CN110754644A - Preparation method of chicken with fish maw - Google Patents
Preparation method of chicken with fish maw Download PDFInfo
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- CN110754644A CN110754644A CN201911186340.7A CN201911186340A CN110754644A CN 110754644 A CN110754644 A CN 110754644A CN 201911186340 A CN201911186340 A CN 201911186340A CN 110754644 A CN110754644 A CN 110754644A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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Abstract
The invention discloses a preparation method of a chicken with a fish egg yolk, which comprises the following steps: (1) preparing stock solution: weighing the raw materials in proportion, and decocting for 6-10 hours to obtain stock soup for later use; (2) foaming glue soaking: soaking the floral gel in water, and standing for 4 days; (3) preparing toning juice: juicing carrot or/and pumpkin, and making into a color matching meter for later use; (4) curing the chicken: killing live chicken, removing feather, cleaning, pickling with a seasoning for 20-40 min, and steaming in a steam box to obtain chicken for later use; (5) preparing the chicken with the fish maw: and (3) adding a seasoning II into the stock prepared in the step (1) for seasoning, adding the prepared flower glue prepared in the step (2), adding the pickled chicken in the step (4), and then mixing the colors by adopting the mixing color juice prepared in the step (3) to prepare the flower glue chicken. The preparation method is simple, the nutritional ingredients of the flower gum are retained to the maximum extent, and meanwhile, the flower gum and the chicken are well fused and complemented, so that the chicken is delicious and rich in nutrition.
Description
Technical Field
The invention relates to the technical field of food, in particular to a preparation method of a chicken with a fish egg yolk.
Background
The fish glue is fish glue, and the fish glue is a dry product of swim bladder (fish is used for adjusting organs which sink and float, also called fish bleb, and has gas in the fish) and is rich in glue, so the fish glue is called fish maw and fish glue. The fish glue is named together with cubilose and shark fin, is one of eight delicacies and is really reputed by marine ginseng.
The fish gelatin mainly comprises high-grade collagen, multiple vitamins, and multiple microelements such as calcium, zinc, ferrum, selenium, etc. The protein content is as high as 84.2 percent, and the fat is only 0.2 percent, so the food is ideal high-protein low-fat food. Is a raw material for supplementing and synthesizing protein for human body, and is easy to absorb and utilize.
The fish glue is a functional fish protein, and in appearance, the new fish glue is white and transparent, while the old fish glue tends to be deep yellow and has wrinkles and full of cracks. In the aspect of taste, the new fish glue tastes sticky and greasy, the old fish glue has no stickiness, and the fish glue is cooked to be very thick even more than one centimeter and is white powder like a sponge cake.
The fish gelatin is generally derived from the Shishou fish, the nutritional value of the fish gelatin has no scientific theory for a long time, and the demand for the fish gelatin causes various species such as yellow lip fish, the Shishou fish in the bay of California to be endangered. From the perspective of traditional Chinese medicine, the fish glue has a nourishing and dietetic therapy effect, is prepared by drying swimming bladders, generally adopts huge sturgeons and large yellow croakers as raw materials, and various fish maws with the fish glue are processed and processed along with different fishes, so the hard degree of the swimming bladders is also different and can be divided into three types, namely wide maws, fish glue and fried maws, and the price of the fish maws is different from hundreds yuan to thousands yuan per jin. The floral gel belongs to eight delicacies from ancient times, and the nutrition analysis solves the puzzle of the treasure of the floral gel like the DaVinci code.
Fish gelatin is highly preferred because it contains a large amount of collagen and is easy to absorb and utilize. At present, more miichthys miiuy gum and big fish gum in deep sea, commonly called as shikimic glue, are processed from fish with abundant colloid. For example, the famous old brand Fulinmen fish glue contains abundant essential elements of human body such as protein, mineral substance and the like.
The fish gelatin can enhance the digestion and absorption functions of the stomach and the intestine, improve appetite, and is beneficial to preventing and treating inappetence, dyspepsia, constipation and other diseases; can enhance the toughness and elasticity of muscle tissues, enhance physical strength and eliminate fatigue; can strengthen cranial nerve function, promote growth and development, improve thinking and intelligence, and maintain normal secretion of glands; can be used for preventing and treating hyporesponsiveness, infantile dysplasia, puerperal hypogalactia, senile amnesia, insomnia, etc. The fish gelatin contains a large amount of gelatin juice, has the effects of promoting blood circulation, replenishing blood, stopping bleeding, resisting cold and eliminating dampness and the like, can improve the immunity, and is more suitable for people with weak constitution, deficiency of true yin and mental strain.
Besides, fish gelatin is the best choice for women to supplement collagen. 70% of protein in human skin is collagen, and the formed net structure supports the skin, so that the skin looks smooth, full, soft and elastic. With the increase of age, the loss speed of collagen in skin tissues gradually exceeds the generation speed, so that the skin loses elasticity, becomes thin and aged, and has the phenomena of relaxation, wrinkles, dryness and the like, so that the collagen is supplemented timely, and the youthful vitality of the skin can be recovered.
The main food materials of the fish soup with the fish egg-shaped jelly are the fish egg-shaped jelly and the fish egg, and the fish egg-shaped jelly are very high in nutritive value and are popular among people. The chicken soup with the fish egg and the fish egg has very fragrant and delicious taste and very high food therapy effect, and is popular with many people for the delicious food, especially people who like drinking the soup, so that the chicken soup with the fish egg and the fish egg is extremely loved. Next, we know the food therapy efficacy of the delicious soup concretely!
The chicken soup prepared by boiling the chicken has good effects of relieving cold symptoms and improving the immune function of human bodies. This is because the chicken broth can effectively suppress inflammation and excessive production of mucus in the human body, and helps to reduce the blockage of the nasal cavity and the pain of the throat, and the number of coughs is relatively reduced. More chicken soup is helpful for healthy people to improve the autoimmune ability and reject influenza viruses, and for patients who are captured by the influenza viruses, the chicken soup is beneficial to inhibiting inflammation and mucus mass production caused by cold, thereby relieving the pain caused by the cold.
The preparation method of the fish egg-shaped chicken with the fish egg-shaped jelly is simple to prepare, retains the nutritional ingredients of the fish egg-shaped jelly to the maximum extent, enables the fish egg-shaped jelly and the chicken meat to be well fused and complemented, and effectively locks nutrition while guaranteeing delicious taste.
Disclosure of Invention
The technical problem to be solved by the invention is to provide the preparation method of the fish egg-shaped chicken with the fish egg-shaped chicken egg-.
In order to solve the technical problems, the invention adopts the technical scheme that: the preparation method of the chicken with the fish egg yolk comprises the following steps:
(1) preparing stock solution: weighing the raw materials in proportion, and decocting for 6-10 hours to obtain stock soup for later use;
(2) foaming glue soaking: soaking the floral gel in water, and standing for 4 days;
(3) preparing toning juice: juicing carrot or/and pumpkin, and making into a color matching meter for later use;
(4) curing the chicken: killing live chicken, removing feather, cleaning, pickling with a seasoning for 20-40 min, and steaming in a steam box to obtain chicken for later use;
(5) preparing the chicken with the fish maw: and (3) adding a seasoning II into the stock prepared in the step (1) for seasoning, adding the prepared flower glue prepared in the step (2), adding the pickled chicken in the step (4), and then mixing the colors by adopting the mixing color juice prepared in the step (3) to prepare the flower glue chicken.
By adopting the technical scheme, the stock is boiled, the soaked flower glue and the steamed chicken are added into the stock, and then the prepared toning juice is adopted for toning, so that the golden soup flower glue chicken is obtained, and the chicken is steamed, so that the nutritional ingredients of food can be better reserved, and are richer than those of the stewed soup; the preparation method can well retain nutritional ingredients of food, and has golden color and good taste.
As the preferred technical scheme of the invention, the raw materials in the step (1) comprise old chicken, red meat, pork feet, chicken feet, keel, pigskin, streaky pork and chicken fat; wherein the weight ratio of the old chicken, red meat, pork feet, chicken feet, keel, pigskin, streaky pork and chicken fat is 15: 4-6: 4-6: 2-4: 4-6: 2-4: 4-6: 2 to 4.
As a preferable technical scheme of the invention, the first seasoning in the step (4) comprises salt, monosodium glutamate and ginger, wherein the weight of the salt is 5-15% of that of the chicken; the weight of the monosodium glutamate is 3-5% of the weight of the chicken, and the weight of the ginger is 5-15% of the weight of the chicken.
As a preferable technical scheme of the invention, the seasonings in the step (5) comprise oil, salt, monosodium glutamate, ginger and garlic, wherein the weight of the oil is 10-25% of the weight of the chicken; the weight of the salt is 5-10% of the weight of the chicken; the weight of the monosodium glutamate is 3-5% of the weight of the chicken, and the weight of the ginger is 5-10% of the weight of the chicken; the weight of the garlic is 5-10% of the weight of the chicken.
As a preferable technical scheme of the invention, the amount of the flower gum in the step (5) is 30-60 g, the amount of the toning juice is 200-400 g, the weight of the chicken is 500-1500 g, and the amount of the stock is 1000-2000 g.
As a preferred technical scheme of the invention, the gum ghatti in the step (2) is selected from the gum ghatti; the method for foaming the bubble gum specifically comprises the following steps:
s21, cleaning dry flower glue, putting the flower glue into clear water, submerging the flower glue by 6-9 cm above the water surface, putting the flower glue into a refrigerator, and soaking for 1-2 h until the flower glue is softened;
s22, putting the softened gum into a first container filled with hot water at the temperature of more than 60 ℃, adding ginger with the same weight as the gum, soaking, putting the first container into a constant-temperature water bath at the temperature of 60 ℃, and keeping the temperature for 20-30 min;
s23, removing the constant-temperature water bath, placing the flower glue in a container II filled with cold water, enabling the cold water to submerge the flower glue by 6-8 cm, placing 2-3 lemon slices, placing the flower glue in a refrigerator, expanding for 4 days, and cleaning a small amount of residual grease, blood stain and impurities on the surface for later use. Therefore, the soaked and foamed flower gel can effectively lock the nutrient components.
As a preferable technical scheme of the invention, the weight ratio of the old chicken, red meat, pork feet, chicken feet, keel, pigskin, streaky pork and chicken oil in the step (1) is 15: 5: 5: 3: 5: 3: 5: 3.
as a preferred technical scheme of the invention, the step (1) also comprises the steps of firstly cleaning the raw materials, putting the cleaned raw materials into a pot, and adding cold water to submerge the raw materials for 5-10 cm until the water is boiled for 5-10 min.
As a preferred technical solution of the present invention, the first seasoning in the step (4) comprises salt, monosodium glutamate and ginger, wherein the weight of the salt is 15% of the weight of the chicken; the weight of the monosodium glutamate is 5% of the weight of the chicken, and the weight of the ginger is 15% of the weight of the chicken; the seasoning in the step (5) comprises oil, salt, monosodium glutamate, ginger and garlic, wherein the weight of the oil is 20% of that of the chicken; the weight of the salt is 10% of the weight of the chicken; the weight of the monosodium glutamate is 4% of that of the chicken, and the weight of the ginger is 8% of that of the chicken; the weight of the garlic is 8% of the weight of the chicken.
As a preferable technical scheme of the invention, the amount of the flower glue in the step (5) is 50g, the amount of the toning juice is 300g, and the weight of the chicken is 1000 g; the dosage of the stock soup is 2000 g.
Compared with the prior art, the invention has the beneficial effects that: by adopting the technical scheme, the stock solution is boiled, the soaked flower glue and the steamed chicken are added into the stock solution, and the prepared toning juice is adopted for toning, so that the golden soup flower glue chicken is obtained; the preparation method is simple, the nutritional ingredients of the flower glue are retained to the maximum extent, the flower glue and the chicken are well fused and complemented, and the nutrition is more effectively locked while the delicious taste is ensured.
Detailed description of the invention
Example 1: the preparation method of the chicken with the fish egg yolk comprises the following steps:
(1) preparing stock solution: weighing the raw materials in proportion, and decocting for 8h to obtain stock solution for later use;
the raw materials in the step (1) comprise old chicken, red meat, pork feet, chicken feet, keel, pigskin, streaky pork and chicken fat;
wherein the weight ratio of the old chicken, red meat, pork feet, chicken feet, keel, pigskin, streaky pork and chicken fat in the step (1) is 15: 5: 5: 3: 5: 3: 5: 3; the step (1) also comprises the steps of cleaning the raw materials, putting the cleaned raw materials into a pot, adding cold water until the water is boiled for 6min, and submerging the raw materials by 8 cm;
(2) foaming glue soaking: soaking the floral gel in water, and standing for 4 days;
the gum flower in the step (2) is selected from north sea gum citron; the method for foaming the bubble gum specifically comprises the following steps:
s21, cleaning dry flower glue, putting the flower glue into clear water, submerging the flower glue by 8cm above the water surface, putting the flower glue into a refrigerator, and soaking for 2 hours until the flower glue is softened;
s22, putting the softened gum into a first container filled with hot water at the temperature of more than 60 ℃, adding ginger with the same weight as the gum, soaking, putting the first container into a constant-temperature water bath at the temperature of 60 ℃, and keeping the temperature for 20-30 min;
s23, removing the thermostatic water bath, placing the flower glue in a second container filled with cold water, wherein the cold water is 8cm above the flower glue, placing 3 lemon slices, placing the flower glue in a refrigerator, expanding for 4 days, and cleaning a small amount of residual grease, bloodstain and impurities on the surface for later use;
(3) preparing toning juice: juicing carrot or/and pumpkin, and making into a color matching meter for later use;
(4) curing the chicken: killing live chicken, unhairing, cleaning, pickling with flavoring agent for 30min, steaming in a steamer at 100 deg.C for 25-30 min, and taking out; obtaining chicken for later use; the first seasoning in the step (4) comprises salt, monosodium glutamate and ginger, wherein the weight of the salt is 15% of the weight of the chicken; the weight of the monosodium glutamate is 5% of the weight of the chicken, and the weight of the ginger is 15% of the weight of the chicken;
(5) preparing the chicken with the fish maw: seasoning the stock soup prepared in the step (1) with a seasoning II, adding the prepared fish maw prepared in the step (2), adding the chicken pickled in the step (4), and then toning with the toning juice prepared in the step (3) to prepare the fish maw chicken, wherein the seasoning II in the step (5) comprises oil, salt, monosodium glutamate, ginger and garlic, and the weight of the oil is 20% of that of the chicken; the weight of the salt is 10% of the weight of the chicken; the weight of the monosodium glutamate is 4% of that of the chicken, and the weight of the ginger is 8% of that of the chicken; the weight of the garlic is 8% of that of the chicken; the using amount of the flower gum in the step (5) is 50g, the using amount of the toning juice is 300g, and the weight of the chicken is 1000 g; the dosage of the stock soup is 2000 g.
Example 2: the preparation method of the chicken with the fish egg yolk comprises the following steps:
(1) preparing stock solution: weighing the raw materials in proportion, and decocting for 6h to obtain stock solution for later use;
the raw materials in the step (1) comprise old chicken, red meat, pork feet, chicken feet, keel, pigskin, streaky pork and chicken fat; wherein the weight ratio of the old chicken, red meat, pork feet, chicken feet, keel, pigskin, streaky pork and chicken fat is 15: 4: 4: 2: 4: 2: 4: 2; the step (1) also comprises the steps of firstly cleaning the raw materials, putting the cleaned raw materials into a pot, adding cold water until the water is boiled for 5min, and submerging the raw materials for 5 cm;
(2) foaming glue soaking: soaking the floral gel in water, and standing for 4 days;
the gum flower in the step (2) is selected from north sea gum citron; the method for foaming the bubble gum specifically comprises the following steps:
s21, cleaning dry flower glue, putting the flower glue into clear water, submerging the flower glue by 6cm above the water surface, putting the flower glue into a refrigerator, and soaking for 1.5h until the flower glue is softened;
s22, putting the softened gum into a first container filled with hot water with the temperature of more than 60 ℃, adding ginger with the weight equal to that of the gum for soaking, putting the first container into a constant-temperature water bath, keeping the temperature of the water bath at 60 ℃ for 25 min;
s23, removing the thermostatic water bath, placing the flower glue in a container II filled with cold water, after the cold water is soaked for 7cm above the flower glue, placing 3 lemon slices, placing the flower glue in a refrigerator, after the flower glue is swelled for 4 days, cleaning a small amount of residual grease, bloodstain and impurities on the surface for later use.
(3) Preparing toning juice: juicing carrot or/and pumpkin, and making into a color matching meter for later use;
(4) curing the chicken: killing live chicken, unhairing, cleaning, pickling with flavoring agent for 30min, steaming in a steamer at 100 deg.C for 25-30 min, and taking out; obtaining chicken for later use; the first seasoning in the step (4) comprises salt, monosodium glutamate and ginger, wherein the weight of the salt is 10% of the weight of the chicken; the weight of the monosodium glutamate is 4% of the weight of the chicken, and the weight of the ginger is 10% of the weight of the chicken.
(5) Preparing the chicken with the fish maw: and (3) adding a seasoning II into the stock prepared in the step (1) for seasoning, adding the prepared flower glue prepared in the step (2), adding the pickled chicken in the step (4), and then mixing the colors by adopting the mixing color juice prepared in the step (3) to prepare the flower glue chicken. The seasoning in the step (5) comprises oil, salt, monosodium glutamate, ginger and garlic, and the weight of the oil is 20% of that of the chicken; the weight of the salt is 8% of the weight of the chicken; the weight of the monosodium glutamate is 5% of that of the chicken, and the weight of the ginger is 6% of that of the chicken; the weight of the garlic is 8% of the weight of the chicken. The using amount of the flower glue in the step (5) is 40g, the using amount of the toning juice is 200g, and the weight of the chicken is 700 g; the dosage of the stock soup is 1500 g.
Example 3: the preparation method of the chicken with the fish egg yolk comprises the following steps:
(1) preparing stock solution: weighing the raw materials in proportion, and decocting for 10h to obtain stock solution for later use;
the raw materials in the step (1) comprise old chicken, red meat, pork feet, chicken feet, keel, pigskin, streaky pork and chicken fat; wherein the weight ratio of the old chicken, red meat, pork feet, chicken feet, keel, pigskin, streaky pork and chicken fat is 15: 6: 6: 4: 6: 4: 6: 4; the step (1) also comprises the steps of firstly cleaning the raw materials, putting the cleaned raw materials into a pot, adding cold water until the water is boiled for 10min, and submerging the raw materials by 10 cm;
(2) foaming glue soaking: soaking the floral gel in water, and standing for 4 days;
the gum flower in the step (2) is selected from north sea gum citron; the method for foaming the bubble gum specifically comprises the following steps:
s21, cleaning dry flower glue, putting the flower glue into clear water, submerging the flower glue by 8cm above the water surface, putting the flower glue into a refrigerator, and soaking for 2 hours until the flower glue is softened;
s22, putting the softened gum into a first container filled with hot water with the temperature of more than 60 ℃, adding ginger with the weight equal to that of the gum for soaking, putting the first container into a constant-temperature water bath, keeping the temperature of the water bath at 60 ℃ for 25 min;
s23, removing the thermostatic water bath, placing the flower glue in a container II filled with cold water, after the cold water is soaked for 7cm above the flower glue, placing 3 lemon slices, placing the flower glue in a refrigerator, after the flower glue is swelled for 4 days, cleaning a small amount of residual grease, bloodstain and impurities on the surface for later use.
(3) Preparing toning juice: juicing carrot or/and pumpkin, and making into a color matching meter for later use;
(4) curing the chicken: killing live chicken, unhairing, cleaning, pickling with flavoring agent for 30min, steaming in a steamer at 100 deg.C for 25-30 min, and taking out; obtaining chicken for later use; the first seasoning in the step (4) comprises salt, monosodium glutamate and ginger, wherein the weight of the salt is 15% of the weight of the chicken; the weight of the monosodium glutamate is 5% of the weight of the chicken, and the weight of the ginger is 15% of the weight of the chicken.
(5) Preparing the chicken with the fish maw: seasoning the stock soup prepared in the step (1) with a seasoning II, adding the prepared fish maw prepared in the step (2), adding the chicken pickled in the step (4), and then toning with the toning juice prepared in the step (3) to prepare the fish maw chicken, wherein the seasoning II in the step (5) comprises oil, salt, monosodium glutamate, ginger and garlic, and the weight of the oil is 15% of that of the chicken; the weight of the salt is 10% of the weight of the chicken; the weight of the monosodium glutamate is 5% of the weight of the chicken, and the weight of the ginger is 10% of the weight of the chicken; the weight of the garlic is 10% of that of the chicken; the using amount of the flower gum in the step (5) is 60g, the using amount of the toning juice is 400g, and the weight of the chicken is 1500 g; the dosage of the stock soup is 2000 g.
Finally, it is also noted that the above-mentioned lists merely illustrate a few specific embodiments of the invention. It is obvious that the invention is not limited to the above embodiments, but that many variations are possible. All modifications which can be derived or suggested by a person skilled in the art from the disclosure of the present invention are to be considered within the scope of the invention.
Claims (10)
1. The preparation method of the chicken with the fish egg yolk is characterized by comprising the following steps:
(1) preparing stock solution: weighing the raw materials in proportion, and decocting for 6-10 hours to obtain stock soup for later use;
(2) foaming glue soaking: soaking the floral gel in water, and standing for 4 days;
(3) preparing toning juice: juicing carrot or/and pumpkin, and making into a color matching meter for later use;
(4) curing the chicken: killing live chicken, removing feather, cleaning, pickling with a seasoning for 20-40 min, and steaming in a steam box to obtain chicken for later use;
(5) preparing the chicken with the fish maw: and (3) adding a seasoning II into the stock prepared in the step (1) for seasoning, adding the prepared flower glue prepared in the step (2), adding the pickled chicken in the step (4), and then mixing the colors by adopting the mixing color juice prepared in the step (3) to prepare the flower glue chicken.
2. The method for preparing the chicken with the flower jelly as claimed in claim 1, wherein the raw materials in the step (1) comprise old chicken, red meat, pig hands, chicken feet, keel, pigskin, streaky pork and chicken oil; wherein the weight ratio of the old chicken, red meat, pork feet, chicken feet, keel, pigskin, streaky pork and chicken fat is 15: 4-6: 4-6: 2-4: 4-6: 2-4: 4-6: 2 to 4.
3. The preparation method of the chicken with the flower glue according to claim 1, wherein the first seasoning in the step (4) comprises salt, monosodium glutamate and ginger, wherein the weight of the salt is 5-15% of that of the chicken; the weight of the monosodium glutamate is 3-5% of the weight of the chicken, and the weight of the ginger is 5-15% of the weight of the chicken.
4. The preparation method of the chicken with the flower glue according to claim 3, wherein the two seasonings in the step (5) comprise oil, salt, monosodium glutamate, ginger and garlic, and the weight of the oil is 10-25% of that of the chicken; the weight of the salt is 5-10% of the weight of the chicken; the weight of the monosodium glutamate is 3-5% of the weight of the chicken, and the weight of the ginger is 5-10% of the weight of the chicken; the weight of the garlic is 5-10% of the weight of the chicken.
5. The preparation method of the fish egg jelly chicken as claimed in claim 4, wherein the amount of the fish egg jelly in the step (5) is 30-60 g, the amount of the toning juice is 200-400 g, and the weight of the chicken meat is 500-1500 g.
6. The preparation method of the chicks with the flower buds as claimed in claim 4, wherein the flower buds in the step (2) are selected from the northern sea yellow croaker gum; the method for foaming the bubble gum specifically comprises the following steps:
s21, cleaning dry flower glue, putting the flower glue into clear water, submerging the flower glue by 6-9 cm above the water surface, putting the flower glue into a refrigerator, and soaking for 1-2 h until the flower glue is softened;
s22, putting the softened gum into a first container filled with hot water at the temperature of more than 60 ℃, adding ginger with the same weight as the gum, soaking, putting the first container into a constant-temperature water bath at the temperature of 60 ℃, and keeping the temperature for 20-30 min;
s23, removing the constant-temperature water bath, placing the flower glue in a container II filled with cold water, enabling the cold water to submerge the flower glue by 6-8 cm, placing 2-3 lemon slices, placing the flower glue in a refrigerator, expanding for 4 days, and cleaning a small amount of residual grease, blood stain and impurities on the surface for later use.
7. The method for preparing the chicken with the fish egg and the chicken meat according to the claim 2, wherein the weight ratio of the old chicken, the red meat, the pork feet, the chicken feet, the keel, the pigskin, the streaky pork and the chicken oil in the step (1) is 15: 5: 5: 3: 5: 3: 5: 3.
8. the preparation method of the chicken with the fish egg yolk according to claim 7, wherein the step (1) comprises the steps of cleaning the raw materials, putting the cleaned raw materials into a pot, and adding cold water to submerge the raw materials for 5-10 cm until the water is boiled for 5-10 min.
9. The method for preparing a chicken with a flower gel according to claim 6, wherein the first flavoring in step (4) comprises salt, monosodium glutamate and ginger, wherein the weight of the salt is 15% of the weight of the chicken; the weight of the monosodium glutamate is 5% of the weight of the chicken, and the weight of the ginger is 15% of the weight of the chicken; the seasoning in the step (5) comprises oil, salt, monosodium glutamate, ginger and garlic, wherein the weight of the oil is 20% of that of the chicken; the weight of the salt is 10% of the weight of the chicken; the weight of the monosodium glutamate is 4% of that of the chicken, and the weight of the ginger is 8% of that of the chicken; the weight of the garlic is 8% of the weight of the chicken.
10. The preparation method of the fish egg jelly chicken as claimed in claim 9, wherein the amount of the fish egg jelly in the step (5) is 50g, the amount of the toning juice is 300g, and the weight of the chicken meat is 1000 g; the dosage of the stock soup is 1000-2000 g.
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| CN (1) | CN110754644A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB190624267A (en) * | 1906-10-31 | 1907-10-31 | Lawrence Bailey | An Improved Process of Treating "Japanese Isinglass" and Making Food Preparations therefrom. |
| CN107712691A (en) * | 2017-11-23 | 2018-02-23 | 张志霞 | A kind of colored glue stew and preparation method thereof |
| CN109007641A (en) * | 2018-06-20 | 2018-12-18 | 华东川峰(厦门)生物科技有限公司 | Instant colored glue and its processing method |
-
2019
- 2019-11-28 CN CN201911186340.7A patent/CN110754644A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB190624267A (en) * | 1906-10-31 | 1907-10-31 | Lawrence Bailey | An Improved Process of Treating "Japanese Isinglass" and Making Food Preparations therefrom. |
| CN107712691A (en) * | 2017-11-23 | 2018-02-23 | 张志霞 | A kind of colored glue stew and preparation method thereof |
| CN109007641A (en) * | 2018-06-20 | 2018-12-18 | 华东川峰(厦门)生物科技有限公司 | Instant colored glue and its processing method |
Non-Patent Citations (2)
| Title |
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| 许美德: "《名厨名菜潮州菜》", 31 October 2016, 广东科技出版社 * |
| 距离和铁炉哭: ""金汤花胶鸡"", 《百度文库》 * |
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Application publication date: 20200207 |