CN112715859A - Novel chicken frying method - Google Patents
Novel chicken frying method Download PDFInfo
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- CN112715859A CN112715859A CN202011565264.3A CN202011565264A CN112715859A CN 112715859 A CN112715859 A CN 112715859A CN 202011565264 A CN202011565264 A CN 202011565264A CN 112715859 A CN112715859 A CN 112715859A
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Classifications
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- A—HUMAN NECESSITIES
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- 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
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
-
- 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
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a novel chicken frying method, which comprises the following specific steps: s1: treating and cleaning to obtain clean broiler chickens; s2: removing impurities, putting the cleaned broiler chickens into warm water for boiling, taking out the broiler chickens and putting the broiler chickens into cold water for later use; s4: preparing a pickling material, 1-2 parts of seasoning and 0.5-1.5 parts of egg white; s5: after the pickling is finished, egg white is selected to uniformly coat the inner cavity and the outer part of the broiler chicken, and the broiler chicken is condensed at low temperature for later use; s6: the invention relates to a method for preparing fried chicken ingredients, which comprises the steps of selecting corn, onion, dendrobium officinale, kelp, mushroom and Chinese yam to form fried chicken ingredients, processing broiler chicken by steaming and then frying, putting corn, onion, dendrobium officinale, kelp, mushroom and Chinese yam which have good effects of removing fat and cholesterol into the inner chamber of the broiler chicken to form fried chicken ingredients, steaming nutritional ingredients into the broiler chicken, eating the corn, the onion, the dendrobium officinale, the kelp, the mushroom and the Chinese yam after eating the fried chicken, and reducing the oil absorption of the fried chicken.
Description
Technical Field
The invention relates to a chicken frying method, in particular to a novel chicken frying method, and belongs to the technical field of food processing.
Background
Fried chicken is a general name of a series of fried chicken dishes, the fried chicken popular in the world comprises American fried chicken, Korean fried chicken, Thai fried chicken, Japanese fried chicken, Guangdong fried chicken and the like, the fried dough of the middle century is the earliest fried cooking mode of powder coating and frying in the western world, raisins, nuts and other fillings are wrapped by flour, and snacks such as sugar cream and the like are matched after frying, the earliest fried chicken coated with powder is made by Suglan, but the fried chicken at that time is not seasoned, and after 19 th century, the technology of the powder coating and frying chicken of Suglan and the seasoning technology of West Africa are combined in the southern United states, so that the fried chicken with the southern American flavor is promoted to flow to the present.
The main nutrient components of the fried chicken are as follows: carbohydrate, protein, fat, cholesterol and minerals such as sodium, potassium, phosphorus and the like, and the protein content of the chicken is rich, but the chicken is lack of dietary fiber and other water-soluble vitamins.
However, fried food is generally high in calorie, fried chicken is fried by wrapping flour for keeping chicken soft and tender, the calorie is higher, blood fat and cholesterol in the body can be increased, so that modern young people like to eat the fried chicken but do not dare to eat the fried chicken, and meanwhile, the existing fried chicken is single in ingredient, only wrapped by flour on the outside, is heavy in greasy feeling during practical use, and usually has half appetite reduced.
And the fried chicken is processed in a direct frying mode, the taste is single, particularly when the whole chicken is fried, the outer part of the chicken is yellow and crisp, the inner part of the chicken is always required to be continuously heated, and the outer skin of the chicken is excessively fried when the chicken is continuously heated, even the chicken is directly burnt.
In order to avoid the problems, the chicken is steamed and then fried by common fried chicken, so that the chicken is mature, and the problem of excessive fried chicken is also solved.
Disclosure of Invention
The invention aims to provide a novel method for frying chicken, which solves the problems that the fried food provided by the background technology is generally high in heat, the fried chicken is fried by wrapping flour to keep the chicken soft and tender, the heat is higher, the blood fat and cholesterol in the body can be increased, modern young people like to eat the fried chicken on one hand and do not dare to eat the fried chicken, meanwhile, the existing fried chicken is single in ingredient, the outer part of the fried chicken is wrapped by the flour only, the fried chicken is heavy in greasy feeling when the fried chicken is used, half appetite of the fried chicken is reduced frequently, the fried chicken is processed by a direct frying mode, the taste is single, particularly, when the whole chicken is fried, the outer part of the chicken is yellow and crisp, the inner part of the chicken still needs to be heated continuously, and the outer skin of the chicken is fried excessively, and even the chicken is burnt directly.
In order to achieve the purpose, the invention provides the following technical scheme: a novel chicken frying method comprises the following specific steps:
s1: selecting healthy broiler chickens, treating and cleaning the broiler chickens, and soaking the broiler chickens in clear water for 2-3 hours to obtain clean broiler chickens;
s2: removing impurities, putting the cleaned broiler chickens into warm water for boiling, wherein the boiling temperature is 50-60 ℃, the boiling time is 5 minutes, fishing out floating impurities on the surface, taking out the broiler chickens, and putting the broiler chickens into cold water for later use;
s4: preparing a pickling material, namely preparing the pickling material from the following raw materials in parts by weight: 1-2 parts of seasoning and 0.5-1.5 parts of egg white, taking out the broiler chickens to be used, uniformly scratching outer layers and inner layers of the broiler chickens by using a cutter respectively, placing the chicken in the seasoning, and pickling for 20 minutes for later use;
s5: after the pickling is finished, egg white is selected to uniformly coat the inner cavity and the outer part of the broiler chicken, and the broiler chicken is condensed at low temperature for later use;
s6: preparing fried chicken ingredients, namely selecting corn, onion, dendrobium officinale, kelp, mushroom and Chinese yam to form the fried chicken ingredients, wherein the corn comprises 20-30 parts by weight, the onion comprises 10-20 parts by weight, the dendrobium officinale comprises 4-5 parts by weight, the kelp comprises 30-50 parts by weight, the mushroom comprises 10-20 parts by weight and the Chinese yam comprises 50-60 parts by weight;
s7: uniformly mixing all components of a fried chicken ingredient, filling the fried chicken ingredient into an inner cavity of a broiler chicken, sewing a cavity opening with a line, cutting a round hole at the tail of the broiler chicken by using scissors, wherein the diameter of the round hole is 8-9mm, filling a steam rod with a round hole into the broiler chicken through the round hole, performing steam heating on the inner part of the broiler chicken through high-temperature steam, controlling the heating time for 20-30 minutes, and taking down the broiler chicken for later use after the heating is finished;
s8: selecting 50-60 components of hawthorn, peeling and cleaning, then taking out hawthorn seeds in the hawthorn, selecting hawthorn pulp, mixing and crushing the hawthorn pulp for 10-20 minutes by a stirrer to form hawthorn pulp powder, mixing the hawthorn pulp powder with starch and crisp fried powder, adding eggs and a small amount of water, stirring into paste, then coating the paste on the outer part of broiler chicken, plugging round holes of the broiler chicken, and then putting the broiler chicken into hot oil for frying for 7-12 minutes.
As a preferable technical scheme of the invention, in the step S1, if the chicken is selected as the quick-frozen chicken, the chicken is placed under circulating water to be washed for 1-2 hours until the chicken is completely thawed.
As a preferable technical scheme of the invention, in step S4, the seasoning is composed of a solid seasoning and a liquid seasoning, wherein the solid seasoning is composed of salt, cinnamon, fennel, bay leaves and fresh ginger, wherein the salt is 100-.
As a preferable technical scheme of the invention, in the step S4, the depth of the cutter groove of the cutting knife is 2-3mm, and the distance between the adjacent cutter grooves is 3-4 mm.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the novel chicken frying method, broiler chickens are processed in a mode of steaming and then frying, and when the broiler chickens are steamed, corn, onion, dendrobium officinale, kelp, mushroom and Chinese yam which have good effects of removing fat and cholesterol are placed in the inner chambers of the broiler chickens to form fried chicken ingredients, nutritional ingredients of the fried chicken ingredients are steamed into the broiler chickens, and after the fried chicken is eaten, the corn, the onion, the dendrobium officinale, the kelp, the mushroom and the Chinese yam can be eaten, so that the oil absorption of the fried chicken is reduced.
2. According to the novel chicken frying method, the broiler chicken is processed in a mode of steaming first and then frying, when the broiler chicken is steamed, the steam rod is inserted into the inner cavity of the broiler chicken to heat the inner layer of the broiler chicken, so that the influence of steam on the outer layer of the broiler chicken is reduced, and the crisp taste of the broiler chicken is kept in subsequent frying and corresponds to the fresh and tender taste formed by steaming and boiling the broiler chicken in the inner layer.
3. The invention relates to a novel chicken frying method, which comprises the steps of selecting hawthorn pulp powder, mixing the hawthorn pulp powder with starch and crisp fried powder, adding eggs and a small amount of water, stirring into paste, coating the paste on the outer part of a broiler chicken, and eating the paste, so that the greasy feeling caused by fried chicken can be effectively relieved, and the appetite of eaters is improved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
the invention provides a technical scheme of a novel chicken frying method, which comprises the following steps: a novel chicken frying method comprises the following specific steps:
selecting healthy broiler chickens, treating and cleaning the broiler chickens, and soaking the broiler chickens in clear water for 2 hours to obtain clean broiler chickens; removing impurities, putting the cleaned broiler chickens into warm water for boiling, wherein the boiling temperature is 50 ℃, the boiling time is 5 minutes, fishing out floating impurities on the surface, taking out the broiler chickens and putting the broiler chickens into cold water for later use; preparing a pickling material, namely preparing the pickling material from the following raw materials in parts by weight: the seasoning comprises 1 part of seasoning and 0.5 part of egg white, the seasoning comprises a solid seasoning and a liquid seasoning, the solid seasoning is selected from salt, cinnamon, fennel, bay leaves and fresh ginger, the salt comprises 100 parts of salt, 20 parts of cinnamon, 10 parts of fennel, 5 parts of bay leaves and 30 parts of fresh ginger, the liquid seasoning is selected from cooking wine, light soy sauce, dark soy sauce, oyster sauce and orange peel juice, the cooking wine comprises 100 parts of cooking wine, 50 parts of light soy sauce, 50 parts of dark soy sauce, 10 parts of oyster sauce and 20 parts of orange peel juice, the solid seasoning and the liquid seasoning are uniformly mixed, the broiler to be used is taken out, the outer layer and the inner layer of the broiler are uniformly sliced by a cutter respectively, the depth of the cutter grooves of the broiler is 2mm, the distance between adjacent cutter grooves is 3mm, the chicken is placed in the seasoning and is pickled for 20 minutes for use; after the pickling is finished, egg white is selected to uniformly coat the inner cavity and the outer part of the broiler chicken, and the broiler chicken is condensed at low temperature for later use; preparing fried chicken ingredients, namely selecting corn, onion, dendrobium officinale, kelp, mushroom and Chinese yam to form the fried chicken ingredients, wherein the corn comprises 20 parts by weight, the onion comprises 10 parts by weight, the dendrobium officinale comprises 4 parts by weight, the kelp comprises 30 parts by weight, the mushroom comprises 10 parts by weight and the Chinese yam comprises 50 parts by weight; uniformly mixing all components of a fried chicken ingredient, filling the fried chicken ingredient into an inner cavity of a broiler chicken, sewing a cavity opening with a line, cutting a round hole at the tail of the broiler chicken by using scissors, wherein the diameter of the round hole is 8mm, filling a steam rod with a round hole into the broiler chicken through the round hole, performing steam heating on the inside of the broiler chicken through high-temperature steam, controlling the heating time for 20 minutes, and taking down the broiler chicken for later use after the heating is finished; selecting 50 components of hawthorn, peeling and cleaning, then taking out hawthorn seeds in the hawthorn, selecting hawthorn pulp, mixing and crushing the hawthorn pulp for 10 minutes by a stirrer to form hawthorn pulp powder, mixing the hawthorn pulp powder with starch and crisp powder, adding eggs and a small amount of water, stirring into paste, then coating the paste on the outer part of broiler chicken, plugging round holes of the broiler chicken, and then putting the broiler chicken into hot oil for frying for 7 minutes.
Specifically, if the chicken is selected to be quick-frozen chicken, the chicken is placed under circulating water to be washed for 1 hour until the chicken is completely thawed.
Specifically, the onion contains diallyl sulfide, has the functions of preventing angiosclerosis and reducing blood fat, is detected to contain a quercetin substance in the onion, and a glycoside formed under the induction of flavonol ketone has the effects of inducing diuresis and reducing swelling, is beneficial to preventing obesity, hyperlipidemia, arteriosclerosis and the like, is consistent with the functions of eliminating dampness and detoxifying of the onion, and can clear oxygen free radicals in vivo and enhance the metabolism capability.
The corn is rich in nutrition, contains iron, magnesium, phosphorus, calcium and vitamins, can be used for scraping oil when being eaten more, and also can be used for reducing cholesterol and softening blood vessels.
Example two:
the invention provides a technical scheme of a novel chicken frying method, which comprises the following steps: a novel chicken frying method comprises the following specific steps:
selecting healthy broiler chickens, treating and cleaning the broiler chickens, and soaking the broiler chickens in clear water for 2 hours to obtain clean broiler chickens; if the chicken is selected as quick-frozen chicken, placing the chicken under circulating water for washing for 2 hours until the chicken is completely thawed, removing impurities, placing the cleaned chicken in warm water for boiling, wherein the boiling temperature is 60 ℃, the boiling time is 5 minutes, fishing out floating impurities on the surface, and taking out the chicken and placing the chicken in cold water for later use; preparing a pickling material, namely preparing the pickling material from the following raw materials in parts by weight: the seasoning comprises 2 parts of seasoning and 1.5 parts of egg white, the seasoning comprises solid seasoning and liquid seasoning, the solid seasoning is selected from salt, cinnamon, fennel, bay leaves and fresh ginger, the salt comprises 150 parts of salt, 30 parts of cinnamon, 20 parts of fennel, 10 parts of bay leaves and 40 parts of fresh ginger, the liquid seasoning is selected from cooking wine, light soy sauce, dark soy sauce, oyster sauce and orange peel juice, the cooking wine comprises 200 parts of cooking wine, 60 parts of light soy sauce, 70 parts of dark soy sauce, 20 parts of oyster sauce and 30 parts of orange peel juice, the solid seasoning and the liquid seasoning are uniformly mixed, the broiler chicken is taken out for later use, the outer layer and the inner layer of the broiler chicken are uniformly sliced by a cutter respectively, the depth of cutter grooves of the slicing cutters is 2mm, the distance between adjacent cutter grooves is 3mm, the chicken is placed in the seasoning and is pickled for 20 minutes for later use; after the pickling is finished, egg white is selected to uniformly coat the inner cavity and the outer part of the broiler chicken, and the broiler chicken is condensed at low temperature for later use; preparing fried chicken ingredients, namely selecting corn, onion, dendrobium officinale, kelp, mushroom and Chinese yam to form the fried chicken ingredients, wherein the corn comprises 20 parts by weight, the onion comprises 10 parts by weight, the dendrobium officinale comprises 4 parts by weight, the kelp comprises 30 parts by weight, the mushroom comprises 10 parts by weight and the Chinese yam comprises 50 parts by weight; uniformly mixing all components of a fried chicken ingredient, filling the fried chicken ingredient into an inner cavity of a broiler chicken, sewing a cavity opening with a line, cutting a round hole at the tail of the broiler chicken by using scissors, wherein the diameter of the round hole is 8mm, filling a steam rod with a round hole into the broiler chicken through the round hole, performing steam heating on the inside of the broiler chicken through high-temperature steam, controlling the heating time for 20 minutes, and taking down the broiler chicken for later use after the heating is finished; selecting 50 components of hawthorn, peeling and cleaning, then taking out hawthorn seeds in the hawthorn, selecting hawthorn pulp, mixing and crushing the hawthorn pulp for 10 minutes by a stirrer to form hawthorn pulp powder, mixing the hawthorn pulp powder with starch and crisp fried powder, adding eggs and a small amount of water, stirring into paste, then coating the paste on the outer part of broiler chicken, plugging round holes of the broiler chicken, and then putting the broiler chicken into hot oil for frying for 10 minutes.
Specifically, the kelp also contains a large amount of unsaturated fatty acid and dietary fiber, can quickly remove redundant cholesterol on the wall of a blood vessel, and helps gastric juice to secrete so as to achieve the purpose of digestion, and is greatly helpful for gastrointestinal peristalsis.
Specifically, the mushroom contains crude fiber, semi-crude fiber and lignin which are hardly digested by human body, and is effective in keeping intestinal moisture, absorbing residual cholesterol and sugar, and discharging them to the outside of the body, and preventing constipation, intestinal cancer, arteriosclerosis, diabetes, etc.
Specifically, the mucin in the Chinese yam can prevent fat deposition of a cardiovascular system, maintain blood vessel elasticity, prevent arteriosclerosis, reduce subcutaneous fat deposition and avoid obesity, and the dopamine in the Chinese yam has the functions of expanding blood vessels and improving blood circulation.
In the present invention, unless otherwise explicitly specified or limited, for example, it may be fixedly attached, detachably attached, or integrated; can be mechanically or electrically connected; the terms may be directly connected or indirectly connected through an intermediate, and may be communication between two elements or interaction relationship between two elements, unless otherwise specifically limited, and the specific meaning of the terms in the present invention will be understood by those skilled in the art according to specific situations.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (4)
1. The novel chicken frying method comprises the following specific steps:
s1: selecting healthy broiler chickens, treating and cleaning the broiler chickens, and soaking the broiler chickens in clear water for 2-3 hours to obtain clean broiler chickens;
s2: removing impurities, putting the cleaned broiler chickens into warm water for boiling, wherein the boiling temperature is 50-60 ℃, the boiling time is 5 minutes, fishing out floating impurities on the surface, taking out the broiler chickens, and putting the broiler chickens into cold water for later use;
s4: preparing a pickling material, namely preparing the pickling material from the following raw materials in parts by weight: 1-2 parts of seasoning and 0.5-1.5 parts of egg white, taking out the broiler chickens to be used, uniformly scratching outer layers and inner layers of the broiler chickens by using a cutter respectively, placing the chicken in the seasoning, and pickling for 20 minutes for later use;
s5: after the pickling is finished, egg white is selected to uniformly coat the inner cavity and the outer part of the broiler chicken, and the broiler chicken is condensed at low temperature for later use;
s6: preparing fried chicken ingredients, namely selecting corn, onion, dendrobium officinale, kelp, mushroom and Chinese yam to form the fried chicken ingredients, wherein the corn comprises 20-30 parts by weight, the onion comprises 10-20 parts by weight, the dendrobium officinale comprises 4-5 parts by weight, the kelp comprises 30-50 parts by weight, the mushroom comprises 10-20 parts by weight and the Chinese yam comprises 50-60 parts by weight;
s7: uniformly mixing all components of a fried chicken ingredient, filling the fried chicken ingredient into an inner cavity of a broiler chicken, sewing a cavity opening with a line, cutting a round hole at the tail of the broiler chicken by using scissors, wherein the diameter of the round hole is 8-9mm, filling a steam rod with a round hole into the broiler chicken through the round hole, performing steam heating on the inner part of the broiler chicken through high-temperature steam, controlling the heating time for 20-30 minutes, and taking down the broiler chicken for later use after the heating is finished;
s8: selecting 50-60 components of hawthorn, peeling and cleaning, then taking out hawthorn seeds in the hawthorn, selecting hawthorn pulp, mixing and crushing the hawthorn pulp for 10-20 minutes by a stirrer to form hawthorn pulp powder, mixing the hawthorn pulp powder with starch and crisp fried powder, adding eggs and a small amount of water, stirring into paste, then coating the paste on the outer part of broiler chicken, plugging round holes of the broiler chicken, and then putting the broiler chicken into hot oil for frying for 7-12 minutes.
2. A novel method of frying chicken in accordance with claim 1 wherein: in the step S1, if the chicken is selected as the quick-frozen chicken, the chicken is placed under circulating water to be washed for 1-2 hours until the chicken is completely thawed.
3. A novel method of frying chicken in accordance with claim 1 wherein: in the step S4, the seasoning is composed of a solid seasoning and a liquid seasoning, the solid seasoning is composed of salt, cinnamon, fennel, bay leaves and fresh ginger, wherein the salt is 100-150, the cinnamon is 20-30, the fennel is 10-20, the bay leaves are 5-10 and the fresh ginger is 30-40, and the liquid seasoning is composed of cooking wine, light soy sauce, dark soy sauce, oyster sauce and orange peel juice, wherein the cooking wine is 100-200, the light soy sauce is 50-60, the dark soy sauce is 50-70, the oyster sauce is 10-20 and the orange peel juice is 20-30.
4. A novel method of frying chicken in accordance with claim 1 wherein: in step S4, the depth of the cutter grooves of the scribing cutter is 2-3mm, and the distance between the adjacent cutter grooves is 3-4 mm.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114259025A (en) * | 2021-11-19 | 2022-04-01 | 贾武军 | Chinese fried chicken seasoning and Chinese fried chicken making process |
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Application publication date: 20210430 |