CN113080384A - Special boiled chicken and making method thereof - Google Patents
Special boiled chicken and making method thereof Download PDFInfo
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- CN113080384A CN113080384A CN202110359586.0A CN202110359586A CN113080384A CN 113080384 A CN113080384 A CN 113080384A CN 202110359586 A CN202110359586 A CN 202110359586A CN 113080384 A CN113080384 A CN 113080384A
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- Prior art keywords
- parts
- chicken
- sauce
- soy sauce
- fish
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Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 96
- 238000000034 method Methods 0.000 title claims description 14
- 235000015067 sauces Nutrition 0.000 claims abstract description 48
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 45
- 241000251468 Actinopterygii Species 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 238000007598 dipping method Methods 0.000 claims abstract description 28
- 235000004611 garlic Nutrition 0.000 claims abstract description 15
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 15
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 15
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 15
- 239000009705 sanhuang Substances 0.000 claims description 30
- 240000002234 Allium sativum Species 0.000 claims description 14
- 238000010411 cooking Methods 0.000 claims description 12
- 241000234314 Zingiber Species 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 239000011435 rock Substances 0.000 claims description 9
- 235000000346 sugar Nutrition 0.000 claims description 9
- 238000010025 steaming Methods 0.000 claims description 6
- 235000013330 chicken meat Nutrition 0.000 claims description 5
- 235000021551 crystal sugar Nutrition 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 244000245420 ail Species 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 206010048245 Yellow skin Diseases 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000020990 white meat Nutrition 0.000 description 1
Classifications
-
- 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
-
- 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
-
- 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
Abstract
The invention discloses a special white chopped chicken which comprises three-yellow chicken and a dipping sauce, wherein the dipping sauce comprises the following components in parts by weight: 6-7.5 parts of light soy sauce, 0.8-1.2 parts of Meijixian, 1.85-2.45 parts of fermented fish sauce, 3.4-4 parts of rock candy, 1-1.24 parts of chicken essence, 1-1.24 parts of monosodium glutamate, 0.44-0.64 part of fish sauce, 0.6-0.88 part of dark soy sauce, 0.63-0.87 part of garlic and 11-16 parts of water, and discloses a preparation method of the light soy sauce. The invention relates to the technical field of food processing, and particularly provides a special-made sliced boiled chicken with simple preparation and delicious taste and a preparation method thereof.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a special boiled chicken and a preparation method thereof.
Background
The boiled chicken is characterized by simple preparation, no rottenness after just being cooked, no addition of ingredients and original taste maintenance. The boiled chicken is prepared without adding seasoning during cooking, so the taste of the boiled chicken is mainly blended by dipping. The boiled chicken is a famous dish of south vegetable series, and has beautiful shape, yellow skin and white meat, fat, tender and delicious taste, and extremely delicious taste.
In recent years, the traditional food of the white chopped chicken is more and more popular. The seasoning dipped in the chopped chicken is important when the chopped chicken is to be really delicious, and the good seasoning can enable the chicken tasted by an eater to exert the best taste, even more increase the color and the taste. Therefore, the invention aims to provide the chopped chicken which is based on edible dipping sauce, bright in color and delicious in taste.
Disclosure of Invention
Aiming at the situation, in order to make up for the existing defects, the invention provides the special white chopped chicken which is simple to make and delicious in taste and the making method thereof.
The invention provides the following technical scheme: the invention discloses a special white chopped chicken which comprises three-yellow chicken and a dipping sauce, wherein the dipping sauce comprises the following components in parts by weight: 6-7.5 parts of light soy sauce, 0.8-1.2 parts of Meijixian, 1.85-2.45 parts of fermented soy sauce for steaming fish, 3.4-4 parts of rock sugar, 1-1.24 parts of chicken essence, 1-1.24 parts of monosodium glutamate, 0.44-0.64 part of fish sauce, 0.6-0.88 part of dark soy sauce, 0.63-0.87 part of garlic and 11-16 parts of water.
Preferably, the dipping sauce comprises the following components in parts by weight: 6.5-7 parts of light soy sauce, 0.9-1.1 parts of Meijixian, 2-2.3 parts of fermented soy sauce for fish steaming, 3.6-3.8 parts of rock sugar, 1.1-1.14 parts of chicken essence, 1.1-1.14 parts of monosodium glutamate, 0.5-0.58 part of fish sauce, 0.7-0.78 part of dark soy sauce, 0.7-0.8 part of garlic and 13-14 parts of water.
Preferably, the dipping sauce comprises the following components in parts by weight: 6.75 parts of light soy sauce, 1 part of Meijixian, 2.15 parts of seasoned soy sauce for steamed fish, 3.7 parts of rock sugar, 1.12 parts of chicken essence, 1.12 parts of monosodium glutamate, 0.54 part of fish sauce, 0.74 part of dark soy sauce, 0.75 part of garlic and 13.5 parts of water.
A method for making secret boiled chicken comprises the following steps:
(1) adding water into a pot, boiling, putting the Sanhuang chicken into the pot, scalding the Sanhuang chicken in boiling water for 30 seconds, then fishing out the Sanhuang chicken, putting the Sanhuang chicken into a cool pot, soaking the Sanhuang chicken in cold water for 3-5 minutes, and repeating the steps for three times;
(2) adding ginger juice and cooking wine into the pot, covering the pot cover, and stewing for 35 minutes by turning off the fire to obtain cooked Sanhuang chicken;
(3) uniformly mixing light soy sauce, delicious soy sauce, fish sauce, crystal sugar, chicken essence, monosodium glutamate, fish sauce, dark soy sauce, garlic and water in corresponding weight fractions to prepare dipping sauce for later use;
(4) taking out the stewed chicken from the pot, and pouring the dipping sauce on the cooked chicken to obtain the white chopped chicken.
Further, the mass ratio of the ginger juice to the cooking wine in the step (2) is 1: (3-4).
The invention with the structure has the following beneficial effects: according to the special white chopped chicken, various seasonings are matched with one another through the special dipping sauce formula, the prepared white chopped chicken is bright in color and delicious in taste, meanwhile, the preparation and manufacturing method of the dipping sauce is simple, and a common person can master a cooking method.
Detailed Description
The technical solution of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, rather than all of the 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.
Example 1
A secret-made white chopped chicken comprises three-yellow chicken and a dipping sauce, wherein the dipping sauce comprises the following components in parts by weight: 6.75 parts of light soy sauce, 1 part of Meijixian, 2.15 parts of seasoned soy sauce for steamed fish, 3.7 parts of rock sugar, 1.12 parts of chicken essence, 1.12 parts of monosodium glutamate, 0.54 part of fish sauce, 0.74 part of dark soy sauce, 0.75 part of garlic and 13.5 parts of water.
A method for making secret boiled chicken comprises the following steps:
(1) adding water into a pot, boiling, putting the Sanhuang chicken into the pot, scalding the Sanhuang chicken in boiling water for 30 seconds, then fishing out the Sanhuang chicken, putting the Sanhuang chicken into a cool pot, soaking the Sanhuang chicken in cold water for 3-5 minutes, and repeating the steps for three times;
(2) adding ginger juice and cooking wine into the pot, wherein the mass ratio of the ginger juice to the cooking wine is 1: 3, covering the pot cover, and turning off the fire for stewing for 35 minutes to obtain cooked Sanhuang chicken;
(3) uniformly mixing light soy sauce, delicious soy sauce, fish sauce, crystal sugar, chicken essence, monosodium glutamate, fish sauce, dark soy sauce, garlic and water in corresponding weight fractions to prepare dipping sauce for later use;
(4) taking out the stewed chicken from the pot, and pouring the dipping sauce on the cooked chicken to obtain the white chopped chicken.
Example 2
A secret-made white chopped chicken comprises three-yellow chicken and a dipping sauce, wherein the dipping sauce comprises the following components in parts by weight: 6 parts of light soy sauce, 0.8 part of delicious food, 1.85 parts of seasoned soy sauce for steaming fish, 3.4 parts of rock sugar, 1 part of chicken essence, 1 part of monosodium glutamate, 0.44 part of fish sauce, 0.6 part of dark soy sauce, 0.63 part of garlic and 11 parts of water.
A method for making secret boiled chicken comprises the following steps:
(1) adding water into a pot, boiling, putting the Sanhuang chicken into the pot, scalding the Sanhuang chicken in boiling water for 30 seconds, then fishing out the Sanhuang chicken, putting the Sanhuang chicken into a cool pot, soaking the Sanhuang chicken in cold water for 3-5 minutes, and repeating the steps for three times;
(2) adding ginger juice and cooking wine into the pot, wherein the mass ratio of the ginger juice to the cooking wine is 1: 4, covering the pot cover, and turning off the fire for stewing for 35 minutes to obtain cooked Sanhuang chicken;
(3) uniformly mixing light soy sauce, delicious soy sauce, fish sauce, crystal sugar, chicken essence, monosodium glutamate, fish sauce, dark soy sauce, garlic and water in corresponding weight fractions to prepare dipping sauce for later use;
(4) taking out the stewed chicken from the pot, and pouring the dipping sauce on the cooked chicken to obtain the white chopped chicken.
Example 3
A secret-made white chopped chicken comprises three-yellow chicken and a dipping sauce, wherein the dipping sauce comprises the following components in parts by weight: 7.5 parts of light soy sauce, 1.2 parts of Meijixian, 2.45 parts of seasoned soy sauce for steaming fish, 4 parts of rock sugar, 1.24 parts of chicken essence, 1.24 parts of monosodium glutamate, 0.64 part of fish sauce, 0.88 part of dark soy sauce, 0.87 part of garlic and 16 parts of water.
A method for making secret boiled chicken comprises the following steps:
(1) adding water into a pot, boiling, putting the Sanhuang chicken into the pot, scalding the Sanhuang chicken in boiling water for 30 seconds, then fishing out the Sanhuang chicken, putting the Sanhuang chicken into a cool pot, soaking the Sanhuang chicken in cold water for 3-5 minutes, and repeating the steps for three times;
(2) adding ginger juice and cooking wine into the pot, wherein the mass ratio of the ginger juice to the cooking wine is 1: 3, covering the pot cover, and turning off the fire for stewing for 35 minutes to obtain cooked Sanhuang chicken;
(3) uniformly mixing light soy sauce, delicious soy sauce, fish sauce, crystal sugar, chicken essence, monosodium glutamate, fish sauce, dark soy sauce, garlic and water in corresponding weight fractions to prepare dipping sauce for later use;
(4) taking out the stewed chicken from the pot, and pouring the dipping sauce on the cooked chicken to obtain the white chopped chicken.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
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 (5)
1. The special white chopped chicken is characterized by comprising three-yellow chicken and a dipping sauce, wherein the dipping sauce comprises the following components in parts by weight: 6-7.5 parts of light soy sauce, 0.8-1.2 parts of Meijixian, 1.85-2.45 parts of fermented soy sauce for steaming fish, 3.4-4 parts of rock sugar, 1-1.24 parts of chicken essence, 1-1.24 parts of monosodium glutamate, 0.44-0.64 part of fish sauce, 0.6-0.88 part of dark soy sauce, 0.63-0.87 part of garlic and 11-16 parts of water.
2. The secret boiled chopped chicken of claim 1, wherein the dip comprises the following components in parts by weight: 6.5-7 parts of light soy sauce, 0.9-1.1 parts of Meijixian, 2-2.3 parts of fermented soy sauce for fish steaming, 3.6-3.8 parts of rock sugar, 1.1-1.14 parts of chicken essence, 1.1-1.14 parts of monosodium glutamate, 0.5-0.58 part of fish sauce, 0.7-0.78 part of dark soy sauce, 0.7-0.8 part of garlic and 13-14 parts of water.
3. The secret boiled chopped chicken of claim 2, wherein the dip comprises the following components in parts by weight: 6.75 parts of light soy sauce, 1 part of Meijixian, 2.15 parts of seasoned soy sauce for steamed fish, 3.7 parts of rock sugar, 1.12 parts of chicken essence, 1.12 parts of monosodium glutamate, 0.54 part of fish sauce, 0.74 part of dark soy sauce, 0.75 part of garlic and 13.5 parts of water.
4. A method for making secret boiled chicken is characterized by comprising the following steps:
(1) adding water into a pot, boiling, putting the Sanhuang chicken into the pot, scalding the Sanhuang chicken in boiling water for 30 seconds, then fishing out the Sanhuang chicken, putting the Sanhuang chicken into a cool pot, soaking the Sanhuang chicken in cold water for 3-5 minutes, and repeating the steps for three times;
(2) adding ginger juice and cooking wine into the pot, covering the pot cover, and stewing for 35 minutes by turning off the fire to obtain cooked Sanhuang chicken;
(3) uniformly mixing light soy sauce, delicious soy sauce, fish sauce, crystal sugar, chicken essence, monosodium glutamate, fish sauce, dark soy sauce, garlic and water in corresponding weight fractions to prepare dipping sauce for later use;
(4) taking out the stewed chicken from the pot, and pouring the dipping sauce on the cooked chicken to obtain the white chopped chicken.
5. The method for making the special boiled chicken, according to claim 4, is characterized in that the mass ratio of the ginger juice and the cooking wine in the step (2) is 1: (3-4).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110359586.0A CN113080384A (en) | 2021-04-02 | 2021-04-02 | Special boiled chicken and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110359586.0A CN113080384A (en) | 2021-04-02 | 2021-04-02 | Special boiled chicken and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113080384A true CN113080384A (en) | 2021-07-09 |
Family
ID=76673027
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110359586.0A Withdrawn CN113080384A (en) | 2021-04-02 | 2021-04-02 | Special boiled chicken and making method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN113080384A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115005386A (en) * | 2022-04-19 | 2022-09-06 | 谢霖峰 | Method for preparing three cups of chicken by using three yellow chickens |
-
2021
- 2021-04-02 CN CN202110359586.0A patent/CN113080384A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115005386A (en) * | 2022-04-19 | 2022-09-06 | 谢霖峰 | Method for preparing three cups of chicken by using three yellow chickens |
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Legal Events
| Date | Code | Title | Description |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20210709 |
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| WW01 | Invention patent application withdrawn after publication |