CN114259025A - Chinese fried chicken seasoning and Chinese fried chicken making process - Google Patents
Chinese fried chicken seasoning and Chinese fried chicken making process Download PDFInfo
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- CN114259025A CN114259025A CN202111373507.8A CN202111373507A CN114259025A CN 114259025 A CN114259025 A CN 114259025A CN 202111373507 A CN202111373507 A CN 202111373507A CN 114259025 A CN114259025 A CN 114259025A
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Abstract
The invention relates to a Chinese fried chicken seasoning and a Chinese fried chicken making process. The Chinese fried chicken seasoning comprises the following raw materials in parts by weight: 5-10 parts of mashed garlic, 3-8 parts of chopped green onion, 8-12 parts of cooking wine, 6-10 parts of black pepper powder, 10-15 parts of light soy sauce, 5-8 parts of oyster sauce, 3-5 parts of salt, 6-8 parts of shredded ginger, 5-8 parts of sugar, 4-6 parts of lemon slices, 5-10 parts of lotus seeds, 5-10 parts of angelica sinensis, 5-10 parts of codonopsis pilosula, 5-10 parts of gastrodia elata, 8-12 parts of medlar, 5-10 parts of isatis roots and 5-8 parts of hawthorn. The Chinese fried chicken seasoning organically combines the traditional Chinese medicine components with the traditional seasoning components, so that the pickled chicken has a certain nourishing effect. The Chinese fried chicken making process is simple and convenient to operate, and fried chicken is fresh, tender and juicy, has crisp skin, good taste and more juice and is more easily favored by eaters.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to a Chinese fried chicken seasoning and a Chinese fried chicken making process.
Background
The fried chicken is a favorite food, and the fried chicken on the market at present mainly comprises American fried chicken, Korean fried chicken, Thai fried chicken, Japanese fried chicken, Hongkong fried chicken and the like, and has different tastes, and most of the fried chicken hardly meets the traditional taste of the Chinese.
Therefore, the technical scheme is provided on the basis of the method.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides a Chinese fried chicken seasoning and a Chinese fried chicken making process. The preparation process is simple and easy to operate, the fried chicken pickled by the Chinese style fried chicken seasoning has better taste, crisp and tender outer skin, juicy and delicious chicken, and the golden outer skin can also increase the appetite of people.
The scheme of the invention is to provide a Chinese style fried chicken seasoning, which comprises the following raw materials: mashed garlic, chopped green onion, cooking wine, black pepper powder, light soy sauce, oyster sauce, salt, shredded ginger, sugar, lemon slices, lotus seeds, angelica, codonopsis pilosula, gastrodia elata, medlar, isatis roots and hawthorn.
Preferably, the Chinese style fried chicken seasoning comprises the following raw materials in parts by weight: 5-10 parts of mashed garlic, 3-8 parts of chopped green onion, 8-12 parts of cooking wine, 6-10 parts of black pepper powder, 10-15 parts of light soy sauce, 5-8 parts of oyster sauce, 3-5 parts of salt, 6-8 parts of shredded ginger, 5-8 parts of sugar, 4-6 parts of lemon slices, 5-10 parts of lotus seeds, 5-10 parts of angelica sinensis, 5-10 parts of codonopsis pilosula, 5-10 parts of gastrodia elata, 8-12 parts of medlar, 5-10 parts of isatis roots and 5-8 parts of hawthorn.
Preferably, the Chinese style fried chicken seasoning comprises the following raw materials in parts by weight: 8 parts of mashed garlic, 6 parts of chopped green onion, 10 parts of cooking wine, 8 parts of black pepper powder, 12 parts of light soy sauce, 6 parts of oyster sauce, 4 parts of salt, 7 parts of shredded ginger, 6 parts of sugar, 5 parts of lemon slices, 7 parts of lotus seeds, 8 parts of Chinese angelica, 8 parts of codonopsis pilosula, 8 parts of gastrodia elata, 10 parts of medlar, 8 parts of isatis roots and 6 parts of hawthorn.
Based on the same technical concept, the invention also provides a process for making the Chinese fried chicken, which comprises the following steps:
(1) cleaning chicken, controlling water and changing a flower knife in sequence to obtain chicken to be treated;
(2) mixing semen Nelumbinis, radix Angelicae sinensis, radix Codonopsis, rhizoma Gastrodiae, fructus Lycii, radix Isatidis, and fructus crataegi, and pulverizing to obtain Chinese medicinal mixed powder;
(3) mixing the traditional Chinese medicine mixed powder and the rest Chinese style fried chicken seasoning with the chicken to be treated, and pickling to obtain pickled chicken;
(4) frying the pickled chicken, degreasing and deacidifying until the chicken is golden, and obtaining the Chinese fried chicken.
Preferably, in the step (1), the cleaning is performed for 2-3 times by using warm water at the temperature of 30-35 ℃.
Preferably, in the step (2), the crushed traditional Chinese medicine mixed powder is screened by a 50-80 mesh screen.
Preferably, in the step (3), the pickling is carried out for 22-26 hours at the temperature of 3-5 ℃.
Preferably, in the step (4), the frying time is 18-22 min.
For the purpose of understanding the present invention, the function of the raw materials described in the present invention will be explained.
Lotus seed: sweet and astringent taste and mild nature; spleen, kidney and heart meridians entered; has effects in invigorating spleen, relieving diarrhea, stopping leukorrhagia, invigorating kidney, arresting seminal emission, nourishing heart, and tranquilizing mind.
Chinese angelica: sweet and pungent in flavor and warm in nature; it enters liver, heart and spleen meridians; has effects in replenishing blood, promoting blood circulation, regulating menstruation, relieving pain, and loosening bowel to relieve constipation.
Codonopsis pilosula: sweet in taste and neutral in nature; spleen and lung meridian entered; has effects in invigorating spleen, replenishing qi, quenching thirst, invigorating spleen, benefiting lung, nourishing blood, and promoting salivation.
Gastrodia elata: sweet in taste and neutral in nature; entering liver meridian; has effects in calming endogenous wind, relieving spasm, suppressing liver yang, dispelling pathogenic wind, and dredging collaterals.
Medlar: sweet in taste and neutral in nature; entering liver and kidney meridians; has effects in nourishing kidney, moistening lung, nourishing liver, and improving eyesight.
Radix isatidis: bitter taste and cold nature; heart and stomach meridians entered; has effects of clearing away heat and toxic materials, cooling blood, and relieving sore throat.
Hawthorn fruit: sour and sweet in taste, slightly warm in nature; spleen, stomach and liver meridians entered; has effects of resolving food stagnation, invigorating stomach, activating qi-flowing, removing blood stasis, eliminating turbid pathogen, and reducing blood lipid.
And (3) mashed garlic: peeling Bulbus Allii, and mashing to obtain mashed Bulbus Allii. It is used as seasoning and also as medicine. Garlic is pungent in flavor and warm in nature, and enters spleen, stomach and lung meridians; has effects of warming spleen and stomach, resolving food stagnation, activating qi-flowing, warming spleen and stomach, resolving food stagnation, removing toxic substance, and killing parasite.
And (3) chopped green onion: the scallion is an essential seasoning for the dining table of people. Welsh onion is mainly used in the north, and shallots are produced in the south. The scallion and the shallot are rich in allicin (also called allicin) and propylene sulfide, so that on one hand, the scallion and the shallot can remove fishy smell and increase fragrance, stimulate secretion of digestive juice and greatly increase appetite of people; meanwhile, the capsaicin has stronger sterilization effect and promotes the secretion of sweat glands, respiratory tracts and related glands in the urinary system.
Cooking wine: the cooking wine mainly comprises yellow wine, sugar, dextrin, organic acids, amino acids, esters, aldehydes, fusel oil, extract, etc. The alcohol concentration is low, the content is below 15%, the ester content is high, and the product is rich in amino acid, so that the product has strong fragrance and mellow taste, and mainly has the effects of removing fishy smell and increasing fragrance.
Light soy sauce: the soy sauce is prepared by taking soybeans or defatted soybeans or black beans, wheat or flour as main raw materials, artificially inoculating a mold starter, naturally exposing to the sun, fermenting, and pickling the food materials, wherein the color of the food is light and reddish brown, and the sauce flavor is strong after the food materials are pickled by light soy sauce.
Oyster sauce: a seasoning prepared by decocting oyster (oyster); the oyster sauce contains abundant zinc and other trace elements and various amino acids, the content of the amino acids is coordinated and balanced, the content of glutamic acid is half of the total amount, the glutamic acid and nucleic acid form a main taste-developing body of the oyster sauce, and the higher the content of the glutamic acid and the nucleic acid is, the more delicious the taste of the oyster sauce is.
Lemon slices: the lemon is rich in vitamin C and vitamin P, can enhance elasticity and toughness of blood vessel, can prevent and treat hypertension and myocardial infarction symptoms, and also can promote fluid production, relieve summer-heat, stimulate appetite, activate spleen, and remove fishy smell and peculiar smell.
The invention has the beneficial effects that:
the Chinese fried chicken seasoning organically fuses the traditional Chinese medicine components and the traditional seasoning components, so that the pickled chicken has a certain nourishing effect. The Chinese fried chicken making process is simple and convenient to operate, and fried chicken is fresh, tender and juicy, has crisp skin, good taste and more juice and is more easily favored by eaters.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
Example 1
The embodiment provides a process for making Chinese fried chicken, which comprises the following steps:
(1) cleaning chicken in warm water at 30 deg.C for 2 times, draining, and cutting to obtain chicken to be treated;
(2) mixing 5g of lotus seed, 5g of angelica, 5g of codonopsis pilosula, 5g of gastrodia elata, 8g of medlar, 5g of isatis root and 5g of hawthorn, crushing the mixture, and screening the mixture by a 50-mesh screen to obtain traditional Chinese medicine mixed powder;
(3) preparing the traditional Chinese medicine mixed powder with 5g of mashed garlic, 3g of chopped green onion, 8g of cooking wine, 6g of black pepper powder, 10g of light soy sauce, 5g of oyster sauce, 3g of salt, 6g of shredded ginger, 5g of sugar and 4g of lemon slices, mixing with the chicken to be treated, pickling for 22 hours in a refrigerator at the temperature of 3 ℃ to obtain pickled chicken;
(4) and frying the pickled chicken in a frying pan for 18min, and then degreasing and deacidifying until the chicken is golden, thereby obtaining the Chinese fried chicken.
Example 2
The embodiment provides a process for making Chinese fried chicken, which comprises the following steps:
(1) cleaning chicken in 35 deg.C warm water for 3 times, draining, and cutting to obtain chicken to be treated;
(2) mixing 10g of lotus seed, 10g of angelica, 10g of codonopsis pilosula, 10g of gastrodia elata, 12g of medlar, 10g of isatis root and 8g of hawthorn, crushing, and screening by using a 80-mesh screen to obtain traditional Chinese medicine mixed powder;
(3) preparing the traditional Chinese medicine mixed powder with 10g of mashed garlic, 8g of chopped green onion, 12g of cooking wine, 10g of black pepper powder, 15g of light soy sauce, 8g of oyster sauce, 5g of salt, 8g of shredded ginger, 8g of sugar and 6g of lemon slices, mixing the mixture with the chicken to be treated, pickling the mixture in a refrigerator at the temperature of 5 ℃ for 26 hours to obtain pickled chicken;
(4) and frying the pickled chicken in a frying pan for 22min, and then degreasing and deacidifying until the chicken is golden, thereby obtaining the Chinese fried chicken.
Example 3
The embodiment provides a process for making Chinese fried chicken, which comprises the following steps:
(1) cleaning chicken in 32 deg.C warm water for 3 times, draining, and cutting to obtain chicken to be treated;
(2) mixing 7g of lotus seed, 8g of angelica, 8g of codonopsis pilosula, 8g of gastrodia elata, 10g of medlar, 8g of isatis root and 6g of hawthorn, crushing, and screening by a 60-mesh screen to obtain traditional Chinese medicine mixed powder;
(3) preparing the traditional Chinese medicine mixed powder with 8g of mashed garlic, 6g of chopped green onion, 10g of cooking wine, 8g of black pepper powder, 12g of light soy sauce, 6g of oyster sauce, 4g of salt, 7g of shredded ginger, 6g of sugar and 5g of lemon slices, mixing with the chicken to be treated, pickling for 24 hours in a refrigerator at 4 ℃ to obtain pickled chicken;
(4) and frying the pickled chicken in a frying pan for 20min, and then degreasing and deacidifying until the chicken is golden, thereby obtaining the Chinese fried chicken.
To prove the effect, the Chinese-style fried chicken of the present invention was subjected to market feedback investigation, 40 persons were randomly selected in the street, and the Chinese-style fried chicken prepared in example 3 was tasted and the taste thereof was scored. The scoring criteria are shown in table 1, and the scoring results are shown in table 2.
TABLE 1 Scoring standards
TABLE 2 scoring results
| Fraction/minute | Number of people/person |
| 10 | 6 |
| 9 | 20 |
| 8 | 13 |
| 7 | 1 |
| 0～6 | 0 |
| Total number of people | 40 |
According to the grading result, the Chinese fried chicken prepared by the invention has high acceptance by eaters.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (8)
1. The Chinese style fried chicken seasoning is characterized by comprising the following raw materials: mashed garlic, chopped green onion, cooking wine, black pepper powder, light soy sauce, oyster sauce, salt, shredded ginger, sugar, lemon slices, lotus seeds, angelica, codonopsis pilosula, gastrodia elata, medlar, isatis roots and hawthorn.
2. The seasoning for Chinese fried chicken as claimed in claim 1, which comprises the following raw materials in parts by weight: 5-10 parts of mashed garlic, 3-8 parts of chopped green onion, 8-12 parts of cooking wine, 6-10 parts of black pepper powder, 10-15 parts of light soy sauce, 5-8 parts of oyster sauce, 3-5 parts of salt, 6-8 parts of shredded ginger, 5-8 parts of sugar, 4-6 parts of lemon slices, 5-10 parts of lotus seeds, 5-10 parts of angelica sinensis, 5-10 parts of codonopsis pilosula, 5-10 parts of gastrodia elata, 8-12 parts of medlar, 5-10 parts of isatis roots and 5-8 parts of hawthorn.
3. The seasoning for Chinese fried chicken as claimed in claim 1, which comprises the following raw materials in parts by weight: 8 parts of mashed garlic, 6 parts of chopped green onion, 10 parts of cooking wine, 8 parts of black pepper powder, 12 parts of light soy sauce, 6 parts of oyster sauce, 4 parts of salt, 7 parts of shredded ginger, 6 parts of sugar, 5 parts of lemon slices, 7 parts of lotus seeds, 8 parts of Chinese angelica, 8 parts of codonopsis pilosula, 8 parts of gastrodia elata, 10 parts of medlar, 8 parts of isatis roots and 6 parts of hawthorn.
4. A Chinese style fried chicken making process, which is characterized in that the Chinese style fried chicken seasoning of any one of claims 1 to 3 is adopted, and comprises the following steps:
(1) cleaning chicken, controlling water and changing a flower knife in sequence to obtain chicken to be treated;
(2) mixing semen Nelumbinis, radix Angelicae sinensis, radix Codonopsis, rhizoma Gastrodiae, fructus Lycii, radix Isatidis, and fructus crataegi, and pulverizing to obtain Chinese medicinal mixed powder;
(3) mixing the traditional Chinese medicine mixed powder and the rest Chinese style fried chicken seasoning with the chicken to be treated, and pickling to obtain pickled chicken;
(4) frying the pickled chicken, degreasing and deacidifying until the chicken is golden, and obtaining the Chinese fried chicken.
5. The making process of the Chinese style fried chicken according to claim 4, wherein in the step (1), the cleaning is performed for 2-3 times by using warm water with the temperature of 30-35 ℃.
6. The process for preparing a fried chicken with a Chinese style according to claim 4, wherein in the step (2), the Chinese medicine mixed powder is pulverized and sieved by a 50-80 mesh sieve.
7. The process for making the fried chicken of claim 4, wherein in the step (3), the pickling is carried out at 3-5 ℃ for 22-26 hours.
8. The process for making the fried chicken of the Chinese style according to claim 4, wherein in the step (4), the frying time is 18-22 min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111373507.8A CN114259025A (en) | 2021-11-19 | 2021-11-19 | Chinese fried chicken seasoning and Chinese fried chicken making process |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111373507.8A CN114259025A (en) | 2021-11-19 | 2021-11-19 | Chinese fried chicken seasoning and Chinese fried chicken making process |
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| CN202111373507.8A Pending CN114259025A (en) | 2021-11-19 | 2021-11-19 | Chinese fried chicken seasoning and Chinese fried chicken making process |
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2021
- 2021-11-19 CN CN202111373507.8A patent/CN114259025A/en active Pending
Patent Citations (10)
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| CN103504338A (en) * | 2013-09-07 | 2014-01-15 | 五河县亿家念食品有限公司 | Fried chicken |
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