CN114557428A - Chafing dish chicken and preparation method thereof - Google Patents
Chafing dish chicken and preparation method thereof Download PDFInfo
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- CN114557428A CN114557428A CN202210289004.0A CN202210289004A CN114557428A CN 114557428 A CN114557428 A CN 114557428A CN 202210289004 A CN202210289004 A CN 202210289004A CN 114557428 A CN114557428 A CN 114557428A
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Classifications
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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
-
- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
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Abstract
The invention provides a chafing dish chicken and a preparation method thereof, which comprises the following preparation steps: 1. preparing main materials including chicken and pig large intestine; 2. preparing seasonings including a stewing seasoning bag, a chicken cooking seasoning bag, a spicy pepper bag, scallion, ginger, garlic and the like; 3. stewing chicken with chicken flavoring bag and scallion, ginger, garlic, etc.; 4. stewing and cooking pig large intestine with Chinese liquor, scallion, ginger and garlic; 5. preparing chafing dish chicken, frying with flavoring, and stewing chicken and pig large intestine with stewing material bag; 6. bagging; according to the method for making the chafing dish chicken, the chicken is stewed by the chicken cooking material bag and then fried, so that the nourishing effect of chicken is improved, and the proper meat softness can be obtained within a relatively short stewing time; the soup obtained by stewing the chicken is used as the hot pot base soup, the chicken is delicious, the chicken flavor is strong, and the nutrition is saved and is not lost; the chicken and the large intestine of the pig are mixed and boiled according to a certain proportion, so that the defects of low fat content and poor flavor locking capability of the chicken can be overcome, and the flavor of the chicken is improved; the special stewing bag covers the traditional Chinese medicine taste in chicken and chafing dish bottom soup.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a hot pot chicken with unique local flavor and a preparation method thereof.
Background
The chafing dish is a favorite food in south and north of China, particularly in winter, the chafing dish is the first choice for most people to go to a restaurant, the chafing dish history of China is long, hundreds of pans and thousands of tastes, chafing dish chicken is a popular chafing dish eating method in recent years, two pans can be eaten, braised chicken is spicy and delicious, and after being added with chafing dish bottom soup, the chafing dish can be used for instant-boiling food materials, so that the requirements of customers on braising, boiling and instant-boiling are met; the main materials are dried and hard, and the eating hardness requirements of most customers can be met only by stewing for a longer time, and because the main materials are single, the oil content is less, the fragrance of the marinating material cannot be fully absorbed, in addition, the stewing marinating material formula is insufficient in nourishing, and the traditional Chinese medicine taste is too heavy, and the fresh fragrance and the fragrance of the marinating material of chicken meat are covered, so the taste and the quality of the hot pot chicken on the market still have a space for improving;
the chicken is mild in nature and sweet in taste, has the effects of tonifying qi and nourishing channels, is high in protein content and low in fat content, and is rich in various vitamins and trace elements; the fat intestine can moisten the intestines and treat dryness, and the content of protein and fat is high; in the prior art, the fat intestines are not used as the main material of the hot pot chicken for stewing, the fat in the fat intestines can make up for the defect of low fat of the chicken, and the fat is slowly released in the stewing process to absorb the fragrance of stewing materials, so that the effect of improving the color and the flavor of the hot pot chicken is achieved.
Disclosure of Invention
In order to solve the defects of the prior art, the invention provides a hot pot chicken and a preparation method thereof.
The technical scheme of the invention is realized as follows:
a method for making chafing dish chicken comprises the following steps:
step one, preparing a main material; cleaning fresh Sanhuang chicken meat by 1000-2000 parts, cutting the chicken meat into 3-5cm square blocks, cleaning fresh pig large intestine by 350-500 parts, cutting the pig large intestine into 4-5cm long diamond-shaped blocks, and respectively putting the blocks into a leakage basin;
step two, preparing seasonings; 25-40 parts of shredded scallion, 25-40 parts of shredded ginger, 25-40 parts of garlic slices, 5-15 parts of dried spicy pepper, 10-20 parts of hot pepper, 4-10 parts of bell pepper, 1 part of cumin powder, 100 parts of thick broad-bean sauce, 150 parts of anise, 0.5-1 part of rapeseed oil, 8-15 parts of light soy sauce, 15-30 parts of rock candy, 30-35 parts of salt, 8-15 parts of oyster sauce, 15-30 parts of cooking wine and 18-25 parts of 52-56-degree white spirit; cleaning 2-5 parts of gardenia, 1-2 parts of bay leaves, 4-8 parts of meat flavor, 0.5-1 part of anise, 2-5 parts of cassia bark, 2-4 parts of tsaoko amomum fruits, 2-6 parts of netmeg, 2-4 parts of netmeg, 2-6 parts of galangal, 2-4 parts of angelica dahurica, 2-4 parts of astragalus membranaceus, 1-3 parts of netmeg and 1-3 parts of fragrant sand to prepare a stewing seasoning packet; cleaning 8-20 parts of fresh spicy pepper and 2-5 parts of pepper to prepare spicy pepper bags, cleaning 3-6 parts of codonopsis pilosula, 3-6 parts of angelica, 3-6 parts of medlar, 3-6 parts of Chinese date and 3-6 parts of longan to prepare chicken cooking bags;
step three, stewing the chicken; stewing the chicken prepared in the step one in cold water in a pot, respectively taking one third of chopped scallion, one third of chopped ginger and one third of chopped garlic in the step two, pouring the cooking wine in the step two, putting a chicken cooking material bag and 15 parts of salt, removing blood foam on the water surface after the water is boiled, keeping the water surface to be submerged at least 1cm, stewing for 18-25min with slow fire, removing the chopped scallion, chopped ginger, chopped garlic and the chicken cooking material bag, fishing out the chicken into a leaking pot, and obtaining the soup of the bottom of the hot pot in the pot after 3min when no water drops at the bottom of the leaking pot drop and the pot can be drained;
step four, prefabricating the large pig intestines; adding clear water and pork intestines into the boiler, respectively adding one third of the chopped green onion, one third of the chopped ginger and one third of the chopped garlic in the second step into the boiler, adding 10 parts of salt and white spirit, boiling with strong fire for 5-8min after water is boiled, stopping heating, soaking for 15-20 min, and taking out;
step five, preparing the hot pot chicken; adding rapeseed oil into a frying pan, heating to six degrees, adding crystal sugar and stirring, decocting with slow fire until the crystal sugar turns brown and dense bubbles appear, adding chicken in the third step and continuously stirring, frying with medium fire for 3-6min, adding dried fructus Zanthoxyli, Capsici fructus, fructus Anisi Stellati 0.5-1 parts and the rest shredded shallot, shredded ginger and sliced garlic, continuously stir-frying with medium fire for 2-3min, adding bean paste and continuously stir-frying for 3-5min, adding light soy sauce and oil consumption after red oil appears in the pan, continuously stir-frying with 250 parts of hot pan bottom soup by three times, preventing seasoning from pasting the pan, stir-frying for 3-5min, adding hot pan bottom soup, stewing at least 5cm above the soup level, adding stewing material bag, Cuminum celery powder and bell pepper, decocting with strong fire until the water is boiled, adding pig large intestine in the fourth step, adding the hot pepper, stewing with slow fire for 25min, stopping heating, and keeping the soup just over all the materials, finally fishing out the stewing seasoning bag, the spicy pepper bag, the dried spicy pepper, the hot pepper, the aniseed, the chopped scallion, the chopped ginger, the garlic slices and the bell pepper to obtain the hot pot chicken mixed with the concentrated soup;
step six, after the hot pot chicken in the step five is cooled to the room temperature, bagging the hot pot chicken in a weight of 500 g per bag, wherein the ratio of the food materials to the concentrated soup is not less than 3:1, and respectively vacuumizing and sealing the bags.
Preferably, the chicken in the step one is 1400-1600 parts, and the pig large intestine is 400-450 parts; the seasoning in the second step comprises: 30-35 parts of shredded scallion, 30-35 parts of shredded ginger, 30-35 parts of garlic slices, 8-10 parts of dried spicy pepper, 13-15 parts of hot pepper, 5-8 parts of bell pepper, 1 part of cumin powder, 125 parts of thick broad-bean sauce, 1 part of anise, 50-60 parts of rapeseed oil, 10-12 parts of light soy sauce, 20-25 parts of rock candy, 10-12 parts of oyster sauce, 20-25 parts of cooking wine and 20 parts of 52-56-degree white spirit; cleaning 3-4 parts of gardenia, 1-2 parts of bay leaves, 5-6 parts of meat flavor, 1 part of anise, 3-4 parts of cassia bark, 3 parts of tsaoko amomum fruit, 3-5 parts of netmeg, 3-5 parts of galangal, 3 parts of angelica dahurica, 3 parts of astragalus membranaceus, 2 parts of cardamom and 2 parts of spice sand, and preparing into a stewing seasoning packet; cleaning 10-15 parts of fresh spicy pepper and 3-4 parts of pepper to prepare spicy pepper bags, cleaning 4-5 parts of codonopsis pilosula, 4-5 parts of angelica, 4-5 parts of medlar, 4-5 parts of Chinese date and 4-5 parts of longan to prepare chicken cooking bags.
Preferably, 20-30 parts of table salt is added into the chicken in the step one during cleaning, the chicken is uniformly mixed and then is washed for 1min, and the chicken is washed by clean water until the water surface is free from blood stains.
More preferably, the pig large intestine in the step one is washed by adding 15-20 parts of salt, uniformly mixing, then washing for 2min, washing with clear water until the water surface is free from blood stains, pouring 8-10 parts of starch, uniformly kneading for 2min, and washing with clear water until the water is clear.
The invention also provides a hot pot chicken prepared by the method.
Compared with the prior art, the preparation method of the chafing dish chicken provided by the invention has the advantages that the chicken is stewed by the chicken stewing seasoning bag and then fried, so that the nourishing effect of chicken is improved, and the proper meat softness can be obtained within a relatively short stewing time; the soup material obtained by stewing the chicken is used as the hot pot base soup, and the hot pot base soup is boiled with the chicken, so that the chicken is rich in flavor, and the nutrition is saved and is not lost; the chicken and the large pig intestine are mixed and boiled according to a certain proportion, the defects of low fat content and poor flavor locking capability of the chicken can be overcome, and the large pig intestine slowly releases grease in the boiling process to permeate into the chicken, so that the flavor of the chicken is improved; the special stewing material bag has enough fragrance and can cover the traditional Chinese medicine taste in chicken and chafing dish bottom soup;
the hot pot chicken prepared by the preparation method can be eaten in two pots, wherein the chicken is golden yellow in color, soft and mashed, aromatic and delicious, and the pork large intestine is crisp, refreshing and delicious and has no fishy smell; after the chafing dish soup base is added, the food materials can be boiled and eaten, and the chafing dish soup base is delicious and nourishing.
Detailed Description
In order to clearly and completely describe the technical means and technical effects achieved by the present invention, the present invention is further described below with reference to specific embodiments, 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:
a method for making chafing dish chicken comprises the following steps: step one, preparing a main material; 1400 parts of fresh Sanhuang chicken, chopping the chicken into 3-5cm squares, adding 20 parts of salt into the chicken, uniformly mixing, turning over and washing for 1min, washing with clear water until the water surface is free from blood stains, and draining in a draining basin for later use; 350 parts of fresh pig large intestine, cutting the pig large intestine into 4-5cm long diamond-shaped sections, adding 15 parts of table salt into the pig large intestine, uniformly mixing, turning over and washing for 2min, washing with clear water until the water surface is free of blood stains, pouring 8 parts of starch, uniformly kneading the pig large intestine for 2min, washing with clear water until the water is clear, and putting into a drain basin for draining for later use;
step two, preparing seasonings; 30 parts of shredded scallion, 30 parts of shredded ginger, 30 parts of garlic slices, 6 parts of dried spicy pepper, 10 parts of hot pepper, 4 parts of bell pepper, 1 part of cumin powder, 100 parts of thick broad-bean sauce, 0.5 part of anise, 45 parts of rapeseed oil, 9 parts of light soy sauce, 18 parts of rock sugar, 31 parts of salt, 8 parts of oil consumption, 18 parts of cooking wine and 20 parts of 52-56-degree white spirit; cleaning 3 parts of gardenia, 1 part of bay leaves, 5 parts of meat flavor, 1 part of anise, 3 parts of cassia, 2 parts of tsaoko cardamon, 3 parts of netmeg, 2 parts of netmeg, 3 parts of galangal, 2 parts of angelica dahurica, 3 parts of astragalus membranaceus, 1 part of cardamom and 2 parts of fragrant sand, and preparing into a stewing seasoning packet; cleaning 9 parts of fresh spicy pepper and 3 parts of pepper to prepare spicy pepper bags, cleaning 3 parts of codonopsis pilosula, 3 parts of angelica, 3 parts of medlar, 3 parts of Chinese date and 3 parts of longan to prepare chicken cooking bags;
step three, stewing the chicken; stewing the chicken prepared in the step one in cold water, taking one third of chopped scallion, one third of chopped ginger and one third of sliced garlic in the step two respectively, pouring cooking wine in the step two, putting a chicken cooking material bag and 15 parts of salt, removing blood foam on the water surface after the water is boiled, keeping the water surface submerged at least 1cm, stewing with slow fire for 18min, removing the chopped scallion, chopped ginger, chopped garlic and the chicken cooking material bag, fishing out the chicken to a leaking basin, and obtaining the hot pot bottom soup in the stewing pot after no water drops drop at the bottom of the leaking basin within 3min to be in a dry and usable state;
step four, prefabricating the large pig intestines; adding a proper amount of clear water and the pork intestines into the boiling pot, wherein the water surface is at least 2cm higher than the pork intestines, adding one third of the shredded scallion, one third of the shredded ginger and one third of the sliced garlic in the step two into the boiling pot, adding 10 parts of salt and white spirit, boiling the mixture with strong fire for 5min after the water is boiled, slightly cutting off the raw materials, stopping the fire, soaking the mixture for 15 min, and fishing out the mixture;
step five, preparing the hot pot chicken; adding rapeseed oil into a frying pan, heating to be hot, adding crystal sugar and stirring, decocting with slow fire until the crystal sugar turns yellow brown and dense bubbles appear, adding chicken in step three and continuously stirring, frying with medium fire for 4min, coloring the chicken slightly yellow, adding dried fructus Zanthoxyli, Capsici fructus, fructus Anisi Stellati 0.5 parts and the rest shredded shallot, shredded ginger and garlic, continuously frying with medium fire for 2min to release flavoring fragrance, adding bean paste, continuously frying for 3min, adding red oil at the bottom of the pan, slightly red chicken, adding light soy sauce and oil, adding 250 parts of the above soup, adding three times, conveniently dissolving flavoring, preventing the flavoring from sticking to the pan, adding soup at least 5cm above the soup surface, adding stewing bag, cumin powder and lantern, boiling until water is boiled, adding pig large intestine in step four, mixing with chicken uniformly, and adding prepared chili bag, adding 6 parts of salt, stewing with soft fire for 25min, stopping heating, keeping the soup noodles always submerged in all food materials in the stewing process, and finally fishing out the stewing seasoning bag, the spicy pepper bag, the dried spicy pepper, the hot pepper, the aniseed, the chopped scallion, the chopped ginger, the garlic slices and the lantern pepper to obtain the hot pot chicken mixed with the concentrated soup;
step six, after the hot pot chicken in the step five is cooled to the room temperature, bagging the hot pot chicken in a weight ratio of 500 g per bag, wherein the ratio of the food materials to the concentrated soup is 3:1, vacuumizing, and then respectively sealing the bags.
The hot pot chicken prepared by the method is slightly spicy, the chicken is soft and moderate, and the traditional Chinese medicine in the hot pot soup base is light in taste and is suitable for groups with light taste.
Example two:
a method for making chafing dish chicken comprises the following steps: step one, preparing a main material; 1500 parts of fresh Sanhuang chicken, chopping the chicken into 3-5cm squares, adding 25 parts of salt into the chicken, uniformly mixing, turning over and washing for 1min, washing with clear water until the water surface is free from blood stains, and placing into a drain basin for later use; 400 parts of fresh pig large intestine, cutting the pig large intestine into 4-5cm long diamond-shaped sections, adding 18 parts of salt into the pig large intestine, uniformly mixing, turning over and washing for 2min, washing with clear water until the water surface is free of blood stains, pouring 10 parts of starch, uniformly kneading the pig large intestine for 2min, washing with clear water until the water is clear, and placing into a drain basin for later use;
step two, preparing seasonings; 30 parts of shredded scallion, 30 parts of shredded ginger, 30 parts of garlic slices, 9 parts of dried spicy hot pepper, 14 parts of hot pepper, 7 parts of bell pepper, 1 part of cumin powder, 125 parts of thick broad-bean sauce, 1 part of anise, 50 parts of rapeseed oil, 11 parts of light soy sauce, 23 parts of rock sugar, 32 parts of salt, 11 parts of oyster sauce, 20 parts of cooking wine and 20 parts of 52-56-degree white spirit; cleaning 4 parts of cape jasmine, 2 parts of bay leaves, 5 parts of meat flavor, 1 part of anise, 3 parts of cassia bark, 3 parts of tsaoko cardamon, 4 parts of netmeg, 2 parts of netmeg, 4 parts of galangal, 3 parts of angelica dahurica, 3 parts of astragalus membranaceus, 2 parts of cardamom and 2 parts of fragrant sand to prepare a stewing seasoning packet; cleaning 12 parts of fresh spicy pepper and 4 parts of pepper to prepare spicy pepper bags, cleaning 4 parts of codonopsis pilosula, 4 parts of angelica, 4 parts of medlar, 4 parts of Chinese date and 4 parts of longan to prepare chicken cooking bags;
step three, stewing the chicken; stewing the chicken prepared in the step one in cold water, taking one third of chopped scallion, one third of chopped ginger and one third of chopped garlic in the step two respectively, pouring cooking wine in the step two, putting a chicken cooking seasoning bag and 15 parts of salt, removing blood foam on the water surface after the water is boiled, keeping the water surface submerged at least 1cm, stewing with slow fire for 25min, removing the chopped scallion, chopped ginger, chopped garlic and the chicken cooking seasoning bag, fishing out the chicken to a draining basin, and obtaining the hot pot bottom soup in the stewing pot after no water drops drop at the bottom of the draining basin within 3 min;
step four, prefabricating the large pig intestines; adding a proper amount of clear water and the pork intestines into a boiling pot, respectively taking one third of the chopped scallion, one third of the chopped ginger and one third of the sliced garlic in the step two, adding 10 parts of salt and white spirit, boiling the mixture with strong fire for 8min after the water is boiled, fully cutting off the raw materials, stopping the fire, soaking for 15 min, and fishing out;
step five, preparing the hot pot chicken; adding rapeseed oil into a frying pan, heating to six degrees, adding crystal sugar and stirring, decocting with slow fire until the crystal sugar turns brown and dense bubbles appear, adding chicken in the third step and continuously stirring, frying with medium fire for 6min, coloring the chicken with golden yellow, adding dried fructus Zanthoxyli, Capsici fructus, fructus Anisi Stellati 1 parts, and the rest shredded shallot, shredded ginger and garlic, continuously stir-frying with medium fire for 3min, releasing flavoring fragrance, adding bean paste, continuously stir-frying for 4min, adding red oil at the bottom of the pan, adding light soy sauce and oil, stir-frying for 4min, adding 250 parts of hot pan bottom soup into the pan in turn-frying process, preventing bottom from being burnt, adding hot pan bottom soup, adding soup noodles at least 5cm higher than the food materials, adding prepared stewing bags, cumin powder and bell pepper, boiling, adding prepared large pig intestines in the fourth step, adding prepared spicy pepper bags, adding 7 parts of salt, stewing with slow fire for 25min, and keeping all the materials in water surface, finally fishing out the stewing seasoning bag, the spicy pepper bag, the dried spicy pepper, the hot pepper, the aniseed, the chopped scallion, the chopped ginger, the garlic slices and the bell pepper to obtain the hot pot chicken mixed with the concentrated soup;
step six, after the hot pot chicken in the step five is cooled to room temperature, bagging the hot pot chicken in a weight ratio of 500 g per bag, wherein the ratio of the food materials to the concentrated soup is 3.5:1, vacuumizing, and then respectively sealing the bags.
The hot pot chicken prepared by the method is spicy, the chicken is soft and soft, the color is yellow, the traditional Chinese medicine taste at the bottom of the hot pot soup is moderate, and after the hot pot chicken is stewed by the stewing material bag, the traditional Chinese medicine taste of the hot pot chicken can be completely covered, so that the hot pot chicken is suitable for groups with heavier taste.
Example three:
a method for making chafing dish chicken comprises the following steps: step one, preparing a main material; 1600 parts of fresh Sanhuang chicken, chopping the chicken into 3-5cm squares, adding 30 parts of salt into the chicken, uniformly mixing, turning over and washing for 1min, washing with clear water until the water surface is free from blood stains, and putting into a drain basin for later use; 450 parts of fresh pig large intestine, which is cut into 4-5cm long diamond-shaped sections, 20 parts of salt is added into the pig large intestine, the mixture is evenly mixed and then is washed for 2min, the mixture is washed by clear water until the water surface is free of blood stain, 10 parts of starch is poured into the pig large intestine, the mixture is evenly kneaded for 2min, the mixture is washed by clear water until the water is clear, and the mixture is put into a drain basin for standby;
step two, preparing seasonings; 35 parts of shredded scallion, 35 parts of shredded ginger, 35 parts of garlic slices, 10 parts of dried spicy pepper, 15 parts of hot pepper, 8 parts of bell pepper, 1 part of cumin powder, 125 parts of thick broad-bean sauce, 1 part of anise, 60 parts of rapeseed oil, 12 parts of light soy sauce, 25 parts of rock sugar, 33 parts of salt, 12 parts of oyster sauce, 25 parts of cooking wine and 20 parts of 52-56-degree white spirit; cleaning 4 parts of cape jasmine, 2 parts of bay leaves, 6 parts of meat flavor, 1 part of anise, 4 parts of cassia bark, 3 parts of tsaoko cardamon, 5 parts of netmeg, 3 parts of netmeg, 5 parts of galangal, 3 parts of angelica dahurica, 3 parts of astragalus membranaceus, 2 parts of cardamom and 2 parts of fragrant sand, and preparing into a stewing seasoning packet; cleaning 15 parts of fresh spicy pepper and 4 parts of pepper to prepare spicy pepper bags, cleaning 5 parts of codonopsis pilosula, 5 parts of angelica, 5 parts of medlar, 5 parts of Chinese date and 5 parts of longan to prepare chicken cooking bags;
step three, stewing the chicken; stewing the chicken prepared in the step one in cold water, taking one third of chopped scallion, one third of chopped ginger and one third of sliced garlic in the step two respectively, pouring cooking wine in the step two, putting a chicken cooking material bag and 15 parts of salt, removing blood foam on the water surface after the water is boiled, keeping the water surface submerged at least 1cm, stewing with slow fire for 20min, removing the chopped scallion, chopped ginger, chopped garlic and the chicken cooking material bag, fishing out the chicken to a leaking basin, and obtaining the hot pot bottom soup in the stewing pot after no water drops drop at the bottom of the leaking basin within 3min to be in a dry and usable state;
step four, prefabricating the large pig intestines; adding a proper amount of clear water and the pork intestines into a boiling pot, respectively taking one third of the chopped scallion, one third of the chopped ginger and one third of the sliced garlic in the step two, adding 10 parts of salt and white spirit, boiling with strong fire for 7min after water is boiled, appropriately cutting off the raw materials, stopping the fire, soaking for 18min, and taking out;
step five, preparing a hot pot chicken; adding rapeseed oil into a frying pan, heating to six degrees, adding crystal sugar and stirring, decocting with slow fire until the crystal sugar turns brown and dense bubbles appear, adding chicken in the third step and continuously stirring, frying with medium fire for 4min, slightly coloring the chicken, adding dried fructus Zanthoxyli, Capsici fructus, fructus Anisi Stellati 1 parts and the rest shredded shallot, shredded ginger and garlic, continuously frying with medium fire for 3min, adding bean paste and continuously frying for 5min, allowing red oil to appear on the bottom of the pan, allowing the chicken to fully turn red, adding light soy sauce and oil, stir-frying for 5min, adding 250 parts of soup on the bottom of the hot pan three times during stir-frying, adding soup on the bottom of the hot pan, allowing the soup surface to be at least 5cm higher than the food materials, adding prepared stewing material bag, Cuminum celery powder and bell pepper, boiling until water is boiled, adding pig large intestine in the fourth step, adding sesame bag, adding 8 parts of salt, stewing with slow fire for 25min, keeping all the food materials on the water surface still, taking out, and finally taking out the stewing material bag, The spicy pepper bag, the dried spicy pepper, the hot pepper, the aniseed, the chopped scallion, the chopped ginger, the sliced garlic and the bell pepper to obtain the hot pot chicken mixed with the concentrated soup;
step six, after the hot pot chicken in the step five is cooled to room temperature, bagging the hot pot chicken in a weight ratio of 500 g per bag, wherein the ratio of the food materials to the concentrated soup is 3.5:1, vacuumizing, and then respectively sealing the bags.
The hot pot chicken prepared by the method is spicy, has heavy spiced flavor, is moderate in chicken meat softening and rotting, has yellow color and moderate traditional Chinese medicine taste at the bottom of the hot pot soup, can completely cover the traditional Chinese medicine taste of the hot pot chicken after being stewed by the stewing material bag, and is suitable for groups with heavy taste.
Example four:
a preparation method of a chafing dish chicken comprises the following steps: step one, preparing a main material; cutting fresh Sanhuang chicken into 3-5cm cubes, adding 30 parts of salt into the chicken, uniformly mixing, turning over and washing for 1min, washing with clear water until the water surface is free of blood stains, and putting the chicken into a basin for later use; 480 parts of fresh pig large intestine, cutting the pig large intestine into 4-5cm long diamond-shaped sections, adding 20 parts of salt into the pig large intestine, uniformly mixing, turning over and washing for 2min, washing with clear water until the water surface is free of blood stains, pouring 10 parts of starch, uniformly kneading the pig large intestine for 2min, washing with clear water until the water is clear, and placing into a drain basin for later use;
step two, preparing seasonings; 35 parts of shredded scallion, 35 parts of shredded ginger, 35 parts of garlic slices, 14 parts of dried spicy pepper, 18 parts of hot pepper, 9 parts of bell pepper, 1 part of cumin powder, 140 parts of thick broad-bean sauce, 1 part of anise, 70 parts of rapeseed oil, 14 parts of light soy sauce, 28 parts of rock sugar, 35 parts of salt, 14 parts of oyster sauce, 28 parts of cooking wine and 20 parts of 52-56-degree white spirit; cleaning 5 parts of gardenia, 2 parts of bay leaves, 7 parts of meat flavor, 1 part of anise, 5 parts of cassia bark, 4 parts of tsaoko cardamom, 6 parts of netmeg, 4 parts of netmeg, 6 parts of galangal, 4 parts of angelica dahurica, 4 parts of astragalus mongholicus, 3 parts of cardamom and 3 parts of amom and preparing the materials into a stewing bag; cleaning 18 parts of fresh spicy pepper and 5 parts of pepper to prepare spicy pepper bags, cleaning 6 parts of codonopsis pilosula, 6 parts of angelica, 6 parts of medlar, 6 parts of Chinese date and 6 parts of longan to prepare chicken cooking bags;
step three, stewing the chicken; stewing the chicken prepared in the step one in cold water, taking one third of chopped scallion, one third of chopped ginger and one third of sliced garlic in the step two respectively, pouring cooking wine in the step two, putting a chicken cooking material bag and 15 parts of salt, removing blood foam on the water surface after the water is boiled, keeping the water surface submerged at least 1cm, stewing with slow fire for 25min, removing the chopped scallion, chopped ginger, chopped garlic and the chicken cooking material bag, fishing out the chicken to a leaking basin, and obtaining the hot pot bottom soup in the stewing pot after no water drops drop at the bottom of the leaking basin within 3min to be in a dry and usable state;
step four, prefabricating the large pig intestines; adding a proper amount of clear water and the pork intestines into a boiling pot, respectively taking one third of the chopped scallion, one third of the chopped ginger and one third of the sliced garlic in the step two, adding 10 parts of salt and white spirit, boiling the mixture with strong fire for 8min after the water is boiled, fully cutting off the raw materials, stopping the fire, soaking the mixture for 20min, and fishing out the mixture;
step five, preparing the hot pot chicken; adding rapeseed oil into a frying pan, heating to be hot, adding crystal sugar and stirring, decocting with slow fire until the crystal sugar turns brown and dense bubbles appear, adding chicken in the third step and continuously stirring, frying with medium fire for 6min until the chicken is fully golden yellow, adding dried spicy pepper, hot pepper, 1 part of anise and the rest shredded scallion, shredded ginger and garlic, continuously frying with medium fire for 3min, adding bean paste and continuously frying for 5min, adding light soy sauce and oil consumption, adding 250 parts of hotpot soup in three times, frying for 5min, adding the hotpot soup, wherein the soup surface is at least 5cm higher than the food materials, adding prepared stewing material bag, cumin powder and lantern pepper, boiling, adding pig intestines in the fourth step, adding spicy pepper bag and 10 parts of salt, boiling with slow fire for 25min, stopping heating, keeping the water surface submerged, stewing material bag, spicy pepper bag, dried spicy pepper, shredded pepper, chili, scallion and shallot, Preparing the shredded ginger, the garlic slices and the bell pepper into the hot pot chicken mixed with the concentrated soup;
step six, after the hot pot chicken in the step five is cooled to the room temperature, bagging the hot pot chicken according to the weight of 500 g per bag, wherein the ratio of the food materials to the concentrated soup is 4: 1.
The hot pot chicken prepared by the method is spicy, heavy in halogen flavor, moderate in meat softness and yellow in color, heavy in traditional Chinese medicine flavor at the bottom of the hot pot soup, and the traditional Chinese medicine flavor in the hot pot chicken can be completely covered after the hot pot chicken is stewed by the stewing material bag, so that the hot pot chicken is suitable for heavy-flavor groups.
In the description of the invention, the term "part" refers to mass part, and the seasonings are mostly in an unprocessed original state, such as octagonal flowers, fructus amomi granules, netmeg balls and the like, when the weight is weighed according to the part, certain error can be allowed, and the error needs to be controlled within the maximum single weight of the corresponding seasonings.
The present invention is not limited to the above preferred embodiments, and any modifications, equivalent substitutions, improvements, etc. within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (5)
1. The preparation method of the chafing dish chicken is characterized by comprising the following steps:
step one, preparing a main material; cleaning 1000 portions of fresh Sanhuang chicken meat and 2000 portions of the chicken meat, chopping the chicken meat into 3-5cm square blocks, cleaning 500 portions of fresh pig large intestine, cutting the pig large intestine into 4-5cm long diamond-shaped section blocks, and respectively placing the sections into a drain basin;
step two, preparing seasonings; 25-40 parts of shredded scallion, 25-40 parts of shredded ginger, 25-40 parts of garlic slices, 5-15 parts of dried spicy pepper, 10-20 parts of hot pepper, 4-10 parts of bell pepper, 1 part of cumin powder, 100 parts of thick broad-bean sauce, 150 parts of anise, 0.5-1 part of rapeseed oil, 8-15 parts of light soy sauce, 15-30 parts of rock sugar, 30-35 parts of salt, 8-15 parts of oyster sauce, 15-30 parts of cooking wine and 18-25 parts of 52-56-degree white spirit; cleaning 2-5 parts of gardenia, 1-2 parts of bay leaves, 4-8 parts of meat flavor, 0.5-1 part of anise, 2-5 parts of cassia bark, 2-4 parts of tsaoko amomum fruits, 2-6 parts of netmeg, 2-4 parts of netmeg, 2-6 parts of galangal, 2-4 parts of angelica dahurica, 2-4 parts of astragalus membranaceus, 1-3 parts of netmeg and 1-3 parts of fragrant sand to prepare a stewing seasoning packet; cleaning 8-20 parts of fresh spicy hot and 2-5 parts of pepper to prepare spicy hot bags, cleaning 3-6 parts of codonopsis pilosula, 3-6 parts of angelica, 3-6 parts of medlar, 3-6 parts of Chinese date and 3-6 parts of longan to prepare boiled chicken bags;
step three, stewing the chicken; placing the chicken prepared in the first step into a stewing pot with cold water, taking one third of the chopped scallion, one third of the chopped ginger and one third of the chopped garlic in the second step respectively, pouring the cooking wine in the second step into the stewing pot, putting the chicken boiling seasoning bag and 15 parts of salt, removing blood foam on the water surface after the water is boiled, keeping the water surface submerged at least 1cm, stewing with slow fire for 18-25min, removing the chopped scallion, the chopped ginger, the chopped garlic and the chicken boiling seasoning bag, fishing out the chicken into a leaking basin, and obtaining the pot fire bottom soup in the stewing pot, wherein no water drops drop at the bottom of the leaking basin in 3min is in a draining available state;
step four, prefabricating the large pig intestines; adding clear water and the pig large intestine into a boiling pot, adding one third of the chopped scallion, one third of the chopped ginger and one third of the sliced garlic into the boiling pot in the second step, adding 10 parts of salt and the white spirit, boiling with strong fire for 5-8min after water is boiled, stopping heating, soaking for 15-20 min, and taking out;
step five, preparing the hot pot chicken; pouring the rapeseed oil into a wok, when heating to six heats, putting in the rock sugar and stirring, decocting with slow fire until the rock sugar turns brown and appears intensive small bubbles, pouring in chicken in step three and continuously stirring, frying with medium fire for 3-6min, putting in the dry spicy pepper, the hot pepper, the anise 0.5-1 parts and the rest of the shredded scallion, the shredded ginger and the garlic flakes, continuously stir-frying with medium fire for 2-3min, putting in the broad bean paste and continuously stir-frying for 3-5min, putting in the raw soy sauce and the oil consumption and continuously stir-frying after red oil appears in the wok, adding 250 parts of the chafing dish bottom soup by three times, preventing the seasoning paste from being burnt, stir-frying for 3-5min, adding the chafing dish bottom soup, keeping the soup level higher than the food material by at least 5cm, putting in the stewing material bag, the cumin powder and the lantern, boiling with strong fire, putting in the pork intestines and big sausage in four steps after water is boiled, putting the spicy hot bags and 6-10 parts of salt, stewing with soft fire for 25min, stopping heating, keeping the soup noodles just submerging all food materials, and finally fishing out the stewed materials bags, the spicy hot bags, the dried spicy hot, the hot peppers, the anises, the chopped scallion, the chopped ginger, the garlic slices and the bell peppers to obtain the hot pot chicken mixed with concentrated soup;
step six, after the hot pot chicken in the step five is cooled to the room temperature, bagging the hot pot chicken in a weight of 500 g per bag, wherein the ratio of the food materials to the concentrated soup is not less than 3:1, and respectively vacuumizing and sealing the bags.
2. The method for preparing chafing dish chicken according to claim 1, wherein the method comprises the following steps: the chicken in the step one is 1400-1600 parts, and the large intestine of the pig is 400-450 parts; the seasoning in the second step comprises: 30-35 parts of shredded scallion, 30-35 parts of shredded ginger, 30-35 parts of garlic slices, 8-10 parts of dried spicy pepper, 13-15 parts of hot pepper, 5-8 parts of bell pepper, 1 part of cumin powder, 125 parts of thick broad-bean sauce, 1 part of anise, 50-60 parts of rapeseed oil, 10-12 parts of light soy sauce, 20-25 parts of rock candy, 10-12 parts of oyster sauce, 20-25 parts of cooking wine and 20 parts of 52-56-degree white spirit; cleaning 3-4 parts of gardenia, 1-2 parts of bay leaves, 5-6 parts of meat flavor, 1 part of anise, 3-4 parts of cassia bark, 3 parts of tsaoko amomum fruit, 3-5 parts of netmeg, 3-5 parts of galangal, 3 parts of angelica dahurica, 3 parts of astragalus membranaceus, 2 parts of cardamom and 2 parts of spice sand, and preparing into a stewing seasoning packet; cleaning 10-15 parts of fresh spicy pepper and 3-4 parts of pepper to prepare spicy pepper bags, cleaning 4-5 parts of codonopsis pilosula, 4-5 parts of angelica, 4-5 parts of medlar, 4-5 parts of Chinese date and 4-5 parts of longan to prepare chicken cooking bags.
3. The method for preparing chafing dish chicken according to claim 2, wherein the method comprises the following steps: and (2) adding 20-30 parts of table salt into the chicken in the step one during cleaning, uniformly mixing, then turning over and washing for 1min, and washing with clear water until the water surface is free of blood stains.
4. The method for preparing chafing dish chicken according to claim 3, wherein the method comprises the following steps: adding 15-20 parts of salt into the pig large intestine during cleaning in the step one, uniformly mixing, then washing for 2min, flushing with clear water until the water surface is free of blood stains, pouring 8-10 parts of starch, uniformly kneading the pig large intestine for 2min, and flushing with clear water until the water is clear.
5. Chafing dish chicken, characterized in that it is made by the method of any one of the preceding claims 1 to 3.
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| CN105053936A (en) * | 2015-09-07 | 2015-11-18 | 济南舜昊生物科技有限公司 | Condiment for stewing hen |
| CN109645428A (en) * | 2019-01-31 | 2019-04-19 | 宁波开扬食品科技有限公司 | A kind of old hen hot pot bottom |
| CN112931792A (en) * | 2019-12-11 | 2021-06-11 | 贵州亮欢寨生物科技有限公司 | Sour soup chicken and processing method thereof |
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| CN105053936A (en) * | 2015-09-07 | 2015-11-18 | 济南舜昊生物科技有限公司 | Condiment for stewing hen |
| CN109645428A (en) * | 2019-01-31 | 2019-04-19 | 宁波开扬食品科技有限公司 | A kind of old hen hot pot bottom |
| CN112931792A (en) * | 2019-12-11 | 2021-06-11 | 贵州亮欢寨生物科技有限公司 | Sour soup chicken and processing method thereof |
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Application publication date: 20220531 |