CN1240613A

CN1240613A - Method for cooking roast chicken

Info

Publication number: CN1240613A
Application number: CN99113098A
Authority: CN
Inventors: 夏振国
Original assignee: Individual
Current assignee: Individual
Priority date: 1999-07-10
Filing date: 1999-07-10
Publication date: 2000-01-12
Anticipated expiration: 2019-07-10
Also published as: CN1108112C

Abstract

A method for cooking roast chicken includes selecting cock, preparing raw materials, shaping the cock, cooking with spice, flavouring and tonic materials, and roasting by spice, flavouring and tonic material. Its advantages are beautiful moulding, gay colour, soft and tender chicken, strong fragrance, unique taste, high protein content, low fat content, rich nutrients and health-care function.

Description

A kind of preparation method of roast chicken

The invention belongs to foods processing technique, particularly a kind of preparation method of roast chicken.

At present edible roast chicken, through select materials-slaughter-opening stripping-support chicken moulding-fried system-boiling-finished product, through exploding system technology, oily Wen Gaoda 150-160 ℃ makes that the surperficial muscle of chicken solidifies, hardening, loses nutrition and the nutrition taste of chicken before boiling.Adding the batching composition in cooking technology is spice, has only seasoning function, does not increase flavor and dietotherapy and augments usefulness.

The objective of the invention is to overcome above technical deficiency, a kind of fragrance strong fragrance is provided, tasty a kind of roast chicken preparation method.

Task of the present invention is, a kind of roast chicken preparation method, batching-raw material integer-boil burn-fire-cure and be finished product.To keep the natural delicate flavour of raw material cock, combine with effect in the batching of choosing according to the food nature and flavor.The spice of choosing goes raw meat to remove the smell of urine, as ginger, cloves, nutmeg, eight fragrant fennels, fennel, Chinese prickly ash, cassia bark, Chinese cassia tree, and all hot temperature of property, fragrant odour, tool perfume (or spice), suffering, sweet, peppery, bitter taste are pressed the smelling of fish or mutton, remove peculiar smell, are tarted up and local flavor, have invigorating the spleen, appetizing and effect such as anticorrosion.The flavoring root of Dahurain angelica, in one's early teens, Amomum cardamomum, galangal, gingko, fructus amomi, orange peel, remove raw meat, rise fragrant, carry aquatic foods, have the flavor of increasing seasoning function.Tonic material genseng, Radix Codonopsis, the sweet little hardship of genseng, temperature, gas perfume (or spice), bitter, Radix Codonopsis is sweet flat, and gas is special, and it is little sweet to distinguish the flavor of, and is the tonifying Qi main ingredient, main tonifying five zang organs, happy intelligence development.Cordyceps sinensis is sweet in flavor and warm in property, and fruit of Chinese wolfberry nature and flavor are sweet flat, and qi-restoratives decreases, beneficial vital essence, nourshing kidney, moistening lung, makes eye bright.Chinese yam property is sweet flat, spleen benefiting and strengthen kidney.Poria cocos is sweet light, flat, eliminating dampness and diuresis, beneficial lung and stomach, mental-tranquilization.The sweet temperature of pilose antler, fills blood at kidney-Yang invigorating, supports marrow, strengthening the bones and muscles, brain-tonifying blood circulation promoting.Cock property genus sun, supporing yang in the beneficial qi-restoratives temperature, spice, flavoring, tonic material and cock are boiled burning, the back of fire-cureing is edible, multiplication tonifying Qi, body-building function., boil burning, fire-cureing adds spice, flavoring tonic material synergy, make lipid oxidation in the chicken, hydrolysis, dehydration and decarboxylation, generate aromatic aldehyde, ketone, lactone compound, produce the brown stain material, improve and improve fragrance ingredient, have the good food characteristics of color tool

Specify the present invention below in conjunction with embodiment

A kind of preparation method's processing technology of roast chicken:

(1) select for use this locality to raise the cock that lives more than 1 kilogram in 1-3 age scattered;

(2) after manually slaughtering, put clean blood, plucking, with the light chicken with cutter opening in the middle of anus and the thigh root, internal organ are all taken out, it is disconnected with bone shears to stretch into chest with the long pruning cutter from mouth, then two thighs is interrupted, in the water cyclic washing thorax, and with pointing with the logical wash clean of anus, and two legs are intersected stretch in the thorax, right wing penetrates anti-volume to the back from Ji Zui, and left wing is directly counter to be compiled to back.

(3) batching is chosen Chinese medicine

Root of Dahurain angelica 4.5-5 (root), 1.5-2 (sheet) cumin 0.5-1

Cassia bark 3-5 Chinese cassia tree 3-3.5

Galangal 3-5 cloves 2-3

Nutmeg 3-3.5 is 3-3.5 in one's early teens

Amomum cardamomum 3-3.5 gingko 3-3.5

Orange peel 1-2.5 fructus amomi 1-2.5

Fennel 2.5-3.5 Chinese prickly ash 6.5-8.5

Chinese anise 6.5-10 spiceleaf 1-2.5

Ginger 35 salt 35-65

Genseng 1-2.5 Radix Codonopsis 1-3.5

Cordyceps sinensis 2 fruit of Chinese wolfberry 3.5-5

Chinese yam 2.5-3.5 Poria cocos 2.5-3

Pilose antler 1-2.5 packs tying

(4) raw material integer is soaked room temperature in the immersion of the cock more than 1 kilogram after the slaughtering water 10-12 hour, cleans, compiles whole:

(5) boil burning, put into pot with compiling whole chicken base, with salt, add packed batching, long-used soup, water, soup is boiled in big fire, and stewing boiling 1.5-2 hour takes the dish out of the pot:

(6) fire-cure, ripe chicken is emitted in the baking box, spill brown sugar, close chamber door, 90-100 ℃ of face fire temperature, 100-120 ℃ of fire in a stove before fuel is added temperature fire-cureed 10-15 minute, and the chicken crust is reddish yellow, is finished product.

The roast chicken of a kind of preparation method of roast chicken preparation, handsome in appearance, glow is bright-coloured, soft tender ripe mashed, the gas of meat aromatic strongly fragrant, the degree of saltiness suitable, unique flavor includes high protein, low fat, spleen benefiting and stimulating the appetite, and is nutritious, tonic.

Claims

1. the preparation method of a roast chicken, by following technology preparation:

(1) batching

Choose Chinese medicine root of Dahurain angelica 4.5-5 (root), 1.5-2 (sheet) cumin 0.5-1

Cassia bark 3-5 Chinese cassia tree 3-3.5

Galangal 3-5 cloves 2-3

Nutmeg 3-3.5 is 3-3.5 in one's early teens

Amomum cardamomum 3-3.5 gingko 3-3.5

Orange peel 1-2.5 fructus amomi 1-2.5

Fennel 2.5-3.5 Chinese prickly ash 6.5-8.5

Chinese anise 6.5-10 spiceleaf 1-2.5

Ginger 35 salt 35-65

Genseng 1-2.5 Radix Codonopsis 1-3.5

Cordyceps sinensis 2 fruit of Chinese wolfberry 3.5-5

Chinese yam 2.5-3.5 Poria cocos 2.5-30

Pilose antler 1-2.5 packs tying

(2) raw material integer

With the 1-3 age after slaughtering more than 1 kilogram cock immerse in the water room temperature and soaked 10-12 hour, clean, compile whole;

(3) boil burning

Put into pot with compiling whole chicken base, with salt, add packed batching, long-used soup, water, soup is boiled in big fire, and stewing boiling 1.5-2 hour takes the dish out of the pot:

(4) fire-cure

Ripe chicken is emitted in the baking box, spills brown sugar, close chamber door, 90-100 ℃ of face fire temperature, fire in a stove before fuel is added temperature was fire-cureed 10-15 minute for 100-120 ℃, and the chicken crust is reddish yellow, is finished product.