CN1250622A

CN1250622A - Method for preparing very hot chafting dish of chicken

Info

Publication number: CN1250622A
Application number: CN99121102A
Authority: CN
Inventors: 张永春
Original assignee: Individual
Current assignee: Individual
Priority date: 1999-09-23
Filing date: 1999-09-23
Publication date: 2000-04-19

Abstract

This invention relates to a prepn. method for unique style food, i. e. a making process of numb-pungent chafing dish chicken. The said process uses a chicken of about 35-45 days of age killed and stripped off feather as raw material compounded with auxiliary materials of numb pepper, chilli, thick broad-bean sauce, table salt, white sugar, nutmeg, dahurian angelica root and Chinese mugwort through salting, frying in oil, stewing and smouldering, etc., and finally it may be directly eaten or sold as commodity after it is packaged with addition of soup material.

Description

The preparation method of very hot chafting dish of chicken

The present invention relates to a kind of preparation method of new-type ticbit.

Along with social development, people are also more and more higher to the standard of life, remove beyond the nutritive value for food especially, require more and more higher to its taste, yet along with the development of society, people work is all being accelerated with the rhythm of life, and the food of GOOD TASTE and family's dining table be simple and easy fast to become a pair of contradiction, people have made many effort for the environment of pursuing family, the quality in restaurant, but can make the high delicious dish of matter in the restaurant bring up to family's dining table simply great difficulty are arranged.Remove beyond necessary seasoning matter, the processing conditions, special processing handicraft also will be arranged.Thereby, can realize that the instant food of this condition is actually rare really.

The object of the present invention is to provide a kind of preparation method of new-type ticbit very hot chafting dish of chicken, it not only can directly become a kind of delicious dish in the restaurant, and can transfer to easily on family's dining table, and obtains same taste in the restaurant.

Concrete scheme of the present invention is that chicken, killed or stripped feather off is made the base stock of directly going into chafing dish by special seasoning matter prescription and processing method, will sample and finish among all concentrating on preliminary working.The finished chicken of making like this (or chicken nugget) adds in the corresponding material soup can form delicious food one, can add during food and rinse green vegetables, bean product, fish and other corresponding meat (except the mutton) or its accessory.Thereby no matter at the restaurant in edible (using former soup) or on family's dining table, use, all can obtain identical effect, in particular for the dish that has increased by one unique flavor on family's dining table.Concrete preparation method is divided following a few procedure:

(1) by following weight ratio preparation raw material:

Choose 35-45 days chicken, killed or stripped feather off 1000 grams, be equipped with numb green pepper 10-20 gram, capsicum 15-30 gram, thick broad-bean sauce 40-60 gram, sugar 8-15 gram, salt 20-30 gram, meat button 5-15 gram, root of Dahurain angelica 3-5 gram, three Chinese mugwort 3-5 grams, apple 10-15 gram, monosodium glutamate 4-10 gram, edible oil (fried system consumption), green onion silk, each 15-20 gram of bruised ginger;

(2) add after with clear water above salt, white sugar, monosodium glutamate modulation dissolving join the green onion silk, bruised ginger is made preserved materials, the raw material chicken, killed or stripped feather off is smeared or stirs pickle 2 hours;

(3) the raw material chicken that will pickle is put into the fried system of edible oil medium well, treats that crust is coke yellow and gets final product;

(4) be made into soup stock with adding clear water in all the other seasoning matter and the residual liquid of cure, the fried medium well chicken that makes is put among the soup stock, add water to the flooding system of stewing that is as the criterion;

(5) chicken that will stew is pulled out, can directly allocate in the former soup of fire pot ediblely, also the chicken of stewing can be added and join soup stock inner wrapping final vacuum packing and make commodity.

According to concrete needs chicken, killed or stripped feather off is divided into a cun piece, after putting into cure again and pickling 2 hours, with the fried medium well of making, puts into the soup stock of preparation again and stewed 8-15 minute, be i.e. edible or the sale of packing back.After also the chicken, killed or stripped feather off whole piece can being pickled 2 hours, system is gone in the oil cauldron fried all sallow to crust, and stewed 1.5-2 hour in slow fire the back that takes the dish out of the pot, and is stewing again after 40-70 minute, can go in the chafing dish ediblely after pulling out, or vacuum packet is dressed up finished product and sold.

In order to make the commodity after selling to family's dining table, produce identical taste effect.The soup stock that in packaging bag, has also possessed inner wrapping.The preparation method of soup stock has two kinds, and a kind of is to produce after utilizing the former soup of stewed chicken directly to concentrate, and small package bag is made the soup stock bag again.Have is that the following technology of special employing is made again:

(1) with numb green pepper 6-8 gram, capsicum 8-12 gram, thick broad-bean sauce 20-30 gram mixes with the system of stirring fry in oil;

(2) frying is good seasoning matter adds salt 10-15 gram, white sugar 5-6 gram, and monosodium glutamate 2-3 restrains mixing;

(3) above mixing back seasoning matter is gone into the vacuum inner wrapping.

Inner wrapping soup stock and the commercial chicken that makes enclosed together can be become very hot chafting dish of chicken and sell in the big packaging bag.Such commodity take home boiled in the inner wrapping soup stock adding clear water, and it is edible to put into chicken nugget, reaches identical at the restaurant taste effect.

Providing specific embodiment below further specifies and the objective of the invention is how to realize:

Embodiment 1:

1000 gram chicken, killed or stripped feather offs are divided into a cun piece, with the spiced salt 20 grams, sugar 8 grams, put into the green onion silk after monosodium glutamate 4 grams are dissolved in water, each 15 gram of bruised ginger salt very little piece chicken 2 hours down then, take out then and put into that oil cauldron is fried to be pulled out after sallow to crust behind the control water.Again cure is allocated into thick broad-bean sauce 40 gram, numb green pepper 10 grams, capsicum 15 grams, meat button 5 grams, the root of Dahurain angelica 3 grams, three Chinese mugworts, 3 grams will explode good chicken nugget and put into to add water to stew till flooding and can pull out edible after 8-15 minute or packing behind apple 10 grams.The very hot chafting dish of chicken taste that this embodiment processes is light, is suitable for old man and child.

Embodiment 2:

1000 gram chicken, killed or stripped feather offs are resolved into a cun piece, with salt 25 grams, sugar 10 grams, monosodium glutamate 7 gram waters dissolving back adds green onion silks, each 17 gram of bruised ginger, again the raw material chicken nugget is gone into to pickle 2 hours after, pull out after exploding into the coke yellow medium well, again cure is allocated into numb green pepper 16 grams, capsicum 20 grams, thick broad-bean sauce 50 grams, meat button 10 grams, the root of Dahurain angelica 5 grams, three Chinese mugworts, 5 grams, apple 13 grams, add water and be made into soup stock, the fried chicken nugget system that makes is gone into to stew to pull out after 10-15 minute be edible or packing.The podjarka chicken taste that this processes is come out is laid particular stress on, and it is edible that numb, peppery, fragrant aquatic foods are suitable for the adult.

Embodiment 3:

Get 1000 gram one of chicken, killed or stripped feather off (also may be partitioned into two halves), with salt 30 grams, sugar 15 grams, monosodium glutamate 10 grams, add each 20 gram of green onion silk, bruised ginger and be made into cure, take out after 2 hours, put into the fried system of oil cauldron behind the control water being coated with inside and outside the whole piece chicken in the pan feeding that salts down again after full, take out when treating the whole coke yellow of crust, then cure is added numb green pepper 20 grams, capsicum 30 grams, thick broad-bean sauce 60 grams, meat button 15 grams, the root of Dahurain angelica 6 grams, three Chinese mugworts, 6 grams are behind apple 15 grams, after adding water the whole piece chicken being gone into to stew 1.5-2 hour, it is that sell edible or packing back that stewing again system was pulled out after 40-70 minute.

The prescription of inner wrapping soup stock is basic identical, and amount greatly then taste is heavy, and it is light to measure little then taste, can prepare various taste soup stocks according to different taste and sell at random.The podjarka chicken of going home promptly to can be made into adds and joins various vegetables and fish, meat and rinse to eat and have very special taste.

No matter the podjarka chicken of making according to above technology is edible at the restaurant, adds still that packing is laggard goes into super market, goes up each tame dining table again, and all the mannerism with the spicy giving off a strong fragrance of uniqueness is subjected to each stratum deeply, comprises liking of women and children and old man.And nutritious batching is extensive, makes the family dining table increase the program dish that extremely is had good taste, thereby its prospect will be very gratifying, is worth of widely use.

Claims

1, the preparation method of very hot chafting dish of chicken is characterized in that adopting following technology to make:

(1) by following weight ratio preparation base-material

Chicken, killed or stripped feather off (35-45 days) 1000 grams, numb green pepper 10-20 gram, capsicum 15-30 gram, thick broad-bean sauce 40-60 gram, sugared 8-15 gram, salt 20-30 gram, meat button 5-15 gram, root of Dahurain angelica 3-5 gram, three Chinese mugwort 3-5 grams, apple 10-15 gram, monosodium glutamate 4-10 gram, edible oil (with fried system consumption), green onion silk, each 15-20 gram of bruised ginger

(2) with clear water with salt, monosodium glutamate, sugar add water transfer open into the green onion silk, bruised ginger is mixed with cure, the raw material chicken, killed or stripped feather off is put into wherein pickles 2 hours,

(3) chicken that will pickle is put into the fried system of edible oil, treats to pull out when crust is yellow, and this moment, chicken was medium well,

(4) all the other seasoning matter and cure converged be made into soup stock, the fried medium well chicken that makes is put into, add water to fried system chicken and flood the system of stewing that is as the criterion,

(5) with the chicken that processes, can be directly into former soup of fire pot, also can add and make commodity after joining the soup stock inner wrapping.

2, according to the said preparation method of claim 1, it is characterized in that said chicken, killed or stripped feather off is divided into a cun piece, after putting into cure again and pickling 2 hours,, put into batching soup more stewed 8-15 minute, i.e. edible or packing with the fried medium well of making.

3, according to the said preparation method of claim 1, it is characterized in that the chicken, killed or stripped feather off whole piece is pickled after, system goes into friedly in the oil to be yellow to whole crusts, the back slow fire in soup stock that takes the dish out of the pot was stewed 1.5-2 hour, and is stewing again after 40-70 minute, pulls out can pack or directly edible.

4, according to the said preparation method of claim 1, it is characterized in that adding and join soup stock with vacuum packaging, be to produce after concentrating with former soup, be processed into the soup stock small package bag.

5,, it is characterized in that joining soup stock and can obtaining by following prescription and technology with vacuum-packed adding according to the said preparation method of claim 1:

(1) numb green pepper 5-8 gram, capsicum 8-12 gram, thick broad-bean sauce 20-30 gram mixes with the system of stirring fry in oil,

(2) frying is good seasoning matter adds sugared 5-6 gram, salt 10-15 gram, and monosodium glutamate 2-3 restrains mixing,

(3) add the vacuum parcel and dress up the soup stock bag.