CN1256896C - Production method of wine-soaked chicken - Google Patents
Production method of wine-soaked chicken Download PDFInfo
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- CN1256896C CN1256896C CNB031125581A CN03112558A CN1256896C CN 1256896 C CN1256896 C CN 1256896C CN B031125581 A CNB031125581 A CN B031125581A CN 03112558 A CN03112558 A CN 03112558A CN 1256896 C CN1256896 C CN 1256896C
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Abstract
The present invention relates to a production method of aged wine-soaked chicken, which comprises: soaking a cleaned chicken in prepared liquor composed of aged wine and flavoring raw materials; then, thoroughly boiling the soaked chicken in material boiling liquor composed of aged wine and flavoring raw materials, and continuously soaking for some time; successively, baking the chicken at low temperature; finally, frying the chicken. The present invention concentrates the advantages of the traditional technologies of frying and roasting chickens, combines roast and frying, uses the flavoring raw materials composed of aged wine, natural spices and Chinese herbal medicines to regulate the nature and the nutrition of chickens, bakes chickens at low temperature, ensures fresh, tender and flavored chicken, and makes the product have the advantages of golden yellow luster, fine bouquet, fresh and crisp meat quality, delicious taste, palatability and medicinal efficiency of tonic, blood nourishing, spleen strengthening, etc.
Description
Technical field
The invention belongs to the preparation method of ripe chicken.
Background technology
Traditional ripe chicken is to adopt fried or method such as boil processes, its technology is often too dull and unilateral, flavouring in manufacturing process, the toning product unsatisfactory, special high temperature is directly fried, roasting to chicken, not only can cause chicken nutrition rotten, and can produce the chemical element of all nitre and so on, be unfavorable for health of human body.In addition, traditional roasting, fried chicken claims that all the herbal cuisine function is arranged, yet it is more rare really to have a product of nourishing, health care.
Summary of the invention
Technical problem to be solved by this invention provides a kind of preparation method of chicken cooled in wine, and chicken is carried out seasoning, under the prerequisite of guaranteeing the chicken deliciousness, does not damage chicken nutrition, and has health care.
The preparation method of a kind of chicken cooled in wine of the present invention, it is characterized in that comprising clean chicken is soaked in the modulating liquid of being made up of wine and seasoning raw material, boil in the feed liquid to well-done boiling of forming by wine and seasoning raw material then, soak a period of time again, low-temperature bake carries out fried at last more then.
The present invention is by the modulating liquid be made up of wine and seasoning raw material and boil feed liquid chicken is carried out seasoning, adopts low-temperature bake, guarantees the nutrition, fresh and tender tasty of chicken, adopts roasting, the fried preparation method that combines, and has kept the advantage of traditional fried chicken and roast chicken.
Described modulating liquid is to be primary raw material with wine, is equipped with natural perfume material, Chinese medicine, flavouring, the known in principle flavoring that is used for roast chicken or fried chicken all can, the invention provides a kind of preferred batching, to guarantee the taste and the health-care efficacy of product.The prescription of preferred modulating liquid is: wine 2～4kg, aniseed 0.25～0.5kg, Chinese prickly ash 0.15～0.3kg, white pepper 0.15～0.3kg, hay 0.15～0.3kg, the banksia rose 0.25～0.5kg, the Radix Astragali 0.15～0.3kg, fennel seeds 0.15～0.3kg, fragrant race 0.15～0.3kg, cassia bark 0.15～0.3kg, the root of Dahurain angelica 0.15～0.3kg, fructus amomi 0.2～0.3kg, cardamom 0.15～0.3kg, tsaoko 0.2～0.3kg, nutmeg 0.15～0.3kg, kaempferia galamga 0.15～0.3kg, spiceleaf 0.15～o.3kg, cloves 0.15～0.3kg, galingal 0.3～0.5kg, water 50～60kg; Modulating liquid in this amount ranges can soak clean chicken 50～60kg.
Boiling feed liquid equally also is to be primary raw material with wine, be equipped with natural perfume material, Chinese medicine, flavouring, the known in principle flavoring that is used for roast chicken or fried chicken all can, the invention provides a kind of preferred batching and be: wine 1～2kg, white sugar 0.15～0.3kg, ginger 0.4～0.6kg, mushroom 0.2～0.4kg, Radix Codonopsis 0.1～0.2kg, anise 0.15～0.3kg, Chinese cassia tree 0.1～o.2kg, Radix Angelicae Sinensis 0.1～0.3kg, the banksia rose 0.2～0.3kg, fructus amomi 0.15～0.25kg, Poria cocos 0.1～0.2kg, cloves 0.1～0.2kg, water 25～30kg.Boiling feed liquid and can boil 20 chickens in this amount ranges.The chicken that to soak in boiling feed liquid is boiled to well-done, and flame-out the immersion again about 3 hours makes flavor go into chicken.
Wine of the present invention also claims yellow rice wine, and commercially available various wine all can be used, and the present invention preferably adopts shaoxing wine.
Described low-temperature bake temperature is 100～120 ℃, toasts 20～30 minutes.
It is clear that chicken appearance after the baking is coated with egg, with fried golden yellow appears to chicken and till.
Advantage of the present invention:
The present invention has concentrated the advantage of traditional fried, roast chicken technology, roasting, fried combining, adjust chicken essence and chicken nutrition with the seasoning raw material that contains wine, natural perfume material, Chinese herbal medicine composition, with low-temperature bake, guarantee that chicken is fresh and tender tasty, make that this product color is golden yellow, aroma is assailed the nostrils, meat is fresh and crisp, tasty, and have nourishing, nourish blood, medicinal efficacy such as invigorating the spleen.
The specific embodiment
Embodiment 1:
(1) chicken slaughtered, cleaned;
(2) modulating liquid prescription: shaoxing wine 2kg, aniseed 0.25kg, Chinese prickly ash 0.15kg, white pepper 0.15kg, hay 0.15kg, banksia rose 0.25kg, Radix Astragali 0.15kg, fennel seeds 0.15kg, fragrant race 0.15kg, cassia bark 0.15kg, root of Dahurain angelica 0.15kg, fructus amomi 0.2kg, cardamom 0.15kg, tsaoko 0.2kg, nutmeg 0.15kg, kaempferia galamga 0.15kg, spiceleaf 0.15kg, cloves 0.15kg, galingal 0.3kg add water 50kg; In this modulating liquid, soak clean chicken 50kg, soaked 4 hours.
(3) boil the feed liquid prescription: wine 1kg, white sugar 0.15kg, ginger 0.4kg, mushroom 0.2kg, Radix Codonopsis 0.1kg, anise 0.15kg, Chinese cassia tree 0.1kg, Radix Angelicae Sinensis 0.1kg, banksia rose 0.2kg, fructus amomi 0.15kg, Poria cocos 0.1kg, cloves 0.1kg, add water 25kg, boil and rise back 10 minutes, the clean chicken 20 of putting into after the immersion was boiled 30～40 minutes again, well-done to chicken, the flame-out immersion 3 hours makes flavor go into chicken, leaches whole chicken then and puts in the baking oven 100 ℃ of oven dry of low temperature 20～25 minutes.
(4) it is clear to brush egg in the chicken appearance, puts into 200～230 ℃ of peanut oil cauldrons, friedly occurs golden yellowly to chicken, can take out.
Embodiment 2:
(1) chicken slaughtered, cleaned;
(2) modulating liquid prescription: shaoxing wine 3kg, aniseed 0.35kg, Chinese prickly ash 0.2kg, white pepper 0.25kg, hay 0.2kg, banksia rose 0.4kg, Radix Astragali 0.2kg, fennel seeds 0.2kg, fragrant race 0.25kg, cassia bark 0.2kg, root of Dahurain angelica 0.25kg, fructus amomi 0.25kg, cardamom 0.23kg, tsaoko 0.25kg, nutmeg 0.25kg, kaempferia galamga 0.2kg, spiceleaf 0.2kg, cloves 0.2kg, galingal 0.4kg add water 50kg; In this modulating liquid, soak clean chicken 50kg, soaked 4 hours.
(3) boil the feed liquid prescription: wine 2kg, white sugar 0.2kg, ginger 0.5kg, mushroom 0.3kg, Radix Codonopsis 0.1kg, anise 0.25kg, Chinese cassia tree 0.15kg, Radix Angelicae Sinensis 0.2kg, banksia rose 0.25kg, fructus amomi 0.2kg, Poria cocos 0.15kg, cloves 0.1kg, add water 25kg, boil and rise back 10 minutes, 20 of the clean chickens of putting into after the immersion were boiled 30～40 minutes again, well-done to chicken, the flame-out immersion 3 hours makes flavor go into chicken, leaches whole chicken then and puts in the baking oven 110 ℃ of oven dry of low temperature 20～25 minutes.
(4) it is clear to brush egg in the chicken appearance, puts into 200～230 ℃ of peanut oil cauldrons, friedly occurs golden yellowly to chicken, can take out.
Embodiment 3:
(1) chicken slaughtered, cleaned;
(2) modulating liquid prescription: shaoxing wine 4kg, aniseed 0.5kg, Chinese prickly ash 0.3kg, white pepper 0.3kg, hay 0.3kg, banksia rose 0.5kg, Radix Astragali 0.3kg, fennel seeds 0.3kg, fragrant race 0.3kg, cassia bark 0.3kg, root of Dahurain angelica 0.3kg, fructus amomi 0.3kg, cardamom 0.3kg, tsaoko 0.3kg, nutmeg 0.3kg, kaempferia galamga 0.3kg, spiceleaf 0.3kg, cloves 0.3kg, galingal 0.5kg add water 60kg; In this modulating liquid, soak clean chicken 60kg, soaked 4 hours.
(3) boil the feed liquid prescription: wine 2kg, white sugar 0.3kg, ginger 0.6kg, mushroom 0.4kg, Radix Codonopsis 0.2kg, anise 0.3kg, Chinese cassia tree 0.2kg, Radix Angelicae Sinensis 0.3kg, banksia rose 0.3kg, fructus amomi 0.25kg, Poria cocos 0.2kg, cloves 0.2kg, add water 30kg, boil and rise back 10 minutes, 20 of the clean chickens of putting into after the immersion were boiled 30～40 minutes again, well-done to chicken, the flame-out immersion 3 hours makes flavor go into chicken, leaches whole chicken then and puts in the baking oven 120 ℃ of oven dry of low temperature 20～25 minutes.
(4) it is clear to brush egg in the chicken appearance, puts into 200～230 ℃ of peanut oil cauldrons, friedly occurs golden yellowly to chicken, can take out.
Claims (3)
1, a kind of preparation method of chicken cooled in wine is characterized in that comprising clean chicken is soaked in modulating liquid, boils in boiling feed liquid to well-done then, soak a period of time again, then 100～120 ℃ of down bakings, carry out again at last fried,
Described modulating liquid is: wine 2～4kg, aniseed 0.25～0.5kg, Chinese prickly ash 0.15～0.3kg, white pepper 0.15～0.3kg, hay 0.15～0.3kg, the banksia rose 0.25～0.5kg, the Radix Astragali 0.15～0.3kg, fennel seeds 0.15～0.3kg, fragrant race 0.15～0.3kg, cassia bark 0.15～0.3kg, the root of Dahurain angelica 0.15～0.3kg, fructus amomi 0.2～0.3kg, cardamom 0.15～0.3kg, tsaoko 0.2～0.3kg, nutmeg 0.15～0.3kg, kaempferia galamga 0.15～0.3kg, spiceleaf 0.15～0.3kg, cloves 0.15～0.3kg, galingal 0.3～0.5kg and water 50～60kg;
The described feed liquid of boiling is: wine 1～2kg, white sugar 0.15～0.3kg, ginger 0.4～0.6kg, mushroom 0.2～0.4kg, Radix Codonopsis 0.1～0.2kg, anise 0.15～0.3kg, Chinese cassia tree 0.1～0.2kg, Radix Angelicae Sinensis 0.1～0.3kg, the banksia rose 0.2～0.3kg, fructus amomi 0.15～0.25kg, Poria cocos 0.1～0.2kg, cloves 0.1～0.2kg and water 25～30kg.
2, preparation method according to claim 1 is characterized in that described stoving time is 20～25 minutes.
3, preparation method according to claim 1, it is clear that the chicken appearance after it is characterized in that toasting is coated with egg, with 200～230 ℃ fried golden yellow appears to chicken and till.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031125581A CN1256896C (en) | 2003-06-13 | 2003-06-13 | Production method of wine-soaked chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031125581A CN1256896C (en) | 2003-06-13 | 2003-06-13 | Production method of wine-soaked chicken |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1565256A CN1565256A (en) | 2005-01-19 |
| CN1256896C true CN1256896C (en) | 2006-05-24 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031125581A Expired - Fee Related CN1256896C (en) | 2003-06-13 | 2003-06-13 | Production method of wine-soaked chicken |
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| CN (1) | CN1256896C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912120B (en) * | 2010-08-10 | 2012-07-25 | 重庆渝龙牧业发展有限公司 | Processing method of savoury degreased chicken food |
| CN102960765B (en) * | 2012-12-31 | 2013-08-07 | 新丰县富和贵绿色食品经营部 | Processing method of sechium edule scented chicken |
| CN106135920A (en) * | 2015-04-01 | 2016-11-23 | 尹连花 | A kind of manufacture method of chicken cooled in wine |
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2003
- 2003-06-13 CN CNB031125581A patent/CN1256896C/en not_active Expired - Fee Related
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| Publication number | Publication date |
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| CN1565256A (en) | 2005-01-19 |
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Granted publication date: 20060524 |