CN1406520A - Roast chichen and preparation thereof - Google Patents

Abstract

A roast chicken is prepared from meat chicken, edible salt solution, ginger, Chinese prickly ash, anise, cloves, cinammon bark, scallion, coating, filler, honey and sesame oil. Its advantages are good color, smell and taste, and easy storage.

Description

A kind of roast chichen and preparation method thereof

The present invention relates to a kind of chicken system food of China both urban and rural residents popular welcome.

Commercially available chicken system food has the cruel roast chicken of sour milk, Cold Grilled Chicken etc., though be a kind of instant food, its complex manufacturing technology is arranged, and cost an arm and a leg, the puzzlement of problem such as taste is average.

For solving the deficiency of above chicken system food, purpose of the present invention provide a kind of manufacture craft simple, cheap, delicious bright fragrant, tender and crisp good to eat, urge people's hydrostomia, make us hundred and eat a kind of roast chichen of not minding.

Contained raw material of roast chichen of the present invention and weight proportion are: 1 of fryer, saline solution 5-7.5 kilogram, ginger 10-15 gram, Chinese prickly ash 10-15 gram, anistree 15-22.5 gram, cloves 5-7.5 gram, cassia bark 10-15 gram, shallot 15-22.5 gram, coating (monosodium glutamate, sesame oil) 5-7.5 gram, filler (ginger splices, onion parts, mushroom) a little, each is an amount of for honey, sesame oil.

The making step of roast chichen of the present invention is:

(1) selects materials: select healthy anosis fresh and alive chicken, require individual size consistent.

(2) slaughter and shed: live chickens are slaughtered, are put clean blood, promptly go into soak in the hot water boiling hot, shed.Beginning to speak to take out whole internal organ under the abdomen rinses well.

(3) shaping: with complete clean thorax light chicken, cut claw, take out crop, remove neck, two wings are inverted to 8 fonts.

(4) pickle: the light chicken after the shaping is put into the cylinder that salts down pickled 40-60 minute.Pickling liquid preparation: in saline solution, put into ginger.In addition, with Chinese prickly ash, anise, cloves, cassia bark, wrap with double gauze, put into saline solution and boil, and then put into shallot, the placement cooling is stand-by.

(5) abdominal cavity is coated with and puts coating: with the excellent tool of band round end, choose the abdominal cavity inwall that coating is coated in chicken.

(6) fill out in the abdomen and put filler: insert filler in every chicken abdominal cavity, then with draw point seam abdomen under shed.

(7) soak boiling hot cladding: chicken is soaked boiling hot by the honey solution of only putting into 100 ℃, taken out then, hang up to dry and wait to bake.

(8) baking: chicken is put into baking oven, under 180 ℃ of conditions roasting 40 minutes, then thermoregulator be transferred to 240 ℃ roasting 30 minutes, take out, brush sesame oil and be finished product.

Eating method: when edible, chicken is cut into packaged dish, intersperses a caraway, get final product.

Advantage of the present invention: manufacture craft of the present invention is simple, raw material sources are extensive, orange, delicious bright perfume of color and luster, unique flavor, tender and crisp good to eat, urge stream of people's birth, be easy to preserve advantage such as edible and easy to carry.The good merchantable brand that is reversal present, goes with wine, goes with rice or bread.

The embodiment of roast chichen of the present invention:

Get: 1 of fryer, 5 kilograms of saline solutions, ginger 10 grams, Chinese prickly ash 10 grams, anistree 15 grams, cloves 5 grams, cassia bark 10 grams, shallot 15 grams, coating (monosodium glutamate, sesame oil) 5 grams, filler (ginger splices, onion parts, mushroom) a little, each is an amount of for honey, sesame oil.

(1) selects materials: select healthy anosis fresh and alive chicken, require individual size consistent.

(2) slaughter and shed: clean blood is slaughtered, put to live chickens, promptly go into soak in the hot water boiling hot, shed.Beginning to speak to take out whole internal organ under the abdomen rinses well.

(3) shaping: with full thorax light chicken, cut claw, take out crop, remove neck, two wings are inverted to 8 fonts.

(4) pickle: the light chicken after the shaping is put into the cylinder that salts down pickled 40-60 minute.Pickling liquid preparation: in saline solution, put into ginger.In addition, with Chinese prickly ash, anise, cloves, cassia bark, wrap with double gauze, put into saline solution and boil, and then put into shallot, the placement cooling is stand-by.

(5) abdominal cavity is coated with and puts coating: with the excellent tool of band round end, choose the abdominal cavity inwall that coating is coated in chicken.

(6) fill out in the abdomen and put filler: insert filler in every chicken abdominal cavity, then with draw point seam abdomen under shed.

(7) soak boiling hot cladding: chicken is soaked boiling hot by the honey solution of only putting into 100 ℃, taken out then, hang up to dry and wait to bake.

(8) baking: chicken is put into baking oven, under 180 ℃ of conditions, baked 40 minutes, then thermoregulator is transferred to 240 ℃ and baked 30 minutes, take out, brush sesame oil and be finished product.

Claims (2)

1, a kind of roast chichen, it is characterized in that being that contained raw material of this roast chicken and weight proportion are: 1 of fryer, saline solution 5-7.5 kilogram, ginger 10-15 gram, Chinese prickly ash 10-15 gram, anistree 15-22.5 gram, cloves 5-7.5 gram, cassia bark 10-15 gram, shallot 15-22.5 gram, coating (monosodium glutamate, sesame oil) 5-7.5 gram, filler (ginger splices, onion parts, mushroom) a little, honey, each is an amount of for sesame oil.

2, by the preparation method of the described roast chichen of claim 1, the steps include:

(1) selects materials: select healthy anosis fresh and alive chicken, require individual size consistent.

(2) slaughter and shed: live chickens are slaughtered, are put clean blood, promptly go into soak in the hot water boiling hot, shed.Beginning to speak to take out whole internal organ under the abdomen rinses well.

(3) shaping: with complete clean thorax light chicken, cut claw, take out crop, remove neck, two wings are inverted to 8 fonts.

(4) pickle: the light chicken after the shaping is put into the cylinder that salts down pickled 40-60 minute.Pickling liquid preparation: in saline solution, put into ginger.In addition, with Chinese prickly ash, anise, cloves, cassia bark, wrap with double gauze, put into saline solution and boil, and then put into shallot, the placement cooling is stand-by.

(5) abdominal cavity is coated with and puts coating: with the excellent tool of band round end, choose the abdominal cavity inwall that coating is coated in chicken.

(6) fill out in the abdomen and put filler: insert filler in every chicken abdominal cavity, then with draw point seam abdomen under shed.

(7) soak boiling hot cladding: chicken is soaked boiling hot by the honey solution of only putting into 100 ℃, taken out then, hang up to dry and wait to bake.

(8) baking: chicken is put into baking oven, under 180 ℃ of conditions, baked 40 minutes, then thermoregulator is transferred to 240 ℃ and baked 30 minutes, take out, brush sesame oil and be finished product.