CN1582765A - Flavor fried chicken and its cooking method - Google Patents

Flavor fried chicken and its cooking method Download PDF

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Publication number
CN1582765A
CN1582765A CNA2004100206890A CN200410020689A CN1582765A CN 1582765 A CN1582765 A CN 1582765A CN A2004100206890 A CNA2004100206890 A CN A2004100206890A CN 200410020689 A CN200410020689 A CN 200410020689A CN 1582765 A CN1582765 A CN 1582765A
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chicken
kilograms
kilogram
fried
oil
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CNA2004100206890A
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Chinese (zh)
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CN1251614C (en
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王玉璈
王皓
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Individual
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Abstract

A fried chicken with particular taste is prepared from chicken leg, soy, yellow wine, spice, gourmet powder, sesame oil, ginger, scallion, garlic clove, salt, starch, egg, oil, etc through preprocessing, mixing, stirring, preserving and coating paste.

Description

Fragrant fried chicken of local flavor and preparation method thereof
Technical field
The present invention relates to a kind of preparation method of fried chicken based food, particularly relate to fragrant fried chicken of a kind of local flavour food-local flavor and preparation method thereof, it is improvement to the preparation method of existing fried chicken based food, especially to having replenishing of fried chicken based food kind now, belong to the meat-based product process technology, be suitable for manufacturing the diet service trade employing of fried chicken based food.
Background technology
Chicken is one of the most familiar poultry of people, and therefore, China is among the people, and to eat the method for chicken also a lot, for example stew chicken, yellow braised chicken, braised chicken and smoked chicken etc. in clear soup.In recent years, popular in the world fried chicken type fast food has also entered domestic along with deepening continuously of reform and opening-up, more famous kind American fried chickens such as " KFCs " arranged.Yet, above-mentioned cuisines can only be enjoyed at particular place, average family does not possess the condition of making similar Kentucky fried chicken piece of cooking, people also can't find the flavouring material formula of similar Kentucky fried chicken piece, if will eat authentic fried chicken type fast food, can only spend high price to buy, increase consumer's financial burden to its monopolized store.And the fried chicken that the pedlar peddles on the market is whole chicken wings, chicken leg to be stained with to wrap up in to cross behind the starch by simple condiment salt system again be fried into, and both has been careless about the cutter worker, and mouthfeel is also poor, is not that to send out a bavin be exactly mashed, because of not yet done phenomenon in the excessive also Chang Youqi of chicken nugget.In order to allow people can be able to eat delicious and cheap fried chicken food, the Chinese invention patent application has provided a kind of " process for producing fried chicken " for No. 00100139.6, this technology relates to the preparation method of the American fried chicken in west, mainly select batching chicken leg, Salted chicken powder for use, wrap up in chicken powder, filtered water, whole chicken salt, edible oil, adopt the strict grasp standard of batching, timeliness and temperature when strict control preparation and fried chicken are to guarantee its total quality and eating effect.The Chinese invention patent application has also provided a kind of " herbal cuisine fried chicken and manufacture craft " for No. 00111156.6, the raw material composition of this technology has live chickens, spices, secondary material and Chinese herbal medicine, spices has Chinese prickly ash, anise, fennel seeds, nutmeg, Amomum globosum loureiro, matrimony vine etc., secondary material have ginger, green onion, monosodium glutamate, salt etc., Chinese herbal medicine have the root of Dahurain angelica, Chinese cassia tree, dried orange peel, three how, osmanthus bar, genseng, Poria cocos, the fleece-flower root, Radix Glycyrrhizae etc.The Chinese invention patent application has then provided " a kind of fried chicken and preparation method thereof " No. 99106123.3, it is a major ingredient with chicken leg, chicken wings, the chicken breast of fryer mainly, grass button, Sha Ren, cloves, Chinese cassia tree, aniseed, capsicum, fennel seeds, tsaoko, flesh fruit, kaempferia galamga, beans button, hot sprout, incense wood, the root of Dahurain angelica, spiceleaf, condensed milk, Chinese prickly ash, cool ginger, cooking wine, salt, monosodium glutamate, fresh ginger, green onion are secondary material, process through cleaning, cutting, immersion, cleaning again, disinfection by ultraviolet light, packing etc.The fried chicken kind that technique scheme provides has increased the selection when people buy fried chicken, the fried chicken that its quality and mouthfeel pedlar on the market peddles increases, but when pickling chicken nugget, to add multiple Chinese herbal medicine, certainly will improve the fried chicken cost, simultaneously concerning the teenager who likes eating fried chicken, neither need this nourishing, it is grown up healthy and sound also certain infringement.
Summary of the invention
The objective of the invention is to overcome the above-mentioned deficiency of prior art, by the manufacture craft of existing fried chicken is improved, provided a kind of technological specification, easy operating, guarantee product quality and be suitable for fragrant fried chicken of local flavor of suitability for industrialized production and preparation method thereof.This method processing and fabricating goes out the taste that the fragrant fried chicken of local flavor combines Chinese and Western condiment, more existing fried chicken taste is purer, mouthfeel delicacy more both can be fried clearly, also can hang to stick with paste to explode, it is all good to explode the chicken nugget profile and the color and luster that, not only product quality has had more obvious raising, and is equipped with mayonnaise or tomato ketchup on the feed the time, and taste is better, the local flavor that has compiled Chinese and western fried chicken, can subrogate country outside similar fried chicken food.
The technical scheme that the present invention provides is: the prescription of making the fragrant fried chicken of 50 kilograms of local flavors is:
50 kilograms of chicken leg meats,
1~3 kilogram in soy sauce, 1~2.5 kilogram of Shaoxing rice wine, 0.25~0.4 kilogram of spices,
0.75~1.75 kilogram of monosodium glutamate, 1~2 kilogram of ginger, 1~2 kilogram of green onion,
1~2 kilogram of 2.5~4 kilograms of garlic of sesame oil, 1~2 kilogram of salt,
10~17.5 kilograms of starch, 4~6 kilograms in egg, 3~5 kilograms of oil,
3~5 kilograms in crisp fried powder.
The method of the fragrant fried chicken of this local flavor of the making that the present invention provides is as follows:
One. after green onion, ginger, garlic cleaned up, it was stand-by all to be processed into thin fine and soft shape;
Two. with chicken leg meat handle clean after, clap pine and change the slitting shape of cutter and put into container, then soy sauce, Shaoxing rice wine, spices, monosodium glutamate, green onion, ginger, garlic, salt, sesame oil are dropped in the chicken, stir, pickle 2~3 hours standby;
Three. starch, crisp fried powder are mixed, add egg again and low amounts of water stirs into pasty state, then oil is put into wherein, stir once more, make and stick with paste and oil merges;
Four. chicken and the paste that will pickle mix, and can sell as commodity packaging after mixing thoroughly.
In above-mentioned preparation process, the operation of each program is all at room temperature carried out, and the major ingredient chicken leg meat of adding is meant the chicken leg meat after the peeling of boning, and can certainly adopt the peeling meat of boning at other position of chicken.The various auxiliary materials that add all are commercially available, and also available chicken powder of wherein used monosodium glutamate or chickens' extract replace, and also can add these three kinds of flavouring simultaneously certainly or add in above-mentioned three kinds of flavouring two kinds simultaneously; Used spices both can be five-spice powder or cinnamomi cortex pulveratus or the aniseed powder of buying from the market, also can prepare voluntarily; Used crisp fried powder also can replace with the fried powder of the perfume (or spice) of buying on the market; The connotation of added low amounts of water when modulation is stuck with paste, the consumer with preliminary culinary art knowledge is readily appreciated that and grasps; Behind the chicken extension paste of pickling, the packaging bag of both can having packed into interior as commodity selling scatteredly, also can it be stringed together and reinstall in the packaging bag, certainly, can also not carry out vacuum packaging and in supermarket or franchise doors, sell scatteredly as commodity selling with bamboo let.Be to prolong the shelf-life of commodity, the fragrant fried chicken of carrying out after the vacuum packaging of local flavor should be deposited in refrigerator-freezer, and is edible for ease of the consumer, can also put into the material package that mayonnaise or tomato ketchup are housed in packaging bag.
After the consumer chooses the fragrant fried chicken of local flavor that the present invention provides, can be by the operation indicating that provides in the packaging bag, after oil in the strockle is heated to seven~eighty per cant heat, the chicken block that thaws cooked, and fry until done, pull sabot when appearance is golden yellow out, on chicken block, squeeze into mayonnaise or dip in mayonnaise, tomato ketchup edible.
Compared with prior art, the invention has the beneficial effects as follows: the kind of having enriched the fried chicken type fast food of selling on the market, product quality is significantly improved, both can be fried clearly, and also can hang to stick with paste and explode, it is all good to explode the chicken nugget profile and the color and luster that, not only have the Chinese style way, have both the Chinese and Western taste, the fresh and tender characteristics of coke outer and crisp inner,, and be equipped with mayonnaise or tomato ketchup on the feed the time, taste is better, can subrogate country outside similar fried chicken food.
The specific embodiment
Below in conjunction with embodiment formation of the present invention is described in detail:
Embodiment 1
By every batch of charger sheet of doing 50 kilograms the fragrant fried chicken of local flavor, 50 kilograms of the peeling chicken leg meats of being ready to bone, 2 kilograms in soy sauce, 1.5 kilograms of Shaoxing rice wines, 0.35 kilogram of spices, 1.25 kilograms of monosodium glutamates, 3 kilograms of sesame oil, 2 kilograms of ginger, 2 kilograms of green onions, 2 kilograms of garlics, 2 kilograms of salt, 17.5 kilograms of starch, 6 kilograms in egg, 4 kilograms of oil, 4 kilograms in crisp fried powder.Earlier with green onion, ginger, after garlic cleans up, be processed into thin fine and soft shape with stirring mill, and after handling chicken leg meat totally, clap pine and change the slitting shape of cutter and put into container, then soy sauce, Shaoxing rice wine, spices, monosodium glutamate, green onion, ginger, garlic, salt, sesame oil drops in the chicken, stir, under normal room temperature and pressure, pickle 2~3 hours standby, with starch, crisp fried powder is mixed, and adds egg again and low amounts of water stirs into pasty state, then oil is poured into wherein, stir once more, paste and oil are merged, last, chicken and the paste pickled are mixed, can sell as commodity packaging after mixing thoroughly.When edible, the consumer can be by the operation indicating that provides in the packaging bag, the oil in the strockle is heated to seven~eighty per cant heat after, the chicken block that thaws cooked, and fry until done, pulling sabot when appearance is golden yellow out, is edible after squeezing into mayonnaise or dip in mayonnaise, tomato ketchup on chicken block.
Embodiment 2
By every batch of charger sheet of doing 50 kilograms the fragrant fried chicken of local flavor, 50 kilograms of the peeling chicken leg meats of being ready to bone, 3 kilograms in soy sauce, 2.5 kilograms of Shaoxing rice wines, 0.4 kilogram of spices, 0.75 kilogram of monosodium glutamate, 4 kilograms of sesame oil, 1 kilogram of ginger, 1 kilogram of green onion, 1 kilogram of garlic, 1 kilogram of salt, 10 kilograms of starch, 4 kilograms in egg, 3 kilograms of oil, 3 kilograms in crisp fried powder.Earlier with green onion, ginger, after garlic cleans up, be processed into thin fine and soft shape with stirring mill, and after handling chicken leg meat totally, clap pine and change the slitting shape of cutter and put into container, then soy sauce, Shaoxing rice wine, spices, monosodium glutamate, green onion, ginger, garlic, salt, sesame oil drops in the chicken, stir, under normal room temperature and pressure, pickle 2~3 hours standby, with starch, crisp fried powder is mixed, and adds egg again and low amounts of water stirs into pasty state, then oil is poured into wherein, stir once more, paste and oil are merged, last, chicken and the paste pickled are mixed, can sell as commodity packaging after mixing thoroughly.When edible, the consumer can be by the operation indicating that provides in the packaging bag, the oil in the strockle is heated to seven~eighty per cant heat after, the chicken block that thaws cooked, and fry until done, pulling sabot when appearance is golden yellow out, is edible after squeezing into mayonnaise or dip in mayonnaise, tomato ketchup on chicken block.
Embodiment 3
By every batch of charger sheet of doing 50 kilograms the fragrant fried chicken of local flavor, 50 kilograms of the peeling chicken leg meats of being ready to bone, 1 kilogram in soy sauce, 1 kilogram of Shaoxing rice wine, 0.25 kilogram of spices, 1.75 kilograms of monosodium glutamates, 2.5 kilograms of sesame oil, 1.5 kilograms of ginger, 1.5 kilograms of green onions, 1.5 kilograms of garlics, 1.5 kilograms of salt, 15 kilograms of starch, 5 kilograms in egg, 5 kilograms of oil, 5 kilograms in crisp fried powder.Earlier with green onion, ginger, after garlic cleans up, be processed into thin fine and soft shape with stirring mill, and after handling chicken leg meat totally, clap pine and change the slitting shape of cutter and put into container, then soy sauce, Shaoxing rice wine, spices, monosodium glutamate, green onion, ginger, garlic, salt, sesame oil drops in the chicken, stir, under normal room temperature and pressure, pickle 2~3 hours standby, with starch, crisp fried powder is mixed, and adds egg again and low amounts of water stirs into pasty state, then oil is poured into wherein, stir once more, paste and oil are merged, last, chicken and the paste pickled are mixed, can sell as commodity packaging after mixing thoroughly.When edible, the consumer can be by the operation indicating that provides in the packaging bag, the oil in the strockle is heated to seven~eighty per cant heat after, the chicken block that thaws cooked, and fry until done, pulling sabot when appearance is golden yellow out, is edible after squeezing into mayonnaise or dip in mayonnaise, tomato ketchup on chicken block.

Claims (2)

1. fragrant fried chicken of local flavor is characterized in that the prescription of the fragrant fried chicken of 50 kilograms of local flavors of every making is: (weight)
50 kilograms of chicken leg meats, 1~3 kilogram in soy sauce, 1~2.5 kilogram of Shaoxing rice wine, 0.25~0.4 kilogram of spices, 0.75~1.75 kilogram of monosodium glutamate, 2.5~4 kilograms of sesame oil, 1~2 kilogram of ginger, 1~2 kilogram of green onion, 1~2 kilogram of garlic, 1~2 kilogram of salt, 10~17.5 kilograms of starch, 4~6 kilograms in egg, 3~5 kilograms of oil, 3~5 kilograms in crisp fried powder.
2. method of making the fragrant fried chicken of the described local flavor of claim 1 is characterized in that being made up of the following step:
One. after green onion, ginger, garlic cleaned up, it was stand-by all to be processed into thin fine and soft shape;
Two. with chicken leg meat handle clean after, clap pine and change the slitting shape of cutter and put into container, then soy sauce, Shaoxing rice wine, spices, monosodium glutamate, green onion, ginger, garlic, salt, sesame oil are dropped in the chicken, stir, pickle 2~3 hours standby;
Three. starch, crisp fried powder are mixed, add egg again and low amounts of water stirs into pasty state, then oil is put into wherein, stir once more, make and stick with paste and oil merges;
Four. chicken and the paste that will pickle mix, and can sell as commodity packaging after mixing thoroughly.
CNB2004100206890A 2004-06-08 2004-06-08 Flavor fried chicken and its cooking method Expired - Fee Related CN1251614C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CNB2004100206890A CN1251614C (en) 2004-06-08 2004-06-08 Flavor fried chicken and its cooking method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNB2004100206890A CN1251614C (en) 2004-06-08 2004-06-08 Flavor fried chicken and its cooking method

Publications (2)

Publication Number Publication Date
CN1582765A true CN1582765A (en) 2005-02-23
CN1251614C CN1251614C (en) 2006-04-19

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103141862A (en) * 2013-03-08 2013-06-12 王玉兰 Rice wine chicken leg roll
CN103535759A (en) * 2013-11-13 2014-01-29 上海小南国海之源餐饮管理有限公司 Production method of pickled garlic-taste sesame chicken
CN104012913A (en) * 2014-05-29 2014-09-03 大连商业学校 Seasoning and method for fried chicken wings

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103141862A (en) * 2013-03-08 2013-06-12 王玉兰 Rice wine chicken leg roll
CN103535759A (en) * 2013-11-13 2014-01-29 上海小南国海之源餐饮管理有限公司 Production method of pickled garlic-taste sesame chicken
CN104012913A (en) * 2014-05-29 2014-09-03 大连商业学校 Seasoning and method for fried chicken wings

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Publication number Publication date
CN1251614C (en) 2006-04-19

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