CN1586308A - Cooked chicken neck - Google Patents
Cooked chicken neck Download PDFInfo
- Publication number
- CN1586308A CN1586308A CNA2004100624868A CN200410062486A CN1586308A CN 1586308 A CN1586308 A CN 1586308A CN A2004100624868 A CNA2004100624868 A CN A2004100624868A CN 200410062486 A CN200410062486 A CN 200410062486A CN 1586308 A CN1586308 A CN 1586308A
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- CN
- China
- Prior art keywords
- fowl
- neck
- soup stock
- seasoning matter
- chicken neck
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses the production process of braised chicken neck, duck neck, fowl and fowl entrails seasoned with soy sauce. The production process includes washing the fowl material, compounding seasoning, pickling the fowl material for 3-8 hr for tasting, compounding soup material, boiling soup material, cooking the pickled fowl material in the soup material, dripping to dry, and packing. The produced fowl product has special taste, and may be tasted slowly, especially as beer mate.
Description
Technical field the present invention relates to a kind of manufacture craft and technology of cooked chicken neck, belongs to food technology field.
The assorted taste of the various for a long time chicken simmered in brown sauce necks of background technology, duck neck, poultry, fowl is not good, or various seasoning matter is too many, and taste is too heavy, and can not keep original flavor, or is exactly that the seasoning matter flavor can not immerse in the meat, makes its outer bacon light, can not reach satisfied taste.
Summary of the invention the purpose of this invention is to provide that a kind of color and luster is pleasant, and flavour is good to eat, and it is of long duration to keep taste, particularly the good companion of beer.The present invention is achieved in that at first with poultry, fowl is assorted, the chicken neck, the earlier clean water of crossing of duck neck, put into by cooking wine, white sugar, monosodium glutamate, soy sauce, salt, ginger, in the seasoning matter that shallot prepares, immersion was pickled 3～8 hours, make it fully tasty, and then make soup stock, and soup stock heating boiled, the chicken neck that to pickle after soup stock boils, the duck neck, poultry, the assorted soup stock of putting into of fowl, pull out after boiling to drain and get final product, the present invention compared with prior art has special taste, not salty not light, little slightly peppery, taste is thought and acted in one and the same way, and can keep plurality of advantages such as sauce fragrance behind the inlet lastingly.
Specific embodiment embodiments of the invention: earlier with chicken neck, duck neck, poultry, the assorted water of cleaning of fowl, be immersed in pickling in the seasoning matter of preparing, about 3～8 hours, the seasoning matter of wherein pickling mainly by: cooking wine, white sugar, monosodium glutamate, soy sauce, salt, ginger, shallot capsicum etc. are formed, and its weight ratio is:
Cooking wine 500 grams
White sugar 100 grams
Monosodium glutamate 5 grams
Soy sauce 500 grams
Salt 100 grams
Ginger 200 grams
Shallot 200 grams
Capsicum 100 grams
After chicken neck, duck neck, poultry, fowl are mixed and soak 3～8 hours in the above seasoning matter for preparing, pull out put into the soup stock that has boiled boil can directly eat or pull out in a little about 20～30 minutes after, drain well and soup stock can be packaged into bag.Wherein the configuration proportion of soup stock is: the root of herbaceous peony, cultivated land, Radix Angelicae Sinensis, Ligusticum wallichii, Momordica grosvenori, Chinese prickly ash, meat button, fructus amomi, capsicum, fennel seeds, cloves, Radix Glycyrrhizae, tsaoko, Amomum cardamomum, Bi dial, each 5～20 gram of rhizoma cyperi, kaempferia galamga, the root of Dahurain angelica, and water 6000 grams are formulated.
Claims (3)
1, the preparation method of cooked chicken neck, it is characterized in that: with chicken neck, duck neck, poultry, the assorted water of cleaning of fowl, soak and pickle in the seasoning matter for preparing about 3～8 hours earlier, the soup stock of preparation boils the back in that to put into the chicken neck pickled, duck neck, poultry, fowl assorted, pulls out to drain after boiling to get final product.
2, seasoning matter compound method according to claim 1 is characterized in that: described seasoning matter is an amount of cooking wine, white sugar, monosodium glutamate, soy sauce, salt, ginger, shallot.
3, soup stock according to claim 1 is characterised in that: described soup stock be by the root of herbaceous peony, cultivated land, Radix Angelicae Sinensis, Ligusticum wallichii, Momordica grosvenori, Chinese prickly ash, meat button, fructus amomi, capsicum, fennel seeds, cloves, Radix Glycyrrhizae, tsaoko, Amomum cardamomum, Bi dial, each 5～20 gram of rhizoma cyperi, kaempferia galamga, the root of Dahurain angelica, water 6000 grams are formulated.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100624868A CN1586308A (en) | 2004-07-12 | 2004-07-12 | Cooked chicken neck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100624868A CN1586308A (en) | 2004-07-12 | 2004-07-12 | Cooked chicken neck |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1586308A true CN1586308A (en) | 2005-03-02 |
Family
ID=34603712
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2004100624868A Pending CN1586308A (en) | 2004-07-12 | 2004-07-12 | Cooked chicken neck |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1586308A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101637273B (en) * | 2009-08-05 | 2011-09-07 | 洽洽食品股份有限公司 | Goose neck and processing method thereof |
| CN101292748B (en) * | 2007-04-27 | 2011-12-14 | 张勇 | Fragrant, crisp neck and method of preparing the same |
| CN103404892A (en) * | 2013-07-25 | 2013-11-27 | 安徽兴程食品有限责任公司 | Method for making chopped cold chicken |
| CN105901542A (en) * | 2016-04-15 | 2016-08-31 | 安徽夏星食品有限公司 | Lipid-lowering duck clavicle with garlic sauce and preparation method thereof |
-
2004
- 2004-07-12 CN CNA2004100624868A patent/CN1586308A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101292748B (en) * | 2007-04-27 | 2011-12-14 | 张勇 | Fragrant, crisp neck and method of preparing the same |
| CN101637273B (en) * | 2009-08-05 | 2011-09-07 | 洽洽食品股份有限公司 | Goose neck and processing method thereof |
| CN103404892A (en) * | 2013-07-25 | 2013-11-27 | 安徽兴程食品有限责任公司 | Method for making chopped cold chicken |
| CN105901542A (en) * | 2016-04-15 | 2016-08-31 | 安徽夏星食品有限公司 | Lipid-lowering duck clavicle with garlic sauce and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |