CN1593206A - Condiment and method for bloating roast chicken, roast duck - Google Patents
Condiment and method for bloating roast chicken, roast duck Download PDFInfo
- Publication number
- CN1593206A CN1593206A CNA2004100596923A CN200410059692A CN1593206A CN 1593206 A CN1593206 A CN 1593206A CN A2004100596923 A CNA2004100596923 A CN A2004100596923A CN 200410059692 A CN200410059692 A CN 200410059692A CN 1593206 A CN1593206 A CN 1593206A
- Authority
- CN
- China
- Prior art keywords
- parts
- condiment
- pickling
- roast
- duck
- 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
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a condiment for pickling roast chicken and roast duck and method of pickling, wherein the condiment comprises main ingredients and auxiliary materials, the main ingredients comprises iodine salt, white sugar, gourmet powder, yellow rice wine and vinegar, the auxiliary materials include Chinese prickly ash, cassia bark, clove, aniseed, dahurian angelica root, piper nigrum, banksia rose, dried orange peel, and the preparing process consists of cleaning and processing chickens and ducks, and pickling in condiment.
Description
Technical field:
The present invention relates to a kind of condiment of roast chicken roast duck and method of pickling of pickling.
Background technology:
At present, the condiment of food, flavouring are a lot, but along with people's consumption view considering the improving constantly of living standard, the requirement of food quality aspect is also improved constantly, should mouthfeel good, nutrition will be enriched, the good food of health-care effect is arranged again, and various chicken and duck goods have become a kind of generally food of consumption, as the Kentucky fried chicken of the U.S., the various roast chicken roast ducks of Pekinese's roast duck and various places etc., special favor is different, also is subjected to everybody liking deeply, but also has certain weak point.
Summary of the invention:
The present invention is for remedying existing technical deficiency part, and therefore, people expect to have the condiment of better pickling the roast chicken roast duck and the method for pickling still has continuous demand.The inventor passes through developmental research repeatedly, and by processing and sale, repeatedly practises, and has found a kind of cost low finally, prescription is reasonable, and manufacture craft is simple, makes the tender and lovely deliciousness of meat incomparable, and mouthfeel is good, characteristics such as fragrance assails the nostrils tempting, is of high nutritive value, and health-care effect is good are so finished the present invention.
Purpose of the present invention just provides a kind of condiment of pickling the roast chicken roast duck.
Purpose of the present invention just provides a kind of method of pickling.
A kind of condiment of pickling the roast chicken roast duck of the present invention is achieved through the following technical solutions:
Form by major ingredient, auxiliary material; Each amounts of components of condiment is that the following weight parts scope all has effect preferably:
Wherein, major ingredient is made up of edible iodized salt 10-15 part, white sugar 3-5 part, monosodium glutamate 1-3 part, yellow rice wine 2-4 part, vinegar 1-2 part; Auxiliary material is by Chinese prickly ash 2-4 part, cassia bark 1-3 part, cloves 3-6 part, fennel 5-15 part, root of Dahurain angelica 2-4 part, pepper 4-10 part, banksia rose 1-3 part, dried orange peel 2-4 part, nutmeg 2-4 part.
The present invention also adds capsicum 2-4 part, Radix Glycyrrhizae 1-3 part, bruised ginger 3-6 part in order to obtain optimum efficiency on the basis of above-mentioned auxiliary material component.
Be preferably: wherein, major ingredient is made up of for 1 part 13 parts of edible iodized salts, 4 parts of white sugar, 2 parts of monosodium glutamates, 3 parts of yellow rice wine, vinegar; Auxiliary material is by 3 parts in Chinese prickly ash, 2 parts on cassia bark, 5 parts of cloves, 12 parts in fennel, 3 parts of the roots of Dahurain angelica, 8 parts in pepper, 2 parts of the banksia rose, 3 parts of dried orange peels, 3 parts of nutmegs.
The present invention also adds 3 parts in capsicum, 2 parts in Radix Glycyrrhizae, 5 parts of bruised gingers in order to obtain optimum efficiency on the basis of above-mentioned auxiliary material component.
Auxiliary material of the present invention is selected above-mentioned pure free from admixture raw material for use, need carry out single dry the processing, single then pulverizing, and granularity control is between the 50-70 order, and is hybrid packed in proportion stand-by after sterilizing again.
The condiment of pickling of the present invention is that auxiliary material is added water together between infusion 2-3 hour, the degree of saltiness of pickling condiment with amount of water than and decide, with the auxiliary material infusion become condiment treat cold after, with major ingredient join in the auxiliary material condiment mixed convert to close form.
The method of crisp system of the present invention, after comprising common chicken and duck depilation, be placed in the refrigerating box 1-2 days by cleaning treatment clean whole chicken, killed or stripped feather off, duck, temperature is controlled between 0 ℃ of-1 ℃ of degree, the moisture content drip-dry of chicken, duck, whole chicken, killed or stripped feather off, duck are pickled in condiment, under the temperature conditions of 0 ℃ of-1 ℃ of degree, carry out, salting period is 24-28 hour, the water droplet that salts down on the chicken of pickling, the duck is done the back under the temperature that is put in 200 ℃ of-250 ℃ of degree, roast, through packing get product roast chicken, roast duck.
Advantage of the present invention and benefit are: auxiliary material is selected multiple high-quality Chinese medicine preparation for use, adding the water infusion after being processed into smalls becomes condiment and major ingredient to convert to close use, consumption is few, and cost is low, but benefit is obvious, the method of using condiment of the present invention and pickling makes roast chicken, roast duck looks good, smell good and taste good, make the tender and lovely deliciousness of meat incomparable, mouthfeel is good, and fragrance assails the nostrils tempting, be of high nutritive value good many advantages of work and the benefit of waiting of health-care effect.
The specific embodiment:
The present invention is further illustrated below in conjunction with embodiment;
Embodiment 1:
A kind of condiment of pickling the roast chicken roast duck provided by the present invention is made up of major ingredient, auxiliary material; Its weight ratio part that contains component is: major ingredient is made up of edible iodized salt 10-15 part, white sugar 3-5 part, monosodium glutamate 1-3 part, yellow rice wine 2-4 part, vinegar 1-2 part; Auxiliary material is by Chinese prickly ash 2-4 part, cassia bark 1-3 part, cloves 3-6 part, fennel 5-15 part, root of Dahurain angelica 2-4 part, pepper 4-10 part, banksia rose 1-3 part, dried orange peel 2-4 part, nutmeg 2-4 part.
The present invention also adds capsicum 2-4 part, Radix Glycyrrhizae 1-3 part, bruised ginger 3-6 part in order to obtain optimum efficiency on the basis of above-mentioned auxiliary material component; The condiment of pickling of the present invention is that above-mentioned auxiliary material is added water infusion 3 hours together, the degree of saltiness of pickling condiment with amount of water than and decide, with the auxiliary material infusion become condiment treat cold after, with major ingredient join in the auxiliary material condiment mixed convert to close form.The method that the present invention pickles, after the common chicken and duck depilation, be placed in the refrigerating box 2 days by cleaning treatment clean whole chicken, killed or stripped feather off, duck, temperature is controlled between 0 ℃ of-1 ℃ of degree, and the moisture content drip-dry of chicken, duck is pickled whole chicken, killed or stripped feather off, duck in condiment, under the temperature conditions of 0 ℃ of-1 ℃ of degree, carry out, salting period is 26 hours, the water droplet that salts down on the chicken of pickling, the duck is done in the baking box of back under the temperature that is put in 240 ℃ of degree roasted, through packing get product roast chicken, roast duck.
Embodiment 2:
Be preferably: wherein, major ingredient is made up of for 1 part 13 parts of edible iodized salts, 4 parts of white sugar, 2 parts of monosodium glutamates, 3 parts of yellow rice wine, vinegar; Auxiliary material is by 3 parts in Chinese prickly ash, 2 parts on cassia bark, 5 parts of cloves, 12 parts in fennel, 3 parts of the roots of Dahurain angelica, 8 parts in pepper, 2 parts of the banksia rose, 3 parts of dried orange peels, 3 parts of nutmegs.
The present invention also adds 3 parts in capsicum, 2 parts in Radix Glycyrrhizae, 5 parts of bruised gingers in order to obtain optimum efficiency on the basis of above-mentioned auxiliary material component; The condiment of pickling of the present invention is that above-mentioned auxiliary material is added water infusion 3 hours together, the degree of saltiness of pickling condiment with amount of water than and decide, with the auxiliary material infusion become condiment treat cold after, with major ingredient join in the auxiliary material condiment mixed convert to close form.The method that the present invention pickles, after the common chicken and duck depilation, be placed in the refrigerating box 2 days by cleaning treatment clean whole chicken, killed or stripped feather off, duck, temperature is controlled between 0 ℃ of-1 ℃ of degree, and the moisture content drip-dry of chicken, duck is pickled whole chicken, killed or stripped feather off, duck in condiment, under the temperature conditions of 0 ℃ of-1 ℃ of degree, carry out, salting period is 26 hours, the water droplet that salts down on the chicken of pickling, the duck is done in the baking box of back under the temperature that is put in 240 ℃ of degree roasted, through packing get product roast chicken, roast duck.
Claims (2)
1, a kind of condiment of roast chicken roast duck and method of pickling of pickling is characterized in that: be made up of major ingredient, auxiliary material, major ingredient is made up of edible iodized salt 10-15 part, white sugar 3-5 part, monosodium glutamate 1-3 part, yellow rice wine 2-4 part, vinegar 1-2 part; Auxiliary material is by Chinese prickly ash 2-4 part, cassia bark 1-3 part, cloves 3-6 part, fennel 5-15 part, root of Dahurain angelica 2-4 part, pepper 4-10 part, banksia rose 1-3 part, dried orange peel 2-4 part, nutmeg 2-4 part; On the basis of auxiliary material component, also add capsicum 2-4 part, Radix Glycyrrhizae 1-3 part, bruised ginger 3-6 part; Whole clean chicken, killed or stripped feather off, duck was placed on refrigerating box interior 2 days, and temperature is controlled between 0 ℃ of-1 ℃ of degree, and whole chicken, killed or stripped feather off, duck are pickled in condiment, carries out under the temperature conditions of 0 ℃ of-1 ℃ of degree, and salting period is 26 hours.
2, a kind of condiment of roast chicken roast duck and method of pickling of pickling according to claim 1, it is characterized in that: be preferably: major ingredient is made up of for 1 part 13 parts of edible iodized salts, 4 parts of white sugar, 2 parts of monosodium glutamates, 3 parts of yellow rice wine, vinegar; Auxiliary material is by 3 parts in Chinese prickly ash, 2 parts on cassia bark, 5 parts of cloves, 12 parts in fennel, 3 parts of the roots of Dahurain angelica, 8 parts in pepper, 2 parts of the banksia rose, 3 parts of dried orange peels, 3 parts of nutmegs; On the basis of auxiliary material component, also add 3 parts in capsicum, 2 parts in Radix Glycyrrhizae, 5 parts of bruised gingers.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100596923A CN1593206A (en) | 2004-06-17 | 2004-06-17 | Condiment and method for bloating roast chicken, roast duck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100596923A CN1593206A (en) | 2004-06-17 | 2004-06-17 | Condiment and method for bloating roast chicken, roast duck |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1593206A true CN1593206A (en) | 2005-03-16 |
Family
ID=34666262
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2004100596923A Pending CN1593206A (en) | 2004-06-17 | 2004-06-17 | Condiment and method for bloating roast chicken, roast duck |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1593206A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028106B (en) * | 2006-03-02 | 2010-09-29 | 富阳 | Northern Chinese caterpillar fungus duck |
| CN101366493B (en) * | 2008-10-06 | 2012-06-13 | 熊旭华 | Barbecue curing formula |
| CN102499358A (en) * | 2011-11-23 | 2012-06-20 | 华东师范大学 | Roast chicken curing material and preparation method thereof |
| CN104286928A (en) * | 2014-11-06 | 2015-01-21 | 重庆市畜牧科学院 | Preparation method and product of spicy and hot dried duck meat |
| CN105581159A (en) * | 2014-11-07 | 2016-05-18 | 钟山 | Processing and making method of roast chicken with fragrant mushrooms |
| CN106260930A (en) * | 2015-06-08 | 2017-01-04 | 徐小芹 | A kind of flavoring agent pickling grilled chicken roast duck and the method pickled |
| CN110692991A (en) * | 2019-11-07 | 2020-01-17 | 沈阳荣浩林餐饮管理有限公司 | Formula of common seasoning and medicine-food universal composition for electric roast chicken frame |
-
2004
- 2004-06-17 CN CNA2004100596923A patent/CN1593206A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028106B (en) * | 2006-03-02 | 2010-09-29 | 富阳 | Northern Chinese caterpillar fungus duck |
| CN101366493B (en) * | 2008-10-06 | 2012-06-13 | 熊旭华 | Barbecue curing formula |
| CN102499358A (en) * | 2011-11-23 | 2012-06-20 | 华东师范大学 | Roast chicken curing material and preparation method thereof |
| CN102499358B (en) * | 2011-11-23 | 2013-08-28 | 华东师范大学 | Roast chicken curing material and preparation method thereof |
| CN104286928A (en) * | 2014-11-06 | 2015-01-21 | 重庆市畜牧科学院 | Preparation method and product of spicy and hot dried duck meat |
| CN105581159A (en) * | 2014-11-07 | 2016-05-18 | 钟山 | Processing and making method of roast chicken with fragrant mushrooms |
| CN106260930A (en) * | 2015-06-08 | 2017-01-04 | 徐小芹 | A kind of flavoring agent pickling grilled chicken roast duck and the method pickled |
| CN110692991A (en) * | 2019-11-07 | 2020-01-17 | 沈阳荣浩林餐饮管理有限公司 | Formula of common seasoning and medicine-food universal composition for electric roast chicken frame |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101099557B (en) | Goose food flavoring and technology for processing goose food | |
| CN105433342A (en) | Seasoning packet and production method thereof | |
| CN102188013B (en) | Manufacturing method of spicy chicken | |
| CN103330222A (en) | Beef granules and manufacturing method | |
| CN104305155B (en) | A kind of Suillus albidipes (Peck) Sing minced chicken and preparation method thereof | |
| CN106720100A (en) | A kind of shaddock short paste work goods and preparation method thereof | |
| CN102461910B (en) | Pigskin nutritive strips | |
| CN1180715C (en) | Fish sausage with fish cubes and its making process | |
| CN107751808A (en) | A kind of mushroom deep fried chicken cube with chili of instant bagged and preparation method thereof | |
| CN104172113A (en) | Mushroom and beef sauce and preparation method thereof | |
| CN1593206A (en) | Condiment and method for bloating roast chicken, roast duck | |
| CN105077135A (en) | Seasoning for stewing freshwater fish | |
| CN1237375A (en) | Flavouring material formula for roast chicken and its making method | |
| CN104256715A (en) | Purple potato-flavored carbon grilled dried silver fish and preparation method thereof | |
| CN101744301A (en) | Method for manufacturing mint tea-fragrant pigeon | |
| JP2003274908A (en) | Potage, and method for producing the same | |
| CN105918945A (en) | Instant flavored chili peppers and preparation method thereof | |
| CN103005337B (en) | Preparation method of diced cucumber with sesame-seed praline paste | |
| CN104522823A (en) | Instant flavored beverage containing toonanin | |
| KR20190022077A (en) | Dried meat/fish with herb medicine extract and manufacturing method of the same | |
| CN106260930A (en) | A kind of flavoring agent pickling grilled chicken roast duck and the method pickled | |
| CN105054026A (en) | Nutrient composite sandwich pastry fillings | |
| CN111743092A (en) | Marinated pig trotter seasoning and marinated pig trotter making method based on same | |
| CN1669471A (en) | Delicious pungency crisp chilli and production method thereof | |
| CN1082351C (en) | Flavouring and technology for cooking roast chicken with glossy ganoderma |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |