CN101773251A - Preparation method of tasty stewed chicken - Google Patents
Preparation method of tasty stewed chicken Download PDFInfo
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- CN101773251A CN101773251A CN200810159426A CN200810159426A CN101773251A CN 101773251 A CN101773251 A CN 101773251A CN 200810159426 A CN200810159426 A CN 200810159426A CN 200810159426 A CN200810159426 A CN 200810159426A CN 101773251 A CN101773251 A CN 101773251A
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Abstract
The invention relates to a preparation method of tasty stewed chicken, belonging to the technical field of diet. The method comprises the following steps: slaughtering and cleaning the whole chicken and cutting the chicken into chicken cubes; adding seasoner into the chicken cubes and stewing ripe of chicken cubes; the method is characterized by comprising the following components according to parts by weight: 8-12 parts of refined salt, 45-55 parts of soy sauce, 8-12 parts of Chinese cinnamon, 8-12 parts of star anise, 8-12 parts of pepper, 15-25 parts of ginger, 10-20 parts of pericarpium citri reticulatae, 8-12 parts of fennel, 15-25 parts of medlar, 3-8 parts of fructus amomi, 8-12 parts of radix angelicae and 25-35 parts of cooking wine; the proportion by weight of the chicken cubes to the seasoner is (4-8):1.In the invention, as purely natural and non-polluted Chinese medicinal herbs are employed as seasoning, the traditional cooking method is changed, the dish has a brand-new taste, features widely spread aroma, deliciousness, rich nutrition, thus stimulating appetite and tonifying spleen, invigorating the circulation of blood and vitalizing vital energy and enjoying good health care effect.
Description
Technical field
The present invention relates to a kind of preparation method of tasty stewed chicken, belong to the dietary technology field.
Background technology
Along with improving constantly of people's life, people begin to pursue more high-grade amenities of life on the basis that has solved problem of food and clothing, require not only will have enough, and require to eat, and that eats is flavoursome, also nutritious.Only the eating method of chicken just has a variety ofly, has and fries chicken, roast chicken, stewed chicken etc., and different cooking technologies, taste are also far from each other.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of tasty stewed chicken, fragrance four ease, tasty, nutritious, Appetizing spleen-tonifying, blood circulation promoting regulates qi, good health care effect.
The preparation method of tasty stewed chicken of the present invention, to put in order and cut into chicken nugget after chicken is butchered cleaning (comprising depilation, cleaning internal organ etc.), put into flavoring and stew well, the weight of its flavoring consists of: refined salt 8-12 part, soy sauce 45-55 part, cassia bark 8-12 part, anistree 8-12 part, Chinese prickly ash 8-12 part, ginger 15-25 part, dried orange peel 10-20 part, fennel seeds 8-12 part, matrimony vine 15-25 part, fructus amomi 3-8 part, root of Dahurain angelica 8-12 part and cooking wine 25-35 part, the weight ratio of chicken nugget and flavoring is (4-8): 1.
The optimum weight of flavoring consists of: 30 parts of 10 parts of refined salt, 50 parts in soy sauce, 10 parts on cassia bark, anistree 10 parts, 10 parts in Chinese prickly ash, 20 parts in ginger, 15 parts of dried orange peels, 10 parts of fennel seeds, 20 parts of matrimony vines, 5 parts of fructus amomis, 10 parts of the roots of Dahurain angelica and cooking wine.
At first chicken nugget is added flavoring and continues to stir-fry to sixty percent and ripely stew again with vegetable oil (peanut oil, the soya-bean oil etc.) back that stir-fries.
Preferably chicken nugget is added soup-stock slow fire (being controlled at the microvesicle fluidized state) and stew well, the weight ratio of soup-stock and chicken nugget is (2-5): 1.
Preferably chicken nugget and soup-stock are stewed time 10-30 minute with fruit tree firewood (as firewoods such as apple tree, apricot, peach) fire in iron pan.
Preferably select the hen of raising scattered for use, guarantee genuine, nutritious more.
The preparation method of tasty stewed chicken of the present invention uses the nuisanceless Chinese herbal medicine seasoning of pure natural, changes traditional cooking method, and feeding with brand-new taste, fragrance four ease, tasty, not only nutritious, Appetizing spleen-tonifying, blood circulation promoting regulates qi, and good health care effect.
The specific embodiment
The invention will be further described below in conjunction with embodiment.
Embodiment 1
The preparation method of tasty stewed chicken of the present invention, to put in order chicken and butcher that to cut into chicken nugget after the cleaning standby, preparation back flavoring is standby, and the weight of flavoring consists of: refined salt 10 grams, soy sauce 50 grams, cassia bark 10 grams, anistree 10 grams, Chinese prickly ash 10 grams, ginger 20 grams, dried orange peel 15 grams, fennel seeds 10 grams, matrimony vine 20 grams, fructus amomi 5 grams, the root of Dahurain angelica 10 grams and cooking wine 30 grams.
The weight ratio of chicken nugget and flavoring is controlled to be 5.5: 1.
In iron pan, chicken nugget is added flavoring and continues to stir-fry to sixty percent ripe with the peanut oil back that stir-fries, add soup-stock, the weight ratio of soup-stock and chicken nugget is controlled to be 3: 1, stewes with fruit tree firewood fire, the stewed 20 minutes system time, promptly gets tasty stewed chicken of the present invention.
Embodiment 2
The preparation method of tasty stewed chicken of the present invention, to put in order chicken and butcher that to cut into chicken nugget after the cleaning standby, preparation back flavoring is standby, and the weight of flavoring consists of: refined salt 12 grams, soy sauce 55 grams, cassia bark 11 grams, anistree 10 grams, Chinese prickly ash 10 grams, ginger 18 grams, dried orange peel 12 grams, fennel seeds 11 grams, matrimony vine 16 grams, fructus amomi 6 grams, the root of Dahurain angelica 12 grams and cooking wine 32 grams.
The weight ratio of chicken nugget and flavoring is controlled to be 6: 1.
In iron pan, chicken nugget is added flavoring and continues to stir-fry to sixty percent ripe with the peanut oil back that stir-fries, add soup-stock, the weight ratio of soup-stock and chicken nugget is controlled to be 4: 1, stewes with fruit tree firewood fire, the stewed 15 minutes system time, promptly gets tasty stewed chicken of the present invention.
Embodiment 3
The preparation method of tasty stewed chicken of the present invention, to put in order chicken and butcher that to cut into chicken nugget after the cleaning standby, preparation back flavoring is standby, and the weight of flavoring consists of: refined salt 9 grams, soy sauce 48 grams, cassia bark 11 grams, anistree 11 grams, Chinese prickly ash 9 grams, ginger 22 grams, dried orange peel 17 grams, fennel seeds 10 grams, matrimony vine 23 grams, fructus amomi 5 grams, the root of Dahurain angelica 9 grams and cooking wine 28 grams.
The weight ratio of chicken nugget and flavoring is controlled to be (4-8): 1.
In iron pan, chicken nugget is added flavoring and continues to stir-fry to sixty percent ripe with the peanut oil back that stir-fries, add soup-stock, the weight ratio of soup-stock and chicken nugget is controlled to be 4.5: 1, stewes with fruit tree firewood fire, the stewed 25 minutes system time, promptly gets tasty stewed chicken of the present invention.
Claims (5)
1. the preparation method of a tasty stewed chicken, to put in order and cut into chicken nugget after chicken is butchered cleaning, put into flavoring and stew well, the weight that it is characterized in that flavoring consists of: refined salt 8-12 part, soy sauce 45-55 part, cassia bark 8-12 part, anistree 8-12 part, Chinese prickly ash 8-12 part, ginger 15-25 part, dried orange peel 10-20 part, fennel seeds 8-12 part, matrimony vine 15-25 part, fructus amomi 3-8 part, root of Dahurain angelica 8-12 part and cooking wine 25-35 part, the weight ratio of chicken nugget and flavoring is (4-8): 1.
2. the preparation method of tasty stewed chicken according to claim 1 is characterized in that the weight of flavoring consists of: 30 parts of 10 parts of refined salt, 50 parts in soy sauce, 10 parts on cassia bark, anistree 10 parts, 10 parts in Chinese prickly ash, 20 parts in ginger, 15 parts of dried orange peels, 10 parts of fennel seeds, 20 parts of matrimony vines, 5 parts of fructus amomis, 10 parts of the roots of Dahurain angelica and cooking wine.
3. the preparation method of tasty stewed chicken according to claim 1 and 2 is characterized in that chicken nugget is added flavoring and continues to stir-fry to sixty percent and ripely stew again with the vegetable oil back that stir-fries.
4. the preparation method of tasty stewed chicken according to claim 3 is characterized in that chicken nugget is added the soup-stock slow fire stews well, and the weight ratio of soup-stock and chicken nugget is (2-5): 1.
5. the preparation method of tasty stewed chicken according to claim 4 is characterized in that chicken nugget and soup-stock are stewed with fruit tree firewood fire in iron pan, time 10-30 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810159426A CN101773251A (en) | 2008-11-22 | 2008-11-22 | Preparation method of tasty stewed chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810159426A CN101773251A (en) | 2008-11-22 | 2008-11-22 | Preparation method of tasty stewed chicken |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101773251A true CN101773251A (en) | 2010-07-14 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810159426A Pending CN101773251A (en) | 2008-11-22 | 2008-11-22 | Preparation method of tasty stewed chicken |
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| CN (1) | CN101773251A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102475294A (en) * | 2010-11-24 | 2012-05-30 | 河南省淇县永达食业有限公司 | Preparation method of chicken stewed with Panax quinquefolium |
| CN102669643A (en) * | 2012-06-13 | 2012-09-19 | 淮北顺发食品有限公司 | Formulation for pot chicken special meat paste and production process of formulation |
| CN103653014A (en) * | 2013-12-02 | 2014-03-26 | 湖南神农油茶科技发展有限公司 | Tea-oil-fried cock and preparation method thereof |
| CN103989132A (en) * | 2014-05-26 | 2014-08-20 | 内蒙古华程科贸有限责任公司 | Stewed chicken seasoning and preparation method thereof |
| CN104489712A (en) * | 2015-01-04 | 2015-04-08 | 杨建波 | Glutinous red bean ham chicken hot pot and preparation method thereof |
| CN104687007A (en) * | 2015-02-10 | 2015-06-10 | 济南美吃团食品开发有限公司 | Braising sauce and preparation method thereof |
| CN106418247A (en) * | 2015-08-05 | 2017-02-22 | 江苏爱福特科技开发有限公司 | Chicken pasty processing method |
-
2008
- 2008-11-22 CN CN200810159426A patent/CN101773251A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102475294A (en) * | 2010-11-24 | 2012-05-30 | 河南省淇县永达食业有限公司 | Preparation method of chicken stewed with Panax quinquefolium |
| CN102669643A (en) * | 2012-06-13 | 2012-09-19 | 淮北顺发食品有限公司 | Formulation for pot chicken special meat paste and production process of formulation |
| CN102669643B (en) * | 2012-06-13 | 2013-06-19 | 淮北顺发食品有限公司 | Formulation for pot chicken special meat paste and production process of formulation |
| CN103653014A (en) * | 2013-12-02 | 2014-03-26 | 湖南神农油茶科技发展有限公司 | Tea-oil-fried cock and preparation method thereof |
| CN103989132A (en) * | 2014-05-26 | 2014-08-20 | 内蒙古华程科贸有限责任公司 | Stewed chicken seasoning and preparation method thereof |
| CN103989132B (en) * | 2014-05-26 | 2015-11-25 | 内蒙古华程科贸有限责任公司 | A kind of stewed chicken meat material and preparation method thereof |
| CN104489712A (en) * | 2015-01-04 | 2015-04-08 | 杨建波 | Glutinous red bean ham chicken hot pot and preparation method thereof |
| CN104687007A (en) * | 2015-02-10 | 2015-06-10 | 济南美吃团食品开发有限公司 | Braising sauce and preparation method thereof |
| CN106418247A (en) * | 2015-08-05 | 2017-02-22 | 江苏爱福特科技开发有限公司 | Chicken pasty processing method |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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Open date: 20100714 |