CN102415576A - Preparation method of roast black-bone chicken - Google Patents
Preparation method of roast black-bone chicken Download PDFInfo
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- CN102415576A CN102415576A CN2010102935602A CN201010293560A CN102415576A CN 102415576 A CN102415576 A CN 102415576A CN 2010102935602 A CN2010102935602 A CN 2010102935602A CN 201010293560 A CN201010293560 A CN 201010293560A CN 102415576 A CN102415576 A CN 102415576A
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Abstract
The invention relates to preparation method of a roast black-bone chicken, comprising the following steps: filling ginger, aniseed and other raw materials in a cloth bag, adding oil in a pan for boiling, putting a chicken in the boiled oil to fry, and then putting the fried chicken and condiments together in the brine to boil for 1-4 h. The prepared roast black-bone chicken has the advantages of rotten meat and delicious taste.
Description
The present invention relates to a kind of roast chicken and make particularly a kind of preparation method of black bone roast chicken.
The purpose of this invention is to provide a kind of nutritious, delicious flavour, strengthening the spleen and stomach, the preparation method of the edible black bone roast chicken of herbal cuisine shape.
The present invention is achieved in that and it is characterized in that:
1, at first black-bone chicken is slaughtered after, cut open the chest to clean and hang over the ventilation and dry moisture.
2, calculate batching by 50 chickens:
Ginger 1-18g Large fennel 1-18g Fennel 1-18g Grass Gao 5-30g
Fructus amomi 1-20g cardamom 1-20g cloves 1-20g Piper longum 1-20g
Radix Codonopsis 5-30g Radix Angelicae Sinensis 5-30g hawthorn 5-50g tuber of multiflower knotweed 5-50g
Cultivated land 5-50g dried rhizome of rehmannia 5-50g Chinese cassia tree 1-20g dried orange peel 1-20g
Fruit of Chinese wolfberry 1-20g seed of Chinese dodder 5-50g root of Dahurain angelica 5-30g
It is subsequent use in the cloth bag that above raw material is packed into.
Earlier with oil pour into boil in the pot after, the chicken that will dry moisture is coated with the last layer fried sugar on one's body and subsequently chicken was placed in the oil that boils frying 2-10 minute, will explode good chicken then and be placed on together with the condiment of getting ready and boiled in the halogen soup 1-4 hour, roast chicken has just been made, i.e. edible.
The black bone roast chicken that adopts this method to make, meat is ripe mashed, and the chicken bone is prone to take off, delicious flavour, promptly edible or packing are sold.
Embodiment
Calculate batching by 50 chickens
Ginger 20g Large fennel 8g? Fennel 5g? Grass fruit 10g Amomum 10g Cardamom 6g
Cloves 6g Piper longum 6g Radix Codonopsis 10g Radix Angelicae Sinensis 10g hawthorn 20g tuber of multiflower knotweed 20g
Cultivated land 10g dried rhizome of rehmannia 10g Chinese cassia tree 20g dried orange peel 10g fruit of Chinese wolfberry 20g
Seed of Chinese dodder 20g root of Dahurain angelica 20g
It is subsequent use in the cloth bag that above raw material is packed into.
Earlier with oil pour into boil in the pot after, the chicken that will dry moisture is coated with the last layer fried sugar on one's body and subsequently chicken was placed in the oil that boils frying 4 minutes, will explode good chicken then and be placed on together with the condiment of getting ready and boiled in the halogen soup 2.5 hours, roast chicken has just been made, i.e. edible.
Claims (3)
1. the present invention relates to a kind of preparation method of black bone roast chicken, it is characterized in that:
After at first black-bone chicken being slaughtered, cut open the chest to clean, hang over the ventilation and dry moisture, by 50 chicken batchings.
Ginger 1-18g Large fennel 1-18g Fennel 1-18g Grass and fruit 5-30g
Fructus amomi 1-20g cardamom 1-20g cloves 1-20g Piper longum 1-20g
Radix Codonopsis 5-30g Radix Angelicae Sinensis 5-30g hawthorn 5-50g tuber of multiflower knotweed 5-50g
Cultivated land 5-50g dried rhizome of rehmannia 5-50g Chinese cassia tree 1-20g dried orange peel 1-20g
Fruit of Chinese wolfberry 1-20g seed of Chinese dodder 5-50g root of Dahurain angelica 5-30g
It is subsequent use in the cloth bag that above raw material is packed into.
2. according to claim 1, earlier with oil pour into boil in the pot after, the chicken that will dry moisture is coated with one deck fried sugar on one's body, subsequently chicken is fried 2-10 minute in the oil that boils.
3. according to claim 1, fried good chicken is placed on the condiment of getting ready together boiled in the halogen soup 1-4 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102935602A CN102415576A (en) | 2010-09-28 | 2010-09-28 | Preparation method of roast black-bone chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102935602A CN102415576A (en) | 2010-09-28 | 2010-09-28 | Preparation method of roast black-bone chicken |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102415576A true CN102415576A (en) | 2012-04-18 |
Family
ID=45940417
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102935602A Pending CN102415576A (en) | 2010-09-28 | 2010-09-28 | Preparation method of roast black-bone chicken |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102415576A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431434A (en) * | 2013-07-19 | 2013-12-11 | 句容市红掌食品有限公司 | Making method Dezhou chicken |
| CN103622068A (en) * | 2013-11-13 | 2014-03-12 | 界首市吕长明清真食品有限公司 | Preparation method of spiced beef capable of regulating spleen and stomach colds |
| CN114732109A (en) * | 2022-03-04 | 2022-07-12 | 南涧秉炎农牧食品开发有限责任公司 | Black-bone roast chicken and making process thereof |
-
2010
- 2010-09-28 CN CN2010102935602A patent/CN102415576A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431434A (en) * | 2013-07-19 | 2013-12-11 | 句容市红掌食品有限公司 | Making method Dezhou chicken |
| CN103431434B (en) * | 2013-07-19 | 2014-10-22 | 句容市红掌食品有限公司 | Making method Dezhou chicken |
| CN103622068A (en) * | 2013-11-13 | 2014-03-12 | 界首市吕长明清真食品有限公司 | Preparation method of spiced beef capable of regulating spleen and stomach colds |
| CN114732109A (en) * | 2022-03-04 | 2022-07-12 | 南涧秉炎农牧食品开发有限责任公司 | Black-bone roast chicken and making process 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 |
Application publication date: 20120418 |