CN103598616A - Preparation method of fat-reducing beauty-maintaining smoked chicken - Google Patents
Preparation method of fat-reducing beauty-maintaining smoked chicken Download PDFInfo
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- CN103598616A CN103598616A CN201310557307.7A CN201310557307A CN103598616A CN 103598616 A CN103598616 A CN 103598616A CN 201310557307 A CN201310557307 A CN 201310557307A CN 103598616 A CN103598616 A CN 103598616A
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- chicken
- grams
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 7
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 4
- 241001131796 Botaurus stellaris Species 0.000 claims description 9
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 6
- 230000003796 beauty Effects 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 3
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 3
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 3
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 3
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 3
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 3
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 3
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 3
- 240000000171 Crataegus monogyna Species 0.000 claims description 3
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 3
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 3
- 239000001569 carbon dioxide Substances 0.000 claims description 3
- 239000011435 rock Substances 0.000 claims description 3
- 238000003307 slaughter Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000003814 drug Substances 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 239000012267 brine Substances 0.000 abstract 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 4
- 238000009835 boiling Methods 0.000 abstract 3
- 230000000391 smoking effect Effects 0.000 abstract 3
- 244000077995 Coix lacryma jobi Species 0.000 abstract 1
- 235000014493 Crataegus Nutrition 0.000 abstract 1
- 241001092040 Crataegus Species 0.000 abstract 1
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract 1
- 238000003958 fumigation Methods 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000021168 barbecue Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Pediatric Medicine (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of a fat-reducing beauty-maintaining smoked chicken, relating to the technical field of foods. The preparation method comprises the following steps: (1) quickly boiling the slaughtered whole chicken in water, and washing for later use; (2) preparing brine which comprises 20g of light soy sauce, 15g of dark soy sauce, 10g of rock candy, 4g of anise, 8g of ginger, 20g of hawthorns, 5g of semen cassiae, 10g of coix seeds, 5g of lotus leaf powder and 2000g of water; (3) after boiling the brine, boiling the chicken in the brine for 15-20 minutes, turning off the fire, and soaking for a night; (4) taking out the chicken from the brine in the next day, and draining for later use; and (5) laying tin foil at the bottom of a pan, sprinkling 250g-500g of white sugar, arranging a shelf in the pan, putting the chicken onto the shelf, closing a pan cover, smoking with medium fire for 10 minutes, opening the pan cover, turning the chicken in another direction, closing the pan cover, smoking for 10 minutes, turning off the fire, and braising for half an hour, wherein after the whole chicken is put into the frying pan which is not used often at ordinary times, the chicken can be covered by the pan cover completely. According to the preparation method, the white sugar is mainly used for baking and fumigating in a smoking process; traditional Chinese medicine ingredients are added, so that the health-care function is improved; the smoked chicken is excellent in color, aroma and taste, is unique in fumigation flavor, has a fat-reducing function and is suitable for middle-aged and elderly people to eat.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of lipopenicillinase beauty treatment smoked chicken preparation method.
Background technology
Smoked chicken refers to through the spiced chicken of waiting smell edifying of the food five tastes.Smoked chicken material used is full chicken, i.e. one whole chicken.Smoked chicken is with the difference of roast chicken: traditional roast chicken is most of when barbecue is directly to contact with barbecue stage property, so, easily allows chicken be heated inhomogeneous; And smoked chicken is just different, smoked chicken is because being subject to the smell edifying of the spiced five tastes, and plainly hot gas namely, uniform while being heated when edifying, and the smell of assurance chicken ecosystem do not expose, and also preserved a complete chicken, has very much artistry, welcome by a person sponging on an aristocrat.The condiment that existing smoked chicken is put into is less, and taste is comparatively single, and does not have dietotherapy effect.
Summary of the invention
It is a kind of delicious that technical problem to be solved by this invention is to provide, the lipopenicillinase beauty treatment smoked chicken preparation method that nutritional labeling is high.
Technical problem to be solved by this invention realizes by the following technical solutions:
A lipopenicillinase beauty treatment smoked chicken preparation method, comprises following method step,
1) get one of whole chicken after slaughtering, quick-boil water, wash clean, stand-by;
2) prepare bittern: 2000 grams, 20 grams of light soy sauce, 15 grams of dark soy sauce, 10 grams, rock sugar, anistree 4 grams, 8 grams of ginger, 20 grams of hawthorn, 5 grams of cassia seeds, 10 grams of heart of a lotus seed benevolence, 5 grams of lotus leaf powders and water;
3) after bittern is boiled, chicken is put in and boils 15-20 minute, close fire and steeped a upper evening;
4) second day takes out the chicken in bittern, and drainage control solid carbon dioxide divides standby;
5) look for a frying pan for use not too at ordinary times, can put down whole chicken, with pot cover, cover tightly, pot bottom is spread tinfoil, sprinkle the white sugar of 0.5-1 jin, in pot, on frame, a shelf puts up chicken, covers pot cover, open moderate heat, smoked 10 minutes, open pot cover, chicken is stood up and changes a direction, cover lid is smoked 10 minutes again, closes fire and boils in a covered pot over a slow fire upper half an hour.
The invention has the beneficial effects as follows: it is stifling that the present invention smokes main use white sugar baking, increases traditional Chinese medicine ingredients, improves health care, and color, smell and taste are all good, and stifling unique flavor, is rich in lipid-reducing function, and suitable the elderly is edible.
The specific embodiment
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
Embodiment 1
A lipopenicillinase beauty treatment smoked chicken preparation method, comprises following method step,
1) get one of whole chicken after slaughtering, quick-boil water, wash clean, stand-by;
2) prepare bittern: 2000 grams, 20 grams of light soy sauce, 15 grams of dark soy sauce, 10 grams, rock sugar, anistree 4 grams, 8 grams of ginger, 20 grams of hawthorn, 5 grams of cassia seeds, 10 grams of heart of a lotus seed benevolence, 5 grams of lotus leaf powders and water;
3) after bittern is boiled, chicken is put in and boils 15-20 minute, close fire and steeped a upper evening;
4) second day takes out the chicken in bittern, and drainage control solid carbon dioxide divides standby;
5) look for a frying pan for use not too at ordinary times, can put down whole chicken, with pot cover, cover tightly, pot bottom is spread tinfoil, sprinkle the white sugar of 0.5-1 jin, in pot, on frame, a shelf puts up chicken, covers pot cover, open moderate heat, smoked 10 minutes, open pot cover, chicken is stood up and changes a direction, cover lid is smoked 10 minutes again, closes fire and boils in a covered pot over a slow fire upper half an hour.
More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (1)
1. a lipopenicillinase beauty treatment smoked chicken preparation method, is characterized in that: comprise following method step,
1) get one of whole chicken after slaughtering, quick-boil water, wash clean, stand-by;
2) prepare bittern: 2000 grams, 20 grams of light soy sauce, 15 grams of dark soy sauce, 10 grams, rock sugar, anistree 4 grams, 8 grams of ginger, 20 grams of hawthorn, 5 grams of cassia seeds, 10 grams of heart of a lotus seed benevolence, 5 grams of lotus leaf powders and water;
3) after bittern is boiled, chicken is put in and boils 15-20 minute, close fire and steeped a upper evening;
4) second day takes out the chicken in bittern, and drainage control solid carbon dioxide divides standby;
5) look for a frying pan for use not too at ordinary times, can put down whole chicken, with pot cover, cover tightly, pot bottom is spread tinfoil, sprinkle the white sugar of 0.5-1 jin, in pot, on frame, a shelf puts up chicken, covers pot cover, open moderate heat, smoked 10 minutes, open pot cover, chicken is stood up and changes a direction, cover lid is smoked 10 minutes again, closes fire and boils in a covered pot over a slow fire upper half an hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310557307.7A CN103598616A (en) | 2013-11-11 | 2013-11-11 | Preparation method of fat-reducing beauty-maintaining smoked chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310557307.7A CN103598616A (en) | 2013-11-11 | 2013-11-11 | Preparation method of fat-reducing beauty-maintaining smoked chicken |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103598616A true CN103598616A (en) | 2014-02-26 |
Family
ID=50116930
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310557307.7A Pending CN103598616A (en) | 2013-11-11 | 2013-11-11 | Preparation method of fat-reducing beauty-maintaining smoked chicken |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103598616A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082776A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Crisped goose meat slice and preparation method thereof |
| CN108651870A (en) * | 2018-03-28 | 2018-10-16 | 海南龙泉人酒店管理集团有限公司 | It is a kind of using Wenchang Chicken as water Steamed chicken of raw material and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1114871A (en) * | 1994-07-14 | 1996-01-17 | 周立柱 | Health-care smoked chicken |
| CN1522608A (en) * | 2003-09-05 | 2004-08-25 | 刘士纯 | Flavor smoked chicken making method |
| CN102114207A (en) * | 2010-12-31 | 2011-07-06 | 王钢柱 | Pill for treating hyperlipidemia and preparation method thereof |
-
2013
- 2013-11-11 CN CN201310557307.7A patent/CN103598616A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1114871A (en) * | 1994-07-14 | 1996-01-17 | 周立柱 | Health-care smoked chicken |
| CN1522608A (en) * | 2003-09-05 | 2004-08-25 | 刘士纯 | Flavor smoked chicken making method |
| CN102114207A (en) * | 2010-12-31 | 2011-07-06 | 王钢柱 | Pill for treating hyperlipidemia and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 作者不详: "白糖熏鸡", 《百度百科》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082776A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Crisped goose meat slice and preparation method thereof |
| CN108651870A (en) * | 2018-03-28 | 2018-10-16 | 海南龙泉人酒店管理集团有限公司 | It is a kind of using Wenchang Chicken as water Steamed chicken of raw material and preparation method thereof |
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Application publication date: 20140226 |