CN103766937B - A kind of production method of the peppery pot-stewed chicken intestinal of perfume (or spice) - Google Patents
A kind of production method of the peppery pot-stewed chicken intestinal of perfume (or spice) Download PDFInfo
- Publication number
- CN103766937B CN103766937B CN201410011042.5A CN201410011042A CN103766937B CN 103766937 B CN103766937 B CN 103766937B CN 201410011042 A CN201410011042 A CN 201410011042A CN 103766937 B CN103766937 B CN 103766937B
- Authority
- CN
- China
- Prior art keywords
- gallus domesticus
- boiling
- halogen soup
- spice
- pot
- 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.)
- Expired - Fee Related
Links
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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
-
- 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
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses the production method of the peppery pot-stewed chicken intestinal of a kind of perfume (or spice), pot adds Carnis Gallus domesticus and clear water, the weight part ratio of Carnis Gallus domesticus and clear water is 1:2, weighs five spice powder, anise, Pericarpium Zanthoxyli, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi) and Radix Angelicae Dahuricae decocting in water 5 ~ 8min, pulls out and put in clear water, salt adding, big fire keeps boiling 2 ~ 2.5h, the decoction cooled and filtered after boiling with medium and small fire after boiling, and the heated and boiled again of the decoction after filtration sterilizes, keep sealing state cooling, prepare halogen soup; Fresh Intestinum Gallus domesticus being carried out, precooked, is placed in the halogen soup prepared in advance and carries out stew in soy sauce i.e. basis determines taste, then be seasoned with chilli oil, mix colours, it is all good that vacuum packaging obtains finished product color and luster, mouthfeel, local flavor, is suitable for the peppery pot-stewed chicken intestinal of perfume (or spice) of consumer demand.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to the production method of the peppery pot-stewed chicken intestinal of a kind of perfume (or spice).
Background technology
China is the big country of world's Carnis Gallus domesticus production, consumption and trade, and within 2010, Chinese Carnis Gallus domesticus yield increases by 450,000 tons to 12,550,000 tons, within 2011, is up to 13,000,000 tons, is second-biggest-in-the-world Carnis Gallus domesticus manufacturing country. Carnis Gallus domesticus is the high-quality meat that growth rate is fast, in liberal supply, the most inexpensive in the world. Its high protein, low fat, low in calories, low cholesterol " high three low " nutritional characteristic so that it is become healthy meat product. At present commercially, the various goods of Carnis Gallus domesticus are a feast for the eyes, from fresh chicken to beans spiced and stewed food, cut meat from whole chicken to various, complete. But, it has been found that Intestinum Gallus domesticus is not but discovered and used by people. Intestinum Gallus domesticus, as the internal organs of chicken, has the nutritive value of its uniqueness: Intestinum Gallus domesticus and Intestinum Sus domestica are compared, and Intestinum Gallus domesticus is crisp, few greasy, comparatively healthy; Intestinum Gallus domesticus has the dietetic therapy effectiveness improving pollakiuria, urinary incontinence, hemorrhoid, with the Intestinum Gallus domesticus of cock for excellent. Intestinum Gallus domesticus has special dietary function: sweet in the mouth is put down, and enters kidney channel; Can the kidney invigorating and essence nourishing, nourishing the liver to improve visual acuity, blood-enriching tranquillizing, promoting the production of body fluid to quench thirst, nourishing the lung to arrest cough; Control the Liao Dynasty's hepatic and renal YIN deficiency, soreness of the waist and knees, dizzy, dizzy, the many tear of blurred vision, cough due to consumptive disease, quench one's thirst. China slaughters live chickens billions of every year, the up to ten million ton of Carnis Gallus domesticus yield, the Intestinum Gallus domesticus quantity of generation is very huge, if a kind of applicable method can be adopted to be processed Intestinum Gallus domesticus utilizing, while improving chicken meat product comprehensive utilization ratio, necessarily also can bring considerable commercial value to us.
Summary of the invention
It is an object of the invention to provide the production method of the peppery pot-stewed chicken intestinal of a kind of perfume (or spice), fresh Intestinum Gallus domesticus is carried out, precooks, is placed in halogen soup and carries out stew in soy sauce i.e. basis determines taste, then be seasoned with chilli oil, mix colours, obtain finished product color and luster, mouthfeel, local flavor are all good, be suitable for consumer demand.
The technical scheme is that the production method step of a kind of perfume (or spice) peppery pot-stewed chicken intestinal is as follows:
(1) bittern material is prepared by following portions by weight: Carnis Gallus domesticus 50 ~ 60, five spice powder 0.1 ~ 0.3, anise 0.15 ~ 0.3, Pericarpium Zanthoxyli 0.1 ~ 0.3, Fructus Foeniculi 0.1 ~ 0.3, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.1 ~ 0.3, the Radix Angelicae Dahuricae 0.15 ~ 0.3, Herba Alii fistulosi 1 ~ 5, fresh ginger 0.3 ~ 0.5, Bulbus Allii 0.3 ~ 0.5, Sal 2 ~ 5, cooking wine 1 ~ 3, monosodium glutamate 0.2 ~ 0.5, chilli oil 3 ~ 10;
(2) in pot, Carnis Gallus domesticus and clear water are added, the weight part ratio of Carnis Gallus domesticus and clear water is 1:2, weigh five spice powder, anise, Pericarpium Zanthoxyli, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi) and Radix Angelicae Dahuricae decocting in water 5 ~ 8min, pull out and put in clear water, salt adding, big fire keeps boiling 2 ~ 2.5h with medium and small fire after boiling, decoction cooled and filtered after boiling, decoction after filtration heated and boiled again sterilizes, and keeps sealing state cooling, prepares halogen soup;
(3) washed Intestinum Gallus domesticus is put into boiling water boils 20 ~ 30min, pull out and be cut into segment;
(4) halogen soup that step (2) prepares is boiled, after Herba Alii fistulosi, fresh ginger, Bulbus Allii are put into halogen soup boiling 10 ~ 15min, step (3) is cut into the Intestinum Gallus domesticus of segment put into halogen soup carries out stew in soy sauce, the weight part ratio of Intestinum Gallus domesticus and halogen soup is 2:8, halogen soup adds cooking wine, after halogen soup is seethed with excitement, go to little fire keep boiling 5 ~ 10min, close the stewing system 10 ~ 15min of fire;
(5) Intestinum Gallus domesticus good for step (4) halogen pulled out cooling and drains halogen soup, spooning chilli oil and monosodium glutamate stirs and gets product, with vacuum packing machine, Intestinum Gallus domesticus is carried out vacuum packaging, sterilization, cold preservation.
Described five spice powder is formulated by following parts by weight: Fructus Amomi Rotundus 11, Fructus Amomi 11, Cortex Cinnamomi 11, Rhizoma Kaempferiae 45, Flos Caryophylli 22.
The parameter of described step (5) vacuum packing machine is set to: vacuum time: 40s; Heat-sealing time: 1.5s; Cool time: 3.5s.
When producing beans spiced and stewed food, long-used soup is particularly significant, and the long-used soup time is more long, and beans spiced and stewed food local flavor is more good. If long-used soup need to be used, can adding the clear water of long-used soup total amount 10-30% in long-used soup, all spices are according to first time consumption, and Sal reduces by half, and add to stew in soup and boil. In stew in soy sauce process, producing steam because of halogen soup boiling, halogen soup can be made to gradually decrease, this is accomplished by keeping the skin wet in time, can prepare a certain amount of natural juice halogen soup in advance, and stew in soy sauce limit, limit adds, and the raw material of such stew in soy sauce just can keep Intestinum Gallus domesticus spiced, mellow good to eat. Never add cold water when stew in soy sauce raw material, so can weaken fragrance, delicate flavour and saline taste.
After being finished halogen soup, oil slick unnecessary above is skimmed, then foam is beaten totally, precipitate by filtered through gauze, keep halogen soup clean, seal after boiling, deposit with the vessel of cleaning under low humidity cryogenic conditions, it is ensured that halogen soup is boiled once by every day.
Beneficial effects of the present invention:
The peppery pot-stewed chicken intestinal of perfume (or spice) of the present invention, finished product color and luster is good, mouthfeel chewiness, unique flavor, is suitable for consumer demand.
Detailed description of the invention
Embodiment 1
The production method of the peppery pot-stewed chicken intestinal of a kind of perfume (or spice): add Carnis Gallus domesticus 50kg in pot, clear water 100kg, spice is that five spice powder 0.1kg includes Fructus Amomi Rotundus 0.011kg, Fructus Amomi 0.011kg, Cortex Cinnamomi 0.011kg, Rhizoma Kaempferiae 0.045kg, Flos Caryophylli 0.022kg, anistree 0.15kg, Pericarpium Zanthoxyli 0.1kg, Fructus Foeniculi 0.1kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.2kg and Radix Angelicae Dahuricae 0.15kg, clap spice to break or cut and (must not attenuate, somewhat change lower cutter, in order to avoid impact effect), knotting is wrapped with sachet, first individually use boiling water 5min, remove sand and foreign material, pull out and put in clear water, salt adding, big fire is heated, boiling 2h is kept with medium and small fire after boiling, cook fragrance, decoction cooled and filtered after boiling, remove impurity, pot is added a cover again heated and boiled sterilization, keep sealing state cooling, prepare halogen soup stand-by, choose commercially available fresh Intestinum Gallus domesticus, rinse well with clear water, washed Intestinum Gallus domesticus is put into big fire in boiling water and boils about 20min, pick up and rinse again once with cold water, be then cut into the segment of 5cm,Add big fire halogen soup to be boiled, after 1kg Herba Alii fistulosi, 0.3kg fresh ginger, 0.3kg Bulbus Allii are put into halogen soup boiling 10min, 10kg Intestinum Gallus domesticus is put in 40kg halogen soup and carry out stew in soy sauce, halogen soup adds 1kg cooking wine, going to little fire after halogen soup is seethed with excitement, little fire keeps boiling 5min, closes the stewing 10min processed of fire; The Intestinum Gallus domesticus that halogen is good pulls nature out or mild wind cools down and drains halogen soup, spoons chilli oil and stirs and get product; With Multifunctional vacuum package machine, Intestinum Gallus domesticus is carried out vacuum packaging, vacuum time: 40s, seal time: 1.5s, cool time: 3.5s, sterilization, cold preservation, prepare finished product.
1. the subjective appreciation of fragrant peppery pot-stewed chicken intestinal
Carrying out with reference to B/T22210-2008 " meat and meat products subjective appreciation specification ", result is in Table 1.
The fragrant peppery pot-stewed chicken intestinal results of sensory evaluation of table 1
Results of sensory evaluation is carried out as shown in table 1 with reference to B/T22210-2008 " meat and meat products subjective appreciation specification ". Desired product is: finished product Intestinum Gallus domesticus should be beans yellow, bright and lustrous; There is the intrinsic fragrance of halogen intestinal; The degree of saltiness is agreeable to the taste, and toughness well chews strength; Aromatic flavor, delicious, mouthfeel is joyful, long times of aftertaste.
2. fragrant peppery pot-stewed chicken intestinal physical and chemical index and yield rate
Yield rate=(fragrant peppery pot-stewed chicken intestinal/raw material Intestinum Gallus domesticus) �� 100%. Measuring of moisture is measured according to the method for regulation in B5009.3 2010. Protein measuring is measured according to the method for regulation in B5009.5 2010. Determination of fat acid-hydrolysis method is measured. Measurement result is as shown in table 2.
The fragrant peppery halogen physical and chemical index of table 2 and yield rate (%)
| Index | Moisture | Protein | Fat | Yield rate |
| Fragrant peppery pot-stewed chicken intestinal | 57.36��0.16 | 19.64��0.34 | 10.83��0.44 | 11.58��0.24 |
The average moisture content of finished product Intestinum Gallus domesticus is 57.4%, and average protein content is 19.6%, and average fat content is 10.8%, belongs to normal range. The same with most of spiced and stewed foods, high moisture content, high protein, fat content pot-stewed chicken intestinal as easy as rolling off a log putrid and deteriorated under normal operation, so we adopt vacuum-packed mode that it is carried out packing processes, starvation is to suppress microbial growth and the oxidative rancidity of fat, thus ensure that the color, smell and taste of Intestinum Gallus domesticus extend its preservation term simultaneously.
The fragrant peppery pot-stewed chicken average yield rate of intestinal product is 11.58%. Tracing it to its cause, fresh Intestinum Gallus domesticus is because of moisture, dirt and not available part proportion is relatively big and intestinal wall is very thin, sharply shrinks dehydration, so causing its yield rate relatively low after boiling.
Embodiment 2
The production method of the peppery pot-stewed chicken intestinal of a kind of perfume (or spice): add Carnis Gallus domesticus 60kg in pot, clear water 120kg, spice is that five spice powder 0.3kg includes Fructus Amomi Rotundus 0.033kg, Fructus Amomi 0.033kg, Cortex Cinnamomi 0.033kg, Rhizoma Kaempferiae 0.135kg, Flos Caryophylli 0.066kg, anistree 0.3kg, Pericarpium Zanthoxyli 0.3kg, Fructus Foeniculi 0.3kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.3kg and Radix Angelicae Dahuricae 0.3kg, clap spice to break or cut and (must not attenuate, somewhat change lower cutter, in order to avoid impact effect), knotting is wrapped with sachet, first individually use boiling water 5min, remove sand and foreign material, pull out and put in clear water, salt adding, big fire is heated, boiling 2.5h is kept with medium and small fire after boiling, cook fragrance, decoction cooled and filtered after boiling, remove impurity, pot is added a cover again heated and boiled sterilization, keep sealing state cooling, prepare halogen soup stand-by, choose commercially available fresh Intestinum Gallus domesticus, rinse well with clear water, washed Intestinum Gallus domesticus is put into big fire in boiling water and boils 30min, pick up and rinse again once with cold water, be then cut into the segment of 6cm, add big fire halogen soup to be boiled, after 5kg Herba Alii fistulosi, 0.5kg fresh ginger, 0.5kg Bulbus Allii are put into halogen soup boiling 15min, 20kg Intestinum Gallus domesticus is put in 80kg halogen soup and carry out stew in soy sauce, halogen soup adds 2kg cooking wine, going to little fire after halogen soup is seethed with excitement, little fire keeps boiling 10min, closes the stewing 15min processed of fire,The Intestinum Gallus domesticus that halogen is good pulls nature out or mild wind cools down and drains halogen soup, spoons chilli oil and stirs and get product; With Multifunctional vacuum package machine, Intestinum Gallus domesticus is carried out vacuum packaging, vacuum time: 40s, seal time: 1.5s, cool time: 3.5s, sterilization, cold preservation, prepare finished product.
Embodiment 3
The production method of the peppery pot-stewed chicken intestinal of a kind of perfume (or spice): add Carnis Gallus domesticus 55kg in pot, clear water 110kg, spice is that five spice powder 0.2kg includes Fructus Amomi Rotundus 0.022kg, Fructus Amomi 0.022kg, Cortex Cinnamomi 0.022kg, Rhizoma Kaempferiae 0.09kg, Flos Caryophylli 0.044kg, anistree 0.2kg, Pericarpium Zanthoxyli 0.2kg, Fructus Foeniculi 0.2kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.2kg and Radix Angelicae Dahuricae 0.2kg, clap spice to break or cut and (must not attenuate, somewhat change lower cutter, in order to avoid impact effect), knotting is wrapped with sachet, first individually use boiling water 8min, remove sand and foreign material, pull out and put in clear water, salt adding, big fire is heated, boiling 2h is kept with medium and small fire after boiling, cook fragrance, decoction cooled and filtered after boiling, remove impurity, pot is added a cover again heated and boiled sterilization, keep sealing state cooling, prepare halogen soup stand-by, choose commercially available fresh Intestinum Gallus domesticus, rinse well with clear water, washed Intestinum Gallus domesticus is put into big fire in boiling water and boils 25min, pick up and rinse again once with cold water, be then cut into the segment of 4cm, add big fire halogen soup to be boiled, after 4kg Herba Alii fistulosi, 0.4kg fresh ginger, 0.4kg Bulbus Allii are put into halogen soup boiling 12min, 24kg Intestinum Gallus domesticus is put in 96kg halogen soup and carry out stew in soy sauce, halogen soup adds 3kg cooking wine, going to little fire after halogen soup is seethed with excitement, little fire keeps boiling 8min, closes the stewing 12min processed of fire, the Intestinum Gallus domesticus that halogen is good pulls nature out or mild wind cools down and drains halogen soup, spoons chilli oil and stirs and get product, with Multifunctional vacuum package machine, Intestinum Gallus domesticus is carried out vacuum packaging, vacuum time: 40s, seal time: 1.5s, cool time: 3.5s, sterilization, cold preservation, prepare finished product.
Embodiment 4
The production method of the peppery pot-stewed chicken intestinal of a kind of perfume (or spice): add Carnis Gallus domesticus 58kg in pot, clear water 116kg, spice is that five spice powder 0.2kg includes Fructus Amomi Rotundus 0.022kg, Fructus Amomi 0.022kg, Cortex Cinnamomi 0.022kg, Rhizoma Kaempferiae 0.09kg, Flos Caryophylli 0.044kg, anistree 0.25kg, Pericarpium Zanthoxyli 0.25kg, Fructus Foeniculi 0.25kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.25kg and Radix Angelicae Dahuricae 0.25kg, clap spice to break or cut and (must not attenuate, somewhat change lower cutter, in order to avoid impact effect), knotting is wrapped with sachet, first individually use boiling water 6min, remove sand and foreign material, pull out and put in clear water, salt adding, big fire is heated, boiling 2.5h is kept with medium and small fire after boiling, cook fragrance, decoction cooled and filtered after boiling, remove impurity, pot is added a cover again heated and boiled sterilization, keep sealing state cooling, prepare halogen soup stand-by, choose commercially available fresh Intestinum Gallus domesticus, rinse well with clear water, washed Intestinum Gallus domesticus is put into big fire in boiling water and boils 28min, pick up and rinse again once with cold water, be then cut into the segment of 5cm, add big fire halogen soup to be boiled, after 2kg Herba Alii fistulosi, 0.35kg fresh ginger, 0.35kg Bulbus Allii are put into halogen soup boiling 15min, 20kg Intestinum Gallus domesticus is put in 80kg halogen soup and carry out stew in soy sauce, halogen soup adds 2kg cooking wine, going to little fire after halogen soup is seethed with excitement, little fire keeps boiling 10min, closes the stewing 15min processed of fire, the Intestinum Gallus domesticus that halogen is good pulls nature out or mild wind cools down and drains halogen soup, spoons chilli oil and stirs and get product, with Multifunctional vacuum package machine, Intestinum Gallus domesticus is carried out vacuum packaging, vacuum time: 40s, seal time: 1.5s, cool time: 3.5s, sterilization, cold preservation, prepare finished product.
Claims (1)
1. the production method of the peppery pot-stewed chicken intestinal of perfume (or spice), it is characterised in that comprise the following steps:
(1) bittern material is prepared by following portions by weight: Carnis Gallus domesticus 50 ~ 60, five spice powder 0.1 ~ 0.3, anise 0.15 ~ 0.3, Pericarpium Zanthoxyli 0.1 ~ 0.3, Fructus Foeniculi 0.1 ~ 0.3, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.1 ~ 0.3, the Radix Angelicae Dahuricae 0.15 ~ 0.3, Herba Alii fistulosi 1 ~ 5, fresh ginger 0.3 ~ 0.5, Bulbus Allii 0.3 ~ 0.5, Sal 2 ~ 5, cooking wine 1 ~ 3, monosodium glutamate 0.2 ~ 0.5, chilli oil 3 ~ 10;
(2) in pot, Carnis Gallus domesticus and clear water are added, the weight part ratio of Carnis Gallus domesticus and clear water is 1:2, weigh five spice powder, anise, Pericarpium Zanthoxyli, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi) and Radix Angelicae Dahuricae decocting in water 5 ~ 8min, pull out and put in clear water, salt adding, big fire keeps boiling 2 ~ 2.5h with medium and small fire after boiling, decoction cooled and filtered after boiling, decoction after filtration heated and boiled again sterilizes, and keeps sealing state cooling, prepares halogen soup;
(3) washed Intestinum Gallus domesticus is put into boiling water boils 20 ~ 30min, pull out and be cut into segment;
(4) halogen soup that step (2) prepares is boiled, after Herba Alii fistulosi, fresh ginger, Bulbus Allii are put into halogen soup boiling 10 ~ 15min, step (3) is cut into the Intestinum Gallus domesticus of segment put into halogen soup carries out stew in soy sauce, the weight part ratio of Intestinum Gallus domesticus and halogen soup is 2:8, halogen soup adds cooking wine, after halogen soup is seethed with excitement, go to little fire keep boiling 5 ~ 10min, close the stewing system 10 ~ 15min of fire;
(5) Intestinum Gallus domesticus good for step (4) halogen pulled out cooling and drains halogen soup, spooning chilli oil and monosodium glutamate stirs and gets product, with vacuum packing machine, Intestinum Gallus domesticus is carried out vacuum packaging, sterilization, cold preservation;
Described five spice powder is formulated by following parts by weight: Fructus Amomi Rotundus 11, Fructus Amomi 11, Cortex Cinnamomi 11, Rhizoma Kaempferiae 45, Flos Caryophylli 22;
The parameter of described step (5) vacuum packing machine is set to: vacuum time: 40s; Heat-sealing time: 1.5s; Cool time: 3.5s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410011042.5A CN103766937B (en) | 2014-01-10 | 2014-01-10 | A kind of production method of the peppery pot-stewed chicken intestinal of perfume (or spice) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410011042.5A CN103766937B (en) | 2014-01-10 | 2014-01-10 | A kind of production method of the peppery pot-stewed chicken intestinal of perfume (or spice) |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103766937A CN103766937A (en) | 2014-05-07 |
| CN103766937B true CN103766937B (en) | 2016-06-08 |
Family
ID=50560060
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410011042.5A Expired - Fee Related CN103766937B (en) | 2014-01-10 | 2014-01-10 | A kind of production method of the peppery pot-stewed chicken intestinal of perfume (or spice) |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103766937B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166965A (en) * | 2015-04-28 | 2015-12-23 | 安徽先知缘食品有限公司 | Making method of spiced duck intestine |
| CN106923293A (en) * | 2015-12-29 | 2017-07-07 | 重庆品佳调味有限公司 | A kind of thick gravy formula and manufacture craft |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1486630A (en) * | 2003-07-01 | 2004-04-07 | 王洪伟 | Seasoning gravy |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100496507B1 (en) * | 2003-02-18 | 2005-06-21 | 장관순 | Spicy-chicken |
-
2014
- 2014-01-10 CN CN201410011042.5A patent/CN103766937B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1486630A (en) * | 2003-07-01 | 2004-04-07 | 王洪伟 | Seasoning gravy |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103766937A (en) | 2014-05-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100409767C (en) | Production of dried beef | |
| CN106722692A (en) | Spicy chafing dish bottom flavorings and preparation method thereof | |
| CN106578108A (en) | Meat analogue production and processing technology | |
| CN105746727A (en) | Sauced spicy dried bean curd and preparation method thereof | |
| CN105876654A (en) | Production method of spicy beef jerky | |
| CN106235041A (en) | A kind of stew in soy sauce pig's head and preparation method thereof | |
| CN103005482B (en) | Processing method of mushroom fragrance pork and mushroom fragrance pork | |
| CN106360382A (en) | Spiced pork intestine and making method thereof | |
| CN104381954A (en) | Spicy oil hotpot condiment containing flos lonicerae and production method of hotpot condiment | |
| CN105614386A (en) | Production technology of compound flavoring sauce with taste of perfume | |
| CN103766937B (en) | A kind of production method of the peppery pot-stewed chicken intestinal of perfume (or spice) | |
| CN106307125A (en) | Marinated pig ears and preparation method thereof | |
| CN106261830A (en) | A kind of stew in soy sauce Ungula Sus domestica and preparation method thereof | |
| CN106235056A (en) | A kind of stew in soy sauce chicken feet and preparation method thereof | |
| CN106307135A (en) | Marinated pork and making method thereof | |
| CN106307141A (en) | Marinated goose meat and making method thereof | |
| CN106174061A (en) | A kind of rose beauty skin care dried beef and preparation method thereof | |
| CN105815459A (en) | Hard bean curd of chicken bouillon flavor and preparation method thereof | |
| CN105831266A (en) | Spicy-and-hot dried bean curd and preparation method thereof | |
| CN105795445A (en) | Dried ballonflower minced pork sauce and production method thereof | |
| CN104856085A (en) | Processing technology of spicy intestine snack | |
| CN109566952A (en) | A kind of chafing dish sesame paste dip and preparation method thereof | |
| CN101422264B (en) | Production method of fruit-vegetable and beer soused mitten crab | |
| CN106261829A (en) | A kind of stew in soy sauce Hepar Sus domestica and preparation method thereof | |
| CN106418251A (en) | Braised chicken and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20160608 Termination date: 20170110 |