CN104013012A - Spicy and hot chicken neck and making method thereof - Google Patents
Spicy and hot chicken neck and making method thereof Download PDFInfo
- Publication number
- CN104013012A CN104013012A CN201410302186.6A CN201410302186A CN104013012A CN 104013012 A CN104013012 A CN 104013012A CN 201410302186 A CN201410302186 A CN 201410302186A CN 104013012 A CN104013012 A CN 104013012A
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- neck
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- chicken neck
- spicy
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 47
- 238000000034 method Methods 0.000 title abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 10
- 244000291564 Allium cepa Species 0.000 claims abstract description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 6
- 241000604017 Lysimachia sikokiana Species 0.000 claims abstract description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 241001346334 Amomum tsao-ko Species 0.000 claims abstract description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 4
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 239000003205 fragrance Substances 0.000 claims abstract description 4
- 235000009566 rice Nutrition 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims description 18
- 240000008574 Capsicum frutescens Species 0.000 claims description 17
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 11
- 239000001390 capsicum minimum Substances 0.000 claims description 9
- 235000013882 gravy Nutrition 0.000 claims description 9
- 229940026314 red yeast rice Drugs 0.000 claims description 8
- 235000013599 spices Nutrition 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 240000002943 Elettaria cardamomum Species 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 235000005300 cardamomo Nutrition 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical class [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 240000008415 Lactuca sativa Species 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 229910052736 halogen Inorganic materials 0.000 claims description 3
- 150000002367 halogens Chemical class 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 229940057059 monascus purpureus Drugs 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000007670 refining Methods 0.000 claims description 3
- 235000012045 salad Nutrition 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 2
- 241000272525 Anas platyrhynchos Species 0.000 abstract description 5
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract 3
- 240000004160 Capsicum annuum Species 0.000 abstract 2
- 241001573260 Amomum krervanh Species 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 244000062241 Kaempferia galanga Species 0.000 abstract 1
- 235000013421 Kaempferia galanga Nutrition 0.000 abstract 1
- 240000005856 Lyophyllum decastes Species 0.000 abstract 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 abstract 1
- 241000159443 Myrcia Species 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 230000017531 blood circulation Effects 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000011888 snacks 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
- A23L13/20—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
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a spicy and hot chicken neck and a making method thereof. The spicy and hot chicken neck is made of the following raw materials: 5000g of chicken neck, 400g of dry chilli, 100g of ginger, 120g of green onion segment, 20g of anise, 10g of kempferia galangal, 8g of cinnamon, 10g of fennel, 10g of amomum tsao-ko, 10g of pepper, 5g of clove, 8g of fructus amomi, 12g of amomum kravanh, 5g of lysimachia sikokiana, 3g of myrcia, 200g of refined salt, 15g of aginomoto, 50g of red kojic rice, 100g of cooking wine, 7000g of clean water and 2000g of refined oil. The spicy and hot chicken neck is made by boiling the chicken neck in the raw materials to obtain sauce-boiled chicken beck, frying the sauce-boiled chicken beck in oil, and subsequently mixing the fried chicken neck with fried chilli, thereby obtaining the spicy and hot chicken neck. As the chicken neck instead of duck neck is adopted to make the spicy and hot chicken neck, the cost is remarkably lowered, and the spicy and hot chicken neck is good in taste, red and bright in color, thick and thorough in fragrance, spicy, fresh and fragrant, and has the functions of promoting blood circulation, promoting digestion, promoting appetite and the like.
Description
Technical field
The present invention relates to a kind of leisure food, particularly a kind of chicken with chili neck and preparation method thereof.
Background technology
Spicy duck neck is to be deeply subject to popular cuisines, is the best snacks of amusement and recreation, house travelling.The present invention is intended to replace duck neck with chicken neck, reduces product cost, improves mouthfeel, makes it more chew strength; Increase frying technological process simultaneously, then be aided with fried capsicum mix, promote the comfort level of taste, make more consumers can accept spicy flavor.
Summary of the invention
The object of the invention is to replace duck neck with chicken neck, reduce product cost, make its local flavor abundanter, a kind of chicken with chili neck and preparation method thereof is provided.
The technical solution used in the present invention is:
A chicken with chili neck, this chicken with chili neck is by comprising that following raw material prepares: how 10 grams, 120 grams, anistree 20 grams, 5000 grams, chicken neck, 400 grams of chilli, 100 grams of ginger pieces, green onion joint, three, 8 grams, cassia bark, 10 grams of fennel seeds, 10 grams of tsaokos, 10 grams, Chinese prickly ash, 5 grams of cloves, 8 grams of fructus amomis, 12 grams, cardamom, 5 grams of Lysimachia sikokianas, 3 grams of spiceleafs, 200 grams of refined salt, 15 grams of monosodium glutamates, 50 grams of red yeast rices, 100 grams of cooking wine, 7000 grams, clear water, 2000 grams of refined oils; By above-mentioned raw materials, made after pot-stewed chicken neck, then pot-stewed chicken neck is carried out friedly, add again afterwards fried capsicum mix and prepare.
The present invention also provides the preparation method of this chicken with chili neck, comprises the steps:
1), chicken neck is thawed, after cleaning, put into the water that floats in boiling water pot, pull out standby;
2), pungent thick gravy processed: chilli is cut into joint; By anise, three how, cassia bark, fennel seeds, tsaoko, cloves, fructus amomi, Chinese prickly ash, cardamom, Lysimachia sikokiana, spiceleaf slightly steep with clear water, draining, obtains spice mixture, standby; Red yeast rice is entered to pot, add 1200 grams, clear water to endure remarkably, then remove slag, stay juice, red yeast rice water, stand-by;
Only pot is got angry, and puts into refining rusting to three one-tenth heat, is lowered to chilli joint, spice mixture and ginger piece, the slightly stir-fry of green onion joint, mix 5800g clear water and red yeast rice water, call in refined salt, monosodium glutamate boiled after, change little fiery infusion 2 hours, to the pungent of overflowing, fragrance, pungent thick gravy;
3), stew in soy sauce: step 1) chicken neck put in boiled pungent thick gravy, add cooking wine, with moderate heat halogen, within 30 minutes, can close fire, pull out subsequently dry in the air cool.
4), fried: dry in the air system after pot-stewed chicken neck put into 180 ℃ of salad oils, fried 30 seconds, pull out, drain.
5), mix: the chicken neck after fried and fried capsicum mix is even, packing, 121 ℃ of sterilizings, 20 minutes, obtain, wherein the ratio of chicken neck and fried capsicum is: 5:1.
The beneficial effect that the present invention has:
The present invention replaces duck neck to make chicken with chili neck with chicken neck, and cost obviously reduces, and mouthfeel is better, color and luster glow, and aromatic flavour, silk silk is tasty, and spicy fresh perfume (or spice) stimulates circulation, urgees digestion, increases the effects such as appetite.
The specific embodiment
Below in conjunction with specific embodiment, the invention will be further described, but do not limit protection scope of the present invention.
Embodiment 1
A preparation method for chicken with chili neck, comprises the steps:
1), chicken neck is thawed, after cleaning, put into the water that floats in boiling water pot, pull out standby;
2), pungent thick gravy processed: 400 grams of chilli are cut into joint; By 20 grams of anises, 10 gram three how, 8 grams of cassia barks, 10 grams of fennel seeds, 10 grams of tsaokos, 5 grams of cloves, 8 grams of fructus amomis, 10 grams of Chinese prickly ashes, 12 grams of cardamoms, 5 grams of Lysimachia sikokianas, 3 grams of spiceleafs slightly steep with clear water, draining, obtains spice mixture, standby; 50 grams of red yeast rices are entered to pot, add 1200 grams, clear water to endure remarkably, then remove slag, stay juice, red yeast rice water, stand-by;
Clean pot is got angry, put into 2000g refining rusting to three one-tenth heat, be lowered to chilli joint, spice mixture and 100 grams of ginger pieces, 120 grams of slightly stir-frys of green onion joint, mix 5800g clear water and red yeast rice water, call in 200 grams of refined salt, 15 grams of monosodium glutamates boiled after, change little fiery infusion 2 hours, to the pungent of overflowing, fragrance, pungent thick gravy;
3), stew in soy sauce: 5000 grams of steps 1) chicken neck put in boiled pungent thick gravy, add 100 grams of cooking wine, with moderate heat halogen, within 30 minutes, can close fire, pull out subsequently dry in the air cool.
4), fried: dry in the air system after pot-stewed chicken neck put into 180 ℃ of salad oils, fried 30 seconds, pull out, drain.
5), mix: the chicken neck after fried and fried capsicum mix is even, packing, 121 ℃ of sterilizings, 20 minutes, obtain, wherein the ratio of chicken neck and fried capsicum is: 5:1.
Claims (2)
1. a chicken with chili neck, is characterized in that: this chicken with chili neck is by comprising that following raw material prepares: how 10 grams, 120 grams, anistree 20 grams, 5000 grams, chicken neck, 400 grams of chilli, 100 grams of ginger pieces, green onion joint, three, 8 grams, cassia bark, 10 grams of fennel seeds, 10 grams of tsaokos, 10 grams, Chinese prickly ash, 5 grams of cloves, 8 grams of fructus amomis, 12 grams, cardamom, 5 grams of Lysimachia sikokianas, 3 grams of spiceleafs, 200 grams of refined salt, 15 grams of monosodium glutamates, 50 grams of red yeast rices, 100 grams of cooking wine, 7000 grams, clear water, 2000 grams of refined oils; By above-mentioned raw materials, made after pot-stewed chicken neck, then pot-stewed chicken neck is carried out friedly, add again afterwards fried capsicum mix and prepare.
2. the preparation method of chicken with chili neck described in claim 1, is characterized in that: comprise the steps:
1), chicken neck is thawed, after cleaning, put into the water that floats in boiling water pot, pull out standby;
2), pungent thick gravy processed: chilli is cut into joint; By anise, three how, cassia bark, fennel seeds, tsaoko, cloves, fructus amomi, Chinese prickly ash, cardamom, Lysimachia sikokiana, spiceleaf slightly steep with clear water, draining, obtains spice mixture, standby; Red yeast rice is entered to pot, add 1200 grams, clear water to endure remarkably, then remove slag, stay juice, red yeast rice water, stand-by;
Only pot is got angry, and puts into refining rusting to three one-tenth heat, is lowered to chilli joint, spice mixture and ginger piece, the slightly stir-fry of green onion joint, mix 5800g clear water and red yeast rice water, call in refined salt, monosodium glutamate boiled after, change little fiery infusion 2 hours, to the pungent of overflowing, fragrance, pungent thick gravy;
3), stew in soy sauce: step 1) chicken neck put in boiled pungent thick gravy, add cooking wine, with moderate heat halogen, within 30 minutes, can close fire, pull out subsequently dry in the air cool.
4), fried: dry in the air system after pot-stewed chicken neck put into 180 ℃ of salad oils, fried 30 seconds, pull out, drain.
5), mix: the chicken neck after fried and fried capsicum mix is even, packing, 121 ℃ of sterilizings, 20 minutes, obtain, wherein the ratio of chicken neck and fried capsicum is: 5:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410302186.6A CN104013012A (en) | 2014-06-27 | 2014-06-27 | Spicy and hot chicken neck and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410302186.6A CN104013012A (en) | 2014-06-27 | 2014-06-27 | Spicy and hot chicken neck and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104013012A true CN104013012A (en) | 2014-09-03 |
Family
ID=51430239
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410302186.6A Pending CN104013012A (en) | 2014-06-27 | 2014-06-27 | Spicy and hot chicken neck and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104013012A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323301A (en) * | 2014-11-07 | 2015-02-04 | 潘籽龙 | Preparation method of duck necks |
| CN104473207A (en) * | 2014-12-30 | 2015-04-01 | 南京欧嘉食品科技有限公司 | Production process for duck necks and duck wings |
| CN104643123A (en) * | 2015-01-26 | 2015-05-27 | 盱眙县圣诞食品有限公司 | Processing technology of turkey with sauce flavor |
| CN107535872A (en) * | 2017-10-26 | 2018-01-05 | 石家庄洛杉奇食品有限公司 | A kind of formula, processing technology and its application of chicken with chili neck |
| CN108552488A (en) * | 2018-04-23 | 2018-09-21 | 林晓玲 | The preparation method and products thereof of instant Fresh Grade Breast |
-
2014
- 2014-06-27 CN CN201410302186.6A patent/CN104013012A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323301A (en) * | 2014-11-07 | 2015-02-04 | 潘籽龙 | Preparation method of duck necks |
| CN104323301B (en) * | 2014-11-07 | 2017-06-16 | 潘籽龙 | A kind of preparation method of duck neck |
| CN104473207A (en) * | 2014-12-30 | 2015-04-01 | 南京欧嘉食品科技有限公司 | Production process for duck necks and duck wings |
| CN104643123A (en) * | 2015-01-26 | 2015-05-27 | 盱眙县圣诞食品有限公司 | Processing technology of turkey with sauce flavor |
| CN107535872A (en) * | 2017-10-26 | 2018-01-05 | 石家庄洛杉奇食品有限公司 | A kind of formula, processing technology and its application of chicken with chili neck |
| CN108552488A (en) * | 2018-04-23 | 2018-09-21 | 林晓玲 | The preparation method and products thereof of instant Fresh Grade Breast |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140903 |
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| WD01 | Invention patent application deemed withdrawn after publication |