CN104824700A - Manufacturing method for spiced dried sour chicken - Google Patents
Manufacturing method for spiced dried sour chicken Download PDFInfo
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- CN104824700A CN104824700A CN201510215936.0A CN201510215936A CN104824700A CN 104824700 A CN104824700 A CN 104824700A CN 201510215936 A CN201510215936 A CN 201510215936A CN 104824700 A CN104824700 A CN 104824700A
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Abstract
The invention discloses a manufacturing method for spiced dried sour chicken, which belongs to the technical field of food processing. The manufacturing method comprises the following steps: thoroughly plucking 15 to 20 parts of chickens, splitting the abdomens of the chickens, taking out internal organs in the abdomens of the chickens, clearing away blood with clear water, storing the cleaned chickens in a clean jar, adding 1 to 2 parts of salt and 0.5 to 1 part of spice powder, carrying out uniform mixing under stirring, covering the jar with a lid and carrying out pickling for at least 48 hours; broiling the pickled chickens with charcoal on a great and violent fire in a charcoal broiling oven for 20 min, then broiling the pickled geese with charcoal on a small fire for 4 h, putting the chickens dried through charcoal broiling in the jar, pouring in yellow rice wine, uniformly mixing the chickens with materials in the jar under stirring again, sealing the mouth of the jar and putting the jar in a shady place for fermentation for at least 10 d before opening of the jar; and after opening of the jar, putting the sour chickens in the charcoal broiling oven, carrying out charcoal broiling on a great and violent fire for 20 min at first and then on a small fire for 40 m and turning off the heat. The spiced dried sour chicken prepared by using the method needs a short pickling period, is fragrant and sour, has crisp skin, crispy bone, soft meat, and mellow and delicious taste, leaves lingering fragrance in one's mouth after being eaten, and is capable of whetting the appetite, strengthening the spleen, generating body fluid and promoting digestion.
Description
Technical field
The present invention relates to food processing technology field, the preparation method of especially a kind of spiced dry acid chicken.
Background technology
Liu Bei tri-county in Liuzhou---Dong Autonomous County of Sanjiang, Miao Autonomous County of Rongshui and Rongan County one are with, still maintain and pickle sour chicken tradition, the sour chicken pickled out is one exhausted in food.Seedling, Dong's isofamily using the sour chicken that oneself pickles as the cuisines received honored guests.The fragrance frying sour chicken can fly away far, as long as whose family has fried sour chicken, half of mountain vallage all can distribute dense sour chicken perfume, and everybody also just knows that their family has honored guest to arrive surely.Baking is the most traditional eating method of ethnic group, toasts sour chicken flavor and overflows, and around fragrance assails the nostrils in tens meters, slavers.The fragrance of various material, up to kind more than 30, both gave full play of, was rich in again abundant nutrition by the condiment selected of tribute acid chicken of seedling household secret.The shortcoming that other counterfeiter's manufacture crafts are coarse, materials are simple, taste is single changed by the roast chicken made in this way, not only has the delicate flavour of chicken chicken, also has a kind of sour fragrance of uniqueness and strong material fragrance, enjoys endless aftertastes, and hundred eat and do not mind.Seedling household is in conjunction with the eating habit of modern and modern cooking skill, and final research and development define " charcoal bakes fragrant sour chicken " of oneself unique wind network, and adopt unique cooking methods of " first vigorous fire roasting after little fire bake ", eat while continue roasting with little fire, taste has characteristic.Roasting fragrant sour chicken, fragrant, sour, peppery, the crisp meat of bone is soft, alcohol and delicious, spleen stomach invigorating of lefting a lingering fragrance in one's mouth out after food, promotes the production of body fluid aid digestion! More method is decocted by sour chicken dry or dries, and chicken is more dryly processed, and its local flavor is just strong, has the penetration power of " in hundred steps most Wen Qixiang ".
The vinegar-pepper appropriateness of acid chicken, it is not single nutritious, and taste is also very unique.Hear the sweet-smelling having one to assail the nostrils, entrance is tart flavour slightly, pickles unique flavor, is made up of salty, numb, pungent, peppery, sour, sweet Six-element, the crisp meat of bone of tasting is soft, and taste is extremely delicious fragrant strongly fragrant, opens spleen stomach invigorating after food, promote the production of body fluid aid digestion, fry, fire are baked, or are directly taken food.Acid chicken food taste is unique, fragrant, sour, peppery, nutritious, can promote the decomposition of cholesterol, can be formed in blood by anti-tampon, to coronary heart disease, hypertension, artery sclerosis, also have certain curative effect.But the cycle of pickling sour chicken at least takes three or five months usually, and the time is very long, therefore limits throughput.Although and modern seedling, Dong's isofamily have the tradition and handicraft of pickling sour chicken acid chicken, salt down sour chicken ten li of different wind, and there is the local flavor of each family in each family.Eating method is variant, and seedling, Dong's isofamily are liked eating sour chicken raw, and the Hans or dare not like and eat raw, due to the difference of eating habit, so these national cuisines are not well promoted.
Summary of the invention
Problem to be solved by this invention is to provide the short and preparation method of the spiced dry acid chicken of comprehensive nutrition, good taste of a kind of salting period.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is:
It comprises the steps:
A, the chicken of 15 ~ 20 parts to be dialled hair shaft clean, and cut chicken abdomen open, take out haslet, wash most bloodstain with clear water, be stored in clean altar, then put into salt 1 part ~ 2 parts, 0.5 part ~ 1 part, spices powder, after stirring, cover lid pickles at least 48 hours;
B, the chicken of pickling is put in charcoal baking box, grilled 20 minutes of first vigorous fire, grilled 4 hours of little fire again, then the chicken of drying is put in described jar again, pour yellow rice wine 1 part ~ 2 parts into, material in chicken and altar is stirred again, then good seal altar mouth, place and ferment in the cool, ferment at least 10 days, just can open altar;
C, open altar after, sour chicken to be put in charcoal baking box, grilled 20 minutes of first vigorous fire, more grilled 40 minutes of little fire, Guan Huo.
In technique scheme, scheme is more specifically: in step B, adds the sweet wine of 1 part ~ 2 parts before stirring, then materials all in altar and chicken is stirred; Described cool place place temperature is 20 DEG C ~ 30 DEG C.
Further: described spices powder comprises the raw material of the following weight portion after pulverizing: 5 parts, Chinese prickly ash, Chinese cassia tree 2 parts, three how 2 parts, dried orange peel 2 parts, the root of Dahurain angelica 2 parts, rhizoma zingiberis 2 parts, chilli 5 parts.
Further: after described step C completes, after grilled good sour chicken sterilization, carry out sterile vacuum packaging.
Further: described sterilization temperature is 95 DEG C ~ 110 DEG C, and sterilizing time is 4 seconds ~ 10 seconds.
Chinese prickly ash of the present invention, has warming middle energizer to relieve pain; Dehumidifying antidiarrheal; Effect of killing parasites to relieve itshing, roundworm stomachache can be controlled, vomiting is had loose bowels, lung cold cough breathe heavily, lung cold cough breathe heavily, under dental caries and toothache, pruritus vulvae band, eczema pruitus.
Chinese cassia tree of the present invention, [another name] male osmanthus (" herbal classic "), purple osmanthus (" property of medicine opinion "), great Gui (Tang Materia Medica), peppery osmanthus (" Renzhai Zhi Zhi Fang, Effective Recipes from Renzhai House "), cassia bark (" book on Chinese herbal medicine is stated "), beautiful osmanthus (" book on Chinese herbal medicine asks former ") is dry hide and the branch skin of canella Chinese cassia tree; Its composition is that skin contains title cassia oil 1 ~ 2%, and main component is cinnaldehydrum 75 ~ 90%, and containing a small amount of acetic acid cassia bark ester, phenylpropyl acetate etc.; It cures mainly function is complement sun, warming spleen and stomach, removing internal cold, promoting blood circulation.Control the Yang-function insufficiency of kidneyzang, the cold weak pulse of limb, yang depletion is collapsed, and stomachache is had loose bowels, and cold hernia is run quickly globefish, waist knee crymodynia, Jing Bi Disorder lump in the abdomen, cloudy subcutaneous ulcer, streamer, and empty sun is more floating, heat in the upper and cold in the lower.
Of the present invention three how, and having another name called husky ginger, mountain is peppery, is root-like stock, annual herb plant, the drought-enduring resistance to lean fearness leaching of its property.Meridian distribution of property and flavor: temperature; Pungent; Return stomach warp, have in promoting the circulation of qi temperature, help digestion, pain relieving.For chest diaphragm turgor, coldness and pain in the epigastrium, diet does not disappear.
Dried orange peel of the present invention, another name: orange peel, expensive old, red skin, yellow orange peel, wide orange peel, PERICARPIUM CITRI RETICULATAE, orange peel, citrus chachiensis hortorum is the maturate peel of rutaceae orange and variety thereof.Appetizing in tool regulating QI and lowering the adverseness, tune, eliminating dampness and eliminating phlegm merit.Cure mainly dirty inverse, the difficulty in urination and defecation of taste retention of dampness due to stagnation of QI, chest diaphragm full vexed, abdominal distention, do not feel like eating, vomiting, lung qi retardance, coughing with a lot of sputum, also control acute mastitis from the beginning of.
The root of Dahurain angelica of the present invention, warm in nature, taste is pungent, and gas fragrance, micro-hardship, has wines used as antirheumatic, apocenosis of invigorating blood circulation, effect of myogenic pain relieving, for headache, toothache, nasosinusitis, intestines wind anal fistula, leukorrhea with reddish discharge, ulcer sores, pruitus.
The present invention compared with prior art, has following beneficial effect:
1, with the spiced dry acid chicken that this method is made, salting period is short, the chicken of pickling out is fragrant, acid, alcohol and delicious, left a lingering fragrance in one's mouth after food, open spleen stomach invigorating, promote the production of body fluid aid digestion, especially pickled fermented by again carrying out after grilled for sour chicken doing after first time pickles, the crisp meat of the sour cock skin gristle drawn is soft, also has strong fragrance.
2, spiced dry acid chicken of the present invention is convenient for carrying, and can preserve for a long time, can cook to eat also can namely buy and namely eat, and meets the demand of people's fast pace life.
3, make spices powder by fermentation after, the effect of existing natural health, has again medical function.
Detailed description of the invention
Below in conjunction with instantiation, the invention will be further described:
Embodiment 1:
The preparation method of this spiced dry acid chicken is:
Step one: first do spices powder, spices powder raw material comprises 50 grams, Chinese prickly ash, Chinese cassia tree 20 grams, three how 20 grams, dried orange peel 20 grams, the root of Dahurain angelica 20 grams, rhizoma zingiberis 20 grams and chilli 50 grams, is weighed up by each raw material and to mix after putting into crusher for crushing and to obtain spices powder;
Step 2: 750 grams of chickens are dialled hair shaft clean, cut chicken abdomen open, takes out haslet, washes most bloodstain, be stored in clean altar with clear water, then puts into the salt 50 grams spices powder 25 gram obtained with step one; After stirring, cover lid pickles 48 hours;
Step 3: the chicken of pickling is put in charcoal baking box, grilled 20 minutes of first vigorous fire, grilled 4 hours of little fire again, then the chicken of drying is put in described jar again, pour yellow rice wine 50 grams into, material in chicken and altar is stirred again, then good seal altar mouth, place after fermenting 10 days in the cool, just can open altar;
Step 4: after opening altar, sour chicken is put in charcoal baking box, grilled 20 minutes of first vigorous fire, grilled 40 minutes of little fire again, Guan Huo, finally carries out sterilization after 10 seconds by grilled good sour chicken, carries out sterile vacuum packaging under the sterilization temperature of 95 DEG C ~ 110 DEG C, reinstall exquisite packaging bag, portable spiced dry acid chicken can complete.
Embodiment 2:
The preparation method of this spiced dry acid chicken is:
Step one: first do spices powder, spices powder raw material comprises 50 grams, Chinese prickly ash, Chinese cassia tree 20 grams, three how 20 grams, dried orange peel 20 grams, the root of Dahurain angelica 20 grams, rhizoma zingiberis 20 grams and chilli 50 grams, is weighed up by each raw material to put into crusher for crushing and namely obtain spices powder;
Step 2: 1000 grams of chickens are dialled hair shaft clean, cut chicken abdomen open, takes out haslet, washes most bloodstain, be stored in clean altar with clear water, then puts into the salt 100 grams spices powder 50 gram obtained with step one; After stirring, cover lid pickles 48 hours;
Step 3: the chicken of pickling is put in charcoal baking box, grilled 20 minutes of first vigorous fire, grilled 4 hours of little fire again, then the chicken of drying is put in described jar again, pour yellow rice wine 100 grams and sweet wine 50 grams into, material in chicken and altar is stirred again, then good seal altar mouth, place after fermenting 10 days in the cool, just can open altar;
Step 4: after opening altar, sour chicken is put in charcoal baking box, grilled 20 minutes of first vigorous fire, grilled 40 minutes of little fire again, Guan Huo, finally carries out sterilization after 10 seconds by grilled good sour chicken, carries out sterile vacuum packaging under the sterilization temperature of 95 DEG C ~ 110 DEG C, reinstall exquisite packaging bag, portable spiced dry acid chicken can complete.
Claims (5)
1. a preparation method for spiced dry acid chicken, is characterized in that comprising the steps:
A, the chicken of 15 ~ 20 parts to be dialled hair shaft clean, and cut chicken abdomen open, take out haslet, wash most bloodstain with clear water, be stored in clean altar, then put into salt 1 part ~ 2 parts, 0.5 part ~ 1 part, spices powder, after stirring, cover lid pickles at least 48 hours;
B, the chicken of pickling is put in charcoal baking box, grilled 20 minutes of first vigorous fire, grilled 4 hours of little fire again, then the chicken of drying is put in described jar again, pour yellow rice wine 1 part ~ 2 parts into, material in chicken and altar is stirred again, then good seal altar mouth, place and ferment in the cool, ferment at least 10 days, just can open altar;
C, open altar after, sour chicken to be put in charcoal baking box, grilled 20 minutes of first vigorous fire, more grilled 40 minutes of little fire, Guan Huo.
2. the preparation method of spiced dry acid chicken according to claim 1, is characterized in that: in step B, adds the sweet wine of 1 part ~ 2 parts before stirring, then materials all in altar and chicken is stirred; Described cool place place temperature is 20 DEG C ~ 30 DEG C.
3. the preparation method of spiced dry acid chicken according to claim 1 and 2, is characterized in that: described spices powder comprises the raw material of the following weight portion after pulverizing:
5 parts, Chinese prickly ash, Chinese cassia tree 2 parts, three how 2 parts, dried orange peel 2 parts, the root of Dahurain angelica 2 parts, rhizoma zingiberis 2 parts, chilli 5 parts.
4. the preparation method of spiced dry acid chicken according to claim 1, is characterized in that: after step C completes, and after grilled good sour chicken sterilization, carries out sterile vacuum packaging.
5. the preparation method of spiced dry acid chicken according to claim 4, is characterized in that: described sterilization temperature is 95 DEG C ~ 110 DEG C, and sterilizing time is 4 seconds ~ 10 seconds.
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| CN201510215936.0A CN104824700A (en) | 2015-05-01 | 2015-05-01 | Manufacturing method for spiced dried sour chicken |
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| CN201510215936.0A CN104824700A (en) | 2015-05-01 | 2015-05-01 | Manufacturing method for spiced dried sour chicken |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106136098A (en) * | 2016-06-16 | 2016-11-23 | 孙远文 | A kind of processing technology of eight fragrant string chickens |
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| CN101828721A (en) * | 2010-04-28 | 2010-09-15 | 河北永生食品有限公司 | Method for manufacturing chicken-wrapped bread |
| CN102273645A (en) * | 2011-07-19 | 2011-12-14 | 宁波市禽丰食品有限公司 | Processing method of novel flavor muscovy duck |
| CN102669700A (en) * | 2011-12-21 | 2012-09-19 | 河南科技大学 | Fermented dried goose meat |
| KR101223017B1 (en) * | 2011-04-25 | 2013-01-17 | 충북도립대학산학협력단 | Manufacturing method of ripening fish containing oybean paste including lacquer-tree |
| CN103156205A (en) * | 2013-02-28 | 2013-06-19 | 四川省石棉县田湾河野生资源开发有限公司 | Fermented chicken and manufacturing method thereof |
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2015
- 2015-05-01 CN CN201510215936.0A patent/CN104824700A/en active Pending
Patent Citations (6)
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| CN101181075A (en) * | 2007-11-30 | 2008-05-21 | 中国农业科学院北京畜牧兽医研究所 | Method for processing original shape massive zymolysis chicken products |
| CN101828721A (en) * | 2010-04-28 | 2010-09-15 | 河北永生食品有限公司 | Method for manufacturing chicken-wrapped bread |
| KR101223017B1 (en) * | 2011-04-25 | 2013-01-17 | 충북도립대학산학협력단 | Manufacturing method of ripening fish containing oybean paste including lacquer-tree |
| CN102273645A (en) * | 2011-07-19 | 2011-12-14 | 宁波市禽丰食品有限公司 | Processing method of novel flavor muscovy duck |
| CN102669700A (en) * | 2011-12-21 | 2012-09-19 | 河南科技大学 | Fermented dried goose meat |
| CN103156205A (en) * | 2013-02-28 | 2013-06-19 | 四川省石棉县田湾河野生资源开发有限公司 | Fermented chicken and manufacturing method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106136098A (en) * | 2016-06-16 | 2016-11-23 | 孙远文 | A kind of processing technology of eight fragrant string chickens |
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Application publication date: 20150812 |