CN105211911A - A kind of Stewed Chicken in Beer and preparation method thereof - Google Patents
A kind of Stewed Chicken in Beer and preparation method thereof Download PDFInfo
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- CN105211911A CN105211911A CN201510715656.6A CN201510715656A CN105211911A CN 105211911 A CN105211911 A CN 105211911A CN 201510715656 A CN201510715656 A CN 201510715656A CN 105211911 A CN105211911 A CN 105211911A
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Abstract
The present invention relates to a kind of Stewed Chicken in Beer, comprise following raw material: edible oil 6 ~ 10 grams, 8 ~ 12 grams, salt 5 ~ 9 grams of, Salt roasted chicken powder, dark soy sauce 3 ~ 7 grams, water or beer 90 ~ 110 grams, light chicken 2.5 ~ 3.5 jin; The Stewed Chicken in Beer color and luster using this formula to produce is bright and new, fresh and tender good to eat, and taste is very good, can meet the pursuit that people are day by day harsh to cuisines, good in economic efficiency; A preparation method for Stewed Chicken in Beer, comprises following procedure of processing: dry-salt: spread edible iodized salt respectively at the inner surface of cleaned light chicken and outer surface and pickle; Condiment: stir in formula except the leftover materials delustered except chicken all join in container, obtain sauce; Coating: use clean brush sauce to be evenly applied to inner surface and the outer surface of the light chicken of pickling; Fire-cure: the light chicken coating sauce is put on stove and fire-cures, until well-done, get product; The preparation method technique of this Stewed Chicken in Beer is simple, and production efficiency is high, and product percent of pass is high, is suitable for large-scale promotion application.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of Stewed Chicken in Beer and preparation method thereof.
Background technology
Chicken is a kind of common food poultry.In prior art, the cooking method for chicken is various, and wherein, Stewed Chicken in Beer is the cuisine of one of them unique flavor.Existing Stewed Chicken in Beer, due to the research and not deep enough to the preparation method of Stewed Chicken in Beer to formula, causes the taste of Stewed Chicken in Beer good not, can not meet the pursuit that people are day by day harsh to cuisines, there is the necessity improved.
Summary of the invention
The present invention provides a kind of Stewed Chicken in Beer and preparation method thereof for overcoming above-mentioned defect, the Stewed Chicken in Beer color and luster using this formula and preparation method to produce is bright and new, fresh and tender good to eat, and taste is very good, the pursuit that people are day by day harsh to cuisines can be met, good in economic efficiency; The preparation method technique of this Stewed Chicken in Beer is simple, and production efficiency is high, and product percent of pass is high, is suitable for large-scale promotion application.
For achieving the above object, the present invention adopts following technical scheme.
A kind of Stewed Chicken in Beer, comprises following raw material:
Preferably, a kind of Stewed Chicken in Beer, comprises following raw material:
Preferably, a kind of Stewed Chicken in Beer, comprises following raw material:
More preferably, a kind of Stewed Chicken in Beer, comprises following raw material:
Wherein, described edible oil is peanut oil, corn oil, soya-bean oil or edible blend oil.
Wherein, described Salt roasted chicken powder comprises following raw material:
Wherein, described salt is iodic salt, and described smooth chicken is Yellow Chicken light chicken.
The name of " Yellow Chicken " is granted by an emperor by Chu Yuan-chang.Rank first in National agricultural portion authority ancient books and records " Chinese poultry resource will " book, this Ji Shu peasant household the Nature is put in a suitable place to breed.Its fine and tender taste, delicious flavour, nutritious, enjoy higher reputation at home and abroad.Good characteristics such as having small, appearance " three is yellow " (feather is yellow, pawl is yellow, beak is yellow), survival ability is strong, egg production is high, be Fresh & Tender in Texture, the Chicken breed of generally raising, because yellow plumage, yellow beak, yellow pin are gained the name.Adult Chicken body weight is about 3-4 kilogram, and chicken matter is soft, and skin gristle is soft, the plentiful and delicious flavour of fat.Thus obtaining global accreditation, Yellow Chicken is one of foremost native chicken of China.
A preparation method for Stewed Chicken in Beer, comprises following procedure of processing:
Dry-salt: to spread edible iodized salt respectively at the inner surface of cleaned light chicken and outer surface and pickle;
Condiment: stir in formula except the leftover materials delustered except chicken all join in container, obtain sauce;
Coating: use clean brush sauce to be evenly applied to inner surface and the outer surface of the light chicken of pickling;
Fire-cure: the light chicken coating sauce is put on stove and fire-cures, until well-done, get product.
Wherein, operation of fire-cureing comprises following procedure of processing:
Fire-cureing in side: fire-cures 4 ~ 6 minutes to one of them side of light chicken, then fire-cures 4 ~ 6 minutes to the another one side of light chicken;
End face fire-cures: fire-cure 9 ~ 11 minutes to the end face of light chicken;
Fire-cureing in bottom surface: fire-cures 14 ~ 16 minutes to the bottom surface of light chicken.
Wherein, in dry-salt step, the salting period of light chicken is 10 ~ 20 minutes, spring and summer sky, 15 ~ 25 minutes, autumn and winter sky;
Wherein, fire-cureing in step, the temperature of fire-cureing is 190 ~ 210 DEG C;
Wherein, after described step of fire-cureing, following procedure of processing is also comprised:
Vacuum packaging: use vacuum packaging equipment to carry out vacuum packaging operation to the Stewed Chicken in Beer of finished product;
High temperature sterilization: packaged Stewed Chicken in Beer is put into sterilizing equipment decontaminating apparatus and carries out high temperature sterilization operation;
Cooling: close sterilizing equipment decontaminating apparatus, make Stewed Chicken in Beer naturally cool to room temperature;
The examination and test of products: carry out appearance test to packaged Stewed Chicken in Beer, checks the sealing of product, as Packing Intact, is certified products.
Beneficial effect of the present invention is: a kind of Stewed Chicken in Beer of the present invention, comprises following raw material: edible oil 6 ~ 10 grams, 8 ~ 12 grams, salt 5 ~ 9 grams of, Salt roasted chicken powder, dark soy sauce 3 ~ 7 grams, water or beer 90 ~ 110 grams, light chicken 2.5 ~ 3.5 jin; The Stewed Chicken in Beer color and luster using this formula to produce is bright and new, fresh and tender good to eat, and taste is very good, can meet the pursuit that people are day by day harsh to cuisines, good in economic efficiency;
A preparation method for Stewed Chicken in Beer, comprises following procedure of processing: dry-salt: spread edible iodized salt respectively at the inner surface of cleaned light chicken and outer surface and pickle; Condiment: stir in formula except the leftover materials delustered except chicken all join in container, obtain sauce; Coating: use clean brush sauce to be evenly applied to inner surface and the outer surface of the light chicken of pickling; Fire-cure: the light chicken coating sauce is put on stove and fire-cures, until well-done, get product; The preparation method technique of this Stewed Chicken in Beer is simple, and production efficiency is high, and product percent of pass is high, is suitable for large-scale promotion application.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, and this is preferred embodiment of the present invention.
Embodiment 1.
A kind of Stewed Chicken in Beer of the present invention, comprises following raw material:
The edible oil of the present embodiment is peanut oil.
The present embodiment Salt roasted chicken powder comprises following raw material:
The salt of the present embodiment is iodic salt, and described smooth chicken is Yellow Chicken light chicken.
A preparation method for Stewed Chicken in Beer, comprises following procedure of processing:
Dry-salt: to spread edible iodized salt respectively at the inner surface of cleaned light chicken and outer surface and pickle;
Condiment: stir in formula except the leftover materials delustered except chicken all join in container, obtain sauce;
Coating: use clean brush sauce to be evenly applied to inner surface and the outer surface of the light chicken of pickling;
Fire-cure: the light chicken coating sauce is put on stove and fire-cures, until well-done, get product.
Wherein, operation of fire-cureing comprises following procedure of processing:
Fire-cureing in side: fire-cures 5 minutes to one of them side of light chicken, then fire-cures 5 minutes to the another one side of light chicken;
End face fire-cures: fire-cure 10 minutes to the end face of light chicken;
Fire-cureing in bottom surface: fire-cures 15 minutes to the bottom surface of light chicken.
Wherein, in dry-salt step, the salting period of light chicken is 15 minutes, spring and summer sky, 20 minutes, autumn and winter sky;
Wherein, fire-cureing in step, the temperature of fire-cureing is 200 DEG C;
Wherein, after described step of fire-cureing, following procedure of processing is also comprised:
Vacuum packaging: use vacuum packaging equipment to carry out vacuum packaging operation to the Stewed Chicken in Beer of finished product;
High temperature sterilization: packaged Stewed Chicken in Beer is put into sterilizing equipment decontaminating apparatus and carries out high temperature sterilization operation;
Cooling: close sterilizing equipment decontaminating apparatus, make Stewed Chicken in Beer naturally cool to room temperature;
The examination and test of products: carry out appearance test to packaged Stewed Chicken in Beer, checks the sealing of product, as Packing Intact, is certified products.
Embodiment 2.
A kind of Stewed Chicken in Beer of the present invention, comprises following raw material:
The edible oil of the present embodiment is corn oil.
The present embodiment Salt roasted chicken powder comprises following raw material:
The salt of the present embodiment is iodic salt, and described smooth chicken is Yellow Chicken light chicken.
A preparation method for Stewed Chicken in Beer, comprises following procedure of processing:
Dry-salt: to spread edible iodized salt respectively at the inner surface of cleaned light chicken and outer surface and pickle;
Condiment: stir in formula except the leftover materials delustered except chicken all join in container, obtain sauce;
Coating: use clean brush sauce to be evenly applied to inner surface and the outer surface of the light chicken of pickling;
Fire-cure: the light chicken coating sauce is put on stove and fire-cures, until well-done, get product.
Wherein, operation of fire-cureing comprises following procedure of processing:
Fire-cureing in side: fire-cures 4 minutes to one of them side of light chicken, then fire-cures 4 minutes to the another one side of light chicken;
End face fire-cures: fire-cure 11 minutes to the end face of light chicken;
Fire-cureing in bottom surface: fire-cures 16 minutes to the bottom surface of light chicken.
Wherein, in dry-salt step, the salting period of light chicken is 10 minutes, spring and summer sky, 15 minutes, autumn and winter sky;
Wherein, fire-cureing in step, the temperature of fire-cureing is 195 DEG C;
Wherein, after described step of fire-cureing, following procedure of processing is also comprised:
Vacuum packaging: use vacuum packaging equipment to carry out vacuum packaging operation to the Stewed Chicken in Beer of finished product;
High temperature sterilization: packaged Stewed Chicken in Beer is put into sterilizing equipment decontaminating apparatus and carries out high temperature sterilization operation;
Cooling: close sterilizing equipment decontaminating apparatus, make Stewed Chicken in Beer naturally cool to room temperature;
The examination and test of products: carry out appearance test to packaged Stewed Chicken in Beer, checks the sealing of product, as Packing Intact, is certified products.
Embodiment 3.
A kind of Stewed Chicken in Beer of the present invention, comprises following raw material:
The edible oil of the present embodiment is edible blend oil.
The present embodiment Salt roasted chicken powder comprises following raw material:
The salt of the present embodiment is iodic salt, and described smooth chicken is Yellow Chicken light chicken.
A preparation method for Stewed Chicken in Beer, comprises following procedure of processing:
Dry-salt: to spread edible iodized salt respectively at the inner surface of cleaned light chicken and outer surface and pickle;
Condiment: stir in formula except the leftover materials delustered except chicken all join in container, obtain sauce;
Coating: use clean brush sauce to be evenly applied to inner surface and the outer surface of the light chicken of pickling;
Fire-cure: the light chicken coating sauce is put on stove and fire-cures, until well-done, get product.
Wherein, operation of fire-cureing comprises following procedure of processing:
Fire-cureing in side: fire-cures 6 minutes to one of them side of light chicken, then fire-cures 6 minutes to the another one side of light chicken;
End face fire-cures: fire-cure 9 minutes to the end face of light chicken;
Fire-cureing in bottom surface: fire-cures 14 minutes to the bottom surface of light chicken.
Wherein, in dry-salt step, the salting period of light chicken is 20 minutes, spring and summer sky, 25 minutes, autumn and winter sky;
Wherein, fire-cureing in step, the temperature of fire-cureing is 210 DEG C;
Wherein, after described step of fire-cureing, following procedure of processing is also comprised:
Vacuum packaging: use vacuum packaging equipment to carry out vacuum packaging operation to the Stewed Chicken in Beer of finished product;
High temperature sterilization: packaged Stewed Chicken in Beer is put into sterilizing equipment decontaminating apparatus and carries out high temperature sterilization operation;
Cooling: close sterilizing equipment decontaminating apparatus, make Stewed Chicken in Beer naturally cool to room temperature;
The examination and test of products: carry out appearance test to packaged Stewed Chicken in Beer, checks the sealing of product, as Packing Intact, is certified products.
Embodiment 4.
A kind of Stewed Chicken in Beer of the present invention, comprises following raw material:
The edible oil of the present embodiment is peanut oil.
The present embodiment Salt roasted chicken powder comprises following raw material:
The salt of the present embodiment is iodic salt, and described smooth chicken is Yellow Chicken light chicken.
A preparation method for Stewed Chicken in Beer, comprises following procedure of processing:
Dry-salt: to spread edible iodized salt respectively at the inner surface of cleaned light chicken and outer surface and pickle;
Condiment: stir in formula except the leftover materials delustered except chicken all join in container, obtain sauce;
Coating: use clean brush sauce to be evenly applied to inner surface and the outer surface of the light chicken of pickling;
Fire-cure: the light chicken coating sauce is put on stove and fire-cures, until well-done, get product.
Wherein, operation of fire-cureing comprises following procedure of processing:
Fire-cureing in side: fire-cures 5 minutes to one of them side of light chicken, then fire-cures 5 minutes to the another one side of light chicken;
End face fire-cures: fire-cure 10 minutes to the end face of light chicken;
Fire-cureing in bottom surface: fire-cures 15 minutes to the bottom surface of light chicken.
Wherein, in dry-salt step, the salting period of light chicken is 15 minutes, spring and summer sky, 20 minutes, autumn and winter sky;
Wherein, fire-cureing in step, the temperature of fire-cureing is 200 DEG C;
Wherein, after described step of fire-cureing, following procedure of processing is also comprised:
Vacuum packaging: use vacuum packaging equipment to carry out vacuum packaging operation to the Stewed Chicken in Beer of finished product;
High temperature sterilization: packaged Stewed Chicken in Beer is put into sterilizing equipment decontaminating apparatus and carries out high temperature sterilization operation;
Cooling: close sterilizing equipment decontaminating apparatus, make Stewed Chicken in Beer naturally cool to room temperature;
The examination and test of products: carry out appearance test to packaged Stewed Chicken in Beer, checks the sealing of product, as Packing Intact, is certified products.
Embodiment 5.
A kind of Stewed Chicken in Beer of the present invention, comprises following raw material:
The edible oil of the present embodiment is soya-bean oil.
The present embodiment Salt roasted chicken powder comprises following raw material:
The salt of the present embodiment is iodic salt, and described smooth chicken is Yellow Chicken light chicken.
A preparation method for Stewed Chicken in Beer, comprises following procedure of processing:
Dry-salt: to spread edible iodized salt respectively at the inner surface of cleaned light chicken and outer surface and pickle;
Condiment: stir in formula except the leftover materials delustered except chicken all join in container, obtain sauce;
Coating: use clean brush sauce to be evenly applied to inner surface and the outer surface of the light chicken of pickling;
Fire-cure: the light chicken coating sauce is put on stove and fire-cures, until well-done, get product.
Wherein, operation of fire-cureing comprises following procedure of processing:
Fire-cureing in side: fire-cures 5 minutes to one of them side of light chicken, then fire-cures 5 minutes to the another one side of light chicken;
End face fire-cures: fire-cure 10 minutes to the end face of light chicken;
Fire-cureing in bottom surface: fire-cures 15 minutes to the bottom surface of light chicken.
Wherein, in dry-salt step, the salting period of light chicken is 12 minutes, spring and summer sky, 17 minutes, autumn and winter sky;
Wherein, fire-cureing in step, the temperature of fire-cureing is 198 DEG C;
Wherein, after described step of fire-cureing, following procedure of processing is also comprised:
Vacuum packaging: use vacuum packaging equipment to carry out vacuum packaging operation to the Stewed Chicken in Beer of finished product;
High temperature sterilization: packaged Stewed Chicken in Beer is put into sterilizing equipment decontaminating apparatus and carries out high temperature sterilization operation;
Cooling: close sterilizing equipment decontaminating apparatus, make Stewed Chicken in Beer naturally cool to room temperature;
The examination and test of products: carry out appearance test to packaged Stewed Chicken in Beer, checks the sealing of product, as Packing Intact, is certified products.
Embodiment 6.
A kind of Stewed Chicken in Beer of the present invention, comprises following raw material:
The edible oil of the present embodiment is peanut oil.
The present embodiment Salt roasted chicken powder comprises following raw material:
The salt of the present embodiment is iodic salt, and described smooth chicken is Yellow Chicken light chicken.
A preparation method for Stewed Chicken in Beer, comprises following procedure of processing:
Dry-salt: to spread edible iodized salt respectively at the inner surface of cleaned light chicken and outer surface and pickle;
Condiment: stir in formula except the leftover materials delustered except chicken all join in container, obtain sauce;
Coating: use clean brush sauce to be evenly applied to inner surface and the outer surface of the light chicken of pickling;
Fire-cure: the light chicken coating sauce is put on stove and fire-cures, until well-done, get product.
Wherein, operation of fire-cureing comprises following procedure of processing:
Fire-cureing in side: fire-cures 4 minutes to one of them side of light chicken, then fire-cures 4 minutes to the another one side of light chicken;
End face fire-cures: fire-cure 10 minutes to the end face of light chicken;
Fire-cureing in bottom surface: fire-cures 14 minutes to the bottom surface of light chicken.
Wherein, in dry-salt step, the salting period of light chicken is 18 minutes, spring and summer sky, 22 minutes, autumn and winter sky;
Wherein, fire-cureing in step, the temperature of fire-cureing is 205 DEG C;
Wherein, after described step of fire-cureing, following procedure of processing is also comprised:
Vacuum packaging: use vacuum packaging equipment to carry out vacuum packaging operation to the Stewed Chicken in Beer of finished product;
High temperature sterilization: packaged Stewed Chicken in Beer is put into sterilizing equipment decontaminating apparatus and carries out high temperature sterilization operation;
Cooling: close sterilizing equipment decontaminating apparatus, make Stewed Chicken in Beer naturally cool to room temperature;
The examination and test of products: carry out appearance test to packaged Stewed Chicken in Beer, checks the sealing of product, as Packing Intact, is certified products.
Finally should be noted that; above embodiment is only in order to illustrate technical scheme of the present invention; but not limiting the scope of the invention; although done to explain to the present invention with reference to preferred embodiment; those of ordinary skill in the art is to be understood that; can modify to technical scheme of the present invention or equivalent replacement, and not depart from essence and the scope of technical solution of the present invention.
Claims (10)
1. a Stewed Chicken in Beer, is characterized in that: comprise following raw material:
2. a kind of Stewed Chicken in Beer according to claim 1, is characterized in that: comprise following raw material:
3. a kind of Stewed Chicken in Beer according to claim 1, is characterized in that: comprise following raw material:
4. a kind of Stewed Chicken in Beer according to claim 1, is characterized in that: comprise following raw material:
5. a kind of Stewed Chicken in Beer according to claim 1, is characterized in that: described edible oil is peanut oil, corn oil, soya-bean oil or edible blend oil.
6. a kind of Stewed Chicken in Beer according to claim 1, is characterized in that: described Salt roasted chicken powder comprises following raw material:
7. a kind of Stewed Chicken in Beer according to claim 1, is characterized in that: described salt is iodic salt, and described smooth chicken is Yellow Chicken light chicken.
8. the preparation method of a kind of Stewed Chicken in Beer as described in claim 1-7 any one, is characterized in that: comprise following procedure of processing:
Dry-salt: to spread edible iodized salt respectively at the inner surface and outer surface that clean wicked light chicken and pickle;
Condiment: stir in formula except the leftover materials delustered except chicken all join in container, obtain sauce;
Coating: use clean brush sauce to be evenly applied to inner surface and the outer surface of the light chicken of pickling;
Fire-cure: the light chicken coating sauce is put on stove and fire-cures, until well-done, get product.
9. according to claim 8 ' plant the preparation method of Stewed Chicken in Beer, it is characterized in that: operation of fire-cureing comprises following procedure of processing:
Fire-cureing in side: fire-cures 4 ~ 6 minutes to one of them side of light chicken, then fire-cures 4 ~ 6 minutes to the another one side of light chicken;
End face fire-cures: fire-cure 9 ~ 11 minutes to the end face of light chicken;
Fire-cureing in bottom surface: fire-cures 14 ~ 16 minutes to the bottom surface of light chicken.
10. the preparation method of a kind of Stewed Chicken in Beer according to claim 8, is characterized in that:
In dry-salt step, the salting period of light chicken is 10 ~ 20 minutes, spring and summer sky, 15 ~ 25 minutes, autumn and winter sky;
Fire-cureing in step, the temperature of fire-cureing is 190 ~ 210 DEG C;
After described step of fire-cureing, also comprise following procedure of processing:
Vacuum packaging: use vacuum packaging equipment to carry out vacuum packaging operation to the Stewed Chicken in Beer of finished product;
High temperature sterilization: the Stewed Chicken in Beer that packaging is wicked is put into sterilizing equipment decontaminating apparatus and carries out high temperature sterilization operation;
Cooling: close sterilizing equipment decontaminating apparatus, make Stewed Chicken in Beer naturally cool to room temperature;
The examination and test of products: the Stewed Chicken in Beer wicked to packaging carries out appearance test, checks the sealing of product, as Packing Intact, is certified products.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510715656.6A CN105211911A (en) | 2015-10-28 | 2015-10-28 | A kind of Stewed Chicken in Beer and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510715656.6A CN105211911A (en) | 2015-10-28 | 2015-10-28 | A kind of Stewed Chicken in Beer and preparation method thereof |
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2015
- 2015-10-28 CN CN201510715656.6A patent/CN105211911A/en active Pending
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| CN1981630A (en) * | 2005-12-16 | 2007-06-20 | 天津中英纳米科技发展有限公司 | Roast chicken and its production |
| CN101697814A (en) * | 2008-09-27 | 2010-04-28 | 陈敬 | Chicken cooked with beer |
| CN102813231A (en) * | 2012-09-18 | 2012-12-12 | 贵州千里山生态食品股份有限公司 | Preparation method of fragrant duck by using Sanhu duck |
| CN103689642A (en) * | 2013-12-14 | 2014-04-02 | 高磊 | Manufacturing method of flavored roasted chicken |
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Application publication date: 20160106 |