CN1056044A - The preparation method of the fragrant chicken in a kind of Northeast - Google Patents
The preparation method of the fragrant chicken in a kind of Northeast Download PDFInfo
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- CN1056044A CN1056044A CN91106013A CN91106013A CN1056044A CN 1056044 A CN1056044 A CN 1056044A CN 91106013 A CN91106013 A CN 91106013A CN 91106013 A CN91106013 A CN 91106013A CN 1056044 A CN1056044 A CN 1056044A
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Abstract
The fragrant process for making chicken in the Northeast of the present invention, it comprise slaughter, pluck, cut open the chest, cleaning, moulding, operations such as boiling then, explode, smoke.Characteristics are to feed in live chickens and absorb it slaughtering in preceding 5-10 days the flavorant solution that will prepare; After smoking, chicken is put into the long-used soup that integrates multiple flavouring and carry out boiling, again chicken is put into the soup that soaks that is dissolved with the several flavor product after the boiling and carry out being fragrant chicken after low temperature soaks.Therefore the fragrant chicken of made of the present invention have that color and luster is pretty and dazzling, the ripe characteristics such as bone of taking off of taste unanimity in the table, sliding tender tasty and refreshing, multi-flavor sweet-smelling, meat.
Description
The present invention relates to the preparation method of the fragrant chicken of a kind of local flavor.
At present, the kind of domestic fragrant chicken is more, and wherein the manufacturer of the fragrant chicken of each department local flavor also is countless, their common feature be earlier through pluck, cut open the chest, after the cleaning, type selecting directly into the stove baking, bake and get that to be stained with seasoning matter edible.Its shortcoming be the chicken that bakes because the time of contact seasoning matter is shorter, and taste differs in the table, and fat oil is many, it is poor that meat takes off bone, inconvenient eating.
The object of the present invention is to provide the fragrant chicken processing technique in taste unanimity in a kind of table, the fragrance infiltration live chickens human body.
Preparation method of the present invention is:
A, before slaughtering, in 5-10 days flavorant solution is fed in live chickens, slaughter then, pluck, cut open the chest, cleaning, moulding;
Immersed after b, the moulding in the fragrant soup boil 2 hours, and fried after taking out dipping honey;
C, the chicken after will frying are put into the censer with a certain amount of smoked material and smoked 20-25 minute;
D, smoked chicken is put into long-used soup sealing pot back heating, boiled under minute-pressure 20-25 minute, open pot cover and add flavoring at twice, constant temperature minute-pressure boiling after 40 minutes and 30 minutes is taken out chicken respectively.
Chicken after e, the boiling is put into the temperature of sealing and soaks soup at 5-25 ℃, soaks 100-120 minute under 0.7 atmospheric pressure, takes out and is finished savoury chicken.
Above-mentioned flavorant solution be by fragrant fermented soya beans, salted or other wise, Lan Xiang, fragrant Soviet Union, Chinese prickly ash, vegetables spices,
Fragrant by 3: 1: 4: 0.1: 5: 0.5 weight proportion adds that 50-100 times water is mixed and made into; Fragrant soup be by Chinese anise,
Perfume, cloves, fragrant fine and soft, wrinkled giant hyssop add doubly water mixing of 80-100, open to boil and be cooled to normal temperature in 1 hour again and make by the weight proportion of 1-1.5: 1.3-1.5: 0.3-0.5: 5-10: 4-5; Smoked material be by fragrant osmanthus, spiceleaf, charcoal, rose perfume (or spice), tealeaves by 1: 2: 10: 3: 4 weight proportion is mixed and made into; Long-used soup be by Lemonfragrant Angelica Root, mushroom, fragrant Soviet Union, perfume (or spice) close in vain, Lan Xiang, Chinese prickly ash, oyster, Ze Zhi, dried orange peel, nutmeg be by 1: 4: 0.5: 2: 1.5: 0.5: 0.5: 2.5: 0.5: 1 weight proportion adds to boil in the 100-150 water doubly to be made; The flavoring of adding for twice, respectively by the fruit of Chinese wolfberry, rde bean, galangal, fructus amomi by 1: 3: 1.5: 0.5 weight proportion mix and by Semen sesami nigrum, black pepper, ginger, frankincense, Poria cocos by 2: 0.4: 3: 1: 2 weight proportion is made; Soak soup and be by date, Chinese olive, gingko, vegetables spices, intelligence development, cooking wine, white sugar, monosodium glutamate, sesame oil by 3: 5: 4: 7: 6: 1: 3: 0.1: 0.5 weight proportion join boil in the 100-150 water doubly boiled, lower the temperature in 30 minutes after promptly.The raw material of live chickens selects for use area, Liaoyang food chicken to make.
The preparation method of the fragrant chicken of tradition is handled the processing of chicken and is all started from selecting after chicken slaughters, and the raising before the present invention on the make then starts from slaughtering-feed and raise spices is infiltrated in the human body fragrance, taste unanimity in the fragrant chicken table after the processing.After smoking, chicken put into special long-used soup in addition, under minute-pressure, heat and boil, carrying out the low temperature pressurization after the boiling in soaking soup soaks, this also is one of characteristics of the present invention, and it can enter the effective ingredient of flavouring in the fragrant chicken fully, and it is pretty and dazzling to make fragrant chicken have a color and luster, sliding tender tasty and refreshing, the multi-flavor sweet-smelling, the ripe bone that takes off of meat, characteristics such as lingering fragrance is long.
To further specify the present invention by embodiment below.
Earlier made the chicken drink raise the spice solution for preparing in preceding 10 days slaughtering the live chickens chosen, this spice solution by fragrant fermented soya beans, salted or other wise, Lan Xiang, fragrant Soviet Union, Chinese prickly ash, vegetables spices,
Fragrant by 3: 1: 4: 0.1: 5: 0.5 weight proportion adds that 100 times water is mixed and made into again, and makes live chickens before slaughtering in the fragrance infiltration human body.Slaughter then, scald chicken pluck and wash, cut open the chest, cleaning, integer.With the washing of the chicken of integer dry in the air empty back immersed in the fragrant soup that boils dipping 2 hours (this perfume (or spice) soup be by Chinese anise,
Perfume, cloves, fragrant fine and soft, wrinkled giant hyssop are by 1: 1.5: 0.3: 5: 4 weight proportion add again 100 times the water mixing, open to boil be cooled to that normal temperature makes in 1 hour).To soak the live chickens dipping honey of fragrant soup, and hang and colluding on the frame, drop is put into the soya-bean oil of getting away and is fried after removing the inside and outside unnecessary honey of chicken body, is golden yellow.Taking-up is placed on empty remaining soya-bean oil to the greatest extent in the sky fuel tank, pats with nail and hits, and punctures thick sarcocyte.Then chicken is put into smoked case and smoked 20 minutes, the smoked material in the smoked case be by fragrant osmanthus, spiceleaf, charcoal, rose perfume (or spice), tealeaves by 1: 2: 10: 3: 4 weight proportion is made after mixing.
Chicken after above-mentioned the smoking is put in the long-used soup, long-used soup be by Lemonfragrant Angelica Root, mushroom, fragrant Soviet Union, perfume (or spice) close in vain, Lan Xiang, Chinese prickly ash, oyster, Ze Zhi, dried orange peel, nutmeg be by 1: 4: 0.5: 2: 1.5: 0.5: 0.5: 2.5: 0.5: 1 weight proportion adds to boil in the 100-150 water doubly to be made, pot is sealed, under 130-150 ℃, minute-pressure, boiled 20 minutes, after playing the envelope pot cover, chicken in the pot is carried out order adjust, in the hope of pressurized, temperature, ooze flavor evenly; Carrying out second time flavouring feeds intake, this flavouring is by the fruit of Chinese wolfberry, rde bean, galangal, fructus amomi was by 1: 3: 1.5: 0.5 weight proportion is mixed and made into, before being equivalent to prepare, its inventory chats the weight of long-used soup, brew temperatures, pressure is the same, 40 minutes time, the laggard front sequence adjustment of boiling, carrying out for the third time then, flavouring feeds intake, this flavouring is by Semen sesami nigrum, pepper, ginger, frankincense, Poria cocos was by 2: 0.4: 3: 1: 2 weight proportion is mixed and made into, its inventory the same (because of the chicken of boiling same amount), brew temperatures, pressure is the same, 30 minutes time.The inventory of above-mentioned each proportioning can be according to the volume of pot, and the quantity of time processing chicken, weight are determined.
Last procedure is the chicken of boiling to be put into 25 ℃ (normal temperature) soak soup and seal pressurization, constant temperature soaks, soak soup and be by date, Chinese olive, gingko, vegetables spices, intelligence development, cooking wine, white sugar, monosodium glutamate, sesame oil by by 3: 5: 4: 7: 6: 1: 3: 0.1: 0.5 weight proportion joins 100 times water to be mixed and stews soup, and reduces to make behind the normal temperature.To soak soup bucket sealing, soak the fragrant chicken that made of the present invention is taken out in the decompression back 120 minutes after being forced into 0.7 atmospheric pressure.
Because above-mentioned batching all recycles, therefore can feed intake by above-mentioned prescription at any time as required.
Claims (8)
1, the preparation method of the fragrant chicken in a kind of Northeast is characterized in that:
A, before slaughtering, in 5-10 days flavorant solution is fed in live chickens, slaughter then, pluck, cut open the chest, cleaning, moulding;
Immersed after b, the moulding in the fragrant soup boil 2 hours, and fried after taking out dipping honey;
C, the chicken after will frying are put into the censer with a certain amount of smoked material and smoked 20-25 minute;
D, smoked chicken is put into long-used soup sealing pot back heating, boiled under minute-pressure 20-25 minute, open pot cover and add flavoring at twice, the constant temperature boiling after 40 minutes and 30 minutes is taken out chicken respectively.
Chicken after e, the boiling is put into the temperature of sealing and soaks soup at 5-25 ℃, soaks 100-120 minute under 0.7 atmospheric pressure, takes out and is finished savoury chicken.
2, preparation method according to claim 1, it is characterized in that above-mentioned flavorant solution be by fragrant fermented soya beans, salted or other wise, Lan Xiang, fragrant Soviet Union, Chinese prickly ash, vegetables spices,
Fragrant by 3: 1: 4: 0.1: 5: 0.5 weight proportion adds that 50-100 times water is mixed and made into.
3, preparation method according to claim 1, it is characterized in that fragrant soup in the b item be by Chinese anise,
Perfume, cloves, fragrant fine and soft, wrinkled giant hyssop add doubly water mixing of 80-100, open to boil and be cooled to normal temperature in 1 hour again and make by the weight proportion of 1-1.5: 1.3-1.5: 0.3-0.5: 5-10: 4-5.
4, preparation method according to claim 1, it is characterized in that smoked material in the c item be by fragrant osmanthus, spiceleaf, charcoal, rose perfume (or spice), tealeaves by 1: 2: 10: 3: 4 weight proportion is mixed and made into.
5, preparation method according to claim 1, it is characterized in that long-used soup in the d item be by Lemonfragrant Angelica Root, mushroom, fragrant Soviet Union, perfume (or spice) close in vain, Lan Xiang, Chinese prickly ash, oyster, Ze Zhi, dried orange peel, nutmeg be by 1: 4: 0.5: 2: 1.5: 0.5: 0.5: 2.5: 0.5: 1 weight proportion adds to boil in the 100-150 water doubly to be made.
6, preparation method according to claim 1, it is characterized in that the flavoring added for twice in the d item, respectively by the fruit of Chinese wolfberry, rde bean, galangal, fructus amomi by 1: 3: 1.5: 0.5 weight proportion mix and by Semen sesami nigrum, black pepper, ginger, frankincense, Poria cocos by 2: 0.4: 3: 1: 2 weight proportion is made.
7, preparation method according to claim 1, it is characterized in that in the e item soak soup be by date, Chinese olive, gingko, vegetables spices, intelligence development, cooking wine, white sugar, monosodium glutamate, sesame oil by 3: 5: 4: 7: 6: 1: 3: 0.1: 0.5 weight proportion join boil in the 100-150 water doubly boiled, lower the temperature in 30 minutes after promptly.
8, preparation method according to claim 1 is characterized in that the raw material of live chickens selects for use area, Liaoyang food chicken to make.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91106013A CN1056044A (en) | 1991-01-23 | 1991-01-23 | The preparation method of the fragrant chicken in a kind of Northeast |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91106013A CN1056044A (en) | 1991-01-23 | 1991-01-23 | The preparation method of the fragrant chicken in a kind of Northeast |
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| Publication Number | Publication Date |
|---|---|
| CN1056044A true CN1056044A (en) | 1991-11-13 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN91106013A Pending CN1056044A (en) | 1991-01-23 | 1991-01-23 | The preparation method of the fragrant chicken in a kind of Northeast |
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| CN (1) | CN1056044A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101263914B (en) * | 2008-04-17 | 2011-02-02 | 刘春河 | Method for making fumigated spiced pig's feet |
| CN102948724A (en) * | 2012-10-29 | 2013-03-06 | 临汾市尧都区吴家宝兴熏肉制品有限公司 | Marinated meat seasoning |
| CN109329770A (en) * | 2018-11-02 | 2019-02-15 | 江西育源生态农业有限公司 | A kind of processing method of ecology pressed salted duck |
-
1991
- 1991-01-23 CN CN91106013A patent/CN1056044A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101263914B (en) * | 2008-04-17 | 2011-02-02 | 刘春河 | Method for making fumigated spiced pig's feet |
| CN102948724A (en) * | 2012-10-29 | 2013-03-06 | 临汾市尧都区吴家宝兴熏肉制品有限公司 | Marinated meat seasoning |
| CN109329770A (en) * | 2018-11-02 | 2019-02-15 | 江西育源生态农业有限公司 | A kind of processing method of ecology pressed salted duck |
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