CN105876464A - Tea-fragrant sticky rice with chicken and making method thereof - Google Patents
Tea-fragrant sticky rice with chicken and making method thereof Download PDFInfo
- Publication number
- CN105876464A CN105876464A CN201410446496.5A CN201410446496A CN105876464A CN 105876464 A CN105876464 A CN 105876464A CN 201410446496 A CN201410446496 A CN 201410446496A CN 105876464 A CN105876464 A CN 105876464A
- Authority
- CN
- China
- Prior art keywords
- tea
- chicken
- grams
- gram
- sticky rice
- 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.)
- Pending
Links
Landscapes
- Cereal-Derived Products (AREA)
Abstract
The invention relates to tea-fragrant sticky rice with chicken and a making method thereof. Raw materials of the tea-fragrant sticky rice with chicken comprise sticky rice, rapeseed oil, Shi-qian moss tea, salt and white sugar. The preparation method comprises steps as follows: preparing the raw materials, uniformly stir-frying, cooking and cooling. According to the invention, the Shi-qian moss tea is added during two processes: the raw materials are immersed in the Shi-qian moss tea liquor; and immersed and fried Shi-qian moss tea is added during the process of uniform stir-frying. The prepared tea-fragrant sticky rice with chicken has better color and stronger tea fragrance. After addition of the Shi-qian moss tea, the product has better taste, the oily feel of traditional sticky rice with chicken is prevented, and the product is helpful for digestion. Beneficial substances in the Shi-qian moss tea are fully combined with sticky rice and chicken, and the product is easier to absorb by human body. The Shi-qian moss tea has higher content of potassium, energy metabolism can be enhanced and normal function of neuro-muscle can be maintained after the product is eaten. Intestine peristalsis is promoted, and the product is easier to digest. Therefore, the product is more suitable for various kinds of people. The making method has outstanding original ecological characteristic and strong operability, and technical requirements are not high for production personnel.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of tea XIAGNNUOMI chicken and preparation method thereof.
Background technology
Shiqian tongue tea is the ground that the local each race tea grower cultivated since long selection-breeding in Guizhou In China province Shiqian County is formed
Side's kind, elite stand belongs to ancient Camellia sinensis series；The very few improved tea variety of China, resistance, adaptability,
Yield, quality all to win several raising than other places kind, and Li Xiang is lasting, and flavour is mellow, the green profit of color and luster,
Soup yellow skin is green bright, fresh and alive neat and well spaced at the bottom of leaf.Check through the Ministry of Agriculture, this tea pathogenic bacterium sanitary index, with much money
Belong to and the residual content of agriculture, be below European Union, Japan standard, aromatic substance content enrich, and containing zinc,
The benefit materials such as selenium, potassium.
Sticky rice in lotus leaf is the one of Chinese Guangdong Han nationality characteristic dessert, belongs to the Guangdong dishes style of cooking, and preparation method is at Oryza glutinosa
The stuffing material such as Carnis Gallus domesticus, barbecued meat, preserved egg yellow, Flammulina velutipes are put in the inside.Then steam with the real steamed tool that is put into of Folium Nelumbinis bag
Ripe.The main component of traditional sticky rice in lotus leaf is Oryza glutinosa, meat and oil, tastes the most greasy, overeats
Nondigestible, therefore, eat and be restricted.
Patent is that " manufacture method of a kind of waxy rice tea cake " (Authorization Notice No.: CN102919693A) is open
The manufacture method of a kind of waxy rice tea cake: the content of this patent includes: select materials, dispensing, stirring, molding,
Heating, cooling, packaging process, selected raw material is glutinous rice flour, tea powder, Rhizoma Solani tuber osi, egg, white sugar, water,
Tea powder, nutritious, color is good-looking, has tea smell, and people can be allowed to absorb more fully in Folium Camelliae sinensis
Abundant biological health composition, but, in Folium Camelliae sinensis, benefit materials is difficult to be absorbed by the body, ordinary tea leaves,
Potassium content is the highest, edible after be not fine for human consumption's function aspects, unsuitable polyphagia.
Summary of the invention
Instant invention overcomes deficiency of the prior art, it is provided that a kind of tea XIAGNNUOMI chicken and preparation method thereof.
In order to solve above-mentioned technical problem, the present invention is achieved by the following technical solutions: a kind of tea is fragrant
Sticky rice in lotus leaf, it is characterised in that in a tea XIAGNNUOMI chicken, proportioning raw materials is: 500 grams of Oryza glutinosa, Carnis Gallus domesticus 150
Gram, Oleum Brassicae campestris 10-20 gram, Shiqian tongue tea 12-18 gram, 2.5-4.5 gram of white sugar 2-4 of Sal
Gram.
Further improve tea XIAGNNUOMI chicken, it is characterised in that in a tea XIAGNNUOMI chicken, proportioning raw materials is:
500 grams of Oryza glutinosa, 150 grams of Carnis Gallus domesticus, Oleum Brassicae campestris 15 grams, Shiqian tongue tea 15 grams, Sal 3.5 grams is white
Sugar 3 grams.
The manufacture method of tea XIAGNNUOMI chicken, comprises the steps: to get the raw materials ready, and fries even, and steaming and decocting cools down, and it is special
Levy and be, during in melting process, Oryza glutinosa is soaked in Shiqian tongue tea tea 30 minutes, fry even during add filter
Through fried Shiqian tongue tea after Gan.
Improvement of getting the raw materials ready is: takes Shiqian tongue tea 12-18 gram, increases water soaking 2 hours, leaches Shiqian tongue tea,
The Shiqian tongue tea leached is through fried dry, standby；Take 500 grams of Oryza glutinosa and eluriate clean, be filtered dry, put into Shiqian
Tongue tea tea soaks 30 minutes, is filtered dry standby；Taking Carnis Gallus domesticus, being cut into block specification is 0.5cm × 0.5cm
× 0.5cm, puts Sal 0.5 gram and pickles 2-3 minute, standby.
Frying even improvement is: put into Oleum Brassicae campestris 10-20 gram in pot, heats 2-3 minute, Carnis Gallus domesticus is put into pot
Middle stir-fry dissipates, and is sequentially added into after being filtered dry in step (1) through fried Shiqian tongue tea, the Oryza glutinosa after being filtered dry, fries
Even, add white sugar 2-4 gram, Sal 2-4 gram, fry even.
Steaming and decocting cooling improvement is: the Oryza glutinosa that will have fried, Carnis Gallus domesticus, Shiqian tongue tea mixture puts into food steamer steaming and decocting
20 minutes, after cooling, pinch into sticky rice in lotus leaf group.
After steaming and decocting cooling, sterilizing improves and is: by steamed sticky rice in lotus leaf group corn hull parcel, enter by Rice dumpling leaf
Row is pressed into square after tying up, and is loaded on plastics high-temperature retort bag, uses vacuum sealer vacuum-pumping and sealing, will take out
Vacuum-packed sticky rice in lotus leaf group puts into high-pressure sterilizing pot, and at a temperature of 121 DEG C, sterilizing 30 minutes, go out
Pot cooling, has i.e. sterilized.
Compared with prior art, the tea XIAGNNUOMI chicken that the present invention makes, color and luster is more preferable, and tea smell is more
Dense；After adding Shiqian tongue tea, mouthfeel is more fragrant, solves sticky rice in lotus leaf greasy feeling in conventional procedure；Make Shiqian tongue tea
Middle benefit materials fully combines with Oryza glutinosa, Carnis Gallus domesticus, more can be absorbed by the body after eating；Shiqian tongue tea contains
Potassium amount is high, after using, it is possible to strengthens energy metabolism and maintains nervimuscular normal function, promotes intestinal
Wriggle, it is easier to digestion, thus be more suitable for various people and use.The present invention is workable, for life
Product personnel's technology is less demanding.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete
Describe, it is clear that described embodiment is only a part of embodiment of the present invention rather than all wholely
Embodiment.Based on the embodiment in the present invention, those of ordinary skill in the art are not making creativeness
The every other embodiment obtained under work premise, broadly falls into the scope of protection of the invention.
Embodiment one:
Weigh 500 grams of Oryza glutinosa, 150 grams of Carnis Gallus domesticus, Oleum Brassicae campestris 10 grams, Shiqian tongue tea 12 grams, Sal 2
Gram 0.5 gram of white sugar of Sal 2 grams is standby.
Manufacture method:
(1) take Shiqian tongue tea 12 grams, increase water soaking 2 hours, leach Shiqian tongue tea, with fried dry,
Take out standby；Take 500 grams of Oryza glutinosa and eluriate clean, be filtered dry, the Oryza glutinosa being filtered dry is put into tea soaks 30
Minute, it is filtered dry standby；Taking 150 grams of Carnis Gallus domesticus, being cut into block specification is 0.5cm × 0.5cm × 0.5cm, puts
Sal 0.5 gram is pickled 2-3 minute, standby.
(2) put into Oleum Brassicae campestris 10 grams in pot, heat 2-3 minute, Carnis Gallus domesticus is put into stir-fry in pot and dissipates, successively
Add in step (1) through fried Shiqian tongue tea, the Oryza glutinosa after being filtered dry, fry even, add white sugar 2 grams,
Sal 2 grams, fries even.
(3) Oryza glutinosa that will have fried, Carnis Gallus domesticus, Shiqian tongue tea mixture puts into food steamer steaming and decocting 20 minutes, cold
But, after, sticky rice in lotus leaf group is pinched into.
(4) steamed sticky rice in lotus leaf group corn hull is wrapped up, after tying up by Rice dumpling leaf, is pressed into square,
It is loaded on plastics high-temperature retort bag, uses vacuum sealer vacuum-pumping and sealing, the sticky rice in lotus leaf group that evacuation is packed
Put into high-pressure sterilizing pot, sterilizing 30 minutes at a temperature of 121 DEG C, take the dish out of the pot cooling, i.e. sterilizing complete,
Then packaging warehouse-in is carried out.
According to the above-mentioned sticky rice in lotus leaf produced, tea smell is light, in good taste, and color and luster is more yellow, is suitable for light
Crowd.
Embodiment two:
Weigh 500 grams of Oryza glutinosa, 150 grams of Carnis Gallus domesticus, Oleum Brassicae campestris 10 grams, Shiqian tongue tea 15 grams, Sal 3
Gram 0.5 gram of white sugar of Sal 3 grams is standby.
Manufacture method:
(1) take Shiqian tongue tea 15 grams, increase water soaking 2 hours, leach Shiqian tongue tea, with fried dry,
Take out standby；Take 500 grams of Oryza glutinosa and eluriate clean, be filtered dry, put in the tongue tea tea of Shiqian and soak 30 minutes,
It is filtered dry standby；Taking 150 grams of Carnis Gallus domesticus, being cut into block specification is 0.5cm × 0.5cm × 0.5cm, puts Sal 0.5
Gram pickle 2-3 minute, standby.
(2) put into Oleum Brassicae campestris 15 grams in pot, heat 2-3 minute, Carnis Gallus domesticus is put into stir-fry in pot and dissipates, successively
Add in step (1) and be filtered dry through fried Shiqian tongue tea, the Oryza glutinosa after being filtered dry, fry even, add white sugar 3
Gram, Sal 3 grams, fry even.
(3) Oryza glutinosa that will have fried, Carnis Gallus domesticus, Shiqian tongue tea mixture puts into food steamer steaming and decocting 20 minutes, cold
But, after, sticky rice in lotus leaf group is pinched into.
(4) steamed sticky rice in lotus leaf group corn hull is wrapped up, after tying up by Rice dumpling leaf, is pressed into square,
It is loaded on plastics high-temperature retort bag, uses vacuum sealer vacuum-pumping and sealing, the sticky rice in lotus leaf group that evacuation is packed
Putting into high-pressure sterilizing pot, sterilizing 30 minutes at a temperature of 121 DEG C, take the dish out of the pot cooling, i.e. sterilizing complete.
According to the above-mentioned sticky rice in lotus leaf produced, tea smell is suitable, and in good taste, tea smell is dense, and color and luster is yellow,
It is suitable for General Population.
Embodiment three:
Weigh 500 grams of Oryza glutinosa, 150 grams of Carnis Gallus domesticus, Oleum Brassicae campestris 20 grams, Shiqian tongue tea 18 grams, Sal 4
Gram 0.5 gram of white sugar of Sal 4 grams is standby.
Manufacture method:
(1) take Shiqian tongue tea 18 grams, increase water soaking 2 hours, leach Shiqian tongue tea, with fried dry,
Take out standby；Take 500 grams of Oryza glutinosa and eluriate clean, be filtered dry, put in tea and soak 30 minutes, be filtered dry standby
With；Taking 150 grams of Carnis Gallus domesticus, being cut into block specification is 0.5cm × 0.5cm × 0.5cm, puts Sal 0.5 gram and pickles
2-3 minute, standby.
(2) put into Oleum Brassicae campestris 20 grams in pot, heat 2-3 minute, Carnis Gallus domesticus is put into stir-fry in pot and dissipates, successively
Add after step (1) is filtered dry through fried Shiqian tongue tea, the Oryza glutinosa after being filtered dry, fry even, add white sugar
4 grams, Sal 4 grams, fry even.
(3) Oryza glutinosa that will have fried, Carnis Gallus domesticus, Shiqian tongue tea mixture puts into food steamer steaming and decocting 20 minutes, cold
But, after, sticky rice in lotus leaf group is pinched into.
(4) steamed sticky rice in lotus leaf group corn hull is wrapped up, after tying up by Rice dumpling leaf, is pressed into square,
It is loaded on plastics high-temperature retort bag, uses vacuum sealer vacuum-pumping and sealing, the sticky rice in lotus leaf group that evacuation is packed
Putting into high-pressure sterilizing pot, sterilizing 30 minutes at a temperature of 121 DEG C, take the dish out of the pot cooling, i.e. sterilizing complete.
According to the above-mentioned sticky rice in lotus leaf produced, tea smell is dense, in good taste, and color and luster is more yellow, and applicable taste is relatively
Weight crowd.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment,
And without departing from the spirit or essential characteristics of the present invention, it is possible to real in other specific forms
The existing present invention.Therefore, no matter from the point of view of which point, embodiment all should be regarded as exemplary, and
Being nonrestrictive, the scope of the present invention is limited by claims rather than described above, therefore purport
All changes in falling in the implication of equivalency and scope of claim are included in the present invention.
Claims (7)
1. a tea XIAGNNUOMI chicken, it is characterised in that in a tea XIAGNNUOMI chicken, proportioning raw materials is: Oryza glutinosa
500 grams, 150 grams of Carnis Gallus domesticus, Oleum Brassicae campestris 10-20 gram, Shiqian tongue tea 12-18 gram, Sal 2.5-4.5
Gram white sugar 2-4 gram.
Tea XIAGNNUOMI chicken the most according to claim 1, it is characterised in that in a tea XIAGNNUOMI chicken
Proportioning raw materials is: 500 grams of Oryza glutinosa, 150 grams of Carnis Gallus domesticus, Oleum Brassicae campestris 15 grams, Shiqian tongue tea 15 grams, food
Salt 3.5 grams, white sugar 3 grams.
3. the manufacture method of tea XIAGNNUOMI chicken, comprises the steps: to get the raw materials ready, and fries even, and steaming and decocting cools down, its
Be characterised by, Oryza glutinosa is placed in by melting process in the tongue tea tea of Shiqian immersion 30 minutes, fry even during
Add after being filtered dry through fried Shiqian tongue tea.
The manufacture method of tea XIAGNNUOMI chicken the most according to claim 3, it is characterised in that getting the raw materials ready is:
Take Shiqian tongue tea 12-18 gram, increase water soaking 2 hours, leach Shiqian tongue tea and do through fried, take out standby
With；Take 500 grams of Oryza glutinosa and eluriate clean, be filtered dry, put in the tongue tea tea of Shiqian and soak 30 minutes, be filtered dry
Standby；Taking 150 grams of Carnis Gallus domesticus, the specification being cut into bulk is 0.5cm × 0.5cm × 0.5cm, puts Sal 0.5 gram
Pickle 2-3 minute, standby.
The manufacture method of tea XIAGNNUOMI chicken the most according to claim 3, it is characterised in that fry even:
Put into Oleum Brassicae campestris 10-20 gram in Guo, heat 2-3 minute, Carnis Gallus domesticus is put into stir-fry in pot and dissipates, be sequentially added into step
Suddenly through fried dry Shiqian tongue tea, the Oryza glutinosa after being filtered dry after (1) being filtered dry, fry even, add white sugar 2-4
Gram, Sal 2-4 gram mixing is fried even.
The manufacture method of tea XIAGNNUOMI chicken the most according to claim 3, it is characterised in that steaming and decocting cools down
It is: the Oryza glutinosa that will have fried, Carnis Gallus domesticus that Shiqian tongue tea mixture is put into food steamer and steamed 20 minutes, after cooling, pinches
Become sticky rice in lotus leaf group.
The manufacture method of tea XIAGNNUOMI chicken the most according to claim 3, it is characterised in that steaming and decocting cools down
After carry out sterilizing, by steamed sticky rice in lotus leaf group with corn hull wrap up, the side of being pressed into after tying up by Rice dumpling leaf
Block, is loaded on plastics high-temperature retort bag, uses vacuum sealer vacuum-pumping and sealing, the Oryza glutinosa packed by evacuation
Chicken group puts into high-pressure sterilizing pot, and at a temperature of 121 DEG C, sterilizing 30 minutes, take the dish out of the pot, and have i.e. sterilized.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410446496.5A CN105876464A (en) | 2014-09-01 | 2014-09-01 | Tea-fragrant sticky rice with chicken and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410446496.5A CN105876464A (en) | 2014-09-01 | 2014-09-01 | Tea-fragrant sticky rice with chicken and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105876464A true CN105876464A (en) | 2016-08-24 |
Family
ID=56999941
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410446496.5A Pending CN105876464A (en) | 2014-09-01 | 2014-09-01 | Tea-fragrant sticky rice with chicken and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105876464A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101491348A (en) * | 2009-02-27 | 2009-07-29 | 南京雨润食品有限公司 | Orchis scented tea boiled salted duck and processing method thereof |
| CN101999686A (en) * | 2010-10-29 | 2011-04-06 | 华南理工大学 | Instant coconut-fragrant sticky rice food in lotus leaf and preparation method thereof |
| CN102613594A (en) * | 2012-04-23 | 2012-08-01 | 陈玉忠 | Method for making glutinous rice chicken |
| CN103404894A (en) * | 2013-08-20 | 2013-11-27 | 昆明理工大学 | Processing technology for flavor duck gizzards |
-
2014
- 2014-09-01 CN CN201410446496.5A patent/CN105876464A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101491348A (en) * | 2009-02-27 | 2009-07-29 | 南京雨润食品有限公司 | Orchis scented tea boiled salted duck and processing method thereof |
| CN101999686A (en) * | 2010-10-29 | 2011-04-06 | 华南理工大学 | Instant coconut-fragrant sticky rice food in lotus leaf and preparation method thereof |
| CN102613594A (en) * | 2012-04-23 | 2012-08-01 | 陈玉忠 | Method for making glutinous rice chicken |
| CN103404894A (en) * | 2013-08-20 | 2013-11-27 | 昆明理工大学 | Processing technology for flavor duck gizzards |
Non-Patent Citations (1)
| Title |
|---|
| 一道茶网的博客: "贵州石阡聚凤"茶香糯米鸡"走出深闺", 《百度网页》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102578612B (en) | Method for producing spicy chicken product | |
| CN104172276B (en) | One i.e. Sal grilled fish spine processing method | |
| CN102669741B (en) | Instant hand-ripped fish and preparation method of instant hand-ripped fish | |
| KR101704007B1 (en) | Method for manufacturing of Sundae and Sundae by the method | |
| CN102696998A (en) | Wild vegetable instant food and processing method thereof | |
| CN104605409A (en) | Processing method for instant salted roasted crabs | |
| CN101292729B (en) | Deep processing technique for black fungus | |
| McGee | Keys to good cooking: A guide to making the best of foods and recipes | |
| CN101416692A (en) | Full-vegetarian multi-flavor jam production technique | |
| CN102669746B (en) | Processing method for instant salt-roasted fresh oyster | |
| CN107006817A (en) | A kind of preparation method of orange peel Kiwi berry compound nectar | |
| CN102144773B (en) | Method for preparing mushroom vegetarian meat | |
| CN111296525A (en) | Deep processing method of fried dough twists | |
| CN106538956A (en) | Rice can be reduced and be stained with cured fragrant Zongzi of nutrition of rice-pudding leaf and preparation method thereof | |
| CN103988953A (en) | Low temperature baked balsam pear tea and making method thereof | |
| CN105495326A (en) | Health-care barbecued pork bun steamed by double barrel lids and preparation method thereof | |
| CN104770549B (en) | A kind of production method of peach dried fruit | |
| CN101653267A (en) | Preparation method of instant pig ears food with filling | |
| CN105876464A (en) | Tea-fragrant sticky rice with chicken and making method thereof | |
| KR101385356B1 (en) | Manufacture method of marsh snail preserved in sauce and product manufactured thereby | |
| CN101731648B (en) | Glossy ganoderma dried chicken and its preparation method | |
| CN102948823A (en) | Processing method of instant soft scallop | |
| CN103652761B (en) | A kind of assorted flavoring and preparation method thereof | |
| CN107397200A (en) | A kind of beef catsup and preparation method thereof | |
| CN107668506A (en) | Instant game Minced Pork Congee with Preserved Egg and its production technology |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160824 |