CN1083249C - Method for cooking whole chicken - Google Patents
Method for cooking whole chicken Download PDFInfo
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- CN1083249C CN1083249C CN99112094A CN99112094A CN1083249C CN 1083249 C CN1083249 C CN 1083249C CN 99112094 A CN99112094 A CN 99112094A CN 99112094 A CN99112094 A CN 99112094A CN 1083249 C CN1083249 C CN 1083249C
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Abstract
The present invention provides a method for cooking a whole chicken, which comprises the steps of killing, unhairing, the cutting of a chest, and wash. The present invention is characterized in that each chicken is independently cooked after cut into blocks, and is orderly added with seasonings, such as welsh onions, ginger, garlic, and soya sauce, fifteen types of spices, such as fennels, rose pelargonium herbs, etc., and long time soup. The method provided by the present invention is used for cooking the whole chicken which has the advantages of good consistency of the inner part and the outer part, special mouth feel and convenient eating and is especially suitable for eating in traveling.
Description
The present invention relates to a kind of method for cooking of chicken.
At present, the method for firing chicken is more, but its common characteristic is whole chicken processing.Because whole chicken adds man-hour, spices and condiment immerse in the chicken abundant inadequately, and therefore, the property the same outside and inside of chicken taste is not good; And when edible, need whole chicken is separated, inconvenient, particularly evident when particularly in travelling, eating.In addition, used spices is complete inadequately in the domestic existing various methods of firing chicken, and mouthfeel lacks perfection.
The object of the present invention is to provide the method for cooking of a kind of full chicken, the taste property the same outside and inside that this method burns chicken is good, instant and mouthfeel are good.
The method for cooking of full chicken provided by the present invention is as follows: live chickens are implemented slaughter, pluck, cut open the chest to clean, remove surperficial moisture content, then, every chicken carries out stripping and slicing and concentrates placement together with its clot and internal organ, and every chicken (comprising its clot and internal organ) is processed by following process:
To put into pot with the edible oil that every chicken weight ratio is 2-2.5: 14-16, when treating the oil temperature to 105 ℃-110 ℃, sugar, 3-4.5 that to put into every chicken weight ratio successively be 0.8-1.5: 140-160: the capsicum of the soy sauce of the garlic of the shallot of the ginger of 140-160,2-3: 140-160,2-3.5: 140-160,5-7: 140-160 and 1.5-2: 140-160, fryer 0.8-1 minute;
Every chicken is put into pot to stir-fry 3-5 minute;
Will with every chicken weight ratio salt that is 1-1.5: 140-160,0.2-0.4: the monosodium glutamate of 140-160,0.1-0.15: the anise of 140-160,0.04-0.06: the spiceleaf of 140-160,0.1-0.12: the fennel of 140-160,0.12-0.15: the Chinese prickly ash of 140-160,0.08-0.12: the tsaoko of 140-160,0.08-0.12: the cassia bark of 140-160,0.08-0.12: the galingal of 140-160,0.04-0.06: the fragrant fruit of 140-160,0.08-0.1: the cloves of 140-160,0.05-0.07: the wild peach of 140-160,0.04-0.06: the Radix Glycyrrhizae of 140-160,0.04-0.06: the semen myristicae of 140-160,0.04-0.06: the root of Dahurain angelica of 140-160,0.04-0.06: the hawthorn of the fructus amomi of 140-160 and 0.08-0.12: 140-160 is put into, adding in pot then with every chicken weight ratio is 1: 1 long-used soup, stir-fry 1-2 time, under slow fire, long-used soup is boiled and kept 1.5 hours;
Chicken nugget in the pot contained to vacuumize in the container together with soup juice carry out high temperature sterilization after the packing and get product.
The method for cooking of full chicken provided by the present invention is compared with the existing various methods of firing chicken, and have following characteristics: whole chicken is processed after cutting apart stripping and slicing, and spices and condiment infiltrate in the chicken more abundant, and the taste of chicken property the same outside and inside is better; The A wide selection of colours and designs of spices, uniqueness, eating mouth feel are good; Must not cut apart again when edible, make things convenient for the eater, be particularly suited in the travelling edible.
The present invention is further described below in conjunction with embodiment.
Selecting a collection of body weight is the healthy male hen of 1600-1800 gram, the moisture content that the chicken surface is gone in pouring is slaughtered, plucks, cut open the chest to clean, hang to this batch chicken, then every chicken is carried out stripping and slicing, it is neat that the chicken nugget of being cut will notice that size evenly reaches otch, and the maximum length of chicken nugget is between the 30-50 millimeter.Each that cuts chicken can not mix puts, and promptly chicken nugget that every chicken cut into and clot thereof and internal organ concentrate to be placed separately, to guarantee the integrality of every chicken after processed.After every the chicken that cuts weighed separately by following step processing:
Get with every chicken weight ratio be that 2: 15 edible oil is put into pot, kitchen range is given birth in igniting, when treating the oil temperature to 105 ℃-110 ℃, put into first condiment successively---sugar, ginger, shallot, garlic, soy sauce and capsicum fryer 0.8-1 minute, the weight ratio of with sugar, ginger, shallot, garlic, soy sauce and capsicum and every chicken be followed successively by 1: 4: 2: 2: 5: 1.5: 150;
After every chicken put into pot and stir-fried 3-5 minute, add second batch of condiment---salt, monosodium glutamate and ten five tastes spices---anises, spiceleaf, fennel, Chinese prickly ash, tsaoko, cassia bark, galingal, fragrant fruit, cloves, wild peach, Radix Glycyrrhizae, semen myristicae, the root of Dahurain angelica, fructus amomi and hawthorn, the weight ratio of the second batch of condiment and spices and every chicken is followed successively by: 1: 0.2: 0.12: 0.05: 0.1: 0.12: 0.1: 0.1: 0.1: 0.05: 0.1: 0.06: 0.05: 0.05: 0.05: 0.05: 0.1: 150, adding then with every chicken weight ratio is 1: 1 long-used soup, stir-fry 1-2 time, with slow fire long-used soup is boiled, and kept 1.5 hours, used long-used soup is by salt, anistree, cassia bark, lily, fragrant Soviet Union and leg of pork bone were by 1: 1.5: 1: the water boil that 1: 1: 2000 weight proportion adding leg of pork bone weight is 2 times is made;
Chicken nugget in the pot is together packed in the container together with soup juice, vacuumize packing after high temperature sterilization gets product.
Must not cover pot whole hotting plate in the process, in order to avoid the chicken nugget color and luster that processes obfuscation.
Claims (5)
1, the method for cooking of a kind of full chicken is characterized in that: live chickens are implemented slaughter, pluck, cut open the chest to clean, remove surperficial moisture content, then, every chicken carries out stripping and slicing and concentrates placement together with its clot and internal organ, and every chicken is pressed following process processing:
To put into pot with the edible oil that every chicken weight ratio is 2-2.5: 14-16, when treating the oil temperature to 105 ℃-110 ℃, sugar, 3-4.5 that to put into every chicken weight ratio successively be 0.8-1.5: 140-160: the capsicum of the soy sauce of the garlic of the shallot of the ginger of 140-160,2-3: 140-160,2-3.5: 140-160,5-7: 140-160 and 1.5-2: 140-160, fryer 0.8-1 minute;
Every chicken is put into pot to stir-fry 3-5 minute;
Will with every chicken weight ratio salt that is 1-1.5: 140-160,0.2-0.4: the monosodium glutamate of 140-160,0.1-0.15: the anise of 140-160,0.04-0.06: the spiceleaf of 140-160,0.1-0.12: the fennel of 140-160,0.12-0.15: the Chinese prickly ash of 140-160,0.08-0.12: the tsaoko of 140-160,0.08-0.12: the cassia bark of 140-160,0.08-0.12: the galingal of 140-160,0.04-0.06: the fragrant fruit of 140-160,0.08-0.1: the cloves of 140-160,0.05-0.07: the wild peach of 140-160,0.04-0.06: the Radix Glycyrrhizae of 140-160,0.04-0.06: the semen myristicae of 140-160,0.04-0.06: the root of Dahurain angelica of 140-160,0.04-0.06: the hawthorn of the fructus amomi of 140-160 and 0.08-0.12: 140-160 is put into, adding in pot then with every chicken weight ratio is 1: 1 long-used soup, stir-fry 1-2 time, under slow fire, long-used soup is boiled and kept 1.5 hours;
Chicken nugget in the pot contained to vacuumize in the container together with soup juice carry out high temperature sterilization after the packing and get product.
2, the method for cooking of full chicken according to claim 1 is characterized in that: the weight ratio of sugar, ginger, shallot, garlic, soy sauce and capsicum and every chicken was followed successively by 1: 150,4: 150,2: 150,2: 150,5: 150,1.5: 150.
3, the method for cooking of full chicken according to claim 1 is characterized in that: the weight ratio of salt, monosodium glutamate, anise, fragrant page or leaf, fennel, Chinese prickly ash, tsaoko, cassia bark, galingal, fragrant fruit, cloves, wild peach, Radix Glycyrrhizae, semen myristicae, the root of Dahurain angelica, Sha Ren, hawthorn and every chicken was followed successively by 1: 150,0.2: 150,0.12: 150,0.05: 150,0.1: 150,0.12: 150,0.1: 150,0.1: 150,0.1: 150,0.05: 150,0.1: 150,0.06: 150,0.05: 150,0.05: 150,0.05: 150,0.05: 150,0.1: 150.
4, the method for cooking of full chicken according to claim 1 is characterized in that: long-used soup by salt, anise, cassia bark, lily, fragrant Soviet Union and leg of pork bone by 1: 1.5: 1: the water boil that 1: 1: 2000 weight proportion adding leg of pork bone weight is 2 times is made.
5, the method for cooking of full chicken according to claim 1 is characterized in that: selecting materials of live chickens is to adopt male hen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99112094A CN1083249C (en) | 1999-02-26 | 1999-02-26 | Method for cooking whole chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99112094A CN1083249C (en) | 1999-02-26 | 1999-02-26 | Method for cooking whole chicken |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1264550A CN1264550A (en) | 2000-08-30 |
| CN1083249C true CN1083249C (en) | 2002-04-24 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99112094A Expired - Fee Related CN1083249C (en) | 1999-02-26 | 1999-02-26 | Method for cooking whole chicken |
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| Country | Link |
|---|---|
| CN (1) | CN1083249C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102188013A (en) * | 2010-03-04 | 2011-09-21 | 枣庄鑫虹食品有限公司 | Manufacturing method of spicy chicken |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1969685B (en) * | 2006-12-04 | 2010-09-22 | 陈宏达 | Grilled chicken |
| CN102578615B (en) * | 2012-03-22 | 2013-10-02 | 于清晓 | Pork knuckle chicken and making process thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087239A (en) * | 1992-11-18 | 1994-06-01 | 上海梅林食品(集团)公司 | A kind of fast-food fried chicken and processing method thereof |
-
1999
- 1999-02-26 CN CN99112094A patent/CN1083249C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087239A (en) * | 1992-11-18 | 1994-06-01 | 上海梅林食品(集团)公司 | A kind of fast-food fried chicken and processing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 肉类研究(95年第2期) 1995.2.1 黄水品，"烧鸡加新工艺" * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102188013A (en) * | 2010-03-04 | 2011-09-21 | 枣庄鑫虹食品有限公司 | Manufacturing method of spicy chicken |
| CN102188013B (en) * | 2010-03-04 | 2013-03-27 | 刘春河 | Manufacturing method of spicy chicken |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1264550A (en) | 2000-08-30 |
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Granted publication date: 20020424 Termination date: 20110226 |