CN111990604A - Aromatic chicken and preparation method thereof - Google Patents
Aromatic chicken and preparation method thereof Download PDFInfo
- Publication number
- CN111990604A CN111990604A CN202010743031.1A CN202010743031A CN111990604A CN 111990604 A CN111990604 A CN 111990604A CN 202010743031 A CN202010743031 A CN 202010743031A CN 111990604 A CN111990604 A CN 111990604A
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- parts
- chicken
- seasonings
- boiling
- taking out
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a method for making aromatic chicken, which comprises the steps of selecting chicken, removing chicken feather, taking out internal organs, cleaning chicken bodies and draining; preparing a seasoning, comprising the following components in parts by weight: 5-15 parts of pepper granules, 2-4 parts of star anise, 3-7 parts of pepper granules, 1-3 parts of cassia bark, 1-3 parts of angelica dahurica, 1-3 parts of myrcia, 1-3 parts of coriander seeds, 1-3 parts of rhizoma kaempferiae, 1-3 parts of amomum tsao-ko, 1-3 parts of galangal, 1-3 parts of fennel and 1-3 parts of Japanese pagodatree flower; decocting the decoction, weighing the seasonings according to parts by weight, bundling the seasonings with gauze, putting the bundled seasonings into a pot, adding sufficient water, and decocting the seasonings with big fire; boiling chicken, putting the chicken, covering the chicken body with the boiling liquid, boiling with strong fire, and stewing with slow fire; taking out, taking out the chicken, and cooling to obtain fragrant chicken. The chicken soup is boiled by water, so that the original taste and flavor of the chicken are maintained, the loss of nutrition is avoided, the seasoning serves as an ingredient according to a certain proportion to be used for boiling the chicken, the soup is used for soaking the boiled chicken, the boiled chicken is tasty, the boiled chicken has full fragrance, lips and teeth are fragrant when being eaten, the aftertaste is endless, and the taste of the boiled chicken is greatly improved.
Description
Technical Field
The invention relates to the technical field of ingredient formulas, in particular to an aromatic chicken and a preparation method thereof.
Background
However, the melon seeds appearing on the market at present have single taste and poor mouthfeel, and the cooked melon seeds on the market are mostly prepared by frying seasonings, so that the symptoms of getting inflamed easily appear after eating, and people can feel disappointed; therefore, the multi-flavor melon seeds which are simple to prepare, crisp, fragrant and free of excessive internal heat are developed, so that people can enjoy the taste and rich nutrient substances of the melon seeds as much as possible, and the problem of excessive internal heat is avoided.
Disclosure of Invention
The invention aims to solve the technical problem of overcoming the technical defects and provides an aromatic chicken and a preparation method thereof.
In order to achieve the purpose of the invention, the invention adopts the technical scheme that: a method for preparing a fragrant chicken comprises preparing a chicken,
step 1: selecting chickens, selecting chicken seeds with the length of more than 6 months, removing chicken feathers, taking out internal organs, cleaning chicken bodies, and draining;
step 2: preparing a seasoning, comprising the following components in parts by weight: 5-15 parts of pepper granules, 2-4 parts of star anise, 3-7 parts of pepper granules, 1-3 parts of cassia bark, 1-3 parts of angelica dahurica, 1-3 parts of myrcia, 1-3 parts of coriander seeds, 1-3 parts of rhizoma kaempferiae, 1-3 parts of amomum tsao-ko, 1-3 parts of galangal, 1-3 parts of fennel and 1-3 parts of Japanese pagodatree flower;
and step 3: decocting the cooking liquor, weighing the seasonings according to parts by weight, bundling the seasonings by gauze, putting the bundled seasonings into a pot, adding sufficient water, decocting the seasonings for one hour by using a big fire, and pouring out the cooking liquor to obtain primary liquor; adding purified water into the pot, continuously boiling, pouring out the boiling liquid to obtain secondary liquid, and mixing the two boiling liquids for use;
and 4, step 4: boiling chicken, putting the chicken, covering the chicken body with the boiling liquid, boiling with strong fire, and stewing with slow fire;
and 5: taking out, taking out the chicken, and cooling to obtain fragrant chicken;
step 6: packaging, and vacuum sealing packaging with food plastic bag.
An aromatic chicken obtained by the method of claim 1.
Furthermore, the chicken breeds are preferably free-range local chickens.
Further, the seasoning comprises the following components, by weight, 10 parts of pepper granules, 3 parts of star anise, 5 parts of pepper granules, 1 part of cassia bark, 1 part of angelica dahurica, 1 part of myrcia, 1 part of coriander seed, 1 part of rhizoma kaempferiae, 1 part of amomum tsao-ko, 1 part of galangal, 2 parts of fennel and 1 part of rose robinia.
The invention has the beneficial effects that: the chicken soup is prepared by taking pepper granules, anise, pepper granules, cassia bark, angelica dahurica, myrcia, coriander seeds, rhizoma kaempferiae, amomum tsao-ko, galangal, fennel and rose Japanese pagoda tree as ingredients according to a certain proportion, is used for soaking and cooking chicken, and has tasty effect, so that the cooked chicken has perfect fragrance, lip and tooth fragrance are retained when being eaten, the aftertaste is endless, and the taste of the cooked chicken is greatly improved.
Detailed Description
In order to make the content of the present invention more clearly understood, the technical solutions in the embodiments of the present invention are clearly and completely described below.
The first embodiment is as follows: a method for preparing a fragrant chicken comprises preparing a chicken,
step 1: selecting chickens, selecting chicken seeds with the length of more than 6 months, removing chicken feathers, taking out internal organs, cleaning chicken bodies, and draining; the chicken breeds are preferably free-range local chickens;
step 2: preparing a seasoning, comprising the following components in parts by weight: 5 parts of pepper granules, 2 parts of star anise, 3 parts of pepper granules, 1 part of cassia bark, 1 part of angelica dahurica, 1 part of myrcia, 1 part of coriander seed, 1 part of rhizoma kaempferiae, 1 part of tsaoko amomum fruit, 1 part of galangal, 1-3 parts of fennel and 1 part of rose Japanese pagodatree;
and step 3: decocting the cooking liquor, weighing the seasonings according to parts by weight, bundling the seasonings by gauze, putting the bundled seasonings into a pot, adding sufficient water, decocting the seasonings for one hour by using a big fire, and pouring out the cooking liquor to obtain primary liquor; adding purified water into the pot, continuously boiling, pouring out the boiling liquid to obtain secondary liquid, and mixing the two boiling liquids for use;
and 4, step 4: boiling chicken, putting the chicken, covering the chicken body with the boiling liquid, boiling with strong fire, and stewing with slow fire;
and 5: taking out, taking out the chicken, and cooling to obtain fragrant chicken;
step 6: packaging, and vacuum sealing packaging with food plastic bag.
An aromatic chicken obtained by the method of claim 1.
Example two: the seasoning comprises the following components, by weight, 10 parts of pepper granules, 3 parts of anise, 5 parts of pepper granules, 1 part of cassia, 1 part of angelica dahurica, 1 part of myrcia, 1 part of coriander seeds, 1 part of rhizoma kaempferiae, 1 part of amomum tsao-ko, 1 part of galangal, 2 parts of fennel and 1 part of rose Japanese pagodatree.
Example three: comprises the following components in parts by weight: 15 parts of pepper granules, 4 parts of star anise, 7 parts of pepper granules, 3 parts of cassia bark, 3 parts of angelica dahurica, 3 parts of myrcia, 3 parts of coriander seed, 3 parts of rhizoma kaempferiae, 3 parts of tsaoko amomum fruit, 3 parts of galangal, 3 parts of fennel and 3 parts of rose Japanese pagodatree.
The chicken soup is prepared by taking pepper granules, anise, pepper granules, cassia bark, angelica dahurica, myrcia, coriander seeds, rhizoma kaempferiae, amomum tsao-ko, galangal, fennel and rose Japanese pagoda tree as ingredients according to a certain proportion, is used for soaking and cooking chicken, and has tasty effect, so that the cooked chicken has perfect fragrance, lip and tooth fragrance are retained when being eaten, the aftertaste is endless, and the taste of the cooked chicken is greatly improved.
The present invention and the embodiments thereof have been described above, but the description is not limited to the embodiments, but only one of the embodiments of the present invention, and the actual embodiments are not limited thereto. In conclusion, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (4)
1. The preparation method of the aromatic chicken is characterized by comprising the following steps:
step 1: selecting chicken
Selecting chicken species with the period of more than 6 months, removing chicken feather, taking out internal organs, cleaning chicken bodies, and draining;
step 2: preparing seasoning
Comprises the following components in parts by weight: 5-15 parts of pepper granules, 2-4 parts of star anise, 3-7 parts of pepper granules, 1-3 parts of cassia bark, 1-3 parts of angelica dahurica, 1-3 parts of myrcia, 1-3 parts of coriander seeds, 1-3 parts of rhizoma kaempferiae, 1-3 parts of amomum tsao-ko, 1-3 parts of galangal, 1-3 parts of fennel and 1-3 parts of Japanese pagodatree flower;
and step 3: decocting decoction
Weighing the seasonings according to parts by weight, bundling the seasonings by gauze, putting the bundled seasonings into a pot, adding sufficient water, decocting the seasonings for one hour by using a strong fire, and pouring out the decoction to obtain primary liquid; adding purified water into the pot, continuously boiling, pouring out the boiling liquid to obtain secondary liquid, and mixing the two boiling liquids for use;
and 4, step 4: chicken cooking
Feeding chicken, covering the chicken body with the cooking liquid, boiling with strong fire, and stewing with slow fire;
and 5: taking out of the pot
Taking out the chicken, and cooling to obtain fragrant chicken;
step 6: package (I)
And (5) carrying out vacuum sealing packaging by using a food plastic bag.
2. An aromatic chicken obtained by the method of claim 1.
3. The method for making aromatic chicken according to claim 1, wherein the method comprises the following steps: the chicken breeds are preferably free-range local chickens.
4. The method for making aromatic chicken according to claim 1, wherein the method comprises the following steps: the seasoning comprises the following components, by weight, 10 parts of pepper granules, 3 parts of anise, 5 parts of pepper granules, 1 part of cassia, 1 part of angelica dahurica, 1 part of myrcia, 1 part of coriander seeds, 1 part of rhizoma kaempferiae, 1 part of amomum tsao-ko, 1 part of galangal, 2 parts of fennel and 1 part of rose Japanese pagodatree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010743031.1A CN111990604A (en) | 2020-07-29 | 2020-07-29 | Aromatic chicken and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010743031.1A CN111990604A (en) | 2020-07-29 | 2020-07-29 | Aromatic chicken and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111990604A true CN111990604A (en) | 2020-11-27 |
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ID=73463490
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010743031.1A Withdrawn CN111990604A (en) | 2020-07-29 | 2020-07-29 | Aromatic chicken and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111990604A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115644371A (en) * | 2022-11-09 | 2023-01-31 | 安君 | Making method of low-calorie black-spotted chicken |
-
2020
- 2020-07-29 CN CN202010743031.1A patent/CN111990604A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115644371A (en) * | 2022-11-09 | 2023-01-31 | 安君 | Making method of low-calorie black-spotted chicken |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20201127 |
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| WW01 | Invention patent application withdrawn after publication |