CN112089025A - Preparation method of fragrant chicken - Google Patents
Preparation method of fragrant chicken Download PDFInfo
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- CN112089025A CN112089025A CN202011032590.8A CN202011032590A CN112089025A CN 112089025 A CN112089025 A CN 112089025A CN 202011032590 A CN202011032590 A CN 202011032590A CN 112089025 A CN112089025 A CN 112089025A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 164
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 163
- 239000012267 brine Substances 0.000 claims abstract description 100
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 100
- 238000005554 pickling Methods 0.000 claims abstract description 48
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 35
- 235000009499 Vanilla fragrans Nutrition 0.000 claims abstract description 34
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims abstract description 34
- 239000009705 sanhuang Substances 0.000 claims abstract description 31
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 29
- 235000008397 ginger Nutrition 0.000 claims abstract description 29
- 235000014347 soups Nutrition 0.000 claims abstract description 29
- 238000010438 heat treatment Methods 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000003756 stirring Methods 0.000 claims abstract description 22
- 235000013599 spices Nutrition 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 20
- 239000007788 liquid Substances 0.000 claims abstract description 19
- 239000008280 blood Substances 0.000 claims abstract description 18
- 210000004369 blood Anatomy 0.000 claims abstract description 18
- 238000010257 thawing Methods 0.000 claims abstract description 17
- 238000004140 cleaning Methods 0.000 claims abstract description 14
- 238000010411 cooking Methods 0.000 claims abstract description 11
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 10
- 240000001844 Capsicum baccatum Species 0.000 claims abstract description 10
- 230000000295 complement effect Effects 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 238000012216 screening Methods 0.000 claims abstract description 9
- 230000007480 spreading Effects 0.000 claims abstract description 9
- 238000003892 spreading Methods 0.000 claims abstract description 9
- 244000273928 Zingiber officinale Species 0.000 claims abstract 6
- 239000002994 raw material Substances 0.000 claims description 43
- 244000263375 Vanilla tahitensis Species 0.000 claims description 32
- 244000025254 Cannabis sativa Species 0.000 claims description 24
- 150000003839 salts Chemical class 0.000 claims description 23
- 238000009835 boiling Methods 0.000 claims description 21
- 244000203593 Piper nigrum Species 0.000 claims description 18
- 235000008184 Piper nigrum Nutrition 0.000 claims description 18
- 239000004576 sand Substances 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 16
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 13
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 13
- 235000002566 Capsicum Nutrition 0.000 claims description 10
- 239000006002 Pepper Substances 0.000 claims description 10
- 235000016761 Piper aduncum Nutrition 0.000 claims description 10
- 235000017804 Piper guineense Nutrition 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 10
- 239000004223 monosodium glutamate Substances 0.000 claims description 10
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 8
- 241000213006 Angelica dahurica Species 0.000 claims description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 8
- 244000270834 Myristica fragrans Species 0.000 claims description 8
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 8
- 235000013614 black pepper Nutrition 0.000 claims description 8
- 210000004209 hair Anatomy 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 8
- 239000001702 nutmeg Substances 0.000 claims description 8
- 239000001931 piper nigrum l. white Substances 0.000 claims description 8
- 239000004302 potassium sorbate Substances 0.000 claims description 8
- 229940069338 potassium sorbate Drugs 0.000 claims description 8
- 235000010241 potassium sorbate Nutrition 0.000 claims description 8
- 238000002791 soaking Methods 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 8
- 238000003860 storage Methods 0.000 claims description 8
- 241001127714 Amomum Species 0.000 claims description 5
- 240000002943 Elettaria cardamomum Species 0.000 claims description 5
- 241000628997 Flos Species 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 238000007605 air drying Methods 0.000 claims description 5
- 235000005300 cardamomo Nutrition 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 241000159443 Myrcia Species 0.000 claims description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 240000004760 Pimpinella anisum Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 244000290333 Vanilla fragrans Species 0.000 abstract 2
- 230000007547 defect Effects 0.000 abstract 1
- 235000021110 pickles Nutrition 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 23
- 235000019640 taste Nutrition 0.000 description 17
- 230000000052 comparative effect Effects 0.000 description 9
- 240000004160 Capsicum annuum Species 0.000 description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 6
- 241000237502 Ostreidae Species 0.000 description 6
- 239000003814 drug Substances 0.000 description 6
- 235000020636 oyster Nutrition 0.000 description 6
- 235000015067 sauces Nutrition 0.000 description 6
- 239000000463 material Substances 0.000 description 4
- 240000007232 Illicium verum Species 0.000 description 3
- 235000008227 Illicium verum Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000011056 performance test Methods 0.000 description 2
- 235000002567 Capsicum annuum Nutrition 0.000 description 1
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- 241000287107 Passer Species 0.000 description 1
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- 230000001680 brushing effect Effects 0.000 description 1
- 239000001511 capsicum annuum Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000012217 deletion Methods 0.000 description 1
- 230000037430 deletion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 229940126680 traditional chinese medicines Drugs 0.000 description 1
Classifications
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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
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The application relates to the technical field of food processing, and particularly discloses a making method of a fragrant chicken: unfreezing: taking out the frozen Sanhuang chicken, and performing thawing treatment with running water; screening: selecting unfrozen Sanhuang chickens with uniform sizes for cleaning; pickling: preparing pickling liquid to soak and pickle 100 jin of clean Sanhuang chicken; seasoning: scooping the brine into a marinating pot, removing blood bubbles on the surface of the brine, adding chicken soup to complement the brine to 300 jin, heating until the brine in the marinating pot is boiled, and sequentially adding spice bags, ginger, pod pepper and seasoning bags into the marinating pot; marinating: pouring the pickled Sanhuang chicken into a marinating pot, adding cooking wine, stirring uniformly, heating the brine again to boil, and stewing with slow fire; taking out the pot: and (4) after the marinating is finished, taking out the marinated three-yellow chicken, spreading for cooling, and packaging for later use. The vanilla chicken prepared by the preparation method has the characteristics of fine and smooth mouthfeel, rich layers and excellent flavor, and the defects of poor mouthfeel and poor flavor of the existing vanilla chicken are overcome.
Description
Technical Field
The application relates to the technical field of food processing, in particular to a method for making vanilla chicken.
Background
The fragrant grass chicken is a delicious food prepared by pickling chicken and other spices, has different taste from the chicken prepared by Chinese meal at ordinary times, absorbs the flavor of the spices, tastes mellow, is rich in nutrition and higher in energy, has the function of enhancing physical strength, and is popular with the public.
At present, the preparation methods of the fragrant grass chicken comprise roasting, frying and frying, and the taste of the fragrant grass chicken prepared by different preparation methods is different.
In view of the above-mentioned related technologies, the inventors consider that the vanilla chicken made by the conventional method has an insufficiently fine and smooth taste and an unsatisfactory flavor.
Disclosure of Invention
In order to improve the taste of the fragrant grass chicken, the application provides a preparation method of the fragrant grass chicken.
The application provides a preparation method of a fragrant grass chicken, which adopts the following technical scheme:
the making method of the fragrant grass chicken specifically comprises the following steps:
unfreezing: taking out the frozen three-yellow chicken from the cold storage, and performing running water thawing treatment until no ice block remains on the frozen three-yellow chicken;
screening: selecting unfrozen Sanhuang chickens with uniform sizes for cleaning, and removing surface impurity hairs and dead blood;
pickling: soaking and pickling 100 jin of clean Sanhuang chicken by using pickling liquid, wherein the pickling liquid is prepared by mixing 250-350 jin of brine and 1.5-2.5 jin of salt;
seasoning: scooping the brine into a marinating pot, removing blood bubbles on the surface of the brine, adding chicken soup to complement the brine to 300 jin, heating until the brine in the marinating pot is boiled, and sequentially adding spice bags, ginger, pod pepper and seasoning bags into the marinating pot;
marinating: pouring the pickled Sanhuang chicken into a marinating pot, adding cooking wine, stirring uniformly, heating the brine again to boil, and stewing with slow fire;
taking out the pot: and after the marinating is finished, taking out the marinated three-yellow chicken, spreading for cooling, and packaging for later use to obtain the finished vanilla chicken product.
By adopting the technical scheme, the three-yellow chicken is adopted as the raw material, and is different from common chicken in that the meat quality of the three-yellow chicken is finer and the brine is more tasty, and the vanilla chicken prepared by adopting the preparation method and the auxiliary materials has fine and smooth mouthfeel and excellent flavor.
Preferably, the thawing time is 5-8 hours, the pickling time is 10-12 hours, the seasoning time is 8-12 min, and the marinating time is 25-35 min.
By adopting the technical scheme, the processing time of each step is controlled within a proper range, so that the prepared vanilla chicken has fine and smooth mouthfeel and better flavor.
Preferably, in the stewing step, the stewing pot is turned over every 2 minutes in the stewing process with small fire, and the stewing is carried out for 15-20 min and taken out of the pot.
By adopting the technical scheme, the reason that the marinating pot is turned every 2 minutes is to ensure that each side of the Sanhuang chicken is fully contacted with the brine, so that the marinating of the Sanhuang chicken is more uniform, and meanwhile, the marinating is promoted to be tasty, so that the taste and flavor of the prepared fragrant grass chicken are improved.
Preferably, 1-3 jin of flavoring bag, 2-4 jin of ginger, 6-10 knots of capsicum annuum, 4-8 jin of flavoring bag and 1-2 jin of cooking wine are added in the seasoning step and the marinating step.
By adopting the technical scheme, the materials of the auxiliary materials are controlled within a proper range, so that the prepared vanilla chicken has the characteristics of excellent flavor and fine and smooth taste.
Preferably, the brine is prepared from the following raw materials in parts by weight: 280-320 jin of chicken soup, 8-12 jin of salt, 4-6 jin of monosodium glutamate, 4-6 jin of chicken essence, 4-6 jin of white sugar, 1-3 jin of ginger, 100-300 g of anise, 150-250 g of cassia bark, 80-120 g of myrcia, 40-60 g of tsaoko amomum fruit, 450-550 g of sand ginger, 40-60 g of sand kernel, 7-13 g of clove and 90-110 g of white cardamom.
By adopting the technical scheme, the brine prepared from the various raw materials is mixed with refreshing fragrance and has higher nutritional value, and the brine is applied to marinating the fragrant grass chicken and is soaked in the fragrant grass chicken, so that the nutritional value of the fragrant grass chicken is favorably improved.
Preferably, the preparation method of the brine comprises the following steps: 1) cleaning rhizoma Zingiberis recens, fructus Anisi Stellati, cortex Cinnamomi Japonici, folium Neocinnamomi Delavayi, fructus Tsaoko, rhizoma Kaempferiae, fructus Amomi rotundus, flos Caryophylli and fructus Amomi rotundus, and air drying; 2) pouring the raw materials in the step 1) into 5 jin of clean water, boiling with strong fire, decocting with slow fire for 15min, and pouring the decoction into a clean container A; 3) adding 5 jin of clean water into the raw materials obtained in the step 2), boiling with strong fire, decocting with slow fire for 20min, and pouring the decoction into a clean container B; 4) adding 5 jin of clean water into the raw materials in the step 3), boiling with strong fire, decocting with slow fire for 30min, and pouring the decoction into a clean container C; 5) uniformly mixing the decoction in the clean container A, the clean container B and the clean container C; 6) boiling the chicken soup, adding the mixed solution, salt, monosodium glutamate, chicken essence and white sugar obtained in the step 5), decocting with slow fire, and slowly stirring until the total weight of the stirred solution is the same as the amount of the added chicken soup; 7) and (6) carrying out rough filtration and fine filtration on the preformed product to obtain a finished brine product.
By adopting the technical scheme, the traditional Chinese medicine raw materials are boiled to obtain the decoction, the decoction is carried out for three times, most of nutrient substances in the traditional Chinese medicine raw materials are dissolved in the decoction, the three times of decoction are uniformly mixed and then are mixed with seasonings such as chicken soup and salt, the brine prepared by slow boiling with small fire has higher nutrient value, compared with the method of directly adding the traditional Chinese medicine into the chicken soup, the preparation method firstly separates the liquid medicine from dregs of a decoction, and then mixes the liquid medicine with the chicken soup, and the prepared brine has no dregs and fine and smooth taste.
Preferably, the perfume bag comprises the following raw materials in parts by weight: 100-160 g of sand ginger, 80-100 g of angelica dahurica, 50-70 g of cassia bark, 30-60 g of nutmeg and 15-35 g of dried orange peel.
By adopting the technical scheme, the prepared vanilla chicken has the characteristics of delicate fragrance, delicious taste and fine and smooth mouthfeel by adopting the combined action of the spice bag and the brine.
Preferably, the seasoning packet comprises the following raw materials in parts by weight: 150-210 g of oil consumption, 120-160 g of red oil, 70-90 g of pepper, 50-60 g of spicy pepper, 35-55 g of fennel, 10-20 g of white pepper and 1-3 g of potassium sorbate.
By adopting the technical scheme, the seasoning packet prepared by mixing multiple raw materials improves the taste richness and fineness of the grass chicken from various aspects such as peppery taste, spicy taste, delicate flavor and the like.
In summary, the present application has the following beneficial effects:
1. the three-yellow chicken is adopted as the raw material, compared with common chicken, the three-yellow chicken has finer meat quality and is easier to taste brine, and the special preparation method and auxiliary materials are adopted, so that the prepared vanilla chicken has fine mouthfeel and excellent flavor.
2. The brine prepared by preferably adopting specific multiple raw materials in the application is mixed with refreshing fragrance and has higher nutritive value, and the brine is applied to marinating the fragrant grass chicken, is soaked in the fragrant grass chicken and is favorable for improving the nutritive value of the fragrant grass chicken.
3. The preparation method of the brine reduces the traditional Chinese medicine toxin in the brine, and improves the safety and stability of the brine.
Detailed Description
The sanhuang chicken, all traditional Chinese medicines and all seasonings disclosed in the application are commercially available.
The present application will be described in further detail with reference to examples.
Preparation example
Preparation example 1
The brine is prepared from the following raw materials in parts by weight: 280 jin of chicken soup, 8 jin of salt, 4 jin of monosodium glutamate, 4 jin of chicken essence, 4 jin of white sugar, 1 jin of ginger, 100g of star anise, 150g of cassia bark, 80g of bay leaves, 40g of tsaoko amomum fruits, 450g of sand ginger, 40g of sand kernels, 7g of clove and 90g of white cardamom;
the preparation method of the brine comprises the following steps: 1) cleaning the above rhizoma Zingiberis recens, fructus Anisi Stellati, cortex Cinnamomi Japonici, folium Neocinnamomi Delavayi, fructus Tsaoko, rhizoma Kaempferiae, fructus Amomi rotundus, flos Caryophylli and fructus Amomi rotundus, and air drying; 2) pouring the raw materials in the step 1) into 5 jin of clean water, boiling with strong fire, decocting with slow fire for 15min, and pouring the decoction into a clean container A; 3) adding 5 jin of clean water into the raw materials obtained in the step 2), boiling with strong fire, decocting with slow fire for 20min, and pouring the decoction into a clean container B; 4) adding 5 jin of clean water into the raw materials in the step 3), boiling with strong fire, decocting with slow fire for 30min, and pouring the decoction into a clean container C; 5) uniformly mixing the decoction in the clean container A, the clean container B and the clean container C; 6) boiling the chicken soup, adding the mixed solution, salt, monosodium glutamate, chicken essence and white sugar obtained in the step 5), decocting with slow fire, and slowly stirring until the total weight of the stirred solution is the same as the amount of the added chicken soup; 7) and (6) carrying out rough filtration and fine filtration on the preformed product to obtain a finished brine product.
Preparation example 2
The brine is prepared from the following raw materials in parts by weight: 300 jin of chicken soup, 10 jin of salt, 5 jin of monosodium glutamate, 5 jin of chicken essence, 5 jin of white sugar, 2 jin of ginger, 200g of star anise, 200g of cassia bark, 100g of myrcia, 50g of tsaoko amomum fruit, 500g of sand ginger, 50g of sand kernel, 10g of clove and 100g of white cardamom;
the preparation method of the brine comprises the following steps: 1) cleaning the above rhizoma Zingiberis recens, fructus Anisi Stellati, cortex Cinnamomi Japonici, folium Neocinnamomi Delavayi, fructus Tsaoko, rhizoma Kaempferiae, fructus Amomi rotundus, flos Caryophylli and fructus Amomi rotundus, and air drying; 2) pouring the raw materials in the step 1) into 5 jin of clean water, boiling with strong fire, decocting with slow fire for 15min, and pouring the decoction into a clean container A; 3) adding 5 jin of clean water into the raw materials obtained in the step 2), boiling with strong fire, decocting with slow fire for 20min, and pouring the decoction into a clean container B; 4) adding 5 jin of clean water into the raw materials in the step 3), boiling with strong fire, decocting with slow fire for 30min, and pouring the decoction into a clean container C; 5) uniformly mixing the decoction in the clean container A, the clean container B and the clean container C; 6) boiling the chicken soup, adding the mixed solution, salt, monosodium glutamate, chicken essence and white sugar obtained in the step 5), decocting with slow fire, and slowly stirring until the total weight of the stirred solution is the same as the amount of the added chicken soup; 7) and (6) carrying out rough filtration and fine filtration on the preformed product to obtain a finished brine product.
Preparation example 3
The brine is prepared from the following raw materials in parts by weight: 320 jin of chicken soup, 12 jin of salt, 6 jin of monosodium glutamate, 6 jin of chicken essence, 6 jin of white sugar, 3 jin of ginger, 300g of star anise, 250g of cassia bark, 120g of myrcia, 60g of tsaoko amomum fruit, 550g of sand ginger, 60g of sand kernel, 13g of clove and 110g of white cardamom;
the preparation method of the brine comprises the following steps: 1) cleaning the above rhizoma Zingiberis recens, fructus Anisi Stellati, cortex Cinnamomi Japonici, folium Neocinnamomi Delavayi, fructus Tsaoko, rhizoma Kaempferiae, fructus Amomi rotundus, flos Caryophylli and fructus Amomi rotundus, and air drying; 2) pouring the raw materials in the step 1) into 5 jin of clean water, boiling with strong fire, decocting with slow fire for 15min, and pouring the decoction into a clean container A; 3) adding 5 jin of clean water into the raw materials obtained in the step 2), boiling with strong fire, decocting with slow fire for 20min, and pouring the decoction into a clean container B; 4) adding 5 jin of clean water into the raw materials in the step 3), boiling with strong fire, decocting with slow fire for 30min, and pouring the decoction into a clean container C; 5) uniformly mixing the decoction in the clean container A, the clean container B and the clean container C; 6) boiling the chicken soup, adding the mixed solution, salt, monosodium glutamate, chicken essence and white sugar obtained in the step 5), decocting with slow fire, and slowly stirring until the total weight of the stirred solution is the same as the amount of the added chicken soup; 7) and (6) carrying out rough filtration and fine filtration on the preformed product to obtain a finished brine product.
Examples
Example 1
The making method of the fragrant grass chicken specifically comprises the following steps:
unfreezing: taking out the frozen three-yellow chicken from the cold storage, and performing running water thawing treatment until no ice blocks remain on the frozen three-yellow chicken, wherein the thawing time is 5 hours;
screening: selecting unfrozen Sanhuang chickens with uniform sizes for cleaning, and removing surface impurity hairs and dead blood;
pickling: soaking 100 jin of clean Sanhuang chicken with pickling liquid for pickling, wherein the pickling liquid is prepared by mixing 250 jin of brine and 1.5 jin of salt, the brine prepared in preparation example 1 is selected, and the pickling time is 10 hours;
seasoning: scooping the brine into a marinating pot, removing blood bubbles on the surface of the brine, adding chicken soup to complement the brine to 300 jin, heating until the brine in the marinating pot boils, sequentially adding 1 jin of spice bag, 2 jin of ginger, 6 knots of pod pepper and 4 jin of seasoning bag into the brine pot, and continuously heating and stirring for 8 min; the spice bag comprises the following raw materials in parts by weight: 130g of sand ginger, 90g of angelica dahurica, 60g of cassia bark, 45g of nutmeg and 25g of dried orange peel; the seasoning bag comprises the following raw materials in parts by weight: 180g of oyster sauce, 140g of red oil, 80g of pepper, 55g of pimento, 45g of fennel, 15g of white pepper and 2g of potassium sorbate;
marinating: pouring the pickled Sanhuang chicken into a marinating pot, adding 1 jin of cooking wine, stirring uniformly, heating the brine again to boil, stewing with slow fire for 15min, and taking out of the pot for 25 min;
taking out the pot: and after the marinating is finished, taking out the marinated three-yellow chicken, spreading for cooling, and packaging for later use to obtain the finished vanilla chicken product.
Example 2
The making method of the fragrant grass chicken specifically comprises the following steps:
unfreezing: taking out the frozen three-yellow chicken from the cold storage, and performing running water thawing treatment until no ice blocks remain on the frozen three-yellow chicken, wherein the thawing time is 6.5 h;
screening: selecting unfrozen Sanhuang chickens with uniform sizes for cleaning, and removing surface impurity hairs and dead blood;
pickling: soaking 100 jin of clean Sanhuang chicken with pickling liquid for pickling, wherein the pickling liquid is prepared by mixing 300 jin of brine and 2 jin of salt, the brine prepared in the preparation example 2 is selected, and the pickling time is 11 hours;
seasoning: scooping the brine into a marinating pot, removing blood bubbles on the surface of the brine, adding chicken soup to complement the brine to 300 jin, heating until the brine in the marinating pot boils, sequentially adding 2 jin of spice bag, 3 jin of ginger, 8 knots of pod pepper and 6 jin of seasoning bag into the brine pot, and continuously heating and stirring for 10 min; the spice bag comprises the following raw materials in parts by weight: 130g of sand ginger, 90g of angelica dahurica, 60g of cassia bark, 45g of nutmeg and 25g of dried orange peel; the seasoning bag comprises the following raw materials in parts by weight: 180g of oyster sauce, 140g of red oil, 80g of pepper, 55g of pimento, 45g of fennel, 15g of white pepper and 2g of potassium sorbate;
marinating: pouring the pickled Sanhuang chicken into a marinating pot, adding 1.5 jin of cooking wine, stirring uniformly, heating the brine again to boil, stewing with slow fire, stirring once every 2 minutes, taking out the marinating pot after stewing for 17min, wherein the total marinating time is 30 min;
taking out the pot: and after the marinating is finished, taking out the marinated three-yellow chicken, spreading for cooling, and packaging for later use to obtain the finished vanilla chicken product.
Example 3
The making method of the fragrant grass chicken specifically comprises the following steps:
unfreezing: taking out the frozen three-yellow chicken from the cold storage, and performing running water thawing treatment until no ice blocks remain on the frozen three-yellow chicken, wherein the thawing time is 8 hours;
screening: selecting unfrozen Sanhuang chickens with uniform sizes for cleaning, and removing surface impurity hairs and dead blood;
pickling: soaking 100 jin of clean Sanhuang chicken with pickling liquid for pickling, wherein the pickling liquid is prepared by blending 350 jin of brine and 2.5 jin of salt, the brine prepared in the preparation example 3 is selected, and the pickling time is 12 hours;
seasoning: scooping the brine into a marinating pot, removing blood bubbles on the surface of the brine, adding chicken soup to complement the brine to 300 jin, heating until the brine in the marinating pot boils, sequentially adding 3 jin of spice bag, 4 jin of ginger, 10 knots of pod pepper and 8 jin of seasoning bag into the brine pot, and continuously heating and stirring for 12 min; the spice bag comprises the following raw materials in parts by weight: 130g of sand ginger, 90g of angelica dahurica, 60g of cassia bark, 45g of nutmeg and 25g of dried orange peel; the seasoning bag comprises the following raw materials in parts by weight: 180g of oyster sauce, 140g of red oil, 80g of pepper, 55g of pimento, 45g of fennel, 15g of white pepper and 2g of potassium sorbate;
marinating: pouring the pickled Sanhuang chicken into a marinating pot, adding 2 jin of cooking wine, stirring uniformly, heating the brine again to boil, stewing with slow fire for 20min, and taking out of the pot for 35 min;
taking out the pot: and after the marinating is finished, taking out the marinated three-yellow chicken, spreading for cooling, and packaging for later use to obtain the finished vanilla chicken product.
Example 4
The making method of the fragrant grass chicken specifically comprises the following steps:
unfreezing: taking out the frozen three-yellow chicken from the cold storage, and performing running water thawing treatment until no ice blocks remain on the frozen three-yellow chicken, wherein the thawing time is 5 hours;
screening: selecting unfrozen Sanhuang chickens with uniform sizes for cleaning, and removing surface impurity hairs and dead blood;
pickling: soaking 100 jin of clean Sanhuang chicken with pickling liquid for pickling, wherein the pickling liquid is prepared by mixing 300 jin of brine and 2 jin of salt, the brine prepared in preparation example 1 is selected, and the pickling time is 10 hours;
seasoning: scooping the brine into a marinating pot, removing blood bubbles on the surface of the brine, adding chicken soup to complement the brine to 300 jin, heating until the brine in the marinating pot boils, sequentially adding 2 jin of spice bag, 3 jin of ginger, 8 joints of pod pepper and 6 jin of seasoning bag into the brine pot, and continuously heating and stirring for 8 min; the spice bag comprises the following raw materials in parts by weight: 100g of sand ginger, 80g of angelica dahurica, 50g of cassia bark, 30g of nutmeg and 15g of dried orange peel; the seasoning bag comprises the following raw materials in parts by weight: 150g of oyster sauce, 120g of red oil, 70g of pepper, 50g of pimento, 35g of fennel, 10g of white pepper and 1g of potassium sorbate;
marinating: pouring the pickled Sanhuang chicken into a marinating pot, adding 1 jin of cooking wine, stirring uniformly, heating the brine again to boil, stewing with slow fire for 15min, and taking out of the pot for 25 min;
taking out the pot: and after the marinating is finished, taking out the marinated three-yellow chicken, spreading for cooling, and packaging for later use to obtain the finished vanilla chicken product.
Example 5
The making method of the fragrant grass chicken specifically comprises the following steps:
unfreezing: taking out the frozen three-yellow chicken from the cold storage, and performing running water thawing treatment until no ice blocks remain on the frozen three-yellow chicken, wherein the thawing time is 8 hours;
screening: selecting unfrozen Sanhuang chickens with uniform sizes for cleaning, and removing surface impurity hairs and dead blood;
pickling: soaking 100 jin of clean Sanhuang chicken with pickling liquid for pickling, wherein the pickling liquid is prepared by mixing 300 jin of brine and 2 jin of salt, the brine prepared in preparation example 3 is selected, and the pickling time is 12 hours;
seasoning: scooping the brine into a marinating pot, removing blood bubbles on the surface of the brine, adding chicken soup to complement the brine to 300 jin, heating until the brine in the marinating pot boils, sequentially adding 2 jin of spice bag, 3 jin of ginger, 8 knots of pod pepper and 6 jin of seasoning bag into the brine pot, and continuously heating and stirring for 12 min; the spice bag comprises the following raw materials in parts by weight: 160g of sand ginger, 100g of angelica dahurica, 70g of cassia bark, 60g of nutmeg and 35g of dried orange peel; the seasoning bag comprises the following raw materials in parts by weight: 210g of oyster sauce, 160g of red oil, 90g of pepper, 60g of pimento, 55g of fennel, 20g of white pepper and 3g of potassium sorbate;
marinating: pouring the pickled Sanhuang chicken into a marinating pot, adding 2 jin of cooking wine, stirring uniformly, heating the brine again to boil, stewing with slow fire for 20min, and taking out of the pot for 35 min;
taking out the pot: and after the marinating is finished, taking out the marinated three-yellow chicken, spreading for cooling, and packaging for later use to obtain the finished vanilla chicken product.
Example 6
The making method of the fragrant grass chicken specifically comprises the following steps:
unfreezing: taking out the frozen three-yellow chicken from the cold storage, and performing running water thawing treatment until no ice blocks remain on the frozen three-yellow chicken, wherein the thawing time is 6.5 h;
screening: selecting unfrozen Sanhuang chickens with uniform sizes for cleaning, and removing surface impurity hairs and dead blood;
pickling: soaking 100 jin of clean Sanhuang chicken with pickling liquid for pickling, wherein the pickling liquid is prepared by mixing 300 jin of brine and 2 jin of salt, the brine prepared in the preparation example 2 is selected, and the pickling time is 11 hours;
seasoning: scooping the brine into a marinating pot, removing blood bubbles on the surface of the brine, adding chicken soup to complement the brine to 300 jin, heating until the brine in the marinating pot boils, sequentially adding 2 jin of spice bag, 3 jin of ginger, 8 knots of pod pepper and 6 jin of seasoning bag into the brine pot, and continuously heating and stirring for 10 min; the spice bag comprises the following raw materials in parts by weight: 130g of sand ginger, 90g of angelica dahurica, 60g of cassia bark, 45g of nutmeg and 25g of dried orange peel; the seasoning bag comprises the following raw materials in parts by weight: 180g of oyster sauce, 140g of red oil, 80g of pepper, 55g of pimento, 45g of fennel, 15g of white pepper and 2g of potassium sorbate;
marinating: pouring the pickled Sanhuang chicken into a marinating pot, adding 1.5 jin of cooking wine, stirring uniformly, heating the brine again to boil, stewing with slow fire, stirring once every 2 minutes, taking out the marinating pot after stewing for 17min, wherein the total marinating time is 30 min;
taking out the pot: and after the marinating is finished, taking out the marinated three-yellow chicken, spreading for cooling, and packaging for later use to obtain the finished vanilla chicken product.
Comparative example 1
The difference from the embodiment 2 is that the pickling solution in the pickling step is prepared by mixing 200 jin of brine and 1 jin of salt.
Comparative example 2
The difference from the embodiment 2 is that the pickling solution in the pickling step is prepared by blending 400 jin of brine and 3 jin of salt.
Comparative example 3
The difference from example 2 is that in the seasoning deletion step: scooping the brine into a marinating pot, removing blood bubbles on the surface of the brine, and adding chicken soup to replenish 300 jin of brine.
Performance test
The following performance test was performed on the vanilla chickens prepared by the preparation methods in the above examples 1 to 6 and comparative examples 1 to 3.
The test method comprises the following steps: randomly selecting 100 passers as testers to perform the taste test of the vanilla chickens, brushing teeth by 9 groups of testers 4h before the test, then not eating any more, tearing the 9 groups of vanilla chickens into small plates, and evaluating after each tester eats the 9 groups of vanilla chickens, and recording the evaluation results in table 1.
TABLE 1
| Test specimen | Number of vanilla chickens considered by testers to be fine and smooth in mouth feel and excellent in flavor |
| Example 1 | 83 |
| Example 2 | 91 |
| Example 3 | 85 |
| Example 4 | 87 |
| Example 5 | 86 |
| Example 6 | 95 |
| Comparative example 1 | 75 |
| Comparative example 2 | 71 |
| Comparative example 3 | 76 |
According to the experimental data in table 1, it can be seen that:
in examples 1 to 5, the amount of the added components in the flavor pack and the seasoning pack was controlled within a suitable range, and the prepared vanilla chickens had both a fine and smooth mouthfeel and an excellent flavor;
in example 6, the marinating pot is turned over every 2 minutes, so that the vanilla chicken is more tasty, and the prepared vanilla chicken has finer mouthfeel and better flavor compared with example 2;
comparative examples 1-2 the addition ratio of brine to salt in the pickling solution was not controlled within a suitable range, and the taste of the prepared chicken with vanilla was poor, indicating that the ratio of brine to salt had a great effect on the taste of the chicken with vanilla;
in the comparative example 3, no chicken soup is added to make up 300 jin, which affects the taste of the fragrant grass chicken, so that the taste of the fragrant grass chicken is obviously reduced.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (8)
1. The making method of the fragrant grass chicken specifically comprises the following steps:
unfreezing: taking out the frozen three-yellow chicken from the cold storage, and performing running water thawing treatment until no ice block remains on the frozen three-yellow chicken;
screening: selecting unfrozen Sanhuang chickens with uniform sizes for cleaning, and removing surface impurity hairs and dead blood;
pickling: soaking and pickling 100 jin of clean Sanhuang chicken by using pickling liquid, wherein the pickling liquid is prepared by mixing 250-350 jin of brine and 1.5-2.5 jin of salt;
seasoning: scooping the brine into a marinating pot, removing blood bubbles on the surface of the brine, adding chicken soup to complement the brine to 300 jin, heating until the brine in the marinating pot is boiled, and sequentially adding spice bags, ginger, pod pepper and seasoning bags into the marinating pot;
marinating: pouring the pickled Sanhuang chicken into a marinating pot, adding cooking wine, stirring uniformly, heating the brine again to boil, and stewing with slow fire;
taking out the pot: and after the marinating is finished, taking out the marinated three-yellow chicken, spreading for cooling, and packaging for later use to obtain the finished vanilla chicken product.
2. The method for making vanilla chicken according to claim 1, characterized in that: the thawing time is 5-8 h, the pickling time is 10-12 h, the seasoning time is 8-12 min, and the marinating time is 25-35 min.
3. The method for making vanilla chicken according to claim 1, characterized in that: and turning the marinating pot once every 2 minutes in the stewing process with slow fire in the marinating step, and taking the pot out after stewing for 15-20 min.
4. The method for making vanilla chicken according to claim 1, characterized in that: and in the seasoning step and the marinating step, 1-3 jin of spice bag, 2-4 jin of ginger, 6-10 knots of pod pepper, 4-8 jin of spice bag and 1-2 jin of cooking wine are added.
5. The method for making vanilla chicken according to claim 1, characterized in that: the brine is prepared from the following raw materials in parts by weight: 280-320 jin of chicken soup, 8-12 jin of salt, 4-6 jin of monosodium glutamate, 4-6 jin of chicken essence, 4-6 jin of white sugar, 1-3 jin of ginger, 100-300 g of anise, 150-250 g of cassia bark, 80-120 g of myrcia, 40-60 g of tsaoko amomum fruit, 450-550 g of sand ginger, 40-60 g of sand kernel, 7-13 g of clove and 90-110 g of white cardamom.
6. The method for making vanilla chicken according to claim 5, characterized in that: the preparation method of the brine comprises the following steps: 1) cleaning rhizoma Zingiberis recens, fructus Anisi Stellati, cortex Cinnamomi Japonici, folium Neocinnamomi Delavayi, fructus Tsaoko, rhizoma Kaempferiae, fructus Amomi rotundus, flos Caryophylli and fructus Amomi rotundus, and air drying; 2) pouring the raw materials in the step 1) into 5 jin of clean water, boiling with strong fire, decocting with slow fire for 15min, and pouring the decoction into a clean container A; 3) adding 5 jin of clean water into the raw materials obtained in the step 2), boiling with strong fire, decocting with slow fire for 20min, and pouring the decoction into a clean container B; 4) adding 5 jin of clean water into the raw materials in the step 3), boiling with strong fire, decocting with slow fire for 30min, and pouring the decoction into a clean container C; 5) uniformly mixing the decoction in the clean container A, the clean container B and the clean container C; 6) boiling the chicken soup, adding the mixed solution, salt, monosodium glutamate, chicken essence and white sugar obtained in the step 5), decocting with slow fire, and slowly stirring until the total weight of the stirred solution is the same as the amount of the added chicken soup; 7) and (6) carrying out rough filtration and fine filtration on the preformed product to obtain a finished brine product.
7. The method for making vanilla chicken according to claim 1, characterized in that: the spice bag comprises the following raw materials in parts by weight: 100-160 g of sand ginger, 80-100 g of angelica dahurica, 50-70 g of cassia bark, 30-60 g of nutmeg and 15-35 g of dried orange peel.
8. The method for making vanilla chicken according to claim 1, characterized in that: the seasoning packet comprises the following raw materials in parts by weight: 150-210 g of oil consumption, 120-160 g of red oil, 70-90 g of pepper, 50-60 g of spicy pepper, 35-55 g of fennel, 10-20 g of white pepper and 1-3 g of potassium sorbate.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113632937A (en) * | 2021-07-19 | 2021-11-12 | 湖北周黑鸭食品工业园有限公司 | Sweet and spicy chicken accessory marinated product and production process thereof |
| CN115005386A (en) * | 2022-04-19 | 2022-09-06 | 谢霖峰 | Method for preparing three cups of chicken by using three yellow chickens |
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| CN106135853A (en) * | 2015-03-13 | 2016-11-23 | 湖南金湘权食品有限公司 | A kind of halogen material and the preparation method of spiced and stewed food |
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