CN112273587A - Preparation method of chicken with spicy pepper - Google Patents
Preparation method of chicken with spicy pepper Download PDFInfo
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- CN112273587A CN112273587A CN202011183977.3A CN202011183977A CN112273587A CN 112273587 A CN112273587 A CN 112273587A CN 202011183977 A CN202011183977 A CN 202011183977A CN 112273587 A CN112273587 A CN 112273587A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 62
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 32
- 239000006002 Pepper Substances 0.000 title claims abstract description 32
- 235000016761 Piper aduncum Nutrition 0.000 title claims abstract description 32
- 235000017804 Piper guineense Nutrition 0.000 title claims abstract description 32
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- 238000002360 preparation method Methods 0.000 title claims abstract description 18
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- 235000014347 soups Nutrition 0.000 claims abstract description 20
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 15
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- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 3
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- 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 2
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Classifications
-
- 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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A preparation method of a chicken with spicy pepper comprises the following steps: s1: selecting high-quality free-range hens more than two and a half years, wherein the weight of the hens is required to be more than two jin; s2: slaughtering the selected hen; s3: putting the killed hen into the pot-stewed soup, and decocting the hen for 5.5 to 6.5 hours by slow fire; s4: placing a seasoning material in the chicken belly of each hen, wherein the seasoning material comprises spicy hot and rock sugar; s5: decocting the soup stock with soft fire for 35-45 minutes; s6: soaking for 3.5-4.5 hr to make the chicken soup tasty; s7: and taking out the cooked chicken with the spicy hot from the pot-stewed soup, packaging the chicken with the spicy hot in a vacuum plastic package, and freezing and storing the packaged chicken with the spicy hot. The chicken with spicy hot prepared by the preparation method has delicious taste and high nutritive value; in the whole processing process, no additive is added, so that the processing method is non-toxic and harmless to human bodies; the preparation method is suitable for industrial mass production, and improves the production efficiency.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a chicken with spicy hot.
Background
The marinated chicken with spicy pepper is popular with consumers because of delicious taste and high nutritive value. However, in the prior art, the marinated chicken with spicy pepper can only marinate one chicken with spicy pepper at a time, and the preparation method has the disadvantages of complex process, low preparation efficiency and high preparation cost. In addition, in the preparation process, in order to ensure the mouthfeel of the chicken with spicy pepper, additives are required to be added into the pot-stewed soup, and if the chicken with spicy pepper is eaten for a long time excessively, the additives can have adverse effects on human bodies, and even can influence the health of the human bodies in serious cases.
Disclosure of Invention
The invention aims to provide a preparation method of chicken with spicy pepper, which solves the problems in the background technology.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows: a preparation method of a chicken with spicy pepper comprises the following steps:
s1: selecting free-range hen more than two and a half years, wherein the weight of hen is required to be more than two jin;
s2: slaughtering the selected hen;
s3: putting the slaughtered hen into the marinated soup, adding water, edible salt, caramel-colored brewed soy sauce, crystal sugar, pepper, white granulated sugar, green Chinese onion, ginger, chicken essence seasoning, garlic, monosodium glutamate, hot pepper, spices and beef bone into the marinated soup, and decocting with slow fire for 5.5-6.5 hours;
s4: placing a seasoning material in the chicken belly of each hen, wherein the seasoning material comprises spicy hot and rock sugar;
s5: decocting the soup stock with soft fire for 35-45 minutes;
s6: soaking for 3.5-4.5 hr to make the chicken soup tasty;
s7: and taking out the cooked chicken with the spicy hot from the pot-stewed soup, packaging the chicken with the spicy hot in a vacuum plastic package, and freezing and storing the packaged chicken with the spicy hot.
On the basis of the above scheme and as a preferable scheme of the above scheme, in the step S2, after the chicken feather and the down feather are removed, the chicken bones and the beaks are also removed from the hen.
On the basis of the scheme, as a preferable scheme of the scheme, in the step S3, 1.6-2.4 kg of water, 12g of edible salt, 10g of caramel-colored brewed soy sauce, 3g of rock sugar, 8g of pepper, 50g of white granulated sugar, 10g of green Chinese onion, 10g of ginger, 3g of chicken essence seasoning, 10g of garlic, 3g of monosodium glutamate, 10g of hot pepper, 10g of spice and 500g of beef bone are added to each kilogram of chicken.
On the basis of the scheme, and as a preferable scheme of the scheme, the seasoning material put into the chicken belly of each hen in the step S4 comprises 20g of spicy hot and 40g of rock candy.
On the basis of the above scheme and as a preferable scheme of the above scheme, the seasoning put into the chicken belly of each hen in the step S4 includes devil pepper, and the quantity of the devil pepper is 10 g.
On the basis of the scheme, and as a preferable scheme of the scheme, the spice comprises the following 16 ingredients: myrcia, cassia bark, liquorice, amomum villosum, angelica dahurica, galangal, nutmeg, amomum tsao-ko, amomum villosum, murraya paniculata, pepper, lemongrass, allspice, fennel, rhizoma kaempferiae and clove.
The invention has the following beneficial effects: the chicken with spicy pepper prepared by the preparation method of chicken with spicy pepper has chewy meat quality, aromatic flavor, pure taste, spicy flavor, deliciousness and delicious taste, and is tasty after being shredded; in the whole processing process, no additive is added, so that the processing method is non-toxic and harmless to human bodies; the preparation method is suitable for industrial mass production, and improves the production efficiency; the chicken bones and the beaks of the hens are removed after the hens are slaughtered, so that the vacuum packaging bag can be prevented from being punctured when the hens are subjected to vacuum packaging; the spicy chicken is decocted by special spices, so that the spicy chicken not only has stronger taste, but also has the function of dietary therapy supplementation, and is beneficial to human health.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
A preparation method of a chicken with spicy pepper comprises the following steps:
s1: selecting free-range hen more than two and a half years, wherein the weight of hen is required to be more than two jin;
s2: slaughtering the selected hen;
s3: putting the slaughtered hen into the marinated soup, adding water, edible salt, caramel-colored brewed soy sauce, crystal sugar, pepper, white granulated sugar, green Chinese onion, ginger, chicken essence seasoning, garlic, monosodium glutamate, hot pepper, spices and beef bone into the marinated soup, and decocting with slow fire for 5.5-6.5 hours;
s4: placing a seasoning material in the chicken belly of each hen, wherein the seasoning material comprises 20g of spicy pepper and 40g of rock sugar;
s5: decocting the soup stock with soft fire for 35-45 minutes;
s6: soaking for 3.5-4.5 hr to make the chicken soup tasty;
s7: and taking out the cooked chicken with the spicy hot from the pot-stewed soup, packaging the chicken with the spicy hot in a vacuum plastic package, and freezing and storing the packaged chicken with the spicy hot.
The chicken with spicy pepper processed by the preparation method has chewy meat quality, aromatic flavor, pure taste, spicy taste, fresh, tender and delicious taste, tasty silks, high protein content, low fat content, stomach and spleen invigorating and rich nutrition; in the whole processing process, no additive is added, so that the product is non-toxic and harmless to human bodies. The preparation method is suitable for industrial mass production, and improves the production efficiency.
In step S2, after the hen is removed of the feather and the down feather, the hen bones and the hen beak are also removed to prevent the vacuum packaging bag from being punctured when the vacuum packaging is used.
In the step S3, 1.6-2.4 kg of water, 12g of edible salt, 10g of caramel-colored brewed soy sauce, 3g of rock sugar, 8g of pepper, 50g of white granulated sugar, 10g of green Chinese onion, 10g of ginger, 3g of chicken essence seasoning, 10g of garlic, 3g of monosodium glutamate, 10g of hot pepper, 10g of spice and 500g of beef bone are required to be added to each kilogram of chickens, so that the method is suitable for industrially preparing the spicy chicken in batches and is convenient for accurately setting the amount of each component to be added.
The seasoning put into the chicken belly of each hen in the step S4 further includes devil pepper, and the quantity of the devil pepper is 10g, and the devil pepper can be selectively added according to individual tastes because the devil pepper is considered to be the most spicy pepper in the world.
The spice comprises the following 16 ingredients in parts by weight: 40-60 parts of myrcia, 30-50 parts of cassia bark, 8-12 parts of liquorice, 1-3 parts of villous amomum fruit, 4-6 parts of angelica dahurica, 4-8 parts of galangal, 3-5 parts of nutmeg, 4-8 parts of tsaoko amomum fruit, 1-3 parts of fructus amomi, 1-3 parts of murraya paniculata, 4-6 parts of pepper, 4-8 parts of lemongrass, 2-3 parts of allspice, 4-8 parts of common fennel fruit, 2-5 parts of rhizoma kaempferiae and 1-3 parts of clove. The spicy chicken decocted by the spice not only has stronger taste, but also has the function of dietary therapy supplementation, and is beneficial to human health.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (6)
1. The preparation method of the chicken with spicy pepper is characterized by comprising the following steps:
s1: selecting free-range hen more than two and a half years, wherein the weight of hen is required to be more than two jin;
s2: slaughtering the selected hen;
s3: putting the slaughtered hen into the marinated soup, adding water, edible salt, caramel-colored brewed soy sauce, crystal sugar, pepper, white granulated sugar, green Chinese onion, ginger, chicken essence seasoning, garlic, monosodium glutamate, hot pepper, spices and beef bone into the marinated soup, and decocting with slow fire for 5.5-6.5 hours;
s4: placing a seasoning material in the chicken belly of each hen, wherein the seasoning material comprises spicy hot and rock sugar;
s5: decocting the soup stock with soft fire for 35-45 minutes;
s6: soaking for 3.5-4.5 hr to make the chicken soup tasty;
s7: and taking out the cooked chicken with the spicy hot from the pot-stewed soup, packaging the chicken with the spicy hot in a vacuum plastic package, and freezing and storing the packaged chicken with the spicy hot.
2. The method for preparing a chicken with spicy pepper according to claim 1, wherein the method comprises the following steps: in step S2, after the hen is removed of the feather and the down feather, the hen bones and the hen beaks are also removed.
3. The method for preparing a chicken with spicy pepper according to claim 1, wherein the method comprises the following steps: in the step S3, 1.6-2.4 kg of water, 12g of edible salt, 10g of caramel-colored brewed soy sauce, 3g of rock sugar, 8g of pepper, 50g of white granulated sugar, 10g of green Chinese onion, 10g of ginger, 3g of chicken essence seasoning, 10g of garlic, 3g of monosodium glutamate, 10g of hot pepper, 10g of spice and 500g of beef bone are added into each kilogram of chicken.
4. The method for preparing a chicken with spicy pepper according to claim 1, wherein the method comprises the following steps: the seasoning material put into the chicken belly of each hen in the step S4 comprises 20g of spicy pepper and 40g of rock candy.
5. The method for preparing a chicken with spicy pepper according to claim 4, wherein the method comprises the following steps: the seasoning to be put into the belly of each hen in the step S4 includes devil pepper in an amount of 10 g.
6. The method for preparing a chicken with spicy pepper according to claim 1, wherein the method comprises the following steps: the spice comprises the following 16 ingredients: myrcia, cassia bark, liquorice, amomum villosum, angelica dahurica, galangal, nutmeg, amomum tsao-ko, amomum villosum, murraya paniculata, pepper, lemongrass, allspice, fennel, rhizoma kaempferiae and clove.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114403368A (en) * | 2021-12-31 | 2022-04-29 | 宁夏好水川食品有限公司 | Method for making chicken with chili and sesame |
| CN114847441A (en) * | 2022-05-13 | 2022-08-05 | 安徽鸡仔先生餐饮管理有限公司 | Preparation method of medicated chicken with spicy pepper |
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2020
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| 王林等: "新疆清真风味手撕椒麻鸡加工工艺及其调味配方研究", 《新疆职业大学学报》 * |
| 骑着蜗牛当房车: "河南麻椒鸡整鸡做法", 《百度知道》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114403368A (en) * | 2021-12-31 | 2022-04-29 | 宁夏好水川食品有限公司 | Method for making chicken with chili and sesame |
| CN114847441A (en) * | 2022-05-13 | 2022-08-05 | 安徽鸡仔先生餐饮管理有限公司 | Preparation method of medicated chicken with spicy pepper |
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