CN114158695A - Ingredient for roast chicken and roast chicken prepared by same - Google Patents

Ingredient for roast chicken and roast chicken prepared by same Download PDF

Info

Publication number
CN114158695A
CN114158695A CN202111544185.9A CN202111544185A CN114158695A CN 114158695 A CN114158695 A CN 114158695A CN 202111544185 A CN202111544185 A CN 202111544185A CN 114158695 A CN114158695 A CN 114158695A
Authority
CN
China
Prior art keywords
parts
pepper
roast chicken
ingredient
chicken
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202111544185.9A
Other languages
Chinese (zh)
Inventor
王海松
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN202111544185.9A priority Critical patent/CN114158695A/en
Publication of CN114158695A publication Critical patent/CN114158695A/en
Pending legal-status Critical Current

Links

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
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention discloses a roast chicken ingredient and a roast chicken prepared by the same, wherein the ingredient comprises the following components: 500 g of momordica grosvenori, 750 g of kaempferia galangal, 1250 g of angelica dahurica, 400 g of fructus amomi, 750 g of cardamom, 1250 g of anise, 750 g of myrcia, 400 g of dried orange peel, 400 g of betel nut, 1250 g of galangal, 1000 g of cassia bark, 250 g of hawthorn, 750 g of wild peach, 350 g of long pepper, 850 g of netmeg, 1000 g of tsaoko amom, 250 g of netmeg, 250 g of clove, 750 g of white pepper, 1500 g of coriander seed, 1750 g of fennel, 1250 g of cumin and 750 g of pepper. The invention also provides the roast chicken prepared by the ingredients. The formula of the invention is selected carefully and scientifically, and the prepared roast chicken is fresh, tender and delicious, has thick meat flavor, fresh and fragrant color and taste, is boned, can integrate the medicinal fragrance of Chinese herbal medicines and the fresh fragrance of chicken, and has the efficacy of dietary therapy and health care.

Description

Ingredient for roast chicken and roast chicken prepared by same
Technical Field
The invention relates to a roast chicken ingredient used in the field of food processing and preparation and a roast chicken prepared by the same, in particular to an ingredient for roast chicken and a prepared roast chicken.
Background
The roasted chicken is a Chinese traditional flavor dish. The main cooking method comprises frying chicken coated with maltose in oil, and cooking with bittern containing perfume. The finished roast chicken has the characteristics of fresh meat, delicious taste, fat but not greasy and rotten but not scattered. In some places, the roast chicken is mistaken as roast chicken. However, because of the difference of the preparation process, roast chicken often has skin fragrance and meat fragrance, but roast chicken has the fragrance of bone marrow. In the aspect of ingredients, famous roast chicken brands are respectively long, the roast chicken of each family are different in practice and taste, but most unique formulas are kept secret.
However, the taste, the mouthfeel and the nutritional value of the roast chicken in the current market are preserved, and the specific ingredients for modulation processing and the like have great space for improvement. The selection should be paid attention to during the process of cooking the roast chicken so as to avoid wasting food materials.
Disclosure of Invention
The invention aims to provide a roast chicken ingredient and a roast chicken prepared by the same, which overcome the defects of the existing roast chicken ingredient and provide enough nutrient substances and make the roast chicken more delicious and tasty.
In order to achieve the above object, the present invention provides an ingredient for roast chicken, wherein the ingredient comprises: fructus momordicae, rhizoma kaempferiae, radix angelicae, fructus amomi, cardamom, anise, myrcia, pericarpium citri reticulatae, areca, galangal, cassia bark, hawthorn, wild peach, long pepper, netmeg, amomum tsao-ko, clove, white pepper, coriander seed, fennel, cumin and pepper.
The ingredients for cooking chicken comprise the following components in parts by weight: 8-12 parts of momordica grosvenori, 13-16 parts of rhizoma kaempferiae, 22-26 parts of radix angelicae, 5-10 parts of fructus amomi, 13-16 parts of cardamom, 22-26 parts of star anise, 13-16 parts of myrcia, 5-10 parts of dried orange peel, 5-10 parts of betel nut, 22-26 parts of galangal, 18-24 parts of cassia bark, 4-6 parts of hawthorn, 13-16 parts of wild peach, 6-8 parts of long pepper, 15-18 parts of nutmeg, 18-24 parts of amomum tsao-ko, 4-6 parts of amomum globosum, 4-6 parts of clove, 13-16 parts of white pepper, 28-32 parts of coriander seed, 33-36 parts of fennel, 22-26 parts of cumin and 13-16 parts of pepper.
The ingredients for cooking chicken comprise the following components in parts by weight: 10 parts of momordica grosvenori, 15 parts of kaempferia galangal, 25 parts of angelica dahurica, 8 parts of fructus amomi, 15 parts of cardamom, 25 parts of anise, 15 parts of myrcia, 8 parts of dried orange peel, 8 parts of betel nut, 25 parts of galangal, 20 parts of cassia bark, 5 parts of hawthorn, 15 parts of wild peach, 7 parts of long pepper, 17 parts of netmeg, 20 parts of amomum tsao-ko, 5 parts of netmeg, 5 parts of clove, 15 parts of white pepper, 30 parts of coriander seed, 35 parts of fennel, 25 parts of cumin and 15 parts of pepper.
The above ingredients for cooking chicken, wherein the ingredients comprise, by weight: 500 g of momordica grosvenori, 750 g of kaempferia galangal, 1250 g of angelica dahurica, 400 g of fructus amomi, 750 g of cardamom, 1250 g of anise, 750 g of myrcia, 400 g of dried orange peel, 400 g of betel nut, 1250 g of galangal, 1000 g of cassia bark, 250 g of hawthorn, 750 g of wild peach, 350 g of long pepper, 850 g of netmeg, 1000 g of tsaoko amom, 250 g of netmeg, 250 g of clove, 750 g of white pepper, 1500 g of coriander seed, 1750 g of fennel, 1250 g of cumin and 750 g of pepper.
The invention also provides a roast chicken prepared by using the ingredients, wherein the ingredients are used for preparing marinade for processing the roast chicken.
The roasted chicken prepared by the ingredients is prepared by firstly cleaning and drying the raw materials capable of being cleaned, then mixing and crushing the raw materials, then wrapping the raw materials by using a gauze bag, putting the raw materials into a pot, adding water, heating the raw materials to boil the water, then adding sugar, salt, soy sauce and soup stock, putting the fried whole chicken into the pot, immersing the whole chicken under the liquid level, boiling the soup by using big fire, skimming floating foam, turning to small fire, covering a pot cover, and boiling until meat is well cooked and bone is removed.
The ingredients for the roast chicken and the roast chicken prepared by the same provided by the invention have the following advantages:
the ingredient and the prepared roast chicken provided by the invention can overcome the defects of the existing roast chicken vegetables, keep the delicious and tender characteristics of food materials, remove fishy smell and greasiness, have stronger tasty flavor, have proper soft and soft mouthfeel, are fresh, tender and juicy when being taken, have long aftertaste, and are more delicious and delicious while increasing the nutrient components.
The formula has the advantages of fine material selection, relatively strict and scientific specific component proportion and determination process, and the prepared roast chicken is fresh, tender and delicious, has strong meat flavor and fresh and fragrant color, has bone-in flavor, can integrate the medicinal fragrance of Chinese herbal medicines and the fresh fragrance of chicken, and has the effects of dietary therapy and health care.
Detailed Description
The following further describes embodiments of the present invention.
The invention provides an ingredient for roast chicken, which comprises the following components: fructus momordicae, rhizoma kaempferiae, radix angelicae, fructus amomi, cardamom, anise, myrcia, pericarpium citri reticulatae, areca, galangal, cassia bark, hawthorn, wild peach, long pepper, netmeg, amomum tsao-ko, clove, white pepper, coriander seed, fennel, cumin and pepper.
Wherein the fructus Siraitiae Grosvenorii is dried fruit of fructus Siraitiae Grosvenorii of Cucurbitaceae. Collecting autumn fruits when the fruits turn dark green from light green, airing for several days, and drying at low temperature. It is usually grown under mountain slopes, in wetlands and shrubs beside rivers. Distributed in Jiangxi, Hunan, Guangdong, Guangxi, Guizhou, etc. Sweet taste and cool nature. It enters lung and large intestine meridians. Has effects of clearing heat, moistening lung, relieving sore throat, relieving constipation. Can be used for treating lung heat dry cough, pharyngalgia aphonia, intestinal dryness constipation.
Rhizoma Kaempferiae, also known as Kaempferia galanga, is a perennial herb and is the rhizome of Kaempferia galanga of Kaempferia of Zingiberaceae. Distributed in provinces such as Guangdong, Guangxi, Yunnan, Taiwan, etc., and cultivated. Rhizoma Kaempferiae is aromatic stomachic, has effects of dispelling cold, eliminating dampness, warming spleen and stomach, and dispelling evil-qi, and can also be used as flavoring. It is pungent in flavor and warm in nature, and has effects in promoting qi circulation, warming middle warmer, promoting digestion, and relieving pain; can be used for treating fullness and distention of chest and diaphragm, abdominal psychroalgia, and indigestion.
The angelica dahurica is a perennial tall herb plant, contains rich protein fat, carbohydrate and trace elements, has high medicinal value, can expel wind and dissipate dampness, expel pus, promote tissue regeneration and relieve pain when used as a medicament, and mainly treats diseases such as wind-cold type common cold, forehead headache, nasosinusitis, toothache, anal fistula, hematochezia, leucorrhea, carbuncle-abscess pyogenic infections, burn and the like.
Fructus Amomi is dry mature fruit of Zingiberaceae plant such as YANGCHUNSHA, LVHUSHA or Hainan SHA. Collected in summer and autumn when the fruits are ripe, dried in the sun or at low temperature. Pungent flavor and warm nature. It enters spleen, stomach and kidney meridians. Has effects of eliminating dampness, promoting appetite, warming spleen, relieving diarrhea, regulating qi-flowing, and preventing miscarriage. Can be used for treating damp turbidity obstruction in middle energizer, abdominal distention, inappetence, deficiency-cold of spleen and stomach, emesis, diarrhea, vomiting, and threatened abortion.
The cardamom is plant of Amomum of Zingiberaceae of Musaceae. Mainly produced in Vietnam, Thailand, etc., and also cultivated in Guangdong, Guangxi, Yunnan, etc. The original plant is grown in a forest with warm and humid climate and rich humus. Pungent taste and warm nature. It enters lung, spleen and stomach meridians. Has the effects of eliminating dampness, promoting qi circulation, warming middle energizer, arresting vomiting, stimulating appetite and promoting digestion. Mainly treats dampness obstruction and qi stagnation; incoordination between the spleen and the stomach; abdominal fullness and distention; poor appetite; beginning of the wet temperature; chest distress and no hunger; vomiting due to stomach cold; food stagnation can not be eliminated.
Fructus Anisi Stellati is a plant of Anisodiaceae and genus Aniseed. The pericarp, seed and leaf all contain aromatic oil, and are important raw materials for the manufacture of cosmetics, sweet wine, beer and food industry. The star anise is a famous flavoring spice, has fragrant and sweet taste and is also used for medicine. The fructus Anisi Stellati can be directly used in daily flavoring, such as stewing, boiling, pickling, marinating, soaking, etc., or directly processed into five-spice flavoring powder. The anise oil and anise oil resin are commonly used in the food processing industry fields of meat products, seasonings, soft drinks, cold drinks, candies, cakes, baked foods and the like. The fructus Anisi Stellati dried mature fruit contains aromatic oil, fatty oil, protein, resin, etc., and the extract is oleum Foeniculi. The star anise is used for medicine, has the functions of dispelling wind, regulating qi, harmonizing stomach and regulating middle energizer, and is used for treating middle-cold vomiting, abdominal cold pain, stomach swelling and stuffiness and the like. The fructus Anisi Stellati has effects of invigorating stomach, dispelling pathogenic wind, relieving pain, regulating middle warmer, regulating qi-flowing, dispelling cold and dampness, and treating dyspepsia and neurasthenia.
The bay leaf is also called laurel leaf, is dried stem and leaf of laurel of Lauraceae, and is a flavoring agent. Laurus is a evergreen small arbor of Lauraceae, mainly produced in Zhejiang, Jiangsu, Fujian, Taiwan, Sichuan and the like, and leaves of the laurus are taken as seasonings in cooking. Collected in autumn and dried in the sun. Collecting raw materials, removing impurities, cleaning, shredding, and drying. Pungent in nature and taste; and (5) slightly warming. Has the functions of invigorating stomach and regulating qi. Mainly treats abdominal distension and pain; traumatic injury; scabies and tinea.
The pericarpium Citri Tangerinae is dried mature pericarp of Rutaceae plant fructus Citri Tangerinae and its cultivar; picking mature fruit, peeling peel, and drying in the sun or at low temperature. Bitter and pungent taste, warm in nature; entering lung and spleen meridians; has the effects of regulating qi, strengthening spleen, eliminating dampness and phlegm; it can be used for treating abdominal distention, anorexia, vomiting, diarrhea, cough, and excessive phlegm; it is combined with cang Zhu and Hou Po to treat gastric and abdominal distention and pain, nausea, vomiting and diarrhea due to cold-dampness in middle energizer and qi stagnation in spleen and stomach.
The Arecae semen is dried mature seed of Arecae semen of Palmae. China is mainly produced in Guangdong and Yunnan provinces. The yields are the highest abroad in philippines, india and indonesia. Harvesting mature fruits from spring end to early autumn, decocting with water, drying, removing pericarp, taking out seeds, and drying. The preparation method comprises removing impurities, soaking, moistening, slicing, and drying in the shade. Bitter and pungent in property and warm in nature. It enters stomach and large intestine meridians. Has the functions of killing parasite, eliminating food retention, promoting qi circulation, inducing diuresis and preventing malaria. Can be used for treating taeniasis, ascariasis, fasciolopsiasis, abdominal pain due to parasitic infestation, dysentery, tenesmus, edema, tinea pedis, and malaria.
Rhizoma Alpiniae Officinarum is dried rhizome of Alpinia Officinarum of Zingiberaceae. Digging 4-6 year old rhizome in late summer and early autumn, removing overground stem, fibrous root and residual scale, cleaning, cutting into segments, and drying in the sun. Unprocessed. Taking raw medicinal materials, removing impurities, cleaning, and moistening thoroughly. Cutting into thin sheet, and sun drying or low temperature drying. Pungent, hot in nature; it enters spleen and stomach meridians. Has effects in dispelling cold, relieving pain, warming middle warmer, and relieving vomit. It is mainly used for treating stomach cold pain, stomach cold emesis.
The cortex Cinnamomi Japonici is bark of Cinnamomum japonicum Thunb of Lauraceae, and is used for treating common cold. Pungent and sweet in flavor and warm in nature. It enters spleen, stomach, liver and kidney meridians. Has the effects of warming the middle-jiao to dispel cold, regulating qi and relieving pain. Can be used for treating abdominal psychroalgia, emesis, diarrhea, soreness of waist and knees, cold hernia and abdominal pain, cold-dampness arthralgia, blood stasis, dysmenorrhea, dysentery with bloody stool, intestinal wind, traumatic injury, swelling and pain, traumatic hemorrhage, etc.
The fructus crataegi is dried mature fruit of Crataegus pinnatifida or Crataegus pinnatifida of Rosaceae. Collected in autumn when the fruit is ripe, sliced and dried. Has sour and sweet nature and mild warm nature, and has effects of promoting digestion, invigorating stomach, activating qi-flowing, removing blood stasis, eliminating turbid pathogen and reducing blood lipid, and can be used for treating meat food stagnation, gastric cavity distention, dysentery abdominal pain, blood stasis amenorrhea, puerperal blood stasis, heart and abdomen stabbing pain, thoracic obstruction, pain in chest, hernia pain, hyperlipidemia, etc., and has effects of promoting blood circulation for removing blood stasis, promoting appetite and reducing blood lipid.
Wild peach is a Rosaceae plant, deciduous tree. Can be cultivated and planted in the whole situation of China. The flowering period is 3-4 months, and the fruit period is 8 months. The fruit is spherical, the tip is round and blunt or slightly sharp, and the fruit is slightly yellow, dense, short and soft; thin pulp, dry, nucleolytic; the fruit stone is small and has grooves. The wild peach has sour and warm taste, enters stomach channels and large intestine channels, has the effects of nourishing yin, promoting the production of body fluid, moistening dryness and activating blood, can promote the peristalsis of food in gastrointestinal tracts due to rich dietary fibers in the wild peach, effectively relieves constipation, and particularly has certain effect on the habitual constipation of the old. In addition, the wild peach can tonify qi, moisten lung, nourish qi and blood, improve anemia, play a certain role in treating lung diseases caused by yin deficiency, and delay aging.
Piper longum is of Piper genus, climbing vine, like Mulberry, collected in August, and its cluster can be used as medicine. Produced from southeast to southwest of Yunnan, and cultivated in Guangxi, Guangdong and Fujian provinces. Dry the nearly mature or mature ears to be used as the medicine. Is a pain-relieving and stomach-invigorating medicine, has pungent and strong taste and is nontoxic. The fruit contains piperine, piperlongumine, piperidine, piperic acid and volatile oil. The seeds contain sesamin. Has effects in warming middle warmer, dispelling cold, descending qi, and relieving pain. Can be used for treating abdominal pain, acid regurgitation, diarrhea, coronary heart disease, angina pectoris, nervous headache, and toothache due to stomach cold.
Myristica fragrans is a evergreen arbor, pear-shaped fruit, yellowish or orange-yellow, which is split longitudinally into two halves when mature, exposing crimson aril called cardamom, and containing 1 seed called nutmeg. Native to Indonesia, Malaysia, Western Indian Islands and Brazil. The Guangdong province, the Yunnan province and the like in China have introduction cultivation. Collecting mature fruits twice in summer and autumn every year, cutting off pericarp, peeling off aril, chiseling the shelved seed coat, soaking the kernel in lime milk for one day, and drying at low temperature. Also can be ground into powder. The arillus Myristica flap is ground and used as spice. The nutmeg is dried kernel of Myristica fragrans Houtt of Myristicaceae. Pungent in nature and taste; bitter; and (4) warming. Invigorating spleen; the stomach; the large intestine channel. Has the effects of warming the middle-jiao and astringing the intestines; move qi and promote digestion. For deficiency diarrhea; cold dysentery; abdominal distending pain; poor appetite and vomiting; the food retention is not eliminated.
The Amomum tsao-ko is fruit of plants of Amomum of Zingiberaceae. The tsaoko is one of bulk varieties of medicinal and edible traditional Chinese medicinal materials, and the tsaoko is used as a flavoring spice; the whole plant can be extracted to obtain aromatic oil. The fruit is pungent in flavor and warm in nature. It enters spleen and stomach meridians. Has the functions of eliminating dampness, strengthening spleen, eliminating phlegm and preventing malaria. It can be used for treating abdominal distention, regurgitation, emesis, food stagnation, and malaria.
Alpinia katsumadai, i.e., alpinia galanga of alpinia of zingiberaceae, is a perennial herb. Distributed in the south of the Guangdong province in China. Alpinia katsumadai Hayata (Katsumadai) belonging to Alpinia of Zingiberaceae. Guangdong and Guangxi produced in sparse mountain or dense forest. The seed contains volatile oil and alpinetin. Katsumade galangal seed, the name of traditional Chinese medicine. Semen Alpiniae is dry and nearly mature seed of Alpinia katsumadai Hayata of Zingiberaceae. Harvesting in summer and autumn, sun drying to nine dry or slightly scalding with water, sun drying to half dry, removing pericarp, taking out seed cluster, and sun drying. Pungent flavor and warm nature. It enters spleen and stomach meridians. Has the effects of eliminating dampness, promoting the circulation of qi, warming middle energizer and arresting vomiting. Can be used for treating cold-dampness retention, abdominal distention, psychroalgia, belch, vomiting, anorexia, etc.
Flos Caryophylli is the dried bud of flos Caryophylli of Myrtaceae. Picked up when the flower buds turn red from green, dried in the sun. Mainly produced in sang-jockel, madagaska, srilanca, indonesia, guangdong and hainan in China. The part used as the medicine is the dried flower buds of the plants. Removing impurities and screening out dust. It is administered by mashing. Pungent flavor and warm nature. Has the effects of warming the middle-jiao, lowering the adverse flow of qi, tonifying the kidney and supporting yang. Can be used for treating deficiency-cold of spleen and stomach, singultus emesis, anorexia vomiting and diarrhea, psychroalgia of heart and abdomen, and sexual impotence due to kidney deficiency.
White pepper is a dry, nearly ripe fruit of pepper of the family Piperaceae, fragrant in smell, mainly produced in Guangdong, Guangxi and Yunnan provinces, with yellowish-white or pale yellowish-white surface, smooth, and many light-colored linear stripes between the top and the base. Pungent and warm in nature and flavor. Has effects of warming spleen and stomach for dispelling cold, and can be used for descending qi and eliminating phlegm. It has higher medicinal value than black pepper.
Coriander seeds, i.e., coriander seeds, are the fruits of coriander. The coriander seeds are double-spherical, have a yellowish-brown surface, are hard in the mature fruit, fragrant in smell, and have a mild fragrance and a mixed taste of sage and lemon. The seeds can be harvested when the seeds turn brown, and the fragrant substances are extracted after threshing and drying in the sun. The slight peppery taste is originally produced on the coast of the Mediterranean sea. The fine powder is used for curing food, and can be used for flavoring food, one of ideal flavoring agents for cooking, and one of raw materials for preparing curry. Contains volatile oil, malic acid, potassium salt, calcium salt of organic acid, fat, protein, vitamins and nitrogen-containing substances. Has effects of invigorating stomach, and promoting anesthesia, and can be used for treating anal fistula and rectocele by fumigation, relieving toothache by washing with water, relieving food poisoning, and treating heart disease by food therapy.
Fennel, i.e., fennel, is a dried mature fruit of fennel belonging to the family Umbelliferae. In autumn, the plant is harvested when the fruit is just ripe, dried in the sun, and the fruit is removed. Pungent taste and warm nature; it enters liver, kidney, bladder and stomach meridians. Has effects in warming kidney and liver, promoting qi circulation, relieving pain, and regulating stomach function. It can be used for treating abdominal pain due to hernia of cold type, testis tenesmus, abdominal psychroalgia, anorexia, vomiting, diarrhea, hypochondriac pain, lumbago due to kidney deficiency, and dysmenorrhea.
Cuminum cyminum is a annual or biennial herb of Cuminum cyminum of Umbelliferae, Umbelliferae. The cumin is rich in essential oil, aromatic and strong in smell, and is considered as the second important spice crop in the world beyond pepper; the cumin also has various medicinal properties, is rich in characteristic components of essential oil, and various functional nutritional components such as protein, polyphenol substances, dietary fiber and the like, can regulate qi, stimulate appetite, dispel cold, remove dampness and the like, also has health-care effects of resisting allergy, resisting oxidation, resisting platelet aggregation, reducing blood sugar and the like, and has very important application in the fields of food and medicine.
The fructus Zanthoxyli is dry mature pericarp of Rutaceae plant green pepper or fructus Zanthoxyli. Mainly produced in Liaoning, Hebei and Sichuan, and the best is produced in Sichuan. Harvesting mature fruits in autumn, drying in the sun, and removing seeds and impurities. Pungent flavor and warm nature. It enters spleen, stomach and kidney meridians. Has the effects of warming the middle-jiao, relieving pain, killing parasites and relieving itching. Can be used for treating abdominal psychroalgia, emesis, diarrhea, and abdominal pain due to parasitic infestation; external use: eczema, pruritus vulvae.
Preferably, the ingredients comprise, in parts by weight: 8-12 parts of momordica grosvenori, 13-16 parts of rhizoma kaempferiae, 22-26 parts of radix angelicae, 5-10 parts of fructus amomi, 13-16 parts of cardamom, 22-26 parts of star anise, 13-16 parts of myrcia, 5-10 parts of dried orange peel, 5-10 parts of betel nut, 22-26 parts of galangal, 18-24 parts of cassia bark, 4-6 parts of hawthorn, 13-16 parts of wild peach, 6-8 parts of long pepper, 15-18 parts of nutmeg, 18-24 parts of amomum tsao-ko, 4-6 parts of amomum globosum, 4-6 parts of clove, 13-16 parts of white pepper, 28-32 parts of coriander seed, 33-36 parts of fennel, 22-26 parts of cumin and 13-16 parts of pepper.
More preferably, the ingredients comprise, in parts by weight: 10 parts of momordica grosvenori, 15 parts of kaempferia galangal, 25 parts of angelica dahurica, 8 parts of fructus amomi, 15 parts of cardamom, 25 parts of anise, 15 parts of myrcia, 8 parts of dried orange peel, 8 parts of betel nut, 25 parts of galangal, 20 parts of cassia bark, 5 parts of hawthorn, 15 parts of wild peach, 7 parts of long pepper, 17 parts of netmeg, 20 parts of amomum tsao-ko, 5 parts of netmeg, 5 parts of clove, 15 parts of white pepper, 30 parts of coriander seed, 35 parts of fennel, 25 parts of cumin and 15 parts of pepper.
Most preferably, the formulation comprises by weight: 500 g of momordica grosvenori, 750 g of kaempferia galangal, 1250 g of angelica dahurica, 400 g of fructus amomi, 750 g of cardamom, 1250 g of anise, 750 g of myrcia, 400 g of dried orange peel, 400 g of betel nut, 1250 g of galangal, 1000 g of cassia bark, 250 g of hawthorn, 750 g of wild peach, 350 g of long pepper, 850 g of netmeg, 1000 g of tsaoko amom, 250 g of netmeg, 250 g of clove, 750 g of white pepper, 1500 g of coriander seed, 1750 g of fennel, 1250 g of cumin and 750 g of pepper.
The invention also provides the roast chicken prepared by the ingredient, and the ingredient is used for preparing marinade for processing the roast chicken.
Cleaning the raw materials which can be cleaned in the ingredients, drying, mixing and crushing the raw materials, wrapping the raw materials by a gauze bag, putting the raw materials into a pot, adding water, heating to boil the water, adding sugar, salt, soy sauce and soup stock, putting the fried whole chicken, immersing the chicken below the liquid level, boiling the soup by using a big fire, skimming floating foam, turning to a small fire, covering a pot cover, and boiling until the meat is well-cooked and boned.
The ingredients for roast chicken and the roast chicken prepared thereby according to the present invention will be further described with reference to the following examples.
Example 1
An ingredient for cooking a chicken, the ingredient comprising by weight: 500 g of momordica grosvenori, 750 g of kaempferia galangal, 1250 g of angelica dahurica, 400 g of fructus amomi, 750 g of cardamom, 1250 g of anise, 750 g of myrcia, 400 g of dried orange peel, 400 g of betel nut, 1250 g of galangal, 1000 g of cassia bark, 250 g of hawthorn, 750 g of wild peach, 350 g of long pepper, 850 g of netmeg, 1000 g of tsaoko amom, 250 g of netmeg, 250 g of clove, 750 g of white pepper, 1500 g of coriander seed, 1750 g of fennel, 1250 g of cumin and 750 g of pepper.
The embodiment also provides the roast chicken prepared by using the ingredient, and the ingredient is used for preparing the marinade for processing the roast chicken.
Cleaning the raw materials which can be cleaned in the ingredients, drying, mixing and crushing the raw materials, wrapping the raw materials by a gauze bag, putting the raw materials into a pot, adding water, heating to boil the water, adding sugar, salt, soy sauce and soup stock, putting the fried whole chicken, immersing the chicken below the liquid level, boiling the soup by using a big fire, skimming floating foam, turning to a small fire, covering a pot cover, and boiling until the meat is well-cooked and boned.
Example 2
An ingredient for roast chicken, which comprises the following components in parts by weight: 10 parts of momordica grosvenori, 15 parts of kaempferia galangal, 25 parts of angelica dahurica, 8 parts of fructus amomi, 15 parts of cardamom, 25 parts of anise, 15 parts of myrcia, 8 parts of dried orange peel, 8 parts of betel nut, 25 parts of galangal, 20 parts of cassia bark, 5 parts of hawthorn, 15 parts of wild peach, 7 parts of long pepper, 17 parts of netmeg, 20 parts of amomum tsao-ko, 5 parts of netmeg, 5 parts of clove, 15 parts of white pepper, 30 parts of coriander seed, 35 parts of fennel, 25 parts of cumin and 15 parts of pepper.
Preferably, each portion is 30 g.
The embodiment also provides the roast chicken prepared by using the ingredient, and the ingredient is used for preparing the marinade for processing the roast chicken.
Cleaning the raw materials which can be cleaned in the ingredients, drying, mixing and crushing the raw materials, wrapping the raw materials by a gauze bag, putting the raw materials into a pot, adding water, heating to boil the water, adding sugar, salt, soy sauce and soup stock, putting the fried whole chicken, immersing the chicken below the liquid level, boiling the soup by using a big fire, skimming floating foam, turning to a small fire, covering a pot cover, and boiling until the meat is well-cooked and boned.
Example 3
An ingredient for roast chicken, which comprises the following components in parts by weight: 8 parts of momordica grosvenori, 13 parts of kaempferia galangal, 22 parts of angelica dahurica, 5 parts of fructus amomi, 13 parts of cardamom, 22 parts of anise, 13 parts of myrcia, 5 parts of dried orange peel, 5 parts of betel nut, 22 parts of galangal, 18 parts of cassia bark, 4 parts of hawthorn, 13 parts of wild peach, 6 parts of long pepper, 15 parts of nutmeg, 18 parts of amomum tsao-ko, 4 parts of clove, 13 parts of white pepper, 28 parts of coriander seed, 33 parts of fennel, 22 parts of cumin and 13 parts of pepper.
Preferably, each portion is 60 g.
The embodiment also provides the roast chicken prepared by using the ingredient, and the ingredient is used for preparing the marinade for processing the roast chicken.
Cleaning the raw materials which can be cleaned in the ingredients, drying, mixing and crushing the raw materials, wrapping the raw materials by a gauze bag, putting the raw materials into a pot, adding water, heating to boil the water, adding sugar, salt, soy sauce and soup stock, putting the fried whole chicken, immersing the chicken below the liquid level, boiling the soup by using a big fire, skimming floating foam, turning to a small fire, covering a pot cover, and boiling until the meat is well-cooked and boned.
Example 4
An ingredient for roast chicken, which comprises the following components in parts by weight: 12 parts of momordica grosvenori, 16 parts of kaempferia galangal, 26 parts of angelica dahurica, 10 parts of fructus amomi, 16 parts of cardamom, 26 parts of anise, 16 parts of myrcia, 10 parts of dried orange peel, 10 parts of betel nut, 26 parts of galangal, 24 parts of cassia bark, 6 parts of hawthorn, 16 parts of wild peach, 8 parts of long pepper, 18 parts of netmeg, 24 parts of amomum tsao-ko, 6 parts of netmeg, 6 parts of clove, 16 parts of white pepper, 32 parts of coriander seed, 36 parts of cumin, and 16 parts of pepper.
Preferably, each portion is 40 g.
The embodiment also provides the roast chicken prepared by using the ingredient, and the ingredient is used for preparing the marinade for processing the roast chicken.
Cleaning the raw materials which can be cleaned in the ingredients, drying, mixing and crushing the raw materials, wrapping the raw materials by a gauze bag, putting the raw materials into a pot, adding water, heating to boil the water, adding sugar, salt, soy sauce and soup stock, putting the fried whole chicken, immersing the chicken below the liquid level, boiling the soup by using a big fire, skimming floating foam, turning to a small fire, covering a pot cover, and boiling until the meat is well-cooked and boned.
The ingredient and the prepared roast chicken provided by the invention overcome the defects of the existing roast chicken dishes, integrate nutrition and deliciousness, keep the characteristics of food materials, namely delicious taste, fragrant and tender taste, have stronger tasty flavor and have proper soft and hard mouthfeel. The finished roast chicken is bright and attractive in color and luster, aromatic and delicious in flavor, proper in salt, crisp, fragrant, soft and soft, cooked meat and bone separation, fat but not greasy, capable of promoting the secretion of saliva or body fluid, endless in aftertaste, capable of invigorating spleen, stimulating appetite, nourishing yin, nourishing the body, and the like, and simultaneously has a good improvement effect on anorexia, and has food therapy and health care functions. Thereby having wide welcome potential and very high popularization value.
While the present invention has been described in detail with reference to the preferred embodiments, it should be understood that the above description should not be taken as limiting the invention. Various modifications and alterations to this invention will become apparent to those skilled in the art upon reading the foregoing description. Accordingly, the scope of the invention should be determined from the following claims.

Claims (6)

1. An ingredient for a roast chicken, the ingredient comprising:
fructus momordicae, rhizoma kaempferiae, radix angelicae, fructus amomi, cardamom, anise, myrcia, pericarpium citri reticulatae, areca, galangal, cassia bark, hawthorn, wild peach, long pepper, netmeg, amomum tsao-ko, clove, white pepper, coriander seed, fennel, cumin and pepper.
2. The ingredient for roast chicken of claim 1, wherein said ingredient comprises, in parts by weight: 8-12 parts of momordica grosvenori, 13-16 parts of rhizoma kaempferiae, 22-26 parts of radix angelicae, 5-10 parts of fructus amomi, 13-16 parts of cardamom, 22-26 parts of star anise, 13-16 parts of myrcia, 5-10 parts of dried orange peel, 5-10 parts of betel nut, 22-26 parts of galangal, 18-24 parts of cassia bark, 4-6 parts of hawthorn, 13-16 parts of wild peach, 6-8 parts of long pepper, 15-18 parts of nutmeg, 18-24 parts of amomum tsao-ko, 4-6 parts of amomum globosum, 4-6 parts of clove, 13-16 parts of white pepper, 28-32 parts of coriander seed, 33-36 parts of fennel, 22-26 parts of cumin and 13-16 parts of pepper.
3. The ingredient for roast chicken of claim 2 comprising, in parts by weight: 10 parts of momordica grosvenori, 15 parts of kaempferia galangal, 25 parts of angelica dahurica, 8 parts of fructus amomi, 15 parts of cardamom, 25 parts of anise, 15 parts of myrcia, 8 parts of dried orange peel, 8 parts of betel nut, 25 parts of galangal, 20 parts of cassia bark, 5 parts of hawthorn, 15 parts of wild peach, 7 parts of long pepper, 17 parts of netmeg, 20 parts of amomum tsao-ko, 5 parts of netmeg, 5 parts of clove, 15 parts of white pepper, 30 parts of coriander seed, 35 parts of fennel, 25 parts of cumin and 15 parts of pepper.
4. The ingredient for grilled chicken of claim 3, wherein said ingredient comprises by weight: 500 g of momordica grosvenori, 750 g of kaempferia galangal, 1250 g of angelica dahurica, 400 g of fructus amomi, 750 g of cardamom, 1250 g of anise, 750 g of myrcia, 400 g of dried orange peel, 400 g of betel nut, 1250 g of galangal, 1000 g of cassia bark, 250 g of hawthorn, 750 g of wild peach, 350 g of long pepper, 850 g of netmeg, 1000 g of tsaoko amom, 250 g of netmeg, 250 g of clove, 750 g of white pepper, 1500 g of coriander seed, 1750 g of fennel, 1250 g of cumin and 750 g of pepper.
5. A roast chicken prepared with the ingredients of any one of claims 1-4, wherein the ingredients are used to make a marinade for processing the roast chicken.
6. The ingredient-modified roast chicken of claim 5 wherein the ingredients are prepared by first washing and drying the washable raw materials, then mixing and crushing the raw materials, wrapping with a gauze bag, placing into a pot and adding water, then heating to boil the water, adding sugar, salt, soy sauce, and soup stock, placing the fried whole chicken and immersing it below the surface of the liquid, boiling the soup with a strong fire, skimming the froth, turning to a small fire, covering the pot with a lid, and cooking until the meat is well-cooked and boned.
CN202111544185.9A 2021-12-16 2021-12-16 Ingredient for roast chicken and roast chicken prepared by same Pending CN114158695A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202111544185.9A CN114158695A (en) 2021-12-16 2021-12-16 Ingredient for roast chicken and roast chicken prepared by same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202111544185.9A CN114158695A (en) 2021-12-16 2021-12-16 Ingredient for roast chicken and roast chicken prepared by same

Publications (1)

Publication Number Publication Date
CN114158695A true CN114158695A (en) 2022-03-11

Family

ID=80487096

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202111544185.9A Pending CN114158695A (en) 2021-12-16 2021-12-16 Ingredient for roast chicken and roast chicken prepared by same

Country Status (1)

Country Link
CN (1) CN114158695A (en)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102972729A (en) * 2012-12-31 2013-03-20 杨建民 Seasoning for preparing duck meat product
CN104256697A (en) * 2014-08-10 2015-01-07 吕胜战 Spice formula of health-care Daokou roasted chicken
CN111616309A (en) * 2020-05-29 2020-09-04 韩坤 Roast chicken formula and processing technology thereof
CN112401145A (en) * 2020-11-20 2021-02-26 周峰 Seasoning for manufacturing pot chicken and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102972729A (en) * 2012-12-31 2013-03-20 杨建民 Seasoning for preparing duck meat product
CN104256697A (en) * 2014-08-10 2015-01-07 吕胜战 Spice formula of health-care Daokou roasted chicken
CN111616309A (en) * 2020-05-29 2020-09-04 韩坤 Roast chicken formula and processing technology thereof
CN112401145A (en) * 2020-11-20 2021-02-26 周峰 Seasoning for manufacturing pot chicken and preparation method thereof

Similar Documents

Publication Publication Date Title
JP5864252B2 (en) Medicinal plant extract using smoked product and skin external preparation composition containing the same
CN102293426B (en) Edible oil-tea camellia bittern and preparation method thereof
CN100558255C (en) The preparation method of wrinkled giant hyssop and the compound alec of purple perilla
CN103859337A (en) Spice bag for eliminating smell of mutton
CN111802615A (en) Healthy spicy hotpot condiment and preparation method thereof
CN104273298A (en) Jasmine beauty and health tea and preparation method thereof
CN106616823A (en) Hotpot condiment
CN105325987A (en) Brine of rice noodles
CN111616345A (en) Bottom material for chafing dish and preparation method thereof
CN104082770A (en) Duck soup marinated chicken claws and preparation method thereof
CN111528439A (en) Seasoning for fried kebabs and chili paste and preparation method thereof
KR20090011984A (en) Drinking before and after drink sweet mongolian dandelion tea and drinking before and after drink sweet mongolian dandelion water
KR100783325B1 (en) Process for Preparing a Gareddeck Containing Functional Natural Pigment
CN106262756A (en) Salted Brassicae siccus Semen arachidis hypogaeae Fructus Capsici sauce and preparation method thereof
CN104172054A (en) Brine for rice noodles
CN104273295A (en) Health gardenia tea with effects of clearing heat and cooling blood and preparation method of health gardenia tea
KR101699219B1 (en) Cooking method for poultry using oriental medicines and cooking duck or cooking chicken thereof
CN103750174B (en) Bean sprout vegetarian ball and preparation method thereof
CN106690257A (en) Bamboo shaving flavored spicy spider crab paste and production method thereof
CN114158695A (en) Ingredient for roast chicken and roast chicken prepared by same
CN104256466A (en) Preparation method of brine for rice noodles
Ashok et al. Underutilized leafy vegetables of India and their pharmaceutical value to provoke human immune system
CN105831590A (en) Arenga pinnata health noodle and production method thereof
KR20090014254A (en) Sweet dropwort tea and sweet dropwort water
CN105054146A (en) Making method of sour soup

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination