32results about How to "With seasoning function" patented technology

A method for preparing a spicy roasted lamb neck, comprising 4-6 parts of lemongrass, 2-4 parts of kaempferum, 1-2 parts of Codonopsis pilosula, 1-2 parts of Angelica dahurica, 0.5-1 part of cumin, 4-6 parts of anise, 0.5-1 part of pepper, 0.5-1 part of aniseed, 1-2 parts of cinnamon, 0.5-1 part of grass fruit, 1-2 parts of cinnamon, 5-8 parts of bay leaves, add water to the total weight parts Prepare 1000 parts of water, boil it, add 10-100 parts of salt, 10-100 parts of monosodium glutamate, 10-100 parts of red dry chili powder, 5-50 parts of white sugar to get seasoning juice; In the seasoning sauce, refrigerated and marinated, the lamb neck was shaved and sliced, and grilled on the grill until the meat was golden in color; the lamb neck bone was grilled on an iron skewer. The advantages are: easy to make, convenient to eat, rich in nutrition, has the effect of medicinal food, nourishes the middle and nourishes qi, and has a better effect on people with weak spleen and stomach; the meat of the roasted lamb neck is crispy, delicious and not greasy, charred on the outside and tender on the inside, delicious.

The invention provides a preparation method of a smoked chicken. The preparation method comprises the following steps: butchering a quarantined, healthy and harmless chicken; shedding the hair; removing viscera; shaping; soaking with clean water; adding seasoner to a stockpot with aged soup, wherein the seasoner comprises radix angelicae, wild pepper, rhizoma kaempferiae, galangal, amomum kravanh, aniseed, cardamom, fructus galangae, cumin, rhizoma zingiberis, radix aucklandiae, jambolan, clove, fructus amomi, amomum tsao-ko, white pepper powder and chili red; boiling; cooking to obtain soup; adding water to increase the volume of the soup in the stockpot; after boiling, transferring the soaked chicken into the stockpot; after boiling, adding sodium glutamate and salt; cooking with slow fire; fishing out and draining the soup; fully placing on a net cushion of a smoking pot; burning the smoking pot without water until slight red appears; adding white granulated sugar; heating the white granulated sugar until smoke appears; tightly covering the smoking pot to smoke; then moving out; and naturally cooling to obtain the smoked chicken. The smoked chicken has the advantages that the nutrition is rich, the color and gloss are nice, any chemical additive is not added, the original flavor of the chicken can be removed, so that the taste is pure, and the saltiness is outstanding.