Method for making roast chicken

A production method and technology of roasting chicken, which can be applied in food preparation, application, food science, etc., can solve the problems of difficult taste and complex cooking process of chicken, and achieve the effect of bright red color, convenient eating, and rich flavor

Inactive Publication Date: 2009-07-01
TIANJIN YUEWEIXIAN YULEYUAN GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the cooking process of chicken is complicated and the taste is not easy to master

Method used

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Embodiment

[0007] Embodiment: a kind of preparation method of crispy-skin roasted chicken, and its preparation steps are as follows: 1, select southern young chicken as raw material, slaughter and keep the young chicken shape, after cleaning young chicken, put in the ingredients of green onion, ginger, garlic, soy sauce, Marinate in the conventional seasoning soup prepared by salt, sugar and broth for 30 minutes; 2. Take out the marinated chicken meat, drain it, scald the skin in boiling water, take it out quickly and put it in clean water to cool. Then take it out and dry it; 3. Hang it in the oven and bake it on low heat until the chicken skin is dried, take it out and hang it in a ventilated place to cool; 4. Hang it in the oven again for medium use Bake it until cooked, then take it out and cool it thoroughly; 5. Fry it in a hot oil pan with high heat, and pour oil on the chicken skin until it turns bright red; 5. Take it out, cool it, sterilize it and seal it for packaging.

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PUM

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Abstract

A preparation method for a roasted chicken comprises the following steps: 1. carefully selecting southern chick as the raw material, washing the chick and putting the chick into a conventional seasoning soup blend prepared by green onion, ginger, garlic, soy sauce, salt, sugar and soup stock to be pickled for 30 minutes; 2. fishing out the chick, drying, scalding the tegmen tight in boiling water, quickly fishing out and putting into clean water to be cooled, fishing out and drying; 3. hanging the chick in a baking oven to be roasted by low fire until the chick skin is dried, taking out and cooling thoroughly; 4. hanging the chick in the baking oven once again to be roasted by medium baking temperature until being mature, taking out and cooling thoroughly; 5. frying the chick in a hot oil pot with vigorous fire, continually dripping oil on the chick skin until the color is bright red; 6. fishing out, cooling, sterilizing, sealing and packing. The method has the advantage that, the roasted chicken prepared by the invention has bright red color and luster, crisp tegmen, fresh and rich taste, convenient eating and rich nutrients, which is a convenient food particularly suitable for household fast food.

Description

(1) Technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing crispy-skinned roast chicken. (2) Background technology [0002] Chicken is a food that people generally like to eat. It is rich in protein, multivitamins and minerals. Regular consumption has the effects of invigorating the middle and Qi, nourishing yin and yang, and strengthening the body. However, the firing process of chicken is complicated and the taste is difficult to master. Along with the acceleration of people's life rhythm and the continuous improvement of living standards, expect more convenient and nutritious food, especially the demand for fast food convenience food suitable for families is increasing day by day. (3) Contents of the invention [0003] The object of the present invention is to provide a method for making crispy-skinned roast chicken that is bright red in color, crispy in outer skin, rich in flavor, convenient to eat and rich...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/01A23L13/50
Inventor 张连志
Owner TIANJIN YUEWEIXIAN YULEYUAN GROUP
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