Braised whole chicken and manufacturing method thereof

Abstract

The invention discloses a braised whole chicken cooked as follows: weighting a Chinese medicine composite of Chinese yam and arillus longan and spice of cinnamon and nutmeg; adding 30-45g of Chinese medicine composite and 20g of spice to every 1000kg of chicken; decocting Chinese medicine composite into decoction; finally decocting beef by medicine, drying and vacuum packaging. Above on-year farm farming male native chicken is used as main material; the native chicken is killed to take blood for standby; after unhairing and cleaning, the native chicken is cut from the back to take out internal organs; the internal organs are cleaned for standby, chicken is chopped into the blocks with a size of 6*6 cm, and legs and chicken wings are chopped into 2-3 blocks. Chopped chicken blocks are put into a tailor-made stainless steel iron cage, the space of the iron cage is 1.3-1.5 times of the volume of one chicken, and chicken blocks can turn over in the iron cage; after sealed, the chopped chicken blocks are put into a boiling pot to be boiled for about one minute to remove bloody foam, fish out and clean; then the processed chicken blocks are put into the Chinese medicine decoction to be dipped for 1-2 hours to be taken out and dried; after dipped with medicine and dried, the chicken blocks are put into the iron cage, then the viscera and the blood of the chicken are added, and the iron cage is put into an oil bath to fry at the oil temperature of 180-230 DEG C; after 10-15 minutes, the Chinese medicine decoction is added to boil; when boiled to be medium rare, dark soy sauce is added; white sugar, refined salt, cooking wine, onion sections and ginger pieces are added to be decocted together; after soup is boiled, floating foam is removed, a sachet is added, and the soup is boiled with high heat for 3-5 hours; the whole chicken is taken out and totally dried after cooked; and the chicken blocks are taken out to be packaged in vacuum in the form of whole chicken.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a roasted whole chicken and a preparation method thereof. Background technique [0002] Chicken is sweet in taste and slightly warm in nature. It can warm the middle and invigorate the spleen, nourish qi and blood, invigorate the kidney and essence, and remove bad qi from trusted subordinates. Contains protein, fat, calcium, phosphorus, iron, magnesium, potassium, sodium, vitamin A, B1, B2, C, E and niacin. It has less fat content and contains highly unsaturated fatty acids. It is one of the favorite meats. At present, the roasted whole chicken sold in the market is mainly spicy and spicy, with a strong taste and contains more spicy ingredients. Eating too much will affect the function of the stomach, and there is a risk of stomach pain or even gastric bleeding. Most of the roasted whole chickens on the market are slaughtered, chopped, put together and roasted, and then separate...

AI Technical Summary

Problems solved by technology

At present, the roasted whole chicken sold in the market is mainly spicy and spicy, with a strong taste and contains more spicy ingredients. Eating too much will affect the function of the stomach, and there is a risk of stomach pain or even gastric bleeding.