Processing method of beggar's chicken

A processing method and technology of beggar chicken, applied in application, food preparation, food science and other directions, can solve the problems of fast heat transfer, difficult to enter the taste, different tastes, etc. consistent effect

Inactive Publication Date: 2012-09-19
CHONGQING HONGJIANG WINE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional beggar’s chicken has several deficiencies. First, the seasoning is not boiled, and the chicken is not marinated. The outside of the chicken is burnt, but the inside is still relatively fresh. Although it is cooked, the taste is different

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Mix 100g of pepper, 100g of grass fruit, 100g of Zanthoxylum bungeanum, 300g of ginger, 200g of pepper, 200g of orange peel, and 200g of cinnamon, and then add 35kg of water to boil to make a seasoning liquid. Let the ingredients fully dissolve, and when the liquid in the pot is only 25kg, stop the fire and cool down, and get the seasoning liquid for later use; cut 2kg of pork, 2kg of pork offal, and 2kg of bamboo shoots into strips, add 120g of salt, knead fully, and then put 2kg of soybeans in the pot Stir-fry until fragrant and set aside; grind kaolin into powder, sieve, add water and make a slurry, it is advisable to knead the shape with hands; wash and drain fresh lotus leaves and bamboo leaves for later use; first slaughter 10 beggar chickens A single chicken with a net weight of 1kg, hair removal, and internal organs, soaked in mountain spring water for 15 minutes, drained in a cool place; then put the whole chicken in a 7kg seasoning solution, add 200g of salt an...

Embodiment 2

[0019] Mix 200g of pepper, 200g of grass fruit, 300g of Zanthoxylum bungeanum, 800g of ginger, 500g of pepper, 500g of orange peel, and 500g of cinnamon, and then add 90kg of water to boil to make a seasoning liquid. Let the ingredients fully dissolve, and when the liquid in the pot is only 70kg, stop the fire and cool down, and get the seasoning liquid for later use; cut 5kg of pork, 5kg of pork belly, and 5kg of bamboo shoots into strips, add 300g of salt, rub them well, and then put 5kg of soybeans in the pot Stir-fry until fragrant and set aside; grind kaolin into powder, sieve, add water and make a slurry, it is advisable to knead the shape with hands; wash the fresh lotus leaves and bamboo leaves and drain them for later use; when making beggar chickens, slaughter them first 100 chickens with a single net weight of 800g, hair removal, and internal organs, soaked in mountain spring water for 15 minutes, drained in a cool place; then put the whole chicken in 60kg of seasoni...

Embodiment 3

[0021] Mix 50g of pepper, 50g of grass fruit, 100g of Chinese prickly ash, 250g of ginger, 150g of pepper, 150g of orange peel, and 150g of cinnamon, and then add 30kg of water to boil to make a seasoning liquid. Make the ingredients fully dissolve, and when the liquid in the pot is only 22.5kg, stop the fire and cool down, and get the seasoning liquid for later use; cut 1kg of pork, 1kg of pork belly, and 1kg of bamboo shoots into strips, add 60g of salt, rub them well, and then put 1kg of soybeans in the pot Stir-fry inside and set aside; grind kaolin into powder, sieve, add water and make a slurry, it is advisable to knead the shape with hands; wash the fresh lotus leaves and bamboo leaves and drain them for later use; when making beggar chicken, first Slaughter 10 chickens with a single net weight of 900g, remove the hair, take out the internal organs, soak in mountain spring water for 15 minutes, and drain in a cool place; then put the whole chicken into 7.2kg of seasoning...

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PUM

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Abstract

The invention relates to a processing method of a beggar's chicken. The processing method comprises nine steps of: preparing flavoring liquid; preparing fillers; preparing paste; preparing auxiliary materials; preparing main materials; pickling; charging; wrapping paste and baking. The processing method of the beggar's chicken has the beneficial effects that the auxiliary materials are decocted; then chicken meals are pickled; and finally kaolin is used as the paste; and therefore, the delicious taste permeates into the inside of the beggar's chicken meat, the inside and outside of the beggar's chicken meat are ensured to be the same, the beggar's chicken meat is crisp and spicy and is purplish red and bright in color and fragrant.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for processing beggar chicken. Background technique [0002] Beggar's chicken, also known as stewed chicken in yellow mud, is produced all over the country. It is loved by people for its unique preparation method, fresh and tender meat, and delicious taste. The traditional beggar's chicken is slaughtered, the internal organs are removed, the feathers are coated with yellow mud, and then put in the fire to simmer and roast. However, the traditional beggar’s chicken has several deficiencies. First, the seasoning is not boiled, and the chicken is not marinated. The outside of the chicken was burnt, but the inside was relatively fresh. Although it was cooked, the taste was different. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method of using kaolin as mud wrapping, boiling the seasoning at the sa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L13/50
Inventor 李江
Owner CHONGQING HONGJIANG WINE IND
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