Unlock instant, AI-driven research and patent intelligence for your innovation.

Method for making lotus nine-steamed chicken

A production method and technology for steaming lotus-flavored chicken, which are applied in the directions of food preparation, application, food science, etc., can solve the problem of greasy roasted chicken, etc., and achieve the unique effect of lotus-flavored flavor.

Inactive Publication Date: 2013-11-27
HEBI YONGDA FOOD
View PDF5 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But grilled chicken is greasy, eat in moderation

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: A method for making nine-steamed lotus chicken, comprising the following steps: first remove the claws and internal organs of the white striped chicken, and then marinate it to taste; wrap the marinated white striped chicken with lotus leaves and bake it to collect tight.

Embodiment 2

[0024] Example 2: A method for making nine-steamed lotus chicken, which comprises the following raw materials prepared according to the weight ratio: 100 parts of white striped chicken, 0.5 part of white sugar, 75 parts of Huadiao wine, 0.8 part of table salt, 0.5 part of ginger, green onion 0.75 servings, one sachet.

[0025] The sachet is made of the following raw materials: star anise, white koe, kaempferol, magnolia, tangerine peel, pepper, cumin, nutmeg, grass koi, vanilla, amomum, cloves, ginger, licorice, angelica, cumin.

[0026] The preparation method is as follows: (1) Remove the double claws of the white striped chicken, take out the internal organs, and clean them.

[0027] (2) Put a sachet in the water, add sugar, salt, Huadiao wine, scallions, ginger and boil to make brine.

[0028] (3) Submerge the white striped chicken treated in step (1) in brine, cook for 60-120 minutes, remove and dry to obtain braised chicken.

[0029] (4) Brush a layer of salad oil on th...

Embodiment 3

[0031] Example 3: A method for making nine-steamed lotus chicken, which is prepared from the following raw materials according to the weight ratio: 100 parts of white striped chicken, 0.5 part of white sugar, 75 parts of Huadiao wine, 0.8 part of table salt, 0.5 part of ginger, and scallions 0.75 parts, 0.75 parts of fresh chicken balm, 0.5 parts of meat flavor, 0.5 parts of I+G, one sachet.

[0032] The sachet is made of the following raw materials: star anise, white koe, kaempferol, magnolia, tangerine peel, pepper, cumin, nutmeg, grass koi, vanilla, amomum, cloves, ginger, licorice, angelica, cumin.

[0033] The preparation method is as follows: (1) Remove the double claws of the white striped chicken, take out the internal organs, and clean them.

[0034] (2) Put a sachet in the water, add sugar, salt, Huadiao wine, scallions, ginger, fresh chicken balm, meat flavor, I+G and boil to make brine.

[0035] (3) Submerge the white striped chicken treated in step (1) in brine, ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a method for making a lotus nine-steamed chicken. The method comprises the following steps of removing claws and internal organs of a chicken, and then marinating till the chicken is tasty; wrapping the marinated chicken with a lotus leaf and roasting for tightening the chicken. The method is based on marinated chickens and roasted chickens in catering and organically combines a traditional catering technology and a traditional food engineering technology. The lotus nine-steamed chicken does not contain any preservative and has a one-year shelf life in a refrigerated storage mode. The lotus nine-steamed chicken ensures tasty and soft meat, is juicy and fresh, has unique marinated and roasted lotus fragrance and is ready-to-eat, convenient and sanitary.

Description

technical field [0001] The invention belongs to the technical field of instant food, and in particular relates to a method for preparing a nutritious, healthy and delicious nine-steamed lotus chicken. Background technique [0002] Chicken is the meat of the chicken. The meat of the chicken is tender and delicious. It is suitable for a variety of cooking methods, and it is rich in nutrition and has the effect of nourishing and nourishing the body. Chicken is not only suitable for stir-frying and stewing soup, but also is a meat that is more suitable for cold food and cold salad. [0003] Braised chicken is a traditional poultry product in Guangdong Province, among which those made in Guangzhou are the best. This kind of stewed chicken can be made in restaurants, cafeterias, and families. It is delicious, but the texture is relatively soft, which does not meet the tastes of modern young people. [0004] Roast chicken is made from chicken and baked in an oven. Producers can ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L13/50A23L13/40A23L13/70
Inventor 郭小雨冯文革
Owner HEBI YONGDA FOOD