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Preparation method of fried spicy chicken

A production method and technology for fragrant chicken, applied in the directions of food preparation, application, food science, etc., can solve the problems of shallow meaning, color, taste, taste, aroma, etc., and achieve the effect of crispy, crispy taste, and beautiful appearance and color.

Inactive Publication Date: 2013-11-27
河南省淇县永达食业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The sauced chicken, roasted chicken, and grilled chicken on the banquet today are larger than usual and cooled faster, so the color, taste, texture, and aroma of the whole chicken are also much inferior; Most of the chickens made by fried chicken restaurants and fast food restaurants are cut into pieces. Although they are fried directly, the meaning of using them in wedding banquets is relatively superficial.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] The method of making crispy fried fragrant chicken, its steps are as follows:

[0013] (1) Remove the head, neck, claws, and viscera of a 700-gram whole Sanhuang chicken, cut it along the midline of the abdomen, and spread it flat;

[0014] (2) Preparation package, package formula: 1 gram of ginger, 1 gram of nutmeg, 1 gram of Angelica dahurica, 1 gram of cinnamon, 1 gram of fragrant leaves, 1 gram of amomum, 1 gram of grass fruit, 1 gram of tangerine peel, 1 gram of pepper gram, 1 gram of fennel, 10 grams of green onion, 10 grams of ginger, put the material bag into the water pot, add 12 grams of salt, 3 grams of monosodium glutamate, 25 grams of dark soy sauce, add three yellow chickens, boil the water and turn to low heat to marinate for 1 Hours until cooked, take out and let cool;

[0015] (3) Beat two eggs, add 200 grams of flour and 50 grams of cornstarch and beat into batter, stir in one direction, then add 50 grams of salad oil and 4 grams of salt, and continue...

Embodiment 2

[0018] The method of making crispy fried fragrant chicken, its steps are as follows:

[0019] (1) Remove the head, neck, claws and viscera of an 800-gram whole Sanhuang chicken, cut it along the midline of the abdomen, and spread it flat;

[0020] (2) Preparation package, package formula: 2 grams of ginger, 2 grams of nutmeg, 2 grams of Angelica dahurica, 2 grams of cinnamon, 2 grams of fragrant leaves, 2 grams of amomum, 2 grams of grass fruit, 2 grams of tangerine peel, 2 grams of pepper gram, 2 grams of fennel, 12 grams of green onion, 12 grams of ginger, put the material bag into the water pot, add 12 grams of salt, 3 grams of monosodium glutamate, 25 grams of dark soy sauce, add three yellow chickens, boil the water and turn to low heat to marinate 1.5 grams Hours until cooked, take out and let cool;

[0021] (3) Beat 3 eggs, add 200 grams of flour, 50 grams of cornstarch and beat into batter, stir in one direction, then add 50 grams of salad oil, 4-6 grams of salt, and ...

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PUM

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Abstract

The invention discloses a preparation method of fried spicy chicken. The preparation method of fried spicy chicken comprises the following steps: (1) removing the head, the neck, the chicken feet and the viscera of a whole sanhuang chicken of 700-800 grams, cutting along the central line position of the abdomen, and spreading evenly; (2) preparing a material package, putting the material packaging into a water pan, adding 12 grams of salt, 3 grams of aginomoto and 25 grams of dark soy sauce, putting the sanhuang chicken in the pan, marinating with soft fire for 1-1.5 hours after water is boiled until the sanhuang chicken is ripe completely, and taking out, and airing to be cool; (3) blending into fried paste; and (4) laying a layer of corn starch on the surface of the sanhuang chicken in the step (2), shaking off, and overwrapping with fried paste, frying in an oil pan at 180 DEG C for 1 minute, taking out when the color is golden yellow, thereby obtaining the fried spicy chicken. According to the invention, through the method for laying a layer of flour paste on the marinated chicken body and frying again, the original flavor of the meat quality is kept, and the elegant appearance and color and the crisp and spicy mouthfeel are given.

Description

technical field [0001] The invention relates to a chicken product, in particular to a method for making crispy fried fragrant chicken. technical background [0002] The sauced chicken, roasted chicken, and grilled chicken on the banquet today are larger than usual and cooled faster, so the color, taste, texture, and aroma of the whole chicken are also much inferior; Most of the chickens made by fried chicken shops and fast food restaurants are cut into pieces. Although they are fried directly, the meaning of using them in wedding banquets is relatively superficial. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for making chicken gizzard rolls. [0004] The technical scheme of the present invention is: the preparation method of crisp fried fragrant chicken, and its steps are as follows: [0005] (1) Remove the head, neck, claws and viscera of a whole Sanhuang chicken of 700-800 grams, cut along the mi...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L13/50A23L13/40
Inventor 郭小雨马道林马晓宁
Owner 河南省淇县永达食业有限公司
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