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Preparation method of honey-aroma chicken and honey-aroma chicken

A production method and technology of honey-flavored chicken, which are applied in the directions of food preparation, function of food ingredients, and food ingredients as taste improvers, etc., can solve the problems of single taste, unremarkable main seasoning, traditional aroma and so on, and achieve the product yield. High quality, excellent color, flavor, and simple processing technology

Inactive Publication Date: 2014-02-12
ANHUI IND & TRADE VOCATIONAL TECHN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The common processed roast chicken on the market has a traditional aroma, a single taste, too many kinds of edible seasonings, and the main seasoning is not outstanding, so it cannot form a unique flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: the preparation method of honey fragrant chicken

[0024] 1).White-striped chicken is washed with clean water, and the chicken is shaped, and the two wings are inserted into the chicken head, and the two legs are separated from the chicken feet with a knife from the joints of the chicken feet. The chicken legs are inserted into the belly, and the chicken feet are placed in the belly.

[0025] 2). Marinate the following raw materials in percentage by weight of chicken: salt 1.5, monosodium glutamate 2, pepper 0.1, ginger powder 0.1; marinating time is 24 hours in winter; after marinating, let it dry for about 15 minutes;

[0026] 3). After drying the water, brush the chicken body with honey; (honey should be brushed evenly, otherwise the color of the chicken body will be inconsistent after frying)

[0027] 4). Set the oil temperature of the fryer to 180 degrees Celsius and fry for 2 minutes;

[0028] 5). Brush the honey again;

[0029] 6). Put it in a ste...

Embodiment 2

[0031] Embodiment 2: the preparation method of honey fragrant chicken

[0032] 1).White-striped chicken is washed with clean water, and the chicken is shaped, and the two wings are inserted into the chicken head, and the two legs are separated from the chicken feet with a knife from the joints of the chicken feet. The chicken legs are inserted into the belly, and the chicken feet are placed in the belly.

[0033] 2). Marinate the following raw materials according to the weight percentage of chicken: salt 1, monosodium glutamate 1, pepper 0.05, ginger powder 0.2, marinating time is 12 hours in spring; after marinating, let it dry for about 15 minutes;

[0034] 3). After drying the water, brush the chicken body with honey; (honey should be brushed evenly, otherwise the color of the chicken body will be inconsistent after frying)

[0035] 4). Set the oil temperature of the fryer to 200 degrees Celsius and fry for 1 minute;

[0036] 5). Brush the honey again;

[0037] 6). Put it...

Embodiment 3

[0039] Embodiment 3: the preparation method of honey fragrant chicken

[0040] 1).White-striped chicken is washed with clean water, and the chicken is shaped, and the two wings are inserted into the chicken head, and the two legs are separated from the chicken feet with a knife from the joints of the chicken feet. The chicken legs are inserted into the belly, and the chicken feet are placed in the belly.

[0041] 2). Marinate the following raw materials in percentage by weight of chicken: salt 1.2, monosodium glutamate: 1.5, pepper 0.08, ginger powder 0.15, marinating time is 5-6 hours in summer; after marinating, let it dry for about 15 minutes;

[0042] 3). After drying the water, brush the chicken body with honey; (honey should be brushed evenly, otherwise the color of the chicken body will be inconsistent after frying)

[0043] 4). Set the oil temperature of the fryer to 190 degrees Celsius and fry for 1.5 minutes;

[0044] 5). Brush the honey again;

[0045] 6). Put it ...

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Abstract

The invention provides a preparation method of honey-aroma chicken and honey-aroma chicken. The preparation method comprises the following steps: cleaning the chicken with clean water and shaping the chicken; inserting the two wings back into the chicken head, separating the chicken feet from chicken legs by a knife at the chicken foot joints, inserting the chicken legs into the belly skin, and putting the chicken feet into the belly; pickling in salt, monosodium glutamate, Sichuan pepper and ginger powder; after the pickling, airing for about 15 minutes; after moisture is removed by airing, brushing the whole chicken body with honey; carrying out deep-frying in a fryer; brushing the chicken with honey again; steaming for 40-50 minutes in a steamer; and discharging for eating, or cooling and packaging for sale. By adopting the preparation method, the processing process is simple, the product yield is high, and the honey-aroma chicken has a brand new mouthfeel as well as good color, aroma and taste.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing honey-flavored chicken. Background technique [0002] People's pace of life is getting faster and faster, and the demand for nutrition is getting higher and higher. Chicken is a nutritious food, and it is one of the indispensable foods for people to go with meals and leisure. The common processed roast chicken on the market has a traditional aroma, a single taste, too many kinds of edible seasonings, and the main seasoning is not prominent, so it cannot form a unique flavor. Contents of the invention [0003] The object of the present invention is to provide a kind of processing method of honey-flavored chicken with excellent color, flavor and type. [0004] To achieve the above object, the present invention provides the following technical solutions: [0005] A preparation method of honey fragrant chicken, is characterized in that, comprises the following steps, ...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L13/50A23L13/40A23L13/70
CPCA23L13/70A23L5/11A23L13/42A23L13/50A23V2002/00A23V2200/044A23V2200/16A23V2200/14
Inventor 蒋红雨
Owner ANHUI IND & TRADE VOCATIONAL TECHN COLLEGE
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