Gourd chicken capable of promoting appetite

A technology of gourd chicken and gourd, applied in the functions of food ingredients, food preparation, food science, etc., can solve the problem that gourd chicken does not have appetizing function, etc., and achieve the effect of improving taste and increasing nutritional value.

Inactive Publication Date: 2014-02-26
李付齐
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the defect that the existing gourd chicken does not have the function of appetizing, the invention

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0020] Example 1

[0021] An appetizing gourd chicken prepared by the following method:

[0022] a: Pick a chicken, wash and put it into the gourd, then add 3g bay leaves, 3g star anise, 20g fennel, 40g green onions, 20g medlar, 30g hawthorn, 25g salt, 15g vinegar, and add water to the gourd. After the chicken body, soak for 24h;

[0023] b: Take out the chicken that has been soaked in step a, tie it with thread, put it into a pot, add old brine to cover the chicken body 6cm, add 20g green onion, 30g hawthorn, 10g ginger, 20g jujube, 10g pepper, 10g dried chili , Boil on high heat for 60min;

[0024] c: Put the chicken processed in step b into a steamer, mix 20g refined salt, 10g sugar, 30g broth, 15g cooking wine, 10g soy sauce, and spread it on the chicken, then add 15g green onion, 15g ginger, 3g star anise, and 3g cinnamon. , 10g Chinese pepper, 15g hawthorn, 10g dried chili, 15g red dates, put it in the belly of the chicken and steam for 2h;

[0025] d: Take out the chicken pro...

Example Embodiment

[0028] Example 2

[0029] An appetizing gourd chicken prepared by the following method:

[0030] a: Pick a chicken, wash it and put it in the gourd, add 4g bay leaves, 6g star anise, 16g fennel, 35g green onion, 15g medlar, 20g hawthorn, 25g salt, and 10g vinegar to the gourd. Add water until it is almost empty. After the chicken body, soak for 20h;

[0031] b: Take out the soaked chicken in step a, tie it with thread, put it in a pot, add 5cm of chicken body, add 15g green onion, 30g hawthorn, 20g ginger, 30g jujube, 15g pepper, 10g dried chili , Boil on high heat for 30min;

[0032] c: Put the chicken processed in step b into a steamer, mix 20g refined salt, 15g sugar, 50g broth, 20g cooking wine, 20g soy sauce, and spread it on the chicken, then add 20g green onion, 20g ginger, 4g star anise, and 6g cinnamon. , 6g Chinese pepper, 16g hawthorn, 12g dried chili, 20g red dates, put it into the chicken belly and steam for 1.5h;

[0033] d: Take out the chicken processed in step c, the...

Example Embodiment

[0036] Example 3

[0037] An appetizing gourd chicken prepared by the following method:

[0038] a: Pick a chicken, wash and put it in the gourd, then add 3g bay leaves, 3g star anise, 16g fennel, 35g green onions, 15g medlar, 13g hawthorn, 21g salt, 13g vinegar, add water to the gourd. After the chicken body, soak for 15h;

[0039] b: Take out the soaked chicken in step a, tie it with thread, put it in a pot, add old brine to cover the chicken body 4cm, add 15g green onion, 40g hawthorn, 15g ginger, 26g jujube, 14g pepper, 15g dried chili , Cook on high heat for 35min;

[0040] c: Put the chicken processed in step b into a steamer, mix 20g refined salt, 12g sugar, 35g broth, 16g cooking wine, 18g soy sauce and apply it on the chicken, then add 15g green onion, 15g ginger, 3g star anise, and 6g cinnamon. , Pepper 10g, hawthorn 18g, dried chili 13g, red dates 17g into the belly of the chicken, and steam for 2h;

[0041] d: Take out the chicken processed in step c, then take out the co...

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PUM

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Abstract

The invention belongs to the field of food, and specifically relates to gourd chicken capable of promoting appetite. The gourd chicken is prepared by following steps: a, a chicken is washed to be clean, and is delivered into a gourd; seasonings are added into the gourd; and the chicken is subjected to immersing; b, the immersed chicken obtained in step a is taken out from the gourd, and is delivered into a pot; an appropriate amount of marinade is added so that the chicken is immersed in marinade; and the chicken is boiled with hard fire; c, the chicken obtained in step b is delivered into a food steamer, seasonings and traditional Chinese medicines capable of promoting appetite are delivered into the belly of the chicken, and the chicken is steamed with hard fire; and d, the chicken obtained in step c is removed out from the food steamer, is dried in the air, is fried to be yellow, and is removed out from a pot, and excess oil is removed. The gourd chicken prepared by the steps possesses scorched skin and tender meat, and integrated appearance; and the traditional Chinese medicines capable of promoting appetite are added in preparation processes, so that meat quality is not changed, taste of the gourd chicken is improved, appetizing effect is achieved, and health preserving value of the gourd chicken is increased.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to an appetizing gourd chicken. Background technique [0002] Gourd chicken is a famous traditional dish with a good taste. It is loved by people of all ages. It is not only delicious, but also rich in nutrition and high in energy. However, with the improvement of people's living standards, people pay more attention to food nutrition and health care when eating. Function, now the daily food oil is too high, causing people's loss of appetite, indigestion, etc., causing great troubles to people's lives. When choosing a diet, not only consider the taste of the food, but also pursue the nutritional value and health care function of the food. Nowadays, chicken is often too greasy, and the current gourd chicken does not have the effect of appetizing, and eating too much will cause indigestion. Contents of the invention [0003] In order to solve the defect that the existing gourd chicke...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L1/30A23L33/10
CPCA23L13/428A23L13/55A23L27/00A23L33/10A23V2002/00A23V2200/30A23V2200/08
Inventor 李付齐
Owner 李付齐
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