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Making method of chicken meat

A production method and chicken technology, which are applied in the field of soup cooking, can solve the problems of difficult to grasp cooking time and heat, loss of chicken nutrients, complicated operation, etc., and achieve the effects of light insulation material, fast heat dissipation and good taste.

Inactive Publication Date: 2016-08-17
李林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many ways to make chicken, but the operation is complicated, the cooking time and heat are difficult to grasp, the meat is old and difficult to swallow, and in order to remove the fishy smell, the added seasoning makes the nutritional content of the chicken lose

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The chicken meat preparation method of this program includes the following steps: take fresh chicken muscle slices, and use sauce to season the chicken for 6 minutes, wherein, the mass ratio of sauce: chicken is 1:50; use salad oil to heat the black pebbles to 210°C, put the heated stones into a wooden barrel made of cedar, put in seasoned chicken, pour in the soup, cover the lid and simmer for 2 minutes; among them, black pebbles: chicken : the mass ratio of the soup is 5:1:10;; the sauce is made by mixing salt, cooking wine and soybean powder according to the mass ratio of 2:10:5.

[0023] Among them, the preparation method of the soup is as follows: add pig bones, old hen, old duck, and rooster skeleton into water, and simmer for 4 hours on low heat to make a broth; among them, pig bones, old hen, old duck, and rooster skeleton The mass ratio of water and water is 1:0.5:0.5:1:24; take the following weight parts of 100 parts of broth, 6 parts of chicken powder, 1 part...

Embodiment 2

[0025] The preparation method of the chicken in this scheme comprises the following steps: take fresh chicken muscle slices, and season the chicken with sauce for 8 minutes, wherein, the mass ratio of sauce: chicken is 1:50; use salad oil to heat the black pebbles to 300°C, put the heated stones into a wooden barrel made of nanmu, put in seasoned chicken, pour in the soup, cover the lid and simmer for 3 minutes; among them, stone: chicken: soup The mass ratio of the ingredients is 5:1:10; the sauce is made by mixing salt, cooking wine, and soybean powder according to the mass ratio of 2:10:5.

[0026] Among them, the preparation method of the soup is as follows: add pig bones, old hen, old duck and rooster skeleton into water, simmer for 8 hours on low heat to make broth; among them, pig bones, old hen, old duck, and rooster skeleton The mass ratio of water and water is 1:0.5:0.5:1:24; take the following weight parts of 148 parts of broth, 7 parts of chicken powder, 3 parts of...

Embodiment 3

[0028] The chicken meat preparation method of this program includes the following steps: take fresh chicken muscle slices, and use sauce to season the chicken for 6 minutes, wherein, the mass ratio of sauce: chicken is 1:50; use salad oil to heat the black pebbles to 240°C, put the heated stones into a wooden barrel made of nanmu, put in seasoned chicken, pour in the soup, cover the lid and simmer for 1 minute; among them, stone: chicken: soup The mass ratio of the ingredients is 5:1:10; the sauce is made by mixing salt, cooking wine, and soybean powder according to the mass ratio of 2:10:5;

[0029] The preparation method of the soup: add the pig bone, old hen, old duck and rooster skeleton into water, simmer for 5 hours on low heat to make a broth; among them, the pig bone, old hen, old duck, rooster skeleton and water The mass ratio is 1:0.5:0.5:1:24; take the following parts by weight: 120 parts of broth, 5 parts of chicken powder, 1 part of angelica, 3 parts of pepper, 3 ...

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PUM

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Abstract

The invention discloses a making method of chicken meat. The making method comprises the following steps of taking muscle of a fresh chicken, performing dicing, and seasoning the chicken meat with sauce materials for 5-10 minutes; heating stones with vegetable oil to 200-300 DEG C, paving the heated stones in a cask, paving the seasoned chicken meat on the stones, pouring soup blend, and performing covering with a cask cover for boiling in the covered cask with a slow fire for 1-3 minutes, wherein the sauce materials are prepared by mixing and uniformly blending table salt, cooking wine and bean powder in the mass ratio of the table salt to the cooking wine to the bean powder being 2 to 10 to 5. A preparation method of the soup blend comprises the following steps of adding pig big bones, and frameworks of old hens, old ducks and cocks into the water, and performing boiling with a small fire for 3-8 hours, so as to prepare thin soup; and taking the following components in parts by weight: 100-150 parts of the thin soup, 5-10 parts of chicken powder, 1-3 parts of radix angelica sinensis, 2-5 parts of pepper powder, 2-6 parts of Xianxiangwang, 3-8 parts of angelica dahurica, 2-6 parts of chicken powder seasoning, 4-8 parts of gourmet powder, 1-4 parts of fresh and delicious powder, 5-12 parts of imperatae rhizoma and 6-12 parts of adenophora stricta so as to obtain the soup blend.

Description

technical field [0001] The invention relates to a method for cooking soup stock, in particular to a method for preparing chicken. Background technique [0002] As we all know, the nutritional value of chicken is extremely high, the meat is rich in protein and extremely low in fat, and is rich in various trace elements needed by the human body; chicken is mostly composed of unsaturated fatty acids, and the human body can absorb it up to 95% %, in addition, the soup made from chicken pot is delicious. [0003] At present, when cooking chicken, in order to ensure the deliciousness of the chicken as much as possible and reduce the loss of nutritional value in the chicken, it is necessary to remove the fishy smell in the production process and then boil it over low heat. At present, there are many ways to prepare chicken, but the operation is complicated, the cooking time and heat are difficult to control, the meat is old and difficult to swallow, and in order to remove the fish...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L23/00A23L33/16A23L33/105
CPCA23V2002/00A23V2200/30
Inventor 龚贵红李德君李林
Owner 李林
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