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Making method of Chinese prickly ash liquor-saturated chicken

A production method, pepper technology, applied in food preparation, application, food science, etc., can solve the problem of single cooking method of chicken, and achieve the effect of tender meat

Inactive Publication Date: 2016-08-24
庞润洲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The cooking method of chicken on the market is comparatively single at present, and a kind of Zanthoxylum bungean chicken product developed by the present invention can give consumers more choices

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0006] A method for making Drunken Chicken with Pepper, which is characterized in that it comprises the following parts: 1000 grams of chicken legs, 800 milliliters of Shaoxing wine, 50 grams of Chinese prickly ash, 50 grams of salt, 80 grams of old ginger, and 20 grams of parsley. Heat the pot until it is red hot, add salt and stir-fry continuously until the color becomes darker, then add peppercorns and stir-fry until the peppercorns emit fragrance and become ripe, and set aside to dry; wash the chicken legs, and use the fried peppercorns and salt Spread the chicken legs evenly, wrap them in plastic wrap, and marinate them in the fresh-keeping layer of the refrigerator for 3-5 hours; take out the chicken legs and let them sit for a while before cooking, so that the chicken legs are close to room temperature, and rinse the pepper and salt on the surface with water; After boiling, put the chicken legs in, turn to low heat and simmer for 25 minutes, then take it out, put it in t...

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PUM

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Abstract

The invention discloses a making method of a Chinese prickly ash liquor-saturated chicken, and belongs to the field of food processing. The Chinese prickly ash liquor-saturated chicken is characterized by being made from the following components by mass: 1000 grams of chicken legs, 800 milliliters of Shaoxing rice wine, 50 grams of Chinese prickly ash, 50 grams of salt, 80 grams of old ginger and 20 grams of caraway. The Chinese prickly ash liquor-saturated chicken made by the method disclosed by the invention is rich in boutique, delicate in meat quality, fragrant, tender, delicious, clean and fresh and aromatic, refreshing rather than greasy, and people enjoy endless aftertaste after eating the Chinese prickly ash liquor-saturated chicken.

Description

technical field [0001] The invention belongs to a method for preparing food, in particular to a method for preparing Drunken Chicken with Pepper. Background technique [0002] The meat of chicken is tender and delicious. It is suitable for various cooking methods. It is not only suitable for stir-frying and stewing, but also suitable for cold food and salad. Chicken contains vitamins C, E, etc. It has a high proportion of protein content, many types, and high digestibility. It is easy to be absorbed and utilized by the human body. It can enhance physical strength and strengthen the body. In addition, it contains phospholipids that play an important role in human growth It is one of the important sources of fat and phospholipids in Chinese dietary structure. The cooking method of chicken in the market is comparatively single at present, and a kind of Chinese prickly ash drunken chicken product developed by the present invention can give consumers more choices. Contents of ...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314
Inventor 庞润洲
Owner 庞润洲