Making method of chicken wrapped with mud lump (beggar chicken)

A production method and the technology of pimple chicken, which are applied to the functions of food ingredients, food ingredients as odor improvers, alcohol-containing food ingredients, etc., can solve the lack of green medicine and food dual-purpose processing methods, the difficulty of realizing industrial production, and the failure to achieve To achieve the effect of maintaining fragrance and nutrition, improving processing cost, good fragrance and nutrition

Inactive Publication Date: 2017-02-01
巩义市驰达商贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Roast chicken with seasoning has also become a delicacy favored by modern people. Although roast chicken meets the taste of the public, in terms of nutritional value, long-term consumption is not beneficial to the human body. Nowadays, people pay attention to healthy diet. In the existing production process of the same industry,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of preparation method of mud lump chicken, comprises the following steps:

[0031] (1) Soak dried shiitake mushrooms in water, dice them, and take fresh ginger slices and scallions for later use;

[0032] (2) Select a healthy and fresh chicken, slaughter it according to the conventional method, remove the viscera, wash it with water for 1 hour to remove the fishy smell of the chicken, and then hang it to dry for 1 hour to obtain a whole chicken with a mass of 450 g; the step (1 ) Chopped 18g of shiitake mushrooms, 13g of ginger, and 8g of scallions and put them into the chicken belly, and stuffed the chicken feet and heads into the chicken belly;

[0033] (3) Preparation of seasoning liquid: add 11L of water to the pot, stop the heat and stop heating, then add 10g of onion, 25g of ginger, 20g of garlic, 30g of salt, 3g of monosodium glutamate, 40g of rock sugar, 200ml of rice wine, 4g of tangerine peel, 6g of cinnamon, Put 1g star anise, 5g prickly ash, 5g sansh...

Embodiment 2

[0040] A kind of preparation method of mud lump chicken, comprises the following steps:

[0041] (1) Soak dried shiitake mushrooms in water, dice them, and take fresh ginger slices and scallions for later use;

[0042](2) Select a healthy and fresh chicken, slaughter it according to the conventional method, remove the viscera, wash it with water for 2 hours to remove the fishy smell of the chicken, and then hang it to dry for 2 hours to obtain a whole chicken with a mass of 600g; the step (1) Chop 22g of shiitake mushrooms, 17g of ginger, and 12g of scallions, and put them into the chicken belly, and stuff the chicken feet and heads into the chicken belly;

[0043] (3) Preparation of seasoning liquid: add 15L of water to the pot, stop the heat and stop heating, then add 15g of onion, 40g of ginger, 30g of garlic, 40g of salt, 6g of monosodium glutamate, 50g of rock sugar, 200ml of rice wine, 8g of tangerine peel, 8g of cinnamon, Put 3g star anise, 8g prickly ash, 10g sansho, ...

Embodiment 3

[0050] A kind of preparation method of mud lump chicken, comprises the following steps:

[0051] (1) Soak dried shiitake mushrooms in water, dice them, and take fresh ginger slices and scallions for later use;

[0052] (2) Select a healthy and fresh chicken, slaughter it according to the conventional method, remove the viscera, wash it with water for 1.5 hours to remove the fishy smell of the chicken, and then hang it to dry for 1.5 hours to obtain a whole chicken with a mass of 500g; the step (1 ) Chopped 20g of shiitake mushrooms, 15g of ginger, 10g of scallions and put them into the chicken belly, and stuffed the chicken feet and heads into the chicken belly;

[0053] (3) Preparation of seasoning liquid: add 13L of water to the pot, stop the heat and stop heating, then add 12g of onion, 33g of ginger, 25g of garlic, 35g of salt, 4.5g of monosodium glutamate, 45g of rock sugar, 200ml of rice wine, 6g of tangerine peel, and 7g of cinnamon , star anise 2g, Chinese prickly ash...

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Abstract

The invention discloses a making method of a chicken wrapped with a mud lump (beggar chicken). The making method comprises the following steps of selecting a healthy chicken, slaughtering the selected chicken by a conventional method, cleaning the slaughtered chicken by a conventional method, and putting shiitake mushrooms, ginger slices and scallion segments in a chicken belly; then soaking the whole chicken in seasoning fluid prepared from scallion segments, fresh ginger, garlic, salt, gourmet powder, crystal sugar, yellow wine, dried orange peel, cinnamon bark, star aniseeds, Chinese prickly ash, Japanese peppers, fennel seeds, cloves, Chinese wolfberry fruits, Chinese yams and radix angelicae sinensis; and after the chicken is soaked in the seasoning fluid, wrapping the soaked chicken with a lotus leaf which is soaked in plain boiled water or rice washing water, wrapping the chicken, which is wrapped with the lotus leaf, with a layer of a soil cake prepared from red soil, bruised ginger, cypress leaves, bamboo leaves, yellow wine, cold boiled water and the seasoning fluid in which the chicken is soaked, and then performing roasting in a preheated furnace so as to obtain the delicious beggar chicken. According to the beggar chicken made by the method, the nutrient value of the chicken is increased, the beggar chicken has certain medical efficacies, is low in greasy feeling, is not liable to enable people to suffer from excessive internal heat, and is suitable for both old and young; and besides, the used raw materials are low in cost, and can also be recycled, so that the production cost is greatly reduced.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing muddy chicken. Background technique [0002] There are many kinds of existing chicken processing methods, most of which are mainly made with spicy, spicy, natural and other seasonings. The chicken is not marinated, and the seasoning is simply smeared or sprinkled on the surface of the chicken. The taste does not completely enter the inside of the chicken. The chicken has a strong taste on the outside and no taste on the inside. Roast chicken with seasoning has also become a delicacy favored by modern people. Although roast chicken meets the taste of the public, in terms of nutritional value, long-term consumption is not beneficial to the human body. Nowadays, people pay attention to healthy diet. In the existing production process of the same industry, Lack of green processing methods capable of both medicine and food can not achieve ou...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40A23L13/70A23L31/00A23L33/10
CPCA23V2002/00A23V2200/15A23V2200/30A23V2250/08
Inventor 邵敬超魏卫涛
Owner 巩义市驰达商贸有限公司
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