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Preparation method of local chicken braised in brown sauce

A technology for native chicken and chicken is applied in the field of preparation of braised native chicken, which can solve the problems such as the negative influence of the braised native chicken flavor and the inability to satisfy people's taste, and achieve the effects of better heating taste, better taste and balanced nutrition.

Inactive Publication Date: 2017-05-10
徐永兰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the lack of ingredients, preparation methods and heat control of the braised native chicken in the prior art has a great negative impact on the local flavor of the braised native chicken, which cannot meet the needs of people's tastes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0020] The preparation method of a braised native chicken described in this example, the raw materials are 500 pieces of chicken, 10 pieces of pepper, 15 pieces of cinnamon, 15 pieces of meat button, 5 pieces of pepper, 10 pieces of green onion, 10 pieces of garlic, 10 pieces of ginger, 2 pieces of table salt, 10 pieces of cooking wine, and 5 pieces of auxiliary materials. 1. Edible sesame oil 20 is composed according to parts by weight.

[0021] Specifically, the preparation method of the braised native chicken comprises the following steps:

[0022] Step 1. Cut the chicken into chicken pieces, put them in the pot and stir-fry until there is no more water on the surface of the chicken pieces, remove and set aside;

[0023] Step 2. After preheating the pot, add edible sesame oil and continue to heat up. After the edible sesame oil is rolled in the pot, add the chicken nuggets in step 1 for frying until the surface of the chicken nuggets is golden yellow;

[0024] Step 3. On t...

specific Embodiment 2

[0032] The preparation method of a kind of braised local chicken described in this example, the raw materials are 700 pieces of chicken, 20 pieces of pepper, 30 pieces of cinnamon, 30 pieces of meat buckle, 40 pieces of pepper, 15 pieces of green onion, 15 pieces of garlic, 15 pieces of ginger, 4 pieces of table salt, 20 pieces of cooking wine, and 10 pieces of auxiliary materials. 1. Edible sesame oil 30 is composed according to parts by weight.

[0033] Specifically, the preparation method of the braised native chicken comprises the following steps:

[0034] Step 1. Cut the chicken into chicken pieces, put them in the pot and stir-fry until there is no more water on the surface of the chicken pieces, remove and set aside;

[0035] Step 2. After preheating the pot, add edible sesame oil and continue to heat up. After the edible sesame oil is rolled in the pot, add the chicken nuggets in step 1 for frying until the surface of the chicken nuggets is golden yellow;

[0036] Ste...

specific Embodiment 3

[0044] The preparation method of a braised native chicken described in this example, the raw materials are 600 chicken, 15 peppers, 22.5 cinnamon, 22.5 pork knuckles, 22.5 peppers, 12.5 green onions, 12.5 garlic, 12.5 ginger, 3 salt, 15 cooking wine, and 7.5 accessories , Edible sesame oil 25 is composed according to parts by weight.

[0045] Specifically, the preparation method of the braised native chicken comprises the following steps:

[0046] Step 1. Cut the chicken into chicken pieces, put them in the pot and stir-fry until there is no more water on the surface of the chicken pieces, remove and set aside;

[0047] Step 2. After preheating the pot, add edible sesame oil and continue to heat up. After the edible sesame oil is rolled in the pot, add the chicken nuggets in step 1 for frying until the surface of the chicken nuggets is golden yellow;

[0048] Step 3. On the basis of step 2, add Bajiao, cinnamon, pork buckle, pepper, onion, garlic, ginger and salt into the pot...

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PUM

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Abstract

The invention discloses a preparation method of local chicken braised in brown sauce. Raw materials used in the preparation method comprise, in parts by weight, 500-700 parts of chicken, 10-20 parts of star anise, 15-30 parts of cinnamon, 15-30 parts of netmeg, 5-40 parts of chilies, 10-15 parts of shallots, 10-15 parts of garlic, 10-15 parts of fresh ginger, 2-4 parts of table salt, 10-20 parts of cooking wine, 5-10 parts of an auxiliary material and 20-30 parts of edible sesame oil. The local chicken braised in brown sauce is prepared with a simple process, contains balanced nutrients and has excellent taste; with chicken nuggets of the local chicken bred outside cages as a raw material, the local chicken braised in brown sauce is delicious and has high nutritional value, so that the obtained local chicken nuggets braised in brown sauce keep original nutrition and flavor and are convenient and hygienic. Besides, the local chicken braised in brown sauce is stored at the normal temperature, can be eaten without being heated and has better flavor after being heated, and a brand-new way is provided for further development of the local chicken braised in brown sauce.

Description

technical field [0001] The invention relates to a preparation method of braised native chicken, belonging to the technical field of cooking. Background technique [0002] Ground pot chicken is a famous dish of the Han nationality. The ground pot dish originated in the Weishan Lake area at the junction of northern Jiangsu and southern Shandong. In the past, fishermen who worked and rested on Weishan Lake, due to the limited conditions on board, often took a small clay stove with an iron pot on it, and a few pieces of dry firewood under it to make a fire. The sides must be covered with bread, so this cooking method of combining meals came into being. Ground pot dishes have less soup, fresh and mellow taste, the taste of cakes borrowed from vegetables, and the fragrance of vegetables from cakes. It has the characteristics of coexistence of softness and dry aroma. Nowadays, some chefs have improved the traditional cooking method of ground pot dishes, and thus launched ground p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40
Inventor 徐永兰
Owner 徐永兰
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