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Preparation method of salt-roasted Wuhua sanhuang chicken instant food with functions of tonifying qi and nourishing blood

A technology for invigorating qi, nourishing blood, and food preparation, which is applied in the field of food science. It can solve problems such as difficulty in ensuring quality, color of finished products, salty aroma, great difference in taste, and variety of varieties. Effect

Inactive Publication Date: 2017-06-13
程金生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most of the commercially available salt-baked chickens use different varieties such as Shiqi chicken, Laihang chicken, Qingyuan Ma chicken, Yangshan chicken, etc. There are so many varieties that it is difficult to ensure the quality. The taste is far from the salt-baked chicken processed by traditional ancient methods

Method used

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  • Preparation method of salt-roasted Wuhua sanhuang chicken instant food with functions of tonifying qi and nourishing blood
  • Preparation method of salt-roasted Wuhua sanhuang chicken instant food with functions of tonifying qi and nourishing blood
  • Preparation method of salt-roasted Wuhua sanhuang chicken instant food with functions of tonifying qi and nourishing blood

Examples

Experimental program
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Effect test

Embodiment 2

[0019] (1) Choose one Wuhua three yellow chicken with a weight of 1.2 kg, and slaughter it, open it, and wash it for later use; choose 6 kg of large-grain sea salt for reserve; (2) Add 6g of Hakka medicinal material with the effect of nourishing qi and blood into stone , 8g milk tree stems, 8g spatholobus spatholobus, wash, soak in boiling water for 5 minutes and quickly drain for use; mix Hakka mother wine (12ml) with coarse salt (35g) for use; (3) Wash the three-yellow chicken light chicken (Weight about 1 kg), wipe off the water, and then mix the Hakka Niang wine mixed in step (2) with the coarse salt mixture, and then evenly spread on the surface of the chicken body (outside and inside), marinate and taste , Let it dry naturally for 1.5 hours, and drain the water naturally; (4) Take a piece of rice paper, 50 cm in size, and then mix and preprocess the qi and nourishing medicinal material from step (2) into stone and milk Put the stems and spatholobi into the chicken belly, ...

Embodiment 3

[0020] Example 3: (1) Select one Wuhua three yellow chicken with a weight of 1.6 kg, slaughtered, opened, and washed for use; select 7.5 kg of large-particle sea salt for use; (2) Pull Hakka medicinal materials with the effect of nourishing Qi and blood 7g Niuiruishi, 8g milk tree stems, 15g spatholobi, soak in boiling water for 5 minutes and quickly drain for later use; mix Hakka mother wine (20 ml) with coarse salt (40g) for later use; (3) Wash the three yellow chicken light chicken (weight 1.3 kg), wipe off the water, and then further mix the Hakka Niang wine mixed in step (2) with the coarse salt mixture, and then evenly spread on the surface of the chicken body (outside and inside) , Marinate and taste, let it dry naturally for 2.5 hours, and drain the water naturally; (4) Take a piece of bamboo shoot paper, 65 cm in size, and then mix and preprocess the pretreated qi and blood medicinal morning glory in step (2) Put the stone, milk tree stem, and spatholobi into the chick...

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Abstract

The invention discloses a preparation method of salt-roasted Wuhua sanhuang chicken instant food with functions of tonifying qi and nourishing blood and relates to the field of food science. The method comprises the following main processes of selecting and slaughtering Wuhua sanhuang chicken, massaging and pickling via wine of hakka and sea salt, mixing traditional Chinese medicine materials capable of tonifying qi and nourishing blood, wrapping the chicken with bamboo shoot paper and oiled paper, heating via bamboo charcoal, frying salt, carrying out salt roasting, disassembling finished product and packaging. The Wuhua sanhuang chicken are fine and smooth in meat and rich in nutrition; the main food materials only comprise sanhuang chicken, sea salt and traditional Chinese medicine materials capable of tonifying qi and nourishing blood; the food is free of any other additives and follows the most simple health concept; the loose structure of the sea salt is capable of fully absorbing water dissipated by the chicken; the surface of the traditional salt-roasted chicken out of pan shows glossy golden yellow color like amber; the salt-roasted Wuhua sanhuang chicken instant food is rich in fragrance and light in traditional Chinese medicine fragrance, has obvious functions of tonifying qi and nourishing blood, can be eaten together with rice or bread, can also be eaten alone, has obvious effects of tonifying qi and nourishing blood and is applicable to a broad crowd.

Description

Technical field [0001] The invention relates to the field of food science, in particular to a method for preparing Wuhua Sanhuang chicken salt-baked chicken instant food with the effects of nourishing qi and nourishing blood. Background technique [0002] The Hakka people eat chicken most famous for its salt-baked chicken. But at present, the salt-baked chicken products on the market are not good. Many of them are cooked in salt water and then roasted and served. Many flavors and additives are added to lose the true color of salt-baked chicken. [0003] The ancient salt-baked chicken is famous for its freshness, tenderness, fragrance and softness. It originated in the Kangxi period and has a history of more than 300 years. It is a must-eat delicacy for the Hakkas during the Spring Festival; the ancient-style salt-baked chicken follows the traditional handicrafts of the village It is made by using local Hakka chickens and baked with natural sun-dried sea salt. There are no seasoning...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/70A23L33/10A23L5/00A23L13/40
CPCA23V2002/00A23V2200/30
Inventor 程金生
Owner 程金生
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