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Cooking method of chicken

A cooking method and chicken technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of chicken umami and aroma substances volatilization loss, affecting the quality of chicken soup, reducing taste substances, etc. Achieve the effects of improving taste and texture, increasing freshness and sweetness, and improving quality

Inactive Publication Date: 2018-06-12
广西巴马泽成种养专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there are also some deficiencies in the stewing method at the present stage, such as due to the long stewing time, the umami substances and aroma substances in the part chicken are volatilized and lost, which is difficult to retain, resulting in the reduction of the taste substances dissolved in the soup, so that the chicken soup obtained The taste is relatively light, the freshness and sweetness are not enough, and the soup contains oil, it is easy to get greasy after eating too much, which seriously affects the quality of chicken soup

Method used

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  • Cooking method of chicken

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Effect test

Embodiment 1

[0021] A kind of cooking method of chicken of the present embodiment comprises the following steps:

[0022] (1) Selection and pretreatment of chickens: select healthy chickens with a body weight of 1 kg to slaughter, depilate, remove viscera, clean, and set aside.

[0023] (2) Marinate: marinate the above-mentioned cleaned chicken with marinade, put 0.2kg of marinade per 1kg of chicken, rub the whole body of the chicken with the marinade for 30 minutes, and marinate at 0°C for 1 day after rubbing; The marinade comprises the following raw materials mixed in parts by weight: 9 parts of cinnamon powder, 5 parts of licorice powder, 10 parts of ginger powder, 3 parts of yellow bark powder, 2 parts of table salt, 1 part of brown sugar juice, and 1 part of white wine , 0.1 part of fennel powder, 0.5 part of corn silk extract, 0.3 part of wheat germ extract and 0.4 part of shiitake mushroom extract.

[0024] The preparation method of the corn silk extract is as follows: wash the cor...

Embodiment 2

[0030] A kind of cooking method of chicken of the present embodiment comprises the following steps:

[0031] (1) Selection and pretreatment of chickens: select healthy chickens with a body weight of 2 kg to slaughter, depilate, remove viscera, clean, and set aside.

[0032] (2) Marinate: marinate the cleaned chicken with marinade, put 0.4kg of marinade for every 1kg of chicken, rub the whole body of the chicken with the marinade for 60 minutes, and marinate at 5°C for 2 days after rubbing; The marinade comprises the following raw materials mixed in parts by weight: 14 parts of cinnamon powder, 9 parts of licorice powder, 15 parts of ginger powder, 7 parts of mountain yellow bark powder, 5 parts of table salt, 2 parts of brown sugar juice, and 2 parts of white wine , 0.3 parts of fennel powder, 0.9 parts of corn silk extract, 0.5 parts of wheat germ extract and 0.8 parts of shiitake mushroom extract.

[0033] The preparation method of the corn silk extract is as follows: wash ...

Embodiment 3

[0039] A kind of cooking method of chicken of the present embodiment comprises the following steps:

[0040] (1) Selection and pretreatment of chickens: select healthy chickens with a body weight of 1.5 kg to slaughter, depilate, remove viscera, and clean them for later use.

[0041] (2) Pickling: marinate the cleaned chicken with marinade, put 0.3kg of marinade for every 1kg of chicken, rub the whole body of the chicken with the marinade for 40 minutes, and marinate at 4°C for 1.5 days after rubbing; The marinade comprises the following raw materials in parts by weight: 11 parts of cinnamon powder, 7 parts of licorice powder, 13 parts of ginger powder, 5 parts of mountain yellow skin powder, 4 parts of table salt, 1.5 parts of brown sugar juice, and 1.5 parts of white wine , 0.2 parts of fennel powder, 0.7 parts of corn silk extract, 0.4 parts of wheat germ extract and 0.6 parts of shiitake mushroom extract.

[0042] The preparation method of the corn silk extract is as foll...

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Abstract

The invention provides a cooking method of chicken and relates to the technical field of processing of foods. The method comprises four steps of selecting and pretreating chicken, pickling, carrying out microwave treatment and stewing. A pickling material for pickling the chicken is prepared by mixing the following raw materials: cinnamon powder, licorice powder, ginger powder, randia cochinchinensis powder, table salt, brown sugar juice, wine, fennel powder, corn stigma extract, wheat germ extract and mushroom extract. Compared with the conventional cooking method, the technical manners of specially pickling, carrying out microwave treatment and stewing are combined in the method; the formation of flavor substances and fresh sweet substances is improved; the cooked chicken soup is rich innutrition, rich in fragrance and fresh and sweet in taste; the taste and the quality of the chicken soup are improved.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a chicken cooking method. 【Background technique】 [0002] There are many cooking methods for chicken, among which frying, stewing, and stewing are the most common methods. Each cooking method has its own advantages, and they are all home cooking methods. Among them, stewed chicken is the most nutritious way to eat chicken. It is a nourishing dish with unique flavor. The main raw materials are chicken, water, and seasoning. After cooking chicken, the protein degrades to produce a large amount of amino acids, and the amino acids are dissolved in water, making the chicken soup delicious and nutritious, which is very popular among the public. But there are also some deficiencies in the stewing method at the present stage, such as due to the long stewing time, the umami substances and aroma substances in the part chicken are volatilized and lost, which is difficult to retai...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L13/70A23L31/00A23L33/105A23L5/10A23L5/20A23L5/30
CPCA23L5/13A23L5/20A23L5/34A23L13/428A23L13/50A23L13/55A23L13/70A23L13/72A23L31/00A23L33/105A23V2002/00A23V2200/30A23V2250/208A23V2250/21
Inventor 唐仲举
Owner 广西巴马泽成种养专业合作社
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