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Method for preparing stewed chicken, and stewed chicken

A cooking and marinating technology, which is applied to the preparation field of marinated chicken and marinated chicken, achieves the effects of coordinated flavor, bright color and increased elastic and tough taste.

Inactive Publication Date: 2018-09-18
杨丽君
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is difficult for many lo mei to be healthy, colorful and tasty

Method used

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  • Method for preparing stewed chicken, and stewed chicken

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Stewed chicken, including the following steps:

[0029] (1) Prepare stewed soup:

[0030] A. Weigh 1 kg of chicken skeleton, 1 kg of ham and 400 g of pig skin, put them into boiling water and cook for 8 minutes, remove them, add them to 25 kg of water, bring to a boil with high heat, turn to low heat, cook for 6 hours, filter, and take the filtered juice to obtain soup juice;

[0031] B. Weigh 25g of Angelica dahurica, 35g of ginger, 65g of star anise, 30g of cinnamon, 45g of galangal, 45g of licorice and 15g of tangerine peel, stir-fry for 8 minutes, then add 35g of green onion and 35g of onion, and wrap them with gauze to obtain the material package. The material bag is added to the soup obtained in 10kg of step A, simmered for 30min, and the material bag is pulled out to obtain the prepared soup;

[0032] C. Weigh 100g of edible oil, heat it to 30% heat, add 50g of oyster sauce, 50g of ginger, 45g of garlic and 15g of rock sugar, and simmer for 10 minutes to obtain...

Embodiment 2

[0037] Stewed chicken, including the following steps:

[0038] (1) Prepare stewed soup:

[0039] A. Weigh 1.5kg of chicken skeleton, 1.5kg of ham and 500g of pig skin, put them into boiling water and cook for 15 minutes, remove them, add them to 30kg of water, bring to a boil with high heat, turn to low heat, cook for 10 hours, filter, and take the filtered juice. get the soup;

[0040]B. Weigh 35g of Angelica dahurica, 50g of ginger, 75g of star anise, 40g of cassia bark, 55g of galangal, 55g of licorice and 25g of tangerine peel, stir-fry for 12min, then add 50g of green onion and 50g of onion, and wrap them with gauze to obtain the material package. Add the material bag into the soup obtained in 15kg of step A, simmer for 60 minutes, remove the material bag, and obtain the prepared soup;

[0041] C. Weigh 200g of edible oil, heat it to 50% heat, add 100g of oyster sauce, 80g of ginger, 55g of garlic and 25g of rock sugar, and simmer for 20 minutes to obtain the boiled sea...

Embodiment 3

[0046] Stewed chicken, including the following steps:

[0047] (1) Prepare stewed stew: the stewed stew is composed of the following components by weight: 50 parts of cinnamon, 70 parts of Chinese prickly ash, 70 parts of cumin, 70 parts of star anise, 40 parts of nutmeg, 40 parts of amomum, 10 parts of leaves, 60 parts of Angelica dahurica, 10 parts of pepper, 20 parts of cloves, 70 parts of spring onion, 70 parts of ginger, 1000 parts of salt and 1250 parts of soy sauce;

[0048] (2) Making stewed chicken: wash the whole chicken, dry the water to obtain a whole chicken, wrap the stewed material obtained in step (1) with gauze, add 125kg whole chicken and 3134g wrapped stewed material Into the stewed soup used in Example 2, the whole chicken was submerged in the stewed soup, brought to a boil with high heat, then turned to a simmer, and stewed for 1.5 hours, stirring once every 20 minutes to obtain the stewed chicken.

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Abstract

The invention provides a method for preparing stewed chicken, and the stewed chicken obtained by the same. According to the method for preparing the stewed chicken provided by the invention, a basic soup is obtained through boiling chicken bones, a ham and pig skins in a certain ratio, then in combination with a variety of seasonings, a marinade is obtained through frying, decocting and other processes, the obtained marinade is rich in nutrients, and the amino acid content is 150-300 mg / mL; marinating materials are prepared from cassia bark, Chinese prickly ash, fennel, star anises, nutmeg, fructus amomi, bay leaves, radix angelicae dahuricae, hot peppers, cloves, scallions, gingers, salts and soy sauce in a certain proportion, and coordinated with each other. In the process of preparing the stewed chicken, the stewed chicken is obtained through the marinade, the marinating materials and a marinating process, the marinade and the marinating materials are coordinated with each other toadjust the flavor, the smell of the chicken meat is removed, the fragrance of the chicken meat is stimulated, and the elastic taste of the chicken meat is increased, and the stewed chicken obtained bythe invention has bright color, is coordinated in flavor, rich in nutrition, elastic in taste, long in aftertaste, and endless in aftertaste.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a preparation method of stewed chicken and stewed chicken. Background technique [0002] Chicken has the characteristics of delicate meat and delicious taste, and is suitable for various cooking methods. It is rich in nutrition and has the effect of nourishing and nourishing the body. Chicken is not only suitable for stir-frying and stewing, but also suitable for stewing. Chicken contains vitamin 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 and development It is one of the important sources of fat and phospholipids in Chinese dietary structure. Chicken has a good therapeutic effect on malnutrition, chills, fatigue, irregular menstruation,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L13/50A23L13/70A23L13/40
CPCA23L13/428A23L13/55A23L13/72A23L27/00A23L27/10A23V2002/00A23V2200/16A23V2200/14A23V2300/14A23V2250/204A23V2250/21Y02A40/90
Inventor 杨丽君
Owner 杨丽君
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