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Water-steamed chicken with Wenchang chicken as raw material and preparation method thereof

A production method, the technology of steaming chicken, which is applied in the field of edible chicken, can solve the problems of poor smell, aroma and color, and failure to retain the original taste, so as to avoid old or uncooked chicken, avoid greasy feeling, and have high nutritional value. Effect

Inactive Publication Date: 2018-10-16
海南龙泉人酒店管理集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Steamed chicken is a traditional dish. Traditional steamed chicken does not retain its original taste, and its aroma and color are not good.

Method used

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  • Water-steamed chicken with Wenchang chicken as raw material and preparation method thereof
  • Water-steamed chicken with Wenchang chicken as raw material and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of steamed chicken with Wenchang chicken as raw material. The raw materials include Wenchang chicken, peanut oil and ingredients. The ingredients include the following raw materials in parts by weight: 200g salt, 30g monosodium glutamate, 10g white sugar, 0.1g spice powder; The weight of a chicken is 1.8 jin, and the dosage of the ingredients is 13g per jin of light chicken; the consumption of the peanut oil is 11g per jin of light chicken; the spice powder is pepper.

Embodiment 2

[0027] A kind of steamed chicken with Wenchang chicken as raw material, the production raw materials include Wenchang chicken, peanut oil and ingredients, the ingredients include the following raw materials in parts by weight: 300g salt, 100g monosodium glutamate, 50g white sugar, 1.2g spice powder; The weight of a chicken is 2.5 jin, and the dosage of the ingredients is 10 g per jin of light chicken; the consumption of the peanut oil is 6 g per jin of light chicken; the spice powder is made from cloves and bay leaves.

Embodiment 3

[0029] A kind of steamed chicken with Wenchang chicken as raw material. The raw materials include Wenchang chicken, peanut oil and ingredients, and the ingredients include the following raw materials in parts by weight: 250g salt, 50g monosodium glutamate, 10g white sugar, 1g spice powder; the light chicken One weighs 2.2 jin, and the dosage of the ingredients is 13g per jin of light chicken; the consumption of the peanut oil is 10g per jin of light chicken; the spice powder is clove powder.

[0030] The preparation method of the water-steamed chicken with Wenchang chicken as raw material of the above-mentioned embodiments 1-3 comprises the following steps:

[0031] S1. Pretreatment: select healthy Wenchang chickens, kill the chickens, remove the feathers, thoroughly remove the viscera, clean them, remove the chicken fat from the neck and tail, and then drain the water to obtain a bare chicken;

[0032] S2, rubbing material: evenly rub the ingredients on the chicken body;

[...

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Abstract

The invention provides a water-steamed chicken with a Wenchang chicken as a raw material and a preparation method thereof. The water-steamed chicken is prepared from the following raw materials: a Wenchang chicken, peanut oil and ingredients. The ingredients include the following raw materials in parts by weight: 200-300 parts of table salt, 30-100 parts of monosodium glutamate, 10-50 parts of white granulated sugar and 0.1-1.2 parts of spice powder. The amount of the ingredients used for preparing the water-steamed chicken is 10-13 grams / jin for a bare chicken, and the amount of the peanut oil used for preparing the water-steamed chicken is 6-11 grams / jin for the bare chicken. The invention fully exerts the original flavor and the fragrance of the chicken, and the water-steamed chicken prepared by the invention is refreshing in skin, tender and smooth, elastic, non-greasy, strong in chicken flavor, rich in proteins and high in nutritional value. The method scientifically formulates the proportioning of the ingredients and the peanut oil to the Wenchang chicken with scientific using amount, so that the ingredients play a role of icing on the cake; the method not only retains the original taste and flavor of the chicken, but also enhances the taste, avoids a greasy feeling caused by excessive oil, and retains a better compound taste, thus greatly improving the quality of the water-steamed chicken.

Description

technical field [0001] The invention relates to the technical field of edible chicken, in particular to a water-steamed chicken using Wenchang chicken as a raw material and a preparation method thereof. Background technique [0002] 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, anemia, and weakness. Traditional Chinese medicine believes that chicken has the effects of warming the middle and replenishing qi, tonifying deficiency and essence, invigorating the spleen and stomach, activating blood vessels, and stre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70A23L13/40
CPCA23V2002/00A23L13/428A23L13/43A23L13/50A23L13/72A23V2250/18
Inventor 符史钦
Owner 海南龙泉人酒店管理集团有限公司
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