Stewed chicken with three cups sauce and processing method thereof

A technology of three-yellow chicken and ginger, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of people who are not suitable for health preservation, achieve better taste, lower blood pressure, and avoid getting angry.

Inactive Publication Date: 2018-11-23
安徽兆味源食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a three-cup chicken and its processing method, which can solve the problem of getting angry due to overeating and not suitable for health-preserving people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The processing method of three-cup chicken, the specific steps are as follows:

[0030] The components and parts by weight of the three-cup chicken include: 80 parts of three-yellow chicken, 40 parts of onion, 30 parts of rice wine, 20 parts of dark soy sauce, 20 parts of edible oil, 10 parts of fresh red pepper, 9 parts of basil, 7 parts of rock sugar, and ginger 4.5 parts, 6 parts of chopped green onion, 7 parts of salt, 2 parts of monosodium glutamate, 2 parts of pepper, 2.5 parts of star anise, 3 parts of oil consumption, 5.5 parts of cooking wine, 40 parts of water, 6 parts of female golden reed, 4 parts of hibiscus, and 6.5 parts of Polygonatum odoratum 4.5 parts of Yuanshen and 3 parts of Zanthoxylum bungeanum.

[0031] Three yellow chickens are slaughtered and bled, put in hot water at about 70°C, scalded, feathers cleaned, claw skins and beak shells removed, washed with clean water, and a small opening is made in the neck with a knife, the trachea and esophagus...

Embodiment 2

[0041] The processing method of three-cup chicken, the specific steps are as follows:

[0042] The components and parts by weight of the three-cup chicken include: 70 parts of three-yellow chicken, 35 parts of onion, 25 parts of rice wine, 18 parts of dark soy sauce, 16 parts of edible oil, 9 parts of fresh red pepper, 8 parts of basil, 6.5 parts of rock sugar, and ginger 4 parts, chopped green onion 5 parts, salt 6 parts, monosodium glutamate 1.8 parts, pepper 1.5 parts, star anise 2 parts, fuel consumption 2.5 parts, cooking wine 4 parts, water 35 parts, female golden reed 5.5 parts, hibiscus 3.5 parts, polygonatum 6 4 parts, 4 parts of Yuanshen, 2.5 parts of Zanthoxylum bungeanum.

[0043] Three yellow chickens are slaughtered and bled, put in hot water at about 70°C, scalded, feathers cleaned, claw skins and beak shells removed, washed with clean water, and a small opening is made in the neck with a knife, the trachea and esophagus are taken out, and then opened from the a...

Embodiment 3

[0053] The processing method of three-cup chicken, the specific steps are as follows:

[0054] The components and parts by weight of the three-cup chicken include: 60 parts of three-yellow chicken, 30 parts of onion, 20 parts of rice wine, 15 parts of dark soy sauce, 15 parts of edible oil, 8 parts of fresh red pepper, 7 parts of basil, 6 parts of rock sugar, and ginger 3.5 parts, 4 parts chopped green onion, 5 parts salt, 1.5 parts monosodium glutamate, 1 part pepper, 1.5 parts star anise, 2 parts oil consumption, 3.5 parts cooking wine, 30 parts water, 5 parts golden reed, 3 parts hibiscus, 4.5 parts Polygonatum odoratum 3.5 parts of Yuanshen and 2 parts of Zanthoxylum bungeanum.

[0055] Three yellow chickens are slaughtered and bled, put in hot water at about 70°C, scalded, feathers cleaned, claw skins and beak shells removed, washed with clean water, and a small opening is made in the neck with a knife, the trachea and esophagus are taken out, and then opened from the abd...

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PUM

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Abstract

The invention discloses stewed chicken with three cups sauce and a processing method thereof. The stewed chicken with three cups sauce is prepared from the ingredients in parts by weight: 60 to 80 parts of sanhuang chicken, 30 to 40 parts of onion, 20 to 30 parts of rice wine, 15 to 20 parts of dark soy sauce, 15 to 20 parts of edible oil, 8 to 10 parts of fresh cayenne pepper, 7 to 9 parts of basil, 6 to 7 parts of rock candy, 3.5 to 4.5 parts of fresh ginger, 4 to 6 parts of chopped green onion, 5 to 7 parts of table salt, 1.5 to 2 parts of monosodium glutamate, 1 to 2 parts of ground pepper, 1.5 to 2.5 parts of star anise, 2 to 3 parts of oyster sauce, 3.5 to 5.5 parts of cooking wine, 30 to 40 parts of clear water, 5 to 6 parts of radix phymatopteris crenatopinnatae, 3 to 4 parts of hibiscus rosa-sinensis herb, 4.5 to 6.5 parts of rhizoma polygonati odorati, 3.5 to 4.5 parts of radix scrophulariae and 2 to 3 parts of pericarpium zanthoxyli. According to the stewed chicken disclosedby the invention, the radix phymatopteris crenatopinnatae, the hibiscus rosa-sinensis herb, the rhizoma polygonati odorati, the radix scrophulariae, the pericarpium zanthoxyli and the clear water areadded into a boiling process for sauce of the stewed chicken with three cups sauces to form three cups sauce; the traditional Chinese herbs and traditional dishes are fused, so that the boiled saucehas the effects of nourishing yin and clearing heat; when an eater takes the stewed chicken with three cups sauce in scorching summer, the eater is prevented from suffering internal heat, and blood pressure can be reduced.

Description

technical field [0001] The invention relates to a three-cup chicken and a processing method thereof, in particular to a three-cup chicken and a processing method thereof. Background technique [0002] Three cup chicken is a famous traditional dish in Jiangxi, which belongs to Yuanzhou cuisine of Jiangxi cuisine. Because there is no soup when cooking, only one cup of rice wine, one cup of lard, and one cup of soy sauce are used, so it is called Three Cup Chicken. This dish is red in color, original in taste, mellow and attractive, suitable for both wine and rice. After it was spread to Taiwan, China, the condiment was slightly changed to become the three-cup chicken. The biggest feature of the three-cup chicken is the addition of the nine-story pagoda. With the development of society, people's quality of life is getting higher and higher. The traditional pig Oil is replaced by healthier cooking oil. Basil, a seasoning with a somewhat mysterious name, is actually basil, whic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L33/105
CPCA23L13/50A23L33/105A23V2002/00A23V2250/21A23V2200/326
Inventor 柯光友
Owner 安徽兆味源食品科技有限公司
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