Clear marinating process of Kantong-flavor salted chicken
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A technology of plate chicken and flavor, applied in the functions of food ingredients, climate change adaptation, food ingredients containing natural extracts, etc., can solve the problems of inability to meet different groups of people and single
Inactive Publication Date: 2018-11-27
ANHUI SHUXIANG FOOD CO LTD
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Problems solved by technology
However, the existing Kantuan plate chicken taste is relatively traditional and single, which cannot meet the needs of different groups of people, so that there are certain limitations.
Method used
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Embodiment 1
[0053] A Kantuan-flavored flat chicken, comprising the following raw material components: 100 roosters, 5 yams, 5 wolfberries, 5 ginseng slices, 5 red dates, 5 galangal, 5 green onions, 3 tangerine peels, 3 star anise, 3 peppercorns, 1 clove, Thai fragrant fruit 1, nutmeg 2, sand kernel 2, catkin 1, angelica 3, cinnamon 3, kaempferum 1, thyme 1, horsetail 1, grass fruit 1, salt 1, cooking wine 3, lotus leaf 3 and light soy sauce 1.
Embodiment 2
[0055] A Kantuan-flavored flat chicken, comprising the following raw material components: 130 roosters, 7.5 yams, 7.5 medlars, 7.5 ginseng slices, 7.5 red dates, 7.5 galangal, 7.5 scallions, 4 tangerine peels, 4 star anise, 4 peppercorns, 2 cloves, Thai fragrant fruit 2, nutmeg 3, sand kernel 3, catkin 1.5, angelica 4, cinnamon 4, kaempferia 2, thyme 2, horsetail 2, grass fruit 2, salt 2, cooking wine 4, lotus leaf 4 and light soy sauce 2.
Embodiment 3
[0057] A Kantuan-flavored flat chicken, comprising the following raw material components: 160 roosters, 10 yams, 10 wolfberries, 10 ginseng slices, 10 red dates, 10 galangal, 10 green onions, 5 tangerine peels, 5 star anise, 5 peppercorns, 3 cloves, Thai fragrant fruit 3, nutmeg 4, sand kernel 4, catkin 2, angelica 5, cinnamon 5, kaempferum 3, thyme 3, horsetail 3, grass fruit 3, salt 3, cooking wine 5, lotus leaf 5 and light soy sauce 3.
[0058] Such as figure 1 As shown, according to another aspect of the present invention, a process for clearing braised chicken with Kantuan flavor is provided.
[0059] Include the following steps:
[0060] Step S101, weighing raw materials: Weigh raw materials according to the following weight ratios, rooster 100-160, yam 5-10, wolfberry 5-10, ginseng slices 5-10, red dates 5-10, galangal 5-10, green onions 5-10 10. Tangerine peel 3-5, star anise 3-5, pepper 3-5, clove 1-3, Thai fragrant fruit 1-3, nutmeg 2-4, sand kernel 2-4, pungent c...
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Abstract
The invention discloses a clear marinating process of Kantong-flavor salted chicken. The Kantong-flavor salted chicken contains the following raw material components in parts by weight: 100-160 partsof rooster meat, 5-10 parts of Chinese yam, 5-10 parts of wolfberries, 5-10 parts of ginseng pieces, 5-10 parts of red dates, 5-10 parts of rhizoma galangae, 5-10 parts of green Chinese onions, 3-5 parts of pericarpium citri reticulatae, 3-5 parts of illicium verum, 3-5 parts of wild pepper, 1-3 parts of cloves, 1-3 parts of Thailand fragrant fruits, 2-4 parts of myristica fragrans, 2-4 parts of fructus amomi, 1-2 parts of flos magnolia, 3-5 parts of radix angelicae, 3-5 parts of cassia bark, 1-3 parts of rhizoma kaempferiae, 1-3 parts of murraya exotica, 1-3 parts of herba equiseti hiemalis,1-3 parts of aomum tsao-ko, 1-3 parts of table salt, 3-5 parts of cooking wine, 3-5 parts of lotus leaves and 1-3 parts of light soy sauce. The clear marinating process has the beneficial effects thata traditional herbal cuisine clear marinating process is adopted, and a herbal cuisine formula is adopted in the process according to a traditional Chinese medicine theory, so that cooked poultry meat is delicious and healthy; and besides, the pickling time and the soaking time are relatively long, so that spices and seasonings can adequately immerse into chicken, the inside and outside of chicken taste the same, the type of spices is special, and the chicken is tender, delicious and healthy and tasty and has mellow, crispy and tasty meat quality and specific flavor and shape and has long aftertaste after being eaten.
Description
technical field [0001] The invention relates to the technical field of food, in particular to a process for clearing braised chicken with Kantuan flavor. Background technique [0002] The ancient name of Kantuanji "Fangzhong" is said to be known as the "Treasure of the Dragon and the Tiger". It is an important town in northern Anhui with a long history. , rich in products, beautiful scenery, crowded with merchants, bustling and lively, known as "Little Shanghai in Northern Anhui", local snacks are unique, and Kantuan has a well-known famous dish-Kantuan Banji, also known as Kantuan Crispy Chicken. If you haven't eaten Kantuan chicken, you haven't been to Kantuan. There is an allegory in the local area that says: Kantuan plate chicken-delicious. "Delicious" is the simplest, most concise and most accurate summary of Kantuan Banji. And existing Kantuan plate chicken taste is comparatively traditional single, can not satisfy the needs of different groups of people, makes to ...
Claims
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