Production process of traditional Chinese medicine health-care roasted chicken

A technology of traditional Chinese medicine health care and production technology, which is applied in the processing of meat, poultry processing, and the functions of food ingredients, etc., can solve the problems of providing more detailed methods and not providing reasonable methods, etc., so as to enhance the immune function of the body and improve the microcirculation. , the effect of enhancing immunity

Pending Publication Date: 2019-10-22
董阳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Due to the different tastes in different places, the preparation methods of roast chicken are different. However, there is still no comprehensive and complete preparation method for roast chicken from material selection to preservation. It only pr...

Method used

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  • Production process of traditional Chinese medicine health-care roasted chicken

Examples

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Comparison scheme
Effect test

Embodiment 1

[0022] A manufacturing process of traditional Chinese medicine health-care roast chicken, comprising the steps of:

[0023] (1) Raw material selection: choose white striped chicken with a weight of 1000-1500g;

[0024] (2) Opening treatment: thaw the chicken in step (1), open the chicken, and remove the viscera and feet;

[0025] (3) Chicken support: hang the white striped chicken cleaned in step (2), and prepare the ingredients: 50g sweet-scented osmanthus; 20g codonopsis; 20g astragalus; 5g red dates; 2g cooking wine; 2g refined salt; into the white striped chicken;

[0026] (4) Coloring: Spread honey evenly on the surface of the white striped chicken in step (3), and then use an oven to color the surface of the white striped chicken. The baking temperature is 150°C and the baking time is 1 minute;

[0027] (5) Cooking: Put the white striped chicken that has been colored at high temperature into a stew pot for cooking. The cooking temperature is 150°C and the cooking time ...

Embodiment 2

[0029] A manufacturing process of traditional Chinese medicine health-care roast chicken, comprising the steps of:

[0030] (1) Raw material selection: choose white striped chicken with a weight of 1000-1500g;

[0031] (2) Opening treatment: thaw the chicken in step (1), open the chicken, and remove the viscera and feet;

[0032] (3) Chicken support: hang the white striped chicken cleaned in step (2), and prepare the ingredients: 80g sweet-scented osmanthus; 35g codonopsis; 40g astragalus; 7g red dates; 5g cooking wine; 4g refined salt; into the white striped chicken;

[0033] (4) Coloring: Spread honey evenly on the surface of the white striped chicken in step (3), and then use an oven to color the surface of the white striped chicken. The baking temperature is 175°C and the baking time is 2 minutes;

[0034] (5) Cooking: Put the white striped chicken that has been colored at high temperature into a stew pot for cooking, the cooking temperature is 175°C, and the cooking tim...

Embodiment 3

[0036] A manufacturing process of traditional Chinese medicine health-care roast chicken, comprising the steps of:

[0037] (1) Raw material selection: choose white striped chicken with a weight of 1000-1500g;

[0038] (2) Opening treatment: thaw the chicken in step (1), open the chicken, and remove the viscera and feet;

[0039] (3) Chicken support: Hang the white striped chicken cleaned in step (2), and prepare the ingredients: 100g sweet-scented osmanthus; 50g codonopsis; 50g astragalus; 10g red dates; 10g cooking wine; 5g refined salt; into the white striped chicken;

[0040] (4) Coloring: Spread honey evenly on the surface of the white striped chicken in step (3), and then use an oven to color the surface of the white striped chicken. The baking temperature is 200°C and the baking time is 3 minutes;

[0041] (5) Cooking: Put the white striped chicken that has been colored at high temperature into a stew pot for cooking, the cooking temperature is 200°C, and the cooking ...

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Abstract

The invention discloses a production process of a traditional Chinese medicine health-care roasted chicken, and relates to the technical field of food production, wherein the process includes the following steps: (1) raw material selection: selecting a killed and feather-removed chicken with the weight of 1000-1500 g; (2) evisceration treatment: unfreezing and carrying out evisceration finishing on the killed and feather-removed chicken in the step (1), and removing viscera and feet; (3) chicken spreading: hanging the killed and feather-removed chicken after cleaning in the step (2), preparingingredients, and putting the ingredients to the interior of the killed and feather-removed chicken; (4) coloring: evenly smearing the surface of the killed and feather-removed chicken in the step (3)with honey, and then coloring the surface of the killed and feather-removed chicken by a baking oven; and (5) cooking: putting the killed and feather-removed chicken after coloring at high temperature into a stew pot, and cooking; and thus completing the production of the traditional Chinese medicine health-care roasted chicken. The roasted chicken has better taste.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a production process of traditional Chinese medicine health-care roast chicken. Background technique [0002] Among the roasted chickens, the roasted chicken is the most famous. It is rich in aroma, crispy and soft, salty and palatable, cooked and boneless, and fat but not greasy. It is made with a variety of precious traditional Chinese medicines, supplemented with aged soup. The finished roast chicken is bright in color, shaped like an ingot, and has an auspicious clam in its mouth. It has great therapeutic and health functions. Due to the different tastes in different places, the preparation methods of roast chicken are different. However, there is still no comprehensive and complete preparation method for roast chicken from material selection to preservation. It only provides a rough preparation plan and does not focus on the preparation of roast chicken. Each step in the proce...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40A23L13/70A23L33/00A22C21/00A21B5/00
CPCA23L13/57A23L13/428A23L13/72A23L33/00A22C21/00A21B5/00A23V2002/00A23V2200/324A23V2200/302A23V2200/30
Inventor 董阳
Owner 董阳
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