Stir-fried chicken formula and cooking method based on medicinal diet concepts

A concept and technology of fried chicken, applied in the direction of food science, etc., can solve the problems of easy to get angry, reduce fat content, dry heat and other problems of fried chicken, and achieve the effect of good feedback from diners and strong aroma of traditional Chinese medicine

Inactive Publication Date: 2020-01-03
BINZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The patent of the present invention proposes a fried chicken and cooking method based on the concept of medicinal diet, which solves the symptoms of easy to get angry and dry heat after eating the existing fried chicken. Only a small amount of rapeseed oil is used in the frying process, which greatly reduces the fat content

Method used

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  • Stir-fried chicken formula and cooking method based on medicinal diet concepts

Examples

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Comparison scheme
Effect test

Embodiment 1

[0104] Example 1, the fried chicken formula of this example is: whole chicken: 2000g; Thyme: 2.5g; bay leaves: 1g; cinnamon: 1g; Caoguo: 0.5g; amomum: 1g; Angelica dahurica: 2g; Clove: 1g; Anise: 0.5g; Galangal: 1g; Cinnamon: 1g; Zanthoxylum bungeanum: 2g; Yuguo: 0.5g; Ginger: 100g; Ginger: 20g; Fuel consumption: 150g; Sugar: 10g; Chicken essence: 20g.

[0105] Among them, pepper, anise, ginger, grass fruit, and cinnamon can remove the fishy smell in chicken, and solve the problems of high fat content and increased cancer risk caused by traditional frying. Cinnamon, nutmeg, and amomum have the functions of invigorating the spleen and appetizing, and can increase appetite; Angelica dahurica and fragrant leaves have the functions of dispelling wind and relieving pain, dispelling cold and invigorating the stomach; licorice can neutralize excess heat in chicken, and avoid getting angry after eating.

[0106] During the cooking process, salt, dark soy sauce, and light soy sauce sh...

Embodiment 2

[0107] Example 2, the fried chicken recipe in this example is: whole chicken: 1800 g; Thyme: 2.2 g; bay leaf: 0.8 g; cinnamon: 0.8 g; grass fruit: 0.4g; Angelica: 1.2 g; Angelica: 1.8g; Clove: 0.8g; Anise: 0.4 g; Algal Ginger: 0.8 g; 0.4 g; licorice: 0.4 g; green onion: 80 g; ginger: 18 g; fuel consumption: 120 g; sugar: 8g; chicken essence: 18g.

Embodiment 3

[0108] Example 3, the fried chicken formula of this example is: whole chicken: 2200 g; Thyme: 2.8 g; bay leaves: 1.2 g; cinnamon: 1.2 g; grass fruit: 0.6g; Angelica: 1.8 g; Angelica: 2.2g; Clove: 1.2g; Anise: 0.6 g; Algal Ginger: 1.2 g; 0.6 g; licorice: 0.6 g; green onion: 120 g; ginger: 22 g; fuel consumption: 180 g; sugar: 12g; chicken essence: 22g.

[0109] Such as figure 1 As shown, the flow chart of the fried chicken cooking method based on the medicated diet concept of the present invention is provided, which is realized through the following steps:

[0110] a). First, weigh Angelica dahurica, fragrant leaves, grass fruit, cinnamon, cinnamon, nutmeg, amomum, clove, anise, ginger, licorice, jade fruit, pepper, woody fragrance, thyme and vanilla by weight. Grind and configure as Chinese herbal medicine for later use;

[0111] b). Secondly, wash the whole chicken and cut into pieces, blanch the blood in the chicken pieces with cold water, and set aside;

[0112] c). Aga...

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Abstract

The present invention relates to a stir-fried chicken formula based on medicinal food concepts. The stir-fried chicken formula comprises the following raw materials in parts by weight: 1,500-2,500 parts of a whole chicken, 2-3 parts of murraya paniculata, 0.5-1.5 parts of bay leaves, 0.5-1.5 parts of cortex cinnamomi, 0.2-0.8 part of fructus tsaoko, 0.5-1.5 parts of fructus amomi, 1-2 parts of nutmeg, 1.5-2.5 parts of radix angelicae, 0.5-1.5 parts of clove, 0.2-0.8 part of star anise, 0.5-1.5 parts of galangal, 0.5-1.5 parts of cassia bark, 1.5-2.5 parts of Chinese prickly ash, 0.2-0.8 part of semen myristicae, 1-2 parts of vanilla, 0.2-0.8 part of radix aucklandiae and 0.2-0.8 part of licorice root. The use of the traditional Chinese medicinal materials avoids defects of traditional chicken stir-frying modes, stir-fried chicken is free of uncomfortable symptoms of dryness heat, excessive internal heat, etc. after consumption, a characteristic of less oil during cooking meets modern green and healthy consumption concepts, and the stir-fried chicken has strong traditional Chinese medicine fragrance and is well reflected by eaters after using the method for cooking.

Description

technical field [0001] The invention relates to a fried chicken formula and cooking method based on the concept of medicinal diet, more specifically, to a fried chicken formula and cooking method based on the concept of medicinal diet without dryness and heat after eating and without getting angry. Background technique [0002] Chicken, sweet in taste and slightly warm in nature, can warm the middle and invigorate the spleen, nourish qi and blood, invigorate the kidney and essence, and is one of the important sources of fat and phospholipids in the Chinese dietary structure. Chicken can be cooked in a variety of ways such as frying, steaming, stewing, roasting, and frying in Chinese food methods. Among them, fried chicken is a characteristic traditional delicacy, mostly in the northern genre. In Shandong cuisine, one of the eight major cuisines in China, there are many representative methods such as Linyi fried chicken, Laiwu fried chicken, and Zaozhuang spicy fried chicken....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70A23L13/40A23L33/10A23L5/10
CPCA23L13/50A23L13/72A23L13/428A23L13/42A23L33/10A23L5/12A23L5/13A23V2002/00
Inventor 郭瑞超解传梅
Owner BINZHOU UNIV
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