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Roast chicken and preparation method thereof

A technology for roasting chicken and chicks, which is applied in food science and other fields, can solve the problems of chicken belly viscera that cannot be removed, waste, and lack of taste, and achieve the effect of delicate and refreshing meat, improving quality, and removing greasiness

Inactive Publication Date: 2020-04-28
安徽兴粮烧鸡有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The roasted chicken is rich in aroma, crispy and soft, salty and palatable, cooked and bone-free, fat but not greasy, using a variety of precious Chinese medicines, supplemented by aged soup, the finished roast chicken is bright in color, shaped like an ingot, and has a mouthful Clams, very therapeutic and health-care functions, the traditional roast chicken only pays attention to the production of the skin of the roast chicken while ignoring the production of the inside, so that the finished roast chicken only has a taste on the surface, but the inside does not taste, and at the same time The visceral smell of the chicken belly cannot be removed, causing some eaters to only eat the skin and not the chicken inside, resulting in a certain amount of waste

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0022] The preparation method of roasted chicken provided in this example includes the following steps: Step 1: Prepare raw materials, select 800-1500 g / piece of main ingredient chicken, auxiliary materials grass carp, beef bone, grapefruit peel, dried lemon, hawthorn and honey, seasoning Salt, sugar, spices, cooking wine and cooking oil; Step 2: Prepare the initial ingredients, slaughter the chicken, clean it and shape it, put spice packets in the chicken belly, and cook the thick soup at the same time; Step 3: Remove impurities, put Put the chicken that has been processed in step 2 into the oil pan to remove water and take it out; step 4: coloring, apply honey on the surface of the cleaned chicken and then oil it twice, and take out the spice bag in the chicken belly at the same time, And re-stuff the dried lemon slices and dried hawthorn; Step 5: Prepare the finished product, put the chicken finished in Step 4 into the thick soup, put the spices into the non-woven bag and ad...

Embodiment 1

[0027] A kind of roast chicken and the operation process of preparation method thereof are as follows:

[0028] Step 1: Prepare raw materials, select the main ingredient chicken 800g / piece, auxiliary ingredients grass carp 1kg, beef bone 5kg, grapefruit peel 100g, dried lemon 20 pieces, hawthorn 50g and honey 1kg, seasoning salt, sugar, spices including 10 parts of bay leaf , 18 parts of fennel, 3 parts of Zanthoxylum bungeanum, 3 parts of peppercorns, 15 parts of ginger, 6 parts of grass fruit, 5 parts of amomum, 5 parts of cardamom, 18 parts of Codonopsis pilosula, 6 parts of angelica, 6 parts of Shouwu, 5 parts of cinnamon, Angelica dahurica 5 parts, 5 parts of tangerine peel and 5 parts of Chinese wolfberry, cooking wine, vegetable oil and animal oil total 3kg;

[0029] Step 2: Prepare the initial ingredients, kill the chicken, clean it, shape it, put spices in the chicken belly, and cook the thick soup. Put the big beef bones together in the pot and bring to a boil over ...

Embodiment 2

[0034] A kind of roast chicken and the operation process of preparation method thereof are as follows:

[0035] Step 1: Prepare raw materials, select the main ingredient chicken 1000g / piece, auxiliary ingredients grass carp 1.5kg, beef bone 5.2kg, grapefruit peel 150g, lemon dried 22 slices, hawthorn 55g and honey 1.1kg, seasoning salt, sugar, spices including spices 12 parts of leaves, 20 parts of fennel, 4 parts of Chinese prickly ash, 4 parts of peppercorns, 18 parts of ginger, 10 parts of grass fruit, 10 parts of amomum, 10 parts of cardamom, 20 parts of Codonopsis pilosula, 10 parts of angelica, 10 parts of Shouwu, 10 parts of cinnamon 10 parts of Angelica dahurica, 10 parts of tangerine peel and 10 parts of Chinese wolfberry, 4kg of cooking wine, vegetable oil and animal oil;

[0036] Step 2: Prepare the initial ingredients, kill the chicken, clean it, shape it, put spices in the chicken belly, and cook the thick soup. Put the big beef bones together in the pot and brin...

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PUM

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Abstract

The invention discloses roast chicken and a preparation method thereof, and belongs to the technical field of foods. The method comprises the following steps: step 1, preparing raw materials: selecting main material small chickens (800-1500 g of each chicken), supplementary material grass carp, cattle big bones, grapefruit peel, dried lemon, hawthorn fruits and honey, and seasoning salt, sugar, spices, cooking wine and edible oil; step 2, preparing a primary material: slaughtering the small chickens, performing cleaning, performing shaping, filling chicken bellies with spice bags, and performing boiling to prepare the thick soup; and step 3, removing impurities: putting the small chickens treated in the step 2 into an oil pan to remove water, and taking out the chicken. According to the method, the spice bags are put into the chicken bellies for marinating and flavoring to facilitate using deep-fried fragrant flavoring during impurity removal, so that the spices can further penetrate into the chicken, after impurity removal, the dried lemon slices and dried hawthorn fruits are crammed again, packaging is performed by using a non-woven bags, tight tying is performed, so that visceral smell in the chicken bellies is conveniently removed in the later simmering process, and at the same time the fragrance of the lemon and the hawthorn fruits is increased in chicken quality to facilitate removing greasiness of the chicken quality.

Description

technical field [0001] The invention relates to a preparation method of roast chicken, in particular to a roast chicken and a preparation method thereof, belonging to the technical field of food. Background technique [0002] Roast chicken, also known as smoked chicken, is a traditional Chinese dish. Part of the recipe is caramel-coated chicken deep-fried and then poached in a spice-made brine. The roasted chicken is rich in aroma, crispy and soft, salty and palatable, cooked and bone-free, fat but not greasy, using a variety of precious Chinese medicines, supplemented by aged soup, the finished roast chicken is bright in color, shaped like an ingot, and has a mouthful Clams, very therapeutic and health-care functions, the traditional roast chicken only pays attention to the production of the skin of the roast chicken while ignoring the production of the inside, so that the finished roast chicken only has a taste on the surface, but the inside does not taste, and at the sam...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40
CPCA23L13/428A23L13/50
Inventor 尹斌王晓梅方梅
Owner 安徽兴粮烧鸡有限公司
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