Spicy chicken and preparation method thereof

A production method and technology of spicy chicken, applied in the direction of food science, etc., can solve the problem of not being able to highlight the layering of chicken, and achieve the effect of rich taste, improved uniformity, and easy operation

Inactive Publication Date: 2020-11-17
桑海明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing chicken production methods cannot highlight the layered sense of fresh, numb and spicy taste of chicken, and how to further improve the spicy taste of chicken has become one of the hotspots of research in this field

Method used

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  • Spicy chicken and preparation method thereof

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Experimental program
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Effect test

specific Embodiment approach

[0024] refer to figure 1 , a specific embodiment of the present invention comprises the following steps:

[0025] A. Weigh the following raw materials by weight: three yellow chicken 50%, peanut oil 12%, rapeseed oil 7%, cooking wine 1%, green onion 1%, ginger 0.2%, garlic 0.3%, three naphthalene 0.4%, star anise 2%, bullet 1% head pepper, 2% lantern pepper, 2% millet pepper, 0.2% bay leaf, 0.2% soy sauce, 0.25% white vinegar, 0.3% white sugar, 0.5% white wine, 0.2% pepper, 0.1% pepper, 0.2% cinnamon, Anise 0.1%, Zanthoxylum bungeanum 0.1%, Clove 0.5%, Ganxiang 0.1%, Tangerine peel 0.2%, Celery 0.2%, Coriander 0.5%, Lycium barbarum 0.3%, Polygonatum 0.2%, Salt 1.5%, the rest is water, for later use ;

[0026] B. Deboning the three-yellow chicken, removing impurities and washing it together with wolfberry and Polygonatum odoratum; cutting the washed chicken into small pieces with a volume less than 10 cubic centimeters;

[0027] C. Take the pot to boil water, put the chicken...

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Abstract

The invention discloses a preparation method of spicy chicken. The preparation method comprises the following steps: A, weighing raw materials by weight; B, boning the sanhuang chicken, removing impurities, cleaning and dicing; C, preparing a pot and boiling water, putting the chicken into the pot with cold water, putting the chicken into the pot with cooking wine, scallion, ginger, garlic, rhizoma kaempferiae and star anise, taking out the ingredients after boiling, and taking out the chicken for later use 3-5 minutes after boiling; D, pouring peanut oil into the stir-frying pot, heating to 200-250 DEG C, pouring out the peanut oil, cooling, mixing the peanut oil at 20 DEG C with rapeseed oil, pouring into the pot, keeping the oil temperature constant at 120 DEG C, and adding the remaining raw materials; taking out the raw materials after heating for 5-10 minutes, and heating the oil to 250 DEG C for later use; E, putting bullet-shaped chill, lantern-shaped chilli and capsicum frutescens into a porcelain bowl, adding a small amount of normal-temperature peanut oil, and pouring 250-DEG C hot oil into the porcelain bowl; F, mixing the chicken with the chili oil, stirring, cooling toroom temperature, adding the sesame, sterilizing and sub-packaging. According to the method, the layering degree of the taste of the chicken is improved.

Description

technical field [0001] The invention relates to a chicken product, especially a spicy chicken and a preparation method thereof. Background technique [0002] Chicken is a very popular food among consumers. Existing chicken production methods cannot highlight the layered sense of fresh, numb and spicy taste of chicken, and how to further improve the spicy taste of chicken has become one of the hot spots of research in this field. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a spicy chicken and a preparation method thereof, which can solve the deficiencies of the prior art and improve the level of taste of the chicken. [0004] In order to solve the above technical problems, the technical solutions adopted by the present invention are as follows. [0005] A kind of preparation method of spicy chicken is characterized in that comprising the following steps: [0006] A. Weigh the following raw materials by weig...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40A23L13/70
CPCA23L13/50A23L13/428A23L13/72A23V2002/00
Inventor 桑海明
Owner 桑海明
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