Making method of vanilla chicken

A production method and vanilla technology, which is applied to the functions of food ingredients, climate change adaptation, food ingredients containing natural extracts, etc., can solve the problems of poor flavor and not delicate taste of vanilla chicken, so as to improve nutritional value and safety Sexuality and stability, and the effect of reducing the toxin of traditional Chinese medicine

Pending Publication Date: 2020-12-18
武汉味美鲜食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the related technologies mentioned above, the inventor thinks that the taste of t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0036]Preparation Example 1

[0037]The brine is made of raw materials including the following parts by weight: 280 jin of chicken soup, 8 jin of salt, 4 jin of MSG, 4 jin of chicken essence, 4 jin of sugar, 1 jin of ginger, 100g of star anise, 150g of cinnamon, 80g of bay leaves, 40g of grass and fruit, and sand 450g ginger, 40g sharen, 7g clove, and 90g white cocoa;

[0038]The preparation method of brine is as follows: 1) Wash and dry the above-mentioned ginger, star anise, cinnamon, bay leaf, grass fruit, sand ginger, sand kernel, clove and Baikou; 2) pour the raw materials in step 1) into 5 kg of clean water After boiling on high fire, change to low fire and cook for 15 minutes. Pour the decoction liquid into clean container A; 3) Add 5 kg of clean water to the raw materials in step 2). After boiling on high fire, change to low fire and cook for 20 minutes. Pour the boiling liquid into clean container B; 4) add 5 kg of clean water to the raw materials in step 3), boil on high fire, c...

Example Embodiment

[0039]Preparation Example 2

[0040]The brine is made of raw materials including the following parts by weight: 300 jin of chicken soup, 10 jin of salt, 5 jin of MSG, 5 jin of chicken essence, 5 jin of sugar, 2 jin of ginger, 200g of star anise, 200g of cinnamon, 100g of bay leaves, 50g of grass and fruit, and sand Ginger 500g, Sharen 50g, Clove 10g and Baikou 100g;

[0041]The preparation method of brine is as follows: 1) Wash and dry the above-mentioned ginger, star anise, cinnamon, bay leaf, grass fruit, sand ginger, sand kernel, clove and Baikou; 2) pour the raw materials in step 1) into 5 kg of clean water After boiling on high fire, change to low fire and cook for 15 minutes. Pour the decoction liquid into clean container A; 3) Add 5 kg of clean water to the raw materials in step 2). After boiling on high fire, change to low fire and cook for 20 minutes. Pour the boiling liquid into clean container B; 4) add 5 kg of clean water to the raw materials in step 3), boil on high fire, cha...

Example Embodiment

[0042]Preparation Example 3

[0043]The brine is made of raw materials including the following parts by weight: 320 jin of chicken soup, 12 jin of salt, 6 jin of monosodium glutamate, 6 jin of chicken essence, 6 jin of sugar, 3 jin of ginger, 300g of star anise, 250g of cinnamon, 120g of bay leaves, 60g of grass and fruit, and sand Ginger 550g, Sharen 60g, Clove 13g and Baikou 110g;

[0044] The preparation method of brine is as follows: 1) Wash and dry the above-mentioned ginger, star anise, cinnamon, bay leaf, grass fruit, sand ginger, sand kernel, clove and Baikou; 2) pour the raw materials in step 1) into 5 kg of clean water After boiling on high fire, change to low fire and cook for 15 minutes. Pour the decoction liquid into clean container A; 3) Add 5 kg of clean water to the raw materials in step 2). After boiling on high fire, change to low fire and cook for 20 minutes. Pour the boiling liquid into clean container B; 4) add 5 kg of clean water to the raw materials in step 3), boi...

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Abstract

The invention relates to the technical field of food processing, and particularly discloses a making method of vanilla chicken. The making method comprises the following steps of: performing unfreezing: taking out frozen sanhuang chicken, and performing unfreezing treatment with running water; performing screening: selecting the thawed sanhuang chicken with uniform size, and cleaning the thawed sanhuang chicken; performing pickling: preparing pickling liquid to soak and pickle 100 jin of clean sanhuang chicken; performing seasoning: scooping up brine into a marinating pot, removing blood bubbles on the surface of the brine, adding chicken soup to supplement the brine to 300 jin, performing heating until the brine in the marinating pot is boiled, and sequentially adding a spice bag, ginger,pod pepper and a seasoning bag into the marinating pot; performing marinating: pouring the pickled sanhuang chicken into the marinating pot, then, adding cooking wine, stirring and uniformly stirring, heating the brine again until the brine is boiled, and performing braising with soft fire; and, taking out of the pot: fishing out the marinated sanhuang chicken after marinating is completed, spreading for cooling, and packaging for later use. The vanilla chicken prepared by the preparation method disclosed by the invention has the characteristics of fine and smooth taste, rich layers and excellent flavour; and the defects of poor taste and poor flavour of the existing vanilla chicken are improved.

Description

technical field [0001] The present application relates to the technical field of food processing, more specifically, it relates to a method for preparing herb chicken. Background technique [0002] Herb chicken is a delicacy marinated with chicken and other spices. It tastes different from the chicken made in the usual Chinese food. The chicken absorbs the flavor of the spices and has a mellow taste. Moreover, the herb chicken is rich in nutrition, high in energy, and has the effect of enhancing physical strength. function, so it is loved by the public. [0003] At present, there are many ways to prepare vanilla chicken, including roasting, frying, and frying. The taste of vanilla chicken produced by different production methods will be different. [0004] With regard to the related technologies mentioned above, the inventor believes that the taste of the herb chicken made by the traditional method is not delicate enough and the flavor is not good. Contents of the inventi...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40A23L13/70A23L33/105A23L23/00
CPCA23L13/50A23L13/428A23L13/72A23L33/105A23L23/00A23V2002/00A23V2200/30A23V2250/21Y02A40/90
Inventor 曾正文刘华林罗云强
Owner 武汉味美鲜食品有限公司
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