Fig old juice chicken and making method thereof

Abstract

The invention relates to the field of food, in particular to a fig old juice chicken and a making method thereof, and the fig old juice chicken comprises pot-stewed chicken and sliced cold chicken. According to the making method of the marinated chicken, Chinese herbal medicines are added in the preparation process of the marinating liquid, so that the taste is regulated, the effects of the Chinese herbal medicines are achieved, and the nutritional and health-care effects are achieved. According to the making method of the chopped cold chicken, the figs are rich in vitamins and mineral substances, the content of flavor amino acids is increased, the flavor and quality of the chicken are improved, the chopped cold chicken is balanced, fragrant, tender, delicious, juicy and rich in nutrition, the original juice and fruit flavor of original chicken are preserved, the chopped cold chicken is green ecological food, and the chopped cold chicken has very good nutritional value and health-care effect.

Description

Technical Field

[0001] The invention relates to the field of food, in particular to a fig sauce chicken and a preparation method thereof. Background Art

[0002] The traditional chicken farming model uses a large amount of processed feed, which often contains antibiotics and hormones to prevent disease and promote growth. Once the chickens are sick, they are treated with a large amount of drugs. A large amount of manpower is also invested in epidemic prevention and cleaning of the chicken coop. Even so, the environment around the chicken farm still does not meet the standards. The stench of chicken manure, the epidemic of dead chickens, and the waste residue and wastewater from cleaning the chicken farm have caused serious pollution to the natural environment. At the same time, the quality of the chicken is poor, which is manifested in the substandard drug residues, lack of natural flavor, and quality that does not meet the green standards.

[0003] Raising chickens with figs, breathing the air with fruit fragrance, and enjoying the leisurely summer time under the tree; some peck at the fallen figs on the ground, tasting this God-given delicacy; some stretch their necks to look for insects on the tree, and once found, they immediately peck at them, becoming the doctor of the fruit tree. Figs are rich in vitamins and minerals, nutritious and balanced; they can also effectively improve the intestinal health of chickens and make chickens less sick; increasing the content of flavor amino acids, improving the flavor and quality of chickens is both environmentally friendly and cost-saving, and is a modern ecological agricultural model. The chicken is of high quality, free of antibiotics and chemical drug residues, and meets green standards. When people eat, they pay more attention to the nutrition and health functions of food. Now the daily food is too high in fat, causing people to have a loss of appetite, indigestion, etc., which causes great trouble to people's lives. When choosing a diet, people not only consider the taste of food, but also pursue the nutritional value and health functions of food. For this reason, a fig old sauce chicken and its preparation method are divided into two types, one is a braised chicken preparation method, and the other is a white-cut chicken preparation method. Summary of the invention

[0004] The purpose of the present invention is to provide a fig sauce chicken and a preparation method thereof, so as to solve the problems raised in the above background technology.

[0005] The technical scheme of the invention is: a fig old sauce chicken and a preparation method thereof, comprising: 1g of tsaoko, 500ml of sugar color, 5kg of chicken, 40g of lemon juice, 1g of tsaoko, 1g of cinnamon, 1g of ginger, 1g of fennel, 1g of star anise, 1g of bay leaf, 100g of high-proof liquor, 4g of green onion, 4g of ginger slices, 1g of red gardenia, 100g of rock sugar, 100g of chicken oil, 100g of soybean paste, 50g of cooking oil, 50g of salt, 2500ml of broth, 2g of pepper, 5g of dried chili, 2g of pepper powder and 2g of lemongrass.

[0006] Preferably, heat a pan with a little oil, add 100g of rock sugar and simmer over low heat until the bubbles become larger, add lemon juice, 300ml of boiling water and 1g of red gardenia, stir-fry for 10 seconds and set aside.

[0007] Preferably, the fig stewed chicken and its preparation method is a stewed chicken preparation method, and the fig stewed chicken preparation method comprises the following steps:

[0008] Step 1: Kill the chicken and clean it;

[0009] Step 1: Bring 2500ml of water to a boil, add 100g of strong liquor, put the chicken into the water, scald the chicken until the skin is firm according to the principle of thermal expansion and contraction, then remove and set aside;

[0010] Step 2: Stir-fry 100g chicken oil until the oil comes out, add 5g dried chili, 2g Sichuan pepper, 1g grass fruit, 1g cinnamon, 1g galangal, 1g fennel, 1g star anise, 1g bay leaf, 2g green onion, 2g ginger slices, and 2g lemongrass, stir-fry until the aroma comes out, then add 100g soybean paste and simmer over low heat until the sauce and oil separate.

[0011] Step 3: Add caramel color, chicken, sautéed spices and oil to the broth, add 50g salt and 2g pepper, cover and simmer over low heat;

[0012] Step 4: Braise on low heat for 40 minutes, then turn off the heat and soak for 2 hours to get the fig sauce braised chicken.

[0013] Preferably, in the fig sauce chicken and preparation method thereof, or the braised chicken preparation method, the spices are soaked in warm water and washed.

[0014] Preferably, in the fig sauce chicken and preparation method thereof, or the braised chicken preparation method, the broth is prepared by boiling large bones, pork belly, chicken rack, ginger slices and green onions.

[0015] Preferably, the fig sauce chicken and its preparation method and the white-cut chicken preparation method, the fig sauce chicken preparation method and the white-cut chicken preparation method include the following steps:

[0016] Step 1: Kill the chicken and clean it;

[0017] Step 2: Bring 2500ml of water to a boil, add 100g of strong liquor, 2g of green onion, 2g of ginger, and 2.5kg of chicken, and simmer over low heat for 2 hours;

[0018] Step 3: Take out the chicken, rinse it with water, cut it into pieces and adjust the sauce to make the white-cut chicken with fig sauce;

[0019] Preferably, the chickens are fed with figs and fig leaves.

[0020] The present invention provides a fig sauce chicken and a preparation method thereof through improvement, which has the following improvements and advantages compared with the prior art:

[0021] First, the fig chicken in old sauce and the preparation method thereof obtained by the present invention add Chinese herbal medicines during the preparation process of the brine. While adjusting the taste, it also has the efficacy of Chinese herbal medicines, achieves the effect of nutrition and health care, does not contain any preservatives and harmful additives, is non-toxic, safe and healthy; caters to the living habits and taste requirements of modern people, and meets the health and fast-paced life of modern people.

[0022] Secondly, the fig sauce chicken and the preparation method thereof obtained by the present invention are white-cut chicken. Figs are rich in vitamins and minerals, which increase the content of flavor amino acids, improve the flavor and quality of the chicken, and make the chicken balanced, tender, delicious, juicy and nutritious. The original juice and fruity aroma of the chicken are preserved, achieving green ecological food, and have good nutritional value and health care effects. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] The present invention will be further explained below in conjunction with the accompanying drawings and embodiments:

[0024] Figure 1 It is a schematic diagram of the production process of the present invention; DETAILED DESCRIPTION

[0025] The present invention is described in detail below, and the technical solutions in the embodiments of the present invention are clearly and completely described. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0026] The present invention provides a fig sauce chicken and a preparation method thereof through improvement. The technical scheme of the present invention is:

[0027] A fig sauce chicken and a preparation method thereof include: 1g of tsaoko, 500ml of sugar color, 5kg of chicken, 40g of lemon juice, 1g of tsaoko, 1g of cinnamon, 1g of galangal, 1g of fennel, 1g of star anise, 1g of bay leaf, 100g of strong liquor, 4g of green onion, 4g of ginger slices, 1g of red gardenia, 100g of rock sugar, 100g of chicken fat, 100g of soybean paste, 50g of oyster sauce, 50g of salt, 2500ml of broth, 2g of Chinese prickly ash, 5g of dried chili, 2g of pepper powder and 2g of lemongrass.

[0028] Furthermore, heat a little oil in the pan, add 100g of rock sugar and simmer over low heat until the bubbles become larger, add lemon juice, 300ml of boiling water and 1g of red gardenia, stir-fry for 10 seconds and set aside to enhance the color and make the braised food more appetizing.

[0029] Furthermore, the method for preparing the chicken in fig sauce comprises the following steps:

[0030] Step 1: Kill the chicken and clean it;

[0031] Step 1: Bring 2500ml of water to a boil, add 100g of strong liquor, put the chicken into the water, and scald the chicken until the skin is firm according to the principle of thermal expansion and contraction, then remove and set aside;

[0032] Step 2: Stir-fry 100g chicken oil until the oil comes out, add 5g dried chili, 2g Sichuan pepper, 1g grass fruit, 1g cinnamon, 1g galangal, 1g fennel, 1g star anise, 1g bay leaf, 2g green onion, 2g ginger slices, and 2g lemongrass, stir-fry until the aroma comes out, then add 100g soybean paste and simmer over low heat until the sauce and oil separate.

[0033] Step 3: Add caramel color, chicken, sautéed spices and oil to the broth, add 50g salt and 2g pepper, cover and simmer over low heat;

[0034] Step 4: Braising on low heat for 40 minutes, then turn off the heat and soak for 2 hours to make the chicken stewed with fig sauce;

[0035] Furthermore, soak and clean the spices in warm water to remove dust from the spices.

[0036] Furthermore, the broth is made from large bones, pork belly, chicken racks, ginger slices, and green onions to increase nutrition and improve immunity.

[0037] Furthermore, the fig sauce chicken and its preparation method and the white-cut chicken preparation method are characterized in that the fig sauce chicken preparation method and the white-cut chicken preparation method include the following steps:

[0038] Step 1: Kill the chicken and clean it;

[0039] Step 2: Bring 2500ml of water to a boil, add 100g of strong liquor, 2g of green onion, 2g of ginger, and 2.5kg of chicken, and simmer over low heat for 2 hours;

[0040] Step 3: Take out the chicken, rinse it with water, cut it into pieces and adjust the sauce to make the white-cut chicken with fig sauce;

[0041] Furthermore, the chicken is fed with figs and fig leaves, and the figs are rich in vitamins and minerals, which are nutritious and balanced and improve the flavor and quality of the chicken.

[0042] Working principle: The chicks are raised using an efficient, eco-friendly, green chicken farming method, using figs to raise chickens that meet green standards. A fig sauce chicken and its preparation method are divided into two preparation methods. The first method is to stew the chicken. Boil the sugar color, fry 100g of chicken oil to extract the oil, add 5g of dried chili, 2g of Sichuan pepper, 1g of grass fruit, 1g of cinnamon, 1g of ginger, 1g of fennel, 1g of star anise, 1g of bay leaf, 2g of green onion, and 2g of ginger slices, stir-fry until fragrant, add 1g of soybean paste 00g spices are stir-fried until fragrant, put sugar color, chicken, sautéed spices and oil into the broth, add 50g salt, 2g pepper, cover and simmer on low heat, simmer on low heat for 40 minutes, then turn off the heat and soak for 2 hours to get the fig chicken. For the second poached chicken, boil 2500ml water, add 100g high-proof liquor, 2g scallion, 2g ginger and 2.5kg chicken, simmer on low heat for 2 hours; take out the chicken, rinse it, cut it into pieces and adjust the sauce to get the fig chicken poached chicken.

[0043] The above description enables those skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but will conform to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. The fig sauce chicken and its preparation method or the braised chicken preparation method according to claim 1, characterized in that: 1g grass fruit, 500ml sugar color, 2.5kg chicken, 40g lemon juice, 1g grass fruit, 1g cinnamon, 1g galangal, 1g fennel, 1g star anise, 1g bay leaf, 100g strong liquor, 2g green onion, 2g ginger slices, 1g red gardenia, 100g rock sugar, 100g chicken oil, 100g soybean paste, 50g oyster sauce, 50g salt, 2500ml broth, 2g pepper, 5g dried chili, 2g pepper powder, 2g lemongrass.

2. The fig sauce chicken and its preparation method or the braised chicken preparation method according to claim 2, characterized in that: Add a little oil to the pan and heat it, add 100g of rock sugar and simmer over low heat until the bubbles become bigger, add 40g of lemon juice, 300ml of boiling water and 1g of red gardenia, stir-fry for 10 seconds and set aside.

3. The fig sauce chicken and its preparation method or the braised chicken preparation method according to claim 2, characterized in that: The method for preparing the fig sauce chicken comprises the following steps: Step 1: Kill the chicken and clean it; Step 1: Bring 2500ml of water to a boil, add 100g of strong liquor, put the chicken into the water, scald the chicken until the skin is firm according to the principle of thermal expansion and contraction, then remove and set aside; Step 2: Stir-fry 100g chicken oil until the oil comes out, add 5g dried chili, 2g Sichuan pepper, 1g grass fruit, 1g cinnamon, 1g galangal, 1g fennel, 1g star anise, 1g bay leaf, 2g green onion, 2g ginger slices, and 2g lemongrass, stir-fry until the aroma comes out, then add 100g soybean paste and simmer over low heat until the sauce and oil separate. Step 3: Add caramel color, chicken, sautéed spices and oil to the broth, add 50g salt and 2g pepper, cover and simmer over low heat; Step 4: Braise on low heat for 1 hour, then turn off the heat and soak for 2 hours to make the fig sauce chicken.

4. The fig sauce chicken and its preparation method or the braised chicken preparation method according to claim 2, characterized in that: Soak the spices in warm water and wash them.

5. The fig sauce chicken and the preparation method thereof according to claim 2, characterized in that: The broth is made from large bones, pork belly, chicken racks, ginger slices and green onions.

6. The fig sauce chicken and its preparation method according to claim 1, wherein the preparation method of the double-boiled chicken is characterized by: The method for preparing the fig sauce chicken comprises the following steps: Step 1: Kill the chicken and clean it; Step 2: Bring 2500ml of water to a boil, add 100g of strong liquor, 2g of green onion, 2g of ginger, and 2.5kg of chicken, and simmer over low heat for 40 minutes; Step 3. Take out the chicken, rinse it with water, cut it into pieces and pour the sauce over it to get the fig sauce chicken.

7. The fig sauce chicken and the preparation method thereof according to claim 2, characterized in that: The chickens were fed with fig fruits and fig leaves.

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