Preparation process of plateau Tibetan chicken

Abstract

The invention provides a preparation technology of a plateau Tibetan chicken, and relates to the technical field of food material preparation. The preparation process of the plateau Tibetan chicken comprises the following steps: selecting and treating raw materials, namely selecting the plateau Tibetan chicken meeting specific standards, slaughtering, unhairing, removing internal organs, cleaning and pickling; proportioning spices: preparing saffron crocus, amomum tsao-ko, clove and cinnamon according to a specific proportion to prepare a spice bag; the cooking method comprises the following steps: putting the pickled Tibetan chicken, the spice bag and the basic seasoning into a pot in a slow stewing manner with small fire, and stewing until the chicken is thoroughly cooked; processing a finished product, after stewing is completed, fishing out the Tibetan chicken, placing the Tibetan chicken in a plate, cooling, dicing, and loading the Tibetan chicken in the plate. The steps of raw material selection, pickling, cooking, quality control and the like are stipulated in detail, so that the quality stability and consistency of the product are ensured, the unique fragrance and taste are enhanced through a scientific cooking method and spice proportioning, and the pursuit of consumers for traditional delicious food is met.

Description

Technical Field

[0001] The invention relates to the technical field of food preparation, and in particular to a preparation process of plateau Tibetan fragrant chicken. Background Art

[0002] Tibetan chickens, belonging to the order Galliformes and family Phasianidae, are native to the plateau at altitudes of over 3,200 to 4,000 meters. As a leading poultry breed in high-altitude areas, Tibetan chickens are more nutritious and higher quality than ordinary chickens. They are high in protein, low in fat, and high in energy, making them a delicacy suitable for all ages. Tibetan chickens are renowned for their foraging prowess and tender, flavorful meat. Due to their habitat on the plateau, where they are exposed to high temperatures, low pressure, and a lack of oxygen, coupled with their semi-wild nature, their meat is exceptionally tender and firm.

[0003] Tibetan fragrant chicken is a traditional Tibetan delicacy, beloved for its unique flavor and nutritional value. It typically utilizes a unique Tibetan fragrant chicken breed native to the plateau, combined with the region's abundant spice resources, and prepared using traditional cooking methods. Traditionally, the preparation of Tibetan fragrant chicken relied on the chef's experience and intuition, lacking standardized preparation processes. This resulted in inconsistent quality between batches, making it difficult to meet the demanding quality stability requirements of the modern food industry.

[0004] Furthermore, traditional cooking methods often involve direct grilling or simple boiling. While these methods can retain a certain degree of the original flavor, they are limited in the depth and breadth of the flavor. With people's pursuit of healthy eating and food diversity, higher requirements have been placed on the cooking process of Tibetan fragrant chicken, including how to better preserve and enhance its flavor, and how to achieve large-scale production without losing its traditional characteristics. Therefore, those skilled in the art have provided a preparation process for plateau Tibetan fragrant chicken to address the problems raised in the above background technology. Summary of the Invention

[0005] (1) Technical problems solved

[0006] In response to the deficiencies in the prior art, the present invention provides a preparation process for plateau Tibetan fragrant chicken, which solves the problem that the traditional process relies on the chef's experience, the operating techniques are prone to deviations leading to unstable quality and the inability to fully extract and blend all spices.

[0007] (2) Technical solution

[0008] To achieve the above objectives, the present invention is implemented through the following technical solutions: A preparation process of plateau Tibetan chicken, comprising:

[0009] Raw material selection and processing: select highland Tibetan chickens that meet specific standards, carry out preliminary processing such as slaughtering, defecation, evisceration and cleaning, and then marinate;

[0010] Spice mix: saffron, cardamom, cloves and cinnamon are prepared in specific proportions to make spice bags;

[0011] Cooking method: Use slow cooking over low heat, put the marinated Tibetan chicken, spice bag, and basic seasonings into the pot, and stew until the chicken is cooked through.

[0012] Finished product processing: After stewing, take out the Tibetan chicken, place it on a plate, and pour the filtered soup on the chicken to increase the flavor.

[0013] Preferably, the raw material selection and processing includes the following steps:

[0014] S1. Raw material selection: Select Tibetan chickens weighing between 1.5 and 2 kg. Ensure that the chickens are healthy, disease-free, and uninjured, and come from unpolluted highland pastures.

[0015] S2. Slaughter and cut the cleaned chicken into pieces of appropriate size, rinse with clean water and set aside;

[0016] S3. Marinate: Prepare appropriate amounts of salt, white wine, and cooking oil. Evenly apply the cooking oil, white wine, and salt to the chicken, then add a small amount of lemon juice, ensuring that every part is fully exposed to the marinade. Place the marinated chicken in a cool place or refrigerator and marinate for 15 to 20 minutes to allow the seasoning to fully penetrate.

[0017] S4. Before cooking, rinse the marinated chicken with running water to remove excess marinade on the surface and set aside.

[0018] Preferably, the spice ratio includes: 1 gram of saffron, 2 tsaoko, 5 cloves, 1 small piece of cinnamon, 2 grams of astragalus and 1 codonopsis, comprising the following steps:

[0019] S1. Cleaning: Gently rinse all spices with clean water to remove dust and impurities on the surface. After cleaning, place the spices in a well-ventilated place to dry naturally.

[0020] S2. Soak and pack. Place the dried spices in a container, pour an appropriate amount of white wine into it and soak for 5 minutes. Then wrap the soaked spices with gauze to form a spice bag.

[0021] Preferably, the cooking method comprises the following steps:

[0022] S1. Prepare the food: Place the marinated chicken in a casserole. Add enough water to cover the chicken. Add the spice bag and bring to a boil over high heat. Skim off any excess foam and simmer over low heat for 1 to 2 hours.

[0023] S2. Seasoning and ingredients: 20-30g salt, 40-60g chicken essence, 3-5g pepper and 1 spoon of light soy sauce, then add a little scallion, red dates and wolfberry.

[0024] Preferably, the finished product processing comprises the following steps:

[0025] S1. Take out the stewed chicken and place it on a plate. Use a spoon to scoop out the cooked chicken from the pot. Filter the stewed soup through a fine sieve or strainer to remove spice residue and impurities. Ensure that the soup is clear. Then pour the filtered soup evenly over the chicken.

[0026] (3) Beneficial effects

[0027] The present invention provides a preparation process for plateau Tibetan chicken, which has the following beneficial effects:

[0028] 1. In the present invention, by specifying the steps of raw material selection, pickling, cooking and quality control in detail, the quality stability and consistency of the product are ensured. At the same time, through scientific cooking methods and spice ratios, its unique aroma and taste are enhanced, satisfying consumers' pursuit of traditional food.

[0029] 2. In the present invention, by focusing on the freshness and health of the raw materials and avoiding the use of excessive additives, the nutritional components of the chicken are retained, so that the overall nutritional components and taste are well preserved, and the flavor is more layered. DETAILED DESCRIPTION

[0030] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described 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 making creative efforts are within the scope of protection of the present invention.

[0031] Example 1:

[0032] The embodiment of the present invention provides a preparation process of plateau Tibetan chicken, comprising:

[0033] Raw material selection and processing: select highland Tibetan chickens that meet specific standards, carry out preliminary processing such as slaughtering, defecation, evisceration and cleaning, and then marinate;

[0034] Spice mix: saffron, cardamom, cloves and cinnamon are prepared in specific proportions to make spice bags;

[0035] Cooking method: Use slow cooking over low heat, put the marinated Tibetan chicken, spice bag, and basic seasonings into the pot, and stew until the chicken is cooked through.

[0036] Finished product processing: After stewing, take out the Tibetan chicken, place it on a plate, and pour the filtered soup on the chicken to increase the flavor.

[0037] Raw material selection and processing includes the following steps:

[0038] S1. Raw material selection: Select Tibetan chickens weighing between 1.5 and 2 kg. Ensure that the chickens are healthy, disease-free, and uninjured, and come from unpolluted highland pastures.

[0039] S2. Slaughter and cut the cleaned chicken into pieces of appropriate size, rinse with clean water and set aside;

[0040] S3. Marinate: Prepare appropriate amounts of salt, white wine, and cooking oil. Evenly apply the cooking oil, white wine, and salt to the chicken, then add a small amount of lemon juice, ensuring that every part is fully exposed to the marinade. Place the marinated chicken in a cool place or refrigerator and marinate for 15 to 20 minutes to allow the seasoning to fully penetrate.

[0041] S4. Before cooking, rinse the marinated chicken with running water to remove excess marinade on the surface and set aside.

[0042] The spice mixture includes: 1 gram of saffron, 2 tsaoko, 5 cloves, 1 small piece of cinnamon, 2 grams of astragalus and 1 codonopsis, including the following steps:

[0043] S1. Cleaning: Gently rinse all spices with clean water to remove dust and impurities on the surface. After cleaning, place the spices in a well-ventilated place to dry naturally.

[0044] S2. Soak and pack. Place the dried spices in a container, pour an appropriate amount of white wine into it and soak for 5 minutes. Then wrap the soaked spices with gauze to form a spice bag.

[0045] The cooking method includes the following steps:

[0046] S1. Prepare the food: Place the marinated chicken in a casserole. Add enough water to cover the chicken. Add the spice bag and bring to a boil over high heat. Skim off any excess foam and simmer over low heat for 1 to 2 hours.

[0047] S2. Seasoning and ingredients: 20-30g salt, 40-60g chicken essence, 3-5g pepper and 1 spoon of light soy sauce, then add a little scallion, red dates and wolfberry.

[0048] Finished product processing includes the following steps:

[0049] S1. Take out the stewed chicken and place it on a plate. Use a spoon to scoop out the cooked chicken from the pot. Filter the stewed soup through a fine sieve or strainer to remove spice residue and impurities. Ensure that the soup is clear. Then pour the filtered soup evenly over the chicken.

[0050] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A preparation process of plateau Tibetan chicken, characterized by: include: Raw material selection and processing: select highland Tibetan chickens that meet specific standards, carry out preliminary processing such as slaughtering, defecation, evisceration and cleaning, and then marinate; Spice mix: saffron, cardamom, cloves and cinnamon are prepared in specific proportions to make spice bags; Cooking method: Use slow cooking over low heat, put the marinated Tibetan chicken, spice bag, and basic seasonings into the pot, and stew until the chicken is cooked through. Finished product processing: After stewing is completed, take out the Tibetan chicken, cut into pieces and serve on a plate.

2. The preparation process of the plateau Tibetan chicken according to claim 1, characterized in that: The raw material selection and processing comprises the following steps: S1. Raw material selection: Select Tibetan chickens weighing between 1.5 and 2 kg. Ensure that the chickens are healthy, disease-free, and uninjured, and come from unpolluted highland pastures. S2. Slaughter and cut the cleaned chicken into pieces of appropriate size, rinse with clean water and set aside; S3. Marinate: Prepare appropriate amounts of salt, white wine, and cooking oil. Evenly apply the cooking oil, white wine, and salt to the chicken, then add a small amount of lemon juice, ensuring that every part is fully exposed to the marinade. Place the marinated chicken in a cool place or refrigerator and marinate for 15 to 20 minutes to allow the seasoning to fully penetrate. S4. Before cooking, rinse the marinated chicken with running water to remove excess marinade on the surface and set aside.

3. The preparation process of the plateau Tibetan chicken according to claim 1, characterized in that: The spice mixture comprises: 1 gram of saffron, 2 tsaoko, 5 cloves, 1 small piece of cinnamon, 2 grams of astragalus and 1 codonopsis, and comprises the following steps: S1. Cleaning: Gently rinse all spices with clean water to remove dust and impurities on the surface. After cleaning, place the spices in a well-ventilated place to dry naturally. S2. Soak and pack. Place the dried spices in a container, pour an appropriate amount of white wine into it and soak for 5 minutes. Then wrap the soaked spices with gauze to form a spice bag.

4. The preparation process of the plateau Tibetan chicken according to claim 1, characterized in that: The cooking method comprises the following steps: S1. Prepare the food: Place the marinated chicken in a casserole. Add enough water to cover the chicken. Add the spice bag and bring to a boil over high heat. Skim off any excess foam and simmer over low heat for 1 to 2 hours. S2. Seasoning and ingredients: 20-30g salt, 40-60g chicken essence, 3-5g pepper and 1 spoon of light soy sauce, then add a little scallion, red dates and wolfberry.

5. The preparation process of the plateau Tibetan chicken according to claim 1, characterized in that: The finished product processing comprises the following steps: S1. Take out the stewed chicken and place it on a plate. Use a spoon to remove the cooked chicken from the pot.