Production method of wine-soaked chicken

A production method and technology of old wine, applied in food preparation, application, food science and other directions, can solve the problems of rarity, nutritional deterioration of chicken, monotonous and one-sided process, and achieve the effect of golden color, fragrant wine, and crispy meat.

Inactive Publication Date: 2005-01-19
陈时灶
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional cooked chicken is processed by frying or boiling. The process is often too monotonous and one-sided. The condiments and coloring in the production process are not satisfactory. Direct frying and roasting of chicken at high temperature will not only cause Chicken nutrition deteriorates, and chemical elements such as nitrate will be produced, which is not conducive to human health
In addition, traditional roasted and fried chicken are said to have the function of medicinal food, but products with real nourishing and health functions are relatively rare

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] (1) Slaughter and wash the chicken;

[0015] (2) Preparation liquid formula: Shaoxing old wine 2kg, aniseed 0.25kg, pepper 0.15kg, white pepper 0.15kg, hay 0.15kg, woody fragrance 0.25kg, astragalus 0.15kg, fennel 0.15kg, fragrant ginger root 0.15kg, cinnamon bark 0.15kg, Angelica dahurica 0.15kg, Amomum 0.2kg, Cardamom 0.15kg, Caoguo 0.2kg, Nutmeg 0.15kg, Kaempfera 0.15kg, Fragrant leaves 0.15kg, Clove 0.15kg, Galangal 0.3kg, add water 50kg; Soak 50kg of clean chicken in the liquid for 4 hours.

[0016] (3) Cooking liquid formula: old wine 1kg, sugar 0.15kg, ginger 0.4kg, mushroom 0.2kg, Codonopsis 0.1kg, anise 0.15kg, cinnamon 0.1kg, angelica 0.1kg, woody fragrance 0.2kg, amomum 0.15kg, Poria cocos 0.1kg, cloves 0.1kg, add water 25kg, boil for 10 minutes, put in 20 soaked clean chickens and cook for 30-40 minutes until the chicken is cooked, turn off the heat and soak for 3 hours, let the flavor enter the chicken, then filter Take out the whole chicken and dry it in...

Embodiment 2

[0019] (1) Slaughter and wash the chicken;

[0020] (2) Preparation liquid formula: Shaoxing old wine 3kg, aniseed 0.35kg, pepper 0.2kg, white pepper 0.25kg, hay 0.2kg, woody fragrance 0.4kg, astragalus 0.2kg, cumin 0.2kg, ginger root 0.25kg, cinnamon 0.2kg, Angelica dahurica 0.25kg, Amomum 0.25kg, Cardamom 0.23kg, Caoguo 0.25kg, Nutmeg 0.25kg, Kaempfera 0.2kg, Fragrant leaves 0.2kg, Clove 0.2kg, Galangal 0.4kg, add water 50kg; Soak 50kg of clean chicken in the liquid for 4 hours.

[0021] (3) Cooking liquid formula: old wine 2kg, sugar 0.2kg, ginger 0.5kg, mushroom 0.3kg, Codonopsis 0.1kg, anise 0.25kg, cinnamon 0.15kg, angelica 0.2kg, woody fragrance 0.25kg, amomum 0.2kg, Poria cocos 0.15kg, cloves 0.1kg, add water 25kg, boil for 10 minutes, put in 20 soaked clean chickens and cook for 30-40 minutes until the chicken is cooked, turn off the heat and soak for 3 hours, let the flavor enter the chicken, then filter Take out the whole chicken and dry it in an oven at a low tem...

Embodiment 3

[0024] (1) Slaughter and wash the chicken;

[0025] (2) Preparation liquid formula: Shaoxing old wine 4kg, aniseed 0.5kg, pepper 0.3kg, white pepper 0.3kg, hay 0.3kg, woody fragrance 0.5kg, astragalus 0.3kg, cumin 0.3kg, ginger root 0.3kg, cinnamon bark 0.3kg, Angelica dahurica 0.3kg, Amomum 0.3kg, Cardamom 0.3kg, Tsaoko 0.3kg, Nutmeg 0.3kg, Kaempfera 0.3kg, Fragrant leaves 0.3kg, Clove 0.3kg, Galangal 0.5kg, add water 60kg; Soak 60kg of clean chicken in the liquid for 4 hours.

[0026] (3) Cooking liquid formula: old wine 2kg, white sugar 0.3kg, ginger 0.6kg, mushroom 0.4kg, Codonopsis 0.2kg, anise 0.3kg, cinnamon 0.2kg, angelica 0.3kg, woody fragrance 0.3kg, amomum 0.25kg, Poria cocos 0.2kg, cloves 0.2kg, add water 30kg, boil for 10 minutes, put in 20 soaked clean chickens and cook for 30-40 minutes until the chicken is cooked, turn off the heat and soak for 3 hours, let the taste enter the chicken, then filter Take out the whole chicken and dry it in an oven at a low temp...

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PUM

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Abstract

The invention discloses a production method of wine-soaked chicken which comprises, steeping the chicken in modulated liquid including wine and seasoning agents, boiling the chicken in boiling liquid including wine and seasoning agents, steeping for a period of time, baking at low temperature, and final frying.

Description

technical field [0001] The invention belongs to a preparation method of cooked chicken. Background technique [0002] Traditional cooked chicken is processed by frying or boiling. The process is often too monotonous and one-sided. The condiments and colorings in the production process are not satisfactory. Direct frying and roasting of chicken at high temperature will not only cause Chicken nutrition deteriorates, and chemical elements such as nitrate will be produced, which is not conducive to human health. In addition, traditional roasted and fried chicken are said to have the function of medicinal food, but products with real nourishing and health functions are relatively rare. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for making old wine chicken, seasoning the chicken, under the premise of ensuring the deliciousness of the chicken, wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L13/50
Inventor 陈时灶
Owner 陈时灶
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