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Preparation method of boiled chicken

A technology for hand-caught and broiler chickens, which is applied in the field of preparation of hand-caught chickens, can solve the problems of easy carcinogenicity, long time consumption, destruction of nutrients in chickens, etc., and achieves the effects of delicious taste and high nutritional value.

Inactive Publication Date: 2005-11-30
陈新生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the prior art, the processing of chicken is roughly divided into stewing, frying, smoking, and frying. Frying generally has stricter requirements on the heat, and it must be controlled according to various factors such as the variety, tenderness, quantity, and weather of the chicken. The heat of frying is not suitable for industrialized production. Smoking and frying are more suitable for industrialized mass production. However, due to the limitation of the production method itself, the nutrition of chicken itself is greatly destroyed, and some substances that are not conducive to human health Bring it into the chicken, long-term consumption is not good for health
Stewing is a relatively scientific processing method, but on the one hand, the stewing method is often time-consuming and complicated, which seriously destroys the nutrients in the chicken; on the other hand, in the prior art, it is often When stewing chicken, a large number of seasonings with many varieties are used to cover up its unique fishy smell, but at the same time, it also affects the delicious taste of the chicken itself. , contains substances that are harmful to the human body, and long-term consumption is likely to cause cancer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] a. Take a broiler chicken weighing 0.75kg and rinse it with cold water at 5°C;

[0032] b. Put the chicken in boiling water for 2 minutes and remove;

[0033] c. Rinse with cold water at 5°C and lather;

[0034] d. Add seasoning and 1000ml of water, cook in a pressure cooker for 8 minutes;

[0035] e. Take out the chicken, condense the soup after cooking the chicken in the pressure cooker to 300ml, and make the sauce, put the chicken in the sauce and soak for 10 minutes;

[0036] f. Take it out and let it cool.

[0037] The seasoning is the following substances in parts by weight: 0.1g of chicken essence, 0.1g of monosodium glutamate, 5g of salt, 0.3g of spring onion, and 0.3g of ginger.

Embodiment 2

[0039] a: Take a broiler chicken weighing 1kg and wash it with cold water at 5°C;

[0040] b. Cook the chicken in boiling water for 2 minutes and remove;

[0041] c. Rinse with cold water at 5°C and lather;

[0042] d. Add seasoning and 1500ml of water, cook in a pressure cooker for 10 minutes;

[0043] e. Take out the chicken, condense the soup after cooking the chicken in the pressure cooker to 300ml, and make the sauce, put the chicken in the sauce and soak for 10 minutes;

[0044] f. Take it out and let it cool, sterilize it according to the existing technology, and vacuum pack it.

[0045] The seasoning is the following substances in parts by weight: 0.2g of chicken essence, 0.2g of monosodium glutamate, 20g of salt, 0.5g of onion, and 0.5g of ginger.

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Abstract

Disclosed is a chicken dish eaten with hands which is prepared through the following steps, rinsing a whole young chicken with 0-12 deg. C cold water, boiling the chicken in boiling water 1-3 minutes then taking out, rinsing with 0-12 deg. C cold water, removing foam, boiling 3-10 minutes with a pressure cooker, steeping 8-20 minutes with sauce, taking out and airing.

Description

technical field [0001] The invention relates to a preparation method of hand-caught chicken, which belongs to the field of food. Background technique [0002] In the prior art, the processing of chicken is roughly divided into stewing, frying, smoking, and frying. Frying generally has stricter requirements on the heat, and it must be controlled according to various factors such as the variety, tenderness, quantity, and weather of the chicken. The heat of frying is not suitable for industrialized production. Smoking and frying are more suitable for industrialized mass production. However, due to the limitation of the production method itself, the nutrition of chicken itself is greatly destroyed, and some substances that are not conducive to human health Bringing it into chicken, long-term consumption is not conducive to health. Stewing is a relatively scientific processing method, but on the one hand, the stewing method is often time-consuming and complicated, which seriousl...

Claims

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Application Information

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IPC IPC(8): A23L13/50
Inventor 陈新生
Owner 陈新生
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