Spiced salty chicken heated with vapor in airtight vessel, and preparation method

A spiced salt and clove technology, which is applied in food preparation, medical raw materials derived from angiosperms, food science, etc., can solve problems such as difficult to master the production process, and achieve nutritional value retention, excellent taste, and mellow chicken fragrance Effect

Inactive Publication Date: 2007-05-09
刘治胜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These traditional production methods have no fixed formula and preparation process, and it is difficult for ordinary people to master the production process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0023] Select 1 high-quality Ma chicken (the weight is 2 catties and 4 liang is the best), first remove the oil from each chicken, clean the viscera, and then sterilize with 84 active oxygen (note that the active oxygen disinfection must be calculated according to the weight of water and meat, each jin of meat for one minute) and then wash and set aside.

[0024] Pickling: After the chicken is weighed, put it into the marinating tank, and calculate according to the ratio of 10 catties of clean meat to 5 catties of water. It is best to marinate each chicken with water, and then according to the ratio (add water to 8 grams of marinated chicken ingredients for each catty of meat) , 35 grams of refined salt), marinate the chicken for 3 to 5 hours in summer (20-35°C), 8 to 10 hours in winter (below 5°C), and 5 to 8 hours in spring and autumn (5-8°C).

[0025] Shape: Take the chicken out of the marinating tank, first insert the chicken feet into the chicken brain from bottom to top,...

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PUM

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Abstract

A spiced, salted and stewed chicken is prepared from raw chicken, edible salt, flavouring (cloves, anis, fennel, gourmet powder, Chinese prickly ash, glucose, scallion, garlic cloves, etc), and 12 Chinese-medicinal materials (cinnamon bark, liquorice root, tangerine peel, etc) through washing raw chicken, removing fat, disinfecting with active oxygen, salting, fixating shape and stewing.

Description

【Technical field】 [0001] The invention relates to the field of a food preparation method, in particular to a five-spice salt curd chicken and a preparation method thereof. 【Background technique】 [0002] The earliest salt-curd chicken was accidentally invented by salt workers in the Dongjiang seaside salt field more than 300 years ago for the convenience of food storage. At that time, the chickens were slaughtered and cleaned, and stored directly with raw salt, so that they could be used whenever they wanted. These traditional production methods have no fixed formula and preparation process, and it is difficult for ordinary people to master the production process. With the acceleration of people's work rhythm and the improvement of living standards, healthy eating has been valued and advocated by people, and people begin to pay attention to the nutritional value and reasonable collocation of food. 【Content of invention】 [0003] The object of the present invention is to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A61K36/18A23L1/237A23L13/50A23L27/40
Inventor 刘治胜
Owner 刘治胜
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