Preparation method of ginseng polished glutinous rice chicken

Abstract

The invention discloses a preparation method of a ginseng polished glutinous rice chicken. The preparation method comprises the following steps: steaming glutinous rice, roasting chicken legs, refining chicken oil, soaking ginseng, cutting chicken nuggets and putting the chicken nuggets into a bowl. The ginseng polished glutinous rice chicken prepared by the invention has the characteristics of rich fragrance, excellent taste, unique flavor and health preserving function.

Description

Technical Field

[0001] The invention relates to a preparation method of ginseng glutinous rice chicken. Background Art

[0002] Glutinous rice chicken is a local specialty dim sum in Guangdong, China, and belongs to the Cantonese cuisine. The preparation method is to put chicken, barbecued pork, spare ribs, salted egg yolk, mushrooms and other fillings into glutinous rice, then wrap it in lotus leaves and steam it in a steamer. The glutinous rice chicken is full of the fragrance of lotus leaves when you put it in your mouth, and it sticks to your teeth and has the meaty aroma of chicken when you chew it. Chinese food culture has a long history, and there are many food factions. The glutinous rice chicken alone is divided into two completely different preparation methods: Guangzhou cuisine and Wuhan cuisine. The "glutinous rice chicken" in Wuhan refers specifically to the Wuhan snack "glutinous rice chicken", which is made of glutinous rice mixed with cooking wine, soy sauce and fragrant meat and fried. It is a traditional Wuhan snack that makes diners linger. With the continuous improvement of people's daily living standards, various types of glutinous rice chicken have gradually appeared in people's lives. Summary of the invention

[0003] The invention aims to provide a method for preparing ginseng glutinous rice chicken with strong fragrance, excellent taste, unique flavor and health-preserving function.

[0004] The technical solution adopted by the present invention to solve the technical problem is: a preparation method of ginseng glutinous rice chicken, characterized by comprising the following steps:

[0005] Step (1) steaming glutinous rice: soak glutinous rice and coix seeds one day in advance, and then steam the coix seeds separately for standby use; drain the soaked glutinous rice and blanch it in boiling water for 20-30 seconds; pour the blanched glutinous rice into a container, add seasoning, jujube, wolfberry, chicken soup, chicken oil, diced chicken, and steamed coix seeds in sequence, stir evenly, put it into a steaming plate and smooth it to a height of about half the height of the steaming plate, then open the steamer and wait until the temperature rises to 100° C., put the steamer into the steaming plate and steam the glutinous rice for 60 minutes. If the glutinous rice is undercooked, extend the time by 5-10 minutes. After the glutinous rice is steamed, open the steamer, take it out, and send it to a tray loading workshop for standby use;

[0006] Step (2), roasting chicken legs: thawing boneless chicken legs, and checking whether there are any bone residues, blood stasis, and whether the shape of the chicken is damaged, and then brushing a layer of prepared chicken fat on both sides of the thawed chicken legs; spreading the chicken legs with the skin side facing up and neatly laying them on a baking tray, and not stacking them; turning on the oven and heating the oven, and after the oven temperature rises to 220° C., putting the loaded baking tray into the oven for baking; after baking for 5 minutes, evenly applying a layer of soy sauce on the chicken legs and then baking for another 15 minutes; putting the roasted chicken legs on a rack cart, and sending them to a cooling room to cool them down to a surface temperature of about 5° C.;

[0007] Step (3), refining chicken fat: according to weight, wash and peel 2 parts of onions and 2 parts of ginger, and cut them into pieces; take out 40 parts of chicken fat in advance to thaw; wash the chicken fat and control the water; heat a pot and put the thawed chicken fat into the pot, and when the fat is refined, add the chopped onions, ginger and 0.5 parts of white wine, and after boiling until golden yellow, take out the refined chicken fat and cool it for later use;

[0008] Step (4) soaking ginseng: take the ginseng out of the fresh-keeping store, brush it with a brush to remove dirt and debris, and then place it in a container to control the moisture; spread the dried ginseng evenly on the bottom of the container in the same direction, add mineral water, and add enough water to cover the surface of the ginseng; add crystal sugar or white sugar to fully dissolve it; turn on the steamer and heat the steamer. After the temperature of the steamer rises to 100° C., put the soaked ginseng into the steamer and steam it for 2 hours until it is cooked through;

[0009] Step (5) cutting chicken into pieces: taking out the cooled chicken legs from step (2) from the cooling room; first cutting the chicken legs into rectangles of 8 cm x 7 cm, and then cutting them into 10 even pieces; cutting the leftover pieces into diced chicken;

[0010] Step (6) Packing: Brush a layer of chicken fat refined in step (3) on the bottom of the bowl, then place the ginseng steamed in step (4) on the chicken fat, in the middle of the bottom of the bowl; then neatly stack the 10 chicken pieces cut in step (5) on a ginseng piece with the skin facing downwards; then place the steamed rice in step (1) on the chicken pieces, and use a rice spoon to press and smooth the surface so that it is flush with the mouth of the bowl, with no gaps inside, and weigh the bowl after packing. The net weight of each bowl is 550 g. After weighing, seal the bowl with a sealing machine and mark the production date;

[0011] Step (7): Quality inspection: pass the metal inspection / re-inspection machine to remove unqualified products;

[0012] Step (8): Quick freezing: Place the packaged products neatly on the conveyor belt at the entrance of the quick freezer without overlapping; the quick freezing time is 30-60 minutes, the quick freezing temperature is -33°C; the product center temperature is -18°C; when the quick freezer temperature drops to -25°C at the beginning of production, the products can be placed. If the equipment is abnormal and the quick freezing temperature is higher than -30°C, the quick freezing of products must be stopped; the quick freezer must be cleaned, disinfected, and air-dried before continuous use for 24 hours;

[0013] Step (9) Packing: Fold the carton and seal the bottom with tape, with the ends being 3-5 cm longer; place the products in an alternating pattern with the front side facing upward; after placing the products, close the lid and shake the carton several times to ensure that the surface is flat before sealing with tape, with the ends being 3-5 cm longer; spray code or manually mark the production date and batch number on one side of the carton; stack each box of products on a pallet as required, with 8 boxes per layer and 5 layers per pallet; after stacking, wrap with stretch film 3-5 times, affix identification labels, and deliver to the freezer for storage; fill in the storage record sheet in a timely manner.

[0014] Furthermore, in the step (1) of steaming glutinous rice, the components of the seasoning include 10 parts of salt, 8 parts of sugar, 8 parts of monosodium glutamate, and 8 parts of chicken essence by weight.

[0015] Furthermore, when steaming glutinous rice in step (1), the components are calculated by weight as follows: 500 parts of glutinous rice, 30 parts of seasoning, 30 parts of jujube, 30 parts of wolfberry, 10 parts of chicken fat, 50 parts of diced chicken, and 10 parts of coix seed.

[0016] The invention has the beneficial effects of steaming glutinous rice to obtain glutinous rice with good taste and nutrition, and roasting fresh roasted chicken legs through a separate step, adding freshly refined chicken fat, steaming fresh ginseng, and then putting it into a bowl to make ginseng glutinous rice chicken. During the whole process, the ingredients are fresher and are all freshly processed. At the same time, the addition of various seasonings when steaming glutinous rice makes the taste of glutinous rice richer. Compared with the existing glutinous rice chicken, the ginseng glutinous rice chicken prepared by the invention has fresher ingredients in each process, richer taste, and more delicious glutinous rice. At the same time, the addition of ginseng makes it have the function of health preservation, richer nutrition, and will not affect the taste and taste of the glutinous rice itself, and has a strong fragrance and a pure taste. At the same time, after strict processing, it is easy to cook after purchase, which provides convenience for people's daily cooking.

[0017] The present invention will be described in more detail below through examples. DETAILED DESCRIPTION

[0018] Embodiment 1, a method for preparing ginseng glutinous rice chicken, comprising the following steps:

[0019] Step (1) steaming glutinous rice: soak glutinous rice and coix seeds one day in advance, and then steam the coix seeds separately for standby use; drain the soaked glutinous rice and blanch it in boiling water for 20-30 seconds; pour the blanched glutinous rice into a container, add seasoning, jujube, wolfberry, chicken soup, chicken oil, diced chicken, and steamed coix seeds in sequence, stir evenly, put it into a steaming plate and smooth it to a height of about half the height of the steaming plate, then open the steamer and wait until the temperature rises to 100° C., put the steamer into the steaming plate and steam the glutinous rice for 60 minutes. If the glutinous rice is undercooked, extend the time by 5-10 minutes. After the glutinous rice is steamed, open the steamer, take it out, and send it to a tray loading workshop for standby use;

[0020] Step (2), roasting chicken legs: thawing boneless chicken legs, and checking whether there are any bone residues, blood stasis, and whether the shape of the chicken is damaged, and then brushing a layer of prepared chicken fat on both sides of the thawed chicken legs; spreading the chicken legs with the skin side facing up and neatly laying them on a baking tray, and not stacking them; turning on the oven and heating the oven, and after the oven temperature rises to 220° C., putting the loaded baking tray into the oven for baking; after baking for 5 minutes, evenly applying a layer of soy sauce on the chicken legs and then baking for another 15 minutes; putting the roasted chicken legs on a rack cart, and sending them to a cooling room to cool them down to a surface temperature of about 5° C.;

[0021] Step (3), refining chicken fat: according to weight, wash and peel 2 parts of onions and 2 parts of ginger, and cut them into pieces; take out 40 parts of chicken fat in advance to thaw; wash the chicken fat and control the water; heat a pot and put the thawed chicken fat into the pot, and when the fat is refined, add the chopped onions, ginger and 0.5 parts of white wine, and after boiling until golden yellow, take out the refined chicken fat and cool it for later use;

[0022] Step (4) soaking ginseng: take the ginseng out of the fresh-keeping store, brush it with a brush to remove dirt and debris, and then place it in a container to control the moisture; spread the dried ginseng evenly on the bottom of the container in the same direction, add mineral water, and add enough water to cover the surface of the ginseng; add crystal sugar or white sugar to fully dissolve it; turn on the steamer and heat the steamer. After the temperature of the steamer rises to 100° C., put the soaked ginseng into the steamer and steam it for 2 hours until it is cooked through;

[0023] Step (5) cutting chicken into pieces: taking out the cooled chicken legs from step (2) from the cooling room; first cutting the chicken legs into rectangles of 8 cm x 7 cm, and then cutting them into 10 even pieces; cutting the leftover pieces into diced chicken;

[0024] Step (6) Packing: Brush a layer of chicken fat refined in step (3) on the bottom of the bowl, then place the ginseng steamed in step (4) on the chicken fat, in the middle of the bottom of the bowl; then neatly stack the 10 chicken pieces cut in step (5) on a ginseng piece with the skin facing downwards; then place the steamed rice in step (1) on the chicken pieces, and use a rice spoon to press and smooth the surface so that it is flush with the mouth of the bowl, with no gaps inside, and weigh the bowl after packing. The net weight of each bowl is 550 g. After weighing, seal the bowl with a sealing machine and mark the production date;

[0025] Step (7): Quality inspection: pass the metal inspection / re-inspection machine to remove unqualified products;

[0026] Step (8): Quick freezing: Place the packaged products neatly on the conveyor belt at the entrance of the quick freezer without overlapping; the quick freezing time is 30-60 minutes, the quick freezing temperature is -33°C; the product center temperature is -18°C; when the quick freezer temperature drops to -25°C at the beginning of production, the products can be placed. If the equipment is abnormal and the quick freezing temperature is higher than -30°C, the quick freezing of products must be stopped; the quick freezer must be cleaned, disinfected, and air-dried before continuous use for 24 hours;

[0027] Step (9) Packing: Fold the carton and seal the bottom with tape, with the ends being 3-5 cm longer; place the products in an alternating pattern with the front side facing upward; after placing the products, close the lid and shake the carton several times to ensure that the surface is flat before sealing with tape, with the ends being 3-5 cm longer; spray code or manually mark the production date and batch number on one side of the carton; stack each box of products on a pallet as required, with 8 boxes per layer and 5 layers per pallet; after stacking, wrap with stretch film 3-5 times, affix identification labels, and deliver to the freezer for storage; fill in the storage record sheet in a timely manner.

[0028] In the step (1) of steaming glutinous rice, the components of the seasoning include 10 parts of salt, 8 parts of sugar, 8 parts of monosodium glutamate and 8 parts of chicken powder by weight.

[0029] When the glutinous rice is steamed in step (1), the components are calculated by weight as follows: 500 parts of glutinous rice, 30 parts of seasoning, 30 parts of jujube, 30 parts of wolfberry, 10 parts of chicken fat, 50 parts of diced chicken, and 10 parts of coix seed.

[0030] The above is only an exemplary description of the present invention. Obviously, the specific implementation of the present invention is not limited to the above-mentioned methods. As long as various non-substantial improvements are made using the method concept and technical solution of the present invention; or the above-mentioned concept and technical solution of the present invention are directly applied to other occasions without improvement, they are all within the scope of protection of the present invention.

Claims

1. A method for preparing ginseng glutinous rice chicken, characterized in that: The steps include: Step (1) steaming glutinous rice: soak glutinous rice and coix seeds one day in advance, and then steam the coix seeds separately for standby use; drain the soaked glutinous rice and blanch it in boiling water for 20-30 seconds; pour the blanched glutinous rice into a container, add seasoning, jujube, wolfberry, chicken soup, chicken oil, diced chicken, and steamed coix seeds in sequence, stir evenly, put it into a steaming plate and smooth it to a height of about half the height of the steaming plate, then open the steamer and wait until the temperature rises to 100° C., put the steamer into the steaming plate and steam the glutinous rice for 60 minutes. If the glutinous rice is undercooked, extend the time by 5-10 minutes. After the glutinous rice is steamed, open the steamer, take it out, and send it to a tray loading workshop for standby use; Step (2), roasting chicken legs: thaw boneless chicken legs, and check whether there are any bones or blood stasis on the chicken, and whether the shape is damaged, then brush a layer of prepared chicken fat on both sides of the thawed chicken legs; spread the chicken legs with the skin side facing up neatly on the baking tray, and do not stack them; Turn on the oven and heat it up. When the oven temperature rises to 220℃, put the loaded baking tray into the oven for baking. After baking for 5 minutes, evenly apply a layer of soy sauce on the chicken legs and bake for another 15 minutes. Put the baked chicken legs on the rack and send them to the cooling room to cool them down to a surface temperature of about 5℃. Step (3), refining chicken fat: according to weight, wash and peel 2 parts of onions and 2 parts of ginger, and cut them into pieces; take out 40 parts of chicken fat in advance to thaw; wash the chicken fat and control the water; heat a pot and put the thawed chicken fat into the pot, and when the fat is refined, add the chopped onions, ginger and 0.5 parts of white wine, and after boiling until golden yellow, take out the refined chicken fat and cool it for later use; Step (4) soaking ginseng: take the ginseng out of the fresh-keeping store, brush it clean to remove dirt and debris, and then place it in a container to control the moisture; Place the dried ginseng evenly on the bottom of the container in the same direction, add mineral water to cover the surface of the ginseng; add rock sugar or white sugar to fully dissolve it; turn on the steamer to heat up the steamer, and when the temperature rises to 100℃, put the soaked ginseng into the steamer and steam for 2 hours until it is cooked through; Step (5) cutting chicken into pieces: taking out the cooled chicken legs from step (2) from the cooling room; first cutting the chicken legs into rectangles of 8 cm x 7 cm, and then cutting them into 10 even pieces; cutting the leftover pieces into diced chicken; Step (6) Packing the bowl: brush a layer of chicken oil refined in step (3) on the bottom of the bowl, then place the ginseng steamed in step (4) on the chicken oil in the middle of the bottom of the bowl; then neatly arrange the 10 chicken pieces cut in step (5) on a ginseng piece with the skin facing downwards; then place the steamed rice prepared in step (1) on the chicken pieces, and use a rice spoon to press and smooth the surface so that it is flush with the rim of the bowl, with no gaps inside. After packing, weigh the bowl. The net weight of each bowl is 550 g. After weighing, seal the bowl with a sealing machine and mark the production date.

2. The method for preparing ginseng glutinous rice chicken according to claim 1, characterized in that: After step (6), the method further includes the following steps: Step (7): Quality inspection: pass the metal inspection / re-inspection machine to remove unqualified products; Step (8): Quick freezing: Place the packaged products neatly on the quick freezing machine entrance conveyor belt without overlapping; quick freezing time 30-60 minutes, quick freezing temperature -33°C; product center temperature -18°; when production starts, products can be placed when the quick freezing machine temperature drops to -25°C. If the equipment malfunctions and the quick freezing temperature is higher than -30°C, quick freezing of products must be stopped; the quick freezing machine must be cleaned, disinfected, and air-dried before continuous use for 24 hours.

3. The method for preparing ginseng glutinous rice chicken according to claim 1 or 2, characterized in that: In the step (1) of steaming glutinous rice, the components of the seasoning include 10 parts of salt, 8 parts of sugar, 8 parts of monosodium glutamate and 8 parts of chicken powder by weight.

4. The method for preparing ginseng glutinous rice chicken according to claim 3, characterized in that: When the glutinous rice is steamed in step (1), the components are calculated by weight as follows: 500 parts of glutinous rice, 30 parts of seasoning, 30 parts of jujube, 30 parts of wolfberry, 10 parts of chicken fat, 50 parts of diced chicken, and 10 parts of coix seed.