CN112425734A - Processing method of spicy chicken - Google Patents
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- CN112425734A CN112425734A CN202011318411.7A CN202011318411A CN112425734A CN 112425734 A CN112425734 A CN 112425734A CN 202011318411 A CN202011318411 A CN 202011318411A CN 112425734 A CN112425734 A CN 112425734A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a processing method of spicy chicken, which comprises the following steps: 1) food material preparation: preparing food materials in parts by weight: chicken nuggets, edible salt, sauce, dried peppers, onion sections, vegetable oil, monosodium glutamate, white sugar, cooked sesame and ginger; uniformly stirring the chicken pieces, the sauce and the edible salt according to the proportion, and pickling for later use; 2) frying: adding vegetable oil into a pot, adding dried hot peppers and Chinese prickly ash when the oil temperature rises to 150-170 ℃, stir-frying until the hot peppers change color, adding pickled chicken blocks, stir-frying with strong fire until the chicken blocks are well cooked, adding onion sections, monosodium glutamate and white sugar, stir-frying, taking out, and adding cooked sesame. The spicy chicken processed by the invention has brownish red and bright color, is fresh, fragrant, crisp and soft, has golden yellow chicken blocks, is crisp, fragrant and spicy in mouth, has long aftertaste, is popular and touted by numerous customers, brings about numerous foreign tourists while being sold in China, and effectively drives the economic development of the tourism culture industry, the catering industry and the like nearby periphery.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing method of a spicy chicken.
Background
The spicy chicken is a classic traditional Chinese food, which is firstly appeared in the Qingguang period of years, and is prepared by taking chicken as a main material and adding a plurality of materials such as scallion, dried chili, pepper, salt, pepper, monosodium glutamate and the like.
The happy spicy chicken in the Song mountain forest originates from the three hundred ladders in the Song mountain street in the sandlevel dam area in Chongqing city, and has been developed for many years, and the three hundred ladders in the Song mountain are taken as the core to radiate general areas such as the sandlevel dam, the north of the river, the south bank and the like.
For a long time, the spicy chicken becomes a popular special dish for the public, has more food and passengers, large consumption and large value-added range, and has wide consumption market. Although the spicy chicken has a good development prospect and a large market capacity, the spicy chicken is limited to the traditional cooking mode and quality characteristics, so that the spicy chicken lacks a uniform production standard, has great difference in taste and mouthfeel, and is difficult to meet the increasingly more exquisite popular taste, so that the consumption of the spicy chicken and the scale of development and utilization of chicken resources are limited, the corresponding economic benefit is not generated, and the economic development of the tourism culture industry, the catering industry and the like around the spicy chicken cannot be comprehensively driven.
Disclosure of Invention
In view of the above, the invention aims to provide a processing method of spicy chicken, so as to solve the problems that the processing method of spicy chicken in the prior art lacks a unified standard, cannot meet the taste of the public, and cannot comprehensively drive the economic development of the tourism culture industry, the catering industry and the like nearby and nearby.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a processing method of peppers comprises the following steps:
1) food material preparation:
a. preparing food materials according to the following weight portions: 100 parts of chicken nuggets, 2-5 parts of edible salt, 20-35 parts of sauce prepared by decocting spices, 30-50 parts of dried hot peppers, 5-15 parts of pepper, 5-10 parts of onion sections, 60-100 parts of vegetable oil, 1-2 parts of monosodium glutamate, 1-2 parts of white sugar, 1-2 parts of cooked sesame and 5-10 parts of ginger;
b. uniformly stirring the chicken pieces, the sauce and the edible salt according to the proportion, and pickling for later use;
2) frying: adding vegetable oil into a pot, adding dried hot peppers and Chinese prickly ash when the oil temperature is increased to 150-170 ℃, stir-frying until the hot peppers change color, adding the chicken blocks pickled in the step 1), adding onion sections, monosodium glutamate and white sugar when the chicken blocks are well cooked by stir-frying with strong fire, and adding cooked sesame after stir-frying and lifting.
Preferably, in the step 1), the chicken blocks are prepared by selecting free-range local chicken growing for 4-6 months, slaughtering, plucking, removing internal organs, cleaning and cutting into chicken blocks with the size of 3-4 cm.
Preferably, the slaughtering method is to cut off the throat of the free-range chicken by using scissors for slaughtering.
Preferably, in the step 1), the dry peppers are Chongqing shizhu red peppers and are cut into pepper sections of 1-3 cm.
Preferably, in step 1), the zanthoxylum bungeanum is mawen zanthoxylum bungeanum.
Preferably, the preparation method of the sauce comprises the following steps:
the method comprises the following steps: taking the following spices in parts by weight: 25-50 parts of cassia bark, 10-20 parts of clove, 10-20 parts of star anise, 20-40 parts of fennel, 10-20 parts of angelica dahurica, 15-25 parts of myrcia, 5-10 parts of mint, 5-10 parts of lemon grass, 5-10 parts of litsea cubeba, 5-10 parts of citronella, 10-20 parts of liquorice, 20-30 parts of nutmeg, 10-15 parts of dried orange peel, 10-20 parts of fructus amomi, 10-25 parts of medlar, 20-25 parts of Chinese date and 15-25 parts of amomum tsao-ko; soaking the spice in water for 30-60 min, taking out and drying;
step two: heating the pan, adding vegetable oil, adding all the spices, and slowly parching with slow fire until the spices turn yellow;
step three: and D, transferring the spice fried in the step two into a marmite, adding warm water, and decocting with slow fire to obtain concentrated soup, namely the sauce.
Preferably, in the second step, the vegetable oil is 0.2-0.3 times of the total weight of the spices in the first step.
Preferably, in the third step, the temperature of the warm water is 40-60 ℃; the adding amount of the warm water is 7-10 times of the total weight of the spices in the step one; the boiling time is 3-4 h with slow fire.
The invention has the beneficial effects that:
(1) according to the processing method of the spicy chicken, chicken is used as a main material, improvement is made on the basis of a traditional processing method, and by increasing the oil quantity and the consumption of the chili and the pepper, the chicken can be prevented from agglomerating in the frying process, and the chicken is heated more uniformly; meanwhile, the special sauce is combined for pickling, the finished product is brownish red and bright, dry, fragrant, fresh and numb in color and luster, crisp outside and tender inside, the obtained food product has strong local characteristics of Chongqing, contains rich bottom of Chongqing and is loved and pursued by a plurality of customers, and the special sauce is sold in China and also induces a plurality of foreign tourists, thereby effectively driving the economic development of the tourism culture industry, the catering industry and the like around the special sauce.
(2) By adopting the processing method provided by the invention, under the close cooperation of personnel in three links of chicken killing, batching and cooking, only 8 minutes are needed from live chicken to serving on a dining table, water and grease in chicken can be retained to the maximum extent, hot and spicy taste of hot pepper and pepper is absorbed, and the chicken is crisp, fragrant, spicy and long-lasting in taste.
Detailed Description
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein, but rather should be construed as broadly as the present invention is capable of modification in various respects, all without departing from the spirit and scope of the present invention.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.
2. The invention provides a processing method of a spicy chicken, which comprises the following steps:
1) food material preparation:
a. preparing food materials according to the following weight portions: 100 parts of chicken nuggets, 2-5 parts of edible salt, 20-35 parts of sauce prepared by decocting spices, 30-50 parts of dried hot peppers, 5-15 parts of pepper, 5-10 parts of onion sections, 60-100 parts of vegetable oil, 1-2 parts of monosodium glutamate, 1-2 parts of white sugar, 1-2 parts of cooked sesame and 5-10 parts of ginger;
b. uniformly stirring the chicken pieces, the sauce and the edible salt according to the proportion, and pickling for later use;
2) frying: adding vegetable oil into a pot, adding dried hot peppers and Chinese prickly ash when the oil temperature is increased to 150-170 ℃, stir-frying until the hot peppers change color, adding the chicken blocks pickled in the step 1), adding onion sections, monosodium glutamate and white sugar when the chicken blocks are well cooked by stir-frying with strong fire, and adding cooked sesame after stir-frying and lifting.
In the processing method provided by the invention, the chicken blocks are selected from free-range local chickens growing for 4-6 months, and are cut into chicken blocks with the size of 3-4 cm after slaughtering, plucking, removing viscera and cleaning; more preferably, free-range local chickens of 150 days can be selected, so that the chicken is compact and delicious, is easy to shape in the frying process, is full of oil and water, and can show the crispy and tender mouthfeel of the spicy chicken. The chicken is cut into chicken blocks with the size of 3-4 cm, so that the chicken can better absorb the flavor of the seasoning, and the taste of the chicken which is crisp outside and tender inside and has more juice after being chewed can be ensured in the subsequent making process.
Furthermore, the slaughtering method is characterized in that a throat of the free-range local chicken is cut off by scissors, chicken blood flows out of the throat and is caught by a bowl, the method can not only improve the speed of killing the chicken, but also effectively prevent food which easily flows out of an esophagus from dirtying the chicken blood, and plucking and removing internal organs are carried out within three minutes after slaughtering, so that the chicken is cleanly treated.
Furthermore, the dry red peppers are Chongqing shizhu red peppers which are cut into 1-3 cm pepper sections, and the Chongqing shizhu red peppers are bright red in color, thick in meat, spicy in taste, few in seeds and sufficient in oil gas. The fruits of the Chinese prickly ash have unique flavor of heavy oil, red and bright color, rich fragrance and mellow and spicy taste, and can further improve the taste of the spicy chicken.
Further, the preparation method of the sauce comprises the following steps:
the method comprises the following steps: taking the following spices in parts by weight: 25-50 parts of cassia bark, 10-20 parts of clove, 10-20 parts of star anise, 20-40 parts of fennel, 10-20 parts of angelica dahurica, 15-25 parts of myrcia, 5-10 parts of mint, 5-10 parts of lemon grass, 5-10 parts of litsea cubeba, 5-10 parts of citronella, 10-20 parts of liquorice, 20-30 parts of nutmeg, 10-15 parts of dried orange peel, 10-20 parts of fructus amomi, 10-25 parts of medlar, 20-25 parts of Chinese date and 15-25 parts of amomum tsao-ko; soaking the spice in water for 30-60 min, taking out and drying;
step two: heating a pot, adding vegetable oil which is 0.2-0.3 times of the total weight of the spices in the step one, adding all the spices, and slowly frying with slow fire until the spices are yellow;
step three: transferring the spice fried in the step two into a marmite, adding warm water at 40-60 ℃ for decocting with slow fire to obtain concentrated soup, namely the sauce; the adding amount of the warm water is 7-10 times of the total weight of the spices in the step one; the boiling time is 3-4 h with slow fire.
As can be appreciated, the sauce can be prepared by boiling according to the steps in advance, so that the speed of the spicy chicken in the processing process is guaranteed.
The processing method proposed by the present invention is specifically explained by the following specific examples:
example 1
The sauce is prepared according to the following steps:
the method comprises the following steps: taking the following spices in parts by weight: 35 parts of cassia bark, 15 parts of clove, 15 parts of star anise, 30 parts of fennel, 15 parts of angelica dahurica, 20 parts of myrcia, 8 parts of mint, 8 parts of lemon grass, 8 parts of litsea cubeba, 8 parts of citronella, 15 parts of liquorice, 25 parts of nutmeg, 12 parts of dried orange peel, 15 parts of fructus amomi, 20 parts of medlar, 23 parts of Chinese date and 20 parts of tsaoko amomum fruit; soaking the spice in water for 45min, taking out, and air drying to obtain a mixture;
step two: heating the pan, adding vegetable oil 0.25 times the total weight of the mixture, adding the mixture, namely all the spices, and slowly frying with slow fire until the spices turn yellow;
step three: and (4) transferring the spice fried in the step two into a marmite, adding warm water at 50 ℃ into the marmite, decocting the mixture for 3.5 hours with slow fire to obtain concentrated soup, and taking the soup for later use to obtain the sauce.
Example 2
The sauce is prepared according to the following steps:
the method comprises the following steps: taking the following spices in parts by weight: 25 parts of cassia bark, 10 parts of clove, 10 parts of star anise, 20 parts of fennel, 10 parts of angelica dahurica, 15 parts of myrcia, 5 parts of mint, 5 parts of lemon grass, 5 parts of litsea cubeba, 5 parts of citronella, 10 parts of liquorice, 20 parts of nutmeg, 10 parts of dried orange peel, 10 parts of fructus amomi, 10 parts of medlar, 20 parts of Chinese date and 15 parts of tsaoko amomum fruit; soaking the spice in water for 50min, taking out, and air drying to obtain a mixture;
step two: heating the pan, adding vegetable oil 0.3 times the total weight of the mixture, adding the mixture, namely all the spices, and slowly frying with slow fire until the spices turn yellow;
step three: and (4) transferring the spice fried in the step two into a marmite, adding warm water at 60 ℃ into the marmite, decocting the mixture for 3 hours with slow fire to obtain concentrated soup, and taking the soup for later use to obtain the sauce.
Example 3
The sauce is prepared according to the following steps:
the method comprises the following steps: taking the following spices in parts by weight: 50 parts of cassia bark, 20 parts of clove, 20 parts of star anise, 40 parts of fennel, 20 parts of angelica dahurica, 25 parts of myrcia, 10 parts of mint, 10 parts of lemon grass, 10 parts of litsea cubeba, 10 parts of citronella, 20 parts of liquorice, 30 parts of nutmeg, 15 parts of dried orange peel, 20 parts of fructus amomi, 25 parts of medlar, 25 parts of Chinese date and 25 parts of tsaoko amomum fruit; soaking the spice in water for 30min, taking out, and air drying to obtain a mixture;
step two: heating the pan, adding vegetable oil 0.2 times the total weight of the mixture, adding the mixture, namely all the spices, and slowly frying with slow fire until the spices turn yellow;
step three: and (4) transferring the spice fried in the step two into a marmite, adding warm water at 45 ℃ for decocting for 4 hours with slow fire to obtain concentrated soup, and taking the soup for later use to obtain the sauce.
Example 4
A processing method of a spicy chicken comprises the following steps:
(1) food material preparation:
selecting 150-day fresh free-range local chickens, cutting the throat of the local chickens by using scissors, plucking and removing internal organs within three minutes, cleaning, cutting into chicken blocks with the size of 3-4 cm, and taking 100 parts of chicken blocks; adding 3 parts of edible salt and 30 parts of sauce prepared in example 1; stirring uniformly by hand for standby;
weighing 40 parts of Chongqing shizhu red dry pepper, 10 parts of Miwen Chinese prickly ash, 7 parts of onion sections and 7 parts of ginger; cutting dried Capsici fructus into finger joint length segments, sieving to remove Capsici fructus seeds, and cutting rhizoma Zingiberis recens into pieces;
(2) frying: adding 80 parts of vegetable oil into a pot, adding the Chongqing shizhu red dry pepper, the Miwen Chinese prickly ash and the ginger prepared in the step (1) when the oil temperature rises to 160 ℃, frying uniformly with slow fire, pouring the Chongqing shizhu red dry pepper, the Miwen Chinese prickly ash and the ginger prepared in the step (1) when the oil temperature is slightly hot, and the oil is slightly hot, quickly frying with big fire, quickly adding 7 parts of onion sections, 2 parts of monosodium glutamate and 1 part of white sugar when the chicken is well cooked, seasoning, turning over, frying, taking up the pot, using a large dish, and then spreading 1 part of cooked sesame.
Example 5
A processing method of a spicy chicken comprises the following steps:
(1) food material preparation:
selecting 150-day fresh free-range local chickens, cutting the throat of the local chickens by using scissors, plucking and removing internal organs within three minutes, cleaning, cutting into chicken blocks with the size of 3-4 cm, and taking 100 parts of chicken blocks; adding 4 parts of edible salt and 25 parts of sauce prepared in example 2; stirring uniformly by hand for standby;
weighing 45 parts of Chongqing shizhu red dry pepper, 15 parts of Miwen Chinese prickly ash, 9 parts of onion sections and 6 parts of ginger; cutting dried Capsici fructus into finger joint length segments, sieving to remove Capsici fructus seeds, and cutting rhizoma Zingiberis recens into pieces;
(2) frying: adding 100 parts of vegetable oil into a pot, adding the Chongqing shizhu red dry pepper, the Miwen Chinese prickly ash and the ginger prepared in the step (1) when the oil temperature rises to 170 ℃, frying uniformly with slow fire, pouring the Chongqing shizhu red dry pepper, the Miwen Chinese prickly ash and the ginger prepared in the step (1) when the oil temperature is strong and the pepper is slightly discolored, quickly frying with big fire, quickly adding 9 parts of onion sections, 1 part of monosodium glutamate and 2 parts of white sugar when the chicken is well cooked, seasoning, turning over, frying, taking up the pot, using a large dish for holding, and then scattering 2 parts of cooked sesame.
Example 6
A processing method of a spicy chicken comprises the following steps:
(1) food material preparation:
selecting 150-day fresh free-range local chickens, cutting the throat of the local chickens by using scissors, plucking and removing internal organs within three minutes, cleaning, cutting into chicken blocks with the size of 3-4 cm, and taking 100 parts of chicken blocks; adding 2 parts of edible salt and 35 parts of sauce prepared in example 1; stirring uniformly by hand for standby;
weighing 35 parts of Chongqing shizhu red dry pepper, 6 parts of Miwen Chinese prickly ash, 5 parts of onion sections and 9 parts of ginger; cutting dried Capsici fructus into finger joint length segments, sieving to remove Capsici fructus seeds, and cutting rhizoma Zingiberis recens into pieces;
(2) frying: adding 65 parts of vegetable oil into a pot, adding the Chongqing shizhu red dry pepper, the Miwen Chinese prickly ash and the ginger prepared in the step (1) when the oil temperature rises to 155 ℃, frying uniformly with slow fire, pouring the Chongqing shizhu red dry pepper, the Miwen Chinese prickly ash and the ginger prepared in the step (1) when the oil temperature is slightly hot, and the oil is slightly hot, quickly frying the chicken blocks with big fire, quickly adding 5 parts of onion sections, 1 part of monosodium glutamate and 1 part of white sugar when the chicken blocks are well cooked, seasoning, turning over, frying, taking up the pot, taking the pot by a big dish, and then scattering 1 part of cooked sesame.
The spicy chicken obtained by the processing method disclosed by the invention is brownish red and bright in color, fresh, fragrant, crisp and soft, the chicken pieces are golden yellow, each chicken piece is adhered with pepper sesame or crushed ginger, the chicken pieces are crispy, fragrant, spicy and long-lasting in taste, and in addition, according to personal or local characteristics, the chicken pieces can be replaced by other food materials, such as fat intestines, spareribs, escargots and the like, so that the spicy fat intestines, the spicy spareribs, the spicy escargots and the like can be prepared.
The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (8)
1. The processing method of the spicy chicken is characterized by comprising the following steps:
1) food material preparation:
a. preparing food materials according to the following weight portions: 100 parts of chicken nuggets, 2-5 parts of edible salt, 20-35 parts of sauce prepared by decocting spices, 30-50 parts of dried hot peppers, 5-15 parts of pepper, 5-10 parts of onion sections, 60-100 parts of vegetable oil, 1-2 parts of monosodium glutamate, 1-2 parts of white sugar, 1-2 parts of cooked sesame and 5-10 parts of ginger;
b. uniformly stirring the chicken pieces, the sauce and the edible salt according to the proportion, and pickling for later use;
2) frying: adding vegetable oil into a pot, adding dried hot peppers and Chinese prickly ash when the oil temperature is increased to 150-170 ℃, stir-frying until the hot peppers change color, adding the chicken blocks pickled in the step 1), adding onion sections, monosodium glutamate and white sugar when the chicken blocks are well cooked by stir-frying with strong fire, and adding cooked sesame after stir-frying and lifting.
2. The processing method of the spicy chicken as claimed in claim 1, wherein in the step 1), the chicken pieces are prepared by selecting free-range local chicken growing for 4-6 months, slaughtering, plucking, removing internal organs, cleaning, and cutting into 3-4 cm-sized chicken pieces.
3. The processing method of the spicy chicken as claimed in claim 2, wherein the slaughtering method is to cut the throat of the free-range chicken with scissors for slaughtering.
4. The processing method of the spicy chicken as claimed in claim 1, wherein in step 1), the dried pepper is Chongqing Shizhu red pepper and is cut into pepper segments of 1-3 cm.
5. The method for processing the spicy chicken as claimed in claim 1, wherein in step 1), the Chinese prickly ash is mawen Chinese prickly ash.
6. The processing method of the spicy chicken as claimed in claim 1, wherein the preparation method of the sauce comprises the following steps:
the method comprises the following steps: taking the following spices in parts by weight: 25-50 parts of cassia bark, 10-20 parts of clove, 10-20 parts of star anise, 20-40 parts of fennel, 10-20 parts of angelica dahurica, 15-25 parts of myrcia, 5-10 parts of mint, 5-10 parts of lemon grass, 5-10 parts of litsea cubeba, 5-10 parts of citronella, 10-20 parts of liquorice, 20-30 parts of nutmeg, 10-15 parts of dried orange peel, 10-20 parts of fructus amomi, 10-25 parts of medlar, 20-25 parts of Chinese date and 15-25 parts of amomum tsao-ko; soaking the spice in water for 30-60 min, taking out and drying;
step two: heating the pan, adding vegetable oil, adding all the spices, and slowly parching with slow fire until the spices turn yellow;
step three: and D, transferring the spice fried in the step two into a marmite, adding warm water, and decocting with slow fire to obtain concentrated soup, namely the sauce.
7. The processing method of the spicy chicken as claimed in claim 6, wherein in the second step, the vegetable oil is 0.2-0.3 times of the total weight of the spices in the first step.
8. The processing method of the spicy chicken as claimed in claim 6, wherein the temperature of the warm water is 40-60 ℃ in the third step; the adding amount of the warm water is 7-10 times of the total weight of the spices in the step one; the boiling time is 3-4 h with slow fire.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101843326A (en) * | 2010-06-04 | 2010-09-29 | 四川天味实业有限公司 | Chili chicken seasoner and preparation method thereof |
| CN103519216A (en) * | 2013-10-30 | 2014-01-22 | 重庆鲁渝立强食品有限公司 | Spicy chicken processing method |
| CN106071952A (en) * | 2016-06-24 | 2016-11-09 | 贵州梵净山农业高科技股份有限公司 | A kind of manufacture method of deep fried chicken cube with chili |
| CN111357947A (en) * | 2020-04-03 | 2020-07-03 | 云南顺华园食品科技有限公司 | Preparation process of boneless spicy chicken |
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2020
- 2020-11-23 CN CN202011318411.7A patent/CN112425734A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101843326A (en) * | 2010-06-04 | 2010-09-29 | 四川天味实业有限公司 | Chili chicken seasoner and preparation method thereof |
| CN103519216A (en) * | 2013-10-30 | 2014-01-22 | 重庆鲁渝立强食品有限公司 | Spicy chicken processing method |
| CN106071952A (en) * | 2016-06-24 | 2016-11-09 | 贵州梵净山农业高科技股份有限公司 | A kind of manufacture method of deep fried chicken cube with chili |
| CN111357947A (en) * | 2020-04-03 | 2020-07-03 | 云南顺华园食品科技有限公司 | Preparation process of boneless spicy chicken |
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Application publication date: 20210302 |