Ingredient of braised chicken and preparing process thereof

Abstract

The invention discloses a flavoring prescription of braised chicken and a fabrication process thereof. The flavoring comprises Chinese angelica root, pilose asiabell root, clove, herb of garden balsam, dried old orange peel, good naphthalene, pipemedic, bark of wilson cinnamon, cinnamomum cassia var macrophylla, roud cardamon seed, etc. The process is characterized in that a healthy laying hen is chosen, and the laying hen is marinated in a running water pool after the laying hen is slaughtered, un-haired and eviscerated.; the marinated hen body is molded after washing and then is fried to golden brown after the surface of the hen body is uniformly smeared with syrup; fresh water is added into the pot which is filled with soup stock, and the prepared flavoring is put into the pot when the water is boiling, and then the fried hen is put into the pot; the fried hen can be taken out of the pot after boiling and braising. The invention has the definite pharmacology efficacy and the health benefits, and has the efficacies of Qi-invigorating, nourishing the marrow and replenishing the essence, benefiting the five internal organs, nourishing the consumptive disease, warming the stomach and dispelling the cold; the invention has no preservative. The invention has the advantages that the product is gold brown and rosy, the meat quality is punky and delicious, the taste is pure, the shape is complete, the molding is beautiful, the bone is easy to be taken out, the color and the shape are beautiful and the smell is good. The braised chicken is popular with the mass consumers, and the social and economic benefits are remarkable.

Description

technical field [0001] The invention relates to poultry food processing, in particular to a recipe and production process of braised chicken seasoning. Background technique [0002] The history of eating chicken in our country is very early. In ancient and modern recipes, chicken dishes are the most recorded. The so-called "chicken is the most powerful and all dishes depend on it". At present, there are many varieties of chicken products on the market, and the tastes are complicated. Especially with the continuous development of breeding technology, a large number of short-growing and fast-growing broilers flood the market, but the taste is often not satisfied by consumers. The reason is Because: 1. Broiler chickens are the main choice of raw chicken. Due to the short growth period of broiler chickens, rough meat quality and poor quality, the quality of cooked food products is seriously affected; 2. The production and processing technology is simple, and the variety of auxil...

AI Technical Summary

Problems solved by technology

At present, there are many varieties of chicken products on the market, and the tastes are complicated. Especially with the continuous development of breeding technology, a large number of short-growing and fast-growing broilers flood the market, but the taste is often not satisfied by consumers. The reason is Because: 1. Broiler chickens are the main choice of raw chicken. Due to the short growth period of broiler chickens, rough meat quality and poor quality, the quality of cooked food products is seriously affected; 2. The production and processing technology is simple, and the variety of auxiliary materials is single. The time is short, the flavor cannot fully enter the meat quality, and there is often no uniform technical standard in the production and processing process, resulting in unstable product quality

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