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Processing method for barbecuing beggar's chicken

A processing method and technology of beggar chicken, applied in the fields of application, food preparation, food science, etc., can solve the problems of poor chicken taste and difficulty in entering chicken, and achieve the effect of good taste and good taste

Inactive Publication Date: 2008-12-17
刘文忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Our country is a country with a large food culture. There are many kinds of roast chicken and duck with various flavors, which are full of color, fragrance and taste. Charred and tender, but the taste of roasting is difficult to enter into the chicken, because before roasting, it is necessary to immerse the cured and soaked in a variety of seasoning preparations or paint the roasted chicken with the soaked and cooked seasoning liquid, but grilling At the same time, because the seasoning coated on the chicken skin is easy to burn out due to the open flame, the roasted chicken tastes bad, and it needs to be eaten with some seasoning when eating.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] a. Choose a healthy prairie green bird chicken, remove the viscera, rinse the chicken with long running water for 2 hours, so that the chicken has no bloody smell, then hang it on a cool and dust-free drying rack for 3 hours, drain the water in the chicken chamber, and put Cumin 10, Tangerine Peel 2, Salt 20, Cinnamon Bark 5, Star Anise 2, Sand Ginger 2, Galangal 3, Cao Guo 5, Zanthoxylum bungeanum 4, Spring Onion 10, Ginger 10, Sichuan Pepper 2, Cooking Wine 20, Monosodium Glutamate 5, Sugar 3, Crush the above 15 kinds of raw materials into granules, stir them evenly, put them in the chicken body and skin, put them in a pot and marinate for 24 hours, then set aside.

[0016] b. Soak two pieces of dried lotus leaves in rice washing water for 2 hours, remove and drain the water for later use.

[0017] c. Baking process:

[0018] Take 1.5 kg of underground loess, pour 150 grams of warm water into the loess, and stir clockwise to make the loess sticky and make a rectangul...

Embodiment 2

[0022] a. Choose a healthy prairie green bird chicken to remove the viscera and wash the chicken with long running water for 3 hours to make the chicken have no bloody smell. Then, hang it on a cool and dust-free drying rack for 4 hours, drain the water in the chicken chamber, and dry it. Cumin 15, dried tangerine peel 3, salt 30, cinnamon 7.5, star anise 3, sand ginger 3, galangal 4.5, grass fruit 7.5, pepper 6, green onion 15, ginger 25, Sichuan pepper 3, cooking wine 30, monosodium glutamate 7.5, sugar 4.5, Crush the above 15 kinds of raw materials into granules, stir them evenly, put them in the chicken body and skin, put them in a pot and marinate for 28 hours, then set aside.

[0023] b. Soak two pieces of dried lotus leaves in rice washing water for 3 hours, remove and drain the water for later use.

[0024] c. Baking process:

[0025] Take 1.5 kg of underground loess, pour 170 grams of warm water into the loess, and stir clockwise to make the loess sticky and make a r...

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PUM

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Abstract

The invention relates to a food and a processing method for barbecuing a beggar's chicken. A healthy grassland green bird chicken is selected, the internal organs thereof are removed, and the pulled chicken is washed by using long-running water for 2 to 3 hours, thereby ensuring the chicken to have no blood smell, then the chicken is hung on a shade and dustless drying rack to be dried for 3 to 4 hours, the water in the chicken chest is drained, 15 raw materials of fennel fruit, tangerine peel, salt, cassia, star aniseed, sand ginger, lesser galangal, tsaoko amomum fruit, pricklyash peel, onion, ginger, Szechuan pepper, cooking wine, monosodium glutamate and sugar are smashed into granules, evenly stirred, smeared in the chicken chest and on the surface and arranged in a basin to be pickled for 24 to 28 hours for standby, two dry lotus leaves are soaked by using washing water of rice for 2 to 3 hours, the chicken is fished out to drain the water for standby, and the barbecuing process is as follows, when the temperature in a furnace is lowered to 20 DEG C, the furnace door is opened, and the barbecued beggar's chicken is taken out for eating. The processing method adopts the special method for processing and production, and the beggar's chicken contains rich protein, low fat and high nutrition, thereby having the effects of nourishing body and supplementing qi.

Description

technical field [0001] The invention relates to a food, in particular to a processing method of grilled beggar chicken. Background technique [0002] Our country is a country with a large food culture. There are many kinds of roast chicken and duck with various flavors, which are full of color, fragrance and taste. Charred and tender, but the taste of roasting is difficult to enter into the chicken, because before roasting, it is necessary to immerse the cured and soaked in a variety of seasoning preparations or paint the roasted chicken with the soaked and cooked seasoning liquid, but grilling At the same time, because the seasoning coated on the chicken skin is easy to burn out due to the open fire, the roasted chicken tastes bad, and it needs to be dipped in some seasonings when eating. Contents of the invention [0003] The object of the present invention is to provide a processing method of grilled beggar chicken with unique taste and convenient eating. [0004] In ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L13/50A23L13/40A23L13/70
Inventor 刘文忠
Owner 刘文忠
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