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Strong aroma roast chicken and flavoring thereof

A technology for seasoning and roasting chicken, which is applied in the field of strong-flavored roasted chicken and its seasonings, which can solve the problems of greasy taste, insufficient freshness, and weak taste of roasted chicken, and achieve oily and shiny appearance, snow-white meat and delicious taste Effect

Inactive Publication Date: 2012-03-07
天津市春升清真食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Roasted chicken is a kind of dish that everyone likes, but the taste of existing roasted chicken is relatively light, and its freshness is slightly insufficient, and it cannot go deep into the inside of the chicken. Trouble, if you want to make it completely separated, the chicken will be too rotten because of over-processing, which will affect the taste of the entrance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A seasoning for roasted chicken with strong fragrance is made from raw materials comprising the following parts by weight:

[0015] 15 parts of white sugar, 200 parts of refined salt, 200 parts of maltose, 15 parts of sesame oil, 10 parts of tangerine peel, 10 parts of cinnamon bark, 10 parts of star anise, 2 parts of cinnamon, 2 parts of cumin, 20 parts of ginger, 3 parts of nutmeg, and 3 parts of kaempferum 2 parts of Amomum, 3 parts of clove, 5 parts of Angelica dahurica, 3 parts of Tsao Guo, 5 parts of Zanthoxylum bungeanum.

[0016] A kind of fragrant roast chicken is made by the method comprising the following steps:

[0017] 1) Choose 10 clean chickens each weighing about 1000 grams, first break the thigh bone with the back of a knife, insert the two legs crosswise into the belly of the chicken from the upper opening of the anus; then insert the right wing through the slaughtered knife edge , so that the tip of the wing is exposed from the beak of the chicken, t...

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PUM

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Abstract

The invention relates to strong aroma roast chicken and a flavoring thereof. The flavoring provided by the invention is made from the following raw materials of: by weight, 10-20 parts of white sugar, 100-300 parts of refined salt, 100-300 parts of cerealose, 10-20 parts of sesame oil, 5-20 parts of dried orange peel, 5-20 parts of cassia, 5-20 parts of aniseed, 1-5 parts of Xinqi, 1-5 parts of common fennel fruit, 10-30 parts of ginger, 1-5 parts of nutmeg, 1-5 parts of kaempferia galamga sheets, 1-5 parts of Villous Amomum Fruit, 1-5 parts of clove, 2-8 parts of dahurian angelica root, 3-5 parts of tsaoko fruit and 2-8 parts of Chinese prickly ash. The roast chicken prepared in the invention has advantages of oily bright appearance, white meat quality, delicious taste and rich fragrance. The cooked meat is separated from bones and is fat but not greasy. When chewing the bones, chicken fragrance leaves in the mouth. The chicken meat can completely fall off if chicken legs are shaken while hot. The strong aroma roast chicken provided by the invention are first-grade food, and can be eaten when the chicken are hot or cold.

Description

technical field [0001] The invention relates to a food, in particular to a thick-flavored roast chicken and its seasoning. Background technique [0002] Roasted chicken is a kind of dish that everyone likes, but the taste of existing roasted chicken is relatively light, and its freshness is slightly insufficient, and it cannot go deep into the inside of the chicken. Trouble, if you want to make it completely separated, the chicken will be too rotten due to over-processing, which will affect the taste of the entrance. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies of the prior art, and provide a kind of strong-flavored roast chicken and its seasoning. [0004] A seasoning for roasted chicken with strong fragrance is made from raw materials comprising the following parts by weight: [0005] 10-20 parts of white sugar, 100-300 parts of refined salt, 100-300 parts of malt sugar, 10-20 parts of sesame oil, 5-20 parts of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/315A23L1/314A23L1/318A23L27/20A23L13/40A23L13/50A23L13/70
Inventor 苗家芹
Owner 天津市春升清真食品有限公司
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