CN101057683A - Fried chicken block and its preparing process - Google Patents
Fried chicken block and its preparing process Download PDFInfo
- Publication number
- CN101057683A CN101057683A CNA2007100146592A CN200710014659A CN101057683A CN 101057683 A CN101057683 A CN 101057683A CN A2007100146592 A CNA2007100146592 A CN A2007100146592A CN 200710014659 A CN200710014659 A CN 200710014659A CN 101057683 A CN101057683 A CN 101057683A
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- piece
- weight portion
- live chickens
- chicken nugget
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 238000000034 method Methods 0.000 title abstract description 5
- 240000005856 Lyophyllum decastes Species 0.000 title abstract 2
- 235000013194 Lyophyllum decastes Nutrition 0.000 title abstract 2
- 241000287828 Gallus gallus Species 0.000 claims abstract description 58
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 39
- 235000013601 eggs Nutrition 0.000 claims abstract description 27
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 21
- 238000010411 cooking Methods 0.000 claims abstract description 21
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 21
- 235000013312 flour Nutrition 0.000 claims abstract description 20
- 238000002360 preparation method Methods 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 244000291564 Allium cepa Species 0.000 claims abstract 3
- 235000013330 chicken meat Nutrition 0.000 claims description 57
- 235000015228 chicken nuggets Nutrition 0.000 claims description 32
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 20
- 235000008397 ginger Nutrition 0.000 claims description 20
- 150000003839 salts Chemical class 0.000 claims description 20
- 241000522254 Cassia Species 0.000 claims description 10
- 240000006927 Foeniculum vulgare Species 0.000 claims description 10
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 10
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 10
- 240000004760 Pimpinella anisum Species 0.000 claims description 10
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 10
- 244000223014 Syzygium aromaticum Species 0.000 claims description 10
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 10
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 10
- 238000005554 pickling Methods 0.000 claims description 8
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 6
- 240000007232 Illicium verum Species 0.000 claims description 6
- 235000008227 Illicium verum Nutrition 0.000 claims description 6
- 229940119138 anise seed extract Drugs 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 240000008574 Capsicum frutescens Species 0.000 claims description 4
- 244000062250 Kaempferia rotunda Species 0.000 claims description 4
- 239000001390 capsicum minimum Substances 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 235000002639 sodium chloride Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000014080 ginger ale Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 18
- 241000234314 Zingiber Species 0.000 description 18
- 235000007265 Myrrhis odorata Nutrition 0.000 description 8
- 241000395033 Kaempferia Species 0.000 description 6
- 238000003756 stirring Methods 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a fried chicken food and process for preparation, wherein raw materials include chicken chops 100120 weight parts, green onion juice 0. 5-1 weight part, ginger ale 0. 5-1 weight part, soy sauce 1-2 weight parts, table salt 0. 25-0. 5 weight part, cooking wine 0. 5-1 weight part, flour 10-15 weight parts and eggs 5-10 weight parts.
Description
Technical field
The present invention relates to a kind of food, relate in particular to a kind of chicken nugget and preparation method thereof.
Background technology
Chicken is one of human often edible poultry, and the way of chicken is varied, and the chicken nugget of stir-fry is arranged, stew full chicken, braised chicken etc., traditional eating method can now be eaten as stir-fry chicken, stewed full chicken, be not easy to carry and circulate, though vacuum-packed braised chicken be easy to carry and circulate because be a whole chicken, edible not too convenient, and when seasoning, taste is difficult to infiltrate chicken inside fully, thereby influence the mouthfeel of chicken to a certain extent, its eating method is more single simultaneously, eats also more greasy; And common chicken nugget is because the infiltration deficiency of seasoning matter, and various raw materials is uncertain, for the mouthfeel of chicken nugget is brought certain influence.
Summary of the invention
Technical problem to be solved by this invention provides that a kind of mouthfeel is good, easy to carry, nutritious, the chicken nugget of instant.
Another technical problem to be solved by this invention provides a kind of method of making above-mentioned chicken nugget.
For solving the problems of the technologies described above, technical scheme of the present invention is to be made by following raw material:
Live chickens piece 100～120 eggs 5～10 flour 10～15
Green onion juice 0.5～1 ginger juice 0.5～1 soy sauce 1～2
Salt 0.25～0.5 cooking wine 0.5～1.
And best proportioning of the present invention (weight portion) is:
Live chickens piece 110 eggs 7.5 flour 12.5
Green onion juice 0.75 ginger juice 0.75 soy sauce 1.5
Salt 0.375 cooking wine 0.75.
The method of making above-mentioned chicken nugget is:
In the live chickens piece of 100～120 weight portions, add the green onion juice of 0.5～1 weight portion, ginger juice, 1～2 weight portion soy sauce, the salt of 0.25～0.5 weight portion and the cooking wine of 0.5～1 weight portion of 0.5～1 weight portion is pickled;
The raw egg of putting into the flour of 10～15 weight portions and 5～10 weight portions in the live chickens piece after pickling is poured the live chickens piece into and is stirred, and makes the surface of each live chickens piece all hang one deck egg batter equably;
The live chickens piece of hanging after sticking with paste is put into 190～210 ℃ deep fat, when treating that the chicken nugget surface is golden yellow, pull chicken nugget out cooling and get final product.
Beneficial effect: because the present invention calls in green onion with chicken nugget, ginger, soy sauce, cooking wine, salt is pickled, hang up very thin surface layer of one deck and egg layer again on the surface, oil can not infiltrate live chickens piece inside when fried, make the chicken nugget crisp outside tender inside, delicious good to eat and non-greasy, and the multiple eating method can be arranged, and as boiled dinner separately, also can be with the vegetables boiled dinner, and can according to how many random quantity of adjusting needs of edible number, more convenient, and soup delicate flavour U.S., be rich in the calcium of useful health, iron, various nutrients such as Cobastab, also can carry out vacuum packaging, be easy to carry, preserve, opening bag is edible, the instant material benefit.
The specific embodiment
Embodiment one: present embodiment is to be made by the following weight proportion raw material:
Live chickens piece 110 eggs 7.5 flour 12.5
Green onion juice 0.75 ginger juice 0.75 soy sauce 1.5
Salt 0.375 cooking wine 0.75.
Above-mentioned each component is made preparation method of the present invention is:
Earlier adding green onion juice, ginger juice, soy sauce, salt and cooking wine by above-mentioned weight portion in the live chickens piece pickles;
Pour the live chickens piece into and stir by putting into flour and raw egg in the live chickens piece of above-mentioned weight portion after pickling then, make the surface of each live chickens piece all hang one deck egg batter equably;
The live chickens piece that to hang again after sticking with paste is put into 190～210 ℃ deep fat, when treating that the chicken nugget surface is golden yellow, pulls chicken nugget out cooling and promptly can be made into the original flavor chicken nugget.
Embodiment two: present embodiment is to be made by the following weight proportion raw material:
Live chickens piece 110 eggs 7.5 flour 12.5
Green onion juice 0.75 ginger juice 0.75 soy sauce 1.5
Salt 0.375 cooking wine 0.75 anise 0.2
Chinese prickly ash 0.1 spiceleaf 0.1 Chinese cassia tree 0.1
Radix Glycyrrhizae 0.1 fennel 0.2 cloves 0.1
Kaempferia galamga 0.1.
Above-mentioned each component is made preparation method of the present invention is:
Add green onion juice, ginger juice, soy sauce, salt and cooking wine by above-mentioned weight portion in the live chickens piece earlier, anise, Chinese prickly ash, spiceleaf, Chinese cassia tree, Radix Glycyrrhizae, fennel, cloves, the kaempferia galamga that adds above-mentioned weight portion again boils the star anise seed extract of 2～3 weight portions that form the live chickens piece pickled;
Pour the live chickens piece into and stir by putting into flour and raw egg in the live chickens piece of above-mentioned weight portion after pickling then, make the surface of each live chickens piece all hang one deck egg batter equably;
The live chickens piece that to hang again after sticking with paste is put into 190～210 ℃ deep fat, when treating that the chicken nugget surface is golden yellow, pulls chicken nugget out cooling and promptly can be made into the seasoning chicken nugget.
Embodiment three: present embodiment is to be made by the following weight proportion raw material:
Live chickens piece 110 eggs 7.5 flour 12.5
Green onion juice 0.75 ginger juice 0.75 soy sauce 1.5
Salt 0.375 cooking wine 0.75 anise 0.2
Chinese prickly ash 0.1 spiceleaf 0.1 Chinese cassia tree 0.1
Radix Glycyrrhizae 0.1 fennel 0.2 cloves 0.1
Kaempferia galamga 0.1 Tabasco 1.5.
Above-mentioned each component is made preparation method of the present invention is:
In the live chickens piece, add green onion juice, ginger juice, soy sauce, salt and cooking wine by above-mentioned weight portion earlier, anise, Chinese prickly ash, spiceleaf, Chinese cassia tree, Radix Glycyrrhizae, fennel, cloves, the kaempferia galamga that adds above-mentioned weight portion again boils the star anise seed extract of 2～3 weight portions that form, and adds capsicum by 0.2～0.4 weight portion and boils the Tabasco that forms the live chickens piece is pickled;
Pour the live chickens piece into and stir by putting into flour and raw egg in the live chickens piece of above-mentioned weight portion after pickling then, make the surface of each live chickens piece all hang one deck egg batter equably;
The live chickens piece that to hang again after sticking with paste is put into 190～210 ℃ deep fat, when treating that the chicken nugget surface is golden yellow, pulls chicken nugget out cooling and promptly can be made into the pungent chicken nugget.
Embodiment four: present embodiment is to be made by the following weight proportion raw material:
Live chickens piece 110 eggs 7.5 flour 12.5
Green onion juice 0.75 ginger juice 0.75 soy sauce 1.5
Salt 0.375 cooking wine 0.75 Tabasco 1.5.
Above-mentioned each component is made preparation method of the present invention is:
Earlier in the live chickens piece, add green onion juice, ginger juice, soy sauce, salt and cooking wine, add capsicum by 0.2～0.4 weight portion again and boil the Tabasco that forms the live chickens piece is pickled by above-mentioned weight portion;
Pour the live chickens piece into and stir by putting into flour and raw egg in the live chickens piece of above-mentioned weight portion after pickling then, make the surface of each live chickens piece all hang one deck egg batter equably;
The live chickens piece that to hang again after sticking with paste is put into 190～210 ℃ deep fat, when treating that the chicken nugget surface is golden yellow, pulls chicken nugget out cooling and promptly can be made into chicken nugget.
Embodiment five: present embodiment is to be made by the following weight proportion raw material:
Live chickens piece 100 eggs 5 flour 10
Green onion juice 0.5 ginger juice 0.5 soy sauce 1
Salt 0.25 cooking wine 0.5.
Above-mentioned each component makes preparation method of the present invention and embodiment one in like manner can get.
Embodiment six: present embodiment is to be made by the following weight proportion raw material:
Live chickens piece 100 eggs 5 flour 10
Green onion juice 0.5 ginger juice 0.5 soy sauce 1
Salt 0.25 cooking wine 0.5 anise 0.15
Chinese prickly ash 0.05 spiceleaf 0.05 Chinese cassia tree 0.05
Radix Glycyrrhizae 0.05 fennel 0.15 cloves 0.05
Kaempferia galamga 0.05.
Above-mentioned each component makes preparation method of the present invention and embodiment two in like manner can get.
Embodiment seven: present embodiment is to be made by the following weight proportion raw material:
Live chickens piece 100 eggs 5 flour 10
Green onion juice 0.5 ginger juice 0.5 soy sauce 1
Salt 0.25 cooking wine 0.5 anise 0.15
Chinese prickly ash 0.05 spiceleaf 0.05 Chinese cassia tree 0.05
Radix Glycyrrhizae 0.05 fennel 0.15 cloves 0.05
Kaempferia galamga 0.05 Tabasco 1.
Above-mentioned each component makes preparation method of the present invention and embodiment three in like manner can get.
Embodiment eight: present embodiment is to be made by the following weight proportion raw material:
Live chickens piece 120 eggs 10 flour 15
Green onion juice 1 ginger juice 1 soy sauce 2
Salt 0.5 cooking wine 1.
Above-mentioned each component makes preparation method of the present invention and embodiment one in like manner can get.
Embodiment nine: present embodiment is to be made by the following weight proportion raw material:
Live chickens piece 120 eggs 10 flour 15
Green onion juice 1 ginger juice 1 soy sauce 2
Salt 0.5 cooking wine 1 anise 0.25
Chinese prickly ash 0.15 spiceleaf 0.15 Chinese cassia tree 0.15
Radix Glycyrrhizae 0.15 fennel 0.25 cloves 0.15
Kaempferia galamga 0.15.
Above-mentioned each component makes preparation method of the present invention and embodiment two in like manner can get.
Embodiment ten: present embodiment is to be made by the following weight proportion raw material:
Live chickens piece 120 eggs 10 flour 15
Green onion juice 1 ginger juice 1 soy sauce 2
Salt 0.5 cooking wine 1 anise 0.25
Chinese prickly ash 0.15 spiceleaf 0.15 Chinese cassia tree 0.15
Radix Glycyrrhizae 0.15 fennel 0.25 cloves 0.15
Kaempferia galamga 0.15 Tabasco 2.
Above-mentioned each component makes preparation method of the present invention and embodiment three in like manner can get.
The present invention can instant i.e. usefulness, also can carry out vacuum packaging, is easy to carry, preserves, instant.
Claims (6)
1. a chicken nugget is characterized in that, it is made by the raw material of following weight parts:
Live chickens piece 100～120 raw eggs 5～10 flour 10～15
Green onion juice 0.5～1 ginger juice 0.5～1 soy sauce 1～2
Salt 0.25～0.5 cooking wine 0.5～1.
2. a kind of chicken nugget as claimed in claim 1 is characterized in that described raw material also comprises the star anise seed extract of 2～3 weight portions, and described star anise seed extract is boiled by the aniseed of following weight parts and forms:
Anistree 0.15～0.25 Chinese prickly ash 0.05～0.15
Spiceleaf 0.05～0.15 Chinese cassia tree 0.05～0.15
Radix Glycyrrhizae 0.05～0.15 fennel 0.15～0.25
Cloves 0.05～0.15 kaempferia galamga 0.05～0.15.
3. a kind of chicken nugget as claimed in claim 1 or 2 is characterized in that: described raw material also comprises the Tabasco of 1～2 weight portion, and described Tabasco is boiled by the capsicum of 0.2～0.4 weight portion and forms.
4. the preparation method of a chicken nugget is characterized in that, may further comprise the steps:
In the live chickens piece of 100～120 weight portions, add the green onion juice of 0.5～1 weight portion, ginger juice, 1～2 weight portion soy sauce, the salt of 0.25～0.5 weight portion and the cooking wine of 0.5～1 weight portion of 0.5～1 weight portion is pickled;
The raw egg of putting into the flour of 10～15 weight portions and 5～10 weight portions in the live chickens piece after pickling is poured the live chickens piece into and is stirred, and makes the surface of each live chickens piece all hang one deck egg batter equably;
The live chickens piece of hanging after sticking with paste is put into 190～210 ℃ deep fat, when treating that the chicken nugget surface is golden yellow, pull chicken nugget out cooling and get final product.
5. the preparation method of a kind of chicken nugget as claimed in claim 4 is characterized in that: at the described star anise seed extract that adds 2～3 weight portions in the step of pickling, described star anise seed extract is boiled by the aniseed of following weight parts and forms:
Anistree 0.15～0.25 Chinese prickly ash 0.05～0.15
Spiceleaf 0.05～0.15 Chinese cassia tree 0.05～0.15
Radix Glycyrrhizae 0.05～0.15 fennel 0.15～0.25
Cloves 0.05～0.15 kaempferia galamga 0.05～0.15.
6. as the preparation method of claim 4 or 5 described a kind of chicken nugget, it is characterized in that: at the described Tabasco that adds 1～2 weight portion in the step of pickling, described Tabasco is boiled by the capsicum of 0.2～0.4 weight portion and forms.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100146592A CN101057683A (en) | 2007-05-19 | 2007-05-19 | Fried chicken block and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100146592A CN101057683A (en) | 2007-05-19 | 2007-05-19 | Fried chicken block and its preparing process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101057683A true CN101057683A (en) | 2007-10-24 |
Family
ID=38864104
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007100146592A Pending CN101057683A (en) | 2007-05-19 | 2007-05-19 | Fried chicken block and its preparing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101057683A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266072A (en) * | 2011-06-23 | 2011-12-07 | 河南省淇县永达食业有限公司 | Making method for Shixiang chicken dice |
| CN102669717A (en) * | 2011-03-17 | 2012-09-19 | 宝钢集团宝山宾馆 | Method for making beef |
| CN104256701A (en) * | 2014-10-15 | 2015-01-07 | 河南省淇县永达食业有限公司 | Preparation method of kelp sandwiched chicken nugget |
| CN105166972A (en) * | 2015-09-02 | 2015-12-23 | 鹤壁市永达美源食品有限公司 | Oil slick free quick frozen fried chicken production method |
-
2007
- 2007-05-19 CN CNA2007100146592A patent/CN101057683A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669717A (en) * | 2011-03-17 | 2012-09-19 | 宝钢集团宝山宾馆 | Method for making beef |
| CN102266072A (en) * | 2011-06-23 | 2011-12-07 | 河南省淇县永达食业有限公司 | Making method for Shixiang chicken dice |
| CN104256701A (en) * | 2014-10-15 | 2015-01-07 | 河南省淇县永达食业有限公司 | Preparation method of kelp sandwiched chicken nugget |
| CN105166972A (en) * | 2015-09-02 | 2015-12-23 | 鹤壁市永达美源食品有限公司 | Oil slick free quick frozen fried chicken production method |
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| PB01 | Publication | ||
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Open date: 20071024 |