CN1008595B - Method for making palace-flavored roasted chicken - Google Patents
Method for making palace-flavored roasted chickenInfo
- Publication number
- CN1008595B CN1008595B CN86103995A CN86103995A CN1008595B CN 1008595 B CN1008595 B CN 1008595B CN 86103995 A CN86103995 A CN 86103995A CN 86103995 A CN86103995 A CN 86103995A CN 1008595 B CN1008595 B CN 1008595B
- Authority
- CN
- China
- Prior art keywords
- chicken
- soup
- wine
- honey
- palace
- 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.)
- Expired
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 48
- 238000000034 method Methods 0.000 title abstract description 5
- 235000014347 soups Nutrition 0.000 claims abstract description 15
- 235000012907 honey Nutrition 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 241000411851 herbal medicine Species 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000000465 moulding Methods 0.000 claims description 6
- 210000002615 epidermis Anatomy 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000003307 slaughter Methods 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims 1
- 235000021228 wine soup Nutrition 0.000 claims 1
- 210000000988 bone and bone Anatomy 0.000 abstract description 7
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000007164 Oryza sativa Nutrition 0.000 abstract 1
- 230000002421 anti-septic effect Effects 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 210000003746 feather Anatomy 0.000 abstract 1
- 239000012530 fluid Substances 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 235000009566 rice Nutrition 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 210000002435 tendon Anatomy 0.000 abstract 1
- 238000009423 ventilation Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000013330 chicken meat Nutrition 0.000 description 38
- 235000013372 meat Nutrition 0.000 description 4
- 210000003491 skin Anatomy 0.000 description 4
- 230000003260 anti-sepsis Effects 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- 241000272525 Anas platyrhynchos Species 0.000 description 2
- 241000972773 Aulopiformes Species 0.000 description 2
- 241001647745 Banksia Species 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241000522254 Cassia Species 0.000 description 2
- 240000002943 Elettaria cardamomum Species 0.000 description 2
- 240000002045 Guettarda speciosa Species 0.000 description 2
- 235000001287 Guettarda speciosa Nutrition 0.000 description 2
- 244000062250 Kaempferia rotunda Species 0.000 description 2
- 235000013422 Kaempferia rotunda Nutrition 0.000 description 2
- 244000241872 Lycium chinense Species 0.000 description 2
- 235000015468 Lycium chinense Nutrition 0.000 description 2
- 240000002853 Nelumbo nucifera Species 0.000 description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 2
- 244000197580 Poria cocos Species 0.000 description 2
- 235000008599 Poria cocos Nutrition 0.000 description 2
- 241000220317 Rosa Species 0.000 description 2
- 210000000683 abdominal cavity Anatomy 0.000 description 2
- 230000037237 body shape Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000005300 cardamomo Nutrition 0.000 description 2
- 210000000038 chest Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 210000003811 finger Anatomy 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000019515 salmon Nutrition 0.000 description 2
- 239000008159 sesame oil Substances 0.000 description 2
- 235000011803 sesame oil Nutrition 0.000 description 2
- 240000001829 Catharanthus roseus Species 0.000 description 1
- 241001517368 Coelogyne Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 210000005224 forefinger Anatomy 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000000321 herbal drug Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000032696 parturition Effects 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 210000001562 sternum Anatomy 0.000 description 1
- 210000003813 thumb Anatomy 0.000 description 1
- 210000000689 upper leg Anatomy 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
A method for making palace-style roast chicken includes such technological steps as choosing tender cock from about two jin's of body society, killing, removing feather, opening chest, washing, shaping, decocting in aged fermented glutinous rice soup, removing fat and smell, cooking, coating honey on cock body, and roasting. The roasted chicken is orange red, scorched outside and tender inside, is crispy and delicious, and is not greasy when being eaten; has the effects of invigorating spleen and stomach, promoting fluid production, nourishing blood, tonifying yang, invigorating kidney, and strengthening tendons and bones; the roasted chicken produced by the method can be stored for a week without spoiling under the condition of ventilation at normal temperature, and has certain sterilization and antiseptic effects.
Description
The present invention relates to a kind of preparation method of roast chicken, particularly a kind of method of making Chinese imperial palace roast chicken.
The method of known baking poultry for example has Hungary's roast chicken, Beijing roast duck, European roast chicken etc., their common feature be through pluck, cut open the chest, after the cleaning, moulding directly into the stove baking, bake and take out that to be stained with seasoning matter edible.Its shortcoming is that taste differs in the chicken that bakes or the duck table, and fat oil is many, the cholesterol level height, and it is poor that meat takes off bone, inconvenient eating, and inefficacy and antisepsis.
The purpose of this invention is to provide a kind of roast chicken preparation method that can overcome above-mentioned shortcoming, its manufacturing process mainly be select two and half left and right sides body shapes for use and tender cock, he after slaughtering, pluck, cut open the chest, cleans moulding, being equipped with Chinese herbal medicine with old wine with dregs soup decocts, after taking off bone and removing raw meat and boil, again honey spread chicken body is gone into the stove baking and form, come out of the stove and upward before the dish chicken body is smeared sesame oil.Chicken after the baking is salmon pink, and light is bright-coloured, tenders with a crispy crust, crisp-fried is good to eat, food oiliness, taste is the same outside and inside, and certain antisepsis is arranged, and has out spleen and be good for the stomach, and relaxes the muscles and stimulate the blood circulation black invention order, the curative effect of strengthening yang and invigorating kidney.
Below in conjunction with an embodiment preparation method of the present invention is described:
Select then the body shape of giving birth to about 2 jin half for use and tender cock number is slaughtered, engagement soaked in 65 ℃～80 ℃ warm water and plucked in 1～3 minute after blood drained, and hair is put into cold water again and soaked after moving back only, only remove residual fine hair, the dirt in outer skin and the pore with the copper wire brush.Neck cuts an osculum behind the chicken then, with middle finger oesophagus, tracheae, chicken stomach is pulled out and cuts off removing; Upwards push away repeatedly from government official chicken incision with thumb again and wash for several times, the dirt that remains in the chicken mouth is slipped out, the tongue skin is wiped off, nasal mucus is extruded in the nostril, rinse well with clear water, cut off Yi Changkou (can not break the chicken intestines) along the abdominal cavity from Ji Gangmenchu and use forefinger, middle finger is pulled out chicken organ, cut the parson's nose inboard open, extract " addled egg ", putting into cold water soaked after three to four hours, clean repeatedly four to eight times with clear water, control solid carbon dioxide branch is placed on the workbench, cuts off to breastbone is most advanced and sophisticated from the parallel chicken chamber that penetrates of chicken abdominal cavity incision with scissors, with chopper two thighs of chicken is pounded disconnected moulding again, chicken after the moulding is forbidden to have the broken skin wing that breaks, and takes off on the ground as live chickens.
The preparation method of wine with dregs soup is as follows: after tens one's old mother chickens are put into plain boiled water and boil into the mud shape, pull bone out, then use boiled chicken repeatedly with this soup, through decades, go up the century-old old wine with dregs soup that has just become boiled chicken to use that uses.
It is boiled that above-mentioned boiled chicken are put into pot with wine with dregs soup, Chinese traditional and herbal drugs bag is placed in the soup again.The ratio of Chinese herbal medicine and wine with dregs soup is: 2～6: 1000.Chinese herbal medicine through pulverize mixing is in following ratio mixed preparing: unit (gram)
Chicken head after the moulding is made progress vertical out-fall in pot, and wine with dregs soup will soak the full chicken of lid fully, according to chicken breed age difference, the time of boiled chicken was not waited with 90～210 minutes, Tang Wen remains on 100 ℃～120 ℃ low baking temperatures and boils, and the time that general cock is boiled than hen is short, and the time that young chicken is boiled than one's old mother chicken is short; Boil that Flaccid Coelogyne joint skin splits, pull control soup when the disconnected muscle of bone is bloomed out.Water and the honey ratio by 1: 2 or 2: 5 is mixed up, mix up with brush, be coated in equably with brush and went into stove baking on the chicken epidermis 3～10 minutes, temperature is advisable with 300～700 ℃ in this moment stove, chicken come out of the stove the back smear on the epidermis sesame oil can on dish edible.
Because the Chinese herbal medicine boiling of the old wine with dregs of employing Tonga, so the grease of chicken is deviate from, wine with dregs soup taste infiltrates the chicken body makes it the same outside and inside.Meat is soft, is easy to take off bone; Again since Chinese herbal medicine go into food in the chicken body have out spleen be good for the stomach, promote the production of body fluid nourish blood, curative effect that establishing-Yang is mended stomach, strengthened muscles and bones; Put being stale-proof in seven days not sour certain antibiotic antisepsis that has at normal temperatures; Moreover wine with dregs soup and Chinese herbal medicine reasonable proportioning.Make chicken no unpleasant taste of traditional Chinese medicine after the boiling in soup.Chicken body after the baking is glossy to be bright, is salmon pink, tenders with a crispy crust, and crisp-fried is good to eat, and is handsome in appearance, is easy to put.
(table 1)
Genseng 1～4 Chinese cassia tree 12～16 kaempferia galamgas 16～20
The fruit of Chinese wolfberry 18～23 fructus amomis 17～22 public fourths 16～20
Lotus seeds 4～7 roots of Dahurain angelica 8～15 galingals 7～12
Yuan meat 5～8 mountain Yuan 4～7 mountain hays 20～25
Poria cocos 12～17 mountains 4～8 cardamoms 18～23
Dried orange peel 10～30 banksia rose 10～15
(table 2)
Genseng 1～4 Chinese cassia tree 12～16 kaempferia galamgas 16～20
The fruit of Chinese wolfberry 18～23 fructus amomis 17～22 public fourths 16～20
Lotus seeds 4～7 roots of Dahurain angelica 8～15 galingals 7～12
Yuan meat 5～8 mountain Yuan 4～7 mountain hays 20～25
Poria cocos 12～17 mountains 4～8 cardamoms 18～23
Dried orange peel 10～30 banksia rose 10～15
Claims (4)
1, a kind of method of making the imperial palace roast chicken, earlier chicken is carried out preliminary treatment, comprise slaughter, pluck, cut open the chest, cleaning and moulding, then chicken is placed on fill old wine with dregs soup and Chinese herbal medicine the pot in low baking temperature cooked after, again its epidermis is coated with and puts into the baking oven baking with honey and form, it is characterized in that this Chinese herbal medicine is made up of following main component: unit (gram)
Mixed preparing forms this Chinese herbal medicine through pulverizing according to the above ratio, and the ratio of it and wine with dregs soup is: 2～6: 1000.
2,, it is characterized in that said low baking temperature should make the temperature of fine wine soup remain on 100-120 ℃ according to the preparation method of the described imperial palace of claim 1 roast chicken.
3, according to the preparation method of the described imperial palace of claim 1 roast chicken, it is characterized in that should adding entry in the said honey, the ratio of honey and water is 2: 1 or 5: 2.
4,, it is characterized in that said oven temperatures should be controlled at 300-700 ℃ according to the preparation method of the described imperial palace of claim 1 roast chicken.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN86103995A CN1008595B (en) | 1986-06-13 | 1986-06-13 | Method for making palace-flavored roasted chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN86103995A CN1008595B (en) | 1986-06-13 | 1986-06-13 | Method for making palace-flavored roasted chicken |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN86103995A CN86103995A (en) | 1988-07-13 |
| CN1008595B true CN1008595B (en) | 1990-07-04 |
Family
ID=4802275
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN86103995A Expired CN1008595B (en) | 1986-06-13 | 1986-06-13 | Method for making palace-flavored roasted chicken |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1008595B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7934627B2 (en) | 2005-10-13 | 2011-05-03 | Alcoa Inc. | Apparatus and method for high pressure extrusion with molten aluminum |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1058604C (en) * | 1997-11-18 | 2000-11-22 | 北京市香妃烤鸡快餐有限责任公司 | Method for making roast chicken |
| CN1087600C (en) * | 1997-12-17 | 2002-07-17 | 艾广富 | Beijing royal roast duck and its production method |
| CN1106801C (en) * | 2000-09-04 | 2003-04-30 | 广东华怡(集团)新产品开发研究所 | Method for preparing fragrant chicken by using radix fici simplicissimae, radix fici simplicissimae and radix fici simplicissimae |
| CN101233932B (en) * | 2007-02-02 | 2011-12-28 | 陈赵明 | Method for preparing 'xinchaozixiang' chicken |
| CN101584479B (en) * | 2008-05-22 | 2012-10-31 | 卢泽金 | Cooking method of roast cock |
| CN101617832B (en) * | 2009-07-20 | 2011-08-10 | 南京农业大学 | Soo guy chicken processing technique |
| CN102652564B (en) * | 2012-04-10 | 2013-12-11 | 池州市金凤凰天然食品有限公司 | Preparing method of kidney-tonifying qi-benefiting seasoned duck |
| CN102793195A (en) * | 2012-09-03 | 2012-11-28 | 倍思特食品（苏州）有限公司 | Sliced dried meat containing nuts and processing method of same |
| CN106722257A (en) * | 2016-11-15 | 2017-05-31 | 秀山县培君餐饮文化有限公司 | A kind of preparation method of bubble green pepper poker |
| CN106538982A (en) * | 2016-11-15 | 2017-03-29 | 秀山县培君餐饮文化有限公司 | A kind of preparation method of clear soup mutton |
| CN107410918A (en) * | 2017-08-17 | 2017-12-01 | 王树和 | A kind of roast chicken of relieving alcoholism and protecting liver |
-
1986
- 1986-06-13 CN CN86103995A patent/CN1008595B/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7934627B2 (en) | 2005-10-13 | 2011-05-03 | Alcoa Inc. | Apparatus and method for high pressure extrusion with molten aluminum |
Also Published As
| Publication number | Publication date |
|---|---|
| CN86103995A (en) | 1988-07-13 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C13 | Decision | ||
| GR02 | Examined patent application | ||
| CI01 | Publication of corrected invention patent application |
Correction item: Applicant address Correct: Beijing County Pinggu Daxing Township court flavor roast chicken factory False: 3-7, new building, telegraph alley, Yuanbaoshan District, Liaoning, Dandong Number: 27 Page: 62 Volume: 6 Correction item: Applicant Correct: Pinggu Beijing court flavor roast chicken factory False: Tang Guoxing Number: 27 Page: 62 Volume: 6 |
|
| CI01 | Publication of corrected invention patent application |
Correction item: Applicant address Correct: Daxing County, Pinggu County, Beijing False: 3-7, new building, telegraph alley, Yuanbaoshan District, Liaoning, Dandong Number: 27 Volume: 6 Correction item: Applicant Correct: Pinggu Beijing palace style chicken roast factory False: Tang Guoxing Number: 27 Volume: 6 |
|
| COR | Change of bibliographic data |
Free format text: CORRECT FROM: TANG GUOXING TO: ROYAL FLAVOR DUCK-BAKING PLANT, PINGGU DISTRICT, BEIJING CITY; FROM:NO.3-7, DIANBAO LANE,YUANBAO DISTRICT,DANDONG CITY, LIAONING PROVINCE TO: ROYAL FLAVOR DUCK-BAKING PLANT, DAXINGZHUANG TOWN, PINGGU DISTRICT, BEIJING CITY |
|
| ERR | Gazette correction |
Free format text: CORRECT FROM: TANG GUOXING TO: ROYAL FLAVOR DUCK-BAKING PLANT, PINGGU DISTRICT, BEIJING CITY; FROM:NO.3-7, DIANBAO LANE,YUANBAO DISTRICT,DANDONG CITY, LIAONING PROVINCE TO: ROYAL FLAVOR DUCK-BAKING PLANT, DAXINGZHUANG TOWN, PINGGU DISTRICT, BEIJING CITY |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C53 | Correction of patent of invention or patent application | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: APPLICANT; FROM: PINGGU GONGTINGFENGWEI ROAST CHICKEN FACTORY, BEIJING CITY TO: TANG GUOXING |
|
| CP03 | Change of name, title or address |
Address after: Beijing Xizhimen niangniangmiao Hutong No. 85 Applicant after: Tang Guoxing Address before: Daxing County, Pinggu County, Beijing Applicant before: Pinggu Beijing palace style chicken roast factory |
|
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |