阅读说明：本技术 一种口水鸡的加工制作方法 (Processing and making method of chicken in mouth with water ) 是由 王立民 孙海峰 于 2020-07-09 设计创作，主要内容包括：本发明公开了一种口水鸡的加工制作方法,具体包括下列步骤：清洗、煮制、修整、调汁,并提供了汁水包括如下重量份数的组分：精盐1～3份、味精4～6份、鸡精4～6份、麻椒面0.5～1.5份、绵白糖1～3份、白芝麻8～12份、鸡汁8～12份、海鲜酱油10～20份、花椒油15～25份、辣椒油70～90份,纯净水190～210份。本发明属于食品加工领域,具体提供了一种口水鸡的加工制作方法,制作便捷,调味汁配方合理,风味协调,能够和鸡肉更好地结合,辅助突出鸡肉本身的香味,增加鸡肉的鲜美程度,且通过各组分之间的配伍作用,集麻辣鲜香嫩爽于一身,不但口味独特,皮质嫩滑,脆而不腻,而且具有增强体力,补肾益精,提高人的免疫力的功效。(The invention discloses a processing and making method of a chicken with mouth water, which comprises the following steps: cleaning, boiling, trimming and blending juice, and provides the juice which comprises the following components in parts by weight: 1-3 parts of refined salt, 4-6 parts of monosodium glutamate, 4-6 parts of chicken essence, 0.5-1.5 parts of spicy pepper powder, 1-3 parts of soft white sugar, 8-12 parts of white sesame, 8-12 parts of chicken juice, 10-20 parts of seafood soy sauce, 15-25 parts of pepper oil, 70-90 parts of chili oil and 190-210 parts of purified water. The invention belongs to the field of food processing, and particularly provides a processing and making method of a chicken in hot water, which is convenient and fast to make, has a reasonable formula of sauce, is harmonious in flavor, can be better combined with chicken, assists in highlighting the fragrance of the chicken, increases the delicious degree of the chicken, integrates freshness, fragrance, tenderness and refreshing through the compatibility of the components, has unique flavor, tender and smooth cortex, is crisp but not greasy, and has the effects of enhancing physical strength, tonifying kidney and replenishing vital essence and improving the immunity of a human body.)

1. The processing and making method of the chicken with mouth water is characterized by comprising the following steps:

(1) cleaning: repeatedly cleaning the drumstick for many times until no blood water is used as a raw material for later use;

(2) boiling: adding clean water into a pot, putting the drumstick into the pot with cold water, adding refined salt, ginger slices and shallot segments to remove fishy smell, boiling the pot for 20-25 minutes, fishing out the cooked drumstick, putting the cooked drumstick into ice water, and cooling to below 18 ℃, wherein the mass ratio of the clean water to the drumstick is 4: 1-5: 1;

(3) trimming: the chicken leg is cut into a sheet-shaped container with the thickness of 0.5 cm for later use.

(4) Juice mixing: taking a container, sequentially adding refined salt, monosodium glutamate, chicken essence, spicy hot powder, soft sugar, white sesame, chicken juice, seafood soy sauce, pepper oil and chili oil, mixing all the materials together, adding purified water, stirring until the materials are melted, pouring the mixture on the cut chicken legs, and making the chicken with the boiled water.

2. The processing and making method of the chicken with chili sauce as claimed in claim 1, wherein the refined salt, the monosodium glutamate, the chicken essence, the spicy hot powder, the soft white sugar, the white sesame, the chicken juice, the seafood soy sauce, the zanthoxylum oil, the chili oil and the purified water in the step (4) are respectively as follows in parts by weight: 1-3 parts of refined salt, 4-6 parts of monosodium glutamate, 4-6 parts of chicken essence, 0.5-1.5 parts of spicy pepper powder, 1-3 parts of soft white sugar, 8-12 parts of white sesame, 8-12 parts of chicken juice, 10-20 parts of seafood soy sauce, 15-25 parts of pepper oil, 70-90 parts of chili oil and 190-210 parts of purified water.

3. The processing and making method of the chicken with chili sauce as claimed in claim 2, wherein the refined salt, the monosodium glutamate, the chicken essence, the spicy hot powder, the soft white sugar, the white sesame, the chicken juice, the seafood soy sauce, the zanthoxylum oil, the chili oil and the purified water in the step (4) are respectively as follows in parts by weight: 1 part of refined salt, 4 parts of monosodium glutamate, 4 parts of chicken essence, 0.5 part of spicy pepper powder, 1 part of soft white sugar, 8 parts of white sesame, 8 parts of chicken juice, 10 parts of seafood soy sauce, 15 parts of pepper oil, 70 parts of chili oil and 190 parts of purified water.

4. The processing and making method of the chicken with chili sauce as claimed in claim 2, wherein the refined salt, the monosodium glutamate, the chicken essence, the spicy hot powder, the soft white sugar, the white sesame, the chicken juice, the seafood soy sauce, the zanthoxylum oil, the chili oil and the purified water in the step (4) are respectively as follows in parts by weight: 2 parts of refined salt, 5 parts of monosodium glutamate, 5 parts of chicken essence, 1 part of spicy pepper powder, 2 parts of soft white sugar, 10 parts of white sesame, 10 parts of chicken juice, 15 parts of seafood soy sauce, 20 parts of zanthoxylum oil, 80 parts of chili oil and 200 parts of purified water.

5. The processing and making method of the chicken with chili sauce as claimed in claim 2, wherein the refined salt, the monosodium glutamate, the chicken essence, the spicy hot powder, the soft white sugar, the white sesame, the chicken juice, the seafood soy sauce, the zanthoxylum oil, the chili oil and the purified water in the step (4) are respectively as follows in parts by weight: 3 parts of refined salt, 6 parts of monosodium glutamate, 6 parts of chicken essence, 1.5 parts of spicy pepper powder, 3 parts of soft white sugar, 12 parts of white sesame, 12 parts of chicken juice, 20 parts of seafood soy sauce, 25 parts of pepper oil, 90 parts of chili oil and 210 parts of purified water.

Technical Field

The invention belongs to the field of food processing, and particularly relates to a processing and making method of a chicken with chili sauce.

Background

The chicken is poultry, most of nutrient substances of the chicken are protein and fat, the chicken tastes delicious and is nutritious, and the chicken is sweet in taste and slightly warm in nature according to the traditional Chinese medicine. Has effects in warming middle-jiao, invigorating spleen, invigorating qi, nourishing blood, invigorating kidney, and replenishing essence. The chicken contains vitamin C, E, has high protein content, multiple types and high digestibility, is easily absorbed and utilized by human body, has the effects of enhancing physical strength and strengthening body, contains phospholipids which have important effect on human body growth and development, and is one of important sources of fat and phospholipids in Chinese dietary structure. The chicken has good dietary therapy effect on malnutrition, intolerance of cold, fatigue, irregular menstruation, anemia, weakness and the like. According to the traditional Chinese medicine, the chicken has the effects of warming the middle-jiao and tonifying qi, tonifying deficiency and replenishing essence, strengthening the spleen and stomach, activating blood and vessels and strengthening muscles and bones.

The chicken in the mouth is a traditional special dish of Sichuan China, has the characteristics of spicy, fresh, fragrant and tender taste, belongs to cold dishes in Sichuan dish series, has rich seasonings, and integrates the spicy, fresh, fragrant and tender taste. When cooking, the soup material for cooking chicken is very exquisite and needs to be right, so that the soluble protein of chicken can be furthest preserved, the delicious degree of chicken is increased, and the chicken has the special flavor and taste.

Disclosure of Invention

Aiming at the situation, the invention provides a processing and making method of the boiled chicken with simple and convenient making process and delicious taste.

The technical scheme adopted by the invention is as follows: the invention relates to a processing and making method of a chicken with mouth water, which comprises the following steps:

(1) cleaning: repeatedly cleaning the drumstick for many times until no blood water is used as a raw material for later use;

(2) boiling: adding clean water into a pan, putting the drumstick into the pan with cold water, adding refined salt, ginger slices and shallot sections to remove fishy smell, boiling the drumstick for 20-25 minutes, fishing out the cooked drumstick, putting the drumstick into ice water, and cooling to below 18 ℃ to compact the meat quality, wherein the mass ratio of the clean water to the drumstick is 4: 1-5: 1;

(3) trimming: cutting chicken leg into 0.5 cm thick sheet container;

(4) juice mixing: taking a container, sequentially adding refined salt, monosodium glutamate, chicken essence, spicy hot powder, soft white sugar, white sesame, chicken juice, seafood soy sauce, pepper oil and chili oil, mixing all the materials together, adding purified water, stirring until the materials are melted, pouring the mixture on the cut chicken legs, sprinkling chopped peanuts, scattering caraway powder, and finishing the preparation of the chicken.

Further, the refined salt, the monosodium glutamate, the chicken essence, the spicy powder, the soft white sugar, the white sesame, the chicken juice, the seafood soy sauce, the zanthoxylum oil, the chili oil and the purified water in the step (4) are respectively as follows in parts by weight: 1-3 parts of refined salt, 4-6 parts of monosodium glutamate, 4-6 parts of chicken essence, 0.5-1.5 parts of spicy pepper powder, 1-3 parts of soft white sugar, 8-12 parts of white sesame, 8-12 parts of chicken juice, 10-20 parts of seafood soy sauce, 15-25 parts of pepper oil, 70-90 parts of chili oil and 190-210 parts of purified water.

Preferably, the refined salt, the monosodium glutamate, the chicken essence, the spicy powder, the soft white sugar, the white sesame, the chicken juice, the seafood soy sauce, the zanthoxylum oil, the chili oil and the purified water in the step (4) are respectively as follows in parts by weight: 1 part of refined salt, 4 parts of monosodium glutamate, 4 parts of chicken essence, 0.5 part of spicy pepper powder, 1 part of soft white sugar, 8 parts of white sesame, 8 parts of chicken juice, 10 parts of seafood soy sauce, 15 parts of pepper oil, 70 parts of chili oil and 190 parts of purified water.

Preferably, the refined salt, the monosodium glutamate, the chicken essence, the spicy powder, the soft white sugar, the white sesame, the chicken juice, the seafood soy sauce, the zanthoxylum oil, the chili oil and the purified water in the step (4) are respectively as follows in parts by weight: 2 parts of refined salt, 5 parts of monosodium glutamate, 5 parts of chicken essence, 1 part of spicy pepper powder, 2 parts of soft white sugar, 10 parts of white sesame, 10 parts of chicken juice, 15 parts of seafood soy sauce, 20 parts of zanthoxylum oil, 80 parts of chili oil and 200 parts of purified water.

Preferably, the refined salt, the monosodium glutamate, the chicken essence, the spicy powder, the soft white sugar, the white sesame, the chicken juice, the seafood soy sauce, the zanthoxylum oil, the chili oil and the purified water in the step (4) are respectively as follows in parts by weight: 3 parts of refined salt, 6 parts of monosodium glutamate, 6 parts of chicken essence, 1.5 parts of spicy pepper powder, 3 parts of soft white sugar, 12 parts of white sesame, 12 parts of chicken juice, 20 parts of seafood soy sauce, 25 parts of pepper oil, 90 parts of chili oil and 210 parts of purified water.

The invention provides a novel processing and making method of a chicken with mouth wash, which is convenient and fast to make, has reasonable formula of seasoning juice, has harmonious flavor, can be better combined with chicken, assists in highlighting the fragrance of the chicken, increases the delicious degree of the chicken, integrates spicy, hot, fresh, fragrant, tender and refreshing effects through the compatibility of the components, has unique taste, tender and smooth cortex, is crisp and not greasy, and has the effects of enhancing physical strength, tonifying kidney and replenishing vital essence and improving the immunity of people.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments; all other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.