阅读说明：本技术 一种鸡丝脆骨及其制备方法 (Shredded chicken crisp bone and preparation method thereof ) 是由 赵文波 于 2019-09-20 设计创作，主要内容包括：本发明公开了一种鸡丝脆骨及其制备方法,属于食品生产技术领域,包括以下步骤：步骤一：准备原料,选取主料鸡丝脆骨若干,辅料牛骨、猪骨、柚子皮、柠檬、山楂和中药材,调料五香粉、大蒜粉、盐、糖、香料、料酒以及食用油；步骤二：准备初料,将鸡丝脆骨清洗后沥干水分,并将香料、柚子皮、柠檬和山楂按一定比例混合后利用料理机粉碎后均匀的涂抹在鸡丝脆骨的表面进行腌制,同时熬制浓汤。本发明通过使用中药材熬制浓汤用于煮熟鸡丝脆骨,能够增加鸡丝脆骨的营养,同时用蒸煮的方式使鸡丝脆骨变熟,能够最大程度的保留鸡丝脆骨的营养成份,防止营养流失。(The invention discloses a shredded chicken crisp bone and a preparation method thereof, belonging to the technical field of food production and comprising the following steps: the method comprises the following steps: preparing raw materials, namely selecting a plurality of shredded chicken bones as main materials, beef bones, pork bones, shaddock peels, lemons, hawthorns, Chinese medicinal materials as auxiliary materials, spice powder, garlic powder, salt, sugar, spice, cooking wine and edible oil as seasonings; step two: preparing a primary material, cleaning the chicken shred brittle bones, draining water, mixing spice, shaddock peel, lemon and hawthorn in a certain proportion, crushing by using a food processor, uniformly coating the mixture on the surfaces of the chicken shred brittle bones for pickling, and simultaneously decocting thick soup. According to the invention, the thick soup is boiled by using the Chinese medicinal materials and is used for boiling the shredded chicken bones, so that the nutrition of the shredded chicken bones can be increased, and meanwhile, the shredded chicken bones are cooked in a steaming and boiling manner, so that the nutritional ingredients of the shredded chicken bones can be retained to the greatest extent, and the nutrition loss is prevented.)

1. The preparation method of the chicken silk brittle bone is characterized by comprising the following steps:

the method comprises the following steps: preparing raw materials, namely selecting a plurality of shredded chicken bones as main materials, beef bones, pork bones, shaddock peels, lemons, hawthorns, Chinese medicinal materials as auxiliary materials, spice powder, garlic powder, salt, sugar, spice, cooking wine and edible oil as seasonings;

step two: preparing a primary material, cleaning the chicken shred brittle bones, draining water, mixing spice, shaddock peel, lemon and hawthorn in a certain ratio, crushing by using a food processor, uniformly coating the mixture on the surfaces of the chicken shred brittle bones for pickling, and simultaneously decocting thick soup;

step three: removing impurities, namely putting the chicken shreds and the crisp bones processed in the step two into an oil pan to remove water and taking out;

step four: preparing a finished product, namely putting the chicken shreds and the crisp bones prepared in the step three into thick soup, putting spices into a non-woven fabric bag, adding the non-woven fabric bag into the thick soup, stewing, and adding salt before taking out of a pot;

step five: draining the soup of the chicken shreds after the fourth step of stewing, spraying the five-spice powder and the garlic powder, and putting into an oven for baking to finish the preparation of the chicken shreds.

2. The method for preparing chicken silk gristle according to claim 1, wherein in the first step, the spice comprises 10-15 parts of bay leaves, 18-30 parts of fennel, 3-5 parts of pepper, 15-26 parts of ginger, 5-30 parts of cinnamon, 5-30 parts of dried orange peel and 5-30 parts of medlar.

3. The preparation method of the shredded crispy bone according to claim 1, wherein 1-3 kg of beef bone, 1-3 kg of pig bone, 100-300 parts of shaddock peel, 20-30 parts of lemon and 20-30 parts of hawthorn are used as auxiliary materials, and the edible oil comprises 30-60 parts of vegetable oil and animal oil.

4. The preparation method of the shredded crispy bone according to claim 1, wherein in the fourth step, the thick soup is prepared by putting the beef bone, the pork bone and the traditional Chinese medicines into a pot, boiling with strong fire, then putting the pot into salt and cooking wine, and stewing with slow fire for 2-5 h.

5. The preparation method of the shredded crispy bone according to claim 1, wherein in the first step, the traditional Chinese medicinal materials comprise 4-6 parts of radix rehmanniae, 4-6 parts of polygonum multiflorum, 4-6 parts of bighead atractylodes rhizome, 4-6 parts of ginseng and 4-6 parts of fritillaria.

6. The method of claim 1, wherein in step two, the flavor, grapefruit peel, lemon, and hawthorn are processed according to a ratio of 3: 2: 1: 1.

7. the method for preparing chicken silk brittle bone according to claim 1, wherein in the third step, the impurity removal time is 30-80 s, and the chicken silk brittle bone is fished out and then kept stand to drain oil.

8. The preparation method of the shredded chicken crisp bone according to claim 1, wherein in the fourth step, the shredded chicken crisp bone prepared in the third step is put into thick soup, stewed for 3-5 hours, and added with a proper amount of salt and sugar for seasoning before being taken out of a pot.

9. The method for preparing chicken silk crispy bone according to claim 1, wherein in the fifth step, the temperature of the oven is 120-180 ℃ and the baking time is 10-15 min.

10. The shredded chicken bone according to any one of claims 1-9, which is prepared by the method for preparing shredded chicken bone.

Technical Field

The invention relates to a shredded chicken gristle and a preparation method thereof, in particular to a shredded chicken gristle and a preparation method thereof, and belongs to the technical field of food production.

Background

The chicken crisp bone is also called Zhangzhongbao and chicken crisp, is favored by eaters due to unique taste, common dish examples comprise palace chicken crisp bone, spiced salt chicken crisp, spicy chicken crisp bone and Yanshan chicken crisp, the chicken crisp bone is cooked in a frying mode when the traditional chicken crisp bone is fried, the nutritional ingredients in chicken can be damaged due to overhigh oil temperature, and the long-term eating of fried food is not good for human health.

Disclosure of Invention

The invention mainly aims to solve the defects of the prior art and provide the chicken-silk crispy bone and the preparation method thereof.

The purpose of the invention can be achieved by adopting the following technical scheme:

a preparation method of chicken silk brittle bones comprises the following steps:

the method comprises the following steps: preparing raw materials, namely selecting a plurality of shredded chicken bones as main materials, beef bones, pork bones, shaddock peels, lemons, hawthorns, Chinese medicinal materials as auxiliary materials, spice powder, garlic powder, salt, sugar, spice, cooking wine and edible oil as seasonings;

step two: preparing a primary material, cleaning the chicken shred brittle bones, draining water, mixing spice, shaddock peel, lemon and hawthorn in a certain ratio, crushing by using a food processor, uniformly coating the mixture on the surfaces of the chicken shred brittle bones for pickling, and simultaneously decocting thick soup;

step three: removing impurities, namely putting the chicken shreds and the crisp bones processed in the step two into an oil pan to remove water and taking out;

step four: preparing a finished product, namely putting the chicken shreds and the crisp bones prepared in the step three into thick soup, putting spices into a non-woven fabric bag, adding the non-woven fabric bag into the thick soup, stewing, and adding salt before taking out of a pot;

step five: draining the soup of the chicken shreds after the fourth step of stewing, spraying the five-spice powder and the garlic powder, and putting into an oven for baking to finish the preparation of the chicken shreds.

Preferably, in the first step, the spice comprises 10-15 parts of bay leaves, 18-30 parts of fennel, 3-5 parts of pepper, 3-5 parts of zanthoxylum, 15-26 parts of ginger, 5-30 parts of cinnamon, 5-30 parts of dried orange peel and 5-30 parts of medlar.

Preferably, the auxiliary materials comprise 1-3 kg of ox bone, 1-3 kg of pig bone, 100-300 parts of shaddock peel, 20-30 parts of lemon and 20-30 parts of hawthorn, and the edible oil comprises 30-60 parts of vegetable oil and animal oil.

Preferably, in the fourth step, the thick soup is boiled by putting the beef bones, the pork bones and the traditional Chinese medicines into a pot, boiling with strong fire, and then putting the salt and the cooking wine into the pot, and stewing with slow fire for 2-5 hours.

Preferably, in the first step, the Chinese medicinal materials comprise 4-6 parts of radix rehmanniae, 4-6 parts of polygonum multiflorum, 4-6 parts of bighead atractylodes rhizome, 4-6 parts of ginseng and 4-6 parts of fritillaria.

Preferably, in the second step, the spice, the shaddock peel, the lemon and the hawthorn are mixed according to a ratio of 3: 2: 1: 1.

preferably, in the third step, the impurity removal time is 30-80 s, and the mixture is fished out and then stands for draining oil.

Preferably, in the fourth step, the chicken shreds prepared in the third step are placed into thick soup, the thick soup is stewed for 3-5 hours, and a proper amount of salt and sugar are added for seasoning before being taken out of the pot.

Preferably, in the fifth step, the temperature of the oven is 120-180 ℃, and the baking time is 10-15 min.

Preferably, the chicken shred crisp bone is prepared by the preparation method of the chicken shred crisp bone.

The invention has the beneficial technical effects that: according to the shredded chicken crisp bone and the preparation method thereof, the thick soup is boiled by using the Chinese medicinal materials and is used for boiling the shredded chicken crisp bone, so that the nutrition of the shredded chicken crisp bone can be increased, meanwhile, the shredded chicken crisp bone is cooked in a steaming and boiling mode, the nutritional ingredients of the shredded chicken crisp bone can be retained to the greatest extent, and the nutrition loss is prevented; the method has the advantages that the chicken shred crisp bones can be more crispy by adopting the steps of steaming and boiling firstly and then roasting by adopting the oven, meanwhile, the prepared chicken shred crisp bones are attractive in color, luster and flavor, crisp in meat quality and strong in fresh flavor, the quality of the chicken shred crisp bones is greatly improved, and the defect that the edible fried food affects the body health is avoided.

Detailed Description

In order to make the technical solutions of the present invention more clear and definite for those skilled in the art, the present invention is further described in detail with reference to the following examples, but the embodiments of the present invention are not limited thereto.

The preparation method of the chicken shred brittle bone provided by the embodiment comprises the following steps: the method comprises the following steps: preparing raw materials, namely selecting a plurality of shredded chicken bones as main materials, beef bones, pork bones, shaddock peels, lemons, hawthorns, Chinese medicinal materials as auxiliary materials, spice powder, garlic powder, salt, sugar, spice, cooking wine and edible oil as seasonings; step two: preparing a primary material, cleaning the chicken shred brittle bones, draining water, mixing spice, shaddock peel, lemon and hawthorn in a certain ratio, crushing by using a food processor, uniformly coating the mixture on the surfaces of the chicken shred brittle bones for pickling, and simultaneously decocting thick soup; step three: removing impurities, namely putting the chicken shreds and the crisp bones processed in the step two into an oil pan to remove water and taking out; step four: preparing a finished product, namely putting the chicken shreds and the crisp bones prepared in the step three into thick soup, putting spices into a non-woven fabric bag, adding the non-woven fabric bag into the thick soup, stewing, and adding salt before taking out of a pot; step five: draining the cooking liquor of the chicken shreds after the chicken shreds are roasted in the fourth step, spraying five spice powder and garlic powder, putting the chicken shreds into an oven for roasting, finishing the preparation of the chicken shreds, boiling concentrated soup by using traditional Chinese medicinal materials for cooking the chicken shreds, increasing the nutrition of the chicken shreds, cooking the chicken shreds by using a cooking mode, keeping the nutritional ingredients of the chicken shreds to the maximum degree, and preventing the nutrition loss; meanwhile, the chicken shreds are cooked firstly and then baked by the oven, so that the chicken shreds are more crispy, the prepared chicken shreds are attractive in color, fragrant and taste, crisp in meat quality and strong in fresh fragrance, the quality of the chicken shreds is greatly improved, and the defect that the edible fried food affects the health of a human body is avoided.

In the first step, the spice comprises 10-15 parts of bay leaves, 18-30 parts of fennel, 3-5 parts of pepper, 3-5 parts of zanthoxylum, 15-26 parts of ginger, 5-30 parts of cinnamon, 5-30 parts of dried orange peel and 5-30 parts of medlar, and auxiliary materials of 1-3 kg of beef bones, 1-3 kg of pig bones, 100-300 parts of shaddock peels, 20-30 parts of lemons and 20-30 parts of hawthorns, and the edible oil comprises 30-60 parts of vegetable oil and animal oil, in the first step, the traditional Chinese medicinal materials comprise 4-6 parts of radix rehmanniae, 4-6 parts of polygonum multiflorum, 4-6 parts of bighead atractylodes rhizome, 4-6 parts of ginseng and 4-6 parts of fritillaria, and in the fourth step, the thick soup is prepared by boiling beef bones, pig bones and the traditional Chinese medicinal materials in a pot with strong fire, then slowly stewing with salt and slow fire in cooking wine for 2-5 hours, and then all the nutritional ingredients of the traditional Chinese medicinal materials, beef bones and pig bones can be decocted out through slow stewing.

In the second step, the spice, the shaddock peel, the lemon and the hawthorn are mixed according to the weight ratio of 3: 2: 1: 1, removing impurities for 30-80 s in the third step, taking out, standing and draining oil, placing the shredded chicken bones prepared in the third step into thick soup, stewing for 3-5 h, adding a proper amount of salt and sugar for seasoning before taking out of a pot, adding shaddock peel, hawthorn and lemon, wherein in the fifth step, the temperature of an oven is 120-180 ℃, the baking time is 10-15 min, and the greasiness of the shredded chicken bones can be relieved and the taste of the shredded chicken bones can be fresh.

A preparation method of shredded chicken gristle.