阅读说明：本技术 一种藤椒鸡及其制作方法 (Rattan pepper chicken and making method thereof ) 是由 王伟 王瑞祥 于 2019-10-17 设计创作，主要内容包括：本发明公开了一种藤椒鸡及其制作方法,涉及食品加工技术领域。其技术要点是：一种藤椒鸡,包括如下重量份数的组分：走地鸡90-100份；藤椒油：5-10份；干辣椒：2-4份；食盐3-5份；味精0.1-0.3份；香辛料1-2份；果蔬汁：5-10份；食用级甘油：2-3份,通过采用上述配方制得的藤椒鸡具有风味独特、食材天然健康的优点。(The invention discloses a rattan pepper chicken and a preparation method thereof, and relates to the technical field of food processing. The technical key points are as follows: the rattan pepper chicken comprises the following components in parts by weight: 90-100 parts of free-range chicken; rattan pepper oil: 5-10 parts; dried chili pepper: 2-4 parts; 3-5 parts of table salt; 0.1-0.3 part of monosodium glutamate; 1-2 parts of spices; fruit and vegetable juice: 5-10 parts; food grade glycerin: 2-3 parts of rattan pepper chicken prepared by adopting the formula has the advantages of unique flavor and natural and healthy food materials.)

1. The rattan pepper chicken is characterized by comprising the following components in parts by weight:

90-100 parts of free-range chicken;

rattan pepper oil: 5-10 parts;

dried chili pepper: 2-4 parts;

3-5 parts of table salt;

0.1-0.3 part of monosodium glutamate;

1-2 parts of spices;

fruit and vegetable juice: 5-10 parts;

food grade glycerin: 2-3 parts.

2. The rattan pepper chicken of claim 1, wherein the fruit and vegetable juice is prepared by the following steps: cleaning fructus Myrtilli and fructus crataegi, adding fructus Benincasae juice, squeezing to obtain pulp, and filtering to obtain fruit and vegetable juice.

3. The rattan pepper chicken of claim 2, wherein the weight ratio of the blueberry, the hawthorn and the white gourd juice is 1 (2-5) to (10-20).

4. The rattan pepper chicken of claim 1, wherein 1-2 parts of lemon juice is further added to the rattan pepper chicken.

5. The rattan pepper chicken according to claim 1, wherein the dried pepper is a mixture of red rod pepper, capsicum frutescens and green pepper.

6. The rattan pepper chicken of claim 5, wherein the weight ratio of the red rod pepper, the capsicum frutescens and the green pepper is 1 (4-8) to (4-8).

7. The rattan pepper chicken of claim 1, wherein the spice comprises the following components in parts by weight:

nutmeg: 4-8 parts;

octagonal: 4-8 parts;

and (4) tsaoko: 6-8 parts;

fennel: 5-10 parts;

and (3) bay leaf: 4-10 parts;

ginger: 2-3 parts.

8. The method for making chicken with rattan pepper according to any one of claims 1-7, characterized by comprising the following steps:

(1) cleaning chicken, moistening and massaging with edible glycerol for 2-3min, adding into a pan, adding water to submerge chicken meat for 4-6cm, adding spices and fruit and vegetable juice, covering with a pan cover, boiling with strong fire, decocting with middle fire for 5-10min, and stewing with slow fire for 8-10 min;

(2) taking out the chicken, immediately immersing the chicken in ice water until the chicken is completely cooled, and cutting the chicken into blocks for later use;

(3) frying green pepper into rattan pepper oil with slow fire to obtain fragrance, adding diced millet pepper and red rod pepper, the stock soup of the chicken, salt and monosodium glutamate, stirring, pouring on chicken blocks, and soaking for 1-2h to obtain the edible rattan pepper chicken.

Technical Field

The invention relates to the technical field of food processing, in particular to a rattan pepper chicken and a preparation method thereof.

Background

Zanthoxylum schinifolium, also called Zanthoxylum bungeanum, is called Zanthoxylum schinifolium because its branches and leaves are scattered and extended like Runchus canescens, which is a spice similar to Zanthoxylum schinifolium. The rattan pepper chicken is a delicious food which is made by taking chicken as a main raw material and rattan pepper oil, caraway, red rod pepper, ginger and garlic as auxiliary materials, and has a slightly spicy taste.

The invention discloses a method for preparing an instant bagged rattan pepper chicken, which is disclosed in Chinese patent publication No. CN104544248A, and comprises the steps of cutting chicken breast into slices, mixing the slices with seasonings, rolling and kneading the slices under a vacuum environment, adding chicken essence, potato raw powder and soybean dietary fiber powder after rolling and kneading, stirring and pickling, putting the pickled chicken and pickled juice into a steaming cup with a cover for steaming, pouring capsanthin into the steaming cup, adding chicken essence and a water-retaining agent for pickling, putting the chicken and pickled liquid into a transparent packaging bag for vacuum packaging, putting the packaged chicken at-10 ℃ for 4-5 days, sterilizing the packaged chicken at 110-120 ℃ under a pressure of 200mpa for 10-15 min.

In order to achieve the purpose of quickly flavoring chicken, the step of cooking is added, so that the pickling liquid quickly enters the chicken along with high-temperature steam, and in order to prevent water in the chicken from losing along with the steam to obtain the rattan pepper chicken with difficult meat aging, a large amount of water-retaining agent is added during the chicken steaming process, and the mode of adding the chemical additive is not beneficial to the health of eaters.

Therefore, a new solution is needed to solve the above problems.

Disclosure of Invention

Aiming at the defects in the prior art, the invention aims to provide the rattan pepper chicken which has the advantages of unique flavor and natural and healthy food materials.

In order to achieve the first purpose, the invention provides the following technical scheme:

the rattan pepper chicken comprises the following components in parts by weight:

90-100 parts of free-range chicken;

rattan pepper oil: 5-10 parts;

dried chili pepper: 2-4 parts;

3-5 parts of table salt;

0.1-0.3 part of monosodium glutamate;

1-2 parts of spices;

fruit and vegetable juice: 5-10 parts;

food grade glycerin: 2-3 parts.

By adopting the technical scheme, the invention takes the free-range chicken as the main raw material, and the zanthoxylum piperitum oil, the white granulated sugar, the monosodium glutamate, the spices and the like as auxiliary materials to prepare the zanthoxylum piperitum chicken, which has strong fragrance, slightly spicy taste and healthy eating; according to the invention, the edible-grade glycerol is added into the raw materials and is used for wetting and massaging the free-range chicken, so that the water in the chicken is not easy to lose, the chicken is not easy to age, the meat is fresh and tender, and the water-retaining agent is not added, so that the prepared rattan pepper chicken is delicious in taste, green and healthy.

More preferably, the preparation method of the fruit and vegetable juice comprises the following steps: cleaning fructus Myrtilli and fructus crataegi, adding fructus Benincasae juice, squeezing to obtain pulp, and filtering to obtain fruit and vegetable juice.

By adopting the technical scheme, the blueberry fruits contain rich nutritional ingredients, especially anthocyanin, so that the blueberry fruits not only have good nutritional health-care effect, but also have the functions of cranial nerve aging, heart strengthening, cancer resistance, blood vessel softening, human body immunity enhancement and the like, and the blueberry fruits and the chicken are cooked together, so that the chicken is fresh and tender, and the cooked chicken has fruity flavor and fruity sweet taste and is rich in taste; the hawthorn contains various organic acids, is beneficial to improving the activity of pepsin and promoting the digestion of protein, and also contains hawthorn flavone, so that the hawthorn can obviously reduce the serum total cholesterol of experimental hyperlipidemic animals, and has the function of reducing blood fat; the white gourd juice is sweet and light in taste, contains various vitamins and mineral substances, can promote normal metabolism of a human body and improve the health level of the human body, contains tartronic acid, can inhibit sugar from being converted into fat after the tartronic acid enters the human body, avoids fat accumulation, and can promote fat decomposition and discharge; the blueberry, the hawthorn and the wax gourd juice are compounded for use, the defects of the blueberry, the hawthorn and the wax gourd juice are complemented, the advantages of the blueberry, the hawthorn and the wax gourd juice are fully exerted, and the prepared rattan pepper chicken has the characteristics of sweet and delicious meat quality and no greasiness.

More preferably, the weight ratio of the blueberry, the hawthorn and the white gourd juice is 1 (2-5) to 10-20.

By adopting the technical scheme, the dosage of the three substances is limited, the blueberry, the hawthorn and the wax gourd juice are compounded for use, and the mixture is added into chicken for cooking, so that the obtained rattan pepper chicken is fragrant, sweet and not greasy in taste, replaces white granulated sugar to increase sweetness, is tasty and refreshing and not greasy, and is suitable for the taste of most consumers.

More preferably, 1-2 parts of lemon juice is also added into the rattan pepper chicken.

By adopting the technical scheme, the lemon juice and the salt are combined, the salt decomposes fat in chicken skins, and the fat dissolved in the lemon juice is separated at an accelerated speed, so that the chicken skins are shrunk on the surface, the toughness and the brittleness are increased, and the mouthfeel of the rattan pepper chicken is greatly enriched.

More preferably, the dry pepper is a mixture of red rod peppers, capsicum frutescens and green peppers.

By adopting the technical scheme, the red wild pepper is used as a seasoning of a dish, is spicy, a small amount of wild pepper can enhance the taste of chicken, the capsicum frutescens is used as an ingredient, is delicious and delicious, can promote appetite, has the vitamin C content of 198mg per hundred grams of capsicum, is at the head of vegetables, is rich in vitamin B, carotene, calcium, iron and other mineral substances, has fragrant and fragrant green pepper taste and slightly numb mouthfeel, and is compounded with three different capsicums, so that the cooked zanthoxylum schinifolium chicken is spicy.

More preferably, the weight ratio of the red rod chilli to the capsicum frutescens to the green pepper is 1 (4-8) to (4-8).

By adopting the technical scheme and adopting the chili with proper dosage ratio, the prepared rattan chili chicken is fragrant and spicy, is slightly numb, and has endless aftertaste.

Further preferably, the spice comprises the following components in parts by weight:

nutmeg: 4-8 parts;

octagonal: 4-8 parts;

and (4) tsaoko: 6-8 parts;

fennel: 5-10 parts;

and (3) bay leaf: 4-10 parts;

ginger: 2-3 parts.

By adopting the technical scheme, the bay leaves, the fennel and the star anise can remove fishy smell in chicken, so that the chicken can be added with fragrance again, and the taste of the chicken is improved.

The invention also aims to provide a method for making the rattan pepper chicken, and the rattan pepper chicken made by the method has the advantages of unique flavor and natural and healthy food materials.

In order to achieve the second purpose, the invention provides the following technical scheme:

a preparation method of a chicken with rattan pepper comprises the following steps:

(1) cleaning chicken, moistening and massaging with edible glycerol for 2-3min, adding into a pan, adding water to submerge chicken meat for 4-6cm, adding spices and fruit and vegetable juice, covering with a pan cover, boiling with strong fire, decocting with middle fire for 5-10min, and stewing with slow fire for 8-10 min;

(2) taking out the chicken, immediately immersing the chicken in ice water until the chicken is completely cooled, and cutting the chicken into blocks for later use;

(3) frying green pepper into rattan pepper oil with slow fire to obtain fragrance, adding diced millet pepper and red rod pepper, the stock soup of the chicken, salt and monosodium glutamate, stirring, pouring on chicken blocks, and soaking for 1-2h to obtain the edible rattan pepper chicken.

By adopting the technical scheme, the fresh chicken with fresh meat quality is matched with the spices and the seasonings, the chicken is cooked by big fire firstly, the chicken is well cooked, the spices and the seasonings are fully added into the chicken by slight stewing on small fire, the taste of the inside and the outside of the chicken is delicious, the chicken is immediately immersed into ice water for cooling after being cooked, the tenderness and the compactness of the chicken are kept, and the chicken skin is more crisp and solid; the invention adopts edible-grade glycerol to massage the chicken, so that the chicken is not easy to lose water and has higher water retention rate.

In summary, compared with the prior art, the invention has the following beneficial effects:

(1) according to the invention, the edible-grade glycerol is added into the raw materials and is used for wetting and massaging the free-range chicken, so that the water in the chicken is not easy to lose, the chicken is not easy to age, the meat is fresh and tender, and the water-retaining agent is not added, so that the prepared rattan pepper chicken is delicious in taste, green and healthy;

(2) according to the invention, the blueberry, the hawthorn and the white gourd juice are compounded for use, the defects of the blueberry, the hawthorn and the white gourd juice are complemented, the advantages of the blueberry, the hawthorn and the white gourd juice are fully exerted, and the prepared rattan pepper chicken has the characteristics of fragrant, sweet and delicious meat quality and no greasiness;

(3) the red rod chilli, the millet chilli and the green pepper are adopted, different characteristics are exerted respectively, and the cooked rattan pepper chicken is spicy and slightly numb.

Drawings

FIG. 1 is a process flow diagram of the present invention.

Detailed Description

The invention is described in detail below with reference to the figures and examples. It is to be noted that those not indicated for specific conditions, carried out under the conventional conditions or conditions recommended by the manufacturer, and those not indicated for the reagents or equipment, are conventional products which can be obtained by commercially purchasing them.