一种坛子焖鸡的加工方法
申请公布号:CN1082839A
申请号:CN92109382.9
申请日期:1992.08.18
申请公布日期:1994.03.02
发明人:刘广庆
分类号:A23L1/315;A23L1/29
主分类号:A23L1/315
代理人:沈明
地址:453000河南省新乡市卫河公园东门口
摘要:一种坛子焖鸡的加工方法,它包括有杀鸡、去毛、去内脏、洗净、沥去水、油炸,加入多种保健中草药、天然植物调料和盐入坛焖制。用该方法加工的坛子焖鸡,色鲜味美,香酥离骨,风味独特。食之开胃活血,身心倍爽,有滋肾壮阳、益气补虚、强身健体之功效。
主权项:1、一种坛子焖鸡的加工方法,它采用包括以下加工过程,杀鸡、去毛、去内脏、洗净、沥去水、油炸等过程,其特征在于:油炸后的鸡,加入保健中草药、天然植物调料和盐入坛焖制,其药料配比按每公斤鸡重(洗净并沥去水后),药料用量如下:人参1-2克,五味子0.6-0.8克,沉香0.1-0.5克,枸杞子1-2克,沙仁1-1.2克,杜仲2-3克,白芷0.1-0.5克,柴胡0.1-0.5克,荆芥0.1-0.5克,益母草0.5-1克,香儒0.5-1克,益智仁3-4克,木香1-1.5克,三柰1-2克,辛夷1-2克,青皮1-2克,大麦芽1-2克,神曲3-4克,党参0.5-1克,熟地1-2克,川芎1-2克,白枝4-5克,肉冠3-4克,草冠2-3克,毕卜3-4克,以下五种可选择加入0-5种:菜兰0.5-1克,佩兰0.4-0.5克,香叶0.1-0.5克,安息香3-4克,几里香0.5-1克,天然植物调料用量:花椒0.8-1克,丁香2-2.5克,良姜3-5克,桂皮1-3克,八角0.8-1克,陈皮3-5克,山楂1-2克,干姜1-2克,桂子1-1.5克,小回香1-2克,无机料:食盐10-20克,先将药料及天然植物调料除桂皮外混合,装入纱布口袋内,将袋放在坛子内下部的蒸屉上,然后把鸡码在纱袋上的坛内,桂皮放在鸡层间即可,加入水或原汤以埋住鸡为准,然后大火将其烧开,加入盐,随之用文火焖制1-4小时,即可出坛。
A method for dispensing a bioactive substance
Process for the manufacture of medical implantes by cold gas spraying
FIRED, REFRACTORY CERAMIC PRODUCT
VARIABLE DELAY APPLIANCE HYBRID PROGRAM TIMER
Integrated fan assembly for cooling an oven
METHOD OF PRODUCING HIGHLY STRAINED PECVD SILICON NITRIDE THIN FILMS AT LOW TEMPERATURE
Handtool for cutting and method for changing the handtool between pull and push mode
ANTI-IL-1R1 SINGLE DOMAIN ANTIBODIES AND THERAPEUTIC USES
Methods and system for managing computational resources of a coprocessor in a computing system
Systems and methods for identifying user types using multi-modal clustering and information scent
ADAPTING A COMMUNICATIONS NETWORK OF WIRELESS ACCESS NODES TO A CHANGING ENVIRONMENT
SKIN CARE COMPOSITIONS CONTAINING SILICONE ELASTOMERS