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鸡是中华传统美食。传统医学认为,鸡肉有温中益气、补虚填精、健脾胃、活血脉、强筋骨的功效。常熟煨鸡色泽金黄光亮,香味诱人,肉质肥嫩,鲜美异常,以做法别致、风味殊佳而风靡江南,是江苏常熟地区的传统名食,已有100多年的历史。常熟煨鸡应现制现吃,趁热食用方有特色。其加工新技术要点如下。1.原料配方按10只鸡配料:(1)馅料(填鸡腹内):虾仁0.25千克,鸡肫约1千克,猪肉(肥瘦各半)1.5千克,熟火腿0.25千克,水发香菇0.25千克。(2)调料:熟猪油0.5千克,酱油1.5千克,白糖0.25千克,料酒、食盐、味精、香油、姜、葱、
Chicken is a traditional Chinese food. Traditional medicine, chicken has warm, tonic fill fine, spleen and stomach, live blood, strong bones effect. Changshu simmering chicken golden color, attractive fragrance, succulent fat, tasty anomaly to chic, good flavor and swept the South, Jiangsu Changshu region is the traditional name of food, has 100 years of history. Changshu simmer chicken should be made to eat, hot food party has its own characteristics. The processing of new technologies are as follows. 1 raw material formula according to 10 chicken ingredients: (1) fillings (fill the abdomen): shrimp 0.25 kg, chicken gizzard about 1 kg, pork (fat and a half) 1.5 kg, cooked ham 0.25 kg, kilogram. (2) seasoning: cooked lard 0.5 kg, soy sauce 1.5 kg, 0.25 kg sugar, cooking wine, salt, MSG, sesame oil, ginger, onions,