Semi-automatic production process of savoury chicken

Abstract

The semi-automatic production process of savoury chicken includes the steps of amending, scalding, boiling, draining, cooling and packing as well as special front temperature stabilizing, secondary boiling, and cooling and seasoning. Chicken is first soaked in constant temperature tank at 30 deg.c, then boiled at 95 deg.c in boiling tank with slice of recipe A and soaked in soaking tank at 85 deg.c to cook, and finally quick frozen in ice water tank with slice of recipe B. The hot water in boiling tanks is provided with higher constant temperature tank and is controllable and stable, and the circular utilization can reduce power consumption. Water temperatures are controlled automatically with temperature controlling meters and solenoid valves. The present invention has high product quality, delicious product, hygienic production environment and industrialized production.

Description

Technical field [0001] The invention relates to a processing method of food chicken, in particular to a processing technology of semi-automatic mechanized cooking of poultry. Background technique [0002] As the processing method of food chicken, the application number 00110873.5 "Litchi Chicken Soaking Solution Components and Lychee Chicken Processing Technology" (publication number CN1306774A) discloses a kind of soaking solution with lychee flavor, and is used to make the processing method of flavored chicken, only The invention relates to a formula of soaking liquid and a processing method of soaking for a long time. Application No. 98107282.8 "a processing technology and formula for flat chicken" (publication number CN1231138A) also only relates to the processing of a specific flat chicken, which belongs to pickled chicken. As a food chicken that is enjoyed daily by the family of "no chicken, no feast", Guxiang (white cut) chicken is a very important and popular catego...

AI Technical Summary

Problems solved by technology

[0003] There are two main types of processing techniques for bone-flavored (white-cut) chicken. One is small-scale individual manual processing, and simple stalls are usually set up in the market, where the chicken is dipped in a boiling water pot, seasoned, and sold. This method has different sources of raw materials, no quarantine and drug residue detection, simple immersion process, poor environment, poor sanitation, small quantity of products, unstable and difficult to ensure safety, and there are various disadvantages. The production behavior of non-industrial processing; the other is the workshop-style dipping production line, which uses chicken dipping tanks and directly heats them with open flames or steam. The water temperature in the chicken dipping pools is uneven, and the heat enthalpy of steam is large, which can easily cause local temperatures to be too high , there are phenomena such as raw and cooked chicken products, lack of fresh chicken taste, broken meat fiber, poor taste and cracked skin, etc., and the defective rate is high

Moreover, most of the chicken dipping pools are made of stainless steel, lacking an insulation layer on the outside, resulting in large heat loss and steam filling the workshop, resulting in high temperature and high humidity in the workshop, harsh working environment for workers, high labor consumption, high labor intensity, high energy consumption, and low output.

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