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Savoury and crisp chicken processing method

A processing method and crispy technology, which is applied in application, food preparation, food science, etc., can solve the problems of long processing cycle, single taste, and unprominent main seasoning, and achieve the effect of strong aroma, unique flavor, and enhanced appetite

Inactive Publication Date: 2007-08-08
刘忠军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] All kinds of processed roast chickens that are common in the market have different flavors. After decades of ups and downs, they have fallen into a conservative pattern. Their aromas are traditional and their tastes are single. Some are crispy but not rotten
The application number is 96117524.9 vacuum-packed spicy crispy duck and its preparation method. Its processing technology is to soak the slaughtered duck with salt water for 4-12 hours, and use 14 traditional Chinese medicines such as fenugreek and star anise to form a marinade formula to marinate. Seasoning with pepper powder, chili powder, five-spice powder, pepper powder, sesame, and sesame oil, the processing cycle is long, there are too many types of seasoning, the main seasoning is not prominent, and cannot form a unique flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Slaughter, pluck, disembowel, viscera, wash and shape, drain the water, take 50 kg of washed and drained chicken, heat the oil in the pot to 160°C, fry the chicken until the outside is golden brown, then remove and drain Oil.

[0027] Take 50 grams of amomum, 200 grams of nutmeg, 150 grams of grass mulberry, 200 grams of grass fruit, 100 grams of ginger, 50 grams of cinnamon, 50 grams of angelica dahurica and 100 grams of cloves, put them into a pot, add 1500 grams of salt, 450 grams of honey, 700 grams of sugar, 50 grams of Chinese prickly ash, 50 grams of aniseed ingredients, 400 grams of fresh ginger and 60 kilograms of water. After the water is boiled, put the fried chicken into it. Invented crispy chicken.

Embodiment 2

[0029] Slaughter, pluck, disembowel, viscera, wash and form, drain the water, take 50 kg of chicken that has been washed and drained, heat the oil in the pot to 170°C, fry the chicken until the surface is golden brown, remove and drain the oil.

[0030] Take 100 grams of amomum, 300 grams of nutmeg, 250 grams of grass amom, 300 grams of grass fruit, 150 grams of ginger, 100 grams of cinnamon, 100 grams of angelica dahurica and 150 grams of cloves, put them into a pot, add 1700 grams of salt, 500 grams of honey, 750 grams of sugar, 50 grams of Chinese prickly ash, 50 grams of aniseed ingredients, 450 grams of fresh ginger and 65 kilograms of water. After the water is boiled, put the fried chicken into it. After the chicken is taken out and drained, put it on the steaming tray in the container and put it on the steamer. Put the fruit-flavored essence such as pineapple, apple, banana, orange, etc. When the aroma overflows (about 1 minute), crispy chicken with a fruity aroma is ob...

Embodiment 3

[0032] Slaughter, pluck, disembowel, viscera, wash and shape, drain the water, take 1000 grams of washed and drained chicken, heat the oil in the pot to 190°C, deep-fry the chicken until the surface is golden brown, remove and drain the oil.

[0033] Take 1 gram of amomum, 4 grams of nutmeg, 3 grams of grass mulberry, 4 grams of grass fruit, 2 grams of ginger, 1 gram of cinnamon, 1 gram of angelica dahurica and 2 grams of cloves, and put them into a pot, add 30 grams of salt, 10 grams of honey, 14 grams of sugar, 1 gram of pepper, 1 gram of aniseed, 8 grams of fresh ginger and 1200 grams of water. After the water is boiled, put the fried chicken into it. Finally, put 30 grams of chestnuts, 20 grams of longan, 15 grams of jujube, 15 grams of wolfberry, 20 grams of lotus seeds and 20 grams of peanuts into the belly of the chicken. After about an hour, you can get nourishing crispy chicken.

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PUM

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Abstract

The invention relates to a method for producing fried crisp chicken, which comprises that 1, pretreating the chicken that killing, washing, cleaning and shaping the chicken, dewatering and frying at 160-200Deg. C in oil until the skin is yellow; 2, preparing 1000 deals of chicken, 1-2 deals of amomum fruit, 4-6 deals of meat top, 3-5 deals of grass top, 4-6 deals of fruit, 2-3 deals of alpinin, 1-2 deals of Cinnamomum cassia, 1-2 deals of dahurian angelica root and 2-3 deals of clove; 3, putting the materials into boiler, adding common salt, honey, sugar, peppertree, star anise, ginger and water, when the water is boiled, adding the fried chicken, boiling for 15-20min. The invention has better taste.

Description

technical field [0001] The invention relates to a food, especially a processing method of crispy chicken. Background technique [0002] All kinds of processed roast chickens that are common in the market have different flavors. After decades of ups and downs, they have fallen into a conservative pattern. Their aromas are traditional and their tastes are single. Some are crisp but not rotten. The application number is 96117524.9 vacuum-packed spicy crispy duck and its preparation method. Its processing technology is to soak the slaughtered duck with salt water for 4-12 hours, and use 14 traditional Chinese medicines such as fenugreek and star anise to form a marinade formula to marinate. Seasoning with pepper powder, chili powder, five-spice powder, pepper powder, sesame, and sesame oil has a long processing cycle, too many types of seasoning, and the main seasoning is not prominent and cannot form a unique flavor. Contents of the invention [0003] The purpose of the pre...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L1/01A23L13/50A23L5/10A23L13/40A23L13/70
Inventor 刘忠军
Owner 刘忠军
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