Method for making roast chicken with crisp bone

A production method and roast chicken technology are applied in food preparation, application, food science, etc., which can solve the problems of long cooking time, increased production cost, loss of nutrients, etc., achieve short heating and cooking time, save oil, and avoid pollution effect

Inactive Publication Date: 2008-03-26
王日信
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the chicken cooking process takes a long time and consumes a lot of energy, which means that the production cost has increased
In addition, although the chicken is boiled in the old soup for a long time, although the flavor of various spices can penetrate deeply into the chicken body, a lot of nutrients such as protein in the chicken will also be lost in the soup.
In addition, it is said that the old soup that is not changed all the year round is also easy to collect heavy metals or produce some substances that are not beneficial to the human body, which will penetrate into the chicken body, which is not beneficial to the human body after eating

Method used

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Examples

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Embodiment Construction

[0006] The technical details of the preparation method of the crispy bone roast chicken of the present invention are given below in conjunction with the description of the examples. After the slaughtered chickens have been pre-treated such as hair removal, viscera removal, cleaning, etc., the white striped chickens are then plasticized, and the chicken wings and legs are bent and inserted into the abdominal cavity so that they cannot be stretched freely. It is marinated for 10 to 24 hours in a marinade containing flavored seasonings. During the pickling process, the temperature should be kept below 10 degrees to avoid bacterial reproduction and make the chicken rotten. The time of high temperature can be shorter, and the pickling time of low temperature can be longer, so that the salt in the pickling liquid and the taste of various flavor seasonings can penetrate into the chicken body. After the marinated chicken is taken out, a small amount of marinade can be injected into t...

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PUM

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Abstract

The present invention relates to a preparation method of crisp bone roasted chicken, in the concrete, it is a technological process for processing raw chicken or raw duck and making it into cooked food. Said technological process includes the following steps: slaughtering, cleaning, shaping, high-temperature roasting and colouring at normal pressure, high-pressure medium-temperature roasting and curing, exhausting and reducing pressure, taking out and cooling, packaging so as to obtain the invented product.

Description

technical field [0001] The invention relates to a processing method for processing raw chickens and ducks into cooked food. Background technique [0002] Roast chicken is a traditional food in China for thousands of years. At present, there are many varieties of roast chicken that are widely popular among the people, such as the famous "Dezhou boneless grilled chicken", "Fuliji roast chicken", "Daokou roast chicken", "Goubangzi smoked chicken", "Bazhen roast chicken" and so on. Wait. The processing of these finished chickens is all processed and matured under normal pressure. For example: the process of "Dezhou Braised Chicken", "Fuliji Roasted Chicken" and "Daokou Roasted Chicken" is to coat the surface of the processed white striped chicken with sugar or honey, fry it in an oil pan for a short time until golden yellow, remove it and Put it in an old soup pot for many years and cook slowly for 4 to 10 hours until the chicken is crispy and boneless, then remove it. When ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/01A23L13/50A23L5/10
Inventor 王日信
Owner 王日信
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