Preparing method of Air-dry chicken using current year cock as raw material

A production method and technology of air-drying chicken, applied in plant raw materials, medical formula, meat/fish preservation, etc., can solve problems such as inability to produce, achieve the effects of simplified production process, low production cost, and shortened curing time

Inactive Publication Date: 2008-06-18
朱光荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional air-dried chicken is generally made of broiler chickens, but because of the tender meat quality of roosters, the traditional method of making air-dried chicken could not be used as raw material for production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The cock was slaughtered, bloodletted, shed hair, dissected to remove the internal organs, cleaned and drained, and then the chicken was cleaned. Using a salt water injection machine, the muscular thighs and breasts of the chicken were evenly injected with pickled tenderizer, and then massaged manually. 5 seconds. Taking 150 kilograms of light chicken as an example, the tenderized light chicken is immersed in a marinating liquid for marinating. Use the pickling liquid 150L, ​​the pickling liquid formula is: each liter of pickling liquid contains 13g salt, 10g sugar, 4g monosodium glutamate, 40ml old wine, 8g anise, 6g cumin, 3g amomum, 3g cinnamon, 0.8g ginger, mountain Naphthalene 3g, Angelica 5g, Baizhu 3g, American ginseng 8g, Rehmannia glutinosa 4g, Jujube 8g.

[0020] The marinating temperature is controlled at 10±2°C, and the marinating time is about 18-24 hours depending on the size of the chicken. The weight of salt in the chicken after marinating is 3.5%-4.0% of th...

Embodiment 2

[0022] The cock was slaughtered, bloodletted, shed hair, dissected to remove the internal organs, cleaned and drained, and then the chicken was cleaned. Using a salt water injection machine, the muscular thighs and breasts of the chicken were evenly injected with pickled tenderizer, and then massaged manually. 10 seconds. Taking 150 kilograms of light chicken as an example, the tenderized light chicken is immersed in a marinating liquid for marinating. 150L of pickling liquid is used. The recipe of pickling liquid is: 14g salt, 12g sugar, 4g monosodium glutamate, 40ml old wine, 6g fennel, 5g cumin, 4g amomum, 4g cinnamon, 0.8g ginger per liter of pickling liquid Naphthalene 4g, Angelica 5g, Baizhu 5g, American ginseng 10g, Rehmannia glutinosa 3g, Jujube 12g. The marinating temperature is controlled at 10±2°C, and the marinating time depends on the size of the chicken for about 18-24 hours. After marinating, the salt in the chicken is 3.5%-4.0% of the chicken. The marinated light c...

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PUM

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Abstract

The invention aims at providing a modernized preparation method which is low in cost and is suitable for industrialized production to prepare a loftdried chicken with a conventional rooster as the material. The loftdried chicken is prepared by taking the conventional rooster as the material through the following steps: slaying, bloodletting, denuding, cutting the stomach of the rooster and removing the bowels, cleaning and then dewatering, thus getting a naked chicken, then tenderizing and quickly bloating the chicken, dewatering, air-drying the chicken in an air-drying workshop with controlled temperature, humidity and wind speed, after that rinsing and boiling the chicken and packing the chicken in vacuum as quickly as possible, at last sterilizing with microwaves, immediately cooling and preserving the product in low temperature. The content of aniseed, common fennel, amomum villosum, cinnamon, ginger, naphthalin, angelica, atractylis ovata, American ginseng, radix rehmanniae preparata and jujube is one fifth of the bloating liquid concentration; the content of white sugar, monosodium glutamate and distilled spirit is the same with the content of the bloating liquid and the content of salt accounts for 2.5-3% of the weight of the boiled liquid.

Description

Technical field [0001] The invention belongs to the field of food processing, and relates to a modern production method of air-dried chicken using the rooster of the year as raw material. technical background [0002] Air-dried chicken is a traditional cured meat product. Because curing and air-drying are carried out under natural conditions, in order to prevent the product from spoiling, it can only be produced in winter, while maintaining a high salinity of the product (7%-15%). Under low temperature and high salt conditions, although the spoilage of microorganisms is effectively controlled, it also reduces the rate of air-drying and the activity of endogenous enzymes in the muscle, which slows down the various biochemical reactions that form the unique flavor of cured meat products. Therefore, in order to obtain a satisfactory flavor, the only way to further extend the maturation time after air-drying leads to a production cycle of 60 to 70 days. In addition, air-dried chicken...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L1/29A23L3/358A23B4/023A61K36/9068A23L13/50A23L13/40A23L13/70A23L33/00
Inventor 朱光荣
Owner 朱光荣
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