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Method for producing chicken roasted in jar

A production method and technology of raw materials, which are applied in the production field of roasted urn chicken, can solve the problems of single taste, fresh fragrance will not last for a long time, chicken skin is not crispy, etc., and achieve the effects of bright color, low cost and long shelf life

Inactive Publication Date: 2009-01-21
齐满贵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems that the existing grilled chicken is baked in an electric oven, the fresh fragrance will not last for a long time, the skin of the chicken is not crispy, and the taste is single, and the invention provides a method for making grilled chicken

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] A method for making roasted chicken, comprising the following steps: (1) removing feathers and internal organs of the preferred raw chicken, dissecting, washing and draining; (2) stacking: using 2-3% salt equivalent to the weight of the chicken Apply on the inside and outside of the chicken, and stack for 3-5 hours; (3) shape: elbow to under the back and wings; (4) put a sachet in the chicken belly: the spices in the sachet are made of raw materials with the following weight ratio : 2.5 grams of nutmeg, 2.8 grams of grass fruit, 3.5 grams of cinnamon, 4.5 grams of star anise, 2.5 grams of bay leaf, 3.8 grams of Angelica dahurica, 2.5 grams of three Nye, 4.8 grams of lemongrass, 5 grams of cumin, and 4.5 grams of cloves. Grind them into 40-50 mesh powders respectively, mix them evenly, and wrap them with cotton gauze; (5) insert paper: sew the opening of the lower abdomen of the chicken with bamboo paper; (6) apply spices on the surface of the chicken: the spices are made...

Embodiment 2

[0012] A method for making roasted Weng chicken, comprising the following steps: (1) removing feathers and viscera of the preferred raw chicken, dissecting, washing and draining; (2) stacking: apply 3% salt equivalent to the weight of the chicken on the Inside and outside the chicken, stacked for 5 hours; (3) shape: elbow to under the back wing; (4) put a sachet in the chicken belly: the spices in the sachet are made of raw materials with the following weight ratio: nutmeg 3.0 3.2 grams of grass fruit, 4.5 grams of cinnamon, 5.5 grams of star anise, 3.2 grams of bay leaves, 4.3 grams of Angelica dahurica, 3.5 grams of three Nye, 5.5 grams of lemongrass, 6 grams of fennel, and 5.0 grams of cloves. Mesh powder, after mixing evenly, wrap it with cotton gauze; (5) insert paper: sew the opening of the lower abdomen of the chicken with bamboo paper; (7) Roasting: Put charcoal stove in the vat, the charcoal used is made of pear tree roots, hook the chicken breast with a hook and hang...

Embodiment 3

[0014] A method for making roasted Weng chicken, comprising the following steps: (1) removing feathers and viscera of the preferred raw chicken, dissecting, washing and draining; (2) stacking: apply 2% salt equivalent to the weight of the chicken on the Inside and outside the chicken, stacked for 3 hours; (3) shape: elbow to under the back wing; (4) put a sachet in the chicken belly: the spices in the sachet are made of raw materials with the following weight ratio: nutmeg 2.5 gram, 3.2 grams of Tsao Guo, 4.5 grams of cinnamon, 5.0 grams of star anise, 2.5 grams of bay leaves, 4.0 grams of Angelica dahurica, 2.5 grams of three Nye, 5.5 grams of lemongrass, 6 grams of fennel, and 4.8 grams of cloves. Mesh powder, after mixing evenly, wrap it with cotton gauze; (5) paper insert: sew the opening of the lower abdomen of the chicken with bamboo paper; (7) Roasting: Put charcoal stove in the vat, the charcoal used is made of pear tree roots, hook the chicken breast with a hook and h...

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Abstract

The invention relates to the filed of food processing, in particular to a preparation method of a roasted vatted chicken. The method solves the problems that as the chicken is roasted by a roaster, the fresh aroma of the chicken can not last for a long time, the chicken skin is not crisp and the chicken gives a single mouth feeling. The method comprises the steps as follows: (1) a chicken taken as raw material is cut, washed and drained; (2) stacking: salt is daubed inside and outside the chicken body; (3) molding is carried out; (4) a spice bag is placed in the belly of the chicken: the spice is made from nutmeg, tsaoko, cinnamon, star aniseed, and the like; (5) inserting stick is carried out; (6) the surface of the chicken body is daubed with an spice which is made from edible white vinegar and honey; (7) roasting: the chicken is roasted above a charcoal oven in a vat for roasting until the chicken skin is in date red; and the charcoal is made from a fired pear root. The chicken roasted by adopting the method is characterized by unique flavor, strong and lasting aroma, delicious mouth feeling, being crisp outside and tender inside, bright color, attractive appearance and long shelf life, and is suitable for large-scale production. In addition, the more important is that a plurality of nutritional components in the seasoning cause the roasted chicken to have the health care efficacies such as stimulating the appetite and strengthening the spleen, warming yang and dispersing cold, etc.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing roast chicken. Background technique [0002] With the continuous improvement of people's living standards, people's requirements for diet quality are also continuously improved, which not only have nutrition and health care effects, but also require good taste and special flavor. At present, various chicken products have become a common food, such as KFC fried chicken in the United States and roast chickens with various local flavors, each with its own characteristics and loved by people. [0003] At present, most of the grilling containers for grilled chicken are electric ovens, and with different seasoning formulas, the taste and color of grilled chickens are also different. The chicken just out of the oven is more delicious, and the skin of the chicken is not crispy. Contents of the invention [0004] The present invention provides a method for prepari...

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 齐满贵胡洪森齐存明
Owner 齐满贵
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