Method for processing roast chicken with local flavor

A processing method and technology for roasting chicken, applied in the fields of application, food preparation, food science, etc., can solve the problems of difficult preservation, loss of quality, fishy smell, etc., and achieve the effects of simple operation, unique flavor and long preservation time.

Inactive Publication Date: 2009-01-28
YUNNAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Nowadays, the production process of roasted chickens with different flavors is mostly the same. The traditional processing has its shortcomings, which makes the roasted chicken skin fragrant but the internal flavor is not good. lose quality
The traditional roast chicken processing technology has its disadvantages: first, the production process parameters are inconsistent, and it is difficult to realize mass production in factories; It has not yet learned from contemporary new technologies and methods, and the product features are still similar to those produced in the history of roast chicken; Fourth, the food safety of roast chicken needs to be improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1: (processing chicken body is the slaughtered chicken of 2Kg)

[0014] The processing method steps are as follows (the cleaning treatment of slaughtered chicken is the same as the conventional method):

[0015] a. Put the cleaned slaughtered chicken into a commercially available or self-made airtight pressure-resistant container for 60 minutes of marinade pressure penetration, the pressure is 0.2-0.5Mpa, and the marinade penetration is about 1 / 5-1 / 5 of the weight of the chicken body 1 / 4, then knead to distribute evenly;

[0016] b. Marinate for 5-6 hours after permeating the marinade;

[0017] c. Shape the marinated chicken body and hang it on the rack to dry the surface moisture of the chicken body;

[0018] d. Take conventional amount of caramel, honey, rice wine and mix it into sugar solution, pour it into a pot and boil it, then immerse the whole chicken body and cook for 50-80 seconds, apply sugar to the chicken body that has dried the surface moistur...

Embodiment 2

[0020] Embodiment 2: (processing chicken body is the slaughtered chicken of 1.5Kg)

[0021] Processing method is basically the same as embodiment 1. The difference is: the cleaned slaughtered chickens are placed in a commercially available or self-made airtight pressure-resistant container for 40 minutes of marinade pressure penetration, the marinade osmotic pressure is 0.2-0.4Mpa, and the marinade penetration is the weight of the chicken body 1 / 5-1 / 6 of the marinade, marinate for 4-5 hours after infiltrating the marinade; immerse the chicken body in the mixed sugar solution and cook for 30-60 seconds, first let the oven temperature rise rapidly to the highest temperature of 220°C-228°C , lower the temperature to a medium temperature of 175°C-185°C and bake for 20-40 minutes, turn off the heating, simmer for 7-10 minutes and then take it out of the oven, you can get a roast chicken with tender meat, good taste and unique flavor.

Embodiment 3

[0022] Embodiment 3: (processing chicken body is the slaughtered chicken of 1Kg)

[0023] Processing method is basically the same as embodiment 1. The difference is: put the cleaned slaughtered chicken into a commercially available or self-made airtight pressure-resistant container for 20 minutes of marinade pressure penetration, the marinade osmotic pressure is 0.2-0.3Mpa, and the marinade penetration is about 1 / 6-1 / 7 of the weight, marinate for 3-4 hours after permeating the marinade; immerse the whole chicken body in the mixed sugar solution and cook for 20-30 seconds, first let the oven temperature rise rapidly to the highest temperature 216°C-226°C ℃, lower the temperature to a medium temperature of 175℃-180℃ and bake for 15-35 minutes, turn off the heating, simmer for 5-10 minutes and then take it out of the oven, you can get a roast chicken with tender meat, good taste and unique flavor.

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PUM

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Abstract

The invention relates to a processing method of savory roast chickens, which belongs to the technical field of meat product processing. The processing method comprises the following steps: a. sopping high-pressure permeability is carried out for a slaughtered chicken which is cleaned by a conventional method for 40-60 minutes, the bittern infiltration amount is 1/4-1/7; b. the chicken is preserved for 3-6 hours; c. the surface moisture of the chicken body is aired; d. sugar solution is made by mixing malt syrup, honey and yellow wine with the conventional dose, and is boiled in a pot; then the chicken body is fully dipped in the sugar solution and decocted for 50-80 seconds; the chicken body with the surface moisture of which is aired is coated with sugar, and then is aired to dry; e. when the temperature in a roaster is rapidly increased to 216-236 DEG C, the aired chicken is quickly put in the roaster for roasting 5-15 minutes at constant temperature; then an air vent of the roaster is opened to decrease the temperature to 175-190 DEG C, the chicken is roasted for 15-60 minutes again; the roaster is turned off, the chicken is stewed in the roaster for 5-15 minutes, therefore, the roast chicken is prepared. Compared with the existing processing method, the processing method of the invention is characterized in that the roast chicken has tender and scented meat, better mouth feeling, unique flavor, long shelf life, possibility of large-scale processing, etc.

Description

Technical field: [0001] The invention relates to a processing method of flavor roast chicken, which belongs to the technical field of meat food processing. Background technique: [0002] Barbecue products have already appeared in ancient China. Barbecue products have become an indispensable food since humans learned to use fire. According to historical records, in the "Zhou Li" of the Western Zhou Dynasty (1000 BC-770 BC), it is recorded that "six animals are used for meals", and animals are slaughtered by special personnel. About 1,500 years ago, Jia Sixie, the prefect of Gaoyang in the Northern Wei Dynasty, wrote "Qimin Yaoshu" in detail about meat raw materials, various products, and processing and storage methods. The processing methods of roast suckling pig etc. are all recorded in this book. Barbecue products refer to meat products in which fresh meat is marinated with ingredients, and finally roasted at high temperature in an oven, also known as oven-dried food. ...

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 张淼张培正高伟李坤董文明
Owner YUNNAN AGRICULTURAL UNIVERSITY
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