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Quick-freezing type herbal cuisine hen clay pot and industrial processing technique thereof

A processing technology and technology of grass chicken pot, which is applied in the fields of freezing/cooling preservation of meat/fish, food preparation, food science, etc., can solve the problems of cumbersome production of grass chicken pot, high safety risk of live poultry operation, long cooking time, etc. Achieve the effect of saving time and energy, enhancing the function of health care, and combining nutrition and health care functions

Active Publication Date: 2009-10-07
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the cumbersome production of grass chicken pot and the long cooking time; at the same time, the avian flu has been raging in recent years, and the safety risk of live poultry operation is extremely high

Method used

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  • Quick-freezing type herbal cuisine hen clay pot and industrial processing technique thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Select high-quality free-range grass hens with pure breeds, no disease, no injury, and bright coat color. Taking 20 as an example, the individual gross weight is 1.5-1.8kg, and the total weight is about 32kg. The raw materials are slaughtered, bled, depilated, eviscerated, tail removed, washed and drained to obtain about 20kg of bare poultry.

[0044] Use a temperature-controlled basket-type blanching pot, put the pretreated chicken in a basket, lift it up and down it, blanch it in hot water at 98-100°C for 2-3 minutes, lift it out of the water, and drain it for 2 minutes. The crane is transported by the track, and the chicken basket is sent to the cold water tank for immersion to clean the blood and impurities on the surface of the chicken body and inside the chamber.

[0045]Weigh 100g green onions, 160g ginger, and 300ml cooking wine. Add 50kg of water into the automatic temperature control type basket cooking pot, put in the green onion and ginger material packets,...

Embodiment 2

[0051] Embodiment 2 (light type)

[0052] Select high-quality free-range grass hens with pure breeds, no disease, no injury, and bright coat color. Taking 20 as an example, the individual gross weight is 1.5-1.8kg, and the total weight is about 32kg. The raw materials are slaughtered, bled, depilated, eviscerated, tail removed, washed and drained to obtain about 20kg of bare poultry.

[0053] Use a temperature-controlled basket-type blanching pot, put the pretreated chicken in a basket, lift it up and down it, blanch it in hot water at 98-100°C for 2-3 minutes, lift it out of the water, and drain it for 2 minutes. The crane is transported by the track, and the chicken basket is sent to the cold water tank for immersion to clean the blood and impurities on the surface of the chicken body and inside the chamber.

[0054] Weigh 100g green onions, 160g ginger, and 300ml cooking wine. Add 50kg of water into the automatic temperature control type basket cooking pot, put in the gre...

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Abstract

The invention belongs to the technical field of farm product processing, and relates to a quick-freezing type herbal cuisine hen clay pot and an industrial processing technique thereof. The hen clay pot is prepared by the following processing steps of material selecting, blanching, immersing, material mixing, cooking, taking out of a pan, soup and oil separating, soup preparing and seasoning, soup pre-cooling, packaging, quick-freezing and refrigerating. The processing method realizes the traditional hen soup from the self-prepared dish of families and restaurants to standardization and modernization production based on fully maintaining the original soup and taste of the hen. The obtained product not only has the effects of nutrition and health protection, but also is convenient to be eaten; and the shelf life under a cold chain condition can achieve more than 3 months.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and relates to a quick-frozen herbal chicken stew and its factory processing technology. Background technique [0002] Grass chicken stew (commonly known as grass chicken soup) can be regarded as a classic of traditional Chinese specialties, with a long history and a huge consumer group. But at present more than 95% grass chickens in the market all enter families and restaurants in the form of live poultry, and still appear with the most traditional dish form. Due to the cumbersome production and long cooking time of grass chicken stew; at the same time, the avian flu has been raging in recent years, and the safety risk of live poultry operation is extremely high. Therefore, it has become the common wish of food processing enterprises and consumers to use modern processing technology and equipment to transform grass chicken stew dishes into factory-processed convenience f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30A23L1/315A23L1/221A23L1/01A23B4/06A23L33/00
Inventor 诸永志徐为民王道营沙琴刘芳李艳亮李超
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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