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Making method of semi-finished roast chicken

A production method and a technology of semi-finished products, which are applied in the field of production and management of roasted chicken, can solve the problems of not being able to enjoy the delicious taste of authentic fresh Daokou roasted chicken, low profits, and inability to guarantee freshness, and achieve long-distance transportation, prolonged freshness, and The effect of expanding the influence

Inactive Publication Date: 2010-05-12
ANYANG ANKANGKAI FOOD PROCESSING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Daokou Roast Chicken is loved by consumers for its delicious taste, but due to various factors such as geographical location and transportation, people cannot enjoy the delicacy of authentic fresh Daokou Roast Chicken
As far as restaurants are concerned, buying Daokou roast chicken from a roast chicken restaurant has low profits and cannot guarantee freshness.
At present, there is no case of direct sales of semi-finished roast chicken

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: Select one of the local native chickens or laying hens or laying hens eliminated chickens or domestic pheasants raised in the local area, after slaughtering, bleeding, hair removal, digging (taking out the internal organs), shaping (making the chicken into a cross-burning Ingot-shaped chicken), dry, smear honey (smear honey on the outer skin of the chicken body), deep-fry [frying is to put the chicken into hot oil (oil that will be smoking) and fry for 10-20 minutes. seconds], remove the quick-freezing (quick-freezing refers to freezing for 3-4 hours under minus 30-40 degrees) for subsequent use;

[0013] When making the seasoning package: use 3-8 grams of grass fruit, 20-30 grams of tangerine peel, 10-20 grams of cinnamon, 4-10 grams of cloves, 10-20 grams of nutmeg, 10-20 grams of grass cardamom, and 200-300 grams of star anise. gram, 200-300 grams of galangal, pulverized and mixed, divided into several specifications and packed into gauze pouches to for...

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PUM

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Abstract

The invention discloses a making method of a semi-finished roast chicken, relating to a making method of a roast chicken. A flavoring bag is sold together with a chicken treated with butchering, bleeding, feather removal, liver removal, shaping, air-drying, honey spreading, frying and quick-freezing. The making method of the flavoring bag comprises the following steps: grinding and mixing 3-8g of Amomum tsao-ko, 20-30g of dried tangerine, 10-20g of cassia bark, 4-10g of Syzygium aromaticum, 10-20g of myristica fragrans, 10-20g of Alpinia katsumadai, 200-300g of anise and 200-300g of rhizoma galangae, and filling the mixture into a small gauze bag in a plurality of specifications to form the flavoring bag. The method has the following benefits: 1. compared with finished roast chicken, the semi-finished roast chicken has long refreshing time and is fairly beneficial to long-distance transportation; 2. the semi-finished roast chicken can be made in a rural food processing enterprise and then sold to cities, thus solving the problem that butchering is not allowed in the cities; 3. consumers can eat fresh roast chicken conveniently; 4. the influence of Daokou roast chicken can be extended further; and 5. the employment problem of local laid-off workers can be solved.

Description

Technical field: [0001] The invention relates to roasted chicken, and further relates to a production and management method of roasted chicken. Background technique: [0002] Daokou Roasted Chicken is popular among consumers for its delicious taste, but due to various factors such as geographical location and transportation, people cannot enjoy the delicacy of authentic fresh Daokou Roasted Chicken. As far as restaurants are concerned, buying Daokou roast chicken from a roast chicken restaurant has low profits and cannot guarantee freshness. At present, there is no example of direct sales of semi-finished roast chicken. Invention content: [0003] The purpose of the present invention is to provide a method for making semi-finished roasted chicken. The semi-finished roasted chicken produced and sold by this method can be transported over long distances, providing great convenience for consumers and restaurants. [0004] The purpose of the present invention is achieved thr...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L13/50
Inventor 董志豪董志凯
Owner ANYANG ANKANGKAI FOOD PROCESSING