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Producing method of boiled chicken

A production method and the technology of cooking chicken, which are applied in food preparation, application, food science, etc., can solve the problems of too old, poor taste, and inability to be shipped to other places for sale, so as to ensure food safety and taste Effect

Inactive Publication Date: 2010-06-16
TAICANG HAOZIWEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But because the chicken has always been made by family workshops, it cannot be stored for a long time, so it cannot be shipped to other places for sale, and it can only be tasted by local people.
If customers from other places want to eat it, they must come to Taicang Shuangfeng, which also limits the development of the chicken.
At the same time, non-sterilized chickens sold in general are easy to be overcooked or undercooked during processing, resulting in poor taste and affecting the quality of the chicken

Method used

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  • Producing method of boiled chicken
  • Producing method of boiled chicken

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] As shown in Figure 1, the specific production method is as follows,

[0026] (1) Select live chickens with a weight of 3-4 catties for pre-treatment, namely: slaughtering-depilling-evisceration-cleaning-low-temperature deacidification and sterilization;

[0027] (2) marinate the pre-treated chicken with 2% salt for 8 hours;

[0028] (3) Put the marinated chicken into the soup and cook it, then stew it on low heat for 35 minutes after boiling;

[0029] The configuration of the soup is as follows

[0030] For 100 chickens, 1.5KG / piece, the ingredients are as follows:

[0031] Fragrant leaves: 10g; Agarwood: 50g; Fennel: 80g; Cinnamon: 100g;

[0032] Cardamom: 50g; Nutmeg: 10g; Kaempfer: 10g; Clove: 30g;

[0033] Soy sauce: 200g; salt: 200g; monosodium glutamate: 50g; rice wine: 200g.

[0034] (4) Put the boiled chicken into the air-conditioning room for cooling, the temperature of the air-conditioning room is controlled at 10°C, and the cooling time is 24 hours;

[...

Embodiment 2

[0041] Other steps are equal to embodiment 1,

[0042] Pickling time is: 10 hours in the step (2);

[0043] In the step (3), the soup ingredient ratio is as follows:

[0044] Based on 100 chickens, 1.5KG / piece, the ingredients are as follows:

[0045] Fragrant leaves: 80g; Agarwood: 80g; Fennel: 100g; Cinnamon: 150g;

[0046] Cardamom: 150g; Nutmeg: 50g; Kaempfer: 150g; Clove: 200g;

[0047] Soy sauce: 800g; salt: 400g; monosodium glutamate: 100g; rice wine: 300g.

[0048] The fried chicken made by the above method is suitable for customers with strong taste.

Embodiment 3

[0050] Other steps are equal to embodiment 1,

[0051] Pickling time in step (2): 9 hours;

[0052] In the step (3), the soup ingredient ratio is as follows:

[0053] Based on 100 chickens, 1.5KG / piece, the ingredients are as follows:

[0054] Fragrant leaves: 40g; Agarwood: 30g; Fennel: 85g; Cinnamon: 80g;

[0055] Cardamom: 80g; Nut: 30g; Kaempfer: 100g; Clove: 20g;

[0056] Soy sauce: 500g; Salt: 300g; Monosodium glutamate: 80g; Rice wine: 300g.

[0057] The fried chicken made by the above method is suitable for customers with moderate taste.

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Abstract

The invention discloses a manufacturing method of boiled chicken, comprising the following steps of: carrying out primary treatment on live chicken with the weight of 1.5-2kg, namely: slaughtering, unhairing, clearing the chest, cleaning, expelling acid at low temperature and sterilizing; curing the chicken subjected to the primary treatment by using 2% salt for 8-10 hours; putting the cured chicken into soup bases and boiling, and braising for 25-30 minutes in low flame after boiling; putting the boiled chicken into an air-conditioning chamber and cooling; carrying out vacuum packaging on the completely-cooled chicken; then sterilizing; detecting finished products; subpackaging and boxing the eligible products. The invention realizes the industrialized production of the boil chicken and ensures the edible security of the boiled chicken as the high-temperature and high-pressure sterilization is adopted as well as the production quality of the boiled chicken because the strict time temperature control is adopted.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for preparing fried chicken with a delicious and tender taste. Background technique [0002] Shuangfeng Chicken is a local specialty food in Taicang. It is famous for its tender and crispy meat, fragrant marinade, catchy taste that is neither hard nor rotten, and a taste that is neither thick nor bland. However, because the chicken has always been made by family workshops, it cannot be stored for a long time, so it cannot be shipped to other places for sale, and can only be tasted by local people. If customers from other places want to eat it, they must come to Taicang Shuangfeng, which also limits the development of the chicken. At the same time, the common sold chicken is not sterilized, and it is easy to cook too old or undercooked during processing, resulting in poor taste and affecting the quality of the chicken. Contents of the invention [0003] Purpose of the inven...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L13/50
Inventor 张琼刚
Owner TAICANG HAOZIWEI FOOD
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