Making method of pot-falling chick

A production method and pot chicken technology, which is applied in food preparation, application, food science, etc., can solve the problems affecting the shape and yield of chicken, short cooking time, and too rotten chicken, so as to achieve complete shape, good taste and uniform taste Effect

Active Publication Date: 2011-08-17
BEIZHEN GOUBANGZI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the short cooking time, the taste is difficult to penetrate into the chicken body, making the chicken breast and thighs tasteless; if the cooking time is long, the chicken will be too rotten and broken, which will affect the shape and yield of the chicken

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1. Select the off-shelf chickens of the year, slaughter, drain, eviscerate, wash, soak in water for 3 hours, and send them to the curing room.

[0017] 2. Use 15g pepper, 15g aniseed, 15g tangerine peel, 15g cardamom, 10g grass fruit, 5g clove, 20g cinnamon, 10g red cardamom, 15g bay leaf, 20g ginger, 10g amomum, 5g white cardamom, 20g angelica, kaempferen 10g, licorice 15g, white sugar 200g, edible salt 750g, monosodium glutamate 150g, 50kg boiled spice water; weigh the chicken weight, use injection machine to add spice water according to 13% of the chicken weight under the working environment of 0℃~8℃ Inject a small amount into the chicken, and rub the chicken body for 3-5 hours; after tumbling, put it in a container and marinate it with spice water for 12 hours.

[0018] 3. Cooking

[0019] First remove the impurities in the spice water, mix the ingredients according to 4kg of spice water, 400g of salt, 100g of chicken powder, 1g of color protectant, 100g of monosod...

Embodiment 2

[0023] 1. Select the off-shelf chickens of the year, slaughter, drain, eviscerate, wash, soak in clean water for 5 hours, and send them to the marinating room.

[0024] 2. Use 20g pepper, 25g aniseed, 25g tangerine peel, 25g cardamom, 20g grass fruit, 10g clove, 30g cinnamon, 15g red cardamom, 20g bay leaf, 30g ginger, 20g amomum, 10g white cardamom, 30g angelica, kaempferia 20g, licorice 25g, white sugar 300g, edible salt 1000g, monosodium glutamate 200g, 50kg boiled spice water; weigh the weight of the chicken, use the injection machine to add the spice water according to 10% of the chicken weight under the working environment of 0℃~8℃ Inject a small amount into the chicken, and rub the chicken body for 5 hours; after tumbling, put it in a container and marinate it with spice water for 24 hours.

[0025] 3. Cooking

[0026] First remove the impurities in the spice water, mix and boil the ingredients according to 6kg of spice water, 600g of edible salt, 200g of chicken powde...

Embodiment 3

[0030] 1. Select the off-shelf chickens of the year, slaughter, drain, eviscerate, wash, soak in water for 4 hours, and send them to the marinating room.

[0031] 2. Use 18g pepper, 20g aniseed, 20g tangerine peel, 20g cardamom, 18g grass fruit, 8g clove, 25g cinnamon, 12g red cardamom, 18g bay leaf, 25g ginger, 15g amomum, 8g white cardamom, 25g angelica, kaempferen 18g, 20g of licorice, 250g of white sugar, 850g of edible salt, 180g of monosodium glutamate, 50kg of boiled spice water; weigh the weight of the chicken, and add the spice water according to 12% of the chicken weight with an injection machine under the working environment of 0℃~8℃ Inject it into the chicken body and rub the chicken body for 4 hours; after the tumbling and kneading, put it in a container and marinate it with spice water for 18 hours.

[0032] 3. Cooking

[0033] First remove the impurities in the spice water, mix the ingredients according to 5kg of spice water, 500g of edible salt, 150g of chicke...

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PUM

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Abstract

The invention discloses a making method of a pot-falling chick, which comprises the following steps of: selecting an underyear normally-slaughtering chick, slaughtering, dropping blood, drawing thorax out, and cleaning; soaking with clear water for 3-5h, placing in a salting chamber; injecting spice water in the chick according to the additive amount of 10-13 percent by weight of the chick by using an injecting machine under a working environment of 0-8 DEG C, rolling and kneading for 3-5h; after rolling and kneading are finished, placing in a container, salting for 12-24h with the spice water, stacking the chick fished from soup stock in a smoking furnace, and fuming with sugar for smoking for 5-10min until the surface of the chick is yellow in color. The chick made by using the making method has the advantages of thorough taste, good mouthfeel, uniform flavor, and tender, fresh and delicious meat, is easier to accept by a user, and is complete in appearance; and the appearance and the color of the traditional smoked chick can be kept.

Description

technical field [0001] The invention relates to a method for making chicken in a pot. Background technique [0002] The traditional method of smoked chicken is as follows: slaughtered, shaped, soaked in water, boiled in an old soup pot for 2 hours, then smoked in a smoker with sugar. Due to the short cooking time, the taste is difficult to penetrate into the chicken body, making the chicken breast and thigh tasteless; if the cooking time is long, the chicken will be too rotten and broken, which will affect the shape and yield of the chicken. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a smoked chicken with a thorough taste, good taste, uniform taste, smooth and tender meat, delicious flavor, uniform taste, easy to be accepted by eaters, and a complete shape of the whole chicken, which can maintain the appearance and color of traditional smoked chicken. The method of making the chicken in the pot. [0004] T...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/221A23L13/50A23L27/10
Inventor 王进
Owner BEIZHEN GOUBANGZI FOOD
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