Salt roasted chicken product and preparation method thereof

Abstract

The invention discloses a salt roasted chicken product and a preparation method thereof. The preparation method comprises the following steps of: (1) salting; (2) precooking; (3) marinating; (4) colouring, carrying out oxidation and protecting colour; (5) roasting a chicken in salt; (6) cutting and reshaping, drying and then cooling, and then packaging with inner package, carrying out microwave sterilization on a packaged and unsealed product, then vacuumizing the sterilized packaging product, and carrying out heat sealing on a package opening to obtain a semi-finished product; and (7) sterilizing the semi-finished product at a high temperature and high pressure, cleaning, and carrying out air drying to obtain the salt roasted chicken product. The salt roasted chicken product discloses by the invention not only can show unique colour, lustre, taste and flavour of the traditional salt roasted chicken product but also is greatly improved, the salt content is greatly reduced, the chicken has crisp taste and elastic and tough meat quality, and the defect that a transparent plastic bag packaging product is easy to fade and oxidize is effectively avoided.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a salt-baked chicken product and a preparation method thereof. Background technique [0002] Salt-baked chicken is a traditional dish with a long history and great popularity. The existing traditional method of salt-baked chicken: slaughter and wash the chicken, blanch it in boiling water, take it out, rub the inside and outside with seasonings and marinate. In a container (such as a casserole), put part of the heated coarse salt, wrap the whole chicken (suit chicken) in paper or lotus leaves and place it on the hot salt, pour the rest of the hot salt into the container, and completely Cover and bake (10 to 30 minutes) until cooked; in some areas, heat the bottom of the container with low heat (5 to 10 minutes), and take it out after a period of time; After slaughtering and washing, rub the inside and outside of the chicken with refined salt and other seasonings, then stuff ginge...

AI Technical Summary

Problems solved by technology

But there are the following defects: (1) the finished product has high salt content, and the taste is too salty; and the high salt intake will easily lead to a substantial increase in the incidence of high blood pressure and cardiovascular and cerebrovascular diseases in the consumer group; (2) the flavor of the finished product The outside is not uniform and the quality is unstable; (3) The inner cavity of the finished chicken and the muscle layer near the bone often appear raw and bloody; the production process has a large food safety hazard, which is prone to quality problems and even causes public health problems. (4) The production efficiency is low and the cost is high, and continuous, large-scale and industrial production has not been realized; (5) The shelf life is short and the sales radius is short

However, due to the unsatisfactory oxygen barrier and light-proof performance of the packaging materials of transparently packaged products, a large number of products faded during the shelf life.

The shelf life of the product is shortened, which also leads to an increase in the return rate of the product, thus restricting the sales radius of the product

[0005] The above disadvantages have made it difficult to promote the delicacy of salt-baked chicken on a large scale for a long time, which is not conducive to the spread, promotion and exchange of Lingnan food culture, and has always been in a corner

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