Method for processing instant smoked chicken

Abstract

The invention discloses a method for processing instant smoked chicken, belonging to the field of food processing. The method is an improvement based on the conventional technology with the advanced points of: a, uniformly mixing 2.5 percent of refined salt, 0.4 percent of monosodium glutamate, 0.04 percent of pepper, 0.01 percent of paprika, 1 percent of ginger powder, 0.2 percent of anise, 0.4 percent of cassia bark, 0.2 percent of fennel and 0.67 percent of fructus amomi to obtain ingredients, rubbing chicken by using the ingredients which is 5.42 percent of the weight of each chick, pickling at temperature of 4 and 8 DEG C for 3 days, cleaning the pickled chicken and air-drying the cleaned pickled chicken at room temperature of 15+/-3 DEG C with humidity of 50 to 70 percent; and b, repeatedly coating hydromel with the volume concentration of 30 percent on the surface of the air-dried chicken bodies three times, hanging the chicken bodies at the interval of +/-15 centimeters in a smoking furnace, smoking at temperature of 50 and 55 DEG C for 5 hours, adopting non-mildewed fruitwood dust for smoking, adding white sugar which is 1.5 percent of the amount of wood dust, and exchanging smoke once by an exhaust fan every 10 minutes during smoking. The method has the advantages that: due to standardized, factorized and clean production, the product has a special smoked flavor and a bacon flavor, and the product is convenient to eat, is sanitary and safe, and has a long quality guarantee period.

Description

Technical field: [0001] The invention belongs to the field of food processing, and in particular relates to a processing method of instant smoked chicken. Background technique: [0002] Smoked chicken is a traditional poultry product in the rural areas of Yunnan. Usually in winter, people will kill chickens and ducks to prepare for the new year. The only way to store such products in the rural mountainous areas of Yunnan is to pickle them with salt and then use winter heating to smoke them. Products are deeply loved by people of all nationalities. In the 21st century, the standardization, factoryization, and safe and clean production of traditional food have become the general trend, and the defects of traditional smoked chicken have gradually become prominent, mainly manifested in: ①Strong seasonality. Fresh chicken is marinated and smoked at a temperature lower than 10°C. At present, it can only be processed in winter, which limits its output, scale, and cost. ②It adopt...

AI Technical Summary

Problems solved by technology

Fresh chicken is marinated and smoked at a temperature lower than 10°C. At present, it can only be processed in winter, which limits its output, scale, and cost to a certain extent.

②Manufactured by hand workshop, simple equipment, simple process, difficult quality control

③The degree of standardization is low, the production process is not uniform, and the product quality is unstable

④ Smoked directly with heating fireworks, it is easy to produce harmful subs