Processing technology of pot-stewed whole chicken

A processing technology, lo-mei technology, applied in the processing technology field of lo-mei whole chicken, can solve problems such as inconsistencies in the taste of chicken, insufficient immersion of chicken, and inability to meet taste needs, etc., to achieve proper cooking, lingering aftertaste, and Unique and orderly effect of processing rhythm

Inactive Publication Date: 2012-03-07
CHONGQING LUYU LIQIANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many methods of processing whole chickens on the market, all of which are processed with whole chickens. Because the spices and seasonings are not soaked into the chicken enough during the processing of whole chickens, the chicken tastes different from the outside. Improper equipment also makes the chicken taste bad
Patent No. 99113098.7

Method used

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Embodiment Construction

[0017] The present invention will be further described below in conjunction with embodiment.

[0018] 1. Make marinade: Take 4kg of salt, 3kg of sugar, 40g of sodium erythorbate, 2kg of cooking wine, 1.2kg of white vinegar, 600g of pepper, 1kg of minced ginger, 400g of tangerine peel, and 40kg of water, mix well and make a marinade.

[0019] 2. Make brine: take 200kg of water, 3kg of ginger, 1kg of cinnamon, 1kg of fennel, 1kg of star anise, 2kg of pepper, 4kg of pepper, 10kg of vegetable oil, 2kg of salt, 2kg of sugar, 1kg of monosodium glutamate, 2kg of cooking wine, 1.6kg of grass fruit, 0.4kg of three Nye, 0.1kg of cloves, 0.2kg of nutmeg, 0.2kg of comfrey, 0.2kg of soy sauce, 0.05kg of disodium glucoside, 0.05kg of disodium guanylate, 0.01kg of caramel pigment, wrapped in gauze or filter bags, cooked for 35 After a few minutes, spread out and cool to room temperature.

[0020] 3. Make seasoning: 2kg of salt, 1kg of monosodium glutamate, 0.2kg of soy sauce, 0.05kg of diso...

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PUM

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Abstract

The invention discloses a processing technology of a pot-stewed whole chicken, comprising the processing steps, a salted material formula, a marinade formula, and flavorings which especially comprise fennel, anise, pricklyash peel, tsaoko fruit, Kaempferia galangal, clove, mutmeg, lithospermum and other natural plants. The invention has the advantages that the salted material formula and the marinade formula mainly use natural materials, the processing steps and processing rhythm are unique and ordered, the times of salting and boiling are long, the marinade completely immerge to inner of the chicken, the inside taste and the outside taste of the chicken are same, the meat quality is fresh, delicious, mellow, soft, crisp, tasty, and refreshing, the color of the whole chicken is golden yellow, and the remaining taste is strong; the pot-stewed whole chicken can enhance the appetite, stimulate appetite, and invigorate spleen; and because the boiling and processing are appropriate, the chicken is easy to divide when being eaten, so that the pot-stewed whole chicken is convenience to eat outdoors or in travelling.

Description

technical field [0001] The invention relates to the field of chicken food processing, in particular to a processing technology of braised whole chicken. Background technique [0002] At present, there are many methods of processing whole chickens on the market, all of which are processed with whole chickens. Because the spices and seasonings are not soaked into the chicken enough during the processing of whole chickens, the chicken tastes different from the outside. Improper equipment also makes the chicken taste bad. Patent No. 99113098.7 discloses "a preparation method of roasted chicken". , cloves, grass cardamom, ginkgo, amomum, pepper, bay leaves, salt, Codonopsis pilosula, medlar, and poria cocos are used as seasonings. The seasoning is soaked into the chicken through cooking and baking. Although the flavor is unique, it only represents one flavor. Can't meet the taste needs of the masses. Contents of the invention [0003] The technical problem to be solved by th...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L13/50
Inventor 程祝军
Owner CHONGQING LUYU LIQIANG FOOD
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