Processing technology of pot-stewed whole chicken

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...

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 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. Unable to meet the taste needs of the public