Method for making salt roasted Wuhua three-yellow chicken food

A technology of Wuhua Sanhuang chicken and a production method, applied in the field of food production, can solve the problems of time-consuming, large salt consumption and the like, and achieve the effects of increasing nutritional value, increasing nutrition and high nutritional value

Inactive Publication Date: 2012-04-18
JIAYING UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the traditional processing technology is time-consuming and consumes a lot of salt, salt-baked brine is often used to make it. This method has a faster processing speed, but the color, salt aroma, and taste of the finished product are far from those of salt-baked chicken processed by traditional technology.

Method used

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Embodiment Construction

[0016] A preparation method of Wuhua Sanhuang chicken salt-baked food, comprising the following steps in sequence:

[0017] 1) Select Wuhua Sanhuang chickens with a body weight of 800-1000 grams and no disease. It is best to choose Wuhua Sanhuang Chicken with pure yellow, smooth and compact feathers; if some chickens are darker in color, with a little or no variegation in tail feathers and wing feathers, but no other spots, they can also be used. Wuhua Sanhuang Chicken should have a strong body, slightly wider and deeper body, straight back and keel, short and raised tail feathers, bright neck feathers; short, slightly curved, yellow beak; skin, shanks and toes are all Yellow; the color of the single comb is bright red, the male has a higher comb and 5-7 teeth, and the female has smaller combs. The rooster is golden yellow and the hen is light yellow.

[0018] (2) After the chicken is slaughtered, put it in hot water at 55-65°C, remove the hair, remove the yellow film, foot ...

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PUM

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Abstract

The invention discloses a method for making a salt roasted Wuhua three-yellow chicken food, and aims to provides a method for making a salt roasted Wuhua three-yellow chicken food with rich nutrients and good mouthfeel. The method comprises the following steps of: 1) selecting Wuhua three-yellow chicken with the weight of 800-1,000g and without diseases; 2) slaughtering; 3) adding a yellow wine into table salt, uniformly stirring, coating the table salt mixed with the yellow wine on the interior and exterior of the chicken body, uniformly mixing scallion sections, ginger slices, cooked sesame powder and seasonings, filling the mixture into the belly of the chicken, and sealing two holes on the head and the butt by using toothpicks; 4) uniformly mixing egg white, wet potato starch and refined salt, and putting 1/4 of the mixture into a pressure cooker; 5) wrapping the Wuhua three-yellow chicken prepared in the step (3) with paper, and putting into the pressure cooker; and 6) adding the rest mixture in the step (4) into the pressure cooker to bury the chicken, covering a cover, cooking over medium fire for 10 to 15 minutes, stopping the fire and baking for 10 to 15 minutes to obtain the finished product. The method belongs to the technical field of food making.

Description

technical field [0001] The invention discloses a method for making salt-baked food, in particular to a method for making Wuhua Sanhuang Chicken salt-baked food, and belongs to the technical field of food production. Background technique [0002] Wuhua Sanhuang chicken is an excellent small-scale broiler chicken local breed recorded in "China Poultry Genetic Resources". Its appearance is characterized by yellow skin, shanks, and toes. , Qiling, Tanxia, ​​Zhuanshui, Hengpi, Mianyang and other places), it has the characteristics of slow growth, strong disease resistance, fresh and tender meat, and rich nutrition. Hakka salt-baked chicken is a well-known Hakka traditional delicacy. Its traditional method is to use fresh and whole chicken as raw material, edible salt as auxiliary materials, and baked in a casserole to process salt-baked chicken with Hakka flavor. The finished product The color is bright and buttery, fresh and tender, smooth but not greasy, and has a unique salt ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L13/50
Inventor 况伟钟福生李威娜魏富贵
Owner JIAYING UNIV
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