Process for processing whole original recipe chicken

Abstract

A process for processing whole original recipe chicken comprises the following steps of: processing; and preparing the salted material prescription and flavor juice prescription. The invention has the following beneficial effects: the salted material prescription and the flavor juice prescription mainly adopt the natural materials, the processing steps and the processing rhythms are unique and orderly, salting and boiling time is long, so the flavor and the seasoning can be completely dipped in the chickens, and the tastes inside and outside the chickens are the same. The original property of the chickens can be kept, the taste is delicious, the fragrance is strong, and the meat is delicate, so the appetite is heightened, and the functions of appetizing and strengthening the spleen are realized; simultaneously because of the proper boiling, the chickens can be easily cut while being eaten, so that the chickens can be eaten by eaters in the open air or in travels.

Description

technical field [0001] The invention relates to the field of chicken food processing, in particular to a processing technology of whole chicken with original taste. 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. 99112094.9 discloses "a whole chicken firing method". In this method, each chicken is cut into pieces and fired separately. During the firing process, sugar, green onion, ginger, garlic, soy sauce, and chili are added to the fryer. Add salt, monosodium glutamate, star anise, fragrant leaves, fennel, pepper, grass fruit, cinnamon, ginger, fragrant fruit, clove, peach, licorice, jade fruit, angelica, amomum, hawthorn and other seasonings. ...

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. 99112094.9 discloses "a whole chicken firing method". In this method, each chicken is cut into pieces and fired separately. During the firing process, sugar, green onion, ginger, garlic, soy sauce, and chili are added to the fryer. Add salt, monosodium glutamate, star anise, fragrant leaves, fennel, pepper, grass fruit, cinnamon, ginger, fragrant fruit, clove, peach, licorice, jade fruit, angelica, amomum, hawthorn and other seasonings. different flavors, unable to meet the taste needs of consumers