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Manufacture method of roast chicken and roasting oven for roasting chicken

A technology for roasting and roasting chicken, which is applied to the production of roasted chicken and the field of roasting chicken roasting oven, can solve the problems of large oil content, large difference in taste, poor taste of chicken body, and achieve smooth chicken skin, uniform heating and consistent taste. Effect

Inactive Publication Date: 2013-12-18
姚艳丽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantages of this kind of oven are: the aroma of the roast chicken baked by the electric heating device is not pure, the original flavor of the chicken is not maintained, and the taste is poor; the grill cannot be rotated, the chicken body is heated unevenly, and the taste varies greatly; The chicken fat roasted from the upper chicken body falls on the lower chicken body, making the lower chicken body oily and greasy, which is not conducive to human health; the chicken body is worn on the grill, destroying the complete shape of the chicken

Method used

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  • Manufacture method of roast chicken and roasting oven for roasting chicken
  • Manufacture method of roast chicken and roasting oven for roasting chicken
  • Manufacture method of roast chicken and roasting oven for roasting chicken

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Such as Figure 1 to Figure 6 As shown, the oven for roasting chicken comprises a furnace body 1, an insulating layer 5 is provided on the inner wall of the furnace body 1, a furnace door 2 is provided on the furnace body 1, a furnace cover 3 is provided on the top of the furnace body 1, and a furnace cover 3 is arranged on the furnace cover 3 is provided with a movable seat 10, and the movable seat 10 is composed of a ring frame 1001 welded on the lower surface of the furnace cover 3 and a movable bearing seat 1002 erected in the ring frame 1001. A charcoal chamber 4 is arranged in the furnace body 1, and the charcoal chamber 4 is cylindrical and located in the center of the furnace body 1. A plurality of through holes are evenly arranged on the surface of the charcoal chamber 4, and a planet is arranged at the inner bottom of the furnace body 1. Turning mechanism 9, described planetary turning mechanism 9 is made up of drive motor 902, the mandrel 903 that is connecte...

Embodiment 2

[0032] The preparation method of this grilled chicken, its concrete steps are as follows:

[0033] 1. Slaughter, drain and eviscerate live chickens.

[0034] 2. Wash the eviscerated chicken and send it to the drying equipment for pre-drying until the chicken skin is taut.

[0035] 3. After pre-drying, fill the seasoning bag into the chest cavity of the chicken and sew up the opening of the chest cavity. The raw materials in the bag are 12g amomum, 18g cardamom, 2g clove, 12g cumin, 10g anise, 35g grass fruit, Chenpi 25g, Baikou 25g, Hongkou 15g, Ginger 95g, Angelica dahurica 85g, Aniseed 95g, Zanthoxylum bungeanum 85g, Salt 300g, Sugar 200g and 500g water.

[0036] 4. Put the chickens into the bin body 603 of the string cage 6 respectively, fix the string cage 6 in the furnace body 1, install the furnace cover 4, ignite the charcoal placed in the charcoal chamber 4, start the planetary rotation mechanism 9, and make the chicken Rotate synchronously at an average speed of 20r...

Embodiment 3

[0039] The preparation method of this grilled chicken, its concrete steps are as follows:

[0040] 1. Slaughter, drain and eviscerate live chickens.

[0041] 2. Wash the eviscerated chicken and send it to the drying equipment for pre-drying until the chicken skin is taut.

[0042] 3. After pre-drying, fill the seasoning bag into the chest cavity of the chicken and sew up the opening of the chest cavity. The raw materials in the bag are 18g amomum, 12g cardamom, 5g clove, 10g cumin, 12g anise, 25g grass fruit, Chenpi 35g, Baikou 15g, Hongkou 25g, Ginger 85g, Angelica dahurica 95g, Aniseed 85g, Zanthoxylum bungeanum 95g, Salt 200g, Sugar 300g and 300g water.

[0043]4. Put the chickens into the bin body 603 of the string cage 6 respectively, fix the string cage 6 in the furnace body 1, install the furnace cover 4, ignite the charcoal placed in the charcoal chamber 4, start the planetary rotation mechanism 9, and make the chicken Rotate synchronously at an average speed of 30r / ...

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Abstract

The invention relates to a manufacture method of roast chicken. The method comprises the following concrete steps that: after the internal organs of a chicken are cleaned and are pre-dried, seasoning bags are filled into the chicken chest, the chicken is placed into a roasting oven for roasting the chicken in the circumferential directions in strings, charcoal in a tubular charcoal chamber positioned in the center of the roasting oven is used for heating, the chicken is controlled to do synchronous autorotation, the roasting is carried out for 30 minutes to 60 minutes until the chicken body is golden yellow, seasoning oil is uniformly brushed on chicken head, chicken neck and chicken body for 2 to 3 times in the roasting process, and the chicken is packed by rough straw paper after being roasted. The roasting oven for roasting the chicken comprises an oven body, an oven cover and a charcoal chamber, wherein the charcoal chamber is positioned in the center of the oven body, a planet rotating mechanism is arranged at the inner bottom of the oven body, a movable seat is arranged on the lower surface of the oven cover, and a string cage is arranged between the planet rotating mechanism and the movable seat. An oil guide cone plate is arranged at the inner bottom of the oven body, and an oil discharge pipe is arranged on the oven body. The manufacture method and the roasting oven have the advantages that the original fragrance of the chicken is remained, the outside is burnt, the inside the tender, the mouth feeling is good, the fragrance is pure, the mouth feeling is uniform, the appearance is complete, the fast content is low, the chicken is not greasy, and in addition, the discharge chicken oil can be recovered and reutilized.

Description

technical field [0001] The invention relates to a method for preparing roast chicken and an oven for roast chicken. Background technique [0002] Existing grilled chicken production method mainly contains following two kinds: 1, the chicken is slaughtered and cleaned, stewed in an old soup pot, the chicken is taken out and pre-dried, and smoked in a smoker. 2. Inject the seasoning oil into the chicken body and place it in the oven for roasting. In the first method, during the stewing process, the chicken oil has never been discharged from the old soup pot. After stewing, the chicken body has a high oil content. Long-term consumption can easily lead to obesity, cardiovascular and cerebrovascular diseases, and cause adverse effects on human health; long-term cooking The cooking method will make the chicken skin not smooth enough and easy to break after roasting, which affects the appearance of the roast chicken; relying on cooking in an old soup pot for flavor, it does not ha...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A21B5/00A23L13/50
CPCY02A40/928
Inventor 姚艳丽孟祥光李美
Owner 姚艳丽