Method for producing spicy hand-shredded chicken

A production method and technique for shredded chicken are applied in the production field of shredded chicken with spicy taste, which can solve the problems of damage to flavor and nutrients, poor product structure, lack of chewiness, etc., and achieve sufficient chewiness, good elasticity, and nutrition retention. Effect

Active Publication Date: 2012-10-31
湖南唐人神肉制品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the packaged shredded chicken currently sold in the market is generally sterilized at high temperature. The structure of the product is poor, and the taste is poor for consumers. The meat is rotten and not chewy.
In addition, due to high-temperature sterilization, shredded chicken not only has a "cooking smell", but also the original fragrance and nutritional content of the product are largely destroyed

Method used

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Examples

Experimental program
Comparison scheme
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Embodiment Construction

[0019] A preparation method of spicy shredded chicken, which includes material selection, pickling, drying, marinating, soaking, frying, cooling and packaging sterilization, and is characterized in that:

[0020] The material selection: select fresh Sanhuang chickens of 0.60-0.75 kg each, and clean the body hair, blood congestion and visceral residues of the Sanhuang chickens;

[0021] The above-mentioned marinating: rub the marinating material manually on the chicken legs and the chicken abdominal cavity. After rubbing, stuff the chicken feet into the chicken belly to shape it, and then put it into the tumbler and knead it at a slow speed for 6-8 minutes; store it in the marinade In the vat, the temperature of the pickling environment is below 4°C, and the pickling time is 16-20 hours before leaving the vat. Turning the vat once in the middle requires a complete translocation from top to bottom;

[0022] The weight ratio of the amount of marinade is 100 parts of three yellow ...

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PUM

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Abstract

The invention relates to a method for producing spicy hand-shredded chicken and belongs to a technology for processing cooked meat products. The method comprises the steps of selecting raw materials, salting chicken, hanging slated chicken blanks on a vehicle frame, pushing the vehicle frame into a smoking oven to be dried and then stewing the chicken blanks, wherein a stewing method comprises the steps of stewing brine and boiling; soaking the chicken blanks in the brine after boiling, draining the brine on the chicken blanks, using oil to deeply fry the chicken blanks till color and luster of chicken surfaces are golden yellow, performing natural cooling after the deep frying, transferring the chicken to the environment of 0-4 DEGC when the temperature is reduced to be 50 DEG C, continuing to cool the chicken to be identical to room temperature; and finally using aluminum foil retort pouches to perform vacuum package, orderly placing the hand-shredded chicken in a water bath kettle,and controlling water temperature to be about 95 DEG C to perform middle-temperature sterilization so as to obtain the spicy hand-shredded chicken which are good in product structure, full of chewingfeeling, good in elasticity and full-bodied in spicy flavor. Due to the fact that the middle-temperature sterilization is adopted, the flavor, quality structure, color, luster, nutrition and the likeof the spicy hand-shredded chicken are retained well.

Description

technical field [0001] The invention relates to a preparation method of spicy shredded chicken, which belongs to the processing technology of cooked meat products. Background technique [0002] Shredded chicken is a Sichuan-style cold dish well-known in China and widely loved by everyone. Because of its great market prospects, many meat products companies have already industrialized and mass-produced it into packaged food, which is convenient for everyone to eat and store. However, the packaged shredded chicken currently sold on the market is generally sterilized at high temperature. The structure of the product is poor, and the taste is poor for consumers. The meat is relatively rotten and has no chewiness. In addition, due to high-temperature sterilization, shredded chicken not only has a "cooking smell", but also the original fragrance and nutritional components of the product are largely destroyed. Contents of the invention [0003] The object of the present inventio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/318A23L13/50A23L13/70
CPCY02A40/90
Inventor 宁鹏宋忠祥陈文辉彭佳刘海斌孙琦
Owner 湖南唐人神肉制品有限公司
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