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Method for making fried chicken

A production method and a technology for roasting chicken, which are applied in the field of food processing, can solve the problems of low solid content, uneven taste, poor taste, etc., and achieve the effects of small change in meat quality, increased meat tenderness, and high yield.

Inactive Publication Date: 2012-11-14
连云港马陵食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The different parts of the roast chicken made by this method are not evenly flavored, the meat is rotten under high temperature, the solid content is low, and the taste is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Example 1: Making roast chicken according to the following steps

[0019] (1) Selection of materials: select the 70-90-day growth period of chickens weighing 1,000 to 1,250 grams, slaughter the blood and remove hair, remove the internal organs, and wash them for later use;

[0020] (2) Marinated brine: add 1000 grams of refined salt, 100 grams of star anise, 50 grams of Chinese pepper, 200 grams of green onions, and 200 grams of ginger to ten kilograms of water, boil the marinade for 20 minutes, and filter; after the marinade is out, add the weight of 0.5 to the marinade. % Papain and 0.4% compound phosphate, get pickled bittern;

[0021] (3) Marinating: After the marinated marinade is cooled, the chicken body is injected and marinated. The mass ratio of chicken to marinated marinade is 1:0.2, 1 to 2 hours in summer;

[0022] (4) Frying: evenly spread the caramel sugar on the surface of the marinated chicken body, deep fry for 3 to 4 minutes at 160 degrees Celsius, remove the o...

Embodiment 2

[0027] Example 2: Making roast chicken according to the following steps

[0028] (1) Selection of materials: select the 70-90-day growth period of chickens weighing 1,000 to 1,250 grams, slaughter the blood and remove hair, remove the internal organs, and wash them for later use;

[0029] (2) Marinated brine: add 1000 grams of refined salt, 100 grams of star anise, 50 grams of Chinese pepper, 200 grams of green onions, and 200 grams of ginger to ten kilograms of water, boil the marinade for 20 minutes, and filter; after the marinade is out, add the weight of 0.5 to the marinade. % Papain and 0.4% compound phosphate, get pickled bittern;

[0030] (3) Marinating: After the marinated marinade is cooled, the chicken body is injected and marinated. The mass ratio of the chicken to the marinated marinade is 1:0.2, 3 to 4 hours in winter;

[0031] (4) Frying: evenly spread the caramel sugar on the surface of the marinated chicken body, deep fry for 3 to 4 minutes at 160 degrees Celsius, remo...

Embodiment 3

[0036] Example 3: Making roast chicken according to the following steps

[0037] (1) Selection of materials: select the 70-90-day growth period of chickens weighing 1,000 to 1,250 grams, slaughter the blood and remove hair, remove the internal organs, and wash them for later use;

[0038] (2) Marinated brine: add 1000 grams of refined salt, 100 grams of star anise, 50 grams of Chinese pepper, 200 grams of green onions, and 200 grams of ginger to ten kilograms of water, boil the marinade for 20 minutes, and filter; after the marinade is out, add the weight of 0.5 to the marinade. % Papain and 0.4% compound phosphate, get pickled bittern;

[0039] (3) Marinating: After the marinated marinade is cooled, the chicken body is injected and marinated. The mass ratio of the chicken to the marinated marinade is 1:0.2, and it is 1 to 2 hours in summer;

[0040] (4) Frying: evenly spread the caramel sugar on the surface of the marinated chicken body, deep fry for 3 to 4 minutes at 160 degrees Cel...

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PUM

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Abstract

The invention discloses a method for making fried chicken. The method is characterized by comprising the following steps: (1) selecting materials; (2) preparing salted and marinated thick soup; (3) injecting the salted and marinated thick soup into the chicken for pickling; (4) drying after the pickling; (5) stewing the thick soup; (6) pouring the thick soup into the pot to cook the whole fried chicken; (7) feeding the cooked chicken into a cooling workshop to be packed in vacuum; and (8) sterilizing the fried chicken after vacuum packaging in a pasteurization reactor and then carrying out microwave sterilization. The temperature and time are more accurately controlled during the fried chicken making process; exogenous food additives are scientifically used, so the fried chicken making rate is obviously improved; nutritional ingredients of the fried chicken are more than those of the fried chicken which are made at high temperature; and the fried chicken disclosed by the invention hasmore unforgettable flavor and mouthfeeling.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing roast chicken. Background technique [0002] In the traditional roast chicken production process, people continue to use the usual method to spread the light chicken with honey and caramel, then deep-fry it for coloring and fragrant, then put it in the boiled brine for maturation, and cool it for vacuum packaging at high temperature (121 degrees) Sterilize for 30 minutes, let it cool to normal temperature and pack it into the finished product warehouse. The different parts of the roast chicken prepared by this method are not evenly tasted, the meat is eroded at high temperature, the solid content is low, and the taste is not good. Summary of the invention [0003] The purpose of the present invention is to provide a method for making roasted chicken, which improves water retention and tenderizes the chicken, and combines microwave and pasteurization after vacuum p...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/318A23L13/50A23L13/70
Inventor 张洪涛窦如西窦华如
Owner 连云港马陵食品有限公司
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