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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 insufficiently uniform taste, low solid content, rotten meat, etc., and achieve the effects of increasing meat tenderness, small changes in meat quality, and improved nutritional components.

Inactive Publication Date: 2013-09-18
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] Embodiment 1: Make roast chicken according to the following steps

[0019] (1) Material selection: Screen chickens in the growth period of 70-90 days and weigh 1000 to 1250 grams, slaughter and depilate, remove internal organs, wash and set aside;

[0020] (2) Pickled marinade: Add 1000 grams of refined salt, 100 grams of star anise, 50 grams of Chinese pepper, 200 grams of green onion, 200 grams of ginger in 10 kilograms of water, boil the marinade for 20 minutes, and filter; after the marinade, add its quality 0.5 % papain and 0.4% compound phosphate to get pickled brine;

[0021] (3) Pickling: After the marinated brine is cooled, the chicken body is marinated by injection. The mass ratio of chicken to marinated brine is 1:0.2, 1 to 2 hours in summer;

[0022] (4) Deep-frying: evenly smear caramel sugar on the surface of the marinated chicken body, fry in oil at 160 degrees Celsius for 3 to 4 minutes, remove and drizzle with oil;

[0023] (5) Stew stew: Add 10 kg of...

Embodiment 2

[0027] Embodiment 2: Make roast chicken according to the following steps

[0028] (1) Material selection: Screen chickens in the growth period of 70-90 days and weigh 1000 to 1250 grams, slaughter and depilate, remove internal organs, wash and set aside;

[0029] (2) Pickled marinade: Add 1000 grams of refined salt, 100 grams of star anise, 50 grams of Chinese pepper, 200 grams of green onion, 200 grams of ginger in 10 kilograms of water, boil the marinade for 20 minutes, and filter; after the marinade, add its quality 0.5 % papain and 0.4% compound phosphate to get pickled brine;

[0030] (3) Pickling: After the marinated brine is cooled, the chicken body is marinated by injection. The mass ratio of chicken to marinated brine is 1:0.2, and it takes 3 to 4 hours in winter;

[0031] (4) Deep-frying: evenly smear caramel sugar on the surface of the marinated chicken body, fry in oil at 160 degrees Celsius for 3 to 4 minutes, remove and drizzle with oil;

[0032] (5) Stew stew:...

Embodiment 3

[0036] Embodiment 3: make roast chicken according to the following steps

[0037] (1) Material selection: Screen chickens in the growth period of 70-90 days and weigh 1000 to 1250 grams, slaughter and depilate, remove internal organs, wash and set aside;

[0038] (2) Pickled marinade: Add 1000 grams of refined salt, 100 grams of star anise, 50 grams of Chinese pepper, 200 grams of green onion, 200 grams of ginger in 10 kilograms of water, boil the marinade for 20 minutes, and filter; after the marinade, add its quality 0.5 % papain and 0.4% compound phosphate to get pickled brine;

[0039] (3) Pickling: After the marinated brine is cooled, the chicken body is marinated by injection. The mass ratio of the chicken to the marinated brine is 1:0.2, 1 to 2 hours in summer;

[0040] (4) Deep-frying: evenly spread caramel sugar on the surface of the marinated chicken body, fry in oil at 160 degrees Celsius for 3 to 4 minutes, remove and drizzle with oil;

[0041] (5) Stew stew: Add...

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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 has more 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 consistent method of smearing the chicken with honey and caramel, frying it for coloring and flavoring, then putting it in the boiled brine for aging, and vacuum packaging after cooling, high temperature (121 degrees) Sterilize for 30 minutes, wait until it is cooled to normal temperature and pack it into the finished product warehouse. The different parts of the roast chicken prepared by this method are not uniform enough in taste, the meat is rotten under high temperature, the solid content is low, and the taste is not good. Contents of the invention [0003] The purpose of the present invention is to provide a method for making roasted chicken, which improves the water retention to tenderize the chicken, and then combines microwav...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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