Preparation method of salt roasted chicken

Abstract

The invention discloses a preparation method of a salt roasted chicken, comprising the steps of firstly selecting a frozen chicken and unfreezing the frozen chicken in a cold water spraying manner, then placing the chicken in sea salt curing liquid with a mass concentration of 15-25% at normal temperature and normal pressure, after cleaning and draining, placing the chicken in salt roasting liquid to cook for 40-60min, pruning and shaping the salt roasted chicken, drying with hot air at a temperature of 55-65 DEG C for 20-40min and drying with microwaves at a microwave intensity of 300-500W for 1-3min, packaging and carrying out pasteurization on the vacuum packaged salt roasted chicken at a temperature of 75-90 DEG C for 10-50min, and placing the sterilized salt roasted chicken in ice water to carry out rapid cooling for 10-15min so that the salt roasted chicken product is prepared. According to the preparation method, excellent flavor is provided for the salt roasted chicken product and the shelf life can be ensured through special packaging materials while the taste is improved.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a method for preparing salt-baked chicken, in particular to a method for preparing and storing salt-baked chicken products. Background technique [0002] Salt-baked chicken is a characteristic and high-quality cooked meat leisure food in Guangdong. It is very popular among consumers because of its unique flavor, attractive color, crispy outside and tender inside. The traditional method of salt-baked chicken is: put the washed chicken into boiling water and blanch it, then take it out and apply seasonings on the inside and outside of the chicken to marinate. Put the hot coarse salt into the container, wrap the whole chicken with paper or lotus leaves and put it on the hot salt, pour the rest of the hot salt into the container until the chicken is completely buried and baked in salt until cooked, about 25 -30 minutes (during the salt baking process, turn the chicken over for about 15 ...

AI Technical Summary

Problems solved by technology

[0003] The traditional method has a unique flavor, but there are also some defects: (1) the production efficiency is low, the cost is high, and continuous and large-scale industrial production cannot be realized; (2) the flavor of the finished product is not uniform inside and outside, and the quality is unstable; (3) the production of finished chicken There are relatively large food safety hazards in the process, and quality problems are prone to occur; (4) The shelf life is short and the sales radius is short

[0004] The salt-baked chicken products on the market that are vacuum-packed and sterilized at high temperature are soft and rotten after being sterilized at 120°C, without myofibril-like bite, and have a poor taste; Shorter lead times lead to higher return rates

These disadvantages have made salt-baked chicken difficult to promote on a large scale for a long time, which is not conducive to the spread, promotion and exchange of Lingnan food culture, and has always been in a corner

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