Rapid machining method of smoked old hen

A processing method and technology of old hen, applied in food preparation, application, food science, etc., can solve the problems of hard skin and meat of old hen, unpalatable, etc., achieve less carcinogens, better flavor, soft chicken skin and chicken Effect

Inactive Publication Date: 2013-03-13
陆超
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Instead of using old hens as raw materials, the reason is that...

Method used

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Embodiment Construction

[0011] The present invention will be further elaborated below in combination with specific embodiments.

[0012] A rapid processing method for smoked cured old hen, including the following technological process: dry-cured old hen does not need to be stored→directly hung for 12 hours at night→in a smoking room→ignite with wood or charcoal, open the furnace door, Smoke with an open flame for 4 hours, control the temperature at 80°C for aging treatment → then dry and increase the aroma, continue to open the furnace door, smoke with an open flame for 2 hours, control the temperature at 55°C → finished product → freeze in time (into the freezer ). Note: The smoking temperature is 10 degrees higher than the traditional process, and its purpose is to soften the skin and meat of the old hen.

[0013] The old hen chicken skin and chicken processed by the method are soft, full of elasticity, have no smoke smell, are delicious, good in taste, and do not contain nitrite, and the flavor o...

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Abstract

The invention discloses a rapid machining method of a smoked old hen. The rapid machining method comprises the following steps of: directly drying dry-cured old for 1-12 hours and then hanging the old hen inside a smoking room; igniting by using a wooden material or charcoal, opening a furnace door, smoking for 4-5 hours with open fire, carrying out curing treatment by controlling a temperature within a range from 70 to 80 DEG C, and smoking for 1-5 hours with the open fire; and controlling the temperature within a range from 50 to 60 DEG C, manufacturing a finished product and freezing in time. The method provided by the invention has short machining time; chicken skin and chicken of the machined old hen are soft and elastic, and have no smoke smell, delicious taste and good taste sense.

Description

technical field [0001] The invention relates to meat processing, in particular to a rapid processing method for smoked cured hens. Background technique [0002] Smoked cured chicken is a kind of food that Chinese people like to eat, and it has long been famous at home and abroad. The traditional smoked chicken process usually includes five steps: pickling, storage, hanging to dry, smoking, and natural placement. The cured meat strips need to be stored for 2-15 days, hung for 1-6 days, smoked for 2-7 days, Naturally placed for 10-90 days. It takes at least 15 days from processing materials to wax products. This processing technology is affected by the weather due to the long processing and storage time. Therefore, the processed smoked chicken quality is difficult to guarantee, thereby affecting the smoked chicken quality and food safety. Baked chicken is generally made of young chickens, and white striped chickens, three-yellow chickens, and native chickens that are about...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L13/50
Inventor 陆超
Owner 陆超
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