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Preparing method of special flavor pickle chicken

A pickle chicken and flavor technology, which is applied in the processing field of pickle chicken, can solve the problems of unsavory chicken bones, single-flavored chicken, and reduced umami taste of chicken, and achieve the effects of simple production method, convenient purchase and long storage time

Inactive Publication Date: 2013-06-05
肖珍治
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the prior art, using chicken body self-fermentation after pickling with salt will reduce the umami taste of the chicken, and the chicken will not soften; there are also methods of soaking in salt, wine and seasoning, which is a traditional pickling method, with a single taste and a strong flavor of chicken. It will not soften, the chicken bone is not crispy

Method used

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Examples

Experimental program
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Embodiment Construction

[0017] After selecting the main raw chicken, follow the steps below:

[0018] (1) Live chicken hair removal, caesarean section, belly removal and cleaning;

[0019] (2) Disinfect with cold boiled water and white wine;

[0020] (3). It can be air-dried naturally or use strong temperature to evaporate the water of the chicken for later use;

[0021] (4) Spread and mix the accessories made of pepper 2, monosodium glutamate 1, table salt 6, ginger 25, chili 28, pepper 1.5 and fungus 10 evenly and cut into small pieces of chicken, put it in the altar, seal it, and marinate at room temperature 6 Months; it can be taken out and eaten.

[0022] (5) Take out the marinated chicken nuggets and seal them with the dried pickles for 4 weeks; let the mutual aromas merge with each other and taste more delicious.

[0023] (6) Sealing and packaging.

[0024] By adopting the method of the invention, the live chicken can be made into mature food, which can be directly eaten without further processing, and c...

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PUM

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Abstract

A preparing method of special flavor pickle chicken is characterized by comprising the steps of removing feathers of a live chicken, cutting open the belly of the chicken, removing the haslet, and washing the chicken; sterilizing the chicken with cooled boiled water and white spirits; drying the chicken in the air until water content in the chicken body is 60%; chopping the chicken into pieces, adding auxiliary materials and stirring evenly, placing the pieces in a sealed jar and curing for 6 months; taking the pieces out and placing the pieces with pickles together in a sealed jar for 4 weeks; and then packaging the pickle chicken in a sealing mode. According to the preparing method of the special flavor pickle chicken, the live chicken can be made into deli which can be eaten directly without the need of reprocessing and serves as both leisure food and delicious food, the additional value of the product is greatly increased, the storage period of the product is long, and the product can be packaged in bags to facilitate purchase of consumers.

Description

Technical field [0001] The invention relates to a processing method of pickled chicken, in particular to a preparation method of flavored pickled chicken. Background technique [0002] In the prior art, using the chicken body itself to ferment after pickling in salt will reduce the umami taste of the chicken and the chicken will not soften; there are also methods of salt immersion, wine and seasoning, which are traditional pickling methods with single taste and chicken It will not soften, and the chicken bones are not crispy. Summary of the invention [0003] The purpose of the present invention is to overcome the above-mentioned shortcomings of the prior art, and provide a preparation method of the flavored pickled chicken that can maintain its delicious meat and soften the chicken. The main technical contents are as follows: [0004] The preparation method of flavored pickled chicken is characterized by comprising the following steps: [0005] (1) Live chicken hair removal, caesa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/318A23L13/50A23L13/70
Inventor 肖珍治
Owner 肖珍治
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