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Process for processing roast chicken

A processing technology and chicken roasting technology, applied in application, food preparation, food science, etc., can solve the problems of incomplete separation of bone and meat, affect the taste of the entrance, and insufficient freshness, so as to achieve a complete body, beautiful shape, and soft meat Effect

Active Publication Date: 2013-08-21
宿州市符离集刘老二烧鸡有限公司
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  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

The taste of the existing roasted chicken is relatively light, and its freshness is slightly insufficient, and it cannot go deep into the interior of the chicken, and it is easy to produce greasy taste if eaten too much, and the bone and meat cannot be completely separated, so it is troublesome to eat. The chicken is too rotten because of over-processing, which affects the taste of the mouth

Method used

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  • Process for processing roast chicken

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Embodiment Construction

[0023] A roast chicken processing technology, comprising the following steps:

[0024] (1) Material selection

[0025] The selection of free-range No-Ma chickens in Huaibei Plain with a growth period of more than 120 days requires chickens with black claws and a weight of 2.5kg. Do not squeeze and bind, and feed the live chickens to be slaughtered for 24 hours;

[0026] (2) Slaughter for hair removal

[0027] Cut the esophagus, trachea, and blood vessels of the live chicken with one knife, drain the blood for 4 minutes to fully dissipate the remaining blood in the body, and then immerse it in hot water at 65°C for scalding, and send the scalded chicken into the hair removal machine for hair removal;

[0028] (3) eviscerate

[0029] After the chicken feathers are removed, rinse it with cold water, and break the two bones on the side of the leg to facilitate the cross-legged and shape of the white-striped chicken. Open a T-shaped mouth 2cm below the anus, pick out the interna...

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PUM

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Abstract

The invention discloses a process for processing a roast chicken. The process comprises the steps of selecting materials, slaughtering, unhairing, eviscerating, injecting, salting, pinning the chicken, shaping, frying the chicken, boiling the chicken and the like. The roast chicken prepared by the process has the characteristics of neatness, no hair, complete body, attractive shape, shiny and glossy surface, soft and tender flesh, delicious taste, strong fragrance, and rotten, deboned, fatty but not greasy flesh. Chewing the bones of the chicken, lingering fragrance exists. The roast chicken is uniform in salinity, is palatable, can be cold or hot food and is suitable for both the elderly and the young.

Description

technical field [0001] The invention relates to a roasting chicken processing technology, which belongs to the technical field of food processing. Background technique [0002] As a high-quality food with traditional Chinese flavor, roast chicken has been favored by consumers more and more. The taste of the existing roast chicken is relatively weak, and its freshness is slightly insufficient, so it cannot penetrate deep into the chicken, and it is easy to produce a greasy taste when eating more, and the bones and meat cannot be completely separated, which is troublesome to eat. The chicken is too rotten due to over-processing, which affects the taste of the mouth. With the improvement of people's living standards, people are not only satisfied with the increase in the number of food and saturated foods, but also start to pay attention to safety, nutrition and deliciousness. How to improve the taste, flavor, quality and safety of roast chicken has become more and more proble...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/318A23L1/314A23L13/50A23L13/40A23L13/70
Inventor 刘金华
Owner 宿州市符离集刘老二烧鸡有限公司
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