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: 2015-04-22
宿州市符离集刘老二烧鸡有限公司
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  • Abstract
  • Description
  • Claims
  • 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 kind of roast chicken processing technology, comprises the following steps:

[0024] (1) Material selection

[0025] Selected free-range chickens with a growth period of more than 120 days in the Huaibei Plain require black claws and a weight of 2.5kg. Raw chickens must pass health and quarantine inspections and be used only if they are confirmed to be from non-epidemic areas and healthy and disease-free. Purchase and transportation Do not squeeze or tie the chickens while they are being slaughtered, and feed the chickens to be slaughtered without food for 24 hours;

[0026] (2) slaughter hair removal

[0027] Cut off the esophagus, trachea, and blood vessels of the live chicken with one knife, and drain the blood for 4 minutes to fully disperse the remaining blood in the body, 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) Eviscerated

[0029] After the chicken feathers a...

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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 roast 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 become more and more popular among consumers. 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 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 warm and saturated food, but also begin to pay attention to safety, nutrition and delicacy. How to improve the taste, flavor, quality and safety of roast chicken has become more and more...

Claims

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Application Information

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Patent Type & Authority Patents(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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