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Pickling method of spiced chicken

A technology of spiced chicken and chicken, which is applied in the field of food processing, can solve the problems of high salinity and nitrous acid content, which is not good for health, and is not easy to control, so as to reduce the content of nitrous acid, ensure the health of the body, and facilitate storage.

Active Publication Date: 2014-11-05
JURONG MAOSHANRENJIA ECOLOGICAL AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many traditional methods of five-spice chicken, most of which are cooked and eaten first. If it is cold or eaten after a meal, it will seriously affect the taste
The traditional marinated five-spice chicken has no fixed marinating formula and method. It is mastered based on personal experience. The taste is single, not easy to control, not sweet enough, and the content of salinity and nitrous acid is high, which is not good for health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of pickling method of spiced chicken provided by the present embodiment comprises the following steps;

[0016] a Chicken pretreatment: Select fresh grass chickens that pass the health and quarantine, slaughter them according to the standard, remove impurities and wash them, put them in a steaming tray, control the temperature in the steaming tray at 120-150°C, steam for 30-45 minutes, and cool to room temperature.

[0017] b Marinade preparation: Weigh the marinade ingredients according to the percentage of each marinade ingredient in the weight of the chicken: 2% minced garlic, 3% ginger, 4% green onion, 4% cumin, 5% cooking wine, 2% chicken essence, 10% dark soy sauce, 5% salt and the rest of the water are mixed, boiled at 50-60°C for 10-15 minutes, filtered and cooled, and 0.1% food additives are added to the filtrate to obtain marinade.

[0018] The parts by weight of the food additive components are: 35 parts of glucose, 8 parts of sodium hypophosphite, 1 ...

Embodiment 2

[0024] The pickling method of a spiced chicken provided in this example is basically the same as the method provided in Example 1, the difference is: step b marinade preparation: weigh the pickling ingredients according to the percentage of each pickling ingredient in the weight of the chicken : 2%~5% minced garlic, 3.5% ginger, 5% green onion, 6% cumin, 8% cooking wine, 3% chicken essence, 12% dark soy sauce, 6% salt and the rest mixed with water, boiled at 50-60°C for 10-15 minutes, filtered and cooled, and 0.2% food additives were added to the filtrate to prepare pickles.

[0025] The parts by weight of the food additive components are: 40 parts of glucose, 9 parts of sodium hypophosphite, 2 parts of tartaric acid and 1 part of sodium carbonate.

Embodiment 3

[0027] The pickling method of a spiced chicken provided in this example is basically the same as the method provided in Example 1, the difference is: step b marinade preparation: weigh the pickling ingredients according to the percentage of each pickling ingredient in the weight of the chicken : 5% minced garlic, 4% ginger, 8% green onion, 8% cumin, 10% cooking wine, 5% chicken essence, 15% dark soy sauce, 8% salt and the rest of the water , boiled at 50-60°C for 10-15 minutes, filtered and cooled, and 0.3% food additives were added to the filtrate to prepare pickles.

[0028] The parts by weight of the food additive components are: 50 parts of glucose, 10 parts of sodium hypophosphite, 3 parts of tartaric acid and 1 part of sodium carbonate.

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PUM

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Abstract

The invention discloses a pickling method of spiced chicken. The pickling method comprises the following steps of: a, pretreating chicken; b, preparing spice, namely, in the term of the weight of the chicken, weighing 2 percent by weight of minced garlic, 3 percent by weight of ginger, 4 percent by weight of onion, 4 percent by weight of fennel, 5 percent by weight of cooking wine, 2 percent by weight of chicken powder, 10 percent by weight of dark soy sauce and the balance of water, then mixing, cooking for 10-15min at a temperature of 50-60 DEG C, filtering and cooling, adding glucose, sodium hypophosphite, dihydroxysuccinic acid and sodium carbonate in filtrate to obtain pickled juice, wherein the weight percent concentrations of the glucose, the sodium hypophosphite, the dihydroxysuccinic acid and the sodium carbonate are respectively 0.1-0.3 percent; c, soaking the chicken; d, drying and packaging; and e, sterilizing and storing. The pickled chicken made by adopting the pickling method is fresh and delicious in meat, rich in taste, simple to operate, and convenient to store.

Description

technical field [0001] The invention relates to a pickling method of spiced chicken, belonging to the technical field of food processing. Background technique [0002] Grass chicken is delicious and nutritious, especially popular among friends who don’t like pork. There are many traditional methods of five-spice chicken, most of which are cooked and eaten first. If it is cold or eaten after another meal, the taste will be seriously affected. The traditional marinated five-spice chicken has no fixed marinating formula and method. It is mastered based on personal experience. The taste is single, not easy to control, not sweet enough, and the content of salinity and nitrous acid is high, which is not good for health. . Contents of the invention [0003] The technical problem to be solved by the present invention is to overcome the shortcomings of the prior art and provide a pickling method for spiced chicken that has a sweet taste, delicious meat quality, simple operation a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L13/50A23L13/40A23L13/70
Inventor 隋琪隋泽华隋德清吕素琴
Owner JURONG MAOSHANRENJIA ECOLOGICAL AGRI