Making method Dezhou chicken

A production method and technology of Texas chicken are applied in the production field of Texas chicken, which can solve the problems of broken skin, rough production and crispy meat of chicken, and achieve the effect of firm meat and rich sour, sweet and spicy flavors.

Active Publication Date: 2013-12-11
重庆市夔畅食品有限公司
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  • Abstract
  • Description
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  • Application Information

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Problems solved by technology

But now there is a common problem in the production and processing of deli meat products: the production is rough, and there are often many problems in product quality, such as the meat quality is too crispy, and the parameters are set too high during cooking, which causes the skin of the chicken to be damaged, which affects the appearance of the product.

Method used

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  • Making method Dezhou chicken

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Embodiment Construction

[0014] The present invention will be further described below in conjunction with specific examples.

[0015] A kind of manufacturing method of Dezhou chicken of the present invention comprises the steps:

[0016] (1) Eviscerate chickens under 2 years old, inject marinated marinade intramuscularly, and then marinate in a marinating tank for 16-22 hours;

[0017] (2) Cook the marinated chicken once in a pressure cooker at 1.2MPa. The first cooking time is 4 minutes. Take out the water and air-dry it and then cook it under high pressure for 8 minutes. After the second cooking, take out the chicken and soak it in cold water quickly. air dry;

[0018] (3) Spread the sauce containing honey with a mass of not less than 50%, and take it out after frying for 4 minutes;

[0019] (4) Sterilization and packaging.

[0020] Wherein, in step (1), the marinated marinated material comprises by mass parts:

[0021]

[0022] In the step (1), intramuscular injection of marinade is respecti...

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Abstract

The invention discloses a making method of Dezhou chicken, and belongs to the food processing field. The method is based on a present Dezhou chicken processing technology, and is characterized in that a special flavor formula and special flavor sauce blending are adopted, two-time high pressure boiling is carried out, and fast immersion in cold water during the two-time high pressure boiling and is also carried out after secondary boiling to guarantee the quality of a Dezhou chicken product. The quality of the product is guaranteed through the two-time high pressure boiling, complete epidermis and compact meat of the product are realized after boiling, air-drying and frying, and the product is very fresh and delicious after oil drying.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing Dezhou chicken. Background technique [0002] Chicken is a traditional Chinese delicacy with many cooking methods. Dezhou chicken is a famous dish in China, and its flavor can be improved in various ways. But now there is a common problem in the production and processing of deli meat products: the production is rough, and there are often many problems in product quality, such as the meat quality is too crisp, and the parameters are set too high during cooking, which causes the skin of the chicken to be damaged, which affects the appearance of the product. Contents of the invention [0003] Purpose of the invention: the purpose of the invention is to provide a chicken production method with a unique flavor, and to ensure the quality of the product through an improved process. [0004] Technical solution: In order to achieve the above-mentioned purpose of th...

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 尹夕祥尹飞
Owner 重庆市夔畅食品有限公司
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