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Preparation method of water steamed chicken

A production method, the technology of steaming chicken, which is applied in food preparation, application, food science, etc., can solve the problems of protein denaturation, damage to human health, and loss of vitamins in dishes, so as to achieve crisp and tender meat, rich nutrition, rich and delicious meat flavor Effect

Active Publication Date: 2013-12-11
CENXI FOREIGN TRADE CHICKEN FARM COMPANY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The cooking methods of Chinese cuisine include frying, frying, frying, boiling, steaming, etc. During the cooking process of frying, frying, and frying, the oil temperature is often too high, and the oil produces carcinogenic polycyclic aromatic hydrocarbons at high temperatures. , and cause the loss of vitamins in dishes, denaturation of proteins, and damage to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The broiler chicken that the present embodiment adopts for making steamed chicken is obtained by following feeding method:

[0029] The first step: selection: choose a rooster with oily light yellow feathers, a body shape like a shrimp head, wire feet, grapefruit body, and 7 crown teeth. The weight of an adult chicken is 1650 grams to 1900 grams, and the weight of a hen is 1150 grams to 1300 grams. Adult chickens whose legs are 7.7cm-8.1cm for roosters, 6.4cm-6.8cm for hens, 4.0cm-4.4cm for roosters and 3.5cm-3.9cm for hens, each rooster is matched with 15 hens To form a family, select 40 families for breeding and breeding, and randomly select 10% of the chickens from each family after breeding and breeding for slaughter and measurement. 19.5% to 21.5%, the whole eviscerated leg muscle rate of roosters is 24.5% to 27.0%, and the family of hen 23.5% to 26% is selected as the source chicken for expanded production;

[0030] Step 2: Feed the chicks hatched from eggs laid ...

Embodiment 2

[0040] The broiler chicken that the present embodiment adopts for making steamed chicken is obtained by following feeding method:

[0041]The first step: selection: choose a rooster with oily light yellow feathers, a body shape like a shrimp head, wire feet, grapefruit body, and 7 crown teeth. The weight of an adult chicken is 1650 grams to 1900 grams, and the weight of a hen is 1150 grams to 1300 grams. Adult chickens whose legs are 7.7cm-8.1cm for roosters, 6.4cm-6.8cm for hens, 4.0cm-4.4cm for roosters and 3.5cm-3.9cm for hens, each rooster is matched with 15 hens To form a family, select 40 families for breeding and breeding, and randomly select 10% of the chickens from each family after breeding and breeding for slaughter and measurement. 19.5% to 21.5%, fully eviscerated leg muscle rate 24.5% to 27.0% for roosters, and 23.5% to 26% for hens are selected as breeding chickens for expanded production;

[0042] Step 2: Feed the chicks hatched from eggs laid by the provenanc...

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Abstract

The invention discloses a preparation method of water steamed chicken and relates to the technical field of poultry processing. The water steamed chicken is prepared from a yellow-feather broiler fed in a rotation grazing stocking way. The preparation method comprises the following steps of: selecting a yellow-feather broiler (hen) of 1150-1300 grams, 5-8 grams of peanut oil and 30-33 grams of salt; and removing feathers and internal organs from the whole yellow-feather broiler (hen) and cleaning the broiler for later use, uniformly applying the peanut oil and the salt on the broiler breast and the broiler skin and pickling for six minutes, boiling clear water in a steaming pot, putting the pickled hen on a steaming tray, steaming the steaming tray with water isolation in a steaming oven for 23-28 minutes. The water steamed chicken has rich nutrients, original flavor, delicious taste, and nourishing health-care function functions.

Description

technical field [0001] The invention relates to the technical field of poultry processing, in particular to a method for preparing water-steamed chicken dishes. Background technique [0002] Chicken is an indispensable meat food in people's daily life. Chicken has a high protein content, many types, and high digestibility. It is easily absorbed and utilized by the human body, and has the effect of enhancing physical strength and strengthening the body. Chicken contains phospholipids that play an important role in human growth and development, and is one of the important sources of fat and phospholipids in Chinese dietary structure. With the development of our country's national economy, people's material living standards are getting higher and higher. People's requirements for diet and dishes are no longer satisfied with enough to eat, but require healthy, healthy and delicious food. Eating meat is also increasingly tending to return to nature. The cooking methods of Chine...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/318A23L13/50A23L13/70
Inventor 李开达
Owner CENXI FOREIGN TRADE CHICKEN FARM COMPANY
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