Processing method of salt roasted chicken

A processing method, the technology of salt-baked chicken, applied in the field of food processing, can solve the problems of blind spots in quality and safety control, large randomness, and inconsistent maturity of finished products, and achieve the effect of standardized scale processing, outstanding flavor, and bright yellow color

Active Publication Date: 2014-01-01
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional salt-baked chicken processing method is to embed the spiced broiler chicken after frying it with salt, and slowly roast it. The disadvantages of the traditional processing method are: large amount of salt used, inconsistent maturity of the finished product, and large-scale production cannot be realized; At the same time, it is difficult to standardize key technologies such as material selection, heat, seasoning, etc. in the traditional processing process, mainly relying on manual work, which is very random. There are no clear technical indicators, standards and reliable quality inspection methods in production, and products are controlled only by experience and feeling. Quality, even a super chef cannot guarantee that the color, aroma, and taste of the two processed products are absolutely consistent; moreover, there are large-scale quality and safety control blind spots in the hand-made process, which makes it difficult to ensure food safety, which seriously affects the development of the traditional salt-baked chicken industry. and grow

Method used

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  • Processing method of salt roasted chicken
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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of processing method of salt-baked chicken of the present embodiment comprises the following steps:

[0030] (1) Preparation of brine: Wrap 0.5% of Scutellaria chinensis, 0.5% of cinnamon, 0.5% of star anise, 0.5% of grass fruit, 0.3% of curculi, 0.5% of licorice and 0.3% of cumin in gauze. , boiled in water for 4 hours and then added salt accounting for 8% of the water weight to make special salt brine for salt-baked chicken processing;

[0031] (2) Broiler chicken preparation: live chickens are stabbed with three tubes, and the viscera are taken out from the abdominal cavity to keep the integrity of the broiler chicken;

[0032] (3) Braining: Put the brine obtained in step (1) into a stainless steel tank, heat the brine to 85°C, and then immerse the hung whole broiler in the brine for 60 minutes. Keep the brine temperature at 80°C during the stewing process. Take out the prepared salt-baked chicken and dry the brine on the surface with the wind;

[0033] (4) ...

Embodiment 2

[0036] A kind of processing method of salt-baked chicken of the present embodiment comprises the following steps:

[0037] (1) Preparation of brine: Wrap 0.8% of Scutellaria chinensis, 0.5% of cinnamon bark, 0.5% of star anise, 0.5% of grass fruit, 0.5% of curculi, 0.5% of licorice, and 0.5% of fennel in gauze. Finally, boil it in water for 4 hours and then add salt that accounts for 8% of the water weight to make special salt brine for salt-baked chicken processing;

[0038] (2) Broiler chicken preparation: live chickens are stabbed with three tubes, and the viscera are taken out from the abdominal cavity to keep the integrity of the broiler chicken;

[0039] (3) Braining: Put the brine obtained in step (1) into a stainless steel tank, heat the brine to 85°C, and then immerse the hung whole broiler in the brine for 45 minutes. Take out the prepared salt-baked chicken and dry the brine on the surface with the wind;

[0040] (4) Cooling and packing: After cooling the salt-bak...

Embodiment 3

[0043] A kind of processing method of salt-baked chicken of the present embodiment comprises the following steps:

[0044] (1) Preparation of brine: Wrap 0.5% of Scutellaria chinensis, 0.5% of cinnamon, 0.5% of star anise, 0.5% of grass fruit, 0.5% of curculi, 0.5% of licorice, and 0.3% of cumin in gauze. Finally, boil it in water for 4 hours and then add salt that accounts for 8% of the water weight to make special brine for salt-baked chicken processing;

[0045] (2) Broiler chicken preparation: live chickens are stabbed with three tubes, and the viscera are taken out from the abdominal cavity to keep the integrity of the broiler chicken;

[0046] (3) Stewing: Put the brine obtained in step (1) into a stainless steel tank, heat the brine to 85°C, and then immerse the hung whole broiler in the brine for 50 minutes. Take out the prepared salt-baked chicken and dry the brine on the surface with the wind;

[0047] (4) Cooling and packing: After cooling the salt-baked chicken a...

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PUM

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Abstract

The invention discloses a processing method of salt roasted chicken. The method comprises the following steps: (1) blending marinating liquid, namely adding spices into water, boiling, and adding table salt to prepare the special marinating liquid for processing the salt roasted chicken; (2) preparing broiler chicken, namely adopting a three-pipe killing method to kill live chicken and eviscerating the chicken while keeping the integrity of the broiler chicken; (3) marinating, namely hanging the broiler chicken, heating the marinating liquid in a stainless steel tank, immersing the hung broiler chicken into the marinating liquid for marinating, lifting out the marinated broiler chicken and drying the marinating liquid on the surface of the chicken by blowing; (4) cooling and packaging, namely cooling the salt roasted chicken treated by the step (3) and packaging by a food preservation bag; and (5) storing, namely carrying out low-temperature cold storage on the packaged salt roasted chicken. The salt roasted chicken obtained by a marinating method has bright yellow color and luster, a prominent flavor and moderate salinity, and has the mouth feel, flavor, color and luster of salt roasted chicken produced by a traditional salt roasting method; standardized scale processing can also be realized.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for processing salt-baked chicken. Background technique [0002] Chicken has high nutritional value and delicious taste, and has always been a favorite meat product of consumers. Processing fresh chicken into various products is an important way to increase the added value of chicken products, broaden consumption channels, and meet people's consumption needs for chicken products. At present, the main products of chicken processing include roasted chicken, bacon chicken, sliced ​​chicken products in casual packaging, and local characteristic chicken products such as salt-baked chicken and salt-water chicken. The main difference between salt-baked chicken and salt-baked chicken is that it is made of salt-baked chicken. The salt content of salted chicken is high, and the general salt content reaches 3-5%; while the brine chicken has low salt content, and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L13/50A23L13/40A23L13/70
CPCA23L5/13A23L13/428A23L13/55A23L13/70Y02A40/90
Inventor 唐道邦徐玉娟吴继军余元善温靖傅曼琴陈金玲李俊
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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