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Making method of thirteen-spice chicken

A production method, the technology of fragrant chicken, applied in food preparation, food science, food heat treatment, etc., can solve the problem of complex workmanship, unfavorable fast-paced life, it takes 2-3 hours, and it takes more than 3 hours to complete the finished product, etc. problems, to achieve the effect of stable taste and aroma and cost saving

Inactive Publication Date: 2014-01-15
河南省淇县永达食业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, Chinese traditional meat products, such as roasted chicken and cured chicken, have strict technical requirements. Roasted chicken is made of chicken raw materials. It takes 2-3 hours to stew, and it takes more than 3 hours to complete the finished product; cured chicken takes more time. Long, marinated for more than 7 days, and air-dried for another 2-3 weeks; these two products are complicated in workmanship, which is not conducive to the needs of modern people's fast-paced life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A kind of thirteen fragrant chicken preparation method, its steps are as follows:

[0014] (1) Prepare the raw materials of the marinade according to the following parts by weight: 50 kg of salt, 40 kg of sugar, 15 kg of monosodium glutamate, 2 kg of pepper powder, 0.1 kg of white pepper powder, 0.3 kg of black pepper powder, 15 kg of chili powder, cumin 25 kg garlic powder, 4 kg ginger powder, 0.6 kg ginger powder, 0.15 kg cardamom powder, 0.1 kg cinnamon powder, 0.1 kg bay leaf powder, 0.25 kg grass fruit powder, 1.5 kg onion powder, 0.3 kg anise powder, 0.6 I+G powder kg, compound phosphate 0.3 kg, cornstarch 3 kg, maltodextrin 2.5 kg, capsicum red 2.5 kg, water 2.5 kg, mix the raw materials evenly to make a pickle;

[0015] (2) According to the ratio of chicken: marinade: water mass ratio of 10:0.4:1, after mixing evenly, use the method of tumbling, vacuum tumbling for 60 minutes;

[0016] (3) Bake the rolled chicken in an oven at 240°C for 15 minutes to make Thirt...

Embodiment 2

[0018] A kind of thirteen fragrant chicken preparation method, its steps are as follows:

[0019] (1) Prepare the raw materials of the marinade according to the following parts by weight: 40 kg of salt, 30 kg of sugar, 12 kg of monosodium glutamate, 1 kg of pepper powder, 0.06 kg of white pepper powder, 0.2 kg of black pepper powder, 10 kg of chili powder, cumin 18 kg garlic powder, 2 kg ginger powder, 0.5 kg ginger powder, 0.12 kg cardamom powder, 0.06 kg cinnamon powder, 0.08 kg bay leaf powder, 0.2 kg grass fruit powder, 1 kg onion powder, 0.2 kg anise powder, 0.5 I+G kg, 0.2 kg of compound phosphate, 2 kg of corn starch, 2 kg of maltodextrin, 2 kg of capsicum red, and 2 kg of water, mix the raw materials evenly to make a pickle;

[0020] (2) According to the ratio of chicken: marinade: water mass ratio of 10:0.2:1, after mixing evenly, use the method of tumbling, vacuum tumbling for 30 minutes;

[0021] (3) Coat the surface of the tumbling chicken with a mixture of wheat ...

Embodiment 3

[0023] A kind of thirteen fragrant chicken preparation method, its steps are as follows:

[0024] (1) Prepare the raw materials of the marinade according to the following parts by weight: 40-50 kg of salt, 30-40 kg of sugar, 12-15 kg of monosodium glutamate, 1-2 kg of pepper powder, 0.06-0.1 kg of white pepper powder, and black pepper powder 0.2-0.3 kg, chili powder 10-15 kg, cumin powder 18-25 kg, garlic powder 2-4 kg, ginger powder 0.5-0.6 kg, cardamom powder 0.12-0.15 kg, cinnamon powder 0.06-0.1 kg, bay leaves Powder 0.08-0.1 kg, grass fruit powder 0.2-0.25 kg, onion powder 1-1.5 kg, fennel powder 0.2-0.3 kg, I+G 0.5-0.6 kg, compound phosphate 0.2-0.3 kg, corn starch 2-3 kg , maltodextrin 2-2.5 kg, capsicum red 2-2.5 kg, water 2-2.5 kg, mix the raw materials evenly to make a pickle;

[0025] (2) After mixing evenly according to the mass ratio of chicken: marinade: water in the ratio of 10:0.2-0.4:1, use the method of vacuum tumbling for 30-60 minutes;

[0026] (3) Coat t...

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PUM

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Abstract

The invention discloses a making method of thirteen-spice chicken, which comprises the following steps: (1) preparing a pickling material; (2) after uniformly mixing chicken, the pickling material and water according to a mass ratio of 10:(0.2 to 0.4):1, carrying out vacuum tumbling for 30 to 60 minutes by adopting a tumbling method; (3) baking the tumbled chicken in an oven with the temperature of 230 DEG C for 12 minutes to obtain the thirteen-spice chicken, or coating the surface of the tumbled chicken with a mixture of wheat flour and corn flour of which the mass ratio is 1:1 and then frying the chicken in a fryer with a temperature of 165 to 170 DEG C for 8 to 10 minutes to obtain the thirteen-spice chicken. By pickling the chicken and adopting the massaging and tumbling method, the pickling material is adsorbed, sourness of the chicken is suppressed, odor is moderated, the taste of the chicken is coordinated and balanced and the aims of not only stressing flavor of the chicken but also giving integrated flavor are achieved.

Description

technical field [0001] The invention relates to a preparation method of thirteen fragrant chicken. Background technique [0002] The current Western-style fast food has been in the Chinese market for nearly 30 years and has been deeply rooted in the hearts of the people. However, Chinese fast food is still exploring and seeking development. This is a topic worth studying under the background of combining Chinese and Western styles, making full use of strengths and avoiding weaknesses, and carrying forward China's long-standing food culture. For example, Chinese traditional meat products, such as roasted chicken and cured chicken, have strict technical requirements. Roasted chicken is made of chicken raw materials. It takes 2-3 hours to stew, and it takes more than 3 hours to make the finished product; cured chicken takes more time. Long, pickled for more than 7 days, and air-dried for another 2-3 weeks; these two products are complicated in workmanship, which is not conduci...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L13/50A23L13/40
CPCA23L13/55A23L11/30A23L13/428A23L13/70A23L27/84A23V2002/00A23V2300/31A23V2300/24
Inventor 郭小雨冯文革
Owner 河南省淇县永达食业有限公司
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