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Salted old chicken

A technology of brine and old brine, applied in multi-step food processing, climate change adaptation, food preparation, etc., can solve problems such as unusable

Inactive Publication Date: 2014-04-09
安徽兴程食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are few packaged industrial products in the existing salted chicken, and the common packaging and sales are mainly roasted chicken. There is no industrialized packaging in the prior art, and the production process that retains the fresh, fragrant, crisp and tender taste of the handmade salted chicken , and the use of old chickens (mainly referring to older than one year, between one and one and a half years old) to make brine chickens is unavailable for existing manual production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of brine old chicken, its preparation steps are as follows:

[0026] 1. Raw material selection and processing: Pick live chickens with a weight of 2.8kg and a feeding period of one year to one and a half years, slaughter them to remove internal organs and feathers, remove neck lymph, remove tail fat glands, clean the whole chicken Flush the chicken inside, drench outside, squeeze the nose, clear the throat, wash the blood, and drain on the hanger;

[0027] 2. Fried salt: Put salt, star anise, peppercorns, and cumin into the salt frying machine at a mass ratio of 10:1:3:1, rotate and fry until the salt is light yellow and the ingredients are browned, then take out of the pan, save the salt for later use ;

[0028] 3. Dry salting: Use the salt prepared in step 2 and the chicken treated in step 1 according to the mass ratio of 1:10, spread the salt evenly on the inner cavity and surface of the chicken, and marinate at a constant temperature of 0-4°C 4h; the functi...

Embodiment 2

[0042] A kind of brine old chicken, its preparation steps are as follows:

[0043] 1. Raw material selection and processing: Pick live chickens with a weight of 2.5kg and a feeding period of one year to one and a half years, slaughter them to remove internal organs and feathers, remove neck lymph, remove tail fat glands, clean them, and use the whole chicken Flush the chicken inside, drench outside, squeeze the nose, clear the throat, wash the blood, and drain on the hanger;

[0044] 2. Fried salt: Put salt, star anise, peppercorns, and cumin into the salt frying machine at a mass ratio of 10:1:3:1, rotate and fry until the salt is light yellow and the ingredients are browned, then take out of the pan, save the salt for later use ;

[0045] 3. Dry salting: put the salt prepared in step 2 and the chicken treated in step 1 according to the mass ratio of 1:10, apply the salt evenly on the inner cavity and surface of the chicken, and marinate at 20°C for 3 hours;

[0046] 4. Boi...

Embodiment 3

[0057] A kind of brine old chicken, its preparation steps are as follows:

[0058] 1. Raw material selection and processing: Pick live chickens with a weight of 2.6kg and a feeding period of one year to one and a half years, slaughter them to remove internal organs and feathers, remove neck lymph, remove tail fat glands, clean them, and use the whole chicken Flush the chicken inside, drench outside, squeeze the nose, clear the throat, wash the blood, and drain on the hanger;

[0059] 2. Fried salt: Put salt, star anise, peppercorns, and cumin into the salt frying machine at a mass ratio of 10:1:3:1, rotate and fry until the salt is light yellow and the ingredients are browned, then take out of the pan, save the salt for later use ;

[0060] 3. Dry salting: Use the salt prepared in step 2 and the chicken treated in step 1 according to the mass ratio of 1:10, spread the salt evenly on the inner cavity and surface of the chicken, and marinate at a constant temperature of 0-4°C ...

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Abstract

The invention discloses salted old chicken. A making method of the salted old chicken comprises the following steps of 1, raw material selection and treatment, 2, stir-frying with table salt, 3, dry-curing, 4, brine preparation, 5, salting with the brine, 6, air-curing, 7, blanching and leaching, 8, boiling for cooking, 9, cooling and packaging, 10, vacuum sealing, 11, sterilization, 12, splat cooling and 13, external packing. Through the above processes, 1 to 1.5 years old of old chicken is processed and has a fresh, fragrant, crisp and tender taste of handmade salted old chicken. The salted old chicken is suitable for large-scale industrial production and creates a novel approach for deep-processing of chickens and making of a chicken food having a novel taste.

Description

technical field [0001] The invention relates to a food, in particular to a salted old chicken. Background technique [0002] There are many ways to cook chicken, roasted whole chicken, fragrant roasted whole chicken, medicinal whole chicken, fragrant roasted whole chicken wings, grilled whole chicken, fried whole chicken, stewed whole chicken with cabbage, whole stewed chicken with clear dew, whole chicken with fragrant dew, whole pine nuts Chicken, Beggar Chicken, Pinji Xiaosi, Kung Pao Chicken, Renhe Chicken, Dong'an Chicken, Dapan Chicken, etc., while salted chicken is rarely in people's common menus, but salted chicken is fresh, fragrant, crisp and tender , the taste is excellent, it is a rare good dish, it can be eaten cold or hot. [0003] There are two main manual methods of known salted chicken. One method of salted chicken is: the most important thing to choose chicken is not to use bamboo shoots or old chickens, but to use old chickens. The way to try its tenderne...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L13/50A23L13/40A23L13/70
CPCA23L13/428A23L13/55A23L13/70A23V2002/00A23V2300/38Y02A40/90
Inventor 程仁功
Owner 安徽兴程食品有限责任公司
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