Unlock instant, AI-driven research and patent intelligence for your innovation.

Cooked drunken chicken and preparation method thereof

A technology of drunken chicken and chicken, applied in food preparation, application, food science, etc., can solve the problems of unguaranteed food safety, health hazards, inconvenient eating, etc., to ensure health, food safety, preservation long time effect

Inactive Publication Date: 2015-11-25
刘娟
View PDF4 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Chicken is a dish that is often eaten on the table of ordinary people, and it is also an indispensable dish in the operation of restaurants and restaurants in various places. With the progress of society and the improvement of people's living standards, people's requirements for chicken are getting higher and higher, not only for nutrition It is rich and requires complete color, aroma and taste. However, one of the existing chickens on the market is raw chicken, which needs to be cooked or stewed at home, which is time-consuming and laborious, and inconvenient to eat; the other is cooked directly from the pot. Chicken sold out is unhygienic, has a short shelf life, and food safety cannot be guaranteed; then there are cooked chickens that are directly vacuum-packed. In order to prolong the shelf life, many businesses will add preservatives during the processing process, which will cause harm to people's health.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation method of the cooked drunken chicken adopts the following steps:

[0022] (1) Select farm-fed, disease-free 5-6kg live chickens that eat vegetables, leaves, whole grains and miscellaneous grains. Clean and disinfect the live chickens, then kill the chickens, remove hair, and clean the internal chambers (remove internal organs such as liver, intestines, and gallbladder) ), and then clean the blood stains with clean water to get the whole chicken;

[0023] (2) Mix the cleaned whole chicken with seasoning, marinate at 5-10°C for 36 hours, and then marinate at 10-20°C for 20-24 hours. Stir the chicken once;

[0024] (3) Use bamboo slices to stretch the whole chicken and shape it;

[0025] (4) Bake the shaped whole chicken on the shelf, first bake at a high temperature of 70-75°C for 3 hours to absorb the water from the skin of the chicken, and then bake at a medium temperature of 65-70°C for 5 hours, the color of the chicken is now Turn to meat yellow, an...

Embodiment 2

[0032] In the preparation method of cooked drunk chicken, the seasoning used in step (2) is as follows: 13g of salt, 3g of sugar, 1g of star anise, 1g of cinnamon, 1g of three Nye, 1g of pepper, 1g of amomum, and cumin are needed for every 500g of whole chicken. 0.5g, bay leaf 0.5g, ginger 1g, pepper 0.3g and rice wine 8g.

[0033] All the other preparation methods are the same as in Example 1.

Embodiment 3

[0035] In the preparation method of cooked drunken chicken, the seasonings used in step (2) are: 17g of salt, 4g of sugar, 3g of star anise, 3g of cinnamon, 3g of three Nye, 3g of peppercorns, 3g of amomum, and cumin are needed for every 500g of whole chicken. 1.5g, fragrant leaves 1.5g, ginger 3g, pepper 0.7g and rice wine 12g.

[0036] All the other preparation methods are the same as in Example 1.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention particularly discloses cooked drunken chicken and a preparation method of the cooked drunken chicken. The preparation method of the cooked drunken chicken comprises the following steps: (1) cleaning and disinfecting live chicken, then, killing the chicken and unhairing, cleaning the inner part, and then washing bloodiness by clean water to obtain the whole chicken; (2) uniformly stirring the cleaned whole chicken by reasoners, and pickling; (3) distracting and shaping; (4) racking and roasting the shaped whole chicken, wherein the chicken is meat yellow and the chicken is dehydrated to 60-70%; (5) cooking and marinating the chicken at 60-65 DEG C for 120 minutes; and (6) taking out the cooked and marinated whole chicken from a pot, cooling, then, sequentially finishing, weighing, vacuum-packaging, sterilizing and cooling, insulating and passing inspection, and finally obtaining a whole chicken product and packaging and putting into a warehouse. The cooked drunken chicken disclosed by the invention has the beneficial effect that the cooked drunken chicken is convenient to eat, pure in color and luster, tender in meat, fragrant, tender and tasty, long in storage time and safe to eat.

Description

(1) Technical field [0001] The invention particularly relates to a cooked drunken chicken and a preparation method thereof. (2) Background technology [0002] Chicken is a dish that is often eaten on the table of ordinary people, and it is also an indispensable dish in the operation of restaurants and restaurants in various places. With the progress of society and the improvement of people's living standards, people's requirements for chicken are getting higher and higher, not only for nutrition It is rich and requires complete color, aroma and taste. However, one of the existing chickens on the market is raw chicken, which needs to be cooked or stewed at home, which is time-consuming and laborious, and inconvenient to eat; the other is cooked directly from the pot. Chicken sold out is unhygienic, has a short shelf life, and food safety cannot be guaranteed; then there are cooked chickens that are directly vacuum-packed. In order to prolong the shelf life, many businesses wi...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L1/318A23L1/314A23L13/50A23L13/40A23L13/70
CPCA23L13/428A23L13/55
Inventor 刘娟
Owner 刘娟