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Preparation method of smoked chicken

A production method and smoked chicken technology, which are applied in the directions of food preparation, function of food ingredients, food science, etc., can solve the problems of unsatisfactory color enhancement effect, single flavor of smoked chicken, and difficult to remove the fishy smell of chicken, so as to shorten the time of smoking and coloring. Time, smoked good color, pleasant aroma effect

Active Publication Date: 2014-06-25
郝彬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its disadvantages are: the fishy smell of chicken itself is difficult to remove, the flavor of smoked chicken is relatively single, and the effect of color enhancement is not ideal

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. After the quarantined healthy and harmless chickens are slaughtered, depilated, cleaned, and shaped, they are soaked in clean water for 4 hours to remove the remaining blood and fishy smell in the chickens;

[0026] 2. Preparation of seasonings: Angelica dahurica 75g, Chinese prickly ash 75g, Kaempferia 48g, Algal ginger 52g, Cardamom 38g, Aniseed 105g, White buckle 45g, Red cardamom 100g, Ziyan salt 140g, Dried ginger 100g, Woody fragrance 38g, Xiangguo 85g, 38g cloves, 9g amomum, 28g grass fruit, 2.2g white pepper powder, 14g red pepper;

[0027] 3. Add 1.3 catties of the seasoning prepared in step 2 into a soup pot with 300 catties of old soup (the first pot of old soup is made from old hens) and boil for 1 hour; Add water to keep the amount of soup in the soup pot at 290-310 catties. After boiling, put 200 catties of chicken soaked in step 1 into the soup pot. After boiling, add 0.38 catties of sodium glutamate and 6 catties of salt. Boil for 2 hours on warm fire,...

Embodiment 2

[0030] 1. After the quarantined healthy and harmless chickens are slaughtered, depilated, cleaned, and shaped, they are soaked in clean water for 5 hours to remove the remaining blood and fishy smell in the chickens;

[0031] 2. Preparation of seasonings: Angelica dahurica 85g, Zanthoxylum bungeanum 65g, Kaempferia 52g, Algal ginger 48g, Cardamom 42g, Aniseed 95g, White buckle 55g, Red cardamom 90g, Ziyan salt 150g, Dried ginger 90g, Woody fragrance 42g, Xiangguo 75g, 42g cloves, 8g amomum, 32g grass fruit, 1.8g white pepper powder, 16g red pepper;

[0032] 3. Add 1.3 catties of the seasoning prepared in step 2 into a soup pot with 300 catties of old soup (the first pot of old soup is made from old hens) and boil for 1.5 hours Add water to keep the amount of soup in the soup pot at 290-310 catties. After boiling, put 240 catties of chicken soaked in step 1 into the soup pot. After boiling, add 0.4 catties of sodium glutamate and 7 catties of salt. Boil for 2.5 hours over a warm...

Embodiment 3

[0035] 1. After the quarantined healthy and harmless chickens are slaughtered, depilated, cleaned, and shaped, they are soaked in clean water for 4.5 hours to remove the remaining blood and fishy smell in the chickens;

[0036] 2. Preparation of seasonings: Angelica dahurica 80g, Zanthoxylum bungeanum 70g, Kaempferum 50g, Galangal 50g, Cardamom 40g, Aniseed 100g, White buckle 50g, Red cardamom 95g, Ziyan salt 145g, Dried ginger 95g, Woody fragrance 40g, Xiangguo 80g, 40g of cloves, 8.5g of amomum, 30g of grass fruit, 2g of white pepper powder, 15g of red pepper;

[0037] 3. Add 1.3 catties of seasonings to a soup pot containing 300 catties of old soup (the first pot of old soup is made from old hens) and boil for 1.2 hours; add water to make The amount of soup in the soup pot is kept at 290-310 catties. After boiling, put 220 catties of chicken soaked in step 1 into the soup pot. After boiling, add 0.39 catties of sodium glutamate and 6.5 catties of salt, and cook over a warm f...

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PUM

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Abstract

The invention provides a preparation method of a smoked chicken. The preparation method comprises the following steps: butchering a quarantined, healthy and harmless chicken; shedding the hair; removing viscera; shaping; soaking with clean water; adding seasoner to a stockpot with aged soup, wherein the seasoner comprises radix angelicae, wild pepper, rhizoma kaempferiae, galangal, amomum kravanh, aniseed, cardamom, fructus galangae, cumin, rhizoma zingiberis, radix aucklandiae, jambolan, clove, fructus amomi, amomum tsao-ko, white pepper powder and chili red; boiling; cooking to obtain soup; adding water to increase the volume of the soup in the stockpot; after boiling, transferring the soaked chicken into the stockpot; after boiling, adding sodium glutamate and salt; cooking with slow fire; fishing out and draining the soup; fully placing on a net cushion of a smoking pot; burning the smoking pot without water until slight red appears; adding white granulated sugar; heating the white granulated sugar until smoke appears; tightly covering the smoking pot to smoke; then moving out; and naturally cooling to obtain the smoked chicken. The smoked chicken has the advantages that the nutrition is rich, the color and gloss are nice, any chemical additive is not added, the original flavor of the chicken can be removed, so that the taste is pure, and the saltiness is outstanding.

Description

technical field [0001] The invention relates to a method for making smoked chicken. Background technique [0002] The taste of chicken is delicious, the meat is tender, rich in vitamin B12, vitamin B6, vitamin A, vitamin D, vitamin K and other vitamins, and the protein content is high, which is easily absorbed and utilized by the human body. It is one of the common foods on people's tables one. Chicken can be prepared in a variety of ways, such as consommé, roasted, fried, and smoked. [0003] Smoked chicken has the advantages of attractive meat aroma, crispy outside and tender inside, and is deeply loved by people. At present, the production of smoked chicken is generally completed by two steps of cooking and smoking and coloring. During the cooking process, pepper, aniseed, cinnamon, cardamom, white buckle, cloves, dried ginger and other seasonings are added for seasoning and color enhancement. . Its disadvantages are: the fishy smell of chicken itself is difficult to ...

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
CPCA23L5/40A23L13/428A23L13/50A23L27/84A23L33/00A23V2002/00A23V2200/30A23V2200/32
Inventor 郝云山
Owner 郝彬
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