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Production method of flavor stewed chicken in soy sauce

A production method and technology of sauce chicken, applied in the field of stewed food, can solve the problems of insufficient bite strength, soft taste, unsuitable for large-scale production in factories, etc., and achieve the effect of avoiding salt, strong sauce flavor and tight texture

Inactive Publication Date: 2014-12-03
DOSHAN NEW STRATEGY INTPROP CULTURECO
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  • Summary
  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sauce chicken, as one of the representatives of traditional Chinese stewed sauce products, is becoming more and more popular among consumers because of its unique flavor. Insufficient energy

Method used

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Embodiment Construction

[0016] The technical solutions of the present invention will be further described below through specific embodiments.

[0017] The preparation method of flavor sauce chicken of the present invention comprises the following steps:

[0018] 1. Pretreatment: Process 1.6-1.8kg domestic chickens into white striped chickens and dry them in the air.

[0019] 2. Preparation of injection liquid:

[0020] ①. Spice water boiling: 0.22kg star anise, 0.2kg cinnamon, 0.06kg clove, 0.25kg fennel, 0.14kg tangerine peel, 0.18kg prickly ash, 6kg dried chili, water: 50kg, after boiling, keep it on low heat for 2 hours, boil Make spiced water. Put it into a 1-7°C storehouse and cool it down to a water temperature below 6°C for later use.

[0021] ② Ratio of injection liquid: salt 3kg, sugar 18kg, monosodium glutamate 0.9kg, soy sauce 12kg, chicken essence 0.4kg, chicken essence powder 0.7kg, monascus red 0.03kg, spice water 55kg

[0022] 3. Injection: use a high-pressure injection machine for...

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Abstract

The invention provides a production method of flavor stewed chicken in soy sauce. The production method comprises the following steps: taking a chicken bred outside a cage for 7-8 months, white granulated sugar, soy sauce, salt, anise and the like, injecting, rolling, salting, air drying and drying. Due to the unique production technology, the stewed chicken in soy sauce has the characteristics of purplish red color, strong sauce flavor, refreshing sweet and spicy mouthfeel, compact tissue and the like, and the problems of the traditional sauced process that salinity and color are not stable, the mouthfeel is not good and the tissue is loose are solved.

Description

technical field [0001] The invention relates to sauce-stewed food, in particular to a method for preparing flavor sauce chicken. Background technique [0002] Stewed meat products in sauce refer to fresh (frozen) livestock and poultry and edible by-products placed in water with salt, soy sauce (or not), and spices, which are processed by pre-cooking, soaking, boiling, and sauce (steaming) and other processes. Sauce and marinated series of meat products. Sauce chicken, as one of the representatives of traditional Chinese stewed sauce products, is becoming more and more popular among consumers because of its unique flavor. Insufficient energy. It is necessary to study a new sauce chicken production process, so that it is suitable for large-scale production, the mouthfeel and taste are stabilized and improved, and high-quality sauce chicken products are produced. Contents of the invention [0003] The object of the present invention is to provide a method for making flavor...

Claims

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Application Information

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IPC IPC(8): A23L1/31A23L13/00
Inventor 周克芳张辉艳
Owner DOSHAN NEW STRATEGY INTPROP CULTURECO
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