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A kind of preparation method of Cantonese-style poached chicken

A production method and technology for white-cut chicken, which are applied in the field of food processing, can solve problems such as affecting the taste of finished white-cut chicken, and achieve the effects of crispy taste and improved aroma and taste.

Active Publication Date: 2017-12-15
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, some of the current reports or public practices use condiments more or less, which affects the taste of the finished white-cut chicken

Method used

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  • A kind of preparation method of Cantonese-style poached chicken

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Experimental program
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Effect test

Embodiment 1

[0027] A preparation method of Cantonese-style poached chicken, is characterized in that, comprises the following steps:

[0028] Step 1, adding shredded ginger and green onion into the chicken cavity of the eviscerated chicken at a weight ratio of 1:1 to obtain chicken embryos. For one eviscerated chicken, the total amount of green onion and ginger used is 60-100g;

[0029] Step 2, placing the chicken embryos treated in step 1 in 80°C hot water for three times and scalding, during which time cooling is carried out three times. The specific method includes the following steps:

[0030] a. "Dipping" chicken for the first time and cooling for the first time: Submerge the chicken embryos prepared in step 1 in hot water at a temperature of 80°C for 5 minutes, during which the chicken embryos were constantly turned and cooled. Lift and put down the chicken embryos every 1.5 minutes to make the chicken embryos heated evenly; after that, put the chicken embryos in cold water at 0-4°C...

Embodiment 2

[0035] A preparation method of Cantonese-style poached chicken, is characterized in that, comprises the following steps:

[0036] Step 1, adding shredded ginger and green onion into the chicken cavity of the eviscerated chicken at a weight ratio of 1:1.5 to obtain chicken embryos. Among them, the total consumption of 1 eviscerated chicken, green onion and ginger is 60-100g;

[0037] Step 2, placing the chicken embryos treated in Step 1 in hot water at 89°C for three times and scalding, during which time cooling is carried out three times. The specific method includes the following steps:

[0038] a. The first "soaking" of the chicken and the first cooling: immerse the chicken embryo prepared in step 1 in hot water at a temperature of 89°C and "soak" the chicken for 5.5 minutes, during which the chicken embryo was constantly turned And lift and put down the chicken embryo once every 1.5min, so that the chicken embryo is evenly heated; after that, put the chicken embryo in cold ...

Embodiment 3

[0043] A preparation method of Cantonese-style poached chicken, is characterized in that, comprises the following steps:

[0044] Step 1. Add shredded ginger and green onion into the chicken cavity of the eviscerated chicken at a weight ratio of 1:2 to complete the cooking raw materials. For one eviscerated chicken, the total amount of green onion and ginger used is 60-100g ;

[0045] Step 2, placing the chicken embryos prepared in the step 1 in hot water at 95° C. for three times and scalding, during which time cooling is carried out three times. The specific method includes the following steps:

[0046] Step 1, adding shredded ginger and green onion into the chicken cavity of the eviscerated chicken at a weight ratio of 1:2 to obtain chicken embryos. Among them, the total consumption of 1 eviscerated chicken, green onion and ginger is 60-100g;

[0047] Step 2, placing the chicken embryos treated in step 1 in hot water at 95°C for three times and scalding, during which cooli...

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Abstract

The invention discloses a method for making cantonese plain boiled chicken. The method disclosed by the invention is characterized by comprising the following steps: firstly, shredding ginger and green onion, and adding into the cavity of an eviscerated chicken; then, immersing the chicken for three times, and cooling the chicken for three times, wherein the chicken immersing water temperature is kept at 80-95 DEG C; and the cooling water temperature is 0-4 DEG C; and finally, taking out the chicken embryo from cold water, draining water, uniformly smearing cooked peanut oil on the surface of the chicken embryo, and packaging in vacuum so as to obtain the cantonese plain boiled chicken. Compared with the traditional method for boiling by using boiling water and cooling by not using ice water, the method for making the cantonese plain boiled chicken, disclosed by the invention, has the advantages that the moisture in chicken is reduced by 10%; the fat content in chicken skin is reduced by about 15%; and the colour and the lustre of the finished plain boiled chicken are improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing Cantonese-style poached chicken. Background technique [0002] Boiled Chicken, also known as Boiled Chicken, is a special cold dish in southern my country. Its characteristic is that the chicken skin is bright and refreshing, oily but not greasy; the chicken is smooth and tender, delicious and plump, and it is called "Southern Chicken and Northern Duck" together with Beijing roast duck. Since no condiments are used in the production process, the white-cut chicken retains the original flavor of the chicken to the greatest extent. In addition, the chicken of white-cut chicken is cooked but not rotten. It is in the state of "one point is old, and one point is raw". Therefore, it is extremely tender and is known as "the freshest chicken". [0003] The cooking process of white-cut chicken is quite different. Because the production process of tradition...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/50
Inventor 张泓陈文波张德权张春江胡宏海黄峰张雪刘倩楠路立立郭昕李慧超黄艳杰张荣
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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