Dry breezed chicken and making technology thereof

A production process, a technology for air-drying chicken, applied in food preparation, application, food science and other directions, can solve the problems of long production cycle, prolong the time of drying after drying, etc., and achieve the effects of convenient preparation, unique taste and high nutritional value.

Inactive Publication Date: 2015-06-17
SICHUAN PROVINCE BASHANWA FOOD DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, in order to obtain a satisfactory flavor, the only way to further extend the time of air-drying and post-ripening, resulting in a production cycle as long as 60-70 days

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Example 1: An air-dried chicken, which is composed of the following raw materials in parts by weight: chicken: 800; white sugar: 20; monosodium glutamate: 25; sodium nitrite: 0.1; salt: 90; The raw material composition is as follows in parts by weight: Grasshopper: 0.5; Star Anise: 2; Kaempfer: 2.5; White Buckle: 0.5; Fennel: 2; Angelica dahurica: 3; Zanthoxylum bungeanum: 0.5; Cinnamon: 0.5; Tangerine peel: 0.5; Clove: 0.3;

[0033] The manufacture craft of above-mentioned air-dried chicken, it comprises the following steps:

[0034] S1. Live chicken treatment: Live Bashan native chickens are slaughtered, bled, depilated, and depilated;

[0035] S2. Cleaning treatment: After removing the viscera of the chicken after the hair cleaning treatment, rinse it with tap water, drain the water, apply white wine evenly on the chicken body, and let it dry for 12 hours at room temperature;

[0036] S3. Braised

[0037] S31: Preparation of brine: Weigh the raw materials of...

Embodiment 2

[0040] Example 2: An air-dried chicken, which is composed of the following raw materials in parts by weight: chicken: 1200; white sugar: 30; monosodium glutamate: 35; sodium nitrite: 0.3; salt: 120; The composition of raw materials in parts by weight is as follows: grass bandit: 1.5; star anise: 3; kaempferen: 4.0; white buckle: 1.5; Angelica dahurica: 4; green pepper: 1.5; cinnamon bark: 1.5; tangerine peel: 1.5; clove: 0.8; grass fruit: 3;

[0041] The manufacture craft of above-mentioned air-dried chicken, it comprises the following steps:

[0042] S1. Live chicken treatment: the eliminated live layer hens are slaughtered, bled, depilated and cleaned;

[0043] S2. Cleaning treatment: After removing the viscera of the chicken after the hair cleaning treatment, rinse it with tap water, drain the water, apply white wine evenly on the chicken body, and let it dry for 36 hours at room temperature;

[0044] S3. Braised

[0045] S31: Preparation of brine: Weigh the raw m...

Embodiment 3

[0048] Example 3:An air-dried chicken, which is composed of the following raw materials in parts by weight: chicken: 950; white sugar: 24; monosodium glutamate: 28; sodium nitrite: 0.2; salt: 100; The raw material composition is as follows in parts by weight: Grasshopper: 0.8; Star Anise: 2.4; Kaempferum: 3; White Button: 0.8; Fennel: 2.3; Galangal: 3.2; Baizhi: 3.4; Zanthoxylum bungeanum: 1; Cinnamon bark: 0.8; Tangerine peel: 0.6; Clove: 0.5;

[0049] The manufacture craft of above-mentioned air-dried chicken, it comprises the following steps:

[0050] S1. Live chicken treatment: slaughter, bled, depilate and clean the live laying hens that are about to be eliminated;

[0051] S2. Cleaning treatment: after removing the viscera of the chicken after the hair cleaning treatment, rinse it with tap water, drain the water, apply white wine evenly on the chicken body, and let it dry for 20 hours at room temperature;

[0052] S3. Braised

[0053] S31: Preparation of brine:...

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PUM

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Abstract

The invention discloses a dry breezed chicken and a making technology thereof. The dry breezed chicken comprise, by weight, 800-1200 parts of chicken, 20-30 parts of white granulated sugar, 25-35 parts of monosodium glutamate, 0.1-0.3 parts of sodium nitrite, 90-120 parts of salt, and 40-65 parts of a bittern material; and the bittern material comprises Beautiful Galangal Fruit, Illicium verum, Kaempferia galanga L., cardamom, Fructus Foeniculi, Alpinia officinarum Hance, sage, Fructus Amomi, Myristica fragrans, dahurian angelica root, Chinese prickly ash, Cinnamon Bark, dried orange peel, Syzygium aromaticum, Fructus Tsaoko, lily magnolia and mature ginger. The making technology of the dry breezed chicken comprises the following steps: processing live chicken, cleaning, marinating and baking. The dry breezed chicken is made by using laying hens and Bashan native chicken which have been or will be knocked out, and has the characteristics of unique taste, deliciousness, tender meat and high nutrition values; and the making technology has the advantages of simple flow, convenient preparation, and suitableness for factory large-scale production.

Description

technical field [0001] The invention relates to a food and a production method thereof, in particular to an air-dried chicken and a production process thereof. Background technique [0002] my country is a big country for laying hens, and a large number of laying hens are eliminated every year. However, there are few deep-processing methods for the eliminated laying hens in our country. The eliminated laying hens are often only made into low-end products such as roast chicken by some individual workshops. The latter directly Selling at a low price in the market, because the culled layer hens contain high collagen, the meat quality is relatively old and the taste is not good. In addition, the chicken farms have a large number of culled layer hens, and cannot finish the culled chickens in time. Chicken farms bring a great economic burden. Studies have shown that culled laying hens are rich in trivalent unsaturated fatty acids, which are beneficial to human health, and the exist...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/318A23L13/50A23L13/70
Inventor 吴俊章李明元曾泽生丁文武刘义
Owner SICHUAN PROVINCE BASHANWA FOOD DEV CO LTD
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