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Preparation method of flavored chicken

A production method and flavor technology, which is applied in the field of food processing, can solve the problems of long production cycle and the production method of flavored chicken is affected by seasons and regions, and achieve the effect of short production cycle and long shelf life

Inactive Publication Date: 2015-06-24
CHONGQING ACAD OF ANIMAL SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for making flavored chicken, which solves the problem that the existing flavored chicken production method is affected by seasons and regions and has a long production cycle

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: Select a 1.5 kg heavy local chicken, pluck the hair, wash, take out the viscera and chicken feet, place it in a cold storage at 0°C for 4 hours, take out and drain the surface water of the chicken, and take 2.7% of the chicken carcass weight of pickled salt Rub the back of the chicken carcass and the chicken chest cavity, take 1% of the chicken carcass weight of ginger powder and rub it evenly on the back of the chicken, then fill the chicken cavity with ginger powder, and place the chicken in a cold storage at 0°C to marinate Take it out after 6 hours, take 0.8% of the weight of the chicken carcass and rub it repeatedly on the opening of the chicken neck and chicken legs, then marinate the chicken in a cold storage at 0°C for 18 hours, take the chicken out of the cold storage, and use two Press a bamboo slice up and down horizontally on the chicken breast, tie both ends of the bamboo slice tightly, flatten the chicken breast, put the hook through the neck ...

Embodiment 2

[0020] Embodiment 2: select 2 kilograms of heavy native chicken, pluck the hair, wash, take out the viscera and chicken feet, place it in a cold storage at 2°C for 4.5 hours, take out and drain the surface water of the chicken, and take 2.7% of the weight of the chicken carcass to marinate Rub the salt on the back of the chicken carcass and the chicken chest cavity, take 1% of the chicken carcass weight of ginger powder and rub it evenly on the back of the chicken, then fill the chicken cavity with ginger powder, and place the chicken in a cold storage at 2°C to marinate Take it out for 6 hours, take 0.8% of the weight of the chicken carcass and rub it repeatedly on the opening of the chicken neck and chicken legs, then marinate the chicken in a cold storage at 2°C for 18 hours, take the chicken out of the cold storage, and use Press two bamboo slices up and down on the chicken breast, tie both ends of the bamboo slices tightly, flatten the chicken breast, put the hook through ...

Embodiment 3

[0021] Embodiment 3: select 3 kilograms of heavy local chickens, pluck hair, wash, take out internal organs and chicken feet, place 5h in 4 ℃ cold storage, take out and drain the chicken surface water, get 2.7% pickling salt of chicken ketone body weight Rub the back of the chicken carcass and the chicken breast cavity, take 1% of the weight of the chicken carcass and rub ginger powder on the back of the chicken evenly, then fill the chicken cavity with ginger powder, and place the chicken in a 4°C cold storage to marinate Take it out after 6 hours, take 0.8% of the weight of the chicken carcass and rub it repeatedly on the opening of the chicken neck and chicken legs, then marinate the chicken in a cold storage at 4°C for 18 hours, take the chicken out of the cold storage, and use two Press a bamboo slice up and down on the chicken breast, tie both ends of the bamboo slice tightly, flatten the chicken breast, insert the hook through the neck of the chicken, hang the chicken in...

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PUM

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Abstract

The invention discloses a preparation method of flavored chicken. The preparation method comprises the following steps: plucking the feather of the raw material chicken, washing and eviscerating the chicken, refrigerating the chicken in a refrigeration storage at 0-4 DEG C for 4-5 hours after the claws are removed and drying the water on the surface of the chicken; wiping curing salt on the back of the chicken body and inside the chest of the chicken, uniformly applying bruised ginger on the back of the chicken then filling the chest of the chicken by the bruised ginger, curing the chicken in a refrigeration storage at 0-4 DEG C for 6 hours, taking the chicken out and repeatedly wiping the neck opening and the legs of the chicken and then curing the chicken in a refrigeration storage at 0-4 DEG C for 18 hours; and taking the chicken out from the refrigeration storage and laterally pressing two bamboo chips up and down on the chest of the chicken so that the chest of the chicken is flattened, then penetrating the neck of the chicken by a hook and hanging the chicken in a refrigeration storage at 0-8 DEG C, controlling the humidity in the refrigeration storage at 60%-70% by a dehumidifier, wherein the wind speed is 4m / s, and further hanging the chicken for 8 days to obtain the flavored chicken. The preparation method of flavored chicken has the beneficial effects that the preparation method is free of influence of seasons and regions and the flavored chicken is short in production cycle and long in shelf life.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to a method for preparing flavored chicken. Background technique [0002] Chicken contains vitamins C, E, etc. It has a high proportion of protein content, many types, and high digestibility, which is easy to be absorbed and utilized by the human body. Chicken contains phospholipids, which are very important for human development, and is one of the important sources of fat and phospholipids in Chinese dietary structure. Traditional Chinese medicine believes that chicken has the effects of warming the middle and replenishing qi, tonifying deficiency and filling essence, strengthening the spleen and stomach, activating blood vessels, and strengthening bones and muscles. [0003] The chicken is cooked and eaten after air-drying. The chicken is white and yellowish in color, with a strong fragrance of wax, which is unique. At present, wind chicken is a popular folk dish as a speci...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L13/50A23L13/40A23L13/70
Inventor 李星钟正泽解华东欧秀琴景绍红张晓春布丽君
Owner CHONGQING ACAD OF ANIMAL SCI
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