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Stuffed chicken and processing technology thereof

A processing technology and technology for bagged chicken, which are applied to the field of cloth bagged chicken and its processing technology, can solve the problems of cumbersome processing method and unreasonable nutritional ratio, and achieve the effects of high qualified rate of finished products, high processing efficiency and balanced nutrition.

Inactive Publication Date: 2015-06-24
DEZHOU HONGXIJU BAG CHICKEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a bagged chicken and its processing technology to solve the problems of unreasonable nutritional ratio and cumbersome processing methods in the prior art

Method used

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Embodiment Construction

[0015] A cloth bag chicken, with live poultry or eviscerated poultry as the main raw material, seafood ingredients, fungus ingredients, mountain delicacies ingredients, miscellaneous grains ingredients and melon and fruit ingredients as fillers, and then seasoning materials and food additives are added, among which seafood ingredients Including sea cucumber, abalone, shrimp, shark's fin, squid and scallops; one or several types of mushrooms; mountain delicacies include bamboo shoots, ginseng, wolfberry, cordyceps and dates; miscellaneous grains include sorghum, millet, buckwheat , oats, barley, millet, coix seed, grain amaranth, kidney bean, mung bean, adzuki bean, broad bean, pea, cowpea, lentil and black bean; melon and fruit ingredients include lotus seeds, longan, chestnut, raisins, mangoes, leaves, osmanthus, donkey-hide gelatin , peanuts, walnuts, sesame and melon seeds; seasoning materials include hoisin sauce, oyster sauce, starch, eggs, chicken juice, cooking wine, oni...

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Abstract

Provided is a stuffed chicken and a processing technology thereof. The principal raw materials are live poultry or eviscerated poultry, the packing materials are seafood ingredients, fungus ingredients, delicacies ingredients, coarse cereal ingredients and fruit ingredients, and seasoning materials and food additives are added into the stuffed chicken. The seafood ingredients, the fungus ingredients, the delicacies ingredients, the coarse cereal ingredients and the fruit ingredients are utilized by the stuffed chicken to serve as the packing materials according to the scientific nutrition ratio, the stuffed chicken accords with the mutual generation and restriction principle of food, and a stainless steel pipe is inserted into an opening position of the stuffed chicken before the steaming of the stuffed chicken due to the fact that a chicken skin of the stuffed chicken can be damaged easily in the processing process so that the balance of the inner steam pressure and the outer steam pressure in the steaming process is effectively ensured, and the broken skin phenomenon of the stuffed chicken caused by imbalance air pressure is avoided. The stuffed chicken and the processing technology of the stuffed chicken has the advantages of being balanced in nutrition, high in processing efficiency and high in qualified rate of finished products.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a bagged chicken and a processing technology thereof. Background technique [0002] my country is a big poultry breeding country, and its current poultry meat production ranks first in the world. And chicken plays a pivotal role in it. From the analysis of nutritional value, every 100 grams of skinless chicken contains 74% water, 22% protein, 0.7% fat, 13mg calcium, 190mg phosphorus, 1.5mg iron, etc., and is rich in vitamin B12, vitamin B6, vitamin A, vitamin D, vitamin K, etc. Compared with beef and pork, chicken has higher protein quality and lower fat content. It is an ideal food for children, middle-aged and elderly people, patients with cardiovascular diseases, and the weak during and after illness. However, chicken is warm in nature and helps fire, which can easily cause hyperactivity of liver yang, oral erosion, and skin boils, and its high protein content is n...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L13/50A23L13/40
Inventor 魏宪华
Owner DEZHOU HONGXIJU BAG CHICKEN
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