Preparation method for marinated air-dried chicken

A technology of air-drying chicken and stewed meat, which is applied in the fields of dry preservation of meat/fish, climate change adaptation, food science, etc., to achieve good chewiness, unique stewed flavor, and dry surface

Inactive Publication Date: 2016-04-13
陈增光
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the application and related research on the processing of air-dried chicken has not been widely carried out. During processing and production, for air-dried chicken, it has a market prospect to provide a kind of unique flavor and high tenderness. needs

Method used

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Examples

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Embodiment Construction

[0022] The embodiments of the present invention will be described in detail below. This embodiment is implemented on the premise of the technical solution of the present invention. Detailed implementation modes and specific operation procedures are given, but the protection scope of the present invention is not limited to the following implementations. example. Unless otherwise specified, the component raw materials involved in the examples are all common commodities that can be purchased on the market.

[0023] A preparation method of lo-mei air-dried chicken includes the following steps:

[0024] (1) Raw material treatment: Soak the raw chickens that have been cleaned with hair removed and opened in clean water for 3-6 hours. After cleaning again until there is no blood, remove the dripping water, dripping water until no dripping;

[0025] Before raw material processing, it also includes slaughtering and ironing steps. Among them, before the white chicken is slaughtered, clean th...

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Abstract

A disclosed preparation method for marinated air-dried chicken comprises the following steps: processing raw materials, dryly preserving, wetly preserving, refrigerating, unfreezing, tedding, marinating, drying in air, and bagging. The dry preserving steps comprises smearing the whole chicken body with edible salt for dry preserving, and stirring once every 1-2 days, wherein the preserving temperature is 4-6 DEG C, the preserving time is 4 days, and the addition amount of edible salt for dry preserving is 5.5%-7% by mass of chicken. The refrigerating step means putting chicken subjected to wet preserving in a refrigeration chamber, and refrigerating at -15 DEG C to -20 DEG C for 24-36 h. Compared with the prior art, the preparation method possesses the following advantages: after being steamed, the marinated air-dried chicken prepared according to the disclosed preparation method is fine and not greasy in mouthfeel, long in aftertaste, free of peculiar smell, dry in surface, tender in meat texture and good in chewiness, and possesses unique marinating flavor.

Description

Technical field [0001] The invention relates to a method for processing chicken, in particular to a method for preparing lo-mei air-dried chicken. Background technique [0002] Chicken is a herbivore, and chicken is an ideal nutritious and healthy food with high protein, low fat and low cholesterol. Chicken contains various amino acids necessary for human growth and development, and its composition is close to the proportion of amino acids required by the human body. There are more than ten trace elements such as calcium, phosphorus, potassium, and sodium. The chicken is mild in nature, warm and sweet in taste. It enters the spleen and stomach meridian; it can replenish qi, replenish essence and add marrow; used for asthenia and weakness, lack of food, diarrhea, dizziness, palpitations, irregular menstruation, less milk and elimination after delivery Thirst, edema, frequent urination, nocturnal emission, deafness and tinnitus. The digestibility of chicken is high, it is easily ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L13/70A23B4/03
CPCA23B4/03Y02A40/90
Inventor 陈增光
Owner 陈增光
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