Making technology of special smoked chicken

Abstract

The invention discloses a making technology of a special smoked chicken. The making technology comprises the following steps of selecting raw materials: selecting and slaughtering a healthy disease-free chicken, removing feathers and internal organs of the chicken, shaping the chicken without the feathers and the internal organs, and putting the shaped chicken in water for soaking so as to remove remaining blood in the chicken; putting the soaked chicken in a stockpot, adding Chinese herbal medicines and condiments, boiling water and boiling up the chicken; and putting the boiled chicken in a sandalwood burner for coloring and flavor enhancing, adopting superior fine white sugar as a smoking material so as to enable the surface of the chicken to be smoked to present light claret, and then spraying the surface of the chicken with sesame oil so as to obtain the finished product of the smoked chicken. The Chinese herbal medicines and the condiments, which are added, comprise Chinese prickly ash, angelica dahurica, fresh ginger, cardamun, cinnamon, pepper fruits, cloves, galanga, sodium cyanide, villous amomum fruits, fructus amomi globosi, spiceleaves, salt, gourmet powder and sesame oil. According to the special smoked chicken made by the technology disclosed by the invention, a conventional technology using the Chinese herbal medicines for making the smoked chicken is perfected, so that the smoked chicken has the effect of a medicated diet, and compared with a conventional smoked chicken, the smoked chicken made by the technology disclosed by the invention is purer in taste, better in mouth feel, fresher, more fragrant, richer, moderate in saltiness, and oily but not greasy, and the quality of the smoked chicken is obviously improved.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a production process of characteristic smoked chicken. Background technique [0002] Smoked chicken is a famous dish of the Han nationality with complete color, flavor and taste, which belongs to Shandong cuisine, Sichuan cuisine or Hunan cuisine. It refers to the chicken that has been influenced by the smell of five flavors and five spices of food. The material used in smoked chicken is whole chicken, that is, a whole chicken. The heating is uniform during the edification, and the original smell of the chicken is not exposed, and a whole chicken is preserved, which is very artistic and more popular with diners. In the current production process of special smoked chicken, the finished product is old in color, smells bad, and the meat is too hard, so the product cost cannot be well controlled, and the operation is complicated and difficult to master. Contents of ...

AI Technical Summary

Problems solved by technology

In the current production process of special smoked chicken, the color of the finished product is old, the smell is not fragrant, the meat quality is excellent, the product cost cannot be well controlled, and the operation is complicated and difficult to master