Salt-baked chicken neck and preparation method thereof

Abstract

The invention discloses a salt-baked chicken neck and a preparation method thereof. The preparation method comprises the following technical steps: firstly, receiving raw materials: selecting fresh frozen skinless chicken necks which are from a disease-free district and meet the requirements, and strictly controlling bacteria and pesticide residues; secondly, thawing raw material meat: putting the raw material chicken necks into a thawing room for thawing, and controlling the temperature of the thawed raw material chicken necks at 0DEG C to 5DEG C; thirdly, tumbling ingredients: performing ingredient tumbling on the thawed raw materials in time, wherein the ingredients are salt-baked marinade, baking soda, composite phosphate, ethyl maltol, soybean oil and capsanthin; controlling the temperature of the raw materials at 0DEG C to 8DEG C during tumbling and tumbling for 25 minutes. The salt-baked chicken neck disclosed by the invention is mainly prepared by pickling frozen chicken necks by using the ingredients, and is deeply favored by people; the appetite also can be increased; the salt-baked chicken neck has the advantages of unique taste, good mouthfeel, high nutritive value, easiness in preservation and convenience in eating.

Description

technical field [0001] The invention relates to the field of food, in particular to a salt-baked chicken neck and a preparation method thereof. Background technique [0002] The fresh frozen chicken neck is marinated with special seasoning, which has unique taste, good taste, high nutritional value, can also increase appetite, is easy to preserve and convenient to eat, and is deeply loved by people. [0003] The chicken necks of various flavors appearing on the market at present have general taste and mouthfeel, dim color and luster, and cannot meet the needs of customers. At the same time, in the production process, there are often defects such as excessive food additives, overly cumbersome processes, serious loss of nutritional value, and lack of innovation in taste. Contents of the invention [0004] The object of the present invention is to provide a salt-baked chicken neck and a preparation method thereof, which have excellent taste and texture, increase appetite, ha...

AI Technical Summary

Problems solved by technology

[0003] Chicken necks of various flavors appearing on the market at present have average taste and texture, dull color, and cannot meet the needs of customers.

At the same time, in the production process, there are often defects such as excessive food additives, overly cumbersome processes, serious loss of nutritional value, and lack of innovation in taste.

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