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Preparation method of low-salt-content low-fat-content air-dried chickens

A production method and technology of air-dried chicken, applied in the direction of food science, etc., can solve the problems of high blood pressure, unfavorable human health, heavy taste, etc., and achieve the effect of healthy taste, reduced fat content and high taste

Inactive Publication Date: 2016-12-07
句容市仑山湖生态卤制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, air-dried chicken with high salinity will have a heavy taste for diners with light taste, and high salinity is not conducive to human health, and it is easy to induce diseases such as high blood pressure

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: the preparation of air-dried chicken

[0025] Live broiler chickens are slaughtered, depilated, eviscerated, and rinsed to obtain light chickens, which also includes the following processes in sequence:

[0026] Process S1, marinating: soak the chicken in the prepared marinade, and marinate at 15°C for 27 hours; the preparation method of the marinade is: in parts by weight, add 14 parts per 100 parts of purified water salt;

[0027] Step S2, air-drying: place the marinated bare chicken in an air-drying workshop with a temperature of 12°C and a relative humidity of 50% to air-dry, and the air-drying time is 4 days;

[0028] Step S3, desalting and degreasing;

[0029] Step S4, tweezing hair: put the desalted and degreased chicken in water at 85°C for 6.5 minutes, then tweezer the small hairs on the surface, wash it with water and put it on a fixed shelf;

[0030] Step S5, cooking: the bare chicken that has been put on the shelf is sent to the prepared coo...

Embodiment 2

[0037] Embodiment 2: the preparation of air-dried chicken

[0038] Live broiler chickens are slaughtered, depilated, eviscerated, and rinsed to obtain light chickens, which also includes the following processes in sequence:

[0039] Step S1, marinating: soak the light chicken in the prepared marinade, and marinate at 10°C for 36 hours; the preparation method of the marinade is: in parts by weight, add 12 parts per 100 parts of purified water salt;

[0040] Step S2, air-drying: place the marinated bare chicken in an air-drying workshop with a temperature of 8°C and a relative humidity of 25%, and the air-drying time is 5 days;

[0041] Step S3, desalting and degreasing;

[0042] Step S4, tweezing hair: put the desalted and degreased chicken in water at 80°C for 8 minutes, then tweezer the small hairs on the surface, wash it with water and put it on a fixed shelf;

[0043] Step S5, cooking: the bare chicken that has been put on the shelf is sent to the prepared cooking brine ...

Embodiment 3

[0050] Embodiment 3: the preparation of air-dried chicken

[0051]Live broiler chickens are slaughtered, depilated, eviscerated, and rinsed to obtain light chickens, which also includes the following processes in sequence:

[0052] Step S1, marinating: soak the chicken in the prepared marinade, and marinate at 20°C for 18 hours; the preparation method of the marinade is: in parts by weight, add 16 parts per 100 parts of purified water salt;

[0053] Step S2, air-drying: place the marinated light chicken in an air-drying workshop with a temperature of 18°C ​​and a relative humidity of 75%, and the air-drying time is 3 days;

[0054] Step S3, desalting and degreasing;

[0055] Step S4, tweezing hair: put the desalted and degreased chicken in water at 90°C for 5 minutes, then tweezer the small hairs on the surface, wash it with water and put it on a fixed shelf;

[0056] Step S5, cooking: the light chicken that has been put on the shelf is sent to the prepared cooking marinade...

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Abstract

The invention discloses a preparation method of low-salt-content low-fat-content air-dried chickens. The preparation method of the low-salt-content low-fat-content air-dried chickens comprises the following steps: slaughtering live broilers, removing the feather, carrying out eviscerating, and carrying out blanching so as to obtain naked chickens; and then, orderly carrying out pickling, air-drying, feather picking, cooking and packing. A step of de-salting and de-fatting is also included between the step of carrying out air-drying and the step of carrying out feather picking; and the de-salting and de-fatting method comprises the following steps: Step S1, preparing wet mud, namely weighing 35-45 parts of modified food-grade diatomite, 15-25 parts of food-grade gypsum powder, 6-8 parts of food-grade silica gel and 3-5 parts of food-grade alginic acid, parts by weight, carrying out uniform mixing and stirring, adding 90-110 parts of water, and then, carrying out uniform stirring; Step S2, uniformly coating the wet mud on the surfaces of the air-dried naked chickens, carrying out air-drying in an air-drying workshop at a temperature of 8-18 DEG C and a relative humidity of 25-75% until dry mud is formed on the surfaces of the naked chickens, wherein the air-drying time is 15-25 hours and 400-600 grams of the wet mud is applied on per 1 kilogram of the naked chickens; and Step S3, removing the dry mud on the surfaces of the naked chickens so as to realize de-salting and de-fatting. The air-dried chickens provided by the invention are obviously reduced in salt content and fat content, so that the air-dried chickens are good in taste and healthy.

Description

technical field [0001] The invention belongs to the field of food pickling and processing, and in particular relates to a method for preparing low-salt and low-fat air-dried chicken. Background technique [0002] Chinese people have a dietary preference for eating stewed poultry, and air-dried chicken is one of the most popular stewed products. [0003] In order to improve the mouthfeel and antiseptic effect of pickling air-dried chicken, need to use very high salinity (10~16%) when pickling. However, air-dried chicken with high salinity will have a heavy taste for diners with light taste, and high salinity is not conducive to human health, and it is easy to induce diseases such as high blood pressure. How to not only ensure the marinated mouthfeel of air-dried chicken, but also reduce its salt content has always been a problem that everyone has worked hard to solve. Contents of the invention [0004] The purpose of the present invention is to provide a method for making...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40
Inventor 姜辉
Owner 句容市仑山湖生态卤制品有限公司
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