A kind of cold-cut barbecued pork chicken product and preparation method thereof

CN106213242A8Inactive Publication Date: 2017-05-10QIXIAN YONGDA FOOD CO LTD
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Patent Information

Application Number
CN201610579642.0
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2016-07-22
Publication Date
2017-05-10
Estimated Expiration
Not applicable · inactive patent

AI Technical Summary

Technical Problem

The flavor and craftsmanship of traditional barbecued pork are difficult to control, and are not conducive to industrial production and processing. The shelf life is short, making it difficult to meet large-scale circulation needs.

Method used

Mold forming, sauce pickling and brine methods are used, asparagus and carrots are added to prepare cold-cut barbecued pork chicken products. The product is given a characteristic flavor through the sauce brine process, and the shelf life is extended through refrigeration or freezing.

Benefits of technology

Significant improvements have been achieved in terms of technology, appearance, taste, nutrition and shelf life. The product has rich flavor, neat appearance and long shelf life, making it suitable for mass production and circulation.

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Abstract

The invention provides a cold-cut baked chicken product and a production method thereof. The product is prepared from bone-removed whole chicken drumstick with skin, asparagus, carrots, sauce, water and mashed garlic. The sauce includes thick soybean sauce, white granular sugar, potato starch, mashed ginger, white pepper powder and rice vinegar. According to the regular shape of the whole chicken drumstick, the whole chicken drumstick is marinated with the sauce to form a special flavor. The product is formed through a mold shaping technology, wherein the baked chicken product is cooked by marinating instead of baking in the aspect of modification of process, thereby improving the sauce-flavor taste; in the aspect of nutrition, the chicken is combined with high-fiber vegetables, such as asparagus and carrot, so that the baked chicken has good slicing effect and is ensured to have tidy and beautiful appearance. Traditional food and food processing technology are organically combined. The method achieves large-scale production, transportation and storage. The product is convenient to carry, is simple in processing technology, is easy to prepare, has long shelf life and is sanitary and convenient.
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