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Hakka salty chicken and preparation method thereof

A Hakka salted chicken and salted chicken technology, applied in the field of food manufacturing, can solve the problem of antioxidant toxicity and carcinogenicity, and achieve the effect of plump and elegant products, delicious meat, bright and refreshing chicken skin

Inactive Publication Date: 2017-04-26
FOSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A large number of animal toxicology experiments at home and abroad show that artificially synthesized antioxidants have certain toxicity and carcinogenicity

Method used

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  • Hakka salty chicken and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1, see figure 1 :

[0030] The invention provides a Hakka salted chicken and a preparation method thereof, comprising the steps of:

[0031] 1) Pre-treatment: Slaughter the live chicken and remove the viscera, wash, remove the fine chicken feathers that have not been cleaned on the surface of the chicken, and ensure that the viscera (chicken lung, chicken gall, etc.) that can affect the flavor in the chicken body are removed;

[0032] 2) Paint marinating: first mix refined salt, pepper, sand ginger powder and salt-baked chicken powder according to the mass ratio of 1:1:1:1, and evenly coat the inner and outer surfaces of the chicken (including chicken wings, chicken legs and other dead corners) region), marinate at 2°C for 11 hours, take it out, rinse off the excess salt with clean water, and drain the water;

[0033] 3) Aging and tasting: put the marinated chicken in 1.4wt% salt water at 83°C for aging and tasting, all the chickens should be submerged under t...

Embodiment 2

[0042] The invention provides a Hakka salted chicken and a preparation method thereof, comprising the steps of:

[0043] 1) Pre-treatment: Slaughter the live chicken and remove the viscera, wash, remove the fine chicken feathers that have not been cleaned on the surface of the chicken, and ensure that the viscera (chicken lung, chicken gall, etc.) that can affect the flavor in the chicken body are removed;

[0044] 2) Paint marinating: first mix refined salt, pepper, sand ginger powder and salt-baked chicken powder according to the mass ratio of 1:1:1:1, and evenly coat the inner and outer surfaces of the chicken (including chicken wings, chicken legs and other dead corners) region), marinate at 4°C for 13 hours, take it out, rinse off the excess salt with clean water, and drain the water;

[0045] 3) Aging and tasting: put the marinated chicken in 1.5wt% salt water at 84°C for aging and tasting, all chickens should be submerged under the liquid surface, and aging for 30 minut...

Embodiment 3

[0054] The invention provides a Hakka salted chicken and a preparation method thereof, comprising the steps of:

[0055] 1) Pre-treatment: Slaughter the live chicken and remove the viscera, wash, remove the fine chicken feathers that have not been cleaned on the surface of the chicken, and ensure that the viscera (chicken lung, chicken gall, etc.) that can affect the flavor in the chicken body are removed;

[0056] 2) Paint marinating: first mix refined salt, pepper, sand ginger powder and salt-baked chicken powder according to the mass ratio of 1:1:1:1, and evenly coat the inner and outer surfaces of the chicken (including chicken wings, chicken legs and other dead corners) region), marinate at 5°C for 10 hours, take it out, rinse off the excess salt with clean water, and drain the water;

[0057]3) Aging and tasting: put the marinated chicken in 1wt% salt water at 85°C for aging and tasting, all chickens should be submerged under the liquid surface, and aging for 50 minutes;...

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PUM

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Abstract

The invention provides a Hakka salty chicken and a preparation method thereof; the preparation method comprises the steps of taking a live chicken or an iced fresh chicken as a raw material, pretreating, pickling with a coating material, curing to get tasty, air-cooling and drying, finishing, internally packaging, sterilizing, inspecting, externally packaging and processing. The product does not contain any chemical additives, has the advantages of good quality, long storage time, bright, tasty and refreshing chicken skin, and delicious, fragrant and tender chicken meat, is fat but not greasy, also has the function of health care, can be enjoyed at any time, and is easy to carry; and the preparation method has high production efficiency, and can be used for mass industrialized production.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a Hakka salted chicken and a preparation method thereof. Background technique [0002] The content of chicken protein is relatively high, there are many types, and the digestibility is high, it is easy to be absorbed and utilized by the human body, and it has the effect of enhancing physical strength and strengthening the body. Chicken contains phospholipids that play an important role in human growth and development, and is one of the important sources of fat and phospholipids in Chinese dietary structure. Chicken has a good therapeutic effect on malnutrition, chills, fatigue, irregular menstruation, anemia, and weakness. Chinese medicine believes that chicken has the effects of warming the middle and replenishing qi, tonifying deficiency and filling essence, strengthening the spleen and stomach, activating blood vessels, and strengthening bones and muscles. [0003] H...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70
CPCY02A40/90
Inventor 刘富来刘文婷
Owner FOSHAN UNIVERSITY