Fermented and smoked chicken

Abstract

The invention mainly relates to the technical field of food processing and discloses fermented and smoked chicken. The fermented and smoked chicken is prepared from raw materials as follows: a young chicken, shallot sections, fresh ginger, star anise, pepper, cinnamon, dried orange or tangerine peels, fennel, rhizoma kaempferiae, amomum tsao-ko, cumin, bay leaves, flos magnoliae, radix angelicae, fructus amomi, murraya paniculata, katsumade galangal seeds, a mixture of radix aucklandiae and amomum villosum, fructus piperis longi, flos caryophylli, fructus crataegi, lonicera japonica, jasmine flowers, fructus citri, brown sugar, black tea, malt, rock candy, iodized salt, angel aroma yeast and lactic acid bacteria; the fructus crataegi, the lonicera japonica, the jasmine flowers and the fructus citri are fermented by lactic acid bacteria, effective ingredients are promoted to be leached, the faint scent is increased, the nutritional and healthcare effects are increased, the antibacterial and anti-inflammatory effects are realized, the immunity is enhanced, metabolism is promoted, and cardio and cerebral vessels are protected; the young chicken is firstly fermented by the angel aroma yeast and secondarily fermented by lactic acid bacteria, so that the faint scent of the chicken is increased, and the chicken tastes tender; the young chicken is smoked after being stewed, and then is marinated, the chicken has purplish red color and luster, smells faint scent and tastes tender, fragrant but not greasy, the sales are increased by 10.7%, and the economic income is increased by 14.3%.

Description

technical field [0001] The invention mainly relates to the technical field of food processing, in particular to a fermented smoked chicken. Background technique [0002] Smoked chicken is a famous dish of the Han nationality with a complete color and fragrance. It belongs to Shandong cuisine, Sichuan cuisine or Hunan cuisine. The traditional smoked chicken refers to the smell of five flavors and five spices. It is heated evenly during the influence, and the original ecological smell of the chicken is not exposed. , jujube red bright, rich aroma, tender meat, rotten and silky, rich in nutrition, loved by consumers. [0003] However, at present, there are different methods of smoked chicken in various places, and there is no special document to record and explain the method of smoked chicken. Therefore, the taste of the smoked chicken produced is very different, which cannot meet the taste needs of consumers. The smoked chicken varieties currently on the market A lot, but no ...

AI Technical Summary

Problems solved by technology

[0003] However, at present, there are different methods of smoked chicken in various places, and there is no special document to record and explain the method of smoked chicken. Therefore, the taste of the smoked chicken produced is very different, which cannot meet the taste needs of consumers. The smoked chicken varieties currently on the market Lots, but no fermented smoked chicken yet

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