Fermented and smoked chicken

A technology for smoked chicken and young chicken is applied in the field of fermented smoked chicken, which can solve the problems that the taste requirements of consumers cannot be satisfied, the fermented smoked chicken does not appear, and the taste of smoked chicken is greatly different, so as to enhance nutrition and health care effects and avoid adverse effects. , the effect of enhancing human resistance

Inactive Publication Date: 2017-05-31
李科羽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 tas

Method used

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  • Fermented and smoked chicken

Examples

Experimental program
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Effect test

Embodiment 1

[0024] A fermented smoked chicken, made from the following raw materials in parts by weight: 2000 young chickens, 14 scallions, 14 gingers, 12 star anises, 12 peppercorns, 11 cinnamons, 7 tangerine peels, 7 cumin, 7 kaempferons, 7 grass fruits, and cumin 7. Fragrant leaves 6, Magnolia 6, Angelica 6, Amomum 6, Thyme 5, Grass 5, Fragrant sand 5, Piper 5, Clove 5, Hawthorn 7, Honeysuckle 14, Jasmine 14, Citron 10, Brown sugar 27 , black tea leaves 24, malt 7, rock sugar 14, iodized salt 14, angel aroma yeast 6, lactic acid bacteria 8.

[0025] The lactic acid bacteria are composed of the following raw materials in parts by weight: 12 Lactobacillus germanii, 7 Lactobacillus brinneri, 5 Lactobacillus bulgaricus, after secondary activation, the number of live bacteria is 10 8 ~10 9 CFU / ml.

[0026] A method for preparing fermented smoked chicken, comprising the following steps:

[0027] (1) Select healthy and disease-free chickens, slaughter, remove hair, eviscerate, soak in vine...

Embodiment 2

[0040] A fermented smoked chicken, made of the following raw materials in parts by weight: 2100 young chickens, 15 scallions, 15 gingers, 13 star anises, 13 peppercorns, 12 cinnamons, 8 tangerine peels, 8 fennels, 8 kaempferons, 8 grass fruits, and cumin 8. Fragrant leaves 7, Magnolia 7, Angelica dahurica 7, Amomum 7, Thyme 6, Grass 6, Fragrant sand 6, Piper 6, Clove 6, Hawthorn 8, Honeysuckle 15, Jasmine 15, Citron 11, Brown sugar 28 , black tea leaves 25, malt 8, rock sugar 15, iodized salt 15, angel aroma yeast 7, lactic acid bacteria 9.

[0041] The lactic acid bacteria are made up of the following raw materials in parts by weight: Lactobacillus germanica 13, Lactobacillus brinneri 8, Lactobacillus bulgaricus 6, after secondary activation, the number of live bacteria is 10 8 ~10 9 CFU / ml.

[0042] Preparation and eating methods are the same as in Example 1.

Embodiment 3

[0044]A fermented smoked chicken, made from the following raw materials in parts by weight: 2200 young chickens, 16 green onions, 16 gingers, 14 star anises, 14 peppercorns, 13 cinnamons, 9 tangerine peels, 9 cumin, 9 kaempferons, 9 grass fruits, and cumin 9. Fragrant leaves 8, Magnolia 8, Angelica dahurica 8, Amomum 8, Thyme 7, Grass 7, Fragrant sand 7, Piper 7, Clove 7, Hawthorn 9, Honeysuckle 16, Jasmine 16, Citron 12, Brown sugar 29 , black tea leaves 26, malt 9, rock sugar 16, iodized salt 16, angel aroma yeast 8, lactic acid bacteria 10.

[0045] The lactic acid bacteria are made up of the following raw materials in parts by weight: Lactobacillus germanus 14, Lactobacillus brinneri 9, Lactobacillus bulgaricus 7, after secondary activation, the number of live bacteria is 10 8 ~10 9 CFU / ml.

[0046] Preparation and eating methods are the same as in Example 1.

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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 ...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40A23L13/70A23L33/105A23B7/154
CPCA23B7/154A23V2002/00A23V2400/11A23V2400/123A23V2400/137A23V2200/10A23V2200/324A23V2200/326A23V2200/30A23V2250/21A23V2250/76Y02A40/90
Inventor 李科羽
Owner 李科羽
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