Method for preparing crispy roasted chicken

A roasted chicken and crispy technology, which is applied in the functions of food ingredients, food science, animal feed, etc., can solve the problems of marinade taste, not used, and affect the crispness of roasted chicken, so as to achieve strong fragrance, improve quality, Improves appetite and digestive function

Inactive Publication Date: 2017-09-12
陈昕懿
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the process of making roasted chicken, it is fried first and then stewed, but this process will affect the crispiness of roasted chicken to a certain extent
Because the roasted chicken after marinating has more water, and the marinade tends to change flavor during frying, due to the existence of this technical prejudice, in the process of making roasted chicken, it is not used to marinate first and then oil. frying process

Method used

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  • Method for preparing crispy roasted chicken

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Effect test

Embodiment 1

[0016] A preparation method of crispy roast chicken, comprising the following steps:

[0017] (1) Within one week before the slaughter of live chickens, feed them 40ml of potion every afternoon, wherein the potion is made of the following components by weight: 15 parts of snow lotus, 10 parts of herring gall grass, 12 parts of sedge root, 8 parts of Polygonatum 11 parts, 11 parts, water 200 parts;

[0018] (2) After the chicken is slaughtered, clean it, and inject pickling liquid at the end of the neck, the middle of the chest, and the middle of the leg. Inject 40g of the pickling liquid per kilogram of chicken, and then marinate it with 0.5 times the total weight of the chicken. Prepare the solution and roll it, wherein the pickling solution is made of the following components by weight: 4 parts of Shihua, 9 parts of styrax, 6 parts of honey, 11 parts of salt, 5 parts of soy sauce, 6 parts of rice wine, and 120 parts of water;

[0019] (3) Put the marinated chicken into the ...

Embodiment 2

[0024] A preparation method of crispy roast chicken, comprising the following steps:

[0025] (1) Within one week before the slaughter of live chickens, feed them 50ml of potion every afternoon, wherein the potion is made of the following components by weight: 17 parts of snow lotus, 12 parts of herring gall grass, 13 parts of sedge root, and 10 parts of Polygonatum 12 parts, 12 parts, water 210 parts;

[0026] (2) After the chicken is slaughtered, clean it, inject pickling liquid at the end of the neck, the middle of the chest, and the middle of the leg. Inject 50g of the pickling liquid per kilogram of chicken, and then marinate it with 0.7 times the weight of the chicken. Prepare the solution and roll it, wherein the pickling solution is made of the following components in parts by weight: 5 parts of Shihua, 11 parts of styrax, 8 parts of honey, 13 parts of table salt, 6 parts of soy sauce, 7 parts of rice wine, and 130 parts of water;

[0027] (3) Put the marinated chicke...

Embodiment 3

[0032] A preparation method of crispy roast chicken, comprising the following steps:

[0033] (1) Within a week before the slaughter of live chickens, feed them 60ml of potion every afternoon, wherein the potion is made of the following components by weight: 19 parts of snow lotus, 13 parts of herring gall grass, 14 parts of sedge root, and 12 parts of sealwort 13 parts, 13 parts, water 220 parts;

[0034] (2) After slaughtering the chicken, clean it, inject pickling liquid at the end of the neck, the middle of the chest, and the middle of the leg, inject 60g of pickling liquid per kilogram of chicken, and then marinate with 0.8 times the total weight of the chicken Prepare the solution and roll it, wherein the pickling solution is made of the following components by weight: 6 parts of Shihua, 13 parts of Styrax, 9 parts of honey, 16 parts of table salt, 7 parts of soy sauce, 8 parts of rice wine, and 140 parts of water;

[0035] (3) Put the marinated chicken into the feed li...

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Abstract

The invention discloses a method for preparing crispy roasted chicken. The method includes operation steps of (1), feeding chicken with 40-60 ml of liquid medicine daily in the afternoon in a week before the live chicken is slaughtered; (2), thoroughly cleaning the chicken after the chicken is slaughtered, injecting first pickling liquid in two positions of each of the tail end of the neck, the middle of the chest and the middles of the legs of the chicken and rolling and rubbing the chicken by the aid of second pickling liquid; (3), placing the pickled chicken into ingredient liquid, cooking the chicken over medium heat for 15-20 min, then taking out the chicken and draining the ingredient liquid; (4), uniformly sprinkling mixed powder on the surfaces of the cooked chicken, carrying out deep-frying on the chicken in a frying pan, packaging the chicken under vacuum conditions and sterilizing the chicken to obtain the finished crispy roasted chicken. 40-60 g of first pickling liquid is injected to every kilogram of chicken, and the weight of the second pickling liquid is 0.5-0.8 times the total weight of the chicken. The method has the advantages that the crispy roasted chicken prepared by the aid of the method has inviting colors and aroma, delicate, tasty and refreshing meat and strong fresh scent, is excellent in crispy sense and is chewy, and the quality of the crispy roasted chicken can be greatly enhanced.

Description

technical field [0001] The invention belongs to the field of food prices, and in particular relates to a preparation method of crispy roast chicken. Background technique [0002] Roast chicken, also known as smoked chicken, is a traditional Chinese dish. Part of the recipe is caramel-coated chicken deep-fried and then poached in a spice-made brine. The roasted chicken is rich in aroma, crispy and soft, salty and palatable, cooked and bone-free, fat but not greasy, using a variety of precious Chinese medicines, supplemented by aged soup, the finished roast chicken is bright in color, shaped like an ingot, and has a mouthful Clams have great therapeutic and health functions. At present, in the process of making roasted chicken, it is first fried and then stewed, but this process will affect the crispness of roasted chicken to a certain extent. Because the roasted chicken after marinating has more water, and the marinade tends to change flavor during frying, due to the exist...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70A23L13/40A23L33/10A23L5/10A01K67/02A23K50/75A23K10/30
CPCA23L13/50A01K67/02A23K10/30A23K50/75A23L5/11A23L13/428A23L13/70A23L33/10A23V2002/00A23V2200/30A23V2200/32A23V2200/326
Inventor 陈昕懿
Owner 陈昕懿
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