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Manufacturing technology for burned chicken and preparation method thereof

A production process and chicken technology, applied in food science and other directions, can solve the problems of inconvenient sales, affect taste, and inconvenient temperature control, and achieve the effect of reducing difficulty, increasing variety, and increasing taste

Inactive Publication Date: 2017-09-19
何英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Roasted chicken is one of the snacks that people like. The current roasted chicken has a single taste due to the ingredients, and most of the current roasted chickens are baked in the traditional way during the production process. It is inconvenient to control the baking temperature, which affects the overall taste, and most of the current roasted chicken is packaged in a non-sealed packaging method, which makes the storage time of the roasted chicken shorter, which is not easy to sell, thus affecting the quality of the roasted chicken. Promotion of Roasted Chicken

Method used

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  • Manufacturing technology for burned chicken and preparation method thereof

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Comparison scheme
Effect test

Embodiment 1

[0023] A production process of roasted chicken, the raw materials of which are chicken, edible salt, sucrose, cooking wine, cumin powder, shallot powder, edible oil, medlar and ginger, wherein the parts by weight of each raw material are: 150.0 parts of chicken , 15.0 parts of edible salt, 7.5 parts of sucrose, 7.5 parts of cooking wine, 1.5 parts of cumin powder, 1.5 parts of chive powder, 15.0 parts of edible oil, 1.5 parts of medlar, and 3.0 parts of ginger.

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

[0025] S1) Materials: Take 150.0 parts of chicken, 15.0 parts of edible salt, 7.5 parts of sucrose, 7.5 parts of cooking wine, 1.5 parts of cumin powder, 1.5 parts of shallot powder, 15.0 parts of edible oil, 1.5 parts of medlar and 3.0 parts of ginger.

[0026] S2) Treatment: wash 150.0 parts of chicken with clean water, and grind 1.5 parts of medlar and 3.0 parts of ginger.

[0027] S3) Mixing: Stir and mix 15.0 parts of edible salt, ...

Embodiment 2

[0035] Embodiment 2: a kind of manufacturing process of steamed bun chicken, its raw material adopts chicken, edible salt, sucrose, cooking wine, cumin powder, shallot powder, edible oil, medlar, ginger, aniseed, cinnamon, three Nye, white pepper, Amomum seed and licorice are raw materials, wherein the parts by weight of each raw material are: 200.0 parts of chicken, 20.0 parts of edible salt, 10.0 parts of sucrose, 10.0 parts of cooking wine, 2.0 parts of cumin powder, 2.0 parts of shallot powder, 20.0 parts of edible oil, wolfberry 2.0 parts of ginger, 4.0 parts of ginger, 20.0 parts of aniseed, 4.0 parts of cinnamon, 8.0 parts of three Nye, 4.0 parts of white pepper, 4.0 parts of amomum, and 8.0 parts of licorice.

[0036] A preparation method of roasted chicken, comprising the following steps:

[0037] S1) Materials: Take 200.0 parts of chicken, 20.0 parts of edible salt, 10.0 parts of sucrose, 10.0 parts of cooking wine, 2.0 parts of cumin powder, 2.0 parts of shallot pow...

Embodiment 3

[0047] Embodiment 3: A kind of manufacturing process of steamed bun chicken, its raw material adopts chicken, edible salt, sucrose, cooking wine, cumin powder, shallot powder, edible oil, medlar, ginger, Chinese prickly ash, aniseed, cinnamon, three Nye, tangerine peel , ginger, angelica, Zikou, clove, fennel, woody, amomum and nutmeg, as raw materials, wherein the parts by weight of each raw material are: 250.0 parts of chicken, 25.0 parts of edible salt, 17.5 parts of sucrose, 17.5 parts of cooking wine , 2.5 parts of cumin powder, 2.5 parts of shallot powder, 25.0 parts of edible oil, 2.5 parts of medlar, 5.0 parts of ginger, 25.0 parts of Chinese prickly ash, 25.0 parts of aniseed, 25.0 parts of cinnamon, 10.0 parts of three nai, 10.0 parts of tangerine peel, and ginger 10.0 parts of Angelica dahurica, 10.0 parts of Angelica dahurica, 5.0 parts of Zikou, 5.0 parts of cloves, 10.0 parts of cumin, 5.0 parts of woody incense, 5.0 parts of amomum and 5.0 parts of nutmeg.

[00...

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Abstract

The invention provides a manufacturing technology for burned chicken. The raw materials include chicken, edible salt, cane sugar, wine, cumin powder, chive powder, edible oil, wolfberry and ginger; the raw materials specifically include the following materials in parts by weight: 50.0-400.0 parts of chicken, 5.0-40.0 parts of edible salt, 2.5-20.0 parts of cane sugar, 2.5-20.0 parts of wine, 0.5-4.0 parts of cumin powder, 0.5-4.0 parts of chive powder, 5.0-40.0 parts of edible oil, 0.5-4.0 parts of wolfberry and 1.0-8.0 parts of ginger; the raw materials further include aniseed, cinnamon, rhizoma kaempferiae, white pepper, fructus amomi and liquorice; and the raw materials specifically further include the following components in parts by weight: 5.0-40.0 parts of aniseed, 1.0-8.0 parts of cinnamon, 2.0-16.0 parts of rhizoma kaempferiae, 1.0-8.0 parts of white pepper, 1.0-8.0 parts of fructus amomi and 2.0-16.0 parts of liquorice. The manufacturing technology has the beneficial effects that the variety of the ingredients is increased, so that the flavor of the burned chicken is added, and the burned chicken can satisfy more users; an oven is adopted for toasting, so that the processing difficulty is reduced; meanwhile, the constant temperature toasting is performed, so that the overall taste is guaranteed; and the sealing package is adopted, so that the marketing becomes convenient.

Description

technical field [0001] The invention relates to the technical field of processed food, in particular to a manufacturing process of roasted chicken and a preparation method thereof. Background technique [0002] Roasted chicken is one of the snacks that people like. The current roasted chicken has a single taste due to the ingredients, and most of the current roasted chickens are baked in the traditional way during the production process. It is inconvenient to control the baking temperature, which affects the overall taste, and most of the current roasted chicken is packaged in a non-sealed packaging method, which makes the storage time of the roasted chicken shorter, which is not easy to sell, thus affecting the quality of the roasted chicken. Promotion of Siu Bao Chicken. Contents of the invention [0003] The technical problem to be solved by the present invention is to overcome the existing defects, provide a production process and preparation method of the roasted chi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L13/70A23L5/10
CPCA23L5/15A23L13/428A23L13/50A23L13/70
Inventor 黄立均
Owner 何英
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