Production technology of preserved chicken

A production process, technology of cured chicken, applied in the direction of food science, etc., can solve the problems of cured chicken lacking the flavor of cured meat, shorten the processing time, etc., achieve the effects of improving quality, delaying the oxidation process, and prolonging the storage time

Inactive Publication Date: 2017-11-07
广西柏力食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Simply using roasting and other methods to speed up the drying of cured chicken and shorten the processing time will cause the cured chicken to lack the proper flavor of wax

Method used

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  • Production technology of preserved chicken
  • Production technology of preserved chicken

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1. Preliminary preparation:

[0029] Preparation of permeation enhancer: in parts by weight, soak 20 parts of peony in 100 parts of acidic solvent, soak for 12 hours at 45°C, take out the soaked peony, clean it, put it into the reactor, add 120 Parts of acetone solution or aqueous solution, pass carbon dioxide gas, extract for 24 hours under the conditions of temperature 31 ℃ and pressure 70 atm, after the extracted liquid is distilled under reduced pressure, the yellow solid obtained is the permeation enhancer.

[0030] The substances prepared above are used in the production process of the following cured chicken.

[0031] 2. a kind of manufacture craft of cured chicken, is characterized in that: comprise the following steps:

[0032] (1) Preparation of the sauce: in parts by weight, 20 parts of Chinese prickly ash, 15 parts of sweet sauce, 8 parts of five-spice powder, 5 parts of distiller's grains, 20 parts of soybean powder, 120 parts of coarse salt, 6 parts of pe...

Embodiment 2

[0036]1. Preliminary preparation:

[0037] Preparation of permeation enhancer: in parts by weight, soak 23 parts of peony in 100 parts of acidic solvent, soak for 15 hours at 47°C, take out the soaked peony, clean it, put it into the reactor, add 125 Parts of acetone solution or aqueous solution, pass carbon dioxide gas, extract under the conditions of temperature 32 ℃ and pressure 71atm for 28 hours, after the extracted liquid is distilled under reduced pressure, the yellow solid obtained is the penetration enhancer.

[0038] The substances prepared above are used in the production process of the following cured chicken.

[0039] 2. a kind of manufacture craft of cured chicken, is characterized in that: comprise the following steps:

[0040] (1) Preparation of the sauce: in parts by weight, 23 parts of Chinese prickly ash, 18 parts of sweet sauce, 10 parts of five-spice powder, 7 parts of distiller's grains, 23 parts of soybean powder, 130 parts of coarse salt, 7 parts of pe...

Embodiment 3

[0044] 1. Preliminary preparation:

[0045] Preparation of permeation enhancer: in parts by weight, soak 28 parts of peony in 100 parts of acidic solvent, soak for 20 hours at 52°C, take out the soaked peony, clean it, put it into the reactor, add 140 Parts of acetone solution or aqueous solution, pass carbon dioxide gas, extract for 30h under the conditions of temperature 32°C and pressure 73atm, after the extracted liquid is distilled under reduced pressure, the yellow solid obtained is the penetration enhancer.

[0046] The substances prepared above are used in the production process of the following cured chicken.

[0047] 2. a kind of manufacture craft of cured chicken, is characterized in that: comprise the following steps:

[0048] (1) Preparation of the sauce: in parts by weight, 23 parts of Chinese prickly ash, 27 parts of sweet sauce, 12 parts of five-spice powder, 7 parts of distiller's grains, 30 parts of soybean powder, 170 parts of coarse salt, 7 parts of peanut...

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PUM

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Abstract

The invention discloses a production technology of a preserved chicken. The production technology comprises the following steps: (1) preparing sauce; (2) pickling: coating a whole body of a Sanhuang chicken subjected to shaping treatment with coarse salt; then putting the Sanhuang chicken into an environment with the temperature of 3 DEG C to 7 DEG and refrigerating for 30min; then putting the back of the refrigerated chicken upwards and putting the chicken into a container filled with the sauce; adding a permeation enhancer and then carrying out auxiliary treatment by adopting ultrasonic waves; (3) baking: putting the pickled chicken body into a baking oven and raising the temperature to be 40 DEG C to 45 DEG C at a temperature rising speed of 5 DEG C/min; baking for 4h to 6h, and then raising the temperature to be 55 DEG C to 65 DEG C at a temperature rising speed of 4 DEG C/min; baking for 4h to 7h; finally, after cooling the temperature to be 50 DEG C at a cooling speed of 3 DEG C/min; baking at constant temperature for 10h; airing and packaging in vacuum to obtain a preserved chicken finished product. According to the preserved chicken prepared by the production technology, the quality guarantee period of the preserved chicken is prolonged and the preserved chicken also has a unique flavor; the preserved chicken is suitable for a large number of consumers to eat, and has great market popularization value.

Description

【Technical field】 [0001] The invention relates to the field of food, in particular to a process for making cured chicken. 【Background technique】 [0002] It is well known that chicken has high nutritional value. It contains vitamins C, E, etc. It has a high proportion of protein content, many types, and high digestibility. It is easy to be absorbed and utilized by the human body. It has the effect of enhancing physical strength and strengthening the body. Phospholipids, which play an important role in growth and development, are one of the important sources of fat and phospholipids in Chinese dietary structure. [0003] Cured meat products have a long history in our country, such as cured pork, cured chicken, cured rabbit, cured chicken, dried cured gizzard and other cured meat, clear soy sauce hair, sauce meat and other sauce meat and air-dried beef, wind chicken, wind sheep Dried meat such as legs. The cured chicken is well-known both at home and abroad for its rich arom...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/50A23L13/70A23L27/24
CPCA23L13/428A23L13/50A23L13/72A23L27/24
Inventor 黄泽宋
Owner 广西柏力食品有限公司
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