Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Braised chicken and manufacturing method thereof

A production method and technology of stewed chicken, which is applied in the field of food processing, can solve the problems of uneven quality of stewed chicken products and restrict the development of stewed chicken, and achieve the effects of broadening the consumer market, uniform color and simple production process

Inactive Publication Date: 2017-11-07
CHINA AGRI UNIV
View PDF2 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, braised chicken is still presented in the form of catering and takeaway in small restaurants. On the one hand, the quality of stewed chicken products is uneven, and on the other hand, the consumption of braised chicken is largely limited by time and place, which seriously restricts the The development of braised chicken

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Braised chicken and manufacturing method thereof
  • Braised chicken and manufacturing method thereof
  • Braised chicken and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The making of embodiment 1 yellow stewed chicken of the present invention

[0037] Craftsmanship:

[0038] (1) Marinating of bone-in chicken legs: thaw frozen chicken legs at 4°C, cut into pieces, add marinade per kilogram of chicken legs: 0.8g turmeric, 20g salt, 15g white wine, 1g pepper, marinate at 4°C for 3 hours.

[0039] (2) Frying and coloring: oil-to-plant ratio 2:1, soybean oil 160°C, fry for 3 minutes, remove and drain the oil, and store in refrigerator.

[0040] (3) Preparation of stewing soup: Calculated per kilogram of bone-in chicken thigh meat, 35g of soybean oil, keep at 120°C for 1min, add 2g of rock sugar, 3g of ginger slices, 1g of star anise, keep for 20s, continue to add 500g of water, dried chili 3g, shiitake mushrooms 8g, soybean paste 25g, dark soy sauce 30g, pepper oil 5g, fresh chicken juice 15g, cooking wine 10g, sesame oil 5g, after boiling, keep on low heat for 20min.

[0041] (4) Preparation of braised chicken nuggets and soup packets: C...

Embodiment 2

[0045] The making of embodiment 2 yellow stewed chicken of the present invention

[0046] Craftsmanship:

[0047](1) Marinate chicken legs with bone: thaw frozen chicken legs at 4°C, cut into pieces, add marinade per kilogram of chicken legs: 1.8g turmeric, 35g salt, 25g white wine, 2g peppercorns, marinate at 4°C for 5 hours.

[0048] (2) Frying and coloring: oil-to-plant ratio 2:1, corn oil at 180°C, fry for 2 minutes, remove and drain the oil and store in refrigerator.

[0049] (3) Preparation of stewing soup: Calculated per kilogram of bone-in chicken thigh meat, corn oil 50g, keep at 120°C for 1min, add rock sugar 5g, ginger slices 6g, star anise 3g, keep for 40s, continue to add 800g of water, dried chili 6g, 15g shiitake mushrooms, 40g soybean paste, 50g dark soy sauce, 10g prickly ash oil, 30g fresh chicken juice, 20g cooking wine, 12g sesame oil, after boiling, keep it on low heat for 40min.

[0050] (4) Preparation of braised chicken nuggets and soup packets: Calcu...

Embodiment 3

[0065] Embodiment 3 product volatile flavor analysis

[0066] The flavor components were extracted by static headspace solid-phase microextraction (SPME).

[0067] Extraction method: (1) Weigh 6.0 g of the braised chicken nuggets prepared in Example 1 of the present invention and put it into a 15 mL headspace bottle, and seal the cap immediately. Insert the CAR / PDMS extraction head aged at 270°C for 1 hour into the headspace of the sample bottle, and absorb at 50°C for 30 minutes. The extracted extraction head after adsorption was taken out and inserted into the gas chromatography inlet, desorbed at 250°C for 3 minutes, and started the instrument to collect data at the same time.

[0068] (2) DB-wax quartz capillary column (column length 30m, inner diameter 0.25mm, film thickness 0.25μm), carrier gas is helium, injection port temperature is 250°C, column flow rate is 0.8mL·min -1 , a three-stage temperature program was adopted, the initial temperature was 40°C and kept for 4...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides braised chicken and a manufacturing method thereof. A stewing soup base with a specific formula is adopted, in combination with a specific manufacturing technology, the manufactured braised chicken is golden in meat loaf, bright yellow in soup and delicious in meat soup, has pure and strong braised chicken characteristic aroma, and is uniform in taste, flavor and color and luster; moreover, the manufacturing technology is simple, offline and online sale can be realized at the same time, the purchasing of consumers for braised chicken product is not restricted by time and space, and standardization and industrial production of traditional famous dish braised chicken are truly realized.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a stewed chicken and a preparation method thereof. Background technique [0002] In the past two years, braised chicken and rice has become popular all over China, and thousands of chain stores have sprung up in various streets of various cities in China. Braised yellow chicken is tender in quality, thick in soup and delicious in color, fragrance and taste. It is deeply loved and favored by consumers and has a huge consumer market. [0003] At present, braised chicken is still presented in the form of catering and takeaway in small restaurants. On the one hand, the quality of stewed chicken products is uneven, and on the other hand, the consumption of braised chicken is largely limited by time and place, which seriously restricts the The development of braised chicken. Therefore, carrying out industrial research on braised chicken products to produce braised chicken products with...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L13/60
CPCA23L13/55A23L13/428A23L13/60
Inventor 戴瑞彤惠腾刘毅常思盎
Owner CHINA AGRI UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com