Manufacturing method of spicy Ningqiang chicken

Abstract

The invention discloses a manufacturing method of spicy Ningqiang chicken. The manufacturing method comprises the following steps: picking a pure Ningqiang cock, which is raised in a mountain forest, killing the Ningqiang cock to obtain chicken; soaking the chicken in a pickling material for 2 to 3 hours, wherein the pickling material is prepared by mixing mixed powder, which is composed of eight components such as Chinese prickly ash, fennel, anise, licorice root, and the like, white sugar, salt, marinade, and liquor; washing the pickled chicken, blanching the pickled chicken, marinating the chicken in a boiler with a marinating liquid, which is prepared by decocting 15 condiments in water such as dahurian angelica root, amomum kravanh, licorice root, galangal, fennel, anise, cassia bark, xiangsha (plant fruit), and the like, soaking the chicken for another 20 minutes, taking out the chicken, hanging up the chicken to cool the chicken; cutting the chicken into blocks and slices, filling 500 grams of chicken into one boiling bag, adding refined spicy red oil, vacuumizing the boiling bag, carrying out high temperature sterilization for 30 minutes in a sterilization tank, taking out the boiling bag, and cooling the boiling bag. The standard industrial production is realized, the quality and taste can be unified, moreover, the shelf life is prolonged greatly, spicy red oil and chicken are mixed and packaged, thus the chicken is better flavored, the color is red, the fragrance is rich, and the taste is better.

Description

Technical field [0001] The invention belongs to the field of food processing, and relates to a method for processing chicken, especially a method for processing flavored food such as "Ningqiang spicy chicken". Background technique [0002] "Ningqiang Spicy Chicken" is a traditional famous dish in Shaanxi Province, a unique flavored cold plate and tourist food, well-known in Northwest China. The main material of "Ningqiang Spicy Chicken" is Ningqiang Tu Rooster. The characteristics of Ningqiang Tu Rooster are yellow-red or black-red feathers, rosy combs, slender legs, small body, and a maximum weight of no more than 3 kg. Strong activity ability. [0003] However, up to now, "Ningqiang Spicy Chicken" is all produced and supplied in a family workshop. The production environment is poor and the processing conditions are not stable. It is easy to cause food pollution and has a short shelf life. There is no uniform standard for main ingredients and ingredients. , The addition ratio is...

AI Technical Summary

Problems solved by technology

[0003] However, so far, "Ningqiang Spicy Chicken" is all produced and supplied by family workshops. The front store and the backyard have poor production environment, unstable processing conditions, easy to cause food contamination, and short shelf life; there is no unified standard for main materials and ingredients. , the addition ratio is determined by the processor's feeling, and the randomness is relatively large, resulting in uneven product quality

Since there is no "Ningqiang Spicy Chicken" production process that can be industrialized at present, it is necessary to systematically study and improve its processing technology to facilitate industrial production, so that "Ningqiang Spicy Chicken" can maintain the original characteristic flavor. On the basis of unified quality, unified taste, and extended shelf life, "Ningqiang Spicy Chicken" will go to the whole country and even the world