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Novel processing technology of Dezhou braised chicken

A new process, the technology of grilled chicken, applied in the field of meat processing, can solve the problems of low product yield, poor meat quality or taste, unstable product quality, etc., and achieve the effect of improving product yield and stabilizing product quality.

Inactive Publication Date: 2018-01-05
JIANGSU YUNRUN MEAT WARE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] The main purpose of the present invention is to provide a new process for processing Dezhou braised chicken, to solve the problems of low product yield, variable color, unstable flavor and poor meat quality or taste in the prior art, and to improve the traditional production process , and optimize the formula of spice brine to minimize the problem of unstable product quality due to differences in the level of operators and other reasons

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  • Novel processing technology of Dezhou braised chicken
  • Novel processing technology of Dezhou braised chicken
  • Novel processing technology of Dezhou braised chicken

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Embodiment Construction

[0030] In order to make the technical solutions of the present invention clearer and clearer to those skilled in the art, the present invention will be further described in detail below in conjunction with the examples and accompanying drawings, but the embodiments of the present invention are not limited thereto.

[0031] Such as figure 1 As shown, a new processing technology of Dezhou braised chicken provided in this embodiment comprises the following steps:

[0032] Step 1: Raw Material Handling

[0033] Thaw the three-yellow chicken, and thaw it naturally or with running water;

[0034] Step 2: Tumble

[0035] Add 4-5kg spice brine for every 100 servings of Sanhuang chickens for tumbling, tumbling for 4-6 minutes each time, with an interval of 30-40 minutes, for a total of 230-250 minutes of tumbling, the tumbling speed is 7-9 rpm, the temperature during the tumbling process Must not exceed 12°C;

[0036] Step 3: Marinate

[0037] After the tumbling and kneading, put ...

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Abstract

The invention discloses a novel processing technology of Dezhou braised chicken, and belongs to the technical field of meat processing. The processing technology comprises the following steps: raw material treatment, rolling, pickling, shaping, honey sprinkling, frying, packaging and sterilization. In the step of rolling, spice bittern comprises the following components: star anise, cassia bark, galanga resurrectionlily rhizomes, dahurian angelica roots, common fennel fruits, myrcia, clove, dried orange peel, round cardamom seeds and Chinese prickly ash. According to the invention, a rolling process is combined with the spice brine to replace traditional marinating processes. Meanwhile, a traditional processing method that curing is conducted before sterilization is changed into a processthat packaging is conducted before high-temperature sterilization and curing. The application of the method can utilize the spice bittern to the maximum extent, and raise a product yield and raise andstabilize product quality.

Description

technical field [0001] The invention relates to a chicken processing method, in particular to a new process for processing Dezhou braised chicken, which belongs to the technical field of meat processing. Background technique [0002] The traditional processing process of Dezhou Braised Chicken includes several steps of thawing, shaping, frying, marinating and packaging and sterilizing the chicken. Each processing step will have an impact on the final flavor of Dezhou Braised Chicken. Among them, the marinating process and spice brine have the greatest influence on the flavor of Dezhou Braised Chicken. The traditional marinating process of Dezhou Braised Chicken is also the cooking process of Dezhou Braised Chicken, which is a key link in the processing process and one of the most critical processing steps to form the unique flavor of Dezhou Braised Chicken. This process can improve the sensory properties of grilled chicken, form its unique color and shape, and make Dezhou g...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/50A23L13/70
CPCY02A40/90
Inventor 徐宝才李聪王学敬俞章礼
Owner JIANGSU YUNRUN MEAT WARE CO LTD
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