Processing technology of small fried chicken

A processing technology and technology for frying chicken, which is applied to the processing technology field of small fried chicken, can solve the problems such as the limitation of scale and economic benefit of small fried chicken, and achieve the effects of low fat content, good taste and numb taste.

Inactive Publication Date: 2018-03-13
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problem that the scale and economic benefits of the existing small fried chicken are limited, the present invention provides a brand new small fried chicken processing technology. The invention changes the traditional cooking method and consumption mode of small fried chicken, increases the variety of products and broadens the Chicken processing methods

Method used

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  • Processing technology of small fried chicken

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Effect test

Embodiment 1

[0029] The specific process of the processing technology of the small fried chicken of the present embodiment is as follows:

[0030] 1. Cleaning and slaughtering: after slaughtering broiler chickens, remove internal organs, head and feet, wash the chicken (100 parts), remove blood film corners, slaughter with bones and cut into cubes, the size is 1.5-2.5cm;

[0031] 2. Liaozhu: Boil 2000ml of water, add 9 parts of ginger slices, 3 parts of cooking wine, pour the diced chicken and cook for 2 minutes, remove blood and fishy smell, remove and drain;

[0032] 3. Preparation of perilla extract: cut the dried perilla stems into 1.5-2cm pieces, weigh 200 parts of the dried perilla pieces, add 5000 parts of water, soak in cold water for 30 minutes, and cook for 30 minutes in an induction cooker at 800°C on low heat , when the water volume is 2000 parts, filter out the liquid with 2 layers of clean gauze and set aside;

[0033] 4. Soak in perilla water: put the boiled chicken into th...

Embodiment 2

[0048] The specific process of the processing technology of the small fried chicken of the present embodiment is as follows:

[0049] 1. Cleaning and slaughtering: after slaughtering broiler chickens, remove internal organs, head and feet, wash the chicken (100 parts), remove blood film corners, slaughter with bones and cut into cubes, the size is 1.5-2.5cm;

[0050] 2. Liaozhu: Boil 1500ml of water, add 8 parts of ginger slices, 4 parts of cooking wine, pour the diced chicken into the boil for 3 minutes, remove the blood and fishy smell, remove and drain;

[0051] 3. Preparation of perilla extract: cut the dried perilla stems into 1.5-2cm pieces, weigh 200 parts of dried perilla pieces, add 5000 parts of water, soak in cold water for 35 minutes, cook in an induction cooker at 700°C for 30 minutes on low heat , when the water volume is 2500 parts, filter out the liquid with 2 layers of clean gauze and set aside;

[0052] 4. Soak in perilla water: soak the boiled chicken in th...

Embodiment 3

[0057] The specific process of the processing technology of the small fried chicken of the present embodiment is as follows:

[0058] 1. Cleaning and slaughtering: After slaughtering broiler chickens, remove the viscera, head and feet, wash the chicken (100 parts), remove the blood film corners, and cut the bones into cubes, with a size of 1.5-25cm;

[0059] 2. Liaozhu: Boil 2000ml of water, add 9 parts of ginger slices, 3 parts of cooking wine, pour the diced chicken into it and cook for 3 minutes, remove blood and fishy smell, remove and drain;

[0060] 3. Preparation of perilla extract: cut the dried perilla stems into 1.5-2cm pieces, weigh 200 parts of the dried perilla pieces, add 5000 parts of water, soak in cold water for 30 minutes, and cook for 30 minutes in an induction cooker at 800°C on low heat , when the water volume is 2200 parts, filter out the liquid with 2 layers of clean gauze and set aside;

[0061] 4. Soak in perilla water: soak the boiled chicken in the ...

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Abstract

The invention provides a processing technology of a small fried chicken and belongs to the technical field of chicken processing. The processing technology comprises steps of cleaning and slaughtering, burning, perilla water soaking, pickling, frying, packaging and sterilization. In the cleaning and slaughtering step, chicken is cleaned up and slaughtered into pieces; in the burning step, the chicken is poured in a boiled water to be boiled; in the perilla water soaking step, the burnt chicken is soaked in a perilla extract solution; in the pickling step, spicy auxiliaries are added to the chicken soaked in the perilla water, and ultrasonic pickling is conducted; in the frying step, oil is poured in a hot pan, the pickled chicken is added and stir-fried to be bright yellow, water is addedfor braising, juice is collected over medium fire, green fresh pepper tubes and tender shredded ginger are finally added, the mixture is stir-fried and taken out of the pan; and in the packaging and sterilization step, the finished product is cooled, vacuum bagging is performed, and high-temperature sterilization is performed. The small fried chicken fried with the processing technology has high protein content and low fat content, has green and red alternating appearance, has bright red chicken, tastes spicy, hot, fresh, fragrant, has medium softness and is a dish going with rice and breads and leisure food which contains rich nutrients, has color, fragrance and flavor and is safe and healthy.

Description

technical field [0001] The invention belongs to the technical field of chicken processing, and in particular relates to a processing technology of small fried chicken. Background technique [0002] The reputation of "eat in Sichuan, taste in Zigong" comes from the characteristics of Zigong cuisine's "thick, heavy, rich, rich, and endless aftertaste". Under the influence of Zigong's rich local culture, guided by the Yanbang culture, we have created a special food that represents the taste of the Yanbang - small fried chicken. [0003] For a long time, "Little Fried Chicken" has become a popular Sichuan dish, with many diners, large consumption, and a large value-added range. It has a wide consumer market. Although "Little Fried Chicken" has good development prospects and a large market capacity, it is limited by its traditional cooking methods and quality characteristics, which makes it lack of uniform production standards, and there are great differences in taste and textur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/10A23L13/40A23L13/70A23L33/00A23L5/30A23L3/015
CPCA23L3/0155A23L5/32A23L13/10A23L13/428A23L13/50A23L13/72A23L33/00A23V2002/00A23V2200/30
Inventor 方春玉寇治刚黄丹赵兴秀高芦于徐小梅
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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