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Making method of beggar's chicken

A production method, the technology of Beggar Chicken, is applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, food ingredients containing natural extracts, etc., which can solve the problem of affecting chicken appearance and yield, short cooking time, chicken To achieve the effect of complete appearance, good taste and uniform taste

Inactive Publication Date: 2018-04-17
马燕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the short cooking time, the taste is difficult to penetrate into the chicken body, making the chicken breast and thighs tasteless; if the cooking time is long, the chicken will be too rotten and broken, which will affect the shape and yield of the chicken

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1. Select the off-shelf chickens of the year, slaughter, drain, eviscerate, wash, soak in water for 3 hours, and send them to the curing room.

[0017] 2. Use 15g pepper, 15g aniseed, 15g tangerine peel, 15g cardamom, 10g grass fruit, 5g clove, 20g cinnamon, 10g red cardamom, 15g bay leaf, 20g ginger, 10g amomum, 5g white cardamom, 20g angelica, kaempferen 10g, licorice 15g, white sugar 200g, edible salt 750g, monosodium glutamate 150g, 50kg boiled spice water; weigh the chicken weight, use the injection machine to add the spice water according to 13% of the chicken weight under the working environment of 0℃~8℃ Inject a small amount into the chicken, and roll the chicken body for 3-5 hours; after rolling, put it in a container and marinate it with spice water for 12 hours.

[0018] 3. Cooking

[0019] First remove the impurities in the spice water, mix the ingredients according to 4kg of spice water, 400g of salt, 100g of chicken powder, 1g of color protectant, 100g of...

Embodiment 2

[0023] 1. Select the off-shelf chickens of the year, slaughter, drain, eviscerate, wash, soak in clean water for 5 hours, and send them to the marinating room.

[0024] 2. Use 20g pepper, 25g aniseed, 25g tangerine peel, 25g cardamom, 20g grass fruit, 10g clove, 30g cinnamon, 15g red cardamom, 20g bay leaf, 30g ginger, 20g amomum, 10g white cardamom, 30g angelica, kaempferia 20g, 25g of licorice, 300g of white sugar, 1000g of edible salt, 200g of monosodium glutamate, 50kg of boiled spice water; weigh the chicken, and add the spice water according to 10% of the chicken weight with an injection machine under the working environment of 0℃~8℃ Inject a small amount into the chicken, and rub the chicken body for 5 hours; after tumbling, put it in a container and marinate it with spice water for 24 hours.

[0025] 3. Cooking

[0026] First remove the impurities in the spice water, mix and boil the ingredients according to 6kg of spice water, 600g of edible salt, 200g of chicken pow...

Embodiment 3

[0030] 1. Select the off-shelf chickens of the year, slaughter, drain, eviscerate, wash, soak in water for 4 hours, and send them to the marinating room.

[0031] 2. Use 18g pepper, 20g aniseed, 20g tangerine peel, 20g cardamom, 18g grass fruit, 8g clove, 25g cinnamon, 12g red cardamom, 18g bay leaf, 25g ginger, 15g amomum, 8g white cardamom, 25g angelica, kaempferen 18g, 20g licorice, 250g sugar, 850g edible salt, 180g monosodium glutamate, 50kg boiled spice water; weigh the chicken weight, and use an injection machine to add the spice water according to 12% of the chicken weight under the working environment of 0℃~8℃ Inject it into the chicken body and rub the chicken body for 4 hours; after the tumbling and kneading, put it in a container and marinate it with spice water for 18 hours.

[0032] 3. Cooking

[0033] First remove the impurities in the spice water, mix the ingredients according to 5kg of spice water, 500g of edible salt, 150g of chicken powder, 1.5g of color pr...

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PUM

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Abstract

A method for making beggar chicken, the steps are as follows: select the off-shelf chickens of the year, slaughter, drain the blood, eviscerate, wash, soak in water for 3 to 5 hours, and then send them to the pickling room; In the working environment, use the injection machine to inject the spice water into the chicken according to the amount of 10% to 13% of the weight of the chicken, and roll and knead for 3 to 5 hours; hours; put the marinated chicken in the old soup pot and cook for 140‑180 minutes with the old soup; heat the smoker, put the chicken yards out of the old soup in the smoker, smoke with sugar for 5 to 10 minutes, Cook until the surface of the chicken is golden brown. The method has thorough taste, good taste, uniform taste, smooth and tender meat, delicious fragrance, uniform taste, and is easier to be accepted by eaters. The shape of the whole chicken is complete, and the appearance and color of traditional smoked chicken can be maintained.

Description

technical field [0001] The invention relates to a method for making beggar chicken. Background technique [0002] The traditional method of smoked chicken is as follows: slaughtered, shaped, soaked in water, boiled in an old soup pot for 2 hours, then smoked in a smoker with sugar. Due to the short cooking time, the taste is difficult to penetrate into the chicken body, making the chicken breast and thigh tasteless; if the cooking time is long, the chicken will be too rotten and broken, which will affect the shape and yield of the chicken. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a smoked chicken with a thorough taste, good taste, uniform taste, smooth and tender meat, delicious flavor, uniform taste, easy to be accepted by eaters, and a complete shape of the whole chicken, which can maintain the appearance and color of traditional smoked chicken. The production method of beggar's chicken. [0004] Techn...

Claims

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Application Information

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IPC IPC(8): A23L13/70A23L13/40A23L13/50
CPCA23L13/72A23L13/428A23L13/50A23L13/76A23V2002/00A23V2200/14A23V2200/16A23V2250/21
Inventor 马燕
Owner 马燕