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Production technology of smoked chickens

A technology of pot chicken and production method, which is applied to the functions of food ingredients, food science, application, etc. It can solve the problems of difficult to remove the fishy smell of chicken, unsatisfactory color enhancement effect, and single flavor of pot chicken, so as to shorten the time of smoking and coloring Time, pleasant aroma, good smoked color effect

Inactive Publication Date: 2018-05-25
王昭贵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its disadvantages are: the fishy smell of the chicken itself is difficult to remove, the flavor of the chicken in the pot is relatively single, and the effect of color enhancement is not ideal

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. After the quarantined healthy and harmless chickens are slaughtered, depilated, cleaned, and shaped, they are soaked in clean water for 4 hours to remove the remaining blood and fishy smell in the chickens;

[0026] 2. Preparation of seasonings: Angelica dahurica 75g, Chinese prickly ash 75g, Kaempferia 48g, Algal ginger 52g, Cardamom 38g, Aniseed 105g, White buckle 45g, Red cardamom 100g, Ziyan salt 140g, Dried ginger 100g, Woody fragrance 38g, Xiangguo 85g, 38g cloves, 9g amomum, 28g grass fruit, 2.2g white pepper powder, 14g red pepper;

[0027] 3. Add 1.3 catties of the seasoning prepared in step 2 into a soup pot with 300 catties of old soup (the first pot of old soup is made from old hens) and boil for 1 hour; Add water to keep the amount of soup in the soup pot at 290-310 catties. After boiling, put 200 catties of chicken soaked in step 1 into the soup pot. After boiling, add 0.38 catties of sodium glutamate and 6 catties of salt. Boil for 2 hours on warm fire,...

Embodiment 2

[0030] 1. After the quarantined healthy and harmless chickens are slaughtered, depilated, cleaned, and shaped, they are soaked in clean water for 5 hours to remove the remaining blood and fishy smell in the chickens;

[0031] 2. Preparation of seasonings: Angelica dahurica 85g, Zanthoxylum bungeanum 65g, Kaempferia 52g, Algal ginger 48g, Cardamom 42g, Aniseed 95g, White buckle 55g, Red cardamom 90g, Ziyan salt 150g, Dried ginger 90g, Woody fragrance 42g, Xiangguo 75g, 42g cloves, 8g amomum, 32g grass fruit, 1.8g white pepper powder, 16g red pepper;

[0032] 3. Add 1.3 catties of the seasoning prepared in step 2 into a soup pot with 300 catties of old soup (the first pot of old soup is made from old hens) and boil for 1.5 hours Add water to keep the amount of soup in the soup pot at 290-310 catties. After boiling, put 240 catties of chicken soaked in step 1 into the soup pot. After boiling, add 0.4 catties of sodium glutamate and 7 catties of salt. Boil for 2.5 hours over a warm...

Embodiment 3

[0035] 1. After the quarantined healthy and harmless chickens are slaughtered, depilated, cleaned, and shaped, they are soaked in clean water for 4.5 hours to remove the remaining blood and fishy smell in the chickens;

[0036] 2. Preparation of seasonings: Angelica dahurica 80g, Zanthoxylum bungeanum 70g, Kaempferum 50g, Galangal 50g, Cardamom 40g, Aniseed 100g, White buckle 50g, Red cardamom 95g, Ziyan salt 145g, Dried ginger 95g, Woody fragrance 40g, Xiangguo 80g, 40g of cloves, 8.5g of amomum, 30g of grass fruit, 2g of white pepper powder, 15g of red pepper;

[0037] 3. Add 1.3 catties of seasonings to a soup pot containing 300 jin of old soup (the first pot of old soup is made from old hens) and boil for 1.2 hours; add water to make The amount of soup in the soup pot is kept at 290-310 catties. After boiling, put 220 catties of chicken soaked in step 1 into the soup pot. After boiling, add 0.39 catties of sodium glutamate and 6.5 catties of salt, and cook over a warm fire ...

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Abstract

A production technology of smoked chickens comprises the steps as follows: chickens which are quarantined to be healthy and harmless are slaughtered, plucked, emptied and shaped, the obtained chickensare soaked in clear water, seasonings are boiled in a soup pot containing aged soup stock, the seasonings comprise angelica root, Chinese prickly ash, rhizoma kaempferiae, galangal, nutmegs, aniseeds, cardamom, fructus galangae, cumin, dried ginger, radix aucklandiae, passion fruits, clove bulbs, fructus amomi, fructus tsaoko, white pepper powder, red chili and stewed soup; the soup in the soup pot is supplemented with water, after boiling, the soaked chickens are placed in the soup pot, after boiling, sodium glutamate and salt are added, the chickens are boiled over soft fire and then fishedout, the soup is drained, the chickens are arranged all over a net curtain of a smoking pot, the smoking pot is heated to be slightly red, white granulated sugar is added and produce smoke after being heated, the smoking pot is closely covered with a pot lid, the chickens are smoked, the smoked chickens are taken out and cooled naturally, and finished smoked chicken products are prepared. The production technology has the advantages as follows: the smoked chickens have rich nutrients, bright color, no chemical additive, pure taste and palatable saltiness, and the fishy smell of chicken can beremoved.

Description

technical field [0001] The invention relates to a production process of chicken in a pot. Background technique [0002] The taste of chicken is delicious, the meat is tender, rich in vitamin B12, vitamin B6, vitamin A, vitamin D, vitamin K and other vitamins, and the protein content is high, which is easily absorbed and utilized by the human body. It is one of the common foods on people's tables one. There are many kinds of chicken processing techniques, such as stewed chicken, roasted chicken, fried chicken and chicken in the pot. [0003] Falling pot chicken has the advantages of attractive meat, crispy outside and tender inside, and is deeply loved by people. At present, the production of the chicken in the pot is generally completed by two steps of cooking and smoking and coloring. Add color. Its disadvantages are: the fishy smell of the chicken itself is difficult to remove, the flavor of the chicken in the pot is relatively single, and the effect of color enhanceme...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20A23L5/43A23L13/40A23L13/50A23L33/10
CPCA23L13/50A23L5/20A23L5/43A23L13/428A23L33/10A23V2002/00A23V2200/30A23V2200/044
Inventor 王昭贵
Owner 王昭贵
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