Manufacturing process of braised chicken

A production process and grilled chicken technology, which is applied in food coating, the function of food ingredients, food ingredients as taste improvers, etc. It can solve the problems of taste reduction, reduced sales of grilled chicken, and destruction of original flavor, etc., to achieve a fresh taste , strong flavor effect

Inactive Publication Date: 2018-07-10

涡阳县益群牧业有限公司

6 Cites 0 Cited by

AI-Extracted Technical Summary

Problems solved by technology

Problems and shortcomings of the technology: This process is a traditional factory grilled chicken manufacturing process, which cannot adapt to the current rapid and batch industrial assembly line production and processing, and the finished product can only be adapted to high-temperature sterilization vacuum packaging and on-site production

After the product is sterilized by high temperature, it cannot maintain the taste and tast...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine

Abstract

The present invention discloses a manufacturing process of braised chicken. The manufacturing process comprises the following steps: step 1: selecting a main material: selecting a farmyard native chicken, sending the chickens to a factory, carrying out inspection, then conducting slaughtering, feather removal, carcass opening and evisceration, and finally pricking the whole body of the native chicken for later use. In the whole manufacturing process of the present invention, petals and other auxiliary materials are steamed and put into the chicken chest, then the whole body of the braised chicken is wrapped with a stewed soup material, and then refrigeration is carried out to form chicken jelly. When in use, the chicken jelly can be directly steamed, and the chicken jelly melts and permeates into the inside of the braised chicken through holes on the chicken body, and auxiliary materials such as the petals infiltrate aroma into the braised chicken through the holes, so that the whole braised chicken has a faint delicious taste when steamed and has the efficacy of beautifying skins. Grosvenor momordica fruits, ginger, reed rhizomes, honeysuckles and longstamen onion bulbs have the efficacy of clearing heat and discharging fire. With the manufacturing process, the braised chicken can be sold in large quantities, can be steamed, and can be eaten when cold. Besides, leftover braised chicken can be cooked again by heating in a pot when the leftover braised chicken needs to be eaten again, and the leftover braised chicken is richer in taste after heating.

Application Domain

Food freezingFood thermal treatment +4

Technology Topic

BiologyHoneysuckle +6

Image

Examples

Experimental program(3)

Example Embodiment

[0021] Example 1:

[0022] The present invention provides figure 1 The manufacturing process of a grilled chicken shown is as follows:

[0023] Step 1: Select the main ingredients: select farm chickens, enter the factory for inspection, then go through slaughter, dehairing, opening and evisceration, and finally pierce the whole body of the chicken for use;

[0024] Step 2: Select the auxiliary materials: According to the quality components, choose 2 parts of Amomum villosum, 3 parts of cloves, 1 part of Yuguo, 2.5 parts of Gui Tiao, 3 parts of Angelica dahurica, 2 parts of Cinnamon, 1.5 parts of Luo Han Guo, 6 parts of Ginger, and Reed Root 2 parts, honeysuckle 2.3 parts, scallion white 1.5 parts, honey 30 parts and petals 600 parts. The petals include lily, osmanthus locust, rose, hibiscus, jasmine and daylily, and the petals can be fresh or dried ;

[0025] Step 3: Making soup: According to the mass components, choose 3 parts of Chinese pepper, 3 parts of aniseed, 2.5 parts of cinnamon, 3 parts of cloves, 2.5 parts of Angelica dahurica, 3 parts of grass fruit, 3 parts of tangerine peel, 2.5 parts of trinaphthalene, sand 2.3 parts of kernels, 3 parts of ginger, 2.3 parts of cumin, 2.3 parts of soy sauce, 3 parts of salt, 3 parts of polysaccharides, 2.5 parts of reed root, 3 parts of honeysuckle, 2 parts of scallion white and 2.3 parts of kudzu root, then add these soups to boil the soup , First use high fire to boil until the water boils, then use low fire to simmer slowly, add coarse grain wine when low fire simmers, slow simmer time is 4 hours;

[0026] Step 4: Marinating: First press and rub the grilled chicken to squeeze out the moisture on the grilled chicken, and then prepare cooking wine, allspice powder, star anise powder, fennel powder, pepper powder, chopped green onion, minced ginger, minced garlic, light soy sauce, and old The grilled chicken is marinated with the mixed condiment made by mixing with salt. When marinating, massage the grilled chicken with your hands for 10 minutes to make the grilled chicken firm and tender, and it is convenient for the mixed condiment to enter the holes punched on the grilled chicken. , And finally refrigerate the grilled chicken for 8 hours at 8°C;

[0027] Step 5: Bake: preheat the oven, take out the grilled chicken marinated in step 4 and put it in the oven for baking. The baking time is 2 minutes and the baking temperature is 180°C to lock the nutrition inside the chicken. , To avoid nutrient loss, and increase the firm taste of grilled chicken;

[0028] Step 6: Frying: Put the grilled chicken roasted in step 5 into corn oil for 2 minutes and keep the oil temperature at 150℃;

[0029] Step 7: Cooking: Add water to boil the soup in Step 3, simmer for 2 hours until the soup thickens, and then add the grilled chicken fried in Step 6, and cook 200 pieces per pot for 20 Minutes, the final stuffing, stuffing time is 3 hours, the temperature of the soup is kept at 90℃, the pot is cooled, and then put in the freezer for refrigeration, the whole body of the chilled grilled chicken forms a layer of chicken jelly;

[0030] Step 8: Filling: Steam the auxiliary materials in step 2 in a bamboo cage, steaming temperature is 80 ℃, steaming time is set to 30 minutes, then fill the steamed auxiliary materials into the chicken chamber in step 7, and cool again for use;

[0031] Step 9: Packing: The grilled chicken after cooling in step 8 is vacuum packed with a vacuum machine, and then refrigerated and packed.

Example Embodiment

[0032] Example 2:

[0033] The present invention provides figure 1 The manufacturing process of a grilled chicken shown is as follows:

[0034] Step 1: Select the main ingredients: select farm chickens, enter the factory for inspection, then go through slaughter, dehairing, opening and evisceration, and finally pierce the whole body of the chicken for use;

[0035] Step 2: Choose the auxiliary materials: According to the quality components, choose 3 parts of Amomum villosum, 4 parts of cloves, 1.5 parts of Yuguo, 3 parts of Guitiao, 4 parts of Angelica dahurica, 3 parts of cinnamon, 2 parts of Luo Han Guo, 7 parts of ginger, and reed root 3 parts, honeysuckle 2.5 parts, scallion white 2 parts, honey 40 parts, and 700 petals. The petals include lily, osmanthus locust, rose, hibiscus, jasmine and daylily, and the petals can be fresh or dried ;

[0036] Step 3: Make the soup: According to the mass components, choose 4 parts of Chinese pepper, 3.5 parts of aniseed, 3 parts of cinnamon, 3.5 parts of cloves, 3 parts of Angelica dahurica, 3.5 parts of grass fruit, 3.5 parts of tangerine peel, 3 parts of trinaphthalene, sand 2.5 parts of kernels, 4 parts of ginger, 2.5 parts of cumin, 2.5 parts of soy sauce, 4 parts of salt, 4 parts of polysaccharides, 3 parts of reed root, 4 parts of honeysuckle, 3 parts of scallion white and 2.5 parts of kudzu root, and then add these soups to boil the soup , First use high fire to boil until the water boils, then use low fire to simmer slowly, add coarse grain wine when low fire simmers, slow simmer time is 5 hours;

[0037] Step 4: Marinating: First press and rub the grilled chicken to squeeze out the moisture on the grilled chicken, and then prepare cooking wine, allspice powder, star anise powder, fennel powder, pepper powder, chopped green onion, minced ginger, minced garlic, light soy sauce, and old The grilled chicken is marinated with the mixed condiment made by mixing with table salt. When marinating, massage the grilled chicken with your hands for 15 minutes to make the grilled chicken firm and tender, and it is convenient for the mixed condiment to enter the holes punched on the grilled chicken. , And finally refrigerate the grilled chicken for 10 hours at a temperature of 5℃;

[0038] Step 5: Bake: preheat the oven, take out the grilled chicken marinated in step 4 and put it in the oven for baking, the baking time is 3 minutes, and the baking temperature is 170°C;

[0039] Step 6: Frying: Put the grilled chicken baked in step 5 into corn oil for 2-4 minutes and keep the oil temperature at 160℃;

[0040] Step 7: Cooking: Add water to boil the soup in Step 3, simmer for 2.5 hours until the soup thickens, then add the grilled chicken fried in Step 6, and cook 250 per pot for 25 Minutes, the final stuffing, stuffing time is 4 hours, the temperature of the soup is kept at 92.5℃, the pot is cooled, and then put in the freezer for refrigeration, the whole body of the chilled grilled chicken forms a layer of chicken jelly;

[0041] Step 8: Filling: Steam the auxiliary materials in step 2 in a bamboo cage, steaming temperature is 70 ℃, steaming time is set to 25 minutes, then fill the steamed auxiliary materials into the chicken cavity in step 7, and cool again for use;

[0042] Step 9: Packing: The grilled chicken after cooling in step 8 is vacuum packed with a vacuum machine, and then refrigerated and packed.

Example Embodiment

[0043] Example 3:

[0044] The present invention provides figure 1 The manufacturing process of a grilled chicken shown is as follows:

[0045] Step 1: Select the main ingredients: select farm chickens, enter the factory for inspection, then go through slaughter, dehairing, opening and evisceration, and finally pierce the whole body of the chicken for use;

[0046] Step 2: Select the auxiliary materials: According to the quality components, choose 4 parts of Amomum villosum, 5 parts of cloves, 2 parts of Yuguo, 3.5 parts of Gui Tiao, 5 parts of Angelica dahurica, 4 parts of Cinnamon, 2.5 parts of Luo Han Guo, 8 parts of Ginger, and Reed Root 4 parts, honeysuckle 2.7 parts, scallion white 2.5 parts, honey 50 parts, and 800 parts petals. The petals include lily, osmanthus locust, rose, hibiscus, jasmine and daylily, and the petals can be fresh or dried. ;

[0047] Step 3: Make the soup: According to the quality components, choose 5 parts of Chinese pepper, 4 parts of aniseed, 3.5 parts of cinnamon, 4 parts of cloves, 3.5 parts of Angelica dahurica, 4 parts of grass fruit, 4 parts of tangerine peel, 3.5 parts of trinaphthalene, sand 2.7 parts of kernels, 5 parts of ginger, 2.7 parts of cumin, 2.7 parts of soy sauce, 5 parts of salt, 5 parts of polysaccharides, 3.5 parts of reed root, 5 parts of honeysuckle, 4 parts of scallion white and 2.7 parts of kudzu root, then add these soups to boil the soup , First use high fire to boil until the water boils, then use low fire to simmer slowly, add coarse grain wine when low fire simmers slowly, slow simmering time is 4-6 hours;

[0048] Step 4: Marinating: First press and rub the grilled chicken to squeeze out the moisture on the grilled chicken, and then prepare cooking wine, allspice powder, star anise powder, fennel powder, pepper powder, chopped green onion, minced ginger, minced garlic, light soy sauce, and old The grilled chicken is marinated with the mixed condiment made by mixing with salt. When marinating, massage the grilled chicken with your hands for 20 minutes to make the grilled chicken tight and tender, and it is convenient for the mixed condiment to enter the holes punched on the grilled chicken. , And finally refrigerate the grilled chicken for 12 hours at a temperature of 2°C;

[0049] Step 5: Bake: preheat the oven, take out the grilled chicken marinated in step 4 and put it in the oven for baking, the baking time is 4 minutes, and the baking temperature is 160°C;

[0050] Step 6: Frying: Put the grilled chicken roasted in step 5 into corn oil for 4 minutes and keep the oil temperature at 170℃;

[0051] Step 7: Cooking: Add water to boil the soup in step 3, simmer for 3 hours until the soup thickens, then add the grilled chicken fried in step 6, and cook 300 pieces per pot for 30 Minutes, the final stuffing, stuffing time is 5 hours, the temperature of the soup is kept at 95℃, the pot is cooled, and then put in the freezer for refrigeration. The whole body of the chilled grilled chicken forms a layer of chicken jelly;

[0052] Step 8: Filling: Steam the auxiliary materials in step 2 in a bamboo cage, steaming temperature is 80 ℃, steaming time is set to 30 minutes, then fill the steamed auxiliary materials into the chicken chamber in step 7, and cool again for use;

[0053] Step 9: Packing: The grilled chicken after cooling in step 8 is vacuum packed with a vacuum machine, and then refrigerated and packed.

[0054] According to Examples 1-3, the grilled chicken made in Example 1 has a relatively light taste, the grilled chicken made in Example 2 has a moderate taste, and the grilled chicken made in Example 3 has a strong flavor and is suitable for different Practical for the taste crowd.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine

Login to view more

PUM

Description & Claims & Application Information

We can also present the details of the Description, Claims and Application information to help users get a comprehensive understanding of the technical details of the patent, such as background art, summary of invention, brief description of drawings, description of embodiments, and other original content. On the other hand, users can also determine the specific scope of protection of the technology through the list of claims; as well as understand the changes in the life cycle of the technology with the presentation of the patent timeline. Login to view more.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine

Login to view more

Classification and recommendation of technical efficacy words

Fragrant
Strong flavor

Manufacturing process of braised chicken

AI-Extracted Technical Summary

Problems solved by technology

Abstract

Image

Examples

Example Embodiment

Example Embodiment

Example Embodiment

PUM

Description & Claims & Application Information

Similar technology patents

Dried hyacinth bean type rose tea for detumescence and preparation method thereof

Marinated lotus roots and production method thereof

Method for preparing high nutrient fresh meat spiced eggs

Litchi wine with middle-jiao and qi tonifying function

Agilawood compound tea and preparation method thereof

Classification and recommendation of technical efficacy words

Mildewproof additive for microcrystal stone-wood floor processing

Cake formulation and producing method thereof

Cleaning agent for pig tripe, ox tripe and goat tripe

Method for making cooked wheaten food with various kinds of vitamins

Mint milky tea and manufacturing method thereof

Cantonese style sausage prepared via mixed bacterial fermentation and preparation method thereof

Beef chili paste and preparation process thereof

Catchup and preparation method thereof

Pickling flavor type seasoning and preparation method thereof

Fermented soy sauce with less soy sauce flavor and process for producing the same