Making method of spring chicken in salt

A production method and barrel technology, applied in climate change adaptation, food science and other directions, can solve the problems of no production process, heavy greasy taste, and high production cost, and achieve increased toughness and brittleness, full and mellow taste, and reduced greasy feeling. Effect

Pending Publication Date: 2018-11-16
HENAN VOCATIONAL COLLEGE OF AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production status of such a delicious product is also basically workshop-style production, with low production efficiency, high production cost, irregular hygiene management, poor processing hygiene conditions, backward production and processing technology, no standardized production technology, and not suitable for modern industrialization. Production
And traditional bucket chicken greasy taste is heavier, therefore, it is very necessary to produce a kind of novel bucket chicken and carry out industrialized production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of preparation method of bucket chicken, the steps are as follows:

[0022] (1) Raw material processing: choose healthy hen white striped chickens with a weight of 1~1.5kg for one to three years as raw materials. Take out the viscera in a small bite, and pull out the chicken intestines from the anus to form a chicken bucket;

[0023] (2) Pretreatment: A part of the mixed salt powder is configured into a 6.5wt% mixed salt powder solution, injected into the chicken body with a salt water injection machine, and the remaining mixed salt powder is evenly spread on the outside of the chicken body, and the remaining mixed salt powder is Accounting for 5% of the total mass of mixed salt powder, put the lotus leaf powder and perilla leaf powder into gauze and stuff them into the chicken bucket; wherein the mass ratio of lotus leaf powder and perilla leaf powder is 1:1, and the weight is between 1~ 1.5kg of healthy white striped chicken is used as a benchmark, and the tot...

Embodiment 2

[0029] A kind of preparation method of bucket chicken, the steps are as follows:

[0030] (1) Raw material processing: choose healthy hen white striped chickens with a weight of 1~1.5kg for one to three years as raw materials. Take out the viscera in a small bite, and pull out the chicken intestines from the anus to form a chicken bucket;

[0031] (2) Pretreatment: A part of the mixed salt powder is configured into a 6.5wt% mixed salt powder solution, injected into the chicken body with a salt water injection machine, and the remaining mixed salt powder is evenly spread on the outside of the chicken body, and the remaining mixed salt powder is Accounting for 5% of the total mass of mixed salt powder, lotus leaf powder and perilla leaf powder are packed into gauze and then stuffed into the chicken bucket; wherein the mass ratio of lotus leaf powder and perilla leaf powder is 1: 2, with a weight of 1 ~ 1.5kg of healthy white striped chicken is a benchmark, and the total weight ...

Embodiment 3

[0037] A kind of preparation method of bucket chicken, the steps are as follows:

[0038] (1) Raw material processing: choose healthy hen white striped chickens with a weight of 1~1.5kg for one to three years as raw materials. Take out the viscera in a small bite, and pull out the chicken intestines from the anus to form a chicken bucket;

[0039] (2) Pretreatment: A part of the mixed salt powder is configured into a 6.5wt% mixed salt powder solution, injected into the chicken body with a salt water injection machine, and the remaining mixed salt powder is evenly spread on the outside of the chicken body, and the remaining mixed salt powder is Accounting for 5% of the total mass of mixed salt powder, lotus leaf powder and perilla leaf powder are packed into gauze and stuffed into the chicken bucket; wherein the mass ratio of lotus leaf powder and perilla leaf powder is 1:1.2, and the weight is between 1~ 1.5kg of healthy white striped chicken is a benchmark, and the total wei...

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PUM

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Abstract

The invention discloses a making method of spring chicken in salt. The making method comprises the following processes: treating raw materials, performing pretreating, performing preserving, performing skin scalding, performing marinating, and performing sterilizing and packing. According to the making method, lotus leaf powder and perilla leaf powder are loaded in gauze, and then are stuffed in the body of a chicken; on the one hand, powder can sufficiently absorb fat in the body of the chicken, and on the other hand, fresh taste of lotus leaves and perilla leaves provides the spring chickenin salt with delicately-fragrant mouth feel without greasy feel. The color of the spring chicken in salt is lightly white after the spring chicken is preserved with lemon juice, so that when natural gardenia jasminoides is added to marinating liquid, the golden color of the spring chicken in salt can be restored, and the spring chicken in salt is fresh and inductive. Through close cooperation of steps, the prepared spring chicken in salt is fresh, fragrant, tender and crisp, prominent in fresh and crisp taste, golden in color, and rich and mellow in mouth feel without greasy feel. Compared with the spring chicken in salt which is sold in market and high in salinity, the spring chicken in salt made by the method disclosed by the invention can conform to healthy eating ideas of consumers being low in salt and low in oil. According to the making method, large-scale making of the spring chicken in salt is realized, and besides, product circulation can be realized without any preservative and additive.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making bucket chicken. Background technique [0002] Chicken is one of the main meat varieties in China. It has the characteristics of high protein, low fat, low cholesterol, low calorie and low price, and is widely welcomed by consumers. In recent years, global chicken production and consumption have shown a rapid upward trend. From 2000 to 2016, the global average annual compound growth rate of chicken production was 4.07%, and the average annual compound annual growth rate of global chicken consumption was 4.27%. Since 1980, chicken production has increased year by year. By 2014, my country's chicken production reached 13.29 million tons, ranking second in the world; consumption reached 14 million tons, second only to pork in domestic consumption. At present, my country's per capita chicken consumption is 10 kg / year, that of the United States ...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/70A23L13/40
CPCA23L13/42A23L13/428A23L13/50A23L13/72Y02A40/90
Inventor 王文艳刘欣王娟宿时王彦平汤高奇焦镭钱志伟刘晓丽蒋小锋
Owner HENAN VOCATIONAL COLLEGE OF AGRI
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