Making method of spring chicken in salt

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 ...

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