Method for making stewed chicken in soy sauce

A production method and sauce chicken technology, applied in the field of food processing, can solve the problems of difficult control of the production process, long time and high temperature, and achieve the effects of unique taste, delicious taste and high nutritional value.

Inactive Publication Date: 2018-11-16
安徽兆味源食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Chicken is one of the poultry that people are most familiar with. People also eat chicken in many ways, such as stewed chicken, braised chicken and fried chicken, which are all cooking methods of hot dishes. It is composed of cooking and sauce making. In the cooking step, pepper, aniseed, salt and monosodium glutamate and other seasonings need to be added to adjust the taste of the chicken. Although the sauce chicken made by this process is delicious, the production process It is difficult to control, the temperature of the sauce is high and the time is long, and the formula used needs to be changed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of preparation method of sauce chicken, described preparation method comprises the following steps:

[0015] (1), raw material pretreatment: adopt 15-month free-range chickens as raw materials, firstly clean the free-range chickens to obtain white-striped chickens;

[0016] (2) Pickling: Weigh 1000g white striped chicken and wash it, then add: 5g pepper, 3g pepper, 2g star anise, 2g cumin, 3g pepper, 1g bay leaf, 1g fragrant sand, 200g salt, 10g monosodium glutamate, 20g sugar , 50g of ginger slices, 20g of sesame oil and 3g of cinnamon bark are rolled and kneaded for 20 minutes, then marinated for 12 hours, and then used for shaping and hanging;

[0017] (3), air-drying: put the white striped chicken processed in step (2) into the air-drying warehouse for 10 hours, then take it out and shape the appearance again, put it into a grid tray and bake it in a 55°C oven for 4 hours;

[0018] (4), cooking: Put 5g of wolfberry, 3g of Codonopsis pilosula and 2000g of cen...

Embodiment 2

[0021] A kind of preparation method of sauce chicken, described preparation method comprises the following steps:

[0022] (1), raw material pretreatment: adopt 17-month free-range chickens as raw materials, firstly clean the free-range chickens to obtain white striped chickens;

[0023] (2), marinating: Weigh 1100g of white striped chicken, wash and add: 6g pepper, 4g pepper, 3g star anise, 2.5g fennel, 4g pepper, 1.5g bay leaf, 2g fragrant sand, 225g salt, 15g monosodium glutamate, 25g of sugar, 55g of ginger slices, 23g of sesame oil and 4g of cinnamon are rolled and kneaded for 25 minutes, then marinated for 14 hours, and then used for shaping and hanging;

[0024] (3), air-drying: put the white striped chicken processed in step (2) into the air-drying warehouse for 13 hours, then take it out and shape the appearance again, put it into a grid tray and bake it in an oven at 58°C for 4.5 hours;

[0025] (4), cooking: put 8g of wolfberry, 4g of Codonopsis pilosula and 2250g ...

Embodiment 3

[0028] A kind of preparation method of sauce chicken, described preparation method comprises the following steps:

[0029] (1), raw material pretreatment: adopt 18-month free-range chickens as raw materials, firstly clean the free-range chickens to obtain white-striped chickens;

[0030] (2) Pickling: Weigh 1200g white striped chicken, wash and add: 8g pepper, 5g pepper, 4g star anise, 3g cumin, 5g pepper, 2g bay leaf, 3g fragrant sand, 250g salt, 20g monosodium glutamate, 30g sugar , 60g of ginger slices, 25g of sesame oil and 5g of cinnamon are rolled and kneaded for 30 minutes, then marinated for 15 hours, and then used for shaping and hanging;

[0031] (3), air-drying: put the white striped chicken processed in step (2) into the air-drying warehouse for 15 hours, then take it out and shape the appearance again, put it into a grid tray and bake it in a 60°C oven for 5 hours;

[0032] (4), cooking: Put 10g of wolfberry, 5g of Codonopsis pilosula and 2500g of century-old sou...

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Abstract

The invention discloses a method for making stewed chicken in soy sauce. The method comprises the following steps: 1) raw material pretreatment: employing cage-free chai chicken with 15-18 mouth as araw material, and cleaning the cage-free chai chicken to obtain the dressed chicken; 2) preserving: weighing the dressed chicken and cleaning the dressed chicken, adding a preserving material for tumbling treatment for 20-30 min, preserving the material for 12-15 hours, and shaping the material; 3) air drying: placing the dressed chicken in an air drying chamber for air drying for 10-15 hours, shaping the appearance of the material, placing a net plate in a baking box at the temperature of 55-60 DEG C for baking for 4-5 hours; 4) boiling; and 5) cooling for packaging. The stewed chicken in soysauce is made by selecting the carefully chosen preserving material, the stewed chicken in soy sauce has the advantages of unique taste, delicious taste, tender chicken meat, and high nutrition value, the method has the simple process, reduces the cost, and is suitable for industrial large-scale production.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a method for preparing sauced chicken. 【Background technique】 [0002] Chicken is one of the poultry that people are most familiar with. People also eat chicken in many ways, such as stewed chicken, braised chicken and fried chicken, which are all cooking methods of hot dishes. It is composed of cooking and sauce making. In the cooking step, pepper, aniseed, salt and monosodium glutamate and other seasonings need to be added to adjust the taste of the chicken. Although the sauce chicken made by this process is delicious, the production process It is not easy to control, the temperature of the sauce is high and the time is long, and the formula used needs to be changed. For this reason, we propose a kind of preparation method of sauce chicken. 【Content of invention】 [0003] The main purpose of the present invention is to provide a method for making sauced chicken, w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70A23L5/10
CPCA23L13/50A23L5/10A23L5/13A23L13/72
Inventor 柯光友
Owner 安徽兆味源食品科技有限公司
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