Baiwei chicken and production process thereof
A production process and technology of Baiwei chicken, which is applied in the field of food processing, can solve the problems of poor chicken taste, damage to the meat structure, loss of aroma, etc., and achieve the effect of inhibiting the growth and reproduction of bacteria, good taste and overflowing aroma.
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[0055] Example 1: A kind of Baiwei chicken, the raw materials and the corresponding parts by weight are shown in Table 1. The production process includes the following steps:
[0056] Step 1: Add water, sugar, salt, monosodium glutamate, and spices to the pot, stir and mix evenly, then add chilled chicken, the chilled chicken is submerged under the liquid surface;
[0057] Step 2: Heating the liquid in the pot to 90°C for 0.5 hours, and then cooling to 85°C for 3 hours;
[0058] Step 3: Deep-fry the cooked chilled chicken at a constant temperature until golden brown to make the skin brighter. The frying temperature is 170°C and the frying time is 2 minutes to obtain a cooked chicken;
[0059] Step 4: Make the fried cooked chicken quickly cool in a rapid cooling tunnel at -10±2°C, the product discharge temperature is controlled at 10°C, and the cooling time is 30min;
[0060] Step 5: Take the cooled cooked chicken out of the sealed package. After the cooked chicken is taken out, it will ...
Example Embodiment
[0070] Example 2-5: A Baiwei chicken. The difference from Example 1 is that the raw materials and their corresponding weight parts are shown in Table 1.
[0071] Table 1 Raw materials and parts by weight in Examples 1-5
[0072]
Example Embodiment
[0073] Example 6: A Baiwei chicken. The difference from Example 1 is that the spices include the following raw materials in parts by weight:
[0074] 9 parts of bay leaves;
[0075] 8 parts of fennel;
[0076] 10 parts of cinnamon;
[0077] 5 servings of star anise;
[0078] 4 parts of nutmeg;
[0079] 8 pieces of cloves;
[0080] 6.5 copies of Cao Guo;
[0081] Shannai 3 copies.
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