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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.

Inactive Publication Date: 2018-11-30
连云港紫川食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The above-mentioned patent uses frozen chicken. The water in the whole chicken freezes and then melts, which destroys the texture of the meat. Poor, therefore, it is necessary to propose a new solution to solve the above problems

Method used

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  • Baiwei chicken and production process thereof
  • Baiwei chicken and production process thereof
  • Baiwei chicken and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Embodiment 1: a kind of hundred flavor chicken, raw material and corresponding parts by weight thereof are as shown in table 1, and its production process comprises the following steps:

[0056] Step 1: Add water, sugar, salt, monosodium glutamate, and spices into the pot, stir and mix evenly, then add chilled chicken, and the chilled chicken is submerged under the liquid surface;

[0057] Step 2, heat the liquid in the pot to 90°C and cook for 0.5 hours, then cool down to 85°C and cook for 3 hours;

[0058] Step 3, frying the cooked chilled chicken at a constant temperature until golden yellow, so that the color of the skin is bright, the frying temperature is 170° C., and the frying time is 2 minutes to obtain cooked chicken;

[0059] Step 4: Rapidly cool the fried cooked chicken in a rapid cooling tunnel at -10±2°C, control the product discharge temperature at 10°C, and cool down for 30 minutes;

[0060] Step 5, the cooled cooked chicken is taken out and sealed and ...

Embodiment 2-5

[0070] Embodiment 2-5: a kind of chicken with a variety of flavors. The difference from Embodiment 1 is that the raw materials and their corresponding parts by weight are shown in Table 1.

[0071] Raw materials and parts by weight thereof in table 1 embodiment 1-5

[0072]

Embodiment 6

[0073] Embodiment 6: a kind of chicken with a variety of flavors, the difference from embodiment 1 is that the spices include the following raw materials in parts by weight:

[0074] 9 parts fragrant leaves;

[0075] 8 parts cumin;

[0076] 10 parts cinnamon;

[0077] 5 parts star anise;

[0078] 4 parts nutmeg;

[0079] 8 cloves;

[0080] 6.5 servings of Cao Guo;

[0081] Kaempfer 3 servings.

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Abstract

The invention discloses a Baiwei chicken and a production process thereof, relates to the technical field of food processing and solves the problem of poor taste of spiced chicken in the prior art. The Baiwei chicken is prepared from the following raw materials in parts by weight: 80-90 parts of frozen fresh chicken, 8-10 parts of white sugar, 3-4 parts of table salt, 0.1-0.3 part of aginomoto and0.3-0.5 part of spices. According to the invention, the frozen fresh chicken with fresh meat is adopted and combined with spices and seasonings; the whole chicken becomes tasty in the manner of boiling with big fire and then is stewed with low fire, and then the chicken is quickly cooled under the environment at -10 plus or minus 2 DEG C to make sure the chicken does not lose water; frying with oil under constant temperature can make the product appearance look more golden yellow and glossy, so that the product can become more appetitive for customers; the produced Baiwei chicken tastes nice,with fresh and tender meat and fragrant smell; the time of the whole chicken staying in air is short from cooking to packaging, more secondary pollution can be avoided and the shelf life is prolonged.

Description

technical field [0001] The invention relates to the technical field of food processing, more specifically, it relates to a kind of Baiwei chicken and its production process. Background technique [0002] my country is a big poultry breeding country, and its current poultry meat production ranks first in the world. And chicken plays a pivotal role in it. From the analysis of nutritional value, every 100 grams of skinless chicken contains 74% water, 22% protein, 0.7% fat, 13mg calcium, 190mg phosphorus, 1.5mg iron, etc., and is rich in vitamin B12, vitamin B6, vitamin A, vitamin D, vitamin K, etc. Compared with beef and pork, chicken has higher protein quality and lower fat content. Chicken protein is rich in all essential amino acids, which is very similar to the amino acid profile in eggs and milk. It is an ideal food for children, middle-aged and elderly people, patients with cardiovascular diseases, and those who are weak during or after illness. [0003] In the Chines...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40A23L13/70
CPCA23L13/428A23L13/50A23L13/72
Inventor 戈吴超
Owner 连云港紫川食品有限公司
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