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Method for preparing sliced boiled chicken

A production method and technology for white-cut chicken, applied in the field of food processing, can solve the problems of easy wrinkling of chicken skin, old chicken skin, poor eating experience, etc., and achieve the effects of plump and elegant appearance, crisp chicken skin and rich nutrition.

Inactive Publication Date: 2018-12-21
广州岭南集团控股股份有限公司东方宾馆分公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the production process of the existing white-cut chicken, hot water is often used to directly cook the raw chicken, and the directly boiled white-cut chicken is soft in texture, the skin is easy to wrinkle, and the taste of the chicken skin is relatively old, while the patent CN201410699585.0 "A Cantonese Method for making white-cut chicken" provides a method for processing white-cut chicken by alternating cold and hot methods. A raw chicken is soaked in hot water and frozen in ice water to obtain a white-cut chicken. Although the method can get plump and elegant appearance, bright and refreshing chicken skin, fresh and tender chicken, but because the chicken has been processed back and forth in hot water and ice water, the nutrients in the chicken are all dissolved in the water. The taste of the chicken has lost the sweetness of the original chicken, the taste is lighter, and the eating experience is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A method for making white-cut chicken, comprising:

[0038] Preparation steps of soaking chicken soup: Boil clean water, break open the old chicken from the back and wash, cut the pork bones into small pieces and wash, put them into clean water together with the ham, in parts by weight, the raw material ratio of chicken soup is as follows: 15 1 part of water, 1 part of old chicken, 1 part of pork bone, 0.5 part of ham, 0.2 part of table salt, first boil it over high heat, skim off the foam, then switch to slow fire for 3 hours, take out the meat, add salt to the broth, To obtain chicken soup, the chicken soup is divided into two parts, one is soaked chicken soup, and the other is frozen to obtain frozen chicken soup;

[0039] Soaking steps: for the first treatment, put the slaughtered chicken into the soaking chicken soup at 85°C for 7 minutes, then put it into the frozen chicken soup and soak it for 7 minutes to obtain the first soaking chicken; for the second treatmen...

Embodiment 2

[0042] A method for making white-cut chicken, comprising:

[0043] Preparation steps of soaking chicken soup: Boil clean water, break open the old chicken from the back and wash, cut the pork bones into small pieces and wash them, and put them into the water together with the ham. In parts by weight, the raw material ratio of the chicken soup is as follows: 35 parts Clear water, 5 parts of old chicken, 5 parts of pork bones, 3 parts of ham, 2.4 parts of table salt, first boil over high heat, skim the foam, then switch to slow fire for 5 hours, take out the meat, add salt to the broth, and get Chicken soup, the chicken soup is divided into two parts, one is soaked chicken soup, and the other is frozen to obtain frozen chicken soup;

[0044] Soaking steps: for the first treatment, put the slaughtered chicken into the soaking chicken soup at 90°C, soak for 5 minutes, and then put it in the frozen chicken soup for 9 minutes to get the first soaking chicken; for the second treatmen...

Embodiment 3

[0047] A method for making white-cut chicken, comprising:

[0048]Preparation steps of soaking chicken soup: Boil clean water, break open the old chicken from the back and wash, cut the pork bones into small pieces and wash them, and put them into the water together with the ham. In parts by weight, the raw material ratio of chicken soup is as follows: 20 parts Clear water, 2 parts of old chicken, 2 parts of pork bones, 1 part of ham, and 1 part of table salt, first boil it over high heat, skim off the foam, then switch to slow fire for 4 hours, take out the meat, add salt to the broth, and get Chicken soup, the chicken soup is divided into two parts, one is soaked chicken soup, and the other is frozen to obtain frozen chicken soup;

[0049] Soaking steps: for the first treatment, put the slaughtered chicken into the soaking chicken soup at 86°C, soak for 5 minutes, and then put it into the frozen chicken soup for 7 minutes to get the first soaking chicken; for the second trea...

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Abstract

The invention discloses a method for preparing sliced boiled chicken. The method for preparing sliced boiled chicken comprises the following steps: a chicken soup preparing step: boiling clean water,adding an old chicken, pork bones and ham, fast boiling, then changing to a slow boiling, taking the meat out, adding salt into the soup, to obtain the chicken soup, wherein the chicken soup is divided into two parts, one part of soup is used for soaking, and the other one is used for freezing; an infusing step: putting the slaughtered chicken into the soaking chicken, soaking and boiling dip until completely cooked, then placing the chicken in the freezing chicken soup, repeating the operation for three times, to obtain the sliced boiled chicken. According to the invention, the chicken skin is crisp, the chicken meat is smooth and delicious, the shape is full and elegant, and the nutrients of the chicken meat are preserved; moreover, the chicken also absorbs the nutrition in the chicken soup, so that the chicken meat is delicious, nutritious and full of taste.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing poached chicken. Background technique [0002] Boiled chicken, also known as white chopped chicken, is the most common type of chicken dish in Cantonese cuisine. It belongs to the category of soaked chicken. The white-cut chicken skin is smooth and meaty, light and delicious, and is well-known in Guangdong, Hong Kong and Macao. Qingping chicken is also a kind of white-cut chicken. In the production process of the existing white-cut chicken, hot water is often used to directly cook the raw chicken, and the directly boiled white-cut chicken is soft in texture, the skin is easy to wrinkle, and the taste of the chicken skin is relatively old, while the patent CN201410699585.0 "A Cantonese Method for making white-cut chicken" provides a method for processing white-cut chicken by alternating cold and hot methods. A raw chicken is soaked in hot water and frozen in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70A23L23/00
CPCA23L13/50A23L13/72A23L23/00
Inventor 陈白羽
Owner 广州岭南集团控股股份有限公司东方宾馆分公司
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