Ready-to-eat Bobo chicken and preparation method thereof

Abstract

The invention discloses ready-to-eat Bobo chicken and a preparation method thereof. The chicken is composed of a chicken bag, a gizzard bag, chicken claw bag and a seasoning bag. The seasoning bag includes red chili oil flavor and a zanthoxylum armatum flavor. The prepared Bobo chicken is crisp and tender in mouth feel and convenient and quick to eat. Chicken is hydrolyzed by trypsin and flavor protease so as to maintain the fresh and tender flavor of the chicken. Gizzards are subjected to alkali soaking with sodium bicarbonate so as to not only retain water well, but also kill bacterial to acertain extent, retain the crispy, tender and juicy mouth feel and flavor of the gizzards. Chicken claws are subjected to acid and alkali treatment to swell collagen, to improve the taste of the food,to increase the yield, and to have a sterilization effect. In addition, the chicken claws are subjected to acid soaking after being cured so as to inhibit the formation of gel, to prevent the chickenclaws from softening, to keep a crisp and tender mouth feel. Ultra-high pressure sterilization can effectively maintain the nutritional value and flavor taste of a meat product, and has better sterilization effect, so that the Bobo chicken is ready-to-eat and is more convenient.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a bag-opening instant bowl chicken and a preparation method thereof. Background technique [0002] Bo Bo Chicken is a well-known local specialty food in Leshan City, Sichuan Province, named after its container. The cooking process of Bo Bo Chicken mainly includes the cooking of chicken meat, the cooking of bottom soup and the preparation of spicy seasonings. Among them, the meat raw materials used in Bo Bo Chicken are mostly chicken and chicken offal. The product should be cooked but not rotten, so as to have a crisp and bouncy taste; the base soup should be light, fragrant, and clear, so that the meat can be fully infiltrated in the soup; and the overall flavor of Bo Bo chicken should be determined by spicy seasoning. The existing Bo Bo Chicken uses bamboo sticks to skewer chicken slices and other meat products, which are placed in pottery containers and soaked in soup ...

AI Technical Summary

Problems solved by technology

[0003] For chicken products, the traditional way to treat chicken is to cook directly or use papain for enzymatic hydrolysis. Direct cooking will cause the chicken to become woody. Hydrolysis with papain can keep the chicken fresh and tender, but the optimum pH of papain is alkaline property, the pH needs to be adjusted later, making the process complicated

For chicken gizzards, the traditional treatment method is to wash the chicken gizzards directly, but the taste of Bobo chicken gizzards is crisp, tender and juicy, and the traditional method cannot meet the taste requirements. Therefore, the present invention introduces the method of alkali fermentation to achieve the purpose of water retention , the traditional alkali hair generally uses food grade sodium hydroxide alkali hair, but it is easy to affect the taste due to excess...