Xiao-ben-ji (stewed chicken) and preparation technology thereof

Abstract

The invention relates to the field of food processing, and discloses Xiao-ben-ji (stewed chicken) and a preparation technology thereof; and thus, the problem that flavor of traditional Xiao-ben-ji isdestroyed due to failed integration of salty taste in the Xiao-ben-ji by existing flavor improvement ways is solved. The technical scheme of the Xiao-ben-ji and the preparation technology thereof havethe following key points: cold soup soaking is performed on oil-fried honey-coated chicken before stewing, so that internal meat of the chicken can be further cooled with the just oil-fired chicken skin softened; and then, heating is performed so as to carry out stewing, so that the chicken becomes better flavored and more tasty.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a small stupid chicken and a preparation process thereof. Background technique [0002] Xiaobenji is a type of roast chicken that is cooked in part by deep-frying the caramel-coated chicken and then poaching it in a brine made from spices. With the improvement of people's living standards, people are not only satisfied with the increase in the number of warm and saturated food, but also begin to pay attention to safety, nutrition and delicacy. How to improve the taste, flavor, quality and safety of small stupid chicken has become more and more important. arouse the attention of consumers. [0003] At present, in the roast chicken market, the traditional salty flavor is still preferred by consumers in terms of taste and taste. However, in terms of the taste of roast chicken, different batches of roast chicken often have different flavors. Sometimes the taste is salty and delicious,...

AI Technical Summary

Problems solved by technology

[0003] At present, in the roast chicken market, the traditional salty flavor is still preferred by consumers in terms of taste and taste. However, in terms of the taste of roast chicken, different batches of roast chicken often have different flavors. Sometimes the taste is salty and delicious, and sometimes it is delicious. too bland, bad taste

[0004] The way to improve the taste in the existing chicken roasting process is to prolong the heating and marinating time or increase the marinating time to make the chicken more flavorful, but it is difficult to control and too long marinating will have a negative impact on the texture of the chicken.

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