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Processing technology of braised chicken

A processing technology and grilled chicken technology, applied in flow control, non-electric variable control, instruments, etc., can solve the problem of increasing the oil content of grilled chicken, and achieve the effects of improving food health, reducing heating usage, and reducing oil content

Inactive Publication Date: 2020-01-10
北京盛聚食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The above existing technical solutions have the following defects: the skin of the pickled eviscerated chicken is smeared with honey and then fried in edible oil. There will be edible oil in the chicken, which increases the oil content of the grilled chicken

Method used

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  • Processing technology of braised chicken
  • Processing technology of braised chicken

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Embodiment 1

[0036] refer to figure 1 , the present invention discloses a grilled chicken processing technology, comprising:

[0037] Step 1, clean the braised chicken;

[0038] Step 2: Coat the grilled chicken with honey;

[0039] In step 3, the surface of the grilled chicken is roasted and charred; the roasting time is 3 to 5 seconds, and the heating temperature is about 800 degrees Celsius.

[0040] Step 4, grill the chicken and steam it.

[0041] A grilled chicken surface coking equipment used for roasting and coking the grilled chicken surface in the grilled chicken processing process, comprising a conveyor chain 1 for hanging the grilled chicken, the conveyor chain 1 moves stably at a uniform speed driven by a motor, A protective cover 2 is provided on the outside of one of the horizontal sections of the conveyor chain 1. The protective cover 2 is a shell provided with openings at both ends along the moving direction of the conveyor chain 1 in the protective cover 2. The lower sur...

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Abstract

The invention discloses a processing technology of braised chicken. The technology comprises the following steps: thoroughly cleaning braised chicken; coating the surface of the braised chicken with honey; baking the surface of the braised chicken with fire until burned; and steaming of the braised chicken. The technology has the effect of reducing the fat content of the braised chicken.

Description

technical field [0001] The invention relates to the field of grilled chicken processing and production, in particular to a grilled chicken processing technology. Background technique [0002] With the improvement of consumption and living standards, people's consumption demand for poultry meat continues to grow, and the demand for deep-processed poultry meat products, especially traditional deep-processed meat products, has surged. Braised chicken is a masterpiece of traditional meat dishes in my country. It has a long history and is well-known throughout the country and sold overseas. It has the characteristics of beautiful appearance, ruddy color, delicious taste, rotten meat and bones, fat but not greasy, and rich nutrition. [0003] The Chinese invention patent with the authorized notification number CN102132891B discloses a method of making and processing grilled chicken. The marinating method is to inject fresh milk and / or fresh fruit juice into the meat of the evisce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70A23L5/10G05D7/06
CPCA23L13/50A23L13/57A23L13/70A23L13/72A23L5/10A23L5/13G05D7/0635
Inventor 任建党任斐张艳萍
Owner 北京盛聚食品有限公司
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