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Baiwei chicken and manufacturing method thereof

A production method and technology of Baiwei chicken, applied in the field of food processing, can solve the problems of increased cholesterol and fat, increased consumption of consumers, easy to produce diarrhea, etc., and achieve the effects of improving quality, delicious meat, not greasy, and rich taste.

Inactive Publication Date: 2020-01-17
安徽云燕食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when the spicy chicken is deep-fried, it is necessary to fry the chicken nuggets in the oil, fry them for 6-8 minutes, and then take them out. This kind of deep-frying method needs to use a lot of cooking oil, resulting in the final cooked spicy chicken is greasy
The above-mentioned invention uses spicy condiments to improve the taste of greasy chicken to cover up the greasyness of spicy chicken, thereby increasing the consumption of consumers. Consumers with a weaker system who eat too much greasy chicken are not only prone to diarrhea , and the greasy chicken is likely to increase the cholesterol and fat of the eater, which will have an impact on health

Method used

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  • Baiwei chicken and manufacturing method thereof
  • Baiwei chicken and manufacturing method thereof
  • Baiwei chicken and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Example 1: A kind of Baiwei chicken, each component and corresponding parts by weight are shown in Table 1, and obtained by the following steps:

[0057] (1) Take blueberry, hawthorn and wax gourd juice with a weight ratio of 1:2:10, wash the blueberries and hawthorn, add to wax gourd juice and squeeze the slurry together, filter to obtain fruit and vegetable juice

[0058] (2) Mix the salt, monosodium glutamate and spices evenly, then spread them on the fresh chicken, pickle for 1 hour, remove the fresh chicken and spices into the pot, add water and white sugar, the fresh chicken is submerged under the liquid surface;

[0059] (3) Heat quickly, keep the water temperature at 93℃, cook for 0.5h, then cool to 85℃, add ethyl maltol and fruit and vegetable juice, cook for 2h;

[0060] (4) Put the cooked fresh chicken into a pot filled with peanut oil and fry until the skin is golden brown to obtain a cooked chicken;

[0061] (5) Turn on the vacuum cooler in advance to pre-cool it to ...

Embodiment 2-6

[0064] Example 2-6: A Baiwei chicken. The difference from Example 1 is that each component and its corresponding weight parts are shown in Table 1, and the content of each component in the spice is shown in Table 2.

[0065] Table 1 Each component and its parts by weight in Examples 1-6

[0066]

[0067] Table 2 Each component and its weight parts in the spices in Examples 1-6

[0068]

Embodiment 7

[0069] Example 7: A Baiwei chicken. The difference from Example 1 is that the weight ratio of blueberry, hawthorn and wax gourd juice is 1:5:20.

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Abstract

The invention discloses Baiwei chicken and a manufacturing method thereof, and relates to the technical field of food processing. The Baiwei chicken is characterized by being prepared from the following ingredients in parts by weight: 100 parts of fresh chicken, 8 to 10 parts of white granulated sugar, 3 to 5 parts of table salt, 0.1 to 0.3 part of monosodium glutamate, 0.3 to 0.5 part of spice, 0.07 to 0.09 part of ethyl maltol and 5 to 10 parts of fruit and vegetable juice. The Baiwei chicken prepared by the recipe has the advantages that the meat quality is fresh and tender and is not greasy, and the nutrition is rich.

Description

Technical field [0001] The invention relates to the technical field of food processing, and more specifically, it relates to a Baiwei chicken and a preparation method thereof. Background technique [0002] The protein content of chicken is relatively high and it is easy to digest. Chicken has a good therapeutic effect on malnutrition, chills, fatigue and other diseases. Traditional Chinese medicine believes that chicken has the effects of warming the middle and replenishing qi, replenishing deficiency and filling essence, invigorating the spleen and stomach, invigorating blood circulation, and strengthening bones. [0003] A Chinese invention patent with application publication number CN108925875A discloses a method for preparing spicy chicken. The specific steps are: pickling, boiling, condiment preparation, frying, and rolling to obtain spicy chicken. [0004] The spicy chicken prepared by the above method has strong flavor, pleasant pepper fragrance, spicy but not pungent, and en...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L13/70A23L33/105
CPCA23L13/50A23L13/428A23L13/72A23L33/105
Inventor 詹扬周兵
Owner 安徽云燕食品科技有限公司
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