Processing technology of salt-baked smoked chicken

A technology of processing technology and roasted flavor, which is applied in the field of processing technology of salt-baked smoked chicken, can solve the problems of affecting the taste of chicken products, unreasonable process sequence, and poor meat quality of chicken products, so as to achieve better coloring effect and shorter Tasting time, good quality effect

Pending Publication Date: 2020-04-07
广东温氏佳味食品有限公司 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the existing smoked chicken is unreasonable due to the unreasonable process sequence, such as application number CN201310523071.5-a preparation method of braised whole chicken CN201310523282.9-a preparation method of original-flavored whole chicken and CN201410103503.1-a kind of processing of marinated chicken The process is to marinate the slaughtered and cleaned chicken, then smoke it, and then stew it, resulting in a relatively light smoked taste and dull color of the chicken, resulting in poor meat quality and increased sterilization process. Greatly affect the taste of chicken products

Method used

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  • Processing technology of salt-baked smoked chicken

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A processing technology for salt-baked smoked roast chicken, comprising the following steps:

[0035] The formula of salt-baked brine used in this example is: 200 parts of water, 10 parts of sand ginger powder, 20 parts of chicken powder, 0.1 part of yeast extract, 10 parts of table salt, 5 parts of sugar, 1 part of monosodium glutamate, 0.1 part of I+G , ethyl maltol 0.02 points, monascus xanthin 0.02 parts. The preparation of the brine is to boil the water, add the above-mentioned ingredients and boil together, simmer slowly for 30 minutes, and filter to obtain the salt-baked brine. In this embodiment, sand ginger powder is the powder that is ground after drying sand ginger. Chicken powder, also known as chicken essence and monosodium glutamate, is a kind of seasoning, the main ingredient is sodium glutamate. The above-mentioned raw materials are currently commercially available products. I+G is a 50% combination of sodium 5'inosinate (IMP) and sodium 5'guanylate (...

Embodiment 2

[0046] A processing technology for salt-baked smoked roast chicken, comprising the following steps:

[0047] The salt-baked brine used and the preparation method are the same as in Example 1.

[0048] S1. Clean the slaughtered bare chicken, remove the remaining fluff, feathers, yellow clothes, internal organs, etc.;

[0049] S2. Use a brine injection machine to inject salt-baked brine into the chicken, and inject 2 injections into the left and right breasts, abdomen, and legs of the chicken, a total of 12 injections, each injection 3.5ml.

[0050] S3. Place the chicken injected with S2 in a vacuum tumbler for tumbling, the vacuum degree is -0.1Mpa, the tumbling time is 25min, and the tumbling temperature is 10°C.

[0051] S4, marinating the chicken after rolling and kneading in S3, the marinating temperature is 82°C, and the marinating time is 65 minutes;

[0052] S5, drying the marinated chicken in S4; the drying temperature is 70° C., and the drying time is 35 minutes.

...

Embodiment 3

[0057] A processing technology for salt-baked smoked chicken, comprising the following steps:

[0058]The salt-baked brine used and the preparation method are the same as in Example 1.

[0059] S1. Clean the slaughtered bare chicken, remove the remaining fluff, feathers, yellow clothes, internal organs, etc.;

[0060] S2. Use a brine injection machine to inject salt-baked brine into the chicken, and inject 2 injections into the left and right breasts, abdomen, and legs of the chicken, a total of 12 injections, each injection 4ml.

[0061] S3. Place the chicken injected with S2 in a vacuum tumbler for tumbling, the vacuum degree is -0.1Mpa, the tumbling time is 30min, and the tumbling temperature is 6°C.

[0062] S4, marinating the chicken after S3 rolling and kneading, the marinating temperature is 84°C, and the marinating time is 60 minutes;

[0063] S5, drying the marinated chicken in S4; the drying temperature is 75° C., and the drying time is 30 minutes.

[0064] S6. Sm...

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Abstract

The invention relates to the technical field of food processing, in particular to a processing technology of salt-baked smoked chicken. The technological process comprises the steps of cleaning, brineinjection, vacuum tumbling, marinating, drying, smoking, baking and storage. According to the smoked chicken, marinating and smoking are carried out in sequence, so that the product is more sufficient in taste, higher in speed, rich in smoky flavor and better in coloring effect, the roasted product is sufficient in chewiness and palatable in dryness and fragrance, and the chicken is more tasty byadopting brine injection and vacuum tumbling. The product is not subjected to high-temperature and high-pressure sterilization after being prepared, and is refrigerated or frozen after being packaged, so that the product is firm and elastic in meat quality, good in color and luster and free of sterilization flavor.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing technology of salt-baked smoked chicken. Background technique [0002] Chicken is delicious and nutritious. There are many ways to make cooked chicken products, such as steaming, frying, grilling, marinating, marinating, etc., with different flavors and characteristics. [0003] Smoked chicken refers to using a smoker to heat wood grains (sugar) or smoked liquid to smoke the chicken. During the smoking process, the chicken becomes crispy on the outside and tender on the inside. After smoking, the original ecological smell of the chicken is not leaked out. , the light chicken is complete, the color is attractive, and it is more popular with diners. [0004] However, the existing smoked chicken is unreasonable due to the unreasonable process sequence, such as application number CN201310523071.5-a preparation method of braised whole chicken CN201310523282.9-a ...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/70
CPCA23L13/50A23L13/72A23L13/70A23L13/76Y02A40/90
Inventor 蒋宇飞邓绍林韩敏义黄启荣郑桂青王晓明石金明董华发张雪娇李凌云
Owner 广东温氏佳味食品有限公司
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