Processing technology for spicy dry-dried chicken, and spicy air-dried chicken prepared from processing technology

Abstract

The invention relates to the technical field of air-dried food, in particular to a processing technology for spicy dry-dried chicken. The processing technology comprises the following steps of: afterchicken is pickled, the pickled chicken is baked for multiple times; before baking, prepared liquor is injected, and injection and baking are carried out for multiple times; according to a property that ethyl alcohol can quickly infiltrate meat and evaporate, an adhering fatty membrane between chicken fibers is separated and pulled apart; and the chicken fiber of the dry-dried chicken which is finally obtained is shredded chicken and bundled chicken. In addition, in multiple times of injection and baking, tasty substances, including salt and the like, in the chicken are repeatedly dissolved, transferred and separated out, and therefore, the chicken is tastier and is evenly tasty. The chicken fiber of the obtained dry-dried chicken is the shredded chicken and the bundled chicken, taste is good, in addition, a production period is two days from pickling and is short, and production efficiency is high. Therefore, the provided spicy dry-dried chicken is evenly tasty, and the shredded and bundled chicken is shown.

Description

technical field [0001] The invention relates to the technical field of air-dried food, in particular to a processing technology of spicy air-dried chicken and the prepared spicy air-dried chicken. Background technique [0002] Air-dried chicken is a traditional nutritious and healthy food with the advantages of high protein, low fat and low cholesterol. The preparation method of the existing air-dried chicken mainly includes dry pickling, wet pickling, spreading, marinating and air-drying. Among them, the Chinese patent "Preparation method of a kind of stewed air-dried chicken" with the notification number CN105475868A discloses in detail an existing preparation method. method, which is as follows, [0003] (1) Raw material processing: Soak the raw chicken after depilation, disemboweling and cleaning with clear water for 3-6 hours, wash it again until there is no bloody water, and then remove the dripping water until it does not drip; [0004] (2), dry salting: salt is sme...

AI Technical Summary

Problems solved by technology

However, because the dehydration time is too fast, the internal texture of the obtained air-dried chicken is tight, and there is no meat quality reflected in the original air-dried meat of the air-dried chicken, which makes the flavor and quality of the product decline. Therefore, it is expected to improve production efficiency. At the same time, it can also make the product taste even, and the meat quality can be shredded and bundled.

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