Preparation method of smoked and air-dried chicken

Abstract

The invention discloses a smoked and air-dried chicken. A preparation method of the smoked and air-dried chicken comprises the following steps: S1, slaughtering live chickens or native chickens, subjecting the slaughtered chickens to bloodletting and hair removal, removing internal organs and inedible parts, cleaning the processed chickens with clear water, and naturally cooling the chickens in aroom with a temperature of 2-16 DEG C; S2, after cooling, uniformly smearing the body of each chicken with a special seasoning, and carrying out kneading and pickling; S3, putting the pickled chickensinto a bamboo basket until bloody water is drained; and S4, putting the chickens obtained after bloody water is drained into an air-drying room with a temperature of 8-18 DEG C, and hanging the chickens on an air-drying rack for 5-10 days to obtain finished products. The smoked and air-dried chicken is simple and easy to make and low in making cost; family workshop type production of the smoked and air-dried chicken can be achieved as long as a water cooling fan and a refrigerated cabinet are arranged; and the method is free of influence by seasons, suitable for storage, transportation and electronic commerce online sales of native chickens in remote mountainous areas without cold-chain logistics for fresh food express and suitable for scale production.

Description

technical field [0001] The invention belongs to the technical field of air-dried chicken production, and in particular relates to a smoked and air-dried chicken and a preparation method. Background technique [0002] Chicken is one of the most familiar poultry. There are many ways to eat chicken, such as stewed chicken, yellow stewed chicken, palace-style roasted chicken, American fried chicken and other hot dishes, as well as smoked chicken and other cold dishes. Cooking: As one of the cooking methods of cold dishes, smoked chicken not only ensures that the original ecological smell of the chicken is not exposed, but also preserves the integrity of the chicken, which is very artistic and more popular with diners. [0003] There are many kinds of preparation techniques for existing smoked chicken, but basically it consists of steps such as cooking and smoking. In the cooking step, seasoning is added to adjust the taste of the chicken. In the smoking step, the cooked chicken ...

AI Technical Summary

Problems solved by technology

Because in the production process of the above-mentioned smoked chicken, the step of cooking the soup stock is firstly used, this step causes the flavor of the chicken itself to be lost, and the taste prepared by the soup stock is replaced, so the smoked chicken produced cannot maintain the original taste At the same time, most of the nutrients of the chicken itself are also poured into the soup, resulting in the loss of nutrients; the toughness of the boiled chicken is poor, which makes the smoked chicken taste bad

In addition, the storage time of the existing smoked chicken is short, and the taste is not delicious enough.