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Industrial production process of convenient braised chicken

A production process, the technology of stewed chicken, is applied in the direction of using chemicals to preserve meat/fish, food ingredients as antioxidants, food ultrasonic treatment, etc., which can solve the problems of uneven product quality, unstable processing technology and constraints Problems such as the development of yellow braised chicken, to achieve the effect of shortening the marinating cycle, consistent color and good texture

Pending Publication Date: 2020-06-02
临沂金锣文瑞食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the traditional processing technology of braised yellow chicken has affected its development and promotion. On the one hand, the product production cycle is long and the processing technology is unstable, resulting in uneven quality of braised yellow chicken products on the market. On the other hand, the consumption of braised yellow chicken is also very large. To a certain extent, it is limited by time and place, which affects the consumption experience, which seriously restricts the development of braised chicken

Method used

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  • Industrial production process of convenient braised chicken
  • Industrial production process of convenient braised chicken
  • Industrial production process of convenient braised chicken

Examples

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Comparison scheme
Effect test

Embodiment 1

[0034] A kind of industrialized production process of convenient yellow stewed chicken, concrete steps are as follows:

[0035] (1) Preparation of chicken leg pieces: Wash and cut bone-in chicken leg meat into pieces, roll and knead in marinade, marinate, then fry or scald to get chicken leg pieces, cool for later use;

[0036] (2) Use an automatic wok to stir-fry the soup: heat the oil to 60% heat, add green onion and ginger and stir-fry for 2 minutes, add dried chili and bean paste and continue to stir-fry for 3 minutes, add white sugar, soy sauce, and edible salt 1. Composite spices, heated and stewed, thickened with starch diluted with water, cooled, and vacuum packed to obtain pre-packaged soup stock;

[0037] (3) Using a fully automatic packaging machine to vacuum-pack the chicken leg pieces obtained in step (1) and the prepackaged soup stock obtained in step (2), to obtain a convenient braised chicken;

[0038] Wherein, the compound spices are pretreated before feeding...

Embodiment 2

[0053] A kind of industrialized production process of convenient yellow stewed chicken, concrete steps are as follows:

[0054] (1) Preparation of chicken leg pieces: Wash and cut bone-in chicken leg meat into pieces, roll and knead in marinade, marinate, then fry or scald to get chicken leg pieces, cool for later use;

[0055] (2) Use an automatic wok to fry the soup: heat the oil to 60% heat, add green onion and ginger and fry for 3 minutes, add dried chili and bean paste and continue to fry for 5 minutes, add white sugar, soy sauce, and edible salt 1. Composite spices, heated and stewed, thickened with starch diluted with water, cooled, and vacuum packed to obtain pre-packaged soup stock;

[0056] (3) Using a fully automatic packaging machine to vacuum-pack the chicken leg pieces obtained in step (1) and the prepackaged soup stock obtained in step (2), to obtain a convenient braised chicken;

[0057] Wherein, the compound spices are pretreated before feeding, and the speci...

Embodiment 3

[0072] A kind of industrialized production process of convenient yellow stewed chicken, concrete steps are as follows:

[0073] (1) Preparation of chicken leg pieces: Wash and cut bone-in chicken leg meat into pieces, roll and knead in marinade, marinate, then fry or scald to get chicken leg pieces, cool for later use;

[0074] (2) Use an automatic wok to stir-fry the soup: heat the oil to 60% heat, add green onion and ginger and stir-fry for 2 minutes, add dried chili and bean paste and continue to stir-fry for 5 minutes, add white sugar, soy sauce, and edible salt 1. Composite spices, heated and stewed, thickened with starch diluted with water, cooled, and vacuum packed to obtain pre-packaged soup stock;

[0075] (3) Using a fully automatic packaging machine to vacuum-pack the chicken leg pieces obtained in step (1) and the prepackaged soup stock obtained in step (2), to obtain a convenient braised chicken;

[0076] Wherein, the compound spices are pretreated before feeding...

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Abstract

The invention discloses an industrial production process of a convenient braised chicken. In the process, the advanced meat product processing equipment and technology are used to realize that the taste of the meat texture is fresh and tender, and moist, the physical impact principle is used to make a pickling liquid penetrate more uniformly and comprehensively into a chicken thigh block, a pickling speed is accelerated, the pickling effect is improved, a pickling cycle is shortened, and at the same time, the fresh and tender taste and the complete structure of the chicken thigh block are retained. A special soup material fired for the braised chicken is combined, a two-step heating and stewing manner is used, nutritional ingredients of the braised chicken are maintained, and the good texture, taste and flavor are achieved. Finally, a braised chicken product with high-quality taste, uniform flavor, consistent color, stable quality and long shelf life is produced, the large-scale industrial production of the braised chicken is realized, the new vitality for the food and catering industry is created, the social promotion of the braised chicken is realized, and economic benefits of the braised chicken are improved.

Description

technical field [0001] The invention relates to an industrialized production process of instant stewed chicken. It belongs to the technical field of food processing. Background technique [0002] At present, under the dual promotion of consumption upgrading and supply chain, the snack industry has entered a critical point of explosion and will become the most promising industry in the next few years. Braised chicken ushered in development opportunities. Braised chicken is made of chicken drumsticks, served with Green peppers, potatoes, shiitake mushrooms and other ingredients are stewed. The taste is wonderful, and it has the characteristics of delicious and tender meat and delicious soup. [0003] However, the traditional processing technology of braised yellow chicken has affected its development and promotion. On the one hand, the product production cycle is long and the processing technology is unstable, resulting in uneven quality of braised yellow chicken products on ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70A23L13/40A23L5/10A23B4/20
CPCA23L13/55A23L13/72A23L13/428A23L5/10A23B4/20A23V2002/00A23V2200/02A23V2200/16A23V2250/5118A23V2300/48
Inventor 陈祥礼黄启亮蔡玉玲刘雪平
Owner 临沂金锣文瑞食品有限公司