Black bone roast chicken and making process thereof

A production process and technology of silky chicken, applied in food processing, climate change adaptation, food science, etc., can solve problems such as unappetizing, dull and not bright color, uneven taste, etc., to reduce greasy feeling, bright color, promote Appetite effect

Pending Publication Date: 2022-07-12
南涧秉炎农牧食品开发有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technology for preparing silky chicken is mature at present, but there are still many disadvantages: 1. The taste of the prepared chicken dry wood is not good; 2. The taste of the

Method used

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  • Black bone roast chicken and making process thereof
  • Black bone roast chicken and making process thereof
  • Black bone roast chicken and making process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A production process of silk-bone roast chicken, comprising the following steps:

[0040] Select healthy adult silkie chickens (more than 120 days of growth and weighing 1.6kg), go through health quarantine inspection, slaughter, bloodletting, hair removal, evisceration and cleaning, rinse off the residual blood inside and outside the chicken, and keep the whole body clean of the chicken ;

[0041] Select fresh pineapple, take the pineapple meat, squeeze a part of the pineapple meat into juice, and slice the other part, spread the pineapple juice evenly on the inner and outer surfaces of the silky chicken, stick the sliced ​​pineapple meat on the chicken thigh and chicken breast, and wrap it slightly with non-woven fabric Fixed, placed in the refrigerator at 4°C for 10 hours, and smeared the chicken surface with pineapple juice again in the middle;

[0042] Weigh 10g of soy sauce, 20g of rice wine, 5g of salt, 6g of ginger powder, 4g of garlic powder, 3g of five-spice ...

Embodiment 2

[0046]A production process of silk-bone roast chicken, comprising the following steps:

[0047] Select healthy adult silkie chickens (more than 120 days of growth and weigh 1.8kg), go through health quarantine inspection, slaughter, bloodletting, dehairing, evisceration and cleaning, rinse off the residual blood inside and outside the chicken, and keep the whole body of the chicken clean. ;

[0048] Select fresh pineapple, take the pineapple meat, squeeze a part of the pineapple meat into juice, and slice the other part, spread the pineapple juice evenly on the inner and outer surfaces of the silky chicken, stick the sliced ​​pineapple meat on the chicken thigh and chicken breast, and wrap it slightly with non-woven fabric Fixed, placed in the refrigerator set at 3 ℃ for pre-marinating for 8 hours, and smeared the chicken surface with pineapple juice again in the middle;

[0049] Weigh 15g of soy sauce, 30g of rice wine, 3g of salt, 8g of ginger powder, 3g of garlic powder, 2...

Embodiment 3

[0053] A production process of silk-bone roast chicken, comprising the following steps:

[0054] Select healthy adult silkie chickens (more than 120 days of growth and weighing 1.6kg), go through health quarantine inspection, slaughter, bloodletting, hair removal, evisceration and cleaning, rinse off the residual blood inside and outside the chicken, and keep the whole body clean of the chicken ;

[0055] Select fresh pineapple, take the pineapple meat, squeeze a part of the pineapple meat into juice, and slice the other part, spread the pineapple juice evenly on the inner and outer surfaces of the silky chicken, stick the sliced ​​pineapple meat on the chicken thigh and chicken breast, and wrap it slightly with non-woven fabric Fixed, placed in a refrigerator set at 5°C to pre-marinate for 6 hours, and smeared the chicken surface with pineapple juice again in the middle;

[0056] Weigh 20g of soy sauce, 15g of rice wine, 2g of salt, 5g of ginger powder, 4g of garlic powder, ...

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PUM

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Abstract

The invention provides a black-bone roast chicken and a making process thereof, and relates to the technical field of food making. The invention relates to a making process of roast black-bone chicken. The making process comprises the following steps: performing cooking pretreatment on black-bone chicken; uniformly smearing pineapple juice on the surface of the black-bone chicken, and covering chicken legs and chicken breast parts with pineapple slices for pre-pickling; respectively injecting the pickling liquid into chicken legs and chicken breast of the pre-pickled black-bone chicken through an injector, smearing the surface of the black-bone chicken with the pickling liquid, and pickling; marinating the pickled black-bone chicken in marinade; and after marinating, brushing cooked food brightening liquid on the surface of the black-bone chicken to finally obtain the black-bone roast chicken. The roast black-bone chicken prepared by the method has the advantages that the taste is not dry, the chicken legs and the chicken breast are tasty, and the color is bright.

Description

technical field [0001] The invention relates to the technical field of food production, in particular, to a silk-bone roast chicken and a production process thereof. Background technique [0002] Silkie chicken is a rare bird with special economic value in my country's livestock and poultry gene bank. It has medicinal, meat and ornamental value. It is one of the ancient chicken breeds in my country. [0003] Silkie chicken is black and tender, delicious and refreshing, rich in nutrients, and has a special nourishing function for the human body. According to analysis, silky chicken is rich in nutrients needed by the human body, among which the content of protein, trace elements, γ-globulin, platelets, serum enzymes, etc. are higher than those of ordinary chicken; in addition, it also increases blood cells and heme. , regulate physiological functions, enhance immunity and anti-aging and other functions. Silkie chicken eggs have the characteristics of egg shape standard, good...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/70A23L13/40
CPCA23L13/55A23L13/72A23L13/428A23L13/48A23V2002/00A23V2200/04A23V2200/15A23V2200/14Y02A40/90Y02P60/87
Inventor 杜光正陈建忠祖民会
Owner 南涧秉炎农牧食品开发有限责任公司
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