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Preserved chicken and its production process

A technology for broiler and chicken body, applied in the field of broiler, can solve the problems of high water loss, poor quality and thin chicken texture of bacon, and achieve the effects of expanding processing methods, improving health care functions, and fresh and tender meat.

Inactive Publication Date: 2004-12-29
INST OF COMPREHENSIVE AGRI PROD UTILIZATION SHANXI PROV ACAD OF AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the thin texture and low fat content of chicken meat, the bacon processed by the existing bacon processing technology loses too much water, the meat is dry and hard, and the quality is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1. Prefabricated seasoning paste: Weigh 200g anise, 250g cinnamon, and 50g nutmeg, wash, dry, crush, and pass through 100 mesh to make spice powder. Weigh 300g of refined salt, 300g of cooking wine, 200g of light soy sauce, 200g of white sugar, 10g of tripolyphosphoric acid, 10g of sodium hexametaphosphate, and 15g of disodium hydrogen phosphate. Mix all the above-mentioned seasonings, mix thoroughly, and make a seasoning paste.

[0029] 2. Pickling: Take 20 young roosters that are healthy and slaughtered at about 1.5kg each, wash them, and apply the above-mentioned seasoning paste evenly on the chicken body. Put the chicken neatly into the container, put it in the refrigerator, and marinate it at a temperature between 1 and 15°C for 3 days. During the marinating process, turn it twice a day and rub the chicken body to promote marinating.

[0030] 3. Bake and dry: take out the broiler, put it in the oven, bake at 40°C for 4 hours, then heat up to 100°C and bake for 30 ...

Embodiment 2

[0032] 1. Prefabricated seasoning paste: 100g cinnamon, 60g nutmeg, 50g cloves, washed, dried, crushed, and passed through a 100-mesh sieve. Take 250g of refined salt, 400g of cooking wine, 200g of light soy sauce, 280g of white sugar, 15g of tripolyphosphoric acid, 15g of sodium hexametaphosphate, and 10g of disodium hydrogen phosphate. Mix all the above-mentioned seasonings, mix thoroughly, and make a seasoning paste.

[0033] 2. Pickling: Take 20 freshly slaughtered young male roosters, about 1.5kg in weight each, wash them, and apply the above-mentioned seasoning paste evenly on the chicken body, with more inside and less outside, each about 130g. After coating, put the chicken neatly into the container, put it in the refrigerator, and marinate it at a temperature between 1 and 15°C for 4 days. During the marinating process, turn it over 3 times a day and rub the chicken body to promote marinating.

[0034] 3. Baking and drying: Take out the broiler chicken, first bake at...

Embodiment 3

[0036] 1. Prefabricated seasoning paste: 200g of peppercorns, 60g of nutmeg, 30g of sieve, washed, dried, crushed, and passed through a 100-mesh sieve. 500g of refined salt, 600g of cooking wine, 500g of light soy sauce, 400g of white sugar, 20g of tripolyphosphoric acid, 45g of sodium hexametaphosphate, and 15g of disodium hydrogen phosphate. Mix all the above-mentioned seasonings, mix thoroughly, and make a seasoning paste.

[0037] 2. Pickling: Take 20 young roosters that are about 1.5kg each and re-slaughter, wash them, and apply the above-mentioned seasoning paste evenly on the chicken body, with more inside and less outside, each about 150g. After coating, put the chicken neatly into the container, put it in the refrigerator, and marinate it at a temperature of 1-15°C for 2 days. During the marinating process, turn it twice a day and rub the chicken body to promote marinating.

[0038] 3. Baking and drying: Take out the broiler chicken, first bake at 60°C for 5 hours, h...

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PUM

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Abstract

The preparation method of cured flavor chicken is characterized by that it uses meat chicken as main raw material, and adopting the following steps: applying flavouring material paste on the chicken body, curing for 1-5 days, then roasting at 40-110 deg.c for 10-20 hr., and drying in the sun so as to obtain the invented cured flavor chickken with bacon flavor. It is a high-protein and low-fat chicken product.

Description

Technical field [0001] The present invention relates to a kind of broiler chicken, more particularly, the present invention relates to a kind of chicken meat preparation method with bacon flavor. Background technique [0002] Bacon is generally processed from fatty pork. With people overweight, the incidence of cardiovascular disease in the middle-aged and elderly population continues to rise, and consumers' awareness of health care is generally enhanced, meat products with high animal fat are becoming more and more unpopular. Yet bacon has become indispensable a kind of important flavor meat food in people's life, therefore be necessary to develop and produce a kind of new low-fat bacon food. The protein of chicken is 1.5 times that of pork, and the fat is only 25% of that of pork. Therefore, it is a good choice to use chicken as raw material to prepare bacon. But because the chicken is thin in texture and less in fat, the bacon made by the existing bacon processing techn...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L5/10A23L13/50
CPCY02A40/90
Inventor 卢健鸣陕方周柏玲许光映杜亚军
Owner INST OF COMPREHENSIVE AGRI PROD UTILIZATION SHANXI PROV ACAD OF AGRI
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