A recipe for five-spice spicy roasted chicken

By employing techniques such as microporous punching, vacuum tumbling, low-temperature resting, and segmented temperature-controlled roasting, the ratio of the five-spice and spicy marinade has been optimized, solving the problems of uneven flavor and short shelf life in existing roasted chicken products. This has resulted in the uniform penetration of the five-spice and spicy flavor and an extended shelf life.

CN122296426APending Publication Date: 2026-06-30李林
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
李林
Filing Date
2026-04-24
Publication Date
2026-06-30

AI Technical Summary

Technical Problem

The existing roasted chicken products have poor integration of five-spice and spicy flavors, and the marinade cannot penetrate deep into the chicken meat, resulting in uneven taste. In addition, the products have a short shelf life and are prone to oxidation and rancidity, which makes it difficult to meet the needs of large-scale production.

Method used

It employs a triple-layer flavoring process of microporous binding, vacuum tumbling, and low-temperature resting, combined with an optimized ratio of five-spice and spicy marinade, the use of tea polyphenol antioxidants, segmented temperature-controlled baking, and vacuum packaging.

Benefits of technology

It achieves a balanced blend of five-spice and spicy flavors, with the marinade penetrating evenly, enhancing the taste and extending the shelf life, thus solving the problems of uneven flavor and short shelf life of traditional roasted chicken.

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Abstract

This invention discloses a method for preparing spiced and spicy roasted chicken, belonging to the field of food processing technology. The invention includes the following steps: raw material pretreatment, preparation of the spiced and spicy marinade, vacuum tumbling marinating, pre-roasting treatment, segmented temperature-controlled roasting, and cooling packaging. This invention optimizes the ratio of spice to spicy marinade, particularly controlling the mass ratio of Sichuan peppercorn powder, chili powder, and Sichuan peppercorn powder to 2:3:1.5, achieving a balanced blend of rich spice flavor and mild spiciness, avoiding excessive heat. A composite flavoring process combining microporous piercing, vacuum tumbling, and low-temperature static marinating ensures the marinade penetrates evenly into the chicken, solving the problem of uneven flavoring. A three-stage temperature-controlled roasting process first locks in moisture, then degreases, and finally tenderizes, resulting in a golden-brown, crispy skin and tender, juicy meat. Simultaneously, the addition of tea polyphenol antioxidants and vacuum packaging effectively extend the product's shelf life.
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