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Processing method of instant three yellow chicken

A processing method, the technology of three yellow chickens, which is applied in the field of food processing, can solve the problems such as the inability to choose the way of eating, and achieve the effects of regulating essence and blood, smooth taste, and rich chicken flavor

Inactive Publication Date: 2006-10-11
BEIJING HUADU YUKOU POULTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the three yellow chickens sold in the market are either processed without any pickling, or are cooked three yellow chickens through deep processing; for the three yellow chickens without any pickling treatment, people also need a long period of processing when eating, such as pickling, etc. , but can not meet the requirements of people's pursuit of fast food; for the deep-processed cooked three-yellow chicken, people cannot choose the appropriate eating method according to their own needs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] The specific implementation of the present invention is as follows: the processing method of instant three yellow chicken is as follows: first, the cleaned three yellow chicken is placed in a pickling container; then, the prepared pickling solution is added to the pickling container where the three yellow chicken is placed, Carry out marinating of three yellow chickens.

[0021] Described pickling solution is illustrated by taking the amount of 100kg three yellow chicken as an example:

[0022] Salt: 30kg Chicken marinade: 18kg

[0023] Chicken essence: 500g MSG: 1kg

[0024] Myonucleotide + bird nucleotide: 300g Zanthoxylum bungeanum powder: 50g

[0025] Anise powder: 50g Clove powder: 30g

[0026] Sand ginger powder: 30g Kaempfer powder: 30g

[0027] Angelica: 10g Codonopsis: 10g

[0028] Polygonum multiflorum: 10g Wolfberry: 10g

[0029] Dissolve and soak the above components in appropriate amount of water to generate a marinade for marinating the three yellow ...

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PUM

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Abstract

A process for processing the cold dish of Sanhuang chicken includes preparing the preserving liquid from edible salt, special preserving agent of chicken, flavouring materials and water, pretreating the sanhuang chicken, cutting to become blocks, and immersing in said preserving liquid at least 24 hr. The preserved chicken features strong chicken small, good enjoyment to eat it, and health-care function.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of instant three-yellow chicken. Background technique [0002] Sanhuang chicken is increasingly popular among consumers for its delicate taste and pure meat taste. However, the three yellow chickens sold in the market are either processed without any pickling, or are cooked three yellow chickens through deep processing; for the three yellow chickens without any pickling treatment, people also need a long period of processing when eating, such as pickling, etc. , and can't satisfy the requirement of the instant food that people pursue; For the deep-processed cooked food three-yellow chicken, then people can't select the appropriate way of eating according to their own needs. Contents of the invention [0003] The purpose of the present invention is to provide a processing method for instant three yellow chicken, so that people can choose an appropria...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L1/01A23L5/10A23L13/50
Inventor 孙晧
Owner BEIJING HUADU YUKOU POULTRY