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Flavor smoked chicken making method

A production method and technology of smoked chicken, applied in food preparation, application, food science, etc., can solve the problems of long time, high temperature in the smoking process, blackening and bitterness of smoked raw materials, etc., and achieve quality improvement, good taste and pure taste Effect

Inactive Publication Date: 2004-08-25
刘士纯
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The smoked chicken produced by this method has a purer taste than the previous smoked chicken, rich in flavor, salty and palatable, oily but not greasy. The temperature of the smoking process is high and the time is long. A little carelessness will make the smoked raw materials black and bitter. At the same time, the composition of the seasoning it uses also needs to be further improved.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] The composition of the present invention will be described in detail below in conjunction with the embodiments:

[0017] In the examples given in the present invention, when making Liujia smoked chicken, healthy and disease-free chickens must be slaughtered, dehaired, eviscerated, and shaped, and then soaked in water at a temperature lower than room temperature, and the soaking time is 7 hours. , To remove the remaining blood in the chicken; then put the soaked chicken into the soup pot, add Chinese herbs and condiments, boil the water and cook the chicken at 95℃ for 2 hours, and the thickness of the oil slick in the soup pot is maintained At 5mm, to maintain a constant water temperature; then put the cooked chicken in the smoker for color and flavor. The smoker uses high-quality soft white sugar, and the soft white sugar is placed in the furnace. The smoking temperature is 200°C. The white sugar produces smoke after heating. Air-smoked raw chicken. The smoking time is 3 to...

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PUM

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Abstract

The present invention relates to a production method of Liu's smoked chicken, said method includes the following steps: firstly, selecting health chicken, killing, dressing, moulding, soaking in water to remove residual blood, placing the soaked chicken into soup pot, adding Chinese herbal medicine and flavouring material, boiling and cooking the chicken, placing the cooked chicken into smoking furnace to colour it and increase its flavour, adopting high-quality white sugar as smoking material, and smoking the skin of chicken to light jujube red colour and applying sesame oil so as to obtain the invented finished product Liu's smoked chicken with palatable taste. The described Chinese herbal medicine and flavouring material includes zanthoxylum husk, dahurian angelica root, fresh ginger, katsumada's galangal seed, cinnamon bark, clove and others.

Description

Technical field [0001] The invention relates to a method for making smoked chicken, in particular to a method for making smoked chicken, a famous-brand food with traditional local flavors. It is an improvement on the existing method for making smoked chicken, and it is also an improvement to existing smoked chicken varieties The supplement is a meat processing technology, suitable for family and catering industry to adopt. Background technique [0002] Chicken is one of the most familiar poultry. Therefore, there are many ways to eat chicken in the folk. For example, stewed chicken, yellow braised chicken, palace-style grilled chicken and American fried chicken are all cooking methods of hot dishes. The aroma is reduced and it is not easy to keep for a long time. As one of the cooking methods of cold dishes, there are many methods for making smoked chicken, but it basically consists of cooking and smoking steps. In the cooking step, it is necessary to add pepper and aniseed. Seas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50
Inventor 刘万成
Owner 刘士纯
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