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Process for preparing salt baked chicken

A production method and salt-baked chicken technology are applied in the directions of food preparation, application, food science, etc., which can solve the problems of light taste, high fat content, and difficulty in making food, and achieve delicious taste, lasting aftertaste and complete appearance. Effect

Inactive Publication Date: 2006-02-15
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high fat content of existing farmed chickens, loose chicken and light taste, it is difficult to produce food that people like even if it is eaten fresh by traditional salt-baked chicken; especially small-package chicken food becomes The chicken is in the form of powder paste, without the texture of myofibrils, and its flavor does not have the aroma and deliciousness before sterilization.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The emulsified vegetable oil is prepared by 77.7 parts of peanut oil, 5 parts of lard, 2 parts of sesame oil, 10 parts of vegetable oil, 5 parts of water, 0.3 part of distilled monoglyceride of emulsifier, and 0.02 part of antioxidant BHA.

[0026] The spices are prepared from sand ginger powder, amomum powder, ginger powder, allspice powder, turmeric powder and black pepper powder with a weight ratio of 8:3:2:2.5:3:2.2. Add 100 parts by weight of vegetable oil to 5 parts by weight of the above-mentioned spices, extract at 100° C., and filter to obtain spice oil.

[0027] 100Kg fresh chicken drumsticks were soaked with 3Kg salt and 100Kg 0.35% acetic acid solution for 3 hours, drained the water, rolled 450g salt, 500g white granulated sugar, 300g monosodium glutamate, 100g HVP seasoning in a drum mixer, and then heated at 78°C Bake for 3.5 hours, then immerse in 100Kg emulsified vegetable oil at 90°C for 3 minutes, dehydrate and spin dry, spray 2.8Kg alum on the surface...

Embodiment 2

[0030] After thawing 100Kg of frozen chicken leg, use 5Kg of salt and 100Kg of 2.0% with acetic acid: citric acid: the weight ratio of lactic acid = 14:5:1 mixed acid dipping 1.0 hour, drain the water, roll in the drum mixer Apply 450g table salt, 500g white granulated sugar, 300g monosodium glutamate, 100g HVP seasoning, bake at 95°C for 2 hours, soak in the emulsified vegetable oil obtained in Example 1 at 75°C for 15 minutes, spin dry by centrifugal, spray 2Kg soda water on the surface until After the surface was blotted dry, the spice oil obtained in Example 1 was dipped for 1 minute, and dried by centrifugation to obtain a salt-baked chicken product.

[0031] Put the above salt-baked chicken product into a small package compound bag, vacuum seal, and sterilize at 110° C. for 25 minutes to obtain a salt-baked chicken small package product. The obtained product still has a unique flavor and a complete appearance after being stored at room temperature for 1 year.

Embodiment 3

[0033] 100Kg frozen chicken wings, marinated with 8Kg salt, dipped in 100Kg acidic solution containing 1% acetic acid, 0.35% citric acid, 0.05% malic acid for 1.5 hours, centrifuged to dry the water, roll coated with 450g salt, 500g white sugar, 300g of monosodium glutamate, 100g of HVP seasoning, baked in an oven at 130°C for 25 minutes; soaked in n-hexane for 20 minutes, and baked with hot air for 5 minutes; sprayed with 3Kg of soda water, soaked in the spice oil prepared in Example 1 after the skin water was inhaled 5 minutes and drained to obtain salt-baked chicken products.

[0034] Put the above-mentioned salt-baked chicken product into a composite bag, vacuum seal, sterilize at 118° C. for 12 minutes, and cool to obtain the salt-baked chicken small package product.

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PUM

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Abstract

The invention relates to a process for preparing salt baked chicken by using chicken blocks as raw material, which comprises the following steps: pickling the chicken blocks for 0.5-8 hours with 1-10% table salt, coating flavorings, baking the chicken blocks at 60-120 deg C till residual moisture reaches 10-40%, steeping in organic solvent or 45-110 deg C plant oil emulsion for 2-30 minutes, removing solvent or oil on the surface, spraying 0.1-8% alum water or 0.05-3% soda water onto the surface of the chicken blocks, removing surface moisture, spraying 50-140 deg C flavoring oil, and removing oil on the surface.

Description

(1) Technical field [0001] The invention relates to a preparation method of salt-baked chicken. (2) Background technology [0002] Traditional salt-baked chicken is usually fried with raw salt in an old iron pan until it is hot (white smoke, slightly dark red), the center is removed, and the chicken wrapped in three pieces of sandpaper is placed sideways, and it is covered with salt. Turn off the fire. Use the residual heat of the stove to maintain the temperature of the salt, and use the heat of the salt to cook the chicken for about 25-30 minutes (during the baking process, turn the chicken over once in about 15 minutes, and then bake it again). Remove after the salt has cooled. Gently tear off the wrapping gauze paper, cut the chicken into pieces and put on a plate, and serve it with five-spice quasi-salt. There are also people who put the chicken in a cage after rubbing and coloring, steam it until it is seven mature, and then bake it with salt. Due to the high fat c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/237A23L1/01A23L1/221A23L1/27A23L13/50A23L5/10A23L5/40A23L27/10A23L27/40
Inventor 丁玉庭
Owner ZHEJIANG UNIV OF TECH
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