Making method of Lingnan rice smoked chicken

Abstract

The invention discloses a making method of a Lingnan rice smoked chicken. The making method specifically comprises the following steps: 1) cleaning and discharging acid; 2) locking water; (3) pickling; 5) smoking the chicken; (6) spraying and baking; and 7) packaging and storing. The method has the advantages that the making process is reasonable, making is convenient, meat is tender during eating, the eating taste is good, the nutritional value is high, the making method is simple, the hawthorn rice sprouts in the pickling formula have the food nourishing effects of promoting digestion and relieving stasis, the star anise has the bacteriostatic effect, the technologies of smoking, oil sweeping, sugar sweeping and the like are matched, the shelf life of the product can be effectively prolonged, storage and logistics are more convenient, and the market prospect is good. Good popularization prospects and economic values are realized.

Description

Technical Field

[0001] The invention relates to a method for making Lingnan rice-smoked chicken. Background Art

[0002] The Lingnan region has a warm and humid climate, rich resources, and a long tradition of food culture. As one of the specialties of the Lingnan region, the production method of rice-smoked chicken has a unique regional background. The Lingnan region is rich in rice. After the rice is harvested, the remaining rice straw becomes a usable resource. The production of rice-smoked chicken cleverly uses the smoke produced by burning rice straw to smoke the chicken, giving the chicken a unique flavor. In traditional Lingnan rural life, people often use the rice they grow and the chickens they raise to make delicious rice-smoked chicken through rice smoking, which not only meets the family's food needs, but also makes full use of local natural resources.

[0003] As time goes by, the production method of rice smoked chicken has been continuously inherited and developed, and gradually became a signature delicacy in the Lingnan region. Its unique production process and taste not only reflect the diligence, wisdom and love of food of the Lingnan people, but also reflect the local natural environment and cultural characteristics. How to provide a method for making Lingnan rice smoked chicken that is easy to make, rich in nutrition and good in taste has become a research direction. Summary of the invention

[0004] The object of the present invention is to provide a method for preparing Lingnan rice-smoked chicken to solve the problems raised in the above-mentioned background technology.

[0005] In order to solve the above technical problems, the technical solution provided by the present invention is: a method for making Lingnan rice smoked chicken, which specifically comprises the following steps:

[0006] 1) Cleaning and acid removal: Scrub the cleaned chicken with edible salt, then rinse it in warm water at 35-40 degrees Celsius to remove blood and acid;

[0007] 2) Lock in moisture: Put the cleaned and acid-drained chicken into boiling water and blanch it to allow the skin to shrink quickly, thus preventing the loss of moisture and nutrients in the chicken;

[0008] 3) Marinating: add 1-1.2 catties of salt to every 10 catties of water, put it into the pot, wrap 150-200 g of malt sprouts, 40-50 g of dried hawthorn, and 20-25 g of star anise in a medicinal bag, put it into the pot and boil it, then cool it to room temperature to make new brine; when marinating, use your hands to open the incision inside the chicken to fill the body cavity with brine, then grab the legs and lift them up, with the crown down and the tail up, so that the brine pours into the esophagus; immerse the chicken in the brine again and fill the body cavity, and finally, press it with a bamboo sieve to make the chicken body immersed below the liquid level and not float to the surface; marinate at room temperature for 4-5 hours and then take it out of the tank and hang it, and filter out the brine impurities at the same time;

[0009] 4) Steaming: Put the marinated chicken into a stainless steel basin lined with straw, spray ginger wine evenly on the surface of the chicken, then apply a layer of peanut oil, cover with plastic wrap, put it in a steamer and steam it for 25 minutes on high heat, turn off the heat, simmer in the steamer for 10 minutes, then take it out, use kitchen paper to absorb the moisture on the surface of the chicken skin, and apply a thin layer of maltose syrup for later use;

[0010] 5) Smoked chicken: prepare a pot with a thick bottom; put a layer of tin foil on the pot; pour 15-25g of brown sugar, sprinkle 3-7g of black tea leaves / oolong tea leaves, 30-40g of rice / rice bran, and 3-7g of flour on the brown sugar, then place a hollow rack for steaming fish on the ingredients, and place the drained chicken directly on the rack, and finally cover the pot and let it smoke for 5 minutes under the attack of fire; after turning off the fire, do not open the lid and let the smoke slowly spread on the chicken skin for 5 minutes;

[0011] 6) Spray roasting: Take out the chicken and hang it on the rack. Use a spray gun to spray the chicken to make the chicken more shiny and colorful. The rice smoked chicken is ready.

[0012] 7) Packaging and preservation: Put the prepared chicken in a wind room to cool for 30 minutes, so that the fat will condense and the water will not be easily lost. Then apply a layer of peanut oil on the skin of the chicken to keep the chicken fresh for a longer time and make the meat more tender when eaten. Finally, the chicken can be vacuum packed or preserved in fresh-keeping packaging.

[0013] Preferably, in step 3), salt is added each time the brine is prepared to keep the salt concentration consistent, the brine is boiled 5 to 6 times with malt sprouts, hawthorn and star anise, the foam and debris are skimmed off, and salt or water is added to adjust the concentration. The new brine is boiled 2 to 3 times during use to obtain the old brine.

[0014] Preferably, the mass production in step 5) requires the use of a professional smoking oven.

[0015] As a preferred embodiment, in step 5), 20 g of chopped brown sugar is poured into the mixture, and 5 g of black tea leaves / oolong tea leaves, 35 g of rice / rice bran, and 5 g of flour are sprinkled on the chopped brown sugar.

[0016] Preferably, in step 5), 20 g of chopped brown sugar is poured into the mixture, and 5 g of black tea leaves, 35 g of rice and 5 g of flour are sprinkled on the chopped brown sugar.

[0017] Preferably, in step 5), 20 g of chopped brown sugar is poured into the mixture, and 5 g of oolong tea leaves, 35 g of rice bran and 5 g of flour are sprinkled on the chopped brown sugar.

[0018] As a preferred embodiment, in step 5), 15 g of chopped brown sugar is poured into the mixture, and 7 g of black tea leaves / oolong tea leaves, 30 g of rice / rice bran, and 7 g of flour are sprinkled on the chopped brown sugar.

[0019] As a preferred embodiment, in step 5), 25 g of chopped brown sugar is poured into the mixture, and 3 g of black tea leaves / oolong tea leaves, 40 g of rice / rice bran, and 3 g of flour are sprinkled on the chopped brown sugar.

[0020] Preferably, in step 5), 25 g of chopped brown sugar is poured into the mixture, and 3 g of oolong tea leaves, 40 g of rice and 3 g of flour are sprinkled on the chopped brown sugar.

[0021] The advantages of the invention are: reasonable production process, convenient production, more tender meat when eaten, good taste, high nutritional value, simple preparation method, the hawthorn buds in the pickled formula have the nutritional effect of digesting food and removing accumulation, and the star anise has an antibacterial effect, combined with the processes of smoking, sweeping oil, sweeping sugar, etc., can effectively extend the shelf life of the product, more convenient storage and logistics, and has good promotion prospects and economic value. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 It is a process flow chart of the present invention. DETAILED DESCRIPTION

[0023] For the purpose of the following detailed description, it should be understood that the present invention may adopt various alternative changes and step sequences, unless expressly specified to the contrary. In addition, except in any operating examples, or otherwise indicated, all numbers representing the amount of ingredients used in the specification and claims should be understood to be modified by the term "about" in all cases. Therefore, unless otherwise indicated, the numerical parameters set forth in the following specification and the attached claims are approximate values ​​that vary according to the desired performance to be obtained by the present invention. At least it is not intended to limit the application of the doctrine of equivalents to the scope of the claims, and each numerical parameter should at least be interpreted according to the number of reported significant figures and by applying ordinary rounding techniques.

[0024] Notwithstanding that the numerical ranges and parameters setting forth the broad scope of the invention are approximations, the numerical values ​​set forth in the specific examples are reported as precisely as possible. Any numerical value, however, inherently contains certain errors necessarily resulting from the standard deviation found in their respective testing measurements.

[0025] In addition, it should be understood that any numerical range described herein is intended to include all subranges subsumed therein. For example, a range of "1 to 10" is intended to include all subranges between (and including) the stated minimum value of 1 and the stated maximum value of 10, i.e., having a minimum value equal to or greater than 1 and a maximum value equal to or less than 10.

[0026] Example 1

[0027] A method for making Lingnan rice-smoked chicken specifically comprises the following steps:

[0028] 1) Cleaning and acid removal: Scrub the cleaned chicken with edible salt, then rinse it in warm water at 35-40 degrees Celsius to remove blood and acid;

[0029] 2) Lock in moisture: Put the cleaned and acid-drained chicken into boiling water and blanch it to allow the skin to shrink quickly, thus preventing the loss of moisture and nutrients in the chicken;

[0030] 3) Marinating: add 1-1.2 catties of salt to every 10 catties of water, put it into the pot, wrap 150-200 g of malt sprouts, 40-50 g of dried hawthorn, and 20-25 g of star anise in a medicinal bag, put it into the pot and boil it, then cool it to room temperature to make new brine; when marinating, use your hands to open the incision inside the chicken to fill the body cavity with brine, then grab the legs and lift them up, with the crown down and the tail up, so that the brine pours into the esophagus; immerse the chicken in the brine again and fill the body cavity, and finally, press it with a bamboo sieve to make the chicken body immersed below the liquid level and not float to the surface; marinate at room temperature for 4-5 hours and then take it out of the tank and hang it, and filter out the brine impurities at the same time;

[0031] 4) Steaming: Put the marinated chicken into a stainless steel basin lined with straw, spray ginger wine evenly on the surface of the chicken, then apply a layer of peanut oil, cover with plastic wrap, put it in a steamer and steam it for 25 minutes on high heat, turn off the heat, simmer in the steamer for 10 minutes, then take it out, use kitchen paper to absorb the moisture on the surface of the chicken skin, and apply a thin layer of maltose syrup for later use;

[0032] 5) Smoked chicken: prepare a pot with a thick bottom; put a layer of tin foil on the pot; pour in 20g of crushed brown sugar, sprinkle 5g of black tea leaves / oolong tea leaves, 35g of rice / rice bran, and 5g of flour on the crushed brown sugar, then place a hollow rack for steaming fish on the ingredients, and place the drained chicken directly on the rack, and finally cover the pot and let it smoke for 5 minutes under the attack of fire; after turning off the fire, do not open the lid and let the smoke slowly spread on the chicken skin for 5 minutes;

[0033] 6) Spray roasting: Take out the chicken and hang it on the rack. Use a spray gun to spray the chicken to make the chicken more shiny and colorful. The rice smoked chicken is ready.

[0034] 7) Packaging and preservation: Put the prepared chicken in a wind room to cool for 30 minutes, so that the fat will condense and the water will not be easily lost. Then apply a layer of peanut oil on the skin of the chicken to keep the chicken fresh for a longer time and make the meat more tender when eaten. Finally, the chicken can be vacuum packed or preserved in fresh-keeping packaging.

[0035] Preferably, in step 3), salt is added each time the brine is prepared to keep the salt concentration consistent, the brine is boiled 5 to 6 times with malt sprouts, hawthorn and star anise, the foam and debris are skimmed off, and salt or water is added to adjust the concentration. The new brine is boiled 2 to 3 times during use to obtain the old brine.

[0036] Preferably, the mass production in step 5) requires the use of a professional smoking oven.

[0037] Example 2

[0038] A method for making Lingnan rice-smoked chicken specifically comprises the following steps:

[0039] 1) Cleaning and acid removal: Scrub the cleaned chicken with edible salt, then rinse it in warm water at 35-40 degrees Celsius to remove blood and acid;

[0040] 2) Lock in moisture: Put the cleaned and acid-drained chicken into boiling water and blanch it to allow the skin to shrink quickly, thus preventing the loss of moisture and nutrients in the chicken;

[0041] 3) Marinating: add 1-1.2 catties of salt to every 10 catties of water, put it into the pot, wrap 150-200 g of malt sprouts, 40-50 g of dried hawthorn, and 20-25 g of star anise in a medicinal bag, put it into the pot and boil it, then cool it to room temperature to make new brine; when marinating, use your hands to open the incision inside the chicken to fill the body cavity with brine, then grab the legs and lift them up, with the crown down and the tail up, so that the brine pours into the esophagus; immerse the chicken in the brine again and fill the body cavity, and finally, press it with a bamboo sieve to make the chicken body immersed below the liquid level and not float to the surface; marinate at room temperature for 4-5 hours and then take it out of the tank and hang it, and filter out the brine impurities at the same time;

[0042] 4) Steaming: Put the marinated chicken into a stainless steel basin lined with straw, spray ginger wine evenly on the surface of the chicken, then apply a layer of peanut oil, cover with plastic wrap, put it in a steamer and steam it for 25 minutes on high heat, turn off the heat, simmer in the steamer for 10 minutes, then take it out, use kitchen paper to absorb the moisture on the surface of the chicken skin, and apply a thin layer of maltose syrup for later use;

[0043] 5) Smoked chicken: prepare a pot with a thick bottom; put a layer of tin foil on the pot; pour 20g of brown sugar, sprinkle 5g of black tea leaves, 35g of rice, and 5g of flour on the brown sugar, then place a hollow rack for steaming fish on the ingredients, and put the drained chicken directly on the rack, and finally cover the pot and let it smoke for 5 minutes under the attack of fire; after turning off the fire, do not open the lid and let the smoke slowly spread on the chicken skin for 5 minutes;

[0044] 6) Spray roasting: Take out the chicken and hang it on the rack. Use a spray gun to spray the chicken to make the chicken more shiny and colorful. The rice smoked chicken is ready.

[0045] 7) Packaging and preservation: Put the prepared chicken in a wind room to cool for 30 minutes, so that the fat will condense and the water will not be easily lost. Then apply a layer of peanut oil on the skin of the chicken to keep the chicken fresh for a longer time and make the meat more tender when eaten. Finally, the chicken can be vacuum packed or preserved in fresh-keeping packaging.

[0046] Preferably, in step 3), salt is added each time the brine is prepared to keep the salt concentration consistent, the brine is boiled 5 to 6 times with malt sprouts, hawthorn and star anise, the foam and debris are skimmed off, and salt or water is added to adjust the concentration. The new brine is boiled 2 to 3 times during use to obtain the old brine.

[0047] Preferably, the mass production in step 5) requires the use of a professional smoking oven.

[0048] Example 3

[0049] A method for making Lingnan rice-smoked chicken specifically comprises the following steps:

[0050] 1) Cleaning and acid removal: Scrub the cleaned chicken with edible salt, then rinse it in warm water at 35-40 degrees Celsius to remove blood and acid;

[0051] 2) Lock in moisture: Put the cleaned and acid-drained chicken into boiling water and blanch it to allow the skin to shrink quickly, thus preventing the loss of moisture and nutrients in the chicken;

[0052] 3) Marinating: add 1-1.2 catties of salt to every 10 catties of water, put it into the pot, wrap 150-200 g of malt sprouts, 40-50 g of dried hawthorn, and 20-25 g of star anise in a medicinal bag, put it into the pot and boil it, then cool it to room temperature to make new brine; when marinating, use your hands to open the incision inside the chicken to fill the body cavity with brine, then grab the legs and lift them up, with the crown down and the tail up, so that the brine pours into the esophagus; immerse the chicken in the brine again and fill the body cavity, and finally, press it with a bamboo sieve to make the chicken body immersed below the liquid level and not float to the surface; marinate at room temperature for 4-5 hours and then take it out of the tank and hang it, and filter out the brine impurities at the same time;

[0053] 4) Steaming: Put the marinated chicken into a stainless steel basin lined with straw, spray ginger wine evenly on the surface of the chicken, then apply a layer of peanut oil, cover with plastic wrap, put it in a steamer and steam it for 25 minutes on high heat, turn off the heat, simmer in the steamer for 10 minutes, then take it out, use kitchen paper to absorb the moisture on the surface of the chicken skin, and apply a thin layer of maltose syrup for later use;

[0054] 5) Smoked chicken: prepare a pot with a thick bottom; put a layer of tin foil on the pot; pour in 20g of chopped brown sugar, sprinkle 5g of oolong tea leaves, 35g of rice bran, and 5g of flour on the chopped brown sugar, then place a hollow rack for steaming fish on the ingredients, and place the drained chicken directly on the rack. Finally, cover the pot and let it smoke for 5 minutes under the attack of fire; after turning off the fire, do not open the lid and let the smoke slowly spread on the chicken skin for 5 minutes;

[0055] 6) Spray roasting: Take out the chicken and hang it on the rack. Use a spray gun to spray the chicken to make the chicken more shiny and colorful. The rice smoked chicken is ready.

[0056] 7) Packaging and preservation: Put the prepared chicken in a wind room to cool for 30 minutes, so that the fat will condense and the water will not be easily lost. Then apply a layer of peanut oil on the skin of the chicken to keep the chicken fresh for a longer time and make the meat more tender when eaten. Finally, the chicken can be vacuum packed or preserved in fresh-keeping packaging.

[0057] Preferably, in step 3), salt is added each time the brine is prepared to keep the salt concentration consistent, the brine is boiled 5 to 6 times with malt sprouts, hawthorn and star anise, the foam and debris are skimmed off, and salt or water is added to adjust the concentration. The new brine is boiled 2 to 3 times during use to obtain the old brine.

[0058] Preferably, the mass production in step 5) requires the use of a professional smoking oven.

[0059] Example 4

[0060] A method for making Lingnan rice-smoked chicken specifically comprises the following steps:

[0061] 1) Cleaning and acid removal: Scrub the cleaned chicken with edible salt, then rinse it in warm water at 35-40 degrees Celsius to remove blood and acid;

[0062] 2) Lock in moisture: Put the cleaned and acid-drained chicken into boiling water and blanch it to allow the skin to shrink quickly, thus preventing the loss of moisture and nutrients in the chicken;

[0063] 3) Marinating: add 1-1.2 catties of salt to every 10 catties of water, put it into the pot, wrap 150-200 g of malt sprouts, 40-50 g of dried hawthorn, and 20-25 g of star anise in a medicinal bag, put it into the pot and boil it, then cool it to room temperature to make new brine; when marinating, use your hands to open the incision inside the chicken to fill the body cavity with brine, then grab the legs and lift them up, with the crown down and the tail up, so that the brine pours into the esophagus; immerse the chicken in the brine again and fill the body cavity, and finally, press it with a bamboo sieve to make the chicken body immersed below the liquid level and not float to the surface; marinate at room temperature for 4-5 hours and then take it out of the tank and hang it, and filter out the brine impurities at the same time;

[0064] 4) Steaming: Put the marinated chicken into a stainless steel basin lined with straw, spray ginger wine evenly on the surface of the chicken, then apply a layer of peanut oil, cover with plastic wrap, put it in a steamer and steam it for 25 minutes on high heat, turn off the heat, simmer in the steamer for 10 minutes, then take it out, use kitchen paper to absorb the moisture on the surface of the chicken skin, and apply a thin layer of maltose syrup for later use;

[0065] 5) Smoked chicken: prepare a pot with a thick bottom; put a layer of tin foil on the pot; pour in 15g of crushed brown sugar, sprinkle 7g of black tea leaves / oolong tea leaves, 30g of rice / rice bran, and 7g of flour on the crushed brown sugar, then place a hollow rack for steaming fish on the ingredients, and place the drained chicken directly on the rack, and finally cover the pot and let it smoke for 5 minutes under the attack of fire; after turning off the fire, do not open the lid and let the smoke slowly spread on the chicken skin for 5 minutes;

[0066] 6) Spray roasting: Take out the chicken and hang it on the rack. Use a spray gun to spray the chicken to make the chicken more shiny and colorful. The rice smoked chicken is ready.

[0067] 7) Packaging and preservation: Put the prepared chicken in a wind room to cool for 30 minutes, so that the fat will condense and the water will not be easily lost. Then apply a layer of peanut oil on the skin of the chicken to keep the chicken fresh for a longer time and make the meat more tender when eaten. Finally, the chicken can be vacuum packed or preserved in fresh-keeping packaging.

[0068] Preferably, in step 3), salt is added each time the brine is prepared to keep the salt concentration consistent, the brine is boiled 5 to 6 times with malt sprouts, hawthorn and star anise, the foam and debris are skimmed off, and salt or water is added to adjust the concentration. The new brine is boiled 2 to 3 times during use to obtain the old brine.

[0069] Preferably, the mass production in step 5) requires the use of a professional smoking oven.

[0070] Example 5

[0071] A method for making Lingnan rice-smoked chicken specifically comprises the following steps:

[0072] 1) Cleaning and acid removal: Scrub the cleaned chicken with edible salt, then rinse it in warm water at 35-40 degrees Celsius to remove blood and acid;

[0073] 2) Lock in moisture: Put the cleaned and acid-drained chicken into boiling water and blanch it to allow the skin to shrink quickly, thus preventing the loss of moisture and nutrients in the chicken;

[0074] 3) Marinating: add 1-1.2 catties of salt to every 10 catties of water, put it into the pot, wrap 150-200 g of malt sprouts, 40-50 g of dried hawthorn, and 20-25 g of star anise in a medicinal bag, put it into the pot and boil it, then cool it to room temperature to make new brine; when marinating, use your hands to open the incision inside the chicken to fill the body cavity with brine, then grab the legs and lift them up, with the crown down and the tail up, so that the brine pours into the esophagus; immerse the chicken in the brine again and fill the body cavity, and finally, press it with a bamboo sieve to make the chicken body immersed below the liquid level and not float to the surface; marinate at room temperature for 4-5 hours and then take it out of the tank and hang it, and filter out the brine impurities at the same time;

[0075] 4) Steaming: Put the marinated chicken into a stainless steel basin lined with straw, spray ginger wine evenly on the surface of the chicken, then apply a layer of peanut oil, cover with plastic wrap, put it in a steamer and steam it for 25 minutes on high heat, turn off the heat, simmer in the steamer for 10 minutes, then take it out, use kitchen paper to absorb the moisture on the surface of the chicken skin, and apply a thin layer of maltose syrup for later use;

[0076] 5) Smoked chicken: prepare a pot with a thick bottom; put a layer of tin foil on the pot; pour in 25g of crushed brown sugar, sprinkle 3g of black tea leaves / oolong tea leaves, 40g of rice / rice bran, and 3g of flour on the crushed brown sugar, then place a hollow rack for steaming fish on the ingredients, and place the drained chicken directly on the rack, and finally cover the pot and let it smoke for 5 minutes under the attack of fire; after turning off the fire, do not open the lid and let the smoke slowly spread on the chicken skin for 5 minutes;

[0077] 6) Spray roasting: Take out the chicken and hang it on the rack. Use a spray gun to spray the chicken to make the chicken more shiny and colorful. The rice smoked chicken is ready.

[0078] 7) Packaging and preservation: Put the prepared chicken in a wind room to cool for 30 minutes, so that the fat will condense and the water will not be easily lost. Then apply a layer of peanut oil on the skin of the chicken to keep the chicken fresh for a longer time and make the meat more tender when eaten. Finally, the chicken can be vacuum packed or preserved in fresh-keeping packaging.

[0079] Preferably, in step 3), salt is added each time the brine is prepared to keep the salt concentration consistent, the brine is boiled 5 to 6 times with malt sprouts, hawthorn and star anise, the foam and debris are skimmed off, and salt or water is added to adjust the concentration. The new brine is boiled 2 to 3 times during use to obtain the old brine.

[0080] Preferably, the mass production in step 5) requires the use of a professional smoking oven.

[0081] Example 6

[0082] A method for making Lingnan rice-smoked chicken specifically comprises the following steps:

[0083] 1) Cleaning and acid removal: Scrub the cleaned chicken with edible salt, then rinse it in warm water at 35-40 degrees Celsius to remove blood and acid;

[0084] 2) Lock in moisture: Put the cleaned and acid-drained chicken into boiling water and blanch it to allow the skin to shrink quickly, thus preventing the loss of moisture and nutrients in the chicken;

[0085] 3) Marinating: add 1-1.2 catties of salt to every 10 catties of water, put it into the pot, wrap 150-200 g of malt sprouts, 40-50 g of dried hawthorn, and 20-25 g of star anise in a medicinal bag, put it into the pot and boil it, then cool it to room temperature to make new brine; when marinating, use your hands to open the incision inside the chicken to fill the body cavity with brine, then grab the legs and lift them up, with the crown down and the tail up, so that the brine pours into the esophagus; immerse the chicken in the brine again and fill the body cavity, and finally, press it with a bamboo sieve to make the chicken body immersed below the liquid level and not float to the surface; marinate at room temperature for 4-5 hours and then take it out of the tank and hang it, and filter out the brine impurities at the same time;

[0086] 4) Steaming: Put the marinated chicken into a stainless steel basin lined with straw, spray ginger wine evenly on the surface of the chicken, then apply a layer of peanut oil, cover with plastic wrap, put it in a steamer and steam it for 25 minutes on high heat, turn off the heat, simmer in the steamer for 10 minutes, then take it out, use kitchen paper to absorb the moisture on the surface of the chicken skin, and apply a thin layer of maltose syrup for later use;

[0087] 5) Smoked chicken: prepare a pot with a thick bottom; put a layer of tin foil on the pot; pour in 25g of chopped brown sugar, sprinkle 3g of oolong tea leaves, 40g of rice, and 3g of flour on the chopped brown sugar, then place a hollow rack for steaming fish on the ingredients, and place the drained chicken directly on the rack, and finally cover the pot and let it smoke for 5 minutes under the attack of fire; after turning off the fire, do not open the lid and let the smoke slowly spread on the chicken skin for 5 minutes;

[0088] 6) Spray roasting: Take out the chicken and hang it on the rack. Use a spray gun to spray the chicken to make the chicken more shiny and colorful. The rice smoked chicken is ready.

[0089] 7) Packaging and preservation: Put the prepared chicken in a wind room to cool for 30 minutes, so that the fat will condense and the water will not be easily lost. Then apply a layer of peanut oil on the skin of the chicken to keep the chicken fresh for a longer time and make the meat more tender when eaten. Finally, the chicken can be vacuum packed or preserved in fresh-keeping packaging.

[0090] Preferably, in step 3), salt is added each time the brine is prepared to keep the salt concentration consistent, the brine is boiled 5 to 6 times with malt sprouts, hawthorn and star anise, the foam and debris are skimmed off, and salt or water is added to adjust the concentration. The new brine is boiled 2 to 3 times during use to obtain the old brine.

[0091] Preferably, the mass production in step 5) requires the use of a professional smoking oven.

[0092] When the present invention is implemented, the grain sprouts in the ingredients can be replaced by malt, the straw can be replaced by wheat straw, and the rice can be replaced by wheat. If wheat is used to make the chicken, it is wheat smoked chicken.

[0093] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A method for preparing Lingnan rice smoked chicken, characterized in that: The specific steps include: 1) Cleaning and acid removal: Scrub the cleaned chicken with edible salt, then rinse it in warm water at 35-40 degrees Celsius to remove blood and acid; 2) Lock in moisture: Put the cleaned and acid-drained chicken into boiling water and blanch it to allow the skin to shrink quickly, thus preventing the loss of moisture and nutrients in the chicken; 3) Marinating: add 1-1.2 catties of salt to every 10 catties of water, put it into the pot, wrap 150-200 g of malt sprouts, 40-50 g of dried hawthorn, and 20-25 g of star anise in a medicinal bag, put it into the pot and boil it, then cool it to room temperature to make new brine; when marinating, use your hands to open the incision inside the chicken to fill the body cavity with brine, then grab the legs and lift them up, with the crown down and the tail up, so that the brine pours into the esophagus; immerse the chicken in the brine again and fill the body cavity, and finally, press it with a bamboo sieve to make the chicken body immersed below the liquid level and not float to the surface; marinate at room temperature for 4-5 hours and then take it out of the tank and hang it, and filter out the brine impurities at the same time; 4) Steaming: Put the marinated chicken into a stainless steel basin lined with straw, spray ginger wine evenly on the surface of the chicken, then apply a layer of peanut oil, cover with plastic wrap, put it in a steamer and steam it for 25 minutes on high heat, turn off the heat, simmer in the steamer for 10 minutes, then take it out, use kitchen paper to absorb the moisture on the surface of the chicken skin, and apply a thin layer of maltose syrup for later use; 5) Smoked chicken: prepare a pot with a thick bottom; put a layer of tin foil on the pot; pour 15-25g of brown sugar, sprinkle 3-7g of black tea leaves / oolong tea leaves, 30-40g of rice / rice bran, and 3-7g of flour on the brown sugar, then place a hollow rack for steaming fish on the ingredients, and place the drained chicken directly on the rack, and finally cover the pot and let it smoke for 5 minutes under the attack of fire; after turning off the fire, do not open the lid and let the smoke slowly spread on the chicken skin for 5 minutes; 6) Spray roasting: Take out the chicken and hang it on the rack, use a spray gun to spray the chicken body to make the chicken better and more shiny, and the rice smoked chicken is ready; 7) Packaging and preservation: Put the prepared chicken in a wind room to cool for 30 minutes, so that the fat will condense and the water will not be easily lost. Then apply a layer of peanut oil on the skin of the chicken to keep the chicken fresh for a longer time and make the meat more tender when eaten. Finally, the chicken can be vacuum packed or preserved in fresh-keeping packaging.

2. The method for making Lingnan rice smoked chicken according to claim 1, characterized in that: In the step 3), salt is added each time the brine is prepared to keep the salt concentration consistent. The brine is boiled 5 to 6 times with malt sprouts, hawthorn and star anise, and the foam and debris are skimmed off. At the same time, salt or water is added to adjust the concentration. The new brine is boiled 2 to 3 times during use to obtain the old brine.

3. The method for making Lingnan rice smoked chicken according to claim 1, characterized in that: The mass production in step 5) requires the use of a professional smoking oven.

4. The method for making Lingnan rice smoked chicken according to claim 1, characterized in that: In the step 5), 20 g of chopped brown sugar is poured in, and 5 g of black tea leaves / oolong tea leaves, 35 g of rice / rice bran, and 5 g of flour are sprinkled on the chopped brown sugar.

5. The method for making Lingnan rice smoked chicken according to claim 5, characterized in that: In step 5), 20 g of chopped brown sugar is poured in, and 5 g of black tea leaves, 35 g of rice, and 5 g of flour are sprinkled on the chopped brown sugar.

6. The method for making Lingnan rice smoked chicken according to claim 5, characterized in that: In the step 5), 20 g of chopped brown sugar is poured in, and 5 g of oolong tea leaves, 35 g of rice bran and 5 g of flour are sprinkled on the chopped brown sugar.

7. The method for making Lingnan rice smoked chicken according to claim 1, characterized in that: In the step 5), 15 g of chopped brown sugar is poured in, and 7 g of black tea leaves / oolong tea leaves, 30 g of rice / rice bran, and 7 g of flour are sprinkled on the chopped brown sugar.

8. The method for making Lingnan rice smoked chicken according to claim 1, characterized in that: In the step 5), 25 g of chopped brown sugar is poured in, and 3 g of black tea leaves / oolong tea leaves, 40 g of rice / rice bran, and 3 g of flour are sprinkled on the chopped brown sugar.

9. The method for making Lingnan rice smoked chicken according to claim 8, characterized in that: In the step 5), 25 g of chopped brown sugar is poured in, and 3 g of oolong tea leaves, 40 g of rice and 3 g of flour are sprinkled on the chopped brown sugar.

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