Processing technology of salt roasted chicken

Abstract

The invention discloses a salt roasted chicken processing technology. The technology comprises the following steps: S1, raw material preparation: selecting healthy and disease-free high-quality chicken with the weight controlled to be 1.5-2.5 kg; the chicken variety preferentially considers three-yellow chicken, native chicken, Qingyuan chicken, apricot blossom chicken and other varieties with fresh and tender meat quality and unique flavor; meanwhile, preparing salt, ginger, green onion, star anise, cinnamon, bay leaves, pepper, cooking wine and light soy sauce seasoning; s2, pretreatment: slaughtering the chicken, and removing internal organs, feathers, chicken heads and chicken feet; the basic quality of chicken meat is ensured by strictly controlling the selection of raw materials of the chicken; through accurate body weight range selection, the freshness and tenderness of the chicken and the consistency of the taste are ensured; scientific pretreatment, including reasonable seasoning proportion and proper pickling time, enables the chicken to be uniformly and fully tasty and to be rich and mellow in taste; the accurate salt baking temperature, time and turning operation enable the chicken to be heated evenly, and the ideal taste of crisp skin, tender meat and strong bone flavor is achieved.

Description

Technical Field

[0001] The invention relates to the technical field of salt-baked chicken, and in particular to a processing technology of salt-baked chicken. Background Art

[0002] As a traditional delicacy, salt-baked chicken occupies an important position in the food field. However, the current common salt-baked chicken processing technology has exposed a series of problems in practice.

[0003] On the one hand, many traditional processes lack strict standards and specifications for the selection of raw materials. The control of the chicken breed, health status, and weight range is not precise enough, which directly affects the taste and quality of the final salt-baked chicken. For example, some processes may use chickens that do not meet a specific weight range or have health risks, resulting in poor chicken texture and affecting the eating experience.

[0004] On the other hand, in the pre-processing process, common practices often have shortcomings. During the marinating process, the proportion of seasonings such as cooking wine and light soy sauce is not scientific enough, and the marinating time is not precisely controlled, which makes the chicken taste uneven and cannot fully show the flavor of salt-baked chicken.

[0005] Furthermore, salt-baking is a key step in determining the quality of salt-baked chicken. However, in the existing process, the frying temperature and time of salt are not accurately controlled, and the proportion and type of seasonings added are also relatively random, resulting in unstable taste and aroma of salt-baked chicken. At the same time, during the baking process, the timing and frequency of turning the chicken are not properly controlled, which can easily cause uneven heating of the chicken, with some chicken being overcooked and some undercooked, affecting the overall taste and quality.

[0006] In addition, there are certain defects in the cooling and packaging process. The cooling environment is not ideal, which may lead to bacterial growth or odor contamination. Improper selection of packaging materials and methods cannot effectively maintain the freshness and taste of salt-baked chicken, shortening the shelf life of the product and limiting the market circulation and sales cycle of salt-baked chicken.

[0007] In summary, the existing salt-baked chicken processing technology has problems in many links, and a more scientific, standardized and sophisticated processing technology is needed to improve the quality and market competitiveness of salt-baked chicken. Summary of the invention

[0008] The purpose of the present invention is to solve the shortcomings existing in the prior art, strictly control the selection of raw materials of chicken, and ensure the basic quality of chicken; through the precise selection of weight range, ensure the freshness and consistency of taste of chicken; scientific pretreatment, including reasonable seasoning ratio and appropriate marinating time, make the chicken taste evenly and fully, and have a rich and mellow taste; precise salt-baking temperature, time and turning operation, make the chicken heated evenly, and achieve the ideal taste of crispy skin, tender meat and strong bone fragrance, and a salt-baked chicken processing technology is proposed.

[0009] In order to achieve the above object, the present invention adopts the following technical solutions: A salt-baked chicken processing technology comprises the following steps: S1. Raw material preparation: Select healthy, disease-free, high-quality chickens with a weight of 1.5-2.5 kg; The chicken breeds that are preferred are Sanhuang chicken, native chicken, Qingyuan chicken, Xinghua chicken and other breeds with tender meat and unique flavor; Meanwhile, prepare salt, ginger, onion, star anise, cinnamon, bay leaves, peppercorns, cooking wine and soy sauce seasonings; S2, pretreatment: slaughter the chicken and remove the internal organs, feathers, chicken head and chicken feet; Then rinse the chicken 3-5 times to ensure that the chicken is clean and drained; Apply a proper amount of cooking wine and light soy sauce evenly on the surface of the chicken. The ratio of cooking wine to light soy sauce is set to 1.5:1. The marinating time is 30-60 minutes. S3. Salt baking: first put the salt into the pot, stir-fry slowly over low heat until the salt turns slightly yellow, and control the temperature between 120-150 degrees Celsius; Next, add ginger, scallion, star anise, cinnamon, bay leaf and peppercorns in turn, and continue to stir-fry over low heat for 2-3 minutes to bring out a rich aroma, wherein the weight ratio of ginger, scallion, star anise, cinnamon, bay leaf and peppercorns is precisely 1:1:0.5:0.5:0.3:0.3; Then, wrap the marinated chicken tightly with tin foil and carefully put it into the hot salt, making sure the salt covers the chicken completely and evenly. Cover the pot and bake over low heat for 40-60 minutes, turning the chicken every 15 minutes to ensure even heating; S4. Cooling: After the baking is completed, carefully take out the salt-baked chicken, carefully remove the tin foil, and let it cool naturally to room temperature in a well-ventilated environment without dust and odor pollution; S5. Packaging: The cooled salt-baked chicken is quickly vacuum-packed. The vacuum packaging pressure is 0.08-0.1 MPa and the time is controlled at 10-20 seconds.

[0010] Preferably, in the raw material preparation step, the selected chicken must ensure freshness, and the time interval from slaughter to processing should not exceed 6 hours.

[0011] Preferably, in the pretreatment step, a number of small holes can be evenly pierced on the surface of the chicken when marinating the chicken to facilitate the penetration of the seasoning.

[0012] Preferably, in the salt-baking step, when stir-frying salt and seasonings, a wooden or bamboo spatula should be used, and a metal spatula should be avoided.

[0013] Preferably, in the salt-baking step, the amount of salt used should be sufficient to completely cover the chicken body and the thickness should be no less than 5 cm.

[0014] Preferably, in the cooling step, the salt-baked chicken can be placed on a clean stainless steel rack for cooling.

[0015] Preferably, in the packaging step, the vacuum-packed salt-baked chicken should be immediately refrigerated and stored at a storage temperature of 0-4 degrees Celsius.

[0016] Beneficial effects of the present invention: 1. Improve quality Strictly control the selection of chicken raw materials to ensure the basic quality of chicken. By selecting chicken within a precise weight range, the freshness and consistency of the taste of the chicken are ensured.

[0017] Scientific pre-processing, including a reasonable ratio of seasonings and appropriate marinating time, ensures that the chicken is evenly and fully flavored, with a rich and mellow taste.

[0018] Precise salt-baking temperature, time and turning operation ensure that the chicken is heated evenly, achieving the ideal taste of crispy skin, tender meat and rich bone flavor.

[0019] 2. Nutrient Retention Fine control throughout the entire processing process minimizes the loss of nutrients, and nutrients such as protein, vitamins and minerals in the chicken are better preserved.

[0020] 3. Unique flavor The unique seasoning formula and carefully designed processing steps give the salt-baked chicken a unique and rich flavor, which is different from the traditional craft and can better meet consumers' pursuit of delicious food.

[0021] 4. Safety and hygiene We follow strict food safety and hygiene standards in every step from raw material procurement to processing, which reduces food safety risks and allows consumers to eat with confidence.

[0022] 5.Production efficiency The standardized and repeatable processing flow makes it easy to realize industrial large-scale production, improves production efficiency and reduces production costs.

[0023] 6. Market expansion High quality, unique flavor and good food safety assurance will help enhance product competitiveness, expand market share and meet the needs of a wider range of consumers.

[0024] 7. Extended shelf life Reasonable cooling and advanced vacuum packaging methods effectively inhibit the growth and reproduction of microorganisms, extend the shelf life of salt-baked chicken, and facilitate storage and transportation.

[0025] 8. Consumer experience It provides consumers with salt-baked chicken products that are good in taste, rich in nutrition, and safe and reliable, thereby increasing consumers' willingness to buy and their satisfaction with the food. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 It is a process flow chart of the present invention. DETAILED DESCRIPTION

[0027] The technical solutions in the embodiments of the present invention will be described clearly and completely below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0028] In the description of the present invention, it is necessary to understand that the terms "upper", "lower", "front", "back", "left", "right", "top", "bottom", "inside", "outside", etc., indicating the orientation or position relationship are based on the orientation or position relationship shown in the drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present invention.

[0029] Example 1 Reference Figure 1 A salt-baked chicken processing technology comprises the following steps: S1. Raw material preparation: Select healthy, disease-free, high-quality chickens with a weight of 1.5 kg; The chicken breeds that are preferred are Sanhuang chicken, native chicken, Qingyuan chicken, Xinghua chicken and other breeds with tender meat and unique flavor; Meanwhile, prepare salt, ginger, onion, star anise, cinnamon, bay leaves, peppercorns, cooking wine and soy sauce seasonings; S2, pretreatment: slaughter the chicken and remove the internal organs, feathers, chicken head and chicken feet; Then rinse the chicken three times to ensure that the chicken is clean and drained; Apply a proper amount of cooking wine and light soy sauce evenly on the surface of the chicken. The ratio of cooking wine to light soy sauce is set to 1.5:1. The marinating time is 30 minutes. S3. Salt baking: first put the salt into the pot, stir-fry slowly over low heat until the salt turns slightly yellow, and the temperature is controlled between 120 degrees Celsius; Next, add ginger, scallion, star anise, cinnamon, bay leaf and peppercorns in turn, and continue to stir-fry over low heat for 2 minutes to bring out a rich aroma, wherein the weight ratio of ginger, scallion, star anise, cinnamon, bay leaf and peppercorns is precisely 1:1:0.5:0.5:0.3:0.3; Then, wrap the marinated chicken tightly with tin foil and carefully put it into the hot salt, making sure the salt covers the chicken completely and evenly. Cover the pot and bake over low heat for 40 minutes, turning the chicken every 15 minutes to ensure even heating; S4. Cooling: After the baking is completed, carefully take out the salt-baked chicken, carefully remove the tin foil, and let it cool naturally to room temperature in a well-ventilated environment without dust and odor pollution; S5. Packaging: The cooled salt-baked chicken is quickly vacuum-packed. The vacuum packaging pressure is 0.08 MPa and the time is controlled within 10 seconds.

[0030] Example 2 Reference Figure 1 A salt-baked chicken processing technology comprises the following steps: S1. Raw material preparation: Select healthy, disease-free, high-quality chickens with a weight of 2.5 kg; The chicken breeds that are preferred are Sanhuang chicken, native chicken, Qingyuan chicken, Xinghua chicken and other breeds with tender meat and unique flavor; Meanwhile, prepare salt, ginger, onion, star anise, cinnamon, bay leaves, peppercorns, cooking wine and soy sauce seasonings; S2, pretreatment: slaughter the chicken and remove the internal organs, feathers, chicken head and chicken feet; Then rinse the chicken 5 times to ensure that the chicken is clean and drained; Apply a proper amount of cooking wine and light soy sauce evenly on the surface of the chicken. The ratio of cooking wine to light soy sauce is set to 1.5:1. The marinating time is 60 minutes. S3. Salt baking: first put the salt into the pot, stir-fry slowly over low heat until the salt turns slightly yellow, and the temperature is controlled between 150 degrees Celsius; Next, add ginger, scallion, star anise, cinnamon, bay leaf and peppercorns in turn, and continue to stir-fry over low heat for 2-3 minutes to bring out a rich aroma, wherein the weight ratio of ginger, scallion, star anise, cinnamon, bay leaf and peppercorns is precisely 1:1:0.5:0.5:0.3:0.3; Then, wrap the marinated chicken tightly with tin foil and carefully put it into the hot salt, making sure the salt covers the chicken completely and evenly. Cover the pot and bake over low heat for 60 minutes, turning the chicken every 15 minutes to ensure even heating; S4. Cooling: After the baking is completed, carefully take out the salt-baked chicken, carefully remove the tin foil, and let it cool naturally to room temperature in a well-ventilated environment without dust and odor pollution; S5. Packaging: The cooled salt-baked chicken is quickly vacuum-packed. The vacuum packaging pressure is 0.1 MPa and the time is controlled within 20 seconds.

[0031] The following is an experiment on salt-baked chicken of different varieties and different marinating times. The experiment was conducted on 100 customers, and the customer satisfaction was then counted.

[0032]

[0033] The experimental data show that the salt-baked chicken processed using the third batch of experiments has the highest consumer satisfaction.

[0034] 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 salt-baked chicken processing technology, characterized in that: The following steps are involved: S1. Raw material preparation: Select healthy, disease-free, high-quality chickens with a weight of 1.5-2.5 kg; The chicken breeds that are preferred are Sanhuang chicken, native chicken, Qingyuan chicken, Xinghua chicken and other breeds with tender meat and unique flavor; Meanwhile, prepare salt, ginger, onion, star anise, cinnamon, bay leaves, peppercorns, cooking wine and soy sauce seasonings; S2, pretreatment: slaughter the chicken and remove the internal organs, feathers, chicken head and chicken feet; Then rinse the chicken 3-5 times to ensure that the chicken is clean and drained; Apply a proper amount of cooking wine and light soy sauce evenly on the surface of the chicken. The ratio of cooking wine to light soy sauce is set to 1.5:

1. The marinating time is 30-60 minutes. S3. Salt baking: first put the salt into the pot, stir-fry slowly over low heat until the salt turns slightly yellow, and control the temperature between 120-150 degrees Celsius; Next, add ginger, scallion, star anise, cinnamon, bay leaf and peppercorns in turn, and continue to stir-fry over low heat for 2-3 minutes to bring out a rich aroma, wherein the weight ratio of ginger, scallion, star anise, cinnamon, bay leaf and peppercorns is precisely 1:1:0.5:0.5:0.3:0.3; Then, wrap the marinated chicken tightly with tin foil and carefully place it in the hot salt, making sure the salt completely and evenly covers the chicken. Cover the pot and bake over low heat for 40-60 minutes, turning the chicken every 15 minutes to ensure even heating; S4. Cooling: After the baking is completed, carefully take out the salt-baked chicken, carefully remove the tin foil, and let it cool naturally to room temperature in a well-ventilated environment without dust and odor pollution; S5. Packaging: The cooled salt-baked chicken is quickly vacuum-packed. The vacuum packaging pressure is 0.08-0.1 MPa and the time is controlled at 10-20 seconds.

2. The salt-baked chicken processing technology according to claim 1, characterized in that: During the raw material preparation step, the selected chicken must ensure freshness, and the time interval from slaughter to processing must not exceed 6 hours.

3. The salt-baked chicken processing technology according to claim 1, characterized in that: In the pre-treatment step, small holes can be evenly poked on the surface of the chicken when marinating it to facilitate the penetration of seasonings.

4. The salt-baked chicken processing technology according to claim 1, characterized in that: During the salt-baking step, use a wooden or bamboo spatula to stir-fry the salt and seasonings, and avoid using a metal spatula.

5. The salt-baked chicken processing technology according to claim 1, characterized in that: During the salt-baking step, the amount of salt used should ensure that the chicken body is completely covered and the thickness is not less than 5 cm.

6. The salt-baked chicken processing technology according to claim 1, characterized in that: During the cooling step, the salt-baked chicken can be placed on a clean stainless steel rack to cool.

7. The salt-baked chicken processing technology according to claim 1, characterized in that: During the packaging process, the vacuum-packed salt-baked chicken should be immediately refrigerated and stored at a temperature between 0 and 4 degrees Celsius.

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