A method for making braised native chicken

Abstract

The present invention discloses a method for making braised native chicken. There are many problems in the traditional braised native chicken production in the links of raw material selection, pretreatment and subsequent processing, such as unscientific raw material standards, insufficient pretreatment procedures, lack of standardization of processing operations, etc. In view of these problems, the present invention adds many complex and innovative procedures to the production process: an ultrasonic cleaning procedure in the pretreatment stage; the introduction of steam pre-cooking and segmented braising in the cooking process; and the setting of cold air shaping and ultraviolet sterilization procedures in the post-processing. The specific operation methods and required equipment of each procedure are described in detail, and steam pre-cooking is performed with the aid of a special steam pot. Compared with the prior art, the present invention can greatly improve the quality of the braised native chicken through these complex procedures, making it unique in flavor and excellent in taste, and the standardized process is more conducive to industrial production, and has significant market promotion value.

Description

Technical Field

[0001] The present invention relates to the technical field of native chicken production, and more particularly to a method for producing braised native chicken. Background Art

[0002] Braised local chicken is a traditional delicacy in Hebei Province. The traditional braised food market is constantly developing, and braised local chicken is one of the most popular categories, and its production technology has also evolved.

[0003] In the past, the selection of raw chickens for stewed food was rather random, lacking scientific and standardized standards, which often resulted in uneven taste of the finished chicken, loose or too firm meat, and difficulty in achieving the best flavor. The traditional slaughtering method did not accurately control the temperature, which easily caused the loss of chicken nutrients, and too much blood residue affected the taste and shelf life.

[0004] The pre-treatment process before braising also has shortcomings. The deacidification process is often overlooked, which makes the chicken taste sour after processing, affecting the overall flavor. The marinating process is simple and rough, the seasoning ratio is not accurate, and the marinating time and temperature are not strictly controlled, which makes it impossible for the chicken to fully absorb the flavor, and it is easy to cause the surface to be too salty and the inside to be tasteless. The refrigeration step is missing or not standardized, which cannot effectively lock in the chicken juice, resulting in the finished product of the braised native chicken being dry.

[0005] Subsequent processing steps, such as kneading, shaping, air-drying, and air-curing, were mostly based on experience in the past and lacked standardized processes. Improper kneading time and strength make it difficult to achieve uniform flavoring; shaping is not beautiful and is not conducive to mass production; the temperature and time of air-drying and air-curing are very arbitrary, making the color of the chicken skin and the texture of the chicken unstable, or over-drying or under-drying affects the taste and preservation. In the slow-cooking and soaking stages, the proportion of ingredients and the precise control of time were not fully considered in the past, resulting in the braised flavor not being mellow and the fragrance not lasting, which cannot meet consumers' pursuit of high-quality braised native chicken.

[0006] This method of making braised native chicken is based on solving the above-mentioned problems. Through in-depth research and optimization of each link, a set of sophisticated, scientific and standardized processes are formulated, aiming to provide the market with braised native chicken products with unique flavor and stable quality. Summary of the invention

[0007] In view of this, the present invention provides a method for preparing braised native chicken.

[0008] To achieve the above object, the present invention provides the following technical solution, comprising the following steps:

[0009] Preparation of raw materials: select local chickens weighing 1500g that have been free-range for one and a half years and then rested for three days, and slaughter them at a temperature between 70-85℃; accurately weigh 900g of angelica, 600g of shiitake mushrooms, 4500g of green onions, 5400g of ginger, 1500g of star anise, 300g of cinnamon, 1200g of tomatoes, and 1200g of jujube as ingredients.

[0010] Preprocessing:

[0011] Ultrasonic cleaning: Pour enough pure water into the ultrasonic cleaning tank to cover the chicken, put the chicken in and turn on the ultrasonic device, adjust the frequency to 40-60kHz and the power to 200-300W, take out after cleaning for 15-20 minutes and wipe dry with a clean towel.

[0012] Deacidification treatment: Move the slaughtered native chickens into the acid removal room within 1-2 hours, reduce the indoor temperature to 2-7°C, control the environmental pressure at 1 atmosphere, the relative humidity at 94%, and store for 12-18 hours.

[0013] Marinating and refrigeration: After deacidification, the local chicken is marinated with salt, cooking wine, soy sauce and other seasonings evenly applied inside and outside the chicken body according to the traditional marinating recipe and marinated for [X] hours (may be fine-tuned based on actual experience), and then refrigerated in a 5℃ refrigerator for 3 hours.

[0014] Rub and season: Take out the free-range chicken from the refrigerator, wear sterile gloves and gently and evenly rub the chicken body for 3 minutes on a clean workbench, using enough force not to damage the chicken fibers.

[0015] Shaping: According to the natural shape of the native chicken, use special shaping molds or traditional manual binding methods to fix the wings, legs and other parts of the native chicken into an ideal shape.

[0016] Apply honey and air dry: Use a soft-bristled brush to dip high-quality natural honey and apply it evenly and carefully on the skin of the native chicken; hang the native chicken in a well-ventilated air-drying room with a temperature of 8-10℃, and air-dry it for 1-2 hours, adjusting the air-drying angle as needed.

[0017] Air-drying treatment: transfer the air-dried chicken to a drying room with a temperature of 8-10℃ and air-dry for 1 hour.

[0018] Cooking Process:

[0019] Steam pre-cooking: Place the air-dried free-range chicken on the steam rack of a special steam pot, close the lid, start the steam generator to make the steam temperature in the pot reach 105-110℃, and steam for 20-30 minutes. During the process, pay attention to the steam status through the observation window, and take out the free-range chicken after the pressure drops naturally.

[0020] Stew in stages: Put the chicken in a large stew pot, add enough water and ingredients to cover the chicken, bring to a boil over high heat, then simmer at 80-90℃ for 2 hours over low heat, stirring with a wooden spatula every 15-20 minutes. After turning off the heat, let the chicken cool naturally to room temperature in the soup for 1-2 hours. Turn on the heat again to raise the soup temperature to 95-100℃, simmer for 3 hours, and stir from time to time.

[0021] Post-processing:

[0022] Cold air shaping: Use a hook to hang the soaked native chicken on the hanging rack in the cold air shaping room, turn on the refrigeration equipment and fan to make the indoor temperature 0-5℃ and the wind speed 3-5m / s. After 30-45 minutes of treatment, turn off the equipment and take out the native chicken.

[0023] Ultraviolet sterilization: Place the chicken on the tray of the ultraviolet sterilization box, close the box door, turn on the 254nm wavelength ultraviolet lamp, and adjust the power and irradiation distance to make the irradiation intensity 50-80μW / cm 2 , irradiate for 15-20 minutes, observe through the observation window, and take out the native chicken after the lamp tube cools down.

[0024] Preferably, in the above-mentioned method for making braised native chicken, the equipment used in the ultrasonic cleaning process is an ultrasonic cleaning tank and an ultrasonic generator with adjustable frequency and power.

[0025] Preferably, in the above-mentioned method for making braised native chicken, the special steam pot used in the steam pre-cooking process is equipped with a steam generating device, an observation window and a pressure control system.

[0026] Preferably, in the above-mentioned method for making braised native chicken, a large-capacity stew pot, a wooden spatula and a thermometer that can accurately measure the temperature of the soup are used in the segmented braising process.

[0027] Preferably, in the above-mentioned method for making braised native chicken, the cold air setting room used in the cold air setting process is equipped with refrigeration equipment, a fan and a hanging rack, and special hooks are required to hang the native chicken.

[0028] Preferably, in the above-mentioned method for making braised native chicken, the ultraviolet sterilization box used in the ultraviolet sterilization process is equipped with a 254nm ultraviolet lamp, an observation window and an intensity adjustment device.

[0029] Through the above technical solutions, it can be known that compared with the prior art, the present invention discloses a method for making braised native chicken, which has many significant advantages. First of all, the quality is extremely excellent. The raw native chickens are strictly screened and raised for one and a half years to make the muscles well-developed and the meat firm, which can accumulate rich flavor substances. Then they are rested for three days to empty the intestinal impurities. When slaughtering, the temperature is precisely controlled at 70-85℃ to retain the nutrients of the chicken to the greatest extent and avoid blood residue, so that the finished chicken tastes fresh, juicy and nutritious. Moreover, standardized operations in each link ensure stable product quality, such as deacidification treatment, which accurately removes acid for 12-18 hours under a specific temperature, humidity and air pressure environment, effectively decomposes lactic acid, removes the hidden danger of sour taste, and makes the chicken taste purer and the tenderness significantly improved. Secondly, it has a unique flavor, with a precise combination of ingredients such as angelica, shiitake mushrooms, green onions, ginger, star anise, cinnamon, tomatoes, and dates. These ingredients fully release their aroma during the 5-hour slow cooking and 5-hour soaking process, blending and penetrating into the chicken fibers, forming a rich, rich and mellow braised flavor with an endless aftertaste. At the same time, it is coated with honey and air-dried at 8-10℃ for 1-2 hours and air-dried for 1 hour. This not only gives the chicken skin an attractive color, but also adds a unique sweet flavor, which blends perfectly with the aroma of the braised chicken, which is different from the single taste of traditional braised country chicken. Furthermore, the taste is excellent. The marinating process is based on scientific formulas and precise seasoning ratios. Combined with refrigeration at 5°C for 3 hours, the chicken can evenly absorb the flavor to avoid uneven saltiness. The 3-minute kneading ensures that the seasoning penetrates deep into the chicken, making every bite of chicken full of flavor. In addition, the reasonable shaping, air-drying, and air-drying processes make the chicken skin firm and chewy, and the chicken texture is firm but not dry, maintaining just the right elasticity. Whether it is torn by hand or cut into pieces, the taste is satisfactory. Finally, it is also conducive to industrial production. The entire process from raw material preparation to finished product production is standardized. The parameters of each link are clear and easy to operate and master, reducing the impact of manual operation differences on product quality, providing a solid foundation for industrial mass production. The standardized process can effectively shorten the production cycle and improve production efficiency. At the same time, it ensures stable product quality, meets the market's growing demand for braised native chickens, and helps companies expand their market share and improve economic benefits. In summary, it is of great market promotion value. DETAILED DESCRIPTION

[0030] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0031] The present invention mainly comprises the following production steps:

[0032] 1. Raw material preparation

[0033] Selection of native chickens: Choose native chickens weighing 1500g that have been free-range for one and a half years and then rested for three days to ensure that the meat is firm and has a strong flavor. When slaughtering, strictly control the temperature within the range of 70-85℃, so that the blood of the chicken can be drained cleanly without damaging the nutritional content and taste of the chicken due to excessive temperature.

[0034] Ingredients selection: Accurately weigh 900 grams of angelica, 600 grams of shiitake mushrooms, 4500 grams of green onions, 5400 grams of ginger, 1500 grams of star anise, 300 grams of cinnamon, 1200 grams of tomatoes, and 1200 grams of dates. These ingredients will give the braised native chicken a unique complex aroma.

[0035] 2. Deacidification

[0036] The slaughtered native chickens are quickly moved into the acid-draining room. Within 1-2 hours, the temperature control system of the acid-draining room is used to accurately adjust the indoor temperature to 2-7°C. At the same time, the air pressure regulating device is used to ensure that the environmental pressure is stably maintained at 1 atmosphere. The relative humidity of the environment is accurately controlled at 94% with the help of humidity control equipment. The native chickens are stored in such a standard environment for 12 to 18 hours to effectively decompose harmful substances such as lactic acid in the chicken and improve the freshness and taste of the chicken.

[0037] 3. Pickling and Refrigeration

[0038] Marinating: After deacidification, place the native chicken immediately into the marinating container. According to the traditional marinating recipe, apply the prepared amount of salt, cooking wine, soy sauce and other seasonings evenly on the inside and outside of the chicken to ensure that every part of the chicken is fully exposed to the seasoning. The marinating time is reasonably controlled according to the size and thickness of the chicken, generally [X] hours (can be fine-tuned based on actual experience).

[0039] Refrigeration: After marinating, carefully place the free-range chicken in a refrigerator set at 5°C for 3 hours. The low temperature environment can make the chicken firmer and allow the marinade to penetrate deeply, locking in the juice and flavor of the chicken.

[0040] 4. Knead and taste

[0041] Take the free-range chicken out of the refrigerator, place it on a clean workbench, put on sterile gloves, and gently and evenly knead the chicken body for 3 minutes. The kneading should be strong enough not to damage the chicken fibers. Kneading will encourage the seasoning that has penetrated into the surface of the chicken during the marinating process to diffuse deeply into the inside, so that the chicken is fully flavored.

[0042] 5. Finalization

[0043] According to the natural shape of the native chicken, the wings, legs and other parts of the chicken are fixed in the ideal shape position using special shaping molds or traditional manual tying methods, ensuring that the chicken maintains a regular and beautiful appearance during subsequent processing, facilitating cooking operations and finished product presentation.

[0044] 6. Apply honey and air dry

[0045] Apply honey: Choose high-quality natural honey, dip a soft-bristled brush in an appropriate amount of honey, and apply it evenly and carefully on the skin of the native chicken to form a thin honey film. Honey can not only add a unique sweet flavor in the subsequent processing process, but also make the chicken skin present an attractive color after heating.

[0046] Air drying: Hang the chicken coated with honey in a well-ventilated air-drying room with a stable temperature of 8-10℃. The air-drying time is strictly controlled within 1-2 hours. During this period, adjust the air-drying angle in time to ensure that all parts of the chicken are evenly exposed to the wind, so that the skin gradually dries and tightens, laying the foundation for subsequent drying and cooking.

[0047] 7. Air-drying treatment

[0048] The air-dried free-range chicken is transferred to the drying room. The temperature in the drying room is precisely controlled at 8-10℃ and the drying time is 1 hour, so that the moisture inside the chicken can be more evenly distributed, the meat is firmer and the flavor is more mellow.

[0049] 8. Slow Cooking and Stewing

[0050] Carefully place the air-dried chicken in a large enough stew pot, add enough water to make sure the water completely covers the chicken, add the prepared angelica, mushrooms, green onions, ginger, star anise, cinnamon, tomatoes, dates and other ingredients, first use high heat to quickly boil the soup in the pot, then turn to low heat and simmer for 5 hours, which is the main time for stewing. During the slow stewing process, pay close attention to the state of the soup and stir it from time to time to ensure that the chicken is heated evenly and fully absorbs the essence of the ingredients. After stewing, turn off the heat and let the chicken soak in the soup for 5 hours to make the stewed flavor penetrate into the bone marrow, and finally complete the delicious stewed chicken.

[0051] In order to further optimize the above technical solution, the following complex and innovative processes are added from the three main stages of pretreatment, cooking process and post-treatment:

[0052] Preprocessing stage

[0053] Ultrasonic cleaning process

[0054] How to operate: Pour enough pure water into the ultrasonic cleaning tank, and make sure the water level can completely cover the chicken. After carefully placing the chicken in the cleaning tank, turn on the ultrasonic device, accurately adjust the frequency to 40-60kHz, and set the power to 200-300W. During the cleaning process, the high-frequency vibration generated by the ultrasound will act on the chicken in all directions, completely removing impurities, bacteria and blood residues on its surface. The entire cleaning process lasts 15-20 minutes. After the cleaning is completed, turn off the ultrasonic device and gently wipe the moisture on the surface of the chicken with a clean towel.

[0055] Required equipment: ultrasonic cleaning tank, ultrasonic generator with adjustable frequency and power.

[0056] Cooking process stages

[0057] Steam pre-cooking process

[0058] Operation method: Place the air-dried chicken steadily on the steaming rack of a special steam pot, making sure that the chickens are not squeezed and are positioned correctly. Then, close the lid of the steam pot tightly, start the steam generator, and quickly raise the steam temperature in the pot to 105-110°C. When the temperature reaches the target range, start the timer and continue steaming for 20-30 minutes. During the steaming process, the operator needs to pay close attention to the state of the steam in the pot through the observation window of the steam pot to ensure that the steam is evenly distributed. If any abnormality is found, adjustment measures should be taken in time. After steaming, turn off the steam generator first, and wait until the pressure in the pot naturally drops to a safe range, then carefully open the lid and take out the chicken.

[0059] Equipment required: special steam pot (equipped with steam generating device, observation window and pressure control system), steam rack.

[0060] Staged marinating process

[0061] How to do it:

[0062] First slow cooking: Place the chicken in a large enough pot and add enough water to cover the chicken. Then, add the prepared angelica, mushrooms and other ingredients into the pot. First, quickly boil the soup in the pot over high heat, then turn to low heat, control the temperature of the soup accurately at 80-90℃, and start slow cooking for 2 hours. During the slow cooking, gently turn the chicken over with a wooden spatula every 15-20 minutes to ensure that it is heated evenly.

[0063] Soaking and cooling: After 2 hours of slow cooking, turn off the heat and let the chicken cool naturally to room temperature in the soup. This process lasts for 1-2 hours. During this time, keep the pot still and do not stir it, so that the chicken fibers can fully absorb the flavor substances in the soup due to thermal expansion and contraction.

[0064] Second slow cooking: When the chicken cools down to room temperature, heat the sauce again to 95-100℃ and continue slow cooking for 3 hours. During this 3-hour slow cooking process, stir the sauce from time to time to prevent it from sticking to the pot, so that the chicken can fully absorb the essence of the ingredients and form a rich and mellow stew.

[0065] Equipment needed: A large saucepan, a wooden spatula, and a thermometer that can accurately measure the temperature of the broth.

[0066] Post-processing stage

[0067] Cold air setting process

[0068] Operation method: Carefully remove the soaked chicken from the soup and hang it on the hanging rack of the cold air setting room with a special hook. Turn on the refrigeration equipment and fan of the cold air setting room, strictly control the indoor temperature at 0-5℃, and adjust the wind speed to 3-5m / s. Under the blowing of cold air, the soup on the surface of the chicken will gradually condense, the skin will become tight, and the overall shape will be fixed. After 30-45 minutes of continuous processing, turn off the refrigeration equipment and fan and take down the chicken.

[0069] Required equipment: cold air setting room (equipped with refrigeration equipment, fan and hanging rack), special hooks.

[0070] UV sterilization process

[0071] Operation method: Place the cold-air-fixed chicken on the tray in the UV sterilizer. Make sure that all parts of the chicken can be fully exposed to UV radiation. After closing the sterilizer door, turn on the UV lamp with a wavelength of 254nm. By adjusting the power and irradiation distance of the lamp, the irradiation intensity can be accurately controlled at 50-80μW / cm 2 Set the irradiation time to 15-20 minutes. During the irradiation process, observe the irradiation status of the native chickens in real time through the observation window of the sterilization box to ensure that no abnormalities occur. After the irradiation is completed, turn off the ultraviolet lamp first, wait for the lamp to cool down, then open the box door and take out the native chickens.

[0072] Required equipment: UV sterilization box (equipped with 254nm UV lamp, observation window and intensity adjustment device), tray.

[0073] In this specification, each embodiment is described in a progressive manner, and each embodiment focuses on the differences from other embodiments. The same or similar parts between the embodiments can be referred to each other. For the device disclosed in the embodiment, since it corresponds to the method disclosed in the embodiment, the description is relatively simple, and the relevant parts can be referred to the method part.

[0074] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for preparing braised native chicken, characterized in that: The following steps are involved: Preparation of raw materials: select local chickens weighing 1500g that have been free-range for one and a half years and then rested for three days, and slaughter them at a temperature between 70-85℃; accurately weigh 900g of angelica, 600g of shiitake mushrooms, 4500g of green onions, 5400g of ginger, 1500g of star anise, 300g of cinnamon, 1200g of tomatoes, and 1200g of jujube as ingredients. Preprocessing: Ultrasonic cleaning: Pour enough pure water into the ultrasonic cleaning tank to cover the chicken, put the chicken in and turn on the ultrasonic device, adjust the frequency to 40-60kHz and the power to 200-300W, take out after cleaning for 15-20 minutes and wipe dry with a clean towel. Deacidification treatment: Move the slaughtered native chickens into the acid removal room within 1-2 hours, reduce the indoor temperature to 2-7°C, control the environmental pressure at 1 atmosphere, the relative humidity at 94%, and store for 12-18 hours. Marinating and refrigeration: After deacidification, the local chicken is marinated with salt, cooking wine, soy sauce and other seasonings evenly applied inside and outside the chicken body according to the traditional marinating recipe and marinated for [X] hours (may be fine-tuned based on actual experience), and then refrigerated in a 5℃ refrigerator for 3 hours. Rub and season: Take out the free-range chicken from the refrigerator, wear sterile gloves and gently and evenly rub the chicken body for 3 minutes on a clean workbench, using enough force not to damage the chicken fibers. Shaping: According to the natural shape of the native chicken, use special shaping molds or traditional manual binding methods to fix the wings, legs and other parts of the native chicken into an ideal shape. Apply honey and air dry: Use a soft-bristled brush to dip high-quality natural honey and apply it evenly and carefully on the skin of the native chicken; hang the native chicken in a well-ventilated air-drying room with a temperature of 8-10℃, and air-dry it for 1-2 hours, adjusting the air-drying angle as needed. Air-drying treatment: transfer the air-dried chicken to a drying room with a temperature of 8-10℃ and air-dry for 1 hour. Cooking Process: Steam pre-cooking: Place the air-dried free-range chicken on the steam rack of a special steam pot, close the lid, start the steam generator to make the steam temperature in the pot reach 105-110℃, and steam for 20-30 minutes. During the process, pay attention to the steam status through the observation window, and take out the free-range chicken after the pressure drops naturally. Stew in stages: Put the chicken in a large stew pot, add enough water and ingredients to cover the chicken, bring to a boil over high heat, then simmer at 80-90℃ for 2 hours over low heat, stirring with a wooden spatula every 15-20 minutes. After turning off the heat, let the chicken cool naturally to room temperature in the soup for 1-2 hours. Turn on the heat again to raise the soup temperature to 95-100℃, simmer for 3 hours, and stir from time to time. Post-processing: Cold air shaping: Use a hook to hang the soaked native chicken on the hanging rack in the cold air shaping room, turn on the refrigeration equipment and fan to make the indoor temperature 0-5℃ and the wind speed 3-5m / s. After 30-45 minutes of treatment, turn off the equipment and take out the native chicken. Ultraviolet sterilization: Place the chicken on the tray of the ultraviolet sterilization box, close the box door, turn on the 254nm wavelength ultraviolet lamp, and adjust the power and irradiation distance to make the irradiation intensity 50-80μW / cm 2 , irradiate for 15-20 minutes, observe through the observation window, and take out the native chicken after the lamp tube cools down.

2. The method for making braised native chicken according to claim 1, characterized in that: The equipment used in the ultrasonic cleaning process is an ultrasonic cleaning tank and an ultrasonic generator with adjustable frequency and power.

3. The method for making braised native chicken according to claim 1, characterized in that: The special steam cooker used in the steam precooking process is equipped with a steam generating device, an observation window and a pressure control system.

4. The method for making braised native chicken according to claim 1, characterized in that: The stepwise braising process uses a large-capacity stew pot, a wooden spatula and a thermometer capable of accurately measuring the temperature of the soup.

5. The method for making braised native chicken according to claim 1, characterized in that: The cold air setting room used in the cold air setting process is equipped with refrigeration equipment, a fan and a hanging rack, and special hooks are also required to hang the native chickens.

6. The method for making braised native chicken according to claim 1, characterized in that: The ultraviolet sterilization box used in the ultraviolet sterilization process is equipped with a 254nm ultraviolet lamp, an observation window and an intensity adjustment device.