Method for making roast chicken by using Hailang brown variety old hen as raw material

Abstract

The invention relates to the technical field of food processing, and provides a roast chicken making method using a Hailang brown variety old hen as a raw material, and the roast chicken making method comprises the following steps: carrying out breast cutting shaping, leg beating shaping, weaving, acid discharge, firing, marinating, smoking and post-treatment on a white chicken to obtain a roast chicken; the marinated spice is prepared from the following raw materials in percentage by weight: clove, fennel, rhizoma kaempferiae, liquorice, galangal, amomum tsao-ko, pepper, pericarpium citri reticulatae, fructus amomi, amomum tsao-ko, netmeg, radix angelicae, magnolia flower, myrcia, cinnamon, medlar, red dates, piper longum, amomum cardamomum, galangal, poria cocos, alpinia katsumadai, hawthorn, rhizoma zingiberis, red ginseng, lucid ganoderma, boat-fruited sterculia seed and the balance of star anise. According to the technical scheme, the problem that the meat quality and flavor of the roast chicken are poor in the prior art is solved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a method for preparing roast chicken using old hens of the Hy-Line Brown variety as raw materials. Background Art

[0002] As a high-quality poultry raw material, Hailan Brown breed old hens have the characteristics of firm meat and rich nutrition. Their protein, amino acid and various mineral content are higher than those of ordinary broilers, making them an ideal choice for making flavored roast chicken.

[0003] However, current roasting methods for Hy-Line Brown hens have numerous shortcomings. Traditional methods often rely on high-temperature frying or prolonged stewing, which can lead to moisture loss and toughening of the chicken, destroying some nutrients and failing to fully realize the meat's superior quality. Furthermore, existing recipes often rely too heavily on additives to enhance flavor, which neither meets the modern consumer's demand for a healthy diet nor obscures the natural flavor of the Hy-Line Brown hen. Furthermore, the coarse muscle fibers of Hy-Line Brown hens can make chewing difficult if not handled properly, compromising the eating experience. Therefore, developing a method for preparing roast chicken that can retain the nutrition and flavor of Hailan brown old hens, have a fresh and tender taste and does not contain too many additives has become a technical problem that needs to be solved urgently in this field. Summary of the Invention

[0004] The present invention provides a method for preparing roast chicken using old hens of the Hy-Line Brown variety as raw materials, which solves the problem of poor quality and flavor of roast chicken in the related art.

[0005] The technical solution of the present invention is as follows: The present invention provides a method for preparing roast chicken using old hens of the Hailan brown breed as raw materials, comprising the following steps: the white-striped chicken is subjected to breast trimming and shaping, leg beating and shaping, braiding, acid removal, roasting, braising, smoking, and post-processing to obtain the roast chicken; the braising spices are composed of the following raw materials in percentage by weight: 2.5% to 3.5% cloves, 11% to 13% fennel, 4% to 6% kaempferium, 3.5% to 4.5% liquorice, 3.8% to 4.2% ginger, 2.8% to 3.2% fennel, 7% to 9% pepper, 3.5% to 4.5% dried tangerine peel, 2.8% to 3.2% amomum, and 3.5% to 4.6% tsaoko. 5%, nutmeg 2.7%~3.3%, angelica dahurica 4.5%~5.5%, magnolia 1.8%~2.2%, bay leaf 2.5%~3.5%, cinnamon bark 5.5%~6.5%, wolfberry 1.9%~2.1%, red dates 1.8%~2.2%, piper longifolia 0.9%~1.1%, white cardamom 1.8%~2.2%, red cardamom 0.9%~1.1%, poria 1.8%~2.2%, tsaoko 1.8%~2.2%, hawthorn 1.8%~2.2%, dried ginger 2.5%~3.5%, red ginseng 0.9%~1.1%, ganoderma lucidum 0.9%~1.1%, sterculia lychnophora 1.8%~2.2%, and the remainder is star anise.

[0006] As a further technical solution, the marinated spices are composed of the following raw materials in the following weight percentages: 3% cloves, 12% fennel, 5% kaempferium, 4% licorice, 5% ginger, 3% fragrant sand, 8% pepper, 4% tangerine peel, 3% amomum villosum, 4% tsaoko, 3% nutmeg, 5% angelica, 2% magnolia, 3% bay leaf, 6% cinnamon, 2% wolfberry, 2% red dates, 1% piper longum, 2% white cardamom, 1% red cardamom, 2% poria, 2% tsaoko, 2% hawthorn, 3% dried ginger, 1% red ginseng, 1% ganoderma lucidum, 2% sterculia lychnophora, and the balance is star anise.

[0007] The formula of the present invention is scientifically designed in accordance with the traditional "king, minister, assistant and envoy" ratio logic. Taking specific spices as an example: star anise is the king ingredient, accounting for 15%, and is the core aroma source of the product; cloves are the assistant ingredient, accounting for 3%, and mainly play the role of harmonizing the aroma and enhancing the overall coordination. Experimental verification shows that when the cloves account for more than 5%, a noticeable bitterness will be produced, affecting the taste of the product. Pang Dahai is used as a condiment, accounting for 2%, and can release special ingredients during the braising process, optimizing the flavor of the roast chicken and enhancing the product characteristics.

[0008] In the present invention, the addition of Sterculia lychnophora does not have a negative impact on the original flavor of the chicken, while giving the product a unique taste.

[0009] In the present invention, the star anise is from Tengxian County, Guangxi, and the clove is from Meizhou, Guangdong.

[0010] In this invention, spices can be functionally grouped into a flavoring group, a fishy smell removal group, a coloring group, and other functional groups. The flavoring group includes star anise, cloves, and cumin. Star anise provides a base aroma, establishing the flavor base; cloves harmonize the aroma and enhance its persistence; and cumin adds herbal notes, enhancing the layered texture. The fishy smell removal group includes Sichuan peppercorns, ginger, and tsaoko. Sichuan peppercorns neutralize meaty fishy smells and enhance the numbing aroma; ginger suppresses fishy smells and imparts a pungent flavor; and tsaoko removes muttony odors and balances the greasy feel. The coloring group includes cinnamon bark, which imparts a natural brown-red hue to the product. The remaining spices form the other functional groups, including puffed tamarind, which releases special ingredients to optimize the flavor and enhance the product's distinctiveness; and wolfberry. Red dates, licorice, poria cocos, and hawthorn add a nourishing effect and enrich the taste. Kaempferia galanga, ginger, angelica dahurica, magnolia, bay leaves, longan, white cardamom, red cardamom, cardamom, dried ginger, red ginseng, and ganoderma lucidum synergistically enhance flavor, remove fishy smells, and balance the overall flavor.

[0011] As a further technical solution, the age of the white-striped chicken is over 550 days, and the weight of the white-striped chicken is 2.0~2.2kg.

[0012] In the present invention, Hailan brown old hens are used as the chicken source. By signing a designated breeding and recycling agreement with farmers, and attaching an anti-counterfeiting aluminum card with the words "Tang Le Liu Mei" printed on it at the base of the chicken claws during the chick introduction stage, the anti-counterfeiting identification and tracking of the chicken source are achieved, and the breeding base is limited to the non-epidemic area of ​​Hebei Province.

[0013] The chicken source in the present invention has the following characteristics: Firm and tough: Due to long-term egg-laying and long feeding period, the muscle fibers are well developed. After roasting and braising, the meat is firm and elastic, and can withstand long cooking times. Rich and mellow flavor: The chicken is delicious and mellow, with moderate fat. The fat seeps out during cooking, and the soup is golden and rich in aroma; The health advantages of low fat: long-term metabolism makes the subcutaneous fat layer thin, which meets the needs of a low-fat diet.

[0014] The chicken source in the present invention has the following nutritional value: Rich in nutrients and highly effective: Contains protein, iron, and calcium. Every 100g of chicken contains approximately 20g of protein and all essential amino acids. Its elimination and absorption rate exceeds 90%. It can promote tissue repair and enhance immunity. However, patients with hyperlipidemia or hypertension should consume it in moderation. High collagen content: The collagen content in the muscle is three times that of ordinary broiler chickens, which is beneficial for protecting joint cartilage and maintaining skin elasticity; High-quality fat composition: Subcutaneous fat is thin, with a fat content of about 4.5wt% (about 15wt% for ordinary broilers), mainly unsaturated fatty acids, suitable for middle-aged and elderly people and people with blood lipid control.

[0015] In terms of chicken sources in the present invention, the unique meat quality and nutritional value of Hailan gray old hens provide a fundamental guarantee for the quality of roast chicken; the anti-counterfeiting mark and fixed-point recycling agreement in the breeding process ensure that the chicken source is traceable and the quality is stable, thereby enhancing consumer trust.

[0016] As a further technical solution, the breast cutting and shaping includes the following steps: hold the back of the white-striped chicken with your left hand, with the chicken's head facing yourself, hold the scissors in your right hand and insert them into the crop on the right side of the white-striped chicken, lift the neck skin and move the tip of the scissors to the chicken's sternum, open the incision 30 degrees, insert forward close to the triangular sternum, keep the scissors parallel to the sternum and press down, and when the scissors are inserted to the same length as the sternum, cut the vertical bones of the chicken skeleton.

[0017] In the present invention, the breast cutting and shaping operation accurately processes the chicken breast bone, laying a foundation for the shape of the roast chicken and the flavor of the marinated chicken, ensuring that the shape and taste are stable during cooking.

[0018] As a further technical solution, the leg-shaping method includes the following steps: holding one leg of the white-striped chicken above the knee joint and below the thigh with the left hand so that the chicken body bears the weight, holding a stainless steel stick with a handle of 1.5 cm in diameter and 30 cm in length with the right hand, and breaking the bone at the upper 2 / 3 of the middle of the thigh bone, and doing the same on the other side.

[0019] In the present invention, beating the legs changes the bone structure of the chicken legs, which is convenient for shaping, making the roast chicken beautiful in shape, promoting uniform heat transfer during braising, and improving the braising effect.

[0020] As a further technical solution, the braiding includes the following steps: first, place the white-striped chicken with its chest facing upward and its head facing the operator, hold the chicken head with the left hand, stretch the right wing with the right hand, insert the chicken wing from the slaughter knife edge of the chicken head and out from the chicken's mouth, then turn the chicken wing to the back, bend the chicken neck, stop the chicken head at the root of the chicken wing, with the comb facing upward, and then fold and braid the left wing. After the chicken wings and chicken head are braided, grab the chicken claws and thigh joints with both hands and bend them back until the chicken claws are close to the chicken legs and stuffed into the chicken chest, with the joints of the two claws cross-linked, then stand the white-striped chicken on its side, press the joints at the base of the legs to reset the bones at the leg-beating point, ensure that the chicken shape is complete and the legs are not easy to open, and finally turn the chicken body over with the breast facing upward, press the chicken breastbone with the palm of your hand to collapse the breast-cutting point.

[0021] In the present invention, strict shaping gives the roast chicken a unique appearance, enhances visual appeal, facilitates spice penetration, and improves flavor.

[0022] As a further technical solution, the acid removal includes the following steps: stacking the shaped white-striped chickens in turnover baskets, with 6 chickens stacked in two horizontal and four vertical layers on each layer, for a total of two layers, 3 chickens stacked on the top layer, 15 chickens per basket, 7 layers on each pallet, and empty baskets stacked in the middle layer to avoid affecting the circulation of cold air, and sending the stacked white-striped chickens into the warehouse for acid removal.

[0023] As a further technical solution, the temperature of the acid discharge is 0-4°C, the relative humidity of the acid discharge is 85%-90%, and the time of the acid discharge is 24-48 hours.

[0024] In the present invention, acid removal has the following effects: Improved taste: During acid excretion, lactic acid in muscle fibers breaks down, muscle fiber structure relaxes, and the meat texture changes from stiff to soft and juicy, eliminating the sour taste and improving chewing palatability. Safety and quality preservation: 0~4℃ low temperature acid removal inhibits the activity of pathogenic bacteria, reduces the risk of spoilage, and the dry film on the meat surface blocks the invasion of microorganisms, extending the refrigerated shelf life; Nutritional optimization: Endogenous enzymes break down proteins to generate free amino acids, enhancing the flavor of meat and making the soup more flavorful. The protein structure is loose and easier to be digested and absorbed by the human body.

[0025] As a further technical solution, the braising process comprises the following steps: S1. Mix the spices, put them into a pot, boil the soup, skim off the foam, measure the salinity with a salinity meter and adjust it to 5.0-7.0 degrees as needed, then lower the heat, add salt, sugar, monosodium glutamate, and pure grain liquor with a concentration of more than 60 degrees, and stir evenly; S2. Add the white striped chicken with the breast facing down and the back facing up, stir evenly, then heat to 80-100℃, press the grate, turn the pot for the first time after 50 minutes, observe the tenderness of the chicken, release the soup from the chicken breast when turning the pot to prevent the chicken skin from bursting, and continue to stew for 120-150 minutes. Turn the pot for the second time after stewing for 2 hours, observe the degree of maturity of the chicken, and remove it from the pot if the meat is tender. Otherwise, continue to stew for about 30 minutes, observe the color, and remove it from the pot and drain the soup when it is mature. Calculated based on 180 white-striped chickens per pot, the amount of salt added is 3000-4500g, the amount of sugar added is 1000-1500g, the amount of MSG added is 300-450g, and the amount of pure grain liquor with an alcohol content of more than 60 degrees added is 500-800g.

[0026] As a further technical solution, the smoking includes the following steps: placing the roast chicken after draining the soup on a smoking cart, inserting a fixed bracket with the muzzle facing downward, and separating 6 chickens in each row independently; before smoking, raising the temperature of the smoking furnace plate to 400-405°C, the furnace cavity to 150-155°C, and the furnace plate to a dark red state (based on the fact that the white sugar does not catch fire in the furnace); pushing the roast chicken into the furnace and baking it for 2-3 minutes to dry the surface moisture; evenly sprinkling 600g of granular white sugar from the sprinkling port; closing the door to smoke and bake for 5 minutes, and finally taking the product out of the oven when it turns brownish red.

[0027] In the present invention, compared with the mainstream frying coloring process in the industry, the present invention adopts sugar smoking for coloring, which not only avoids the risk of carcinogens, but also adds a unique flavor and natural antiseptic effect to the product.

[0028] As a further technical solution, the post-processing includes the following steps: the smoked product is transferred to a normal temperature buffer room for natural drying and color fixation; when the center temperature drops to room temperature, the product vehicle is pushed into a 0~4℃ cooling room for air cooling; when the center temperature of the product drops to 15℃, the operator strictly disinfects it and hangs an anti-counterfeiting neck card; the product is packaged in a turnover basket with a square bag, with 15 pieces in each basket, and is handled with care and stored in a 0~4℃ finished product warehouse to obtain a roast chicken.

[0029] The roasting and braising steps of this invention combine natural spices from specific regions with century-old broth to impart a unique and rich flavor to the roast chicken. Sugar-smoking, instead of frying, reduces the risk of carcinogens while enhancing the product's unique flavor and natural preservative properties. This overall technology is distinct from similar products on the market, possessing strong market competitiveness and innovation, and is expected to lead a new trend in roast chicken production.

[0030] The present invention cites the national standard GB / T 15691-2008 "General Technical Requirements for Spices and Condiments" to ensure the scientificity and standardization of the proportions.

[0031] The working principle and beneficial effects of the present invention are: In the roast chicken production method of the present invention, in terms of operating technology, innovative breast cutting, leg beating and shaping techniques create a unique and beautiful roast chicken appearance and optimize the marinating effect; scientific acid removal treatment comprehensively improves the quality of chicken. DETAILED DESCRIPTION

[0032] 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 embodiments described 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 any creative efforts are within the scope of protection of the present invention.

[0033] Example 1 A method for preparing roast chicken using old hens of the Hailan brown variety as raw materials comprises the following steps: S1. Breast shaping: 180 Hy-Line Brown hens aged 560 days and weighing 2.0 kg were selected. The left hand supported the back of the white-striped chicken, with the chicken's head facing the self. The right hand held a pair of scissors and inserted them into the crop on the right side of the white-striped chicken. After lifting the neck skin, the tip of the scissors was brought to the chicken's sternum. The incision was opened 30 degrees and inserted forward close to the triangular sternum. The scissors were kept parallel to the sternum and pressed down. When the scissors were inserted to the same length as the sternum, the vertical bones of the chicken skeleton were cut. S2. Leg Shaping: Hold one leg of the chicken above the knee and below the thigh with your left hand, allowing the chicken to bear the weight. Hold a stainless steel stick with a handle 1.5cm in diameter and 30cm in length with your right hand, and break the bone about 2 / 3 of the way up the middle of the thighbone. Repeat the same process on the other side. S3. Braiding: First, place the chicken with its breast facing upwards and its head facing the operator. Hold the chicken head with your left hand and straighten the right wing with your right hand. Insert the wing through the butchering knife on the chicken head and out through the chicken's mouth. Then, tilt the wing back to bend the chicken's neck, with the head resting at the base of the wing and the comb facing upwards. Fold and braid the left wing. After the wings and head are braided, grasp the joints of the chicken's feet and thighs with both hands and bend them back until the feet are close to the chicken legs and stuffed into the chicken's chest. The joints of the two claws are interlocked. Then, stand the chicken on its side and press the joints at the base of the legs to reset the bones at the leg-breaking point. This ensures that the chicken shape is complete and the legs are not easily separated. Finally, turn the chicken over with the breast facing upwards and press the breastbone with your palms to collapse the breast-cut area. S4. Acid removal: Place the shaped white-striped chickens in turnover baskets, with 6 chickens stacked on each layer (two horizontal and four vertical layers), for a total of two layers. 3 chickens are stacked on the top layer, with 15 chickens per basket. Each tray can be stacked in 7 layers, with empty baskets stacked in the middle layer to avoid affecting the circulation of cold air. The stacked white-striped chickens are sent to a warehouse at 0°C for acid removal with a relative humidity of 85%. The acid removal time is 24 hours. S5. Braising: According to the total amount of spices used, 6750g, the spices are mixed as follows: cloves 2.5%, fennel 13%, kaempferia 6%, liquorice 3.5%, ginger 3.8%, fragrant sand 2.8%, pepper 9%, tangerine peel 3.5%, amomum villosum 2.8%, tsaoko 3.5%, nutmeg 2.7%, angelica 4.5%, magnolia 1.8%, bay leaf 2.5%, cinnamon 5.5%, wolfberry 1.9%, red date 1.8%, piper longum 0.9%, white cardamom 1.8%, red cardamom 0.9%, poria 1.8%, tsaoko 1.8%, hawthorn 1.8%, dried ginger 2.5%, red ginseng 0.9%, ganoderma lucidum 0.9%, sterculia lychnophora 1.8%, and the remainder is star anise. Pour the spices into the century-old soup, bring to a boil, skim off the foam, measure the salinity and adjust it to 5 degrees. Add 3000g of salt, 1000g of sugar, 300g of MSG, and 500g of pure grain liquor (60% or higher), and stir well. Add the prepared white-striped chicken (breast side down, back side up), stir well, and heat to 80°C. Press down the grate. After 50 minutes, stir the pot for the first time to observe the tenderness of the chicken and release the broth from the breast. Continue braising and stir the pot again after 120 minutes. When the chicken is done, remove it and drain the broth. S6. Smoking: Place the roast chicken after draining the soup on a smoking cart, insert a fixed bracket, and face the smoker mouth downward. Before smoking, raise the temperature of the smoker furnace plate to 400°C and the furnace cavity to 150°C. The furnace plate should be dark red. Push the roast chicken into the furnace and bake for 2 minutes to dry out the surface moisture. Evenly sprinkle 600g of granular white sugar from the feeding port. Close the door and smoke and bake for 5 minutes until the product turns brownish red. S7. Post-processing: The smoked products are transferred to a normal temperature buffer room for natural drying and color fixation. When the core temperature drops to room temperature, the product vehicle is pushed into a 0°C cooling room for air cooling. When the core temperature of the product drops to 15°C, the operator strictly disinfects it and hangs an anti-counterfeiting neck tag. The product is packaged in a turnover basket with a square bag, with 15 pieces in each basket. It is handled with care and stored in a 0°C finished product warehouse to obtain roast chicken.

[0034] Example 2 A method for preparing roast chicken using old hens of the Hailan brown variety as raw materials comprises the following steps: S1. Breast shaping: 180 Hy-Line Brown hens aged 570 days and weighing 2.1 kg were selected. The left hand supported the back of the white-striped chicken, with the chicken's head facing toward the self. The right hand held a pair of scissors and inserted them into the crop on the right side of the white-striped chicken. After lifting the neck skin, the tip of the scissors was brought to the chicken's sternum. The incision was opened 30 degrees and inserted forward close to the triangular sternum. The scissors were kept parallel to the sternum and pressed down. When the insertion length was equal to the sternum, the vertical bones of the chicken skeleton were cut. S2. Leg Shaping: Hold one leg of the chicken above the knee and below the thigh with your left hand, allowing the chicken to bear the weight. Hold a stainless steel stick with a handle 1.5cm in diameter and 30cm in length with your right hand, and break the bone about 2 / 3 of the way up the middle of the thighbone. Repeat the same process on the other side. S3. Braiding: First, place the chicken with its breast facing upwards and its head facing the operator. Hold the chicken head with your left hand and straighten the right wing with your right hand. Insert the wing through the butchering knife on the chicken head and out through the chicken's mouth. Then, tilt the wing back to bend the chicken's neck, with the head resting at the base of the wing and the comb facing upwards. Fold and braid the left wing. After the wings and head are braided, grasp the joints of the chicken's feet and thighs with both hands and bend them back until the feet are close to the chicken legs and stuffed into the chicken's chest. The joints of the two claws are interlocked. Then, stand the chicken on its side and press the joints at the base of the legs to reset the bones at the leg-breaking point. This ensures that the chicken shape is complete and the legs are not easily separated. Finally, turn the chicken over with the breast facing upwards and press the breastbone with your palms to collapse the breast-cut area. S4. Acid removal: Place the shaped white-striped chickens in turnover baskets, with 6 chickens stacked on each layer (two horizontal and four vertical layers), for a total of two layers. 3 chickens are stacked on the top layer, with 15 chickens per basket. Each tray can be stacked in 7 layers, with empty baskets stacked in the middle layer to avoid affecting the circulation of cold air. The stacked white-striped chickens are sent to a warehouse at 2°C for acid removal with a relative humidity of 88%. The acid removal time is 36 hours. S5. Braising: For a total of 6750g of spices, combine the following: 3% cloves, 12% fennel, 5% kaempferia, 4% licorice, 5% ginger, 3% fennel, 8% Sichuan peppercorns, 4% dried tangerine peel, 3% amomum villosum, 4% tsaoko, 3% nutmeg, 5% angelica dahurica, 2% magnolia, 3% bay leaves, 6% cinnamon, 2% wolfberry, 2% red dates, 1% piper longum, 2% white cardamom, 1% red cardamom, 2% poria, 2% tsaoko, 2% hawthorn, 3% dried ginger, 1% red ginseng, 1% ganoderma lucidum, 2% sterculia lychnophora, and the remainder star anise. Add to the century-old broth, bring to a boil, and skim off the foam. Measure the salinity and adjust to 6°C. Add 3500g salt, 1200g sugar, 400g MSG, and 600g pure grain liquor (60% or higher in alcohol) and stir well. Add the processed white-striped chicken (breast side down, back side up), stir well, then heat to 90℃ and press the grate; after 50 minutes, turn the pot for the first time to observe the tenderness of the chicken and release the soup from the chicken breast; continue to stew, turn the pot for the second time after 130 minutes, when the chicken is cooked, remove and drain the soup; S6. Smoking: Place the drained roast chicken onto a smoking cart, insert a fixed bracket, and place the smoker with the mouth facing downward. Before smoking, raise the temperature of the smoker's furnace plate to 402°C and the furnace cavity to 152°C. The furnace plate should be dark red. Push the roast chicken into the furnace and bake for 2.5 minutes to dry out the surface moisture. Evenly sprinkle 600g of granular white sugar through the feeding port. Close the door and smoke and bake for 5 minutes, until the product turns brownish red. S7. Post-processing: The smoked products are transferred to a normal temperature buffer room for natural drying and color fixation. When the core temperature drops to room temperature, the product vehicle is pushed into a 2°C cooling room for air cooling. When the core temperature of the product drops to 15°C, the operator strictly disinfects it and hangs an anti-counterfeiting neck tag. The product is packaged in a turnover basket with a square bag, with 15 pieces in each basket. It is handled with care and stored in a 2°C finished product warehouse to obtain roast chicken.

[0035] Example 3 A method for preparing roast chicken using old hens of the Hailan brown variety as raw materials comprises the following steps: S1. Breast shaping: 180 Hy-Line Brown hens aged 580 days and weighing 2.2 kg were selected. The left hand supported the back of the white-striped chicken, with the chicken's head facing toward the self. The right hand held a pair of scissors and inserted them into the crop on the right side of the white-striped chicken. After lifting the neck skin, the tip of the scissors was brought to the chicken's sternum. The incision was opened 30 degrees and inserted forward close to the triangular sternum. The scissors were kept parallel to the sternum and pressed down. When the scissors were inserted to the same length as the sternum, the vertical bones of the chicken skeleton were cut. S2. Leg Shaping: Hold one leg of the chicken above the knee and below the thigh with your left hand, allowing the chicken to bear the weight. Hold a stainless steel stick with a handle 1.5cm in diameter and 30cm in length with your right hand, and break the bone about 2 / 3 of the way up the middle of the thighbone. Repeat the same process on the other side. S3. Braiding: First, place the chicken with its breast facing upwards and its head facing the operator. Hold the chicken head with your left hand and straighten the right wing with your right hand. Insert the wing through the butchering knife on the chicken head and out through the chicken's mouth. Then, tilt the wing back to bend the chicken's neck, with the head resting at the base of the wing and the comb facing upwards. Fold and braid the left wing. After the wings and head are braided, grasp the joints of the chicken's feet and thighs with both hands and bend them back until the feet are close to the chicken legs and stuffed into the chicken's chest. The joints of the two claws are interlocked. Then, stand the chicken on its side and press the joints at the base of the legs to reset the bones at the leg-breaking point. This ensures that the chicken shape is complete and the legs are not easily separated. Finally, turn the chicken over with the breast facing upwards and press the breastbone with your palms to collapse the breast-cut area. S4. Acid removal: Place the shaped white-striped chickens in turnover baskets, with 6 chickens stacked on each layer (two horizontal and four vertical layers), for a total of two layers. 3 chickens are stacked on the top layer, with 15 chickens per basket. Each tray can be stacked in 7 layers, with empty baskets stacked in the middle layer to avoid affecting the circulation of cold air. The stacked white-striped chickens are sent to a warehouse at 4°C for acid removal with a relative humidity of 90%. The acid removal time is 48 hours. S5. Braising: According to the total amount of spices used, 6750g, the spices are mixed as follows: 3.5% cloves, 11% fennel, 4% galangal, 4.5% licorice, 4.2% ginger, 3.2% fragrant sand, 7% pepper, 4.5% tangerine peel, 3.2% amomum, 4.5% tsaoko, 3.3% nutmeg, 5.5% angelica, 2.2% magnolia, 3.5% bay leaf, 6.5% cinnamon, 2.1% wolfberry, 2.2% red date, 1.1% piper longum, 2.2% white cardamom, 1.1% red cardamom, 2.2% poria, 2.2% tsaoko, 2.2% hawthorn, 3.5% dried ginger, 1.1% red ginseng, 1.1% ganoderma lucidum, 2.2% sterculia lychnophora, and the remainder is star anise. Pour the spices into the century-old soup, bring to a boil, skim off the foam, measure the salinity and adjust it to 7 degrees. Add 4500g salt, 1500g sugar, 450g MSG, and 800g pure grain liquor (60%+) and mix well. Add the prepared white striped chicken (breast side down, back side up), stir well, then heat to 100°C and press down the grate. After 50 minutes, stir the pot for the first time to observe the tenderness of the chicken and release the broth from the breast. Continue braising and stir the pot again after 150 minutes. When the chicken is done, remove it and drain the broth. S6. Smoking: Place the drained roast chicken on a smoking cart, insert a fixed bracket, and place the smoker mouth downward. Before smoking, raise the temperature of the smoker's furnace plate to 405°C and the furnace cavity to 155°C. The furnace plate should be dark red. Push the roast chicken into the furnace and bake for 3 minutes to dry out the surface moisture. Evenly sprinkle 600g of granular white sugar through the feeding port. Close the door and smoke and bake for 5 minutes, until the product turns brownish red. S7. Post-processing: The smoked products are transferred to a normal temperature buffer room for natural drying and color fixation. When the core temperature drops to room temperature, the product vehicle is pushed into a 4°C cooling room for air cooling. When the core temperature of the product drops to 15°C, the operator strictly disinfects it and hangs an anti-counterfeiting neck tag. The product is packaged in a turnover basket with a square bag, with 15 pieces in each basket. It is handled with care and stored in a 4°C finished product warehouse to obtain roast chicken.

[0036] Comparative Example 1 Compared with Example 2, the difference in Comparative Example 1 is that no Sterculia lychnophora is added to the spices.

[0037] 1. Richness of aroma components: The roast chickens prepared in Examples 1 to 3 and Comparative Example 1 were tested with reference to NY / T 3294-2018 "Determination of flavor volatile substances in edible vegetable oils and fats - Gas chromatography-mass spectrometry" to test the richness of the aroma components.

[0038] 2. Sensory evaluation: A 10-member sensory evaluation team was organized to give scores, with a maximum score of 10. The average score was taken to obtain the aroma score.

[0039] The test results are shown in Table 1: Table 1 Performance test results of roast chickens prepared in Examples 1 to 3 and Comparative Example 1

[0040] As shown in Table 1, the addition of Sterculia lychnophora did not adversely affect the original flavor of the chicken, while giving the product a unique taste and aroma.

[0041] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A method for preparing roast chicken using old hens of the Hailan brown variety as raw materials, characterized in that: The following steps are involved: The roast chicken is obtained after the white strip chicken is subjected to breast cutting and shaping, leg beating and shaping, braiding, acid removal, roasting, braising, smoking and post-processing; the braising spices are composed of the following raw materials in percentage by weight: 2.5%-3.5% of cloves, 11%-13% of fennel, 4%-6% of safflower, 3.5%-4.5% of liquorice, 3.8%-4.2% of ginger, 2.8%-3.2% of fragrant sand, 7%-9% of pepper, 3.5%-4.5% of tangerine peel, 2.8%-3.2% of amomum villosum, 3.5%-4.5% of tsaoko, 2.7%-3.3% of nutmeg, 4.5%-5% of angelica dahurica .5%, magnolia 1.8%~2.2%, bay leaves 2.5%~3.5%, cinnamon 5.5%~6.5%, wolfberry 1.9%~2.1%, red dates 1.8%~2.2%, piper longifolia 0.9%~1.1%, white cardamom 1.8%~2.2%, red cardamom 0.9%~1.1%, poria 1.8%~2.2%, tsaoko 1.8%~2.2%, hawthorn 1.8%~2.2%, dried ginger 2.5%~3.5%, red ginseng 0.9%~1.1%, ganoderma lucidum 0.9%~1.1%, sterculia lychnophora 1.8%~2.2%, and the remainder is star anise.

2. The method for making roast chicken using old hens of the Hailan brown variety as raw materials according to claim 1, characterized in that: The age of the white-striped chicken is over 550 days, and the weight of the white-striped chicken is 2.0-2.2 kg.

3. The method for preparing roast chicken using old hens of the Hailan brown variety as raw materials according to claim 1, characterized in that: The breast cutting and shaping process includes the following steps: holding the back of the white-striped chicken with the left hand, with the chicken's head facing toward oneself, holding a pair of scissors in the right hand and inserting them into the crop on the right side of the white-striped chicken, lifting the neck skin and moving the tip of the scissors to the chicken's sternum, opening the incision 30 degrees, and inserting the scissors forward close to the triangular sternum, keeping the scissors parallel to the sternum and pressing them down, and when the insertion is equal in length to the sternum, cutting the vertical bones of the chicken skeleton.

4. The method for preparing roast chicken using old hens of the Hailan brown variety as raw materials according to claim 1, characterized in that: The leg-shaping method includes the following steps: holding one leg of the white-striped chicken above the knee joint and below the thigh with the left hand so that the chicken body bears the weight, holding a stainless steel stick with a handle of 1.5 cm in diameter and 30 cm in length with the right hand, and breaking the bone at the upper 2 / 3 of the middle of the thigh bone, and doing the same on the other side.

5. The method for preparing roast chicken using old hens of the Hailan brown variety as raw materials according to claim 1, characterized in that: The braiding comprises the following steps: firstly, the white-striped chicken is placed with its chest facing upward and its head facing the operator, the left hand holds the chicken head, the right wing is stretched out with the right hand, the chicken wing is inserted from the butchering knife edge of the chicken head and passed out from the chicken mouth, the chicken wing is then turned back to bend the chicken neck, the chicken head stops at the root of the chicken wing, the comb faces upward, and the left wing is folded and braided. After the chicken wings and the chicken head are braided, the joints of the chicken claws and thighs are grasped with both hands and folded back and bent until the chicken claws are close to the chicken legs and stuffed into the chicken chest, with the joints of the two claws interlocked. Then, the white-striped chicken is placed on its side, and the joints at the base of the two legs are pressed to reset the bones at the leg-beating position, ensuring that the chicken shape is complete and the legs are not easy to open. Finally, the chicken body is turned over with the breast facing upward, and the chicken breastbone is pressed with the palm of the hand to collapse the breast-cutting position.

6. The method for preparing roast chicken using old hens of the Hailan brown variety as raw materials according to claim 1, characterized in that: The acid removal process includes the following steps: stacking the shaped white-striped chickens in turnover baskets, with 6 chickens stacked in two horizontal and four vertical layers on each layer, for a total of two layers, 3 chickens stacked on the top layer, 15 chickens per basket, 7 layers on each pallet, and an empty basket stacked in the middle layer to avoid affecting the circulation of cold air, and sending the stacked white-striped chickens into the warehouse for acid removal.

7. The method for preparing roast chicken using old hens of the Hailan brown variety as raw materials according to claim 6, characterized in that: The temperature of the acid discharge is 0-4° C., the relative humidity of the acid discharge is 85%-90%, and the time of the acid discharge is 24-48 hours.

8. The method for preparing roast chicken using old hens of the Hailan brown variety as raw materials according to claim 1, characterized in that: The brine preparation comprises the following steps: S1. Mix the spices, put them into a pot, boil the soup, skim off the foam, measure the salinity with a salinity meter and adjust it to 5.0-7.0 degrees as needed, then lower the heat, add salt, sugar, monosodium glutamate, and pure grain liquor with a concentration of more than 60 degrees, and stir evenly; S2. Add the white striped chicken with the breast facing down and the back facing up, stir evenly, then heat to 80-100℃, press the grate, turn the pot for the first time after 50 minutes, observe the tenderness of the chicken, release the soup from the chicken breast when turning the pot to prevent the chicken skin from bursting, and continue to stew for 120-150 minutes. Turn the pot for the second time after stewing for 2 hours, observe the degree of maturity of the chicken, and remove it from the pot if the meat is tender. Otherwise, continue to stew for about 30 minutes, observe the color, and remove it from the pot and drain the soup when it is mature. Calculated based on 180 white-striped chickens per pot, the amount of salt added is 3000-4500g, the amount of sugar added is 1000-1500g, the amount of MSG added is 300-450g, and the amount of pure grain liquor with an alcohol content of more than 60 degrees added is 500-800g.

9. The method for preparing roast chicken using old hens of the Hailan brown variety as raw materials according to claim 1, characterized in that: The smoking process comprises the following steps: placing the roast chicken after draining the soup on a smoking cart, inserting a fixed bracket with the muzzle facing downward, and separating 6 chickens in each row; before smoking, raising the temperature of the smoking furnace plate to 400-405°C, the furnace cavity to 150-155°C, and the furnace plate to a dark red state (based on the fact that white sugar does not catch fire in the furnace); pushing the roast chicken into the furnace and baking it for 2-3 minutes to dry surface moisture; evenly spreading 600g of granular white sugar from the spreading port; closing the door to smoke and bake for 5 minutes, and finally taking the product out of the oven in a brown-red color.

10. The method for preparing roast chicken using old hens of the Hailan brown variety as raw materials according to claim 1, characterized in that: The post-processing includes the following steps: the smoked product is transferred to a normal temperature buffer room for natural drying and color fixation; when the center temperature drops to room temperature, the product vehicle is pushed into a 0-4°C cooling room for air cooling; when the center temperature of the product drops to 15°C, the operator strictly disinfects it and then hangs an anti-counterfeiting neck tag; the product is packaged in a turnover basket with a square bag, with 15 pieces in each basket, and is handled with care and stored in a 0-4°C finished product warehouse to obtain a roast chicken.

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