Making and processing method of marinated product

Abstract

The making and processing method comprises the following steps that 1, raw materials are prepared, specifically, cocks bred in a breeding farm in a captive mode are selected, the parts, capable of being marinated, of the cocks are slaughtered, the weight of the cocks is 1 jin, and aniseeds comprise 2-3 g of star aniseeds, 6-10 g of Chinese prickly ash, 1-2 g of radix angelicae, 3-4 g of fructus tsaoko, 8-10 g of bay leaves, 18-22 g of caraway, 40-60 g of green Chinese onions, 10-15 g of fresh ginger and 5-10 g of red peppers; the seasonings comprise 16 to 30 grams of table salt, 100 to 110 grams of light soy sauce, 10 to 20 grams of dark soy sauce and 10 to 30 grams of cooking wine; and step 2, trimming: removing impurities on the surface of the chicken by using an ash beating machine. According to the making and processing method of the marinated product, the uncooked chicken is rubbed, and then the cooked chicken is rubbed by using the fried seasoning juice, so that the chicken can be completely tasty, the taste of the marinated chicken is ensured, and the chicken can be completely tasty by pouring table salt into the chicken and massaging the chicken by hands. According to the invention, cutin impurities under chicken skin can be removed, chicken muscles are fully softened, the cooking time is shortened, the chicken can be bottomed to be tasty, and the quality of the marinated chicken is improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of marinated food making, in particular to a marinated food making and processing method. BACKGROUND

[0002] Marinated chicken is one of marinated foods, and is also one of marinated foods favored by the public. Marinated chicken is a traditional poultry food made by marinating process, mainly using chicken as raw material, and being cooked with spices and seasonings, and has the characteristics of mellow flavor. Different regions have their own characteristics in material selection, spice formula and production process, forming various local schools.

[0003] However, the existing marinated food making and processing method has the problem that the marinating liquid cannot penetrate into the inside of the marinated chicken, resulting in insufficient marinated chicken flavor and affecting the taste of the marinated chicken. In view of the above problem, it is urgent to make innovative design on the basis of the original marinated food making and processing method. SUMMARY

[0004] The purpose of the present application is to provide a marinated food making and processing method to solve the problems raised in the background art.

[0005] To achieve the above-mentioned purpose, the present application provides the following technical scheme: a marinated food making and processing method, comprising the following steps: Step 1: raw material preparation: select a cock raised in a farm, and after slaughtering, the part for marinating is one catty in weight. Large materials include 2-3 grams of star anise, 6-10 grams of Chinese prickly ash, 1-2 grams of white peony root, 3-4 grams of Amomum kravanh, 8-10 grams of spice leaf, 18-22 grams of coriander, 40-60 grams of green onion, 10-15 grams of ginger, and 5-10 grams of red pepper. Seasonings include 16-30 grams of salt, 100-110 grams of soy sauce, 10-20 grams of dark soy sauce, and 10-30 grams of cooking wine. Step 2: trimming: remove the impurities on the surface of the chicken by a dusting machine; Step 3: washing: put the chicken into a basin, pour 5-8 grams of salt onto the chicken, and massage the chicken with hands to remove the cutin under the chicken skin, fully soften the chicken muscle, shorten the cooking time, and also lay the foundation for flavoring. Wash the chicken thoroughly with flowing clean water; Step 4: cooking: pour water into a pot, add 5-10 grams of ginger and 10-30 grams of cooking wine, and cook the chicken in the pot until it is cooked. The cooking time is 15 minutes. If a chopstick can easily pass through the chicken, it means that the chicken is cooked. Ginger and cooking wine are used to remove the fishy smell of the chicken; Step 5: marinating: take the chicken out of the pot and put it into a basin, add 18-22 grams of coriander, 40-60 grams of green onion, 5-10 grams of ginger, 5-10 grams of red pepper, 11-20 grams of salt, 100-110 grams of soy sauce, and 10-15 grams of dark soy sauce into the basin, mix the above-mentioned materials together, and rub the chicken inside and outside with hands; Step six: stir-fry: pour the material in step five into the pot and stir-fry until fragrant, remove the solid material in the pot, only leave the sauce in the pot, pour the sauce onto the chicken again, rub the sauce inside and outside the chicken to make the chicken more flavorful; Step seven: deep-fry: put the marinated chicken into the deep fryer; Step eight: cook: steam heating through the double boiler; Step nine: cool: place the chicken in step eight on the cooling table until the food intermediate temperature is 15℃; Step ten: inner package: package the chicken in step eight through the packaging machine; Step eleven: sterilization: sterilization through the sterilization tank; Step twelve: washing: rinse with water; Step thirteen: drying: place the packaged chicken on the conveyor belt through the drying machine for drying; Step fourteen: outer package: through the continuous packaging machine.

[0006] Preferably, the rubbing time of the chicken in steps five and six is at least 5 minutes to achieve the effect of flavoring and removing fishy smell of the chicken.

[0007] Preferably, 3-8 grams of dark soy sauce need to be added to the sauce in step six to make the sauce in the pot more thick.

[0008] Preferably, the oil temperature in step seven needs to be kept at 170-190℃, first deep-fry at 170-180℃ for about 9-11 minutes until the chicken is fully cooked, then re-fry at 190℃ for 50-55 seconds to improve crispness and reduce greasiness.

[0009] Preferably, the sterilization in step eleven needs to be kept at 120℃ for at least 1 hour.

[0010] Compared with the prior art, the beneficial effects of the marinated product processing method are: by rubbing the uncooked chicken first and then rubbing the cooked chicken with the stir-fried sauce, the chicken can be fully flavored, the taste of the marinated chicken is guaranteed, by pouring salt onto the chicken and massaging the chicken with hands, the cutin under the chicken skin can be removed, the chicken muscle can be fully softened, the cooking time can be shortened, the flavor can be enhanced, and the quality of the marinated chicken is improved. DETAILED DESCRIPTION

[0011] The technical solutions in the embodiments of the present application are described clearly and completely, obviously, the described embodiments are only part of the embodiments of the present application, not all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor belong to the scope of protection of the present application.

[0012] The application provides a technical scheme: a processing method of a marinated product, comprising the following steps: Step one: raw material preparation: select a male chicken raised in a farm, and the marinated part after slaughtering is one catty in weight, the large materials include 2-3 grams of star anise, 6-10 grams of Chinese prickly ash, 1-2 grams of radix angelicae dahuricae, 3-4 grams of Amomum kravanh, 8-10 grams of lemongrass, 18-22 grams of coriander, 40-60 grams of green onion, 10-15 grams of ginger, and 5-10 grams of red pepper, and the seasonings include 16-30 grams of salt, 100-110 grams of soy sauce, 10-20 grams of dark soy sauce and 10-30 grams of cooking wine; Step two: trimming: remove the impurities on the surface of the chicken through a dusting machine; Step three: cleaning: put the chicken into a basin, pour 5-8 grams of salt on the chicken, and massage the chicken with hands, so that the cutin impurities under the chicken skin are removed, the chicken muscle is fully softened, the cooking time is shortened, the bottom taste is improved, and the quality of the marinated chicken is improved, and then the chicken is washed clean with flowing clean water; Step four: cooking: pour water into a pot, add 5-10 grams of ginger and 10-30 grams of cooking wine, and then pour the chicken into the pot and cook until the chicken is cooked, the cooking time is 15 minutes, a chopstick can easily pass through the chicken, which indicates that the chicken is cooked, and the ginger and the cooking wine are used to remove the fishy smell of the chicken; Step five: marinating: take the chicken out of the pot and put it into a basin, add 18-22 grams of coriander, 40-60 grams of green onion, 5-10 grams of ginger, 5-10 grams of red pepper, 11-20 grams of salt, 100-110 grams of soy sauce and 10-15 grams of dark soy sauce into the basin, mix the above-mentioned materials, and rub the chicken inside and outside with hands; Step six: frying: pour the materials in step five into a pot and fry, take out the solid materials in the pot, leave only the sauce in the pot, pour the sauce on the chicken again, and rub the sauce on the chicken inside and outside, so that the chicken is more flavored; Step seven: frying: put the marinated chicken into an oil frying machine for frying; Step eight: cooking: steam heating is carried out through a double-layer pot; Step nine: cooling: place the chicken in step eight on a cooling table until the food intermediate temperature is 15℃; Step ten: inner packaging: package the chicken in step eight through a packaging machine; Step eleven: sterilization: sterilize through a sterilization tank; Step twelve: cleaning: rinse with water; Step thirteen: drying: place the packaged chicken on a conveying belt through a drying machine for drying; Step fourteen: outer packaging: carry out through a continuous packaging machine.

[0013] In the example, the rubbing time of the chicken in step five and step six is at least 5 minutes, so that the chicken is flavored and the fishy smell is removed.

[0014] In step six of the example, 3-8 grams of dark soy sauce is added to the sauce to make the sauce thicker.

[0015] In step seven of the example, the oil temperature is kept at 170-190°C, and the chicken is first fried at 170-180°C for about 9-11 minutes until it is fully cooked, and then re-fried at 190°C for 50-55 seconds to improve crispness and reduce greasiness.

[0016] In step eleven of the example, sterilization is performed at 120°C for at least 1 hour.

[0017] Although the present application has been described in detail with reference to the foregoing embodiments, those skilled in the art can make modifications to the technical solutions described in the foregoing embodiments, or make equivalent replacements to some of the technical features, and any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present application shall be included in the protection scope of the present application.

Claims

1. A method for producing and processing braised food products, characterized in that, Includes the following steps: Step 1: Ingredient Preparation: Select a rooster raised in a farm. After slaughtering, the portion that can be braised should be about one pound. The spices include 2-3 grams of star anise, 6-10 grams of Sichuan peppercorns, 1-2 grams of angelica root, 3-4 grams of cardamom, 8-10 grams of bay leaves, 18-22 grams of cilantro, 40-60 grams of scallions, 10-15 grams of ginger, and 5-10 grams of red chili peppers. The seasonings include 16-30 grams of salt, 100-110 grams of light soy sauce, 10-20 grams of dark soy sauce, and 10-30 grams of cooking wine. Step 2: Finishing: Use a ash remover to remove impurities from the chicken's surface; Step 3: Cleaning: Place the chicken in a basin, pour 5-8 grams of salt on it, and massage the chicken with your hands to remove the keratinous impurities under the chicken skin, soften the chicken muscles, shorten the cooking time, and allow the flavor to penetrate. Rinse the chicken thoroughly with running water. Step 4: Cook the chicken. Pour water into a pot, add 5-10 grams of ginger and 10-30 grams of cooking wine, then add the chicken and cook for 15 minutes. The chicken is done when chopsticks can easily pierce it. The ginger and cooking wine are used to remove the chicken's fishy smell. Step 5: Marinate the chicken. Remove the chicken from the pot and place it in a bowl. Add 18-22 grams of cilantro, 40-60 grams of scallions, 5-10 grams of ginger, 5-10 grams of red chili peppers, 11-20 grams of salt, 100-110 grams of light soy sauce, and 10-15 grams of dark soy sauce to the bowl. Mix the above ingredients together and rub them into the chicken inside and out with your hands. Step Six: Sauté the seasoning: Pour the ingredients from Step Five into a pot and sauté until fragrant. Remove the solid ingredients from the pot, leaving only the sauce. Pour the sauce back over the chicken and rub it into the chicken inside and out to make it more flavorful. Step 7: Deep-frying: Place the marinated chicken into a deep fryer and deep-fry. Step 8: Cooking: Heat with steam using a jacketed kettle; Step 9: Cooling: Place the chicken from Step 8 on a cooling plate and cool until the center temperature of the food reaches 15°C. Step 10: Inner Packaging: Pack the chicken from Step 8 using a packaging machine; Step 11: Sterilization: Sterilize using a sterilization tank; Step 12 Cleaning: Rinse with water; Step 13: Drying: Place the packaged chicken on a conveyor belt using a dryer for drying; Step Fourteen: Outsourcing: Performed using a continuous packaging machine.

2. The method for producing and processing a braised food product according to claim 1, characterized in that: In steps five and six, the chicken must be kneaded for at least 5 minutes to ensure it is flavorful and free of any fishy smell.

3. The method for producing and processing a braised food product according to claim 1, characterized in that: In step six, 3-8 grams of dark soy sauce need to be added to the sauce to make it thicker.

4. The method for producing and processing a braised food product according to claim 1, characterized in that: In step seven, the oil temperature needs to be maintained at 170-190℃. First, perform the initial frying: fry at an oil temperature of 170-180℃ for about 9-11 minutes until the chicken is fully cooked. Then, fry again: after the oil temperature rises to 190℃, fry again for 50-55 seconds to improve crispiness and reduce greasiness.

5. The method for producing and processing a braised food product according to claim 1, characterized in that: In step eleven, sterilization must be carried out at 120°C for at least one hour.