Preparation method of fargesia salt-baked chicken

Abstract

The present application relates to the technical field of food processing. The purpose of the present application is to provide a preparation method of Ficus tikoua salt baked chicken, comprising the following steps: S1: marinating chicken in Ficus tikoua marinating liquid to obtain Ficus tikoua marinated chicken; S2: evenly applying salt baked powder on the Ficus tikoua marinated chicken and then performing microwave baking to obtain Ficus tikoua salt baked chicken; S3: applying Ficus tikoua powder on the inside and outside of the Ficus tikoua salt baked chicken and then performing microwave baking, and cooling to obtain finished Ficus tikoua salt baked chicken. The present application solves the problems of insufficient penetration of Ficus tikoua aroma and serious waste of nutritional components in the prior art, and realizes Ficus tikoua salt baked chicken with rich nutrition and strong Ficus tikoua aroma.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a method for preparing salt-baked chicken with five-finger peach. Background Technology

[0002] Salt-baked chicken is a traditional Cantonese dish, beloved by consumers for its crispy skin, tender meat, and savory flavor. However, as consumers increasingly demand more diverse flavors and healthier nutrition, traditional salt-baked chicken relies mainly on salt and a small amount of spices for seasoning, resulting in a relatively simple flavor and limited nutritional value.

[0003] Five-finger peach, a plant used in both medicine and food, possesses a unique coconut milk aroma and health benefits such as strengthening the spleen and lungs, dispelling dampness, and relaxing muscles. In recent years, it has been attempted to be used in the preparation of salt-baked chicken. However, most existing techniques simply involve crushing dried five-finger peach and mixing it with other salt-baking seasonings, or only soaking it briefly during the marinating stage. This crude method of addition has the following technical defects: 1. The volatile aroma components of five-finger peach (such as psoralen and coumarins) cannot effectively and stably penetrate deep into the chicken meat, resulting in a weak and short-lasting aroma in the finished product; 2. There is a lack of targeted extraction and retention methods for effective components, leaving most of the nutritional and functional components in the residue and failing to transfer to the chicken meat, greatly wasting the nutritional value of five-finger peach, making the claim of "rich in nutrients" merely a conceptual claim.

[0004] Therefore, providing a nutritious, healthy, uniquely flavorful, and long-lasting processing method for Five-Finger Peach Salt-Baked Chicken to meet the diverse production needs of Five-Finger Peach Salt-Baked Chicken is an urgent problem to be solved. Summary of the Invention

[0005] In order to overcome the shortcomings of the prior art, the purpose of this invention is to solve the problems of insufficient aroma penetration and serious waste of nutrients in the prior art, and to achieve a salt-baked chicken with five-finger peach that is rich in nutrients and has a strong aroma of five-finger peach.

[0006] To achieve the above objectives, the present invention provides a method for preparing salt-baked chicken with five-finger peach, comprising the following steps: S1: Marinate the chicken in the five-finger peach marinade to obtain five-finger peach marinated chicken; S2: After evenly coating the salt-baking powder onto the five-finger peach marinated chicken, microwave it to obtain five-finger peach salt-baked chicken; S3: Apply five-finger peach powder to the inside and outside of the five-finger peach salt-baked chicken and microwave it. After cooling, the five-finger peach salt-baked chicken is ready.

[0007] Preferably, in step S1, the pickling solution of *Ficus hirta* includes a pickling solution and a *Ficus hirta* extract, wherein the ratio of the pickling solution to the *Ficus hirta* extract is 30:1.

[0008] Preferably, the marinade includes salt, sugar, scallions, ginger, garlic, soy sauce, cooking wine, Sichuan peppercorns, star anise, cinnamon, cloves, monosodium glutamate, galangal, dried chili peppers, bay leaves, sand ginger, angelica root, cardamom, amomum villosum, dried tangerine peel, amomum tsao-ko, licorice root, fennel seeds, and purified water.

[0009] Preferably, the preparation of the marinade includes: simmering and filtering 2.0% salt, 2.0% sugar, 1.5% scallions, 1.5% ginger, 1.5% garlic, 1.5% soy sauce, 1.5% cooking wine, 0.5% Sichuan peppercorns, 0.4% star anise, 0.3% cinnamon, 0.3% cloves, 0.3% monosodium glutamate, 0.3% galangal, 0.25% dried chili peppers, 0.2% bay leaves, 0.2% sand ginger, 0.2% angelica root, 0.2% cardamom, 0.2% amomum villosum, 0.2% dried tangerine peel, 0.2% amomum tsao-ko, 0.2% licorice root, 0.2% fennel seeds, and 30% purified water (by weight of chicken) to obtain the marinade. Preferably, the preparation of the five-finger peach extract includes: taking dried five-finger peach chunks or slices at 2% of the weight of chicken meat for extraction, precipitating the filter residue, and concentrating the supernatant to obtain the five-finger peach extract.

[0010] Preferably, in step S1, the marinating process includes: immersing the chicken completely in the five-finger peach marinade for 20 minutes.

[0011] Preferably, in step S3, the five-finger peach powder is an ultrafine powder made from five-finger peach.

[0012] Preferably, in step S2, the microwave baking includes placing both sides of the five-finger peach marinated chicken in a microwave oven and baking on high power for 10 minutes.

[0013] Preferably, in step S3, the microwave baking includes: placing the five-finger peach salt-baked chicken in a microwave oven and baking it on high power for 10 minutes, then flipping it over and baking it for another 5 minutes.

[0014] Preferably, in step S1, marinating includes: placing the chicken and the five-finger peach marinade in a vacuum tumbler and marinating for 15 minutes.

[0015] Compared with existing technologies, the advantages of this invention are as follows: by marinating the chicken in the five-finger peach marinade, the marinade is pre-penetrated, and then microwave baking solidifies the marinade flavor into the chicken fibers. By applying five-finger peach powder a second time and then microwave baking a second time, the five-finger peach aroma is not only rich and flavorful, forming a dual flavor effect of aroma inside and out; the two microwave baking times can better lock in moisture and form a crispy skin, improve the elasticity of the meat, and enrich the nutrition; the preparation process of the five-finger peach salt-baked chicken product has a shorter operation time, which is less than the 60-90 minutes of traditional salt-baked chicken baking time, making it convenient for large-scale production. Detailed Implementation

[0016] The present invention will now be described in more detail. It should be noted that the following description of the present invention is merely illustrative and not restrictive.

[0017] Where possible, the various embodiments described below can be rearranged to form other embodiments not shown in the following description; the various technical features described below can also be rearranged to form other embodiments not shown in the following description.

[0018] To address the problems of insufficient aroma penetration and wasted nutrients in existing technologies, this application provides a method for preparing salt-baked chicken with five-finger peach, characterized by the following steps: S1: Marinate the chicken in the five-finger peach marinade to obtain five-finger peach marinated chicken; Specifically, in step S1, the *Ficus hirta* pickling solution includes a pickling liquid and a *Ficus hirta* extract, with a ratio of 30:1. The extract provides a higher concentration of the effective components of *Ficus hirta* (psoralen, coumarin, etc.), which penetrates more easily than using the dry powder directly. This specific ratio represents the optimal flavor balance.

[0019] Specifically, the marinade includes salt, sugar, scallions, ginger, garlic, soy sauce, cooking wine, Sichuan peppercorns, star anise, cinnamon, cloves, MSG, galangal, dried chili peppers, bay leaves, sand ginger, angelica root, cardamom, amomum villosum, dried tangerine peel, amomum tsao-ko, licorice root, fennel seeds, and purified water. These ingredients provide a basic savory flavor, which, combined with the coconut milk aroma of five-finger peach, creates a complex and layered aroma. The combination of various spices effectively removes the chicken's gamey smell and enhances the overall flavor.

[0020] Specifically, the preparation of the marinade involves boiling and filtering 2.0% salt, 2.0% sugar, 1.5% scallions, 1.5% ginger, 1.5% garlic, 1.5% soy sauce, 1.5% cooking wine, 0.5% Sichuan peppercorns, 0.4% star anise, 0.3% cinnamon, 0.3% cloves, 0.3% MSG, 0.3% galangal, 0.25% dried chili peppers, 0.2% bay leaves, 0.2% sand ginger, 0.2% angelica root, 0.2% cardamom, 0.2% amomum villosum, 0.2% dried tangerine peel, 0.2% amomum tsao-ko, 0.2% licorice root, 0.2% fennel seeds, and 30% purified water (by weight of chicken). The boiling process allows the flavor compounds in the spices to fully dissolve, while filtration removes impurities, ensuring a clear marinade that can be evenly applied.

[0021] Specifically, the preparation of the *Ficus hirta* extract includes: taking dried *Ficus hirta* chunks or slices, accounting for 2% of the weight of chicken meat, for extraction; after filtering and settling the residue, taking the supernatant and concentrating it to obtain the *Ficus hirta* extract. The concentration process increases the concentration of effective ingredients by 5 to 6 times, significantly improving the transfer rate, while the 3-hour extraction time allows for the full extraction of aroma components.

[0022] Specifically, the marinating process involves completely immersing the chicken in the five-finger peach marinade for 20 minutes to ensure even contact between the surface and the interior of the chicken, achieving effective pre-penetration.

[0023] Another specific step, in step S1, involves marinating the chicken and the five-finger peach marinade in a vacuum tumbler for 15 minutes, which can shorten the marinating time and enhance the penetration effect.

[0024] S2: After evenly coating the salt-baking powder onto the five-finger peach marinated chicken, microwave it to obtain five-finger peach salt-baked chicken; Specifically, in step S2, microwave baking includes placing both sides of the five-finger peach marinated chicken in a microwave oven and baking on high power for 10 minutes. Baking both sides separately ensures even heating, allowing the chicken to reach 60-70% cooked, initially solidifying the flavor and locking in moisture.

[0025] S3: Apply five-finger peach powder to the inside and outside of the five-finger peach salt-baked chicken and microwave it. After cooling, the five-finger peach salt-baked chicken is ready.

[0026] Specifically, in step S3, the five-finger peach powder is an ultra-fine powder made from five-finger peach. The ultra-fine powder has a small particle size and strong adhesion. The baking after the second application allows the aroma to be released more fully, resulting in a better outer layer fragrance effect.

[0027] Specifically, in step S3, microwave baking includes: placing the five-finger peach salt-baked chicken in a microwave oven and baking on high power for 10 minutes, then flipping it over and baking for another 5 minutes. The second baking activates and penetrates the aroma in the ultrafine powder, which can improve the persistence of the aroma, while making the chicken skin golden and crispy, and preventing it from burning.

[0028] The principles and effects of the present invention will be further illustrated below through different specific embodiments.

[0029] Example 1 Take freshly slaughtered chicken meat, hang it to dry, and weigh it. Mix the seasonings and spices according to the recipe based on the percentage of chicken weight, place them in a steamer and cook at 100°C for 40 minutes. After cooling, filter the mixture through three layers of gauze to obtain the marinade. Take whole pieces of *Ficus hirta* (also known as five-finger peach), weighing 2% of the chicken meat. Cut them into 2-3 cm pieces or slices. Add 5-6 times the amount of water to the mixture and extract for about 3 hours. After cooling and settling the residue, concentrate the supernatant to obtain *Ficus hirta* extract. (Each 100 kg of material yields 18-20 kg of concentrated extract.) The pickling liquid and the extract of *Symplocos buergeriana* were mixed at a ratio of 30:1 to prepare the pickling liquid of *Symplocos buergeriana*. After evenly coating the marinated chicken with five-finger peach powder, place it in the microwave and bake on both sides for 10 minutes at a high power of 400W-700W to obtain five-finger peach salt-baked chicken. After cooling the Five-Finger Peach Salt-Baked Chicken, coat it inside and out with ultra-fine powder made from Five-Finger Peach. Then, put it in a microwave oven and bake it at a high power of 400W-700W for 10 minutes. Turn it over and bake it for another 5 minutes. Use a vacuum cooler to cool the baked Five-Finger Peach Salt-Baked Chicken to room temperature to obtain the finished Five-Finger Peach Salt-Baked Chicken.

[0030] Example 2 Unlike Example 1, step 2 in this example uses vacuum tumbling marinating: the chicken and marinade are placed in the hopper of the vacuum tumbling machine and marinated for 15 minutes according to the operating method of the vacuum tumbling machine.

[0031] Example 3 Unlike Example 1, in this example, step 2 involves manual application of the marinade: the marinade is applied manually, the chicken is massaged all over for 5 minutes, and then marinated for 10 minutes each time.

[0032] Comparative Example 1 Unlike Example 1, in this comparative example, the five-finger peach powder was pulverized to 80 mesh without extraction or concentration. The five-finger peach powder was directly added during the cooking process of seasonings and spices. After cooking at 100°C for 40 minutes, it was cooled and filtered through three layers of gauze to obtain a marinade containing the five-finger peach powder.

[0033] Comparative Example 2 Unlike Example 1, in this comparative example, the dried five-finger peach material was pulverized and passed through an 80-mesh sieve before being directly mixed with seasonings and spices and applied to the chicken for marinating for 20 minutes.

[0034] Comparative Example 3 Unlike Example 1, in this comparative example, a layer of oil was poured into the bottom of a rice cooker, and an appropriate amount of ginger slices and five-finger peach were added. The five-finger peach marinated chicken was then placed in the rice cooker, the lid was closed, and the rice cooker was set to the cooking mode. The chicken was flipped over halfway through cooking. After cooking, the chicken was removed and cooled to obtain five-finger peach salt-baked chicken. The five-finger peaches from the rice cooker were then stuffed into the chicken's cavity and microwaved.

[0035] Comparative Example 4 Unlike Example 1, the five-finger peach marinated chicken is evenly coated with salt-baking powder and then placed in a microwave oven. It is baked on both sides for 10 minutes at a high power of 400W to 700W. After baking and cooling, it is deep-fried in an oil pan at a temperature of 160 to 180°C, turning it frequently to prevent it from sticking to the pan and burning, which would affect its appearance. When the surface turns golden brown, it is taken out and cooled to obtain five-finger peach salt-baked chicken.

[0036] Comparative Example 5 Unlike Example 1, the chicken marinated with five-finger peach was evenly coated with salt-baking powder and then placed in a microwave oven and baked at 400W-700W high power for 15 minutes, then flipped over and baked for another 5 minutes to obtain five-finger peach salt-baked chicken.

[0037] Sensory evaluation Sensory evaluation was conducted by a panel of 20 trained members (male to female ratio of 1:1, aged 25 to 40 years) who scored the samples and took the average. The sensory evaluation form is shown in Table 1 and the scoring results are shown in Table 2.

[0038] Table 1 Sensory Evaluation Criteria

[0039] Table 2 Sensory evaluation results

[0040] As can be seen from the sensory evaluation results in Table 2, the overall score of Example 1 (9.28 points) is significantly higher than that of all comparative examples. This indicates that the complete process chain of the present invention, namely "concentration of Prunus pedatus extract → wet pickling → microwave baking → secondary coating of Prunus pedatus ultrafine powder → microwave baking → vacuum cooling", has produced a synergistic effect and achieved unexpected technical results. In particular, compared with Comparative Example 1 (6.74 points) and Comparative Example 2 (8.77 points), the present invention has significant advantages in flavor penetration and aroma retention.

[0041] Although several specific embodiments of the present invention have been shown and described above, it is to be understood that the above embodiments are merely exemplary and should not be construed as limiting the scope of protection of the present invention. Any non-substantial changes and substitutions made by those skilled in the art are within the scope of protection claimed by the present invention.

Claims

1. A method for preparing salt-baked chicken with five-finger peach, characterized in that, Includes the following steps, S1: Marinate the chicken in the five-finger peach marinade to obtain five-finger peach marinated chicken; S2: After evenly coating the salt-baking powder onto the five-finger peach marinated chicken, microwave it to obtain five-finger peach salt-baked chicken; S3: Apply five-finger peach powder to the inside and outside of the five-finger peach salt-baked chicken and microwave it. After cooling, the five-finger peach salt-baked chicken is ready.

2. The method for preparing salt-baked chicken with five-finger peach as described in claim 1, characterized in that, In step S1, the pickling solution of *Ficus hirta* includes a pickling solution and a *Ficus hirta* extract, and the ratio of the pickling solution to the *Ficus hirta* extract is 30:

1.

3. The method for preparing salt-baked chicken with five-finger peach as described in claim 2, characterized in that, The marinade includes salt, sugar, scallions, ginger, garlic, soy sauce, cooking wine, Sichuan peppercorns, star anise, cinnamon, cloves, monosodium glutamate, galangal, dried chili peppers, bay leaves, sand ginger, angelica root, cardamom, amomum villosum, dried tangerine peel, amomum tsao-ko, licorice root, fennel seeds, and purified water.

4. The method for preparing salt-baked chicken with five-finger peach as described in claim 3, characterized in that, The preparation of the marinade involves steaming and filtering 2.0% salt, 2.0% sugar, 1.5% scallions, 1.5% ginger, 1.5% garlic, 1.5% soy sauce, 1.5% cooking wine, 0.5% Sichuan peppercorns, 0.4% star anise, 0.3% cinnamon, 0.3% cloves, 0.3% monosodium glutamate, 0.3% galangal, 0.25% dried chili peppers, 0.2% bay leaves, 0.2% sand ginger, 0.2% angelica root, 0.2% cardamom, 0.2% amomum villosum, 0.2% dried tangerine peel, 0.2% amomum tsao-ko, 0.2% licorice root, 0.2% fennel seeds, and 30% purified water to obtain the marinade.

5. The method for preparing salt-baked chicken with five-finger peach as described in claim 2, characterized in that, The preparation of the five-finger peach extract includes: taking dried five-finger peach chunks or slices at 2% of the weight of chicken meat for extraction, filtering and precipitating the residue, and then concentrating the supernatant to obtain the five-finger peach extract.

6. The method for preparing salt-baked chicken with five-finger peach as described in claim 1, characterized in that, In step S1, the marinating process includes: immersing the chicken completely in the five-finger peach marinade for 20 minutes.

7. The method for preparing salt-baked chicken with five-finger peach as described in claim 1, characterized in that, In step S3, the Five-Finger Peach Powder is an ultrafine powder made from Five-Finger Peach.

8. The method for preparing salt-baked chicken with five-finger peach as described in claim 1, characterized in that, In step S2, the microwave baking includes placing both sides of the five-finger peach marinated chicken in a microwave oven and baking on high power for 10 minutes.

9. The method for preparing salt-baked chicken with five-finger peach as described in claim 1, characterized in that, In step S3, the microwave baking includes: placing the five-finger peach salt-baked chicken in a microwave oven and baking it on high power for 10 minutes, then flipping it over and baking it for another 5 minutes.

10. The method for preparing salt-baked chicken with five-finger peach as described in claim 1, characterized in that, In step S1, marinating includes placing the chicken and five-finger peach marinade in a vacuum tumbler and marinating for 15 minutes.

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