Aged chicken and the process of smoking aged chicken.

Abstract

OCR 10KL (23 / 01 / 2569) Aged chicken and the smoked aged chicken process involve selecting chicken meat, specifically chicken legs with bones attached. Bones, bone-in wings, bone-in thighs, or any other part of the chicken meat; fermentation liquid. It consists of clean water, bay leaves, brown sugar, salt, and black pepper, and has a specific process. Do the following: Take the chicken meat, choosing from options like bone-in drumsticks, bone-in wings, bone-in thighs, or... Another part of the chicken meat is marinated in a marinating brine for 5-30 hours. The marinated chicken meat is then removed. Next, the product is smoked using longan wood, maintaining a temperature of 150-250 degrees Celsius. 60 - 150 minutes

Claims

OCR 10KL (23 / 01 / 2569) 1. Aged Chicken consists of: Chicken meat, chosen from options such as bone-in drumsticks, bone-in wings, bone-in thighs, or other parts. Any other type of chicken meat. Fermentation liquid consisting of... 10-70% clean water by weight. Bay leaves 1-30% by weight. Brown sugar 10-30% by weight. Table salt 1-10% by weight. Black pepper 1-20% by weight.

2. The smoking process for aged chicken, as per claim 1, involves the following steps: A. Take the chicken meat, choosing from options like bone-in drumsticks, bone-in wings, bone-in thighs, or... Another part of the chicken meat, either one or the other, is marinated in the curing brine for 5-30 hours. B. Take the chicken meat that has been cured according to step A and smoke it with longan wood, controlling the temperature. At 150-250 degrees Celsius for 60-150 minutes.