250 results about "Roast chicken" patented technology

The invention discloses a method for preparing a texture soybean protein meat-like product. The invention considers the influence of the content of soybean separate protein, the water content of material, extrusion temperature and the rotating speed of a screw rod on texture degree and confirms the optimized parameter for processing the product as follows: the water content of the material is 48%-56%; the extrusion temperature of four areas is 150.8 DEG C to 153.5 DEG C; the rotating speed of the screw rod is 202-209rpm; and the content of separate protein is 34.5%-37.7%. Under the condition, the product has good tissue structure and obvious cellosilk and meets the requirement of the quality. The invention also optimizes the technical parameters of the methods for processing the prepared texture soybean protein meat-like product by pickling, marinating, coloring, baking and the like, and the processing methods can effectively overwhelm the bean flavor of fibrous soybean protein to ensure that the texture soybean protein meat-like product has the fragrance similar as roasted chicken and has the taste and the flavor similar as the quality of the roasted chicken in market at present.

The invention discloses a process for processing a roast chicken. The process comprises the steps of selecting materials, slaughtering, unhairing, eviscerating, injecting, salting, pinning the chicken, shaping, frying the chicken, boiling the chicken and the like. The roast chicken prepared by the process has the characteristics of neatness, no hair, complete body, attractive shape, shiny and glossy surface, soft and tender flesh, delicious taste, strong fragrance, and rotten, deboned, fatty but not greasy flesh. Chewing the bones of the chicken, lingering fragrance exists. The roast chicken is uniform in salinity, is palatable, can be cold or hot food and is suitable for both the elderly and the young.

The invention discloses a cooked chicken local flavor which includes chicken meat and batching material, the batching material comprises pickled material and sauce material, the pickled material comprises fresh ginger, dahurian angelica root, common fennel fruit, licorice root, anise leaf, sand ginger, white pepper, genkwa ginger, toasted garlic, onion, spiced powder, curry, gourmet powder, white sugar, salt, oyster sauce, bee honey, sesame oil, water, chicken pickling agent.

The invention discloses a preparation method of a salt roasted chicken, comprising the steps of firstly selecting a frozen chicken and unfreezing the frozen chicken in a cold water spraying manner, then placing the chicken in sea salt curing liquid with a mass concentration of 15-25% at normal temperature and normal pressure, after cleaning and draining, placing the chicken in salt roasting liquid to cook for 40-60min, pruning and shaping the salt roasted chicken, drying with hot air at a temperature of 55-65 DEG C for 20-40min and drying with microwaves at a microwave intensity of 300-500W for 1-3min, packaging and carrying out pasteurization on the vacuum packaged salt roasted chicken at a temperature of 75-90 DEG C for 10-50min, and placing the sterilized salt roasted chicken in ice water to carry out rapid cooling for 10-15min so that the salt roasted chicken product is prepared. According to the preparation method, excellent flavor is provided for the salt roasted chicken product and the shelf life can be ensured through special packaging materials while the taste is improved.

A cooking device, wherein, when a roast chicken is selected from a menu displayed on an operating part (81), a centrifugal fan (51) is controlled so as to be rotated in forward direction at a high speed to blow out hot air with a speed of 65 km/h or faster from upper blowout ports (71) and hot air with a speed of 30 km/h or slower from side blowout ports (72) whereby a roast chicken in a heating chamber (3) can be cooked at the high speed and, when a sponge cake is selected from the menu, the centrifugal fan (51) is controlled so as to be rotated in reverse direction at a low speed to blow out hot air with a speed of 30 km/h or slower from the upper blowout ports (71) and hot air with a speed of 40 km/h or slower from the side blowout ports (72) whereby a sponge cake in the heating chamber (3) can be cooked light and fluffy.

The invention discloses a method for preparing chicken powder by using chicken skeleton and chicken skin. The chicken skeleton and the chicken skin are used as raw materials; a Daokou roast chicken formula and a Daokou roast chicken process are adopted; and the chicken powder is prepared by frying, halogenation reaction to produce fragrance, high-pressure low-temperature extraction, separation, concentration, homogenizing and spray drying. The method has low-cost and easily-obtained product raw materials, is convenient for industrialized production, and can be used for scale production; the processes of high-pressure low-temperature extraction, low-temperature vacuum concentration, spry drying and the like adopted during processing the product can well preserve fragrance and flavor of the product and avoid the loss of the fragrance and the flavor; and because the fragrance and the flavor of the product are accepted by customers, the product can be added into food of different saline tastes, the variety of the product is increased, and the product is widely applied in households, catering industry and food industry.

The invention provides a potato semi hard biscuit, and belongs to the technical field of food and processing method thereof. The potato semi hard biscuit mainly resolves the technical problems that an existing coarse cereal biscuit has bed mouth feel, a dim color and a complex making method. According to the technical scheme, potato starch, wheat flour, white granulated sugar, vegetable oil, edible salt, sesame, distarch phosphate, sodium bicarbonate, calcium carbonate, ammonium bicarbonate, ammonium bicarbonate, disodium dihydrogen pyrophosphate, protease, baking chicken powder and water are adopted as raw materials; weighing, mixing, forming, baking and other technologies are conducted. The potato semi hard biscuit has crisp and tasty mouth feel, a bright color, and a simple manufacturing method.

The invention relates to a processing method of savory roast chickens, which belongs to the technical field of meat product processing. The processing method comprises the following steps: a. sopping high-pressure permeability is carried out for a slaughtered chicken which is cleaned by a conventional method for 40-60 minutes, the bittern infiltration amount is 1/4-1/7; b. the chicken is preserved for 3-6 hours; c. the surface moisture of the chicken body is aired; d. sugar solution is made by mixing malt syrup, honey and yellow wine with the conventional dose, and is boiled in a pot; then the chicken body is fully dipped in the sugar solution and decocted for 50-80 seconds; the chicken body with the surface moisture of which is aired is coated with sugar, and then is aired to dry; e. when the temperature in a roaster is rapidly increased to 216-236 DEG C, the aired chicken is quickly put in the roaster for roasting 5-15 minutes at constant temperature; then an air vent of the roaster is opened to decrease the temperature to 175-190 DEG C, the chicken is roasted for 15-60 minutes again; the roaster is turned off, the chicken is stewed in the roaster for 5-15 minutes, therefore, the roast chicken is prepared. Compared with the existing processing method, the processing method of the invention is characterized in that the roast chicken has tender and scented meat, better mouth feeling, unique flavor, long shelf life, possibility of large-scale processing, etc.

The invention discloses a composition applicable to protecting the color of salt roasted chicken and a production method for the salt roasted chicken with stable color and luster. The composition is composed of following components in parts by mass: 1-25 parts of monascus color, 1-20 parts of tea polyphenol, 100-500 parts of sodium erythorbate, 1-20 parts of phytic acid and 1-200 parts of sodium citrate. The composition for protecting the color is added into marinating liquid for marinating the salt roasted chicken; the produced salt roasted chicken can still keep previous gloss, color and luster after being illuminated for 45 days and the technical difficulty of keeping stable color and luster of a salt roasted chicken product of a salt roasted chicken production technology, particularly a salt roasted chicken production technology using a water roasting method, is overcome; the shelf life of the product is effectively prolonged and the loss of product encounter poor sales, caused by decreasing of the color and the luster, is avoided, so as to lay a good technical foundation for spreading the salt roasted chicken of Guangdong to all parts of the country, even all parts of the world.

The invention relates to a food condiment and discloses a roast chicken curing material. The roast chicken curing material comprises the following raw materials in percentage by weight: 20-50% of salt, 20-50% of sugar, 1-10% of flavor enhancer, 5-20% of spice, 5-15% of fresh material, 0.1-0.5% of colorant and 10-49% of auxiliary material. The invention also discloses a preparation method for the roast chicken curing material. After the broiler chicken is cured by using the roast chicken curing material disclosed by the invention and roasted, the roast chicken has golden color and attractive flavor and also has crispy skin and tender inside.

A device for roasting fowl includes a base pan shaped to have a first supporting surface and a second supporting surface; an insert extending vertically from the first support surface of the base pan for mounting the fowl; wherein the first supporting surface of the base pan rests in a cooking apparatus to allow for roasting of the fowl in a vertical manner, and the second supporting surface of the base pan rests in the cooking apparatus to allow for roasting of the fowl in a horizontal manner.

The invention relates to mud roasted chicken and a making method thereof. The mud roasted chicken is mainly made by the following steps of: (1) cleaning chicken, namely removing feathers, belly and claws from the chicken of a growth period; (2) filling seasoning, namely filling the mixed seasoning into the belly of the chicken and tightly sewing the chest by using an iron wire; (3) wrapping tinfoil, namely wrapping the filled chicken by using tinfoil; (4) wrapping mud, namely wrapping the chicken body wrapped by the tinfoil by using the unpolluted mud; (5) filling a die, namely filling the mud wrapped chicken into the die; and (6) roasting, namely putting the die filled chicken over open flame or charcoal fire till the chicken is roasted thoroughly. The fragrance of the mud and trace elements such as calcium, phosphorus, iron and the like in the mud permeate into the chicken by roasting, so the mud roasted chicken is fresh, fragrant and delicious, has crisp outside and tender inside, can keep the temperature for long time under the wrapping of the mud, can be eaten when the mud is removed, and keeps fresh.

The invention provides a preparation method of electrically roasted chicken breast meat suitable for bodybuilding people to eat. The preparation method comprises the following steps: A) mixing and rolling chicken breast meat with seasoning liquid, and then cooking to obtain a semi-finished product; B) dipping the semi-finished product in sauce and sequentially electrically roasting, cooling, packaging, sterilizing and quick freezing to obtain the electrically roasted chicken breast meat suitable for bodybuilding people to eat; the material juice for dipping is prepared from 100 weight parts of water, 7 to 10 weight parts of xylose, 0.5 to 3 weight parts of soy sauce and 1 to 3 weight parts of starch; electrically roasting temperature is 185 to 220 DEG C, the quantity of steam is 70% to 95%, and time is 4 to 10 minutes. The electrically roasted chicken breast meat disclosed by the invention has fine and smooth taste and strong barbecue flavor, and nutritional ingredients of the electrically roasted chicken breast meat are more suitable for bodybuilding people to eat.

The invention relates to a condiment for pickling roast chicken and roast duck and method of pickling, wherein the condiment comprises main ingredients and auxiliary materials, the main ingredients comprises iodine salt, white sugar, gourmet powder, yellow rice wine and vinegar, the auxiliary materials include Chinese prickly ash, cassia bark, clove, aniseed, dahurian angelica root, piper nigrum, banksia rose, dried orange peel, and the preparing process consists of cleaning and processing chickens and ducks, and pickling in condiment.

The invention relates to a preparation method for improving taste of a roasted chicken breast product. The method comprises the following steps of: dissolving 1.2 to 1.6 weight percent of salt, 1.2 to 2.0 weight percent of monosodium glutamate, 1.0 to 2.0 weight percent of composite phosphate, carrageenan, seasonings, as well as proper spices, maltose, sodium bicarbonate, polyphenols of green tea and soy protein isolate in deionized water, homogenizing until no residue exists, and cooling the pickling sauce between 0 and 4 DEG C for later use; putting shaped peeled chicken breast in a vacuum tumbler, adding the pickling sauce, and tumbling for 20 to 30 minutes between negative 1 and 4 DEG C under a condition that the vacuum degree is between 0.04 and 0.07MPa; standing, tumbling once again, powdering, and roasting for 4 to 10 minutes in hot air at the temperature between 170 and 190 DEG C; and cooling, individually quick freezing and packaging. The roasted chicken breast product prepared by adopting the method is tender and juicy, and has golden bright appearance.

The present invention relates to a preparation method of crisp bone roasted chicken, in the concrete, it is a technological process for processing raw chicken or raw duck and making it into cooked food. Said technological process includes the following steps: slaughtering, cleaning, shaping, high-temperature roasting and colouring at normal pressure, high-pressure medium-temperature roasting and curing, exhausting and reducing pressure, taking out and cooling, packaging so as to obtain the invented product.

The invention discloses a preparation method of a salt roasted chicken product retaining tenderness and unique taste of obsolete chicken and belongs to the technical field of food processing. The laying ability of laying hens is gradually reduced as the laying hens grow older, and the laying hens are to be obsoleted by a chicken farm two years later and are called as obsolete chickens. According to the preparation method disclosed by the invention, the obsolete chicken is used as a raw material to manufacture the product by the following procedures: tendering treatment, seasoning, phosphate salting, high-temperature cooking, condiment slating, baking, cooling, vacuum packing, high-temperature and high-pressure sterilization and cooling, wherein the final salt roasted chicken product is obtained, wherein the tenderness range of the final product is 1.5-3.5 kg/cm<2>, and the taste value is increased by 70%. The salt roasted chicken product having a unique taste and processed by the method disclosed by the invention has good chicken fiber toughness and tender texture and further has unique salt roasting taste; and the preparation method can be used for shortening and eliminating complex steps of the traditional technique, is suitable for industrial large-scale production on the premise of ensuring the quality, can be used for producing products with long service life and contributing to spreading of the marketing range, and is especially suitable for deep processing, development and utilization of obsolete old bred chickens.

The invention discloses a rose and donkey-hide gelatin chicken and preparation method thereof, and especially disclosing the roasted chicken using rose and donkey-hide gelatin glue as main auxiliary materials. The invention adopts chicken as the raw materials, and rose, and donkey-hide gelatin as the main auxiliary materials added with traditional Chinese medicine materials of clove, fructus tsaoko, star anise, pepper and salt as cure and rose sugar paste, and donkey-hide gelatin as colouring material, through curing, scalding, colouring, cooling blank, storing, and roasting. The rose and donkey-hide gelatin have the functions of invigorate blood circulation, transforming stasis, energy invigorating and enriching blood, other traditional Chinese medicine materials have the functions of strengthening mid-energy, invigorating spleen and stomach, Furthermore, the invention is brownish red and bright, thick in rose flavour by colouring and roasting of the rose sugar paste, and is a special food therapy health care product.

The present invention relates to the technical field of meat product processing and particularly relates to a medicated chicken processing method. The medicated chicken uses killed, feather removed and eviscerated chicken as raw materials, and is processed by tumbling and pickling, cold-air drying, roasting, vacuum packaging and sterilizing. The most important feature of the medicated chicken is the addition of traditional Chinese medicine extract into pickling seasoning during the tumbling and pickling process, which avoids the problems that the traditional nourishing medicated roast chicken processing technology requires preparation of traditional Chinese medicine brine by cooking, which is tedious in processes and not clear in component extraction rates, and the egg white brushing for coloring on chicken before roasting costs a huge manual work, etc. The produced medicated chicken is golden yellow in color and luster, accurate in controlling active ingredients of traditional Chinese medicine, full in flavor of traditional Chinese medicines, and stable in meat quality.

The invention belongs to the field of foodstuff processing technology, and especially relates to an instant roast chicken claw as well as a processing method and an application thereof. The processing method of the instant roast chicken claw comprises the following steps: (1) pickling with brine: the chicken claw is soaked in brine and cleaned; (2) vacuum tumbling: auxiliary materials and the pickled chicken claw are mixed for low temperature vacuum tumbling; (3) drying and boiling: after tumbling, the chicken claw is dried and boiled; (4) roasting: the dried and boiled chicken claw is cooled and roasted; (5) mixing: the roasted chicken claw is cooled, and auxiliary materials are added with fully stirring; and the instant roast chicken claw is obtained. The method has short preparation time, fishy smell of chicken claws are effectively removed, so that the claw meat is elastic and chewable, and the claw is convenient for eating and can be stored at normal temperature for 10 months.

The invention discloses a recombined sausage with salt roasted chicken flavor. The recombined sausage comprises a main material, packing and auxiliary materials, wherein the main material comprises the following components in percentage by weight: 5%-30% of bone paste of salt roasted chicken, 30%-60% of salt roasted chicken and/or skin, 8%-45% of fresh pork and 2%-20% of water chestnut; the packing is soybean protein isolate, corn starch or carrageenan; and the auxiliary materials are composite phosphate, sodium bicarbonate, salt and white granulated sugar. Through reasonable formula proportion, and strict control on a preparation process, the prepared recombined sausage with the salt roasted chicken flavor is uniform in mouthfeel, fresh and delicious in taste, abundant in nutrient, and high sensory evaluation, and suitable for being eaten by all people, has special salt flavor and water chestnut taste, and has cool and crisp feeling; no spice or essence except for salt roasted chicken leftover materials is added to the raw materials, so that the recombined sausage has relatively high additional value, and has great significance on environmental protection; and waste is changed into treasures.

The invention discloses a gardenia yellow pigment color fixative. The color fixative is prepared by uniformly mixing a raw material mixture. The raw material mixture comprises a composite phosphate and a phytic acid type compound. The composite phosphate comprises sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate. The phytic acid type compound is at least one of phytic acid and sodium phytate. The invention also discloses a food dyeing method. The method includes using a gardenia yellow pigment and the color fixative provided by the invention. When the color fixative is applied for dyeing food by the gardenia yellow pigment, the light resistance and high-temperature resistance of the gardenia yellow pigment can be significantly enhanced. In particular, dyeing effects of bright color, stability, high-temperature resistance and light resistance can be obtained when the gardenia yellow pigment color fixative is applied for dyeing salt-roasted chicken.

The invention discloses an electric rice cooker cooking process, comprising an electric rice cooker which is internally provided with a cooker-bottom heating plate, a cooker-body heating wire and a cooker-top heating wire which are controlled by a microcomputer control board, wherein, the bottom of the cooker is also provided with a sensor which is electrically connected with the microcomputer control board; and the microcomputer control board is provided with a salt roasted chicken cooking process which comprises the following steps: A. only the cooker-bottom heating plate is controlled to heat until the sensor finds that the temperature of the bottom of the cooker is K1; B. the cooker-bottom heating plate, the cooker-body heating wire and the cooker-top heating wire heat together, the temperature of the bottom of the cooker is maintained at K2, and the continuous heating time is T1; C. finally, the cooker-bottom heating plate, the cooker-body heating wire and the cooker-top heating wire heat continuously, the temperature of the bottom of the cooker is maintained at K3, and the continuous heating time is T2, wherein, K3 is higher than K2. Accompanying the heating condition of the existing electric cooker, the salt roasted chicken cooking process can control the heating powers, heating temperatures and heating times of the cooker-bottom heating plate, the cooker-body heating wire and the cooker-top heating wire, thereby ensuring that the inner of the cooker liner can achieve the production environment for cooking salt roasted chicken.