The invention relates to a soo guy chicken
processing technique, belonging to the technical field of deep chicken
processing. L-
cysteine hydrochloride, D-xylopyranose, thiamin
hydrochloride and redistilled water are mixed to prepare an
aroma enhancing liquid; 3 g of fructus amomi, 18 g of galanga, 18 g of radix angelicae, 1 g of clove, 6g of tsaoko
amomum fruit, 18g of cinnamon, 6 g of dried
tangerine peel and 3 g of cardamom are wrapped by gauze and then mixed with 250 g of edible salt, 10 g of
sodium glutamate to prepare a curing liquid. The
processing technique comprises the steps of thawing, cleaning, leaching, curing, shaping, three-sectional
drying (
drying I,
drying II and drying III), vacuum packaging, sterilization, cooling, checking and product finishing. The processing technique can effectively improve the color and the taste of a chicken product, obviously reduce the generation of cancerogenic substances, i.e. naphtho-(alpha)
pyrene, and improve the safety,
sanitation and eating quality of the chicken product, and is beneficial to improving the economic benefit of relative enterprises and quickening the development of poulard raising industry in China.