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Processing method for cooking and baking hen

A processing method, grass chicken technology, applied in application, food preparation, food science, etc., can solve the problems of texture and flavor damage, poor formability, soft and rotten product texture, etc., and achieve the effect of small flavor change

Inactive Publication Date: 2011-07-20
TAICANG FEIFENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the main method to achieve room temperature preservation is to use high-temperature sterilization. The main disadvantage of high-temperature sterilization is that it has a great impact on the texture and flavor of the product. After sterilization, the texture of the product is soft and rotten, and the formability is also poor. Therefore, solving the problem of destroying the texture and flavor of traditional products during processing has become an urgent problem to be solved in the industrial production of traditional products

Method used

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  • Processing method for cooking and baking hen
  • Processing method for cooking and baking hen

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Use fresh and live grass chickens that have passed the quarantine inspection as raw materials, and feed them before slaughter. Add cloves and pepper to the feed. The mass ratio of cloves, pepper and feed is 1:300. Mix well with sorghum wine and vinegar. Feed, feed again at an interval of 30 minutes, and slaughter 1 hour after the second feeding; after slaughter, put it in hot water at 60°C for 100 seconds, and then pluck the hair; remove the internal organs after plucking, and clean them; Marinate the chicken with a salt solution with a mass concentration of 4%, and marinate it below 10°C for 3 hours. After the marinade, rinse the chicken with clean water and drain it; The ratio is 1:1, pressurize the steam in the sandwich pot to 0.05-0.09MPa, keep the pressure and cook for 35-55 minutes; take out the chicken after cooking, hang it on a stainless steel shelf, and dry the surface of the chicken with a cold air fan , and quickly cool the chicken below 40°C for 40-60 minut...

Embodiment 2

[0014] Use fresh and live grass chickens that have passed the quarantine inspection as raw materials, and feed them before slaughter. Add cloves and pepper to the feed. The mass ratio of cloves, pepper and feed is 1:500. Mix well with sorghum wine and vinegar. Feed, feed again at an interval of 30 minutes, and slaughter 1 hour after the second feeding; after slaughter, put it in hot water at 70°C for 60 seconds, and then pluck the hair; remove the internal organs after plucking, and clean them; Marinate the chicken with a 10% salt solution at a temperature below 10°C for 35-55 minutes. After the marinade, rinse the chicken with clean water and drain it; then boil it. The mass ratio of the chicken to the solution 1:1.6, press the steam in the sandwich pot to 0.05-0.09MPa, keep the pressure and cook for 35-55 minutes; after the cooking is over, take out the chicken, hang it on the shelf, and send it to the roaster to bake. Remove part of the water, bake at an initial temperature...

Embodiment 3

[0017] Use fresh and live grass chickens that have passed the quarantine inspection as raw materials, and feed them before slaughtering. Add cloves and pepper to the feed. The mass ratio of cloves, pepper and feed is 1:400. Mix well with sorghum wine and vinegar. Feed, feed again at an interval of 30 minutes, and slaughter 1 hour after the second feeding; after slaughter, put it in hot water at 65°C for 80 seconds, and then pluck the hair; remove the internal organs after plucking, and clean them; Marinate the chicken with a salt solution with a mass concentration of 6% below 10°C for 1.5 hours. After the curing, rinse the chicken with clean water and drain it; : 2, pressurize the steam in the sandwich pot to 0.05-0.09MPa, keep the pressure and cook for 35-55 minutes; take out the chicken after cooking, hang it on a stainless steel shelf, blow dry the surface of the chicken body with an air cooler, and let it dry. The chicken is quickly cooled to below 40°C for 40-60 minutes; ...

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Abstract

The invention provides a baking processing method for hen, which pertains to the field of food processing and storing technique. The method uses live hen as raw material, and a hen processing method capable of normal temperature storage through steps of temporarily keeping, killing, sorting, pickling, boiling, wind drying, baking, wrapping, vacuum packing, sterilizing, and cooling. By adding clove, pepper, wine, vinegar into the feed during temporarily keeping, depilating after killing is easier, and meat is fragrance added and tenderized. The pickling before the boiling shapes and increases flavor to the meat, removing part of the moisture by baking after boiling ensures the product in good shape after sterilization, and the final high temperature sterilization realizes room temperature storage of the product, which makes the preservation period of the product under room temperature reach 12 months.

Description

technical field [0001] The invention provides a roasting method for grass chicken, which belongs to the technical field of food processing and preservation. Background technique [0002] my country is a large agricultural country, and the output of livestock and poultry breeding industry is huge. In recent years, with the improvement of people's awareness of health care, the consumption of poultry has been increasing. Processed products are mainly processed products, and some traditional processed poultry products are mostly sold by selling them on the spot. For the modernization of traditional characteristic poultry products, the realization of industrialized production is an urgent problem that needs to be solved in the food processing industry, which is also in line with the current situation. The developmental needs of our nation's food industry. [0003] Taicang City has a long history of meat and poultry processing and good raw material resources. Taicang Meat Floss, T...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L13/50
Inventor 杨雪明夏文水
Owner TAICANG FEIFENG FOOD
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