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Salt baked chicken and preparation method thereof

A salt-baked chicken and salt slurry technology, applied in the field of food processing, can solve the problems of inability to prepare salt-baked chicken according to people's requirements, substances that easily turn black and harmful to the human body, and salt-baked chicken with insufficient umami, and the like. Oxidation and external bacterial invasion, unique taste, golden color effect

Active Publication Date: 2012-10-31
严华文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional method of making salt-baked chicken is to fry coarse salt, then cover the prepared chicken with coarse salt, and use the heat of coarse salt to cook the chicken. However, the process of making salt-baked chicken with this method , Coarse salt is repeatedly fried and recycled, it is easy to turn black and produce harmful substances to the human body, which is not good for health, and during the baking process, due to the lack of sealing, not only the taste of the salt-baked chicken is fresh The taste is not enough, and the shelf life is short, and it is impossible to make salt-baked chicken with a special shape and structure according to people's requirements.

Method used

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  • Salt baked chicken and preparation method thereof
  • Salt baked chicken and preparation method thereof
  • Salt baked chicken and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0028] A preparation method of salt-baked chicken, comprising the following steps:

[0029] A. Slaughter: select fresh chickens, slaughter them, remove chicken feathers and viscera, wash away blood, oil and other substances, and set aside;

[0030] B. Marinate: put the marinade seasoning into the stomach of the chicken treated in step A, and marinate for 1 hour at a temperature of 2-10°C;

[0031] Wherein, the composition of the pickling seasoning is: edible salt 20g, monosodium glutamate 10g, sand ginger powder 5g, ethyl maltol 3g;

[0032] C. Wrapping: evenly coat the surface of the chicken treated with step B with salt slurry, and wrap the chicken body completely. Specifically, stir 1500g of edible salt and 30g of raw egg white until it becomes a slurry to prepare salt slurry; then, the prepared salt slurry is evenly coated on the surface of the chicken processed through step B, until the chicken is completely wrapped, and the shape of the chicken is made using the salt sl...

Embodiment 2

[0035] A preparation method of salt-baked chicken, comprising the following steps:

[0036] A. Slaughter: select fresh chickens, slaughter them, remove chicken feathers and viscera, wash away blood, oil and other substances, and set aside;

[0037] Further, after step A and before step B, step A1 is also included: Hanging and air-drying the chicken treated in step A at 5-20° C. for 10-30 minutes.

[0038] Preferably, step A1 specifically includes: hanging and air-drying the chicken treated in step A for 20 minutes under the condition of 5-20°C.

[0039] B. Pickling: Put the pickling seasoning into the belly of the chicken treated in step A, and marinate for 3 hours at a temperature of 2-10°C;

[0040] Wherein, the composition of the pickling seasoning is: 15g of edible salt, 5g of monosodium glutamate, 3g of sand ginger powder, and 2g of ethyl maltol.

[0041] Further, after step B, the following preparation steps are also included: B1. Sandpaper wrapping: use sandpaper to c...

Embodiment 3

[0045] A preparation method of salt-baked chicken, comprising the following steps:

[0046] A. Slaughter: select fresh chickens, slaughter them, remove chicken feathers and viscera, wash away blood, oil and other substances, and set aside;

[0047] Further, after step A and before step B, step A1 is also included: Hanging and air-drying the chicken treated in step A at 5-20° C. for 10-30 minutes.

[0048] Preferably, step A1 specifically includes: hanging and air-drying the chicken treated in step A for 20 minutes under the condition of 5-20°C.

[0049] B. Marinate: put the marinade seasoning into the stomach of the chicken treated in step A, and marinate for 2 hours at a temperature of 2-10°C;

[0050] Wherein, the composition of the pickling seasoning is: 17g of edible salt, 7g of monosodium glutamate, 4g of sand ginger powder, and 3g of ethyl maltol.

[0051] Further, after step B, the following preparation steps are also included: B1. Sandpaper wrapping: use sandpaper to...

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Abstract

The invention relates to the technical field of food processing, and in particular relates to salt baked chicken and a preparation method thereof. The preparation method comprises the following steps: A. killing; B. salting; C. encapsulation, namely evenly encapsulating salt slurry on the surface of the chicken, and coating the chicken completely; and D. baking. In the baking process of the salt baked chicken, salt is used only for one time, thus preventing the harmful substances generated by repeatedly using the rough salt from influencing the health of people, and ensuring the sanitization and health of the salt baked chicken products; the whole chicken is entirely encapsulated by a salt slurry housing in the baking process, thus not only keeping the juice in the chicken body, keeping the natural flavor of the chicken and being hot and delicious in taste, but also preventing the chicken oxidization and outside bacteria invasion; and the salt baked chicken without addition of any preservative can also have longer shelf life.

Description

Technical field [0001] The invention involves the field of food processing technology, especially a salted chicken and its preparation methods. Background technique [0002] The salted chicken is slightly yellow, rich in flavor, weak and tender, seductive, and contains a lot of trace elements such as calcium and magnesium, which is very beneficial to human health. Therefore, salted chicken is a kind of food that is loved by people. [0003] The method of making traditional salted chicken is to cook coarse salt, cover the prepared chicken with coarse salt, and use coarse salt heat to simmer the chicken, but use this method to make the salted chicken in the process of making salted chicken chicken.The rough salt is repeatedly used in cycle, which is easy to turn black and produces harmful substances to the human body, which is not good for health, and in the process of strict sealing, not only the taste of salted chicken is fresh, but the taste of the salted chicken is fresh.The ta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/318A23L13/50A23L13/70
Inventor 严华文
Owner 严华文
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