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Preparing process of smoked chicken

A production process, white striped chicken technology, applied in the field of food processing, can solve the problems that the flavor of smoked chicken has not been substantially improved, the process has not reached high-temperature sterilization, and the smoked chicken has safety and hygiene problems, so as to achieve better taste and prevent nutrient loss , to avoid the effect of cross-contamination

Inactive Publication Date: 2013-03-13
SHANDONG FENGXIANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this process saves the boiling step and reduces the temperature of high-temperature smoking in the CN97122353. sexual improvement

Method used

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  • Preparing process of smoked chicken

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The making of embodiment 1 smoked chicken

[0023] Craftsmanship:

[0024] (1) Tumbling and marinating: Tumble and marinate 1500g white striped chicken with the seasoning solution of the following formula in an environment with a vacuum of 0.05-0.1MPa, tumbling for 15 minutes each time, with an interval of 15 minutes, the effective tumbling time for 2 hours, then let it stand at 4°C for 24 hours, and turn it every 8 hours;

[0025] The seasoning liquid formula used is: salt 15g, white sugar 7.5g, monosodium glutamate 3g, soy sauce 7.5g, onion 3g, ginger 3g, sodium tripolyphosphate 1.5g, spiced juice 0.3g, meat essence 1.5g, red yeast rice 0.015 g;

[0026] (2) Drying: the chicken obtained in step (1) is first dried at 50°C for 60 minutes, and then dried at 55°C for 60 minutes;

[0027] (3) Steaming: Steam the chicken obtained in step (2) at 70°C for 40 minutes;

[0028] (4) Smoked: the chicken obtained in step (3) was smoked at 55°C for 50 minutes;

[0029] (5) The...

Embodiment 2

[0031] The making of embodiment 2 smoked chicken

[0032] Craftsmanship:

[0033] (1) Tumbling and marinating: Tumble and marinate 1500g white striped chicken with the seasoning solution of the following formula in an environment with a vacuum of 0.05-0.1MPa, tumbling for 15 minutes each time, with an interval of 15 minutes, the effective tumbling time for 1.5 hours, then stand at 4°C for 20 hours, and turn it every 10 hours;

[0034] The formula of the seasoning liquid used is: 30g of salt, 15g of white sugar, 9g of monosodium glutamate, 30g of soy sauce, 15g of green onion, 15g of ginger, 4.5g of sodium tripolyphosphate, 1.5g of spiced juice, 4.5g of meat essence, and 0.15g of red pigment of red yeast rice;

[0035] (2) Drying: the chicken obtained in step (1) is first dried at 60°C for 40 minutes, and then dried at 70°C for 40 minutes;

[0036] (3) Steaming: Steam the chicken obtained in step (2) at 85°C for 30 minutes;

[0037] (4) Smoked: the chicken obtained in step (...

Embodiment 3

[0040] The making of embodiment 3 smoked chicken

[0041] Craftsmanship:

[0042] (1) Tumbling and marinating: Tumble and marinate 1500g white striped chicken with the seasoning solution of the following formula in an environment with a vacuum of 0.05-0.1MPa, tumbling for 15 minutes each time, with an interval of 15 minutes, the effective tumbling time for 1 hour, then stand at 4°C for 16 hours, and turn it every 8 hours;

[0043] The formula of the seasoning liquid used is: 37.5g of salt, 30g of white sugar, 15g of monosodium glutamate, 45g of soy sauce, 30g of onion, 30g of ginger, 7.5g of sodium pyrophosphate, 3g of spiced juice, 9g of meat essence, and 0.45g of red pigment of red yeast rice;

[0044] (2) Drying: the chicken obtained in step (1) is first dried at 75°C for 20 minutes, and then dried at 80°C for 20 minutes;

[0045] (3) Steaming: steam the chicken obtained in step (2) at 100°C for 10 minutes;

[0046] (4) Smoke: Smoke the chicken obtained in step (3) at 95...

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Abstract

The invention discloses a preparing process of a smoked chicken. The preparing process comprises the following steps of: firstly, carrying out rolling and pickling on a chicken in a seasoning solution with a specific formula; then, adopting a two-step drying manner including first low temperature drying and second high temperature drying; then, steaming and smoking; and finally, selectively coating sesame oil, and packaging in vacuum, sterilizing at a high temperature to prepare the finished-product smoked chicken. The preparing process adopts the seasoning solution with the specific formula to prepare so that the flavor of the smoked chicken is good; the two-step drying manner including first low temperature drying and second high temperature drying is used for drying so that water in the smoked chicken is more completely evaporated; and the water boiling is replaced by steaming so that the original taste and flavor of the chicken are kept, the nutrition is prevented from being lost, and the chicken is relatively tough; and furthermore, the preparing process is simple to operate and is sanitary and safe.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production process of smoked chicken. Background technique [0002] Chicken is one of the most familiar poultry. There are many ways to eat chicken, such as stewed chicken, yellow stewed chicken, palace-style roasted chicken, American fried chicken and other hot dishes, as well as smoked chicken and other cold dishes. Cooking: As one of the cooking methods of cold dishes, smoked chicken not only ensures that the original ecological smell of the chicken is not exposed, but also preserves the integrity of the chicken, which is very artistic and more popular with diners. [0003] There are many ways to prepare smoked chicken, but basically it consists of cooking and smoking. In the cooking step, seasoning is added to adjust the taste of the chicken. In the smoking step, the cooked chicken needs to be put into a smoker. Smoked and added sugar as a smoker, using the smoke produced by...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L13/50A23L13/40A23L13/70
Inventor 谭承哲
Owner SHANDONG FENGXIANG
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