Preparation method of pot-stewed whole chicken

Abstract

The invention provides a preparation method of a pot-stewed whole chicken, which belongs to the technical field of processing of cooked chicken products. The preparation method comprises the steps of preparing pickling powder, washing, pickling, toasting, hot baking, marinating, drying, packaging and sterilizing. The preparation method has the beneficial effects that special formula materials, a special material preparation ratio and a special material preparation method are adopted, and a special toasting and hot-baking technology is adopted, so that the nutrition and the taste are immersed and cured in the chicken; processing steps and processing tempos are unique and ordered and spices and condiments are sufficiently immersed into the chicken, so that the taste of the chicken is the same from the inside to the outside; the chicken is delicious in taste, is tender and mellow and is delicate in meat quality; the whole chicken is gold in color and luster, is crispy and tasty and has long aftertaste; the chicken has the effects of stimulating the appetite and tonifying the spleen; meanwhile, as being cooked properly, the chicken is easy to divide when being eaten and is convenient for eaters to eat outdoors or on trips.

Description

technical field [0001] The invention belongs to the technical field of processing chicken cooked food products, in particular to a method for preparing braised whole chicken. Background technique [0002] Chicken is tender in texture, delicious in taste, rich in various proteins and other nutrients, and has a high nutrient conversion rate. It is easy to be absorbed and utilized by the human body. It has the effect of enhancing physical strength and strengthening the body. In the prior art, there are many methods for preparing chicken cooked food products, such as steaming, frying, grilling, pickling, stewed sauce, etc., with different flavor characteristics. [0003] Braised whole chicken is a favorite food of people. There are many methods of processing whole chicken on the market, all of which use whole chicken to process. Because the spices and seasonings are not soaked into the chicken enough during the whole chicken processing, the taste of the chicken is different from...

AI Technical Summary

Problems solved by technology

[0003] Braised whole chicken is a favorite food of people. There are many ways to process whole chicken on the market at present, all of which use whole chicken for processing. When the whole chicken is processed, the spices and seasonings are not soaked into the chicken enough, so that the taste of the chicken is different from the outside. Due to the improper allocation of various existing whole chicken processing spices, the chicken taste is also not good

[0004] Patent No. 99113098.7 discloses "a preparation method of roasted chicken". , clove, cardamom, ginkgo, amomum, pepper, fragrant leaves, salt, Codonopsis pilosula, medlar, and poria cocos as seasonings, which are prepared by soaking the seasoning into chicken by boiling and roasting; patent number 201210280367.4 also announced "a kind of The production method of roasted chicken", this method uses refined salt, star anise, Chinese prickly ash, green onion and ginger, papaya protein and compound phosphate to make marinade, then injects the marinade into the chicken for pickling, and then fry, make marinade and boil, Then cooling and packaging are prepared; although the meat products prepared by these methods have unique flavors, they only represent a kind of flavor, which cannot satisfy the taste needs of the public.