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Smoked chicken making method

A production method and smoked chicken technology, applied in the field of smoked chicken, can solve problems such as single taste, and achieve the effect of fresh and tender taste and many seasonings

Inactive Publication Date: 2014-03-05
JIESHOU HONGLIANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing smoked chicken has fewer seasonings, and the taste is relatively simple

Method used

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Embodiment Construction

[0014] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further described below in conjunction with specific examples.

[0015] A method for making smoked chicken, comprising the following steps:

[0016] (1) Slaughter the roosters and tidy them up;

[0017] (2) Put the chicken on the chopping board with the belly up, cut off the ribs and the middle of the vertebrae with a knife, press and fold them with your hands, then put a small wooden stick into the belly to prop it up, and then open at the tip of the lower breast of the chicken Take a small bite, insert the chicken legs crosswise into the mouth, insert the two wings crosswise into the mouth, and then dry the surface moisture for later use;

[0018] (3) Put the spices into the cloth bag and tie them into the pot;

[0019] (4) Put 20g of fresh ginger, 5g of five-spice powder, 5g of pepper, and 15g of monosodium g...

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Abstract

The invention discloses a smoked chicken making method, and relates to the technical field of smoked chickens. The method is characterized in that the method comprises the following steps: 1, killing a young cock, and cleaning; 2, putting the cock on a chopping board with the belly faces upward, cutting out the intermediates of the ribs and the vertebra of the cock by a cutter, bending with hands, putting a small wood rod in the belly to support, cutting the lower belly tip of the cock to form a small opening, inserting cock legs into the opening in an intersect manner, inserting cock wings into the oral cavity in an intersect manner, and air-drying the surface to remove water for later use; 3, filling a perfume into a cloth bag, well binding the cloth bag, and putting the cloth bag in a boiler; 4, putting 20g of fresh ginger, 5g of five spice powder, 5g of powdered pepper and 15g of monosodium glutamate in the boiler with purified water, and blending; 5, covering the body of the cock with sesame oil; 6, immersing the chicken in the boiler for 1h, boiling the chicken with slow fire to a half-cooked state, adding salt, taking out, and roast-smoking while hot; and 7, putting the cock on the perforated strainer in the boiler after boiling, adding white sugar when the bottom of the boiler is heated to slight red, smoking for 2min, overturning the body of the cock, and smoking for 2-3min. Smoked chicken obtained in the invention has the advantages of tender taste, many seasonings, deliciousness and tastiness.

Description

Technical field: [0001] The invention relates to the technical field of smoked chicken, in particular to a method for making smoked chicken. Background technique: [0002] Smoked chicken refers to the chicken that has been influenced by the smell of five flavors and five spices of food. The material used in smoked chicken is whole chicken, that is, a whole chicken. The difference between smoked chicken and roasted chicken is that most of the traditional roasted chicken is in direct contact with the barbecue props when grilling, so that the chicken is easy to be heated unevenly. Smell edification, to put it bluntly, is hot air, which is evenly heated during edification, and ensures that the original smell of the chicken is not exposed. It also preserves a whole chicken, which is very artistic and more popular with diners. The existing smoked chicken has fewer seasonings and has a single taste. Invention content: [0003] The technical problem to be solved by the present ...

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
CPCA23L5/12A23L13/428A23L13/55A23L27/00A23L27/10
Inventor 李孝文
Owner JIESHOU HONGLIANG FOOD
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