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Making method of smoked chicken

A production method and rooster technology, which are applied in food preparation, functions of food ingredients, food science, etc., can solve the problems of chicken breast meat not soaked in taste, single processing method, and meat quality is not chewy, so as to achieve rich nutritional value and good taste , the effect of increasing appetite

Inactive Publication Date: 2014-04-09
刘长青
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing smoked chicken processing method is single, and there are certain deficiencies, such as the color is not bright, the meat is not chewy, too rotten, and the chicken breast meat is not soaked in flavor, which cannot fully meet people's living needs, and needs further improvement

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0032] 1. Selected raw chickens: choose chickens from free-range households that are healthy and have passed the quarantine of the year, or hens that are more than one year old;

[0033] 2. Clean the chicken body: cut off the trachea of ​​the chicken with a knife, and place it at 60°C after the chicken blood is dried. 0 Soak in hot water of C for 1-2 minutes, remove the chicken feathers, remove the sundries in the chicken cavity and wash;

[0034] 3. Modeling: Insert the left wing into the mouth, roll up the chicken head, then use scissors to cut the sternum bone, break the thigh joints and bend them into the abdominal thoracic cavity, finally, tie the chicken head and the abdominal skin; Soak in cold water for 24 hours to soak out the residual blood in the chicken;

[0035] 4. Preparation of brine: put 50 grams of star anise, 50 grams of Chinese prickly ash, 150 grams of Angelica dahurica, 50 grams of ginger, 50 grams of grass fruit, 25 grams of grass bandage, 50 grams of cl...

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PUM

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Abstract

The invention discloses a making method of a smoked chicken, and solves the problem that the existing smoked chicken can not completely meet living needs of people. The making method is characterized by comprising the steps of marinating by using bittern prepared from aniseed, pepper, angelica root, galangal, amomum tsao-ko, beautiful galangal fruit, clove, magnolia flower, anise, cumin, cassia, licorice, long pepper, dried orange peel, bay leaves, murraya paniculata, cassia bark and fructus amomi rotundus, and then performing fumigation. The making method disclosed by the invention is simple in process and low in production cost, and the product is easy to preserve and convenient to carry; stewing is performed for two hours to ensure that the smoked chicken is tasty, is heated more uniformly and is tasty more thoroughly; for the appearance, the chicken skin is glossy and shiny, the surface skin is dry and tough, the meat is lean and crispy, and the color is red and bright; the chicken is more ductile, tougher and chewier, and the meat is delicious, fragrant, thick in smoked flavor, crisp in mouth and better in mouthfeel; most of the added stewing materials are medical and edible seasonings, have certain pharmacological and healthcare functions, can strengthen spleen, stimulate the appetite, resolve food stagnancy and increase the appetite, and also can prevent diseases and promote the physical health of human bodies.

Description

technical field [0001] The present invention relates to a kind of meat food, more specifically relates to a kind of preparation method of smoked chicken. Background technique [0002] Chicken is the most common poultry raised by humans. Chicken is delicious, nutritious and rich in protein. It is a very popular meat product. Smoked chicken refers to the chicken that has been influenced by the smell of five flavors and five spices of food. The existing smoked chicken processing method is single, and there are certain deficiencies, such as the color is not bright, the meat is not chewy, too rotten, and the chicken breast meat is not soaked in flavor, which cannot fully meet people's living needs, and needs further improvement. With the development of economy and the improvement of living standards, people need more processing methods and products of smoked chicken. Contents of the invention [0003] The object of the present invention is to overcome the deficiencies of the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L1/30A23L33/105
CPCA23L13/70A23L13/428A23L13/50A23L33/105A23V2002/00A23V2200/30
Inventor 刘长青
Owner 刘长青
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