Fresh water boiled salted old chicken

A brine and fresh technology, applied in the field of brine chicken, can solve problems such as unavailability

Active Publication Date: 2015-03-25
安徽兴程食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The brine old chicken that the applicant applied for in 2013, the application publication number is CN 103704743 A, what is produced is a kind of industrialized packaging that retains the freshness and The production process of fragrant, crisp and tender taste, and the salted chicken made by using old chicken (mainly refers to more than one year old, between one year and one and a half years old), which cannot be used by existing handmade chickens

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of fresh brine old chicken, its preparation steps are as follows:

[0019] Pick live chickens with a weight of 2.8kg and have been raised for one to one and a half years, slaughter them to remove internal organs and feathers, remove neck lymph, remove tail fat glands, clean them, rinse the whole chicken internally, externally, Squeeze the nose, clear the throat, wash the blood, drain the water on the hanger; put the salt, star anise, pepper, and cumin into the salt frying machine according to the mass ratio of 10:1:3:1, and stir fry until the salt is light yellow, When the ingredients are browned, put them out of the pot. Put the prepared salt and the processed chicken at a mass ratio of 1:9, spread the salt evenly on the inner cavity and surface of the chicken, and marinate for 3.5 hours at 12°C with constant temperature and ventilation; (due to the use of wind Dry pickling, put the sautéed salt at a constant temperature of 8-12°C to promote the decomposition of...

Embodiment 2

[0028] A kind of fresh brine old chicken, its preparation steps are as follows:

[0029] Pick live chickens with a weight of 2.5kg and have been raised for one to one and a half years, slaughter them to remove internal organs and feathers, remove neck lymph, remove tail fat glands, clean them, rinse the whole chicken internally, externally, Squeeze the nose, clear the throat, wash the blood, drain the water on the hanger; put the salt, star anise, pepper, and cumin into the salt frying machine according to the mass ratio of 10:1:3:1, and stir fry until the salt is light yellow, When the ingredients are browned, take them out of the pot. Put the prepared salt and the processed chicken at a mass ratio of 1:9, spread the salt evenly on the inner cavity and surface of the chicken, and marinate at 8°C for 3 hours with constant temperature and ventilation;

[0030] Put the chicken treated in the previous step into the brine tank and press it below the brine liquid surface to marinat...

Embodiment 3

[0034] A kind of fresh brine old chicken, its preparation steps are as follows:

[0035] Pick live chickens with a weight of 2.6kg and have been raised for one to one and a half years, slaughter them to remove internal organs and feathers, remove neck lymph, remove tail fat glands, clean them, rinse the whole chicken internally, externally, Squeeze the nose, clear the throat, wash the blood, drain the water on the hanger; put the salt, star anise, pepper, and cumin into the salt frying machine according to the mass ratio of 10:1:3:1, and stir fry until the salt is light yellow, When the ingredients are browned, take them out of the pot. Put the prepared salt and the processed chicken at a mass ratio of 1:9, spread the salt evenly on the inner cavity and surface of the chicken, and marinate at 10°C for 3.2 hours with constant temperature and ventilation;

[0036] Put the chicken treated in the previous step into the brine tank and press it below the brine liquid level to marina...

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PUM

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Abstract

The invention discloses fresh water boiled salted old chicken. A preparation method of the fresh water boiled salted old chicken comprises the following steps: 1, raw material picking and processing; 2, dry salting by ventilation; 3, marinating; 4, decomposition to produce fragrance; 5, low-temperature marinating; 6, cooling packaging; 7, vacuum sealing; 8, sterilizing; and 9, exterior packaging. Due to matching of the procedures including dry salting by ventilation, marinating, decomposition to produce fragrance, low-temperature marinating and pasteurization, and as prepared from a one-year or one-and-half-year old chick, the water boiled salted old chicken is suitable for being sold in retail storefronts by being simply cooked, tastes of freshness, fragrance, crisp and tenderness of manual salted chicken are kept, the needs of consumers for retail marinated foods are met, and an innovation road of realizing large-scale industrial production and meeting market needs is groped.

Description

Technical field [0001] The present invention involves a saltwater chicken, especially an old fresh saline chicken. Background technique [0002] The old chicken applied for by the applicant in 2013, the application number CN 103704743 A, produced a production process with industrialized packaging, retaining the fresh, fragrant, crispy, and tender taste of handmade saline chickens, and using old chicken(Mainly refers to more than one year, one year to one year and a half age.) The saltwater chicken, the old chicken, cannot be used by the existing handmade.With the development of the market, customers, especially those who directly face consumer groups in the retail market, proposed that because consumer groups want to buy a cooked food that is just out of the pan, this requires us to update the production process and fresh fresh freshness to fresh fresh freshness and fresh fresh freshness to fresh fresh freshness and fresh fresh freshness.Food is sent to the sales store. It can be...

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
CPCA23L13/428A23L13/50Y02A40/90
Inventor 程仁功
Owner 安徽兴程食品有限责任公司
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