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Smoked chicken

A technology of smoked chicken and chicken cleaning, applied in the field of smoked chicken, can solve the problems of changing taste and texture, and the manufacturing method cannot adapt to industrial production, and achieve the effect of meeting the requirements of shelf life

Inactive 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

Benefits of technology

This technology uses various methods such as air decompaction dried cleaning or decomposable solvents to extract flavor from raw materials while producing an odored product that has good taste without adding any preserving agents or ingredients. These techniques help preserve these products over time even after they have been exposed during transportation between manufacturing sites.

Problems solved by technology

This patented technical problem addressed in this patents relates to improving the quality or storability of smoke produced from traditional grilled chickens without losing their unique odor and texture.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of smoked chicken, its preparation steps are as follows:

[0023] 1. Raw material selection and processing: Pick the raw chicken with a net weight of 500g, remove the neck lymph, remove the tail fat gland, wash the blood, drain on the hanger until there is no obvious water on the body surface and cavity; remove the neck lymph, remove the tail fat gland The root of the fishy smell on the chicken is completely removed.

[0024] 2. Fengjie dry salting: Put salt, star anise, pepper, and cumin into the frying salt machine according to the mass ratio of 10:1.1:2:0.8, rotate and fry until the salt is light yellow and the ingredients are browned, then take out of the pan and make The good salt and the chicken treated in step 1 are according to the mass ratio of 1:50, and the salt is evenly spread on the inner cavity and surface of the chicken. Marinate and wind on the hanger, the salt and spices of fried salt enter the chicken body, the taste is finer, the aroma is long...

Embodiment 2

[0035] A kind of smoked chicken, its preparation steps are as follows:

[0036] 1. Raw material selection and processing: Pick the raw chicken with a net weight of 600g, remove the neck lymph, remove the tail fat gland, wash the blood, drain the water on the rack until there is no obvious water on the body surface and in the cavity;

[0037] 2. Fengjie dry salting: Put salt, star anise, pepper, and cumin into the frying salt machine according to the mass ratio of 10:1.5:2.5:1, rotate and stir-fry until the salt is light yellow and the ingredients are browned. The mass ratio of good salt to the treated chicken in step 1 is 1:50, and the salt is evenly spread on the inner cavity and surface of the chicken, put the chicken on the rack to dry and marinate, and marinate at a constant temperature and ventilation at 12°C for 1 hour;

[0038] 3. Marinate: Put the treated chicken in step 2 into the brine tank and press it below the brine liquid level to marinate. The mass ratio of chic...

Embodiment 3

[0047] A kind of smoked chicken, its preparation steps are as follows:

[0048] 1. Raw material selection and processing: pick the raw chicken with a net weight of 550g, remove the neck lymph, remove the tail fat gland, wash the blood, drain the water on the rack until there is no obvious water on the body surface and in the cavity;

[0049] 2. Fengjie dry salting: Put salt, star anise, pepper, and cumin into the frying salt machine according to the mass ratio of 10:1.3:2.2:0.9, rotate and fry until the salt is light yellow and the ingredients are browned, then take out of the pan, and make The good salt and the treated chicken in step 1 are in a mass ratio of 1:50, and the salt is evenly spread on the inner cavity and surface of the chicken, put the chicken on the rack to dry and marinate, and marinate at a constant temperature and ventilation at 10°C for 1.2 hours;

[0050] 3. Marinate: Put the treated chicken in step 2 into the brine tank and press it below the brine liquid...

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PUM

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Abstract

The invention discloses smoked chicken. A preparation method of the smoked chicken comprises the following steps: 1, raw material picking and processing; 2, dry salting by ventilation; 3, marinating; 4, decomposition to produce fragrance; 5, baking; 6, smoking; 7, interior packaging; 8, vacuum sealing; 9, sterilizing; and 10, exterior packaging. Due to matching of the procedures including dry salting by ventilation, marinating, decomposition to produce fragrance, baking and smoking, with originally creative blending amount suitable for industrial product and without adding any preservative, sodium nitrite, chemical pigment or chemical perfume, the smoked chicken with unique flavor is created, is fragrant in smell and fresh, fragrant and tasty in taste, tastes just like smoked chicken prepared in the field, and meets the needs of consumers for color, fragrance and taste of foods; by virtue of the steps of cooling packaging, vacuum sealing and sterilizing, the smoked chicken is suitable for being stored at normal temperature, can be stored for 3 months at normal temperature while guaranteeing the quality and meets the requirement on shelf life.

Description

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Claims

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Application Information

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Owner 安徽兴程食品有限责任公司
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