Processing technology of low-fat-content air-dried fried crisp chicken (duck)

Abstract

The invention discloses a processing technology of low-fat-content air-dried fried crisp chicken (duck). The processing technology of the low-fat-content air-dried fried crisp chicken (duck) is characterized as follows: the pickling material formula used for pickling the chicken (duck) comprises the following ingredients: 100 grams of Chinese cinnamon, 100 grams of star anises, 30 grams of murraya paniculata, 40 grams of Chinese angelica root, 30 grams of semen amomi cardamomi, 30 grams of rhizoma kaempferiae, 40 grams of amomum fruits, 40 grams of glaangal, 200 grams of gardenia yellow, 50 grams of dahurian angelica roots, 40 grams of rhizome of Sichuan lovage, 50 grams of Chinese prickly ash, 200 grams of dried red peppers, 60 grams of white peppers, 50 grams of black peppers, and 2000 grams of refined salt; and the marinating material formula used for marinating the chicken (duck) comprises the following ingredients: 150 grams of rhizome of Sichuan lovage, 150 grams of tsaoko cardamon, 220 grams of white pepper seeds, 150 grams of black pepper seeds, 120 grams of rhizoma kaempferiae, 120 grams of semen amomi cardamomi, 120 grams of amomum fruits, 130 grams of Chinese angelica roots, 160 grams of dahurian angelica roots, 230 grams of liquorice roots, 150 grams of glaangal, 270 grams of dried gingers, 230 grams of star anises, 65 grams of laurel leaves, 180 grams of zanthoxylum schinifolium, 50 grams of Chinese prickly ash, 1800 grams of salt, 1700 grams of white sugar, 500 grams of cooking wine, and 1000 grams of thick broad bean paste. The processing technology comprises the following steps: carrying out slaughtering, carrying out cleaning, removing impurities, thoroughly draining the water, carrying out low-temperature vacuum mixed pickling, carrying out low-temperature air-drying, carrying out high-temperature air-drying so as to separate out oil, carrying out marinating, carrying out oil-frying, carrying out (quantitative) vacuum packaging, carrying out high-temperature high-pressure physical sterilization, carrying out outer packaging, and warehousing finished products.

Description

technical field [0001] The invention relates to the field of food, in particular to a low-fat air-dried crispy chicken (duck) marinade, a marinade formula and a processing technology. [0002] technical background [0003] Chicken (duck) marinated products are traditional folk food with a long history in my country. Although the styles of the north and the south, the east and the west are different, and the recipes of the marinated ingredients are different, the production methods are similar - pickled and marinated or simply marinated. In recent years, with the popularization of scientific knowledge, people have higher and higher requirements for food, not only delicious, but also nutritious and healthy. Low-fat food is more and more popular among consumers. Although chicken (duck) fat is relatively low compared to livestock meat, However, it is still a food with a lot of fat, and the traditional stewed method cannot solve the problem of a lot of fat in chicken (duck) meat p...

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problem that the current traditional marinating method cannot solve the problem of high fat in chicken (duck) meat products, the purpose of the present invention is to disclose a low-fat air-dried crispy chicken (duck) processing technology