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Processing method of fragrant and tender liquor-saturated chicken capable of stimulating appetite

A processing method and technology of drunken chicken, which is applied in the field of drunken chicken processing, can solve the problems of human health and safety risks, poor tenderness of chicken meat, and poor eating convenience, so as to reduce moisture and ultraviolet light exposure, improve taste and absorption utilization, The effect of reducing fishy smell

Inactive Publication Date: 2018-04-13
安徽谷优美食品科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the existing problems: marinating chicken with white wine, the chicken tastes too strong, the meat is dense, and the tenderness of the chicken is relatively poor; and when the processed drunk chicken is eaten, the chicken smell is relatively strong and has a strong Discomfort; traditional drunken chicken is mostly marinated for later use, and cannot be eaten immediately. It is relatively inconvenient to eat, and the processing is relatively cumbersome; traditional marinating methods will produce more nitrites in chicken, which is harmful to human health high security risk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A processing method for appetizing fragrant and tender drunken chicken, comprising the following steps:

[0019] (1) Smoked: select reed chickens that have been cultured for 1-2 years as processing raw materials, slaughter and clean them, immerse them in mint extract, seal them, and store them at 3°C ​​for 4.5 hours to reduce the fishy smell of the chicken, then put them into the smoker room to drain the water Smoking is performed to sterilize and improve the flavor and taste. Peach leaves and lily flowers are used to ignite and smoke for 3.5 hours, and the temperature of the smoking room is 33°C to obtain smoked chicken;

[0020] (2) Marinating: Fill the smoked chicken belly with seasoning powder, put it in a closed room and evacuate it for 26 hours at 22°C, which can improve the taste effect of the seasoning on the chicken, and make the chicken taste more tender. Immerse in salt water with a mass concentration of 3.2% and marinate for 3.5 hours to improve the toughnes...

Embodiment 2

[0030] (1) Smoked: select reed chickens that have been bred for 1-2 years as processing raw materials, slaughter and wash them, immerse them in mint extract, seal them, and store them at 4°C for 5 hours to reduce the fishy smell of the chicken, then put them into the smoking room to drain the water. Smoked to sterilize and improve the flavor and taste. Peach leaves and lily flowers were used to smoke for 4 hours, and the temperature in the smoking room was 34°C to obtain smoked chicken;

[0031] (2) Marinating: Fill the smoked chicken belly with seasoning powder and put it in a closed room to vacuum and ferment for 27 hours at 23°C, which can improve the taste effect of the seasoning on the chicken and make the chicken taste more tender. Immerse in salt water with a mass concentration of 3.8% and marinate for 4 hours to improve the toughness of the chicken and obtain marinated chicken;

[0032] (3) Drunkenness processing: take yellow rice distiller's grains and crush them, bea...

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PUM

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Abstract

The invention discloses a processing method for appetizing, fragrant, tender and drunken chicken, which is characterized in that it includes the following aspects: (1) smoking, selecting reed chicken that has been cultivated for 1-2 years as the processing raw material, using mint extract for airtight storage, and then carrying out Smoked; (2) pickled, filling the smoked chicken belly with seasoning powder for vacuum fermentation, and then soaking the chicken in salt water to marinate; (3) drunk processing, first immersing the marinated chicken in a tank with distiller's grains Heat up and simmer, and then immerse in concentrated rice wine to simmer; (4) Roast, fill the belly of the drunken chicken with seasoning powder, use the stirred salt to wrap the drunken chicken, and wrap the outermost layer with aluminum foil. Roasting; (5) Baking, baking the roasted chicken at a low temperature to a moisture content of 16%-20%; (6) Sterilization packaging, using ultraviolet light to sterilize the baked chicken, and vacuum packaging to obtain the finished drunken chicken.

Description

technical field [0001] The invention belongs to the technical field of drunken chicken processing, and in particular relates to a processing method for appetizing, fragrant and tender drunken chicken. Background technique [0002] Drunken chicken is made of wine and seasonings. It has a strong fragrance and tender meat. It is rich in protein, phospholipids and other nutrients. Improve immunity, enhance physical strength, and have a good therapeutic effect on chills, fatigue, irregular menstruation, anemia, and weakness. Although the chicken marinated with white wine has a good intoxicating effect, the chicken taste is too strong, the meat is dense, and the tenderness of the chicken is relatively poor; Strong discomfort; traditional drunken chicken is mostly marinated for later use, and cannot be eaten immediately, its eating convenience is relatively poor, and the processing is relatively cumbersome; traditional pickling methods will produce more nitrites in chicken, which ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70A23L13/40A23L3/16A23L3/28
CPCA23L13/57A23L3/165A23L3/28A23L13/428A23L13/432A23L13/72A23L13/74A23L13/76A23V2002/00A23V2200/14A23V2200/15A23V2200/16A23V2250/21
Inventor 潘苗苗
Owner 安徽谷优美食品科技股份有限公司
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