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Making method of braised air-fried chicken meat

A production method and chicken technology, applied in climate change adaptation, food science, etc., can solve the problems that the taste of the product is difficult to meet people's taste needs, there are few ready-to-eat products of marinated air-dried chicken, and it is not very convenient to eat, so as to shorten the production cycle of the product , good market prospects, and the effect of fragrant and fragrant taste

Inactive Publication Date: 2018-06-15
SHANDONG KAIJIA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many kinds of chicken products on the market, but most of them are fried, baked and other conditioned chicken products, and there are few ready-to-eat products of marinated and air-dried chicken, which are not very convenient to eat
And the existing ready-to-eat food production process is complicated, and product mouthfeel is difficult to satisfy people's taste demand

Method used

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Experimental program
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Embodiment Construction

[0020] The technical solutions in the embodiments of the present invention will be clearly and completely described below.

[0021] The invention provides a kind of preparation method of braised-flavored air-dried chicken, and specific examples are as follows:

[0022] (1) Inoculation auxiliary materials: After the commercial chickens are slaughtered, place them at 0-4°C for 12-24 hours to discharge acid, and choose fresh, free of foreign matter, fat-free, impurity-free and large bruises that have been cooled to discharge acid. Clean, inoculate the marinade and seasoning; the marinade consists of 4 pieces of fragrant leaves, 2 grass fruits, 5g of peppercorns, 5g of licorice, 5g of tangerine peel, 5g of star anise, and 5g of cumin; the seasoning consists of 100g of table salt, 500g of dark soy sauce, oyster sauce 250g, composed of 150g monosodium glutamate;

[0023] (2) Vacuum tumbling: Put the whole chicken inoculated with marinade and seasoning into the vacuum tumbling machi...

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PUM

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Abstract

The invention discloses a making method of braised air-fried chicken meat. The making method comprises the following processing steps of placing the entire chicken in a place in which the cooling temperature is 0-4 DEG C for 12-24 hours for discharging acid, sprinkling auxiliary materials to the entire chicken, performing vacuum rolling, performing low-temperature preserving and fermentation, performing marinating, performing drying and performing trimming. The entire processing course can be programmed and standardized, is suitable for large-scale batched production in factories, and has favorable market prospect. The chicken meat product made by the processing method has the characteristics of braised products and air-dried products, is auburn in color, high in meat sense, high in elasticity, rich and delicately fragrant in taste, fresh and tender in meat quality, rich in pickling flavor of the braised air-fried chicken meat, and is convenient to eat.

Description

technical field [0001] The invention relates to a method for preparing chicken, in particular to a method for preparing braised-flavored air-dried chicken. Background technique [0002] There are many types of chicken products sold in the market, but most of them are fried, baked and other prepared chicken products, and there are few ready-to-eat products of marinated and air-dried chicken, which are not very convenient to eat. And existing ready-to-eat food manufacturing process is complicated, and product mouthfeel is difficult to satisfy people's taste demand. Contents of the invention [0003] In order to solve the above-mentioned technical problems, the present invention provides a method for making braised-flavored air-dried chicken, so as to achieve the purpose of short processing period, and the prepared chicken product has the characteristics of sauce-stewed products and air-dried products, and is convenient to eat. [0004] To achieve the above object, the techn...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70A23L13/40A23L5/10
CPCA23L5/10A23L13/428A23L13/55A23L13/74Y02A40/90
Inventor 刘永需杨臣斗赵红王晶孟庆福
Owner SHANDONG KAIJIA FOOD CO LTD
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