Manufacturing process of crispy and chewy salty oil chicken leaving lingering fragrance in mouth

A production process, a technology of bad oil chicken, applied in the direction of the function of food ingredients, food ingredients as taste improvers, food ingredients as odor improvers, etc., can solve the problem of affecting the taste, not being able to store for a long time, single taste of bad oil chicken, etc. question

Inactive Publication Date: 2018-11-06
TAICANG FEIFENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But for a long time, bad oil chicken has been made by family workshops. It cannot be stored for a long time, and it is not easy to transport to other places for sale. It can only be tasted by local people. If customers from other places want to eat it, they must go to Taicang in person, which greatly limits The development of bad oil chicken; the taste of existing family workshops of bad oil chicken is relatively single and traditional, and the feeling will gradually become greasy over time; there are also existing sales of bad oil chicken. Technology CN201210163716 discloses a method for making bad oil chicken. The soup stock includes component A and component B. Component A includes fennel 15-25g; cumin 2-5g; cinnamon 16-24g; cloves 4-10g ; Kaempferia 3~5g; Angelica dahurica 4~8g; Flesh fruit 3~8g; Chen Xiang 3~6g; 3~5g; Component B production method: Add 3~6kg of salt into 90~110kg of water, then add 460~550g of bad oil, stir well, it is (B) component, and then add into B through A component Make a soup from the components, then use this soup to marinate the chicken for 6-10 hours, then use the soup of the same formula to smolder the marinated chicken, and finally cool it, vacuum pack it, and sterilize it. The soup stock and the smoldering soup stock are the same, and the taste of the bad oil chicken produced by this production process is not rich and pure, and the aroma is relatively simple; moreover, the sterilization temperature used is the traditional 121°C sterilization, and the chicken crisps sterilized by this process Rotten affects the taste and the quality of the meat is poor

Method used

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  • Manufacturing process of crispy and chewy salty oil chicken leaving lingering fragrance in mouth
  • Manufacturing process of crispy and chewy salty oil chicken leaving lingering fragrance in mouth
  • Manufacturing process of crispy and chewy salty oil chicken leaving lingering fragrance in mouth

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] The invention discloses a production process of crispy but not rotten savory chicken, which comprises the following steps:

[0062] (1) Materials

[0063] Select healthy hens with a chicken age of 360 days, weighing 1.7-2.1kg, after slaughtering, hair removal and evisceration;

[0064] (2) Preparation of soup stock:

[0065] Prepare component A, component B, component C and component D respectively according to the formula quantity in Table 1;

[0066] (3) Preparation of marinated soup

[0067] Add component A to component B, mix the two soups to make a marinated soup, put 100kg of hen into the marinated soup, arrange it a little, so that the hen is completely immersed in the marinated soup. Marinate below 10°C for 7 hours;

[0068] (4) Cooking

[0069] Mix component C and D to make the cooking soup, take out the marinated hen in step (3) from the marinating soup, put it into the cooking soup and boil it, then simmer over low heat 1.2 hours;

[0070] (5) Vacuum p...

Embodiment 2

[0080] The invention discloses a production process of crispy but not rotten savory chicken, which comprises the following steps:

[0081] (1) Materials

[0082] Select healthy hens with a chicken age of 400 days, weighing 1.7-2.1kg, and remove hair and eviscerate after slaughtering;

[0083] (2) Preparation of soup stock

[0084] Prepare component A, component B, component C and component D respectively according to the formula quantity in Table 1;

[0085] (3) Preparation of marinated soup

[0086] Add component A to component B, mix the two soups to make a marinated soup, put 100kg of hen into the marinated soup, arrange it a little, so that the hen is completely immersed in the marinated soup. Marinate below 10°C for 8 hours;

[0087] (4) Cooking

[0088] Mix component C and D to make the cooking soup, take out the marinated hen in step (3) from the marinating soup, put it into the cooking soup and boil it, then simmer over low heat 1.5 hours;

[0089] (5) Vacuum pa...

Embodiment 3

[0098] The invention discloses a production process of crispy but not rotten savory chicken, which comprises the following steps:

[0099] (1) Materials

[0100] Select healthy hens with a chicken age of 380 days, weighing 1.7-2.1kg, and remove hair and eviscerate after slaughtering;

[0101] (2) Preparation of soup stock

[0102] Prepare component A, component B, component C and component D respectively according to the formula quantity in Table 1;

[0103] (3) Preparation of marinated soup

[0104] Add component A to component B, mix the two soups to make a marinated soup, put 100kg of hen into the marinated soup, arrange it a little, so that the hen is completely immersed in the marinated soup. Marinate below 10°C for 6 hours;

[0105] (4) Cooking

[0106] Mix component C and D to make the cooking soup, take out the marinated hen in step (3) from the marinating soup, put it into the cooking soup and boil it, then simmer over low heat 1 hour;

[0107] (5) Vacuum packa...

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Abstract

The invention relates to the field of food processing, in particular to a manufacturing process of crispy and chewy salty oil chicken leaving lingering fragrance in the mouth. A soup material preparedfrom an ingredient A and an ingredient B and a boiling soup material prepared from an ingredient C and an ingredient D are used; the lemon fragrance brought by monarch and minister combination of galangal root, lemongrass herb, amomum kravanh fruit and semen alpiniae hainanensis is added by the salty oil chicken manufactured by the process on the basis of the taste of the conventional salty oil chicken, so that the taste of the salty oil chicken is fat but not greasy; the mouthfeel is fragrant; a segmented sterilization mode is used; the temperature is higher than the conventional sterilization temperature of 121 DEG C; the influence on the crispy and tender mouthfeel of the chicken meat of the salty oil chicken sterilized in a conventional method is avoided; the meat elasticity of the salty oil chicken is maintained; the meat is crispy and chewy; after the sterilization, fast cooling is performed by cooling water; due to alternate treatment by cold and heat, the chicken fiber expandsin a short time; the soup materials in packaging bags are completely absorbed; the meat is more tasty, fresh and tender.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production process of crispy but not rotten chicken with lingering fragrance. Background technique [0002] Bad oil chicken is a famous specialty in Taicang. It is added with Taicang special bad oil. The bad oil can improve the freshness and relieve the fishy smell, appetizing and increasing appetite. As long as you add a little, it can increase the flavor, such as dipping pasta, it will be more distinctive. The bad oil chicken not only has the smell of bad oil but also maintains the color and original taste of the chicken. [0003] But for a long time, bad oil chicken has been made by family workshops. It cannot be stored for a long time, and it is not easy to transport to other places for sale. It can only be tasted by local people. If customers from other places want to eat it, they must go to Taicang in person, which greatly limits The development of bad oil chicken; the ta...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/70A23L5/20A23L13/40A23L33/00
CPCA23V2002/00A23L5/21A23L5/27A23L13/428A23L13/50A23L13/72A23L33/00A23V2200/16A23V2200/15A23V2200/14A23V2200/30
Inventor 杨雪明
Owner TAICANG FEIFENG FOOD
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