Roast chicken processing technology

A processing technology, roast chicken technology, applied in climate change adaptation, food science and other directions, can solve the problems of low cost, not meeting the requirements of green food, poor roast chicken taste, etc., to achieve complete body, soft and tender meat, delicious taste. Effect

Pending Publication Date: 2019-12-17
李淑芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the preparation and selection of existing roasted chickens, feed young chickens with a chicken age of several months are often used. Although the processing time is short and the cost is low, the taste of the prepared roasted chickens is relatively poor due to the hormones contained in the feed chickens. , while not meeting the requirements of green food

Method used

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Examples

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Comparison scheme
Effect test

Embodiment Construction

[0016] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some of the embodiments of the present invention, but not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0017] A roasted chicken processing technology is characterized in that it comprises the steps of:

[0018] Material selection: choose farmhouse native chicken, native duck or native goose;

[0019] Slaughter: Bleed the soil stupid chicken, soil stupid duck or soil stupid goose, soak in water at 65°C, depilate and open for later use;

[0020] Stew chicken in soup: stew pig stick bones with native chicken, native duck or native goose, and then color it with sugar juice. 8-11 parts of ginger, 6-8 parts of grass fruit, 6-8 parts of a...

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PUM

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Abstract

The invention relates to a roast chicken processing technology. A local domestic chicken, duck or goose which is more than two years old and less than three years old are selected, through the material selection, slaughter, soup making and stewing and marinate pickling processes, any hormone is not contained, the requirements of green food are met, a prepared roast chicken, duck or goose is cleanand tidy, feather-free and complete in bodies, the shape is attractive, the surface is shiny and glossy, the meat quality is soft and tender, the taste is delicious, the aroma is rich, rotten meat andbone-off are achieved, the meat is fat but not greasy, the saltiness is palatable, and the meat is eaten when being both cold and hot, and suitable for all ages.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a roast chicken processing technology. Background technique [0002] As a traditional Chinese dish, roast chicken is deeply loved by consumers because of its delicious meat, fat but not greasy, and rotten but not loose. However, in the preparation and selection of existing roasted chickens, feed young chickens with a chicken age of several months are often used. Although the processing time is short and the cost is low, the taste of the prepared roasted chickens is relatively poor due to the hormones contained in the feed chickens. , At the same time, it does not meet the requirements of green food. Contents of the invention [0003] (1) Solved technical problems [0004] Aiming at the deficiencies of the prior art, the present invention provides a roast chicken processing technology, which selects native chickens, native ducks or native geese whose chicken age is more than tw...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70
CPCA23L13/50A23L13/72Y02A40/90
Inventor 李淑芳
Owner 李淑芳
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