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Processing technology for partridge shank chicken

A green-footed hemp chicken and a processing technology applied in the functions of food ingredients, food science, applications, etc., can solve the problems of light taste, easy to produce greasy taste, and insufficient freshness, and achieve unique flavor, good taste, and edible convenient effect

Inactive Publication Date: 2020-03-27
DEZHOU JIANGSHENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Qingjiao moji chicken is tender in quality and high in nutritional value. It has the characteristics of "native chicken" in mountainous areas. It has strong adaptability, fast growth, low cost and high profit. It should not be too long, otherwise it will easily cause the chicken to be overcooked. However, the green-legged chicken produced by the existing processing method has a relatively light taste, and its freshness is slightly insufficient, and it cannot penetrate deep into the chicken.

Method used

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Embodiment Construction

[0016] A processing technology of green-legged chicken, comprising:

[0017] 1) Raw material preparation: Cool the green-footed chicken at 0-4°C to discharge acid for 24 hours; mix spices, seasonings and deionized water in a mass ratio of 1:10:1000 to make a spice liquid for later use; , Seasoning and deionized water are mixed in a mass ratio of 1:20:1000 to make a brine;

[0018] 2) Soaking: first pour the chicken pool into the required amount of disinfectant water, pick the chicken into the soaking pool and dig out the chamber to ensure that the chamber is completely soaked, and the white striped chickens are evenly distributed in the chicken pool, and the soaking liquid must not be exposed;

[0019] 3) Impregnation pretreatment: Send the green-footed chicken and white striped chicken into the immersion tank for 48 hours. The immersion solution in the immersion tank is composed of bacterial liquid, lemon peel extract, pandan leaf powder and deionized water. The bacterial liq...

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Abstract

The invention provides a processing technology for partridge shank chicken. The processing technology comprises the following steps: raw material preparation, soaking, dipping pretreatment, injectionpickling, frying and boiling, bagging and vacuumizing, and sterilization and cooling. According to the invention, the partridge shank chicken is sent into a dipping pool to be dipped for 48 hours; anda dipping liquid in the dipping pool is composed of a bacterial liquid, a lemon peel extract, pandan leaf powder and deionized water. With the processing technology for the partridge shank chicken, to-be-processed partridge shank chicken is subjected to dipping pretreatment before development; the dipping liquid is composed of a health-care bacterial liquid, a lemon liquid and pandan leaves; andthe dipped partridge shank chicken is easy to taste, has unique flavor, is fragrant, tender and chewy, is easy to fuse with water and seasonings, is resistant to boiling, free of taste change, good incolor, fragrance and taste and convenient to eat, and has the advantages of tonifying the spleen, benefiting the stomach and helping digestion.

Description

technical field [0001] The invention belongs to the technical field of chicken product processing, and in particular relates to a processing technology of green-legged chicken. Background technique [0002] my country is a big poultry breeding country, and its current poultry meat production ranks first in the world. And chicken plays a pivotal role in it. From the analysis of nutritional value, every 100 grams of skinless chicken contains 74% water, 22% protein, 0.7% fat, 13mg calcium, 190mg phosphorus, 1.5mg iron, etc., and is rich in vitamin B12, vitamin B6, vitamin A, vitamin D, vitamin K, etc. Compared with beef and pork, chicken has higher protein quality and lower fat content. Chicken protein is rich in all essential amino acids, which is very similar to the amino acid profile in eggs and milk. It is an ideal food for children, middle-aged and elderly people, patients with cardiovascular diseases, and those who are weak during or after illness. [0003] Qingjiao M...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L13/40A23L13/50A23L13/70A23L33/00
CPCA23L13/72A23L13/50A23L5/11A23L5/13A23L13/428A23L33/00A23V2002/00A23V2200/32
Inventor 刘全胜刘志磊
Owner DEZHOU JIANGSHENG FOOD
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