Preparation method of smoked and air-dried chicken

A technology for air-drying chicken and native chicken, applied in food science and other directions, can solve the problems of loss of flavor, poor toughness of chicken, loss of nutrition, etc., and achieve the effects of long storage time, stable quality and low production cost

Pending Publication Date: 2020-06-02
普琦瑞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because in the production process of the above-mentioned smoked chicken, the step of cooking the soup stock is firstly used, this step causes the flavor of the chicken itself to be lost, and the taste prepared by the soup stock is replaced, so the smoked chicken produced cannot maintain the original taste At the same time, most of the nutrients of the chicken itself are also poured into the soup, resulting in the loss of nutrients; the toughness of the boiled chicken is poor, which makes the smoked chicken taste bad
In addition, the storage time of the existing smoked chicken is short, and the taste is not delicious enough.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: a kind of smoked, the preparation method of air-dried chicken, comprises the following steps:

[0021] S1. Slaughter 1.8 kg of live chickens or native chickens and let them bled, remove hair, remove viscera and inedible parts, wash them with clean water and let them cool naturally in a room at 2°C;

[0022] S2. After cooling, each chicken is evenly spread on the body of the chicken with a secret seasoning, rubbed and marinated. The weight of the seasoning is 6 grams. The seasoning includes ginger powder, pepper powder, white sugar, salt and cooking wine. The ginger The ratio of powder, pepper powder, sugar, salt and cooking wine is 3:2:1:6:3;

[0023] S3, put the marinated chicken into the bamboo basket until bleeding;

[0024] S4. Put the bleeding chicken into an air-drying room at 10°C and hang it on an air-drying rack. The air-drying distance of each chicken in the air-drying room is 5 cm, and the air-dried chicken can be obtained in 5 days. The air-dr...

Embodiment 2

[0025] Embodiment 2: a kind of smoked, the preparation method of air-dried chicken, comprises the following steps:

[0026] S1. Slaughter 2.0 kg of live chickens or native chickens, bled them, remove their hair, remove their viscera and inedible parts, wash them with clean water and let them cool naturally in a room at 10°C;

[0027] S2. After cooling, each chicken is evenly spread on the body of the chicken with a secret seasoning, rubbed and marinated. The weight of the seasoning is 8 grams. The seasoning includes ginger powder, pepper powder, white sugar, salt and cooking wine. The ginger The ratio of powder, pepper powder, sugar, salt and cooking wine is 3:2:1:6:3;

[0028] S3, put the marinated chicken into the bamboo basket until bleeding;

[0029] S4. Put the bleeding chicken into an air-drying room at 15°C and hang it on an air-drying rack. Air-dried chicken can be obtained in 10 days. The air-drying distance of each chicken in the air-drying room is 6 cm. The origina...

Embodiment 3

[0030] Embodiment 3: a kind of smoked, the preparation method of air-dried chicken, comprises the following steps:

[0031] S1. Slaughter 2.1 kg of live chickens or chickens, let them bled, remove hair, remove internal organs and inedible parts, wash them with clean water and let them cool naturally in a room at 15°C;

[0032] S2. After cooling, each chicken is evenly spread on the body of the chicken with a secret seasoning, rubbed and marinated. The weight of the seasoning is 5 grams. The seasoning includes ginger powder, pepper powder, white sugar, salt and cooking wine. The ginger The ratio of powder, pepper powder, sugar, salt and cooking wine is 3:2:1:6:3;

[0033] S3, put the marinated chicken into the bamboo basket until bleeding;

[0034] S4. Cover the bleeding chicken with a breathable snakeskin bag, put it in an air-drying room at 18°C ​​and hang it on an air-drying rack. Burn the fire once or twice a day in the smoke-drying room. Each chicken in the air-drying roo...

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PUM

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Abstract

The invention discloses a smoked and air-dried chicken. A preparation method of the smoked and air-dried chicken comprises the following steps: S1, slaughtering live chickens or native chickens, subjecting the slaughtered chickens to bloodletting and hair removal, removing internal organs and inedible parts, cleaning the processed chickens with clear water, and naturally cooling the chickens in aroom with a temperature of 2-16 DEG C; S2, after cooling, uniformly smearing the body of each chicken with a special seasoning, and carrying out kneading and pickling; S3, putting the pickled chickensinto a bamboo basket until bloody water is drained; and S4, putting the chickens obtained after bloody water is drained into an air-drying room with a temperature of 8-18 DEG C, and hanging the chickens on an air-drying rack for 5-10 days to obtain finished products. The smoked and air-dried chicken is simple and easy to make and low in making cost; family workshop type production of the smoked and air-dried chicken can be achieved as long as a water cooling fan and a refrigerated cabinet are arranged; and the method is free of influence by seasons, suitable for storage, transportation and electronic commerce online sales of native chickens in remote mountainous areas without cold-chain logistics for fresh food express and suitable for scale production.

Description

technical field [0001] The invention belongs to the technical field of air-dried chicken production, and in particular relates to a smoked and air-dried chicken and a preparation method. Background technique [0002] Chicken is one of the most familiar poultry. There are many ways to eat chicken, such as stewed chicken, yellow stewed chicken, palace-style roasted chicken, American fried chicken and other hot dishes, as well as smoked chicken and other cold dishes. Cooking: As one of the cooking methods of cold dishes, smoked chicken not only ensures that the original ecological smell of the chicken is not exposed, but also preserves the integrity of the chicken, which is very artistic and more popular with diners. [0003] There are many kinds of preparation techniques for existing smoked chicken, but basically it consists of steps such as cooking and smoking. In the cooking step, seasoning is added to adjust the taste of the chicken. In the smoking step, the cooked chicken ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70A23L13/40
CPCA23L13/55A23L13/72A23L13/428A23L13/76
Inventor 普琦瑞
Owner 普琦瑞
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