CN101999687A - Flavored domestic chicken - Google Patents

Flavored domestic chicken Download PDF

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Publication number
CN101999687A
CN101999687A CN2010105415898A CN201010541589A CN101999687A CN 101999687 A CN101999687 A CN 101999687A CN 2010105415898 A CN2010105415898 A CN 2010105415898A CN 201010541589 A CN201010541589 A CN 201010541589A CN 101999687 A CN101999687 A CN 101999687A
Authority
CN
China
Prior art keywords
chicken
water
anise
weight percent
cassia bark
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN2010105415898A
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Chinese (zh)
Inventor
刘孝先
Original Assignee
刘孝先
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 刘孝先 filed Critical 刘孝先
Priority to CN2010105415898A priority Critical patent/CN101999687A/en
Publication of CN101999687A publication Critical patent/CN101999687A/en
Pending legal-status Critical Current

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Abstract

The invention discloses flavored domestic chicken, which is made by the following steps: killing a domestic chicken; removing feathers and internal organs, washing completely, draining water, pickling in a container containing marinade prepared from 5 to 11 weight percent of salt, 0.5 to 1 weight percent of anise, 0.5 to 1 weight percent of pepper, 0.5 to 1 weight percent of cassia bark and 70 to 92 weight percent of water for 3 to 5 days at 0 to 10 DEG C, wherein the marinade is prepared by placing the anise, pepper and cassia bark in water, boiling, boiling over a slow fire for 30 minutes and adding salt; taking the chicken out, draining water, packing (putting a proper amount of green onion and ginger into the abdomen of the domestic chicken); and instantly freezing the domestic chicken in a refrigeration house. To be cooked, the chicken is taken out after the bag is opened and stewed in a pot without any other spices. Thus, the chicken is convenient and has a good flavor.

Description

A kind of local flavor soil chicken
Technical field
The present invention relates to the meat product manufacture field, be specifically related to the chicken deep process technology, more specifically relate to chicken products and preparation method thereof.
Background technology
Chicken is because of having the nutritional characteristic of high protein, low fat, low in calories, low cholesterol, and the parent who is subjected to consumers in general looks at.Especially the rural area middle peasant native chicken chicken of raising on a household basis not only have the nutritional characteristic of high protein, low fat, low in calories, low cholesterol, and mouthfeel is good, fragrance is dense, nutritive value is higher.But the processing before a series of the cooking such as native for a long time chicken all is to sell with fresh and alive chicken, after the consumer buys back, butcher, unhairing, very bothersome, this is for the crowd of modern fast pace work and life style, and elapsed time is too many.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of local flavor soil chicken, need not after people buy back to butcher, the processing before a series of the cooking such as unhairing, can cook to stew and boil, both keep local flavor and the nutrition of native chicken, provide convenience for people enjoy this delicious food again.
The present invention is achieved through the following technical solutions:
A kind of local flavor soil chicken, native chicken is slaughtered, loses hair or feathers, goes the internal organ afterwash, drains the water, put into have salt, container that anise, Chinese prickly ash, cassia bark, water are made into thick gravy pickled 3-5 days, the packing that drains the water after the taking-up (before packing, an amount of green onion Jiang Sai being buried in the chicken tripe) is also sent into quick-frozen in the freezer;
The salt of described thick gravy, anise, Chinese prickly ash, cassia bark, water percentage by weight are: 5-11 ﹪: 0.5-1 ﹪: 0.5-1 ﹪: 0.5-1 ﹪: 70-92 ﹪;
Described anise, Chinese prickly ash, cassia bark put into earlier that water is boiled, the slow fire infusion is after 30 minutes, add salt again;
Pickling temperature is 0-10 ℃.
Compared with prior art, the present invention has following obvious advantage:
Local flavor of the present invention soil chicken is put into bittern again and pickles after slaughtering, lose hair or feathers, go internal organ to clean, again with plastic bag packaging and stored frozen, open sack when edible and can go into pot and stew and boil after pickling, and need not to add other condiments again, not only convenient, taste but also good.
The specific embodiment
Embodiment 1
The present invention slaughters native chicken, lose hair or feathers, go the internal organ afterwash, drains the water, put into have salt, container that anise, Chinese prickly ash, cassia bark, water are made into thick gravy pickles 4 days (native chicken is salted down), the packing that drains the water after the taking-up (before packing, an amount of green onion Jiang Sai being buried in the chicken tripe) is also sent into quick-frozen in the freezer;
The salt of described thick gravy, anise, Chinese prickly ash, cassia bark, water percentage by weight are: 8 ﹪: 0.5 ﹪: 0.5 ﹪: 0.5 ﹪: 90.5 ﹪;
Described anise, Chinese prickly ash, cassia bark put into earlier that water is boiled, the slow fire infusion is after 30 minutes, add salt again;
Pickling temperature is 0-10 ℃.
Embodiment 2
The salt of described thick gravy, anise, Chinese prickly ash, cassia bark, water percentage by weight are: 10 ﹪: 0.5 ﹪: 1 ﹪: 0.5 ﹪: 88 ﹪.
All the other are implemented as embodiment 1.
Embodiment 3
The salt of described thick gravy, anise, Chinese prickly ash, cassia bark, water percentage by weight are: 11 ﹪: 0.5 ﹪: 1 ﹪: 0.5 ﹪: 87 ﹪.
All the other are implemented as embodiment 1.

Claims (1)

1. local flavor soil chicken, it is characterized in that: native chicken is slaughtered, loses hair or feathers, goes the internal organ afterwash, drains the water, put into have salt, container that anise, Chinese prickly ash, cassia bark, water are made into thick gravy pickled 3-5 days, the packing that drains the water after the taking-up is also sent into quick-frozen in the freezer;
The salt of described thick gravy, anise, Chinese prickly ash, cassia bark, water percentage by weight are: 5-11 ﹪: 0.5-1 ﹪: 0.5-1 ﹪: 0.5-1 ﹪: 70-92 ﹪;
Described anise, Chinese prickly ash, cassia bark put into earlier that water is boiled, the slow fire infusion is after 30 minutes, add salt again;
Pickling temperature is 0-10 ℃.
CN2010105415898A 2010-11-12 2010-11-12 Flavored domestic chicken Pending CN101999687A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2010105415898A CN101999687A (en) 2010-11-12 2010-11-12 Flavored domestic chicken

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2010105415898A CN101999687A (en) 2010-11-12 2010-11-12 Flavored domestic chicken

Publications (1)

Publication Number Publication Date
CN101999687A true CN101999687A (en) 2011-04-06

Family

ID=43807575

Family Applications (1)

Application Number Title Priority Date Filing Date
CN2010105415898A Pending CN101999687A (en) 2010-11-12 2010-11-12 Flavored domestic chicken

Country Status (1)

Country Link
CN (1) CN101999687A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104187809A (en) * 2014-08-27 2014-12-10 安徽先知缘食品有限公司 Prepared method of flavored spiced duck
CN104939112A (en) * 2015-01-13 2015-09-30 来安县阿净环保科技产品贸易有限公司 Preparation method of flavor pheasant
CN106071949A (en) * 2016-06-21 2016-11-09 广西悦绿源农业科技发展有限公司 The production method of quick-freezing water Steamed chicken

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104187809A (en) * 2014-08-27 2014-12-10 安徽先知缘食品有限公司 Prepared method of flavored spiced duck
CN104939112A (en) * 2015-01-13 2015-09-30 来安县阿净环保科技产品贸易有限公司 Preparation method of flavor pheasant
CN106071949A (en) * 2016-06-21 2016-11-09 广西悦绿源农业科技发展有限公司 The production method of quick-freezing water Steamed chicken

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C06 Publication
PB01 Publication
C02 Deemed withdrawal of patent application after publication (patent law 2001)
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20110406