CN101999687A - Flavored domestic chicken - Google Patents

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 ℃.