CN102210460A - Technology for processing marinated chicken product - Google Patents
Technology for processing marinated chicken product Download PDFInfo
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- CN102210460A CN102210460A CN2011101796363A CN201110179636A CN102210460A CN 102210460 A CN102210460 A CN 102210460A CN 2011101796363 A CN2011101796363 A CN 2011101796363A CN 201110179636 A CN201110179636 A CN 201110179636A CN 102210460 A CN102210460 A CN 102210460A
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Abstract
The invention discloses a technology for processing a marinated chicken product, and relates to a poultry processing technology. The technology is characterized by comprising the following steps of: initially processing a white hen, soaking and washing, disinfecting, mixing materials and cooking, cooling and performing vacuum packaging, performing high-temperature high-pressure sterilization, cooling and externally packaging and the like. The marinated chicken product has a unique formula, tastes mellow and delicious, is not greasy when eaten, is beneficial to the health of human bodies, can be eaten after being opened, is convenient and simple and easy to store, and can be preserved for 240 to 300 days at normal temperature after being vacuumized.
Description
Technical field
The present invention relates to the poultry processing technology, be specifically related to a kind of processing technology of chicken fowl spiced and stewed food.
Background technology
Living standard raising along with people, the quickening of life, work rhythm, the instant food of health nutrition more and more is subjected to liking of consumer, particularly becomes under a kind of new fashion and focus in tourism, and people also increase greatly for the demand of leisure inner wrapping delicatessen.But the processing technology of the inner wrapping delicatessen of existing these poultry exists a lot of not enough, at first be that the holding time is shorter, moreover taste is impure yet, can not satisfy large batch of production demand.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of making taste sweet-smelling deliciousness, the processing technology of the chicken fowl spiced and stewed food of edible health.
Technical problem to be solved by this invention realizes by the following technical solutions,
The processing technology of chicken fowl spiced and stewed food is characterized in that: comprise following processing step,
1, selects healthy anosis white hen as processing object, it is slaughtered and soaking and washing;
2, the white hen that will clean up carries out disinfection;
3, the white hen after the sterilization is prepared burden and pickles, salting period is 6-48 hour;
4, the white hen after will pickling carries out boiling, stewes 10-30 minute with little fire after the boiling of boiling soup again;
5, after boiling is finished, allow white hen cool off naturally, carry out vacuum packaging after the cooling;
6, after vacuum packaging is finished it is carried out autoclave sterilization, temperature remains on 80-120 ℃, and sterilize and take out after 10-30 minute, cooling again, external packing gets final product.
Described batching is selected multiple rare Chinese herbal medicines such as salt, shallot, yellow ginger, soy sauce, cooking wine, the smart powder of long-used soup, anise, cassia bark, cloves, Chinese prickly ash, little fennel, nutmeg, pepper, dried orange peel, big fennel, Amomum globosum loureiro, spiceleaf, galingal for use.
The invention has the beneficial effects as follows: the present invention's uniqueness of filling a prescription, taste sweet-smelling deliciousness, non-greasy when edible, to healthy highly beneficial, instant bagged, convenient simple and easy, store easily, can preserve at normal temperatures 240-300 days after the envelope vacuum packaging.
The specific embodiment
For technological means, creation characteristic that the present invention is realized, reach purpose and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
A kind of processing technology of chicken fowl spiced and stewed food comprises following processing step,
1, selects healthy anosis white hen as processing object, it is slaughtered and soaking and washing;
2, the white hen that will clean up carries out disinfection;
3, the white hen after the sterilization is prepared burden and pickles, salting period is 24 hours;
4, the white hen after will pickling carries out boiling, stewes 30 minutes with little fire after the boiling of boiling soup again;
5, after boiling is finished, allow white hen cool off naturally, carry out vacuum packaging after the cooling;
6, after vacuum packaging is finished it is carried out autoclave sterilization, temperature remains on 100 ℃, and sterilize and take out after 10 minutes, cooling again, external packing gets final product.
Batching selects for use multiple rare Chinese herbal medicines such as salt, shallot, yellow ginger, soy sauce, cooking wine, the smart powder of long-used soup, anise, cassia bark, cloves, Chinese prickly ash, little fennel, nutmeg, pepper, dried orange peel, big fennel, Amomum globosum loureiro, spiceleaf, galingal to mix adding.
More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that describes in the foregoing description and the specification just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (2)
1. the processing technology of chicken fowl spiced and stewed food is characterized in that: comprise following processing step,
A, the healthy anosis white hen of selection are slaughtered it and soaking and washing as processing object;
B, the white hen that cleans up among the step a is carried out disinfection;
C, the white hen after the sterilization among the step b is prepared burden and pickles, salting period is 6-48 hour;
D, the white hen after pickling among the step c is carried out boiling, after the boiling of boiling soup, stewed 10-30 minute with little fire again;
E, after the steps d boiling is finished, allow white hen cool off naturally, carry out vacuum packaging after the cooling;
F, after step f vacuum packaging is finished it is carried out autoclave sterilization, temperature remains on 80-120 ℃, and sterilize and take out after 10-30 minute, cooling again, external packing gets final product.
2. the processing technology of chicken fowl spiced and stewed food according to claim 1 is characterized in that: described batching is selected salt, shallot, yellow ginger, soy sauce, cooking wine, the smart powder of long-used soup, anise, cassia bark, cloves, Chinese prickly ash, little fennel, nutmeg, pepper, dried orange peel, big fennel, Amomum globosum loureiro, spiceleaf, galingal for use.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101796363A CN102210460A (en) | 2011-06-28 | 2011-06-28 | Technology for processing marinated chicken product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101796363A CN102210460A (en) | 2011-06-28 | 2011-06-28 | Technology for processing marinated chicken product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102210460A true CN102210460A (en) | 2011-10-12 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101796363A Pending CN102210460A (en) | 2011-06-28 | 2011-06-28 | Technology for processing marinated chicken product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102210460A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366119A (en) * | 2011-10-20 | 2012-03-07 | 重庆鲁渝立强食品有限公司 | Processing technology of pot-stewed whole chicken |
| CN102366118A (en) * | 2011-10-20 | 2012-03-07 | 重庆鲁渝立强食品有限公司 | Processing technology of spiced chicken hearts and spiced chicken gizzards |
| CN102715537A (en) * | 2012-07-09 | 2012-10-10 | 云南原林生态有限公司 | Making process of highland Puer tea goose |
| CN103519211A (en) * | 2012-07-02 | 2014-01-22 | 安吉老奶奶食品有限公司 | Fermenting, marinating and boiling preparation method for edible broiler chickens |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079117A (en) * | 1992-05-28 | 1993-12-08 | 杨光福 | A kind of method for formulating flavoring |
| CN1475148A (en) * | 2002-08-15 | 2004-02-18 | 北京市华都峪口禽业有限责任公司 | Processing method of instant three yellow chicken |
-
2011
- 2011-06-28 CN CN2011101796363A patent/CN102210460A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079117A (en) * | 1992-05-28 | 1993-12-08 | 杨光福 | A kind of method for formulating flavoring |
| CN1475148A (en) * | 2002-08-15 | 2004-02-18 | 北京市华都峪口禽业有限责任公司 | Processing method of instant three yellow chicken |
Non-Patent Citations (3)
| Title |
|---|
| 万娅琼等: "即食风味麻鸡现代加工工艺的研究", 《农产品加工(学刊)》, no. 07, 25 July 2009 (2009-07-25), pages 27 - 29 * |
| 产品加工: "卤鸡制作方法", 《山西农业(畜牧兽医)》, 30 April 2008 (2008-04-30), pages 36 * |
| 王兆梁: "花椒卤鸡的研制", 《肉类研究》, 30 April 1995 (1995-04-30) * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366119A (en) * | 2011-10-20 | 2012-03-07 | 重庆鲁渝立强食品有限公司 | Processing technology of pot-stewed whole chicken |
| CN102366118A (en) * | 2011-10-20 | 2012-03-07 | 重庆鲁渝立强食品有限公司 | Processing technology of spiced chicken hearts and spiced chicken gizzards |
| CN102366118B (en) * | 2011-10-20 | 2014-01-15 | 重庆鲁渝立强食品有限公司 | Processing technology of spiced chicken hearts and spiced chicken gizzards |
| CN102366119B (en) * | 2011-10-20 | 2014-04-02 | 重庆鲁渝立强食品有限公司 | Processing technology of pot-stewed whole chicken |
| CN103519211A (en) * | 2012-07-02 | 2014-01-22 | 安吉老奶奶食品有限公司 | Fermenting, marinating and boiling preparation method for edible broiler chickens |
| CN102715537A (en) * | 2012-07-09 | 2012-10-10 | 云南原林生态有限公司 | Making process of highland Puer tea goose |
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Application publication date: 20111012 |