CN1023959C - Processing method for poultry and meat with bones - Google Patents
Processing method for poultry and meat with bones Download PDFInfo
- Publication number
- CN1023959C CN1023959C CN90100019A CN90100019A CN1023959C CN 1023959 C CN1023959 C CN 1023959C CN 90100019 A CN90100019 A CN 90100019A CN 90100019 A CN90100019 A CN 90100019A CN 1023959 C CN1023959 C CN 1023959C
- Authority
- CN
- China
- Prior art keywords
- bird
- band kindred
- meat
- kindred
- band
- 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.)
- Expired - Fee Related
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a processing method for poultry and meat with bones, which is characterized in that the present invention comprises the following steps: cleaning, making sauce, injecting sauce by an injector, soaking, coloring and baking or frying. Poultry and meat with bones which are processed by the method of the present invention have the advantages of quick flavour entering, fresh and tender meat quality, and short processing cycle and are suitable for mass production.
Description
The processing method of a kind of bird and band kindred belongs to the food processing class.
The method of prior art processing bird and band kindred is that process time, weak point was then very difficult tasty with bird or band kindred and condiment burnings, roasting etc. of putting together, and long processing time then can not keep the fresh and tender of meat.
Task of the present invention is to overcome the deficiencies in the prior art and proposes the method for a kind of improved processing bird and band kindred, can be widely used in the processing of bird such as chicken, duck, rabbit and band kindred.
Task of the present invention is finished as follows, and a kind of method of processing bird and band kindred is characterized in that:
A, cleaning at first with bird to be processed or band kindred class unhairing, are cut open the chest, and clean;
B, system baste are with the boiling of putting together of all flavorings, until the seasoning juice that obtains concentrating;
C, injection baste use syringe seasoning juice directly to be injected among each position of clean bird or band kindred class;
D, immersion, will injection back remaining seasoning juice be with salt and water dilution, then will above-mentioned bird or be with kindred to put into wherein and soak a few hours;
E, colouring, hydromel with 5% or maltose water, and add some flavouring, water after boiling and drench the epidermis of desiring machining object;
F, baking or frying are with the bird after processing as stated above or baking of band kindred or frying.
Following the present invention will be described in further detail in conjunction with the embodiments, one embodiment of the present of invention are methods of processing roast chicken, at first, cut open the chest, clean the chicken unhairing, then by following prescription boiling seasoning juice: green onion 50 grams, ginger 50 grams, Chinese prickly ash 20, aniseed 40 grams, soy sauce 1000 grams, monosodium glutamate 700 grams, salt 1500 grams, white sugar 1500 grams, cooking wine 350 grams, there is the Chinese herbal medicine of nourishing ingredients some, adds 35 kilograms in water, boil half an hour, to boil then juice inject each position of chicken with the large size injector for medical purpose, 50 chickens of above-mentioned condiment injectable, the seasoning juice with remainder after the injection adds 1000 gram salt, the dilution of 10 kg water, chicken put into wherein soak a few hours, put into the baking oven baking then.Fresh ﹠ Tender in Texture with the roast chicken that said method makes, and tasty fast especially, and process time is short.
An alternative embodiment of the invention is a roast duck, and another embodiment is roasting rabbit, adopts processing method similar to the above, can obtain similar effects.
The advantage of comparison prior art of the present invention is:
1. by method of the present invention processing bird or band kindred, tasty fast and can keep the fresh and tender of meat, greatly shortened the process-cycle, be fit to a large amount of production.
2. method is easy to learn, and cost is extremely low.
Claims (1)
1, the processing method of a kind of bird and band kindred is characterized in that:
A, cleaning at first with bird to be processed or band kindred unhairing, are cut open the chest, and clean;
B, system baste are with the boiling of putting together of all flavorings, until the seasoning juice that must concentrate;
C, injection baste use syringe seasoning juice directly to be injected among each position of bird or band kindred;
D, immersion with injecting the remaining seasoning juice in back with salt and water dilution, are put into wherein immersion with above-mentioned bird or band kindred then;
E, colouring with hydromel or maltose water, and add some flavouring, water after boiling to spoon the epidermis of stating bird or band kindred;
F, baking or frying are toasted bird or the band kindred of processing as stated above or fry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN90100019A CN1023959C (en) | 1990-01-06 | 1990-01-06 | Processing method for poultry and meat with bones |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN90100019A CN1023959C (en) | 1990-01-06 | 1990-01-06 | Processing method for poultry and meat with bones |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1052991A CN1052991A (en) | 1991-07-17 |
| CN1023959C true CN1023959C (en) | 1994-03-16 |
Family
ID=4876425
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN90100019A Expired - Fee Related CN1023959C (en) | 1990-01-06 | 1990-01-06 | Processing method for poultry and meat with bones |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1023959C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100340193C (en) * | 2005-06-16 | 2007-10-03 | 沈玉良 | Soup used for making fish food |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1776216A4 (en) | 2004-06-24 | 2009-04-08 | Century Board Usa Llc | Continuous forming apparatus for three-dimensional foamed products |
| US9745224B2 (en) | 2011-10-07 | 2017-08-29 | Boral Ip Holdings (Australia) Pty Limited | Inorganic polymer/organic polymer composites and methods of making same |
| CN103284186B (en) * | 2013-05-02 | 2015-11-18 | 安徽卫食园肉类食品有限公司 | A kind of production method of sesame paste chicken |
| US9752015B2 (en) | 2014-08-05 | 2017-09-05 | Boral Ip Holdings (Australia) Pty Limited | Filled polymeric composites including short length fibers |
| CN104621589A (en) * | 2015-01-24 | 2015-05-20 | 永州舜源农业发展有限公司 | Preparation method of rabbit rib product |
| CN109645353A (en) * | 2018-12-25 | 2019-04-19 | 宿州市百年传奇食品有限公司 | A kind of bone-free duck's foot process equipment and processing method |
-
1990
- 1990-01-06 CN CN90100019A patent/CN1023959C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100340193C (en) * | 2005-06-16 | 2007-10-03 | 沈玉良 | Soup used for making fish food |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1052991A (en) | 1991-07-17 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |