CN102669699A - Method for making hot baked chicken - Google Patents
Method for making hot baked chicken Download PDFInfo
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- CN102669699A CN102669699A CN2011100652270A CN201110065227A CN102669699A CN 102669699 A CN102669699 A CN 102669699A CN 2011100652270 A CN2011100652270 A CN 2011100652270A CN 201110065227 A CN201110065227 A CN 201110065227A CN 102669699 A CN102669699 A CN 102669699A
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Abstract
The invention relates to a method for making hot baked chicken. The method comprises the following steps of: 1) material selection: selecting a fresh chicken, slaughtering, cleaning and soaking in clean water; 2) blanching: blanching the chicken in water which preferably soaks the chicken; 3) salting: salting the chicken in chicken seasonings for 15 to 20 minutes; 4) heating: putting the chicken into a baking pot, and heating for 15 minutes at the temperature of between 135 and 165 DEG C; 5) sealing: sealing and packing the heated chicken by adopting tin paper; 6) hot baking: performing hot baking on the sealed chicken in the baking pot for 1 to 2 hours at the temperature of between 270 and 335 DEG C; and 7) fishing and filling. By soaking in the clean water, blanching and hot baking in a sealed state in the making process, the chicken prepared by the making method is crisp and delicious, and nutritional components such as protein, vitamin B and inorganic salts are greatly improved.
Description
Technical field
The present invention relates to the fabrication and processing method of chicken, refer in particular to the preparation method of the baked chicken of a kind of Re, belong to food processing technology field.
Background technology
Chicken is owing to fine and tender taste, and flavour is delicious, receives popular favor.Because its flavor is lighter, therefore can be used in the various cookings.Be rich in protein in the chicken, in meat, it is one of the highest meat of protein content, belongs to the food of high protein and low fat.It also contains the phospholipid that important function is given birth in to human body hair tonic, is one of important source of fat and phosphatide in Chinese's diet structure.In addition, the content of the potassium aqc amino acid in the chicken is also very abundant, therefore can remedy the deficiency of beef and pork.Simultaneously also because chicken is more than the vitamin A content of other meats, though and poorer than vegetables or liver aspect amount, compare with pork with beef, the content of its vitamin A is high.
Roast chicken of the prior art is through the high-temperature baking of certain hour, bakes into golden yellow and pulls out.But in process,, cause its shape atrophy and mouthfeel is not good because high-temperature baking and roast chicken contact with air.Cause nutrient loss a lot of in addition, mainly be that the loss of protein, B family vitamin and inorganic salts is very big: the loss late of VB1 is 12%-25%, and VB2 is 12%-15%, and inorganic salts are 30%, and protein is 12.4%, and fat is 30.6%.
Summary of the invention
The objective of the invention is to overcome the deficiency of above-mentioned existing manufacture craft, a kind of Re is provided the preparation method of baked chicken.
Technical scheme of the present invention is following:
The preparation method of the baked chicken of a kind of Re may further comprise the steps:
1), selected bright hen and clean;
2), with the hen blanching;
3), chicken being put into the chicken batching pickled 15～20 minutes;
4), with under 135～165 ℃ condition, heating 15 minutes in the baked pot of chicken Fang Ru;
5), adopt tinfoil to seal, then in the baked pot of Fang Ru Xia 270～335 ℃ condition baked 1～2 hour of Re;
6), the dress basin that takes the dish out of the pot;
The component of said chicken batching (with respect to the hen of 1000 grams) is following:
Hoisin sauce: 10 grams～15 grams
Soy sauce: 20 grams～23.5 grams
Husky well oyster sauce: 15 grams～18.6 grams
Abalone sauce: 15 grams～17.8 grams
Black pepper juice: 18.5 grams～20.2 grams
Chicken powder: 2 grams～2.5 grams
Chicken extract: 1.5 grams～2 grams
Abalone juice: 2 grams～2.8 grams
Monosodium glutamate: 2 grams～2.2 grams
Chickens' extract: 1 gram～1.5 grams
White sugar: 5.5 grams～5.8 grams
Peanut butter: 8 grams～9.5 grams
Compared with prior art, beneficial effect of the present invention is:
Owing to mainly passed through (the effect: suction) of clear water impregnation stage in manufacturing process; The blanching stage (effect: guaranteed that crust is crisp); Sealing state Re baked (effect: prevent nutrition leak), the chicken palatable crisp that adopts preparation method of the present invention to make, nutritional labelings such as protein, B family vitamin and inorganic salts are greatly improved.
The specific embodiment
In order to be illustrated more clearly in content of the present invention, further specify in conjunction with following examples:
Embodiment 1
The preparation method of the baked chicken of Re may further comprise the steps:
1), selected bright hen and clean;
2), with the hen blanching;
3), chicken being put into the chicken batching pickled 15 minutes;
4), with under 135 condition, heating 15 minutes in the baked pot of chicken Fang Ru;
5), adopt tinfoil to seal, then in the baked pot of Fang Ru Xia 270 ℃ condition baked 1 hour of Re;
6), the dress basin that takes the dish out of the pot;
The component of chicken batching (with respect to the hen of 1000 grams) is following in the said step 3):
Hoisin sauce: 10 grams
Soy sauce: 23 grams
Husky well oyster sauce: 15 grams
Abalone sauce: 15 grams
Black pepper juice: 18.5 grams
Chicken powder: 2 grams
Chicken extract: 1.5 grams
Abalone juice: 2 grams
Monosodium glutamate: 2 grams
Chickens' extract: 1 gram
White sugar: 5.5 grams
Peanut butter: 8 grams
Embodiment 2
The preparation method of the baked chicken of Re may further comprise the steps:
1), select materials: selected bright hen, slaughter afterwash and soak with clear water;
2), blanching: with the hen blanching, the water yield is advisable to flood hen itself;
3), pickle: chicken is put into the chicken batching pickled 18 minutes;
4), heat: under 150 ℃ condition, heating 15 minutes in the baked pot of chicken Fang Ru;
5), sealing: adopt the chicken after tinfoil will be heated to pack;
6) 、 Re are baked: with in the baked pot of chicken Fang Ru of sealing Xia 300 ℃ the condition baked 1.5 hours of Re;
7), the dress basin that takes the dish out of the pot.
The component of chicken batching (with respect to the hen of 1000 grams) is following in the said step 3):
Hoisin sauce: 15 grams
Soy sauce: 20 grams
Husky well oyster sauce: 16 grams
Abalone sauce: 16 grams
Black pepper juice: 20 grams
Chicken powder: 2.2 grams
Chicken extract: 1.5 grams
Abalone juice: 2.5 grams
Monosodium glutamate: 2 grams
Chickens' extract: 1 gram
White sugar: 5.5 grams
Peanut butter: 8 grams
Embodiment 3
The preparation method of the baked chicken of Re may further comprise the steps:
1), select materials: selected bright hen, slaughter afterwash and soak with clear water;
2), blanching: with the hen blanching, the water yield is advisable to flood hen itself;
3), pickle: chicken is put into the chicken batching pickled 20 minutes;
4), heat: under 165 ℃ condition, heating 15 minutes in the baked pot of chicken Fang Ru;
5), sealing: adopt the chicken after tinfoil will be heated to pack;
6) 、 Re are baked: with in the baked pot of chicken Fang Ru of sealing Xia 335 ℃ the condition baked 2 hours of Re;
7), the dress basin that takes the dish out of the pot.
The component of chicken batching (with respect to the hen of 1000 grams) is following in the said step 3):
Hoisin sauce: 15 grams
Soy sauce: 23.5 grams
Husky well oyster sauce: 18.6 grams
Abalone sauce: 17.8 grams
Black pepper juice: 18.5 grams
Chicken powder: 2 grams
Chicken extract: 2 grams
Abalone juice: 2.8 grams
Monosodium glutamate: 2.2 grams
Chickens' extract: 1.5 grams
White sugar: 5.8 grams
Peanut butter: 9.5 grams
Above embodiment is the preferred embodiment of the present invention, is not the restriction to protection domain of the present invention.
Claims (7)
1. the preparation method of the baked chicken of heat is characterized in that may further comprise the steps:
1), select materials: selected bright hen, slaughter afterwash and soak with clear water;
2), blanching: with the hen blanching, the water yield is advisable to flood hen itself;
3), pickle: chicken is put into the chicken batching pickled 15～20 minutes;
4), heat: under 135～165 ℃ condition, heating 15 minutes in the baked pot of chicken Fang Ru;
5), sealing: adopt the chicken after tinfoil will be heated to pack;
6) 、 Re are baked: with in the baked pot of chicken Fang Ru of sealing Xia 270～335 ℃ the condition baked 1～2 hour of Re;
7), the dress basin that takes the dish out of the pot.
2. according to claims 1 described preparation method, it is characterized in that:
The component of said chicken batching (with respect to the hen of 1000 grams) is following:
Hoisin sauce: 10 grams～15 grams
Soy sauce: 20 grams～23.5 grams
Husky well oyster sauce: 15 grams～18.6 grams
Abalone sauce: 15 grams～17.8 grams
Black pepper juice: 18.5 grams～20.2 grams
Chicken powder: 2 grams～2.5 grams
Chicken extract: 1.5 grams～2 grams
Abalone juice: 2 grams～2.8 grams
Monosodium glutamate: 2 grams～2.2 grams
Chickens' extract: 1 gram～1.5 grams
White sugar: 5.5 grams～5.8 grams
Peanut butter: 8 grams～9.5 grams.
3. according to claims 1 described preparation method, it is characterized in that: pack after will adorning chicken cooling behind the basin, sterilization, can under the condition of subzero 3 degree Celsius, refrigerate 8～12 months.
4. according to claims 1 described preparation method, it is characterized in that: said step 4) is under 150 ℃ condition, to carry out.
5. according to claims 1 described preparation method, it is characterized in that: after said step 5) packs, be vacuum state in the tinfoil.
6. according to claims 1 described preparation method, it is characterized in that: said step 6) is under 300 ℃ condition, to carry out.
7. according to claims 1 described preparation method, it is characterized in that: the baked time of said step 6) De Re is 1.5 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100652270A CN102669699A (en) | 2011-03-17 | 2011-03-17 | Method for making hot baked chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100652270A CN102669699A (en) | 2011-03-17 | 2011-03-17 | Method for making hot baked chicken |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102669699A true CN102669699A (en) | 2012-09-19 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011100652270A Pending CN102669699A (en) | 2011-03-17 | 2011-03-17 | Method for making hot baked chicken |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685585A (en) * | 2014-11-26 | 2016-06-22 | 重庆周君记火锅食品有限公司 | Wong braise chicken seasoning and preparation method thereof |
| CN112293684A (en) * | 2019-07-29 | 2021-02-02 | 黄新华 | Making method of durian-flavor baked chicken |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1222315A (en) * | 1998-01-09 | 1999-07-14 | 贾霖 | Cooking of steamed chicken |
| CN1732803A (en) * | 2004-08-11 | 2006-02-15 | 浙江工业大学 | Process for preparing salt baked chicken |
| CN1868336A (en) * | 2005-05-23 | 2006-11-29 | 郭利富 | Method for roasting fowl or domestic animals covered with clay mud |
| CN101856129A (en) * | 2010-02-10 | 2010-10-13 | 陈锡杰 | Mud roasted chicken and making method thereof |
-
2011
- 2011-03-17 CN CN2011100652270A patent/CN102669699A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1222315A (en) * | 1998-01-09 | 1999-07-14 | 贾霖 | Cooking of steamed chicken |
| CN1732803A (en) * | 2004-08-11 | 2006-02-15 | 浙江工业大学 | Process for preparing salt baked chicken |
| CN1868336A (en) * | 2005-05-23 | 2006-11-29 | 郭利富 | Method for roasting fowl or domestic animals covered with clay mud |
| CN101856129A (en) * | 2010-02-10 | 2010-10-13 | 陈锡杰 | Mud roasted chicken and making method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685585A (en) * | 2014-11-26 | 2016-06-22 | 重庆周君记火锅食品有限公司 | Wong braise chicken seasoning and preparation method thereof |
| CN112293684A (en) * | 2019-07-29 | 2021-02-02 | 黄新华 | Making method of durian-flavor baked chicken |
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Application publication date: 20120919 |