CN1028279C

CN1028279C - Dried salted chicken made technology

Info

Publication number: CN1028279C
Application number: CN92108674A
Authority: CN
Inventors: 刘浩元; 詹周荣
Original assignee: Jingdezhen City Bird Farm
Current assignee: Jingdezhen City, animal husbandry and Fishery Science Research Institute
Priority date: 1992-07-21
Filing date: 1992-07-21
Publication date: 1995-04-26
Anticipated expiration: 2007-07-21
Also published as: CN1070807A

Abstract

The present invention relates to a technology for making pressed salted chicken, which belongs to a food pickling method. Pressed salted chicken and the making technology thereof do not exist, and the present invention belongs to a technology scheme which comprises: after salt is added to special bittern, the mixture is used for pickling chicken; after the chicken is repeatedly pickled in a jar and is shaped four times, the novel food which has the advantages of unique made flavor, low fat and high protein and has the effect of invigorating the spleen and promoting appetite is obtained, wherein in the bittern, after water is added to 17 perfumes, and the mixture is boiled for thirty minutes; wine, salt and sugar are added to the mixture, the bittern is used for pickling the chicken for the first time; after the chicken is taken from the jar to be sunned, the chicken is repeatedly returned to the jar three times, and is completed through pressing and shaping. The technology is unique, and the chicken is strictly made; the pressed salted chicken made by the technology has unique flavor, and the aftertaste is endless after people eat the chicken; the chicken is sanitary and convenient to eat and carry, and has profound market prospects.

Description

Dried salted chicken made technology

The present invention relates to the preparation method of a kind of plate chicken, belong to the food method for salting.

Its preparation method of known pressed salted duck is nothing more than there being two kinds: salted and seasoning is soaked and is salted down, and generally based on the former, for example " steamed Nanjing duck cutlets " well-known at home and abroad just adopts salted method to make.Introduce the preparation method of pressed salted duck below respectively: 1. salted duck, elder generation slaughters duck, shed, cut open the belly behind the internal organ, cut the duck apex of the wing and claw, clean blood stains, dry surface attachment water, then wipe all over inside and outside the Duck gizzard with 10% salt, put into cylinder again, press scheelite, promptly pickled work in about seven days, the taking-up solarization moved to the ventilation in 3-5 days and gets final product; 2. the duck that salts down is soaked in seasoning, behind preceding preparatory process, the salt that fries with Chinese prickly ash wipe all over inside and outside the Duck gizzard, salt down 6-7 hour, drench put into from level to level behind the clean surperficial slag cylinder and with saltwater brine soak into, on add the plank scheelite, stirred once every 2-3 days, approximately took out airing in 5-10 days and get final product.Above-mentioned saltwater brine is generally: anise, fennel seeds, cassia bark, dried orange peel, cloves, old ginger, yellow rice wine etc. are made spices and Yan Heshui and are mixed and stirred and form.As from the foregoing, the manufacture craft of pressed salted duck is simple, but edible taste is single, mainly is the saline taste youngster.People's butcher's meat among the people, salted fish generally also are to adopt said method.Through retrieving domestic and international patent documentation and understanding domestic and international food products market, up to now, plate chicken and manufacture craft thereof still belong to blank.

Pickle chicken after the objective of the invention is to adopt special halogen material with salt, and salt down and integer technology, obtain a kind of preparation method with plate chicken of peculiar flavour, low fat, high protein, spleen benefiting and stimulating the appetite through the quadruplication cylinder.

A kind of plate process for making chicken, it comprises preparation works such as internal organ afterwash, draining that chicken slaughtered, sheds, cuts open the belly, prefabricated halogen material, salts down and technology such as integer final vacuum packing through four cylinders, it is characterized in that: A, prefabricated halogen material and bittern material, wherein the halogen material adds 200% water (with the ratio of spices weight) by 17 kinds of spices, through hotting plate 30 minutes, filter residue adds 17% yellow rice wine and 0.7% liquor again and is mixed and made into, displays after one day and just can use; In above-mentioned halogen material, admix 1% salt and 0.25% sugar before pickling again and make the bittern material; B. 17 of the halogen material kinds of spices proportionings are: dried orange peel 7.04%, big fennel 7.04%, little fennel 7.04%, Chinese prickly ash 7.04%, cloves 2.82%, the fragrant fruit 0.35% of Thailand, nutmeg 3.52%, Sha Ren 2.46%, hot sprout 1.41%, fresh ginger 14.08%, the root of Dahurain angelica 4.23%, cassia bark 6.34%, kaempferia galamga 3.52%, murraya paniculataJack 1.41%, shallot 10.56%, red date 17.61%, tsaoko 3.52% adds up to 99.99%; C. four cylinders technology that salts down is: (ⅰ) earlier ready chicken belly is tiled in the cylinder up from level to level, adds stone with bamboo chip or plank and compress the back and pour in the cylinder with the bittern material and soaked 24-48 hour, and bittern material and chicken weight ratio are: 1 compares 10-12; (ⅱ) chicken that will play cylinder is drenched clean, wire rope handling airing with warm water and puts into the sky cylinder after 7-8 hour, seals 4-5 hour with Polypropylence Sheet after spraying liquor at 1: 100 with the weight ratio of liquor and chicken then; (ⅲ) take out the cylinder airing again and returned in 3-4 days and add stone with bamboo chip or plank once more into the sky cylinder and compress 24 hours, become the flat chicken so that further squeeze integer; (ⅳ) rise behind the cylinder, be coated with at whole body again and spread small oil (sesame oil), returned the vexed pressure of cylinder again 5-8 hour, vacuum packaging the chicken airing.

Accompanying drawing 1 is process flow diagram of the present invention.

As from the foregoing, through above-mentioned uniqueness, strict manufacture craft, adopt delicious chicken to do raw material manufactured Board chicken again, it has not only realized purpose of the present invention well, filled up blank of domestic and international food, and unique flavor makes us after the food enjoying endless aftertastes, and carries that sanitary edible is convenient, market prospects are far-reaching.

Claims

1, a kind of plate process for making chicken, it comprises preparation works such as internal organ afterwash, draining that chicken slaughtered, sheds, cuts open the belly, prefabricated halogen material, salts down and operation such as integer final vacuum packing through four cylinders, it is characterized in that: (1) prefabricated halogen material and bittern material, wherein the halogen material adds 200% water (with the ratio of spices weight) after by 17 kinds of spices proportionings, through hot plate 30 minutes, filter residue adds 17% yellow rice wine again and 0.7% liquor is mixed and made into, display after one day and just can use; In above-mentioned halogen material, admix 1% salt and 0.25% sugar before pickling again and make the bittern material; (2) 17 of the halogen material kinds of spices proportionings are: dried orange peel 7.04%, big fennel 7.04%, little fennel 7.04%, Chinese prickly ash 7.04%, cloves 2.82%, the fragrant fruit 0.35% of Thailand, nutmeg 3.52%, Sha Ren 2.46%, hot sprout 1.41%, fresh ginger 14.08%, the root of Dahurain angelica 4.23%, cassia bark 6.34%, kaempferia galamga 3.52%, murraya paniculataJack 1.41%, shallot 10.56%, red date 17.61%, tsaoko 3.52% adds up to 99.99%; (3) four cylinders technology that salts down is: (i) earlier ready chicken belly is tiled in the cylinder up from level to level, adds stone with bamboo chip or plank and compress the back and pour in the cylinder with the bittern material and soaked 24-48 hour, and bittern material and chicken weight ratio are: 1 compares 10-12; The chicken that (ii) will play cylinder is drenched clean, wire rope handling airing with warm water and puts into the sky cylinder after 7-8 hour, seals 4-5 hour with Polypropylence Sheet after spraying liquor at 1: 100 with the weight ratio of liquor and chicken then; (iii) take out the cylinder airing again and returned in 3-4 days and add stone with bamboo chip or plank once more into the sky cylinder and compress 24 hours, become the flat chicken so that further squeeze integer; (iv) rise behind the cylinder the chicken airing, coat small oil (sesame oil) at whole body again, returned the vexed pressure of cylinder again 5-8 hour, vacuum packaging.