CN102960758A - Manufacture craft of peppery chicken - Google Patents
Manufacture craft of peppery chicken Download PDFInfo
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- CN102960758A CN102960758A CN2012104957431A CN201210495743A CN102960758A CN 102960758 A CN102960758 A CN 102960758A CN 2012104957431 A CN2012104957431 A CN 2012104957431A CN 201210495743 A CN201210495743 A CN 201210495743A CN 102960758 A CN102960758 A CN 102960758A
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Abstract
The invention relates to a manufacture craft of peppery chicken. The manufacture craft mainly comprises the following steps of: (1) killing live chicken, dehairing and cleaning the chicken; (2) paunching and cleaning the chicken after draining off, stripping and slicing, cleaning and draining off the chicken; (3) draining off the chicken after salting; (4) frying ingredients and then bottling or bagging; and (5) checking, binning and warehousing the chicken. The peppery chicken prepared by the manufacture craft disclosed by the invention is long in quality guarantee period; flavor and nutrition of the peppery chicken can be kept; the original taste of the chicken and the fresh peppery taste of the peppery chicken are kept by the ratio of chicken nuggets and the ingredients; the quality of the chicken is preserved by the scalding water temperature and time, picking the chicken feather, cleaning the chicken and using a wooden chopping board which has high density and does not generate sawdust, and vertical cutting; the chicken nuggets are salted, so that the chicken nuggets can be flavored more rapidly and better in a frying process; the drained chicken nuggets are fried by colleseed oil, so as to facilitate long-term storage of the peppery chicken; and the constant temperature of 80-100 DEG C is kept in a bottling or bagging process, so as to facilitate fresh-keeping of the peppery chicken product. Therefore, the manufacture craft is high in work efficiency and suitable for mass production.
Description
Technical field
The present invention relates to a kind of manufacture craft of deep fried chicken cube with chili.
Background technology
Deep fried chicken cube with chili is take chicken as major ingredient, adds that the multiple materials such as green onion, chilli, Chinese prickly ash, salt, pepper, monosodium glutamate are refining to form, and it is nutritious, delicious flavour.The way of deep fried chicken cube with chili has a variety of, and common practices wherein is chicken to be cleaned to dice put into bowl, with little fried moulding behind salt, the cooking wine code flavor, until oil heat pour into during to medium well diced chicken sliding ripe after, strained stand-byly, the oil of then keeping on file in the pot is to warm, and lower chilli is fried to brownish red, the green pepper of letting off fireworks is again fried fragrant, pour diced chicken into, cook into cooking wine, even salt, monosodium glutamate, pepper, white sugar, the vinegar of adding of winnowing with a dustpan, cook again to fry to diced chicken into bright soup and ease back, treat that juice plays pot and gets final product when doing.Chicken protein content is higher, and the utilization that easily is absorbed by the body, and the effect that strengthens muscle power, strengthening body is arranged; Add delicious taste, make deep fried chicken cube with chili deeply popular.
Chinese patent ZL201010193478.2 discloses a kind of chili chicken seasoner and preparation method thereof, and it contains the raw materials such as thick broad-bean sauce, bubble green pepper, bubble ginger, bubble millet green pepper, also comprises the water of 8wt%～10wt%, so that the shelf-life is not long.The production method of the disclosed a kind of deep fried chicken cube with chili of Chinese patent ZL98121896.2 is too simple, can't guarantee local flavor and the nutrition of deep fried chicken cube with chili.
Summary of the invention
The invention provides a kind of manufacture craft of deep fried chicken cube with chili, the problem that solved that deep fried chicken cube with chili shelf life of products in the prior art is long, nutrition and local flavor runs off.
The objective of the invention is to be achieved through the following technical solutions:
A kind of manufacture craft of deep fried chicken cube with chili mainly may further comprise the steps:
(1) the live chickens cleaning of slaughtering, pull off the feather of:
Live chickens are slaughtered, scalded epilation 2～3min with 65～68 ℃ water logging when broiler chicken body temperature does not does not scatter and disappear, epilation sequentially is: right wing → on the shoulders → left wing → back → abdomen dried meat → afterbody → neck;
(2) cut open the belly after draining cleaning, stripping and slicing, clean, drain:
Cleaned broiler chicken is inverted upside down drains 5min, then cut open the belly and draw intestines, clean thoracic cavity, abdominal cavity, the anus of broiler chicken, again with the broiler chicken stripping and slicing, drain 5min after the cleaning;
(3) drain behind the salt marsh:
The chicken nugget that step (2) is obtained carries out salt marsh, then drains unnecessary salt solution;
(4) bottling or pack after the batching frying:
Get the batching of following mass percent, after reaching 170 ℃～190 ℃, the rapeseed oil temperature puts into capsicum and ginger, follow the chicken nugget of frying step (3) gained, until the ripe rear adding garlic of chicken, Chinese prickly ash, salt and monosodium glutamate, play pot after stirring, obtain deep fried chicken cube with chili, then it kept 80～100 ℃ of bottlings or pack:
Chicken nugget 70wt%, capsicum 12wt%, ginger 3wt%, garlic 3wt%, rapeseed oil 10wt%, Chinese prickly ash 0.7wt%, salt 1wt%, monosodium glutamate 0.3wt%;
(5) check, vanning, warehouse-in.
The hair of chest and shank pushed away to erase during epilation in the described step (1) and remove, the hair tuftlet of afterbody is carefully pulled out, the hair of neck against rub-down, is fire-cureed removal totally to little Mao of omitting on the cock skin with tweezers or with straw/rice.
The cutter under the belly of cutting open the belly in the described step (2) when drawing intestines does not stave liver, courage, intestines and other internal organ when drawing intestines, clean up as accidentally staving immediately.
Use high density during stripping and slicing in the described step (2), do not fall the Wood chopping block of wood chip, vertically fall during roll setting.
The utensil that drains usefulness in the described step (2) is stainless steel.
The concentration of salt solution is 8% during described step (3) medium salting, and the salt marsh time is 10～15min.
Rising in the described step (4) has thermal source to guarantee constant temperature under pot container of rear splendid attire deep fried chicken cube with chili.
Beneficial effect of the present invention: the deep fried chicken cube with chili shelf life of products that adopts manufacture craft of the present invention to make is long, local flavor and the nutrition that can keep deep fried chicken cube with chili, the ratio of chicken nugget and each batching is conducive to keep the bright pungent of original flavor and the deep fried chicken cube with chili of chicken, soak and scald water temperature and time, pull out clean chicken feather, clean chicken and use high density, do not fall the Wood chopping block of wood chip and the quality that roll setting vertically is conducive to keep chicken, processing can make chicken nugget tasty faster and better in the frying process to the chicken nugget salt marsh, chicken nugget after the frying of use rapeseed oil drains is conducive to the long preservation of deep fried chicken cube with chili, keeps 80～100 ℃ of constant temperature to be conducive to the fresh-keeping of deep fried chicken cube with chili product when bottling or pack; High efficiency is suitable for large-scale production.
In the present invention, the liquid drugs injection with proper temperature is processed the epilation that each position suits immediately when broiler chicken body temperature does not does not scatter and disappear, and can guarantee the aquatic foods, tender, crisp of meat products because suitable water temperature and carefully defeathering be the key of assurance chicken quality; Plucking time length is suitable, because water temperature is excessively low, the time is too short, epilation difficulty, easy damaged skin; Water temperature over-high, soak scalded of a specified duration, the epidermis gel, feather is not drawn out easily yet, and also can affect because of fat fusing the color and luster of broiler chicken.With broiler chicken upside down, the chicken pin is inverted up and drains 5min, can allow the wash water that immerses in the wound and remaining blood flow to the greatest extent, do not have influence on product special flavour.Not staving liver, courage, intestines and other internal organ when drawing intestines, clean up as accidentally staving immediately, also is in order to guarantee the local flavor of chicken, to avoid chicken to be polluted.Use high density, the Wood chopping block that does not fall wood chip and roll setting vertical, not only can prevent from being mixed with in the chicken wood chip, can also avoid cutting in that the blade on the chicken bone is impaired and fall into muscle after fractureing and bury potential safety hazard.Use the utensil of stainless steel to drain operation, can prevent effectively that chicken is subject to outside contamination.The concentration of salt solution and salt marsh time can guarantee the tasty better effects if of chicken during salt marsh.
Description of drawings
Fig. 1 is process chart of the present invention.
The specific embodiment
In order to deepen that the present invention is understood, the present invention is described in further detail below in conjunction with drawings and Examples, and this embodiment only is used for explaining the present invention, does not consist of the restriction to protection domain of the present invention.
Fig. 1 is process chart of the present invention, and as shown in Figure 1, the present invention mainly may further comprise the steps:
(1) the live chickens cleaning of slaughtering, pull off the feather of;
(2) cut open the belly after draining cleaning, stripping and slicing, clean, drain;
(3) drain behind the salt marsh;
(4) bottling or pack after the batching frying;
(5) check, vanning, warehouse-in.
Embodiment 1
Live chickens are slaughtered, scalded epilation 2m in 65 ℃ water logging when broiler chicken body temperature does not does not scatter and disappear, epilation sequentially is: right wing → on the shoulders → left wing → back → abdomen dried meat → afterbody → neck.Cleaned broiler chicken is inverted upside down drains 5m in, then cut open the belly and draw intestines, clean thoracic cavity, abdominal cavity, the anus of broiler chicken, again with the broiler chicken stripping and slicing, drain 5min after the cleaning.The chicken nugget that drains is carried out salt marsh, then drain unnecessary salt solution.
Get the batching of following mass percent, after reaching 170 ℃, the rapeseed oil temperature puts into capsicum and ginger, follow the chicken nugget of frying step (3) gained, until the ripe rear adding garlic of chicken, Chinese prickly ash, salt and monosodium glutamate, play pot after stirring, obtain deep fried chicken cube with chili, then it kept 80 ℃ of bottlings or pack:
Chicken nugget 70kg, capsicum 12kg, ginger 3kg, garlic 3kg, rapeseed oil 10kg, Chinese prickly ash 0.7kg, salt 1kg, monosodium glutamate 0.3kg;
After packaging, check, vanning, warehouse-in.
Embodiment 2
Live chickens are slaughtered, scalded epilation 3min with 68 ℃ water logging when broiler chicken body temperature does not does not scatter and disappear, epilation sequentially is: right wing → on the shoulders → left wing → back → abdomen dried meat → afterbody → neck; Hair to chest and shank during epilation pushes away to erase and removes, and the hair tuftlet of afterbody is carefully pulled out, and the hair of neck against rub-down, is fire-cureed with tweezers or with straw/rice to little Mao of omitting on the cock skin and to remove totally.Dorsal body setae is tightly turned down easily because of skin, is difficult for broken skin; Chest and breech are soft, and elasticity is large, push away to smear and can remove; Afterbody is rich in the purport fat, and feather is hard and dark, should not be firmly excessive, must tuftlet carefully pull out, in order to avoid broken skin; The neck skin slides easily, very easily breaks, and needs with the contrary hair of finger rub-down, in case broken skin; To little Mao of omitting on the skin, last available tweezers are removed clean or are put into fire with straw or rice and fire-cure, and then rinse the wound that stays when particularly slaughtering and nasal cavity well with clear water.
Cleaned broiler chicken is inverted upside down drains 5min, then cut open the belly and draw intestines, clean thoracic cavity, abdominal cavity, the anus of broiler chicken, again with the broiler chicken stripping and slicing, drain 5min after the cleaning; The cutter under the belly of cutting open the belly when drawing intestines does not stave liver, courage, intestines and other internal organ when drawing intestines, clean up as accidentally staving immediately.The chicken nugget that cuts contained in the Stainless steel basin add clear water and eluriate, the inevitable tiny wood chip that infiltrates when floating hemostasis residual in the fleshing, stripping and slicing, stay sharp chicken bone when selecting stripping and slicing.The chicken nugget that drains is carried out salt marsh, then drain unnecessary salt solution, can produce certain impact to the deep fried chicken cube with chili taste in order to avoid put into condiment in the frying process, the concentration of salt solution is 8% during salt marsh, salt marsh time 15min, and the utensil that drains usefulness is stainless steel; Use high density during stripping and slicing, do not fall the Wood chopping block of wood chip, vertically fall during roll setting, prevent from cutting in that the blade on the chicken bone is impaired and fall into chicken after fractureing and bury potential safety hazard.
Get the batching of following mass percent, after reaching 190 ℃, the rapeseed oil temperature puts into capsicum and ginger, follow the chicken nugget of frying step (3) gained, until the ripe rear adding garlic of chicken, Chinese prickly ash, salt and monosodium glutamate, play pot after stirring, obtain deep fried chicken cube with chili, have thermal source to guarantee constant temperature after pot under the container of splendid attire deep fried chicken cube with chili, then it is kept 80～100 ℃ and bottle or pack:
Chicken nugget 70kg, capsicum 12kg, ginger 3kg, garlic 3kg, rapeseed oil 10kg, Chinese prickly ash 0.7kg, salt 1kg, monosodium glutamate 0.3kg;
After packaging, check, vanning, warehouse-in.The Quality Inspector carries out comprehensive selective examination (such as sealing, date of manufacture etc.) of interior quality and external packing to packaged product, when the index parameter of inherence in allowed band, external Packing Sound, free from smutting during etc. reach quality standards just can carry out subsequent processing; Otherwise do over again and scrap processing.Qualified product is flowed into crater's order, and note quantity, the vanning inspector checklist numbering of vanning product, the relevant points for attention that product is stacked are indicated, accomplish that Tracing back of quality questions is strong.According to the program that product export should possess, product carries out outbound with requisition slip without exception, and depositary management performs the record of outbound time, outbound quantity.
Claims (7)
1. the manufacture craft of a deep fried chicken cube with chili is characterized in that: mainly may further comprise the steps:
(1) the live chickens cleaning of slaughtering, pull off the feather of:
Live chickens are slaughtered, scalded epilation 2～3min with 65～68 ℃ water logging when broiler chicken body temperature does not does not scatter and disappear, epilation sequentially is: right wing → on the shoulders → left wing → back → abdomen dried meat → afterbody → neck;
(2) cut open the belly after draining cleaning, stripping and slicing, clean, drain:
Cleaned broiler chicken is inverted upside down drains 5min, then cut open the belly and draw intestines, clean thoracic cavity, abdominal cavity, the anus of broiler chicken, again with the broiler chicken stripping and slicing, drain 5min after the cleaning;
(3) drain behind the salt marsh:
The chicken nugget that step (2) is obtained carries out salt marsh, then drains unnecessary salt solution;
(4) bottling or pack after the batching frying:
Get the batching of following mass percent, after reaching 170 ° of C～190 ℃, the rapeseed oil temperature puts into capsicum and ginger, follow the chicken nugget of frying step (3) gained, until the ripe rear adding garlic of chicken, Chinese prickly ash, salt and monosodium glutamate, play pot after stirring, obtain deep fried chicken cube with chili, then it kept 80～100 ° of C bottlings or pack:
Chicken nugget 70wt%, capsicum 12wt%, ginger 3wt%, garlic 3wt%, rapeseed oil 10wt%, Chinese prickly ash 0.7wt%, salt 1wt%, monosodium glutamate 0.3wt%;
(5) check, vanning, warehouse-in.
2. the manufacture craft of a kind of deep fried chicken cube with chili as claimed in claim 1, it is characterized in that: mao pushing away to erase and remove chest and shank during epilation in the described step (1), hair tuftlet to afterbody is carefully pulled out, to the hair of neck against rub-down, to the little Mao omitted on the cock skin with tweezers or with straw/rice fire-cure remove clean.
3. the manufacture craft of a kind of deep fried chicken cube with chili as claimed in claim 1 is characterized in that: the cutter under the belly of cutting open the belly in the described step (2) when drawing intestines, do not stave liver, courage, intestines and other internal organ when drawing intestines, and clean up as accidentally staving immediately.
4. the manufacture craft of a kind of deep fried chicken cube with chili as claimed in claim 1 is characterized in that: use high density during stripping and slicing in the described step (2), do not fall the Wood chopping block of wood chip, vertically fall during roll setting.
5. the manufacture craft of a kind of deep fried chicken cube with chili as claimed in claim 1, it is characterized in that: the utensil that drains usefulness in the described step (2) is stainless steel.
6. the manufacture craft of a kind of deep fried chicken cube with chili as claimed in claim 1, it is characterized in that: the concentration of salt solution is 8% during described step (3) medium salting, and the salt marsh time is 10～15min.
7. the manufacture craft of a kind of deep fried chicken cube with chili as claimed in claim 1 is characterized in that: rising in the described step (4) has thermal source to guarantee constant temperature under pot container of rear splendid attire deep fried chicken cube with chili.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104957431A CN102960758A (en) | 2012-11-28 | 2012-11-28 | Manufacture craft of peppery chicken |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104957431A CN102960758A (en) | 2012-11-28 | 2012-11-28 | Manufacture craft of peppery chicken |
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| Publication Number | Publication Date |
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| CN102960758A true CN102960758A (en) | 2013-03-13 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2012104957431A Pending CN102960758A (en) | 2012-11-28 | 2012-11-28 | Manufacture craft of peppery chicken |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366528A (en) * | 2014-11-06 | 2015-02-25 | 凤冈县恒泰秀竹生态科技有限公司 | Preparation method of spicy Xiang pork |
| CN106174256A (en) * | 2016-07-05 | 2016-12-07 | 李泽永 | A kind of preparation method storing Herba Coriandri |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1256093A (en) * | 1998-12-04 | 2000-06-14 | 龚红云 | Production process of chili chicken |
| CN102366117A (en) * | 2011-10-20 | 2012-03-07 | 重庆鲁渝立强食品有限公司 | Processing technology of spicy chicken |
| CN102370184A (en) * | 2010-11-18 | 2012-03-14 | 贺艳东 | Chicken prepared with chilli pepper and processing method thereof |
| CN102578612A (en) * | 2012-02-09 | 2012-07-18 | 贵州大学 | Method for producing spicy chicken product |
| KR20120092946A (en) * | 2011-02-14 | 2012-08-22 | 명정길 | Way to season of chicken |
-
2012
- 2012-11-28 CN CN2012104957431A patent/CN102960758A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1256093A (en) * | 1998-12-04 | 2000-06-14 | 龚红云 | Production process of chili chicken |
| CN102370184A (en) * | 2010-11-18 | 2012-03-14 | 贺艳东 | Chicken prepared with chilli pepper and processing method thereof |
| KR20120092946A (en) * | 2011-02-14 | 2012-08-22 | 명정길 | Way to season of chicken |
| CN102366117A (en) * | 2011-10-20 | 2012-03-07 | 重庆鲁渝立强食品有限公司 | Processing technology of spicy chicken |
| CN102578612A (en) * | 2012-02-09 | 2012-07-18 | 贵州大学 | Method for producing spicy chicken product |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366528A (en) * | 2014-11-06 | 2015-02-25 | 凤冈县恒泰秀竹生态科技有限公司 | Preparation method of spicy Xiang pork |
| CN106174256A (en) * | 2016-07-05 | 2016-12-07 | 李泽永 | A kind of preparation method storing Herba Coriandri |
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Application publication date: 20130313 |