CN103251068A - Process for processing Huaibei partridge chicken - Google Patents
Process for processing Huaibei partridge chicken Download PDFInfo
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- CN103251068A CN103251068A CN2013101587136A CN201310158713A CN103251068A CN 103251068 A CN103251068 A CN 103251068A CN 2013101587136 A CN2013101587136 A CN 2013101587136A CN 201310158713 A CN201310158713 A CN 201310158713A CN 103251068 A CN103251068 A CN 103251068A
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Abstract
The invention discloses a process for processing a Huaibei partridge chicken. The process comprises the steps of selecting materials, slaughtering, unhairing, eviscerating, injecting, salting, pinning the chicken, shaping, frying the chicken, boiling the chicken and the like. A roast chicken prepared by the process has the characteristics of neatness, no hair, complete body, attractive shape, shiny and glossy surface, soft and tender flesh, delicious taste, strong fragrance, and rotten, deboned, fatty but not greasy flesh. Chewing the bones of the chicken, lingering fragrance exists. The roast chicken is uniform in salinity, is palatable, can be cold or hot food and is suitable for both the elderly and the young.
Description
Technical field
The present invention relates to a kind of Huaibei fiber crops chicken processing technique, belong to food processing technology field.
Background technology
Roast chicken more and more is subjected to consumers in general's favor as a kind of superior food with Chinese traditional properties.The taste of existing roast chicken is lighter, and its freshness is slightly inadequate, can not go deep into chicken inside, eat to be easy to generate more and get fed up, and bone can not separate fully with meat, it is cumbersome to taste, if want to make it to separate fully, can make chicken too mashed again because processing overdoes, influence the entrance sensation.Raising day by day along with living standards of the people, people not only are satisfied with the increase of having enough to eat and wear with food quantity on diet, begin to stress safety, nutrition and delicious food, the problems such as the taste flavor of roast chicken and quality safety that how to promote more and more cause consumer's concern.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art, provide a kind of delicious in taste, nutritious, give off a strong fragrance, the mashed bone that takes off of meat, fertile and oiliness Huaibei fiber crops chicken processing technique.
The technical solution used in the present invention is as follows:
A kind of Huaibei fiber crops chicken processing technique may further comprise the steps:
(1) selects materials
Raise three yellow chickens greater than 120 days Soil Development in Huaibei Plain selected growth period, body weight 1.5-2kg, the raw material chicken must be checked through health quarantine, confirms from Pest-or disease-free area and healthy anosis can the use, the time must not push and bundle in purchase and transportation, wait to kill live chickens and feed the water 16-24h that stops eating;
(2) slaughter depilation
One oesophagus, tracheae, the blood vessel that lancinates disconnected live chickens, drop blood 3-4 minute makes that surplus blood fully disperses in the body, subsequently its hot water that immerses 62-66 ℃ is soaked boiling hotly, and the chicken after scalding is fed into depilator, loses hair or feathers;
(3) internal organ that cut open the chest
Chicken feather purifies the back and rinses well with cold water, knock two bones on the limit leg of leg disconnected, be convenient to the crossing one's legs of chicken, killed or stripped feather off, moulding, 1.5-2cm opens the T-shaped mouth under the anus, claws internal organ from the T-shaped mouth, opens a 2-3cm osculum at the chicken neck and pulls out oesophagus, 2 cuttves remove the tail gland, clean the fine, soft fur on the chicken trunk, thoroughly do the wash inside and outside trunk residual blood with circulating water, keep chicken whole body cleaning;
(4) liquor is pickled
Washed chicken is placed in the container, putting into 38-55 degree liquor pickles, liquor is heated to 45-50 ℃, the liquor amount to be flooding chicken degree of being, adds in per 1000 gram liquor, soaks following raw materials according is arranged: mature vinegar 50-100 gram, ginger slice 30-40 gram, chilli 20-30 gram, peanut shell 40-50 gram, green tea 30-40 gram, galangal 20-30 gram, salt 30-50 gram, genseng 10-15 gram, Radix Angelicae Sinensis 10-15 gram, adhesive rehmannia flower 10-15 gram, hawthorn 20-30 gram; Pickled 1-2 hour, and stirred drug material and chicken when pickling;
(5) other chicken moulding
Cut off breastbone, chest is got left wing up and is passed by the edge of a knife, and both legs are filled out abdomen, and chicken is not become Kowloon Eight Diagrams shape, like the sleeping beauty;
(6) fried chicken
Not good chicken is hung over shady and cool place, dry moisture, dip in maltose with hairbrush and smear the chicken body, go in the big oil cauldron friedly after smoothening, oily temperature control is at 150-180 ℃, and the time is 1-2min, and the epidermis color is golden yellow and takes the dish out of the pot;
(7) boiled chicken
Put sufficient water in cauldron, water was not advisable to have the chicken body, and the centre no longer adds water, water is boiled, special flavoring to be packed in the gauze bag, the flavoring that every kilogram of chicken body adds is 50-100g, tighten sack, fried good chicken is fitly put well, boiled with very hot oven, skim floating foam, boil 5-6min slightly, chicken in the pot is stirred up and down once, cover pot cover, use slow fire instead and boil 4-6h, take off bone so that meat is mashed till, obtain the giving off a strong fragrance roast chicken.
Described special flavoring is made up of the raw material of following weight portion: anise 80-100, Amomum globosum loureiro 60-90, cassia bark 50-60, Chinese torreyanut 70-90, cloves 50-80, fennel seeds 40-65, fructus amomi 50-70, Chinese prickly ash 60-80, orange leaf 90-110, peanut shell 40-50, rhizoma zingiberis 100-120, tsaoko 55-75, root of Dahurain angelica 60-80, white cool 70-90, Caraway 50-60, galangal 80-110, melon betel 50-80, Bi dials 75-95, hawthorn 30-50, mountain naphthalene 70-90, schizonepeta 75-85, bitter orange flower 40-55.
Beneficial effect of the present invention:
The present invention adopts liquor to soak to salt down three yellow chickens, is conducive to traditional Chinese medicine ingredients and infiltrates in the chicken body, and it is complete that the roast chicken of preparation does not neatly have mao figure, morphological appearance, the surface is shinny glossy, and meat softness, delicacy are delicious in taste, give off a strong fragrance, the mashed bone that takes off of meat, fertile and oiliness, unique flavor.Chew its bone, lingering fragrance is arranged.The degree of saltiness is evenly agreeable to the taste, cold food heat food all can, old children is suitable.
The specific embodiment
A kind of Huaibei fiber crops chicken processing technique may further comprise the steps:
(1) selects materials
Raise three yellow chickens greater than 120 days Soil Development in Huaibei Plain selected growth period, body weight 2kg, and the raw material chicken must be checked through health quarantine, confirms must not to push and bundle when purchase and transportation from Pest-or disease-free area and healthy anosis can the use, waits to kill live chickens and feeds the water 24h that stops eating;
(2) slaughter depilation
One oesophagus, tracheae, the blood vessel that lancinates disconnected live chickens, drop blood 4 minutes makes that surplus blood fully disperses in the body, subsequently its hot water that immerses 65 ℃ is soaked boiling hotly, and the chicken after scalding is fed into depilator, loses hair or feathers;
(3) internal organ that cut open the chest
Chicken feather purifies the back and rinses well with cold water, knock two bones on the limit leg of leg disconnected, be convenient to the crossing one's legs of chicken, killed or stripped feather off, moulding, 2cm opens the T-shaped mouth under the anus, claws internal organ from the T-shaped mouth, opens a 3cm osculum at the chicken neck and pulls out oesophagus, 2 cuttves remove the tail gland, clean the fine, soft fur on the chicken trunk, thoroughly do the wash inside and outside trunk residual blood with circulating water, keep chicken whole body cleaning;
(4) liquor is pickled
Washed chicken is placed in the container, putting into 38 degree liquor pickles, liquor is heated to 45-50 ℃, the liquor amount to be flooding chicken degree of being, adds in per 1000 gram liquor, soaks following raw materials according is arranged: mature vinegar 100 grams, ginger slice 30 grams, chilli 20 grams, peanut shell 50 grams, green tea 40 grams, galangal 30 grams, salt 50 grams, genseng 15 grams, Radix Angelicae Sinensis 10 grams, adhesive rehmannia flower 15 grams, hawthorn 20 grams; Pickled 1-2 hour, and stirred drug material and chicken when pickling;
(5) other chicken moulding
Cut off breastbone, chest is got left wing up and is passed by the edge of a knife, and both legs are filled out abdomen, and chicken is not become Kowloon Eight Diagrams shape, like the sleeping beauty;
(6) fried chicken
Not good chicken is hung over shady and cool place, dry moisture, dip in maltose with hairbrush and smear the chicken body, go in the big oil cauldron friedly after smoothening, oily temperature control is at 180 ℃, and the time is 1.5min, and the epidermis color is golden yellow and takes the dish out of the pot;
(7) boiled chicken
Put sufficient water in cauldron, water was not advisable to have the chicken body, and the centre no longer adds water, water is boiled, special flavoring to be packed in the gauze bag, the flavoring that every kilogram of chicken body adds is 80g, tighten sack, fried good chicken is fitly put well, boiled with very hot oven, skim floating foam, boil 5min slightly, chicken in the pot is stirred up and down once, cover pot cover, use slow fire instead and boil 6h, take off bone so that meat is mashed till, obtain the giving off a strong fragrance roast chicken.
Wherein, described special flavoring is made up of the raw material of following weight portion: 90 parts of anises, 75 parts of Amomum globosum loureiros, 50 parts on cassia bark, 80 parts of Chinese torreyanuts, 70 parts of cloves, 50 parts of fennel seeds, 60 parts of fructus amomis, 65 parts in Chinese prickly ash, 100 parts on orange leaf, 45 parts of peanut shells, 105 parts of rhizoma zingiberis, 65 parts of tsaokos, 70 parts of the roots of Dahurain angelica, white cool 80 parts, 60 parts of Caraways, 110 parts of galangals, 70 parts of melon betels, Bi are dialled 90 parts, 40 parts of hawthorn, 80 parts of mountain naphthalenes, 85 parts of schizonepeta, 50 parts of bitter orange flowers.
The organoleptic indicator of the roast chicken that the present invention produces, microbiological indicator and physical and chemical index see Table 1 respectively, table 2, table 3.
Table 1 organoleptic indicator
Table 2 microbiological indicator
| Project | Index |
| Total number of bacteria (individual/g) | ≤30000 |
| Coliform (individual/100) | ≤40 |
| Pathogenic bacteria | Must not detect |
Table 3 physical and chemical index
| Project | Index |
| Moisture (%) | ≤60 |
| Protein (%) | ≥20 |
| Salinity is (in NaCl, %) | ≤3 |
| Ash content (%) | 2-4 |
| Carbohydrate (%) | 1-2 |
Claims (2)
1.
OnePlant Huaibei fiber crops chicken processing technique, it is characterized in that may further comprise the steps:
(1) selects materials
Raise three yellow chickens greater than 120 days Soil Development in Huaibei Plain selected growth period, body weight 1.5-2kg, the raw material chicken must be checked through health quarantine, confirms from Pest-or disease-free area and healthy anosis can the use, the time must not push and bundle in purchase and transportation, wait to kill live chickens and feed the water 16-24h that stops eating;
(2) slaughter depilation
One oesophagus, tracheae, the blood vessel that lancinates disconnected live chickens, drop blood 3-4 minute makes that surplus blood fully disperses in the body, subsequently its hot water that immerses 62-66 ℃ is soaked boiling hotly, and the chicken after scalding is fed into depilator, loses hair or feathers;
(3) internal organ that cut open the chest
Chicken feather purifies the back and rinses well with cold water, knock two bones on the limit leg of leg disconnected, be convenient to the crossing one's legs of chicken, killed or stripped feather off, moulding, 1.5-2cm opens the T-shaped mouth under the anus, claws internal organ from the T-shaped mouth, opens a 2-3cm osculum at the chicken neck and pulls out oesophagus, 2 cuttves remove the tail gland, clean the fine, soft fur on the chicken trunk, thoroughly do the wash inside and outside trunk residual blood with circulating water, keep chicken whole body cleaning;
(4) liquor is pickled
Washed chicken is placed in the container, putting into 38-55 degree liquor pickles, liquor is heated to 45-50 ℃, the liquor amount to be flooding chicken degree of being, adds in per 1000 gram liquor, soaks following raw materials according is arranged: mature vinegar 50-100 gram, ginger slice 30-40 gram, chilli 20-30 gram, peanut shell 40-50 gram, green tea 30-40 gram, galangal 20-30 gram, salt 30-50 gram, genseng 10-15 gram, Radix Angelicae Sinensis 10-15 gram, adhesive rehmannia flower 10-15 gram, hawthorn 20-30 gram; Pickled 1-2 hour, and stirred drug material and chicken when pickling;
(5) other chicken moulding
Cut off breastbone, chest is got left wing up and is passed by the edge of a knife, and both legs are filled out abdomen, and chicken is not become Kowloon Eight Diagrams shape, like the sleeping beauty;
(6) fried chicken
Not good chicken is hung over shady and cool place, dry moisture, dip in maltose with hairbrush and smear the chicken body, go in the big oil cauldron friedly after smoothening, oily temperature control is at 150-180 ℃, and the time is 1-2min, and the epidermis color is golden yellow and takes the dish out of the pot;
(7) boiled chicken
Put sufficient water in cauldron, water was not advisable to have the chicken body, and the centre no longer adds water, water is boiled, special flavoring to be packed in the gauze bag, the flavoring that every kilogram of chicken body adds is 50-100g, tighten sack, fried good chicken is fitly put well, boiled with very hot oven, skim floating foam, boil 5-6min slightly, chicken in the pot is stirred up and down once, cover pot cover, use slow fire instead and boil 4-6h, take off bone so that meat is mashed till, obtain the giving off a strong fragrance roast chicken.
2. the Huaibei according to claim 1 fiber crops chicken processing technique, it is characterized in that described special flavoring is made up of the raw material of following weight portion: anise 80-100, Amomum globosum loureiro 60-90, cassia bark 50-60, Chinese torreyanut 70-90, cloves 50-80, fennel seeds 40-65, fructus amomi 50-70, Chinese prickly ash 60-80, orange leaf 90-110, peanut shell 40-50, rhizoma zingiberis 100-120, tsaoko 55-75, root of Dahurain angelica 60-80, white cool 70-90, Caraway 50-60, galangal 80-110, melon betel 50-80, Bi dials 75-95, hawthorn 30-50, mountain naphthalene 70-90, schizonepeta 75-85, bitter orange flower 40-55.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101587136A CN103251068A (en) | 2013-05-02 | 2013-05-02 | Process for processing Huaibei partridge chicken |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101587136A CN103251068A (en) | 2013-05-02 | 2013-05-02 | Process for processing Huaibei partridge chicken |
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| CN103251068A true CN103251068A (en) | 2013-08-21 |
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| CN2013101587136A Pending CN103251068A (en) | 2013-05-02 | 2013-05-02 | Process for processing Huaibei partridge chicken |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110623221A (en) * | 2019-10-25 | 2019-12-31 | 唐山万里香食品有限公司 | Small stupid chicken and preparation process thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101385548A (en) * | 2008-09-19 | 2009-03-18 | 黎秋萍 | Process method of delicious chicken, duck |
| CN101695389A (en) * | 2009-10-31 | 2010-04-21 | 任艳平 | Method for manufacturing roasted chickens |
| CN102754853A (en) * | 2012-08-07 | 2012-10-31 | 湖南唐人神肉制品有限公司 | Method for producing spicy hand-shredded chicken |
| CN102771816A (en) * | 2012-08-08 | 2012-11-14 | 连云港马陵食品有限公司 | Method for making fried chicken |
-
2013
- 2013-05-02 CN CN2013101587136A patent/CN103251068A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101385548A (en) * | 2008-09-19 | 2009-03-18 | 黎秋萍 | Process method of delicious chicken, duck |
| CN101695389A (en) * | 2009-10-31 | 2010-04-21 | 任艳平 | Method for manufacturing roasted chickens |
| CN102754853A (en) * | 2012-08-07 | 2012-10-31 | 湖南唐人神肉制品有限公司 | Method for producing spicy hand-shredded chicken |
| CN102771816A (en) * | 2012-08-08 | 2012-11-14 | 连云港马陵食品有限公司 | Method for making fried chicken |
Non-Patent Citations (2)
| Title |
|---|
| 马汉军等: "软包装道口烧鸡罐头加工", 《肉类工业》 * |
| 黄水品: "烧鸡加工新工艺", 《安徽科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110623221A (en) * | 2019-10-25 | 2019-12-31 | 唐山万里香食品有限公司 | Small stupid chicken and preparation process thereof |
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Application publication date: 20130821 |