CN103431434B - Making method Dezhou chicken - Google Patents
Making method Dezhou chicken Download PDFInfo
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- CN103431434B CN103431434B CN201310306260.7A CN201310306260A CN103431434B CN 103431434 B CN103431434 B CN 103431434B CN 201310306260 A CN201310306260 A CN 201310306260A CN 103431434 B CN103431434 B CN 103431434B
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- chicken
- dezhou
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- boiling
- product
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title abstract description 6
- 238000009835 boiling Methods 0.000 claims abstract description 14
- 235000015067 sauces Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000007605 air drying Methods 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims description 7
- 239000012267 brine Substances 0.000 claims description 6
- 238000010255 intramuscular injection Methods 0.000 claims description 6
- 239000007927 intramuscular injection Substances 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 6
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 5
- 210000000038 chest Anatomy 0.000 claims description 3
- 230000029087 digestion Effects 0.000 claims description 3
- 229910052736 halogen Inorganic materials 0.000 claims description 3
- 150000002367 halogens Chemical class 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 210000002976 pectoralis muscle Anatomy 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 241001346334 Amomum tsao-ko Species 0.000 claims 1
- 241000522254 Cassia Species 0.000 claims 1
- 240000006927 Foeniculum vulgare Species 0.000 claims 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims 1
- 244000223014 Syzygium aromaticum Species 0.000 claims 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims 1
- 244000089698 Zanthoxylum simulans Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 235000013372 meat Nutrition 0.000 abstract description 4
- 210000002615 epidermis Anatomy 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000007654 immersion Methods 0.000 abstract description 3
- 238000001035 drying Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000013555 soy sauce Nutrition 0.000 description 4
- 240000004160 Capsicum annuum Species 0.000 description 2
- 235000021168 barbecue Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 206010064503 Excessive skin Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a making method of Dezhou chicken, and belongs to the food processing field. The method is based on a present Dezhou chicken processing technology, and is characterized in that a special flavor formula and special flavor sauce blending are adopted, two-time high pressure boiling is carried out, and fast immersion in cold water during the two-time high pressure boiling and is also carried out after secondary boiling to guarantee the quality of a Dezhou chicken product. The quality of the product is guaranteed through the two-time high pressure boiling, complete epidermis and compact meat of the product are realized after boiling, air-drying and frying, and the product is very fresh and delicious after oil drying.
Description
Technical field
The present invention relates to a kind of food processing field, relate in particular to the preparation method of a kind of Dezhou chicken.
Background technology
Chicken is Chinese traditional cuisines, and cooking methods is numerous, and Dezhou chicken is the dish of Chinese Famous, and the improvement of its local flavor is also multifarious.But there is a common fault in the now making of prepared food meat product processing: make coarsely, product quality often exists a lot of problems, and for example meat is too crisp rotten, and it is all tattered that when boiling, parameter arranges the excessive skin of chicken that causes, and affected product appearance.
Summary of the invention
Goal of the invention: the object of this invention is to provide a kind of process for making chicken with peculiar flavour, and guarantee the quality of product by improved technique.
Technical scheme: in order to realize foregoing invention object, the preparation method of a kind of Dezhou of the present invention chicken, comprises the steps:
(1) by 2 years old age with the clean thorax of interior chicken, saltwater brine is pickled in intramuscular injection, then is placed in the cylinder that salts down and pickles 16～22 hours;
(2) chicken after pickling is carried out to once boiling with 1.2MPa at pressure cooker, digestion time is 4 minutes for the first time, take out mire water air-dry after autoclaving 8 minutes again, after boiling, chicken is taken out for the second time to natural air drying after quick boshing water;
(3) coat and contain the sauce that quality is not less than 50% honey, after fried 4 minutes, take out;
(4) sterilization, packing.
Wherein, in described step (1), the halogen material of pickling comprises according to the mass fraction:
Chest muscle and huckle that the middle intramuscular injection saltwater brine of described step (1) is positioned at chicken are respectively injected 3 pins, every pin 2ml.Guarantee the immersion of local flavor.
In addition, the sauce in described step (3) comprises 60% honey, light-coloured vinegar 5%, dark soy sauce 10%, light soy sauce 10%, barbecue sauce 10%, thick chilli sauce 5% by mass percentage.
Beneficial effect: the preparation method of a kind of Dezhou of the present invention chicken has unique local flavor, sour-sweet peppery local flavor is abundant, for the chicken of existing Dezhou, has significant improvement.On the other hand, the present invention has guaranteed the quality of product by twice autoclaving, boiling, air-dry, fried after, it is complete that the epidermis of product still can keep, meat compacts, fried rear very fresh and tender good to eat.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is further described.
The preparation method of a kind of Dezhou of the present invention chicken, comprises the steps:
(1) by 2 years old age with the clean thorax of interior chicken, saltwater brine is pickled in intramuscular injection, then is placed in the cylinder that salts down and pickles 16～22 hours;
(2) chicken after pickling is carried out to once boiling with 1.2MPa at pressure cooker, digestion time is 4 minutes for the first time, take out mire water air-dry after autoclaving 8 minutes again, after boiling, chicken is taken out for the second time to natural air drying after quick boshing water;
(3) coat and contain the sauce that quality is not less than 50% honey, after fried 4 minutes, take out;
(4) sterilization, packing.
Wherein, in step (1), the halogen material of pickling comprises according to the mass fraction:
Chest muscle and huckle that the middle intramuscular injection saltwater brine of step (1) is positioned at chicken are respectively injected 3 pins, every pin 2ml.Guarantee the immersion of local flavor.
In addition, the sauce in step (3) comprises 60% honey, light-coloured vinegar 5%, dark soy sauce 10%, light soy sauce 10%, barbecue sauce 10%, thick chilli sauce 5% by mass percentage.
The preparation method of a kind of Dezhou of the present invention chicken has unique local flavor, and sour-sweet peppery local flavor is abundant, for the chicken of existing Dezhou, has significant improvement.On the other hand, the present invention has guaranteed the quality of product by twice autoclaving, boiling, air-dry, fried after, it is complete that the epidermis of product still can keep, meat compacts, fried rear very fresh and tender good to eat.
Of the present invention is only the preferred embodiment of the present invention described in more than one; be noted that for those skilled in the art; under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (1)
1. a preparation method for Dezhou chicken, is characterized in that comprising the steps:
(1) by 2 years old age with the clean thorax of interior chicken, saltwater brine is pickled in intramuscular injection, then is placed in the cylinder that salts down and pickles 16 ~ 22 hours;
(2) chicken after pickling is carried out to once boiling with 1.2MPa at pressure cooker, digestion time is 4 minutes for the first time, take out mire water air-dry after autoclaving 8 minutes again, after boiling, chicken is taken out for the second time to natural air drying after quick boshing water;
(3) coat and contain the sauce that quality is not less than 50% honey, after fried 4 minutes, take out;
(4) sterilization, packing;
Chest muscle and huckle that the middle intramuscular injection saltwater brine of described step (1) is positioned at chicken are respectively injected 3 pins, every pin 2ml;
In described step (1), the halogen material of pickling comprises according to the mass fraction:
9 parts, fennel,
5 parts, Chinese prickly ash,
4 parts of Chinese cassia trees,
2 parts of tsaokos,
2 parts of cloves.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310306260.7A CN103431434B (en) | 2013-07-19 | 2013-07-19 | Making method Dezhou chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310306260.7A CN103431434B (en) | 2013-07-19 | 2013-07-19 | Making method Dezhou chicken |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103431434A CN103431434A (en) | 2013-12-11 |
| CN103431434B true CN103431434B (en) | 2014-10-22 |
Family
ID=49685231
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310306260.7A Active CN103431434B (en) | 2013-07-19 | 2013-07-19 | Making method Dezhou chicken |
Country Status (1)
| Country | Link |
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| CN (1) | CN103431434B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108260771A (en) * | 2018-01-12 | 2018-07-10 | 涡阳县益群牧业有限公司 | A kind of manufacture craft of braised chicken |
| CN108041478A (en) * | 2018-01-19 | 2018-05-18 | 广西巴马泽成种养专业合作社 | The production method of longevity perfume (or spice) chicken |
| CN109077252A (en) * | 2018-07-02 | 2018-12-25 | 北京似食科技发展有限公司 | A kind of high pressure ageing method of meat |
| CN114747736A (en) * | 2022-04-20 | 2022-07-15 | 江西汪陂途泰和乌鸡发展有限公司 | Making method of sauced sliced black-bone chicken |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1187321A (en) * | 1997-11-18 | 1998-07-15 | 北京市香妃烤鸡快餐有限责任公司 | Method for making roast chicken |
| CN101352244A (en) * | 2008-07-15 | 2009-01-28 | 云南农业大学 | Method for processing roast chicken with local flavor |
| CN102415576A (en) * | 2010-09-28 | 2012-04-18 | 杨玉侠 | Preparation method of roast black-bone chicken |
| CN102551092A (en) * | 2012-03-21 | 2012-07-11 | 句容市红掌食品有限公司 | Method for producing marinated old goose |
| CN102697080A (en) * | 2012-05-24 | 2012-10-03 | 句容市红掌食品有限公司 | Processing method for producing cooked dry-cured geese |
| 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
- 2013-07-19 CN CN201310306260.7A patent/CN103431434B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1187321A (en) * | 1997-11-18 | 1998-07-15 | 北京市香妃烤鸡快餐有限责任公司 | Method for making roast chicken |
| CN101352244A (en) * | 2008-07-15 | 2009-01-28 | 云南农业大学 | Method for processing roast chicken with local flavor |
| CN102415576A (en) * | 2010-09-28 | 2012-04-18 | 杨玉侠 | Preparation method of roast black-bone chicken |
| CN102551092A (en) * | 2012-03-21 | 2012-07-11 | 句容市红掌食品有限公司 | Method for producing marinated old goose |
| CN102697080A (en) * | 2012-05-24 | 2012-10-03 | 句容市红掌食品有限公司 | Processing method for producing cooked dry-cured geese |
| CN102771816A (en) * | 2012-08-08 | 2012-11-14 | 连云港马陵食品有限公司 | Method for making fried chicken |
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| Publication number | Publication date |
|---|---|
| CN103431434A (en) | 2013-12-11 |
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Effective date of registration: 20191009 Address after: 430000 Hubei Province Wuhan Hongshan District Donghu New Technology Development Zone Laowu-Huanghe Highway 206 Huigu Space-time Building 705, 706A Patentee after: Wuhan Tuozhijia Information Technology Co., Ltd. Address before: Huayang town of Jurong city Nanjing city Jiangsu province 212400 homes Jurong City Shishi Anthurium Food Co. Ltd. Patentee before: Jurong City Hongzhang Food Co., Ltd. |
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Effective date of registration: 20200115 Address after: 404600 Group 8, Bailong Village, Yongle Town, Fengjie County, Chongqing Patentee after: Chongqing Ye Erniang Food Co., Ltd. Address before: No.1, floor 3, No.319, zhanggongshan Road, Yuhui District, Bengbu City, Anhui Province Patentee before: Bengbu guijiu Intellectual Property Service Co., Ltd |
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Effective date of registration: 20201027 Address after: 404600 No.2, floor 6, block C, Haicheng center, No.3 Haicheng Road, Yong'an street, Fengjie County, Chongqing Patentee after: Chongqing Jizheng Intellectual Property Service Co., Ltd Address before: 404600 Group 8, Bailong Village, Yongle Town, Fengjie County, Chongqing Patentee before: Chongqing Ye Erniang Food Co.,Ltd. |
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Effective date of registration: 20211227 Address after: 404600 group 6, Jiuliu village, Yongle Town, Fengjie County, Chongqing Patentee after: Chongqing kuichang Food Co.,Ltd. Address before: 404600 No.2, 6 / F, block C, Haicheng center, No.3 Haicheng Road, Yong'an street, Fengjie County, Chongqing Patentee before: Chongqing Jizheng Intellectual Property Service Co., Ltd |