CN103549471A - Preparation method of pot-stewed whole chicken - Google Patents

Preparation method of pot-stewed whole chicken Download PDF

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Publication number
CN103549471A
CN103549471A CN201310523071.5A CN201310523071A CN103549471A CN 103549471 A CN103549471 A CN 103549471A CN 201310523071 A CN201310523071 A CN 201310523071A CN 103549471 A CN103549471 A CN 103549471A
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chicken
fire
parts
cabinet
pot
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黄重鸣
刘春林
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CHONGQING LUYU LIQIANG FOOD CO LTD
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CHONGQING LUYU LIQIANG FOOD CO LTD
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention provides a preparation method of a pot-stewed whole chicken, which belongs to the technical field of processing of cooked chicken products. The preparation method comprises the steps of preparing pickling powder, washing, pickling, toasting, hot baking, marinating, drying, packaging and sterilizing. The preparation method has the beneficial effects that special formula materials, a special material preparation ratio and a special material preparation method are adopted, and a special toasting and hot-baking technology is adopted, so that the nutrition and the taste are immersed and cured in the chicken; processing steps and processing tempos are unique and ordered and spices and condiments are sufficiently immersed into the chicken, so that the taste of the chicken is the same from the inside to the outside; the chicken is delicious in taste, is tender and mellow and is delicate in meat quality; the whole chicken is gold in color and luster, is crispy and tasty and has long aftertaste; the chicken has the effects of stimulating the appetite and tonifying the spleen; meanwhile, as being cooked properly, the chicken is easy to divide when being eaten and is convenient for eaters to eat outdoors or on trips.

Description

The preparation method of the full chicken of a kind of pot-stewed fowl
Technical field
The invention belongs to the processing technique field of chicken cooked product, specifically the preparation method of the full chicken of a kind of pot-stewed fowl.
Background technology
Chicken quality is delicate, and flavour is delicious, be rich in multiple proteins and other nutriment, and nutrition conversion ratio is high, is easy to a times absorption of human body utilization, has the muscle power of enhancing, and the effect improving the health, is one of important foodstuffs of the mankind.In prior art, the preparation method of chicken cooked product is a lot, and as boiling, frying, cured, the halogen sauce roasted, salt down etc., special favor is had nothing in common with each other.
The full chicken of pot-stewed fowl is the food that people like very much, the method of processing in the market full chicken is a lot, all to adopt whole chicken processing, because whole chicken adds man-hour, it is abundant not that spices and condiment immerse chicken, so that chicken taste is failed to act and thought in the same way, because existing various full chicken processed flavors outfits are improper, also make chicken mouthfeel not good simultaneously.
The patent No. 99113098.7 discloses " a kind of preparation method of roast chicken ", the root of Dahurain angelica for the method, cassia bark, galangal, nutmeg, orange peel, fennel, Chinese anise, ginger, ginseng, Cordyceps sinensis, Chinese yam, pilose antler, cumin, Chinese cassia tree, cloves, in one's early teens, gingko, fructus amomi, Chinese prickly ash, spiceleaf, salt, Radix Codonopsis, the fruit of Chinese wolfberry, Poria cocos be condiment, by boiling burning, baking, make condiment immerse chicken to be prepared from; The patent No. 201210280367.4 has also been announced " a kind of preparation method of roast chicken ", the method adopts refined salt, anise, Chinese prickly ash, green onion ginger to add pawpaw albumen and composite phosphate brewed brine, then halogen material being injected into chicken inside carries out pickled, again by fried, brewed brine with boil, then cooling packing is prepared from; Although 5 meat products unique flavors prepared by these methods, have also only represented a kind of local flavor, cannot meet popular taste needs.
Summary of the invention
Technical problem to be solved by this invention is for the deficiencies in the prior art, a kind of smoke flavour and roasting technology of heat of adopting is provided, make chicken not only increase nutrition, and keep and increased taste, to produce a kind of golden yellow color, sweet-smelling Fresh & Tender in Texture, crisp continuous tasty and refreshing, the full chicken of pot-stewed fowl that entrance pleasant impression is without cease.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is the preparation method of the full chicken of a kind of pot-stewed fowl, it is characterized in that being completed by following steps.
(1) prepare pickled powder: according to 5 parts of weight portion preparation rod chillis, 5 parts of rhizoma zingiberis, 5 parts of tsaokos, 5 parts of spiceleafs, 3 parts of cloves, white cool 3 parts, 2 parts, Chinese prickly ash, anistree 2 parts, 2 parts, pepper, 3 parts of edible vegetable oils, 3 parts of white wine, edible vegetable oil is poured in pot, wait burn heat while smoldering by rod chilli, rhizoma zingiberis, tsaoko, spiceleaf, cloves, cool in vain, Chinese prickly ash, anistree and pepper is poured in pot, repeatedly stir-fry, until it is dry to stir fry in oil, and then pour white wine into, repeatedly stir-fry, until by wine fried dry, then rapidly while hot by crushing material, wear into fine powder, cross 100 mesh sieves, obtain pickled powder standby.
(2) clean: the native chicken of newly slaughtering is cleaned up, then whole chicken is put into boiling water and boil clearly 5-6 minute, pull out and drain, obtain full chicken.
(3) pickled: by full chicken spice, the full chicken of every 100kg mixes pickled powder 6-8kg, salt 1-1.5kg, white wine 2-2.5kg; Pickling Powder, salt and white spirit mixed is even, then inside and outside full chicken, smear evenly, then by full chicken standing pickled 5-7 days in the refrigerating chamber of 2-7 ℃ of temperature, stir once every day.
(4) smoke flavour: the full chicken of pickled mistake is suspended on and is fire-cureed in cabinet, in the fire dish of cabinet inner bottom part that fire-cures with dying fire burn bright orange peel, bright pine and cypress branch and capsicum, make it to smolder, then with the iron plate of having bored intensive eyelet, fiery disk cover is lived, make the cigarette that dying fire sends be uniformly distributed and overflow from eyelet, chicken fire-cures.
(5) heat is roasting: smoke flavour is after 1 day, when continuing smoke flavour, under the cabinet outer bottom of fire-cureing, fire the fire whole heat of burning of cabinet of fire-cureing, the in-cabinet temperature that makes to fire-cure reaches 50-55 ℃, and keep 4-5 hour, then the in-cabinet temperature that will fire-cure is adjusted to the roasting 4-5 hour of 65-70 ℃ of heat, then the in-cabinet temperature that will fire-cure is adjusted to the roasting 5-7 days of 40-45 ℃ of heat; The skylight of opening the cabinet that fire-cures when early stage heat is roasting be cannot see steam and relative humidity and 50%, is closed skylight when following in the cabinet that fire-cures.
(6) stew in soy sauce: then full chicken is taken out, put into and be submerged in the bittern boiling, add a cover the little fiery stew in soy sauce 60-75 minute of rear use, then off the pot cooling; Wherein raw-material weight part proportioning of bittern is: how 0.5 part of 1 part of 1.5 parts, ginger, 0.5 part, cassia bark, 0.5 part, fennel, anistree 0.5 part, 1 part, Chinese prickly ash, 2 parts, capsicum, 1 part, pepper, 3 parts of edible vegetable oils, 1 part of salt, 1 part of granulated sugar, 0.5 part of monosodium glutamate, cooking wine, three, 1 part, soy sauce, 100 parts, water, while hotting plate, with filter bag, solid content is packed to ligation.
(7) dry: the full chicken that stew in soy sauce is good hangs up baking rack one by one, pushes electric dry oven, close oven door, switch on power, temperature arranges 110 ℃, opens skylight during baking, after 60-75 minute, product is released to baking oven cooling.
(8) pack sterilization: full chicken is checked to arrangement, prune spur, reject fine hair, shank is put in thorax, then pack aluminium foil retort pouch into and carry out vacuum packaging, then use high temperature high pressure sterilizing, the cooling full chicken finished product of pot-stewed fowl that obtains.
The invention has the beneficial effects as follows and adopted special formula materials, proportion scale and distribution, and adopt distinctive smoke flavour and heat to bake technology, make nutrition and taste invade and be solidificated in chicken inside, procedure of processing and processing rhythm are in order unique, spices and condiment fully immerse in chicken, the taste of chicken is thought and acted in one and the same way, delicious flavour, fresh and tender sweet-smelling, fine and tender taste, full chicken golden yellow color, crisp continuous tasty and refreshing, entrance pleasant impression is without cease, can improve a poor appetite, Appetizing spleen-tonifying, simultaneously because boiling is appropriate, when edible, easily cut apart, instant edible person is edible in outdoor or travelling.
The specific embodiment
Below in conjunction with embodiment, the invention will be further described, and following examples are intended to illustrate the present invention rather than limitation of the invention further, should not limit the scope of the invention with this.
Embodiment 1.
First prepare pickled powder, preparation rod chilli 5kg, rhizoma zingiberis 5kg, tsaoko 5kg, spiceleaf 5kg, cloves 3kg, white cool 3kg, Chinese prickly ash 2kg, anistree 2kg, pepper 2kg, edible vegetable oil 3kg, white wine 3kg, edible vegetable oil is poured in pot, wait burn heat while smoldering by rod chilli, rhizoma zingiberis, tsaoko, spiceleaf, cloves, cool in vain, Chinese prickly ash, anistree and pepper is poured in pot, repeatedly stir-fry, until it is dry to stir fry in oil, and then pour white wine into, repeatedly stir-fry, until by wine fried dry, then rapidly while hot by crushing material, wear into fine powder, cross 100 mesh sieves, obtain pickled powder standby.
The native chicken of newly slaughtering is cleaned up, then whole chicken is put into boiling water and boil clearly 5-6 minute, pull out and drain, obtain full chicken; Then by full chicken spice, get the full chicken of 100kg, pickled powder 6kg, salt 1kg, white wine 2kg are mixed, then inside and outside full chicken, smearing evenly, then by full chicken in the refrigerating chamber of 2 ℃ of temperature standing pickled 7 days, stirred once every day.
Carry out again smoke flavour, the full chicken that is about to pickled mistake is suspended on fire-cures in cabinet, in the fire dish of cabinet inner bottom part that fire-cures with dying fire burn bright orange peel, bright pine and cypress branch and capsicum, make it to smolder, then with the iron plate of having bored intensive eyelet, fiery disk cover is lived, make the cigarette that dying fire sends be uniformly distributed and overflow from eyelet, chicken fire-cures.
Then carry out heat roasting simultaneously, after smoke flavour 1 day, when continuing smoke flavour, under the cabinet outer bottom of fire-cureing, fire the fire whole heat of burning of cabinet of fire-cureing, the in-cabinet temperature that makes to fire-cure reaches 50 ℃, and keep 5 hours, the in-cabinet temperature that then will fire-cure is adjusted to 65 ℃ of heat roasting 5 hours, then the in-cabinet temperature that will fire-cure is adjusted to 40 ℃ of heat roasting 7 days; The skylight of opening the cabinet that fire-cures when early stage heat is roasting be cannot see steam and relative humidity and 50%, is closed skylight when following in the cabinet that fire-cures.
Then full chicken is taken out, put into and be submerged in the bittern boiling, add a cover the little fiery stew in soy sauce of rear use 60 minutes, then off the pot cooling stand-by; Wherein bittern by ginger 1.5kg, cassia bark 0.5kg, fennel 0.5kg, anistree 0.5kg, Chinese prickly ash 1kg, capsicum 2kg, pepper 1kg, edible vegetable oil 3kg, salt 1kg, granulated sugar 1kg, monosodium glutamate 0.5kg, cooking wine 1kg, three how 0.5kg, soy sauce 1kg, water 100kg mix, while hotting plate, with filter bag, halogen material solid content is packed to ligation.
Then the good full chicken of stew in soy sauce is hung up to baking rack one by one, push electric dry oven, close oven door, switch on power, temperature arranges 110 ℃, opens skylight during baking, after 60 minutes, product is released to baking oven cooling; Then full chicken is checked to arrangement, prune spur, reject fine hair, shank is put in thorax, then pack aluminium foil retort pouch into and carry out vacuum packaging, then use high temperature high pressure sterilizing, the cooling full chicken finished product of pot-stewed fowl that obtains.
Embodiment 2.
First prepare pickled powder, preparation rod chilli 5kg, rhizoma zingiberis 5kg, tsaoko 5kg, spiceleaf 5kg, cloves 3kg, white cool 3kg, Chinese prickly ash 2kg, anistree 2kg, pepper 2kg, edible vegetable oil 3kg, white wine 3kg, edible vegetable oil is poured in pot, wait burn heat while smoldering by rod chilli, rhizoma zingiberis, tsaoko, spiceleaf, cloves, cool in vain, Chinese prickly ash, anistree and pepper is poured in pot, repeatedly stir-fry, until it is dry to stir fry in oil, and then pour white wine into, repeatedly stir-fry, until by wine fried dry, then rapidly while hot by crushing material, wear into fine powder, cross 100 mesh sieves, obtain pickled powder standby.
The native chicken of newly slaughtering is cleaned up, then whole chicken is put into boiling water and boil clearly 5-6 minute, pull out and drain, obtain full chicken; Then by full chicken spice, get the full chicken of 100kg, pickled powder 7kg, salt 1.25kg, white wine 2.25kg are mixed, then inside and outside full chicken, smearing evenly, then by full chicken in the refrigerating chamber of 4 ℃ of temperature standing pickled 6 days, stirred once every day.
Then carry out smoke flavour, the full chicken that is about to pickled mistake is suspended on fire-cures in cabinet, in the fire dish of cabinet inner bottom part that fire-cures with dying fire burn bright orange peel, bright pine and cypress branch and capsicum, make it to smolder, then with the iron plate of having bored intensive eyelet, fiery disk cover is lived, make the cigarette that dying fire sends be uniformly distributed and overflow from eyelet, chicken fire-cures.
Then carry out heat roasting simultaneously, after smoke flavour 1 day, when continuing smoke flavour, under the cabinet outer bottom of fire-cureing, fire the fire whole heat of burning of cabinet of fire-cureing, the in-cabinet temperature that makes to fire-cure reaches 52 ℃, and keep 4.5 hours, the in-cabinet temperature that then will fire-cure is adjusted to 67 ℃ of heat roasting 4.5 hours, then the in-cabinet temperature that will fire-cure is adjusted to 42 ℃ of heat roasting 6 days; The skylight of opening the cabinet that fire-cures when early stage heat is roasting be cannot see steam and relative humidity and 50%, is closed skylight when following in the cabinet that fire-cures.
Then full chicken is taken out, put into and be submerged in the bittern boiling, add a cover the little fiery stew in soy sauce of rear use 67 minutes, then off the pot cooling; Wherein bittern by ginger 1.5kg, cassia bark 0.5kg, fennel 0.5kg, anistree 0.5kg, Chinese prickly ash 1kg, capsicum 2kg, pepper 1kg, edible vegetable oil 3kg, salt 1kg, granulated sugar 1kg, monosodium glutamate 0.5kg, cooking wine 1kg, three how 0.5kg, soy sauce 1kg, water 100kg mix, while hotting plate, with filter bag, halogen material solid content is packed to ligation.
Then the good full chicken of stew in soy sauce is hung up to baking rack one by one, push electric dry oven, close oven door, switch on power, temperature arranges 110 ℃, opens skylight during baking, after 67 minutes, product is released to baking oven cooling; Then full chicken is checked to arrangement, prune spur, reject fine hair, shank is put in thorax, then pack aluminium foil retort pouch into and carry out vacuum packaging, then use high temperature high pressure sterilizing, the cooling full chicken finished product of pot-stewed fowl that obtains.
Embodiment 3.
First prepare pickled powder, preparation rod chilli 5kg, rhizoma zingiberis 5kg, tsaoko 5kg, spiceleaf 5kg, cloves 3kg, white cool 3kg, Chinese prickly ash 2kg, anistree 2kg, pepper 2kg, edible vegetable oil 3kg, white wine 3kg, edible vegetable oil is poured in pot, wait burn heat while smoldering by rod chilli, rhizoma zingiberis, tsaoko, spiceleaf, cloves, cool in vain, Chinese prickly ash, anistree and pepper is poured in pot, repeatedly stir-fry, until it is dry to stir fry in oil, and then pour white wine into, repeatedly stir-fry, until by wine fried dry, then rapidly while hot by crushing material, wear into fine powder, cross 100 mesh sieves, obtain pickled powder standby.
The native chicken of newly slaughtering is cleaned up, then whole chicken is put into boiling water and boil clearly 5-6 minute, pull out and drain, obtain full chicken; Then by full chicken spice, get the full chicken of 100kg, pickled powder 8kg, salt 1.5kg, white wine 2.5kg are mixed, then inside and outside full chicken, smearing evenly, then by full chicken in the refrigerating chamber of 7 ℃ of temperature standing pickled 5 days, stirred once every day.
Then carry out smoke flavour, the full chicken that is about to pickled mistake is suspended on fire-cures in cabinet, in the fire dish of cabinet inner bottom part that fire-cures with dying fire burn bright orange peel, bright pine and cypress branch and capsicum, make it to smolder, then with the iron plate of having bored intensive eyelet, fiery disk cover is lived, make the cigarette that dying fire sends be uniformly distributed and overflow from eyelet, chicken fire-cures.
Then carry out heat roasting simultaneously, after smoke flavour 1 day, when continuing smoke flavour, under the cabinet outer bottom of fire-cureing, fire the fire whole heat of burning of cabinet of fire-cureing, the in-cabinet temperature that makes to fire-cure reaches 55 ℃, and keep 4 hours, the in-cabinet temperature that then will fire-cure is adjusted to 70 ℃ of heat roasting 4 hours, then the in-cabinet temperature that will fire-cure is adjusted to 45 ℃ of heat roasting 5 days; The skylight of opening the cabinet that fire-cures when early stage heat is roasting be cannot see steam and relative humidity and 50%, is closed skylight when following in the cabinet that fire-cures.
Then full chicken is taken out, put into and be submerged in the bittern boiling, add a cover the little fiery stew in soy sauce of rear use 75 minutes, then off the pot cooling stand-by; Wherein bittern by ginger 1.5kg, cassia bark 0.5kg, fennel 0.5kg, anistree 0.5kg, Chinese prickly ash 1kg, capsicum 2kg, pepper 1kg, edible vegetable oil 3kg, salt 1kg, granulated sugar 1kg, monosodium glutamate 0.5kg, cooking wine 1kg, three how 0.5kg, soy sauce 1kg, water 100kg mix, while hotting plate, with filter bag, halogen material solid content is packed to ligation.
Again the good full chicken of stew in soy sauce is hung up to baking rack one by one, push electric dry oven, close oven door, switch on power, temperature arranges 110 ℃, opens skylight during baking, after 75 minutes, product is released to baking oven cooling; Then full chicken is checked to arrangement, prune spur, reject fine hair, shank is put in thorax, then pack aluminium foil retort pouch into and carry out vacuum packaging, then use high temperature high pressure sterilizing, the cooling full chicken finished product of pot-stewed fowl that obtains.

Claims (1)

1. a preparation method for the full chicken of pot-stewed fowl, is characterized in that being completed by following steps:
(1) prepare pickled powder: according to 5 parts of weight portion preparation rod chillis, 5 parts of rhizoma zingiberis, 5 parts of tsaokos, 5 parts of spiceleafs, 3 parts of cloves, white cool 3 parts, 2 parts, Chinese prickly ash, anistree 2 parts, 2 parts, pepper, 3 parts of edible vegetable oils, 3 parts of white wine, edible vegetable oil is poured in pot, wait burn heat while smoldering by rod chilli, rhizoma zingiberis, tsaoko, spiceleaf, cloves, cool in vain, Chinese prickly ash, anistree and pepper is poured in pot, repeatedly stir-fry, until it is dry to stir fry in oil, and then pour white wine into, repeatedly stir-fry, until by wine fried dry, then rapidly while hot by crushing material, wear into fine powder, cross 100 mesh sieves, obtain pickled powder standby,
(2) clean: the native chicken of newly slaughtering is cleaned up, then whole chicken is put into boiling water and boil clearly 5-6 minute, pull out and drain, obtain full chicken;
(3) pickled: by full chicken spice, the full chicken of every 100kg mixes pickled powder 6-8kg, salt 1-1.5kg, white wine 2-2.5kg; Pickling Powder, salt and white spirit mixed is even, then inside and outside full chicken, smear evenly, then by full chicken standing pickled 5-7 days in the refrigerating chamber of 2-7 ℃ of temperature, stir every day once;
(4) smoke flavour: the full chicken of pickled mistake is suspended on and is fire-cureed in cabinet, in the fire dish of cabinet inner bottom part that fire-cures with dying fire burn bright orange peel, bright pine and cypress branch and capsicum, make it to smolder, then with the iron plate of having bored intensive eyelet, fiery disk cover is lived, make the cigarette that dying fire sends be uniformly distributed and overflow from eyelet, chicken fire-cures;
(5) heat is roasting: smoke flavour is after 1 day, when continuing smoke flavour, under the cabinet outer bottom of fire-cureing, fire the fire whole heat of burning of cabinet of fire-cureing, the in-cabinet temperature that makes to fire-cure reaches 50-55 ℃, and keep 4-5 hour, then the in-cabinet temperature that will fire-cure is adjusted to the roasting 4-5 hour of 65-70 ℃ of heat, then the in-cabinet temperature that will fire-cure is adjusted to the roasting 5-7 days of 40-45 ℃ of heat; The skylight of opening the cabinet that fire-cures when early stage heat is roasting be cannot see steam and relative humidity and 50%, is closed skylight when following in the cabinet that fire-cures;
(6) stew in soy sauce: then full chicken is taken out, put into and be submerged in the bittern boiling, add a cover the little fiery stew in soy sauce 60-75 minute of rear use, then off the pot cooling; Wherein raw-material weight part proportioning of bittern is: how 0.5 part of 1 part of 1.5 parts, ginger, 0.5 part, cassia bark, 0.5 part, fennel, anistree 0.5 part, 1 part, Chinese prickly ash, 2 parts, capsicum, 1 part, pepper, 3 parts of edible vegetable oils, 1 part of salt, 1 part of granulated sugar, 0.5 part of monosodium glutamate, cooking wine, three, 1 part, soy sauce, 100 parts, water, while hotting plate, with filter bag, solid content is packed to ligation;
(7) dry: the full chicken that stew in soy sauce is good hangs up baking rack one by one, pushes electric dry oven, close oven door, switch on power, temperature arranges 110 ℃, opens skylight during baking, after 60-75 minute, product is released to baking oven cooling;
(8) pack sterilization: full chicken is checked to arrangement, prune spur, reject fine hair, shank is put in thorax, then pack aluminium foil retort pouch into and carry out vacuum packaging, then use high temperature high pressure sterilizing, the cooling full chicken finished product of pot-stewed fowl that obtains.
CN201310523071.5A 2013-10-30 2013-10-30 Preparation method of pot-stewed whole chicken Pending CN103549471A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104082759A (en) * 2014-06-27 2014-10-08 合肥徽之皇食品集团有限公司 Smoked and steamed and spiced chicken claws and preparation method thereof
CN104223169A (en) * 2014-10-20 2014-12-24 广西华兴食品有限公司 Nourishing healthy duck and processing method thereof
CN108077783A (en) * 2017-12-13 2018-05-29 阜阳市金鼎吉调味食品厂 A kind of spices chicken fillet and preparation method thereof

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CN108077783A (en) * 2017-12-13 2018-05-29 阜阳市金鼎吉调味食品厂 A kind of spices chicken fillet and preparation method thereof

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