CN105212074A - A kind of process technology of chicken - Google Patents
A kind of process technology of chicken Download PDFInfo
- Publication number
- CN105212074A CN105212074A CN201410248984.5A CN201410248984A CN105212074A CN 105212074 A CN105212074 A CN 105212074A CN 201410248984 A CN201410248984 A CN 201410248984A CN 105212074 A CN105212074 A CN 105212074A
- Authority
- CN
- China
- Prior art keywords
- chicken
- vinasse
- gauze
- jar
- belly
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The present invention relates to a kind of technology adopting vinasse to process chicken.First chicken is boiled, cooling; Secondly, bottom the jar cleaned up and surrounding smear the vinasse after one deck moon 1cm, evenly spread one deck fine salt on the whole, above being placed on by white gauze, also load the white gauze of elliposoidal at chicken belly, chicken and put into jar; Finally, the pickled 20 apocalypse altars of envelope altar, vinasse foam wiped by chicken embryo gauze, and the garlic of cooking, mushroom, green onion are put into chicken belly, chicken put into steam on frame and steams 15 minutes, the oil on surface is melted and disinfection, to increase color sensation, packaging listing.
Description
Technical field
The present invention relates to a kind of process technology of chicken.Belong to food processing field.
Background technology
The processing method of China's chicken has much a variety of, and the taste liked mainly with oneself is greatly main, is all generally that processing limit, limit eats, not easily preserves for a long time.
Summary of the invention
The object of the invention is the technology developing a kind of vinasse processing chicken.This technology is simple, easy to operate, the chicken of processing, and taste is unique, can pack listing.
Its method: 1, material prepares: chicken, vinasse, jar, white gauze, mushroom, green onion, garlic, refined salt, monosodium glutamate.
2, operating process: the one-tenth live chickens of health are slaughtered by (1), depilation goes internal organ process clean; (2) white gauze boils after 15 minutes and takes out cooling in boiling water; (3) be placed in pot by chicken and boil, boiling chopsticks can easily insert, and takes out and is cooled to room temperature; (4) bottom the jar cleaned up and surrounding smear the vinasse after one deck moon 1cm, evenly spread one deck fine salt on the whole, above being placed on by white gauze, also load the white gauze of elliposoidal at chicken belly, chicken and put into jar; (5) seal the pickled 20 apocalypse altars of altar, vinasse foam wiped by chicken embryo gauze, and the garlic of cooking, mushroom, green onion are put into chicken belly, chicken put into steam on frame and steams 15 minutes, the oil on surface is melted and disinfection, to increase color sensation, and packaging listing.
Claims (2)
1., by a technology for vinasse processing chicken, this technology is simple, easy to operate, the chicken of processing, and taste is unique, can pack listing.
2. method according to claim 1, the one-tenth live chickens of health are slaughtered by (1), and depilation goes internal organ process clean; (2) white gauze boils after 15 minutes and takes out cooling in boiling water; (3) be placed in pot by chicken and boil, boiling chopsticks can easily insert, and takes out and is cooled to room temperature; (4) bottom the jar cleaned up and surrounding smear the vinasse after one deck moon 1cm, evenly spread one deck fine salt on the whole, above being placed on by white gauze, also load the white gauze of elliposoidal at chicken belly, chicken and put into jar; (5) seal the pickled 20 apocalypse altars of altar, vinasse foam wiped by chicken embryo gauze, and the garlic of cooking, mushroom, green onion are put into chicken belly, chicken put into steam on frame and steams 15 minutes, the oil on surface is melted and disinfection, to increase color sensation, and packaging listing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410248984.5A CN105212074A (en) | 2014-06-07 | 2014-06-07 | A kind of process technology of chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410248984.5A CN105212074A (en) | 2014-06-07 | 2014-06-07 | A kind of process technology of chicken |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105212074A true CN105212074A (en) | 2016-01-06 |
Family
ID=54981686
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410248984.5A Pending CN105212074A (en) | 2014-06-07 | 2014-06-07 | A kind of process technology of chicken |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105212074A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107736575A (en) * | 2017-12-01 | 2018-02-27 | 通道有嚼头食品有限公司 | A kind of preparation method of spontaneous fermentation mellowness halogen meat |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1175374A (en) * | 1996-09-04 | 1998-03-11 | 龚国璋 | Method for processing wine-soaked chicken |
| CN103734778A (en) * | 2013-12-31 | 2014-04-23 | 刘娟 | Cooked drunken chicken and preparation method thereof |
-
2014
- 2014-06-07 CN CN201410248984.5A patent/CN105212074A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1175374A (en) * | 1996-09-04 | 1998-03-11 | 龚国璋 | Method for processing wine-soaked chicken |
| CN103734778A (en) * | 2013-12-31 | 2014-04-23 | 刘娟 | Cooked drunken chicken and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 林易，等: "醉鸡与鸡肉松的制作工艺", 《农产品加工》 * |
| 郭武备主编: "《肉蛋奶增值加工》", 31 December 2001 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107736575A (en) * | 2017-12-01 | 2018-02-27 | 通道有嚼头食品有限公司 | A kind of preparation method of spontaneous fermentation mellowness halogen meat |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160106 |