CN1052596A - The production technology of nourishing sweet chicken - Google Patents

The production technology of nourishing sweet chicken Download PDF

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Publication number
CN1052596A
CN1052596A CN91106022A CN91106022A CN1052596A CN 1052596 A CN1052596 A CN 1052596A CN 91106022 A CN91106022 A CN 91106022A CN 91106022 A CN91106022 A CN 91106022A CN 1052596 A CN1052596 A CN 1052596A
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China
Prior art keywords
chicken
seasoning matter
technology
production technology
meat
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CN91106022A
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Chinese (zh)
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CN1024625C (en
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黄振泽
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黄振泽
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Priority to CN91106022A priority Critical patent/CN1024625C/en
Publication of CN1052596A publication Critical patent/CN1052596A/en
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Publication of CN1024625C publication Critical patent/CN1024625C/en

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Abstract

The present invention relates to a kind of processing method of food, the preparation technology of a kind of especially high protein, low fat nourishing sweet chicken.It selects purebred children's meat chicken in age of raising the same period for use, kills meticulously to slaughter and makes clean thorax chicken, does to adopt saturating flavor technology and drop into condiment technology by stages behind the type, makes nourishing sweet chicken.This production technology through research repeatedly, adopts hygiene department's permission to enter the Chinese medicine of food under nutritionist's guidance, forms through scientific formula.The fragrant chicken delicious taste of making, deep or light suitable, think and act in one and the same way, can obviously increase the nutritional labeling of fragrant chicken.

Description

The present invention relates to a kind of processing method of food, the production technology of particularly a kind of high protein, low fat nourishing sweet chicken.

At present, for the burning of whole chicken, take off, bake, the fragrant chicken of smoked class, because of its processing method respectively has characteristics, adding seasoning matter component difference, the means of cooking are different, so fragrant chicken color, the type made are different.But the uniform defect of various fragrant chickens is that taste differs in the chicken table, the chest that esp meat is thick, thigh place, and inner taste is more flat.In the process of cooking, for making the ripe bone that takes off of fragrant chicken, often adopt the way of high temperature heating, the nutrition in the seasoning matter is decomposed, reduce the nutrition of chicken.Therefore, improve the nutrition of fragrant chicken, make in the meat table taste equally strong, become the difficult problem of capturing of current fragrant chicken manufacturing firm growing interest.

The production technology that the purpose of this invention is to provide a kind of high protein, low fat nourishing sweet chicken makes the fragrant chicken delicious taste of making, and is deep or light suitable.Think and act in one and the same way, can obviously increase the nutrition of fragrant chicken.

The object of the present invention is achieved like this: this production technology is to select purebred children's meat chicken in age of raising the same period for use, kills meticulously and slaughters, and makes clean thorax chicken, does to adopt saturating flavor technology and drop into condiment technology by stages behind the type, makes nourishing sweet chicken, and the concrete practice is:

A, clean thorax chicken made type after, clap capercaillie chest, the thick meat part of thigh with the knife back, immersion condiment is in honey, milk, the water mixed liquid;

Dry the soya-bean oil of putting into 160-170 ℃ of oil temperature after b, the immersion liquid and fry, punch in the thick meat part of pigeon breast dried meat, the thigh of clapping pine with the nail palladium once more after exploding;

C, will the punch chicken of handling is immersed in the seasoning matter soup very hot oven back up and burns and rolled 45 minutes again, and right and little fire boiled 65 minutes;

D, chicken is taken out, in the halogen bucket that seasoning matter soup is packed into special, when temperature is 60-70 ℃, adds seasoning matter and be made into nutrient solution, put into chicken once more, stewing halogen 4-6 hour;

Dry after e, the stewing halogen, extract chicken tail bursa of Fabricius, be finished product.

Because the present invention adopts flavor technology, pigeon breast dried meat, the thick part of Flaccid Coelogyne meat are clapped pine, the punching of nail palladium with the knife back, make seasoning matter be easy to infiltrate the most difficult infiltration part of chicken, think and act in one and the same way so can guarantee the meat flavour of whole chicken.Add the unique condiment of input by stages technology, seasoning matter is played one's part to the full.Particularly to labile nutrient under the high temperature, control at a certain temperature, make it to keep the idiotrophic composition to be brought into play to greatest extent, unlikely destruction in processing technology has solved in the chicken food effectively than important nutrient AC that lacks and the problem of VC again.Therefore, adopt production technology of the present invention, because the strict process rules are arranged, science is the seasoning matter prescription accurately, produces in batches so be more suitable for technology.The nourishing sweet chicken quality made keeps stable and consistent, except that the advantage with the fragrant chicken color of other class, type, has also successfully solved the existing demand problem of cooking the defective that fragrant chicken flavor fails to act and thinks in the same way and improving people VA and VC in diet nutritional.The fragrant chicken of making not only fragrance is deep or light suitable, and sweet-smelling is deep, and meat is mashed to take off bone, and has higher nutritive validity.It not only eats as general, but also can be made into vacuum-packed nutrient excellent product.

Below in conjunction with embodiment to the present invention with further specifying.This production technology is under nutritionist's guidance, through research repeatedly, be up to the standards by the Food Hygiene Surveillance check, the seasoning matter that adopts is the Chinese medicine that enters food with national health department's permission, through scientific formula, change traditional workshop-based processing mode, adopt unique saturating flavor technology and drop into condiment technology by stages, make fragrant chicken with outstanding nutritional characteristic.

Specific embodiment is as follows:

1, the purebred children's fryer in age that selects 100Kg to feed the same period, with chicken be no more than 50 days age, weight is advisable for about 2 kilograms, can reach and cook the effect unanimity;

2, kill chicken: the instrument strict sterilization, the water that adds a pinch of salt in the blood basin is clutched the neck skin with the back chicken that had a rest in 1.5 hours of drinking-water and is slaughtered, and the edge of a knife is positioned at larynx front end center, must not surpass 3 centimetres, and chicken blood will thoroughly be put only, prevents red orgnaizer of illegal blood donation;

3, scald chicken: water temperature is between 60-65 ℃, and chicken was put into about 2 minutes;

4, pluck: big or middle, the fine, soft fur of chicken are moved back only;

5, cut open the chest: cut about 5 centimetres opening from the anus top of chicken;

6, draw element: 2.5 centimetres the edge of a knife is opened to chicken head portion in the right side of plain mouthful of bag bone of pigeon breast, refer to insert plain dirty middle part, draw out chicken element and tracheae, keep off brokenly the chicken element with two;

7, the internal organ of chicken are removed, do not staved the chicken courage;

8, strike disconnected thigh bone, strike disconnected reviving joints place with the knife back in thigh two outsides;

9, clean: in flowing water, chicken is cleaned, made clean thorax chicken;

10, cut off breastbone;

11, make type: two legs intersect puts into the chicken abdominal cavity, left wing is passed mouth by throat's edge of a knife stretch out, and makes chicken head be affixed on the wing root, after wing is folded to collar.Another wing triangularity is folding, and whole chicken becomes the moulding of egg circle;

12, chicken is clapped capercaillie chest, the thick meat part of thigh with the knife back, make it loose;

13, dry;

14, chicken being immersed condiment is in honey, milk, the water mixed liquid, is advisable all over the body to dip in full chicken.(its weight ratio is 1: 1: 8) honey requires to use hawthorn nectar, to guarantee nutrient content such as zinc;

15, dry after the immersion liquid with the soya-bean oil fried chicken, the oil temperature is between 160-170 ℃;

16, saturating flavor is handled: with following closely palladium in the thick part punching of pigeon breast dried meat, the round of clapping pine;

17, boiled chicken: add condiment and be made into seasoning matter soup in water, chicken is put into seasoning matter soup back up, amount of water is as the criterion with the complete submergence chicken of water.Very hot oven continues to roll and boils 45 minutes after burning and rolling;

18, little fire returns crisp slow boiling 65 minutes, and chicken is taken out;

19, stewing halogen: in special halogen bucket, add above-mentioned seasoning matter soup, when temperature is 60-70 ℃, adds seasoning matter and be made into nutrient solution, put into chicken more stewing upward 4-6 hour.Seasoning matter soup after the stewing halogen can return in the boiled chicken pot and recycle;

20, dry;

21, be the nutrition component that further increases chicken, also can thick part inject the nutrient solution that stewing halogen is used at the meat of chicken;

22, remove bursa of Fabricius, chicken point back side high spot is cut, strip out inner two soya bean flap utricules and get final product.After having extractd chicken tail bursa of Fabricius, can excise the chicken point, edible harmless.

Convenient for storing, transporting, nourishing sweet chicken also can be through vacuum bagging, as the present nutrient excellent product of red-letter day, birthday.

The preparation of seasoning matter soup: the component of used seasoning matter and weight thereof (g of unit) are in the seasoning matter soup of the used boiled chicken of the present invention:

Longan 40 Poria cocos 100 dates 80 honey 40

Lily 20 fruits of Chinese wolfberry 20 peppers 12 ginger 10

Anise 320 fennel seeds 52 fructus amomis 20 cassia barks 260

The root of Dahurain angelica 80 galingals 70 dried orange peels 26 cloves 56

Chinese prickly ash 110 nutmegs 50 Chinese yams 80 tomato juice 20

Semen sesami nigrum 80 salt 1500 white sugar 500 cooking wine 100

Oyster 25

Above-mentioned seasoning matter weight is the consumption of processing 100Kg chicken.The consumption of water is advisable with the submergence chicken.

The preparation of halogen bucket nutrient solution: seasoning matter component that adds in the nutrient solution that the used stewing halogen of the present invention is used and weight (g of unit) thereof are:

Monosodium glutamate 200 sesame oil 50 milk 40 rock sugar 40

Semen sesami Niger (parched) is stuck with paste 40 honey, 40 cooking wine, 50 tomato juice 20

White sugar 500

This nutrient solution can return in the boiled chicken seasoning matter soup, recycles as long-used soup.

Claims (4)

1, a kind of production technology of nourishing sweet chicken is characterized in that: select purebred children's meat chicken in age of raising the same period for use, kill meticulously and slaughter, make clean thorax chicken, do to adopt saturating flavor technology and drop into condiment technology by stages behind the type, make nourishing sweet chicken, the concrete practice is:
A, clean thorax chicken made type after, clap capercaillie chest, the thick meat part of thigh with the knife back, immersion condiment is in honey, milk, the water mixed liquid;
Dry the soya-bean oil of putting into 160-170 ℃ of oil temperature after b, the immersion liquid and fry, punch in the thick meat part of pigeon breast dried meat, the thigh of clapping pine with the nail palladium once more after exploding;
C, will the punch chicken of handling is immersed in the seasoning matter soup very hot oven back up and burns and rolled 45 minutes again, and right and little fire boiled 65 minutes;
D, chicken is taken out, in the halogen bucket that seasoning matter soup is packed into special, when temperature is 60-70 ℃, adds seasoning matter and be made into nutrient solution, put into chicken once more, stewing halogen 4-6 hour;
Dry after e, the stewing halogen, extract chicken tail bursa of Fabricius, be finished product.
2, production technology according to claim 1 is characterized in that in the condiment mixed liquor that it is 1: 1: 8 that each weight percentages of components is preferentially selected honey, milk, water for use.
3, production technology according to claim 1 is characterized in that in the seasoning matter soup that every used seasoning matter component of processing 100Kg chicken and weight thereof can be respectively (g of unit):
Longan 40 Poria cocos 100 dates 80 honey 40
Lily 20 fruits of Chinese wolfberry 20 peppers 12 ginger 10
Anise 320 fennel seeds 52 fructus amomis 20 cassia barks 260
The root of Dahurain angelica 80 galingals 70 dried orange peels 26 cloves 56
Chinese prickly ash 110 nutmegs 50 Chinese yams 80 tomato juice 20
Semen sesami nigrum 80 salt 1500 white sugar 500 cooking wine 100
Oyster 25
4, production technology according to claim 1 is characterized in that the seasoning matter weight that adds is (g of unit) in halogen bucket nutrient solution:
Monosodium glutamate 200 sesame oil 50 milk 40 rock sugar 40
Semen sesami Niger (parched) is stuck with paste 40 honey, 40 cooking wine, 50 tomato juice 20
White sugar 500
CN91106022A 1991-01-25 1991-01-25 Producing technology of nourishing sweet chicken CN1024625C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN91106022A CN1024625C (en) 1991-01-25 1991-01-25 Producing technology of nourishing sweet chicken

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN91106022A CN1024625C (en) 1991-01-25 1991-01-25 Producing technology of nourishing sweet chicken

Publications (2)

Publication Number Publication Date
CN1052596A true CN1052596A (en) 1991-07-03
CN1024625C CN1024625C (en) 1994-05-25

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Application Number Title Priority Date Filing Date
CN91106022A CN1024625C (en) 1991-01-25 1991-01-25 Producing technology of nourishing sweet chicken

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1055201C (en) * 1994-10-11 2000-08-09 张庆岚 Method for prodn. of crisp fried duck
CN102132894A (en) * 2011-04-12 2011-07-27 唐人神集团股份有限公司 Flavored chicken and preparation method thereof
CN102132891A (en) * 2011-01-30 2011-07-27 路政 Making and processing method of braised chicken with milk and fruit taste
CN103584149A (en) * 2013-10-20 2014-02-19 安徽先知缘食品有限公司 Red bean chicken meat and preparation method thereof
CN104172245A (en) * 2014-09-04 2014-12-03 云南老家生态食品有限公司 Method for quickly marinating discarded old laying hens

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1055201C (en) * 1994-10-11 2000-08-09 张庆岚 Method for prodn. of crisp fried duck
CN102132891A (en) * 2011-01-30 2011-07-27 路政 Making and processing method of braised chicken with milk and fruit taste
CN102132891B (en) * 2011-01-30 2013-02-13 路政 Making and processing method of braised chicken with milk and fruit taste
CN102132894A (en) * 2011-04-12 2011-07-27 唐人神集团股份有限公司 Flavored chicken and preparation method thereof
CN102132894B (en) * 2011-04-12 2012-08-08 唐人神集团股份有限公司 Flavored chicken and preparation method thereof
CN103584149A (en) * 2013-10-20 2014-02-19 安徽先知缘食品有限公司 Red bean chicken meat and preparation method thereof
CN103584149B (en) * 2013-10-20 2016-04-27 安徽先知缘食品有限公司 A kind of red bean chicken and preparation method thereof
CN104172245A (en) * 2014-09-04 2014-12-03 云南老家生态食品有限公司 Method for quickly marinating discarded old laying hens

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Publication number Publication date
CN1024625C (en) 1994-05-25

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