CN108402404B - Preparation method of salt roasted chicken - Google Patents
Preparation method of salt roasted chicken Download PDFInfo
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- CN108402404B CN108402404B CN201810018637.1A CN201810018637A CN108402404B CN 108402404 B CN108402404 B CN 108402404B CN 201810018637 A CN201810018637 A CN 201810018637A CN 108402404 B CN108402404 B CN 108402404B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a preparation method of salt roasted chicken, which comprises the following steps and process conditions: slaughtering, defeathering, cleaning and washing raw material chickens, pickling the cleaned raw material chickens, air-drying after pickling, heating an electromagnetic pot after air-drying, cooling to normal temperature after heating, carrying out vacuum or nitrogen packaging, and then carrying out high-temperature sterilization by adopting a microwave oven. According to the preparation method of the salt roasted chicken, the salt roasted chicken is air-dried in a refrigeration house, the salt roasted chicken is clean and sanitary, the energy is saved in the firing process, the environmental pollution is reduced, the cost is saved, the chicken has good color and luster, the salty taste is stable, the package is locked, the color and the taste are unchanged within 7 days, and the quality guarantee period can be prolonged to 6 months.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the technical field of food processing, in particular to a preparation method of salt roasted chicken.
[ background of the invention ]
The salt roasted chicken is a special high-quality cooked meat leisure food in Guangdong areas, and is deeply popular with consumers due to the characteristics of unique flavor, attractive color, fragrant and crisp exterior and tender interior. At present, the salt roasted chicken product has poor production sanitary conditions, laggard processing technology and serious growth and reproduction of microorganisms treated in the early stage. The production process has the advantages of high energy consumption, high cost, low sterilization treatment intensity, more microbial residues, food additives required to be added in the quality guarantee period, great reduction of food edible safety, poor taste and certain harm to human bodies.
[ summary of the invention ]
The invention aims to solve the problems in the prior art and provides a preparation method of salt roasted chicken, which is clean and sanitary in a refrigeration house for air drying, saves energy in the firing process, reduces environmental pollution, saves cost, has good chicken color, stable salty taste, fresh package, unchanged color and taste in 7 days and can prolong the shelf life to 6 months.
In order to realize the purpose, the invention provides a preparation method of salt roasted chicken, which comprises the following steps and process conditions:
(1) slaughtering, defeathering, cleaning and cleaning raw material chickens, selecting fresh and live chickens with the age of 1-2 years as the raw material chickens, and cleaning the raw material chickens in a cold water flushing mode;
(2) spraying salt on the surface of the cleaned raw material chicken, and pickling at normal temperature;
(3) after the pickling is finished, washing salt on the surface of the raw material chicken with cold water, and then putting the chicken into a cold storage for air drying;
(4) laying salt at the bottom of an electromagnetic pot, laying a tinfoil above the salt, then placing the air-dried raw material chicken on the tinfoil, covering a pot cover for heating, firstly heating with big fire, then heating with medium fire, and finally heating with small fire;
(5) after heating, closing the electromagnetic pot, opening a cover of the electromagnetic pot, slightly heating for 20-30 minutes by using waste heat, and taking out the salt roasted chicken in the electromagnetic pot, putting the salt roasted chicken in a cooling disc, and cooling to normal temperature;
(6) and (3) filling the salt roasted chicken cooled to the normal temperature into a packaging bag, and then putting the packaged salt roasted chicken into a microwave oven for high-temperature sterilization.
Preferably, the salt sprinkled on the surface of the raw chicken in the step (2) is added in an amount of 29-31% of the weight of the raw chicken, and the pickling time is 47-49 hours.
Preferably, the temperature of the refrigerator in the step (3) is 4-5 ℃, and the air drying time is 3-4 days.
Preferably, the thickness of the salt laid at the bottom of the electromagnetic cooker in the step (4) is 1-1.5cm, the temperature of the big fire is 300-.
As preferred, the electromagnetism pot include the base, the pot body, pot cover, power, the upper end of base be equipped with the pot body, the bottom of the pot body be equipped with quantitative dish, quantitative dish on be equipped with a plurality of filling hole, the right side of the pot body be equipped with the pan standing groove, the pan standing groove in be equipped with the pan, the left side of the pot body be equipped with belt cleaning device, the top of the pot body be equipped with the pot cover, the right side of base be equipped with time display screen and temperature display screen, time display screen's below be equipped with time control button, temperature display screen's below be equipped with temperature control button, time control button be connected with the one end of power, temperature control button be connected with the other end of power.
As preferred, the pot body inlay the upper end at the base outward, the pot body be circular, the both sides of the pot body be equipped with the handle, the one end of pot body be equipped with the guide way, the diameter of pot lid be greater than the diameter of the pot body, the distance between the bottom of quantitative dish and the pot body be 1-1.5cm, quantitative dish and pot body swing joint, the both sides of quantitative dish be equipped with the finger slot, belt cleaning device include tap and oral siphon, the left side of pot body be equipped with tap, tap's upper end and oral siphon be connected, tap can rotate about carrying out, the pan standing groove be square, the one end of pan standing groove be equipped with the delivery port, the below of delivery port be equipped with the outlet pipe, the setting of guide way makes things convenient for the pouring of rivers when the pot body washs, the design of finger slot makes things convenient for taking out of quantitative dish to wash or change, is convenient and labor-saving.
Preferably, the packaging bag in the step (6) is a vacuum packaging bag or a nitrogen packaging bag, the sterilization temperature of the microwave oven is 120-122 ℃, and the sterilization time of the microwave oven is 20-21 minutes.
The invention has the beneficial effects that: according to the invention, the raw chicken is air-dried in the refrigeration house, the air-drying environment is clean and sanitary, and the food safety is ensured; in the process of cooking the raw material chicken, the electromagnetic pot is adopted for cooking, so that the energy is saved, the environmental pollution is reduced, and the cost is reduced; the processed salt roasted chicken has good color and stable salty taste; vacuum packaging or nitrogen packaging is adopted, the packaging is fresh-keeping, the color and the taste are not changed within 7 days, and the quality guarantee period can be prolonged to 6 months.
[ description of the drawings ]
Fig. 1 is a schematic structural diagram of an electromagnetic cooker of the invention.
In the figure: 1-base, 2-pot body, 3-pot cover, 4-power supply, 11-time display screen, 12-temperature display screen, 21-quantitative plate, 22-pot placing groove, 23-cleaning device, 24-handle, 25-guide groove, 111-time control button, 121-temperature control button, 211-injection hole, 212-finger groove, 221-pot, 222-water outlet, 223-water outlet pipe, 231-water tap and 232-water inlet pipe.
[ detailed description ] embodiments
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to the accompanying drawings and examples. It should be understood, however, that the description herein of specific embodiments is only intended to illustrate the invention and not to limit the scope of the invention. Moreover, in the following description, descriptions of well-known structures and techniques are omitted so as to not unnecessarily obscure the concepts of the present invention.
The invention relates to a preparation method of salt roasted chicken, which comprises the following steps and process conditions: (1) slaughtering, defeathering, cleaning and cleaning raw material chickens, selecting fresh and live chickens with the age of 1-2 years as the raw material chickens, and cleaning the raw material chickens in a cold water flushing mode; (2) spraying salt on the surface of the cleaned raw material chicken, and pickling at normal temperature; (3) after the pickling is finished, washing salt on the surface of the raw material chicken with cold water, and then putting the chicken into a cold storage for air drying; (4) laying salt at the bottom of an electromagnetic pot, laying a tinfoil above the salt, then placing the air-dried raw material chicken on the tinfoil, covering a pot cover for heating, firstly heating with big fire, then heating with medium fire, and finally heating with small fire; (5) after heating, closing the electromagnetic pot, opening a cover of the electromagnetic pot, slightly heating for 20-30 minutes by using waste heat, and taking out the salt roasted chicken in the electromagnetic pot, putting the salt roasted chicken in a cooling disc, and cooling to normal temperature; (6) putting the salt baked chicken cooled to normal temperature into a packaging bag, and then putting the packaged salt baked chicken into a microwave oven for high-temperature sterilization, wherein the putting amount of the salt sprayed on the surface of the raw material chicken in the step (2) is 29-31% of the weight of the raw material chicken, the pickling time is 47-49 hours, the temperature of a cold storage in the step (3) is 4-5 ℃, the air drying time is 3-4 days, the thickness of the salt laid at the bottom of the electromagnetic pot in the step (4) is 1-1.5cm, the temperature of a big fire is 300-310 ℃, the heating time of the big fire is 25-30 minutes, the temperature of a middle fire is 200-210 ℃, the heating time of the middle fire is 25-30 minutes, the heating temperature of a small fire is 100-110 ℃, and the heating time of the small fire is 25-30 minutes, the electromagnetic pot comprises a base 1, The pot body 2, pot cover 3, power 4, the upper end of base 1 be equipped with the pot body 2, the bottom of the pot body 2 be equipped with quantitative dish 21, quantitative dish 21 on be equipped with a plurality of filling hole 211, the right side of the pot body 2 be equipped with pan standing groove 22, pan standing groove 22 in be equipped with pan 221, the left side of the pot body 2 be equipped with belt cleaning device 23, the top of the pot body 2 be equipped with pot cover 3, the right side of base 1 be equipped with time display screen 11 and temperature display screen 12, the below of time display screen 11 be equipped with time control button 111, the below of temperature display screen 12 be equipped with temperature control button 121, time control button 111 be connected with power 4's one end, temperature control button 121 be connected with power 4's the other end, the pot body 2 inlay the upper end at base 1 outward, the pot body 2 be circular, the pot is characterized in that handles 24 are arranged on two sides of the pot body 2, a guide groove 25 is arranged at one end of the pot body 2, the diameter of the pot cover 3 is larger than that of the pot body 2, the distance between the quantitative disc 21 and the bottom of the pot body 2 is 1-1.5cm, the quantitative disc 21 is movably connected with the pot body 2, finger grooves 212 are arranged on two sides of the quantitative disc 21, the cleaning device 23 comprises a water tap 231 and a water inlet pipe 232, a water tap 231 is arranged on the left side of the pot body 2, the upper end of the water tap 231 is connected with the water inlet pipe 232, the water tap 231 can rotate left and right, the pot placing groove 22 is square, a water outlet 222 is arranged at one end of the pot placing groove 22, a water outlet 223 is arranged below the water outlet 222, the packaging bag in the step (6) is a vacuum packaging bag or a nitrogen packaging bag, the temperature of the microwave oven is 120-, the sterilization time of the microwave oven is 20-21 minutes.
In order to better understand the present invention, the following examples are included to further illustrate the present invention.
Example 1
A preparation method of salt roasted chicken comprises the following steps and process conditions:
(1) slaughtering, defeathering, cleaning and cleaning raw material chickens, selecting fresh and live chickens with the age of 1-2 years as the raw material chickens, and cleaning the raw material chickens in a cold water flushing mode;
(2) spraying salt on the surface of the cleaned raw material chicken, wherein the adding amount of the salt is 30 percent of the weight of the raw material chicken, and pickling for 48 hours at normal temperature;
(3) after the pickling is finished, washing salt on the surface of the raw material chicken with cold water, and putting the chicken into a cold storage at the temperature of 5 ℃ for air drying for 3 days;
(4) putting a quantitative disc 21 at the bottom of an electromagnetic pot, putting salt into an injection hole 211 until the injection hole 211 is filled with the salt, paving the salt by using the quantitative disc 21, taking out the quantitative disc 21, namely paving 1 cm-thick salt at the bottom of the electromagnetic pot, paving a tinfoil above the salt, putting the air-dried raw material chicken on the tinfoil, covering a pot cover 3, turning on a power supply 4 for heating, respectively controlling time and temperature by using a time control button 111 and a temperature control button 112, firstly heating the chicken by using a medium fire at the temperature of 300 ℃ for 30 minutes, then heating the chicken by using a medium fire at the temperature of 200 ℃ for 30 minutes, and finally heating the chicken by using a small fire at the temperature of 100 ℃ for 30 minutes;
(5) after heating is finished, the power supply 4 is turned off, the cover of the electromagnetic pot is opened, slight heating is carried out for 30 minutes by using waste heat, and after the slight heating is finished, the salt roasted chicken in the electromagnetic pot is taken out and placed in a cooling disc to be cooled to normal temperature;
(6) and (3) filling the salt baked chicken cooled to the normal temperature into a packaging bag, and then putting the packaged salt baked chicken into a microwave oven for high-temperature sterilization, wherein the temperature in the microwave oven is 121 ℃, and the sterilization time in the microwave oven is 20 minutes.
The above embodiments are illustrative of the present invention, and are not intended to limit the present invention, and any simple modifications of the present invention are within the scope of the present invention.
Claims (1)
1. A preparation method of salt roasted chicken is characterized by comprising the following steps and process conditions:
(1) slaughtering, defeathering, cleaning and cleaning raw material chickens, selecting fresh and live chickens with the age of 1-2 years as the raw material chickens, and cleaning the raw material chickens in a cold water flushing mode;
(2) spraying salt on the surface of a cleaned raw material chicken, pickling at normal temperature, wherein the adding amount of the salt sprayed on the surface of the raw material chicken is 29-31% of the weight of the raw material chicken, and the pickling time is 47-49 hours;
(3) after the pickling is finished, washing salt on the surface of the raw material chicken with cold water, and then putting the chicken into a cold storage for air drying, wherein the temperature of the cold storage is 4-5 ℃, and the air drying time is 3-4 days;
(4) laying salt at the bottom of an electromagnetic pot, laying a tinfoil above the salt, then placing the dried raw material chicken on the tinfoil, covering a pot cover for heating, firstly heating with big fire, then heating with medium fire, and finally heating with small fire, wherein the thickness of the salt laid at the bottom of the electromagnetic pot is 1-1.5cm, the temperature of the big fire is 300-, the right side of the pot body (2) be equipped with pan standing groove (22), pan standing groove (22) in be equipped with pan (221), the left side of the pot body (2) be equipped with belt cleaning device (23), the top of the pot body (2) be equipped with pot lid (3), the right side of base (1) be equipped with time display screen (11) and temperature display screen (12), the below of time display screen (11) be equipped with time control button (111), the below of temperature display screen (12) be equipped with temperature control button (121), time control button (111) be connected with the one end of power (4), temperature control button (121) be connected with the other end of power (4), pot body (2) inlay the upper end in base (1) outward, the pot body (2) be circular, the both sides of the pot body (2) be equipped with handle (24), one end of the pot body (2) is provided with a guide groove (25), the diameter of the pot cover (3) is larger than that of the pot body (2), the distance between the quantitative plate (21) and the bottom of the pot body (2) is 1-1.5cm, the quantitative plate (21) is movably connected with the pot body (2), finger grooves (212) are arranged on two sides of the quantitative plate (21), the cleaning device (23) comprises a water tap (231) and a water inlet pipe (232), a water tap (231) is arranged at the left side of the pot body (2), the upper end of the water tap (231) is connected with a water inlet pipe (232), the water tap (231) can rotate left and right, the pot placing groove (22) is square, a water outlet (222) is formed in one end of the pot placing groove (22), and a water outlet pipe (223) is arranged below the water outlet (222);
(5) after heating, closing the electromagnetic pot, opening a cover of the electromagnetic pot, slightly heating for 20-30 minutes by using waste heat, and taking out the salt roasted chicken in the electromagnetic pot, putting the salt roasted chicken in a cooling disc, and cooling to normal temperature;
(6) and (3) filling the salt baked chicken cooled to the normal temperature into a packaging bag, and then putting the packaged salt baked chicken into a microwave oven for high-temperature sterilization, wherein the packaging bag is a vacuum packaging bag or a nitrogen packaging bag, the sterilization temperature of the microwave oven is 120-122 ℃, and the sterilization time of the microwave oven is 20-21 minutes.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810018637.1A CN108402404B (en) | 2018-01-09 | 2018-01-09 | Preparation method of salt roasted chicken |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810018637.1A CN108402404B (en) | 2018-01-09 | 2018-01-09 | Preparation method of salt roasted chicken |
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| CN108402404A CN108402404A (en) | 2018-08-17 |
| CN108402404B true CN108402404B (en) | 2021-09-24 |
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| CN201810018637.1A Active CN108402404B (en) | 2018-01-09 | 2018-01-09 | Preparation method of salt roasted chicken |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2870670Y (en) * | 2005-08-11 | 2007-02-21 | 陈炯 | Multi-purpose and energy-saving electromagnetic pot |
| CN101596067A (en) * | 2009-07-18 | 2009-12-09 | 广东格兰仕集团有限公司 | A kind of electric rice cooker cooking process and application thereof |
| CN105495391A (en) * | 2015-12-21 | 2016-04-20 | 沈文治成 | Preparation method of salt roasted chicken |
| CN106036511A (en) * | 2016-06-24 | 2016-10-26 | 佛山科学技术学院 | Instant salt baked muttonchops and preparation method thereof |
-
2018
- 2018-01-09 CN CN201810018637.1A patent/CN108402404B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2870670Y (en) * | 2005-08-11 | 2007-02-21 | 陈炯 | Multi-purpose and energy-saving electromagnetic pot |
| CN101596067A (en) * | 2009-07-18 | 2009-12-09 | 广东格兰仕集团有限公司 | A kind of electric rice cooker cooking process and application thereof |
| CN105495391A (en) * | 2015-12-21 | 2016-04-20 | 沈文治成 | Preparation method of salt roasted chicken |
| CN106036511A (en) * | 2016-06-24 | 2016-10-26 | 佛山科学技术学院 | Instant salt baked muttonchops and preparation method thereof |
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| CN108402404A (en) | 2018-08-17 |
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Effective date of registration: 20220119 Address after: 311800 No. 180, Shuidai village, Lingbei Town, Zhuji City, Shaoxing City, Zhejiang Province Patentee after: Zhuji Qunyuan farm Co.,Ltd. Address before: No. 146, Shuidai village, Lingbei Town, Zhuji City, Shaoxing City, Zhejiang Province, 311800 Patentee before: ZHUJI ZHONGJIE RESTAURANT MANAGEMENT Co.,Ltd. |
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Denomination of invention: A Preparation Method of Salt Baked Chicken Effective date of registration: 20221213 Granted publication date: 20210924 Pledgee: Zhejiang Zhuji Rural Commercial Bank Co.,Ltd. Pledgor: Zhuji Qunyuan farm Co.,Ltd. Registration number: Y2022980026990 |