CN108713699A - A kind of processing method of spicy chicken feed product - Google Patents
A kind of processing method of spicy chicken feed product Download PDFInfo
- Publication number
- CN108713699A CN108713699A CN201810513838.9A CN201810513838A CN108713699A CN 108713699 A CN108713699 A CN 108713699A CN 201810513838 A CN201810513838 A CN 201810513838A CN 108713699 A CN108713699 A CN 108713699A
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- China
- Prior art keywords
- chicken
- spicy
- feed product
- processing method
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Classifications
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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
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of processing method of spicy chicken feed product, choose 50-80 ages in days, weight in the chicken of 1.2-1.5Kg, then blood vessel, tracheae, oesophagus are cut in fasting 15-20 hour, handstand blood flow is most, then boiling hot hair, shed, net thorax, rinsing；Then after mixing by the condiment such as salt, yellow rice wine and ginger, garlic, Chinese prickly ash, kaempferia galamga, trowelling is in chicken body and intracavitary one by one, broiler chicken after finally will be marinated, which is added in the vegetable oil heated, to be heated, and thick soup powder, sugar, green onion, monosodium glutamate and spice is added, temperature is 70 DEG C of -80 DEG C of 35 minutes times.It present invention improves over the processing technology of spicy chicken and dispensing, is allowed to be more suitable for industrialized production, and the spicy chicken chicken feed product processed are more convenient, health, deliciousness.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of processing method of spicy chicken feed product.
Background technology
The fine and tender taste of chicken, flavour is delicious, is suitble to a variety of cooking methods, and being rich in nutrition, plays the role of nourishing and take care of health.Chicken
Meat is to malnutritive, chilly is cold, weak fatigue, irregular menstruation, anaemia, weakness etc. have good dietary function.Chicken is not only
Suitable for propagandizing hotly, stewing, and it is the meat that comparison is suitble to cold food cold and dressed with sauce.In the manufacture craft of current chicken meat food, it is made
Finished product nutritive value it is low, product cost can not be controlled well, and the holding time is short.
Invention content
In order to overcome above-mentioned technical problem existing for prior art, the object of the present invention is to provide a kind of spicy
Chicken food-processing method, not only production process is simple, production efficiency is higher by the present invention, but also food is good in taste, the holding time
It is longer.
Spicy chicken food-processing method provided by the invention, includes the following steps：
(1) pre-treatment of spicy chicken：50-80 ages in days, weight are chosen in the chicken of 1.2-1.5Kg, fasting 15-20 hours, so
After cut blood vessel, tracheae, oesophagus, handstand blood flow is most, then scald hair, shed, net thorax, rinsing；
(2) it pickles：After mixing by the condiment such as salt, yellow rice wine and ginger, garlic, Chinese prickly ash, kaempferia galamga, trowelling is in chicken one by one
Body and intracavitary use salt 3.5kg-4kg by per 100kg chicken, pickle temperature control at 2-5 DEG C, the time is 10 hours；
(3) it is heated at high temperature：Spicy chicken after will be marinated, which is added in the vegetable oil heated, heats, and thick soup is added
Powder, sugar, green onion, monosodium glutamate and spice, temperature are 70 DEG C of -80 DEG C of 35 minutes times.
Spicy chicken food-processing method provided by the invention, advantage are, overcome prior art processing chicken
The problem of process is more in food technology, heavy workload improves production efficiency；It avoids because finished product nutritive value is low, guarantees the quality
Mass defect caused by phase is short, utilization rate of raw materials is high, reduces production cost；Food quality has been effectively ensured.
Specific implementation mode
With reference to one embodiment, the process of large-scale production fried rice provided by the invention is carried out specifically
It is bright.
The spicy chicken food-processing method of the present embodiment, includes the following steps：
(1) pre-treatment of spicy chicken：50-80 ages in days, weight are chosen in the chicken of 1.2-1.5Kg, fasting 15-20 hours, so
After cut blood vessel, tracheae, oesophagus, handstand blood flow is most, then scald hair, shed, net thorax, rinsing；
(2) it pickles：After mixing by the condiment such as salt, yellow rice wine and ginger, garlic, Chinese prickly ash, kaempferia galamga, trowelling is in chicken one by one
Body and intracavitary use salt 3.5kg-4kg by per 100kg chicken, pickle temperature control at 2-5 DEG C, the time is 10 hours；
(3) it is heated at high temperature：Spicy chicken after will be marinated, which is added in the vegetable oil heated, heats, and thick soup is added
Powder, sugar, green onion, monosodium glutamate and spice, temperature are 70 DEG C of -80 DEG C of 35 minutes times.
Spicy chicken food-processing method, can directly produce chicken meat food, and without further processing, process is simple, processing
The finished product nutritive value gone out is abundant, and in good taste, the holding time is longer.
Claims (1)
1. a kind of processing method of spicy chicken feed product, it is characterised in that：It the described method comprises the following steps：
(1) pre-treatment of spicy chicken：50-80 ages in days, weight are chosen in the chicken of 1.2-1.5Kg, then fasting 15-20 hours cuts
Lower blood vessel, tracheae, oesophagus, handstand blood flow are most, then scald hair, shed, net thorax, rinsing；
(2) it pickles：After mixing by the condiment such as salt, yellow rice wine and ginger, garlic, Chinese prickly ash, kaempferia galamga, one by one trowelling in chicken body and
Intracavitary uses salt 3.5kg-4kg by per 100kg chicken, pickles temperature control at 2-5 DEG C, the time is 10 hours；
(3) it is heated at high temperature：Will it is marinated after spicy chicken be added in the vegetable oil heated and heat, and be added thick soup powder,
Sugar, green onion, monosodium glutamate and spice, temperature are 70 DEG C of -80 DEG C of 35 minutes times.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810513838.9A CN108713699A (en) | 2018-05-25 | 2018-05-25 | A kind of processing method of spicy chicken feed product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810513838.9A CN108713699A (en) | 2018-05-25 | 2018-05-25 | A kind of processing method of spicy chicken feed product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108713699A true CN108713699A (en) | 2018-10-30 |
Family
ID=63900197
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810513838.9A Pending CN108713699A (en) | 2018-05-25 | 2018-05-25 | A kind of processing method of spicy chicken feed product |
Country Status (1)
| Country | Link |
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| CN (1) | CN108713699A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105433275A (en) * | 2015-11-12 | 2016-03-30 | 南通玉兔集团有限公司 | Making method of poultry meat products |
| CN105614476A (en) * | 2014-10-28 | 2016-06-01 | 吕艳 | Processing method of Ma chicken food |
| CN106036525A (en) * | 2016-05-31 | 2016-10-26 | 河南省铁梅清真食品有限公司 | Preparation method of air-dried spicy chickens |
| CN107149096A (en) * | 2017-04-10 | 2017-09-12 | 陈昕懿 | A kind of preparation method of crisp-fried roast chicken |
| CN107223896A (en) * | 2016-03-25 | 2017-10-03 | 刘从珍 | A kind of manufacture craft of health food chicken |
-
2018
- 2018-05-25 CN CN201810513838.9A patent/CN108713699A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614476A (en) * | 2014-10-28 | 2016-06-01 | 吕艳 | Processing method of Ma chicken food |
| CN105433275A (en) * | 2015-11-12 | 2016-03-30 | 南通玉兔集团有限公司 | Making method of poultry meat products |
| CN107223896A (en) * | 2016-03-25 | 2017-10-03 | 刘从珍 | A kind of manufacture craft of health food chicken |
| CN106036525A (en) * | 2016-05-31 | 2016-10-26 | 河南省铁梅清真食品有限公司 | Preparation method of air-dried spicy chickens |
| CN107149096A (en) * | 2017-04-10 | 2017-09-12 | 陈昕懿 | A kind of preparation method of crisp-fried roast chicken |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for 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: 20181030 |