CN109527422A - A kind of production method of kiln chicken - Google Patents
A kind of production method of kiln chicken Download PDFInfo
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- CN109527422A CN109527422A CN201811332523.0A CN201811332523A CN109527422A CN 109527422 A CN109527422 A CN 109527422A CN 201811332523 A CN201811332523 A CN 201811332523A CN 109527422 A CN109527422 A CN 109527422A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 137
- 238000004519 manufacturing process Methods 0.000 title description 2
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- 240000007594 Oryza sativa Species 0.000 claims abstract description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 15
- 239000010881 fly ash Substances 0.000 claims abstract description 15
- 229960002154 guar gum Drugs 0.000 claims abstract description 15
- 235000010417 guar gum Nutrition 0.000 claims abstract description 15
- 239000000665 guar gum Substances 0.000 claims abstract description 15
- 239000010903 husk Substances 0.000 claims abstract description 15
- 235000009566 rice Nutrition 0.000 claims abstract description 15
- 238000012545 processing Methods 0.000 claims abstract description 14
- VLDFMKOUUQYFGF-UHFFFAOYSA-N 4-(butoxymethyl)-2-methoxyphenol Chemical compound CCCCOCC1=CC=C(O)C(OC)=C1 VLDFMKOUUQYFGF-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229940078465 vanillyl butyl ether Drugs 0.000 claims abstract description 12
- 235000013305 food Nutrition 0.000 claims abstract description 9
- 239000003795 chemical substances by application Substances 0.000 claims abstract 2
- 235000013330 chicken meat Nutrition 0.000 claims description 134
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 50
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 50
- 239000000203 mixture Substances 0.000 claims description 36
- 239000003755 preservative agent Substances 0.000 claims description 30
- 235000013555 soy sauce Nutrition 0.000 claims description 30
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 claims description 22
- 238000002360 preparation method Methods 0.000 claims description 22
- 230000005684 electric field Effects 0.000 claims description 19
- 238000002156 mixing Methods 0.000 claims description 19
- 240000002234 Allium sativum Species 0.000 claims description 17
- 235000004611 garlic Nutrition 0.000 claims description 17
- 239000008159 sesame oil Substances 0.000 claims description 17
- 235000011803 sesame oil Nutrition 0.000 claims description 17
- 239000000843 powder Substances 0.000 claims description 16
- 235000019991 rice wine Nutrition 0.000 claims description 16
- 235000015067 sauces Nutrition 0.000 claims description 16
- 240000000467 Carum carvi Species 0.000 claims description 15
- 235000005747 Carum carvi Nutrition 0.000 claims description 15
- 241000237502 Ostreidae Species 0.000 claims description 15
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 15
- 235000020636 oyster Nutrition 0.000 claims description 15
- 238000003763 carbonization Methods 0.000 claims description 14
- OJYLAHXKWMRDGS-UHFFFAOYSA-N zingerone Chemical compound COC1=CC(CCC(C)=O)=CC=C1O OJYLAHXKWMRDGS-UHFFFAOYSA-N 0.000 claims description 14
- 238000004140 cleaning Methods 0.000 claims description 12
- 235000004515 gallic acid Nutrition 0.000 claims description 11
- 229940074391 gallic acid Drugs 0.000 claims description 11
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 8
- 235000021110 pickles Nutrition 0.000 claims description 8
- 238000003307 slaughter Methods 0.000 claims description 8
- 240000000569 Musa basjoo Species 0.000 claims description 7
- 235000000139 Musa basjoo Nutrition 0.000 claims description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 7
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 7
- 240000008042 Zea mays Species 0.000 claims description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 7
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 claims description 7
- 229960002504 capsaicin Drugs 0.000 claims description 7
- 235000005822 corn Nutrition 0.000 claims description 7
- 210000002615 epidermis Anatomy 0.000 claims description 7
- JEIPFZHSYJVQDO-UHFFFAOYSA-N ferric oxide Chemical compound O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims description 7
- 239000004615 ingredient Substances 0.000 claims description 7
- 238000004898 kneading Methods 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 238000012549 training Methods 0.000 claims description 7
- DURPTKYDGMDSBL-UHFFFAOYSA-N 1-butoxybutane Chemical compound CCCCOCCCC DURPTKYDGMDSBL-UHFFFAOYSA-N 0.000 claims description 3
- 208000003643 Callosities Diseases 0.000 claims description 2
- 241000196324 Embryophyta Species 0.000 claims description 2
- 241000238631 Hexapoda Species 0.000 claims description 2
- 206010020649 Hyperkeratosis Diseases 0.000 claims description 2
- 239000003921 oil Substances 0.000 claims description 2
- 235000019198 oils Nutrition 0.000 claims description 2
- 238000010304 firing Methods 0.000 abstract description 18
- 238000000034 method Methods 0.000 abstract description 5
- 239000002918 waste heat Substances 0.000 abstract description 4
- 239000003245 coal Substances 0.000 abstract 1
- 239000002023 wood Substances 0.000 description 25
- 239000008280 blood Substances 0.000 description 15
- 210000004369 blood Anatomy 0.000 description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 15
- 239000002689 soil Substances 0.000 description 13
- 210000003746 feather Anatomy 0.000 description 10
- 239000004575 stone Substances 0.000 description 10
- 244000037364 Cinnamomum aromaticum Species 0.000 description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 5
- 244000276331 Citrus maxima Species 0.000 description 5
- 235000001759 Citrus maxima Nutrition 0.000 description 5
- 235000010469 Glycine max Nutrition 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 5
- 210000000436 anus Anatomy 0.000 description 5
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- 210000000078 claw Anatomy 0.000 description 5
- 230000035617 depilation Effects 0.000 description 5
- 210000004907 gland Anatomy 0.000 description 5
- 230000001788 irregular Effects 0.000 description 5
- 210000001930 leg bone Anatomy 0.000 description 5
- 238000000465 moulding Methods 0.000 description 5
- 210000001835 viscera Anatomy 0.000 description 5
- 235000015099 wheat brans Nutrition 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 210000003491 skin Anatomy 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 244000245214 Mentha canadensis Species 0.000 description 1
- 235000016278 Mentha canadensis Nutrition 0.000 description 1
- 241000276489 Merlangius merlangus Species 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 241001593750 Turcica Species 0.000 description 1
- 210000000683 abdominal cavity Anatomy 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000008094 contradictory effect Effects 0.000 description 1
- 230000002079 cooperative effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- -1 gangue Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09D—COATING COMPOSITIONS, e.g. PAINTS, VARNISHES OR LACQUERS; FILLING PASTES; CHEMICAL PAINT OR INK REMOVERS; INKS; CORRECTING FLUIDS; WOODSTAINS; PASTES OR SOLIDS FOR COLOURING OR PRINTING; USE OF MATERIALS THEREFOR
- C09D1/00—Coating compositions, e.g. paints, varnishes or lacquers, based on inorganic substances
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09D—COATING COMPOSITIONS, e.g. PAINTS, VARNISHES OR LACQUERS; FILLING PASTES; CHEMICAL PAINT OR INK REMOVERS; INKS; CORRECTING FLUIDS; WOODSTAINS; PASTES OR SOLIDS FOR COLOURING OR PRINTING; USE OF MATERIALS THEREFOR
- C09D7/00—Features of coating compositions, not provided for in group C09D5/00; Processes for incorporating ingredients in coating compositions
- C09D7/40—Additives
- C09D7/60—Additives non-macromolecular
- C09D7/61—Additives non-macromolecular inorganic
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09D—COATING COMPOSITIONS, e.g. PAINTS, VARNISHES OR LACQUERS; FILLING PASTES; CHEMICAL PAINT OR INK REMOVERS; INKS; CORRECTING FLUIDS; WOODSTAINS; PASTES OR SOLIDS FOR COLOURING OR PRINTING; USE OF MATERIALS THEREFOR
- C09D7/00—Features of coating compositions, not provided for in group C09D5/00; Processes for incorporating ingredients in coating compositions
- C09D7/40—Additives
- C09D7/60—Additives non-macromolecular
- C09D7/63—Additives non-macromolecular organic
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09D—COATING COMPOSITIONS, e.g. PAINTS, VARNISHES OR LACQUERS; FILLING PASTES; CHEMICAL PAINT OR INK REMOVERS; INKS; CORRECTING FLUIDS; WOODSTAINS; PASTES OR SOLIDS FOR COLOURING OR PRINTING; USE OF MATERIALS THEREFOR
- C09D7/00—Features of coating compositions, not provided for in group C09D5/00; Processes for incorporating ingredients in coating compositions
- C09D7/40—Additives
- C09D7/65—Additives macromolecular
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Materials Engineering (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
- Inorganic Chemistry (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明涉及食品加工技术领域，具体涉及一种窑鸡制备方法，是将土鸡经屠宰、腌制处理后，先用芭蕉叶或荷叶包裹，然后再叶子上涂抹保温剂后用锡纸再次包裹，置于窑内烧15‑20min；所述保温剂由如下重量份物质组成：碳化稻壳10‑17份、粉煤灰3‑7份、煤矸石2‑5份、瓜尔豆胶1‑2份、香兰基丁醚8‑11份；本发明的窑鸡克服了油腻以及余热效率低下、烧制时间长且腌制时间长的问题。The invention relates to the technical field of food processing, in particular to a method for preparing kiln chicken. , placed in a kiln and burned for 15-20min; the heat insulating agent is made up of the following parts by weight: 10-17 parts of carbonized rice husks, 3-7 parts of fly ash, 2-5 parts of coal gangue, 1-1 parts of guar gum 2 parts, and 8-11 parts of vanillyl butyl ether; the kiln chicken of the present invention overcomes the problems of oiliness, low waste heat efficiency, long firing time and long marinating time.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of kiln chicken preparation method.
Background technique
Kiln chicken is the palatable Guangdong the Hakkas famous dish of delicious, is popular in Shenzhen, Huizhou, riverhead, Meizhou, one band of Ganzhou,
It is one of famous " Peasants Joy " dish.Traditional method is to empty abdominal cavity after chicken slaughter is cleaned, and fills in the condiments such as garlic, mushroom,
Full refined salt is all smeared inside and outside chicken body, then is wrapped with masking foil is tight, is waited the tile on kilns to extinguish firewood when burning whiting, will be wrapped
Good chicken collapses kiln lane after putting kiln into, and a thick layer soil or sand are covered on kiln prevents hot gas from distributing.Sometimes for
Guarantee that chicken is not stained with sandy soil, an iron pan can also be buckled on kiln, then cover sandy soil, kiln can be opened within about one hour and take chicken
?.
The patent No. 201610715240.9 also discloses a kind of firing chicken processing technique, comprising the following steps: to through butchering
Chicken it is marinated, it is described it is marinated include being pickled with seasoning, the seasoning includes the raw material components of following mass parts: husky
10~15 parts of tea sauce, 2~5 parts of sesame oil, 8~12 parts of soy sauce, 1~4 part of brown sugar, 1~4 part of mashed garlic, 1~4 part of pepper powder；Use tinfoil
Or brown paper wraps up the chicken through the marinated processing, is subsequently placed in kiln and fires 0.5~1h.The processing of firing chicken of the invention
Technique, it is easy to operate, using the cooperative effect of seasoning each raw material component and the advantage of kiln, the finished product firing chicken that makes
Matter is soft, delicate, delicious in taste, gives off a strong fragrance, fat but not greasy, and the degree of saltiness is uniformly agreeable to the taste not only to be met consumer and exist to firing chicken
Demand in the sense of taste and mouthfeel, and the nutritive value of firing chicken is improved, realize the simple tonic effect of health preserving dietotherapy.
But the current greasy problem of kiln chicken fat is not solved effectively yet, it is difficult to eliminate people to contradicting feelings caused by greasy feeling
Thread, and waste heat toasts so that baking inefficiency.
Summary of the invention
The present invention is in order to solve the above technical problems, a kind of kiln chicken preparation method.
It is realized particular by following technical scheme:
A kind of kiln chicken preparation method is to be butchered chicken, after marinated processing, is first wrapped up with leaf of Japanese banana or lotus leaf, then
It is wrapped up again after smearing heat preserving agent on leaf again with tinfoil, is placed in kiln and burns 15-20min；The heat preserving agent is by following parts by weight
Material composition: 10-17 parts of carbonization rice husk, 3-7 parts of flyash, 2-5 parts of gangue, 1-2 parts of guar gum, vanillyl butyl ether 8-11
Part.
It is described marinated, it is pickled according to every 1000g slaughtering chickens using following ingredient: sesame oil 3-4g, soy sauce 9-13g, oyster
Oily 3-8g, rice wine 35-45g, seven color bubble green pepper 50-80g, mashed garlic 1-5g, five-spice powder 1-5g, caraway 1-5g, exothermic mixture 0.2-0.4g,
Gallic acid 0.2-0.4g.
The exothermic mixture is made of following parts by weight of component: 11-17 parts of capsaicine, 2-6 parts of zingerone.
Described seven color bubble green peppers are air-dried after cleaning seven color green peppers, and then seven air-dried color green peppers are added in soy sauce and impregnate 14 days
More than, it takes out up to seven color bubble green peppers；Wherein, the amount ratio of seven color green peppers and soy sauce is 1:(4-6).
The chicken is cultivated in a manner of free-ranging, carries out driving training daily to chicken, guarantees that the walking of chicken is not less than 1 daily
Kilometer is food with inbred crops such as weeds and insects or corns, and selecting size is 3.5-5 jins.
It is described marinated, include the following steps:
(1) sesame oil, soy sauce, rice wine are equably applied on chicken epidermis, kneading after mixing, electric field pulse processing
10-15min, then coat the marinated 1-1.5h of mixture of oyster sauce and exothermic mixture；
(2) it after mixing seven color bubble green peppers, mashed garlic, five-spice powder, caraway, gallic acid, is placed in chicken tripe, pickles 1-
1.5h。
The condition of the electric field pulse are as follows: impulse electric field 18-25kv/cm, umber of pulse 15-25 times, pulse width 2-6 μ s.
The dosage of the heat preserving agent is chicken weight 0.1-0.2%.
The heat preserving agent the preparation method comprises the following steps: flyash and gangue were ground to 200 meshes, after mixing, add
Heat to temperature is 50-60 DEG C, and guar gum constant temperature is added and handles 5-8min, and carbonization rice husk, the mixing of vanillyl butyl ether is then added,
And 15-18 DEG C is cooled to get heat preserving agent with the rate of 2-3 DEG C/min.
The utility model has the advantages that
The problem that kiln chicken of the invention overcomes greasy and waste heat inefficiency, the firing time is long and salting period is long；
Firstly, the present invention handles cock skin using sesame oil, soy sauce, rice wine, exothermic mixture, oyster sauce, so that cock skin is heated and generates heat, burning is shortened
Time processed further promotes the infiltration of flavor components, and then improves cock skin and fire mouthfeel；Secondly, the present invention using seven color bubble green peppers,
Mashed garlic, five-spice powder, caraway, gallic acid handle chicken tripe, not only make fragrance component not easy to lose, have still fully absorbed oil
Rouge reduces greasy feeling；Finally, the present invention is formed using carbonization rice husk, flyash, gangue, guar gum, vanillyl butyl ether
Heat preserving agent shorten the firing time so that heat is not easy to lose, improve utilization rate of waste heat；It is handled, is changed using electric field pulse
It has been apt to the electromagnetic performance of sesame oil, soy sauce, rice wine, so that effective component is easy to permeate, and then has improved marinated effect and shorten
Salting period.
Specific embodiment
Specific embodiments of the present invention will be described in further detail below, but the invention is not limited to these realities
Mode is applied, it is claimed to still fall within the claims in the present invention for any improvement or replacement on the present embodiment essence spirit
Range.
Embodiment 1
A kind of kiln chicken preparation method, includes the following steps:
S1 it is selected with corn, soya-bean cake and wheat bran be food farmers' free-ranging black hair chicken, chicken is carried out driving training daily, protect
The walking of card chicken is not less than 1 kilometer daily, and selecting size is 3.5-5 jins；
Mono- knife of S2 cuts off the oesophagus, tracheae, blood vessel of live chickens, drips blood 3-4 minutes, so that internal remaining blood is sufficiently dispersed, immerses 75
DEG C hot water in scalding about 5 minutes, be sent into depilator depilation, chicken feather rinsed well after purifying with cold water, will be two on the side leg of leg
Bone is knocked disconnected, and convenient for the crossing one's legs of chicken, killed or stripped feather off, moulding, 1.5-2cm opens T-shaped mouth under anus, claws internal organ from T-shaped mouth,
A 2-3cm osculum is opened on chicken neck and pulls out oesophagus, and 2 knives remove tail gland, clean the fine, soft fur on chicken trunk, are thoroughly done the wash with circulating water
Inside and outside trunk residual blood keeps the cleaning of chicken whole body；
Sesame oil, soy sauce, rice wine after mixing, electric field pulse processing, are equably applied on chicken epidermis, kneading by S3
10-15min, then coat the marinated 1.5h of mixture of oyster sauce and exothermic mixture；By seven color bubble green peppers, mashed garlic, five-spice powder, caraway, do not eat
After sub- acid-mixed is even, it is placed in chicken tripe and pickles 1.5h；Wherein, the condition of electric field pulse are as follows: impulse electric field 25kv/cm, umber of pulse
25 times, 6 μ s of pulse width；
S4 first uses leaf of Japanese banana or lotus leaf to wrap up marinated chicken, is wrapped again after then smearing heat preserving agent on leaf again with tinfoil
It wraps up in；
S5 first uses timber (such as lichee wood, orange wood, cassia, wild wood, shaddock wood bavin wood) will be with irregular small
The kiln that stone is built into is burnt to 250 DEG C, exits the timber to burn incompletely, then the chicken wrapped is put into kiln, firing to 250 DEG C
Soil or stone be deposited into on the chicken that wraps, covered again with big pot cover, the layer overlay soil on pot cover；By chicken
It is taken out after firing 15-20min in kiln；
The heat preserving agent is by following material composition: carbonization rice husk 17g, flyash 7g, gangue 5g, guar gum 2g, perfume (or spice)
Blue base butyl ether 11g；
It is described marinated, pickled according to every 1000g slaughtering chickens using following ingredient: sesame oil 4g, soy sauce 13g, oyster sauce 8g,
Rice wine 45g, seven color bubble green pepper 80g, mashed garlic 5g, five-spice powder 5g, caraway 5g, exothermic mixture 0.4g, gallic acid 0.4g；
The exothermic mixture is grouped as by following group: capsaicine 17g, zingerone 6g；
Described seven color bubble green peppers are air-dried after cleaning seven color green peppers, and then seven air-dried color green peppers are added in soy sauce and impregnate 14 days
More than, it takes out up to seven color bubble green peppers；Wherein, the amount ratio of seven color green peppers and soy sauce is 1:6；
The dosage of the heat preserving agent is chicken weight 0.2%；
The heat preserving agent the preparation method comprises the following steps: flyash and gangue were ground to 200 meshes, after mixing, add
Heat to temperature is 60 DEG C, and guar gum constant temperature is added and handles 8min, carbonization rice husk, the mixing of vanillyl butyl ether is added, and then with 3
DEG C/rate of min is cooled to 18 DEG C to get heat preserving agent.
Embodiment 2
A kind of kiln chicken preparation method, includes the following steps:
S1 it is selected with corn, soya-bean cake and wheat bran be food farmers' free-ranging black hair chicken, chicken is carried out driving training daily, protect
The walking of card chicken is not less than 1 kilometer daily, and selecting size is 3.5-5 jins；
Mono- knife of S2 cuts off the oesophagus, tracheae, blood vessel of live chickens, drips blood 3-4 minutes, so that internal remaining blood is sufficiently dispersed, immerses 75
DEG C hot water in scalding about 5 minutes, be sent into depilator depilation, chicken feather rinsed well after purifying with cold water, will be two on the side leg of leg
Bone is knocked disconnected, and convenient for the crossing one's legs of chicken, killed or stripped feather off, moulding, 1.5-2cm opens T-shaped mouth under anus, claws internal organ from T-shaped mouth,
A 2-3cm osculum is opened on chicken neck and pulls out oesophagus, and 2 knives remove tail gland, clean the fine, soft fur on chicken trunk, are thoroughly done the wash with circulating water
Inside and outside trunk residual blood keeps the cleaning of chicken whole body；
Sesame oil, soy sauce, rice wine after mixing, electric field pulse processing, are equably applied on chicken epidermis, kneading by S3
10-15min, then coat the marinated 1h of mixture of oyster sauce and exothermic mixture；By seven color bubble green peppers, mashed garlic, five-spice powder, caraway, galla turcica
After acid-mixed is even, it is placed in chicken tripe and pickles 1h；Wherein, the condition of electric field pulse are as follows: impulse electric field 18kv/cm, umber of pulse 15 times,
2 μ s of pulse width；
S4 first uses leaf of Japanese banana or lotus leaf to wrap up marinated chicken, is wrapped again after then smearing heat preserving agent on leaf again with tinfoil
It wraps up in；
S5 first uses timber (such as lichee wood, orange wood, cassia, wild wood, shaddock wood bavin wood) will be with irregular small
The kiln that stone is built into is burnt to 300 DEG C, exits the timber to burn incompletely, then the chicken wrapped is put into kiln, firing to 300 DEG C
Soil or stone be deposited into on the chicken that wraps, covered again with big pot cover, the layer overlay soil on pot cover；By chicken
It is taken out after firing 15min in kiln；
The heat preserving agent is by following material composition: carbonization rice husk 10g, flyash 3g, gangue 2g, guar gum 1g, perfume (or spice)
Blue base butyl ether 8g；
It is described marinated, pickled according to every 1000g slaughtering chickens using following ingredient: sesame oil 3g, soy sauce 9g, oyster sauce 3g,
Rice wine 35g, seven color bubble green pepper 50g, mashed garlic 1g, five-spice powder 1g, caraway 1g, exothermic mixture 0.2g, gallic acid 0.2g；
The exothermic mixture is grouped as by following group: capsaicine 11g, zingerone 2g；
Described seven color bubble green peppers are air-dried after cleaning seven color green peppers, and then seven air-dried color green peppers are added in soy sauce and impregnate 14 days
More than, it takes out up to seven color bubble green peppers；Wherein, the amount ratio of seven color green peppers and soy sauce is 1:4；
The dosage of the heat preserving agent is chicken weight 0.1%；
The heat preserving agent the preparation method comprises the following steps: flyash and gangue were ground to 200 meshes, after mixing, add
Heat to temperature is 50 DEG C, and guar gum constant temperature is added and handles 5min, carbonization rice husk, the mixing of vanillyl butyl ether is added, and then with 2
DEG C/rate of min is cooled to 15 DEG C to get heat preserving agent.
Embodiment 3
A kind of kiln chicken preparation method, includes the following steps:
S1 it is selected with corn, soya-bean cake and wheat bran be food farmers' free-ranging black hair chicken, chicken is carried out driving training daily, protect
The walking of card chicken is not less than 1 kilometer daily, and selecting size is 3.5-5 jins；
Mono- knife of S2 cuts off the oesophagus, tracheae, blood vessel of live chickens, drips blood 3-4 minutes, so that internal remaining blood is sufficiently dispersed, immerses 75
DEG C hot water in scalding about 5 minutes, be sent into depilator depilation, chicken feather rinsed well after purifying with cold water, will be two on the side leg of leg
Bone is knocked disconnected, and convenient for the crossing one's legs of chicken, killed or stripped feather off, moulding, 1.5-2cm opens T-shaped mouth under anus, claws internal organ from T-shaped mouth,
A 2-3cm osculum is opened on chicken neck and pulls out oesophagus, and 2 knives remove tail gland, clean the fine, soft fur on chicken trunk, are thoroughly done the wash with circulating water
Inside and outside trunk residual blood keeps the cleaning of chicken whole body；
Sesame oil, soy sauce, rice wine after mixing, electric field pulse processing, are equably applied on chicken epidermis, kneading by S3
10-15min, then coat the marinated 1.2h of mixture of oyster sauce and exothermic mixture；By seven color bubble green peppers, mashed garlic, five-spice powder, caraway, do not eat
After sub- acid-mixed is even, it is placed in chicken tripe and pickles 1.2h；Wherein, the condition of electric field pulse are as follows: impulse electric field 20kv/cm, umber of pulse
20 times, 4 μ s of pulse width；
S4 first uses leaf of Japanese banana or lotus leaf to wrap up marinated chicken, is wrapped again after then smearing heat preserving agent on leaf again with tinfoil
It wraps up in；
S5 first uses timber (such as lichee wood, orange wood, cassia, wild wood, shaddock wood bavin wood) will be with irregular small
The kiln that stone is built into is burnt to 200 DEG C, exits the timber to burn incompletely, then the chicken wrapped is put into kiln, firing to 200 DEG C
Soil or stone be deposited into on the chicken that wraps, covered again with big pot cover, the layer overlay soil on pot cover；By chicken
It is taken out after firing 18min in kiln；
The heat preserving agent is by following material composition: carbonization rice husk 13g, flyash 5g, gangue 3g, guar gum 1.5g,
Vanillyl butyl ether 10g；
It is described marinated, it is pickled according to every 1000g slaughtering chickens using following ingredient: sesame oil 3.6g, soy sauce 11g, oyster sauce
5g, rice wine 40g, seven color bubble green pepper 60g, mashed garlic 3g, five-spice powder 2g, caraway 4g, exothermic mixture 0.3g, gallic acid 0.3g；
The exothermic mixture is grouped as by following group: capsaicine 15g, zingerone 4g；
Described seven color bubble green peppers are air-dried after cleaning seven color green peppers, and then seven air-dried color green peppers are added in soy sauce and impregnate 14 days
More than, it takes out up to seven color bubble green peppers；Wherein, the amount ratio of seven color green peppers and soy sauce is 1:5；
The dosage of the heat preserving agent is chicken weight 0.2%；
The heat preserving agent the preparation method comprises the following steps: flyash and gangue were ground to 200 meshes, after mixing, add
Heat to temperature is 55 DEG C, and guar gum constant temperature is added and handles 6min, carbonization rice husk, the mixing of vanillyl butyl ether is added, and then with 2
DEG C/rate of min is cooled to 16 DEG C to get heat preserving agent.
Comparative example 1
A kind of kiln chicken preparation method, includes the following steps:
S1 it is selected with corn, soya-bean cake and wheat bran be food farmers' free-ranging black hair chicken, chicken is carried out driving training daily, protect
The walking of card chicken is not less than 1 kilometer daily, and selecting size is 3.5-5 jins；
Mono- knife of S2 cuts off the oesophagus, tracheae, blood vessel of live chickens, drips blood 3-4 minutes, so that internal remaining blood is sufficiently dispersed, immerses 75
DEG C hot water in scalding about 5 minutes, be sent into depilator depilation, chicken feather rinsed well after purifying with cold water, will be two on the side leg of leg
Bone is knocked disconnected, and convenient for the crossing one's legs of chicken, killed or stripped feather off, moulding, 1.5-2cm opens T-shaped mouth under anus, claws internal organ from T-shaped mouth,
A 2-3cm osculum is opened on chicken neck and pulls out oesophagus, and 2 knives remove tail gland, clean the fine, soft fur on chicken trunk, are thoroughly done the wash with circulating water
Inside and outside trunk residual blood keeps the cleaning of chicken whole body；
Sesame oil, soy sauce, rice wine after mixed processing, are equably applied on chicken epidermis by S3, kneading 10-15min, then
The mixture for coating oyster sauce and exothermic mixture pickles 1.2h；After seven color bubble green peppers, mashed garlic, five-spice powder, caraway, gallic acid are mixed,
It is placed in chicken tripe and pickles 1.2h；
S4 first uses leaf of Japanese banana or lotus leaf to wrap up marinated chicken, is wrapped again after then smearing heat preserving agent on leaf again with tinfoil
It wraps up in；
S5 first uses timber (such as lichee wood, orange wood, cassia, wild wood, shaddock wood bavin wood) will be with irregular small
The kiln that stone is built into is burnt to 200 DEG C, exits the timber to burn incompletely, then the chicken wrapped is put into kiln, firing to 200 DEG C
Soil or stone be deposited into on the chicken that wraps, covered again with big pot cover, the layer overlay soil on pot cover；By chicken
It is taken out after firing 18min in kiln；
The heat preserving agent is by following material composition: carbonization rice husk 13g, flyash 5g, gangue 3g, guar gum 1.5g,
Vanillyl butyl ether 10g；
It is described marinated, it is pickled according to every 1000g slaughtering chickens using following ingredient: sesame oil 3.6g, soy sauce 11g, oyster sauce
5g, rice wine 40g, seven color bubble green pepper 60g, mashed garlic 3g, five-spice powder 2g, caraway 4g, exothermic mixture 0.3g, gallic acid 0.3g；
The exothermic mixture is grouped as by following group: capsaicine 15g, zingerone 4g；
Described seven color bubble green peppers are air-dried after cleaning seven color green peppers, and then seven air-dried color green peppers are added in soy sauce and impregnate 14 days
More than, it takes out up to seven color bubble green peppers；Wherein, the amount ratio of seven color green peppers and soy sauce is 1:5；
The dosage of the heat preserving agent is chicken weight 0.2%；
The heat preserving agent the preparation method comprises the following steps: flyash and gangue were ground to 200 meshes, after mixing, add
Heat to temperature is 55 DEG C, and guar gum constant temperature is added and handles 6min, carbonization rice husk, the mixing of vanillyl butyl ether is added, and then with 2
DEG C/rate of min is cooled to 16 DEG C to get heat preserving agent.
Comparative example 2
A kind of kiln chicken preparation method, includes the following steps:
S1 it is selected with corn, soya-bean cake and wheat bran be food farmers' free-ranging black hair chicken, chicken is carried out driving training daily, protect
The walking of card chicken is not less than 1 kilometer daily, and selecting size is 3.5-5 jins；
Mono- knife of S2 cuts off the oesophagus, tracheae, blood vessel of live chickens, drips blood 3-4 minutes, so that internal remaining blood is sufficiently dispersed, immerses 75
DEG C hot water in scalding about 5 minutes, be sent into depilator depilation, chicken feather rinsed well after purifying with cold water, will be two on the side leg of leg
Bone is knocked disconnected, and convenient for the crossing one's legs of chicken, killed or stripped feather off, moulding, 1.5-2cm opens T-shaped mouth under anus, claws internal organ from T-shaped mouth,
A 2-3cm osculum is opened on chicken neck and pulls out oesophagus, and 2 knives remove tail gland, clean the fine, soft fur on chicken trunk, are thoroughly done the wash with circulating water
Inside and outside trunk residual blood keeps the cleaning of chicken whole body；
Sesame oil, soy sauce, rice wine after mixing, electric field pulse processing, are equably applied on chicken epidermis, kneading by S3
10-15min, then coat the marinated 1.2h of mixture of oyster sauce and exothermic mixture；By seven color bubble green peppers, mashed garlic, five-spice powder, caraway, do not eat
After sub- acid-mixed is even, it is placed in chicken tripe and pickles 1.2h；Wherein, the condition of electric field pulse are as follows: impulse electric field 20kv/cm, umber of pulse
20 times, 4 μ s of pulse width；
S4 first uses leaf of Japanese banana or lotus leaf to wrap up marinated chicken, is then wrapped up again with tinfoil；
S5 first uses timber (such as lichee wood, orange wood, cassia, wild wood, shaddock wood bavin wood) will be with irregular small
The kiln that stone is built into is burnt to 200 DEG C, exits the timber to burn incompletely, then the chicken wrapped is put into kiln, firing to 200 DEG C
Soil or stone be deposited into on the chicken that wraps, covered again with big pot cover, the layer overlay soil on pot cover；By chicken
It is taken out after firing 18min in kiln；
The heat preserving agent is by following material composition: carbonization rice husk 13g, flyash 5g, gangue 3g, guar gum 1.5g,
Vanillyl butyl ether 10g；
It is described marinated, it is pickled according to every 1000g slaughtering chickens using following ingredient: sesame oil 3.6g, soy sauce 11g, oyster sauce
5g, rice wine 40g, seven color bubble green pepper 60g, mashed garlic 3g, five-spice powder 2g, caraway 4g, exothermic mixture 0.3g, gallic acid 0.3g；
The exothermic mixture is grouped as by following group: capsaicine 15g, zingerone 4g；
Described seven color bubble green peppers are air-dried after cleaning seven color green peppers, and then seven air-dried color green peppers are added in soy sauce and impregnate 14 days
More than, it takes out up to seven color bubble green peppers；Wherein, the amount ratio of seven color green peppers and soy sauce is 1:5.
Test example 1
Subjective appreciation is carried out to the kiln chicken of embodiment 1-3 and comparative example 1-2, deliberated index (being shown in Table 1) includes tenderness, grows
Taste, color, succulence, overall acceptance；
Table 1
| 1-5 points | 6-15 points | 16-20 points | |
| Tenderness | Meat is hard | It is moderate | Meat is tender |
| Flavour | Flavour is light | It is moderate | Flavor is good |
| Color | Colour-difference | It is moderate | Color is partially yellow |
| Succulence | Meat is dry | It is moderate | Succulence is tasty and refreshing |
| Overall acceptance | It is low | It is medium | It is high |
It randomly selects 50 people and forms evaluation group, sensory evaluation is carried out to the kiln chicken of embodiment 1,2,3 and comparative example 1,2,
Evaluation result is as shown in table 2:
Table 2
Claims (8)
1. a kind of kiln chicken preparation method, which is characterized in that be to be butchered chicken, after marinated processing, first use leaf of Japanese banana or lotus leaf
Package is wrapped up after then smearing heat preserving agent on leaf again with tinfoil again, is placed in kiln and is burnt 15-20min；The heat preserving agent is by such as
Lower parts by weight material composition: 10-17 parts of carbonization rice husk, 3-7 parts of flyash, 2-5 parts of gangue, 1-2 parts of guar gum, vanillyl
8-11 parts of butyl ether.
2. kiln chicken preparation method as described in claim 1, which is characterized in that it is described marinated, according to every 1000g slaughtering chickens using such as
Lower ingredient is pickled: sesame oil 3-4g, soy sauce 9-13g, oyster sauce 3-8g, rice wine 35-45g, seven color bubble green pepper 50-80g, mashed garlic 1-
5g, five-spice powder 1-5g, caraway 1-5g, exothermic mixture 0.2-0.4g, gallic acid 0.2-0.4g.
3. kiln chicken preparation method as claimed in claim 2, which is characterized in that the exothermic mixture is made of following parts by weight of component:
11-17 parts of capsaicine, 2-6 parts of zingerone.
4. kiln chicken preparation method as claimed in claim 2, which is characterized in that described seven color bubble green peppers are wind after cleaning seven color green peppers
It is dry, then seven air-dried color green peppers are added in soy sauce and are impregnated 14 days or more, are taken out up to seven color bubble green peppers；Wherein, seven color green peppers and sauce
The amount ratio of oil is 1:(4-6).
5. kiln chicken preparation method as described in claim 1, which is characterized in that the chicken is cultivated in a manner of free-ranging, right daily
Chicken carries out driving training, guarantees that the walking of chicken is not less than 1 kilometer daily, is with inbred crops such as weeds and insects or corns
Food, selecting size is 3.5-5 jins.
6. kiln chicken preparation method as claimed in claim 1 or 2, which is characterized in that it is described marinated, include the following steps:
(1) sesame oil, soy sauce, rice wine are equably applied on chicken epidermis, kneading 10- after mixing, electric field pulse processing
15min, then coat the marinated 1-1.5h of mixture of oyster sauce and exothermic mixture；
(2) it after mixing seven color bubble green peppers, mashed garlic, five-spice powder, caraway, gallic acid, is placed in chicken tripe, pickles 1-1.5h.
7. kiln chicken preparation method as claimed in claim 6, which is characterized in that the condition of the electric field pulse are as follows: impulse electric field 18-
25kv/cm, umber of pulse 15-25 times, pulse width 2-6 μ s.
8. kiln chicken preparation method as described in claim 1, which is characterized in that the heat preserving agent the preparation method comprises the following steps: by flyash
200 meshes were ground to gangue, after mixing, being heated to temperature is 50-60 DEG C, and guar gum constant temperature is added and handles 5-
Then carbonization rice husk is added in 8min, vanillyl butyl ether mixes, and is cooled to 15-18 DEG C with the rate of 2-3 DEG C/min to get guarantor
Warm agent.
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