CN1095905A - Aluminium foil packed chicken in vacuum - Google Patents
Aluminium foil packed chicken in vacuum Download PDFInfo
- Publication number
- CN1095905A CN1095905A CN93105892A CN93105892A CN1095905A CN 1095905 A CN1095905 A CN 1095905A CN 93105892 A CN93105892 A CN 93105892A CN 93105892 A CN93105892 A CN 93105892A CN 1095905 A CN1095905 A CN 1095905A
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- China
- Prior art keywords
- chicken
- aluminium foil
- vacuum
- bag
- salt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
What the present invention relates to is a kind of aluminium foil packed chicken in vacuum.Major ingredient is that live chickens and the batching of kind more than 20 process.The main technique step is the preparation of thick gravy, plucks after the encapsulation of spiced salt bag, live chickens are slaughtered, cleans, preliminary heat treatment, floats cold, adds that pot steams on the thick gravy, and the fried back of following oil cauldron is put into aluminium foil bag with spiced salt bag and vacuumized with vacuum packing machine, charges into inert gas and seals.But this chicken long period seals up for safekeeping in bag, never degenerates, and is still golden yellow color when eating, and the crisp meat of skin is tender.
Description
The invention belongs to the making cooking and the food preservation technical field of birds meat products, specifically a kind of usefulness material formula and preparation method of aluminium foil packed chicken in vacuum.
It is of a great variety that the vacuum-packed chicken of the aluminium foil of selling on the market has Dokou roasted chicken, symbol hedge collection roast chicken, Dezhou grilled chicken etc. at present.Though be easy to preserve, instant, consumers in general generally react, and these chicken tastes are single, as the sensation of eating canned meat, do not have lacol flavor characteristics and style, are out of favour.Chinese patent CN86103995 number the preparation method of a kind of imperial palace roast chicken is disclosed, this chicken have tender with a crispy crust, crisp-fried is good to eat, the oiliness advantage of food, but be difficult for to preserve, and carries inconvenience.
The objective of the invention is to avoid above-mentioned weak point of the prior art, and provide that the crisp meat of a kind of golden yellow color, skin is tender, sweet-smelling is strong, can long time stored stay-in-grade aluminium foil packed chicken in vacuum.
Purpose of the present invention can reach by following measure:
The making prescription and the process of aluminium foil packed chicken in vacuum, its special character be,
A, making aluminium foil packed chicken in vacuum are got the raw materials ready and are pressed the column weight amount than preparing burden:
Major ingredient chicken, killed or stripped feather off 45000～55000
Condiment rock sugar 450～550 rice wines 450～550 salt 700～800
Tsaoko 20～25 superior soy sauces 1450～1550 Chinese prickly ashes 45～55
Cloves 8～12 husky benevolence 23～28 button benevolence 18～22
The root of Dahurain angelica 8～12 galingals 20～30 cassia barks 20～30
Hawthorn 8～12 big fennel 45～55 little fennels 13～17
Cardamom 8～12 fruit ofs Chinese magnoliavine 8～12 mountains rely 18～22
Grass whip 18～22 husky ginger 8～12 rhizoma zingiberis 45～55
Edible vegetable oil 14500～15500 soup-stock 29500～30500
Green onion 190～210
B, the technical process of making aluminium foil packed chicken in vacuum:
1. the preparation of thick gravy:
By above-mentioned weight ratio soup-stock is added in the container again with salt, rock sugar, rice wine, superior soy sauce, other spices pack drops into onion parts and adds the heating of getting angry in container, and is boiled standby,
2. half-finished processing:
The hair chicken is slaughtered unhairing and internal organ, cleans that to go pawl to put in the boiling water just ripe, pull out and float cold, put into thick gravy and go up the cage very hot oven and steam, pull out and put into eighty per cant heat oil pot and explode to golden yellow and pull out,
3. seal adorning moistureproof pouch after salt and the Chinese prickly ash stir-fry,
4. finished chicken processing:
Fried good chicken and spiced salt bag are put into aluminium foil bag to vacuumize and charges into inert gas, seal with vacuum packing machine.
The present invention compared with prior art has following advantage:
1, aluminium foil packed chicken in vacuum likeness in form cucurbit, golden yellow color, the crisp meat of skin is tender, and sweet-smelling is strong, promotes appetite, promotes health.
2, the present invention keeps original Egusi melon chicken local flavor, instant, health, and the long period saves and not degenerate, and real is modern's ultimate food of fast rhythm of life.
The present invention will now be further detailed embodiment:
1) pressing the column weight amount gets the raw materials ready:
Major ingredient: 50 kilograms of first-class chicken, killed or stripped feather offs
Condiment:
Rock sugar 500 gram rice wines 500 gram salt 750 gram tsaokos 25 grams
Husky benevolence 25 grams of Chinese prickly ash 50 gram superior soy sauces 1500 gram cloves, 10 grams
The button benevolence 20 gram roots of Dahurain angelica 10 gram galingals 25 gram cassia barks 25 grams
The little fennel 15 gram cardamoms of big fennel 50 grams of hawthorn 10 grams 10 grams
The mountain relies husky ginger 10 grams of careless whip 20 grams of the 20 gram fruit ofs Chinese magnoliavine, 10 grams
15 kilograms in rhizoma zingiberis 50 gram edible vegetable oil (Actual Burnoff 1500 grams)
30 kilograms in green onion 200 gram soup-stock
2) technology preparation process:
The preparation of a, thick gravy:
Put into 30 kilograms of soup-stock in the stainless steel bulk container, add salt 750 gram, rock sugar 300 grams, rice wine 500 grams, superior soy sauce 1500 grams successively, tsaoko 25 grams, Chinese prickly ash 50 grams, cloves 10 grams, Sha Ren 25 grams, button benevolence 20 grams, the root of Dahurain angelica 10 grams, galingal 25 grams, cassia bark 25 grams, hawthorn 10 grams, big fennel 50 grams, little fennel 15 grams, cardamom 10 grams, mountain relied 20 grams, the fruit of Chinese magnoliavine 10 grams, careless whip 20 grams, husky ginger 10 grams, rhizoma zingiberis 50 grams put into cloth bag again to make material package and put into bulk container, get angry be heated to 100 ℃ take off put well standby.
B, half-finished processing:
The hair chicken is slaughtered unhairing and internal organ, clean, cut and put into the boiling water pot after the shank and boiled 30 minutes, pull out and put into cold water and float cold, to float cool chicken through overdone processing again and put into upward cage very hot oven steaming taking-up after two hours of thick gravy, other puts into edible vegetable oil 15000 grams, when the very hot oven burning is extremely medium well, chicken is pushed in the pot down dorsad, explode and pull out, pigeon breast is holded with both hands with both hands up hold together to be Pear-Shaped to being golden yellow.
E, salt and Chinese prickly ash are put into a pot frying, after Chinese prickly ash, the salt of frying is ground in the Powdered bag of packing into (every bag 5 restrain about) and seals.
D, semi-finished product chicken and spiced salt bag are put into aluminium foil bag vacuumize, and charge into inert gas and seal and be finished chicken with vacuum packing machine.
Claims (1)
1, the making prescription and the process of aluminium foil packed chicken in vacuum is characterized in that,
A, making aluminium foil packed chicken in vacuum are got the raw materials ready and are pressed the column weight amount than preparing burden:
Major ingredient chicken, killed or stripped feather off 45000～55000
Condiment rock sugar 450～550 rice wines 450～550 salt 700～800
Tsaoko 20～25 superior soy sauces 1450～1550 Chinese prickly ashes 45～55
Cloves 8～12 husky benevolence 23～28 button benevolence 18～22
The root of Dahurain angelica 8～12 galingals 20～30 cassia barks 20～30
Hawthorn 8～12 big fennel 45～55 little fennels 13～17
Cardamom 8～12 fruit ofs Chinese magnoliavine 8～12 mountains rely 18～22
Grass whip 18～22 husky ginger 8～12 rhizoma zingiberis 45～55
Edible vegetable oil 14500～15500 soup-stock 29500～30500
Green onion 190～210
B, the production process of making aluminium foil packed chicken in vacuum:
1. the preparation of thick gravy:
By above-mentioned weight ratio soup-stock is added in the container again with salt, rock sugar, rice wine, superior soy sauce, other spices pack drops into onion parts and adds the heating of getting angry in container, and is boiled standby,
2. half-finished processing:
The hair chicken is slaughtered unhairing and internal organ, cleans that to go pawl to put in the boiling water just ripe, pull out and float cold, put into thick gravy and go up the cage very hot oven and steam, pull out and put into eighty per cant heat oil pot and explode to golden yellow and pull out,
3. seal adorning moistureproof pouch after salt and the Chinese prickly ash stir-fry,
4. finished chicken processing:
Fried good chicken and spiced salt bag are put into aluminium foil bag to vacuumize and charges into inert gas, seal with vacuum packing machine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93105892A CN1095905A (en) | 1993-05-31 | 1993-05-31 | Aluminium foil packed chicken in vacuum |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93105892A CN1095905A (en) | 1993-05-31 | 1993-05-31 | Aluminium foil packed chicken in vacuum |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1095905A true CN1095905A (en) | 1994-12-07 |
Family
ID=4985973
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93105892A Pending CN1095905A (en) | 1993-05-31 | 1993-05-31 | Aluminium foil packed chicken in vacuum |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1095905A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1075936C (en) * | 1998-08-06 | 2001-12-12 | 刘玉祥 | Preparation of instant dish with calabash |
| CN101461545B (en) * | 2007-12-19 | 2011-07-20 | 太仓市飞凤食品厂 | Processing method for cooking and baking hen |
| CN106579103A (en) * | 2016-11-19 | 2017-04-26 | 潍坊友容实业有限公司 | Instant suaeda salsa cold dish and production method thereof |
| CN109527425A (en) * | 2018-12-29 | 2019-03-29 | 陕西古今长安品牌管理有限公司 | A kind of Egusi melon chicken and preparation method thereof |
-
1993
- 1993-05-31 CN CN93105892A patent/CN1095905A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1075936C (en) * | 1998-08-06 | 2001-12-12 | 刘玉祥 | Preparation of instant dish with calabash |
| CN101461545B (en) * | 2007-12-19 | 2011-07-20 | 太仓市飞凤食品厂 | Processing method for cooking and baking hen |
| CN106579103A (en) * | 2016-11-19 | 2017-04-26 | 潍坊友容实业有限公司 | Instant suaeda salsa cold dish and production method thereof |
| CN109527425A (en) * | 2018-12-29 | 2019-03-29 | 陕西古今长安品牌管理有限公司 | A kind of Egusi melon chicken and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |