CN111903923A - Method for making tender and delicious shredded chicken - Google Patents
Method for making tender and delicious shredded chicken Download PDFInfo
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- CN111903923A CN111903923A CN202010829091.5A CN202010829091A CN111903923A CN 111903923 A CN111903923 A CN 111903923A CN 202010829091 A CN202010829091 A CN 202010829091A CN 111903923 A CN111903923 A CN 111903923A
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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
-
- 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
-
- 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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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a method for making tender and delicious shredded chicken, which comprises the following steps: taking out internal organs of a live chicken from an abdominal cavity by adopting a three-tube stabbing method, keeping the integrity of the broiler chicken, and then cutting off the outer skins of the head, the butt and the neck; uniformly coating spices on the inner cavity and the outer skin of the broiler chicken, rubbing by hands, and then pickling; adding ginger slices and cooking wine into the pickled broiler chickens, steaming, taking out and cooling; tearing off the broiler chicken by hands, removing bones, tearing chicken into strips, adding lemon water, stirring uniformly, and packaging to obtain chicken shred bags; chopping dry onion and sand ginger, adding sliced carrot, sliced scallion and caraway, frying with oil, and packaging to obtain an oil package; stirring light soy sauce, soy sauce and ground peanuts uniformly, and packaging to obtain a seasoning packet; sterilizing the chicken shred bag, the oil bag and the ingredient bag, and uniformly packaging. The making method of the tender and delicious shredded chicken can effectively ensure the tender mouthfeel of the shredded chicken.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for making tender and delicious shredded chicken.
Background
The chicken meat has tender texture, delicious taste, rich proteins and other nutrient substances, high nutrient conversion rate, easy absorption and utilization by human body, and effects of enhancing physical strength and strengthening body. The meat has effects of warming middle-jiao, invigorating qi, replenishing essence, replenishing marrow, and tonifying deficiency. In the book of Shen nong Ben Cao Jing, frequent eating of chicken meat can induce resuscitation. The chicken contains phospholipids which have important effects on the growth and development of human bodies, and is one of important sources of fat and phospholipids in Chinese dietary structures.
In the prior art, the cooked chicken food products have various preparation methods, such as cooking, frying, roasting, pickling and salting, marinating and the like, and have different flavor characteristics.
The Chinese patent CN102429245A discloses a method for making shredded chicken with sesame, which comprises boiling chicken in soup containing rhizoma Zingiberis recens, radix Angelicae Dahuricae, radix Ginseng and salt, adding red pepper, fructus Zanthoxyli, white sugar, monosodium glutamate, fructus Anisi Stellati, cortex Cinnamomi Japonici, flos Caryophylli, fructus Amomi rotundus, folium Toonnae sinensis, and rhizoma Alpiniae Officinarum, and boiling with slow fire. The shredded chicken sold in the market and the shredded chicken manufactured by the method are easy to become firewood after being stored for a long time, and cannot meet the requirement of mass sale after vacuum packaging, so that a method for manufacturing the tender and delicious shredded chicken is needed to be researched.
Disclosure of Invention
Based on the technical problems in the background art, the invention provides a method for making tender and delicious shredded chicken.
The technical scheme of the invention is as follows:
a method for making tender and delicious shredded chicken comprises the following steps:
a, crushing myrcia, cassia, star anise, tsaoko amomum fruit, clove mother, liquorice, fennel and salt, and preparing into spices according to a certain proportion;
b, taking out internal organs of the live chicken from the abdominal cavity by adopting a three-tube stabbing method, keeping the integrity of the broiler chicken, and then cutting off the outer skins of the head, the butt and the neck;
uniformly coating spices on the inner cavity and the outer skin of the broiler chicken, massaging for 2-3min by hands, and pickling for 60-90 min;
d, adding ginger slices and cooking wine into the pickled broiler chicken, steaming for 30-35min, taking out and cooling;
e, tearing the broiler chicken by hands, removing bones, tearing chicken into strips, adding lemon water, uniformly stirring, and packaging to obtain chicken shred bags;
f, chopping dry onion and sand ginger, adding carrot strips, onion strips and caraway segments, frying with oil, and packaging to obtain an oil package;
g, uniformly stirring the light soy sauce, the soy sauce and the ground peanuts, and packaging to obtain a seasoning packet;
and H, sterilizing the shredded chicken bag, the oil bag and the ingredient bag, and then uniformly packaging.
Preferably, in the step a, the spice comprises the following components in parts by weight: 3-5 parts of bay leaves, 8-12 parts of cassia bark, 5-8 parts of star anise, 3-5 parts of tsaoko amomum fruits, 6-8 parts of clove momordi, 18-25 parts of liquorice, 5-8 parts of fennel and 35-45 parts of salt.
Preferably, in the step E, the length of the threadlike chicken is not more than 5 cm; the addition amount of citric acid is 5-8% of chicken.
Preferably, in the step E, the lemonade comprises the following components in percentage by weight: 1-3% of lemon, 2-3% of green tea powder, 5-8% of liquorice and the balance of water.
Preferably, in the step F, the oil packet comprises, by weight, 5-8% of dry onion, 3-5% of sand ginger, 8-12% of carrot shreds, 2-3% of onion shreds, 5-8% of caraway segments and the balance of vegetable oil.
Preferably, in the step G, the ingredient bag comprises 3-5 wt% of light soy sauce, 2-3 wt% of soy sauce and the balance of ground peanuts.
The invention has the advantages that: the making method of the tender and delicious shredded chicken comprises the following steps: taking out internal organs of a live chicken from an abdominal cavity by adopting a three-tube stabbing method, keeping the integrity of the broiler chicken, and then cutting off the outer skins of the head, the butt and the neck; uniformly coating spices on the inner cavity and the outer skin of the broiler chicken, rubbing by hands, and then pickling; adding ginger slices and cooking wine into the pickled broiler chickens, steaming, taking out and cooling; tearing off the broiler chicken by hands, removing bones, tearing chicken into strips, adding lemon water, stirring uniformly, and packaging to obtain chicken shred bags; chopping dry onion and sand ginger, adding sliced carrot, sliced scallion and caraway, frying with oil, and packaging to obtain an oil package; stirring light soy sauce, soy sauce and ground peanuts uniformly, and packaging to obtain a seasoning packet; sterilizing the chicken shred bag, the oil bag and the ingredient bag, and uniformly packaging. The making method of the tender and delicious shredded chicken can effectively ensure the tender mouthfeel of the shredded chicken.
Detailed Description
Example 1
A method for making tender and delicious shredded chicken comprises the following steps:
a, crushing myrcia, cassia, star anise, tsaoko amomum fruit, clove mother, liquorice, fennel and salt, and preparing into spices according to a certain proportion;
b, taking out internal organs of the live chicken from the abdominal cavity by adopting a three-tube stabbing method, keeping the integrity of the broiler chicken, and then cutting off the outer skins of the head, the butt and the neck;
uniformly coating spices on the inner cavity and the outer skin of the broiler chicken, massaging for 2.5min by hands, and pickling for 75 min;
d, adding ginger slices and cooking wine into the pickled broiler chicken, steaming for 32min, taking out and cooling;
e, tearing the broiler chicken by hands, removing bones, tearing chicken into strips, adding lemon water, uniformly stirring, and packaging to obtain chicken shred bags;
f, chopping dry onion and sand ginger, adding carrot strips, onion strips and caraway segments, frying with oil, and packaging to obtain an oil package;
g, uniformly stirring the light soy sauce, the soy sauce and the ground peanuts, and packaging to obtain a seasoning packet;
and H, sterilizing the shredded chicken bag, the oil bag and the ingredient bag, and then uniformly packaging.
In the step A, the spice consists of the following components in percentage by weight: 4 parts of bay leaves, 10 parts of cassia bark, 7 parts of star anise, 4 parts of tsaoko amomum fruits, 7 parts of clove mother, 22 parts of liquorice, 6 parts of fennel and 42 parts of salt.
In the step E, the length of the threadlike chicken is not more than 5 cm; the addition amount of citric acid is 7% of chicken.
In the step E, the lemonade comprises the following components in percentage by weight: 2% of lemon, 2.5% of green tea powder, 6.5% of liquorice and the balance of water.
In the step F, the oil packet comprises, by weight, 6.5% of dry onion, 4.5% of sand ginger, 10% of carrot shreds, 2.5% of onion shreds, 7% of caraway segments and the balance of vegetable oil.
In the step G, the ingredient bag comprises 4.5% of light soy sauce, 2.5% of soy sauce and the balance of ground peanuts in percentage by weight.
Example 2
A method for making tender and delicious shredded chicken comprises the following steps:
a, crushing myrcia, cassia, star anise, tsaoko amomum fruit, clove mother, liquorice, fennel and salt, and preparing into spices according to a certain proportion;
b, taking out internal organs of the live chicken from the abdominal cavity by adopting a three-tube stabbing method, keeping the integrity of the broiler chicken, and then cutting off the outer skins of the head, the butt and the neck;
uniformly coating spices on the inner cavity and the outer skin of the broiler chicken, massaging for 3min by hands, and pickling for 60 min;
d, adding ginger slices and cooking wine into the pickled broiler chicken, steaming for 35min, taking out and cooling;
e, tearing the broiler chicken by hands, removing bones, tearing chicken into strips, adding lemon water, uniformly stirring, and packaging to obtain chicken shred bags;
f, chopping dry onion and sand ginger, adding carrot strips, onion strips and caraway segments, frying with oil, and packaging to obtain an oil package;
g, uniformly stirring the light soy sauce, the soy sauce and the ground peanuts, and packaging to obtain a seasoning packet;
and H, sterilizing the shredded chicken bag, the oil bag and the ingredient bag, and then uniformly packaging.
In the step A, the spice consists of the following components in percentage by weight: 3 parts of bay leaves, 12 parts of cassia bark, 5 parts of star anise, 5 parts of tsaoko amomum fruits, 6 parts of clove mother, 25 parts of liquorice, 5 parts of fennel and 45 parts of salt.
In the step E, the length of the threadlike chicken is not more than 5 cm; the addition amount of citric acid is 5% of chicken.
In the step E, the lemonade comprises the following components in percentage by weight: 3% of lemon, 2% of green tea powder, 8% of liquorice and the balance of water.
In the step F, the oil packet comprises, by weight, 5% of dry onion, 5% of sand ginger, 8% of carrot thread, 3% of onion thread, 5% of caraway segment and the balance of vegetable oil.
In the step G, the ingredient bag comprises the following components, by weight, 5% of light soy sauce, 2% of soy sauce and the balance of ground peanuts.
Example 3
A method for making tender and delicious shredded chicken comprises the following steps:
a, crushing myrcia, cassia, star anise, tsaoko amomum fruit, clove mother, liquorice, fennel and salt, and preparing into spices according to a certain proportion;
b, taking out internal organs of the live chicken from the abdominal cavity by adopting a three-tube stabbing method, keeping the integrity of the broiler chicken, and then cutting off the outer skins of the head, the butt and the neck;
uniformly coating spices on the inner cavity and the outer skin of the broiler chicken, massaging for 2min by hands, and pickling for 90 min;
d, adding ginger slices and cooking wine into the pickled broiler chicken, steaming for 30min, taking out and cooling;
e, tearing the broiler chicken by hands, removing bones, tearing chicken into strips, adding lemon water, uniformly stirring, and packaging to obtain chicken shred bags;
f, chopping dry onion and sand ginger, adding carrot strips, onion strips and caraway segments, frying with oil, and packaging to obtain an oil package;
g, uniformly stirring the light soy sauce, the soy sauce and the ground peanuts, and packaging to obtain a seasoning packet;
and H, sterilizing the shredded chicken bag, the oil bag and the ingredient bag, and then uniformly packaging.
In the step A, the spice consists of the following components in percentage by weight: 5 parts of bay leaves, 8 parts of cassia bark, 8 parts of star anise, 3 parts of tsaoko amomum fruits, 8 parts of clove mother, 18 parts of liquorice, 8 parts of fennel and 35 parts of salt.
In the step E, the length of the threadlike chicken is not more than 5 cm; the addition amount of citric acid is 8% of chicken.
In the step E, the lemonade comprises the following components in percentage by weight: 1% of lemon, 3% of green tea powder, 5% of liquorice and the balance of water.
In the step F, the oil packet comprises, by weight, 8% of dry onion, 3% of sand ginger, 12% of carrot thread, 2% of onion thread, 8% of caraway segment and the balance of vegetable oil.
In the step G, the ingredient bag comprises 3 wt% of light soy sauce, 3 wt% of soy sauce and the balance of ground peanuts.
Comparative example 1
The lemonade in example 1 was removed and the remaining manufacturing method was unchanged.
The hand-torn chickens produced in examples 1 to 3 and comparative example 1 were examined below, and the following examination results were obtained.
Tender degree evaluation index compares through 100 consumers and assesses, and every person all carries out the disposable score after tasting (heating to 20 ℃) 4 kinds of different hand-torn chicken breast meat part samples (4 ℃ stores for 30 days), and the evaluation index is: the tender was rated as class A for 91-100, B for 81-90, C for 71-80, D for 61-70 and E for 60 and below.
Table 1: evaluating the tenderness of the shredded chicken;
from the above test data, it can be known that the tenderness of the shredded chicken produced by the invention is consistently favored by consumers.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (6)
1. A method for making tender and delicious shredded chicken is characterized by comprising the following steps:
a, crushing myrcia, cassia, star anise, tsaoko amomum fruit, clove mother, liquorice, fennel and salt, and preparing into spices according to a certain proportion;
b, taking out internal organs of the live chicken from the abdominal cavity by adopting a three-tube stabbing method, keeping the integrity of the broiler chicken, and then cutting off the outer skins of the head, the butt and the neck;
uniformly coating spices on the inner cavity and the outer skin of the broiler chicken, massaging for 2-3min by hands, and pickling for 60-90 min;
d, adding ginger slices and cooking wine into the pickled broiler chicken, steaming for 30-35min, taking out and cooling;
e, tearing the broiler chicken by hands, removing bones, tearing chicken into strips, adding lemon water, uniformly stirring, and packaging to obtain chicken shred bags;
f, chopping dry onion and sand ginger, adding carrot strips, onion strips and caraway segments, frying with oil, and packaging to obtain an oil package;
g, uniformly stirring the light soy sauce, the soy sauce and the ground peanuts, and packaging to obtain a seasoning packet;
and H, sterilizing the shredded chicken bag, the oil bag and the ingredient bag, and then uniformly packaging.
2. The method for preparing tender and delicious shredded chicken according to claim 1, wherein in the step A, the spice consists of the following components in percentage by weight: 3-5 parts of bay leaves, 8-12 parts of cassia bark, 5-8 parts of star anise, 3-5 parts of tsaoko amomum fruits, 6-8 parts of clove momordi, 18-25 parts of liquorice, 5-8 parts of fennel and 35-45 parts of salt.
3. The method of making tender and palatable shredded chicken of claim 1, wherein in step E, the length of said chicken in threadlike form is no more than 5 cm; the addition amount of citric acid is 5-8% of chicken.
4. The method for preparing a tender and delicious shredded chicken according to claim 1, wherein in the step E, the lemonade is composed of the following components in percentage by weight: 1-3% of lemon, 2-3% of green tea powder, 5-8% of liquorice and the balance of water.
5. The method for making tender and delicious shredded chicken according to claim 1, wherein in the step F, the oil package comprises, by weight, 5-8% of dried onion, 3-5% of sand ginger, 8-12% of carrot shreds, 2-3% of onion shreds, 5-8% of caraway segments and the balance of vegetable oil.
6. The method for preparing a tender and delicious shredded chicken according to claim 1, wherein in the step G, the ingredient bag comprises 3-5% of light soy sauce, 2-3% of soy sauce and the balance of ground peanuts by weight percentage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010829091.5A CN111903923A (en) | 2020-08-18 | 2020-08-18 | Method for making tender and delicious shredded chicken |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010829091.5A CN111903923A (en) | 2020-08-18 | 2020-08-18 | Method for making tender and delicious shredded chicken |
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| Publication Number | Publication Date |
|---|---|
| CN111903923A true CN111903923A (en) | 2020-11-10 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202010829091.5A Pending CN111903923A (en) | 2020-08-18 | 2020-08-18 | Method for making tender and delicious shredded chicken |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429245A (en) * | 2011-10-20 | 2012-05-02 | 重庆鲁渝立强食品有限公司 | Process for processing shredded chicken |
| CN110521953A (en) * | 2019-08-27 | 2019-12-03 | 安徽云燕食品科技有限公司 | A kind of shredded chicken and preparation method thereof |
-
2020
- 2020-08-18 CN CN202010829091.5A patent/CN111903923A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429245A (en) * | 2011-10-20 | 2012-05-02 | 重庆鲁渝立强食品有限公司 | Process for processing shredded chicken |
| CN110521953A (en) * | 2019-08-27 | 2019-12-03 | 安徽云燕食品科技有限公司 | A kind of shredded chicken and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| JULIE FREDERIQUE著: "《柠檬的妙用》", 31 January 2013, 上海科学技术出版社 * |
| 郑伟乾编著: "《正宗过瘾川菜》", 30 November 2014, 辽宁科学技术出版社 * |
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