CN112617129A - Production method of chicken with rattan pepper - Google Patents
Production method of chicken with rattan pepper Download PDFInfo
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- CN112617129A CN112617129A CN202110135516.7A CN202110135516A CN112617129A CN 112617129 A CN112617129 A CN 112617129A CN 202110135516 A CN202110135516 A CN 202110135516A CN 112617129 A CN112617129 A CN 112617129A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
- A22C21/04—Scalding, singeing, waxing, or dewaxing poultry
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
- A22C21/06—Eviscerating devices for poultry
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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Abstract
The invention provides a method for producing rattan pepper chicken, which comprises the following steps: 1) the raw material chicken is sequentially soaked, drained and screened to obtain qualified raw material chicken; 2) the method comprises the following steps of sequentially carrying out trimming, pickling, frying and singeing on raw chicken to obtain semi-finished chicken; 3) and (4) carrying out stewing and packaging procedures on the semi-finished chicken in sequence to obtain the rattan pepper chicken finished product. According to the method for producing the rattan pepper chicken, raw material chicken with uniform quality is obtained through soaking, draining and screening, then trimming, pickling, frying and singeing are sequentially carried out, so that the raw material chicken is tasty, shaped and fishy, residual chicken feathers on the chicken are removed, and finally, marinating, boiling and packaging are carried out, so that the production process of the rattan pepper chicken is completed, the production efficiency of the rattan pepper chicken can be effectively improved, and the quality of the rattan pepper chicken is guaranteed.
Description
Technical Field
The invention relates to the field of food processing, in particular to a method for producing rattan pepper chicken.
Background
The chicken has tender meat quality, delicious taste and rich nutrition, and is one of the main meats eaten by people in daily life. In daily life, chicken traditionally have a variety of eating methods, such as: steamed chicken, chicken in large dishes (braised in soy sauce), roast chicken, and stewed chicken. The rattan pepper is also called as oil pepper, pimento and zanthoxylum piperitum, which is called as zanthoxylum piperitum for short, also called as wild pepper and zanthoxylum piperitum, and has strong fragrance and long-lasting spicy flavor, which is different from other zanthoxylum piperitum varieties. In recent years, people begin to try to season chicken with rattan pepper, and the rattan pepper chicken with unique flavor is cooked, so that the rattan pepper chicken is popular with people. However, the method for making the rattan pepper chicken is mainly to process the rattan pepper chicken in a workshop at present, large-scale industrial production of the rattan pepper chicken cannot be carried out, and the uniformity of the quality of the rattan pepper chicken is difficult to guarantee.
In order to solve the above problems, people are always seeking an ideal technical solution.
Disclosure of Invention
The invention aims to overcome the defects of the prior art, and provides a method for producing rattan pepper chicken.
In order to achieve the purpose, the invention adopts the technical scheme that:
a production method of rattan pepper chicken comprises the following steps:
1) the raw material chicken is sequentially soaked, drained and screened to obtain qualified raw material chicken;
2) the method comprises the following steps of sequentially carrying out trimming, pickling, frying and singeing on raw chicken to obtain semi-finished chicken;
3) and (4) carrying out stewing and packaging procedures on the semi-finished chicken in sequence to obtain the rattan pepper chicken finished product.
Based on the above, the trimming step comprises the steps of cutting along the joints of the chicken feet and the chicken legs, cutting the chicken feet to the root of the chicken leg by 2-4 cm tightly by a cutting edge after the chicken feet are broken until the red meat of the chicken leg is exposed, wherein the chicken feet cannot be completely cut off, and then sequentially cutting the two chicken feet; then poking a tool nose downwards into a chicken belly along the gap between the chicken neck and the clavicle, splitting the chicken breast, and then cutting a small opening with the length of 3-5 cm and the depth of 0.4-0.6cm on the side with the thicker chicken breast and the chicken breast bone; removing the redundant internal organs in the chicken breast, and cutting off the chicken oil to ensure that the chicken breast is clean and has no foreign matters.
Based on the above, each qualified raw material chicken weighs 2.5-3.0 jin.
Based on the above, in the soaking step, the soaking time of the raw material chicken is 8-10 h.
On the basis, the pickling step comprises the steps of breaking the drumstick joints, pressing the cut of the opening, pressing the raw chicken into a cake shape, layering the opened chicken, putting the chicken into a hopper, uniformly spreading salt, rolling and kneading at 0-4 ℃ for pickling for 15-30 min, and standing for pickling for 10-13 h.
Based on the above, the frying step comprises the steps of changing the opening of the chicken feet and the joint of the chicken leg into a knife, tying the two chicken feet in a crossed manner, winding one of the two crossed chicken feet from top to bottom, winding the other chicken foot from bottom to top, tying the chicken feet on the back of the raw material chicken, and then fixing the chicken head at the cross position of the chicken head and the tied two chicken legs, so that the chicken head is determined to be good, the shape is not easy to loosen, the chicken head does not fall off, and the two chicken legs are not loosened and qualified in shape; the turning-around raw material chicken is characterized in that chicken wings pass through chicken mouths and throats to be fixed in the chicken wings, chickens falling down chicken claws are crossed between chicken necks of chicken legs and the other chicken leg by steel needles, and chicken heads are fixed between the two chicken legs to enable the shape of the chicken to be qualified;
based on the above, the frying step comprises frying the raw chicken with qualified modeling for 8-13 min under the condition that the oil temperature is 150-.
Based on the above, the singeing step comprises singeing the fried chicken, wherein the singeing is carried out from the tail, the breast edge, the legs to the neck and the head of the chicken during singeing, the feathers of the ears on two sides of the comb are pulled out, and then singeing is carried out for the first time, so that the feathers on two sides of the comb and on two ears are thoroughly and cleanly processed; rotating for one circle to check singeing and ensure that the feather of the chicken feather is treated cleanly.
Based on the above, the step of stewing comprises the steps of adding hot pepper into the soup stock, stewing until the soup stock is slightly boiled, stirring once every 4-5 min, and stewing for 25-35 min; adding spice bag, and decocting for 25-35 min while stirring every 4-5 min; placing the half-finished chicken with chicken head facing downwards into a pot for stewing and boiling, stewing for 50-80 min, stewing and boiling for 2-4 min, stewing for 5-10 min, and taking out.
Based on the above, the packaging steps include: and cooling the stewed chicken and packaging.
Compared with the prior art, the method for producing the rattan pepper chicken has outstanding substantive characteristics and remarkable progress, and particularly provides the method for producing the rattan pepper chicken.
Drawings
FIG. 1 is a photograph of a chicken product of Zanthoxylum armatum of the present invention.
Detailed Description
The technical solution of the present invention is further described in detail by the following embodiments.
Example 1
The embodiment provides a production method of chicken with rattan pepper, which comprises the following steps:
1) the raw material chicken is sequentially soaked, drained and screened to obtain qualified raw material chicken;
2) the method comprises the following steps of sequentially carrying out trimming, pickling, frying and singeing on raw chicken to obtain semi-finished chicken;
3) and (4) carrying out stewing and packaging procedures on the semi-finished chicken in sequence to obtain the rattan pepper chicken finished product.
Specifically, the trimming step comprises the steps of cutting along joints of the chicken feet and the chicken legs, cutting the chicken feet tightly close to the chicken bones after the chicken feet are broken until 3 cm of chicken leg red meat is exposed, and completely cutting the chicken feet, wherein the two chicken feet are sequentially cut; then poking a tool nose downwards into a chicken belly along the gap between the chicken neck and the clavicle, splitting the chicken breast, and then cutting a small opening with the length of 4 cm and the depth of 0.5 cm at the side with the thicker chicken breast and the chicken breast bone; removing the redundant internal organs in the chicken breast, and cutting off the chicken oil to ensure that the chicken breast is clean and has no foreign matters.
Specifically, the average weight of the qualified raw material chicken is 2.7 jin per chicken (the fluctuation is less than 50 g).
Specifically, in the soaking step, the soaking time of the raw material chicken is 10 hours. After soaking, the soaking pool is replaced with clear water, then the water is drained until the raw material chicken is exposed out of the water surface, the chicken neck is lifted, the chicken neck is drained for 10 seconds, the chicken neck is lightly placed on an operation case after the water is drained, and when the chicken neck is fished, the defective raw material chicken (the raw material chicken which is turned around, broken wings, crushed, has peculiar smell and is not completely soaked in place) is carefully selected.
The pickling method specifically comprises the steps of breaking the chicken leg joints, pressing an opening cut, pressing raw chicken into a cake shape, putting the chicken cake into a hopper with the opened side facing upwards in a layered mode, uniformly spreading salt, rolling and kneading at 0-4 ℃ for pickling for 15 min, standing for pickling for 12 hours, and keeping the negative pressure state (about 0.08 mPa) properly in the pickling process.
The method comprises the following steps of frying, namely, cutting an opening at a chicken foot joint, tying two chicken feet in a crossed manner, winding one chicken foot from the top, winding the other chicken foot from the bottom, tying the chicken feet on the back of a raw material chicken, and then tying the chicken head at the crossed position of the chicken head and the two tied chicken feet, fixing the chicken head, determining that the chicken head is good in quality, not easy to loosen, not falling off, and not loosening the two chicken legs to be qualified in shape; the turning-around raw material chicken is characterized in that chicken wings pass through chicken mouths and throats to be fixed in the chicken wings, chickens falling down chicken claws are crossed between chicken necks of chicken legs and the other chicken leg by steel needles, and chicken heads are fixed between the two chicken legs to enable the shape of the chicken to be qualified; the frying time can be effectively reduced through the modeling design, and the frying uniformity of the whole chicken is ensured.
Specifically, the frying step comprises frying raw chicken with qualified shape for 10 min at the oil temperature of 155 ℃, turning over once every 3 min, draining oil, dissipating heat and removing steel needles.
Particularly, the singeing step comprises singeing the fried chicken, wherein the singeing is carried out from the tail, the edge of the breast, the legs to the head of the neck of the chicken during singeing, the feathers of the ears on two sides of the comb are pulled out, and then singeing is carried out once again to thoroughly treat the feathers on two sides of the comb and on two ears; rotating for one circle to check singeing and ensure that the feather of the chicken feather is treated cleanly.
Specifically, the step of stewing comprises the steps of adding hot pepper into the soup stock, stewing until the soup stock is slightly boiled, stirring once every 5 min, and stewing for 30 min; adding spice bag, and decocting for 30 min while stirring every 5 min; placing the semi-finished chicken with chicken head facing downwards into a pot, boiling, stewing for 60 min, boiling for 3 min, stewing for 5 min, and taking out. Specifically, the spices mainly adopt pepper, black pepper, white pepper, bay leaves, fennel, star anise and rattan pepper; the dosage and proportion of the pepper and the spices can be adjusted according to the required taste.
Specifically, the packaging method comprises the following steps: and cooling the stewed chicken and packaging.
Example 2
The embodiment provides a production method of chicken with rattan pepper, which comprises the following steps:
1) the raw material chicken is sequentially soaked, drained and screened to obtain qualified raw material chicken;
2) the method comprises the following steps of sequentially carrying out trimming, pickling, frying and singeing on raw chicken to obtain semi-finished chicken;
3) and (4) carrying out stewing and packaging procedures on the semi-finished chicken in sequence to obtain the rattan pepper chicken finished product.
Specifically, the trimming step comprises the steps of cutting along joints of the chicken feet and the chicken legs, cutting the chicken feet tightly close to the chicken bones after the chicken feet are broken until 2 cm of chicken leg red meat is exposed, and completely cutting the chicken feet, wherein the two chicken feet are sequentially cut; then poking a tool nose downwards into a chicken belly along the gap between the chicken neck and the clavicle, splitting the chicken breast, and then cutting a small opening with the length of 3 cm and the depth of 0.4 cm at the side with the thicker chicken breast and the chicken breast bone; removing the redundant internal organs in the chicken breast, and cutting off the chicken oil to ensure that the chicken breast is clean and has no foreign matters.
Specifically, the average weight of the qualified raw material chicken is 2.5 jin each (the fluctuation is less than 50 g).
Specifically, in the soaking step, the soaking time of the raw material chicken is 8 hours.
The pickling method specifically comprises the steps of breaking the drumstick joints, pressing an open cut, pressing raw chicken into a cake shape, layering the open side upwards, putting into a hopper, uniformly spreading salt, rolling and kneading at 0-4 ℃ for pickling for 20 min, and standing for pickling for 12 h.
The method comprises the following steps of frying, namely, cutting an opening at a chicken foot joint, tying two chicken feet in a crossed manner, winding one chicken foot from the top, winding the other chicken foot from the bottom, tying the chicken feet on the back of a raw material chicken, and then tying the chicken head at the crossed position of the chicken head and the two tied chicken feet, fixing the chicken head, determining that the chicken head is good in quality, not easy to loosen, not falling off, and not loosening the two chicken legs to be qualified in shape; the turning-around raw material chicken is characterized in that chicken wings pass through chicken mouths and throats to be fixed in the chicken wings, chickens falling down chicken claws are crossed between chicken necks of chicken legs and the other chicken leg by steel needles, and chicken heads are fixed between the two chicken legs to enable the shape of the chicken to be qualified;
specifically, the frying step comprises frying raw chicken with qualified shape for 8 min at the oil temperature of 155 ℃, turning over every 2 min, draining oil, dissipating heat and removing steel needles.
Particularly, the singeing step comprises singeing the fried chicken, wherein the singeing is carried out from the tail, the edge of the breast, the legs to the head of the neck of the chicken during singeing, the feathers of the ears on two sides of the comb are pulled out, and then singeing is carried out once again to thoroughly treat the feathers on two sides of the comb and on two ears; rotating for one circle to check singeing and ensure that the feather of the chicken feather is treated cleanly.
Specifically, the step of stewing comprises the steps of adding hot pepper into the soup stock, stewing until the hot pepper is slightly boiled, stirring once every 4 min, and stewing for 28 min; adding spice bag, and decocting for 28 min while stirring every 4 min; placing the semi-finished chicken with chicken head facing downwards into a pot, boiling, stewing for 50 min, boiling for 2 min, stewing for 10 min, and taking out. The chicken keeps fresh and tender mouthfeel by combining boiling and stewing.
Specifically, the packaging method comprises the following steps: and cooling the stewed chicken and packaging.
Example 3
The embodiment provides a production method of chicken with rattan pepper, which comprises the following steps:
1) the raw material chicken is sequentially soaked, drained and screened to obtain qualified raw material chicken;
2) the method comprises the following steps of sequentially carrying out trimming, pickling, frying and singeing on raw chicken to obtain semi-finished chicken;
3) and (4) carrying out stewing and packaging procedures on the semi-finished chicken in sequence to obtain the rattan pepper chicken finished product.
Specifically, the trimming step comprises the steps of cutting along joints of the chicken feet and the chicken legs, cutting the chicken feet tightly close to the chicken bones after the chicken feet are broken until 4 cm of chicken leg red meat is exposed, and cutting the chicken feet completely, wherein the two chicken feet are cut in sequence; then poking a tool nose downwards into a chicken belly along the gap between the chicken neck and the clavicle, splitting the chicken breast, and then cutting a small opening with the length of 5 cm and the depth of 0.6cm at the side with the thicker chicken breast and the chicken breast bone; removing the redundant internal organs in the chicken breast, and cutting off the chicken oil to ensure that the chicken breast is clean and has no foreign matters.
Specifically, the average weight of the qualified raw material chicken is 3 jin each time (the fluctuation is less than 50 g).
Specifically, in the soaking step, the soaking time of the raw material chicken is 10 hours.
The pickling method specifically comprises the steps of breaking the drumstick joints, pressing an open cut, pressing raw chicken into a cake shape, layering the open side upwards, putting into a hopper, uniformly spreading salt, rolling and kneading at 0-4 ℃ for pickling for 30 min, and standing for pickling for 10 h.
The method comprises the following steps of frying, namely, cutting an opening at a chicken foot joint, tying two chicken feet in a crossed manner, winding one chicken foot from the top, winding the other chicken foot from the bottom, tying the chicken feet on the back of a raw material chicken, and then tying the chicken head at the crossed position of the chicken head and the two tied chicken feet, fixing the chicken head, determining that the chicken head is good in quality, not easy to loosen, not falling off, and not loosening the two chicken legs to be qualified in shape; the turning-around raw material chicken is characterized in that chicken wings pass through chicken mouths and throats to be fixed in the chicken wings, chickens falling down chicken claws are crossed between chicken necks of chicken legs and the other chicken leg by steel needles, and chicken heads are fixed between the two chicken legs to enable the shape of the chicken to be qualified;
specifically, the frying step comprises frying raw chicken with qualified shape for 12 min at the oil temperature of 155 ℃, turning over once every 3 min, draining oil, dissipating heat and removing steel needles.
Particularly, the singeing step comprises singeing the fried chicken, wherein the singeing is carried out from the tail, the edge of the breast, the legs to the head of the neck of the chicken during singeing, the feathers of the ears on two sides of the comb are pulled out, and then singeing is carried out once again to thoroughly treat the feathers on two sides of the comb and on two ears; rotating for one circle to check singeing and ensure that the feather of the chicken feather is treated cleanly.
Specifically, the step of stewing comprises the steps of adding hot pepper into the soup stock, stewing until the soup stock is slightly boiled, stirring once every 5 min, and stewing for 35 min; adding spice bag, and decocting for 35 min while stirring every 5 min; placing the semi-finished chicken with chicken head facing downwards into a pot, boiling, stewing for 80 min, boiling for 4 min, stewing for 8 min, and taking out.
Specifically, the packaging method comprises the following steps: and cooling the stewed chicken and packaging.
Finally, it should be noted that: the above examples are only intended to illustrate the technical solution of the present invention and not to limit it; although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art will understand that: modifications to the specific embodiments of the invention or equivalent substitutions for parts of the technical features may be made; without departing from the spirit of the present invention, it is intended to cover all aspects of the invention as defined by the appended claims.
Claims (10)
1. A production method of rattan pepper chicken comprises the following steps:
1) the raw material chicken is sequentially soaked, drained and screened to obtain qualified raw material chicken;
2) the method comprises the following steps of sequentially carrying out trimming, pickling, frying and singeing on raw chicken to obtain semi-finished chicken;
3) and (4) carrying out stewing and packaging procedures on the semi-finished chicken in sequence to obtain the rattan pepper chicken finished product.
2. The method for producing chicken with rattan pepper according to claim 1, wherein the step of trimming comprises cutting along the joints of the chicken feet and the chicken legs, cutting the chicken feet tightly close to the chicken bones after the chicken feet are broken until 2-4 cm of red meat of the chicken legs is exposed, wherein the chicken feet cannot be completely cut off, and sequentially cutting the two chicken feet; then poking a tool nose downwards into a chicken belly along the gap between the chicken neck and the clavicle, splitting the chicken breast, and then cutting a small opening with the length of 3-5 cm and the depth of 0.4-0.6cm on the side with the thicker chicken breast and the chicken breast bone; removing the redundant internal organs in the chicken breast, and cutting off the chicken oil to ensure that the chicken breast is clean and has no foreign matters.
3. The method for producing chicken with rattan pepper according to claim 1 or 2, wherein the qualified raw chicken weighs 2.5-3.0 jin each.
4. The method for producing chicken with rattan pepper according to claim 1 or 2, wherein in the step of soaking, the soaking time of the raw chicken is 8-10 h.
5. The method for producing chicken with rattan pepper according to claim 1 or 2, wherein the pickling step comprises breaking the chicken leg joints, pressing the cut to open the chest, pressing the raw chicken into a cake shape, layering the chicken with the chest side facing upwards, placing the chicken into a hopper, uniformly spreading salt, rolling and pickling at 0-4 ℃ for 15-30 min, and standing for pickling for 10-13 h.
6. The method for producing chicken with rattan pepper according to claim 1 or 2, wherein the frying step comprises the steps of cutting and processing openings at the chicken feet and the chicken leg joints, tying the two chicken feet in a crossed manner, winding one chicken foot from the top, winding the other chicken foot from the bottom, and sorting the chicken feet on the back of the raw chicken, and then fixing the chicken heads at the crossing positions of the chicken heads and the tied two chicken legs to determine that the chicken heads are sorted well, the shape is not easy to loosen, the chicken heads do not fall off, and the two chicken legs do not loosen and are qualified in shape; the turning-around raw material chicken is characterized in that the chicken wings pass through the chicken mouth and the throat and are fixed in the chicken wings, the chicken falling off the chicken feet is crossed between the chicken neck of a chicken leg and the other chicken leg by a steel needle, and the chicken head is fixed between the two chicken legs, so that the shape of the chicken is qualified.
7. The method for producing the rattan pepper chicken as claimed in claim 6, wherein the frying step comprises frying the raw chicken with qualified molding for 8-13 min at the oil temperature of 150-.
8. The method for producing Zanthoxylum peruvianum chickens according to claim 1 or 2, wherein the singeing step comprises singeing the fried chickens, wherein the singeing is carried out from the tail, the edge of the breast, the legs to the neck and the head of the cocks, removing the feathers of the ears at two sides of the cockscomb, and then carrying out singeing treatment again to completely treat the feathers at two sides and two ears of the cockscomb; rotating for one circle to check singeing and ensure that the feather of the chicken feather is treated cleanly.
9. The method for producing chicken with rattan pepper according to claim 1 or 2, wherein the step of marinating comprises adding pepper to the soup stock, boiling to slightly boil, stirring once every 4-5 min, and boiling for 25-35 min; adding spice bag, and decocting for 25-35 min while stirring every 4-5 min; placing the half-finished chicken with chicken head facing downwards into a pot for stewing and boiling, stewing for 50-80 min, stewing and boiling for 2-4 min, stewing for 5-10 min, and taking out.
10. The method for producing chicken with rattan pepper according to claim 1 or 2, wherein the step of packaging comprises: and cooling the stewed chicken and packaging.
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| CN202110135516.7A CN112617129A (en) | 2021-02-01 | 2021-02-01 | Production method of chicken with rattan pepper |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109480207A (en) * | 2017-09-11 | 2019-03-19 | 梁庚活 | A kind of production method of rattan green pepper chicken |
| CN109566961A (en) * | 2018-12-29 | 2019-04-05 | 石家庄洛杉奇食品有限公司 | A kind of deep fried chicken cube with chili and its production technology |
| CN111972627A (en) * | 2019-05-21 | 2020-11-24 | 魏辅坤 | Making process of spicy chicken |
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2021
- 2021-02-01 CN CN202110135516.7A patent/CN112617129A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109480207A (en) * | 2017-09-11 | 2019-03-19 | 梁庚活 | A kind of production method of rattan green pepper chicken |
| CN109566961A (en) * | 2018-12-29 | 2019-04-05 | 石家庄洛杉奇食品有限公司 | A kind of deep fried chicken cube with chili and its production technology |
| CN111972627A (en) * | 2019-05-21 | 2020-11-24 | 魏辅坤 | Making process of spicy chicken |
Non-Patent Citations (1)
| Title |
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| 傅文辉，等: "肉制品加工与检验", vol. 1, 中国铁道出版社, pages: 48 - 49 * |
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