CN115568557A - Processing technology of shredded chicken - Google Patents
Processing technology of shredded chicken Download PDFInfo
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- CN115568557A CN115568557A CN202211272597.6A CN202211272597A CN115568557A CN 115568557 A CN115568557 A CN 115568557A CN 202211272597 A CN202211272597 A CN 202211272597A CN 115568557 A CN115568557 A CN 115568557A
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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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
-
- 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
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a processing technology of shredded chicken, which comprises the following steps: s1: cleaning the chicken on the ground; s2: soaking the cleaned chicken; placing the container for soaking the free range chicken in a refrigerating chamber, placing the cleaned free range chicken in the container, and finally pouring purified water into the container for soaking; s3: drying the soaked chicken; fishing out the soaked chicken from the container, and then placing the chicken indoors for water control to evaporate excessive water on the chicken; s4: boiling the chicken; firstly, pouring purified water into a container, moving the container to a fire stand, boiling the purified water, then placing the chicken with water control in boiling water, then placing the secret spice and salt into the boiling water, and finally, decocting for 40-70 minutes with soft fire. The shredded chicken formed by slow stewing with soft fire has good structure, good mouthfeel for consumers, chewy chicken.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a processing technology of shredded chicken.
Background
At present, the shredded chicken is a traditional famous dish in China and belongs to Sichuan cold dish. The three-yellow chicken is generally selected as a raw material, wherein the golden skin can be one of selling points of shredded chicken, and the golden skin is glittering and translucent and gives off sweet fragrance, has fine and smooth meat quality, is moderate in grease, is delicious and contains juice, is not greasy or hard in taste when being chewed, and has strong delicate fragrance till bone marrow.
However, in the prior art, the shredded chicken is generally sterilized at high temperature, the product has a poor structure, and the shredded chicken is poor in taste, relatively mashed in meat and not chewy, so that the quality needs to be further improved;
therefore, a processing technology of shredded chicken is needed.
Disclosure of Invention
The invention provides a processing technology of shredded chicken, which solves the problems that the shredded chicken is relatively rotten and not chewy in the prior art.
The technical scheme of the invention is realized as follows:
a processing technology of shredded chicken comprises the following steps:
s1: cleaning the chicken on the ground;
s2: soaking the cleaned chicken;
placing the container for soaking the free range chicken in a refrigerating chamber, placing the cleaned free range chicken in the container, and finally pouring purified water into the container for soaking;
s3: drying the soaked chicken;
fishing out the soaked chicken from the container, and then placing the chicken indoors for water control to evaporate excessive water on the chicken;
s4: boiling the chicken;
firstly, pouring purified water into a container, moving the container to a fire shelf, boiling the purified water, secondly, placing the water-controlled free range chicken in boiling water, thirdly, putting secret spices and salt into the boiling water, finally, decocting for 40-70 minutes with soft fire, and fishing out the free range chicken from the container after the decoction is finished, wherein the secret spices comprise pepper, aniseed, fennel, cinnamon, dried orange peel, hot pepper, tsaoko amomum fruit and allspice.
As a preferred embodiment, in the step S4, the weight of the marinating material is determined according to the weight of the free-range chicken, and the weight of the marinating material per 100 jin of free-range chicken is as follows: 250g of pepper, 250g of star anise, 250g of fennel, 250g of cassia bark, 250g of dried orange peel, 250g of hot pepper, tsaoko cardamon and 250g of allspice.
As a preferred embodiment, the cleaning procedure in step S1 is: firstly, selecting and feeding the laying hens for 3-6 months, secondly, killing the laying hens by a producer, removing the chicken feathers of the laying hens by a dehairing machine, checking whether the residual chicken feathers are left on the laying hens by the producer, thirdly, cleaning the internal organs of the laying hens by the producer, and finally, cleaning the laying hens by clear water.
In a preferred embodiment, the time for soaking the chicken in step S2 is 150 to 180 minutes, and the temperature in the refrigerator is 3 to 5 °.
In a preferred embodiment, before the boiling in step S4, the free-range chicken needs to be pickled with a secret recipe, wherein the secret recipe includes salt, soy sauce, chicken essence and cooking wine, and the pickling time of the secret recipe is 2-3 hours.
As a preferred embodiment, in the step S4, during the process of cooking the free-range chicken, the froth floating on the surface of the marinated soup needs to be continuously removed by using a strainer.
In a preferred embodiment, in the step S4, after the chicken is boiled, the producer removes bones from the chicken, strips chicken meat, and then stirs the chicken with the hot and spicy sauce.
In a preferred embodiment, in step S4, when cooking the free range chicken, the following substances are added: dried onion, sand ginger, shredded carrot, shredded scallion, caraway and vegetable oil.
In a preferred embodiment, in step S4, after the cooking of the chicken, the chicken is suspended on a rack, drained and naturally cooled, and then transferred when the temperature is reduced to 50 ℃.
As a preferable embodiment, when pickling the hand-torn chicken, the chicken leg and the chicken abdominal cavity are rubbed by hand with the pickling materials, and the chicken feet are inserted into the chicken abdominal cavity for shaping after the rubbing.
After the technical scheme is adopted, the invention has the beneficial effects that: according to the invention, (1) the shredded chicken formed by slow stewing with soft fire has a good structure, and the chicken is chewy and tastes good when being eaten by consumers;
(2) When the shredded chicken is decocted, the special spice is used for decocting, so that the flavor, the texture, the color, the nutrition and the like of the processed shredded chicken are well maintained;
(3) Before the shredded chicken is boiled, the shredded chicken is pickled, spice molecules enter the chicken in the pickling process, and the taste of the shredded chicken is more tasty.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example (b):
the invention provides a technical scheme that: a processing technology of the free-range chicken comprises the following steps:
s1: cleaning the chicken on the ground;
firstly, selecting free-range chickens, wherein the selected free-range chickens generally have the following standards, (1) feeding the free-range chickens of 3-6 months with grain materials, (2) the selected free-range chickens generally have small size difference and about 4-5 jin of weight, and secondly, killing the free-range chickens by a producer, placing the killed free-range chickens in boiling water, placing the free-range chickens in the boiling water for about 5-10 minutes, then putting the free-range chickens into a depilating machine for mechanical depilating, reducing the workload of the producer due to automatic depilating, saving the depilating time, cleaning the chicken feather after depilating by the depilating machine once by using clean water, because the free-range chickens after depilating by the depilating machine still have the chicken feather, checking the residual chicken feather in detail again by the producer, pulling out the chicken feather, cleaning the viscera of the free-range chickens by using a cutter by the producer, and finally cleaning the free-range chickens and removing blood water of the free-range chickens;
s2: soaking the cleaned chicken;
before the free-range chicken is soaked, the free-range chicken needs to be washed for the first time by using tap water, generally, the washing times are about 3-5 times, the purpose of the washing is mainly to wash off blood water on the upper surface of the free-range chicken, after the washing is finished, the free-range chicken is poured into boiled water with the temperature ranging from 50 degrees to 70 degrees, part of the blood water in the free-range chicken is boiled out of the free-range chicken at a certain temperature, after about 10-15 minutes, the free-range chicken is taken out of the boiled water, then the free-range chicken is washed again by using the tap water, finally, a basket body filled with the free-range chicken is transported into a refrigerating chamber with the temperature ranging from 3 degrees to 5 degrees, then the free-range chicken in the refrigerating chamber is poured into a container in the basket body, meanwhile, purified water is poured into the container, the purified water is used for soaking, the soaking time ranges from 5 hours to 6 hours, after the soaking, the blood water in the free-range chicken can be separated from the free-range chicken, and the situation that the mouth feel of the free-range chicken is influenced by the blood water in the free-range chicken is reduced;
s3: drying the soaked chicken;
after the free range chicken is soaked, a user takes out the free range chicken from the container, puts the free range chicken into the basket again, then uses tap water to wash the free range chicken once, and after washing, puts the free range chicken on a special placing rack for airing treatment, wherein the indoor temperature of the placing rack is about 15 degrees, the airing time is about 1 to 2 hours, and a large amount of water on the surface of the free range chicken is emptied;
after the chicken is dried, a secret recipe is needed to be pickled for the free-range chicken, wherein the secret recipe comprises: the pickling time is 2-3 hours, and when the free-range chicken is pickled, two chicken claws are cut off by using a cutter, then, the chicken legs and the chicken abdominal cavity need to be massaged and pickled manually, the chicken claws are inserted into the chicken abdominal cavity for shaping after the pickling, and the pickled free-range chicken is more tasty after being processed;
s4: boiling the chicken;
after the pickling is finished, boiling the pickled chicken on the ground, firstly, pouring purified water into a pot made of stainless steel, moving the pot filled with the purified water to a fire frame, boiling the purified water, then pouring the pickled chicken on the pot, simultaneously adding secret spices into boiling water, wherein the secret spices comprise pepper, aniseed, fennel, cassia bark, dried orange peel, hot pepper, tsaoko cardamon and allspice, generally, 100 jin of the chicken on the ground needs 250g of pepper, 250g of aniseed, 250g of fennel, 250g of cassia bark, 250g of dried orange peel, 250g of hot pepper, 250g of tsaoko cardamon and 250g of allspice, the special spice has the advantages that the taste and the flavor of the boiled chicken are both good, under the normal condition, 1 jin of salt is added into boiling water to change the flavor of the chicken, then the chicken is boiled by soft fire for 40-70 minutes, the temperature of the fire is approximately maintained at 50-60 ℃, the taste of the boiled chicken is better, meanwhile, dried onion, sand ginger, carrot shreds, onion shreds, caraway sections and vegetable oil are added into the boiling water, the special spice is matched with the raw materials to improve the taste of the chicken torn by hands, and in the boiling process, a producer needs to use a strainer to continuously remove floating foam floating on the surface of the marinated soup;
after the boiling is finished, taking out the free range chicken from the pot-stewed soup by a producer, then hanging the hand-torn chicken on a rack for oil draining and natural cooling, and transferring the hand-torn chicken to the next working procedure after the temperature is reduced to 50 ℃;
after the cooling is finished, the bone of the free-range chicken is manually removed by a producer, then the chicken of the free-range chicken is shredded into strips, and finally, the spicy free-range chicken is uniformly stirred by using spicy sauce to prepare the spicy free-range chicken.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. A processing technology of shredded chicken is characterized by comprising the following steps:
s1: cleaning the chicken on the ground;
s2: soaking the cleaned chicken;
placing the container for soaking the free range chicken in a refrigerating chamber, placing the cleaned free range chicken in the container, and finally pouring purified water into the container for soaking;
s3: drying the soaked chicken;
fishing out the soaked chicken from the container, and then placing the chicken indoors for controlling water to evaporate excessive water on the chicken;
s4: boiling the chicken;
firstly, pouring purified water into a container, moving the container to a fire stand, boiling the purified water, then placing the free range chicken after water control in boiling water, then placing secret spices and salt into the boiling water, finally, decocting for 40-70 minutes with slow fire, and fishing out the free range chicken after the decoction is finished, wherein the secret spices comprise pepper, aniseed, fennel, cinnamon, dried orange peel, hot pepper, tsaoko amomum fruit and allspice.
2. The process for processing shredded chicken of claim 1, wherein: in the step S4, the weight of the marinating material is determined according to the weight of the free-range chicken, and the weight of the marinating material is as follows for every 100 jin of free-range chicken: 250g of pepper, 250g of star anise, 250g of fennel, 250g of cassia bark, 250g of dried orange peel, 250g of hot pepper, tsaoko cardamon and 250g of allspice.
3. The process for processing shredded chicken of claim 1, wherein: the cleaning procedure in the step S1 is as follows: firstly, selecting and feeding the laying hens for 3-6 months, secondly, killing the laying hens by a producer, removing the chicken feathers of the laying hens by a dehairing machine, checking whether the residual chicken feathers are left on the laying hens by the producer, thirdly, cleaning the internal organs of the laying hens by the producer, and finally, cleaning the laying hens by clear water.
4. The process for processing shredded chicken of claim 1, wherein: the time for soaking the free-range chicken in the step S2 is 150-180 minutes, and the temperature in the refrigerating chamber is 3-5 degrees.
5. The processing technology of the shredded chicken of claim 1, wherein: before decocting in the step S4, the free-range chicken needs to be pickled by using a secret recipe, wherein the secret recipe comprises salt, soy sauce, chicken essence and cooking wine, and the pickling time of the secret recipe is 2-3 hours.
6. The process for processing shredded chicken of claim 1, wherein: in the step S4, in the process of boiling the free-range chicken, the floating foam floating on the surface of the marinated soup needs to be continuously removed by using a strainer.
7. The processing technology of the shredded chicken of claim 1, wherein: in the step S4, after the free range chicken is decocted, a producer bons the free range chicken, strips chicken meat, and then evenly stirs the chicken meat with the spicy sauce.
8. The process for processing shredded chicken of claim 1, wherein: in the step S4, when boiling the chicken, the following substances are added: dried onion, sand ginger, shredded carrot, shredded scallion, caraway and vegetable oil.
9. The processing technology of the shredded chicken of claim 1, wherein: in the step S4, after the boiling of the free range chicken is finished, the hand-torn chicken is hung on a rack to be drained and naturally cooled, and the hand-torn chicken is transferred after the temperature is reduced to 50 ℃.
10. The process of processing shredded chicken of claim 5, wherein: when the chicken is pickled, the chicken leg and the chicken abdominal cavity are rubbed by hands with the pickling materials, and the chicken feet are inserted into the chicken abdominal cavity for shaping after the pickling materials are rubbed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211272597.6A CN115568557A (en) | 2022-10-18 | 2022-10-18 | Processing technology of shredded chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211272597.6A CN115568557A (en) | 2022-10-18 | 2022-10-18 | Processing technology of shredded chicken |
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| Publication Number | Publication Date |
|---|---|
| CN115568557A true CN115568557A (en) | 2023-01-06 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211272597.6A Pending CN115568557A (en) | 2022-10-18 | 2022-10-18 | Processing technology of shredded chicken |
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Citations (5)
| 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 |
| CN102640938A (en) * | 2012-04-24 | 2012-08-22 | 傅天成 | Making method of shredded chicken |
| CN105685649A (en) * | 2014-11-26 | 2016-06-22 | 青岛首冠企业管理咨询有限公司 | Making process for shredded chicken |
| CN111903923A (en) * | 2020-08-18 | 2020-11-10 | 湖州南浔温氏佳味食品有限公司 | Method for making tender and delicious shredded chicken |
| CN114098014A (en) * | 2021-12-10 | 2022-03-01 | 合肥音光色影视文化有限责任公司 | Formula and preparation technology of fragrant roast chicken with ginseng and abalone mate |
-
2022
- 2022-10-18 CN CN202211272597.6A patent/CN115568557A/en active Pending
Patent Citations (5)
| 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 |
| CN102640938A (en) * | 2012-04-24 | 2012-08-22 | 傅天成 | Making method of shredded chicken |
| CN105685649A (en) * | 2014-11-26 | 2016-06-22 | 青岛首冠企业管理咨询有限公司 | Making process for shredded chicken |
| CN111903923A (en) * | 2020-08-18 | 2020-11-10 | 湖州南浔温氏佳味食品有限公司 | Method for making tender and delicious shredded chicken |
| CN114098014A (en) * | 2021-12-10 | 2022-03-01 | 合肥音光色影视文化有限责任公司 | Formula and preparation technology of fragrant roast chicken with ginseng and abalone mate |
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