CN1175374A

CN1175374A - Method for processing wine-soaked chicken

Info

Publication number: CN1175374A
Application number: CN96116497A
Authority: CN
Inventors: 龚国璋; 刘玲琍
Original assignee: Individual
Current assignee: Individual
Priority date: 1996-09-04
Filing date: 1996-09-04
Publication date: 1998-03-11

Abstract

A wine-saturated chicken is prepared from living chicken through killing, removing feather and viscera, washing, boiling for 10-20 min, keeping the temp for 10-20 min, dripdrying, uniformly spreading table salt on external and internal surfaces, salting for 3-10 hr, soaking in wine and sealing for at least 2 days, and features high scent, slight crisp chickent skin, delicious taste and long storage period (2-3 months at ordinary temp).

Description

The processing method of wined chicken

The present invention relates to the technical field of food processing, specifically a kind of processing method of wined chicken.

Raising along with people's living standard, chicken has become the common dish of general family now, mainly contain stewed chicken, Steamed chicken, boiling oil scalded chicken, Braised chicken in brown sauce, stir-fry chicken nugget etc., roast chicken, roast chicken, boiled chicken with parsley, one-tenth chicken, fried chicken are arranged in the prepared food, at present high honour chicken, the little Shaoxing boiled chicken with parsley in Shanghai, and the KFC that introduces etc. is all famous, but mostly have the following disadvantages: think when 1, just having begun to taste that fragrance is good to eat, just feel not have taste after having eaten several times, even feel greasy.2, prepared food is difficult to preserve the long period except vacuum packaging.3, contain certain additive in some prepared food, though also there is wined chicken occur by chance in the minority place of China, prescription and processing method be unofficial biography not all, and mostly adopt live chickens, long processing time unhygienic again.

The object of the present invention is to provide a kind of processing method of wined chicken, delicious, the health of the wined chicken that this method processes, and can preserve the long time.

Technical scheme of the present invention is achieved in that a kind of processing method of wined chicken, it is characterized in that the percentage by weight of filling a prescription is: drain ripe chicken 60-80%, salt 3-7%, wine 18-38%; Concrete processing method adopts: a. lives chicken and kills back unhairing and internal organ, puts into pot after cleaning, and pours boiling water into until the submergence chicken; B. with very hot oven chicken is boiled the ripe and skimming to chicken in 10-20 minute, took out again in vexed 2-10 minute and to drain; Inside and outside evenly being coated with that c. will drain ripe chicken spread salt, pickles 3-10 hour; D. the chicken after will pickling is put into container and pours wine into until the chicken submergence, adds cap seal then and is dipped to few two days.Wine is low alcohol white spirit or yellow rice wine in prescription, container and pickle environment all should be clean, aseptic substantially.

, cock skin with fragrance striking the nose by the wined chicken that the present invention processes little crisp, meat is tender, tasty, chicken bone quite has delicate flavour, and is fertile and oilinessly make many kith and kin that tasted all stay deep impression; Whole process is simple, and do not have bacterium substantially and invade, can preserve at normal temperatures 2-3 month, shelf-life can be for half a year when low temperature, whole prescription is made up of the pure natural material, and without any in disadvantageous chemical analysis of human body and additive, and process time is short, clean hygiene, can be used as a kind of new processed food, produce in batches.

Embodiment 1

Select for use the percentage by weight of prescription to be through test of many times: to drain ripe chicken 65%, salt 5%, yellow rice wine 30%, concrete processing method adopts: the three yellow chickens that fertilizer is tender live and kill back unhairing and internal organ, put into pot after cleaning, aim at chicken inner chamber pouring boiling boiling water until the submergence chicken, with very hot oven chicken is boiled the ripe and skimming to chicken in 15 minutes, whether ripe chicken this moment available chopsticks stab the Flaccid Coelogyne position, rapidly chopsticks are extracted, underdone as the wet proof of chopsticks chicken, the dry explanation of chopsticks chicken is ripe, can close fire (or with pot from fire) vexed five minutes, and chicken be taken out drain again; The ripe chicken that drains is cutd open into two, spread salt, pickled 6 hours inside and outside all being coated with of chicken, the environment of pickling is answered clean hygiene, and is aseptic substantially, and the chicken after will pickling is again put into dry clean container, pour yellow rice wine into all submergences of chicken (piece), adding a cover immersion then was edible after 3 days.

Embodiment 2

Select for use the percentage by weight of prescription to be: to drain ripe chicken 75%, salt 6%, low alcohol white spirit 10%; Its processing method is substantially the same manner as Example 1, wherein with very hot oven chicken is boiled 17 minutes, closes the fire back vexed 2 minutes, pickles 5 hours, chicken is cut into 12 again, places in the clean container, and pouring the low alcohol white spirit immersion into was edible after 2 days.

Claims

1. the processing method of wined chicken, it is characterized in that: the percentage by weight of prescription is: drain ripe chicken 60-80%, salt 3-7%, wine 18-38%; Concrete processing method adopts: a. lives chicken and kills back unhairing and internal organ, puts into pot after cleaning, and pours boiling water into until the submergence chicken; B. with very hot oven chicken is boiled the ripe and skimming to chicken in 10-20 minute, took out again in vexed 2-10 minute and to drain; What c. will drain ripe chicken inside and outsidely evenly coats salt, pickled 3-10 hour; D. the chicken after will pickling is put into container and pours wine into, until the chicken submergence, adds a cover then and seals immersion up for safekeeping at least two days.

2. by the processing method of the described wined chicken of claim 1, it is characterized in that: wine is low alcohol white spirit or yellow rice wine; Container and pickle environment all should be clean.

3. by the processing method of the described wined chicken of claim 1, it is characterized in that: the percentage by weight of optimum formula is: drain ripe chicken 65%, salt 5%, yellow rice wine 30%; Concrete processing method adopts: chicken is lived kill unhairing and internal organ, put into pot after cleaning, aim at chicken inner chamber pouring boiling boiling water until the submergence chicken; With very hot oven chicken is boiled the ripe and skimming to chicken in 15 minutes, closed fire vexed 5 minutes, again the chicken taking-up is drained; The ripe chicken that drains is cutd open into two, spread salt inside and outside all being coated with of chicken, pickled 6 hours, the environment of pickling is answered clean hygiene, and is aseptic substantially; Chicken after will pickling is again put into dry clean container, pours yellow rice wine into all submergences of chicken (piece), adds a cover then and soaks 3 days.