CN1223096A

CN1223096A - Process for making chicken wrapped in straws

Info

Publication number: CN1223096A
Application number: CN98110605A
Authority: CN
Inventors: 蒋金力
Original assignee: Individual
Current assignee: Individual
Priority date: 1998-01-12
Filing date: 1998-01-12
Publication date: 1999-07-21

Abstract

The present invention discloses a production method of straw-wrapped chicken. It is made up by using chicken as raw material, adding several auxiliary materials and adopting a scientific preparation process, and is characterized by that its salt-coating procedure can adopts one salt-coating or multiple salt-coating, and its wrapping procedure can use rice straw or wheat-straw or other grass plants, such as wild rice stem, etc. The chicken wrapped in straw made up by adopting said method not only possesses the flavour of soy sauce chicken and dry breezed chicken, but also its meat is soft and palatable.

Description

Process for making chicken wrapped in straws

The present invention relates to a kind of food processing preparation method, particularly a kind of processing and fabricating method of poultry meat based food.

Chicken is one of indispensable main poultry meat based food in the people's lives.The preparation method of chicken is a lot, and comparatively common have Salted chicken, a dry breezed chicken etc.Yet, though Salted chicken, dry breezed chicken have instant, advantages such as delicious flavour, its meat is comparatively stiff, and it is fresh and tender, soft to lack new fresh chicken meat, the characteristics that fragrance is dense.Secondly, the appearance luster of dry breezed chicken is relatively poor, is red as fire look, gives a kind of sensation of falling interest unavoidably like this.

In view of the above problems, the purpose of this invention is to provide tender, the delicious flavour of a kind of meat pine, and have the preparation method of the straw bag chicken of new freshly-slaughtered poultry, Salted chicken, dry breezed chicken fragrance concurrently.

The object of the present invention is achieved like this:

The present invention is a raw material with fresh and alive fryer, is aided with multiple batching, adopts the processing method of science to be made.Its concrete technological process is:

Live chickens-butcher bloodletting-removal bristle, pawl point, mouth are pecked (staying fur)-cut open the chest-gill (reservation kidney)-clean-wipe salt-pack-air-dry.

Live chickens of the present invention can be various fryer and comprise duck, various poultry; The water temperature that removal bristle, pawl point, mouth are pecked in the operation is advisable with 60-80 °, and soak time is 2-5 minute; Its wiping salt operation can be divided into once wipes salt or repeatedly wipes salt; Pack operation employing straw or straw grass or wild rice stem grass or wormwood or seat grass or alfa for packing material.Wipe used salt in the salt operation and can be simple salt or simple salt and the mixture of flavouring.Mode of its wiping salt can be to wipe simple salt for the first time earlier, wipes the mixture of salt and flavouring for the second time again, and perhaps secondary wiping salt is combined into once and finishes.Its flavouring generally adopts Chinese prickly ash, Hui Xiang, capsicum, Radix Glycyrrhizae, kaempferia galamga, monosodium glutamate etc.

Straw bag chicken of the present invention is owing to adopt straw or like vegetables such as straw, straw grass, wild rice stem grass, wormwood, seat grass, alfa to pack material as it, and straw or like vegetable itself has good ventilation, preserves moisture, preservation, therefore, it not only remains with the fragrance of dry breezed chicken, Salted chicken, and it is soft especially, good to eat to have its meat, thereby is subjected to consumers in general's welcome.

Embodiment:

1. the virgin chicken of adopting a jin is a raw material, it is butchered bloodletting after, insert water temperature and be in 60-80 ℃ the hot water and soaked 2-5 minute, take out bristle, pawl point, mouth and peck, stay fur.

2. will leave the virgin chicken of fur and cut open the chest, cut out internal organ such as liver, intestines, lung, gizzard, stay kidney, clean with clear water then.

3. wipe salt in the virgin chicken after cleaning, put, smear salt and flavouring then to 8-12 hour.

4. after the virgin chicken external application straw bag of having wiped salt and flavouring is carried out, put to the ventilation and hang 20-30 day, get final product.

When edible, remove its fur with warm water earlier, put into pot then and steam, boil, be i.e. edible.

Claims

1. process for making chicken wrapped in straws, its technological process include live chickens-butcher bloodletting-removal bristle, pawl point, mouth peck-cut open the chest one gill in (reservation kidney)-clean-wipe operations such as salt-pack-air-dry, it is characterized in that described wiping salt operation can be divided into once wipes salt or repeatedly wipes salt, packs operation and adopts straw or straw grass or wild rice stem grass or wormwood or seat grass or alfa for packing material.

2. process for making chicken wrapped in straws according to claim 1, it is characterized in that in the described wiping salt operation salt be the simple salt or the mixture of salt and flavouring.

3. process for making chicken wrapped in straws according to claim 1 and 2 is characterized in that described flavouring is Chinese prickly ash, Hui Xiang, capsicum, Radix Glycyrrhizae, kaempferia galamga and monosodium glutamate etc.