CN1278631C - Processing method of instant three yellow chicken - Google Patents
Processing method of instant three yellow chicken Download PDFInfo
- Publication number
- CN1278631C CN1278631C CNB021257450A CN02125745A CN1278631C CN 1278631 C CN1278631 C CN 1278631C CN B021257450 A CNB021257450 A CN B021257450A CN 02125745 A CN02125745 A CN 02125745A CN 1278631 C CN1278631 C CN 1278631C
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- yellow
- chicken
- pickling
- processing method
- chickens
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Abstract
The present invention relates to a processing method of an instant three-yellow chicken. The method comprises: firstly, a three-yellow chicken cleanly processed is cut into blocks to be put in a pickling container; then, a prepared pickling liquid is added in the pickling container filled with the three-yellow chicken blocks for pickling the three-yellow chicken blocks for more than 24 hours, wherein the pickling liquid is prepared from salt, a chicken curing agent, a spice and the like dissolved and soaked in a proper quantity of water. By the processing method, a three-yellow chicken can be eaten conveniently and rapidly by people without being processed with seasonings. In addition, the pickling liquid adopted in the processing method is refined according to popular taste. Thus, the pickled three-yellow chicken provided by the processing method has the advantages of thick avian taste, smooth mouth feel, crispness, tenderness, essence and blood regulation, vital energy invigoration, mentality cultivation, etc.
Description
Technical field
The present invention relates to food processing technology field, relate in particular to a kind of processing method of instant three yellow chicken.
Background technology
Three yellow chickens with its delicate mouthfeel, meat flavour is pure and be subjected to liking of consumers in general day by day.But three yellow chickens of Xiao Shouing or pickle processing in the market, or through the prepared food three yellow chickens of deep processing without any; For without any three yellow chickens of pickling processing, people also need the processing procedure of long period when edible, as pickle etc., and can't satisfy the requirement of the food fast food that people pursue; For the prepared food three yellow chickens through deep processing, then people can't select suitable edible way according to the needs of oneself.
Summary of the invention
The processing method that the purpose of this invention is to provide a kind of instant three yellow chicken need not through the long processing time people, just can select suitable cooking method to cook edible to three yellow chickens according to the hobby of oneself.
The object of the present invention is achieved like this: the processing method of instant three yellow chicken is: at first, be positioned in the curing container handling three clean yellow chickens; Then, the pickling liquid that modulates is added in the curing container that is placed with three yellow chickens, carry out pickling of three yellow chickens.
Described pickling liquid comprises: (100kg three yellow chicken consumptions)
Salt: 25-35kg chicken curing agent: 15-20kg
Chicken essence: 400-600g monosodium glutamate: 0.8-1.5kg
Inosinic acid+guanosine nucleotide: 200-400g zanthoxylum powder: 40-60g
Aniseed powder: 40-60g Ground Cloves: 20-40g
Husky ginger powder: 15-25g kaempferia galamga powder: 15-25g
Radix Angelicae Sinensis: 5-15g Radix Codonopsis: 5-15g
The fleece-flower root: 5-15g matrimony vine: 5-15g
With above-mentioned each components dissolved, be soaked in and promptly generate pickling liquid in the suitable quantity of water.
The described temperature that is used to dissolve, soak the water of each component should be less than 40 ℃.
The described pickling liquid that modulates being added in the curing container that is placed with three yellow chickens, the process need of pickling that carries out three yellow chickens carries out under 0-4 ℃ of condition.
The described pickling liquid that modulates being added in the curing container that is placed with three yellow chickens, the process need of pickling that carries out three yellow chickens continues more than 24 hours.
The processing method of described instant three yellow chicken also comprises: will pickle the three yellow chickens of finishing place-quick-frozen that the quick-freezing room of 25--32 ℃ carried out 10 hours handles; Then, it is encapsulated.
Describedly will handle three clean yellow chickens and be positioned in the curing container and be: be positioned in the curing container after will handling three clean yellow chicken strippings and slicings.
By technique scheme as can be seen, the present invention has adopted three yellow chickens is carried out being sold to the consumer after the corresponding preliminary working, thereby makes people more convenient, quick when selecting edible tri Huang chicken, and need not to re-use seasoning matter it is handled.In addition, pickling liquid of the present invention is for forming according to popular taste is refining, and therefore, three yellow chickens after provided by the present invention the pickling have that the chicken flavor is strong, mouthfeel is lubricious, sliding tender, and the advantage such as regulate that essence and blood, beneficial gas are reposed of delicious and crisp.
The specific embodiment
The specific embodiment of the present invention is as follows: the processing method of instant three yellow chicken is: at first, be positioned in the curing container handling three clean yellow chickens; Then, the pickling liquid that modulates is added in the curing container that is placed with three yellow chickens, carry out pickling of three yellow chickens.
Described pickling liquid is that example describes with 100kg three yellow chicken consumptions:
Salt: 30kg chicken curing agent: 18kg
Chicken essence: 500g monosodium glutamate: 1kg
Inosinic acid+guanosine nucleotide: 300g zanthoxylum powder: 50g
Aniseed powder: 50g Ground Cloves: 30g
Husky ginger powder: 30g kaempferia galamga powder: 30g
Radix Angelicae Sinensis: 10g Radix Codonopsis: 10g
The fleece-flower root: 10g matrimony vine: 10g
With above-mentioned each components dissolved, be soaked in the suitable quantity of water promptly to generate and be used to pickle the pickling liquid of three yellow chickens; The temperature that is used to dissolve, soak the water of each component should be pickled effect to avoid the influence of part component volatilization less than 40 ℃.Root needs the amount of above-mentioned each component also can adjust.
The of the present invention pickling liquid that modulates being added in the curing container that is placed with three yellow chickens, the process need of pickling that carries out three yellow chickens carries out under 0-4 ℃ of condition.And the pickling liquid that modulates is added in the curing container that is placed with three yellow chickens, pickle, the process need of pickling of three yellow chickens continued more than 24 hours, and is tasty to guarantee.
The present invention also comprises: will pickle the three yellow chickens of finishing place-quick-frozen that the quick-freezing room of 25--32 ℃ carried out 10 hours handles; Then, it is encapsulated sale.
In addition, people's is edible for convenience, is positioned in the curing container after the three yellow chicken strippings and slicings that can also processing is clean again and pickles.
The three yellow chickens that utilize processing method of the present invention to process can be adopted multiple different cooking method to reprocess the back and be eaten, for example:
Cook: after instant three yellow chicken is thawed, be cut into the fritter about 50 grams, going into boiling water, to boil pot back be edible in 5 minutes, soup can be equipped with behind the condiment edible simultaneously;
Steamed wheaten foods: split half after instant three yellow chicken thawed, be cut into the brief note about 2 centimetres again, putting into the steaming of pot very hot oven was edible in 10 minutes;
The fried food: after instant three yellow chicken is thawed, be cut into the fritter about 50 grams, fried to the crust flavescence to put into 190-200 degree deep fat after egg white and the cooking starch starching, common 4 minutes is edible.
Also can adopt micro-wave oven to heat the back after instant three yellow chicken thaws eats.
Claims (4)
1, a kind of processing method of instant three yellow chicken, it is characterized in that: at first, be positioned in the curing container handling three clean yellow chickens, then, the pickling liquid that modulates is added in the curing container that is placed with three yellow chickens, carry out pickling of three yellow chickens, the process need of pickling continued more than 24 hours, made the used pickling liquid of 100kg three yellow chickens and comprised:
Salt: 25-35kg chicken curing agent: 15-20kg
Chicken essence: 400-600g monosodium glutamate: 0.8-1.5kg
Inosinic acid+guanosine nucleotide: 200-400g zanthoxylum powder: 40-60g
Aniseed powder: 40-60g Ground Cloves: 20-40g
Husky ginger powder: 15-25g kaempferia galamga powder: 15-25g
Radix Angelicae Sinensis: 5-15g Radix Codonopsis: 5-15g
The fleece-flower root: 5-15g matrimony vine: 5-15g
With the dissolving of above-mentioned each component, be soaked in and promptly make pickling liquid in the suitable quantity of water, the temperature of the described water that is used to dissolve, soak each component is less than 40 ℃.
2, the processing method of instant three yellow chicken according to claim 1 is characterized in that: the described pickling liquid that modulates being added in the curing container that is placed with three yellow chickens, the process need of pickling that carries out three yellow chickens carries out under 0-4 ℃ of condition.
3, the processing method of instant three yellow chicken according to claim 1 is characterized in that: also comprise with pickle the three yellow chickens of finishing place-quick-freezing room of 25--32 ℃ carries out quick-frozen in 10 hours to be handled; Then, it is encapsulated.
4, the processing method of instant three yellow chicken according to claim 1 is characterized in that: will handle three clean yellow chickens and be positioned in the curing container and be: be positioned in the curing container after will handling three clean yellow chicken strippings and slicings.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021257450A CN1278631C (en) | 2002-08-15 | 2002-08-15 | Processing method of instant three yellow chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021257450A CN1278631C (en) | 2002-08-15 | 2002-08-15 | Processing method of instant three yellow chicken |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1475148A CN1475148A (en) | 2004-02-18 |
| CN1278631C true CN1278631C (en) | 2006-10-11 |
Family
ID=34143036
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021257450A Expired - Fee Related CN1278631C (en) | 2002-08-15 | 2002-08-15 | Processing method of instant three yellow chicken |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1278631C (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100401923C (en) * | 2004-08-11 | 2008-07-16 | 浙江工业大学 | Process for preparing salt baked chicken |
| CN102273676B (en) * | 2011-06-23 | 2013-01-30 | 河南省淇县永达食业有限公司 | Method for preparing instant chicken soup |
| CN102210460A (en) * | 2011-06-28 | 2011-10-12 | 蚌埠市百益畜牧有限公司 | Technology for processing marinated chicken product |
| CN106071949A (en) * | 2016-06-21 | 2016-11-09 | 广西悦绿源农业科技发展有限公司 | The production method of quick-freezing water Steamed chicken |
-
2002
- 2002-08-15 CN CNB021257450A patent/CN1278631C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1475148A (en) | 2004-02-18 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20061011 Termination date: 20210815 |