CN1522608A

CN1522608A - Flavor smoked chicken making method

Info

Publication number: CN1522608A
Application number: CNA031339182A
Authority: CN
Inventors: 刘万成
Original assignee: 刘士纯
Priority date: 2003-09-05
Filing date: 2003-09-05
Publication date: 2004-08-25
Anticipated expiration: 2023-09-05
Also published as: CN1264433C

Abstract

The present invention relates to a production method of Liu's smoked chicken, said method includes the following steps: firstly, selecting health chicken, killing, dressing, moulding, soaking in water to remove residual blood, placing the soaked chicken into soup pot, adding Chinese herbal medicine and flavouring material, boiling and cooking the chicken, placing the cooked chicken into smoking furnace to colour it and increase its flavour, adopting high-quality white sugar as smoking material, and smoking the skin of chicken to light jujube red colour and applying sesame oil so as to obtain the invented finished product Liu's smoked chicken with palatable taste. The described Chinese herbal medicine and flavouring material includes zanthoxylum husk, dahurian angelica root, fresh ginger, katsumada's galangal seed, cinnamon bark, clove and others.

Description

The preparation method of local flavor smoked chicken

Technical field

The present invention relates to a kind of preparation method of smoked chicken, the preparation method that particularly relates to a kind of famous brand food one local flavor smoked chicken of local tradition local flavor, it is improvement to the preparation method of existing smoked chicken, especially to having replenishing of smoked chicken kind now, belong to the meat product process technology, be suitable for the family and the catering trade and adopt.

Background technology

Chicken is one of the most familiar poultry of people, therefore, method of eating chicken among the people is also a lot, for example stew chicken in clear soup, yellow braised chicken, imperial court roast chicken and U.S.'s fried chicken, the cooking method that all belongs to Hot dishes, all decline and the difficult permanent preservations to some extent of its color, smell and taste are eaten in cold, as one of cooking method of cold dish, the manufacture craft of smoked chicken has multiple, but forms by step such as boiling and smoke substantially, needs to add Chinese prickly ash in boiling step, aniseed, condiment such as salt and monosodium glutamate, to regulate the taste of chicken, need that in smoking step the chicken of boiling is put into smoked pot and smoke, and add sugar as smoked material in smoked pot, the flue gas that utilizes sugar at high temperature to produce makes the chicken colouring of boiling and increases flavor.Because use condiment more single in the manufacture craft of above-mentioned smoked chicken, whole process does not have unified technical standard, therefore, the smoked chicken taste that each producer makes differs, its smoked chicken quality of producing was both unstable, and taste is also poor, and the needs of incompatibility large-scale industrial production.For this reason, people have carried out continual research to improving the smoked chicken quality, for example Chinese invention patent application 97122353.X number, provided " a kind of production method of smoked chicken ", it is by immersion, boiling and smoke three processing steps realizes, immersion is chicken to be placed on soaked in the refrigerant water 3～10 hours, boil is that chicken was boiled under 100 ℃ 1.5～3 hours, and get the condiment that accounts for chicken weight 0.4～0.6%, 1.5～3% salt, 0.1～0.3% monosodium glutamate adds in the slaughterhouse, condiment wherein is by 8～18% (weight ratio) aniseed, 5～15% Chinese prickly ashes, 5～15% cardamoms, 5～15% Chinese cassia trees, 3～10% fructus amomis, 2～10% cloves, 4～10% is cool in vain, 5～15% roots of Dahurain angelica, 3～10% fennels, 2～10% dried orange peels, 4～15% tsaokos are formed, smoking is to carry out under 1600～2000 ℃, smokes to get final product in 10～15 minutes.The smoked chicken of producing by this method, taste smoked chicken more in the past is pure, bright aromatic strongly fragrant, the degree of saltiness is agreeable to the taste, oily but not greasy, the smoked chicken quality had obvious improvement more in the past, but its manufacturing process is difficult for grasping, especially its temperature height, time of smoking operation is long, do not note slightly making and smoke raw material blackening change hardship, its selected condiment composition also needs further perfect simultaneously.

Summary of the invention

The objective of the invention is to overcome the above-mentioned deficiency of prior art,, provided the preparation method of a kind of Liu family smoked chicken by the manufacture craft of existing smoked chicken is improved.The more existing smoked chicken taste of the smoked chicken that the Chinese herbal medicine processing and fabricating that this method utilization is chosen goes out is purer, mouthfeel is better, bright more aromatic strongly fragrant, the degree of saltiness is agreeable to the taste, oily but not greasy, the smoked chicken quality has had more obvious raising.

The technical scheme that the present invention provides is: the preparation method of this Liu family smoked chicken includes following steps:

1. select that healthy anosis chicken is butchered for use, behind the unhairing, clean thorax, moulding, put into water and soak, water temperature will be lower than room temperature, and soak time is 7～8 hours, to remove surplus blood in the chicken;

2. soaked chicken is put into slaughterhouse, add Chinese herbal medicine and flavouring, water is boiled and remain on 95～98 ℃ of following boiled chicken, and the time is 2～2.5 hours, and the floating oil layer thickness in the slaughterhouse remains on 5～8mm, and is constant to safeguard water temperature;

3. the chicken of boiling is put into censer colouring increasing flavor, smoked material adopts the high-quality soft white sugar, soft white sugar is put into stove, in the time of 180～220 ℃, produce flue gas after white sugar is heated and smoke the raw material chicken, the time of smoking is 3～5 minutes, and the chicken epidermis is smoked to shallow purplish red, and then smear sesame oil, be the finished product smoked chicken.

The prescription of processing per 100 chickens is as follows: (every chicken heavily is 1.40～1.55 kilograms)

Chinese prickly ash 100～130 grams, the root of Dahurain angelica 80～120 grams, fresh ginger 100～150 grams,

Cardamom 50～70 grams, Chinese cassia tree 100～130 grams, pepper 8～10 grams,

Cloves 40～50 grams, galingal 140～160 grams, kaempferia galamga 40～60 grams,

Fructus amomi 90～110 grams, Amomum globosum loureiro 70～90 grams, spiceleaf 40～60 grams,

Salt 2000～2200 grams, monosodium glutamate 100～120 grams, sesame oil is an amount of.

The quality standard of finished product smoked chicken is: water content＜65%, content of nitrite 0.03 gram ‰, total number of bacteria＜5000, malignant bacteria must not detect, the finished product external form is complete, epidermis does not have assorted hair, the delicious free from extraneous odour of lighter color purplish red.

Compared with prior art, the invention has the beneficial effects as follows: perfect existing Chinese herbal medicine is applied to the technology that smoked chicken is made, make this smoked chicken have the effect of herbal cuisine, the more existing smoked chicken taste of the smoked chicken of producing is purer, mouthfeel is better, bright more aromatic strongly fragrant, the degree of saltiness is agreeable to the taste, oily but not greasy, the smoked chicken quality has had more obvious raising.

The specific embodiment

Below in conjunction with embodiment formation of the present invention is described in detail:

In the embodiment that the present invention provides, to select at first when making Liu family's smoked chicken that healthy anosis chicken is butchered for use, behind the unhairing, clean thorax, moulding, put into water and soak, water temperature will be lower than room temperature, and soak time is 7 hours, with surplus blood in the removing chicken; Again soaked chicken is put into slaughterhouse, add Chinese herbal medicine and flavouring, water is boiled and remain on 95 ℃ of following boiled chicken, and the time is 2 hours, and the floating oil layer thickness in the slaughterhouse remains on 5mm, and is constant to safeguard water temperature; Then the chicken of boiling is put into censer colouring increasing flavor, smoked material adopts the high-quality soft white sugar, soft white sugar is put into stove, smoking temperature is 200 ℃, produce flue gas after white sugar is heated and smoke the raw material chicken, the time of smoking is 3～5 minutes, and the chicken epidermis is smoked to shallow purplish red, smear sesame oil at last again, be the finished product smoked chicken.

The prescription of processing per 100 chickens is as follows: (every chicken heavily is 1.40～1.55 kilograms) Chinese prickly ash 80 grams, the root of Dahurain angelica 100 grams, fresh ginger 150 grams, cardamom 60 grams, Chinese cassia tree 100 grams, pepper 8 grams, cloves 50 grams, galingal 150 grams, kaempferia galamga 50 grams, fructus amomi 100 grams, Amomum globosum loureiro 80 grams, spiceleaf 50 grams, salt 2000 grams, monosodium glutamate 120 grams, sesame oil is an amount of.

Claims

1. the preparation method of Liu family's smoked chicken is characterized in that including following steps:

(1). select that healthy anosis chicken is butchered for use, behind the unhairing, clean thorax, moulding, put into water and soak, water temperature will be lower than room temperature, and soak time is 7～8 hours, to remove surplus blood in the chicken:

(2). soaked chicken is put into slaughterhouse, add Chinese herbal medicine and flavouring, water is boiled and remain on 95～98 ℃ of following boiled chicken, and the time is 2～2.5 hours, and the floating oil layer thickness in the slaughterhouse remains on 5～8mm, and is constant to safeguard water temperature;

(3). the chicken of boiling is put into censer colouring increasing flavor, smoked material adopts the high-quality soft white sugar, soft white sugar is put into stove, in the time of 180～220 ℃, produce flue gas after white sugar is heated and smoke the raw material chicken, the time of smoking is 3～5 minutes, and the chicken epidermis is smoked to shallow purplish red, and then smear sesame oil, be the finished product smoked chicken.

2. the preparation method of the described Liu family of root a tree name claim 1 smoked chicken is characterized in that the prescription of processing per 100 chickens is: (every chicken heavily is 1.40～1.55 kilograms)