CN101147600A

CN101147600A - Method for making roast chicken with crisp bone

Info

Publication number: CN101147600A
Application number: CNA2007101579153A
Authority: CN
Inventors: 王日信
Original assignee: Individual
Current assignee: Individual
Priority date: 2007-10-31
Filing date: 2007-10-31
Publication date: 2008-03-26

Abstract

The present invention relates to a preparation method of crisp bone roasted chicken, in the concrete, it is a technological process for processing raw chicken or raw duck and making it into cooked food. Said technological process includes the following steps: slaughtering, cleaning, shaping, high-temperature roasting and colouring at normal pressure, high-pressure medium-temperature roasting and curing, exhausting and reducing pressure, taking out and cooling, packaging so as to obtain the invented product.

Description

The preparation method of roast chicken with crisp bone

Technical field

The present invention is a kind of technological method for processing of the live chickens duck being manufactured prepared food.

Background technology

Roast chicken is China's a kind of traditional food for thousands of years.Widely popular roast chicken kind among the people is a lot of at present, for example famous " Dezhou well-braised chicken ", " symbol is from the collection roast chicken ", " Dokou roasted chicken ", " ditch outer leaf smoked chicken ", " " Bazhen roast chicken " " or the like.The all processing slakings under normal pressure power of the process of these finished chicken.For example: the technical process of " Dezhou grilled chicken ", " Roast chicken " and " Dokou roasted chicken " is the chicken, killed or stripped feather off surface behind the machining and shaping to be coated with sugar or honey back oil cauldron short time following explode golden yellow, pulls out and puts into for many years the long-used soup pot again and simmer 4～10 hours up to the chicken shortcake and rot to pull out after taking off bone with little fire and form.To replenish the spices juice that some Chinese prickly ashes, aniseed, green onion, ginger, cassia bark, cloves etc. are endured out in the long-used soup of boiled chicken during every batch of boiled chicken, make the chicken that at every turn processes that the taste of dense tempting appetite can be arranged.The manufacture craft process of " ditch outer leaf smoked chicken " is slightly different with said method.It is earlier chicken to be put into the long-time little fire of long-used soup to simmer, and makes its slaking and has dense fragrance.And then put it on the net comb of fumigating in the pot.Sugar is spilt in the bottom of a pan, and heating makes magmaization give birth to cigarette and the chicken surface is smoked become deceive the good-looking commodity look of Huang.The making of " " Bazhen roast chicken " " that existing market occurred in recent years is will put into the fragrance pickling liquid that the different proportionings of usefulness such as genseng with spices, salt and various preciousnesses, glossy ganoderma boil out through the good chicken, killed or stripped feather off of pre-treatment earlier to soak for a long time.Spices, salt etc. are infiltrated up in the chicken body, put into the long-time baking under the temperature about 200 degree of normal pressure baking box after the taking-up and form.The way of above-mentioned several roast chicken sums up that main processes is as follows, is coated with the top layer with sugar or honey, and magmaization makes the chicken surface become reddish yellow to make it that good-looking exterior of commodity be arranged in the high temperature oil cauldron.In order to make chicken crisp mashed, all need to simmer at the medium and small fire of long-used soup pot for a long time, or roasting slowly for a long time in baking box.Thereby the curing process time of chicken is long, and the energy of consumption is many, that is to say that production cost has strengthened.In addition, can infiltrate dearly in the chicken body though chicken is boiled various spice flavors for a long time in long-used soup, the loss that nutriment such as a lot of protein also can be a large amount of in the chicken is in soup.Some that it is said in addition that the long-used soup that does not change also is easy to compile heavy metal or generation can be infiltrated in the chicken body human body inutility matter, and it is unhelpful to human body that the people eats the back throughout the year.The all heating making under normal pressure of the manufacturing process of above-mentioned roast chicken.Want to make the muscles and bones of chicken crisp mashed, must in pot, simmer by long-time little fire.Want to make the muscles and bones of chicken crisp fast mashed, improve the curing temperature of chicken and can realize.Even the temperature of oven for baking reaches degree more than 200 under normal pressure, but the chicken temperature inside can not surpass 100 degree.Reason is to surpass 100 when spending, and the moisture in the chicken can be walked heat by a large amount of evaporator strips, makes that the temperature of slaking can not surpass 100 degree in the chicken.Thereby the muscles and bones of chicken is difficult in the short time crisp fast mashed.If the pressure of the environment when improving barbecue can shorten the curing time.For example when the oven internal pressure reached 1.5 atmospheric pressure, the gasification temperature of water was about 137 degree.The muscles and bones of meat is easy to crisp fast mashed under such HTHP.Make that the mouthfeel of chicken is fine, and crisp bone has been eaten also and can have been had the usefulness of replenishing the calcium to human body by the people.

Summary of the invention

The present invention is directed to the deficiency of the method existence of above-mentioned roast chicken technology, utilize a kind of airtight baking oven that can form HTHP, putting into stove through the live chickens duck after shaping processing and the pickled processing of spices.Adopt different pressure, temperature to toast stage by stage, to go out appearance luster beautiful in baking fast, and muscles and bones is soft, the finished product roast chicken with crisp bone of smell giving off a strong fragrance.Whole baking process process time is short, saves the energy.Be more suitable for commercially producing in enormous quantities.

The main processes of the preparation method of roast chicken with crisp bone of the present invention be by the pre-treatment of chicken, shaping, low temperature soak, the surface of chicken body is coated with sugar or honey, constant-pressure and high-temperature baking are painted, temperature baking slaking in the high pressure, body of heater exhaust step-down is come out of the stove and the cooling packing technical process constitutes.It is characterized in that: the informal voucher live chickens after pre-treatment do not become free extended configuration in making its chicken wings and leg is not gone into the chicken body through shaping, putting it into temperature is lower than to soak after 10～24 hours in the pickling liquids of 10 degree and takes out, smear dense syrup or hydromel at the chicken external surface, put into the baking ovens that temperature under the normal pressure reaches 300 to 350 degree after drying, after its outer surface becomes reddish yellow that the baking oven body is thoroughly airtight, and with furnace temperature be cut to 140 the degree about, keeping in the stove is about 1.3 to 1.8 atmospheric pressure, and with this pressure and temperature keep stop about 15 to 25 minutes the heating after, open drain tap and furnace pressure is dropped under the normal pressure can blow-on take out and bake the chicken body, roasting good chicken can be packed warehouse-in after cooling.Cure composition in the pickling liquid of immersion chicken body is inequality because of the local flavor heterogeneity, they are to use to put into a certain proportion of water with the salt of the proportional relation of weight of being soaked the chicken body and Chinese style flavor seasoning not of the same race and boil out, and can use behind cold filtration.

The advantage of the preparation method of roast chicken with crisp bone of the present invention is: 1, the heating curing time is short in the production process, thereby energy-conservation.2, the muscles and bones of baking chicken can be soft fast under HTHP, accommodates the old man especially, children enjoy.3, the chicken surface colour need not the fried harmful substance of not only having saved grease but also having avoided producing in the high-temperature grease to the pollution of chicken body.4, the roast chicken made of baking has not only been avoided nutrition leak but also various flavor nutritions all are concentrated in the chicken without poach fully.5, chicken subcutaneous fat fusing outflow is external under the HTHP, has reduced the greasy of chicken.

The specific embodiment

Provide the preparation method ins and outs of roast chicken with crisp bone of the present invention below in conjunction with description to example.Chicken after slaughtering through unhairing, extract internal organ, cleaning and the chicken, killed or stripped feather off of pre-treatment such as clean and do shaping again and handle, its chicken wings, chicken leg bending are not gone in the abdominal cavity, make it can not become free extended configuration, reduce to put it into behind its overall volume and salt 10 to 24 hours in the soak that contains flavor seasoning down.In pickled process, make its temperature remain on 10 the degree below avoid bacterial reproduction to make the chicken corruption spoiled.The high time of temperature can lack, and the low pickled time of temperature can longerly make the salt in the pickling liquid and the taste of various flavor seasonings infiltrate in the chicken body.After chicken after salting down was taken out, available a spot of pickling liquid is expelled to the thick places of meat such as Flaccid Coelogyne and pigeon breast made it increase flavor concentration.Do slightly air-dry after, with dense syrup or convert the honey spread chicken external surface of 50% water.The appearance that contains sugar at high temperature can be pasted into beautiful reddish yellow, has increased exterior of commodity U.S. of finished chicken.The pressure baking oven is warmed up to about 300～350 degree, the baking tray that occupies chicken is inserted in the body of heater.Perforation is wanted in the bottom surface of baking tray, and chicken body oil, the water that trickles can flow away during barbecue, avoids collecting in making roast chicken become local boiled chicken in the dish.Constant-pressure and high-temperature kept about 10～15 minutes down, and the heating power of baking oven is low, and the time is long, and the heating power of baking oven is big, and the time can lack.Time length also look chicken in the stove quantity what and adjust.It is painted that this technical process is called the constant-pressure and high-temperature baking.After the chicken surface becomes reddish yellow, with furnace sealing and close air bleeding valve, control stove body temperature instrument is transferred to about 140 degree.This moment, the heat in the high-temperature furnace body evaporated a large amount of steam after by the chicken bulk absorption, and Pai Fang steam increases furnace pressure nowhere.The safety valve of body of heater and pressure limiting valve are set in 1.3 to 1.8 atmospheric pressure, if furnace pressure is when being higher than setting pressure, steam is broken through pressure limiting valve and discharged body of heater, make to maintain under the constant pressure in the stove.About about 120 to 140 degree of the interior water evaporates temperature of chicken body this moment, the muscles and bones of chicken, chicken can rapid aging and soft under this temperature.This technical process is called temperature baking slaking in the high pressure.Heat-insulation pressure keeping stops to heat pressurize after (looking the interior chicken weight of stove and how much adjust time length) about 15～25 minutes.Open air bleeding valve and the pressure in the stove is lowered to open the chicken that fire door will bake and take out, can pack warehouse-in after cooling.

The configuration of the cure in the pickling liquid of immersion chicken body will be adopted different formula rates according to different local flavors.1, per hundred kilograms of chickens of cure prescription for example, the condiment amount that adds in the cure is respectively: 1.5 kilograms of salt, 1 kilogram of sugar, Chinese prickly ash, aniseed, each 30 gram of cassia bark, cloves 5 grams, fennel, nutmeg, each 20 gram of fructus amomi, green onion, each 50 gram of ginger.Condiment is worn into powder, adds 50 kg of water infusions 2 hours after pour in the case of pickled chicken behind the cold filtration and be placed on temperature and be lower than in the environment of 10 degree chicken is marinaded 10 to 24 hours, and pickling liquid must not have the chicken body, and fluid low can be converted water.

Prescription 2, per hundred kilograms of chickens, the condiment amount that adds in the cure is respectively: 1.5 kilograms of salt, red ginseng 50 grams, the Radix Astragali 50 grams, glossy ganoderma 50 grams, the fruit of Chinese wolfberry 50 grams, rhizoma Gastrodiae 10 grams, cloves 10 grams, fructus amomi 10 grams, nutmeg 10 grams constitute the major ingredient of eight delicacies cure, add Chinese prickly ash, cassia bark, ginger, dried orange peel, each 5 gram of fennel in addition again.Pack into cloth bag and to put into 60 kg of water infusions 2～4 hours together, take out the cooled cure liquid of cloth bag and can arrive in the kench and use.This prescription can bake the " Bazhen roast chicken " of the effect of taking care of health.

Claims

1. the preparation method of roast chicken with crisp bone of the present invention mainly is the pre-treatment by chicken, shaping, low temperature soaks, the surface of chicken body is coated with sugar or honey, the constant-pressure and high-temperature baking is painted, temperature baking slaking in the high pressure, what body of heater exhaust step-down was come out of the stove and the cooling packing technical process constitutes, it is characterized in that: the chicken, killed or stripped feather off after the pre-treatment is not become free extended configuration in shaping makes its chicken wings and leg is not gone into the chicken body, put it into temperature and be lower than immersion taking-up after 10 to 24 hours in 10 pickling liquids of spending, smear dense syrup or hydromel at the chicken external surface, put into the baking oven that temperature reaches 300～350 degree after drying, after its outer surface is roasted into reddish yellow, the baking oven body is thoroughly airtight, and furnace temperature is cut to 140 degree and keeps in the stove is 1.3～1.8 atmospheric pressure, this pressure and temperature kept stop heating after 15 to 25 minutes, open drain tap and furnace pressure is dropped to open under the normal pressure fire door to take out the chicken body of baking, can pack warehouse-in after the cooling of chicken body.

2. the preparation method of roast chicken with crisp bone according to claim 1, it is characterized in that: the cure composition in the pickling liquid of immersion chicken body has nothing in common with each other because of the local flavor heterogeneity, they use to put into a certain proportion of water with the salt of the proportional relation of weight of being soaked the chicken body and Chinese style flavor seasoning not of the same race and boil out, and can use after passing through cold filtration.

3. the preparation method of roast chicken with crisp bone according to claim 1 is characterized in that: the pre-treatment of chicken is with the chicken unhairing after slaughtering, extracts internal organ and clean up the technical process that becomes the chicken, killed or stripped feather off for the treatment of that shaping and low temperature soak.

4. the preparation method of roast chicken with crisp bone according to claim 1 is characterized in that: the constant-pressure and high-temperature baking is painted to be the chicken, killed or stripped feather off that the chicken surface is coated with sugar or honey to be put under the normal pressure power temperature reach 300～350 degree baking ovens and toast and made the chicken outer surface be roasted into the technical process of reddish yellow in 10 to 15 minutes.

5. according to the preparation method of the roast chicken with crisp bone described in the claim 1, it is characterized in that: temperature baking slaking is after the chicken external surface is roasted into reddish yellow in the high pressure, body of heater is thoroughly airtight, temperature maintenance is 13～1.8 atmospheric pressure 15 to 25 minutes at 140 degree and maintenance furnace pressure in the stove, and the muscles and bones of chicken is subjected to the crisp mashed technical process of slaking under this state.

6. according to the preparation method of the roast chicken with crisp bone described in the claim 1, it is characterized in that: it is that the chicken after the shaping is put into 10 to 24 hours the technical process of pickling liquid immersion that temperature is lower than 10 degree that low temperature soaks.