CN102132891B

CN102132891B - Making and processing method of braised chicken with milk and fruit taste

Info

Publication number: CN102132891B
Application number: CN2011100318345A
Authority: CN
Inventors: 路政
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-01-30
Filing date: 2011-01-30
Publication date: 2013-02-13
Anticipated expiration: 2031-01-30
Also published as: CN102132891A

Abstract

The invention relates to a making and processing method of a braised chicken, which is characterized in that fresh milk and/or fresh fruit juice is injected into the meat of a chick with entrails removed, the chick is soaked in the fresh milk and/or the fresh fruit juice after the injection is finished, the chick with entrails removed and injected with the fresh milk is soaked in the fresh milk for curing, the chick with entrails removed and injected with the fresh fruit juice is soaked in the fresh fruit juice for curing, and the chick with entrails removed and injected with a mixture of the fresh milk and the fresh fruit juice simultaneously is soaked in the mixture of the fresh milk and the fresh fruit juice for curing, the proportion of the fresh milk and the fresh fruit juice in the mixture is one to one, the curing time is 12 hours, the curing temperature is 20 DEG C, and the fresh fruit juice includes any one of orange juice, apple juice and dew melon juice, and the mixture of the orange juice, the apple juice and the dew melon juice. The method has the beneficial effects of being capable of processing the braised chicken with the milk taste and the fruit taste, thus increasing the diversity of the variety of the braised chicken so as to meet people with different consumption requirements.

Description

A kind of making processing method of braised chicken

Technical field

The present invention relates to poultry meat product and make processing method, specifically a kind of making processing method of braised chicken.

Background technology

The preparation method of braised chicken is comparatively single in the prior art, mainly is spiced, pot-stewed fowl on taste, and main suitable north adult is edible, because its taste is single and the limitation of manufacture craft, has limited the development of braised chicken industry.

Summary of the invention

Technical problem to be solved by this invention is to overcome the deficiencies in the prior art, a kind of making processing method of braised chicken is provided, the technical scheme that its technical problem of invention solution adopts is: batching comprises: major ingredient is clean thorax chick 5-100, fresh milk 0.2-20kg, fresh fruit juice 0.2-20kg, auxiliary material is drinking water 10-100kg, salt 0.1-10kg, honey 0.1-10kg, edible oil 0.15-30kg, ginseng 0.1-2kg, Radix Angelicae Sinensis 0.1-1kg, spiceleaf 0.05-1kg, cassia bark 0.01-2kg, fructus amomi 0.01-1kg, Amomum globosum loureiro 0.01-0.5kg, Chinese prickly ash 0.1-3kg, anistree 0.1-3kg, fabrication processing is: select materials-clean-repair to dry in the air and make-pickle-fried-boiling-system-vacuum packaging of drying in the air-sterilization-cooling-external packing, the concrete process steps of making is: a gets the clean thorax chick that meets GB 16869-2005 standard and cleans, and finishing is dried for subsequent use; The b method for salting is that fresh milk and/or fresh fruit juice are injected in the meat of clean thorax chick, inject and it is soaked in fresh milk and/or the fresh fruit juice after complete, the clean thorax chick of injecting fresh milk is soaked in the fresh milk liquid pickles, the clean thorax chick of injecting fresh fruit juice is soaked in the fresh fruit juice pickles, the clean thorax chick of injecting simultaneously fresh milk and fresh fruit juice is soaked in the mixed liquor of fresh milk and fresh fruit juice and pickles, the ratio of fresh milk and fresh fruit juice is one to one in the mixed liquor, salting period is 12 hours, pickling temperature is 20 degrees centigrade, and described fresh fruit juice comprises orange juice, cider, in the Cantaloupe juice any and orange juice, cider, the mixed liquor of Cantaloupe juice; The clean thorax chick crust that c will pickle is smeared honey, is in 180 degrees centigrade the edible oil frying 1-10 minute in temperature then, and the frying standard is that cock skin presents golden yellow and is as the criterion; The d boiling is put into saucepan with the clean thorax chick of frying, puts into auxiliary material drinking water and salt, ginseng, Radix Angelicae Sinensis, spiceleaf, cassia bark, fructus amomi, Amomum globosum loureiro, Chinese prickly ash, anise, and water temperature is controlled at 90-100 degree centigrade, and the boiling time is 40 minutes; The clean thorax chick that e is good with boiling is pulled the system of drying in the air out, and drop is except unnecessary soup juice, and every clean thorax chick is packed in the food bag to be evacuated with vacuum machine and packs, and namely can be made into the braised chicken finished product; The vacuum-packed braised chicken of the f external packing storage of after sterilization cooling, packing into.The making processing method of this braised chicken also is applicable to the processing of other bird food.

The invention has the beneficial effects as follows that the present invention can process milk flavor and fruity braised chicken, has increased the diversity of taking off chicken breed, to satisfy different consumption demand crowds.

The specific embodiment

Embodiment one: a gets 50 of clean thorax chick that meet the GB16869-2005 standard and cleans, and finishing is dried for subsequent use; B is injected into fresh milk 25g in the meat of every clean thorax chick, injects it to be soaked in after complete and pickles in the fresh milk 12 hours, and pickling temperature is 20 degrees centigrade; The clean thorax chick crust that c will pickle is smeared honey, is frying 5 minutes in 180 degrees centigrade the edible oil in temperature then, and the frying standard is that cock skin presents golden yellow and is as the criterion; The d boiling is put into saucepan with the clean thorax chick of frying, put into auxiliary material drinking water 75kg and salt 2.5kg, ginseng 0.1kg, Radix Angelicae Sinensis 0.2kg, spiceleaf 0.1kg, cassia bark 0.05kg,

Fructus amomi 0.1kg, Amomum globosum loureiro 0.1kg, Chinese prickly ash 0.1kg, anistree 0.1kg, water temperature is controlled at 95 degrees centigrade, and the boiling time is 40 minutes; The clean thorax chick that e is good with boiling is pulled the system of drying in the air out, and drop is except unnecessary soup juice, is evacuated with vacuum machine in every clean thorax chick food bag and pack, namely can be made into the milk braised chicken finished product of distinguishing the flavor of; The vacuum-packed braised chicken of the f external packing storage of after sterilization cooling, packing into.

Embodiment two: a gets 50 of clean thorax chick that meet the GB16869-2005 standard and cleans, and finishing is dried for subsequent use; B is injected into fresh fruit juice 50g in the meat of every clean thorax chick, inject it to be soaked in the fresh fruit juice after complete and pickled 12 hours, pickling temperature is 20 degrees centigrade, and fresh fruit juice can be any and orange juice, the cider in orange juice, cider, the Cantaloupe juice, the mixed liquor of Cantaloupe juice; The clean thorax chick crust that c will pickle is smeared honey, is frying 8 minutes in 180 degrees centigrade the edible oil in temperature then, and the frying standard is that cock skin presents golden yellow and is as the criterion; The d boiling, the clean thorax chick of frying is put into saucepan, put into auxiliary material drinking water 100kg and salt 1.5kg, ginseng 0.1kg, Radix Angelicae Sinensis 0.1kg, spiceleaf 0.1kg, cassia bark 0.05kg, fructus amomi 0.05kg, Amomum globosum loureiro 0.05kg, Chinese prickly ash 0.1kg, enter angle 0.1kg, water temperature is controlled at 95 degrees centigrade, and the boiling time is 40 minutes; The clean thorax chick that e is good with boiling is pulled the system of drying in the air out, and drop is except unnecessary soup juice, is evacuated with vacuum machine in every clean thorax chick food bag and packs, and namely can be made into fruity braised chicken finished product; The vacuum-packed braised chicken of the f external packing storage of after sterilization cooling, packing into.

Embodiment three: a gets 50 of clean thorax chick that meet the GB16869-2005 standard and cleans, and finishing is dried for subsequent use; B is injected into fresh milk 25g and fresh orange-juice 25g mixed liquor in the meat of clean thorax chick, inject it to be soaked in fresh milk and the fresh orange-juice mixed liquor after complete and pickle, salting period is 12 hours, and pickling temperature is 20 degrees centigrade, and the ratio of fresh milk and fresh orange-juice is one to one; The clean thorax chick crust that c will pickle is smeared honey, is frying 10 minutes in 180 degrees centigrade the edible oil in temperature then, and the frying standard is that cock skin presents golden yellow and is as the criterion; The d boiling, the clean thorax chick of frying is put into saucepan, put into auxiliary material drinking water 100kg and salt 1.5kg, ginseng 0.1kg, Radix Angelicae Sinensis 0.1kg, spiceleaf 0.1kg, cassia bark 0.06kg, fructus amomi 0.06kg, Amomum globosum loureiro 0.06kg, Chinese prickly ash 0.1kg, anistree 0.1kg, water temperature is controlled at 95 degrees centigrade, and the boiling time is 40 minutes; The clean thorax chick that e is good with boiling is pulled the system of drying in the air out, and drop is except unnecessary soup juice, is evacuated with vacuum machine in every clean thorax chick food bag and pack, namely can be made into the milk box orange braised chicken finished product of distinguishing the flavor of; The vacuum-packed braised chicken of the f external packing storage of after sterilization cooling, packing into.

Embodiment recited above is described preferred embodiment of the present invention; be not that the spirit and scope of the present invention are limited; under the prerequisite that does not break away from design concept of the present invention; common engineers and technicians make technical scheme of the present invention in this area various modification and improvement; all should fall into protection scope of the present invention; the technology contents that the present invention asks for protection all is documented in claims.

Claims

1. the making processing method of a braised chicken is characterized in that used batching comprises:

Major ingredient: clean thorax chick 5-100, fresh milk 0.2-20kg, fresh fruit juice 0.2-20kg,

Auxiliary material: drinking water 10-100kg, salt 0.1-10kg, honey 0.1-10kg, edible oil 0.15-30kg, ginseng 0.1-2kg, Radix Angelicae Sinensis 0.1-1kg, spiceleaf 0.05-1kg, cassia bark 0.01-2kg, fructus amomi 0.01-1kg, Amomum globosum loureiro 0.01-0.5kg, Chinese prickly ash 0.1-3kg, anistree 0.1-3kg;

Fabrication processing: select materials-clean-repair to dry in the air and make-pickle-fried-boiling-system-vacuum packaging of drying in the air-sterilization-cooling-external packing;

The concrete process steps of making is as follows:

A. get the clean thorax chick that meets the GB16869-2005 standard and clean, finishing is dried for subsequent use;

B. method for salting is that fresh milk and/or fresh fruit juice are injected in the meat of the clean thorax chick after step a processes, inject and it is soaked in fresh milk and/or the fresh fruit juice after complete, the clean thorax chick of injecting fresh milk is soaked in the fresh milk liquid pickles, the clean thorax chick of injecting fresh fruit juice is soaked in the fresh fruit juice pickles, the clean thorax chick of injecting simultaneously fresh milk and fresh fruit juice is soaked in the mixed liquor of fresh milk and fresh fruit juice and pickles, the ratio of fresh milk and fresh fruit juice is 1: 1 in the mixed liquor, salting period is 12 hours, pickling temperature is 20 degrees centigrade, and described fresh fruit juice comprises orange juice, cider, in the Cantaloupe juice any and orange juice, cider, the mixed liquor of Cantaloupe juice;

C. the clean thorax chick crust that will pickle is smeared honey, is in 180 degrees centigrade the edible oil frying 1-10 minute in temperature then, and the frying standard is that cock skin presents golden yellow and is as the criterion;

D. boiling: the clean thorax chick of frying is put into saucepan, put into auxiliary material drinking water and salt, ginseng, Radix Angelicae Sinensis, spiceleaf, cassia bark, fructus amomi, Amomum globosum loureiro, Chinese prickly ash, anise, water temperature is controlled at 90-100 degree centigrade, and the boiling time is 40 minutes;

E. the clean thorax chick that boiling is good is pulled the system of drying in the air out, and drop is except unnecessary soup juice, and every clean thorax chick is packed in the food bag, is evacuated with vacuum machine and packs;

F. the external packing storage of after the sterilization cooling, packing into of the braised chicken after step e processes.