CN104172204A - Production method of flavor stewed chicken in soy sauce - Google Patents
Production method of flavor stewed chicken in soy sauce Download PDFInfo
- Publication number
- CN104172204A CN104172204A CN201410450978.8A CN201410450978A CN104172204A CN 104172204 A CN104172204 A CN 104172204A CN 201410450978 A CN201410450978 A CN 201410450978A CN 104172204 A CN104172204 A CN 104172204A
- Authority
- CN
- China
- Prior art keywords
- chicken
- killed
- hours
- preparation
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a production method of flavor stewed chicken in soy sauce. The production method comprises the following steps: taking a chicken bred outside a cage for 7-8 months, white granulated sugar, soy sauce, salt, anise and the like, injecting, rolling, salting, air drying and drying. Due to the unique production technology, the stewed chicken in soy sauce has the characteristics of purplish red color, strong sauce flavor, refreshing sweet and spicy mouthfeel, compact tissue and the like, and the problems of the traditional sauced process that salinity and color are not stable, the mouthfeel is not good and the tissue is loose are solved.
Description
Technical field
The present invention relates to sauce halogen food, relate in particular to a kind of preparation method of local flavor chicken simmered in brown sauce.
Background technology
Stewed meat products refers to, and fresh (freezing) livestock and poultry and edible byproduct are placed in the water that is added with salt, soy sauce (or not adding), spice, through precooking, soak, hot plate, the sauce halogen series meat products that forms of the processes such as sauce system (stew in soy sauce).Chicken simmered in brown sauce, as one of representative of chinese tradition sauce spiced and stewed food, because its unique local flavor is more and more subject to consumers in general's welcome, still, is made and is not suitable for factory's large-scale production by conventional method because of product, and mouthfeel is softer, bite deficiency.Be necessary to study a kind of new chicken simmered in brown sauce manufacture craft, make its applicable large-scale production, mouthfeel and taste obtain stable and improve, and produce the chicken simmered in brown sauce product of high-quality.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of local flavor chicken simmered in brown sauce, the method, taking family chicken as primary raw material, is made the splendid local flavor chicken simmered in brown sauce of color and institutional framework.
For reaching this object, the present invention by the following technical solutions:
A preparation method for local flavor chicken simmered in brown sauce, specifically comprises the following steps:
(a), pretreatment: the family chicken of putting in a suitable place to breed 7-8 month is processed into chicken, killed or stripped feather off, dries;
(b), the preparation of injection feed liquid: by following weight preparation feed liquid salt 2～4kg, white sugar 17～20kg, monosodium glutamate 0.5～1.2kg, soy sauce 11～15kg, chicken essence 0.35～0.45kg, chicken fine powder 0.5～0.8kg, Monascus color 0.02～0.04kg, spice water 50～60kg, is mixed to get feed liquid;
(c), injection: feed liquid is expelled in chicken, killed or stripped feather off, and injection rate reaches and accounts for 28%～35% of chicken, killed or stripped feather off gross weight, feed temperature≤6 DEG C;
(d), tumbling: the chicken, killed or stripped feather off after injection is carried out to tumbling, and 5～7 hours total times, every work 25 minutes, stops 15 minutes; Chicken, killed or stripped feather off after tumbling is put in feed liquid and soaks and pickle for 18～25 hours, within every 5～7 hours, stir once feed temperature≤6 DEG C;
(e), air-dry: by chicken, killed or stripped feather off between air humidity 35%～50%, room temperature≤-3 DEG C, under the condition of wind-force 4～6m/s air-dry 45～55 hours;
(f), dry: it is between 75～80% to going out rate that 70～85 DEG C of conditions are dried, then toasts and come out of the stove for 3 hours under 90～92 DEG C of conditions.
Preferential, spice water boils and forms by the following method: anise, cassia bark, cloves, fennel seeds, dried orange peel, Chinese prickly ash, chilli and water are appropriate, and boiled rear little fire keeps 2～3 hours, is brewed into spice water, and being cooled to temperature is below 6 DEG C.
Preferential, the ingredients by weight of spice water is anistree 0.2～0.25kg, cassia bark 0.15～0.3kg, cloves 0.05～0.07kg, fennel seeds 0.1～0.4kg, dried orange peel 0.12～0.15kg, Chinese prickly ash 0.15～0.2kg, chilli 5～8kg and water 40～55kg.
Preferential, after baking step, add heat radiation step: under 12～15 DEG C of conditions of temperature, dispel the heat to chicken central temperature be below 18 DEG C.
Profitable fruit of the present invention: the stewed duck with bean sauce that the present invention produces is because of its unique production technology, it is purplish red that product has color, the features such as sauce taste is strong, sweet peppery tasty and refreshing, tissue tight, the generation of the phenomenon such as salinity, the color of having avoided traditional sauce halogen technology to cause are unstable, mouthfeel tissue is dispersed.
Detailed description of the invention
Further illustrate technical scheme of the present invention below by detailed description of the invention.
Flavouring-soy-sauce process for making chicken of the present invention, comprises the steps:
1, pretreatment: the family chicken of 1.6-1.8kg is processed into chicken, killed or stripped feather off, dries.
2, the preparation of injection feed liquid:
1., spice water boils: anistree 0.22kg, cassia bark 0.2kg, cloves 0.06kg, fennel seeds 0.25kg, dried orange peel 0.14kg, Chinese prickly ash 0.18kg, chilli 6kg, water: 50kg, boiled rear little fiery maintenance 2 hours, is brewed into spice water.Entering 1～7 DEG C of storehouse, to be cooled to 6 DEG C of water temperatures following stand-by.
2., injection feed liquid proportioning: salt 3kg, white sugar 18kg, monosodium glutamate 0.9kg, soy sauce 12kg, chicken essence 0.4kg, chicken fine powder 0.7kg, Monascus color 0.03kg, spice water 55kg
3, injection: adopt high-pressure injection machine to inject, injection rate reaches and accounts for 30% of chicken, killed or stripped feather off weight, feed temperature≤6 DEG C
4, tumbling, pickle: first adopt tumbler to carry out tumbling the chicken, killed or stripped feather off after injection, program setting is: 46 hours total times, work 25 minutes, stop 15 minutes; Chicken, killed or stripped feather off after tumbling is put in feed liquid and soaked 25 hours, within while pickling every 6 hours, stir once feed temperature≤6 DEG C.
5, air-dry: chicken, killed or stripped feather off is hung in freezer, keep dry, certain wind-force (4～6m/s), air-dry time 50 hours, between air humidity 35%～50%, room temperature≤-3 DEG C.
6, dry: first drying room temperature should be set in to 75 DEG C, treat temperature rise to 80 DEG C, then chicken, killed or stripped feather off is pushed to drying room dry, drying course is noted drying room temperature homogeneity, dry to the rate of drying out be 75%, then 90 DEG C of bakings can be come out of the stove for 3 o'clock.
7, heat radiation: 12～15 DEG C of heat dissipation environment temperature, dispel the heat to central temperature below 18 DEG C.
8, packaging: adopt aluminium foil bag vacuum packaging.
9, sterilization: adopt the sterilization of conventional high-temperature sterilization mode, be water-cooled to 35 DEG C of water temperatures and take the dish out of the pot.
Know-why of the present invention has below been described in conjunction with specific embodiments.These are described is in order to explain principle of the present invention, and can not be interpreted as by any way limiting the scope of the invention.Based on explanation herein, those skilled in the art does not need to pay performing creative labour can associate other detailed description of the invention of the present invention, within these modes all will fall into protection scope of the present invention.
Claims (4)
1. a preparation method for local flavor chicken simmered in brown sauce, is characterized in that the method specifically comprises the following steps:
(a), pretreatment: the family chicken of putting in a suitable place to breed 7-8 month is processed into chicken, killed or stripped feather off, dries;
(b), the preparation of injection feed liquid: by following weight preparation feed liquid salt 2～4kg, white sugar 17～20kg, monosodium glutamate 0.5～1.2kg, soy sauce 11～15kg, chicken essence 0.35～0.45kg, chicken fine powder 0.5～0.8kg, Monascus color 0.02～0.04kg, spice water 50～60kg, is mixed to get feed liquid;
(c), injection: feed liquid is expelled in chicken, killed or stripped feather off, and injection rate reaches and accounts for 28%～35% of chicken, killed or stripped feather off gross weight, feed temperature≤6 DEG C;
(d), tumbling: the chicken, killed or stripped feather off after injection is carried out to tumbling, and 5～7 hours total times, every work 25 minutes, stops 15 minutes; Chicken, killed or stripped feather off after tumbling is put in feed liquid and soaks and pickle for 18～25 hours, within every 5～7 hours, stir once feed temperature≤6 DEG C;
(e), air-dry: by chicken, killed or stripped feather off between air humidity 35%～50%, room temperature≤-3 DEG C, under the condition of wind-force 4～6m/s air-dry 45～55 hours;
(f), dry: it is between 75～80% to going out rate that 70～85 DEG C of conditions are dried, then toasts and come out of the stove for 3 hours under 90～92 DEG C of conditions.
2. the preparation method of local flavor chicken simmered in brown sauce according to claim 1, it is characterized in that, described spice water boils and forms by the following method: anise, cassia bark, cloves, fennel seeds, dried orange peel, Chinese prickly ash, chilli and water are appropriate, boiled rear little fire keeps 2～3 hours, be brewed into spice water, being cooled to temperature is below 6 DEG C.
3. the preparation method of local flavor chicken simmered in brown sauce according to claim 2, it is characterized in that, the ingredients by weight of described spice water is anistree 0.2～0.25kg, cassia bark 0.15～0.3kg, cloves 0.05～0.07kg, fennel seeds 0.1～0.4kg, dried orange peel 0.12～0.15kg, Chinese prickly ash 0.15～0.2kg, chilli 5～8kg and water 40～55kg.
4. the preparation method of local flavor chicken simmered in brown sauce according to claim 1, is characterized in that adding heat radiation step after baking step: under 12～15 DEG C of conditions of temperature, dispel the heat to chicken central temperature be below 18 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410450978.8A CN104172204A (en) | 2014-09-05 | 2014-09-05 | Production method of flavor stewed chicken in soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410450978.8A CN104172204A (en) | 2014-09-05 | 2014-09-05 | Production method of flavor stewed chicken in soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104172204A true CN104172204A (en) | 2014-12-03 |
Family
ID=51953769
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410450978.8A Pending CN104172204A (en) | 2014-09-05 | 2014-09-05 | Production method of flavor stewed chicken in soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104172204A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982961A (en) * | 2015-07-09 | 2015-10-21 | 藤桥食品有限公司 | Medicated chicken processing method |
| CN106036760A (en) * | 2016-06-21 | 2016-10-26 | 河南永达清真食品有限公司 | Spiced water and method for manufacturing chicken tendon strings by utilizing spiced water |
| CN106616461A (en) * | 2016-12-26 | 2017-05-10 | 岭南师范学院 | Formula and preparation method of seafood-flavor sauce-braised chickens |
| CN112869051A (en) * | 2020-12-24 | 2021-06-01 | 四川旅游学院 | Braised chicken leg and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101502317A (en) * | 2009-03-17 | 2009-08-12 | 刘文平 | Medicinal food air-dried chicken and method for producing the same |
| CN102224941A (en) * | 2011-04-29 | 2011-10-26 | 成都丰丰食品有限公司 | Sauced split duck leisure food and production method thereof |
| CN102342533A (en) * | 2011-09-23 | 2012-02-08 | 昆明华曦牧业集团有限公司 | Method for processing instant smoked chicken |
| CN103610101A (en) * | 2013-11-25 | 2014-03-05 | 攀枝花市行远牧业有限责任公司 | Air-dried chicken and making method thereof |
| CN103932216A (en) * | 2014-01-28 | 2014-07-23 | 南通双和食品有限公司 | Air-drying and aging processing method of Langshan chicken |
-
2014
- 2014-09-05 CN CN201410450978.8A patent/CN104172204A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101502317A (en) * | 2009-03-17 | 2009-08-12 | 刘文平 | Medicinal food air-dried chicken and method for producing the same |
| CN102224941A (en) * | 2011-04-29 | 2011-10-26 | 成都丰丰食品有限公司 | Sauced split duck leisure food and production method thereof |
| CN102342533A (en) * | 2011-09-23 | 2012-02-08 | 昆明华曦牧业集团有限公司 | Method for processing instant smoked chicken |
| CN103610101A (en) * | 2013-11-25 | 2014-03-05 | 攀枝花市行远牧业有限责任公司 | Air-dried chicken and making method thereof |
| CN103932216A (en) * | 2014-01-28 | 2014-07-23 | 南通双和食品有限公司 | Air-drying and aging processing method of Langshan chicken |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982961A (en) * | 2015-07-09 | 2015-10-21 | 藤桥食品有限公司 | Medicated chicken processing method |
| CN106036760A (en) * | 2016-06-21 | 2016-10-26 | 河南永达清真食品有限公司 | Spiced water and method for manufacturing chicken tendon strings by utilizing spiced water |
| CN106616461A (en) * | 2016-12-26 | 2017-05-10 | 岭南师范学院 | Formula and preparation method of seafood-flavor sauce-braised chickens |
| CN112869051A (en) * | 2020-12-24 | 2021-06-01 | 四川旅游学院 | Braised chicken leg and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102150882B (en) | Novel method for making savory sauce duck | |
| CN103750395B (en) | A kind of pot-stewed fowl bullfrog processing technology | |
| CN103271360B (en) | A kind of preparation method of whole rabbit goods | |
| CN104397750B (en) | Method for processing sauced chicken giblets | |
| CN102805378B (en) | Method for processing instant flavored catfish fillets | |
| CN104172204A (en) | Production method of flavor stewed chicken in soy sauce | |
| CN102204661A (en) | Consumption peppers and process for preparing same | |
| CN101999590A (en) | Soup stock stretched noodles and preparation method thereof | |
| CN103829269A (en) | Western-style chicken granule preparation method | |
| CN104432153B (en) | Production method of smoked pork tongues | |
| CN103976228A (en) | Pork trotter beautifying porridge and preparation method thereof | |
| CN105360943A (en) | Non-fried instant noodles with flavor of hams | |
| CN104286891A (en) | Spicy and hot rabbit meat and preparation method thereof | |
| CN103519207B (en) | Seasoning food taking chicken esophagi and glandular stomachs as raw materials | |
| CN102240021A (en) | Beef soap base troche | |
| CN105310053A (en) | Fish paste capable of maintaining beauty and making method thereof | |
| CN104323321A (en) | Sauce flavor preserved meat and pickling method thereof | |
| CN104068415A (en) | Preparation process of cured western duck | |
| CN104366152A (en) | Chocolate steamed stuffed bun and production method thereof | |
| CN102771806A (en) | Production method for Tujia braised meat | |
| CN106261901A (en) | A kind of black green pepper sausage and preparation method thereof | |
| CN111903954A (en) | Fermented chopped chili flavor seasoning sauce and preparation method thereof | |
| CN105614787A (en) | Preparation method of crisp and tasty color pepper | |
| CN105410650A (en) | Production technology of paper mulberry tree leaf juice noodles | |
| CN105325914A (en) | Sauced eggs and making method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141203 |
|
| WD01 | Invention patent application deemed withdrawn after publication |