CN113498848A - Processing method of tea barrel chicken - Google Patents
Processing method of tea barrel chicken Download PDFInfo
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- CN113498848A CN113498848A CN202110807457.3A CN202110807457A CN113498848A CN 113498848 A CN113498848 A CN 113498848A CN 202110807457 A CN202110807457 A CN 202110807457A CN 113498848 A CN113498848 A CN 113498848A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 174
- 238000003672 processing method Methods 0.000 title claims abstract description 17
- 241001122767 Theaceae Species 0.000 title abstract 3
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 173
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 210000003491 skin Anatomy 0.000 claims abstract description 27
- 239000000463 material Substances 0.000 claims abstract description 25
- 238000005554 pickling Methods 0.000 claims abstract description 24
- 230000001680 brushing effect Effects 0.000 claims abstract description 23
- 210000002615 epidermis Anatomy 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 15
- 238000009423 ventilation Methods 0.000 claims abstract description 12
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000011248 coating agent Substances 0.000 claims abstract description 6
- 238000000576 coating method Methods 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 6
- 244000269722 Thea sinensis Species 0.000 claims description 54
- 235000013616 tea Nutrition 0.000 claims description 32
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 22
- 229910052799 carbon Inorganic materials 0.000 claims description 22
- 235000009569 green tea Nutrition 0.000 claims description 22
- 235000015090 marinades Nutrition 0.000 claims description 20
- 235000012907 honey Nutrition 0.000 claims description 18
- 241000237502 Ostreidae Species 0.000 claims description 10
- 235000020636 oyster Nutrition 0.000 claims description 10
- 235000015067 sauces Nutrition 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 235000013555 soy sauce Nutrition 0.000 claims description 9
- 238000003307 slaughter Methods 0.000 claims description 8
- 235000021419 vinegar Nutrition 0.000 claims description 8
- 239000000052 vinegar Substances 0.000 claims description 8
- 238000011417 postcuring Methods 0.000 claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 240000007232 Illicium verum Species 0.000 claims description 6
- 235000008227 Illicium verum Nutrition 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims description 6
- 235000017804 Piper guineense Nutrition 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000008157 edible vegetable oil Substances 0.000 claims description 5
- 238000010304 firing Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 1
- 239000003610 charcoal Substances 0.000 claims 1
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000035943 smell Effects 0.000 description 8
- 239000003205 fragrance Substances 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 241000722363 Piper Species 0.000 description 5
- 230000036528 appetite Effects 0.000 description 5
- 235000019789 appetite Nutrition 0.000 description 5
- 238000004898 kneading Methods 0.000 description 5
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 4
- 235000017803 cinnamon Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 230000028327 secretion Effects 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000002500 effect on skin Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing method of tea barrel chicken, belonging to the technical field of chicken processing and comprising the following steps: the method comprises the following steps of chicken pretreatment, pickling post-treatment, baking and the like, and particularly comprises the steps of uniformly coating pickling materials A on clean tender chickens during pickling, then putting the tender chickens into a food-grade fresh-keeping bag, fastening the bag opening, storing at a low temperature, then taking out the tender chickens, washing the tender chickens clean with clean water, pouring tender chicken skins with hot water until the chicken skins are golden yellow, and then hanging the tender chickens in a ventilated place; when ventilation is carried out, firstly, uniformly brushing the curing material B on the epidermis of the tender chicken, then, repeatedly brushing the curing material B on the epidermis of the tender chicken at intervals, and then, uniformly brushing the curing material C on the epidermis of the tender chicken at intervals; the invention has the beneficial effects that: the method adopts a mode of multiple pickling to treat tender chickens, and the finally processed tea barrel chicken is strong in flavor and delicious in taste.
Description
Technical Field
The invention relates to a processing method of chicken, in particular to a processing method of tea barrel chicken.
Background
The chicken has delicious meat and rich nutrition, and is particularly popular with friends who do not like to eat pork.
The traditional methods of chicken are many, but with the progress of times, people are more and more pursuing new eating methods of food, and based on the new eating methods, the application provides a processing method of tea barrel chicken.
Disclosure of Invention
The invention aims to provide a processing method of tea barrel chicken, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
a processing method of tea barrel chicken comprises the following steps:
pretreatment of chickens
Selecting fresh tender chicken qualified for health quarantine, slaughtering according to standard, removing impurities and cleaning;
pickling
Wearing clean gloves, and uniformly coating the marinade A on the cleaned tender chicken;
post-curing treatment of pickling
Putting tender chicken into a food-grade fresh-keeping bag, fastening the bag opening, storing at low temperature, taking out the tender chicken, washing with clean water, pouring the skin of the tender chicken with hot water until the skin becomes golden yellow, and hanging the tender chicken in a ventilated place;
when ventilation is carried out, firstly, uniformly brushing the curing material B on the epidermis of the tender chicken, then, repeatedly brushing the curing material B on the epidermis of the tender chicken at intervals, and then, uniformly brushing the curing material C on the epidermis of the tender chicken at intervals;
roasting
Transferring tender chicken into a carbon fire furnace, pouring boiling water into a plate in the carbon fire furnace, putting green tea into the plate, covering the plate with a cover, firing the chicken by high-temperature carbon fire, taking out the tender chicken, uniformly brushing edible oil on the chicken skin, putting the chicken into the carbon fire furnace, roasting the chicken skin at low temperature in a sealed manner, taking out the chicken, and finishing the roasting of the chicken in a tea bucket;
wherein the marinade A is prepared from the following raw materials in a mass ratio of 10: 1: 2:1:1:20 of green tea, bay leaves, cassia, pepper, star anise and edible salt, and grinding into powder;
the marinade B is prepared from the following components in percentage by volume of 10: 1:1.5:10, and uniformly stirring the soy sauce, the honey, the oyster sauce and the tea water infused by the green tea;
the marinade C is prepared by uniformly stirring white vinegar, honey, edible white spirit and cold boiled water in a volume ratio of 10:2:1: 40.
As a further scheme of the invention: in the pickling process, kneading is carried out on each part of the tender chicken, and the kneading time is 10-15 minutes.
As a still further scheme of the invention: in the baking process, the low-temperature baking time is 15-25 minutes.
As a still further scheme of the invention: in the baking process, the baking time of the high-temperature carbon fire is 15-25 minutes later.
As a still further scheme of the invention: before the step of roasting, the ventilation time of the tender chicken is 4-6 hours, and the chicken skin is dried and tightened.
As a still further scheme of the invention: in the step of post-curing, the temperature is 1-5 ℃ and the time is 1-3 hours when the food is stored at low temperature.
Compared with the prior art, the invention has the beneficial effects that: the method adopts a mode of multiple pickling to treat tender chickens, and the finally processed tea barrel chicken is strong in flavor and delicious in taste.
Detailed Description
The technical solution of the present patent will be described in further detail with reference to the following embodiments.
Example 1
A processing method of tea barrel chicken comprises the following steps:
pretreatment of chickens
Selecting fresh tender chicken qualified for quarantine, slaughtering according to standard, removing impurities, cleaning, and generally making tender chicken in tea bucket with weight of about 3 jin (before slaughtering);
pickling
Wearing clean gloves, uniformly coating the marinade A on the cleaned tender chicken, and kneading each part of the tender chicken in the process of marinating for 10 minutes; here, the marinade a is prepared from a mixture of ingredients in a mass ratio of 10: 1: 2:1:1:20, and specifically, aiming at tender chicken of 3 jin, the weight of the green tea, the weight of the bay leaves, the weight of the cinnamon, the weight of the pepper, the weight of the star anise and the edible salt are respectively 100 g, 10 g, 20 g, 10 g and 200 g; the marinade A can enhance the fragrance of chicken, particularly has the fragrance of green tea, and the bay leaves are a good seasoning product, have the effects of stimulating appetite and helping digestion, promote the secretion of bile, are very beneficial to human bodies, and can enhance the physique of the human bodies; the cinnamon has strong fragrance, so that the chicken can be deodorized and greasy, and the appetite of people is greatly increased; the pepper has fragrant smell, so that the fishy and mutton smells of chicken can be removed, and the prepared chicken can promote salivary secretion and increase appetite; the star anise has the peculiar smell of removing fishy smell and mutton smell, adding aromatic smell, adjusting the taste and promoting the appetite; the edible salt has the functions of improving the freshness and enhancing the taste of the tender chicken;
post-curing treatment of pickling
Putting tender chickens into a food-grade freshness protection bag, tightening a bag opening, storing at low temperature, wherein the temperature during low-temperature storage is 1-5 ℃, the time is 1 hour, taking out the tender chickens, washing the tender chickens with clean water, pouring the skin of the tender chickens with hot water until the skin of the tender chickens becomes golden yellow, hanging the tender chickens at a ventilation position, wherein the ventilation time of the tender chickens is 4 hours, the skin of the tender chickens is dried and tightened, low-temperature pickling is performed to keep the freshness of the tender chickens, the purpose of pouring the skin of the tender chickens with hot water is to remove the fishy smell of the chickens, and the separation effect of the skin of the chickens and the meat is a foundation of a crispy cushion; the tender chicken can lose moisture by ventilating the tender chicken, and the chicken skin is preferably seven-dry, so that the chicken can be roasted to have a crispy skin effect, and the chicken has better mouthfeel;
when ventilation is carried out, firstly, uniformly brushing the curing material B on the epidermis of a tender chicken, repeatedly brushing the curing material B on the epidermis of the tender chicken at intervals (such as 15 minutes), and uniformly brushing the curing material C on the epidermis of the tender chicken at intervals (such as 15 minutes); here, the marinade B is prepared from a mixture of 10: 1:1.5:10, namely uniformly stirring soy sauce, honey, oyster sauce and tea water brewed by green tea, wherein the pickling material C is prepared by uniformly stirring white vinegar, honey, edible white spirit and cold boiled water in a volume ratio of 10:2:1:40, the volume ratio of the pickling material C to the tea water brewed by the soy sauce, the honey, the oyster sauce and the green tea is respectively 100 ml, 10 ml, 15 ml and 100 ml for 3 jin of tender chicken, and the volume ratio of the white vinegar, the honey, the edible white spirit and the cold boiled water is respectively 50 ml, 10 ml, 5 ml and 200 ml;
the marinade B can make tender chicken tasty, the mouthfeel is rich, honey and sweet taste are realized, oyster sauce delicate flavor is realized, green tea fragrance is realized, soy sauce, honey and oyster sauce have coloring effects, the color sense is increased, and the appetite is improved; the marinade C has the effects of removing fishy smell and crispy;
roasting
Transferring tender chicken into a carbon fire furnace, pouring boiling water into a plate in the carbon fire furnace, putting green tea into the plate, covering the plate with a cover, firing the chicken for 15 minutes by using high-temperature carbon fire, taking out the tender chicken, uniformly brushing edible oil on the chicken skin, putting the chicken into the carbon fire furnace, roasting at low temperature for 15 minutes, taking out the chicken after roasting at low temperature, and finishing the roasting at low temperature for 15 minutes.
Here, pour into boiling water and put into the dish in the carbon stove and cover after the green tea, the tea water of purpose high temperature can fly out the faint scent of green tea, dry into tender chicken's epidermis and inside, eat and get up the faint scent of light tea, roast tender chicken fast under the high temperature, if can dry away tender chicken's moisture content of roasting with the low temperature, and the time overlength, low temperature roasting can make tender chicken maturity more even, meat chicken juice outwards walks out in the chicken, let tea fragrance slowly walk into inside, make the tea fragrance of chicken more strong.
Example 2
A processing method of tea barrel chicken comprises the following steps:
pretreatment of chickens
Selecting fresh tender chicken qualified for quarantine, slaughtering according to standard, removing impurities, cleaning, and generally making tender chicken in tea bucket with weight of about 3 jin (before slaughtering);
pickling
Wearing clean gloves, uniformly coating the marinade A on the cleaned tender chicken, and kneading each part of the tender chicken in the process of marinating for 10 minutes; here, the marinade a is prepared from a mixture of ingredients in a mass ratio of 10: 1: 2:1:1:20, and specifically, aiming at tender chicken of 3 jin, the weight of the green tea, the weight of the bay leaves, the weight of the cinnamon, the weight of the pepper, the weight of the star anise and the edible salt are respectively 100 g, 10 g, 20 g, 10 g and 200 g;
post-curing treatment of pickling
Putting tender chickens into a food-grade fresh-keeping bag, fastening the bag opening, storing at low temperature, wherein the temperature is 1-5 ℃ during low-temperature storage for 3 hours, taking out the tender chickens, washing the tender chickens with clean water, pouring the skin of the tender chickens with hot water until the skin of the tender chickens becomes golden yellow, hanging the tender chickens at a ventilation position, and ventilating the tender chickens for 6 hours, wherein the skin of the tender chickens are dried and tightened;
when ventilation is carried out, firstly, uniformly brushing the curing material B on the epidermis of a tender chicken, repeatedly brushing the curing material B on the epidermis of the tender chicken at intervals (such as 25 minutes), and uniformly brushing the curing material C on the epidermis of the tender chicken at intervals (such as 25 minutes); here, the marinade B is prepared from a mixture of 10: 1:1.5:10, namely uniformly stirring soy sauce, honey, oyster sauce and tea water brewed by green tea, wherein the pickling material C is prepared by uniformly stirring white vinegar, honey, edible white spirit and cold boiled water in a volume ratio of 10:2:1:40, the volume ratio of the pickling material C to the tea water brewed by the soy sauce, the honey, the oyster sauce and the green tea is respectively 100 ml, 10 ml, 15 ml and 100 ml for 3 jin of tender chicken, and the volume ratio of the white vinegar, the honey, the edible white spirit and the cold boiled water is respectively 50 ml, 10 ml, 5 ml and 200 ml;
roasting
Transferring tender chicken into a carbon fire furnace, pouring boiling water into a plate in the carbon fire furnace, putting green tea into the plate, covering the plate with a cover, firing the chicken for 25 minutes by using high-temperature carbon fire, taking out the tender chicken, uniformly brushing edible oil on the chicken skin, putting the chicken into the carbon fire furnace, roasting at low temperature for 25 minutes, taking out the chicken after roasting at low temperature, and finishing the roasting at low temperature for 25 minutes.
Example 3
A processing method of tea barrel chicken comprises the following steps:
pretreatment of chickens
Selecting fresh tender chicken qualified for quarantine, slaughtering according to standard, removing impurities, cleaning, and generally making tender chicken in tea bucket with weight of about 3 jin (before slaughtering);
pickling
Wearing clean gloves, uniformly coating the marinade A on the cleaned tender chicken, and kneading each part of the tender chicken in the process of marinating for 10 minutes; here, the marinade a is prepared from a mixture of ingredients in a mass ratio of 10: 1: 2:1:1:20, and specifically, aiming at tender chicken of 3 jin, the weight of the green tea, the weight of the bay leaves, the weight of the cinnamon, the weight of the pepper, the weight of the star anise and the edible salt are respectively 100 g, 10 g, 20 g, 10 g and 200 g;
post-curing treatment of pickling
Putting tender chickens into a food-grade fresh-keeping bag, fastening the bag opening, storing at low temperature, wherein the temperature is 1-5 ℃ during low-temperature storage for 2 hours, taking out the tender chickens, washing the tender chickens with clean water, pouring the skin of the tender chickens with hot water until the skin of the tender chickens becomes golden yellow, hanging the tender chickens at a ventilation position, and ventilating the tender chickens for 5 hours, wherein the skin of the tender chickens is dried and tightened;
when ventilation is carried out, firstly, uniformly brushing the curing material B on the epidermis of a tender chicken, repeatedly brushing the curing material B on the epidermis of the tender chicken at intervals (such as 20 minutes), and uniformly brushing the curing material C on the epidermis of the tender chicken at intervals (such as 20 minutes); here, the marinade B is prepared from a mixture of 10: 1:1.5:10, namely uniformly stirring soy sauce, honey, oyster sauce and tea water brewed by green tea, wherein the pickling material C is prepared by uniformly stirring white vinegar, honey, edible white spirit and cold boiled water in a volume ratio of 10:2:1:40, the volume ratio of the pickling material C to the tea water brewed by the soy sauce, the honey, the oyster sauce and the green tea is respectively 100 ml, 10 ml, 15 ml and 100 ml for 3 jin of tender chicken, and the volume ratio of the white vinegar, the honey, the edible white spirit and the cold boiled water is respectively 50 ml, 10 ml, 5 ml and 200 ml;
roasting
Transferring tender chicken into a carbon fire furnace, pouring boiling water into a plate in the carbon fire furnace, putting green tea into the plate, covering the plate with a cover, firing the chicken by using high-temperature carbon fire for 20 minutes, taking out the tender chicken, uniformly brushing edible oil on the chicken skin, putting the chicken into the carbon fire furnace, roasting the chicken in a low-temperature smoldering manner, taking out the chicken in a tea bucket, and roasting the chicken in a low-temperature smoldering manner for 20 minutes.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (6)
1. The processing method of the tea barrel chicken is characterized by comprising the following steps:
pretreatment of chickens
Selecting fresh tender chicken qualified for health quarantine, slaughtering according to standard, removing impurities and cleaning;
pickling
Wearing clean gloves, and uniformly coating the marinade A on the cleaned tender chicken;
post-curing treatment of pickling
Putting tender chicken into a food-grade fresh-keeping bag, fastening the bag opening, storing at low temperature, taking out the tender chicken, washing with clean water, pouring the skin of the tender chicken with hot water until the skin becomes golden yellow, and hanging the tender chicken in a ventilated place;
when ventilation is carried out, firstly, uniformly brushing the curing material B on the epidermis of the tender chicken, then, repeatedly brushing the curing material B on the epidermis of the tender chicken at intervals, and then, uniformly brushing the curing material C on the epidermis of the tender chicken at intervals;
roasting
Transferring tender chicken into a carbon fire furnace, pouring boiling water into a plate in the carbon fire furnace, putting green tea into the plate, covering the plate with a cover, firing the chicken by high-temperature carbon fire, taking out the tender chicken, uniformly brushing edible oil on the chicken skin, putting the chicken into the carbon fire furnace, roasting the chicken skin at low temperature in a sealed manner, taking out the chicken, and finishing the roasting of the chicken in a tea bucket;
wherein the marinade A is prepared from the following raw materials in a mass ratio of 10: 1: 2:1:1:20 of green tea, bay leaves, cassia, pepper, star anise and edible salt, and grinding into powder;
the marinade B is prepared from the following components in percentage by volume of 10: 1:1.5:10, and uniformly stirring the soy sauce, the honey, the oyster sauce and the tea water infused by the green tea;
the marinade C is prepared by uniformly stirring white vinegar, honey, edible white spirit and cold boiled water in a volume ratio of 10:2:1: 40.
2. The processing method of chicken in tea bucket according to claim 1, wherein in the pickling process, each part of tender chicken is kneaded for 10-15 minutes.
3. The processing method of the tea barrel chicken as claimed in claim 1, wherein in the baking process, the low-temperature tight baking time is 15-25 minutes.
4. The processing method of the tea barrel chicken as claimed in claim 1, wherein in the baking process, the high-temperature charcoal fire is fired for 15-25 minutes.
5. The processing method of tea-barrel chicken as claimed in claim 1, wherein the ventilation time of young chicken is 4-6 hours before the roasting step, and the chicken skin is dried and tightened.
6. The processing method of the chicken with tea bucket according to claim 1, wherein in the step of post-curing, the temperature is 1-5 ℃ and the time is 1-3 hours when the chicken is stored at low temperature.
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| CN202110807457.3A CN113498848A (en) | 2021-07-16 | 2021-07-16 | Processing method of tea barrel chicken |
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| CN202110807457.3A CN113498848A (en) | 2021-07-16 | 2021-07-16 | Processing method of tea barrel chicken |
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-
2021
- 2021-07-16 CN CN202110807457.3A patent/CN113498848A/en active Pending
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|---|---|---|---|---|
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| Title |
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Application publication date: 20211015 |