阅读说明：本技术 一种五香烧鸡的制作工艺方法 (Making process method of spiced roast chicken ) 是由 姬培 闫立婷 李广瑞 姜庆铮 陈国强 于 2020-07-06 设计创作，主要内容包括：一种五香烧鸡的制作工艺方法,属于食品制作技术领域。选用白条鸡或者三黄鸡,经过解冻、修割整形、炸制、煮制、冷却、包装、灭菌等过程。包括以下步骤；原料准备步骤、检验检疫步骤、解冻步骤、清洗步骤、整形步骤、腌制步骤、熟制步骤、冷却步骤、包装步骤、杀菌步骤、观察入库步骤、彩袋包装步骤及入库步骤。本发明的优点是标准化的整形过程和包装方式,使五香烧鸡成品外观整齐；加入腌制工艺,改善产品口感,提高产品出品率；炸制过程调整蜂蜜配比,使成品色泽鲜亮；多种香辛料混合,并且在煮制过程中加入老汤,具有独有风味；标准化的加工生产过程避免了外部因素对产品风味的影响。(A making process method of spiced roast chicken, belonging to the technical field of food making. Selecting white-strip chicken or Sanhuang chicken, thawing, cutting, shaping, frying, cooking, cooling, packaging, sterilizing and the like. Comprises the following steps; the method comprises the steps of raw material preparation, inspection and quarantine, unfreezing, cleaning, shaping, pickling, cooking, cooling, packaging, sterilization, observation and warehousing, color bag packaging and warehousing. The invention has the advantages that the standardized shaping process and the standardized packaging mode ensure that the appearance of the spiced roasted chicken finished product is neat; the pickling process is added, so that the taste of the product is improved, and the product yield is increased; the proportion of honey is adjusted in the frying process, so that the finished product has bright color; various spices are mixed, and the soup stock is added in the boiling process, so that the spice has unique flavor; the standardized processing and production process avoids the influence of external factors on the flavor of the product.)

1. A preparation method of spiced roast chicken comprises the following steps:

it is characterized by comprising the following steps; the method comprises the steps of raw material preparation, inspection and quarantine, unfreezing, cleaning, shaping, pickling, cooking, cooling, packaging, sterilization, observation and warehousing, color bag packaging and warehousing.

2. The method for making spiced roast chicken according to claim 1, wherein the inspection and quarantine steps include raw material inspection: frozen fresh Sanhuang chicken qualified for inspection and quarantine is adopted; other ingredients adopt products after being inspected to be qualified;

the unfreezing step comprises the steps of selecting fresh and frozen whole chickens with the weight of 750 +/-50 g, unfreezing frozen products, and unfreezing the Sanhuang chickens with clear water;

the cleaning step comprises removing viscera of the thawed Sanhuang chicken; after the chamber is cleaned, no viscera residue and no fluff are required; manually breaking large ginger into small pieces, cleaning the small pieces with a vegetable washing machine, taking out the small pieces, manually cleaning sludge at the concave-convex part, cleaning the sludge again, and draining water; manually cutting into slices for later use;

the shaping step comprises removing the miscellaneous hair, blood stain, oil stain, chicken claw skin, mouth sleeve and food-prohibited substances from the chicken head, the chicken wings, the chicken legs and the chicken body in sequence, separating the right wings firstly, pulling out the right wings from the knife edge to the chicken mouth, folding down the left wings, and separating the chicken legs into the chicken cavity in sequence of right, back and left; and the chicken keeps well without spreading, and the chicken has no chicken feather and pathological changes.

3. The method for making spiced roast chicken according to claim 1, wherein the pickling step comprises;

step I, preparing pickling liquid:

boiling the material water according to the formula proportion, putting the material bag into a pot, and adding clean water in the same proportion; boiling the water for 15 minutes, taking the mixture out of the pot, adding ice water, and cooling for later use;

the formula proportion of the decocted material water is as follows:

preparing a pickling solution according to a formula proportion of the pickling solution, wherein the ginger slices are added during the period of fully stirring and dissolving phosphate and salt, and the temperature of the pickling solution is not higher than 15 ℃;

the formula proportion of the pickling liquid is as follows:

step two, pickling: putting the processed raw chicken into the prepared pickling liquid; the raw materials are required to be completely soaked in the pickling liquid; pickling at 0-4 deg.C for 8-12 hr.

4. The method for making spiced roast chicken according to claim 1, wherein the cooking step comprises; blending honey water according to the proportion of 8 percent, wherein the honey water can soak the whole chicken; soaking the shaped chicken in honey water one by one, and frying; the oil temperature is controlled at 180-; fishing out the oil control in the drawer, and putting the oil control on a rack vehicle;

adding weighed clean water into the jacketed kettle, boiling the seasoning bag for 10 minutes, adding soy sauce and seasonings, and continuously boiling for 10 minutes; adding the soup stock and clear water, finally putting the fried chicken, boiling for 2 minutes, pressing by using a pressure cooker grate, and completely soaking in the soup; turning over once every 30 minutes; after 1.5 hours, the whole chicken is orderly stacked in a drawer by using a special hook;

the cooling step comprises; pushing into a 0-4 ℃ warehouse by using a special rack vehicle for pre-cooling; cooling to below 10 ℃.

5. The method for making spiced roast chicken according to claim 1, which is characterized by a packaging step; packaging into aluminum foil packaging bags or transparent packaging bags according to the selling specification; the opening direction of the abdomen is required to be outward, and the seal is smooth and firm;

the sterilization step comprises; sterilizing in a sterilizing kettle within one hour; setting parameters: sterilizing at high temperature, cooling at 121 deg.C for 40 min under 0.16Mpa to below 25 deg.C; sterilizing at low temperature, at 90 deg.C for 30 min, and rapidly cooling to below 10 deg.C;

the step of observing and warehousing comprises; sterilizing the product at high temperature, and observing at constant temperature of 37 ℃ for 7 days; sterilizing the product at low temperature, and putting the product into a finished product warehouse at 0-4 ℃;

the packaging step of the colored bag comprises; after the product is qualified, the high-temperature sterilized product is packaged in a color bag, and the production date is printed; labeling the low-temperature sterilized product, and printing the production date;

the step of warehousing comprises; sterilizing the product at high temperature, and storing at 0-25 deg.C in dark at normal temperature; sterilizing the product at low temperature, and storing at 0-4 deg.C.

Technical Field

The invention relates to a making process method of spiced roast chicken, belonging to the technical field of food making.

Background

The spiced roast chicken is a traditional flavor dish, and is deeply favored by consumers because the product has the characteristics of bright color, delicious taste and tender meat. The flavor is an important index for judging the eating quality of the spiced roast chicken, and is the most intuitive basis for consumers to buy products. The common method causes a lot of differences in the flavor of the produced products due to different raw materials, regionality of the selected materials and different tastes. The taste and the quality of the product are reduced after the industrialized production, which causes the color, the taste and the quality of the roasted chicken to be uneven.

Disclosure of Invention

In order to overcome the defects of the prior art, the invention provides a making process method of spiced roast chicken.

A method for preparing spiced roast chicken comprises the following steps; selecting Sanhuang chicken, thawing, cutting, shaping, frying, boiling, cooling, packaging, sterilizing and the like.

A preparation method of spiced roast chicken also comprises the following steps; the method comprises the steps of raw material preparation, inspection and quarantine, unfreezing, cleaning, shaping, pickling, cooking, cooling, packaging, sterilization, observation (warehousing), color bag packaging and warehousing.

A raw material of spiced roast chicken; the formula proportion (weight ratio) is as follows:

the invention has the advantages that the standardized shaping process and the standardized packaging mode ensure that the appearance of the spiced roasted chicken finished product is neat; the pickling process is added, so that the taste of the product is improved, and the product yield is increased; the proportion of honey is adjusted in the frying process, so that the finished product has bright color; various spices are mixed, and the soup stock is added in the boiling process, so that the spice has unique flavor; the standardized processing and production process avoids the influence of external factors on the flavor of the product.

Detailed Description

It will be apparent that those skilled in the art can make many modifications and variations based on the spirit of the present invention.

As used herein, the singular forms "a", "an", "the" and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms "comprises" and/or "comprising," when used in this specification, specify the presence of stated features, integers, steps, operations, elements, and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, and/or groups thereof. It will be understood that when an element, component or section is referred to as being "connected" to another element, component or section, it can be directly connected to the other element or section or intervening elements or sections may also be present. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.

It will be understood by those skilled in the art that, unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art.

The following examples are further illustrative in order to facilitate the understanding of the embodiments, and the present invention is not limited to the examples.