阅读说明：本技术 爽口鸡加工工艺 (Tasty chicken processing technology ) 是由 夏玉明 于 2019-11-06 设计创作，主要内容包括：本发明公开了爽口鸡加工工艺,包括以下步骤：A：选用健康无病的鸡屠宰、去毛、净膛后,放入水中浸泡,适度揉搓,去除血水,将清洗后的鸡切成鸡块或肉丁；B：准备配料,鲜生姜末、生大蒜末、香油、食用盐、辣椒粉或者干椒碎、酱油和味精。本发明鸡肉含有维生素C、E等,蛋白质的含量比例较高,而且消化率高,很容易被人体吸收利用鸡肉,有增强体力、强壮身体的作用,另外含有对人体生发育有重要作用的磷脂类,是人们膳食结构中脂肪和磷脂的重要来源之一,解决了现有的鸡肉做法比较单一,同时口感风味不尽人意,不能够满足更多喜欢鸡肉的消费者,如何提升鸡肉的口感风味和质量越来越引起消费者关注的问题。(The invention discloses a processing technology of tasty chicken, which comprises the following steps: a: slaughtering healthy and disease-free chicken, removing feather, cleaning the chicken, soaking in water, properly kneading, removing blood, and cutting the cleaned chicken into chicken pieces or diced meat; b: preparing ingredients, namely fresh ginger powder, garlic powder, sesame oil, edible salt, chili powder or chopped dry pepper, soy sauce and monosodium glutamate. The chicken contains vitamin C, E and the like, has higher content ratio of protein and high digestibility, is easily absorbed by human bodies to utilize the chicken, has the effects of enhancing physical strength and strengthening the bodies, contains phospholipids which have important effects on the growth and development of the human bodies, is one of important sources of fat and phospholipids in dietary structures of people, and solves the problems that the existing chicken has single making method, is unsatisfactory in taste and flavor, cannot meet more consumers who like the chicken, and how to improve the taste, flavor and quality of the chicken is more and more concerned by the consumers.)

1. The processing technology of tasty chicken is characterized by comprising the following steps: the method comprises the following steps:

a: slaughtering healthy and disease-free chicken, removing feather, cleaning the chicken, soaking in water, properly kneading, removing blood, and cutting the cleaned chicken into chicken pieces or diced meat;

b: preparing ingredients, namely fresh ginger powder, garlic powder, sesame oil, edible salt, chili powder or chopped dry pepper, soy sauce and monosodium glutamate;

c: adding edible oil into a pot, heating the oil, adding the chicken blocks or diced meat cut in the step A into the pot, stir-frying, adding fresh ginger powder, raw garlic powder, sesame oil, edible salt, chilli powder and soy sauce into the pot respectively, mixing seasonings and the chicken, stir-frying, adding boiled water into the pot after the chicken is fried to have fragrance, covering a pot cover, stewing the chicken until the chicken is separated from bones, and adding monosodium glutamate into the pot to be uniformly mixed to obtain tasty and refreshing chicken;

d: adding edible oil into a pot, heating the oil, adding the chicken blocks or diced meat cut in the step A into the pot, stir-frying, then respectively adding the fresh ginger powder, the fresh garlic powder, the sesame oil, the edible salt, the chilli powder, the soy sauce and the monosodium glutamate into the pot, mixing and stir-frying the seasonings and the chicken, and stir-frying the chicken to be golden yellow and well cooked to obtain the tasty chicken;

e: and D, adding the chicken blocks or diced meat cut in the step A into a container, then respectively adding fresh ginger powder, raw garlic powder, sesame oil, edible salt, chilli powder, soy sauce and monosodium glutamate into the container, uniformly stirring the chicken blocks or diced meat and seasonings by using a tool, standing for more than 40 minutes, putting the pickled chicken into a steamer, covering a cover on the steamer, steaming for 15 minutes till the chicken is completely cooked, and taking out the steamed chicken to obtain the tasty chicken.

2. The tasty chicken processing technology of claim 1, which is characterized in that: and C, the raw chicken in the step A is subjected to health quarantine inspection to confirm that the chicken is from an uninjured area and can be used by healthy and disease-free parties, and the chicken cannot be squeezed and bound during purchase and transportation.

3. The tasty chicken processing technology of claim 1, which is characterized in that: cutting off the esophagus, trachea and blood vessels of the live chicken in the step A, draining blood for 3-4 minutes to fully disperse the residual blood in the body, then soaking the live chicken in hot water at 62-66 ℃ for scalding, and feeding the scalded chicken into a depilating machine for depilation.

4. The tasty chicken processing technology of claim 1, which is characterized in that: and B, adding seasonings comprising 2.1% of fresh ginger powder, 3% of raw garlic powder, 10% of sesame oil, 0.75% of edible salt, 0.38% of chilli powder, 2% of soy sauce and 0.05% of monosodium glutamate.

5. The tasty chicken processing technology of claim 1, which is characterized in that: and D, in the step C, a small fire pan is adopted, the seasonings and the chicken are uniformly stirred and fried, and if the pan is too dry, a small amount of water can be added during the frying period, so that the chicken is uniformly tasty.

6. The tasty chicken processing technology of claim 1, which is characterized in that: and D, adding seasonings comprising 2.1% of fresh ginger powder, 3% of raw garlic powder, 10% of sesame oil, 0.75% of edible salt, 0.38% of chilli powder, 2% of soy sauce and 0.05% of monosodium glutamate.

7. The tasty chicken processing technology of claim 1, which is characterized in that: and D, adopting a medium-fire boiler, uniformly stirring the seasonings and the chicken, and stir-frying, wherein the level of boiled water added into the boiler is equal to the height of the chicken.

Technical Field

The invention relates to the technical field of tasty chicken processing, in particular to a tasty chicken processing technology.

Background

The chicken is meat on a chicken body, is tender and delicious, is suitable for various cooking methods, is rich in nutrition and has the effects of nourishing and keeping the body, the chicken is not only suitable for hot frying and stewing, but also is meat suitable for cold food and cold mixing, and the chicken is eaten with too many chicken wings and other chicken foods so as to avoid causing obesity.

Disclosure of Invention

The invention aims to provide a chicken processing technology, which has the advantages of rapidness and convenience in processing, delicious taste, unique taste, tender meat, nutrition and health, and solves the problems that the existing chicken is single in method, unsatisfactory in taste and flavor, incapable of meeting more consumers who like chicken, and more attention is paid to the consumers by improving the taste and flavor and the quality of the chicken.

In order to achieve the purpose, the invention provides the following technical scheme: the processing technology of the tasty chicken comprises the following steps:

a: slaughtering healthy and disease-free chicken, removing feather, cleaning the chicken, soaking in water, properly kneading, removing blood, and cutting the cleaned chicken into chicken pieces or diced meat;

b: preparing ingredients, namely fresh ginger powder, garlic powder, sesame oil, edible salt, chili powder or chopped dry pepper, soy sauce and monosodium glutamate;

c: adding edible oil into a pot, heating the oil, adding the chicken blocks or diced meat cut in the step A into the pot, stir-frying, adding fresh ginger powder, raw garlic powder, sesame oil, edible salt, chilli powder and soy sauce into the pot respectively, mixing seasonings and the chicken, stir-frying, adding boiled water into the pot after the chicken is fried to have fragrance, covering a pot cover, stewing the chicken until the chicken is separated from bones, and adding monosodium glutamate into the pot to be uniformly mixed to obtain tasty and refreshing chicken;

d: adding edible oil into a pot, heating the oil, adding the chicken blocks or diced meat cut in the step A into the pot, stir-frying, then respectively adding the fresh ginger powder, the fresh garlic powder, the sesame oil, the edible salt, the chilli powder, the soy sauce and the monosodium glutamate into the pot, mixing and stir-frying the seasonings and the chicken, and stir-frying the chicken to be golden yellow and well cooked to obtain the tasty chicken;

e: and D, adding the chicken blocks or diced meat cut in the step A into a container, then respectively adding fresh ginger powder, raw garlic powder, sesame oil, edible salt, chilli powder, soy sauce and monosodium glutamate into the container, uniformly stirring the chicken blocks or diced meat and seasonings by using a tool, standing for more than 40 minutes, putting the pickled chicken into a steamer, covering a cover on the steamer, steaming for 15 minutes till the chicken is completely cooked, and taking out the steamed chicken to obtain the tasty chicken.

Preferably, the raw chicken in the step A is subjected to health quarantine inspection to confirm that the raw chicken comes from an uninjured area and is healthy and available for use, and the raw chicken is not squeezed and bound during purchase and transportation.

Preferably, the esophagus, trachea and blood vessels of the live chicken are cut off once in the step A, blood is drained for 3-4 minutes, so that residual blood in the body is fully dispersed, then the live chicken is soaked in hot water at 62-66 ℃ for scalding, and the scalded chicken is sent into a depilating machine for depilation.

Preferably, the seasoning ingredients added in the step B comprise 2.1 percent of fresh ginger powder, 3 percent of raw garlic powder, 10 percent of sesame oil, 0.75 percent of edible salt, 0.38 percent of chilli powder, 2 percent of soy sauce and 0.05 percent of monosodium glutamate.

Preferably, the pot is cooked by small fire in the step C, the seasonings and the chicken are uniformly stirred and stir-fried, and if the pot is too dry, a little water can be added during stir-frying to enable the chicken to be uniformly tasty.

Preferably, the seasoning ingredients added in the step D comprise 2.1 percent of fresh ginger powder, 3 percent of raw garlic powder, 10 percent of sesame oil, 0.75 percent of edible salt, 0.38 percent of chilli powder, 2 percent of soy sauce and 0.05 percent of monosodium glutamate.

Preferably, in the step D, a medium-fire pan is adopted, the seasonings and the chicken are uniformly stirred and fried, and the level of boiled water added into the pan is equal to the height of the chicken.

Compared with the prior art, the invention has the following beneficial effects:

the chicken meat has the advantages of being fast and convenient to process, delicious in taste, unique in taste, smooth and tender in meat quality, nutritional and healthy, the chicken meat contains vitamins C, E and the like, the protein content ratio is high, the variety is multiple, the digestibility is high, the chicken meat is easily absorbed and utilized by a human body, the effects of enhancing physical strength and strengthening the body are achieved, in addition, the chicken meat contains phospholipids which have important effects on the growth and development of the human body, the phospholipids are one of important sources of fat and phospholipids in a dietary structure of people, and the problems that the existing chicken meat is single in method, the taste and flavor are not satisfactory, more consumers who like the chicken meat cannot be met, and the taste, flavor and quality of the chicken meat are improved more and more, so that the attention of the consumers.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The processing technology of the tasty chicken comprises the following steps:

a: slaughtering healthy and disease-free chicken, removing feather, cleaning the chicken, soaking in water, properly kneading, removing blood, and cutting the cleaned chicken into chicken pieces or diced meat;

b: preparing ingredients, namely fresh ginger powder, garlic powder, sesame oil, edible salt, chili powder or chopped dry pepper, soy sauce and monosodium glutamate;

c: adding edible oil into a pot, heating the oil, adding the chicken blocks or diced meat cut in the step A into the pot, stir-frying, adding fresh ginger powder, raw garlic powder, sesame oil, edible salt, chilli powder and soy sauce into the pot respectively, mixing seasonings and the chicken, stir-frying, adding boiled water into the pot after the chicken is fried to have fragrance, covering a pot cover, stewing the chicken until the chicken is separated from bones, and adding monosodium glutamate into the pot to be uniformly mixed to obtain tasty and refreshing chicken;

d: adding edible oil into a pot, heating the oil, adding the chicken blocks or diced meat cut in the step A into the pot, stir-frying, then respectively adding the fresh ginger powder, the fresh garlic powder, the sesame oil, the edible salt, the chilli powder, the soy sauce and the monosodium glutamate into the pot, mixing and stir-frying the seasonings and the chicken, and stir-frying the chicken to be golden yellow and well cooked to obtain the tasty chicken;

e: and D, adding the chicken blocks or diced meat cut in the step A into a container, then respectively adding fresh ginger powder, raw garlic powder, sesame oil, edible salt, chilli powder, soy sauce and monosodium glutamate into the container, uniformly stirring the chicken blocks or diced meat and seasonings by using a tool, standing for more than 40 minutes, putting the pickled chicken into a steamer, covering a cover on the steamer, steaming for 15 minutes till the chicken is completely cooked, and taking out the steamed chicken to obtain the tasty chicken.