阅读说明：本技术 一种生日烤面包鸡的制作方法 (Method for making birthday roast chicken ) 是由 陈萍 陈细瑜 唐冰念 邓晓蕾 于 2021-09-01 设计创作，主要内容包括：本发明一种生日烤面包鸡的制作方法,鸡肉酱料以洋葱、梨、菠萝为主,生抽、鲣鱼粉、生姜、葱叶、蜂蜜、盐为辅,减少了辛香料的用量,制出的生日烤面包鸡营养丰富、色泽金黄、鸡皮光滑、口味独特、肥而不腻、香味诱人,令人回味无穷；舍去了茴香、沙姜、八角、草果、大蒜、陈皮、孜然等辛香料,更适于饮食清淡的人群食用；将腌制的整只鸡肉先烤到9成熟,然后置于面团中烘烤而成,鸡肉流出的汁会被面包吸收,面包外形大气,香气浓郁,鸡肉的油腻程度大减；面包团的制作过程中还加入一定量的可溶性红薯淀粉,制出的面包团韧性更好,对鸡肉的包裹效果更好,鸡肉所处的内环境更稳定,鸡皮不易破损,制出的鸡肉能保持外形的完整性,视觉效果更佳。(According to the method for making the birthday roast chicken, the chicken sauce mainly comprises the onions, the pears and the pineapples, and the light soy sauce, the bonito powder, the gingers, the onion leaves, the honey and the salt are used as auxiliary materials, so that the amount of spices is reduced, and the prepared birthday roast chicken is rich in nutrition, golden yellow in color and luster, smooth in chicken skin, unique in taste, fat but not greasy, attractive in fragrance and endless in aftertaste; the spices such as fennel, sand ginger, star anise, tsaoko amomum fruit, garlic, dried orange peel, cumin and the like are omitted, so that the spicy sauce is more suitable for people with light diet; baking the whole pickled chicken to 9 degrees, then putting the chicken into dough, and baking to obtain the chicken bread, wherein the juice flowing out of the chicken can be absorbed by bread, the bread is large in appearance, the aroma is strong, and the greasiness degree of the chicken is greatly reduced; a certain amount of soluble sweet potato starch is added in the preparation process of the bread dough, so that the prepared bread dough has better toughness, better wrapping effect on chicken, more stable internal environment of the chicken, difficult damage to chicken skin, and better visual effect, and the prepared chicken can keep the integrity of the appearance.)

1. A method for making a birthday roast chicken is characterized by comprising the following steps:

s1, preparing the chicken sauce:

s11, the chicken sauce comprises the following components in parts by weight: 25-30 parts of onion, 15-18 parts of pear, 2-5 parts of pineapple, 3-5 parts of light soy sauce, 0.5-0.8 part of skipjack meal, 1.2-1.5 parts of ginger, 0.2-0.5 part of scallion leaves, 1-3 parts of honey and 0.02-0.05 part of salt; weighing the components for forming the chicken sauce according to a formula;

s12, uniformly mixing the onions, the pears and the pineapples which form the chicken sauce, and crushing the mixture in a stirrer to obtain a mixture;

s13, adding the rest components for forming the chicken sauce into the mixture prepared in the step S12, and uniformly mixing to obtain the chicken sauce;

s2, making bread dough:

s21, the bread dough comprises the following components in parts by weight: 500-600 parts of flour, 5-6 parts of yeast, 20-30 parts of egg white, 30-40 parts of white sugar, 40 parts of butter, 20 parts of milk powder, 15-18 parts of soluble sweet potato starch and 240-250 parts of water; weighing the components for forming the bread dough according to the formula;

s22, uniformly mixing the weighed components except butter for forming the bread dough, kneading until the dough is smooth, adding butter for kneading until the dough is completely expanded, and fermenting to obtain fermented bread dough;

s3, chicken processing: cleaning the chicken of the whole newly slaughtered chicken, and drying the water on the skin of the chicken to obtain dried chicken;

s4, pickling chicken: putting the blow-dried chicken prepared in the step S3 into the chicken sauce prepared in the step S13, and pickling for 5-8 hours to obtain pickled chicken;

s5, roasting chicken: putting the pickled chicken prepared in the step S4 into an oven with the preheating temperature of 220 ℃, baking the chicken for 40-50 min at 210-220 ℃ with upper and lower fire to obtain baked 9-ripe chicken, and standing the chicken at room temperature for 30min to reduce the surface temperature to below 40 ℃ to obtain baked chicken;

s6, wrapping bread dough: wrapping the outer surface of the roasted chicken meat prepared in the step S5 with the fermented bread dough prepared in the step S22 to obtain a bread dough wrapped with the whole roasted chicken meat;

s7, secondary fermentation of the bread dough wrapped with the whole roasted chicken: placing the bread dough wrapped with the whole roasted chicken meat prepared in the step S6 on a baking tray padded with tinfoil, placing the bread dough into an oven, and performing secondary fermentation for 30min at the temperature of 35-38 ℃ and the relative humidity of 85% to obtain fermented bread dough wrapped with the whole roasted chicken meat;

s8, baking: brushing a layer of yolk liquid on the surface of the fermented bread dough wrapped with the whole roasted chicken prepared in the step S7, putting the bread dough into an oven with the preheating temperature of 180 ℃, and roasting for 30min with upper and lower fire at the temperature of 170-175 ℃.

2. The method for making the birthday roast chicken according to claim 1, wherein the chicken meat paste of the step S11 comprises the following components in parts by weight: 27-30 parts of onion, 16-18 parts of pear, 4-5 parts of pineapple, 4-5 parts of light soy sauce, 0.6-0.8 part of bonito meal, 1.3-1.5 parts of ginger, 0.3-0.5 part of scallion leaves, 2-3 parts of honey and 0.03-0.05 part of salt.

3. The method for making the birthday roast chicken according to claim 1, wherein the bread dough in the step S21 comprises the following components by weight: 550-600 parts of flour, 5.5-6 parts of yeast, 22-30 parts of egg white, 35-40 parts of white sugar, 40 parts of butter, 20 parts of milk powder, 16-18 parts of soluble sweet potato starch and 245-250 parts of water.

4. The method for making the baked chicken for birthday according to claim 1, wherein the components which are weighed and used for making the bread dough in the step S22 are uniformly mixed, covered with a preservative film for sealing, and fermented for 1.5-1.8 hours at 15-20 ℃ and 65% of relative humidity to obtain the fermented bread dough.

5. The method for making the baked chicken for birthday according to claim 1, wherein the dried chicken obtained in step S3 is put into the chicken sauce obtained in step S13 in step S4, and the chicken is pickled at 20-25 ℃ for 5-8 h to obtain the pickled chicken.

6. The method for making a baked chicken for birthday according to claim 1, wherein the pickled chicken obtained in step S4 in step S5 is placed in an oven with a preheating temperature of 220 ℃ and is baked at 215-220 ℃ for 45-50 min to obtain baked 9-meat, and the baked chicken is placed at room temperature for 30min to reduce the surface temperature to below 40 ℃ to obtain baked chicken.

7. The method for making the baked chicken during the birthday according to the claim 1, wherein the step S6 is that the fermented bread dough prepared in the step S22 is pressed into a pancake with the thickness of 1.2-1.5 cm, and the pancake is wrapped on the outer surface of the baked chicken prepared in the step S5 to obtain the bread dough wrapped with the whole baked chicken.

8. The method for making the baked chicken for birthday according to claim 1, wherein the bread dough wrapped with the whole chicken meat obtained in step S6 is placed on a baking tray filled with tinfoil in step S7, and is placed in an oven to be fermented for 30min at 36-38 ℃ and 85% relative humidity, so as to obtain the fermented bread dough wrapped with the whole chicken meat.

Technical Field

The invention relates to the technical field of food processing, in particular to a method for making a birthday roast chicken.

Background

Chicken is a kind of poultry, and domestic chicken is derived from wild jungle fowl, and its domestication history is at least about 4000 years, but chicken and egg are not mass-produced commodities until around 1800 years. The chicken can be turkey, black-bone chicken, pheasant, etc. The chicken is rich in protein, and the fat of the chicken contains unsaturated fatty acid, so the chicken is a better protein food for the old and patients with cardiovascular diseases. It is suitable for people with asthenia, and can be used as tonic after illness or parturition, especially black-bone chicken. Can be used for treating consumptive disease, emaciation, hectic fever, spleen deficiency, diarrhea, diabetes, metrorrhagia, and leucorrhea with reddish discharge. The chicken is eaten by many methods, such as boiling, frying and roasting.

Roast chicken, which is a Chinese dish. The main raw materials include chicken, salt, monosodium glutamate, scallion, ginger and garlic, spiced aniseed and the like. The producer can add different seasonings according to the taste of the producer to produce roast chicken with various tastes. However, the roasted chicken is greasy and is suitable for eating in proper amount. The preparation method of the bread roasted chicken is as follows: the pickled chicken is baked in the dough, the juice flowing out of the chicken can be absorbed by the bread, the bread aroma is strong, and the greasiness degree of the chicken is greatly reduced compared with that of the baked chicken. However, the bakery chicken in western food is originated from western food and has a taste different from that of the bakery chicken in Chinese food, so that it is urgently needed to develop a bakery chicken which is oily but not greasy and has a taste similar to that of the bakery chicken in Chinese food.

Disclosure of Invention

Aiming at the defects of the prior art, the invention aims to provide a method for making a birthday roast chicken which has rich nutrition, golden yellow color, smooth chicken skin, unique taste, fat but not greasy taste and attractive fragrance.

In order to achieve the purpose, the technical scheme adopted by the invention is as follows: a method for making a birthday roast chicken comprises the following steps:

s1, preparing the chicken sauce:

s11, the chicken sauce comprises the following components in parts by weight: 25-30 parts of onion, 15-18 parts of pear, 2-5 parts of pineapple, 3-5 parts of light soy sauce, 0.5-0.8 part of skipjack meal, 1.2-1.5 parts of ginger, 0.2-0.5 part of scallion leaves, 1-3 parts of honey and 0.02-0.05 part of salt; weighing the components for forming the chicken sauce according to a formula;

s12, uniformly mixing the onions, the pears and the pineapples which form the chicken sauce, and crushing the mixture in a stirrer to obtain a mixture;

s13, adding the rest components for forming the chicken sauce into the mixture prepared in the step S12, and uniformly mixing to obtain the chicken sauce;

s2, making bread dough:

s21, the bread dough comprises the following components in parts by weight: 500-600 parts of flour, 5-6 parts of yeast, 20-30 parts of egg white, 30-40 parts of white sugar, 40 parts of butter, 20 parts of milk powder, 15-18 parts of soluble sweet potato starch and 240-250 parts of water; weighing the components for forming the bread dough according to the formula;

s22, uniformly mixing the weighed components except butter for forming the bread dough, kneading until the dough is smooth, adding butter for kneading until the dough is completely expanded, and fermenting to obtain fermented bread dough;

s3, chicken processing: cleaning the chicken of the whole newly slaughtered chicken, and drying the water on the skin of the chicken to obtain dried chicken;

s4, pickling chicken: putting the blow-dried chicken prepared in the step S3 into the chicken sauce prepared in the step S13, and pickling for 5-8 hours to obtain pickled chicken;

s5, roasting chicken: putting the pickled chicken prepared in the step S4 into an oven with the preheating temperature of 220 ℃, baking the chicken for 40-50 min at 210-220 ℃ with upper and lower fire to obtain baked 9-ripe chicken, and standing the chicken at room temperature for 30min to reduce the surface temperature to below 40 ℃ to obtain baked chicken;

s6, wrapping bread dough: wrapping the outer surface of the roasted chicken meat prepared in the step S5 with the fermented bread dough prepared in the step S22 to obtain a bread dough wrapped with the whole roasted chicken meat;

s7, secondary fermentation of the bread dough wrapped with the whole roasted chicken: placing the bread dough wrapped with the whole roasted chicken meat prepared in the step S6 on a baking tray padded with tinfoil, placing the bread dough into an oven, and performing secondary fermentation for 30min at the temperature of 35-38 ℃ and the relative humidity of 85% to obtain fermented bread dough wrapped with the whole roasted chicken meat;

s8, baking: brushing a layer of yolk liquid on the surface of the fermented bread dough wrapped with the whole roasted chicken prepared in the step S7, putting the bread dough into an oven with the preheating temperature of 180 ℃, and roasting for 30min with upper and lower fire at the temperature of 170-175 ℃.

Further, the chicken meat sauce in the step S11 includes, in parts by weight: 27-30 parts of onion, 16-18 parts of pear, 4-5 parts of pineapple, 4-5 parts of light soy sauce, 0.6-0.8 part of bonito meal, 1.3-1.5 parts of ginger, 0.3-0.5 part of scallion leaves, 2-3 parts of honey and 0.03-0.05 part of salt.

Further, the bread dough in the step S21 includes, in parts by weight: 550-600 parts of flour, 5.5-6 parts of yeast, 22-30 parts of egg white, 35-40 parts of white sugar, 40 parts of butter, 20 parts of milk powder, 16-18 parts of soluble sweet potato starch and 245-250 parts of water.

Further, the components which are weighed and form the bread dough are uniformly mixed in the step S22, a preservative film is covered on the bread dough for sealing, and the bread dough is fermented for 1.5 to 1.8 hours at the temperature of 15 to 20 ℃ and the relative humidity of 65 percent to obtain the fermented bread dough.

Further, in the step S4, the dried chicken obtained in the step S3 is placed into the chicken sauce obtained in the step S13, and the chicken is pickled for 5-8 hours at the temperature of 20-25 ℃ to obtain pickled chicken.

Further, the pickled chicken prepared in the step S4 in the step S5 is placed into an oven with the preheating temperature of 220 ℃, is baked for 45-50 min at 215-220 ℃ in a vertical fire manner, and is baked to obtain 9-baked mature chicken, and is placed at room temperature for 30min, so that the surface temperature is reduced to below 40 ℃, and then the baked chicken is obtained.

Further, the fermented bread dough prepared in the step S22 is pressed into a pancake with the thickness of 1.2-1.5 cm in the step S6, and the pancake is wrapped on the outer surface of the roasted chicken prepared in the step S5, so that the bread dough wrapped with the whole roasted chicken is obtained.

Further, in the step S7, the bread dough wrapped with the whole roasted chicken meat obtained in the step S6 is placed on a baking tray padded with tinfoil, and is placed in an oven to be fermented for 30min at the temperature of 36-38 ℃ and the relative humidity of 85%, so that the fermented bread dough wrapped with the whole roasted chicken meat is obtained.

According to the method for making the birthday roast chicken, the chicken sauce is prepared by sealing and fermenting onion, pear and pineapple serving as main materials and light soy sauce, bonito powder, ginger, onion leaves, honey and salt serving as auxiliary materials, so that the dosage of spice is reduced, the taste of the birthday roast chicken is not influenced, and the prepared birthday roast chicken is rich in nutrition, golden yellow in color and luster, smooth in chicken skin, unique in taste, fat but not greasy, attractive in fragrance and endless in aftertaste; the spices such as fennel, sand ginger, star anise, tsaoko amomum fruit, garlic, dried orange peel, cumin and the like are omitted, so that the spicy sauce is more suitable for people with light diet; the chicken is placed in the dough and baked to form the bread, the juice flowing out of the chicken can be absorbed by the bread, the bread is rich in fragrance, the greasiness degree of the chicken is greatly reduced, and the taste is better; a certain amount of soluble sweet potato starch is added in the preparation process of the bread dough, the soluble sweet potato starch is high in water absorption capacity, smooth and tough in taste, so that the prepared bread dough is better in toughness, better in chicken wrapping effect, less prone to generating gaps, cracks and the like in dough outside chicken, more stable in internal environment where the chicken is located, less prone to breakage of chicken skin, and the prepared chicken can keep the integrity of the appearance and better in visual effect.

Compared with the common roast chicken in the market, the method for making the birthday roast chicken has the following advantages:

(1) the pickled chicken is baked in dough, so that juice flowing out of the chicken can be absorbed by bread, the bread has strong fragrance, the greasiness degree of the chicken is greatly reduced, and the taste is better;

(2) the spices such as fennel, sand ginger, star anise, tsaoko amomum fruit, garlic, dried orange peel, cumin and the like are omitted, the taste of the birthday roast chicken is not influenced, and the prepared birthday roast chicken is rich in nutrition, golden in color and luster, smooth in chicken skin, unique in taste, fat but not greasy, attractive in fragrance and endless in aftertaste and is more suitable for people with light diet to eat;

(3) the spicy food has strong and spicy smell, contains less spice and no volatile fragrance components, and can not increase the peculiar smell in the oral cavity of a user after the human body eats the food;

(4) the content of the spicy materials with strong and spicy smell is low, so that the sweat gland secretion cannot be stimulated after a human body eats, and the symptom of the bromhidrosis is not aggravated due to the fact that the sweat gland secretion of the armpit of a person with the bromhidrosis is more vigorous;

(5) the content of the spicy materials with strong and spicy smell is low, a human body cannot stimulate the gastric mucosa and aggravate hot air in the stomach after eating, the gastric mucosa of a gastric ulcer patient is ulcerated, the hot air in the stomach is too much, cool and light foods are mainly eaten, and the chicken breads prepared by the invention cannot further stimulate the gastric mucosa and aggravate the hot air in the stomach, so that the treatment and the rehabilitation of the gastric ulcer are facilitated.

Drawings

FIG. 1 is a photograph of a birthday roast chicken prepared in example 1 of the present invention;

FIG. 2 is a photograph of a birthday roast chicken prepared in example 2 of the present invention;

FIG. 3 is a photograph of a birthday roast chicken prepared in example 3 of the present invention.

Detailed Description

The following examples may help one skilled in the art to more fully understand the present invention, but are not intended to limit the invention in any way.

The invention relates to a method for making a birthday roast chicken, wherein pears in chicken sauce refer to pulp of pears; pineapple refers to the pulp of pineapple.

According to the manufacturing method of the baked chicken in birthday, cold air is used as much as possible when the moisture of the chicken is dried, if the time is particularly urgent, the moisture on the surface of the chicken can be dried by the air with a slight temperature, multiple tests show that the moisture on the surface of the chicken is dried by the cold air, the skin of the baked chicken is more complete, the moisture on the surface of the chicken is dried by the hot air, the skin of the baked chicken is easy to damage, the skin is hard, and the taste is poor.

Example 1

A method for making a birthday roast chicken comprises the following steps:

s1, preparing the chicken sauce:

s11, the chicken sauce comprises the following components in parts by weight: 25 parts of onion, 15 parts of pear, 2 parts of pineapple, 3 parts of light soy sauce, 0.5 part of skipjack meal, 1.2 parts of ginger, 0.2 part of scallion leaves, 1 part of honey and 0.02 part of salt; weighing the components for forming the chicken sauce according to a formula;

s12, uniformly mixing the onions, the pears and the pineapples which form the chicken sauce, and crushing the mixture in a stirrer to obtain a mixture;

s13, adding the rest components for forming the chicken sauce into the mixture prepared in the step S12, and uniformly mixing to obtain the chicken sauce;

s2, making bread dough:

s21, the bread dough comprises the following components in parts by weight: 500 parts of flour, 5 parts of yeast, 20 parts of egg white, 30 parts of white sugar, 40 parts of butter, 20 parts of milk powder, 15 parts of soluble sweet potato starch and 240 parts of water; weighing the components for forming the bread dough according to the formula; specifically, the flour used is commercially available flour for bread;

s22, uniformly mixing the weighed components except butter for making the bread dough to smooth dough, adding butter for kneading until the dough is completely expanded, covering with a preservative film for sealing, and fermenting for 1.5 hours at the temperature of 15 ℃ and the relative humidity of 65% to obtain fermented bread dough;

s3, chicken processing: selecting an orchard chicken with the weight of about 1.5 kg and the feeding time of 4 months, slaughtering without cutting, and keeping the whole chicken; cleaning the whole newly slaughtered chicken, removing the surface impurity hair and blood water, and drying the skin moisture of the chicken by using a blower or a fan to obtain dried chicken; specifically, the standard for blow-drying the moisture of the chicken skin is as follows: when the chicken is shaken, no water drops drop;

s4, pickling chicken: putting the blow-dried chicken prepared in the step S3 into the chicken sauce prepared in the step S13, uniformly coating the chicken sauce on the surface of chicken, massaging and kneading the chicken, facilitating the fermented chicken sauce to permeate into the chicken, and pickling for 5 hours at 20 ℃ to obtain pickled chicken;

s5, roasting chicken: placing the pickled chicken prepared in step S4 into an oven with preheating temperature of 220 deg.C, baking at 210 deg.C for 40min to obtain baked chicken of baked 9, standing at room temperature for 30min to reduce surface temperature to below 40 deg.C to obtain baked chicken;

s6, wrapping bread dough: pressing the fermented bread dough prepared in the step S22 into a pancake with the thickness of 1.2 cm, and wrapping the pancake on the outer surface of the roasted chicken prepared in the step S5 to obtain the bread dough wrapped with the whole roasted chicken;

s7, secondary fermentation of the bread dough wrapped with the whole roasted chicken: placing the bread dough wrapped with the whole roasted chicken meat prepared in the step S6 on a baking tray filled with tinfoil, placing the bread dough into an oven, and performing secondary fermentation for 30min at 35 ℃ and a relative humidity of 85% to obtain a fermented bread dough wrapped with the whole roasted chicken meat;

s8, baking: brushing a layer of yolk liquid on the surface of the fermented bread dough wrapped with the whole roasted chicken prepared in the step S7, placing into an oven with the preheating temperature of 180 ℃, and roasting for 30min at 170 ℃.

Example 2

A method for making a birthday roast chicken comprises the following steps:

s1, preparing the chicken sauce:

s11, the chicken sauce comprises the following components in parts by weight: 30 parts of onion, 18 parts of pear, 5 parts of pineapple, 5 parts of light soy sauce, 0.8 part of skipjack meal, 1.5 parts of ginger, 0.5 part of scallion leaves, 3 parts of honey and 0.05 part of salt; weighing the components for forming the chicken sauce according to a formula;

s12, uniformly mixing the onions, the pears and the pineapples which form the chicken sauce, and crushing the mixture in a stirrer to obtain a mixture;

s13, adding the rest components for forming the chicken sauce into the mixture prepared in the step S12, and uniformly mixing to obtain the chicken sauce;

s2, making bread dough:

s21, the bread dough comprises the following components in parts by weight: 600 parts of flour, 6 parts of yeast, 30 parts of egg white, 40 parts of white sugar, 40 parts of butter, 20 parts of milk powder, 18 parts of soluble sweet potato starch and 250 parts of water; weighing the components for forming the bread dough according to the formula; specifically, the flour used is commercially available flour for bread;

s22, uniformly mixing the weighed components except butter for making the bread dough to smooth dough, adding butter for kneading until the dough is completely expanded, covering with a preservative film for sealing, and fermenting for 1.8 hours at the temperature of 20 ℃ and the relative humidity of 65% to obtain fermented bread dough;

s3, chicken processing: selecting an orchard chicken with the weight of about 1.5 kg and the feeding time of 4 months, slaughtering without cutting, and keeping the whole chicken; cleaning the whole newly slaughtered chicken, removing the surface impurity hair and blood water, and drying the skin moisture of the chicken by using a blower or a fan to obtain dried chicken; specifically, the standard for blow-drying the moisture of the chicken skin is as follows: when the chicken is shaken, no water drops drop;

s4, pickling chicken: putting the blow-dried chicken prepared in the step S3 into the chicken sauce prepared in the step S13, uniformly coating the chicken sauce on the surface of chicken, massaging and kneading the chicken, facilitating the fermented chicken sauce to permeate into the chicken, and pickling for 8 hours at 25 ℃ to obtain pickled chicken;

s5, roasting chicken: placing the pickled chicken prepared in step S4 into an oven with preheating temperature of 220 deg.C, baking at 220 deg.C for 50min to obtain baked chicken of baked 9, standing at room temperature for 30min to reduce surface temperature to below 40 deg.C to obtain baked chicken;

s6, wrapping bread dough: pressing the fermented bread dough prepared in the step S22 into a pancake with the thickness of 1.5 cm, and wrapping the pancake on the outer surface of the roasted chicken prepared in the step S5 to obtain the bread dough wrapped with the whole roasted chicken;

s7, secondary fermentation of the bread dough wrapped with the whole roasted chicken: placing the bread dough wrapped with the whole roasted chicken meat prepared in the step S6 on a baking tray filled with tinfoil, placing the bread dough into an oven, and performing secondary fermentation for 30min at 37 ℃ and a relative humidity of 85% to obtain a fermented bread dough wrapped with the whole roasted chicken meat;

s8, baking: brushing a layer of yolk liquid on the surface of the fermented bread dough wrapped with the whole roasted chicken prepared in the step S7, placing into an oven with the preheating temperature of 180 ℃, and roasting for 30min at 175 ℃.

Example 3

A method for making a birthday roast chicken comprises the following steps:

s1, preparing the chicken sauce:

s11, the chicken sauce comprises the following components in parts by weight: 27 parts of onion, 16 parts of pear, 4 parts of pineapple, 4 parts of light soy sauce, 0.6 part of skipjack meal, 1.3 parts of ginger, 0.3 part of scallion leaf, 2 parts of honey and 0.03 part of salt; weighing the components for forming the chicken sauce according to a formula;

s12, uniformly mixing the onions, the pears and the pineapples which form the chicken sauce, and crushing the mixture in a stirrer to obtain a mixture;

s13, adding the rest components for forming the chicken sauce into the mixture prepared in the step S12, and uniformly mixing to obtain the chicken sauce;

s2, making bread dough:

s21, the bread dough comprises the following components in parts by weight: 550 parts of flour, 5.5 parts of yeast, 22 parts of egg white, 35 parts of white sugar, 40 parts of butter, 20 parts of milk powder, 16 parts of soluble sweet potato starch and 245 parts of water; weighing the components for forming the bread dough according to the formula; specifically, the flour used is commercially available flour for bread;

s22, uniformly mixing the weighed components except butter for making the bread dough to smooth dough, adding butter for kneading until the dough is completely expanded, covering with a preservative film for sealing, and fermenting for 1.6 hours at the temperature of 18 ℃ and the relative humidity of 65% to obtain fermented bread dough;

s3, chicken processing: selecting an orchard chicken with the weight of about 1.5 kg and the feeding time of 4 months, slaughtering without cutting, and keeping the whole chicken; cleaning the whole newly slaughtered chicken, removing the surface impurity hair and blood water, and drying the skin moisture of the chicken by using a blower or a fan to obtain dried chicken; specifically, the standard for blow-drying the moisture of the chicken skin is as follows: when the chicken is shaken, no water drops drop;

s4, pickling chicken: putting the blow-dried chicken prepared in the step S3 into the chicken sauce prepared in the step S13, uniformly coating the chicken sauce on the surface of chicken, massaging and kneading the chicken, facilitating the fermented chicken sauce to permeate into the chicken, and pickling at 22 ℃ for 6 hours to obtain pickled chicken;

s5, roasting chicken: placing the pickled chicken prepared in step S4 into an oven with preheating temperature of 220 deg.C, baking at 215 deg.C for 45min to obtain baked chicken of baked 9, standing at room temperature for 30min to reduce the surface temperature to below 40 deg.C to obtain baked chicken;

s6, wrapping bread dough: pressing the fermented bread dough prepared in the step S22 into a pancake with the thickness of 1.3 cm, and wrapping the pancake on the outer surface of the roasted chicken prepared in the step S5 to obtain the bread dough wrapped with the whole roasted chicken;

s7, secondary fermentation of the bread dough wrapped with the whole roasted chicken: placing the bread dough wrapped with the whole roasted chicken meat prepared in the step S6 on a baking tray filled with tinfoil, placing the bread dough into an oven, and performing secondary fermentation for 30min at the temperature of 36 ℃ and the relative humidity of 85% to obtain fermented bread dough wrapped with the whole roasted chicken meat;

s8, baking: brushing a layer of yolk liquid on the surface of the fermented bread dough wrapped with the whole roasted chicken prepared in the step S7, placing into an oven with the preheating temperature of 180 ℃, and roasting for 30min with the upper and lower fire at the temperature of 172 ℃.

Comparative example 1

A method for making a birthday roast chicken comprises the following steps:

s1, preparing the chicken sauce:

s11, the chicken sauce comprises the following components in parts by weight: 16 parts of pears, 4 parts of pineapples, 4 parts of light soy sauce, 0.6 part of skipjack meal, 1.3 parts of gingers, 0.3 part of scallion leaves, 2 parts of honey and 0.03 part of salt; weighing the components for forming the chicken sauce according to a formula;

s12, uniformly mixing pears and pineapples which form the chicken sauce, and crushing the mixture in a stirrer to obtain a mixture;

s13, adding the rest components for forming the chicken sauce into the mixture prepared in the step S12, and uniformly mixing to obtain the chicken sauce;

s2, making bread dough:

s21, the bread dough comprises the following components in parts by weight: 550 parts of flour, 5.5 parts of yeast, 22 parts of egg white, 35 parts of white sugar, 40 parts of butter, 20 parts of milk powder, 16 parts of soluble sweet potato starch and 245 parts of water; weighing the components for forming the bread dough according to the formula; specifically, the flour used is commercially available flour for bread;

s22, uniformly mixing the weighed components except butter for making the bread dough to smooth dough, adding butter for kneading until the dough is completely expanded, covering with a preservative film for sealing, and fermenting for 1.6 hours at the temperature of 18 ℃ and the relative humidity of 65% to obtain fermented bread dough;

s3, chicken processing: selecting an orchard chicken with the weight of about 1.5 kg and the feeding time of 4 months, slaughtering without cutting, and keeping the whole chicken; cleaning the whole newly slaughtered chicken, removing the surface impurity hair and blood water, and drying the skin moisture of the chicken by using a blower or a fan to obtain dried chicken; specifically, the standard for blow-drying the moisture of the chicken skin is as follows: when the chicken is shaken, no water drops drop;

s4, pickling chicken: putting the blow-dried chicken prepared in the step S3 into the chicken sauce prepared in the step S13, uniformly coating the chicken sauce on the surface of chicken, massaging and kneading the chicken, facilitating the fermented chicken sauce to permeate into the chicken, and pickling at 22 ℃ for 6 hours to obtain pickled chicken;

s5, roasting chicken: placing the pickled chicken prepared in step S4 into an oven with preheating temperature of 220 deg.C, baking at 215 deg.C for 45min to obtain baked chicken of baked 9, standing at room temperature for 30min to reduce the surface temperature to below 40 deg.C to obtain baked chicken;

s6, wrapping bread dough: pressing the fermented bread dough prepared in the step S22 into a pancake with the thickness of 1.3 cm, and wrapping the pancake on the outer surface of the roasted chicken prepared in the step S5 to obtain the bread dough wrapped with the whole roasted chicken;

s7, secondary fermentation of the bread dough wrapped with the whole roasted chicken: placing the bread dough wrapped with the whole roasted chicken meat prepared in the step S6 on a baking tray filled with tinfoil, placing the bread dough into an oven, and performing secondary fermentation for 30min at the temperature of 36 ℃ and the relative humidity of 85% to obtain fermented bread dough wrapped with the whole roasted chicken meat;

s8, baking: brushing a layer of yolk liquid on the surface of the fermented bread dough wrapped with the whole roasted chicken prepared in the step S7, placing into an oven with the preheating temperature of 180 ℃, and roasting for 30min with the upper and lower fire at the temperature of 172 ℃. .

Comparative example 2

A method for making a birthday roast chicken comprises the following steps:

s1, preparing the chicken sauce:

s11, the chicken sauce comprises the following components in parts by weight: 27 parts of onion, 4 parts of pineapple, 4 parts of light soy sauce, 0.6 part of skipjack meal, 1.3 parts of ginger, 0.3 part of scallion leaves, 2 parts of honey and 0.03 part of salt; weighing the components for forming the chicken sauce according to a formula;

s12, uniformly mixing the onions and the pineapples which form the chicken sauce, and crushing the mixture in a stirrer to obtain a mixture;

s13, adding the rest components for forming the chicken sauce into the mixture prepared in the step S12, and uniformly mixing to obtain the chicken sauce;

s2, making bread dough:

s21, the bread dough comprises the following components in parts by weight: 550 parts of flour, 5.5 parts of yeast, 22 parts of egg white, 35 parts of white sugar, 40 parts of butter, 20 parts of milk powder, 16 parts of soluble sweet potato starch and 245 parts of water; weighing the components for forming the bread dough according to the formula; specifically, the flour used is commercially available flour for bread;

s22, uniformly mixing the weighed components except butter for making the bread dough to smooth dough, adding butter for kneading until the dough is completely expanded, covering with a preservative film for sealing, and fermenting for 1.6 hours at the temperature of 18 ℃ and the relative humidity of 65% to obtain fermented bread dough;

s3, chicken processing: selecting an orchard chicken with the weight of about 1.5 kg and the feeding time of 4 months, slaughtering without cutting, and keeping the whole chicken; cleaning the whole newly slaughtered chicken, removing the surface impurity hair and blood water, and drying the skin moisture of the chicken by using a blower or a fan to obtain dried chicken; specifically, the standard for blow-drying the moisture of the chicken skin is as follows: when the chicken is shaken, no water drops drop;

s4, pickling chicken: putting the blow-dried chicken prepared in the step S3 into the chicken sauce prepared in the step S13, uniformly coating the chicken sauce on the surface of chicken, massaging and kneading the chicken, facilitating the fermented chicken sauce to permeate into the chicken, and pickling at 22 ℃ for 6 hours to obtain pickled chicken;

s5, roasting chicken: placing the pickled chicken prepared in step S4 into an oven with preheating temperature of 220 deg.C, baking at 215 deg.C for 45min to obtain baked chicken of baked 9, standing at room temperature for 30min to reduce the surface temperature to below 40 deg.C to obtain baked chicken;

s6, wrapping bread dough: pressing the fermented bread dough prepared in the step S22 into a pancake with the thickness of 1.3 cm, and wrapping the pancake on the outer surface of the roasted chicken prepared in the step S5 to obtain the bread dough wrapped with the whole roasted chicken;

s7, secondary fermentation of the bread dough wrapped with the whole roasted chicken: placing the bread dough wrapped with the whole roasted chicken meat prepared in the step S6 on a baking tray filled with tinfoil, placing the bread dough into an oven, and performing secondary fermentation for 30min at the temperature of 36 ℃ and the relative humidity of 85% to obtain fermented bread dough wrapped with the whole roasted chicken meat;

s8, baking: brushing a layer of yolk liquid on the surface of the fermented bread dough wrapped with the whole roasted chicken prepared in the step S7, placing into an oven with the preheating temperature of 180 ℃, and roasting for 30min with the upper and lower fire at the temperature of 172 ℃. .

Comparative example 3

A method for making a birthday roast chicken comprises the following steps:

s1, preparing the chicken sauce:

s11, the chicken sauce comprises the following components in parts by weight: 27 parts of onion, 16 parts of pear, 4 parts of light soy sauce, 0.6 part of skipjack meal, 1.3 parts of ginger, 0.3 part of scallion leaves, 2 parts of honey and 0.03 part of salt; weighing the components for forming the chicken sauce according to a formula;

s12, uniformly mixing the onions and the pears which form the chicken sauce, and crushing the mixture in a stirrer to obtain a mixture;

s13, adding the rest components for forming the chicken sauce into the mixture prepared in the step S12, and uniformly mixing to obtain the chicken sauce;

s2, making bread dough:

s21, the bread dough comprises the following components in parts by weight: 550 parts of flour, 5.5 parts of yeast, 22 parts of egg white, 35 parts of white sugar, 40 parts of butter, 20 parts of milk powder, 16 parts of soluble sweet potato starch and 245 parts of water; weighing the components for forming the bread dough according to the formula; specifically, the flour used is commercially available flour for bread;

s22, uniformly mixing the weighed components except butter for making the bread dough to smooth dough, adding butter for kneading until the dough is completely expanded, covering with a preservative film for sealing, and fermenting for 1.6 hours at the temperature of 18 ℃ and the relative humidity of 65% to obtain fermented bread dough;

s3, chicken processing: selecting an orchard chicken with the weight of about 1.5 kg and the feeding time of 4 months, slaughtering without cutting, and keeping the whole chicken; cleaning the whole newly slaughtered chicken, removing the surface impurity hair and blood water, and drying the skin moisture of the chicken by using a blower or a fan to obtain dried chicken; specifically, the standard for blow-drying the moisture of the chicken skin is as follows: when the chicken is shaken, no water drops drop;

s4, pickling chicken: putting the blow-dried chicken prepared in the step S3 into the chicken sauce prepared in the step S13, uniformly coating the chicken sauce on the surface of chicken, massaging and kneading the chicken, facilitating the fermented chicken sauce to permeate into the chicken, and pickling at 22 ℃ for 6 hours to obtain pickled chicken;

s5, roasting chicken: placing the pickled chicken prepared in step S4 into an oven with preheating temperature of 220 deg.C, baking at 215 deg.C for 45min to obtain baked chicken of baked 9, standing at room temperature for 30min to reduce the surface temperature to below 40 deg.C to obtain baked chicken;

s6, wrapping bread dough: pressing the fermented bread dough prepared in the step S22 into a pancake with the thickness of 1.3 cm, and wrapping the pancake on the outer surface of the roasted chicken prepared in the step S5 to obtain the bread dough wrapped with the whole roasted chicken;

s7, secondary fermentation of the bread dough wrapped with the whole roasted chicken: placing the bread dough wrapped with the whole roasted chicken meat prepared in the step S6 on a baking tray filled with tinfoil, placing the bread dough into an oven, and performing secondary fermentation for 30min at the temperature of 36 ℃ and the relative humidity of 85% to obtain fermented bread dough wrapped with the whole roasted chicken meat;

s8, baking: brushing a layer of yolk liquid on the surface of the fermented bread dough wrapped with the whole roasted chicken prepared in the step S7, placing into an oven with the preheating temperature of 180 ℃, and roasting for 30min with the upper and lower fire at the temperature of 172 ℃.

Comparative example 4

A method for making a birthday roast chicken comprises the following steps:

s1, preparing the chicken sauce:

s11, the chicken sauce comprises the following components in parts by weight: 27 parts of onion, 16 parts of pear, 4 parts of pineapple, 4 parts of light soy sauce, 0.6 part of skipjack meal, 1.3 parts of ginger, 0.3 part of scallion leaf, 2 parts of honey and 0.03 part of salt; weighing the components for forming the chicken sauce according to a formula;

s12, uniformly mixing the onions, the pears and the pineapples which form the chicken sauce, and crushing the mixture in a stirrer to obtain a mixture;

s13, adding the rest components for forming the chicken sauce into the mixture prepared in the step S12, and uniformly mixing to obtain the chicken sauce;

s2, making bread dough:

s21, the bread dough comprises the following components in parts by weight: 550 parts of flour, 5.5 parts of yeast, 22 parts of egg white, 35 parts of white sugar, 40 parts of butter, 20 parts of milk powder and 245 parts of water; weighing the components for forming the bread dough according to the formula; specifically, the flour used is commercially available flour for bread;

s22, uniformly mixing the weighed components except butter for making the bread dough to smooth dough, adding butter for kneading until the dough is completely expanded, covering with a preservative film for sealing, and fermenting for 1.6 hours at the temperature of 18 ℃ and the relative humidity of 65% to obtain fermented bread dough;

s3, chicken processing: selecting an orchard chicken with the weight of about 1.5 kg and the feeding time of 4 months, slaughtering without cutting, and keeping the whole chicken; cleaning the whole newly slaughtered chicken, removing the surface impurity hair and blood water, and drying the skin moisture of the chicken by using a blower or a fan to obtain dried chicken; specifically, the standard for blow-drying the moisture of the chicken skin is as follows: when the chicken is shaken, no water drops drop;

s4, pickling chicken: putting the blow-dried chicken prepared in the step S3 into the chicken sauce prepared in the step S13, uniformly coating the chicken sauce on the surface of chicken, massaging and kneading the chicken, facilitating the fermented chicken sauce to permeate into the chicken, and pickling at 22 ℃ for 6 hours to obtain pickled chicken;

s5, roasting chicken: placing the pickled chicken prepared in step S4 into an oven with preheating temperature of 220 deg.C, baking at 215 deg.C for 45min to obtain baked chicken of baked 9, standing at room temperature for 30min to reduce the surface temperature to below 40 deg.C to obtain baked chicken;

s6, wrapping bread dough: pressing the fermented bread dough prepared in the step S22 into a pancake with the thickness of 1.3 cm, and wrapping the pancake on the outer surface of the roasted chicken prepared in the step S5 to obtain the bread dough wrapped with the whole roasted chicken;

s7, secondary fermentation of the bread dough wrapped with the whole roasted chicken: placing the bread dough wrapped with the whole roasted chicken meat prepared in the step S6 on a baking tray filled with tinfoil, placing the bread dough into an oven, and performing secondary fermentation for 30min at the temperature of 36 ℃ and the relative humidity of 85% to obtain fermented bread dough wrapped with the whole roasted chicken meat;

s8, baking: brushing a layer of yolk liquid on the surface of the fermented bread dough wrapped with the whole roasted chicken prepared in the step S7, placing into an oven with the preheating temperature of 180 ℃, and roasting for 30min with the upper and lower fire at the temperature of 172 ℃.

Comparative example 5

A method for making a birthday roast chicken comprises the following steps:

s1, preparing the chicken sauce:

s11, the chicken sauce comprises the following components in parts by weight: 5 parts of sand ginger, 5 parts of star anise, 4 parts of tsaoko amomum fruit, 4 parts of light soy sauce, 0.6 part of skipjack meal, 1.3 parts of ginger, 0.3 part of scallion leaves, 2 parts of honey and 0.03 part of salt; weighing the components for forming the chicken sauce according to a formula;

s12, uniformly mixing the onions, the pears and the pineapples which form the chicken sauce, and crushing the mixture in a stirrer to obtain a mixture;

s13, adding the rest components for forming the chicken sauce into the mixture prepared in the step S12, and uniformly mixing to obtain the chicken sauce;

s2, making bread dough:

s21, the bread dough comprises the following components in parts by weight: 550 parts of flour, 5.5 parts of yeast, 22 parts of egg white, 35 parts of white sugar, 40 parts of butter, 20 parts of milk powder, 16 parts of soluble sweet potato starch and 245 parts of water; weighing the components for forming the bread dough according to the formula; specifically, the flour used is commercially available flour for bread;

s22, uniformly mixing the weighed components except butter for making the bread dough to smooth dough, adding butter for kneading until the dough is completely expanded, covering with a preservative film for sealing, and fermenting for 1.6 hours at the temperature of 18 ℃ and the relative humidity of 65% to obtain fermented bread dough;

s3, chicken processing: selecting an orchard chicken with the weight of about 1.5 kg and the feeding time of 4 months, slaughtering without cutting, and keeping the whole chicken; cleaning the whole newly slaughtered chicken, removing the surface impurity hair and blood water, and drying the skin moisture of the chicken by using a blower or a fan to obtain dried chicken; specifically, the standard for blow-drying the moisture of the chicken skin is as follows: when the chicken is shaken, no water drops drop;

s4, pickling chicken: putting the blow-dried chicken prepared in the step S3 into the chicken sauce prepared in the step S13, uniformly coating the chicken sauce on the surface of chicken, massaging and kneading the chicken, facilitating the fermented chicken sauce to permeate into the chicken, and pickling at 22 ℃ for 6 hours to obtain pickled chicken;

s5, roasting chicken: placing the pickled chicken prepared in step S4 into an oven with preheating temperature of 220 deg.C, baking at 215 deg.C for 45min to obtain baked chicken of baked 9, standing at room temperature for 30min to reduce the surface temperature to below 40 deg.C to obtain baked chicken;

s6, wrapping bread dough: pressing the fermented bread dough prepared in the step S22 into a pancake with the thickness of 1.3 cm, and wrapping the pancake on the outer surface of the roasted chicken prepared in the step S5 to obtain the bread dough wrapped with the whole roasted chicken;

s7, secondary fermentation of the bread dough wrapped with the whole roasted chicken: placing the bread dough wrapped with the whole roasted chicken meat prepared in the step S6 on a baking tray filled with tinfoil, placing the bread dough into an oven, and performing secondary fermentation for 30min at the temperature of 36 ℃ and the relative humidity of 85% to obtain fermented bread dough wrapped with the whole roasted chicken meat;

s8, baking: brushing a layer of yolk liquid on the surface of the fermented bread dough wrapped with the whole roasted chicken prepared in the step S7, placing into an oven with the preheating temperature of 180 ℃, and roasting for 30min with the upper and lower fire at the temperature of 172 ℃.

The performances of appearance, taste and the like of the birthday roast chicken prepared in the examples 1 to 3 and the comparative examples 1 to 5 are verified:

the data obtained from the verification experiment of the birthday roast chicken prepared in examples 1 to 3 and comparative examples 1 to 5 are shown in the following table 1 to table 2.

TABLE 1

Serial number	Whether or not it has the flavor of roast chicken	Whether the chicken skin is smooth and complete	Whether fatness is higher than that of roasted chicken	Whether or not to increase the appetite of eatersPeculiar smell in cavity
					Example 1	Is that	Is that	Whether or not	Whether or not
Example 2	Is that	Is that	Whether or not	Whether or not
					Example 3	Is that	Is that	Whether or not	Whether or not
Comparative example 1	Whether or not	Is that	Whether or not	Whether or not
					Comparative example 2	Whether or not	Is that	Whether or not	Whether or not
Comparative example 3	Whether or not	Is that	Whether or not	Whether or not
					Comparative example 4	Is that	Whether or not	Whether or not	Whether or not
Comparative example 5	Is that	Is that	Whether or not	Is that

TABLE 2

Serial number	Whether or not to stimulate sweat gland secretion of eater and worsen symptoms of bromhidrosis	Whether or not to stimulate the gastric mucosa and aggravate the hot air in the stomach of the eater
			Example 1	Whether or not	Whether or not
Example 2	Whether or not	Whether or not
			Example 3	Whether or not	Whether or not
Comparative example 1	Whether or not	Whether or not
			Comparative example 2	Whether or not	Whether or not
Comparative example 3	Whether or not	Whether or not
			Comparative example 4	Whether or not	Whether or not
Comparative example 5	Is that	Is that

The method for checking whether or not the oral cavity odor of the eater is increased in the verification test comprises the following steps: the consumer with halitosis can eat the baked chicken in the birthday prepared in the embodiment, and the consumer is asked to have the experience after eating; the method for testing whether the sweat gland secretion of a person is stimulated and the bromhidrosis symptom is worsened comprises the following steps: the consumer with bromhidrosis can eat the baked chicken in the birthday prepared in the embodiment and inquire the experience of the consumer after eating; the method for detecting whether the gastric mucosa is stimulated or not and aggravating hot air in the stomach of a eater comprises the following steps: consumers with gastric ulcer eat the daily roast chicken prepared in the examples, and the consumers are asked about the experience after eating; according to the production method of the birthday roast chicken, the chicken sauce is prepared by taking the onions, the pears and the pineapples as main materials and taking light soy sauce, bonito powder, the gingers, the onion leaves, the honey and the salt as auxiliary materials through sealed fermentation, the amount of spice is reduced, the taste of the birthday roast chicken is not influenced, and the produced birthday roast chicken is rich in nutrition, golden yellow in color and luster, smooth in chicken skin, unique in taste, fat but not greasy, attractive in fragrance and endless in aftertaste; the spices such as fennel, sand ginger, star anise, tsaoko amomum fruit, garlic, dried orange peel, cumin and the like are omitted, so that the spicy sauce is more suitable for people with light diet; the chicken is placed in the dough and baked to form the bread, the juice flowing out of the chicken can be absorbed by the bread, the bread is rich in fragrance, the greasiness degree of the chicken is greatly reduced, and the taste is better; a certain amount of soluble sweet potato starch is added in the preparation process of the bread dough, the soluble sweet potato starch has strong water absorption capacity and smooth and tough mouthfeel, so that the prepared bread dough has better toughness and better chicken wrapping effect, the dough outside the chicken is not easy to generate gaps, cracks and the like, the internal environment of the chicken is more stable, the chicken skin is not easy to damage, the prepared chicken can keep the integrity of the appearance, and the visual effect is better; the spicy food has strong and spicy smell, contains less spice and no volatile fragrance components, and can not increase the peculiar smell in the oral cavity of a user after the human body eats the food; the content of the spicy materials with strong and spicy smell is low, so that the sweat gland secretion cannot be stimulated after a human body eats, and the symptom of the bromhidrosis is not aggravated due to the fact that the sweat gland secretion of the armpit of a person with the bromhidrosis is more vigorous; the content of the spicy materials with strong and spicy smell is low, a human body cannot stimulate the gastric mucosa and aggravate hot air in the stomach after eating, the gastric mucosa of a gastric ulcer patient is ulcerated, the hot air in the stomach is too much, cool and light foods are mainly eaten, and the chicken breads prepared by the invention cannot further stimulate the gastric mucosa and aggravate the hot air in the stomach, so that the treatment and the rehabilitation of the gastric ulcer are facilitated.

Although the invention has been described in detail hereinabove with respect to a general description and specific embodiments thereof, it will be apparent to those skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.