Method for processing instant smoked chicken

The invention discloses a method for processing instant smoked chicken, belonging to the field of food processing. The method is an improvement based on the conventional technology with the advanced points of: a, uniformly mixing 2.5 percent of refined salt, 0.4 percent of monosodium glutamate, 0.04 percent of pepper, 0.01 percent of paprika, 1 percent of ginger powder, 0.2 percent of anise, 0.4 percent of cassia bark, 0.2 percent of fennel and 0.67 percent of fructus amomi to obtain ingredients, rubbing chicken by using the ingredients which is 5.42 percent of the weight of each chick, pickling at temperature of 4 and 8 DEG C for 3 days, cleaning the pickled chicken and air-drying the cleaned pickled chicken at room temperature of 15+/-3 DEG C with humidity of 50 to 70 percent; and b, repeatedly coating hydromel with the volume concentration of 30 percent on the surface of the air-dried chicken bodies three times, hanging the chicken bodies at the interval of +/-15 centimeters in a smoking furnace, smoking a