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...
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| creator | ZHANG HUIXIN LI HAIYAN MA XUN YANG YAN ZHAO CHUNXIAN HUANG AIXIANG KONG XIANGOU LI JISHENG |
| description | 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 |
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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</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2012</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20120208&DB=EPODOC&CC=CN&NR=102342533A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76516</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20120208&DB=EPODOC&CC=CN&NR=102342533A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ZHANG HUIXIN</creatorcontrib><creatorcontrib>LI HAIYAN</creatorcontrib><creatorcontrib>MA XUN</creatorcontrib><creatorcontrib>YANG YAN</creatorcontrib><creatorcontrib>ZHAO CHUNXIAN</creatorcontrib><creatorcontrib>HUANG AIXIANG</creatorcontrib><creatorcontrib>KONG XIANGOU</creatorcontrib><creatorcontrib>LI JISHENG</creatorcontrib><title>Method for processing instant smoked chicken</title><description>The invention discloses a method for processing instant smoked chicken, belonging to the field of food processing. 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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Method for processing instant smoked chicken |
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