Preparation technology of sauce-stewed quick-frozen roast chicken

• Main Authors: MENG FANXIN, SONG AIYI, NI LAIXUE
• Format: Patent
• Language: Chinese; English
• Published: 16.12.2022
• 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

The invention relates to the technical field of poultry food processing, in particular to a preparation process of sauce-stewed quick-frozen roast chicken, which comprises the following steps: unfreezing a chicken body, cleaning, shaping, pickling, frying, marinating, cooling, vacuum packaging, quick-freezing and storing to obtain the sauce-stewed quick-frozen roast chicken. High-temperature sterilization is not needed, the nutrition and taste of the product are reserved to the maximum extent, industrial production can be achieved, and the shelf life can reach 12 months; the production energy consumption can be reduced, the processing cost can be reduced, and the product profit can be improved; according to the invention, 16 natural spices are used for marinating, no food additive is added, and the product is nutritional, healthy and safe. 本发明涉及禽类食品加工技术领域，具体涉及一种酱卤速冻烧鸡的制备工艺，包括如下步骤，白条鸡经解冻、清洗、造型、腌制、油炸、卤制、冷却、真空包装、速冻、贮藏所得。本发明无需经过高温杀菌，最大程度保留产品的营养和口感，又可以实现工业化生产，保质期可以长达12个月；本发明可降低生产能耗，降低加工成本，提高产品利润；本发明使用16种天然香辛料卤制而成，