Full-deboned high-protein beggar's chicken and preparation method therefor

Fecha de publicación: 12/01/2021
Fuente: WIPO "hemp"
The invention discloses full-deboned high-protein beggar's chicken and a preparation method therefor. The method comprises the steps: producing a fermenting-microbial-agent-containing salting raw material, producing a leg-pork-containing filler, deboning 100 parts (by weight) of chest-cavity-removed whole chicken, placing the filler into an abdomen of the whole chicken, smearing the exterior of the whole chicken with the salting raw material, and carrying out salting for 30 to 60 minutes in a sealed environment with a temperature of 28 DEG C to 36 DEG C while flipping in a timed manner; wrapping the salted whole chicken with 20-30 parts (by weight) of curl, then, carrying out wrapping with two pieces of lotus leaves, one layer of transparent glass paper and one piece of lotus leaf, and carrying out tightening with a hemp rope; wrapping the lotus leaf of an outer layer with mud uniformly, and then, wrapping the mud with a layer of newspaper; and baking the wrapped whole chicken at a temperature of 210 DEG C to 240 DEG C for 25 to 40 minutes, and carrying out baking for 2.5 to 4 hours while lowering the temperature to 150 DEG C to 180 DEG C, thereby obtaining the full-deboned high-protein beggar's chicken. According to the beggar's chicken prepared by employing the method, external fermentation is carried out through a fermentation microbial agent, and internal fermentation is carried out through leg pork, so that propagation of outside infectious microbes is avoided, the protein content of chicken can be increased, and the flavor and taste of texture can be improved.