Frozen fresh stock-solution braised chicken preparation process

The invention relates to a frozen fresh stock-solution braised chicken preparation process comprising the steps that: (1) live chickens are inspected in a factory; (2) the chickens are slaughtered; feathers are removed; the chickens are cut open; and chicken viscera are removed; (3) pre-cooling is carried out, wherein the temperature in a pre-cooling tank is maintained at 10-12 DEG C, and pre-cooling is carried out for 20-30min; (4) injection is carried out, wherein the pre-cooled viscera-removed chickens are subjected to liquid injection by using a saline injection machine; (5) marinating is carried out, wherein the injected viscera-removed chickens are subjected to marinating by using a marinating solution for 8-12h; (6) shaping is carried out, wherein the marinated viscera-removed chickens are shaped into a traditional braised chicken shape; (7) frying is carried out, wherein the shaped viscera-removed chickens are fried for 5min; (8) boiling is carried out, wherein a soup is boiled, and the fried chickens are placed in and are boiled for 20-30min; the chickens are braised for 4h; the chickens are fetched, and are cooled in a material trolley; (9) vacuuming is carried out, wherein the cooled braised chickens are subjected to vacuum packaging; (10) quick-freezing is carried out, wherein the vacuum-packaged chickens are quick-frozen to a temperature of -18 DEG C; (11) packaging is carried out, wherein the frozen braised chickens are inspected and boxed; and (12) refrigeration is carried out, wherein the boxed braised chickens are refrigerated in a cold storage with a temperature of -18 DEG C.