Disclosed is a method for producing a yellow-feathered broiler raw material suitable for Chinese cuisine cooking, which includes the following steps of: shaping a yellow-feathered broiler after slaughtering and cleaning, and directly blanching the yellow-feathered broiler in a water bath with warm water of 50°C to 60°C for enzyme deactivation without aging and tenderization, wherein the enzyme deactivation treatment lasts for 20 minutes to 30 minutes. The processing method for the chilled yellow-feathered broiler according to the invention avoids the cooling for aging and tenderization in a course of processing, and can overcome the defect that water can be easily generated in stir-frying and stewing processes of chilled broiler meat, which can effectively reduce a cooking loss, realizes a high dish quality, and avoids a dry mouthfeel during chewing. A moisture loss is reduced and a weight loss is little during product storage. The invention also provides a chilled yellow-feathered broiler product.
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