CN101181075A - Method for processing original shape massive zymolysis chicken products - Google Patents
Method for processing original shape massive zymolysis chicken products Download PDFInfo
- Publication number
- CN101181075A CN101181075A CNA2007101958253A CN200710195825A CN101181075A CN 101181075 A CN101181075 A CN 101181075A CN A2007101958253 A CNA2007101958253 A CN A2007101958253A CN 200710195825 A CN200710195825 A CN 200710195825A CN 101181075 A CN101181075 A CN 101181075A
- Authority
- CN
- China
- Prior art keywords
- chicken
- meat
- percent
- temperature
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 75
- 235000013622 meat product Nutrition 0.000 claims abstract description 33
- 230000004151 fermentation Effects 0.000 claims abstract description 32
- 238000000855 fermentation Methods 0.000 claims abstract description 32
- 238000000034 method Methods 0.000 claims abstract description 16
- 235000013372 meat Nutrition 0.000 claims abstract description 14
- 210000000988 Bone and Bones Anatomy 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 10
- 235000013599 spices Nutrition 0.000 claims abstract description 9
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 6
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 6
- 240000004559 Cuminum cyminum Species 0.000 claims abstract description 6
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 6
- 239000006002 Pepper Substances 0.000 claims abstract description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 6
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 6
- 235000005822 corn Nutrition 0.000 claims abstract description 6
- 235000005824 corn Nutrition 0.000 claims abstract description 6
- 239000002245 particle Substances 0.000 claims abstract description 6
- 240000008042 Zea mays Species 0.000 claims abstract description 5
- 238000005554 pickling Methods 0.000 claims abstract description 5
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 4
- 235000002283 Capsicum annuum var aviculare Nutrition 0.000 claims abstract description 4
- 235000002284 Capsicum baccatum var baccatum Nutrition 0.000 claims abstract description 4
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- 235000013303 cayenne pepper Nutrition 0.000 claims abstract description 4
- 239000011780 sodium chloride Substances 0.000 claims abstract description 4
- 210000000481 Breast Anatomy 0.000 claims description 20
- 235000021110 pickles Nutrition 0.000 claims description 10
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 claims description 8
- 241000272201 Columbiformes Species 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 241000722363 Piper Species 0.000 claims description 5
- 241000124033 Salix Species 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N D-Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- CZMRCDWAGMRECN-GDQSFJPYSA-N Sucrose Natural products O([C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1)[C@@]1(CO)[C@H](O)[C@@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-GDQSFJPYSA-N 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 244000144977 poultry Species 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- KEAYESYHFKHZAL-UHFFFAOYSA-N sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 239000000725 suspension Substances 0.000 claims description 3
- 235000015110 jellies Nutrition 0.000 claims description 2
- 239000008274 jelly Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 1
- 235000020995 raw meat Nutrition 0.000 claims 1
- 238000010257 thawing Methods 0.000 claims 1
- 235000013330 chicken meat Nutrition 0.000 abstract description 14
- 238000003672 processing method Methods 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 5
- 206010034203 Pectus carinatum Diseases 0.000 abstract 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M Sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 abstract 2
- 239000000834 fixative Substances 0.000 abstract 2
- 235000002176 Foeniculum vulgare var vulgare Nutrition 0.000 abstract 1
- 240000000129 Piper nigrum Species 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 abstract 1
- 229960004793 Sucrose Drugs 0.000 abstract 1
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000010288 sodium nitrite Nutrition 0.000 abstract 1
- 235000015096 spirit Nutrition 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
- 230000018109 developmental process Effects 0.000 description 18
- 238000005516 engineering process Methods 0.000 description 10
- 239000003205 fragrance Substances 0.000 description 5
- 235000019542 Cured Meats Nutrition 0.000 description 4
- 238000010923 batch production Methods 0.000 description 4
- 235000015278 beef Nutrition 0.000 description 4
- 235000013580 sausages Nutrition 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 3
- 229910052736 halogen Inorganic materials 0.000 description 3
- 150000002367 halogens Chemical class 0.000 description 3
- 235000013594 poultry meat Nutrition 0.000 description 3
- 210000003746 Feathers Anatomy 0.000 description 2
- 206010020649 Hyperkeratosis Diseases 0.000 description 2
- 241000282898 Sus scrofa Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000000877 morphologic Effects 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 230000001954 sterilising Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000209149 Zea Species 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 235000019726 broiler meat Nutrition 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000003750 conditioning Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000034659 glycolysis Effects 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001717 pathogenic Effects 0.000 description 1
- 244000052769 pathogens Species 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 150000004965 peroxy acids Chemical class 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000001131 transforming Effects 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Abstract
The invention relates to a food processing method, in particular to a processing method for producing fermented meat products by using chicken meat such as chicken breast, chicken legs with bones, chicken wing, etc. to serve as raw materials, which comprises the contents that: 1. the pickling agents used in the processing of original block type fermented chicken meat products are made by full mixing the common salt which makes up 1.5 percent to 2 percent (mass fraction, same as below) of the weight of chicken meat such as the meat of chicken breast, chicken legs, chicken wing, etc., 1.5 percent to 2 percent of cane sugar, 0.1 percent to 0.2 percent of starch sugar and 0.01 percent to 0.015 percent of sodium nitrite; 2. the spice formula of the original block type fermented chicken meat products is that: calculated by 100g chicken meat: soy sauce: 1kg to 1.5kg; mild aromatic Chinese spirits: 500g to 700g; pepper corn: 500g to 600g; cayenne pepper: 400g to 500g; bay leave: 600g to 700g; cummin seeds (powder): 500g to 600g; common fennel particles (powder): 450g to 550g; 3. the processing technique of the original block type fermented chicken meat is characterized in that the chicken meat which meets state sanitation and safety standards and is formed by cutting is added into and fully mixed with the invented pickling agents and spices and then pickled hermetically for 24 days to 36 days under the condition of 0 DEG C to 4 DEG C. After pickling, the pickled chicken meat is hung or placed horizontally to be fermented and dried for 24 hours to 36 hours under controlled temperature and humidity. The fermentation processing conditions are that: the temperature is 43 DEG C to 45 DEG C and the relative humidity is 80 percent to 90 percent.
Description
Technical field
The present invention relates to food-processing method, especially a kind ofly cut apart the fermentation meat product processing method that chicken is raw material production and processing zymolysis chicken with Fresh Grade Breast, band bone chicken leg, chicken wings etc.
Background technology
Yellow-feather broiler is that China's high-quality chicken is produced the dominant advantage variety source, it not only has distinct macroscopic features and breediness, and with fast large-scale fryer kind such as the leading fryer kind Ai Wei mattress in the world relatively, also having unique chicken morphosis and local flavor forms, " bright, tender, refreshing, sliding, perfume (or spice) " characteristics of chicken are very outstanding, are the high-quality chicken meat products liked of Chinese extremely at home and abroad.In the last few years, being accompanied by China's living standards of the people improves, especially the high quality meat chicken and the chicken meat product market space enlarge day by day due to fast large-scale fryer industry flourish, some scientific research institutions of China and enterprise are purpose with development and use yellow-feather broiler chicken high-quality quality characteristic, are carrying out a large amount of research work and industrialization demonstration aspect its chicken meat product processing.From present circumstances; modern production process technology developments listings such as emerging the green bird chicken in not only existing grassland, Jiang Cunhuang chicken etc. are freezing, ice aquatic foods, and with the yellow feather dwarf broiler be that the tradition of raw material is taken off, halogen, smoked, burning, wind, liquor-saturated, the series products process technology such as cut in vain and also stepped into batch production, scale, grouping of the world economy development and use stage.Though China's yellow-feather broiler chicken meat product process technology exploitation has obtained rapid progress with the industrialization utilization, but be in more also with fast large-scale fryer chicken products that scientific and technological content is low, product processing added value is low, product quality specificity and the market competitiveness are not strong, the deficiency that the industrialization induced effect is faint, especially top grade, high added value, GOOD TASTE, high competitiveness product technology shortage are still having a strong impact on China's yellow feather dwarf broiler meat products and are competing to account for medium-to-high grade market both at home and abroad with fast large fowl meat product.How to give full play to yellow-feather broiler chicken quality-advantage, raising yellow-feather broiler crudy intension and added value, the higher inferior position of digestion yellow-feather broiler production cost, the produce market existence of enhancing yellow-feather broiler and competitiveness and be still the scientific and technological problem that meat scientific circles need to be resolved hurrily.
Last century, the nineties was come, and was accompanied by the development of China's living standards of the people raising and fryer aquaculture, and the development that China's fryer is butchered processing industry has obtained gratifying achievements.It shows not only that China's fryer is butchered and has realized that substantially scale, mechanization butchers processing; aquatic foods, chicken in jelly trunk and partitioning products thereof and fried, roasting class conditioning goods are when satisfying the domestic market supply; international markets such as day, Russia have been sure to occupy; and be embodied in take off, modernization development stage that standardization, standardization, batch production, grouping of the world economy, branding have been stepped in traditional Chinese chicken meat product development such as halogen, sauce, burning, roasting, wind, Zui, are baked, boil, bubble, low-temperature meat products such as various chicken bowel lavage have been gone on business-like road for development.Though in these years China's fryer is butchered to process to develop and is achieved noticeable achievement, made brilliant achievements, but the modernization development process is of short duration, the influence of weak foundation owing to being subjected to, China's fryer is butchered the development of processing industry and international market demand and living standards of the people and is improved and need also exist big gap, how to improve China's chicken exported product manufactured goods rate, occupation rate and processing benefit, how to reduce and meat products processing material consumption, energy consumption, how to improve product consumption security, grade, agility, the research and discovery that is still waiting such as functional.
Fermentation meat product is to be raw material with the livestock and poultry meat, pickles under nature or Artificial Control cryogenic conditions, ferments, dry or smoke the meat products that a class that processes has obvious fermentation and ripe local flavor.Before surplus though it originates from 2000 year people adopt pickle, method such as drying preserves meat, real its of American-European developed country realizes that batch production, scale, standardized production start from the seventies in last century.Though fermentation meat product is than canning, refrigeration, commercial sterilization, domestic and international market main product modern industrialization developing histories such as low-temperature meat product are of short duration, to drop into facility few but because its processing has the basis, the low-loss and energy-saving characteristics, product has unique flavor, taste property is strong, dry dehydration, nutritious, biological glycolysis is remarkable, be rich in easy digestion and functional components, beneficial bacterium grows well, pathogen and spoilage organisms growth are suppressed, security feature is remarkable, storage requirement requires loose, shelf life is long, bright ripe dual-purpose, agility is strong or the like more meets the modern consumer meat safe, delicious, nutrition, requirement quality feature such as quick, over nearly 40 years, fermentation meat product manifests stronger vitality always on American-European developed country market, its output accounts for Italy by very little developing into before surplus 20 years, American-European developed country such as Germany meat products proportion is more than 20%, and price still exceeds the Other Meat goods more than 2 times, and market and processing benefit space are still extremely wide.At present, be the high temperature peracid of primary raw material or the ferment sausage of the low acid fermentation processing of low temperature with pig beef in the American-European developed country fermentation meat product, original shape or massive zymolysis ham, the beef and mutton kind of fermenting of the low acid fermentation processing of low temperature are very abundant, and only visible a few meat gruel type ferment sausage in zymolysis chicken product aspect, and the original shape massive zymolysis goods still are rarely seen.Under market demand supply condition like this, China greatly develops the chicken fermentation meat product and has vast market space and profit margin undoubtedly, be significant undoubtedly for improving China's chicken exported product manufactured goods rate, occupation rate and processing benefit, but extremely unluckily thing, the relevant at present processing of massive zymolysis meat products in the world mainly concentrates on local animal meat aspects such as pig, beef or mutton and even venison with leavening, curing agent, Research on processing technology, and relevant original shape massive zymolysis chicken products research report is not as yet not as seen.
China's fermentation meat product production development is with a long history, development such as Jinhua ham history of existing nearly one thousand years.Over past ten years; be accompanied by production scaleization due to fermentation meat product such as China's Jinhua ham processing scientific and technological progress, batch production, standardization development, temperature-variable fermentation goods such as Jinhua ham, Xuanwei ham become town dweller new lover by the rare product evolution of imperial noble.Though it produces output and has realized over past ten years being doubled and redoubled, its price still exceeds ham sausage, the flexible package meat products of other commercial sterilizations, all kinds of low-temperature meat products with take off, conventional products ceiling prices such as halogen, sauce, burning are more than 2 times.Meanwhile, the homemade and Western-style Sa rummy of import, products such as fermented beef had realized also in recent years that to supply high-grade hotel served as main to the marketing transformation of high-grade supermarket.These situations show, also extremely China consumer likes fermentation meat product, the market development space is extremely wide.Under this domestic market condition, greatly develop small investment, low energy, the tangible chicken fermentation meat product of modern meat products qualitative character, process material consumption, energy consumption for reduction and meat products, improve product consumption security, grade, agility, functional, improve chicken meat product processing added value and benefit and also have great realistic meaning.Develop significant though the development of chicken fermentation meat product is butchered processing for China's fryer, but be subjected to this art research not cause that as yet relevant department and scientific and technical personnel enough pay attention to influencing, aspect the research of fermented meat chicken products, as yet not as seen the only visible several pieces of relevant zymolysis chicken sausage bibliographical informations of China study document relevant for original shape massive zymolysis chicken products at present.
Occupy above-mentioned yellow-feather broiler use of advantage and China's fryer and butcher the processing industry current situation, and development is fermented and meat products butchers the processing industry development for China's fryer and the yellow-feather broiler use of advantage is significant, we extensively collect in carrying out " agricultural science and technology spanning plan " special fund " northern yellow-feather broiler new varieties are cultured the integrated and demonstration with process technology " project (2005 stride 17) process, arrangement, studied relevant fermentation meat product process technology research data both at home and abroad, well-designed original shape massive zymolysis has the goods research approach, carry out research and development of original shape massive zymolysis chicken process technology and demonstration work in a deep going way, and then formed this patent.
Summary of the invention:
The present invention has mainly comprised following content:
1. the 100kg health is qualified, that piece shape is complete, form the is consistent freshly-slaughtered poultry brisket or the Fresh Grade Breast that thaws mowing in addition become neat pigeon breast shape or half sheet pigeon breast shape.The 100kg health is qualified, that piece shape is complete, form the is consistent aquatic foods band bone chicken leg or the band bone chicken leg that thaws in addition mowing become the willow leaf shape.
2. original shape massive zymolysis chicken products processing with curing agent is: take by weighing and account for Fresh Grade Breast or chicken leg meat or chicken wings etc. and cut apart the sucrose of the salt of chicken weight 1.5～2% ratios (mass fraction, same down), 1.5～2% ratios, 0.1～0.2% glucose and fully mixed with 0.01～0.015% natrium nitrosum.
3. original shape piece shape zymolysis chicken spice prescription is: in 100kg divided chicken adding soy sauce: 1～1.5kg; Fen-flavor type white spirit: 500g～700g; Pepper corn: 500～600g; Cayenne pepper: 400～500g; Spiceleaf: 600～700g; Cumin particle (powder): 500～600g, fennel seeds grain (powder) 450～550g.
4. original shape piece shape zymolysis chicken processing features is, will meet the national health safety standard chicken cut meat after the mowing moulding, fully puddle evenly after adding above-mentioned curing agent and spice, then the airtight 24～36h that pickles under 0～4 ℃ of condition.After pickling, adopt suspension or the mode of keeping flat to place fermentation dried 24～36h in the utensil of controlling temperature and humidity conditions with pickling chicken.Its fermentation processing conditions is: 43 ~ 45 ℃ of temperature, relative humidity are 80%～90%.After fermentation ends, place temperature to be controlled in 65 ~ 70 ℃ of baking boxs or the baking oven behind the drying 4 ~ 6h of slaking in addition vacuum packaging the zymolysis chicken work-in-process or the shrink-packaging can obtain finished product.
5. make finished product morphological appearance, color brown red or reddish brown, fermentation fragrance is outstanding, test according to cooked meat product product health set quota in the GB2626-2005 cooked meat product sanitary standard, sanitary condition reaches this standard-required, main aesthetic quality's proterties reaches urban consumption person's acceptable level, shelf life of products can reach more than the 60d under 0 ~ 4 ℃ of condition, at room temperature can reach more than the 30d.
The specific embodiment
Embodiment 1: make the original shape massive zymolysis Fresh Grade Breast with the present invention
1. the 100kg health is qualified, that piece shape is complete, form the is consistent freshly-slaughtered poultry brisket or the Fresh Grade Breast that thaws mowing in addition become neat pigeon breast shape or half sheet pigeon breast shape.
2. will account for Fresh Grade Breast weight 3.11% ratio (mass fraction, curing agent down together), be applied to the Fresh Grade Breast surface, and then 1kg fen-flavor type white spirit, 500 pepper corns, 500 chilli powders, 400g spiceleaf, 700g cumin particle, 600g fennel seeds grain, 450～550g added in the curing container that holds the 100kg Fresh Grade Breast in turn, puddle evenly.
3. under 0-4 ℃ of temperature, pickle 24h, make cured meat.
4. cured meat is hung or puts and be controlled at 43 ~ 45 ℃, relative humidity in temperature and be controlled in 80%～90% the fermentor fermentation 30h processing of fermenting.
5. the Fresh Grade Breast of processing of will fermenting hangs or puts the drying 4 ~ 6h of slaking in temperature is controlled at 65 ~ 70 ℃ of baking boxs or baking oven in, and cooling also in addition can obtain finished product behind vacuum packaging or the shrink-packaging fast then.
6. make finished product morphological appearance, reddish brown, glittering and translucent, the basic fragrance uniqueness of color, fermentation fragrance is outstanding, test according to cooked meat product product health set quota in the GB2626-2005 cooked meat product sanitary standard, sanitary condition reaches this standard-required, main aesthetic quality's proterties reaches urban consumption person's acceptable level, shelf life of products can reach more than the 60d under 0 ~ 4 ℃ of condition, at room temperature can reach more than the 30d.
Embodiment 2: make original shape massive zymolysis band bone chicken leg with the present invention
1. the 100kg health is qualified, that piece shape is complete, form the is consistent aquatic foods band bone chicken leg or the band bone chicken leg that thaws in addition mowing become the willow leaf shape.
2. will account for Fresh Grade Breast weight 3.5% ratio (mass fraction, curing agent down together), be applied to band bone chicken leg surface, and then 1.5kg fen-flavor type white spirit, 550 pepper corns, 500 chilli powders, 500g spiceleaf, 700g cumin particle, 600g fennel seeds grain, 550g added in the curing container that holds 100kg band bone chicken leg in turn, puddle evenly.
3. under 0-4 ℃ of temperature, pickle 30h, make cured meat.
4. cured meat is hung or puts and be controlled at 43 ~ 45 ℃, relative humidity in temperature and be controlled in 80%～90% the fermentation utensil fermentation 36h processing of fermenting.
5. the Fresh Grade Breast of processing of will fermenting hangs or puts the drying 5 ~ 6h of slaking in temperature is controlled at 65 ~ 70 ℃ of baking boxs or baking oven in, and cooling also in addition can obtain finished product behind vacuum packaging or the shrink-packaging fast then.
6. make that the finished product form is willow leaf shape, color azarin, basic fragrance uniqueness, fermentation fragrance is outstanding, test according to cooked meat product product health set quota in the GB2626-2005 cooked meat product sanitary standard, sanitary condition reaches this standard-required, main aesthetic quality's proterties reaches urban consumption person's acceptable level, shelf life of products can reach more than the 60d under 0 ~ 4 ℃ of condition, at room temperature can reach more than the 30d.
Claims (7)
1. production method of producing original shape massive zymolysis chicken products may further comprise the steps:
1) the 100kg health is qualified, the freshly-slaughtered poultry brisket that piece shape is complete, form is consistent or the Fresh Grade Breast that thaws, mowing becomes neat pigeon breast shape or half sheet pigeon breast shape, aquatic foods is with the bone chicken leg meat or the band bone chicken leg mowing of thawing is the willow leaf shape, and aquatic foods, chicken in jelly wing mowing are neat.
2) original shape massive zymolysis chicken products processing with curing agent is: the sucrose, 0.1～0.2% glucose that accounts for salt, 1.5～2% ratios of Fresh Grade Breast, chicken leg meat or chicken wings weight 1.5～2% ratios (mass fraction, same down) fully mixes with 0.01～0.015% natrium nitrosum.
3) original shape massive zymolysis chicken spice prescription is: in the 100kg divided chicken, add soy sauce: soy sauce: 1～1.5kg; Fen-flavor type white spirit: 500g～700g; Pepper corn: 500～600g; Cayenne pepper: 400～500g; Spiceleaf: 600～700g; Cumin particle (powder): 500～600g, fennel seeds grain (powder) 450～550g.
4) the original shape massive zymolysis chicken processing features is, the chicken that will meet the national health safety standard cuts meat after the mowing moulding, fully puddle behind the curing agent that adds invention and the spice even, the airtight 24～36h that pickles under 0～4 ℃ of condition then.After pickling, will pickle chicken and adopt suspension or the mode of keeping flat to place control temperature, damp condition bottom fermentation drying 24～36h.Its fermentation processing conditions is: 43～45 ℃ of temperature, relative humidity are 80%～90%.After fermentation ends, place temperature to be controlled in 65～70 ℃ of baking boxs or the baking oven zymolysis chicken work-in-process and can obtain finished product behind the drying 4～6h of slaking.
2. method according to claim 1 is characterized in that: pickle the curing agent that adds in the process and form and mass fraction: the sucrose of the salt of 1.5～2% ratios, 1.5～2% ratios, 0.1～0.2% glucose and 0.01～0.015% natrium nitrosum.
3. method according to claim 1 is characterized in that: pickling the spice interpolation composition that adds in the process with addition (with every 100kg raw meat restatement) is: soy sauce: 1～1.5kg; Fen-flavor type white spirit: 500g～700g; Pepper corn: 500～600g; Cayenne pepper: 400～500g; Spiceleaf: 600～700g; Cumin particle (powder): 500～600g, fennel seeds grain (powder) 450～550g.
4. method according to claim 1 is characterized in that: pigeon breast, band bone chicken leg, chicken wings and above-mentioned curing agent and the spice of mowing moulding puddled evenly, and under 0-4 ℃ of temperature conditions, the airtight 24～36h that pickles.
5. method according to claim 1 is characterized in that: will pickle chicken and adopt suspension or the mode of keeping flat to place control temperature, damp condition bottom fermentation drying 24～36h.Its fermentation processing conditions is: 43～45 ℃ of temperature, relative humidity are 80%～90%.
6. method according to claim 1 is characterized in that: after fermentation ends, place temperature to be controlled in 65～70 ℃ of baking boxs or the baking oven behind the drying 4～6h of slaking vacuum packaging in addition the zymolysis chicken work-in-process or the shrink-packaging can obtain finished product.
7. method according to claim 1, it is characterized in that: the product processed sanitary condition should meet cooked meat product product health regulation in the GB2626-2005 cooked meat product sanitary standard, main aesthetic quality's proterties reaches urban consumption person's acceptable level, shelf life of products can reach more than the 60d under 0～4 ℃ of condition, at room temperature can reach more than the 30d.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101958253A CN101181075A (en) | 2007-11-30 | 2007-11-30 | Method for processing original shape massive zymolysis chicken products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101958253A CN101181075A (en) | 2007-11-30 | 2007-11-30 | Method for processing original shape massive zymolysis chicken products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101181075A true CN101181075A (en) | 2008-05-21 |
Family
ID=39446606
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101958253A Pending CN101181075A (en) | 2007-11-30 | 2007-11-30 | Method for processing original shape massive zymolysis chicken products |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101181075A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028243A (en) * | 2010-11-23 | 2011-04-27 | 长沙坛坛香调料食品有限公司 | Processing method of fermented beef |
| CN102132894A (en) * | 2011-04-12 | 2011-07-27 | 唐人神集团股份有限公司 | Flavored chicken and preparation method thereof |
| CN102178258A (en) * | 2011-04-28 | 2011-09-14 | 江西萧翔农业发展集团有限公司 | Method for producing peptide-rich chicken products by using microbial fermentation technology |
| CN102429250A (en) * | 2011-10-31 | 2012-05-02 | 青岛康大食品有限公司 | Method for processing hot-stewed airing rabbit |
| CN103815423A (en) * | 2014-02-28 | 2014-05-28 | 中国农业科学院北京畜牧兽医研究所 | Manufacturing method of decocted baked yak steak |
| CN104824700A (en) * | 2015-05-01 | 2015-08-12 | 侯荣山 | Manufacturing method for spiced dried sour chicken |
| CN106107588A (en) * | 2016-07-28 | 2016-11-16 | 阜阳市阜濛食品有限公司 | A kind of laughable chicken wing of Fructus Cumini Cymini Pericarpium Citri Reticulatae appetizing |
| CN106307142A (en) * | 2016-08-18 | 2017-01-11 | 安徽杠岗香食品科技有限公司 | Salangid stomach nourishing and deficiency supplementing fermented chicken meat seasoning packet and preparation method thereof |
| CN107594370A (en) * | 2017-09-19 | 2018-01-19 | 柳州市柳州菜饮食文化博物馆 | A kind of preparation method of edible fungus fermented chicken |
| CN111345448A (en) * | 2020-03-24 | 2020-06-30 | 湖北神丹健康食品有限公司 | Fermented dried chicken and preparation method thereof |
-
2007
- 2007-11-30 CN CNA2007101958253A patent/CN101181075A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028243A (en) * | 2010-11-23 | 2011-04-27 | 长沙坛坛香调料食品有限公司 | Processing method of fermented beef |
| CN102028243B (en) * | 2010-11-23 | 2012-04-25 | 长沙坛坛香调料食品有限公司 | Processing method of fermented beef |
| CN102132894A (en) * | 2011-04-12 | 2011-07-27 | 唐人神集团股份有限公司 | Flavored chicken and preparation method thereof |
| CN102132894B (en) * | 2011-04-12 | 2012-08-08 | 唐人神集团股份有限公司 | Flavored chicken and preparation method thereof |
| CN102178258A (en) * | 2011-04-28 | 2011-09-14 | 江西萧翔农业发展集团有限公司 | Method for producing peptide-rich chicken products by using microbial fermentation technology |
| CN102429250A (en) * | 2011-10-31 | 2012-05-02 | 青岛康大食品有限公司 | Method for processing hot-stewed airing rabbit |
| CN103815423A (en) * | 2014-02-28 | 2014-05-28 | 中国农业科学院北京畜牧兽医研究所 | Manufacturing method of decocted baked yak steak |
| CN103815423B (en) * | 2014-02-28 | 2016-04-06 | 中国农业科学院北京畜牧兽医研究所 | A kind of preparation method of decocting roasting yak steak |
| CN104824700A (en) * | 2015-05-01 | 2015-08-12 | 侯荣山 | Manufacturing method for spiced dried sour chicken |
| CN106107588A (en) * | 2016-07-28 | 2016-11-16 | 阜阳市阜濛食品有限公司 | A kind of laughable chicken wing of Fructus Cumini Cymini Pericarpium Citri Reticulatae appetizing |
| CN106307142A (en) * | 2016-08-18 | 2017-01-11 | 安徽杠岗香食品科技有限公司 | Salangid stomach nourishing and deficiency supplementing fermented chicken meat seasoning packet and preparation method thereof |
| CN107594370A (en) * | 2017-09-19 | 2018-01-19 | 柳州市柳州菜饮食文化博物馆 | A kind of preparation method of edible fungus fermented chicken |
| CN111345448A (en) * | 2020-03-24 | 2020-06-30 | 湖北神丹健康食品有限公司 | Fermented dried chicken and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101181075A (en) | Method for processing original shape massive zymolysis chicken products | |
| CN102204694B (en) | Manufacturing method of tea scented sauced meat dried by air | |
| CN103156205B (en) | Fermented chicken and manufacturing method thereof | |
| CN101569400B (en) | Compound coloring agent for pot-stewed meat products and method for using same | |
| CN101176559A (en) | Fermentation agent for low ergamine salami sausage and method of use thereof | |
| CN105029461A (en) | Spiced Moslem fermented air-dried yak meat and preparation method thereof | |
| CN102132894A (en) | Flavored chicken and preparation method thereof | |
| CN101664126A (en) | Green dumplings and preparing method | |
| CN105146549A (en) | Cumin-flavored Halal fermented air-dried yak meat and preparation method thereof | |
| CN103340424B (en) | Method utilizing rice bran to bake meat product | |
| CN107950874A (en) | A kind of quick-frozen donkey meat boiled dumpling and preparation method thereof | |
| CN1951232B (en) | A chicken prepared by chestnut and preparation method thereof | |
| CN105077309A (en) | Tea-flavor Muslim fermented yak meat and preparation method thereof | |
| CN104997056A (en) | High-solubility calcium fish and mutton fermented sausage and preparation method thereof | |
| CN105054124A (en) | Fermentation type semi-dried red yeast fish and processing method and application thereof | |
| CN111264770A (en) | Instant rice ball containing clam dish and preparation method thereof | |
| CN101971998B (en) | Processing method of egg with pickled peppers | |
| CN105054089A (en) | Tomato flavored Muslim fermented air-dried yak meat and preparation method thereof | |
| CN107279683A (en) | A kind of preparation method of dried beef | |
| CN103329981A (en) | Processing method of high-calcium dried meat floss stuffing moon cake | |
| CN104026524B (en) | A kind of traditional Hakka wipes the preparation method of dish | |
| CN102640937A (en) | Processing technology, product and equipment of fermented fresh meat | |
| CN106376850A (en) | Fermented soy sauce stewed pigtail and preparation method thereof | |
| CN102415583A (en) | Processing method beef squid salad salami | |
| CN106889488B (en) | Flavor ostrich meat pie and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20080521 |