CN101199350A - Preparing method of Air-dry chicken using current year cock as raw material - Google Patents
Preparing method of Air-dry chicken using current year cock as raw material Download PDFInfo
- Publication number
- CN101199350A CN101199350A CNA2006101662796A CN200610166279A CN101199350A CN 101199350 A CN101199350 A CN 101199350A CN A2006101662796 A CNA2006101662796 A CN A2006101662796A CN 200610166279 A CN200610166279 A CN 200610166279A CN 101199350 A CN101199350 A CN 101199350A
- Authority
- CN
- China
- Prior art keywords
- chicken
- air
- liquid
- dry
- pickling
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention aims at providing a modernized preparation method which is low in cost and is suitable for industrialized production to prepare a loftdried chicken with a conventional rooster as the material. The loftdried chicken is prepared by taking the conventional rooster as the material through the following steps: slaying, bloodletting, denuding, cutting the stomach of the rooster and removing the bowels, cleaning and then dewatering, thus getting a naked chicken, then tenderizing and quickly bloating the chicken, dewatering, air-drying the chicken in an air-drying workshop with controlled temperature, humidity and wind speed, after that rinsing and boiling the chicken and packing the chicken in vacuum as quickly as possible, at last sterilizing with microwaves, immediately cooling and preserving the product in low temperature. The content of aniseed, common fennel, amomum villosum, cinnamon, ginger, naphthalin, angelica, atractylis ovata, American ginseng, radix rehmanniae preparata and jujube is one fifth of the bloating liquid concentration; the content of white sugar, monosodium glutamate and distilled spirit is the same with the content of the bloating liquid and the content of salt accounts for 2.5-3% of the weight of the boiled liquid.
Description
Technical field
The invention belongs to food processing field, relating to a kind of is the air-dried chicken modern production method of raw material with the current year cock.
Technical background
Air-dried chicken belongs to traditional salted and cured meat products, owing to pickle, air-dryly all carry out under field conditions (factors), putrid and deteriorated in order to prevent product, can only produce in the winter time, also need keep the very high salinity of product (7%～15%) simultaneously.Under the condition of low temperature, high salt, though the corruption of microorganism is effectively controlled, also reduced the activity of air-dry speed and the endogenous enzyme of muscle simultaneously, slowed down the various biochemical reactions that form the pickled and cured meat peculiar taste.Therefore for obtaining satisfied local flavor, have only the air-dry ripening time of further prolongation, cause the production cycle to reach 60～70 days.The air-dried chicken product is sold with raw product usually in addition, and the consumer is difficult to handle, and the consumption of product is very restricted.Before the product slaking for a long time desalinating process cause salt down the loss of cured local flavor of air-dried chicken, reduced the flavor quality of product.These problems have seriously restricted enterprise development.Traditional air-dried chicken generally is raw material with the fryer, and current year cock can't be produced as raw material with the method for traditional making air-dried chicken because meat is tenderer at all.In fact, current year cock is more suitable for the raw material as air-dried chicken, handles through tenderization, improves meat, and the local flavor of the air-dried chicken of making is better than common fryer.
Summary of the invention
The object of the present invention is to provide that a kind of cost is low, what be suitable for suitability for industrialized production is the air-dried chicken modern production method of raw material with the current year cock.
The objective of the invention is to realize by following measures:
A kind of is the preparation method of Air-dry chicken of raw material with the current year cock, comprises the following step:
1) current year cock is slaughtered processing: current year cock is through slaughtering, bloodletting, lose hair or feathers, cut open thorax and remove internal organ, cleaning, draining, the light chicken;
2) meat tenderization: evenly tenderizing liquid 10-20ml/kg light chicken is pickled in injection at the thigh of light chicken muscle prosperity and chest place, massages 4-10 then and makes second and to pickle tenderizing liquid and be evenly distributed;
3) quick cure: immerse in the pickling liquid and pickle, the pickling liquid consumption is a 800-1200ml/kg light chicken; Pickle temperature and be controlled at 5-8 ℃, salting period is 24～42 hours, and the salt weight of pickling in the light chicken of back is 3.5%～4.0% of light chicken weight;
4) air-dry: the light chicken after pickling, through draining, enter the air-dry workshop of temperature and humidity control control wind speed, air-dry time is 45 days.
5) post-processed: air-dry back light chicken is through the clear water rinsing, enter cooking pot, boiling liquid consumption is controlled at 1200-2000ml/kg light chicken, brew temperatures is controlled at 90-100 ℃, the boiling time is 40-60 minute, and product is vacuum-packed as early as possible after the boiling, carries out microwave disinfection, cooling fast, low temperature is preserved and is got final product.
Above-described preparation method of Air-dry chicken, wherein the content of big fennel, little fennel, fructus amomi, Chinese cassia tree, ginger, mountain naphthalene, Radix Angelicae Sinensis, the bighead atractylodes rhizome, American Ginseng, cultivated land, date is 1/5 of pickling liquid concentration in the boiling formula of liquid, white sugar, monosodium glutamate, liquor content are identical with pickling liquid, and salt content accounts for the 2.5-3% of boiling liquid weight.
Described preparation method of Air-dry chicken, wherein the pickling liquid prescription is: every liter of pickling liquid contains salt 12-15g, white sugar 8-15g, monosodium glutamate 3-6g, wine 20-40ml, big fennel 6-12g, little fennel 5-8g, fructus amomi 3-5g, Chinese cassia tree 2-5g, ginger 0.6-1.0g, mountain naphthalene 2-5g, Radix Angelicae Sinensis 5-8g, bighead atractylodes rhizome 3-5g, American Ginseng 8-10g, cultivated land 4-5g, date 6-8g.
The invention has the advantages that:
(1) China raises the cock aboundresources then, and suitable quick cure and tastyly is mainly reflected in injection and pickles tenderizing liquid and also have and pickle effect internally, soaks and pickles and can pickle from the outside, and the combination of inner and outside improves the effect of pickling.Pickling process has replaced traditional dry-salt wet salting that adds by a quick wet salting technology, has simplified production technology, has shortened salting period.
(2) adopt the air-dry technology of the wet control of temperature automatically controlled control wind speed to replace natural air drying, break through the seasonality restriction that traditional handicraft is produced, can implement whole year production.Air-dry time foreshortens to 45 days by original more than 60 days.
(3) owing to the shortening of process time and effective control of humiture, the salinity after product is pickled reduces to 3.5～4%, and the salinity that promptly enters the mouth has been saved traditional desalination operation.
(4) product meets the direction of modern consumption by the cooked transformation of raw product to instant bagged, and the product special flavour quality that adopted the microwave disinfection technical guarantee.Air-dried chicken production technology production cost provided by the invention is low, product special flavour good, work simplification, is suitable for suitability for industrialized production.The invention will be further elaborated by the following examples for the specific embodiment.
Embodiment 1:
Current year cock through slaughter, bloodletting, after losing hair or feathers, cut open thorax to remove internal organ, cleaning, draining the light chicken, adopt brine injector, evenly inject at the thigh of light chicken muscle prosperity and chest and pickle tenderizing liquid, then with manually massaging for 5 seconds.With 150 kilograms of light chickens is example, will immerse in the pickling liquid through the light chicken that tenderization is handled to pickle.Use pickling liquid 150L, the pickling liquid prescription is: every liter of pickling liquid contains salt 13g, white sugar 10g, monosodium glutamate 4g, wine 40ml, big fennel 8g, little fennel 6g, fructus amomi 3g, Chinese cassia tree 3g, ginger 0.8g, mountain naphthalene 3g, Radix Angelicae Sinensis 5g, bighead atractylodes rhizome 3g, American Ginseng 8g, cultivated land 4g, date 8g.
Pickle temperature and be controlled at 10 ± 2 ℃, salting period is looked the about 18-24 of size hour of light chicken, and the salt weight of pickling in the light chicken of back is the 3.5%-4.0% of light chicken weight.Light chicken after pickling, through draining, enter the air-dry workshop of temperature and humidity control control wind speed, air-dry time is 45 days, and air-dry back light chicken enters cooking pot through the clear water rinsing, boiling liquid consumption is a 2000ml/kg light chicken, brew temperatures is controlled at 95 ± 3 ℃, and the boiling time is looked light chicken size, age, between 40 minutes-60 minutes.The content of big fennel, little fennel, fructus amomi, Chinese cassia tree, ginger, mountain naphthalene, Radix Angelicae Sinensis, the bighead atractylodes rhizome, American Ginseng, cultivated land, date is 1/5 of pickling liquid concentration in the boiling formula of liquid, white sugar, monosodium glutamate, wine content are identical with pickling liquid, and salt content accounts for 2.5% of boiling liquid weight.Product should be vacuum-packed as early as possible after the boiling, carries out microwave disinfection, cooling fast, and 0-4 ℃ of low temperature is preserved.
Embodiment 2:
Current year cock through slaughter, bloodletting, after losing hair or feathers, cut open thorax to remove internal organ, cleaning, draining the light chicken, adopt brine injector, evenly inject at the thigh of light chicken muscle prosperity and chest and pickle tenderizing liquid, then with manually massaging for 10 seconds.With 150 kilograms of light chickens is example, will immerse in the pickling liquid through the light chicken that tenderization is handled to pickle.Use pickling liquid 150L, the pickling liquid prescription is: every liter of pickling liquid contains salt 14g, white sugar 12g, monosodium glutamate 4g, wine 40ml, big fennel 6g, little fennel 5g, fructus amomi 4g, Chinese cassia tree 4g, ginger 0.8g, mountain naphthalene 4g, Radix Angelicae Sinensis 5g, bighead atractylodes rhizome 5g, American Ginseng 10g, cultivated land 3g, date 12g.Pickle temperature and be controlled at 10 ± 2 ℃, salting period is looked big or small about 18 ~ 24 hours of light chicken, and the salt weight of pickling in the light chicken of back is the 3.5%--4.0% of light chicken weight.Light chicken after pickling, through draining, enter the air-dry workshop of temperature and humidity control control wind speed, air-dry time is 45 days, and air-dry back light chicken enters cooking pot through the clear water rinsing, boiling liquid consumption is a 1200ml/kg light chicken, brew temperatures is controlled at 95 ± 3 ℃, and the boiling time is looked light chicken size, age, between 40 minutes-60 minutes.The content of big fennel, little fennel, fructus amomi, Chinese cassia tree, ginger, mountain naphthalene, Radix Angelicae Sinensis, the bighead atractylodes rhizome, American Ginseng, cultivated land, date is 1/5 of pickling liquid concentration in the boiling formula of liquid, white sugar, monosodium glutamate, liquor content are identical with pickling liquid, and salt content accounts for 3% of boiling liquid weight.Product should be vacuum-packed as early as possible after the boiling, carries out microwave disinfection, cooling fast, freezing preservation.
Claims (2)
1. one kind is the preparation method of Air-dry chicken of raw material with the current year cock:
1) current year cock is slaughtered processing: current year cock is through slaughtering, bloodletting, lose hair or feathers, cut open thorax and remove internal organ, cleaning, draining, the light chicken;
2) meat tenderization: evenly tenderizing liquid 10-20ml/kg light chicken is pickled in injection at the thigh of light chicken muscle prosperity and chest place, massages 4-10 then and makes second and to pickle tenderizing liquid and be evenly distributed;
3) quick cure: immerse in the pickling liquid and pickle, the pickling liquid consumption is a 800-1200ml/kg light chicken; Pickle temperature and be controlled at 5-8 ℃, salting period is 24～42 hours, and the salt weight of pickling in the light chicken of back is 3.5%～4.0% of light chicken weight;
4) air-dry: the light chicken after pickling, through draining, enter the air-dry workshop of temperature and humidity control control wind speed, air-dry time is 45 days.
5) post-processed: air-dry back light chicken is through the clear water rinsing, enter cooking pot, boiling liquid consumption is controlled at 1200-2000ml/kg light chicken, brew temperatures is controlled at 90-100 ℃, the boiling time is 40-60 minute, and product is vacuum-packed as early as possible after the boiling, carries out microwave disinfection, cooling fast, low temperature is preserved and is got final product.
2. above-described preparation method of Air-dry chicken, wherein the content of big fennel, little fennel, fructus amomi, Chinese cassia tree, ginger, mountain naphthalene, Radix Angelicae Sinensis, the bighead atractylodes rhizome, American Ginseng, cultivated land, date is 1/5 of pickling liquid concentration in the boiling formula of liquid, white sugar, monosodium glutamate, liquor content are identical with pickling liquid, and salt content accounts for the 2.5-3% of boiling liquid weight.Described preparation method of Air-dry chicken, wherein the pickling liquid prescription is: every liter of pickling liquid contains salt 12-15g, white sugar 8-15g, monosodium glutamate 3-6g, wine 20-40ml, big fennel 6-12g, little fennel 5-8g, fructus amomi 3-5g, Chinese cassia tree 2-5g, ginger 0.6-1.0g, mountain naphthalene 2-5g, Radix Angelicae Sinensis 5-8g, bighead atractylodes rhizome 3-5g, American Ginseng 8-10g, cultivated land 4-5g, date 6-8g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101662796A CN101199350A (en) | 2006-12-16 | 2006-12-16 | Preparing method of Air-dry chicken using current year cock as raw material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101662796A CN101199350A (en) | 2006-12-16 | 2006-12-16 | Preparing method of Air-dry chicken using current year cock as raw material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101199350A true CN101199350A (en) | 2008-06-18 |
Family
ID=39514854
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006101662796A Pending CN101199350A (en) | 2006-12-16 | 2006-12-16 | Preparing method of Air-dry chicken using current year cock as raw material |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101199350A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103610101A (en) * | 2013-11-25 | 2014-03-05 | 攀枝花市行远牧业有限责任公司 | Air-dried chicken and making method thereof |
| CN104106811A (en) * | 2014-06-16 | 2014-10-22 | 蚌埠锦徽食品有限公司 | Spicy chicken leg and manufacturing method thereof |
| CN104705681A (en) * | 2015-01-26 | 2015-06-17 | 四川省巴山娃食品开发有限公司 | Dry breezed chicken and making technology thereof |
| CN104757094A (en) * | 2014-03-31 | 2015-07-08 | 湖南海佳食品有限公司 | Stabilizer to improve the quality of meat product |
| CN105558865A (en) * | 2015-12-02 | 2016-05-11 | 河南科技学院 | Method for processing low-sodium dry-breezed chickens in flexible packages |
| CN106174109A (en) * | 2016-08-05 | 2016-12-07 | 句容市仑山湖生态卤制品有限公司 | A kind of manufacture method of less salt low fat air-dried chicken |
| CN106235050A (en) * | 2016-08-05 | 2016-12-21 | 句容市仑山湖生态卤制品有限公司 | A kind of manufacture method of less salt low fat Cold spiced duck |
| CN106235051A (en) * | 2016-08-05 | 2016-12-21 | 句容市仑山湖生态卤制品有限公司 | A kind of manufacture method of less salt low fat four monsoon goose |
| CN106262652A (en) * | 2016-08-05 | 2017-01-04 | 句容市仑山湖生态卤制品有限公司 | A kind of slow-releasing composite material and the method pickling air-dried chicken with it |
| CN106359304A (en) * | 2016-11-18 | 2017-02-01 | 扬州名佳食品有限公司 | Feed for roosters as well as method for feeding roosters with feed and rooster curing and processing process |
| CN106578974A (en) * | 2016-11-24 | 2017-04-26 | 佛山科学技术学院 | Hakka salted pork and preparation method of same |
| CN106579007A (en) * | 2016-11-24 | 2017-04-26 | 佛山科学技术学院 | Hakka salty chicken and preparation method thereof |
-
2006
- 2006-12-16 CN CNA2006101662796A patent/CN101199350A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103610101A (en) * | 2013-11-25 | 2014-03-05 | 攀枝花市行远牧业有限责任公司 | Air-dried chicken and making method thereof |
| CN103610101B (en) * | 2013-11-25 | 2016-03-02 | 攀枝花市行远牧业有限责任公司 | Air-dried chicken and preparation method thereof |
| CN104757094A (en) * | 2014-03-31 | 2015-07-08 | 湖南海佳食品有限公司 | Stabilizer to improve the quality of meat product |
| CN104106811A (en) * | 2014-06-16 | 2014-10-22 | 蚌埠锦徽食品有限公司 | Spicy chicken leg and manufacturing method thereof |
| CN104705681A (en) * | 2015-01-26 | 2015-06-17 | 四川省巴山娃食品开发有限公司 | Dry breezed chicken and making technology thereof |
| CN105558865A (en) * | 2015-12-02 | 2016-05-11 | 河南科技学院 | Method for processing low-sodium dry-breezed chickens in flexible packages |
| CN106174109A (en) * | 2016-08-05 | 2016-12-07 | 句容市仑山湖生态卤制品有限公司 | A kind of manufacture method of less salt low fat air-dried chicken |
| CN106235050A (en) * | 2016-08-05 | 2016-12-21 | 句容市仑山湖生态卤制品有限公司 | A kind of manufacture method of less salt low fat Cold spiced duck |
| CN106235051A (en) * | 2016-08-05 | 2016-12-21 | 句容市仑山湖生态卤制品有限公司 | A kind of manufacture method of less salt low fat four monsoon goose |
| CN106262652A (en) * | 2016-08-05 | 2017-01-04 | 句容市仑山湖生态卤制品有限公司 | A kind of slow-releasing composite material and the method pickling air-dried chicken with it |
| CN106359304A (en) * | 2016-11-18 | 2017-02-01 | 扬州名佳食品有限公司 | Feed for roosters as well as method for feeding roosters with feed and rooster curing and processing process |
| CN106578974A (en) * | 2016-11-24 | 2017-04-26 | 佛山科学技术学院 | Hakka salted pork and preparation method of same |
| CN106579007A (en) * | 2016-11-24 | 2017-04-26 | 佛山科学技术学院 | Hakka salty chicken and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101199350A (en) | Preparing method of Air-dry chicken using current year cock as raw material | |
| CN1311762C (en) | Method for preparing air-drying chicken by using wed out-layer as raw material | |
| CN102578205B (en) | Processing method for fumigating ready-to-eat tilapia mossambica | |
| CN102599549B (en) | Method for preparing non-fried instant freshwater fish | |
| CN105379823B (en) | A kind of production method of tea fragrance preserved meat | |
| CN104839749B (en) | A kind of production method of pork head meat | |
| CN103330100B (en) | Yang-tonifying pork-Chinese cabbage boiled dumpling and preparation method thereof | |
| CN102783667A (en) | Fast pickling method for parabramis pekinensis | |
| CN105124648A (en) | Ready-to-eat smoked sturgeon pieces and processing method thereof | |
| CN109287970A (en) | A kind of preparation method of instant halogen pork head meat | |
| CN102551092A (en) | Method for producing marinated old goose | |
| CN104432247A (en) | Method for preparing liquid-smoked fish product | |
| CN102090653A (en) | Production method for air dried duck | |
| CN106722326A (en) | A kind of production method of peculiar flavour Salt roasted chicken | |
| CN107223698B (en) | Fresh-keeping quality-guaranteeing method for processing marinated meat by cooperation of natural fresh-keeping agent and vacuum cooling | |
| CN103211248B (en) | Method for processing freshwater fish in non-fried way | |
| CN103070410A (en) | Manufacturing method of spiced chicken | |
| CN105077060A (en) | Instant osmunda japonica processing method | |
| CN103005494A (en) | Method for processing instant Dong-an chicken | |
| CN102669704A (en) | Cooking method of rice wine dreg chicken | |
| CN1422554A (en) | Low-fat edible duck preparing method | |
| CN105285740B (en) | A kind of deodorization method of salting and processing of ox treasured | |
| CN104041861A (en) | Abalone ham sausage and processing method thereof | |
| CN108094911A (en) | A kind of preparation method of chicken steak | |
| CN103141861A (en) | Method for making spiced chicken |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20080618 |