CN101461545A - Processing method for cooking and baking hen - Google Patents
Processing method for cooking and baking hen Download PDFInfo
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- CN101461545A CN101461545A CNA2007101914768A CN200710191476A CN101461545A CN 101461545 A CN101461545 A CN 101461545A CN A2007101914768 A CNA2007101914768 A CN A2007101914768A CN 200710191476 A CN200710191476 A CN 200710191476A CN 101461545 A CN101461545 A CN 101461545A
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Abstract
The invention provides a baking processing method for hen, which pertains to the field of food processing and storing technique. The method uses live hen as raw material, and a hen processing method capable of normal temperature storage through steps of temporarily keeping, killing, sorting, pickling, boiling, wind drying, baking, wrapping, vacuum packing, sterilizing, and cooling. By adding clove, pepper, wine, vinegar into the feed during temporarily keeping, depilating after killing is easier, and meat is fragrance added and tenderized. The pickling before the boiling shapes and increases flavor to the meat, removing part of the moisture by baking after boiling ensures the product in good shape after sterilization, and the final high temperature sterilization realizes room temperature storage of the product, which makes the preservation period of the product under room temperature reach 12 months.
Description
Technical field
The invention provides the roasting processing method of Lu of a kind of hen, belong to food processing and preservation technology field.
Background technology
China is large agricultural country, livestock and poultry breeding industry output is huge, in recent years along with the raising of people's health care consciousness, consumption for bird is increasing, but for a long time, China's bird converted products is based on fresh and alive, primary processed items such as poultry is cut apart, refrigeration mostly, and some traditional bird converted products are sold in the mode of now burning cash sale mostly, state-of-the-art technology transformation for traditional characteristics bird product, realize that suitability for industrialized production is the problem that present food-processing industry presses for solution, this also meets the growth requirement of our state food industry at present.
There are the historical and good raw material resources of long meat poultry processing the Taicang.Products such as granary dried meat floss, the two phoenix Lu chickens in granary, beggar's chicken all are the local specialities that gain national fame.Because the restriction of process technology, these special products do not realize that the production and sales of the two phoenix Lu chickens of large-scale commercial applications production, particularly granary also only are confined to local very little scope but for a long time.Press for traditional product is carried out technological improvement, traditional processing technology is combined with modern processing, keeping realizing preservation under room temperature under the constant situation of characteristics such as products'texture, local flavor, thereby realizing large-scale industrialization production, enlarging the sales range and the influence of product.The main method of realization preservation under room temperature still adopts the method for high temperature sterilization at present, the topmost shortcoming of high temperature sterilization is exactly bigger to the matter structure of product and local flavor influence, the matter structure of product is soft mashed after the sterilization, mouldability is also relatively poor, be easy to generate boiling flavor toward contact, solve therefore that the destruction problem to traditional product matter structure and local flavor just becomes the problem that the traditional product suitability for industrialized production presses for solution in the process.
Summary of the invention
Purpose of the present invention is exactly the roasting processing method of Lu that proposes a kind of hen, before and after boiling, improvement by traditional Lu being boiled technology and Lu pickle, toast measure such as typing, make traditional products such as Lu chicken can keep the matter structure and the local flavor of traditional product preferably, and realize preservation under room temperature in commercial process.
Technical scheme of the present invention: the roasting processing method of the Lu of a kind of hen is to be raw material with fresh and alive hen, but through the hen converted products of supporting temporarily, slaughtering, putting in order, pickling, Lu boiling, dry up, toast, wrap up, preservation under room temperature is made in vacuum packaging, sterilization, cooling step.Procedure of processing is as follows:
With the fresh and alive hen through the qualified big or small 1.5kg-2.0kg that quarantines is raw material; Add cloves and pepper in feed, cloves, pepper are 1:300-500 with the quality of the fodder ratio, feed after mixing thoroughly with liquor made from sorghum, vinegar and raise, and feed in 30 minutes at interval again and raise once, feed to raise for the second time and slaughter in back 1 hour; Adopt the neck bloodletting to slaughter, place 60-70 ℃ hot water to scald 60-100 second, epilation depilation then then; Chicken trunk after the depilation is cutd open thorax, gill, and clean up; Can split half point according to processing specification needs cuts; Chicken trunk after the arrangement is pickled with the pickling liquid of salt mass concentration 4-10%, and salting period 40 minutes to 3 hours is pickled temperature and is controlled at 3-5 ℃, pickles the end back and with clear water chicken is rinsed well, and drain; Chicken after pickling and Lu are boiled liquid put into jacketed pan, the mass ratio that chicken and Lu boil liquid is 1:1-2, and the jacketed pan vapour pressure is controlled at 0.05-0.09MPa, after boiling steam is turned down, the Lu that keep-ups pressure boils 35-55 minute, and spins upside down several times, or at the inner spice bag that adds of chicken tripe; Lu boils liquid and prepares with cloves, cassia bark, big fennel, little fennel, semen myristicae, mountain taro, Chen Xiang etc., and its consumption is put time length in a suitable place to breed with hen and decided; The chicken that Lu boils after the end is taken out, hang on the stainless steel shelf, dry up the chicken surface with air-cooler, and chicken is cooled to rapidly below 40 ℃, time 40-60 minute; The chicken that Lu boils after the end is taken out, hang on shelf, send in the baking machine and toast, 40 ℃ of baking initial temperatures heat up gradually, and end temperature reaches about 100 ℃, time 40-60 minute; Chicken outside after the baking is wrapped up with lotus leaf, wrap up with straw again; Chicken after chicken after will drying up again or the wrapping is packed and vacuum seal with the clad aluminum foil bag; Then, the chicken that vacuum packet is installed is packed into and sends into retort immediately behind the retort basket and carry out sterilization processing, sterilization conditions: 115-121 ℃, and time 30-60 minute, the back-pressure cooling, back-pressure 0.012-0.016MPa is cooled to below 40 ℃.
The present invention in conjunction with modern processing, has realized the large-scale industrialization production of traditional product on the basis of conventional machining process.Before slaughtering, carry out in the process of the present invention supporting temporarily handling, in feed, add materials such as cloves, pepper, wine, vinegar, make chicken slaughter the back depilation easily, and the meat flavouring is tenderized.Pickle processing before Lu boils earlier, make the chicken partial dehydration, play typing and increase the effect of flavor, and have certain raw meat effect of taking off; Lu boils the back and removes part moisture again by drying up, toasting, and makes the chicken build complete, solid, and product has good shape and matter structure after the assurance sterilization.Reasonably combined and the Lu that boils the process spice by Lu boils the control of process, and combination is vacuum-packed and the control of follow-up sterilization intensity, guaranteed product flavor variations minimum after processing, realized the preservation under room temperature of product at last by high temperature sterilization, the product following shelf-life of normal temperature reaches 12 months.
Description of drawings
Fig. 1 is the process flow diagram of the roasting processing of hen Lu.
The specific embodiment
The invention will be further described below in conjunction with drawings and Examples.
Embodiment 1
Selecting for use fresh and alive is raw material through the qualified hen of quarantining, before slaughtering, feed and raise, in feed, add cloves and pepper, cloves, pepper are 1:300 with the quality of the fodder ratio, feed after mixing thoroughly with liquor made from sorghum, vinegar and raise, fed again in 30 minutes at interval and raise once, feed to raise for the second time and slaughtered in back 1 hour; Slaughter in the hot water that is placed on 60 ℃ and scalded 100 seconds, then epilation; Gill after the epilation, and clean up; Pickling liquid with salt mass concentration 4% is pickled, and is pickling below 10 ℃ 3 hours, pickles the end back and with clean water chicken is rinsed well and drains; Carry out Lu then and boil, the mass ratio that chicken and Lu boil liquid is 1:1, and the jacketed pan vapour pressure is reached 0.05-0.09MPa, and the Lu that keep-ups pressure boiled 35-55 minute; Lu after boiling end takes out chicken, hangs on the stainless steel shelf, dries up the chicken surface with air-cooler, and chicken is cooled to rapidly below 40 ℃, time 40-60 minute; The chicken that dries up is used the vacuum packaging of clad aluminum foil bag, send into retort then and carry out sterilization processing, sterilization conditions: 121 ℃, 60 minutes time, the back-pressure cooling, back-pressure 0.016MPa is cooled to below 40 ℃, is Lu chicken product.
Lu boils the configuration of liquid: cloves, cassia bark, big fennel, little fennel, semen myristicae, mountain taro, Chen Xiang etc. decided according to the hen time of putting in a suitable place to breed
Embodiment 2
Selecting for use fresh and alive is raw material through the qualified hen of quarantining, before slaughtering, feed and raise, in feed, add cloves and pepper, cloves, pepper are 1:500 with the quality of the fodder ratio, feed after mixing thoroughly with liquor made from sorghum, vinegar and raise, fed again in 30 minutes at interval and raise once, feed to raise for the second time and slaughtered in back 1 hour; Slaughter in the hot water that is placed on 70 ℃ and scalded 60 seconds, then epilation; Gill after the epilation, and clean up; Pickling liquid with salt mass concentration 10% was being pickled below 10 ℃ 35-55 minute, pickled the end back and with clean water chicken was rinsed well and drains; Carry out Lu then and boil, the mass ratio that chicken and Lu boil liquid is 1:1.6, and the jacketed pan vapour pressure is reached 0.05-0.09MPa, and the Lu that keep-ups pressure boiled 35-55 minute; Lu after boiling end takes out chicken, hangs on shelf, sends in the baking machine and toasts, and removes part moisture, and the baking initial temperature heats up for 40 ℃ gradually, and end temperature reaches about 100 ℃, time 40-60 minute; With the outside Lu chicken of wrapping up in baking back,, and, send into retort then and carry out sterilization processing with the vacuum packaging of clad aluminum foil bag again with the straw wrapping with lotus leaf, sterilization conditions: 115 ℃, 60 minutes time, back-pressure cooling, back-pressure 0.012MPa is cooled to be the product that machines below 40 ℃.
Lu boils the configuration of liquid with embodiment 1.
Embodiment 3
Selecting for use fresh and alive is raw material through the qualified hen of quarantining, before slaughtering, feed and raise, in feed, add cloves and pepper, cloves, pepper are 1:400 with the quality of the fodder ratio, feed after mixing thoroughly with liquor made from sorghum, vinegar and raise, fed again in 30 minutes at interval and raise once, feed to raise for the second time and slaughtered in back 1 hour; Slaughter in the hot water that is placed on 65 ℃ and scalded 80 seconds, then epilation; Gill after the epilation, and clean up; Pickling liquid with salt mass concentration 6% was being pickled below 10 ℃ 1.5 hours, pickled the end back and with clean water chicken was rinsed well and drains; Carry out Lu then and boil, the mass ratio that chicken and Lu boil liquid is 1:2, and the jacketed pan vapour pressure is reached 0.05-0.09MPa, and the Lu that keep-ups pressure boiled 35-55 minute; Lu after boiling end takes out chicken, hangs on the stainless steel shelf, dries up the chicken surface with air-cooler, and chicken is cooled to rapidly below 40 ℃, time 40-60 minute; The chicken that dries up is used the vacuum packaging of clad aluminum foil bag, send into retort then and carry out sterilization processing, sterilization conditions: 118 ℃, 45 minutes time, the back-pressure cooling, back-pressure 0.014MPa is cooled to below 40 ℃, is Lu chicken product.
Lu boils the configuration of liquid with embodiment 1.
Embodiment 4
Selecting for use fresh and alive is raw material through the qualified hen of quarantining, before slaughtering, feed and raise, in feed, add cloves and pepper, cloves, pepper are 1:400 with the quality of the fodder ratio, feed after mixing thoroughly with liquor made from sorghum, vinegar and raise, fed again in 30 minutes at interval and raise once, feed to raise for the second time and slaughtered in back 1 hour; Slaughter in the hot water that is placed on 65 ℃ and scalded 80 seconds, then epilation; Gill after the epilation, and clean up; Pickling liquid with salt mass concentration 6% was being pickled below 10 ℃ 1.0 hours, pickled the end back and with clean water chicken was rinsed well and drains; Carry out Lu then and boil, the mass ratio that chicken and Lu boil liquid is 1:1.2, and the jacketed pan vapour pressure is reached 0.05-0.09MPa, and the Lu that keep-ups pressure boiled 35-55 minute; Lu after boiling end takes out chicken, hangs on shelf, sends in the baking machine and toasts, and removes part moisture, and the baking initial temperature heats up for 40 ℃ gradually, and end temperature reaches about 100 ℃, time 40-60 minute; Chicken outside after the baking is wrapped up with lotus leaf,, and, send into retort then and carry out sterilization processing with the vacuum packaging of clad aluminum foil bag again with the straw wrapping, sterilization conditions: 121 ℃, 30 minutes time, back-pressure cooling, back-pressure 0.012MPa is cooled to below 40 ℃, is straw chicken product.
Lu boils the configuration of liquid with embodiment 1.
Claims (5)
1. the Lu of a hen bakes processing method, it is characterized in that with fresh and alive hen be raw material, through the hen converted products of supporting temporarily, slaughtering, putting in order, pickling, Lu boiling, dry up, toast, wrap up, but preservation under room temperature is made in vacuum packaging, sterilization, cooling step, procedure of processing is as follows:
(1) raw material: with fresh and alive be raw material through the qualified hen of quarantining;
(2) support temporarily: in feed, add cloves and pepper, and feed after mixing thoroughly with liquor made from sorghum, vinegar and raise, fed again in 30 minutes at interval and raise once, the second time hello raise and slaughtered in back 1 hour;
(3) slaughter: adopt the neck bloodletting to slaughter, place 60-70 ℃ hot water to scald 60-100 second, epilation depilation then then;
(4) arrangement: the chicken trunk after will losing hair or feathers cuts open thorax, gills, and cleans up; Can split half point according to processing specification needs cuts;
(5) pickle: the chicken trunk after the arrangement is pickled with the salt pickling liquid, and salting period 40 minutes to 3 hours is pickled temperature and is controlled at 3-5 ℃, pickles the end back and with clear water chicken is rinsed well, and drain;
(6) Lu boils: chicken after will pickling and Lu boil liquid and put into jacketed pan, and the mass ratio that chicken and Lu boil liquid is 1:1-2, and the jacketed pan vapour pressure is controlled at 0.05-0.09MPa, after boiling steam is turned down, and the Lu that keep-ups pressure boils 35-55 minute, and spins upside down several times;
(7) dry up: the chicken that Lu boils after the end is taken out, hang on the stainless steel shelf, dry up the chicken surface with air-cooler, and chicken is cooled to rapidly below 40 ℃, time 40-60 minute;
(8) baking: the chicken that Lu boils after the end is taken out, hang on shelf, send in the baking machine and toast, 40 ℃ of baking initial temperatures heat up gradually, and end temperature reaches about 100 ℃, time 40-60 minute;
(9) wrapping: wrap up with lotus leaf the chicken outside after will toasting, and wraps up with straw again;
(10) vacuum packaging: the chicken after chicken after will drying up or the wrapping is packed and vacuum seal with the clad aluminum foil bag;
(11) sterilization, cooling: the chicken that vacuum packet is installed is packed into and sends into retort immediately behind the retort basket and carry out sterilization processing, sterilization conditions: 115-121 ℃, and time 30-60 minute, the back-pressure cooling, back-pressure 0.012-0.016MPa is cooled to below 40 ℃.
2. the Lu of a kind of hen according to claim 1 bakes processing method, and it is characterized in that: the size of hen raw material is advisable with 1.5kg～2.0kg.
3. the Lu of a kind of hen according to claim 2 bakes processing method, it is characterized in that: interpolation cloves and pepper are 1:300～500 with the quality of the fodder ratio in feed.
4. the Lu of a kind of hen according to claim 3 bakes processing method, and it is characterized in that: the mass concentration of used salt is 4～10% when pickling.
5. the Lu of a kind of hen according to claim 4 bakes processing method, it is characterized in that: Lu boils liquid and forms with cloves, cassia bark, big fennel, little fennel, semen myristicae, mountain taro, Chen Xiang, and its consumption is put time length in a suitable place to breed with hen and decided.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101914768A CN101461545B (en) | 2007-12-19 | 2007-12-19 | Processing method for cooking and baking hen |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101914768A CN101461545B (en) | 2007-12-19 | 2007-12-19 | Processing method for cooking and baking hen |
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| Publication Number | Publication Date |
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| CN101461545A true CN101461545A (en) | 2009-06-24 |
| CN101461545B CN101461545B (en) | 2011-07-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2007101914768A Expired - Fee Related CN101461545B (en) | 2007-12-19 | 2007-12-19 | Processing method for cooking and baking hen |
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Cited By (10)
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| CN102366119A (en) * | 2011-10-20 | 2012-03-07 | 重庆鲁渝立强食品有限公司 | Processing technology of pot-stewed whole chicken |
| CN102429244A (en) * | 2011-10-20 | 2012-05-02 | 重庆鲁渝立强食品有限公司 | Process for processing whole original recipe chicken |
| CN102578613A (en) * | 2012-02-21 | 2012-07-18 | 太仓市飞凤食品有限公司 | Method for preparing smoked chicken |
| CN103340432A (en) * | 2013-07-15 | 2013-10-09 | 湖南农业大学 | Method for processing normal-temperature storage type roasted goose |
| CN103404895A (en) * | 2013-08-22 | 2013-11-27 | 鹤壁市永达食品有限公司 | Method for making lotus nine-steamed chicken |
| CN103798829A (en) * | 2014-01-26 | 2014-05-21 | 张永华 | Method for preparing pure aroma chicken |
| CN103988878A (en) * | 2014-05-23 | 2014-08-20 | 徐州鑫珂食品有限公司 | Cut duck sterilization technology |
| CN103989192A (en) * | 2014-05-19 | 2014-08-20 | 苏伟 | Instant roasted meat and production method thereof |
| CN108576668A (en) * | 2018-03-08 | 2018-09-28 | 安徽悠之优味食品有限公司 | A kind of coke chicken wing point and preparation method thereof |
| CN116982698A (en) * | 2023-08-16 | 2023-11-03 | 太仓市飞凤食品有限公司 | Low-salt tasty livestock and poultry food and preparation method thereof |
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| CN1095905A (en) * | 1993-05-31 | 1994-12-07 | 尚建军 | Aluminium foil packed chicken in vacuum |
| CN1269986A (en) * | 1999-04-13 | 2000-10-18 | 徐良梅 | Raw materials and cooking method of chicken soap as medicinal food |
| CN1306774A (en) * | 2000-01-27 | 2001-08-08 | 杨岳琦 | Components of litchi chicken soaking liquid and litchi chicken processing technology |
| CN1268312A (en) * | 2000-01-27 | 2000-10-04 | 刘成奎 | Egusi melon chicken |
| CN1370449A (en) * | 2001-02-23 | 2002-09-25 | 钱昆华 | Process of making liquor-steeped chicken |
| CN1957758A (en) * | 2005-11-02 | 2007-05-09 | 刘治胜 | Spiced salty chicken heated with vapor in airtight vessel, and preparation method |
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- 2007-12-19 CN CN2007101914768A patent/CN101461545B/en not_active Expired - Fee Related
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| CN102429244B (en) * | 2011-10-20 | 2014-04-02 | 重庆鲁渝立强食品有限公司 | Process for processing whole original recipe chicken |
| CN102429244A (en) * | 2011-10-20 | 2012-05-02 | 重庆鲁渝立强食品有限公司 | Process for processing whole original recipe chicken |
| CN102366119A (en) * | 2011-10-20 | 2012-03-07 | 重庆鲁渝立强食品有限公司 | Processing technology of pot-stewed whole chicken |
| CN102366119B (en) * | 2011-10-20 | 2014-04-02 | 重庆鲁渝立强食品有限公司 | Processing technology of pot-stewed whole chicken |
| CN102578613A (en) * | 2012-02-21 | 2012-07-18 | 太仓市飞凤食品有限公司 | Method for preparing smoked chicken |
| CN103340432A (en) * | 2013-07-15 | 2013-10-09 | 湖南农业大学 | Method for processing normal-temperature storage type roasted goose |
| CN103340432B (en) * | 2013-07-15 | 2015-07-01 | 湖南农业大学 | Method for processing normal-temperature storage type roasted goose |
| CN103404895A (en) * | 2013-08-22 | 2013-11-27 | 鹤壁市永达食品有限公司 | Method for making lotus nine-steamed chicken |
| CN103798829A (en) * | 2014-01-26 | 2014-05-21 | 张永华 | Method for preparing pure aroma chicken |
| CN103989192A (en) * | 2014-05-19 | 2014-08-20 | 苏伟 | Instant roasted meat and production method thereof |
| CN103988878A (en) * | 2014-05-23 | 2014-08-20 | 徐州鑫珂食品有限公司 | Cut duck sterilization technology |
| CN108576668A (en) * | 2018-03-08 | 2018-09-28 | 安徽悠之优味食品有限公司 | A kind of coke chicken wing point and preparation method thereof |
| CN116982698A (en) * | 2023-08-16 | 2023-11-03 | 太仓市飞凤食品有限公司 | Low-salt tasty livestock and poultry food and preparation method thereof |
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| CN101461545B (en) | 2011-07-20 |
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