CN101690592A - Dried chicken bone and meat and preparation method thereof - Google Patents
Dried chicken bone and meat and preparation method thereof Download PDFInfo
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- CN101690592A CN101690592A CN200910193091A CN200910193091A CN101690592A CN 101690592 A CN101690592 A CN 101690592A CN 200910193091 A CN200910193091 A CN 200910193091A CN 200910193091 A CN200910193091 A CN 200910193091A CN 101690592 A CN101690592 A CN 101690592A
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Abstract
The invention discloses dried chicken bone and meat and a preparation method thereof. The method comprises the following steps: pretreating, cooking at a high temperature, mincing chicken bones, preparing pig skin gel, mixing and chopping, salting, molding and leveling, curing and forming, and drying with hot air. In the method, fresh chicken breast shells are taken as raw materials, and raw materials easily obtained and cheap during the production are adopted in a formula so as to develop a leisure food, namely recombined dried chicken bone and meat products; and the comprehensive utilization of remnant materials in chicken processing can be realized and the economic benefit is improved. The dried chicken bone and meat has elasticity and chewiness without hard granules, has gloss meat surface, delicious taste and appropriate mouthfeel, has chicken taste without abnormal odor or foreign flavor, has the moisture content between 15 and 20 percent, has high calcium and phosphorus content, and is a good leisure food to supplement calcium.
Description
Technical field
The invention belongs to food processing technology field, particularly a kind of delicious food and be rich in dried chicken bone and meat of calcareous and collagen and preparation method thereof.
Background technology
The chicken shell is the pigeon breast shell, and quality accounts for 20%～22% of whole chicken quality, by the pigeon breast bone, attached to the residual meat on the chicken bone and a spot of skin and fatty the composition.The characteristics of freshly-slaughtered poultry shell are cheap, obtain easily, and because its chicken bone proportion height, therefore contained calcium, phosphorus content are also very high, in food processing and production, can be used as a kind of raw materials for production of calcic leisure food, and market potential is arranged very much.In recent years, the chicken shell is as the chicken processed side product, and market input amount seldom generally only is used to make cheap feed goods.Along with the develop rapidly of fryer production and processing industry and the consumption of varying the diet are shifted, the chicken deep processing also presents compound trend, and the exploitation of chicken shell product and production have become the useful trial of food service industry.
Summary of the invention
In order to solve above-mentioned the deficiencies in the prior art part, primary and foremost purpose of the present invention is to provide a kind of delicious food and is rich in calcareous and dried chicken bone and meat collagen.
Another object of the present invention is to provide the preparation method of above-mentioned dried chicken bone and meat.
Purpose of the present invention is achieved through the following technical solutions: a kind of preparation method of dried chicken bone and meat is characterized in that comprising following operating procedure:
(1) preliminary treatment: the chicken shell is removed residual skin and fat; Cut open black film and blood stains; Reject meat mincing, meat mincing are stand-by; It is block that coarse crushing becomes, and obtains chicken shell piece;
(2) thermophilic digestion:, after the cooling residual meat residual on the chicken shell piece is rejected with chicken shell piece thermophilic digestion;
(3) the chicken bone blends: the chicken shell piece after the boiling is stirred pulverize, obtain chicken bone mud;
(4) pig skin gelatin is made:
A, pigskin is removed the fat of attachment removal, clean;
B, get 1.5kg～3kg pigskin and add water boil, pull out, sieve after the coarse crushing;
C, add 1.5kg～3kg water again, boil 15min～40min, break into screened stock, sieve, obtain pig skin gelatin at 110 ℃～130 ℃;
(5) mixing is cut and is mixed: step (4) gained pig skin gelatin is mixed well with 3.5kg～7.5kg water, obtained the pigskin glue; Will the pigskin glue and 30kg～66.7kg step (3) gained chicken bone mud and 33.3kg～70kg step (1) in reject stand-by meat mincing and mix, then add auxiliary material by following prescription, cut to mix and be the gruel of recombinant type chicken kindred;
The prescription of described auxiliary material is:
Sodium polyphosphate 0.08kg～0.2kg, natrium nitrosum 5g～15g, white sugar 4kg～8kg, soy sauce 1kg～3kg, disodium 5 '-ribonucleotide (I+G) 0kg～0.01kg, monosodium glutamate 0.1kg～0.35kg, five-spice powder 0.2kg～0.7kg, citric acid 0kg～0.02kg, Chinese anise 0～0.07kg, salt 2kg～4kg, ginger powder 0.1kg～0.25kg, onion powder 0kg～0.25kg, white pepper powder 0kg～0.15kg and water 12kg～25kg;
(6) pickle: 1～3h is pickled in the gruel of step (5) gained recombinant type chicken kindred;
(7) the dress mould is floating: the chicken kindred gruel of pickling is put in the mould floating, pushes closely knit;
(8) curing molding: after microwave treatment, curing molding obtains chicken kindred piece;
(9) heated-air drying: with chicken kindred piece heated-air drying, vacuum packaging obtains dried chicken bone and meat.
The described chicken shell of step (1) is a new freshly-slaughtered poultry shell or at 0 ℃～6 ℃ frozen chicken shells after thawing.The described thermophilic digestion of step (2) is at 110 ℃～130 ℃ following thermophilic digestion 8min～20min.
The described pigskin of step a is fresh porcine skin or the freezing pigskin that thaws under 0 ℃～6 ℃; The described water that adds of step b is the water that adds 3kg～7.5kg, and described boiling time is 15min～40min, to sieve after the described coarse crushing be 20 orders～and 40 mesh sieves; Described the sieving of step c was 80 orders～160 mesh sieves.
The described microwave treatment of step (8) is to adopt the Microwave Power Density of 6w/g～10w/g to handle 2min～5min.
The described heated-air drying of step (9) is dry 2.8～4h under 70 ℃～85 ℃ conditions.
A kind of dried chicken bone and meat according to method for preparing.
The relative prior art of the present invention, have following advantage and beneficial effect: the present invention is raw material with new freshly-slaughtered poultry shell, all adopt in the prescription and be worth raw material cheap, easy acquisition in the production, development leisure food---recombinant type dried chicken bone and meat goods, can realize the comprehensive utilization of chicken processing fent, increase economic efficiency; Dried chicken bone and meat high resilience of the present invention and chewiness, no hard granular sensation, yellowish pink surface is rich in gloss, the flavour deliciousness, mouthfeel is suitable, has chicken fragrance, free from extraneous odour and external assorted flavor, moisture is between 15～20%, and calcium and phosphorus content are higher, is the leisure food of well replenishing the calcium.
Description of drawings
Fig. 1 is the process chart of dried chicken bone and meat preparation of the present invention.
The specific embodiment
The present invention is described in further detail below in conjunction with embodiment, but embodiments of the present invention are not limited thereto.
Embodiment 1:(preparation technology flow process as shown in Figure 1)
(1) preliminary treatment: the frozen chicken shell is thawed at 0 ℃, remove residual skin and fat; Cut open black film and blood stains in the abdominal cavity; Reject meat mincing, meat mincing are stand-by; It is block that coarse crushing becomes, and obtains chicken shell piece;
(2) thermophilic digestion: chicken shell piece is put into pressure cooker, and in 110 ℃ of following thermophilic digestion 20min, after the cooling residual meat residual on the chicken shell piece being rejected need not;
(3) the chicken bone blends: the chicken shell piece after the boiling is stirred pulverize, obtain chicken bone mud;
(4) pig skin gelatin is made:
A, freezing pigskin is thawed under 0 ℃, remove the fat of attachment removal, clean;
B, get the 1.5kg pigskin and add in the 3kg water and boil 15min, pull out, use the mixer coarse crushing, I is crossed 20 mesh sieves greatly;
C, add 1.5kg water again, boil 40min for 110 ℃, break into screened stock, cross 80 mesh sieves, obtain pig skin gelatin with pressure cooker;
(5) mixing is cut and is mixed: step (4) gained pig skin gelatin is mixed well with 3.5kg water, obtained the pigskin glue; Will the pigskin glue and 30kg step (3) gained chicken bone mud 70kg and step (1) in reject stand-by meat mincing and mix, then add auxiliary material by following prescription, cut to mix and be the gruel of recombinant type chicken kindred;
The prescription of described auxiliary material is:
Sodium polyphosphate 0.08kg, natrium nitrosum 15g, white sugar 4kg, soy sauce 1kg, monosodium glutamate 0.35kg, five-spice powder 0.7kg, salt 2kg, ginger powder 0.25kg and water 25kg;
(6) pickle: 3h is pickled in the gruel of step (5) gained recombinant type chicken kindred;
(7) the dress mould is floating: the chicken kindred gruel of pickling is put in the circular die floating, pushes closely knit;
(8) curing molding: adopt the Microwave Power Density of 10w/g to handle 2min, curing molding obtains chicken kindred piece;
(9) heated-air drying: with the heated-air drying 2.8h of chicken kindred piece with 85 ℃, vacuum packaging obtains dried chicken bone and meat.
High resilience of gained dried chicken bone and meat and chewiness, no hard granular sensation, yellowish pink surface is rich in gloss, the flavour deliciousness, mouthfeel is suitable, has chicken fragrance, free from extraneous odour and external assorted flavor, moisture is between 15～20%, and calcium and phosphorus content are higher.
Embodiment 2:
(1) preliminary treatment: the frozen chicken shell is thawed at 4 ℃, remove residual skin and fat; Cut open black film and blood stains in the abdominal cavity; Reject meat mincing, meat mincing are stand-by; It is block that coarse crushing becomes, and obtains chicken shell piece;
(2) thermophilic digestion: chicken shell piece is put into pressure cooker, and in 115 ℃ of following thermophilic digestion 15min, after the cooling residual meat residual on the chicken shell piece being rejected need not;
(3) the chicken bone blends: the chicken shell piece after the boiling is stirred pulverize, obtain chicken bone mud;
(4) pig skin gelatin is made:
A, freezing pigskin is thawed under 4 ℃, remove the fat of attachment removal, clean;
B, get the 3kg pigskin and add 7.5kg water, boil 40min, pull out, use the mixer coarse crushing, I is crossed 40 mesh sieves greatly;
C, add 3kg water again, boil 25min for 115 ℃, break into screened stock, cross 160 mesh sieves, obtain filtering glue juice, i.e. pig skin gelatin with pressure cooker;
(5) mixing is cut and is mixed: step (4) gained pig skin gelatin is mixed well with 7.5kg water, obtained the pigskin glue; Will the pigskin glue and 40kg step (3) gained chicken bone mud and 60kg step (1) in reject stand-by meat mincing and mix, then add auxiliary material by following prescription, cut to mix and be the gruel of recombinant type chicken kindred;
The prescription of described auxiliary material is:
Sodium polyphosphate 0.12kg, natrium nitrosum 12g, white sugar 6kg, soy sauce 2kg, disodium 5 '-ribonucleotide (I+G) 0.003kg, monosodium glutamate 0.2kg, five-spice powder 0.5kg, citric acid 0.012kg, Chinese anise 0.03kg, salt 3kg, ginger powder 0.15kg, onion powder 0.1kg, white pepper powder 0.07kg and water 18kg;
(6) pickle: 2.5h is pickled in the gruel of step (5) gained recombinant type chicken kindred;
(7) the dress mould is floating: the chicken kindred gruel of pickling is put in the quincunx mould floating, pushes closely knit;
(8) curing molding: adopt the Microwave Power Density of 9w/g to handle 3min, curing molding obtains chicken kindred piece;
(9) heated-air drying: with 80 ℃ of heated-air drying 3.5h, vacuum packaging obtains dried chicken bone and meat with chicken kindred piece.
High resilience of gained dried chicken bone and meat and chewiness, no hard granular sensation, yellowish pink surface is rich in gloss, the flavour deliciousness, mouthfeel is suitable, has chicken fragrance, free from extraneous odour and external assorted flavor, moisture is between 15～20%, and calcium and phosphorus content are higher.
Embodiment 3:
(1) preliminary treatment: new freshly-slaughtered poultry shell is removed residual skin and fat; Cut open black film and blood stains in the abdominal cavity; Reject meat mincing, meat mincing are stand-by; It is block that coarse crushing becomes, and obtains chicken shell piece;
(2) thermophilic digestion: chicken shell piece is put into pressure cooker,, after the cooling residual meat residual on the chicken shell piece is rejected in 121 ℃ of following thermophilic digestion 13min;
(3) the chicken bone blends: the chicken shell piece after the boiling is stirred pulverize, obtain chicken bone mud;
(4) pig skin gelatin is made:
A, fresh porcine skin is removed the fat of attachment removal, clean;
B, get the 2kg pigskin and add 5kg water, boil 30min, pull out, use the mixer coarse crushing, I is crossed 20 mesh sieves greatly;
C, add 2kg water again, boil 20min for 121 ℃, break into screened stock, cross 100 mesh sieves, obtain filtering glue juice, i.e. pig skin gelatin with pressure cooker;
(5) mixing is cut and is mixed: step (4) gained pig skin gelatin is mixed well with 5kg water, obtained the pigskin glue; Will the pigskin glue and 55kg step (3) gained chicken bone mud and 45kg step (1) in reject stand-by meat mincing and mix, then add auxiliary material by following prescription, cut to mix and be the gruel of recombinant type chicken kindred;
The prescription of described auxiliary material is:
Sodium polyphosphate 0.15kg, natrium nitrosum 10g, white sugar 5kg, soy sauce 1.5kg, disodium 5 '-ribonucleotide (I+G) 0.05kg, monosodium glutamate 0.15kg, five-spice powder 0.4kg, citric acid 0.01kg, Chinese anise 0.04kg, salt 2.5kg, ginger powder 0.15kg, onion powder 0.01kg, white pepper powder 0.05kg and water 20kg;
(6) pickle: 1.5h is pickled in the gruel of step (5) gained recombinant type chicken kindred;
(7) the dress mould is floating: the chicken kindred gruel of pickling is put in the square dies floating, pushes closely knit;
(8) curing molding: adopt the Microwave Power Density of 8w/g to handle 3min, curing molding obtains chicken kindred piece;
(9) heated-air drying: with 75 ℃ of heated-air drying 3.5h, vacuum packaging obtains dried chicken bone and meat with chicken kindred piece.
High resilience of gained dried chicken bone and meat and chewiness, no hard granular sensation, yellowish pink surface is rich in gloss, the flavour deliciousness, mouthfeel is suitable, has chicken fragrance, free from extraneous odour and external assorted flavor, moisture is between 15～20%, and calcium and phosphorus content are higher.
Embodiment 4:
(1) preliminary treatment: the frozen chicken shell is thawed at 6 ℃, remove residual skin and fat; Cut open black film and blood stains in the abdominal cavity; Reject meat mincing, meat mincing are stand-by; It is block that coarse crushing becomes, and obtains chicken shell piece;
(2) thermophilic digestion: chicken shell piece is put into pressure cooker, steam 8min, after the cooling residual meat residual on the chicken shell piece is rejected in 130 ℃ of following high temperature;
(3) the chicken bone blends: the chicken shell piece after the boiling is stirred pulverize, obtain chicken bone mud;
(4) pig skin gelatin is made:
A, freezing pigskin is thawed under 6 ℃, remove the fat of attachment removal, clean;
B, get the 3kg pigskin and add 7.5kg water, boil 25min, pull out, use the mixer coarse crushing, I is crossed 40 mesh sieves greatly;
C, add 3kg water again, boil 15min for 130 ℃, break into screened stock, cross 100 mesh sieves, obtain filtering glue juice, i.e. pig skin gelatin with pressure cooker;
(5) mixing is cut and is mixed: step (4) gained pig skin gelatin is mixed well with 7.5kg water, obtained the pigskin glue; Will the pigskin glue and 66.7kg step (3) gained chicken bone mud and 33.3kg step (1) in reject stand-by meat mincing and mix, then add auxiliary material by following prescription, cut to mix and be the gruel of recombinant type chicken kindred;
The prescription of described auxiliary material is:
Sodium polyphosphate 0.2kg, natrium nitrosum 5g, white sugar 8kg, soy sauce 3kg, disodium 5 '-ribonucleotide (I+G) 0.01kg, monosodium glutamate 0.1kg, five-spice powder 0.2kg, citric acid 0.02kg, Chinese anise 0.07kg, salt 4kg, ginger powder 0.1kg, onion powder 0.25kg, white pepper powder 0.15kg and water 12kg;
(6) pickle: 1h is pickled in the gruel of step (5) gained recombinant type chicken kindred;
(7) the dress mould is floating: the chicken kindred gruel of pickling is put in the square dies floating, pushes closely knit;
(8) curing molding: adopt the Microwave Power Density of 6w/g to handle 5min, curing molding obtains chicken kindred piece;
(9) heated-air drying: with 70 ℃ of heated-air drying 4h, vacuum packaging obtains dried chicken bone and meat with chicken kindred piece.
Dried chicken bone and meat high resilience and chewiness, no hard granular sensation, yellowish pink surface is rich in gloss, the flavour deliciousness, mouthfeel is suitable, has chicken fragrance, free from extraneous odour and external assorted flavor, moisture is between 15～20%, and calcium and phosphorus content are higher.
The foregoing description is a preferred implementation of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under spiritual essence of the present invention and the principle, substitutes, combination, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (6)
1. the preparation method of a dried chicken bone and meat is characterized in that comprising following operating procedure:
(1) preliminary treatment: the chicken shell is removed residual skin and fat; Cut open black film and blood stains; Reject meat mincing, meat mincing are stand-by; It is block that coarse crushing becomes, and obtains chicken shell piece;
(2) thermophilic digestion:, after the cooling residual meat residual on the chicken shell piece is rejected with chicken shell piece thermophilic digestion;
(3) the chicken bone blends: the chicken shell piece after the boiling is stirred pulverize, obtain chicken bone mud;
(4) pig skin gelatin is made:
A, pigskin is removed the fat of attachment removal, clean;
B, get 1.5kg～3kg pigskin and add water boil, pull out, sieve after the coarse crushing;
C, add 1.5kg～3kg water again, boil 15min～40min, break into screened stock, sieve, obtain pig skin gelatin at 110 ℃～130 ℃;
(5) mixing is cut and is mixed: step (4) gained pig skin gelatin is mixed well with 3.5kg～7.5kg water, obtained the pigskin glue; Will the pigskin glue and 30kg～66.7kg step (3) gained chicken bone mud and 33.3kg～70kg step (1) in reject stand-by meat mincing and mix, then add auxiliary material by following prescription, cut to mix and be the gruel of recombinant type chicken kindred;
The prescription of described auxiliary material is:
Sodium polyphosphate 0.08kg～0.2kg, natrium nitrosum 5g～15g, white sugar 4kg～8kg, soy sauce 1kg～3kg, disodium 5 '-ribonucleotide 0kg～0.01kg, monosodium glutamate 0.1kg～0.35kg, five-spice powder 0.2kg～0.7kg, citric acid 0kg～0.02kg, Chinese anise 0～0.07kg, salt 2kg～4kg, ginger powder 0.1kg～0.25kg, onion powder 0kg～0.25kg, white pepper powder 0kg～0.15kg and water 12kg～25kg;
(6) pickle: 1～3h is pickled in the gruel of step (5) gained recombinant type chicken kindred;
(7) the dress mould is floating: the chicken kindred gruel of pickling is put in the mould floating, pushes closely knit;
(8) curing molding: after microwave treatment, curing molding obtains chicken kindred piece;
(9) heated-air drying: with chicken kindred piece heated-air drying, vacuum packaging obtains dried chicken bone and meat.
2. preparation method according to claim 1 is characterized in that: the described chicken shell of step (1) is a new freshly-slaughtered poultry shell or at 0 ℃～6 ℃ frozen chicken shells after thawing.The described thermophilic digestion of step (2) is at 110 ℃～130 ℃ following thermophilic digestion 8min～20min.
3. preparation method according to claim 1 is characterized in that: the described pigskin of step a is fresh porcine skin or the freezing pigskin that thaws under 0 ℃～6 ℃; The described water that adds of step b is the water that adds 3kg～7.5kg, and described boiling time is 15min～40min, to sieve after the described coarse crushing be 20 orders～and 40 mesh sieves; Described the sieving of step c was 80 orders～160 mesh sieves.
4. preparation method according to claim 1 is characterized in that: the described microwave treatment of step (8) is to adopt the Microwave Power Density of 6w/g～10w/g to handle 2min～5min.
5. preparation method according to claim 1 is characterized in that: the described heated-air drying of step (9) is dry 2.8～4h under 70 ℃～85 ℃ conditions.
6. dried chicken bone and meat according to each described method preparation of claim 1～5.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009101930914A CN101690592B (en) | 2009-10-16 | 2009-10-16 | Dried chicken bone and meat and preparation method thereof |
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| CN2009101930914A CN101690592B (en) | 2009-10-16 | 2009-10-16 | Dried chicken bone and meat and preparation method thereof |
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| CN101690592A true CN101690592A (en) | 2010-04-07 |
| CN101690592B CN101690592B (en) | 2012-05-09 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102379429A (en) * | 2011-09-30 | 2012-03-21 | 厦门银祥集团有限公司 | Combined dried-meat production method |
| CN103584153A (en) * | 2013-11-29 | 2014-02-19 | 四川大学 | Functional dried minced chicken and preparation method thereof |
| CN104432161A (en) * | 2014-12-25 | 2015-03-25 | 渤海大学 | Method for producing chewy dried chicken and dried chicken produced through method |
| CN114403451A (en) * | 2021-12-28 | 2022-04-29 | 天津二商迎宾肉类食品有限公司 | System and method for extracting calcium element from pig bones to prepare high-calcium sausage |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1115615A (en) * | 1994-07-29 | 1996-01-31 | 李英杰 | Sparerib jerk and its producing method |
| CN1429500A (en) * | 2001-12-29 | 2003-07-16 | 江苏华强纳米工程技术开发有限公司 | Processing method of fresh animal bone and meat |
| CN1289010C (en) * | 2003-07-23 | 2006-12-13 | 东北农业大学 | Nutritious bone mud vegetable meat pie and method for making it |
| CN1233274C (en) * | 2003-12-10 | 2005-12-28 | 山东师范大学 | Dried bone and meat floss and its producing method |
| CN1726823A (en) * | 2005-07-26 | 2006-02-01 | 苏玉科 | Round mass of food of soft bone |
| CN101543299A (en) * | 2008-03-28 | 2009-09-30 | 蒋磊 | Fried crisp bone and preparation method thereof |
-
2009
- 2009-10-16 CN CN2009101930914A patent/CN101690592B/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102379429A (en) * | 2011-09-30 | 2012-03-21 | 厦门银祥集团有限公司 | Combined dried-meat production method |
| CN102379429B (en) * | 2011-09-30 | 2013-05-01 | 厦门银祥集团有限公司 | Combined dried-meat production method |
| CN103584153A (en) * | 2013-11-29 | 2014-02-19 | 四川大学 | Functional dried minced chicken and preparation method thereof |
| CN103584153B (en) * | 2013-11-29 | 2015-03-11 | 四川大学 | Functional dried minced chicken and preparation method thereof |
| CN104432161A (en) * | 2014-12-25 | 2015-03-25 | 渤海大学 | Method for producing chewy dried chicken and dried chicken produced through method |
| CN114403451A (en) * | 2021-12-28 | 2022-04-29 | 天津二商迎宾肉类食品有限公司 | System and method for extracting calcium element from pig bones to prepare high-calcium sausage |
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| CN101690592B (en) | 2012-05-09 |
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