CN101849684A - Novel crystal chicken sausage and preparation method thereof - Google Patents
Novel crystal chicken sausage and preparation method thereof Download PDFInfo
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- CN101849684A CN101849684A CN201010217397A CN201010217397A CN101849684A CN 101849684 A CN101849684 A CN 101849684A CN 201010217397 A CN201010217397 A CN 201010217397A CN 201010217397 A CN201010217397 A CN 201010217397A CN 101849684 A CN101849684 A CN 101849684A
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Abstract
The invention provides crystal chicken sausage prepared by the following technical scheme that: the crystal chicken sausage comprises the following materials in percentage by weight: 20 to 40 percent of chicken, 3 to 10 percent of hydrophilic gel, 5 to 12 percent of chicken skin gel, 0.15 to 1.5 percent of salt, 0.05 to 2.0 percent of sucrose, 0.05 to 1.5 percent of essence of chicken, 0.02 to 0.05 percent of sodium nitrite, 0.1 to 0.2 percent of vitamin C, 0.05 to 0.2 percent of ginger powder, 0.05 to 3 percent of garlic bulb, 0.5 to 2.0 percent of KCl, and the balance of water. The crystal chicken sausage belongs to a health instant food product with low calorie and high dietary fiber, has the characteristics of high protein, low fat, easy absorption for a human body, and the like, and meets the requirements for health care and convenience of modern people exactly; meanwhile, the crystal chicken sausage adopts a transparent package to make customers see diced chicken in the sausage clearly; if a small amount of red and green vegetable is added into the chicken sausage, not only the favor of the chicken sausage is improved, but also the appreciation of the crystal chicken sausage is improved. As a result, the desire to purchase of the customers is stimulated.
Description
Technical field
The present invention relates to a kind of quartzy chicken meat sausage and preparation method thereof, belong to food processing field.
Background technology
Along with the raising of people's living standard and to the pursuit of diet nutritional balance, meat of poultris albumen more and more is subjected to consumer's welcome.The birds meat products consumption per head of China is lower than world average level, and the market development space of birds meat products is very big.Chicken in state's dish,, is called as " source of nutrition " as part and parcel very in the poultry with its distinctive delicious food, tonic effect.Chicken not only delicious meat but also nutritive value is very high, and protein content is more high than pig, beef, and the content and the mutton of calcium are similar, and more than pork and beef, the content of iron is better than pork and beef a little less than mutton.The fat content of chicken is less, is lower than pig, beef or mutton.China's chicken unreasonable products structure part shows: whole chicken converted products is many, and it is few to cut apart the chicken converted products; Heat product is many, and the low temperature goods are few; The fair average quality product is many, and local famous brand product is few; Table food is many, and the tourism and leisure goods are few; The product that scientific and technological content is low is many, and high in technological content product is few; The preliminary working product is many, and the intensive processing product is few.Therefore, development deep processing chicken products has important effect to the development of accelerating China's meat industry.Begun research in recent years to the low fat chicken meat sausage.People wish to utilize some fat substitutes to improve the characteristic of low fat chicken meat sausage.Studies show that hydrophilic colloid is one of effective fat substitute.
Hydrophilic colloid typically refers to and can be dissolved in water, and under certain condition fully aquation form the macromolecular substances of thickness, satiny or jelly solution, claim food glue, the hydrosol, thickener again.According to the difference in source, hydrophilic colloid can be divided into natural hydrophilic colloid and artificial synthesis hydrophilic colloid two classes.Most natural hydrophilic colloids are plant origin, and it is animal and microbe-derived that the part colloid is also arranged.Hydrophilic colloid has characteristics such as superior thickening property, stability, emulsibility, retentiveness, gelation, film forming, has therefore obtained extensive use in food service industry.In the food of west, almost can not find a kind of food and wherein do not contain hydrophilic colloid and serve as system stabilizers.But hydrophilic colloid because in the source, aspects such as production technology and self structure there are differences, its performance has nothing in common with each other, so will influence the character such as quality, structure, bin stability of product in actual applications, by the composite effect that then has Synergistic, not only can improve local flavor, taste, improve the quality, and have convenient use, simplify technology, benefit such as economize on resources, reduce cost.At present, compound gel is extensive use of in food service industry.Along with people to the going deep into of hydrophilic colloid and compound gel thereof research, the application in meat products of hydrophilic colloid and compound gel thereof is bound to have better prospect.
Summary of the invention
The invention provides a kind of quartzy chicken meat sausage and preparation method thereof, the quartzy chicken meat sausage product of preparation integrates nutrition, health care, lies fallow.
The weight ratio of each component is as follows in the composition of raw materials of quartzy chicken meat sausage of the present invention: chicken 20-40%, hydrophilic gel 3-10%, cock skin glue 5-12%, salt 0.05-1.5%, sucrose 0.05-2.0%, chickens' extract 0.05-1.5%, natrium nitrosum 0.02-0.05%, vitamin C 0.1-0.2%, ginger powder 0.05-0.2%, head of garlic 0.05-3%, KCl0.5-2.0%, surplus is a water.
The weight ratio of each component is as follows in the preferred composition of raw materials of described chicken meat sausage: chicken 30%, hydrophilic gel 6.0%, cock skin glue 8%, salt 0.6%, sucrose 1.0%, chickens' extract 0.5%, natrium nitrosum 0.01%, vitamin C 0.05%, ginger powder 0.06%, the head of garlic 0.8%, KCl1.0%, surplus is a water.
The preparation method of quartzy chicken meat sausage of the present invention is as follows:
(1) pretreatment of raw material: chicken thaws, and is cut into meat cubelets, adds flavoring and stirs, and pickles; Described flavoring comprises salt, sucrose, natrium nitrosum, vitamin;
(2) preparation of cock skin glue: with cock skin thaw, the clear water rinsing, blanching is carried out in stripping and slicing, poach is removed grease, is prepared into the cock skin sol solution, becomes glue promptly to get cock skin glue under 0～4 ℃ of low temperature;
(3) preparation of mixed colloidal solution: take by weighing hydrophilic gel, KCl, add cock skin glue and water, be heated to dissolving;
(4) preparation chicken: the chicken that will pickle, the head of garlic, ginger powder, chickens' extract join in the mixed colloidal solution for preparing and heat;
(5) bowel lavage: after chicken is well-done inserts is poured in the casing;
(6) sterilization: chicken meat sausage is placed sterilization in the hot water, and cooling places refrigerator and cooled to hide.
Described pickling to stirring after the chicken adding flavoring put in 0～4 ℃ of condition and pickled 40～48h.
Carry out blanching 1～2min with 80～90 ℃ of water in the step (2), 95～100 ℃ of poach twice, the time is respectively 15min and 10min, removes liquid surface layer grease.
Described hydrophilic gel is the epoxy glue of konjaku powder and carragheen, and described konjaku powder and carragheen weight ratio are 3:7.
Remarkable advantage of the present invention:
This product is glossy, is quartzy transparent, and tangent plane color and luster homogeneous has the original freshness of wholefood, color and luster, local flavor; Compact internal structure, tangent plane is smooth, internal porosity homogeneous, high resilience.
This product should be stored down at 3～5 ℃, and it is instant cut into slices, and is cold and dressed with sauce good especially with aromatic vinegar, garlic juice, sesame oil, should not high-temperature cooking.
This product is nutritious, and have high protein, low fat, easily be absorbed by the body, structure is tight, good springiness, all characteristics such as good of color are to be subjected to one of meat products that consumers in general like deeply, the nutritional labeling of quartzy chicken meat sausage of the present invention sees Table 1.
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The quartzy chicken meat sausage nutritional labeling of table 1
| Composition | Content (every 100g includes) |
| Protein, g ≧ | 7.80 |
| Fat, g ≧ | 1.20 |
The invention belongs to the healthy fast food product of high dietary-fiber low in calories, have high protein, low fat, easy characteristics such as be absorbed by the body, just meet modern crowd's health care and made things convenient for demand, use transparent wrapper simultaneously, make the consumer can be clear that chicken grain in the intestines body,, not only can improve the local flavor of chicken meat sausage as in chicken meat sausage, adding a small amount of red green vegetables, more can improve the appreciative of quartzy chicken meat sausage, excite consumer's desire to buy.
Description of drawings
Fig. 1 is for wanting process chart of the present invention.
The specific embodiment
Quartzy chicken meat sausage of the present invention, the raw material that comprises following part by weight: chicken 20-40%, hydrophilic gel 3-10%, cock skin glue 5-12%, salt 0.05-1.5%, sucrose 0.05-2.0%, chickens' extract 0.05-1.5%, natrium nitrosum 0.02-0.05%, vitamin C 0.1-0.2%, ginger powder 0.05-0.2%, head of garlic 0.05-3%, KCl0.5-2.0%, surplus is a water; Wherein used water is the water that process adds, the water that adds when comprising preparation cock skin glue and mixed colloidal solution.Quartzy chicken meat sausage of the present invention is to be made by following steps:
(1) pretreatment of raw material
Choose and defend qualified fresh (freezing) meat of inspection, dice after meat thaws, be cut into about 0.4*0.4*0.4mm
3The cube of size adds flavoring and stirs, and puts in 0～4 ℃ of condition and pickles 40～48h; Described flavoring comprises salt, sucrose, natrium nitrosum, vitamin.
(2) preparation of cock skin glue
Cock skin is thawed with stripping and slicing after the clear water rinsing, carry out blanching 1～2min with 80～90 ℃ of water, 95～100 ℃ of poach twice, the time is respectively 15min and 10min, and removes liquid surface layer grease as far as possible.Be prepared into the cock skin sol solution, under 0～4 ℃ of low temperature, become glue promptly to get cock skin glue.
(3) preparation of mixed colloidal solution
Get a beaker, take by weighing carragheen in proportion, konjaku flour, and mix in certain proportion, part by weight is konjaku powder: carragheen=3:7, with two kinds of glue stir mix after, add KCl, cock skin glue and cold water and fully stir, treat to place 85～95 ℃ of water-baths to be heated to dissolving in beaker after colloid fully absorbs water.
(4) preparation chicken
With the chicken of pickling, the head of garlic, ginger powder, chickens' extract etc. joins in the colloidal solution for preparing, and with heating in the colloidal solution water-bath that mixes, treats to keep 20min after central temperature need reach 85 ℃.
(5) bowel lavage
After chicken is well-done inserts is cooled to 60 ℃, stirs, and inserts is poured in the about 20mm casing of diameter, quantitative 15cm/ root, two ends knotting.And require the intestines body full, not crooked, chicken is evenly distributed.
(6) sterilization
Chicken meat sausage is placed sterilization 15min in 85 ℃ of hot water, and cooling places 3～5 ℃ of refrigerator and cooled to hide.
(7) shelf-life
The quality guarantee period of chicken meat sausage product when 3～5 ℃ of refrigeration is 180 days.
Below be concrete case study on implementation of the present invention, further describe the present invention, but the present invention be not limited only to this.
Embodiment 1
A kind of compound hydrophilic gel and cock skin of utilizing prepares quartzy chicken meat sausage, comprise following part by weight raw material: Fresh Grade Breast 20%, hydrophilic gel (konjaku powder: carragheen=3:7) 3%, cock skin glue 5%, salt 0.6%, sucrose 1.0%, chickens' extract 0.5%, natrium nitrosum 0.01%, vitamin C 0.05%, ginger powder 0.06%, the head of garlic 0.8%, KCl1.0%, surplus is a water, is to be made by following steps:
(1) pretreatment of raw material
From refrigerator, choose and defend qualified fresh (freezing) chicken of inspection, dice after meat thaws, be cut into about 0.4*0.4*0.4mm
3Cube greatly less than in the beaker, and add additives such as nitrite and sodium isoascorbate sequentially, stir, be placed in 4 ℃ of conditions and pickle 40h.
(2) preparation of cock skin glue
Cock skin is thawed with stripping and slicing after the clear water rinsing, carry out blanching 1min, and with 100 ℃ of poach twice, the time is respectively 15min and 10min, and removes liquid surface layer grease as far as possible with 90 ℃ of water.Be prepared into the cock skin sol solution, become glue promptly to get cock skin glue under 4 ℃ of low temperature again.
(3) preparation of mixed colloidal solution
Get a beaker, take by weighing carragheen in proportion, konjaku flour, and mix in certain proportion, ratio is konjaku powder: carragheen=3:7, with two kinds of glue stir mix after, add KCl, add 5% cock skin glue and cold water and fully stir, treat to place 85 ℃ of water-baths to be heated to dissolving in beaker after colloid fully absorbs water.
(4) preparation chicken
With the chicken of pickling, the head of garlic, ginger powder etc. join in the colloidal solution for preparing, and with heating in the colloidal solution water-bath that mixes, treat to keep 20min after central temperature need reach 85 ℃.
(5) bowel lavage
After chicken is well-done inserts is cooled to 60 ℃, stirs, and inserts is poured in the about 20mm casing of diameter, quantitative 15cm/ root, two ends knotting.And require the intestines body full, not crooked, chicken is evenly distributed.
(6) sterilization
Chicken meat sausage is placed sterilization 15min in 85 ℃ of hot water, and cooling places 3～5 ℃ of refrigerator and cooled to hide.
(7) shelf-life
The quality guarantee period of chicken meat sausage product when 3～5 ℃ of refrigeration is 180 days.
Embodiment 2
A kind of compound hydrophilic gel and cock skin of utilizing prepares quartzy chicken meat sausage, comprise following part by weight raw material: Fresh Grade Breast 40%, hydrophilic gel (konjaku powder: carragheen=3:7) 10%, cock skin glue 12%, salt 0.6%, sucrose 1.0%, chickens' extract 0.5%, natrium nitrosum 0.01%, vitamin C 0.05%, ginger powder 0.06%, the head of garlic 0.8%, KCl1.0%, surplus is a water, is to be made by following steps:
(1) pretreatment of raw material
From refrigerator, choose and defend qualified fresh (freezing) chicken of inspection, dice after meat thaws, be cut into about 0.4*0.4*0.4mm
3Cube greatly less than in the beaker, and add additives such as nitrite and sodium isoascorbate sequentially, stir, be placed in 4 ℃ of conditions and pickle 48h.
(2) preparation of cock skin glue
Cock skin is thawed with stripping and slicing after the clear water rinsing, carry out blanching 1min with 90 ℃ of water, and with twice of 100 ℃ of poach, time is respectively 15min and 10min, and remove liquid surface layer grease as far as possible, and be prepared into the cock skin sol solution, become glue promptly to get cock skin glue under 4 ℃ of low temperature again.
(3) preparation of mixed colloidal solution
Get a beaker, take by weighing carragheen in proportion, konjaku flour, and mix in certain proportion, ratio is konjaku powder: carragheen=3:7, with two kinds of glue stir mix after, add KCl, add 12% cock skin glue and cold water and fully stirring, treat to place 85 ℃ of water-baths to be heated to dissolving in beaker after colloid fully absorbs water.
(4) preparation chicken
With the chicken of pickling, the head of garlic, ginger powder etc. join in the colloidal solution for preparing, and with heating in the colloidal solution water-bath that mixes, treat to keep 20min after central temperature need reach 85 ℃.
(5) bowel lavage
After chicken is well-done inserts is cooled to 60 ℃, stirs, and inserts is poured in the about 20mm casing of diameter, quantitative 15cm/ root, two ends knotting.And require the intestines body full, not crooked, chicken is evenly distributed.
(6) sterilization
Chicken meat sausage is placed sterilization 15min in 85 ℃ of hot water, and cooling places 3～5 ℃ of refrigerator and cooled to hide.
(7) shelf-life
The quality guarantee period of chicken meat sausage product when 3～5 ℃ of refrigeration is 180 days.
Embodiment 3
A kind of compound hydrophilic gel and cock skin of utilizing prepares quartzy chicken meat sausage, comprise following part by weight raw material: chicken 30%, hydrophilic gel 6.0%, cock skin glue 8%, salt 0.6%, sucrose 1.0%, chickens' extract 0.5%, natrium nitrosum 0.01%, vitamin C 0.05%, ginger powder 0.06%, the head of garlic 0.8%, KCl1.0%, surplus is a water, is to be made by following steps:
(1) pretreatment of raw material
Choose and defend qualified fresh (freezing) meat of inspection, dice after meat thaws, be cut into about 0.4*0.4*0.4mm
3The cube of size adds flavoring and stirs, and puts in 0～4 ℃ of condition and pickles 45h; Described flavoring comprises salt, sucrose, natrium nitrosum, vitamin.
(2) preparation of cock skin glue
Cock skin is thawed with stripping and slicing after the clear water rinsing, carry out blanching 1～2min with 80～90 ℃ of water, 95～100 ℃ of poach twice, the time is respectively 15min and 10min, and removes liquid surface layer grease as far as possible.Be prepared into the cock skin sol solution, under 0～4 ℃ of low temperature, become glue promptly to get cock skin glue.
(3) preparation of mixed colloidal solution
Get a beaker, take by weighing carragheen in proportion, konjaku flour, and mix in certain proportion, part by weight is konjaku powder: carragheen=3:7, with two kinds of glue stir mix after, add KCl, cock skin glue and cold water and fully stir, treat to place 85～95 ℃ of water-baths to be heated to dissolving in beaker after colloid fully absorbs water.
(4) preparation chicken
With the chicken of pickling, the head of garlic, ginger powder, chickens' extract etc. joins in the colloidal solution for preparing, and with heating in the colloidal solution water-bath that mixes, treats to keep 20min after central temperature need reach 85 ℃.
(5) bowel lavage
After chicken is well-done inserts is cooled to 60 ℃, stirs, and inserts is poured in the about 20mm casing of diameter, quantitative 15cm/ root, two ends knotting.And require the intestines body full, not crooked, chicken is evenly distributed.
(6) sterilization
Chicken meat sausage is placed sterilization 15min in 85 ℃ of hot water, and cooling places 3～5 ℃ of refrigerator and cooled to hide.
Claims (6)
1. quartzy chicken meat sausage, it is characterized in that: the weight ratio of each component is as follows in the composition of raw materials of described chicken meat sausage: chicken 20-40%, hydrophilic gel 3-10%, cock skin glue 5-12%, salt 0.05-1.5%, sucrose 0.05-2.0%, chickens' extract 0.05-1.5%, natrium nitrosum 0.02-0.05%, vitamin C 0.1-0.2%, ginger powder 0.05-0.2%, head of garlic 0.05-3%, KCl0.5-2.0%, surplus is a water.
2. quartzy chicken meat sausage according to claim 1, it is characterized in that: the weight ratio of each component is as follows in the composition of raw materials of described chicken meat sausage: chicken 30%, hydrophilic gel 6.0%, cock skin glue 8%, salt 0.6%, sucrose 1.0%, chickens' extract 0.5%, natrium nitrosum 0.01%, vitamin C 0.05%, ginger powder 0.06%, the head of garlic 0.8%, KCl1.0%, surplus is a water.
3. the preparation method of a quartzy chicken meat sausage as claimed in claim 1 or 2, it is characterized in that: described preparation method's concrete steps are as follows:
(1) pretreatment of raw material: chicken thaws, and is cut into meat cubelets, adds flavoring and stirs, and pickles; Described flavoring comprises salt, sucrose, natrium nitrosum, vitamin;
(2) preparation of cock skin glue: with cock skin thaw, the clear water rinsing, blanching is carried out in stripping and slicing, poach is removed grease, is prepared into the cock skin sol solution, becomes glue promptly to get cock skin glue under 0～4 ℃ of low temperature;
(3) preparation of mixed colloidal solution: take by weighing hydrophilic gel, KCl, add cock skin glue and water, be heated to dissolving;
(4) preparation chicken: the chicken that will pickle, the head of garlic, ginger powder, chickens' extract join in the mixed colloidal solution for preparing and heat;
(5) bowel lavage: after chicken is well-done inserts is poured in the casing;
(6) sterilization: chicken meat sausage is placed sterilization in the hot water, and cooling places refrigerator and cooled to hide.
4. the preparation method of quartzy chicken meat sausage according to claim 1 is characterized in that: described pickling to chicken stirs after adding flavoring, and put in 0～4 ℃ of condition and pickle 40～48h.
5. the preparation method of quartzy chicken meat sausage according to claim 1 is characterized in that: carries out blanching 1～2min with 80～90 ℃ of water in the step (2), and 95～100 ℃ of poach twice, the time is respectively 15min and 10min, removal liquid surface layer grease.
6. the preparation method of quartzy chicken meat sausage according to claim 1, it is characterized in that: described hydrophilic gel is the epoxy glue of konjaku powder and carragheen, described konjaku powder and carragheen weight ratio are 3:7.
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| CN2010102173971A CN101849684B (en) | 2010-07-05 | 2010-07-05 | Novel crystal chicken sausage and preparation method thereof |
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| CN2010102173971A CN101849684B (en) | 2010-07-05 | 2010-07-05 | Novel crystal chicken sausage and preparation method thereof |
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| CN101849684B CN101849684B (en) | 2012-06-06 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102178252A (en) * | 2011-05-09 | 2011-09-14 | 云南东恒经贸集团有限公司 | Curing agent for dry-cured ham |
| CN102302182A (en) * | 2011-07-22 | 2012-01-04 | 苏州市好得睐美食食品有限责任公司 | Multi-flavor square ham and preparation method thereof |
| CN102599536A (en) * | 2011-12-21 | 2012-07-25 | 安徽天歌鹅业有限责任公司 | Processing method for frozen goose |
| CN102669720A (en) * | 2012-06-02 | 2012-09-19 | 成都大学 | Method for processing skin frozen gel casing |
| CN104026515A (en) * | 2014-06-16 | 2014-09-10 | 贵州神奇药物研究院 | Method for preparing konjak diced meat |
| CN104207173A (en) * | 2014-08-27 | 2014-12-17 | 鹤壁市永达食品有限公司 | Industrialized production method of fragrant and crispy Guifei chickens |
| CN107156688A (en) * | 2017-06-02 | 2017-09-15 | 合肥岭牧农产品有限公司 | A kind of crystal ham and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178252A (en) * | 2011-05-09 | 2011-09-14 | 云南东恒经贸集团有限公司 | Curing agent for dry-cured ham |
| CN102302182A (en) * | 2011-07-22 | 2012-01-04 | 苏州市好得睐美食食品有限责任公司 | Multi-flavor square ham and preparation method thereof |
| CN102599536A (en) * | 2011-12-21 | 2012-07-25 | 安徽天歌鹅业有限责任公司 | Processing method for frozen goose |
| CN102669720A (en) * | 2012-06-02 | 2012-09-19 | 成都大学 | Method for processing skin frozen gel casing |
| CN104026515A (en) * | 2014-06-16 | 2014-09-10 | 贵州神奇药物研究院 | Method for preparing konjak diced meat |
| CN104026515B (en) * | 2014-06-16 | 2016-01-27 | 贵州神奇药物研究院 | A kind of preparation method of konjaku meat cubelets |
| CN104207173A (en) * | 2014-08-27 | 2014-12-17 | 鹤壁市永达食品有限公司 | Industrialized production method of fragrant and crispy Guifei chickens |
| CN107156688A (en) * | 2017-06-02 | 2017-09-15 | 合肥岭牧农产品有限公司 | A kind of crystal ham and preparation method thereof |
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| CN101849684B (en) | 2012-06-06 |
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