CN102178257A - Salt roasted chicken product and preparation method thereof - Google Patents
Salt roasted chicken product and preparation method thereof Download PDFInfo
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- CN102178257A CN102178257A CN2011100969223A CN201110096922A CN102178257A CN 102178257 A CN102178257 A CN 102178257A CN 2011100969223 A CN2011100969223 A CN 2011100969223A CN 201110096922 A CN201110096922 A CN 201110096922A CN 102178257 A CN102178257 A CN 102178257A
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Abstract
The invention discloses a salt roasted chicken product and a preparation method thereof. The preparation method comprises the following steps of: (1) salting; (2) precooking; (3) marinating; (4) colouring, carrying out oxidation and protecting colour; (5) roasting a chicken in salt; (6) cutting and reshaping, drying and then cooling, and then packaging with inner package, carrying out microwave sterilization on a packaged and unsealed product, then vacuumizing the sterilized packaging product, and carrying out heat sealing on a package opening to obtain a semi-finished product; and (7) sterilizing the semi-finished product at a high temperature and high pressure, cleaning, and carrying out air drying to obtain the salt roasted chicken product. The salt roasted chicken product discloses by the invention not only can show unique colour, lustre, taste and flavour of the traditional salt roasted chicken product but also is greatly improved, the salt content is greatly reduced, the chicken has crisp taste and elastic and tough meat quality, and the defect that a transparent plastic bag packaging product is easy to fade and oxidize is effectively avoided.
Description
Technical field
The invention belongs to food processing field, particularly a kind of Salt roasted chicken goods and preparation method thereof.
Background technology
Salt roasted chicken is a traditional properties dish a kind of with a long history, well received.The traditional method of existing Salt roasted chicken: with chicken slaughter clean after, go into the boiling water blanching, take out that to embrocate flavoring inside and outside the back pickled.In container (for example marmite), put into the crude salt that part is made popular, whole chicken (Western-style clothes chicken) is placed on the hot salt with paper or lotus leaf parcel, remaining hot salt is poured in the container, chicken is buried the baked system of Fu Hou (10 to 30 minutes) fully to ripe; The way in the area that has is also to heat (5 to 10 minutes) at container bottom with little fire, after a period of time, takes out edible; The way that also has is: with chicken slaughter clean after, even with wiping inside and outside the chicken with flavorings such as refined salt, again bruised ginger, mashed garlic etc. are filled in the chicken abdomen, put into the refrigerator low-temperature salting 2～3 hours.Last cage very hot oven steams disconnected give birth to (10 to 15 minutes) and takes out, and smears the dark soy sauce colouring on one's body chicken, puts into 220～230 ℃ of baked systems of oven back of coming out of the stove in ten minutes edible again; The way that also has is that live chickens cold water is cooked, and boils 10 to 20 minutes disconnected backs of giving birth to and takes out cooling, dips in flavoring edible (being particular about band blood muscle, the trace of blood).
These traditional method unique flavors.But there is following defective: (1) manufactured goods salt content height, mouthfeel is over-salty; The too high incidence of consumer group's hypertension, cardiovascular and cerebrovascular disease that then causes easily of edible salt intake significantly increases; (2) the about heterogeneity of finished product local flavor, the quality instability; (3) half-cooked, band blood phenomenon often appears in the nearly bone parts of the inner chamber of finished chicken and muscle layer; There is bigger food security hidden danger in manufacturing process, occurs quality problems easily, even the risk that causes public health event is arranged; (4) make efficiency is low, and the cost height is never realized continuously, scale, suitability for industrialized production; (5) shelf-life weak point, it is short to sell radius.
The product of high temperature sterilization after the vacuum packaging of Salt roasted chicken goods that occurs in the recent period.But, cause in the shelf-life, occurring the problem that the large quantities of products fade because the resistance oxygen lucifuge performance of the packaging material of the product of transparent wrapper is undesirable.Shorten the shelf life of product, also therefore caused product return of goods rate to rise, thereby restricted the sale radius of product.
Above drawback causes this cuisines of Salt roasted chicken to be difficult to large-scale promotion for a long time, be unfavorable for south of the Five Ridges cooking culture propagation, promote and exchange, a Pian Chu a corner all the time.
Summary of the invention
In order to overcome the shortcoming and defect that exists in the prior art, primary and foremost purpose of the present invention is to provide a kind of preparation method of Salt roasted chicken goods; This method gives the Salt roasted chicken goods efficient, natural oxidation resistant characteristic in preparation process, and then reaches the purpose of protecting look.By gained De Salt roasted chicken goods of the present invention in shelf-life half a year that the Transparent plastic pack product is marked, the In Aluminium Foil Packing product is in 1 year shelf-life, tinplate can product is in 2 year shelf-life, can both keep the golden color of nature and colour-fast, the quality of ultimate guarantee Salt roasted chicken goods can guarantee that product reaches natural, environmental protection, green, healthy level.
Another object of the present invention is to provide method for preparing to obtain De Salt roasted chicken goods; The salt content of Gai Salt roasted chicken goods reduces, the sharp and clear and flexible of mouthfeel, and natural health can long preservation.
Purpose of the present invention is achieved through the following technical solutions: a kind of preparation method of Salt roasted chicken goods comprises following operating procedure:
(1) pickles: live chickens raw material double centner is chosen and cleaned, under 2～30 ℃ of temperature and condition of normal pressure, in the double centner pickling liquid, pickled 1～4 hour, again 2～15 ℃ of temperature and-0.06～-the 0.10Mpa vacuum pressure condition under in the double centner pickling liquid vacuum impregnation pickled 0.5～3 hour;
The prescription of described pickling liquid consists of:
The water double centner, 15.0～25.5 kilograms of edible salts, 0.20～0.30 kilogram of chilli powder, 0.10～0.20 kilogram of monosodium glutamate, 0.10～0.20 kilogram of ginger powder, 0.20～0.30 kilogram in husky ginger (Kaempferia galanga) powder, 0.05～0.12 kilogram of ethyl maltol, 0.10～0.20 kilogram of zanthoxylum powder, 0.05～0.10 kilogram in fennel seeds powder, 0.10～0.20 kilogram of cinnamomi cortex pulveratus, Chinese anise (claims again: aniseed, anise) powder is 0.10～0.15 kilogram, 0.01～0.02 kilogram of flavour nucleotide disodium (I+G), 0.05～0.10 kilogram of Ground Cloves;
(2) precook: the live chickens raw material after will pickling through step (1) is repaired, rinse well, in 90～100 ℃ of hot water, precook and (removed the blood stains and the peculiar smell of raw material in 0.5～5 minute, and the live chickens raw material is finalized the design), with 2～20 ℃ water low temperature flushing 10～60 seconds (removing surfactant foam and greasy dirt), drain away the water at once;
(3) stew in soy sauce: double centner placed 85～100 ℃ of halogen soup stew in soy sauces 20～60 minutes of 250 kilograms through the live chickens raw material of step (2) after precooking;
Described halogen soup prepares by the following method:
With 250 kilograms in water, 10.0～13.5 kilograms of edible salts, 0.60～2.0 kilogram in capsicum, 0.55～1.25 kilogram in ginger, husky ginger (Kaempferia galanga) 0.30～1.50 kilogram, 0.30～1.0 kilogram in Chinese prickly ash, 0.25～0.75 kilogram of fennel seeds, 0.30～1.0 kilogram on cassia bark, Chinese anise (claims again: aniseed, anise) 0.25～0.75 kilogram and cloves are heated to boiling for 0.05～0.55 kilogram, kept 85～100 ℃ of temperature 20～30 minutes, add 0.50～0.75 kilogram of monosodium glutamate again, 0.35～0.75 kilogram of monascorubin, 0.10～0.50 kilogram of ethyl maltol and flavour nucleotide disodium (I+G) constantly stir for 0.04～0.07 kilogram it are dissolved fully, and soup is heated to 85～100 ℃, promptly obtain halogen soup;
(4) colouring, anti-oxidant and protect look:
Deionized water 1500 grams, glycine hydrochloride 120～150 grams, L-cysteine 200～325 grams, D-wood sugar 300～400 grams and glucose 80～125 grams are mixed, be stirred to dissolving fully, heat temperature raising to 90～105 ℃, react after 80～110 minutes, be cooled to 40～50 ℃, obtain having the maillard reaction product (MRPs) of antioxidation, i.e. color stabilizer, the effect of antioxidant of holding concurrently;
To take out through the goods of step (3) stew in soy sauce, drop is soup juice to the greatest extent, adds 0.15～0.25 kilogram of monascorubin and above-mentioned color stabilizer in halogen soup, stir,, keep 85～100 ℃ to dissolving fully, put into goods, continue to soak the halogen colouring, protected look 3～20 minutes, take out goods;
(5) salt is baked: 250 kilograms of baked soup of salt are heated to boiling, keep 85～100 ℃, put into the goods that process step (4) is painted and protected look, baked 0.5～10 minute of salt takes out goods, and drop is soup juice to the greatest extent, and cooling 0.5～1 hour or blowing were cooled off 20～40 minutes naturally;
The baked soup of described Yan prepares by the following method:
With 250 kilograms in water, 16.5～26.5 kilograms of edible salts, 0.6～1.8 kilogram in capsicum, 0.75～1.25 kilogram in ginger, husky ginger (Kaempferia galanga) 1.25～2.0 kilograms, 1.0～1.5 kilograms in Chinese prickly ash, 0.25～0.75 kilogram of fennel seeds, 1.0～1.5 kilograms on cassia bark, Chinese anise (claims again: aniseed, anise) 0.25～0.75 kilogram and cloves are heated to boiling for 0.25～0.75 kilogram, kept 85～100 ℃ of temperature 20～30 minutes, add 0.50～0.75 kilogram of monosodium glutamate again, 0.35～0.75 kilogram of monascorubin, 0.3～0.5 kilogram of ethyl maltol and flavour nucleotide disodium (I+G) constantly stir for 0.04～0.07 kilogram it are dissolved fully, and soup is heated to 85～100 ℃, stirred 20～40 seconds, and promptly obtained the baked soup of Yan;
(6) will (the baked goods of 5) Yan be pruned and shaping, and oven dry back cooling reinstalls in the inner packing, will packs and unsealed goods carry out microwave disinfection, then the packing articles after the sterilization are vacuumized, and sack seals, and obtains semi-finished product through step;
(7) with the semi-finished product high temperature high pressure sterilizing, cooling is cleaned, and is air-dry, obtains Cheng Pining the Salt roasted chicken goods.
Integral body, part or organ that the described live chickens raw material of step (1) is a chicken are as chicken head, chicken wings, chicken leg, shank, pigeon breast, chicken gizzard, chicken kidney, chicken intestines or the like.
The described finishing of step (2) is to remove remaining internal organ and filoplume through the live chickens raw material after pickling, and unnecessary skin, meat and body of gland, makes product be convenient to processing, and meets requirement attractive in appearance.
The described finishing of step (6) is to remove remaining hair root, fine hair, stain and body of gland through the baked product surface of supersalt, and influences attractive in appearance and skin, meat and bone shape, so that packing.
The described oven dry of step (6) is with 70～80 ℃ of dryings 15～100 minutes in hot-air oven; Or in vacuum drying chamber be evacuated to-0.09 under 45～60 ℃～-0.10Mpa drying 60～120 minutes; Described cooling is that nature cooling 1～2 hour or air-cooled 0.5～1 hour are to 15～30 ℃ of room temperatures.
The described microwave disinfection of step (6) is to adopt 5～30kw microwave generator, with frequency 915MHz or 2450MHz sterilization 1～5 minute, the muscle layer central temperature of goods is reached at 70～125 ℃.
Vacuumizing after the described sterilization of step (6) be evacuated to-0.08～-0.12Mpa, the time of described sack heat-sealing is 10～15 seconds.
The described high temperature high pressure sterilizing of step (7) is sterilization 10～30 minutes under 105～125 ℃ of temperature and pressure 0.1～0.25Mpa condition; Described cleaning is the greasy dirt of flush away packing outer surface; Described cleaning is that to adopt earlier temperature be that 40～50 ℃ mass percent concentration is 0.5～1% Na
2CO
3Solution cleaned 2～3 minutes, again with clear water flushing 1～3 minute.
A kind ofly obtain De Salt roasted chicken goods according to method for preparing.
The present invention compared with prior art has following advantage and beneficial effect:
(1) at first to adopt with salt be main pickled composition in the present invention, add suitable auxiliary material, tentatively give the product section local flavor, adopt the vacuum impregnation pickling process again, promptly under vacuum condition, reduce the chicken surface pressing, the inside and outside pressure differential that produces of raw material impels pickling liquid to go in the chicken tissue purpose that reaching salts down soaks by rapid permeability when putting into the air vacuum breaker, can significantly shorten salting period, reduce taking of production site, the production cycle is shortened, enhance productivity, the shape that can keep macerate, local flavor reduces protein and the stripping of tissue fluid in curing process.
(2) the present invention adopts the process (back of promptly precooking is used cold water flush rapidly) of shock heating quenching in boiling water, makes cock skin more crisp, contraction of muscle tissue, densification, and mouthfeel has more toughness and elasticity.
(3) the present invention adopt pickle, stew in soy sauce is with the baked mode that adds salinity step by step stage by stage of Yan, this mode is not only given the characteristic flavor on basis of Salt roasted chicken goods, and effectively avoids the too high defective of Salt roasted chicken goods salinity.
(4) the present invention uses natural monascorubin, healthy, green, environmental protection.
(5) the present invention adopts step by step coloring process stage by stage, can effectively improve Salt roasted chicken color articles inequality, a difficult problem that is easy to fade.
(6) the present invention has utilized Maillard reaction in the preparation process of color stabilizer, amino acid and reduced sugar (comprising glycine hydrochloride, L-cysteine, D-wood sugar and glucose) are reacted in deionized water, the gained maillard reaction product has good antioxidant effect, can play good color-protecting function; Thereby BHA (butylated hydroxy anisole), BHT (dibutyl hydroxy toluene) and TBHQ synthetic class antioxidants such as (ditert-butylhydro quinones) have been avoided in product, adding, and use nitrate, nitrite protects the toxic and side effect that look (can cause remnant nitrite, and and then produce the carcinogenic substance nitrosamine) caused and uses restriction; And the present invention to protect chromatic effect good, anti-oxidant cost is low, and does not have the restriction of use, the oxidation that can significantly delay product is faded, and has prolonged the shelf life of product.In the shelf-life, can keep the golden color of nature all the time and colour-fast, effectively avoid using the transparent plastic bag packaged products to be easy to the defective that oxidation is faded;
Maillard reaction product MRPs of the present invention also prolongs the life cycle of halogen soup in the Salt roasted chicken manufacturing process, extended to about 30 days by 10 days, produce in the halogen soup of having avoided causing and contain relatively large harmful substances such as peroxide because of long-time heating, thereby make flavor substance enrichments such as amino acid, free fatty, polypeptide, small-molecular peptides and peptone in the halogen soup, make the plentiful and stay in grade of gained Salt roasted chicken goods local flavor.And reduced production cost significantly.
(7) the present invention elder generation microwave disinfection before packaging seal, kill heat-resisting gemma bacterium (bacillus subtilis, clostridium botulinum) and gemma thereof in the goods, behind packaging seal, adopt the high temperature high pressure sterilizing still to carry out re-pasteurization again, make goods reach the requirement of commercial sterilization, and further reduced product rascal rate.
(8) color and luster, mouthfeel, the local flavor that Salt roasted chicken goods of the present invention not only can the traditional Salt roasted chicken goods of intact reproduction uniqueness, also have greatly improved, salt content is 2.6～2.8%, be lower than the content of the baked system resulting product 4.2～4.6% of traditional hot Yan, belong to most of people and feel slightly salty degree, just in time can embody the salty fragrant breeze flavor of feature of Salt roasted chicken, the bad sensation that has significantly reduced edible salt intake and brought thus; Skin is crisp and tough, the meat springiness, bite is arranged, good mouthfeel.
(9) compare with the catering trade prior art, the present invention has realized batch production and large-scale production, and production cost significantly reduces, and production efficiency is greatly improved, and makes production process serialization, standardization, and the every index of products obtained therefrom all can keep homogeneous, stable; Eliminated food security hidden danger.
(10) the present invention has successfully realized the packing to product; Gai Salt roasted chicken goods end product quality is stable, reduced the rascal rate, long shelf-life, but normal temperature storage, long-distance transport and remote the sale have enlarged the sale radius, make consumers in general convenient, healthy and enjoy the Salt roasted chicken cuisines safely, and can be generalized to national most of zone to south of the Five Ridges characteristic De Salt roasted chicken goods, on the basis of excavating traditional cuisines and cooking culture, promoted the interchange propagation and the industrial upgrading of traditional dining culture, and explored new way for deep processing of farm products.
Description of drawings
The black and white degree figure of Fig. 1 Wei Salt roasted chicken.
The red green degree figure of Fig. 2 Wei Salt roasted chicken.
The champac degree figure of Fig. 3 Wei Salt roasted chicken.
The peroxide content variation diagram of Fig. 4 Wei Salt roasted chicken.
The black and white degree figure of Fig. 5 Wei Salt roasted chicken wing.
The red green degree figure of Fig. 6 Wei Salt roasted chicken wing.
The champac degree figure of Fig. 7 Wei Salt roasted chicken wing.
The peroxide content variation diagram of Fig. 8 Wei Salt roasted chicken wing.
The black and white degree figure of Fig. 9 Wei Salt roasted chicken pawl.
The red green degree figure of Figure 10 Wei Salt roasted chicken pawl.
The champac degree figure of Figure 11 Wei Salt roasted chicken pawl.
The peroxide content variation diagram of Figure 12 Wei Salt roasted chicken pawl.
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: Salt roasted chicken
(1) pickles: plucked live chickens double centner is chosen (rejecting the apparent raw material that does not meet processing request) and cleaned (material that the bloodstain of flush away raw material, greasy dirt etc. hinder food hygiene), under 2 ℃ of temperature and condition of normal pressure, in the double centner pickling liquid, pickled 4 hours, again 2 ℃ of temperature and-the 0.10MPa vacuum pressure condition under in the double centner pickling liquid vacuum impregnation pickled 3 hours;
The prescription of described pickling liquid is:
0.10 kilogram of 0.02 kilogram of water double centner, 25.5 kilograms of edible salts, 0.30 kilogram of chilli powder, 0.20 kilogram of monosodium glutamate, 0.20 kilogram of ginger powder, 0.30 kilogram in husky ginger (Kaempferia galanga) powder, 012 kilogram of ethyl maltol, 0.20 kilogram of zanthoxylum powder, 0.10 kilogram in fennel seeds powder, 0.20 kilogram of cinnamomi cortex pulveratus, 0.15 kilogram in Chinese anise powder, flavour nucleotide disodium (I+G) and Ground Cloves;
(2) precook: live chickens after will pickling through step (1) finishing (comprise and remove remaining internal organ and filoplume, and unnecessary skin, meat and body of gland), rinse well, in 100 ℃ of boiling water, precooked 5 minutes, washed 60 seconds with 20 ℃ water low temperature at once, drain away the water;
(3) stew in soy sauce: the live chickens that double centner is passed through after step (2) is precooked placed 250 kilograms 100 ℃ halogen soup stew in soy sauces 60 minutes; Described halogen soup prepares by the following method:
250 kilograms in water, 13.5 kilograms of edible salts, 2.0 kilograms in capsicum, 1.25 kilograms in ginger, 1.50 kilograms of husky ginger (Kaempferia galanga), 1.0 kilograms in Chinese prickly ash, 0.75 kilogram of fennel seeds, 1.0 kilograms on cassia bark, 0.75 kilogram of Chinese anise (claiming again: aniseed, anise), cloves are heated to boiling for 0.55 kilogram, kept 100 ℃ of temperature 20 minutes, adding 0.75 kilogram of monosodium glutamate, 0.75 kilogram of monascorubin, 0.50 kilogram of ethyl maltol and 0.07 kilogram of continuous stirring of flavour nucleotide disodium (I+G) again dissolves it fully, and soup is heated to 100 ℃, promptly obtain halogen soup;
(4) colouring, anti-oxidant and protect look:
Deionized water 1500 grams, glycine hydrochloride 120 grams, L-cysteine 325 grams, D-wood sugar 400 grams and glucose 125 grams are added reactor, be stirred to dissolving fully, heat temperature raising to 105 ℃, carried out Maillard reaction 110 minutes, after reaction finishes, be cooled to 40 ℃, obtain having the maillard reaction product (MRPs) of antioxidation, i.e. color stabilizer;
To take out through the goods of step (3) stew in soy sauce, drop is soup juice to the greatest extent, dissolves in 0.25 kilogram of monascorubin and above-mentioned color stabilizer in halogen soup, stirs, and to dissolving fully, keeps 100 ℃ of temperature, puts into goods, continues to soak the halogen colouring, protected look 20 minutes, takes out goods;
(5) salt is baked: 250 kilograms of baked soup of salt are heated to boiling, keep 100 ℃, put into the goods that process step (4) is painted and protected look, baked 10 minutes of salt takes out goods, and drop is soup juice to the greatest extent, and cooling is 0.5 hour naturally; The baked soup of described Yan prepares by the following method:
With 250 kilograms in water, 26.5 kilograms of edible salts, 1.8 kilograms in capsicum, 0.75 kilogram in ginger, husky ginger (Kaempferia galanga) 1.25 kilograms, 1.0 kilograms in Chinese prickly ash, 0.25 kilogram of fennel seeds, 1.0 kilograms on cassia bark, Chinese anise (claims again: aniseed, anise) 0.25 kilogram, cloves is heated to boiling for 0.25 kilogram, kept 100 ℃ of temperature 20 minutes, add 0.50 kilogram of monosodium glutamate again, 0.35 kilogram of monascorubin, 0.30 kilogram of ethyl maltol and flavour nucleotide disodium (I+G) constantly stir for 0.04 kilogram it are dissolved fully, and soup is heated to 100 ℃, stirred 20 seconds, and promptly obtained the baked soup of Yan;
(6) will (the baked goods of 5) Yan be pruned and (are removed remaining hair root, fine hair, stain and body of gland through step, and influence attractive in appearance and skin, meat and bone shape) and shaping, in hot-air oven with dry 120 minutes of 100 minutes or in vacuum drying chamber, be evacuated to-0.10Mpa of 80 ℃ of bakings at 60 ℃, naturally cool off 2 hours to room temperature (15～30 ℃), reinstall in the inner packing, to pack and unsealed goods employing 30kw microwave generator, with frequency 915MHz microwave disinfection 5 minutes, make the muscle layer central temperature of goods reach 125 ℃ of temperature.Then the packing articles after the sterilization is evacuated to-0.12Mpa, sack heat-sealing 15 seconds obtains semi-finished product;
(7) with semi-finished product sterilization 30 minutes under 125 ℃ of temperature and pressure 0.25Mpa high-temperature and high-pressure conditions, the cooling back is that 40 ℃ mass percent concentration is 1% Na with temperature
2CO
3Solution cleaned 3 minutes, and the water flushing is 1 minute again, removed the greasy dirt of packing outer surface, and is air-dry then, obtains Cheng Pining the Salt roasted chicken goods.Gained Salt roasted chicken goods are as the Maillard reaction oxidation resistant product, and profile is complete well-pressed, have the distinctive natural golden color of Salt roasted chicken goods, partially transparent, the gloss with tempting appetite.
In addition step (4) is revised as the goods through step (3) stew in soy sauce are taken out, drop is soup juice to the greatest extent, dissolves in 0.25 kilogram of monascorubin in halogen soup, stirs, and to dissolving fully, keeps 100 ℃, puts into goods, continues to soak halogen colouring 20 minutes, takes out goods; All the other steps obtain the Salt roasted chicken goods as no Maillard reaction product with above-mentioned.
Use CR-400 type color difference meter, above-mentioned Maillard reaction oxidation resistant product and no Maillard reaction product are detected, test item comprises black and white degree (L, shown in Fig. 1 and table 1), red green degree (a, shown in Fig. 2 and table 2), champac degree (b is shown in Fig. 3 and table 3) and peroxide content (shown in Fig. 4 and table 4).
After the ， Salt roasted chicken adopts the Maillard reaction anti-oxidant treatment shown in Fig. 1～4 and table 1～4, all significantly reduce at each time point product peroxide content.Being reflected in the black and white degree (brightness) of Salt roasted chicken, red green degree and champac degree all is significantly increased.Show on the sense organ that product is after the anti-oxidant processing step of Maillard reaction is handled, product is more glossy, and transparent texture is more arranged, the more bright-coloured nature of golden color, and outward appearance more can cause appetite.Compare with the product that does not use Maillard reaction with the traditional method products obtained therefrom, taste is more mellow full, and does not have the artificial peculiar smell that antioxidant brought that adds.
Table 1 Salt roasted chicken black and white degree (brightness) (L value) contrast
The red green degree of table 2 Salt roasted chicken (a value) contrast
Table 3 Salt roasted chicken champac degree (b value) contrast
Table 4 Salt roasted chicken peroxide content changes
Embodiment 2: Salt roasted chicken leg, Salt roasted chicken wings
(1) pickles: plucked live chickens leg or live chickens wing double centner are chosen (rejecting the apparent part that does not meet processing request) and cleaned (material that the bloodstain of flush away raw material, greasy dirt etc. hinder food hygiene), under 20 ℃ of temperature and condition of normal pressure, in the double centner pickling liquid, pickled 2.5 hours, again 8 ℃ of temperature and-the 0.06MPa vacuum pressure condition under in the double centner pickling liquid vacuum impregnation pickled 2 hours;
The prescription of described pickling liquid is:
0.08 kilogram of 0.015 kilogram of water double centner, 18.0 kilograms of edible salts, 0.25 kilogram of chilli powder, 0.15 kilogram of monosodium glutamate, 0.15 kilogram of ginger powder, 0.25 kilogram in husky ginger powder, 0.08 kilogram of ethyl maltol, 0.15 kilogram of zanthoxylum powder, 0.08 kilogram in fennel seeds powder, 0.15 kilogram of cinnamomi cortex pulveratus, 0.12 kilogram in Chinese anise powder, flavour nucleotide disodium (I+G) and Ground Cloves;
(2) precook: live chickens leg after will pickling through step (1) or the finishing of live chickens wing (comprise and remove remaining internal organ and filoplume, and unnecessary skin, meat and body of gland), rinse well, in 95 ℃ of hot water, precooked 3 minutes, with 10 ℃ water low temperature flushing 35 seconds, drain away the water at once;
(3) stew in soy sauce: double centner was placed 95 ℃ of halogen soup stew in soy sauces 40 minutes through the 250 kilograms of chicken legs or the chicken wings of step (2) after precooking; Described halogen soup prepares by the following method:
250 kilograms in water, 12.0 kilograms of edible salts, 1.30 kilograms in capsicum, 0.90 kilogram in ginger, 0.90 kilogram of husky ginger (Kaempferia galanga), 0.65 kilogram in Chinese prickly ash, 0.50 kilogram of fennel seeds, 0.65 kilogram on cassia bark, 0.50 kilogram of Chinese anise (claiming again: aniseed, anise), cloves are heated to 95 ℃ for 0.30 kilogram, keep 95 ℃ 30 minutes, adding 0.63 kilogram of monosodium glutamate, 0.55 kilogram of monascorubin, 0.30 kilogram of ethyl maltol and 0.055 kilogram of continuous stirring of flavour nucleotide disodium (I+G) again dissolves it fully, and soup is heated to 95 ℃, promptly obtain halogen soup;
(4) colouring, anti-oxidant and protect look:
Deionized water 1500 grams, glycine hydrochloride 130 grams, L-cysteine 300 grams, D-wood sugar 350 grams and glucose 90 grams are added reactor, be stirred to dissolving fully, heat temperature raising to 100 ℃, carried out Maillard reaction 90 minutes, after reaction finishes, be cooled to 50 ℃, obtain having the maillard reaction product (MRPs) of antioxidation, i.e. color stabilizer;
To take out through the goods of step (3) stew in soy sauce, drop is soup juice to the greatest extent, dissolves in 0.20 kilogram of monascorubin and above-mentioned color stabilizer in halogen soup, stirs, and to dissolving fully, keeps 95 ℃ of temperature, puts into goods, continues to soak the halogen colouring, protected look 12 minutes, takes out goods;
(5) salt is baked: 250 kilograms of baked soup of salt are heated to boiling, keep 95 ℃, put into the goods that process step (4) is painted and protected look, baked 5 minutes of salt takes out goods, and drop is soup juice to the greatest extent, and cooling is 1 hour naturally; The baked soup of described Yan prepares by the following method:
With 250 kilograms in water, 21.5 kilograms of edible salts, 1.2 kilograms in capsicum, 1.25 kilograms in ginger, husky ginger (Kaempferia galanga) 1.50 kilograms, 1.25 kilograms in Chinese prickly ash, 0.50 kilogram of fennel seeds, 1.20 kilograms on cassia bark, Chinese anise (claims again: aniseed, anise) 0.40 kilogram, cloves is heated to boiling for 0.55 kilogram, kept 95 ℃ of temperature 22 minutes, add 0.55 kilogram of monosodium glutamate again, 0.55 kilogram of monascorubin, 0.35 kilogram of ethyl maltol and flavour nucleotide disodium (I+G) constantly stir for 0.05 kilogram it are dissolved fully, and soup is heated to 95 ℃, stirred 30 seconds, and promptly obtained the baked soup of Yan;
(6) will (the baked goods of 5) Yan be pruned and (are removed remaining hair root, fine hair, stain and body of gland through step, and influence attractive in appearance and skin, meat and bone shape) and shaping, in hot-air oven with dry 90 minutes of 60 minutes or in vacuum drying chamber, be evacuated to-0.095Mpa of 75 ℃ of bakings at 52 ℃, air-cooled 0.75 hour to room temperature (15～30 ℃), reinstall in the inner packing, to pack and unsealed goods employing 15kw microwave generator, with frequency 2450MHz microwave disinfection 4 minutes, make the muscle layer central temperature of goods reach 100 ℃ of temperature.Then the packing articles after the sterilization is evacuated to-0.09Mpa, sack heat-sealing 12 seconds obtains semi-finished product;
(7) with semi-finished product sterilization 13 minutes under 110 ℃ of temperature and pressure 0.12Mpa high-temperature and high-pressure conditions, the cooling back is that 50 ℃ mass percent concentration is 0.5% Na with temperature
2CO
3Solution cleaned 2 minutes, and the water flushing is 3 minutes again, removed the greasy dirt of packing outer surface, and is air-dry then, obtains Cheng Pining Salt roasted chicken leg, Salt roasted chicken wing.Gained Salt roasted chicken leg, chicken wings goods are as the Maillard reaction oxidation resistant product, and profile is complete well-pressed, have the distinctive natural golden color of Salt roasted chicken goods, partially transparent, the gloss with tempting appetite.
In addition step (4) is revised as the goods through step (3) stew in soy sauce are taken out, drop is soup juice to the greatest extent, dissolves in 0.20 kilogram of monascorubin in halogen soup, stir,, keep 95 ℃ of temperature to dissolving fully, put into goods, continue to soak halogen colouring 12 minutes, take out goods; All the other steps obtain goods as no Maillard reaction product with above-mentioned.
Use CR-400 type color difference meter, above-mentioned Maillard reaction oxidation resistant product and no Maillard reaction product are detected, test item comprises black and white degree (L, shown in Fig. 5 and table 5), red green degree (a, shown in Fig. 6 and table 6), champac degree (b is shown in Fig. 7 and table 7) and peroxide content (shown in Fig. 8 and table 8).
Shown in Fig. 5～8 and table 5～8, after chicken leg, chicken wings adopt the Maillard reaction anti-oxidant treatment, all significantly reduce at each time point product peroxide content.Being reflected in the black and white degree (brightness) of Salt roasted chicken leg, chicken wings, red green degree and champac degree all is significantly increased.Show on the sense organ that product is after the anti-oxidant processing step of Maillard reaction is handled, product is more glossy, and transparent texture is more arranged, the more bright-coloured nature of golden color, and outward appearance more can cause appetite.Compare with the product that does not use Maillard reaction with the traditional method products obtained therefrom, taste is more mellow full, and does not have the artificial peculiar smell that antioxidant brought that adds.
Table 5 Salt roasted chicken wing black and white degree (brightness) (L value) contrast
The red green degree of table 6 Salt roasted chicken wing (a value) contrast
Table 7 Salt roasted chicken wing champac degree (b value) contrast
Table 8 Salt roasted chicken wing peroxide content changes
Embodiment 3: Salt roasted chicken pawls
(1) pickles: plucked live chickens pawl double centner is chosen (rejecting the apparent raw material that does not meet processing request) and cleaned (material that the bloodstain of flush away raw material, greasy dirt etc. hinder food hygiene), under 30 ℃ of temperature and condition of normal pressure, in the double centner pickling liquid, pickled 1 hour, again 10 ℃ of temperature and-the 0.08MPa vacuum pressure condition under in the double centner pickling liquid vacuum impregnation pickled 0.5 hour;
The prescription of described pickling liquid is:
0.05 kilogram of 0.01 kilogram of water double centner, 15.0 kilograms of edible salts, 0.20 kilogram of chilli powder, 0.10 kilogram of monosodium glutamate, 0.10 kilogram of ginger powder, 0.20 kilogram in husky ginger powder, ethyl maltol 0.05 gram, 0.10 kilogram of zanthoxylum powder, fennel seeds powder 0.05 gram, 0.10 kilogram of cinnamomi cortex pulveratus, 0.10 kilogram in Chinese anise powder, flavour nucleotide disodium (I+G) and Ground Cloves;
(2) precook: shank after will pickling through step (1) finishing (removing unnecessary skin, toenail), rinse well, in 90 ℃ of boiling water, precooked 0.5 minute, washed 10 seconds with 2 ℃ water low temperature at once, drain away the water;
(3) stew in soy sauce: the 250 kilogram of raw chicken wings points that double centner is passed through after step (2) is precooked placed 85 ℃ of halogen soup stew in soy sauces 20 minutes; Described halogen soup prepares by the following method:
250 kilograms in water, 10.0 kilograms of edible salts, 0.6 kilogram in capsicum, 0.55 kilogram in ginger, 0.30 kilogram of husky ginger (Kaempferia galanga), 0.30 kilogram in Chinese prickly ash, 0.25 kilogram of fennel seeds, 0.30 kilogram on cassia bark, 0.25 kilogram of Chinese anise (claiming again: aniseed, anise), cloves are heated to 85 ℃ for 0.05 kilogram, keep 85 ℃ 25 minutes, adding 0.50 kilogram of monosodium glutamate, 0.35 kilogram of monascorubin, 0.1 kilogram of ethyl maltol and 0.04 kilogram of continuous stirring of flavour nucleotide disodium (I+G) again dissolves it fully, and soup is heated to 85 ℃, promptly obtain halogen soup;
(4) colouring, anti-oxidant and protect look:
Deionized water 1500 grams, glycine hydrochloride 140 grams, L-cysteine 250 grams, D-wood sugar 375 grams and glucose 100 grams are added reactor, be stirred to dissolving fully, heat temperature raising to 95 ℃, carried out Maillard reaction 100 minutes, after reaction finishes, be cooled to 45 ℃, obtain having the maillard reaction product (MRPs) of antioxidation, i.e. color stabilizer;
To take out through the goods of step (3) stew in soy sauce, drop is soup juice to the greatest extent, dissolves in 0.15 kilogram of monascorubin and above-mentioned color stabilizer in halogen soup, stirs, and to dissolving fully, keeps 85 ℃ of temperature, puts into goods, continues to soak the halogen colouring, protected look 3 minutes, takes out goods;
(5) salt is baked: 250 kilograms of baked soup of salt are heated to 85 ℃, keep 85 ℃ of temperature, put into the goods that process step (4) is painted and protected look, baked 7 minutes of salt takes out goods, and drop is soup juice to the greatest extent, blowing cooling 20 minutes; The baked soup of described Yan prepares by the following method:
With 250 kilograms in water, 16.5 kilograms of edible salts, 0.6 kilogram in capsicum, 1.60 kilograms in ginger, husky ginger (Kaempferia galanga) 1.75 kilograms, 1.75 kilograms in Chinese prickly ash, 0.40 kilogram of fennel seeds, 1.30 kilograms on cassia bark, Chinese anise (claims again: aniseed, anise) 0.60 kilogram, cloves is heated to boiling for 0.60 kilogram, kept 85 ℃ of temperature 25 minutes, add 0.60 kilogram of monosodium glutamate again, 0.67 kilogram of monascorubin, 0.40 kilogram of ethyl maltol and flavour nucleotide disodium (I+G) constantly stir for 0.06 kilogram it are dissolved fully, and soup is heated to 85 ℃, stirred 35 seconds, and promptly obtained the baked soup of Yan;
(6) will through step (the baked goods of 5) Yan in hot-air oven with 70 ℃ of bakings 15 minutes or in vacuum drying chamber, under 45 ℃, be evacuated to 0.090Mpa vacuum drying 60 minutes, air-cooled 0.5 hour to room temperature (15～30 ℃), reinstall in the inner packing, to pack and unsealed goods employing 5kw microwave generator, with frequency 915MHz microwave disinfection 1 minute, make the shank central temperature reach 70 ℃ of temperature.Then the packing articles after the sterilization is evacuated to-0.10Mpa, sack heat-sealing 13 seconds obtains semi-finished product;
(7) with semi-finished product sterilization 10 minutes under 105 ℃ of temperature and pressure 0.1Mpa high-temperature and high-pressure conditions, the cooling back is that 45 ℃ mass percent concentration is 0.8% Na with temperature
2CO
3Solution cleaned 2 minutes, and the water flushing is 1 minute again, removed the greasy dirt of packing outer surface, and is air-dry then, obtains Cheng Pining Salt roasted chicken pawl goods.Gained Salt roasted chicken pawl goods are as the Maillard reaction oxidation resistant product, and profile is complete well-pressed, have the distinctive natural golden color of Salt roasted chicken pawl goods, partially transparent, the gloss with tempting appetite.
In addition step (4) is revised as the goods through step (3) stew in soy sauce are taken out, drop is soup juice to the greatest extent, dissolves in 0.15 kilogram of monascorubin in halogen soup, stirs, and to dissolving fully, keeps 85 ℃, puts into goods, continues to soak halogen colouring 3 minutes, takes out goods; All the other steps obtain Salt roasted chicken pawl goods as no Maillard reaction product with above-mentioned.
Use CR-400 type color difference meter, above-mentioned Maillard reaction oxidation resistant product and no Maillard reaction product are detected, test item comprises black and white degree (L, shown in Fig. 9 and table 9), red green degree (a, shown in Figure 10 and table 10), champac degree (b is shown in Figure 11 and table 11) and peroxide content (shown in Figure 12 and table 12).
After ， Salt roasted chicken pawl adopts the Maillard reaction anti-oxidant treatment shown in Fig. 9～12 and table 9～12, all significantly reduce at each time point product peroxide content.Being reflected in the black and white degree (brightness) of Salt roasted chicken pawl, red green degree and champac degree all is significantly increased.Show on the sense organ that product is after the anti-oxidant processing step of Maillard reaction is handled, product is more glossy, and transparent texture is more arranged, the more bright-coloured nature of golden color, and outward appearance more can cause appetite.Compare with the product that does not use Maillard reaction with the traditional method products obtained therefrom, taste is more mellow full, and does not have the artificial peculiar smell that antioxidant brought that adds.
Table 9 Salt roasted chicken pawl black and white degree (brightness) (L value) contrast
The red green degree of table 10 Salt roasted chicken pawl (a value) contrast
Table 11 Salt roasted chicken champac degree (b value) contrast
Table 12 Salt roasted chicken pawl peroxide content changes
(1) pickles: plucked Fresh Grade Breast double centner is chosen (rejecting the apparent part that does not meet processing request) and cleaned (material that the bloodstain of flush away raw material, greasy dirt etc. hinder food hygiene), under 15 ℃ of temperature and condition of normal pressure, in the double centner pickling liquid, pickled 2 hours, again 10 ℃ of temperature and-the 0.09MPa vacuum pressure condition under in the double centner pickling liquid vacuum impregnation pickled 1 hour;
The prescription of described pickling liquid is:
0.10 kilogram of 0.02 kilogram of water double centner, 16.0 kilograms of edible salts, 0.22 kilogram of chilli powder, 0.17 kilogram of monosodium glutamate, 0.15 kilogram of ginger powder, 0.28 kilogram in husky ginger powder, 0.08 kilogram of ethyl maltol, 0.18 kilogram of zanthoxylum powder, 0.10 kilogram in fennel seeds powder, 0.20 kilogram of cinnamomi cortex pulveratus, 0.15 kilogram in Chinese anise powder, flavour nucleotide disodium (I+G) and Ground Cloves;
(2) precook: Fresh Grade Breast after will pickling through step (1) finishing (comprise and remove remaining internal organ and filoplume, and unnecessary skin, meat and body of gland), rinse well, in 95 ℃ of hot water, precooked 2 minutes, washed 30 seconds with 5 ℃ water low temperature at once, drain away the water;
(3) stew in soy sauce: 250 kilograms of Fresh Grade Breast that double centner is passed through after step (2) is precooked placed 90 ℃ of halogen soup stew in soy sauces 30 minutes; Described halogen soup prepares by the following method:
250 kilograms in water, 13.0 kilograms of edible salts, 1.60 kilograms in capsicum, 1.10 kilograms in ginger, 1.40 kilograms of husky ginger (Kaempferia galanga), 0.80 kilogram in Chinese prickly ash, 0.70 kilogram of fennel seeds, 0.80 kilogram on cassia bark, 0.70 kilogram of Chinese anise (claiming again: aniseed, anise), cloves are heated to 90 ℃ for 0.50 kilogram, keep 90 ℃ 30 minutes, adding 0.70 kilogram of monosodium glutamate, 0.70 kilogram of monascorubin, 0.40 kilogram of ethyl maltol and 0.06 kilogram of continuous stirring of flavour nucleotide disodium (I+G) again dissolves it fully, and soup is heated to 90 ℃ of temperature, promptly obtain halogen soup;
(4) colouring, anti-oxidant and protect look:
Deionized water 1500 grams, glycine hydrochloride 150 grams, L-cysteine 220 grams, D-wood sugar 300 grams and glucose 80 grams are added reactor, be stirred to dissolving fully, heat temperature raising to 90 ℃, carried out Maillard reaction 80 minutes, after reaction finishes, be cooled to 47 ℃, obtain having the maillard reaction product (MRPs) of antioxidation, i.e. color stabilizer;
To take out through the goods of step (3) stew in soy sauce, drop is soup juice to the greatest extent, dissolves in 0.18 kilogram of monascorubin and above-mentioned color stabilizer in halogen soup, stirs, and to dissolving fully, keeps 90 ℃ of temperature, puts into goods, continues to soak the halogen colouring, protected look 15 minutes, takes out goods;
(5) salt is baked: 250 kilograms of baked soup of salt are heated to 90 ℃, keep 90 ℃ of temperature, put into the goods that process step (4) is painted and protected look, baked 0.5 minute of salt takes out goods, and drop is soup juice to the greatest extent, blowing cooling 40 minutes; The baked soup of described Yan prepares by the following method:
With 250 kilograms in water, 24.0 kilograms of edible salts, 1.60 kilograms in capsicum, 1.25 kilograms in ginger, husky ginger (Kaempferia galanga) 2.0 kilograms, 2.0 kilograms in Chinese prickly ash, 0.75 kilogram of fennel seeds, 1.50 kilograms on cassia bark, Chinese anise (claims again: aniseed, anise) 0.75 kilogram, cloves is heated to 90 ℃ for 0.75 kilogram, kept 90 ℃ of temperature 30 minutes, add 0.75 kilogram of monosodium glutamate again, 0.75 kilogram of monascorubin, 0.50 kilogram of ethyl maltol and flavour nucleotide disodium (I+G) constantly stir for 0.07 kilogram it are dissolved fully, and soup is heated to 90 ℃ of temperature, stirred 40 seconds, and promptly obtained the baked soup of Yan;
(6) will (the baked goods of 5) Yan be pruned and (are removed remaining hair root, fine hair, stain and body of gland through step, and influence attractive in appearance and skin, meat and bone shape) and shaping, in hot-air oven with dry 60 minutes of 80 minutes or in vacuum drying chamber, under 52 ℃, be evacuated to-0.090Mpa of 80 ℃ of bakings, air-cooled 1 hour to room temperature (15～30 ℃), reinstall in the inner packing, to pack and unsealed goods employing 25kw microwave generator, with frequency 915MHz microwave disinfection 3 minutes, make the muscle layer central temperature of goods reach 90 ℃ of temperature.Then the packing articles after the sterilization is evacuated to-0.08Mpa, sack heat-sealing 10 seconds obtains semi-finished product;
(7) with semi-finished product sterilization 20 minutes under 115 ℃ of temperature and pressure 0.17Mpa high-temperature and high-pressure conditions, the cooling back is that 40 ℃ mass percent concentration is 0.5% Na with temperature
2CO
3Solution cleaned 3 minutes, and the water flushing is 1 minute again, removed the greasy dirt of packing outer surface, and is air-dry then, obtains Cheng Pining the Salt roasted chicken brisket.Gained Salt roasted chicken brisket goods are as the Maillard reaction oxidation resistant product, and profile is complete well-pressed, have the distinctive natural golden color of Salt roasted chicken brisket goods, partially transparent, the gloss with tempting appetite.
In addition step (4) is revised as the goods through step (3) stew in soy sauce are taken out, drop is soup juice to the greatest extent, dissolves in 0.18 kilogram of monascorubin in halogen soup, stir,, keep 90 ℃ of temperature to dissolving fully, put into goods, continue to soak halogen colouring 15 minutes, take out goods; All the other steps obtain Salt roasted chicken brisket goods as no Maillard reaction product with above-mentioned.
Use CR-400 type color difference meter, above-mentioned Maillard reaction oxidation resistant product and no Maillard reaction product are detected, test item comprises black and white degree (L, as shown in table 13), red green degree (a, as shown in table 14), champac degree (b, as shown in Table 15) and peroxide content (shown in table 16).
After ， Salt roasted chicken brisket adopts the Maillard reaction anti-oxidant treatment shown in table 13～16, all significantly reduce at each time point product peroxide content.Being reflected in the black and white degree (brightness) of Salt roasted chicken brisket, red green degree and champac degree all is significantly increased.Show on the sense organ that product is after the anti-oxidant processing step of Maillard reaction is handled, product is more glossy, and transparent texture is more arranged, the more bright-coloured nature of golden color, and outward appearance more can cause appetite.Compare with the product that does not use Maillard reaction with the traditional method products obtained therefrom, taste is more mellow full, and does not have the artificial peculiar smell that antioxidant brought that adds.
Table 13 Salt roasted chicken brisket black and white degree (brightness) (L value) contrast
The red green degree of table 14 Salt roasted chicken brisket (a value) contrast
Table 15 Salt roasted chicken brisket champac degree (b value) contrast
Table 16 Salt roasted chicken brisket peroxide content changes
Use T.A, Xtplus, 30kg matter structure instrument (P35 probe) detects adopting traditional method (the baked system of Re Yan as stated in the Background Art) and the embodiment of the invention 1 described technology to obtain De Salt roasted chicken goods.Get size and detect for 1cm * 0.5cm * 0.5cm De Salt roasted chicken belt leather brisket sample, numerical value adopts 5 methods of average.The performance parameter of two kinds of technology gained Salt roasted chicken goods and salt content contrast are shown in table 17:
The performance parameter of two kinds of technology gained of table 17 Salt roasted chicken goods and salt content contrast
The result shows: obtaining De Salt roasted chicken goods salt content by embodiment 1 described method after testing is 2.8%, be lower than the salt content that traditional method prepares De Salt roasted chicken goods 4.2%, belong to most of people and feel slightly salty degree, just in time can embody the salty fragrant breeze flavor of feature of Salt roasted chicken, the bad sensation that has significantly reduced edible salt intake and brought thus.Simultaneously, press embodiment 1 gained Salt roasted chicken goods, bite is arranged, good mouthfeel than crisp and tough, the meat springiness of traditional method De Salt roasted chicken product skin.
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 (7)
1. the preparation method of Salt roasted chicken goods is characterized in that comprising following operating procedure:
(1) pickles: live chickens raw material double centner is chosen and cleaned, under 2～30 ℃ of temperature and condition of normal pressure, in the double centner pickling liquid, pickled 1～4 hour, again 2～15 ℃ of temperature and-0.06～-the 0.10MPa vacuum pressure condition under in the double centner pickling liquid vacuum impregnation pickled 0.5～3 hour;
Consisting of of described pickling liquid:
0.05～0.10 kilogram of water double centner, 15.0～25.5 kilograms of edible salts, 0.20～0.30 kilogram of chilli powder, 0.10～0.20 kilogram of monosodium glutamate, 0.10～0.20 kilogram of ginger powder, 0.20～0.30 kilogram in husky ginger powder, 0.05～0.12 kilogram of ethyl maltol, 0.10～0.20 kilogram of zanthoxylum powder, 0.05～0.10 kilogram in fennel seeds powder, 0.10～0.20 kilogram of cinnamomi cortex pulveratus, 0.10～0.15 kilogram in Chinese anise powder, 0.01～0.02 kilogram of flavour nucleotide disodium and Ground Cloves;
(2) precook: the finishing of live chickens raw material after will pickling through step (1), rinse well, in 90～100 ℃ of hot water, precooked 0.5～5 minute, washed 10～60 seconds with 2～20 ℃ water low temperature at once, drain away the water;
(3) stew in soy sauce: double centner placed 85～100 ℃ of halogen soup stew in soy sauces 20～60 minutes of 250 kilograms through the live chickens raw material of step (2) after precooking;
Described halogen soup prepares by the following method:
With 250 kilograms in water, 10.0～13.5 kilograms of edible salts, 0.60～2.0 kilogram in capsicum, 0.55～1.25 kilogram in ginger, 0.30～1.50 kilogram of husky ginger, 0.30～1.0 kilogram in Chinese prickly ash, 0.25～0.75 kilogram of fennel seeds, 0.30～1.0 kilogram on cassia bark, 0.25～0.75 kilogram of Chinese anise and cloves are heated to boiling for 0.05～0.55 kilogram, kept 85～100 ℃ of temperature 20～30 minutes, add 0.50～0.75 kilogram of monosodium glutamate again, 0.35～0.75 kilogram of monascorubin, 0.10～0.50 kilogram of ethyl maltol and flavour nucleotide disodium constantly stir for 0.04～0.07 kilogram it are dissolved fully, and soup is heated to 85～100 ℃, promptly obtain halogen soup;
(4) colouring, anti-oxidant and protect look: deionized water 1500 grams, glycine hydrochloride 120～150 grams, L-cysteine 200～325 grams, D-wood sugar 300～400 grams and glucose 80～125 grams are mixed, be stirred to dissolving fully, heat temperature raising to 90～105 ℃, react after 80～110 minutes, be cooled to 40～50 ℃, obtain color stabilizer;
To take out through the goods of step (3) stew in soy sauce, drop is soup juice to the greatest extent, adds 0.15～0.25 kilogram of monascorubin and above-mentioned color stabilizer in halogen soup, stir,, keep 85～100 ℃ to dissolving fully, put into goods, continue to soak the halogen colouring, protected look 3～20 minutes, take out goods;
(the baked: of 5) Yan is heated to boiling for 250 kilograms Jiang the baked soup of Yan, keeps 85～100 ℃, puts into through step (4) and paints and protect baked 0.5～10 minute of the goods ， Yan of look, takes out goods, and drop is soup juice to the greatest extent, and cooling 0.5～1 hour or blowing were cooled off 20～40 minutes naturally;
The baked soup of described Yan prepares by the following method:
With 250 kilograms in water, 16.5～26.5 kilograms of edible salts, 0.6～1.8 kilogram in capsicum, 0.75～1.25 kilogram in ginger, 1.25～2.0 kilograms of husky ginger, 1.0～1.5 kilograms in Chinese prickly ash, 0.25～0.75 kilogram of fennel seeds, 1.0～1.5 kilograms on cassia bark, 0.25～0.75 kilogram of Chinese anise and cloves are heated to boiling for 0.25～0.75 kilogram, kept 85～100 ℃ of temperature 20～30 minutes, add 0.50～0.75 kilogram of monosodium glutamate again, 0.35～0.75 kilogram of monascorubin, 0.30～0.50 kilogram of ethyl maltol and flavour nucleotide disodium constantly stir for 0.04～0.07 kilogram it are dissolved fully, and soup is heated to 85～100 ℃, stirred 20～40 seconds, and promptly obtained the baked soup of Yan;
(6) will (the baked goods of 5) Yan be pruned and shaping, and oven dry back cooling reinstalls in the inner packing, will packs and unsealed goods carry out microwave disinfection, then the packing articles after the sterilization are vacuumized, and sack seals, and obtains semi-finished product through step;
(7) with the semi-finished product high temperature high pressure sterilizing, cooling, clean, air-dry, obtain Cheng and Pin the Salt roasted chicken goods.
2. the preparation method of a kind of Salt roasted chicken goods according to claim 1 is characterized in that: integral body, part or organ that the described live chickens raw material of step (1) is a chicken.
3. the preparation method of a kind of Salt roasted chicken goods according to claim 1 is characterized in that: the described oven dry of step (6) is with 70～80 ℃ of dryings 15～100 minutes in hot-air oven; Or in vacuum drying chamber be evacuated to-0.09 under 45～60 ℃～-0.10Mpa drying 60～120 minutes; Described cooling is that nature cooling 1～2 hour or air-cooled 0.5～1 hour are to 15～30 ℃ of room temperatures.
4. the preparation method of a kind of Salt roasted chicken goods according to claim 1, it is characterized in that: the described microwave disinfection of step (6) is to adopt 5～30kw microwave generator, with frequency 915MHz or 2450MHz sterilization 1～5 minute, the muscle layer central temperature of goods is reached at 70～125 ℃.
5. the preparation method of a kind of Salt roasted chicken goods according to claim 1 is characterized in that: vacuumizing after the described sterilization of step (6) be evacuated to-0.08～-0.12Mpa, the time of described sack heat-sealing is 10～15 seconds.
6. the preparation method of a kind of Salt roasted chicken goods according to claim 1 is characterized in that: the described high temperature high pressure sterilizing of step (7) is sterilization 10～30 minutes under 105～125 ℃ of temperature and pressure 0.1～0.25Mpa condition; Described cleaning is the greasy dirt of flush away packing outer surface; Described cleaning is that to adopt earlier temperature be that 40～50 ℃ mass percent concentration is 0.5～1% Na
2CO
3Solution cleaned 2～3 minutes, and the water flushing is 1～3 minute again.
7. Salt roasted chicken goods, it is characterized in that: these Salt roasted chicken goods prepare according to each described method of claim 1～6.
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Address after: 515726 Guangdong County of Raoping city of Chaozhou province Qian Dong Zhen Sha Yuan floating village Patentee after: WUQIONG FOOD CO., LTD. Address before: 515726 Guangdong County of Raoping city of Chaozhou province Qian Dong Zhen Sha Yuan floating village Patentee before: Guangdong Wuqiong Foodstuff Co., Ltd. |
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