CN102366120A

CN102366120A - Spicy gizzard processing technology

Info

Publication number: CN102366120A
Application number: CN2011103199598A
Authority: CN
Inventors: 程祝军
Original assignee: CHONGQING LUYU LIQIANG FOOD CO LTD
Current assignee: CHONGQING LUYU LIQIANG FOOD CO LTD
Priority date: 2011-10-20
Filing date: 2011-10-20
Publication date: 2012-03-07
Anticipated expiration: 2031-10-20
Also published as: CN102366120B

Abstract

The invention discloses a spicy gizzard processing technology. The spicy gizzard processing technology comprises processing steps, a preserving material formula and a marinade formula. The marinade formula comprises natural spices of cassia, fennel, anise, Chinese prickly ash, hot pepper, tsaoko amomum fruit, rhizoma kaempferiae, clove, mutmeg and lithospermum. The spicy gizzard processing technology has the advantage that preserving time and boiling time are long so that spices and quelites can permeate into gizzards, and thus spicy gizzards obtained by the spicy gizzard processing technology have the same internal taste and the external taste, retain unique spice fragrances, has a fragrant and heavy smell and a fresh, tender, spicy, hot, crisp, soft and tasty taste, and is convenient for being eaten by eaters in the open air or in travels.

Description

Fragrant chicken with several spices gizzard processing technology

Technical field

The present invention relates to a kind of processing method of chicken cooked product, specifically a kind of processing technology of fragrant chicken with several spices gizzard.

Background technology

The chicken quality is delicate, and flavour is delicious, is rich in multiple proteins and other nutriment, and the nutrition conversion rate is high, is easy to a times absorption of human body utilization, and the muscle power of enhancing is arranged, and the effect that improves the health is one of human important foodstuffs.

The preparation method of chicken cooked product is a lot of in the prior art, and like boiling, frying, cured, the halogen sauce roasted, salt down or the like, special favor is had nothing in common with each other.It is major ingredient with the chicken wings that number of patent application 200910185161.1 discloses " a kind of processing method of fragrant chicken with several spices wing " this method; Use light soy sauce, salt, white sugar, liquor, garlic, ginger, Chinese prickly ash, capsicum, five-spice powder, monosodium glutamate to be condiment, process through soaking, pickle, boil, smoking.This food taste is sweet partially, can not satisfy people's mouthfeel needs.

Summary of the invention

Technical problem to be solved by this invention provides a kind of fragrant chicken with several spices gizzard processing technology, produces a kind of fresh and tender sweet-smelling, and crisp continuous tasty and refreshing, the chicken's gizzard food that pleasant impression is without cease so that diversified food to be provided to people, satisfies people's different needs.

For solving the problems of the technologies described above, the technical scheme that the present invention adopted is a kind of fragrant chicken with several spices gizzard processing technology, comprises procedure of processing, preserved materials prescription and thick gravy prescription, and its procedure of processing is:

A, select, clean, finishing, weighing, examination heart, chicken's gizzard raw material,

B, pickle, chicken's gizzard be placed in the pickling liquid soaked one minute, put into curing container again, will remain at last pickling liquid evenly pouring go into container, put into 1-4 ℃ of constant heat storage then, stir once after 6 hours, pickled 12 hours;

C, precook, boiled 5 minutes, remove deoil end, watery blood with boiling water;

D, stew in soy sauce are put into chicken's gizzard after thick gravy boiled, and adding a cover the back, use slow fire stew in soy sauce, steam pressure be 0.1MPa, 100 ℃ of temperature, and stew in soy sauce 60 minutes, halogen material must recycle 5 times, after stew in soy sauce is accomplished, play pot and put into materials vehicle and cool off;

E, spice: allotment sesame oil or capsicum chilli oil, spice is even;

F, vacuum packaging, high temperature sterilization;

G, insulation check, the bag that expands is rejected in insulation 7-10 back inspection round the clock under 37 ± 2 ℃ of conditions, the packaging products in boxes that will be up to the standards warehouse-in.

The prescription of the preserved materials that is wherein adopted in the step b pickling process is made up of following material and part by weight thereof according to chicken's gizzard weight: salt (1%), granulated sugar (1%), arabo-ascorbic acid are received (0.02%), cooking wine (1%), light-coloured vinegar (0.6%), pepper powder (0.3%), bruised ginger (0.5%), dried orange peel (0.2%), water (20%);

The prescription of the thick gravy that is wherein adopted in the steps d stew in soy sauce technology is made up of following material and part by weight thereof by water weight: ginger (1.5%); Cassia bark (0.5%); Fennel (0.5%); Anistree (0.5%); Chinese prickly ash (1%); Capsicum (2%); Vegetable oil (5%); Salt (2%); Granulated sugar (1%); Monosodium glutamate (1%); Cooking wine (1%); Tsaoko (0.8%); Three how (0.2%); Cloves (0.05%); Nutmeg (0.1%); Asian puccoon (0.1%); Soy sauce (0.2%); Inosine acid disodium (0.1%); Sodium guanylate (0.1%); Caramel colorant (0.01-0.02%); Its preparation method is that above-mentioned prescription is packed ligation with gauze or filter bag, adds poach system, water is little to boil 35 minutes, spreads out to be cooled to normal temperature.

The invention has the beneficial effects as follows and pickle with the boiling time longlyer that spices and condiment fully immerse in the chicken's gizzard, its taste is thought and acted in one and the same way, and the spices kind is unique, and smell is aromatic, and is fresh and tender spicy, and crisp continuous tasty and refreshing, pleasant impression is without cease, and is edible in instant edible person and outdoor or the travelling.

The specific embodiment

Below in conjunction with embodiment the present invention is further specified.

1. making preserved materials: get salt 2kg, granulated sugar 1.5kg, arabo-ascorbic acid and receive 20g, cooking wine 1kg, light-coloured vinegar 600g, pepper powder 300g, bruised ginger 500g, dried orange peel 200g, water 20kg, fully mix and mix thoroughly, make preserved materials.

2. making thick gravy: water intaking 100kg, ginger 1.5kg, cassia bark 500g, fennel 500g, anistree 500g, Chinese prickly ash 1kg, capsicum 2kg, vegetable oil 5kg, salt 2kg, granulated sugar 1kg, monosodium glutamate 1kg, cooking wine 1kg, tsaoko 800g, three be 200g, cloves 50g, nutmeg 100g, Asian puccoon 100g, soy sauce 200g, thuja acid disodium 50g, Sodium guanylate 50g, caramel colorant 5g how; Pack ligation with gauze or filter bag, boiling is spread out after 35 minutes and is cooled to normal temperature.

3. make fragrant chicken with several spices gizzard: selected freshly-slaughtered poultry gizzard 100kg, clean finishing, weighing is pickled then; Chicken's gizzard is placed in the pickling liquid in batches soaked one minute, put into curing container more in batches, will remain at last pickling liquid evenly pouring go into container, put into 4 ℃ of constant heat storages then; Stir once after 6 hours, take out after 12 hours, in boiling water, boiled 15 minutes, remove deoil end, watery blood; Then carry out stew in soy sauce, put into chicken's gizzard after bittern is boiled, using slow fire stew in soy sauce, steam pressure after adding a cover is 0.1MPa; 100 ℃ of temperature, stew in soy sauce 60 minutes after stew in soy sauce is accomplished, plays pot one by one and puts into the materials vehicle cooling; Blended pepper chilli oil again, spice is even; Then vacuum-packed, high temperature sterilization; Be incubated check again, the bag that expands is rejected in insulation 7-10 back inspection round the clock under 37 ± 2 ℃ of conditions, the packaging products in boxes that will be up to the standards warehouse-in.

Claims

1. fragrant chicken with several spices gizzard processing technology comprises procedure of processing, preserved materials prescription and thick gravy prescription, it is characterized in that procedure of processing is following:

A, select, clean, finishing, weighing, examination heart raw material;

B, pickle, chicken's gizzard soaked one minute in pickling liquid in batches, put into curing container more in batches, will remain at last pickling liquid evenly pouring go into container, put into 1-4 ℃ of constant heat storage then, stir once after 6 hours, pickled 12 hours;

C, precook, boiled 15 minutes, remove deoil end, watery blood with boiling water;

D, stew in soy sauce are put into chicken's gizzard after bittern boiled, and add a cover the slow fire stew in soy sauce, steam pressure between 0.05MPa-0.1MPa, 100 ℃ of temperature, stew in soy sauce 60 minutes plays pot more one by one and puts into materials vehicle and cool off;

E, spice, allotment sesame oil or capsicum chilli oil, spice is even;

F, vacuum packaging, high temperature sterilization;

2. fragrant chicken with several spices gizzard processing technology according to claim 1 is characterized in that the prescription of preserved materials is made up of following material and part by weight thereof according to chicken's gizzard weight: salt (1%), granulated sugar (1%), arabo-ascorbic acid are received (0.02%), cooking wine (1%), light-coloured vinegar (0.6%), pepper powder (0.3%), bruised ginger (0.5%), dried orange peel (0.2%), water (20%).

3. fragrant chicken with several spices gizzard processing technology according to claim 1 is characterized in that the prescription of thick gravy is made up of following material and part by weight thereof by water weight: ginger (1.5%), cassia bark (0.5%), fennel (0.5%), anistree (0.5%), Chinese prickly ash (1%), capsicum (2%), vegetable oil (5%), salt (2%), granulated sugar (1%), monosodium glutamate (1%), cooking wine (1%), tsaoko (0.8%), three be (0.2%), cloves (0.05%), nutmeg (0.1%), Asian puccoon (0.1%), soy sauce (0.2%), inosine acid disodium (0.1%), Sodium guanylate (0.1%), caramel colorant (0.01-0.02%) how; Its preparation method is that above-mentioned prescription is packed ligation with gauze or filter bag, adds poach system, water is little to boil 35 minutes, spreads out to be cooled to normal temperature.