CN102366120B

CN102366120B - Spicy gizzard processing technology

Info

Publication number: CN102366120B
Application number: CN201110319959.8A
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: 2014-04-09
Anticipated expiration: 2031-10-20
Also published as: CN102366120A

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

Chicken quality is delicate, and flavour is delicious, be rich in multiple proteins and other nutriment, and nutrition conversion ratio is high, is easy to a times absorption of human body utilization, has the muscle power of enhancing, and the effect improving the health, is one of important foodstuffs of the mankind.

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

Summary of the invention

Technical problem to be solved by this invention is to provide 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, meets people's different needs.

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

A, select, clean, repair, weigh, check and accept heart, chicken's gizzard raw material,

B, pickle, chicken's gizzard is placed in pickling liquid and is soaked one minute, then put into curing container, finally residue pickling liquid is evenly drenched into container, then put into 1-4 ℃ of constant heat storage, after 6 hours, stir once, pickle 12 hours;

C, precook, with boiling water boiling 5 minutes, except deoiling end, watery blood;

D, stew in soy sauce, put into chicken's gizzard after thick gravy is boiled, and adds a cover the rear slow fire stew in soy sauce of using, and steam pressure is 0.1MPa, 100 ℃ of temperature, and stew in soy sauce 60 minutes, halogen material must recycle 5 times, and after stew in soy sauce completes, off the pot to put into materials vehicle cooling;

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

F, vacuum packaging, high temperature sterilization;

G, insulation check are incubated 7-10 and check afterwards round the clock under 37 ± 2 ℃ of conditions, reject swollen bag, the packaging products in boxes that will be up to the standards warehouse-in.

The formula of the preserved materials wherein adopting in step b pickling process is comprised 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 formula of the thick gravy wherein adopting in steps d stew in soy sauce technique is comprised 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 formula is packed to ligation with gauze or filter bag, adds poach system, water is micro-to boil 35 minutes, spreads out and is cooled to normal temperature.

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

The specific embodiment

Below in conjunction with embodiment, the present invention will be further described.

1. make preserved materials: take food 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. make 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, with gauze or filter bag, pack ligation, boiling was spread out and is cooled to normal temperature after 35 minutes.

3. make fragrant chicken with several spices gizzard: selected freshly-slaughtered poultry gizzard 100kg, clean finishing, weigh, then pickle, chicken's gizzard is placed in pickling liquid in batches and is soaked one minute, put into again curing container in batches, finally residue pickling liquid is evenly drenched into container, then put into 4 ℃ of constant heat storages, after 6 hours, stir once, after 12 hours, take out, in boiling water, boil 15 minutes, except deoiling end, watery blood, then carry out stew in soy sauce, after being boiled, bittern puts into chicken's gizzard, add a cover the rear slow fire stew in soy sauce of using, steam pressure is 0.1MPa, 100 ℃ of temperature, stew in soy sauce 60 minutes, after stew in soy sauce completes, it is off the pot one by one that to put into materials vehicle cooling, blended pepper chilli oil again, spice is even, then vacuum packaging, high temperature sterilization, be incubated again check, under 37 ± 2 ℃ of conditions, be incubated 7-10 and check afterwards round the clock, reject swollen bag, the packaging products in boxes that will be up to the standards warehouse-in.

Claims

1. fragrant chicken with several spices gizzard processing technology, is characterized in that procedure of processing is as follows:

A, select, clean, repair, weigh, check and accept chicken's gizzard raw material;

B, pickle, chicken's gizzard is soaked one minute in batches in pickling liquid, then put into curing container in batches, finally residue pickling liquid is evenly drenched into container, then put into 1-4 ℃ of constant heat storage, after 6 hours, stir once, pickle 12 hours;

C, precook, with boiling water boiling 15 minutes, except deoiling end, watery blood;

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

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

F, vacuum packaging, high temperature sterilization;

G, insulation check are incubated 7-10 and check afterwards round the clock under 37 ± 2 ℃ of conditions, reject swollen bag, the packaging products in boxes that will be up to the standards warehouse-in;

Described pickling liquid is to be comprised of following material and part by weight thereof according to chicken's gizzard weight: salt 1%, granulated sugar 1%, sodium isoascorbate 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%;

Described bittern is to be made by 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 formula is packed to ligation with gauze or filter bag, adds poach system, water is micro-to boil 35 minutes, spreads out and is cooled to normal temperature.