CN102450665B - Chicken drumstick product and preparation method thereof - Google Patents
Chicken drumstick product and preparation method thereof Download PDFInfo
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- CN102450665B CN102450665B CN2010105280481A CN201010528048A CN102450665B CN 102450665 B CN102450665 B CN 102450665B CN 2010105280481 A CN2010105280481 A CN 2010105280481A CN 201010528048 A CN201010528048 A CN 201010528048A CN 102450665 B CN102450665 B CN 102450665B
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a preparation method of a chicken drumstick product. The preparation method comprises the following steps of: 1. washing chicken drumsticks and draining; 2. salting the chicken drumsticks; 3. preparing sauce, and brushing the sauce on the salted chicken drumsticks; 4. marinating the chicken drumsticks brushed with the sauce into marinade made of traditional Chinese medicines and spices, or directly roasting the chicken drumsticks in an oven, or braising the chicken drumsticks in soy sauce; 5. sterilizing the chicken drumstick product, and plastically packaging; 6. stacking the finished products into cartons, and placing the cartons into a storeroom for freezing. Codonopsis pilosula, rhizoma gastrodiae, Chinese angelica, sand ginger, costus root and liquorice are added during the preparation process, so that nutritional value of the chicken drumstick product is improved greatly; a plurality of flavors can be selected when the chicken drumsticks are roasted; the mouth feel is unique and the flavor is particular. The chicken drumstick product is clean and healthy; the fragrance of food can be maintained, and the quality guarantee period of the food is prolonged. The chicken drumstick product is a travel and leisure food beneficial to all ages; and good economic benefits can be created in the production.
Description
Technical field
The present invention relates to a kind of food of producing as raw material with animal and preparation method thereof, particularly goods of a kind of chicken drumsticks and preparation method thereof.
Background technology
The chicken drumsticks, delicious meat, nutritious, be rich in rich in protein; Can spicy, braised in soy sauce, stew in soy sauce, barbecue, way is ever-changing, and unique flavor is a kind of Speciality Foods that are popular.So common chicken drumsticks all is the Speciality Foods that process on the market, mainly contains dried product, salt soaking foodstuff, canning product etc., if family wants to do yourself and is afraid of to clean trouble, mouthfeel is difficult for grasping.Along with the day by day raising of living condition, general housewife is reluctant to do it yourself to cook, and the chicken drumsticks of supermarket or market retail mostly is the rear finished product of refrigeration, and shape is ugly, and that does not also clean is clean especially, makes the people very worried edible.Chicken drumsticks product of the prior art is to follow traditional processing method for many years always, all there are some inevitable defectives, such as the dewatering process in the conventional dry goods process, cause the finished product rehydration poor, organize tough and tensilely, product water-soluble nutrient substance before edible runs off in a large number.High temperature sterilization technique in the processing of canning product, because excessive heating makes the chicken head product lose intrinsic mouthfeel and local flavor, the product palatability is poor.
The chicken drumsticks also is the good food that replenishes needed by human body protein, and especially chicken is rich in albumen, be not easy again to cause fat accumulation and get fat, and be a kind of good health care leisure food.Demand to the chicken drumsticks on the market is very wide, food and drink, and the snack bar, and vast packed meal makes and all to need a large amount of finished products, and local flavor is various; The retail vendor deceives client through sick chicken commonly used or shoddy chicken drumstick product, and neither safety and sanitation cause again the human injury, so sales volume is always not good.Oneself processes the chicken drumsticks, and the stew in soy sauce process can not be controlled the duration and degree of heating and taste, and very trouble goes home to eat so ordinary consumer all is ready to buy direct finished product.More or less there is certain defective in above-mentioned processing method, and this will make the potential safety hazard that the rear local flavor of chicken drumsticks processing is lost, mouthfeel is poor, nutritive loss is many and have a lot of food.Along with the raising of people's self health consciousness, active demand a kind of nutritious, goods that can effectively keep chicken drumsticks Product Activity material and instant in market are to satisfy the different eating requirements of consumer.
Summary of the invention
Technical problem to be solved by this invention is, a kind of chicken drumstick product and preparation method thereof is provided.Among the preparation method of chicken drumstick product of the present invention, can keep chicken drumsticks shape and freshness, and add certain Chinese medicine, and greatly improved eating mouth feel and aesthetics, increased nutritional labeling, meet the requirement of healthy food, can select the Chinese medicine spice to make various flavors with different ways according to consumer taste, satisfy popular demand, and safe and sanitary, being easy to preserve, is a kind of healthy food.The present invention can make the food preserving time long, and color and luster is vivid, and unique flavor, and is nutritious.For solving the problems of the technologies described above, the invention provides a kind of preparation method of chicken drumstick product, may further comprise the steps:
Step 1: the cleaning of chicken drumsticks, draining
Step 2: the chicken drumsticks is pickled;
Step 3: the preparation of sauce, give the chicken drumsticks brush of pickling sauce;
Step 4: the chicken Chinese lute that will brush sauce adds in the thick gravy that Chinese medicine and spice form stew in soy sauce or directly puts into baking box and roast or slaking braised in soy sauce;
Step 5: the sterilization of chicken drumstick product, plastic packaging;
Step 6: the finished product code enters packed in cases behind the plastic packaging, puts in storage freezing.
The preparation method of described chicken drumstick product, may further include in the cleaning of step 1 chicken drumsticks and the draining: the chicken drumsticks is soaked 30min～1 hour with clear water, water temperature is controlled at 10-20 ℃, clean with running water, residual blood squeezes clean, and residual blood changes clear water after all squeezing to the greatest extent, the chicken drumsticks that cleans up is put into the platform that leaks eye, left standstill 1-2 hour, water is drained.
The preparation method of described chicken drumstick product may further include in the pickling of step 2 chicken drumsticks: the chicken drumsticks behind the draining is pricked duck eye with medical disinfecting pin or toothpick on its surface, but it is complete not destroy epidermis, affects attractive in appearance.
The preparation method of described chicken drumstick product, can further include in the pickling of step 2 chicken drumsticks: feeding wine 1～5 weight portion, soy sauce 1～10 weight portion, white granulated sugar 1～5 weight portion, edible salt 1～5 weight, starch 1～10 weight portion, five-spice powder 1～5 weight portion, the warm water of black pepper 1～5 weight portion and 10～15 weight portions forms soup juice, and the chicken drumsticks that ties aperture is put into the pickled 30min of soup juice that mixes up～1 hour.
The preparation method of described chicken drumstick product, may further include in the preparation of step 3 sauce: get the immersion of soybean 1～10 weight portion and put into the pulverizer pulverizing after 24 hours, add water heating thickening filtration, when the relative density of filtrate is about 20 ℃ 1.08, stand for standby use; Get sesame 1～10 weight portion at 100～120 ℃ of lower baking 5～10min, produce sesame fragrance, put into high-speed grinder sesame is worn into sesame paste, rotating speed 3600/ minute, the water high-speed stirred that adds 1～5 weight portion is mixed rear centrifugation emulsion and dregs, and it is for subsequent use to get the sesame paste emulsion; Getting husky ginger 1～5 weight portion puts into pulper and breaks into fine powder; Soya-bean milk, sesame paste and Sha Jiang are mixed and made into sauce; Get the chicken drumsticks of pickling and evenly brush in the surface, then leave standstill 1～2 hour tasty.
The preparation method of described chicken drumstick product, step 4 will chicken Chinese lute adds in the thick gravy that Chinese medicine and spice form and further comprises in the stew in soy sauce slaking: if get husky ginger 1～5 weight portion, garlic 1～5 weight portion, nutmeg 1～5 weight portion, dried orange peel 1～2 weight portion, the banksia rose 1～2 weight portion, Chinese cassia tree 1～2 weight portion, spiceleaf 1～2 weight portion, rhizoma Gastrodiae 1～5 weight portion, Radix Angelicae Sinensis 1～5 weight portion, Radix Glycyrrhizae 1～5 weight portion during stew in soy sauce, Radix Codonopsis 1～5 weight portion, form spice, and prick envelope in the gauze cloth bag of packing into and drop in the saltwater brine; Cloth bag and saltwater brine are together put into the jacketed pan of stainless steel, and will be dropped in the jacketed pan by resulting chicken drumsticks 100～500 weight portions that drain in the step 2, add again water 100～500 weight portions, chicken head is boiled, it is 20～30min that the pressure of jacketed pan is controlled to be 0.4～0.6MPa, time, then from jacketed pan, take out, drain, naturally cool off, obtain stew in soy sauce chicken drumsticks.
The preparation method of described chicken drumstick product, step 4 chicken drumsticks barbecue flavor goods can further include: the pickled chicken drumsticks of brushing well behind the sauce that step 2 is obtained takes out, get garlic 1～5 weight portion, onion end 1～5 weight portion is twisted into broken last, with salt 1～5 weight portion, black pepper 1～5 weight portion, cumin 1～5 weight portion or korean hot pepper paste 1～5 weight portion, evenly be applied in chicken drumsticks surface, 150～180 ℃ of baking box preheatings are put in the baking box roasting 5～10min into and be get final product.
The preparation method of described chicken drumstick product, step 4 chicken drumsticks goods braised in soy sauce also may further include: edible vegetable oil and white granulated sugar are put into frying pan together, portion rate is 2:1 between vegetable oil and the white granulated sugar, do not stop after the heating to stir, until the sugar that melts becomes Chinese red, put into the aforementioned chicken drumsticks of pickling, and chilli 1～10 weight portion, shallot end 1～5 weight portion, 5～10min stir-fries, the soup juice that adds again above-mentioned pickled chicken drumsticks, continue to play pot behind the stewing 5～10min of stewing, be cooled to room temperature.
The preparation method of described chicken drumstick product, the process of finished product sterilization plastic packaging further comprises in the step 5: the finished chicken drumsticks is put into disinfection room, ultraviolet irradiation-sterilize sterilization, irradiation time is 1-2 hour; Chicken drumsticks finished product behind the sterilizing is directly put into vacuum packing machine, with every 2-4 chicken drumsticks plastic packaging in a food bag.
The preparation method of described chicken drumstick product, step 6 warehouse-in is freezing further to be comprised: the chicken drumsticks product of packing moulding will in time be put in storage freezing, in order to avoid destroy mouthfeel and the shape of product.
The present invention selects different ways can make differently flavoured mouthfeel, and can control arbitrarily tasty and refreshing degree, is applicable to large-scale production.
Clean hygiene of the present invention, finished chicken drumsticks color and luster is vivid after the packing, and nutritional labeling can not run off yet; Mouthfeel is good, edible rear lips and teeth lasting; All-ages; Vacuum packaging not only can be preserved the fragrance of food, and has improved the quality guarantee period of food.
Compared with prior art, the present invention has not only kept the nutriment of chicken drumsticks, add the nutritive value that has greatly improved this product behind certain Chinese medicine, and the food preserving time is long, color and luster is vivid, clean hygiene, direct-edible, and controlled manufactured goods flavor taste, be a kind of safety and sanitation, be fit to the food of the old and young tourism and leisure of the whole family, also can create aborning preferably economic benefit.
Chicken drumsticks, the i.e. thigh of edible chicken.The chicken drumstick product that the present invention is alleged refers to produce take edible chicken Flaccid Coelogyne as raw material surface cleaning, the process of stew in soy sauce, barbecue, braised in soy sauce, finished product sterilization.
Embodiment 1: the immersion of chicken drumsticks:
Soak with clear water cutting the chicken drumsticks that comes off, soaked 1 hour, water temperature is controlled at 10-20 ℃, can add an amount of salt in water, the greasy decontamination of favourable cleaning, sterilizing.
Embodiment 2: the cleaning of chicken drumsticks
Clean with running water, in Da Chi or basin, do not clean; Residual blood squeezes clean, and residual blood changes clear water after all squeezing to the greatest extent, washes once, until stand-by till clean again; The chicken drumsticks that cleans up is put into the platform that leaks eye, left standstill 1-2 hour, water is drained.
Embodiment 3: pickled (1) of chicken drumsticks
Chicken drumsticks behind the draining is pricked duck eye with medical disinfecting pin or toothpick on its surface, but it is complete not destroy epidermis, affects attractive in appearance.So relatively advance flavor, be conducive to stew in soy sauce, barbecue and making braised in soy sauce.This step is very crucial.Duck eye is The more the better, but does not destroy attractive in appearance.
Embodiment 4: pickled (2) of chicken drumsticks
Feeding wine 50g, soy sauce 100g, white granulated sugar 50g, edible salt 50g, starch 100g, five-spice powder 50g weight portion, black pepper 50g and warm water 1500g form soup juice, and the chicken drumsticks that ties aperture was put into the soup juice that mixes up pickled 1 hour.
Embodiment 5: the making of sauce
Get soybean 1000g and soak and to put into pulverizer after 24 hours and pulverize, add water 1000g heating thickening filtration, when the relative density of filtrate is about 20 ℃ 1.08, stand for standby use; Get sesame 1000g weight portion at 100 ℃ of lower baking 5min, produce sesame fragrance, put into high-speed grinder sesame is worn into sesame paste, rotating speed 3600/ minute, the water high-speed stirred that adds 500g is mixed rear centrifugation emulsion and dregs, and it is for subsequent use to get the sesame paste emulsion; Getting husky ginger 100g weight portion puts into pulper and breaks into fine powder; Soya-bean milk, sesame paste and Sha Jiang are mixed and made into sauce; Get the chicken drumsticks of pickling and evenly brush in the surface, then leave standstill 1～2 hour tasty.
Embodiment 6: the chicken drumsticks that will brush sauce is put into the thick gravy stew in soy sauce slaking that Chinese medicine and spice form: feeding wine 100g, white granulated sugar 100g, edible salt 100g, monosodium glutamate 50g and 2000g water form saltwater brine, get husky ginger 50g, garlic 50g, nutmeg 20g, dried orange peel 20g, banksia rose 20g, Chinese cassia tree 10g, spiceleaf 20g, Radix Codonopsis 50g, Radix Angelicae Sinensis 50g, Radix Glycyrrhizae 50g, rhizoma Gastrodiae 50g forms spice, and pricks envelope in the gauze cloth bag of packing into and drop in the saltwater brine; Gauze bag and saltwater brine are together put into the jacketed pan of stainless steel, and will be dropped in the jacketed pan by the resulting chicken head 2000g that drains in the step 2, add again water 2000g, chicken head is boiled, it is 20min that the pressure of jacketed pan is controlled to be 0.4～0.6MPa, time, then from jacketed pan, take out, drain, naturally cool off, obtain the good chicken drumsticks of slaking stew in soy sauce.
Embodiment 7: the chicken drumsticks is made the barbecue flavor: the chicken drumsticks 2000g that will brush sauce takes out, getting garlic 100g, onion end 150g is twisted into broken last, with salt 50g, sesame 100g, black pepper 50g, cumin 50g or korean hot pepper paste 100g, evenly be applied in chicken drumsticks surface, 150～180 ℃ of baking box preheatings are put in the baking box roasting 5min into and be get final product.
Embodiment 8: the chicken drumsticks is made flavor braised in soy sauce: edible vegetable oil and white granulated sugar are put into frying pan together, portion rate is 2:1 between vegetable oil and the white granulated sugar, do not stop after the heating to stir, until the sugar that melts becomes Chinese red, put into aforementioned pickled good chicken drumsticks, and chilli 100g, shallot end 50g, 5min stir-fries, add again the above-mentioned soup juice of pickling the chicken drumsticks, continue to play pot behind the stewing 5min of stewing, be cooled to room temperature.
Embodiment 9: the ultraviolet radiation for sterilizing and disinfecting of finished product: the chicken drumsticks behind the finished product is put into disinfection room, with ultraviolet ray irradiation 1-2 hour, sterilization.
Embodiment 10: the packing of chicken drumsticks finished product: chicken drumsticks finished product is directly put into vacuum packing machine after the sterilization, ingress of air not, with every 2-4 chicken drumsticks plastic packaging in a food bag.Each chicken drumsticks is divided in bag, does not superpose extruding.
Embodiment 11: pile up behind the plastic packaging: the chicken drumsticks in the food bag of packing into will be divided and put, and can not pile up, and can not accumulate laminating, and the food packing box of evenly packing into is provided with dividing plate in the packing case, keeps that each packaging bag is smooth does not push, and puts in storage behind the joint sealing.
Embodiment 12: the warehouse-in of chicken head is freezing: in time warehouse-in will be freezing after will packing the chicken drumsticks product joint sealing of moulding.Take out when eating, can keep each chicken drumsticks complete, color is vivid, and mouthfeel is unique, and it is edible directly to thaw.
Embodiment 13: the preparation method of chicken drumstick product may further comprise the steps:
Step 1: the cleaning of chicken drumsticks, draining
Step 2: the chicken drumsticks is pickled;
Step 3: the preparation of sauce, give the chicken drumsticks brush of pickling sauce;
Step 4: the chicken Chinese lute that will brush sauce adds in the thick gravy that Chinese medicine and spice form stew in soy sauce or directly puts into baking box and roast or slaking braised in soy sauce;
Step 5: the sterilization of chicken drumstick product, plastic packaging
Step 6: the finished product code enters packed in cases behind the plastic packaging, puts in storage freezing.
Further comprise in the cleaning of described step 1 chicken drumsticks and the draining: the chicken drumsticks is soaked 30min with clear water, and water temperature is controlled at 10-20 ℃, cleans with running water, does not clean in Da Chi or basin; Residual blood squeezes clean, and residual blood changes clear water after all squeezing to the greatest extent, squeezes once, until stand-by till clean again; The chicken drumsticks that cleans up is put into the platform that leaks eye, left standstill 1-2 hour, water is drained.Want per half an hour upset chicken drumsticks during draining once, prevent from leaving water stain and drip.
Further comprise in described step 2 chicken drumsticks pickled: the chicken drumsticks behind the draining is pricked duck eye with medical disinfecting pin or toothpick on its surface, but it is complete not destroy epidermis, affects attractive in appearance.Duck eye is The more the better, but does not want the complete of deface.So relatively advance flavor, be conducive to stew in soy sauce, barbecue and making braised in soy sauce.This step is very crucial, make by hand.
Also further comprise in described step 2 chicken drumsticks pickled: feeding wine 1～5 weight portion, soy sauce 1～10 weight portion, white granulated sugar 1～5 weight portion, edible salt 1～5 weight, starch 1～10 weight portion, five-spice powder 1～5 weight portion, the warm water of black pepper 1～5 weight portion and 10～15 weight portions forms soup juice, and the chicken drumsticks that ties aperture is put into the pickled 30min of soup juice that mixes up～1 hour.When pickled however stop the upset, advanced seasoning matter to guarantee each face, preferably fully the bubble enter, also however stop the upset.
Further comprise in the preparation of described step 3 sauce: get soybean 1～10 weight portion and soak and to put into pulverizer after 24 hours and pulverize, add water heating thickening filtration, when the relative density of filtrate is about 20 ℃ 1.08, stand for standby use; Get sesame 1～10 weight portion at 100～120 ℃ of lower baking 5～10min, produce sesame fragrance, put into high-speed grinder sesame is worn into sesame paste, rotating speed 3600/ minute, the water high-speed stirred that adds 1～5 weight portion is mixed rear centrifugation emulsion and dregs, and it is for subsequent use to get the sesame paste emulsion; Getting husky ginger 1～5 weight portion puts into pulper and breaks into fine powder; Soya-bean milk, sesame paste and Sha Jiang are mixed and made into sauce; Get the chicken drumsticks of pickling and evenly brush in the surface, then leave standstill 1～2 hour tasty.
Soybean should impregnated in a night in the water.Rear its weight that fully absorbs water can reach 2.2～2.3 times of original weight.The soybean of having flooded will simultaneously make water, and one side is ground with stone mortar or grinding-wheel grinder etc., and is more thin better.Fermented bean drink after grinding will heat.Heating process can make in the soybean protein, fat and other composition well stripping become soya-bean milk and can make trypsase inhibin, red Archon haemoglutinin and the harmful substance passivation such as the loose material of thyroid gland, from and can kill the microorganism that is attached on the soybean etc.In order to obtain fully above-mentioned effect and to cause fermented bean drink generation brown stain for unlikely, must consider heating-up temperature and the heat time heating time of fermented bean drink.And its key problem in technology all concentrates on heating process, and can affect widely because of the difference of condition again the quality of soya-bean milk.
Described step 4 will chicken Chinese lute adds in the thick gravy that Chinese medicine and spice form and further comprises in the stew in soy sauce slaking: if get husky ginger 1～5 weight portion, garlic 1～5 weight portion, nutmeg 1～5 weight portion, dried orange peel 1～2 weight portion, the banksia rose 1～2 weight portion, Chinese cassia tree 1～2 weight portion, spiceleaf 1～2 weight portion, rhizoma Gastrodiae 1～5 weight portion, Radix Angelicae Sinensis 1～5 weight portion, Radix Glycyrrhizae 1～5 weight portion during stew in soy sauce, Radix Codonopsis 1～5 weight portion, form spice, and prick envelope in the gauze cloth bag of packing into and drop in the saltwater brine; Cloth bag and saltwater brine are together put into the jacketed pan of stainless steel, and will be dropped in the jacketed pan by resulting chicken drumsticks 100～500 weight portions that drain in the step 2, add again water 100～500 weight portions, chicken head is boiled, it is 20～30min that the pressure of jacketed pan is controlled to be 0.4～0.6MPa, time, then from jacketed pan, take out, drain, naturally cool off, obtain stew in soy sauce chicken drumsticks.
Add an amount of Chinese medicine in the halogenation process, can improve the nutritive value of chicken drumstick product, also can improve mouthfeel and local flavor; Has the dry fire that falls, nourishing YIN for benefiting the kidney, the effect of promoting the production of body fluid and invigorating blood circulation.
Described step 4 chicken drumsticks barbecue flavor goods further comprise: the pickled good chicken drumsticks that step 2 is obtained takes out, get garlic 1～5 weight portion, onion end 1～5 weight portion is twisted into broken last, with salt 1～5 weight portion, sesame 1～5 weight portion, black pepper 1～5 weight portion, cumin 1～5 weight portion or korean hot pepper paste 1～5 weight portion, evenly be applied in chicken drumsticks surface, 150～180 ℃ of baking box preheatings are put in the baking box roasting 5～10min into and be get final product.
Cumin flavor or pepper flavor can oneself be grasped, and make differently flavoured barbecue flavor; Also can add korean hot pepper paste, make the S.Korean barbecue flavor; Taste is selected various, and manufacture method is simple.
Described step 4 chicken drumsticks goods braised in soy sauce further comprise: edible vegetable oil and white granulated sugar are put into frying pan together, portion rate is 2:1 between vegetable oil and the white granulated sugar, do not stop after the heating to stir, until the sugar that melts becomes Chinese red, do not stop after the heating to stir, until the sugar that melts becomes Chinese red, this moment is for guaranteeing Non-burnt pot, must not well-proportioned speed stir, and the color of sugar can not mistake, and Chinese red just in time can not be boiled into redness, put into the aforementioned chicken drumsticks of pickling, and chilli 1～10 weight portion, shallot end 1～5 weight portion, the 5～10min that stir-fries adds the soup juice of above-mentioned pickled chicken drumsticks again, continue to play pot behind the stewing 5～10min of stewing, be cooled to room temperature.
The process of finished product sterilization further comprises in the described step 5: the finished chicken drumsticks is put into disinfection room, and ultraviolet irradiation-sterilize sterilization, irradiation time is 1-2 hour.
In the described step 5 after the sterilization plastic packaging further comprise: the chicken drumsticks behind the sterilizing is directly put into vacuum packing machine, with every 2-4 chicken drumsticks plastic packaging in a food bag.
Also further comprise when piling up behind described step 5 plastic packaging: the chicken drumsticks in the food bag of packing into will be divided and pile up, and can not accumulate laminating, the food packing box of evenly packing into; Used food packing box is carton, is provided with dividing plate in the packing case, and dividing plate is divided into 4 lattice with space in the carton, and each space is put into one bag, in order to avoid destroy the shape of product.Make packaging bag keep smooth, do not push.The workman can move back and forth in the streamline inspection, guarantees that each chicken head is smooth.
Described step 6 warehouse-in is freezing further to be comprised: the chicken drumsticks product of packing moulding will in time be put in storage freezing, in order to avoid destroy mouthfeel and the shape of product.Warehouse-in must be timely, can not standing car between, it is freezing to keep putting refrigerating chamber into after packing is complete.
Embodiment 14: the preparation method of chicken drumstick product may further comprise the steps:
Step 1: the chicken drumsticks cleans, draining;
Step 2: the chicken drumsticks is pickled;
Step 3: the preparation of sauce, give the chicken drumsticks brush of pickling sauce;
Step 4: the chicken drumsticks that will brush sauce adds stew in soy sauce in the thick gravy that Chinese medicine and spice form; Or, directly put into the baking box barbecue; Or, slaking braised in soy sauce;
Step 5: the sterilization of chicken drumstick product, plastic packaging;
Step 6: the finished product code enters packed in cases behind the plastic packaging, puts in storage freezing.
Described step 1 chicken drumsticks cleans, further comprise in the draining: the chicken drumsticks is soaked 30min～1 hour with clear water, water temperature is controlled at 10-20 ℃, clean with running water, residual blood squeezes clean, and residual blood changes clear water after all squeezing to the greatest extent, the chicken drumsticks that cleans up is put into the platform that leaks eye, left standstill 1-2 hour, water is drained.
Further comprise in the pickling of described step 2 chicken drumsticks: the chicken drumsticks behind the draining is pricked duck eye with medical disinfecting pin or toothpick on its surface, but it is complete not destroy epidermis, affects attractive in appearance.Feeding wine 1～5 weight portion, soy sauce 1～10 weight portion, white granulated sugar 1～5 weight portion, edible salt 1～5 weight portion, starch 1～10 weight portion, the warm water of five-spice powder 1～5 weight portion, black pepper 1～5 weight portion and 10～15 weight portions forms soup juice, and the chicken drumsticks that ties aperture is put into the pickled 30min of soup juice that mixes up～1 hour.
Further comprise in the preparation of described step 3 sauce: get soybean 1～10 weight portion and soak and to put into pulverizer after 24 hours and pulverize, add water heating thickening filtration, when the relative density of filtrate is about 20 ℃ 1.08, stand for standby use; Get sesame 1～10 weight portion at 100～120 ℃ of lower baking 5～10min, produce sesame fragrance, put into high-speed grinder sesame is worn into sesame paste, rotating speed 3600/ minute, the water high-speed stirred that adds 1～5 weight portion is mixed rear centrifugation emulsion and dregs, and it is for subsequent use to get the sesame paste emulsion; Getting husky ginger 1～5 weight portion puts into pulper and breaks into fine powder; Soya-bean milk, sesame paste and Sha Jiang are mixed and made into sauce; Get the chicken drumsticks of pickling and evenly brush in the surface, then leave standstill 1～2 hour tasty.
Described step 4 will further comprise in the stew in soy sauce slaking in the thick gravy of chicken Chinese lute adding Chinese medicine and spice composition: get husky ginger 1～5 weight portion, garlic 1～5 weight portion, nutmeg 1～5 weight portion, dried orange peel 1～2 weight portion, the banksia rose 1～2 weight portion, Chinese cassia tree 1～2 weight portion, spiceleaf 1～2 weight portion, rhizoma Gastrodiae 1～5 weight portion, Radix Angelicae Sinensis 1～5 weight portion, Radix Glycyrrhizae 1～5 weight portion during stew in soy sauce, Radix Codonopsis 1～5 weight portion, form spice, and prick envelope in the gauze cloth bag of packing into and drop in the saltwater brine; Cloth bag and saltwater brine are together put into the jacketed pan of stainless steel, and will be dropped in the jacketed pan by resulting chicken drumsticks 100～500 weight portions that brush sauce in the step 3, add again water 100～500 weight portions, chicken head is boiled, it is 20～30min that the pressure of jacketed pan is controlled to be 0.4～0.6MPa, time, then from jacketed pan, take out, drain, naturally cool off, obtain stew in soy sauce chicken drumsticks.
The baking box barbecue of directly putting into of described step 4 further comprises: the pickled chicken drumsticks of brushing well behind the sauce that step 3 is obtained takes out, get garlic 1～5 weight portion, onion end 1～5 weight portion is twisted into broken last, with salt 1～5 weight portion, black pepper 1～5 weight portion, cumin 1～5 weight portion or korean hot pepper paste 1～5 weight portion, evenly be applied in chicken drumsticks surface, 150～180 ℃ of baking box preheatings are put in the baking box roasting 5～10min into and be get final product.
The slaking braised in soy sauce of described step 4 further comprises: edible vegetable oil 2～10 weight portions and white granulated sugar 1～5 weight portion are put into frying pan together, guarantee that ratio of weight and number is 2:1 between vegetable oil and the white granulated sugar, do not stop after the heating to stir, until the sugar that melts becomes Chinese red, put into aforementioned chicken drumsticks 20～100 weight portions of pickling, and chilli 1～10 weight portion, shallot end 1～5 weight portion, 5～10min stir-fries, soup juice 20～100 weight portions that add again pickled chicken drumsticks in the step 2, continue to play pot behind the stewing 5～10min of stewing, be cooled to room temperature.
Chicken drumstick product sterilization in the described step 5, plastic packaging further comprises: the chicken drumsticks that step 4 makes is put into disinfection room, ultraviolet irradiation-sterilize sterilization, irradiation time is 1-2 hour; Chicken drumsticks finished product behind the sterilizing is directly put into vacuum packing machine, with every 2-4 chicken drumsticks plastic packaging in a food bag.
The Chinese medicine spice easing stomach-QI that adds in this process of producing product, the logical motive are fallen lung qi, dispersing liver-energy, fast temper, warm kidney qi, the pneumatosis that disappears, warm cold air, suitable contrary gas, are reached table gas, Tongli gas, the unified lower inside and outside all gas with it of pipe, human body without any side effect, has been improved the nutritive value of this product greatly.
The five-spice powder that the present invention uses in manufacturing process is made for husky ginger, the banksia rose, nutmeg, Chinese cassia tree and zanthoxylum powder.
Husky ginger gas perfume (or spice) is special, and it is pungent to distinguish the flavor of.Function cures mainly in the promoting the circulation of qi temperature, helps digestion pain relieving.Be used for chest diaphragm turgor, coldness and pain in the epigastrium, diet does not disappear.Husky ginger flavor is hot, warm in nature, enters the stomach warp; The people trusted subordinate crymodynia of suitable stomach cold, borborygmus diarrhoea person, Na Gu are not fragrant, do not feel like eating, or it is edible to stop the people of dyspepsia.Compendium of Material Medica: " in warm, ward off communicable subtropical diseases bad odor, control trusted subordinate's crymodynia, cold-damp cholera.", " book on Chinese herbal medicine converges and says ": " control and stop dyspepsia, all cards during all are cold." warming spleen and stomach for dispelling cold is arranged, appetite-stimulating indigestion-relieving, the effect of regulating qi-flowing for relieving pain; It also is famous simply spice.
The banksia rose, fragrant can the ventilation, and close the five internal organs, for transferring all gas key medicines.Control the vexed belch of ruffian with this, oedema abdominal distension, dysentery beriberi, the merit of all transferring the loose gas that stagnates.But the fragrant sun that belongs to of suffering, sun then rises floating, stagnates such as middle Jiao, lower close-burning, row under palpus assistant betel nut is fallen; Dry because of property perfume (or spice), the same coptis, the root of large-flowered skullcap are controlled dysentery, and same golden cypress, the root of fangji are controlled beriberi, and all the cold medicine of mat and make it is dry is then used this god.Attack punching if anger is gone against, all overly have a pain, with this lung qi is transferred, then lung qi if hepatic depression causes pain between side of body rib underbelly, is dredged it with rascal from volt, makes the irritability row, and then blood ends along pain.
The nutmeg nutmeg, hot flavor can fall apart and can disappear, the wet energy with in unobstructed.Its gas fragrance, fragrance enters first spleen, and spleen master digestion is gentle and hot fragrant, thus appetizing, so the stomach happiness is warm also.So for the appetizing of reason spleen, the key medicine that eat the place, stopping leak rushes down disappears." book on Chinese herbal medicine converge with speech ": nutmeg, be just product in the peace, fortune place food and not hindering, if the non-dried immature fruit of citron orange, Semen Raphani diminish vital qi also; Lower stagnant gas and not high, if non-rhizoma cyperi, the shell of areca nut let out vital qi also; Stopping leak rushes down and not puckery, if non-myrobalan, pappy shell have the pocket plug cover volt and in close perverse trend also.
Chinese cassia tree is controlled all general mood, mends general debility, logical nine orifices, and sharp joint, benefit is smart, makes eye bright, warm waist knee, broken Xuan addiction abdominal mass, the hemostasis that disappears is controlled wandering arthritis joint contracture, continuous muscles and bones, myogenic meat.
Add Chinese traditional medicine angelica, Radix Glycyrrhizae, Radix Codonopsis and rhizoma Gastrodiae in the chicken drumsticks stew in soy sauce process, Main Function is nutrition and the mouthfeel that improves the chicken drumsticks.Its flavor of Radix Angelicae Sinensis is sweet and weigh, so specially can enrich blood, its gas is light and hot, thus again can promoting circulation of blood, and bowl spares has, in the row benefit is arranged, the gas medicine in the sincere blood, the also panacea in the blood.About mending to mend then of assistant, thus can support nutrition blood, the tonifying Qi production of sperm, five viscera settling, body by force, beneficial mind, all tangible deficient diseases, nothing is unsuitable.Assistant logical to attack then, so the pain defaecation of dispelling, relieving rigidity of muscles and joints is controlled contraction, paralysis, the card such as dry, puckery.Seek void and the exterior syndrome being not relieved person, help with agent such as bavin, Pueraria lobota, fiber crops, osmanthus, the Biao Weire that can fall apart greatly, and table is not held back the person, and assistant can be shown again admittedly with rheum officinale and so on.Precisely because gas Xin Erdong, so want its quiet person when keeping away it, the sliding benefaction of property is defecated and is not consolidated the person when keeping away it.All cloudy moderate heat Sheng persons, the active blood of Radix Angelicae Sinensis, also non-institute is suitable, cloudy deficiency of YANG of middle-JIAO person, Radix Angelicae Sinensis can nourish blood, and is indispensable.Radix Angelicae Sinensis can be offset capsicum, the scorching side effect of getting angry that the scorching spice of getting angry such as Chinese prickly ash brings to the edible chicken drumstick product of consumer.
Radix Glycyrrhizae invigorates the spleen and benefits qi, clearing heat and detoxicating, go to talk cough-relieving, property is flat, it is sweet to distinguish the flavor of, and returns 12 warps.Detoxifcation arranged, eliminate the phlegm, pain relieving, spasmolysis be so that the pharmacological action such as anticancer.The parts of generic medicinal plants of qi-restoratives tonifying Qi, famous help medicinal material.On the traditional Chinese medical science, Radix Glycyrrhizae is invigorated the spleen and benefited qi, and grows to cough moistening lung, and the emergency detoxifcation is in harmonious proportion hundred medicines.Clinical practice divides " give birth to " and " honey is processed " other.Give birth to curing mainly abscess of throat, pain subcutaneous ulcer sore, gastrointestinal ulceration and antidote poison, food poisoning etc.; Honey is processed and is cured mainly spleen and stomach function and go down, and large loose stool is thin, weak heating and cough, palpitaition etc.Be used for ulcer sores, abscess of throat etc.Can be alone, for oral administration or external application, or compatibility is used.Ulcer sores, normal and honeysuckle, the capsule of weeping forsythia are equal to usefulness, play altogether clearing heat and detoxicating merit, such as Xian fang Huoming Yin.Abscess of throat, the normal and same usefulness of balloonflower root is such as Radix Platycodonis decoction.If agricultural chemicals, food poisoning are often joined mung bean or are decocted in water for oral dose with windproof.Be used for asthma and cough.Can be alone, but also the compatibility other drug is used.As control damp-phlegm syndrome's erchen tang; Control the Linggan Wuwei Jiangxin Tang that cold productive cough is breathed heavily; Control the sangxing decoction of dry stool phlegm cough; Control the heat poison and cause the Radix Platycodonis decoction that lung carbuncle is coughed the stench phlegm of saliva; Control Radix Glycyrrhizae rhizoma zingiberis soup of coughing the saliva foam etc.In addition also Chang Peiwu application of cough due to wind-heat evil, cough due to wind-cold evil, phlegm heat cough.Add Radix Glycyrrhizae in the goods and be in harmonious proportion Chinese medicine and conflict with the smell of spice, can greatly reduce capsicum, the scorching spice of getting angry such as numb green pepper is to the abscess of throat that the edible chicken drumstick product of consumer brings, and gets angry etc. to be unfavorable for the side effect of health.
Radix Codonopsis is flat, sweet, little acid of distinguishing the flavor of.Return spleen, lung channel.Tonifying middle-Jiao and Qi, invigorating the spleen benefit lung.Be used for a little less than the spleen deficiency syndrome of the lung, the palpitaition of breathing hard, anorexia and loose stool, void is breathed with cough and is coughed, and interior heat is quenched one's thirst." book on Chinese herbal medicine justice " carries: Radix Codonopsis power energy tonifying spleen nourishing the stomach, and moistening lung is promoted the production of body fluid, gas in the tendon fortune, this is very mutually not far away with ginseng.Its outstanding valuable person, invigorating the spleen fortune and not dry is then grown stomach-Yin and wet, and moistening lung and do not violate is cold and coolly nourished blood and is not partially grown greasyly, inspires clear sun, gas in the vibration, and without just dry fraud.Radix Astragali tonifying Qi, can rise enriching spleen-QI, can admittedly show by beneficial lung again.The Radix Codonopsis tonifying Qi can only the invigorating the spleen tonifying Qi, and without the power of solid table, but Radix Codonopsis can also nourishing generate fluid, and the Radix Astragali is then without the effect of promoting the production of body fluid, the double energy of Radix Astragali Li Shui, and Radix Codonopsis is without the Li Shui effect.This two flavors medicine share can tonifying middle-Jiao and Qi, improves resistance.
Rhizoma Gastrodiae embellishes but not dry, and the master enters Liver Channel, energy nourishing blood for calming endogenous wind, wind-expelling pain-stopping.Have analgesia, calmness, anticonvulsant action can increase cerebral blood flow (CBF), reduces cerebral vascular resistance, slightly shrinks the cerebrovascular, increases the coronary vasodilator flow, can reduce blood pressure, and reducing heart rate has protective effect to myocardial ischemia, and gastrodia elata polysaccharide has immunocompetence; More can increase local flavor and improve nutritive value with chicken is stewed.
Its way of the used korean hot pepper paste of the present invention is: get glutinous rice flour 1～10 weight portion, yellow bean sauce 1～10 weight portion, white granulated sugar 1～5 weight portion, chilli powder 1～5 weight portion, vinegar 1～3 weight portion, liquor 1～3 weight portion, salt 1～3 weight portion, pear juice 1～2 weight portion, water 1～10 weight portion; Stir white granulated sugar and chilli powder and yellow bean sauce rear for subsequent use; Again glutinous rice flour is mixed kneading with water, be divided into halves and flatten; The mochi that flattens is put into boiled water, boil to floating, boil again and picked up in 2 minutes, add while hot white granulated sugar chilli powder and the yellow bean sauce that stirs, fully mix thoroughly, add again vinegar, liquor, salt and pear juice.The chili sauce formula of just having finished presents red, and along with fermentation time is more of a specified duration, color is darker, and taste is more aromatic.
Finished chicken drumsticks color and luster is vivid after the packing, and nutritional labeling can not run off yet; Vacuum packaging not only can be preserved the fragrance of food, and has improved the quality guarantee period of food.Compared with prior art, the present invention has not only kept the nutriment of chicken head, and the food preserving time is long, and mouthfeel is unique, and color and luster is vivid, and clean hygiene can directly use, and is a kind of safety and sanitation, special taste, leisure food easy to use.
In the making of chicken drumsticks, at first that chicken drumsticks materials are pickled, pickling and the stew in soy sauce process adds certain Chinese medicine, make unique flavor, and nutritive value improves greatly, seasoning matter is tasty in the chicken drumsticks; When making the barbecue flavor, there is various tastes to select, can arranges in pairs or groups arbitrarily, convenient and swift, can make raw material fully tasty, the finished product food color is vivid, and nutritional labeling can not run off yet; Select the capsicum of different peppery degree can make differently flavoured mouthfeel when braised in soy sauce, and can control arbitrarily peppery degree, be applicable to large-scale production and play a pot rear aseptic packaging, not only can preserve the fragrance of food, and improve the quality guarantee period of food.
This intellectual property of primary enforcement that all are above-mentioned is not set restriction this new product of other forms of enforcement and/or new method.Those skilled in the art will utilize this important information, and foregoing is revised, to realize similar implementation status.But all modifications or transformation belong to the right of reservation based on new product of the present invention.
The above only is preferred embodiment of the present invention, is not to be the restriction of the present invention being made other form, and any those skilled in the art may utilize the technology contents of above-mentioned announcement to be changed or be modified as the equivalent embodiment of equivalent variations.But every technical solution of the present invention content that do not break away to any simple modification, equivalent variations and remodeling that above embodiment does, still belongs to the protection domain of technical solution of the present invention according to technical spirit of the present invention.
Claims (9)
1. the preparation method of a chicken drumstick product is characterized in that, may further comprise the steps:
Step 1: the chicken drumsticks cleans, draining;
Step 2: the chicken drumsticks is pickled;
Step 3: the preparation of sauce, give the chicken drumsticks brush of pickling sauce;
Step 4: the chicken drumsticks that will brush sauce adds stew in soy sauce in the thick gravy that Chinese medicine and spice form; Or, directly put into the baking box barbecue; Or, slaking braised in soy sauce;
Step 5: the sterilization of chicken drumstick product, plastic packaging;
Step 6: the finished product code enters packed in cases behind the plastic packaging, puts in storage freezing;
Further comprise in the preparation of described step 3 sauce: get soybean 1～10 weight portion and soak and to put into pulverizer after 24 hours and pulverize, add water heating thickening filtration, when the relative density of filtrate is about 20 ℃ 1.08, stand for standby use; Get sesame 1～10 weight portion at 100～120 ℃ of lower baking 5～10min, produce sesame fragrance, put into high-speed grinder sesame is worn into sesame paste, rotating speed 3600/ minute, the water high-speed stirred that adds 1～5 weight portion is mixed rear centrifugation emulsion and dregs, and it is for subsequent use to get the sesame paste emulsion; Getting husky ginger 1～5 weight portion puts into pulper and breaks into fine powder; Soya-bean milk, sesame paste and Sha Jiang are mixed and made into sauce; Get the chicken drumsticks of pickling and evenly brush in the surface, then leave standstill 1～2 hour tasty.
2. the preparation method of described chicken drumstick product according to claim 1, it is characterized in that, described step 1 chicken drumsticks cleans, and further comprises in the draining: the chicken drumsticks is soaked 30min～1 hour with clear water, and water temperature is controlled at 10-20 ℃, clean with running water, residual blood squeezes clean, and residual blood changes clear water after all squeezing to the greatest extent, the chicken drumsticks that cleans up is put into the platform that leaks eye, left standstill 1-2 hour, water is drained.
3. the preparation method of described chicken drumstick product according to claim 1, it is characterized in that, further comprise in the pickling of described step 2 chicken drumsticks: the chicken drumsticks behind the draining is pricked duck eye with medical disinfecting pin or toothpick on its surface, but it is complete not destroy epidermis, affects attractive in appearance.
4. the preparation method of described chicken drumstick product according to claim 3, it is characterized in that, further comprise in the pickling of described step 2 chicken drumsticks: feeding wine 1～5 weight portion, soy sauce 1～10 weight portion, white granulated sugar 1～5 weight portion, edible salt 1～5 weight portion, starch 1～10 weight portion, the warm water of five-spice powder 1～5 weight portion, black pepper 1～5 weight portion and 10～15 weight portions forms soup juice, and the chicken drumsticks that ties aperture is put into the pickled 30min of soup juice that mixes up～1 hour.
5. the preparation method of described chicken drumstick product according to claim 1, it is characterized in that, described step 4 will further comprise in the stew in soy sauce slaking in the thick gravy of chicken drumsticks adding Chinese medicine and spice composition: get husky ginger 1～5 weight portion during stew in soy sauce, garlic 1～5 weight portion, nutmeg 1～5 weight portion, dried orange peel 1～2 weight portion, the banksia rose 1～2 weight portion, Chinese cassia tree 1～2 weight portion, spiceleaf 1～2 weight portion, rhizoma Gastrodiae 1～5 weight portion, Radix Angelicae Sinensis 1～5 weight portion, Radix Glycyrrhizae 1～5 weight portion, Radix Codonopsis 1～5 weight portion, form Chinese medicine and spice, and prick envelope in the gauze cloth bag of packing into and drop in the saltwater brine; Cloth bag and saltwater brine are together put into the jacketed pan of stainless steel, and will be dropped in the jacketed pan by resulting chicken drumsticks 100～500 weight portions that brush sauce in the step 3, add again water 100～500 weight portions, the chicken drumsticks is boiled, it is 20～30min that the pressure of jacketed pan is controlled to be 0.4～0.6MPa, time, then from jacketed pan, take out, drain, naturally cool off, obtain stew in soy sauce chicken drumsticks.
6. the preparation method of described chicken drumstick product according to claim 1, it is characterized in that, the baking box barbecue of directly putting into of described step 4 further comprises: the pickled chicken drumsticks of brushing well behind the sauce that step 3 is obtained takes out, get garlic 1～5 weight portion, onion end 1～5 weight portion is twisted into broken last, with salt 1～5 weight portion, black pepper 1～5 weight portion, cumin 1～5 weight portion or korean hot pepper paste 1～5 weight portion, evenly be applied in chicken drumsticks surface, 150～180 ℃ of baking box preheatings are put in the baking box roasting 5～10min into and be get final product.
7. the preparation method of described chicken drumstick product according to claim 1, it is characterized in that, the slaking braised in soy sauce of described step 4 further comprises: edible vegetable oil 2～10 weight portions and white granulated sugar 1～5 weight portion are put into frying pan together, guarantee that ratio of weight and number is 2:1 between vegetable oil and the white granulated sugar, do not stop after the heating to stir, until the sugar that melts becomes Chinese red, put into aforementioned chicken drumsticks 20～100 weight portions of pickling, and chilli 1～10 weight portion, shallot end 1～5 weight portion, 5～10min stir-fries, soup juice 20～100 weight portions that add again pickled chicken drumsticks in the step 2 continue to play pot behind the stewing 5～10min of stewing, and are cooled to room temperature.
8. the preparation method of described chicken drumstick product according to claim 1, it is characterized in that, chicken drumstick product sterilization in the described step 5, plastic packaging further comprises: the chicken drumsticks that step 4 makes is put into disinfection room, the sterilization of ultraviolet ray irradiation-sterilize, irradiation time is 1-2 hour; Chicken drumsticks finished product behind the sterilizing is directly put into vacuum packing machine, with every 2-4 chicken drumsticks plastic packaging in a food bag.
9. one kind such as the chicken drumstick product of preparation method's preparation as described in each in the claim 1～8.
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| CN106261915A (en) * | 2016-08-25 | 2017-01-04 | 广西河池市明达特种养殖专业合作社 | A kind of processing method of Gallus Domesticus meat pulp canned food |
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| CN104886638A (en) * | 2015-06-30 | 2015-09-09 | 巢湖市金魁食品加工有限公司 | Production method of drumsticks |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1222315A (en) * | 1998-01-09 | 1999-07-14 | 贾霖 | Cooking of steamed chicken |
| CN101385548A (en) * | 2008-09-19 | 2009-03-18 | 黎秋萍 | Process method of delicious chicken, duck |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1222315A (en) * | 1998-01-09 | 1999-07-14 | 贾霖 | Cooking of steamed chicken |
| CN101385548A (en) * | 2008-09-19 | 2009-03-18 | 黎秋萍 | Process method of delicious chicken, duck |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261915A (en) * | 2016-08-25 | 2017-01-04 | 广西河池市明达特种养殖专业合作社 | A kind of processing method of Gallus Domesticus meat pulp canned food |
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