CN102823880A - Production process of dried ballonflower chicken - Google Patents
Production process of dried ballonflower chicken Download PDFInfo
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- CN102823880A CN102823880A CN2012103314779A CN201210331477A CN102823880A CN 102823880 A CN102823880 A CN 102823880A CN 2012103314779 A CN2012103314779 A CN 2012103314779A CN 201210331477 A CN201210331477 A CN 201210331477A CN 102823880 A CN102823880 A CN 102823880A
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Abstract
The invention discloses a production process of dried ballonflower chicken. The process follow comprises the following steps of: preparing raw material-dried ballonflower, slitting, immersing, bleaching, boiling, dehydrating, baking, agitating with chicken, bagging, vacuumizing and sealing, sterilizing, cooling, packaging bags into a box, checking and storing. By using a mixing process of the dried ballonflower and the chicken, an ideal effect on the aspect of raw and cooked degree and the raw and cooked degrees of all the dried ballonflower chicken are the same can be realized by using a dried ballonflower chicken process formulation; and a production process flow of adding an auxiliary material, powder and oil into the dried ballonflower chicken in the dried ballonflower chicken process and the dried ballonflower chicken is packaged by the same packaging bag; the dried ballonflower chicken has tender meat quality and good mouth feeling, ensures the safety and health requirements of finished-product food; and the dried ballonflower chicken also has a quality guarantee period which is good for the finished-product food.
Description
Technical field
The present invention relates to a kind of food production process, relate in particular to a kind of production technology of packed tribute dish chicken, belong to the manufacture field of food.
Background technology
The processing of existing food; All adopt single commodity packaging; Real-life greengrocery (as: mushroom, vegetables, hot pickled mustard tube etc.) production technology, general is exactly just to have accomplished whole machining process through the flow process of primary election → boiling → dehydration → batching → packing → vanning → warehouse-in, and meat product (as: jerky, chicken dried etc.) production technology; General be exactly through thawing → flow process of boiling → cut → prepare burden → pack → case → put in storage just accomplished whole machining process; Market is not hybrid packed with vegetable food and meat product, mainly is that vegetable food and meat product are all in the majority with simple conventional treatment because related related process is prepared burden and the shelf-life disunity in vegetable food and the meat product packaging process; There is not strict administration of health; Do not form streamline cooked mode fast and efficiently yet, not only let the speed of whole machining process flow process slower, the packaged food quality of finished product is reduced.
Summary of the invention
The object of the invention just is to provide in order to address the above problem a kind of fine and tender taste, good palatability, tribute dish chicken production technology that end product quality is high.
In order to achieve the above object, the present invention implements through following technical scheme:
Chicken technological process of the present invention is: and raw material thaws → cuts → soak → rinsing → precook → and stripping and slicing (grain) → baking → spice reaches chicken and selects materials.
Tribute dish chicken of the present invention technological process is: raw material tribute dish → slitting → immersion → rinsing → boiling → dehydration → baking → and with chicken mix → pack → find time sealing → sterilization → cooling → packed case → check → warehouse-in.
Chicken hybrid technique preparation through vegetables tribute dish and meat; Can let tribute dish chicken technical recipe aspect cooking level, reach ideal effect, and let all tribute dish chicken give birth to ripely to reach consistent, and add that between tribute dish chicken technology auxiliary material, powder, oils reach the technological process of production of tribute dish chicken; Tribute dish chicken is simultaneously with regard to same packaging bags; Fine and tender taste, mouthfeel are better, guarantee safety, the health requirements of finished product food, and tribute dish chicken helps the shelf-life of food products simultaneously.
Particularly, said chicken shift to an earlier date the 1H hydrolysis thaw, cut, to rinsing watery blood, in the air open-assembly time max 20 mins.
Said chicken is cut: long is 10cm-15cm, and wide 5cm-10cm, the stick of high 0.5-1cm, flowing water rinsing watery blood are more than 3 times, and water-bath is surveyed water temperature to normal temperature than more than the 1:3.
Said chicken is with the Ozone Water of soaking 8-10bpm, and water-bath is flooded immersion fully than 1:2 chicken, and soak time is 6-12 hour, and environment is to change water once in per 2 hours, and temperature is between the 0-8 degree.
The method that said chicken is precooked is: more than the ratio of water to material 1:5, the multipotency of Yi Guoshui boils two pots of meat, and second pot of moisturizing reaches ratio of water to material, boils and does not have the trace of blood (about 30 minutes) to the center; Select a big chicken before playing pot, cut with cutter, do not have blood to the center, the chicken that boiling is good is pulled out; With dustpan chicken is pressed the sterilization rules, chicken is cut in spreading for cooling, presses product requirement stripping and slicing (grain); With the chicken block that cuts, put into baking box and be baked to water content 50%-60% and take out, reach the requirement of selecting materials of chicken jerky food.
Particularly, said tribute dish soaks the rinsing desulfurization by the chicken mode, selects decontamination, presses the product requirement slitting.
The method of said boiling is: more than the ratio of water to material 1:5, put into the tribute dish after water boils, put into a little edible salt simultaneously, boil and pulled out in about 5-8 minute, spreading for cooling is with tribute dish slitting on request, and the tribute dish that cuts is put into baking box and is baked to water content 50%-60%, uses up in 2 hours.
The method of said tribute dish and chicken mix is: put into tribute dish and chicken in proportion, admix the batching that weighs up, add various auxiliary materials then; Elder generation's breading material begins to stir, and stirring total time is 30 minutes; Each is half the for positive and negative mixing time, admixes oils again and begins to stir, and stirring total time is 10 minutes; Each is half the for positive and negative mixing time, guarantees that like this batching is even, comfortable taste.
The method of said sterilization is: the steam sterilization temperature is 121 ℃, and the constant temperature sterilizing time is 15 minutes in the time of 121 ℃, and under this temperature and time, harmful microorganism such as Salmonella, Escherichia coli, enterotoxin, hepatitis viruse etc. can both be by thorough extinctions.
The method of said cooling is: be cooled to room temperature with the blower fan air-supply, and the packaging bag surface does not have the globule fully.
Beneficial effect of the present invention is:
Process tribute dish and chicken meat food with the present invention; Can farthest reach greengrocery and meat product is hybrid packed; And fine and tender taste, good palatability, end product quality are high, and fast, efficient, be beneficial to omnidistance pipelining; The tribute dish of processing and chicken meat food safety, health, good, unified shelf-life of mouthfeel, help the large-scale production of tribute dish and chicken processing industry.
Description of drawings
Accompanying drawing 1 is a tribute dish chicken process chart of the present invention.
The specific embodiment
Below in conjunction with accompanying drawing the present invention is described further:
With the example that is processed as of packed tribute dish chicken, shown in accompanying drawing:
1, raw material is cut choosing:
1.1 the tribute dish is removed the tribute dish that damage is arranged, and selects decontamination, except that the tribute dish, other foreign material must not be arranged in the former charging basket.
Thaw 1.2 chicken shifts to an earlier date the 1H hydrolysis, in the air open-assembly time max 20 mins.
2, soak: tribute dish chicken soaks the Ozone Water of 8-10bpm, and water-bath is flooded immersion fully than 1:2 chicken, and soak time is 6-12 hour, and environment is to change water once in per 2 hours, and temperature is between the 0-8 degree.
3, precook:
3.1 more than the tribute dish ratio of water to material 1:5, put into the tribute dish after water boils, put into a little edible salt simultaneously, to boil and pulled out in about 5-8 minute, spreading for cooling by the food requirement slitting, is put into the tribute dish baking box and is baked to water content 50%-60%, uses up in 2 hours.
3.2 more than the chicken ratio of water to material 1:5, the multipotency of Yi Guoshui boils two pots of meat, second pot of moisturizing reaches ratio of water to material, boils and do not have the trace of blood (about 30 minutes) to the center; Select a big chicken before playing pot, cut with cutter, do not have blood to the center, the chicken that boiling is good is pulled out; With dustpan chicken is pressed the sterilization rules, chicken is cut in spreading for cooling, presses product requirement stripping and slicing (grain); With the chicken block that cuts, put into baking box and be baked to water content 50%-60% and take out, reach the requirement of selecting materials of chicken jerky food.
4, mix: the method for tribute dish and chicken mix is: put into tribute dish and chicken in proportion, admix the batching that weighs up; Add various auxiliary materials then, first breading material begins to stir; Stirring total time is 30 minutes, and each is half the for positive and negative mixing time, admixes oils again and begins to stir; Stirring total time is 10 minutes, and each is half the for positive and negative mixing time, guarantees that like this batching is even, comfortable taste.
5, pack: hygienic requirements: bag distribution packaging is the abrasive district, and all personnel, environment and utensil health be according to " administration of health system ", strict handwashing disinfection before and after going into operation and in the production process; In the dress dish, be careful the packaging bag quality, select flower bag, gauffer bag, leak sign indicating number bag (the blank bag of no date of manufacture) etc.; The packaging bag enclosing place does not have greasy dirt and tribute dish and chicken and carries secretly.
6, find time to seal: the sealing machine preheating: open the sealing machine power switch, let sealing machine idle running one bout get final product; The packaging bag lay: inspection packaging bag enclosing place do not have greasy dirt, do not have pick up food with chopsticks after, with its smooth put overlapping at silica gel strip ceiling molding and packaging bag enclosing green line together; Adjust voltage, evacuated time, heat-sealing temperature, cool time repeatedly, until reaching the requirement that the packing of product is sealed.
7, sterilization: the steam sterilization temperature is 121 ℃, and the constant temperature sterilizing time is 15 minutes in the time of 121 ℃, at the uniform velocity packaging bag is sent to the sterilization line from the conveyer belt porch, carries out sterilization.
8, cooling: cool to room temperature.
9, shaping: set Turnround basket at the trimmer discharging opening, start trimmer, confirm traffic direction, according to product shaping thickness adjusted roller height, start the theft prevention baffle plate after the pressure testing; Put into the finished product of treating shaping equably by charging aperture, guarantee product surface smooth and four jiaos saturated (guarantee that sterilization is thorough, practice thrift the vanning space); No bottom pour ladle (bottom pour ladle is in time selected, and stores classifiedly); Require four jiaos of packaging bag contents smooth after the shaping, unfilled corner area≤3cm2, no wraparound, no backfin bag.
10, cooling: product is cooled to room temperature and can cases; The packaging bag surface globule must remove to be done and can case.
11, packed case: the finished product after will dewatering is poured on the workbench, begins vanning; Select leakage of oil, leak gas, seal the product of picking up food with chopsticks; Select the product that seals gauffer and unfilled corner; Select spot is arranged, the carton of breakage, aberration; Dry the residual globule of bag face; The defective work of selecting is performed sign, put into the appointed area, the fixed point FIXED MANAGEMENT prevents it and sneaks in the finished product; Packing number must be consistent with the carton sign, many bags or few bag must not occur; The finished product of joint sealing kind, specification and date must not occur and load in mixture; The finished product of joint sealing must be put into the quality certification, and backing plate is complete; The finished product of joint sealing fitly is deposited on the platform trailer.
12, check: the on-the-spot article control of quality control department is sampling observation finished product before and after joint sealing as required, pulls the finished product storehouse into after visual examination is qualified, and pile is neat; Physics and chemistry and microorganism detection are carried out in the laboratory sampling, provide examining report after two days.
13, warehouse-in: in the warehouse of drying, store.
Tribute dish chicken of the present invention adopts 1100 meters farmers in mountain area of height above sea level to put native chicken in a suitable place to breed, adopts to take off bone and remove the peel native chicken, and fine and tender taste, good palatability adopt that tribute vegetable food and chicken meat food are hybrid packed all states protection domain of the present invention.
Claims (9)
1. tribute dish chicken production technology is characterized in that: raw material tribute dish → slitting → immersion → rinsing → boiling → dehydration → baking → and with chicken mix → pack → find time sealing → sterilization → cooling → packed case → check → warehouse-in.
2. tribute dish chicken production technology according to claim 1 is characterized in that: said tribute dish and the hybrid packed technology of chicken meat food.
3. tribute dish chicken production technology according to claim 1 is characterized in that: said chicken shift to an earlier date the 1H hydrolysis thaw, cut, to rinsing watery blood, in the air open-assembly time max 20 mins.
4. tribute dish chicken production technology according to claim 1 is characterized in that: said chicken is cut the long 10cm-15cm that is, wide 5cm-10cm, the stick of high 0.5-1cm, flowing water rinsing watery blood are more than 3 times, and water-bath is surveyed water temperature to normal temperature than more than the 1:3.
5. tribute dish chicken production technology according to claim 1; It is characterized in that: the Ozone Water of said immersion 8-10bpm, water-bath is flooded immersion fully than 1:2 chicken, and soak time is 6-12 hour; Environment is to change water once in per 2 hours, and temperature is between the 0-8 degree.
6. tribute dish chicken production technology according to claim 1, it is characterized in that: the method that said chicken is precooked is: more than the ratio of water to material 1:5, the multipotency of Yi Guoshui boils two pots of meat, and second pot of moisturizing reaches ratio of water to material, boils and does not have the trace of blood (about 30 minutes) to the center.
7. tribute dish chicken production technology according to claim 1 is characterized in that: said tribute dish chicken is baked to water content 50%-60% and takes out.
8. according to claim 1,7 described tribute dish chicken production technologies; It is characterized in that: the method for said tribute dish boiling is: more than the ratio of water to material 1:5, put into the tribute dish after water boils, put into a little edible salt simultaneously; Boil and pulled out in about 5-8 minute, the baking required time is to use up in 2 hours.
9. tribute dish chicken production technology according to claim 1, the method for said sterilization is: the steam sterilization temperature is 121 ℃, the constant temperature sterilizing time is 15 minutes in the time of 121 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103314779A CN102823880A (en) | 2012-09-10 | 2012-09-10 | Production process of dried ballonflower chicken |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103314779A CN102823880A (en) | 2012-09-10 | 2012-09-10 | Production process of dried ballonflower chicken |
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| CN102823880A true CN102823880A (en) | 2012-12-19 |
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| CN2012103314779A Pending CN102823880A (en) | 2012-09-10 | 2012-09-10 | Production process of dried ballonflower chicken |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105028613A (en) * | 2015-07-30 | 2015-11-11 | 合肥元政农林生态科技有限公司 | Preparation method of dried ivy mosses |
| CN108056423A (en) * | 2017-12-23 | 2018-05-22 | 安徽光正食品有限公司 | A kind of processing method of dried lactuca beef |
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| CN1356065A (en) * | 2001-12-12 | 2002-07-03 | 戴玉红 | Technology for cooking delicous chicken roll |
| CN101803771A (en) * | 2010-03-11 | 2010-08-18 | 上海良友（集团）有限公司 | Flexible packaging food containing green vegetables and manufacturing process thereof |
| CN102550985A (en) * | 2010-12-22 | 2012-07-11 | 徐州启明食品科技有限责任公司 | Fragrant spicy ivy mosses and making method thereof |
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2012
- 2012-09-10 CN CN2012103314779A patent/CN102823880A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1356065A (en) * | 2001-12-12 | 2002-07-03 | 戴玉红 | Technology for cooking delicous chicken roll |
| CN101803771A (en) * | 2010-03-11 | 2010-08-18 | 上海良友（集团）有限公司 | Flexible packaging food containing green vegetables and manufacturing process thereof |
| CN102550985A (en) * | 2010-12-22 | 2012-07-11 | 徐州启明食品科技有限责任公司 | Fragrant spicy ivy mosses and making method thereof |
Non-Patent Citations (4)
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| 傅亮等: "工业化生产高品质清远鸡白切鸡", 《食品与机械》 * |
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| 牛国平等: "《风味食品制作大揭秘》", 30 June 2011, 农村读物出版社 * |
| 高晓平等: "水煮中心温度对鸡胸肉食用品质的影响", 《食品与机械》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105028613A (en) * | 2015-07-30 | 2015-11-11 | 合肥元政农林生态科技有限公司 | Preparation method of dried ivy mosses |
| CN108056423A (en) * | 2017-12-23 | 2018-05-22 | 安徽光正食品有限公司 | A kind of processing method of dried lactuca beef |
| CN113180200A (en) * | 2017-12-23 | 2021-07-30 | 安徽光正食品有限公司 | Processing method of dried ballonflower beef |
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Application publication date: 20121219 |