CN102835675A - Processing method for roast chicken - Google Patents
Processing method for roast chicken Download PDFInfo
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- CN102835675A CN102835675A CN2012103725051A CN201210372505A CN102835675A CN 102835675 A CN102835675 A CN 102835675A CN 2012103725051 A CN2012103725051 A CN 2012103725051A CN 201210372505 A CN201210372505 A CN 201210372505A CN 102835675 A CN102835675 A CN 102835675A
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Abstract
The invention discloses a processing method for roast chicken, which comprises the following steps of: selecting raw materials and preparing feed liquid, namely, selecting 1000 of water, 2-4 of pepper, 2-4 of aniseed, 0.2-0.4 of myrcia, 4-5 of amomum tsao-ko, 1-3 of fennel, 1-2 of cuminum cyminum, 4-6 of mountain pepper, 1-2 of nutmeg, 1-2 of fructus amomi, 1-3 of aucklandia and amomum fruits, 1-3 of radix angelicae and 1-3 rhizoma kaempferiae according to part by weight, digesting and stewing for 2 hours, and cooling for spare; and preparing injection liquid, namely, injecting, tumbling, pickling, baking, vacuum-packing, performing back pressure, and sterilizing. According to sensory index, the roast chicken has golden color and is complete in appearance, and black pepper has flavorful taste; according to physicochemical indexes, the moisture is less than 65 percent, the protein is more than 20 percent, the content of heavy metal lead and arsenic is smaller than national standard residue limit, and the guarantee period reaches 6 months at temperature of 0 to 4 DEG C.
Description
Technical field
The invention belongs to food and machining technology thereof, be specifically related to a kind of processing method of roast chicken.
Background technology
Chicken is nutritious; Be rich in the necessary amino acid of human body, vitamin and mineral matter, the content of potassium aqc amino acid is also very abundant, therefore can remedy the deficiency of ox and pork; Simultaneously also because chicken is more than the vitamin A content of other meats; Though and poorer than vegetables or liver aspect amount, compare with pork with beef, the content of its vitamin A is high.Chicken protein content is higher, and is prone to be absorbed by the body into utilization, the muscle power of enhancing is arranged, the effect of strengthening body.
Summary of the invention
The objective of the invention is to overcome the deficiency of prior art, and the processing method of a kind of instant, quick, roast chicken that black pepper is with rich flavor is provided.
Technical scheme of the present invention is following:
A kind of processing method of roast chicken, form by following steps:
A. select materials: selecting green bird chicken for use is raw material;
B. expect the preparation of water: by weight, water 1000, Chinese prickly ash 2～4, aniseed 2～4, spiceleaf 0.2～0.4, tsaoko 4～5; Fennel 1～3, cumin 1～2, mountain flower green pepper 4～6, meat bandit 1～2, fructus amomi 1～2, fragrant sand 1～3; The root of Dahurain angelica 1～3, kaempferia galamga 1～3, boiled 2 hours at lixiviate, and cooling is for use;
C. the preparation of parenteral solution: by weight, material water 300, sodium phosphate trimer 2～4, sodium pyrophosphate 2～4, salt 15, sugar 5～7, monosodium glutamate 1～2, glucose 1～1.5, I+G 0.1～0.3, the smart cream 1～2 of mutton, different Vc sodium 1～2;
D. injection: under 0～4 ℃ of parenteral solution temperature, parenteral solution is injected green bird chicken with 10% ± 2% injection rate, injection will be carried out at twice, and every face is all wanted even injection;
E. tumbling: cure, water are poured in the tumbler in the 4:10 ratio, and tumbling is shut down to mixing;
The cure prescription: by weight, green bird chicken 10～15, sodium phosphate trimer 0.1～0.15, sodium pyrophosphate 0.1～0.15, white sugar 0.2～0.3, salt 0.88～1, monosodium glutamate 0.05～0.08, black pepper 0.5～0.8;
F. pickle: leave standstill and pickle 10～12 hours, pickle 0～4 ℃ of a temperature;
G. baking: roasting while steaming, baking is ripe;
H. vacuum-packed, the back-pressure sterilization.
Preferably, whenever stirred once at a distance from three hours in the curing process, so that all chickens can both be pickled evenly, curing container is through disinfecting, and the chicken surface is tight with the plastic sheeting covering when pickling, and keeps clean.
Above-mentioned processing method makes roast chicken.
The invention has the advantages that: 1, the roast chicken organoleptic indicator is following: golden yellow color, and black pepper is with rich flavor, structural state, shape intact; 2, physical and chemical index is following: moisture is less than 65%, and protein is greater than 20%, and heavy metal lead, arsenic are less than the national regulation residue criterion; 3, the shelf-life: 0 ~ 4 ℃ of 6 months following shelf-life.
Be described further in the face of the present invention under the specific embodiment.
The processing method of 1 one kinds of roast chicken of embodiment, form by following steps:
A. select materials: selecting green bird chicken for use is raw material;
B. expect the preparation of water: by weight, water 1000, Chinese prickly ash 2, aniseed 2, spiceleaf 0.2, tsaoko 4, fennel 1, cumin 1, mountain flower green pepper 4, meat bandit 1, fructus amomi 1, fragrant sand 1, the root of Dahurain angelica 1, kaempferia galamga 1, boiled 2 hours at lixiviate, and cooling is for use;
C. the preparation of parenteral solution: by weight, material water 300, sodium phosphate trimer 2, sodium pyrophosphate 2, salt 15, sugar 5, monosodium glutamate 1, glucose 1, I+G 0.1, the smart cream 1 of mutton, different Vc sodium 1;
D. injection: under 0 ℃ of parenteral solution temperature, parenteral solution is injected green bird chicken with 10% injection rate, injection will be carried out at twice, and every face is all wanted even injection;
E. tumbling: cure, water are poured in the tumbler in the 4:10 ratio, and tumbling is shut down to mixing;
The cure prescription: by weight, green bird chicken 10, sodium phosphate trimer 0.1, sodium pyrophosphate 0.1, white sugar 0.2, salt 0.88, monosodium glutamate 0.05, black pepper 0.5;
F. pickle: leave standstill and pickle 10 hours, pickle 0 ℃ of a temperature;
G. baking: roasting while steaming, baking is ripe;
H. vacuum-packed, the back-pressure sterilization.
The roast chicken that this method makes, its organoleptic indicator is following: golden yellow color, black pepper is with rich flavor, structural state, shape intact; Physical and chemical index is following: moisture 55%, and protein 30%, heavy metal lead, arsenic are less than the national regulation residue criterion.
The processing method of 2 one kinds of roast chicken of embodiment, form by following steps:
A. select materials: selecting green bird chicken for use is raw material;
B. expect the preparation of water: by weight, water 1000, Chinese prickly ash 4, aniseed 4, spiceleaf 0.4, tsaoko 5, fennel 3, cumin 2, mountain flower green pepper 6, meat bandit 2, fructus amomi 2, fragrant sand 3, the root of Dahurain angelica 3, kaempferia galamga 3, boiled 2 hours at lixiviate, and cooling is for use;
C. the preparation of parenteral solution: by weight, material water 300, sodium phosphate trimer 4, sodium pyrophosphate 4, salt 15, sugar 7, monosodium glutamate 2, glucose 1.5, I+G 0.3, the smart cream 2 of mutton, different Vc sodium 2;
D. injection: under 4 ℃ of parenteral solution temperature, parenteral solution is injected green bird chicken with 12% injection rate, injection will be carried out at twice, and every face is all wanted even injection;
E. tumbling: cure, water are poured in the tumbler in the 4:10 ratio, and tumbling is shut down to mixing;
The cure prescription: by weight, green bird chicken 15, sodium phosphate trimer 0.15, sodium pyrophosphate 0.15, white sugar 0.3, salt 1, monosodium glutamate 0.08, black pepper 0.8;
F. pickle: leave standstill and pickle 12 hours, pickle 4 ℃ of temperature;
G. baking: roasting while steaming, baking is ripe;
H. vacuum-packed, the back-pressure sterilization.
The roast chicken that this method makes, its organoleptic indicator is following: golden yellow color, black pepper is with rich flavor, structural state, shape intact; Physical and chemical index is following: moisture 51%, and protein 30%, heavy metal lead, arsenic are less than the national regulation residue criterion.
The processing method of 3 one kinds of roast chicken of embodiment, form by following steps:
A. select materials: selecting green bird chicken for use is raw material;
B. expect the preparation of water: by weight, water 1000, Chinese prickly ash 3, aniseed 3, spiceleaf 0.3, tsaoko 4.5, fennel 2, cumin 1.5, mountain flower green pepper 5, meat bandit 1.5, fructus amomi 1.5, fragrant sand 2, the root of Dahurain angelica 2, kaempferia galamga 2, boiled 2 hours at lixiviate, and cooling is for use;
C. the preparation of parenteral solution: by weight, material water 300, sodium phosphate trimer 3, sodium pyrophosphate 3, salt 15, sugar 6, monosodium glutamate 1.5, glucose 1.2, I+G 0.2, the smart cream 1.5 of mutton, different Vc sodium 1.5;
D. injection: under 2 ℃ of parenteral solution temperature, parenteral solution is injected green bird chicken with 8% injection rate, injection will be carried out at twice, and every face is all wanted even injection;
E. tumbling: cure, water are poured in the tumbler in the 4:10 ratio, and tumbling is shut down to mixing;
The cure prescription: by weight, green bird chicken 12, sodium phosphate trimer 0.12, sodium pyrophosphate 0.12, white sugar 0.24, salt 0.92, monosodium glutamate 0.06, black pepper 0.7;
F. pickle: leave standstill and pickle 11 hours, pickle 1 ℃ of a temperature, whenever stirred once in the curing process at a distance from three hours;
G. baking: roasting while steaming, baking is ripe;
H. vacuum-packed, the back-pressure sterilization.
The roast chicken that this method makes, its organoleptic indicator is following: golden yellow color, black pepper is with rich flavor, structural state, shape intact; Physical and chemical index is following: moisture 45%, and protein 35%, heavy metal lead, arsenic are less than the national regulation residue criterion.
The raw materials used green bird chicken of the present invention is from Inner Mongolian grassland Xing Fa Food Co., Ltd cultivation base, and is natural pollution-free.
Claims (2)
1. the processing method of a roast chicken is characterized in that, is made up of following steps:
A. select materials: selecting green bird chicken for use is raw material;
B. expect the preparation of water: by weight, water 1000, Chinese prickly ash 2～4, aniseed 2～4, spiceleaf 0.2～0.4, tsaoko 4～5; Fennel 1～3, cumin 1～2, mountain flower green pepper 4～6, meat bandit 1～2, fructus amomi 1～2, fragrant sand 1～3; The root of Dahurain angelica 1～3, kaempferia galamga 1～3, boiled 2 hours at lixiviate, and cooling is for use;
C. the preparation of parenteral solution: by weight, material water 300, sodium phosphate trimer 2～4, sodium pyrophosphate 2～4, salt 15, sugar 5～7, monosodium glutamate 1～2, glucose 1～1.5, I+G 0.1～0.3, the smart cream 1～2 of mutton, different Vc sodium 1～2;
D. injection: under 0～4 ℃ of parenteral solution temperature, parenteral solution is injected green bird chicken with 10% ± 2% injection rate, injection will be carried out at twice, and every face is all wanted even injection;
E. tumbling: cure, water are poured in the tumbler in the 4:10 ratio, and tumbling is shut down to mixing;
The cure prescription: by weight, green bird chicken 10～15, sodium phosphate trimer 0.1～0.15, sodium pyrophosphate 0.1～0.15, white sugar 0.2～0.3, salt 0.88～1, monosodium glutamate 0.05～0.08, black pepper 0.5～0.8;
F. pickle: leave standstill and pickle 10～12 hours, pickle 0～4 ℃ of a temperature;
G. baking: roasting while steaming, baking is ripe;
H. vacuum-packed, the back-pressure sterilization.
2. the processing method of a kind of roast chicken as claimed in claim 1 is characterized in that, whenever stirs once at a distance from three hours in the said step g curing process.
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| CN2012103725051A CN102835675A (en) | 2012-09-29 | 2012-09-29 | Processing method for roast chicken |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972728A (en) * | 2012-12-31 | 2013-03-20 | 杨建民 | Seasoning for making beef product |
| CN103504330A (en) * | 2012-06-18 | 2014-01-15 | 沈希亭 | Frozen fresh crispy chicken preparation process |
| ES2466541A1 (en) * | 2014-01-30 | 2014-06-10 | Grupo Empresarial Palacios Alimentación, S.A. | Preparing and packaging roast chicken for later distribution (Machine-translation by Google Translate, not legally binding) |
| CN105581159A (en) * | 2014-11-07 | 2016-05-18 | 钟山 | Processing and making method of roast chicken with fragrant mushrooms |
| CN105795251A (en) * | 2014-12-31 | 2016-07-27 | 甘肃中天羊业股份有限公司 | Processing method of roasted lamb leg |
| CN107712660A (en) * | 2017-10-16 | 2018-02-23 | 赵银红 | A kind of Mongolian oak leaf Steamed chicken and cooking technology |
| CN109463707A (en) * | 2018-10-31 | 2019-03-15 | 江苏雨润肉食品有限公司 | A kind of roast chicken flavouring material formula and its application method |
| CN110050959A (en) * | 2019-04-28 | 2019-07-26 | 海南琼宝食品有限公司 | A kind of coconut chicken and preparation method thereof |
| CN112869051A (en) * | 2020-12-24 | 2021-06-01 | 四川旅游学院 | Braised chicken leg and preparation method thereof |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504330A (en) * | 2012-06-18 | 2014-01-15 | 沈希亭 | Frozen fresh crispy chicken preparation process |
| CN102972728A (en) * | 2012-12-31 | 2013-03-20 | 杨建民 | Seasoning for making beef product |
| ES2466541A1 (en) * | 2014-01-30 | 2014-06-10 | Grupo Empresarial Palacios Alimentación, S.A. | Preparing and packaging roast chicken for later distribution (Machine-translation by Google Translate, not legally binding) |
| US20150208710A1 (en) * | 2014-01-30 | 2015-07-30 | Grupo Empresarial Palacios Alimentacion, Sa | Method for Preparing and Packaging Roast Chicken for its Subsequent Distribution |
| EP2901870A1 (en) * | 2014-01-30 | 2015-08-05 | Grupo Empresarial Palacios Alimentación, S.A. | Method for preparing and packaging roast chicken for its subsequent distribution |
| CN105581159A (en) * | 2014-11-07 | 2016-05-18 | 钟山 | Processing and making method of roast chicken with fragrant mushrooms |
| CN105795251A (en) * | 2014-12-31 | 2016-07-27 | 甘肃中天羊业股份有限公司 | Processing method of roasted lamb leg |
| CN107712660A (en) * | 2017-10-16 | 2018-02-23 | 赵银红 | A kind of Mongolian oak leaf Steamed chicken and cooking technology |
| CN109463707A (en) * | 2018-10-31 | 2019-03-15 | 江苏雨润肉食品有限公司 | A kind of roast chicken flavouring material formula and its application method |
| CN110050959A (en) * | 2019-04-28 | 2019-07-26 | 海南琼宝食品有限公司 | A kind of coconut chicken and preparation method thereof |
| CN112869051A (en) * | 2020-12-24 | 2021-06-01 | 四川旅游学院 | Braised chicken leg and preparation method thereof |
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Application publication date: 20121226 |