CN102835678A - Processing method for shredded chicken - Google Patents
Processing method for shredded chicken Download PDFInfo
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- CN102835678A CN102835678A CN2012103726374A CN201210372637A CN102835678A CN 102835678 A CN102835678 A CN 102835678A CN 2012103726374 A CN2012103726374 A CN 2012103726374A CN 201210372637 A CN201210372637 A CN 201210372637A CN 102835678 A CN102835678 A CN 102835678A
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Abstract
The invention discloses a processing method for shredded chicken, which comprises the following steps of: selecting raw materials, leading the raw material to negative catalysis, cutting into strip, pickling, drying, re-watering, baking, tearing into strip, packaging, sterilizing and the like, wherein pickling liquid is formed by adding condiment and an additive into feed liquid. The shredded chicken is packaged individually, is convenient and quick to eat, has delicious taste, and is green and healthy. According to the sensory index, the shredded chicken is white in color, has spicy and flavorful taste, and is strip in texture; and according to physical and chemical indexes, the moisture is less than 40 percent, protein is more than 44 percent, and the guarantee period is 10 months at normal temperature.
Description
Technical field
The invention belongs to food and machining technology thereof, be specifically related to a kind of processing method of shredded 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 has the effect of Wen Zhongyi gas, qi-restoratives replenishing essence, strengthening the spleen and stomach, the arteries and veins of invigorating blood circulation, strengthening the bones and muscles.Common people are edible, the old man, and patient, weakling, anaemia patient more should eat.Tradition shredded chicken way is different, but lacks the material bag, and is inconvenient to carry, and also packs if be aided with the material bag of scientific nutrition, and shredded chicken eats convenient, fast.
Summary of the invention
[0003] the objective of the invention is to overcome the deficiency of prior art, and a kind of instant, the processing method of shredded chicken efficiently are provided.
Technical scheme of the present invention is following:
A kind of processing method of shredded chicken, form by following steps:
A. select materials: selecting Fresh Grade Breast for use is raw material;
B. raw material negative catalysis: with Fresh Grade Breast negative catalysis fully naturally;
C. section: Fresh Grade Breast evenly is cut into the thick thin slice of 5～6mm;
D. pickle: the pigeon breast thin slice that cuts is put into cure liquid, stir, pickled 8～10 hours for 0～4 ℃, cure liquid adds flavoring by material water and additive is formed; Wherein, material water prescription: every 100kg water, used spice is following: spiceleaf 0.12～0.2kg, anistree 0.2～0.3kg; White pepper 0.2～0.3kg, rhizoma zingiberis 0.15～0.3kg, fennel seeds 0.25～0.45kg, cloves 0.4～0.85kg; Chinese prickly ash 0.2～0.4kg, numb green pepper 1.3～4.5kg, capsicum 2～3.5kg; Every 100kg expects that water institute is following with flavoring and additive: salt 1.5～2.5kg, sugar 1.6～2.8kg, monosodium glutamate 0.5～1kg; I+G 0.06～0.15kg, chickens' extract 0.15～0.50kg, water-soluble chilli extract 0.2～0.35kg;
E. oven dry: the good pigeon breast thin slice that will salt down is pulled control water out, puts then in the net dish, to put into baker and dry by the fire to dry tack free, and feel is not stiff to get final product, 30～50 ℃ of bake out temperatures, 5～10 hours time;
F. rehydration: cure liquid is boiled, and the pigeon breast sliced meat that oven dry is good drop in the cure liquid, soak and pull out for 10～60 seconds, drain away the water;
G. baking: the pigeon breast sliced meat after the rehydration are gone into the baking box baking, 160～250 ℃ of baking temperature, 5～15 minutes time;
H. tear silk: the pigeon breast sliced meat that will bake with hand are torn into the silk of 2～3 ㎜ thicknesses along machine direction;
I. packing: the shredded chicken that will tear is packed into by specification weight tiling in the bag, vacuum packaging, vacuum-0.8MPa;
J. sterilization: boiling water sterilization 30～40 minutes, rapidly product is put into cold water after the sterilization and cool off.
Above-mentioned processing method makes shredded chicken.
The invention has the advantages that: 1, adopt independent packaging, instant, quick; 2, tasty, green health; 3, shredded chicken of the present invention, its organoleptic indicator is following: color and luster is pure white; Spiced, flavor of hot is strong; Structural state is thread; Physical and chemical index is following: moisture is less than 40%, and protein is greater than 44%; 10 months following shelf-lifves of normal temperature.
Be described further in the face of the present invention under the specific embodiment.
The processing method of 1 one kinds of shredded chickens of embodiment, form by following steps:
A. select materials: selecting Fresh Grade Breast for use is raw material;
B. raw material negative catalysis: with Fresh Grade Breast negative catalysis fully naturally;
C. section: Fresh Grade Breast evenly is cut into the thick thin slice of 5mm;
D. pickle: the pigeon breast thin slice that cuts is put into cure liquid, stir, pickled 10 hours for 0 ℃, cure liquid adds flavoring by material water and additive is formed, wherein; Material water prescription: every 100kg water, used spice is following: spiceleaf 0.12kg, anistree 0.2kg, white pepper 0.2kg; Rhizoma zingiberis 0.3kg, fennel seeds 0.45kg, cloves 0.85kg, Chinese prickly ash 0.2kg; Fiber crops green pepper 4.5kg, capsicum 2kg, every 100kg expect that water institute is following with flavoring and additive: salt 1.5kg, sugared 1.6kg; Monosodium glutamate 0.5kg, I+G 0.15kg, chickens' extract 0.50kg, water-soluble chilli extract 0.2kg;
E. oven dry: the good pigeon breast thin slice that will salt down is pulled control water out, puts then in the net dish, to put into baker and dry by the fire to dry tack free, and feel is not stiff to get final product, 30 ℃ of bake out temperatures, 10 hours time;
F. rehydration: cure liquid is boiled, and the pigeon breast sliced meat that oven dry is good drop in the cure liquid, soak for 60 seconds to pull out, drain away the water;
G. baking: the pigeon breast sliced meat after the rehydration are gone into the baking box baking, 160 ℃ of baking temperature, 15 minutes time;
H. tear silk: the pigeon breast sliced meat that will bake with hand are torn into the silk of 2 ㎜ thicknesses along machine direction;
I. packing: the shredded chicken that will tear is packed into by specification weight tiling in the bag, vacuum packaging, vacuum-0.8MPa;
J. sterilization: boiling water sterilization 30 minutes, rapidly product is put into cold water after the sterilization and cool off.
The shredded chicken that said method processes, its organoleptic indicator is following: color and luster is pure white; Spiced with rich flavor; Structural state: thread; Physical and chemical index is following: moisture 15%, protein 60%; 10 months following shelf-lifves of normal temperature.
The processing method of 2 one kinds of shredded chickens of embodiment, form by following steps:
A. select materials: selecting Fresh Grade Breast for use is raw material;
B. raw material negative catalysis: with Fresh Grade Breast negative catalysis fully naturally;
C. section: Fresh Grade Breast evenly is cut into the thick thin slice of 6mm;
D. pickle: the pigeon breast thin slice that cuts is put into cure liquid, stir, pickled 8 hours for 4 ℃, cure liquid adds flavoring by material water and additive is formed, wherein; Material water prescription: every 100kg water, used spice is following: spiceleaf 0.2kg, anistree 0.3kg, white pepper 0.3kg; Rhizoma zingiberis 0.15kg, fennel seeds 0.25kg, cloves 0.4kg, Chinese prickly ash 0.4kg; Fiber crops green pepper 1.3kg, capsicum 3.5kg, every 100kg expect that water institute is following with flavoring and additive: salt 2.5kg, sugared 2.8kg; Monosodium glutamate 1kg, I+G 0.06kg, chickens' extract 0.15kg, water-soluble chilli extract 0.35kg;
E. oven dry: the good pigeon breast thin slice that will salt down is pulled control water out, puts then in the net dish, to put into baker and dry by the fire to dry tack free, and feel is not stiff to get final product, 50 ℃ of bake out temperatures, 5 hours time;
F. rehydration: cure liquid is boiled, and the pigeon breast sliced meat that oven dry is good drop in the cure liquid, soak for 10 seconds to pull out, drain away the water;
G. baking: the pigeon breast sliced meat after the rehydration are gone into the baking box baking, 250 ℃ of baking temperature, 5 minutes time;
H. tear silk: the pigeon breast sliced meat that will bake with hand are torn into the silk of 2 ㎜ thicknesses along machine direction;
I. packing: the shredded chicken that will tear is packed into by specification weight tiling in the bag, vacuum packaging, vacuum-0.8MPa;
J. sterilization: boiling water sterilization 40 minutes, rapidly product is put into cold water after the sterilization and cool off.
The shredded chicken that said method processes, its organoleptic indicator is following: color and luster is pure white; Flavor of hot is strong; Structural state: thread; Physical and chemical index is following: moisture 30%, protein 50%; 10 months following shelf-lifves of normal temperature.
The processing method of 3 one kinds of shredded chickens of embodiment, form by following steps:
A. select materials: selecting Fresh Grade Breast for use is raw material;
B. raw material negative catalysis: with Fresh Grade Breast negative catalysis fully naturally;
C. section: Fresh Grade Breast evenly is cut into the thick thin slice of 5.5mm;
D. pickle: the pigeon breast thin slice that cuts is put into cure liquid, stir, pickled 10 hours for 1 ℃, cure liquid adds flavoring by material water and additive is formed, wherein; Material water prescription: every 100kg water, used spice is following: spiceleaf 0.15kg, anistree 0.25kg, white pepper 0.25kg; Rhizoma zingiberis 0.18kg, fennel seeds 0.32kg, cloves 0.55kg, Chinese prickly ash 0.3kg; Fiber crops green pepper 1.8kg, capsicum 2.5kg, every 100kg expect that water institute is following with flavoring and additive: salt 2kg, sugared 2kg; Monosodium glutamate 0.6kg, I+G 0.12kg, chickens' extract 0.26kg, water-soluble chilli extract 0.25kg;
E. oven dry: the good pigeon breast thin slice that will salt down is pulled control water out, puts then in the net dish, to put into baker and dry by the fire to dry tack free, and feel is not stiff to get final product, 40 ℃ of bake out temperatures, 8 hours time;
F. rehydration: cure liquid is boiled, and the pigeon breast sliced meat that oven dry is good drop in the cure liquid, soak for 50 seconds to pull out, drain away the water;
G. baking: the pigeon breast sliced meat after the rehydration are gone into the baking box baking, 200 ℃ of baking temperature, 7 minutes time;
H. tear silk: the pigeon breast sliced meat that will bake with hand are torn into the silk of 2.4 ㎜ thicknesses along machine direction;
I. packing: the shredded chicken that will tear is packed into by specification weight tiling in the bag, vacuum packaging, vacuum-0.8MPa;
J. sterilization: boiling water sterilization 35 minutes, rapidly product is put into cold water after the sterilization and cool off.
The shredded chicken that said method processes, its organoleptic indicator is following: color and luster is pure white; Spiced, flavor of hot is strong; Structural state: thread; Physical and chemical index is following: moisture 25%, protein 48%; 10 months following shelf-lifves of normal temperature.
The processing method of 4 one kinds of shredded chickens of embodiment, form by following steps:
A. select materials: selecting Fresh Grade Breast for use is raw material;
B. raw material negative catalysis: with Fresh Grade Breast negative catalysis fully naturally;
C. section: Fresh Grade Breast evenly is cut into the thick thin slice of 5mm;
D. pickle: the pigeon breast thin slice that cuts is put into cure liquid, stir, pickled 9 hours for 3 ℃, cure liquid adds flavoring by material water and additive is formed, wherein; Material water prescription: every 100kg water, used spice is following: spiceleaf 0.16kg, anistree 0.27kg, white pepper 0.27kg; Rhizoma zingiberis 0.25kg, fennel seeds 0.4kg, cloves 0.75kg, Chinese prickly ash 0.3kg; Fiber crops green pepper 3.5kg, capsicum 2.7kg, every 100kg expect that water institute is following with flavoring and additive: salt 1.5kg, sugared 1.6kg; Monosodium glutamate 0.6kg, I+G 0.12kg, chickens' extract 0.4kg, water-soluble chilli extract 0.35kg;
E. oven dry: the good pigeon breast thin slice that will salt down is pulled control water out, puts then in the net dish, to put into baker and dry by the fire to dry tack free, and feel is not stiff to get final product, 45 ℃ of bake out temperatures, 8 hours time;
F. rehydration: cure liquid is boiled, and the pigeon breast sliced meat that oven dry is good drop in the cure liquid, soak for 30 seconds to pull out, drain away the water;
G. baking: the pigeon breast sliced meat after the rehydration are gone into the baking box baking, 210 ℃ of baking temperature, 6 minutes time;
H. tear silk: the pigeon breast sliced meat that will bake with hand are torn into the silk of 2 ㎜ thicknesses along machine direction;
I. packing: the shredded chicken that will tear is packed into by specification weight tiling in the bag, vacuum packaging, vacuum-0.8MPa;
J. sterilization: boiling water sterilization 30 minutes, rapidly product is put into cold water after the sterilization and cool off.
The shredded chicken that said method processes, its organoleptic indicator is following: color and luster is pure white; Spiced, flavor of hot is strong; Structural state: thread; Physical and chemical index is following: moisture 35%, protein 55%; 10 months following shelf-lifves of normal temperature.
Claims (1)
1. the processing method of a shredded chicken is characterized in that, is made up of following steps:
A. select materials: selecting Fresh Grade Breast for use is raw material;
B. raw material negative catalysis: with Fresh Grade Breast negative catalysis fully naturally;
C. section: Fresh Grade Breast evenly is cut into the thick thin slice of 5～6mm;
D. pickle: the pigeon breast thin slice that cuts is put into cure liquid, stir, pickled 8～10 hours for 0～4 ℃, cure liquid adds flavoring by material water and additive is formed; Wherein, material water prescription: every 100kg water, used spice is following: spiceleaf 0.12～0.2kg, anistree 0.2～0.3kg; White pepper 0.2～0.3kg, rhizoma zingiberis 0.15～0.3kg, fennel seeds 0.25～0.45kg, cloves 0.4～0.85kg; Chinese prickly ash 0.2～0.4kg, numb green pepper 1.3～4.5kg, capsicum 2～3.5kg; Every 100kg expects that water institute is following with flavoring and additive: salt 1.5～2.5kg, sugar 1.6～2.8kg, monosodium glutamate 0.5～1kg; I+G 0.06～0.15kg, chickens' extract 0.15～0.50kg, water-soluble chilli extract 0.2～0.35kg;
E. oven dry: the good pigeon breast thin slice that will salt down is pulled control water out, puts then in the net dish, to put into baker and dry by the fire to dry tack free, and feel is not stiff to get final product, 30～50 ℃ of bake out temperatures, 5～10 hours time;
F. rehydration: cure liquid is boiled, and the pigeon breast sliced meat that oven dry is good drop in the cure liquid, soak and pull out for 10～60 seconds, drain away the water;
G. baking: the pigeon breast sliced meat after the rehydration are gone into the baking box baking, 160～250 ℃ of baking temperature, 5～15 minutes time;
H. tear silk: the pigeon breast sliced meat that will bake with hand are torn into the silk of 2～3 ㎜ thicknesses along machine direction;
I. packing: the shredded chicken that will tear is packed into by specification weight tiling in the bag, vacuum packaging, vacuum-0.8MPa;
J. sterilization: boiling water sterilization 30～40 minutes, rapidly product is put into cold water after the sterilization and cool off.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103726374A CN102835678A (en) | 2012-09-29 | 2012-09-29 | Processing method for shredded chicken |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103726374A CN102835678A (en) | 2012-09-29 | 2012-09-29 | Processing method for shredded chicken |
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| CN102835678A true CN102835678A (en) | 2012-12-26 |
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| CN2012103726374A Pending CN102835678A (en) | 2012-09-29 | 2012-09-29 | Processing method for shredded chicken |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712645A (en) * | 2017-09-22 | 2018-02-23 | 郑州中技联创环境技术有限公司 | A kind of production method of the quick-frozen beefsteak of circle |
| CN108651871A (en) * | 2018-04-04 | 2018-10-16 | 成都天卤八部食品有限公司 | One kind is cold to eat shredded chicken |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1234989A (en) * | 1999-06-01 | 1999-11-17 | 诸彭飞 | Preparation of three-fragrant chicken |
| CN1729852A (en) * | 2005-08-22 | 2006-02-08 | 刘�东 | Method for preparing spicy hot flavored food |
| CN101176557A (en) * | 2006-11-09 | 2008-05-14 | 戴红谱 | Curried chicken filum and preparation method thereof |
| CN101214065A (en) * | 2007-12-27 | 2008-07-09 | 德炎水产食品股份有限公司 | Method for preparing drunk fish |
| CN101744296A (en) * | 2010-01-27 | 2010-06-23 | 黄海洲 | Preparing method of hand-shredded meat |
| CN101756253A (en) * | 2010-01-18 | 2010-06-30 | 四川白家食品有限公司 | Shredded rabbit meat and preparation method thereof |
-
2012
- 2012-09-29 CN CN2012103726374A patent/CN102835678A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1234989A (en) * | 1999-06-01 | 1999-11-17 | 诸彭飞 | Preparation of three-fragrant chicken |
| CN1729852A (en) * | 2005-08-22 | 2006-02-08 | 刘�东 | Method for preparing spicy hot flavored food |
| CN101176557A (en) * | 2006-11-09 | 2008-05-14 | 戴红谱 | Curried chicken filum and preparation method thereof |
| CN101214065A (en) * | 2007-12-27 | 2008-07-09 | 德炎水产食品股份有限公司 | Method for preparing drunk fish |
| CN101756253A (en) * | 2010-01-18 | 2010-06-30 | 四川白家食品有限公司 | Shredded rabbit meat and preparation method thereof |
| CN101744296A (en) * | 2010-01-27 | 2010-06-23 | 黄海洲 | Preparing method of hand-shredded meat |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712645A (en) * | 2017-09-22 | 2018-02-23 | 郑州中技联创环境技术有限公司 | A kind of production method of the quick-frozen beefsteak of circle |
| CN108651871A (en) * | 2018-04-04 | 2018-10-16 | 成都天卤八部食品有限公司 | One kind is cold to eat shredded chicken |
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Application publication date: 20121226 |