CN102960759A - Method for processing chicken skeletons - Google Patents
Method for processing chicken skeletons Download PDFInfo
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- CN102960759A CN102960759A CN2012105235752A CN201210523575A CN102960759A CN 102960759 A CN102960759 A CN 102960759A CN 2012105235752 A CN2012105235752 A CN 2012105235752A CN 201210523575 A CN201210523575 A CN 201210523575A CN 102960759 A CN102960759 A CN 102960759A
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Abstract
The invention provides a method for processing chicken skeletons, which is characterized by comprising the following steps of: (1) killing chickens, and then using fresh chickens with necks and chicken breasts and without chicken asses as main materials; (2) adding 15-20g of edible salt, 3-5g of composite phosphate, 20-30g of white granulated sugar, 3-5g of monosodium glutamate, 15-25g of spices, 8-15g of soyabean protein, 0.1-0.2g of edible pigment, 1-2g of edible essence, 3-5g of salad oil, 60-70g of starches and 180-200g of ice water into 1000g of main materials; (3) uniformly stirring the ingredients in the step (2); (4) quickly freezing; (5) after quickly freezing, packaging and refrigerating; and (6) processing the standby product in the step (5) by frying, barbecuing or a microwave cooking method for eating. The method has the beneficial effects that the fresh chicken taste is kept, a fresh preservation technology is used, and a seasoning product with chicken shoulder blades, which is fresh in taste, rich in flavor, healthy, delicious and high in additional value, is developed.
Description
Technical field
The present invention relates to food processing field, relate in particular to a kind of chicken carcasses processing method.
Background technology
Chicken and goods thereof have the meat fiber exquisiteness, and fat content is lower, and unsaturated fatty acid content and is accepted by more and more consumers than advantages of higher in the fat.Be accompanied by the fast development of chicken products industry and the quickening of industrialization process, chicken is all divided deep processings of meat at most of positions with it, and chicken shoulder blade (chicken fork) as the byproduct of chicken butchery because containing bone, be difficult to utilize, cheap, become " chicken ribs ".Output more but is difficult to consume, substantially all is to be used for the meat products deep processing after by the kindred isolation technics meat on the chicken furcula being separated before, and complex process, added value is low.
Summary of the invention
The object of the invention is the defective for prior art, provide for the deficiencies in the prior art, the invention provides a kind of chicken carcasses processing method, its objective is and utilize modern food processing technology, be with little brisket chicken carcasses raw material, through batching processing, produce the chicken conditioning goods of health, delicious food, realize the transformation of chicken carcasses high added value, be the deep processing innovation direction of chicken carcasses, realize the successful utilization of byproduct.
The present invention is achieved by the following technical solutions, developed a kind of chicken shoulder blade processing method, it is characterized in that, may further comprise the steps:
(1) chicken is butchered rear fresh goods band neck and truncated and be with little brisket chicken carcasses, product temperature: 0-10 ℃, as major ingredient;
(2) get and put into edible salt 15-20 gram, composite phosphate 3-5 gram, white granulated sugar 20-30 gram, monosodium glutamate 3-5 gram, spice 15-25 gram, soybean protein 8-15 gram, food coloring 0.1-0.2 gram, flavoring essence 1-2 gram, salad oil 3-5 gram, starch 60-70 gram, frozen water 180-200 gram in major ingredient 1000 gram;
(3) batching with step (2) stirs, and auxiliary material is dissolved fully, and conventional cryogenic vacuum tumbling was pickled after 12-20 minute 6-8 hour;
(4) the product shaping balance after will pickling, quick-frozen;
(5) pack after the quick-frozen refrigeration for subsequent use;
(6) standby in the step (5) is edible after through fried or barbecue or the processing of microwave cooking method.
Essence is chicken essence in the described step (2), and starch is cornstarch.
Described step (3) tumbling temperature is 0-4 ℃, and it is-0.08MPa that the tumbler rotating speed is 6-8 rev/min that the tumbler vacuum requires.
Quick-frozen in the described step (4), the product center temperature is below-18 ℃.
The good effect of invention is: the present invention is that the fresh goods chicken shoulder blade after butchering take high-quality chicken is the basis; select superior auxiliary material, be aided with the prescription of Fine design, by the production technology of scienology; adopt cryogenic vacuum knead-salting technology; cryogenic quick freezing to product center temperature-18 ℃, keeps meat flavour delicious; the preservation technique of protection meat; develop a kind of delicious flavour, flavour is abundant, and band broiler chicken shoulder blade healthy, delicious, high added value is nursed one's health goods.
And since technique of the present invention be simplification on existing technical process basis and improve, plant machinery etc. is not improved, therefore can directly apply in the existing production technology, simple.
The specific embodiment
Embodiment 1
Prepare first major ingredient, butcher band meat shoulder blade after cutting apart, 1 ℃ of product temperature with chicken; Get major ingredient 1000 grams, batching: edible salt 15 grams, composite phosphate 3 grams, white granulated sugar 20 grams, monosodium glutamate 3 grams, spice 15 grams, soybean protein 8 grams, food coloring 0.1 gram, flavoring essence 1 gram, salad oil 3 grams, starch 60 grams, frozen water 180 grams, essence is chicken essence, starch is cornstarch, batching is stirred, auxiliary material is dissolved fully, conventional cryogenic vacuum tumbling 12 minutes, pickled after the tumbling 6 hours, the tumbling temperature is 0 ℃, the tumbler vacuum requires, the tumbler rotating speed is 6 rev/mins, with the product shaping balance quick-frozen after pickling, then quick frozen product central temperature-18 ℃ packs refrigeration, can be through fried, barbecue, edible after the processing of the culinary art such as microwave gimmick.
Embodiment 2
Prepare first major ingredient, butcher band meat shoulder blade after cutting apart, 5 ℃ of product temperature with chicken; Get major ingredient 1000 grams, batching: edible salt 18 grams, composite phosphate 4 grams, white granulated sugar 25 grams, monosodium glutamate 4 grams, spice 20 grams, soybean protein 12 grams, food coloring 0.15 gram, flavoring essence 1.5 grams, salad oil 4 grams, starch 65 grams, frozen water 190 grams, essence is chicken essence, starch is cornstarch, batching is stirred, auxiliary material is dissolved fully, conventional cryogenic vacuum tumbling 16 minutes, pickled after the tumbling 7 hours, the tumbling temperature is 2 ℃, the tumbler vacuum requires, the tumbler rotating speed is 7 rev/mins, with the product shaping balance quick-frozen after pickling, then quick frozen product central temperature-18 ℃ packs refrigeration, can be through fried, barbecue, edible after the processing of the culinary art such as microwave gimmick.
Embodiment 3
Prepare first major ingredient, butcher band meat shoulder blade after cutting apart, 8 ℃ of product temperature with chicken; Get major ingredient 1000 grams, batching: edible salt 20 grams, composite phosphate 5 grams, white granulated sugar 30 grams, monosodium glutamate 5 grams, spice 25 grams, soybean protein 15 grams, food coloring 0.2 gram, flavoring essence 2 grams, salad oil 5 grams, starch 70 grams, frozen water 200 grams, essence is chicken essence, starch is cornstarch, batching is stirred, auxiliary material is dissolved fully, conventional cryogenic vacuum tumbling 20 minutes, pickled after the tumbling 8 hours, the tumbling temperature is 3 ℃, the tumbler vacuum requires, the tumbler rotating speed is 8 rev/mins, with the product shaping balance quick-frozen after pickling, then quick frozen product central temperature-18 ℃ packs refrigeration, can be through fried, barbecue, edible after the processing of the culinary art such as microwave gimmick.
In actual applications, those skilled in the art fully can be in technical scheme of the present invention, other parameter of choose reasonable, but the technical scheme substance of protecting with the present invention is identical, still falls within protection scope of the present invention.
Claims (4)
1. a chicken carcasses processing method is characterized in that, may further comprise the steps:
(1) chicken is butchered rear fresh goods band neck and truncated and be with little brisket chicken carcasses, product temperature: 0-10 ℃, as major ingredient;
(2) get and put into edible salt 15-20 gram, composite phosphate 3-5 gram, white granulated sugar 20-30 gram, monosodium glutamate 3-5 gram, spice 15-25 gram, soybean protein 8-15 gram, food coloring 0.1-0.2 gram, flavoring essence 1-2 gram, salad oil 3-5 gram, starch 60-70 gram, frozen water 180-200 gram in major ingredient 1000 gram;
(3) batching with step (2) stirs, and auxiliary material is dissolved fully, and conventional cryogenic vacuum tumbling was pickled after 12-20 minute 6-8 hour;
(4) the product shaping balance after will pickling, quick-frozen;
(5) pack after the quick-frozen refrigeration for subsequent use;
(6) standby in the step (5) is edible after through fried or barbecue or the processing of microwave cooking method.
2. a kind of chicken shoulder blade processing method according to claim 1 is characterized in that: essence is chicken essence in the described step (2), and starch is cornstarch.
3. a kind of chicken shoulder blade processing method according to claim 1, it is characterized in that: described step (3) tumbling temperature is 0-4 ℃, the tumbler vacuum requires to be-0.08MPa that the tumbler rotating speed is 6-8 rev/min.
4. a kind of chicken shoulder blade processing method according to claim 1 is characterized in that: quick-frozen in the described step (4), the product center temperature is below-18 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105235752A CN102960759A (en) | 2012-11-30 | 2012-11-30 | Method for processing chicken skeletons |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105235752A CN102960759A (en) | 2012-11-30 | 2012-11-30 | Method for processing chicken skeletons |
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| CN102960759A true CN102960759A (en) | 2013-03-13 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2012105235752A Pending CN102960759A (en) | 2012-11-30 | 2012-11-30 | Method for processing chicken skeletons |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504327A (en) * | 2013-09-26 | 2014-01-15 | 华南理工大学 | Salt baked chicken bone convenient food and production method thereof |
| CN103976324A (en) * | 2014-05-30 | 2014-08-13 | 辽宁禾丰食品有限公司 | Rattan pepper-flavor quick-frozen chicken breast seasoning formula and using method thereof |
| CN108902770A (en) * | 2018-07-17 | 2018-11-30 | 福建圣农食品有限公司 | One breeder is with wing and its modulator approach |
| CN112956652A (en) * | 2021-03-11 | 2021-06-15 | 铭基食品有限公司 | Flavored chicken spare ribs and making process thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803749A (en) * | 2010-03-18 | 2010-08-18 | 马金起 | Method for curing chicken bone |
| CN102266072A (en) * | 2011-06-23 | 2011-12-07 | 河南省淇县永达食业有限公司 | Making method for Shixiang chicken dice |
| CN102293412A (en) * | 2011-09-17 | 2011-12-28 | 河南省淇县永达食业有限公司 | Method for preparing fragrant smoked leg chop |
| CN102626233A (en) * | 2012-03-19 | 2012-08-08 | 湖北宝迪农业科技有限公司 | Production method for quick-freezing preparation of chicken neck shashlik |
-
2012
- 2012-11-30 CN CN2012105235752A patent/CN102960759A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803749A (en) * | 2010-03-18 | 2010-08-18 | 马金起 | Method for curing chicken bone |
| CN102266072A (en) * | 2011-06-23 | 2011-12-07 | 河南省淇县永达食业有限公司 | Making method for Shixiang chicken dice |
| CN102293412A (en) * | 2011-09-17 | 2011-12-28 | 河南省淇县永达食业有限公司 | Method for preparing fragrant smoked leg chop |
| CN102626233A (en) * | 2012-03-19 | 2012-08-08 | 湖北宝迪农业科技有限公司 | Production method for quick-freezing preparation of chicken neck shashlik |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504327A (en) * | 2013-09-26 | 2014-01-15 | 华南理工大学 | Salt baked chicken bone convenient food and production method thereof |
| CN103504327B (en) * | 2013-09-26 | 2016-05-04 | 华南理工大学 | A kind of Salt roasted chicken bone instant food and production method thereof |
| CN103976324A (en) * | 2014-05-30 | 2014-08-13 | 辽宁禾丰食品有限公司 | Rattan pepper-flavor quick-frozen chicken breast seasoning formula and using method thereof |
| CN103976324B (en) * | 2014-05-30 | 2015-09-02 | 辽宁禾丰食品有限公司 | A kind of quick-frozen Fresh Grade Breast seasoning formula of rattan green pepper local flavor and using method thereof |
| CN108902770A (en) * | 2018-07-17 | 2018-11-30 | 福建圣农食品有限公司 | One breeder is with wing and its modulator approach |
| CN112956652A (en) * | 2021-03-11 | 2021-06-15 | 铭基食品有限公司 | Flavored chicken spare ribs and making process thereof |
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Application publication date: 20130313 |