CN102972783A - Processing method for chicken shoulder blades - Google Patents
Processing method for chicken shoulder blades Download PDFInfo
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- CN102972783A CN102972783A CN2012105236562A CN201210523656A CN102972783A CN 102972783 A CN102972783 A CN 102972783A CN 2012105236562 A CN2012105236562 A CN 2012105236562A CN 201210523656 A CN201210523656 A CN 201210523656A CN 102972783 A CN102972783 A CN 102972783A
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Abstract
The invention provides a processing method for chicken shoulder blades. The processing method is characterized by comprising the following steps: (1), slaughtering a chicken to separate out the shoulder blades with meat; (2), adding 15-20 grams of edible salt, 3-5 grams of composite phosphate, 20-30 grams of white granulated sugar, 3-5 grams of monosodium glutamate, 11-20 grams of chili powder, 3-5 grams of five spice powder, 3-5 grams of cumin powder, 1-2 grams of sodium bicarbonate, 6-10 grams of soya bean protein, 0.1-0.2 gram of paprika red pigment, 1-2 grams of edible essence, 60-70 grams of starch, and 180-200 grams of ice water to the 1000 grams of main materials; (3), uniformly stirring the ingredients in the step (2); (4), quickly freezing the mixture; (5), packaging and refrigerating to obtain stores; (6), performing frying or barbecuing or microwave cooking on the stores in the step (5) for an edible purpose. The processing method has positive effects that a low-temperature vacuum knead-salting technology and a quick-freezing freshness-retaining technology are adopted to develop a chicken shoulder blade seasoning product which is delicious in taste, abundant in mouthfeel, and healthy and has the meat.
Description
Technical field
The present invention relates to food processing field, relate in particular to a kind of chicken shoulder blade 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 shoulder blade processing method, its objective is and utilize modern food processing technology, is raw material at band broiler chicken shoulder blade (chicken fork), through batching processing, produce the chicken conditioning goods of health, delicious food, realize the transformation of chicken shoulder blade (chicken fork) high added value, be the deep processing innovation direction of chicken shoulder blade (chicken fork), realize the effective utilization to 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 band meat shoulder blade after cutting apart, product temperature: 0-10 ℃, for subsequent use as major ingredient;
(2) place edible salt 15-20 gram, composite phosphate 3-5 gram, white granulated sugar 20-30 gram, monosodium glutamate 3-5 gram, chilli powder 11-20 gram, five-spice powder 3-5 gram, cumin powder 3-5 gram, sodium bicarbonate 1-2 gram, soybean protein 6-10 gram, capsicum red pigment 0.1-0.2 gram, flavoring essence 1-2 gram, starch 60-70 gram, frozen water 180-200 gram in major ingredient 1000 grams;
(3) batching with step (2) stirs, and auxiliary material is dissolved fully, and conventional cryogenic vacuum tumbling 20-30 minute was pickled after the tumbling 1-2 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 gimmick.
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 5-6 rev/min that the tumbler vacuum requires.
Cryogenic quick freezing is adopted in described step (5) quick-frozen, and 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, chilli powder 11 grams, five-spice powder 3 grams, cumin powder 3 grams, sodium bicarbonate 1 gram, soybean protein 6 grams, capsicum red pigment 0.1 gram, flavoring essence 1 gram, 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 20 minutes, pickled after the tumbling 2 hours, the tumbling temperature is 0 ℃, the tumbler vacuum requires, the tumbler rotating speed is 5 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, chilli powder 15 grams, five-spice powder 4 grams, cumin powder 4 grams, sodium bicarbonate 1.5 grams, soybean protein 8 grams, capsicum red pigment 0.15 gram, flavoring essence 1.5 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 25 minutes, pickled after the tumbling 1.5 hours, the tumbling temperature is 2 ℃, the tumbler vacuum requires, the tumbler rotating speed is 5 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, chilli powder 20 grams, five-spice powder 5 grams, cumin powder 5 grams, sodium bicarbonate 2 grams, soybean protein 10 grams, capsicum red pigment 0.2 gram, flavoring essence 2 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 30 minutes, pickled after the tumbling 1 hour, the tumbling temperature is 3 ℃, 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.
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 shoulder blade processing method is characterized in that, may further comprise the steps:
(1) chicken is butchered band meat shoulder blade after cutting apart, product temperature: 0-10 ℃, for subsequent use as major ingredient;
(2) place edible salt 15-20 gram, composite phosphate 3-5 gram, white granulated sugar 20-30 gram, monosodium glutamate 3-5 gram, chilli powder 11-20 gram, five-spice powder 3-5 gram, cumin powder 3-5 gram, sodium bicarbonate 1-2 gram, soybean protein 6-10 gram, capsicum red pigment 0.1-0.2 gram, flavoring essence 1-2 gram, starch 60-70 gram, frozen water 180-200 gram in major ingredient 1000 grams;
(3) batching with step (2) stirs, and auxiliary material is dissolved fully, and conventional cryogenic vacuum tumbling 20-30 minute was pickled after the tumbling 1-2 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 gimmick.
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 5-6 rev/min.
4. a kind of chicken shoulder blade processing method according to claim 1 is characterized in that: cryogenic quick freezing is adopted in described step (5) quick-frozen, and the product center temperature is below-18 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2012105236562A CN102972783A (en) | 2012-11-30 | 2012-11-30 | Processing method for chicken shoulder blades |
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| CN2012105236562A CN102972783A (en) | 2012-11-30 | 2012-11-30 | Processing method for chicken shoulder blades |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104223179A (en) * | 2014-09-10 | 2014-12-24 | 湖南绝味食品股份有限公司 | Processing technology for pretreating marinated meat type food |
| CN105192735A (en) * | 2014-05-29 | 2015-12-30 | 马一可 | Quick-frozen chicken and manufacturing method thereof |
| CN106262586A (en) * | 2016-08-09 | 2017-01-04 | 成都大龙燚餐饮管理有限公司 | A kind of preserved materials and using method thereof |
| CN107307317A (en) * | 2017-06-16 | 2017-11-03 | 福建正大食品有限公司 | Griddle Cooked Chicken with Pepper block and its processing method |
| 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 |
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| CN1726819A (en) * | 2004-07-28 | 2006-02-01 | 付臣 | Meat string exempted from frying and preparing technique |
| CN101185517A (en) * | 2007-11-27 | 2008-05-28 | 山东新昌集团有限公司 | Method for processing chicken chest skewer |
| CN102106555A (en) * | 2009-12-23 | 2011-06-29 | 河南省淇县永达食业有限公司 | Process for processing wishbones on two sides of front neck of chicken skeleton |
| 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 |
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2012
- 2012-11-30 CN CN2012105236562A patent/CN102972783A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1726819A (en) * | 2004-07-28 | 2006-02-01 | 付臣 | Meat string exempted from frying and preparing technique |
| CN101185517A (en) * | 2007-11-27 | 2008-05-28 | 山东新昌集团有限公司 | Method for processing chicken chest skewer |
| CN102106555A (en) * | 2009-12-23 | 2011-06-29 | 河南省淇县永达食业有限公司 | Process for processing wishbones on two sides of front neck of chicken skeleton |
| 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 (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192735A (en) * | 2014-05-29 | 2015-12-30 | 马一可 | Quick-frozen chicken and manufacturing 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 |
| CN104223179A (en) * | 2014-09-10 | 2014-12-24 | 湖南绝味食品股份有限公司 | Processing technology for pretreating marinated meat type food |
| CN106262586A (en) * | 2016-08-09 | 2017-01-04 | 成都大龙燚餐饮管理有限公司 | A kind of preserved materials and using method thereof |
| CN107307317A (en) * | 2017-06-16 | 2017-11-03 | 福建正大食品有限公司 | Griddle Cooked Chicken with Pepper block and its processing method |
| 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 |
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Application publication date: 20130320 |