CN103005494A - Method for processing instant Dong-an chicken - Google Patents

Abstract

The invention discloses a method for processing instant Dong-an chicken. The method comprises the following steps of: (1) taking a fresh chicken raw material, killing the chicken, unhairing the killed chicken, and completely removing chicken entrails; (2) cutting the cleaned chicken; (3) pickling the cut chicken; (4) preliminarily cooking the pickled chicken; (5) draining and cooking the cooked chicken; (6) frying the resulting chicken; (7) packing the fried chicken; (8) sterilizing and cooling the packed chicken; (9) preparing a soup bag; (10) preparing a dish bag; and (11) filling the checked chicken bag, soup bag and dish bag into a packing bag, and sealing the bag. The chicken bag, the soup bag and the dish bag are opened to mix the chicken, the soup and the dish uniformly, the soup and the side dish are appropriately added based on personal taste, and then the resulting chicken is heated in a microwave oven for 3-5 minutes, or steamed or fried.

Description

The processing method of instant Dong'an chicken

Technical field

The present invention relates to a kind of processing method of instant Dong'an chicken, belong to food processing technology field.

Background technology

Dong'an chicken is gained the name because its cooking method originates from Dongan County, is one delicious food with a long history, as to have won fame both at home and abroad, and is listed in first of one of state banquet menu, the eight large Hunan cuisines.Its lovely luster, Fresh ﹠ Tender in Texture, vinegar-pepper tasty and refreshing, nutritious, have perfume (or spice), sweet, sour, peppery, numb, tender six large characteristics.What adopt is the native chicken of the natural nursing of Dongan County's local farmers, and must be chicken, and chicken is exactly not give birth to the hen of egg, this chicken, and chicken leg is little, and chest is large and fertile, delicate delicious.The fire merit is just right during making, keeps the blood in the chicken bone to be cerise.

The Dong'an chicken that is called as Chinese the first dish, famous at home, and propagate into the ground such as Nan Yang, America, Europe, good reputation over the world.But it is hotel's dish of delicious and do not have the ripe production technology of a cover, and it is subject to certain restrictions in popularization, satisfies surely more consumer so produce a kind of instant Dong'an chicken product one.

Summary of the invention

Technical problem to be solved by this invention is the processing method that a kind of instant Dong'an chicken is provided for the deficiencies in the prior art.

Technical scheme of the present invention is as follows:

A kind of processing method of instant Dong'an chicken may further comprise the steps:

1) get new freshly-slaughtered poultry raw material, slaughter, unhairing, cut open clean;

2) cut: whole chicken is cut from joint by chicken head section, neck, wing, wing root, Fresh Grade Breast, chicken leg, interior leg, shank; Wherein, chicken head section is that two parts cut by the Ji Zui top and the bottom, and neck is cut three sections, reject after the Fresh Grade Breast remaining pigeon breast frame and divide and be cut to left and right sides two halves, per half crosscut into strips, approximately five to six, about totally ten to 12;

3) pickle: the sodium polyphosphate with the salt of chicken weight 2.2%+0.5% is pickled 1～1.5h;

4) precook: the chicken that will pickle is poured in the boiling water, boil to chicken disconnected give birth to, variable color get final product, maintenance boiling time 1～1.5min keeps the chicken soup in this step;

5) drain, cool off: the chicken behind the blanching is drained, cools off;

6) fried: with rusting heat to 160 ℃, pour chicken into, fried 8～10s pulls out, suitably drains;

7) packing: the chicken after fried is packed while hot, whenever is packaged into chicken head section, neck, wing, wing root, chicken leg, interior leg, pigeon breast frame, shank, with Fresh Grade Breast quantitatively to 500g; Add the 20g shredded ginger that salts down in the surely measured pork pies, the shredded ginger that salts down is extremely agreeable to the taste with before floating salt; Add the pimiento section about 3g, with the sealing machine sealing, namely get pork pies;

8) sterilization, cooling: 100 ℃ of sterilization conditions, 20min is cooled to room temperature with circulating water rapidly behind the bacterium of having gone out, wiped clean;

9) steamed dumping is made:

With the chicken soup 140g of step 4) with flavour nucleotide disodium (IMP+GMP) 0.6g, monosodium glutamate 0.8g,, yeast extract Y302 1g, chicken bone plain soup 16g, ginger powder 2.4g, salt 9g, white granulated sugar 10g dissolving, pour cooking wine 12g, white rice vinegar 140g into, be distributed into bag after stirring, every bag of 330g, at last, every bag adds the 20g Zanthoxylum essential oil, the sealing machine sealing; Cooling after the sterilization is wiped away clean;

10) green vegetable bun is made:

Shredded ginger, the desalination of pickled peppers silk will salt down to agreeable to the taste for subsequent use, every bag of green vegetable bun 60g shredded ginger that salts down of packing into, 80g pickled peppers silk, 1g chicken bone plain soup, sealing, sterilization, cooling are wiped away clean;

11) in general's pork pies, steamed dumping, green vegetable bun after inspection packed packaging bag into, seal.

Pork pies, steamed dumping, green vegetable bun are opened a bag mixing (feed liquid and garnishes take the circumstances into consideration to add according to individual taste), in micro-wave oven, heated 3 ~ 5 minutes or steamed to fry and all can.

The specific embodiment

Below in conjunction with specific embodiment, the present invention is described in detail.

The processing method of instant Dong'an chicken may further comprise the steps:

1) get new freshly-slaughtered poultry raw material, be generally weight 2.2 ~ 2.5 jin native chicken, disease-free, do not contain poisonous harmful substance, slaughter, unhairing, cut open clean.

2) cut: whole chicken is cut from joint by chicken head section, neck, wing, wing root, Fresh Grade Breast, chicken leg, interior leg (the part chicken leg that connects pigeon breast and capitate chicken leg), shank; Wherein, chicken head section is that two parts cut by the Ji Zui top and the bottom, and neck is cut three sections, reject after the Fresh Grade Breast remaining pigeon breast frame and divide and be cut to left and right sides two halves, per half crosscut into strips, approximately five to six, about totally ten to 12.

3) pickle: the sodium polyphosphate with the salt of chicken weight 2.2%+0.5% is pickled 1～1.5h, large cube meat such as interior leg, and the chicken leg salting period is about 1.5h, and remainder is looked the certain salting period of the cube meat corresponding shortening of size, but should be less than 1h.

4) precook: the chicken that will pickle is poured in the boiling water, boil to chicken disconnected give birth to, variable color get final product, maintenance boiling time 1～1.5min is because of the cube meat difference (boiling time is because of concrete operations condition difference to some extent accurately) that varies in size to some extent.Keep the chicken soup in this step.

5) drain, cool off: the chicken behind the blanching is drained, cools off.

6) fried: with rusting heat to 160 ℃, pour chicken into, fried 8～10s pulls out, suitably drains.

7) packing: the chicken after fried is packed while hot, whenever is packaged into chicken head section, neck, wing, wing root, chicken leg, interior leg, pigeon breast frame, shank, with Fresh Grade Breast quantitatively to 500g; Add the 20g shredded ginger that salts down in the surely measured pork pies, the shredded ginger that salts down is extremely agreeable to the taste with before floating salt; Add the pimiento section about 3g.Seal with sealing machine.

8) sterilization, cooling: 100 ℃ of sterilization conditions, 20min is cooled to room temperature with circulating water rapidly behind the bacterium of having gone out, wiped clean.

9) steamed dumping is made:

Take the consumption of a steamed dumping as the example explanation, a steamed dumping is joined the packing of step 7) gained 500g meat: flavour nucleotide disodium (IMP+GMP) 0.6g(Xinghu Biotech Co., Ltd., Zhaoqing City, Guangdong Prov.), monosodium glutamate 0.8g, the bright bio tech ltd of yeast extract Y302 1g(Guangxi one product), chicken bone plain soup 16g(Fushun Dufengxuan Food Co., Ltd.), ginger powder 2.4g(Beijing sauce Wang Shipintiaoliaochang), salt 9g, white granulated sugar 10g, cooking wine 12g, white rice vinegar 140g, Zanthoxylum essential oil 20g, chicken soup (being the chicken soup that obtains in the step 4)) 140g.

Compound method: take by weighing respectively batching according to proportioning, with chicken soup flavour nucleotide disodium (IMP+GMP), monosodium glutamate, yeast extract Y302, chicken bone plain soup, ginger powder, salt, white granulated sugar are dissolved (but low baking temperature dissolving), pour cooking wine, white rice vinegar into, be distributed into bag after stirring, every bag of this compound method of 330g(is applicable to produce in enormous quantities), at last, every bag adds the 20g Zanthoxylum essential oil.The sealing machine sealing.Sterilization conditions: 90 ℃, 15min.Cooling after the sterilization is wiped away clean.Whether check has broken bag.

10) green vegetable bun is made:

The shredded ginger that will salt down, the desalination of pickled peppers silk be to agreeable to the taste for subsequent use, every packed 60g of entering shredded ginger that salts down, 80g pickled peppers silk, 1g chicken bone plain soup.The sealing machine sealing.Sterilization conditions: 85 ℃, 15min.Cool off after the sterilization, wipe away clean.Whether check has broken bag.

11) in general's pork pies, steamed dumping, green vegetable bun after inspection packed packaging bag into, seal.

12) 0～4 ℃ of low-temperature preservation of finished product.

Eating method: pork pies, steamed dumping, green vegetable bun are opened a bag mixing (feed liquid and garnishes take the circumstances into consideration to add according to individual taste), in micro-wave oven, heated 3 ~ 5 minutes or steamed to fry and all can.

Should be understood that, for those of ordinary skills, can be improved according to the above description or conversion, and all these improvement and conversion all should belong to the protection domain of claims of the present invention.

Claims (1)

1. the processing method of an instant Dong'an chicken is characterized in that, may further comprise the steps:

1) get new freshly-slaughtered poultry raw material, slaughter, unhairing, cut open clean;

2) cut: whole chicken is cut from joint by chicken head section, neck, wing, wing root, Fresh Grade Breast, chicken leg, interior leg, shank; Wherein, chicken head section is that two parts cut by the Ji Zui top and the bottom, and neck is cut three sections, reject after the Fresh Grade Breast remaining pigeon breast frame and divide and be cut to left and right sides two halves, per half crosscut into strips, approximately five to six, about totally ten to 12;

3) pickle: the sodium polyphosphate with the salt of chicken weight 2.2%+0.5% is pickled 1～1.5h;

4) precook: the chicken that will pickle is poured in the boiling water, boil to chicken disconnected give birth to, variable color get final product, maintenance boiling time 1～1.5min keeps the chicken soup in this step;

5) drain, cool off: the chicken behind the blanching is drained, cools off;

6) fried: with rusting heat to 160 ℃, pour chicken into, fried 8～10s pulls out, suitably drains;

7) packing: the chicken after fried is packed while hot, whenever is packaged into chicken head section, neck, wing, wing root, chicken leg, interior leg, pigeon breast frame, shank, with Fresh Grade Breast quantitatively to 500g; Add the 20g shredded ginger that salts down in the surely measured pork pies, the shredded ginger that salts down is extremely agreeable to the taste with before floating salt; Add the pimiento section about 3g, with the sealing machine sealing, namely get pork pies;

8) sterilization, cooling: 100 ℃ of sterilization conditions, 20min is cooled to room temperature with circulating water rapidly behind the bacterium of having gone out, wiped clean;

9) steamed dumping is made:

With the chicken soup 140g of step 4) with flavour nucleotide disodium (IMP+GMP) 0.6g, monosodium glutamate 0.8g,, yeast extract Y302 1g, chicken bone plain soup 16g, ginger powder 2.4g, salt 9g, white granulated sugar 10g dissolving, pour cooking wine 12g, white rice vinegar 140g into, be distributed into bag after stirring, every bag of 330g, at last, every bag adds the 20g Zanthoxylum essential oil, the sealing machine sealing; Cooling after the sterilization is wiped away clean;

10) green vegetable bun is made:

Shredded ginger, the desalination of pickled peppers silk will salt down to agreeable to the taste for subsequent use, every bag of green vegetable bun 60g shredded ginger that salts down of packing into, 80g pickled peppers silk, 1g chicken bone plain soup, sealing, sterilization, cooling are wiped away clean;

11) in general's pork pies, steamed dumping, green vegetable bun after inspection packed packaging bag into, seal.