CN103005494B - 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 processing method that the present invention relates to a kind of instant Dong'an chicken, belongs to food processing technology field.

Background technology

Dong'an chicken, gains the name because its cooking method originates from Dongan County, is one delicious food with a long history, to have won fame both at home and abroad, and is listed in first of one of state banquet menu, eight large Hunan cuisines.Its lovely luster, Fresh & Tender in Texture, vinegar-pepper tasty and refreshing, nutritious, there are perfume (or spice), sweet, sour, peppery, numb, tender six large features.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.During making, fire merit is just right, keeps the blood in 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 there is no the production technology of a set of maturation, and it is subject to certain restrictions in popularization, so produce a kind of instant Dong'an chicken product one, meets surely more consumer.

Summary of the invention

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

Technical scheme of the present invention is as follows:

A processing method for instant Dong'an chicken, comprises the following 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 portion, neck, wing, wing root, Fresh Grade Breast, chicken leg, interior leg, shank; Wherein, chicken head portion is that two parts cut by Ji Zui top and the bottom, and neck is cut three sections, reject after Fresh Grade Breast remaining pigeon breast frame and divide and be cut to left and right two halves, every half crosscut into strips, approximately five to six, totally ten to 12 of left and right;

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

4) precook: the chicken of pickling is poured in boiling water, boiled to disconnected raw, the variable color of chicken, keep boiling time 1～1.5min, retain the chicken soup in this step;

5) drain, cooling: by the chicken after blanching drain, cooling;

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

7) packing: the chicken after fried is packed while hot, is often packaged into chicken head portion, neck, wing, wing root, chicken leg, interior leg, pigeon breast frame, shank, with Fresh Grade Breast quantitatively to 500g; To adding the 20g shredded ginger that salts down in surely measured pork pies, the shredded ginger that salts down is with front floating salt to agreeable to the taste; The pimiento section that adds 3g left and right, with sealing machine sealing, obtains pork pies;

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

9) steamed dumping is made:

With the chicken soup 140g of step 4) by 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 dissolve, pour cooking wine 12g, white rice vinegar 140g into, after stirring, be distributed into bag, every bag of 330g, finally, every bag adds 20g Zanthoxylum essential oil, sealing machine sealing; Cooling after sterilizing, wipe away clean;

10) green vegetable bun is made:

Shredded ginger, the desalination of pickled peppers silk will salt down to agreeable to the taste standby, and every bag of green vegetable bun packs the 60g shredded ginger that salts down into, 80g pickled peppers silk, and 1g chicken bone plain soup, sealing, sterilization, cooling, wipe away clean;

11) pork pies after inspection, steamed dumping, green vegetable bun are packed in packaging bag into sealing.

Pork pies, steamed dumping, green vegetable bun are opened to bag and mix (feed liquid and garnishes take the circumstances into consideration to add according to individual taste), in micro-wave oven, heat 3 ~ 5 minutes or steam 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, comprises the following steps:

1) get new freshly-slaughtered poultry raw material, be generally weight the native chicken of 2.2 ~ 2.5 jin, disease-free, containing poisonous and harmful substance, slaughter, unhairing, cut open clean.

2) cut: whole chicken is cut from joint by chicken head portion, 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 portion is that two parts cut by Ji Zui top and the bottom, and neck is cut three sections, reject after Fresh Grade Breast remaining pigeon breast frame and divide and be cut to left and right two halves, every half crosscut into strips, approximately five to six, totally ten to 12 of left and right.

3) pickle: with the sodium polyphosphate of salt+0.5% of chicken weight 2.2%, pickle 1～1.5h, large cube meat is as interior leg, and chicken leg salting period is about 1.5h, remainder is looked the certain salting period of the cube meat corresponding shortening of size, but should not be less than 1h.

4) precook: the chicken of pickling is poured in boiling water, being boiled, variable color disconnected raw to chicken, maintenance boiling time 1～1.5min, 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.Retain the chicken soup in this step.

5) drain, cooling: by the chicken after blanching drain, cooling.

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

7) packing: the chicken after fried is packed while hot, is often packaged into chicken head portion, neck, wing, wing root, chicken leg, interior leg, pigeon breast frame, shank, with Fresh Grade Breast quantitatively to 500g; To adding the 20g shredded ginger that salts down in surely measured pork pies, the shredded ginger that salts down is with front floating salt to agreeable to the taste; The pimiento section that adds 3g left and right.With sealing machine, seal.

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

9) steamed dumping is made:

The consumption of a steamed dumping of take is 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, Yi Pinxian bio tech ltd, yeast extract Y302 1g(Guangxi), chicken bone plain soup 16g(Fushun Dufengxuan Food Co., Ltd.), ginger powder 2.4g(Beijing Jiang Wang food seasoning factory), salt 9g, white granulated sugar 10g, cooking wine 12g, white rice vinegar 140g, Zanthoxylum essential oil 20g, chicken soup (being the chicken soup obtaining in step 4)) 140g.

Compound method: take 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 to (can low baking temperature dissolve), pour cooking wine, white rice vinegar into, after stirring, be distributed into bag, every bag of this compound method of 330g(is applicable to produce in enormous quantities), finally, every bag adds 20g Zanthoxylum essential oil.Sealing machine sealing.Sterilization conditions: 90 ℃, 15min.Cooling after sterilizing, wipe away clean.Check and whether have broken bag.

10) green vegetable bun is made:

The shredded ginger that will salt down, the desalination of pickled peppers silk is to agreeable to the taste standby, every packed 60g of entering shredded ginger that salts down, 80g pickled peppers silk, 1g chicken bone plain soup.Sealing machine sealing.Sterilization conditions: 85 ℃, 15min.Cooling after sterilization, wipe away clean.Check and whether have broken bag.

11) pork pies after inspection, steamed dumping, green vegetable bun are packed in packaging bag into sealing.

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

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

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

Claims (1)

1. a processing method for instant Dong'an chicken, is characterized in that, comprises the following 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 portion, neck, wing, wing root, Fresh Grade Breast, chicken leg, interior leg, shank; Wherein, chicken head portion is that two parts cut by Ji Zui top and the bottom, and neck is cut three sections, reject after Fresh Grade Breast remaining pigeon breast frame and divide and be cut to left and right two halves, every half crosscut into strips, five to six, totally ten to 12 of left and right;

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

4) precook: the chicken of pickling is poured in boiling water, boiled to disconnected raw, the variable color of chicken, keep boiling time 1～1.5min, retain the chicken soup in this step;

5) drain, cooling: by the chicken after blanching drain, cooling;

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

7) packing: the chicken after fried is packed while hot, is often packaged into chicken head portion, neck, wing, wing root, chicken leg, interior leg, pigeon breast frame, shank, with Fresh Grade Breast quantitatively to 500g; To adding the 20g shredded ginger that salts down in surely measured pork pies, the shredded ginger that salts down is with front floating salt to agreeable to the taste; The pimiento section that adds 3g, with sealing machine sealing, obtains pork pies;

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

9) steamed dumping is made:

With the chicken soup 140g of step 4) by flavour nucleotide disodium (IMP+GMP) 0.6g, monosodium glutamate 0.8g,, yeast extract Y3021g, chicken bone plain soup 16g, ginger powder 2.4g, salt 9g, white granulated sugar 10g dissolve, pour cooking wine 12g, white rice vinegar 140g into, after stirring, be distributed into bag, every bag of 330g, finally, every bag adds 20g Zanthoxylum essential oil, sealing machine sealing; Cooling after sterilizing, wipe away clean;

10) green vegetable bun is made:

Shredded ginger, the desalination of pickled peppers silk will salt down to agreeable to the taste standby, and every bag of green vegetable bun packs the 60g shredded ginger that salts down into, 80g pickled peppers silk, and 1g chicken bone plain soup, sealing, sterilization, cooling, wipe away clean;

11) pork pies after inspection, steamed dumping, green vegetable bun are packed in packaging bag into sealing.