CN103005495B - Processing method of Dongan chicken can - Google Patents

Abstract

The invention discloses a processing method of a Dongan chicken can The processing method comprises the following steps of: (1), taking fresh chicken as the raw material, slaughtering, unhairing, cleanly splitting and cutting; (2), pickling by using salt, the weight of which is 2.2% of that of the obtained chicken in (1), and sodium polyphosphate, the weight of which is 0.5% of that 1of the obtained chicken, for 40 min; (3), blanching: pouring the pickled chicken into boiling water, boiling till the chicken is cooked and the colour is changed, and preserving the chicken soup in this step; (4), draining and cooling the blanched chicken; (5), frying; (6),canning; (7), sealing in vacuum; (8), sterilizing and cooling; (9), manufacturing a soup can; (10), loading the inspected chicken can and soup can into a packaging box, and sealing; and (11), preserving the finished product at room temperature at ventilated and shade places. The Dongan chicken can prepared by the invention can be eaten by pouring the soup bases in the soup can into the chicken can and has a good edible effect after being heated; furthermore, the Dongan chicken can also can be eaten by taking out contents in the chicken can and the soup can and putting the contents into a container to be heated by microwave or low fire.

Description

The processing method of Dong'an chicken can

Technical field

What the present invention relates to is a kind of processing method of Dong'an chicken can.

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, and this chicken 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, is a kind ofly convenient for carrying instant Dong'an chicken canned pack one and meets surely more consumer.

Summary of the invention

The object of the present invention is to provide a kind of processing method of Dong'an chicken can.

A processing method for Dong'an chicken can, comprises the following steps:

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

3) pickle: with 1) sodium polyphosphate of salt+0.5% of gained chicken weight 2.2% pickles 40min;

4) blanching: the chicken of pickling is poured in boiling water, boiled to disconnected raw, the variable color of chicken; Retain the chicken soup in this step;

5) drain, cool: the chicken after blanching is drained, cooled;

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

7) tinning: by the tinning while hot of the chicken after fried, every canned fried good chicken 250g that enters; The shredded ginger that salts down, 4g pimiento circle to admixing 20g segment in surely measured meat, obtain meat tank.

8) vacuum seal;

9) sterilization, cooling: adopt the method for HTHP, condition is 121 ℃, and 40min is cooled to room temperature with circulating water rapidly after the bacterium of having gone out, wiped clean;

10) jug used for heating up water is made:

With chicken soup 70g, flavour nucleotide disodium (IMP+GMP) 0.3g, monosodium glutamate 0.4g, yeast extract Y302 1g, chicken bone plain soup 8g, ginger powder 1.2g, salt 4.5g, white granulated sugar 5g are dissolved, pour cooking wine 6g, white rice vinegar 70g into, filling after stirring, finally, every tank adds 10g Zanthoxylum essential oil, 40g pickled peppers silk, the 30g shredded ginger that salts down, vacuum seal, 85 ℃, sterilizing 30min;

11) meat tank, jug used for heating up water are after inspection packed in packing box into sealing;

12) finished product is in ventilating and cooling place room temperature preservation.

Pouring the soup stock in jug used for heating up water into meat tank is edible, and after heating, eating effect is better; Also after meat tank, the taking-up of jug used for heating up water content can being put into vessel microwave or low baking temperature heating, eat.

The specific embodiment

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

1) get new freshly-slaughtered poultry raw material, be generally weight and be 2.2～2.5 jin, disease-free, not containing poisonous and harmful substance.Slaughter, unhairing, cut open clean, cut.

3) pickle: with 1) sodium polyphosphate of salt+0.5% of gained chicken weight 2.2% pickles 40min (being determined by chicken size).

4) blanching: the chicken of pickling is poured in boiling water, boiled to disconnected raw, the variable color of chicken, (put into chicken and boil the general 1min of rear maintenance).Retain the chicken soup in this step.

5) drain, cool: the chicken after blanching is drained, cooled, in process, should stir two to three times.

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

7) tinning: by the tinning while hot of the chicken after fried, every canned fried good chicken 250g that enters; The shredded ginger that salts down (shredded ginger that salts down is with front floating salt to agreeable to the taste), 4g pimiento circle to admixing 20g segment in surely measured meat, obtain meat tank.

8) vacuum seal.

9) sterilization, cooling: adopt the method for HTHP, condition is 121 ℃, and 40min is cooled to room temperature with circulating water rapidly after the bacterium of having gone out, wiped clean.

10) jug used for heating up water is made:

Proportioning: flavour nucleotide disodium (IMP+GMP) 0.3g(Xinghu Biotech Co., Ltd., Zhaoqing City, Guangdong Prov.), monosodium glutamate 0.4g, Yi Pinxian bio tech ltd, yeast extract Y302 1g(Guangxi), chicken bone plain soup (Fushun Dufengxuan Food Co., Ltd.) 8g, ginger powder 1.2g(Beijing Jiang Wang food seasoning factory), salt 4.5g, white granulated sugar 5g, cooking wine 6g, white rice vinegar 70g, Zanthoxylum essential oil 10g, chicken soup 70g, 40g pickled peppers silk, the 30g shredded ginger that salts down.

Compound method: flavour nucleotide disodium (IMP+GMP) 0.3g, monosodium glutamate 0.4g, yeast extract Y302 1g, chicken bone plain soup 8g, ginger powder 1.2g, salt 4.5g, white granulated sugar 5g are dissolved to (can low baking temperature dissolve) with chicken soup, pour cooking wine 6g, white rice vinegar 70g into, filling after stirring, finally, every tank adds 10g Zanthoxylum essential oil, 40g pickled peppers silk, the 30g shredded ginger (pickled peppers silk and salt shredded ginger down with front floating salt) that salts down, vacuum seal, 85 ℃, sterilizing 30min.

11) meat tank, jug used for heating up water are after inspection packed in packing box into sealing.

12) finished product is in ventilating and cooling place room temperature preservation.

Eating method: pouring the soup stock in jug used for heating up water into meat tank is edible, after heating, eating effect is better; Also after meat tank, the taking-up of jug used for heating up water content can being put into vessel microwave or low baking temperature heating, eat.

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 Dong'an chicken can, is characterized in that, comprises the following steps:

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

3) pickle: with 1) sodium polyphosphate of salt+0.5% of gained chicken weight 2.2% pickles 40min;

4) blanching: the chicken of pickling is poured in boiling water, boiled to disconnected raw, the variable color of chicken; Retain the chicken soup in this step;

5) drain, cool: the chicken after blanching is drained, cooled;

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

7) tinning: by the tinning while hot of the chicken after fried, every canned fried good chicken 250g that enters; The shredded ginger that salts down, 4g pimiento circle to admixing 20g segment in surely measured meat, obtain meat tank;

8) vacuum seal;

9) sterilization, cooling: adopt the method for HTHP, condition is 121 ℃, and 40min is cooled to room temperature with circulating water rapidly after the bacterium of having gone out, wiped clean;

10) jug used for heating up water is made:

With chicken soup 70g, flavour nucleotide disodium (IMP+GMP) 0.3g, monosodium glutamate 0.4g, yeast extract Y302 1g, chicken bone plain soup 8g, ginger powder 1.2g, salt 4.5g, white granulated sugar 5g are dissolved, pour cooking wine 6g, white rice vinegar 70g into, filling after stirring, finally, every tank adds 10g Zanthoxylum essential oil, 40g pickled peppers silk, the 30g shredded ginger that salts down, vacuum seal, 85 ℃, sterilizing 30min;

11) meat tank, jug used for heating up water are after inspection packed in packing box into sealing;

12) finished product is in ventilating and cooling place room temperature preservation.