CN103070410A - Manufacturing method of spiced chicken - Google Patents
Manufacturing method of spiced chicken Download PDFInfo
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- CN103070410A CN103070410A CN2013100582667A CN201310058266A CN103070410A CN 103070410 A CN103070410 A CN 103070410A CN 2013100582667 A CN2013100582667 A CN 2013100582667A CN 201310058266 A CN201310058266 A CN 201310058266A CN 103070410 A CN103070410 A CN 103070410A
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Abstract
The invention provides a manufacturing method of spiced chicken. The manufacturing method comprises the following steps of: (a) mixing clean stripped chicken and ingredient solution and then salting; (b) cooking the salted clean stripped chicken; (c) drying the cooked clean stripped chicken; and (d) sterilizing the dried spiced chicken. During mixing and salting of the clean stripped chicken and the ingredient solution, the ingredient solution is fully infiltrated into the clean stripped chicken, so that the clean stripped chicken is fully salted; moisture content in the spiced chicken in a subsequent cooking process is increased, so that moisture balance on the inner side and the outer side is realized, thereby realizing full appearance, tasty and rich flavor and fuller salting of the obtained spiced chicken; and redundant moisture in the spiced chicken can be removed in a drying process after cooking, so that the product has tight meat, the color of the product can be kept and the product is difficult to deteriorate.
Description
Technical field
The present invention relates to food technology field, relate in particular to a kind of preparation method of spiced chicken.
Background technology
Chicken have fine and tender taste, flavour delicious, be fit to multiple cooking method, being rich in nutrition, the advantage such as nourishing takes care of health, very popular.Different according to processing method, chicken can be divided into roast chicken, smoked chicken, stewed chicken and braised chicken etc.With the quickening pace of modern life, the chicken prepared food of being convenient to eat is more and more welcome, and wherein, spiced chicken has the advantages such as delicious flavour, aromatic flavour and forms and be one of preferable chicken cooked product of people.
Prior art discloses the preparation method of multiple spiced chicken, be the preparation method that 200810007863.6 Chinese patent literature discloses a kind of spiced chicken such as application number, at first with three yellow chicken unhairings, remove internal organ, clean, it is tasty to add major ingredient and auxiliary material poach, pass through again the immersion of 220min～240min, make chicken fully tasty, the 5min～10min that then chicken fire-cureed under 160 ℃～180 ℃ obtains spiced chicken.Although the method is so that chicken is tasty abundant, its manufacture craft is loaded down with trivial details, and manufacture craft is longer, and the spiced chicken outward appearance that obtains is shrivelled, and color and luster is vivid not.
Summary of the invention
In view of this, technical problem to be solved by this invention is to provide a kind of preparation method of spiced chicken, and method technique provided by the invention is simple, the production cycle is shorter, and the spiced chicken outward appearance that obtains is full, color and luster is vivid, tasty fully.
The invention provides a kind of preparation method of spiced chicken, may further comprise the steps:
A) with chicken, killed or stripped feather off with pickle after ingredients solution mixes;
B) chicken, killed or stripped feather off after described the pickling is carried out boiling;
C) chicken, killed or stripped feather off after the described boiling is carried out drying;
D) with described dried spiced chicken sterilization.
Preferably, in the described step b), the temperature of described boiling is 70 ℃～100 ℃, and the time of described boiling is 10min～40min.
Preferably, in the described step c), the temperature of described drying is 50 ℃～80 ℃, and the time of described drying is 20min～80min.
Preferably, described step a) specifically comprises:
A1) with chicken, killed or stripped feather off with carry out knead-salting after ingredients solution mixes;
A2) chicken, killed or stripped feather off behind the knead-salting is left standstill pickle.
Preferably, described step a1) in, the pressure of described knead-salting is 0.05MPa～0.1MPa; The mode of described knead-salting is intermittently 15min of tumbling 15min, and effective tumbling time of described knead-salting is 1h～2h.
Preferably, described step a2) in, the described temperature of pickling that leaves standstill is 0 ℃～4 ℃, and described to leave standstill the time of pickling be 16h～24h, and the described mode of pickling of leaving standstill is for to stir once every 4h～12h.
Preferably, also comprise before the described step a):
Chicken, killed or stripped feather off is removed Superficial Foreign Body, cleaning.
Preferably, described batching comprises:
The salt of 1～2.5 weight portion;
0.5 the sugar of～2.5 weight portions;
0.2 the monosodium glutamate of～1 weight portion;
0.5 the soy sauce of～3 weight portions;
0.2 the scallion oil of the green onion of～2 weight portions or 0.02～0.3 weight portion;
0.1 the essence of～0.6 weight portion;
0.05 the sesame oil of～1 weight portion.
Preferably, the temperature of described sterilization is 100 ℃～125 ℃, and the time of described sterilization is 15min～60min.
Preferably, after the described step a), also comprise before the step b):
Chicken, killed or stripped feather off after pickling is carried out drying.
Compared with prior art, the present invention at first mixes chicken, killed or stripped feather off and pickles with ingredients solution, then successively the chicken, killed or stripped feather off after pickling is carried out boiling, drying and sterilization processing after, can obtain spiced chicken.In chicken, killed or stripped feather off and the ingredients solution mixing curing process, ingredients solution fully infiltrates chicken, killed or stripped feather off inside, makes chicken, killed or stripped feather off tasty fully; Follow-up digestion process can make spiced chicken internal moisture content increase, and realizes inner with outside water balance, thereby makes the spiced chicken outward appearance that obtains full, and it is aromatic strongly fragrant to distinguish the flavor of, tasty more abundant; Dry run after the boiling then can be removed the inner unnecessary moisture of spiced chicken, not only makes the product meat tight, and can keep product color, makes product not perishable.Further, the present invention carries out drying to chicken, killed or stripped feather off after pickling, before steaming, the chicken, killed or stripped feather off surface moisture is oozed out, seal the ingredients solution that infiltrates chicken, killed or stripped feather off inside in the curing process up for safekeeping thereby the chicken cuticulogenesis tightens, so that chicken, killed or stripped feather off is tasty more abundant; Simultaneously, after super-dry is processed, thereby water loss easier colouring in chicken surface makes the spiced chicken color and luster that obtains vivid.
The specific embodiment
The invention provides a kind of preparation method of spiced chicken, may further comprise the steps:
A) with chicken, killed or stripped feather off with pickle after ingredients solution mixes;
B) chicken, killed or stripped feather off after described the pickling is carried out boiling;
C) chicken, killed or stripped feather off after the described boiling is carried out drying;
D) with described dried spiced chicken sterilization.
The present invention is take whole chicken as raw material, and described whole chicken can be fresh whole chicken, also can be the whole chicken of quick-frozen.Described whole chicken is chicken, killed or stripped feather off, i.e. unhairing, the whole chicken that removes internal organ.
The present invention at first with chicken, killed or stripped feather off with pickle after ingredients solution mixes, make chicken, killed or stripped feather off fully tasty.Particularly, the present invention preferably pickles in accordance with the following methods:
A1) with chicken, killed or stripped feather off with carry out knead-salting after ingredients solution mixes;
A2) chicken, killed or stripped feather off behind the knead-salting is left standstill pickle.
The present invention with chicken, killed or stripped feather off with at first carry out knead-salting after ingredients solution mixes, the pressure of described knead-salting is preferably 0.05MPa～0.1MPa, more preferably 0.06MPa～0.09MPa; The mode of described knead-salting is preferably intermittently 15min of tumbling 15min, i.e. intermittent tumbling, and effective tumbling time of described knead-salting is preferably 1h～2h, more preferably 1.2h～1.8h.In the knead-salting process, it is inner that ingredients solution can fully infiltrate the chicken body, so that tasty more abundant.
In the present invention, described ingredients solution is the solution of the water-soluble rear formation of batching.The present invention does not have particular restriction to described batching, preferably includes:
The salt of 1～2.5 weight portion;
0.5 the sugar of～2.5 weight portions;
0.2 the monosodium glutamate of～1 weight portion;
0.5 the soy sauce of～3 weight portions;
0.2 the scallion oil of the green onion of～2 weight portions or 0.02～0.3 weight portion;
0.1 the essence of～0.6 weight portion;
0.05 the sesame oil of～1 weight portion.
In described batching, described salt is salt, and content is preferably 1.5～2 weight portions;
In described batching, described sugar is preferably white granulated sugar, and content is preferably 1～2 weight portion;
In described batching, the content of described monosodium glutamate is preferably 0.5～0.8 weight portion;
In described batching, the content of described soy sauce is preferably 1～2.5 weight portion;
In the described batching, the content of described green onion is preferably 0.5～1.5 weight portion; The content of described scallion oil is preferably 0.05～0.25 weight portion;
In described batching, the content of described essence is preferably 0.2～0.4 weight portion;
In described batching, the content of described sesame oil is preferably 0.1～0.8 weight portion.
When described batching was mixed with ingredients solution, the consumption of water was preferably 5～30 weight portions, more preferably 10～25 weight portions.
When described ingredients solution was mixed with chicken, killed or stripped feather off, the consumption of described chicken, killed or stripped feather off was 100 weight portions.
After knead-salting is finished, it is left standstill pickle, make tasty more abundant.The described temperature of pickling that leaves standstill is preferably 0 ℃～4 ℃, more preferably 1 ℃～2 ℃; Describedly leave standstill the time of pickling and be preferably 16h～24h, more preferably 18h～20h; The described mode of pickling that leaves standstill is preferably every 4h～12h and stirs once, more preferably stirs once every 8h～10h.
The present invention preferably before chicken, killed or stripped feather off is pickled, carries out preliminary treatment well known to those skilled in the art to it, as removes the foreign matters such as its hair root that shows, Mao Zhu, removes residual internal organ, cleaning, draining etc.
Pickle finish after, the chicken, killed or stripped feather off that obtains is carried out boiling, digestion process can make the complete slaking of chicken, and can make the spiced chicken outward appearance that obtains full, it is aromatic strongly fragrant to distinguish the flavor of, mouthfeel is better.Among the present invention, the temperature of described boiling is preferably 70 ℃～100 ℃, more preferably 80 ℃～90 ℃; The time of described boiling is preferably 10min～40min, more preferably 15min～30min.
After boiling was finished, the present invention carried out drying with the spiced chicken that obtains, and described drying can be removed the inner excessive moisture of spiced chicken, makes the spiced chicken meat that obtains tight, and can keep product color, makes product not perishable.The temperature of described drying is preferably 50 ℃～80 ℃, more preferably 65 ℃～80 ℃; The time of described drying is preferably 20min～80min, more preferably 30min～60min.
To can obtain direct-edible spiced chicken after the spiced chicken sterilization that obtain after the drying.In the present invention, described sterilization is preferably high temperature sterilization, and the temperature of described high temperature sterilization is preferably 100 ℃～125 ℃, more preferably 105 ℃～118 ℃; The time of described high temperature sterilization is preferably 15min～60min, more preferably 20min～50min.
The spiced chicken that the present invention obtains after preferably drying being processed carries out carrying out sterilization after the vacuum packaging well known to those skilled in the art again.
Pickle finish after, before the boiling, it is dry that the present invention preferably carries out the first time to described chicken, killed or stripped feather off.Described first time, drying was the slow ripe process of chicken, killed or stripped feather off, and the chicken, killed or stripped feather off surface moisture is oozed out, and sealed the ingredients solution that infiltrates chicken, killed or stripped feather off inside in the curing process up for safekeeping thereby the chicken cuticulogenesis tightens, so that chicken, killed or stripped feather off is tasty more abundant; Simultaneously, after for the first time dry processing, thereby water loss easier colouring in chicken surface makes the spiced chicken color and luster that obtains vivid.Described first time, drying was preferably carried out in drying box, and described first time, the temperature of drying was preferably 50 ℃～80 ℃, more preferably 60 ℃～75 ℃; The time of drying described first time is preferably 20min～100min, more preferably 30min～90min.
The spiced chicken that the present invention prepares is direct-edible, also can heat rear eating, and outward appearance is full, and it is aromatic strongly fragrant to distinguish the flavor of, and mouthfeel is better.
The present invention at first mixes chicken, killed or stripped feather off and pickles with ingredients solution, then successively the chicken, killed or stripped feather off after pickling is carried out boiling, drying and sterilization processing after, can obtain spiced chicken.In chicken, killed or stripped feather off and the ingredients solution mixing curing process, ingredients solution fully infiltrates chicken, killed or stripped feather off inside, makes chicken, killed or stripped feather off tasty fully; Follow-up digestion process can make spiced chicken internal moisture content increase, and realizes inner with outside water balance, thereby makes the spiced chicken outward appearance that obtains full, and it is aromatic strongly fragrant to distinguish the flavor of, tasty more abundant; Dry run after the boiling then can be removed the inner unnecessary moisture of spiced chicken, not only makes the product meat tight, and can keep product color, makes product not perishable.
Further, the present invention carries out drying to chicken, killed or stripped feather off after pickling, before steaming, the chicken, killed or stripped feather off surface moisture is oozed out, seal the ingredients solution that infiltrates chicken, killed or stripped feather off inside in the curing process up for safekeeping thereby the chicken cuticulogenesis tightens, so that chicken, killed or stripped feather off is tasty more abundant; Simultaneously, after super-dry is processed, thereby water loss easier colouring in chicken surface makes the spiced chicken color and luster that obtains vivid.
In order further to understand the present invention, below in conjunction with embodiment the preparation method of spiced chicken provided by the invention is described in detail.
Embodiment 1
0.1kg salt, 0.05kg white granulated sugar, 0.02kg monosodium glutamate, 0.05kg soy sauce, 0.02kg green onion, 0.01kg essence, 0.005kg sesame oil and 20kg water are mixed, obtain ingredients solution;
The 10kg chicken, killed or stripped feather off is mixed with above-mentioned ingredients solution, carry out knead-salting under 0.05MPa pressure, tumbling 15min is 15min intermittently, and effective tumbling time of knead-salting is 2h; Under 0 ℃, leave standstill after knead-salting is finished and pickle 24h, leave standstill in the curing process and stir once every 4h;
With the dry 20min in 80 ℃ drying box of the chicken, killed or stripped feather off after pickling, then at 70 ℃ of lower boiling 400min, dry 20min in 50 ℃ drying box obtains spiced chicken at last behind 100 ℃ of lower sterilization 60min again.
Described spiced chicken is observed, and its outward appearance is full, color and luster is vivid, the flavor is aromatic strongly fragrant.
Embodiment 2
0.2kg salt, 0.2kg white granulated sugar, 0.02kg monosodium glutamate, 0.1kg soy sauce, 0.05kg green onion, 0.05kg essence, 0.005kg sesame oil and 20kg water are mixed, obtain ingredients solution;
The 10kg chicken, killed or stripped feather off is mixed with above-mentioned ingredients solution, carry out knead-salting under 0.1MPa pressure, tumbling 15min is 15min intermittently, and effective tumbling time of knead-salting is 2h; Under 0 ℃, leave standstill after knead-salting is finished and pickle 24h, leave standstill in the curing process and stir once every 4h;
With the dry 80min in 50 ℃ drying box of the chicken, killed or stripped feather off after pickling, then at 80 ℃ of lower boiling 10min, dry 20min in 50 ℃ drying box obtains spiced chicken at last behind 100 ℃ of lower sterilization 60min again.
Described spiced chicken is observed, and its outward appearance is full, color and luster is vivid, the flavor is aromatic strongly fragrant.
Embodiment 3
0.15kg salt, 0.15kg white granulated sugar, 0.1kg monosodium glutamate, 0.25kg soy sauce, 0.15kg green onion, 0.03kg essence, 0.005kg sesame oil and 20kg water are mixed, obtain ingredients solution;
The 10kg chicken, killed or stripped feather off is mixed with above-mentioned ingredients solution, carry out knead-salting under 0.08MPa pressure, tumbling 15min is 15min intermittently, and effective tumbling time of knead-salting is 2h; Under 0 ℃, leave standstill after knead-salting is finished and pickle 24h, leave standstill in the curing process and stir once every 4h;
With the dry 40min in 70 ℃ drying box of the chicken, killed or stripped feather off after pickling, then at 100 ℃ of lower boiling 10min, dry 30min in 60 ℃ drying box obtains spiced chicken at last behind 100 ℃ of lower sterilization 60min again.
Described spiced chicken is observed, and its outward appearance is full, color and luster is vivid, the flavor is aromatic strongly fragrant.
Embodiment 4
0.18kg salt, 0.15kg white granulated sugar, 0.02kg monosodium glutamate, 0.25kg soy sauce, 0.15kg green onion, 0.05kg essence, 0.05kg sesame oil and 20kg water are mixed, obtain ingredients solution;
The 10kg chicken, killed or stripped feather off is mixed with above-mentioned ingredients solution, carry out knead-salting under 0.08MPa pressure, tumbling 15min is 15min intermittently, and effective tumbling time of knead-salting is 2h; Under 0 ℃, leave standstill after knead-salting is finished and pickle 24h, leave standstill in the curing process and stir once every 4h;
With the dry 60min in 70 ℃ drying box of the chicken, killed or stripped feather off after pickling, then at 80 ℃ of lower boiling 30min, dry 20min in 80 ℃ drying box obtains spiced chicken at last behind 100 ℃ of lower sterilization 60min again.
Described spiced chicken is observed, and its outward appearance is full, color and luster is vivid, the flavor is aromatic strongly fragrant.
Embodiment 5
0.15kg salt, 0.25kg white granulated sugar, 0.02kg monosodium glutamate, 0.25kg soy sauce, 0.2kg green onion, 0.06kg essence, 0.15kg sesame oil and 20kg water are mixed, obtain ingredients solution;
The 10kg chicken, killed or stripped feather off is mixed with above-mentioned ingredients solution, carry out knead-salting under 0.1MPa pressure, tumbling 15min is 15min intermittently, and effective tumbling time of knead-salting is 2h; Under 0 ℃, leave standstill after knead-salting is finished and pickle 24h, leave standstill in the curing process and stir once every 4h;
With the dry 100min in 50 ℃ drying box of the chicken, killed or stripped feather off after pickling, then at 100 ℃ of lower boiling 10min, dry 20min in 50 ℃ drying box obtains spiced chicken at last behind 100 ℃ of lower sterilization 60min again.
Described spiced chicken is observed, and its outward appearance is full, color and luster is vivid, the flavor is aromatic strongly fragrant.
Comparative example 1
10kg chicken, killed or stripped feather off, 2kg salt compounded of iodine, 0.2kg monosodium glutamate, 0.15kg essence, 0.05kg nitrite, 12g nutmeg, 9g Radix Glycyrrhizae, 15g cumin, 3g Chinese prickly ash, 2g fiber crops green pepper, 14g capsicum, 12g ginger, 6g spiceleaf, 7g white pepper, 12g anise, 27g fennel seeds and 7g hawthorn are added boiling in the boiling water, keep boiling 15min in the pot, soak 220min behind the fire of pass; With the 5min that under 170 ℃, fire-cures of the chicken, killed or stripped feather off after the boiling, obtain spiced chicken.
Embodiment 6
Respectively in Xi'an, Zhengzhou, Shenyang, 5 cities in Jinan and Kweiyang each investigate at random 100 people, mouthfeel, meat, the taste of the spiced chicken that embodiment 1～5 and comparative example 1 are prepared and chew the strength evaluation of marking: enjoying a lot is 5 minutes, like is 4 minutes, be generally 3 minutes, not liking is 2 minutes, and very not liking is 1 minute; Add up each index acquisition result more than 4 minutes, the result is referring to table 1, table 2, table 3, table 4 and table 5, the whole finding of the spiced chicken that table 1 provides for the embodiment of the invention 6, the regional finding of the mouthfeel of the spiced chicken that table 2 provides for the embodiment of the invention 6, the regional finding of the meat of the spiced chicken that table 3 provides for the embodiment of the invention 6, the regional finding of chewing strength of the spiced chicken that the regional finding of the taste of the spiced chicken that table 4 provides for the embodiment of the invention 6, table 5 provide for the embodiment of the invention 6.
The whole finding of the spiced chicken that table 1 embodiment of the invention 6 provides
As shown in Table 1, mouthfeel, meat, the taste of the spiced chicken that provides of the embodiment of the invention 1～5 and to chew strength more welcome.
The regional finding of the mouthfeel of the spiced chicken that table 2 embodiment of the invention 6 provides
As shown in Table 2, eastern region, west area, southern areas, northern territory and middle part are all more welcome at home for the spiced chicken mouthfeel that provides of the embodiment of the invention 1～5.
The regional finding of the meat of the spiced chicken that table 3 embodiment of the invention 6 provides
Known that by table 3 meat of the spiced chicken that the embodiment of the invention 1～5 provides at home eastern region, west area, southern areas, northern territory and middle part is all more welcome.
The regional finding of the taste of the spiced chicken that table 4 embodiment of the invention 6 provides
As shown in Table 4, eastern region, west area, southern areas, northern territory and middle part are all more welcome at home for the taste of the spiced chicken that provides of the embodiment of the invention 1～5.
The regional finding of chewing strength of the spiced chicken that table 5 embodiment of the invention 6 provides
As shown in Table 5, eastern region, west area, southern areas, northern territory and middle part are all more welcome at home for the strength of chewing of the spiced chicken that provides of the embodiment of the invention 1～5.
The explanation of above embodiment just is used for helping to understand method of the present invention and core concept thereof.Should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention, can also carry out some improvement and modification to the present invention, these improvement and modification also fall in the protection domain of claim of the present invention.
Claims (10)
1. the preparation method of a spiced chicken may further comprise the steps:
A) with chicken, killed or stripped feather off with pickle after ingredients solution mixes;
B) chicken, killed or stripped feather off after described the pickling is carried out boiling;
C) chicken, killed or stripped feather off after the described boiling is carried out drying;
D) with described dried spiced chicken sterilization.
2. preparation method according to claim 1 is characterized in that, in the described step b), the temperature of described boiling is 70 ℃～100 ℃, and the time of described boiling is 10min～40min.
3. preparation method according to claim 1 is characterized in that, in the described step c), the temperature of described drying is 50 ℃～80 ℃, and the time of described drying is 20min～80min.
4. the described preparation method of any one is characterized in that according to claim 1～3, and described step a) specifically comprises:
A1) with chicken, killed or stripped feather off with carry out knead-salting after ingredients solution mixes;
A2) chicken, killed or stripped feather off behind the knead-salting is left standstill pickle.
5. preparation method according to claim 4 is characterized in that, described step a1) in, the pressure of described knead-salting is 0.05MPa～0.1MPa; The mode of described knead-salting is intermittently 15min of tumbling 15min, and effective tumbling time of described knead-salting is 1h～2h.
6. preparation method according to claim 4 is characterized in that, described step a2) in, the described temperature of pickling that leaves standstill is 0 ℃～4 ℃, and it is described that to leave standstill the time of pickling be 16h～24h, and the described mode of pickling of leaving standstill is for to stir once every 4h～12h.
7. preparation method according to claim 1 is characterized in that, also comprises before the described step a):
Chicken, killed or stripped feather off is removed Superficial Foreign Body, cleaning.
8. preparation method according to claim 1 is characterized in that, described batching comprises:
The salt of 1～2.5 weight portion;
0.5 the sugar of～2.5 weight portions;
0.2 the monosodium glutamate of～1 weight portion;
0.5 the soy sauce of～3 weight portions;
0.2 the scallion oil of the green onion of～2 weight portions or 0.02～0.3 weight portion;
0.1 the essence of～0.6 weight portion;
0.05 the sesame oil of～1 weight portion.
9. preparation method according to claim 1 is characterized in that, the temperature of described sterilization is 100 ℃～125 ℃, and the time of described sterilization is 15min～60min.
10. preparation method according to claim 1 is characterized in that, also comprises after the described step a), before the step b):
Chicken, killed or stripped feather off after pickling is carried out drying.
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| CN106136098A (en) * | 2016-06-16 | 2016-11-23 | 孙远文 | A kind of processing technology of eight fragrant string chickens |
| CN107712660A (en) * | 2017-10-16 | 2018-02-23 | 赵银红 | Steamed chicken with oak leaves and cooking process |
| CN114747736A (en) * | 2022-04-20 | 2022-07-15 | 江西汪陂途泰和乌鸡发展有限公司 | Making method of sauced sliced black-bone chicken |
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| CN103141861A (en) * | 2013-02-22 | 2013-06-12 | 山东凤祥股份有限公司 | Method for making spiced chicken |
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| CN107712660A (en) * | 2017-10-16 | 2018-02-23 | 赵银红 | Steamed chicken with oak leaves and cooking process |
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