CN103141860B - Black-bone chicken roll and preparation method thereof - Google Patents
Black-bone chicken roll and preparation method thereof Download PDFInfo
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- CN103141860B CN103141860B CN201210426942.7A CN201210426942A CN103141860B CN 103141860 B CN103141860 B CN 103141860B CN 201210426942 A CN201210426942 A CN 201210426942A CN 103141860 B CN103141860 B CN 103141860B
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Abstract
The invention discloses a black-bone chicken roll and a preparation method thereof. A raw cylindrical black-bone chicken roll is processed from chicken and black-bone chicken by rolling, mixing, filling, pickling and quick-freezing. The product prepared by the invention can be cut into thin sheets by a flaker; and the chicken can be eaten by boiling in a hot pot or cooking, so as to not only ensure nutrition and delicious taste of the chicken and endow the chicken with fresh and tender texture, but also make full use of mince of chicken and black-bone chicken. The method lowers cost, and provides a more convenient way for eating black-bone chicken.
Description
Technical field
The present invention relates to a kind of chicken products, be specifically related to a kind of chicken and black-bone chicken roulade and preparation method thereof.
Background technology
Blackbone Chicken is the chicken that a kind of nutritive value is higher, because black-bone chicken build is less, manufacturing and processing enterprise is caused to create a large amount of fritter blackbone Chickens and the broken chicken source of crow in process of production, food and drink is the broken black-bone chicken cube meat in morphologic criteria cutout corner ensureing dish when cooking, moreover directly rinse in chafing dish with blackbone Chicken, to cook used time mouthfeel, shape is unsatisfactory, how to satisfy the demands of consumers, improve blackbone Chicken utilization rate and quality mouthfeel, by to be solved for the blackbone Chicken product assistant officer that the processability of blackbone Chicken and these raw materials of conversion become a kind of high-quality.
Summary of the invention
The object of the invention is to solve the above-mentioned technical problem existed in prior art, a kind of black-bone chicken roulade and preparation method thereof is provided.
For realizing above-mentioned technical problem, the technical solution used in the present invention is as follows:
Black-bone chicken roulade of the present invention, the raw meat products processed of the black-bone chicken roulade become with non-blackbone Chicken mixing quick-frozen aft-loaded airfoil with blackbone Chicken.
The mass ratio of described blackbone Chicken and non-blackbone Chicken is 10-100:10-100.
The raw material of described black-bone chicken roulade consists of: blackbone Chicken 10-100 weight portion, chicken 10-100 weight portion, salt 0.5-1.5 weight portion, different Vc sodium 0.1-0.2 weight portion, white sugar 0.5-1 weight portion, water 5-10 weight portion, water retention agent 0.3-0.4 weight portion.
Described water retention agent be national regulation permission to use have water retention agent, to be specifically as follows in sodium hydrogen phosphate, calgon, sodium phosphate trimer, sodium pyrophosphate, sodium dihydrogen phosphate, sodium hydrogen phosphate, calcium dihydrogen phosphate, calcium phosphate, Sodium Acid Pyrophosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate any one or multiple.
The preparation method of black-bone chicken roulade of the present invention,
(1) chicken pretreatment: fresh chicken is cleaned, dry for subsequent use;
(2) tumbling: by blackbone Chicken 10-100 weight portion, chicken 10-100 weight portion, salt 0.5-1.5 weight portion, different Vc sodium 0.1-0.2 weight portion, white sugar 0.5-1 weight portion, water 5-10 weight portion, water retention agent 0.3-0.4 weight portion, join tumbling 25-35 minute in tumbler;
(3) filling: pour in tubular membrane by meat material good for tumbling, two ends punched-card machine is checked card and is tamping;
(4) pickle: maintenance temperature is 0-4 DEG C, pickles 5-10 hour;
(5) quick-frozen: freeze to central temperature≤-18 DEG C, obtains blackbone Chicken goods, and namely slicing obtains without chicken croquette.
The black-bone chicken roulade that the product composition of black-bone chicken roulade of the present invention and processing technology process, not only take full advantage of blackbone Chicken and chicken source, reduce cost, and the black-bone chicken roulade be processed into is applicable to using chipper flaking very much, is conducive to directly to rinse use of cooking when edible chafing dish.And this new technology, new product have the very large market space.
Detailed description of the invention
embodiment 1
The raw material of the black-bone chicken roulade of the present embodiment consists of: blackbone Chicken 10Kg, chicken 100Kg, salt 0.8Kg, different Vc sodium 0.1Kg, white sugar 0.7Kg, water 7Kg, water retention agent 0.35Kg.
Preparation method is as follows,
(1) chicken pretreatment: fresh chicken is cleaned, dry for subsequent use;
(2) tumbling: by the chicken of above-mentioned formula ratio and auxiliary material, to join in tumbler tumbling 25 minutes;
(3) filling: pour in tubular membrane by meat material good for tumbling, two ends punched-card machine is checked card and is tamping;
(4) pickle: maintenance temperature is 0-4 DEG C, pickles 10 hours;
(5) quick-frozen: freeze to central temperature≤-18 DEG C, obtains blackbone Chicken goods, and namely slicing obtains without chicken croquette.
embodiment 2
The raw material of the black-bone chicken roulade of the present embodiment consists of: blackbone Chicken 10Kg, chicken 10Kg, salt 0.15Kg, different Vc sodium 0.1Kg, white sugar 0.5Kg, water 5Kg, water retention agent 0.3Kg.
Preparation method is as follows,
(1) chicken pretreatment: fresh chicken is cleaned, dry for subsequent use;
(2) tumbling: by the chicken of above-mentioned formula ratio and auxiliary material, to join in tumbler tumbling 35 minutes;
(3) filling: pour in tubular membrane by meat material good for tumbling, two ends punched-card machine is checked card and is tamping;
(4) pickle: maintenance temperature is 0-4 DEG C, pickles 5 hours;
(5) quick-frozen: freeze to central temperature≤-18 DEG C, obtains blackbone Chicken goods, and namely slicing obtains without chicken croquette.
embodiment 3
The raw material of the black-bone chicken roulade of the present embodiment consists of: blackbone Chicken 50Kg, chicken 80Kg, salt 1.3Kg, different Vc sodium 0.16Kg, white sugar 0.8Kg, water 8Kg, water retention agent 3Kg.
Preparation method is as follows,
(1) chicken pretreatment: fresh chicken is cleaned, dry for subsequent use;
(2) tumbling: by the chicken of above-mentioned formula ratio and auxiliary material, to join in tumbler tumbling 30 minutes;
(3) filling: pour in tubular membrane by meat material good for tumbling, two ends punched-card machine is checked card and is tamping;
(4) pickle: maintenance temperature is 0-4 DEG C, pickles 8 hours;
(5) quick-frozen: freeze to central temperature≤-18 DEG C, obtains blackbone Chicken goods, and namely slicing obtains without chicken croquette.
embodiment 4
The raw material of the black-bone chicken roulade of the present embodiment consists of: blackbone Chicken 100Kg, chicken 10Kg, salt 1.2Kg, different Vc sodium 0.15Kg, white sugar 0.6Kg, water 6Kg, water retention agent 0.4Kg.
Preparation method is as follows,
(1) chicken pretreatment: fresh chicken is cleaned, dry for subsequent use;
(2) tumbling: by the chicken of above-mentioned formula ratio and auxiliary material, to join in tumbler tumbling 32 minutes;
(3) filling: pour in tubular membrane by meat material good for tumbling, two ends punched-card machine is checked card and is tamping;
(4) pickle: maintenance temperature is 0-4 DEG C, pickles 6 hours;
(5) quick-frozen: freeze to central temperature≤-18 DEG C, obtains blackbone Chicken goods, and namely slicing obtains without chicken croquette.
embodiment 5
The raw material of the black-bone chicken roulade of the present embodiment consists of: blackbone Chicken 20Kg, chicken 60Kg, salt 0.5Kg, different Vc sodium 0.12Kg, white sugar 0.6Kg, water 6Kg, water retention agent 0.38Kg.
Preparation method is as follows,
(1) chicken pretreatment: fresh chicken is cleaned, dry for subsequent use;
(2) tumbling: by the chicken of above-mentioned formula ratio and auxiliary material, to join in tumbler tumbling 28 minutes;
(3) filling: pour in tubular membrane by meat material good for tumbling, two ends punched-card machine is checked card and is tamping;
(4) pickle: maintenance temperature is 0-4 DEG C, pickles 6 hours;
(5) quick-frozen: freeze to central temperature≤-18 DEG C, obtains blackbone Chicken goods, and namely slicing obtains without chicken croquette.
embodiment 6
The raw material of the black-bone chicken roulade of the present embodiment consists of: blackbone Chicken 100Kg, chicken 100Kg, salt 1.5Kg, different Vc sodium 0.2Kg, white sugar 1Kg, water 10Kg, water retention agent 0.4Kg.
Preparation method is as follows,
(1) chicken pretreatment: fresh chicken is cleaned, dry for subsequent use;
(2) tumbling: by the chicken of above-mentioned formula ratio and auxiliary material, to join in tumbler tumbling 35 minutes;
(3) filling: pour in tubular membrane by meat material good for tumbling, two ends punched-card machine is checked card and is tamping;
(4) pickle: maintenance temperature is 0-4 DEG C, pickles 10 hours;
(5) quick-frozen: freeze to central temperature≤-18 DEG C, obtains blackbone Chicken goods, and namely slicing obtains without chicken croquette.
Claims (1)
1. a preparation method for black-bone chicken roulade, is characterized in that: the raw meat products processed of the black-bone chicken roulade become with non-blackbone Chicken mixing quick-frozen aft-loaded airfoil with blackbone Chicken;
The raw material of black-bone chicken roulade consists of: blackbone Chicken 20Kg, chicken 60Kg, salt 0.5Kg, different Vc sodium 0.12Kg, white sugar 0.6Kg, water 6Kg, water retention agent 0.38Kg;
Preparation method is as follows,
(1) chicken pretreatment: fresh chicken is cleaned, dry for subsequent use;
(2) tumbling: by the chicken of above-mentioned formula ratio and auxiliary material, to join in tumbler tumbling 28 minutes;
(3) filling: pour in tubular membrane by meat material good for tumbling, two ends punched-card machine is checked card and is tamping;
(4) pickle: maintenance temperature is 0-4 DEG C, pickles 6 hours;
(5) quick-frozen: freeze to central temperature≤-18 DEG C, obtains blackbone Chicken goods, and namely slicing obtains black-bone chicken roulade.
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| CN201210426942.7A CN103141860B (en) | 2012-10-31 | 2012-10-31 | Black-bone chicken roll and preparation method thereof |
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| CN201210426942.7A CN103141860B (en) | 2012-10-31 | 2012-10-31 | Black-bone chicken roll and preparation method thereof |
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| CN103141860A CN103141860A (en) | 2013-06-12 |
| CN103141860B true CN103141860B (en) | 2015-06-24 |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349060A (en) * | 2013-06-20 | 2013-10-16 | 南京宝迪农业科技有限公司 | Production method of quick-frozen and processed pork spare ribs |
| CN103404898A (en) * | 2013-08-29 | 2013-11-27 | 河南省淇县永达食业有限公司 | Preparation method of gizzard chicken rolls |
| CN106562222A (en) * | 2015-10-10 | 2017-04-19 | 内蒙古大牧场牧业(集团)有限责任公司 | Making method of chilled meat roll |
| CN105475873A (en) * | 2015-11-26 | 2016-04-13 | 河南省淇县永达食业有限公司 | Cheese-containing chicken roll and preparation method thereof |
| CN105942256A (en) * | 2016-05-17 | 2016-09-21 | 句容市红掌食品有限公司 | Goose roll and preparation method thereof |
| CN105995607A (en) * | 2016-05-17 | 2016-10-12 | 句容市红掌食品有限公司 | Antibacterial goose rolls and preparation method thereof |
| CN106616473A (en) * | 2016-09-20 | 2017-05-10 | 成都大学 | Pre-conditioning meat rolls and processing method thereof |
| CN112155175A (en) * | 2020-10-22 | 2021-01-01 | 鹤壁越汇食品有限公司 | Method for making chicken product |
| CN113974088A (en) * | 2021-10-29 | 2022-01-28 | 鹤壁越汇食品有限公司 | Beef tallow black chicken roll with excellent taste and preparation process thereof |
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| CN102370185A (en) * | 2011-07-04 | 2012-03-14 | 天津宝迪农业科技股份有限公司 | Instant nutritious black bone chicken and preparation method thereof |
| CN102406182A (en) * | 2011-02-23 | 2012-04-11 | 河南省淇县永达食业有限公司 | White-interior black-exterior gallus-domesticus sandwich ball and making method thereof |
| 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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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101720940A (en) * | 2008-10-11 | 2010-06-09 | 青岛康大食品有限公司 | Method for processing animal minced meat |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102406182A (en) * | 2011-02-23 | 2012-04-11 | 河南省淇县永达食业有限公司 | White-interior black-exterior gallus-domesticus sandwich ball and making method thereof |
| CN102370185A (en) * | 2011-07-04 | 2012-03-14 | 天津宝迪农业科技股份有限公司 | Instant nutritious black bone chicken and preparation method thereof |
| 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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Effective date of registration: 20170105 Address after: Hebi City, Henan province Qixian County 456750 West Road South West of Yongda company hospital Patentee after: HEBI YONGDA FOOD Co.,Ltd. Address before: Hebi City, Henan province Qixian County 456750 West Loop South West Patentee before: HENAN PROVINCE QI COUNTY YONGDA FOOD INDUSTRY Co.,Ltd. |
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