CN103141861A - Method for making spiced chicken - Google Patents
Method for making spiced chicken Download PDFInfo
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- CN103141861A CN103141861A CN2013100574393A CN201310057439A CN103141861A CN 103141861 A CN103141861 A CN 103141861A CN 2013100574393 A CN2013100574393 A CN 2013100574393A CN 201310057439 A CN201310057439 A CN 201310057439A CN 103141861 A CN103141861 A CN 103141861A
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Abstract
The invention provides a method for making spiced chicken. The method comprises the following steps of: (a) mixing killed chicken of which feathers are stripped off with seasoning solution and then pickling; (b) drying the pickled chicken; (c) steaming the dried chicken; and (d) sterilizing the steamed spiced chicken. In the process of mixing the chicken with the seasoning solution for pickling, the seasoning solution thoroughly penetrates into the chicken so that the chicken is thoroughly tasty; the subsequent drying process is capable of enabling the moisture on the surface of the chicken to seep so that the surface of the chicken is tightened so as to seal the seasoning solution penetrating into the chicken in the pickling process; in this way, the chicken is more thoroughly tasty; and simultaneously, after the drying treatment, the moisture on the surface of the chicken is lost so that coloring is easy; therefore, the obtained spiced chicken is bright in color and luster; steaming is performed after the drying treatment so that the obtained spiced chicken is full in appearance, full in flavor fragrant and good in taste.
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
The advantages such as chicken has fine and tender taste, delicious, the suitable multiple cooking method of flavour, being rich in nutrition, 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 as application number, at first with three yellow chicken unhairings, remove internal organ, clean, add major ingredient and auxiliary material poach tasty, 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 makes chicken 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, comprise the following steps:
A) with chicken, killed or stripped feather off with pickle after ingredients solution mixes;
B) chicken, killed or stripped feather off after described pickling is carried out drying;
C) described dried chicken, killed or stripped feather off is carried out boiling;
D) with the spiced chicken sterilization after described boiling.
Preferably, in described step b), the temperature of described drying is 50 ℃ ~ 80 ℃, and the time of described drying is 20min ~ 100min.
Preferably, in described step c), the temperature of described boiling is 70 ℃ ~ 100 ℃, and the time of described boiling is 10min ~ 40min.
Preferably, described step a) specifically comprises:
A1) with chicken, killed or stripped feather off with carry out knead-salting after ingredients solution mixes;
A2) pickle the chicken, killed or stripped feather off after knead-salting is standing.
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, described standing temperature of pickling is 0 ℃ ~ 4 ℃, and the described standing time of pickling is 16h ~ 24h, and described standing mode of pickling is for to stir once every 4h ~ 12h.
Preferably, also comprise before 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 described step c), also comprise before step d):
Spiced chicken after boiling is carried out dry for the second time.
Compared with prior art, at first the present invention mixes chicken, killed or stripped feather off and pickles with ingredients solution, after then successively the chicken, killed or stripped feather off after pickling being carried out drying, boiling and sterilization processing, can obtain spiced chicken.In chicken, killed or stripped feather off and 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 dry run can make the chicken, killed or stripped feather off surface moisture ooze out, and seals thereby the chicken epidermis occurs to tighten the ingredients solution that infiltrates chicken, killed or stripped feather off inside in curing process up for safekeeping, makes chicken, killed or stripped feather off tasty more abundant; Simultaneously, after super-dry is processed, thereby chicken surface water loss more easily paint, make the spiced chicken color and luster that obtains vivid; Carry out boiling again after super-dry is processed, can make the spiced chicken outward appearance that obtains full, distinguish the flavor of aromatic strongly fragrant, mouthfeel is better.
The specific embodiment
The invention provides a kind of preparation method of spiced chicken, comprise the following steps:
A) with chicken, killed or stripped feather off with pickle after ingredients solution mixes;
B) chicken, killed or stripped feather off after described pickling is carried out drying;
C) described dried chicken, killed or stripped feather off is carried out boiling;
D) with the spiced chicken sterilization after described boiling.
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) pickle the chicken, killed or stripped feather off after knead-salting is standing.
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 0.07MPa ~ 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, makes 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 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 completed, it is carried out standing pickling, make tasty more abundant.Described standing temperature of pickling is preferably 0 ℃ ~ 4 ℃, more preferably 1 ℃ ~ 2 ℃; The described standing time of pickling is preferably 16h ~ 24h, more preferably 18h ~ 20h; Described standing mode of pickling is preferably every 4h ~ 12h to be stirred once, more preferably stirs once every 8h ~ 10h.
The present invention preferably before chicken, killed or stripped feather off is pickled, carries out pretreatment 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 complete after, the present invention carries out drying to described chicken, killed or stripped feather off.Described drying is 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 seals thereby the chicken epidermis occurs to tighten the ingredients solution that infiltrates chicken, killed or stripped feather off inside in curing process up for safekeeping, makes chicken, killed or stripped feather off tasty more abundant; Simultaneously, after super-dry is processed, thereby chicken surface water loss more easily paint, make the spiced chicken color and luster that obtains vivid.Described drying is preferably carried out in drying box, and the temperature of described drying is preferably 50 ℃ ~ 80 ℃, more preferably 60 ℃ ~ 75 ℃; The time of described drying is preferably 20min ~ 100min, more preferably 30min ~ 90min.
After drying, 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, distinguishes the flavor of aromatic strongly fragrant, and mouthfeel is better.In 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 completed, the present invention preferably carried out the spiced chicken that obtains dry for the second time, and described drying for the second time 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 described temperature of drying for the second time is preferably 50 ℃ ~ 80 ℃, more preferably 65 ℃ ~ 80 ℃; The described time of drying for the second time is preferably 20min ~ 80min, more preferably 30min ~ 60min.
To can obtain direct-edible spiced chicken after the spiced chicken sterilization that obtain after the second 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 present invention preferably carries out the spiced chicken that obtains after dry processing for the second time to carry out sterilization after vacuum packaging well known to those skilled in the art again.
The spiced chicken that the present invention prepares is direct-edible, also can heat rear eating, and outward appearance is full, distinguishes the flavor of aromatic strongly fragrant, and mouthfeel is better.
At first the present invention mixes chicken, killed or stripped feather off and pickles with ingredients solution, after then successively the chicken, killed or stripped feather off after pickling being carried out drying, boiling and sterilization processing, can obtain spiced chicken.In chicken, killed or stripped feather off and 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 dry run can make the chicken, killed or stripped feather off surface moisture ooze out, and seals thereby the chicken epidermis occurs to tighten the ingredients solution that infiltrates chicken, killed or stripped feather off inside in curing process up for safekeeping, makes chicken, killed or stripped feather off tasty more abundant; Simultaneously, after super-dry is processed, thereby chicken surface water loss more easily paint, make the spiced chicken color and luster that obtains vivid; Carry out boiling again after super-dry is processed, can make the spiced chicken outward appearance that obtains full, distinguish the flavor of aromatic strongly fragrant, mouthfeel is better.
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; After knead-salting is completed under 0 ℃ the standing 24h that pickles, stir once every 4h in standing curing process;
With the dry 20min in the drying box of 80 ℃ of the chicken, killed or stripped feather off after pickling, then at 70 ℃ of lower boiling 400min, then in the drying box of 50 ℃ dry 20min, obtain spiced chicken at last after 100 ℃ of lower sterilization 60min.
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; After knead-salting is completed under 0 ℃ the standing 24h that pickles, stir once every 4h in standing curing process;
With the dry 80min in the drying box of 50 ℃ of the chicken, killed or stripped feather off after pickling, then at 80 ℃ of lower boiling 10min, then in the drying box of 50 ℃ dry 20min, obtain spiced chicken at last after 100 ℃ of lower sterilization 60min.
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; After knead-salting is completed under 0 ℃ the standing 24h that pickles, stir once every 4h in standing curing process;
With the dry 40min in the drying box of 70 ℃ of the chicken, killed or stripped feather off after pickling, then at 100 ℃ of lower boiling 10min, then in the drying box of 60 ℃ dry 30min, obtain spiced chicken at last after 100 ℃ of lower sterilization 60min.
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; After knead-salting is completed under 0 ℃ the standing 24h that pickles, stir once every 4h in standing curing process;
With the dry 60min in the drying box of 70 ℃ of the chicken, killed or stripped feather off after pickling, then at 80 ℃ of lower boiling 30min, then in the drying box of 80 ℃ dry 20min, obtain spiced chicken at last after 100 ℃ of lower sterilization 60min.
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; After knead-salting is completed under 0 ℃ the standing 24h that pickles, stir once every 4h in standing curing process;
With the dry 100min in the drying box of 50 ℃ of the chicken, killed or stripped feather off after pickling, then at 100 ℃ of lower boiling 10min, then in the drying box of 50 ℃ dry 20min, obtain spiced chicken at last after 100 ℃ of lower sterilization 60min.
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 boiling water, keep boiling 15min in pot, soak 220min after the fire of pass; Chicken, killed or stripped feather off after boiling is fire-cureed under 170 ℃ 5min obtains spiced chicken.
Embodiment 6
Respectively in Xi'an, Zhengzhou, Shenyang, Jinan and each random investigation 100 people of city, 5, Kweiyang, 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 the result of each index acquisition more than 4 minutes, 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 present invention 6, the regional finding of the mouthfeel of the spiced chicken that table 2 provides for the embodiment of the present invention 6, the regional finding of the meat of the spiced chicken that table 3 provides for the embodiment of the present 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 present invention 6, table 5 provide for the embodiment of the present invention 6.
The whole finding of the spiced chicken that table 1 embodiment of the present invention 6 provides
As shown in Table 1, mouthfeel, meat, the taste of the spiced chicken that provides of the embodiment of the present 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 present 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 present invention 1 ~ 5.
The regional finding of the meat of the spiced chicken that table 3 embodiment of the present invention 6 provides
Known by table 3, the meat of the spiced chicken that the embodiment of the present invention 1 ~ 5 provides eastern region, west area, southern areas, northern territory and middle part at home is all more welcome.
The regional finding of the taste of the spiced chicken that table 4 embodiment of the present 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 present invention 1 ~ 5.
The regional finding of chewing strength of the spiced chicken that table 5 embodiment of the present 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 present 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 comprises the following steps:
A) with chicken, killed or stripped feather off with pickle after ingredients solution mixes;
B) chicken, killed or stripped feather off after described pickling is carried out drying;
C) described dried chicken, killed or stripped feather off is carried out boiling;
D) with the spiced chicken sterilization after described boiling.
2. preparation method according to claim 1, is characterized in that, in described step b), the temperature of described drying is 50 ℃ ~ 80 ℃, and the time of described drying is 20min ~ 100min.
3. preparation method according to claim 2, is characterized in that, in described step c), the temperature of described boiling is 70 ℃ ~ 100 ℃, and the time of described boiling is 10min ~ 40min.
4. according to claim 1 ~ 3 described preparation methods of any one, is characterized in that, described step a) specifically comprises:
A1) with chicken, killed or stripped feather off with carry out knead-salting after ingredients solution mixes;
A2) pickle the chicken, killed or stripped feather off after knead-salting is standing.
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, described standing temperature of pickling is 0 ℃ ~ 4 ℃, and the described standing time of pickling is 16h ~ 24h, and described standing mode of pickling is for to stir once every 4h ~ 12h.
7. preparation method according to claim 1, is characterized in that, also comprises before 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 described step c), before step d):
Spiced chicken after boiling is carried out dry for the second time.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013100574393A CN103141861A (en) | 2013-02-22 | 2013-02-22 | Method for making spiced chicken |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013100574393A CN103141861A (en) | 2013-02-22 | 2013-02-22 | Method for making spiced chicken |
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| CN103141861A true CN103141861A (en) | 2013-06-12 |
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| CN103070410A (en) * | 2013-02-22 | 2013-05-01 | 山东凤祥股份有限公司 | Manufacturing method of spiced chicken |
| CN105077318A (en) * | 2015-08-28 | 2015-11-25 | 山东凤祥股份有限公司 | Constant temperature snack ready-to-eat meat product and preparation method thereof |
| CN111264783A (en) * | 2020-03-11 | 2020-06-12 | 南京尚品食品有限公司 | Novel processing method of leisure pot-stewed food |
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Application publication date: 20130612 |