CN103251069A - Novel process for producing salted drumstick - Google Patents
Novel process for producing salted drumstick Download PDFInfo
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- CN103251069A CN103251069A CN2013101618825A CN201310161882A CN103251069A CN 103251069 A CN103251069 A CN 103251069A CN 2013101618825 A CN2013101618825 A CN 2013101618825A CN 201310161882 A CN201310161882 A CN 201310161882A CN 103251069 A CN103251069 A CN 103251069A
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Abstract
The invention discloses a novel process for producing salted drumstick. The new process comprises the following steps of: firstly unfreezing frozen drumstick with flowing water, or directly using fresh drumstick, removing remaining feathers, washing bloodstains and blots, and draining for later use; then adding 0.006-0.014kg of salted powder and 0.10-0.24kg of salt in every one kilogram of drumstick, uniformly mixing the salted powder and the salt, pickling for 3-6 hours at the temperature of 4-8 DEG C, and stirring up and down once every 1.5-2 hours so as to pickle uniformly; precooking, suspending the drumstick in microwave equipment, heating and aging for 7-10 minutes under the condition that an initial microwave power density is 3-3.6 W in every gram of drumstick; drying, packaging and sterilizing so as to form the salted drumstick. The moisture content of the produced salted drumstick reaches about 53%, a shearing force measured by an instrument reaches 3.67 Kgf, and the chicken has good fiber feel and elasticity; the production technology is simple, facilitates standardized operation and is free of bittern; and the production time is greatly shortened.
Description
Technical field
The present invention relates to a kind of Salt roasted chicken leg, particularly relate to a kind of Salt roasted chicken leg production new technique, specifically is that a kind of production efficiency height, fiber sense are strong and have a new process for producing of the baked local flavor chicken leg of typical Yan.
Background technology
The “ of the Hakkas Salt roasted chicken " legend be of long duration, well-known throughout the country, method for making is long lasting.But the workshop-based traditional mode of production mode of the many employings of the production of Salt Baked Chicken, Hakka Style at present, sanitary condition is poor, and without sterilization processing, residual micro organism quantity is more, product needed low tempertaure storage and sale, preservation term is shorter.Simultaneously, production management and operation are lack of standardization, and processing technology falls behind, and manual steps is many, and mechanization degree is low, unstable product quality.Existing Salt Baked Chicken, Hakka Style cooked meat product mostly is deepfreeze seasoning, transportation and sale on the market, adds multiple anticorrisive agent (as potassium sorbate etc.), and the goods mouthfeel is poor, and storage period is short, and is easily corrupt rotten, carries inconvenience.Producer is for the normal excessive adding food preservative of the preservation term that prolongs goods, cause goods anticorrisive agent often to occur adding and exceed standard, violate a ban to add anticorrisive agent (as Sodium Benzoate etc.), or microorganism problem such as exceed standard, greatly reduce the edible safety of goods, influenced product prestige and the competitiveness on the market at home and abroad, hinder further developing of suitability for industrialized production, limited sale and the popularization of this Hakkas's tradition famous dish.
Summary of the invention
The objective of the invention is to overcome the shortcoming of prior art, provide that the high, Salt roasted chicken of a kind of production efficiency leg product meat is good, the fiber sense is strong, safe, the finished product output time is short, be convenient to the standardized operation De of factory Salt roasted chicken leg production new technique.
Purpose of the present invention is achieved through the following technical solutions:
A kind of Salt roasted chicken leg production new technique comprises the steps:
(1) raw material selection and cleaning: freezing chicken leg is thawed with flowing water, or directly use fresh chicken leg, pull out residual feather, flush away bloodstain and spot drain stand-by;
(2) pickle: the ratio that adds the baked powder of 0.006～0.014kg Yan and 0.10～0.24kg salt according to every kg chicken leg mixes Salt roasted chicken powder and salt, and pickles 3～6h under 4～8 ℃ of conditions, and per 1.5～2h stirs once up and down, so that pickle evenly;
(3) precook: clear water burns to boiling, adds the chicken leg after pickling, and the control firepower seethes with excitement the water that adds the chicken leg after pickling in 2～4mins, continue boiling 30s～2min; Pull out immediately after boiling, with cold water soak 30s～1min, repeat 2～4 times; Cooled chicken leg drains stand-by;
(4) microwave ripening: chicken leg is hung in the microwave equipment, under initial Microwave Power Density 3～3.6W/ (g chicken leg), add thermal maturation 7～10min;
(5) drying: the chicken leg after the slaking is tiled in the sieve, carries out heated-air drying in baking oven or drying room, hot blast temperature is 50～65 ℃, dry 1～2.5h;
(6) packing: with dried chicken leg cooling, in the retort pouch of packing into rapidly, vacuum seal;
(7) sterilization: the chicken leg after will packing carries out pasteurization, and goods are cooled to room temperature, is finished product.
Be further to realize the present invention, the baked powder of described Yan be with the husky ginger powder of raw material, galangal, monosodium glutamate, sucrose and salt by mass ratio 35: 0.5: 30: mix at 20: 100.
The microwave frequency of described microwave ripening is 2450MHz.The microwave frequency that acquiescence is used in China's food industry is 2450MHz
Described pasteurization is at 110～115 ℃ of following sterilization 10～15min.
Described sieve is preferably the square sieve.
Microwave Treatment used in the prior art is used for sterilization substantially.Microwave Treatment makes the chicken slaking for heating among the present invention, especially plays the effect of drying, dehydration.Water content is generally about 70～75% in the chicken, in the prior art just at last dry back moisture also can only be reduced to about 60%, and oven drying temperature height, time are long, the easy oxidation of chicken, growth of microorganism is bred also many.And heating using microwave is rapid, dehydrating effect also clearly, moisture can reach about 55% in the chicken in 10min.The inventor is through a large amount of tests, and chicken was again through high temperature sterilization after discovery moisture was reduced to this degree, and meat just is not easy soft mashed, chews strength, meets the mouthfeel requirement of Salt roasted chicken.The chicken (growth period is short, and the heating back is easily soft mashed) of the chicken that scale is raised adopts the present invention also can produce high-quality De Salt roasted chicken goods, and the sense of chicken fiber is strong, and the comparison bavin of tasting is chewed strength.
The present invention compared with prior art has following advantage and beneficial effect:
1, the technological process of production of the present invention is simple, be convenient to standardized operation, compare with traditional De Salt roasted chicken and existing suitability for industrialized production, do not need stew in soy sauce Ji the baked technology of Yan, and also shorten (traditional drying arts demand 3～5h) greatly than traditional handicraft drying time, make the whole process time shorten greatly, production efficiency improves greatly.
2, the new technology production De Salt roasted chicken leg moisture that proposes through the present invention reaches about 53%, and the Instrument measuring shearing force reaches 3.67 kilograms, and the sense of chicken fiber is strong, and bite is arranged.Product does not add any anticorrisive agent, preserves under the normal temperature 4 months and does not influence edible quality.
The specific embodiment
For understanding the present invention better, the present invention will be further described below in conjunction with embodiment, and the inventor has had many successful embodiment by further investigation and test, but the scope of protection of present invention is not limited to the scope of embodiment statement.
Embodiment 1
(1) raw material selection and cleaning
Freezing chicken leg thawed with flowing water pull out residual feather, flush away bloodstain and spot drain stand-by.
(2) pickle
Get chicken leg 5kg, the baked powder 0.03kg of Qu Yan and salt 0.5kg mix in addition, mixture is all evenly spread upon the chicken leg surface, and pickle 6h under 4 ℃ of conditions, and every 2h stirs once up and down, so that pickle evenly.The baked powder of Yan be with the husky ginger powder of raw material, galangal, monosodium glutamate, sucrose and salt by mass ratio 35: 0.5: 30: mix at 20: 100.
(3) precook
Get clear water 6kg and burn to boiling, add the chicken leg of pickling, the control firepower seethes with excitement it in 4min, continue boiling 30s.Pull out immediately after boiling, use cold water soak 30s, repeat 3 times.Cooled chicken leg drains stand-by.
(4) microwave ripening
Chicken leg is hung in the microwave equipment, under initial Microwave Power Density 3.6W/ (g chicken leg), add thermal maturation 7min.W/ (g chicken leg) is Microwave Power Density unit, be equivalent to every g chicken leg the amount of obtainable microwave power.The microwave frequency that acquiescence is used in China's food industry is 2450MHz.
(5) drying
Chicken leg after the slaking is tiled in the square sieve (being convenient to aeration-drying), carries out heated-air drying in baking oven or drying room, hot blast temperature is 50 ℃, dry 2.5h.
(6) packing
With dried chicken leg cooling, in the retort pouch of packing into rapidly, vacuum seal.
(7) sterilization
Chicken leg after the packing is carried out pasteurization, 115 ℃ of following sterilization 10min, goods are cooled to room temperature and are finished product.
After testing, present embodiment gained Salt roasted chicken leg moisture is about 55%, shearing force reaches 3.5 kilograms (Britain Stable Micro Systems company's T A-XT2i type matter structure instrument, shearing force experiment), and the sense of chicken fiber is strong, chew strength, mouthfeel is similar to the commercial like product, and product adds any anticorrisive agent after sterilization, reach commercial sterilization requirement (the check GB/T4789.26-2003 of food hygiene Micro biological Tests tinned food commercial sterilization), the shelf-life can reach 3～4 months.
The present embodiment technological process of production is simple, be convenient to standardized operation, compare with traditional De Salt roasted chicken and existing suitability for industrialized production, do not need stew in soy sauce Ji the baked technology of Yan, and also shorten (traditional drying arts demand 3～5h) greatly than traditional handicraft drying time, make the whole process time shorten greatly, production efficiency improves greatly.
Embodiment 2
(1) raw material selection and cleaning
Directly use fresh chicken leg (chicken that scale is raised, half a year), pull out residual feather, flush away bloodstain and spot drain stand-by.
(2) pickle
Get chicken leg 5kg, the baked powder of Qu Yan (commercially available) 0.07kg and salt 1.2kg mix in addition, mixture is all evenly spread upon the chicken leg surface, and pickle 3h under 8 ℃ of conditions, and every 1.5h stirs once up and down, so that pickle evenly.
(3) precook
Get clear water 10kg and burn to boiling, add the chicken leg of pickling, the control firepower seethes with excitement it in 2min, continue boiling 2min.Pull out immediately after boiling, use cold water soak 1min, repeat 2 times.Cooled chicken leg drains stand-by.
(4) microwave ripening
Chicken leg is hung in the microwave equipment, under initial Microwave Power Density 3W/g, add thermal maturation 10min.
(5) drying
Chicken leg after the slaking is tiled in the square sieve, carries out heated-air drying in baking oven or drying room, hot blast temperature is 65 ℃, dry 1h.
(6) packing
With dried chicken leg cooling, in the retort pouch of packing into rapidly, vacuum seal.
(7) sterilization
Chicken leg after the packing is carried out pasteurization, 110 ℃ of following sterilization 15min, goods are cooled to room temperature and are finished product.
After testing, present embodiment gained Salt roasted chicken leg moisture is about 55%, and shearing force reaches 3.3 kilograms, chews strength, and product adds any anticorrisive agent after sterilization, reach the commercial sterilization requirement, and the shelf-life can reach 4 months.
Embodiment 3
(1) raw material selection and cleaning
Freezing chicken leg (chicken that scale is raised, half a year) is thawed with flowing water, pull out residual feather, flush away bloodstain and spot drain stand-by.
(2) pickle
Get chicken leg 5kg, the baked powder 0.05kg of Qu Yan and salt 0.9kg mix in addition, mixture is all evenly spread upon the chicken leg surface, and pickle 5h under 6 ℃ of conditions, and every 1.8h stirs once up and down, so that pickle evenly.The baked powder of Yan be with the husky ginger powder of raw material, galangal, monosodium glutamate, sucrose and salt by mass ratio 35: 0.5: 30: mix at 20: 100.
(3) precook
Get clear water 8kg and burn to boiling, add the chicken leg of pickling, the control firepower seethes with excitement it in 3min, continue boiling 1min.Pull out immediately after boiling, use cold water soak 45s, repeat 4 times.Cooled chicken leg drains stand-by.
(4) microwave ripening
Chicken leg is hung in the microwave equipment, under initial Microwave Power Density 3.2W/g, add thermal maturation 8min.
(5) drying
Chicken leg after the slaking is tiled in the square sieve, carries out heated-air drying in baking oven or drying room, hot blast temperature is 60 ℃, dry 2h.
(6) packing
With dried chicken leg cooling, in the retort pouch of packing into rapidly, vacuum seal.
(7) sterilization
Chicken leg after the packing is carried out pasteurization, 113 ℃ of following sterilization 12min, goods are cooled to room temperature and are finished product.
After testing, present embodiment gained Salt roasted chicken leg moisture is about 53%, and shearing force reaches 3.86 kilograms, chew strength, mouthfeel is similar to the commercial like product, and product is after sterilization, add any anticorrisive agent, reach the commercial sterilization requirement, the shelf-life can reach 4 months.
Claims (5)
1. a Salt roasted chicken leg production new technique is characterized in that comprising the steps:
(1) raw material selection and cleaning: freezing chicken leg is thawed with flowing water, or directly use fresh chicken leg, pull out residual feather, flush away bloodstain and spot drain stand-by;
(2) pickle: the ratio that adds the baked powder of 0.006～0.014kg Yan and 0.10～0.24kg salt according to every kg chicken leg mixes Salt roasted chicken powder and salt, and pickles 3～6h under 4～8 ℃ of conditions, and per 1.5～2h stirs once up and down, so that pickle evenly;
(3) precook: clear water burns to boiling, adds the chicken leg after pickling, and the control firepower seethes with excitement the water that adds the chicken leg after pickling in 2～4mins, continue boiling 30s～2min; Pull out immediately after boiling, with cold water soak 30s～1min, repeat 2～4 times; Cooled chicken leg drains stand-by;
(4) microwave ripening: chicken leg is hung in the microwave equipment, under initial Microwave Power Density 3～3.6W/ (g chicken leg), add thermal maturation 7～10min;
(5) drying: the chicken leg after the slaking is tiled in the sieve, carries out heated-air drying in baking oven or drying room, hot blast temperature is 50～65 ℃, dry 1～2.5h;
(6) packing: with dried chicken leg cooling, in the retort pouch of packing into rapidly, vacuum seal;
(7) sterilization: the chicken leg after will packing carries out pasteurization, and goods are cooled to room temperature, is finished product.
2. Salt roasted chicken leg production new technique according to claim 1 is characterized in that, the baked powder of described Yan be with the husky ginger powder of raw material, galangal, monosodium glutamate, sucrose and salt by mass ratio 35: 0.5: 30: mix at 20: 100.
3. Salt roasted chicken leg production new technique according to claim 1 is characterized in that, the microwave frequency of described microwave ripening is 2450MHz.
4. Salt roasted chicken leg production new technique according to claim 1 is characterized in that, described pasteurization is at 110～115 ℃ of following sterilization 10～15min.
5. Salt roasted chicken leg production new technique according to claim 1 is characterized in that, described sieve is the square sieve.
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Cited By (11)
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| CN103478757A (en) * | 2013-09-05 | 2014-01-01 | 广东省农业科学院蚕业与农产品加工研究所 | Processing method of salt roasted chicken |
| CN103766943A (en) * | 2013-12-15 | 2014-05-07 | 向波 | Local and domestic chick embryo |
| CN103783491A (en) * | 2013-11-26 | 2014-05-14 | 华南农业大学 | Composition applicable to protecting color of salt roasted chicken and production method for salt roasted chicken with stable color and luster |
| CN104585785A (en) * | 2015-02-06 | 2015-05-06 | 广西大学 | Salt-baked duck leg and preparation method thereof |
| CN104757577A (en) * | 2015-03-29 | 2015-07-08 | 安徽先知缘食品有限公司 | Salt baked preserved duck leg and preparation method thereof |
| CN105166814A (en) * | 2015-10-15 | 2015-12-23 | 广东好味来食品有限公司 | Marinating formula and method of poultry meat |
| CN106578974A (en) * | 2016-11-24 | 2017-04-26 | 佛山科学技术学院 | Hakka salted pork and preparation method of same |
| CN106579007A (en) * | 2016-11-24 | 2017-04-26 | 佛山科学技术学院 | Hakka salty chicken and preparation method thereof |
| CN106722320A (en) * | 2016-12-30 | 2017-05-31 | 湖北神丹健康食品有限公司 | Baked Chinese toon birds of Yan and preparation method thereof |
| CN110074344A (en) * | 2019-05-13 | 2019-08-02 | 安徽广泰食品科技有限公司 | A kind of duck leg production method improving shelf-life and mouthfeel |
| CN114521634A (en) * | 2022-03-08 | 2022-05-24 | 南涧秉炎农牧食品开发有限责任公司 | Salt baked chicken and preparation method thereof |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478757B (en) * | 2013-09-05 | 2015-06-03 | 广东省农业科学院蚕业与农产品加工研究所 | Processing method of salt roasted chicken |
| CN103478757A (en) * | 2013-09-05 | 2014-01-01 | 广东省农业科学院蚕业与农产品加工研究所 | Processing method of salt roasted chicken |
| CN103783491B (en) * | 2013-11-26 | 2016-05-25 | 华南农业大学 | A kind ofly be applicable to composition that Salt roasted chicken protects look with the stable preparation method of Salt roasted chicken color and luster |
| CN103783491A (en) * | 2013-11-26 | 2014-05-14 | 华南农业大学 | Composition applicable to protecting color of salt roasted chicken and production method for salt roasted chicken with stable color and luster |
| CN103766943A (en) * | 2013-12-15 | 2014-05-07 | 向波 | Local and domestic chick embryo |
| CN104585785A (en) * | 2015-02-06 | 2015-05-06 | 广西大学 | Salt-baked duck leg and preparation method thereof |
| CN104757577A (en) * | 2015-03-29 | 2015-07-08 | 安徽先知缘食品有限公司 | Salt baked preserved duck leg and preparation method thereof |
| CN105166814A (en) * | 2015-10-15 | 2015-12-23 | 广东好味来食品有限公司 | Marinating formula and method of poultry meat |
| CN105166814B (en) * | 2015-10-15 | 2018-08-28 | 广东好味来食品有限公司 | A kind of the stew in soy sauce formula and its marinating method of poultry meat |
| CN106578974A (en) * | 2016-11-24 | 2017-04-26 | 佛山科学技术学院 | Hakka salted pork and preparation method of same |
| CN106579007A (en) * | 2016-11-24 | 2017-04-26 | 佛山科学技术学院 | Hakka salty chicken and preparation method thereof |
| CN106722320A (en) * | 2016-12-30 | 2017-05-31 | 湖北神丹健康食品有限公司 | Baked Chinese toon birds of Yan and preparation method thereof |
| CN110074344A (en) * | 2019-05-13 | 2019-08-02 | 安徽广泰食品科技有限公司 | A kind of duck leg production method improving shelf-life and mouthfeel |
| CN114521634A (en) * | 2022-03-08 | 2022-05-24 | 南涧秉炎农牧食品开发有限责任公司 | Salt baked chicken and preparation method thereof |
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| CN103251069B (en) | 2015-03-11 |
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