CN103284194A - Preparation method of delicious and crisp dried chicken breasts - Google Patents
Preparation method of delicious and crisp dried chicken breasts Download PDFInfo
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- CN103284194A CN103284194A CN2013102677214A CN201310267721A CN103284194A CN 103284194 A CN103284194 A CN 103284194A CN 2013102677214 A CN2013102677214 A CN 2013102677214A CN 201310267721 A CN201310267721 A CN 201310267721A CN 103284194 A CN103284194 A CN 103284194A
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Abstract
The invention discloses a preparation method of delicious and crisp dried chicken breasts. The preparation method comprises the following steps of: removing the skin and the fat of fresh chicken breasts, removing bones, shaping, mincing the chicken skin for later use, slicing the shaped chicken breasts by a slicer, evenly stirring the minced chicken skin and all raw materials to prepare auxiliary materials for later use, tumbling the auxiliary materials accounting for 15%-20% of the sliced chicken in weight and the sliced chicken in a vacuum tumbling machine, refrigerating and quickly freezing the tumbled materials and chicken in a mould, slicing the frozen product into sliced chicken by a freezing microtome, and baking the sliced chicken in a far infrared chicken breast baking machine. The dried chicken breasts prepared by the preparation method disclosed by the invention are aromatic in flavor, abundant in nutrition and good in elasticity, and serve as an indispensable food in human life.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of preparation method of savoury and crisp chicken jerky.
Background technology
Along with the raising of people's living standard, chicken has been indispensable cuisines during people live, and Protein content is higher in the chicken, and the amino acid kind is many, and the digestibility height, and the utilization that is easy to be absorbed by the body has the effect that strengthens muscle power, strengthening body.Chicken contains the phospholipid that human body is grown and plays an important role, and is one of fat and important source of phosphatide in Chinese's diet structure.Chicken has good dietary function to malnutritive, diseases such as chilly is afraid of cold, weak fatigue, and the traditional Chinese medical science thinks that chicken has Wen Zhongyi gas, empty effect of mending replenishing essence, strengthening the spleen and stomach, the arteries and veins of invigorating blood circulation, strengthening the bones and muscles.China produces chicken big country, nearly several hundred million of year amount of butchering, but China's chicken converted products is more single, mainly based on burning, halogen, roasting product, its product exist mouthfeel thin, too greasy, shortcoming such as be inconvenient to carry, can not satisfy people to the demand of natural flavor, require further improvement and perfect.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of preparation method of savoury and crisp chicken jerky of excellent in taste.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
The preparation method of the fragrant duck dried meat of a kind of garlic, its step is as follows:
(1) with the peeling of fresh chicken-breasted and fat, and reject bone, the finishing moulding, it is standby that cock skin was rubbed 1～3mm sieve plate hole;
(2) the meat slicer of the chicken breast that will rest and reorganize is cut into the sliced meat of thick 2mm～5mm;
(3) cock skin 7～10 weight portions, salt 3～6 weight portions, five-spice powder 2～4 weight portions, ginger powder 6～10 weight portions, green onion powder 4～6 weight portions, monosodium glutamate 1～2 weight portion, soy sauce 4～8 weight portions, white granulated sugar 10～15 weight portions, dried orange peel sauce 3～4 weight portions, egg white 6～10 weight portions, chilli powder 4～6 weight portions that rub before getting mix that to make auxiliary material standby thoroughly;
(4) in the ratio of sliced meat weight 15～20% auxiliary material and sliced meat were put into the tumbler tumbling 40～100 minutes, vacuum is 0.08～0.1Mpa;
(5) during sliced meat that tumbling is good are packed stainless steel mould into, put-2～5 ℃ the freezing 5～10h of refrigerating chamber into, put into the quick freezing repository quick-frozen then, the quick-frozen time is 5～7h, quick-frozen center temperature-30～-18 ℃, and taking out and being cut into area with freezing-microtome is 15～30cm
2The sliced meat of size;
(6) sliced meat are positioned in the roasting dried meat machine of far infrared, with 150～300 ℃ temperature bakings 40～60 seconds, are cooled to packing behind the normal temperature, sterilization, namely get fragrant chicken with several spices jerky.
Described stainless steel mould is square or circular.
The mode of described sterilization is preferably microwave disinfection.
Compare with prior art, the present invention has the following advantages: added ginger powder, green onion powder, egg white etc. in the raw material of the present invention, had abundant nutrition, ginger powder and green onion powder not only can be eliminated the fishy smell of chicken itself, and can promote the delicate flavour of chicken.In manufacturing process, adopt the technology of freezing microtome section, baking and microwave disinfection to carry out packing and storing, prolonged the shelf-life of dried chicken product effectively.The dried chicken aromatic flavour that the present invention makes, nutritious, and product good springiness are indispensable cuisines in the people's lives.
The specific embodiment
Embodiment 1
The preparation method of the fragrant duck dried meat of a kind of garlic, its step is as follows:
(1) with the peeling of fresh chicken-breasted and fat, and reject bone, the finishing moulding, it is standby that cock skin was rubbed 2mm sieve plate hole;
(2) the meat slicer of the chicken breast that will rest and reorganize is cut into the sliced meat of thick 3mm;
(3) cock skin 8 weight portions, salt 4 weight portions, five-spice powder 3 weight portions, ginger powder 7 weight portions, green onion powder 5 weight portions, monosodium glutamate 1 weight portion, soy sauce 5 weight portions, white granulated sugar 11 weight portions, dried orange peel sauce 3 weight portions, egg white 7 weight portions, chilli powder 5 weight portions that rub before getting mix that to make auxiliary material standby thoroughly;
(4) in the ratio of sliced meat weight 18% auxiliary material and sliced meat were put into the tumbler tumbling 60 minutes, vacuum is 0.09Mpa;
(5) during sliced meat that tumbling is good are packed the stainless steel circular die into, put 3 ℃ the freezing 8h of refrigerating chamber into, put into the quick freezing repository quick-frozen then, the quick-frozen time is 6h, quick-frozen center temperature-18 ℃, and taking out and being cut into area with freezing-microtome is 16cm
2The sliced meat of size;
(6) sliced meat are positioned in the roasting dried meat machine of far infrared, with 180 ℃ temperature bakings 45 seconds, are cooled to packing behind the normal temperature, microwave disinfection, namely get fragrant chicken with several spices jerky.
Embodiment 2
(1) with the peeling of fresh chicken-breasted and fat, and reject bone, the finishing moulding, it is standby that cock skin was rubbed 1mm sieve plate hole;
(2) the meat slicer of the chicken breast that will rest and reorganize is cut into the sliced meat of thick 2mm;
(3) cock skin 7 weight portions, salt 3 weight portions, five-spice powder 3 weight portions, ginger powder 6 weight portions, green onion powder 5 weight portions, monosodium glutamate 1 weight portion, soy sauce 5 weight portions, white granulated sugar 10 weight portions, dried orange peel sauce 3 weight portions, egg white 8 weight portions, chilli powder 4 weight portions that rub before getting mix that to make auxiliary material standby thoroughly;
(4) in the ratio of sliced meat weight 16% auxiliary material and sliced meat were put into the tumbler tumbling 50 minutes, vacuum is 0.08Mpa;
(5) during sliced meat that tumbling is good are packed the square mould of stainless steel into, put 4 ℃ the freezing 6h of refrigerating chamber into, put into the quick freezing repository quick-frozen then, the quick-frozen time is 6h, quick-frozen center temperature-25 ℃, and taking out and being cut into area with freezing-microtome is 20cm
2The sliced meat of size;
(6) sliced meat are positioned in the roasting dried meat machine of far infrared, with 260 ℃ temperature bakings 55 seconds, are cooled to packing behind the normal temperature, microwave disinfection, namely get fragrant chicken with several spices jerky.
Embodiment 3
(1) with the peeling of fresh chicken-breasted and fat, and reject bone, the finishing moulding, it is standby that cock skin was rubbed 3mm sieve plate hole;
(2) the meat slicer of the chicken breast that will rest and reorganize is cut into the sliced meat of thick 4mm;
(3) cock skin 9 weight portions, salt 5 weight portions, five-spice powder 4 weight portions, ginger powder 9 weight portions, green onion powder 5 weight portions, monosodium glutamate 2 weight portions, soy sauce 7 weight portions, white granulated sugar 13 weight portions, dried orange peel sauce 4 weight portions, egg white 8 weight portions, chilli powder 5 weight portions that rub before getting mix that to make auxiliary material standby thoroughly;
(4) in the ratio of sliced meat weight 18% auxiliary material and sliced meat were put into the tumbler tumbling 80 minutes, vacuum is 0.1Mpa;
(5) during sliced meat that tumbling is good are packed the stainless steel circular die into, put-2 ℃ the freezing 8h of refrigerating chamber into, put into the quick freezing repository quick-frozen then, the quick-frozen time is 5h, quick-frozen center temperature-19 ℃, and taking out and being cut into area with freezing-microtome is 17cm
2The sliced meat of size;
(6) sliced meat are positioned in the roasting dried meat machine of far infrared, with 160 ℃ temperature bakings 50 seconds, are cooled to packing behind the normal temperature, microwave disinfection, namely get fragrant chicken with several spices jerky.
Embodiment 4
(1) with the peeling of fresh chicken-breasted and fat, and reject bone, the finishing moulding, it is standby that cock skin was rubbed 2mm sieve plate hole;
(2) the meat slicer of the chicken breast that will rest and reorganize is cut into the sliced meat of thick 3mm;
(3) cock skin 10 weight portions, salt 6 weight portions, five-spice powder 3 weight portions, ginger powder 8 weight portions, green onion powder 6 weight portions, monosodium glutamate 2 weight portions, soy sauce 6 weight portions, white granulated sugar 12 weight portions, dried orange peel sauce 4 weight portions, egg white 10 weight portions, chilli powder 6 weight portions that rub before getting mix that to make auxiliary material standby thoroughly;
(4) in the ratio of sliced meat weight 19% auxiliary material and sliced meat were put into the tumbler tumbling 100 minutes, vacuum is 0.09Mpa;
(5) during sliced meat that tumbling is good are packed the square mould of stainless steel into, put 2 ℃ the freezing 9h of refrigerating chamber into, put into the quick freezing repository quick-frozen then, the quick-frozen time is 6h, quick-frozen center temperature-20 ℃, and taking out and being cut into area with freezing-microtome is 25cm
2The sliced meat of size;
(6) sliced meat are positioned in the roasting dried meat machine of far infrared, with 280 ℃ temperature bakings 50 seconds, are cooled to packing behind the normal temperature, microwave disinfection, namely get fragrant chicken with several spices jerky.
Claims (3)
1. the preparation method of a savoury and crisp chicken jerky is characterized in that, its step is as follows:
(1) with the peeling of fresh chicken-breasted and fat, and reject bone, the finishing moulding, it is standby that cock skin was rubbed 1～3mm sieve plate hole;
(2) the meat slicer of the chicken breast that will rest and reorganize is cut into the sliced meat of thick 2mm～5mm;
(3) cock skin 7～10 weight portions, salt 3～6 weight portions, five-spice powder 2～4 weight portions, ginger powder 6～10 weight portions, green onion powder 4～6 weight portions, monosodium glutamate 1～2 weight portion, soy sauce 4～8 weight portions, white granulated sugar 10～15 weight portions, dried orange peel sauce 3～4 weight portions, egg white 6～10 weight portions, chilli powder 4～6 weight portions that rub before getting mix that to make auxiliary material standby thoroughly;
(4) in the ratio of sliced meat weight 15～20% auxiliary material and sliced meat were put into the tumbler tumbling 40～100 minutes, vacuum is 0.08～0.1Mpa;
(5) during sliced meat that tumbling is good are packed stainless steel mould into, put-2～5 ℃ the freezing 5～10h of refrigerating chamber into, put into the quick freezing repository quick-frozen then, the quick-frozen time is 5～7 hours, quick-frozen center temperature-30～-18 ℃, and taking out and being cut into area with freezing-microtome is 15～30cm
2The sliced meat of size;
(6) sliced meat are positioned in the roasting dried meat machine of far infrared, with 150～300 ℃ temperature bakings 40～60 seconds, are cooled to packing behind the normal temperature, sterilization, namely get fragrant chicken with several spices jerky.
2. preparation method according to claim 1, its feature exists: described stainless steel mould is square or circular.
3. preparation method according to claim 1, it is characterized in that: the mode of described sterilization is microwave disinfection.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349294A (en) * | 2013-07-31 | 2013-10-16 | 浙江青莲食品股份有限公司 | Processing method for tea flavor sandwich meat |
| CN103462064A (en) * | 2013-09-24 | 2013-12-25 | 昆明理工大学 | Chicken jerky and preparation method thereof |
| CN104187818A (en) * | 2014-09-12 | 2014-12-10 | 三统万福（青岛）食品有限公司 | Seasoned chicken cutlet pickling method |
| CN108029980A (en) * | 2017-12-12 | 2018-05-15 | 诸城外贸有限责任公司 | A kind of instant baking diced chicken of room temperature circulation and preparation method thereof |
| CN114680292A (en) * | 2022-04-12 | 2022-07-01 | 潮州市味和道食品有限公司 | Nutrition-balanced dried fruit and vegetable meat slice and preparation method thereof |
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| CN1102309A (en) * | 1993-11-05 | 1995-05-10 | 靖江县四美食品厂 | Dried chicken and its manufacturing method |
| CN102293411A (en) * | 2011-09-02 | 2011-12-28 | 河南省淇县永达食业有限公司 | Method for preparing preserved chicken |
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2013
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Patent Citations (2)
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| CN1102309A (en) * | 1993-11-05 | 1995-05-10 | 靖江县四美食品厂 | Dried chicken and its manufacturing method |
| CN102293411A (en) * | 2011-09-02 | 2011-12-28 | 河南省淇县永达食业有限公司 | Method for preparing preserved chicken |
Non-Patent Citations (5)
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| 丁海标: "鸡肉脯的研制", 《肉类工业》, no. 03, 15 March 1994 (1994-03-15) * |
| 尚永彪等: "骨糜重组鸡肉脯的研制", 《肉类工业》, no. 07, 25 July 2003 (2003-07-25) * |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349294A (en) * | 2013-07-31 | 2013-10-16 | 浙江青莲食品股份有限公司 | Processing method for tea flavor sandwich meat |
| CN103349294B (en) * | 2013-07-31 | 2014-08-13 | 浙江青莲食品股份有限公司 | Processing method for tea flavor sandwich meat |
| CN103462064A (en) * | 2013-09-24 | 2013-12-25 | 昆明理工大学 | Chicken jerky and preparation method thereof |
| CN103462064B (en) * | 2013-09-24 | 2015-01-28 | 昆明理工大学 | Chicken jerky and preparation method thereof |
| CN104187818A (en) * | 2014-09-12 | 2014-12-10 | 三统万福（青岛）食品有限公司 | Seasoned chicken cutlet pickling method |
| CN108029980A (en) * | 2017-12-12 | 2018-05-15 | 诸城外贸有限责任公司 | A kind of instant baking diced chicken of room temperature circulation and preparation method thereof |
| CN114680292A (en) * | 2022-04-12 | 2022-07-01 | 潮州市味和道食品有限公司 | Nutrition-balanced dried fruit and vegetable meat slice and preparation method thereof |
| CN114680292B (en) * | 2022-04-12 | 2024-01-23 | 潮州市味和道食品有限公司 | Fruit and vegetable dried meat slice with balanced nutrition and preparation method thereof |
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Application publication date: 20130911 |