CN103462064A - Chicken jerky and preparation method thereof - Google Patents
Chicken jerky and preparation method thereof Download PDFInfo
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- CN103462064A CN103462064A CN201310437209XA CN201310437209A CN103462064A CN 103462064 A CN103462064 A CN 103462064A CN 201310437209X A CN201310437209X A CN 201310437209XA CN 201310437209 A CN201310437209 A CN 201310437209A CN 103462064 A CN103462064 A CN 103462064A
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Abstract
The invention discloses chicken jerky and a preparation method thereof, belonging to the field of a food processing technology. By taking chicken, fruit and vegetable dregs and oats as main raw materials, the preparation method comprises the following steps of freezing and preserving the raw materials in a freezing chamber firstly, baking and roasting, and then spraying fruit juice on the surface of a semi-finished product to obtain the product. The preparation method is simple and convenient to operate, can fully keep the nutritional ingredients of chicken, effectively combine the nutritional ingredients of the fruits and vegetables and the oats, and can effectively prevent the nutritional ingredients and active ingredients from loss and destruction by adopting a special baking process; furthermore, the chicken jerky forms a special fruit, vegetable and chicken compound flavor, has good mouthfeel and smooth and seamless appearance, can be eaten instantly, and can be used as snack foods such as small snacks, or used as geriatric foods with low fat and low calorie.
Description
Technical field
The present invention relates to a kind of dried chicken and preparation method, especially relate to a kind of preparation method of fruits and vegetables oat dried chicken, belong to food processing technology field.
Background technology
Chicken is that a kind of protein content is high, the meat that fat content is low, its amino acid kind is many, and digestibility is high, there is the muscle power of enhancing, the effect of strengthening body, be rich in whole essential amino acids in chicken protein, its content and egg, the amino acid pattern in Ruzhong is very similar, therefore be the protein source of high-quality, also contain the active component favourable to human body in chicken, for example, its fat is many to be comprised of unrighted acid, wherein also contain the phospholipid that human body is grown and plays an important role, it is one of important sources of fatty in Chinese diet structure and phosphatide, contain more B family vitamin in the pigeon breast dried meat, there is the effect of the protection skin that sets up, the lipid material of chicken contains more unrighted acid---and oleic acid (monounsaturated fatty acids) and linoleic acid (polyunsaturated fatty acid), can reduce the disadvantageous LDL-C of health, chicken is as part and parcel very in poultry, its connective tissue softness, and Fat Distribution is even, is rich in the delicate flavour materials such as the indispensable vitamin of human body, trace element and inosinicacid (IMP), has now become the second largest meat that is only second in the world pork.
Oat contains a large amount of dietary fibers, has high retentiveness, holds oiliness, can make to be difficult for dehydration after the product baking, and soluble dietary fiber beta glucan content is high, has significant effect for reducing fat.
China also pays close attention to the comprehensive exploitation of chicken very much, and 1998, the employing Freeze Drying Techniques such as Zhang Jinlu were produced diced chicken meat and drying model is studied; 2002, woods chlorion etc. was studied the manufacture craft of particle chickens' extract; 2007, structure and characteristics when Narendra etc. have studied the chicken feather as natural protein fiber; 2008, Japanese Keita etc. separated and have identified functional complex lipid from cock skin; The tumbling time has been studied in auspicious life in 2011 Nian, gardens etc. and brine concentration is nursed one's health the water-retaining property of goods and the impact of salt soluble protein stripping quantity to chicken; These researchs show, contain various functional components in chicken, and the improvement of foods processing technique can improve the quality of chicken meat product.
Huge variation has occurred in China's chicken processing industry from the starting time of twenties years till now, but still also there is very large gap compared with developed countries, current research and market show, intensive processing is the development trend of China's chicken processing industry, realize the modern production of traditional characteristics product, China's traditional characteristics chicken meat product is whole chicken processing mostly and sells, can consider to research and develop a series of segmentaion position products and adopt the standardization inner wrapping, for example, production tourism and leisure series chicken meat food, using broiler chicken as carrier, labor-intensive broiler chicken fine segmentation and the deep processed product of outlet high added value are the advantage places of China's broiler chicken series of products export trade.
Chicken meat product is mainly chicken silk, chicken balls etc. at present, and technology content is lower, and the shelf-life is short, and, because technical process is extensive, the part active component is destroyed or former savory loss, has influence on the nutritional labeling of product.
Summary of the invention
The object of the present invention is to provide a kind of dried chicken, this dried chicken obtains after pickling baking, and the pickling liquid in curing process is made by following raw material: after mixing in the ratio that adds vegetable oil 20 ~ 40 grams, white sugar 40 ~ 60 grams, salt 10 ~ 20 grams, chickens' extract 5 ~ 15 grams, light soy sauce 25 ~ 35 grams, zanthoxylum powder 1 ~ 5 gram, five-spice powder 1 ~ 5 gram, starch 10 ~ 20 grams, egg 180 ~ 220 grams, ginger 20 ~ 30 grams, green onion 30 ~ 40 grams, garlic 15 ~ 25 grams, white wine 1 ~ 4 gram, dark soy sauce 2 ~ 6 grams, fruits and vegetables slag 80 ~ 120 grams, oatmeal 120 ~ 160 grams in 1000 gram water, prepare.
Another object of the present invention is to provide the preparation method of this dried chicken, specifically comprise the following steps:
(1) will after the Fresh Grade Breast cleaning, be cut into sliced meat and meat gruel, the ratio that is in mass ratio 5:5 ~ 7:5 is mixed sliced meat with meat gruel, then the ratio that is 1:1 ~ 1:2 in the mass ratio of Fresh Grade Breast and pickling liquid is put into the freezing 1 ~ 2h that pickles of pickling liquid, the Fresh Grade Breast after being pickled by Fresh Grade Breast;
(2) will after the taking-up of the Fresh Grade Breast after pickling, be laid in the dish that scribbles vegetable oil, the thickness of Fresh Grade Breast is 4 ~ 7mm, Fresh Grade Breast surface brush one deck egg;
(3) goods of step (2) gained are toasted to 20 ~ 30min at 80 ~ 90 ℃, then, at 60 ~ 70 ℃ of baking 100 ~ 140min, every 20 ~ 40 min turn-overs once, obtain semi-finished product;
(4) by semi-finished product roasting 3 ~ 7min under 120 ~ 130 ℃, then, in the ratio of on every 1000g semi-finished product, spraying 15 ~ 25g fruit juice, spray fruit juice on semi-finished product;
(5) naturally cool to room temperature after will the jerky of step (4) gained taking out, and be cut into long 3 ~ 5cm, the shape of wide 2 ~ 4cm size, get product after vacuumizing packing.
Fruits and vegetables slag of the present invention refers to the slag after apple and carrot are squeezed the juice, juice after fruit juice refers to and squeezes the juice, manufacturing process is: by apple and carrot peel, stripping and slicing, blanching, according to the ratio making beating of apple and carrot mass ratio 1:1, the pomace obtained and fruit juice.
This product adopts the two-part baking process, choose 80 ~ 90 ℃ of high temperature previous stage, time is between 20 ~ 30min, this is while due to dried chicken, just having entered baker, the surface water content is higher, and the short time high temperature baking is volatilized rapidly product surface moisture, surface compact, play the effect of lock water, constant temperature internal moisture diffusion while being conducive to 65 ℃; Second stage is chosen 60 ~ 70 ℃, between selection of time 100 ~ 140min, avoid product to occur that under excessive temperature edge is charred shape, result of the test shows, the dried chicken quality that adopts the two-part baking process to make is better, processes certain hour for 80 ~ 90 ℃ simultaneously, can make the catalase complete inactivation, microorganism reduces, and is conducive to improve quality of finished and extends the shelf life.
Products obtained therefrom of the present invention is carried out to subjective appreciation, concrete grammar is as follows: every sub-sampling table of comparisons 1 is given a mark, require every to estimate personnel's complete independently sensory evaluation scores, smell, color and luster, mouthfeel, flavour and the outward appearance of choosing product is the subjective appreciation index, indices full marks 10 minutes, wherein, each index accounts for 20% of whole subjective appreciation score value, each index score is weighted and on average is last sense organ weighting score, be i.e. sense organ weighted scoring=smell score * 20%+ color and luster score * 20%+ mouthfeel score * 20%+ flavour score * 20%+ outward appearance score * 20%.
Table 1 dried chicken sensory evaluation standard scale
Beneficial effect of the present invention:
(1) the present invention has improved vitamin and the content of mineral substances of product, makes the dried chicken quality become soft and moist, and yield rate improves, change meat products and do not contained the characteristics of dietary fiber, reach the animals and plants nutrition complement, formed the composite flavor of distinctive fruits and vegetables, oat and meat, its color is various;
(2) through the fruits and vegetables oat dried chicken of method gained of the present invention, fully retained nutritional labeling and the active material of chicken, adopt the chicken sheet to mix with Hen Surimi, prevent that mouthfeel variation and viscosity from descending;
(3) freezing pickling and the adding of baking oven baking and fruits and vegetables oat, effectively prevent the destruction of nutritional labeling, increase its nutritive value and flavour, products obtained therefrom can eat immediately, also can be used as the elderly and children's the leisure food such as healthy low fat and sugar, or as travel food;
(4) the present invention is on traditional jerky production technology basis, improves process technology and down-stream processing with high added-value, the leisure chicken meat product produced, and it is nutritious, unique flavor, processing technology is simple, not high to equipment requirement, be applicable to large-scale production, there is good development prospect.
Specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail, but protection scope of the present invention is not limited to described content.
Embodiment 1
The described dried chicken of the present embodiment, this dried chicken obtains after pickling baking, and the pickling liquid in curing process is made by following raw material: after mixing in the ratio that adds vegetable oil 20 grams, white sugar 40 grams, salt 10 grams, chickens' extract 5 grams, light soy sauce 25 grams, zanthoxylum powder 1 gram, five-spice powder 1 gram, starch 10 grams, egg 180 grams, ginger 20 grams, green onion 30 grams, garlic 15 grams, white wine 1 gram, dark soy sauce 2 grams, fruits and vegetables slag 80 grams, oatmeal 120 grams in 1000 gram water, prepare.
The preparation method of the described dried chicken of the present embodiment specifically comprises the following steps:
(1) by after the cleaning of 1000g Fresh Grade Breast, being cut into 700g sliced meat and 300g meat gruel, sliced meat are mixed with meat gruel, then Fresh Grade Breast is put into to the freezing 1h of pickling of 1000g pickling liquid, the Fresh Grade Breast after being pickled;
(2) will after the taking-up of the Fresh Grade Breast after pickling, be laid in the dish that scribbles vegetable oil, the thickness of Fresh Grade Breast is 4mm, Fresh Grade Breast surface brush one deck egg, and the amount of egg is 5g;
(3) goods of step (2) gained are toasted to 30min at 80 ℃, then, at 60 ℃ of baking 140min, every 20 min turn-overs once, obtain semi-finished product;
(4) by semi-finished product roasting 7min under 120 ℃, then, in spraying the ratio of 15g fruit juice on every 1000g semi-finished product, spray fruit juice on semi-finished product;
(5) naturally cool to room temperature after the jerky of step (4) gained is taken out, be cut into long 3cm, the shape of wide 4cm size, get product after vacuumizing packing.
The finished product that the present embodiment is prepared, carry out sensory evaluation, and experimental data is as shown in table 2:
Table 2 sensory evaluation experimental data
The finished product that the present embodiment is prepared, carry out nutrient component determining, and result is: moisture 15.9%, protein 60.3%, fat 16.7%, dietary fiber 2.8%, yield rate 50%.
Embodiment 2
The described dried chicken of the present embodiment, this dried chicken obtains after pickling baking, and the pickling liquid in curing process is made by following raw material: after mixing in the ratio that adds vegetable oil 40 grams, white sugar 60 grams, salt 20 grams, chickens' extract 15 grams, light soy sauce 35 grams, zanthoxylum powder 5 grams, five-spice powder 5 grams, starch 20 grams, egg 220 grams, ginger 30 grams, green onion 40 grams, garlic 25 grams, white wine 4 grams, dark soy sauce 6 grams, fruits and vegetables slag 120 grams, oatmeal 160 grams in 1000 gram water, prepare.
The preparation method of the described dried chicken of the present embodiment specifically comprises the following steps:
(1) by after the cleaning of 1000g Fresh Grade Breast, being cut into 500g sliced meat and 500g meat gruel, sliced meat are mixed with meat gruel, then Fresh Grade Breast is put into to the freezing 2h of pickling of pickling liquid of 2000g, the Fresh Grade Breast after being pickled;
(2) will after the taking-up of the Fresh Grade Breast after pickling, be laid in the dish that scribbles vegetable oil, the thickness of Fresh Grade Breast is 7mm, Fresh Grade Breast surface brush one deck egg, and the amount of egg is 10g;
(3) goods of step (2) gained are toasted to 20min at 90 ℃, then, at 70 ℃ of baking 100min, every 40 min turn-overs once, obtain semi-finished product;
(4) by semi-finished product roasting 3min under 130 ℃, then, in spraying the ratio of 25g fruit juice on every 1000g semi-finished product, spray fruit juice on semi-finished product;
(5) naturally cool to room temperature after the jerky of step (4) gained is taken out, be cut into long 5cm, the shape of wide 2cm size, get product after vacuumizing packing.
By the finished product that the present embodiment is prepared, carry out sensory evaluation, experimental data is as shown in table 3:
Table 3. sensory evaluation experimental data
The finished product that the present embodiment is prepared, carry out nutrient component determining, and result is: moisture 17.2%, protein 62.8%, fat 14.9%, dietary fiber 4.9%, yield rate 65%.
Embodiment 3
The described dried chicken of the present embodiment, this dried chicken obtains after pickling baking, and the pickling liquid in curing process is made by following raw material: after mixing in the ratio that adds vegetable oil 34 grams, white sugar 58 grams, salt 19 grams, chickens' extract 12 grams, light soy sauce 30 grams, zanthoxylum powder 4 grams, five-spice powder 3.5 grams, starch 16 grams, egg 210 grams, ginger 26 grams, green onion 37 grams, garlic 22 grams, white wine 2 grams, dark soy sauce 4 grams, fruits and vegetables slag 85 grams, oatmeal 140 grams in 1000 gram water, prepare.
The preparation method of the described dried chicken of the present embodiment specifically comprises the following steps:
(1) by after the cleaning of 1000g Fresh Grade Breast, being cut into 600g sliced meat and 400g meat gruel, sliced meat are mixed with meat gruel, then Fresh Grade Breast is put into to the freezing 1.5h of pickling of 1500g pickling liquid, the Fresh Grade Breast after being pickled;
(2) will after the taking-up of the Fresh Grade Breast after pickling, be laid in the dish that scribbles vegetable oil, the thickness of Fresh Grade Breast is 5mm, Fresh Grade Breast surface brush one deck egg, and the amount of egg is 8g;
(3) goods of step (2) gained are toasted to 25min at 85 ℃, then, at 65 ℃ of baking 120min, every the 30min turn-over once, obtain semi-finished product;
(4) by semi-finished product roasting 5min under 125 ℃, then, in spraying the ratio of 20g fruit juice on every 1000g semi-finished product, spray fruit juice on semi-finished product;
(5) naturally cool to room temperature after the jerky of step (4) gained is taken out, be cut into long 4cm, the shape of wide 3cm size, get product after vacuumizing packing.
The finished product that the present embodiment is prepared, carry out sensory evaluation, and experimental data is as shown in table 4:
Table 4 sensory evaluation experimental data
The finished product that the present embodiment is prepared, carry out nutrient component determining, and result is: moisture 18.8%, protein 63.5%, fat 16.1%, dietary fiber 3.6%, yield rate 56%.
Embodiment 4
The described dried chicken of the present embodiment, this dried chicken obtains after pickling baking, and the pickling liquid in curing process is made by following raw material: after mixing in the ratio that adds vegetable oil 38 grams, white sugar 54 grams, salt 17 grams, chickens' extract 11 grams, light soy sauce 28 grams, zanthoxylum powder 4.5 grams, five-spice powder 4.5 grams, starch 18 grams, egg 215 grams, ginger 28 grams, green onion 39 grams, garlic 24 grams, white wine 3 grams, dark soy sauce 5 grams, fruits and vegetables slag 105 grams, oatmeal 150 grams in 1000 gram water, prepare.
The preparation method of the described dried chicken of the present embodiment specifically comprises the following steps:
(1) by after the cleaning of 1000g Fresh Grade Breast, being cut into 650g sliced meat and 350g meat gruel, sliced meat are mixed with meat gruel, then Fresh Grade Breast is put into to the freezing 1.8h of pickling of 1600g pickling liquid, the Fresh Grade Breast after being pickled;
(2) will after the taking-up of the Fresh Grade Breast after pickling, be laid in the dish that scribbles vegetable oil, the thickness of Fresh Grade Breast is 6mm, Fresh Grade Breast surface brush one deck egg, and the amount of egg is 9g;
(3) goods of step (2) gained are toasted to 24min at 88 ℃, then, at 68 ℃ of baking 120min, every the 33min turn-over once, obtain semi-finished product;
(4) by semi-finished product roasting 6min under 128 ℃, then, in spraying the ratio of 20g fruit juice on every 1000g semi-finished product, spray fruit juice on semi-finished product;
(5) naturally cool to room temperature after the jerky of step (4) gained is taken out, be cut into long 5cm, the shape of wide 2cm size, get product after vacuumizing packing.
The finished product that the present embodiment is prepared, carry out sensory evaluation, and experimental data is as shown in table 5:
Table 5. sensory evaluation experimental data
The finished product that the present embodiment is prepared, carry out nutrient component determining, and result is: moisture 16.9%, protein 61.7%, fat 15.2%, dietary fiber 4.2%, yield rate 61%.
Claims (2)
1. a dried chicken, obtain after pickling baking, it is characterized in that: the pickling liquid in curing process is made by following raw material: after mixing in the ratio that adds vegetable oil 20 ~ 40 grams, white sugar 40 ~ 60 grams, salt 10 ~ 20 grams, chickens' extract 5 ~ 15 grams, light soy sauce 25 ~ 35 grams, zanthoxylum powder 1 ~ 5 gram, five-spice powder 1 ~ 5 gram, starch 10 ~ 20 grams, egg 180 ~ 220 grams, ginger 20 ~ 30 grams, green onion 30 ~ 40 grams, garlic 15 ~ 25 grams, white wine 1 ~ 4 gram, dark soy sauce 2 ~ 6 grams, fruits and vegetables slag 80 ~ 120 grams, oatmeal 120 ~ 160 grams in 1000 gram water, prepare.
2. the preparation method of dried chicken claimed in claim 1, is characterized in that comprising the steps:
(1) will after the Fresh Grade Breast cleaning, be cut into sliced meat and meat gruel, the ratio that is in mass ratio 5:5 ~ 7:5 is mixed sliced meat with meat gruel, then the ratio that is 1:1 ~ 1:2 in the mass ratio of Fresh Grade Breast and pickling liquid is put into the freezing 1 ~ 2h that pickles of pickling liquid, the Fresh Grade Breast after being pickled by Fresh Grade Breast;
(2) will after the taking-up of the Fresh Grade Breast after pickling, be laid in the dish that scribbles vegetable oil, the thickness of Fresh Grade Breast is 4 ~ 7mm, Fresh Grade Breast surface brush one deck egg;
(3) goods of step (2) gained are toasted to 20 ~ 30min at 80 ~ 90 ℃, then, at 60 ~ 70 ℃ of baking 100 ~ 140min, every 20 ~ 40 min turn-overs once, obtain semi-finished product;
(4) by semi-finished product roasting 3 ~ 7min under 120 ~ 130 ℃, then, in the ratio of on every 1000g semi-finished product, spraying 15 ~ 25g fruit juice, spray fruit juice on semi-finished product;
(5) naturally cool to room temperature after will the jerky of step (4) gained taking out, and be cut into long 3 ~ 5cm, the shape of wide 2 ~ 4cm size, get product after vacuumizing packing.
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