CN103462064B - Chicken jerky and preparation method thereof - Google Patents

Chicken jerky and preparation method thereof Download PDF

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Publication number
CN103462064B
CN103462064B CN201310437209.XA CN201310437209A CN103462064B CN 103462064 B CN103462064 B CN 103462064B CN 201310437209 A CN201310437209 A CN 201310437209A CN 103462064 B CN103462064 B CN 103462064B
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grams
chicken
fresh grade
grade breast
finished
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CN201310437209.XA
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CN103462064A (en
Inventor
杜萍
杨芳
李庆
王铁旦
孙卉
黄绍军
冯雯
周荣锋
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昆明理工大学
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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

A kind of dried chicken and preparation method

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 classes is many, and digestibility is high, have and strengthen muscle power, the effect of strengthening body, whole essential amino acid is rich 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 containing the active component favourable to human body in chicken, such as, its fat is many to be made up of unrighted acid, wherein also containing growing to growth in humans the phospholipid played an important role, it is one of important sources of fat and phosphatide in Chinese Diet structure, containing more B family vitamin in 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 very part and parcel in poultry, its connective tissue is soft, 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 being only second to pork in the world.

Oat contains a large amount of dietary fiber, has high retentiveness, holding oiliness, not easily dehydration after product can be made to toast, and soluble dietary fiber beta glucan content is high, has significant effect for reducing fat.

The comprehensive exploitation of China to chicken is also paid close attention to very much, 1998, and Zhang Jinlu etc. adopt Freeze Drying Technique produce diced chicken meat and be studied drying model; 2002, woods chlorion etc. have studied the manufacture craft of particle chickens' extract; 2007, Narendra etc. have studied chicken feather as structure and characteristics during natural protein fiber; 2008, Japanese Keita etc. are the functional complex lipid of separation andpreconcentration from cock skin; 2011, Yuan Ruisheng etc. have studied tumbling time and brine concentration nurses one's health the water-retaining property of goods and the impact of salt soluble protein stripping quantity to chicken; These researchs show, containing various functional component in chicken, and the improvement of foods processing technique can improve the quality of chicken meat product.

China's chicken processing industry there occurs huge change 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, namely the modern production of traditional characteristics product is realized, China's traditional characteristics chicken meat product is the processing of whole chicken mostly and sells, can consider research and develop a series of segmentaion position product and adopt standardization inner wrapping, such as, production tourism and leisure series chicken meat food, using broiler chicken as carrier, the labor-intensive broiler chicken fine segmentation of outlet high added value and deep processed product are the advantage places of China's broiler chicken series of products export trade.

Current chicken meat product is chicken silk, chicken balls etc. mainly, and technology content is lower, and the shelf-life is short, and due to technical process extensive, make fractions of active ingredient destroy or original fragrance lose, have 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 obtained by following raw material: in add in 1000 grams of water 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, 180 ~ 220 grams, egg, 20 ~ 30 grams, ginger, 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 ratio mixing after prepare.

Another object of the present invention is to the preparation method that this dried chicken is provided, specifically comprise the following steps:

(1) sliced meat and meat gruel is cut into after being cleaned by Fresh Grade Breast, be that sliced meat mix with meat gruel by the ratio of 5:5 ~ 7:5 in mass ratio, then be that Fresh Grade Breast to be put into that pickling liquid is freezing pickles 1 ~ 2h by the ratio of 1:1 ~ 1:2 in the mass ratio of Fresh Grade Breast and pickling liquid, obtain the Fresh Grade Breast after pickling;

(2) being laid in after being taken out by the Fresh Grade Breast after pickling scribbles in the dish of vegetable oil, and 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 20 ~ 30min at 80 ~ 90 DEG C, then at 60 ~ 70 DEG C of baking 100 ~ 140min, every 20 ~ 40 min turn-overs once, obtain semi-finished product;

(4) by semi-finished product roasting 3 ~ 7min at 120 ~ 130 DEG C, then in the ratio of every 1000g semi-finished product spraying 15 ~ 25g fruit juice, semi-finished product spray fruit juice;

(5) naturally cool to room temperature after being taken out by the jerky of step (4) gained, be cut into long 3 ~ 5cm, the shape of wide 2 ~ 4cm size, gets product after vacuumizing packaging.

Fruits and vegetables slag of the present invention refers to the slag after apple and radish juice, juice after fruit juice refers to and squeezes the juice, manufacturing process is: apple and carrot are peeled, 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 two-part baking process, choose high temperature 80 ~ 90 DEG C previous stage, time is between 20 ~ 30min, this be due to dried chicken just entered baker time, surface moisture is higher, and short time high temperature baking makes product surface moisture volatilize rapidly, surface compact, play lock water effect, constant temperature internal moisture diffusion when being conducive to 65 DEG C; Second stage chooses 60 ~ 70 DEG C, between selection of time 100 ~ 140min, edge is charred shape to avoid product to occur at an excessive temperature, result of the test shows, the dried chicken quality adopting two-part baking process to make is better, and 80 ~ 90 DEG C of process certain hours, can make catalase complete inactivation simultaneously, microorganism reduces, and is conducive to improving quality of finished and extending the shelf life.

Subjective appreciation is carried out to products obtained therefrom of the present invention, concrete grammar is as follows: every sub-sampling table of comparisons 1 is given a mark, require that every is evaluated personnel's complete independently sensory evaluation scores, choosing the smell of product, color and luster, mouthfeel, flavour and outward appearance is subjective appreciation index, indices full marks 10 points, wherein, each index accounts for 20% of whole subjective appreciation score value, each index score is weighted and is on average last sense organ weight 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) invention increases vitamin and the content of mineral substances of product, make dried chicken quality become soft and moist, yield rate improves, change meat products not containing the feature of dietary fiber, reach animals and plants nutrition complement, define 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 remain nutritional labeling and the active material of chicken, adopt chicken sheet to mix with Hen Surimi, prevent taste bad and viscosity from declining;

(3) freezingly to pickle 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 leisure food such as the healthy low fat and sugar of the elderly and children, or as travel food;

(4) the present invention is on traditional jerky production technology basis, improve process technology and produce down-stream processing with high added-value, leisure chicken meat product, 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

Dried chicken described in the present embodiment, this dried chicken obtains after pickling baking, and the pickling liquid in curing process is obtained by following raw material: in add in 1000 grams of water 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, 180 grams, egg, 20 grams, ginger, 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 ratio mixing after prepare.

The preparation method of dried chicken described in the present embodiment, specifically comprises the following steps:

(1) be cut into 700g sliced meat and 300g meat gruel after being cleaned by 1000g Fresh Grade Breast, sliced meat mixed with meat gruel, then Fresh Grade Breast is put into that 1000g pickling liquid is freezing pickles 1h, obtain the Fresh Grade Breast after pickling;

(2) being laid in after being taken out by the Fresh Grade Breast after pickling scribbles in the dish of vegetable oil, and 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 30min at 80 DEG C, then at 60 DEG C of baking 140min, every 20 min turn-overs once, obtain semi-finished product;

(4) by semi-finished product roasting 7min at 120 DEG C, then in the ratio of every 1000g semi-finished product spraying 15g fruit juice, semi-finished product spray fruit juice;

(5) naturally cool to room temperature after being taken out by the jerky of step (4) gained, be cut into long 3cm, the shape of wide 4cm size, gets product after vacuumizing packaging.

To the finished product that the present embodiment prepares, carry out sensory evaluation, experimental data is as shown in table 2:

Table 2 sensory evaluation experimental data

To the finished product that the present embodiment prepares, carry out nutrient component determining, result is: moisture 15.9%, protein 60.3%, fat 16.7%, dietary fiber 2.8%, yield rate 50%.

Embodiment 2

Dried chicken described in the present embodiment, this dried chicken obtains after pickling baking, and the pickling liquid in curing process is obtained by following raw material: in add in 1000 grams of water 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, 220 grams, egg, 30 grams, ginger, 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 ratio mixing after prepare.

The preparation method of dried chicken described in the present embodiment, specifically comprises the following steps:

(1) be cut into 500g sliced meat and 500g meat gruel after being cleaned by 1000g Fresh Grade Breast, sliced meat are mixed with meat gruel, then Fresh Grade Breast is put into that the pickling liquid of 2000g is freezing pickles 2h, obtain the Fresh Grade Breast after pickling;

(2) being laid in after being taken out by the Fresh Grade Breast after pickling scribbles in the dish of vegetable oil, and 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 20min at 90 DEG C, then at 70 DEG C of baking 100min, every 40 min turn-overs once, obtain semi-finished product;

(4) by semi-finished product roasting 3min at 130 DEG C, then in the ratio of every 1000g semi-finished product spraying 25g fruit juice, semi-finished product spray fruit juice;

(5) naturally cool to room temperature after being taken out by the jerky of step (4) gained, be cut into long 5cm, the shape of wide 2cm size, gets product after vacuumizing packaging.

By the finished product prepared the present embodiment, carry out sensory evaluation, experimental data is as shown in table 3:

Table 3. sensory evaluation experimental data

To the finished product that the present embodiment prepares, carry out nutrient component determining, result is: moisture 17.2%, protein 62.8%, fat 14.9%, dietary fiber 4.9%, yield rate 65%.

Embodiment 3

Dried chicken described in the present embodiment, this dried chicken obtains after pickling baking, and the pickling liquid in curing process is obtained by following raw material: in add in 1000 grams of water 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, 210 grams, egg, 26 grams, ginger, 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 ratio mixing after prepare.

The preparation method of dried chicken described in the present embodiment, specifically comprises the following steps:

(1) be cut into 600g sliced meat and 400g meat gruel after being cleaned by 1000g Fresh Grade Breast, sliced meat mixed with meat gruel, then Fresh Grade Breast is put into that 1500g pickling liquid is freezing pickles 1.5h, obtain the Fresh Grade Breast after pickling;

(2) being laid in after being taken out by the Fresh Grade Breast after pickling scribbles in the dish of vegetable oil, and 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 25min at 85 DEG C, then at 65 DEG C of baking 120min, every 30min turn-over once, obtain semi-finished product;

(4) by semi-finished product roasting 5min at 125 DEG C, then in the ratio of every 1000g semi-finished product spraying 20g fruit juice, semi-finished product spray fruit juice;

(5) naturally cool to room temperature after being taken out by the jerky of step (4) gained, be cut into long 4cm, the shape of wide 3cm size, gets product after vacuumizing packaging.

To the finished product that the present embodiment prepares, carry out sensory evaluation, experimental data is as shown in table 4:

Table 4 sensory evaluation experimental data

To the finished product that the present embodiment prepares, carry out nutrient component determining, result is: moisture 18.8%, protein 63.5%, fat 16.1%, dietary fiber 3.6%, yield rate 56%.

Embodiment 4

Dried chicken described in the present embodiment, this dried chicken obtains after pickling baking, and the pickling liquid in curing process is obtained by following raw material: in add in 1000 grams of water 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, 215 grams, egg, 28 grams, ginger, 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 ratio mixing after prepare.

The preparation method of dried chicken described in the present embodiment, specifically comprises the following steps:

(1) be cut into 650g sliced meat and 350g meat gruel after being cleaned by 1000g Fresh Grade Breast, sliced meat mixed with meat gruel, then Fresh Grade Breast is put into that 1600g pickling liquid is freezing pickles 1.8h, obtain the Fresh Grade Breast after pickling;

(2) being laid in after being taken out by the Fresh Grade Breast after pickling scribbles in the dish of vegetable oil, and 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 24min at 88 DEG C, then at 68 DEG C of baking 120min, every 33min turn-over once, obtain semi-finished product;

(4) by semi-finished product roasting 6min at 128 DEG C, then in the ratio of every 1000g semi-finished product spraying 20g fruit juice, semi-finished product spray fruit juice;

(5) naturally cool to room temperature after being taken out by the jerky of step (4) gained, be cut into long 5cm, the shape of wide 2cm size, gets product after vacuumizing packaging.

To the finished product that the present embodiment prepares, carry out sensory evaluation, experimental data is as shown in table 5:

Table 5. sensory evaluation experimental data

To the finished product that the present embodiment prepares, carry out nutrient component determining, result is: moisture 16.9%, protein 61.7%, fat 15.2%, dietary fiber 4.2%, yield rate 61%.

Claims (1)

1. a dried chicken, obtain after pickling baking, it is characterized in that: the pickling liquid in curing process is obtained by following raw material: in add in 1000 grams of water vegetable oil 20 ~ 40 grams, white granulated 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, 180 ~ 220 grams, egg, 20 ~ 30 grams, ginger, 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 ratio mixing after prepare;
The preparation method of described dried chicken comprises the steps:
(1) sliced meat and meat gruel is cut into after being cleaned by Fresh Grade Breast, be that sliced meat mix with meat gruel by the ratio of 5:5 ~ 7:5 in mass ratio, then be that Fresh Grade Breast to be put into that pickling liquid is freezing pickles 1 ~ 2h by the ratio of 1:1 ~ 1:2 in the mass ratio of Fresh Grade Breast and pickling liquid, obtain the Fresh Grade Breast after pickling;
(2) being laid in after being taken out by the Fresh Grade Breast after pickling scribbles in the dish of vegetable oil, and 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 20 ~ 30min at 80 ~ 90 DEG C, then at 60 ~ 70 DEG C of baking 100 ~ 140min, every 20 ~ 40 min turn-overs once, obtain semi-finished product;
(4) by semi-finished product roasting 3 ~ 7min at 120 ~ 130 DEG C, then in the ratio of every 1000g semi-finished product spraying 15 ~ 25g fruit juice, semi-finished product spray fruit juice;
(5) naturally cool to room temperature after being taken out by the jerky of step (4) gained, be cut into long 3 ~ 5cm, the shape of wide 2 ~ 4cm size, gets product after vacuumizing packaging.
CN201310437209.XA 2013-09-24 2013-09-24 Chicken jerky and preparation method thereof CN103462064B (en)

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CN101015358A (en) * 2007-02-07 2007-08-15 于樑洪 Fruit savoury and crisp roasted duck and preparing process thereof
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
CN103284194A (en) * 2013-06-28 2013-09-11 浦北县广源食品有限公司 Preparation method of delicious and crisp dried chicken breasts

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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
CN101015358A (en) * 2007-02-07 2007-08-15 于樑洪 Fruit savoury and crisp roasted duck and preparing process thereof
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
CN103284194A (en) * 2013-06-28 2013-09-11 浦北县广源食品有限公司 Preparation method of delicious and crisp dried chicken breasts

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