CN103584153B - Functional dried minced chicken and preparation method thereof - Google Patents
Functional dried minced chicken and preparation method thereof Download PDFInfo
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- CN103584153B CN103584153B CN201310630188.3A CN201310630188A CN103584153B CN 103584153 B CN103584153 B CN 103584153B CN 201310630188 A CN201310630188 A CN 201310630188A CN 103584153 B CN103584153 B CN 103584153B
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses functional dried minced chicken and a preparation method thereof. The functional dried minced chicken is characterized in that chicken bones are added into dried chicken slices in the forms of chicken bone nutrient emulsion and superfinely crushed chicken bone meal and accessory materials like oat dietary fiber, fresh egg yolk, anhydrous mycose, composite phosphate and the like are added. The preparation method comprises the following steps: (1) preparation of chicken bone enzymatic hydrolysis liquid; (2) preparation of secondary extraction chicken bone nutrient liquid; (3) preparation of chicken bone emulsion; (4) preparation of superfinely crushed chicken bone meal; and (5) preparation of dried minced chicken. The invention has the following advantages: the functional dried minced chicken has rich and balancing nutrients, fine and smooth meat quality, rich flavor, abundant dietary fiber and certain functionality; no essence, pigment or color fixative is added; minced chicken and chicken bones are used as raw materials for processing of the dried minced chicken, so product cost is substantially reduced and added values of by-products of chicken processing are increased; moreover, the preparation method realizes comprehensive and effective utilization and zero waste of chicken bones.
Description
Technical field
The present invention relates to a kind of functional chicken meat gruel dried meat and preparation method thereof, belong to bird food processing technology field.
Background technology
Jerky is one of Traditional Chinese Meat Products, is well received by consumers.But traditional jerky is Shortcomings part also, one be processing raw material of traditional jerky is generally pork or beef, and product fat content is high, and trophic structure is single, once once becomes the synonym of " obesity "; Two is that quality is comparatively stiff, is unsuitable for the bad people of old man, child and tooth and eats; Three is that yield rate is low, and price is more expensive, is difficult to adapt to consumption demand more widely.Along with society, expanding economy, high fat of blood, diabetes, obesity etc. " ciril disease ", " rich man's disease " have become the principal disease of harm compatriots health, make people not only be confined to the substances such as full abdomen, nutrition to the requirement of food, functional, health, convenience more and more become popular general consumption idea.
Chicken, as one of the principal item of poultry, is the meat that people like, has that fat content is lower, heat is low, protein content high.Along with the development that China's chicken is produced and processed, the chicken bone output accounting for chicken gross weight about 25% is also considerable.Chicken osteotrophy enriches, but, with regard to the chicken secondary industry that China is current, fritter meat, meat mincing etc. that most chicken bone and processing produce all are underutilized, these byproducts are often regarded as low value product, the animal feed that is taken as had is sold at a bargain, and what have is then simply discarded, and brings serious environmental pollution.
For above-mentioned situation, existing scientific worker has done certain research, and its relevant report is as follows:
Zhao sends out and discloses a kind of meat emulsion product and preparation method thereof (China Patent Publication No. CN 101133865A), the feature of this kind of meat emulsion product is that main component comprises meat material, fruits and vegetables paste, forming agent, soy sauce, salt, starch, monosodium glutamate and sugar, namely reaches product object balanced in nutrition by being stuck with paste by fruits and vegetables with meat material Homogeneous phase mixing; Xu Jing discloses a kind of dried pork slice (China Patent Publication No. CN 102440392 A) adding Chinese yam dietary fiber, it is characterized in that: in dried pork slice, add common yam rhizome dietary fiber, its concrete grammar added is: after common yam rhizome dietary fiber being put into former soup infusion to a certain extent, put into meat base, boiling; Cao Jinxuan etc. disclose a kind of functional restructuring leisure jerky and preparation method thereof (China Patent Publication No. CN 103300385 A), feature adopts the mixed extract of the sterculia seed, the fleece-flower root and red date and celestial being grass, rose mixed extract to pickle cube meat, thus the obtained jerky being rich in dietary fiber and flavones.Although the method enumerated above-mentioned all improves the single defect of meat products nutrition, have also been changed the original local flavor of pure jerky, and the dietary fiber amount that some method is added is limited, functional not strong.Zhu Qiu strength etc. discloses a kind of composite minced meat and processing method (China Patent Publication No. CN 102488226 A), it is characterized in that fully utilizing poultry, the trunk of fowl and fish is that meat gruel made by raw material, content comprise the bone of poultry, fowl and fish is pulverized skeletonization mud after mix with meat, pork skin etc., finally obtained composite minced meat.The method is the Appropriate application bone of domestic animal really, but bone mud coarse mouthfeel, it is directly added in meat products, easily reduces the organoleptic quality of product.
Summary of the invention
The object of the invention is the defect for traditional jerky and chicken processing byproduct---chicken bone and the present situation that meat mincing utilization rate is low, added value is low, provide one to have strong chicken flavor, the soft exquisiteness of meat, nutritious equilibrium and have certain functional Hen Surimi dried meat and preparation method thereof.
In order to achieve the above object, present invention employs following technical scheme: a kind of functional chicken meat gruel dried meat, count by weight ratio, this Hen Surimi dried meat is made up of following raw material: chicken meat mincing 85 ~ 95 parts, 95 ~ 120 parts, new freshly-slaughtered poultry bone, 10 ~ 15 parts, freshly-slaughtered poultry yolk, oat fiber powder 4 ~ 8 parts, soybean protein isolate 3 ~ 7 parts, honey 3 ~ 7 parts, anhydrous trehalose 3 ~ 7 parts, cooking wine 3 ~ 7 parts, white granulated sugar 2 ~ 5 parts, edible tapioca or cornstarch 2 ~ 4 parts, 2 ~ 4 parts, freshly-slaughtered poultry egg white, salt 0.6 ~ 1 part, composite phosphate 0.2 ~ 0.6 part, chickens' extract 0.1 ~ 0.3 part, 0.03 ~ 0.05 part, D-araboascorbic acid sodium, dehydro sodium acetate 0.03 ~ 0.04 part.
Further, the formula preferred weight part ratio range preparing functional chicken meat gruel dried meat is: chicken meat mincing 90 ~ 95 parts, new 110 ~ 120 parts, freshly-slaughtered poultry bone, 12 ~ 14 parts, freshly-slaughtered poultry yolk, oat fiber powder 5 ~ 7 parts, soybean protein isolate 3 ~ 5 parts, honey 4 ~ 6 parts, anhydrous trehalose 4 ~ 6 parts, cooking wine 3 ~ 5 parts, white granulated sugar 3 ~ 4 parts, edible tapioca or cornstarch 3 ~ 4 parts, 3 ~ 4 parts, freshly-slaughtered poultry egg white, salt 0.7 ~ 0.9 part, composite phosphate 0.3 ~ 0.5 part, chickens' extract 0.1 ~ 0.2 part, 0.04 ~ 0.05 part, D-araboascorbic acid sodium, dehydro sodium acetate 0.035 ~ 0.04 part.
Above-mentioned chicken meat mincing refer to accessory substance in chicken secondary industry i.e. usually said leftover pieces.
Described composite phosphate is made up of the component of following weight proportioning: sodium chloride: Quadrafos: pyrophosphate: metaphosphate=3:3:3:1.
Prepare the method for functional chicken meat gruel dried meat, comprise the following steps:
the preparation of chicken osteotrophy emulsion
the preparation of chicken bone enzymolysis liquid
pretreatment: the chicken bone choosing fresh clean, rinses to remove blood stains and other impurity;
freezing: chicken bone is placed in refrigerator-freezer, at least freezing 20h under the condition of-20 DEG C;
rub: with jaw crusher the chicken bone after freezing rubbed to diameter be the bone block of 5 ~ 10mm;
corase grind: broken chicken bone being placed in kibbling mill, to carry out the diameter roughly ground to chicken bone slag be 2 ~ 3mm, add ice bits insulation 0-4 DEG C, the mass ratio that chicken bone slag and ice are considered to be worth doing is 1:2 ~ 4 simultaneously;
fine grinding: the chicken bone slag after corase grind is placed in atomizer mill and carries out fine grinding and make the diameter of chicken bone slag at 0.5 ~ 1mm, add ice simultaneously and consider warm 0-4 DEG C to be worth doing, the mass ratio that chicken bone slag and ice are considered to be worth doing is 1:2 ~ 4; Obtain chicken-bone paste slurry suspension;
enzymolysis: add alkali protease in chicken-bone paste slurry suspension, the addition of enzyme is that every gram of freshly-slaughtered poultry bone adds 0.15 ~ 0.20mkat, stirs, regulates pH to 8 ~ 8.5, reaction temperature 55 ~ 65 DEG C, enzymolysis time 185 ~ 200min with sodium acid carbonate;
filter: the chicken-bone paste slurry suspension after enzymolysis is placed in filter press press filtration and drops to 25% to chicken bone slag water content, filter cloth is 50 ~ 60 orders, and press filtration pressure is 1.5Mpa, and the chicken bone slag remained is separated with chicken bone enzymolysis liquid;
go out enzyme: chicken bone enzymolysis liquid is boiled 5 ~ 8min with the enzyme that goes out, and after cooling, refrigeration is stand-by;
the preparation of secondary lixiviate chicken bone nutrient solution
thermophilic digestion: thermophilic digestion is carried out, residual chicken bone slag to the residual chicken bone slag after enzymolysis: water quality is than being 1:3 ~ 5, and boiling temperature is 110 ~ 120 DEG C, and digestion time is 30 ~ 40min, obtains chicken bone slag liquid;
filter: the chicken bone slag liquid after boiling is placed in filter press press filtration and drops to 25% to chicken bone slag water content, filter cloth is 50 ~ 60 orders, and press filtration pressure is 1.5Mpa, and chicken bone slag is separated with chicken bone nutrient solution, obtained secondary lixiviate chicken bone nutrient solution;
the preparation of chicken bone emulsion
vacuum Concentration: after obtained chicken bone enzymolysis liquid is mixed with secondary lixiviate chicken bone nutrient solution, be placed in concentrator and carry out Vacuum Concentration, vacuum 0.05 ~ 0.08MPa, temperature 60 ~ 70 DEG C, being concentrated into liquid diopter (Brix) reaches till 40 ~ 50%, obtains chicken osteotrophy concentrate;
homogeneous: add freshly-slaughtered poultry yolk by formula ratio in chicken osteotrophy concentrate, and be uniformly mixed, is placed in high pressure homogenizer homogeneous, homogenizing time 3 ~ 5min, homogenization pressure 30 ~ 40MPa by mixed chicken osteotrophy concentrate, obtained chicken osteotrophy emulsion;
the preparation of ultramicro grinding chick bone powder
dry: the chicken bone slag after secondary lixiviate is carried out heated-air drying, and baking temperature is 95 ~ 105 DEG C, and drying time is 5 ~ 6h, makes the water content of chicken bone slag drop to less than 15%;
ultramicro grinding: carry out ultramicro grinding to dried chicken bone slag, crosses 500 mesh sieves and obtains ultramicro grinding chick bone powder;
the preparation of Hen Surimi dried meat
pretreatment: accurately take the chicken meat mincing after rejecting fat, muscle, film connective tissue and bone slag by formula ratio, chicken meat mincing are placed in filter wash bag, fully meat mincing are stirred while rinsing with clear water, to remove watery blood, after repeating above-mentioned dehematize water conservancy project sequence 2 ~ 3 times, filter pocket mouths is tightened, puts into 3-foot centrifugal dehydrator with after the centrifugal 120 ~ 150s of 1000 ~ 1200r/min, take out chicken meat mincing stand-by;
rub: chicken meat mincing good for pretreatment are placed in meat grinder and rub, the granularity of meat grain is advisable at 2 ~ 3mm, makes Hen Surimi;
mixing is pickled: in Hen Surimi, add obtained chicken osteotrophy emulsion and ultramicro grinding chick bone powder, and press formula ratio interpolation oat fiber powder, soybean protein isolate, honey, anhydrous trehalose, cooking wine, white granulated sugar, edible tapioca or cornstarch, freshly-slaughtered poultry egg white, salt, composite phosphate, chickens' extract, D-araboascorbic acid sodium, dehydro sodium acetate, stir, in the low temperature chamber that temperature is 4 ~ 8 DEG C, pickle 30 ~ 40min; To make the abundant stripping of the salting-in-protein in meat;
smear: the meat gruel after having pickled is laid on mould, ensure that smear is even, closely knit, the thickness of meat gruel is at 3 ~ 5mm;
smoke: smoke carrying out gradient increased temperature in the meat gruel feeding drying room after smear, the demoulding smoke 1 ~ 1.2h under the condition of 70 ~ 80 DEG C after, be placed on grid tray, continue to smoke 20 ~ 30min under the condition of 90 ~ 100 DEG C, finally under the condition of 100 ~ 110 DEG C, smoke 15 ~ 20min, take out the meat gruel dried meat smoked;
shaping: the Hen Surimi dried meat after having smoked to be flattened with press immediately, to ensure the smooth of Hen Surimi dried meat, and cuts into the square specification of 6cm × 3cm with forming machine;
baking: the Hen Surimi dried meat after shaping is placed on grid tray equably, is placed in baking on baking oven, baking temperature 110 ~ 120 DEG C, cooking time 5 ~ 7min, to make the further slaking of jerky, flavouring;
cooling packing: after jerky good for baking is cooled in dry environment, pack immediately by the specification requirement of factory, place a bag oxygen scavenger in every sack packaging.
Performance test:
The product physical and chemical index that the present invention obtains and sanitary index all detect by national standard detection method, and its physical and chemical index and sanitary index all meet national Its Relevant Technology Standards, and product meets the following requirements:
Organoleptic indicator refers to table 1, and physical and chemical index refers to table 2, and sanitary index refers to table 3.
Tool of the present invention has the following advantages:
dietary fiber is added in Hen Surimi dried meat.Oat fiber powder is that adopt certain processes to form, its dietary fiber content is high, particularly soluble dietary fiber with 100% pure natural Herba bromi japonici dietary fiber for raw material.Dietary fiber has certain physiological function and beneficial functional, can effectively prevent treating constipation, angiocardiopathy preventing, cancer, diabetes and Other diseases.In formula, add oat fiber powder, under the substantially constant condition of the original local flavor of Hen Surimi dried meat, the functional of product can be increased, make up the auxotrophy of jerky goods, make its nutrition more balanced;
in Hen Surimi dried meat, chicken bone is added with the form of chicken osteotrophy emulsion and ultramicro grinding chick bone powder.Chicken osteotrophy enriches, containing a large amount of protein, mineral matter and unrighted acid etc.With the form of emulsion and Ultramicro-powder, chicken bone is joined in jerky, can while the fine and smooth mouthfeel of guarantee product, the significantly nutritive value of improving product;
carry out utilizing comprehensively and effectively to chicken bone.By carrying out the operations such as enzymolysis, thermophilic digestion, ultramicro grinding to chicken bone, chicken bone being made multi-form processed goods and adding in Hen Surimi dried meat, achieve " complete utilization, zero is discarded " of chicken bone.In the processing method of chicken bone, what adopt before enzymolysis is cold working, can retain nutrition and the flavor substance of chicken bone well.Macromolecular chicken bone protein can be degraded to micromolecular free amino acid by enzymolysis process; Ultramicro grinding technique can make the miniaturization of chicken bone, strengthens its dissolubility.Two techniques all can significantly improve the absorption rate of human body to chicken osteotrophy composition;
freshly-slaughtered poultry yolk is added in the preparation of chicken osteotrophy emulsion.Chicken bone enzymolysis liquid and secondary lixiviate chicken bone liquid comprise clear soup and animal oil two parts, and for making nutrient composition more homogeneous, meat gruel dried meat quality is more stable, needs to carry out emulsifying homogeneous to chicken bone nutrient solution.Before homogeneous, add freshly-slaughtered poultry yolk, egg yolk is rich in lecithin, and lecithin has certain emulsification, can promote the formation of chicken osteotrophy emulsion, avoids the use of food additives, and does not affect the organoleptic quality of product;
with chicken meat mincing and chicken bone for Raw material processing jerky, greatly reduce the cost of product;
anhydrous trehalose is added in formula.Trehalose as the natural carbohydrate of one, can effectively prevent starch low humidity and freezing time aging, prevent protein freezing, refrigeration or dry time sex change, can also effectively suppress becoming sour of lipid material simultaneously, extend the shelf-life of product;
chicken essence is not added in formula.The aromatic substance that the content of chicken bone own is a large amount of, and the chicken bone processing mode in the present invention remains these compositions well.Chicken bone after processing being added in Hen Surimi dried meat, making product chicken fragrance stronger, without the need to adding essence.
pigment or colour former is not added in formula.When smoking, the honey in jerky, white granulated sugar can with protein, amino acid generation Maillard reaction, give Hen Surimi dried meat orange-yellow tempting color and luster.
Detailed description of the invention
Be specifically described the present invention below by embodiment, what be necessary to herein means out is that the present embodiment is only used to further illustrate the present invention, and can not be interpreted as limiting the scope of the invention.The person skilled in the art in this field according to the content of the invention described above, can make some nonessential improvement and adjustment to the present invention.
Embodiment 1:
the preparation of chicken osteotrophy emulsion
the preparation of chicken bone enzymolysis liquid
pretreatment: the chicken bone 95kg choosing fresh clean, rinses to remove blood stains and other impurity;
freezing: chicken bone is placed in refrigerator-freezer, freezing 20h under the condition of-20 DEG C;
rub: with jaw crusher the chicken bone after freezing rubbed to diameter be the bone block of about 5mm;
corase grind: broken chicken bone being placed in kibbling mill, to carry out the diameter roughly ground to chicken skeletal grain be about 2mm, adds the ice bits of 200kg to keep 0-4 DEG C of low temperature simultaneously;
fine grinding: the chicken bone slag after corase grind is placed in atomizer mill and carries out fine grinding and make the diameter of skeletal grain at about 0.5mm, adds the ice bits of 200kg to keep 0-4 DEG C of low temperature simultaneously;
enzymolysis: add alkali protease 14250mkat in chicken-bone paste slurry suspension, stir, regulates pH to 8 with sodium acid carbonate, reaction temperature 55 DEG C, enzymolysis time 185min;
filter: the chicken-bone paste slurry suspension after enzymolysis is placed in filter press press filtration and drops to 25% to chicken bone slag water content, filter cloth is 50 orders, and press filtration pressure is 1.5Mpa, and the chicken bone slag remained is separated with chicken bone enzymolysis liquid;
go out enzyme: chicken bone enzymolysis liquid is boiled 5min with the enzyme that goes out, and after cooling, refrigeration is stand-by;
the preparation of secondary lixiviate chicken bone nutrient solution
thermophilic digestion: thermophilic digestion is carried out to the chicken bone residue after enzymolysis, residual chicken bone slag: water quality is than being 1:3, and boiling temperature is 110 DEG C, and digestion time is 30min;
filter: the chicken bone slag liquid after boiling is placed in filter press press filtration and drops to 25% to chicken bone water content, filter cloth is 50 orders, and press filtration pressure is 1.5Mpa, and chicken bone slag is separated with chicken bone nutrient solution, obtained secondary lixiviate chicken bone nutrient solution;
the preparation of chicken bone emulsion
vacuum Concentration: after obtained chicken bone enzymolysis liquid is mixed with secondary lixiviate chicken bone nutrient solution, be placed in concentrator and carry out Vacuum Concentration, vacuum 0.05MPa, temperature 60 C, be concentrated into liquid diopter (Brix) and reach till 40%;
homogeneous: add freshly-slaughtered poultry yolk 10kg by formula in chicken osteotrophy concentrate, and be uniformly mixed, mixed chicken osteotrophy concentrate is placed in high pressure homogenizer homogeneous, homogenizing time 3min, homogenization pressure 30MPa, obtained chicken osteotrophy emulsion;
the preparation of ultramicro grinding chick bone powder
dry: the chicken bone slag after secondary lixiviate is carried out heated-air drying, and baking temperature is 95 DEG C, and drying time is 5h, makes the water content of chicken bone slag drop to less than 15%;
ultramicro grinding: carry out ultramicro grinding to dried chicken bone slag, crosses 500 mesh sieves and obtains ultramicro grinding chick bone powder;
the preparation of Hen Surimi dried meat
pretreatment: chicken meat mincing are placed in filter wash bag by the chicken meat mincing 850kg accurately taking connective tissues such as rejecting fat, muscle, film and bone slag, fully stirs meat mincing, to remove watery blood while rinsing with clear water.After repeating above-mentioned dehematize water conservancy project sequence 2 times, filter pocket mouths is tightened, puts into 3-foot centrifugal dehydrator with after the centrifugal 120s of 1000r/min, take out chicken meat mincing stand-by;
rub: chicken meat mincing good for pretreatment are placed in meat grinder and rub, the granularity of meat grain is advisable at 2 ~ 3mm, makes Hen Surimi;
mixing is pickled: in Hen Surimi, add obtained chicken osteotrophy emulsion and ultramicro grinding chick bone powder, and add oat fiber powder 40kg by formula, soybean protein isolate 30kg, honey 30kg, anhydrous trehalose 30kg, cooking wine 30kg, white granulated sugar 20kg, edible tapioca 20kg, freshly-slaughtered poultry egg white 20kg, salt 6kg, composite phosphate (sodium chloride: Quadrafos: pyrophosphate: metaphosphate=3:3:3:1) 2kg, chickens' extract 1kg, D-araboascorbic acid sodium 0.3kg, dehydro sodium acetate 0.3kg, stir, 30min is pickled in the low temperature chamber that temperature is 4 ~ 8 DEG C, to make the abundant stripping of the salting-in-protein in meat,
smear: the meat gruel after having pickled is laid on mould, ensure that smear is even, closely knit, the thickness of meat gruel is at 3mm;
smoke: smoke carrying out gradient increased temperature in the meat gruel feeding drying room after smear.The demoulding smoke 1h under the condition of 70 DEG C after, is placed on grid tray, continues to smoke 20min under the condition of 90 DEG C, finally under the condition of 100 DEG C, smokes 15min, takes out the meat gruel dried meat smoked;
shaping: the Hen Surimi dried meat after having smoked to be flattened with press immediately, to ensure the smooth of Hen Surimi dried meat, and cuts into the square specification of 6cm × 3cm with forming machine;
baking: the Hen Surimi dried meat after shaping is placed on grid tray equably, is placed in baking on baking oven, baking temperature 110 DEG C, cooking time 5min, to make the further slaking of jerky, flavouring;
cooling packing: after jerky good for baking is cooled in dry environment, pack immediately by the specification requirement of factory, place a bag oxygen scavenger in every sack packaging.
Embodiment 2:
the preparation of chicken osteotrophy emulsion
the preparation of chicken bone enzymolysis liquid
pretreatment: the chicken bone 12kg choosing fresh clean, rinses to remove blood stains and other impurity;
freezing: chicken bone is placed in refrigerator-freezer, freezing 20h under the condition of-20 DEG C;
rub: with jaw crusher the chicken bone after freezing rubbed to diameter be the bone block of about 10mm;
corase grind: broken chicken bone being placed in kibbling mill, to carry out the diameter roughly ground to chicken skeletal grain be about 3mm, adds 40kg ice bits to keep 0-4 DEG C of low temperature simultaneously;
fine grinding: the chicken bone slag after corase grind is placed in atomizer mill and carries out fine grinding and make the diameter of skeletal grain at about 1mm, adds 40kg ice bits to keep 0-4 DEG C of low temperature simultaneously;
enzymolysis: add alkali protease 2400mkat in chicken-bone paste slurry suspension, stir, regulates pH to 8.5 with sodium acid carbonate, reaction temperature 65 DEG C, enzymolysis time 200min;
filter: the chicken-bone paste slurry suspension after enzymolysis is placed in filter press press filtration and drops to 25% to chicken bone slag water content, filter cloth is 60 orders, and press filtration pressure is 1.5Mpa, and the chicken bone slag remained is separated with chicken bone enzymolysis liquid;
go out enzyme: chicken bone enzymolysis liquid is boiled 8min with the enzyme that goes out, and after cooling, refrigeration is stand-by;
the preparation of secondary lixiviate chicken bone nutrient solution
thermophilic digestion: thermophilic digestion is carried out to the chicken bone residue after enzymolysis, residual chicken bone slag: water quality is than being 1:5, and boiling temperature is 120 DEG C, and digestion time is 40min;
filter: the chicken bone slag liquid after boiling is placed in filter press press filtration and drops to 25% to chicken bone water content, filter cloth is 60 orders, and press filtration pressure is 1.5Mpa, and chicken bone slag is separated with chicken bone nutrient solution, obtained secondary lixiviate chicken bone nutrient solution;
the preparation of chicken bone emulsion
vacuum Concentration: after obtained chicken bone enzymolysis liquid is mixed with secondary lixiviate chicken bone nutrient solution, be placed in concentrator and carry out Vacuum Concentration, vacuum 0.08MPa, temperature 70 C, be concentrated into liquid diopter (Brix) and reach till 50%;
homogeneous: add freshly-slaughtered poultry yolk 1.5kg by formula in chicken osteotrophy concentrate, and be uniformly mixed.Mixed chicken bone liquid is placed in high pressure homogenizer homogeneous, homogenizing time 5min, homogenization pressure 40MPa, obtained chicken osteotrophy emulsion;
the preparation of ultramicro grinding chick bone powder
dry: the chicken bone slag after secondary lixiviate is carried out heated-air drying, and baking temperature is 105 DEG C, and drying time is 6h, makes the water content of chicken bone slag drop to less than 15%;
ultramicro grinding: carry out ultramicro grinding to dried chicken bone slag, crosses 500 mesh sieves and obtains ultramicro grinding chick bone powder;
the preparation of Hen Surimi dried meat
pretreatment: chicken meat mincing are placed in filter wash bag by the chicken meat mincing 95kg accurately taking connective tissues such as rejecting fat, muscle, film and bone slag, fully stirs meat mincing, to remove watery blood while rinsing with clear water.After repeating above-mentioned dehematize water conservancy project sequence 3 times, filter pocket mouths is tightened, puts into 3-foot centrifugal dehydrator with after the centrifugal 150s of 1200r/min, take out chicken meat mincing stand-by;
rub: chicken meat mincing good for pretreatment are placed in meat grinder and rub, the granularity of meat grain is advisable at 2 ~ 3mm, makes Hen Surimi;
mixing is pickled: in Hen Surimi, add obtained chicken osteotrophy emulsion and ultramicro grinding chick bone powder, and add oat fiber powder 8kg by formula, soybean protein isolate 7kg, honey 7kg, anhydrous trehalose 7kg, cooking wine 7kg, white granulated sugar 5kg, edible corn starch 4kg, freshly-slaughtered poultry egg white 4kg, salt 1kg, composite phosphate (sodium chloride: Quadrafos: pyrophosphate: metaphosphate=3:3:3:1) 0.6kg, chickens' extract 0.3kg, D-araboascorbic acid sodium 0.05kg, dehydro sodium acetate 0.04kg, stir, 40min is pickled in the low temperature chamber that temperature is 4 ~ 8 DEG C, to make the abundant stripping of the salting-in-protein in meat,
smear: the meat gruel after having pickled is laid on mould, ensure that smear is even, closely knit, the thickness of meat gruel is at 5mm;
smoke: smoke carrying out gradient increased temperature in the meat gruel feeding drying room after smear.The demoulding smoke 1.2h under the condition of 80 DEG C after, is placed on grid tray, continues to smoke 30min under the condition of 100 DEG C, finally under the condition of 110 DEG C, smokes 20min, takes out the meat gruel dried meat smoked;
shaping: the Hen Surimi dried meat after having smoked to be flattened with press immediately, to ensure the smooth of Hen Surimi dried meat, and cuts into the square specification of 6cm × 3cm with forming machine;
baking: the Hen Surimi dried meat after shaping is placed on grid tray equably, is placed in baking on baking oven, baking temperature 120 DEG C, cooking time 7min, to make the further slaking of jerky, flavouring;
cooling packing: after jerky good for baking is cooled in dry environment, pack immediately by the specification requirement of factory, place a bag oxygen scavenger in every sack packaging.
Embodiment 3:
the preparation of chicken osteotrophy emulsion
the preparation of chicken bone enzymolysis liquid
pretreatment: the chicken bone 110kg choosing fresh clean, rinses to remove blood stains and other impurity;
freezing: chicken bone is placed in refrigerator-freezer, at least freezing 20h under the condition of-20 DEG C;
rub: with jaw crusher the chicken bone after freezing rubbed to diameter be the bone block of about 5mm;
corase grind: broken chicken bone being placed in kibbling mill, to carry out the diameter roughly ground to chicken skeletal grain be about 2mm, adds the ice bits of 200kg to keep 0 ~ 4 DEG C of low temperature simultaneously;
fine grinding: the chicken bone slag after corase grind is placed in atomizer mill and carries out fine grinding and make the diameter of skeletal grain at about 0.6mm, adds the ice bits of 200kg to keep 0 ~ 4 DEG C of low temperature simultaneously;
enzymolysis: add alkali protease 18700mkat in chicken-bone paste slurry suspension, stir, regulates pH to 8.3 with sodium acid carbonate, reaction temperature 60 DEG C, enzymolysis time 190min;
filter: the chicken-bone paste slurry suspension after enzymolysis is placed in filter press press filtration and drops to 25% to chicken bone slag water content, filter cloth is 55 orders, and press filtration pressure is 1.5Mpa, and the chicken bone slag remained is separated with chicken bone enzymolysis liquid;
go out enzyme: chicken bone enzymolysis liquid is boiled 6min with the enzyme that goes out, and after cooling, refrigeration is stand-by;
the preparation of secondary lixiviate chicken bone nutrient solution
thermophilic digestion: thermophilic digestion is carried out to the chicken bone residue after enzymolysis, the chicken bone residue after enzymolysis and the mass ratio of water are 1:3, and boiling temperature is 115 DEG C, and digestion time is 35min;
filter: the chicken bone slag liquid after boiling is placed in filter press press filtration and drops to 25% to chicken bone slag water content, filter cloth is 55 orders, and press filtration pressure is 1.5Mpa, and chicken bone slag is separated with chicken bone nutrient solution, obtained secondary lixiviate chicken bone nutrient solution;
the preparation of chicken bone emulsion
vacuum Concentration: after obtained chicken bone enzymolysis liquid is mixed with secondary lixiviate chicken bone nutrient solution, be placed in concentrator and carry out Vacuum Concentration, vacuum 0.06MPa, temperature 65 DEG C, be concentrated into liquid diopter (Brix) and reach till 45%;
homogeneous: add freshly-slaughtered poultry yolk 12kg by formula in chicken osteotrophy concentrate, and be uniformly mixed.Mixed chicken bone liquid is placed in high pressure homogenizer homogeneous, homogenizing time 4min, homogenization pressure 35MPa, obtained chicken osteotrophy emulsion;
the preparation of ultramicro grinding chick bone powder
dry: the chicken bone slag after secondary lixiviate is carried out heated-air drying, and baking temperature is 100 DEG C, and drying time is 5.5h, makes the water content of chicken bone slag drop to less than 15%;
ultramicro grinding: ultramicro grinding is carried out to dried chicken bone slag, made 500 mesh sieves obtain ultramicro grinding chick bone powder;
the preparation of Hen Surimi dried meat
pretreatment: the chicken meat mincing 900kg accurately taking connective tissues such as rejecting fat, muscle, film and bone slag.Chicken meat mincing are placed in filter wash bag, while rinsing with clear water, fully stir meat mincing, to remove watery blood.After repeating above-mentioned dehematize water conservancy project sequence 2 times, filter pocket mouths is tightened, puts into 3-foot centrifugal dehydrator with after the centrifugal 130s of 1000r/min, take out chicken meat mincing stand-by;
rub: chicken meat mincing good for pretreatment are placed in meat grinder and rub, the granularity of meat grain is advisable at 2 ~ 3mm, makes Hen Surimi;
mixing is pickled: in Hen Surimi, add obtained chicken osteotrophy emulsion and ultramicro grinding chick bone powder, and add oat fiber powder 50kg by formula, soybean protein isolate 30kg, honey 40kg, anhydrous trehalose 40kg, cooking wine 30kg, white granulated sugar 30kg, edible tapioca 30kg, freshly-slaughtered poultry egg white 30kg, salt 7kg, composite phosphate (sodium chloride: Quadrafos: pyrophosphate: metaphosphate=3:3:3:1) 3kg, chickens' extract 1kg, D-araboascorbic acid sodium 0.4, dehydro sodium acetate 0.35kg, stir, 35min is pickled in the low temperature chamber that temperature is 4 ~ 8 DEG C, to make the abundant stripping of the salting-in-protein in meat,
smear: the meat gruel after having pickled is laid on mould, ensure that smear is even, closely knit, the thickness of meat gruel is at 3mm;
smoke: smoke carrying out gradient increased temperature in the meat gruel feeding drying room after smear.The demoulding smoke 1h under the condition of 75 DEG C after, is placed on grid tray, continues to smoke 25min under the condition of 90 DEG C, finally under the condition of 105 DEG C, smokes 15min, takes out the meat gruel dried meat smoked;
shaping: the Hen Surimi dried meat after having smoked to be flattened with press immediately, to ensure the smooth of Hen Surimi dried meat, and cuts into the square specification of 6cm × 3cm with forming machine;
baking: the Hen Surimi dried meat after shaping is placed on grid tray equably, is placed in baking on baking oven, baking temperature 115 DEG C, cooking time 5min, to make the further slaking of jerky, flavouring;
cooling packing: after jerky good for baking is cooled in dry environment, pack immediately by the specification requirement of factory, place a bag oxygen scavenger in every sack packaging.
Embodiment 4:
the preparation of chicken osteotrophy emulsion
the preparation of chicken bone enzymolysis liquid
pretreatment: the chicken bone 12kg choosing fresh clean, rinses to remove blood stains and other impurity;
freezing: chicken bone is placed in refrigerator-freezer, at least freezing 20h under the condition of-20 DEG C;
rub: with jaw crusher the chicken bone after freezing rubbed to diameter be the bone block of about 8mm;
corase grind: broken chicken bone being placed in kibbling mill, to carry out the diameter roughly ground to chicken skeletal grain be about 2.5mm, adds the ice bits of 30kg to keep low 0 ~ 4 DEG C of low temperature simultaneously;
fine grinding: the chicken bone slag after corase grind is placed in atomizer mill and carries out fine grinding and make the diameter of skeletal grain at about 0.8mm, adds the ice bits of 30kg to keep 0 ~ 4 DEG C of low temperature simultaneously;
enzymolysis: add alkali protease 2400mkat in chicken-bone paste slurry suspension, stir, regulates pH to 8.5 with sodium acid carbonate, reaction temperature 65 DEG C, enzymolysis time 195min;
filter: the chicken-bone paste slurry suspension after enzymolysis is placed in filter press press filtration and drops to 25% to chicken bone slag water content, filter cloth is 60 orders, and press filtration pressure is 1.5Mpa, and the chicken bone slag remained is separated with chicken bone enzymolysis liquid;
go out enzyme: chicken bone enzymolysis liquid is boiled 7min with the enzyme that goes out, and after cooling, refrigeration is stand-by;
the preparation of secondary lixiviate chicken bone nutrient solution
thermophilic digestion: thermophilic digestion is carried out to the chicken bone residue after enzymolysis, the chicken bone residue after enzymolysis and water quality are than being 1:4, and boiling temperature is 120 DEG C, and digestion time is 40min;
filter: the chicken bone slag liquid after boiling is placed in filter press press filtration and drops to 25% to chicken bone water content, filter cloth is 60 orders, and press filtration pressure is 1.5Mpa, and chicken bone slag is separated with chicken bone nutrient solution, obtained secondary lixiviate chicken bone nutrient solution;
the preparation of chicken bone emulsion
vacuum Concentration: after obtained chicken bone enzymolysis liquid is mixed with secondary lixiviate chicken bone nutrient solution, be placed in concentrator and carry out Vacuum Concentration, vacuum 0.07MPa, temperature 70 C, be concentrated into liquid diopter (Brix) and reach till 50%;
homogeneous: add freshly-slaughtered poultry yolk 1.4kg by formula in chicken osteotrophy concentrate, and be uniformly mixed.Mixed chicken bone liquid is placed in high pressure homogenizer homogeneous, homogenizing time 5min, homogenization pressure 40MPa, obtained chicken osteotrophy emulsion;
the preparation of ultramicro grinding chick bone powder
dry: the chicken bone slag after secondary lixiviate is carried out heated-air drying, and baking temperature is 105 DEG C, and drying time is 6h, makes the water content of chicken bone slag drop to less than 15%;
ultramicro grinding: carry out ultramicro grinding to dried chicken bone slag, crosses 500 mesh sieves and obtains ultramicro grinding chick bone powder;
the preparation of Hen Surimi dried meat
pretreatment: chicken meat mincing are placed in filter wash bag by the chicken meat mincing 95kg accurately taking connective tissues such as rejecting fat, muscle, film and bone slag, fully stirs meat mincing, to remove watery blood while rinsing with clear water.After repeating above-mentioned dehematize water conservancy project sequence 3 times, filter pocket mouths is tightened, puts into 3-foot centrifugal dehydrator with after the centrifugal 140s of 1100r/min, take out chicken meat mincing stand-by;
rub: chicken meat mincing good for pretreatment are placed in meat grinder and rub, the granularity of meat grain is advisable at 2 ~ 3mm, makes Hen Surimi;
mixing is pickled: in Hen Surimi, add obtained chicken osteotrophy emulsion and ultramicro grinding chick bone powder, and add oat fiber powder 7kg by formula, soybean protein isolate 5kg, honey 6kg, anhydrous trehalose 6kg, cooking wine 5kg, white granulated sugar 4kg, edible corn starch 4kg, freshly-slaughtered poultry egg white 4kg, salt 0.9kg, composite phosphate (sodium chloride: Quadrafos: pyrophosphate: metaphosphate=3:3:3:1) 0.5kg, chickens' extract 0.2kg, D-araboascorbic acid sodium 0.05kg, dehydro sodium acetate 0.04kg, stir, 40min is pickled in the low temperature chamber that temperature is 4 ~ 8 DEG C, to make the abundant stripping of the salting-in-protein in meat,
smear: the meat gruel after having pickled is laid on mould, ensure that smear is even, closely knit, the thickness of meat gruel is at 4mm;
smoke: smoke carrying out gradient increased temperature in the meat gruel feeding drying room after smear.The demoulding smoke 1.1h under the condition of 80 DEG C after, is placed on grid tray, continues to smoke 30min under the condition of 95 DEG C, finally under the condition of 110 DEG C, smokes 18min, takes out the meat gruel dried meat smoked;
shaping: the Hen Surimi dried meat after having smoked to be flattened with press immediately, to ensure the smooth of Hen Surimi dried meat, and cuts into the square specification of 6cm × 3cm with forming machine;
baking: the Hen Surimi dried meat after shaping is placed on grid tray equably, is placed in baking on baking oven, baking temperature 120 DEG C, cooking time 6min, to make the further slaking of jerky, flavouring;
cooling packing: after jerky good for baking is cooled in dry environment, pack immediately by the specification requirement of factory, place a bag oxygen scavenger in every sack packaging.
Embodiment 5:
the preparation of chicken osteotrophy emulsion
the preparation of chicken bone enzymolysis liquid
pretreatment: the chicken bone 115kg choosing fresh clean, rinses to remove blood stains and other impurity;
freezing: chicken bone is placed in refrigerator-freezer, at least freezing 20h under the condition of-20 DEG C;
rub: with jaw crusher the chicken bone after freezing rubbed to diameter be the bone block of about 7mm;
corase grind: broken chicken bone being placed in kibbling mill, to carry out the diameter roughly ground to chicken skeletal grain be about 2.5mm, adds the ice bits of 345kg to keep 0 ~ 4 DEG C of low temperature simultaneously;
fine grinding: the chicken bone slag after corase grind is placed in atomizer mill and carries out fine grinding and make the diameter of skeletal grain at about 0.7mm, adds the ice bits of 345kg to keep 0 ~ 4 DEG C of low temperature simultaneously;
enzymolysis: add alkali protease 20700mkat in chicken-bone paste slurry suspension, stir, regulates pH to 8.4 with sodium acid carbonate, reaction temperature 63 DEG C, enzymolysis time 192min;
filter: the chicken-bone paste slurry suspension after enzymolysis is placed in filter press press filtration and drops to 25% to chicken bone slag water content, filter cloth is 60 orders, and press filtration pressure is 1.5Mpa, and the chicken bone slag remained is separated with chicken bone enzymolysis liquid;
go out enzyme: chicken bone enzymolysis liquid is boiled 6.5min with the enzyme that goes out, and after cooling, refrigeration is stand-by;
the preparation of secondary lixiviate chicken bone nutrient solution
thermophilic digestion: thermophilic digestion is carried out to the chicken bone residue after enzymolysis, the chicken bone residue after enzymolysis and water quality are than being 1:3.5, and boiling temperature is 118 DEG C, and digestion time is 37min;
filter: the chicken bone slag liquid after boiling is placed in filter press press filtration and drops to 25% to chicken bone slag water content, filter cloth is 55 orders, and press filtration pressure is 1.5Mpa, and chicken bone slag is separated with chicken bone nutrient solution, obtained secondary lixiviate chicken bone nutrient solution;
the preparation of chicken bone emulsion
vacuum Concentration: after obtained chicken bone enzymolysis liquid is mixed with secondary lixiviate chicken bone nutrient solution, be placed in concentrator and carry out Vacuum Concentration, vacuum 0.065MPa, temperature 68 DEG C, be concentrated into liquid diopter (Brix) and reach till 47%;
homogeneous: add freshly-slaughtered poultry yolk 1.3kg by formula in chicken osteotrophy concentrate, and be uniformly mixed.Mixed chicken bone liquid is placed in high pressure homogenizer homogeneous, homogenizing time 4.5min, homogenization pressure 36MPa, obtained chicken osteotrophy emulsion;
the preparation of ultramicro grinding chick bone powder
dry: the chicken bone slag after secondary lixiviate is carried out heated-air drying, and baking temperature is 102 DEG C, and drying time is 5.7h, makes the water content of chicken bone slag drop to less than 15%;
ultramicro grinding: carry out ultramicro grinding to dried chicken bone slag, crosses 500 mesh sieves and obtains ultramicro grinding chick bone powder;
the preparation of Hen Surimi dried meat
pretreatment: chicken meat mincing are placed in filter wash bag by the chicken meat mincing 93kg accurately taking connective tissues such as rejecting fat, muscle, film and bone slag, fully stirs meat mincing, to remove watery blood while rinsing with clear water.After repeating above-mentioned dehematize water conservancy project sequence 3 times, filter pocket mouths is tightened, puts into 3-foot centrifugal dehydrator with after the centrifugal 135s of 1050r/min, take out chicken meat mincing stand-by;
rub: chicken meat mincing good for pretreatment are placed in meat grinder and rub, the granularity of meat grain is advisable at 2 ~ 3mm, makes Hen Surimi;
mixing is pickled: in Hen Surimi, add obtained chicken osteotrophy emulsion and ultramicro grinding chick bone powder, and add oat fiber powder 6kg by formula, soybean protein isolate 4kg, honey 5kg, anhydrous trehalose 5kg, cooking wine 4kg, white granulated sugar 3.5kg, edible corn starch 3.5kg, freshly-slaughtered poultry egg white 3.5kg, salt 0.8kg, composite phosphate (sodium chloride: Quadrafos: pyrophosphate: metaphosphate=3:3:3:1) 0.4kg, chickens' extract 0.15kg, D-araboascorbic acid sodium 0.045kg, dehydro sodium acetate 0.037kg, stir, 38min is pickled in the low temperature chamber that temperature is 4 ~ 8 DEG C, to make the abundant stripping of the salting-in-protein in meat,
smear: the meat gruel after having pickled is laid on mould, ensure that smear is even, closely knit, the thickness of meat gruel is at 3.5mm;
smoke: smoke carrying out gradient increased temperature in the meat gruel feeding drying room after smear.The demoulding smoke 1.1h under the condition of 78 DEG C after, is placed on grid tray, continues to smoke 28min under the condition of 93 DEG C, finally under the condition of 108 DEG C, smokes 17min, takes out the meat gruel dried meat smoked;
shaping: the Hen Surimi dried meat after having smoked to be flattened with press immediately, to ensure the smooth of Hen Surimi dried meat, and cuts into the square specification of 6cm × 3cm with forming machine;
baking: the Hen Surimi dried meat after shaping is placed on grid tray equably, is placed in baking on baking oven, baking temperature 118 DEG C, cooking time 5min, to make the further slaking of jerky, flavouring;
cooling packing: after jerky good for baking is cooled in dry environment, pack immediately by the specification requirement of factory, place a bag oxygen scavenger in every sack packaging.
We have done corresponding sensory evaluation and detection to functional chicken meat gruel dried meat of the present invention, and see Table 1-Table 3.
The sensory evaluation of table 1 functional chicken meat gruel dried meat
| Project | Evaluation result |
| Color and luster | In orange-yellow (original flavor Hen Surimi dried meat) or kermesinus (New Orleans taste Hen Surimi dried meat, and all there is certain glossiness |
| Tissue morphology/proterties | The sheet be rectangle, dense structure is smooth |
| Taste, smell | There is the distinctive fragrance of this taste dried chicken, the fine and smooth Chewy of meat, entrance slag, with rich flavor, long times of aftertaste |
| Impurity | Without the visible exogenous impurity of naked eyes |
The Physico-chemical tests result of table 2 functional chicken meat gruel dried meat
| Project | Testing result | The method of inspection |
| Moisture/(g/100g) | ≤16 | GB 5009.3 |
| Fat/(g/100g) | ≤18 | GB/T 5009.6 |
| Protein/(g/100g) | ≥0.5 | GB/T 5009.5 |
| Dietary fiber (g/100g) | ≥6 | GB/T 5009.88 |
| Chloride (in NaCl)/(g/100g) | ≤5 | GB/T 9695.8 |
| Total reducing sugar (in sucrose)/(g/100g) | ≤38 | GB/T 9695.31 |
| Nitrite/(mg/kg) | ≤30 | GB 5009.33 |
| Plumbous (in Pb)/(mg/kg) | ≤0.5 | GB 5009.12 |
| Inorganic arsenic/(mg/kg) | ≤0.05 | GB 5009.11 |
| Cadmium (in Cd)/(mg/kg) | ≤0.1 | GB/T 5009.15 |
| Total mercury (in Hg)/(mg/kg) | ≤0.05 | GB/T 5009.17 |
The microorganism detection result of table 3 functional chicken meat gruel dried meat
| Project | Testing result |
| Total plate count/(cfu/g) | ≤10000 |
| Coliform/(MPN/100g) | ≤30 |
| Salmonella | 0/25g |
| Staphylococcus aureus | 0/25g |
| Shigella | 0/25g |
Claims (3)
1. a functional chicken meat gruel dried meat, it is characterized in that: count by weight ratio, this Hen Surimi dried meat is made up of following raw material: chicken meat mincing 85 ~ 95 parts, 95 ~ 120 parts, new freshly-slaughtered poultry bone, 10 ~ 15 parts, freshly-slaughtered poultry yolk, oat fiber powder 4 ~ 8 parts, soybean protein isolate 3 ~ 7 parts, honey 3 ~ 7 parts, anhydrous trehalose 3 ~ 7 parts, cooking wine 3 ~ 7 parts, white granulated sugar 2 ~ 5 parts, edible tapioca or cornstarch 2 ~ 4 parts, 2 ~ 4 parts, freshly-slaughtered poultry egg white, salt 0.6 ~ 1 part, composite phosphate 0.2 ~ 0.6 part, chickens' extract 0.1 ~ 0.3 part, 0.03 ~ 0.05 part, D-araboascorbic acid sodium, dehydro sodium acetate 0.03 ~ 0.04 part,
The preparation method of described Hen Surimi dried meat is:
(1) preparation of chicken osteotrophy emulsion
1. the preparation of chicken bone enzymolysis liquid
A pretreatment: the chicken bone choosing fresh clean, rinses to remove blood stains and other impurity;
B is freezing: chicken bone is placed in refrigerator-freezer, at least freezing 20h under the condition of-20 DEG C;
C rubs: with jaw crusher the chicken bone after freezing rubbed to diameter be the bone block of 5 ~ 10mm;
D roughly grinds: broken chicken bone being placed in kibbling mill, to carry out the diameter roughly ground to chicken bone slag be 2 ~ 3mm, and add ice bits insulation 0-4 DEG C, the mass ratio that chicken bone slag and ice are considered to be worth doing is 1:2 ~ 4 simultaneously;
E fine grinding: the chicken bone slag after corase grind is placed in atomizer mill and carries out fine grinding and make the diameter of chicken bone slag at 0.5 ~ 1mm, add ice simultaneously and consider warm 0-4 DEG C to be worth doing, the mass ratio that chicken bone slag and ice are considered to be worth doing is 1:2 ~ 4; Obtain chicken-bone paste slurry suspension;
F enzymolysis: add alkali protease in chicken-bone paste slurry suspension, the addition of enzyme is that every gram of freshly-slaughtered poultry bone adds 0.15 ~ 0.20mkat, stirs, regulates pH to 8 ~ 8.5, reaction temperature 55 ~ 65 DEG C, enzymolysis time 185 ~ 200min with sodium acid carbonate;
G filters: the chicken-bone paste slurry suspension after enzymolysis is placed in filter press press filtration and drops to 25% to chicken bone slag water content, filter cloth is 50 ~ 60 orders, and press filtration pressure is 1.5Mpa, and the chicken bone slag remained is separated with chicken bone enzymolysis liquid;
H goes out enzyme: chicken bone enzymolysis liquid is boiled 5 ~ 8min with the enzyme that goes out, and after cooling, refrigeration is stand-by;
2. the preparation of secondary lixiviate chicken bone nutrient solution
A thermophilic digestion: thermophilic digestion is carried out, residual chicken bone slag to the residual chicken bone slag after enzymolysis: water quality is than being 1:3 ~ 5, and boiling temperature is 110 ~ 120 DEG C, and digestion time is 30 ~ 40min, obtains chicken bone slag liquid;
B filters: the chicken bone slag liquid after boiling is placed in filter press press filtration and drops to 25% to chicken bone slag water content, filter cloth is 50 ~ 60 orders, and press filtration pressure is 1.5Mpa, and chicken bone slag is separated with chicken bone nutrient solution, obtained secondary lixiviate chicken bone nutrient solution;
3. the preparation of chicken bone emulsion
A Vacuum Concentration: after obtained chicken bone enzymolysis liquid is mixed with secondary lixiviate chicken bone nutrient solution, be placed in concentrator and carry out Vacuum Concentration, vacuum 0.05 ~ 0.08MPa, temperature 60 ~ 70 DEG C, being concentrated into liquid diopter reaches till 40 ~ 50%, obtains chicken osteotrophy concentrate;
B homogeneous: add freshly-slaughtered poultry yolk by formula ratio in chicken osteotrophy concentrate, and be uniformly mixed, is placed in high pressure homogenizer homogeneous, homogenizing time 3 ~ 5min, homogenization pressure 30 ~ 40MPa by mixed chicken osteotrophy concentrate, obtained chicken osteotrophy emulsion;
(2) preparation of ultramicro grinding chick bone powder
A is dry: the chicken bone slag after secondary lixiviate is carried out heated-air drying, and baking temperature is 95 ~ 105 DEG C, and drying time is 5 ~ 6h, makes the water content of chicken bone slag drop to less than 15%;
B ultramicro grinding: carry out ultramicro grinding to dried chicken bone slag, crosses 500 mesh sieves and obtains ultramicro grinding chick bone powder;
(3) preparation of Hen Surimi dried meat
A pretreatment: accurately take the chicken meat mincing after rejecting fat, muscle, film connective tissue and bone slag by formula ratio, chicken meat mincing are placed in filter wash bag, fully meat mincing are stirred while rinsing with clear water, to remove watery blood, after repeating above-mentioned dehematize water conservancy project sequence 2 ~ 3 times, filter pocket mouths is tightened, puts into 3-foot centrifugal dehydrator with after the centrifugal 120 ~ 150s of 1000 ~ 1200r/min, take out chicken meat mincing stand-by;
B rubs: chicken meat mincing good for pretreatment are placed in meat grinder and rub, the granularity of meat grain is advisable at 2 ~ 3mm, makes Hen Surimi;
C mixing is pickled: in Hen Surimi, add obtained chicken osteotrophy emulsion and ultramicro grinding chick bone powder, and press formula ratio interpolation oat fiber powder, soybean protein isolate, honey, anhydrous trehalose, cooking wine, white granulated sugar, edible tapioca or cornstarch, freshly-slaughtered poultry egg white, salt, composite phosphate, chickens' extract, D-araboascorbic acid sodium, dehydro sodium acetate, stir, in the low temperature chamber that temperature is 4 ~ 8 DEG C, pickle 30 ~ 40min;
D smear: the meat gruel after having pickled is laid on mould, ensure that smear is even, closely knit, the thickness of meat gruel is at 3 ~ 5mm;
E smokes: smoke carrying out gradient increased temperature in the meat gruel feeding drying room after smear, the demoulding smoke 1 ~ 1.2h under the condition of 70 ~ 80 DEG C after, be placed on grid tray, continue to smoke 20 ~ 30min under the condition of 90 ~ 100 DEG C, finally under the condition of 100 ~ 110 DEG C, smoke 15 ~ 20min, take out the meat gruel dried meat smoked;
F is shaping: flattened with press immediately by the Hen Surimi dried meat after having smoked, to ensure the smooth of Hen Surimi dried meat, and cut into the square specification of 6cm × 3cm with forming machine;
G baking: the Hen Surimi dried meat after shaping is placed on grid tray equably, is placed in baking on baking oven, baking temperature 110 ~ 120 DEG C, cooking time 5 ~ 7min, to make the further slaking of jerky, flavouring;
H cooling packing: after jerky good for baking is cooled in dry environment, pack immediately by the specification requirement of factory, place a bag oxygen scavenger in every sack packaging.
2. functional chicken meat gruel dried meat according to claim 1, it is characterized in that: wherein the weight of each raw material is: chicken meat mincing 90 ~ 95 parts, 110 ~ 120 parts, new freshly-slaughtered poultry bone, 12 ~ 14 parts, freshly-slaughtered poultry yolk, oat fiber powder 5 ~ 7 parts, soybean protein isolate 3 ~ 5 parts, honey 4 ~ 6 parts, anhydrous trehalose 4 ~ 6 parts, cooking wine 3 ~ 5 parts, white granulated sugar 3 ~ 4 parts, edible tapioca or cornstarch 3 ~ 4 parts, 3 ~ 4 parts, freshly-slaughtered poultry egg white, salt 0.7 ~ 0.9 part, composite phosphate 0.3 ~ 0.5 part, chickens' extract 0.1 ~ 0.2 part, 0.04 ~ 0.05 part, D-araboascorbic acid sodium, dehydro sodium acetate 0.035 ~ 0.04 part.
3. functional chicken meat gruel dried meat according to claim 1 and 2, it is characterized in that, described composite phosphate is made up of the component of following weight proportioning: sodium chloride: Quadrafos: pyrophosphate: metaphosphate=3:3:3:1.
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