CN103610099A - Manufacturing method of five-leaf smoked chicken - Google Patents
Manufacturing method of five-leaf smoked chicken Download PDFInfo
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- CN103610099A CN103610099A CN201310531514.5A CN201310531514A CN103610099A CN 103610099 A CN103610099 A CN 103610099A CN 201310531514 A CN201310531514 A CN 201310531514A CN 103610099 A CN103610099 A CN 103610099A
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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
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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 a manufacturing method of a five-leaf smoked chicken. The manufacturing method comprises the following steps: preparing the following raw materials: chicken, pure sesame oil, refined salt, soy, Shaoxing yellow rice wine, white sugar, shaddock leaf, cypress leaf, eucalyptus leaf, camphor tree leaf, melon seed tea leaf, aniseed, salvia, long pepper, rhizoma nardostachyos, cassia, kaempferiae rhizome, hop, oregano leaves, haw leaf, peanut hull, cucumber stem and dogbane leaf; and then subjecting the raw materials mentioned above to processes of sorting, washing, pre-treating, boiling, marinating, and fumigating so as to obtain the finished product. The manufacturing method uses salvia, long pepper, rhizoma nardostachyos, hop, oregano leaves, haw leaf, peanut hull, cucumber stem and dogbane leaf to cook with the chicken, not only flavors the chicken, but also improves the nutrient and healthcare value of the chicken; then uses five leaves, namely shaddock leaf, cypress leaf, eucalyptus leaf, camphor tree leaf and melon seed tea leaf, to fumigate the chicken so as to enrich the flavor of the chicken and enables the chicken to have a tea fragrance and special aromatic smell, and the smells can prominently improve people's appetite.
Description
Technical field
The preparation method that the present invention relates to a kind of five leaf smoked chickens, belongs to food processing technology field.
Background technology
The content ratio of chicken protein is higher, and kind is many, and digestibility is high.Chicken contains the phospholipid that human body is grown and played an important role, and is one of important sources of fatty in Chinese's diet structure and phosphatide.Chicken is also the good source of phosphorus, iron, copper and zinc, and is rich in cobalamin, vitamin B6, vitamin A, vitamin D, vitamin K etc.Chicken to malnutritive, chilly is afraid of cold, weak fatigue, irregular menstruation, anaemia, weakness etc. have good dietary function.Traditional Chinese medicine thinks, chicken has the effect of Wen Zhongyi gas, qi-restoratives replenishing essence, strengthening the spleen and stomach, the arteries and veins of invigorating blood circulation, strengthening the bones and muscles.Along with people's living standard and health-nutrition consciousness raising, more focus on nutrition and health care and the flavor taste of smoked chicken, so on market, need that nutrition is more abundant, the unique smoked chicken food of local flavor.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of five leaf smoked chickens, this smoked chicken is nutritious, and health care is worth high, and unique flavor is applicable to various crowds edible.
The technical solution used in the present invention is as follows:
A preparation method for five leaf smoked chickens, comprises the following steps:
(1) select in good health and through animal doctor, defend inspection personnel and be up to the standards, fresh, complete, anosis, the chicken of scar and color spot is raw material chicken, by raw material chicken 100kg, be equipped with pure sesame oil 1-3L, refined salt 2-3kg, soy sauce 1-2L, shao-hsing rice wine 1-2L, white granulated sugar 0.5-1kg, shaddock leaf 1-2kg, Chinese weeping cypress leaf 0.5-1kg, eucalyptus leaves 1-2kg, yellow cinnamon leaf 0.4-0.8kg, green tea produced in Anhui Province tealeaves 2-3kg, aniseed 50-100g, Salvia japonica 100-150g, Piper longum 160-220g, rhizoma nardostachyos 80-120g, cassia bark 150-200g, three 120-160g how, hops 100-150g, Pizza grass 65-95g, leaves of Hawthorn 140-180g, peanut shell 180-240g, cucumber stem 100-150g, Folium Apocyni Veneti 150-200g,
(2) with clear water, clean up chicken, remove surperficial dirt, impurity, and remove surperficial outer skin with brush, then more than foam washing 12h, then boil with high-temperature water hair, remove peculiar smell, after the well-done whole chicken of hair is cooling with running water, with tweezers, pull out residual hair, after gilling and cleaning, the sharp parts such as shank are filled in chicken abdomen, and 2-3h processed dries in the air;
(3) by aniseed, Salvia japonica, Piper longum, rhizoma nardostachyos, cassia bark, three how, hops, Pizza grass, leaves of Hawthorn, peanut shell, cucumber stem and Folium Apocyni Veneti put in bundle, then add and be equivalent to chicken weight 5-10 clear water doubly, add again refined salt, soy sauce and yellow rice wine, after middle big fire is boiled, chicken is put into pot, 20-30min is boiled in big fire, uses that little fire is stewing to be boiled to maturation instead, can take the dish out of the pot;
(4) will smoke pot and burn heat, put into white granulated sugar, shaddock leaf, Chinese weeping cypress leaf, eucalyptus leaves, yellow cinnamon leaf and green tea produced in Anhui Province tealeaves, put grate, after evenly being brushed to sesame oil, the chicken of boiling is placed on iron grate, cover pot cover, with large baked wheaten cake, to smokeing clogging, use the smoked 20-30min minute of little fire instead;
(5) by naturally cooling smoked chicken semi-finished product by the pack of weighing of standard code weight, then adopt and take the vacuum packaging bag that PVDC is material and pack, in vacuum, be finally-0.1 ~-0.15MPa, temperature is to seal at 180-220 ℃;
(6) pack packaged smoked chicken into retort and carry out high-temperature sterilization, bactericidal formula is (15min-25min-15min)/121 ℃, then adds back-pressure 0.15-0.2MPa, circulating water to 35 ℃ following can taking the dish out of the pot;
Under (7) 37 ± 2 ℃ of conditions, product is carried out to heat insulation experiment 7 days, strictly remove the substandard products such as swollen bag leak-off pocket, then pack vanning warehouse-in after outer bag sealing coding into.
Beneficial effect of the present invention:
The present invention adopts Salvia japonica, Piper longum, rhizoma nardostachyos, hops, Pizza grass, leaves of Hawthorn, peanut shell, cucumber stem and Folium Apocyni Veneti etc. to decoct chicken, not only can carry out seasoning to chicken, can also improve the healthy nutritive value of chicken; Then adopt shaddock leaf, Chinese weeping cypress leaf, eucalyptus leaves, yellow cinnamon leaf, five kinds of leaf smoked-broiling chickens of green tea produced in Anhui Province tealeaves, enriched the local flavor of smoked chicken, make in smoked chicken meat fragrance, with tea smell and special fragranced, can obviously to improve people's appetite.The smoked chicken golden yellow color that the present invention makes, taste fragrance, unique flavor, nutritious, fine and tender taste, rotten and connect silk, mouthfeel is good, is applicable to various crowds edible.
The specific embodiment
a preparation method for five leaf smoked chickens, comprises the following steps:
(1) select in good health and through animal doctor, defend inspection personnel and be up to the standards, fresh, complete, anosis, the chicken of scar and color spot is raw material chicken, by raw material chicken 100kg, be equipped with pure sesame oil 2L, refined salt 2.5kg, soy sauce 1.5L, shao-hsing rice wine 1.5L, white granulated sugar 0.8kg, shaddock leaf 1.5kg, Chinese weeping cypress leaf 0.8kg, eucalyptus leaves 1kg, yellow cinnamon leaf 0.6kg, green tea produced in Anhui Province tealeaves 2.5kg, aniseed 80g, Salvia japonica 120g, Piper longum 180g, rhizoma nardostachyos 100g, cassia bark 180g, three 140g how, hops 135g, Pizza grass 80g, leaves of Hawthorn 160g, peanut shell 220g, cucumber stem 125g, Folium Apocyni Veneti 180g,
(2) with clear water, clean up chicken, remove surperficial dirt, impurity, and remove surperficial outer skin with brush, then more than foam washing 12h, then boil with high-temperature water hair, remove peculiar smell, after the well-done whole chicken of hair is cooling with running water, with tweezers, pull out residual hair, after gilling and cleaning, the sharp parts such as shank are filled in chicken abdomen, and 2h processed dries in the air;
(3) by aniseed, Salvia japonica, Piper longum, rhizoma nardostachyos, cassia bark, three how, hops, Pizza grass, leaves of Hawthorn, peanut shell, cucumber stem and Folium Apocyni Veneti put in bundle, then add the clear water that is equivalent to 8 times of chicken weight, add again refined salt, soy sauce and yellow rice wine, after middle big fire is boiled, chicken is put into pot, 20min is boiled in big fire, uses that little fire is stewing to be boiled to maturation instead, can take the dish out of the pot;
(4) will smoke pot and burn heat, put into white granulated sugar, shaddock leaf, Chinese weeping cypress leaf, eucalyptus leaves, yellow cinnamon leaf and green tea produced in Anhui Province tealeaves, put grate, after evenly being brushed to sesame oil, the chicken of boiling is placed on iron grate, cover pot cover, with large baked wheaten cake, to smokeing clogging, use the smoked 30min minute of little fire instead;
(5) by naturally cooling smoked chicken semi-finished product by the pack of weighing of standard code weight, then adopt and take the vacuum packaging bag that PVDC is material and pack, in vacuum, be-0.12MPa finally that temperature is to seal at 205 ℃;
(6) pack packaged smoked chicken into retort and carry out high-temperature sterilization, bactericidal formula is (15min-25min-15min)/121 ℃, then adds back-pressure 0.16MPa, circulating water to 35 ℃ following can taking the dish out of the pot;
Under (7) 37 ± 2 ℃ of conditions, product is carried out to heat insulation experiment 7 days, strictly remove the substandard products such as swollen bag leak-off pocket, then pack vanning warehouse-in after outer bag sealing coding into.
Smoked chicken product quality of the present invention detects as follows:
It is golden yellow that color and luster is, and appearance is bright and clean; Taste fragrance, free from extraneous odour, the degree of saltiness is suitable, and fine and tender taste is rotten and connect silk.
Every bag of halogen venison net content 390g/ bag; Salinity (take NaCl) is 4.6g/100g; Total plate count is 58000 cfu/g, and coliform is 95 MPN/100g, and pathogenic bacteria do not detect.
Claims (1)
1. a preparation method for five leaf smoked chickens, is characterized in that comprising the following steps:
(1) select in good health and through animal doctor, defend inspection personnel and be up to the standards, fresh, complete, anosis, the chicken of scar and color spot is raw material chicken, by raw material chicken 100kg, be equipped with pure sesame oil 1-3L, refined salt 2-3kg, soy sauce 1-2L, shao-hsing rice wine 1-2L, white granulated sugar 0.5-1kg, shaddock leaf 1-2kg, Chinese weeping cypress leaf 0.5-1kg, eucalyptus leaves 1-2kg, yellow cinnamon leaf 0.4-0.8kg, green tea produced in Anhui Province tealeaves 2-3kg, aniseed 50-100g, Salvia japonica 100-150g, Piper longum 160-220g, rhizoma nardostachyos 80-120g, cassia bark 150-200g, three 120-160g how, hops 100-150g, Pizza grass 65-95g, leaves of Hawthorn 140-180g, peanut shell 180-240g, cucumber stem 100-150g, Folium Apocyni Veneti 150-200g,
(2) with clear water, clean up chicken, remove surperficial dirt, impurity, and remove surperficial outer skin with brush, then more than foam washing 12h, then boil with high-temperature water hair, remove peculiar smell, after the well-done whole chicken of hair is cooling with running water, with tweezers, pull out residual hair, after gilling and cleaning, the sharp parts such as shank are filled in chicken abdomen, and 2-3h processed dries in the air;
(3) by aniseed, Salvia japonica, Piper longum, rhizoma nardostachyos, cassia bark, three how, hops, Pizza grass, leaves of Hawthorn, peanut shell, cucumber stem and Folium Apocyni Veneti put in bundle, then add and be equivalent to chicken weight 5-10 clear water doubly, add again refined salt, soy sauce and yellow rice wine, after middle big fire is boiled, chicken is put into pot, 20-30min is boiled in big fire, uses that little fire is stewing to be boiled to maturation instead, can take the dish out of the pot;
(4) will smoke pot and burn heat, put into white granulated sugar, shaddock leaf, Chinese weeping cypress leaf, eucalyptus leaves, yellow cinnamon leaf and green tea produced in Anhui Province tealeaves, put grate, after evenly being brushed to sesame oil, the chicken of boiling is placed on iron grate, cover pot cover, with large baked wheaten cake, to smokeing clogging, use the smoked 20-30min minute of little fire instead;
(5) by naturally cooling smoked chicken semi-finished product by the pack of weighing of standard code weight, then adopt and take the vacuum packaging bag that PVDC is material and pack, in vacuum, be finally-0.1 ~-0.15MPa, temperature is to seal at 180-220 ℃;
(6) pack packaged smoked chicken into retort and carry out high-temperature sterilization, bactericidal formula is (15min-25min-15min)/121 ℃, then adds back-pressure 0.15-0.2MPa, circulating water to 35 ℃ following can taking the dish out of the pot;
Under (7) 37 ± 2 ℃ of conditions, product is carried out to heat insulation experiment 7 days, strictly remove the substandard products such as swollen bag leak-off pocket, then pack vanning warehouse-in after outer bag sealing coding into.
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| CN104082758A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Digestible smoked chicken claws and preparation method thereof |
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| CN104082760A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Tangerine-fragrance tiger-skin-like chicken feet and preparing method thereof |
| CN104082775A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Cinnamomi camphorae smoked chicken claws and preparation method thereof |
| CN106261016A (en) * | 2015-05-21 | 2017-01-04 | 张飞 | A kind of formula of Folium Camelliae sinensis smoked chicken |
| CN107410918A (en) * | 2017-08-17 | 2017-12-01 | 王树和 | A kind of roast chicken of relieving alcoholism and protecting liver |
| CN107668482A (en) * | 2017-09-30 | 2018-02-09 | 佘延英 | A kind of processing method of mutton dried meat |
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| CN106261016A (en) * | 2015-05-21 | 2017-01-04 | 张飞 | A kind of formula of Folium Camelliae sinensis smoked chicken |
| CN107410918A (en) * | 2017-08-17 | 2017-12-01 | 王树和 | A kind of roast chicken of relieving alcoholism and protecting liver |
| CN107668482A (en) * | 2017-09-30 | 2018-02-09 | 佘延英 | A kind of processing method of mutton dried meat |
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