CN103783553A - 五香鸡的加工工艺 - Google Patents
五香鸡的加工工艺 Download PDFInfo
- Publication number
- CN103783553A CN103783553A CN201410019181.2A CN201410019181A CN103783553A CN 103783553 A CN103783553 A CN 103783553A CN 201410019181 A CN201410019181 A CN 201410019181A CN 103783553 A CN103783553 A CN 103783553A
- Authority
- CN
- China
- Prior art keywords
- chicken
- killed
- water
- temperature
- fried
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 114
- 238000005516 engineering process Methods 0.000 title claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 39
- 210000003746 feather Anatomy 0.000 claims description 30
- 238000002347 injection Methods 0.000 claims description 16
- 239000007924 injection Substances 0.000 claims description 16
- 235000013599 spices Nutrition 0.000 claims description 16
- 210000000038 chest Anatomy 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 12
- 235000021110 pickles Nutrition 0.000 claims description 10
- 239000000645 desinfectant Substances 0.000 claims description 9
- 235000013555 soy sauce Nutrition 0.000 claims description 9
- 235000013547 stew Nutrition 0.000 claims description 9
- 235000014347 soups Nutrition 0.000 claims description 7
- 239000008367 deionised water Substances 0.000 claims description 6
- 229910021641 deionized water Inorganic materials 0.000 claims description 6
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- 239000004155 Chlorine dioxide Substances 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 230000000740 bleeding effect Effects 0.000 claims description 3
- 235000019398 chlorine dioxide Nutrition 0.000 claims description 3
- 239000000498 cooling water Substances 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 6
- 238000005554 pickling Methods 0.000 abstract description 4
- 235000013372 meat Nutrition 0.000 abstract description 2
- 235000015067 sauces Nutrition 0.000 abstract 2
- 206010034203 Pectus Carinatum Diseases 0.000 abstract 1
- 239000003183 carcinogenic agent Substances 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 230000007547 defect Effects 0.000 abstract 1
- 238000011010 flushing procedure Methods 0.000 abstract 1
- 230000036544 posture Effects 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- 229910052736 halogen Inorganic materials 0.000 description 2
- 150000002367 halogens Chemical class 0.000 description 2
- 244000144977 poultry Species 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003448 Vitamin K Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
五香鸡的加工工艺，属于鸡制品加工技术领域，其工艺包括原料准备、浸泡、注射腌制、油炸煮制、装袋抽空和杀菌冷却步骤。本发明制备的五香鸡，冷却排酸，并且使用注射方式将香辛料注入到鸡的各处，大大改善了鸡肉尤其是鸡胸肉的入味，同时不采用传统的老卤腌制的方式，不仅可以改善产品的气味和滋味，还能避免老卤腌制反复蒸煮容易形成致癌物的弊端，本发明方法制备的五香鸡体态完整，形态美观，卫生健康，表面发亮有光泽，肉质柔软、细嫩，口味鲜美，香气浓郁。
Description
技术领域
本发明属于鸡制品加工技术领域，具体涉及一种五香鸡的加工工艺。
背景技术
我国是禽类养殖大国，目前禽肉产量位居世界首位。而鸡在其中占有举足轻重的作用。从营养价值来分析，每一百克去皮鸡肉含有水分74％、蛋白质22％、脂肪0.7％、钙13mg、磷190mg、铁1.5mg等，并且富含维生素B12、维生素B6、维生素A、维生素D、维生素K等。鸡肉和牛肉、猪肉相比，其蛋白质的质量较高，脂肪含量较低。鸡肉蛋白质富含全部必须氨基酸，与蛋、乳中氨基酸谱式极为相似，是小儿、中老年人、心血管疾病患者、病中、病后虚弱者理想的食品。
目前，鸡的食用方法，除作为菜肴外，鸡的加工产品包括传统烧鸡、烤鸡和熏鸡，但是这些加工方法的鸡产品口味比较淡，其鲜度略显不足，不能深入鸡肉内部，多吃容易产生腻味，且鸡肉中，尤其是鸡胸肉的口味比较酸，严重影响了鸡产品的整体口味。
发明内容
本发明提供一种五香鸡的加工工艺，以解决现有技术存在的口味淡和口味差的问题。
本发明解决其技术问题所采用的技术方案是：
一种五香鸡的加工工艺，包括：
1)原料准备：将鲜白条鸡在0～4℃下冷却排酸24小时；将香辛料、调味料和去离子水按质量比例1∶10∶1000混合，制成香辛料液，备用；将香辛料、调味料和去离子水按质量比例1∶20∶1000混合，制成卤制液；
2)浸泡：先将泡鸡池打入需要量消毒水，将鸡捡入浸泡池要抠膛，保证膛内完全浸泡，白条鸡在泡鸡池均匀分布，不得露出浸泡液；
3)注射腌制：将制好的香辛料在每只白条鸡的翅膀上各注射一针、鸡腿上各注射一针、胸上注射四针、背部注射四针；将白条鸡分筐平整摆放，在保鲜库内腌制15-24小时，腌制库内白条鸡温度在2-4小时之间降至4-8℃之间；
4)油炸煮制：整形人员将白条鸡两条腿插入鸡膛内不可外露，并避免将鸡腿折断，保证白条鸡从出腌制库至油炸时间小于0.5小时；挂鸡员工将白条鸡挂在油炸链上，同时负责控制油温在165～178℃、每只白条鸡的油炸时间控制70～90秒，油炸链传送速度控制在9.1-9.5转/秒，白条鸡颜色呈金黄色，避免炸糊；摘鸡人员负责把炸后鸡摘下放入不锈钢盘内，鸡翅和鸡头不准露出盘沿以免被压断掉落；将油炸后的鸡放入煮锅内，打入制好的卤制液开始升温，15～20分钟之间升至95℃，关闭进气阀，打满卤制液至出锅时间控制在70分钟，将鸡取出煮锅；
5)装袋抽空：放汤人员负责将鸡腿根部撇开将鸡膛内的汤放净，控汤温度45～60℃之间，然后将鸡头朝上装入袋内，并将包装袋内抽真空，抽真空时间为20秒，然后封口热合牢固，热合时间1.5～1.8秒；
6)杀菌冷却：将备用罐内的水升温至122℃，杀菌锅内开始加入蒸汽升温，温度升到70℃，关闭放气阀，5分钟内升温到121℃；操作人员将储水罐内的122度热水通过水泵打入杀菌锅，保证水位没过产品5cm，然后开始循环，杀菌锅内水温达到120.5-121.5度平稳后杀菌人员开始计时恒温，恒温时间为40分钟，排热水时，锅内压力保持在0.19-0.20Mpa，打冷水时，要求冷水温度不超过31℃，锅内压力保持0.19-0.20Mpa，杀菌完毕后，杀菌操作人员可打开排水阀，将锅内冷却水排出，然后打开排气阀，出锅，得到五香鸡。
上述步骤2)中，消毒水中二氧化氯浓度在20ppm左右，消毒水初始水温＜18℃。
上述步骤3)中，香辛料水温度＜8℃，注射料水＜15℃，注射环境温度＜20℃。
本发明的有益效果是：
本发明制备的五香鸡，冷却排酸，并且使用注射方式将香辛料注入到鸡的各处，大大改善了鸡肉尤其是鸡胸肉的入味，同时不采用传统的老卤腌制的方式，不仅可以改善产品的气味和滋味，还能避免老卤腌制反复蒸煮容易形成致癌物的弊端，本发明方法制备的五香鸡体态完整，形态美观，卫生健康，表面发亮有光泽，肉质柔软、细嫩，口味鲜美，香气浓郁。
具体实施方式
一种五香鸡的加工工艺，包括：
1)原料准备：将鲜白条鸡在0～4℃下冷却排酸24小时；将香辛料、调味料和去离子水按质量比例1∶10∶1000混合，制成香辛料液，备用；将香辛料、调味料和去离子水按质量比例1∶20∶1000混合，制成卤制液；
2)浸泡：先将泡鸡池打入需要量消毒水，消毒水中二氧化氯浓度在20ppm左右，消毒水初始水温＜18℃，将鸡捡入浸泡池要抠膛，保证膛内完全浸泡，白条鸡在泡鸡池均匀分布，不得露出浸泡液；
3)注射腌制：将制好的香辛料在每只白条鸡的翅膀上各注射一针、鸡腿上各注射一针、胸上注射四针、背部注射四针；将白条鸡分筐平整摆放，在保鲜库内腌制15-24小时，腌制库内白条鸡温度在2-4小时之间降至4-8℃之间，整个过程中香辛料水温度＜8℃，注射料水＜15℃，注射环境温度＜20℃；
4)油炸煮制：整形人员将白条鸡两条腿插入鸡膛内不可外露，并避免将鸡腿折断，保证白条鸡从出腌制库至油炸时间小于0.5小时；挂鸡员工将白条鸡挂在油炸链上，同时负责控制油温在165～178℃、每只白条鸡的油炸时间控制70～90秒，油炸链传送速度控制在9.1-9.5转/秒，白条鸡颜色呈金黄色，避免炸糊；摘鸡人员负责把炸后鸡摘下放入不锈钢盘内，鸡翅和鸡头不准露出盘沿以免被压断掉落；将油炸后的鸡放入煮锅内，打入制好的卤制液开始升温，15～20分钟之间升至95℃，关闭进气阀，打满卤制液至出锅时间控制在70分钟，将鸡取出煮锅；
5)装袋抽空：放汤人员负责将鸡腿根部撇开将鸡膛内的汤放净，控汤温度45～60℃之间，控汤过程中观察鸡体表面是否有头发、苍蝇，是否插有钉子、针之类金属异物，有要上报。并观察鸡体表面是否有黑油污，有要剔除；剔除鸡体上露出的鸡骨，然后将鸡头朝上装入袋内，并将包装袋内抽真空，抽真空时间为20秒，然后封口热合牢固，热合时间1.5～1.8秒，要求封口无褶皱、无烫焦、封口无气泡。产品无明显气泡、气泡大小控制在0.5厘米以内；
6)杀菌冷却：将备用罐内的水升温至122℃，杀菌锅内开始加入蒸汽升温，温度升到70℃，关闭放气阀，5分钟内升温到121℃；操作人员将储水罐内的122度热水通过水泵打入杀菌锅，保证水位没过产品5cm，然后开始循环，杀菌锅内水温达到120.5-121.5度平稳后杀菌人员开始计时恒温，恒温时间为40分钟，排热水时，锅内压力保持在0.19-0.20Mpa，打冷水时，要求冷水温度不超过31℃，锅内压力保持0.19-0.20Mpa，杀菌完毕后，杀菌操作人员可打开排水阀，将锅内冷却水排出，然后打开排气阀，出锅，得到五香鸡。
Claims (3)
1.一种五香鸡的加工工艺，其特征是包括：
(1)原料准备：将鲜白条鸡在0～4℃下冷却排酸24小时；将香辛料、调味料和去离子水按质量比例1∶10∶1000混合，制成香辛料液，备用；将香辛料、调味料和去离子水按质量比例1∶20∶1000混合，制成卤制液；
(2)浸泡：先将泡鸡池打入需要量消毒水，将鸡捡入浸泡池要抠膛，保证膛内完全浸泡，白条鸡在泡鸡池均匀分布，不得露出浸泡液；
(3)注射腌制：将制好的香辛料在每只白条鸡的翅膀上各注射一针、鸡腿上各注射一针、胸上注射四针、背部注射四针；将白条鸡分筐平整摆放，在保鲜库内腌制15-24小时，腌制库内白条鸡温度在2-4小时之间降至4-8℃之间；
(4)油炸煮制：整形人员将白条鸡两条腿插入鸡膛内不可外露，并避免将鸡腿折断，保证白条鸡从出腌制库至油炸时间小于0.5小时；挂鸡员工将白条鸡挂在油炸链上，同时负责控制油温在165～178℃、每只白条鸡的油炸时间控制70～90秒，油炸链传送速度控制在9.1-9.5转/秒，白条鸡颜色呈金黄色，避免炸糊；摘鸡人员负责把炸后鸡摘下放入不锈钢盘内，鸡翅和鸡头不准露出盘沿以免被压断掉落；将油炸后的鸡放入煮锅内，打入制好的卤制液开始升温，15～20分钟之间升至95℃，关闭进气阀，打满卤制液至出锅时间控制在70分钟，将鸡取出煮锅；
(5)装袋抽空：放汤人员负责将鸡腿根部撇开将鸡膛内的汤放净，控汤温度45～60℃之间，然后将鸡头朝上装入袋内，并将包装袋内抽真空，抽真空时间为20秒，然后封口热合牢固，热合时间1.5～1.8秒；
(6)杀菌冷却：将备用罐内的水升温至122℃，杀菌锅内开始加入蒸汽升温，温度升到70℃，关闭放气阀，5分钟内升温到121℃；操作人员将储水罐内的122度热水通过水泵打入杀菌锅，保证水位没过产品5cm，然后开始循环，杀菌锅内水温达到120.5-121.5度平稳后杀菌人员开始计时恒温，恒温时间为40分钟，排热水时，锅内压力保持在0.19-0.20Mpa，打冷水时，要求冷水温度不超过31℃，锅内压力保持0.19-0.20Mpa，杀菌完毕后，杀菌操作人员可打开排水阀，将锅内冷却水排出，然后打开排气阀，出锅，得到五香鸡。
2.根据权利要求1所述的五香鸡的加工工艺，其特征是步骤(2)中，消毒水中二氧化氯浓度在20ppm左右，消毒水初始水温＜18℃。
3.根据权利要求1所述的五香鸡的加工工艺，其特征是步骤(3)中，香辛料水温度＜8℃，注射料水＜15℃，注射环境温度＜20℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410019181.2A CN103783553B (zh) | 2014-01-10 | 2014-01-10 | 五香鸡的加工工艺 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410019181.2A CN103783553B (zh) | 2014-01-10 | 2014-01-10 | 五香鸡的加工工艺 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103783553A true CN103783553A (zh) | 2014-05-14 |
| CN103783553B CN103783553B (zh) | 2015-09-09 |
Family
ID=50659939
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410019181.2A Active CN103783553B (zh) | 2014-01-10 | 2014-01-10 | 五香鸡的加工工艺 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103783553B (zh) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544180A (zh) * | 2014-12-22 | 2015-04-29 | 安徽立泰食品科技有限公司 | 一种鸡肉排酸的方法 |
| CN104970381A (zh) * | 2015-07-14 | 2015-10-14 | 山西老关家食品开发有限公司 | 一种卤香肘子制作方法 |
| CN108157831A (zh) * | 2018-01-09 | 2018-06-15 | 连云港马大姐食品有限公司 | 一种清蒸蘑菇鸡的制作工艺 |
| CN110742233A (zh) * | 2019-12-10 | 2020-02-04 | 德州乡盛食品有限公司 | 麻辣五香鸡的加工工艺 |
| CN115474669A (zh) * | 2022-07-27 | 2022-12-16 | 临沂金锣文瑞食品有限公司 | 一种酱卤速冻烧鸡的制备工艺 |
| CN115918859A (zh) * | 2023-01-03 | 2023-04-07 | 山西省平遥县宝聚源肉制品股份有限公司 | 一种叫花子鸡的生产工艺及叫花子鸡 |
| CN116268306A (zh) * | 2023-02-27 | 2023-06-23 | 德州乡盛食品有限公司 | 一种鸡肉加工香辛料磨粉混合步骤及其方法 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101518339A (zh) * | 2008-02-26 | 2009-09-02 | 刁金亮 | 一种五香鸡的制备方法 |
| CN102771816A (zh) * | 2012-08-08 | 2012-11-14 | 连云港马陵食品有限公司 | 一种烧鸡制作方法 |
| CN103251067A (zh) * | 2013-05-02 | 2013-08-21 | 宿州市符离集刘老二烧鸡有限公司 | 一种烧鸡加工工艺 |
| CN103340431A (zh) * | 2013-07-12 | 2013-10-09 | 中国农业科学院农产品加工研究所 | 一种扒鸡的自动化生产系统及其生产工艺 |
-
2014
- 2014-01-10 CN CN201410019181.2A patent/CN103783553B/zh active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101518339A (zh) * | 2008-02-26 | 2009-09-02 | 刁金亮 | 一种五香鸡的制备方法 |
| CN102771816A (zh) * | 2012-08-08 | 2012-11-14 | 连云港马陵食品有限公司 | 一种烧鸡制作方法 |
| CN103251067A (zh) * | 2013-05-02 | 2013-08-21 | 宿州市符离集刘老二烧鸡有限公司 | 一种烧鸡加工工艺 |
| CN103340431A (zh) * | 2013-07-12 | 2013-10-09 | 中国农业科学院农产品加工研究所 | 一种扒鸡的自动化生产系统及其生产工艺 |
Non-Patent Citations (3)
| Title |
|---|
| 司俊玲等: "特色五香肉制品加工技术--五香脱骨鸡与五香猪肉", 《保鲜与加工》 * |
| 李保定: "《中国名菜》", 31 January 2011, 机械工业出版社 * |
| 马立新: "《农副产品加工》", 30 September 2010, 化学工业出版社 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544180A (zh) * | 2014-12-22 | 2015-04-29 | 安徽立泰食品科技有限公司 | 一种鸡肉排酸的方法 |
| CN104970381A (zh) * | 2015-07-14 | 2015-10-14 | 山西老关家食品开发有限公司 | 一种卤香肘子制作方法 |
| CN104970381B (zh) * | 2015-07-14 | 2018-04-06 | 山西老关家食品开发有限公司 | 一种卤香肘子制作方法 |
| CN108157831A (zh) * | 2018-01-09 | 2018-06-15 | 连云港马大姐食品有限公司 | 一种清蒸蘑菇鸡的制作工艺 |
| CN110742233A (zh) * | 2019-12-10 | 2020-02-04 | 德州乡盛食品有限公司 | 麻辣五香鸡的加工工艺 |
| CN115474669A (zh) * | 2022-07-27 | 2022-12-16 | 临沂金锣文瑞食品有限公司 | 一种酱卤速冻烧鸡的制备工艺 |
| CN115918859A (zh) * | 2023-01-03 | 2023-04-07 | 山西省平遥县宝聚源肉制品股份有限公司 | 一种叫花子鸡的生产工艺及叫花子鸡 |
| CN116268306A (zh) * | 2023-02-27 | 2023-06-23 | 德州乡盛食品有限公司 | 一种鸡肉加工香辛料磨粉混合步骤及其方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103783553B (zh) | 2015-09-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103783553B (zh) | 五香鸡的加工工艺 | |
| CN101617832B (zh) | 苏鸡加工工艺 | |
| CN102178259A (zh) | 椰香型盐水鸭的制备方法 | |
| CN103300420A (zh) | 火锅味鱼干的加工工艺 | |
| CN105054104A (zh) | 一种酱卤鸡肉的加工方法 | |
| CN103222629A (zh) | 一种熏制五香野猪肉的制作方法 | |
| CN101574154A (zh) | 一种即食鹌鹑的加工方法 | |
| CN103340427B (zh) | 一种方便酸萝卜老鸭汤的制备方法 | |
| CN103340428B (zh) | 一种方便茶树菇老鸭汤的制备方法 | |
| CN104824699A (zh) | 一种保健美容的即食香辣兔肉及其加工工艺 | |
| CN103719934A (zh) | 一种烧烤鲐鱼块食品的制作方法 | |
| CN106690115B (zh) | 一种超高压改性酱卤猪蹄软罐头的制作方法 | |
| CN105660818A (zh) | 一种新型保鲜熟牛肉的加工工艺 | |
| CN111616309A (zh) | 一种烧鸡配方及其加工工艺 | |
| CN104921151A (zh) | 益肾补肾的即食香辣兔肉及其加工工艺 | |
| CN104905286A (zh) | 美容养颜的即食香辣兔肉及其加工工艺 | |
| CN104970381B (zh) | 一种卤香肘子制作方法 | |
| US20160022084A1 (en) | Method and apparatus for cooking mature animal portions | |
| CN104814457A (zh) | 一种茶香烤草鱼及其制备方法 | |
| CN104905285A (zh) | 维生素丰富的即食香辣兔肉及其加工工艺 | |
| CN104824685A (zh) | 即食香辣兔肉及其加工工艺 | |
| CN110742233A (zh) | 麻辣五香鸡的加工工艺 | |
| CN104814470A (zh) | 一种茶香烤鳙鱼及其制备方法 | |
| CN104824686A (zh) | 健胃开胃的即食香辣兔肉及其加工工艺 | |
| CN104824688A (zh) | 有助补钙的即食香辣兔肉及其加工工艺 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Processing technology of spiced chicken Effective date of registration: 20220118 Granted publication date: 20150909 Pledgee: Dezhou Rural Commercial Bank Co.,Ltd. Pledgor: DEZHOU COUNTY XIANGSHENG FOOD Co.,Ltd. Registration number: Y2022980000643 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20230106 Granted publication date: 20150909 Pledgee: Dezhou Rural Commercial Bank Co.,Ltd. Pledgor: DEZHOU COUNTY XIANGSHENG FOOD Co.,Ltd. Registration number: Y2022980000643 |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Processing technology of spiced chicken Effective date of registration: 20230112 Granted publication date: 20150909 Pledgee: Dezhou Rural Commercial Bank Co.,Ltd. Pledgor: DEZHOU COUNTY XIANGSHENG FOOD Co.,Ltd. Registration number: Y2023980030891 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Granted publication date: 20150909 Pledgee: Dezhou Rural Commercial Bank Co.,Ltd. Pledgor: DEZHOU COUNTY XIANGSHENG FOOD Co.,Ltd. Registration number: Y2023980030891 |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: The processing technology of Wuxiang chicken Granted publication date: 20150909 Pledgee: Dezhou Rural Commercial Bank Co.,Ltd. Pledgor: DEZHOU COUNTY XIANGSHENG FOOD Co.,Ltd. Registration number: Y2024980001543 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right |