CN103783553B - 五香鸡的加工工艺 - Google Patents
五香鸡的加工工艺 Download PDFInfo
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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：将制好的香辛料液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℃。
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