CN103829270A - Method for processing chicken wings by alternative vacuumizing and ultrasonic treatment process to increase salting rate - Google Patents
Method for processing chicken wings by alternative vacuumizing and ultrasonic treatment process to increase salting rate Download PDFInfo
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- CN103829270A CN103829270A CN201410106101.7A CN201410106101A CN103829270A CN 103829270 A CN103829270 A CN 103829270A CN 201410106101 A CN201410106101 A CN 201410106101A CN 103829270 A CN103829270 A CN 103829270A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 115
- 238000000034 method Methods 0.000 title claims abstract description 53
- 238000012545 processing Methods 0.000 title claims abstract description 36
- 238000009938 salting Methods 0.000 title abstract description 6
- 238000009210 therapy by ultrasound Methods 0.000 title abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 47
- 230000014509 gene expression Effects 0.000 claims description 33
- 239000012266 salt solution Substances 0.000 claims description 26
- 238000005516 engineering process Methods 0.000 abstract description 7
- 244000005700 microbiome Species 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000013372 meat Nutrition 0.000 abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 238000002791 soaking Methods 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 21
- 238000002360 preparation method Methods 0.000 description 7
- 239000011780 sodium chloride Substances 0.000 description 7
- 238000011017 operating method Methods 0.000 description 6
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 238000007598 dipping method Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000008595 infiltration Effects 0.000 description 4
- 238000001764 infiltration Methods 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 3
- 238000005086 pumping Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 241000272814 Anser sp. Species 0.000 description 2
- 241001403501 Pisum sativum var. macrocarpum Species 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 230000003750 conditioning effect Effects 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- 235000013882 gravy Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000035699 permeability Effects 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 230000001360 synchronised effect Effects 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241001131796 Botaurus stellaris Species 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000078 claw Anatomy 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000010894 electron beam technology Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 238000010850 salt effect Methods 0.000 description 1
- 238000012163 sequencing technique Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
Classifications
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- 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
- A23L13/50—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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the technical field of food processing and in particular discloses a method for processing chicken wings by an alternative vacuumizing and ultrasonic treatment process to increase the salting rate. The method mainly comprises the following steps: soaking the chicken wings in 7% salt water according to a mass ratio of the chicken wings to the salt water being 1 to 2, and processing the chicken wings by the alternative vacuumizing and ultrasonic treatment process, wherein the vacuumizing conditions are as follows: the vacuum degree is 0.07-0.08MPa, the temperature is 30-35 DEG C, and the treatment time is 10-30 minutes; the ultrasonic treatment conditions are as follows: the power is 250W, the frequency is 25kHz, the temperature is 30-35 DEG C, and the treatment time is 10-50 minutes. According to the processing technology, the salting time can be shortened to be 11% that of a conventional salting mode, the production efficiency is greatly improved, the microorganism growth is slowed down and pollution is alleviated, and the processed chicken wings are good in color and are fresh and tender in meat quality.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of vacuumizing with ultrasonic wave alternative expression and process chicken wings to improve the method for oozing salt speed.
Background technology
Salt marsh is one of committed step in pot-stewed fowl chicken wings process for manufacturing product.Chicken wings soaks certain hour in salt solution, after filtering salt solution, then puts into thick gravy stew in soy sauce.The dipping of salt solution, one side can improve the saline taste of chicken wings, the smell of blood in the impurity of chicken wings epidermis and muscle can be soaked out on the other hand, has improved the quality of finished product pot-stewed chicken wing, also can increase the number of times that thick gravy recycles.Conventional salt marsh normally adopts certain density saline solution long-time raw material chicken wings that soaks under normal temperature, needs 12h consuming time such as some factory adopts usual manner saline solution to soak chicken wings.Salt permeation-exchange is slow, efficiency is low, and the salt marsh time is long, and microorganism easily grows, and has affected the final quality of food.
At present, application publication number is the processing method that the patent of CN 102669788 A discloses a kind of ultrasonic wave and improve in conjunction with the cold sterilization of electron beam instant chicken claw quality, ultrasonic wave is pickled is batch (-type), intermittent time is 2～5min, ultrasonic working time 30～60s, the omnidistance time is controlled at 6～8 hours, and the pickled time is controlled at 10～14h.Only adopted ultrasonic wave processing, salting period is longer, and fails to provide the concrete frequency parameter of ultrasonic wave processing.Application publication number is the method that the patent of CN 103251001 A discloses the not busy food quality of a kind of ultrasonic combined processing improvement fried body of conditioning edible podded pea, edible podded pea is put into maltodextrin percolating solution, then under 40KHz, 180W ul-trasonic irradiation, flood 1.5h, dipping temperature is 40 ℃, only do ultrasonic permeability, do not adopted vacuum and the ultrasonic method combining.Application publication number is the processing method that the patent of CN 101810344 A discloses a kind of bittern birds meat products, adopt ultrasonic wave combine with heating processing 20min～30min carry out bleed, but do not use vacuum pumping technology, do not make a search for the condition such as power and frequency of ultrasonic wave processing.Application publication number is the preparation method that the patent of CN 103315315 A discloses a kind of low-salt pickled old goose, and method for salting is processed 1 ~ 3h for raw goose being placed in to 0 ~ 4 ℃ of ultrasonic wave of pickling liquid, but does not adopt vacuum pumping technology, and ultrasonic treatment time is longer.Application publication number is that the patent of CN 103349299 A discloses a kind of less salt Salted duck egg and dynamically pickles salinity regulate and control method, adopt ultrasonic synergistic bubble dynamically to pickle in advance 1～5 hour, can make pickling liquid salt distribution homogeneous, but do not use vacuum pumping technology, treatment temperature is not done to certain research yet.Application publication number is conditioning making and the efficient evenly drying means that the patent of CN102793214A (Granted publication number: 102793214B) discloses a kind of small fish of marine products, the seasoning of employing ultrasonic auxiliary vacuum dipping has been proposed, treatment conditions are vacuum 0.085MPa, ultrasonic power is 200W, dip time is 10min, and temperature requirement is below 20 ℃.Vacuumize and supersonic wave synchronism processing, non-alternative expression, synchronous processing is higher to equipment requirement; And vacuum treated vacuum is slightly high, is applied to the processing of chicken wings, can cause the blood in a large amount of marrow of bone exposure place to be exuded in chicken, the smell of blood can reduce the quality of final products, and the processing parameter of small fish of marine products is not suitable for chicken wings; This patent also lacks the design parameter of ultrasonic wave processing frequency simultaneously, and the ultrasonic cavitation intensity difference of different ultrasonic frequencies, action effect difference is large, and therefore the reference role of this patent is not strong.In addition, the research deficiency of the dipping effect to this class single component of salinity, for the larger raw material of this class volume of chicken wings, suitably improves treatment temperature and can improve infiltration rate.
Summary of the invention
Primary and foremost purpose of the present invention is to provide a kind of vacuumizing with ultrasonic wave alternative expression to process chicken wings to improve the method for oozing salt speed, to shorten the production time of pot-stewed fowl chicken wings product, enhances productivity, and reduces the pollution of microorganism.
Object of the present invention is achieved through the following technical solutions:
Vacuumize with ultrasonic wave alternative expression and process chicken wings to improve a method of oozing salt speed, be specially employing and vacuumize and ultrasonic wave alternative expression salt marsh chicken wings, improve and ooze salt speed.
Raw material chicken wings is immersed in certain density salt solution, under vacuum state, maintains certain hour, can make the gas in Chicken Tissues discharge rapidly, inner space is in low-pressure state, when discharging after vacuum, inside and outside chicken, produce pressure differential, accelerate the speed of salinity infiltration chicken wings.Ultrasonic wave has cavitation, can destroy and the institutional framework of lax chicken wings epidermis and chicken, increases cell permeability of the membrane, strengthen the inside and outside mass exchange of chicken, thereby promote infiltration and the diffusion of salinity, and promote oozing out of the inner bloody material of chicken, also can improve the tender degree of meat; The miniflow effect that ultrasonic wave forms also can promote the motion of material; In addition on the one hand, all right killing microorganisms of ultrasonic wave, adopts two kinds of mode alternative expressions of vacuum and ultrasonic wave to process chicken wings, can reach in the short period of time the requirement of oozing salt, also can reduce the time that microorganism grows, and is conducive to quality of finished control.
Described to vacuumize with the mode of ultrasonic wave alternative expression can be first to vacuumize, then carry out ultrasonic wave; Or first carry out ultrasonic wave and vacuumize again.Vacuumize and the sequencing of ultrasonic wave processing, chicken wings is oozed to the not significantly impact of salt effect.Preferably, described vacuumizing with ultrasonic wave alternative expression processed chicken wings to improve the method for oozing salt speed, is specially, and chicken wings and salt solution are mixed, and then vacuumizes and the processing of ultrasonic wave alternative expression, and total processing time is 80min; The processing time at every turn vacuumizing is 10～30min, and each hyperacoustic processing time is 10～50min.
The concentration of the salt solution that salt marsh chicken wings uses can be selected the conventional concentration using in this area, and the mass percentage concentration that is preferably salt solution is 7%, and the mass ratio of chicken wings and salt solution is 1:2.
Preferably, described in, vacuumizing condition is: vacuum 0.07～0.08MPa, 30～35 ℃ of temperature.
Preferably, described ultrasonic wave treatment conditions are: power 250W, frequency 25kHz, 30～35 ℃ of temperature.
The present invention, by the process of saline sook chicken wings, vacuumizes with ultrasonic wave alternative expression and processes 80 minutes, can obtain 12 hours identical effects of usual manner saline sook chicken wings, and the salt content in chicken and the color and luster of chicken are suitable with meat.This process technology mode can greatly shorten the processing time, enhances productivity, and reduces the pollution of microorganism and grows.
More preferably, described vacuumizing with ultrasonic wave alternative expression processed chicken wings to improve the method for oozing salt speed, the salt solution that specifically to comprise the steps: chicken wings and mass percentage concentration be 7% mixes with the mass ratio of 1:2, be 0.08MPa in vacuum, temperature is to vacuumize 10min under the condition of 35 ℃, is then 250W at power, and frequency is 25kHz, temperature is ultrasonic wave 10min under the condition of 35 ℃, and alternate cycles is processed four times.
Compared with existing salt marsh method, the present invention has following beneficial effect:
(1) the present invention adopts and vacuumizes and ultrasonic wave alternative expression salt marsh chicken wings, and successful, can effectively shorten the salt marsh time, avoids microbial contamination and grows serious problem;
(2) vacuum that the present invention adopts is 0.07～0.08MPa, belongs to the scope that chicken wings can be accepted, and the too high meeting of vacuum causes that the marrow blood in chicken wings bone is exuded in chicken in a large number, has a strong impact on quality of finished;
(3) the inner good colour of chicken wings after treatment surface and chicken, Fresh & Tender in Texture.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited to this.
embodiment 1
Adopt 7% saline solution to soak chicken wings, the mass ratio of chicken wings and salt solution is 1:2, then vacuumizes with ultrasonic wave alternative expression and processes chicken wings.
Vacuum condition: vacuum is 0.07MPa, temperature is 30 ℃.
Ultrasonic Conditions: power is 250W, frequency is 25kHz, temperature is 30 ℃.
The above-mentioned method of processing salt marsh chicken wings with ultrasonic wave alternative expression that vacuumizes, specifically comprises following operating procedure:
(1) preparation 7% saline solution;
(2) thaw chicken wings (or fresh chicken wings) clean, dry surface moisture;
(3) chicken wings and salt solution soak with the mass ratio of 1:2, then vacuumize 10min by above-mentioned treatment conditions, and then ultrasonic wave is processed 10min, and alternate cycles is processed four times.
This method process after chicken wings salt content reach 2.52%, to soak after 12 hours chicken wings salt content 2.51% suitable with routine.
embodiment 2
Adopt 7% saline solution to soak chicken wings, the mass ratio of chicken wings and salt solution is 1:2, then vacuumizes with ultrasonic wave alternative expression and processes chicken wings.
Vacuum condition: vacuum is 0.08MPa, temperature is 35 ℃.
Ultrasonic Conditions: power is 250W, frequency is 25kHz, temperature is 35 ℃.
The above-mentioned method of processing salt marsh chicken wings with ultrasonic wave alternative expression that vacuumizes, specifically comprises following operating procedure:
(1) preparation 7% saline solution;
(2) thaw chicken wings (or fresh chicken wings) clean, dry surface moisture;
(3) chicken wings and salt solution soak with the mass ratio of 1:2, then first vacuumize 10min by above-mentioned treatment conditions, and then ultrasonic wave is processed 10min, and alternate cycles is processed four times.
This method process after chicken wings salt content reach 2.7%, higher than saline sook chicken wings salt content 2.51% after 12 hours, belong to tolerance interval.
embodiment 3
Adopt 7% saline solution to soak chicken wings, the mass ratio of chicken wings and salt solution is 1:2, then vacuumizes with ultrasonic wave alternative expression and processes chicken wings.
Vacuum condition: vacuum is 0.07MPa, temperature is 35 ℃.
Ultrasonic Conditions: power is 250W, frequency is 25kHz, temperature is 35 ℃.
The above-mentioned method of processing salt marsh chicken wings with ultrasonic wave alternative expression that vacuumizes, specifically comprises following operating procedure:
(1) preparation 7% saline solution;
(2) thaw chicken wings (or fresh chicken wings) clean, dry surface moisture;
(3) chicken wings and salt solution soak with the mass ratio of 1:2, vacuumize 30min by above-mentioned condition, and then ultrasonic wave is processed 50min.
This method is processed rear chicken wings salt content and is reached 2.43%, substantially can reach the salt content level (2.51%) of conventional method saline sook chicken wings after 12 hours.
embodiment 4
Adopt 7% saline solution to soak chicken wings, the mass ratio of chicken wings and salt solution is 1:2, then vacuumizes and the processing of ultrasonic wave alternative expression, accelerates salt solution infiltration chicken wings.
Vacuum condition: vacuum is 0.08MPa, temperature is 30 ℃.
Ultrasonic Conditions: power is 250W, frequency is 25kHz, temperature is 30 ℃.
The above-mentioned method of processing salt marsh chicken wings with ultrasonic wave alternative expression that vacuumizes, specifically comprises following operating procedure:
(1) preparation 7% saline solution;
(2) thaw chicken wings (or fresh chicken wings) clean, dry surface moisture;
(3) chicken wings and salt solution soak with the mass ratio of 1:2, process 30min by above-mentioned condition ultrasonic wave, then vacuumize 20min, then ultrasonic wave is processed 30min.
This method is processed rear chicken wings salt content and is reached 2.51%, suitable with the salt content level (2.51%) of conventional method saline sook chicken wings after 12 hours.
embodiment 5
Adopt 7% saline solution to soak chicken wings, the mass ratio of chicken wings and salt solution is 1:2, then vacuumizes with ultrasonic wave alternative expression and processes chicken wings.
Vacuum condition: vacuum is 0.08MPa, temperature is 35 ℃.
Ultrasonic Conditions: power is 250W, frequency is 25kHz, temperature is 35 ℃.
The above-mentioned method of processing salt marsh chicken wings with ultrasonic wave alternative expression that vacuumizes, specifically comprises following operating procedure:
(1) preparation 7% saline solution;
(2) thaw chicken wings (or fresh chicken wings) clean, dry surface moisture;
(3) chicken wings and salt solution soak with the mass ratio of 1:2, vacuumize 30min by above-mentioned condition, and then ultrasonic wave is processed 50min.
This method is processed rear chicken wings salt content and is reached 2.48%, substantially can reach the salt content level (2.51%) of conventional method saline sook chicken wings after 12 hours.
comparative example 1
Adopt 7% saline solution to soak chicken wings, the mass ratio of chicken wings and salt solution is 1:2, then vacuumizes with supersonic wave synchronism and processes chicken wings.
Vacuum condition: vacuum is 0.08MPa, temperature is 35 ℃
Ultrasonic Conditions power is 250W, and frequency is 25kHz, and temperature is 35 ℃
The above-mentioned method of processing salt marsh chicken wings with supersonic wave synchronism that vacuumizes, specifically comprises following operating procedure:
(1) preparation 7% saline solution;
(2) thaw chicken wings (or fresh chicken wings) clean, dry surface moisture;
(3) chicken wings and salt solution soak with the mass ratio of 1:2, carry out vacuum and supersonic wave synchronism processing 80min by above-mentioned condition.
In this case, vacuum and supersonic wave synchronism are processed chicken wings 80min, with embodiment 2(alternative expression) compared with, except processing mode difference, other treatment conditions are all identical.After processing, chicken wings salt content is 2.76%, a little more than embodiment 2.But synchronous processing mode is high to equipment requirement, general factory is difficult to reach this condition, and alternative expression is processed and may more easily be implemented factory.
Claims (6)
1. vacuumize with ultrasonic wave alternative expression and process chicken wings to improve a method of oozing salt speed, it is characterized in that, adopt and vacuumize and ultrasonic wave alternative expression salt marsh chicken wings, improve and ooze salt speed.
2. according to claim 1 vacuumizing with ultrasonic wave alternative expression processed chicken wings to improve the method for oozing salt speed, it is characterized in that, chicken wings and salt solution are mixed, and then vacuumizes with ultrasonic wave alternative expression and processes chicken wings, and total processing time is 80min; The processing time at every turn vacuumizing is 10～30min, and each hyperacoustic processing time is 10～50min.
3. according to claim 1 and 2 vacuumizing with ultrasonic wave alternative expression processed chicken wings to improve the method for oozing salt speed, it is characterized in that, the mass percentage concentration of described salt solution is 7%, and the mass ratio of chicken wings and salt solution is 1:2.
4. according to claim 1 and 2 vacuumizing processed chicken wings with ultrasonic wave alternative expression and oozed the method for salt speed to improve, it is characterized in that, described in the condition that vacuumizes be vacuum 0.07～0.08MPa, 30～35 ℃ of temperature.
5. according to claim 1 and 2 vacuumizing with ultrasonic wave alternative expression processed chicken wings to improve the method for oozing salt speed, it is characterized in that, described hyperacoustic treatment conditions are power 250W, frequency 25kHz, 30～35 ℃ of temperature.
6. process chicken wings to improve the method for oozing salt speed according to vacuumizing with ultrasonic wave alternative expression described in claim 1 to 5 any one, it is characterized in that, the salt solution that is 7% by chicken wings and mass percentage concentration mixes with the mass ratio of 1:2, be 0.08MPa in vacuum, temperature is to vacuumize 10min under the condition of 35 ℃, is then 250W at power, and frequency is 25kHz, temperature is ultrasonic wave 10min under the condition of 35 ℃, and alternate cycles is processed four times.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187797A (en) * | 2014-07-11 | 2014-12-10 | 芜湖瑯山愚公绿色生态农业有限公司 | Processing technology for salted goose |
| CN104207205A (en) * | 2014-09-23 | 2014-12-17 | 江南大学 | Processing method of seasoned marinated eggs dipped and air-dried under secondary negative pressure |
| CN105475882A (en) * | 2015-12-17 | 2016-04-13 | 界首市昌盛养殖专业合作社 | Pickling method for health-keeping duck eggs |
| CN108308554A (en) * | 2017-12-19 | 2018-07-24 | 河南科技学院 | A kind of chicken Mature Regulation method |
| CN109757668A (en) * | 2019-03-06 | 2019-05-17 | 福建正大食品有限公司 | A kind of method that substep quickly pickles conditioning chicken fillet |
| CN111357940A (en) * | 2020-04-17 | 2020-07-03 | 马鞍山市十月丰食品有限公司 | Method for making soybean paste |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104187797A (en) * | 2014-07-11 | 2014-12-10 | 芜湖瑯山愚公绿色生态农业有限公司 | Processing technology for salted goose |
| CN104207205A (en) * | 2014-09-23 | 2014-12-17 | 江南大学 | Processing method of seasoned marinated eggs dipped and air-dried under secondary negative pressure |
| CN105475882A (en) * | 2015-12-17 | 2016-04-13 | 界首市昌盛养殖专业合作社 | Pickling method for health-keeping duck eggs |
| CN108308554A (en) * | 2017-12-19 | 2018-07-24 | 河南科技学院 | A kind of chicken Mature Regulation method |
| CN109757668A (en) * | 2019-03-06 | 2019-05-17 | 福建正大食品有限公司 | A kind of method that substep quickly pickles conditioning chicken fillet |
| CN111357940A (en) * | 2020-04-17 | 2020-07-03 | 马鞍山市十月丰食品有限公司 | Method for making soybean paste |
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Application publication date: 20140604 |