CN103976324B - A kind of quick-frozen Fresh Grade Breast seasoning formula of rattan green pepper local flavor and using method thereof - Google Patents
A kind of quick-frozen Fresh Grade Breast seasoning formula of rattan green pepper local flavor and using method thereof Download PDFInfo
- Publication number
- CN103976324B CN103976324B CN201410238219.5A CN201410238219A CN103976324B CN 103976324 B CN103976324 B CN 103976324B CN 201410238219 A CN201410238219 A CN 201410238219A CN 103976324 B CN103976324 B CN 103976324B
- Authority
- CN
- China
- Prior art keywords
- fresh grade
- grade breast
- raw material
- powder
- starch
- 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.)
- Active
Links
- 210000000481 breast Anatomy 0.000 title claims abstract description 193
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 53
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 42
- 240000008384 Capsicum annuum var. annuum Species 0.000 title claims abstract description 42
- 241000345998 Calamus manan Species 0.000 title claims abstract description 41
- 235000012950 rattan cane Nutrition 0.000 title claims abstract description 41
- 238000000034 method Methods 0.000 title claims abstract description 28
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 24
- 235000019634 flavors Nutrition 0.000 title claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 63
- 239000000463 material Substances 0.000 claims abstract description 51
- 235000013372 meat Nutrition 0.000 claims abstract description 40
- 229920002472 Starch Polymers 0.000 claims abstract description 39
- 239000008107 starch Substances 0.000 claims abstract description 39
- 235000019698 starch Nutrition 0.000 claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000002131 composite material Substances 0.000 claims abstract description 18
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 16
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 16
- 239000010452 phosphate Substances 0.000 claims abstract description 16
- 235000013599 spices Nutrition 0.000 claims abstract description 14
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 6
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 6
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 6
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 6
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 6
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims description 73
- 239000000203 mixture Substances 0.000 claims description 28
- 239000002002 slurry Substances 0.000 claims description 25
- 229910052751 metal Inorganic materials 0.000 claims description 23
- 239000002184 metal Substances 0.000 claims description 23
- 238000004806 packaging method and process Methods 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 16
- 238000002360 preparation method Methods 0.000 claims description 13
- 238000012937 correction Methods 0.000 claims description 12
- 241000287828 Gallus gallus Species 0.000 claims description 11
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 11
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 11
- 239000001488 sodium phosphate Substances 0.000 claims description 11
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 11
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 11
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 11
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 11
- 239000013638 trimer Substances 0.000 claims description 11
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 241000283690 Bos taurus Species 0.000 claims description 9
- 210000000988 bone and bone Anatomy 0.000 claims description 9
- 238000001514 detection method Methods 0.000 claims description 9
- 238000010257 thawing Methods 0.000 claims description 9
- 238000005303 weighing Methods 0.000 claims description 9
- 240000004160 Capsicum annuum Species 0.000 claims description 8
- 240000003183 Manihot esculenta Species 0.000 claims description 8
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 8
- 230000035945 sensitivity Effects 0.000 claims description 8
- 229910001220 stainless steel Inorganic materials 0.000 claims description 8
- 239000010935 stainless steel Substances 0.000 claims description 8
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 6
- 244000270834 Myristica fragrans Species 0.000 claims description 6
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 6
- 241000949456 Zanthoxylum Species 0.000 claims description 6
- 235000017803 cinnamon Nutrition 0.000 claims description 6
- 239000001702 nutmeg Substances 0.000 claims description 6
- 238000012360 testing method Methods 0.000 claims description 6
- 239000008280 blood Substances 0.000 claims description 5
- 210000004369 blood Anatomy 0.000 claims description 5
- 238000004364 calculation method Methods 0.000 claims description 5
- 210000000845 cartilage Anatomy 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 229920002261 Corn starch Polymers 0.000 claims description 4
- 239000008120 corn starch Substances 0.000 claims description 4
- 229940099112 cornstarch Drugs 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 4
- 239000000835 fiber Substances 0.000 claims description 4
- 239000011268 mixed slurry Substances 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 9
- 235000019640 taste Nutrition 0.000 abstract description 7
- 206010013911 Dysgeusia Diseases 0.000 abstract description 6
- 206010034203 Pectus Carinatum Diseases 0.000 abstract 1
- 235000013622 meat product Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 8
- 230000001835 salubrious effect Effects 0.000 description 4
- 230000003750 conditioning effect Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 241000287826 Gallus Species 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 102000008934 Muscle Proteins Human genes 0.000 description 2
- 108010074084 Muscle Proteins Proteins 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000014860 sensory perception of taste Effects 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000004649 carbonic acid derivatives Chemical class 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- -1 compound phosphoric acid salt Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000001066 destructive effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000008034 disappearance Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 210000002976 pectoralis muscle Anatomy 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
-
- 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
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of quick-frozen Fresh Grade Breast seasoning formula and using method thereof of rattan green pepper local flavor.Seasoning formula comprises following component: water is 10 ~ 30%, soybean protein isolate is 1 ~ 3%, and starch is 0.5 ~ 3%, edible salt 1 ~ 2%, white granulated sugar 0.5 ~ 1.5%, fermented soya bean powder 0.1 ~ 1%, glucose 0.1 ~ 1%, sodium glutamate 0.1 ~ 1%, sodium acid carbonate 0.1 ~ 0.5%, composite phosphate 0.1 ~ 0.4%, flavoring essence 0.02 ~ 0.2%, spice 0.02 ~ 3%.Using method is the frozen chicken breast meat product using this seasoning formula to prepare taste good.Utilize the combination of the herbal cuisine food materials such as rattan green pepper, Fresh Grade Breast is made to produce clearly thick and heavy spicy hot, remove the sour and astringent of Fresh Grade Breast, make meat obtain good improvement in the tenderization of retentiveness and meat, solve that Fresh Grade Breast aftertaste is sour and astringent and meat hardens, send out bavin, problem that mouthfeel is not good.
Description
Technical field
The present invention relates to a kind of formula and preparation method of quick-frozen conditioning food, be specifically related to a kind of quick-frozen Fresh Grade Breast seasoning formula and using method thereof of rattan green pepper local flavor.
Background technology
Fresh Grade Breast is nutritious, and wherein protein content is very high, and every 100g Fresh Grade Breast is containing protein 19.4g.Fat content is very low suitable with the shrimp, crab etc. of aquatic product, in every 100g Fresh Grade Breast, containing fatty 5g.In addition, the content of phospholipid in Fresh Grade Breast is higher, and containing phosphatidase 2 14 milligrams in every 100g meat, phosphatide is one of growth in humans's important sources of growing, and therefore, Fresh Grade Breast has preferably nutritive value.
But because the palatability of Fresh Grade Breast is poor, its meat institutional framework after shortening is sent out bavin, hardened, aftertaste has a little sour and astringent.Fresh Grade Breast goods in quick-frozen conditioning product, product special flavour concentrates on fragrant peppery, cumin, black green pepper taste, and the taste of product is relatively dull, and for years on end consumer of making has formed sense of taste fatigue to this series products.Make the favorable rating of compatriots to Fresh Grade Breast can not show a candle to other meat, what greatly have impact on Fresh Grade Breast utilizes economic worth.
Record in ancient Chinese medical science treasured book Compendium of Material Medica: effect that rattan green pepper has food digesting stomach fortifying, improves a poor appetite, loose cold removing toxic substances, scattered silt are active.Utilize the scientific and reasonable composite of rattan green pepper and other spice, in conjunction with vacuum and low temperature tumbling technology, make various herbal cuisine food materials can fast effectively uniformly penetrating in musculature, after heating shortening, the taste of product is salubrious, spicy hot is strong, aftertaste is long, jungle fowl brisket intrinsic sour and astringent the five tastes mix old in lose to the greatest extent.
Research shows: the ph value of Fresh Grade Breast, between 4 ~ 6, belongs to middle acid substance.Chicken is when ph value is tending towards neutrality, and its water imbibition just can strengthen.Although phosphate in alkalescence but because being limitation additive in quick-frozen conditioning food, its addition is not enough to make meat reach neutral, therefore add certain sodium acid carbonate to regulate the ph value of meat, add a certain amount of glucose simultaneously and can reach the effect that the astringent taste of sodium acid carbonate is hidden.Facts have proved, the primary and secondary order that application in raising muscle protein water-retaining property and gel strength affects chest muscle protein gel water-retaining property factor is: sodium pyrophosphate > sodium phosphate trimer > calgon, the order affecting das Beinfleisch protein gel water-retaining property factor is: calgon > sodium pyrophosphate > sodium phosphate trimer.So adopt the composite phosphate of chicken leg meat to be unreasonable and unscientific to the retentiveness of Fresh Grade Breast raising meat and the tenderness of increase meat.By adopting the composite feature for Fresh Grade Breast meat of several phosphate science, reaching after interpolation and there is the significantly complementary effect with doubling, making the retentiveness of meat and tenderness be able to obvious raising.
Summary of the invention
The technical issues that need to address of the present invention are just the defect overcoming prior art, a kind of quick-frozen Fresh Grade Breast seasoning formula and using method thereof of rattan green pepper local flavor are provided, the herbal cuisine food materials such as rattan green pepper are utilized perfectly to combine, Fresh Grade Breast product is made to produce clearly thick and heavy spicy hot, remove the sour and astringent of Fresh Grade Breast, utilize the application of the composite and sodium acid carbonate of various phosphate science, combine for the specific meat of Fresh Grade Breast, improve the ph value of meat, meat is made to obtain good improvement in the tenderization of retentiveness and meat, give the salubrious spicy hot that Fresh Grade Breast is dense, solution Fresh Grade Breast aftertaste is simultaneously sour and astringent and meat hardens, send out bavin, the problem that mouthfeel is not good.
For solving the problem, the present invention adopts technical scheme to be:
A kind of quick-frozen Fresh Grade Breast seasoning formula of rattan green pepper local flavor, this seasoning formula is rattan green pepper local flavor, described seasoning formula comprises following component, the percentage calculation of Fresh Grade Breast material quality is accounted for respectively: water is 10 ~ 30% with each component, soybean protein isolate is 1 ~ 3%, starch is 0.5 ~ 3%, edible salt 1 ~ 2%, white granulated sugar 0.5 ~ 1.5%, fermented soya bean powder is 0.1 ~ 1%, glucose is 0.1 ~ 1%, sodium glutamate is 0.1 ~ 1%, and sodium acid carbonate is 0.1 ~ 0.5%, and composite phosphate is 0.1 ~ 0.4%, flavoring essence is 0.02 ~ 0.2%, and spice is 0.02 ~ 3%.
Flavoring essence is the mixture of chicken extract and bovine bone powder.Wherein in flavoring essence, chicken extract accounts for 30% ~ 40% of flavoring essence gross mass, and bovine bone powder accounts for 60% ~ 70% of flavoring essence gross mass.
Spice is the mixture of the three kinds or more in chilli powder, zanthoxylum powder, rattan green pepper powder, ground nutmeg, ground cinnamon.Rattan green pepper powder be spice must contain component, because seasoning of the present invention formula is for rattan green pepper local flavor, so rattan green pepper is to contain component.Further, effect that rattan green pepper has food digesting stomach fortifying, improves a poor appetite, loose cold removing toxic substances, scattered silt are active, has certain health-care efficacy.Meanwhile, utilize the composite of rattan green pepper and other spice, in conjunction with vacuum and low temperature tumbling technology, the taste after making Fresh Grade Breast Product processing ripe is salubrious, spicy hot is strong, aftertaste is long, and the intrinsic sour and astringent disappearance in jungle fowl brisket, makes Fresh Grade Breast have preferably mouthfeel.
Composite phosphate is the mixture of sodium pyrophosphate, sodium phosphate trimer, calgon three kinds of materials.The meat retentiveness of compound phosphoric acid salt pair raising Fresh Grade Breast and the tenderness of increase meat of three kinds of material compositions have preferably effect.In composite phosphate, the mass ratio of sodium pyrophosphate, sodium phosphate trimer, calgon three kinds of components is (2 ~ 4): (5 ~ 7): (3 ~ 6).This ratio can make Fresh Grade Breast have the tenderness of preferably meat retentiveness and meat, improves the meat taste of Fresh Grade Breast product.
Use quick-frozen Fresh Grade Breast seasoning formula to prepare the method for Fresh Grade Breast, the method comprises the following steps:
(1) raw material thaws: thaw freezing to savor in defrozing silo that Fresh Grade Breast raw material is positioned over 2 ~ 4 DEG C, the Fresh Grade Breast material temperature after thawing controls between 2 ~ 4 DEG C, and the Fresh Grade Breast raw material after thawing must thaw fully, must not have partial freezing; Fresh Grade Breast raw material after thawing can carry out follow-up process of manufacture, if it is insufficient to thaw, then the flavoring in following process process in seasoning formula can be made effectively to enter in Fresh Grade Breast, reduce the mouthfeel effect of Fresh Grade Breast product.
(2) raw material correction of the flank shape: along the fiber train of thought of meat, Fresh Grade Breast is accomplished long 8 ~ 12cm, wide 1 ~ 1.5cm, thickness is the rectangular of 0.5 ~ 1.2cm; Reject extravasated blood and os osseum, cartilage and impurity; Raw material after correction of the flank shape is carried out fast collect be positioned over 0 ~ 4 DEG C refrigerator in standbyly deposit and weigh; Rejecting extravasated blood and os osseum, cartilage and impurity can ensure the quality of Fresh Grade Breast product, by slitting for Fresh Grade Breast the carrying out being convenient to following process, also improve the contact area of Fresh Grade Breast and seasoning recipe ingredient, can guarantee that seasoning formula is efficient and infiltrate in Fresh Grade Breast.
(3) baste preparation: the Fresh Grade Breast raw material net weight after statistics correction of the flank shape; According to each component that Fresh Grade Breast material quality is filled a prescription according to the ratio weighing seasoning that each component is filled a prescription in seasoning; All seasoning recipe ingredients after weighing are placed in beater tub and fully mix with load weighted frozen water; Mixed baste must not have caking, and mixed feed temperature controls between 0 ~ 2 DEG C; Seasoning formula, for liquid, maintains the uniformity of each component in seasoning formula, after making seasoning formula and Fresh Grade Breast contact raw, keeps each component of flavoring to mix with the full and uniform of Fresh Grade Breast raw material.
(4) vacuum tumbling: pour in vacuum tumbler by the stand-by Fresh Grade Breast raw material of weighing, then the feed liquid that proportioning is good poured in vacuum tumbler, the lid covering vacuum tumbler carries out vacuum tumbling process; The setup parameter of tumbler is: vacuum 0.08MPa, tumbling time 90min, and temperature is 0 ~ 4 DEG C; Vacuum tumbling process is that all components in seasoning formula can infiltrate in Fresh Grade Breast raw material evenly and rapidly, is that each position of Fresh Grade Breast product all has preferably mouthfeel and the sense of taste.
(5) pickledly to leave standstill: the Fresh Grade Breast raw material after tumbling to be poured in stainless steel trolley and cover lid, stainless steel trolley is placed in pickled in 0 ~ 4 DEG C pickled leaving standstill, time of repose is 8 ~ 12 hours, and Fresh Grade Breast raw material stirred once every 4 hours by pickled standing period up and down; The pickled all components that seasoning is filled a prescription that leaves standstill more comprehensively evenly infiltrates Fresh Grade Breast.
(6) bottoming powder: the configuration proportion of end powder is by percentage to the quality: wheaten starch 40%, farina 30%, above-mentioned starch fully mixes by tapioca 30%; By end powder and pickled leave standstill after Fresh Grade Breast raw material pour in tumbler, mixing 5 ~ 10min fully mix, must not have caking produce; The addition of end powder is 3% of the Fresh Grade Breast raw material weight after pickled leaving standstill; The operation of bottoming powder enables end powder be attached to Fresh Grade Breast surface.
(7) slurries are wrapped up in: preparation starch, is calculated as with the part by weight of each component: wheaten starch 40%, cornstarch 10%, farina 40%, tapioca 9%, sodium acid carbonate 0.25%, salt 0.75%; Fully starch is mixed and made into after said components being weighed; Starch and water stir by the part by weight of 1:1.5;
The stirring means of starch and water is: pour in the agitator of agitator after first being weighed by the frozen water of 0 ~ 2 DEG C, then starts agitator and stirs, more slowly poured in agitator by load weighted starch and fully mix; The temperature of mixed slurries controls below 6 DEG C, and the natural fall time that the slurries after stirring use Ping Shi viscosimeter to measure dynamic viscosity is 17 ~ 19 seconds;
The slurries prepared are added in tumbler by 10% of the Fresh Grade Breast raw material weight after bottoming powder, by Fresh Grade Breast raw material and slurries mixing tumbling 10 ~ 15min, makes slurries be evenly distributed in Fresh Grade Breast surface; Slurries and starch are attached to Fresh Grade Breast raw material surface uniformly.
(8) crumbs are wrapped up in: taking out wrapping up in the Fresh Grade Breast raw material after slurries in tumbler, adding and wrapping up in bits machine, making crumbs be bonded at Fresh Grade Breast raw material equably on the surface, meat must not be revealed; The part of dew meat needs again to mend bits operation; Production period wet bits with caking part screen cloth sift out and remove;
(9) quick-frozen: be placed in quick-frozen dish by wrapping up in the Fresh Grade Breast raw material after bits, Fresh Grade Breast raw material must not be overlapping; The temperature of instant freezer is set in-30 DEG C to-40 DEG C; After quick-frozen operation to the package centre temperature of Fresh Grade Breast product below-18 DEG C; Quick-frozen operation, by Fresh Grade Breast product snap frozen, is convenient to the carrying out of next step package handling.
(10) pack weighs: the Fresh Grade Breast product after quick-frozen is put into packaging bag, and every bag of product net weight is 300 ~ 305g;
(11) seal: adopt continuous sealer packaging bag to be sealed;
(12) metal detection: use metal detector to carry out metal detection to the Fresh Grade Breast product after packaging; The sensitivity of metal detector is set in: Fe Φ 1.2mm, Sus Φ 2.0mm; Sensitivity to metal detector per hour confirms; Metal detection can effectively detect in Fresh Grade Breast product whether be mixed with metal sundries, avoids like this being mixed in Fresh Grade Breast product because of the dropping of metal parts in production equipment, causes product quality problem.
(13) case: every case loads 30 bags of Fresh Grade Breast products;
(14) warehouse-in keeping: the product after vanning is-18 DEG C ~-25 DEG C at warehouse for finished product storage temperature;
(15) examination and test of products: the product after packaging is inspected by random samples.
In the production process of this preparation method, the operation all at low temperatures of all production equipments and storage temperature, freezen protective, and operate workshop and be provided with ultraviolet-sterilization equipment, ensure that microbial contamination and food spoilage can not occur Fresh Grade Breast product, ensure that Fresh Grade Breast product preferably quality and mouthfeel.
Major Nutrient composition index through inspection Fresh Grade Breast product is: energy accounts for 12%, and protein accounts for 24%, and fat accounts for 18%, and carbohydrate 7%, sodium accounts for 18%.
Through destructive test test, this shelf life of products is 12 months.
Advantage of the present invention and beneficial effect are:
The quick-frozen Fresh Grade Breast seasoning formula of rattan green pepper local flavor of the present invention, utilizes rattan green pepper and other herbal cuisine food materials perfectly to combine, and makes Fresh Grade Breast product produce clearly thick and heavy spicy hot, removes the sour and astringent mouthfeel of Fresh Grade Breast, improve mouthfeel and the quality of Fresh Grade Breast product;
The quick-frozen Fresh Grade Breast seasoning formula of rattan green pepper local flavor of the present invention, utilize the application of three kinds of phosphatic composite and sodium acid carbonates, combine for the specific meat of Fresh Grade Breast, improve the ph value of Fresh Grade Breast meat, make meat obtain good improvement in the tenderization of retentiveness and meat;
The quick-frozen Fresh Grade Breast seasoning formula of rattan green pepper local flavor of the present invention, gives the salubrious spicy hot that Fresh Grade Breast is dense, solves the problem that Fresh Grade Breast aftertaste is sour and astringent and meat hardens, a bavin, mouthfeel are not good simultaneously;
The using method of the quick-frozen Fresh Grade Breast seasoning formula of rattan green pepper local flavor of the present invention, efficiently carry out the processing of Fresh Grade Breast at low ambient temperatures, in the immersion Fresh Grade Breast raw material of each component uniform high-efficiency seasoning being filled a prescription through vacuum tumbling and pickled standing technique, ensure that Fresh Grade Breast product preferably mouthfeel and quality;
The using method of the quick-frozen Fresh Grade Breast seasoning formula of rattan green pepper local flavor of the present invention, efficiently simple to operate, automatic production line can be utilized to carry out High-efficient Production, there is larger dissemination and preferably productivity effect.
Accompanying drawing explanation
Fig. 1 is that the present invention uses quick-frozen Fresh Grade Breast seasoning formula to prepare the method flow diagram of Fresh Grade Breast.
Detailed description of the invention
The following example will further illustrate the present invention.
embodiment 1
The present invention adopt technical scheme be a kind of rattan green pepper local flavor the seasoning of quick-frozen Fresh Grade Breast formula, this seasoning formula is rattan green pepper local flavor, described seasoning formula comprises following component, the percentage calculation of Fresh Grade Breast material quality is accounted for respectively: water is 20% with each component, soybean protein isolate is 2%, starch is 2%, edible salt 1.5%, white granulated sugar 1%, fermented soya bean powder is 0.6%, glucose is 0.5%, sodium glutamate is 0.45%, and sodium acid carbonate is 0.35%, and composite phosphate is 0.38%, flavoring essence is 0.12%, and spice is 2.2%.
Composite phosphate is the mixture of sodium pyrophosphate, sodium phosphate trimer, calgon three kinds of materials.Wherein the content of calgon is 0.13% of Fresh Grade Breast material quality, and the content of sodium phosphate trimer is 0.18% of Fresh Grade Breast material quality, and the content of sodium pyrophosphate is 0.07% of Fresh Grade Breast material quality.
Flavoring essence is the mixture of chicken extract and bovine bone powder, and wherein the content of chicken extract is 0.05% of Fresh Grade Breast material quality, and the content of bovine bone powder is 0.07% of Fresh Grade Breast material quality.
Spice is the mixture of chilli powder, rattan green pepper powder, ground nutmeg, ground cinnamon.The content of rattan green pepper powder is 0.88% of Fresh Grade Breast material quality, and the content of chilli powder is 0.79% of Fresh Grade Breast material quality, and the content of nutmeg powder is 0.2% of Fresh Grade Breast material quality, and the content of ground cinnamon is 0.33% of Fresh Grade Breast material quality.
embodiment 2
On the basis of embodiment 1, in order to improve the seasoning effect of seasoning formula, a kind of quick-frozen Fresh Grade Breast seasoning formula of rattan green pepper local flavor, seasoning formula comprises following component, and account for the percentage calculation of Fresh Grade Breast material quality respectively with each component: water is 10%, soybean protein isolate is 3%, starch is 3%, edible salt 2%, white granulated sugar 1.5%, fermented soya bean powder is 1%, and glucose is 1%, and sodium glutamate is 1%, sodium acid carbonate is 0.5%, composite phosphate is 0.4%, and flavoring essence is 0.2%, and spice is 3%.
Composite phosphate is the mixture of sodium pyrophosphate, sodium phosphate trimer, calgon three kinds of materials.Wherein the content of calgon is 0.13% of Fresh Grade Breast material quality, and the content of sodium phosphate trimer is 0.18% of Fresh Grade Breast material quality, and the content of sodium pyrophosphate is 0.09% of Fresh Grade Breast material quality;
Flavoring essence is the mixture of chicken extract and bovine bone powder, and wherein the content of chicken extract is 0.08% of Fresh Grade Breast material quality, and the content of bovine bone powder is 0.12% of Fresh Grade Breast material quality.
Spice is the mixture of chilli powder, zanthoxylum powder, rattan green pepper powder, ground nutmeg, ground cinnamon.The content of rattan green pepper powder is 0.95% of Fresh Grade Breast material quality, the content of zanthoxylum powder is 0.48% of Fresh Grade Breast material quality, the content of chilli powder is 0.88% of Fresh Grade Breast material quality, the content of nutmeg powder is 0.23% of Fresh Grade Breast material quality, and the content of ground cinnamon is 0.46% of Fresh Grade Breast material quality.
Other parts are identical with embodiment 1.
embodiment 3
On the basis of embodiment 2, the present invention, in order to improve the seasoning effect of seasoning formula further, improves the mouthfeel of Fresh Grade Breast product, and preferably embodiment also has,
A kind of quick-frozen Fresh Grade Breast seasoning formula of rattan green pepper local flavor, this seasoning formula is rattan green pepper local flavor, and described seasoning formula comprises following component, account for the percentage calculation of Fresh Grade Breast material quality respectively with each component: water is 30%, soybean protein isolate is 1%, and starch is 0.5%, edible salt 1%, white granulated sugar 0.5%, fermented soya bean powder is 0.1%, glucose is 0.1%, sodium glutamate is 0.1%, and sodium acid carbonate is 0.1%, and composite phosphate is 0.1%, flavoring essence is 0.02%, and spice is 0.02%.
Composite phosphate is the mixture of sodium pyrophosphate, sodium phosphate trimer, calgon three kinds of materials.Wherein the content of calgon is 0.03% of Fresh Grade Breast material quality, and the content of sodium phosphate trimer is 0.04% of Fresh Grade Breast material quality, and the content of sodium pyrophosphate is 0.03% of Fresh Grade Breast material quality.
Flavoring essence is the mixture of chicken extract and bovine bone powder, and wherein the content of chicken extract is 0.01% of Fresh Grade Breast material quality, and the content of bovine bone powder is 0.01% of Fresh Grade Breast material quality.
Spice is the mixture of chilli powder, zanthoxylum powder, rattan green pepper powder.The content of rattan green pepper powder is 0.008% of Fresh Grade Breast material quality, and the content of zanthoxylum powder is 0.008% of Fresh Grade Breast material quality, and the content of chilli powder is 0.004% of Fresh Grade Breast material quality.
Other parts are identical with embodiment 2.
embodiment 4
A using method for the quick-frozen Fresh Grade Breast seasoning formula of rattan green pepper local flavor, this using method uses the quick-frozen Fresh Grade Breast of seasoning formula preparation rattan green pepper local flavor, and this using method comprises the following steps:
(1) raw material thaws: thaw freezing to savor in defrozing silo that Fresh Grade Breast raw material is positioned over 2 DEG C, the Fresh Grade Breast material temperature after thawing controls at 2 DEG C, and the Fresh Grade Breast raw material after thawing must thaw fully, must not have partial freezing;
(2) raw material correction of the flank shape: along the fiber train of thought of meat, Fresh Grade Breast is accomplished long 8cm, wide 1cm, thickness is the rectangular of 0.5cm; Reject extravasated blood and os osseum, cartilage and impurity; Raw material after correction of the flank shape is carried out fast collect be positioned over 0 DEG C refrigerator in standbyly deposit and weigh;
(3) baste preparation: the raw material net weight after statistics correction of the flank shape; Weigh each component of seasoning formula according to ratio described in embodiment 1 according to material quality; The component weighing rear all seasoning formulas is placed in beater tub and fully mixes with load weighted frozen water; Mixed baste must not have caking, and mixed feed temperature controls at 0 DEG C;
(4) vacuum tumbling: pour in vacuum tumbler by the stand-by Fresh Grade Breast raw material of weighing, then the feed liquid that proportioning is good poured in vacuum tumbler, the lid covering vacuum tumbler carries out vacuum tumbling process; The setup parameter of tumbler is: vacuum 0.08MPa, tumbling time 90min;
(5) pickledly to leave standstill: the Fresh Grade Breast raw material after tumbling to be poured in stainless steel trolley and cover lid, stainless steel trolley is placed in pickled in 0 DEG C pickled leaving standstill, time of repose is 8 hours, and Fresh Grade Breast raw material stirred once every 4 hours by pickled standing period up and down;
(6) bottoming powder: the configuration proportion of end powder is by percentage to the quality: wheaten starch 40%, farina 30%, above-mentioned starch fully mixes by tapioca 30%; By end powder and pickled leave standstill after Fresh Grade Breast raw material pour in tumbler, mixing 5min fully mix, must not have caking produce; The addition of end powder is 3% of the Fresh Grade Breast raw material weight after pickled leaving standstill;
(7) slurries are wrapped up in: preparation starch, is calculated as with the part by weight of each component: wheaten starch 40%, cornstarch 10%, farina 40%, tapioca 9%, sodium acid carbonate 0.25%, salt 0.75%; Fully starch is mixed and made into after said components being weighed; Starch and water stir by the part by weight of 1:1.5;
The stirring means of starch and water is: pour in the agitator of agitator after first being weighed by the frozen water of 0 DEG C, then starts agitator and stirs, more slowly poured in agitator by load weighted starch and fully mix; The temperature of mixed slurries controls below 6 DEG C, and the natural fall time that the slurries after stirring use Ping Shi viscosimeter to measure dynamic viscosity is 17 seconds;
The slurries prepared are added in tumbler by 10% of the Fresh Grade Breast raw material weight after bottoming powder, by Fresh Grade Breast raw material and slurries mixing tumbling 10min, makes slurries be evenly distributed in Fresh Grade Breast surface;
(8) crumbs are wrapped up in: taking out wrapping up in the Fresh Grade Breast raw material after slurries in tumbler, adding and wrapping up in bits machine, making crumbs be bonded at Fresh Grade Breast raw material equably on the surface, meat must not be revealed; The part of dew meat needs again to mend bits operation; Production period wet bits with caking part screen cloth sift out and remove;
(9) quick-frozen: be placed in quick-frozen dish by wrapping up in the Fresh Grade Breast raw material after bits, Fresh Grade Breast raw material must not be overlapping; The temperature of instant freezer is set in-30 DEG C; After quick-frozen operation to the package centre temperature of Fresh Grade Breast product at-18 DEG C;
(10) pack weighs: the Fresh Grade Breast product after quick-frozen is put into packaging bag, and every bag of product net weight is 300 ~ 305g;
(11) seal: adopt continuous sealer packaging bag to be sealed;
(12) metal detection: use metal detector to carry out metal detection to the Fresh Grade Breast product after packaging; The sensitivity of metal detector is set in: Fe Φ 1.2mm, Sus Φ 2.0mm; Sensitivity to metal detector per hour confirms;
(13) case: every case loads 30 bags of Fresh Grade Breast products;
(14) warehouse-in keeping: the product after vanning is-18 DEG C DEG C at warehouse for finished product storage temperature;
(15) examination and test of products: the product after packaging is inspected by random samples.
embodiment 5
A using method for the quick-frozen Fresh Grade Breast seasoning formula of rattan green pepper local flavor, this using method uses the quick-frozen Fresh Grade Breast of seasoning formula preparation rattan green pepper local flavor, and this using method comprises the following steps:
(1) raw material thaws: thaw freezing to savor in defrozing silo that Fresh Grade Breast raw material is positioned over 4 DEG C, the Fresh Grade Breast material temperature after thawing controls between 4 DEG C, and the Fresh Grade Breast raw material after thawing must thaw fully, must not have partial freezing;
(2) raw material correction of the flank shape: along the fiber train of thought of meat, Fresh Grade Breast is accomplished long 12cm, wide 1.5cm, thickness is the rectangular of 1.2cm; Reject extravasated blood and os osseum, cartilage and impurity; Raw material after correction of the flank shape is carried out fast collect be positioned over 4 DEG C refrigerator in standbyly deposit and weigh;
(3) baste preparation: the raw material net weight after statistics correction of the flank shape; Weigh each component of seasoning formula according to ratio described in embodiment 3 according to material quality; The component weighing rear all seasoning formulas is placed in beater tub and fully mixes with load weighted frozen water; Mixed baste must not have caking, and mixed feed temperature controls at 2 DEG C;
(4) vacuum tumbling: pour in vacuum tumbler by the stand-by Fresh Grade Breast raw material of weighing, then the feed liquid that proportioning is good poured in vacuum tumbler, the lid covering vacuum tumbler carries out vacuum tumbling process; The setup parameter of tumbler is: vacuum 0.08MPa, tumbling time 90min;
(5) pickledly to leave standstill: the Fresh Grade Breast raw material after tumbling to be poured in stainless steel trolley and cover lid, stainless steel trolley is placed in pickled in 4 DEG C pickled leaving standstill, time of repose is 12 hours, and Fresh Grade Breast raw material stirred once every 4 hours by pickled standing period up and down;
(6) bottoming powder: the configuration proportion of end powder is by percentage to the quality: wheaten starch 40%, farina 30%, above-mentioned starch fully mixes by tapioca 30%; By end powder and pickled leave standstill after Fresh Grade Breast raw material pour in tumbler, mixing 10min fully mix, must not have caking produce; The addition of end powder is 3% of the Fresh Grade Breast raw material weight after pickled leaving standstill;
(7) slurries are wrapped up in: preparation starch, is calculated as with the part by weight of each component: wheaten starch 40%, cornstarch 10%, farina 40%, tapioca 9%, sodium acid carbonate 0.25%, salt 0.75%; Fully starch is mixed and made into after said components being weighed; Starch and water stir by the part by weight of 1:1.5;
The stirring means of starch and water is: pour in the agitator of agitator after first being weighed by the frozen water of 2 DEG C, then starts agitator and stirs, more slowly poured in agitator by load weighted starch and fully mix; The temperature of mixed slurries controls below 6 DEG C, and the natural fall time that the slurries after stirring use Ping Shi viscosimeter to measure dynamic viscosity is 19 seconds;
The slurries prepared are added in tumbler by 10% of the Fresh Grade Breast raw material weight after bottoming powder, by Fresh Grade Breast raw material and slurries mixing tumbling 15min, makes slurries be evenly distributed in Fresh Grade Breast surface;
(8) crumbs are wrapped up in: taking out wrapping up in the Fresh Grade Breast raw material after slurries in tumbler, adding and wrapping up in bits machine, making crumbs be bonded at Fresh Grade Breast raw material equably on the surface, meat must not be revealed; The part of dew meat needs again to mend bits operation; Production period wet bits with caking part screen cloth sift out and remove;
(9) quick-frozen: be placed in quick-frozen dish by wrapping up in the Fresh Grade Breast raw material after bits, Fresh Grade Breast raw material must not be overlapping; The temperature of instant freezer is set in-40 DEG C; After quick-frozen operation to the package centre temperature of Fresh Grade Breast product at-15 DEG C;
(10) pack weighs: the Fresh Grade Breast product after quick-frozen is put into packaging bag, and every bag of product net weight is 300 ~ 305g;
(11) seal: adopt continuous sealer packaging bag to be sealed;
(12) metal detection: use metal detector to carry out metal detection to the Fresh Grade Breast product after packaging; The sensitivity of metal detector is set in: Fe Φ 1.2mm, Sus Φ 2.0mm; Sensitivity to metal detector per hour confirms;
(13) case: every case loads 30 bags of Fresh Grade Breast products;
(14) warehouse-in keeping: the product after vanning is-25 DEG C at warehouse for finished product storage temperature;
(15) examination and test of products: the product after packaging is inspected by random samples.
Last it is noted that obviously, above-described embodiment is only for example of the present invention is clearly described, and the restriction not to embodiment.For those of ordinary skill in the field, can also make other changes in different forms on the basis of the above description.Here exhaustive without the need to also giving all embodiments.And thus the apparent change of amplifying out or variation be still among protection scope of the present invention.
Claims (1)
1. a preparation method for the quick-frozen Fresh Grade Breast of rattan green pepper local flavor, is characterized in that, said method comprising the steps of:
(1) raw material thaws: thaw freezing to savor in defrozing silo that Fresh Grade Breast raw material is positioned over 2 ~ 4 DEG C, the Fresh Grade Breast material temperature after thawing controls between 2 ~ 4 DEG C, and the Fresh Grade Breast raw material after thawing must thaw fully, must not have partial freezing;
(2) raw material correction of the flank shape: along the fiber train of thought of meat, Fresh Grade Breast is accomplished long 8 ~ 12cm, wide 1 ~ 1.5cm, thickness is the rectangular of 0.5 ~ 1.2cm; Reject extravasated blood and os osseum, cartilage and impurity; Raw material after correction of the flank shape is carried out fast collect be positioned over 0 ~ 4 DEG C refrigerator in standbyly deposit and weigh;
(3) baste preparation: the raw material net weight after statistics correction of the flank shape; Each component of seasoning formula is weighed in proportion according to material quality; The component weighing rear all seasoning formulas is placed in beater tub and fully mixes with load weighted water; Mixed baste must not have caking, and mixed feed temperature controls between 0 ~ 2 DEG C;
Described seasoning formula comprises following component, accounts for the percentage calculation of Fresh Grade Breast material quality with each component respectively: water is 10 ~ 30%, and soybean protein isolate is 1 ~ 3%, starch is 0.5 ~ 3%, edible salt 1 ~ 2%, white granulated sugar 0.5 ~ 1.5%, fermented soya bean powder is 0.1 ~ 1%, glucose is 0.1 ~ 1%, sodium glutamate is 0.1 ~ 1%, and sodium acid carbonate is 0.1 ~ 0.5%, and composite phosphate is 0.1 ~ 0.4%, flavoring essence is 0.02 ~ 0.2%, and spice is 0.02 ~ 3%;
Described flavoring essence is the mixture of chicken extract and bovine bone powder;
Described spice is the mixture of the three kinds or more in chilli powder, zanthoxylum powder, rattan green pepper powder, ground nutmeg, ground cinnamon, must have rattan green pepper powder in mixture;
Described composite phosphate is the mixture of sodium pyrophosphate, sodium phosphate trimer, calgon three kinds of materials;
(4) vacuum tumbling: pour in vacuum tumbler by the stand-by Fresh Grade Breast raw material of weighing, then the feed liquid that proportioning is good poured in vacuum tumbler, the lid covering vacuum tumbler carries out vacuum tumbling process; The setup parameter of tumbler is: vacuum 0.08MPa, tumbling time 90min;
(5) pickledly to leave standstill: the Fresh Grade Breast raw material after tumbling to be poured in stainless steel trolley and cover lid, stainless steel trolley is placed in pickled in 0 ~ 4 DEG C pickled leaving standstill, time of repose is 8 ~ 12 hours, and Fresh Grade Breast raw material stirred once every 4 hours by pickled standing period up and down;
(6) bottoming powder: the configuration proportion of end powder is by percentage to the quality: wheaten starch 40%, farina 30%, above-mentioned starch fully mixes by tapioca 30%; By end powder and pickled leave standstill after Fresh Grade Breast raw material pour in tumbler, mixing 5 ~ 10min fully mix, must not have caking produce; The addition of end powder is 3% of the Fresh Grade Breast raw material weight after pickled leaving standstill;
(7) slurries are wrapped up in: preparation starch, is calculated as with the part by weight of each component: wheaten starch 40%, cornstarch 10%, farina 40%, tapioca 9%, sodium acid carbonate 0.25%, salt 0.75%; Fully starch is mixed and made into after said components being weighed; Starch and water stir by the part by weight of 1:1.5;
The stirring means of starch and water is: pour in the agitator of agitator after first being weighed by the water of 0 ~ 2 DEG C, then starts agitator and stirs, more slowly poured in agitator by load weighted starch and fully mix; The temperature of mixed slurries controls below 6 DEG C, and the natural fall time that the slurries after stirring use Ping Shi viscosimeter to measure dynamic viscosity is 17 ~ 19 seconds;
The slurries prepared are added in tumbler by 10% of the Fresh Grade Breast raw material weight after bottoming powder, by Fresh Grade Breast raw material and slurries mixing tumbling 10 ~ 15min, makes slurries be evenly distributed in Fresh Grade Breast surface;
(8) crumbs are wrapped up in: taking out wrapping up in the Fresh Grade Breast raw material after slurries in tumbler, adding and wrapping up in bits machine, making crumbs be bonded at Fresh Grade Breast raw material equably on the surface, meat must not be revealed; The part of dew meat needs again to mend bits operation; Production period wet bits with caking part screen cloth sift out and remove;
(9) quick-frozen: be placed in quick-frozen dish by wrapping up in the Fresh Grade Breast raw material after bits, Fresh Grade Breast raw material must not be overlapping; The temperature of instant freezer is set in-30 DEG C to-40 DEG C; After quick-frozen operation, the package centre temperature of Fresh Grade Breast product is below-18 DEG C;
(10) pack weighs: the Fresh Grade Breast product after quick-frozen is put into packaging bag, and every bag of product net weight is 300 ~ 305g;
(11) seal: adopt continuous sealer packaging bag to be sealed;
(12) metal detection: use metal detector to carry out metal detection to the Fresh Grade Breast product after packaging; The sensitivity of metal detector is set in: Fe Φ 1.2mm, Sus Φ 2.0mm; Sensitivity to metal detector per hour confirms;
(13) case: every case loads 30 bags of Fresh Grade Breast products;
(14) warehouse-in keeping: the product after vanning is-18 DEG C ~-25 DEG C at warehouse for finished product storage temperature;
(15) examination and test of products: the product after packaging is inspected by random samples.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410238219.5A CN103976324B (en) | 2014-05-30 | 2014-05-30 | A kind of quick-frozen Fresh Grade Breast seasoning formula of rattan green pepper local flavor and using method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410238219.5A CN103976324B (en) | 2014-05-30 | 2014-05-30 | A kind of quick-frozen Fresh Grade Breast seasoning formula of rattan green pepper local flavor and using method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103976324A CN103976324A (en) | 2014-08-13 |
| CN103976324B true CN103976324B (en) | 2015-09-02 |
Family
ID=51268695
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410238219.5A Active CN103976324B (en) | 2014-05-30 | 2014-05-30 | A kind of quick-frozen Fresh Grade Breast seasoning formula of rattan green pepper local flavor and using method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103976324B (en) |
Families Citing this family (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544154A (en) * | 2014-12-22 | 2015-04-29 | 安徽立泰食品科技有限公司 | Preparation technology of strung rattan pepper pork |
| CN104783191A (en) * | 2015-04-21 | 2015-07-22 | 福建师范大学福清分校 | Fast sliced meat and preparation method thereof |
| CN105211905A (en) * | 2015-08-04 | 2016-01-06 | 安徽靖童科技农业发展有限公司 | A kind of liver-protection health-care duck string and preparation method thereof |
| CN105029494A (en) * | 2015-08-04 | 2015-11-11 | 安徽靖童科技农业发展有限公司 | Qi-invigorating healthcare chicken meatballs and making method thereof |
| CN105029495A (en) * | 2015-08-21 | 2015-11-11 | 安徽靖童科技农业发展有限公司 | Chicken egg cakes capable of lowering cholesterol and preparation method thereof |
| CN105166812A (en) * | 2015-09-28 | 2015-12-23 | 李风华 | Beef marinade |
| KR101733353B1 (en) * | 2016-06-28 | 2017-05-08 | 김준형 | Method of Samgyetang using layer chicken |
| CN106912884A (en) * | 2017-01-23 | 2017-07-04 | 岱山县通衢水产食品有限公司 | A kind of expanded seasoning formula of crab meat |
| CN107279792A (en) * | 2017-07-13 | 2017-10-24 | 诸城市东方食品有限公司 | A kind of rattan green pepper chicken row and its manufacture craft |
| CN107319360A (en) * | 2017-07-15 | 2017-11-07 | 诸城市东方食品有限公司 | The raw chicken fork processed of one kind and its manufacture craft |
| CN107518366A (en) * | 2017-08-29 | 2017-12-29 | 福建佳客来食品股份有限公司 | A kind of complex flavor Pickling Powder and its application |
| CN108936371A (en) * | 2018-07-27 | 2018-12-07 | 福建农林大学 | A kind of process that conditioning Fresh Grade Breast vacuum combination super-pressure is marinated |
| CN109198476A (en) * | 2018-08-16 | 2019-01-15 | 山东佳士博食品有限公司 | Crisp smooth Teng Jiao taste Tang Yang chicken nugget of one kind and preparation method thereof |
| CN109619429A (en) * | 2019-01-14 | 2019-04-16 | 深圳市菜篮食品有限公司 | A kind of cured meat with health care function and preparation method thereof |
| CN109588645A (en) * | 2019-01-18 | 2019-04-09 | 新派(上海)餐饮管理有限公司 | A kind of compound water retaining agent and its application method improving bullfrog quality |
| CN111000153A (en) * | 2019-10-16 | 2020-04-14 | 吕勤 | Method for processing tenderness of chicken breast meat |
| CN111387429A (en) * | 2020-03-04 | 2020-07-10 | 成都非常有食品科技有限公司 | Quick-frozen prepared rattan pepper flavored beef tongue and processing method thereof |
| CN114304575A (en) * | 2021-12-24 | 2022-04-12 | 苏州闻达食品配料有限公司 | Compound seasoning, light-eating chicken breast containing compound seasoning and preparation method of light-eating chicken breast |
| CN114698790A (en) * | 2022-04-12 | 2022-07-05 | 广东无穷食品集团有限公司 | Special modifier for chicken breast and processing method of chicken breast |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455409A (en) * | 2009-01-09 | 2009-06-17 | 山东六和集团有限公司 | Production method of fresh raw chicken willow tree and fresh raw product of the chicken willow tree |
| CN102038205A (en) * | 2009-10-21 | 2011-05-04 | 赵凯 | Boneless chicken breast strips |
| CN102524819A (en) * | 2012-01-09 | 2012-07-04 | 天津宝迪农业科技股份有限公司 | Anhui cuisine flavor chicken fillet as well as preparation method and special pickling auxiliary material thereof |
| KR20120077853A (en) * | 2010-12-31 | 2012-07-10 | 주식회사 제너시스비비큐 | Chicken breast and processing method thereof |
| CN102754850A (en) * | 2012-06-21 | 2012-10-31 | 安徽夏星食品有限公司 | Boneless chicken fillet and making method thereof |
| CN102960759A (en) * | 2012-11-30 | 2013-03-13 | 青岛正大有限公司 | Method for processing chicken skeletons |
| CN102972783A (en) * | 2012-11-30 | 2013-03-20 | 青岛正大有限公司 | Processing method for chicken shoulder blades |
| CN103462064A (en) * | 2013-09-24 | 2013-12-25 | 昆明理工大学 | Chicken jerky and preparation method thereof |
-
2014
- 2014-05-30 CN CN201410238219.5A patent/CN103976324B/en active Active
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455409A (en) * | 2009-01-09 | 2009-06-17 | 山东六和集团有限公司 | Production method of fresh raw chicken willow tree and fresh raw product of the chicken willow tree |
| CN102038205A (en) * | 2009-10-21 | 2011-05-04 | 赵凯 | Boneless chicken breast strips |
| KR20120077853A (en) * | 2010-12-31 | 2012-07-10 | 주식회사 제너시스비비큐 | Chicken breast and processing method thereof |
| CN102524819A (en) * | 2012-01-09 | 2012-07-04 | 天津宝迪农业科技股份有限公司 | Anhui cuisine flavor chicken fillet as well as preparation method and special pickling auxiliary material thereof |
| CN102754850A (en) * | 2012-06-21 | 2012-10-31 | 安徽夏星食品有限公司 | Boneless chicken fillet and making method thereof |
| CN102960759A (en) * | 2012-11-30 | 2013-03-13 | 青岛正大有限公司 | Method for processing chicken skeletons |
| CN102972783A (en) * | 2012-11-30 | 2013-03-20 | 青岛正大有限公司 | Processing method for chicken shoulder blades |
| CN103462064A (en) * | 2013-09-24 | 2013-12-25 | 昆明理工大学 | Chicken jerky and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 无骨鸡柳的加工配方及工艺;宋进超;《肉类工业》;20061231(第01期);17 * |
| 李心贤 等.藤椒鸡.《全家人的菜谱》.2008, * |
| 风味鸡柳的工艺研究;孙京新;《肉类工业》;20091231(第02期);31-33 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103976324A (en) | 2014-08-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103976324B (en) | A kind of quick-frozen Fresh Grade Breast seasoning formula of rattan green pepper local flavor and using method thereof | |
| CN103976390B (en) | A kind of High-efficient Production processing method of chicken quick-frozen conditioning food chicken popped rice | |
| CN102326782B (en) | Smoked chicken flavor baked sausage and preparation method thereof | |
| CN103211180B (en) | Potato-pumpkin flour and preparation method thereof | |
| CN103284055B (en) | Fast nutritious convenient porridge and preparation process thereof | |
| CN101485470B (en) | High-calcium nutrient health-care meat sausage with local flavor and method for producing the same | |
| CN103005397B (en) | Method for protecting color and crispness of ready-to-eat recuperation edible mushroom | |
| CN103798839B (en) | Preparation method of instant sea cucumber | |
| CN104172248A (en) | Pork chop hamburger and preparation method thereof | |
| CN1871943B (en) | Preparing method of burdock flour | |
| CN104544240A (en) | Spicy lute-shaped leg and processing technology thereof | |
| CN101091516A (en) | Method for preparing instant pieces of rice cake | |
| CN103315323B (en) | Preparation method of luncheon duck meat with pickled pepper flavor | |
| CN102793217A (en) | Vacuum freeze-drying processing method for compound fruit and vegetable peanut butter granules | |
| CN105851918A (en) | Edible wild mushroom and meat sausage production method and edible wild mushroom and meat sausages | |
| CN104430804A (en) | Making method of quick-frozen nori squid stripes | |
| CN103876177A (en) | Preparation method of fruit and vegetable composite nutrient instant sausage | |
| CN104824593A (en) | Halal celery pickle and production process thereof | |
| CN105266096A (en) | Muslim body tonifying sauced and pickled vegetable and production process thereof | |
| CN104472623A (en) | Making method of quickly-frozen powder-adhering seafood vegetable cake | |
| CN103919164B (en) | Making method of pickled Chinese cabbage ham sausage | |
| CN105595084A (en) | Super-concentrated beef-flavor hot pot bottom material and preparation method thereof | |
| CN104222267A (en) | Okra coating fresh-keeping liquid and preparation method and application thereof | |
| CN105962314A (en) | Preparation method of squid meat sauce | |
| CN107279783A (en) | A kind of quick-frozen meat pie and preparation method thereof |
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 |