CN104000222A - Quick-frozen gristle crispy meat food prepared from poultry bones and meat and production method of food - Google Patents
Quick-frozen gristle crispy meat food prepared from poultry bones and meat and production method of food Download PDFInfo
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- CN104000222A CN104000222A CN201410245834.9A CN201410245834A CN104000222A CN 104000222 A CN104000222 A CN 104000222A CN 201410245834 A CN201410245834 A CN 201410245834A CN 104000222 A CN104000222 A CN 104000222A
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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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
Abstract
The invention discloses a quick-frozen gristle crispy meat food prepared from poultry bones and meat and a production method of the food. The quick-frozen gristle crispy meat food is prepared from poultry crushed chest gristles, thigh meat and/or chest meat as raw materials and is prepared by adopting the following steps: chopping the raw materials in a meat grinder by using a net plate with the diameter of 10mm to obtain meat dices; pouring the meat dices into a nitrogen mixing machine and adding auxiliary materials and condiments; extruding and molding low-temperature minced meat by using a molding machine; and carrying out paste hanging, powder covering or crisp covering, pre-frying, quickly freezing, packaging, carrying out metal detection, boxing and storing to obtain the gristle crispy meat quick-frozen food. The method can efficiently utilize the raw materials so that the utilization rate of the raw materials is increased and the production cost is reduced; meanwhile, a mechanical working manner is adopted so that the production efficiency is improved and the human resource cost is reduced; meanwhile, a gristle crispy meat product produced by adopting the method is crispy in mouth feel, relatively good in color and luster and good in eating effect.
Description
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Technical field
The present invention relates to a kind of quick-frozen conditioning food and production method thereof, be specifically related to the crisp quick-frozen food of a kind of gristle meat that utilizes bird kindred to prepare and production method thereof.
Background technology
The organic principle of the chest cartilage of bird is mainly multiple protein, and as chondromucoid, collagen and chondro-albuminoid etc., often edible poultry chest cartilage, can carry out supplementing of nutrition to the cartilage of human body, human body skin is also had to good beautification function simultaneously.
Chicken contains vitamin C, E etc., and the content of protein is higher, and amino acid whose kind is many, edible after the digestibility of human body high, utilizations that be easily absorbed by the body of the nutritional labeling of chicken, has and increases effect physical, strengthening body.Chicken contains the phospholipid that human body is grown and played an important role in addition.In every 100g peeling chicken, containing 24g protein, 0.7 gram of lipid material, is fatty high-protein food hardly.Chicken is also the good source of phosphorus, iron, copper and zinc, and is rich in cobalamin, pyridoxamine, vitamin A, vitamin D etc., has higher nutritive value.
Current domestic food processing industry, conventionally take and wears string as main utilizing in the production technology of cartilage, and owing to can producing in wearing string process, the raw material of 10% left and right is cracked and cannot continue to use, and makes raw material availability lower, and production cost increases; Meanwhile, manufacturing enterprise, when the products such as the leg row of deep processing and griskin are provided for large-scale fast food enterprise, tends to cut the meat mincing of 20-40% left and right, and this part meat mincing is often applied to wear the products such as string, ball class, intestines class and processes.These broken cartilages and meat mincing are all treated with general charges in food processing, and formed product and pattern limit to very much, therefore its product economy Benefit Value producing is not high, also as main material, do not produce the product with competitive advantage.So, if the meat mincing that leg row and the griskin product of chicken can be produced efficiently utilize, not only can improve the utilization rate of meat raw material, open the product mix of break gristle and chicken simultaneously, make product there is preferably mouthfeel and higher nutritive value, improve product competitiveness.
Application number is 201010527988.9 Chinese invention patent: a kind of river is fragrant as closely linked as flesh and blood raw meat string and preparation method thereof, preparation method and the raw material choose of the food of having announced that as closely linked as flesh and blood, although it adopts some traditional Chinese medicine ingredients as pickled raw material, the effect that product is had do not get angry, but the raw material that the gristle that this production method needs and das Beinfleisch brisket raw material all need relatively large shape, can meet the requirement that string is signed.Such method can not effectively be utilized the broken collagen material of meat mincing, makes raw material availability low, and production cost increases; And its string is signed operation can not carry out efficient mechanical work, need to consume a large amount of human resources, has reduced the productivity effect of enterprise.
Application number is 201210173710.5 Chinese invention patent: a kind of gristle diced chicken and preparation method thereof, and what the method was faced equally is the problem that raw material availability is not high, and the production cost of gristle diced chicken is increased; Simultaneously, the bulk size of the gristle of its regulation and chicken is the square of 1 cubic centimetre, this just makes Raw material processing dice can produce a large amount of waste materials in process, reduced raw material availability, and can not use the leg row of chicken and the meat mincing of griskin product generation is raw material, and the production cost of enterprise is higher.
Application number is 201310375156.3 Chinese invention patent: a kind of tomato as closely linked as flesh and blood shishkabab and preparation method thereof, this patent is processed as the square bulk of 1～2cm by gristle and chicken leg meat, and then string is on bamboo let, this inventive method is equally in the face of the not high problem of raw material availability, and adopt the mode of manual work, operating efficiency is low, and cost of human resources is high, is unfavorable for improving competitiveness and the performance of enterprises of product.
To sum up, the production method of existing chicken quick-frozen conditioning food can not efficiently be utilized raw material, can not take the leg row of chicken and griskin product produce in the meat mincing of generation be raw material, also can produce waste material in process of production, this just makes the raw material availability of chicken and gristle not high, and production cost increases; And a plurality of steps of existing production method adopt the mode of manual work to carry out, not only operating efficiency is low, and the cost of human resources also can be very high.
Summary of the invention
The technical issues that need to address of the present invention are just to overcome the defect of prior art, the crisp quick-frozen food of a kind of gristle meat that utilizes bird kindred to prepare and production method thereof are provided, it is raw material that the method can be utilized the meat mincing that produce in leg row and the generation of griskin product, also can take bird gristle and chicken leg meat Fresh Grade Breast is raw material, and can efficiently utilize raw material, improve raw material availability, reduced production cost; Meanwhile, the method adopts the mode of mechanical work, has improved production efficiency, has reduced cost of human resources; Meanwhile, the crisp product of gristle meat that the method is produced has the mouthfeel of embrittlement and color and luster preferably, has preferably eating effect.
For addressing the above problem, the present invention adopts technical scheme to be:
The crisp quick-frozen food of a kind of gristle meat that utilizes bird kindred to prepare, it is raw material that the crisp quick-frozen food of this gristle meat utilizes broken chest cartilage, das Beinfleisch and/or the brisket of bird, also can utilize the meat mincing that produce in leg row and the generation of griskin product is raw material, adopts meat mincing raw material can effectively reduce the cost of material of production; In meat grinder, raw material is cut and obtained meat cubelets by the web plate strand of diameter 10mm, the web plate of diameter 10mm can keep gristle and the chicken in meat cubelets to keep graininess, thereby guarantees that the gristle in final product has the mouthfeel of embrittlement; Again meat cubelets poured in nitrogen mixer and added auxiliary material, in nitrogen mixer, squeeze into nitrogen or carbon dioxide refrigerant meson, low temperature, stirring at low speed obtain meat gruel, use nitrogen or carbon dioxide as cooling material, can guarantee that meat gruel and auxiliary material in mixer keep low-temperature condition, guarantee that meat gruel undergoes no deterioration in process, improve the quality of product; The temperature of meat gruel is-3～-5 ℃; Then utilize forming machine by the meat gruel extrusion modling of low temperature, then by hanging, wrap up in powder or wrap up in bits, prefrying, quick-frozen, packing, metal detection, vanning, warehouse-in and get final product
.the component of the crisp quick-frozen food of this gristle meat is by weight: 20～30 parts of cartilages, and 40～60 parts of das Beinfleisch and/or briskets, 20～40 parts of auxiliary materials, 10～20 parts, slurries, wrap up in 10～25 parts, material outward.
After the crisp product of this gristle meat is eaten, finding that this product is due to the gristle that contains larger particles shape, so the mouthfeel in mouth can be very sharp and clear, is that other product can not be compared; Meanwhile, prefrying makes the crisp surface of gristle meat produce golden yellow surface, has preferably visual effect, has improved eater's appetite; And, meat gruel and auxiliary material being carried out efficiently mixing uniformly in mixer, the flavoring in product is evenly distributed, and can not produce the problem of taste inequality.
The production method of utilizing the crisp quick-frozen food of gristle meat prepared by bird kindred, the step of this production method is:
(1) raw material thaws: the cartilage that raw material is bird, das Beinfleisch and/or brisket; Raw material also can utilize the meat mincing that produce in leg row and the generation of griskin product, can reduce like this cost of raw material; Freezing raw material adopts nature to thaw, and defrosting room temperature is 0～4 ℃, and the material temperature after thawing is 2～4 ℃; Or adopt fresh goods raw material, and fresh goods material temperature is 2～4 ℃, bird das Beinfleisch and the brisket of fresh goods also need to be cooled to low-temperature condition, can guarantee that like this process Raw keeps suitable low-temperature condition, avoid raw material to occur rotten.
(2) raw material strand is cut: the raw material thawing of gained in (1) step is put into strand and cut machine and with the web plate of ￠ 10mm, twist to cut and obtain meat cubelets; The web plate of diameter 10mm can make raw material become granular gristle and meat, and like this, granular gristle can make final products have sharp and clear mouthfeel, and meat grain also can make the mouthfeel of product better; It is thinner that general product is processed meat cubelets, and the mouthfeel of the gristle in final products and meat is very poor like this, and the competitiveness of product is lower.
(3) low-temperature mixed: (2) step gained meat cubelets are added and carry out low temperature mixed on low speed in nitrogen mixer and obtain meat gruel together with auxiliary material; Nitrogen mixer adopts nitrogen or carbon dioxide as refrigerant meson, and the meat gruel temperature after mixing is-3～-5 ℃;
Nitrogen mixer utilizes nitrogen or carbon dioxide as cooling material, in process, meat gruel and auxiliary material is rapidly and efficiently lowered the temperature, and keeps the low-temperature condition of meat gruel, guarantees that raw material can not go bad in process; And often common mixer is placed in low temperature factory building in conventional operation, carry out hybrid process, meat gruel and auxiliary material can not keep the state of low temperature like this, are very easy to make microorganism Fast Growth in product, cause the rotten of raw material.
(4) moulding: use forming machine that (3) step gained meat gruel is carried out to operations for forming and obtain block meatball; The briquetting pressure of forming machine is 30～90psi; The rotating speed of forming machine is 45～50 revs/min; Mould is the crisp mould of gristle meat; After moulding, the weight of block meatball is 240g～250g/10 piece;
Forming machine carries out efficiently operations for forming fast by meat gruel, and not only operating efficiency is high, and the big or small homogeneity of block meatball is good, guarantees the specification of the crisp product homogeneous of gristle meat and quality preferably; Meanwhile, forming machine operation is higher than manual operation efficiency, and manual work is inefficiency not only, the product specification homogeneity of producing is not high, its manual work cost exceeds several times than forming machine simultaneously, is unfavorable for reducing production costs and improving the quality of products, and the competitiveness of its product is very low.
(5) preparation slurries: in slurries, the mass fraction of each component is: 40～60 parts of wheat flours, 30～40 parts of starch, 0.1～1 part of guar gum, 0.1～0.5 part of sodium acid carbonate, 200～220 parts, water, obtain slurries after said components is fully mixed; Slurry temperature is 2～6 ℃; The natural fall time that slurries are used Ping Shi viscosimeter to measure dynamic viscosity is 17～20 seconds; It is that nature fall time is 17～20 seconds that configuration slurries are controlled its viscosity, can make slurries be attached to uniformly block meatball surface, has guaranteed preferably hanging effect.
(6) wrap up in slurry: adopt waterfall type curtaining coating machine to wrap up in slurry operation to the block cube meat of (4) step gained; The temperature of slurries is 2～6 ℃, and the block meatball of every 1kg is used 80～90g slurries, and the weight of wrapping up in the rear block meatball of slurry is 275～290g/10 piece; The slurry temperature of low temperature and block meatball approach, and make block meatball in process, keep low-temperature condition, avoid occurring rotten.
(7) preparation is outer wraps up in powder: the mass fraction of wrapping up in each component in powder is outward: 30～50 parts of wheat flours, 30～40 parts of starch, 0.1～1 part of salt, 0.1～1 part of sodium acid carbonate, 0.1～1 part of gluconic acid-δ lactone, 0.1～1 part of Sodium Acid Pyrophosphate, obtain the outer powder of wrapping up in after above component is mixed;
(8) wrap up in powder: adopt starching machine and drum-type to roll powder machine the block meatball of (6) step gained is wrapped up in to powder, outside the block meatball of every 1kg is used, wrapping up in powder is 200～300g; The weight of wrapping up in the block meatball after powder is 355～370g/10 piece; Starching machine and drum-type roll powder machine can wrap up in powder operation efficiently, than routine manually wrap up in powder operating type, not only wrap up in powder efficiency high, and operating cost reduces, quality and the uniformity of wrapping up in powder are higher, have guaranteed the quality of product.
(9) prefrying: adopt net belt type Fryer to wrap up in block meatball after powder to (8) step gained and carry out prefrying operation and obtain the crisp finished product of gristle meat; The edible oil that prefrying adopts is refining 24 degree palm oils, and oil temperature is 177～179 ℃, and 33～37 seconds prefrying time, the block meatball that every 1kg is wrapped up in after powder consumes palm oil 100～200g;
Through our scientific research personnel's test of many times, under the oil temperature of 177～179 ℃, carry out the gristle meat shortcake that prefrying goes out and there is unexpected mouthfeel and color and luster; Oil temperature is during higher than 179 degrees Celsius, but the more golden yellow mouthfeel of color and luster of gristle meat shortcake variation sharply, and when oil temperature is less than 177 degrees Celsius, but the taste good color and luster of gristle meat shortcake can deviation; Comprehensively the result of test of many times shows, oil temperature, in the time of 177 to 179 degrees Celsius, can be guaranteed all good features of mouthfeel and color and luster, improves mouthfeel and the aesthetic feeling of product, makes product have the market competitiveness beyond expectation.
(10) quick-frozen: the crisp finished product of gristle meat is carried out to quick-frozen in instant freezer; The temperature of instant freezer is-30 ℃～-38 ℃; The crisp finished product central temperature of gristle meat after quick-frozen is-18 ℃～-26 ℃; The crisp finished product of instant freezer snap frozen gristle meat, can cool the crisp product of gristle meat fast, guarantees that product undergoes no deterioration.
(11) packing: single piece of weight of the crisp finished product of gristle meat is 35g～39 g, 10 pieces, every box is packed the crisp finished product of gristle meat; Every box product net weight 350g～375g after packing;
(12) metal detection: the product after using metal detector to packing carries out metal detection; The sensitivity of metal detector is Fe ￠ 1.2mm, Sus ￠ 2.0mm; Use per hour shows that board detects the sensitivity of metal detector;
Metal detector, for detection of whether being mixed with metallic particles in product, guarantees quality and the edible safety of product.
(13) vanning: every case packs 30 box products into, and with adhesive tape involution casing;
(14) warehouse-in: the product after vanning is sent in product library and preserved, and the temperature of product library is-18 ℃～-24 ℃.
Further, in order to improve the color and luster of the crisp product of gristle meat, the outer powder of wrapping up in (7) step is breadcrumbs, and breadcrumbs length is 6～8mm, and breadcrumbs is white or orange colour; In (8) step, wrapping up in powder uses upper bits machine that breadcrumbs is wrapped up in and is attached to block meatball surface; The block meatball of every 1kg breadcrumbs used is 250～300g.
Use the long breadcrumbs of 6～8mm to be rolled in block meatball surface, result facts have proved, the crisp surface of gristle meat has more beautiful color and luster, simultaneously after prefrying, the breadcrumbs meeting embrittlement on the crisp surface of gristle meat, make breadcrumbs there is preferably sharp and clear mouthfeel together with gristle, from color and luster and mouthfeel, make gristle meat shortcake there is unusual appetite effect, there is the stronger market competitiveness.
Meanwhile, in order to ensure the crisp product of gristle meat, have the preferably sense of taste and mouthfeel, need to add suitable auxiliary material and flavoring modulation, the auxiliary material use amount in (3) step is 25%～40% of meat cubelets quality, in auxiliary material, the mass fraction of each component is: 1～3 part of starch, 0.8～2 part of salt, 0.1～0.8 part, sesame oil, 0.1～0.7 part of chilli powder, 0.1～0.5 part of black pepper, broken 0.1～0.8 part of black green pepper, 0.1～0.6 part of garlic powder, 0.05～0.5 part, caraway seed powder, 0.01～0.1 part, purple perilla powder, 0.1～0.5 part of five-spice powder, 0.1～2 part of granulated sugar, 0.1～0.6 part of sodium glutamate, 0.1～0.5 part of sodium acid carbonate, 0.1～0.5 part of sodium phosphate trimer, 0.1～0.5 part of sodium pyrophosphate, 0.1～0.5 part of calgon, 0.01～0.5 part of chicken extract, 0.01～0.5 part of beef extract.
Chicken extract in auxiliary material and beef extract make the crisp product of gristle meat have the preferably sense of taste and complicated taste, avoid the single sense of taste of chicken to cause the single of taste;
Sodium acid carbonate, sodium phosphate trimer, sodium pyrophosphate, four kinds of auxiliary materials of calgon add in meat gruel, make granular chicken more soft; Test comparison through producers, add the gristle meat shortcake of above-mentioned four kinds of auxiliary materials to there is softer and sharp and clear mouthfeel than the product that does not add above-mentioned four kinds of auxiliary materials, chicken particle is wherein softer, effectively overcome chicken mouthfeel and sent out the problem of bavin, soft chicken and sharp and clear gristle, golden yellow crisp wrapping up in together with powder, guaranteed the mouthfeel combination of product the best;
Further, cartilage, chicken leg meat and/or Fresh Grade Breast that the raw material in (1) step is bird, the cartilage of bird is chicken cartilage or duck cartilage; In raw material, the ratio of the cartilage quality of bird and the quality summation of chicken leg meat and Fresh Grade Breast is (2～3): (4～6).Ratio the best of bird cartilage and chicken is 3:5, and such ratio not only can guarantee that the mouthfeel of block meatball is sharp and clear, can guarantee simultaneously chicken wherein can by meatball efficient in conjunction with and can be not loose, improved the quality of product.
Advantage of the present invention and beneficial effect are:
1, the crisp quick-frozen food of gristle meat that the present invention utilizes bird kindred to prepare, this product is due to the gristle that contains larger particles shape, so the mouthfeel in mouth can be very sharp and clear, the product that is other can not be compared, and the cartilage that cartilage is wherein larger particles has more tasty and more refreshing sharp and clear sense when edible; Meanwhile, prefrying makes the crisp surface of gristle meat produce golden yellow surface, has preferably visual effect, has improved greatly eater's appetite; And, meat gruel and auxiliary material being carried out efficiently mixing uniformly in mixer, the flavoring in product is evenly distributed, and can not produce the problem of taste inequality, so just makes gristle meat shortcake have splendid mouthfeel and color and luster.
2, the present invention utilizes the production method of the crisp quick-frozen food of gristle meat prepared by bird kindred, the method can be utilized fresh goods or freeze cartilage and the chicken of product, also can utilize the meat mincing that produce in leg row and the generation of griskin product, if take meat mincing as raw material, can reduce to a great extent the cost of raw materials for production, improved profit margin and the product competitiveness of product.
3, the present invention utilizes the production method of the crisp quick-frozen food of gristle meat prepared by bird kindred, adopt in process of production the production equipment of mechanization to carry out the production operation of each step, method than traditional manual work, the inventive method has highly effective and safe production feature cheaply, can greatly save cost of human resources, improved greatly production efficiency, the specification that the production of simultaneously mechanization also makes product is homogeneous more, has promoted product quality.
4, the present invention utilizes the production method of the crisp quick-frozen food of gristle meat prepared by bird kindred, and the prefrying oil temperature of the method is 177～179 ℃, carries out the gristle meat shortcake that prefrying goes out and have unexpected mouthfeel and color and luster under this oil temperature; Oil temperature is during higher than 179 degrees Celsius, but the more golden yellow mouthfeel of color and luster of gristle meat shortcake variation sharply, and when oil temperature is less than 17 degrees Celsius, but the taste good color and luster of gristle meat shortcake can deviation; The result surface of comprehensive test of many times, oil temperature, in the time of 177 to 179 degrees Celsius, can be guaranteed all good features of mouthfeel and color and luster, improves mouthfeel and the aesthetic feeling of product, makes product have the market competitiveness beyond expectation.And prefrying oil temperature wider range of other products not only can not improve mouthfeel and the quality of product, also makes the color and luster of product and mouthfeel inconsistent, the competitiveness in market also can be lower.
5, the present invention utilizes the production method of the crisp quick-frozen food of gristle meat prepared by bird kindred, nitrogen mixer utilizes nitrogen or carbon dioxide as cooling material, in process, meat gruel and auxiliary material are rapidly and efficiently lowered the temperature, keep the low-temperature condition of meat gruel, guarantee that raw material can not go bad in process; And often common mixer is placed in low temperature factory building in conventional operation, carry out hybrid process, meat gruel and auxiliary material can not keep the state of low temperature like this, are very easy to make microorganism Fast Growth in product, cause the rotten of raw material.
Accompanying drawing explanation
Fig. 1 is the production method flow chart that the present invention utilizes the crisp quick-frozen food of gristle meat prepared by bird kindred.
The specific embodiment
The following example will further illustrate the present invention.
embodiment 1
It is the crisp quick-frozen food of a kind of gristle meat that utilizes bird kindred to prepare that the present invention adopts technical scheme, it is raw material that the crisp quick-frozen food of this gristle meat utilizes broken chest cartilage, das Beinfleisch and the brisket of bird, in meat grinder, raw material is cut and obtained meat cubelets by the web plate strand of diameter 10mm, again meat cubelets poured in nitrogen mixer and added auxiliary material and flavoring, in nitrogen mixer, squeeze into nitrogen refrigerant meson, low temperature, stirring at low speed, the temperature of meat gruel is-3 ℃; Then utilize forming machine by the meat gruel extrusion modling of low temperature, then by hanging, wrap up in powder, prefrying, quick-frozen, packing, metal detection, vanning, warehouse-in and obtain the crisp quick-frozen food of described gristle meat; The component of the crisp quick-frozen food of this gristle meat is by weight: 20 parts of cartilages, and 60 parts of das Beinfleisch and briskets, 20 parts of auxiliary materials, 10 parts, slurries, wrap up in 10 parts, material outward.
embodiment 2
The crisp quick-frozen food of a kind of gristle meat that utilizes bird kindred to prepare, it is raw material that the crisp quick-frozen food of this gristle meat utilizes broken chest cartilage, the das Beinfleisch of bird, in meat grinder, raw material is cut and obtained meat cubelets by the web plate strand of diameter 10mm, again meat cubelets poured in nitrogen mixer and added auxiliary material and flavoring, in nitrogen mixer, squeeze into carbon dioxide refrigerant meson, low temperature, stirring at low speed, the temperature of meat gruel is-5 ℃; Then utilize forming machine by the meat gruel extrusion modling of low temperature, then by hanging, wrap up in bits, prefrying, quick-frozen, packing, metal detection, vanning, warehouse-in and obtain the crisp quick-frozen food of described gristle meat; The component of the crisp quick-frozen food of this gristle meat is by weight: 30 parts of cartilages, and 40 parts of das Beinfleisch, 30 parts of auxiliary materials, 15 parts, slurries, wrap up in 20 parts, material outward.
embodiment 3
The crisp quick-frozen food of a kind of gristle meat that utilizes bird kindred to prepare, it is raw material that the crisp quick-frozen food of this gristle meat utilizes broken chest cartilage, the brisket of bird, in meat grinder, raw material is cut and obtained meat cubelets by the web plate strand of diameter 10mm, again meat cubelets poured in nitrogen mixer and added auxiliary material and flavoring, in nitrogen mixer, squeeze into nitrogen refrigerant meson, low temperature, stirring at low speed, the temperature of meat gruel is-4 ℃; Then utilize forming machine by the meat gruel extrusion modling of low temperature, then by hanging, wrap up in powder, prefrying, quick-frozen, packing, metal detection, vanning, warehouse-in and obtain the crisp quick-frozen food of described gristle meat; The component of the crisp quick-frozen food of this gristle meat is by weight: 30 parts of cartilages, and 40 parts of das Beinfleisch and briskets, 20 parts of auxiliary materials, 10 parts, slurries, wrap up in 10 parts, material outward.
embodiment 4
A production method of utilizing the crisp quick-frozen food of gristle meat prepared by bird kindred, the step of this production method is:
(1) raw material thaws: the cartilage that raw material is bird, das Beinfleisch; Freezing raw material adopts nature to thaw, and defrosting room temperature is 0 ℃, and the material temperature after thawing is 2 ℃;
The cartilage of bird is chicken cartilage; In raw material, the cartilage quality of bird and the mass ratio of chicken leg meat are 2:6.
(2) raw material strand is cut: the raw material thawing of gained in (1) step is put into strand and cut machine and with the web plate of ￠ 10mm, twist to cut and obtain meat cubelets;
(3) low-temperature mixed: (2) step gained meat cubelets are added and carry out low temperature mixed on low speed in nitrogen mixer and obtain meat gruel together with auxiliary material; Nitrogen mixer adopts nitrogen as refrigerant meson, and the meat gruel temperature after mixing is-3 ℃;
Auxiliary material use amount is 25%% of meat cubelets quality; In auxiliary material, the mass fraction of each component is: 1 part of starch, 0.8 part of salt, 0.8 part, sesame oil, 0.7 part of chilli powder, 0.5 part of black pepper, broken 0.8 part of black green pepper, 0.6 part of garlic powder, 0.5 part, caraway seed powder, 0.1 part, purple perilla powder, 0.5 part of five-spice powder, 2 parts of granulated sugar, 0.6 part of sodium glutamate, 0.5 part of sodium acid carbonate, 0.5 part of sodium phosphate trimer, 0.5 part of sodium pyrophosphate, 0.5 part of calgon, 0.5 part of chicken extract, 0.5 part of beef extract.
(4) moulding: use forming machine that (3) step gained meat gruel is carried out to operations for forming and obtain block meatball; The briquetting pressure of forming machine is 30psi; The rotating speed of forming machine is 45 revs/min; Mould is the crisp mould of gristle meat; After moulding, the weight of block meatball is 240g～250g/10 piece;
(5) preparation slurries: in slurries, the mass fraction of each component is: 40 parts of wheat flours, 30 parts of starch, 1 part of guar gum, 0.5 part of sodium acid carbonate, 220 parts, water, obtain slurries after said components is fully mixed; Slurry temperature is 2 ℃; The natural fall time that slurries are used Ping Shi viscosimeter to measure dynamic viscosity is 17 seconds;
(6) wrap up in slurry: adopt waterfall type curtaining coating machine to wrap up in slurry operation to the block cube meat of (4) step gained; The temperature of slurries is 2 ℃, and the block meatball of every 1kg is used 80g slurries, and the weight of wrapping up in the rear block meatball of slurry is 275～290g/10 piece;
(7) preparation is outer wraps up in powder: the mass fraction of wrapping up in each component in powder is outward: 30 parts of wheat flours, 30 parts of starch, 1 part of salt, 1 part of sodium acid carbonate, 1 part of gluconic acid-δ lactone, 1 part of Sodium Acid Pyrophosphate, obtain the outer powder of wrapping up in after above component is mixed;
(8) wrap up in powder: adopt starching machine and drum-type to roll powder machine the block meatball of (6) step gained is wrapped up in to powder, outside the block meatball of every 1kg is used, wrapping up in powder is 200g; The weight of wrapping up in the block meatball after powder is 355～370g/10 piece;
(9) prefrying: adopt net belt type Fryer to wrap up in block meatball after powder to (8) step gained and carry out prefrying operation and obtain the crisp finished product of gristle meat; The edible oil that prefrying adopts is refining 24 degree palm oils, and oil temperature is 177 ℃, and 37 seconds prefrying time, the block meatball that every 1kg is wrapped up in after powder consumes palm oil 100g;
(10) quick-frozen: the crisp finished product of gristle meat is carried out to quick-frozen in instant freezer; The temperature of instant freezer is-30 ℃; The crisp finished product central temperature of gristle meat after quick-frozen is-19 ℃;
(11) packing: single piece of weight of the crisp finished product of gristle meat is 35g～39 g, 10 pieces, every box is packed the crisp finished product of gristle meat; Every box product net weight 350g～375g after packing;
(12) metal detection: the product after using metal detector to packing carries out metal detection; The sensitivity of metal detector is Fe ￠ 1.2mm, Sus ￠ 2.0mm; Use per hour shows that board detects the sensitivity of metal detector;
(13) vanning: every case packs 30 box products into, and with adhesive tape involution casing;
(14) warehouse-in: the product after vanning is sent in product library and preserved, and the temperature of product library is-18 ℃.
embodiment 5
On the basis of embodiment 4, the present invention is in order further to improve the crisp color and luster of product of gristle meat and eater's appetite, and preferably embodiment also has, and the outer powder of wrapping up in (7) step is breadcrumbs, and breadcrumbs length is 6～8mm, and breadcrumbs is orange colour; In (8) step, wrapping up in powder uses upper bits machine that breadcrumbs is wrapped up in and is attached to block meatball surface; The block meatball of every 1kg breadcrumbs used is 280g.Other parts are identical with embodiment 4.
embodiment 6
A production method of utilizing the crisp quick-frozen food of gristle meat prepared by bird kindred, the step of this production method is:
(1) raw material thaws: the cartilage that raw material is bird and brisket; Adopt fresh goods raw material, fresh goods material temperature is 4 ℃;
The cartilage of bird is duck cartilage; In raw material, the cartilage quality of bird and the mass ratio of Fresh Grade Breast are 3:4.
(2) raw material strand is cut: the raw material thawing of gained in (1) step is put into strand and cut machine and with the web plate of ￠ 10mm, twist to cut and obtain meat
fourth;
(3) low-temperature mixed: (2) step gained meat cubelets are added and carry out low temperature mixed on low speed in nitrogen mixer and obtain meat gruel together with auxiliary material; Nitrogen mixer adopts carbon dioxide as refrigerant meson, and the meat gruel temperature after mixing is-5 ℃;
Auxiliary material use amount is 40% of meat cubelets quality; In auxiliary material, the mass fraction of each component is: 3 parts of starch, 2 parts of salt, 0.1 part, sesame oil, 0.1 part of chilli powder, 0.1 part of black pepper, broken 0.1 part of black green pepper, 0.1 part of garlic powder, 0.05 part, caraway seed powder, 0.01 part, purple perilla powder, 0.1 part of five-spice powder, 0.1 part of granulated sugar, 0.1 part of sodium glutamate, 0.1 part of sodium acid carbonate, 0.1 part of sodium phosphate trimer, 0.1 part of sodium pyrophosphate, 0.1 part of calgon, 0.01 part of chicken extract, 0.01 part of beef extract.
(4) moulding: use forming machine that (3) step gained meat gruel is carried out to operations for forming and obtain block meatball; The briquetting pressure of forming machine is 90psi; The rotating speed of forming machine is 50 revs/min; Mould is the crisp mould of gristle meat; After moulding, the weight of block meatball is 240g～250g/10 piece;
(5) preparation slurries: in slurries, the mass fraction of each component is: 60 parts of wheat flours, 40 parts of starch, 0.1 part of guar gum, 0.1 part of sodium acid carbonate, 200 parts, water, obtain slurries after said components is fully mixed; Slurry temperature is 6 ℃; The natural fall time that slurries are used Ping Shi viscosimeter to measure dynamic viscosity is 20 seconds;
(6) wrap up in slurry: adopt waterfall type curtaining coating machine to wrap up in slurry operation to the block cube meat of (4) step gained; The temperature of slurries is 6 ℃, and the block meatball of every 1kg is used 90g slurries, and the weight of wrapping up in the rear block meatball of slurry is 275～290g/10 piece;
(7) preparation is outer wraps up in powder: the mass fraction of wrapping up in each component in powder is outward: 50 parts of wheat flours, 40 parts of starch, 0.1 part of salt, 0.1 part of sodium acid carbonate, 0.1 part of gluconic acid-δ lactone, 0.1 part of Sodium Acid Pyrophosphate, obtain the outer powder of wrapping up in after above component is mixed;
(8) wrap up in powder: adopt starching machine and drum-type to roll powder machine the block meatball of (6) step gained is wrapped up in to powder, outside the block meatball of every 1kg is used, wrapping up in powder is 300g; The weight of wrapping up in the block meatball after powder is 355～370g/10 piece;
(9) prefrying: adopt net belt type Fryer to wrap up in block meatball after powder to (8) step gained and carry out prefrying operation and obtain the crisp finished product of gristle meat; The edible oil that prefrying adopts is refining 24 degree palm oils, and oil temperature is 179 ℃, and 33 seconds prefrying time, the block meatball that every 1kg is wrapped up in after powder consumes palm oil 200g;
(10) quick-frozen: the crisp finished product of gristle meat is carried out to quick-frozen in instant freezer; The temperature of instant freezer is-38 ℃; The crisp finished product central temperature of gristle meat after quick-frozen is-26 ℃;
(11) packing: single piece of weight of the crisp finished product of gristle meat is 35g～39 g, 10 pieces, every box is packed the crisp finished product of gristle meat; Every box product net weight 350g～375g after packing;
(12) metal detection: the product after using metal detector to packing carries out metal detection; The sensitivity of metal detector is Fe ￠ 1.2mm, Sus ￠ 2.0mm; Use per hour shows that board detects the sensitivity of metal detector;
(13) vanning: every case packs 30 box products into, and with adhesive tape involution casing;
(14) warehouse-in: the product after vanning is sent in product library and preserved, and the temperature of product library is-24 ℃.
embodiment 7
A production method of utilizing the crisp quick-frozen food of gristle meat prepared by bird kindred, the step of this production method is:
(1) raw material thaws: the cartilage that raw material is bird, das Beinfleisch and brisket; Freezing raw material adopts nature to thaw, and defrosting room temperature is 2 ℃, and the material temperature after thawing is 3 ℃;
Raw material is cartilage, chicken leg meat and the Fresh Grade Breast of bird, and the cartilage of bird is chicken cartilage; In raw material, the ratio of the cartilage quality of bird and the quality summation of chicken leg meat and Fresh Grade Breast is 1:1.
(2) raw material strand is cut: the raw material thawing of gained in (1) step is put into strand and cut machine and with the web plate of ￠ 10mm, twist to cut and obtain meat cubelets;
(3) low-temperature mixed: (2) step gained meat cubelets are added and carry out low temperature mixed on low speed in nitrogen mixer and obtain meat gruel together with auxiliary material; Nitrogen mixer adopts nitrogen as refrigerant meson, and the meat gruel temperature after mixing is-4 ℃;
Auxiliary material use amount is 33% of meat cubelets quality; In auxiliary material, the mass fraction of each component is: 2 parts of starch, 1.2 parts of salt, 0.5 part, sesame oil, 0.5 part of chilli powder, 0.3 part of black pepper, broken 0.6 part of black green pepper, 0.4 part of garlic powder, 0.25 part, caraway seed powder, 0.06 part, purple perilla powder, 0.3 part of five-spice powder, 1.2 parts of granulated sugar, 0.3 part of sodium glutamate, 0.3 part of sodium acid carbonate, 0.3 part of sodium phosphate trimer, 0.3 part of sodium pyrophosphate, 0.3 part of calgon, 0.3 part of chicken extract, 0.3 part of beef extract.
(4) moulding: use forming machine that (3) step gained meat gruel is carried out to operations for forming and obtain block meatball; The briquetting pressure of forming machine is 60psi; The rotating speed of forming machine is 47 revs/min; Mould is the crisp mould of gristle meat; After moulding, the weight of block meatball is 240g～250g/10 piece;
(5) preparation slurries: in slurries, the mass fraction of each component is: 50 parts of wheat flours, 35 parts of starch, 0.6 part of guar gum, 0.3 part of sodium acid carbonate, 210 parts, water, obtain slurries after said components is fully mixed; Slurry temperature is 4 ℃; The natural fall time that slurries are used Ping Shi viscosimeter to measure dynamic viscosity is 18 seconds;
(6) wrap up in slurry: adopt waterfall type curtaining coating machine to wrap up in slurry operation to the block cube meat of (4) step gained; The temperature of slurries is 4 ℃, and the block meatball of every 1kg is used 85g slurries, and the weight of wrapping up in the rear block meatball of slurry is 275～290g/10 piece;
(7) preparation is outer wraps up in powder: the mass fraction of wrapping up in each component in powder is outward: 40 parts of wheat flours, 50 parts of starch, 0.6 part of salt, 0.6 part of sodium acid carbonate, 0.6 part of gluconic acid-δ lactone, 0.6 part of Sodium Acid Pyrophosphate, obtain the outer powder of wrapping up in after above component is mixed;
(8) wrap up in powder: adopt starching machine and drum-type to roll powder machine the block meatball of (6) step gained is wrapped up in to powder, outside the block meatball of every 1kg is used, wrapping up in powder is 250g; The weight of wrapping up in the block meatball after powder is 355～370g/10 piece;
(9) prefrying: adopt net belt type Fryer to wrap up in block meatball after powder to (8) step gained and carry out prefrying operation and obtain the crisp finished product of gristle meat; The edible oil that prefrying adopts is refining 24 degree palm oils, and oil temperature is 178 ℃, and 35 seconds prefrying time, the block meatball that every 1kg is wrapped up in after powder consumes palm oil 150g;
(10) quick-frozen: the crisp finished product of gristle meat is carried out to quick-frozen in instant freezer; The temperature of instant freezer is-35 ℃; The crisp finished product central temperature of gristle meat after quick-frozen is-22 ℃;
(11) packing: single piece of weight of the crisp finished product of gristle meat is 35g～39 g, 10 pieces, every box is packed the crisp finished product of gristle meat; Every box product net weight 350g～375g after packing;
(12) metal detection: the product after using metal detector to packing carries out metal detection; The sensitivity of metal detector is Fe ￠ 1.2mm, Sus ￠ 2.0mm; Use per hour shows that board detects the sensitivity of metal detector;
(13) vanning: every case packs 30 box products into, and with adhesive tape involution casing;
(14) warehouse-in: the product after vanning is sent in product library and preserved, and the temperature of product library is-22 ℃.
Finally it should be noted that: obviously, above-described embodiment is only for example of the present invention is clearly described, and the not restriction 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 also giving all embodiments.And the apparent variation of being amplified out thus or change are still among protection scope of the present invention.
Claims (5)
1. one kind is utilized the crisp quick-frozen food of gristle meat prepared by bird kindred, it is characterized in that, it is raw material that the crisp quick-frozen food of this gristle meat utilizes broken chest cartilage, das Beinfleisch and/or the brisket of bird, in meat grinder, raw material is cut and obtained meat cubelets by the web plate strand of diameter 10mm, again meat cubelets poured in nitrogen mixer and added auxiliary material and flavoring, in nitrogen mixer, squeeze into nitrogen or carbon dioxide refrigerant meson, low temperature, stirring at low speed obtain meat gruel, and the temperature of meat gruel is-3～-5 ℃; Then utilize forming machine by the meat gruel extrusion modling of low temperature, then by hanging, wrap up in powder or wrap up in bits, prefrying, quick-frozen, packing, metal detection, vanning, warehouse-in and get final product; The component of the crisp quick-frozen food of this gristle meat is by weight: 20～30 parts of cartilages, and 40～60 parts of das Beinfleisch and/or briskets, 20～40 parts of auxiliary materials, 10～20 parts, slurries, wrap up in 10～25 parts, material outward.
2. the preparation production method of utilizing the crisp quick-frozen food of gristle meat prepared by bird kindred as claimed in claim 1, is characterized in that, the step of this production method is:
(1) raw material thaws: the cartilage that raw material is bird, das Beinfleisch and/or brisket; Freezing raw material adopts nature to thaw, and defrosting room temperature is 0～4 ℃, and the material temperature after thawing is 2～4 ℃; Or adopting fresh goods raw material, fresh goods material temperature is 2～4 ℃;
(2) raw material strand is cut: the raw material thawing of gained in (1) step is put into strand and cut machine and with the web plate of ￠ 10mm, twist to cut and obtain meat cubelets;
(3) low-temperature mixed: (2) step gained meat cubelets are added and carry out low temperature mixed on low speed in nitrogen mixer and obtain meat gruel together with auxiliary material; Nitrogen mixer adopts nitrogen or carbon dioxide as refrigerant meson, and the meat gruel temperature after mixing is-3～-5 ℃;
(4) moulding: use forming machine that (3) step gained meat gruel is carried out to operations for forming and obtain block meatball; The briquetting pressure of forming machine is 30～90psi; The rotating speed of forming machine is 45～50 revs/min; Mould is the crisp mould of gristle meat; After moulding, the weight of block meatball is 240g～250g/10 piece;
(5) preparation slurries: in slurries, the mass fraction of each component is: 40～60 parts of wheat flours, 30～40 parts of starch, 0.1～1 part of guar gum, 0.1～0.5 part of sodium acid carbonate, 200～220 parts, water, obtain slurries after said components is fully mixed; Slurry temperature is 2～6 ℃; The natural fall time that slurries are used Ping Shi viscosimeter to measure dynamic viscosity is 17～20 seconds;
(6) wrap up in slurry: adopt waterfall type curtaining coating machine to wrap up in slurry operation to the block cube meat of (4) step gained; The temperature of slurries is 2～6 ℃, and the block meatball of every 1kg is used 80～90g slurries, and the weight of wrapping up in the rear block meatball of slurry is 275～290g/10 piece;
(7) preparation is outer wraps up in powder: the mass fraction of wrapping up in each component in powder is outward: 30～50 parts of wheat flours, 30～40 parts of starch, 0.1～1 part of salt, 0.1～1 part of sodium acid carbonate, 0.1～1 part of gluconic acid-δ lactone, 0.1～1 part of Sodium Acid Pyrophosphate, obtain the outer powder of wrapping up in after above component is mixed;
(8) wrap up in powder: adopt starching machine and drum-type to roll powder machine the block meatball of (6) step gained is wrapped up in to powder, outside the block meatball of every 1kg is used, wrapping up in powder is 200～300g; The weight of wrapping up in the block meatball after powder is 355～370g/10 piece;
(9) prefrying: adopt net belt type Fryer to wrap up in block meatball after powder to (8) step gained and carry out prefrying operation and obtain the crisp finished product of gristle meat; The edible oil that prefrying adopts is refining 24 degree palm oils, and oil temperature is 177～179 ℃, and 33～37 seconds prefrying time, the block meatball that every 1kg is wrapped up in after powder consumes palm oil 100～200g;
(10) quick-frozen: the crisp finished product of gristle meat is carried out to quick-frozen in instant freezer; The temperature of instant freezer is-30 ℃～-38 ℃; The crisp finished product central temperature of gristle meat after quick-frozen is-18 ℃～-26 ℃;
(11) packing: single piece of weight of the crisp finished product of gristle meat is 35g～39 g, 10 pieces, every box is packed the crisp finished product of gristle meat; Every box product net weight 350g～375g after packing;
(12) metal detection: the product after using metal detector to packing carries out metal detection; The sensitivity of metal detector is Fe ￠ 1.2mm, Sus ￠ 2.0mm; Use per hour shows that board detects the sensitivity of metal detector;
(13) vanning: every case packs 30 box products into, and with adhesive tape involution casing;
(14) warehouse-in: the product after vanning is sent in product library and preserved, and the temperature of product library is-18 ℃～-24 ℃.
3. the production method of utilizing the crisp quick-frozen food of gristle meat prepared by bird kindred as claimed in claim 2, is characterized in that, the outer powder of wrapping up in (7) step is breadcrumbs, and breadcrumbs length is 6～8mm, and breadcrumbs is white or orange colour; In (8) step, wrapping up in powder uses upper bits machine that breadcrumbs is wrapped up in and is attached to block meatball surface; The block meatball of every 1kg breadcrumbs used is 250～300g.
4. the production method of utilizing the crisp quick-frozen food of gristle meat prepared by bird kindred as claimed in claim 2, is characterized in that, the auxiliary material use amount in (3) step is 25%～40% of meat cubelets quality, in auxiliary material, the mass fraction of each component is: 1～3 part of starch, 0.8～2 part of salt, 0.1～0.8 part, sesame oil, 0.1～0.7 part of chilli powder, 0.1～0.5 part of black pepper, broken 0.1～0.8 part of black green pepper, 0.1～0.6 part of garlic powder, 0.05～0.5 part, caraway seed powder, 0.01～0.1 part, purple perilla powder, 0.1～0.5 part of five-spice powder, 0.1～2 part of granulated sugar, 0.1～0.6 part of sodium glutamate, 0.1～0.5 part of sodium acid carbonate, 0.1～0.5 part of sodium phosphate trimer, 0.1～0.5 part of sodium pyrophosphate, 0.1～0.5 part of calgon, 0.01～0.5 part of chicken extract, 0.01～0.5 part of beef extract.
5. the production method of utilizing the crisp quick-frozen food of gristle meat prepared by bird kindred as described in claim 3 or 4, is characterized in that, cartilage, chicken leg meat and/or Fresh Grade Breast that the raw material in (1) step is bird, and the cartilage of bird is Chick sternal cartilage or duck chest cartilage; In raw material, the ratio of the cartilage quality of bird and the quality summation of chicken leg meat and Fresh Grade Breast is (2～3): (4～6).
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| CN112056517A (en) * | 2020-07-29 | 2020-12-11 | 河北滦平华都食品有限公司 | Method for making cooked chicken nugget product |
| CN115500462B (en) * | 2022-09-21 | 2024-03-22 | 江苏宝立食品科技有限公司 | Sweet and sour ridge paste powder and preparation method thereof |
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