CN104026617A - Microwave-heating instant frozen seasoned preserved chicken skewer and production process thereof - Google Patents
Microwave-heating instant frozen seasoned preserved chicken skewer and production process thereof Download PDFInfo
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- CN104026617A CN104026617A CN201310067587.3A CN201310067587A CN104026617A CN 104026617 A CN104026617 A CN 104026617A CN 201310067587 A CN201310067587 A CN 201310067587A CN 104026617 A CN104026617 A CN 104026617A
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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
- A23L13/40—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
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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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a microwave-heating instant frozen seasoned preserved chicken skewer and a production process thereof. The chicken skewer and the production process overcome the problems that a chicken skewer produced by using a conventional production process has a light color after microwave heating, insufficient flavor and poor taste acceptability, the eating quality and the nutritional value of the chicken skewer are difficult to guarantee during storage and selling, it takes a long time for a consumer to cook the chicken skewer, etc. in the prior art. The production process provided by the invention is characterized by comprising the following steps: uniformly mixing chicken blocks with a preserving material prepared according to a formula for the preserving material, carrying out rolling and kneading for 3 min and preserving the processed chicken blocks at a temperature of 4 DEG C for 4 h; and stringing the preserved chicken blocks with bamboo sticks and carrying out frying, cooling and freeze preservation so as to obtain a finished product. The process overcomes the problems of long cooking time for raw chicken skewers, a light color of microwave-heated chicken skewers, insufficient flavor, etc., guarantees the eating quality and the nutritional value of the chicken skewer, enables the chicken skewer to have good taste and is an ideal method for deep processing of chicken; and application of the method will make great contribution to development of regional economy.
Description
One, technical field
The invention belongs to meat production deep process technology, relating in particular to a kind of needs to heat the freezing seasoning of ready-to-serve microwave fast food through the short time and pickles chicken skewer and production technology thereof.
Two, background technology
With the quickening pace of modern life and growth in the living standard, freezing flavoured meat goods have become the main meat products kind of China city crowd and developed country's consumption.Huanggang City poultry industry development is rapider, has become one of pillar industry of whole city's increasing peasant income, finance growth.But the at present chicken of Huanggang City processing exists the problems such as the mode of production is backward, product structure is single, sanitary condition is poor, to be mainly manifested in whole chicken converted products many, cut apart chicken converted products few; Mill run is many, and local famous brand product is few; Primary product are many, and intensive processing product is few; Overwhelming majority chicken meat products only come into the market with elementary processed goods or with the form of raw material.Existing part chicken skewer is indicated and can be eaten by microwave in the market, but owing to being green compact type skewer, the color and luster after its microwave is lighter, and local flavor is not enough, and quality is not good enough, and recommends consumer's process to have potential safety hazard, is difficult to reach gratifying effect.If adopt conventional machining process to make the freezing seasoning chicken skewer of microwave fast food goods under batch production condition, guarantee edible quality and the nutritive value of product, removed loaded down with trivial details family manufacture process from, convenient and swift property, has clear superiority with respect to traditional skewer.
Prior art scheme is: raw meat pretreatment → tumbling, pickle → integer → finished product.Mainly have following shortcoming: 1, the color and luster after live chickens skewer microwave is lighter, local flavor is not enough, and flavour is acceptable poor; 2, in live chickens skewer storage sales process, be difficult to guarantee edible quality and the nutritive value of product; It is long that 3 consumers buy rear cooking time.Therefore, after buying in the urgent need to a kind of consumer of research and development exploitation, only needing through short time heating is edible, the freezing seasoning chicken skewer of novel microwave fast food simultaneously with good colour, local flavor, flavour and nutritive value, improves added value of product, promotes the fast development of regional economy.
Three, summary of the invention
Object of the present invention is exactly the problem existing in order to solve prior art, provides a kind of need heat the freezing seasoning of ready-to-serve novel microwave fast food through the short time and pickles chicken skewer and production technology thereof.
Technical scheme of the present invention is: by chicken being cut to the operations such as pretreatment, knead-salting, integer, fried, freezing, be made into product, described seasoning chicken skewer preserved materials is joined salt 1.2～1.6g, sucrose 1.1～1.5g, the spiced salt 0.08～0.12g, spice 1.5～2.5g, onion 3.2～3.8g, soy sauce 0.4～0.8g, cooking wine 1.5～2.5g, composite phosphate (sodium pyrophosphate+sodium phosphate trimer+calgon) 0.06～0.12g, water 15～25g for every 100g chicken by weight ratio.
Described seasoning chicken skewer preserved materials is joined salt 1.4g, sucrose 1.3g, spiced salt 0.1g, spice 2.0g, onion 3.5g, soy sauce 0.6g, cooking wine 2.0g, composite phosphate (sodium pyrophosphate+sodium phosphate trimer+calgon) 0.09g, water 20g for every 100g chicken by weight ratio.
The production technology that chicken skewer is pickled in the freezing seasoning of microwave fast food, by chicken pretreatment, knead-salting, integer, fried, freezing operation are made into product, concrete steps are as follows:
(1) pretreatment: be about to Fresh Grade Breast and clean, remove yellow fat part, be divided into the bulk of 2 * 2 * 1.5 cm left and right sizes;
(2) knead-salting: the i.e. chicken block weight good according to pretreatment, the weight ratio of joining salt 1.2～1.6g, sucrose 1.1～1.5g, the spiced salt 0.08～0.12g, spice 1.5～2.5g, onion 3.2～3.8g, soy sauce 0.4～0.8g, cooking wine 1.5～2.5g, composite phosphate 0.06～0.12g, water 15～25g according to every 100g chicken, the chicken block good with pretreatment mixes to take corresponding preserved materials, after tumbling 3 clocks, be placed in 4 ℃ and pickle 4 hours;
(3) integer: the chicken block that is about to pickle penetrates bamboo let, every string 20 ± 2g;
(4) fried: be to open frying apparatus heating, treat that oil temperature rises to 160 ℃, fried 95s, drains, cooling, is finished product, enters freezer and preserve after packing.
The invention has the beneficial effects as follows: owing to adopting frying technological process, only need through short time heating using microwave and be edible, solved live chickens skewer cooking time long after consumer buys, quality is unstable, the problem that skewer is easily charred; The color and luster simultaneously having solved after live chickens skewer microwave is lighter, and local flavor is not enough, is difficult to guarantee the problems such as the edible quality of product and nutritive value in storage sales process.The exploitation of this product, by providing a practicable road for accelerating the deep processing of Huanggang City and Da Bie Mountain area chicken meat product, promotes the fast development of regional economy, increases peasant's income and value-added content of product.
Four, accompanying drawing explanation
Fig. 1 is technological process block-diagram of the present invention.
Five, the specific embodiment
As shown in Figure 1, the first step is to carry out chicken cutting pretreatment, first well cutting Fresh Grade Breast is cleaned, and removes bloodstain and impurity, then drains, and removes yellow fat part, is divided into the bulk of 2 * 2 * 1.5 cm left and right sizes; Second step is to carry out tumbling, pickle, the i.e. chicken weight good according to pretreatment, the weight ratio of joining salt 1.4g, sucrose 1.3g, spiced salt 0.1g, spice 2.0g, onion 3.5g, soy sauce 0.6g, cooking wine 2.0g, composite phosphate (sodium pyrophosphate+sodium phosphate trimer+calgon) 0.09g, water 20g according to every 100g chicken takes corresponding preserved materials, then chicken block is mixed with preserved materials, after tumbling 3 clocks, be placed in 4 ℃ and pickle 4 hours; The 3rd step is to carry out integer, and the chicken block that is about to pickle penetrates bamboo let, every string 20 ± 2g; The 4th step is to carry out friedly, opens frying apparatus heating, treats that oil temperature rises to 160 ℃, and fried 95s drains, cooling acquisition finished product.The solution of producing by the present invention live chickens skewer cooking time long, color and luster after microwave is lighter, local flavor is not enough, storage is difficult to guarantee the problems such as the edible quality of product and nutritive value in sales process, products taste is very good, be the Perfected process that chicken carries out intensive processing, its enforcement will be made huge contribution for the development of regional economy.
Claims (4)
1. a chicken skewer is pickled in the freezing seasoning of microwave fast food, it is characterized in that: described seasoning chicken skewer preserved materials is joined salt 1.2～1.6g, sucrose 1.1～1.5g, the spiced salt 0.08～0.12g, spice 1.5～2.5g, onion 3.2～3.8g, soy sauce 0.4～0.8g, cooking wine 1.5～2.5g, composite phosphate 0.06～0.12g, water 15～25g for every 100g chicken by weight ratio.
2. chicken skewer is pickled in the freezing seasoning of microwave fast food according to claim 1, it is characterized in that: described seasoning chicken skewer preserved materials is joined salt 1.4g, sucrose 1.3g, spiced salt 0.1g, spice 2.0g, onion 3.5g, soy sauce 0.6g, cooking wine 2.0g, composite phosphate 0.09g, water 20g for every 100g chicken by weight ratio.
3. the freezing seasoning chicken skewer of microwave fast food according to claim 1 and 2 preserved materials, is characterized in that: described composite phosphate is sodium pyrophosphate+sodium phosphate trimer+calgon.
4. the production technology that chicken skewer is pickled in the freezing seasoning of microwave fast food, is characterized in that: by by chicken cutting, pretreatment, tumbling, pickle, integer, fried, freezing operation be made into product, concrete steps are as follows:
(1) cutting, pretreatment: be about to Fresh Grade Breast and clean, remove yellow fat part, be divided into the bulk of 2 * 2 * 1.5 cm left and right sizes;
(2) tumbling, pickle: i.e. the chicken block weight good according to pretreatment, take corresponding preserved materials and mix, after tumbling 3 clocks, be placed in 4 ℃ and pickle 4 hours;
(3) integer: the chicken block that is about to pickle penetrates bamboo let, every string 20 ± 2g;
(4) fried: be to open frying apparatus heating, treat that oil temperature rises to 160 ℃, fried 95s, drains, cooling, is finished product, enters freezer after packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310067587.3A CN104026617A (en) | 2013-03-04 | 2013-03-04 | Microwave-heating instant frozen seasoned preserved chicken skewer and production process thereof |
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| CN201310067587.3A CN104026617A (en) | 2013-03-04 | 2013-03-04 | Microwave-heating instant frozen seasoned preserved chicken skewer and production process thereof |
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| CN104026617A true CN104026617A (en) | 2014-09-10 |
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| CN201310067587.3A Pending CN104026617A (en) | 2013-03-04 | 2013-03-04 | Microwave-heating instant frozen seasoned preserved chicken skewer and production process thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256701A (en) * | 2014-10-15 | 2015-01-07 | 河南省淇县永达食业有限公司 | Preparation method of kelp sandwiched chicken nugget |
| CN105105185A (en) * | 2015-08-21 | 2015-12-02 | 芜湖市禾森食品有限公司 | Making method of chicken fillet strings |
| CN107751829A (en) * | 2017-11-03 | 2018-03-06 | 安徽康乐泰农业科技有限公司 | A kind of preparation method for storing microwave pork product |
| CN109527500A (en) * | 2018-12-19 | 2019-03-29 | 四川省食品发酵工业研究设计院 | A kind of improvement meat nutrition and the marinated seasoning packet of flavor and preparation method thereof |
| CN114431280A (en) * | 2021-12-29 | 2022-05-06 | 靖州玉华泉饮料有限公司 | Pickling and packaging process for fresh prepared meat |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101347225A (en) * | 2008-09-05 | 2009-01-21 | 江南大学 | Pickling preparation combination for freezing pre-fried meat foodstuff capable of being treated by microwave, method for preparing pre-fried meat food stuff and obtained product |
-
2013
- 2013-03-04 CN CN201310067587.3A patent/CN104026617A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101347225A (en) * | 2008-09-05 | 2009-01-21 | 江南大学 | Pickling preparation combination for freezing pre-fried meat foodstuff capable of being treated by microwave, method for preparing pre-fried meat food stuff and obtained product |
Non-Patent Citations (1)
| Title |
|---|
| 马申嫣等: "不同保水剂对可微波预油炸鸡肉串品质的影响", 《食品与生物技术学报》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256701A (en) * | 2014-10-15 | 2015-01-07 | 河南省淇县永达食业有限公司 | Preparation method of kelp sandwiched chicken nugget |
| CN105105185A (en) * | 2015-08-21 | 2015-12-02 | 芜湖市禾森食品有限公司 | Making method of chicken fillet strings |
| CN107751829A (en) * | 2017-11-03 | 2018-03-06 | 安徽康乐泰农业科技有限公司 | A kind of preparation method for storing microwave pork product |
| CN109527500A (en) * | 2018-12-19 | 2019-03-29 | 四川省食品发酵工业研究设计院 | A kind of improvement meat nutrition and the marinated seasoning packet of flavor and preparation method thereof |
| CN114431280A (en) * | 2021-12-29 | 2022-05-06 | 靖州玉华泉饮料有限公司 | Pickling and packaging process for fresh prepared meat |
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Application publication date: 20140910 |
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