CN104172227A - Toothpick chicken kebab and production process thereof - Google Patents

Toothpick chicken kebab and production process thereof Download PDF

Info

Publication number
CN104172227A
CN104172227A CN201410472931.1A CN201410472931A CN104172227A CN 104172227 A CN104172227 A CN 104172227A CN 201410472931 A CN201410472931 A CN 201410472931A CN 104172227 A CN104172227 A CN 104172227A
Authority
CN
China
Prior art keywords
parts
chicken
toothpick
skewer
controlled
Prior art date
Application number
CN201410472931.1A
Other languages
Chinese (zh)
Inventor
苗维君
赵亚红
史丹丹
Original Assignee
吉林卓越实业股份有限公司
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 吉林卓越实业股份有限公司 filed Critical 吉林卓越实业股份有限公司
Priority to CN201410472931.1A priority Critical patent/CN104172227A/en
Publication of CN104172227A publication Critical patent/CN104172227A/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/43Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a toothpick chicken kebab and a production process thereof, relating to the field of food preparing methods and solving the problems of poor taste, high nutrient loss, and low yield of an oil-fried product of chicken flesh and bone kebab prepared by adopting an existing conventional process. The toothpick chicken kebab comprises the following components in parts by weight: 100 parts of chicken breast meat or meat between chicken legs and chicken breast, 4.4-4.6 parts of pickled zanthoxylum armatum powder, 3.15-3.25 parts of pickled chicken flesh and bone powder, 0.29-0.31 part of carrageenan, 0.24-0.26 part of chicken paste, 0.98-1 part of composite phosphate, 1.4-1.6 parts of soybean dietary fiber, 2.8-3.2 parts of corn starch, 1.9-2.1 parts of soybean salad oil, 0.016-0.045 part of paprika red pigment, 0.9-1.1 parts of soybean isolate protein and 48-55 parts of ice water. The toothpick chicken kebab disclosed by the invention has the advantages of soft color, a function of promoting the appetite, proper water retention, high protein content, natural flavor, special taste, sweetness and mild pungency, deliciousness and crisp bone and mouthful fragrance when being eaten, and is suitable for people of all ages; the yield of primary products of the oil-fried product is 82.6 percent, and thus the toothpick chicken kebab is suitable for wide popularization on the market.

Description

Toothpick skewer and production technology thereof
Technical field
The present invention relates to method for making food technical field, be specifically related to a kind of toothpick skewer and production technology thereof.
Background technology
As closely linked as flesh and blood, is traditional snack that a kind of common people like, unique flavor is a kind of characteristic snack being popular.Client can buy these as closely linked as flesh and blood raw meat string, then uses baking box or micro-wave oven at home, is addedly directly roasted into edible cold cuts string.At present, it is common on the market that as closely linked as flesh and blood that raw meat string product is all adopts traditional diamond-making technique processing, for many years in preparation technology without too large improvement, produce that as closely linked as flesh and blood wants mouthfeel there is no mouthfeel, local flavor and product palatability are poor, and price, not too be applicable to common people's consumption, cause nice on the market common people oneself controlled, eat as a kind of luxury goods, the unpalatable composition of suspecting the inside dare not be eaten more, and the higher the price, the better the quality at heart.
Based on above reason, market active demand a kind of nutritious, mouthfeel is unique, high as closely linked as flesh and blood the skewer of yield all-ages and product, to meet the eating requirements that consumer is different.
Summary of the invention
In order to solve, the mouthfeel that the existing employing traditional handicraft skewer of preparing that as closely linked as flesh and blood exists is poor, nutritive loss many and the low problem of fried rear product yield, the invention provides a kind of toothpick skewer and production technology thereof.
The present invention for the technical scheme that technical solution problem adopts as follows:
Toothpick skewer of the present invention, comprises following component in parts by weight:
100 parts of the large brisket of chicken or chicken ear meat;
Rise 4.4~4.6 parts of green pepper cures, be preferably 4.5 parts;
3.15~3.25 parts of as closely linked as flesh and blood cures, are preferably 3.2 parts;
0.29~0.31 part of carragheen, is preferably 0.3 part;
0.24~0.26 part of chicken paste, is preferably 0.25 part;
0.98~1 part of composite phosphate, is preferably 0.99 part;
1.4~1.6 parts of soybean dietary fibers, are preferably 1.5 parts;
2.8~3.2 parts of cornstarch, are preferably 3 parts;
1.9~2.1 parts of soybean salad oils, are preferably 2 parts;
0.016~0.045 part of capsicum red pigment, is preferably 0.03 part;
0.9~1.1 part of soybean protein isolate; Be preferably 1 part;
48~55 parts of frozen water, are preferably 51 parts.
The production technology of toothpick skewer of the present invention, this technique is realized by following steps:
Selection, requirement and the storage of step 1, raw material
(1) the healthy chicken through being up to the standards is divided into the large brisket of chicken and chicken ear meat under 12 DEG C of conditions;
(2) ingredient requirement free from extraneous odour, without residual bone, without inflammation, fresh glossy without extravasated blood, peeling and color, fat content≤8%; The large brisket of chicken requires without chest limit meat, and chicken ear meat requires the few and free from admixture of oily limit content;
(3) banking system
Fresh goods raw material: be chilled in advance 0~4 DEG C of donor center temperature;
Freeze product raw material: it is freezing that employing plate freezes mode, every plate 10Kg, quick-frozen under-35 DEG C of conditions, donor center temperature is controlled at below-18 DEG C;
The preparation of step 2, raw material
(1) freezing product raw material need to naturally thaw in negative catalysis, and thaw point is controlled at 10~15 DEG C, and thawing time is in 24 hours, and after thawing, donor center temperature is controlled at 0~6 DEG C; Fresh goods raw material does not need to thaw, and can be directly used in production through after the assay was approved;
(2) weigh each raw material according to the formula of toothpick skewer, it is that the fritter of 6~9g is for subsequent use that 100 portions of large briskets of chicken or chicken ear meat are cut into weight;
Step 3, pickle the preparation of feed liquid
Weigh each auxiliary material according to the formula of toothpick skewer, 0.045~0.016 part of (being preferably 0.03 part) capsicum red pigment is joined in 1.9~2.1 parts of (being preferably 2 parts) soybean salad oils and mixed, obtain mixture A, set aside for use, 4.4~4.6 parts (being preferably 4.5 parts) are risen to green pepper cure, 3.15~3.25 parts (being preferably 3.2 parts) as closely linked as flesh and blood cure, 0.29~0.31 part of (being preferably 0.3 part) carragheen, 0.24~0.26 part of (being preferably 0.25 part) chicken paste, 0.98~1 part of (being preferably 0.99 part) composite phosphate, the half of 2.8~3.2 parts of (being preferably 3 parts) cornstarch, 0.9~1.1 part of (being preferably 1 part) soybean protein isolate joins in the half of 48~55 portions of (being preferably 51 parts) frozen water successively, stir while adding evenly, obtain mixture B, set aside for use, second half of 1.4~1.6 parts of (being preferably 0.5 part) soybean dietary fibers and 2.8~3.2 parts of (being preferably 3 parts) cornstarch joined in second half of 48~55 portions of (being preferably 51 parts) frozen water successively, stir while adding evenly, obtain mixture C, set aside for use, finally the mixture A of above-mentioned preparation, mixture B and mixture C are mixed, must pickle feed liquid, the temperature of pickling feed liquid is controlled at 0~4 DEG C,
Step 4, tumbling
(1) feed liquid of pickling of pickling in large the chicken of well cutting in step 2 brisket or chicken ear meat and step 3 is poured in the tumbler after sterilization successively, tumbling parameter is: vacuum is-0.08~-0.09Mpa, rotating speed is 6 turn/min, time amounts to 50min: i.e. forward tumbling 20min, intermittently 10min, then the tumbling 20min that reverses;
(2) by the large brisket of chicken good tumbling or chicken ear meat and pickle feed liquid leave standstill between leave standstill 8~12h, leave standstill between temperature be controlled at 0~4 DEG C;
Step 5, wear string
Require to select the toothpick of appropriate size to pierce according to the weight of every string, string is heavy to be determined as required, and every string is 9~12g;
Step 6, warehouse-in quick-frozen, quick freezing temperature is controlled at below-30 DEG C, and after quick-frozen, product center temperature is controlled at below-18 DEG C;
Step 7, pack are preserved
Toothpick skewer after quick-frozen packing specification is as requested packed to preservation, and storage temperature is controlled at below-18 DEG C.
Further comprising the steps of between step 5 and step 6: balance, the toothpick skewer piercing is placed on the square plate that is covered with two pads, every dish is two-layer, put evenly for every layer, interval 1~1.5cm between every string, must embark on journey while putting, do not allow to leave about, pendulum is put along the gap of ground floor when the second layer, and the spacing of going here and there when balance wants suitably, neat, occupies toothpick skewer to be covered tightly with pad afterwards.
The invention has the beneficial effects as follows:
Toothpick skewer of the present invention, seems that color and luster is soft, has very much appetite, water conservation appropriateness, protein content is high, fragrance nature, the unique tender succulence of the mouthfeel of tasting, taste is sweet micro-peppery, the fragrant bone of meat is crisp, and profusely lasting is all-ages, the yield of fried rear product is: 82.6%, be adapted at extensively promoting on the market.The toothpick skewer of preparing by production technology of the present invention has overcome sticky and one the strong essence taste of an entrance of market low price products taste, tasting does not have the problem of chewing strength of meat.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail.
Materials source:
Raw material: select through the qualified healthy chicken of inspection and quarantine.
Rise green pepper cure purchased from Songjiang, Shanghai Bao Li food Food Co., Ltd.
As closely linked as flesh and blood cure is purchased from Beijing Te Weinong biotechnology development corporation, Ltd..
Carragheen is purchased from Tengzhou City sensible marine alga engineering Co., Ltd;
Chicken paste connects bio tech ltd of Nan Xianqi township purchased from Guangdong Province, and model is strange fragrant QXC285;
Composite phosphate is purchased from Chun Run bio tech ltd of Jilin Province;
Soybean dietary fiber is purchased from Shandong Guanhua Protein Co., Ltd.;
Cornstarch is purchased from the Changchun biochemical Development Co., Ltd of precious one-tenth;
Soybean salad oil is purchased from nine Tieling soybean Science and Technology Ltd.s of mountain group;
Capsicum red pigment is purchased from Henan rays of sunlight agricultural high-tech limited company;
Soybean protein isolate is purchased from Heilongjiang Province's Suihua Jin Long grease Co., Ltd.
Embodiment 1
Selection, requirement and the storage of step 1, raw material
(1) the healthy chicken through being up to the standards is divided into the large brisket of chicken and chicken ear meat under 12 DEG C of conditions.
(2) ingredient requirement free from extraneous odour, without residual bone, without inflammation, fresh glossy without extravasated blood, peeling and color, fat content≤8%; The large brisket of chicken requires without chest limit meat, and chicken ear meat requires the few and free from admixture of oily limit content.
(3) banking system
Fresh goods raw material: be chilled in advance 0 DEG C of donor center temperature.
Freeze product raw material: it is freezing that employing plate freezes mode, every plate 10Kg, quick-frozen under-35 DEG C of conditions, donor center temperature is controlled at below-18 DEG C.
The preparation of step 2, raw material
(1) freezing product raw material need to naturally thaw in negative catalysis, and thaw point is controlled at 10~15 DEG C, and thawing time is in 24 hours, and after thawing, donor center temperature is controlled at 0 DEG C; Fresh goods raw material does not need to thaw, and can be directly used in production through after the assay was approved.
(2) weigh each raw material according to the formula of toothpick skewer, it is that the fritter of 7g is for subsequent use that 100 portions of large briskets of chicken or chicken ear meat are cut into weight.
Step 3, pickle the preparation of feed liquid
Weigh each auxiliary material according to the formula of toothpick skewer, 0.016 part of capsicum red pigment is joined in 1.9 parts of soybean salad oils and mixed, obtain mixture A, set aside for use; Rising green pepper cure, 3.15 parts as closely linked as flesh and blood cure, 0.29 part of carragheen, 0.24 part of chicken paste, 0.98 part of composite phosphate, 1.4 parts of cornstarch, 0.9 part of soybean protein isolate by 4.4 parts joins in 24 portions of frozen water successively, stir while adding evenly, obtain mixture B, set aside for use; 1.4 parts of soybean dietary fibers and remaining 1.4 parts of cornstarch are joined in remaining 24 portions of frozen water successively, stir while adding evenly, obtain mixture C, set aside for use; Finally the mixture A of above-mentioned preparation, mixture B and mixture C are mixed, must pickle feed liquid, the temperature of pickling feed liquid is controlled at 0 DEG C.
Step 4, tumbling
(1) feed liquid of pickling of pickling in large the chicken of well cutting in step 2 brisket or chicken ear meat and step 3 is poured in the tumbler after sterilization successively, tumbling parameter is: vacuum is-0.08Mpa, rotating speed is 6 turn/min, time amounts to 50min: i.e. forward tumbling 20min, intermittently 10min, then the tumbling 20min that reverses.
(2) by the large brisket of chicken good tumbling or chicken ear meat and pickle feed liquid leave standstill between leave standstill 8h, leave standstill between temperature be controlled at 0 DEG C.
Step 5, wear string
Require to select the toothpick of appropriate size to pierce according to the weight of every string, string is heavy to be determined as required, and every string is 9~12g.
Step 6, balance, quick-frozen
The toothpick skewer piercing is placed on the square plate that is covered with two pads, every dish is two-layer, put evenly for every layer, interval 1~1.5cm between every string, while putting, must embark on journey, not allow to leave about, when the pendulum second layer, put along the gap of ground floor, the spacing of going here and there when balance wants suitably, neat, occupy and toothpick skewer covered tightly with pad afterwards; Warehouse-in quick-frozen, quick freezing temperature is controlled at below-30 DEG C, and after quick-frozen, product center temperature is controlled at below-18 DEG C.
Step 7, pack are preserved
Toothpick skewer after quick-frozen packing specification is as requested packed to preservation, and storage temperature is controlled at below-18 DEG C.
Embodiment 2
Selection, requirement and the storage of step 1, raw material
(1) the healthy chicken through being up to the standards is divided into the large brisket of chicken and chicken ear meat under 12 DEG C of conditions.
(2) ingredient requirement free from extraneous odour, without residual bone, without inflammation, fresh glossy without extravasated blood, peeling and color, fat content≤8%; The large brisket of chicken requires without chest limit meat, and chicken ear meat requires the few and free from admixture of oily limit content.
(3) banking system
Fresh goods raw material: be chilled in advance 4 DEG C of donor center temperature.
Freeze product raw material: it is freezing that employing plate freezes mode, every plate 10Kg, quick-frozen under-35 DEG C of conditions, donor center temperature is controlled at below-18 DEG C.
The preparation of step 2, raw material
(1) freezing product raw material need to naturally thaw in negative catalysis, and thaw point is controlled at 10~15 DEG C, and thawing time is in 24 hours, and after thawing, donor center temperature is controlled at 6 DEG C; Fresh goods raw material does not need to thaw, and can be directly used in production through after the assay was approved.
(2) weigh each raw material according to the formula of toothpick skewer, it is that the fritter of 9g is for subsequent use that 100 portions of large briskets of chicken or chicken ear meat are cut into weight.
Step 3, pickle the preparation of feed liquid
Weigh each auxiliary material according to the formula of toothpick skewer, 0.045 part of capsicum red pigment is joined in 2.1 parts of soybean salad oils and mixed, obtain mixture A, set aside for use; Rising green pepper cure, 3.25 parts as closely linked as flesh and blood cure, 0.31 part of carragheen, 0.26 part of chicken paste, 1 part of composite phosphate, 1.6 parts of cornstarch, 1.1 parts of soybean protein isolates by 4.6 parts joins in the half of 27.5 portions of frozen water successively, stir while adding evenly, obtain mixture B, set aside for use; 1.6 parts of soybean dietary fibers and remaining 1.6 parts of cornstarch are joined in remaining 27.5 portions of frozen water successively, stir while adding evenly, obtain mixture C, set aside for use; Finally the mixture A of above-mentioned preparation, mixture B and mixture C are mixed, must pickle feed liquid, the temperature of pickling feed liquid is controlled at 4 DEG C.
Step 4, tumbling
(1) feed liquid of pickling of pickling in large the chicken of well cutting in step 2 brisket or chicken ear meat and step 3 is poured in the tumbler after sterilization successively, tumbling parameter is: vacuum is-0.09Mpa, rotating speed is 6 turn/min, time amounts to 50min: i.e. forward tumbling 20min, intermittently 10min, then the tumbling 20min that reverses.
(2) by the large brisket of chicken good tumbling or chicken ear meat and pickle feed liquid leave standstill between leave standstill 12h, leave standstill between temperature be controlled at 4 DEG C.
Step 5, wear string
Require to select the toothpick of appropriate size to pierce according to the weight of every string, string is heavy to be determined as required, and every string is 9~12g.
Step 6, balance, quick-frozen
The toothpick skewer piercing is placed on the square plate that is covered with two pads, every dish is two-layer, put evenly for every layer, interval 1~1.5cm between every string, while putting, must embark on journey, not allow to leave about, when the pendulum second layer, put along the gap of ground floor, the spacing of going here and there when balance wants suitably, neat, occupy and toothpick skewer covered tightly with pad afterwards; Warehouse-in quick-frozen, quick freezing temperature is controlled at below-30 DEG C, and after quick-frozen, product center temperature is controlled at below-18 DEG C.
Step 7, pack are preserved
Toothpick skewer after quick-frozen packing specification is as requested packed to preservation, and storage temperature is controlled at below-18 DEG C.
Embodiment 3
Selection, requirement and the storage of step 1, raw material
(1) the healthy chicken through being up to the standards is divided into the large brisket of chicken and chicken ear meat under 12 DEG C of conditions.
(2) ingredient requirement free from extraneous odour, without residual bone, without inflammation, fresh glossy without extravasated blood, peeling and color, fat content≤8%; The large brisket of chicken requires without chest limit meat, and chicken ear meat requires the few and free from admixture of oily limit content.
(3) banking system
Fresh goods raw material: be chilled in advance 2 DEG C of donor center temperature.
Freeze product raw material: it is freezing that employing plate freezes mode, every plate 10Kg, quick-frozen under-35 DEG C of conditions, donor center temperature is controlled at below-18 DEG C.
The preparation of step 2, raw material
(1) freezing product raw material need to naturally thaw in negative catalysis, and thaw point is controlled at 10~15 DEG C, and thawing time is in 24 hours, and after thawing, donor center temperature is controlled at 3 DEG C; Fresh goods raw material does not need to thaw, and can be directly used in production through after the assay was approved.
(2) weigh each raw material according to the formula of toothpick skewer, it is that the fritter of 6g is for subsequent use that 100 portions of large briskets of chicken or chicken ear meat are cut into weight.
Step 3, pickle the preparation of feed liquid
Weigh each auxiliary material according to the formula of toothpick skewer, 0.03 part of capsicum red pigment is joined in 2 parts of soybean salad oils and mixed, obtain mixture A, set aside for use; Rising green pepper cure, 3.2 parts as closely linked as flesh and blood cure, 0.3 part of carragheen, 0.25 part of chicken paste, 0.99 part of composite phosphate, 1.5 parts of cornstarch, 1 part of soybean protein isolate by 4.5 parts joins in 25.5 portions of frozen water successively, stir while adding evenly, obtain mixture B, set aside for use; 1.5 parts of soybean dietary fibers and remaining 1.5 parts of cornstarch are joined in remaining 25.5 portions of frozen water successively, stir while adding evenly, obtain mixture C, set aside for use; Finally the mixture A of above-mentioned preparation, mixture B and mixture C are mixed, must pickle feed liquid, the temperature of pickling feed liquid is controlled at 2 DEG C.
Step 4, tumbling
(1) feed liquid of pickling of pickling in large the chicken of well cutting in step 2 brisket or chicken ear meat and step 3 is poured in the tumbler after sterilization successively, tumbling parameter is: vacuum is-0.085Mpa, rotating speed is 6 turn/min, time amounts to 50min: i.e. forward tumbling 20min, intermittently 10min, then the tumbling 20min that reverses.
(2) by the large brisket of chicken good tumbling or chicken ear meat and pickle feed liquid leave standstill between leave standstill 10h, leave standstill between temperature be controlled at 2 DEG C.
Step 5, wear string
Require to select the toothpick of appropriate size to pierce according to the weight of every string, string is heavy to be determined as required, and every string is 9~12g.
Step 6, balance, quick-frozen
The toothpick skewer piercing is placed on the square plate that is covered with two pads, every dish is two-layer, put evenly for every layer, interval 1~1.5cm between every string, while putting, must embark on journey, not allow to leave about, when the pendulum second layer, put along the gap of ground floor, the spacing of going here and there when balance wants suitably, neat, occupy and toothpick skewer covered tightly with pad afterwards; Warehouse-in quick-frozen, quick freezing temperature is controlled at below-30 DEG C, and after quick-frozen, product center temperature is controlled at below-18 DEG C.
Step 7, pack are preserved
Toothpick skewer after quick-frozen packing specification is as requested packed to preservation, and storage temperature is controlled at below-18 DEG C.
Test example 1
Toothpick skewer prepared by the present invention is made prepared food through after fried, and the yield of fried rear product is 82.6%, after then tasting through the people of all ages and classes section, draw to draw a conclusion: color and luster is pleasing to the eye soft, seeing and having very much appetite, the mouthfeel of tasting is good, peppery degree is suitable, all-ages.Trial test result is as shown in table 1.
Table 1

Claims (10)

1. toothpick skewer, is characterized in that, comprises following component in parts by weight:
100 parts of the large brisket of chicken or chicken ear meat;
Rise 4.4~4.6 parts of green pepper cures;
3.15~3.25 parts of as closely linked as flesh and blood cures;
0.29~0.31 part of carragheen;
0.24~0.26 part of chicken paste;
0.98~1 part of composite phosphate;
1.4~1.6 parts of soybean dietary fibers;
2.8~3.2 parts of cornstarch;
1.9~2.1 parts of soybean salad oils;
0.016~0.045 part of capsicum red pigment;
0.9~1.1 part of soybean protein isolate;
48~55 parts of frozen water.
2. toothpick skewer according to claim 1, is characterized in that, described in to rise green pepper cure be 4.5 parts.
3. toothpick skewer according to claim 1, is characterized in that, described as closely linked as flesh and blood that cure is 3.2 parts.
4. toothpick skewer according to claim 1, is characterized in that, described soybean dietary fiber is 1.5 parts.
5. the production technology of toothpick skewer as claimed in claim 1, is characterized in that, this technique is realized by following steps:
Selection, requirement and the storage of step 1, raw material
(1) the healthy chicken through being up to the standards is divided into the large brisket of chicken and chicken ear meat under 12 DEG C of conditions;
(2) ingredient requirement free from extraneous odour, without residual bone, without inflammation, fresh glossy without extravasated blood, peeling and color, fat content≤8%; The large brisket of chicken requires without chest limit meat, and chicken ear meat requires the few and free from admixture of oily limit content;
(3) banking system
Fresh goods raw material: be chilled in advance 0~4 DEG C of donor center temperature;
Freeze product raw material: it is freezing that employing plate freezes mode, every plate 10Kg, quick-frozen under-35 DEG C of conditions, donor center temperature is controlled at below-18 DEG C;
The preparation of step 2, raw material
(1) freezing product raw material need to naturally thaw in negative catalysis, and thaw point is controlled at 10~15 DEG C, and thawing time is in 24 hours, and after thawing, donor center temperature is controlled at 0~6 DEG C; Fresh goods raw material does not need to thaw, and can be directly used in production through after the assay was approved;
(2) weigh each raw material according to the formula of toothpick skewer, it is that the fritter of 6~9g is for subsequent use that 100 portions of large briskets of chicken or chicken ear meat are cut into weight;
Step 3, pickle the preparation of feed liquid
Weigh each auxiliary material according to the formula of toothpick skewer, 0.045~0.016 part of capsicum red pigment is joined in 1.9~2.1 parts of soybean salad oils and mixed, obtain mixture A, set aside for use; Rising green pepper cure, 3.15~3.25 parts as closely linked as flesh and blood cure, 0.29~0.31 part of carragheen, 0.24~0.26 part of chicken paste, 0.98~1 part of composite phosphate, the half of 2.8~3.2 parts of cornstarch, 0.9~1.1 part of soybean protein isolate by 4.4~4.6 parts joins in the half of 48~55 portions of frozen water successively, stir while adding evenly, obtain mixture B, set aside for use; Second half of 1.4~1.6 parts of soybean dietary fibers and 2.8~3.2 parts of cornstarch joined in second half of 48~55 portions of frozen water successively, stir while adding evenly, obtain mixture C, set aside for use; Finally the mixture A of above-mentioned preparation, mixture B and mixture C are mixed, must pickle feed liquid, the temperature of pickling feed liquid is controlled at 0~4 DEG C;
Step 4, tumbling
(1) feed liquid of pickling of pickling in large the chicken of well cutting in step 2 brisket or chicken ear meat and step 3 is poured in the tumbler after sterilization successively, tumbling parameter is: vacuum is-0.08~-0.09Mpa, rotating speed is 6 turn/min, time amounts to 50min: i.e. forward tumbling 20min, intermittently 10min, then the tumbling 20min that reverses;
(2) by the large brisket of chicken good tumbling or chicken ear meat and pickle feed liquid leave standstill between leave standstill 8~12h, leave standstill between temperature be controlled at 0~4 DEG C;
Step 5, wear string
Require to select the toothpick of appropriate size to pierce according to the weight of every string, string is heavy to be determined as required, and every string is 9~12g;
Step 6, warehouse-in quick-frozen, quick freezing temperature is controlled at below-30 DEG C, and after quick-frozen, product center temperature is controlled at below-18 DEG C;
Step 7, pack are preserved
Toothpick skewer after quick-frozen packing specification is as requested packed to preservation, and storage temperature is controlled at below-18 DEG C.
6. the production technology of toothpick skewer according to claim 5, it is characterized in that, further comprising the steps of between step 5 and step 6: balance, is placed in the toothpick skewer piercing on the square plate that is covered with two pads, every dish is two-layer, put evenly for every layer, interval 1~1.5cm between every string, must embark on journey while putting, do not allow to leave about, pendulum is put along the gap of ground floor when the second layer, and the spacing of going here and there when balance wants suitably, neat, occupies strength of character skewer to be covered tightly with pad afterwards.
7. the production technology of toothpick skewer according to claim 5, is characterized in that, described in to rise green pepper cure be 4.5 parts.
8. the production technology of toothpick skewer according to claim 5, is characterized in that, described as closely linked as flesh and blood that cure is 3.2 parts.
9. the production technology of toothpick skewer according to claim 5, is characterized in that, described soybean dietary fiber is 1.5 parts.
10. the production technology of toothpick skewer according to claim 5, is characterized in that, 0.03 part of described capsicum red pigment.
CN201410472931.1A 2014-09-16 2014-09-16 Toothpick chicken kebab and production process thereof CN104172227A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410472931.1A CN104172227A (en) 2014-09-16 2014-09-16 Toothpick chicken kebab and production process thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410472931.1A CN104172227A (en) 2014-09-16 2014-09-16 Toothpick chicken kebab and production process thereof

Publications (1)

Publication Number Publication Date
CN104172227A true CN104172227A (en) 2014-12-03

Family

ID=51953792

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410472931.1A CN104172227A (en) 2014-09-16 2014-09-16 Toothpick chicken kebab and production process thereof

Country Status (1)

Country Link
CN (1) CN104172227A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN106071953A (en) * 2016-06-27 2016-11-09 濮阳市德信食品有限公司 A kind of Delicious meat and preparation method thereof
CN107198137A (en) * 2017-07-15 2017-09-26 诸城市东方食品有限公司 A kind of pigeon breast steak and its processing method
CN107232520A (en) * 2017-07-15 2017-10-10 诸城市东方食品有限公司 A kind of snowflake steak and its processing method
CN107334083A (en) * 2017-07-15 2017-11-10 诸城市东方食品有限公司 Raw small brisket string of chicken processed of one kind and preparation method thereof

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101185517A (en) * 2007-11-27 2008-05-28 山东新昌集团有限公司 Method for processing chicken chest skewer
CN101601472A (en) * 2009-07-06 2009-12-16 山东好当家海洋发展股份有限公司 A kind of preparation method of diet fiber health-care fish sausage
CN102302170A (en) * 2011-07-04 2012-01-04 天津宝迪农业科技股份有限公司 Black pepper flavored skewered pork and preparation method thereof
CN102450664A (en) * 2010-11-02 2012-05-16 山东六和集团有限公司 Uncooked Sichuan-flavored shashlik and preparation method thereof
CN102599532A (en) * 2012-04-19 2012-07-25 四川高金食品股份有限公司 Ready-to-eat meat food and manufacturing process thereof
CN102613593A (en) * 2012-03-21 2012-08-01 湖北宝迪农业科技有限公司 Making process of skin and meat mixture

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101185517A (en) * 2007-11-27 2008-05-28 山东新昌集团有限公司 Method for processing chicken chest skewer
CN101601472A (en) * 2009-07-06 2009-12-16 山东好当家海洋发展股份有限公司 A kind of preparation method of diet fiber health-care fish sausage
CN102450664A (en) * 2010-11-02 2012-05-16 山东六和集团有限公司 Uncooked Sichuan-flavored shashlik and preparation method thereof
CN102302170A (en) * 2011-07-04 2012-01-04 天津宝迪农业科技股份有限公司 Black pepper flavored skewered pork and preparation method thereof
CN102613593A (en) * 2012-03-21 2012-08-01 湖北宝迪农业科技有限公司 Making process of skin and meat mixture
CN102599532A (en) * 2012-04-19 2012-07-25 四川高金食品股份有限公司 Ready-to-eat meat food and manufacturing process thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
费英敏: "速冻膳食纤维鸡肉丸的研制", 《肉类研究》 *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN106071953A (en) * 2016-06-27 2016-11-09 濮阳市德信食品有限公司 A kind of Delicious meat and preparation method thereof
CN107198137A (en) * 2017-07-15 2017-09-26 诸城市东方食品有限公司 A kind of pigeon breast steak and its processing method
CN107232520A (en) * 2017-07-15 2017-10-10 诸城市东方食品有限公司 A kind of snowflake steak and its processing method
CN107334083A (en) * 2017-07-15 2017-11-10 诸城市东方食品有限公司 Raw small brisket string of chicken processed of one kind and preparation method thereof

Similar Documents

Publication Publication Date Title
CN103005480B (en) Method for processing marinated beef with bean fragrance and marinated beef with bean fragrance
CN102771823B (en) Cooked lamb shashlik and method for making same
CN103005485B (en) Method for processing bepig trotter and bepig trotter
CN102406188B (en) Minced fish food formed by compounding vegetable crops with minced fish and processing method thereof
CN103340431B (en) Automatic braised chicken production system and automatic braised chicken production process
CN101946911B (en) Succulent fish ball containing stuffing and preparation method thereof
CN103238854B (en) Production method of air-dried yak meat
CN103462064B (en) Chicken jerky and preparation method thereof
CN102204694B (en) Manufacturing method of tea scented sauced meat dried by air
CN101731642B (en) Process for preparing dried beef by dehydrating and salting
CN102578612B (en) Method for producing spicy chicken product
CN103330222A (en) Beef granules and manufacturing method
CN101263913B (en) Panada composition for flour-coating meat food capable of being frozen and pre-fried by microwave and products produced by the composition
CN102132906B (en) Method for producing instant leisure peeled prawn food
CN103653060B (en) Butterfly bread shrimp and preparation method thereof
CN103005518B (en) Fish skin pork dumpling and preparation method thereof
CN102771824B (en) Hair-darkening and beautifying cuttlefish sausage and method for making same
CN104012988A (en) Corncob powder sausage and making method thereof
CN102524835B (en) Kelp cuttlefish ball and preparation method thereof
CN101884414B (en) Soup stuffed fish balls and making method thereof
CN102726742B (en) Beef stick and preparation method thereof
CN101595997B (en) Novel chicken block taking hydrophilic compound gel and soybean protein as functional auxiliary materials and preparation method thereof
CN102423089B (en) Core eel ball and preparation method thereof
CN103315325A (en) Spiced beef and its preparation method
CN101485470B (en) High-calcium nutrient health-care meat sausage with local flavor and method for producing the same

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20141203

RJ01 Rejection of invention patent application after publication