CN104207163B - A kind of manufacture method of quick-freezing halogen ginned cotton - Google Patents

A kind of manufacture method of quick-freezing halogen ginned cotton Download PDF

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Publication number
CN104207163B
CN104207163B CN201410426951.5A CN201410426951A CN104207163B CN 104207163 B CN104207163 B CN 104207163B CN 201410426951 A CN201410426951 A CN 201410426951A CN 104207163 B CN104207163 B CN 104207163B
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gallus domesticus
quality
corium gallus
merr
stew
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CN104207163A (en
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赵军武
刘清霞
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HEBI YONGDA FOOD Co Ltd
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HEBI YONGDA FOOD Co Ltd
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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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
    • 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
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives

Abstract

The invention discloses the manufacture method of a kind of quick-freezing halogen ginned cotton, by bulk Corium Gallus domesticus blanching 5 ~ 10 minutes when 80 ~ 90 DEG C, then 8 ~ 12 hours are pickled with pickling liquid mix homogeneously, by the Glycine max (L.) Merr. and stew in soy sauce liquid mix homogeneously stew in soy sauce 3 ~ 15 minutes, by Ovum Gallus domesticus album uniform application in spiced beancurd epidermis face, 3 layers of Glycine max (L.) Merr. bonding are obtained multilamellar spiced beancurd skin, then in Special disc, first spread multilamellar spiced beancurd skin, Corium Gallus domesticus is pickled again on one layer of multilamellar spiced beancurd skin upper berth, then pickling Corium Gallus domesticus upper berth one layer multi-layer spiced beancurd skin, repeating 2 ~ 3 times; Cooling compacting after multilayer composite product steaming and decocting after molding, packs after cutting. The quick-freezing halogen ginned cotton section that the present invention makes is attractive in appearance, well arranged red and white, nutritious, fragrant and oiliness, instant, meat and vegetables perfect adaptation, the meticulous collocation of Corium Gallus domesticus and dried tofu, unique flavor, enable consumers in general to be convenient to use the food having dried tofu and Corium Gallus domesticus double nutrition value concurrently.

Description

A kind of manufacture method of quick-freezing halogen ginned cotton
Technical field
The present invention relates to one with Corium Gallus domesticus, the Glycine max (L.) Merr. is primary raw material, by the manufacture method of raw material processed, the quick-freezing halogen ginned cotton modulation series products pickling seasoning, low temperature compacting, cutting, vacuum packaging.
Background technology
The health-care effect major embodiment of Corium Gallus domesticus contains abundant collagen protein wherein, and collagen protein has very important effect in human body skin, has good support force, just as the reinforcing bar framework propping up skin histology, skin can be allowed to seem very plump. so, Corium Gallus domesticus dish has effect of aesthetic health care more, simultaneously Corium Gallus domesticus also have spleen invigorating, lung moistening, reinforce the kidney, relieving constipation, benefit essence effect, but the fat content of Corium Gallus domesticus is high, too much eating to cause cholesterol to raise, and the lecithin that dried tofu contains can remove the cholesterol being attached in blood vessel wall, prevent sclerosis of blood vessels, prevention cardiovascular disease, cardioprotection contains several mineral materials simultaneously, supplement calcium, therefore Corium Gallus domesticus and dried tofu perfection are arranged in pairs or groups, break through the processing technology that product is traditional, consumers in general are enable to be convenient to use the food having dried tofu and Corium Gallus domesticus double nutrition value concurrently, eliminate the negative worry of edible Corium Gallus domesticus, it is of value to the healthy living of consumer, expand the range of choice of chicken meat food simultaneously, realize making full use of of Corium Gallus domesticus, improve added value, traditional processing method adopts preservation by low temperature, shelf life is short, the shortcoming of circulation inconvenience.
Summary of the invention
It is an object of the invention to provide a kind of with Corium Gallus domesticus, the Glycine max (L.) Merr. for primary raw material, manufacture method by processed, the quick-freezing halogen ginned cotton pickling seasoning, low temperature compacting, cutting, vacuum packaging, quick-freezing, the product quick-freezing that the method makes preserves, well arranged, compact structure, nutrition is delicious, instant bagged.
For achieving the above object, the present invention is by the following technical solutions:
A kind of manufacture method of quick-freezing halogen ginned cotton, step is as follows:
(1) Corium Gallus domesticus blanching: select fresh bulk Corium Gallus domesticus, removes superabundant fats and cleans up, and boiling water is cooked, when 80 ~ 90 DEG C, and blanching 5 ~ 10 minutes;
(2) cooling is pickled: by the Corium Gallus domesticus after blanching and pickling liquid mix homogeneously, pickle when 2 ~ 6 DEG C 8 ~ 12 hours, and once, the quality of pickling liquid is 1 ~ 1.5 times of Corium Gallus domesticus quality in stirring in every 4 hours;
(3) Glycine max (L.) Merr. stew in soy sauce: by the Glycine max (L.) Merr. and stew in soy sauce liquid mix homogeneously, stew in soy sauce 3 ~ 15 minutes, obtains spiced beancurd skin when 80 ~ 90 DEG C, the quality of pickling liquid is 1 ~ 1.5 times of Glycine max (L.) Merr. quality;
(4) molding: first by Ovum Gallus domesticus album uniform application in spiced beancurd epidermis face, 3 layers of Glycine max (L.) Merr. bonding are obtained multilamellar spiced beancurd skin, then in Special disc, first spread multilamellar spiced beancurd skin, Corium Gallus domesticus is pickled again on one layer of multilamellar spiced beancurd skin upper berth, the mass ratio of spiced beancurd skin and Corium Gallus domesticus ranges for 1.5 ~ 2.0:2.5 ~ 3.0, then pickling Corium Gallus domesticus upper berth one layer multi-layer spiced beancurd skin, repeating 2 ~ 3 times;
(5) processed: by steaming and decocting 30 ~ 45 minutes when 80 ~ 95 DEG C of the multilayer composite product after step (4) molding, then again 0 ~ 4 DEG C when cooling compacting 8 ~ 18 hours;
(6) packaging: packing after the product cutting after processed, and be placed under-24 DEG C of conditions quick-freezing to central temperature less than-18 DEG C, finished product stores when-18 DEG C and transports.
The pickling liquid of described step (2) is with the quality of Corium Gallus domesticus for benchmark, stew in soy sauce liquid in step (3) is with the quality of the Glycine max (L.) Merr. for benchmark, and composition and ratio is as follows: drinking water 15 ~ 30% water solublity five spice powder 1 ~ 3%, flavouring powder 0.1 ~ 0.4%, halogen meat essence cream 0.2 ~ 0.6%, Sal 4 ~ 6%, white sugar 5 ~ 10%, monosodium glutamate 0.2 ~ 0.8%, I+G0.03 ~ 0.06%, sodium erythorbate 0.1 ~ 0.3%, sodium lactate 0.2 ~ 1.0%, adopt this pickling liquid to can be made into the quick-freezing halogen ginned cotton of spiced.
The pickling liquid of described step (2) is with the quality of Corium Gallus domesticus for benchmark, stew in soy sauce liquid in step (3) is with the quality of the Glycine max (L.) Merr. for benchmark, composition and ratio is as follows: water solublity five spice powder 1 ~ 3%, bubble green pepper water 10 ~ 20%, bubble green pepper 5 ~ 10%, citric acid 0.2 ~ 1.2%, white vinegar 0.1 ~ 1%, sodium diacetate 0.4 ~ 2%, Chinese liquor 0.5 ~ 3%, water solublity Fructus Capsici powder 0.5 ~ 1%, Sal 4 ~ 8%, white sugar 5 ~ 10%, monosodium glutamate 0.8 ~ 1.0%, I+G0.03 ~ 0.06%, sodium erythorbate 0.1 ~ 0.3%, adopt this stew in soy sauce liquid to can be made into the quick-freezing halogen ginned cotton of pickled pepper flavor.
The pickling liquid of described step (2) is with the quality of Corium Gallus domesticus for benchmark, stew in soy sauce liquid in step (3) is with the quality of the Glycine max (L.) Merr. for benchmark, composition and ratio is as follows: water solublity Fructus Capsici powder 0.5 ~ 1.5%, water solublity Zanthoxyli Bungeani powder 0.05 ~ 1.5%, water solublity five spice powder 0.1 ~ 0.3%, Sucus Zingberis 0.05 ~ 1%, Sal 4 ~ 6%, white sugar 5 ~ 10%, monosodium glutamate 0.8 ~ 1.0%, I+G0.03 ~ 0.06%, adopts this pickling liquid to can be made into the quick-freezing halogen ginned cotton of spicy.
Beneficial effects of the present invention: the quick-freezing halogen ginned cotton section that the present invention makes is attractive in appearance, well arranged red and white, nutritious, fragrant and oiliness, instant, assorted cold dishes works very well, there is certain consumption demand; The meticulous collocation of meat and vegetables perfect adaptation, Corium Gallus domesticus and dried tofu, unique flavor, enable consumers in general to be convenient to use the food having dried tofu and Corium Gallus domesticus double nutrition value concurrently, eliminate the negative worry of edible Corium Gallus domesticus, be of value to the healthy living of consumer; Simultaneously improve Product Process and manufacture method, increase quick-freezing technique and preserve the original quality of food, preserve food nutrition to greatest extent; Quick-freezing halogen ginned cotton to adopt quick-freezing technique, low temperature prepared food production line balance, not only solve manufactured goods can not long term storage, the problems such as shelf life is short, circulation inconvenience, and widened product channel rate; Finished product has the mouthfeel of beans spiced and stewed food, and compared with beans halogen canned pack, quick-freezing halogen ginned cotton processing simplicity, less costly, shelf life storage is relatively long, expands the range of choice of chicken meat food simultaneously, it is achieved making full use of of Corium Gallus domesticus, improves added value.
Detailed description of the invention
Embodiment 1
The manufacture method of the spiced quick-freezing halogen ginned cotton of the present embodiment, step is as follows:
(1) Corium Gallus domesticus blanching: select fresh bulk Corium Gallus domesticus, removes superabundant fats and cleans up, and boiling water is cooked, when 80 ~ 90 DEG C, and blanching 5 ~ 10 minutes;
(2) cooling is pickled: by the Corium Gallus domesticus after blanching and pickling liquid mix homogeneously, pickle when 2 ~ 6 DEG C 8 ~ 12 hours, and once, the quality of pickling liquid is 1 ~ 1.5 times of Corium Gallus domesticus quality in stirring in every 4 hours; With the quality of Corium Gallus domesticus and the Glycine max (L.) Merr. for benchmark, the composition and ratio of pickling liquid is as follows: drinking water 15 ~ 30% water solublity five spice powder 1 ~ 3%, flavouring powder (Liaocheng Feng Hu essence and flavoring agent company limited) 0.1 ~ 0.4%, halogen meat essence cream (Liaocheng Feng Hu essence and flavoring agent company limited) 0.2 ~ 0.6%, Sal 4 ~ 6%, white sugar 5 ~ 10%, monosodium glutamate 0.2 ~ 0.8%, I+G0.03 ~ 0.06%, sodium erythorbate 0.1 ~ 0.3%, sodium lactate 0.2 ~ 1.0%;
(3) Glycine max (L.) Merr. stew in soy sauce: by the Glycine max (L.) Merr. and stew in soy sauce liquid mix homogeneously, the halogen 3 ~ 15 minutes when 80 ~ 90 DEG C, obtain spiced beancurd skin, the quality of stew in soy sauce liquid is 1 ~ 1.5 times of Glycine max (L.) Merr. quality; With the quality of the Glycine max (L.) Merr. for benchmark, the composition and ratio of stew in soy sauce liquid is as follows: drinking water 15 ~ 30% water solublity five spice powder 1 ~ 3%, flavouring powder 0.1 ~ 0.4%, halogen meat essence cream 0.2 ~ 0.6%, Sal 4 ~ 6%, white sugar 5 ~ 10%, monosodium glutamate 0.2 ~ 0.8%, I+G0.03 ~ 0.06%, sodium erythorbate 0.1 ~ 0.3%, sodium lactate 0.2 ~ 1.0%;
(4) molding: first by Ovum Gallus domesticus album uniform application in spiced beancurd epidermis face, 3 layers of Glycine max (L.) Merr. bonding are obtained multilamellar spiced beancurd skin, then in Special disc, first spread multilamellar spiced beancurd skin, Corium Gallus domesticus is pickled again on one layer of multilamellar spiced beancurd skin upper berth, the mass ratio of spiced beancurd skin and Corium Gallus domesticus ranges for 1.5 ~ 2.0:2.5 ~ 3.0, then pickling Corium Gallus domesticus upper berth one layer multi-layer spiced beancurd skin, repeating 2 ~ 3 times;
(5) processed: by steaming and decocting 30 ~ 45 minutes when 80 ~ 95 DEG C of the multilayer composite product after step (4) molding;
(6) packaging: packing after the product cutting after processed, and be placed under-24 DEG C of conditions quick-freezing to central temperature less than-18 DEG C, finished product stores when-18 DEG C and transports.
Embodiment 2
The manufacture method of the spiced quick-freezing halogen ginned cotton of the present embodiment, step is as follows:
(1) Corium Gallus domesticus blanching: select fresh bulk Corium Gallus domesticus, removes superabundant fats and cleans up, and boiling water is cooked, when 80 DEG C, and blanching 10 minutes;
(2) cooling is pickled: by the Corium Gallus domesticus after blanching and pickling liquid mix homogeneously, pickle when 2 DEG C 12 hours, and once, the quality of pickling liquid is 1 times of Corium Gallus domesticus quality in stirring in every 4 hours; With the quality of Corium Gallus domesticus and the Glycine max (L.) Merr. for benchmark, the composition and ratio of pickling liquid is as follows: drinking water 15% water solublity five spice powder 1%, flavouring powder 0.1%, halogen meat essence cream 0.2%, Sal 4%, white sugar 5%, monosodium glutamate 0.2%, I+G0.03%, sodium erythorbate 0.1%, sodium lactate 0.2%;
(3) Glycine max (L.) Merr. stew in soy sauce: by the Glycine max (L.) Merr. and stew in soy sauce liquid mix homogeneously, the halogen 15 minutes when 80 DEG C, obtain spiced beancurd skin, the quality of stew in soy sauce liquid is 1 times of Glycine max (L.) Merr. quality; With the quality of the Glycine max (L.) Merr. for benchmark, the composition and ratio of stew in soy sauce liquid is as follows: drinking water 15% water solublity five spice powder 1%, flavouring powder 0.1%, halogen meat essence cream 0.2%, Sal 4%, white sugar 5%, monosodium glutamate 0.2%, I+G0.03%, sodium erythorbate 0.1%, sodium lactate 0.2%;
(4) molding: first by Ovum Gallus domesticus album uniform application in spiced beancurd epidermis face, 3 layers of Glycine max (L.) Merr. bonding are obtained multilamellar spiced beancurd skin, then in Special disc, first spread multilamellar spiced beancurd skin, Corium Gallus domesticus is pickled again on one layer of multilamellar spiced beancurd skin upper berth, the mass ratio of spiced beancurd skin and Corium Gallus domesticus ranges for 1.5:2.5, then pickling Corium Gallus domesticus upper berth one layer multi-layer spiced beancurd skin, repeating 2 times;
(5) processed: by steaming and decocting 45 minutes when 80 DEG C of the multilayer composite product after step (4) molding;
(6) packaging: packing after the product cutting after processed, and be placed under-24 DEG C of conditions quick-freezing to central temperature less than-18 DEG C, finished product stores when-18 DEG C and transports.
Embodiment 3
The manufacture method of the spiced quick-freezing halogen ginned cotton of the present embodiment, step is as follows:
(1) Corium Gallus domesticus blanching: select fresh bulk Corium Gallus domesticus, removes superabundant fats and cleans up, and boiling water is cooked, when 90 DEG C, and blanching 5 minutes;
(2) cooling is pickled: by the Corium Gallus domesticus after blanching and pickling liquid mix homogeneously, pickle when 6 DEG C 8 hours, and once, the quality of pickling liquid is 1.5 times of Corium Gallus domesticus quality in stirring in every 4 hours; With the quality of Corium Gallus domesticus and the Glycine max (L.) Merr. for benchmark, the composition and ratio of pickling liquid is as follows: drinking water 30% water solublity five spice powder 3%, flavouring powder 0.4%, halogen meat essence cream 0.6%, Sal 6%, white sugar 10%, monosodium glutamate 0.8%, I+G0.06%, sodium erythorbate 0.3%, sodium lactate 1.0%;
(3) Glycine max (L.) Merr. stew in soy sauce: by the Glycine max (L.) Merr. and stew in soy sauce liquid mix homogeneously, the halogen 3 minutes when 90 DEG C, obtain spiced beancurd skin, the quality of stew in soy sauce liquid is 1.5 times of Glycine max (L.) Merr. quality; With the quality of the Glycine max (L.) Merr. for benchmark, the composition and ratio of stew in soy sauce liquid is as follows: drinking water 30% water solublity five spice powder 3%, flavouring powder 0.4%, halogen meat essence cream 0.6%, Sal 6%, white sugar 10%, monosodium glutamate 0.8%, I+G0.06%, sodium erythorbate 0.3%, sodium lactate 1.0%;
(4) molding: first by Ovum Gallus domesticus album uniform application in spiced beancurd epidermis face, 3 layers of Glycine max (L.) Merr. bonding are obtained multilamellar spiced beancurd skin, then in Special disc, first spread multilamellar spiced beancurd skin, Corium Gallus domesticus is pickled again on one layer of multilamellar spiced beancurd skin upper berth, the mass ratio of spiced beancurd skin and Corium Gallus domesticus ranges for 2.0:3.0, then pickling Corium Gallus domesticus upper berth one layer multi-layer spiced beancurd skin, repeating 3 times;
(5) processed: by steaming and decocting 30 minutes when 95 DEG C of the multilayer composite product after step (4) molding;
(6) packaging: packing after the product cutting after processed, and be placed under-24 DEG C of conditions quick-freezing to central temperature less than-18 DEG C, finished product stores when-18 DEG C and transports.
Embodiment 4
The manufacture method of the spiced quick-freezing halogen ginned cotton of the present embodiment, step is as follows:
(1) Corium Gallus domesticus blanching: select fresh bulk Corium Gallus domesticus, removes superabundant fats and cleans up, and boiling water is cooked, when 85 DEG C, and blanching 8 minutes;
(2) cooling is pickled: by the Corium Gallus domesticus after blanching and pickling liquid mix homogeneously, pickle when 5 DEG C 8 ~ 12 hours, and once, the quality of pickling liquid is 1.2 times of Corium Gallus domesticus quality in stirring in every 4 hours; With the quality of Corium Gallus domesticus and the Glycine max (L.) Merr. for benchmark, the composition and ratio of pickling liquid is as follows: drinking water 20% water solublity five spice powder 2%, flavouring powder 0.3%, halogen meat essence cream 0.5%, Sal 5%, white sugar 8%, monosodium glutamate 0.5%, I+G0.05%, sodium erythorbate 0.2%, sodium lactate 0.5%;
(3) Glycine max (L.) Merr. stew in soy sauce: by the Glycine max (L.) Merr. and stew in soy sauce liquid mix homogeneously, the halogen 3 ~ 15 minutes when 85 DEG C, obtain spiced beancurd skin, the quality of stew in soy sauce liquid is 1.2 times of Glycine max (L.) Merr. quality; With the quality of the Glycine max (L.) Merr. for benchmark, the composition and ratio of stew in soy sauce liquid is as follows: drinking water 20% water solublity five spice powder 2%, flavouring powder 0.3%, halogen meat essence cream 0.5%, Sal 5%, white sugar 8%, monosodium glutamate 0.5%, I+G0.05%, sodium erythorbate 0.2%, sodium lactate 0.5%;
(4) molding: first by Ovum Gallus domesticus album uniform application in spiced beancurd epidermis face, 3 layers of Glycine max (L.) Merr. bonding are obtained multilamellar spiced beancurd skin, then in Special disc, first spread multilamellar spiced beancurd skin, Corium Gallus domesticus is pickled again on one layer of multilamellar spiced beancurd skin upper berth, the mass ratio of spiced beancurd skin and Corium Gallus domesticus ranges for 1.8:2.6, then pickling Corium Gallus domesticus upper berth one layer multi-layer spiced beancurd skin, repeating 2 times;
(5) processed: by steaming and decocting 40 minutes when 90 DEG C of the multilayer composite product after step (4) molding;
(6) packaging: packing after the product cutting after processed, and be placed under-24 DEG C of conditions quick-freezing to central temperature less than-18 DEG C, finished product stores when-18 DEG C and transports.
Embodiment 5
The manufacture method of the pickled pepper flavor quick-freezing halogen ginned cotton of the present embodiment:
With the quality of Corium Gallus domesticus for benchmark, the composition and ratio of pickling liquid is as follows: drinking water 40%, water solublity five spice powder 1%, bubble green pepper water 10%, steeps green pepper 5%, citric acid 0.2%, white vinegar 0.1%, sodium diacetate 0.4%, Chinese liquor 0.5%, water solublity Fructus Capsici powder 0.5%, Sal 4%, white sugar 5%, monosodium glutamate 0.8%, I+G0.03%, sodium erythorbate 0.1%;
With the quality of the Glycine max (L.) Merr. for benchmark, the composition and ratio of stew in soy sauce liquid is as follows: drinking water 40%, water solublity five spice powder 1%, bubble green pepper water 10%, steeps green pepper 5%, citric acid 0.2%, white vinegar 0.1%, sodium diacetate 0.4%, Chinese liquor 0.5%, water solublity Fructus Capsici powder 0.5%, Sal 4%, white sugar 5%, monosodium glutamate 0.8%, I+G0.03%, sodium erythorbate 0.1%;
All the other steps are with embodiment 2.
Embodiment 6
The manufacture method of the pickled pepper flavor quick-freezing halogen ginned cotton of the present embodiment:
With the quality of Corium Gallus domesticus for benchmark, the composition and ratio of pickling liquid is as follows: drinking water 60%, water solublity five spice powder 3%, bubble green pepper water 20%, steeps green pepper 10%, citric acid 1.2%, white vinegar 1%, sodium diacetate 2%, Chinese liquor 3%, water solublity Fructus Capsici powder 1%, Sal 6%, white sugar 10%, monosodium glutamate 1.0%, I+G0.06%, sodium erythorbate 0.3%;
With the quality of the Glycine max (L.) Merr. for benchmark, the composition and ratio of stew in soy sauce liquid is as follows: drinking water 60%, water solublity five spice powder 3%, bubble green pepper water 20%, steeps green pepper 10%, citric acid 1.2%, white vinegar 1%, sodium diacetate 2%, Chinese liquor 3%, water solublity Fructus Capsici powder 1%, Sal 6%, white sugar 10%, monosodium glutamate 1.0%, I+G0.06%, sodium erythorbate 0.3%;
All the other steps are with embodiment 3.
Embodiment 7
The manufacture method of the pickled pepper flavor quick-freezing halogen ginned cotton of the present embodiment:
With the quality of Corium Gallus domesticus for benchmark, the composition and ratio of pickling liquid is as follows: drinking water 50%, water solublity five spice powder 2%, bubble green pepper water 15%, steeps green pepper 8%, citric acid 1.0%, white vinegar 0.5%, sodium diacetate 1.0%, Chinese liquor 2.0%, water solublity Fructus Capsici powder 0.8%, Sal 5%, white sugar 8%, monosodium glutamate 0.9%, I+G0.05%, sodium erythorbate 0.2%;
With the quality of the Glycine max (L.) Merr. for benchmark, the composition and ratio of stew in soy sauce liquid is as follows: drinking water 50%, water solublity five spice powder 2%, bubble green pepper water 15%, steeps green pepper 8%, citric acid 1.0%, white vinegar 0.5%, sodium diacetate 1.0%, Chinese liquor 2.0%, water solublity Fructus Capsici powder 0.8%, Sal 5%, white sugar 8%, monosodium glutamate 0.9%, I+G0.05%, sodium erythorbate 0.2%;
All the other steps are with embodiment 4.
Embodiment 8
The manufacture method of the spicy quick-freezing halogen ginned cotton of the present embodiment: with the quality of Corium Gallus domesticus for benchmark, the composition and ratio of pickling liquid is as follows: drinking water 60%, water solublity Fructus Capsici powder 0.5%, water solublity Zanthoxyli Bungeani powder 0.05%, water solublity five spice powder 0.1%, Sucus Zingberis 0.05%, Sal 4%, white sugar 5%, monosodium glutamate 0.8%, I+G0.03%;
With the quality of the Glycine max (L.) Merr. for benchmark, the composition and ratio of stew in soy sauce liquid is as follows: drinking water 60%, water solublity Fructus Capsici powder 0.5%, water solublity Zanthoxyli Bungeani powder 0.05%, water solublity five spice powder 0.1%, Sucus Zingberis 0.05%, Sal 4%, white sugar 5%, monosodium glutamate 0.8%, I+G0.03%;
All the other steps are with embodiment 2.
Embodiment 9
The manufacture method of the spicy quick-freezing halogen ginned cotton of the present embodiment: with the quality of Corium Gallus domesticus for benchmark, the composition and ratio of pickling liquid is as follows: drinking water 80%, water solublity Fructus Capsici powder 1.5%, water solublity Zanthoxyli Bungeani powder 1.5%, water solublity five spice powder 0.3%, Sucus Zingberis 1%, Sal 6%, white sugar 10%, monosodium glutamate 1.0%, I+G0.06%;
With the quality of the Glycine max (L.) Merr. for benchmark, the composition and ratio of stew in soy sauce liquid is as follows: drinking water 80%, water solublity Fructus Capsici powder 1.5%, water solublity Zanthoxyli Bungeani powder 1.5%, water solublity five spice powder 0.3%, Sucus Zingberis 1%, Sal 6%, white sugar 10%, monosodium glutamate 1.0%, I+G0.06%;
All the other steps are with embodiment 3.
Embodiment 10
The manufacture method of the spicy quick-freezing halogen ginned cotton of the present embodiment: with the quality of Corium Gallus domesticus for benchmark, the composition and ratio of pickling liquid is as follows: drinking water 70%, water solublity Fructus Capsici powder 1.0%, water solublity Zanthoxyli Bungeani powder 1.0%, water solublity five spice powder 0.2%, Sucus Zingberis 0.08%, Sal 5%, white sugar 8%, monosodium glutamate 0.9%, I+G0.05%;
With the quality of the Glycine max (L.) Merr. for benchmark, the composition and ratio of stew in soy sauce liquid is as follows: drinking water 70%, water solublity Fructus Capsici powder 1.0%, water solublity Zanthoxyli Bungeani powder 1.0%, water solublity five spice powder 0.2%, Sucus Zingberis 0.08%, Sal 5%, white sugar 8%, monosodium glutamate 0.9%, I+G0.05%;
All the other steps are with embodiment 4.

Claims (4)

1. the manufacture method of a quick-freezing halogen ginned cotton, it is characterised in that step is as follows:
(1) Corium Gallus domesticus blanching: by bulk Corium Gallus domesticus when 80 ~ 90 DEG C, blanching 5 ~ 10 minutes;
(2) cooling is pickled: by the Corium Gallus domesticus after blanching and pickling liquid mix homogeneously, pickling 8 ~ 12 hours when 2 ~ 6 DEG C, the quality of pickling liquid is 1 ~ 1.5 times of Corium Gallus domesticus quality;
(3) Glycine max (L.) Merr. stew in soy sauce: by the Glycine max (L.) Merr. and stew in soy sauce liquid mix homogeneously, the stew in soy sauce 3 ~ 15 minutes when 80 ~ 90 DEG C, the quality of stew in soy sauce liquid is 1 ~ 1.5 times of Glycine max (L.) Merr. quality;
(4) molding: first by Ovum Gallus domesticus album uniform application in spiced beancurd epidermis face, 3 layers of Glycine max (L.) Merr. bonding are obtained multilamellar spiced beancurd skin, then in Special disc, first spread multilamellar spiced beancurd skin, Corium Gallus domesticus is pickled again on one layer of multilamellar spiced beancurd skin upper berth, the mass ratio of spiced beancurd skin and Corium Gallus domesticus is 1.5 ~ 2.0:2.5 ~ 3.0, then pickling Corium Gallus domesticus upper berth one layer multi-layer spiced beancurd skin, repeating 2 ~ 3 times;
(5) processed: by steaming and decocting 30 ~ 45 minutes when 80 ~ 95 DEG C of the multilayer composite product after step (4) molding, then cools down compacting 8 ~ 18 hours when 0 ~ 4 DEG C;
(6) packaging: packing after the product cutting after processed, and be placed under-24 DEG C of conditions quick-freezing to central temperature less than-18 DEG C, finished product stores when-18 DEG C and transports.
2. the manufacture method of quick-freezing halogen ginned cotton according to claim 1, it is characterised in that: the pickling liquid of described step (2) is with the quality of Corium Gallus domesticus for benchmark, and the stew in soy sauce liquid in step (3) is with the quality of the Glycine max (L.) Merr. for benchmark, composition and ratio is as follows: drinking water 60 ~ 80%, water solublity five spice powder 1 ~ 3%, flavouring powder 0.1 ~ 0.4%, halogen meat essence cream 0.2 ~ 0.6%, Sal 4 ~ 6%, white sugar 5 ~ 10%, monosodium glutamate 0.2 ~ 0.8%, I+G0.03 ~ 0.06%, sodium erythorbate 0.1 ~ 0.3%, sodium lactate 0.2 ~ 1.0%.
3. the manufacture method of quick-freezing halogen ginned cotton according to claim 1, it is characterized in that: the pickling liquid of described step (2) is with the quality of Corium Gallus domesticus for benchmark, stew in soy sauce liquid in step (3) is with the quality of the Glycine max (L.) Merr. for benchmark, composition and ratio is as follows: drinking water 40 ~ 60%, water solublity five spice powder 1 ~ 3%, bubble green pepper water 10 ~ 20%, bubble green pepper 5 ~ 10%, citric acid 0.2 ~ 1.2%, white vinegar 0.1 ~ 1%, sodium diacetate 0.4 ~ 2%, Chinese liquor 0.5 ~ 3%, water solublity Fructus Capsici powder 0.5 ~ 1%, Sal 4 ~ 6%, white sugar 5 ~ 10%, monosodium glutamate 0.8 ~ 1.0%I+G0.03 ~ 0.06%, sodium erythorbate 0.1 ~ 0.3%.
4. the manufacture method of quick-freezing halogen ginned cotton according to claim 1, it is characterized in that: the pickling liquid of described step (2) is with the quality of Corium Gallus domesticus for benchmark, and the stew in soy sauce liquid in step (3) is with the quality of the Glycine max (L.) Merr. for benchmark, and composition and ratio is as follows: drinking water 60 ~ 80%, water solublity Fructus Capsici powder 0.5 ~ 1.5%, water solublity Zanthoxyli Bungeani powder 0.05 ~ 1.5%, water solublity five spice powder 0.1 ~ 0.3%, Sucus Zingberis 0.05 ~ 1%, Sal 4 ~ 6%, white sugar 5 ~ 10%, monosodium glutamate 0.8 ~ 1.0%, I+G0.03 ~ 0.06%.
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