CN104286920A - Chicken bone and flesh kebabs and production process thereof - Google Patents
Chicken bone and flesh kebabs and production process thereof Download PDFInfo
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- CN104286920A CN104286920A CN201410472418.2A CN201410472418A CN104286920A CN 104286920 A CN104286920 A CN 104286920A CN 201410472418 A CN201410472418 A CN 201410472418A CN 104286920 A CN104286920 A CN 104286920A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 82
- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 235000015231 kebab Nutrition 0.000 title abstract 7
- 235000013372 meat Nutrition 0.000 claims abstract description 39
- 239000002994 raw material Substances 0.000 claims abstract description 39
- 210000000845 cartilage Anatomy 0.000 claims abstract description 35
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 20
- 244000068988 Glycine max Species 0.000 claims abstract description 19
- 229920002261 Corn starch Polymers 0.000 claims abstract description 15
- 239000008120 corn starch Substances 0.000 claims abstract description 15
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 9
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 9
- 235000012045 salad Nutrition 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims description 31
- 239000007788 liquid Substances 0.000 claims description 28
- 235000021110 pickles Nutrition 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 238000002360 preparation method Methods 0.000 claims description 22
- 239000008280 blood Substances 0.000 claims description 21
- 210000004369 blood Anatomy 0.000 claims description 21
- 241000233805 Phoenix Species 0.000 claims description 19
- 229940099112 cornstarch Drugs 0.000 claims description 14
- 238000005516 engineering process Methods 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 12
- 241000208293 Capsicum Species 0.000 claims description 10
- 235000002566 Capsicum Nutrition 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 239000001390 capsicum minimum Substances 0.000 claims description 10
- 238000007710 freezing Methods 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 10
- 239000001054 red pigment Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 238000010257 thawing Methods 0.000 claims description 10
- 108010073771 Soybean Proteins Proteins 0.000 claims description 9
- 235000019710 soybean protein Nutrition 0.000 claims description 9
- 241000206575 Chondrus crispus Species 0.000 claims description 8
- 239000003638 chemical reducing agent Substances 0.000 claims description 8
- 239000003921 oil Substances 0.000 claims description 8
- 238000005554 pickling Methods 0.000 claims description 8
- 206010061218 Inflammation Diseases 0.000 claims description 5
- 238000003556 assay Methods 0.000 claims description 5
- 238000006555 catalytic reaction Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 230000004054 inflammatory process Effects 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 239000002932 luster Substances 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 206010034203 Pectus Carinatum Diseases 0.000 abstract 2
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 abstract 1
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 abstract 1
- 101100453790 Drosophila melanogaster Kebab gene Proteins 0.000 abstract 1
- 206010013911 Dysgeusia Diseases 0.000 abstract 1
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 abstract 1
- 235000018889 capsanthin Nutrition 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 239000005457 ice water Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000012658 paprika extract Nutrition 0.000 abstract 1
- 239000001688 paprika extract Substances 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- 238000007789 sealing Methods 0.000 description 9
- 238000007689 inspection Methods 0.000 description 4
- 238000007639 printing Methods 0.000 description 3
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000009731 jinlong Substances 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides chicken bone and flesh kebabs and a production process thereof, relating to the field of a food production method and solving the problems of bone and flesh kebabs prepared by a traditional process that the taste is poor, the nutrient loss is great, the price is high and the yield of products fried with oil is low. The chicken bone and flesh kebabs are prepared from the raw materials in parts by weight: 80 parts of chicken breast or chicken ear meat, 20 parts of chicken breast cartilages, 7.9-8.1 parts of bone and flesh kebab sauce, 0.29-0.31 part of carrageenan, 1.49-1.51 parts of a water-retaining agent, 0.19-0.21 part of chicken paste, 0.9-1.1 parts of soy isolate protein, 0.05-0.051 part of capsanthin, 1.4-1.6 parts of soybean salad oil, 3.9-4.1 parts of corn starch, 1.4-1.6 parts of soybean dietary fibers and 42-48 parts of ice water. The chicken bone and flesh kebabs provided by the invention have gentle color and luster, look delicious and have moderate water retention, high protein content and natural taste; the chicken bone and flesh kebabs have unique mouth feel and delicious meat and crispy bone, are tender and juicy, are sweet and mildly spicy, have lingering aftertaste and suitable for people of all ages; the yield of the products fried with the oil is 81.5%; and the raw materials are cheap and the price of the products is moderate.
Description
Technical field
The present invention relates to method for making food technical field, be specifically related to a kind of phoenix kindred string 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 be 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 not have mouthfeel, local flavor and product palatability poor, and price, not too be applicable to common people's consumption, cause common people oneself nice on the market controlled, eat as a kind of luxury goods, the composition of unpalatable suspection 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 the all-ages and yield of product, to meet the different eating requirements of consumer.
Summary of the invention
In order to solve, the mouthfeel that existing employing traditional handicraft skewer of preparing that as closely linked as flesh and blood exists is poor, nutritive loss is many, price is high and the problem that fried rear product yield is low, the invention provides a kind of phoenix kindred string and production technology thereof.
The technical scheme that the present invention adopts for technical solution problem is as follows:
Strength of character skewer of the present invention, comprises following component with weight parts:
The large brisket of chicken or chicken ear meat 80 parts;
Chick sternal cartilage 20 parts;
As closely linked as flesh and blood cure 7.9 ~ 8.1 parts, is preferably 8 parts;
Carragheen 0.29 ~ 0.31 part, is preferably 0.3 part;
Water-loss reducer 1.49 ~ 1.51 parts, is preferably 1.5 parts;
Chicken paste 0.19 ~ 0.21 part, is preferably 0.2 part;
Soybean protein isolate 0.9 ~ 1.1 part, is preferably 1 part;
Capsicum red pigment 0.05 ~ 0.051 part, is preferably 0.05 part;
Soybean salad oil 1.4 ~ 1.6 parts, is preferably 1.5 parts;
Cornstarch 3.9 ~ 4.1 parts, is preferably 4 parts;
Soybean dietary fiber 1.4 ~ 1.6 parts, is preferably 1.5 parts;
Frozen water 42 ~ 48 parts, is preferably 45 parts.
The production technology of strength of character skewer of the present invention, is realized by following steps:
The selection of step one, raw material, require and store
(1) the healthy chicken through being up to the standards is divided into the large brisket of chicken, chicken ear meat and Chick sternal cartilage under 12 DEG C of conditions;
(2) ingredient requirement free from extraneous odour, without residual bone, without inflammation, without extravasated blood, peeling and color is fresh glossy, fat content≤8%; The large brisket of chicken requires without chest limit meat, and chicken ear meat requires oily limit content few and free from admixture;
(3) banking system
Fresh goods raw material: be chilled to donor center temperature 0 ~ 4 DEG C in advance;
Freeze product raw material: it is freezing that employing plate freezes mode, every plate 10Kg, quick-frozen under-35 DEG C of conditions, and donor center temperature controls below-18 DEG C;
The preparation of step 2, raw material
(1) Chick sternal cartilage needs to reject black bone and red bone, clean frozen water must be adopted to soak stand-by before using;
(2) freeze product raw material to need naturally to thaw in negative catalysis, thaw point controls at 10 ~ 15 DEG C, and thawing time is within 24 hours, and after thawing, donor center temperature controls at 0 ~ 6 DEG C; Fresh goods raw material does not need to thaw, through being directly used in production after the assay was approved;
(3) weigh each raw material according to the formula of strength of character skewer, 80 portions of large briskets of chicken or chicken ear meat are cut into the fritter that weight is 3 ~ 5g, 20 parts of Chick sternal cartilages being cut into weight is that the fritter of 2 ~ 3g is for subsequent use;
Step 3, pickle the preparation of feed liquid
Weigh each auxiliary material according to the formula of strength of character skewer, 0.05 ~ 0.051 part of (being preferably 0.05 part) capsicum red pigment is joined in 1.4 ~ 1.6 parts of (being preferably 1.5 parts) soybean salad oils and mixes, obtain mixture A, set aside for use; The half of 7.9 ~ 8.1 parts (are preferably 8 parts) as closely linked as flesh and blood cure, 0.29 ~ 0.31 part of (being preferably 0.3 part) carragheen, 1.49 ~ 1.51 parts of (being preferably 1.5 parts) water-loss reducers, 0.19 ~ 0.21 part of (being preferably 0.2 part) chicken paste, 0.9 ~ 1.1 part of (being preferably 1 part) soybean protein isolate, 3.9 ~ 4.1 parts of (being preferably 4 parts) cornstarch is joined in the half of 42 ~ 48 portions of (being preferably 45 parts) frozen water successively, stir while adding evenly, obtain mixture B, set aside for use; Second half of 1.4 ~ 1.6 parts of (be preferably 1.5 parts) soybean dietary fibers and 3.9 ~ 4.1 parts of (being preferably 4 parts) cornstarch is joined in second half of 42 ~ 48 portions of (being preferably 45 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 controls at 0 ~ 4 DEG C;
Step 4, tumbling
(1) by pickle in the large brisket of the chicken of well cutting in step 2 or chicken ear meat and step 3 pickle feed liquid pour into successively through sterilization after tumbler in, tumbling parameter is: vacuum is-0.08 ~-0.09Mpa, rotating speed is 6 turns/min, time amounts to 50min: namely rotate forward tumbling 20min, interval 10min, then the tumbling 20min that reverses;
(2) by the large brisket of chicken or chicken ear meat that tumbling is good and pickle feed liquid leave standstill 8 ~ 12h between leaving standstill, between leaving standstill, temperature controls at 0 ~ 4 DEG C;
Step 5, wear string
The cone drums label of appropriate size are selected to pierce according to the weight demands of often going here and there, cone drums label must adopt the NaCl of 50 ~ 100PPM to soak ten minutes before use, string is heavy to be determined as required, three pieces of chest cartilages, three pieces of large briskets of chicken alternately pierce and to be uniformly distributed or three pieces of chest cartilages, three pieces of chicken ear meat alternately pierce and are uniformly distributed, the bottoming of chest cartilage, bottoming chest cartilage distance cone drums label label handle 0.5 ~ 0.7cm;
Step 6, warehouse-in quick-frozen, quick freezing temperature controls below-30 DEG C, and after quick-frozen, product center temperature controls below-18 DEG C;
Step 7, pack are preserved
Strength of character skewer after quick-frozen packing specification is as requested carried out pack to preserve, often packed 25 strings, storage temperature controls below-18 DEG C.
Further comprising the steps of between step 5 and step 6: balance, be placed in by the strength of character skewer pierced on the square plate being covered with two pads, 10 strings are longitudinally put in top, and intermediate lateral puts 10 strings, 10 strings are longitudinally put in below, totally 30 go here and there, put two-layer for every layer, totally 60 strings/dish, every layer of cone drums label label handle put is all towards a direction, the second layer is as far as possible along the gap pendulum between ground floor string, and spacing of going here and there during balance wants suitable, neat, occupies rear pad and is covered tightly by strength of character skewer.
The invention has the beneficial effects as follows:
Strength of character skewer of the present invention, seems that color and luster is soft, has appetite very much, water conservation appropriateness, protein content is high, fragrance nature, the unique tender succulence of mouthfeel of tasting, taste is sweet micro-peppery, and the fragrant bone of meat is crisp, profusely lasting, all-ages, the yield of fried rear product is: 81.5%, and raw material is cheap, moderate product price, is adapted at extensively promoting on the market.The strength of character skewer prepared by production technology of the present invention is overcome market low price products taste and to glue and one strong essence taste of an entrance, 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 are originated:
Raw material: select through the qualified healthy chicken of inspection and quarantine.
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;
Water-loss reducer is purchased from Chun Run bio tech ltd of Jilin Province;
Chicken paste connects bio tech ltd of Nan Xianqi township purchased from Guangdong Province, and model is strange fragrant QXC285;
Soybean protein isolate is purchased from Suihua Jin Long grease Co., Ltd of Heilongjiang Province;
Capsicum red pigment is purchased from Henan rays of sunlight agricultural high-tech limited company;
Soybean salad oil is purchased from nine Tieling soybean Science and Technology Ltd.s of mountain group;
Cornstarch becomes biochemical Development Co., Ltd purchased from Changchun treasured;
Soybean dietary fiber is purchased from Shandong Guanhua Protein Co., Ltd.;
Cone drums label are purchased from Weifang Yu Rong bamboo Co., Ltd.
Embodiment 1
The selection of step one, raw material, require and store
(1) select, through the qualified healthy chicken of inspection and quarantine, under 12 DEG C of conditions, to be divided into the large brisket of chicken, chicken ear meat and Chick sternal cartilage.
(2) ingredient requirement free from extraneous odour, without residual bone, without inflammation, without extravasated blood, peeling and color is fresh glossy, fat content≤8%; The large brisket of chicken requires without chest limit meat, and chicken ear meat requires oily limit content few and free from admixture.
(3) banking system
Fresh goods raw material: be chilled to donor center temperature 0 DEG C in advance;
Freeze product raw material: it is freezing that employing plate freezes mode, and every plate 10Kg, quick-frozen under-35 DEG C of conditions, donor center temperature controls below-18 DEG C.
The preparation of step 2, raw material
(1) Chick sternal cartilage needs to reject black bone and red bone, clean frozen water must be adopted to soak stand-by before using.
(2) freeze product raw material to need naturally to thaw in negative catalysis, thaw point controls at 6 DEG C, and thawing time is within 24 hours, and after thawing, donor center temperature controls at 0 DEG C; Fresh goods raw material does not need to thaw, through being directly used in production after the assay was approved.
(3) weigh each raw material according to the formula of strength of character skewer, large for 80kg chicken brisket or chicken ear meat are cut into the fritter that weight is 3g, 20kg Chick sternal cartilage being cut into weight is that the fritter of 2g is for subsequent use.
Step 3, pickle the preparation of feed liquid
(1) preparation of auxiliary material
Check one by one pickling feed liquid before using, kind is correct, quantity is accurate, within the shelf-life, outer bag without breakage, free from admixture, foreign matter, color, color and luster, smell etc. are all normal; Frozen water needs standing 1 hour, frozen water temperature 0 DEG C before using.
(2) preparation of auxiliary material
Weigh each auxiliary material according to the formula of strength of character skewer, 0.05kg capsicum red pigment is joined in 1.4kg soybean salad oil and mixes, obtain mixture A, set aside for use; 7.9kg as closely linked as flesh and blood cure, 0.29kg carragheen, 1.49kg water-loss reducer, 0.19kg chicken paste, 0.9kg soybean protein isolate, 1.95kg cornstarch are joined in 21kg frozen water successively, stirs while adding evenly, obtain mixture B, set aside for use; 1.4kg soybean dietary fiber and remaining 1.95kg cornstarch are joined in remaining 21kg frozen water successively, stirs 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 controls at 0 DEG C.
Step 4, tumbling
(1) by pickle in the large brisket of the chicken of well cutting in step 2 or chicken ear meat and step 3 pickle feed liquid pour into successively through sterilization after tumbler in, tumbling parameter is: vacuum is-0.08Mpa, rotating speed is 6 turns/min, time amounts to 50min: namely rotate forward tumbling 20min, interval 10min, then the tumbling 20min that reverses.
(2) by the large brisket of chicken or chicken ear meat that tumbling is good and pickle feed liquid leave standstill 8h between leaving standstill, between leaving standstill, temperature controls at 0 DEG C.
Step 5, wear string
Select the cone drums label of appropriate size to pierce according to the weight demands of often going here and there, cone drums label must adopt the NaCl of 50PPM to soak ten minutes before use; String is heavily that 37 ~ 39g adopts 20cm cone drums label to pierce, and three pieces of chest cartilages, three pieces of large briskets of chicken alternately pierce and are uniformly distributed, the bottoming of chest cartilage, and bottoming chest cartilage distance cone drums label label handle 0.5cm, obtains strength of character skewer of the present invention after piercing according to the method described above; Phoenix kindred string after piercing is clean, without dirt, centre is not revealed label, do not revealed point, requires upper and lower even width, good looking appearance.
Step 6, balance, quick-frozen
The strength of character skewer pierced is placed on the square plate being covered with two pads, 10 strings are longitudinally put in top, intermediate lateral puts 10 strings, and 10 strings are longitudinally put in below, totally 30 goes here and there for every layer, put two-layer, totally 60 strings/dish, every layer of cone drums label label handle put is all towards a direction, and the second layer is as far as possible along the gap pendulum between ground floor string, spacing of going here and there during balance is wanted suitably, neatly, is occupied rear pad and covered tightly by strength of character skewer; Warehouse-in quick-frozen, quick freezing temperature controls below-30 DEG C, and after quick-frozen, product center temperature controls below-18 DEG C.
Step 7, pack are preserved
Strength of character skewer after quick-frozen packing specification is as requested carried out pack to preserve, often packed 25 strings, the phenomenon without adhesion is guaranteed during pack, shape is good, adopts bag special, heat sealing, sealing line is apart from sack 1 ~ 3cm, sealing will sternly, not allow swollen bag to prick hole, good looking appearance, and mark printing meets order requirements; Storage temperature controls below-18 DEG C.
Embodiment 2
The selection of step one, raw material, require and store
(1) select, through the qualified healthy chicken of inspection and quarantine, under 12 DEG C of conditions, to be divided into the large brisket of chicken, chicken ear meat and Chick sternal cartilage.
(2) ingredient requirement free from extraneous odour, without residual bone, without inflammation, without extravasated blood, peeling and color is fresh glossy, fat content≤8%; The large brisket of chicken requires without chest limit meat, and chicken ear meat requires oily limit content few and free from admixture.
(3) banking system
Fresh goods raw material: be chilled to donor center temperature 4 DEG C in advance;
Freeze product raw material: it is freezing that employing plate freezes mode, and every plate 10Kg, quick-frozen under-35 DEG C of conditions, donor center temperature controls below-18 DEG C.
The preparation of step 2, raw material
(1) Chick sternal cartilage needs to reject black bone and red bone, clean frozen water must be adopted to soak stand-by before using.
(2) freeze product raw material to need naturally to thaw in negative catalysis, thaw point controls at 6 DEG C, and thawing time is within 24 hours, and after thawing, donor center temperature controls at 4 DEG C; Fresh goods raw material does not need to thaw, through being directly used in production after the assay was approved.
(3) weigh each raw material according to the formula of strength of character skewer, large for 80kg chicken brisket or chicken ear meat are cut into the fritter that weight is 5g, 20kg Chick sternal cartilage being cut into weight is that the fritter of 3g is for subsequent use.
Step 3, pickle the preparation of feed liquid
(1) preparation of auxiliary material
Check one by one pickling feed liquid before using, kind is correct, quantity is accurate, within the shelf-life, outer bag without breakage, free from admixture, foreign matter, color, color and luster, smell etc. are all normal; Frozen water needs standing 1 hour, frozen water temperature 4 DEG C before using.
(2) preparation of auxiliary material
Weigh each auxiliary material according to the formula of strength of character skewer, 0.051kg capsicum red pigment is joined in 1.6kg soybean salad oil and mixes, obtain mixture A, set aside for use; 8.1kg as closely linked as flesh and blood cure, 0.31kg carragheen, 1.51kg water-loss reducer, 0.21kg chicken paste, 1.1kg soybean protein isolate, 2.05kg cornstarch are joined in 24kg frozen water successively, stirs while adding evenly, obtain mixture B, set aside for use; 1.6kg soybean dietary fiber and remaining 2.05kg cornstarch are joined in remaining 24kg frozen water successively, stirs 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 controls at 4 DEG C.
Step 4, tumbling
(1) by pickle in the large brisket of the chicken of well cutting in step 2 or chicken ear meat and step 3 pickle feed liquid pour into successively through sterilization after tumbler in, tumbling parameter is: vacuum is-0.09Mpa, rotating speed is 6 turns/min, time amounts to 50min: namely rotate forward tumbling 20min, interval 10min, then the tumbling 20min that reverses.
(2) by the large brisket of chicken or chicken ear meat that tumbling is good and pickle feed liquid leave standstill 12h between leaving standstill, between leaving standstill, temperature controls at 4 DEG C.
Step 5, wear string
Select the cone drums label of appropriate size to pierce (20cm or 25cm) according to the weight demands of often going here and there, cone drums label must adopt the NaCl of 100PPM to soak ten minutes before use; String is heavily that 47 ~ 49g adopts 25cm cone drums label to pierce; Three pieces of chest cartilages, three pieces of chicken ear meat alternately pierce and are uniformly distributed, the bottoming of chest cartilage, and bottoming chest cartilage distance cone drums label label handle 0.7cm, obtains strength of character skewer of the present invention after piercing according to the method described above; Phoenix kindred string after piercing is clean, without dirt, centre is not revealed label, do not revealed point, requires upper and lower even width, good looking appearance.
Step 6, balance, quick-frozen
The strength of character skewer pierced is placed on the square plate being covered with two pads, 10 strings are longitudinally put in top, intermediate lateral puts 10 strings, and 10 strings are longitudinally put in below, totally 30 goes here and there for every layer, put two-layer, totally 60 strings/dish, every layer of cone drums label label handle put is all towards a direction, and the second layer is as far as possible along the gap pendulum between ground floor string, spacing of going here and there during balance is wanted suitably, neatly, is occupied rear pad and covered tightly by strength of character skewer; Warehouse-in quick-frozen, quick freezing temperature controls below-30 DEG C, and after quick-frozen, product center temperature controls below-18 DEG C.
Step 7, pack are preserved
Strength of character skewer after quick-frozen packing specification is as requested carried out pack to preserve, often packed 25 strings, the phenomenon without adhesion is guaranteed during pack, shape is good, adopts bag special, heat sealing, sealing line is apart from sack 1 ~ 3cm, sealing will sternly, not allow swollen bag to prick hole, good looking appearance, and mark printing meets order requirements; Storage temperature controls below-18 DEG C.
Embodiment 3
The selection of step one, raw material, require and store
(1) select, through the qualified healthy chicken of inspection and quarantine, under 12 DEG C of conditions, to be divided into the large brisket of chicken, chicken ear meat and Chick sternal cartilage.
(2) ingredient requirement free from extraneous odour, without residual bone, without inflammation, without extravasated blood, peeling and color is fresh glossy, fat content≤8%; The large brisket of chicken requires without chest limit meat, and chicken ear meat requires oily limit content few and free from admixture.
(3) banking system
Fresh goods raw material: be chilled to donor center temperature 2 DEG C in advance;
Freeze product raw material: it is freezing that employing plate freezes mode, and every plate 10Kg, quick-frozen under-35 DEG C of conditions, donor center temperature controls below-18 DEG C.
The preparation of step 2, raw material
(1) Chick sternal cartilage needs to reject black bone and red bone, clean frozen water must be adopted to soak stand-by before using.
(2) freeze product raw material to need naturally to thaw in negative catalysis, thaw point controls at 13 DEG C, and thawing time is within 24 hours, and after thawing, donor center temperature controls at 3 DEG C; Fresh goods raw material does not need to thaw, through being directly used in production after the assay was approved.
(3) weigh each raw material according to the formula of strength of character skewer, large for 80kg chicken brisket or chicken ear meat are cut into the fritter that weight is 4g, 20kg Chick sternal cartilage being cut into weight is that the fritter of 2.5g is for subsequent use.
Step 3, pickle the preparation of feed liquid
(1) preparation of auxiliary material
Check one by one pickling feed liquid before using, kind is correct, quantity is accurate, within the shelf-life, outer bag without breakage, free from admixture, foreign matter, color, color and luster, smell etc. are all normal; Frozen water needs standing 1 hour, frozen water temperature 2 DEG C before using.
(2) preparation of auxiliary material
Weigh each auxiliary material according to the formula of strength of character skewer, 0.05kg capsicum red pigment is joined in 1.5kg soybean salad oil and mixes, obtain mixture A, set aside for use; 8kg as closely linked as flesh and blood cure, 0.3kg carragheen, 1.5kg water-loss reducer, 0.2kg chicken paste, 1kg soybean protein isolate, 2kg cornstarch are joined in the half of 22.5kg frozen water successively, stirs while adding evenly, obtain mixture B, set aside for use; 1.5kg soybean dietary fiber and remaining 2kg cornstarch are joined in remaining 22.5kg frozen water successively, stirs 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 controls at 4 DEG C.
Step 4, tumbling
(1) by pickle in the large brisket of the chicken of well cutting in step 2 or chicken ear meat and step 3 pickle feed liquid pour into successively through sterilization after tumbler in, tumbling parameter is: vacuum is-0.085Mpa, rotating speed is 6 turns/min, time amounts to 50min: namely rotate forward tumbling 20min, interval 10min, then the tumbling 20min that reverses.
(2) by the large brisket of chicken or chicken ear meat that tumbling is good and pickle feed liquid leave standstill 10h between leaving standstill, between leaving standstill, temperature controls at 4 DEG C.
Step 5, wear string
Select the cone drums label of appropriate size to pierce (20cm or 25cm) according to the weight demands of often going here and there, cone drums label must adopt the NaCl of 75PPM to soak ten minutes before use; String is heavily for 38g adopts 20cm cone drums label to pierce; Three pieces of chest cartilages, three pieces of large briskets of chicken alternately pierce and are uniformly distributed, the bottoming of chest cartilage, and bottoming chest cartilage distance cone drums label label handle 0.5cm, obtains strength of character skewer of the present invention after piercing according to the method described above; Phoenix kindred string after piercing is clean, without dirt, centre is not revealed label, do not revealed point, requires upper and lower even width, good looking appearance.
Step 6, balance, quick-frozen
The strength of character skewer pierced is placed on the square plate being covered with two pads, 10 strings are longitudinally put in top, intermediate lateral puts 10 strings, and 10 strings are longitudinally put in below, totally 30 goes here and there for every layer, put two-layer, totally 60 strings/dish, every layer of cone drums label label handle put is all towards a direction, and the second layer is as far as possible along the gap pendulum between ground floor string, spacing of going here and there during balance is wanted suitably, neatly, is occupied rear pad and covered tightly by strength of character skewer; Warehouse-in quick-frozen, quick freezing temperature controls below-30 DEG C, and after quick-frozen, product center temperature controls below-18 DEG C.
Step 7, pack are preserved
Strength of character skewer after quick-frozen packing specification is as requested carried out pack to preserve, often packed 25 strings, the phenomenon without adhesion is guaranteed during pack, shape is good, adopts bag special, heat sealing, sealing line is apart from sack 1 ~ 3cm, sealing will sternly, not allow swollen bag to prick hole, good looking appearance, and mark printing meets order requirements; Storage temperature controls below-18 DEG C.
Test example 1
Strength of character skewer the present invention prepared makes prepared food after fried, and the yield of fried rear product is 81.5%, then after the people of Different age group tastes, draw to draw a conclusion: color and luster is pleasing to the eye soft, look at and has appetite very much, 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. phoenix kindred string, is characterized in that, comprises following component with weight parts:
The large brisket of chicken or chicken ear meat 80 parts;
Chick sternal cartilage 20 parts;
As closely linked as flesh and blood cure 7.9 ~ 8.1 parts;
Carragheen 0.29 ~ 0.31 part;
Water-loss reducer 1.49 ~ 1.51 parts;
Chicken paste 0.19 ~ 0.21 part;
Soybean protein isolate 0.9 ~ 1.1 part;
Capsicum red pigment 0.05 ~ 0.051 part;
Soybean salad oil 1.4 ~ 1.6 parts;
Cornstarch 3.9 ~ 4.1 parts;
Soybean dietary fiber 1.4 ~ 1.6 parts;
Frozen water 42 ~ 48 parts.
2. phoenix kindred string according to claim 1, is characterized in that, described as closely linked as flesh and blood that cure is 8 parts.
3. phoenix kindred string according to claim 1, is characterized in that, described soybean protein isolate is 1 part.
4. phoenix kindred string according to claim 1, is characterized in that, described capsicum red pigment is 0.05 part.
5. phoenix kindred string according to claim 1, is characterized in that, described cornstarch is 4 parts.
6. the production technology of phoenix kindred string as claimed in claim 1, is characterized in that, realized by following steps:
The selection of step one, raw material, require and store
(1) the healthy chicken through being up to the standards is divided into the large brisket of chicken, chicken ear meat and Chick sternal cartilage under 12 DEG C of conditions;
(2) ingredient requirement free from extraneous odour, without residual bone, without inflammation, without extravasated blood, peeling and color is fresh glossy, fat content≤8%; The large brisket of chicken requires without chest limit meat, and chicken ear meat requires oily limit content few and free from admixture;
(3) banking system
Fresh goods raw material: be chilled to donor center temperature 0 ~ 4 DEG C in advance;
Freeze product raw material: it is freezing that employing plate freezes mode, every plate 10Kg, quick-frozen under-35 DEG C of conditions, and donor center temperature controls below-18 DEG C;
The preparation of step 2, raw material
(1) Chick sternal cartilage needs to reject black bone and red bone, clean frozen water must be adopted to soak stand-by before using;
(2) freeze product raw material to need naturally to thaw in negative catalysis, thaw point controls at 10 ~ 15 DEG C, and thawing time is within 24 hours, and after thawing, donor center temperature controls at 0 ~ 6 DEG C; Fresh goods raw material does not need to thaw, through being directly used in production after the assay was approved;
(3) weigh each raw material according to the formula of phoenix kindred string, 80 portions of large briskets of chicken or chicken ear meat are cut into the fritter that weight is 3 ~ 5g, 20 parts of Chick sternal cartilages being cut into weight is that the fritter of 2 ~ 3g is for subsequent use;
Step 3, pickle the preparation of feed liquid
Formula according to phoenix kindred string weighs each auxiliary material, is joined in 1.4 ~ 1.6 parts of soybean salad oils by 0.05 ~ 0.051 part of capsicum red pigment and mixes, obtain mixture A, set aside for use; The half of 7.9 ~ 8.1 parts of as closely linked as flesh and blood cures, 0.29 ~ 0.31 part of carragheen, 1.49 ~ 1.51 parts of water-loss reducers, 0.19 ~ 0.21 part of chicken paste, 0.9 ~ 1.1 part of soybean protein isolate, 3.9 ~ 4.1 parts of cornstarch is joined in the half of 42 ~ 48 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 3.9 ~ 4.1 parts of cornstarch is joined in second half of 42 ~ 48 portions of frozen water successively, stirs 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 controls at 0 ~ 4 DEG C;
Step 4, tumbling
(1) by pickle in the large brisket of the chicken of well cutting in step 2 or chicken ear meat and step 3 pickle feed liquid pour into successively through sterilization after tumbler in, tumbling parameter is: vacuum is-0.08 ~-0.09Mpa, rotating speed is 6 turns/min, time amounts to 50min: namely rotate forward tumbling 20min, interval 10min, then the tumbling 20min that reverses;
(2) by the large brisket of chicken or chicken ear meat that tumbling is good and pickle feed liquid leave standstill 8 ~ 12h between leaving standstill, between leaving standstill, temperature controls at 0 ~ 4 DEG C;
Step 5, wear string
The cone drums label of appropriate size are selected to pierce according to the weight demands of often going here and there, cone drums label must adopt the NaCl of 50 ~ 100PPM to soak ten minutes before use, string is heavy to be determined as required, three pieces of chest cartilages, three pieces of large briskets of chicken alternately pierce and to be uniformly distributed or three pieces of chest cartilages, three pieces of chicken ear meat alternately pierce and are uniformly distributed, the bottoming of chest cartilage;
Step 6, warehouse-in quick-frozen, quick freezing temperature controls below-30 DEG C, and after quick-frozen, product center temperature controls below-18 DEG C;
Step 7, pack are preserved
Phoenix kindred string packing specification as requested after quick-frozen is carried out pack to preserve, often packed 25 strings, storage temperature controls below-18 DEG C.
7. the production technology of phoenix kindred string according to claim 6, it is characterized in that, further comprising the steps of between step 5 and step 6: balance, the strength of character skewer pierced is placed on the square plate being covered with two pads, 10 strings are longitudinally put in top, intermediate lateral puts 10 strings, 10 strings are longitudinally put in below, totally 30 go here and there for every layer, put two-layer, totally 60 strings/dish, every layer of cone drums label label handle put is all towards a direction, the second layer is as far as possible along the gap pendulum between ground floor string, spacing of going here and there during balance is wanted suitably, neatly, occupy rear pad strength of character skewer is covered tightly.
8. the production technology of phoenix kindred string according to claim 6, is characterized in that, in step 5, and bottoming chest cartilage distance cone drums label label handle 0.5 ~ 0.7cm.
9. the production technology of phoenix kindred string according to claim 6, is characterized in that, described as closely linked as flesh and blood that cure is 8 parts.
10. the production technology of phoenix kindred string according to claim 6, is characterized in that, described capsicum red pigment is 0.05 part.
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| CN104982949A (en) * | 2015-07-15 | 2015-10-21 | 吉林卓越实业股份有限公司 | Excellent chicken skin string and production process thereof |
| CN105166972A (en) * | 2015-09-02 | 2015-12-23 | 鹤壁市永达美源食品有限公司 | Oil slick free quick frozen fried chicken production method |
| CN105454405A (en) * | 2015-12-02 | 2016-04-06 | 河南科技学院 | Special non-phosphorus water retaining agent containing rich dietary fiber and used for pork shashlik |
| CN105935130A (en) * | 2016-07-07 | 2016-09-14 | 安徽靖童科技农业发展有限公司 | Frozen bone-chicken string |
| CN107041516A (en) * | 2017-05-15 | 2017-08-15 | 鹤壁市永达调理食品有限公司 | One kind plays crisp chicken small fried dough twists and preparation method thereof |
| CN109007629A (en) * | 2018-08-15 | 2018-12-18 | 雅安利涵商贸有限公司 | A kind of high calcium gristle pork plate and preparation method thereof |
| CN109007643A (en) * | 2018-08-15 | 2018-12-18 | 雅安利涵商贸有限公司 | A kind of high calcium gristle flesh of fish plate and its production method |
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| CN109007643A (en) * | 2018-08-15 | 2018-12-18 | 雅安利涵商贸有限公司 | A kind of high calcium gristle flesh of fish plate and its production method |
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Application publication date: 20150121 |