CN104351811A - Preparing method of poultry grains - Google Patents
Preparing method of poultry grains Download PDFInfo
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- CN104351811A CN104351811A CN201410532756.0A CN201410532756A CN104351811A CN 104351811 A CN104351811 A CN 104351811A CN 201410532756 A CN201410532756 A CN 201410532756A CN 104351811 A CN104351811 A CN 104351811A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
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Abstract
The invention relates to a preparing method of poultry grains. The preparing method comprises pretreatment of raw materials, marinating, frying, bonding, mold pressing, grain-sized dicing, drying, packaging and sterilization. The bonding, mold pressing and grain-sized dicing steps are as follows: adding 5.0% of soy protein and 1.5% of konjac flour to poultry meat floss, evenly stirring the mixture, evenly mixing, spreading and compacting a binder and the poultry meat floss in a mold, compacting the mixture with a molding press for 5-10 min, and sending the compacted material into a grain-sized dicing machine to dice the material into square grains. The poultry grains are non-fried, free of grease and any flavor enhancer and preservative and conform to the modern diet health concept. Besides, cobalt-60 gamma ray radiation cold sterilization is adopted to replace traditional high temperature, high pressure or preservatives to prolong shelf lives of the poultry grains, original sensory quality of the poultry grains is guaranteed to the greatest extent, and meanwhile, the poultry grains have higher hardness and better chewiness.
Description
Technical field
The present invention relates to a kind of preparation method of poultry grain, belong to processing of farm products field.
Background technology
In recent years, the poultry cultured output of China increases rapidly, and along with updating and renewal of process technology equipment, the mechanization degree that poultry is butchered significantly improves, and poultry secondary industry obtains fast development, and consumption figure grows with each passing day.Although poultry output rapid development, to have good prospects, from the scientific and technological level analysis of poultry processing industry, current China poultry level of processing is still in the stage compared with falling behind: the self-contained product of ubiquity is many, and partitioning products is few; Mill run is many, and local famous brand product is few; Heat product is many, and cold is few; Primary product are many, and intensive processing product is few; The product that scientific and technological content is low is many, and high-tech content product is few; Table food is many, the feature that tourism and leisure goods are few.Major part poultry goods are also in the stage of raw meat, lack and have brand, influential choice meat poultry product.
Along with the rhythm of life of people in modern society is more and more faster, life style also there occurs change, the various leisure food of various forms deeply by the favor of consumer, wherein poultry meat processing product also more and more welcomed by the people.Commercial type poultry product be mainly stew in soy sauce ripe, nurse one's health goods, salt down smoked product, poultry leisure food product form is less, lack sizing converted products salable.The present invention for raw material, by stew in soy sauce, frying, makes poultry take off raw meat tasty with poultry (comprising duck, chicken and goose), using soybean protein, konjaku as adhesive, is granulated be processed into poultry granulate food by press mold.This poultry corpuscular protein matter content is high, fat-free interpolation, and moisture is low, is a kind of nutrition, healthy leisure food, and is convenient for carrying preservation.Product of the present invention does not add any anticorrisive agent in addition, adopts Irradiation Sterilization Technology to extend shelf life of products, does not affect product nutritional labeling and organoleptic quality.
Summary of the invention
The object of this invention is to provide a kind of preparation method of poultry grain.
Technical scheme of the present invention is:
A preparation method for poultry grain, comprises pretreatment of raw material, stew in soy sauce, frying, bonding, pressing mold and pelletizing, drying, packaging and sterilisation step.
Concrete steps comprise:
(1) pretreatment of raw material: freezing poultry thaws naturally, cleans, removes the peel, removes manadesma, then is put into by poultry after clear water washes away watery blood and drain, and puts into boiling water and precooks, uninterruptedly stir and remove the blood foam in water;
(2) stew in soy sauce: pre-well-done poultry is transferred in pre-assigned halogen soup and carries out stew in soy sauce;
(3) frying: the poultry that stew in soy sauce is good puts into frying pan, slow fire frying, uninterrupted pressing stir-fries, poultry meat fiber is loosed off, add proper amount of ginger powder, garlic powder, pepper powder, make it to take off raw meat further tasty, be fried to poultry all loose and fried dry time (color becomes golden yellow);
(4) bonding, pressing mold and pelletizing: in the poultry after frying, adds soybean protein and konjaku flour, stirs, compacting is shakeout in a mold after making adhesive and poultry Homogeneous phase mixing, with molding press compacting 5 ~ 10min, then the material pressed is sent in pelleter, be divided into square granular;
(5) dry: hot-air seasoning;
(6) packaging, sterilization: the vacuum packaging of poultry grain, cobalt-60γray radio sterilization.
Described poultry is chicken, duck or goose.
In described step (1), freezing poultry is put into 4 DEG C of refrigerators and naturally to be thawed 24h, and putting into the boiling water time of precooking is 5 ~ 10min.
In described step (2), the stew in soy sauce time is 0.5 ~ 1h, to poultry fiber become loose.
Soybean protein 5.0% (w/w) is added, konjaku flour 1.5% (w/w) in described step (4).
In described step (5), baking temperature 50 DEG C, dry 3h, until the moisture of poultry grain reaches 20 ~ 25%.
In described step (6), sterilization temperature is normal temperature, dosage 3 ~ 4kGy.
Another object of the present invention is to provide a kind of poultry grain, and it adopts method of the present invention to be prepared from.
Beneficial effect of the present invention: in the present invention, raw materials is food-grade with batching, healthy and safe, does not add the additives such as any fumet, anticorrisive agent.Compared with commercially available poultry leisure food, product non-fried of the present invention, does not add grease, meets contemporary healthy diet idea.In this product processing technique, poultry frying is dewatered to dried meat floss shape in addition, add konjaku as adhesive, product nutrition is more easily absorbed, there is good hardness and chewiness simultaneously.In addition, the present invention adopts the cold sterilization of cobalt-60γray radiation, replaces traditional HTHP or anticorrisive agent to extend the poultry product shelf phase, ensures the original organoleptic quality of product to greatest extent.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention.
Detailed description of the invention
A kind of processing method of leisure food-poultry grain, its technique comprises pretreatment of raw material, stew in soy sauce, frying, bonding, pressing mold, pelletizing, drying, packaging, sterilization, and its innovative point is bonding and process for sterilizing, specific as follows:
(1) pretreatment of raw material: freezing poultry is put into 4 DEG C of refrigerators and naturally to be thawed 24h, cleans, removes the peel, removes manadesma, then put into by poultry after clear water washes away watery blood and drain, puts into boiling water and to precook 5 ~ 10min, uninterruptedly stir and remove the blood foam in water
(2) stew in soy sauce: be transferred in pre-assigned halogen soup by pre-well-done poultry and carry out stew in soy sauce, the time is 0.5 ~ 1h, temperature 180 ~ 210 DEG C, when duck fiber become loose after close fire stop stew in soy sauce.
(3) frying: frying pan put into by the duck that stew in soy sauce is good, with little fiery frying, uninterrupted pressing stir-fries, poultry meat fiber is loosed off, adds proper amount of ginger powder, garlic powder, pepper powder, make it to take off raw meat further tasty, be fried to poultry all loose and fried dry time, color becomes golden yellow.
(4) bonding, pressing mold and pelletizing: soybean protein addition 5.0% (w/w); konjaku flour addition 1.5% (w/w); add in poultry pine; stir; compacting is shakeout in a mold after making adhesive and poultry pine Homogeneous phase mixing; with molding press compacting 5 ~ 10min, then the material pressed is sent in pelleter, be divided into 1cm × 1cm × 1cm square granular.
(5) dry: hot-air seasoning, baking temperature 50 DEG C, dry 3h, until the moisture of poultry grain reaches 20 ~ 25%.
(6) packaging, sterilization: the vacuum packaging of poultry grain, cobalt-60γray radio sterilization, sterilization temperature normal temperature, dosage 3 ~ 4kGy.
Technology contents of the present invention and effect is further illustrated below by example.
Embodiment 1
Auxiliary material and proportioning in poultry meat processing technique
Table 1 is prepared burden and proportioning
| Auxiliary material title | Proportioning |
| Salt △ | 2.5％ |
| White sugar △ | 8.0％ |
| Monosodium glutamate △ | 0.6％ |
| Pepper zero | 0.1％ |
| Garlic powder zero | 0.1％ |
| Malic acid △ | 0.3％ |
| Ginger △ | 2.0％ |
| Dark soy sauce △ zero | 4.0％ |
| Cooking wine △ | 4.0％ |
| Chilli powder △ | 2.0％ |
| Thick broad-bean sauce △ | 3.0％ |
| Chinese prickly ash △ | 1.5％ |
| Anistree △ | 2.0％ |
| Cassia bark △ | 2.0％ |
| Fragrant fruit △ | 1.5％ |
Remarks: above-mentioned auxiliary material acceptance of the bid △ adds in stew in soy sauce process, adding in frying process of mark zero.
Stew in soy sauce process is the process that poultry takes off raw meat slaking, and for next step stir-frying-technology is ready, frying makes poultry dewater further, tasty, is processed into dried meat floss form, shaping by adhesive, contributes to nutrient digestion and absorbs.
Embodiment 2
Different adhesive and proportioning are on the impact of product sensory quality
Table 2 product sensory evaluation criteria
Table 3 soybean protein is on the impact of product sensory quality
Table 4 konjaku flour is on the impact of product sensory quality
Table 5 xanthans is on the impact of product sensory quality
Can be found out by table 4 and table 5, konjaku flour wants high as its sensory evaluation scores of product sum of adhesive relative to xanthans, can draw and add the organoleptic quality that konjaku flour more can increase poultry grain, xanthans is a kind of fermented type polysaccharide, the effect of the just simple adhesive played in poultry grain, and konjaku flour not only plays the effect of bonding in poultry grain, also there is certain health care, therefore poultry granule product determination konjaku flour adhesive the most.
Embodiment 3
Drying and dehydrating is tested
Table 6 baking temperature is on the impact of product sensory quality
The product moisture content of table 7 different drying time
In order to ensure that poultry grain has good chewiness and shelf stability, the moisture of product is defined as between 20%-25%.Baking temperature is too low, and drying time extends, and poultry grain microorganism is not easy to control; Baking temperature is too high, and poultry grain surface is easily charred, and interior moisture content is too high, thus causes product sensory quality variation.Can determine according to table 6 and table 7, baking temperature selects 50 DEG C, dry 3h, and final product moisture is about 24%.
Embodiment 4
Different adhesive and proportioning are on the impact of products'texture
Table 8 soybean protein is on the impact of products'texture
| Sequence number | Soybean protein addition/% | Hardness/g | Chewiness | Elasticity |
| 1 | 2 | 18948±298 | 13100±77 | 0.386±0.00464 |
| 2 | 3 | 15906±225 | 10958±273 | 0.389±0.00455 |
| 3 | 4 | 13039±158 | 9021±104 | 0.395±0.00330 |
| 4 | 5 | 12500±346 | 8383±206 | 0.381±0.00262 |
Table 9 konjaku is on the impact of products'texture
| Sample sequence number | Konjaku flour addition/% | Hardness/g | Chewiness | Elasticity |
| 1 | 0.6 | 20808±191 | 13897±72 | 0.393±0.00419 |
| 2 | 0.8 | 21442±185 | 13966±78 | 0.375±0.00497 |
| 3 | 1.0 | 21129±25 | 13793±81 | 0.406±0.00309 |
| 4 | 1.5 | 19843±145 | 13759±82 | 0.428±0.00665 |
| 5 | 2.0 | 19722±139 | 13700±72 | 0.457±0.00903 |
Table 10 xanthans is on the impact of products'texture
| Sample sequence number | Sample factor level | Hardness/g | Chewiness | Elasticity |
| 1 | 0.4% xanthans | 10049±160 | 5090±101 | 0.371±0.00497 |
| 2 | 0.6% xanthans | 10989±194 | 6122±103 | 0.371±0.00309 |
| 3 | 0.8% xanthans | 9828±167 | 4882±76 | 0.298±0.00287 |
| 4 | 1.0% xanthans | 11418±153 | 6315±181 | 0.327±0.00556 |
Along with in batching, soybean protein addition increases, and hardness, the chewiness of poultry grain reduce, and elasticity is increase trend, in conjunction with results of sensory evaluation, determines soybean protein addition 5%.Its hardness of poultry granule product, chewiness and elastic index prepared by konjaku are all higher than xanthans, and therefore, select konjaku as adhesive, addition is 1.5%.
Embodiment 5
Irradiation of product sterilization
Table 11 radiation sterilizing effect
Can be obtained by table 8, poultry total number of bacteria after stew in soy sauce, frying processing significantly reduces, product is before sterilization, total number of bacteria is 1050cfu/g, after radiation sterilizing process, poultry granule product total number of bacteria is that 10 multiples successively decrease, during irradiation dose 4kGy, and product total number of bacteria <10cfu/g.
Claims (9)
1. a preparation method for poultry grain, is characterized in that, comprises pretreatment of raw material, stew in soy sauce, frying, bonding, pressing mold and pelletizing, drying, packaging and sterilisation step.
2. method according to claim 1, is characterized in that, concrete steps comprise:
(1) pretreatment of raw material: freezing poultry thaws naturally, cleans, removes the peel, removes manadesma, then is put into by poultry after clear water washes away watery blood and drain, and puts into boiling water and precooks, uninterruptedly stir and remove the blood foam in water;
(2) stew in soy sauce: pre-well-done poultry is transferred in pre-assigned halogen soup and carries out stew in soy sauce;
(3) frying: the poultry that stew in soy sauce is good puts into frying pan, slow fire frying, uninterrupted pressing stir-fries, poultry meat fiber is loosed off, add proper amount of ginger powder, garlic powder, pepper powder, make it to take off raw meat further tasty, be fried to poultry all loose and fried dry time (color becomes golden yellow);
(4) bonding, pressing mold and pelletizing: in the poultry after frying, adds soybean protein and konjaku flour, stirs, compacting is shakeout in a mold after making adhesive and poultry Homogeneous phase mixing, with molding press compacting 5 ~ 10min, then the material pressed is sent in pelleter, be divided into square granular;
(5) dry: hot-air seasoning;
(6) packaging, sterilization: the vacuum packaging of poultry grain, cobalt-60γray radio sterilization.
3. method according to claim 1, is characterized in that, described poultry is chicken, duck or goose.
4. method according to claim 1, is characterized in that, in described step (1), freezing poultry is put into 4 DEG C of refrigerators and naturally to be thawed 24h, and putting into the boiling water time of precooking is 5 ~ 10min.
5. method according to claim 1, is characterized in that, in described step (2), the stew in soy sauce time is 0.5 ~ 1h, to poultry fiber become loose.
6. method according to claim 1, is characterized in that, adds soybean protein 5.0% (w/w), konjaku flour 1.5% (w/w) in described step (4).
7. method according to claim 1, is characterized in that, in described step (5), baking temperature 50 DEG C, dry 3h, until the moisture of poultry grain reaches 20 ~ 25%.
8. method according to claim 1, is characterized in that, in described step (6), sterilization temperature is normal temperature, dosage 3 ~ 4kGy.
9. a poultry grain, is characterized in that, the method according to any one of claim 1-8 is prepared from.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410532756.0A CN104351811A (en) | 2014-10-10 | 2014-10-10 | Preparing method of poultry grains |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410532756.0A CN104351811A (en) | 2014-10-10 | 2014-10-10 | Preparing method of poultry grains |
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| CN104351811A true CN104351811A (en) | 2015-02-18 |
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| CN201410532756.0A Pending CN104351811A (en) | 2014-10-10 | 2014-10-10 | Preparing method of poultry grains |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901533A (en) * | 2016-04-28 | 2016-08-31 | 吉林厚德食品有限公司 | Minced meat product and method and device for processing same |
| CN107668528A (en) * | 2017-09-30 | 2018-02-09 | 贵州金凤徕食品有限公司 | A kind of processing method of fried crisp beef grain |
| CN108308551A (en) * | 2017-01-17 | 2018-07-24 | 江西富龙食品有限公司 | A kind of preparation method of fish beef granules |
| CN108308537A (en) * | 2017-01-17 | 2018-07-24 | 江西富龙食品有限公司 | A kind of preparation method of sesame meat particle |
| CN108576650A (en) * | 2018-05-08 | 2018-09-28 | 南京晓庄学院 | A kind of production method that chocolate dried meat floss is crisp and the chocolate dried meat floss of making are crisp |
| CN114586830A (en) * | 2022-03-24 | 2022-06-07 | 四川省明叶食品有限公司 | Aseptic cooling inner packaging process for flavor cold-eaten food |
-
2014
- 2014-10-10 CN CN201410532756.0A patent/CN104351811A/en active Pending
Non-Patent Citations (3)
| Title |
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| 周庆等: "兔肉松制作工艺", 《食品研究与开发》 * |
| 浮吟梅等: "增稠剂在肉制品加工中的应用", 《肉类研究》 * |
| 蔡健等: "卤制牛肉粒的加工技术研究", 《食品工业科技》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901533A (en) * | 2016-04-28 | 2016-08-31 | 吉林厚德食品有限公司 | Minced meat product and method and device for processing same |
| CN108308551A (en) * | 2017-01-17 | 2018-07-24 | 江西富龙食品有限公司 | A kind of preparation method of fish beef granules |
| CN108308537A (en) * | 2017-01-17 | 2018-07-24 | 江西富龙食品有限公司 | A kind of preparation method of sesame meat particle |
| CN107668528A (en) * | 2017-09-30 | 2018-02-09 | 贵州金凤徕食品有限公司 | A kind of processing method of fried crisp beef grain |
| CN108576650A (en) * | 2018-05-08 | 2018-09-28 | 南京晓庄学院 | A kind of production method that chocolate dried meat floss is crisp and the chocolate dried meat floss of making are crisp |
| CN114586830A (en) * | 2022-03-24 | 2022-06-07 | 四川省明叶食品有限公司 | Aseptic cooling inner packaging process for flavor cold-eaten food |
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Application publication date: 20150218 |