CN104432161A - Method for producing chewy dried chicken and dried chicken produced through method - Google Patents
Method for producing chewy dried chicken and dried chicken produced through method Download PDFInfo
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- CN104432161A CN104432161A CN201410856382.8A CN201410856382A CN104432161A CN 104432161 A CN104432161 A CN 104432161A CN 201410856382 A CN201410856382 A CN 201410856382A CN 104432161 A CN104432161 A CN 104432161A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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Abstract
The invention relates to the field of food, in particular to a method for producing chewy dried chicken and dried chicken produced through the method. The method for producing the chewy dried chicken comprises the following steps that chicken breast is cut into meat paste, and salt and ice blocks are added in the cutting process; the meat paste is grounded, then composite phosphate is added for curing, and the cured meat paste is obtained; starch, condiments, cooking wine, ginger powder and ground pepper are added into the cured meat paste, then cutting is conducted through a vacuum cut mixer, and the meat paste to be dried is obtained; the meat paste to be dried is dried under the temperature of 45-60 DEG C till the water weight content is lower than 20 percent, and the formed meat paste is obtained; the formed meat paste is cut and then baked and cooked under the temperature of 120-130 DEG C, and the chewy dried chicken is obtained. The dried chicken produced through the method is chewy and good in taste, and the technical problems that dried chicken produced by a traditional producing method is poor in taste and not chewy when being eaten.
Description
Technical field
The present invention relates to field of food, in particular to a kind of dired chicken meat having the preparation method of the dired chicken meat of chewing strength and the method to make.
Background technology
Jerky of a great variety, if any dried pork, dried beef, dried mutton, dried horse meat, rabbit jerky etc., the water activity of this series products is very low, most of bacterium can not grow, therefore the shelf-life is longer, the protein content of this series products is very high, belongs to the expensive goods in meat products.On the whole, jerky all adopts the operations such as lean meat is tasty through stew in soy sauce, oven dry, seasoning to be prepared from; Manner of packing has in bulk, hard-cover, candy dress etc.
For chicken, because it is not containing meat fiber strong as beef or pork, so after according to the conventional method chicken being made jerky, mouthfeel is very poor, eats very face, does not chew strength; Thus, the leisure food of also rarely found chicken Ganlei on the market.
In view of this, special proposition the present invention.
Summary of the invention
The object of the invention is to a kind of preparation method having the dired chicken meat of chewing strength, the method, in the process making dired chicken meat, adds ice cube cutting in the process of mixing; Secondly in the process of pickling, composite phosphate is employed, maintain retentiveness and the adhesion of meat gruel, prevent its loose change face, the low temperature drying of 45-60 DEG C is adopted to its moisture weight content lower than 20% in addition in the process of drying, and then effectively prevent chicken protein sex change, and by the adhesion that increases meat gruel and then make the dired chicken meat made have to chew strength, mouthfeel is good, can be good at diet of serving the general public.
In order to realize above-mentioned object, spy of the present invention by the following technical solutions:
There is a preparation method for the dired chicken meat of chewing strength, comprise the following steps:
1), by Fresh Grade Breast cut and mix meat gruel, and add salt and ice cube cutting in the process of mixing;
2), meat gruel is carried out Minced Steak after add composite phosphate and pickle, obtain pickling rear meat gruel;
3), will pickle in rear meat gruel add starch, flavoring, cooking wine, ginger powder and pepper powder after utilize vacuum cut mixer to carry out cutting mixing, obtain meat gruel to be dried;
4), described meat gruel to be dried to be carried out drying to its moisture weight content lower than 20% at 45-60 DEG C, obtain shaping meat gruel;
5), by after shaping meat gruel section toast shortening at 120-130 DEG C, obtain the dired chicken meat of chewing strength.
This preparation method having the dired chicken meat of chewing strength provided by the invention, Fresh Grade Breast is first cut and mixes meat gruel, and add salt and ice cube cutting in the process of mixing, salt plays tasty effect, the ice cube added then reduces the temperature of chicken, make the temperature cutting the process of mixing lower, and then prevent the sex change of chicken protein, effectively prevent it after shortening, become the defect in face.In addition, in the process of pickling, add composite phosphate, composite phosphate plays the effect increasing chicken retentiveness and adhesion, what chicken can not be become is loose, can in the process of pickling, make unmodified chicken protein combine closely on the contrary, so after effectively ensure that shortening jerky chew strength.In addition, the auxiliary materials such as starch, flavoring, cooking wine, ginger powder and pepper play seasoning effect, and 45-60 DEG C dry to its moisture weight content lower than 20% operation the moisture in chicken is slowly volatilized, its polymerization of wilting of chicken after volatilization moisture, what further ensure that the dired chicken meat made chews strength.To sum up, the preparation method of this dired chicken meat provided by the invention, its dired chicken meat made chews strength, and mouthfeel is good, overcomes that the dired chicken meat mouthfeel that traditional preparation method makes is poor, the technical problem in face of tasting; And then enriched the kind in jerky market, and the price of chicken is lower, comparatively other jerkys are compared, and its cost of manufacture is low.
Optionally, in step 1) in: described in cut mix adopt vacuum cut mixer carry out.
Optionally, it is characterized in that, in step 1) in: the weight of the salt added accounts for the 1/85-1/75 of described Fresh Grade Breast; The weight of the ice cube added accounts for the 10-15% of described Fresh Grade Breast.
Optionally, in step 1) in: described in cut the temperature of mixing be 0-6 DEG C.
Optionally, in step 2) in: described composite phosphate is one or more in sodium pyrophosphate, sodium phosphate trimer, calgon.
Optionally, in step 2) in: with weight parts, described composite phosphate comprises: sodium pyrophosphate 3-5 part, sodium phosphate trimer 0.8-1.2 part, calgon 3-5 part.
Optionally, in step 2) in: described in the temperature of pickling be 2-4 DEG C, the time is not less than 6 hours.
Optionally, in step 2) in: the weight of the composite phosphate added accounts for the 1/400-3/800 of Fresh Grade Breast.
In step 3) in: the weight of the starch added accounts for the 1/20-3/40 of Fresh Grade Breast; The weight of the cooking wine added accounts for the 1/100-3/200 of Fresh Grade Breast.
Optionally, in step 4) in: the time of described oven dry is 8-12 hour; In step 5) in: the time of described baking is 8-12 minute.
The above-mentioned dired chicken meat having the preparation method of the dired chicken meat of chewing strength to make.
Compared with prior art, beneficial effect of the present invention is:
1), this preparation method provided by the invention, it, by controlling to cut and mix temperature and add appropriate composite phosphate, makes the dired chicken meat made chew strength, not face.
2), provide and a kind ofly have the dired chicken meat of chewing strength, enriched the kind of jerky, more enough diet of better serving the general public.
3), because the cost of chicken is low, and this preparation method is simple, therefore makes this dired chicken meat have lower cost of manufacture, meets mass consumption.
Accompanying drawing explanation
In order to be illustrated more clearly in the specific embodiment of the invention or technical scheme of the prior art, be briefly described to the accompanying drawing used required in detailed description of the invention or description of the prior art below, apparently, accompanying drawing in the following describes is some embodiments of the present invention, for those of ordinary skill in the art, under the prerequisite not paying creative work, other accompanying drawing can also be obtained according to these accompanying drawings.
The flow chart having the preparation method of the dired chicken meat of chewing strength that Fig. 1 provides for the embodiment of the present invention one.
Detailed description of the invention
For making the object, technical solutions and advantages of the present invention clearly; clear, complete description is carried out below by technical scheme of the present invention; based on the detailed description of the invention in the present invention; other embodiments all that those of ordinary skill in the art obtain under the prerequisite not making creative work, all belong to the scope that the present invention protects.
In the present invention, provide a kind of preparation method having the dired chicken meat of chewing strength, purport overcomes in prior art and there is dired chicken meat and do not chew strength, and mouthfeel is poor, the technical problem in face of tasting; Concrete, the present invention is the preparation method being achieved through the following technical solutions the dired chicken meat of chewing strength:
There is the preparation method of the dired chicken meat of chewing strength, comprise the following steps: 1), by Fresh Grade Breast cut and mix meat gruel, and add salt and ice cube cutting in the process of mixing; 2), meat gruel is carried out Minced Steak after add composite phosphate and pickle, obtain pickling rear meat gruel; 3), will pickle in rear meat gruel add starch, flavoring, cooking wine, ginger powder and pepper powder after utilize vacuum cut mixer to carry out cutting mixing, obtain meat gruel to be dried; 4), described meat gruel to be dried to be carried out drying to its moisture weight content lower than 20% at 45-60 DEG C, obtain shaping meat gruel; 5), by after shaping meat gruel section toast shortening at 120-130 DEG C, obtain the dired chicken meat of chewing strength.
In addition, cutting the effect of mixing to better realize, guaranteeing that the temperature cut in the process of mixing is lower, and then preventing chicken protein sex change; Make chicken water holding bonding in the process of pickling as much as possible, chew strength to improve it; Moisture in drying course is slowly volatilized, the technique effect such as prevent that chicken from becoming fragile instantaneously; On the basis of above-mentioned technical scheme, can also in conjunction with the next item down or whole restrictions, to obtain further technical scheme: as in step 1) in: as described in cut to mix and adopt vacuum cut mixer to carry out; Or the weight of the salt added accounts for the 1/85-1/75 of described Fresh Grade Breast; The weight of the ice cube added accounts for the 10-15% of described Fresh Grade Breast; Or described in cut the temperature of mixing be 0-6 DEG C.Or in step 2) in: described composite phosphate is one or more in sodium pyrophosphate, sodium phosphate trimer, calgon; Or in step 2) in, with weight parts, described composite phosphate comprises: sodium pyrophosphate 3-5 part, sodium phosphate trimer 0.8-1.2 part, calgon 3-5 part.Or in step 2) in, described in the temperature of pickling be 2-4 DEG C, the time is not less than 6 hours.Or in step 2) in, the weight of the composite phosphate added accounts for the 1/400-3/800 of Fresh Grade Breast; In step 3) in: the weight of the starch added accounts for the 1/20-3/40 of Fresh Grade Breast; The weight of the cooking wine added accounts for the 1/100-3/200 of Fresh Grade Breast; Or in step 4) in: the time of described oven dry is 8-12 hour, in step 5) in: the time of described baking is 8-12 minute.
This preparation method having the dired chicken meat of chewing strength provided by the invention, Fresh Grade Breast is first cut and mixes meat gruel, and add salt and ice cube cutting in the process of mixing, salt plays tasty effect, the ice cube added then reduces the temperature of chicken, make the temperature cutting the process of mixing lower, and then prevent the sex change of chicken protein, effectively prevent it after shortening, become the defect in face.In addition, in the process of pickling, add composite phosphate, composite phosphate plays the effect increasing chicken retentiveness and adhesion, what chicken can not be become is loose, can in the process of pickling, make unmodified chicken protein combine closely on the contrary, so after effectively ensure that shortening jerky chew strength.In addition, the auxiliary materials such as starch, flavoring, cooking wine, ginger powder and pepper play seasoning effect, and 45-60 DEG C carry out drying to its moisture weight content lower than 20% operation the moisture in chicken is slowly volatilized, its polymerization of wilting of chicken after volatilization moisture, what further ensure that the dired chicken meat made chews strength.To sum up, the preparation method of this dired chicken meat provided by the invention, its dired chicken meat made chews strength, and mouthfeel is good, overcomes that the dired chicken meat mouthfeel that traditional preparation method makes is poor, the technical problem in face of tasting; And then enriched the kind in jerky market, and the price of chicken is lower, comparatively other jerkys are compared, and its cost of manufacture is low.
Next, the present invention, in conjunction with above-mentioned content, has enumerated specific embodiments of the invention, please refer to following content:
Embodiment 1
Please refer to Fig. 1, this preparation method having the dired chicken meat of chewing strength provided by the invention, comprises the following steps:
Step 101: Fresh Grade Breast is cut and mixes meat gruel, and add salt and ice cube cutting in the process of mixing;
Before step 101, the operation of cleaning and removing fat is needed to Fresh Grade Breast, cut in the process of mixing, owing to adding salt, the effect of tasty spice therefore can be played, thoroughly tasty, and the ice cube added can make chicken keep low temperature, be generally about 10 DEG C, can well prevent like this chicken cut mix time high-temperature denatured defect, ensure that the freshness of chicken.
Step 102: add composite phosphate after meat gruel is carried out Minced Steak and pickle, obtains pickling rear meat gruel;
In a step 102, salt is joined in the meat gruel obtained; And composite phosphate is as the variation adding material in food and can contribute to food kind, improve its color, shape, keep freshness and the quality of food, and meet the demand of machining process, be very important quality improver in food; In meat gruel, add composite phosphate carry out pickling and can make chicken water holding, and help chicken protein to bind in the process of pickling, what is more important, owing to adding ice cube cutting in the process of mixing, make chicken egg there is no sex change owing to being in low temperature, and also assures that freshness; So pickling in this step can make Hen Surimi effectively be polymerized sticky sticking, for the strength of chewing of the meat of follow-up shortening provides effective guarantee.
Step 103: will pickle in rear meat gruel after adding starch, flavoring, cooking wine, ginger powder and pepper powder and utilize vacuum cut mixer to carry out cutting mixing, and obtain meat gruel to be dried;
In step 103, adding starch, flavoring, cooking wine, ginger powder and pepper powder, can to make to pickle rear meat gruel tasty, ensure that the mouthfeel of jerky, cut and mix, obtain meat gruel to be dried, for future use after adding various flavoring and additive by vacuum again.
Step 104: described meat gruel to be dried to be carried out drying to its moisture weight content lower than 20% at 45-60 DEG C, obtains shaping meat gruel;
In the process of drying, temperature controls at 45-60 DEG C, and this temperature can make the moisture in meat gruel slowly volatilize, and prevent moisture evaporation under hot conditions too fast and cause the defect that shaping meat gruel becomes fragile, what effectively ensure that made dired chicken meat chews strength.
Step 105: toast shortening by after shaping meat gruel section at 120-130 DEG C, obtain the dired chicken meat of chewing strength.
In step 105, after shaping meat gruel section, at 120-130 DEG C of baking shortening, and control total cooking time, make the moisture weight content of shaping meat gruel lower than 20%, in such jerky containing a certain amount of moisture, and in the process that operates in preorder of its meat albumen, achieve the effect of bonding, so the dired chicken meat made has well chew strength, itself and dried pork, dried beef are suitable, and mouthfeel is good, not face.
Better applied to make the preparation method of the dired chicken meat of chewing strength that has of the above embodiment of the present invention, more effectively obtain practical application, the present invention also provides embodiment two on the basis of above-described embodiment, namely embodiment two is the further restriction and the increase that have the preparation method of the dired chicken meat of chewing strength of above-described embodiment, is now described in detail and explains:
Embodiment 2
In the present embodiment, the preparation method of the preparation method of the dired chicken meat of chewing strength is had to comprise the following steps:
S1: Fresh Grade Breast vacuum cut mixer is cut and mixes meat gruel, and add salt and ice cube cutting in the process of mixing;
Concrete, salt used accounts for the 1/85-1/75 of described Fresh Grade Breast; Be most preferably with 1/80; The weight of ice cube used accounts for the 10-15% of described Fresh Grade Breast.Cutting in the process of mixing, whole cutting is mixed temperature and is controlled at 0-6 DEG C.
S2: add composite phosphate after meat gruel is carried out Minced Steak and pickle, obtains pickling rear meat gruel;
Composite phosphate is sodium pyrophosphate, sodium phosphate trimer and calgon; In addition, with weight parts, described composite phosphate comprises: sodium pyrophosphate 3-5 part, sodium phosphate trimer 0.8-1.2 part, calgon 3-5 part; More specifically, all composite phosphates account for the 1/400-3/800 of Fresh Grade Breast; As, corresponding use 2.5 grams of composite phosphates in 800 grams of Fresh Grade Breast, and composite phosphate preferably sets (most preferred ratio is 4:1:4) according to above-mentioned weight ratio.
In another embodiment, any one in composite phosphate sodium pyrophosphate, sodium phosphate trimer, calgon.
In addition, preferably, in the curing process of this step, the temperature of pickling is 2-4 DEG C, and the time is not less than 6 hours, is preferably (corresponding 800g Fresh Grade Breast) with 8 hours.In the process of concrete operations, every 100 grams of preferred salting periods of Fresh Grade Breast are 1 hour.
S3: will pickle in rear meat gruel after adding starch, flavoring, cooking wine, ginger powder and pepper powder and utilize vacuum cut mixer to carry out cutting mixing, and obtain meat gruel to be dried;
In this step, the weight of the starch added accounts for the 1/20-3/40 of Fresh Grade Breast; The weight of the cooking wine added accounts for the 1/100-3/200 of Fresh Grade Breast.And flavoring, ginger powder and pepper powder are added in right amount, there is no considered critical.
S4: described meat gruel to be dried to be carried out drying to its moisture weight content lower than 20% at 45-60 DEG C, obtains shaping meat gruel.
Concrete, the time of drying is for being 8-12 hour, drying operation carries out in air blast drying baker, it should be noted that, best bake out temperature is 55 DEG C, and under this temperature and time condition, the moisture evaporation in meat gruel is slow, effectively can prevent from becoming fragile because moisture evaporation causes too soon, reduce the defect that it chews strength.
S5: toast shortening by after shaping meat gruel section at 120-130 DEG C, obtain the dired chicken meat of chewing strength.
Concrete, the time of described baking is 8-12 minute; Because shaping meat gruel section is through section; So in the process of shortening, 120-130 DEG C of baking 8-12 minute, this operation can increase it and chew strength.
In addition, for the dired chicken meat that the embodiment of the present invention 2 provides, its nutrition and shearing force data result please refer to table 1:
The nutrition of the dired chicken meat that table 1 embodiment 2 is made and shearing force data result
Can be found out by table 1, its shearing force of this dired chicken meat that the embodiment of the present invention provides can reach 198.0, therefore has and chews strength.In addition, attempt confirming by many people, find that its mouthfeel is good, and Chewy degree and dried beef common on the market and dried pork similar, overcome the defect in the common dired chicken meat made by the method for routine in prior art not Chewy, mouthfeel face.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. there is a preparation method for the dired chicken meat of chewing strength, it is characterized in that, comprise the following steps:
1), by Fresh Grade Breast cut and mix meat gruel, and add salt and ice cube cutting in the process of mixing;
2), meat gruel is carried out Minced Steak after add composite phosphate and pickle, obtain pickling rear meat gruel;
3), will pickle in rear meat gruel add starch, flavoring, cooking wine, ginger powder and pepper powder after utilize vacuum cut mixer to carry out cutting mixing, obtain meat gruel to be dried;
4), described meat gruel to be dried to be carried out drying to its moisture weight content lower than 20% at 45-60 DEG C, obtain shaping meat gruel;
5), by after shaping meat gruel section toast shortening at 120-130 DEG C, obtain the dired chicken meat of chewing strength.
2. the preparation method having the dired chicken meat of chewing strength according to claim 1, is characterized in that, in step 1) in:
Described cut mix adopt vacuum cut mixer carry out.
3. the preparation method having the dired chicken meat of chewing strength according to claim 1, is characterized in that, in step 1) in:
The weight of the salt added accounts for the 1/85-1/75 of described Fresh Grade Breast;
The weight of the ice cube added accounts for the 10-15% of described Fresh Grade Breast.
4. the preparation method having the dired chicken meat of chewing strength according to claim 1, is characterized in that, in step 1) in:
The described temperature of mixing of cutting is 0-6 DEG C.
5. the preparation method having the dired chicken meat of chewing strength according to claim 1, is characterized in that, in step 2) in:
Described composite phosphate is one or more in sodium pyrophosphate, sodium phosphate trimer, calgon.
6. the preparation method having the dired chicken meat of chewing strength according to claim 5, is characterized in that, in step 2) in:
With weight parts, described composite phosphate comprises: sodium pyrophosphate 3-5 part, sodium phosphate trimer 0.8-1.2 part, calgon 3-5 part.
7. the preparation method having the dired chicken meat of chewing strength according to claim 6, is characterized in that, in step 2) in:
Described temperature of pickling is 2-4 DEG C, and the time is not less than 6 hours.
8. the preparation method having the dired chicken meat of chewing strength according to claim 7, is characterized in that, in step 2) in:
The weight of the composite phosphate added accounts for the 1/400-3/800 of Fresh Grade Breast;
In step 3) in: the weight of the starch added accounts for the 1/20-3/40 of Fresh Grade Breast; The weight of the cooking wine added accounts for the 1/100-3/200 of Fresh Grade Breast.
9. the preparation method having the dired chicken meat of chewing strength according to claim 8, is characterized in that, in step 4) in: the time of described oven dry is 8-12 hour;
In step 5) in: the time of described baking is 8-12 minute.
10. the dired chicken meat that the preparation method that having described in any one of claim 1-9 chews the dired chicken meat of strength is made.
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| CN201410856382.8A CN104432161A (en) | 2014-12-25 | 2014-12-31 | Method for producing chewy dried chicken and dried chicken produced through method |
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| CN201410829526 | 2014-12-25 | ||
| CN2014108295260 | 2014-12-25 | ||
| CN201410856382.8A CN104432161A (en) | 2014-12-25 | 2014-12-31 | Method for producing chewy dried chicken and dried chicken produced through method |
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| CN111528415A (en) * | 2020-06-15 | 2020-08-14 | 沈阳农业大学 | Method for improving quality of rejected laying hen meat paste |
| CN115005388A (en) * | 2022-07-15 | 2022-09-06 | 苏州闻达食品配料有限公司 | Chicken spicy strip and preparation method thereof |
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| CN111528415A (en) * | 2020-06-15 | 2020-08-14 | 沈阳农业大学 | Method for improving quality of rejected laying hen meat paste |
| CN111528415B (en) * | 2020-06-15 | 2023-04-07 | 沈阳农业大学 | Method for improving quality of rejected laying hen meat paste |
| CN115005388A (en) * | 2022-07-15 | 2022-09-06 | 苏州闻达食品配料有限公司 | Chicken spicy strip and preparation method thereof |
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Application publication date: 20150325 |