CN104473201A - Preparation process of chicken leg strings - Google Patents
Preparation process of chicken leg strings Download PDFInfo
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- CN104473201A CN104473201A CN201410742065.3A CN201410742065A CN104473201A CN 104473201 A CN104473201 A CN 104473201A CN 201410742065 A CN201410742065 A CN 201410742065A CN 104473201 A CN104473201 A CN 104473201A
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- chicken
- tumbling
- powder
- drumsticks
- chicken leg
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- 238000005520 cutting process Methods 0.000 claims abstract description 20
- 238000010411 cooking Methods 0.000 claims abstract description 19
- 238000005554 pickling Methods 0.000 claims abstract description 14
- 238000004140 cleaning Methods 0.000 claims abstract description 11
- 235000013330 chicken meat Nutrition 0.000 claims description 110
- 239000000843 powder Substances 0.000 claims description 71
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 11
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Classifications
-
- 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
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation process of chicken leg strings, belonging to the field of food preparation. The preparation process comprises the following step: by taking chicken drumsticks as raw materials, sequentially performing a cleaning process, a cutting process, a tumbling process, a pickling process and a string preparation process in a sterile environment to obtain a finished product. The preparation process disclosed by the invention has the beneficial effects that the chicken leg strings can be rapidly and completely cooked in a cooking process, and are easily-tasty; and moreover, the diversity of nutrient substances can be met.
Description
Technical field
The present invention relates to a kind of preparation technology of food, be specifically related to a kind of preparation technology of chicken leg string.
Background technology
Chicken leg is people at barbecue or is in fried or is more welcome food in other occasions always, tradition chicken leg string, general is all that monoblock directly carries out roasting or carrying out fried, not variable so ripe, more not easily tasty, and the meat of usually epidermis is old, also underdone inside, wait also ripe inside, chicken has lost its delicate flavour, not only eat taste not good, cook the loss too increasing nutrition for a long time.
And existing chicken leg string is when roasting or being fried, collocation does not have other vegetable, result in the unicity of the single of vegetable and nutriment, only has in addition with diversity and the nutrients qualitative diversity of dish guarantee vegetable.
Summary of the invention
The object of this invention is to provide a kind of preparation technology of chicken leg string, which overcome deficiency of the prior art, this chicken leg string can be well-done fast in cooking, easily tasty, and meet nutrients qualitative diversity.
For achieving the above object, the technical solution adopted in the present invention is: a kind of preparation technology of chicken leg string, it for raw material, successively through cleaning, cutting process, tumbling technique, pickling process and string technique processed under aseptic environment, then obtains finished product with chicken drumsticks; Selection for raw material should select the chicken drumsticks of fresh and healthy chicken, to ensure the security of food.
Further, described cutting process is separated with cutter at das Beinfleisch thicker part on chicken drumsticks, and das Beinfleisch is launched, and the thickness of the das Beinfleisch of expansion is the 1/3-5/12 of jungle fowl drumsticks thickness, and now the side of thigh bone is connected with das Beinfleisch.
Further, described tumbling technique first adds flavoring and water tumbling 3-5min in tumbler, and then put into the chicken drumsticks that cutting process cuts, and then vacuumize, carry out tumbling under vacuum conditions, tumbling time is 3-5min.
Further, described flavoring comprises following raw material: salt, monosodium glutamate, chickens' extract, meat products A2 cure powder, cooking wine, salad oil, different VC receive, malt flour, Jiang Fen, garlic powder, five-spice powder, capsanthin; Described each flavoring raw material and the weight ratio between water and chicken drumsticks are:
Salt: monosodium glutamate: chickens' extract: meat products A2 cure powder: cooking wine: salad oil: different VC receives: malt flour: Jiang Fen: garlic powder: five-spice powder: capsanthin: water: chicken drumsticks=48-52:0-30:0-30:48-52:140-160:28-32:19-21:9-11:38-42:28-32:28-32:3:580-620:9800-10000.
Further, be also added with shrimp med, mushroom powder, straw mushroom powder peace mushroom powder in described flavoring, described shrimp med, mushroom powder, straw mushroom powder, weight ratio between oyster mushroom powder and chicken drumsticks are:: 48-52:98-102:98-102:98-102:9800-10000.
Further, when proceeding tumbling under vacuum conditions in described tumbling technique, be rotate tumbling in the clockwise direction and/or in counter clockwise direction.
Further, when proceeding tumbling under vacuum conditions in described tumbling technique, be successively rotate tumbling 2min and 1min with counterclockwise upper in the clockwise direction.
Further, described pickling process be by tumbling technique after chicken drumsticks continue under the state of vacuum, pickle 1h, then at constant refrigeration room temperature is 1-5 DEG C, pickle 8-12h.
Further, described system string technique is that the chicken drumsticks bamboo let pickled is pierced bunchiness; Described bamboo let is four, and wherein on two parallel das Beinfleisch being through at the expansion of thigh bone both sides of bamboo let, other two bamboo lets are all through on the das Beinfleisch of expansion perpendicular to thigh bone, get product.
Further, described chicken leg conspires to create after product prepare and is stored in immediately in quick freezing repository, quick-frozen 0.5h at quick freezing temperature is-30 to-40 DEG C, and the temperature making chicken leg conspire to create product inside reaches-18 DEG C, is then less than-18 DEG C preservations by chicken leg string in temperature.
The sterilization of factory can use the alcohol disinfecting of 75%, and wall ozone disinfection machine, the method for the environmental protection noresidues such as vapours sterilization carries out disinfection.
The present invention has following beneficial effect:
(1) preparation method of the present invention, separates das Beinfleisch thicker part on chicken drumsticks with cutter, das Beinfleisch is launched, the thickness of the das Beinfleisch launched is the 1/3-5/12 of jungle fowl drumsticks thickness, now the side of thigh bone is connected with das Beinfleisch, makes this chicken leg string can be well-done fast in cooking, and is easy to tasty;
(2) shrimp med, mushroom powder and oyster mushroom powder is also added with in the flavoring in tumbling technique and pickling process; The delicate flavour of shrimp med can replace the use of chickens' extract and monosodium glutamate, and the trophism of shrimp med is better; Adding of mushroom powder, straw mushroom powder peace mushroom powder, mushroom based food is most popular a kind of high protein in the world today, low fat, be rich in the food of natural complex, also by universally acknowledged " safety food ", " life prolonging food " and " health food ".Not only delicious flavour, and nutritious.Containing protein 13-26g, fatty 1.8-2.9g in every 100 grams of dry products, carbohydrate (carbohydrate) 60-65g, also containing several mineral materials such as vitamin A, B, B2, B12, D, C and calcium, phosphorus, iron, magnesium.This this material is that health is requisite, to disease preventing and treating, particularly to the special effect of growing up healthy and sound of children.
Accompanying drawing explanation
Fig. 1 be in the embodiment of the present invention 1 chicken drumsticks cutting process complete after view;
Fig. 2 be in the embodiment of the present invention 1 chicken drumsticks string technique complete after view.
Detailed description of the invention
Embodiment 1:
As depicted in figs. 1 and 2:
The chicken leg string of preparation 10000g chicken drumsticks:
A preparation technology for chicken leg string, it for raw material, successively through cleaning, cutting process, tumbling technique, pickling process and string technique processed under aseptic environment, then obtains finished product with chicken drumsticks.
(1) cleaning: rinse, until clean up with clear water.
(2) cutting process: das Beinfleisch 1 thicker part on chicken drumsticks separated with cutter, das Beinfleisch 1 is launched, the thickness of the das Beinfleisch 1 of expansion is 1/3 of jungle fowl drumsticks thickness, and now the side of thigh bone 2 is connected with das Beinfleisch 1, as shown in fig. 1.
(3) tumbling technique: first add flavoring and water tumbling 4min in tumbler, and then the chicken drumsticks putting into that cutting process cuts, then vacuumize, proceed tumbling under vacuum conditions, tumbling time is 3min; When proceeding tumbling under vacuum conditions in described tumbling technique, be successively rotate tumbling 2min and 1min with counterclockwise upper in the clockwise direction.
Above-mentioned flavoring comprises following raw material: salt, monosodium glutamate, chickens' extract, meat products A2 cure powder, cooking wine, salad oil, different VC receive, malt flour, Jiang Fen, garlic powder, five-spice powder, capsanthin; Each raw material of described flavoring and the weight ratio between water and chicken drumsticks are:
Salt: monosodium glutamate: chickens' extract: meat products A2 cure powder: cooking wine: salad oil: different VC receives: malt flour: Jiang Fen: garlic powder: five-spice powder: capsanthin: water: chicken drumsticks=50:20:20:50::150:30:20:10:40:30:30:3:600:10000.
The concrete consumption of each raw material of flavoring and water is: salt 50g, monosodium glutamate 20g, chickens' extract 20g, meat products A2 cure powder 50g, and cooking wine 150g, salad oil 30g, different VC receive 20g, malt flour 10g, ginger powder 40g, garlic powder 30g, five-spice powder 30g, capsanthin 3g, water 600g.
(4) pickling process: the chicken drumsticks after tumbling technique is continued to pickle 1h under the state of vacuum, then pickles 10h at constant refrigeration room temperature is 1 DEG C.
(5) string technique is made: the chicken drumsticks bamboo let pickled is pierced bunchiness; Described bamboo let is four, wherein on two parallel das Beinfleisch 1 being through at the expansion of thigh bone 2 both sides of first bamboo let 3, the diameter of this first bamboo let 3 is 4.0mm, length is 30cm, and other two second bamboo lets 4 are all through on the das Beinfleisch 1 of expansion perpendicular to thigh bone 2, and the length of this second bamboo let 4 is 10cm, get product, as shown in Figure 2, in figure, the first bamboo let 3 and the second bamboo let 4 look in fig. 2 and are dotted line, and in fact invisible part is suffered through das Beinfleisch 1 entirely.
Finished product is preserved: described chicken leg conspires to create after product prepare and is stored in immediately in quick freezing repository, quick-frozen 0.5h at quick freezing temperature is-35 DEG C, and the temperature making chicken leg conspire to create product inside reaches-18 DEG C, is then less than-18 DEG C preservations by chicken leg string in temperature.
Embodiment 2:
The chicken leg string of preparation 10000g chicken drumsticks:
A preparation technology for chicken leg string, it for raw material, successively through cleaning, cutting process, tumbling technique, pickling process and string technique processed under aseptic environment, then obtains finished product with chicken drumsticks.
(1) cleaning: rinse, until clean up with clear water.
(2) cutting process: das Beinfleisch thicker part on chicken drumsticks separated with cutter, das Beinfleisch is launched, the thickness of the das Beinfleisch of expansion is 1/3 of jungle fowl drumsticks thickness, and now the side of thigh bone is connected with das Beinfleisch.
(3) tumbling technique: first add flavoring and water tumbling 3min in tumbler, and then the chicken drumsticks putting into that cutting process cuts, then vacuumize, proceed tumbling under vacuum conditions, tumbling time is 3min; When proceeding tumbling under vacuum conditions in described tumbling technique, be successively rotate tumbling 1min and 2min with counterclockwise upper in the clockwise direction.
Above-mentioned flavoring comprises following raw material: salt, monosodium glutamate, chickens' extract, meat products A2 cure powder, cooking wine, salad oil, different VC receive, malt flour, Jiang Fen, garlic powder, five-spice powder, capsanthin; Described each flavoring raw material and the weight ratio between water and chicken drumsticks are:
Salt: monosodium glutamate: chickens' extract: meat products A2 cure powder: cooking wine: salad oil: different VC receives: malt flour: Jiang Fen: garlic powder: five-spice powder: capsanthin: water: chicken drumsticks=52:25:25:48::140:32:20:11:40:29:30:3:600:10000.
The concrete consumption of each raw material of flavoring and water is: salt 52g, monosodium glutamate 25g, chickens' extract 25g, meat products A2 cure powder 48g, and cooking wine 140g, salad oil 32g, different VC receive 20g, malt flour 11g, ginger powder 40g, garlic powder 29g, five-spice powder 30g, capsanthin 3g, water 600g.
(4) pickling process: the chicken drumsticks after tumbling technique is continued to pickle 1h under the state of vacuum, then pickles 8h at constant refrigeration room temperature is 3 DEG C.
(5) string technique is made: the chicken drumsticks bamboo let pickled is pierced bunchiness; Described bamboo let is four, and wherein on two parallel das Beinfleisch being through at the expansion of thigh bone both sides of bamboo let, the diameter of this bamboo let is 4.0mm, and length is 30cm, and other two bamboo lets are all through on the das Beinfleisch of expansion perpendicular to thigh bone, and the length of this bamboo let is 10cm, gets product.
Finished product is preserved: described chicken leg conspires to create after product prepare and is stored in immediately in quick freezing repository, quick-frozen 0.5h at quick freezing temperature is-30 DEG C, and the temperature making chicken leg conspire to create product inside reaches-18 DEG C, is then less than-18 DEG C preservations by chicken leg string in temperature.
Embodiment 3:
The chicken leg string of preparation 10000g chicken drumsticks:
A preparation technology for chicken leg string, it for raw material, successively through cleaning, cutting process, tumbling technique, pickling process and string technique processed under aseptic environment, then obtains finished product with chicken drumsticks.
(1) cleaning: rinse, until clean up with clear water.
(2) cutting process: das Beinfleisch thicker part on chicken drumsticks separated with cutter, das Beinfleisch is launched, the thickness of the das Beinfleisch of expansion is 5/12 of jungle fowl drumsticks thickness, and now the side of thigh bone is connected with das Beinfleisch.
(3) tumbling technique: first add flavoring and water tumbling 5min in tumbler, and then the chicken drumsticks putting into that cutting process cuts, then vacuumize, proceed tumbling under vacuum conditions, tumbling time is 5min; When proceeding tumbling under vacuum conditions in described tumbling technique, be successively rotate tumbling 2min and 3min with upper clockwise in the counterclockwise direction.
Above-mentioned flavoring comprises following raw material: salt, meat products A2 cure powder, cooking wine, salad oil, different VC receive, malt flour, Jiang Fen, garlic powder, five-spice powder, capsanthin, shrimp med, mushroom powder, straw mushroom powder, oyster mushroom powder; Described each raw material and the weight ratio between water and chicken drumsticks are:
Salt: meat products A2 cure powder: cooking wine: salad oil: different VC receives: malt flour: Jiang Fen: garlic powder: five-spice powder: capsanthin: shrimp med: mushroom powder: straw mushroom powder: oyster mushroom powder: water: chicken drumsticks=50:50::150:30:20:10:40:30:30:3:50:100:100:100:600:10000.
The concrete consumption of each raw material of flavoring and water is: salt 50g, meat products A2 cure powder 50g, and cooking wine 150g, salad oil 30g, different VC receive 20g, malt flour 10g, ginger powder 40g, garlic powder 30g, five-spice powder 30g, capsanthin 3g, shrimp med 50g, mushroom powder 100g, straw mushroom powder 100g, oyster mushroom powder 100g, water 600g.
(4) pickling process: the chicken drumsticks after tumbling technique is continued to pickle 1h under the state of vacuum, then pickles 12h at constant refrigeration room temperature is 5 DEG C.
(5) string technique is made: the chicken drumsticks bamboo let pickled is pierced bunchiness; Described bamboo let is four, and wherein on two parallel das Beinfleisch being through at the expansion of thigh bone both sides of bamboo let, the diameter of this bamboo let is 4.0mm, and length is 30cm, and other two bamboo lets are all through on the das Beinfleisch of expansion perpendicular to thigh bone, and the length of this bamboo let is 10cm, gets product.
Finished product is preserved: described chicken leg conspires to create after product prepare and is stored in immediately in quick freezing repository, quick-frozen 0.5h at quick freezing temperature is-35 DEG C, and the temperature making chicken leg conspire to create product inside reaches-18 DEG C, is then less than-18 DEG C preservations by chicken leg string in temperature.
Embodiment 4:
The chicken leg string of preparation 10000g chicken drumsticks:
A preparation technology for chicken leg string, it for raw material, successively through cleaning, cutting process, tumbling technique, pickling process and string technique processed under aseptic environment, then obtains finished product with chicken drumsticks.
(1) cleaning: rinse, until clean up with clear water.
(2) cutting process: das Beinfleisch thicker part on chicken drumsticks separated with cutter, das Beinfleisch is launched, the thickness of the das Beinfleisch of expansion is 5/12 of jungle fowl drumsticks thickness, and now the side of thigh bone is connected with das Beinfleisch.
(3) tumbling technique: first add flavoring and water tumbling 4min in tumbler, and then the chicken drumsticks putting into that cutting process cuts, then vacuumize, proceed tumbling under vacuum conditions, tumbling time is 4min; When proceeding tumbling under vacuum conditions in described tumbling technique, be rotate tumbling 4min in the clockwise direction.
Above-mentioned flavoring comprises following raw material: salt, meat products A2 cure powder, cooking wine, salad oil, different VC receive, malt flour, Jiang Fen, garlic powder, five-spice powder, capsanthin, shrimp med, mushroom powder, straw mushroom powder, oyster mushroom powder; Described each raw material and the weight ratio between water and chicken drumsticks are:
Salt: meat products A2 cure powder: cooking wine: salad oil: different VC receives: malt flour: Jiang Fen: garlic powder: five-spice powder: capsanthin: shrimp med: mushroom powder: straw mushroom powder: oyster mushroom powder: water: chicken drumsticks=50:50:150:30:20:10:40:30:30:3:50:100:100:100:600:10000.
The concrete consumption of each raw material of flavoring and water is: salt 50g, meat products A2 cure powder 50g, and cooking wine 150g, salad oil 30g, different VC receive 20g, malt flour 10g, ginger powder 40g, garlic powder 30g, five-spice powder 30g, capsanthin 3g, shrimp med 50g, mushroom powder 100g, straw mushroom powder 100g, oyster mushroom powder 100g, water 600g.
(4) pickling process: the chicken drumsticks after tumbling technique is continued to pickle 1h under the state of vacuum, then pickles 9h at constant refrigeration room temperature is 3 DEG C.
(5) string technique is made: the chicken drumsticks bamboo let pickled is pierced bunchiness; Described bamboo let is four, and wherein on two parallel das Beinfleisch being through at the expansion of thigh bone both sides of bamboo let, the diameter of this bamboo let is 4.0mm, and length is 30cm, and other two bamboo lets are all through on the das Beinfleisch of expansion perpendicular to thigh bone, and the length of this bamboo let is 10cm, gets product.
Finished product is preserved: described chicken leg conspires to create after product prepare and is stored in immediately in quick freezing repository, quick-frozen 0.5h at quick freezing temperature is-40 DEG C, and the temperature making chicken leg conspire to create product inside reaches-18 DEG C, is then less than-18 DEG C preservations by chicken leg string in temperature.
Claims (10)
1. a preparation technology for chicken leg string, is characterized in that: it for raw material, successively through cleaning, cutting process, tumbling technique, pickling process and string technique processed under aseptic environment, then obtains finished product with chicken drumsticks.
2. the preparation technology of a kind of chicken leg string according to claim 1, it is characterized in that: described cutting process is separated with cutter at das Beinfleisch thicker part on chicken drumsticks, das Beinfleisch is launched, the thickness of the das Beinfleisch launched is the 1/3-5/12 of jungle fowl drumsticks thickness, and now the side of thigh bone is connected with das Beinfleisch.
3. the preparation technology of a kind of chicken leg string according to claim 2, it is characterized in that: described tumbling technique first adds flavoring and water tumbling 3-5min in tumbler, and then put into the chicken drumsticks that cutting process cuts, then vacuumize, proceed tumbling under vacuum conditions, tumbling time is 3-5min.
4. the preparation technology of a kind of chicken leg string according to claim 3, is characterized in that: described flavoring comprises following raw material: salt, monosodium glutamate, chickens' extract, meat products A2 cure powder, cooking wine, salad oil, different VC receive, malt flour, Jiang Fen, garlic powder, five-spice powder, capsanthin; Described each flavoring raw material and the weight ratio between water and chicken drumsticks are:
Salt: monosodium glutamate: chickens' extract: meat products A2 cure powder: cooking wine: salad oil: different VC receives: malt flour: Jiang Fen: garlic powder: five-spice powder: capsanthin: water: chicken drumsticks=48-52:0-30:0-30:48-52:140-160:28-32:19-21:9-11:38-42:28-32:28-32:3:580-620:9800-10000.
5. the preparation technology of a kind of chicken leg string according to claim 4, it is characterized in that: be also added with shrimp med, mushroom powder, straw mushroom powder peace mushroom powder in described flavoring, described shrimp med, mushroom powder, straw mushroom powder, weight ratio between oyster mushroom powder and chicken drumsticks are: 48-52:98-102:98-102:98-102:9800-10000.
6. the preparation technology of a kind of chicken leg string according to claim 3, is characterized in that: when proceeding tumbling under vacuum conditions in described tumbling technique, is to rotate tumbling in the clockwise direction and/or in counter clockwise direction.
7. the preparation technology of a kind of chicken leg string according to claim 6, is characterized in that: when proceeding tumbling under vacuum conditions in described tumbling technique, is successively to rotate tumbling 2min and 1min with counterclockwise upper in the clockwise direction.
8. the preparation technology of a kind of chicken leg string according to claim 6, is characterized in that: described pickling process be by tumbling technique after chicken drumsticks continue under the state of vacuum, pickle 1h, then at constant refrigeration room temperature is 1-5 DEG C, pickle 8-12h.
9. according to the preparation technology of a kind of chicken leg string in claim 1-8 described in any one, it is characterized in that: described system string technique is that the chicken drumsticks bamboo let pickled is pierced bunchiness; Described bamboo let is four, and wherein on two parallel das Beinfleisch being through at the expansion of thigh bone both sides of bamboo let, other two bamboo lets are all through on the das Beinfleisch of expansion perpendicular to thigh bone, get product.
10. the preparation technology of a kind of chicken leg string according to claim 9, it is characterized in that: described chicken leg conspires to create after product prepare and is stored in immediately in quick freezing repository, quick-frozen 0.5h at quick freezing temperature is-30 to-40 DEG C, the temperature making chicken leg conspire to create product inside reaches-18 DEG C, is then less than-18 DEG C preservations by chicken leg string in temperature.
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