CN104544247A - Processing method of fresh and tender health chicken skewers - Google Patents
Processing method of fresh and tender health chicken skewers Download PDFInfo
- Publication number
- CN104544247A CN104544247A CN201410801161.0A CN201410801161A CN104544247A CN 104544247 A CN104544247 A CN 104544247A CN 201410801161 A CN201410801161 A CN 201410801161A CN 104544247 A CN104544247 A CN 104544247A
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- China
- Prior art keywords
- chicken
- fresh
- processing method
- tender
- skewer
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Classifications
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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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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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
-
- 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
Abstract
The invention relates to a processing method of fresh and tender health chicken skewers. The processing method comprises the following steps: (1) preparing treating fluid; (2) cutting fresh chicken into pieces, treating for 10-15 minutes with warm water with the temperature of 45-50 DEG C, then draining off, soaking the dry chicken pieces into the treating fluid prepared in the step (1) for 1-2 hours, and drying the treating fluid in the air; (3) stringing the diced chicken treated in the step (2) together, pickling with seasonings, and then carrying out heat preservation for 5-7 hours at the temperature of 0-4 DEG C to obtain the chicken skewers. The processing method of the chicken skewers is simple in treatment method; the treated chicken skewers are fresh and tender in mouth feel; a plant preservative component is used, so that a good preservative effect is guaranteed; after being eaten, the chicken skewers are free of toxicity and side effects; the treated chicken skewers can be exposed to the air at the temperature of 32 DEG C for 8 hours without going bad.
Description
Technical field
The invention belongs to field of meat product processing, be specifically related to a kind of processing method of fresh and tender health care chicken skewer.
Background technology
Chicken contains injection Vitamin B_6 etc., the content ratio of protein is higher, kind is many, and digestibility is high, be easy to be absorbed by the body and utilize chicken, having the effect strengthening muscle power, strengthening body, in addition containing the phospholipid of human body hair tonic being given birth to important function, is one of important sources of fat and phosphatide in Chinese's diet structure.Chicken to malnutritive, chilly is afraid of cold, weak fatigue, irregular menstruation, anaemia, weakness etc. have good dietary function.Motherland's medical science is thought, chicken has effect of Wen Zhongyi gas, qi-restoratives replenishing essence, strengthening the spleen and stomach, arteries and veins of invigorating blood circulation, strengthening the bones and muscles.
Chicken skewer is also a kind of delicious, especially on barbecue stand, in summer, temperature is higher, a lot of barbecue stand does not have good low-temperature storing apparatus, and chicken skewer needs to put in atmosphere by chicken skewer for a long time before barbecue, easily cause chicken skewer corrupt, can not eat, when not adding anticorrisive agent, chicken skewer exposes 2-3h in atmosphere in summer will be corrupt, affect mouthfeel and nutritive value, a lot of chemical addition agent that uses is pickled now, although have good antiseptic effect, but easily cause kidney burden after people is edible, affect the healthy of people.
Summary of the invention
The object of this invention is to provide a kind of processing method of fresh and tender health care chicken skewer, chicken skewer is carried out specially treated, improve the anti-corrupt ability of chicken skewer, and safety and Health.
The present invention is achieved through the following technical solutions:
A processing method for fresh and tender health care chicken skewer, comprises the following steps:
(1), treatment fluid is prepared, get straw mushroom 8-12 part, rhizoma Gastrodiae 3-5 part, red ginseng 5-8 part, five select careless 3-4 part, water that dayflower 3-4 part, capsule of weeping forsythia 6-8 part, leaf of bamboo 1-2 part, salt 12-15 part add 80 parts soaks 10-15h at 90 DEG C, obtain soak, then in soak, sodium carbonate 5-8 part is added, be uniformly mixed, cooling, obtains treatment fluid;
(2), by new fresh chicken meat be cut into bulk, use the warm water process 10-15min of 45-50 DEG C, then drained by water, the treatment fluid using step (1) obtained soaks 1-2h, then that treatment fluid is air-dry;
(3), by the block chicken that step (2) is handled well wear bunchiness, use seasoning matter to pickle, then at 0-4 DEG C, be incubated 5-7h, obtain chicken skewer.
Described new fresh chicken meat advanced row acid discharge process.
A kind of fresh and tender health care chicken skewer, uses above-mentioned method processing.
An eating method for fresh and tender health care chicken skewer, carries out frying by chicken skewer or barbecue is edible.
Number in the present invention is all with weight parts.
Beneficial effect of the present invention: the processing method of chicken skewer provided by the invention, processing method is simple, chicken skewer mouthfeel after process is fresh and tender, use vegetalitas anti-corrosion composition, good antiseptic effect can be ensured, no side effects again after edible, the chicken skewer after process can expose 8h in atmosphere at 32 DEG C and never degenerate.
Detailed description of the invention
A processing method for fresh and tender health care chicken skewer, comprises the following steps:
(1), treatment fluid is prepared, get straw mushroom 8-12 part, rhizoma Gastrodiae 3-5 part, red ginseng 5-8 part, five select careless 3-4 part, water that dayflower 3-4 part, capsule of weeping forsythia 6-8 part, leaf of bamboo 1-2 part, salt 12-15 part add 80 parts soaks 10-15h at 90 DEG C, obtain soak, then in soak, sodium carbonate 5-8 part is added, be uniformly mixed, cooling, obtains treatment fluid;
(2), by new fresh chicken meat be cut into bulk, use the warm water process 10-15min of 45-50 DEG C, then drained by water, the treatment fluid using step (1) obtained soaks 1-2h, then that treatment fluid is air-dry;
(3), by the block chicken that step (2) is handled well wear bunchiness, use seasoning matter to pickle, then at 0-4 DEG C, be incubated 5-7h, obtain chicken skewer.
A kind of fresh and tender health care chicken skewer, uses above-mentioned method processing.
An eating method for fresh and tender health care chicken skewer, carries out frying by chicken skewer or barbecue is edible.
Preferably, in treatment fluid, straw mushroom 9 parts, 4 parts, rhizoma Gastrodiae, red ginseng 6 parts, five select grass 3 parts, dayflower 3 parts, the capsule of weeping forsythia 7 parts, 2 parts, the leaf of bamboo, salt 12 parts, 80 parts, water, 6 parts, sodium carbonate.
At 32 DEG C, in the air that the chicken skewer do not processed exposes, 2 hours stickness, elasticity is poor, occurs peculiar smell after 3 hours; Detect VBN 45mg/100g in chicken, considerably beyond national standard;
Use method process of the present invention, in the air that chicken skewer exposes, 8h still has good elasticity, free from extraneous odour, detects VBN 12mg/100g in chicken, meets national standard.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (4)
1. a processing method for fresh and tender health care chicken skewer, is characterized in that, comprise the following steps:
(1), treatment fluid is prepared, get straw mushroom 8-12 part, rhizoma Gastrodiae 3-5 part, red ginseng 5-8 part, five select careless 3-4 part, water that dayflower 3-4 part, capsule of weeping forsythia 6-8 part, leaf of bamboo 1-2 part, salt 12-15 part add 80 parts soaks 10-15h at 90 DEG C, obtain soak, then in soak, sodium carbonate 5-8 part is added, be uniformly mixed, cooling, obtains treatment fluid;
(2), by new fresh chicken meat be cut into bulk, use the warm water process 10-15min of 45-50 DEG C, then drained by water, the treatment fluid using step (1) obtained soaks 1-2h, then that treatment fluid is air-dry;
(3), by the block chicken that step (2) is handled well wear bunchiness, use seasoning matter to pickle, then at 0-4 DEG C, be incubated 5-7h, obtain chicken skewer.
2. the processing method of a kind of fresh and tender health care chicken skewer according to claim 1, is characterized in that: described new fresh chicken meat advanced row acid discharge process.
3. a fresh and tender health care chicken skewer, is characterized in that: use the method processing described in claim 1.
4. the eating method of a kind of fresh and tender health care chicken skewer according to claim 3, is characterized in that: chicken skewer is carried out frying or roast edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410801161.0A CN104544247A (en) | 2014-12-22 | 2014-12-22 | Processing method of fresh and tender health chicken skewers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410801161.0A CN104544247A (en) | 2014-12-22 | 2014-12-22 | Processing method of fresh and tender health chicken skewers |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104544247A true CN104544247A (en) | 2015-04-29 |
Family
ID=53062168
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410801161.0A Pending CN104544247A (en) | 2014-12-22 | 2014-12-22 | Processing method of fresh and tender health chicken skewers |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104544247A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101138363A (en) * | 2007-09-27 | 2008-03-12 | 北京农业职业学院 | Mutton antistaling agent and method of preparing the same |
| CN102487991A (en) * | 2011-10-28 | 2012-06-13 | 内蒙古农业大学 | Fresh-keeping method for refrigerated meat |
-
2014
- 2014-12-22 CN CN201410801161.0A patent/CN104544247A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101138363A (en) * | 2007-09-27 | 2008-03-12 | 北京农业职业学院 | Mutton antistaling agent and method of preparing the same |
| CN102487991A (en) * | 2011-10-28 | 2012-06-13 | 内蒙古农业大学 | Fresh-keeping method for refrigerated meat |
Non-Patent Citations (2)
| Title |
|---|
| 曾韶东: "《烧腊卤熏一本通》", 30 April 2012 * |
| 鲍晓华，等: ""罗非鱼肉块保鲜技术"", 《水产养殖》 * |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150429 |