CN104687089B - The preparation method of roast chicken is vacuum-packed - Google Patents

The preparation method of roast chicken is vacuum-packed Download PDF

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Publication number
CN104687089B
CN104687089B CN201510146895.4A CN201510146895A CN104687089B CN 104687089 B CN104687089 B CN 104687089B CN 201510146895 A CN201510146895 A CN 201510146895A CN 104687089 B CN104687089 B CN 104687089B
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China
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parts
chicken
water
roast chicken
minutes
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CN201510146895.4A
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Chinese (zh)
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CN104687089A (en
Inventor
刘常金
朱凌
吕雪莲
何绍媛
张凤东
徐贵得
耿嘉颖
张凤臣
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唐山市施尔得肉制品有限公司
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Abstract

A kind of preparation method that roast chicken is vacuum-packed, the rejected layer within selecting 1 year are carried out butchering processing early stage that the unhairing that purifies the blood removes the internal organs cleaning low temperature acid discharge, then freezed standby;Making the technological process of roast chicken is:Cleaning electrolyzed-oxidizing water immersion of thawing pickles the smoked cooling preservative treatment of moulding cooking sugar and packs secondary thermal sterilization finished product.The preparation method of this roast chicken using vacuum packaging mode, Easy dosing, manufacturing process is convenient, and cost is low, taste is good, stable processing technique, does not add the food ingredient and chemical preservative of any harmful health, unique flavor, there is chewiness, be adapted to the consumer of each age group to eat.

Description

The preparation method of roast chicken is vacuum-packed

Technical field

The invention belongs to food processing technology field, more particularly to a kind of making of the roast chicken using vacuum packaging mode Method.

Background technology

It is current market sales of roast chicken flavored varied, but the chicken just melt in the mouth of most of roast chickens, no chewiness, It is more rotten that this is not that the chicken that is generally considered to of people is stewed, but adds nitrite based colorant and other chemical preservatives The reason for, these additives form potential threat to health.

The content of the invention

It is a primary object of the present invention to overcome the above insufficient, there is provided a kind of food for not adding any harmful health The making side for the roast chicken that the vacuum mode that dispensing and chemical preservative, unique flavor are very popular, have chewiness is packed Method.

The present invention uses following technical scheme:A kind of preparation method that roast chicken is vacuum-packed, eliminating within selecting 1 year Laying hen, which butcher-purify the blood ,-unhairing-removes the internal organs-cleans-processing early stage of low temperature acid discharge, then freeze standby;

Making the technological process of roast chicken is:Defrosting-cleaning-electrolyzed-oxidizing water soaks-pickles-and moulding-cooking-sugar is smoked-cold But-preservative treatment-packaging-secondary thermal sterilization-finished product;

Making the dispensing of roast chicken and constituent and the weight ratio of condiment is:

A, the materials and amount ranges of roast chicken pickling liquid

Anistree 150-300 parts, Chinese prickly ash 10-20 parts, fennel seeds 25-50 parts, cloves 10-20 parts, fructus amomi 10-20 parts, tsaoko 25-50 parts, mountain naphthalene 35-70 parts, nutmeg 25-50 parts, root of Dahurain angelica 40-80 parts, galingal 35-70 parts, flower bud of lily magnolia 10-20 parts, dried orange peel 10-20 Part, spiceleaf 50-100 parts, white sugar 600-800 parts, salt 7000-9000 parts, monosodium glutamate 100-300 parts, cooking wine 200-400 parts;

B, roast chicken cooks the materials and amount ranges of liquid

Anistree 100-200 parts, Chinese prickly ash 100-200 parts, fennel seeds 25-50 parts, cloves 50-100 parts, tsaoko 50-100 parts, Cassia bark 125-250 parts, root of Dahurain angelica 125-250 parts, fructus amomi 10-20 parts, nutmeg 50-100 parts, mountain naphthalene 75-150 parts, spiceleaf 50-100 Part, Amomum globosum loureiro 50-100 parts, dried orange peel 50-100 parts, salt 2000-3000 parts, monosodium glutamate 20-40 parts, soy sauce 1000-1500 parts, yellow bean sauce 1500-2500 parts, cooking wine 50-100 parts, fried sugar 1000-1500 parts, green onion 1000-2000 parts, ginger 800-1600 parts, garlic 500- 1000 parts.

It is put into together in container than the dispensing and condiment prepared by the chicken after processing, according to weight, pours into reuse Old long-used soup is to chicken body is flooded, first with the 5-10 minutes that are boiled by fire, then to be cooked by slow fire 30-40 minutes, after boiling in a covered pot over a slow fire 10-30 minutes processed Take the dish out of the pot cooling.

Ripe chicken carries out preservative treatment using complex biological preservative, and described complex biological preservative is by following parts by weight Composition forms:Epsilon-polylysine 10-40 parts;Nisin 5-30 parts;Lysozyme 0.1-0.5 parts;Chitosan 2-10 parts;Tea Polyphenol 1-10 parts.

Described electric potential water is pH2.0-5.0 faintly acid electrolysis waters;Oxidation-reduction potential is 800-1100mV, and effective chlorine contains Measure 10-100ppm.

Compared with prior art, the preparation method of this roast chicken using vacuum packaging mode disclosed in this invention, matches somebody with somebody Material is simple, and manufacturing process is convenient, and cost is low, and taste is good, stable processing technique, and the food for not adding any harmful health is matched somebody with somebody Material and chemical preservative, unique flavor, there is chewiness, are adapted to the consumer of each age group to eat.

Brief description of the drawings

Fig. 1 is the process flow diagram of the present invention.

Embodiment

The present invention will be further described with reference to the accompanying drawings and examples.

It is the specific embodiment of the present invention below, concrete technology flow process is shown in accompanying drawing 1.

(1)Sorting

The rejected layer of 1~2 kilogram weight of weight is advisable within selecting 1 year.If chicken is too small, chicken is not plentiful, processed Afterwards, chicken drying shrinkage, outward appearance is influenceed.Auxiliary material used should meet the countries concerned's standard and regulation.

(2)Thaw

The special defrosting pond of roast chicken is cleaned with soda ash.The daily disinfection by chlorine dioxide with 100 μ g/kg concentration, after sterilization Thoroughly cleaned up to without chlorine dioxide with clear water.Solution frozen meat uses naturally to thaw method.

(3)Cleaning

Rinsed with clear water repeatedly, untill the clean and white of chicken inside and outside.

(4)Electric potential water soaks

The chicken cleaned up is soaked into 10-30 minute bacteria reducings in raw material workshop electrolyzed-oxidizing water.Electric potential water is exactly weak acid Property electrolysis water, the mass concentration 0.05-0.25% NaCl aqueous solution produces to obtain pH2.0-5.0 faintly acid through being electrolysed wetting system Electrolysis water, oxidation-reduction potential 800-1100mV, available chlorine content 10-100ppm.It is electrolysed the intercontinental resource in wetting system such as Beijing Environmental Protection Technology Co., Ltd or the electrolysis aquatic products of Shandong Kang Hui Water Management Equipment Ltd..

(5)The preparation of pickling liquid:

With 100 chickens, 1 kilogram/only calculate, the materials and amount ranges of roast chicken pickling liquid:

It is anistree 200 grams, 15 grams of Chinese prickly ash, 30 grams of fennel seeds, 10 grams of cloves, 20 grams of fructus amomi, 30 grams of tsaoko, 50 grams of mountain naphthalene, meat Cool 50 grams, 70 grams of the root of Dahurain angelica, 50 grams of galingal, 10 grams of the flower bud of lily magnolia, 20 grams of dried orange peel, 50 grams of spiceleaf, 700 grams of white sugar, 8000 grams of salt, monosodium glutamate 150 grams, 300 milliliters of cooking wine.

The spice weighed up is boiled into 30-60 minutes, white sugar, food are sequentially added in the hot spice water cooked Salt, monosodium glutamate and cooking wine are added after spices water cooling.Cleaned chicken, killed or stripped feather off is put into the pickling liquid of the cooling prepared, made Chicken body is immersed in pickling liquid, and 12-18 hours are pickled in 2-4 DEG C of freezer.

(6)Moulding

The chicken pickled is cleaned up into rear moulding, by two leg Cross Trade to anuses, by left wing forward by the neck edge of a knife Place is put in, in beak Cross Trade go out, right wing flips up, and the chicken body for having made type is put into Turnover Box.

(7)Fry sugar

A certain amount of white granulated sugar is put into iron pan and fried, fries to fried sugar and sends out dark-brown to black, and constantly emit after vesicle with A certain amount of boiling water is added, boils 1-10 minutes.

(8)Cook

With 100 chickens, 1 kilogram/only calculate, roast chicken cooks the materials and amount ranges of liquid:

It is anistree 200 grams, 100 grams of Chinese prickly ash, 50 grams of fennel seeds, 100 grams of cloves, 100 grams of tsaoko, 250 grams of cassia bark, the root of Dahurain angelica 150 Gram, 20 grams of fructus amomi, 100 grams of nutmeg, 150 grams of mountain naphthalene, 50 grams of spiceleaf, 50 grams of Amomum globosum loureiro, 100 grams of dried orange peel, 3000 grams of salt, monosodium glutamate 40 Gram, 1000 milliliters of soy sauce, 2500 grams of yellow bean sauce, 100 milliliters of cooking wine, 1500 milliliters of fried sugar, 2000 grams of green onion, 1600 grams of ginger, garlic 1000 Gram.

The spice bag weighed up is put into after cooking 10-30 minutes in pot, adds fried sugar, salt, green onion, ginger, garlic, then will The neat code of chicken is good, pours into the old long-used soup of Reusability to chicken body is flooded, and be press against above with double-edged fine-toothed comb to prevent chicken body emersion during heating The water surface.First with the 5-10 minutes that are boiled by fire, then to be cooked by slow fire 30-40 minutes, 10-30 minutes processed are boiled in a covered pot over a slow fire, pot is picked up with fork, pays attention to Keep chicken body complete, it is handsome in appearance.It is important step to cook the duration and degree of heating, has much relations to the fragrance, delicate flavour and external form of roast chicken.Go out Pot is careful when dragging for chicken, it is ensured that chicken type, is not dissipated and is not broken, pay attention to health, otherwise can influence product quality.

(9)Sugar is smoked

Iron curtain is first put on pan, then pigeon breast portion is emitted on downwards on iron curtain, when iron pan bottom is micro- red, sugar is pressed Difference, which is removed, covers pot cover into pot, about 2-5 minutes(See that the red situation of pot determines time length, it is otherwise that chicken body is burnt Or fumigation kicks the beam).

(10)Cooling and preservative treatment

Sugar is smoked into roast chicken that is rear and cooling and is immersed in immersion 2-10 minutes in complex biological preservative solution, wherein compound life Thing antistaling agent is made up of the composition of following parts by weight:20 parts of epsilon-polylysine;15 parts of nisin;0.2 part of lysozyme; 4 parts of chitosan;2 parts of Tea Polyphenols.

(11)Vacuum packaging, re-pasteurization, finished product

Roast chicken by preservative treatment carries out asepsis vacuum packing in desinfection chamber immediately, then in 85 ± 2 DEG C of water-baths again Secondary sterilization 30-60 minutes, outer packing is carried out after cooling, obtains finished product.Product can be deposited 180 days at normal temperatures, indices Meet country relevant standard and regulation.

Claims (1)

1. a kind of preparation method that roast chicken is vacuum-packed, the rejected layer within selecting 1 year carry out butchering-purifying the blood-unhairing- Except the early stage of internal organ-cleaning-low temperature acid discharge is handled, then freezen protective is standby;
Making the technological process of roast chicken is:Defrosting-cleaning-electrolyzed-oxidizing water soaks-pickles-and moulding-cooking-sugar smoked-cooling-is anti- Rotten processing-packaging-secondary thermal sterilization-finished product;
It is characterized in that:
Making the dispensing of roast chicken and constituent and the weight ratio of condiment is:
A, the materials and amount ranges of roast chicken pickling liquid
Anistree 150-300 parts, Chinese prickly ash 10-20 parts, fennel seeds 25-50 parts, cloves 10-20 parts, fructus amomi 10-20 parts, tsaoko 25- 50 parts, mountain naphthalene 35-70 parts, nutmeg 25-50 parts, root of Dahurain angelica 40-80 parts, galingal 35-70 parts, flower bud of lily magnolia 10-20 parts, dried orange peel 10-20 parts, Spiceleaf 50-100 parts, white sugar 600-800 parts, salt 7000-9000 parts, monosodium glutamate 100-300 parts, cooking wine 200-400 parts;
The spice weighed up is boiled into 30-60 minutes, white sugar, salt is sequentially added in the hot spice water cooked, treats Monosodium glutamate and cooking wine are added after spices water cooling;Cleaned chicken, killed or stripped feather off is put into the pickling liquid of the cooling prepared, makes chicken body Immerse in pickling liquid, 12-18 hours are pickled in 2-4 DEG C of freezer;
B, roast chicken cooks the materials and amount ranges of liquid
Anistree 100-200 parts, Chinese prickly ash 100-200 parts, fennel seeds 25-50 parts, cloves 50-100 parts, tsaoko 50-100 parts, cassia bark 125-250 parts, root of Dahurain angelica 125-250 parts, fructus amomi 10-20 parts, nutmeg 50-100 parts, mountain naphthalene 75-150 parts, spiceleaf 50-100 parts, grass Cool 50-100 parts, dried orange peel 50-100 parts, salt 2000-3000 parts, monosodium glutamate 20-40 parts, soy sauce 1000-1500 parts, yellow bean sauce 1500- 2500 parts, cooking wine 50-100 parts, fried sugar 1000-1500 parts, green onion 1000-2000 parts, ginger 800-1600 parts, garlic 500-1000 parts;
It is put into together in container than the dispensing and condiment prepared by the chicken after processing, according to weight, pours into the old of reuse Long-used soup is to chicken body is flooded, and first with the 5-10 minutes that are boiled by fire, then to be cooked by slow fire 30-40 minutes, is taken the dish out of the pot after boiling in a covered pot over a slow fire 10-30 minutes processed Cooling;
Ripe chicken using complex biological preservative carry out preservative treatment, described complex biological preservative by following parts by weight composition Composition:Epsilon-polylysine 10-40 parts;Nisin 5-30 parts;Lysozyme 0.1-0.5 parts;Chitosan 2-10 parts;Tea Polyphenols 1-10 parts;
Described electrolyzed-oxidizing water immersion, it is that the chicken that will be cleaned up soaks 10-30 minutes in raw material workshop electrolyzed-oxidizing water Bacteria reducing;Electric potential water is exactly faintly acid electrolysis water, and the mass concentration 0.05-0.25% NaCl aqueous solution is produced through being electrolysed wetting system To pH2.0-5.0 faintly acid electrolysis water, oxidation-reduction potential 800-1100mV, available chlorine content 10-100ppm;Electrolysis water Equipment is the electrolysis wetting system of Beijing Zhouji Resources and Environmental Protection Technology Co., Ltd. or Shandong Kang Hui Water Management Equipment Ltd..
CN201510146895.4A 2015-03-31 2015-03-31 The preparation method of roast chicken is vacuum-packed CN104687089B (en)

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Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104921041B (en) * 2015-06-29 2017-06-13 重庆普恒食品科技有限公司 Spiced cure and its spiced curing food and preparation method of preparation
CN105146481A (en) * 2015-08-29 2015-12-16 宿州市徽香源食品有限公司 Roast chicken paste
CN106359538B (en) * 2016-11-08 2019-10-29 仲恺农业工程学院 A kind of preservation method of pigeon meat

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1167583A (en) * 1996-05-10 1997-12-17 王建忠 Health-care grilled chicken
CN102188034A (en) * 2010-03-03 2011-09-21 天津科技大学 Compound biological antiseptic and preservation agent for food
CN103340431A (en) * 2013-07-12 2013-10-09 中国农业科学院农产品加工研究所 Automatic braised chicken production system and automatic braised chicken production process
CN103503972A (en) * 2012-06-21 2014-01-15 王鹏 Biological preservation liquid of animal foodstuff and preparation of biological preservation liquid
CN103960686A (en) * 2014-05-22 2014-08-06 中国农业科学院农产品加工研究所 Method for preparing instant chicken bone and grain mixed whole wheat flour

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1167583A (en) * 1996-05-10 1997-12-17 王建忠 Health-care grilled chicken
CN102188034A (en) * 2010-03-03 2011-09-21 天津科技大学 Compound biological antiseptic and preservation agent for food
CN103503972A (en) * 2012-06-21 2014-01-15 王鹏 Biological preservation liquid of animal foodstuff and preparation of biological preservation liquid
CN103340431A (en) * 2013-07-12 2013-10-09 中国农业科学院农产品加工研究所 Automatic braised chicken production system and automatic braised chicken production process
CN103960686A (en) * 2014-05-22 2014-08-06 中国农业科学院农产品加工研究所 Method for preparing instant chicken bone and grain mixed whole wheat flour

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