CN104705682A - Original-taste chicken steak and processing method thereof - Google Patents
Original-taste chicken steak and processing method thereof Download PDFInfo
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Abstract
The invention discloses an original-taste chicken steak and a processing method thereof. According to pickling materials, chicken breast is pickled with the pickling materials and then is coated with powder; pulp is coated and then the powder is coated; the powder for coating is wheat meal, potato starch, corn starch, oxidized starch, table salt, ground white pepper, garlic powder, sodium hydrogen carbonate, sodium carboxymethylcellulose and sodium alginate; and the pulp for coating comprises 3 parts of the table salt, 18 parts of the corn starch, 0.8 part of carrageenan, 0.5 part of a compound moisture retaining agent, 0.5 part of soybean oil, 1 part of egg white and 76.2 parts of water. According to the method, ingredients and additives are accurately selected and matched; the product processed by the method has low oil content and good water retaining property; and the outer-layer wrap is crispy and the inner-layer meat is delicious. The guarantee period of the product is increased by 5-15 days when being compared with that of similar products; the water retaining property is good, the oil content is low, the mouth feel is good and the taste of the chicken breast is improved; the appetite of people is improved and the eating convenience is increased; and by virtue of powder coating and oil frying processes, the product has a crispy taste when people eat.
Description
Technical field
The technical program relates to a kind of meat product, specifically a kind of original flavor griskin utilizing Fresh Grade Breast processing and fabricating.
Background technology
Fresh Grade Breast protein content is higher, and is easily absorbed by the body into utilization, containing growing to growth in humans the phosphatide played an important role, there is 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, but Fresh Grade Breast product is single at present, and mouthfeel is poor, edible inconvenient.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of original flavor griskin and processing method thereof, original flavor griskin of the present invention is by the processing to the large chest of chicken, by increasing batching and improving processing mode, improve the mouthfeel of Fresh Grade Breast, improve the appetite of people, add edible convenience, by upper powder frying technological process, when people are eaten, have crisp sensation.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
A kind of original flavor griskin, comprise Fresh Grade Breast: cure, described cure contains white granulated sugar, salt, monosodium glutamate, spice, capsanthin, ethyl maltol, 5 '-flavour nucleotide disodium etc., and the ratio of weight and number of brisket, cure is: 100:7:0.15:2:0.1:0.25:2.5:27; Described Fresh Grade Breast first goes up powder after cure is pickled, then starching and then upper powder; The parts by weight proportioning of the powder that upper powder is used is wheat flour 80 ~ 90 parts, farina 25 ~ 30 parts, cornstarch 5 ~ 10 parts, oxidized starch 5 ~ 10 parts, salt 0.1 ~ 0.2 part, white pepper powder 0.9 ~ 1.1 part, 0.9 ~ 1.1 part, garlic powder, sodium acid carbonate 0.03 ~ 0.06 part; Sodium carboxymethylcellulose 0.2 ~ 0.6 part; Sodium alginate 0.2 ~ 0.5 part; Starching slurry weight number proportioning used is salt 3 parts, cornstarch 18 parts, carragheen 0.8 part, composite moisture content retention agent 0.5 part, soybean oil 0.5,1 part, egg white, 76.2 parts, water.
White granulated sugar, increases sweet taste and the delicate flavour of this product, increases the color and luster of this product, improves body to the absorption of calcium in this product.
Salt, not only just seasoning, to the effect of human body, the sodium ion contained by it, chlorion still maintain the balance essential element of the osmotic pressure of human body; In addition, salt also has effect on the NE maintaining human nerve and muscle.
Monosodium glutamate, can render palatable, strong delicate flavour can be brought for this product, enter the glutamic acid that human body decomposites in body metabolism, have important function, protein needed for synthesized human, participates in the metabolism of brain albumen and carbohydrate, accelerating oxidation process, being the composition that brain tissue metabolism comparatively enlivens, is also the amino acid that brain cell can utilize.
Spice, plays the effects such as blending, seasoning, toning to this product, it contains the composition such as volatile oil, pungency component and organic acid, fiber, amylum body, resin, MS, colloid, there is excitant fragrance, give food with local flavor, improve a poor appetite, the effect helping digest and absorb.Its most of fragrance of spice is from the essential oil after distillation.The spice that this product adds is 3 parts, Chinese prickly ash, anise 2 parts, fennel seeds 1 part, 0.8 part, cassia bark, cloves 0.9 part, nutmeg 2 parts, rhizoma zingiberis 2 parts, dried orange peel 0.7 part, 0.8 part, Radix Glycyrrhizae, hawthorn 1 part by parts by weight proportioning; Above-mentioned spice mill is 80 order ~ 100 object particles.
Ethyl maltol, improves and strengthens the fragrance of this product, and has antibacterial, antiseptic property, can extend the food storing phase of this product.
Capsanthin is the carotenoid be present in capsicum, it is a kind of nutrition fortifier with nutrition health-care functions, capsicum red pigment not only makes this product color more bright-coloured, look valency is high, and make the Fresh Grade Breast of this product by force painted, protect look good, also can extend the maintenance phase of this product, and its security is high, there are the functions such as anticancer, radioresistance.
Select wheat flour in the technical program, farina, cornstarch, oxidized starch composition composite powder, mainly contain following effect, one is can general equilibrium nutrition; Two is by increasing oxidized starch, starch gelatinization temperature can be made to reduce, heat is stuck with paste viscosity and is diminished and heat endurance increase, and have good bonding and cohesive force, preventing wrapping up in powder comes off, and the excessive loss of pickling material and moisture when also can prevent fried, there is provided flavous outward appearance and good crisp degree, crisp outside tender inside after making fried goods frying, deliquescing of not subsiding during storage simultaneously, also oil absorbency can be reduced, to reduce the intake of human body saturated fat.
White pepper powder in powder can fall apart cold, stomach invigorating, and it contains pipering, aromatic oil, crude protein, crude fat and soluble nitrogen, therefore raw meat of dispelling, separates greasy, aid digestion, improves a poor appetite.
Garlic powder has excellent flavoring function, stronger mold-proof oxidation-resistant effect, the anti-inflammation and sterilization function of broad-spectrum high efficacy, and active adjustment immune system, can play prevent disease, prevent wound infection, the effect of disease therapy and expelling parasite.
Sodium acid carbonate, as foaming agent, makes to wrap up in powder soft foaming in frying course, increases the mouthfeel of this product.
Sodium carboxymethylcellulose, i.e. CMC, it as good emulsion stabilizer, thickener, improves the freezing of this product in this product, stability when melting, and can improve mouthfeel and the local flavor of this product product, extends the storage time of this product.
Sodium alginate, be safe food additives, it is as the one of algin, character and the structure of this product can be improved, and its low-heat is nontoxic, easily expanded, suppleness is high, can play as solidifying, thickening, emulsification, suspension, stable and prevent the effects such as food drying to this product; And this product can be made to have, and biceps is strong, toughness is high, delicate mouthfeel, lubrication, nutty.
Increase composite water retention agent in the slurry, contribute to the moisture keeping this product to include, elasticity, tenderization is improved by effects such as water conservations, reduce drip loss in processing, refrigerated products prevention protein denaturation, reduce the loss of gravy when thawing, thus improve the quality of food, improve the bullet fragility of goods.
Egg white, cold nature and gas are clear, can The book of Changes tonifying Qi, moistening lung and nourishing throat, clearing heat and detoxicating, supplement good protein, skin care, beauty treatment, contributes to delaying senility, and adding egg white in the slurry, egg white and soybean protein and other compositions are mixed into pasty state, and this pasty state is conducting heat through oil in fried process, send out gelatinization farinose, the sex change of albumen protein, and be combined in the complicated solidification layer of a formation one, it can conduct even heat to raw material inside on the one hand, makes it slowly ripe; Inner raw material can be stoped to dewater in a large number on the other hand, become stiff, protect the nutrition of this product not run off.
Carragheen is the hydrophilic colloid extract from the red algae sea grass such as Eucheuma, agar, pelvetia silquosa, calcium, potassium, sodium, the ammonium salt of the polysaccharide sulfuric ester be made up of galactolipin and Anhydrogalactose.Carragheen has albumino reaction, the sulfate group end of carragheen and the effect of meat albumen, polyhydroxy end and water effect, there is gelatification each other, effectively can improve the network structure intensity of albumen, firmly by moisture locking in a network, increase water-retaining property and caking property, to this product formation network structure, water conservation excipient plays good action.
As preferably, the present invention further technical scheme is:
The parts by weight proportioning of the powder of original flavor griskin machining is wheat flour 85 parts, and all the other are batching, farina 27 parts, cornstarch 8 parts, oxidized starch 7 parts, salt 0.16 part, white pepper powder 1 part, 1 part, garlic powder, sodium acid carbonate 0.04 part; Sodium carboxymethylcellulose 0.4 part; Sodium alginate 0.3 part.
A processing method for original flavor griskin, comprises following steps:
(1) adopt the large chest of chilled chicken of 0-4 DEG C, or the large chest of the frozen chicken of-18 DEG C thaws naturally to 0-4 DEG C, cuts into the brisket sheet of 8-10mm through the large chest of chilled chicken or the large chest of the chicken after thawing;
(2) point brisket sheet cut is rendered in vacuum tumbler, add cure and water, the vacuum of tumbler is set as-0.08kpa, tumbling time is set as 60 minutes, rotating speed is 8 revs/min, start tumbler and carry out vacuum tumbling, improve the attachment force of meat and the elasticity of meat and make cure be diffused into the fibr tissue of meat;
(3) to be put into by the raw material that tumbling is good between less than 10 DEG C leave standstill standing 4 hours, cure is tasty;
(4) carry out upper composite powder-starching-upper composite powder, guarantee that raw material is wrapped up by composite powder completely, and parcel evenly;
(5) fried, the product that (4) obtain carries out fried, temperature 170 DEG C, 60 seconds time;
(6) quick-frozen, the product quick-frozen that (5) obtain, temperature-30 DEG C, 40 minutes time, freezes to product center temperature less than-18 DEG C;
(7) pack, store, the product after quick-frozen carries out sterilization packaging, and the freezer being incorporated to less than-18 DEG C is deposited.
Detailed description of the invention
Embodiment 1
A kind of original flavor griskin, comprise Fresh Grade Breast: cure, described cure contains white granulated sugar, salt, monosodium glutamate, spice, capsanthin, ethyl maltol, 5 '-flavour nucleotide disodium etc., and the ratio of weight and number of brisket, cure is: 100:7:0.15:2:0.1:0.25:2.5:27; Described Fresh Grade Breast first goes up powder after cure is pickled, then starching and then upper powder; The parts by weight proportioning of the powder that upper powder is used is wheat flour 80 parts, farina 25 parts, cornstarch 5 parts, oxidized starch 5 parts, salt 0.1 part, white pepper powder 0.9 part, 0.9 part, garlic powder, sodium acid carbonate 0.03 part; Sodium carboxymethylcellulose 0.2 part; Sodium alginate 0.2; Starching slurry weight number proportioning used is salt 3 parts, cornstarch 18 parts, carragheen 0.8 part, composite moisture content retention agent 0.5 part, soybean oil 0.5,1 part, egg white, 76.2 parts, water.
Embodiment 2
A kind of original flavor griskin, comprise Fresh Grade Breast: cure, described cure contains white granulated sugar, salt, monosodium glutamate, spice, capsanthin, ethyl maltol, 5 '-flavour nucleotide disodium etc., and the ratio of weight and number of brisket, cure is: 100:7:0.15:2:0.1:0.25:2.5:27; Described Fresh Grade Breast first goes up powder after cure is pickled, then starching and then upper powder; The parts by weight proportioning of the powder that upper powder is used is wheat flour 90 parts, farina 30 parts, cornstarch 10 parts, oxidized starch 10 parts, salt 0.2 part, white pepper powder 1.1 parts, 1.1 parts, garlic powder, sodium acid carbonate 0.06 part; Sodium carboxymethylcellulose 0.6 part; Sodium alginate 0.5; Starching slurry weight number proportioning used is salt 3 parts, cornstarch 18 parts, carragheen 0.8 part, composite moisture content retention agent 0.5 part, soybean oil 0.5,1 part, egg white, 76.2 parts, water.
Embodiment 3
A kind of original flavor griskin, comprise Fresh Grade Breast: cure, described cure contains white granulated sugar, salt, monosodium glutamate, spice, capsanthin, ethyl maltol, 5 '-flavour nucleotide disodium etc., and the ratio of weight and number of brisket, cure is: 100:7:0.15:2:0.1:0.25:2.5:27; Described Fresh Grade Breast first goes up powder after cure is pickled, then starching and then upper powder; The parts by weight proportioning of the powder that upper powder is used is wheat flour 85 parts, and all the other are batching, farina 27 parts, cornstarch 8 parts, oxidized starch 7 parts, salt 0.16 part, white pepper powder 1 part, 1 part, garlic powder, sodium acid carbonate 0.04 part; Sodium carboxymethylcellulose 0.4 part; Sodium alginate 0.3 part.
In the cure of this product, add white granulated sugar, increase sweet taste and the delicate flavour of this product, increase the color and luster of this product, improve body to the absorption of calcium in this product.
In the cure of this product, add salt, seasoning, and sodium ion contained by salt, chlorion still maintain the balance essential element of the osmotic pressure of human body; In addition, salt also has effect on the NE maintaining human nerve and muscle.
Monosodium glutamate, can render palatable, strong delicate flavour can be brought for this product, enter the glutamic acid that human body decomposites in body metabolism, have important function, protein needed for synthesized human, participates in the metabolism of brain albumen and carbohydrate, accelerating oxidation process, being the composition that brain tissue metabolism comparatively enlivens, is also the amino acid that brain cell can utilize.
Spice, plays the effects such as blending, seasoning, toning to this product, it contains the composition such as volatile oil, pungency component and organic acid, fiber, amylum body, resin, MS, colloid, there is excitant fragrance, give food with local flavor, improve a poor appetite, the effect helping digest and absorb.Its most of fragrance of spice is from the essential oil after distillation.The spice that this product adds is 3 parts, Chinese prickly ash, anise 2 parts, fennel seeds 1 part, 0.8 part, cassia bark, cloves 0.9 part, nutmeg 2 parts, rhizoma zingiberis 2 parts, dried orange peel 0.7 part, 0.8 part, Radix Glycyrrhizae, hawthorn 1 part by parts by weight proportioning; Above-mentioned spice mill is 80 order ~ 100 object particles.
Ethyl maltol, improves and strengthens the fragrance of this product, and has antibacterial, antiseptic property, can extend the food storing phase of this product.
Capsanthin is the carotenoid be present in capsicum, it is a kind of nutrition fortifier with nutrition health-care functions, capsicum red pigment not only makes this product color more bright-coloured, look valency is high, and make the Fresh Grade Breast of this product by force painted, protect look good, also can extend the maintenance phase of this product, and its security is high, there are the functions such as anticancer, radioresistance.
Select wheat flour in the technical program, farina, cornstarch, oxidized starch composition composite powder, mainly contain following effect, one is can general equilibrium nutrition; Two is by increasing oxidized starch, starch gelatinization temperature can be made to reduce, heat is stuck with paste viscosity and is diminished and heat endurance increase, and have good bonding and cohesive force, preventing wrapping up in powder comes off, and the excessive loss of pickling material and moisture when also can prevent fried, there is provided flavous outward appearance and good crisp degree, crisp outside tender inside after making fried goods frying, deliquescing of not subsiding during storage simultaneously, also oil absorbency can be reduced, to reduce the intake of human body saturated fat.
White pepper powder in powder can fall apart cold, stomach invigorating, and it contains pipering, aromatic oil, crude protein, crude fat and soluble nitrogen, therefore raw meat of dispelling, separates greasy, aid digestion, improves a poor appetite.
Garlic powder has excellent flavoring function, stronger mold-proof oxidation-resistant effect, the anti-inflammation and sterilization function of broad-spectrum high efficacy, and active adjustment immune system, can play prevent disease, prevent wound infection, the effect of disease therapy and expelling parasite.
Sodium acid carbonate, as foaming agent, makes to wrap up in powder soft foaming in frying course, increases the mouthfeel of this product.
Sodium carboxymethylcellulose, i.e. CMC, it as good emulsion stabilizer, thickener, improves the freezing of this product in this product, stability when melting, and can improve mouthfeel and the local flavor of this product product, extends the storage time of this product.
Sodium alginate, be safe food additives, it is as the one of algin, character and the structure of this product can be improved, and its low-heat is nontoxic, easily expanded, suppleness is high, can play as solidifying, thickening, emulsification, suspension, stable and prevent the effects such as food drying to this product; And this product can be made to have, and biceps is strong, toughness is high, delicate mouthfeel, lubrication, nutty.
Increase composite water retention agent in the slurry, contribute to the moisture keeping this product to include, elasticity, tenderization is improved by effects such as water conservations, reduce drip loss in processing, refrigerated products prevention protein denaturation, reduce the loss of gravy when thawing, thus improve the quality of food, improve the bullet fragility of goods.
Egg white, cold nature and gas are clear, can The book of Changes tonifying Qi, moistening lung and nourishing throat, clearing heat and detoxicating, supplement good protein, skin care, beauty treatment, contributes to delaying senility, and adding egg white in the slurry, egg white and soybean protein and other compositions are mixed into pasty state, and this pasty state is conducting heat through oil in fried process, send out gelatinization farinose, the sex change of albumen protein, and be combined in the complicated solidification layer of a formation one, it can conduct even heat to raw material inside on the one hand, makes it slowly ripe; Inner raw material can be stoped to dewater in a large number on the other hand, become stiff, protect the nutrition of this product not run off.
Carragheen is the hydrophilic colloid extract from the red algae sea grass such as Eucheuma, agar, pelvetia silquosa, calcium, potassium, sodium, the ammonium salt of the polysaccharide sulfuric ester be made up of galactolipin and Anhydrogalactose.Carragheen has albumino reaction, the sulfate group end of carragheen and the effect of meat albumen, polyhydroxy end and water effect, there is gelatification each other, effectively can improve the network structure intensity of albumen, firmly by moisture locking in a network, increase water-retaining property and caking property, to this product formation network structure, water conservation excipient plays good action.
Carry out upper powder-starching-upper powder with this powder and slurry, the 15-27% that paste amount accounts for product gross weight is hung in fried processing afterwards; Water-retaining property is 16-20%; Oil content is: 10-16%; Wrapping up in clothing brittleness after fried is: 850g-1120g(U.S. FTC instrumental test).
As preferably, the present invention further technical scheme is:
A processing method for original flavor griskin, comprises following steps:
(1) adopt the large chest of chilled chicken of 0-4 DEG C, or the large chest of the frozen chicken of-18 DEG C thaws naturally to 0-4 DEG C, cuts into the brisket sheet of 8-10mm through the large chest of chilled chicken or the large chest of the chicken after thawing;
(2) point brisket sheet cut is rendered in vacuum tumbler, add cure and water, the vacuum of tumbler is set as-0.08kpa, tumbling time is set as 60 minutes, rotating speed is 8 revs/min, start tumbler and carry out vacuum tumbling, improve the attachment force of meat and the elasticity of meat and make cure be diffused into the fibr tissue of meat;
(3) to be put into by the raw material that tumbling is good between less than 10 DEG C leave standstill standing 4 hours, cure is tasty;
(4) carry out upper composite powder-starching-upper composite powder, guarantee that raw material is wrapped up by composite powder completely, and parcel evenly;
(5) fried, the product that (4) obtain carries out fried, temperature 170 DEG C, 60 seconds time;
(6) quick-frozen, the product quick-frozen that (5) obtain, temperature-30 DEG C, 40 minutes time, freezes to product center temperature less than-18 DEG C;
(7) pack, store, the product after quick-frozen carries out sterilization packaging, and the freezer being incorporated to less than-18 DEG C is deposited.
In food processing, batching and the selection of additive, temperature and processing mode very crucial, this method batching and additive are precisely selected, are arranged in pairs or groups, the product that this method processes, and oil content is low, good water-retaining property, and it is crisp that skin wraps up in clothing, internal layer delicious meat.And the shelf-life of this product increases 5-15 days than like product; Good water-retaining property, oil content is low, and mouthfeel is good, improves the mouthfeel of Fresh Grade Breast, improves the appetite of people, adds edible convenience, by upper powder frying technological process, have crisp sensation when people are eaten.
Claims (3)
1. an original flavor griskin, comprise Fresh Grade Breast: cure is characterized in that, described cure contains white granulated sugar, salt, monosodium glutamate, spice, capsanthin, ethyl maltol, 5 '-flavour nucleotide disodium etc., and the ratio of weight and number of brisket, cure is: 100:7:0.15:2:0.1:0.25:2.5:27; Described Fresh Grade Breast first goes up powder after cure is pickled, then starching and then upper powder; The parts by weight proportioning of the powder that upper powder is used is wheat flour 80 ~ 90 parts, farina 25 ~ 30 parts, cornstarch 5 ~ 10 parts, oxidized starch 5 ~ 10 parts, salt 0.1 ~ 0.2 part, white pepper powder 0.9 ~ 1.1 part, 0.9 ~ 1.1 part, garlic powder, sodium acid carbonate 0.03 ~ 0.06 part; Sodium carboxymethylcellulose 0.2 ~ 0.6 part; Sodium alginate 0.2 ~ 0.5 part; Starching slurry weight number proportioning used is salt 3 parts, cornstarch 18 parts, carragheen 0.8 part, composite moisture content retention agent 0.5 part, soybean oil 0.5,1 part, egg white, 76.2 parts, water.
2. a kind of original flavor griskin according to claim 1, it is characterized in that: the parts by weight proportioning of described powder is wheat flour 85 parts, all the other are batching, farina 27 parts, cornstarch 8 parts, oxidized starch 7 parts, salt 0.16 part, white pepper powder 1 part, 1 part, garlic powder, sodium acid carbonate 0.04 part; Sodium carboxymethylcellulose 0.4 part; Sodium alginate 0.3 part.
3. a processing method for original flavor griskin, is characterized in that, comprises following steps:
(1) adopt the large chest of chilled chicken of 0-4 DEG C, or the large chest of the frozen chicken of-18 DEG C thaws naturally to 0-4 DEG C, cuts into the brisket sheet of 8-10mm through the large chest of chilled chicken or the large chest of the chicken after thawing;
(2) point brisket sheet cut is rendered in vacuum tumbler, add cure and water, the vacuum of tumbler is set as-0.08kpa, tumbling time is set as 60 minutes, rotating speed is 8 revs/min, start tumbler and carry out vacuum tumbling, improve the attachment force of meat and the elasticity of meat and make cure be diffused into the fibr tissue of meat;
(3) to be put into by the raw material that tumbling is good between less than 10 DEG C leave standstill standing 4 hours, cure is tasty;
(4) carry out upper composite powder-starching-upper composite powder, guarantee that raw material is wrapped up by composite powder completely, and parcel evenly;
(5) fried, the product that (4) obtain carries out fried, temperature 170 DEG C, 60 seconds time;
(6) quick-frozen, the product quick-frozen that (5) obtain, temperature-30 DEG C, 40 minutes time, freezes to product center temperature less than-18 DEG C;
(7) pack, store, the product after quick-frozen carries out sterilization packaging, and the freezer being incorporated to less than-18 DEG C is deposited.
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Application publication date: 20150617 |