CN104783208A - Salting process for salted chicken - Google Patents
Salting process for salted chicken Download PDFInfo
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- CN104783208A CN104783208A CN201510205878.3A CN201510205878A CN104783208A CN 104783208 A CN104783208 A CN 104783208A CN 201510205878 A CN201510205878 A CN 201510205878A CN 104783208 A CN104783208 A CN 104783208A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a salting process for salted chicken, and belongs to the field of food processing. The salting process comprises the following steps: 1) frying salt; 2) getting pteris nervosa, tea tree roots, siberian nitraria fruits and mints, uniformly mixing the four traditional Chinese medicines and crushing to obtain traditional Chinese medicine powder; 3) performing dry-salting; getting chicken, and uniformly coating the surface of the chicken with fried salts and traditional Chinese medicine powder for salting the chicken; 4) decocting material water: putting Japanese metaplexis pericarp, wangmi, ferula asafetida, radix glycyrrhizae and spices into saturated salty water to boil for 1-2 hours, and cooling to obtain material water; 5) performing wet-salting; cleaning the traditional Chinese medicine powder on the surface of the chicken obtained in the step 3), and putting the chicken into the material water obtained in the step 4) for salting; 6) curing; 7) sterilizing, cooling and packaging to obtain a product. According to the salting process, the obtained salty chicken is rich in nutrient, bright in color, delicious in taste, tender in mouthfeel and free of fishy smell; moreover, the active ingredients of the traditional Chinese medicines in the salty chicken cooperatively act and are combined with one another, so that the salty chicken disclosed by the invention has a remarkable stomach-nourishing effect.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of pickling process of Boiled chicken with salt.
Background technology
Boiled chicken with salt is one of fine work of Chinese tradition cooking culture, and tender, the fragrant delicate flavour of product cock skin plain boiled pork is beautiful, has perfume (or spice), shortcake, tender feature.Boiled chicken with salt chicken belongs to high protein, low-fat food etc., very useful to human body, so dark liking by consumers in general.
Traditional Boiled chicken with salt requires " ripe salt is rubbed with the hands, old halogen is multiple, blow dry, boil sufficient ".So-called ripe salt is rubbed with the hands: refer to pickle in operation and carry out stir-fry salt, because fry salt can strengthen penetration power, kills the Thermophilic Bacteria in salt, and local flavor can be made to increase.So-called old halogen is multiple, and the pickling of Boiled chicken with salt uses dry-salt and multiple halogen to combine, and the halogen that multiple halogen adopts has dividing of new halogen and old halogen.Namely new halogen be add spice boiling with stir-fry salt to form; Old halogen then refers to that the thick gravy produced after repeatedly answering halogen forms through boiling.In theory, along with the increase of multiple halogen number of times, the solable matter in raw material chicken is dissolved in thick gravy more and more, and the final dense uniqueness of the fresh alcohol of product of giving is delicious.The quality of old halogen is very emphasized in the processing of traditional salt water bird, thinks that old halogen is older better, often old for a century halogen is considered as treasure.
In addition, due to the eating habit that people are bad, a lot of people suffers from stomach trouble in various degree, as the saying goes " ten people nine stomaches ", therefore develops a kind of Boiled chicken with salt with nourishing the stomach effect significant.
In prior art, usual sterilization is 140 DEG C of high temperature sterilization 30min, and easily lose through the original local flavor of pasteurized products, mouthfeel also can because of overdone and bad.In the present invention, sterilization does not adopt 140 DEG C of high temperature sterilizations, but adopts 105 DEG C of cold sterilization 40min.Local flavor and the mouthfeel of product is maintained to greatest extent while reaching sterilization object.
Nature and flavor and effect of the present invention's Chinese medicine used are respectively:
Rough brake herb, taste is sweet, light, cool in nature; Return liver, large intestine channel; Clearing heat and promoting diuresis; Hemostasia and promoting granulation; Removing toxicity for detumescence; Cure mainly and have loose bowels; Dysentery; Jaundice; Stranguria; Oedema; Hemoptysis; Hematuria; Have blood in stool; Knife wound is hemorrhage; Treating swelling and pain by traumatic injury; Sore carbuncle; Scald.
Tea root is bitter, flat; The thoughts of returning home, kidney channel, cardiac stimulant diuresis, promoting blood circulation for regulating menstruation, clearing heat and detoxicating; Main heart disease, oedema, hepatitis, dysmenorrhoea, sore swollen toxin, aphtha, herpes zoster, psoriasis etc.
Peppermint, peppermint, pungent, cool, return lung, Liver Channel, dispelling wind-heat, refresh oneself, promoting eruption, for anemopyretic cold, wind-warm syndrome from the beginning of, hot eyes, aphtha, rubella etc.
Block close, taste is sweet, sour, warm in nature, strengthening the spleen and stomach, strengthening by means of tonics, regulating menstruation and activating blood, controls gynecological ailments, qi-blood deficiency, incoordination between the spleen and the stomach, indigestion etc.
Asafoetide, asafoetide, bitter, pungent, temperature, returns spleen, stomach warp, disappears long-pending, loose ruffian.
Wang rice, beneficial gas stomach invigorating, main sharp stomach, beneficial strength, reduces phlegm and internal heat.
Japanese Metaplexis Pericarp, Japanese Metaplexis Pericarp, taste is salty, and property is put down; Return lung, kidney channel; Clearing lung and eliminating phlegm, loose stasis of blood hemostasis, main coughing with a lot of sputum, asthma, pertussis, traumatism and bleeding etc.
Radix Glycyrrhizae, sweet, flat, the thoughts of returning home, lung, spleen, stomach warp, invigorate the spleen and benefit qi, clearing heat and detoxicating, expelling phlegm and arresting coughing, relieving spasm to stop pain, coordinating the drug actions of a prescription.
Rough brake herb, tea root, peppermint, card are close, asafoetide, Wang rice, Japanese Metaplexis Pericarp, Radix Glycyrrhizae are Chinese medicine; Wherein, card Mi, Wang rice, asafoetide are the medicine for the treatment of stomach trouble, and these three kinds medicine and other five kinds of mutual compatibilities of Chinese medicine for the treatment of stomach trouble, have significant nourishing the stomach effect.
Beneficial effect of the present invention is:
Gained Boiled chicken with salt of the present invention is nutritious, bright color, delicious flavour, delicate mouthfeel, without fishy smell, and several middle Effective Component of Chinese Medicine synergy, mutually compatibility in Boiled chicken with salt of the present invention, make Boiled chicken with salt of the present invention have significant nourishing the stomach effect.
In addition, the pickling process manufacture craft of Boiled chicken with salt of the present invention is simple, and production efficiency is high, product yield is high, and manufacturing process conditional is gentle, has extraordinary market prospects.
Summary of the invention
In order to make up above deficiency, the invention provides the pickling process that the gentle and gained Boiled chicken with salt of a kind of simple process, manufacturing conditions has the Boiled chicken with salt of nourishing the stomach effect.
Technical scheme of the present invention is:
A pickling process for Boiled chicken with salt, making step is as follows:
1) salt is fried; Salt and spice mixing are fried to salt pale yellow, obtain stir-fry salt, for subsequent use;
2) herb powder is prepared; According to weight parts, get rough brake herb 15-25 part, tea root 12-18 part, block close 2-3 part and peppermint 3-10 part, four kinds of Chinese medicines mixed and is crushed to 10-100 order, obtaining herb powder;
3) dry-salt; According to weight parts, get 200-500 part chicken, step 1) gained fried salt and step 2) gained herb powder uniform application pickles on chicken surface;
4) material water is boiled; Japanese Metaplexis Pericarp 10-15 Fen, Wang rice 8-13 part, asafoetide 4-6 part, Radix Glycyrrhizae 2-4 part and spice are placed in 150-300 part saturated aqueous common salt, boil 1-2h, cool to obtain material water;
5) wet salting; After cleaning the herb powder on step 3) gained chicken surface, chicken is put into step 4) gained material water and pickle;
6) slaking;
7) sterilization, cooling, product is packed to obtain.
Preferably, spice described in step 1) comprises Chinese prickly ash, ginger, nutmeg, capsicum, and the weight ratio of Chinese prickly ash, ginger, nutmeg, capsicum is 1:6-10:2-5:3-10.
Preferably, in step 1), the weight ratio of salt and spice is 8-10:3-5.When the ratio of salt and spice is within the scope of this, dry-salt gained chicken flavor is best, and qualification rate is the highest.
Preferably, the weight ratio of frying salt and chicken in step 3) is 1:12-15.Stir-fry salt and chicken not only can not destroy the nutritional labeling of chicken but also can ensure that chicken flavor is good after wet salting in this proportion.
Preferably, step 3) pickles 5-8h.Spice, salt and Chinese medicine can be made fully to infiltrate into chicken inside.
Preferably, the spice in step 4) is Chinese prickly ash, fennel seeds, nutmeg, bay, garlic, and the weight ratio of Chinese prickly ash, fennel seeds, nutmeg, bay, garlic is 1:3-5:5-8:2-3:5-10.
Preferably, in step 4), add 8-20 part spice.
As preferably, wet salting 4-6h in step 5).Spice, salt and traditional Chinese medicine ingredients can be made fully to infiltrate in chicken, to realize carrying out compatibility with the various Chinese medicines that infiltrate in step 3).
Preferably, the concrete steps of slaking in step 6) are: chicken step 5) pickled boils and steams to ripe to 5-7 maturation.
Preferably, sterilization described in step 7) is cold sterilization at 105 DEG C.
In the pickling process of Boiled chicken with salt of the present invention, pickle the method that employing is dry-salt, wet salting combines, reduce contraction of muscle degree, reduce nutriment loss, keep product color, while guarantee product special flavour, improve product yield, shorten the production cycle thus reduce production cost.
The active ingredient of spice fragrance and Chinese medicine rough brake herb in dry-salt process, tea root, Ka Mi and peppermint enters muscle with salt through epidermis.Frying salt makes chicken body Skin shrinkage compact, and muscle suitably dewaters, and watery blood can not only be made to ooze out and can also effectively remove chicken fishy smell, oozes out after watery blood is cleaned and can reduce bittern pollution in dry-salt process.
After dry-salt, chicken body is fully cleaned to put into and is expected that water (containing traditional Chinese medicine ingredients) carries out wet salting.Wet salting can not only make spices fragrance and Japanese Metaplexis Pericarp, Wang rice, asafoetide, Radix Glycyrrhizae active ingredient fully enter chicken inside product color can also be kept simultaneously can also to reduce product nutrient loss.After wet salting, the active ingredient of Japanese Metaplexis Pericarp, Wang rice, asafoetide, Radix Glycyrrhizae fully enters chicken inside, achieves and carries out compatibility with the various traditional Chinese medicine ingredients of infiltrating in step 3), possess nourishing the stomach effect to make product.
Shortening adopts the method for rear steaming of first boiling, and improves product yield, reduces product special flavour loss, keeps product color, avoid because of contraction of muscle excessively produce undisguised, after decreasing sterilization, chicken fat oozes out.
First big fire is boiled to chicken 5-7 ripe, then the sizing of chicken body surface skin contraction of muscle is boiled in a covered pot over a slow fire the grease in cock skin is fully oozed out; Prevent muscle excessive shrinkage like this and affect product yield with outward appearance; In the process of boiling, in chicken body, the impurity such as watery blood spills in water and ensure that product appearance color and luster is with internal muscular color and luster.
Steam and not only reduce because the local flavor in boiling process follows the loss of nutritional labeling can also improve product yield.
Detailed description of the invention
Embodiment 1
A pickling process for Boiled chicken with salt, making step is as follows:
1) salt is fried; By 2kg salt, 55g Chinese prickly ash, 445g ginger, 165g nutmeg, 335g capsicum mixing frying, be light yellow to salt, obtain stir-fry salt, for subsequent use.
2) herb powder is prepared; Get rough brake herb 2kg, tea root 1.5kg, block close 0.25kg and peppermint 0.6kg, four kinds of Chinese medicines mixed and is crushed to 50 orders, obtaining herb powder.
3) dry-salt; Get 39kg chicken, step 1) gained fried salt and step 2) gained herb powder uniform application on chicken surface, pickle 6h.
4) material water is boiled; Japanese Metaplexis Pericarp 1.3kg, Wang rice 1.1kg, asafoetide 0.5kg, Radix Glycyrrhizae 0.3kg and Chinese prickly ash 70g, fennel seeds 280g, nutmeg 430g, bay 140g, garlic 480g are placed in 23kg saturated aqueous common salt, boil 1.5h, cool and to obtain material water.
5) wet salting; After cleaning the herb powder on step 3) gained chicken surface, chicken is put into step 4) gained material water and pickle 5h.
6) slaking; The chicken that step 5) is pickled boil ripe to sixty percent after steam to ripe.
7) cold sterilization 40min at 105 DEG C, cools, packs to obtain product.
Embodiment 2
A pickling process for Boiled chicken with salt, making step is as follows:
1) salt is fried; By 2.6kg salt, 30g Chinese prickly ash, 300g ginger, 150g nutmeg, 300g capsicum mixing frying, be light yellow to salt, obtain stir-fry salt, for subsequent use.
2) herb powder is prepared; Get rough brake herb 2.5kg, tea root 1.8kg, block close 0.3kg and peppermint 1kg, four kinds of Chinese medicines mixed and is crushed to 100 orders, obtaining herb powder.
3) dry-salt; Get 50kg chicken, step 1) gained fried salt and step 2) gained herb powder uniform application on chicken surface, pickle 8h.
4) material water is boiled; Japanese Metaplexis Pericarp 1.5kg, Wang rice 1.3kg, asafoetide 0.6kg, Radix Glycyrrhizae 0.4kg and Chinese prickly ash 74g, fennel seeds 370g, nutmeg 592g, bay 222g, garlic 740g are placed in 30kg saturated aqueous common salt, boil 2h, cool and to obtain material water.
5) wet salting; After cleaning the herb powder on step 3) gained chicken surface, chicken is put into step 4) gained material water and pickle 6h.
6) slaking; Chicken step 5) pickled boils and steams to ripe to medium well.
7) cold sterilization 50min at 105 DEG C, cools, packs to obtain product.
Embodiment 3
A pickling process for Boiled chicken with salt, making step is as follows:
1) salt is fried; By 1.5kg salt, 41g Chinese prickly ash, 250g ginger, 84g nutmeg, 125g capsicum mixing frying, be light yellow to salt, obtain stir-fry salt, for subsequent use.
2) herb powder is prepared; Get rough brake herb 1.5kg, tea root 1.2kg, block close 0.2kg and peppermint 0.3kg, four kinds of Chinese medicines mixed and is crushed to 10 orders, obtaining herb powder.
3) dry-salt; Get 24kg chicken, step 1) gained fried salt and step 2) gained herb powder uniform application on chicken surface, pickle 5h.
4) material water is boiled; Japanese Metaplexis Pericarp 1.0kg, Wang rice 0.8kg, asafoetide 0.4kg, Radix Glycyrrhizae 0.2kg and Chinese prickly ash 50g, fennel seeds 150g, nutmeg 250g, bay 100g, garlic 250g are placed in 15kg saturated aqueous common salt, boil 1.2h, cool and to obtain material water.
5) wet salting; After cleaning the herb powder on step 3) gained chicken surface, chicken is put into step 4) gained material water and pickle 4h.
6) slaking; Chicken step 5) pickled boils and steams to ripe after medium rare.
7) cold sterilization 40min at 105 DEG C, cools, packs to obtain product.
Clinical practice example:
Wei, upper abdomen secret anguish, anorexia, post-prandial fullness, and cause anaemia, become thin; Be diagnosed as chronic gastritis, eat the Boiled chicken with salt 150g prepared by present invention process every day, after two weeks, the sensation state of an illness obviously alleviates, and eat after two months continuously, go to hospital to check, above sign all disappears.
Claims (10)
1. a pickling process for Boiled chicken with salt, is characterized in that, making step is as follows:
1) salt is fried; Salt and spice mixing are fried to salt pale yellow, obtain stir-fry salt, for subsequent use;
2) herb powder is prepared; According to weight parts, get rough brake herb 15-25 part, tea root 12-18 part, block close 2-3 part and peppermint 3-10 part, four kinds of Chinese medicines mixed and is crushed to 10-100 order, obtaining herb powder;
3) dry-salt; According to weight parts, get 200-500 part chicken, step 1) gained fried salt and step 2) gained herb powder uniform application pickles on chicken surface;
4) material water is boiled; Japanese Metaplexis Pericarp 10-15 Fen, Wang rice 8-13 part, asafoetide 4-6 part, Radix Glycyrrhizae 2-4 part and spice are placed in 150-300 part saturated aqueous common salt, boil 1-2h, cool to obtain material water;
5) wet salting; After cleaning the herb powder on step 3) gained chicken surface, chicken is put into step 4) gained material water and pickle;
6) slaking;
7) sterilization, cooling, product is packed to obtain.
2. the pickling process of Boiled chicken with salt as claimed in claim 1, it is characterized in that: spice described in step 1) comprises Chinese prickly ash, ginger, nutmeg, capsicum, the weight ratio of Chinese prickly ash, ginger, nutmeg, capsicum is 1:6-10:2-5:3-10.
3. the pickling process of Boiled chicken with salt as claimed in claim 1 or 2, is characterized in that: in step 1), the weight ratio of salt and spice is 8-10:3-5.
4. the pickling process of Boiled chicken with salt as claimed in claim 1, is characterized in that: the weight ratio of frying salt and chicken in step 3) is 1:12-15.
5. the pickling process of Boiled chicken with salt as claimed in claim 1, is characterized in that: step 3) pickles 5-8h.
6. the pickling process of Boiled chicken with salt as claimed in claim 1, it is characterized in that: the spice in step 4) is Chinese prickly ash, fennel seeds, nutmeg, bay, garlic, the weight ratio of Chinese prickly ash, fennel seeds, nutmeg, bay, garlic is 1:3-5:5-8:2-3:5-10.
7. the pickling process of Boiled chicken with salt as described in claim 1 or 6, is characterized in that: in step 4), adds 8-20 part spice.
8. the pickling process of Boiled chicken with salt as claimed in claim 1, is characterized in that: wet salting 4-6h in step 5).
9. the pickling process of Boiled chicken with salt as claimed in claim 1, it is characterized in that, the concrete steps of slaking in step 6) are: chicken step 5) pickled boils and steams to ripe to 5-7 maturation.
10. the pickling process of Boiled chicken with salt as claimed in claim 1, is characterized in that: sterilization described in step 7) is cold sterilization at 105 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510205878.3A CN104783208A (en) | 2015-04-28 | 2015-04-28 | Salting process for salted chicken |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510205878.3A CN104783208A (en) | 2015-04-28 | 2015-04-28 | Salting process for salted chicken |
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| CN104783208A true CN104783208A (en) | 2015-07-22 |
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| CN201510205878.3A Pending CN104783208A (en) | 2015-04-28 | 2015-04-28 | Salting process for salted chicken |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475868A (en) * | 2015-11-17 | 2016-04-13 | 陈增光 | Preparation method for marinated air-dried chicken |
| CN107969607A (en) * | 2017-12-05 | 2018-05-01 | 岑溪市金特澳洲坚果发展中心 | The production method of nut chicken |
| CN108703322A (en) * | 2018-04-24 | 2018-10-26 | 湖北神丹健康食品有限公司 | Chinese toon Boiled chicken with salt and preparation method thereof |
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| CN102475297A (en) * | 2010-11-26 | 2012-05-30 | 周峰 | Method for processing bag chicken |
| CN103704743A (en) * | 2013-11-29 | 2014-04-09 | 安徽兴程食品有限责任公司 | Salted old chicken |
| CN104323299A (en) * | 2014-10-11 | 2015-02-04 | 五河县鑫旺清真食品有限公司 | Fruit fragrance-flavor chicken claws and preparation process thereof |
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2015
- 2015-04-28 CN CN201510205878.3A patent/CN104783208A/en active Pending
Patent Citations (4)
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| CN1238143A (en) * | 1998-06-04 | 1999-12-15 | 陈成龙 | Fried chicken as medical food for dietotherapy and its cooking process |
| CN102475297A (en) * | 2010-11-26 | 2012-05-30 | 周峰 | Method for processing bag chicken |
| CN103704743A (en) * | 2013-11-29 | 2014-04-09 | 安徽兴程食品有限责任公司 | Salted old chicken |
| CN104323299A (en) * | 2014-10-11 | 2015-02-04 | 五河县鑫旺清真食品有限公司 | Fruit fragrance-flavor chicken claws and preparation process thereof |
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| Title |
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| 唐道邦等: ""煮制和干燥时间对盐水鸡翅质构及色泽的影响"", 《食品科学》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475868A (en) * | 2015-11-17 | 2016-04-13 | 陈增光 | Preparation method for marinated air-dried chicken |
| CN107969607A (en) * | 2017-12-05 | 2018-05-01 | 岑溪市金特澳洲坚果发展中心 | The production method of nut chicken |
| CN108703322A (en) * | 2018-04-24 | 2018-10-26 | 湖北神丹健康食品有限公司 | Chinese toon Boiled chicken with salt and preparation method thereof |
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Application publication date: 20150722 |
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