CN104856089A - Ready-to-eat and recombined roasted chicken meat with shredded meat and production method therefor - Google Patents
Ready-to-eat and recombined roasted chicken meat with shredded meat and production method therefor Download PDFInfo
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- CN104856089A CN104856089A CN201510268103.0A CN201510268103A CN104856089A CN 104856089 A CN104856089 A CN 104856089A CN 201510268103 A CN201510268103 A CN 201510268103A CN 104856089 A CN104856089 A CN 104856089A
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Abstract
The present invention pertains to the technical field of chicken meat foods and discloses ready-to-eat and recombined roasted chicken meat with shredded meat and a production method therefor. The recombined roasted chicken meat is prepared by the method comprising the following steps of: (1) raw material processing: grinding fresh chicken meat to obtain chicken meat paste; and obtaining the shredded meat by tearing ripen chicken meat; (2) stirring: taking the chicken meat paste, sufficiently stirring the chicken meat paste and added auxiliaries, adding the shredded meat, and stirring the mixture uniformly; and (3) shaping, baking, packaging and sterilizing to obtain the ready-to-eat and recombined roasted chicken meet with shredded meat. According to the preparation method of the ready-to-eat and recombined roasted chicken meat with shredded meat of the present invention, contents of raw materials are changed; the ready-to-eat and recombined roasted chicken meat with shredded meat is prepared by using the chicken meat paste and the shredded chicken meat; and by combining low-temperature and vacuum rolling and kneading, low temperature salting, two-stage medium-high temperature roasting, and back pressure sterilization technologies, use of preservatives and antistaling agents is reduced or even avoided. Different from the conventional soft mouthfeel, the roasted chicken of the present invention provides the tearing feel of pure chicken meat, has the water content that can be controlled to be less than 45%, is high in elasticity and hardness, and has the chewiness greater than 3000g.
Description
Technical field
The invention belongs to chicken meat food technical field, particularly one has the instant restructuring roast chicken of shredded meat and production method thereof.
Background technology
Chicken has the features such as high protein, low fat, low cholesterol, and is rich in the necessary phosphorus of human body, iron, calcium and VB
1, VB
2with nutrients such as nicotinic acid, nutritious, delicious flavour is deeply by the meat products that consumer likes.Because Fresh Grade Breast fiber is thicker, and without tendon, cause mouthfeel poor, therefore the recombinant meat products such as Fresh Grade Breast Chang Zuowei chicken meat sausage, traditional chicken meat sausage manufacture craft Fresh Grade Breast is beaten into meat gruel, adds the product that flavoring, starch etc. are made, the finished product made possesses certain elasticity, improve the edibility of Fresh Grade Breast, but the soft silk floss of mouthfeel, lack the fiber of meat and bait sense.
Summary of the invention
In order to overcome the shortcoming of above-mentioned prior art with not enough, primary and foremost purpose of the present invention is to provide one to have the instant restructuring roast chicken of shredded meat.
Another object of the present invention is to provide a kind of above-mentioned preparation method with the instant restructuring roast chicken of shredded meat.The composition of feed change of the present invention, and in conjunction with boiling, baking process, make product moisture, mouthfeel controlled, higher degree ground improves edibility, meets the more demand of consumer.
Object of the present invention is realized by following proposal:
One has the instant restructuring roast chicken of shredded meat, is prepared by the method comprising following steps:
(1) Feedstock treating: fresh chicken is twisted into Hen Surimi; The chicken of slaking is torn into shredded meat bar;
(2) spice: get Hen Surimi, adds auxiliary material and fully stirs, then adds shredded meat bar, stirs;
(3) shape, toast, packaging sterilization, obtains having the instant restructuring roast chicken of shredded meat.
Pigeon breast meat jelly product after fresh chicken described in step (1) preferably thaws or fresh Fresh Grade Breast.Before being preferably twisted into Hen Surimi, cleaning drains.
The chicken of described slaking is preferably the Fresh Grade Breast of slaking.
In step (2), the mass ratio of Hen Surimi used and shredded meat bar is preferably 1:1 ~ 1:2.
Component and the consumption thereof of the auxiliary material described in step (2) are preferably as follows: by Hen Surimi and shredded meat bar total weight, edible salt 1.8 ~ 2.5%, white granulated sugar 6 ~ 9%, monosodium glutamate 0.5 ~ 0.9%, I+G 0.03 ~ 0.09%, composite phosphate 0.1 ~ 0.4%, ginger powder 0.3 ~ 0.5%, chilli powder 0.1 ~ 0.6%, tapioca 0.2 ~ 0.5%, egg white 8 ~ 12%, cooking wine 2 ~ 5%.
The spice of step (2) preferably carries out in tumbler.Preferably, Hen Surimi adds tumbling 5 ~ 10min after auxiliary material, then adds shredded meat bar and continue tumbling 5 ~ 10min.More preferably, described tumbling condition is cryogenic vacuum tumbling, is more preferably rotating speed 5 ~ 10r/min, and temperature is 4 ~ 15 DEG C.
Described sizing in step (3) preferably refers to the material molding machine that will be stirred, compressing, low-temperature salting.Can be tabular or other shapes, molding thickness is preferably 0.5 ~ 1.5cm.
Described low-temperature salting preferably pickles 4 ~ 8h at 4 ~ 10 DEG C.
Described in step (3), the condition of baking is preferably 65 ~ 85 DEG C and smokes 4 ~ 8h, then 120 ~ 180 DEG C of baking 5 ~ 15min.Oven is preferably put in described baking dries baking.The present invention can impel product dry and comfortable by baking process, the high resilience of meat consolidation.
Packaging sterilization described in step (3) preferably refers to carry out high-temperature counter pressure sterilization by after material package after baking.Described sterilization conditions is preferably: temperature 110 ~ 121 DEG C, back-pressure 1.2 ~ 1.6bar.Above-mentioned sterilization preferably reaches sterilization intensity F value >=6D.Roast chicken can be packaged as chicken sticks, chicken block etc. by described packaging.
The preparation method with the instant restructuring roast chicken of shredded meat of the present invention consists of feed change, use Hen Surimi and chicken strand to be mixed with to obtain, be different from the mouthfeel of the soft silk floss of traditional meat intestines, what have pure chicken baits sense, the chicken sticks moisture made is controlled, has higher elasticity and hardness.
The present invention, relative to prior art, has following advantage and beneficial effect:
(1) instant roast chicken instant bagged of the present invention, yield rate is high, with short production cycle.
(2) of the present invention have shredded meat instant restructuring roast chicken raw material rotten and slaking chicken strand two parts component obtain by fresh chicken, and cost is low, and Feedstock treating is easy and simple to handle, is beneficial to the comprehensive utilization of Fresh Grade Breast.
(3) of the present invention have the instant restructuring roast chicken of shredded meat and with the addition of slaking chicken strand, and make finished product possess the fiber mouthfeel of meat, be different from the mouthfeel of the soft silk floss of traditional meat intestines, what have pure chicken baits sense.
(4) of the present invention to have in shredded meat instant restructuring roast chicken preparation process through baking process, has higher elasticity and hardness.
(5) preferred combination cryogenic vacuum of the present invention tumbling, low-temperature salting, high-temperature baking and back-pressure sterilization technology in two sections, reduce the use even avoiding anticorrisive agent, antistaling agent, the instant roast chicken product moisture made is below 45%, TBA value is at below 0.2mg/kg, and chewiness is at more than 3000g.Microorganism detection meets commercial sterilization requirement, and product quality meets the requirement of food security, can preserve 10 months at normal temperatures.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited thereto.
Embodiment 1: a kind of preparation with the instant restructuring roast chicken of shredded meat
Feedstock treating: the Fresh Grade Breast after thawing is put into meat grinder and is twisted into Hen Surimi, gets 100 mass parts; Slaking Fresh Grade Breast, is torn into shredded meat bar, and it is stand-by to get 200 mass parts;
Spice prepares: by raw meat restatement, edible salt 1.8%, white granulated sugar 7%, monosodium glutamate 0.6%, I+G0.03%, composite phosphate 0.18%, ginger powder 0.3%, chilli powder 0.3%, tapioca 0.22%, egg white 8%, cooking wine 2%;
Tumbling: the rotten and above-mentioned tumbling 6min in tumbler for preparing burden by 100 mass parts fresh chicken, temperature is 8 DEG C, rotating speed 5 ~ 10r/min, then adds slaking chicken strand 200 mass parts continuation tumbling 6min;
Pressed sizing: the material after tumbling is proceeded to forming machine and be shaped into the thick tabular of 1cm, pickle 4h for 4 DEG C; Baking: enter oven 65 DEG C baking 6h after pickling, then 165 DEG C of baking 10min impel product dry and comfortable, the high resilience of meat consolidation; Packaging sterilization: by the material slitting after baking, loads soft packaging bag, then vacuum packaging, and then carry out 121 DEG C, the sterilization of back-pressure 1.2 ~ 1.6bar high-temperature counter pressure, sterilization intensity 1.5min, obtains instant restructuring roast chicken.The instant roast chicken instant bagged made, be different from the mouthfeel of the soft silk floss of traditional meat intestines, what have pure chicken baits sense, product moisture 38%, TBA value 0.2mg/kg, chewiness 4500g.Microorganism detection meets commercial sterilization requirement, and product quality meets the requirement of food security, can preserve 10 months at normal temperatures.Contrast market tradition recombinant meat product, sensory evaluation contrast is as shown in table 1, and new technology raw material is made up of two parts, and adopts two sections of baking process, and product fragrance is denseer, and chewiness is better, and what possess uniqueness baits sense.
The sense organ of table 1 instant restructuring roast chicken and traditional recombinant meat product contrasts
| Index | Market recombinant meat product | Instant restructuring roast chicken |
| Color and luster (15) | 13 | 13 |
| Fragrance (15) | 12 | 13 |
| Chewiness (20) | 16 | 18 |
| Elasticity (25) | 22 | 20 |
| Bait sense (25) | 15 | 22 |
| General comment (100) | 78 | 86 |
Embodiment 2: a kind of preparation with the instant restructuring roast chicken of shredded meat
Feedstock treating: fresh grade breast is put into meat grinder and is twisted into Hen Surimi, gets 100 mass parts; Slaking Fresh Grade Breast, is torn into shredded meat bar, and it is stand-by to get 100 mass parts;
Spice prepares: by raw meat restatement, edible salt 2.3%, white granulated sugar 8%, monosodium glutamate 0.8%, I+G0.08%, composite phosphate 0.4%, ginger powder 0.4%, chilli powder 0.5%, tapioca 0.4%, egg white 10%, cooking wine 4%;
Tumbling: the rotten and above-mentioned tumbling 10min in tumbler for preparing burden by 100 mass parts fresh chicken, temperature is 4 DEG C, rotating speed 8r/min, then adds slaking chicken strand 100 mass parts continuation tumbling 7min;
Pressed sizing: the material after tumbling is proceeded to forming machine and be shaped into the thick tabular of 1cm, pickle 8h for 4 DEG C; Baking: enter oven 65 DEG C baking 4h after pickling, then 130 DEG C of baking 15min impel product dry and comfortable, the high resilience of meat consolidation; Packaging sterilization: by the material slitting after baking, loads soft packaging bag, then vacuum packaging, and then carry out 121 DEG C, the sterilization of back-pressure 1.2 ~ 1.6bar high-temperature counter pressure, sterilization intensity 2min, obtains instant restructuring roast chicken.The instant roast chicken instant bagged made, be different from the mouthfeel of the soft silk floss of traditional meat intestines, what have pure chicken baits sense, product moisture 45%, TBA value 0.1mg/kg, chewiness 2800g.Microorganism detection meets commercial sterilization requirement, and product quality meets the requirement of food security, can preserve 10 months at normal temperatures.
Embodiment 3: a kind of preparation with the instant restructuring roast chicken of shredded meat
Feedstock treating: fresh grade breast is put into meat grinder and is twisted into Hen Surimi, gets 90 mass parts; Slaking Fresh Grade Breast, is torn into shredded meat bar, and it is stand-by to get 135 mass parts;
Spice prepares: by raw meat restatement, edible salt 2.5%, white granulated sugar 9%, monosodium glutamate 0.5%, I+G0.09%, composite phosphate 0.1%, ginger powder 0.5%, chilli powder 0.6%, tapioca 0.5%, egg white 12%, cooking wine 5%;
Tumbling: the rotten and above-mentioned tumbling 5min in tumbler for preparing burden by 90 mass parts fresh chicken, temperature is 15 DEG C, rotating speed 10r/min, then adds slaking chicken strand 135 mass parts continuation tumbling 10min;
Pressed sizing: the material after tumbling is proceeded to forming machine and be shaped into the thick tabular of 0.5cm, pickle 5h for 10 DEG C; Baking: enter oven 85 DEG C baking 4h after pickling, then 180 DEG C of baking 5min impel product dry and comfortable, the high resilience of meat consolidation; Packaging sterilization: by the material slitting after baking, loads soft packaging bag, then vacuum packaging, and then carry out 110 ~ 121 DEG C, the sterilization of back-pressure 1.2 ~ 1.6bar high-temperature counter pressure, sterilization intensity 2min, obtains instant restructuring roast chicken.The instant roast chicken instant bagged made, be different from the mouthfeel of the soft silk floss of traditional meat intestines, what have pure chicken baits sense.Microorganism detection meets commercial sterilization requirement, and product quality meets the requirement of food security, can preserve 10 months at normal temperatures.
Embodiment 4: a kind of preparation with the instant restructuring roast chicken of shredded meat
Feedstock treating: fresh grade breast is put into meat grinder and is twisted into Hen Surimi, gets 100 mass parts; Slaking Fresh Grade Breast, is torn into shredded meat bar, and it is stand-by to get 150 mass parts;
Spice prepares: by raw meat restatement, edible salt 2.3%, white granulated sugar 6%, monosodium glutamate 0.9%, I+G0.08%, composite phosphate 0.4%, ginger powder 0.4%, chilli powder 0.1%, tapioca 0.2%, egg white 10%, cooking wine 4%;
Tumbling: the rotten and above-mentioned tumbling 10min in tumbler for preparing burden by 100 mass parts fresh chicken, temperature is 4 DEG C, rotating speed 5r/min, then adds slaking chicken strand 150 mass parts continuation tumbling 5min;
Pressed sizing: the material after tumbling is proceeded to forming machine and be shaped into the thick tabular of 1.5cm, pickle 8h for 4 DEG C; Baking: enter oven 70 DEG C baking 8h after pickling, then 120 DEG C of baking 15min impel product dry and comfortable, the high resilience of meat consolidation; Packaging sterilization: by the material slitting after baking, loads soft packaging bag, then vacuum packaging, and then carry out 110 ~ 121 DEG C, the sterilization of back-pressure 1.2 ~ 1.6bar high-temperature counter pressure, sterilization intensity 2min, obtains instant restructuring roast chicken.The instant roast chicken instant bagged made, be different from the mouthfeel of the soft silk floss of traditional meat intestines, what have pure chicken baits sense.Microorganism detection meets commercial sterilization requirement, and product quality meets the requirement of food security, can preserve 10 months at normal temperatures.
Above-described embodiment is the present invention's preferably embodiment; but embodiments of the present invention are not restricted to the described embodiments; change, the modification done under other any does not deviate from Spirit Essence of the present invention and principle, substitute, combine, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (10)
1. there is the instant restructuring roast chicken of shredded meat, it is characterized in that the method by comprising following steps prepares:
(1) Feedstock treating: fresh chicken is twisted into Hen Surimi; The chicken of slaking is torn into shredded meat bar;
(2) spice: get Hen Surimi, adds auxiliary material and fully stirs, then adds shredded meat bar, stirs;
(3) shape, toast, packaging sterilization, obtains having the instant restructuring roast chicken of shredded meat.
2. according to claim 1 have the instant restructuring roast chicken of shredded meat, it is characterized in that: in step (2), the mass ratio of Hen Surimi used and shredded meat bar is 1:1 ~ 1:2.
3. according to claim 1 have the instant restructuring roast chicken of shredded meat, it is characterized in that: component and the consumption thereof of auxiliary material described in step (2) are as follows: by Hen Surimi and shredded meat bar total weight, edible salt 1.8 ~ 2.5%, white granulated sugar 6 ~ 9%, monosodium glutamate 0.5 ~ 0.9%, I+G0.03 ~ 0.09%, composite phosphate 0.1 ~ 0.4%, ginger powder 0.3 ~ 0.5%, chilli powder 0.1 ~ 0.6%, tapioca 0.2 ~ 0.5%, egg white 8 ~ 12%, cooking wine 2 ~ 5%.
4. according to claim 1 have the instant restructuring roast chicken of shredded meat, it is characterized in that: the spice described in step (2) carries out in tumbler, and Hen Surimi adds tumbling 5 ~ 10min after auxiliary material, then add shredded meat bar and continue tumbling 5 ~ 10min.
5. according to claim 4 have the instant restructuring roast chicken of shredded meat, and it is characterized in that: described tumbling condition is rotating speed 5 ~ 10r/min, temperature is 4 ~ 15 DEG C.
6. according to claim 1 have the instant restructuring roast chicken of shredded meat, it is characterized in that: the sizing described in step (3) refers to the material molding machine that will be stirred, compressing, low-temperature salting.
7. according to claim 6 have the instant restructuring roast chicken of shredded meat, it is characterized in that: described low-temperature salting refers to pickle 4 ~ 8h at 4 ~ 10 DEG C.
8. according to claim 1 have the instant restructuring roast chicken of shredded meat, it is characterized in that: the condition of baking described in step (3) is 65 ~ 85 DEG C and smokes 4 ~ 8h, then 120 ~ 180 DEG C of baking 5 ~ 15min.
9. according to claim 1 have the instant restructuring roast chicken of shredded meat, it is characterized in that: the packaging sterilization described in step (3) refers to carry out high-temperature counter pressure sterilization by after material package after baking.
10. according to claim 9 have the instant restructuring roast chicken of shredded meat, it is characterized in that: described sterilization conditions is: temperature 110 ~ 121 DEG C, back-pressure 1.2 ~ 1.6bar.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360213A (en) * | 2015-10-10 | 2016-03-02 | 芜湖市禾森食品有限公司 | Chicken gluten |
| CN107156686A (en) * | 2017-07-12 | 2017-09-15 | 赵文江 | A kind of spicy roast chicken and preparation method thereof |
| CN107259382A (en) * | 2017-07-14 | 2017-10-20 | 四川大学 | Instant soybean dried beef and preparation method thereof |
| CN108029980A (en) * | 2017-12-12 | 2018-05-15 | 诸城外贸有限责任公司 | A kind of instant baking diced chicken of room temperature circulation and preparation method thereof |
| US11224230B2 (en) | 2019-08-07 | 2022-01-18 | House of Raeford Farms, Inc. | Apparatus for tearing meat |
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| CN1726820A (en) * | 2005-07-22 | 2006-02-01 | 广东真美食品集团有限公司 | Dried meat slice processing technology |
| CN101019656A (en) * | 2007-03-16 | 2007-08-22 | 华南农业大学 | Meat jerky producing process |
| CN101623110A (en) * | 2009-07-30 | 2010-01-13 | 南昌大学 | Method for processing recombined meat products |
| CN102228266A (en) * | 2011-07-22 | 2011-11-02 | 成都希望食品有限公司 | Low-temperature meat sausage containing shredded meat |
| CN102626231A (en) * | 2012-04-28 | 2012-08-08 | 福建农林大学 | Recombined fried pork crisps |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1726820A (en) * | 2005-07-22 | 2006-02-01 | 广东真美食品集团有限公司 | Dried meat slice processing technology |
| CN101019656A (en) * | 2007-03-16 | 2007-08-22 | 华南农业大学 | Meat jerky producing process |
| CN101623110A (en) * | 2009-07-30 | 2010-01-13 | 南昌大学 | Method for processing recombined meat products |
| CN102228266A (en) * | 2011-07-22 | 2011-11-02 | 成都希望食品有限公司 | Low-temperature meat sausage containing shredded meat |
| CN102626231A (en) * | 2012-04-28 | 2012-08-08 | 福建农林大学 | Recombined fried pork crisps |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360213A (en) * | 2015-10-10 | 2016-03-02 | 芜湖市禾森食品有限公司 | Chicken gluten |
| CN107156686A (en) * | 2017-07-12 | 2017-09-15 | 赵文江 | A kind of spicy roast chicken and preparation method thereof |
| CN107259382A (en) * | 2017-07-14 | 2017-10-20 | 四川大学 | Instant soybean dried beef and preparation method thereof |
| CN108029980A (en) * | 2017-12-12 | 2018-05-15 | 诸城外贸有限责任公司 | A kind of instant baking diced chicken of room temperature circulation and preparation method thereof |
| US11224230B2 (en) | 2019-08-07 | 2022-01-18 | House of Raeford Farms, Inc. | Apparatus for tearing meat |
| US11717000B2 (en) | 2019-08-07 | 2023-08-08 | House of Raeford Farms, Inc. | Apparatus for tearing meat |
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Inventor after: Zeng Shenglin Inventor after: Zeng Qingpei Inventor after: Chen Na Inventor after: Yang Huanbin Inventor after: Li Jing Inventor before: Zeng Shenglin Inventor before: Zhou Houyuan Inventor before: Yang Huanbin |
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Application publication date: 20150826 |
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