CN104886626B - A kind of beans crushed grain chicken simmered in brown sauce product and its processing method - Google Patents

Abstract

The invention discloses a processing method of a bean grits sauce chicken product, comprising: step 1, taking 1-3 parts of green onions, 1-3 parts of ginger, and 0.5-1.5 parts of other spices, and frying them at a temperature of 160-170°C for 8-times After 10 seconds, add 6-15 parts of bean grits and fry for 2-3 minutes, then add boiling water, cook at 95-100°C for 8-10 minutes, finally add 2-5 parts of table salt, stir well to marinate Feed liquid; step 2, take 100 parts of chicken nuggets and soak in the marinating liquid, carry out vacuum tumbling and marinating at 4°C for 3-5 hours, the pressure during tumbling is -0.07Mp; step 3, after the marinating is completed, take out The raw chicken is brushed with vegetable oil on the surface of the raw chicken, and then baked at 140-200° C. for 10-20 minutes to obtain a bean grits sauce chicken product. The invention realizes standardized production, can maintain the consistency of product quality, and is suitable for large-scale industrial production of bean grits sauce chicken products.

Description

A kind of bean grits sauce chicken product and processing method thereof

technical field

The invention relates to the field of food processing, in particular to a chicken product with soybean paste sauce and a processing method thereof.

Background technique

Stewed meat products in sauce refer to fresh and frozen livestock and poultry meat as raw materials, adding seasonings and spices, and processed through different processes. It is a typical traditional cooked meat product in China. According to the characteristics of the region and customs, a unique local traditional sauce and marinated product has been formed. Due to the unique flavor of stewed sauce products, they are ready-to-eat and are very popular among consumers. Chicken nuggets with soybean paste sauce is one of them. But because bean grits are mainly produced in places such as Shangqiu, Henan, and bean grits are generally eaten as condiments, although the chicken nuggets with bean grits sauce have a rich and delicious flavor, but because the bean grits sauce chicken nuggets need to be made and eaten now, it is not easy to preserve, and , the method for making chicken nuggets with bean grits sauce is different, so that the range that causes this product to be popularized and eaten is limited, and consumers in general are not easy to taste this product.

Contents of the invention

An object of the present invention is to solve at least the above problems and/or disadvantages and to provide at least the advantages as will be described hereinafter.

Another object of the present invention is to provide a chicken product with bean grits and grits. Combining with the traditional production process, the present invention uses various parts of three yellow chickens or other white striped broilers as the main raw materials, and boils it in a sauce soup as the main marinade. It is marinated under the action for a period of time to make the product fully have the rich flavor of miso soup, and then it is processed by baking and other processes. The appearance is red in sauce, the flavor of bean grits is strong, the entrance is crisp, tender and delicious, and the aftertaste is endless, which is deeply loved by consumers.

Another object of the present invention is to provide a processing method for chicken with bean grits sauce. In the present invention, three-yellow chicken and bean grits are used as the main raw materials, and after the bean grits are fully boiled out of aroma, the raw chicken is submerged in it and fully marinated. , and then roasted meat products with strong sauce flavor - bean grits sauce chicken products, not only has the characteristics of high nutritional value and good taste, but also has certain physiological functions of fermented soy products, such as anti-oxidation, thrombolysis, etc. .

Another object of the present invention is to improve the flavor and nutritional value of chicken products in bean grits sauce by processing the raw chicken, bean grits, spices, etc. through a certain process.

For this reason, the technical scheme provided by the invention is:

A kind of processing method of bean grits sauce chicken product, comprises:

Step 1. Prepare the marinade liquid: in parts by weight, take 1-3 parts of green onion, 1-3 parts of ginger, and 0.5-1.5 parts of other spices, fry at a temperature of 160-170°C for 8-10 seconds, then add soybean grits 6 Fry 15 parts for 2-3 minutes, then add boiling water, cook for 8-10 minutes at a temperature of 150-170°C, and finally add 2-5 parts of salt to obtain a marinade liquid;

Step 2. Pickling: In parts by weight, take 100 parts of raw chicken and soak in the marinating liquid obtained in Step 1, and carry out vacuum tumbling and marinating at 4°C for 3-5 hours, and the pressure during tumbling is -0.07 MP;

Step 3: After marinating, take out the raw chicken, remove the surface moisture, brush a layer of vegetable oil on the surface of the raw chicken, and bake at 140-200° C. for 10-20 minutes to obtain the bean grits sauce chicken product.

Preferably, in the processing method of the bean grits sauce chicken product, the other spices include any one or more of the following components: 0.2-0.4 parts of star anise, 0.1-0.4 parts of cinnamon, 0.05- 0.3 parts, and pepper 0.15-0.4 parts.

Preferably, in the processing method of the chicken with soybean paste sauce, the raw chicken is three yellow chicken.

Preferably, in the processing method of the bean grits sauce chicken product, in the first step, the weight ratio of the added boiled water to the bean grits is 3:1-5:1, so that in the second step, The raw chicken is all soaked in the marinade liquid.

Preferably, in the processing method of the bean grits sauce chicken product, in the third step, the humidity during baking is 50-70%.

Preferably, the processing method of the described bean paste chicken product also includes:

Step 4. Vacuum-encapsulate the chicken product with soybean paste sauce obtained in step 3, and then store it in any of the following ways: 1. Pasteurize the chicken product with soybean paste sauce after vacuum packaging at a temperature of 83-90°C sterilize for 20-30 minutes, cool and store at 0-4°C; or, 2. sterilize the vacuum-packaged bean grits sauce chicken product at a temperature of 121°C for 20-30 minutes, cool and store at room temperature.

Preferably, in the processing method of the bean grits sauce chicken product, in the third step, the weight ratio of the raw chicken to the vegetable oil is 60:1.

Preferably, in the processing method of the chicken product with soybean paste sauce, before the step 2, it also includes: dividing the raw chicken into a plurality of chicken pieces with a length of 7-15cm, and dividing each small piece Cut several knives crosswise on the surface to facilitate the taste.

A chicken product with bean paste sauce, which is prepared by any one of the methods.

Preferably, in the described chicken with soybean paste sauce product, the chicken with soybean paste sauce product comprises the following components in parts by weight:

100 parts of three yellow chicken, 6-15 parts of bean grits, 2-5 parts of salt, 1-3 parts of green onion, 1-3 parts of ginger, and 0.5-1.5 parts of other spices;

The other spices include any one or more of the following components in parts by weight: 0.2-0.4 parts of star anise, 0.1-0.4 parts of cinnamon bark, 0.05-0.3 parts of bay leaves, and 0.15-0.4 parts of Zanthoxylum bungeanum.

The present invention at least includes the following beneficial effects:

In the present invention, the raw chicken and bean grits are marinated, baked, etc. to produce a meat product with rich meat flavor and sauce flavor-the bean grits sauce chicken product, the bean grits sauce chicken product of the present invention It has the characteristics of moderate saltiness, strong burnt aroma, tender meat, and delicious taste. By interacting raw chicken with bean grits and spices, the sauce aroma of bean grits is added to the original taste and flavor of chicken products. The mouthfeel and local flavor of the bean grits sauce chicken product are greatly improved, and it is more suitable for the general public to eat.

The bean paste chicken product of the present invention has extremely high nutritional value, and on the basis of satisfying people's pursuit of delicious taste, it also contains a variety of physiologically active substances, which are effective in anti-cancer, anti-oxidation, thrombolysis, lowering blood pressure, lowering blood sugar, etc. aspect has a good effect.

In addition, the present invention has the characteristics of simple, reasonable and scientific processing technology, can realize standardized production in processes such as pickling and baking, and can maintain the consistency of the product quality of bean paste chicken, and is suitable for large-scale production of bean paste chicken products. Industrial production.

Other advantages, objectives and features of the present invention will partly be embodied through the following descriptions, and partly will be understood by those skilled in the art through the study and practice of the present invention.

Description of drawings

Fig. 1 is the schematic diagram of the processing method of bean grits sauce chicken product of the present invention.

Detailed ways

The present invention will be further described in detail below in conjunction with the accompanying drawings, so that those skilled in the art can implement it with reference to the description.

It should be understood that terms such as "having", "comprising" and "including" as used herein do not entail the presence or addition of one or more other elements or combinations thereof.

As shown in Figure 1, the present invention provides a kind of processing method of bean grits sauce chicken product, comprising:

Step 1. Prepare marinade liquid: in parts by weight, take 1-3 parts of green onions, 1-3 parts of ginger, and 0.5-1.5 parts of other spices, fry them at a temperature of 160-170°C for 8-10 seconds, then stir-fry the spices, etc. , must ensure high fire, add 6-15 parts of bean grits and fry for 2-3 minutes, then add boiling water, cook at a temperature of 95-100°C for 8-10 minutes, and finally add 2-5 parts of table salt to obtain a marinade liquid; In the step, be sure to use boiling water, and keep stirring during the period to prevent the pot from sticking.

Step 2. Pickling: In parts by weight, take 100 parts of raw chicken and soak in the marinating liquid obtained in Step 1, and carry out vacuum tumbling and marinating at 4°C for 3-5 hours, and the pressure during tumbling is -0.07 Mp; and,

Step 3: After marinating, take out the raw chicken, remove the surface moisture, brush a layer of vegetable oil on the surface of the raw chicken, and bake at 140-200° C. for 10-20 minutes to obtain the bean grits sauce chicken product.

The bean grits used in the present invention are prepared by the method in the application number 201410643360.3.

The invention uses chicken legs, chicken wings and other products as main raw materials, adds supplementary materials such as bean grits and spices, and adopts processes such as marinating and roasting to produce sauce chicken products with red color, rich flavor, delicious salty taste, and tender meat. The addition of spices greatly improves the flavor and mouthfeel of the product. The bean grits sauce chicken product of the present invention has very high nutritional value. The chicken itself is rich in protein and essential fatty acids, can improve anemia, has the effects of tonifying kidney and blood, nourishing yin and moistening dryness, and the unique aroma of bean grits not only increases appetite, Promote absorption, and inhibit vascular proliferation, anti-oxidation, thrombolysis and other functions. On the basis of the traditional processing technology, the invention realizes standardized production through quantitative preparation and scientific methods, maintains the quality of the bean grits sauce chicken product itself, and has the advantages of scientific, simple and reasonable technology.

Preferably, the other spices include any one or more of the following components: 0.2-0.4 parts star anise, 0.1-0.4 parts cinnamon, 0.05-0.3 parts bay leaves, and 0.15-0.4 parts pepper.

Preferably, in order to make the chicken with soybean paste sauce more mellow and rich in flavor, the raw chicken is three yellow chicken.

As a preference, in the step 1, the weight ratio of the added boiled water to bean grits is 3:1-5:1, so that in the step 2, all the raw chicken is soaked in the marinating liquid Generally speaking, the weight ratio of raw chicken and marinade liquid can be 1:1.5-3.

Preferably, in the third step, the humidity during baking is 50-70%.

Preferably, for easy preservation, it also includes:

Step 4. Vacuum-encapsulate the chicken product with soybean paste sauce obtained in step 3, and then store it in any of the following ways: 1. Pasteurize the chicken product with soybean paste sauce after vacuum packaging at a temperature of 83-90°C sterilize for 20-30 minutes, cool and store at 0-4°C; or, 2. sterilize the vacuum-packaged bean grits sauce chicken product at a temperature of 121°C for 20-30 minutes, cool and store at room temperature.

Preferably, in order to prevent the raw chicken from getting mushy when baked, the weight ratio of the raw chicken to the vegetable oil is 60:1.

Preferably, before the step 2, it also includes: dividing the raw chicken into a plurality of small pieces with a length of 7-15 cm, and cutting several knives across the surface of each small piece. Make the raw chicken taste better,

A chicken product with bean paste sauce, which is prepared by any one of the methods.

As preferably, described bean grits sauce chicken product comprises the component of following parts by weight:

100 parts of three yellow chicken, 6-15 parts of bean grits, 2-5 parts of salt, 1-3 parts of green onion, 1-3 parts of ginger, and 0.5-1.5 parts of other spices;

The other spices include any one or more of the following components in parts by weight: 0.2-0.4 parts of star anise, 0.1-0.4 parts of cinnamon bark, 0.05-0.3 parts of bay leaves, and 0.15-0.4 parts of Zanthoxylum bungeanum.

Example 1

Each raw material includes:

100 parts of raw materials such as chicken legs, chicken wings, chicken breasts, and chicken necks of Sanhuang chicken, 6 parts of bean grits, and 20 parts of auxiliary materials; among them, auxiliary materials include: 2 parts of salt, 1 part of green onion, 1 part of ginger, and 0.5 parts of other spices; other spices include : 0.2 part of star anise, 0.1 part of cinnamon bark, 0.05 part of bay leaf, and 0.15 part of Chinese prickly ash;

Prepare as follows:

Step 1: Prepare the marinade liquid: put the onion, ginger, and spices in a pot at 160°C for 8 seconds to release the flavor, then add the bean grits and stir fry continuously, stir for 3 minutes and then add the prepared boiling water (boiling water: bean grits = 3:1), cook slowly at 95°C for 10 minutes; add salt to obtain a marinade liquid. When stir-frying spices, etc., the fire must be guaranteed. In addition, boiling water must be used, and stir-fry continuously during the period to prevent the pot from sticking.

Step 2: Marinate: Cut chicken legs, chicken wings and other raw chicken into small pieces with a length of 7cm. After washing and removing blood, cut a few times across the surface to make the raw chicken more delicious, and soak it in the marinade liquid It is delicious, and the marinade liquid must ensure that the raw chicken is "submerged", and it is vacuum tumbling at 4°C, the pressure is -0.07Mp, and the marinating time is 5h;

Step 3. Take out the marinated raw chicken, drain the surface and brush with a little vegetable oil (the amount of oil is guaranteed to be able to brush all the surface of the coated meat sample with a brush, meat: oil = 60: 1), in the oven at 140 Bake for 20 minutes at ℃, and roast the meat until the center temperature is 80℃. When baking, the humidity should be controlled at 50%. Pay attention to flipping over during the period, and you can get the chicken product with bean grits sauce;

Step 4: The bean grits sauce chicken product is vacuum-packaged, then pasteurized at 83-90°C for 20-30 minutes, cooled and stored at 0-4°C.

Example 2

In parts by weight, each raw material includes: 100 parts of three-yellow chicken, 15 parts of bean grits, 5 parts of salt, 3 parts of green onion, 3 parts of ginger, and 1.5 parts of other spices; the other spices include: 0.4 parts of star anise, 0.4 parts of cinnamon, 0.3 parts of fragrant leaves, and 0.4 parts of Chinese prickly ash.

A processing method for a chicken product in soybean paste sauce, comprising the steps of:

Step 1. Prepare marinade liquid: take onion, ginger, and other spices and fry at a temperature of 170°C for 10 seconds, add bean grits and stir-fry for 2 minutes, then add boiling water. The weight ratio of boiled water and bean grits is 5:1. Then cook at a temperature of 100°C for 8 minutes, and finally add 5 parts of salt to obtain a marinade liquid;

Step 2, marinating: in parts by weight, take 100 parts of raw chicken three-yellow chicken, divide the raw chicken into a plurality of small pieces with a length of 15cm, and cut several knives across the surface of each small piece, and then Each small piece is soaked in the marinating liquid obtained in step 1, and all the raw chicken is soaked in the marinating liquid. And carry out vacuum tumbling and marinating at 4°C for 3 hours, and the pressure during tumbling is -0.07Mp; and,

Step 3. After marinating, take out the raw chicken, remove the surface moisture, brush a layer of vegetable oil on the surface of the raw chicken, the weight ratio of the raw chicken to the vegetable oil is 60:1, and then bake at 200°C For 10 minutes, the humidity during baking was 70%, and the bean paste chicken product was prepared.

Step 4. Vacuum-encapsulate the chicken product in bean paste sauce obtained in step 3, then sterilize the vacuum-packaged chicken product in bean paste sauce at a temperature of 121° C. for 20-30 minutes, and store it at room temperature after cooling.

Example 3

In parts by weight, each raw material includes: 100 parts of Sanhuang chicken, 10 parts of bean grits, 3 parts of salt, 2 parts of green onion, 2 parts of ginger, and 1 part of other spices; the other spices include: 0.4 parts of star anise, 0.4 parts of cinnamon, Fragrant leaves 0.2 parts.

A processing method for a chicken product in soybean paste sauce, comprising the steps of:

Step 1. Prepare marinade liquid: take onion, ginger, and other spices and fry at 165°C for 9 seconds, add bean grits and stir-fry for 2.5 minutes, then add boiling water. The weight ratio of boiled water to bean grits is 3.5:1 , and then boiled at a temperature of 98°C for 9 minutes, and finally added salt to obtain a marinade liquid;

Step 2, marinating: in parts by weight, take 100 parts of raw chicken three-yellow chicken, divide the raw chicken into a plurality of small pieces with a length of 11cm, and cut several knives across the surface of each small piece, and then Each small piece is soaked in the marinating liquid obtained in step 1, and all the raw chicken is soaked in the marinating liquid. And carry out vacuum tumbling and marinating at 4°C for 4 hours, and the pressure during tumbling is -0.07Mp; and,

Step 3. After marinating, take out the raw chicken, remove the surface moisture, brush a layer of vegetable oil on the surface of the raw chicken, the weight ratio of the raw chicken to the vegetable oil is 60:1, and then bake at 170°C For 15 minutes, roast the meat to a core temperature of 80°C. The humidity during baking is 60%, and the chicken product with bean grits sauce is obtained.

Step 4. Vacuum-encapsulate the chicken product in bean paste sauce obtained in step 3, then sterilize the vacuum-packaged chicken product in bean paste sauce at a temperature of 121° C. for 20-30 minutes, and store it at room temperature after cooling.

The processing method and processing scale of the bean grits chicken product described here are used to simplify the description of the present invention. Applications, modifications and variations to the bean grits of the present invention will be apparent to those skilled in the art.

Although the embodiment of the present invention has been disclosed as above, it is not limited to the use listed in the specification and implementation, it can be applied to various fields suitable for the present invention, and it can be easily understood by those skilled in the art Therefore, the invention is not limited to the specific details and examples shown and described herein without departing from the general concept defined by the claims and their equivalents.

Claims (6)

1. A processing method for a bean paste chicken product, characterized in that, comprising: Step 1. Prepare marinade liquid: in parts by weight, take 1-3 parts of green onions, 1-3 parts of ginger, and 0.5-1.5 parts of other spices, stir-fry at a temperature of 160-170 °C for 8-10 seconds, then add soybean grits Stir fry 6-15 parts for 2-3 minutes, then add boiling water, cook at a temperature of 95-100°C for 8-10 minutes, and finally add 2-5 parts of salt to obtain a marinade liquid, the weight ratio of boiling water to bean grits 3:1-5:1; Step 2. Pickling: In parts by weight, take 100 parts of raw chicken and soak in the marinating liquid obtained in Step 1, and carry out vacuum tumbling and marinating at 4°C for 3-5 hours, and the pressure during tumbling is -0.07 Mp, the raw chicken is three-yellow chicken, the raw chicken is all soaked in the marinade liquid, and before the step 2, it also includes: cutting the raw chicken into a plurality of chickens with a length of 7-15cm block, and cut several knives crosswise on the surface of each small block to facilitate the taste; Step 3: After marinating, take out the raw chicken, dry the surface moisture, brush a layer of vegetable oil on the surface of the raw chicken, and bake at 140-200° C. for 10-20 minutes to obtain the bean grits sauce chicken product. 2. The processing method of bean grits sauce chicken product as claimed in claim 1, characterized in that, the other spices include any one or more of the following components: 0.2-0.4 parts star anise, 0.1-0.4 parts cinnamon , bay leaves 0.05-0.3 parts, pepper 0.15-0.4 parts. 3. The processing method of the bean grits sauce chicken product as described in any one of claims 1 to 2, is characterized in that, also comprises: Step 4. Vacuum-encapsulate the chicken product with soybean paste sauce obtained in step 3, and then store it in any of the following ways: 1. Pasteurize the chicken product with soybean paste sauce after vacuum packaging at a temperature of 83-90°C sterilize for 20-30 minutes, cool and store at 0-4°C; or, 2. sterilize the vacuum-packaged bean grits sauce chicken product at a temperature of 121°C for 20-30 minutes, cool and store at room temperature. 4. the processing method of chicken product with bean grits sauce as claimed in claim 1, is characterized in that, in described step 3, the weight ratio of described raw chicken and described vegetable oil is 60:1. 5. A chicken product with soybean paste sauce, characterized in that the chicken product with soybean paste sauce is prepared by the method according to any one of claims 1 to 4. 6. the chicken product with soybean paste sauce as claimed in claim 5, is characterized in that, said chicken product with soybean paste sauce comprises the following components in parts by weight: 100 parts of three yellow chicken, 6-15 parts of bean grits, 2-5 parts of salt, 1-3 parts of green onion, 1-3 parts of ginger, and 0.5-1.5 parts of other spices; The other spices include any one or more of the following components in parts by weight: 0.2-0.4 parts of star anise, 0.1-0.4 parts of cinnamon bark, 0.05-0.3 parts of bay leaves, and 0.15-0.4 parts of Zanthoxylum bungeanum.