CN105146570A - Pulled poultry meat and preparation method thereof - Google Patents
Pulled poultry meat and preparation method thereof Download PDFInfo
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- CN105146570A CN105146570A CN201510685309.3A CN201510685309A CN105146570A CN 105146570 A CN105146570 A CN 105146570A CN 201510685309 A CN201510685309 A CN 201510685309A CN 105146570 A CN105146570 A CN 105146570A
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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
Abstract
The invention provides a preparation method of pulled poultry meat. The preparation method comprises the following steps: (1) pickling; (2) pre-drying by microwaves, and drying pickled poultry meat strips obtained in the step (1) by the microwaves to obtain pre-dried poultry meat strips; controlling the power of the microwaves to be 160W-500W and controlling the drying time to be 1.5min-5.0min; (3) drying by hot air: drying the pre-dried poultry meat strips by the hot air at 60-65 DEG C for 5h-7h; then drying by the hot air at 70-75 DEG C for 5h-6h to obtain dried poultry meat strips; (4) marinating: putting the dried poultry meat strips into a marinating liquid at 90-95 DEG C, preserving the heat and marinating for 25min-35min, wherein the ratio of the volume of the marinating liquid to the mass of the dried poultry meat strips is (2-4) to 1; and (5) seasoning, packaging and sterilizing. The invention further provides the pulled poultry meat prepared by the method. According to the method provided by the invention, the nutrients and flavor substances of the poultry meat can be kept to the greatest extent so that the product has good crispiness and a relatively long guarantee period; and the yield of the product can be improved.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of hand and tear poultry and preparation method thereof.
Background technology
Poultry is rich in the nutrients such as protein, linoleic acid, niacin, vitamin E, potassium and selenium, containing less connective tissue, be a kind of nutritious, be easy to digest food, be particularly suitable for children and adolescents and designed for old people.The existing report about dired chicken meat processing method in prior art, as application number be 201110359174.3 application discloses a kind of frying dired chicken meat and preparation method thereof, its step of preparation process comprises pretreatment, poach, pickles, fried, spice and drying.Although the dired chicken meat crisp taste of preparation is dense, chewy in taste, there is the defects such as fat content is high, the shelf-life is short.And for example Zhang Zhiqiang and Lin Wanling etc. adopt precook, slitting, boil again, drying, the technique such as packaging prepare dired chicken meat (Zhang Zhiqiang etc. the research of flavored chicken jerky series of products. meat industry, the 12nd phase in 1996, p17 ~ 19; Lin Wanling etc. the development of spicy dried chicken meat. food industry science and technology, the 10th phase in 2007, p179 ~ 181), the dired chicken meat product obtained has the features such as local flavor is outstanding, mouthfeel is unique.But twice boiling (precook and boil again) repeatedly heat the loss that not only can cause chicken nutrition and flavor substance, and can make the protein in chicken fibers that excessive sex change occurs, have a strong impact on moisture holding capacity, the moisture holding capacity of chicken fibers during follow-up drying is obviously declined, cause the moisture of product lower, quality is hardened, and resistance toly chews but difficultyization slag, and product yield is low.In addition, because product does not carry out sterilization processing, therefore the shelf-life is short, and plastic bag product can only preserve 3 months at normal temperatures.
Summary of the invention
The object of the invention is to for the deficiencies in the prior art, provide a kind of hand to tear poultry and preparation method thereof, to retain poultry nutrition and flavor substance to greatest extent, make product have good change slag, and carry high product yield, extend the shelf life.
Hand of the present invention tears the preparation method of poultry, and processing step is as follows:
(1) pickle
Fresh or after thawing poultry surface contaminants is removed afterwash with fatty and drained the water, poultry bar is obtained after the poultry drained the water being cut into strip, then in poultry bar, preserved materials is added, turn evenly and pickle 12h ~ 48h at 6 DEG C ~ 16 DEG C, turn once every 4h ~ 12h during pickling, obtain pickling poultry bar;
(2) microwave is predrying
The poultry bar microwave drying of pickling step (1) obtained obtains predrying poultry bar, and the power of microwave controls at 160W ~ 500W, and drying time is 1.5min ~ 5.0min;
(3) heated-air drying
The predrying poultry bar that step (2) is obtained 60 DEG C ~ 65 DEG C heated-air drying 5h ~ 7h, then use 70 DEG C ~ 75 DEG C heated-air drying 5h ~ 6h, obtain dry poultry bar;
(4) stew in soy sauce
Dry poultry bar step (3) obtained is incubated stew in soy sauce 25min ~ 35min in the bittern of 90 DEG C ~ 95 DEG C, after stew in soy sauce terminates, poultry bar is pulled out, naturally dry and obtain stew in soy sauce poultry bar, the volume of bittern used and the mass ratio of dry poultry bar are (2 ~ 4) ︰ 1, the volume unit of described bittern is mL, and the mass unit of dry poultry bar is g;
(5) seasoning, packaging, sterilization
Stew in soy sauce poultry bar step (4) obtained carries out seasoning, vacuum packaging, sterilization successively, obtains in one's handsly to tear poultry.
In said method, preserved materials described in step (1) by preserved materials by composite aromatic condiment powder, salt, monosodium glutamate, sugar, D-araboascorbic acid sodium mixes, composite aromatic condiment powder consumption is 3.0% ~ 6.0% of poultry bar quality in step (1), salt consumption is 1.5% ~ 2.5% of poultry bar quality in step (1), monosodium glutamate consumption is 0.6% ~ 1.2% of poultry bar quality in step (1), sugar consumption is 0.4% ~ 1.0% of poultry bar quality in step (1), D-araboascorbic acid sodium consumption is 0.1% ~ 0.2% of poultry bar quality in step (1), described sugar is brown sugar and/or brown granulated sugar, described composite aromatic condiment powder is made up of multiple condiment powder.
In said method, described in step (4), bittern is formulated by dark soy sauce, spice, white granulated sugar and drinking water, in bittern, the mass concentration of dark soy sauce is 0.8% ~ 1.2%, the mass concentration of white granulated sugar is 0.03% ~ 0.06%, and the consumption of spice is 0.1% ~ 0.3% of brine quality; The preferred pericarpium zanthoxyli bungeani of described spice, pericarpium zanthoxyli schinifolii or pepper; Described drinking water is running water, pure water or mineral water.
In said method, the concrete operations of in step (1), the poultry drained the water being cut into strip are strips poultry being cut into long 6.0cm ~ 12cm, wide 1.5cm ~ 3.0cm, thick 1.0cm ~ 2.0cm along muscle fibre direction.
In said method, poultry described in step (1) is the one in chicken-breasted, duck breast, goose breast.
In said method, seasoning described in step (5) is mixed with flavored oils by stew in soy sauce poultry bar, and the consumption of described flavored oils is 2% ~ 5% of stew in soy sauce poultry bar quality.
In said method, sterilization described in step (5) is the seasoning poultry bar sterilization 10min ~ 30min at 105 DEG C ~ 121 DEG C vacuum packet installed.
In said method, described heated-air drying is in baking oven or drying chamber, be blown into the drying means that hot blast makes air flow faster.
Present invention also offers hand prepared by said method and tear poultry.
Compared with prior art, the present invention has following beneficial effect:
1, due to the method for the invention first adopt in lower powered microwave carry out predrying to pickling poultry bar, carry out heated-air drying again, thus the part free water pickled in poultry bar can be removed under the condition guaranteeing protein consistency in poultry, shorten follow-up hot-wind-drying time, improve drying efficiency, with directly adopt compared with heated-air drying mode, hot-wind-drying time can be made to shorten 4h ~ 6h.
2, because the method for the invention first uses 60 DEG C ~ 65 DEG C heated-air dryings to predrying poultry bar, use 70 DEG C ~ 75 DEG C heated-air dryings again, thus the loss of poultry protein denaturation and nutriment can be reduced, keep the stronger ability (moisture holding capacity) be combined with moisture, make in poultry containing more Bound moisture, and the too fast evaporation of poultry surface moisture can be avoided and hardening crust, affect the effusion of the inner free water of poultry.
3, because the method for the invention adopts the technique of first dry rear stew in soy sauce (boiling), thus when carrying out stew in soy sauce, the Bound moisture of poultry bar inside is not easily overflowed, a small amount of moisture can also be absorbed simultaneously, reach the object of the softening poultry fiber of appropriateness, therefore product has higher moisture (>=38%) and obvious fiber sense, and yield improves (>=40%).
4, owing to containing composite aromatic condiment, brown sugar and/or brown granulated sugar in the preserved materials of the method for the invention, thus effectively can not only eliminate the fishy smell of poultry, the tempting fragrance of product, flavour and color and luster can also be given.
5, owing to not adding nitrite chromogenic agent and phosphate water retention agent in the preserved materials of the method for the invention, therefore product has higher security, is suitable for all kinds of crowd, and especially the crowd such as children and adolescents, pregnant woman and wet nurse eats.
6, the hand prepared due to the method for the invention tears the Bound moisture that poultry has high level, and has carried out sterilization processing in hot conditions, thus has good keeping quality, and the shelf-life at room temperature reaches more than 9 months.
7, the hand that prepared by the method for the invention tears the nutritional labeling that poultry can not only retain poultry to greatest extent, there is good tearing property of hand and change slag, simultaneously resistance toly to chew, and production technology is simple, with short production cycle, production efficiency is high, production cost is low, is conducive to promotion and implementation.
Detailed description of the invention
Tear poultry and preparation method thereof below by embodiment to hand of the present invention to be described further.
In following examples, poultry bar quality/raw material quality of poultry after described product yield=seasoning.
Embodiment 1
Hand described in the present embodiment tears the preparation method of chicken, and processing step is as follows:
(1) pickle
Fresh chicken-breasted surface contaminants and fat are removed afterwash and drained the water, the chicken-breasted drained the water is cut into long 6.0cm along muscle fibre direction, wide 1.5cm, the strip of thick 1.0cm, then in chicken sticks, preserved materials is added, turn and pickle 48h in 6 DEG C evenly and obtain pickling chicken sticks, turn once every 12h during pickling, described preserved materials is by the composite aromatic condiment powder of chicken sticks quality 3.0%, the salt of chicken sticks quality 1.5%, the monosodium glutamate of chicken sticks quality 0.6%, the brown sugar of chicken sticks quality 0.4% and the D-araboascorbic acid sodium of chicken sticks quality 0.1% mix, described composite aromatic condiment powder is that the black pepper of 1:1 and ginger powder form by mass ratio,
(2) microwave is predrying
The chicken sticks microwave drying of pickling step (1) obtained obtains predrying chicken sticks, and it is 5min that the power of microwave controls in 160W drying time;
(3) heated-air drying
The predrying chicken sticks that step (2) obtains is placed in baking oven 60 DEG C of heated-air drying 7h, then uses 70 DEG C of heated-air drying 6h, obtain dry chicken sticks;
(4) stew in soy sauce
Dry chicken sticks step (3) obtained is incubated stew in soy sauce 35min in the bittern of 90 DEG C, after stew in soy sauce terminates, chicken sticks pulled out, naturally dry, obtain stew in soy sauce chicken sticks, the volume of bittern used and the mass ratio of dry chicken sticks are 2:1, the volume unit of bittern is mL, and the mass unit of dry chicken sticks is g; Bittern used is formulated by dark soy sauce, white granulated sugar, pericarpium zanthoxyli bungeani and running water, and in described bittern, the mass concentration of dark soy sauce is 0.8%, and the mass concentration of white granulated sugar is 0.03%, and the consumption of pericarpium zanthoxyli bungeani is 0.1% of brine quality;
(5) seasoning, packaging, sterilization
Stew in soy sauce chicken sticks step (4) obtained mixes final vacuum with flavored oils and packs, the consumption of described flavored oils is 2% of stew in soy sauce chicken sticks quality, then by packaged seasoning chicken sticks sterilization 30min at 105 DEG C, after cooling, in one's handsly chicken must be torn.
After measured, the moisture that hand prepared by the present embodiment tears chicken meat product is 41.08%, and yield is 42.9%.
Embodiment 2
Hand described in the present embodiment tears the preparation method of duck, and processing step is as follows:
(1) pickle
Freezing duck breast is put into drinking water naturally thaw, after thawing, surface contaminants and fat are removed, clean and drain the water, the duck breast drained the water is cut into long 9.0cm along muscle fibre direction, wide 2.2cm, the strip of thick 1.5cm, then in duck bar, preserved materials is added, turn and pickle 24h in 11 DEG C evenly and obtain pickling duck bar, turn once every 8h during pickling, described preserved materials is by the composite aromatic condiment powder of duck bar quality 4.5%, the salt of duck bar quality 2.0%, the monosodium glutamate of duck bar quality 0.9%, the brown granulated sugar of duck bar quality 0.7% and the D-araboascorbic acid sodium of duck bar quality 0.15% mix, described composite aromatic condiment powder by mass ratio be the ginger powder of 3:1:1, black pepper and pericarpium zanthoxyli schinifolii powder form,
(2) microwave is predrying
The duck bar microwave drying of pickling step (1) obtained obtains predrying duck bar, and the power of microwave controls at 350W, and drying time is 3min;
(3) heated-air drying
Predrying duck bar step (2) obtained is placed in drying chamber, with 62 DEG C of heated-air drying 6h, then uses 72 DEG C of heated-air drying 5.5h, obtains dry duck bar;
(4) stew in soy sauce
Dry duck bar step (3) obtained is incubated stew in soy sauce 30min in the bittern of 93 DEG C, after stew in soy sauce terminates, duck bar is pulled out, naturally dried, obtain stew in soy sauce duck bar, the volume of bittern used and the mass ratio of dry duck bar are 3:1, the volume unit of bittern is mL, and the mass unit of dry duck bar is g; Bittern used is formulated by dark soy sauce, pericarpium zanthoxyli schinifolii, white granulated sugar and pure water, and in described bittern, the mass concentration of dark soy sauce is 1%, and the mass concentration of white granulated sugar is 0.04%, and the consumption of pericarpium zanthoxyli schinifolii is 0.2% of brine quality;
(5) seasoning, packaging, sterilization
Stew in soy sauce duck bar step (4) obtained mixes final vacuum with flavored oils and packs, the consumption of described flavored oils is 3.5% of stew in soy sauce duck bar quality, then by packaged seasoning duck bar sterilization 20min at 115 DEG C, after cooling, in one's handsly duck must be torn.
After measured, the moisture that hand prepared by the present embodiment tears duck product is 43.41%, and yield is 44.72%.
Embodiment 3
Hand described in the present embodiment tears the preparation method of goose, and processing step is as follows:
(1) pickle
Freezing goose breast is put into drinking water naturally thaw, after thawing, surface contaminants and fat are removed, clean and drain the water, the goose breast drained the water is cut into long 12cm along muscle fibre direction, wide 3.0cm, the strip of thick 2.0cm, then in goose bar, preserved materials is added, turn and pickle 12h in 16 DEG C evenly and obtain Cured Goose cutlet, turn once every 4h during pickling, described preserved materials is by the composite aromatic condiment powder of goose bar quality 6.0%, the salt of goose bar quality 2.5%, the monosodium glutamate of goose bar quality 1.2%, the brown sugar of goose bar quality 0.5%, the brown granulated sugar of goose bar quality 0.5% and the D-araboascorbic acid sodium of goose bar quality 0.2% mix, described composite aromatic condiment powder by mass ratio be the black pepper of 1:1:1, ginger powder and chilli powder forms,
(2) microwave is predrying
Cured Goose cutlet microwave drying step (1) obtained obtains predrying goose bar, and the power of microwave controls at 500W, and drying time is 1.5min;
(3) heated-air drying
Predrying goose bar step (2) obtained is placed in baking oven, with dry 5h under 65 DEG C of hot blasts, then uses 75 DEG C of heated-air drying 5h, obtains dry goose bar;
(4) stew in soy sauce
Dry goose bar step (3) obtained is incubated stew in soy sauce 25min in the bittern of 95 DEG C, pull goose bar out nature after stew in soy sauce terminates to dry, obtain stew in soy sauce goose bar, the volume of bittern used and the mass ratio of dry goose bar are 4:1, the volume unit of bittern is mL, and the mass unit of dry goose bar is g; Bittern used is formulated by dark soy sauce, white granulated sugar, pepper and mineral water, and in described bittern, the mass concentration of dark soy sauce is 1.2%, and the mass concentration of white granulated sugar is 0.06%, and the consumption of pepper is 0.3% of brine quality;
(5) seasoning, packaging, sterilization
Stew in soy sauce goose bar step (4) obtained mixes final vacuum with flavored oils and packs, the consumption of described flavored oils is 5% of stew in soy sauce goose bar quality, then by packaged seasoning goose bar sterilization 10min at 121 DEG C, after cooling, in one's handsly goose must be torn.
After measured, the moisture that hand prepared by the present embodiment tears goose product is 44.85%, and yield is 46.45%.
Claims (10)
1. hand tears a preparation method for poultry, it is characterized in that processing step is as follows:
(1) pickle
Fresh or after thawing poultry surface contaminants is removed afterwash with fatty and drained the water, poultry bar is obtained after the poultry drained the water being cut into strip, then in poultry bar, preserved materials is added, turn evenly and pickle 12h ~ 48h at 6 DEG C ~ 16 DEG C, turn once every 4h ~ 12h during pickling, obtain pickling poultry bar;
(2) microwave is predrying
The poultry bar microwave drying of pickling step (1) obtained obtains predrying poultry bar, and the power of microwave controls at 160W ~ 500W, and drying time is 1.5min ~ 5.0min;
(3) heated-air drying
The predrying poultry bar that step (2) is obtained 60 DEG C ~ 65 DEG C heated-air drying 5h ~ 7h, then use 70 DEG C ~ 75 DEG C heated-air drying 5h ~ 6h, obtain dry poultry bar;
(4) stew in soy sauce
Dry poultry bar step (3) obtained is incubated stew in soy sauce 25min ~ 35min in the bittern of 90 DEG C ~ 95 DEG C, after stew in soy sauce terminates, poultry bar is pulled out, naturally dry and obtain stew in soy sauce poultry bar, the volume of bittern used and the mass ratio of dry poultry bar are (2 ~ 4) ︰ 1, the volume unit of described bittern is mL, and the mass unit of dry poultry bar is g;
(5) seasoning, packaging, sterilization
Stew in soy sauce poultry bar step (4) obtained carries out seasoning, vacuum packaging, sterilization successively, obtains in one's handsly to tear poultry.
2. hand tears the preparation method of poultry according to claim 1, it is characterized in that described in step (1), preserved materials is by composite aromatic condiment powder, salt, monosodium glutamate, sugar, D-araboascorbic acid sodium mixes, composite aromatic condiment powder consumption is 3.0% ~ 6.0% of poultry bar quality in step (1), salt consumption is 1.5% ~ 2.5% of poultry bar quality in step (1), monosodium glutamate consumption is 0.6% ~ 1.2% of poultry bar quality in step (1), sugar consumption is 0.4% ~ 1.0% of poultry bar quality in step (1), D-araboascorbic acid sodium consumption is 0.1% ~ 0.2% of poultry bar quality in step (1), described sugar is brown sugar and/or brown granulated sugar.
3. according to claim 1 or 2, hand tears the preparation method of poultry, it is characterized in that described in step (4), bittern is formulated by dark soy sauce, spice, white granulated sugar and drinking water, in bittern, the mass concentration of dark soy sauce is 0.8% ~ 1.2%, the mass concentration of white granulated sugar is 0.03% ~ 0.06%, and the consumption of spice is 0.1% ~ 0.3% of brine quality.
4. according to claim 1 or 2, hand tears the preparation method of poultry, and the concrete operations that it is characterized in that being cut into by the poultry drained the water in step (1) strip are strips poultry being cut into long 6.0cm ~ 12cm, wide 1.5cm ~ 3.0cm, thick 1.0cm ~ 2.0cm along muscle fibre direction.
5. hand tears the preparation method of poultry according to claim 3, and the concrete operations that it is characterized in that being cut into by the poultry drained the water described in step (1) strip are strips poultry being cut into long 6.0cm ~ 12cm, wide 1.5cm ~ 3.0cm, thick 1.0cm ~ 2.0cm along muscle fibre direction.
6. according to claim 1 or 2, hand tears the preparation method of poultry, it is characterized in that poultry described in step (1) is the one in chicken-breasted, duck breast, goose breast.
7. hand tears the preparation method of poultry according to claim 3, it is characterized in that poultry described in step (1) is the one in chicken-breasted, duck breast, goose breast.
8. according to claim 1 or 2, hand tears the preparation method of poultry, and it is characterized in that seasoning described in step (5) is mixed with flavored oils by stew in soy sauce poultry bar, the consumption of described flavored oils is 2% ~ 5% of stew in soy sauce poultry bar quality.
9. according to claim 1 or 2, hand tears the preparation method of poultry, it is characterized in that sterilization described in step (5) is that the seasoning poultry bar that vacuum packet installed is in 105 DEG C ~ 121 DEG C sterilization 10min ~ 30min.
10. the hand that in claim 1 to 9, described in arbitrary claim prepared by method tears poultry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510685309.3A CN105146570A (en) | 2015-10-20 | 2015-10-20 | Pulled poultry meat and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510685309.3A CN105146570A (en) | 2015-10-20 | 2015-10-20 | Pulled poultry meat and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106261915A (en) * | 2016-08-25 | 2017-01-04 | 广西河池市明达特种养殖专业合作社 | A kind of processing method of Gallus Domesticus meat pulp canned food |
| CN109511856A (en) * | 2018-10-16 | 2019-03-26 | 武汉轻工大学 | A kind of tinplate sauced duck meat can and its processing method |
| CN110122784A (en) * | 2019-06-25 | 2019-08-16 | 江西省百约食品有限责任公司 | A kind of high protein and low fat is stored at room temperature the processing method that instant beef does not use grease |
| CN111671055A (en) * | 2020-06-16 | 2020-09-18 | 江苏省农业科学院 | Processing method of chilled fresh poultry for improving meat quality and product |
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| CN106261915A (en) * | 2016-08-25 | 2017-01-04 | 广西河池市明达特种养殖专业合作社 | A kind of processing method of Gallus Domesticus meat pulp canned food |
| CN109511856A (en) * | 2018-10-16 | 2019-03-26 | 武汉轻工大学 | A kind of tinplate sauced duck meat can and its processing method |
| CN110122784A (en) * | 2019-06-25 | 2019-08-16 | 江西省百约食品有限责任公司 | A kind of high protein and low fat is stored at room temperature the processing method that instant beef does not use grease |
| CN111671055A (en) * | 2020-06-16 | 2020-09-18 | 江苏省农业科学院 | Processing method of chilled fresh poultry for improving meat quality and product |
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