CN105685646A - Making technology of stewed chicken legs - Google Patents
Making technology of stewed chicken legs Download PDFInfo
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- CN105685646A CN105685646A CN201410685658.0A CN201410685658A CN105685646A CN 105685646 A CN105685646 A CN 105685646A CN 201410685658 A CN201410685658 A CN 201410685658A CN 105685646 A CN105685646 A CN 105685646A
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- stew
- soy sauce
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- sterilization
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Abstract
The invention discloses a making technology of stewed chicken legs. The technology comprises the steps of unfreezing, cleaning, vacuum tumbling, stewing seasoning, fixing, colorizing, bagging, sealing, sterilizing, cooling, airing, examining, and packaging for forming a finished product. The technology has simple flow, and has greatly shorter production time than traditional technologies, allows the obtained product to have abundant nutrition, fresh and tender mouthfeel, complete appearance and glossiness, and has the advantages of no need of any antiseptic, sterilization temperature reduction, shelf life prolongation, product quality guaranteeing and product output improving, so the technology increases the production benefit. The technology has the advantages of simple making, easy control, scale production, and meeting of markets' demands. The product is well received by general consumers, has substantial social and economic benefits and promotion values, and is suitable for the living taste of modern people.
Description
Technical field
The invention belongs to food processing field, be specifically related to the processing technology of a kind of stew in soy sauce drumsticks。
Background technology
Carnis Gallus domesticus fine and tender taste, flavour is delicious, owing to its taste is thin, therefore can be used in various cooking。The content of protein is a lot of, among meat, it may be said that is one of meat that protein is the highest, is belonging to the food of high protein and low fat。The processing technology of current stew in soy sauce drumsticks, complex manufacturing technology, long processing time, product taste bad, poor product quality, product is matt, and product is of low nutritive value。
Summary of the invention
For the above-mentioned technical problem overcoming prior art to exist, it is an object of the invention to, it is provided that the processing technology of a kind of stew in soy sauce drumsticks, make processing technology simple to operation, producing taste good, the course of processing is simple, is of high nutritive value, high-quality, the product of special taste, the production of the suitable marketization。
The processing technology of stew in soy sauce drumsticks provided by the invention, comprises the following steps:
(1) thaw: adopt and thaw not higher than 24 DEG C of flowing water, be as the criterion thoroughly to melt；
(2) clean: with flowing water, drumsticks is rinsed；
(3) tumbling: when within 20 DEG C, tumbling 1-2 hour；
(4) stew in soy sauce is tasty: with thick gravy at 95-100 DEG C, stew in soy sauce 8-20 minute；
(5) sizing: being shaped 3-6 minute in deep fat by the drumsticks of stew in soy sauce, Oil-temperature control is at 160 DEG C-180 DEG C；
(6) colouring: painting in malt sugar liquid, temperature controls at 95-100 DEG C, 3-5 minute time；
(7) pack: material good for stew in soy sauce is installed in packaging bag by regulation measurement unit；
(8) sealing: adopt vacuum packaging, hot-seal, note the control of vacuum；
(9) sterilization: adopting sterilization kettle to sterilize, sterilization temperature controls at 115 DEG C, and the time is 35-40 minute, and pressure adjusts automatically with sterilization temperature, pressure position 2-4kg/cm during sterilization2；
(10) cooling: cooling in time after having sterilized, is cooled within 28 DEG C；
(11) dry in the sun: under room temperature, carries out dry in the sun dewatering 4-6 minute by vibrosieve；
(12) test package: undertaken case (mounted box) by specified quantity, and check whether there is leakage envelope phenomenon, by choosing of leakage envelope；
(13) finished product。
The processing technology of stew in soy sauce drumsticks provided by the invention, it has the beneficial effects that, solve the problems such as complex manufacturing technology, product taste bad, poor product quality, make processing technology simple operations, fabrication and processing process time shortens, and product quality is high, unique flavor, edible, easy to carry, it is suitable for promoting production。
Detailed description of the invention
Below in conjunction with an embodiment, the processing technology of stew in soy sauce drumsticks provided by the invention is described in detail。
Embodiment
The processing technology of the stew in soy sauce drumsticks of the present embodiment, comprises the following steps:
(1) thaw: adopt 22 DEG C of flowing water to thaw, be as the criterion thoroughly to melt；
(2) clean: with flowing water, drumsticks is rinsed；
(3) tumbling: when 18 DEG C, tumbling 1 hour；
(4) stew in soy sauce is tasty: with thick gravy at 95 DEG C, stew in soy sauce 20 minutes；
(5) sizing: being shaped in deep fat 6 minutes by the drumsticks of stew in soy sauce, Oil-temperature control is at 180 DEG C；
(6) colouring: painting in malt sugar liquid, temperature controls at 100 DEG C, 3 minutes time；
(7) pack: material good for stew in soy sauce is installed in packaging bag by regulation measurement unit；
(8) sealing: adopt vacuum packaging, hot-seal, note the control of vacuum；
(9) sterilization: adopting sterilization kettle to sterilize, sterilization temperature controls at 115 DEG C, and the time is 40 minutes, and pressure adjusts automatically with sterilization temperature, pressure position 3kg/cm during sterilization2；
(10) cooling: cooling in time after having sterilized, is cooled to 25 DEG C；
(11) dry in the sun: under room temperature, carries out dry in the sun dewatering 6 minutes by vibrosieve；
(12) test package: undertaken case (mounted box) by specified quantity, and check whether there is leakage envelope phenomenon, by choosing of leakage envelope；
(13) finished product。
The processing technology of stew in soy sauce drumsticks, the good product quality produced, technical process is simple to operation, and product special flavour is unique, mouthfeel is fresh and tender, is of high nutritive value, and product, without any preservative, extends the holding time, is loved by the people, and market prospect is good。
Claims (1)
1. the processing technology of a stew in soy sauce drumsticks, it is characterised in that: said method comprising the steps of:
(1) thaw: adopt and thaw not higher than 24 DEG C of flowing water, be as the criterion thoroughly to melt；
(2) clean: with flowing water, drumsticks is rinsed；
(3) tumbling: when within 20 DEG C, tumbling 1-2 hour；
(4) stew in soy sauce is tasty: with thick gravy at 95-100 DEG C, stew in soy sauce 8-20 minute；
(5) sizing: being shaped 3-6 minute in deep fat by the drumsticks of stew in soy sauce, Oil-temperature control is at 160 DEG C-180 DEG C；
(6) colouring: painting in malt sugar liquid, temperature controls at 95-100 DEG C, 3-5 minute time；
(7) pack: material good for stew in soy sauce is installed in packaging bag by regulation measurement unit；
(8) sealing: adopt vacuum packaging, hot-seal, note the control of vacuum；
(9) sterilization: adopting sterilization kettle to sterilize, sterilization temperature controls at 115 DEG C, and the time is 35-40 minute, and pressure adjusts automatically with sterilization temperature, pressure position 2-4kg/cm during sterilization2；
(10) cooling: cooling in time after having sterilized, is cooled within 28 DEG C；
(11) dry in the sun: under room temperature, carries out dry in the sun dewatering 4-6 minute by vibrosieve；
(12) test package: undertaken case (mounted box) by specified quantity, and check whether there is leakage envelope phenomenon, by choosing of leakage envelope；
(13) finished product。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410685658.0A CN105685646A (en) | 2014-11-26 | 2014-11-26 | Making technology of stewed chicken legs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410685658.0A CN105685646A (en) | 2014-11-26 | 2014-11-26 | Making technology of stewed chicken legs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105685646A true CN105685646A (en) | 2016-06-22 |
Family
ID=56940789
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410685658.0A Pending CN105685646A (en) | 2014-11-26 | 2014-11-26 | Making technology of stewed chicken legs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105685646A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307122A (en) * | 2016-08-16 | 2017-01-11 | 山东佳士博食品有限公司 | Processing method of marinated chicken legs |
| CN107095184A (en) * | 2017-04-10 | 2017-08-29 | 陈昕懿 | A kind of preparation method of drifting fragrance chicken simmered in brown sauce leg |
| CN113383912A (en) * | 2021-07-13 | 2021-09-14 | 昆明冬冬食品有限公司 | Preparation method and automatic processing technology of marinated chicken legs |
-
2014
- 2014-11-26 CN CN201410685658.0A patent/CN105685646A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307122A (en) * | 2016-08-16 | 2017-01-11 | 山东佳士博食品有限公司 | Processing method of marinated chicken legs |
| CN107095184A (en) * | 2017-04-10 | 2017-08-29 | 陈昕懿 | A kind of preparation method of drifting fragrance chicken simmered in brown sauce leg |
| CN113383912A (en) * | 2021-07-13 | 2021-09-14 | 昆明冬冬食品有限公司 | Preparation method and automatic processing technology of marinated chicken legs |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160622 |
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| WD01 | Invention patent application deemed withdrawn after publication |