CN105795362A - Shredded preserved chicken and preparation method thereof - Google Patents

Shredded preserved chicken and preparation method thereof Download PDF

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Publication number
CN105795362A
CN105795362A CN201610263082.8A CN201610263082A CN105795362A CN 105795362 A CN105795362 A CN 105795362A CN 201610263082 A CN201610263082 A CN 201610263082A CN 105795362 A CN105795362 A CN 105795362A
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China
Prior art keywords
chicken
raw
salt
temperature
water
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CN201610263082.8A
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Chinese (zh)
Inventor
梁正友
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湖北华醇食品有限公司
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Priority to CN201610263082.8A priority Critical patent/CN105795362A/en
Publication of CN105795362A publication Critical patent/CN105795362A/en

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Abstract

The invention relates to a shredded preserved chicken, which is prepared from the following raw materials in parts by weight: 100 parts of chicken, 2 to 3 parts of edible salt, 0.2 to 0.3 part of red pepper shell, 0.5 to 0.7 part of white granulated sugar, 0.2 to 0.5 part of compound flavor enhancer, 0.2 to 0.5 part of Baijiu, 0.5 to 0.8 part of fresh ginger, and 1 to 1.2 parts of purified water. The preparation method of the shredded preserved chicken comprises the following steps of (1) selecting raw materials; (2) unfreezing; (3) cutting; (4) disinfecting; (5) rinsing; (6) preparing auxiliary materials; (7) vacuum tumbling; (8) preserving and turning over a jar; (9) drying; (10) blanching; (11) bagging; (12) sterilizing; (13) washing; (14) packaging and warehousing. According to the shredded preserved chicken and the preparation method thereof provided by the invention, the raw materials are selected strictly, and the specifications on the product preparation process is mainly reflected in strict control on temperature and environment in each processing step and reasonable setting of time, so that the excellent appearance, favorable taste and peculiar flavor of the product are ensured. The shredded preserved chicken provided by the invention meets the requirements (the salt content in poultry products is 1.1g/100g) in low-salt food standard jointly formulated by British Meat Processing Association (BMPA) and British Food and Diet Federal Organization, and meets the modern diet requirement.

Description

A kind of hands tears cured fragrant chicken and preparation method thereof

Technical field

The present invention relates to food processing technology field, be specifically related to a kind of hands and tear cured fragrant chicken and preparation method thereof.

Background technology

Carnis Gallus domesticus has features such as high protein, low fat, low cholesterol, and rich in phosphorus, ferrum, calcium and VB1 necessary to human body, The nutrient such as VB2 and nicotinic acid, is the meat products deeply liked by consumer.

Having the manufacture method of multiple eating chicken in prior art, such as barbecue, fried, salt down cured, beans halogen etc., supplies on the market Prepared food chicken is family's workshop processing mostly, lacks the production control of industrialized standard, health, and existing prepared food chicken goods are Increase holding time and local flavor, use more Sal to pickle, add the salinity in Carnis Gallus domesticus, do not meet modern life less salt The demand of low fat.

Summary of the invention

The present invention is directed to the deficiencies in the prior art and provide a kind of hands to tear cured fragrant chicken and preparation method thereof.

Present invention solves the technical problem that and can realize by the following technical solutions: a kind of hands tears the making work of cured fragrant chicken Skill, including following raw material: chicken 100, edible salt 2-3, pericarpium zanthoxyli bungeani shell 0.2-0.3, white sugar 0.5-0.7, compound delicate flavour Agent 0.2-0.5, Chinese liquor 0.2-0.5, fresh ginger 0.5-0.8 and pure water 1-1.2;

Described hands tears the manufacture method of cured fragrant chicken, comprises the following steps:

(1) material choice: selecting the whole chicken that inspection is qualified, every chicken counterpoise is 1.15kg;

(2) thawing: put into by raw material chicken in thawing vat and carry out bubbling defrosting 1.5-2h, inject water in thawing vat, water temperature is≤14 ℃;

(3) cutting: the raw material chicken after thawing is cut open the chest from abdominal part, is scrubbed clean in abdominal cavity, and dewatering prepares;

(4) sterilization: add food-grade stabilized chlorine dioxide by 20-25mg/L in the water of temperature≤14 DEG C and be made into disinfectant, Inserting in agitator tank by the raw material chicken in step 3 and disinfectant by 1:3 weight, 8-12min sterilizing is soaked in agitation;

(5) rinsing: with clear water agitation leaching drift 18-22min/ time after being pulled out by the chicken after sterilization, total immersion is floated three times, after leaching drift completes Place and drain on dripper, drain ambient temperature and be 2-4 DEG C;

(6) prepared by adjuvant: edible salt heating fried dry moisture, adds pericarpium zanthoxyli bungeani shell and quickly stir-fries uniformly, and pepper salt is made in cooling, will Pepper salt, white sugar, compound tasty agents and pure water are mixed and made into adjuvant a, and fresh ginger cleans peeling section, and adds in Chinese liquor It is mixed and made into adjuvant b;

(7) vacuum tumbling: by the raw material chicken in step 5 and the adjuvant a in step 6 and adjuvant b, be respectively charged in vacuum tumbler Carrying out vacuum tumbling, tumbling number of times is 2 times, and each tumbling time is 28-32min, middle interval 30min;Vacuum in tumbler Degree 0.08MPa, tumbler Raw material pail rotating speed is 10-12r/min, and omnidistance temperature control 2-4 DEG C, humidity is 75-85%;

(8) pickle and turn over cylinder: the raw material chicken after step 7 tumbling being completed is taken out, and is laid on the comb frame pickled in cylinder, every cylinder with Add a cover between heavy burden is placed on and pickles, go out cylinder and drain the salt brine on raw material chicken after standing 70-75h, place with standby for 150;Salt down Between system, environmental condition is: before and after summer or summer: 2-4 DEG C, humidity be 65%, before and after winter or winter: 4-6 DEG C, humidity be 65%, In curing process, with every day twice sooner or later in summer, carry out once a day winter turning over cylinder;

(9) it is dried: put into drying room be dried step 8 is pickled the raw material chicken drained away the water, with simulation naturally machinery Cold wind carries out 96-120h and is dried, and drying room environment is: humidity 60%, wind speed 4-6m/s, temperature 12 DEG C, enters in drying process Row is patrolled and examined and is weighed, and proceeds to hanging during prefabrication weightlessness 42%, and with temperature 6 DEG C, humidity 60%, wind speed, < environment of 2m/s dries in the air prefabrication Hang 7d, until weightlessness is 48-52%;

(10) blanching: after being dried, by raw material chicken with the boiling water blanching 1min of 100 DEG C, with Fructus Gardeniae under conditions of pH value 6 Yellow, red yeast rice toning, pulls dewatering in time out, cools down rapidly, dries up after blanching;

(11) pack: being loaded by whole chicken in aluminium foil bag, vacuum seals;

(12) sterilizing: temperature be 121 DEG C, pressure be 0.2MPa sterilization kettle in sterilizing 30min;

(13) wash bag: proceeded to by packing articles in rinse bath, wash away surface oil stain, then dry up;

(14) packaging warehouse-in.

Further, during described step (10) blanching, every 100 portions of chickens use Gardenia Yellow and the weight portion of red yeast rice For: 0.06 and 0.006.

The medicine have the advantages that 1, the present invention strict to material choice, specification to production technique, major embodiment Temperature and the strict control of environment, the reasonable set of time, the outward appearance optimal to ensure product, good mouth in each processing link Sense and peculiar flavour;

2, this product draws tradition poultry meat processing experience and elaborates, and has soft cured perfume (or spice), sweet fragrant sweet, salty fresh tough refreshing, no Oil is oiliness, more chews the flavor characteristics such as more fragrant, flavour is long;

3, this product is the raw material arrangement through≤10 DEG C of environment, and the edible salt of≤3%, the environment less than≤4 DEG C are pickled, by control Ambient temperature processed and Sal consumption so that the chicken salinity produced is low, meet CARCASS QUALITY association (BMPA) and the English of Britain The requirement in the salt-poor diet standard of formulation combined by state's food with diet federation tissue, and (salt content in birds product is 1.1g/100g), meet modern diet requirement.

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 so limited.

Embodiment 1:

A kind of hands tears cured fragrant chicken, including following raw material, chicken 100kg, edible salt 2.5kg, pericarpium zanthoxyli bungeani shell 0.2kg, white sugar 0.5kg, compound tasty agents (I+G) 0.2kg, Chinese liquor 0.2kg, fresh ginger 0.5kg, pure water 1kg, Gardenia Yellow 0.06 kg and red Bent red 0.006 kg;

A kind of hands tears the manufacture method of cured fragrant chicken, comprises the steps:

(1) material choice: selecting the qualified whole chicken of inspection, every chicken counterpoise is 1.15kg, and body is complete, epidermis and muscle are cut Mouth is neat, free from admixture;

(2) thaw: first raw material chicken outbound being placed in groove of getting the raw materials ready and carry out pre-defrosting, pre-thawing time is: the autumn and winter 12~14h, Spring and summer 2~4h, puts into raw material chicken in thawing vat and carries out bubbling defrosting 1.5-2h, injects water in thawing vat, and water temperature is≤14 DEG C;

(3) cutting: clean thorax raw material Caput Gallus domesticus Caudad inwardly is outer, the back of the body at lower breast upward, against along the boat's beam left side from abdominal part opening part and cut The blade of cutting mill, is only cut to neck root backward, cuts open the chest along boat's beam;From intraperitoneal in breast ridge, tail ridge, along the cutting of spine center, Lower cutter is accurate and skeleton constantly keeps figure complete;With during in thorax, back sutura gap is to the left and right two limits break into two with one's hands, rib can not be rolled over Disconnected, abdominal cavity is scrubbed clean, free from admixture, dewatering prepares;

(4) sterilization: add food-grade stabilized chlorine dioxide by 20mg/L in the water that temperature is 10 DEG C and be made into disinfectant, will solve Chicken after freezing and disinfectant are inserted in groove by 1:3 weight ratio, and 10min sterilizing is soaked in agitation;By stability in use dioxy Change chlorine, antibacterial and virus can be killed;Pesticide residues in raw meat, by the effect of chlorine dioxide generate corresponding acid, alcohol, Amine or its oxide, the micromolecular compound of these chemical degradations is soluble in water, can remove during physical cleaning;Dioxy Change chlorine to react with the ammonia on raw meat surface, sulfide, Organic substance, reach to remove in time the effect of stink;

(5) rinsing: float 15min tri-times with clear water agitation leaching after being pulled out by the chicken after sterilization, drain away the water, prepare;

(6) prepared by adjuvant: with steam-jacked kettle heating, (mode of heating is not particularly limited edible salt by the present invention, this area skill Art personnel can select known to mode of heating carry out), fried dry moisture takes the dish out of the pot, add pericarpium zanthoxyli bungeani shell quickly stir-fry uniformly, cool down Making pepper salt, pepper salt, white sugar, compound tasty agents and pure water are mixed adjuvant a, fresh ginger is cleaned peeling and is cut Sheet, and add Chinese liquor is mixed adjuvant b;

(7) vacuum tumbling: by the raw material chicken in step 5 and the adjuvant a in step 6 and adjuvant b, be respectively charged in vacuum tumbler Carrying out vacuum tumbling, tumbling number of times is 2 times, and each tumbling time is 30min, middle interval 30min;Vacuum in tumbler 0.08MPa, tumbler Raw material pail rotating speed is 12r/min, and omnidistance temperature control 4 DEG C, humidity is 80%;Raw material chicken is at the shape of vacuum rotating Under state, stir up and down in cylinder, utilize physical impact principle, mutually collision, friction, thus produce massage, pickled effect.Former Material chicken absorbs pickled adjuvant fully, strengthens adhesion and the elasticity of muscle, improves mouthfeel and the section effect of product, improves and produce The physical property structure of product, it is achieved product special flavour is uniform;

(8) pickle and turn over cylinder: being laid in by raw material chicken on the comb frame pickled in cylinder, with abdominal cavity upward, chicken neck sandwiches the left side (nothing to pile Boat's beam is soft-sided) chicken wing oxter;The soft-sided trapezoidal overlap of head and the tail order inwardly, from left to right annular of counterclockwise turn-taking are piled up, Middle uniformly overlap fills out code;Every cylinder is added a cover between heavy burden is placed on and pickles with 150, stands 72h and goes out cylinder and drain salt brine, prepare, quiet Putting environmental condition is: 2-4 DEG C, RH 65% before and after summer or summer, 4-6 DEG C, RH 65% before and after winter or winter, in the process of standing In, with every day twice sooner or later in summer, carry out once a day winter turning over cylinder, turn over cylinder overlapping flat successively with facestock chicken for bottom Paving, until the bottom is upper strata and is watered by the salt brine of cylinder bottom and be sprinkling upon surface, finally turns over chicken of cylinder back up, does not water salt brine;

(9) being dried: will pickle the raw material chicken drained away the water, stick up recess on the right of Os Draconis hooking tail, dipteron pulls open and does not glue Even, head stretches downwards on the peg hanging on hanger, and the hanger hanging up properly raw material chicken prefabrication is advanced drying room, to simulate nature Mechanical cold wind carry out 96-120h and be dried, drying room environment is: indoor humidity 60%, wind speed 5m/s, temperature 25 DEG C, is dried Processing procedure carries out patrolling and examining weigh, during prefabrication weightlessness 42%, proceed to hanging;Prefabrication is with temperature 6 DEG C, humidity 60%, wind speed 1.5m/ S hanging 7d, until weightlessness is 50%, weightless after thawing on the basis of weight,

After raw material chicken prefabrication is dried 24h, hook changes by hook hard-edge Os Draconis, sticks up both sides natural torsion, parallel right by two lower limbs to tail Very little, shank is less than tail point 2/3;Dipteron to the very little and apex of the wing less than breast along, do not paste breast, both sides breast along to very little in natural arc; Neck is to soft-sided (being soft-sided without Os Draconis) along the curved natural torsion of breast, and head is folded flat and sandwiches wing and stoop, and sharp-tongued hook withstands greatly Lower limb recess;Shaping has to last for carrying out to finalizing the design almost;

Dividing on the flat board of squeeze station by half-dried raw material chicken prefabrication, abdominal cavity holds down body, and multilamellar neatly puts down code, adds a cover 2-4 DEG C of static pressure 24h is plate-shaped in plate heavy burden, at the end of added continuation be dried, hanging;

(10) blanching: after being dried, by raw material chicken with the boiling water blanching 1min of 100 DEG C, with Fructus Gardeniae under conditions of pH value 6 Yellow, red yeast rice toning, pulls dewatering in time out, cools down rapidly, dries up after blanching;

(11) pack: being loaded by whole chicken in aluminium foil bag, vacuum seals;

(12) sterilizing: temperature be 121 DEG C, pressure be 0.2MPa sterilization kettle in sterilizing 30min;

Raw material chicken prefabrication, through sterilization treatment, can make food produce many new small-molecule substances, add fragrance matter Make food become tasty with delicate flavour material, improve digestibility;Meanwhile, heat treated has killed most of microorganism And pathogenic bacteria, reduce biological cause of disease and threaten, so that it is guaranteed that food value, food safety maximizes, and extends food and protects Hide the time limit;

(13) wash bag: proceeded to by packing articles in rinse bath, wash away surface oil stain, then dry up and pack warehouse-in;

(14) packaging warehouse-in.

Following table is the detection data that hands tears cured fragrant chicken:

The explanation of above example is only intended to help to understand method and the core concept thereof of the present invention.It should be pointed out that, for this For the those of ordinary skill of technical field, under the premise without departing from the principles of the invention, it is also possible to the present invention is carried out some Improving and modify, these improve and modify in the protection domain also falling into the claims in the present invention.

Described above to the disclosed embodiments, makes professional and technical personnel in the field be capable of or uses the present invention. Multiple amendment to these embodiments will be apparent from for those skilled in the art, as defined herein General Principle can realize without departing from the spirit or scope of the present invention in other embodiments.Therefore, the present invention It is not intended to be limited to the embodiments shown herein, and is to fit to and principles disclosed herein and features of novelty phase one The widest scope caused.

Claims (2)

1. a hands tears cured fragrant chicken, it is characterised in that include following raw material: chicken 100, edible salt 2-3, pericarpium zanthoxyli bungeani shell 0.2-0.3, white sugar 0.5-0.7, compound tasty agents 0.2-0.5, Chinese liquor 0.2-0.5, fresh ginger 0.5-0.8 and pure water 1- 1.2;
Described hands tears the manufacture method of cured fragrant chicken, comprises the following steps:
(1) material choice: selecting the whole chicken that inspection is qualified, every chicken counterpoise is 1.15kg;
(2) thawing: put into by raw material chicken in thawing vat and carry out bubbling defrosting 1.5-2h, inject water in thawing vat, water temperature is≤14 ℃;
(3) cutting: the raw material chicken after thawing is cut open the chest from abdominal part, is scrubbed clean in abdominal cavity, and dewatering prepares;
(4) sterilization: add food-grade stabilized chlorine dioxide by 20-25mg/L in the water of temperature≤14 DEG C and be made into disinfectant, Inserting in agitator tank by the raw material chicken in step 3 and disinfectant by 1:3 weight, 8-12min sterilizing is soaked in agitation;
(5) rinsing: with clear water agitation leaching drift 18-22min/ time after being pulled out by the chicken after sterilization, total immersion is floated three times, after leaching drift completes Place and drain on dripper, drain ambient temperature and be 2-4 DEG C;
(6) prepared by adjuvant: edible salt heating fried dry moisture, adds pericarpium zanthoxyli bungeani shell and quickly stir-fries uniformly, and pepper salt is made in cooling, will Pepper salt, white sugar, compound tasty agents and pure water are mixed and made into adjuvant a, and fresh ginger cleans peeling section, and adds in Chinese liquor It is mixed and made into adjuvant b;
(7) vacuum tumbling: by the raw material chicken in step 5 and the adjuvant a in step 6 and adjuvant b, be respectively charged in vacuum tumbler Carrying out vacuum tumbling, tumbling number of times is 2 times, and each tumbling time is 28-32min, middle interval 30min;Vacuum in tumbler Degree 0.08MPa, tumbler Raw material pail rotating speed is 10-12r/min, and omnidistance temperature control 2-4 DEG C, humidity is 75-85%;
(8) pickle and turn over cylinder: the raw material chicken after step 7 tumbling being completed is taken out, and is laid on the comb frame pickled in cylinder, every cylinder with Add a cover between heavy burden is placed on and pickles, go out cylinder and drain the salt brine on raw material chicken after standing 70-75h, place with standby for 150;Salt down Between system, environmental condition is: before and after summer or summer: 2-4 DEG C, humidity be 65%, before and after winter or winter: 4-6 DEG C, humidity be 65%, In curing process, with every day twice sooner or later in summer, carry out once a day winter turning over cylinder;
(9) it is dried: put into drying room be dried step 8 is pickled the raw material chicken drained away the water, with simulation naturally machinery Cold wind carries out 96-120h and is dried, and drying room environment is: humidity 60%, wind speed 4-6m/s, temperature 12 DEG C, enters in drying process Row is patrolled and examined and is weighed, and proceeds to hanging during prefabrication weightlessness 42%, and with temperature 6 DEG C, humidity 60%, wind speed, < environment of 2m/s dries in the air prefabrication Hang 7d, until weightlessness is 48-52%;
(10) blanching: after being dried, by raw material chicken with the boiling water blanching 1min of 100 DEG C, with Fructus Gardeniae under conditions of pH value 6 Yellow, red yeast rice toning, pulls dewatering in time out, cools down rapidly, dries up after blanching;
(11) pack: being loaded by whole chicken in aluminium foil bag, vacuum seals;
(12) sterilizing: temperature be 121 DEG C, pressure be 0.2MPa sterilization kettle in sterilizing 30min;
(13) wash bag: proceeded to by packing articles in rinse bath, wash away surface oil stain, then dry up;
(14) packaging warehouse-in.
2. hands as claimed in claim 1 tears the manufacture method of cured fragrant chicken, it is characterised in that in described step (10) blanching process In, the weight portion that every 100 portions of chickens use Gardenia Yellow and red yeast rice is: 0.06 and 0.006.
CN201610263082.8A 2016-04-26 2016-04-26 Shredded preserved chicken and preparation method thereof CN105795362A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1653958A (en) * 2005-03-08 2005-08-17 魏跃 Method for preparing air-drying chicken by using wed out-layer as raw material
CN102132894A (en) * 2011-04-12 2011-07-27 唐人神集团股份有限公司 Flavored chicken and preparation method thereof
CN103892320A (en) * 2014-03-27 2014-07-02 福建圣农食品有限公司 Preparation method of sauce-flavored chicken wings
CN105266058A (en) * 2015-12-04 2016-01-27 刘楚玲 Making method of spiced preserved chicken wings

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1653958A (en) * 2005-03-08 2005-08-17 魏跃 Method for preparing air-drying chicken by using wed out-layer as raw material
CN102132894A (en) * 2011-04-12 2011-07-27 唐人神集团股份有限公司 Flavored chicken and preparation method thereof
CN103892320A (en) * 2014-03-27 2014-07-02 福建圣农食品有限公司 Preparation method of sauce-flavored chicken wings
CN105266058A (en) * 2015-12-04 2016-01-27 刘楚玲 Making method of spiced preserved chicken wings

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Application publication date: 20160727