CN106235029A - A kind of "Crystal" chicken jerky and preparation method thereof - Google Patents
A kind of "Crystal" chicken jerky and preparation method thereof Download PDFInfo
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- CN106235029A CN106235029A CN201610653201.0A CN201610653201A CN106235029A CN 106235029 A CN106235029 A CN 106235029A CN 201610653201 A CN201610653201 A CN 201610653201A CN 106235029 A CN106235029 A CN 106235029A
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Abstract
The present invention provides a kind of "Crystal" chicken jerky and preparation method thereof, with chicken breast as base material, through thawing, clean and reject, cut into slices, pickle, toast, being vacuum-packed, sterilizing is made, and is added with water activity depressant in described curing process, makes water activity below 0.7.The product of the present invention shape that is translucent, like crystal, has moisture high, and mouthfeel is soft, rich chews strength and the advantage such as elastic, and is suitable to storage, cheap, can the jerky class leisure food such as the expensive dried beef of fictitious hosts.
Description
Technical field
The present invention relates to food-making technology field, be specifically related to a kind of "Crystal" chicken jerky and preparation method thereof.
Background technology
The fine and tender taste of Carnis Gallus domesticus, flavour is delicious, the effect that rich nourishing takes care of health.The traditional Chinese medical science is thought, Carnis Gallus domesticus sweet in the mouth, warm in nature and,
Energy warming middle-JIAO spleen reinforcing, benefiting QI and nourishing blood, the kidney invigorating and essence nourishing.Carnis Gallus domesticus is nutritious, is one of important meat product, in the consumption structure of meat
Occupy critical role.But, dired chicken meat is the most commercially mainly used in pet food, is not applied to the daily life of people
Live, constrain its development.Jerky common in daily life is based on dried beef, but this series products is expensive.Therefore, open
Sending a kind of price relatively cheap, the dired chicken meat food that can meet again the daily demand of people then has highly important reality meaning
Justice.
Summary of the invention
It is an object of the invention to provide a kind of "Crystal" chicken jerky and preparation method thereof, use special process and add moisture work
The method of degree depressant makes, and the product shape that is translucent, like crystal, has moisture high, and mouthfeel is soft, is rich in and chews strength and bullet
Property etc. advantage, and be suitable to storage, cheap, can the jerky class instant food such as the expensive dried beef of fictitious hosts.
To achieve these goals, the technical solution used in the present invention is as follows:
A kind of "Crystal" chicken jerky, with chicken breast as base material, through thawing, cleaning and reject, cut into slices, pickle, toast, be vacuum-packed,
Sterilization is made.
A kind of "Crystal" chicken jerky preparation method, comprises the steps:
1) thaw: the chicken breast being in-20 DEG C of freezers is put in the refrigerator of-4 DEG C and thaw, until every piece of chicken breast is equal
There is no hard-core；
2) clean and reject: after the chicken breast clean water after thawing, with cutter, fat and the tendon of chicken breast being rejected (anti-
Only it affects the quality of product)；
3) section: the chicken breast cleaned with reject is cut into the cuboid sliced meat of 6cm*4cm*1cm；
4) pickle: the pigeon chest sliced meat after section are pickled；
5) baking: the pigeon chest sliced meat after pickling are roasted in baking box, prepares dired chicken meat；
6) vacuum packaging: after dired chicken meat cools down, loads in retort pouch, uses vacuum packing machine to pack；
7) sterilization: use cold sterilization: sterilize at 85 DEG C 10min, gets product.
According to above scheme, described in pickle and comprise the steps:
1) preparation of pickling liquid: the mass percent by following component and with chicken breast base material mixes: Sal 1.8%, white sugar
3.0%, soy sauce 3.0%, cooking wine 1.0%；
2) preparation of water activity depressant: the mass percent by following component and with chicken breast base material mixes: sorbitol
6%, glycerol 5%, propylene glycol 2%；
3) pickle tasty: pickling liquid and the water activity depressant of preparation are mixed into and pickle mixed liquor, will section after pigeon chest
Sliced meat are put into and are pickled, and pigeon chest sliced meat are 13:100 with the feed liquid mass ratio pickling mixed liquor.
According to above scheme, described in the temperature pickled be 2 DEG C, the time is 6.5h.
According to above scheme, the temperature of described baking is 65 DEG C, and the time is 3h, and the relative humidity control of baking box is
80%.
The pickling liquid of the present invention makes the product degree of saltiness suitable, and meat is aromatic strongly fragrant, has barbecue fragrant, free from extraneous odour；Pickling in the present invention
Under the conditions of, baste infiltration can be made uniformly, finished product uniform color, glossy, full appearance, be translucent crystal state；?
Under the baking condition of the present invention, product flap-type is regular, complete, and thickness is uniform, and without burnt sheet, soft or hard is appropriate, chews strength, flexible.
The invention has the beneficial effects as follows:
1) present invention product use special process and add water activity depressant method make, water activity 0.7 with
Under, moisture about 30%, the finished product shape that is translucent like crystal, free from extraneous odour, soft or hard appropriateness, chew strength, flexible, be suitable to
Storage, is a kind of novel leisure dired chicken meat, and the deep processing and utilization for Carnis Gallus domesticus provides a kind of new way；
2) product of the present invention is with chicken breast as base material, cheap, can produce with jerky classes such as the dried beef of fictitious hosts costliness
Product.
Detailed description of the invention
Below in conjunction with embodiment, technical scheme is illustrated.
The present invention provides a kind of "Crystal" chicken jerky and preparation method thereof, comprises the steps:
1) thaw: the chicken breast being in by 1000g in-20 DEG C of freezers is put in the refrigerator of-4 DEG C and thawed, until every piece of chicken
Brisket does not all have hard-core；
2) clean and reject: after the chicken breast clean water after thawing, with cutter, fat and the tendon of chicken breast being rejected；
3) section: the chicken breast cleaned with reject is cut into the cuboid sliced meat of 6cm*4cm*1cm；
4) pickle: carry out pickling comprising the steps: by the pigeon chest sliced meat after section
A) preparation of pickling liquid: mixed by Sal 18g, white sugar 30g, soy sauce 30g, cooking wine 10g；
B) preparation of water activity depressant: mixed by sorbitol 60g, glycerol 50g, propylene glycol 20g；
C) pickle tasty: pickling liquid and the water activity depressant of preparation are mixed into and pickle mixed liquor, will section after pigeon chest
Sliced meat are put into and are pickled, and pigeon chest sliced meat are 13:100 with the feed liquid mass ratio pickling mixed liquor, pickle 6.5h at 2 DEG C；
5) baking: the pigeon chest sliced meat after pickling, in the baking box that relative humidity is 80%, carry out roasting 3h, system at 65 DEG C
Obtain dired chicken meat；
6) vacuum packaging: after dired chicken meat cools down, loads in retort pouch, uses vacuum packing machine to pack；
7) sterilization: use cold sterilization: sterilize at 85 DEG C 10min, gets product.
Above example is only in order to illustrative not limiting technical scheme, although the present invention is entered by above-described embodiment
Gone detailed description, the person skilled of this area it is understood that the present invention can be modified or replaces on an equal basis, but
Any amendment and local without departing from spirit and scope of the invention are replaced and all should be contained in scope of the presently claimed invention.
Claims (5)
1. a "Crystal" chicken jerky, it is characterised in that with chicken breast as base material, through thawing, cleaning and reject, cut into slices, pickle, dry
Bake, be vacuum-packed, sterilizing is made.
2. a "Crystal" chicken jerky preparation method, it is characterised in that comprise the steps:
1) thaw: the chicken breast being in-20 DEG C of freezers is put in the refrigerator of-4 DEG C and thaw, until every piece of chicken breast is equal
There is no hard-core；
2) clean and reject: after the chicken breast clean water after thawing, with cutter, fat and the tendon of chicken breast being rejected；
3) section: the chicken breast cleaned with reject is cut into the cuboid sliced meat of 6cm*4cm*1cm；
4) pickle: the pigeon chest sliced meat after section are pickled；
5) baking: the pigeon chest sliced meat after pickling are roasted in baking box, prepares dired chicken meat；
6) vacuum packaging: after dired chicken meat cools down, loads in retort pouch, uses vacuum packing machine to pack；
7) sterilization: use cold sterilization: sterilize at 85 DEG C 10min, gets product.
"Crystal" chicken jerky preparation method the most according to claim 2, it is characterised in that described in pickle and comprise the steps:
1) preparation of pickling liquid: the mass percent by following component and with chicken breast base material mixes: Sal 1.8%, white sugar
3.0%, soy sauce 3.0%, cooking wine 1.0%；
2) preparation of water activity depressant: the mass percent by following component and with chicken breast base material mixes: sorbitol
6%, glycerol 5%, propylene glycol 2%；
3) pickle tasty: pickling liquid and the water activity depressant of preparation are mixed into and pickle mixed liquor, will section after pigeon chest
Sliced meat are put into and are pickled, and pigeon chest sliced meat are 13:100 with the feed liquid mass ratio pickling mixed liquor.
"Crystal" chicken jerky preparation method the most according to claim 2, it is characterised in that described in the temperature pickled be 2 DEG C, time
Between be 6.5h.
"Crystal" chicken jerky preparation method the most according to claim 2, it is characterised in that the temperature of described baking is 65 DEG C,
Time is 3h, and it is 80% that the relative humidity of baking box controls.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610653201.0A CN106235029A (en) | 2016-08-11 | 2016-08-11 | A kind of "Crystal" chicken jerky and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610653201.0A CN106235029A (en) | 2016-08-11 | 2016-08-11 | A kind of "Crystal" chicken jerky and preparation method thereof |
Publications (1)
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| CN106235029A true CN106235029A (en) | 2016-12-21 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610653201.0A Pending CN106235029A (en) | 2016-08-11 | 2016-08-11 | A kind of "Crystal" chicken jerky and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720954A (en) * | 2016-12-27 | 2017-05-31 | 山东海创工贸有限公司 | A kind of crystal transparent pet meat snacks and its production method |
| CN107495140A (en) * | 2017-10-09 | 2017-12-22 | 杭州郝姆斯食品有限公司 | The preparation method and dried beef of new dried beef |
| CN107997023A (en) * | 2017-12-19 | 2018-05-08 | 开原市嬴德肉禽有限责任公司 | A kind of flavor dired chicken meat |
| CN109105765A (en) * | 2018-08-15 | 2019-01-01 | 山东佳士博食品有限公司 | A kind of taste low-calorie Fresh Grade Breast snack food abundant and preparation method thereof |
| CN110122787A (en) * | 2019-06-25 | 2019-08-16 | 江西省百约食品有限责任公司 | High protein and low fat is stored at room temperature the processing method that instant chicken does not use grease |
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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 |
| CN103099237A (en) * | 2012-12-03 | 2013-05-15 | 安徽光正食品有限公司 | Method for processing mushroom-flavor chicken and mushroom-flavor chicken |
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2016
- 2016-08-11 CN CN201610653201.0A patent/CN106235029A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103099237A (en) * | 2012-12-03 | 2013-05-15 | 安徽光正食品有限公司 | Method for processing mushroom-flavor chicken and mushroom-flavor chicken |
Non-Patent Citations (3)
| Title |
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| 张荣强等: "鸡肉干", 《四川畜禽》 * |
| 林婉玲等: "鸡肉干", 《食品工业科技》 * |
| 薛效贤等: "《禽蛋禽肉加工技术》", 30 August 2018 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720954A (en) * | 2016-12-27 | 2017-05-31 | 山东海创工贸有限公司 | A kind of crystal transparent pet meat snacks and its production method |
| CN107495140A (en) * | 2017-10-09 | 2017-12-22 | 杭州郝姆斯食品有限公司 | The preparation method and dried beef of new dried beef |
| CN107997023A (en) * | 2017-12-19 | 2018-05-08 | 开原市嬴德肉禽有限责任公司 | A kind of flavor dired chicken meat |
| CN109105765A (en) * | 2018-08-15 | 2019-01-01 | 山东佳士博食品有限公司 | A kind of taste low-calorie Fresh Grade Breast snack food abundant and preparation method thereof |
| CN110122787A (en) * | 2019-06-25 | 2019-08-16 | 江西省百约食品有限责任公司 | High protein and low fat is stored at room temperature the processing method that instant chicken does not use grease |
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Application publication date: 20161221 |