CN106235029A - A kind of "Crystal" chicken jerky and preparation method thereof - Google Patents

Abstract

The invention provides a crystal chicken jerky and a preparation method thereof. Chicken breast meat is used as a base material, and is prepared by thawing, cleaning and removing, slicing, pickling, baking, vacuum packaging, and sterilization. During the pickling process, adding There is a water activity reducing agent to keep the water activity below 0.7. The product of the invention is translucent like crystal, has the advantages of high moisture content, soft taste, rich chewiness and elasticity, is suitable for storage, and has low price, and can replace expensive jerky and other jerky snack foods.

Description

A kind of crystal chicken jerky and preparation method thereof

technical field

The invention relates to the technical field of food production, in particular to a crystal chicken jerky and a preparation method thereof.

Background technique

The meat of the chicken is tender, delicious, and full of nourishing and nourishing effects. According to traditional Chinese medicine, chicken is sweet in taste and mild in nature. It can warm the middle and nourish the spleen, nourish qi and blood, nourish the kidney and essence. Chicken is rich in nutrition and is one of the important meat products, occupying an important position in the consumption structure of meat. Yet chicken jerky is mainly used in pet food in the market at present, is not applied to people's daily life, has restricted its development. Common jerky in daily life is mainly beef jerky, but such products are expensive. Therefore, it is of great practical significance to develop a kind of price that is relatively cheap and can meet the chicken jerky food of people's daily needs.

Contents of the invention

The object of the present invention is to provide a crystal chicken jerky and its preparation method, which is produced by adopting a special process and adding a water activity reducing agent. It has advantages such as elasticity, is suitable for storage, is cheap, and can replace expensive jerky and other jerky ready-to-eat foods.

In order to achieve the above object, the technical scheme adopted in the present invention is as follows:

A crystal chicken jerky is made from chicken breast meat as a base material, which is thawed, cleaned and removed, sliced, pickled, baked, vacuum packed and sterilized.

A method for preparing crystal chicken jerky, comprising the steps of:

1) Thawing: Put the chicken breasts in the -20°C freezer into the -4°C refrigerator to thaw until each piece of chicken breast has no hard core;

2) Cleaning and removal: After washing the thawed chicken breast with water, remove the fat and tendon of the chicken breast with a knife (to prevent it from affecting the quality of the product);

3) Slicing: Cut the cleaned and removed chicken breast into cuboid slices of 6cm*4cm*1cm;

4) marinating: marinating the sliced chicken breast slices;

5) Baking: grilling the marinated chicken breast slices in a baking oven to obtain chicken jerky;

6) Vacuum packaging: After the dried chicken is cooled, put it into a retort bag and pack it with a vacuum packaging machine;

7) Sterilization: adopt low-temperature sterilization: sterilize at 85° C. for 10 minutes to obtain the finished product.

According to above scheme, described pickling comprises the steps:

1) Preparation of pickling solution: mix the following components and their mass percentages with the chicken breast base material: 1.8% salt, 3.0% white sugar, 3.0% soy sauce, and 1.0% cooking wine;

2) Preparation of the water activity reducing agent: the following components are mixed with the mass percentage of the chicken breast base material: 6% sorbitol, 5% glycerol, and 2% propylene glycol;

3) Pickle to taste: Mix the prepared pickle solution and water activity reducer to form a pickle mixture, put the sliced chicken breast slices into it for pickling, and the mass ratio of the chicken breast slices to the pickle mixture is 13:100.

According to the above scheme, the temperature of the pickling is 2° C., and the time is 6.5 hours.

According to the above scheme, the temperature of the baking is 65° C., the time is 3 hours, and the relative humidity of the baking oven is controlled at 80%.

The pickling solution of the present invention makes the product suitable for saltiness, strong meat aroma, barbecue aroma, and no peculiar smell; under the pickling conditions of the present invention, the seasoning solution can be permeated evenly, and the finished product has uniform color, luster, plump appearance, and Translucent crystal state; under the baking conditions of the present invention, the product has a regular and complete sheet shape, uniform thickness, no burnt flakes, moderate hardness, chewy and elastic.

The beneficial effects of the present invention are:

1) The product of the present invention is made by using a special process and adding a water activity reducing agent. The water activity is below 0.7, and the water content is about 30%. The finished product is translucent like crystal, has no peculiar smell, is moderately soft and hard, has Chewy, elastic and suitable for storage, it is a new type of leisure chicken jerky, which provides a new way for deep processing and utilization of chicken;

2) The product of the present invention uses chicken breast meat as the base material, is cheap, and can replace expensive dried meat products such as beef jerky.

detailed description

The technical solutions of the present invention will be described below in conjunction with the embodiments.

The invention provides a crystal chicken jerky and a preparation method thereof, comprising the following steps:

1) Thawing: Thaw 1000g of chicken breasts in a -20°C freezer in a -4°C refrigerator until each piece of chicken breast has no hard core;

2) Cleaning and removal: After washing the thawed chicken breast with water, remove the fat and tendons of the chicken breast with a knife;

3) Slicing: Cut the cleaned and removed chicken breast into cuboid slices of 6cm*4cm*1cm;

4) Pickling: Pickling the sliced chicken breast slices includes the following steps:

a) Preparation of pickling solution: 18g of salt, 30g of white sugar, 30g of soy sauce and 10g of cooking wine are mixed;

b) Preparation of water activity reducing agent: it is formed by mixing 60 g of sorbitol, 50 g of glycerol, and 20 g of propylene glycol;

c) Pickle to taste: Mix the prepared pickle solution and water activity reducing agent to form a pickle mixture, put the sliced chicken breast slices into it for pickling, the mass ratio of the chicken breast slices to the pickle mixture is 13:100, marinated at 2°C for 6.5h;

5) Baking: grilling the marinated chicken breast slices in a baking oven with a relative humidity of 80% at 65° C. for 3 hours to obtain chicken jerky;

6) Vacuum packaging: After the dried chicken is cooled, put it into a retort bag and pack it with a vacuum packaging machine;

7) Sterilization: adopt low-temperature sterilization: sterilize at 85° C. for 10 minutes to obtain the finished product.

The above embodiments are only used to illustrate and not limit the technical solutions of the present invention. Although the above embodiments have described the present invention in detail, those skilled in the art should understand that the present invention can be modified or replaced without departing from the present invention Any modifications and partial substitutions in the spirit and scope shall fall within the scope of the claims of the present 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.