CN106360402A - Production method of juice quick-fried popcorn chicken - Google Patents
Production method of juice quick-fried popcorn chicken Download PDFInfo
- Publication number
- CN106360402A CN106360402A CN201610817074.3A CN201610817074A CN106360402A CN 106360402 A CN106360402 A CN 106360402A CN 201610817074 A CN201610817074 A CN 201610817074A CN 106360402 A CN106360402 A CN 106360402A
- Authority
- CN
- China
- Prior art keywords
- chicken
- tumbling
- powder
- quick
- popcorn
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 93
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 39
- 241000482268 Zea mays subsp. mays Species 0.000 title claims abstract description 39
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 35
- 235000013372 meat Nutrition 0.000 claims abstract description 33
- 239000007788 liquid Substances 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000014347 soups Nutrition 0.000 claims abstract description 16
- 238000007710 freezing Methods 0.000 claims abstract description 15
- 229910052751 metal Inorganic materials 0.000 claims abstract description 13
- 239000002184 metal Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000012423 maintenance Methods 0.000 claims abstract description 11
- 238000007789 sealing Methods 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 239000000126 substance Substances 0.000 claims description 15
- 238000009955 starching Methods 0.000 claims description 12
- 239000002671 adjuvant Substances 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 9
- 210000000988 bone and bone Anatomy 0.000 claims description 9
- 238000007689 inspection Methods 0.000 claims description 9
- 239000003921 oil Substances 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 8
- 235000020995 raw meat Nutrition 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 6
- 238000001514 detection method Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 230000035945 sensitivity Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000012360 testing method Methods 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 4
- 230000008859 change Effects 0.000 claims description 4
- 230000000694 effects Effects 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 4
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 4
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 4
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 4
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 4
- 235000007173 Abies balsamea Nutrition 0.000 claims description 3
- 239000004857 Balsam Substances 0.000 claims description 3
- 244000018716 Impatiens biflora Species 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 241000209140 Triticum Species 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 3
- 239000011324 bead Substances 0.000 claims description 3
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 3
- 235000013614 black pepper Nutrition 0.000 claims description 3
- 239000000919 ceramic Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 239000011521 glass Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000001931 piper nigrum l. white Substances 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 229940073490 sodium glutamate Drugs 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- 229910052799 carbon Inorganic materials 0.000 claims description 2
- 235000019628 coolness Nutrition 0.000 claims description 2
- 229910052739 hydrogen Inorganic materials 0.000 claims description 2
- 239000001257 hydrogen Substances 0.000 claims description 2
- 125000004435 hydrogen atom Chemical class [H]* 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 239000000047 product Substances 0.000 abstract description 27
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 238000005096 rolling process Methods 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 3
- 239000011248 coating agent Substances 0.000 abstract description 3
- 238000000576 coating method Methods 0.000 abstract description 3
- 238000004898 kneading Methods 0.000 abstract 3
- 239000012466 permeate Substances 0.000 abstract 1
- 238000005057 refrigeration Methods 0.000 abstract 1
- 238000009966 trimming Methods 0.000 abstract 1
- 235000013330 chicken meat Nutrition 0.000 description 52
- 238000000034 method Methods 0.000 description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 230000007812 deficiency Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 206010011878 Deafness Diseases 0.000 description 2
- 206010036018 Pollakiuria Diseases 0.000 description 2
- 241000282890 Sus Species 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- 230000003750 conditioning effect Effects 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 231100000895 deafness Toxicity 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 208000016354 hearing loss disease Diseases 0.000 description 2
- 239000011344 liquid material Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 239000011265 semifinished product Substances 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 108010028554 LDL Cholesterol Proteins 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 208000019255 Menstrual disease Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 206010034203 Pectus Carinatum Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000282894 Sus scrofa domesticus Species 0.000 description 1
- 208000009205 Tinnitus Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 206010003883 azoospermia Diseases 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 208000008634 oligospermia Diseases 0.000 description 1
- 230000036616 oligospermia Effects 0.000 description 1
- 231100000528 oligospermia Toxicity 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000019590 thick flavour Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 231100000886 tinnitus Toxicity 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a production method of juice quick-fried popcorn chicken. The production method includes the steps of raw material trimming, raw material inspecting, decocting of chicken soup, preparing of rolling and kneading liquid, vacuum rolling and kneading, placing for maintenance, pulp coating, powder coating, frying, quick freezing, inspected product packaging, sealing, metal detecting, X-ray machine passing, boxing and freezer entering for refrigeration. Compared with the prior art, the chicken soup replaces water to prepare the rolling and kneading liquid, the advantage that the chicken soup has salty delicacy and delicate flavor can be exerted, the meat quality and taste of the popcorn chicken can be greatly improved when the chicken soup permeates into chicken, and the popcorn chicken is full of juice, tender and smooth in taste and especially delicious.
Description
Technical field
The present invention relates to a kind of Carnis Gallus domesticus quick-frozen conditioning food, the production method of specifically a kind of quick-fried juice popcorn chicken.
Background technology
Carnis Gallus domesticus are mild-natured, warm, sweet in the mouth, enter spleen, stomach；Can QI invigorating, mend essence, add marrow；For asthenia thin and weak, middle void lack of appetite, let out
Rush down dizzy cardiopalmus, menoxenia, breast in puerperal less, quench one's thirst, edema, frequent micturition frequency, seminal emission, deafness and tinnitus etc..The digestion of Carnis Gallus domesticus is inhaled
High income, it is easy to the utilization that is absorbed by the body, plays the role of physical strength reinforcing, strengthening body, and has antioxidation and certain solution
Toxic action, in terms of improving cardio cerebral function, promoting children's intelligence development, even more has preferable effect.
Carnis Gallus domesticus and Carnis Sus domestica, beef compare, and its protein content is higher, and fat content is relatively low, containing more unsaturated lipid
Fat acid linoleic acid plus linolenic acid, can reduce the content of unfavorable to health low-density lipoprotein cholesterol in human body.This
Outward, it is rich in the necessary aminoacid of human body in chicken protein, its content is very much like with the aminoacid pedigree in egg breast, therefore chicken
Meat is the source of high quality protein.People in modern society bustling about everyday, the white collar being often in sub-health state is best
Eat of Carnis Gallus domesticus more, with enhancing immunity, reduce ill probability.How edible Carnis Gallus domesticus, can alleviate and be led to by deficiency of kidney-essence
The symptoms such as frequency of micturition, deafness, oligospermia cold sperm.Carnis Gallus domesticus are also the good source of phosphorus, ferrum, copper and zinc, and rich in abundant dimension
Raw element b12, vitamin b6, vitamin a, vitamin d and vitamin k etc..
Popcorn chicken is the chicken meat product that people like very much, in the market existing popcorn chicken product outward appearance, color and luster,
The aspect such as local flavor and mouthfeel is different.
The patent of invention of publication number cn103976390a discloses a kind of efficient life of Carnis Gallus domesticus quick-frozen conditioning food popcorn chicken
Produce processing method, pour chicken source in vacuum tumbler into first, add baste to carry out vacuum rolling into vacuum tumbler
Rub；Afterwards that chicken source is pickled；Chicken source after will be pickled carries out quick-freezing；Then using dicer, chicken source is cut into
Block cube meat；Again with curtaining coating machine by the cube meat cutting equably starching；Reuse starching machine and powder is slightly beaten on cube meat surface；Right again
Cube meat carries out wrapping up in powder；Then cube meat is entered Fryer shallow fried, after through quick-freezing, packaging, vanning, put in storage, obtain final popcorn chicken
Product.Carrying out stripping and slicing although improve production efficiency after the tumbling of the method elder generation is pickled, reducing cost of human resources；But the party
The path that the popcorn chicken of method preparation immerses Carnis Gallus domesticus due to flavouring agent is longer, and the homogeneity of therefore taste is not easily controlled.
Publication number cn101756266a patent of invention discloses a kind of processing technique of popcorn chicken product.First by powder state material and
Liquid material pours tumbler into, is mixed and stirred for uniformly making feed liquid, is subsequently adding raw meat and is pickled, evacuation tumbling 5～7
Minute fully absorbs to feed liquid, and temperature control is at 4～10 DEG C；By the raw meat pickled, the side's of cutting into fourth shape semi-finished product；Will
The semi-finished product of 100 weight portions, the starch of 12～15 weight portions, according to water: starch=1～2: 1 ratio carries out allocating serosity, note
Anticipate this process water temperature at 2～6 DEG C, 4～10 DEG C of slurry temperature；In 160 DEG C～170 DEG C prefryings of oil temperature 25～30 seconds.Should
Inventive technique scheme belongs to this area conventional technique scheme, all using water, the popcorn chicken of production in its liquid material and seasoning liquid
In terms of " delicious succulence " this mouthfeel index, due to due to the aspects such as formula for a product, production technology and equipment use, still have
More or less deficiency.
Content of the invention
The technical problem to be solved in the invention, is to need to overcome existing technological deficiency, provides a kind of new quick-fried juice
The production technology of popcorn chicken.The present invention adopts advanced technical matters, from world-class import process equipment, makes popcorn chicken
, on the premise of ensureing excellent texture, containing more juice, thus more seeming " fresh and tender succulence ", palatability is more preferably for product.
For realizing this purpose, the technical solution used in the present invention is:
(1) raw material finishing: choosing the fresh specification of quality is 3-6g, repaiies congestion, hair, soft or hard bone；
(2) raw material inspection: check except the congestion on fleshing, impurity, foreign body etc., meat temperature 4-6 DEG C after inspection product；
(3) the boiling of chicken soup: choose the fresh chicken bone that truncates of quality and add water and add jacketed pan together with adjuvant, pressure 0.25mpa,
Keep slight boiling condition 30 minutes after being heated to boiling, filtration takes the dish out of the pot, enter 0-4 DEG C of chilling room and be cooled to less than 10 DEG C standby, coolings
During stir per hour once；Described adjuvant is fresh ginger piece and salt, and proportion scale is: truncate chicken bone: fresh ginger piece:
Salt: water=100:1.4:5.75:625.5；
(4) configuration of tumbling liquid: the percentage ratio that in tumbling liquid, each adjuvant accounts for chicken source is: sodium glutamate 0.1-0.5%, Carnis Gallus domesticus
Deep balsam 0.5-1%, water conservation cure 1-2%, white sugar 0.1-1.5%, white pepper powder 0.1-0.5%, Sucus Zingberis 1-5%, color
Draw oily 1-10%, starch 0.1-2%, chicken soup 8 25%, sodium tripolyphosphate 0.1-0.5%, sodium pyrophosphate 0.1-0.5%, carbon
Sour hydrogen sodium 0.1-0.8%；
(5) vacuum tumbling: raw meat sbbkt temperature control system at 4-6 DEG C, raw meat: the ratio of tumbling liquid be 100:52.9, tumbler
Vacuum is 0.08mpa, 11 revs/min of tumbler rotating speed, and big every pot of charge of tumbler must not exceed 600, tumbling time 60-
70 minutes, tumbling liquid must fully absorb, immerse, can be according to tumbling liquid assimilation effect proper extension tumbling time, after tumbling
The fast substance of brisket is 4-11g, cube meat temperature≤10 DEG C after tumbling；
(6) place maintenance: by after tumbling raw material move into 8-12 degree refrigerator place 12-24h, with tumbling liquid fully absorb for
Standard, meat temperature≤10 DEG C during maintenance；
(7) starching: by good for maintenance sbbkt by hand plus serosity, cube meat: the ratio of serosity be 10:1.2 it is desirable to stir,
Brisket block substance after starching is 5-12g；Described serosity is by 20 parts of wheat flour, 1 part of xylose, 0.1 part of xanthan gum, 50 parts of water
It is formulated；
(8) upper powder: the cube meat adding after slurry is put into and wraps up in powder, copy powder by hand it is desirable to upper powder uniformly, does not allow dew meat, dew to starch, on
Carnis Gallus domesticus after powder sieve, and screen out unnecessary powder, last powder utilization 55% about, the powder chicken block of wrapping up in after sieving moves to guipure shaping,
Undesirable set of to overweight, shape cube meat is rejected, qualified cube meat substance 5-13g；
(9) fried: using net belt type Fryer, the popcorn chicken wrapping powder to be carried out fried, from 27 degree of Petiolus Trachycarpi oils, oil temperature 180
DEG C, 1 point of deep-fat frying time 15 seconds, popcorn chicken center product temperature reaches more than 75 DEG C, finished product substance 5-12g；
(10) quick-freezing: the fried good mono-frozen machine that enters carries out quick-freezing, quick freezing temperature≤- 30 DEG C, quick-freezing time >=50 minute, product
Central temperature≤- 18 DEG C；
(11) inspection product packaging: reject outward appearance and the undesirable substandard products of shape, finished product substance 4-12g is certified products, pack；
(12) seal: with continuous sealer manual exhaust sealing, sealing line 2-3cm it is desirable to sealing line is smooth attractive in appearance, Zhuan Renjian
Whether completely tight close down mouth line, and note down；
(13) metal detection: metal detection is carried out to the popcorn chicken after packaging, metal sensitivity is fe ￠ 1.2mm sus ￠
1.5mm, the product after pack crosses once, erects once, per hour with test built-in testing metal detector sensitivity；
(14) cross x ray machine: stainless steel ball >=0.8, Ceramic Balls >=5.0, glass bead >=5.0, detect within every 60 minutes
Piece detectivity；
(15) case, enter freezer cold preservation: popcorn chicken having boxing is entered -18 DEG C of freezers and preserves, accomplish during outbound first to enter elder generation
Go out.
Advantages of the present invention and have the beneficial effect that operation of the present invention is not simply loaded down with trivial details, production efficiency is high.
Device therefor of the present invention is simple to operate, workable, job safety.The present invention carries out weight and quality to raw material
Require it is ensured that the size of popcorn chicken is homogeneous and product quality.In starching, powder adopts manual work, makes Carnis Gallus domesticus starching wrap up in powder equal
Even it is ensured that the quality of product.
Present invention chicken soup replaces water more delicious to configure tumbling liquid, popcorn chicken product taste, and juice is sufficient, thick flavor
Strongly fragrant.
The present invention wraps up in the fried operation of powder by starching, at utmost ensure that the abundance of juice it is ensured that the mouth of popcorn chicken
Sense.
Specific embodiment
Following Examples will be further illustrated the present invention:
Embodiment 1, a kind of production method of quick-fried juice popcorn chicken, comprise the steps:
(1) raw material finishing: choosing the fresh specification of quality is 3-6g, repaiies congestion, hair, soft or hard bone；
(2) raw material inspection: check except the congestion on fleshing, impurity, foreign body etc., meat temperature 4-6 DEG C after inspection product；Keep suitable low temperature, Tumbling in the course of processing, maintenance, starching, the process requirements of upper powder can be met, be easy to tumbling liquid and absorbed by chicken block completely, with When Carnis Gallus domesticus also can be made to undergo no deterioration under cryogenic it is ensured that the mouthfeel of popcorn chicken and quality.It is broken that sbbkt refers to pigeon chest
Meat.
(3) the boiling of chicken soup: choose the fresh chicken bone that truncates of quality and add water and add jacketed pan together with adjuvant, pressure
0.25mpa, keeps slight boiling condition 30 minutes after being heated to boiling, filtration takes the dish out of the pot, enter 0-4 DEG C of chilling room be cooled to less than 10 DEG C standby
With stirring per hour once in cooling procedure；Described adjuvant is fresh ginger piece and salt, and proportion scale is: truncate chicken bone: fresh life
Rhizoma Zingiberis: salt: water=100:1.4:5.75:625.5；Replace water configuration tumbling liquid with chicken soup, the excellent of chicken soup salty delicate flavour U.S. can be played Gesture, penetrates into meat and the mouthfeel that can increase substantially popcorn chicken in Carnis Gallus domesticus, makes that popcorn chicken juice is full, and mouthfeel is soft, delicious Abnormal.
(4) configuration of tumbling liquid: the percentage ratio that in tumbling liquid, each adjuvant accounts for chicken source is: sodium glutamate 0.1-0.5%,
Carnis Gallus domesticus deep balsam 0.5-1%, water conservation cure 1-2%, white sugar 0.1-1.5%, white pepper powder 0.1-0.5%, Sucus Zingberis 1-
5%, salad oil 1-10%, starch 0.1-2%, chicken soup 8 25%, sodium tripolyphosphate 0.1-0.5%, sodium pyrophosphate 0.1-
0.5%, sodium bicarbonate 0.1-0.8%；Sodium tripolyphosphate in dispensing, sodium pyrophosphate and sodium bicarbonate help to maintain Carnis Gallus domesticus mouth Sense avoids Carnis Gallus domesticus to send out bavin.
(5) vacuum tumbling: raw meat sbbkt temperature control system at 4-6 DEG C, raw meat: the ratio of tumbling liquid be 100:52.9, rolling
Rubbing machine vacuum is 0.08mpa, 11 revs/min of tumbler rotating speed, and big every pot of charge of tumbler must not exceed 600, during tumbling
Between 60-70 minute, tumbling liquid must fully absorb, immerse, and can be rolled according to tumbling liquid assimilation effect proper extension tumbling time
Rubbing the fast substance of rear brisket is 4-11g, cube meat temperature≤10 DEG C after tumbling；
(6) place maintenance: by after tumbling raw material move into 8-12 degree refrigerator place 12-24h, with tumbling liquid fully absorb for
Standard, meat temperature≤10 DEG C during maintenance；
(7) starching: by good for maintenance sbbkt by hand plus serosity, cube meat: the ratio of serosity be 10:1.2 it is desirable to stir,
Brisket block substance after starching is 5-12g；Described serosity is by 20 parts of wheat flour, 1 part of xylose, 0.1 part of xanthan gum, 50 parts of water
It is formulated；
(8) upper powder: the cube meat adding after slurry is put into and wraps up in powder, copy powder by hand it is desirable to upper powder uniformly, does not allow dew meat, dew to starch, on
Carnis Gallus domesticus after powder sieve, and screen out unnecessary powder, last powder utilization 55% about, the powder chicken block of wrapping up in after sieving moves to guipure shaping,
Undesirable set of to overweight, shape cube meat is rejected, qualified cube meat substance 5-13g；
(9) fried: using net belt type Fryer, the popcorn chicken wrapping powder to be carried out fried, from 27 degree of Petiolus Trachycarpi oils, oil temperature 180
DEG C, 1 point of deep-fat frying time 15 seconds, popcorn chicken center product temperature reaches more than 75 DEG C, finished product substance 5-12g；Measure oil every two hours
The acid value of fluid in aircraft bombing, changes fluid in time when acid value is higher than 3.5.The fluid of Fryer has larger shadow to popcorn chicken quality Ring, this ensure that quality problem.
(10) quick-freezing: fried good enter mono-frozen machine and carry out quick-freezing, quick freezing temperature≤- 30 DEG C, quick-freezing time >=50 minute,
Product center temperature≤- 18 DEG C；
(11) inspection product packaging: reject outward appearance and the undesirable substandard products of shape, finished product substance 4-12g is certified products, pack；
(12) seal: with continuous sealer manual exhaust sealing, sealing line 2-3cm it is desirable to sealing line is smooth attractive in appearance, Zhuan Renjian
Whether completely tight close down mouth line, and note down；
(13) metal detection: metal detection is carried out to the popcorn chicken after packaging, metal sensitivity is fe ￠ 1.2mm sus ￠
1.5mm, the product after pack crosses once, erects once, per hour with test built-in testing metal detector sensitivity；
(14) cross x ray machine: stainless steel ball >=0.8, Ceramic Balls >=5.0, glass bead >=5.0, detect within every 60 minutes
Piece detectivity；
(15) case, enter freezer cold preservation: popcorn chicken having boxing is entered -18 DEG C of freezers and preserves, accomplish during outbound first to enter elder generation
Go out.
Embodiment 2, other are same as Example 1, and the chicken soup that except for the difference that step (3) is boiled is for replacing step (7)
In water.Further using this technical schemePlay the beautiful advantage of the salty delicate flavour of chicken soup, penetrate into and chicken in Carnis Gallus domesticus, can be increased substantially The meat of popped rice and mouthfeel, make that popcorn chicken juice is full, and mouthfeel is soft, delicious exception.
Finally it is noted that above-mentioned case study on implementation is merely to clearly demonstrate the citing that this method is done, and not
Restriction to embodiment.For those of ordinary skill in the field, can also make on the basis of the above description
Different degrees of change is lived and is changed.Here need not be to other so embodiment be exhaustive.And the other thus amplified out
The change of form or change still in protection scope of the present invention within.
Claims (3)
1. a kind of production method of quick-fried juice popcorn chicken, comprises the steps:
(1) raw material finishing: choosing the fresh specification of quality is 3-6g, repaiies congestion, hair, soft or hard bone；
(2) raw material inspection: check except the congestion on fleshing, impurity, foreign body etc., meat temperature 4-6 DEG C after inspection product；
(3) the boiling of chicken soup: choose the fresh chicken bone that truncates of quality and add water and add jacketed pan together with adjuvant, pressure 0.25mpa,
Keep slight boiling condition 30 minutes after being heated to boiling, filtration takes the dish out of the pot, enter 0-4 DEG C of chilling room and be cooled to less than 10 DEG C standby, coolings
During stir per hour once；Described adjuvant is fresh ginger piece and salt, and proportion scale is: truncate chicken bone: fresh ginger piece:
Salt: water=100:1.4:5.75:625.5；
(4) configuration of tumbling liquid: the percentage ratio that in tumbling liquid, each adjuvant accounts for chicken source is: sodium glutamate 0.1-0.5%, Carnis Gallus domesticus
Deep balsam 0.5-1%, water conservation cure 1-2%, white sugar 0.1-1.5%, white pepper powder 0.1-0.5%, Sucus Zingberis 1-5%, color
Draw oily 1-10%, starch 0.1-2%, chicken soup 8 25%, sodium tripolyphosphate 0.1-0.5%, sodium pyrophosphate 0.1-0.5%, carbon
Sour hydrogen sodium 0.1-0.8%；
(5) vacuum tumbling: raw meat sbbkt temperature control system at 4-6 DEG C, raw meat: the ratio of tumbling liquid be 100:52.9, tumbler
Vacuum is 0.08mpa, 11 revs/min of tumbler rotating speed, and big every pot of charge of tumbler must not exceed 600, tumbling time 60-
70 minutes, tumbling liquid must fully absorb, immerse, can be according to tumbling liquid assimilation effect proper extension tumbling time, after tumbling
The fast substance of brisket is 4-11g, cube meat temperature≤10 DEG C after tumbling；
(6) place maintenance: by after tumbling raw material move into 8-12 degree refrigerator place 12-24h, with tumbling liquid fully absorb for
Standard, meat temperature≤10 DEG C during maintenance；
(7) starching: by good for maintenance sbbkt by hand plus serosity, cube meat: the ratio of serosity be 10:1.2 it is desirable to stir,
Brisket block substance after starching is 5-12g；Described serosity is by 20 parts of wheat flour, 1 part of xylose, 0.1 part of xanthan gum, 50 parts of water
It is formulated；
(8) upper powder: the cube meat adding after slurry is put into and wraps up in powder, copy powder by hand it is desirable to upper powder uniformly, does not allow dew meat, dew to starch, on
Carnis Gallus domesticus after powder sieve, and screen out unnecessary powder, last powder utilization 55% about, the powder chicken block of wrapping up in after sieving moves to guipure shaping,
Undesirable set of to overweight, shape cube meat is rejected, qualified cube meat substance 5-13g；
(9) fried: using net belt type Fryer, the popcorn chicken wrapping powder to be carried out fried, from 27 degree of Petiolus Trachycarpi oils, oil temperature 180
DEG C, 1 point of deep-fat frying time 15 seconds, popcorn chicken center product temperature reaches more than 75 DEG C, finished product substance 5-12g；
(10) quick-freezing: the fried good mono-frozen machine that enters carries out quick-freezing, quick freezing temperature≤- 30 DEG C, quick-freezing time >=50 minute, product
Central temperature≤- 18 DEG C；
(11) inspection product packaging: reject outward appearance and the undesirable substandard products of shape, finished product substance 4-12g is certified products, pack；
(12) seal: with continuous sealer manual exhaust sealing, sealing line 2-3cm it is desirable to sealing line is smooth attractive in appearance, Zhuan Renjian
Whether completely tight close down mouth line, and note down；
(13) metal detection: metal detection is carried out to the popcorn chicken after packaging, metal sensitivity is fe ￠ 1.2mm sus ￠
1.5mm, the product after pack crosses once, erects once, per hour with test built-in testing metal detector sensitivity；
(14) cross x ray machine: stainless steel ball >=0.8, Ceramic Balls >=5.0, glass bead >=5.0, detect within every 60 minutes
Piece detectivity；
(15) case, enter freezer cold preservation: popcorn chicken having boxing is entered -18 DEG C of freezers and preserves, accomplish during outbound first to enter elder generation
Go out.
2. as claimed in claim 1 a kind of production method of quick-fried juice popcorn chicken it is characterised in that the chicken soup that boiled of step (3)
It is used for replacing the water in step (7).
3. as claimed in claim 1 a kind of production method of quick-fried juice popcorn chicken it is characterised in that little every two in step (9)
When measure Fryer in fluid acid value, when acid value be higher than 3.5 when change fluid in time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610817074.3A CN106360402A (en) | 2016-09-10 | 2016-09-10 | Production method of juice quick-fried popcorn chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610817074.3A CN106360402A (en) | 2016-09-10 | 2016-09-10 | Production method of juice quick-fried popcorn chicken |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106360402A true CN106360402A (en) | 2017-02-01 |
Family
ID=57899560
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610817074.3A Pending CN106360402A (en) | 2016-09-10 | 2016-09-10 | Production method of juice quick-fried popcorn chicken |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106360402A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373300A (en) * | 2017-07-17 | 2017-11-24 | 诸城市东方食品有限公司 | A kind of popcorn chicken and its processing method |
| CN107997019A (en) * | 2017-12-12 | 2018-05-08 | 诸城外贸有限责任公司 | A kind of colour chicken fillet and preparation method thereof |
| CN108576674A (en) * | 2018-05-14 | 2018-09-28 | 河南牧业经济学院 | A kind of processing method of cumin flavor popcorn chicken |
| CN108936353A (en) * | 2018-06-26 | 2018-12-07 | 濮阳市德信食品有限公司 | A kind of popcorn chicken and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689633A (en) * | 2013-11-12 | 2014-04-02 | 潘新章 | Popcorn chicken production process |
| CN103976390A (en) * | 2014-05-30 | 2014-08-13 | 辽宁禾丰食品有限公司 | Efficient production method for processing popcorn chicken serving as chicken quick-frozen prepared food |
| CN104187811A (en) * | 2014-08-28 | 2014-12-10 | 河南永达清真食品有限公司 | Making method of rice grain chicken |
-
2016
- 2016-09-10 CN CN201610817074.3A patent/CN106360402A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689633A (en) * | 2013-11-12 | 2014-04-02 | 潘新章 | Popcorn chicken production process |
| CN103976390A (en) * | 2014-05-30 | 2014-08-13 | 辽宁禾丰食品有限公司 | Efficient production method for processing popcorn chicken serving as chicken quick-frozen prepared food |
| CN104187811A (en) * | 2014-08-28 | 2014-12-10 | 河南永达清真食品有限公司 | Making method of rice grain chicken |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373300A (en) * | 2017-07-17 | 2017-11-24 | 诸城市东方食品有限公司 | A kind of popcorn chicken and its processing method |
| CN107997019A (en) * | 2017-12-12 | 2018-05-08 | 诸城外贸有限责任公司 | A kind of colour chicken fillet and preparation method thereof |
| CN108576674A (en) * | 2018-05-14 | 2018-09-28 | 河南牧业经济学院 | A kind of processing method of cumin flavor popcorn chicken |
| CN108936353A (en) * | 2018-06-26 | 2018-12-07 | 濮阳市德信食品有限公司 | A kind of popcorn chicken and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102326782B (en) | Smoked chicken flavor baked sausage and preparation method thereof | |
| CN102266072B (en) | Making method for Shixiang chicken dice | |
| CN106360402A (en) | Production method of juice quick-fried popcorn chicken | |
| CN103876083A (en) | Preparation method of pickled bamboo shoots with pickled peppers | |
| CN104172248A (en) | Pork chop hamburger and preparation method thereof | |
| CN104172227A (en) | Toothpick chicken kebab and production process thereof | |
| CN113662086A (en) | Vegetable protein meat vegetarian meat pie and preparation method thereof | |
| CN106942631A (en) | Tasty and refreshing crisp chicken row preparation method Fresh ＆ Tender in Texture | |
| CN106213201A (en) | A kind of processing method of seafood taste rice crust | |
| CN111084331A (en) | Process for producing poultry marinated products | |
| CN105995612A (en) | Instant boudin and manufacturing method thereof | |
| CN104783082A (en) | An asparagus crisp sheet fried in vacuum at low temperature and a preparing method thereof | |
| CN105639256A (en) | Chicken bone essence and preparation method thereof | |
| CN104146288A (en) | Fish steak and preparation method thereof | |
| CN108433089A (en) | Soup-stock chicken liver paste and preparation method thereof | |
| CN107647313A (en) | A kind of chicken cartilage rod and its processing technology | |
| CN107594459A (en) | A kind of method for optimizing conditioning roast chicken flavor material formula using electronic nose analytical technology | |
| CN107440050A (en) | A kind of preparation method of the peppery tomato frying Chinese chestnut block of sweet tea | |
| CN109567020B (en) | Cheese and mustard mixed noodles and preparation method thereof | |
| CN106579269A (en) | Preparation method of lentinus edodes oyster sauce | |
| CN105124644A (en) | Production method of non-fried salted air-dried freshwater fish product | |
| CN102550914B (en) | Kelp sandwich and preparation method thereof | |
| CN101946913B (en) | Oyster cake and processing method thereof | |
| CN103349230A (en) | Manufacturing method for instant spicy green beans with white rice shrimp | |
| CN105077015B (en) | The preparation method of ox bone marrow quick frozen noodle |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170201 |