CN106954803A - A kind of processing method of halogen delicious and crisp core chicken glandular stomach - Google Patents
A kind of processing method of halogen delicious and crisp core chicken glandular stomach Download PDFInfo
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- CN106954803A CN106954803A CN201710219461.1A CN201710219461A CN106954803A CN 106954803 A CN106954803 A CN 106954803A CN 201710219461 A CN201710219461 A CN 201710219461A CN 106954803 A CN106954803 A CN 106954803A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 121
- 210000002784 stomach Anatomy 0.000 title claims abstract description 115
- 230000000762 glandular Effects 0.000 title claims abstract description 113
- 229910052736 halogen Inorganic materials 0.000 title claims abstract description 46
- 150000002367 halogens Chemical class 0.000 title claims abstract description 46
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 55
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 50
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 46
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 46
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 45
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 45
- 235000020232 peanut Nutrition 0.000 claims abstract description 45
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 27
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 25
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 25
- 235000013547 stew Nutrition 0.000 claims abstract description 16
- 238000004140 cleaning Methods 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 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 abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 238000010411 cooking Methods 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000013599 spices Nutrition 0.000 claims abstract description 11
- 238000004925 denaturation Methods 0.000 claims abstract description 7
- 230000036425 denaturation Effects 0.000 claims abstract description 7
- 238000007711 solidification Methods 0.000 claims abstract description 7
- 230000008023 solidification Effects 0.000 claims abstract description 7
- 235000014347 soups Nutrition 0.000 claims description 25
- 241000234314 Zingiber Species 0.000 claims description 10
- 230000015271 coagulation Effects 0.000 claims description 10
- 238000005345 coagulation Methods 0.000 claims description 10
- JYYOBHFYCIDXHH-UHFFFAOYSA-N carbonic acid;hydrate Chemical compound O.OC(O)=O JYYOBHFYCIDXHH-UHFFFAOYSA-N 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000009413 insulation Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 239000003643 water by type Substances 0.000 claims description 3
- 210000004907 gland Anatomy 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 6
- 210000003205 muscle Anatomy 0.000 abstract description 4
- 230000035807 sensation Effects 0.000 abstract description 4
- 210000004400 mucous membrane Anatomy 0.000 abstract description 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 abstract description 2
- 230000008961 swelling Effects 0.000 abstract description 2
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 238000002791 soaking Methods 0.000 description 4
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000019615 sensations Nutrition 0.000 description 3
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 230000001079 digestive effect Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000008692 Carum bulbocastanum Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000011712 cell development Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 210000004317 gizzard Anatomy 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a kind of processing method of halogen delicious and crisp core chicken glandular stomach, raw material is as follows：80 100 parts of chicken glandular stomach, 50 80 parts of shelled peanut, 80 100 parts of water, 0.8 1.2 parts of white sugar, 0.6 1 parts of salt, 0.3 0.5 parts of monosodium glutamate, 0.2 0.5 parts of ginger, 0.1 0.2 parts of cooking wine, 0.1 0.2 parts of dark soy sauce, 0.1 0.2 parts of dried orange peel, 0.3 0.5 parts of spice liquid, 0.2 0.5 parts of sodium bicarbonate.Can not only be completely by the internal layer mucous membrane cleaning removal of chicken glandular stomach, and cleaned chicken glandular stomach does not have bad smell using 0.1% hot soda water solidification denaturation method and the method that is combined of sodium bicarbonate tumbling cleaning；The big grain shelled peanut of baking is filled in chicken glandular stomach so that chicken glandular stomach is after stew in soy sauce, shelled peanut water swelling, profile is full spindle shape, very attractive in appearance, and mouthfeel has unique oral sensations crisp in outer muscle when edible.
Description
Technical field
The invention belongs to food processing field, and in particular to it is a kind of using chicken byproduct chicken glandular stomach and big grain shelled peanut be main
The sauce halogen product and its processing technology of Raw material processing.
Background technology
Chicken glandular stomach is the chicken organ organ that digestive juice is provided for chicken's gizzard, because it has preferable mouthfeel, now very
Many meat packing plants all individually split it in chicken byproduct as a kind of characteristic.Chicken glandular stomach is main in the digestive system of chicken
If the effect of secrete digestive juicess, inwall has many kicks and mucous membrane, if not removing cleaning in process of manufacture
Totally, very unpleasant bad smell can be produced.
Peanut has very high nutritive value, includes abundant fat and protein.Fat contains in peanut according to surveying and determination
Measure as 44%-45%, protein content is 24-36%, sugar content is 20% or so.In peanut also containing abundant vitamin B2, A,
D, E, calcium and iron etc., and contain the multivitamins such as thiamine, riboflavin, niacin.Content of mineral substances is also very abundant, particularly
Containing the necessary amino acid of human body, there is promotion brain cell development, strengthen the function of memory.
The content of the invention
After roasted peanut is tucked into the chicken glandular stomach after processing cleaning by the present invention, stew in soy sauce is carried out, roasted peanut can not only be made
Fragrance fill and fully merged with the halogen fragrance of chicken glandular stomach, even more with unique oral sensations crisp in outer muscle.
Realize the technical scheme is that：A kind of processing method of halogen delicious and crisp core chicken glandular stomach, comprises the following steps：
（1）By following parts by weight preparation raw material：80-100 parts of chicken glandular stomach, 50-80 parts of shelled peanut, 80-100 parts of water, white sugar 0.8-
1.2 parts, 0.6-1 parts of salt, 0.3-0.5 parts of monosodium glutamate, 0.2-0.5 parts of ginger, 0.1-0.2 parts of cooking wine, dark soy sauce 0.1-0.2
Part, 0.1-0.2 parts of dried orange peel, 0.3-0.5 parts of spice liquid, 0.2-0.5 parts of sodium bicarbonate；
（2）Chicken glandular stomach is cleaned by following four step：
A. hot water coagulation is handled：Chicken glandular stomach and sodium bicarbonate are added in 80-85 DEG C of hot water and soaked 3-5 minutes, chicken glandular stomach glues
Film layer solidification denaturation；
B. a tumbling is cleaned：Water and sodium bicarbonate are added in roller, the chicken glandular stomach after hot water coagulation processing in step a is put
Enter tumbling in roller to clean, 10-20 revs/min of drum rotation speed, tumbling time 10-15 minutes treats that mucous layer completely falls off stopping
Tumbling；
C. two tumblings are cleaned：Water is added in roller, the chicken glandular stomach after tumbling cleaning in step b is put into roller
Tumbling is cleaned, 10-20 revs/min of drum rotation speed, tumbling time 10-15 minutes；
D. three tumblings are cleaned：Water is added in roller, the chicken glandular stomach after secondary tumbling is cleaned is put into tumbling in roller, rolled
10-20 revs/min of rotating speed of cylinder, tumbling time 10-15 minutes；
（3）Shelled peanut processing：Shelled peanut is toasted using electric oven, 150-160 DEG C of baking temperature, time 5-8 minute；
（4）By step（3）Shelled peanut after middle baking is tucked into inside the chicken glandular stomach after tri- tumblings of step d cleaning, each chicken
One shelled peanut of glandular stomach plug；
（5）By step（4）The chicken glandular stomach of middle plug shelled peanut is put into stew in soy sauce in halogen soup；
（6）By step（5）Packaging is vacuumized using vacuum retort pouch after chicken glandular stomach cooling after middle stew in soy sauce；
（7）By step（6）In vacuum-packed chicken glandular stomach be put into 80-85 DEG C of water-bath it is sterilized 60 minutes, during sterilization is cooled to
Heart temperature≤25 DEG C, after at 0-4 DEG C refrigerate.
The mass ratio of chicken glandular stomach and sodium bicarbonate is 10 in the step a：（3-5）.
The mass ratio of the step b reclaimed waters and sodium bicarbonate is 100：（0.2-0.5）.
The mass ratio of the step c and step d reclaimed waters and chicken glandular stomach are 100：（40-60）.
The step（5）The raw material of middle halogen soup is prepared by following parts by weight：80-100 parts of water, 0.8-1.2 parts of white sugar, salt
0.6-1 parts, 0.3-0.5 parts of monosodium glutamate, 0.2-0.5 parts of ginger, 0.1-0.2 parts of cooking wine, 0.1-0.2 parts of dark soy sauce, dried orange peel 0.1-
0.2 part, 0.3-0.5 parts of spice liquid.
The step（5）Middle chicken glandular stomach and the mass ratio of halogen soup are（5-8）：（8-10）.
After halogen soup is boiled, chicken glandular stomach is put into halogen soup and continues to heat up, stops heating when temperature reaches 90 DEG C, start to protect
Temperature, holding temperature >=85 DEG C, soaking time 4-5 hours.
The beneficial effects of the invention are as follows：（1）Cleaned using 0.1% hot soda water solidification denaturation method and sodium bicarbonate tumbling
The internal layer mucous membrane of chicken glandular stomach can not only be cleaned and removed by the method for being combined completely, and cleaned chicken glandular stomach does not have raw meat
Stink；（2）The big grain shelled peanut of baking is filled in chicken glandular stomach so that chicken glandular stomach is after stew in soy sauce, shelled peanut water swelling, outside
Shape is full spindle shape, very attractive in appearance, and mouthfeel has unique oral sensations crisp in outer muscle when edible；（3）Halogen delicious and crisp core chicken gland
Stomach product using vacuum retort pouch pack carry out cold sterilization and 0-4 DEG C storage method, not only the shelf-life can reach 3 months
Time, and unique oral sensations and halogen Flavor crisp in the outer muscle of halogen delicious and crisp core chicken glandular stomach can be kept；（4）According to halogen delicious and crisp
The stew in soy sauce proportioning composition of core chicken glandular stomach is due to being that the chicken glandular stomach for filling in toast earthnut rice carries out stew in soy sauce again, the halogen of chicken on local flavor
The baking fragrance of Flavor and shelled peanut is sufficiently mixed, and the fragrance of baking can also be appeared on the basis of the fragrance of stew in soy sauce.
Embodiment
Embodiment 1
A kind of processing method of halogen delicious and crisp core chicken glandular stomach, comprises the following steps：
（1）By following parts by weight preparation raw material：80 parts of chicken glandular stomach, 50 parts of shelled peanut, 80 parts of water, 0.8 part of white sugar, 0.6 part of salt,
0.3 part of monosodium glutamate, 02 part of ginger, 0.1 part of cooking wine, 0.1 part of dark soy sauce, 0.1 part of dried orange peel, 0.3 part of spice liquid, 0.2 part of sodium bicarbonate；
（2）Chicken glandular stomach is cleaned by following four step：Upset is carried out during division processing turns into the spindle tubular of inwall outwardly,
A. hot water coagulation is handled：Chicken glandular stomach and sodium bicarbonate are added in 80 DEG C of hot water and soaked 3 minutes, chicken glandular stomach and little Su
The mass ratio beaten is 10：3, the solidification denaturation of chicken glandular stomach mucous layer；
B. a tumbling is cleaned：The mass ratio of addition water and sodium bicarbonate in roller, water and sodium bicarbonate is 100：0.2, by step
Chicken glandular stomach in a after hot water coagulation processing is put into tumbling in roller and cleaned, 10 revs/min of drum rotation speed, tumbling time 10 minutes,
Treat that mucous layer completely falls off stopping tumbling；
C. two tumblings are cleaned：Water is added in roller, the chicken glandular stomach after tumbling cleaning in step b is put into roller
Tumbling is cleaned, and the mass ratio of water and chicken glandular stomach is 100：40,10 revs/min of drum rotation speed, tumbling time 10 minutes；
D. three tumblings are cleaned：Water is added in roller, the chicken glandular stomach after secondary tumbling is cleaned is put into tumbling in roller, water
Mass ratio with chicken glandular stomach is 100：40,10 revs/min of drum rotation speed, tumbling time 10 minutes；
（3）Shelled peanut processing：Shelled peanut is toasted using electric oven, 150 DEG C of baking temperature, 5 minutes time；Using big grain
Shelled peanut, per kilogram 1000-1200；
（4）By step（3）Shelled peanut after middle baking is tucked into inside the chicken glandular stomach after tri- tumblings of step d cleaning, each chicken
One shelled peanut of glandular stomach plug；
（5）By step（4）The chicken glandular stomach of middle plug shelled peanut is put into stew in soy sauce in halogen soup；The raw material of halogen soup is prepared by following parts by weight：
80 parts of water, 0.8 part of white sugar, 0.6 part of salt, 0.3 part of monosodium glutamate, 0.2 part of ginger, 0.1 part of cooking wine, 0.1 part of dark soy sauce, dried orange peel
0.1 part, 0.3 part of spice liquid；After halogen soup is boiled, chicken glandular stomach is put into halogen soup and continues to heat up, the mass ratio of chicken glandular stomach and halogen soup is
5：8, stop heating when temperature reaches 90 DEG C, start insulation, holding temperature >=85 DEG C, soaking time 4 hours；
（6）By step（5）Packaging is vacuumized using vacuum retort pouch after chicken glandular stomach cooling after middle stew in soy sauce；
（7）By step（6）In vacuum-packed chicken glandular stomach be put into 80 DEG C of water-bath sterilized 60 minutes, sterilization is cooled to center temperature
Degree≤25 DEG C, after at 0-4 DEG C refrigerate.
Embodiment 2
A kind of processing method of halogen delicious and crisp core chicken glandular stomach, comprises the following steps：
（1）By following parts by weight preparation raw material：90 parts of chicken glandular stomach, 75 parts of shelled peanut, 90 parts of water, 1.0 parts of white sugar, 0.8 part of salt,
0.4 part of monosodium glutamate, 0.3 part of ginger, 0.15 part of cooking wine, 0.15 part of dark soy sauce, 0.15 part of dried orange peel, 0.4 part of spice liquid, sodium bicarbonate
0.4 part；
（2）Chicken glandular stomach is cleaned by following four step：Upset is carried out during division processing turns into the spindle tubular of inwall outwardly,
A. hot water coagulation is handled：Chicken glandular stomach and sodium bicarbonate are added in 83 DEG C of hot water and soaked 4 minutes, chicken glandular stomach and little Su
The mass ratio beaten is 10：4, the solidification denaturation of chicken glandular stomach mucous layer；
B. a tumbling is cleaned：The mass ratio of addition water and sodium bicarbonate in roller, water and sodium bicarbonate is 100：0.4, by step
Chicken glandular stomach in a after hot water coagulation processing is put into tumbling in roller and cleaned, 15 revs/min of drum rotation speed, tumbling time 13 minutes,
Treat that mucous layer completely falls off stopping tumbling；
C. two tumblings are cleaned：Water is added in roller, the chicken glandular stomach after tumbling cleaning in step b is put into roller
Tumbling is cleaned, and the mass ratio of water and chicken glandular stomach is 100：50,15 revs/min of drum rotation speed, tumbling time 13 minutes；
D. three tumblings are cleaned：Water is added in roller, the chicken glandular stomach after secondary tumbling is cleaned is put into tumbling in roller, water
Mass ratio with chicken glandular stomach is 100：50,15 revs/min of drum rotation speed, tumbling time 13 minutes；
（3）Shelled peanut processing：Shelled peanut is toasted using electric oven, 155 DEG C of baking temperature, 6 minutes time；Using big grain
Shelled peanut, per kilogram 1000-1200；
（4）By step（3）Shelled peanut after middle baking is tucked into inside the chicken glandular stomach after tri- tumblings of step d cleaning, each chicken
One shelled peanut of glandular stomach plug；
（5）By step（4）The chicken glandular stomach of middle plug shelled peanut is put into stew in soy sauce in halogen soup；The raw material of halogen soup is prepared by following parts by weight：
90 parts of water, 1.0 parts of white sugar, 0.8 part of salt, 0.4 part of monosodium glutamate, 0.4 part of ginger, 0.15 part of cooking wine, 0.15 part of dark soy sauce, dried orange peel
0.15 part, 0.4 part of spice liquid；After halogen soup is boiled, chicken glandular stomach is put into halogen soup and continues to heat up, the mass ratio of chicken glandular stomach and halogen soup is
6：9, stop heating when temperature reaches 90 DEG C, start insulation, holding temperature >=85 DEG C, soaking time 4.5 hours；
（6）By step（5）Packaging is vacuumized using vacuum retort pouch after chicken glandular stomach cooling after middle stew in soy sauce；
（7）By step（6）In vacuum-packed chicken glandular stomach be put into 83 DEG C of water-bath sterilized 60 minutes, sterilization is cooled to center temperature
Degree≤25 DEG C, after at 0-4 DEG C refrigerate.
Embodiment 3
A kind of processing method of halogen delicious and crisp core chicken glandular stomach, comprises the following steps：
（1）By following parts by weight preparation raw material：100 parts of chicken glandular stomach, 80 parts of shelled peanut, 100 parts of water, 1.2 parts of white sugar, 1 part of salt,
0.5 part of monosodium glutamate, 0.5 part of ginger, 0.2 part of cooking wine, 0.2 part of dark soy sauce, 0.2 part of dried orange peel, 0.5 part of spice liquid, sodium bicarbonate 0.5
Part；
（2）Chicken glandular stomach is cleaned by following four step：Upset is carried out during division processing turns into the spindle tubular of inwall outwardly,
A. hot water coagulation is handled：Chicken glandular stomach and sodium bicarbonate are added in 85 DEG C of hot water and soaked 5 minutes, chicken glandular stomach and little Su
The mass ratio beaten is 10：5, the solidification denaturation of chicken glandular stomach mucous layer；
B. a tumbling is cleaned：The mass ratio of addition water and sodium bicarbonate in roller, water and sodium bicarbonate is 100：0.5, by step
Chicken glandular stomach in a after hot water coagulation processing is put into tumbling in roller and cleaned, 20 revs/min of drum rotation speed, tumbling time 15 minutes,
Treat that mucous layer completely falls off stopping tumbling；
C. two tumblings are cleaned：Water is added in roller, the chicken glandular stomach after tumbling cleaning in step b is put into roller
Tumbling is cleaned, and the mass ratio of water and chicken glandular stomach is 100：60,20 revs/min of drum rotation speed, tumbling time 15 minutes；
D. three tumblings are cleaned：Water is added in roller, the chicken glandular stomach after secondary tumbling is cleaned is put into tumbling in roller, water
Mass ratio with chicken glandular stomach is 100：60,20 revs/min of drum rotation speed, tumbling time 15 minutes；
（3）Shelled peanut processing：Shelled peanut is toasted using electric oven, 160 DEG C of baking temperature, 8 minutes time；Using big grain
Shelled peanut, per kilogram 1000-1200；
（4）By step（3）Shelled peanut after middle baking is tucked into inside the chicken glandular stomach after tri- tumblings of step d cleaning, each chicken
One shelled peanut of glandular stomach plug；
（5）By step（4）The chicken glandular stomach of middle plug shelled peanut is put into stew in soy sauce in halogen soup；The raw material of halogen soup is prepared by following parts by weight：
100 parts of water, 1.2 parts of white sugar, 1 part of salt, 0.5 part of monosodium glutamate, 0.5 part of ginger, 0.2 part of cooking wine, 0.2 part of dark soy sauce, dried orange peel 0.2
Part, 0.5 part of spice liquid；After halogen soup is boiled, chicken glandular stomach is put into halogen soup and continues to heat up, the mass ratio of chicken glandular stomach and halogen soup is 8：
10, stop heating when temperature reaches 90 DEG C, start insulation, holding temperature >=85 DEG C, soaking time 5 hours；
（6）By step（5）Packaging is vacuumized using vacuum retort pouch after chicken glandular stomach cooling after middle stew in soy sauce；
（7）By step（6）In vacuum-packed chicken glandular stomach be put into 85 DEG C of water-bath sterilized 60 minutes, sterilization is cooled to center temperature
Degree≤25 DEG C, after at 0-4 DEG C refrigerate.
Claims (7)
1. a kind of processing method of halogen delicious and crisp core chicken glandular stomach, it is characterised in that comprise the following steps：
（1）By following parts by weight preparation raw material：80-100 parts of chicken glandular stomach, 50-80 parts of shelled peanut, 80-100 parts of water, white sugar 0.8-
1.2 parts, 0.6-1 parts of salt, 0.3-0.5 parts of monosodium glutamate, 0.2-0.5 parts of ginger, 0.1-0.2 parts of cooking wine, dark soy sauce 0.1-0.2
Part, 0.1-0.2 parts of dried orange peel, 0.3-0.5 parts of spice liquid, 0.2-0.5 parts of sodium bicarbonate；
（2）Chicken glandular stomach is cleaned by following four step：
A. hot water coagulation is handled：Chicken glandular stomach and sodium bicarbonate are added in 80-85 DEG C of hot water and soaked 3-5 minutes, chicken glandular stomach glues
Film layer solidification denaturation；
B. a tumbling is cleaned：Water and sodium bicarbonate are added in roller, the chicken glandular stomach after hot water coagulation processing in step a is put
Enter tumbling in roller to clean, 10-20 revs/min of drum rotation speed, tumbling time 10-15 minutes treats that mucous layer completely falls off stopping
Tumbling；
C. two tumblings are cleaned：Water is added in roller, the chicken glandular stomach after tumbling cleaning in step b is put into roller
Tumbling is cleaned, 10-20 revs/min of drum rotation speed, tumbling time 10-15 minutes；
D. three tumblings are cleaned：Water is added in roller, the chicken glandular stomach after secondary tumbling is cleaned is put into tumbling in roller, rolled
10-20 revs/min of rotating speed of cylinder, tumbling time 10-15 minutes；
（3）Shelled peanut processing：Shelled peanut is toasted using electric oven, 150-160 DEG C of baking temperature, time 5-8 minute；
（4）By step（3）Shelled peanut after middle baking is tucked into inside the chicken glandular stomach after tri- tumblings of step d cleaning, each chicken
One shelled peanut of glandular stomach plug；
（5）By step（4）The chicken glandular stomach of middle plug shelled peanut is put into stew in soy sauce in halogen soup；
（6）By step（5）Packaging is vacuumized using vacuum retort pouch after chicken glandular stomach cooling after middle stew in soy sauce；
（7）By step（6）In vacuum-packed chicken glandular stomach be put into 80-85 DEG C of water-bath it is sterilized 60 minutes, during sterilization is cooled to
Heart temperature≤25 DEG C, after at 0-4 DEG C refrigerate.
2. the processing method of halogen delicious and crisp core chicken glandular stomach according to claim 1, it is characterised in that：Chicken gland in the step a
The mass ratio of stomach and sodium bicarbonate is 10：（3-5）.
3. the processing method of halogen delicious and crisp core chicken glandular stomach according to claim 1, it is characterised in that：The step b reclaimed waters and
The mass ratio of sodium bicarbonate is 100：（0.2-0.5）.
4. the processing method of halogen delicious and crisp core chicken glandular stomach according to claim 1, it is characterised in that：The step c and step d
The mass ratio of reclaimed water and chicken glandular stomach is 100：（40-60）.
5. the processing method of halogen delicious and crisp core chicken glandular stomach according to claim 1, it is characterised in that the step（5）Middle halogen
The raw material of soup is prepared by following parts by weight：80-100 parts of water, 0.8-1.2 parts of white sugar, 0.6-1 parts of salt, 0.3-0.5 parts of monosodium glutamate,
0.2-0.5 parts of ginger, 0.1-0.2 parts of cooking wine, 0.1-0.2 parts of dark soy sauce, 0.1-0.2 parts of dried orange peel, 0.3-0.5 parts of spice liquid.
6. the processing method of halogen delicious and crisp core chicken glandular stomach according to claim 1, it is characterised in that the step（5）Middle chicken
Glandular stomach and the mass ratio of halogen soup are（5-8）：（8-10）.
7. the processing method of halogen delicious and crisp core chicken glandular stomach according to claim 7, it is characterised in that：After halogen soup is boiled, by chicken
The halogen soup that glandular stomach is put into continues to heat up, and stops heating when temperature reaches 90 DEG C, starts insulation, holding temperature >=85 DEG C, during insulation
Between 4-5 hours.
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| CN102461711A (en) * | 2010-11-14 | 2012-05-23 | 重庆市黔江区黔双科技有限公司 | Preparation method of candied date peanuts |
| CN103519207A (en) * | 2013-09-17 | 2014-01-22 | 开原市嬴德肉禽有限责任公司 | Seasoning food taking chicken esophagi and glandular stomachs as raw materials |
| CN105211889A (en) * | 2015-10-25 | 2016-01-06 | 宁静 | A kind of jujube flower food |
| CN105639607A (en) * | 2016-03-28 | 2016-06-08 | 倪志辉 | Chicken peanut chili sauce and preparation method thereof |
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