CN107242459A - A kind of spiced chicken row and preparation method thereof - Google Patents
A kind of spiced chicken row and preparation method thereof Download PDFInfo
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- CN107242459A CN107242459A CN201710577679.4A CN201710577679A CN107242459A CN 107242459 A CN107242459 A CN 107242459A CN 201710577679 A CN201710577679 A CN 201710577679A CN 107242459 A CN107242459 A CN 107242459A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 229920000881 Modified starch Polymers 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 14
- 240000002234 Allium sativum Species 0.000 claims abstract description 13
- 235000004611 garlic Nutrition 0.000 claims abstract description 13
- 239000008159 sesame oil Substances 0.000 claims abstract description 13
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 13
- 235000013599 spices Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000010654 Melissa officinalis Nutrition 0.000 claims abstract description 12
- 244000062730 Melissa officinalis Species 0.000 claims abstract description 12
- 239000000865 liniment Substances 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 4
- 238000005238 degreasing Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 230000003902 lesion Effects 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 244000144977 poultry Species 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 230000008901 benefit Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 5
- 230000003750 conditioning effect Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000002834 transmittance Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of spiced chicken row, it is characterised in that includes the raw material of following parts by weight：80 120 parts of the big brisket of chicken, 8.5 10.5 parts of spice, 15 parts of modified corn starch, 0.3 0.7 parts of five-spice powder, 0.1 part of chicken balm, 0.05 part of sesame oil, 1.8 3.6 parts of mashed garlic, 12 22 parts of frozen water.The invention also discloses a kind of preparation method of above-mentioned spiced chicken row.By adopting the above-described technical solution, the invention has the advantages that：Gained spiced chicken row's unique flavor of the invention, it is delicate mouthfeel, soft, it is easy to digestion and to absorb, it is beneficial to people healthy.
Description
Technical field
The present invention relates to food processing field, specifically a kind of spiced chicken row and preparation method thereof.
Background technology
With the development and growth in the living standard of society, increasing people begin to focus on Food safety and health and asked
Topic, but while socio-economic development, the rhythm of life of people is also increasingly faster, therefore, prefabricated conditioning food meet the tendency of and
It is raw.
The advantage of prefabricated conditioning food is to cook simply, eats fast, can save the time, non-for working clan
It is often convenient, but shortcoming is also clearly, and often taste is single for prefabricated conditioning food, and mouthfeel is poor, is difficult to be absorbed by the body and disappears
Change, influence people are healthy.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of spiced chicken row and preparation method thereof.
To achieve the above object, the technical solution adopted by the present invention is：A kind of spiced chicken row, includes the original of following parts by weight
Material：Chicken is big brisket 80-120 parts, 8.5-10.5 parts of spice, 1-5 parts of modified corn starch, 0.3-0.7 parts of five-spice powder, and chicken is fragrant
0.1 part of cream, 0.05 part of sesame oil, 1.8-3.6 parts of mashed garlic, 12-22 parts of frozen water.
Preferably, a kind of spiced chicken row, includes the raw material of following parts by weight：100 parts of the big brisket of chicken, spice 9.72
Part, 3 parts of modified corn starch, 0.5 part of five-spice powder, 0.1 part of chicken balm, 0.05 part of sesame oil, 2.7 parts of mashed garlic, 17 parts of frozen water.
Preferably, a kind of spiced chicken row, its preparation method comprises the following steps：
First, pretreatment of raw material：
Select foreign, free from extraneous odour, the qualified new big brisket of freshly-slaughtered poultry without lesion and go chunk, degreasing, piece is into 142-147g/ pieces
Heart-shaped raw material, it is desirable to which thickness is uniform, centre can not piece break；
2nd, tumbling：
Spice, chicken balm, sesame oil and mashed garlic and frozen water are mixed evenly to form tumbling in advance according to recipe requirements
Liquid, load weighted raw material is poured into tumbler, tumbler is sealed, and vacuumizes 0.08MPa, 4 revs/min of rotating speed, continuously
Modified corn starch and five-spice powder, are then uniformly sprinkled into by tumbling 30 minutes, vacuumize 0.08MPa, 6 revs/min of rotating speed, continuous rolling
Rub 20 minutes, discharging to pickled pond；
3rd, pickle：
Raw material after tumbling is pickled 14~18 hours in 0~4 DEG C of environment；
4th, balance：
By the raw material pickled pendulum on refrigerator tray, note deploying meat, tumbling is terminated into rear remaining tumbling liquid is evenly coated in
On product, distance is left between product, it is to avoid adhesion；
5th, it is quick-frozen：
The good product of balance is entered into mono-frozen machine or quick freezing repository freezes to -18 DEG C of product center temperature；
6th, product are examined：
By weight, shape and the bad removal of color and luster, inspection of foreign substance in product；
7th, pack：
Qualified product will be examined to be packed with every bag of 1kg, 10 bags of specifications per case；
8th, storage keeping：
Taken care of in the freezer that packaged product is sent into -18 DEG C.
In the above-mentioned technical solutions, the present invention with the addition of five-spice powder, is that prefabricated chicken row product adds new local flavor, makes one
Selection more diversification.
In addition, the present invention with the addition of modified corn starch, the reduction of its light transmittance, resistance to acids and bases, mechanical resistant processing, resistant to shearing
Property enhancing, gelling performance improves, can effectively improve the retentiveness and tenderness of Fresh Grade Breast, improve mouthfeel.
By adopting the above-described technical solution, the invention has the advantages that：Gained spiced chicken air draft taste of the invention
Uniqueness, it is delicate mouthfeel, soft, it is easy to digestion and to absorb, it is beneficial to people healthy.
Embodiment
In conjunction with specific embodiment, the present invention will be further described.
Embodiment one：A kind of spiced chicken row, includes the raw material of following parts by weight：80 parts of the big brisket of chicken, 8.5 parts of spice,
1 part of modified corn starch, 0.3 part of five-spice powder, 0.1 part of chicken balm, 0.05 part of sesame oil, 1.8 parts of mashed garlic, 12 parts of frozen water.
Embodiment two：A kind of spiced chicken row, includes the raw material of following parts by weight：100 parts of the big brisket of chicken, spice 9.72
Part, 3 parts of modified corn starch, 0.5 part of five-spice powder, 0.1 part of chicken balm, 0.05 part of sesame oil, 2.7 parts of mashed garlic, 17 parts of frozen water.
Embodiment three：A kind of spiced chicken row, includes the raw material of following parts by weight：120 parts of the big brisket of chicken, spice 10.5
Part, 5 parts of modified corn starch, 0.7 part of five-spice powder, 0.1 part of chicken balm, 0.05 part of sesame oil, 3.6 parts of mashed garlic, 22 parts of frozen water.
Example IV：A kind of spiced chicken row, includes the raw material of following parts by weight：90 parts of the big brisket of chicken, 9.2 parts of spice,
2 parts of modified corn starch, 0.4 part of five-spice powder, 0.1 part of chicken balm, 0.05 part of sesame oil, 2.3 parts of mashed garlic, 14 parts of frozen water.
Embodiment five：A kind of spiced chicken row, includes the raw material of following parts by weight：115 parts of the big brisket of chicken, spice 10.3
Part, 4 parts of modified corn starch, 0.6 part of five-spice powder, 0.1 part of chicken balm, 0.05 part of sesame oil, 3.4 parts of mashed garlic, 20 parts of frozen water.
Embodiment six：Raw material and its parts by weight in the embodiment is substantially identical with embodiment one, but without corn
Converted starch.
A kind of spiced chicken row, its preparation method comprises the following steps：
First, pretreatment of raw material：
Select foreign, free from extraneous odour, the qualified new big brisket of freshly-slaughtered poultry without lesion and go chunk, degreasing, piece is into 142-147g/ pieces
Heart-shaped raw material, it is desirable to which thickness is uniform, centre can not piece break；
2nd, tumbling：
Spice, chicken balm, sesame oil and mashed garlic and frozen water are mixed evenly to form tumbling in advance according to recipe requirements
Liquid, load weighted raw material is poured into tumbler, tumbler is sealed, and vacuumizes 0.08MPa, 4 revs/min of rotating speed, continuously
Modified corn starch and five-spice powder, are then uniformly sprinkled into by tumbling 30 minutes, vacuumize 0.08MPa, 6 revs/min of rotating speed, continuous rolling
Rub 20 minutes, discharging to pickled pond；
3rd, pickle：
Raw material after tumbling is pickled 14~18 hours in 0~4 DEG C of environment；
4th, balance：
By the raw material pickled pendulum on refrigerator tray, note deploying meat, tumbling is terminated into rear remaining tumbling liquid is evenly coated in
On product, distance is left between product, it is to avoid adhesion；
5th, it is quick-frozen：
The good product of balance is entered into mono-frozen machine or quick freezing repository freezes to -18 DEG C of product center temperature；
6th, product are examined：
By weight, shape and the bad removal of color and luster, inspection of foreign substance in product；
7th, pack：
Qualified product will be examined to be packed with every bag of 1kg, 10 bags of specifications per case；
8th, storage keeping：
Taken care of in the freezer that packaged product is sent into -18 DEG C.
Wherein, during the spiced chicken row being previously mentioned in process embodiment six, without modified corn starch.
Here is that the evaluation and test of sense organ degree is made to embodiment one to embodiment six：
The sensory evaluation scores standard of table 1
The sensory evaluation scores result of table 2
As shown in Table 2, embodiment one to embodiment five with the addition of after modified corn starch, in mouthfeel, local flavor, elasticity, tissue shape
Embodiment six, i.e. control group are superior in terms of state, the property initiated and fluid loss characteristics, especially in terms of local flavor, with notable difference.
General principle, principal character and the advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (3)
1. a kind of spiced chicken row, it is characterised in that include the raw material of following parts by weight：Chicken is big brisket 80-120 parts, spice
8.5-10.5 parts, 1-5 parts of modified corn starch, 0.3-0.7 parts of five-spice powder, 0.1 part of chicken balm, 0.05 part of sesame oil, mashed garlic
1.8-3.6 part, 12-22 parts of frozen water.
2. a kind of spiced chicken row according to claim 1, it is characterised in that include the raw material of following parts by weight：The big chest of chicken
100 parts of meat, 9.72 parts of spice, 3 parts of modified corn starch, 0.5 part of five-spice powder, 0.1 part of chicken balm, 0.05 part of sesame oil,
2.7 parts of mashed garlic, 17 parts of frozen water.
3. a kind of spiced chicken row according to claim 1 or 2, it is characterised in that its preparation method comprises the following steps：
First, pretreatment of raw material：
Select foreign, free from extraneous odour, the qualified new big brisket of freshly-slaughtered poultry without lesion and go chunk, degreasing, piece is into 142-147g/ pieces
Heart-shaped raw material, it is desirable to which thickness is uniform, centre can not piece break；
2nd, tumbling：
Spice, chicken balm, sesame oil and mashed garlic and frozen water are mixed evenly to form tumbling in advance according to recipe requirements
Liquid, load weighted raw material is poured into tumbler, tumbler is sealed, and vacuumizes 0.08MPa, 4 revs/min of rotating speed, continuously
Modified corn starch and five-spice powder, are then uniformly sprinkled into by tumbling 30 minutes, vacuumize 0.08MPa, 6 revs/min of rotating speed, continuous rolling
Rub 20 minutes, discharging to pickled pond；
3rd, pickle：
Raw material after tumbling is pickled 14~18 hours in 0~4 DEG C of environment；
4th, balance：
By the raw material pickled pendulum on refrigerator tray, note deploying meat, tumbling is terminated into rear remaining tumbling liquid is evenly coated in
On product, distance is left between product, it is to avoid adhesion；
5th, it is quick-frozen：
The good product of balance is entered into mono-frozen machine or quick freezing repository freezes to -18 DEG C of product center temperature；
6th, product are examined：
By weight, shape and the bad removal of color and luster, inspection of foreign substance in product；
7th, pack：
Qualified product will be examined to be packed with every bag of 1kg, 10 bags of specifications per case；
8th, storage keeping：
Taken care of in the freezer that packaged product is sent into -18 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710577679.4A CN107242459A (en) | 2017-07-15 | 2017-07-15 | A kind of spiced chicken row and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710577679.4A CN107242459A (en) | 2017-07-15 | 2017-07-15 | A kind of spiced chicken row and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107242459A true CN107242459A (en) | 2017-10-13 |
Family
ID=60014887
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710577679.4A Withdrawn CN107242459A (en) | 2017-07-15 | 2017-07-15 | A kind of spiced chicken row and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN107242459A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110269199A (en) * | 2019-07-04 | 2019-09-24 | 山东三涛食品有限公司 | A kind of preparation method of the big chicken cutlet of gold salted egg |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104921170A (en) * | 2015-06-03 | 2015-09-23 | 全椒县福润禽业有限公司 | Spiced chicken cutlet with effects of soothing livers and lowering blood pressure, and preparation method of spiced chicken cutlet |
| CN106261873A (en) * | 2016-08-16 | 2017-01-04 | 山东佳士博食品有限公司 | A kind of fragrant chicken with several spices row and preparation method thereof |
-
2017
- 2017-07-15 CN CN201710577679.4A patent/CN107242459A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104921170A (en) * | 2015-06-03 | 2015-09-23 | 全椒县福润禽业有限公司 | Spiced chicken cutlet with effects of soothing livers and lowering blood pressure, and preparation method of spiced chicken cutlet |
| CN106261873A (en) * | 2016-08-16 | 2017-01-04 | 山东佳士博食品有限公司 | A kind of fragrant chicken with several spices row and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110269199A (en) * | 2019-07-04 | 2019-09-24 | 山东三涛食品有限公司 | A kind of preparation method of the big chicken cutlet of gold salted egg |
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Application publication date: 20171013 |