CN107279792A - A kind of rattan green pepper chicken row and its manufacture craft - Google Patents
A kind of rattan green pepper chicken row and its manufacture craft Download PDFInfo
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- CN107279792A CN107279792A CN201710571432.1A CN201710571432A CN107279792A CN 107279792 A CN107279792 A CN 107279792A CN 201710571432 A CN201710571432 A CN 201710571432A CN 107279792 A CN107279792 A CN 107279792A
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- rattan green
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 96
- 241000345998 Calamus manan Species 0.000 title claims abstract description 44
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 44
- 240000008384 Capsicum annuum var. annuum Species 0.000 title claims abstract description 44
- 235000012950 rattan cane Nutrition 0.000 title claims abstract description 44
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 30
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 229920002472 Starch Polymers 0.000 claims abstract description 20
- 239000000853 adhesive Substances 0.000 claims abstract description 20
- 230000001070 adhesive effect Effects 0.000 claims abstract description 20
- 235000019698 starch Nutrition 0.000 claims abstract description 20
- 239000008107 starch Substances 0.000 claims abstract description 20
- 238000009955 starching Methods 0.000 claims abstract description 18
- 239000000203 mixture Substances 0.000 claims abstract description 17
- 229920000881 Modified starch Polymers 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 244000062730 Melissa officinalis Species 0.000 claims abstract description 15
- 235000010654 Melissa officinalis Nutrition 0.000 claims abstract description 15
- 239000000865 liniment Substances 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 15
- 235000013599 spices Nutrition 0.000 claims abstract description 14
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 11
- 235000012045 salad Nutrition 0.000 claims abstract description 11
- 241000206607 Porphyra umbilicalis Species 0.000 claims abstract description 9
- 108010073771 Soybean Proteins Proteins 0.000 claims description 9
- 229920000223 polyglycerol Polymers 0.000 claims description 9
- 235000019710 soybean protein Nutrition 0.000 claims description 9
- -1 sucrose fatty ester Chemical class 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 239000005720 sucrose Substances 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 6
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 6
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 230000003902 lesion Effects 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims description 3
- 244000144977 poultry Species 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
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- 238000005481 NMR spectroscopy Methods 0.000 description 2
- 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 description 2
- 230000001965 increasing effect Effects 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 1
- 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 description 1
- WHXSMMKQMYFTQS-UHFFFAOYSA-N Lithium Chemical compound [Li] WHXSMMKQMYFTQS-UHFFFAOYSA-N 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000005281 excited state Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 229910052744 lithium Inorganic materials 0.000 description 1
- 239000000395 magnesium oxide Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000001225 nuclear magnetic resonance method Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
- A23L13/57—Coating with a layer or stuffing
-
- 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
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Grain Derivatives (AREA)
Abstract
The invention discloses a kind of rattan green pepper chicken row, by the big brisket of chicken is through tumbling, starching and wraps up in chaff and is made, it is characterised in that include the raw material of following parts by weight：90 110 parts of the big brisket of chicken, 0.5 1 parts of modified corn starch, 8.2 8.7 parts of spice, 0.5 1.5 parts of emulsifying agent, 0.2 0.6 parts of rattan green pepper powder, 0.2 0.8 parts of salad oil, 0.05 0.15 parts of chicken balm, 0.1 0.3 parts of sodium acid carbonate, 18 24 parts of frozen water；Also include 20 30 parts of starch adhesive, mix 90 110 parts of chaff.The invention also discloses a kind of manufacture craft of above-mentioned rattan green pepper chicken row.By adopting the above-described technical solution, the invention has the advantages that：The present invention handles the big brisket depickling of chicken, adds emulsifying agent and added in chaff is wrapped up in the technological means such as green laver when making by sodium acid carbonate, make vivid gained rattan green pepper chicken row outward appearance, delicate mouthfeel, unique flavor, retentiveness and tenderness are good, and are easy to digest and absorb.
Description
Technical field
The present invention relates to food processing field, specifically a kind of rattan green pepper chicken row and its manufacture craft.
Background technology
It is well known that the big brisket of chicken is although nutritious, but it is due to that itself is in middle acidity, taste is partially puckery, Er Qiejing
After the processing such as traditional fried or boiling, meat is coarse, palatability is poor, causes its retentiveness and tenderness also to be had a greatly reduced quality, and
Chicken belongs to indigestibility food in itself.
In the prior art, patent publication No. proposes " a kind of rattan green pepper local flavor for the Chinese patent of " CN103976324A "
In quick-frozen Fresh Grade Breast seasoning formula and its application method ", the patent, the retentiveness of the improvement big brisket of chicken and the method for tenderness are main
Realized by adding the phosphatic means of compounding, but only seem single unavoidably by this means, its improvement
Also well imagine, further, since chicken is difficult to digest and absorb in itself, and the patent is not made at large to this aspect yet
Explain therefore, how farthest to improve the retentiveness and tenderness of the big brisket of chicken, and how to lift chicken to greatest extent big
The delicate mouthfeel degree of brisket after processing, and be easy to digest and absorb, become for this area technical problem urgently to be resolved hurrily it
One.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of rattan green pepper chicken row and its manufacture craft.
To achieve the above object, the technical solution adopted by the present invention is：A kind of rattan green pepper chicken row, by the big brisket of chicken through tumbling,
Starching and wrap up in chaff and be made, include the raw material of following parts by weight：Chicken is big brisket 90-110 parts, 0.5-1 parts of modified corn starch, fragrant pungent
8.2-8.7 parts of material, 0.5-1.5 parts of emulsifying agent, 0.2-0.6 parts of rattan green pepper powder, 0.2-0.8 parts of salad oil, chicken balm 0.05-0.15
Part, 0.1-0.3 parts of sodium acid carbonate, 18-24 parts of frozen water；
Also include 20-30 parts of starch adhesive, mix 90-110 parts of chaff.
Preferably, a kind of rattan green pepper chicken row, by the big brisket of chicken is through tumbling, starching and wraps up in chaff and is made, including following parts by weight
Raw material：100 parts of the big brisket of chicken, 1 part of modified corn starch, 8.45 parts of spice, 1 part of emulsifying agent, 0.4 part of rattan green pepper powder, salad
0.5 part of oil, 0.1 part of chicken balm, 21 parts of frozen water；
Also include 25 parts of starch adhesive, mix 100 parts of chaff.
Preferably, a kind of rattan green pepper chicken row, the emulsifying agent is by soybean protein isolate, six polyglycerol monostearates and sugarcane
One or more of compositions in sugar fatty acid ester.
Preferably, a kind of rattan green pepper chicken row, every part of starch adhesive includes 5 parts of 20 parts of flour and frozen water.
Preferably, a kind of rattan green pepper chicken row, every part of mixing chaff includes 98 parts of the special chaff of 2# chicken rows and green laver broken 2
Part.
Preferably, a kind of above-mentioned rattan green pepper chicken row, its manufacture craft comprises the following steps：
First, pretreatment of raw material：
1st, the qualified new big brisket of freshly-slaughtered poultry by foreign, free from extraneous odour, without lesion cuts into width 6-7cm, length 10- with slicer
11cm, every piece of weight 42-47g, are shaped as heart, in the process it is noted that：The big brisket piece thickness of chicken after cutting is uniform, keeps
Regular shape；
2nd, that the flour and frozen water of formula ratio are mixed into starch adhesive is stand-by；
3rd, it is the special chaff of 2# chicken rows of formula ratio and green laver is broken well mixed, chaff must be mixed stand-by；
2nd, depickling is handled：
The sodium acid carbonate of formula ratio is taken, appropriate frozen water is added and sodium bicarbonate solution is made, the big brisket of the chicken of well cutting is put into
In sodium bicarbonate solution, 1-2h is soaked, until the pH value of the big brisket of chicken is determined as between 6.5-7.5；
3rd, tumbling：
The modified corn starch of formula ratio, spice, salad oil and chicken balm and frozen water are mixed evenly to be formed in advance
Tumbling liquid, the big brisket of chicken that formula ratio is handled well is poured into tumbler, and tumbler is sealed, 0.08MPa is vacuumized, and is turned
4 revs/min of speed, continuous tumbling 35 minutes, then the emulsifying agent of formula ratio and rattan green pepper powder are uniformly sprinkled into, vacuumize 0.08MPa, rotating speed
4 revs/min, continuous tumbling 10 minutes, discharging to pickled pond；
4th, emulsify：
Product after tumbling is emulsified 14~18 hours in 0~4 DEG C of environment；
5th, starching：
The product emulsified is poured into tumbler, by step（One）In the starch adhesive that makes add, vacuumize 0.08MPa, rotating speed 4
Rev/min, continuous tumbling 10 minutes, discharging；
6th, chaff is wrapped up in：
The good product of starching is wrapped up in into last layer step with particular manufacturing craft（One）In the mixing chaff that makes, during chaff is wrapped up in, to note
Anticipate and the part for revealing meat is carried out in time to mend chaff processing, to ensure that it is uniform that product appearance wraps up in chaff；
7th, balance：
The product for having wrapped up in chaff is put on refrigerator tray, distance is left between product, it is to avoid adhesion；
8th, it is quick-frozen：
The product for setting disk is entered into mono-frozen machine or quick freezing repository freezes to -18 DEG C of product center temperature；
9th, product are examined：
By weight, shape and the bad removal of color and luster, inspection of foreign substance, finished weight in product：80-90g/ pieces；
Tenth, pack：
10 every bag, 0.85kg/ bags, 10 bags according to specific requirement per casees or adjusting；
11, be put in storage：
Taken care of in the freezer that packaged product is sent into -18 DEG C.
In the above-mentioned technical solutions, the present invention also added green laver in the raw material for wrap up in chaff, and green laver has unique
Fragrance and green, color is increased to food, makes us increasing appetite, ash content, vitamin, the egg such as calcareous, the magnesia, lithium contained simultaneously
The amino acid such as propylhomoserin enrich, with higher nutritive value.
The present invention carries out depickling processing by sodium acid carbonate to the big brisket of chicken, the pH value of the big brisket of chicken is controlled in 6.5-
Between 7.5, by above-mentioned processing, it can effectively solve the problem that there is the defect of puckery mouth after the big brisket processing of chicken.
The present invention with the addition of modified corn starch, can effectively improve the protein structure of the big brisket of chicken, is conducive to emulsifying agent
With the absorption of condiment, it is more tasty, strengthen its retentiveness, lifting tenderness and mouthfeel.
The emulsifying agent used on the present invention, emulsifying agent is by soybean protein isolate, six polyglycerol monostearates and sucrose
One or more of compositions in fatty acid ester, either soybean protein isolate, six polyglycerol monostearates or sucrose are fatty
Acid esters or being combined with each other between them, can act as improvement protein network structure, enhancing retentiveness and lifting tenderness
With the effect of mouthfeel.
By adopting the above-described technical solution, the invention has the advantages that：The present invention passes through carbonic acid when making
Hydrogen sodium handles the big brisket depickling of chicken, adds emulsifying agent and the technological means such as green laver are added in chaff is wrapped up in, and makes gained rattan green pepper
Chicken row outward appearance is vivid, delicate mouthfeel, unique flavor, and retentiveness and tenderness are good, and are easy to digest and absorb.
Embodiment
In conjunction with specific embodiment, the present invention will be further described.
Embodiment one：A kind of rattan green pepper chicken row, by the big brisket of chicken is through tumbling, starching and wraps up in chaff and is made, including following parts by weight
Raw material：90 parts of the big brisket of chicken, 0.5 part of modified corn starch, 8.2 parts of spice, 0.5 part of emulsifying agent, 0.2 part of rattan green pepper powder, color
Draw 0.2 part of oil, 0.05 part of chicken balm, 0.1 part of sodium acid carbonate, 18 parts of frozen water；
Also include 20 parts of starch adhesive, mix 90 parts of chaff.
The emulsifying agent used in the embodiment is soybean protein isolate.
Embodiment two：A kind of rattan green pepper chicken row, by the big brisket of chicken is through tumbling, starching and wraps up in chaff and is made, including following parts by weight
Raw material：100 parts of the big brisket of chicken, 1 part of modified corn starch, 8.45 parts of spice, 1 part of emulsifying agent, 0.4 part of rattan green pepper powder, salad
0.5 part of oil, 0.1 part of chicken balm, 21 parts of frozen water；
Also include 25 parts of starch adhesive, mix 100 parts of chaff.
The emulsifying agent used in the embodiment is six polyglycerol monostearate.
Embodiment three：A kind of rattan green pepper chicken row, by the big brisket of chicken is through tumbling, starching and wraps up in chaff and is made, including following parts by weight
Raw material：110 parts of the big brisket of chicken, 1 part of modified corn starch, 8.7 parts of spice, 1.5 parts of emulsifying agent, 0.6 part of rattan green pepper powder, salad
0.8 part of oil, 0.15 part of chicken balm, 0.3 part of sodium acid carbonate, 24 parts of frozen water；
Also include 30 parts of starch adhesive, mix 110 parts of chaff.
The emulsifying agent used in the embodiment is sucrose fatty ester.
Example IV：A kind of rattan green pepper chicken row, by the big brisket of chicken is through tumbling, starching and wraps up in chaff and is made, including following parts by weight
Raw material：95 parts of the big brisket of chicken, 0.6 part of modified corn starch, 8.3 parts of spice, 0.6 part of emulsifying agent, 0.3 part of rattan green pepper powder, color
Draw 0.3 part of oil, 0.08 part of chicken balm, 0.15 part of sodium acid carbonate, 19 parts of frozen water；
Also include 21 parts of starch adhesive, mix 95 parts of chaff.
The emulsifying agent used in the embodiment is soybean protein isolate and six polyglycerol monostearates according to 1:1 ratio
Mix.
Embodiment five：A kind of rattan green pepper chicken row, by the big brisket of chicken is through tumbling, starching and wraps up in chaff and is made, including following parts by weight
Raw material：108 parts of the big brisket of chicken, 0.8 part of modified corn starch, 8.6 parts of spice, 1.4 parts of emulsifying agent, 0.5 part of rattan green pepper powder, color
Draw 0.7 part of oil, 0.13 part of chicken balm, 0.25 part of sodium acid carbonate, 23 parts of frozen water；
Also include 28 parts of starch adhesive, mix 108 parts of chaff.
The emulsifying agent used in the embodiment is soybean protein isolate and sucrose fatty ester according to 1:1 ratio mixing and
Into.
Embodiment six：A kind of rattan green pepper chicken row, by the big brisket of chicken is through tumbling, starching and wraps up in chaff and is made, including following parts by weight
Raw material：92 parts of the big brisket of chicken, 0.6 part of modified corn starch, 8.3 parts of spice, 0.6 part of emulsifying agent, 0.3 part of rattan green pepper powder, color
Draw 0.3 part of oil, 0.07 part of chicken balm, 0.16 part of sodium acid carbonate, 19 parts of frozen water；
Also include 23 parts of starch adhesive, mix 92 parts of chaff.
The emulsifying agent used in the embodiment is six polyglycerol monostearates and sucrose fatty ester according to 1:1 ratio
Mix.
Embodiment seven：A kind of rattan green pepper chicken row, by the big brisket of chicken is through tumbling, starching and wraps up in chaff and is made, including following parts by weight
Raw material：105 parts of the big brisket of chicken, 0.8 part of modified corn starch, 8.5 parts of spice, 1.4 parts of emulsifying agent, 0.45 part of rattan green pepper powder,
0.7 part of salad oil, 0.13 part of chicken balm, 0.26 part of sodium acid carbonate, 22 parts of frozen water；
Also include 28 parts of starch adhesive, mix 105 parts of chaff.
The emulsifying agent used in the embodiment is soybean protein isolate, six polyglycerol monostearates and sucrose fatty ester
According to 1:1:1 ratio is mixed.
A kind of rattan green pepper chicken row mentioned in above-described embodiment, its manufacture craft comprises the following steps：
First, pretreatment of raw material：
1st, the qualified new big brisket of freshly-slaughtered poultry by foreign, free from extraneous odour, without lesion cuts into width 6-7cm, length 10- with slicer
11cm, every piece of weight 42-47g, are shaped as heart, in the process it is noted that：The big brisket piece thickness of chicken after cutting is uniform, keeps
Regular shape；
2nd, that the flour and frozen water of formula ratio are mixed into starch adhesive is stand-by；
3rd, it is the special chaff of 2# chicken rows of formula ratio and green laver is broken well mixed, chaff must be mixed stand-by；
2nd, depickling is handled：
The sodium acid carbonate of formula ratio is taken, appropriate frozen water is added and sodium bicarbonate solution is made, the big brisket of the chicken of well cutting is put into
In sodium bicarbonate solution, 1-2h is soaked, until the pH value of the big brisket of chicken is determined as between 6.5-7.5；
3rd, tumbling：
The modified corn starch of formula ratio, spice, salad oil and chicken balm and frozen water are mixed evenly to be formed in advance
Tumbling liquid, the big brisket of chicken that formula ratio is handled well is poured into tumbler, and tumbler is sealed, 0.08MPa is vacuumized, and is turned
4 revs/min of speed, continuous tumbling 35 minutes, then the emulsifying agent of formula ratio and rattan green pepper powder are uniformly sprinkled into, vacuumize 0.08MPa, rotating speed
4 revs/min, continuous tumbling 10 minutes, discharging to pickled pond；
4th, emulsify：
Product after tumbling is emulsified 14~18 hours in 0~4 DEG C of environment；
5th, starching：
The product emulsified is poured into tumbler, by step（One）In the starch adhesive that makes add, vacuumize 0.08MPa, rotating speed 4
Rev/min, continuous tumbling 10 minutes, discharging；
6th, chaff is wrapped up in：
The good product of starching is wrapped up in into last layer step with particular manufacturing craft（One）In the mixing chaff that makes, during chaff is wrapped up in, to note
Anticipate and the part for revealing meat is carried out in time to mend chaff processing, to ensure that it is uniform that product appearance wraps up in chaff；
7th, balance：
The product for having wrapped up in chaff is put on refrigerator tray, distance is left between product, it is to avoid adhesion；
8th, it is quick-frozen：
The product for setting disk is entered into mono-frozen machine or quick freezing repository freezes to -18 DEG C of product center temperature；
9th, product are examined：
By weight, shape and the bad removal of color and luster, inspection of foreign substance, finished weight in product：80-90g/ pieces；
Tenth, pack：
10 every bag, 0.85kg/ bags, 10 bags according to specific requirement per casees or adjusting；
11, be put in storage：
Taken care of in the freezer that packaged product is sent into -18 DEG C.
Using nuclear magnetic resonance method, to embodiment one, the retentiveness of product into embodiment seven is detected, in this law operation
In, take the sample of one piece of 5.0g weight to be evenly distributed in NMR pipes, balance to preset humidity, then scan number on NMR photometers
Hundred times, to obtain the relaxation time of hydrone in sample（Spin spin relaxation time T2With spin lattice relaxation time T1）'s
Representative value, T1、T2Numerical value it is as shown in the table：
| Embodiment | T1 | T2 |
| One | 20s | 14s |
| Two | 18s | 12s |
| Three | 19s | 13s |
| Four | 18s | 11s |
| Five | 17s | 10.5s |
| Six | 19s | 11.5s |
| Seven | 15s | 8s |
The technology can measure the time that muscle hydrone magnetized core returns to normal level from high energy excited state（T2Value）；T2
Value is smaller, and the capillary and pore in muscle ultra microstructure are smaller（Diameter may diminish to 10 nanometers）, in tube chamber and vestibule
It is difficult circulating water and is combined with myosinogen closer, the retention ability of muscle is stronger.
As seen from the above table, the T of embodiment seven2Value is minimum, i.e., emulsifying agent is soybean protein isolate, six polyglycerol monostearates
With sucrose fatty ester according to 1:1:When 1 ratio is mixed, the retentiveness of product is best.
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 (6)
1. a kind of rattan green pepper chicken row, by the big brisket of chicken is through tumbling, starching and wraps up in chaff and is made, it is characterised in that including following parts by weight
Raw material：Chicken is big brisket 90-110 parts, 0.5-1 parts of modified corn starch, 8.2-8.7 parts of spice, 0.5-1.5 parts of emulsifying agent,
0.2-0.6 parts of rattan green pepper powder, 0.2-0.8 parts of salad oil, 0.05-0.15 parts of chicken balm, 0.1-0.3 parts of sodium acid carbonate, frozen water 18-
24 parts；
Also include 20-30 parts of starch adhesive, mix 90-110 parts of chaff.
2. a kind of rattan green pepper chicken row according to claim 1, by the big brisket of chicken is through tumbling, starching and wraps up in chaff and is made, its feature
It is, includes the raw material of following parts by weight：100 parts of the big brisket of chicken, 1 part of modified corn starch, 8.45 parts of spice, emulsifying agent 1
Part, 0.4 part of rattan green pepper powder, 0.5 part of salad oil, 0.1 part of chicken balm, 21 parts of frozen water；
Also include 25 parts of starch adhesive, mix 100 parts of chaff.
3. a kind of rattan green pepper chicken row according to claim 1 or 2, it is characterised in that the emulsifying agent by soybean protein isolate,
One or more of compositions in six polyglycerol monostearates and sucrose fatty ester.
4. a kind of rattan green pepper chicken row according to claim 1 or 2, it is characterised in that every part of starch adhesive includes 20 parts of flour
With 5 parts of frozen water.
5. a kind of rattan green pepper chicken row according to claim 1 or 2, it is characterised in that every part of mixing chaff includes 2# chicken rows
98 parts of special chaff and broken 2 parts of green laver.
6. a kind of rattan green pepper chicken row according to claim 1 or 2, it is characterised in that its manufacture craft comprises the following steps：
First, pretreatment of raw material：
1st, the qualified new big brisket of freshly-slaughtered poultry by foreign, free from extraneous odour, without lesion cuts into width 6-7cm, length 10- with slicer
11cm, every piece of weight 42-47g, are shaped as heart, in the process it is noted that：The big brisket piece thickness of chicken after cutting is uniform, keeps
Regular shape；
2nd, that the flour and frozen water of formula ratio are mixed into starch adhesive is stand-by；
3rd, it is the special chaff of 2# chicken rows of formula ratio and green laver is broken well mixed, chaff must be mixed stand-by；
2nd, depickling is handled：
The sodium acid carbonate of formula ratio is taken, appropriate frozen water is added and sodium bicarbonate solution is made, the big brisket of the chicken of well cutting is put into
In sodium bicarbonate solution, 1-2h is soaked, until the pH value of the big brisket of chicken is determined as between 6.5-7.5；
3rd, tumbling：
The modified corn starch of formula ratio, spice, salad oil and chicken balm and frozen water are mixed evenly to be formed in advance
Tumbling liquid, the big brisket of chicken that formula ratio is handled well is poured into tumbler, and tumbler is sealed, 0.08MPa is vacuumized, and is turned
4 revs/min of speed, continuous tumbling 35 minutes, then the emulsifying agent of formula ratio and rattan green pepper powder are uniformly sprinkled into, vacuumize 0.08MPa, rotating speed
4 revs/min, continuous tumbling 10 minutes, discharging to pickled pond；
4th, emulsify：
Product after tumbling is emulsified 14~18 hours in 0~4 DEG C of environment；
5th, starching：
The product emulsified is poured into tumbler, by step（One）In the starch adhesive that makes add, vacuumize 0.08MPa, rotating speed 4
Rev/min, continuous tumbling 10 minutes, discharging；
6th, chaff is wrapped up in：
The good product of starching is wrapped up in into last layer step with particular manufacturing craft（One）In the mixing chaff that makes, during chaff is wrapped up in, to note
Anticipate and the part for revealing meat is carried out in time to mend chaff processing, to ensure that it is uniform that product appearance wraps up in chaff；
7th, balance：
The product for having wrapped up in chaff is put on refrigerator tray, distance is left between product, it is to avoid adhesion；
8th, it is quick-frozen：
The product for setting disk is entered into mono-frozen machine or quick freezing repository freezes to -18 DEG C of product center temperature；
9th, product are examined：
By weight, shape and the bad removal of color and luster, inspection of foreign substance, finished weight in product：80-90g/ pieces；
Tenth, pack：
10 every bag, 0.85kg/ bags, 10 bags according to specific requirement per casees or adjusting；
11, be put in storage：
Taken care of in the freezer that packaged product is sent into -18 DEG C.
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| CN109105766A (en) * | 2018-08-16 | 2019-01-01 | 山东佳士博食品有限公司 | A kind of rattan green pepper chicken cutlet and preparation method thereof that fragrance is palatable |
| CN109198476A (en) * | 2018-08-16 | 2019-01-15 | 山东佳士博食品有限公司 | Crisp smooth Teng Jiao taste Tang Yang chicken nugget of one kind and preparation method thereof |
| CN110623220A (en) * | 2019-10-17 | 2019-12-31 | 广州川沁食品有限公司 | Rattan pepper chicken and making method thereof |
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Application publication date: 20171024 |