CN107821988A - Smoked chicken processing technology - Google Patents
Smoked chicken processing technology Download PDFInfo
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- CN107821988A CN107821988A CN201711145023.1A CN201711145023A CN107821988A CN 107821988 A CN107821988 A CN 107821988A CN 201711145023 A CN201711145023 A CN 201711145023A CN 107821988 A CN107821988 A CN 107821988A
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- Prior art keywords
- chicken
- smoked
- salt
- processing technology
- temperature
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- 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
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
-
- 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
- A23B4/044—Smoking; Smoking devices
-
- 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
- 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
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of smoked chicken processing technology, it is characterised in that smoked chicken processing technology, it is characterised in that comprise the following steps：（1）Selection；（2）Wind solution is dry to salt down；（3）Boiled chicken；（4）Smoke；（5）Cooling packing；（6）Vacuum seal；（7）Sterilization；（8）Dry simultaneously outer packing.Process of the present invention is reasonable, and is improved to pickling, smoking link, is adapted to industrialized production, any preservative, natrium nitrosum, chemical pigment and chemical spices, safety and sanitation are not added simultaneously, the smoked chicken unique flavor produced, attractive color, meet demand of the consumer to food color, smell and taste；Preserved by cooling packing, vacuum seal and sterilisation step so as to fit normal temperature, storage 3 months of being guaranteed the quality under normal temperature, meet the requirement of shelf life, be worthy to be popularized.
Description
Technical field
The present invention relates to food production field, more particularly to a kind of smoked chicken processing technology.
Background technology
Smoked chicken refers to by chicken formed by the edifying of the smells such as food five tastes spices.Material used in smoked chicken is full chicken, i.e., one
Whole chicken.Smoked chicken is uniform when heated in edifying because the smell by the spiced five tastes exerts a gradual, uplifting influence on, and ensures the gas of chicken ecosystem
Taste is not exposed, also saving a complete chicken, has very much artistry, more welcome by a person sponging on an aristocrat.But the way of smoked chicken in the prior art
Manual manufacture is typically used, industrialized production can not be adapted to and by safety standard, market, which needs to find one kind, can retain hand
The industrialized preparing process of work smoked chicken characteristic.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of unique flavor, the smoked chicken processing technology of the energy marketization.
The present invention is achieved through the following technical solutions：
Smoked chicken processing technology, is comprised the following steps：
（1）Butchered from the disease-free chicken of health, unhairing, net thorax, after moulding, be put into water and soak, appropriateness rubbing, remove watery blood,
Then clean up again and dry moisture；
（2）Wind solution is dry to salt down：By anise, Chinese prickly ash, fennel seeds according to 1:2:1 mass ratio, which is put into, to be fried in salt machine, is rotated frying, is fried
Taken the dish out of the pot to salt is pale yellow, dispensing is sallow, the chicken after being handled in the salt and step 1 made is according to 1：40-50 mass ratio,
Salt is uniformly applied to the inner chamber and surface of chicken, chicken restocking, which hangs to dry, to salt down, and 3h is pickled in 11 DEG C of constant temperature ventilations of 10-；
（3）By step（3）The chicken handled well is put into slaughterhouse, add fennel, ginger, tsaoko, nutmeg, White Chloe, galingal, anise,
Cloves, radix glycyrrhizae, cooking wine, salt, by the boiled boiled chicken of water, the duration is 2-2.5 hours, and the floating oil layer thickness in slaughterhouse is kept
In 6-10mm, to safeguard that water temperature is constant；
（4）Cooked chicken is put into censer flavour enhancing of painting, material is smoked using high-quality soft white sugar, black tea and pine and cypress end, by soft white sugar
It is put into stove, producing flue gas after white sugar is heated smokes raw material chicken, and chicken epidermis is smoked to shallow purplish red, then smears sesame oil again, i.e.,
For finished product smoked chicken；
（5）Cooling packing；
（6）Vacuum seal, before carrying out vacuum seal, ozonization being used in pipeline 15 minutes, sky is taken out 2 times before sealing starts,
Sealed bag flattens no wrinkle；
（7）Using water dip sterilization, 120-125 DEG C of sterilization temperature is set in flowing water retort, constant temperature sterilizes 30-35 points
Clock, put into after sterilization in 0-10 DEG C of cooling bath and be chilled to room temperature；
（8）Dry simultaneously outer packing.Preferably, the step（1）The water temperature of middle immersion is 8-13 DEG C, and soak time is 2-3
Hour.
Preferably, the step（4）Measuring for middle soft white sugar accounts for the 0.8-1% of chicken weight, and it is 1800- to smoke temperature
At 1900 DEG C, the time is 10-15 minutes.
Preferably, the step（5）Middle chilling room uses closed 14-16 DEG C of temperature control, and draining gas, uviol lamp disappears
Poison, no aqueous vapor can pack, 15-20 minutes cool times.
The beneficial effects of the invention are as follows：Process of the present invention is reasonable, and is improved to pickling, smoking link, is adapted to industry
Metaplasia is produced, while does not add any preservative, natrium nitrosum, chemical pigment and chemical spices, safety and sanitation, the smoked chicken produced
Unique flavor, attractive color, meet demand of the consumer to food color, smell and taste；Pass through cooling packing, vacuum seal and sterilization
Step preserves so as to fit normal temperature, storage 3 months of being guaranteed the quality under normal temperature, meets the requirement of shelf life, is worthy to be popularized.
Embodiment
Smoked chicken processing technology, is comprised the following steps：
（1）Butchered from the disease-free chicken of health, unhairing, net thorax, after moulding, be put into water and soak, appropriateness rubbing, remove watery blood,
Then clean up again and dry moisture；
（2）Wind solution is dry to salt down：By anise, Chinese prickly ash, fennel seeds according to 1:2:1 mass ratio, which is put into, to be fried in salt machine, is rotated frying, is fried
Taken the dish out of the pot to salt is pale yellow, dispensing is sallow, the chicken after being handled in the salt and step 1 made is according to 1：40-50 mass ratio,
Salt is uniformly applied to the inner chamber and surface of chicken, chicken restocking, which hangs to dry, to salt down, and 3h is pickled in 11 DEG C of constant temperature ventilations of 10-；
（3）By step（3）The chicken handled well is put into slaughterhouse, add fennel, ginger, tsaoko, nutmeg, White Chloe, galingal, anise,
Cloves, radix glycyrrhizae, cooking wine, salt, by the boiled boiled chicken of water, the duration is 2-2.5 hours, and the floating oil layer thickness in slaughterhouse is kept
In 6-10mm, to safeguard that water temperature is constant；
（4）Cooked chicken is put into censer flavour enhancing of painting, material is smoked using high-quality soft white sugar, black tea and pine and cypress end, by soft white sugar
It is put into stove, producing flue gas after white sugar is heated smokes raw material chicken, and chicken epidermis is smoked to shallow purplish red, then smears sesame oil again, i.e.,
For finished product smoked chicken；
（5）Cooling packing；
（6）Vacuum seal, before carrying out vacuum seal, ozonization being used in pipeline 15 minutes, sky is taken out 2 times before sealing starts,
Sealed bag flattens no wrinkle；
（7）Using water dip sterilization, 120-125 DEG C of sterilization temperature is set in flowing water retort, constant temperature sterilizes 30-35 points
Clock, put into after sterilization in 0-10 DEG C of cooling bath and be chilled to room temperature；
（8）Dry simultaneously outer packing.
The step（1）The water temperature of middle immersion is 8-13 DEG C, and soak time is 2-3 hour.
The step（4）Measuring for middle soft white sugar accounts for the 0.8-1% of chicken weight, smokes temperature as at 1800-1900 DEG C,
Time is 10-15 minutes.
The step（5）Middle chilling room uses closed 14-16 DEG C of temperature control, draining gas, ultraviolet lamp disinfection, no aqueous vapor
It can pack, 15-20 minutes cool times.
Process of the present invention is reasonable, and is improved to pickling, smoking link, is adapted to industrialized production, while does not add and appoint
What preservative, natrium nitrosum, chemical pigment and chemical spices, safety and sanitation, the smoked chicken unique flavor produced, attractive color,
Meet demand of the consumer to food color, smell and taste；By cooling packing, vacuum seal and sterilisation step so as to fit normal temperature
Preserve, storage 3 months of being guaranteed the quality under normal temperature, meet the requirement of shelf life, be worthy to be popularized.
The foregoing is only a specific embodiment of the invention, but protection scope of the present invention is not limited thereto, any
The change or replacement expected without creative work, it should all be included within the scope of the present invention.Therefore, it is of the invention
Protection domain should be determined by the scope of protection defined in the claims.
Claims (4)
1. smoked chicken processing technology, it is characterised in that comprise the following steps：
（1）Butchered from the disease-free chicken of health, unhairing, net thorax, after moulding, be put into water and soak, appropriateness rubbing, remove watery blood,
Then clean up again and dry moisture；
（2）Wind solution is dry to salt down：By anise, Chinese prickly ash, fennel seeds according to 1:2:1 mass ratio, which is put into, to be fried in salt machine, is rotated frying, is fried
Taken the dish out of the pot to salt is pale yellow, dispensing is sallow, the chicken after being handled in the salt and step 1 made is according to 1：40-50 mass ratio,
Salt is uniformly applied to the inner chamber and surface of chicken, chicken restocking, which hangs to dry, to salt down, and 3h is pickled in 11 DEG C of constant temperature ventilations of 10-；
（3）By step（3）The chicken handled well is put into slaughterhouse, add fennel, ginger, tsaoko, nutmeg, White Chloe, galingal, anise,
Cloves, radix glycyrrhizae, cooking wine, salt, by the boiled boiled chicken of water, the duration is 2-2.5 hours, and the floating oil layer thickness in slaughterhouse is kept
In 6-10mm, to safeguard that water temperature is constant；
（4）Cooked chicken is put into censer flavour enhancing of painting, material is smoked using high-quality soft white sugar, black tea and pine and cypress end, by soft white sugar
It is put into stove, producing flue gas after white sugar is heated smokes raw material chicken, and chicken epidermis is smoked to shallow purplish red, then smears sesame oil again, i.e.,
For finished product smoked chicken；
（5）Cooling packing；
（6）Vacuum seal, before carrying out vacuum seal, ozonization being used in pipeline 15 minutes, sky is taken out 2 times before sealing starts,
Sealed bag flattens no wrinkle；
（7）Using water dip sterilization, 120-125 DEG C of sterilization temperature is set in flowing water retort, constant temperature sterilizes 30-35 points
Clock, put into after sterilization in 0-10 DEG C of cooling bath and be chilled to room temperature；
（8）Dry simultaneously outer packing.
2. smoked chicken processing technology according to claim 1, it is characterised in that the step（1）The water temperature of middle immersion is 8-
13 DEG C, soak time is 2-3 hour.
3. smoked chicken processing technology according to claim 1, it is characterised in that the step（4）Measuring for middle soft white sugar accounts for
The 0.8-1% of chicken weight, temperature is smoked as at 1800-1900 DEG C, the time is 10-15 minutes.
4. smoked chicken processing technology according to claim 1, it is characterised in that the step（5）Middle chilling room is using closing
14-16 DEG C of formula temperature control, draining gas, ultraviolet lamp disinfection, no aqueous vapor can pack, 15-20 minutes cool times.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711145023.1A CN107821988A (en) | 2017-11-17 | 2017-11-17 | Smoked chicken processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711145023.1A CN107821988A (en) | 2017-11-17 | 2017-11-17 | Smoked chicken processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107821988A true CN107821988A (en) | 2018-03-23 |
Family
ID=61652807
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711145023.1A Withdrawn CN107821988A (en) | 2017-11-17 | 2017-11-17 | Smoked chicken processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107821988A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619438A (en) * | 2018-12-21 | 2019-04-16 | 合肥学院 | A kind of tea-scented chicken preparation method and tea-scented chicken |
| CN111264784A (en) * | 2020-03-12 | 2020-06-12 | 三河市闫记食品有限公司 | Smoked chicken soup base and preparation process thereof |
-
2017
- 2017-11-17 CN CN201711145023.1A patent/CN107821988A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619438A (en) * | 2018-12-21 | 2019-04-16 | 合肥学院 | A kind of tea-scented chicken preparation method and tea-scented chicken |
| CN111264784A (en) * | 2020-03-12 | 2020-06-12 | 三河市闫记食品有限公司 | Smoked chicken soup base and preparation process thereof |
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Legal Events
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180323 |