CN107897742A - A kind of processing method for the fragrant tender wined chicken that whets the appetite - Google Patents

Abstract

The invention discloses a processing method for appetizing, fragrant, tender and drunken chicken, which is characterized in that it includes the following aspects: (1) smoking, selecting reed chicken that has been cultivated for 1-2 years as the processing raw material, using mint extract for airtight storage, and then carrying out Smoked; (2) pickled, filling the smoked chicken belly with seasoning powder for vacuum fermentation, and then soaking the chicken in salt water to marinate; (3) drunk processing, first immersing the marinated chicken in a tank with distiller's grains Heat up and simmer, and then immerse in concentrated rice wine to simmer; (4) Roast, fill the belly of the drunken chicken with seasoning powder, use the stirred salt to wrap the drunken chicken, and wrap the outermost layer with aluminum foil. Roasting; (5) Baking, baking the roasted chicken at a low temperature to a moisture content of 16%-20%; (6) Sterilization packaging, using ultraviolet light to sterilize the baked chicken, and vacuum packaging to obtain the finished drunken chicken.

Description

A kind of processing method of appetizing fragrant tender drunken chicken

technical field

The invention belongs to the technical field of drunken chicken processing, and in particular relates to a processing method for appetizing, fragrant and tender drunken chicken.

Background technique

Drunken chicken is made of wine and seasonings. It has a strong fragrance and tender meat. It is rich in protein, phospholipids and other nutrients. Improve immunity, enhance physical strength, and have a good therapeutic effect on chills, fatigue, irregular menstruation, anemia, and weakness. Although the chicken marinated with white wine has a good intoxicating effect, the chicken taste is too strong, the meat is dense, and the tenderness of the chicken is relatively poor; Strong discomfort; traditional drunken chicken is mostly marinated for later use, and cannot be eaten immediately, its eating convenience is relatively poor, and the processing is relatively cumbersome; traditional pickling methods will produce more nitrites in chicken, which is harmful to Human health has a greater safety risk.

Contents of the invention

The present invention aims at the existing problems: marinating chicken with white wine, the chicken tastes too strong, the meat is dense, and the tenderness of the chicken is relatively poor; and when the processed drunk chicken is eaten, the chicken smell is relatively strong and has a strong Discomfort; traditional drunken chicken is mostly marinated for later use, and cannot be eaten immediately, and its eating convenience is relatively poor, and the processing is relatively cumbersome; traditional marinating methods will produce more nitrites in chicken, which is harmful to human health There is a greater security risk. In order to solve the above problems, the invention provides a processing method for appetizing, fragrant, tender and drunken chicken.

The present invention is achieved through the following technical solutions:

A processing method for appetizing fragrant and tender drunken chicken, comprising the following steps:

(1) Smoked: select reed chickens that have been bred for 1-2 years as processing raw materials, slaughter and clean them, immerse them in mint extract, seal them, and store them at 2-5°C for 4-5 hours to reduce the fishy smell of the chicken, then put them in the smoker room to drain After drying the water, it is smoked to sterilize and improve the flavor and taste. Peach leaves and lily flowers are used to smoke for 3-4 hours, and the temperature of the smoke room is 32-34°C to make smoked chicken;

(2) Marinating: Fill the smoked chicken belly with seasoning powder and put it in a closed room to vacuum and ferment for 25-27 hours at 21-24°C, which can improve the taste effect of the seasoning on the chicken and make the chicken taste more fragrant and tender , and then immerse the chicken in salt water with a mass concentration of 3%-4% and marinate for 3-4h to improve the toughness of the chicken and obtain marinated chicken;

(3) Drunken processing: Take rice distiller's grains and crush them, beat them and add water 4-6 times their weight to obtain distiller's grains, first immerse the marinated chicken in a tank with distiller's grains and raise the temperature to 43-47°C and stew for 4-6 hours , and then immersed in concentrated rice wine and heated to 56-58 ° C for 5-7 hours, after washing, the drunken chicken is obtained, which improves the tenderness and greasy taste of the chicken;

(4) Roasting: Crack the eggs, save the egg whites and add them to the salt, stir and mix, fill the belly of the drunken chicken with seasoning powder, use the stirred salt to wrap the drunken chicken, wrap the outermost layer with aluminum foil, Bake in an oven at a temperature of 130-140°C for 1-2 hours to obtain a grilled chicken, which improves the flavor of the seasoning and imparts a grilled flavor to the chicken;

(5) Baking: Baking the roasted chicken at a low temperature to a moisture content of 16%-20% to obtain a roasted chicken;

(6) Sterilization packaging: Use ultraviolet light to sterilize the roasted chicken for 20-25 minutes, and vacuum pack the finished chicken.

The preparation method of the mint extract described in step (1) is: beat the mint leaves and add water 3-5 times its mass, use a frequency of 23-26kHz ultrasonic vibration for 30-40min, filter and concentrate to 1% of the original volume /4, to get peppermint extract.

The seasoning powder described in step (2), the parts by mass of each prepared ingredient are: 7-9 parts of pepper, 5-7 parts of fragrant fruit, 8-11 parts of amomum, 5-8 parts of fragrant leaves, 8-8 parts of star anise 10 parts, 6-8 parts of licorice, 3-5 parts of tangerine peel, 4-6 parts of hawthorn, 3-5 parts of tamarind, 2-4 parts of perilla, and 1-3 parts of saffron.

The concentrated rice wine described in step (3), which is concentrated rice wine to 1/3 of its original volume.

The temperature of the low-temperature baking described in step (5) is 40-45°C.

Compared with the prior art, the present invention has the following advantages: for smoking, the use of peppermint extract can reduce the fishy smell of chicken, and improve the taste and flavor of eating; while using peach leaves and lily flowers for smoking can improve the antibacterial ability of chicken, and increase the chicken meat. Taste and flavor. Marinating, filling the chicken belly with seasoning powder for vacuum fermentation can improve the taste effect of the seasoning on the chicken, and make the chicken taste more tender; and use salt water to marinate, which can play an antibacterial role and improve the toughness of the chicken effect. Drunken processing, using distiller's grains and concentrated rice wine to heat up and soak chicken, which can improve the penetration of rice wine nutrients into chicken, improve the chicken's fragrance, tenderness, and greasy taste; Fermentation bacteria can further degrade chicken, improve the taste and absorption utilization of chicken. Roast, fill the chicken belly with seasoning powder, and use salt and aluminum foil to wrap and bake, which can further improve the taste effect of the seasoning on the chicken; and give the chicken a flavor without causing the skin to burn. Baking and sterilizing packaging can reduce the moisture and ultraviolet light in the chicken, which can prolong the shelf life of drunk chicken.

Detailed ways

Example 1:

A processing method for appetizing fragrant and tender drunken chicken, comprising the following steps:

(1) Smoked: select reed chickens that have been cultured for 1-2 years as processing raw materials, slaughter and clean them, immerse them in mint extract, seal them, and store them at 3°C for 4.5 hours to reduce the fishy smell of the chicken, then put them into the smoker room to drain the water Smoking is performed to sterilize and improve the flavor and taste. Peach leaves and lily flowers are used to ignite and smoke for 3.5 hours, and the temperature of the smoking room is 33°C to obtain smoked chicken;

(2) Marinating: Fill the smoked chicken belly with seasoning powder, put it in a closed room and evacuate it for 26 hours at 22°C, which can improve the taste effect of the seasoning on the chicken, and make the chicken taste more tender. Immerse in salt water with a mass concentration of 3.2% and marinate for 3.5 hours to improve the toughness of the chicken and obtain marinated chicken;

(3) Drunkenization processing: Take rice distiller's grains and crush them, beat them and add water 4.5 times their mass to obtain distiller's grains, first immerse the marinated chicken in a tank containing distiller's grains and raise the temperature to 44°C for 4.5 hours, then immerse in concentrated Heat up the temperature in rice wine to 57°C and simmer for 5.5 hours. After washing, the drunken chicken can be obtained, which improves the tenderness and greasy taste of the chicken;

(4) Roasting: Crack the eggs, save the egg whites and add them to the salt, stir and mix, fill the belly of the drunken chicken with seasoning powder, use the stirred salt to wrap the drunken chicken, wrap the outermost layer with aluminum foil, Put it in an oven at a temperature of 132°C and bake for 1.5 hours to obtain a grilled chicken, which improves the flavor of the seasoning and imparts a grilled flavor to the chicken;

(5) Baking: Baking the roasted chicken at a low temperature to a moisture content of 17% to obtain a roasted chicken;

(6) Sterilization packaging: use ultraviolet light to sterilize the roasted chicken for 21 minutes, and vacuum pack the finished drunken chicken.

The preparation method of the mint extract described in step (1) is as follows: beat mint leaves and add water 3.5 times its mass, use ultrasonic vibration at a frequency of 24 kHz for 32 minutes, filter and concentrate to 1/4 of the original volume to obtain mint extract liquid.

The seasoning powder described in step (2), the parts by mass of each prepared ingredient are: 7.2 parts of Chinese prickly ash, 5.4 parts of fragrant fruit, 9 parts of amomum, 6 parts of fragrant leaves, 8.5 parts of star anise, 6.3 parts of licorice, 3.5 parts of tangerine peel , 4.2 parts of hawthorn, 3.6 parts of tamarind, 2.1 parts of perilla, and 1.2 parts of saffron.

The concentrated rice wine described in step (3), which is concentrated rice wine to 1/3 of its original volume.

For the low-temperature baking described in step (5), the temperature is 42°C.

Example 2:

(1) Smoked: select reed chickens that have been bred for 1-2 years as processing raw materials, slaughter and wash them, immerse them in mint extract, seal them, and store them at 4°C for 5 hours to reduce the fishy smell of the chicken, then put them into the smoking room to drain the water. Smoked to sterilize and improve the flavor and taste. Peach leaves and lily flowers were used to smoke for 4 hours, and the temperature in the smoking room was 34°C to obtain smoked chicken;

(2) Marinating: Fill the smoked chicken belly with seasoning powder and put it in a closed room to vacuum and ferment for 27 hours at 23°C, which can improve the taste effect of the seasoning on the chicken and make the chicken taste more tender. Immerse in salt water with a mass concentration of 3.8% and marinate for 4 hours to improve the toughness of the chicken and obtain marinated chicken;

(3) Drunkenness processing: take yellow rice distiller's grains and crush them, beat them and add 5.5 times the weight of water to obtain distiller's grains, first immerse the marinated chicken in a tank containing distiller's grains and raise the temperature to 46°C to simmer for 5.5 hours, and then immerse in concentrated Heat up the temperature in rice wine to 58°C and simmer for 6.5 hours. After washing, the drunken chicken can be obtained, which can improve the tenderness and greasy taste of the chicken;

(4) Roasting: Crack the eggs, save the egg whites and add them to the salt, stir and mix, fill the belly of the drunken chicken with seasoning powder, use the stirred salt to wrap the drunken chicken, wrap the outermost layer with aluminum foil, Put it in an oven at a temperature of 137°C and bake for 2 hours to obtain a grilled chicken, which improves the taste of the seasoning and imparts a grilled flavor to the chicken;

(5) Baking: Baking the roasted chicken at a low temperature to a moisture content of 19% to obtain a roasted chicken;

(6) Sterilization packaging: Use ultraviolet light to sterilize the roasted chicken for 24 minutes, and vacuum pack the finished chicken.

The preparation method of the peppermint extract described in step (1) is: beat mint leaves and add water 4.5 times its mass, use ultrasonic vibration at a frequency of 25 kHz for 39 minutes, filter and concentrate to 1/4 of the original volume to obtain mint extract liquid.

The seasoning powder described in step (2), the parts by mass of each prepared ingredient are: 8.7 parts of Chinese prickly ash, 6.5 parts of fragrant fruit, 10 parts of amomum, 7 parts of fragrant leaves, 9.4 parts of star anise, 7.2 parts of licorice, 4.6 parts of tangerine peel , 5.2 parts of hawthorn, 4.3 parts of tamarind, 3.7 parts of perilla, and 2.1 parts of saffron.

The concentrated rice wine described in step (3), which is concentrated rice wine to 1/3 of its original volume.

For the low-temperature baking described in step (5), the temperature is 44°C.

Comparison 1:

This comparison 1 is compared with Example 1, without the mint extract and smoking in step (1), and other steps are the same as in Example 1.

Contrast 2:

This comparison 2 is compared with Example 1, and the fermentation in step (2) is not carried out, and other steps are the same as in Example 1.

Contrast 3:

This comparison 3 is compared with Example 2, and the distiller's grains in step (3) are not used, and other steps are the same as in Example 2.

Contrast 4:

This comparison 4 is compared with Example 2, and the rice wine concentrated in step (3) is not used, and other steps are the same as in Example 2.

Contrast 5:

This comparison 5 is compared with Example 2, the step (4) baking method is not performed, and other steps are the same as Example 2.

Control group:

The control group marinated the chicken with white wine and seasoning liquid, and did not use mint extract, smoked, fermented, distiller's grains, concentrated rice wine, and roasted.

To embodiment 1, embodiment 2, contrast 1, contrast 2, contrast 3, contrast 4, contrast 5 and the processed drunken chicken of contrast group, count amino acid content, sweet and tender mouthfeel in the drunken chicken (evaluation score scope 1-100 points ), appetizing effect.

Experimental data:

project Amino acid content g/100g Appetizing effect% Fragrant taste Example 1 7.3 75.7 91 Example 2 6.8 74.1 93 Contrast 1 7.1 75.2 86 Contrast 2 5.9 66.4 94 Contrast 3 6.1 74.6 84 Contrast 4 5.1 73.5 82 Contrast 5 6.5 67.0 85 control group 3.1 0.0 67

Comprehensive results: compared with the control group, the content of amino acid in the chicken processed by the present invention is increased by 4.2g/100g, the appetizing effect reaches more than 74.1%, and the evaluation of meat quality and tender taste is more than 91 points. Using the method of fermentation, distiller's grains and rice wine concentrate, the amino acid content can be increased by 1.4g/100g, 1.2g/100g, and 1.7g/100g; by fermentation and roasting, the appetizing effect can be increased by 9.3% and 7.1%; while using Mint extract and smoking, distiller's grains, rice wine concentrate and roasting methods can all improve the tender taste of chicken.

Claims (5)

1. a kind of processing method for the fragrant tender wined chicken that whets the appetite, it is characterised in that comprise the following steps：

（1）Smoke：The reed catkins chicken of cultivation 1-2 is selected to process raw material, slaughter immersion peppermint extracting solution after cleaning it is closed after 2-5 DEG C of preservation 4-5h, is then placed in after smokehouse drains away the water and is smoked, lighted using peach leaf, lily and smoke 3-4h, smoked Room temperature processed is 32-34 DEG C, is made and smokes chicken；

（2）It is marinated：To smoke in chicken abdomen load flavoring powder be put into confined chamber be evacuated to vacuum 21-24 DEG C ferment 25-27h, then Chicken is immersed in the saline solution that mass concentration is 3%-4% and pickles 3-4h, obtains marinated chicken；

（3）Liquor-saturatedization is processed：Take the water that yellow wine lees crushing, mashing add 4-6 times of its quality to obtain wine lees liquor, marinated chicken is submerged initially in dress Have and 43-47 DEG C of stewing 4-6h processed is warming up in the tank of wine lees liquor, then immerse again in concentration yellow rice wine and be warming up to 56-58 DEG C of stewing 5- processed 7h, is made liquor-saturatedization chicken after cleaning；

（4）Baking：Beating eggs are left and taken in egg white addition salt and are stirred, flavoring powder is loaded in liquor-saturatedization chicken abdomen, is made Liquor-saturatedization chicken is wrapped up with the salt after stirring, outermost layer is wrapped up using aluminium-foil paper, is put into 130-140 DEG C of oven of temperature and is baked 1-2h processed, is made baking chicken；

（5）Bake：Baking chicken is baked into moisture to 16%-20% in low temperature, is made and bakes chicken；

（6）Sterilization packaging：Using ultraviolet light to baking chicken sterilization 20-25min, finished product wined chicken is vacuum-packed to obtain.

2. the processing method of the fragrant tender wined chicken of appetizing as claimed in claim 1, it is characterised in that step（1）The peppermint carries Liquid is taken, its preparation method is：Dried peppermint leaf is beaten to the water for adding 3-5 times of its quality, frequency of use is shaken for 23-26kHz ultrasonic waves 30-40min is swung, the 1/4 of original volume is concentrated into after filtering, obtains peppermint extracting solution.

3. the processing method of the fragrant tender wined chicken of appetizing as claimed in claim 1, it is characterised in that step（2）The flavoring Powder, it is respectively configured to sub-prime gauge part and is：7-9 parts of Chinese prickly ash, fragrant 5-7 parts of fruit, 8-11 parts of fructus amomi, 5-8 parts of spiceleaf, illiciumverum 8-10 Part, 6-8 parts of radix glycyrrhizae, 3-5 parts of dried orange peel, 4-6 parts of hawthorn, 3-5 parts of tamarind, 2-4 parts of purple perilla, 1-3 parts of safron.

4. the processing method of the fragrant tender wined chicken of appetizing as claimed in claim 1, it is characterised in that step（3）The concentration is yellow Wine, it is that yellow rice wine is concentrated into the 1/3 of original volume.

5. the processing method of the fragrant tender wined chicken of appetizing as claimed in claim 1, it is characterised in that step（5）The low temperature dries System, its temperature are 40-45 DEG C.