CN107950911A - A kind of small brisket of applewood smoked chicken and preparation method thereof - Google Patents

A kind of small brisket of applewood smoked chicken and preparation method thereof Download PDF

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Publication number
CN107950911A
CN107950911A CN201711318344.7A CN201711318344A CN107950911A CN 107950911 A CN107950911 A CN 107950911A CN 201711318344 A CN201711318344 A CN 201711318344A CN 107950911 A CN107950911 A CN 107950911A
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China
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mass percent
dosage mass
dosage
chicken
applewood
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CN201711318344.7A
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Chinese (zh)
Inventor
李盛林
窦立功
于新春
田树宏
刘洪全
张荣娟
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诸城外贸有限责任公司
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Priority to CN201711318344.7A priority Critical patent/CN107950911A/en
Publication of CN107950911A publication Critical patent/CN107950911A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/044Smoking; Smoking devices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/424Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/43Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/432Addition of inorganic compounds, e.g. minerals; oligo-elements
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • A23L13/72Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions using additives, e.g. injection solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • A23L13/76Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions by treatment in a gaseous atmosphere, e.g. aging, ripening; By electrical treatment, irradiation or wave treatment
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a kind of small brisket of applewood smoked chicken and preparation method thereof.A kind of small brisket of applewood smoked chicken, is made of the raw material of following parts by weight:The dosage mass percent of the small brisket of chicken is 70% 90%,The dosage mass percent of flavoring is 0.02 0.1%,The dosage mass percent of albumen powder is 0.05 1.5%,The dosage mass percent of white pepper is 0.2 0.8%,The dosage mass percent of glycine is 0.1 0.5%,The dosage mass percent of sodium glutamate is 0.2 0.6%,The dosage mass percent of trehalose is 0.01 0.05%,The dosage mass percent of PH regulators is 0.02 0.06%,The dosage mass percent of glucose is 0.2 0.8%,Ascorbic dosage mass percent is 0.2 0.6%,The dosage mass percent of starch is 1 4%,The dosage mass percent of sodium nitrite is 0.0005 0.002%,The dosage mass percent of salt is 0.5% 1.5%,Add water polishing to 100%.The invention has the advantages that:This product has the advantages that nutritive value is high, convenient, the holding time is long.

Description

A kind of small brisket of applewood smoked chicken and preparation method thereof

Technical field

The present invention relates to small brisket of a kind of smoked chicken and preparation method thereof, is specifically a kind of small brisket of applewood smoked chicken And preparation method thereof.

Background technology

Chicken protein content is higher, and is easily absorbed by the body into utilization, there is enhancing muscle power, the effect of strengthening body.This Outside, chicken is also containing the component such as fatty calcium, phosphorus, iron, magnesium, potassium, sodium, vitamin A, B1, B2, C, E and nicotinic acid;Chicken potassium sulfuric acid The content of amino acid is also very abundant, therefore can make up the deficiency of ox and pork;Chicken is more than the vitamin A content of other meats, Though and it is poorer than vegetables and liver in terms of amount, compared with beef with pork, the content of its vitamin A is high;

The effect of chicken and effect:Chicken is mild-natured, it is warm, sweet in flavor, enter spleen, stomach;Can middle benefit gas QI invigorating, mend essence add marrow;For Treat thin and weak consumptive disease, middle empty deficiency of food, diarrhea dizziness palpitaition, deafness and tinnitus etc.;Chicken is cold, weak tired to malnutrition, chilly Labor, anaemia, weakness etc. have good dietary function;The function of detoxification of liver can be strengthened by often eating chicken, improved immunity, prevented from feeling Emit and scurvy;

The raising with economic level, the life of people are more and more nervous with the quickening pace of modern life, and people pacify food Complete requirement, the requirement of nutrition, conveniently require, also increasingly pay attention to, thus our spies recommend it is a be adapted to it is vast The small brisket of sootiness that consumer eats.The small brisket of sootiness possesses above people being required to food.

Application publication number has carried out fast food chicken soup and its system that sootiness is handled for CN201510673255.9 with oak chip Make method, volume is big to carry inconvenience;

And the non-frozen storage time of traditional product is short, it is unfavorable for carrying outgoing edible.

The content of the invention

The technical problems to be solved by the invention are to provide a kind of small brisket of applewood smoked chicken and preparation method thereof.

In order to solve the above technical problems, the technical scheme is that:A kind of small brisket of applewood smoked chicken, by following heavy The raw material of amount part is made:The dosage mass percent of the small brisket of chicken is 70%-90%, and the dosage mass percent of flavoring is 0.02-0.1%, the dosage mass percent of albumen powder is 0.05-1.5%, and the dosage mass percent of white pepper is 0.2- 0.8%, the dosage mass percent of glycine is 0.1-0.5%, and the dosage mass percent of sodium glutamate is 0.2-0.6%, The dosage mass percent of trehalose is 0.01-0.05%, and the dosage mass percents of PH regulators is 0.02-0.06%, Portugal The dosage mass percent of grape sugar is 0.2-0.8%, and ascorbic dosage mass percent is 0.2-0.6%, the dosage of starch Mass percent is 1-4%, and the dosage mass percent of sodium nitrite is 0.0005-0.002%, the dosage quality hundred of salt It is 0.5%-1.5% to divide ratio, adds water polishing to 100%.

As preferable technical solution, a kind of small brisket of applewood smoked chicken, is made of following raw material:Chicken The dosage mass percent of small brisket is 80%, and the dosage mass percent of flavoring is 0.06%, the dosage quality of albumen powder Percentage is 1%, and the dosage mass percent of white pepper is 0.6%, and the dosage mass percent of glycine is 0.3%, paddy ammonia The dosage mass percent of sour sodium is 0.4%, and the dosage mass percent of trehalose is the dosage matter of 0.013%, PH regulators It is 0.04% to measure percentage, and the dosage mass percent of glucose is 0.5%, and ascorbic dosage mass percent is 0.4%, the dosage mass percent of starch is 2.5%, and the dosage mass percent of sodium nitrite is 0.001%, the use of salt It is 1% to measure mass percent, adds water polishing to 100%.

Present invention also offers a kind of above-mentioned production method of the small brisket of applewood smoked chicken, comprise the following steps:

Step 1:Tumbling

To be by the small brisket raw material of chicken after thawing completely, meat temperature adds salt below 0-10 DEG C, then adds seasoning Material, albumen powder, white pepper, glycine, sodium glutamate, trehalose, PH regulators, glucose, vitamin C, starch, nitrous acid Sodium, water tumbling.

Tumbler is set in vacuum 0.06-0.08mpa, and 6-8 revs/min, the time is 10-15 minutes;

Step 2:Sootiness

The small brisket of chicken after tumbling is sent to Fumigator, with the flourishing with smoke of the imperfect combustion of applewood and charcoal Smoke;

Step 3:Decatize

The small brisket of the good chicken of sootiness is sent to steaming box, 100 DEG C of box temperature of setting steams more than 75 DEG C of product center temperature and protects Hold more than 2 minutes and operate, time 8-10min;

Step 4:Packaging

It is that the good product of shortening is fitted into compound retort pouch, and uses single vacuum packaging;

Step 5:Sterilization

It is heated method process for sterilizing using even water temperature, 85-90 DEG C of water temperature is sterilized 10 minutes, its product core temperature is reached 75 Kept for more than 2 minutes more than DEG C;

Step 6:Cooling

This product is placed in frozen water, snap frozen below 20 DEG C of core temperature was reached within 30 minutes stipulated times;

Step 7:Freezing

This product is placed in less than -32 DEG C of freezer and is refrigerated to below -18 DEG C of product.

Preferably, the flavoring is vegetable oil 6.8%, soy sauce 15%, ethylmaltol 0.005%, big bone soup adds Formed to 100% configuration.

By adopting the above-described technical solution, a kind of small brisket of applewood smoked chicken, is made of following raw material:Chicken The dosage mass percent of small brisket is 70%-90%, and the dosage mass percent of flavoring is 0.02-0.1%, albumen powder Dosage mass percent is 0.05-1.5%, and the dosage mass percent of white pepper is 0.2-0.8%, the dosage quality of glycine Percentage is 0.1-0.5%, and the dosage mass percent of sodium glutamate is 0.2-0.6%, the dosage mass percent of trehalose For 0.01-0.05%, the dosage mass percent of PH regulators is 0.02-0.06%, and the dosage mass percent of glucose is 0.2-0.8%, ascorbic dosage mass percent are 0.2-0.6%, and the dosage mass percent of starch is 1-4%, sub- The dosage mass percent of sodium nitrate is 0.0005-0.002%, and the dosage mass percent of salt is 0.5%-1.5%, adds water Polishing is to 100%;The invention has the advantages that:(1), nutritive value is high, and product chicken protein content is up to 23.3%, Nutritive value enriches, and is beneficial to health;

(2), it is easy to use:The product is the instant food that thaws, convenient, meets modern consumer and food is sought Support, health, the delicious needs with fast pace life;

(3), a kind of rich choice of products species of in the market birds meat products, there is provided safe and healthy eating method;

(4), superior product quality:First:Smoked products make its surface paste is burnt to produce paste fragrance, cause because of local high temperature The appetite of people;Second:Prevent the oxidation of fat, this is the effect for the inside that smoke components penetrate into meat;3rd:Smoked product energy Dramatically increase the effect of interiors of products histaminase, play to product dehydrate drying and hot worked purpose, to formed product color, Perfume, taste, type etc. all have very important effect;4th:The polymerization of the aldehyde and phenol that contain in smoke components, in smoked product Surface form dark brown glossy and dry film, product is obtained preferable color and luster also increases the resistance to guarantor of product Tibetan property;5th:Pair plus the meat pickled of sodium nitrite, by dry sootiness, promote color to redden, and it is excessive to remove product surface Moisture, while make the contraction of product appropriateness, assign product good quality;6th:, can when the temperature of fumigation is more than 45 DEG C Prevent the breeding of microorganism, when meat temperature is at 15 DEG C or so, the effect of meat autolytic enzyme can be promoted, so that product quality softens;

(5), product has the good quality guarantee period, and the pot-life is 14-16 months at -4 to -18 DEG C, Celsius 30 Below degree, the room temperature pot-life is 6-8 months, and the pot-life is 3-4 months at 40-44 DEG C.

Embodiment

The present invention is described further with reference to specific embodiment.

Embodiment 1

A kind of small brisket of applewood smoked chicken, is made of following raw material:The dosage mass percent of the small brisket of chicken For 70%, the dosage mass percent of flavoring is 0.02%, and the dosage mass percent of albumen powder is 0.05%, white pepper Dosage mass percent is 0.2%, and the dosage mass percent of glycine is 0.1%, the dosage mass percent of sodium glutamate For 0.2%, the dosage mass percent of trehalose is that the dosage mass percent of 0.01%, PH regulators is 0.02%, grape The dosage mass percent of sugar is 0.2%, and ascorbic dosage mass percent is 0.2%, the dosage mass percent of starch For 1%, the dosage mass percent of sodium nitrite is 0.0005%, and the dosage mass percent of salt is 0.5%%, adds water to mend Together to 100%.Above-mentioned production method, comprises the following steps:

Step 1:Tumbling

To be by the small brisket raw material of chicken through completely thaw after, meat temperature less than 0 DEG C, add salt, then addition flavoring, Albumen powder, white pepper, glycine, sodium glutamate, trehalose, PH regulators, glucose, vitamin C, starch, sodium nitrite, Water tumbling.Tumbler is set in vacuum 0.06mpa, and 6 revs/min, the time is 10 minutes;

Step 2:Sootiness

The small brisket of chicken after tumbling is sent to Fumigator, with the flourishing with smoke of the imperfect combustion of applewood and charcoal Smoke;

Step 3:Decatize

The small brisket of the good chicken of sootiness is sent to steaming box, 100 DEG C of box temperature of setting steams more than 75 DEG C of product center temperature and protects Hold more than 2 minutes and operate, time 8min;

Step 4:Packaging

It is that the good product of shortening is fitted into compound retort pouch, and uses single vacuum packaging;

Step 5:Sterilization

Be heated method process for sterilizing using even water temperature, 8 DEG C of water temperature is sterilized 10 minutes, make its product core temperature reach 75 DEG C with It is upper to be kept for more than 2 minutes;

Step 6:Cooling

This product is placed in frozen water, snap frozen below 20 DEG C of core temperature was reached within 30 minutes stipulated times;

Step 7:Freezing

This product is placed in less than -32 DEG C of freezer and is refrigerated to below -18 DEG C of product.

Pot-life through experimental products be at -4 to -18 DEG C the pot-life be 14 months, below 30 degrees Celsius, often The warm pot-life is 6 months, and the pot-life is 3 months at 40-44 DEG C.

Embodiment 2

A kind of small brisket of applewood smoked chicken, is made of following raw material:The dosage mass percent of the small brisket of chicken For 90%, the dosage mass percent of flavoring is 0.1%, and the dosage mass percent of albumen powder is 1.5%, the use of white pepper It is 0.8% to measure mass percent, and the dosage mass percent of glycine is 0.5%, and the dosage mass percent of sodium glutamate is 0.6%, the dosage mass percent of trehalose is that the dosage mass percent of 0.05%, PH regulators is 0.06%, glucose Dosage mass percent be 0.8%, ascorbic dosage mass percent is 0.6%, and the dosage mass percent of starch is 4%, the dosage mass percent of sodium nitrite is 0.002%, and the dosage mass percent of salt is 1.5%, adds water polishing extremely 100%.

Above-mentioned production method, comprises the following steps:

Step 1:Tumbling

To be by the small brisket raw material of chicken after thawing completely, meat temperature adds salt below 10 DEG C, then adds seasoning Material, albumen powder, white pepper, glycine, sodium glutamate, trehalose, PH regulators, glucose, vitamin C, starch, nitrous acid Sodium, water tumbling.Tumbler is set in vacuum 0.08mpa, and 8 revs/min, the time is 15 minutes;

Step 2:Sootiness

The small brisket of chicken after tumbling is sent to Fumigator, with the flourishing with smoke of the imperfect combustion of applewood and charcoal Smoke;

Step 3:Decatize

The small brisket of the good chicken of sootiness is sent to steaming box, 100 DEG C of box temperature of setting steams more than 75 DEG C of product center temperature and protects Hold more than 2 minutes and operate, time 10min;

Step 4:Packaging

It is that the good product of shortening is fitted into compound retort pouch, and uses single vacuum packaging;

Step 5:Sterilization

It is heated method process for sterilizing using even water temperature, 90 DEG C of water temperature is sterilized 10 minutes, its product core temperature is reached 75 DEG C Kept for more than 2 minutes above;

Step 6:Cooling

This product is placed in frozen water, snap frozen below 20 DEG C of core temperature was reached within 30 minutes stipulated times;

Step 7:Freezing

This product is placed in less than -32 DEG C of freezer and is refrigerated to below -18 DEG C of product.

Pot-life through experimental products be at -4 to -18 DEG C the pot-life be 16 months, below 30 degrees Celsius, often The warm pot-life is 8 months, and the pot-life is 4 months at 40-44 DEG C.

Embodiment 3

A kind of small brisket of applewood smoked chicken, is made of following raw material:The dosage mass percent of the small brisket of chicken For 80%, the dosage mass percent of flavoring is 0.06%, and the dosage mass percent of albumen powder is 1%, the use of white pepper It is 0.6% to measure mass percent, and the dosage mass percent of glycine is 0.3%, and the dosage mass percent of sodium glutamate is 0.4%, the dosage mass percent of trehalose is that the dosage mass percent of 0.013%, PH regulators is 0.04%, glucose Dosage mass percent be 0.5%, ascorbic dosage mass percent be 0.4%, the dosage mass percent of starch For 2.5%, the dosage mass percent of sodium nitrite is 0.001%, and the dosage mass percent of salt is 1%, adds water polishing To 100%.

Above-mentioned production method, comprises the following steps:

Step 1:Tumbling

To be by the small brisket raw material of chicken through completely thaw after, meat temperature less than 5 DEG C, add salt, then addition flavoring, Albumen powder, white pepper, glycine, sodium glutamate, trehalose, PH regulators, glucose, vitamin C, starch, sodium nitrite, Water tumbling.Tumbler is set in vacuum 0.07mpa, and 7 revs/min, the time is 12 minutes;

Step 2:Sootiness

The small brisket of chicken after tumbling is sent to Fumigator, with the flourishing with smoke of the imperfect combustion of applewood and charcoal Smoke;

Step 3:Decatize

The small brisket of the good chicken of sootiness is sent to steaming box, 100 DEG C of box temperature of setting steams more than 75 DEG C of product center temperature and protects Hold more than 2 minutes and operate, time 9min;

Step 4:Packaging

It is that the good product of shortening is fitted into compound retort pouch, and uses single vacuum packaging;

Step 5:Sterilization

It is heated method process for sterilizing using even water temperature, 90 DEG C of water temperature is sterilized 10 minutes, its product core temperature is reached 75 DEG C Kept for more than 2 minutes above;

Step 6:Cooling

This product is placed in frozen water, snap frozen below 20 DEG C of core temperature was reached within 30 minutes stipulated times;

Step 7:Freezing

This product is placed in less than -32 DEG C of freezer and is refrigerated to below -18 DEG C of product.

Pot-life through experimental products be at -4 to -18 DEG C the pot-life be 15 months, below 30 degrees Celsius, often The warm pot-life is 7 months, and the pot-life is 3 months at 40-44 DEG C.

The foregoing is merely the schematical embodiment of the present invention, the scope of the present invention is not limited to.It is any Those skilled in the art, made equivalent variations and modification on the premise of the design of the present invention and principle is not departed from, The scope of protection of the invention should be belonged to.

Claims (4)

1. a kind of small brisket of applewood smoked chicken, it is characterised in that be made of the raw material of following parts by weight:The dosage of the small brisket of chicken Mass percent is 70%-90%, and the dosage mass percent of flavoring is 0.02-0.1%, the dosage mass percent of albumen powder For 0.05-1.5%, the dosage mass percent of white pepper is 0.2-0.8%, and the dosage mass percent of glycine is 0.1- 0.5%, the dosage mass percent of sodium glutamate is 0.2-0.6%, and the dosage mass percent of trehalose is 0.01-0.05%, PH The dosage mass percent of regulator is 0.02-0.06%, and the dosage mass percent of glucose is 0.2-0.8%, ascorbic Dosage mass percent is 0.2-0.6%, and the dosage mass percent of starch is 1-4%, the dosage mass percent of sodium nitrite For 0.0005-0.002%, the dosage mass percent of salt is 0.5%-1.5%, adds water polishing to 100%.
2. a kind of small brisket of applewood smoked chicken as claimed in claim 1, it is characterised in that by the raw material system of following parts by weight Into:The dosage mass percent of the small brisket of chicken is 80%, and the dosage mass percent of flavoring is 0.06%, the dosage matter of albumen powder It is 1% to measure percentage, and the dosage mass percent of white pepper is 0.6%, and the dosage mass percent of glycine is 0.3%, glutamic acid The dosage mass percent of sodium is 0.4%, and the dosage mass percent of trehalose is the dosage quality hundred of 0.013%, PH regulators Divide than being 0.04%, the dosage mass percent of glucose is 0.5%, and ascorbic dosage mass percent is 0.4%, starch Dosage mass percent is 2.5%, and the dosage mass percent of sodium nitrite is 0.001%, and the dosage mass percent of salt is 1%, add water polishing to 100%.
A kind of 3. preparation method of the small brisket of applewood smoked chicken as claimed in claim 1 or 2, it is characterised in that including with Lower step:
Step 1:Tumbling
To be by the small brisket raw material of chicken through completely thaw after, meat temperature less than 0-10 DEG C, add salt, then addition flavoring, Albumen powder, white pepper, glycine, sodium glutamate, trehalose, PH regulators, glucose, vitamin C, starch, sodium nitrite, water Tumbling.Tumbler is set in vacuum 0.06-0.08mpa, and 6-8 revs/min, the time is 10-15 minutes;
Step 2:Sootiness
By the small brisket of chicken after tumbling, send to Fumigator, smoked with the imperfect combustion of applewood and the flourishing of charcoal with smoke;
Step 3:Decatize
The small brisket of the good chicken of sootiness is sent to steaming box, 100 DEG C of box temperature of setting steams more than 75 DEG C of product center temperature and keeps 2 Operated more than minute, time 8-10min;
Step 4:Packaging
It is that the good product of shortening is fitted into compound retort pouch, and uses single vacuum packaging;
Step 5:Sterilization
It is heated method process for sterilizing using even water temperature, 85-90 DEG C of water temperature is sterilized 10 minutes, its product core temperature is reached 75 DEG C Kept for more than 2 minutes above;
Step 6:Cooling
This product is placed in frozen water, snap frozen below 20 DEG C of core temperature was reached within 30 minutes stipulated times;
Step 7:Freezing
This product is placed in less than -32 DEG C of freezer and is refrigerated to below -18 DEG C of product.
A kind of 4. small brisket of applewood smoked chicken as claimed in claim 1, it is characterised in that:The flavoring is vegetable oil 6.8%, soy sauce 15%, ethylmaltol 0.005%, big bone soup adds to 100% configuration and forms.
CN201711318344.7A 2017-12-12 2017-12-12 A kind of small brisket of applewood smoked chicken and preparation method thereof CN107950911A (en)

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CN102326782A (en) * 2011-06-02 2012-01-25 天津春发食品配料有限公司 Smoked chicken flavor baked sausage and preparation method thereof
CN102894380A (en) * 2012-05-21 2013-01-30 南昌宝迪农业科技有限公司 Smoked chicken breast manufacturing method
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CN102326782A (en) * 2011-06-02 2012-01-25 天津春发食品配料有限公司 Smoked chicken flavor baked sausage and preparation method thereof
CN103125964A (en) * 2011-12-01 2013-06-05 南京农业大学 Low-temperature production method of chicken thighs
CN102894380A (en) * 2012-05-21 2013-01-30 南昌宝迪农业科技有限公司 Smoked chicken breast manufacturing method
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