CN107997024A - A kind of chicken extract health preserving hot pot bottom material preparation method - Google Patents
A kind of chicken extract health preserving hot pot bottom material preparation method Download PDFInfo
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- CN107997024A CN107997024A CN201711410130.2A CN201711410130A CN107997024A CN 107997024 A CN107997024 A CN 107997024A CN 201711410130 A CN201711410130 A CN 201711410130A CN 107997024 A CN107997024 A CN 107997024A
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- 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
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
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- 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
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Noodles (AREA)
Abstract
The present invention relates to a kind of chicken extract health preserving hot pot bottom material preparation method, include the following steps：Quick-frozen Fresh Grade Breast is thawed, segmentation rinsing adds salt, composite phosphate low temperature is cut and mixed, and sabot freezes chicken paste with spare；Chicken paste defrosting uniform stirring will be freezed, and mixes chicken paste, beat heating question handler maturation pressure surface shaping of bursting；Noodles curing, cooling after shaping weigh packing, low-temperature preservation.The method of the present invention is simple, of low cost, unique in taste, nutritive value is high, quality is good.
Description
Technical field
The present invention relates to a kind of noodle processing method, more particularly to a kind of chicken extract health preserving hot pot bottom material preparation method.
Background technology
At present, has there are various addition juice, has strengthened the new noodles of mineral matter and trace element in the market, and
It is that the wet fresh noodle that primary raw material makes commercially but is difficult to find trace with Fresh Grade Breast, and relevant research report is also almost
Blank.Compared with traditional vermicelli, instant flour food, wet fresh chicken meat noodles there are many characteristics.Noodles after addition Fresh Grade Breast are being sought
Nourish one's nature, flavor, mouthfeel etc. are substantially better than common noodles；Noodles have fresh tasty and refreshing natural wind with wet fresh state preservation
Taste, has complied with the trend that nature and the wet fresh noodle close to traditional properties are increasingly doted in current consumption market.
The content of the invention
It is simple that the technical problems to be solved by the invention are to provide a kind of method, of low cost, unique in taste, clearly may be used
Mouth, nutritive value are high, do not get angry.
The technical solution that the present invention solves above-mentioned technical problem is as follows：A kind of chicken extract health preserving hot pot bottom material preparation method, including such as
Lower step：Quick-frozen Fresh Grade Breast is thawed, segmentation rinsing adds salt, composite phosphate low temperature and cuts and mix, sabot freeze chicken paste with
It is spare；Chicken paste defrosting uniform stirring will be freezed, and mixes chicken paste, beat heating question handler maturation pressure surface shaping of bursting；After shaping
Noodles curing, cooling weigh packing, low-temperature preservation.
Further, the main technical points of the defrosting are：
The thaw point of chicken is no more than 15 DEG C it is noted that controlling, and prevents protein denaturation and microbial contamination, most handy not surpass
The circulating water crossed thaws, and achievees the purpose that one side low temperature thaws while rinsing.
Further, the main technical points of the segmentation rinsing are：
The purpose of segmentation rinsing is the water-solubility protein removed in chicken, the relative amount of salting-in protein is improved, so as to improve
The gelation of chicken paste, can form more preferable protein network structure, assign noodles good quality；Rinsing liquid selection 5
Less than 8 DEG C of cold water again.
Further, the main technical points mixed of cutting are：
Cut that to mix be fibre bundle in order to destroy muscle, discharge salting-in protein therein, in order to prevent chicken protein
Denaturation and microbial contamination, cutting will equally ensure that temperature is no more than 15 DEG C during mixing；The salt of addition 3% at the same time, promotes salt molten
The precipitation of albumen and the formation of protein network structure；The composite phosphate of addition 0.5%, wherein sodium tripolyphosphate, burnt phosphorus
The mass ratio of sour sodium and calgon is 2：2：1, to improve the retentiveness of chicken paste.
Further, the selection of the Starches：
A certain amount of starch is added, the quality of noodles can be improved, such as chewiness, slipping, brightness, is produced suitable for noodles
Starch generally require " gelatinization point is low, gelatinization expansion easily, viscosity it is high " the characteristics of, the gelatinization point of farina
Low, starch expansive force is big, and it is strong to add noodles surface-brightening, the viscoelasticity of the starch, can be obviously shortened digestion time；Corn
Amylose content is more in starch, and being added in noodles can make that noodle texture is harder, has bite, but easily make noodles aging；Cassava
The amylose that starch contains is few, and viscoelasticity is good, and noodles can be made to have chewy texture, smooth, surface-brightening after addition；Clayey cornstarch
Noodle texture can be made to soften with being free of amylose as glutinous rice, after addition, have waxy, and noodles are non-aging；Wheaten starch
Similar to cornstarch, amylose content is more, and sense of food is hard, easy to aging after addition, this experiment chicken noodle is expected needs and is reached
To quality requirements be：Digestion time is moderate, and surface-brightening, smooth, viscoelasticity is good, non-aging；In addition the valency of starch is considered
Lattice, so selecting tapioca relatively reasonable.
Further, the mixed proportion of the chicken paste：
Chicken paste content determines that the technical recipe of chicken noodle directly determines the quality of whole chicken noodle product, passes through
Chicken paste content incremental method determines the molding chicken paste content range of chicken noodles, and it is 1 to select flour and tapioca ratio：1,
It turns out that dough cannot be molded when chicken paste content is more than 50%；Content can be molded reluctantly when being 50%, but in pressure surface
During often attach on roller, be unfavorable for operating, and musculus cutaneus appearance is undesirable；Musculus cutaneus molding effect when content is 50%
It is highly desirable, to have good mouldability while ensureing that noodles contain chicken flavour again, select chicken paste to contain in formula
Measure as 45%.
The beneficial effects of the invention are as follows：1. method is simple, of low cost, unique in taste；2. nutritive value is high；It is 3. economical
It is worth higher.
Embodiment
The principle of the present invention and feature are described with reference to embodiments, the given examples are served only to explain the present invention,
It is not intended to limit the scope of the present invention.
A kind of chicken extract health preserving hot pot bottom material preparation method, includes the following steps：Quick-frozen Fresh Grade Breast is thawed, segmentation rinsing adds
Enter salt, composite phosphate low temperature is cut and is mixed, sabot freezes chicken paste with spare；Chicken paste defrosting uniform stirring will be freezed, and will be mixed
Close chicken paste, beat heating question handler maturation pressure surface shaping of bursting；Noodles curing, cooling after shaping weigh packing, low-temperature preservation.
Embodiment 1：
The thaw point of chicken is no more than 15 DEG C it is noted that controlling, and prevents protein denaturation and microbial contamination, most handy not surpass
The circulating water crossed thaws, and achievees the purpose that one side low temperature thaws while rinsing.
Embodiment 2：
The purpose of segmentation rinsing is the water-solubility protein removed in chicken, the relative amount of salting-in protein is improved, so as to improve
The gelation of chicken paste, can form more preferable protein network structure, assign noodles good quality；Rinsing liquid selection 5
Less than 8 DEG C of cold water again.
Embodiment 3：
Cut that to mix be fibre bundle in order to destroy muscle, discharge salting-in protein therein, in order to prevent chicken protein
Denaturation and microbial contamination, cutting will equally ensure that temperature is no more than 15 DEG C during mixing；The salt of addition 3% at the same time, promotes salt molten
The precipitation of albumen and the formation of protein network structure；The composite phosphate of addition 0.5%, wherein sodium tripolyphosphate, burnt phosphorus
The mass ratio of sour sodium and calgon is 2：2：1, to improve the retentiveness of chicken paste.
Embodiment 4：
A certain amount of starch is added, the quality of noodles can be improved, such as chewiness, slipping, brightness, is produced suitable for noodles
Starch generally require " gelatinization point is low, gelatinization expansion easily, viscosity it is high " the characteristics of, the gelatinization point of farina
Low, starch expansive force is big, and it is strong to add noodles surface-brightening, the viscoelasticity of the starch, can be obviously shortened digestion time；Corn
Amylose content is more in starch, and being added in noodles can make that noodle texture is harder, has bite, but easily make noodles aging；Cassava
The amylose that starch contains is few, and viscoelasticity is good, and noodles can be made to have chewy texture, smooth, surface-brightening after addition；Clayey cornstarch
Noodle texture can be made to soften with being free of amylose as glutinous rice, after addition, have waxy, and noodles are non-aging；Wheaten starch
Similar to cornstarch, amylose content is more, and sense of food is hard, easy to aging after addition, this experiment chicken noodle is expected needs and is reached
To quality requirements be：Digestion time is moderate, and surface-brightening, smooth, viscoelasticity is good, non-aging；In addition the valency of starch is considered
Lattice, so selecting tapioca relatively reasonable.
Embodiment 5：
Chicken paste content determines that the technical recipe of chicken noodle directly determines the quality of whole chicken noodle product, passes through
Chicken paste content incremental method determines the molding chicken paste content range of chicken noodles, and it is 1 to select flour and tapioca ratio：1,
It turns out that dough cannot be molded when chicken paste content is more than 50%；Content can be molded reluctantly when being 50%, but in pressure surface
During often attach on roller, be unfavorable for operating, and musculus cutaneus appearance is undesirable；Musculus cutaneus molding effect when content is 50%
It is highly desirable, to have good mouldability while ensureing that noodles contain chicken flavour again, select chicken paste to contain in formula
Measure as 45%.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent replacement, improvement and so on, should all be included in the protection scope of the present invention.
Claims (6)
1. a kind of chicken extract health preserving hot pot bottom material preparation method, it is characterised in that include the following steps：Quick-frozen Fresh Grade Breast is thawed,
Segmentation rinsing adds salt, composite phosphate low temperature is cut and mixed, and sabot freezes chicken paste with spare；Freezing chicken paste is thawed uniformly
Stirring, and mix chicken paste, beat heating question handler maturation pressure surface shaping of bursting；Noodles curing, cooling after shaping weigh packing, low
Warm preservation.
A kind of 2. chicken extract health preserving hot pot bottom material preparation method according to claim 1, it is characterised in that the defrosting it is main
Technical essential is：
The thaw point of chicken is no more than 15 DEG C it is noted that controlling, and prevents protein denaturation and microbial contamination, most handy not surpass
The circulating water crossed thaws, and achievees the purpose that one side low temperature thaws while rinsing.
3. a kind of chicken extract health preserving hot pot bottom material preparation method according to claim 1, it is characterised in that the segmentation rinsing
Main technical points are：
The purpose of segmentation rinsing is the water-solubility protein removed in chicken, the relative amount of salting-in protein is improved, so as to improve
The gelation of chicken paste, can form more preferable protein network structure, assign noodles good quality；Rinsing liquid selection 5
Less than 8 DEG C of cold water again.
A kind of 4. chicken extract health preserving hot pot bottom material preparation method according to claim 1, it is characterised in that it is described cut mix it is main
Technical essential is：
Cut that to mix be fibre bundle in order to destroy muscle, discharge salting-in protein therein, in order to prevent chicken protein
Denaturation and microbial contamination, cutting will equally ensure that temperature is no more than 15 DEG C during mixing；The salt of addition 3% at the same time, promotes salt molten
The precipitation of albumen and the formation of protein network structure；The composite phosphate of addition 0.5%, wherein sodium tripolyphosphate, burnt phosphorus
The mass ratio of sour sodium and calgon is 2：2：1, to improve the retentiveness of chicken paste.
5. a kind of chicken extract health preserving hot pot bottom material preparation method according to claim 1, it is characterised in that the Starches
Selection：
A certain amount of starch is added, the quality of noodles can be improved, such as chewiness, slipping, brightness, is produced suitable for noodles
Starch generally require " gelatinization point is low, gelatinization expansion easily, viscosity it is high " the characteristics of, the gelatinization point of farina
Low, starch expansive force is big, and it is strong to add noodles surface-brightening, the viscoelasticity of the starch, can be obviously shortened digestion time；Corn
Amylose content is more in starch, and being added in noodles can make that noodle texture is harder, has bite, but easily make noodles aging；Cassava
The amylose that starch contains is few, and viscoelasticity is good, and noodles can be made to have chewy texture, smooth, surface-brightening after addition；Clayey cornstarch
Noodle texture can be made to soften with being free of amylose as glutinous rice, after addition, have waxy, and noodles are non-aging；Wheaten starch
Similar to cornstarch, amylose content is more, and sense of food is hard, easy to aging after addition, this experiment chicken noodle is expected needs and is reached
To quality requirements be：Digestion time is moderate, and surface-brightening, smooth, viscoelasticity is good, non-aging；In addition the valency of starch is considered
Lattice, so selecting tapioca relatively reasonable.
6. a kind of chicken extract health preserving hot pot bottom material preparation method according to claim 1, it is characterised in that the chicken paste mixes
Composition and division in a proportion example：
Chicken paste content determines that the technical recipe of chicken noodle directly determines the quality of whole chicken noodle product, passes through
Chicken paste content incremental method determines the molding chicken paste content range of chicken noodles, and it is 1 to select flour and tapioca ratio：1,
It turns out that dough cannot be molded when chicken paste content is more than 50%；Content can be molded reluctantly when being 50%, but in pressure surface
During often attach on roller, be unfavorable for operating, and musculus cutaneus appearance is undesirable；Musculus cutaneus molding effect when content is 50%
It is highly desirable, to have good mouldability while ensureing that noodles contain chicken flavour again, select chicken paste to contain in formula
Measure as 45%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711410130.2A CN107997024A (en) | 2017-12-23 | 2017-12-23 | A kind of chicken extract health preserving hot pot bottom material preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711410130.2A CN107997024A (en) | 2017-12-23 | 2017-12-23 | A kind of chicken extract health preserving hot pot bottom material preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107997024A true CN107997024A (en) | 2018-05-08 |
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ID=62060892
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711410130.2A Withdrawn CN107997024A (en) | 2017-12-23 | 2017-12-23 | A kind of chicken extract health preserving hot pot bottom material preparation method |
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| Country | Link |
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| CN (1) | CN107997024A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111034974A (en) * | 2019-11-25 | 2020-04-21 | 成都蜀川基贸易有限公司 | Hotpot condiment and preparation method thereof |
-
2017
- 2017-12-23 CN CN201711410130.2A patent/CN107997024A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111034974A (en) * | 2019-11-25 | 2020-04-21 | 成都蜀川基贸易有限公司 | Hotpot condiment and preparation method thereof |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180508 |