CN108567115A - Chicken vacuum curing method - Google Patents
Chicken vacuum curing method Download PDFInfo
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- CN108567115A CN108567115A CN201710138510.9A CN201710138510A CN108567115A CN 108567115 A CN108567115 A CN 108567115A CN 201710138510 A CN201710138510 A CN 201710138510A CN 108567115 A CN108567115 A CN 108567115A
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Abstract
A kind of chicken vacuum curing method first carries out heating stirring again with pepper raw material selected from water, salt and reaches the state of being uniformly mixed, so as to allocating manufactured edible cure；It is selected from Fresh chicken again, and this is eaten into cure and is uniformly applied set on the Fresh chicken surface；The Fresh chicken for being coated with those edible cures is placed in external vacuum tumbler, it carries out vacuumizing operation using vacuum tumbler, make in machine to be in vacuum state, the hole on the interior outer skin zone surface for placing the Fresh chicken of machine is allowed to generate amplification phenomenon and supply those edible cures infiltrations；And then stop vacuumizing operation, repetitive operation 4 times according to this, so that those edible cures is penetrated by several times and is reached infiltration completely and be covered with inside the Fresh chicken, so as to reaching vacuum curing effect；It is baked again later and rapid freezing, the hole on the outer skin zone surface and outer skin zone surface that make the chicken Quick freezing under low temperature environment, inhibit bacteria breed and retains the effect that those edible cures its fragrance penetrated into inside the ripe chicken is not lost in.
Description
Technical field
The present invention relates to chicken method for salting, and especially in regard to a kind of chicken vacuum curing method, chicken are made to cook
Mouthfeel effect when can promote edible in the process, and marinated purpose that can be tasty need not be carried out.
Background technology
Chinese often indicate our emphasis to diet with " bread is the staff of life ", and all be unable to do without eat for each person every day, are
Meet desire of the mankind to cuisines, revolution of the mankind on diet starts to spread out, from so-called " having enough " to " eating "；It arrives again
The epoch of " eating health " gradually change, and modern is mostly baked with steamed, fire for the health on diet to replace past oil
It fries, stir fry in oil, or reduce the additives such as salt, soy sauce, absorbed sodium content is made more to reduce and be conducive to health.
Chinese food deliciousness and fragrance, seasoning relationship quite it is close, fragrance can bring the sense of taste and smell with seasoning
Stimulation, can improve a poor appetite, improve food economy value, while there is sterilization, anti-corrosion, coloring and cover food bad smell
Function.Then European's early application fragrance gradually finds that many fragrance itself have strongly mostly medically by scientist
Antibiotic property, the function of inoxidizability and physiological action；Therefore, it is just used in and preserves on food.
In diet, meat be the main source of the protein of needed by human body, especially birds (such as：Chicken, duck, goose,
Pig), it is the highest meat of compatriots' acceptance, is also the current most important product in meat market, the general most common material of birds meat
Reason mode is handled in a manner of toasting or fire-cureing, and will mainly butcher the birds after cleaning, whole outer surface uniformly applies
It spreads sauce or seasoning and carries out marinated operation, then directly toasted or fire-cureed, sauce or seasoning is made to penetrate into birds,
Alternatively, after birds are integrally splitted, is uniformly applied inside and outside birds entirety and spread sauce or seasoning, directly toasted or smoked
It is roasting, make absorb sauce or seasoning inside and outside birds meat entirety, to promote eating mouth feel.
It can be seen that, in addition the traditional cookery mode of general meat products must be carried out by addition sauce or seasoning according to above-mentioned
Allotment is marinated to can be only achieved tasty effect, not only wastes the gastronomical process time, and health on edible and health need doubt,
An actually big drawback problem, and urgently improved.
The present inventor is in view of this, and according to being engaged in the correlation experience in this field, meticulous inspection and research for many years, and match
The method closed scientific principle to use, and then propose a kind of reasonable and effective present invention.
Invention content
The main object of the present invention is to be：One kind is provided about chicken method for salting, and true especially in regard to a kind of chicken
Empty method for salting, mouthfeel effect when making chicken that can promote edible in gastronomical process, and need not carry out it is marinated can be tasty
Purpose.
In order to achieve the above objectives, a kind of chicken vacuum curing method of the present invention, it is characterised in that：It includes the following steps：
Step S1：Material preparation step, the salt and 5-7 g of range of water, 5-7 g of range selected from 190-210 g of range
Pepper raw material；
Step S2：Mixing step is heated, Jiang Shui, salt carry out heating stirring with pepper raw material and reach the state of being uniformly mixed,
So as to allocating manufactured edible cure；
Step S3：Coating step is selected from the Fresh chicken of 950-1050 g of range, and this is eaten uniform apply of cure and is set to
The outer skin zone surface and outer skin zone surface of the Fresh chicken are formed by hole；
Step S4：The Fresh chicken for being coated with those edible cures is placed in external vacuum tumbler by vacuum curing step
It is interior, it carries out vacuumizing operation using vacuum tumbler, makes in machine to be in vacuum state, allow in machine and place the outer skin zone of the Fresh chicken
The hole on surface generates amplification phenomenon and those edible cures is supplied to penetrate into；
Step S5：Repeating vacuum pickles step, when the Fresh chicken for being coated with those edible cures is placed in the vacuum tumbler
It is interior, it carries out vacuumizing operation using vacuum tumbler, makes to be in vacuum state in machine, carry out the pumpdown time between 8-12 minutes
Range；And then stop vacuumizing operation, stop the pumpdown time between 8-12 minutes ranges；Whereby, repetitive operation according to this
4 times, so that those edible cures is penetrated by several times and is reached infiltration completely and be covered with inside the Fresh chicken, salt down so as to reaching vacuum
Effect processed；
Step S6：Bake step, by the Fresh chicken after vacuum curing be immediately placed in in external heating device and into
Row bakes operation, when the Fresh chicken is roasted by the heating device, keeps those interior penetrated into of the script Fresh chicken edible
Cure is influenced by high temperature and slowly gives out taste and fragrance；And
Step S7：Rapid freezing step, will bake the ripe chicken after step be immediately placed in external freezing equipment and
Rapid freezing processing is carried out, the hole on the outer skin zone surface and outer skin zone surface that make the ripe chicken rapidly freezes under low temperature environment
Knot inhibits bacteria breed and retains the effect that those edible cures its fragrance penetrated into inside the ripe chicken is not lost in.
A kind of chicken vacuum curing method, it is characterised in that：It includes the following steps：
Step S10：Material preparation step, the salt and 5-7 g of range of water, 5-7 g of range selected from 190-210 g of range
Pepper raw material；
Step S20：Mixing step is heated, Jiang Shui, salt carry out heating stirring with pepper raw material and reach the state of being uniformly mixed,
So as to allocating manufactured edible cure；
Step S30：Coating step, is selected from the Fresh chicken of 950-1050 g of range, and this is eaten cure and is uniformly coated with
It is formed by hole in the outer skin zone surface of the Fresh chicken and outer skin zone surface；
Step S40：The Fresh chicken for being coated with those edible cures is placed in external vacuum tumbler by vacuum curing step
It is interior, it carries out vacuumizing operation using vacuum tumbler, makes in machine to be in vacuum state, allow in machine and place the outer skin zone of the Fresh chicken
The hole on surface generates amplification phenomenon and those edible cures is supplied to penetrate into；
Step S50：Repeating vacuum pickles step, when the Fresh chicken for being coated with those edible cures is placed in the vacuum tumbler
It is interior, it carries out vacuumizing operation using vacuum tumbler, makes to be in vacuum state in machine, carry out the pumpdown time between 8-12 minutes
Range；And then stop vacuumizing operation, stop the pumpdown time between 8-12 minutes ranges；Whereby, repetitive operation according to this
4 times, so that those edible cures is penetrated by several times and is reached infiltration completely and be covered with inside the Fresh chicken, salt down so as to reaching vacuum
Effect processed；And
Step S60：The Fresh chicken is immediately placed in and carries out rapid freezing in external freezing equipment by rapid freezing step
Processing, hole Quick freezing, inhibition bacterium taste under low temperature environment on the outer skin zone surface and outer skin zone surface that make the Fresh chicken
It is raw and retain the effect that those edible cures its fragrance penetrated into inside the Fresh chicken is not lost in.
The primary efficacy of the present invention is：It provides about chicken method for salting, and especially in regard to a kind of chicken vacuum curing
Method, mouthfeel effect when making chicken that can promote edible in gastronomical process, and marinated purpose that can be tasty need not be carried out；It is first
First, first mix the edible cure, and the edible cure be selected from the water of 200 g of ranges, 6 g of ranges salt and 6 g of models
The pepper raw material (this is optimal proportion) enclosed carries out heating stirring and reaches uniformly mixed state, so that the edible cure is presented only
Special flavor, and this is eaten into uniform apply of cure and is formed by hole set on the outer skin zone surface of the Fresh chicken and outer skin zone surface
Place, and the Fresh chicken is best selected from 1000 g of weight；The Fresh chicken for being coated with those edible cures is placed in again external
It in vacuum tumbler, carries out vacuumizing operation using vacuum tumbler, makes in machine to be in vacuum state, allow machine is interior to place the live chickens
The hole on the outer skin zone surface of meat generates amplification phenomenon and those edible cures is supplied to penetrate into, and carries out the pumpdown time with 10 minutes
For Best Times；And then stop vacuumizing operation, stop the pumpdown time with 10 minutes as Best Times；Whereby, according to this
Repetitive operation 4 times enables those edible cures to penetrate by several times and reach infiltration completely and be covered with inside the Fresh chicken, can reach
The edible cure can be penetrated into different proportions in those Fresh chicken various places insides, so as to reaching vacuum curing effect；Later again
It carries out baking step and rapid freezing step；Alternatively, directly carrying out rapid freezing step；Make the chicken or the Fresh chicken
Outer skin zone surface and outer skin zone surface hole under low temperature environment Quick freezing inhibit bacteria breed and retain the ripe chicken
Or those edible its fragrance of cure penetrated into inside the Fresh chicken are not lost in；
When eater is intended to eat the ripe chicken, as long as the ripe chicken of the freezing is placed in micro-wave oven and heat micro-
After wave, in heating in microwave process, the influence for those the heated temperature of edible cure penetrated into inside the ripe chicken and it is slow
Slowly taste and fragrance are given out again, toasted alternatively, the Fresh chicken of the freezing is placed in heating device, toast or cook
In the process, it is added sauce or seasoning action without to the Fresh chicken, is influenced by heating high temperature and makes the live chickens originally
Those the edible cures penetrated into meat slowly give out taste and fragrance, when being intended to eat the ripe chicken for eater, make this
The various places inside of ripe chicken gives out the light taste and fragrance of different proportion weight, and the ripe chicken need not be added sauce or
Seasoning acts, you can purpose that is tasty and promoting mouthfeel.
Description of the drawings
Fig. 1 is the step flow chart of chicken vacuum curing method of the present invention.
Fig. 2 is another flow chart of steps of chicken vacuum curing method of the present invention.
Fig. 3 is the component prescription schematic diagram of chicken vacuum curing method of the present invention.
Specific implementation mode
Refering to Figure 1, be chicken vacuum curing method of the present invention, the wherein chicken vacuum curing method, including under
Row step：
Step S1：Material preparation step, the salt and 5-7 g of range of water, 5-7 g of range selected from 190-210 g of range
Pepper raw material；
When wherein to step S1, the water of 190-210 g of range being selected from is best with 200 g；The 5-7 being selected from
The salt of g range is best with 6 g；With 6 g it is best with the pepper of 5-7 g of range being selected from；
Step S2：Mixing step is heated, Jiang Shui, salt carry out heating stirring with pepper raw material and reach the state of being uniformly mixed,
So as to allocating manufactured edible cure；
Step S3：Coating step is selected from the Fresh chicken of 950-1050 g of range, and this is eaten uniform apply of cure and is set to
The outer skin zone surface and outer skin zone surface of the Fresh chicken are formed by hole；
When wherein to step S3, the Fresh chicken of 950-1050 g of range being selected from is best with 1000 g；And it is somebody's turn to do
Edible cure, which is uniformly applied, to be formed by set on the outer skin zone surface of the Fresh chicken and outer skin zone surface before hole, must be first to the life
Chicken starts the cleaning processing；
Step S4：The Fresh chicken for being coated with those edible cures is placed in external vacuum tumbler by vacuum curing step
It is interior, it carries out vacuumizing operation using vacuum tumbler, makes in machine to be in vacuum state, allow in machine and place the outer skin zone of the Fresh chicken
The hole on surface generates amplification phenomenon and those edible cures is supplied to penetrate into；
Step S5：Repeating vacuum pickles step, when the Fresh chicken for being coated with those edible cures is placed in the vacuum tumbler
It is interior, it carries out vacuumizing operation using vacuum tumbler, makes to be in vacuum state in machine, carry out the pumpdown time between 8-12 minutes
Range；And then stop vacuumizing operation, stop the pumpdown time between 8-12 minutes ranges；Whereby, repetitive operation according to this
4 times, so that those edible cures is penetrated by several times and is reached infiltration completely and be covered with inside the Fresh chicken, salt down so as to reaching vacuum
Effect processed；
When wherein to step S5, carried out when vacuumize operation within the scope of 8-12 minutes, and with 10 minutes
Vacuumize process is Best Times；And stop vacuumizing operation between 8-12 minutes ranges, and place was vacuumized with stopping in 10 minutes
Reason is Best Times；
By in the vacuum curing operation process of repetitive operation 4 times, operation is vacuumized due to carrying out for the first time, though make those
The hole on the outer skin zone surface of Fresh chicken generates amplification, and the edible cure applied set on the outer skin zone surface of those Fresh chickens is allowed to obtain
To generate the infiltration of amplification phenomenon slowly inside those Fresh chickens via the hole on the outer skin zone surface of the Fresh chicken, but in order to
It does not allow the edible cure once to complete infiltration inside those Fresh chickens, therefore, 10 minutes will be set as the pumpdown time, then into
Row stops vacuumizing operation, and the time is set as 10 minutes, is vacuumized in operation 10 minutes using this stopping, allowing infiltration in those lifes
The edible cure stopped inside chicken can slowly be mixed with the gravy of the Fresh chicken；And then repeat second into
Row vacuumizes operation, and the hole on the outer skin zone surface of those Fresh chickens is allowed to generate amplification once again, and painting is allowed to be set to those Fresh chickens
The edible cure that does not penetrate into of outer skin zone surface generate amplification phenomenon slowly via the hole on the outer skin zone surface of the Fresh chicken
It penetrates into inside those Fresh chickens, and penetrates into the edible cure inside the Fresh chicken originally then further toward the Fresh chicken
It after internal lasting infiltration, then carries out secondary stopping and vacuumizes operation, whereby, repetitive operation 4 times according to this make those eat and salt down
Material is able to penetrate by several times and reach infiltration completely and be covered with inside the Fresh chicken, and can reach the edible cure can be with different ratios
Example is penetrated into those Fresh chicken various places insides, so as to reaching vacuum curing effect；
Step S6：Bake step, by the Fresh chicken after vacuum curing be immediately placed in in external heating device and into
Row bakes operation, when the Fresh chicken is roasted by the heating device, keeps those interior penetrated into of the script Fresh chicken edible
Cure is influenced by high temperature and slowly gives out taste and fragrance；
When wherein to step S6, wherein the Fresh chicken, which is put into heating device, carries out heating when baking processing, heating temperature
Degree is between 170 DEG C~190 DEG C ranges；And it carries out the Fresh chicken effect that processing is baked in heating for 180 DEG C with heating temperature
Fruit is best；And any one that the heating device is stove, fumigator, oven, heating-up furnace or barbecue grill；And
Step S7：Rapid freezing step, will bake the ripe chicken after step be immediately placed in external freezing equipment and
Rapid freezing processing is carried out, the hole on the outer skin zone surface and outer skin zone surface that make the ripe chicken rapidly freezes under low temperature environment
Knot inhibits bacteria breed and retains the effect that those edible cures its fragrance penetrated into inside the ripe chicken is not lost in；
When wherein to step S7, when which carries out rapid freezing processing, cryogenic temperature is between -35 DEG C~-45 DEG C
Between range；And its effect for carrying out rapid freezing processing to the sarcocyte with -40 DEG C of cryogenic temperature is best；And the refrigerating equipment
For any one of refrigerator or refrigerator；
Furthermore wherein to a step S8 is had more after step S7：The ripe chicken after rapid freezing is placed in by packaging step
In one Sterile vacuum bag, bestows vacuum processing and vacuum state and moment encapsulation will be evacuated in the Sterile vacuum bag；
It is learnt via the above, first, first mixes the edible cure, and the edible cure is selected from 200 g of ranges
Water, 6 g of ranges salt and 6 g of ranges pepper raw material (this is optimal proportion), carry out heating stirring and reach mixing
Uniform state makes the edible cure that peculiar flavour be presented, and this is eaten cure uniformly outer skin zone table of the painting set on the Fresh chicken
Face and outer skin zone surface are formed by hole, and the Fresh chicken is best selected from 1000 g of weight；It will be coated with those foods again
Be placed in the Fresh chicken of cure in external vacuum tumbler, carry out vacuumizing operation using vacuum tumbler, make be in machine
Vacuum state allows the hole on the interior outer skin zone surface for placing the Fresh chicken of machine to generate amplification phenomenon and those edible cures is supplied to ooze
Enter, carries out the pumpdown time with 10 minutes as Best Times；And then stop vacuumizing operation, stop the pumpdown time
With 10 minutes for Best Times；Whereby, repetitive operation 4 times according to this enable those edible cures to penetrate by several times and reach complete
Infiltration is covered with inside the Fresh chicken, so as to reaching vacuum curing effect；
Then, the Fresh chicken after vacuum curing is immediately placed in and carries out baking operation in external heating device,
When the Fresh chicken is roasted by the heating device, due to repeating vacuum curing step 4 time, those edible cures is made to obtain
It is penetrated into gradation and reaches infiltration completely and be covered with inside the Fresh chicken, and the edible cure can be reached to ooze in different proportions
Enter those Fresh chicken various places insides, and sauce or seasoning action need not be added to the Fresh chicken, makes the live chickens originally
Those the edible cures penetrated into meat are influenced by high temperature and slowly give out taste and fragrance, right with 180 DEG C of heating temperature
The Fresh chicken carries out heating and bakes the effect of processing to be best；So that the Fresh chicken is rendered as maturation meat form, makes the ripe chicken
Various places inside gives out the light taste and fragrance of different proportion weight；
Finally, which is positioned in external refrigerating equipment progress rapid freezing processing, cryogenic temperature between-
Between 35 DEG C~-45 DEG C ranges；And it is most with -40 DEG C of effects for carrying out rapid freezing processing to the ripe chicken of cryogenic temperature
It is good, and cold preservation time inhibits bacteria breed and retains those foods penetrated into inside the ripe chicken to be best more than 24 hours
With cure, its fragrance is not lost in；Whereby, when eater is intended to eat the ripe chicken, as long as the ripe chicken of the freezing is placed in micro-
Wave stove and after carrying out heating microwave, in heating in microwave process, those the edible cures penetrated into inside the ripe chicken are added
The influence of hot temperature and slowly give out taste and fragrance again, when edible person is intended to eat the ripe chicken, and need not to the ripe chicken
Meat is added sauce or seasoning action, you can purpose that is tasty and promoting mouthfeel.
Also, continuous please refer to Fig. 2 as shown in figure 3, it is chicken vacuum curing method of the present invention, for another chicken vacuum of the present invention
Method for salting comprising the following steps：
Step S10：Material preparation step, the salt and 5-7 g of range of water, 5-7 g of range selected from 190-210 g of range
Pepper raw material；
When wherein to step S10, the water of 190-210 g of range being selected from is best with 200 g；The 5- being selected from
The salt of 7 g of ranges is best with 6 g；With 6 g it is best with the pepper of 5-7 g of range being selected from；
Step S20：Mixing step is heated, Jiang Shui, salt carry out heating stirring with pepper raw material and reach the state of being uniformly mixed,
So as to allocating manufactured edible cure；
Step S30：Coating step, is selected from the Fresh chicken of 950-1050 g of range, and this is eaten cure and is uniformly coated with
It is formed by hole in the outer skin zone surface of the Fresh chicken and outer skin zone surface；
When wherein to step S30, the Fresh chicken of 950-1050 g of range being selected from is best with 1000 g；And it is somebody's turn to do
Edible cure, which is uniformly applied, to be formed by set on the outer skin zone surface of the Fresh chicken and outer skin zone surface before hole, must be first to the life
Chicken starts the cleaning processing；
Step S40：The Fresh chicken for being coated with those edible cures is placed in external vacuum tumbler by vacuum curing step
It is interior, it carries out vacuumizing operation using vacuum tumbler, makes in machine to be in vacuum state, allow in machine and place the outer skin zone of the Fresh chicken
The hole on surface generates amplification phenomenon and those edible cures is supplied to penetrate into；
Step S50：Repeating vacuum pickles step, when the Fresh chicken for being coated with those edible cures is placed in the vacuum tumbler
It is interior, operation is vacuumized using vacuum tumbler row, makes to be in vacuum state in machine, carries out the pumpdown time between 8-12 minutes models
It encloses；And then stop vacuumizing operation, stop the pumpdown time between 8-12 minutes ranges；Whereby, repetitive operation 4 according to this
It is secondary, so that those edible cures is penetrated by several times and is reached infiltration completely and be covered with inside the Fresh chicken, salts down so as to reaching vacuum
Effect processed；
When wherein to step S50, carried out when vacuumize operation within the scope of 8-12 minutes, and with 10 minutes
Vacuumize process is Best Times；And stop vacuumizing operation between 8-12 minutes ranges, and place was vacuumized with stopping in 10 minutes
Reason is Best Times；
By in the vacuum curing operation process of repetitive operation 4 times, operation is vacuumized due to carrying out for the first time, though make those
The hole on the outer skin zone surface of Fresh chicken generates amplification, and the edible cure applied set on the outer skin zone surface of those Fresh chickens is allowed to obtain
To generate the infiltration of amplification phenomenon slowly inside those Fresh chickens via the hole on the outer skin zone surface of the Fresh chicken, but in order to
It does not allow the edible cure once to complete infiltration inside those Fresh chickens, therefore, 10 minutes will be set as the pumpdown time, then into
Row stops vacuumizing operation, and the time is set as 10 minutes, is vacuumized in operation 10 minutes using this stopping, allowing infiltration in those lifes
The edible cure stopped inside chicken can slowly be mixed with the gravy of the Fresh chicken；And then repeat second into
Row vacuumizes operation, and the hole on the outer skin zone surface of those Fresh chickens is allowed to generate amplification once again, and painting is allowed to be set to those Fresh chickens
The edible cure that does not penetrate into of outer skin zone surface generate amplification phenomenon slowly via the hole on the outer skin zone surface of the Fresh chicken
It penetrates into inside those Fresh chickens, and penetrates into the edible cure inside the Fresh chicken originally then further toward the Fresh chicken
It after internal lasting infiltration, then carries out secondary stopping and vacuumizes operation, whereby, repetitive operation 4 times according to this make those eat and salt down
Material is able to penetrate by several times and reach infiltration completely and be covered with inside the Fresh chicken, and can reach the edible cure can be with different ratios
Example is penetrated into those Fresh chicken various places insides, so as to reaching vacuum curing effect；
Step S60：Repeating vacuum is pickled the Fresh chicken after step and is immediately placed in external cold by rapid freezing step
Freeze equipment and carry out rapid freezing processing, the hole on the outer skin zone surface and outer skin zone surface that make the Fresh chicken is under low temperature environment
Quick freezing, the effect that those edible cures its fragrance for inhibiting that bacteria breed and retaining penetrated into inside the Fresh chicken is not lost in
Fruit；
When wherein to step S60, when which carries out rapid freezing processing, cryogenic temperature is between -35 DEG C~-45 DEG C
Between range；And its effect for carrying out rapid freezing processing to the sarcocyte with -40 DEG C of cryogenic temperature is best；And the refrigerating equipment
For any one of refrigerator or refrigerator；
Furthermore wherein to a step S70 is had more after step S60：Packaging step is ripe by the Fresh chicken after rapid freezing
Finished product is placed in a Sterile vacuum bag, is bestowed vacuum processing and will be evacuated to vacuum state and moment encapsulation in the Sterile vacuum bag；
It is learnt via the above, first, first mixes the edible cure, and the edible cure is selected from 200 g of ranges
Water, 6 g of ranges salt and 6 g of ranges pepper raw material (this is optimal proportion), carry out heating stirring and reach mixing
Uniform state makes the edible cure that peculiar flavour be presented, and this is eaten cure uniformly outer skin zone table of the painting set on the Fresh chicken
Face and outer skin zone surface are formed by hole, and the Fresh chicken is best selected from 1000 g of weight；It will be coated with those foods again
Be placed in the Fresh chicken of cure in external vacuum tumbler, carry out vacuumizing operation using vacuum tumbler, make be in machine
Vacuum state allows the hole on the interior outer skin zone surface for placing the Fresh chicken of machine to generate amplification phenomenon and those edible cures is supplied to ooze
Enter, carries out the pumpdown time with 10 minutes as Best Times；And then stop vacuumizing operation, stop the pumpdown time
With 10 minutes for Best Times；Whereby, repetitive operation 4 times according to this enable those edible cures to penetrate by several times and reach complete
Infiltration is covered with inside the Fresh chicken, so as to reaching vacuum curing effect；
Finally, which is positioned over in external refrigerating equipment progress rapid freezing processing, cryogenic temperature between-
Between 35 DEG C~-45 DEG C ranges；And it is most with -40 DEG C of effects for carrying out rapid freezing processing to the Fresh chicken of cryogenic temperature
It is good, and cold preservation time inhibits bacteria breed and retains those foods penetrated into inside the Fresh chicken to be best more than 24 hours
With cure, its fragrance is not lost in；Whereby, when eater is intended to eat the Fresh chicken, which is put into external heating dress
Set interior toasted；And any one that the heating device is stove, fumigator, oven, heating-up furnace or barbecue grill, when the Fresh chicken by
Into the baking of the heating device or gastronomical process, due to repeating vacuum curing step 4 time, enable those edible cures
It penetrates by several times and reaches infiltration completely and be covered with inside the Fresh chicken, and the edible cure can be reached to penetrate into different proportions
In those Fresh chicken various places insides, and sauce or seasoning action need not be added to the Fresh chicken, by heating high temperature shadow
It rings and those the edible cures penetrated into the Fresh chicken originally is made slowly to give out taste and fragrance；The Fresh chicken is set to be rendered as
Ripe chicken form makes the various places inside of the ripe chicken give out the light taste and fragrance of different proportion weight, so that eater is intended to
When eating the ripe chicken, and sauce or seasoning action need not be added to the ripe chicken, you can tasty and enhancement mouthfeel
Purpose.
In conclusion can be that related industry widely utilizes when knowing the present invention really, great making progress property and novelty, and send out
It is bright not disclosed before application, meet the regulation of Patent Law, proposes application for a patent for invention in accordance with the law.
It is only described above, only wherein preferred embodiment of the invention, when cannot with restrictions of the invention implement
Range；I.e. generally according to equivalent changes and modifications made by scope of the present invention patent, it all should still belong to what patent of the present invention covered
In range.
Claims (9)
1. a kind of chicken vacuum curing method, it is characterised in that：It includes the following steps：
Step S1：Material preparation step, the Hu of the salt and 5-7 g of range of water, 5-7 g of range selected from 190-210 g of range
Green pepper raw material；
Step S2：Mixing step is heated, Jiang Shui, salt carry out heating stirring with pepper raw material and reach the state of being uniformly mixed, so as to
Edible cure made of allotment；
Step S3：Coating step is selected from the Fresh chicken of 950-1050 g of range, and this is eaten cure and is uniformly applied set on the life
The outer skin zone surface and outer skin zone surface of chicken are formed by hole；
Step S4：The Fresh chicken for being coated with those edible cures is placed in external vacuum tumbler, profit by vacuum curing step
It is carried out vacuumizing operation with vacuum tumbler, makes in machine to be in vacuum state, allowed in machine and place the outer skin zone surface of the Fresh chicken
Hole generate amplification phenomenon and those edible cures supplied to penetrate into；
Step S5：Repeating vacuum pickles step, is placed in the vacuum tumbler when being coated with the Fresh chicken that those eat cures, profit
It is carried out vacuumizing operation with vacuum tumbler, makes to be in vacuum state in machine, carry out the pumpdown time between 8-12 minutes ranges；
And then stop vacuumizing operation, stop the pumpdown time between 8-12 minutes ranges；Whereby, repetitive operation 4 times according to this,
Those edible cures are enable to penetrate by several times and reach infiltration completely and be covered with inside the Fresh chicken, so as to reaching vacuum curing effect
Fruit；
Step S6：Step is baked, the Fresh chicken after vacuum curing is immediately placed in and is baked in external heating device
Ripe operation makes those the edible cures penetrated into the Fresh chicken originally when the Fresh chicken is roasted by the heating device
It is influenced by high temperature and slowly gives out taste and fragrance；And
Step S7：Rapid freezing step, will bake the ripe chicken after step and is immediately placed in and carried out in external freezing equipment
Rapid freezing processing, hole Quick freezing, suppression under low temperature environment on the outer skin zone surface and outer skin zone surface that make the ripe chicken
The effect that those edible cures its fragrance that bacteria breed processed and retaining is penetrated into inside the ripe chicken is not lost in.
2. chicken vacuum curing method as described in claim 1, it is characterised in that：When wherein to step step S3, this is edible
Cure is uniformly applied and is formed by before hole set on the outer skin zone surface of the Fresh chicken and outer skin zone surface, must be first to the Fresh chicken
It starts the cleaning processing.
3. chicken vacuum curing method as described in claim 1, it is characterised in that：When wherein to step step S6, wherein should
Fresh chicken, which is put into heating device, carries out heating when baking processing, and heating temperature is between 170 DEG C~190 DEG C ranges；And
It carries out heating to bake the effect of processing being best for 180 DEG C with heating temperature to the Fresh chicken.
4. chicken vacuum curing method as described in claim 1, it is characterised in that：When wherein to step step S7, the ripe chicken
When meat carries out rapid freezing processing, cryogenic temperature is between -35 DEG C~-45 DEG C ranges；And it is right with -40 DEG C of cryogenic temperature
The effect that the sarcocyte carries out rapid freezing processing is best.
5. chicken vacuum curing method as described in claim 1, it is characterised in that：Wherein to having more a step after step S7
Step S8 packaging steps, the ripe chicken that will be after rapid freezing are placed in a Sterile vacuum bag, bestow vacuum processing and by the nothing
Vacuum state and moment encapsulation are evacuated in bacterium vacuum bag.
6. a kind of chicken vacuum curing method, it is characterised in that：It includes the following steps：
Step S10：Material preparation step, the Hu of the salt and 5-7 g of range of water, 5-7 g of range selected from 190-210 g of range
Green pepper raw material；
Step S20：Mixing step is heated, Jiang Shui, salt carry out heating stirring with pepper raw material and reach the state of being uniformly mixed, so as to
Edible cure made of allotment；
Step S30：Coating step, be selected from 950-1050 g of range Fresh chicken, and by this eat cure uniformly apply be set to should
The outer skin zone surface and outer skin zone surface of Fresh chicken are formed by hole；
Step S40：The Fresh chicken for being coated with those edible cures is placed in external vacuum tumbler by vacuum curing step,
It carries out vacuumizing operation using vacuum tumbler, makes in machine to be in vacuum state, allow in machine and place outer skin zone's table of the Fresh chicken
The hole in face generates amplification phenomenon and those edible cures is supplied to penetrate into；
Step S50：Repeating vacuum pickles step, is placed in the vacuum tumbler when being coated with the Fresh chicken that those eat cures,
It carries out vacuumizing operation using vacuum tumbler, makes to be in vacuum state in machine, carry out the pumpdown time between 8-12 minutes models
It encloses；And then stop vacuumizing operation, stop the pumpdown time between 8-12 minutes ranges；Whereby, repetitive operation 4 according to this
It is secondary, so that those edible cures is penetrated by several times and is reached infiltration completely and be covered with inside the Fresh chicken, salts down so as to reaching vacuum
Effect processed；And
Step S60：The Fresh chicken is immediately placed in and is carried out at rapid freezing in external freezing equipment by rapid freezing step
Reason, the hole on the outer skin zone surface and outer skin zone surface that make the Fresh chicken Quick freezing under low temperature environment, inhibits bacteria breed
And retain the effect that those edible cures its fragrance penetrated into inside the Fresh chicken is not lost in.
7. chicken vacuum curing method as claimed in claim 6, it is characterised in that：When wherein to step S30, the edible cure
It uniformly applies and is formed by before hole set on the outer skin zone surface of the Fresh chicken and outer skin zone surface, first the Fresh chicken must be carried out
Cleaning treatment.
8. chicken vacuum curing method as claimed in claim 6, it is characterised in that：When wherein to step S60, the Fresh chicken into
When the processing of row rapid freezing, cryogenic temperature is between -35 DEG C~-45 DEG C ranges；And its with -40 DEG C of cryogenic temperature to the meat
The effect that layer carries out rapid freezing processing is best.
9. chicken vacuum curing method as claimed in claim 6, it is characterised in that：Wherein to having more after step step S60
One step S70：The Fresh chicken maturation product after rapid freezing are placed in a Sterile vacuum bag, bestow at vacuum by packaging step
It manages and vacuum state and moment encapsulation will be evacuated in the Sterile vacuum bag.
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|---|---|---|---|
| CN201710138510.9A CN108567115A (en) | 2017-03-09 | 2017-03-09 | Chicken vacuum curing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710138510.9A CN108567115A (en) | 2017-03-09 | 2017-03-09 | Chicken vacuum curing method |
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|---|---|---|---|---|
| CN103598614A (en) * | 2013-11-07 | 2014-02-26 | 安徽立泰食品科技有限公司 | Vacuum tumbling salting method of chicken meat |
| TWM512301U (en) * | 2015-07-31 | 2015-11-21 | Cheng-Yong Lin | Improved structure of meat products |
| CN105192735A (en) * | 2014-05-29 | 2015-12-30 | 马一可 | Quick-frozen chicken and manufacturing method thereof |
| CN105901544A (en) * | 2016-04-19 | 2016-08-31 | 陕西石羊粮食贸易有限公司 | Production method of quick-frozen chicken cutlets |
| CN106333265A (en) * | 2016-08-30 | 2017-01-18 | 湖州天河食品有限公司 | Liquor-soaked chicken water retention production method |
| TW201815295A (en) * | 2016-10-28 | 2018-05-01 | 林丞鏞 | Method for vacuum pickling chicken meat characterized by inhibiting the bacterial growth and preventing the smell of the edible marinade infiltrated into the interior of cooked chicken meat from running off |
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2017
- 2017-03-09 CN CN201710138510.9A patent/CN108567115A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598614A (en) * | 2013-11-07 | 2014-02-26 | 安徽立泰食品科技有限公司 | Vacuum tumbling salting method of chicken meat |
| CN105192735A (en) * | 2014-05-29 | 2015-12-30 | 马一可 | Quick-frozen chicken and manufacturing method thereof |
| TWM512301U (en) * | 2015-07-31 | 2015-11-21 | Cheng-Yong Lin | Improved structure of meat products |
| CN105901544A (en) * | 2016-04-19 | 2016-08-31 | 陕西石羊粮食贸易有限公司 | Production method of quick-frozen chicken cutlets |
| CN106333265A (en) * | 2016-08-30 | 2017-01-18 | 湖州天河食品有限公司 | Liquor-soaked chicken water retention production method |
| TW201815295A (en) * | 2016-10-28 | 2018-05-01 | 林丞鏞 | Method for vacuum pickling chicken meat characterized by inhibiting the bacterial growth and preventing the smell of the edible marinade infiltrated into the interior of cooked chicken meat from running off |
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