CN108576672A - A kind of roast chicken sliced meat and its processing method - Google Patents
A kind of roast chicken sliced meat and its processing method Download PDFInfo
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- CN108576672A CN108576672A CN201810410288.8A CN201810410288A CN108576672A CN 108576672 A CN108576672 A CN 108576672A CN 201810410288 A CN201810410288 A CN 201810410288A CN 108576672 A CN108576672 A CN 108576672A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 85
- 235000013372 meat Nutrition 0.000 title claims abstract description 71
- 238000003672 processing method Methods 0.000 title claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 239000000835 fiber Substances 0.000 claims abstract description 27
- 238000009938 salting Methods 0.000 claims abstract description 25
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000001035 drying Methods 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 18
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 17
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 15
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 15
- 241000018646 Pinus brutia Species 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 11
- DQFBYFPFKXHELB-UHFFFAOYSA-N Chalcone Natural products C=1C=CC=CC=1C(=O)C=CC1=CC=CC=C1 DQFBYFPFKXHELB-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 235000005513 chalcones Nutrition 0.000 claims abstract description 9
- 239000002131 composite material Substances 0.000 claims abstract description 9
- 235000011187 glycerol Nutrition 0.000 claims abstract description 9
- 239000002773 nucleotide Substances 0.000 claims abstract description 9
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 9
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 9
- 239000010452 phosphate Substances 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 235000015067 sauces Nutrition 0.000 claims abstract description 9
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- DQFBYFPFKXHELB-VAWYXSNFSA-N trans-chalcone Chemical compound C=1C=CC=CC=1C(=O)\C=C\C1=CC=CC=C1 DQFBYFPFKXHELB-VAWYXSNFSA-N 0.000 claims abstract description 9
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 claims abstract description 8
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 claims abstract description 8
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 8
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 8
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 8
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 claims abstract description 8
- 235000018889 capsanthin Nutrition 0.000 claims abstract description 8
- 235000012658 paprika extract Nutrition 0.000 claims abstract description 8
- 239000001688 paprika extract Substances 0.000 claims abstract description 8
- 235000010378 sodium ascorbate Nutrition 0.000 claims abstract description 8
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims abstract description 8
- 229960005055 sodium ascorbate Drugs 0.000 claims abstract description 8
- 239000001509 sodium citrate Substances 0.000 claims abstract description 6
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 6
- 238000012545 processing Methods 0.000 claims abstract description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 5
- 229910052708 sodium Inorganic materials 0.000 claims description 5
- 239000011734 sodium Substances 0.000 claims description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
- WDJHALXBUFZDSR-UHFFFAOYSA-N acetoacetic acid Chemical compound CC(=O)CC(O)=O WDJHALXBUFZDSR-UHFFFAOYSA-N 0.000 claims 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims 1
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 abstract description 13
- 239000001632 sodium acetate Substances 0.000 abstract description 13
- 235000017454 sodium diacetate Nutrition 0.000 abstract description 13
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 206010034203 Pectus Carinatum Diseases 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 239000003205 fragrance Substances 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 6
- 210000003195 fascia Anatomy 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000004519 grease Substances 0.000 description 4
- 244000131522 Citrus pyriformis Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 210000000481 breast Anatomy 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 235000015424 sodium Nutrition 0.000 description 3
- 241000628997 Flos Species 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000015177 dried meat Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- -1 ascorbic acid compound Chemical class 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to food processing technology field, a kind of roast chicken sliced meat and its processing method are disclosed.The method of the present invention includes the following steps：Chicken is thinly sliced, is rinsed；1~3h of knead-salting；The formula of the tumbling liquid is：In terms of 1kg chicken, 150~300g of water, 150~300g of sugar, 50~100g of glycerine, 1~3g of sodium Diacetate, 5~10g of sodium citrate, 1~2.5g of composite phosphate, 2~5g of monosodium glutamate, 10~15g of salt, 0.5~2g of capsanthin, 5~15g of toppings, 1~3g of sodium ascorbate, 0.1~0.3g of ascorbic acid, 1~1.5g of chalcone, 40~80g of thick chilli sauce, 10~15g of chicken extract, 25~50g of converted starch, 10~15g of chilli powder, 5 1~3g of the sapidity nucleotide disodium；Drying；Moisture regain；Baking；Pine is rolled through rolling-loosening machine, obtains roast chicken sliced meat, it is meat fiber high resilience, fluffy, soft.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of roast chicken sliced meat and its processing method.
Background technology
Traditional dried meat floss, jerky class need to pass through finishing, stripping and slicing, cooking, oil skimming, seasoning, receive soup, fry pine, rub the processes systems such as pine with the hands
Fluffy at cotton-shaped product at meat fiber, production and processing process is more, complicated, requires experience higher frying and duration and degree of heating control.Its
Secondary tradition dried meat floss production process is more, complicated, and production process control of microorganisms difficulty is big, causes the microbiological indicator for processing finished product
Often exceed national standard.
Roast chicken sliced meat, through knead-salting, drying, are baked, roll made of the series of process such as pine using chicken breast meat as raw material
The novel chicken product that a kind of quality is soft, meat fiber is fluffy.
Invention content
In order to overcome the shortcomings and deficiencies of the prior art described above, the primary purpose of the present invention is that providing a kind of novel flesh
The processing method of the fluffy roast chicken sliced meat of meat fiber.
Another object of the present invention is to provide a kind of roast chicken that the novel meat fiber that above-mentioned processing method obtains is fluffy
Sliced meat.
The purpose of the present invention is realized by following proposal：
A kind of processing method for the roast chicken sliced meat that novel meat fiber is fluffy, includes the following steps：
(1) chicken is thinly sliced, is rinsed；
(2) knead-salting：Thin slice and tumbling liquid are put into 1~3h of low temperature knead-salting in tumbler；
The formula of the tumbling liquid is：In terms of 1kg chicken, 150~300g of water, 150~300g of sugar, 50~100g of glycerine,
1~3g of sodium Diacetate, 5~10g of sodium citrate, 1~2.5g of composite phosphate, 2~5g of monosodium glutamate, 10~15g of salt, capsanthin 0.5
~2g, 5~15g of toppings, 1~3g of sodium ascorbate, 0.1~0.3g of ascorbic acid, 1~1.5g of chalcone, thick chilli sauce 40~
80g, 10~15g of chicken extract, 25~50g of converted starch, 10~15g of chilli powder, 5- the sapidity nucleotide disodiums (I+G) 1~3g.
(3) it dries；
(4) it gets damp again：Thin slice after drying is impregnated into 1~2s in water, or in 60~65 DEG C of constant temperature, constant humidity 93~98%
Moisture regain to water content is 26~35% under part；
(5) it is baked：6~12min is baked at 120~230 DEG C；
(6) pine is rolled through rolling-loosening machine, obtains roast chicken sliced meat.
In step (1), chicken used can be chicken breast meat, and chicken used preferably first thaws to -6~15 DEG C.
In step (1), the chicken is used further to process after preferably being trimmed, and such as removes grease, fascia.
In step (1), the thin slice is preferably 3mm~9mm.
In step (1), the rinsing preferably rinses 15~30min into the water.
In step (1), the sodium Diacetate of chicken weight 1 ‰ is preferably added in the rinse cycle, in water.
In step (3), the temperature of the drying is preferably 30~100 DEG C.The drying is preferably successively at 40~90 DEG C
Wind speed 1200~1400rpm dries 0.5~2h, and 45~75 DEG C of 1000~1200rpm of wind speed dry 0.5~1.5h, 40~70 DEG C
600~800rpm of wind speed dries 0.5~1.5h.
The obtained product water content of drying is preferably 20~25%.The present invention is heat-treated using 3 sections of drying, makes product
Drying is uniform.
In step (2), the formula of the tumbling liquid is preferably：In terms of 1kg chicken, 200~250g of water, 200~250g of sugar,
60~90g of glycerine, 1.5~2.5g of sodium Diacetate, 7~9g of sodium citrate, 1.5~2g of composite phosphate, 2.5~4g of monosodium glutamate, salt
12~14g, 0.8~1.6g of capsanthin, 6~12g of toppings, 1.5~2.5g of sodium ascorbate, 0.15~0.25g of ascorbic acid,
1.1~1.4g of chalcone, 45~70g of thick chilli sauce, 12~13g of chicken extract, 30~40g of converted starch, 12~14g of chilli powder, 5- are in
Flavor nucleotide disodium (I+G) 1.5~2.5g.
In step (2), the low temperature is preferably 0~15 DEG C, more preferably 8 DEG C.
In step (2), the condition of the knead-salting is preferably followed successively by 0.4~0.6Mpa vacuum 15~45min of tumbling,
Normal pressure tumbling 15~45min, 0.4~0.6Mpa vacuum 15~45min of tumbling, 15~45min of normal pressure tumbling.More preferably
0.45~0.55Mpa vacuum tumbling 30min, normal pressure tumbling 20min, 0.45~0.55Mpa vacuum tumbling 30min, normal pressure tumbling
30min。
The present invention is promoted using interval breathing tumbling and pickles tumbling effect, improved Meat.
The fluffy roast chicken sliced meat of the novel meat fiber that is prepared the present invention also provides the above method.Roast chicken sliced meat of the present invention
Product meat fiber is flexible, fluffy, soft, full of nutrition, has roasting fragrance.
The present invention improves protein structure using composite phosphate keeps product meat fiber after moisture regain more flexible.Using
The physical characteristic that sugar, glycerine, sodium citrate, converted starch compound prescription improve product makes product uniform pickup moisture content in moisture regain
Meat fiber softens, and makes product meat fiber when pricking pine.Product meat fiber when rolling pine is set to be not easily broken by the above formula technique,
It is soft flexible.Using salt, toppings, chalcone, thick chilli sauce, chicken extract, chilli powder, 5- the sapidity nucleotide disodiums, ascorbic acid
Sodium, ascorbic acid compound prescription and chicken occur Maillard reaction progress product and season to form distinctive product special flavour.It is other auxiliary
Material is food preservative and food colour.The cryogenic vacuum knead-salting that the present invention uses promotes product and pickles effect.
The present invention is heat-treated using 3 sections of drying, is first dried using high wind speed, then is toasted using low wind speed, is added
While fast Drying Rates, ensure the uniformity and water uniformity of product drying.
The present invention is baked mode and cures afterwards using first getting damp again.According to being directly baked, product surface is easily burned, product
Compact internal structure is not easy to chew.Interiors of products moisture can be made enough and reach internal and external equilibrium using first moisture regain, cooking process
Interiors of products moisture, which meets the expansion of high temperature rapid vaporization, keeps interiors of products structure fluffy, soft.By roll pine make meat fiber structure into
One step is fluffy, soft.The roast chicken flake products meat fiber processed by the above technology is flexible, fluffy, soft, and nutrition is rich
There is richness roasting fragrance, water content to be less than 20%.
Specific implementation mode
With reference to embodiment, the present invention is further explained.In the following detailed description, it is only retouched by way of explanation
Certain exemplary embodiments of the present invention are stated.Undoubtedly, those skilled in the art will recognize, without departing from
In the case of the spirit and scope of the present invention, the described embodiments may be modified in various different ways.Therefore,
Following description is regarded as illustrative in nature, and is not intended to limit the scope of the claims.Involved in the following example
Material can be obtained from commercial channel.
Embodiment 1
A kind of preparation method of roast chicken sliced meat, includes the following steps：
(1) it thaws：Blocky chicken breast meat is put into unfreezing machine and is thawed to -2 DEG C~0 DEG C of central temperature.
(2) it trims：The Fresh Grade Breast to have thawed is removed into fascia, grease.
(3) it is sliced：The chicken breast meat trimmed is put into slicer, 3mm thin slices are cut into.
(4) it rinses：Sliced meat are rinsed into 20min into the water, by the sodium Diacetate that 1 ‰ are added in meat restatement water.
(5) knead-salting：Sliced meat, tumbling liquid are added in tumbler, knead-salting temperature is 4~10 DEG C, knead-salting
Rotating speed is 5r/min, and knead-salting technique is：0.4Mpa vacuum tumbling 30min, normal pressure tumbling 20min, 0.4Mpa vacuum tumbling
30min, normal pressure tumbling 30min；
Tumbling formula of liquid：By taking 1kg chicken as an example, it is separately added into water 150g, sugar 150g, glycerine 50g, sodium Diacetate 1g, lemon
Lemon acid sodium 5g, composite phosphate 1g, monosodium glutamate 2g, salt 10g, capsanthin 0.5g, toppings 5g, sodium ascorbate 1g, ascorbic acid
0.1g, chalcone 1g, thick chilli sauce 40g, chicken extract 10g, converted starch 25g, chilli powder 10g, 5- the sapidity nucleotide disodium (I+G)
1g。
(6) it dries：Chicken pieces after knead-salting are layered in mesh sheet and are dried, 40 DEG C, wind speed 1400rpm drying
About 2h, 45 DEG C, wind speed 1200rpm dries about 2h, and 40 DEG C, wind speed 800rpm dries about 2h, and it is 20~25% to obtain water content
Chicken pieces.
(7) it gets damp again：Mode 1 impregnates chicken pieces 1~2 second in water, takes out and waits baking；Mode 2, chicken pieces are in constant temperature
60 DEG C, under the conditions of humidity 93% moisture regain to moisture water content about 26~35%.
(8) it is baked：The chicken pieces dried are put into continuous tunnel oven, are baked temperature：120 DEG C, it is baked 12min.
(9) pine is rolled：After chicken pieces after baking are cooled to room temperature, it is put into rolling-loosening machine and pricks pine 2~6 times, roast chicken is made
Piece.
(10) according to client's needs, product can also be packed, packaged chicken pieces, room temperature preserve 6 months with
On.Roast chicken flake products meat fiber made of the method is flexible, fluffy, soft, full of nutrition, has roasting fragrance, aqueous
Amount is less than 20%.
Embodiment 2
A kind of preparation method of roast chicken sliced meat, includes the following steps：
(1) it thaws：Blocky chicken breast meat is put into unfreezing machine and is thawed to -2 DEG C~0 DEG C of central temperature.
(2) it trims：The Fresh Grade Breast to have thawed is removed into fascia, grease.
(3) it is sliced：The chicken breast meat trimmed is put into slicer, 6mm thin slices are cut into.
(4) it rinses：Sliced meat are rinsed into 20min into the water, by the sodium Diacetate that 1 ‰ are added in meat restatement water.
(5) knead-salting：Sliced meat, tumbling liquid are added in tumbler, knead-salting temperature is 4~10 DEG C, knead-salting
Rotating speed is 5r/min, and knead-salting technique is：0.5Mpa vacuum tumbling 30min, normal pressure tumbling 20min, 0.5Mpa vacuum tumbling
30min, normal pressure tumbling 30min；
Tumbling formula of liquid：By taking 1kg chicken as an example, it is separately added into water 225g, sugar 225g, glycerine 75g, sodium Diacetate 2g, lemon
Lemon acid sodium 7.5g, composite phosphate 1.75g, monosodium glutamate 3.5g, salt 12.5g, capsanthin 1.25g, toppings 10g, sodium ascorbate
2g, ascorbic acid 0.2g, chalcone 1.25g, thick chilli sauce 60g, chicken extract 12.5g, converted starch 35g, chilli powder 12.5g, 5- are in
Flavor nucleotide disodium (I+G) 2g.
(6) it dries：Chicken pieces after knead-salting are layered in mesh sheet and are dried, 65 DEG C, wind speed 1300rpm drying
About 1.25h, 60 DEG C, wind speed 1100rpm dries about 1h, and 55 DEG C, wind speed 700rpm dries about 1h, obtain water content be 20~
25% chicken pieces.
(7) it gets damp again：Mode 1 impregnates chicken pieces 1~2 second in water, takes out and waits baking；Mode 2, chicken pieces are in constant temperature
62.5 DEG C, under the conditions of humidity 95% moisture regain to moisture water content about 26~35%.
(8) it is baked：The chicken pieces dried are put into continuous tunnel oven, are baked temperature：175 DEG C, it is baked 10min.
(9) pine is rolled：After chicken pieces after baking are cooled to room temperature, it is put into rolling-loosening machine and pricks pine 2~6 times, roast chicken is made
Piece.
(10) according to client's needs, product can also be packed, packaged chicken pieces, room temperature preserve 6 months with
On.Roast chicken flake products meat fiber made of the method is flexible, fluffy, soft, full of nutrition, has roasting fragrance, aqueous
Amount is less than 20%.
Embodiment 3
A kind of preparation method of roast chicken sliced meat, includes the following steps：
(1) it thaws：Blocky chicken breast meat is put into unfreezing machine and is thawed to -2 DEG C~0 DEG C of central temperature.
(2) it trims：The Fresh Grade Breast to have thawed is removed into fascia, grease.
(3) it is sliced：The chicken breast meat trimmed is put into slicer, 9mm thin slices are cut into.
(4) it rinses：Sliced meat are rinsed into 20min into the water, by the sodium Diacetate that 1 ‰ are added in meat restatement water.
(5) knead-salting：Sliced meat, tumbling liquid are added in tumbler, knead-salting temperature is 4~10 DEG C, knead-salting
Rotating speed is 5r/min, and knead-salting technique is：0.6Mpa vacuum tumbling 30min, normal pressure tumbling 20min, 0.6Mpa vacuum tumbling
30min, normal pressure tumbling 30min；
Tumbling formula of liquid：By taking 1kg chicken as an example, it is separately added into water 300g, sugar 300g, glycerine 100g, sodium Diacetate 3g, lemon
Lemon acid sodium 10g, composite phosphate 2.5g, monosodium glutamate 5g, salt 15g, capsanthin 2g, toppings 15g, sodium ascorbate 3g, Vitamin C
Sour 0.3g, chalcone 1.5g, thick chilli sauce 80g, chicken extract 15g, converted starch 40g, chilli powder 15g, 5- the sapidity nucleotide disodium (I
+G)3g。
(6) it dries：Chicken pieces after knead-salting are layered in mesh sheet and are dried, 90 DEG C, wind speed 1200rpm drying
About 0.5h, 75 DEG C, wind speed 1000rpm dries about 0.5h, and 70 DEG C, wind speed 600rpm dries about 0.5h, obtain water content be 20~
25% chicken pieces.
(7) it gets damp again：Mode 1 impregnates chicken pieces 1~2 second in water, takes out and waits baking；Mode 2, chicken pieces are in constant temperature
65 DEG C, under the conditions of humidity 98% moisture regain to moisture water content about 26~35%.
(8) it is baked：The chicken pieces dried are put into continuous tunnel oven, are baked temperature：230 DEG C, it is baked 6min.
(9) pine is rolled：After chicken pieces after baking are cooled to room temperature, it is put into rolling-loosening machine and pricks pine 2~6 times, roast chicken is made
Piece.
(10) according to client's needs, product can also be packed, packaged chicken pieces, room temperature preserve 6 months with
On.Roast chicken flake products meat fiber made of the method is flexible, fluffy, soft, full of nutrition, has roasting fragrance, aqueous
Amount is less than 20%.
Comparative example 1
Compared with Example 1, rinsing is not added with sodium Diacetate to comparative example 1, and it is conventional that tumbling formula of liquid only uses salt, sugar, monosodium glutamate
Flavoring agent is handled, method and step all same in addition to this without moisture regain.
Comparative example 2
Compared with Example 2, rinsing is not added with sodium Diacetate to comparative example 2, and it is conventional that tumbling formula of liquid only uses salt, sugar, monosodium glutamate
Flavoring agent is handled, method and step all same in addition to this without moisture regain.
Comparative example 3
Compared with Example 3, rinsing is not added with sodium Diacetate to comparative example 3, and it is conventional that tumbling formula of liquid only uses salt, sugar, monosodium glutamate
Flavoring agent is handled, method and step all same in addition to this without moisture regain.
Control group
Existing commercially available roast chicken flake products.
In order to compare the actual effect and feature of the present invention, select trained professional food development personnel to above-mentioned 7 kinds
Duck product made of mode carries out sensory evaluation test, and specific comparative experimental data is as shown in the following table 1：
The sensory evaluation of 1 roast chicken sliced meat of table is tested
By being compared above it is found that product roast chicken flake products meat fiber of the present invention is flexible, fluffy, soft, entrance
Easily melt, it is full of nutrition, there is roasting fragrance.This product formula is unique, and product mouthfeel, flavor and commercially available chicken pieces are entirely different.
It is in the nature chicken Ganlei's product to commercially available chicken pieces, only shows as sheet in shape., baking directly marinated according to traditional approach
Dry, baking is processed, and interiors of products close structure obtained is not easy to chew, and manufactured product characteristic is similar to jerky.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, it is other it is any without departing from the spirit and principles of the present invention made by changes, modifications, substitutions, combinations, simplifications,
Equivalent substitute mode is should be, is included within the scope of the present invention.
Claims (9)
1. a kind of processing method for the roast chicken sliced meat that meat fiber is fluffy, it is characterised in that include the following steps：
(1) chicken is thinly sliced, is rinsed；
(2) knead-salting：Thin slice and tumbling liquid are put into 1~3h of low temperature knead-salting in tumbler；
The formula of the tumbling liquid is：In terms of 1kg chicken, 150~300g of water, 150~300g of sugar, 50~100g of glycerine, double second
Sour 1~3g of sodium, 5~10g of sodium citrate, 1~2.5g of composite phosphate, 2~5g of monosodium glutamate, 10~15g of salt, 0.5~2g of capsanthin,
5~15g of toppings, 1~3g of sodium ascorbate, 0.1~0.3g of ascorbic acid, 1~1.5g of chalcone, 40~80g of thick chilli sauce, chicken
10~15g of juice, 25~50g of converted starch, 10~15g of chilli powder, 1~3g of 5- the sapidity nucleotide disodiums；
(3) it dries；
(4) it gets damp again：Thin slice after drying is impregnated into 1~2s in water, or in 60~65 DEG C of constant temperature, 93~98% condition of constant humidity is next time
Tide to water content is 26~35%；
(5) it is baked：6~12min is baked at 120~230 DEG C；
(6) pine is rolled through rolling-loosening machine, obtains roast chicken sliced meat.
2. the processing method of the fluffy roast chicken sliced meat of meat fiber according to claim 1, it is characterised in that：Step (3)
In, the temperature of the drying is 30~100 DEG C.
3. the processing method of the fluffy roast chicken sliced meat of meat fiber according to claim 1, it is characterised in that：Step (3)
In, the drying is to dry 0.5~2h in 40~90 DEG C of wind speed 1200~1400rpm successively, 45~75 DEG C of wind speed 1000~
1200rpm dries 0.5~1.5h, and 40~70 DEG C of 600~800rpm of wind speed dry 0.5~1.5h.
4. the processing method of the fluffy roast chicken sliced meat of meat fiber according to claim 1, it is characterised in that：Step (3)
In, the obtained product water content of drying is 20~25%.
5. the processing method of the fluffy roast chicken sliced meat of meat fiber according to claim 1, it is characterised in that：Step (2)
In, the formula of the tumbling liquid is：In terms of 1kg chicken, 200~250g of water, 200~250g of sugar, 60~90g of glycerine, diacetic acid
1.5~2.5g of sodium, 7~9g of sodium citrate, 1.5~2g of composite phosphate, 2.5~4g of monosodium glutamate, 12~14g of salt, capsanthin 0.8~
It is 1.6g, 6~12g of toppings, 1.5~2.5g of sodium ascorbate, 0.15~0.25g of ascorbic acid, 1.1~1.4g of chalcone, peppery
45~70g of green pepper sauce, 12~13g of chicken extract, 30~40g of converted starch, 12~14g of chilli powder, 5- the sapidity nucleotide disodiums 1.5~
2.5g。
6. the processing method of the fluffy roast chicken sliced meat of meat fiber according to claim 1, it is characterised in that：Step (2)
In, the low temperature is 0~15 DEG C.
7. the processing method of the fluffy roast chicken sliced meat of meat fiber according to claim 1, it is characterised in that：Step (2)
In, the condition of the knead-salting is followed successively by 0.4~0.6Mpa vacuum 15~45min of tumbling, normal pressure tumbling 15~45min, and 0.4
~0.6Mpa vacuum 15~45min of tumbling, 15~45min of normal pressure tumbling.
8. the processing method of the fluffy roast chicken sliced meat of meat fiber according to claim 1, it is characterised in that：Step (2)
In, the condition of the knead-salting is followed successively by 0.45~0.55Mpa vacuum tumbling 30min, normal pressure tumbling 20min, 0.45~
0.55Mpa vacuum tumbling 30min, normal pressure tumbling 30min.
9. a kind of roast chicken sliced meat that meat fiber is fluffy, it is characterised in that according to claim 1~8 any one of them processing side
Method obtains.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109463707A (en) * | 2018-10-31 | 2019-03-15 | 江苏雨润肉食品有限公司 | A kind of roast chicken flavouring material formula and its application method |
| CN110313571A (en) * | 2019-07-17 | 2019-10-11 | 成都伍田食品有限公司 | A kind of dried yak beef and its production technology |
-
2018
- 2018-05-02 CN CN201810410288.8A patent/CN108576672A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109463707A (en) * | 2018-10-31 | 2019-03-15 | 江苏雨润肉食品有限公司 | A kind of roast chicken flavouring material formula and its application method |
| CN110313571A (en) * | 2019-07-17 | 2019-10-11 | 成都伍田食品有限公司 | A kind of dried yak beef and its production technology |
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