CN108703322A - Chinese toon Boiled chicken with salt and preparation method thereof - Google Patents
Chinese toon Boiled chicken with salt and preparation method thereof Download PDFInfo
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- CN108703322A CN108703322A CN201810370487.0A CN201810370487A CN108703322A CN 108703322 A CN108703322 A CN 108703322A CN 201810370487 A CN201810370487 A CN 201810370487A CN 108703322 A CN108703322 A CN 108703322A
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- salt
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- chinese toon
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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
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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
- A23L13/40—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
- A23L13/70—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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of production methods of Chinese toon Boiled chicken with salt, and steps are as follows：1）Salt, illiciumverum, Chinese prickly ash are mixed and fried to the micro- Huang of salt grain；2）After taking chicken, killed or stripped feather off to clean, cutting；3）It will fry the progress of salt and chicken, killed or stripped feather off tumbling is dry and salt down, and cooking wine and ginger is added；It is stood after tumbling；4）Illiciumverum, cassia bark, ginger are boiled, salt, monosodium glutamate, cooking wine, yeast extract and Chinese toon is then added and continues to boil, cooling is spare；5）Pickled chicken base is done into tumbling and is totally immersed into cold halogen in halogen soup；6）Chicken base after cold halogen is subjected to heating and cooking；7）Chicken base after cooking drains naturally after taking out, and then carries out 20 ~ 25min of baking to get to Chinese toon Boiled chicken with salt.The Chinese toon Boiled chicken with salt bright color of gained of the invention, delicate mouthfeel, taste be aromatic, without fishy smell；And addition Chinese toon substance, the fragrant thick pure flavor of traditional brine meat products was not only kept, but also have the characteristics that Chinese toon fragrance, unique flavor, there are extraordinary market prospects.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of Chinese toon Boiled chicken with salt and preparation method thereof.
Background technology
Boiled chicken with salt is one of the fine work of Chinese tradition cooking culture, and product cock skin plain boiled pork is tender, fresh fragrance is beautiful, have it is fragrant, crisp,
Tender feature.Boiled chicken with salt chicken belong to high protein, low fat food etc., it is highly beneficial to human body, so deep by vast consumption
Person likes.Presently commercially available Boiled chicken with salt manufacture craft is relatively simple, and taste is only based on saline taste, and is not easy to form large-scale production.
Invention content
The object of the present invention is to provide a kind of Chinese toon Boiled chicken with salt and preparation method thereof, the Chinese toon Boiled chicken with salt color and luster of gained is bright
Beautiful, delicate mouthfeel, taste be aromatic, without fishy smell；And addition Chinese toon, yeast, both kept the fragrant thick pure wind of traditional brine meat products
Taste, and have the characteristics that Chinese toon fragrance, unique flavor, there are extraordinary market prospects.
For achieving the above object, the technical solution adopted by the present invention is as follows：
A kind of production method of Chinese toon Boiled chicken with salt, raw material include：Chicken, killed or stripped feather off, salt, monosodium glutamate, cooking wine, ginger, yeast carry
Object (KA66, TB01), Chinese toon, illiciumverum, cassia bark, Chinese prickly ash etc. are taken, making step is as follows：
1) salt is fried：Salt, illiciumverum, Chinese prickly ash are mixed and are incorporated to pot stir-frying, the control of salt temperature is fried between 95~100 DEG C, fries
To the micro- Huang of salt grain；
2) cleaning, cutting：After taking chicken, killed or stripped feather off to clean, cutting is spare；
3) dry to salt down：In percentage by weight, stir-fry salt, 1~3% cooking wine and 1~3% of the 5~6% of chicken, killed or stripped feather off weight are taken
Ginger, then will fry salt and chicken, killed or stripped feather off using tumbler carry out it is dry salt down, and cooking wine and ginger is added；After 30~40min of tumbling,
Stand 2~4h；
4) halogen is endured：According to the weight percent meter of water, by 0.1~0.2% illiciumverum, 0.1~0.2% cassia bark, 0.5~1%
Ginger etc. carries out 20~45min of tanning, then be added 3~3.5% salt, 1~1.5% monosodium glutamate, 2~3% cooking wine, 0.3~
After 0.7% yeast extract and 0.1~0.2% Chinese toon continue 5~10min of tanning, halogen soup is obtained, cooling is spare；
5) cold halogen：Pickled chicken base is done in tumbling obtained by step 3) to be totally immersed into halogen soup obtained by step 4), cold halogen 15~
18h；
6) it cooks：Chicken base after cold halogen obtained by step 5) is subjected to heating and cooking, temperature is controlled at 85~95 DEG C, cooking
Between 50~60min；
7) it toasts：Chicken base after being cooked obtained by step 6) drains 20~40min naturally after taking out, and is then dried at 50~60 DEG C
Roasting 20~25min, it is cooling to get to Chinese toon Boiled chicken with salt.
Above-mentioned gained Chinese toon Boiled chicken with salt through vacuum packaging, sterilization, examine Chinese toon Boiled chicken with salt commercial product.Wherein, very
Empty package is vacuum-packed using aluminium foil bag, 20~24s of pumpdown time, seals 2~3s of time；Sterilization conditions are：115~
120 DEG C, 20~30min of constant temperature, 0.12~0.15MPa of constant temperature and pressure.
By said program, in step 1), salt, illiciumverum, Chinese prickly ash weight ratio be 100:2~3:2~3；Salt temperature is fried in control
95~100 DEG C of degree, fries salt time about 10~15min, and color is fried to just becoming micro- yellow.
By said program, by the way of salting down using tumbler is dry in step 3), the mixing uniformity of stir-fry salt and chicken is increased,
It improves chicken and pickles quality.
By said program, in step 5), the cold halogen time is 15~18h makes each portion of chicken body during halogen soup is impregnated
Position is uniformly tasty, can just be cooked after cold halogen is completed.
By said program, an offscum removal is carried out every 15~25min in step 5).
Compared with prior art, the present invention has the beneficial effect that：
First, the present invention is improved on the basis of traditional handicraft, easy to operate, manufacturing conditions are mild, the perfume (or spice) of gained
Chinese toon Boiled chicken with salt bright color, delicate mouthfeel, taste be aromatic, without fishy smell；Chinese toon and yeast are especially added, traditional brine had both been kept
The fragrant thick pure flavor of meat products, and enrich the whole flavor of Boiled chicken with salt, at the same have to product color, mouthfeel have it is preferable
Improvement acts on, and has the characteristics that Chinese toon fragrance, unique flavor, has extraordinary market prospects.
Second, the application shortens entirety in manufacture craft, particularly by cold halogen and cooking while ensureing flavor
Production Time, ordinary commercial products whole process takes around 24~48h completions, and technique Production Time used in the present invention will contract
It is short more than half, Production Time is greatly saved；And ensure Boiled chicken with salt by 50~60 DEG C of 20~25min of low-temperature bake
Appearance is more yellow bright, more has appetite relative to traditional Boiled chicken with salt, it is easier to be esthetically acceptable to the consumers.
Description of the drawings
Fig. 1 is the photo of present invention gained half Boiled chicken with salt；
Fig. 2 is the photo after present invention gained Boiled chicken with salt cutting.
Specific implementation mode
For a better understanding of the present invention, with reference to the embodiment content that the present invention is furture elucidated, but the present invention is not
It is limited only to the following examples.
Embodiment 1
A kind of production method of Chinese toon Boiled chicken with salt, is as follows：
1) salt is fried：3kg salt, 90g illiciumverums, 90g Chinese prickly ashes are mixed, stir-fry into pot, salt temperature is fried and controls at 95 DEG C,
It fries to the micro- Huang of salt grain, cooling is spare；
2) cleaning, cutting：It is into two, spare from intermediate uniformly cutting after taking ready chicken, killed or stripped feather off to clean；
3) dry to salt down：Using tumbler carry out it is dry salt down, 3kg fried the progress of salt and 50kg chicken tumbling is dry salt down, and 500g is added
Cooking wine and 500g gingers after tumbling time 35min, stand 3h；
4) halogen is endured：50kg water is weighed, 100g illiciumverums, 100g cassia barks, 50g gingers etc. is then added and carries out tanning 0.5h, so
1.75kg salt, 750g monosodium glutamates, 1kg cooking wine, 150g yeast extract KA66,350g yeast extracts TC01 and 50g are added afterwards
Chinese toon continues after boiling 10min, obtains halogen soup, and cooling is spare；
5) cold halogen：Pickled chicken base is done in tumbling to be totally immersed into halogen soup, cold halogen 16h；
6) it cooks：Chicken base after cold halogen is subjected to heating and cooking, temperature control is at 90 DEG C, brew time 60min；And every
20min carries out an offscum removal；
7) it toasts：Chicken base after cooking drains 30min naturally after taking out, and then 55 DEG C of baking 25min are cold to yellow and bright color
Spare；
8) it is vacuum-packed, sterilizes：It is vacuum-packed using aluminium foil bag, pumpdown time 22s, seals time 2.5s；It adopts
With wet sterilization, condition is 118 DEG C, and constant temperature 25min obtains the commercial product of Chinese toon Boiled chicken with salt.
Embodiment 2
A kind of production method of Chinese toon Boiled chicken with salt, is as follows：
1) salt is fried：150g salt, 4.5g illiciumverums, 4.5g Chinese prickly ashes are mixed, stir-fry into pot, fries the control of salt temperature 90
DEG C, it fries to the micro- Huang of salt grain, cooling is spare；
2) cleaning, cutting：It is into two, spare from intermediate uniformly cutting after taking ready chicken, killed or stripped feather off to clean；
3) dry to salt down：Using tumbler carry out it is dry salt down, 150g fried the progress of salt and 2.5kg chicken tumbling is dry salt down, and 25g is added
Cooking wine and 25g gingers after tumbling time 40min, stand 3h；
4) halogen is endured：2.5kg water is weighed, then addition 5g illiciumverums, 5g cassia barks, 2.5g gingers carry out tanning 0.5h, then add
Enter 87.5kg salt, 37.5g monosodium glutamates, 50kg cooking wine, 7.5g yeast extract KA66,17.5g yeast extracts TC01 and 2.5g
Chinese toon continues after boiling 5min, obtains halogen soup, and cooling is spare；
5) cold halogen：Pickled chicken base is done in tumbling to be totally immersed into halogen soup, cold halogen 18h；
6) it cooks：Chicken base after cold halogen is subjected to heating and cooking, temperature control is at 85 DEG C, brew time 55min；And every
20min carries out an offscum removal；
7) it toasts：Chicken base after cooking drains 30min naturally after taking out, and then 55 DEG C of baking 20min are cold to yellow and bright color
Spare；
8) it is vacuum-packed, sterilizes：It is vacuum-packed using aluminium foil bag, pumpdown time 22s, seals time 2.5s；It adopts
With wet sterilization, condition is 118 DEG C, and constant temperature 25min obtains the commercial product of Chinese toon Boiled chicken with salt.
Chinese toon Boiled chicken with salt made from embodiment is compared with commercially available Boiled chicken with salt and tested crowd is asked to foretaste evaluation.By
Try population ages be 20-60 Sui, number be 40 people, men and women is fifty-fifty, by granting embodiment made from Chinese toon Boiled chicken with salt with it is commercially available
Boiled chicken with salt is foretasted to every appraiser, then fills in the questionnaire of unified formulation afterwards to evaluate, concrete outcome is as shown in table 1.
Table 1
The above is only a preferred embodiment of the present invention, it is noted that come for those of ordinary skill in the art
It says, without departing from the concept of the premise of the invention, several modifications and variations can also be made, these belong to the present invention's
Protection domain.
Claims (6)
1. a kind of production method of Chinese toon Boiled chicken with salt, it is characterised in that steps are as follows：
1）Fry salt：Salt, illiciumverum, Chinese prickly ash are mixed and are incorporated to pot stir-frying, the control of salt temperature is fried between 95 ~ 100 DEG C, fries to salt grain
Micro- Huang；
2）Cleaning, cutting：After taking chicken, killed or stripped feather off to clean, cutting is spare；
3）It is dry to salt down：In percentage by weight, the stir-fry salt, 1 ~ 3% cooking wine and 1 ~ 3% ginger of the 5 ~ 6% of chicken, killed or stripped feather off weight are taken, then
To fry salt and chicken, killed or stripped feather off using tumbler carry out it is dry salt down, and cooking wine and ginger is added；After 30 ~ 40min of tumbling, 2 ~ 4h is stood；
4）Endure halogen：According to the weight percent meter of water, 0.1 ~ 0.2% illiciumverum, 0.1 ~ 0.2% cassia bark, 0.5 ~ 1% ginger are endured
Make 20 ~ 45min, be then added 3 ~ 3.5% salt, 1 ~ 1.5% monosodium glutamate, 2 ~ 3% cooking wine, 0.3 ~ 0.7% yeast extract and 0.1 ~
After 0.2% Chinese toon continues 5 ~ 10min of tanning, halogen soup is obtained, cooling is spare；
5）Cold halogen：By step 3）Gained tumbling does pickled chicken base and is totally immersed into step 4）In gained halogen soup, cold 15 ~ 18h of halogen；
6）It cooks：By step 5）Chicken base after the cold halogen of gained carries out heating and cooking, temperature control at 85 ~ 95 DEG C, brew time 50 ~
60min；
7）Baking：Step 6）Chicken base after gained cooking drains 20 ~ 40min naturally after taking out, and is then toasted at 50 ~ 60 DEG C
20 ~ 25min, it is cooling to get to Chinese toon Boiled chicken with salt.
2. a kind of production method of Chinese toon Boiled chicken with salt according to claim 1, it is characterised in that step 7）Gained Chinese toon salt
Water bird through vacuum packaging, sterilization, examine Chinese toon Boiled chicken with salt commercial product.
3. a kind of production method of Chinese toon Boiled chicken with salt according to claim 2, it is characterised in that vacuum packaging uses aluminium foil
Bag is vacuum-packed, 20 ~ 24s of pumpdown time, seals 2 ~ 3s of time；Sterilization conditions are：115 ~ 120 DEG C, constant temperature 20 ~
30min, 0.12 ~ 0.15MPa of constant temperature and pressure.
4. a kind of production method of Chinese toon Boiled chicken with salt according to claim 1, it is characterised in that step 1）In, salt, eight
Angle, Chinese prickly ash weight ratio be 100:2~3:2~3；95 ~ 100 DEG C of salt temperature is fried in control, 10 ~ 15min of salt time is fried, until face light yellow complexion
.
5. a kind of production method of Chinese toon Boiled chicken with salt according to claim 1, it is characterised in that step 5）In every 15 ~
25min carries out an offscum removal.
6. the Chinese toon Boiled chicken with salt that claim 1 the method is made to.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810370487.0A CN108703322A (en) | 2018-04-24 | 2018-04-24 | Chinese toon Boiled chicken with salt and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810370487.0A CN108703322A (en) | 2018-04-24 | 2018-04-24 | Chinese toon Boiled chicken with salt and preparation method thereof |
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| Publication Number | Publication Date |
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| CN108703322A true CN108703322A (en) | 2018-10-26 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810370487.0A Pending CN108703322A (en) | 2018-04-24 | 2018-04-24 | Chinese toon Boiled chicken with salt and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE1027614B1 (en) * | 2021-02-17 | 2022-05-02 | Institute Of Food Science And Tech Chinese Academy Of Agricultural Sciences | PROCESS FOR PREPARING MEAT DISHES AT CONTROLLED TEMPERATURE IN STEPS |
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| CN103099238A (en) * | 2012-12-03 | 2013-05-15 | 安徽光正食品有限公司 | Method for processing bean-flavor spiced chicken and bean-flavor spiced chicken |
| CN103704743A (en) * | 2013-11-29 | 2014-04-09 | 安徽兴程食品有限责任公司 | Salted old chicken |
| CN104432169A (en) * | 2014-11-20 | 2015-03-25 | 安徽兴程食品有限责任公司 | Fresh water boiled salted old chicken |
| CN104783208A (en) * | 2015-04-28 | 2015-07-22 | 济南伟传信息技术有限公司 | Salting process for salted chicken |
| CN105595103A (en) * | 2014-11-24 | 2016-05-25 | 徐州久思乡食品有限公司 | Method for producing salted duck |
| CN107410921A (en) * | 2017-08-24 | 2017-12-01 | 南宁学院 | A kind of preparation method of nutrition plain chicken |
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2018
- 2018-04-24 CN CN201810370487.0A patent/CN108703322A/en active Pending
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|---|---|---|---|---|
| CN103099238A (en) * | 2012-12-03 | 2013-05-15 | 安徽光正食品有限公司 | Method for processing bean-flavor spiced chicken and bean-flavor spiced chicken |
| CN103704743A (en) * | 2013-11-29 | 2014-04-09 | 安徽兴程食品有限责任公司 | Salted old chicken |
| CN104432169A (en) * | 2014-11-20 | 2015-03-25 | 安徽兴程食品有限责任公司 | Fresh water boiled salted old chicken |
| CN105595103A (en) * | 2014-11-24 | 2016-05-25 | 徐州久思乡食品有限公司 | Method for producing salted duck |
| CN104783208A (en) * | 2015-04-28 | 2015-07-22 | 济南伟传信息技术有限公司 | Salting process for salted chicken |
| CN107410921A (en) * | 2017-08-24 | 2017-12-01 | 南宁学院 | A kind of preparation method of nutrition plain chicken |
Non-Patent Citations (2)
| Title |
|---|
| 张庆国等: "《最新养禽实用技术》", 31 July 1996, 中国经济出版社 * |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE1027614B1 (en) * | 2021-02-17 | 2022-05-02 | Institute Of Food Science And Tech Chinese Academy Of Agricultural Sciences | PROCESS FOR PREPARING MEAT DISHES AT CONTROLLED TEMPERATURE IN STEPS |
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Application publication date: 20181026 |