CN108713672A - A kind of processing method of spicy dired chicken meat - Google Patents
A kind of processing method of spicy dired chicken meat Download PDFInfo
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- CN108713672A CN108713672A CN201810512654.0A CN201810512654A CN108713672A CN 108713672 A CN108713672 A CN 108713672A CN 201810512654 A CN201810512654 A CN 201810512654A CN 108713672 A CN108713672 A CN 108713672A
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- 235000013330 chicken meat Nutrition 0.000 title claims abstract description 142
- 238000003672 processing method Methods 0.000 title claims abstract description 19
- 241000287828 Gallus gallus Species 0.000 claims abstract description 93
- 238000000034 method Methods 0.000 claims abstract description 34
- 235000013882 gravy Nutrition 0.000 claims abstract description 22
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 20
- 235000013547 stew Nutrition 0.000 claims abstract description 20
- 238000002360 preparation method Methods 0.000 claims abstract description 15
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 8
- 240000008574 Capsicum frutescens Species 0.000 claims description 39
- 239000000843 powder Substances 0.000 claims description 34
- 235000002566 Capsicum Nutrition 0.000 claims description 20
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- 238000009835 boiling Methods 0.000 claims description 18
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 16
- 239000001390 capsicum minimum Substances 0.000 claims description 16
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- 150000003839 salts Chemical class 0.000 claims description 13
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- 102000002322 Egg Proteins Human genes 0.000 claims description 9
- 108010000912 Egg Proteins Proteins 0.000 claims description 9
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- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 9
- 239000008157 edible vegetable oil Substances 0.000 claims description 9
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- 210000000969 egg white Anatomy 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 240000006079 Schisandra chinensis Species 0.000 claims description 8
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
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- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
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- 235000013372 meat Nutrition 0.000 claims description 2
- 238000007781 pre-processing Methods 0.000 claims description 2
- 238000012858 packaging process Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 12
- 239000003205 fragrance Substances 0.000 description 4
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Classifications
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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
-
- 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
-
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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)
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- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of processing methods of spicy dired chicken meat, by chicken pretreatment, the preparation of thick gravy, chicken stew in soy sauce, excessively oily, seasoning and drying and packaging process；The dired chicken meat that the method for the present invention is processed is in bronzing, spicy delicious and soft or hard suitable；The method of the present invention preparation section is simple, scientific and reasonable, and feasibility is high.
Description
Technical field
The invention belongs to food processing technology field more particularly to a kind of processing methods of spicy dired chicken meat.
Background technology
Chicken is the second largest meat product of Chinese, is only second to pork, chicken protein content is high, and fat content
Low, delicious flavour is favored by people, and enjoys the laudatory title of " favourite son in meat ".Dired chicken meat is usually with yellow chicken and other condiment
The jerky being salted together.Dired chicken meat contains the several mineral materials and amino acid of needed by human body, has both maintained the flavor of chicken,
It deposits and never degenerates long again, there is the market demand.
Currently, dired chicken meat production process in the market is complicated, in order to allow dired chicken meat to keep preferable mouthfeel, a large amount of perfume (or spice) are used
Material or even chemical addition agent, eat multipair human body and cause centainly to endanger；And some producers will in order to extend the shelf-life of dired chicken meat
Chicken dries to obtain overdrying, and chicken is rich in hard protein content, and the dired chicken meat of overdrying is thick and stiff chewy, poor taste.
In view of the deficiencies of the prior art, the present invention further improves the processing method of dired chicken meat, is obtained with processing
In good taste, spicy delicious chicken dryed product.
Invention content
The present invention goal of the invention be to provide a kind of processing method of spicy dired chicken meat, what the method for the present invention was processed
Dired chicken meat is in bronzing, spicy delicious and soft or hard suitable；The method of the present invention preparation section is simple, and process time is short, scientific and reasonable,
Feasibility is high.
In order to achieve the above-mentioned object of the invention, the technical solution adopted by the present invention is as follows：
A kind of processing method of spicy dired chicken meat, prepares according to the following steps：
(1) chicken pre-processes：New fresh chicken meat, washes away watery blood, cuts into the bulk of 0.3-0.6cm thickness, is smeared with cure
Chicken surface, the cure are the 2-5% of the chicken weight, pickle 1-2h；In curing process, every ten minutes to the chicken
It stirs；
(2) preparation of thick gravy：It takes 100 parts of chicken bones to be put into pot, adds water to the excessively not described chicken bone 3-5cm, add 0.2-
0.5 part of Radix Codonopsis, the 0.1-0.2 parts of roots of Dahurain angelica, 0.05-0.2 portions of Schisandra chinensis, 0.05-0.3 parts of Radix Ophiopogonis, 0.2-0.6 portions of ginger, 0.1-0.3 parts
Chilli, 0.05-0.2 portions of Chinese cassia trees, 0.01-0.05 parts of illiciumverums, 0.01-0.08 parts of tsaokos, 0.01-0.05 parts of spiceleafs, 0.01-
0.05 portion of Chinese prickly ash after being heated to boiling, keeps fluidized state to continue infusion 2-3h；Cooled and filtered obtains the thick gravy；
(3) chicken stew in soy sauce：Chicken after being pickled in (1) is put into pot, and the thick gravy made in (2) is added to excessively not described
Chicken 3-5cm, after boiling, slow boiling infusion 0.5-2h；
(4) excessively oily：It is put into edible oil in pot, the capsicum of 0.01-0.03 times of edible oil quality is added, quick-fried to capsicum becomes
Bronzing removes capsicum and the chicken after stew in soy sauce in (3) is put into oil cauldron, and oil 3-5min excessively is pulled out rapidly, dried；
(5) seasoning and drying：Seasoning is added in chicken surface after oil excessively；Baking oven is moved into, is dried to and contains at 60-80 DEG C
Water 16-20%；
(6) it packs：After the dired chicken meat microwave sterilization of (5) system, vacuum packaging.
In the present invention, further, the raw material of the cure includes for every 100 parts in parts by weight：Starch 20-
40 parts, it is 2-5 parts of fennel powder, 3-6 parts of ginger powder, 1-3 parts of chilli powder, 0.5-2 parts of Ground Cloves, 2-5 parts of salt, 2-5 parts of white sugar, white
3-8 parts of wine, remaining is egg white.
In the present invention, further, the preparation method of the cure：By the starch, the fennel powder, the ginger
Powder, the chilli powder, the Ground Cloves are proportionally uniformly mixed, side stirring, while the egg white is slowly added to, until mixing
Uniformly, salt, white sugar and white wine is added, is stirred to get the cure.
In the present invention, further, in the step (1) broiler chicken chicken preprocessing process, temperature be 3-8 DEG C.
In the present invention, further, the seasoning is chilli powder.
In the present invention, further, the spicy dired chicken meat room temperature preserves 2 years.
By adopting the above-described technical solution, the beneficial effects of the invention are as follows：
(1) spicy dired chicken meat of the invention first passes through pretreatment before stew in soy sauce, and pretreatment salts to chicken down using cure
It makes, starch and egg white can keep the fresh and tender of chicken in cure；Fennel powder is in brownish red, and thick taste increases chicken
Fragrance；Ginger powder, chilli powder and Ground Cloves have fragrant spicy, can increase the spicy of chicken and remove the fishy smell of chicken, and
Curing process carries out in 3-8 DEG C, ensures the freshness of chicken.
(2) the stew in soy sauce process of spicy dired chicken meat of the invention is endured in the prior art adding chicken simultaneously with fragrance
Difference is boiled, the method chicken tasty infusion time of the prior art is long, and fragrance is easy to cover on chicken surface, needs artificial clear
It removes, is more troublesome；Processing method of the present invention first prepares thick gravy, and the thick gravy is Radix Codonopsis, the root of Dahurain angelica, Schisandra chinensis, Radix Ophiopogonis, ginger, dry peppery
Green pepper, Chinese cassia tree, illiciumverum, tsaoko, spiceleaf, Chinese prickly ash and the common infusion of chicken bone are made, and each ingredient mutual cooperation keeps soup strong, nutrition
It is abundant, while Schisandra chinensis and Radix Ophiopogonis collective effect, relieving restlessness that clears away heart-fire can be used, the internal heat of capsicum is further decreased；Chicken again with
Thick gravy carries out stew in soy sauce, and juice is by filtering, and fragrance will not remain on chicken, and chicken fast tasty, saves the stew in soy sauce time.
(3) processing method of the invention, according to the characteristic of chicken, by the processes such as marinated, stew in soy sauce, excessively oily, drying, chicken
Tentatively tasty in curing process, further tasty using stew in soy sauce process, two procedures ensure that chicken is fully tasty；Each process
According to the feature development of chicken, the fibr tissue of chicken will not be destroyed；And chemical addition agent is not added in the present invention, safety is right
Human body is non-hazardous；Dired chicken meat of the present invention is in bronzing, spicy, there is chewy texture and soft or hard suitable；This method process time it is short, it can be achieved that
Periodic cycle is processed, and meets the needs of people.
Specific implementation mode
In order to make the technical means, the creative features, the aims and the efficiencies achieved by the present invention be easy to understand, tie below
Embodiment is closed, the present invention is further explained.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention,
It is not intended to limit the present invention.
Raw material used in the present invention can be from buying on the market.
Embodiment 1
A kind of processing method of spicy dired chicken meat, prepares according to the following steps：
(1) preparation method of cure：By 20 parts of starch, 2 parts of fennel powder, 3 parts of ginger powder, 1 part of chilli powder, Ground Cloves 0.5
Part is uniformly mixed, side stirring, while being slowly added to 66.5 parts of egg white, 2 parts of salt, 2 parts of white sugar, 3 parts of white wine is added, stirring mixes
It closes to get the cure；
(2) chicken pre-processes：In the room that temperature is 3 DEG C, takes new fresh chicken meat to wash away watery blood, cut into 0.3cm thickness
Bulk, per 1000g chicken on uniformly smear 20g cures, pickle 1h；In curing process, the chicken was stirred in every ten minutes；
(3) preparation of thick gravy：It takes 2kg chicken bones to be put into pot, adds water to the excessively not described chicken bone 3cm, add 4g Radix Codonopsis, 2g
The root of Dahurain angelica, 1g Schisandra chinensis, 1g Radix Ophiopogonis, 4g ginger, 2g chilli, 1g Chinese cassia trees, 0.2g illiciumverums, 0.2g tsaokos, 0.2g spiceleafs and 0.2g flowers
Green pepper after being heated to boiling, keeps fluidized state to continue infusion 2h；Cooled and filtered obtains the thick gravy；
(4) chicken stew in soy sauce：Chicken after being pickled in (2) is put into pot, and the thick gravy made in (3) is added to excessively not described
Chicken 3cm, after boiling, slow boiling infusion 0.5h；
(5) excessively oily：It is put into 5L edible oils in pot, 50g capsicums are added, quick-fried to capsicum becomes bronzing, removes capsicum, will
(4) chicken in after stew in soy sauce, is put into oil cauldron, excessively oil 3min, pulls out rapidly, dries；It is put into edible oil in pot, heats, it will
(4) chicken in after stew in soy sauce, is put into oil cauldron, excessively oil 3min, pulls out rapidly, dries；
(6) seasoning and drying：Chilli powder and salt is added in chicken surface after oil excessively；Baking oven is moved into, is dried at 60 DEG C
To water content 20%；
(7) it packs：After the dired chicken meat microwave sterilization of (6) system, vacuum packaging.
Embodiment 2
A kind of processing method of spicy dired chicken meat, prepares according to the following steps：
(1) preparation method of cure：By 25 parts of starch, 3 parts of fennel powder, 4 parts of ginger powder, 2 parts of chilli powder, 1 part of Ground Cloves
It is uniformly mixed, side stirring is added 3 parts of salt, 3 parts of white sugar, 5 parts of white wine, is stirred, i.e., while being slowly added to 54 parts of egg white
Obtain the cure；
(2) chicken pre-processes：In the room that temperature is 4 DEG C, takes new fresh chicken meat to wash away watery blood, cut into 0.4cm thickness
Bulk, per 1000g chicken on uniformly smear 30g cures, pickle 1h；In curing process, the chicken was stirred in every ten minutes；
(3) preparation of thick gravy：It takes 2kg chicken bones to be put into pot, adds water to the excessively not described chicken bone 4cm, add 6g Radix Codonopsis, 3g
The root of Dahurain angelica, 2g Schisandra chinensis, 2g Radix Ophiopogonis, 5g ginger, 4g chilli, 2g Chinese cassia trees, 0.5g illiciumverums, 0.5g tsaokos, 0.4g spiceleafs and 0.4g flowers
Green pepper after being heated to boiling, keeps fluidized state to continue infusion 2h；Cooled and filtered obtains the thick gravy；
(4) chicken stew in soy sauce：Chicken after being pickled in (2) is put into pot, and the thick gravy made in (3) is added to excessively not described
Chicken 3cm, after boiling, slow boiling infusion 1h；
(5) excessively oily：It is put into 5L edible oils in pot, 80g capsicums are added, quick-fried to capsicum becomes bronzing, removes capsicum, will
(4) chicken in after stew in soy sauce, is put into oil cauldron, excessively oil 4min, pulls out rapidly, dries；
(6) seasoning and drying：Chilli powder and salt is added in chicken surface after oil excessively；Baking oven is moved into, is dried at 70 DEG C
To water content 18%；
(7) it packs：After the dired chicken meat microwave sterilization of (6) system, vacuum packaging.
Embodiment 3
A kind of processing method of spicy dired chicken meat, prepares according to the following steps：
(1) preparation method of cure：By 35 parts of starch, 4 parts of fennel powder, 5 parts of ginger powder, 2 parts of chilli powder, 1 part of Ground Cloves
It is uniformly mixed, side stirring is added 4 parts of salt, 3 parts of white sugar, 6 parts of white wine, is stirred, i.e., while being slowly added to 40 parts of egg white
Obtain the cure；
(2) chicken pre-processes：In the room that temperature is 6 DEG C, takes new fresh chicken meat to wash away watery blood, cut into 0.5cm thickness
Bulk, per 1000g chicken on uniformly smear 40g cures, pickle 1.5h；In curing process, the chicken was turned in every ten minutes
It is dynamic；
(3) preparation of thick gravy：It takes 2kg chicken bones to be put into pot, adds water to the excessively not described chicken bone 4cm, add 8g Radix Codonopsis, 3g
The root of Dahurain angelica, 3g Schisandra chinensis, 5g Radix Ophiopogonis, 10g ginger, 5g chilli, 3g Chinese cassia trees, 0.8g illiciumverums, 1g tsaokos, 0.8g spiceleafs and 0.8g flowers
Green pepper after being heated to boiling, keeps fluidized state to continue infusion 2.5h；Cooled and filtered obtains the thick gravy；
(4) chicken stew in soy sauce：Chicken after being pickled in (2) is put into pot, and the thick gravy made in (3) is added to excessively not described
Chicken 4cm, after boiling, slow boiling infusion 1.5h；
(5) excessively oily：It is put into 5L edible oils in pot, 100g capsicums are added, quick-fried to capsicum becomes bronzing, removes capsicum,
It is put into the chicken after stew in soy sauce in (4) in oil cauldron, excessively oil 4min, pulls out rapidly, dry；
(6) seasoning and drying：Chilli powder and salt is added in chicken surface after oil excessively；Baking oven is moved into, is dried at 75 DEG C
To water content 17%；
(7) it packs：After the dired chicken meat microwave sterilization of (6) system, vacuum packaging.
Embodiment 4
A kind of processing method of spicy dired chicken meat, prepares according to the following steps：
(1) preparation method of cure：By 40 parts of starch, 5 parts of fennel powder, 6 parts of ginger powder, 3 parts of chilli powder, 2 parts of Ground Cloves
It is uniformly mixed, side stirring is added 5 parts of salt, 5 parts of white sugar, 8 parts of white wine, is stirred, i.e., while being slowly added to 26 parts of egg white
Obtain the cure；
(2) chicken pre-processes：In the room that temperature is 8 DEG C, takes new fresh chicken meat to wash away watery blood, cut into 0.6cm thickness
Bulk, per 1000g chicken on uniformly smear 50g cures, pickle 2h；In curing process, the chicken was stirred in every ten minutes；
(3) preparation of thick gravy：Take 2kg chicken bones to be put into pot, add water to the excessively not described chicken bone 5cm, add 10g Radix Codonopsis,
The 4g roots of Dahurain angelica, 4g Schisandra chinensis, 6g Radix Ophiopogonis, 12g ginger, 6g chilli, 4g Chinese cassia trees, 1g illiciumverums, 1.6g tsaokos, 1g spiceleafs and 1g Chinese prickly ashes,
After being heated to boiling, fluidized state is kept to continue infusion 3h；Cooled and filtered obtains the thick gravy；
(4) chicken stew in soy sauce：Chicken after being pickled in (2) is put into pot, and the thick gravy made in (3) is added to excessively not described
Chicken 5cm, after boiling, slow boiling infusion 2h；
(5) excessively oily：It is put into 5L edible oils in pot, 150g capsicums are added, quick-fried to capsicum becomes bronzing, removes capsicum,
It is put into the chicken after stew in soy sauce in (4) in oil cauldron, excessively oil 5min, pulls out rapidly, dry；
(6) seasoning and drying：Chilli powder and salt is added in chicken surface after oil excessively；Baking oven is moved into, is dried at 80 DEG C
To water content 16%；
(7) it packs：After the dired chicken meat microwave sterilization of (6) system, vacuum packaging.
Comparative example 1：Using the roasted commercially available dired chicken meat of traditional handicraft.
Comparative example 2：The spicy beef jerky that Patent No. CN103504322 methods make.
7-60 Sui 532 people of crowd is selected, the dired chicken meat that embodiment 1-4 and comparative example 1-2 make is foretasted respectively, records and unite
Meter foretastes the evaluation of personnel, and the results are shown in Table 1；
Table 1
It can be learnt according to table 1：The dired chicken meat taste good that 1-4 of the embodiment of the present invention makes in randomly selecting 532 people,
88.3% or more crowd thinks that the spicy dired chicken meat mouthfeel that 1-4 of the embodiment of the present invention makes, soft or hard suitable, resistance to chewing and entrance can
Slugging；The dired chicken meat made compared with the existing technology, the dired chicken meat that 1-4 of the embodiment of the present invention makes is in the soft or hard of dired chicken meat quality
Facilitate display advantage more outstanding, and suitable for liking peppery crowd；Illustrate dired chicken meat that the method for the present invention is processed by
People like, and have the market demand.
The invention is not limited in specific implementation modes above-mentioned.The present invention, which expands to, any in the present specification to be disclosed
New feature or any new combination, and disclose any new method or process the step of or any new combination.
Claims (6)
1. a kind of processing method of spicy dired chicken meat, which is characterized in that prepare according to the following steps：
(1) chicken pre-processes：New fresh chicken meat, washes away watery blood, cuts into the bulk of 0.3-0.6cm thickness, and chicken is smeared with cure
Surface, the cure are the 2-5% of the chicken weight, pickle 1-2h；In curing process, the chicken was turned in every ten minutes
It is dynamic；
(2) preparation of thick gravy：It takes 100 parts of chicken bones to be put into pot, adds water to the excessively not described chicken bone 3-5cm, add 0.2-0.5 parts
Radix Codonopsis, 0.1-0.2 part root of Dahurain angelica, 0.05-0.2 portions of Schisandra chinensis, 0.05-0.3 parts of Radix Ophiopogonis, 0.2-0.6 portions of ginger, 0.1-0.3 parts it is dry peppery
Green pepper, 0.05-0.2 portions of Chinese cassia trees, 0.01-0.05 parts of illiciumverums, 0.01-0.08 parts of tsaokos, 0.01-0.05 portions of spiceleafs, 0.01-0.05 parts
Chinese prickly ash after being heated to boiling, keeps fluidized state to continue infusion 2-3h；Cooled and filtered obtains the thick gravy；
(3) chicken stew in soy sauce：Chicken after being pickled in (1) is put into pot, (2) middle thick gravy made is added to the excessively not described chicken
3-5cm, after boiling, 330 ° of slow boiling infusion 0.5-2h；
(4) excessively oily：It is put into edible oil in pot, the capsicum of 0.01-0.03 times of edible oil quality is added, quick-fried to capsicum becomes reddish brown
Color removes capsicum and the chicken after stew in soy sauce in (3) is put into oil cauldron, and oil 3-5min excessively is pulled out rapidly, dried；
(5) seasoning and drying：Seasoning is added in chicken surface after oil excessively；Baking oven is moved into, water content is dried at 60-80 DEG C
16-20%；
(6) it packs：After the dired chicken meat microwave sterilization of (5) system, vacuum packaging.
2. a kind of processing method of spicy dired chicken meat according to claim 1, which is characterized in that the raw material of the cure is pressed
Include for every 100 parts according to parts by weight meter：20-40 parts of starch, 2-5 parts of fennel powder, 3-6 parts of ginger powder, 1-3 parts of chilli powder, fourth
0.5-2 parts of face powder, 2-5 parts of salt, 2-5 parts of white sugar, 3-8 parts of white wine, remaining is egg white.
3. a kind of processing method of spicy dired chicken meat according to claim 2, which is characterized in that the preparation side of the cure
Method：The starch, the fennel powder, the ginger powder, the chilli powder, the Ground Cloves are proportionally uniformly mixed, side
Stirring, until being uniformly mixed, is added salt, white sugar and white wine, is stirred to get described while being slowly added to the egg white
Cure.
4. a kind of processing method of spicy dired chicken meat according to claim 1, which is characterized in that meat in the step (1)
The chicken preprocessing process of chicken, temperature are 3-8 DEG C.
5. a kind of processing method of spicy dired chicken meat according to claim 1, which is characterized in that the seasoning is capsicum
Powder.
6. a kind of processing method of spicy dired chicken meat according to claim 1, which is characterized in that the spicy dired chicken meat is normal
Temperature preserves 2 years.
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