CN109463707A - A kind of roast chicken flavouring material formula and its application method - Google Patents
A kind of roast chicken flavouring material formula and its application method Download PDFInfo
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- CN109463707A CN109463707A CN201811287820.8A CN201811287820A CN109463707A CN 109463707 A CN109463707 A CN 109463707A CN 201811287820 A CN201811287820 A CN 201811287820A CN 109463707 A CN109463707 A CN 109463707A
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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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
- A23L13/70—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
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Abstract
The invention discloses a kind of roast chicken flavouring material formulas, the mass percent that its flavouring material formula accounts for roast chicken sum-rate is as follows: salt 1.44-2.16%, sugared 8-12%, I+E 0.016-0.024%, monosodium glutamate 0.48-0.72%, tomato meal 0.2-0.3%, garlic powder 0.24-0.36%, onion powder 0.4-0.6%, black pepper 0.08-0.12%, roast chicken essence 0.32-0.48%, capsicum red pigment 0.064-0.096%, glucose 4-6%, salad oil 3.2-4.8%, phosphoric acid salt 0.16-0.24%, different Vc 0.16-0.24%.The strict control of the present invention roast chicken flavouring material formula and its application method, by the accounting of each component in the strict control roast chicken flavouring material formula and its application method and using technological parameter, simple process saves production cost；Auxiliary material novelty is excellent, and commercial value is high, can individually sell；It is looked good, smell good and taste good using roast chicken made from condiment of the invention and marinated method, skin is crisp, and meat is delicate delicious incomparable, micro- peppery, in good taste, and fragrance assails the nostrils tempting, the advantages that nutritive value is high.
Description
Technical field
The present invention relates to roast chicken technical field, specially a kind of roast chicken flavouring material formula, while the invention further relates to one kind to bake
The application method of chicken flavouring material formula.
Background technique
Roast chicken is one of Chinese meal dish.Primary raw material has chicken.Producer can add different tune according to the taste of oneself
Material makes the roast chicken of various tastes.But roast chicken is more greasy, eats preferably appropriate.
Traditional roast chicken product process is complicated, generally includes during production roast chicken by the step of chicken boiling at present first
Suddenly, inevitably it is lost by the chicken of boiling its own flavor its nutritional ingredient that is inevitably affected；Secondly, marinated
The tasty technology that tumbling is combined usually using injection of material, the device is complicated for time-consuming and needs；Again, general charging integer work
Skill extends the production cycle, improves cost；Marinated material formula is complicated, can not produce in batches and individually sell ingredient.Salt down at present
System material is made of main pickled material and auxiliary material substantially, and excessively about 20--30 kind, weighing area ratio are not easy to determine type, use complexity
(technique for being usually directed to charging integer), ingredient can not independently form product sale, reduce benefit；Finished product color, smell and taste are not good enough.City
Common product colour is partially deep on face, weak to the attraction of consumer, is not easy to cause appetite, and smell is thin, and taste tradition is single；
Commercially available roast chicken is mostly the finished product after being baked, and the shelf-life is short, and individual workship's production, health is difficult to ensure.
Summary of the invention
The purpose of the present invention is to provide a kind of roast chicken flavouring material formula and its application method, technological parameter, simple process, sections
About production cost；Auxiliary material novelty is excellent, and commercial value is high, can individually sell；Use condiment of the invention and marinated method system
Roast chicken look good, smell good and taste good, skin is crisp, and meat is delicate delicious incomparable, micro- peppery, in good taste, and fragrance assails the nostrils tempting, nutritive value
The advantages that high, to solve the problems mentioned in the above background technology.
To achieve the above object, the invention provides the following technical scheme: a kind of roast chicken flavouring material formula, flavouring material formula accounts for roasting
The mass percent of chicken sum-rate is as follows: salt 1.44-2.16%, sugared 8-12%, I+E 0.016-0.024%, monosodium glutamate
0.48-0.72%, tomato meal 0.2-0.3%, garlic powder 0.24-0.36%, onion powder 0.4-0.6%, black pepper 0.08-
0.12%, roast chicken essence 0.32-0.48%, capsicum red pigment 0.064-0.096%, glucose 4-6%, salad oil 3.2-
4.8%, phosphoric acid salt 0.16-0.24%, different Vc 0.16-0.24%.
Preferably, the accounting of fatty acid is 80~85% in the capsicum red pigment.
Preferably, the salad oil is soybean salad oil, rapeseed salad oil, rice bran salad oil, cottonseed salad oil, sunflower
Any one in sub- salad oil and peanut salad oil.
Preferably, the different Vc is different Vc acid, is powdered rubber white or yellowish.
The present invention also provides a kind of application methods of roast chicken flavouring material formula, include the following steps:
S1: weighing, by salt, sugar, I+E, monosodium glutamate, tomato meal, garlic powder, onion powder, black pepper, roast chicken essence, capsicum
Haematochrome, glucose, salad oil, phosphoric acid salt and different Vc weigh spare by mass percentage；
S2: raw material chicken is thawed, and raw material chicken uses water thawing, and when defrosting will handle with care, and the raw meat for the pot that thaws must not surpass
Cross 1 ton/pot, melt water has to flood raw material, defrosting water temperature≤30 DEG C, when water temperature drops to 8 DEG C or less Shi Yinghuan water, when defrosting
Between be no more than 6 hours, when the defrosting rate of raw material reaches summer 50%, winter 80%, into next process；
S3: pretreatment, the removal crossed with clear water cleaning treatment internal organ and chicken head raw material chicken, then rinsed with circulating water
10~15 minutes, then scrubbed one time with clear water, last draining, the draining time 30 minutes, meat temperature answered≤8 DEG C after pretreatment；
S4: quantitative, pretreated product can start quantitative, cleaned product to be completed to quantitative, and the time must not surpass
1 hour is spent, marinated library should be immediately sent to after quantitatively getting well and enters next process, environment temperature≤15 DEG C when quantitative；
S5: knead-salting mixes the material weighed in S1, and material is spread on chicken surface, and rubbed by artificial loading before tumbling
It rubs with the hands, guarantees that colouring is sufficient；It is tasty that hole is uniformly pricked on raw material chicken leg, the tasty raw material that will paint into tumbler tumbling, product according to
Specification difference should separate tumbling, and 6~7 revs/min of tumbler revolving speed, tumbler vacuum degree≤- 0.09MPa, total salting period 16
Hour, wherein stand salting period 12 hours, tumbling time 4 hours, tumbling technique be it is intermittent, can not continuous tumbling, prevent
Destroy the integrality of chicken；
S6: packaging is packed, packaging bag size using white convenient bag: 300mm*400mm, per packed 5, every chicken list
Solely packaging tightens sack after installing, standing to pack in 2 hours after pickling terminates；
S7: quick-frozen, at once quick-frozen after packaging, quick freezing temperature quick-frozen using Flat fast-freezer: -30~-35 DEG C, quick-frozen
Time: it is 50~60 minutes, quick-frozen to central temperature≤- 15 DEG C, freezed with roast chicken actually quasi-；
S8: vanning should case in time after quick-frozen, environment temperature≤12 DEG C when vanning, and every must quantitatively case；
S9: paying into the treasury, store, it is every packed 80 products after, should send into -18 DEG C of freezers below and freeze immediately, not surpass
5 minutes are spent, inventory time of the product in -18 DEG C of libraries, which must not exceed to deliver in 10 days, 10 days, to be terminated, when delivery in product
Heart temperature must reach -5 DEG C or less.
Preferably, the step S4 it is quantitative in pickle the temperature in library be 0~4 DEG C, product quantitative requirement: 450~550g's
Recuperating chicken: 430~530g；The recuperating chicken of 500~600g: 490~600g.
Preferably, 480g roast chicken 750# tumbler tumbling in the step S5, the 850# tumbler tumbling of 570g roast chicken,
Tumbling formula: operation 15 minutes suspends 45 minutes, and from quantifying static marinated process, the overstocked time be must not exceed 1 hour.
Preferably, the quantitative net content range of the step S8 vanning part is as follows: 450~550g recuperating chicken >=10kg/
Part；500~600g recuperating chicken >=11.1kg/ part.
Compared with prior art, the beneficial effects of the present invention are: the strict control of the present invention roast chicken flavouring material formula and its making
With method, join by the accounting of each component in the strict control roast chicken flavouring material formula and its application method and using technique
Number, simple process save production cost；Auxiliary material novelty is excellent, and commercial value is high, can individually sell；Use condiment of the invention
And roast chicken made from marinated method looks good, smell good and taste good, skin is crisp, and meat is delicate delicious incomparable, and micro- peppery, in good taste, fragrance assails the nostrils
It is tempting, the advantages that nutritive value is high.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, below in conjunction with specific embodiment, to this
Invention is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, not
For limiting the present invention.
A kind of roast chicken flavouring material formula provided by the invention, roast chicken condiment base-material mass percent and specific embodiment data
Such as the following table 1:
Embodiment 1
A kind of roast chicken flavouring material formula, the mass percent that flavouring material formula accounts for roast chicken sum-rate are as follows: salt 1.44%,
Sugar 8%, I+E 0.016%, monosodium glutamate 0.48%, tomato meal 0.2%, garlic powder 0.24%, onion powder 0.4%, black pepper
0.08%, roast chicken essence 0.32%, capsicum red pigment 0.064%, glucose 4%, salad oil 3.2%, phosphoric acid salt 0.16%,
Different Vc 0.16%, the accounting of fatty acid is 80% in the capsicum red pigment, and the salad oil is soybean salad oil, rapeseed
Any one in salad oil, rice bran salad oil, cottonseed salad oil, sunflower seed salad oil and peanut salad oil, the different Vc is
Different Vc acid, is powdered rubber white or yellowish.
The present invention also provides a kind of application methods of roast chicken flavouring material formula, include the following steps:
S1: weighing, by salt, sugar, I+E, monosodium glutamate, tomato meal, garlic powder, onion powder, black pepper, roast chicken essence, capsicum
Haematochrome, glucose, salad oil, phosphoric acid salt and different Vc weigh spare by mass percentage；
S2: raw material chicken is thawed, and raw material chicken uses water thawing, and when defrosting will handle with care, and the raw meat for the pot that thaws must not surpass
Cross 1 ton/pot, melt water has to flood raw material, defrosting water temperature≤30 DEG C, when water temperature drops to 8 DEG C or less Shi Yinghuan water, when defrosting
Between be no more than 6 hours, when the defrosting rate of raw material reaches summer 50%, winter 80%, into next process；
S3: pretreatment, the removal crossed with clear water cleaning treatment internal organ and chicken head raw material chicken, then rinsed with circulating water
10 minutes, then scrubbed one time with clear water, last draining, the draining time 30 minutes, meat temperature answered≤8 DEG C after pretreatment；
S4: quantitative, pretreated product can start quantitative, cleaned product to be completed to quantitative, and the time must not surpass
1 hour is spent, marinated library should be immediately sent to after quantitatively getting well and enters next process, environment temperature≤15 DEG C when quantitative；
S5: knead-salting mixes the material weighed in S1, and material is spread on chicken surface, and rubbed by artificial loading before tumbling
It rubs with the hands, guarantees that colouring is sufficient；It is tasty that hole is uniformly pricked on raw material chicken leg, the tasty raw material that will paint into tumbler tumbling, product according to
Specification difference should separate tumbling, and 6 revs/min of tumbler revolving speed, tumbler vacuum degree≤- 0.09MPa, total salting period 16 is small
When, wherein stand salting period 12 hours, tumbling time 4 hours, tumbling technique be it is intermittent, can not continuous tumbling, prevent brokenly
The integrality of bad chicken；
S6: packaging is packed, packaging bag size using white convenient bag: 300mm*400mm, per packed 5, every chicken list
Solely packaging tightens sack after installing, standing to pack in 2 hours after pickling terminates；
S7: quick-frozen, at once quick-frozen after packaging, quick freezing temperature quick-frozen using Flat fast-freezer: -30 DEG C, the quick-frozen time:
It is 50 minutes, quick-frozen to central temperature≤- 15 DEG C, freezed with roast chicken actually quasi-；
S8: vanning should case in time after quick-frozen, environment temperature≤12 DEG C when vanning, and every must quantitatively case；
S9: paying into the treasury, store, it is every packed 80 products after, should send into -18 DEG C of freezers below and freeze immediately, not surpass
5 minutes are spent, inventory time of the product in -18 DEG C of libraries, which must not exceed to deliver in 10 days, 10 days, to be terminated, when delivery in product
Heart temperature must reach -5 DEG C or less.
The temperature that library is pickled during the step S4 is quantitative is 0 DEG C, product quantitative requirement: 450 recuperating chicken: 430g；500g
Recuperating chicken: 480g roast chicken 750# tumbler tumbling in 490g, the step S5, the 850# tumbler tumbling of 570g roast chicken,
Tumbling formula: operation 15 minutes suspends 45 minutes, and from quantifying static marinated process, the overstocked time be must not exceed 1 hour, institute
State the quantitative of step S8 vanning part are as follows: 450g recuperating chicken >=10kg/ part；500g recuperating chicken >=11.1kg/ part.
Embodiment 2
A kind of roast chicken flavouring material formula, the mass percent that flavouring material formula accounts for roast chicken sum-rate are as follows: salt 1.8%,
Sugar 10%, I+E 0.02%, monosodium glutamate 0.6%, tomato meal 0.25%, garlic powder 0.3%, onion powder 0.5%, black pepper 0.1%,
Roast chicken essence 0.4%, capsicum red pigment 0.08%, glucose 5%, salad oil 4%, phosphoric acid salt 0.2%, different Vc 0.2%,
The accounting of fatty acid is 82.5% in the capsicum red pigment, and the salad oil is soybean salad oil, rapeseed salad oil, rice bran
Any one in salad oil, cottonseed salad oil, sunflower seed salad oil and peanut salad oil, the different Vc are different Vc acid, are white
Color or micro-yellow powder substance.
The present invention also provides a kind of application methods of roast chicken flavouring material formula, include the following steps:
S1: weighing, by salt, sugar, I+E, monosodium glutamate, tomato meal, garlic powder, onion powder, black pepper, roast chicken essence, capsicum
Haematochrome, glucose, salad oil, phosphoric acid salt and different Vc weigh spare by mass percentage；
S2: raw material chicken is thawed, and raw material chicken uses water thawing, and when defrosting will handle with care, and the raw meat for the pot that thaws must not surpass
Cross 1 ton/pot, melt water has to flood raw material, defrosting water temperature≤30 DEG C, when water temperature drops to 8 DEG C or less Shi Yinghuan water, when defrosting
Between be no more than 6 hours, when the defrosting rate of raw material reaches summer 50%, winter 80%, into next process；
S3: pretreatment, the removal crossed with clear water cleaning treatment internal organ and chicken head raw material chicken, then rinsed with circulating water
10~15 minutes, then scrubbed one time with clear water, last draining, the draining time 30 minutes, meat temperature answered≤8 DEG C after pretreatment；
S4: quantitative, pretreated product can start quantitative, cleaned product to be completed to quantitative, and the time must not surpass
1 hour is spent, marinated library should be immediately sent to after quantitatively getting well and enters next process, environment temperature≤15 DEG C when quantitative；
S5: knead-salting mixes the material weighed in S1, and material is spread on chicken surface, and rubbed by artificial loading before tumbling
It rubs with the hands, guarantees that colouring is sufficient；It is tasty that hole is uniformly pricked on raw material chicken leg, the tasty raw material that will paint into tumbler tumbling, product according to
Specification difference should separate tumbling, and 6.5 revs/min of tumbler revolving speed, tumbler vacuum degree≤- 0.09MPa, total salting period 16 is small
When, wherein stand salting period 12 hours, tumbling time 4 hours, tumbling technique be it is intermittent, can not continuous tumbling, prevent brokenly
The integrality of bad chicken；
S6: packaging is packed, packaging bag size using white convenient bag: 300mm*400mm, per packed 5, every chicken list
Solely packaging tightens sack after installing, standing to pack in 2 hours after pickling terminates；
S7: quick-frozen, at once quick-frozen after packaging, quick freezing temperature quick-frozen using Flat fast-freezer: -32.5 DEG C, when quick-frozen
Between: it is 55 minutes, quick-frozen to central temperature≤- 15 DEG C, freezed with roast chicken actually quasi-；
S8: vanning should case in time after quick-frozen, environment temperature≤12 DEG C when vanning, and every must quantitatively case；
S9: paying into the treasury, store, it is every packed 80 products after, should send into -18 DEG C of freezers below and freeze immediately, not surpass
5 minutes are spent, inventory time of the product in -18 DEG C of libraries, which must not exceed to deliver in 10 days, 10 days, to be terminated, when delivery in product
Heart temperature must reach -5 DEG C or less.
The temperature that library is pickled during the step S4 is quantitative is 2 DEG C, product quantitative requirement: the recuperating chicken of 500g: 480g；550g
Recuperating chicken: 480g roast chicken 750# tumbler tumbling in 545g, the step S5, the 850# tumbler tumbling of 570g roast chicken,
Tumbling formula: operation 15 minutes suspends 45 minutes, and from quantifying static marinated process, the overstocked time be must not exceed 1 hour, institute
State the quantitative of step S8 vanning part are as follows: 500g recuperating chicken >=10kg/ part；550g recuperating chicken >=11.1kg/ part.
Embodiment 3
A kind of roast chicken flavouring material formula, the mass percent that flavouring material formula accounts for roast chicken sum-rate are as follows: salt 2.16%,
Sugar 12%, I+E 0.024%, monosodium glutamate 0.72%, tomato meal 0.3%, garlic powder 0.36%, onion powder 0.6%, black pepper
0.12%, roast chicken essence 0.48%, capsicum red pigment 0.096%, glucose 6%, salad oil 4.8%, phosphoric acid salt 0.24%,
Different Vc 0.24%, the accounting of fatty acid is 85% in the capsicum red pigment, and the salad oil is soybean salad oil, rapeseed
Any one in salad oil, rice bran salad oil, cottonseed salad oil, sunflower seed salad oil and peanut salad oil, the different Vc is
Different Vc acid, is powdered rubber white or yellowish.
The present invention also provides a kind of application methods of roast chicken flavouring material formula, include the following steps:
S1: weighing, by salt, sugar, I+E, monosodium glutamate, tomato meal, garlic powder, onion powder, black pepper, roast chicken essence, capsicum
Haematochrome, glucose, salad oil, phosphoric acid salt and different Vc weigh spare by mass percentage；
S2: raw material chicken is thawed, and raw material chicken uses water thawing, and when defrosting will handle with care, and the raw meat for the pot that thaws must not surpass
Cross 1 ton/pot, melt water has to flood raw material, defrosting water temperature≤30 DEG C, when water temperature drops to 8 DEG C or less Shi Yinghuan water, when defrosting
Between be no more than 6 hours, when the defrosting rate of raw material reaches summer 50%, winter 80%, into next process；
S3: pretreatment, the removal crossed with clear water cleaning treatment internal organ and chicken head raw material chicken, then rinsed with circulating water
15 minutes, then scrubbed one time with clear water, last draining, the draining time 30 minutes, meat temperature answered≤8 DEG C after pretreatment；
S4: quantitative, pretreated product can start quantitative, cleaned product to be completed to quantitative, and the time must not surpass
1 hour is spent, marinated library should be immediately sent to after quantitatively getting well and enters next process, environment temperature≤15 DEG C when quantitative；
S5: knead-salting mixes the material weighed in S1, and material is spread on chicken surface, and rubbed by artificial loading before tumbling
It rubs with the hands, guarantees that colouring is sufficient；It is tasty that hole is uniformly pricked on raw material chicken leg, the tasty raw material that will paint into tumbler tumbling, product according to
Specification difference should separate tumbling, and 7 revs/min of tumbler revolving speed, tumbler vacuum degree≤- 0.09MPa, total salting period 16 is small
When, wherein stand salting period 12 hours, tumbling time 4 hours, tumbling technique be it is intermittent, can not continuous tumbling, prevent brokenly
The integrality of bad chicken；
S6: packaging is packed, packaging bag size using white convenient bag: 300mm*400mm, per packed 5, every chicken list
Solely packaging tightens sack after installing, standing to pack in 2 hours after pickling terminates；
S7: quick-frozen, at once quick-frozen after packaging, quick freezing temperature quick-frozen using Flat fast-freezer: -35 DEG C, the quick-frozen time:
It is 60 minutes, quick-frozen to central temperature≤- 15 DEG C, freezed with roast chicken actually quasi-；
S8: vanning should case in time after quick-frozen, environment temperature≤12 DEG C when vanning, and every must quantitatively case；
S9: paying into the treasury, store, it is every packed 80 products after, should send into -18 DEG C of freezers below and freeze immediately, not surpass
5 minutes are spent, inventory time of the product in -18 DEG C of libraries, which must not exceed to deliver in 10 days, 10 days, to be terminated, when delivery in product
Heart temperature must reach -5 DEG C or less.
The temperature that library is pickled during the step S4 is quantitative is 4 DEG C, product quantitative requirement: the recuperating chicken of 550g: 530g；600g
Recuperating chicken: 480g roast chicken 750# tumbler tumbling in 600g, the step S5, the 850# tumbler tumbling of 570g roast chicken,
Tumbling formula: operation 15 minutes suspends 45 minutes, and from quantifying static marinated process, the overstocked time be must not exceed 1 hour, institute
State the quantitative net content of step S8 vanning part are as follows: 550g recuperating chicken >=10kg/ part；600g recuperating chicken >=11.1kg/ part.
In a kind of application method of roast chicken flavouring material formula provided by the invention, the easy problem and countermeasure such as the following table 2:
In a kind of application method of roast chicken flavouring material formula provided by the invention, the recuperating chicken class product testing index pair of preparation
Than see the table below 3:
This product physical and chemical index such as the following table 4:
In summary: the strict control of the present invention roast chicken flavouring material formula and its application method pass through the strict control roast chicken
The accounting of each component in flavouring material formula and its application method and use technological parameter, simple process, save production cost；It is auxiliary
Material is novel excellent, and commercial value is high, can individually sell；Use the coloured perfume (or spice) of roast chicken made from condiment of the invention and marinated method
Taste is various, and skin is crisp, and meat is delicate delicious incomparable, micro- peppery, in good taste, and fragrance assails the nostrils tempting, the advantages that nutritive value is high.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (8)
1. a kind of roast chicken flavouring material formula, it is characterised in that: the mass percent that its flavouring material formula accounts for roast chicken sum-rate is as follows: food
Salt 1.44-2.16%, sugared 8-12%, I+E 0.016-0.024%, monosodium glutamate 0.48-0.72%, tomato meal 0.2-0.3%, garlic powder
0.24-0.36%, onion powder 0.4-0.6%, black pepper 0.08-0.12%, roast chicken essence 0.32-0.48%, capsicum are red
Plain 0.064-0.096%, glucose 4-6%, salad oil 3.2-4.8%, phosphoric acid salt 0.16-0.24%, different Vc 0.16-
0.24%.
2. a kind of roast chicken flavouring material formula according to claim 1, it is characterised in that: fatty acid in the capsicum red pigment
Accounting is 80~85%.
3. a kind of roast chicken flavouring material formula according to claim 1, it is characterised in that: the salad oil be soybean salad oil,
Any one in rapeseed salad oil, rice bran salad oil, cottonseed salad oil, sunflower seed salad oil and peanut salad oil.
4. a kind of roast chicken flavouring material formula according to claim 1, it is characterised in that: the different Vc is different Vc acid, for white
Or micro-yellow powder substance.
5. a kind of application method of roast chicken flavouring material formula according to claim 1, characterized by the following steps:
S1: weighing, salt, sugar, I+E, monosodium glutamate, tomato meal, garlic powder, onion powder, black pepper, roast chicken essence, capsicum is red
Element, glucose, salad oil, phosphoric acid salt and different Vc weigh spare by mass percentage；
S2: raw material chicken is thawed, and raw material chicken uses water thawing, and when defrosting will handle with care, and the raw meat for the pot that thaws must not exceed 1
Ton/pot, melt water have to flood raw material, defrosting water temperature≤30 DEG C, when water temperature drops to 8 DEG C or less Shi Yinghuan water, thawing time
No more than 6 hours, when the defrosting rate of raw material reaches summer 50%, winter 80%, into next process；
S3: pretreatment, the removal crossed with clear water cleaning treatment internal organ and chicken head raw material chicken, then with circulating water rinsing 10~
15 minutes, then scrubbed one time with clear water, last draining, the draining time 30 minutes, meat temperature answered≤8 DEG C after pretreatment；
S4: quantitative, pretreated product can start quantitative, cleaned product to be completed to quantitative, and it is small that the time must not exceed 1
When, it should be immediately sent to marinated library after quantitatively getting well and enter next process, environment temperature≤15 DEG C when quantitative；
S5: knead-salting mixes the material weighed in S1, and material is spread on chicken surface, and rubbed by artificial loading before tumbling, protects
Card colouring is sufficient；It is tasty that hole is uniformly pricked on raw material chicken leg, the tasty raw material that will paint into tumbler tumbling, product according to specification not
With should separate tumbling, 6~7 revs/min of tumbler revolving speed, tumbler vacuum degree≤- 0.09MPa, total salting period 16 hours,
Middle standing salting period 12 hours, tumbling time 4 hours, tumbling technique be it is intermittent, can not continuous tumbling, prevent from destroying chicken
Integrality；
S6: packaging is packed, packaging bag size using white convenient bag: 300mm*400mm, per packed 5, every chicken is individually wrapped
Dress tightens sack after installing, standing to pack in 2 hours after pickling terminates；
S7: quick-frozen, at once quick-frozen after packaging, quick freezing temperature quick-frozen using Flat fast-freezer: -30~-35 DEG C, the quick-frozen time:
It is 50~60 minutes, quick-frozen to central temperature≤- 15 DEG C, freezed with roast chicken actually quasi-；
S8: vanning should case in time after quick-frozen, environment temperature≤12 DEG C when vanning, and every must quantitatively case；
S9: paying into the treasury, store, it is every packed 80 products after, should send into -18 DEG C of freezers below and freeze immediately, be no more than 5 points
Clock, inventory time of the product in -18 DEG C of libraries, which must not exceed to deliver in 10 days, 10 days, to be terminated, product center temperature when delivery
Degree must reach -5 DEG C or less.
6. a kind of application method of roast chicken flavouring material formula according to claim 5, it is characterised in that: the step S4 is quantitative
In pickle library temperature be 0~4 DEG C, product quantitative requirement: the recuperating chicken of 450~550g: 430~530g；The tune of 500~600g
Manage chicken: 490~600g.
7. a kind of application method of roast chicken flavouring material formula according to claim 5, it is characterised in that: in the step S5
The 750# tumbler tumbling of 480g roast chicken, the 850# tumbler tumbling of 570g roast chicken, tumbling formula: operation 15 minutes, pause 45
Minute, from quantifying static marinated process, the overstocked time be must not exceed 1 hour.
8. a kind of application method of roast chicken flavouring material formula according to claim 5, it is characterised in that: the step S8 vanning
The quantitative net content range of part is as follows: 450~550g recuperating chicken >=10kg/ part；500~600g recuperating chicken >=11.1kg/ part.
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