CN109549116A - A kind of cooking packet of open country mountain bacterium earth burning chicken - Google Patents
A kind of cooking packet of open country mountain bacterium earth burning chicken Download PDFInfo
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- CN109549116A CN109549116A CN201710885602.3A CN201710885602A CN109549116A CN 109549116 A CN109549116 A CN 109549116A CN 201710885602 A CN201710885602 A CN 201710885602A CN 109549116 A CN109549116 A CN 109549116A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 48
- 241000894006 Bacteria Species 0.000 title claims abstract description 44
- 238000010411 cooking Methods 0.000 title claims abstract description 23
- 235000013305 food Nutrition 0.000 claims abstract description 86
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 55
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 22
- 235000008397 ginger Nutrition 0.000 claims abstract description 22
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 16
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 15
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 15
- 235000019991 rice wine Nutrition 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 229920001592 potato starch Polymers 0.000 claims abstract description 14
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 8
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 8
- 240000006677 Vicia faba Species 0.000 claims abstract description 8
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 8
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 8
- 235000015067 sauces Nutrition 0.000 claims abstract description 8
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 8
- 239000003549 soybean oil Substances 0.000 claims abstract description 8
- 235000013599 spices Nutrition 0.000 claims abstract description 8
- 235000021419 vinegar Nutrition 0.000 claims abstract description 8
- 239000000052 vinegar Substances 0.000 claims abstract description 8
- 244000291564 Allium cepa Species 0.000 claims abstract 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 240000008574 Capsicum frutescens Species 0.000 claims abstract 3
- 239000000463 material Substances 0.000 claims description 80
- 230000001954 sterilising effect Effects 0.000 claims description 75
- 238000004659 sterilization and disinfection Methods 0.000 claims description 47
- 238000004806 packaging method and process Methods 0.000 claims description 43
- 238000000034 method Methods 0.000 claims description 23
- 238000004140 cleaning Methods 0.000 claims description 21
- 238000007710 freezing Methods 0.000 claims description 16
- 230000008014 freezing Effects 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 12
- 235000015228 chicken nuggets Nutrition 0.000 claims description 7
- 238000009434 installation Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 238000009938 salting Methods 0.000 claims description 7
- 238000003307 slaughter Methods 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims 1
- 235000019698 starch Nutrition 0.000 claims 1
- 239000008107 starch Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 241000234282 Allium Species 0.000 description 18
- 241000234314 Zingiber Species 0.000 description 18
- 240000004160 Capsicum annuum Species 0.000 description 12
- 235000013336 milk Nutrition 0.000 description 10
- 239000008267 milk Substances 0.000 description 10
- 210000004080 milk Anatomy 0.000 description 10
- 238000005086 pumping Methods 0.000 description 6
- 210000000697 sensory organ Anatomy 0.000 description 6
- 241000726221 Gemma Species 0.000 description 5
- 238000007605 air drying Methods 0.000 description 5
- 244000052616 bacterial pathogen Species 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- 244000005700 microbiome Species 0.000 description 5
- 230000001473 noxious effect Effects 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 1
- 230000001427 coherent effect Effects 0.000 description 1
- 235000021158 dinner Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of cooking packets of wild mountain bacterium earth burning chicken, are made of following raw material: new 200-210 parts of fresh chicken meat, wild bacterium 40-45 parts of mountain, 40-45 parts of onion, fresh chilli 2-3, green capsicum 2, seasoning, 4-6 parts of soybean oil and 500-800 parts of water；Wherein seasoning is made of following raw material: 2.5-3 parts of Thirteen Spice, 15-18 parts of thick broad-bean sauce, 6-7 parts of sweet potato starch, 3-6 parts of salt, 4-7 parts of light soy sauce, 2-2.5 parts of dark soy sauce, 2-4 parts of vinegar, 5-9 parts of yellow rice wine, 6-7 parts of green onion, 1, ginger.Also in food, there is a situation where physical and chemical changes freeze food while preserve food nutrition to greatest extent with mouthfeel, fragrance not yet by the application.
Description
Technical field
The present invention relates to food technology field more particularly to a kind of cooking packets of wild mountain bacterium earth burning chicken.
Background technique
The also referred to as quick-frozen cooking packet of cooking packet, hot water bath or microwave heating dish, are that one kind is processed by Technique of Speed Freezing
Cook food is crossed to obtain, the dinners food such as various Chinese and Western dish passes through processing appropriate, places into PET bags of special resistant to cook, microwave
Interior closed sealing is stored in by quick-frozen mode Quick freezing and is delivered the low of consumption place under the coherent cryogenic conditions at -18 DEG C
Warm product.
Existing chicken etc. arranges packet manufacturing process and extends resting period etc. long and with some additives very much, destroys food
The original deliciousness of product, and be largely lost since existing manufacturing process will lead to nutrition.
Summary of the invention
In order to solve the above technical problems, the present invention provides a kind of cooking packet of wild mountain bacterium earth burning chicken, nutrition loss degree is smaller,
Keep the taste just to have taken the dish out of the pot.
In order to achieve the above technical purposes, the present invention adopts the following technical scheme that:
A kind of cooking packet of open country mountain bacterium earth burning chicken, is made of following raw material: new 200-210 parts of fresh chicken meat, open country mountain bacterium 40-
45 parts, 40-45 parts of onion, fresh chilli 2-3, green capsicum 2, seasoning, 4-6 parts of soybean oil and 500-800 parts of water；Its
Middle seasoning is made of following raw material: 2.5-3 parts of Thirteen Spice, 15-18 parts of thick broad-bean sauce, 6-7 parts of sweet potato starch, salt 3-
6 parts, 4-7 parts of light soy sauce, 2-2.5 parts of dark soy sauce, 2-4 parts of vinegar, 5-9 parts of yellow rice wine, 6-7 parts of green onion, 1, ginger.
A kind of cooking packet of open country mountain bacterium earth burning chicken, arranges the making step of packet are as follows:
1) first the cleaning of wild mountain bacterium is soaked, is scalded with boiled water and pulls spare, ginger cut into serving pieces out；
2) the good chicken of slaughter carry out cleaning stripping and slicing it is spare, onion stripping and slicing is spare, 2-3 chopping of fresh chilli；
3) yellow rice wine of chicken nugget and above-mentioned parts by weight after cleaning, salt, dark soy sauce, light soy sauce, the ginger of slice, sweet potato starch are mixed
It is tasty that progress vacuum tumbling in vacuum tumbler is put into after uniformly；
4) food materials after tumbling are transferred in steamer, and add remaining spare food materials and remaining raw material into steamer,
And boiling 15-20 minutes；
5) it food materials after will be digested and is transferred in Pasteur's high/low temperature sterilizing installation and carries out high temperature and low temperature sterilization；
6) food materials after sterilizing are cooled to room temperature；
7) packaging bag is individually subjected to sterilization treatment, and food materials after cooling is carried out to be packaged into the packaging bag after sterilizing；
8) food materials after packaging are carried out air-dried；
9) will air-dry after packaging after food materials be transferred in the quick quick freezing unit of double helix carry out it is quick-frozen.
Further, the vacuum tumbling technique of chicken are as follows: chicken is uniform with flavoring for mixture, it is right under non-vacuum environment
Chicken tumbling 5 minutes, then vacuumize primary, vacuum degree is maintained at -0.015MPa~-0.05MPa, exhausts after vacuum in vacuum
Knead-salting 10 minutes under environment, then vacuum pumping again, vacuumizes again after five minutes, so circulation 2 times.
Further, the technique of Pasteur's high/low temperature sterilizing are as follows: first use Pasteur's high-temperature sterilization；It is cooled to room temperature again,
Finally carry out Pasteur's low temperature sterilization.
Further, use the temperature of Pasteur's high-temperature sterilization for 110-115 DEG C, time 1-3s；Pasteur's low temperature sterilization
Temperature is 80-85 DEG C, time 3-6s.
Further, air-dried technique are as follows: food materials after cooling are placed on air-dry frame, are passed through cold wind, air-dry room temperature
Control air-dries food materials water content 80%-85% at 15~30 DEG C.
Further, double helix quick quick freezing unit makes food materials drop to -40 DEG C~-45 DEG C from room temperature, and guarantees
Food central temperature is at -18 DEG C or less.
Technical characterstic and effect of the invention are as follows: the great advantage of the cooking packet of the application is to be eaten completely with low temperature to save
(make the energy of the heat of food product reduces the original quality of product, while the part free water of cell being freezed, and reduces moisture and live
Degree), without dropping to -40 DEG C from room temperature by any preservative and additive, guarantee food central temperature at -18 DEG C hereinafter,
Also in food, there is a situation where physical and chemical changes freeze food while keeping food nutrition and mouthfeel, fragrance maximum not yet
Limit preserves.
Compared with processing room temperature food, the freezing cooking packet by quick-frozen technique farthest reduces nutritional ingredient stream
It loses, simple processing, cost is relatively low, also extends shelf life storage.
Formula and its manufacture craft of the invention can reduce change of the product on physics, chemistry and sense organ to the maximum extent
Change, i.e., is able to maintain the taste just to have taken the dish out of the pot in Repeat-heating.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Embodiment 1
A kind of cooking packet of open country mountain bacterium earth burning chicken, is made of following raw material: new 200 parts of fresh chicken meat, 40 parts of wild mountain bacterium, ocean
40 parts of green onion, fresh chilli 2, green capsicum 2, seasoning, 4 parts of soybean oil and 500 parts of water；Wherein seasoning is by following weight
Part raw material is made: 2.5 parts of Thirteen Spice, 15 parts of thick broad-bean sauce, 6 parts of sweet potato starch, 3 parts of salt, 4 parts of light soy sauce, 2 parts of dark soy sauce, 2 parts of vinegar,
5 parts of yellow rice wine, 6 parts of green onion, 1, ginger.
First the cleaning of aforementioned weight open country mountain bacterium is soaked, being scalded with boiled water, it is spare to pull out, aforementioned weight ginger slice
It is spare；The good aforementioned weight chicken of slaughter carry out cleaning stripping and slicing it is spare, aforementioned weight onion stripping and slicing is spare, fresh chilli 2-
3 choppings；Yellow rice wine, salt, dark soy sauce, light soy sauce, the ginger of slice, the sweet potato starch of chicken nugget and above-mentioned parts by weight after cleaning are mixed
It is tasty that progress vacuum tumbling in vacuum tumbler is put into after closing uniformly；Food materials after tumbling are transferred in steamer, and to steamer
Remaining spare remaining raw material of food materials and aforementioned weight of interior addition aforementioned weight, and boiling 15-20 minutes；It will steam
It food materials after boiling and is transferred in Pasteur's high/low temperature sterilizing installation and carries out high temperature and low temperature sterilization, the sterilizing of Pasteur's high/low temperature
Technique are as follows: first use Pasteur's high-temperature sterilization；It is cooled to room temperature again, finally carries out Pasteur's low temperature sterilization；By the food after sterilizing
Material is cooled to room temperature；Packaging bag is individually subjected to sterilization treatment, and food materials after cooling are carried out after being packaged into sterilizing
Packaging bag；Food materials after packaging are carried out air-dried；Food materials after packaging after air-drying are transferred to the quick quick freezing unit of double helix
Middle progress is quick-frozen.The vacuum tumbling technique of chicken are as follows: chicken is uniform with flavoring for mixture, to chicken under non-vacuum environment
Meat tumbling 5 minutes, then vacuumize primary, vacuum degree is maintained at -0.015MPa~-0.05MPa, exhausts after vacuum in vacuum ring
Knead-salting 10 minutes under border, then vacuum pumping again, vacuumizes again after five minutes, so circulation 2 times.It is gone out using Pasteur's high temperature
The temperature of bacterium is 110-115 DEG C, time 1-3s, to destroy the microorganism that can wherein grow and gemma completely, then in nothing
It is packaged under bacterium state in micro ventilative container, reduces variation of the product on physics, chemistry and sense organ to the maximum extent；Bar
The temperature of family name's low temperature sterilization is 80-85 DEG C, and the time is that 3-6s can kill the pathogenic bacteria in milk, keeps the original flavor of milk.
Air-dried technique are as follows: food materials after cooling are placed on air-dry frame, cold wind is passed through, air-dry room temperature control at 15~30 DEG C, wind
Xerophagia material water content 80%-85%.The quick quick freezing unit of double helix makes food materials drop to -40 DEG C~-45 DEG C from room temperature, and protects
Food central temperature is demonstrate,proved at -18 DEG C or less.It solely sterilizes to packaging bag, and packaging bag uses Gao Shi low temperature sterilization, can keep away
Exempting from high-temperature sterilization causes the packaging bag of some common materials to deform and generate noxious material, and the temperature of low temperature is 50-68 DEG C, when
Between be 20-33 minutes.
Embodiment 2
A kind of cooking packet of open country mountain bacterium earth burning chicken, is made of following raw material: new 203 parts of fresh chicken meat, 41 parts of wild mountain bacterium, ocean
42 parts of green onion, fresh chilli 3, green capsicum 2, seasoning, 5 parts of soybean oil and 550 parts of water；Wherein seasoning is by following weight
Part raw material is made: 2.6 parts of Thirteen Spice, 15 parts of thick broad-bean sauce, 6.5 parts of sweet potato starch, 5.5 parts of salt, 5.5 parts of light soy sauce, dark soy sauce 2.5
Part, 4 parts of vinegar, 6 parts of yellow rice wine, 7 parts of green onion, 1, ginger.
First the cleaning of aforementioned weight open country mountain bacterium is soaked, being scalded with boiled water, it is spare to pull out, aforementioned weight ginger slice
It is spare；The good aforementioned weight chicken of slaughter carry out cleaning stripping and slicing it is spare, aforementioned weight onion stripping and slicing is spare, fresh chilli 2-
3 choppings；Yellow rice wine, salt, dark soy sauce, light soy sauce, the ginger of slice, the sweet potato starch of chicken nugget and above-mentioned parts by weight after cleaning are mixed
It is tasty that progress vacuum tumbling in vacuum tumbler is put into after closing uniformly；Food materials after tumbling are transferred in steamer, and to steamer
Remaining spare remaining raw material of food materials and aforementioned weight of interior addition aforementioned weight, and boiling 15-20 minutes；It will steam
It food materials after boiling and is transferred in Pasteur's high/low temperature sterilizing installation and carries out high temperature and low temperature sterilization, the sterilizing of Pasteur's high/low temperature
Technique are as follows: first use Pasteur's high-temperature sterilization；It is cooled to room temperature again, finally carries out Pasteur's low temperature sterilization；By the food after sterilizing
Material is cooled to room temperature；Packaging bag is individually subjected to sterilization treatment, and food materials after cooling are carried out after being packaged into sterilizing
Packaging bag；Food materials after packaging are carried out air-dried；Food materials after packaging after air-drying are transferred to the quick quick freezing unit of double helix
Middle progress is quick-frozen.The vacuum tumbling technique of chicken are as follows: chicken is uniform with flavoring for mixture, to chicken under non-vacuum environment
Meat tumbling 5 minutes, then vacuumize primary, vacuum degree is maintained at -0.015MPa~-0.05MPa, exhausts after vacuum in vacuum ring
Knead-salting 10 minutes under border, then vacuum pumping again, vacuumizes again after five minutes, so circulation 2 times.It is gone out using Pasteur's high temperature
The temperature of bacterium is 110-115 DEG C, time 1-3s, to destroy the microorganism that can wherein grow and gemma completely, then in nothing
It is packaged under bacterium state in micro ventilative container, reduces variation of the product on physics, chemistry and sense organ to the maximum extent；Bar
The temperature of family name's low temperature sterilization is 80-85 DEG C, and the time is that 3-6s can kill the pathogenic bacteria in milk, keeps the original flavor of milk.
Air-dried technique are as follows: food materials after cooling are placed on air-dry frame, cold wind is passed through, air-dry room temperature control at 15~30 DEG C, wind
Xerophagia material water content 80%-85%.The quick quick freezing unit of double helix makes food materials drop to -40 DEG C~-45 DEG C from room temperature, and protects
Food central temperature is demonstrate,proved at -18 DEG C or less.It solely sterilizes to packaging bag, and packaging bag uses Gao Shi low temperature sterilization, can keep away
Exempting from high-temperature sterilization causes the packaging bag of some common materials to deform and generate noxious material, and the temperature of low temperature is 50-68 DEG C, when
Between be 20-33 minutes.
Embodiment 3
A kind of cooking packet of open country mountain bacterium earth burning chicken, is made of following raw material: new 205 parts of fresh chicken meat, 42 parts of wild mountain bacterium, ocean
43 parts of green onion, fresh chilli 2, green capsicum 2, seasoning, 5 parts of soybean oil and 600 parts of water；Wherein seasoning is by following weight
Part raw material is made: 2.7 parts of Thirteen Spice, 16 parts of thick broad-bean sauce, 7 parts of sweet potato starch, 6 parts of salt, 4 parts of light soy sauce, 2.5 parts of dark soy sauce, vinegar 4
Part, 7 parts of yellow rice wine, 6 parts of green onion, 1, ginger.
First the cleaning of aforementioned weight open country mountain bacterium is soaked, being scalded with boiled water, it is spare to pull out, aforementioned weight ginger slice
It is spare；The good aforementioned weight chicken of slaughter carry out cleaning stripping and slicing it is spare, aforementioned weight onion stripping and slicing is spare, fresh chilli 2-
3 choppings；Yellow rice wine, salt, dark soy sauce, light soy sauce, the ginger of slice, the sweet potato starch of chicken nugget and above-mentioned parts by weight after cleaning are mixed
It is tasty that progress vacuum tumbling in vacuum tumbler is put into after closing uniformly；Food materials after tumbling are transferred in steamer, and to steamer
Remaining spare remaining raw material of food materials and aforementioned weight of interior addition aforementioned weight, and boiling 15-20 minutes；It will steam
It food materials after boiling and is transferred in Pasteur's high/low temperature sterilizing installation and carries out high temperature and low temperature sterilization, the sterilizing of Pasteur's high/low temperature
Technique are as follows: first use Pasteur's high-temperature sterilization；It is cooled to room temperature again, finally carries out Pasteur's low temperature sterilization；By the food after sterilizing
Material is cooled to room temperature；Packaging bag is individually subjected to sterilization treatment, and food materials after cooling are carried out after being packaged into sterilizing
Packaging bag；Food materials after packaging are carried out air-dried；Food materials after packaging after air-drying are transferred to the quick quick freezing unit of double helix
Middle progress is quick-frozen.The vacuum tumbling technique of chicken are as follows: chicken is uniform with flavoring for mixture, to chicken under non-vacuum environment
Meat tumbling 5 minutes, then vacuumize primary, vacuum degree is maintained at -0.015MPa~-0.05MPa, exhausts after vacuum in vacuum ring
Knead-salting 10 minutes under border, then vacuum pumping again, vacuumizes again after five minutes, so circulation 2 times.It is gone out using Pasteur's high temperature
The temperature of bacterium is 110-115 DEG C, time 1-3s, to destroy the microorganism that can wherein grow and gemma completely, then in nothing
It is packaged under bacterium state in micro ventilative container, reduces variation of the product on physics, chemistry and sense organ to the maximum extent；Bar
The temperature of family name's low temperature sterilization is 80-85 DEG C, and the time is that 3-6s can kill the pathogenic bacteria in milk, keeps the original flavor of milk.
Air-dried technique are as follows: food materials after cooling are placed on air-dry frame, cold wind is passed through, air-dry room temperature control at 15~30 DEG C, wind
Xerophagia material water content 80%-85%.The quick quick freezing unit of double helix makes food materials drop to -40 DEG C~-45 DEG C from room temperature, and protects
Food central temperature is demonstrate,proved at -18 DEG C or less.It solely sterilizes to packaging bag, and packaging bag uses Gao Shi low temperature sterilization, can keep away
Exempting from high-temperature sterilization causes the packaging bag of some common materials to deform and generate noxious material, and the temperature of low temperature is 50-68 DEG C, when
Between be 20-33 minutes.
Embodiment 4
A kind of cooking packet of open country mountain bacterium earth burning chicken, is made of following raw material: new 208 parts of fresh chicken meat, 44 parts of wild mountain bacterium, ocean
44 parts of green onion, fresh chilli 3, green capsicum 2, seasoning, 5 parts of soybean oil and 700 parts of water；Wherein seasoning is by following weight
Part raw material is made: 2.8 parts of Thirteen Spice, 17 parts of thick broad-bean sauce, 7 parts of sweet potato starch, 6 parts of salt, 4 parts of light soy sauce, 2.5 parts of dark soy sauce, vinegar 4
Part, 8 parts of yellow rice wine, 7 parts of green onion, 1, ginger.
First the cleaning of aforementioned weight open country mountain bacterium is soaked, being scalded with boiled water, it is spare to pull out, aforementioned weight ginger slice
It is spare；The good aforementioned weight chicken of slaughter carry out cleaning stripping and slicing it is spare, aforementioned weight onion stripping and slicing is spare, fresh chilli 2-
3 choppings；Yellow rice wine, salt, dark soy sauce, light soy sauce, the ginger of slice, the sweet potato starch of chicken nugget and above-mentioned parts by weight after cleaning are mixed
It is tasty that progress vacuum tumbling in vacuum tumbler is put into after closing uniformly；Food materials after tumbling are transferred in steamer, and to steamer
Remaining spare remaining raw material of food materials and aforementioned weight of interior addition aforementioned weight, and boiling 15-20 minutes；It will steam
It food materials after boiling and is transferred in Pasteur's high/low temperature sterilizing installation and carries out high temperature and low temperature sterilization, the sterilizing of Pasteur's high/low temperature
Technique are as follows: first use Pasteur's high-temperature sterilization；It is cooled to room temperature again, finally carries out Pasteur's low temperature sterilization；By the food after sterilizing
Material is cooled to room temperature；Packaging bag is individually subjected to sterilization treatment, and food materials after cooling are carried out after being packaged into sterilizing
Packaging bag；Food materials after packaging are carried out air-dried；Food materials after packaging after air-drying are transferred to the quick quick freezing unit of double helix
Middle progress is quick-frozen.The vacuum tumbling technique of chicken are as follows: chicken is uniform with flavoring for mixture, to chicken under non-vacuum environment
Meat tumbling 5 minutes, then vacuumize primary, vacuum degree is maintained at -0.015MPa~-0.05MPa, exhausts after vacuum in vacuum ring
Knead-salting 10 minutes under border, then vacuum pumping again, vacuumizes again after five minutes, so circulation 2 times.It is gone out using Pasteur's high temperature
The temperature of bacterium is 110-115 DEG C, time 1-3s, to destroy the microorganism that can wherein grow and gemma completely, then in nothing
It is packaged under bacterium state in micro ventilative container, reduces variation of the product on physics, chemistry and sense organ to the maximum extent；Bar
The temperature of family name's low temperature sterilization is 80-85 DEG C, and the time is that 3-6s can kill the pathogenic bacteria in milk, keeps the original flavor of milk.
Air-dried technique are as follows: food materials after cooling are placed on air-dry frame, cold wind is passed through, air-dry room temperature control at 15~30 DEG C, wind
Xerophagia material water content 80%-85%.The quick quick freezing unit of double helix makes food materials drop to -40 DEG C~-45 DEG C from room temperature, and protects
Food central temperature is demonstrate,proved at -18 DEG C or less.It solely sterilizes to packaging bag, and packaging bag uses Gao Shi low temperature sterilization, can keep away
Exempting from high-temperature sterilization causes the packaging bag of some common materials to deform and generate noxious material, and the temperature of low temperature is 50-68 DEG C, when
Between be 20-33 minutes.
Embodiment 5
A kind of cooking packet of open country mountain bacterium earth burning chicken, is made of following raw material: new 210 parts of fresh chicken meat, 45 parts of wild mountain bacterium, ocean
45 parts of green onion, fresh chilli 3, green capsicum 2, seasoning, 6 parts of soybean oil and 800 parts of water；Wherein seasoning is by following weight
Part raw material is made: 3 parts of Thirteen Spice, 18 parts of thick broad-bean sauce, 7 parts of sweet potato starch, 6 parts of salt, 7 parts of light soy sauce, 2.5 parts of dark soy sauce, 4 parts of vinegar,
9 parts of yellow rice wine, 7 parts of green onion, 1, ginger.
First the cleaning of aforementioned weight open country mountain bacterium is soaked, being scalded with boiled water, it is spare to pull out, aforementioned weight ginger slice
It is spare；The good aforementioned weight chicken of slaughter carry out cleaning stripping and slicing it is spare, aforementioned weight onion stripping and slicing is spare, fresh chilli 2-
3 choppings；Yellow rice wine, salt, dark soy sauce, light soy sauce, the ginger of slice, the sweet potato starch of chicken nugget and above-mentioned parts by weight after cleaning are mixed
It is tasty that progress vacuum tumbling in vacuum tumbler is put into after closing uniformly；Food materials after tumbling are transferred in steamer, and to steamer
Remaining spare remaining raw material of food materials and aforementioned weight of interior addition aforementioned weight, and boiling 15-20 minutes；It will steam
It food materials after boiling and is transferred in Pasteur's high/low temperature sterilizing installation and carries out high temperature and low temperature sterilization, the sterilizing of Pasteur's high/low temperature
Technique are as follows: first use Pasteur's high-temperature sterilization；It is cooled to room temperature again, finally carries out Pasteur's low temperature sterilization；By the food after sterilizing
Material is cooled to room temperature；Packaging bag is individually subjected to sterilization treatment, and food materials after cooling are carried out after being packaged into sterilizing
Packaging bag；Food materials after packaging are carried out air-dried；Food materials after packaging after air-drying are transferred to the quick quick freezing unit of double helix
Middle progress is quick-frozen.The vacuum tumbling technique of chicken are as follows: chicken is uniform with flavoring for mixture, to chicken under non-vacuum environment
Meat tumbling 5 minutes, then vacuumize primary, vacuum degree is maintained at -0.015MPa~-0.05MPa, exhausts after vacuum in vacuum ring
Knead-salting 10 minutes under border, then vacuum pumping again, vacuumizes again after five minutes, so circulation 2 times.It is gone out using Pasteur's high temperature
The temperature of bacterium is 110-115 DEG C, time 1-3s, to destroy the microorganism that can wherein grow and gemma completely, then in nothing
It is packaged under bacterium state in micro ventilative container, reduces variation of the product on physics, chemistry and sense organ to the maximum extent；Bar
The temperature of family name's low temperature sterilization is 80-85 DEG C, and the time is that 3-6s can kill the pathogenic bacteria in milk, keeps the original flavor of milk.
Air-dried technique are as follows: food materials after cooling are placed on air-dry frame, cold wind is passed through, air-dry room temperature control 15~
30 DEG C, air-dry food materials water content 80%-85%.The quick quick freezing unit of double helix makes food materials drop to -40 DEG C~-45 from room temperature
DEG C, and guarantee food central temperature at -18 DEG C or less.It solely sterilizes to packaging bag, and packaging bag uses Gao Shi low temperature sterilization,
Can be avoided high-temperature sterilization causes the packaging bag of some common materials to deform and generate noxious material, and the temperature of low temperature is 50-
68 DEG C, the time is 20-33 minutes.
Claims (7)
1. a kind of cooking packet of open country mountain bacterium earth burning chicken, it is characterised in that: be made of following raw material: new fresh chicken meat 200-
210 parts, wild bacterium 40-45 parts of mountain, 40-45 parts of onion, fresh chilli 2-3, green capsicum 2, seasoning, 4-6 parts of soybean oil
With 500-800 parts of water；Wherein seasoning is made of following raw material: 2.5-3 parts of Thirteen Spice, 15-18 parts of thick broad-bean sauce, sweet potato
6-7 parts of starch, 3-6 parts of salt, 4-7 parts of light soy sauce, 2-2.5 parts of dark soy sauce, 2-4 parts of vinegar, 5-9 parts of yellow rice wine, 6-7 parts of green onion, 1, ginger.
2. a kind of cooking packet of wild mountain bacterium earth burning chicken according to claim 1, it is characterised in that: arrange the making step of packet
Are as follows:
1) first the cleaning of wild mountain bacterium is soaked, is scalded with boiled water and pulls spare, ginger cut into serving pieces out；
2) the good chicken of slaughter carry out cleaning stripping and slicing it is spare, onion stripping and slicing is spare, 2-3 chopping of fresh chilli；
3) yellow rice wine of chicken nugget and above-mentioned parts by weight after cleaning, salt, dark soy sauce, light soy sauce, the ginger of slice, sweet potato starch are mixed
It is tasty that progress vacuum tumbling in vacuum tumbler is put into after uniformly；
4) food materials after tumbling are transferred in steamer, and add remaining spare food materials and remaining raw material into steamer,
And boiling 15-20 minutes；
5) it food materials after will be digested and is transferred in Pasteur's high/low temperature sterilizing installation and carries out high temperature and low temperature sterilization；
6) food materials after sterilizing are cooled to room temperature；
7) packaging bag is individually subjected to sterilization treatment, and food materials after cooling is carried out to be packaged into the packaging bag after sterilizing；
8) food materials after packaging are carried out air-dried；
9) will air-dry after packaging after food materials be transferred in the quick quick freezing unit of double helix carry out it is quick-frozen.
3. a kind of cooking packet of wild mountain bacterium earth burning chicken according to claim 2, it is characterised in that: the vacuum tumbling work of chicken
Skill are as follows: chicken is uniform with flavoring for mixture, to chicken tumbling 5 minutes under non-vacuum environment, then vacuumize primary, vacuum
Degree is maintained at -0.015MPa~-0.05MPa, exhausts after vacuum knead-salting 10 minutes under vacuum conditions, then arranges again true
Sky vacuumizes again after five minutes, so circulation 2 times.
4. a kind of cooking packet of wild mountain bacterium earth burning chicken according to claim 2, it is characterised in that: the sterilizing of Pasteur's high/low temperature
Technique are as follows: first use Pasteur's high-temperature sterilization；It is cooled to room temperature again, finally carries out Pasteur's low temperature sterilization.
5. a kind of cooking packet of wild mountain bacterium earth burning chicken according to claim 4, it is characterised in that: use Pasteur's high-temperature sterilization
Temperature be 110-115 DEG C, time 1-3s；The temperature of Pasteur's low temperature sterilization is 80-85 DEG C, time 3-6s.
6. a kind of cooking packet of wild mountain bacterium earth burning chicken according to claim 1, it is characterised in that: air-dried technique are as follows: will
Food materials after cooling are placed on air-dry frame, are passed through cold wind, are air-dried room temperature control at 15~30 DEG C, are air-dried food materials water content 80%-
85%。
7. a kind of cooking packet of wild mountain bacterium earth burning chicken according to claim 1, it is characterised in that: double helix is quickly quick-frozen to be set
Standby makes food materials drop to -40 DEG C~-45 DEG C from room temperature, and guarantees food central temperature at -18 DEG C or less.
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| CN113712164A (en) * | 2021-08-12 | 2021-11-30 | 苏州得一鲜食品科技有限公司 | Preparation method of concentrated instant food package |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113712164A (en) * | 2021-08-12 | 2021-11-30 | 苏州得一鲜食品科技有限公司 | Preparation method of concentrated instant food package |
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