CN109770247A - A kind of fermented soya bean flavored chicken neck - Google Patents
A kind of fermented soya bean flavored chicken neck Download PDFInfo
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- CN109770247A CN109770247A CN201711115418.7A CN201711115418A CN109770247A CN 109770247 A CN109770247 A CN 109770247A CN 201711115418 A CN201711115418 A CN 201711115418A CN 109770247 A CN109770247 A CN 109770247A
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- chicken neck
- fermented soya
- soya bean
- seasoning
- peeling
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Abstract
The invention discloses a kind of fermented soya bean flavored chicken neck, fermented soya bean flavored chicken neck includes following components: peeling chicken neck, salt；White granulated sugar；Monosodium glutamate；Nitrite；Light-coloured vinegar；Ginger juice；Seasoning.The fermented soya bean flavored chicken neck the preparation method comprises the following steps: 1) weigh each component by formula, other auxiliary materials in addition to seasoning are stirred evenly with peeling chicken neck, rinsed clean after pickling；2) the peeling chicken neck of rinsed clean is used into convection stoving, it is fried, then with flavoring for mixture, be finally vacuum-packed, cold sterilization, vanning obtain the fermented soya bean flavored chicken neck.The present invention makes the fermented soya bean flavored chicken neck prepared not only chewy in taste due to using convection stoving, the techniques such as cold sterilization, not soft rotten, retains original local flavor and nutriment；Meanwhile the present invention uses special seasoning, so that the fermented soya bean flavored chicken neck of preparation is not only in good taste, also has unique fermented soya bean flavor.
Description
Technical field
The present invention relates to a kind of snack food, and more particularly, to a kind of fermented soya bean flavored chicken neck, the invention also discloses fermented soya bean
The preparation method of flavored chicken neck.
Background technique
Currently, snack food on the market is many kinds of, all kinds of food materials raw materials can be prepared into snack food.For example,
Only just there are aquatic product anchovies, chicken and duck component, bean product, marinade vegetables etc. in terms of saline taste.Since ready-to-eat snack food is edible and takes
Band is convenient, is liked by consumer.It is very big to account for the market share for the snack food of livestock and poultry by-product category at present, such as Salt roasted chicken
Wing, hand-torn stewed beef etc..But since the general manufacture craft of current snack food is: first raw material is marinated, then air-dries again,
It is finally seasoned and sterilization packaging.So snack food taste at present on the market is more traditional, continue popular taste, example
Such as fragrant spicy, spiced.
The general manufacture craft of current snack food has the disadvantage that
1, it is air-dried for a long time under high temperature since current air-dried technique mostly uses, by larger in terms of raw material Meat and color
It influences, substantially reduces product quality；
2, degree of dehydration is not easy to control in current air-dried technical process, easily causes water content excessively high, meat is too soft, influences mouthfeel
And the shelf-life；Or it is aqueous it is too low cause mouthfeel hard, meat send out bavin, unstable quality.
3, in order to reach the expected shelf-life, leisure product is using 121 DEG C of high temperature sterilizations currently on the market, due to sterilization temperature
Flavor components beneficial in product are decomposed while killing pathogenic bacteria, lose original flavor true to nature, and meat by Du Taigao
Matter is soft, no mouthfeel.And sterilized using irradiation technique, cost greatly increases, and exists simultaneously potential security risk.
4, leisure product taste is relatively single currently on the market, comes out without the product of new flavor, consumer is caused to disappear
It is not strong to take desire, has blocked consumption.
Summary of the invention
The object of the present invention is to provide chewy in taste, the fermented soya bean flavored chicken neck of unique flavor, and the present invention also provides fermented soya bean
The preparation method of flavored chicken neck.
To achieve the above object, the technical solution of the present invention is as follows: a kind of fermented soya bean flavored chicken neck comprising following parts by weight
Component:
100 parts of chicken neck of peeling；
2.0 ~ 4.0 parts of salt；
1.0 ~ 3.0 parts of white granulated sugar；
0.2 ~ 0.4 part of monosodium glutamate；
0.001 ~ 0.002 part of nitrite；
1 ~ 3 part of light-coloured vinegar；
0.05 ~ 0.5 part of ginger juice；
20 ~ 30 parts of seasoning；
The seasoning is that baste, chili with fermented soya beans and seasoning chili oil are uniformly mixed by weight 1.0:1.2 ~ 1.5:1.0；
The baste is that monosodium glutamate, cooking wine and spice liquid are uniformly mixed by weight 0.2 ~ 0.5:4.0 ~ 5.0:0.1 ~ 0.2；
The chili with fermented soya beans be salad oil, chilli, fermented soya bean and cumin powder by weight 3.0 ~ 3.5:1.0:3.0 ~ 3.5:0.1 ~
0.2 is uniformly mixed；
The seasoning chili oil is salad oil, edible capsicum red pigment and edible chili oil by weight 10:0.001 ~ 0.004:0.1
~ 0.2 is uniformly mixed.
Each auxiliary and condiment used in the above-mentioned each component of the present invention and seasoning is commercial product.
The present invention is equipped with dry using the seasoning above with flavour, the seasoning using the cumin powder after quick-fried perfume
Capsicum and fermented soya bean simulate chicken with black bean dish flavor, convert amusement and recreation prepacked food for traditional table food, carry and eat
With conveniently.Preferably, fermented soya bean flavored chicken neck of the present invention comprising the component of following parts by weight:
100 parts of chicken neck of peeling；
3.0 parts of salt；
2.0 parts of white granulated sugar；
0.3 part of monosodium glutamate；
0.001 part of nitrite；
2 parts of light-coloured vinegar；
0.2 part of ginger juice；
25 parts of seasoning；
The seasoning is that baste, chili with fermented soya beans and seasoning chili oil are uniformly mixed by weight 1.0:1.3:1.0；
The baste is that monosodium glutamate, cooking wine and spice liquid are uniformly mixed by weight 0.2 ~ 0.5:4.0 ~ 5.0:0.1 ~ 0.2；
The chili with fermented soya beans be salad oil, chilli, fermented soya bean and cumin powder by weight 3.0 ~ 3.5:1.0:3.0 ~ 3.5:0.1 ~
0.2 is uniformly mixed；
The seasoning chili oil is that salad oil, edible capsicum red pigment and edible chili oil are mixed by weight 10:0.002:0.15
Uniformly.
The present invention also provides a kind of preparation methods of fermented soya bean flavored chicken neck, and the preparation method comprises the following steps:
1) each component is weighed by formula, other auxiliary materials in addition to seasoning is stirred evenly with peeling chicken neck, are pickled 8 ~ 12 hours,
Then rinsed clean；
2) it by the peeling chicken neck single layer balance of rinsed clean, is then fed into convective drying drying chamber, the item for being 30 ~ 40 DEG C in temperature
Under part, convection stoving to peeling chicken neck surface dry is hardened；
3) by the peeling chicken neck of convection stoving under conditions of oil temperature is 170 ~ 190 DEG C, 30 ~ 40s of frying；
4) it first takes monosodium glutamate, cooking wine and spice liquid to be uniformly mixed and obtains baste；Take chilli, fermented soya bean and cumin powder mixing equal again
It is even, salad oil is then heated to 190-200 DEG C, is poured on chilli, fermented soya bean and cumin powder while hot, is uniformly mixing to obtain fermented soya bean
Capsicum；Salad oil, edible capsicum red pigment and edible chili oil are uniformly mixed again and obtain seasoning capsicum；Finally by baste,
Chili with fermented soya beans and seasoning chili oil obtain seasoning by weight 1.0:1.2 ~ 1.5:1.0；
5) the peeling chicken neck by step 3) frying is uniformly mixed with the seasoning that step 4) is prepared by weight 100:20 ~ 30, so
It is vacuum-packed again afterwards；
6) it by the heated sterilizing of vacuum-packed peeling chicken neck, then cases to obtain the fermented soya bean flavored chicken neck.
Further, the convective drying operation of the step 2 are as follows: peeling chicken neck is placed on stoving rack, it then will drying
Frame is pushed among baking room, and baking room side is equipped with high-speed air blower, and wind speed is 4 ~ 5m/s, and the temperature of blowing is 30 ~ 40 DEG C, is dried
The stove room other side is equipped with high speed exhaust fan, and high-speed air blower blows out hot wind to the peeling chicken neck on stoving rack, and hot wind carrying is gone on foot
The high speed exhaust fan of steam on skin chicken neck, the other side takes the hot wind for carrying aqueous vapor away, and two groups of blowers are with time synchronization
Rotation, and direction of rotation is consistent, half an hour turn-over is primary in drying course in the peeling chicken neck on stoving rack, until peeling chicken neck
Surface dry is hardened.
The present invention uses above-mentioned air-dried technique, after the marinated rinsing of peeling chicken neck, using convective drying technique to peeling
Chicken neck is carried out dehydrating.Since the hot wind that peeling chicken neck is dried in the present invention is 30-40 DEG C, temperature is low, does not influence
The color of skin chicken neck keeps the mouthfeel of peeling chicken neck chewy, the bad miscellaneous taste that no high temperature drying generates, peeling chicken neck also easy to control
Degree of dehydration, avoid that dehydration is excessive in drying course or dehydration is very few.Meanwhile during the drying process, high-speed air blower is blown out
Hot wind quickly through peeling chicken neck surface, the steam on peeling chicken neck surface is taken away, then high speed exhaust fan will carry water
The hot gas of vapour is taken away rapidly, guarantees that the humidity in baking room is chronically at 30% hereinafter, substantially reduce drying time, improves
Drying efficiency.In addition, two groups of blowers are rotated with time synchronization, change of the wind is realized, and direction of rotation is consistent, guarantee product table
Face degree of drying is identical.
Further, the heat sterilization operation of the step 6) are as follows: vacuum-packed peeling chicken neck is put into high pressure sterilization
It in kettle, uses hot water for sterilising medium, is 0.1Mpa in pressure, water temperature is 88-90 DEG C, 5 ~ 8min is maintained, then again by pressure
0.25MPa is risen to, while water temperature rises to 110 DEG C, sterilizes 12-20min under constant temperature.
Relatively traditional high temperature (121 DEG C) high pressure sterilization technique, the present invention reduce sterilization temperature, i.e. 110 DEG C of temperature, thus
Keep product mouthfeel toughness strong, it is not soft rotten, and pathogenic and putrefactive microorganisms can be killed, remain product original local flavor and nutrients
Matter.
The present invention makes the fermented soya bean flavored chicken neck prepared not only mouthfeel due to using convection stoving, the techniques such as cold sterilization
Chewy, it is not soft rotten, retain original local flavor and nutriment；Meanwhile the present invention uses special seasoning, so that the fermented soya bean of preparation
Flavored chicken neck is not only in good taste, also has unique fermented soya bean flavor.Traditional chicken with black bean dish is transformed into leisure series food
Product, long shelf-life are convenient for carrying.
Specific embodiment
The present invention will be further described in detail with reference to the specific embodiments:
A kind of fermented soya bean flavored chicken neck of the present invention comprising the component of following parts by weight:
100 parts of chicken neck of peeling；
2.0 ~ 4.0 parts of salt；
1.0 ~ 3.0 parts of white granulated sugar；
0.2 ~ 0.4 part of monosodium glutamate；
0.001 ~ 0.002 part of nitrite；
1 ~ 3 part of light-coloured vinegar；
0.05 ~ 0.5 part of ginger juice；
20 ~ 30 parts of seasoning；
The seasoning is that baste, chili with fermented soya beans and seasoning chili oil are uniformly mixed by weight 1.0:1.2 ~ 1.5:1.0；
The baste is that monosodium glutamate, cooking wine and spice liquid are uniformly mixed by weight 0.2 ~ 0.5:4.0 ~ 5.0:0.1 ~ 0.2；
The chili with fermented soya beans be salad oil, chilli, fermented soya bean and cumin powder by weight 3.0 ~ 3.5:1.0:3.0 ~ 3.5:0.1 ~
0.2 is uniformly mixed；
The seasoning chili oil is salad oil, edible capsicum red pigment and edible chili oil by weight 10:0.001 ~ 0.004:0.1
~ 0.2 is uniformly mixed.
The present invention also provides the preparation methods of fermented soya bean flavored chicken neck, and the preparation method comprises the following steps:
1) each component is weighed by formula, other auxiliary materials in addition to seasoning is stirred evenly with peeling chicken neck, are pickled 8 ~ 12 hours,
Then rinsed clean；
2) it by the peeling chicken neck single layer balance of rinsed clean, is then fed into convective drying drying chamber, the item for being 30 ~ 40 DEG C in temperature
Under part, convection stoving to peeling chicken neck surface dry is hardened；
3) by the peeling chicken neck of convection stoving under conditions of oil temperature is 170 ~ 190 DEG C, 30 ~ 40s of frying；
4) it first takes monosodium glutamate, cooking wine and spice liquid to be uniformly mixed and obtains baste；Take chilli, fermented soya bean and cumin powder mixing equal again
It is even, salad oil is then heated to 190-200 DEG C, is poured on chilli, fermented soya bean and cumin powder while hot, is uniformly mixing to obtain fermented soya bean
Capsicum；Salad oil, edible capsicum red pigment and edible chili oil are uniformly mixed again and obtain seasoning capsicum；Finally by baste,
Chili with fermented soya beans and seasoning chili oil obtain seasoning by weight 1.0:1.2 ~ 1.5:1.0；
5) the peeling chicken neck by step 3) frying is uniformly mixed with the seasoning that step 4) is prepared by weight 100:20 ~ 30, so
It is vacuum-packed again afterwards；
6) it by the heated sterilizing of vacuum-packed peeling chicken neck, then cases to obtain the fermented soya bean flavored chicken neck.
Embodiment 1
The preparation method of fermented soya bean flavored chicken neck comprising following steps:
1) each component is weighed by formula as below, other auxiliary materials in addition to seasoning is stirred evenly with peeling chicken neck, it is small to pickle 8
When, then rinsed clean；
100 parts of chicken neck of peeling；
2.0 parts of salt；
3.0 parts of white granulated sugar；
0.2 part of monosodium glutamate；
0.002 part of nitrite；
1 part of light-coloured vinegar；
0.5 part of ginger juice；
20 parts of seasoning；
2) it by the peeling chicken neck single layer balance of rinsed clean, then is placed on stoving rack, then stoving rack is pushed into baking room
Between, baking room side is equipped with high-speed air blower, and wind speed is 4 ~ 5m/s, and the temperature of blowing is 30 ~ 35 DEG C, and the baking room other side is equipped with
High speed exhaust fan, high-speed air blower blow out hot wind to the peeling chicken neck on stoving rack, and hot wind carries away the steam on peeling chicken neck,
The high speed exhaust fan of the other side takes the hot wind for carrying steam away, and two groups of blowers are rotated with time synchronization, and direction of rotation
Unanimously, half an hour turn-over is primary in drying course in the peeling chicken neck on stoving rack, convection stoving to peeling chicken neck surface dry
It is hardened；
3) by the peeling chicken neck of convection stoving under conditions of oil temperature is 180 DEG C, fried 35s；
4) it first takes monosodium glutamate, cooking wine and spice liquid to be uniformly mixed by weight 0.2:5.0:0.1 and obtains baste；
Weigh salad oil, chilli, fermented soya bean and cumin powder by weight 3.2:1.0:3.2:0.15 again, by chilli, fermented soya bean and
Cumin powder is uniformly mixed, and salad oil is then heated to 190 DEG C, pours on chilli, fermented soya bean and cumin powder, stirs evenly while hot
Obtain chili with fermented soya beans；
Salad oil, edible capsicum red pigment and edible chili oil are uniformly mixed and are adjusted by weight 10:0.003:0.15 again
Flavor pepper；
Baste, chili with fermented soya beans and seasoning chili oil are finally obtained into seasoning by weight 1.0:1.2:1.0；
5) the peeling chicken neck by step 3) frying is uniformly mixed with the seasoning that step 4) is prepared by weight 100:25, then again
Vacuum packaging；
6) by the heated sterilizing of vacuum-packed peeling chicken neck, concrete operations are as follows: vacuum-packed peeling chicken neck is put into high pressure
It in Sterilization Kettle, uses hot water for sterilising medium, is 0.1Mpa in pressure, water temperature is 88-90 DEG C, maintains 5min, then again will pressure
Power rises to 0.25MPa, while water temperature rises to 110 DEG C, and 20min is sterilized under constant temperature, is then cooled down, and is down to 85 DEG C or less to water temperature
When, cold water can be quickly squeezed into, pressure and temperature decline rapidly simultaneously takes the dish out of the pot.Finally vanning obtains the fermented soya bean flavored chicken neck.
Embodiment 2
The preparation method of fermented soya bean flavored chicken neck comprising following steps:
1) each component is weighed by formula as below, other auxiliary materials in addition to seasoning is stirred evenly with peeling chicken neck, it is small to pickle 12
When, then rinsed clean；
100 parts of chicken neck of peeling；
3.0 parts of salt；
2.0 parts of white granulated sugar；
0.3 part of monosodium glutamate；
0.001 part of nitrite；
2 parts of light-coloured vinegar；
0.2 part of ginger juice；
25 parts of seasoning；
2) it by the peeling chicken neck single layer balance of rinsed clean, then is placed on stoving rack, then stoving rack is pushed into baking room
Between, baking room side is equipped with high-speed air blower, and wind speed is 4 ~ 5m/s, and the temperature of blowing is 35 ~ 40 DEG C, and the baking room other side is equipped with
High speed exhaust fan, high-speed air blower blow out hot wind to the peeling chicken neck on stoving rack, and hot wind carries away the steam on peeling chicken neck,
The high speed exhaust fan of the other side takes the hot wind for carrying steam away, and two groups of blowers are rotated with time synchronization, and direction of rotation
Unanimously, half an hour turn-over is primary in drying course in the peeling chicken neck on stoving rack, convection stoving to peeling chicken neck surface dry
It is hardened；
3) by the peeling chicken neck of convection stoving under conditions of oil temperature is 190 DEG C, fried 30s；
4) monosodium glutamate first is weighed by weight 0.5:4.0:0.2, cooking wine and spice liquid are uniformly mixed and obtain baste；
Salad oil, chilli, fermented soya bean and cumin powder are weighed by weight 3.5:1.0:3.0:0.2 again, by chilli, fermented soya bean and diligent
Right powder is uniformly mixed, and salad oil is then heated to 200 DEG C, pours on chilli, fermented soya bean and cumin powder, stirs evenly while hot
To chili with fermented soya beans；
Salad oil, edible capsicum red pigment and edible chili oil are uniformly mixed and are seasoned by weight 10:0.004:0.1 again
Capsicum；
Baste, chili with fermented soya beans and seasoning chili oil are finally obtained into seasoning by weight 1.0:1.3:1.0；
5) the peeling chicken neck by step 3) frying is uniformly mixed with the seasoning that step 4) is prepared by weight 100:30, then again
Vacuum packaging；
6) by the heated sterilizing of vacuum-packed peeling chicken neck, concrete operations are as follows: vacuum-packed peeling chicken neck is put into high pressure
It in Sterilization Kettle, uses hot water for sterilising medium, is 0.1Mpa in pressure, water temperature is 88-90 DEG C, maintains 8min, then again will pressure
Power rises to 0.25MPa, while water temperature rises to 110 DEG C, and 12min is sterilized under constant temperature, is then cooled down, and is down to 85 DEG C or less to water temperature
When, cold water can be quickly squeezed into, pressure and temperature decline rapidly simultaneously takes the dish out of the pot.Finally vanning obtains the fermented soya bean flavored chicken neck.
Embodiment 3
The preparation method of fermented soya bean flavored chicken neck comprising following steps:
1) each component is weighed by formula as below, other auxiliary materials in addition to seasoning is stirred evenly with peeling chicken neck, pickle 8 ~ 12
Hour, then rinsed clean；
100 parts of chicken neck of peeling；
4.0 parts of salt；
1.0 parts of white granulated sugar；
0.4 part of monosodium glutamate；
0.001 part of nitrite；
3 parts of light-coloured vinegar；
0.05 part of ginger juice；
30 parts of seasoning；
2) it by the peeling chicken neck single layer balance of rinsed clean, then is placed on stoving rack, then stoving rack is pushed into baking room
Between, baking room side is equipped with high-speed air blower, and wind speed is 4 ~ 5m/s, and the temperature of blowing is 30 ~ 35 DEG C, and the baking room other side is equipped with
High speed exhaust fan, high-speed air blower blow out hot wind to the peeling chicken neck on stoving rack, and hot wind carries away the steam on peeling chicken neck,
The high speed exhaust fan of the other side takes the hot wind for carrying steam away, and two groups of blowers are rotated with time synchronization, and direction of rotation
Unanimously, half an hour turn-over is primary in drying course in the peeling chicken neck on stoving rack, convection stoving to peeling chicken neck surface dry
It is hardened；
3) by the peeling chicken neck of convection stoving under conditions of oil temperature is 170 DEG C, fried 40s；
4) it first takes monosodium glutamate, cooking wine and spice liquid to be uniformly mixed by weight 0.4:4.5:0.15 and obtains baste；
Salad oil, chilli, fermented soya bean and cumin powder are weighed by weight 3.0:1.0:3.5:0.1 again, by chilli, fermented soya bean and diligent
Right powder is uniformly mixed, and salad oil is then heated to 195 DEG C, pours on chilli, fermented soya bean and cumin powder, stirs evenly while hot
To chili with fermented soya beans；
Salad oil, edible capsicum red pigment and edible chili oil are uniformly mixed and are seasoned by weight 10:0.001:0.2 again
Capsicum；
Baste, chili with fermented soya beans and seasoning chili oil are finally obtained into seasoning by weight 1.0:1.5:1.0；
5) the peeling chicken neck by step 3) frying is uniformly mixed with the seasoning that step 4) is prepared by weight 100:20, then again
Vacuum packaging；
6) by the heated sterilizing of vacuum-packed peeling chicken neck, concrete operations are as follows: vacuum-packed peeling chicken neck is put into high pressure
It in Sterilization Kettle, uses hot water for sterilising medium, is 0.1Mpa in pressure, water temperature is 88-90 DEG C, maintains 6min, then again will pressure
Power rises to 0.25MPa, while water temperature rises to 110 DEG C, and 18min is sterilized under constant temperature, is then cooled down, and is down to 85 DEG C or less to water temperature
When, cold water can be quickly squeezed into, pressure and temperature decline rapidly simultaneously takes the dish out of the pot.Finally vanning obtains the fermented soya bean flavored chicken neck.
Claims (5)
1. a kind of fermented soya bean flavored chicken neck, it is characterised in that: it includes the component of following parts by weight:
100 parts of chicken neck of peeling；
2.0 ~ 4.0 parts of salt；
1.0 ~ 3.0 parts of white granulated sugar；
0.2 ~ 0.4 part of monosodium glutamate；
0.001 ~ 0.002 part of nitrite；
1 ~ 3 part of light-coloured vinegar；
0.05 ~ 0.5 part of ginger juice；
20 ~ 30 parts of seasoning；
The seasoning is that baste, chili with fermented soya beans and seasoning chili oil are uniformly mixed by weight 1.0:1.2 ~ 1.5:1.0；
The baste is that monosodium glutamate, cooking wine and spice liquid are uniformly mixed by weight 0.2 ~ 0.5:4.0 ~ 5.0:0.1 ~ 0.2；
The chili with fermented soya beans be salad oil, chilli, fermented soya bean and cumin powder by weight 3.0 ~ 3.5:1.0:3.0 ~ 3.5:0.1 ~
0.2 is uniformly mixed；
The seasoning chili oil is salad oil, edible capsicum red pigment and edible chili oil by weight 10:0.001 ~ 0.004:0.1
~ 0.2 is uniformly mixed.
2. fermented soya bean flavored chicken neck according to claim 1, it is characterised in that: it includes the component of following parts by weight:
100 parts of chicken neck of peeling；
3.0 parts of salt；
2.0 parts of white granulated sugar；
0.3 part of monosodium glutamate；
0.001 part of nitrite；
2 parts of light-coloured vinegar；
0.2 part of ginger juice；
25 parts of seasoning；
The seasoning is that baste, chili with fermented soya beans and seasoning chili oil are uniformly mixed by weight 1.0:1.3:1.0；
The baste is that monosodium glutamate, cooking wine and spice liquid are uniformly mixed by weight 0.2 ~ 0.5:4.0 ~ 5.0:0.1 ~ 0.2；
The chili with fermented soya beans be salad oil, chilli, fermented soya bean and cumin powder by weight 3.0 ~ 3.5:1.0:3.0 ~ 3.5:0.1 ~
0.2 is uniformly mixed；
The seasoning chili oil is that salad oil, edible capsicum red pigment and edible chili oil are mixed by weight 10:0.002:0.15
Uniformly.
3. the preparation method of fermented soya bean flavored chicken neck according to claim 1 or 2, it is characterised in that: the preparation method packet
Include following steps:
1) each component is weighed by formula, other auxiliary materials in addition to seasoning is stirred evenly with peeling chicken neck, are pickled 8 ~ 12 hours,
Then rinsed clean；
2) it by the peeling chicken neck single layer balance of rinsed clean, is then fed into convective drying drying chamber, the item for being 30 ~ 40 DEG C in temperature
Under part, convection stoving to peeling chicken neck surface dry is hardened；
3) by the peeling chicken neck of convection stoving under conditions of oil temperature is 170 ~ 190 DEG C, 30 ~ 40s of frying；
4) it first takes monosodium glutamate, cooking wine and spice liquid to be uniformly mixed and obtains baste；Take chilli, fermented soya bean and cumin powder mixing equal again
It is even, salad oil is then heated to 190-200 DEG C, is poured on chilli, fermented soya bean and cumin powder while hot, is uniformly mixing to obtain fermented soya bean
Capsicum；Salad oil, edible capsicum red pigment and edible chili oil are uniformly mixed again and obtain seasoning capsicum；Finally by baste,
Chili with fermented soya beans and seasoning chili oil obtain seasoning by weight 1.0:1.2 ~ 1.5:1.0；
5) the peeling chicken neck by step 3) frying is uniformly mixed with the seasoning that step 4) is prepared by weight 100:20 ~ 30, so
It is vacuum-packed again afterwards；
6) it by the heated sterilizing of vacuum-packed peeling chicken neck, then cases to obtain the fermented soya bean flavored chicken neck.
4. the preparation method of fermented soya bean flavored chicken neck according to claim 3, it is characterised in that: the step 2 to draining off
Dry operation are as follows: peeling chicken neck is placed on stoving rack, then stoving rack is pushed among baking room, baking room side is equipped with height
Fast hair dryer, wind speed are 4 ~ 5m/s, and the temperature of blowing is 30 ~ 40 DEG C, and the baking room other side is equipped with high speed exhaust fan, and high speed is dried
Machine blows out hot wind to the peeling chicken neck on stoving rack, and hot wind carries away the steam on peeling chicken neck, the high speed exhaust fan of the other side
The hot wind for carrying aqueous vapor is taken away, two groups of blowers are rotated with time synchronization, and direction of rotation is consistent, the peeling on stoving rack
Half an hour turn-over is primary in drying course in chicken neck, until peeling chicken neck surface dry is hardened.
5. the preparation method of fermented soya bean flavored chicken neck according to claim 3, it is characterised in that: the heating of the step 6) is gone out
Bacterium operation are as follows: vacuum-packed peeling chicken neck is put into high pressure sterilization kettle, uses hot water for sterilising medium, is in pressure
0.1Mpa, water temperature are 88-90 DEG C, maintain 5 ~ 8min, pressure are then risen to 0.25MPa again, while water temperature rises to 110 DEG C, perseverance
Temperature is lower to sterilize 12-20min.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110214899A (en) * | 2019-06-24 | 2019-09-10 | 淮北辣魔王食品有限公司 | A kind of sauce pot-stewed fowl bakes neck and preparation method thereof |
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2017
- 2017-11-13 CN CN201711115418.7A patent/CN109770247A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110214899A (en) * | 2019-06-24 | 2019-09-10 | 淮北辣魔王食品有限公司 | A kind of sauce pot-stewed fowl bakes neck and preparation method thereof |
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Application publication date: 20190521 |