CN109793172A - A kind of bright-colored leaf perfume (or spice) cured meat and fish chicken meal and preparation method thereof - Google Patents
A kind of bright-colored leaf perfume (or spice) cured meat and fish chicken meal and preparation method thereof Download PDFInfo
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- CN109793172A CN109793172A CN201910187840.6A CN201910187840A CN109793172A CN 109793172 A CN109793172 A CN 109793172A CN 201910187840 A CN201910187840 A CN 201910187840A CN 109793172 A CN109793172 A CN 109793172A
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Abstract
The present invention relates to a kind of bright-colored leaf perfume (or spice) cured meat and fish chicken meal, constituent and parts by weight are as follows: 1500 parts of Western-style clothes chicken, 0.3-0.75 parts of lactic acid bacteria powder, 40-60 parts of pickled material, bright-colored leaf 10-12 parts, 1.5-3 parts of ginger.This chicken meal flavor characteristic is prominent, and fragrance is pure and fresh fragrant and sweet, and the cured chicken flavor of mouthfeel is strong, obviates the bitter taste and single albumen taste of previous chicken meal；Meanwhile this chicken meal has the faint scent of bright-colored leaf, and the meat for not covering chicken itself is fragrant, thick in meat flavor is mellow delicious in mouthfeel, long times of aftertaste, without bitter taste.
Description
Technical field
The invention belongs to food processing technology field, especially a kind of bright-colored leaf perfume (or spice) cured meat and fish chicken meal and preparation method thereof.
Background technique
Catering market continue it is hot, competition be also growing more intense, chicken powder flavourings as food and drink cook must a seasoning
Product, flavor taste require also higher and higher.Chicken powder flavourings product is dazzling in the market, and quality is irregular, but flavor
Upper similar, the important source material used in chicken powder flavourings ----chicken meal, single taste, or even can be bitter.
Chicken powder flavourings are other than salt flavour of candy essence I+G, and a most important flavor raw material is exactly chicken meal, at present chicken
The production of powder be all the boiling of raw material chicken, mashing sterilization, homogenization, dry sub-sieve and obtain, then the various enzymes of utilization into
Row hydrolysis, compounding carry out thermal response with one or more of amino acid, and reaction solution is spray-dried.Compare in the processing of raw material chicken
Simply, single flavor, chicken meal obtained in this way do not have good mouthfeel, only simple protein taste, or even have bitter taste.
By retrieval, patent publication us relevant to present patent application is not yet found.
Summary of the invention
It is an object of the invention in place of overcome the deficiencies in the prior art, provide a kind of bright-colored leaf perfume (or spice) cured meat and fish chicken meal and its
Preparation method, the chicken meal flavor characteristic is prominent, and fragrance is pure and fresh fragrant and sweet, and the cured chicken flavor of mouthfeel is strong, obviates previous chicken meal
Bitter taste and single albumen taste；Meanwhile this chicken meal has the faint scent of bright-colored leaf, and the meat for not covering chicken itself is fragrant, mouth
Thick in meat flavor is mellow delicious in sense, long times of aftertaste, without bitter taste.
The present invention solves its technical problem and adopts the following technical solutions to achieve:
A kind of bright-colored leaf perfume (or spice) cured meat and fish chicken meal, constituent and parts by weight are as follows:
1500 parts of Western-style clothes chicken, 0.3-0.75 parts of lactic acid bacteria powder, 40-60 parts of pickled material, bright-colored leaf 10-12 parts, ginger 1.5-3
Part.
Moreover, the preparation step of the pickled material is as follows:
By salt, zanthoxylum powder, angelica dahurica powder, galangal powder stir-frying, gets out and cool down after fragrance spilling, be uniformly mixed to get marinated
Material；
Wherein, the salt: zanthoxylum powder: angelica dahurica powder: the mass ratio of galangal powder is 35:3-5:1-4:0.2-0.5.
Moreover, the zanthoxylum powder is Z-bungeanum Maxim powder.
The preparation method of bright-colored leaf perfume (or spice) cured meat and fish chicken meal as described above, steps are as follows:
(1) pretreatment of raw material:
A. the defrosting of Western-style clothes chicken is handled, and whole chicken decaptitating goes pawl to remove internal organ, is cleaned, is drained away the water, spare；
B. bright-colored leaf, which is cleaned, rubs, spare；
C. ginger is sliced, and obtains ginger splices；
(2) fermenting: lactic acid bacteria powder being put into togerther in fermentor with Western-style clothes chicken and is fermented, fermentation temperature is maintained at 20~
22 DEG C, fermentation time 48-72 hours；
(3) cured system air-dries: the surface of chicken, which successively applies, spreads the good pickled material of preparatory frying, and 0-4 DEG C 12-24 hours marinated；Salt down
The chicken made moves into 20 DEG C of hurricane driers below, dries in the shade 20-25 days；
(4) high temperature and pressure boiling: it is cured to make the chicken air-dried, the bright-colored leaf and ginger splices of rubbing is added, in 110 DEG C -135 DEG C
Boiling 2-6 hours；
(5) overground drying: well-done chicken crosses colloid mill together with soup, bright-colored leaf, ginger splices, obtains minced chicken meat；
Then low-temperature vacuum drying, pulverize and sieve to get to pure and fresh bright-colored leaf fragrance bright-colored leaf perfume (or spice) cured meat and fish
Chicken meal.
Moreover, the step (4) in it is cured make the chicken that has air-dried, the bright-colored leaf and ginger splices of rubbing is added, in 0.1MPa, 120
DEG C boiling 3 hours.
Moreover, the step (6) in vacuum drying when low temperature be 50-65 DEG C.
The advantages of present invention obtains and good effect are:
1, chicken meal flavor characteristic of the present invention is prominent, and fragrance is pure and fresh fragrant and sweet, and the cured chicken flavor of mouthfeel is strong, obviates previous chicken
The bitter taste of digested tankage and single albumen taste；Meanwhile this chicken meal has the faint scent of bright-colored leaf, and does not cover the meat of chicken itself
Perfume (or spice), thick in meat flavor is mellow delicious in mouthfeel, long times of aftertaste, without bitter taste.
2, the method for the present invention is innovated from feedstock processing, and the method for the present invention is to go pawl to remove the Western-style clothes of internal organ with decaptitating
Then chicken is carried out cured system and is air-dried by lactic acid bacteria cold fermentation, by the chicken air-dried and with bright-colored leaf, the ginger slice one rubbed
Play 0.1MPa, 121 DEG C boiling 3 hours, then cross colloid mill, the minced chicken meat of excessively complete mill be subjected to low-temperature vacuum drying, crushed
Sieve obtains the cured meat and fish chicken meal with bright-colored leaf fragrance.
3, for the raw material chicken of the method for the present invention production chicken meal by lactic acid bacteria cold fermentation, pH value, moisture content are all aobvious
Writing reduces, and color is also improved, and the lactic acid for generation of fermenting makes chicken generate special flavor, rich in more amino acid,
Polypeptide, nucleic acid.One layer of special coating is successively rubbed on the Western-style clothes chicken surface fermented with the hands, is pickled 12 hours, hurricane drier (temperature control
System is at 20 DEG C or less) it dries in the shade 20-25 days, unique flavor is just obtained, mellowness is tender, and not oily oiliness, the cured system of long times of aftertaste air-dries
Chicken.Carbonyls, the volatile fatty acid, free ammonia that cured air-dried chicken high temperature and pressure boiling processed, cured air drying process processed are formed
The substances such as base acid, sulfur-containing compound will release, and form distinctive flavor, and protein is broken down into polypeptide, oligopeptides, amino
The small molecules such as acid, therefore delicate flavours more more than general chicken and tender sense can be showed by the chicken that the present invention is handled, it returns
Taste is longer.
Bright-colored leaf has a kind of very unique natural aromatic taste, and food can be allowed to increase pure and fresh fragrant and sweet taste, solves raw meat eliminating greasiness
Effect is fine, and is rich in linoleic acid, and squalene, Vitamin K3 phytol, linoleic acid is a kind of essential fatty acid, can reduce blood
Cholesterol, prevention of arterial atherosis.Squalene has extremely strong oxygen delivery capacity, has enhancing body immunity.
The method of the present invention breaks through the simple production technology of traditional chicken powder, and raw material Western-style clothes chicken is carried out cold fermentation, then special
Pickling spices processed, cured system air-dry, high temperature and pressure boiling, overground, low-temperature vacuum drying, and chicken meal obtained in this way has bright-colored leaf
Faint scent, and the meat for not covering chicken itself is fragrant, and thick in meat flavor is mellow delicious in mouthfeel, long times of aftertaste, without bitter taste.
Detailed description of the invention
Analyses Methods for Sensory Evaluation Results figure Fig. 1 of the invention.
Specific embodiment
Below with reference to the invention will be further described by specific embodiment, following embodiment be it is descriptive, no
It is restrictive, this does not limit the scope of protection of the present invention.
Raw material used in the present invention is unless otherwise specified conventional commercial product；Used in the present invention
Method is unless otherwise specified the conventional method of this field.
Embodiment 1:
A kind of bright-colored leaf perfume (or spice) cured meat and fish chicken meal, constituent and parts by weight are as follows:
1500 parts of Western-style clothes chicken, 0.3-0.75 parts of lactic acid bacteria powder, 40-60 parts of pickled material, bright-colored leaf 10-12 parts, ginger 1.5-3
Part.
More preferably, the preparation step of the pickled material is as follows:
By salt, zanthoxylum powder, angelica dahurica powder, galangal powder stir-frying, gets out and cool down after fragrance spilling, be uniformly mixed to get marinated
Material；
Wherein, the salt: zanthoxylum powder: the root of Dahurain angelica: the mass ratio of galangal powder is 35:3-5:1-4:0.2-0.5.
More preferably, the zanthoxylum powder is Z-bungeanum Maxim powder.
The preparation method of above-mentioned bright-colored leaf perfume (or spice) cured meat and fish chicken meal, steps are as follows:
(1) pretreatment of raw material:
A. the defrosting of Western-style clothes chicken is handled, and whole chicken decaptitating goes pawl to remove internal organ, is cleaned, is drained away the water, spare；
B. bright-colored leaf, which is cleaned, rubs, spare；
C. ginger is sliced, and obtains ginger splices；
(2) fermenting: lactic acid bacteria powder being put into togerther in fermentor with Western-style clothes chicken and is fermented, fermentation temperature is maintained at 20~
22 DEG C, fermentation time 72 hours；
(3) cured system air-dries: the surface of chicken, which successively applies, spreads the good pickled material of preparatory frying, and 0-4 DEG C 12 hours marinated；It is marinated
Good chicken moves into 20 DEG C of hurricane driers below, dries in the shade 20-25 days；
(4) high temperature and pressure boiling: it is cured to make the chicken air-dried, the bright-colored leaf and ginger splices of rubbing is added, in 0.1MPa, 120 DEG C
Boiling 3 hours；
(5) overground drying: well-done chicken crosses colloid mill together with soup, bright-colored leaf, ginger splices, obtains minced chicken meat；
Then low-temperature vacuum drying, pulverize and sieve to get to pure and fresh bright-colored leaf fragrance bright-colored leaf perfume (or spice) cured meat and fish
Chicken meal.
More preferably, the step (6) in vacuum drying when low temperature be 60 DEG C.
Embodiment 2:
A kind of bright-colored leaf perfume (or spice) cured meat and fish chicken meal, constituent and parts by weight are as follows:
1500 parts of Western-style clothes chicken, 0.3-0.75 parts of lactic acid bacteria powder, 40-60 parts of pickled material, bright-colored leaf 10-12 parts, ginger 1.5-3
Part.
More preferably, the preparation step of the pickled material is as follows:
By salt, zanthoxylum powder, angelica dahurica powder, galangal powder stir-frying, gets out and cool down after fragrance spilling, be uniformly mixed to get marinated
Material；
Wherein, the salt: zanthoxylum powder: the root of Dahurain angelica: the mass ratio of galangal powder is 35:3-5:1-4:0.2-0.5.
More preferably, the zanthoxylum powder is Z-bungeanum Maxim powder.
The preparation method of bright-colored leaf perfume (or spice) cured meat and fish chicken meal as described above, steps are as follows:
(1) pretreatment of raw material:
A. the defrosting of Western-style clothes chicken is handled, and whole chicken decaptitating goes pawl to remove internal organ, is cleaned, is drained away the water, spare；
B. bright-colored leaf, which is cleaned, rubs, spare；
C. ginger is sliced, and obtains ginger splices；
(2) fermenting: lactic acid bacteria powder being put into togerther in fermentor with Western-style clothes chicken and is fermented, fermentation temperature is maintained at 20~
22 DEG C, fermentation time 48-72 hours；
(3) cured system air-dries: the surface of chicken, which successively applies, spreads the good pickled material of preparatory frying, and 0-4 DEG C 12-24 hours marinated；Salt down
The chicken made moves into 20 DEG C of hurricane driers below, dries in the shade 20-25 days；
(4) high temperature and pressure boiling: it is cured to make the chicken air-dried, the bright-colored leaf and ginger splices of rubbing is added, in 110 DEG C -135 DEG C
Boiling 2-6 hours；
(5) overground drying: well-done chicken crosses colloid mill together with soup, bright-colored leaf, ginger splices, obtains minced chicken meat；
Then low-temperature vacuum drying, pulverize and sieve to get to pure and fresh bright-colored leaf fragrance bright-colored leaf perfume (or spice) cured meat and fish
Chicken meal.
More preferably, the step (6) in vacuum drying when low temperature be 50-65 DEG C.
Coherent detection of the invention:
By commercially available chicken meal as a comparison case 1, the sensory evaluation personnel being skilled in technique by 15 are to chicken produced by the present invention
Digested tankage carries out function test experiments with commercially available chicken meal, long-drawn-out from flavor characteristic, thick in meat flavor degree, voluptuousness plumpness, aftertaste
Evaluation marking is carried out in terms of length, bitter taste, delicious sense, full marks are 10 points.The result is shown in Figure 1.
As seen in Figure 1: the flavor characteristic of chicken meal of the present invention is strong, the faint scent with bright-colored leaf, and does not cover
The meat of chicken itself is fragrant, and thick in meat flavor is mellow delicious in mouthfeel, long times of aftertaste, almost without bitter taste, sensory evaluation scores everyway
It is good compared with comparative example 1, especially it is obviously improved in terms of flavor characteristic, mellow in taste degree, delicious sense, bitter taste improvement.
Although disclosing the embodiment of the present invention for the purpose of illustration, it will be appreciated by those skilled in the art that: not
Be detached from the present invention and spirit and scope of the appended claims in, various substitutions, changes and modifications be all it is possible, therefore, this
The range of invention is not limited to the embodiment disclosure of that.
Claims (6)
1. a kind of bright-colored leaf perfume (or spice) cured meat and fish chicken meal, it is characterised in that: its constituent and parts by weight are as follows:
1500 parts of Western-style clothes chicken, 0.3-0.75 parts of lactic acid bacteria powder, 40-60 parts of pickled material, bright-colored leaf 10-12 parts, 1.5-3 parts of ginger.
2. bright-colored leaf perfume (or spice) cured meat and fish chicken meal according to claim 1, it is characterised in that: the preparation step of the pickled material is such as
Under:
By salt, zanthoxylum powder, angelica dahurica powder, galangal powder stir-frying, gets out and cool down after fragrance spilling, be uniformly mixed to get pickled material；
Wherein, the salt: zanthoxylum powder: angelica dahurica powder: the mass ratio of galangal powder is 35:3-5:1-4:0.2-0.5.
3. bright-colored leaf perfume (or spice) cured meat and fish chicken meal according to claim 2, it is characterised in that: the zanthoxylum powder is Z-bungeanum Maxim
Powder.
4. the preparation method of bright-colored leaf perfume (or spice) cured meat and fish chicken meal as described in any one of claims 1 to 3, it is characterised in that: step
It is as follows:
(1) pretreatment of raw material:
A. the defrosting of Western-style clothes chicken is handled, and whole chicken decaptitating goes pawl to remove internal organ, is cleaned, is drained away the water, spare；
B. bright-colored leaf, which is cleaned, rubs, spare；
C. ginger is sliced, and obtains ginger splices；
(2) fermenting: lactic acid bacteria powder being put into togerther in fermentor with Western-style clothes chicken and is fermented, fermentation temperature is maintained at 20~22 DEG C,
Fermentation time 48-72 hours；
(3) cured system air-dries: the surface of chicken, which successively applies, spreads the good pickled material of preparatory frying, and 0-4 DEG C 12-24 hours marinated；It pickles
Chicken move into 20 DEG C of hurricane driers below, dry in the shade 20-25 days；
(4) high temperature and pressure boiling: it is cured to make the chicken air-dried, the bright-colored leaf and ginger splices of rubbing is added, in 110 DEG C of -135 DEG C of boilings
2-6 hours；
(5) overground drying: well-done chicken crosses colloid mill together with soup, bright-colored leaf, ginger splices, obtains minced chicken meat；
Then low-temperature vacuum drying, pulverize and sieve to get to pure and fresh bright-colored leaf fragrance bright-colored leaf perfume (or spice) cured meat and fish chicken
Powder.
5. the preparation method of bright-colored leaf perfume (or spice) cured meat and fish chicken meal according to claim 4, it is characterised in that: the step (4) in
It is cured to make the chicken that has air-dried, the bright-colored leaf and ginger splices of rubbing is added, in 0.1MPa, 120 DEG C boiling 3 hours.
6. the preparation method of bright-colored leaf perfume (or spice) cured meat and fish chicken meal according to claim 4 or 5, it is characterised in that: the step
(6) the low temperature in when vacuum drying is 50-65 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910187840.6A CN109793172A (en) | 2019-03-13 | 2019-03-13 | A kind of bright-colored leaf perfume (or spice) cured meat and fish chicken meal and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910187840.6A CN109793172A (en) | 2019-03-13 | 2019-03-13 | A kind of bright-colored leaf perfume (or spice) cured meat and fish chicken meal and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114403435A (en) * | 2022-01-25 | 2022-04-29 | 中国热带农业科学院橡胶研究所 | Preparation method and application of gorgeous powder |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942411A (en) * | 2016-05-04 | 2016-09-21 | 安徽竞赛食品有限公司 | Sweet basil herb pot-stewed chicken meat powder capable of eliminating dampness |
| CN106036748A (en) * | 2016-06-24 | 2016-10-26 | 山东天博食品配料有限公司 | Preserved fish flavored cream and preparation method thereof |
| CN106819927A (en) * | 2017-01-14 | 2017-06-13 | 哈尔滨伟平科技开发有限公司 | A kind of preparation method of chicken meal |
-
2019
- 2019-03-13 CN CN201910187840.6A patent/CN109793172A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942411A (en) * | 2016-05-04 | 2016-09-21 | 安徽竞赛食品有限公司 | Sweet basil herb pot-stewed chicken meat powder capable of eliminating dampness |
| CN106036748A (en) * | 2016-06-24 | 2016-10-26 | 山东天博食品配料有限公司 | Preserved fish flavored cream and preparation method thereof |
| CN106819927A (en) * | 2017-01-14 | 2017-06-13 | 哈尔滨伟平科技开发有限公司 | A kind of preparation method of chicken meal |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114403435A (en) * | 2022-01-25 | 2022-04-29 | 中国热带农业科学院橡胶研究所 | Preparation method and application of gorgeous powder |
| CN114403435B (en) * | 2022-01-25 | 2023-09-19 | 中国热带农业科学院橡胶研究所 | Preparation method and application of colorful powder |
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| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20200902 Address after: 239000 northeast corner of the intersection of Huizhou road and Lishui Road, Chuzhou City, Anhui Province Applicant after: Chuzhou aichuyi Food Co.,Ltd. Address before: 272100 Shandong city of Jining province high tech Zone the village streets Haichuan Road No. 6 Applicant before: SHANDONG TIANBO FOOD INGREDIENTS Co.,Ltd. |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190524 |