CN1102309A - Dried chicken and its manufacturing method - Google Patents
Dried chicken and its manufacturing method Download PDFInfo
- Publication number
- CN1102309A CN1102309A CN93111791A CN93111791A CN1102309A CN 1102309 A CN1102309 A CN 1102309A CN 93111791 A CN93111791 A CN 93111791A CN 93111791 A CN93111791 A CN 93111791A CN 1102309 A CN1102309 A CN 1102309A
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- China
- Prior art keywords
- chicken
- dried
- sheet
- bake
- oven dry
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 36
- 238000004519 manufacturing process Methods 0.000 title description 3
- 235000019503 curry powder Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 235000014101 wine Nutrition 0.000 claims abstract description 7
- 239000008159 sesame oil Substances 0.000 claims abstract description 5
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 5
- 235000013372 meat Nutrition 0.000 claims description 7
- 108010033040 Histones Proteins 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 206010034203 Pectus Carinatum Diseases 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000020995 raw meat Nutrition 0.000 claims description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 239000000843 powder Substances 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 102000006947 Histones Human genes 0.000 description 1
- 206010043458 Thirst Diseases 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The dried chicken is made up of chest chicken through slicing, addition of wine, vinegar, etc. for deodouring, adding sugar, edible salt, histprotein, sesame oil, curry powder and gourmet powder, mixing, shaping, baking at 60-70 deg.C for 5-6 hr, and far infrared roasting at 180-200 deg.C for 1-2 min.
Description
The present invention relates to the batching proportioning of dried chicken and the process of making thereof, belong to food processing technology field.
Fresh meat is made jerky, instant, delicious flavour is subjected to consumer's welcome very much.At present, the jerky of selling on the market has dried pork slice, dried beef etc.Along with the raising of living standards of the people, people wish to increase the kind of food, regulate taste.The product chicken amount of China is very big, and mainly adopts traditional edible mode of boiling at present, makes dried chicken with chicken, and being that people are long-term thirsts for.
Purpose of the present invention is exactly the resource that will fully develop chicken, and a kind of dried chicken and preparation method thereof is provided.
The object of the present invention is achieved like this: dried chicken is to adopt chicken breast meat 70～78%, sugar 11～19%, salt 2～3%, histone 2～7%, sesame oil 2～5% and a small amount of flavouring to be processed into.Said a small amount of flavouring is 0.5% with interior wine, curry powder, light-coloured vinegar, monosodium glutamate and white great river.Its preparation method is: earlier the quick-frozen of chicken breast meat, section, with adding wine, light-coloured vinegar, white great river in the chicken sheet, mix, remove the fishy smell in the chicken.Add sugar, salt, histone, curry powder, monosodium glutamate again, mix, seasoning matter (flavouring) is fully mixed with the chicken sheet.Mixing time was controlled at 10～20 minutes.Seasoning matter fully mixes relief with sliced meat, and it soaked 40～100 minutes, made seasoning matter tasty, carried out moulding then, dried, bakes, packs.The chicken sheet moulding after soaking, can adopt make-up machine, also can by hand the chicken sheet be shakeout, and require not overlap between sheet and the sheet, not overlapping.Said oven dry is the chicken sheet that shakeouts to be placed in 60～70 ℃ the drying room carry out 5～6 hours oven dry.Said baking is the chicken sheet of oven dry to be placed on far infrared bake in the machine and bake, and bakes temperature and is controlled at 180～200 ℃, and the time of baking was controlled at 1～2 minute.
The present invention's proportioning of preparing burden is scientific and reasonable, technology advanced person, and production procedure is short, and product cost is low, and dried chicken had both kept original delicious taste of chicken and nutritive value, was easy to carry again, is easy to preserve instant.
Narrate case study on implementation of the present invention below, get:
Dried chicken 100Kg wine 0.16Kg
Sugar 20Kg light-coloured vinegar 0.16Kg
The white great river 0.05Kg of salt 3.5Kg
Histone 6Kg curry powder 0.2Kg
Sesame oil 5Kg monosodium glutamate 0.1Kg
After 100 kilograms of fresh chicken breast meat that enchashment is slaughtered, cleans, removes the peel, boned carried out quick-frozen, with the slicer section, the THICKNESS CONTROL of the chicken sheet of cutting was in 1.5 millimeter.In the good chicken sheet of cutting, add 0.16 kilogram of wine earlier, 0.16 kilogram of light-coloured vinegar, 0.05 kilogram of Bai Dachuan, after stirring raw meat, add 20 kilograms of sugar, 3.5 kilograms of salt, 6 kilograms of histones, 5 kilograms in sesame oil, 0.2 kilogram of curry powder, 0.1 kilogram of monosodium glutamate again, proceed to stir about 15 minutes, shelve then and soaked 1 hour, make seasoning matter tasty.Chicken sheet after soaking with make-up machine or shakeout moulding by hand, is not overlapped between sheet and the sheet, not overlapping.It is to dry in 60～70 ℃ the drying room that the chicken sheet of moulding is sent into temperature, drying time was controlled at 5～6 hours, water content is controlled at about 15～19% in the chicken sheet of oven dry, again the chicken sheet of oven dry being sent into far infrared bakes in the machine and bakes, bake temperature and be controlled at 180～200 ℃, time is 1～2 minute, the dried chicken of baking moisture about 13～15%.The dried chicken of making is packed, is put in storage.
Claims (5)
1, a kind of dried chicken is characterized in that containing in the dried chicken chicken breast meat 70～78%, sugar 11～19%, salt 2～3%, histone 2～7%, sesame oil 2～5% and a spot of flavouring.
2, dried chicken according to claim 1 is characterized in that said a small amount of flavouring is 0.5% with interior wine, curry powder, monosodium glutamate, light-coloured vinegar, white great river.
3, a kind of preparation method of dried chicken, it is characterized in that earlier the quick-frozen of chicken breast meat, section, after adding wine, light-coloured vinegar, white great river mix raw meat in the chicken sheet, add sugar, salt, histone, curry powder, monosodium glutamate again, stir after 10～20 minutes and soaked 40 minutes～100 minutes, carry out moulding then, dry, bake, pack.
4, preparation method according to claim 3 is characterized in that said oven dry, is the chicken sheet that shakeouts to be placed in 60～70 ℃ of drying rooms carry out 5～6 hours oven dry.
5, preparation method according to claim 3 is characterized in that said baking, and is the chicken of oven dry to be levied be placed on far infrared and bake in the machine and bake, and temperature is 180～200 ℃, and the time is 1～2 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93111791A CN1102309A (en) | 1993-11-05 | 1993-11-05 | Dried chicken and its manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93111791A CN1102309A (en) | 1993-11-05 | 1993-11-05 | Dried chicken and its manufacturing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1102309A true CN1102309A (en) | 1995-05-10 |
Family
ID=4989550
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93111791A Pending CN1102309A (en) | 1993-11-05 | 1993-11-05 | Dried chicken and its manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1102309A (en) |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2798562A1 (en) * | 1999-09-17 | 2001-03-23 | Claude Rollier | COOKED PORK OR POULTRY PRODUCT FREE OF NITRATES / NITRITES PRESERVATIVES AND PROCESS FOR PREPARING THE SAME |
| CN1086279C (en) * | 1999-06-01 | 2002-06-19 | 诸彭飞 | Preparation of three-fragrant chicken |
| CN100367880C (en) * | 2005-07-22 | 2008-02-13 | 广东真美食品集团有限公司 | Dried meat slice processing technology |
| CN102293411A (en) * | 2011-09-02 | 2011-12-28 | 河南省淇县永达食业有限公司 | Method for preparing preserved chicken |
| CN102349659A (en) * | 2011-10-20 | 2012-02-15 | 浙江青莲食品股份有限公司 | Processing method of charbroiled dried meat slices |
| CN103284194A (en) * | 2013-06-28 | 2013-09-11 | 浦北县广源食品有限公司 | Preparation method of delicious and crisp dried chicken breasts |
| CN103462064A (en) * | 2013-09-24 | 2013-12-25 | 昆明理工大学 | Chicken jerky and preparation method thereof |
| CN103622031A (en) * | 2013-06-03 | 2014-03-12 | 孙爱华 | Food containing chicken breast meat and preparation method thereof |
| CN104621602A (en) * | 2015-02-09 | 2015-05-20 | 柳培健 | Dried chicken slices with henry steudnera tuber |
| CN104621605A (en) * | 2015-02-09 | 2015-05-20 | 柳培健 | Dried chicken slices with pickled cabbage |
| CN104621601A (en) * | 2015-02-09 | 2015-05-20 | 柳培健 | Dried chicken slices with loquat fruits |
| CN104621583A (en) * | 2015-02-09 | 2015-05-20 | 柳培健 | Dried chicken slices with muskmelons |
| CN104643124A (en) * | 2015-02-09 | 2015-05-27 | 柳培健 | Asparagus chestnut chicken cargui |
| CN114009699A (en) * | 2021-10-15 | 2022-02-08 | 上海唐人神肉制品有限公司 | Method for making curry-flavored meat stuffing |
| CN115868604A (en) * | 2023-02-16 | 2023-03-31 | 四川大学 | A kind of sucrose-free sweet and spicy soybean textured protein jerky and preparation method thereof |
-
1993
- 1993-11-05 CN CN93111791A patent/CN1102309A/en active Pending
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1086279C (en) * | 1999-06-01 | 2002-06-19 | 诸彭飞 | Preparation of three-fragrant chicken |
| WO2001021003A1 (en) * | 1999-09-17 | 2001-03-29 | Claude Rollier | Cooked meat product and method for preparing same |
| FR2798562A1 (en) * | 1999-09-17 | 2001-03-23 | Claude Rollier | COOKED PORK OR POULTRY PRODUCT FREE OF NITRATES / NITRITES PRESERVATIVES AND PROCESS FOR PREPARING THE SAME |
| CN100367880C (en) * | 2005-07-22 | 2008-02-13 | 广东真美食品集团有限公司 | Dried meat slice processing technology |
| CN102293411A (en) * | 2011-09-02 | 2011-12-28 | 河南省淇县永达食业有限公司 | Method for preparing preserved chicken |
| CN102349659A (en) * | 2011-10-20 | 2012-02-15 | 浙江青莲食品股份有限公司 | Processing method of charbroiled dried meat slices |
| CN102349659B (en) * | 2011-10-20 | 2013-03-06 | 浙江青莲食品股份有限公司 | Processing method of charbroiled dried meat slices |
| CN103622031A (en) * | 2013-06-03 | 2014-03-12 | 孙爱华 | Food containing chicken breast meat and preparation method thereof |
| CN103284194A (en) * | 2013-06-28 | 2013-09-11 | 浦北县广源食品有限公司 | Preparation method of delicious and crisp dried chicken breasts |
| CN103462064A (en) * | 2013-09-24 | 2013-12-25 | 昆明理工大学 | Chicken jerky and preparation method thereof |
| CN103462064B (en) * | 2013-09-24 | 2015-01-28 | 昆明理工大学 | Chicken jerky and preparation method thereof |
| CN104621602A (en) * | 2015-02-09 | 2015-05-20 | 柳培健 | Dried chicken slices with henry steudnera tuber |
| CN104621605A (en) * | 2015-02-09 | 2015-05-20 | 柳培健 | Dried chicken slices with pickled cabbage |
| CN104621601A (en) * | 2015-02-09 | 2015-05-20 | 柳培健 | Dried chicken slices with loquat fruits |
| CN104621583A (en) * | 2015-02-09 | 2015-05-20 | 柳培健 | Dried chicken slices with muskmelons |
| CN104643124A (en) * | 2015-02-09 | 2015-05-27 | 柳培健 | Asparagus chestnut chicken cargui |
| CN114009699A (en) * | 2021-10-15 | 2022-02-08 | 上海唐人神肉制品有限公司 | Method for making curry-flavored meat stuffing |
| CN115868604A (en) * | 2023-02-16 | 2023-03-31 | 四川大学 | A kind of sucrose-free sweet and spicy soybean textured protein jerky and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |