CN110269199A - A kind of preparation method of the big chicken cutlet of gold salted egg - Google Patents
A kind of preparation method of the big chicken cutlet of gold salted egg Download PDFInfo
- Publication number
- CN110269199A CN110269199A CN201910600977.XA CN201910600977A CN110269199A CN 110269199 A CN110269199 A CN 110269199A CN 201910600977 A CN201910600977 A CN 201910600977A CN 110269199 A CN110269199 A CN 110269199A
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- Prior art keywords
- chicken
- big
- parts
- gold
- chest
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Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 159
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 title claims abstract description 31
- 239000010931 gold Substances 0.000 title claims abstract description 31
- 229910052737 gold Inorganic materials 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 239000007788 liquid Substances 0.000 claims abstract description 30
- 238000009966 trimming Methods 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 235000008390 olive oil Nutrition 0.000 claims abstract description 8
- 239000004006 olive oil Substances 0.000 claims abstract description 8
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 8
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 8
- 238000003860 storage Methods 0.000 claims abstract description 8
- 238000010422 painting Methods 0.000 claims abstract description 5
- 235000013330 chicken meat Nutrition 0.000 claims description 153
- 239000000843 powder Substances 0.000 claims description 33
- 238000007789 sealing Methods 0.000 claims description 30
- 235000013372 meat Nutrition 0.000 claims description 21
- 238000007710 freezing Methods 0.000 claims description 12
- 230000008014 freezing Effects 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 10
- 229920002261 Corn starch Polymers 0.000 claims description 10
- 244000062730 Melissa officinalis Species 0.000 claims description 10
- 235000010654 Melissa officinalis Nutrition 0.000 claims description 10
- 229910019142 PO4 Inorganic materials 0.000 claims description 10
- 244000273928 Zingiber officinale Species 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 238000010411 cooking Methods 0.000 claims description 10
- 239000008120 corn starch Substances 0.000 claims description 10
- 229940099112 cornstarch Drugs 0.000 claims description 10
- 210000002969 egg yolk Anatomy 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 239000005457 ice water Substances 0.000 claims description 10
- 239000000865 liniment Substances 0.000 claims description 10
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 10
- 239000010452 phosphate Substances 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 9
- 108010073771 Soybean Proteins Proteins 0.000 claims description 9
- 239000002131 composite material Substances 0.000 claims description 9
- 239000010517 refined sesame oil Substances 0.000 claims description 9
- 235000019710 soybean protein Nutrition 0.000 claims description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 8
- 239000004615 ingredient Substances 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 235000018102 proteins Nutrition 0.000 claims description 7
- 206010033546 Pallor Diseases 0.000 claims description 6
- 239000002390 adhesive tape Substances 0.000 claims description 6
- 239000008280 blood Substances 0.000 claims description 6
- 210000004369 blood Anatomy 0.000 claims description 6
- 210000000988 bone and bone Anatomy 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 6
- 238000004064 recycling Methods 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 235000021317 phosphate Nutrition 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 3
- 150000001875 compounds Chemical class 0.000 claims 1
- 210000000038 chest Anatomy 0.000 description 76
- 241000234282 Allium Species 0.000 description 7
- 238000005520 cutting process Methods 0.000 description 5
- 238000010257 thawing Methods 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 241000272201 Columbiformes Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000006467 substitution reaction 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
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- 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
- A23L13/55—Treatment of original pieces or parts
-
- 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
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
Abstract
The invention discloses a kind of preparation methods of big chicken cutlet of gold salted egg, comprising the following steps: A raw material preparation, B trimming, C tumbling, D standing, E balance, F is quick-frozen, G is once packed, the spy of H gold, I secondary package, J storage.After the present invention by big chest chicken by trimming and special tumbling liquid being used to handle, the big chicken cutlet of salted egg of special taste is obtained；The present invention handles preceding olive oil and protein of folium mori painting on big chest chicken surface in tumbling, can significantly extend the shelf-life of packaging chicken cutlet.
Description
Technical field
The present invention relates to field more particularly to a kind of preparation methods of the big chicken cutlet of gold salted egg.
Background technique
Traditional chicken cutlet is a kind of fried based food popular in snack bar, and fragrance is that The fragrance-of-flowers is wafted li away.In off-white
Color above has small dough as " breadcrumbs ".In be pigeon breast sliced meat at sliced meat, equal starch must be chosen rabat meat and face slag phase is mutual
In conjunction with, then pure soya-bean oil is gone over, become Fresh Grade Breast as " arranging ".It is roasted with iron plate, about 5 minutes or so can be ripe, then will be peppery
The oil that green pepper is squeezed into is gone over thick chilli sauce, is aided with condiments etc., has been become and tendered with a crispy crust, the palatable chicken cutlet of fragrance.
In order to promote the nutritive value of chicken cutlet, improves the taste of chicken cutlet, extend the shelf-life of packaging chicken cutlet, the present invention provides
A kind of preparation method of the big chicken cutlet of gold salted egg.
Summary of the invention
Technical problems based on background technology, the invention proposes a kind of preparation methods of big chicken cutlet of gold salted egg.
Technical scheme is as follows:
A kind of preparation method of the big chicken cutlet of gold salted egg, comprising the following steps:
A raw material preparation: the big chest chicken of chunk is removed in the peeling after taking curing, spare；
B trimming: big chest chicken is smooth down (see Fig. 1-1), thickness knife is put down and is pared off (see Fig. 1-2), is made big
Chest chicken thickness is uniform；Big chest chicken specification after finishing is 144-147g；It is opened to a thin dough sheet (see Fig. 1-3) along side,
Pay attention to cannot piece is broken or piece mistake, then to another side, level enters knife at the 1/3 of other side meat, and when piece to the other side is wanted
Asking inside edge of the edge of a knife of inscribe away from inner meat is 5-7mm (see Fig. 1-4), later expansion one knife outward again (see Fig. 1-5), it is desirable that
With the second knife, most strong point size is between 18-19cm (see Fig. 1-6) after left and right is opened；
C tumbling: weighing the various raw materials of tumbling liquid according to formula and be sufficiently mixed uniformly, spare；By the big chest after trimming
Chicken, which pours into tumbler, adds tumbling liquid, stops recycling tumbling 25- in the way of 10s turns 30s again by turning 30s- when tumbling
35min；Pickling slot is poured into after tumbling EP (end of program), central temperature of meat will remain between 0-10 DEG C during this；
D is stood: big chest chicken being put into 0-4 DEG C of chilled library and stands 8-12h；
E balance: the rejected products such as broken chest, schizothoracic, disconnected chest are rejected, single-freeze disk spreads monolithic, and qualified product chicken cutlet is smooth
Expansion, piece are opened to face and be laid on monolithic, pay attention to there is interval between individual, must not adhesion；The most strong point size of chicken cutlet is in 19-
Between 22cm；
F is quick-frozen: entering quick freezing repository or mono-frozen machine, -35 DEG C or less Quick freezings, until -18 DEG C of product center temperature or less；Big chest
The substance of chicken is 197-207g/ pieces；
G is once packed: being packed using chicken cutlet private bag, is chosen the rabat of curling, fracture, qualified product is packed；Heat seal envelope
Mouthful, sealing specification, corrugationless, without sealing loosely phenomenon, no breakage；Date of manufacture is printed upon sack lower right corner sealing part；
H gold is visited: packaging bag being placed on conveyer belt is delivered to golden spy machine and detect；
I secondary package: blank case paste labels are used, corrugationless that adhesive tape for sealing boxes is straight, lower envelope 4cm, joint sealing is tight, and crack is not
More than 1.5cm；The card print date of manufacture is in carton designated position；
J storage: the product after vanning enters -18 DEG C of freezers and saves.
Preferably, in the step A, the big chest chicken can be frozen product defrosting or fresh goods, and product temperature requires 2-10
℃；It is the big chest chicken, the tearing of nothing >=1.5cm and serious knife wound, free from extraneous odour, foreign, different without the chickens such as soft or hard bone source property
Object, without serious blanching, extravasated blood < 1cm2, without cutting knife wound；The big chest chicken suggests specification 175-190g.
Preferably, in the step B, the big chest chicken specification after finishing is 144-147g, thickness 9-11mm, thickness
Uniformly, no piece is broken or piece crosses situation.
Preferably, in the step C, when material quantity is 100kg, vacuum degree is set as -0.08MPa, and revolving speed is
5rpm, when material quantity is 200kg, vacuum degree is set as -0.08MPa, revolving speed 4rpm.
Preferably, in the step C, the tumbling liquid, including following component: salt, sugar, chickens' extract, composite phosphate,
Sodium bicarbonate, ginger powder, cooking wine, onion powder, yeast fine powder, chicken balm, refined sesame oil, cornstarch, soybean protein isolate, yolk
Essence and ice water.
Preferably, in the step C, the tumbling liquid, the ingredient including following weight ratio: salt 0.8-1.2
Part, 1.5-2.5 parts of sugar, 0.3-0.8 parts of chickens' extract, 0.2-0.6 parts of composite phosphate, 0.5-0.8 parts of sodium bicarbonate, ginger powder 0.1-0.5
Part, 0.1-0.5 parts of cooking wine, 0.1-0.5 parts of onion powder, 0.05-0.15 parts of yeast fine powder, 0.1-0.3 parts of chicken balm, small mill fiber crops
0.1-0.5 parts oily, 2-5 parts of cornstarch, 0.1-0.5 parts of soybean protein isolate, 0.05-0.15 parts of yolk essence and ice water 30-
40 parts.
Preferably, in the step C, the tumbling liquid, the ingredient including following weight ratio: 1 part of salt, sugar 2
Part, 0.5 part of chickens' extract, 0.4 part of composite phosphate, 0.6 part of sodium bicarbonate, 0.3 part of ginger powder, 0.3 part of cooking wine, 0.3 part of onion powder, yeast
0.1 part of fine powder, 0.2 part of chicken balm, 0.3 part of refined sesame oil, 4 parts of cornstarch, 0.3 part of soybean protein isolate, yolk essence
0.1 part and 35.2 parts of ice water.
Preferably, in the step C, the mass ratio of the tumbling liquid and big chest chicken is (40-50): 100.
Preferably, in the step C, the big chest chicken is before pouring into tumbler, with olive oil and protein of folium mori
Painting stands 10-20min on big chest chicken surface；The mass ratio of the olive oil and protein of folium mori powder is (3-6): 1.
The invention has the beneficial effects that: the preparation method of the big chicken cutlet of gold salted egg of the invention, comprising the following steps: A
Raw material preparation, B trimming, C tumbling, D standing, E balance, F is quick-frozen, G is once packed, the spy of H gold, I secondary package, J storage.The present invention
By carrying out big chest chicken after trimming and being handled using special tumbling liquid, the big chicken cutlet of salted egg of special taste is obtained；
The present invention handles preceding olive oil and protein of folium mori painting on big chest chicken surface in tumbling, can significantly extend packaging chicken cutlet
Shelf-life.
Detailed description of the invention
Fig. 1: the trim mode schematic diagram of chicken cutlet.
Specific embodiment
Embodiment 1:
A kind of preparation method of the big chicken cutlet of gold salted egg, comprising the following steps:
A raw material preparation: the big chest chicken of chunk is removed in the peeling after taking curing, spare；
B trimming: big chest chicken is smooth down (see Fig. 1-1), thickness knife is put down and is pared off (see Fig. 1-2), is made big
Chest chicken thickness is uniform；Big chest chicken specification after finishing is 144-147g；It is opened to a thin dough sheet (see Fig. 1-3) along side,
Pay attention to cannot piece is broken or piece mistake, then to another side, level enters knife at the 1/3 of other side meat, and when piece to the other side is wanted
Asking inside edge of the edge of a knife of inscribe away from inner meat is 5-7mm (see Fig. 1-4), later expansion one knife outward again (see Fig. 1-5), it is desirable that
With the second knife, most strong point size is between 18-19cm (see Fig. 1-6) after left and right is opened；
C tumbling: weighing the various raw materials of tumbling liquid according to formula and be sufficiently mixed uniformly, spare；By the big chest after trimming
Chicken, which pours into tumbler, adds tumbling liquid, stops recycling tumbling 30min in the way of 10s turns 30s again by turning 30s- when tumbling；
Pickling slot is poured into after tumbling EP (end of program), central temperature of meat will remain between 0-10 DEG C during this；
D is stood: big chest chicken being put into 0-4 DEG C of chilled library and stands 10h；
E balance: the rejected products such as broken chest, schizothoracic, disconnected chest are rejected, single-freeze disk spreads monolithic, and qualified product chicken cutlet is smooth
Expansion, piece are opened to face and be laid on monolithic, pay attention to there is interval between individual, must not adhesion；The most strong point size of chicken cutlet is in 19-
Between 22cm；
F is quick-frozen: entering quick freezing repository or mono-frozen machine, -35 DEG C or less Quick freezings, until -18 DEG C of product center temperature or less；Big chest
The substance of chicken is 197-207g/ pieces；
G is once packed: being packed using chicken cutlet private bag, is chosen the rabat of curling, fracture, qualified product is packed；Heat seal envelope
Mouthful, sealing specification, corrugationless, without sealing loosely phenomenon, no breakage；Date of manufacture is printed upon sack lower right corner sealing part；
H gold is visited: packaging bag being placed on conveyer belt is delivered to golden spy machine and detect；
I secondary package: blank case paste labels are used, corrugationless that adhesive tape for sealing boxes is straight, lower envelope 4cm, joint sealing is tight, and crack is not
More than 1.5cm；The card print date of manufacture is in carton designated position；
J storage: the product after vanning enters -18 DEG C of freezers and saves.
In the step A, the big chest chicken can be frozen product defrosting or fresh goods, and product temperature requires 2-10 DEG C；It is described
Big chest chicken, the tearing of nothing >=1.5cm and serious knife wound, free from extraneous odour, foreign, without the chickens such as soft or hard bone source property foreign matter, without tight
Weight blanching, extravasated blood < 1cm2, without cutting knife wound；The big chest chicken suggests specification 175-190g.
In the step B, the big chest chicken specification after finishing is 144-147g, and thickness 9-11mm, thickness is uniform, nothing
Piece is broken or piece crosses situation.
In the step C, when material quantity is 100kg, vacuum degree is set as -0.08MPa, and revolving speed 5rpm works as original
When doses is 200kg, vacuum degree is set as -0.08MPa, revolving speed 4rpm.
In the step C, the tumbling liquid, the ingredient including following weight ratio: 1 part of salt, sugared 2 parts, chickens' extract
0.5 part, 0.4 part of composite phosphate, 0.6 part of sodium bicarbonate, 0.3 part of ginger powder, 0.3 part of cooking wine, 0.3 part of onion powder, yeast fine powder 0.1
Part, 0.2 part of chicken balm, 0.3 part of refined sesame oil, 4 parts of cornstarch, 0.3 part of soybean protein isolate, 0.1 part of yolk essence and
35.2 parts of ice water.
In the step C, the mass ratio of the tumbling liquid and big chest chicken is 47:100.
Embodiment 2:
A kind of preparation method of the big chicken cutlet of gold salted egg, comprising the following steps:
A raw material preparation: the big chest chicken of chunk is removed in the peeling after taking curing, spare；
B trimming: big chest chicken is smooth down (see Fig. 1-1), thickness knife is put down and is pared off (see Fig. 1-2), is made big
Chest chicken thickness is uniform；Big chest chicken specification after finishing is 144-147g；It is opened to a thin dough sheet (see Fig. 1-3) along side,
Pay attention to cannot piece is broken or piece mistake, then to another side, level enters knife at the 1/3 of other side meat, and when piece to the other side is wanted
Asking inside edge of the edge of a knife of inscribe away from inner meat is 5-7mm (see Fig. 1-4), later expansion one knife outward again (see Fig. 1-5), it is desirable that
With the second knife, most strong point size is between 18-19cm (see Fig. 1-6) after left and right is opened；
C tumbling: weighing the various raw materials of tumbling liquid according to formula and be sufficiently mixed uniformly, spare；By the big chest after trimming
Chicken, which pours into tumbler, adds tumbling liquid, stops recycling tumbling 35min in the way of 10s turns 30s again by turning 30s- when tumbling；
Pickling slot is poured into after tumbling EP (end of program), central temperature of meat will remain between 0-10 DEG C during this；
D is stood: big chest chicken being put into 0-4 DEG C of chilled library and stands 8h；
E balance: the rejected products such as broken chest, schizothoracic, disconnected chest are rejected, single-freeze disk spreads monolithic, and qualified product chicken cutlet is smooth
Expansion, piece are opened to face and be laid on monolithic, pay attention to there is interval between individual, must not adhesion；The most strong point size of chicken cutlet is in 19-
Between 22cm；
F is quick-frozen: entering quick freezing repository or mono-frozen machine, -35 DEG C or less Quick freezings, until -18 DEG C of product center temperature or less；Big chest
The substance of chicken is 197-207g/ pieces；
G is once packed: being packed using chicken cutlet private bag, is chosen the rabat of curling, fracture, qualified product is packed；Heat seal envelope
Mouthful, sealing specification, corrugationless, without sealing loosely phenomenon, no breakage；Date of manufacture is printed upon sack lower right corner sealing part；
H gold is visited: packaging bag being placed on conveyer belt is delivered to golden spy machine and detect；
I secondary package: blank case paste labels are used, corrugationless that adhesive tape for sealing boxes is straight, lower envelope 4cm, joint sealing is tight, and crack is not
More than 1.5cm；The card print date of manufacture is in carton designated position；
J storage: the product after vanning enters -18 DEG C of freezers and saves.
In the step A, the big chest chicken can be frozen product defrosting or fresh goods, and product temperature requires 2-10 DEG C；It is described
Big chest chicken, the tearing of nothing >=1.5cm and serious knife wound, free from extraneous odour, foreign, without the chickens such as soft or hard bone source property foreign matter, without tight
Weight blanching, extravasated blood < 1cm2, without cutting knife wound；The big chest chicken suggests specification 175-190g.
In the step B, the big chest chicken specification after finishing is 144-147g, and thickness 9-11mm, thickness is uniform, nothing
Piece is broken or piece crosses situation.
In the step C, when material quantity is 100kg, vacuum degree is set as -0.08MPa, and revolving speed 5rpm works as original
When doses is 200kg, vacuum degree is set as -0.08MPa, revolving speed 4rpm.
In the step C, the tumbling liquid, the ingredient including following weight ratio: 0.8 part of salt, sugar 2.5 parts,
0.3 part of chickens' extract, 0.6 part of composite phosphate, 0.5 part of sodium bicarbonate, 0.5 part of ginger powder, 0.1 part of cooking wine, 0.5 part of onion powder, yeastex
0.05 part of powder, 0.3 part of chicken balm, 0.1 part of refined sesame oil, 5 parts of cornstarch, 0.1 part of soybean protein isolate, yolk essence
0.15 part and 30 parts of ice water.
In the step C, the mass ratio of the tumbling liquid and big chest chicken is 40:100.
Embodiment 3:
A kind of preparation method of the big chicken cutlet of gold salted egg, comprising the following steps:
A raw material preparation: the big chest chicken of chunk is removed in the peeling after taking curing, spare；
B trimming: big chest chicken is smooth down (see Fig. 1-1), thickness knife is put down and is pared off (see Fig. 1-2), is made big
Chest chicken thickness is uniform；Big chest chicken specification after finishing is 144-147g；It is opened to a thin dough sheet (see Fig. 1-3) along side,
Pay attention to cannot piece is broken or piece mistake, then to another side, level enters knife at the 1/3 of other side meat, and when piece to the other side is wanted
Asking inside edge of the edge of a knife of inscribe away from inner meat is 5-7mm (see Fig. 1-4), later expansion one knife outward again (see Fig. 1-5), it is desirable that
With the second knife, most strong point size is between 18-19cm (see Fig. 1-6) after left and right is opened；
C tumbling: weighing the various raw materials of tumbling liquid according to formula and be sufficiently mixed uniformly, spare；By the big chest after trimming
Chicken, which pours into tumbler, adds tumbling liquid, stops recycling tumbling 25min in the way of 10s turns 30s again by turning 30s- when tumbling；
Pickling slot is poured into after tumbling EP (end of program), central temperature of meat will remain between 0-10 DEG C during this；
D is stood: big chest chicken being put into 0-4 DEG C of chilled library and stands 12h；
E balance: the rejected products such as broken chest, schizothoracic, disconnected chest are rejected, single-freeze disk spreads monolithic, and qualified product chicken cutlet is smooth
Expansion, piece are opened to face and be laid on monolithic, pay attention to there is interval between individual, must not adhesion；The most strong point size of chicken cutlet is in 19-
Between 22cm；
F is quick-frozen: entering quick freezing repository or mono-frozen machine, -35 DEG C or less Quick freezings, until -18 DEG C of product center temperature or less；Big chest
The substance of chicken is 197-207g/ pieces；
G is once packed: being packed using chicken cutlet private bag, is chosen the rabat of curling, fracture, qualified product is packed；Heat seal envelope
Mouthful, sealing specification, corrugationless, without sealing loosely phenomenon, no breakage；Date of manufacture is printed upon sack lower right corner sealing part；
H gold is visited: packaging bag being placed on conveyer belt is delivered to golden spy machine and detect；
I secondary package: blank case paste labels are used, corrugationless that adhesive tape for sealing boxes is straight, lower envelope 4cm, joint sealing is tight, and crack is not
More than 1.5cm；The card print date of manufacture is in carton designated position；
J storage: the product after vanning enters -18 DEG C of freezers and saves.
In the step A, the big chest chicken can be frozen product defrosting or fresh goods, and product temperature requires 2-10 DEG C；It is described
Big chest chicken, the tearing of nothing >=1.5cm and serious knife wound, free from extraneous odour, foreign, without the chickens such as soft or hard bone source property foreign matter, without tight
Weight blanching, extravasated blood < 1cm2, without cutting knife wound；The big chest chicken suggests specification 175-190g.
In the step B, the big chest chicken specification after finishing is 144-147g, and thickness 9-11mm, thickness is uniform, nothing
Piece is broken or piece crosses situation.
In the step C, when material quantity is 100kg, vacuum degree is set as -0.08MPa, and revolving speed 5rpm works as original
When doses is 200kg, vacuum degree is set as -0.08MPa, revolving speed 4rpm.
In the step C, the tumbling liquid, the ingredient including following weight ratio: 1.2 parts of salt, sugar 1.5 parts,
0.8 part of chickens' extract, 0.2 part of composite phosphate, 0.8 part of sodium bicarbonate, 0.1 part of ginger powder, 0.5 part of cooking wine, 0.1 part of onion powder, yeastex
0.15 part of powder, 0.1 part of chicken balm, 0.5 part of refined sesame oil, 2 parts of cornstarch, 0.5 part of soybean protein isolate, yolk essence
0.05 part and 40 parts of ice water.
In the step C, the mass ratio of the tumbling liquid and big chest chicken is 50:100.
Embodiment 4:
A kind of preparation method of the big chicken cutlet of gold salted egg, comprising the following steps:
A raw material preparation: the big chest chicken of chunk is removed in the peeling after taking curing, spare；
B trimming: big chest chicken is smooth down (see Fig. 1-1), thickness knife is put down and is pared off (see Fig. 1-2), is made big
Chest chicken thickness is uniform；Big chest chicken specification after finishing is 144-147g；It is opened to a thin dough sheet (see Fig. 1-3) along side,
Pay attention to cannot piece is broken or piece mistake, then to another side, level enters knife at the 1/3 of other side meat, and when piece to the other side is wanted
Asking inside edge of the edge of a knife of inscribe away from inner meat is 5-7mm (see Fig. 1-4), later expansion one knife outward again (see Fig. 1-5), it is desirable that
With the second knife, most strong point size is between 18-19cm (see Fig. 1-6) after left and right is opened；
C tumbling: weighing the various raw materials of tumbling liquid according to formula and be sufficiently mixed uniformly, spare；By the big chest after trimming
Chicken, which pours into tumbler, adds tumbling liquid, stops recycling tumbling 25- in the way of 10s turns 30s again by turning 30s- when tumbling
35min；Pickling slot is poured into after tumbling EP (end of program), central temperature of meat will remain between 0-10 DEG C during this；
D is stood: big chest chicken being put into 0-4 DEG C of chilled library and stands 8-12h；
E balance: the rejected products such as broken chest, schizothoracic, disconnected chest are rejected, single-freeze disk spreads monolithic, and qualified product chicken cutlet is smooth
Expansion, piece are opened to face and be laid on monolithic, pay attention to there is interval between individual, must not adhesion；The most strong point size of chicken cutlet is in 19-
Between 22cm；
F is quick-frozen: entering quick freezing repository or mono-frozen machine, -35 DEG C or less Quick freezings, until -18 DEG C of product center temperature or less；Big chest
The substance of chicken is 197-207g/ pieces；
G is once packed: being packed using chicken cutlet private bag, is chosen the rabat of curling, fracture, qualified product is packed；Heat seal envelope
Mouthful, sealing specification, corrugationless, without sealing loosely phenomenon, no breakage；Date of manufacture is printed upon sack lower right corner sealing part；
H gold is visited: packaging bag being placed on conveyer belt is delivered to golden spy machine and detect；
I secondary package: blank case paste labels are used, corrugationless that adhesive tape for sealing boxes is straight, lower envelope 4cm, joint sealing is tight, and crack is not
More than 1.5cm；The card print date of manufacture is in carton designated position；
J storage: the product after vanning enters -18 DEG C of freezers and saves.
In the step A, the big chest chicken can be frozen product defrosting or fresh goods, and product temperature requires 2-10 DEG C；It is described
Big chest chicken, the tearing of nothing >=1.5cm and serious knife wound, free from extraneous odour, foreign, without the chickens such as soft or hard bone source property foreign matter, without tight
Weight blanching, extravasated blood < 1cm2, without cutting knife wound；The big chest chicken suggests specification 175-190g.
In the step B, the big chest chicken specification after finishing is 144-147g, and thickness 9-11mm, thickness is uniform, nothing
Piece is broken or piece crosses situation.
In the step C, when material quantity is 100kg, vacuum degree is set as -0.08MPa, and revolving speed 5rpm works as original
When doses is 200kg, vacuum degree is set as -0.08MPa, revolving speed 4rpm.
In the step C, the tumbling liquid, the ingredient including following weight ratio: 1 part of salt, sugared 2 parts, chickens' extract
0.5 part, 0.4 part of composite phosphate, 0.6 part of sodium bicarbonate, 0.3 part of ginger powder, 0.3 part of cooking wine, 0.3 part of onion powder, yeast fine powder 0.1
Part, 0.2 part of chicken balm, 0.3 part of refined sesame oil, 4 parts of cornstarch, 0.3 part of soybean protein isolate, 0.1 part of yolk essence and
35.2 parts of ice water.
In the step C, the mass ratio of the tumbling liquid and big chest chicken is 47:100.
In the step C, the big chest chicken is before pouring into tumbler, with olive oil and protein of folium mori painting big
Chest chicken surface, and stand 15min；The mass ratio of the olive oil and protein of folium mori powder is 5:1.
Through detecting, the big chicken cutlet of gold salted egg prepared using the method for the embodiment of the present invention 4, than using 1 method of embodiment
The big chicken cutlet of gold salted egg, the shelf-life can extend 3-4 months.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (9)
1. a kind of preparation method of the big chicken cutlet of gold salted egg, which comprises the following steps:
A raw material preparation: the big chest chicken of chunk is removed in the peeling after taking curing, spare；
B trimming: big chest chicken is smooth down, thickness knife is put down and is pared off, keeps big chest chicken thickness uniform；After finishing
Big chest chicken specification is 144-147g；Opened along side to a thin dough sheet, pay attention to cannot piece is broken or piece mistake, then to the other side
Side, level enters knife at the 1/3 of other side meat, and it away from the inside edge of inner meat is 5- that when piece to the other side, which requires the edge of a knife of inscribe,
A knife is unfolded in 7mm outward again later, it is desirable that with the second knife, most strong point size is between 18-19cm after left and right is opened；
C tumbling: weighing the various raw materials of tumbling liquid according to formula and be sufficiently mixed uniformly, spare；By the big chest chicken after trimming
It pours into tumbler and adds tumbling liquid, stop recycling tumbling 25-35min in the way of 10s turns 30s again by turning 30s- when tumbling；
Pickling slot is poured into after tumbling EP (end of program), central temperature of meat will remain between 0-10 DEG C during this；
D is stood: big chest chicken being put into 0-4 DEG C of chilled library and stands 8-12h；
E balance: the rejected products such as broken chest, schizothoracic, disconnected chest are rejected, and single-freeze disk spreads monolithic, by the smooth expansion of qualified product chicken cutlet,
Piece is opened to face and is laid on monolithic, pays attention to there is interval between individual, must not adhesion；The most strong point size of chicken cutlet is in 19-22cm
Between；
F is quick-frozen: entering quick freezing repository or mono-frozen machine, -35 DEG C or less Quick freezings, until -18 DEG C of product center temperature or less；Big chest chicken
Substance be 197-207g/ pieces；
G is once packed: being packed using chicken cutlet private bag, is chosen the rabat of curling, fracture, qualified product is packed；Heat sealing, envelope
Mouthful specification, corrugationless, without sealing loosely phenomenon, no breakage；Date of manufacture is printed upon sack lower right corner sealing part；
H gold is visited: packaging bag being placed on conveyer belt is delivered to golden spy machine and detect；
I secondary package: blank case paste labels are used, corrugationless that adhesive tape for sealing boxes is straight, lower envelope 4cm, joint sealing is tight, and crack is no more than
1.5cm；The card print date of manufacture is in carton designated position；
J storage: the product after vanning enters -18 DEG C of freezers and saves.
2. the preparation method of the big chicken cutlet of gold salted egg as described in claim 1, which is characterized in that described in the step A
Big chest chicken can be frozen product thaw or fresh goods, product temperature require 2-10 DEG C；The big chest chicken, the tearing of nothing >=1.5cm
And serious knife wound, free from extraneous odour, foreign, without the chickens such as soft or hard bone source property foreign matter, without serious blanching, extravasated blood < 1cm2, without cutoff tool
Wound；The big chest chicken suggests specification 175-190g.
3. the preparation method of the big chicken cutlet of gold salted egg as described in claim 1, which is characterized in that in the step B, finishing
Big chest chicken specification afterwards is 144-147g, and thickness 9-11mm, thickness is uniform, and no piece is broken or piece crosses situation.
4. the preparation method of the big chicken cutlet of gold salted egg as described in claim 1, which is characterized in that in the step C, work as original
When doses is 100kg, vacuum degree is set as -0.08MPa, revolving speed 5rpm, when material quantity is 200kg, vacuum degree is set as -
0.08MPa, revolving speed 4rpm.
5. the preparation method of the big chicken cutlet of gold salted egg as described in claim 1, which is characterized in that described in the step C
Tumbling liquid, including following component: salt, sugar, chickens' extract, composite phosphate, sodium bicarbonate, ginger powder, cooking wine, onion powder, yeast fine powder,
Chicken balm, refined sesame oil, cornstarch, soybean protein isolate, yolk essence and ice water.
6. the preparation method of the big chicken cutlet of gold salted egg as described in claim 1, which is characterized in that described in the step C
Tumbling liquid, the ingredient including following weight ratio: 0.8-1.2 parts of salt, 1.5-2.5 parts of sugar, 0.3-0.8 parts of chickens' extract, compound
0.2-0.6 parts of phosphate, 0.5-0.8 parts of sodium bicarbonate, 0.1-0.5 parts of ginger powder, 0.1-0.5 parts of cooking wine, 0.1-0.5 parts of onion powder,
0.05-0.15 parts of yeast fine powder, 0.1-0.3 parts of chicken balm, 0.1-0.5 parts of refined sesame oil, 2-5 parts of cornstarch, soybean point
0.1-0.5 parts from albumen, 0.05-0.15 parts of yolk essence and 30-40 parts of ice water.
7. the preparation method of the big chicken cutlet of gold salted egg as described in claim 1, which is characterized in that described in the step C
Tumbling liquid, the ingredient including following weight ratio: 1 part of salt, sugared 2 parts, 0.5 part of chickens' extract, 0.4 part of composite phosphate, little Su
Make a call to 0.6 part, 0.3 part of ginger powder, 0.3 part of cooking wine, 0.3 part of onion powder, 0.1 part of yeast fine powder, 0.2 part of chicken balm, refined sesame oil
0.3 part, 4 parts of cornstarch, 0.3 part of soybean protein isolate, 0.1 part of yolk essence and 35.2 parts of ice water.
8. the preparation method of the big chicken cutlet of gold salted egg as described in claim 1, which is characterized in that described in the step C
Tumbling liquid and big chest chicken mass ratio be (40-50): 100.
9. the preparation method of the big chicken cutlet of gold salted egg as described in claim 1, which is characterized in that described in the step C
Big chest chicken before pouring into tumbler, with olive oil and protein of folium mori painting on big chest chicken surface, and stand 10-20min；
The mass ratio of the olive oil and protein of folium mori powder is (3-6): 1.
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Application publication date: 20190924 |