CN110959814A - Method for making roasted smoked chicken chops - Google Patents
Method for making roasted smoked chicken chops Download PDFInfo
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- CN110959814A CN110959814A CN201811154671.8A CN201811154671A CN110959814A CN 110959814 A CN110959814 A CN 110959814A CN 201811154671 A CN201811154671 A CN 201811154671A CN 110959814 A CN110959814 A CN 110959814A
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- 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
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- 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
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- 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
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a method for making a roasted smoked chicken chop, which comprises the following steps: A. checking and accepting the raw materials; B. weighing and unfreezing; C. pretreating raw chicken steaks; D. preparing saline water; E. an injection process; F. rolling, kneading and pickling; G. a plate feeding process; H. cooking and smoking in a furnace; I. air cooling process; J. a pre-cooling process; K. a slicing step; l, subpackaging and packaging; m, metal detection working procedure; n, quick-freezing process; o, subsequent working procedures; the production and processing method is novel and reasonable, the production efficiency is high, continuous batch large-scale production can be realized, the process steps are reasonable and strict in design, safety and sanitation are realized, the quality is stable, the pickling is uniform and tasty, the pickling efficiency is high, the taste and flavor stability of meat are strong, the smoke baking is realized by adopting a friction smoke generation mode, the smoke baking efficiency is high, open fire is not needed, the safety performance is high, the scorching phenomenon is not easy to occur, the working environment of workers is greatly improved, the wood usage amount is saved, the cost is effectively reduced, and the energy conservation and environmental protection are realized.
Description
Technical Field
The invention relates to the field of food processing, in particular to a method for making a roasted smoked chicken steak.
Background
The chicken steak is popular among the public consumers because of high protein content, low fat content, high nutritive value and delicious taste. The roasted and smoked Brazil-flavor chicken steak is popular among consumers due to good flavor and taste, the demand of the roasted and smoked chicken steak is increasingly huge along with the improvement of living standard, but the existing production method of the roasted and smoked chicken steak product is more traditional, mostly manual operation is performed, the production efficiency is low, the process steps are simple, crude and not strict, and the roasted and smoked chicken steak product is poor in quality and unstable in quality.
The existing pickled chicken chops are not generally injected in the production process, and generally, the chicken chops are placed in a container, salt water is poured into the container, and the container is stirred and then kept stand for pickling, so that the chicken chops are stacked, the salt water is difficult to permeate into the stacked parts of the chicken chops, the taste is difficult to enter, the pickling is uneven, the flow production cannot be carried out, the pickling time is long, the pickling effect is poor, and the taste and flavor stability of meat are poor.
In addition, when smoking, the mode that present method all was burnt out by artifical naked light is smoked, and is inefficient, can not the volume production, and the degree of smoking differs, and the effect of smoking is inhomogeneous, takes place the scorching phenomenon easily, and finished product quality is poor and stability is low, leads to whole product quality unstability, and in addition, owing to adopt artifical naked light mode of burning out by fire to smoke, the security performance is low, and workman self also often is smoked, and operating environment is very abominable, and long-term work can cause the influence to workman's healthy. In addition, the smoking is carried out by burning the smoke with open fire, so that more wood needs to be consumed, the production cost is high, and the energy conservation and the environmental protection are not enough.
Therefore, how to realize a production and processing method is novel and reasonable, the production efficiency is high, the continuous batch large-scale production can be realized, the market demand is met, the process step design is reasonable and rigorous, the high yield of the roasted smoked chicken pickles is ensured, the safety and the sanitation are realized, the quality is good and stable, the pickling is uniform and tasty, the pickling efficiency is high, the stability of the taste and the flavor of the meat is strong, the roasting and smoking efficiency is high, the large-scale production can be realized, the safety performance is high, the scorching phenomenon is not easy to occur, the working environment of workers is improved, the influence on the body health of the workers can be avoided, the wood consumption is saved, the cost is effectively reduced, and the energy-saving and environment-friendly method for manufacturing the roasted smoked chicken pickles is an urgent technical problem to be solved in.
Disclosure of Invention
The invention mainly aims to provide a method for making a roasted smoked chicken chop, which aims to realize a novel and reasonable production and processing method, high production efficiency, continuous mass and scale production, market demand meeting, reasonable and rigorous process step design, high product yield, safety, sanitation, good quality, stable quality, uniform pickling and flavor entering, high pickling efficiency, strong stability of taste and flavor of meat, roasting and smoking operation by adopting a friction smoke generation mode, high smoking efficiency, scale production, no need of open fire, high safety performance, difficult occurrence of a scorching phenomenon, great improvement on the working environment of workers, avoidance of influence on the health of the workers, saving of the usage of wood, effective reduction of cost, energy conservation and environmental protection.
The invention provides a method for making a roasted smoked chicken chop, which comprises the following steps:
A. raw material acceptance inspection: inspecting and accepting the additive, the auxiliary materials, the water, the raw material chicken chops and the packaging material, and storing after the inspection and acceptance are qualified;
B. weighing and unfreezing: weighing an additive and auxiliary materials, making water into ice blocks for later use, performing thawing operation on a raw material chicken steak, managing and controlling the content of phosphate and the content of sodium nitrite in the additive, wherein the content of phosphate radicals in phosphate is less than or equal to 5.0g/kg, and the content of sodium nitrite is less than or equal to 0.03g/kg, naturally thawing the raw material chicken steak, and completing thawing when meat blocks have no hard blocks, wherein the central temperature of the raw material chicken steak is 0-2 ℃;
C. pretreating the raw chicken chops: cutting and selecting the raw material chicken chops, then removing foreign matters from the selected raw material chicken chops, carefully checking the front and back surfaces of meat blocks by workers, then removing the foreign matters by a tool, wherein the meat temperature of the checked raw material chicken chops is less than or equal to 8 ℃;
D. preparing saline water: preparing additives, auxiliary materials and ice blocks according to set portions and preparing saline water for pickling;
E. an injection procedure: placing the raw material chicken chops on a conveyor belt of a saline injection machine, moving a needle plate of the saline injection machine downwards, pricking holes on the raw material chicken chops, and simultaneously injecting the saline prepared in the step D from a needle head of the needle plate to the deep inside of the raw material chicken chops so that the saline can be quickly and fully infiltrated into the raw material chicken chops;
F. rolling, kneading and pickling: putting the pretreated raw chicken chops into a kneading cylinder of a vacuum kneading machine, pouring the salt water prepared in the step D, kneading, pressing and curing the raw chicken chops in a vacuum state by the vacuum kneading machine, wherein the salt water is fully and uniformly stirred in the vacuum state, kneading and pressing the chicken chops by physical impact to destroy the tissue structure of the meat, loosen the meat quality and break fibers so as to improve the permeation speed of the salt water and absorb a large amount of salt water, the salt water is uniformly distributed in the meat tissue so as to accelerate the permeation of the salt water and shorten the curing period so as to play a role in color development and improve the tenderness of the meat, and in the kneading and pressing operation, because the chicken chops rub, impact and squeeze each other, the salt-soluble protein is separated out from cells, and the salt-soluble protein absorbs moisture and salt water components to form sticky substances so that different meat blocks can be bonded together to further play a role in improving the cohesiveness, the vacuum rolling and kneading machine is arranged in the kneading room, the rolling and kneading rotating speed of the rolling and kneading cylinder is adjustable, and standing and pickling are carried out after the rolling and kneading process;
G. a plate feeding process: c, uniformly and tidily laying the chicken steaks processed in the step F on a baking tray, wherein the chicken skin surfaces of the chicken steaks face upwards;
H. cooking in a furnace and smoking and baking: putting the baking tray and the chicken chop in the step G into a smoking furnace, firstly, using the cooking function of the smoking furnace to cook the chicken chop, wherein the cooking temperature range is 80-85 ℃, the cooking time is 30-40 min, taking the baking tray and the chicken chop out of the furnace after cooking, cleaning redundant water drops on the baking tray and the chicken chop, then putting the baking tray and the chicken chop into the smoking furnace again to perform smoking and baking operation, and during the smoking and baking operation, performing friction smoking without open fire by using high-quality apple trees and friction wheels to enable the chicken chop to fully absorb the smoking fragrance, wherein the temperature range of the smoking and baking is 125-135 ℃, and the time of the smoking and baking is 10-20 min;
I. air cooling process: the chicken steak which is baked and smoked in the step H and the baking tray are placed in an air cooling closed room together for air cooling, the temperature in the air cooling closed room is normal temperature, and a refrigerating fan blows air out towards the air cooling closed room to form air flow so as to play a role in air cooling and cooling the chicken steak;
J. a pre-cooling process: transferring the chicken steak subjected to air cooling in the step J together with a baking tray into a pre-cooling closed room for a pre-cooling process, and keeping the room temperature in the pre-cooling closed room within the range of 0-5 ℃ by a refrigeration fan so as to cool the chicken steak, wherein the pre-cooling time is not less than 30 min;
K. a slicing procedure: c, slicing the chicken chops obtained in the step J by using a slicing machine;
l, subpackaging and packaging: sterilizing the packaging material, then performing sub-packaging and packaging procedures on the cooled chicken chops through an automatic sub-packaging machine, weighing and calculating each chicken chop by the automatic sub-packaging machine, and then packaging the chicken chops with the matched weights into the same packaging material in a matching way, so that the net weight of each bag of chicken chop finished products reaches the standard, and the consistency and stability of the weight of the finished products are ensured; performing secondary cooking sterilization on the packaged finished product, and then cooling;
m, metal detection procedure: performing metal content detection operation on the chicken scrapings processed in the step L through a metal detector, and removing the chicken scrapings which do not meet the metal content standard out of the production line;
n, quick-freezing process: c, placing the chicken scrapings obtained in the step M into a quick-freezing closed room for quick freezing, wherein the temperature of the quick-freezing closed room is lower than-18 ℃ so as to ensure that the products cannot deteriorate;
o, subsequent procedures: and D, boxing the quick-frozen chicken steak finished product obtained in the step N and conveying the quick-frozen chicken steak finished product into a to-be-detected area for storage, inspecting the chicken steak finished product in the to-be-detected area, conveying the qualified chicken steak finished product into a finished product warehouse for storage and sale, and conveying the unqualified chicken steak finished product into an unqualified product storage area for disposal.
Preferably, the temperature range between kneads in step F is 0 deg.C-4 deg.C.
The invention provides a method for making baked smoked chicken steaks, which is novel and reasonable in production and processing method, high in production efficiency, capable of realizing continuous mass large-scale production, capable of meeting market demands, reasonable and rigorous in process step design, capable of ensuring high yield of products of the baked smoked chicken steaks, safe and sanitary, good in quality, stable in quality, even in pickling, tasty, high in pickling efficiency, strong in mouth feel and flavor stability of meat, high in smoking efficiency, free of open fire, high in safety performance, difficult to scorch, capable of greatly improving working environment of workers, capable of avoiding influence on body health of the workers, saving wood consumption, effectively reducing cost, saving energy and protecting environment.
Drawings
FIG. 1 is a schematic process flow diagram of a method for making a roast and smoked chicken chop according to an embodiment of the present invention.
The implementation, functional features and advantages of the objects of the present invention will be further explained with reference to the accompanying drawings.
Detailed Description
It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Referring to fig. 1, an embodiment of the method for making a roast and smoked chicken chop of the present invention is provided, which comprises the following steps:
A. raw material acceptance inspection: inspecting and accepting the additive, the auxiliary materials, the water, the raw material chicken chops and the packaging material, and storing after the inspection and acceptance are qualified;
B. weighing and unfreezing: weighing an additive and auxiliary materials, making water into ice blocks for later use, performing thawing operation on a raw material chicken steak, managing and controlling the content of phosphate and the content of sodium nitrite in the additive, wherein the content of phosphate radicals in phosphate is less than or equal to 5.0g/kg, and the content of sodium nitrite is less than or equal to 0.03g/kg, naturally thawing the raw material chicken steak, and completing thawing when meat blocks have no hard blocks, wherein the central temperature of the raw material chicken steak is 0-2 ℃;
C. pretreating the raw chicken chops: cutting and selecting the raw material chicken chops, then removing foreign matters from the selected raw material chicken chops, carefully checking the front and back surfaces of meat blocks by workers, then removing the foreign matters by a tool, wherein the meat temperature of the checked raw material chicken chops is less than or equal to 8 ℃;
D. preparing saline water: preparing additives, auxiliary materials and ice blocks according to set portions and preparing saline water for pickling;
E. an injection procedure: placing the raw material chicken chops on a conveyor belt of a brine injection machine, moving a needle plate of the brine injection machine downwards, pricking holes on the raw material chicken chops, and simultaneously injecting the brine prepared in the step D from a needle head of the needle plate to the deep inside of the raw material chicken chops, so that the brine is quickly and fully infiltrated into the raw material chicken chops, the chicken chops are ensured to be quickly tasty and uniformly tasty, and the process continuous injection can be carried out, thereby greatly improving the pickling speed, and ensuring the mouth feel of meat and the stability of flavor;
F. rolling, kneading and pickling: putting the pretreated raw chicken chops into a kneading cylinder of a vacuum kneading machine, pouring the salt water prepared in the step D, kneading, pressing and curing the raw chicken chops in a vacuum state by the vacuum kneading machine, wherein the salt water is fully and uniformly stirred in the vacuum state, kneading and pressing the chicken chops by physical impact to destroy the tissue structure of the meat, loosen the meat quality and break fibers so as to improve the permeation speed of the salt water and absorb a large amount of salt water, the salt water is uniformly distributed in the meat tissue so as to accelerate the permeation of the salt water and shorten the curing period so as to play a role in color development and improve the tenderness of the meat, and in the kneading and pressing operation, because the chicken chops rub, impact and squeeze each other, the salt-soluble protein is separated out from cells, and the salt-soluble protein absorbs moisture and salt water components to form sticky substances so that different meat blocks can be bonded together to further play a role in improving the cohesiveness, the vacuum rolling and kneading machine is arranged in the kneading room, the rolling and kneading rotating speed of the rolling and kneading cylinder is adjustable, and standing and pickling are carried out after the rolling and kneading process;
G. a plate feeding process: c, uniformly and tidily laying the chicken steaks processed in the step F on a baking tray, wherein the chicken skin surfaces of the chicken steaks face upwards;
H. cooking in a furnace and smoking and baking: putting the baking tray and the chicken chop in the step G into a smoking furnace, firstly, using the cooking function of the smoking furnace to cook the chicken chop, wherein the cooking temperature range is 80-85 ℃, the cooking time is 30-40 min, taking the baking tray and the chicken chop out of the furnace after cooking, cleaning redundant water drops on the baking tray and the chicken chop, then putting the baking tray and the chicken chop into the smoking furnace again to perform smoking and baking operation, and during the smoking and baking operation, performing friction smoking without open fire by using high-quality apple trees and friction wheels to enable the chicken chop to fully absorb the smoking fragrance, wherein the temperature range of the smoking and baking is 125-135 ℃, and the time of the smoking and baking is 10-20 min; the apple trees are ground to generate smoke in the smoking and baking process, and the smoke is not generated in an open fire mode, so that on one hand, the generated smoke is cleaner and richer in fragrance, and on the other hand, the pollution to the environment can be effectively reduced, and the low-temperature smoking process of the fruit trees is clean and sanitary, reduces benzopyrene generated at high temperature, can keep the flavor of the fruit trees, and has the natural anti-corrosion effect;
I. air cooling process: the chicken steak which is baked and smoked in the step H and the baking tray are placed in an air cooling closed room together for air cooling, the temperature in the air cooling closed room is normal temperature, and a refrigerating fan blows air out towards the air cooling closed room to form air flow so as to play a role in air cooling and cooling the chicken steak;
J. a pre-cooling process: transferring the chicken steak subjected to air cooling in the step J together with a baking tray into a pre-cooling closed room for a pre-cooling process, and keeping the room temperature in the pre-cooling closed room within the range of 0-5 ℃ by a refrigeration fan so as to cool the chicken steak, wherein the pre-cooling time is not less than 30 min;
K. a slicing procedure: c, slicing the chicken chops obtained in the step J by using a slicing machine;
l, subpackaging and packaging: sterilizing the packaging material, then performing a subpackaging and packaging process on the cooled chicken chops through an automatic subpackaging and packaging machine, wherein the automatic subpackaging and packaging machine is fully automatically monitored by a computer, and each chicken chop can be weighed and calculated in the subpackaging and packaging process only by inputting parameters such as the weight per unit, the number per package, the weight per package and the like required by a customer into the computer before the packaging process, and then the chicken chops with the matched weights are matched and packaged into the same packaging material without manual operation, so that the net weight of each bag of chicken chop finished products reaches the standard, the consistency and the stability of the weight of the finished products are ensured, and the intelligent and automatic subpackaging and packaging process is realized; performing secondary cooking sterilization on the packaged finished product, and then cooling;
m, metal detection procedure: performing metal content detection operation on the chicken scrapings processed in the step L through a metal detector, and removing the chicken scrapings which do not meet the metal content standard out of the production line;
n, quick-freezing process: c, placing the chicken scrapings obtained in the step M into a quick-freezing closed room for quick freezing, wherein the temperature of the quick-freezing closed room is lower than-18 ℃ so as to ensure that the products cannot deteriorate;
o, subsequent procedures: and D, boxing the quick-frozen chicken steak finished product obtained in the step N and conveying the quick-frozen chicken steak finished product into a to-be-detected area for storage, inspecting the chicken steak finished product in the to-be-detected area, conveying the qualified chicken steak finished product into a finished product warehouse for storage and sale, and conveying the unqualified chicken steak finished product into an unqualified product storage area for disposal.
Wherein the temperature range between the kneads in step F is 0-4 ℃.
The existing pickled chicken chops are not generally injected in the production process, and generally, the chicken chops are placed in a container, salt water is poured into the container, and the container is stirred and then kept stand for pickling, so that the chicken chops are stacked, the salt water is difficult to permeate into the stacked parts of the chicken chops, the taste is difficult to enter, the pickling is uneven, the flow production cannot be carried out, the pickling time is long, the pickling effect is poor, and the taste and flavor stability of meat are poor. The friction smoking mode is adopted for baking and smoking operation, so that the smoking is uniform, the fragrance of the smoking can be fully absorbed, the smoking efficiency is high, the large-scale production can be realized, the open fire is not needed, the safety performance is high, the scorching phenomenon is not easy to occur, the finished product quality is good, the stability is high, and the stable quality of the whole product can be ensured. Moreover, the friction smoke generation is carried out in a closed space, workers cannot be smoked, the working environment is greatly improved, and the influence on the health of the workers and the people can be avoided. In addition, the friction smoking mode enables the smoking process to be changed in a revolutionary mode, the using amount of wood chips, wood bars and the like is greatly reduced, the cost is effectively reduced, energy is saved, the environment is protected, in addition, the apple wood is ground to generate smoke in the smoking and baking process, the smoke is not generated in an open fire mode, on one hand, the generated smoke is cleaner and richer in fragrance, on the other hand, the pollution to the environment can be effectively reduced, and the low-temperature smoking process of the fruit trees is clean and sanitary, reduces benzopyrene generated at high temperature, can maintain the flavor of the fruit trees, and has the natural anti-corrosion effect.
In addition, the existing pickled chicken chops are not generally subjected to an injection process in production, and generally, the chicken chops are placed in a container, brine is poured into the container, and the container is stirred and then kept stand for pickling, so that the chicken chops are stacked, the brine is difficult to permeate into the stacked parts of the chicken chops, the taste is difficult to enter, the pickling is uneven, the flow production cannot be carried out, the pickling time is long, the pickling effect is poor, and the taste and flavor stability of meat are poor. The invention is provided with an injection procedure, the raw material chicken chops are placed on a conveyer belt of a brine injection machine, a needle plate of the brine injection machine moves downwards and pricks holes on the raw material chicken chops, and simultaneously, the brine prepared in the step D is injected to the deep inside of the raw material chicken chops from a needle head of the needle plate, so that the brine is quickly and fully infiltrated into the raw material chicken chops, the chicken chops are ensured to be quickly tasty and uniform in taste, and the process continuous injection can be carried out, thereby greatly improving the pickling speed and ensuring the taste and flavor stability of meat quality.
The invention provides a method for making baked smoked chicken steaks, which is novel and reasonable in production and processing method, high in production efficiency, capable of realizing continuous mass large-scale production, capable of meeting market demands, reasonable and rigorous in process step design, capable of ensuring high yield of products of the baked smoked chicken steaks, safe and sanitary, good in quality, stable in quality, even in pickling, tasty, high in pickling efficiency, strong in mouth feel and flavor stability of meat, high in smoking efficiency, free of open fire, high in safety performance, difficult to scorch, capable of greatly improving working environment of workers, capable of avoiding influence on body health of the workers, saving wood consumption, effectively reducing cost, saving energy and protecting environment.
The above description is only for the preferred embodiment of the present invention and is not intended to limit the scope of the present invention, and all equivalent structural changes made by using the contents of the present specification and the drawings, or any other related technical fields, are included in the scope of the present invention.
Claims (2)
1. The preparation method of the roasted smoked chicken chop is characterized by comprising the following steps:
A. raw material acceptance inspection: inspecting and accepting the additive, the auxiliary materials, the water, the raw material chicken chops and the packaging material, and storing after the inspection and acceptance are qualified;
B. weighing and unfreezing: weighing an additive and auxiliary materials, making water into ice blocks for later use, performing thawing operation on a raw material chicken steak, managing and controlling the content of phosphate and the content of sodium nitrite in the additive, wherein the content of phosphate radicals in phosphate is less than or equal to 5.0g/kg, and the content of sodium nitrite is less than or equal to 0.03g/kg, naturally thawing the raw material chicken steak, and completing thawing when meat blocks have no hard blocks, wherein the central temperature of the raw material chicken steak is 0-2 ℃;
C. pretreating the raw chicken chops: cutting and selecting the raw material chicken chops, then removing foreign matters from the selected raw material chicken chops, carefully checking the front and back surfaces of meat blocks by workers, then removing the foreign matters by a tool, wherein the meat temperature of the checked raw material chicken chops is less than or equal to 8 ℃;
D. preparing saline water: preparing additives, auxiliary materials and ice blocks according to set portions and preparing saline water for pickling;
E. an injection procedure: placing the raw material chicken chops on a conveyor belt of a saline injection machine, moving a needle plate of the saline injection machine downwards, pricking holes on the raw material chicken chops, and simultaneously injecting the saline prepared in the step D from a needle head of the needle plate to the deep inside of the raw material chicken chops so that the saline can be quickly and fully infiltrated into the raw material chicken chops;
F. rolling, kneading and pickling: putting the pretreated raw chicken chops into a kneading cylinder of a vacuum kneading machine, pouring the salt water prepared in the step D, kneading, pressing and curing the raw chicken chops in a vacuum state by the vacuum kneading machine, wherein the salt water is fully and uniformly stirred in the vacuum state, kneading and pressing the chicken chops by physical impact to destroy the tissue structure of the meat, loosen the meat quality and break fibers so as to improve the permeation speed of the salt water and absorb a large amount of salt water, the salt water is uniformly distributed in the meat tissue so as to accelerate the permeation of the salt water and shorten the curing period so as to play a role in color development and improve the tenderness of the meat, and in the kneading and pressing operation, because the chicken chops rub, impact and squeeze each other, the salt-soluble protein is separated out from cells, and the salt-soluble protein absorbs moisture and salt water components to form sticky substances so that different meat blocks can be bonded together to further play a role in improving the cohesiveness, the vacuum rolling and kneading machine is arranged in the kneading room, the rolling and kneading rotating speed of the rolling and kneading cylinder is adjustable, and standing and pickling are carried out after the rolling and kneading process;
G. a plate feeding process: c, uniformly and tidily laying the chicken steaks processed in the step F on a baking tray, wherein the chicken skin surfaces of the chicken steaks face upwards;
H. cooking in a furnace and smoking and baking: putting the baking tray and the chicken chop in the step G into a smoking furnace, firstly, using the cooking function of the smoking furnace to cook the chicken chop, wherein the cooking temperature range is 80-85 ℃, the cooking time is 30-40 min, taking the baking tray and the chicken chop out of the furnace after cooking, cleaning redundant water drops on the baking tray and the chicken chop, then putting the baking tray and the chicken chop into the smoking furnace again to perform smoking and baking operation, and during the smoking and baking operation, performing friction smoking without open fire by using high-quality apple trees and friction wheels to enable the chicken chop to fully absorb the smoking fragrance, wherein the temperature range of the smoking and baking is 125-135 ℃, and the time of the smoking and baking is 10-20 min;
I. air cooling process: the chicken steak which is baked and smoked in the step H and the baking tray are placed in an air cooling closed room together for air cooling, the temperature in the air cooling closed room is normal temperature, and a refrigerating fan blows air out towards the air cooling closed room to form air flow so as to play a role in air cooling and cooling the chicken steak;
J. a pre-cooling process: transferring the chicken steak subjected to air cooling in the step I together with a baking tray into a pre-cooling closed room for a pre-cooling process, and keeping the room temperature in the pre-cooling closed room within the range of 0-5 ℃ by a refrigerating fan so as to cool the chicken steak, wherein the pre-cooling time is not less than 30 min;
K. a slicing procedure: c, slicing the chicken chops obtained in the step J by using a slicing machine;
l, subpackaging and packaging: sterilizing the packaging material, then performing sub-packaging and packaging procedures on the cooled chicken chops through an automatic sub-packaging machine, weighing and calculating each chicken chop by the automatic sub-packaging machine, and then packaging the chicken chops with the matched weights into the same packaging material in a matching way, so that the net weight of each bag of chicken chop finished products reaches the standard, and the consistency and stability of the weight of the finished products are ensured; performing secondary cooking sterilization on the packaged finished product, and then cooling;
m, metal detection procedure: performing metal content detection operation on the chicken scrapings processed in the step L through a metal detector, and removing the chicken scrapings which do not meet the metal content standard out of the production line;
n, quick-freezing process: c, placing the chicken scrapings obtained in the step M into a quick-freezing closed room for quick freezing, wherein the temperature of the quick-freezing closed room is lower than-18 ℃ so as to ensure that the products cannot deteriorate;
o, subsequent procedures: and D, boxing the quick-frozen chicken steak finished product obtained in the step N and conveying the quick-frozen chicken steak finished product into a to-be-detected area for storage, inspecting the chicken steak finished product in the to-be-detected area, conveying the qualified chicken steak finished product into a finished product warehouse for storage and sale, and conveying the unqualified chicken steak finished product into an unqualified product storage area for disposal.
2. The method of claim 1, wherein the temperature of the kneading chamber in step F is in the range of 0 ℃ to 4 ℃.
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