CN110959818A - Bamboo-flavor pot-stewed chicken making process method - Google Patents
Bamboo-flavor pot-stewed chicken making process method Download PDFInfo
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- CN110959818A CN110959818A CN201911297017.7A CN201911297017A CN110959818A CN 110959818 A CN110959818 A CN 110959818A CN 201911297017 A CN201911297017 A CN 201911297017A CN 110959818 A CN110959818 A CN 110959818A
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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
- A23L13/40—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
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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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- 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
Abstract
The invention relates to a process for preparing bamboo-flavored pot-stewed chicken, which comprises the steps of screening raw materials and unfreezing, wherein the water temperature is controlled below 25 ℃, and the unfreezing time is set to be 3-3.5 hours; screening, cleaning and removing blood water; blending and boiling the pickling liquid, and naturally cooling the pickling liquid for later use; pickling chicken, namely putting the cleaned chicken without the blood water into the prepared pickling liquid in the cooled pickling liquid; preparing marinated water, putting the pickled chicken, boiling, cooking with soft fire for twenty minutes, turning off fire, and stewing for twenty minutes; frying in vacuum at low temperature; cooling and packaging, sterilizing, cooling again to normal temperature by using flowing tap water or ice water after sterilization, counting and boxing according to specifications, attaching a mark, and entering a refrigeration house for storage. The invention can provide the bamboo-flavor pot-stewed chicken making process method which has the advantages of less nutrient loss, more raw material flavor retention, low oil content and easy storage.
Description
Technical Field
The invention relates to the technical field of food preparation processes, in particular to a preparation process method of bamboo-flavored pot-stewed chicken.
Background
Bamboo leaves have a long history of being eaten and used in China, and contain a large amount of flavone, lactone, polysaccharide, chlorophyll, amino acid, vitamin, trace elements and other nutrient substances, the flavone in the bamboo leaves has good free radical resistance, can effectively regulate the blood fat of a human body, and has the functions of diminishing inflammation, resisting bacteria, resisting viruses, resisting oxidation and improving immunity, meanwhile, the antioxidant components in the bamboo leaves have very strong capacity of removing active oxygen free radicals and blocking nitrosation reaction, in order to carry forward traditional culture and pursue traditional flavor, high-quality black-foot chickens are selected as raw materials, fresh bamboo leaves and various seasonings are used as auxiliary materials, and the bamboo-flavored chickens which are bright in color, rich in fragrance, fresh and tender and smooth in taste and sweet in salt through a special production process and a special formula are developed.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a preparation process method of bamboo-flavor marinated chicken, which has the advantages of less nutrient loss, more raw material flavor retention, low oil content and easy storage.
In order to achieve the purpose, the invention adopts the following technical scheme.
A preparation method of a bamboo-flavored pot-stewed chicken specifically comprises the following steps:
the method comprises the following steps: selecting and unfreezing raw materials, namely selecting and placing the frozen chicken which is qualified in inspection and has the weight of 800g into a unfreezing pool, opening a water inlet valve to enable the chicken to be completely soaked in drinking water, and adopting static soaking and unfreezing treatment under the condition that the temperature is stable in summer and autumn, wherein the water temperature is controlled to be below 25 ℃, and the unfreezing time is set to be 3-3.5 hours; under the condition of low temperature in spring and winter, in order to accelerate thawing, a drainage valve can be opened to enable thawing water to circularly flow until the chicken body is softened, the thawing process can be ended, and the chicken body is taken out for next use;
step two: selecting, cleaning and removing blood, and self-checking to obtain skin color, dark and dark, blood stasis, and broken skin area of 1.0cm2Removing the above bare chicken, cleaning qualified bare chicken, removing impurities, oil and neck lymph in abdominal cavity of chicken, cleaning blood stasis inside and outside chicken body, and soaking in 2% light saline for thirty minutes;
step three: blending and decocting the pickling liquid, namely, uniformly wrapping 200 g of star anise, 100 g of pepper, 100 g of cassia bark, 100 g of angelica dahurica, 100 g of bay leaf, 100 g of grass button, 1kg of fresh bamboo leaf, 100 g of rhizoma kaempferiae, 100 g of fennel, 100 g of nutmeg, 100 g of galangal, 50 g of liquorice and 50 g of white button with a seasoning bag, putting 1000 g of scallion, 1000 g of ginger, 13.2kg of salt, 8kg of sugar, 4kg of monosodium glutamate and 30 g of ethyl malt powder into a pickling jar, pouring 120kg of boiled water into the pickling jar, and naturally cooling the pickling liquid for later use;
step four: pickling chicken, namely putting the washed chicken without the blood water into the prepared pickling liquid in the cooled pickling liquid, pressing the cover of a pickling cylinder, putting the chicken into a cold storage at a temperature of 0-4 ℃, and preserving at least for more than 12 hours at a low temperature;
step five: preparing marinated water, frying white sugar, and frying the broad bean paste for the next step;
step six: cooking chicken, namely putting the seasoning bag obtained in the third step into 120kg of water, adding 1.5kg of monosodium glutamate, 1500 g of scallion, 1000 g of ginger, 500g of chicken bone soup, 50 g of hot pepper, 500g of fresh bamboo leaf, 10 g of ethyl malt powder, 100 g of henbane chicken essence, 50 g of conch compound seasoning and AAA30 g of bone-penetrating flavor-enhancing, simultaneously adding 2kg of cooked sugar color and 2kg of hot pot bean paste, cooking the materials for 10 minutes with soft fire, putting the pickled chicken, cooking for twenty minutes with soft fire after cooking, and then cooking for twenty minutes with slow fire;
step seven: frying in vacuum at low temperature, cooling the chicken cooked in the previous step, frying in vacuum at low temperature of 0.095MPa, lowering the moisture vaporization temperature of the chicken, and quickly dehydrating the chicken in a short time;
step eight: cooling and packaging, namely cooling the chicken fried at low temperature in vacuum for ten to fifteen minutes, packaging, weighing and quantifying according to the specified packaging requirement, and removing the sharp bones during packaging to prevent the packaging bags from being punctured;
step nine: sterilizing, namely putting the packaged product into a sterilization pressure cooker, heating to a boiling state, keeping the sterilization stable at 105 ℃ and keeping the sterilization for twenty-five minutes;
step ten: after sterilization, the mixture is cooled to normal temperature again by using running water or ice water, and finally the mixture is counted according to the specification and packed, and the mixture is attached with a mark and enters a refrigeration house for storage.
As a further improvement of the invention, the preparation of the marinated water in the fourth step specifically comprises the steps of frying the sugar color, putting about 1kg of rapeseed oil after the cold pot is heated for two minutes, adding 1kg of white sugar or sugar and oil with equal weight after the cold pot is slightly heated, frying the white sugar with a spatula to disperse while frying the white sugar, stirring the white sugar in one direction continuously after the white sugar begins to dissolve and turn yellow, turning the big fire and adding boiled water to stir the sugar color after the sugar color begins to gradually turn red, and immediately turning off the fire and taking the sugar out of the pot when the sugar color begins to turn to brownish red.
As a further improvement, the stir-frying of the broad bean paste in the fourth step comprises the steps of firstly pouring 5kg of rapeseed oil into a pot, boiling, then boiling for five minutes until the flavor of the rapeseed oil is removed, then pouring the Pi county fire broad bean paste, and continuously stir-frying until the fried flavor is obtained and is used for standby.
As a further improvement of the invention, the vacuum low-temperature frying condition in the seventh step is preferably under the vacuum degree of 1330-13300Pa, and the oil temperature is controlled to be 120 ℃.
As a further improvement of the present invention, in the step ten, the sterilization operation mode may also adopt an ultraviolet sterilization mode, and the ultraviolet sterilization time is set to be more than one hour.
As a further improvement of the invention, the raw material frozen smooth chicken variety in the step one is preferably black-foot native chicken.
Due to the application of the technical scheme, the technical scheme of the invention has the following beneficial effects: the prepared chicken body product has the technical characteristics of date red or orange color, and the rotten degree can reach more than nine degrees of maturity, so that the chicken body product is ripe but not rotten and chewy; the technical scheme can also achieve the taste characteristics of strong fragrance, mellow taste and moderate saltiness; the meat quality of the technical scheme is fresh and tender in preservation, the meat fragrance is uniform from inside to outside, the smell of single bamboo fragrance is emitted, and the freshness and uniqueness of the taste of the product are improved; the chicken prepared by the technical scheme is pickled for a plurality of times, and is also added with a unique seasoning configuration process, so that the chicken has the beneficial technical effects of thorough flavor and various pickled tastes.
Detailed Description
The present invention will be described in further detail with reference to specific examples.
A preparation method of a bamboo-flavored pot-stewed chicken specifically comprises the following steps: raw material sieveSelecting and unfreezing operation, namely selecting and placing the frozen chicken with the qualified weight of 800g into a unfreezing pool, opening a water inlet valve to enable the chicken to be completely soaked in drinking water, and adopting static soaking and unfreezing treatment under the condition that the temperature is stable in the time period of summer and autumn, wherein the water temperature is controlled to be below 25 ℃, and the unfreezing time is set to be 3-3.5 hours; under the condition of low temperature in spring and winter, in order to accelerate thawing, a drainage valve can be opened to enable thawing water to circularly flow until the chicken body is softened, the thawing process can be ended, and the chicken body is taken out for next use; selecting, cleaning and removing blood, and self-checking to obtain skin color, dark and dark, blood stasis, and broken skin area of 1.0cm2Removing the above bare chicken, cleaning qualified bare chicken, removing impurities, oil and neck lymph in abdominal cavity of chicken, cleaning blood stasis inside and outside chicken body, and soaking in 2% light saline for thirty minutes; blending and decocting the pickling liquid, namely, uniformly wrapping 200 g of star anise, 100 g of pepper, 100 g of cassia bark, 100 g of angelica dahurica, 100 g of bay leaf, 100 g of grass button, 1kg of fresh bamboo leaf, 100 g of rhizoma kaempferiae, 100 g of fennel, 100 g of nutmeg, 100 g of galangal, 50 g of liquorice and 50 g of white button with a seasoning bag, putting 1000 g of scallion, 1000 g of ginger, 13.2kg of salt, 8kg of sugar, 4kg of monosodium glutamate and 30 g of ethyl malt powder into a pickling jar, pouring 120kg of boiled water into the pickling jar, and naturally cooling the pickling liquid for later use; pickling chicken, namely putting the washed chicken without the blood water into the prepared pickling liquid in the cooled pickling liquid, pressing the cover of a pickling cylinder, putting the chicken into a cold storage at a temperature of 0-4 ℃, and preserving at least for more than 12 hours at a low temperature; preparing marinated water, frying white sugar, and frying the broad bean paste for the next step; cooking chicken, namely putting the seasoning bag obtained in the third step into 120kg of water, adding 1.5kg of monosodium glutamate, 1500 g of scallion, 1000 g of ginger, 500g of chicken bone soup, 50 g of hot pepper, 500g of fresh bamboo leaf, 10 g of ethyl malt powder, 100 g of henbane chicken essence, 50 g of Jiabei compound seasoning and 50 g of bone-penetrating and aroma-enhancing AAA30 g, simultaneously adding 2kg of cooked sugar color and 2kg of hot pot bean paste, cooking the materials for 10 minutes with soft fire, putting the pickled chicken, cooking the chicken for twenty minutes with soft fire after boiling, and then cooking the chicken for twenty minutes with soft fire; frying in vacuum at low temperature, and cookingCooling chicken, frying at low temperature under the condition of vacuum degree of 0.095MPa, reducing the water vaporization temperature of the chicken, and quickly dehydrating the chicken in a short time; cooling and packaging, namely cooling the chicken fried at low temperature in vacuum for ten to fifteen minutes, packaging, weighing and quantifying according to the specified packaging requirement, and removing the sharp bones during packaging to prevent the packaging bags from being punctured; sterilizing, namely putting the packaged product into a sterilization pressure cooker, heating to a boiling state, keeping the sterilization stable at 105 ℃ and keeping the sterilization for twenty-five minutes; after sterilization, the mixture is cooled to normal temperature again by using running water or ice water, and finally the mixture is counted according to the specification and packed, and the mixture is attached with a mark and enters a refrigeration house for storage.
The preparation of the marinated water in the fourth step specifically comprises the steps of frying the sugar color, putting about 1kg of rapeseed oil into a cold pot after the cold pot is heated for two minutes, adding 1kg of white sugar or sugar and oil with the same weight into the cold pot, frying the white sugar by a small fire shovel to disperse so as to enable the white sugar to be fried and turned into a white color, stirring the white sugar in one direction continuously by a spoon after the white sugar is turned on and turned yellow, turning the big fire to add boiling water to stir until the sugar color is turned into brownish red after the sugar color is turned into the reddish red gradually, and immediately turning off the fire to take the sugar out of the pot; the stir-frying of the broad bean paste in the fourth step comprises the steps of firstly pouring 5kg of rapeseed oil into a pot, boiling, then boiling for five minutes until the raw flavor of the rapeseed oil is removed, then pouring the Pi county fire broad bean paste, and continuously stir-frying until the flavor is obtained and the broad bean paste is used for standby; the vacuum low-temperature frying condition in the seventh step is preferably under the vacuum degree of 1330-13300Pa, and the oil temperature is controlled to be 120 ℃; in the step ten, the sterilization operation mode can also adopt an ultraviolet sterilization mode, and the ultraviolet sterilization time is set to be more than one hour.
The above is only a specific application example of the present invention, and the protection scope of the present invention is not limited in any way. All the technical solutions formed by equivalent transformation or equivalent replacement fall within the protection scope of the present invention.
Claims (6)
1. A bamboo-flavor pot-stewed chicken making process method is characterized by comprising the following steps: the method comprises the following steps: selecting and unfreezing raw materials, namely selecting and placing the frozen chicken which is qualified in inspection and has the weight of 800g into a unfreezing pool, opening a water inlet valve to enable the chicken to be completely soaked in drinking water, and adopting static soaking and unfreezing treatment under the condition that the temperature is stable in summer and autumn, wherein the water temperature is controlled to be below 25 ℃, and the unfreezing time is set to be 3-3.5 hours; under the condition of low temperature in spring and winter, in order to accelerate thawing, a drainage valve can be opened to enable thawing water to circularly flow until the chicken body is softened, the thawing process can be ended, and the chicken body is taken out for next use;
step two: selecting, cleaning and removing bloody water, removing the bare chicken with skin color, dark and gloomy, and broken skin area of more than 1.0cm2 by self-checking, cleaning the qualified bare chicken again, removing impurities, grease and neck lymph in the abdominal cavity of the chicken, cleaning the internal and external bloody blood of the chicken, and soaking the chicken in 2% light saline water for thirty minutes;
step three: blending and decocting the pickling liquid, namely, uniformly wrapping 200 g of star anise, 100 g of pepper, 100 g of cassia bark, 100 g of angelica dahurica, 100 g of bay leaf, 100 g of grass button, 1kg of fresh bamboo leaf, 100 g of rhizoma kaempferiae, 100 g of fennel, 100 g of nutmeg, 100 g of galangal, 50 g of liquorice and 50 g of white button with a seasoning bag, putting 1000 g of scallion, 1000 g of ginger, 13.2kg of salt, 8kg of sugar, 4kg of monosodium glutamate and 30 g of ethyl malt powder into a pickling jar, pouring 120kg of boiled water into the pickling jar, and naturally cooling the pickling liquid for later use;
step four: pickling chicken, namely putting the washed chicken without the blood water into the prepared pickling liquid in the cooled pickling liquid, pressing the cover of a pickling cylinder, putting the chicken into a cold storage at a temperature of 0-4 ℃, and preserving at least for more than 12 hours at a low temperature;
step five: preparing marinated water, frying white sugar, and frying the broad bean paste for the next step;
step six: cooking chicken, namely putting the seasoning bag obtained in the third step into 120kg of water, adding 1.5kg of monosodium glutamate, 1500 g of scallion, 1000 g of ginger, 500g of chicken bone soup, 50 g of hot pepper, 500g of fresh bamboo leaf, 10 g of ethyl malt powder, 100 g of henbane chicken essence, 50 g of conch compound seasoning and AAA30 g of bone-penetrating flavor-enhancing, simultaneously adding 2kg of cooked sugar color and 2kg of hot pot bean paste, cooking the materials for 10 minutes with soft fire, putting the pickled chicken, cooking for twenty minutes with soft fire after cooking, and then cooking for twenty minutes with slow fire;
step seven: frying in vacuum at low temperature, cooling the chicken cooked in the previous step, frying in vacuum at low temperature of 0.095MPa, lowering the moisture vaporization temperature of the chicken, and quickly dehydrating the chicken in a short time;
step eight: cooling and packaging, namely cooling the chicken fried at low temperature in vacuum for ten to fifteen minutes, packaging, weighing and quantifying according to the specified packaging requirement, and removing the sharp bones during packaging to prevent the packaging bags from being punctured;
step nine: sterilizing, namely putting the packaged product into a sterilization pressure cooker, heating to a boiling state, keeping the sterilization stable at 105 ℃ and keeping the sterilization for twenty-five minutes;
step ten: after sterilization, the mixture is cooled to normal temperature again by using running water or ice water, and finally the mixture is counted according to the specification and packed, and the mixture is attached with a mark and enters a refrigeration house for storage.
2. The making process method of the bamboo-flavor pot-stewed chicken according to claim 1, which is characterized by comprising the following steps: the preparation of the marinated water in the fourth step specifically comprises the steps of frying the sugar color, putting about 1kg of rapeseed oil into a cold pot after the cold pot is heated for two minutes, adding 1kg of white sugar or sugar and oil with the same weight, frying the white sugar by a spatula with small fire until the white sugar is fried and turned into white, stirring the white sugar in one direction continuously by a spoon after the white sugar is turned on and turned into yellow, turning to big fire after the sugar color is gradually changed into red, adding boiled water into the pot, stirring the mixture until the sugar color is turned into brownish red, and immediately turning off the fire to take the mixture out of the pot.
3. The making process method of the bamboo-flavor pot-stewed chicken according to claim 2, which is characterized by comprising the following steps: the stir-frying of the broad bean paste in the fourth step comprises the steps of firstly pouring 5kg of rapeseed oil into a pot, boiling, then burning for five minutes until the flavor of the rapeseed oil is removed, then pouring the Pi county fire broad bean paste, and continuously stir-frying until the flavor is obtained and the broad bean paste is used for standby.
4. The making process method of the bamboo-flavor pot-stewed chicken according to claim 1, which is characterized by comprising the following steps: the vacuum low-temperature frying conditions in the seventh step are preferably under the vacuum degree of 1330-13300Pa, and the oil temperature is controlled to be 120 ℃.
5. The making process method of the bamboo-flavor pot-stewed chicken according to claim 1, which is characterized by comprising the following steps: the operation mode of sterilization in the step ten can also adopt an ultraviolet sterilization mode, and the ultraviolet sterilization time is set to be more than one hour.
6. The making process method of the bamboo-flavor pot-stewed chicken according to claim 1, which is characterized by comprising the following steps: the variety of the raw material frozen smooth chicken in the step one is preferably black-foot native chicken.
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| CN201911297017.7A CN110959818A (en) | 2019-12-17 | 2019-12-17 | Bamboo-flavor pot-stewed chicken making process method |
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| CN201911297017.7A CN110959818A (en) | 2019-12-17 | 2019-12-17 | Bamboo-flavor pot-stewed chicken making process method |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754853A (en) * | 2012-08-07 | 2012-10-31 | 湖南唐人神肉制品有限公司 | Method for producing spicy hand-shredded chicken |
| CN106333263A (en) * | 2016-08-25 | 2017-01-18 | 广西河池市明达特种养殖专业合作社 | Processing method for keep quality and freshness of black-bone chicken meat product |
-
2019
- 2019-12-17 CN CN201911297017.7A patent/CN110959818A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754853A (en) * | 2012-08-07 | 2012-10-31 | 湖南唐人神肉制品有限公司 | Method for producing spicy hand-shredded chicken |
| CN106333263A (en) * | 2016-08-25 | 2017-01-18 | 广西河池市明达特种养殖专业合作社 | Processing method for keep quality and freshness of black-bone chicken meat product |
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