CN111034992A - Production process of chicken flavor sauce - Google Patents
Production process of chicken flavor sauce Download PDFInfo
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- CN111034992A CN111034992A CN201911127278.4A CN201911127278A CN111034992A CN 111034992 A CN111034992 A CN 111034992A CN 201911127278 A CN201911127278 A CN 201911127278A CN 111034992 A CN111034992 A CN 111034992A
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Images
Classifications
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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 relates to a production process of chicken flavor sauce, which comprises the following steps: step 1, checking and accepting raw meat and auxiliary materials: the chicken breast is taken as a main material, and the cooking ingredients and the soybean oil are taken as auxiliary materials; the mass ratio of the chicken breast, the cooking ingredients and the soybean oil is 1:2: 1; and 2, unfreezing raw materials: removing the outer package of the received chicken breast, putting the chicken breast on a thawing frame of a high-humidity low-temperature thawing room for thawing at the thawing temperature of below 18 ℃ until the center of the chicken breast is put into use at the temperature of-2 ℃, wherein the thawing time is not more than 24 hours; timely transferring the chicken breast meat thawed to the required temperature to a 0-4 ℃ warehouse for temporary storage to prevent excessive thawing; the chicken flavor sauce processed by the invention is prepared by taking chicken breast as a main raw material through a special preparation method, has fresh and tender chicken flavor, is delicious in taste and endless in aftertaste, and has a health preserving function, and the body can be nourished and the physique can be enhanced by eating the sauce frequently.
Description
Technical Field
The invention relates to the technical field of food, in particular to a production process of chicken flavor sauce.
Background
With the improvement of living standard of people and the fast-paced life of society, people live in a high-speed running state for a long time, but the close relation between health and dietary structure is gradually ignored, and the unprecedented challenge is received to people's health, so that the urgent need of guaranteeing the quality of life and the work efficiency of people is to advocate healthy life. In order to keep the shelf life and the mouthfeel of the existing canned food, various food additives and preservatives must be added, and the preservatives are artificially synthesized and are not natural products, so that the canned food is harmful to the human body, has poor mouthfeel and is unbalanced in nutrition.
The chicken meat is tender and delicious, is rich in protein, fat and phospholipid, has high digestibility and is easy to be absorbed and utilized by human bodies. The traditional Chinese medicine holds that the chicken has the effects of warming the middle-jiao and replenishing qi, tonifying deficiency, strengthening the spleen and stomach, invigorating blood vessels and strengthening bones and muscles.
Sauce food seasoning is a seasoning food seasoning enjoyed by many people. Chicken paste is also increasingly appearing on the market as a deep processing mode of chicken. However, most of chicken flavor sauces in the current market are single in nutrition, and often only have delicious taste and insufficient nourishing benefits, and meanwhile, the shelf life of the existing chicken flavor sauces is short, so that the requirements of consumers cannot be met.
In view of the above technical problems, improvements are needed.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provides a production process of chicken flavor sauce which has multiple nutritional ingredients, unique taste and easy preservation and meets the edible requirements of people of all ages.
In order to achieve the above purposes, the technical scheme adopted by the invention is as follows: a production process of chicken flavor sauce comprises the following steps:
step 1, checking and accepting raw meat and auxiliary materials: the chicken breast is taken as a main material, and the cooking ingredients and the soybean oil are taken as auxiliary materials; the mass ratio of the chicken breast, the cooking ingredients and the soybean oil is 1:2: 1;
and 2, unfreezing raw materials: removing the outer package of the received chicken breast, putting the chicken breast on a thawing frame of a high-humidity low-temperature thawing room for thawing at the thawing temperature of below 18 ℃ until the center of the chicken breast is put into use at the temperature of-2 ℃, wherein the thawing time is not more than 24 hours; timely transferring the chicken breast meat thawed to the required temperature to a 0-4 ℃ warehouse for temporary storage to prevent excessive thawing;
and step 3, finishing: trimming the thawed chicken breast, washing off bloodstains and stains, and removing unusable parts; draining for later use;
and 4, cutting: cutting chicken breast into small granules with length of 0.5cm, width of 0.5cm and thickness of 0.5 cm;
step 5, processing the ingredients and auxiliary materials: auxiliary material preparation, namely accurately weighing various auxiliary materials according to the auxiliary material proportion;
step 6, firing: frying chicken granules with oil at 180 ℃ for crispness and fishing out for later use; heating oil to 80 deg.C with jacketed pan, adding bean paste, parching to obtain red oil, adding Bulbus Allii and old rhizoma Zingiberis recens, parching to obtain flavor, adding processed semen Sojae Preparatum, semen Arachidis Hypogaeae and semen Sesami Indici, parching for 6 min, adding dark soy sauce, monosodium glutamate, chili oil and chicken, parching, and spreading herba Alii Fistulosi;
and 7, cooling: placing the fired product into a sterilized turnover box, and pulling the box on a rack vehicle into a cooling warehouse for cooling;
and 8, packaging: quickly packaging the cooled product into a bag, and sealing in vacuum;
step 9, refrigerating: placing the packaged product into a refrigerator;
step 10, boxing and warehousing: boxing the bags by special storage and transportation boxes, wherein each box is packed with 5 bags; the outer box is stuck with the label after the sample is signed, and a date seal is added; packing the packaged materials and storing the packaged materials in a 0-4 ℃ warehouse.
As a preferable scheme of the invention, the cooking ingredients comprise garlic, chive, old ginger, broad bean paste, original fermented soya beans, peanuts, white sugar, monosodium glutamate, light soy sauce, chili oil and white sesame seeds.
As a preferred scheme of the invention, the cooking ingredients comprise, by weight, 8-12 parts of garlic, 5-7 parts of chive, 4-6 parts of old ginger, 70-90 parts of thick broad-bean sauce, 40-60 parts of original fermented soya beans, 20-40 parts of peanuts, 2-4 parts of white sugar, 0.5-2 parts of monosodium glutamate, 7-10 parts of light soy sauce, 10-20 parts of chili oil and 8-12 parts of white sesame seeds.
As a preferable scheme of the invention, the cooking ingredients comprise, by weight, 10 parts of garlic, 6 parts of chive, 5 parts of old ginger, 80 parts of thick broad-bean sauce, 50 parts of original-flavor fermented soya beans, 30 parts of peanuts, 3 parts of white sugar, 1 part of monosodium glutamate, 8 parts of light soy sauce, 15 parts of chili oil and 10 parts of white sesame seeds.
As a preferred embodiment of the present invention, the specific steps of step 3 are:
step 3-1: picking shallot and ginger, and removing inedible parts; such as yellow leaves, rotten leaves, roots and stems, soil plastics and other impurities, and cleaning and draining for later use; after cleaning, storing the product at 0-4 ℃ for 24 h;
step 3-2: removing the parts of scorched skin, shrinkage, black core and bran core from the vegetable seasonings, and cleaning for later use; after cleaning, the product is stored at 0-4 ℃ for 48 hours for use.
As a preferred embodiment of the present invention,
the step 5 comprises the following specific steps:
step 5-1: processing chives: use the vegetable-chopper to cut after rinsing the waterlogging caused by excessive rainfall, equipment parameter: conveyor belt 25, knife speed 40; after cutting, weighing 6g of each part, and cutting into powder for use; covering and marking the preservative film, storing the preservative film in a temporary storage for later use, and finishing use within 4 hours;
step 5-2: processing old ginger, namely cutting the old ginger into powder;
step 5-3: white sesame seed treatment: frying to golden yellow, cooling, and chopping by a chopper mixer;
step 5-4: peanut treatment: chopping by a chopper mixer;
step 5-5: processing fermented soya beans: frying with soybean oil, taking out, cooling, and chopping with chopper.
As a preferred embodiment of the present invention, the step 8 specifically comprises the following steps:
step 8-1: checking and accepting the packaging materials;
step 8-2: packaging material storage;
step 8-3: and (5) labeling.
As a preferred embodiment of the present invention,
the step 8 comprises the following specific steps:
step 80-1: firstly, a label determined by a sample is stuck in the middle of a transparent bag with the size of 380 multiplied by 320 mm;
step 80-2: filling the cooled product with the chicken center temperature of 0-5 ℃ into corresponding packaging bags according to the product requirements, wherein the maximum positive deviation of each bag is not more than 20 g;
step 80-3: sealing the packaged product by using a vacuum packaging machine, wherein the sealing is required to be smooth and tight, and has no folds, no inclination and consistent sealing line positions; setting parameters of a packaging machine, wherein the vacuum time is 8 seconds, the sealing time is 3 seconds, and the residual length of the sealed product is 2-3 cm; the sealing is required to be tight, and no damage or air leakage exists;
step 80-4: and after each box of products is packaged from the package to the sealed package, the storage time between packages is controlled within 1 h.
The invention has the beneficial effects that: compared with the prior art, the method has the advantages that,
1. the chicken flavor sauce processed by the invention is prepared by taking chicken breast as a main raw material, adding other auxiliary materials and adopting a special preparation method, has fresh and tender chicken flavor, is delicious in taste and endless in aftertaste, and has a health-preserving function, and can nourish the body and strengthen the physique after being eaten for a long time;
2. the chicken flavor sauce processed by the method is easy to preserve, meets the eating requirements of people of all ages, simultaneously has reasonable manufacturing process, improves the efficiency and quality of food enterprises for manufacturing the chicken flavor sauce, and reduces the economic cost;
3. the processed chicken flavor sauce is packaged in vacuum, so that bacteria can be effectively prevented from breeding, the health of consumers is facilitated, the grade of chicken flavor sauce products is improved, and the requirements of the consumers are met.
Drawings
FIG. 1 is a flow chart of the process for producing the chicken flavor paste of the present invention;
Detailed Description
The following describes embodiments of the present invention in detail with reference to the accompanying drawings.
Example 1: as shown in fig. 1, a production process of chicken flavor paste comprises the following steps:
step 1, checking and accepting raw meat and auxiliary materials: the chicken breast is taken as a main material, and the cooking ingredients and the soybean oil are taken as auxiliary materials; the mass ratio of the chicken breast, the cooking ingredients and the soybean oil is 1:2: 1;
wherein the raw materials comprise 100 parts of chicken breast, the auxiliary materials comprise 100 parts of soybean oil and cooking ingredients, and the cooking ingredients comprise garlic, chive, old ginger, broad bean paste, original fermented soya beans, peanuts, white sugar, monosodium glutamate, light soy sauce, chili oil and white sesame grains; specifically, the cooking ingredients comprise, by weight, 8-12 parts of garlic, 5-7 parts of chive, 4-6 parts of old ginger, 70-90 parts of thick broad-bean sauce, 40-60 parts of original-flavor fermented soya beans, 20-40 parts of peanuts, 2-4 parts of white sugar, 0.5-2 parts of monosodium glutamate, 7-10 parts of light soy sauce, 10-20 parts of chili oil and 8-12 parts of white sesame seeds.
And 2, unfreezing raw materials: removing the outer package of the received chicken breast, putting the chicken breast on a thawing frame of a high-humidity low-temperature thawing room for thawing at the thawing temperature of below 18 ℃ until the center of the chicken breast is put into use at the temperature of-2 ℃, wherein the thawing time is not more than 24 hours; timely transferring the chicken breast meat thawed to the required temperature to a 0-4 ℃ warehouse for temporary storage to prevent excessive thawing;
and step 3, finishing: trimming the thawed chicken breast, washing off bloodstains and stains, and removing unusable parts; draining for later use;
step 3-1: picking shallot and ginger, and removing inedible parts; such as yellow leaves, rotten leaves, roots and stems, soil plastics and other impurities, and cleaning and draining for later use; after cleaning, storing the product at 0-4 ℃ for 24 h;
step 3-2: removing the parts of scorched skin, shrinkage, black core and bran core from the vegetable seasonings, and cleaning for later use; after cleaning, the product is stored at 0-4 ℃ for 48 hours for use.
And 4, cutting: cutting chicken breast into small granules with length of 0.5cm, width of 0.5cm and thickness of 0.5 cm;
step 5, processing the ingredients and auxiliary materials: auxiliary material preparation, namely accurately weighing various auxiliary materials according to the auxiliary material proportion;
step 5-1: processing chives: use the vegetable-chopper to cut after rinsing the waterlogging caused by excessive rainfall, equipment parameter: conveyor belt 25, knife speed 40; after cutting, weighing 6g of each part, and cutting into powder for use; covering and marking the preservative film, storing the preservative film in a temporary storage for later use, and finishing use within 4 hours;
step 5-2: processing old ginger, namely cutting the old ginger into powder;
step 5-3: white sesame seed treatment: frying to golden yellow, cooling, and chopping by a chopper mixer;
step 5-4: peanut treatment: chopping by a chopper mixer;
step 5-5: processing fermented soya beans: frying with soybean oil, taking out, cooling, and chopping with chopper.
Step 6, firing: frying chicken granules with oil at 180 ℃ for crispness and fishing out for later use; heating oil to 80 deg.C with jacketed pan, adding bean paste, parching to obtain red oil, adding Bulbus Allii and old rhizoma Zingiberis recens, parching to obtain flavor, adding processed semen Sojae Preparatum, semen Arachidis Hypogaeae and semen Sesami Indici, parching for 6 min, adding dark soy sauce, monosodium glutamate, chili oil and chicken, parching, and spreading herba Alii Fistulosi;
and 7, cooling: placing the fired product into a sterilized turnover box, and pulling the box on a rack vehicle into a cooling warehouse for cooling;
and 8, packaging: quickly packaging the cooled product into a bag, and sealing in vacuum;
step 8-1: checking and accepting the packaging materials;
step 8-2: packaging material storage;
step 8-3: labeling;
step 80-1: firstly, a label determined by a sample is stuck in the middle of a transparent bag with the size of 380 multiplied by 320 mm;
step 80-2: filling the cooled product with the chicken center temperature of 0-5 ℃ into corresponding packaging bags according to the product requirements, wherein the maximum positive deviation of each bag is not more than 20 g;
step 80-3: sealing the packaged product by using a vacuum packaging machine, wherein the sealing is required to be smooth and tight, and has no folds, no inclination and consistent sealing line positions; setting parameters of a packaging machine, wherein the vacuum time is 8 seconds, the sealing time is 3 seconds, and the residual length of the sealed product is 2-3 cm; the sealing is required to be tight, and no damage or air leakage exists;
step 80-4: and after each box of products is packaged from the package to the sealed package, the storage time between packages is controlled within 1 h.
Step 9, refrigerating: placing the packaged product into a refrigerator;
step 10, boxing and warehousing: boxing the bags by special storage and transportation boxes, wherein each box is packed with 5 bags; the outer box is stuck with the label after the sample is signed, and a date seal is added; packing the packaged materials and storing the packaged materials in a 0-4 ℃ warehouse.
The chicken flavor sauce processed by the method is easy to preserve, meets the eating requirements of people of all ages, simultaneously has reasonable manufacturing process, improves the efficiency and quality of food enterprises for manufacturing the chicken flavor sauce, and reduces the economic cost;
the processed chicken flavor sauce is packaged in vacuum, so that bacteria can be effectively prevented from breeding, the health of consumers is facilitated, the grade of chicken flavor sauce products is improved, and the requirements of the consumers are met.
Example 2:
in the production process of the chicken flavor sauce, the cooking ingredients comprise 10 parts of garlic, 6 parts of chive, 5 parts of old ginger, 80 parts of broad bean paste, 50 parts of original flavor fermented soya beans, 30 parts of peanuts, 3 parts of white sugar, 1 part of monosodium glutamate, 8 parts of light soy sauce, 15 parts of chili oil and 10 parts of white sesame seeds in parts by weight; the chicken flavor sauce processed by the invention is prepared by taking chicken breast as a main raw material, adding other auxiliary materials and adopting a special preparation method, has fresh and tender chicken flavor, tastes delicious and endless after eating, also has a health preserving function, and can nourish the body and strengthen the physique after being eaten for a long time.
Other contents of the present invention can be referred to example 1.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention; thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (8)
1. The production process of the chicken flavor sauce is characterized by comprising the following steps of:
step 1, checking and accepting raw meat and auxiliary materials: the chicken breast is taken as a main material, and the cooking ingredients and the soybean oil are taken as auxiliary materials; the mass ratio of the chicken breast, the cooking ingredients and the soybean oil is 1:2: 1;
and 2, unfreezing raw materials: removing the outer package of the received chicken breast, putting the chicken breast on a thawing frame of a high-humidity low-temperature thawing room for thawing at the thawing temperature of below 18 ℃ until the center of the chicken breast is put into use at the temperature of-2 ℃, wherein the thawing time is not more than 24 hours; timely transferring the chicken breast meat thawed to the required temperature to a 0-4 ℃ warehouse for temporary storage to prevent excessive thawing;
and step 3, finishing: trimming the thawed chicken breast, washing off bloodstains and stains, and removing unusable parts; draining for later use;
and 4, cutting: cutting chicken breast into small granules with length of 0.5cm, width of 0.5cm and thickness of 0.5 cm;
step 5, processing the ingredients and auxiliary materials: auxiliary material preparation, namely accurately weighing various auxiliary materials according to the auxiliary material proportion;
step 6, firing: frying chicken granules with oil at 180 ℃ for crispness and fishing out for later use; heating oil to 80 deg.C with jacketed pan, adding bean paste, parching to obtain red oil, adding Bulbus Allii and old rhizoma Zingiberis recens, parching to obtain flavor, adding processed semen Sojae Preparatum, semen Arachidis Hypogaeae and semen Sesami Indici, parching for 6 min, adding dark soy sauce, monosodium glutamate, chili oil and chicken, parching, and spreading herba Alii Fistulosi;
and 7, cooling: placing the fired product into a sterilized turnover box, and pulling the box on a rack vehicle into a cooling warehouse for cooling;
and 8, packaging: quickly packaging the cooled product into a bag, and sealing in vacuum;
step 9, refrigerating: placing the packaged product into a refrigerator;
step 10, boxing and warehousing: boxing the bags by special storage and transportation boxes, wherein each box is packed with 5 bags; the outer box is stuck with the label after the sample is signed, and a date seal is added; packing the packaged materials and storing the packaged materials in a 0-4 ℃ warehouse.
2. The process for producing chicken flavor paste according to claim 1, wherein the process comprises the following steps: the cooking ingredients comprise garlic, chive, old ginger, thick broad-bean sauce, original fermented soya beans, peanuts, white sugar, monosodium glutamate, light soy sauce, chili oil and white sesame seeds.
3. The process for producing chicken flavor paste according to claim 2, wherein the process comprises the following steps: the cooking ingredients comprise, by weight, 8-12 parts of garlic, 5-7 parts of chive, 4-6 parts of old ginger, 70-90 parts of thick broad-bean sauce, 40-60 parts of original-flavor fermented soya beans, 20-40 parts of peanuts, 2-4 parts of white sugar, 0.5-2 parts of monosodium glutamate, 7-10 parts of light soy sauce, 10-20 parts of chili oil and 8-12 parts of white sesame seeds.
4. The process for producing chicken flavor paste according to claim 3, wherein the process comprises the following steps: the cooking ingredients comprise, by weight, 10 parts of garlic, 6 parts of chive, 5 parts of old ginger, 80 parts of broad bean paste, 50 parts of original fermented soya beans, 30 parts of peanuts, 3 parts of white sugar, 1 part of monosodium glutamate, 8 parts of light soy sauce, 15 parts of chili oil and 10 parts of white sesame seeds.
5. The process for producing chicken flavor paste according to claim 1, wherein the process comprises the following steps: the specific steps of the step 3 are as follows:
step 3-1: picking shallot and ginger, and removing inedible parts; such as yellow leaves, rotten leaves, roots and stems, soil plastics and other impurities, and cleaning and draining for later use; after cleaning, storing the product at 0-4 ℃ for 24 h;
step 3-2: removing the parts of scorched skin, shrinkage, black core and bran core from the vegetable seasonings, and cleaning for later use; after cleaning, the product is stored at 0-4 ℃ for 48 hours for use.
6. The process for producing chicken flavor paste according to claim 1, wherein the process comprises the following steps: the step 5 comprises the following specific steps:
step 5-1: processing chives: use the vegetable-chopper to cut after rinsing the waterlogging caused by excessive rainfall, equipment parameter: conveyor belt 25, knife speed 40; after cutting, weighing 6g of each part, and cutting into powder for use; covering and marking the preservative film, storing the preservative film in a temporary storage for later use, and finishing use within 4 hours;
step 5-2: processing old ginger, namely cutting the old ginger into powder;
step 5-3: white sesame seed treatment: frying to golden yellow, cooling, and chopping by a chopper mixer;
step 5-4: peanut treatment: chopping by a chopper mixer;
step 5-5: processing fermented soya beans: frying with soybean oil, taking out, cooling, and chopping with chopper.
7. The process for producing chicken flavor paste according to claim 1, wherein the process comprises the following steps: the step 8 comprises the following specific steps:
step 8-1: checking and accepting the packaging materials;
step 8-2: packaging material storage;
step 8-3: and (5) labeling.
8. The popcorn chicken production process of claim 7, wherein: the step 8 comprises the following specific steps:
step 80-1: firstly, a label determined by a sample is stuck in the middle of a transparent bag with the size of 380 multiplied by 320 mm;
step 80-2: filling the cooled product with the chicken center temperature of 0-5 ℃ into corresponding packaging bags according to the product requirements, wherein the maximum positive deviation of each bag is not more than 20 g;
step 80-3: sealing the packaged product by using a vacuum packaging machine, wherein the sealing is required to be smooth and tight, and has no folds, no inclination and consistent sealing line positions; setting parameters of a packaging machine, wherein the vacuum time is 8 seconds, the sealing time is 3 seconds, and the residual length of the sealed product is 2-3 cm; the sealing is required to be tight, and no damage or air leakage exists;
step 80-4: and after each box of products is packaged from the package to the sealed package, the storage time between packages is controlled within 1 h.
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| CN107495305A (en) * | 2017-09-12 | 2017-12-22 | 安徽杠岗香食品科技有限公司 | A kind of processing method of minced chicken |
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| CN107865394A (en) * | 2017-12-12 | 2018-04-03 | 宿州市鸡都调味食品有限公司 | A kind of spicy roast chicken sauce and preparation method thereof |
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| CN106418454A (en) * | 2016-10-19 | 2017-02-22 | 湖南省嘉品嘉味生物科技有限公司 | Chicken-shiitake sauce and preparation method thereof |
| CN107495305A (en) * | 2017-09-12 | 2017-12-22 | 安徽杠岗香食品科技有限公司 | A kind of processing method of minced chicken |
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