CN111264782A - Chicken marinated product and preparation method thereof - Google Patents
Chicken marinated product and preparation method thereof Download PDFInfo
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- CN111264782A CN111264782A CN202010136782.7A CN202010136782A CN111264782A CN 111264782 A CN111264782 A CN 111264782A CN 202010136782 A CN202010136782 A CN 202010136782A CN 111264782 A CN111264782 A CN 111264782A
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- parts
- chicken
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- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a chicken marinated product and a preparation method thereof, and relates to the technical field of marinated product processing. The technical key points are as follows: a chicken marinated product comprises the following components in parts by weight: chicken meat: 50-60 parts; water: 100 parts of (A); salt: 12-16 parts; octagonal: 1-2 parts; and (3) bay leaf: 1-2 parts; cassia bark: 1-2 parts; amomum fruit: 1-2 parts; white cardamom: 1-2 parts; dried chili pepper: 1-2 parts; black pepper: 1-2 parts; sesame oil: 3-4 parts; hawthorn fruit: 2-3 parts of a solvent; momordica grosvenori: 2-3 parts of a solvent; turmeric: 2-3 parts of a solvent; and (3) carrying out olive: 2-3 parts of a solvent; lotus leaf juice: 3-4 parts; lemon juice: 2-4 parts; cordyceps militaris: 3-4 parts; wild ginseng: 3-4 parts of the chicken marinated product, no industrial preservative or food additive is added, the food materials are fresh, and the cordyceps militaris and the wild ginseng are used in a matched manner, so that the prepared chicken marinated product has the characteristics of nutrition and health.
Description
Technical Field
The invention relates to the technical field of marinated product processing, in particular to a chicken marinated product and a preparation method thereof.
Background
The chicken has tender meat quality and delicious taste, is suitable for various cooking methods, is rich in nutrition, and has nourishing and health-care effects. The chicken is not only suitable for stir-frying and stewing, but also suitable for cold food and cold dishes. The chicken contains vitamin C, E, has high protein content, multiple types and high digestibility, is easily absorbed and utilized by human body, has the effects of enhancing physical strength and strengthening body, contains phospholipids which have important effect on human body growth and development, and is one of important sources of fat and phospholipids in Chinese dietary structure. The chicken has good dietary therapy effect on malnutrition, intolerance of cold, fatigue, irregular menstruation, anemia, weakness and the like. According to the traditional Chinese medicine, the chicken has the effects of warming the middle-jiao and tonifying qi, tonifying deficiency and replenishing essence, strengthening the spleen and stomach, activating blood and vessels and strengthening muscles and bones. The marinated chicken is a dish taking chicken as a main raw material, and the chicken has strong flavor, palatable salt and is crisp, fragrant, soft and rotten.
The Chinese invention application with the application publication number of CN105685843A discloses a sauced meat product and a production process thereof, wherein the sauced meat product is prepared from the following raw materials: raw material meat, seasoning, sauce marinade, compound coloring agent and food preservative, wherein the raw material meat is lean meat of pork, pig head, beef tendon, mutton, chicken, duck meat or goose meat. In order to attract customers, a large amount of industrial chemicals such as a compound coloring agent, a preservative and the like are added in the preparation process of the sauced marinated meat, on one hand, the appearance quality of the sauced marinated meat is endowed, on the other hand, the packaging and fresh-keeping period of the sauced marinated meat is prolonged, and the eating of the industrial chemicals does not bring any benefit to the health of consumers.
Therefore, a new solution is needed to solve the above problems.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a chicken marinated product which has the advantages of rich nutrition, aromatic and natural flavor and unique taste.
The invention aims to provide a preparation method of a chicken marinated product, which is simple in process, short in production period, high in production efficiency and beneficial to large-scale production.
In order to achieve the first purpose, the invention provides the following technical scheme:
a chicken marinated product comprises the following components in parts by weight:
chicken meat: 50-60 parts;
water: 100 parts of (A);
salt: 12-16 parts;
octagonal: 1-2 parts;
and (3) bay leaf: 1-2 parts;
cassia bark: 1-2 parts;
amomum fruit: 1-2 parts;
white cardamom: 1-2 parts;
dried chili pepper: 1-2 parts;
black pepper: 1-2 parts;
sesame oil: 3-4 parts;
hawthorn fruit: 2-3 parts of a solvent;
momordica grosvenori: 2-3 parts of a solvent;
turmeric: 2-3 parts of a solvent;
and (3) carrying out olive: 2-3 parts of a solvent;
lotus leaf juice: 3-4 parts;
lemon juice: 2-4 parts;
cordyceps militaris: 3-4 parts;
wild ginseng: 3-4 parts.
By adopting the technical scheme, the aniseed and the bay leaves can remove the meat fishy smell in the chicken, so that the chicken is added with fragrance again, and the taste of the chicken is improved; the tsaoko amomum fruit is used for boiling chicken, can remove foreign flavor, improves the taste of the chicken, has pungent and warm taste, and also has the functions of warming middle-jiao and invigorating stomach, and helping digestion and guiding qi downward.
The lotus leaf juice has various physiological activities, and contains chemical components such as carbohydrate, lipid, protein, polysaccharide, mineral, vitamin C, citric acid, tartaric acid, malic acid, oxalic acid and various active substances such as brass and alkaloid. The lotus leaf juice is prepared from lotus leaves and added into the marinating liquid, the cooked chicken has a faint scent, is oily but not greasy when being eaten, and the greasiness is greatly reduced. The lemon juice can accelerate the dissolution of fat in chicken and dissolve the fat in the marinade, so that the prepared chicken has good taste and no greasy feeling, and in addition, the lemon juice is rich in nutrient components such as vitamin B1, vitamin B2, nicotinic acid, vitamin C, sugar, calcium, phosphorus, iron, potassium and the like, so that the prepared chicken has delicious taste and rich nutrition.
The cordyceps militaris is an edible fungus rich in high protein and amino acid, contains various nutrients such as nucleoside compounds, cordyceps polysaccharide, ether extract and the like, has the effects of resisting cancer, resisting diabetes, improving immunity and resisting aging and oxidation, and is added into the soup base to prepare the chicken marinated product with good health-care effect. The ginsenoside and panaxan in wild ginseng are immunopotentiators, and wild ginseng has effects of tonifying deficiency, invigorating qi, enhancing immunity, bidirectionally regulating blood pressure, effectively resisting cancer and delaying aging.
The chicken marinated product prepared by the method disclosed by the invention does not contain any industrial preservative and food additive, is fresh in food materials, and is nutritional and healthy due to the matched use of cordyceps militaris and wild ginseng.
Further preferably, the plant extract is 14-16 parts of a mixture of clove extract and ginkgo biloba extract.
By adopting the technical scheme, the plant extract is adopted to replace artificial preservatives and food additives, and the plant extractor is a natural preservative, so that the preservative and sterilization effects can be achieved, the quality guarantee period of the chicken marinated product can be prolonged, the plant extract also has a certain medicinal value, and the nutritive value of the chicken marinated product can be improved.
More preferably, the weight ratio of the clove extract to the ginkgo biloba extract is 1 (0.8-1).
By adopting the technical scheme, the active ingredients of the ginkgo are terpene parts, wherein the terpene parts comprise bilobalide and bilobalide, and the ginkgetin-glucoside ingredients have strong capacities of resisting oxidation and scavenging free radicals. The ginkgo leaves not only have extremely high medicinal value, but also have certain antiseptic property; the clove contains clove oil, the oil contains volatile sesquiterpene compounds, phenols, ester compounds, eugenol and the like, has the characteristics of a preservative and a bactericide, and has a certain synergistic effect when being used together with the ginkgo leaves.
More preferably, the preparation method of the plant extract comprises the following steps: mashing flos Caryophylli and folium Ginkgo, extracting with boiling water under reflux for 2-3 hr to obtain plant extractive solution, filtering, and spray drying to obtain plant extract.
By adopting the technical scheme, the effective substances in the clove and the ginkgo leaf can be extracted without damaging the effective substances through hot water reflux extraction, and the method is convenient to operate and high in production efficiency.
In order to achieve the second purpose, the invention provides the following technical scheme:
the preparation method of the chicken marinated product is characterized by comprising the following steps:
s1, preparing a halogen material: putting fructus Anisi Stellati, folium Neocinnamomi Delavayi, cortex Cinnamomi Japonici, fructus Amomi rotundus, dried Capsici fructus and fructus Piperis into a frying pan, adding oleum Sesami, parching at 50-70 deg.C for 25-30min, cooling, and taking out to obtain adjuvants; pulverizing fructus crataegi, fructus Siraitiae Grosvenorii, Curcuma rhizome, fructus Canarii albi, Cordyceps militaris and wild ginseng, and mixing with adjuvants to obtain marinating material;
s2, pickling: putting the marinating material into a pot, adding water, heating to boil, cooling to 70-80 deg.C, decocting for 2-3h to obtain marinating solution, slaughtering live chicken, removing feather, cleaning, rinsing to obtain bare chicken, soaking in the prepared marinating solution, and pickling at 10-25 deg.C for 8-12 h;
s3, cooking: transferring the pickled chicken and the marinade to a cooking production line, and cooking at 95-103 deg.C for 1-2 h;
s4, packaging: taking out the cooked chicken, cooling to room temperature, vacuum packaging, microwave sterilizing or high temperature sterilizing, packaging, and storing in-10 deg.C refrigerator.
By adopting the technical scheme, the process is simple, the production period is short, the production efficiency is high, and the large-scale production is facilitated.
More preferably, in step S4, the cooked chicken is further added with a plant extract after microwave sterilization or high-temperature sterilization.
By adopting the technical scheme, the plant extract is adopted to replace artificial preservatives and food additives, and the plant extractor is a natural preservative, so that the effects of preventing corrosion and sterilizing and prolonging the quality guarantee period of the chicken marinated product can be achieved, and the plant extract also has a certain medicinal value and can improve the nutritive value of the chicken marinated product.
Further preferably, the microwave sterilization is to vacuum package the cooked chicken and place the chicken in tunnel type microwave at 80-120 deg.C for 10-15 min.
By adopting the technical scheme, the original flavor of the food is easy to change and the nutrient content is easy to lose by drying and freezing sterilization, and the microwave sterilization causes the microorganisms in the cooked chicken to simultaneously receive the combined action of the microwave thermal effect and the non-thermal effect, so that the proteins and the physiological active substances in the chicken are changed, the growth and the development of the microorganisms are delayed and the microorganisms die, and the aims of sterilizing and preserving the food are fulfilled.
More preferably, the high-temperature sterilization is to place the cooked chicken in an autoclave at the temperature of 110-120 ℃ for 13-16min after vacuum packaging.
By adopting the technical scheme, secondary pollution is easily caused in the vacuum packaging process of the cooked chicken, the problem of secondary pollution of food caused in the food packaging process can be solved through high-temperature sterilization, the high-temperature sterilization is also a main and effective method, most bacteria can be killed, and the quality guarantee period of the cooked chicken is prolonged.
In summary, compared with the prior art, the invention has the following beneficial effects:
(1) the chicken marinated product prepared by the method is free of any industrial preservative and food additive, fresh in food materials, and has the characteristics of nutrition and health due to the matched use of cordyceps militaris and wild ginseng;
(2) according to the invention, the plant extract is adopted to replace artificial preservatives and food additives, and the plant extractor is a natural preservative, so that the effects of preventing corrosion and sterilizing can be achieved, the quality guarantee period of the chicken marinated product is prolonged, and the plant extract also has a certain medicinal value, so that the nutritive value of the chicken marinated product can be improved;
(3) the preparation method of the chicken marinated product Debao, which is adopted by the invention, has the advantages of simple process, short production period and high production efficiency, and is beneficial to large-scale production.
Drawings
FIG. 1 is a flow chart of a process for preparing a chicken marinated product in accordance with the present invention.
Detailed Description
The invention is described in detail below with reference to the figures and examples.
Example 1: a chicken marinated product comprises the following components in parts by weight as shown in Table 1, and is prepared by the following steps:
s1, preparing a halogen material: putting star anise, bay leaves, cassia, fructus amomi, white cardamom, dried hot pepper and black pepper into a frying pan according to the corresponding parts by weight in the table 1, adding sesame oil, frying for 30min at 50 ℃, cooling to room temperature, and taking out to obtain auxiliary materials; pulverizing fructus crataegi, fructus Siraitiae Grosvenorii, Curcuma rhizome, fructus Canarii albi, Cordyceps militaris and wild ginseng, and mixing with adjuvants to obtain marinating material;
s2, pickling: putting the pot-stewed material into a pot, adding water, heating to boil, cooling to 70 ℃, decocting for 3h to obtain a stewed liquid, killing, unhairing, eviscerating and rinsing the live chicken to obtain a light chicken, soaking the light chicken in the prepared stewed liquid, and pickling at 10 ℃ for 12 h;
s3, cooking: transferring the pickled chicken and the marinade to a cooking production line, and cooking for 2h at the temperature of 95 ℃;
s4, packaging: taking out the cooked chicken, cooling to room temperature, vacuum packaging, placing the vacuum packaged cooked chicken in a pressure cooker at 110 deg.C for 16min, packaging, and storing in a-10 deg.C refrigerator.
Examples 2 to 6: a chicken marinated product, which is different from example 1 in that the components and the corresponding parts by weight thereof are shown in table 1.
TABLE 1 Components and parts by weight of examples 1-6
Example 7: the chicken marinated product is different from the chicken marinated product in example 1 in that 14 parts of plant extract is added into the marinating solution, the plant extract is a mixture of clove extract and ginkgo biloba extract, the weight ratio of the clove extract to the ginkgo biloba extract is 1:1, and the plant extract is prepared by the following steps:
mashing flos Caryophylli and folium Ginkgo, extracting with boiling water under reflux for 2 hr to obtain plant extractive solution, filtering, and spray drying to obtain plant extract.
Example 8: the chicken marinated product is different from the chicken marinated product in example 4 in that 15 parts of plant extract is also added into the marinating solution, the plant extract is a mixture of clove extract and ginkgo biloba extract, the weight ratio of the clove extract to the ginkgo biloba extract is 1:0.9, and the plant extract is prepared by the following steps:
mashing flos Caryophylli and folium Ginkgo, extracting with boiling water under reflux for 2 hr to obtain plant extractive solution, filtering, and spray drying to obtain plant extract.
Example 9: the chicken marinated product is different from the chicken marinated product in example 6 in that 16 parts of plant extract is added into the marinating solution, the plant extract is a mixture of clove extract and ginkgo biloba extract, the weight ratio of the clove extract to the ginkgo biloba extract is 1:0.8, and the plant extract is prepared by the following steps:
mashing flos Caryophylli and folium Ginkgo, extracting with boiling water under reflux for 2 hr to obtain plant extractive solution, filtering, and spray drying to obtain plant extract.
Example 10: a chicken marinated product is different from the product obtained in the embodiment 1 in the change of process parameters and different sterilization modes, and comprises the following specific steps:
s1, preparing a halogen material: putting star anise, bay leaves, cassia, fructus amomi, white cardamom, dry hot pepper and black pepper into a frying pan according to the corresponding parts by weight in the table 1, adding sesame oil, frying for 25min at 70 ℃, cooling to room temperature, and taking out to obtain auxiliary materials; pulverizing fructus crataegi, fructus Siraitiae Grosvenorii, Curcuma rhizome, fructus Canarii albi, Cordyceps militaris and wild ginseng, and mixing with adjuvants to obtain marinating material;
s2, pickling: putting the pot-stewed material into a pot, adding water, heating to boil, cooling to 80 ℃, decocting for 2h to obtain a stewed liquid, slaughtering a live chicken, unhairing, eviscerating, rinsing to obtain a light chicken, soaking the chicken in the prepared stewed liquid, and pickling for 8h at 25 ℃;
s3, cooking: transferring the pickled chicken and the marinade to a cooking production line, and cooking at 103 ℃ for 1 h;
s4, packaging: taking out the cooked chicken, cooling to room temperature, vacuum packaging, placing the vacuum packaged cooked chicken in tunnel type microwave at 100 deg.C for 13min, packaging, and storing in-10 deg.C refrigerator.
Comparative example 1: the difference from example 1 is that a nitrite food preservative was added during the preparation of cooked chicken.
Comparative example 2: the difference from example 1 is that no clove extract was added to the plant extract.
Comparative example 3: the difference from example 1 is that no ginkgo biloba extract was added to the plant extract.
Comparative example 4: the difference from example 1 is that the weight ratio of clove extract to ginkgo biloba extract is 0.8: 1.
Performance testing
The cooked chickens obtained by the preparation methods of examples 1, 7 to 9, and comparative examples 1 to 3, respectively, were naturally left for 20 days without being subjected to step S4, i.e., packaging sterilization, and the bacterial count growth rate, fat oxidation growth rate, and tenderness reduction rate of the cooked chickens were measured after naturally left for 20 days, and the results are shown in table 2 below.
As can be seen from the test data in Table 2, examples 7 to 9 are different from example 1 in that the increase rate of the total bacterial count and the increase rate of the fat oxidation and the loss of the tenderness are low by adding the plant extract. Comparative example 1, with the addition of nitrite preservative, changed the quality less than example 1, but significantly worse than examples 7-9. Comparative examples 7-9 and comparative examples 2-4 illustrate the synergistic effect and the optimum ratio of 1:1 for both clove extract and ginkgo biloba extract.
Table 2 results of performance testing
The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.
Claims (8)
1. A chicken marinated product is characterized by comprising the following components in parts by weight:
chicken meat: 50-60 parts;
water: 100 parts of (A);
salt: 12-16 parts;
octagonal: 1-2 parts;
and (3) bay leaf: 1-2 parts;
cassia bark: 1-2 parts;
amomum fruit: 1-2 parts;
white cardamom: 1-2 parts;
dried chili pepper: 1-2 parts;
black pepper: 1-2 parts;
sesame oil: 3-4 parts;
hawthorn fruit: 2-3 parts of a solvent;
momordica grosvenori: 2-3 parts of a solvent;
turmeric: 2-3 parts of a solvent;
and (3) carrying out olive: 2-3 parts of a solvent;
lotus leaf juice: 3-4 parts;
lemon juice: 2-4 parts;
cordyceps militaris: 3-4 parts;
wild ginseng: 3-4 parts.
2. The chicken marinated product of claim 1, further comprising 14-16 parts plant extract, which is a mixture of clove extract and ginkgo biloba extract.
3. The chicken marinating product of claim 2, wherein the ratio of the clove extract to the ginkgo biloba extract in parts by weight is 1 (0.8-1).
4. The chicken marinated product of claim 3, wherein the plant extract is prepared by: mashing flos Caryophylli and folium Ginkgo, extracting with boiling water under reflux for 2-3 hr to obtain plant extractive solution, filtering, and spray drying to obtain plant extract.
5. The method of preparing a chicken marinated product of any of claims 1-4, comprising the steps of:
s1, preparing a halogen material: putting fructus Anisi Stellati, folium Neocinnamomi Delavayi, cortex Cinnamomi Japonici, fructus Amomi rotundus, dried Capsici fructus and fructus Piperis into a frying pan, adding oleum Sesami, parching at 50-70 deg.C for 25-30min, cooling, and taking out to obtain adjuvants; pulverizing fructus crataegi, fructus Siraitiae Grosvenorii, Curcuma rhizome, fructus Canarii albi, Cordyceps militaris and wild ginseng, and mixing with adjuvants to obtain marinating material;
s2, pickling: putting the marinating material into a pot, adding water, heating to boil, cooling to 70-80 deg.C, decocting for 2-3h to obtain marinating solution, slaughtering live chicken, removing feather, cleaning, rinsing to obtain bare chicken, soaking in the prepared marinating solution, and pickling at 10-25 deg.C for 8-12 h;
s3, cooking: transferring the pickled chicken and the marinade to a cooking production line, and cooking at 95-103 deg.C for 1-2 h;
s4, packaging: taking out the cooked chicken, cooling to room temperature, vacuum packaging, microwave sterilizing or high temperature sterilizing, packaging, and storing in-10 deg.C refrigerator.
6. The method of claim 5, wherein in step S4, the cooked chicken is further added with plant extract after microwave or high temperature sterilization.
7. The method for preparing the chicken marinated product of claim 5, wherein the microwave sterilization is carried out by vacuum packaging the cooked chicken and placing the packaged chicken in a tunnel type microwave at 80-120 ℃ for 10-15 min.
8. The method for preparing chicken marinated products as claimed in claim 5, wherein the high-temperature sterilization is carried out by vacuum packaging cooked chicken and placing the packaged cooked chicken in an autoclave at 110-120 ℃ for 13-16 min.
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