CN111758911A - Making process method of spiced roast chicken - Google Patents
Making process method of spiced roast chicken Download PDFInfo
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- CN111758911A CN111758911A CN202010638888.7A CN202010638888A CN111758911A CN 111758911 A CN111758911 A CN 111758911A CN 202010638888 A CN202010638888 A CN 202010638888A CN 111758911 A CN111758911 A CN 111758911A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 120
- 238000000034 method Methods 0.000 title claims abstract description 33
- 238000005554 pickling Methods 0.000 claims abstract description 59
- 230000001954 sterilising effect Effects 0.000 claims abstract description 54
- 238000004806 packaging method and process Methods 0.000 claims abstract description 51
- 238000001816 cooling Methods 0.000 claims abstract description 38
- 238000004140 cleaning Methods 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 238000007689 inspection Methods 0.000 claims abstract description 22
- 238000009835 boiling Methods 0.000 claims abstract description 18
- 235000012907 honey Nutrition 0.000 claims abstract description 17
- 239000009705 sanhuang Substances 0.000 claims abstract description 17
- 238000007493 shaping process Methods 0.000 claims abstract description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 16
- 238000010411 cooking Methods 0.000 claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 238000002360 preparation method Methods 0.000 claims abstract description 13
- 235000014347 soups Nutrition 0.000 claims abstract description 12
- 238000005520 cutting process Methods 0.000 claims abstract description 3
- 235000013330 chicken meat Nutrition 0.000 claims description 115
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 55
- 239000007788 liquid Substances 0.000 claims description 32
- 239000000463 material Substances 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 17
- 241000234314 Zingiber Species 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 239000010802 sludge Substances 0.000 claims description 10
- 238000002791 soaking Methods 0.000 claims description 10
- 210000001835 viscera Anatomy 0.000 claims description 10
- 239000004278 EU approved seasoning Substances 0.000 claims description 5
- 240000005856 Lyophyllum decastes Species 0.000 claims description 5
- 235000013194 Lyophyllum decastes Nutrition 0.000 claims description 5
- 229910019142 PO4 Inorganic materials 0.000 claims description 5
- 210000001015 abdomen Anatomy 0.000 claims description 5
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 5
- 229910052782 aluminium Inorganic materials 0.000 claims description 5
- 239000008280 blood Substances 0.000 claims description 5
- 210000004369 blood Anatomy 0.000 claims description 5
- 210000000078 claw Anatomy 0.000 claims description 5
- 210000003746 feather Anatomy 0.000 claims description 5
- 239000011888 foil Substances 0.000 claims description 5
- 239000005457 ice water Substances 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 5
- 238000002372 labelling Methods 0.000 claims description 5
- 231100000915 pathological change Toxicity 0.000 claims description 5
- 230000036285 pathological change Effects 0.000 claims description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 5
- 239000010452 phosphate Substances 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 238000003892 spreading Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000013311 vegetables Nutrition 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims 1
- 239000000126 substance Substances 0.000 claims 1
- 238000010257 thawing Methods 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 6
- 235000013599 spices Nutrition 0.000 abstract description 4
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 230000007547 defect Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A making process method of spiced roast chicken, belonging to the technical field of food making. Selecting white-strip chicken or Sanhuang chicken, thawing, cutting, shaping, frying, cooking, cooling, packaging, sterilizing and the like. Comprises the following steps; the method comprises the steps of raw material preparation, inspection and quarantine, unfreezing, cleaning, shaping, pickling, cooking, cooling, packaging, sterilization, observation and warehousing, color bag packaging and warehousing. The invention has the advantages that the standardized shaping process and the standardized packaging mode ensure that the appearance of the spiced roasted chicken finished product is neat; the pickling process is added, so that the taste of the product is improved, and the product yield is increased; the proportion of honey is adjusted in the frying process, so that the finished product has bright color; various spices are mixed, and the soup stock is added in the boiling process, so that the spice has unique flavor; the standardized processing and production process avoids the influence of external factors on the flavor of the product.
Description
Technical Field
The invention relates to a making process method of spiced roast chicken, belonging to the technical field of food making.
Background
The spiced roast chicken is a traditional flavor dish, and is deeply favored by consumers because the product has the characteristics of bright color, delicious taste and tender meat. The flavor is an important index for judging the eating quality of the spiced roast chicken, and is the most intuitive basis for consumers to buy products. The common method causes a lot of differences in the flavor of the produced products due to different raw materials, regionality of the selected materials and different tastes. The taste and the quality of the product are reduced after the industrialized production, which causes the color, the taste and the quality of the roasted chicken to be uneven.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention provides a making process method of spiced roast chicken.
A method for preparing spiced roast chicken comprises the following steps; selecting Sanhuang chicken, thawing, cutting, shaping, frying, boiling, cooling, packaging, sterilizing and the like.
A preparation method of spiced roast chicken also comprises the following steps; the method comprises the steps of raw material preparation, inspection and quarantine, unfreezing, cleaning, shaping, pickling, cooking, cooling, packaging, sterilization, observation (warehousing), color bag packaging and warehousing.
A raw material of spiced roast chicken; the formula proportion (weight ratio) is as follows:
the invention has the advantages that the standardized shaping process and the standardized packaging mode ensure that the appearance of the spiced roasted chicken finished product is neat; the pickling process is added, so that the taste of the product is improved, and the product yield is increased; the proportion of honey is adjusted in the frying process, so that the finished product has bright color; various spices are mixed, and the soup stock is added in the boiling process, so that the spice has unique flavor; the standardized processing and production process avoids the influence of external factors on the flavor of the product.
Detailed Description
It will be apparent that those skilled in the art can make many modifications and variations based on the spirit of the present invention.
As used herein, the singular forms "a", "an", "the" and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms "comprises" and/or "comprising," when used in this specification, specify the presence of stated features, integers, steps, operations, elements, and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, and/or groups thereof. It will be understood that when an element, component or section is referred to as being "connected" to another element, component or section, it can be directly connected to the other element or section or intervening elements or sections may also be present. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.
It will be understood by those skilled in the art that, unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art.
The following examples are further illustrative in order to facilitate the understanding of the embodiments, and the present invention is not limited to the examples.
Example 1: a method for preparing spiced roast chicken comprises the following steps; the method comprises the steps of raw material preparation, inspection and quarantine, unfreezing, cleaning, shaping, pickling, cooking, cooling, packaging, sterilization, observation (warehousing), color bag packaging and warehousing.
A raw material preparation step;
preparing materials according to the formula (weight ratio):
inspecting and quarantining; raw material inspection: frozen (fresh) Sanhuang chicken qualified for inspection and quarantine is adopted. Other ingredients adopt products after being qualified by inspection.
A thawing step; fresh and frozen whole chickens with the weight of 750 +/-50 g are selected, the frozen products need to be thawed, and the Sanhuang chickens are thawed by clear water.
A cleaning step; after thawing, removing internal organs of the Sanhuang chicken. After the chamber is cleaned, no viscera residue and no fluff are required. Manually breaking large ginger into small pieces, cleaning the small pieces with a vegetable washing machine, taking out the small pieces, manually cleaning sludge at the concave-convex part, cleaning the sludge again, and draining water; manually cut into pieces for later use.
Shaping; removing the miscellaneous hair, the blood stain, the oil stain, the chicken claw skin, the mouth sleeve and the food avoiding on the chicken head, the chicken wings, the chicken legs and the chicken body in sequence, wherein the right wings are separated firstly, the right wings are pulled out from the knife edge to the chicken mouth, the left wings are folded down, and the chicken legs are separated into the chicken cavity in sequence of right, left and back. And the chicken keeps well without spreading, and the chicken has no chicken feather and pathological changes.
The pickling step comprises;
step I, preparing pickling liquid:
the material water is boiled according to the formula proportion, and the material bag is put into a pot and added with clean water in the same proportion. Boiling the mixture for 15 minutes after the water is boiled, taking the mixture out of the pot, adding ice water, and cooling the mixture for later use.
The formula proportion of the decocted material water is as follows:
preparing the pickling liquid according to the formula proportion of the pickling liquid, wherein the ginger slices are added during the period of fully stirring and dissolving the phosphate and the salt, and the temperature of the pickling liquid is not higher than 15 ℃.
The formula proportion of the pickling liquid is as follows:
step two, pickling: and (3) putting the treated raw chicken into the prepared pickling liquid. The raw materials are required to be completely soaked in the pickling liquid. Pickling at 0-4 deg.C for 8-12 hr.
Cooking; the honey water is prepared according to the proportion of 8 percent, and the honey water can soak the whole chicken. And (4) soaking the shaped white chicken in honey water one by one, and then frying. The oil temperature is controlled at 180-. And fishing the oil in the drawer and putting the oil on a rack vehicle.
Adding weighed clean water into the jacketed kettle, decocting the seasoning bag for 10 minutes, adding soy sauce and seasonings, continuously decocting for 10 minutes, adding soup stock and clean water, adding fried chicken, boiling for 2 minutes, pressing with a pressure cooker grate, and completely soaking in the soup. Turning over every 30 minutes. After 1.5h, the whole chicken is orderly stacked in a drawer by a special hook.
A cooling step; pushing into a 0-4 ℃ warehouse by a special rack vehicle for pre-cooling. Cooling to below 10 ℃.
Packaging; packaging into aluminum foil packaging bags or transparent packaging bags according to the selling specification, wherein the packaging amount is 500 g/bag. (allowable addition amount +5g) requires the opening direction of the abdomen to be outward and the seal to be smooth and firm.
Sterilizing; the mixture enters a sterilization kettle for sterilization within one hour. Setting parameters: sterilizing at high temperature, at 121 deg.C for 40 min under 0.16MPa, and cooling to below 25 deg.C. Sterilizing at low temperature, 90 deg.C for 30 min, and quickly cooling to below 10 deg.C.
An observation (warehousing) step; sterilizing the product at high temperature, and observing at constant temperature of 37 ℃ for 7 days. Sterilizing the product at low temperature, and storing in a finished product warehouse at 0-4 deg.C.
Packaging the colored bags; after the product is qualified, the high-temperature sterilized product is packaged in a color bag, and the production date is printed; labeling the low-temperature sterilized product (or packaging the product in a colored bag), and printing the production date.
Warehousing; sterilizing the product at high temperature, and storing at 0-25 deg.C in dark at normal temperature. Sterilizing the product at low temperature, and storing at 0-4 deg.C.
Example 2: a method for preparing spiced roast chicken comprises the following steps; the method comprises the steps of raw material preparation, inspection and quarantine, unfreezing, cleaning, shaping, pickling, cooking, cooling, packaging, sterilization, observation (warehousing), color bag packaging and warehousing.
A raw material preparation step;
preparing materials according to the formula (weight ratio):
inspecting and quarantining; raw material inspection: frozen (fresh) Sanhuang chicken qualified for inspection and quarantine is adopted. Other ingredients adopt products after being qualified by inspection.
A thawing step; fresh and frozen whole chickens with the weight of 750 +/-50 g are selected, the frozen products need to be thawed, and the Sanhuang chickens are thawed by clear water.
A cleaning step; after thawing, removing internal organs of the Sanhuang chicken. After the chamber is cleaned, no viscera residue and no fluff are required. Manually breaking large ginger into small pieces, cleaning the small pieces with a vegetable washing machine, taking out the small pieces, manually cleaning sludge at the concave-convex part, cleaning the sludge again, and draining water; manually cut into pieces for later use.
Shaping; removing the miscellaneous hair, the blood stain, the oil stain, the chicken claw skin, the mouth sleeve and the food avoiding on the chicken head, the chicken wings, the chicken legs and the chicken body in sequence, wherein the right wings are separated firstly, the right wings are pulled out from the knife edge to the chicken mouth, the left wings are folded down, and the chicken legs are separated into the chicken cavity in sequence of right, left and back. And the chicken keeps well without spreading, and the chicken has no chicken feather and pathological changes.
The pickling step comprises;
step I, preparing pickling liquid:
the material water is boiled according to the formula proportion, and the material bag is put into a pot and added with clean water in the same proportion. Boiling the mixture for 15 minutes after the water is boiled, taking the mixture out of the pot, adding ice water, and cooling the mixture for later use.
The formula proportion of the decocted material water is as follows:
preparing the pickling liquid according to the formula proportion of the pickling liquid, wherein the ginger slices are added during the period of fully stirring and dissolving the phosphate and the salt, and the temperature of the pickling liquid is not higher than 15 ℃.
The formula proportion of the pickling liquid is as follows:
step two, pickling: and (3) putting the treated raw chicken into the prepared pickling liquid. The raw materials are required to be completely soaked in the pickling liquid. Pickling at 0-4 deg.C for 8-12 hr.
Cooking; the honey water is prepared according to the proportion of 8 percent, and the honey water can soak the whole chicken. And (4) soaking the shaped white chicken in honey water one by one, and then frying. The oil temperature is controlled at 180-. And fishing the oil in the drawer and putting the oil on a rack vehicle.
Adding weighed clean water into the jacketed kettle, decocting the seasoning bag for 10 minutes, adding soy sauce and seasonings, continuously decocting for 10 minutes, adding soup stock and clean water, adding fried chicken, boiling for 2 minutes, pressing with a pressure cooker grate, and completely soaking in the soup. Turning over every 30 minutes. After 1.5h, the whole chicken is orderly stacked in a drawer by a special hook.
A cooling step; pushing into a 0-4 ℃ warehouse by a special rack vehicle for pre-cooling. Cooling to below 10 ℃.
Packaging; packaging into aluminum foil packaging bags or transparent packaging bags according to the selling specification, wherein the packaging amount is 500 g/bag. (allowable addition amount +5g) requires the opening direction of the abdomen to be outward and the seal to be smooth and firm.
Sterilizing; the mixture enters a sterilization kettle for sterilization within one hour. Setting parameters: sterilizing at high temperature, at 121 deg.C for 40 min under 0.16MPa, and cooling to below 25 deg.C. Sterilizing at low temperature, 90 deg.C for 30 min, and quickly cooling to below 10 deg.C.
An observation (warehousing) step; sterilizing the product at high temperature, and observing at constant temperature of 37 ℃ for 7 days. Sterilizing the product at low temperature, and storing in a finished product warehouse at 0-4 deg.C.
Packaging the colored bags; after the product is qualified, the high-temperature sterilized product is packaged in a color bag, and the production date is printed; labeling the low-temperature sterilized product (or packaging the product in a colored bag), and printing the production date.
Warehousing; sterilizing the product at high temperature, and storing at 0-25 deg.C in dark at normal temperature. Sterilizing the product at low temperature, and storing at 0-4 deg.C.
Example 3: a method for preparing spiced roast chicken comprises the following steps; the method comprises the steps of raw material preparation, inspection and quarantine, unfreezing, cleaning, shaping, pickling, cooking, cooling, packaging, sterilization, observation (warehousing), color bag packaging and warehousing.
A raw material preparation step;
preparing materials according to the formula (weight ratio):
inspecting and quarantining; raw material inspection: frozen (fresh) Sanhuang chicken qualified for inspection and quarantine is adopted. Other ingredients adopt products after being qualified by inspection.
A thawing step; fresh and frozen whole chickens with the weight of 750 +/-50 g are selected, the frozen products need to be thawed, and the Sanhuang chickens are thawed by clear water.
A cleaning step; after thawing, removing internal organs of the Sanhuang chicken. After the chamber is cleaned, no viscera residue and no fluff are required. Manually breaking large ginger into small pieces, cleaning the small pieces with a vegetable washing machine, taking out the small pieces, manually cleaning sludge at the concave-convex part, cleaning the sludge again, and draining water; manually cut into pieces for later use.
Shaping; removing the miscellaneous hair, the blood stain, the oil stain, the chicken claw skin, the mouth sleeve and the food avoiding on the chicken head, the chicken wings, the chicken legs and the chicken body in sequence, wherein the right wings are separated firstly, the right wings are pulled out from the knife edge to the chicken mouth, the left wings are folded down, and the chicken legs are separated into the chicken cavity in sequence of right, left and back. And the chicken keeps well without spreading, and the chicken has no chicken feather and pathological changes.
The pickling step comprises;
step I, preparing pickling liquid:
the material water is boiled according to the formula proportion, and the material bag is put into a pot and added with clean water in the same proportion. Boiling the mixture for 15 minutes after the water is boiled, taking the mixture out of the pot, adding ice water, and cooling the mixture for later use.
The formula proportion of the decocted material water is as follows:
preparing the pickling liquid according to the formula proportion of the pickling liquid, wherein the ginger slices are added during the period of fully stirring and dissolving the phosphate and the salt, and the temperature of the pickling liquid is not higher than 15 ℃.
The formula proportion of the pickling liquid is as follows:
step two, pickling: and (3) putting the treated raw chicken into the prepared pickling liquid. The raw materials are required to be completely soaked in the pickling liquid. Pickling at 0-4 deg.C for 8-12 hr.
Cooking; the honey water is prepared according to the proportion of 8 percent, and the honey water can soak the whole chicken. And (4) soaking the shaped white chicken in honey water one by one, and then frying. The oil temperature is controlled at 180-. And fishing the oil in the drawer and putting the oil on a rack vehicle.
Adding weighed clean water into the jacketed kettle, decocting the seasoning bag for 10 minutes, adding soy sauce and seasonings, continuously decocting for 10 minutes, adding soup stock and clean water, adding fried chicken, boiling for 2 minutes, pressing with a pressure cooker grate, and completely soaking in the soup. Turning over every 30 minutes. After 1.5h, the whole chicken is orderly stacked in a drawer by a special hook.
A cooling step; pushing into a 0-4 ℃ warehouse by a special rack truck for precooling, and cooling to the central temperature of the product below 10 ℃.
Packaging; packaging into aluminum foil packaging bags or transparent packaging bags according to the selling specification, wherein the packaging amount is 500 g/bag. (allowable addition amount +5g) requires the opening direction of the abdomen to be outward and the seal to be smooth and firm.
Sterilizing; the mixture enters a sterilization kettle for sterilization within one hour. Setting parameters: sterilizing at high temperature, at 121 deg.C for 40 min under 0.16MPa, and cooling to below 25 deg.C. Sterilizing at low temperature, 90 deg.C for 30 min, and quickly cooling to below 10 deg.C.
An observation (warehousing) step; sterilizing the product at high temperature, and observing at constant temperature of 37 ℃ for 7 days. Sterilizing the product at low temperature, and storing in a finished product warehouse at 0-4 deg.C.
Packaging the colored bags; after the product is qualified, the high-temperature sterilized product is packaged in a color bag, and the production date is printed; labeling the low-temperature sterilized product (or packaging the product in a colored bag), and printing the production date.
Warehousing; sterilizing the product at high temperature, and storing at 0-25 deg.C in dark at normal temperature. Sterilizing the product at low temperature, and storing at 0-4 deg.C.
Example 4: a method for preparing spiced roast chicken comprises the following steps; the method comprises the steps of raw material preparation, inspection and quarantine, unfreezing, cleaning, shaping, pickling, cooking, cooling, packaging, sterilization, observation (warehousing), color bag packaging and warehousing.
A raw material preparation step;
preparing materials according to the formula (weight ratio):
inspecting and quarantining; raw material inspection: frozen (fresh) Sanhuang chicken qualified for inspection and quarantine is adopted. Other ingredients adopt products after being qualified by inspection.
A thawing step; fresh and frozen whole chickens with the weight of 750 +/-50 g are selected, the frozen products need to be thawed, and the Sanhuang chickens are thawed by clear water.
A cleaning step; after thawing, removing internal organs of the Sanhuang chicken. After the chamber is cleaned, no viscera residue and no fluff are required. Manually breaking large ginger into small pieces, cleaning the small pieces with a vegetable washing machine, taking out the small pieces, manually cleaning sludge at the concave-convex part, cleaning the sludge again, and draining water; manually cut into pieces for later use.
Shaping; removing the miscellaneous hair, the blood stain, the oil stain, the chicken claw skin, the mouth sleeve and the food avoiding on the chicken head, the chicken wings, the chicken legs and the chicken body in sequence, wherein the right wings are separated firstly, the right wings are pulled out from the knife edge to the chicken mouth, the left wings are folded down, and the chicken legs are separated into the chicken cavity in sequence of right, left and back. And the chicken keeps well without spreading, and the chicken has no chicken feather and pathological changes.
The pickling step comprises;
step I, preparing pickling liquid:
the material water is boiled according to the formula proportion, and the material bag is put into a pot and added with clean water in the same proportion. Boiling the mixture for 15 minutes after the water is boiled, taking the mixture out of the pot, adding ice water, and cooling the mixture for later use.
The formula proportion of the decocted material water is as follows:
preparing the pickling liquid according to the formula proportion of the pickling liquid, wherein the ginger slices are added during the period of fully stirring and dissolving the phosphate and the salt, and the temperature of the pickling liquid is not higher than 15 ℃.
The formula proportion of the pickling liquid is as follows:
step two, pickling: and (3) putting the treated raw chicken into the prepared pickling liquid. The raw materials are required to be completely soaked in the pickling liquid. Pickling at 0-4 deg.C for 8-12 hr.
Cooking; the honey water is prepared according to the proportion of 8 percent, and the honey water can soak the whole chicken. And (4) soaking the shaped white chicken in honey water one by one, and then frying. The oil temperature is controlled at 180-. And fishing the oil in the drawer and putting the oil on a rack vehicle.
And (3) adding weighed clean water into the jacketed kettle, boiling the seasoning bag for 10 minutes, adding soy sauce and seasonings, and continuously boiling for 10 minutes. Adding the soup stock and clear water, finally putting the fried chicken, boiling for 2 minutes, pressing by using a pressure cooker, and completely soaking in the soup. Turning over every 30 minutes. After 1.5h, the whole chicken is orderly stacked in a drawer by a special hook.
A cooling step; pushing into 0-4 deg.C warehouse by special rack vehicle for pre-cooling. Cooling to below 10 ℃.
Packaging; packaging into aluminum foil packaging bags or transparent packaging bags according to the selling specification, wherein the packaging amount is 500 g/bag. (allowable addition amount +5g) requires the opening direction of the abdomen to be outward and the seal to be smooth and firm.
Sterilizing; the mixture enters a sterilization kettle for sterilization within one hour. Setting parameters: sterilizing at high temperature, at 121 deg.C for 40 min under 0.16MPa, and cooling to below 25 deg.C. Sterilizing at low temperature, 90 deg.C for 30 min, and quickly cooling to below 10 deg.C.
An observation (warehousing) step; sterilizing the product at high temperature, and observing at constant temperature of 37 ℃ for 7 days. Sterilizing the product at low temperature, and storing in a finished product warehouse at 0-4 deg.C.
Packaging the colored bags; after the product is qualified, the high-temperature sterilized product is packaged in a color bag, and the production date is printed; labeling the low-temperature sterilized product (or packaging the product in a colored bag), and printing the production date.
Warehousing; sterilizing the product at high temperature, and storing at 0-25 deg.C in dark at normal temperature. Sterilizing the product at low temperature, and storing at 0-4 deg.C.
As described above, although the embodiments of the present invention have been described in detail, it will be apparent to those skilled in the art that many modifications are possible without substantially departing from the spirit and scope of the present invention. Therefore, such modifications are also all included in the scope of protection of the present invention.
Claims (5)
1. A preparation method of spiced roast chicken comprises the following steps:
it is characterized by comprising the following steps; the method comprises the steps of raw material preparation, inspection and quarantine, unfreezing, cleaning, shaping, pickling, cooking, cooling, packaging, sterilization, observation and warehousing, color bag packaging and warehousing.
2. The method for making spiced roast chicken according to claim 1, wherein the inspection and quarantine steps include raw material inspection: frozen fresh Sanhuang chicken qualified for inspection and quarantine is adopted; other ingredients adopt products after being inspected to be qualified;
the unfreezing step comprises the steps of selecting fresh and frozen whole chickens with the weight of 750 +/-50 g, unfreezing frozen products, and unfreezing the Sanhuang chickens with clear water;
the cleaning step comprises removing viscera of the thawed Sanhuang chicken; after the chamber is cleaned, no viscera residue and no fluff are required; manually breaking large ginger into small pieces, cleaning the small pieces with a vegetable washing machine, taking out the small pieces, manually cleaning sludge at the concave-convex part, cleaning the sludge again, and draining water; manually cutting into slices for later use;
the shaping step comprises removing the miscellaneous hair, blood stain, oil stain, chicken claw skin, mouth sleeve and food-prohibited substances from the chicken head, the chicken wings, the chicken legs and the chicken body in sequence, separating the right wings firstly, pulling out the right wings from the knife edge to the chicken mouth, folding down the left wings, and separating the chicken legs into the chicken cavity in sequence of right, back and left; and the chicken keeps well without spreading, and the chicken has no chicken feather and pathological changes.
3. The method for making spiced roast chicken according to claim 1, wherein the pickling step comprises;
step I, preparing pickling liquid:
boiling the material water according to the formula proportion, putting the material bag into a pot, and adding clean water in the same proportion; boiling the water for 15 minutes, taking the mixture out of the pot, adding ice water, and cooling for later use;
the formula proportion of the decocted material water is as follows:
preparing a pickling solution according to a formula proportion of the pickling solution, wherein the ginger slices are added during the period of fully stirring and dissolving phosphate and salt, and the temperature of the pickling solution is not higher than 15 ℃;
the formula proportion of the pickling liquid is as follows:
step two, pickling: putting the processed raw chicken into the prepared pickling liquid; the raw materials are required to be completely soaked in the pickling liquid; pickling at 0-4 deg.C for 8-12 hr.
4. The method for making spiced roast chicken according to claim 1, wherein the cooking step comprises; blending honey water according to the proportion of 8 percent, wherein the honey water can soak the whole chicken; soaking the shaped chicken in honey water one by one, and frying; the oil temperature is controlled at 180-; fishing out the oil control in the drawer, and putting the oil control on a rack vehicle;
adding weighed clean water into the jacketed kettle, boiling the seasoning bag for 10 minutes, adding soy sauce and seasonings, and continuously boiling for 10 minutes; adding the soup stock and clear water, finally putting the fried chicken, boiling for 2 minutes, pressing by using a pressure cooker grate, and completely soaking in the soup; turning over once every 30 minutes; after 1.5 hours, the whole chicken is orderly stacked in a drawer by using a special hook;
the cooling step comprises; pushing into a 0-4 ℃ warehouse by using a special rack vehicle for pre-cooling; cooling to below 10 ℃.
5. The method for making spiced roast chicken according to claim 1, which is characterized by a packaging step; packaging into aluminum foil packaging bags or transparent packaging bags according to the selling specification; the opening direction of the abdomen is required to be outward, and the seal is smooth and firm;
the sterilization step comprises; sterilizing in a sterilizing kettle within one hour; setting parameters: sterilizing at high temperature, cooling at 121 deg.C for 40 min under 0.16Mpa to below 25 deg.C; sterilizing at low temperature, at 90 deg.C for 30 min, and rapidly cooling to below 10 deg.C;
the step of observing and warehousing comprises; sterilizing the product at high temperature, and observing at constant temperature of 37 ℃ for 7 days; sterilizing the product at low temperature, and putting the product into a finished product warehouse at 0-4 ℃;
the packaging step of the colored bag comprises; after the product is qualified, the high-temperature sterilized product is packaged in a color bag, and the production date is printed; labeling the low-temperature sterilized product, and printing the production date;
the step of warehousing comprises; sterilizing the product at high temperature, and storing at 0-25 deg.C in dark at normal temperature; sterilizing the product at low temperature, and storing at 0-4 deg.C.
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Application publication date: 20201013 |