CN112137032A - Self-heating bamboo shoot chicken dish and preparation method thereof - Google Patents
Self-heating bamboo shoot chicken dish and preparation method thereof Download PDFInfo
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- CN112137032A CN112137032A CN202010733657.4A CN202010733657A CN112137032A CN 112137032 A CN112137032 A CN 112137032A CN 202010733657 A CN202010733657 A CN 202010733657A CN 112137032 A CN112137032 A CN 112137032A
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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
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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- Seasonings (AREA)
Abstract
The invention discloses a self-heating bamboo shoot chicken dish and a preparation method thereof, wherein the dish is prepared from the following raw materials: the seasoning is prepared by frying bamboo shoots, pickled chicken and vegetable oil serving as basic raw materials. Wherein the seasonings used in the chicken curing process comprise: baking soda, salt, starch and olive oil; and adding sauce in the frying process. On the basis of traditional cooking, the invention improves the process conditions in the making process of bamboo shoot and chicken, and the dish made by the invention has long storage time and good reheating taste.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a self-heating bamboo shoot chicken dish and a preparation method thereof.
Background
Dishes are an important part of the Chinese culture, are passed by generation, continue to date, and even go back for thousands of years (Yichanan. research on main flavor substances in different sheep meat [ J ] meat industry, 2007(04): 30-31). The dish cooking method is rich and diverse in cooking, steaming, boiling, stewing, cooking, frying, braising, frying, boiling, stewing, marinating, stewing, stirring and the like, and comprises Sichuan dish, Lu dish, Guangdong dish, Hangzhou bang dish and the like (Song, dawn, sharp and the like.) beef stewing and boiling flavor characteristic analysis of different parts [ J ] food science, 2019,40(04):206 plus 214.), and Chinese fried dish plays an important role in daily life of people with unique flavor and good nutritional value, is regarded as a treasure in Chinese diet culture, not only enriches the diet life of Chinese people, but also is praised by various countries.
The self-heating dish aims to provide a self-heating convenient dish which has good color and fragrance, is nutritional and sanitary, and is required to keep the shape of the dish intact after reheating, and has good taste and flavor. The self-heating cooked food product is an instant food which is prepared by mainly using livestock and poultry meat, vegetables and seasonings as main raw materials and adding one or more of rice, vermicelli, noodles and the like, and combining and packaging the instant food with a special self-heating bag for food and tableware. The self-heating dish is a new convenient dish form, and is popular among people because the dish can reach the central temperature of 65 ℃ within 15min by only using one heating bag and one bag of water without fire, electricity and hot water, and the self-heating dish has the characteristics of convenience, safety, quickness, short heating time and no place limitation. At present, self-heating food mainly comprises self-heating rice, self-heating chafing dish, self-heating mixed noodles and the like, but the seriation and the meal spectrum degree are not high, and the types of staple and non-staple food of the same series are few.
Chicken has the characteristics of high protein and low fat, is used as an extremely important component in meat food, has the unique delicious and nourishing effects, and enjoys the reputation of 'source of nutrition' (Xunxiangli, Wanghhuhu. the scientific and technological status and development trend analysis of the broiler processing industry in China [ J ]. food science, 2010,31(7): 1-5). China is the second global chicken producing country and consuming country next to the United states, but the processing degree of chicken in China is only 5.8 percent and is lower than 30 percent and 20 percent of the average processing degree of the United states and the world (Wangxing.C.thought of the current situation of broiler chicken consumption in China [ C ]. the second world of the China Association for poultry development and the China Association for poultry industry division represents the Collection of the university of Japan. The Luxue pine researches the formula optimization and influence factors of the Gongbao diced chicken (the Luxue pine, the formula optimization and influence factor research of the Gongbao diced chicken [ J ] the academic bulletin of the special schools such as Sichuan cuisine, 2012(06): 32-36.); the influence of sizing ingredients on the quality of semi-finished products of pre-fried chicken cubes was studied by zhao zhang yang et al (zhao zhang, li pei army, well-preserved, etc.. influence of sizing ingredients on the quality of semi-finished products of pre-fried chicken cubes [ J ] food science, 2013(01): 162-; chenxinxin et al analyzed and discussed key bottleneck problems between instant dishes and other instant meat products during raw material selection, meat pretreatment, side dish selection, optimization of thermal processing technology, packaging method and sterilization method, and related solution approaches and methods (Chenxinxin, Zhanjiang, Zhang hong, etc.. research on instant preserved meat dish processing technology [ J ] research on meat, 2016(3): 33-38.). Along with the improvement of the living standard and the acceleration of the pace of life of people, people have more and more requirements on convenient foods, and the demand of the convenient rice is gradually changed from military use to civil use. At present, self-heating dishes taking chicken as a raw material are less developed, mainly because the process is complex and the operation difficulty is higher. For example, CN106235055A, which discloses bamboo shoot breast widening and diaphragm benefiting quick-frozen chicken meatballs, including pigskin, rice starch, bamboo shoots, low-fat milk, sophora flower, etc.; CN106360398A discloses a chicken luncheon meat, which is added with a specific dietary fiber component, not only reduces the use of additives with food thickening effect, but also does not influence the taste of the luncheon meat, and is rich in dietary fiber and excellent in color. However, the above mentioned methods do not relate to self-heating dishes, so that it is necessary to develop self-heating dishes which are convenient to eat and good in taste, and can be quickly eaten by high-speed rail and airplane, and workers in field and field operations.
Disclosure of Invention
Aiming at the defects of the prior art, the inventor optimizes the raw material formula of the bamboo shoot-chicken processing method on the basis of the traditional bamboo shoot-chicken processing method, so that the dish has longer preservation time and good reheating taste, and provides scientific reference for standardization and large-scale production. The following improvements were mainly made: firstly, bamboo shoots are selected in the aspect of material selection in a matching way with chicken, after high-temperature sterilization and reheating, the shape is kept complete, the taste is still unchanged, and the bamboo shoots have the characteristics of low sugar, low fat and rich plant fiber and are suitable for making; the selection of chicken, preferably chicken breast, is much more tender than chicken leg without curing treatment and the former is easier to handle, so the selection of chicken breast is also important for the curing process. Secondly, in order to make the chicken taste better, the research selects and determines that proper amount of salt, baking soda, olive oil and starch are added during the pickling, wherein the salt has reasonable amount so as to make the chicken have better tenderness by dialysis; the starch is heated and gelatinized in the frying process by a reasonable amount, so that the moisture and the nutrient contents in the chicken are prevented from exuding, and the delicate flavor characteristics of the chicken are ensured; the reasonable amount of baking soda can improve the absorption of nutrient substances in the chicken on the premise of keeping the meat delicious; the chicken is pickled by the olive oil in a reasonable amount, so that the water in the chicken can be kept, the delicate feeling of food can be added, other spices can be baked, and the mouthfeel is enriched; in addition, the curing time is determined, if the curing time is too short, the chicken breast can be more firewood, and the curing time is too long, the chicken is reheated after sterilization, the chicken is easy to scatter, and the integrity is not good.
In the factors influencing the main and auxiliary seasonings of the self-heating bamboo shoot chicken, the adding proportion of the chicken and the bamboo shoot also influences the overall acceptance of the product, and the range of the proportion of the chicken and the bamboo shoot is determined by experiments. Especially, in the frying process, the cooking wine has the main effects of removing the abnormal substances, increasing the freshness, increasing the aroma and increasing the color in the dish making process; the light soy sauce is mainly used for enhancing the freshness and the flavor in the dish making process; the water acts as a solvent, and can dissolve substances such as salt, protein and the like and disperse insoluble starch granules; starch and water are combined to form water starch, and the starch mainly plays a role in fixing juice, adhering seasonings and improving the sensory quality and the mouthfeel of dishes; in addition, seasoning can be added, for example, the coprinus comatus seasoning and the chestnut roast chicken seasoning are used in different proportions, so that the mouthfeel is richer. However, the use amounts of salt, cooking wine, light soy sauce and water are difficult to control, the influence on the sensory quality of the bamboo shoot chicken is also large, and particularly, the processing process of the bamboo shoot chicken relates to the preparation process of the sauce. Therefore, in the formula test, under the condition that other factors are constant, single-factor test analysis is designed, and then an orthogonal test is designed to determine the optimal formula for pickling and frying the bamboo shoot and chicken. Through research and exploration, the self-heating bamboo shoot chicken dish produced by the invention maintains the original flavor, texture, color and nutrition of the dish, is not added with any additive, and has high safety. Can be matched with a self-heating bag and tableware special for food for reheating, still keeps better taste, thereby having the characteristics of convenience, safety, rapidness, short heating time and no place limitation.
The invention is finally completed based on the research and exploration, namely, the preparation method of the self-heating bamboo shoot chicken is provided.
The invention provides a preparation method of self-heating bamboo shoot chicken, which comprises the following steps:
(1) raw material treatment: cutting chicken into small pieces for later use; cutting the bamboo shoots into small segments for later use;
(2) pickling chicken: based on 100g of chicken, pickling the chicken in a pickling material for 8-16h, wherein the pickling material comprises 0.4-0.8% of baking soda, 0.5-1.5% of salt, 0.5-1.5% of starch and 1.0-3.0% of olive oil by weight relative to the chicken;
(3) frying: frying the pickled chicken for later use; stir-frying the bamboo shoots for later use;
(4) preparing sauce for later use;
(5) mixing the parched chicken and bamboo shoot with flavoring juice.
Further, the method also comprises (6) sterilization, and the preferable time and temperature of the sterilization are as follows: sterilizing at 121 deg.C for 15 min. Further, the sterilization step is preceded by the steps of: and a packaging step, preferably packaging according to 150g per bag.
The self-heating bamboo shoot chicken prepared in the way can be stored at room temperature under the condition of vacuum packaging. When eating, it can be reheated by self-heating bag or water bath.
In the specific embodiment, the chicken is preferably chicken breast, and the chicken is cut into small pieces of 1.5 × 1.5 × 1.5cm for later use; cutting bamboo shoot into 1.5cm pieces, preferably alpine bamboo shoot.
When chicken is pickled, on the basis of 100g of chicken, 0.6% of baking soda, 1.0% of salt, 1.0% of starch and 2% of olive oil are added, and the chicken is pickled for 10-14h, most preferably 12 h.
In a preferred embodiment, the specific operation of the frying in the step (3) is as follows: heating 15% vegetable oil in a frying pan, adding ginger and garlic cut into small segments, stir-frying, adding pickled chicken, stir-frying until the chicken is white, and taking out for later use; and (4) after the frying pan is heated, frying the bamboo shoots and taking out for later use. More specifically, shredding ginger, slicing garlic and cutting shallot into small sections for later use, heating 15% vegetable oil in a pot for 20-30s, adding ginger and garlic, stir-frying for 20-30s, adding pickled chicken, stir-frying for 30-40s until the chicken is white, and taking out for later use. More preferably, the chicken frying process further comprises seasonings, especially mixed seasonings, which are preferably added in an amount of 3% to 5%, more preferably 5%. The flavoring can be commercially available flavoring, especially meat flavoring, especially chicken flavoring. Such as Wangzheyi thirteen spices, Taiterale chicken essence seasonings and commonly used seasonings such as pepper, cinnamon, myrcia, tsaoko amomum fruit, liquorice, angelica dahurica, hawthorn, fennel, star anise, anise and the like are compounded, and the seasonings can be blended according to different proportions, so that the taste of the dish is more layered; also, as disclosed in CN106616825A, fungi fresh bone solid flavoring and its preparation method can be selected.
Preferably, the sauce of step (4) comprises the following components: the addition amount of the salt is 0.6 to 1.0 percent, the addition amount of the cooking wine is 5 to 15 percent, the addition amount of the light soy sauce is 5 to 15 percent, the addition amount of the water is 5 to 15 percent, the addition amount of the starch is 0.5 to 1.5 percent, and the components are uniformly mixed. The sauce is heated for 10-15s before use.
In a preferred embodiment, 0.8% salt, 10% light soy sauce, 10% cooking wine, 10% water, 5% flavoring and 1% starch are added.
In another preferred embodiment, 0.4% baking soda, 0.5% salt, 0.5% starch and 1% olive oil are added to the chicken pickling of step (2) for 12 hours. The sauce obtained in the step (4) is 0.8% of salt, 10% of light soy sauce, 10% of cooking wine, 10% of water, 5% of seasoning and 1% of starch;
or adding 0.4% of baking soda, 0.5% of salt, 0.5% of starch and 1% of olive oil into the chicken pickling in the step (2) for pickling for 12 hours. The sauce obtained in the step (4) is 0.8% of salt, 15% of light soy sauce, 10% of cooking wine, 5% of water, 5% of seasoning and 0.5% of starch;
or adding 0.8% of baking soda, 1.5% of salt, 0.5% of starch and 1.5% of olive oil into the chicken pickling in the step (2) for pickling for 12 hours. The sauce obtained in the step (4) comprises 0.8% of salt, 5% of light soy sauce, 5% of cooking wine, 5% of water, 5% of flavoring and 1.5% of starch.
Or adding 0.6% of baking soda, 1.5% of salt, 1.0% of starch and 1% of olive oil into the chicken pickling in the step (2) for pickling for 12 hours. The sauce obtained in the step (4) comprises 1.0% of salt, 15% of light soy sauce, 15% of cooking wine, 5% of water, 3% of flavoring and 1% of starch.
Preferably, the specific operation in the step (5) is that 70-90g of chicken and 40-55g of bamboo shoots are filled in per bag according to 150g, 15-25g of sauce is added, and the bag is cooled and sealed in vacuum. The pre-experiment shows that when the chicken is 100g, the matching is more reasonable when 60% of bamboo shoots are added, and the adding amount of the seasoning for pickling in the front and the adding amount of the seasoning for frying in the subsequent process are added according to the basis of the chicken. However, since 150g of self-heating dish is matched with a fixed amount of rice, and experiments show that 15-25g, preferably 20g, of juice is better matched with rice in the dish, 70-90g of chicken and 40-55g of bamboo shoot are more suitable for bagging, and 80g of chicken and 50g of bamboo shoot are preferably matched.
In addition, the invention also provides the self-heating bamboo shoot chicken obtained by the preparation method of the self-heating bamboo shoot chicken, which further comprises rice and is assembled with a self-heating bag, namely the self-heating convenient box and the like.
The preparation method of the self-heating bamboo shoot chicken dish is simple to operate, and the dish can be prepared by simple frying, bagging and sterilizing. The invention improves the process conditions and parameters in the preparation process of the bamboo shoot chicken meat, so that the obtained bamboo shoot chicken dish has long storage time, good reheating taste and convenient use for people, provides a scientific, safe and health-care preparation method for dish development, and has wide market application prospect. Therefore, the invention provides a basis for developing self-heating dish products and further for the standardized and large-scale production of self-heating dishes.
Drawings
FIG. 1 is a flow chart of a processing technique of bamboo shoot and chicken;
FIG. 2 the effect of baking soda on chicken tenderness;
FIG. 3 the effect of salt on chicken tenderness;
FIG. 4 effect of starch on chicken tenderness;
FIG. 5 Effect of olive oil on chicken tenderness;
FIG. 6 the effect of salt on sauce quality;
FIG. 7(a) the effect of cooking wine on sauce quality;
FIG. 7(b) effect of light soy on sauce quality;
FIG. 7(c) effect of water on flavor quality;
FIG. 8 impact of starch on sauce quality;
figure 9 effect of mixing seasonings on sauce quality.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further explained by combining the research process and the specific implementation mode of the invention. Among them, the bamboo shoots used in the following experiments and examples were alpine fine bamboo shoots, and the chicken used was chicken breast meat, which was purchased from shin-shou Shuanghui GmbH.
Wherein the sensory evaluation standard of the finished bamboo shoot chicken product shown in the table 1 is adopted.
TABLE 1 sensory evaluation criteria for bamboo shoot-chicken finished products
Firstly, single-factor test design:
1. chicken pickling process
(1) Selection of sodium bicarbonate addition amount: the experiment results are shown in figure 2, and 0%, 0.2%, 0.4%, 0.6%, 0.8% and 1% of baking soda by weight percentage are respectively added into the chicken breast to prepare dishes.
As can be seen from FIG. 2, the addition of baking soda has a certain effect on dishes. Within a certain range, as the addition amount of the baking soda is increased, the sensory score of the dish tends to increase first. When the addition amount of the baking soda is 0.6%, the sensory score of the dish is the maximum; the sensory score of the dish is reduced along with the increase of the weight of the baking soda, so the quality of the dish is better when the adding amount of the baking soda is 0.4-0.8%.
(2) Selection of the addition amount of table salt: the table salt is added into the chicken breast meat respectively in the weight percentage of 0 percent, 0.5 percent, 1 percent, 1.5 percent and 2 percent to prepare dishes, and the experimental result is shown in figure 3.
From figure 3 it can be seen that the amount of salt added has a certain effect on the dishes. The sensory score increased and then decreased as the amount of salt added increased, and was the greatest when the amount of salt added was 1.0%. The reason is that the salinity is moderate due to the flavor fixing effect of the salt, and on the other hand, the tenderness of the chicken breast is determined due to the dialysis effect of the salt, because the salt can increase the electrostatic charge on the surface of the chicken breast, generate the dialysis effect on the chicken, cause protein molecules in the chicken breast to absorb water and expand, increase the volume, dissolve out the salt-soluble protein, continuously increase and thicken the salt-soluble protein, and then permeate the salt-soluble protein into the chicken meat through cell membranes. However, when the amount of common salt added is more than 1.0%, the taste of chicken becomes salty, while the protein molecules in the raw material are in a hypertonic state due to the high permeability, and the water in the raw material is discharged, so that the raw material becomes tough. Therefore, the quality of the dish is better when the adding amount of the salt is 0.5 to 1 percent. (3) Selection of starch addition amount: the dishes are prepared by adding 0%, 0.5%, 1%, 1.5% and 2% of starch in percentage by weight into chicken respectively, and the experimental result is shown in figure 4.
The starch is used in the pickling process because the starch is heated and gelatinized in the frying process, so that the water and nutrient contents in the chicken are prevented from seeping out, the delicate flavor characteristics of the chicken are ensured, and meanwhile, the seasoning can be adhered to the surface of the sized chicken by virtue of the gelling force, so that the finished dish is more tasty, and the shape of the raw material is kept. As can be seen from figure 4, in a certain range, as the addition amount of the starch is increased, the sensory score of the dish tends to increase firstly and then decrease, so that the quality of the dish is better when the addition amount of the starch is 0.5-1.5%.
(4) Selection of the addition amount of olive oil: the dishes are prepared by adding 0%, 0.5%, 1%, 1.5% and 2% of olive oil in the chicken respectively according to the weight percentage, and the experimental result is shown in figure 5.
Before cooking, the chicken is pickled by using the olive oil, so that the water in the chicken is kept, the delicate feeling of food can be added, other spices can be baked, and the mouthfeel is enriched. As can be seen from figure 5, in a certain range, as the addition amount of the olive oil increases, the sensory score of the dish shows a trend of rising first, so that the quality of the dish is better when the addition amount of the olive oil is 1% -2%.
The results of the above experiments, the levels of the factors for curing with chicken are shown in Table 2.
TABLE 2 Chicken curing factor horizon
2. Sauce process
(1) Selection of the addition amount of table salt: the table salt is added into chicken meat respectively at the weight percentage of 0%, 0.2%, 0.4%, 0.6%, 0.8% and 1% to prepare dishes, and the experimental result is shown in figure 6.
As can be seen from FIG. 6, as the addition amount of salt increases, the sensory score increases first and then decreases, and when the addition amount of salt is 0.8, the sensory score is the largest because of the taste-fixing effect of salt, the dish salinity is moderate, as the addition amount of salt continues to increase, the dish salinity increases, the sensory score decreases, and therefore the dish quality is better when the addition amount of salt is 0.6% -1%.
(2) Selecting the addition amounts of cooking wine, light soy sauce and water: cooking wine, light soy sauce and water are respectively added into chicken to prepare dishes according to the weight percentages of 0%, 5%, 10%, 15% and 20%, and the experimental result is shown in figure 7.
As shown in fig. 7(a), as the addition amount of the cooking wine increased, the sensory score increased and then decreased, and the sensory was the most excellent at 10%. The cooking wine has the main effects of removing abnormal taste, increasing freshness, increasing aroma and increasing color in the process of making dishes. Adding a proper amount of cooking wine, dissolving the peculiar smell substances in the chicken by alcohol, and volatilizing the peculiar smell substances in the heating process to achieve the aim of removing the peculiar smell; the alcohol can dissolve fat, increase permeability of cell membrane, enlarge permeability, and help flavor-developing substance to enter into raw material to play a flavor-developing role. The cooking wine contains sugar, ester and alcohol and has color, and can add flavor, aroma and color to dishes; meanwhile, amino acid contained in the cooking wine is combined with salt to generate amino acid sodium salt, and the amino acid sodium salt is fused with the aroma of chicken to promote the chicken to have tender and delicious meat. Under the condition of heating, the amino acid can react with the saccharides to generate substances with fragrance, color and the like, so that the fragrance and the color of the chicken are enhanced. When the addition amount of the cooking wine is less than 10%, the peculiar smell of chicken cannot be removed due to small amount, and the fragrance of the cooking wine is insufficient. However, when the addition amount of the cooking wine is more than 10%, the peculiar smell of the chicken is removed, but the taste of the cooking wine covers the delicate flavor of the chicken. So the sensory score is optimal when 10% cooking wine is added.
The light soy sauce is produced by using soybean flour as main material, inoculating corresponding yeast and fermenting in the natural environment, and has the functions of increasing freshness and increasing taste. As can be seen from fig. 7(b), as the amount of light soy sauce added increases, the sensory score of the dish increases first and then decreases, and when the amount of light soy sauce added is 10%, the sensory evaluation is excellent.
In the process of making meat dish, water plays the role of solvent, which can dissolve substances such as salt, protein and the like, and disperse insoluble starch granules to enable the starch granules to be uniformly adhered to the surface of raw meat; in addition, water also has a soaking effect, and the water and meat protein are hydrated, so that the tenderness of the meat protein is increased, and therefore, proper water needs to be added in the seasoning process. As can be seen from fig. 7(c), as the amount of water added increases, the sensory score also increases, and the sensory is optimal when the amount of water added reaches 10%, since water is completely absorbed by the muscle and excessive water is not absorbed by the product due to the appropriate amount of water added. After water is added into the product, water molecules and hydrophilic functional groups generate hydration, so that water is firmly adsorbed on protein, the water content of muscles is increased, and the texture of the heated finished product is soft and tender. The sensory score was highest at 10% water addition.
(3) Selection of starch addition amount: the dishes are prepared by adding 0%, 0.5%, 0.1%, 1.5% and 2% of starch in percentage by weight into chicken respectively, and the experimental result is shown in figure 8.
Starch and water are combined to form water starch, and the starch mainly plays a role in fixing juice, adhering seasonings and improving the sensory quality and the mouthfeel of dishes. As can be seen from FIG. 8, in a certain range, as the addition amount of starch increases, the sensory score of the dish tends to increase first and then decrease, so that the quality of the dish is better when the addition amount of starch is 0.5-1.5%.
(4) Selection of the addition amount of the mixed seasoning: dishes are prepared by adding 0%, 1%, 2%, 3%, 4% and 5% of seasonings according to weight percentage to chicken respectively, and the experimental result is shown in figure 9. Wherein, the adopted seasonings are disclosed by Fox food company and provided as the following two seasonings: 1. coprinus comatus chicken seasoning (type 41104C) mainly comprises the following components: spices, mushroom powder, monosodium glutamate, glucose, edible salt, maltodextrin, soy sauce powder, white granulated sugar, edible essence and flavor nucleotide disodium; 2. the chestnut roast chicken seasoning (model 41101C) mainly comprises the following components: spices, edible salt, monosodium glutamate, white granulated sugar, glucose, maltodextrin, chestnut powder, yeast extract, edible essence, soy sauce powder and flavor nucleotide disodium (the latter seasonings are also used for experiments).
As can be seen from figure 9, in a certain range, as the adding amount of the seasoning is increased, the sensory score of the dish tends to increase first, so that the quality of the dish is better when the adding amount of the seasoning is 3% -5%.
The results of the sauce process experiments are shown in table 4.
TABLE 4 sauce factor level table
II, orthogonal experiment design:
1. optimization of pickling process
The optimal process for pickling chicken in the self-heating bamboo shoot chicken dish is optimized by combining the results of the single-factor experiment and utilizing an orthogonal experiment design, 4 factors of sodium bicarbonate addition, salt addition, starch addition and olive oil addition are selected as independent variables, and a 4-factor three-level orthogonal experiment is designed to determine the optimal process for pickling chicken, wherein the factor levels are shown in table 2.
The data was input through the sps data processing software to design orthogonal experiments, and the results are shown in table 3. Comparing the R values of the 4 factors in the test, the sequence of the influence factors is A > C > D > B, namely, the addition of the baking soda has the greatest influence on the mouthfeel of the chicken after pickling, the addition of the starch and the olive oil is the second, and the addition of the salt is the last, as can be seen from the table 3. Taken together, the best combination for pickling bamboo chicken can be found from Table 3 as A2B2C2D3The chicken curing formula comprises (by weight percent) 0.6% of baking soda, 1% of salt, 1% of starch and 2% of olive oil for curing for 12 hours.
Results of the chicken curing orthogonal experiments are shown in table 3.
TABLE 3 orthogonal experimental results for chicken curing
2. Sauce process optimization
The optimal process for pickling chicken in the self-heating bamboo shoot chicken dish is optimized by combining the results of single-factor experiments and utilizing orthogonal experiments, 6 factors of salt, cooking wine, light soy sauce, water, starch and special mixed seasonings are used as independent variables, and 6-factor three-level orthogonal experiments are designed to determine the optimal process for the sauce, wherein the factor levels are shown in table 4.
The data was input through the sps data processing software to design orthogonal experiments, and the results are shown in table 5. Comparing the R values of the 6 factors in the test, it can be seen from Table 5 that the order of the influence factors is A > C > B > E > F > D, the instant salt has the greatest influence on the taste of the dish, the light soy sauce and the cooking wine are added, the starch is added, and the seasoning and the water have the least influence. Taken together, the best combination for pickling bamboo chicken can be found from Table 5 as A2B2C2D2E2F3Therefore, the optimal formula of the sauce is 0.8% of salt, 10% of light soy sauce, 10% of cooking wine, 10% of water, 5g of seasoning (taking a mixed seasoning of 4% of coprinus comatus seasoning and 1% of roasted chicken with Chinese chestnut as an example) and 1% of starch.
The results of the sauce process optimization orthogonal experiments are shown in table 5.
TABLE 5 orthogonal sauce test results
Verification of three-dimensional and orthogonal experiments
According to the optimal combination: the chicken curing formula comprises the following components: 0.6% baking soda, 1% salt, 1% starch and 2% olive oil for 12 hours. The formula of the stir-fried sauce is that 0.8% of salt, 10% of light soy sauce, 10% of cooking wine, 10% of water, 5% of seasoning (4% of coprinus comatus seasoning and 1% of chestnut roasted chicken seasoning) and 1% of starch are used for preparing dishes, the sensory score of the dish of the self-heating bamboo shoot, chicken shoot and bamboo shoot is measured to be 85.7, which is higher than that of other experimental groups, and the optimal result of the orthogonal experimental group is correct.
The process conditions of the self-heating bamboo shoot chicken dish, the formula of chicken curing (code taste sizing), are determined through single factor and orthogonal tests: 0.6% baking soda, 1% salt, 1% starch and 2% olive oil for 12 hours. The formula of the stir-fried sauce comprises 0.8% of salt, 10% of light soy sauce, 10% of cooking wine, 10% of water, 5g of seasonings (4% of coprinus comatus seasoning and 1% of chestnut roasted chicken seasoning) and 1% of starch. The dishes made under the condition have bright, uniform and consistent color and good quality.
Examples
Based on the above research results, the present invention provides the following specific examples, the basic flow of which is shown in fig. 1.
The invention is further illustrated, but not limited, by the following specific examples.
Example 1:
the self-heating bamboo shoot chicken dish is prepared according to the following steps:
(1) raw material treatment: taking out chicken breast from-20 deg.C refrigerator, thawing at 4 deg.C, washing with clear water for 3-4 times, and cutting into small pieces of 1.5 × 1.5 × 1.5 cm; cleaning the fine bamboo shoots in the mountain for 3-4 times, and cutting into small segments of 1.5cm for later use.
(2) Pickling chicken breast: 0.6% baking soda, 1% salt, 1% starch and 2% olive oil were added to the chicken for pickling for 12 hours, wherein the percentages are based on the weight of the chicken (the same below).
(3) Frying: shredding ginger, slicing garlic and cutting scallion into small sections for later use, heating 15% vegetable oil in a pot for 20-30s, adding ginger and garlic, stir-frying for 20-30s, adding pickled chicken, stir-frying for 30-40s until the chicken is white, and taking out for later use; then adding 60% bamboo shoots into the hot pot, stir-frying for 20-30s, and taking out for later use.
(4) Sauce preparation: adding 0.8% of salt, 10% of light soy sauce, 10% of cooking wine, 10% of water, 5% of flavoring (4% of coprinus comatus flavoring and 1% of chestnut roasted chicken flavoring) and 1% of starch, mixing, heating for 10-15s, and stopping heating for use.
(5) Bagging: adding 20g of flavoring juice into 80g of meat and 50g of bamboo shoot per bag, cooling, and vacuum sealing to obtain 150g of meat and bamboo shoot per bag.
(6) And (3) sterilization: the sterilization time and temperature were: sterilizing at 121 deg.C for 15 min.
(7) And (3) storage: storing at room temperature.
(8) Reheating: reheating is performed using a self-heating bag or a water bath.
Sensory evaluation was performed with reference to the evaluation methods and criteria of table 1. After the dish prepared by the process is reheated, the chicken is uniform in color and luster, and the raw materials are clear in layers; no peculiar smell, rich aroma, soft and delicious taste, smooth and tender chicken and tasty and refreshing bamboo shoots.
Example 2:
a self-heating bamboo shoot chicken dish was prepared in the manner of example 1, but in which the amount of the mixed seasoning added was changed to 3% (2.4% coprinus comatus seasoning + 0.6% chestnut roast chicken seasoning).
After the self-heating bamboo shoot chicken dish prepared by the process is reheated, the chicken is uniform in color and luster, and the raw material layers are clear; no peculiar smell, strong fragrance, smooth and tender chicken and tasty bamboo shoots.
Example 3:
a self-heating bamboo shoot chicken dish was prepared as in example 1, but the raw materials were:
pickling: adding 0.6% of baking soda, 1% of salt, 1% of starch and 2% of olive oil, and pickling for 12 hours. The sauce is as follows: 1.0% of salt, 10% of light soy sauce, 10% of cooking wine, 10% of water, 5% of seasonings (4% of coprinus comatus seasoning and 1% of roasted chicken with Chinese chestnut seasoning) and 1% of starch.
After the self-heating bamboo shoot chicken dish prepared by the process is reheated, the chicken is uniform in color and luster, and the raw material layers are clear; no peculiar smell, strong fragrance, smooth and tender chicken and tasty bamboo shoots.
Example 4:
a self-heating bamboo shoot chicken dish was prepared in the manner of example 3, but only the amount of cooking wine added was changed to 10%.
After the self-heating bamboo shoot chicken dish prepared by the process is reheated, the chicken is uniform in color and luster, and the raw material layers are clear; no peculiar smell, strong fragrance, smooth and tender chicken and tasty bamboo shoots.
Example 5:
a self-heating bamboo shoot chicken dish was prepared as in example 1, but the raw materials were:
pickling: 0.8% baking soda, 1.5% salt, 0.5% starch and 1.5% olive oil for 12 hours. The sauce is as follows: 0.8% of salt, 5% of light soy sauce, 5% of cooking wine, 5% of water, 5% of seasonings (4% of coprinus comatus seasoning and 1% of roasted chicken with Chinese chestnut seasoning) and 1.5% of starch.
After the self-heating bamboo shoot chicken dish prepared by the process is reheated, the chicken is uniform in color and luster, and the raw material layers are clear; the strong fragrance is enough, the chicken is smooth and tender, and the bamboo shoots are tasty and refreshing.
Example 6:
a self-heating bamboo shoot chicken dish was prepared as in example 1, but the raw materials were:
pickling: 0.6% baking soda, 1.5% salt, 1.0% starch and 1% olive oil for 12 hours. The sauce is as follows: 1.0% of salt, 15% of light soy sauce, 15% of cooking wine, 5% of water, 3% of seasonings (2.4% of coprinus comatus seasoning and 0.6% of chestnut roasted chicken seasoning) and 1% of starch.
After the self-heating bamboo shoot chicken dish prepared by the process is reheated, the chicken is uniform in color and luster, and the raw material layers are clear; the strong fragrance is sufficient, the chicken is smooth and tender, the bamboo shoots are tasty and refreshing, and the overall acceptance is high.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (10)
1. A preparation method of self-heating bamboo shoot chicken comprises the following preparation steps:
(1) raw material treatment: cutting chicken into pieces for later use; cutting bamboo shoots into segments for later use;
(2) pickling chicken: pickling chicken in a pickling material for 8-16h, wherein the pickling material comprises, by weight relative to the chicken, 0.4% -0.8% of baking soda, 0.5% -1.5% of salt, 0.5% -1.5% of starch and 1.0% -3.0% of olive oil; wherein the chicken is preferably chicken breast;
(3) frying: frying the pickled chicken for later use; parching bamboo shoot, preferably fine high mountain bamboo shoot;
(4) preparing sauce for later use, wherein the sauce comprises the following components in parts by weight relative to chicken: the adding amount of the salt is 0.6 to 1.0 percent, the adding amount of the cooking wine is 5 to 15 percent, the adding amount of the light soy sauce is 5 to 15 percent, the adding amount of the water is 5 to 15 percent, the adding amount of the starch is 0.5 to 1.5 percent, and the components are uniformly mixed for standby;
(5) mixing the parched chicken meat and bamboo shoot with flavoring juice, preferably taking 70-90g chicken meat and 40-55g bamboo shoot per 150g, adding 15-25g flavoring juice, more preferably mixing chicken meat 80g and bamboo shoot 50g, and adding 20g flavoring juice.
2. The method for preparing self-heating bamboo shoot chicken as claimed in claim 1, wherein the method comprises the following steps:
further, the method also comprises the following steps:
(6) sterilization, preferably the time and temperature of said sterilization are: sterilizing at 121 deg.C for 15 min;
further, the sterilization step is preceded by the steps of: and a packaging step, preferably packaging according to 150g per bag.
3. The method for preparing self-heating bamboo shoot chicken as claimed in claim 1, wherein the method comprises the following steps: the step (1) is to cut chicken into small blocks of 1.5 multiplied by 1.5cm for later use; cutting bamboo shoot into 1.5cm pieces.
4. The method for preparing self-heating bamboo shoot chicken as claimed in claim 1, wherein the method comprises the following steps:
in the chicken pickling in the step (2), the adding amount of baking soda is 0.6%, the adding amount of salt is 1.0%, the adding amount of starch is 1.0%, the adding amount of olive oil is 2%, and the chicken pickling time is 10-14h, most preferably 12 h.
5. The method for preparing self-heating bamboo shoot chicken as claimed in claim 1, wherein the method comprises the following steps:
the specific operation of the frying in the step (3) is as follows: adding vegetable oil accounting for 15% of the weight of the chicken into a frying pan, heating, adding ginger and garlic cut into small sections, stir-frying, adding pickled chicken, stir-frying until the chicken is white, and taking out for later use; heating the bamboo shoots in a frying pan, and frying the bamboo shoots for later use;
more specifically, shredding ginger, slicing garlic and cutting shallot into small sections for later use, heating 15% vegetable oil in a pot for 20-30s, adding ginger and garlic, stir-frying for 20-30s, adding pickled chicken, stir-frying for 30-40s until the chicken is white, and taking out for later use.
6. The method for preparing self-heating bamboo shoot chicken as claimed in claim 5, wherein the method comprises the following steps:
the sauce in the step (4) comprises the following components: the adding amount of the table salt is 0.6-1.0%, the adding amount of the cooking wine is 5-15%, the adding amount of the light soy sauce is 5-15%, the adding amount of the water is 5-15%, and the adding amount of the starch is 0.5-1.5%, and the table salt, the cooking wine and the light soy sauce are uniformly mixed for later use, and more specifically, the sauce is heated for later use 10-15s before use.
7. The method for preparing self-heating bamboo shoot chicken as claimed in claim 6, wherein the method comprises the following steps:
the seasoning juice in the step (4) is further added with 3 to 5 percent of seasoning, preferably mixed seasoning, and more preferably added with 5 percent of seasoning.
8. The method for preparing self-heating bamboo shoot chicken as claimed in claim 6, wherein the method comprises the following steps:
the sauce obtained in the step (4) comprises the following components in parts by weight relative to chicken: 0.8% of table salt, 10% of light soy sauce, 10% of cooking wine, 10% of water, 5% of seasoning and 1% of starch.
9. The method for preparing self-heating bamboo shoot chicken as claimed in claim 1, wherein the method comprises the following steps:
adding 0.4% of baking soda, 0.5% of salt, 0.5% of starch and 1% of olive oil into the chicken pickling in the step (2) for pickling for 12 hours; the sauce obtained in the step (4) is 0.8% of salt, 10% of light soy sauce, 10% of cooking wine, 10% of water, 5% of seasoning and 1% of starch;
or adding 0.4% of baking soda, 0.5% of salt, 0.5% of starch and 1% of olive oil into the chicken pickling in the step (2) for pickling for 12 hours; the sauce obtained in the step (4) is 0.8% of salt, 15% of light soy sauce, 10% of cooking wine, 5% of water, 5% of seasoning and 0.5% of starch;
or adding 0.8% of baking soda, 1.5% of salt, 0.5% of starch and 1.5% of olive oil into the chicken pickling in the step (2) for pickling for 12 hours; the sauce obtained in the step (4) is prepared by frying 0.8% of salt, 5% of light soy sauce, 5% of cooking wine, 5% of water, 5% of seasonings and 1.5% of starch;
or adding 0.6% of baking soda, 1.5% of salt, 1.0% of starch and 1% of olive oil into the chicken pickling in the step (2) for pickling for 12 hours; and (4) frying the sauce obtained in the step (4) by using 1.0% of salt, 15% of light soy sauce, 15% of cooking wine, 5% of water, 3% of seasoning and 1% of starch.
10. The self-heated bamboo shoot chicken obtained by the method for preparing self-heated bamboo shoot chicken according to any one of claims 1 to 9, further comprising cooked rice, and combined with the self-heating pack.
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Application publication date: 20201229 |