CN112155175A - Method for making chicken product - Google Patents
Method for making chicken product Download PDFInfo
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- CN112155175A CN112155175A CN202011141760.6A CN202011141760A CN112155175A CN 112155175 A CN112155175 A CN 112155175A CN 202011141760 A CN202011141760 A CN 202011141760A CN 112155175 A CN112155175 A CN 112155175A
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- Prior art keywords
- chicken
- meat
- rolling
- product
- kneading
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 141
- 238000000034 method Methods 0.000 title claims abstract description 55
- 235000013372 meat Nutrition 0.000 claims abstract description 179
- 239000000047 product Substances 0.000 claims abstract description 142
- 239000002994 raw material Substances 0.000 claims abstract description 107
- 239000000463 material Substances 0.000 claims abstract description 83
- 238000005096 rolling process Methods 0.000 claims abstract description 79
- 238000004898 kneading Methods 0.000 claims abstract description 68
- 238000005554 pickling Methods 0.000 claims abstract description 38
- 150000001875 compounds Chemical class 0.000 claims abstract description 33
- 239000002562 thickening agent Substances 0.000 claims abstract description 28
- 238000007599 discharging Methods 0.000 claims abstract description 8
- 238000013138 pruning Methods 0.000 claims abstract description 3
- 238000007710 freezing Methods 0.000 claims description 12
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- 235000020995 raw meat Nutrition 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 102000011632 Caseins Human genes 0.000 claims description 7
- 108010076119 Caseins Proteins 0.000 claims description 7
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- 108010084695 Pea Proteins Proteins 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims description 7
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 7
- 229940029339 inulin Drugs 0.000 claims description 7
- 235000019702 pea protein Nutrition 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 238000012216 screening Methods 0.000 claims description 7
- 239000011265 semifinished product Substances 0.000 claims description 7
- 229940080237 sodium caseinate Drugs 0.000 claims description 7
- 230000005540 biological transmission Effects 0.000 claims description 2
- 229910052751 metal Inorganic materials 0.000 claims description 2
- 239000002184 metal Substances 0.000 claims description 2
- 238000009938 salting Methods 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 20
- 239000012467 final product Substances 0.000 abstract description 12
- 235000013330 chicken meat Nutrition 0.000 description 127
- 239000000843 powder Substances 0.000 description 55
- 239000007788 liquid Substances 0.000 description 28
- 239000004365 Protease Substances 0.000 description 15
- 229940079919 digestives enzyme preparation Drugs 0.000 description 15
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 14
- 239000008280 blood Substances 0.000 description 12
- 210000004369 blood Anatomy 0.000 description 12
- 238000001125 extrusion Methods 0.000 description 11
- 235000013305 food Nutrition 0.000 description 11
- 238000010257 thawing Methods 0.000 description 10
- 210000001519 tissue Anatomy 0.000 description 10
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 7
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 7
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 7
- 229940048086 sodium pyrophosphate Drugs 0.000 description 7
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- 108010014251 Muramidase Proteins 0.000 description 5
- 102000016943 Muramidase Human genes 0.000 description 5
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 5
- 235000003143 Panax notoginseng Nutrition 0.000 description 5
- 241000180649 Panax notoginseng Species 0.000 description 5
- 102000016387 Pancreatic elastase Human genes 0.000 description 5
- 108010067372 Pancreatic elastase Proteins 0.000 description 5
- 108090000526 Papain Proteins 0.000 description 5
- 108091005804 Peptidases Proteins 0.000 description 5
- 241000286209 Phasianidae Species 0.000 description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 5
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 5
- 102000019197 Superoxide Dismutase Human genes 0.000 description 5
- 108010012715 Superoxide dismutase Proteins 0.000 description 5
- 108060008539 Transglutaminase Proteins 0.000 description 5
- 241000234314 Zingiber Species 0.000 description 5
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- 229940088598 enzyme Drugs 0.000 description 5
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 5
- 229940009714 erythritol Drugs 0.000 description 5
- 235000019414 erythritol Nutrition 0.000 description 5
- 239000000835 fiber Substances 0.000 description 5
- 235000019836 ficin Nutrition 0.000 description 5
- POTUGHMKJGOKRI-UHFFFAOYSA-N ficin Chemical compound FI=CI=N POTUGHMKJGOKRI-UHFFFAOYSA-N 0.000 description 5
- 235000008397 ginger Nutrition 0.000 description 5
- 229940116332 glucose oxidase Drugs 0.000 description 5
- 235000019420 glucose oxidase Nutrition 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
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- 235000019421 lipase Nutrition 0.000 description 5
- 229940040461 lipase Drugs 0.000 description 5
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- 229940055729 papain Drugs 0.000 description 5
- 235000019834 papain Nutrition 0.000 description 5
- 235000019419 proteases Nutrition 0.000 description 5
- 235000013599 spices Nutrition 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
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- 102000003601 transglutaminase Human genes 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 238000003860 storage Methods 0.000 description 4
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- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 150000003904 phospholipids Chemical class 0.000 description 2
- 208000010392 Bone Fractures Diseases 0.000 description 1
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- 235000014347 soups Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
Classifications
-
- 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
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- 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
-
- 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
- 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
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for preparing chicken products, which comprises the following steps of S10, raw material pretreatment: pruning the raw material chicken into meat blocks with preset specifications; s20, preparing small materials; s30, rolling and kneading: adding the meat blocks and the small materials into rolling and kneading equipment, wherein the temperature of the meat blocks is controlled to be 0-4 ℃, the temperature of the small materials is controlled to be 4-8 ℃, and rolling and kneading are carried out for 55-65 minutes in a vacuum state; s40, secondary rolling and kneading: adding a compound thickening agent into rolling equipment, rolling and kneading for 2-7 minutes in a non-vacuum environment, and discharging the meat paste at the temperature of 3-8 ℃ for later use; s50, filling and pickling: and (5) filling and pickling the meat stuffing obtained in the step (S40) in a vacuum environment to obtain a finished product. The method for making the chicken product can improve the taste and the section effect of the product and improve the internal structure of the product, thereby tenderizing the product obtained by the scheme and obtaining the final product with tender taste.
Description
Technical Field
The invention relates to the field of meat product processing, in particular to a chicken product making method.
Background
The chicken has high protein content, multiple varieties, high digestibility, and can be easily absorbed by human body, and has effects of enhancing physical strength and strengthening body. The chicken contains phospholipids which have important effects on the growth and development of human bodies, and is one of important sources of fat and phospholipids in Chinese dietary structures.
The chicken can be made into chicken rolls, which are popular convenient meat products popular with consumers and can be directly used for hot pot, sliced meat soup and the like. However, the existing chicken rolls made of chicken products have poor fat or uneven fat and are hard or not good in chewing feeling, so that a processing method capable of improving the quality, structure and flavor of the chicken products needs to be invented, so that the chicken rolls made of the processed chicken products have tender mouthfeel and unique flavor.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides the method for making the chicken product which has more delicate mouthfeel.
The technical scheme adopted by the invention for solving the technical problems is as follows: the preparation method of the chicken product comprises the following steps,
s10, raw material pretreatment: pruning the raw material chicken into meat blocks with preset specifications;
s20, preparing small materials, wherein the small materials comprise the following raw materials in parts by weight: 15-20 parts of edible salt, 20-28 parts of sodium caseinate, 3-7 parts of pea protein, 15-22 parts of inulin and 28-38 parts of seasoning;
s30, rolling and kneading: adding the meat blocks and the small materials into rolling and kneading equipment, wherein the temperature of the meat blocks is controlled to be 0-4 ℃, the temperature of the small materials is controlled to be 4-8 ℃, and rolling and kneading are carried out for 55-65 minutes in a vacuum state;
s40, secondary rolling and kneading: adding a compound thickening agent into rolling equipment, rolling and kneading for 2-7 minutes in a non-vacuum environment, and discharging the meat paste at the temperature of 3-8 ℃ for later use;
s50, filling and pickling: and (5) filling and pickling the meat stuffing obtained in the step (S40) in a vacuum environment to obtain a finished product.
Further, step S60 is included, wherein: and (5) freezing and cutting the finished product obtained in the step S50 to prepare the chicken rolls.
Further, the raw chicken comprises black chicken.
Further, before the step S10, the method further includes the following steps:
s100, unfreezing the frozen raw material chicken at 14-15 ℃ for 12-15 hours, and controlling the central temperature of the unfrozen raw material chicken at 0-4 ℃;
s101, screening the meat blocks smaller than the preset specification and directly entering the step S30.
Further, in the step S30, the vacuum degree of the kneading and rolling under the vacuum state is-0.08 to-0.06 MPa.
Further, in the steps S30 and S40, the rotation speed of the kneading device is 5 to 9 revolutions.
Further, in the step S50, the filling includes filling the finished product into the sausage casing, wherein the vacuum degree during the filling is between-1 MPa and-0.94 MPa.
Further, in the step S50, the pickling includes pickling the filled semi-finished product at a temperature of 0 to 4 ℃ for 12 to 16 hours.
Further, before step S10, the method further includes performing X-ray machine, metal detector and transmission light selection on the raw meat.
The method for preparing the chicken product comprises the steps of trimming the raw material chicken according to specifications, putting the trimmed raw material chicken into a tumbling machine, turning meat blocks up and down in a roller under the vacuum environment of the tumbling machine by combining proper rotating speed and utilizing the principle of physical impact, taking part of the meat blocks to a high position, then falling freely and impacting the meat blocks at a low position. Since the rotation is continuous, each piece of meat has the opportunity to tumble over itself, rub against each other, and strike each other. Thus, the meat can soften the original hard meat, the muscle tissue is relaxed, the kneading liquid is easy to permeate and diffuse, the meat color is uniform, and the mixing function is achieved. Because of continuous rolling and mutual extrusion, the rolling liquid is fully absorbed by the meat, the binding force and the elasticity of the meat are enhanced, so that the taste and the section effect of the product are improved, the internal structure of the product is improved, the tenderization of the product obtained by the scheme is realized, and the taste of the obtained final product is tender. The black-bone chicken roll prepared by taking the chicken product prepared by the method as the raw material has tender mouthfeel and rich layers, and is easier to taste after being boiled and boiled.
Detailed Description
In order to more clearly understand the technical features, objects, and effects of the present invention, specific embodiments of the present invention will now be described in detail.
Example 1
The method for preparing the chicken product is used for preparing the chicken product which takes the black-bone chicken as the main raw material, and certainly, in other embodiments, the chicken product can also be prepared by taking local chicken, pheasant and the like as the raw materials. The manufacturing method comprises the following steps.
Preparing raw materials: s100, unfreezing the frozen raw material chicken at 14 ℃ for 15 hours, and controlling the central temperature of the unfrozen raw material chicken at 0 ℃; s100, screening the meat blocks smaller than the preset specification and directly entering the step S30. After thawing, checking whether the raw material mechanism has peculiar smell and foreign matters, and the condition of extravasated blood, the meat block with the peculiar smell and the comminuted extravasated blood needs to be trimmed.
After the steps, the method goes to step S10, raw material pretreatment: the raw material chicken meat which is larger than the preset specification is trimmed into meat blocks with the preset specification.
S20, preparing small materials, wherein the small materials comprise the following raw materials in parts by weight: 15-20 parts of edible salt, 20-28 parts of sodium caseinate, 3-7 parts of pea protein, 15-22 parts of inulin and 28-38 parts of seasoning. The flavoring comprises erythritol, five spice powder, cardamom powder, star anise powder, sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate, sodium bicarbonate, rhizoma Alpiniae Officinarum powder, radix Angelicae Dahuricae powder, fructus Foeniculi powder, fructus Zanthoxyli powder, cortex Cinnamomi powder, herba Senecionis Scandentis powder, herba Alii Fistulosi powder and Notoginseng radix powder. Of course, in other embodiments, step S20 may be performed first to prepare small material, then the small material is thawed and the raw chicken is trimmed, and there is no strict order limitation for steps S20 and S10.
S30, rolling and kneading: and adding the meat blocks and the small materials into rolling and kneading equipment, wherein the temperature of the meat blocks is controlled to be 4 ℃, the temperature of the small materials is controlled to be 4 ℃, rolling and kneading are carried out for 55 minutes under a vacuum state, and the vacuum degree is-0.08 MPa. The raw material temperature is high, the product is not fresh after being oxidized, the raw material meat temperature is low, the product thawing effect is poor, small liquid cannot be fully absorbed, the taste is poor, the raw material is kept at the temperature of 0-4 ℃ which is the temperature of fresh meat, and the taste and color are optimal. The temperature of the small material is controlled to be 4-8 ℃, the influence on the raw material is minimal, the temperature can ensure that the raw material and the small material are fully and uniformly mixed, and the small material molecules can be absorbed by the raw material as soon as possible.
S40, secondary rolling and kneading: and adding a compound thickening agent into the rolling and kneading equipment, rolling and kneading for 7 minutes in a non-vacuum environment, and discharging the minced meat at the temperature of 3 ℃ for later use. In the step, the meat roll can be more bonded by the compound thickening agent, meanwhile, the meat roll is rolled and kneaded in a non-vacuum state, the meat roll can be more bonded by the compound thickening agent, the permeation of the pickling liquid is accelerated, the pickled meat falls down by utilizing the principle of physical impact, the meat tissue is kneaded, the tissue structure of the meat is damaged, the meat quality is loosened, the fiber is broken, the permeation speed is greatly increased, the injected pickling liquid can be uniformly distributed in the meat, and the tenderness of the product is improved. Preferably, the compound thickener is a compound enzyme preparation. The enzyme preparations for Chinese food are various, and the enzyme preparations commonly used in the food processing process mainly comprise the following ingredients: papain, transglutaminase, elastase, lysozyme, lipase, glucose oxidase, isoamylase, cellulase, superoxide dismutase, bromelin, ficin, ginger protease, etc., in this embodiment, the compound thickener is selected from the above enzyme preparations. The temperature of 3-8 ℃ is controlled to ensure that the meat and the small materials are fully kneaded, and the small materials absorb components such as water, starch and the like to form sticky substances due to mutual friction, impact and extrusion among meat blocks during rolling and kneading, so that different meat blocks can be stuck together, and the effect of improving the binding property can be achieved. In steps S30 and S40, the rotation speed of the two-time kneading, rolling and kneading apparatus is 5 revolutions.
S50, filling and pickling: and (5) filling and pickling the meat stuffing obtained in the step (S40) in a vacuum environment to obtain a finished product. The filling comprises filling the final product into sausage casing, wherein the vacuum degree is-1 MPa. The pickling comprises pickling the filled semi-finished product at 0 ℃ for 16 hours.
The finished product prepared by the method is a cylindrical black-bone chicken roll raw meat product, and if a black-bone chicken roll is required to be obtained after the finished product is prepared, a rolling step S60 is also required, namely the finished product obtained in the step S50 is frozen and cut to obtain a meat roll product, namely the black-bone chicken roll product is obtained. The method specifically comprises the steps of quickly freezing the chicken product in a quick freezing warehouse at a temperature of between 30 ℃ below zero and 40 ℃ below zero for more than 12 hours, and cutting the chicken product to obtain the black chicken rolls when the central temperature of the finished product reaches less than or equal to 18 ℃ below zero.
The chicken product of the embodiment has stable meat source quality, the ring is strictly restricted, qualified deboned raw meat produced by a slaughter house and manufacturing factory which is certified by HACCP and ISO9000 system is required in the raw meat acceptance link, the temperature, delivery inspection report, sense organ and weight of the product are checked after the raw meat arrives, and the qualified raw meat can be put in storage.
In the raw meat storage link, the temperature of a frozen product warehouse is-18 ℃, the temperature of a fresh product is 0-4 ℃, the hygienic requirements of the warehouse are met, the stacking is neat, and the identification is clear. After the raw material chicken is unfrozen, whether peculiar smell and foreign matters exist or not, blood stasis condition exists or not, the chicken cannot be used when the peculiar smell exists, and meat blocks with broken bones and blood stasis need to be trimmed. After the preorder work is completed, the process formally enters the manufacturing link.
And all the raw materials for preparing the rolling liquid are strictly controlled, the auxiliary material is checked and accepted according to the auxiliary material checking and accepting rules, when the auxiliary material is a new variety or the first batch of auxiliary material of a new manufacturer, a supplier provides related official detection reports and enterprise related certificates, and for the auxiliary material used conventionally, each batch of supplier provides a qualified factory inspection list, and the auxiliary material is warehoused after being qualified through sensory inspection and weight sampling inspection (microbial and physicochemical inspection is carried out if necessary).
In the auxiliary material storage link, the auxiliary materials after being accepted are classified and stored according to the storage requirements, the warehouse needs to be cool, ventilated, dry and clean, the warehouse is provided with insect-proof, rat-proof and bird-proof facilities, and is marked with tags, the auxiliary materials are not stored in the same place with non-food such as pesticide, chemical fertilizer and the like, the auxiliary materials are strictly used according to the first-in first-out principle, and the deteriorated or overdue auxiliary materials are strictly forbidden to be stored.
The method comprises the following steps of preparing materials (food additives need to be added), preparing materials according to a formula sequence, clearly marking the sequence, various types and batches according to the sequence of a production process after the materials are prepared, establishing the use of the food additives by a material preparing worker, wherein the use amount and the use range of the food additives do not exceed the maximum and application ranges specified in GB2760 and relevant bulletins in the health department, and do not exceed the range and the excess, recording the use amount and specific names of the additives in a workshop in detail, and noting the allowable maximum use amount (less than or equal to 5g/kg of sodium tripolyphosphate, less than or equal to 5g/kg of sodium pyrophosphate, less than or equal to 5g/kg of sodium hexametaphosphate), the actual addition amount (2 g/kg of sodium tripolyphosphate, 2g/kg of sodium pyrophosphate and 1g/kg of sodium hexametaphosphate) and the material content in material.
The method for preparing the chicken product comprises the steps of trimming the raw material chicken according to specifications, putting the trimmed raw material chicken into a tumbling machine, turning meat blocks up and down in a roller under the vacuum environment of the tumbling machine by combining proper rotating speed and utilizing the principle of physical impact, taking part of the meat blocks to a high position, then falling freely and impacting the meat blocks at a low position. Since the rotation is continuous, each piece of meat has the opportunity to tumble over itself, rub against each other, and strike each other. Thus, the meat can soften the original hard meat, the muscle tissue is relaxed, the kneading liquid is easy to permeate and diffuse, the meat color is uniform, and the mixing function is achieved. Because of continuous rolling and mutual extrusion, the rolling liquid is fully absorbed by the meat, the binding force and the elasticity of the meat are enhanced, so that the taste and the section effect of the product are improved, the internal structure of the product is improved, the tenderization of the product obtained by the scheme is realized, and the taste of the obtained final product is tender. The black-bone chicken roll prepared by taking the chicken product prepared by the method as the raw material has tender mouthfeel and rich layers, and is easier to taste after being boiled and boiled.
Example 2
The method for preparing the chicken product is used for preparing the chicken product which takes the black-bone chicken as the main raw material, and certainly, in other embodiments, the chicken product can also be prepared by taking local chicken, pheasant and the like as the raw materials. The manufacturing method comprises the following steps.
Preparing raw materials: s100, unfreezing the frozen raw material chicken at 15 ℃ for 12 hours, and controlling the central temperature of the unfrozen raw material chicken at 4 ℃; s100, screening the meat blocks smaller than the preset specification and directly entering the step S30. After thawing, checking whether the raw material mechanism has peculiar smell and foreign matters, and the condition of extravasated blood, the meat block with the peculiar smell and the comminuted extravasated blood needs to be trimmed.
After the steps, the method goes to step S10, raw material pretreatment: the raw material chicken meat which is larger than the preset specification is trimmed into meat blocks with the preset specification.
S20, preparing small materials, wherein the small materials comprise the following raw materials in parts by weight: 15-20 parts of edible salt, 20-28 parts of sodium caseinate, 3-7 parts of pea protein, 15-22 parts of inulin and 28-38 parts of seasoning. The flavoring comprises erythritol, five spice powder, cardamom powder, star anise powder, sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate, sodium bicarbonate, rhizoma Alpiniae Officinarum powder, radix Angelicae Dahuricae powder, fructus Foeniculi powder, fructus Zanthoxyli powder, cortex Cinnamomi powder, herba Senecionis Scandentis powder, herba Alii Fistulosi powder and Notoginseng radix powder. Of course, in other embodiments, step S20 may be performed first to prepare small material, then the small material is thawed and the raw chicken is trimmed, and there is no strict order limitation for steps S20 and S10.
S30, rolling and kneading: and adding the meat blocks and the small materials into rolling and kneading equipment, wherein the temperature of the meat blocks is controlled to be 0 ℃, the temperature of the small materials is controlled to be 8 ℃, rolling and kneading are carried out for 65 minutes under a vacuum state, and the vacuum degree is-0.08 MPa. The raw material temperature is high, the product is not fresh after being oxidized, the raw material meat temperature is low, the product thawing effect is poor, small liquid cannot be fully absorbed, the taste is poor, the raw material is kept at the temperature of 0-4 ℃ which is the temperature of fresh meat, and the taste and color are optimal. The temperature of the small material is controlled to be 4-8 ℃, the influence on the raw material is minimal, the temperature can ensure that the raw material and the small material are fully and uniformly mixed, and the small material molecules can be absorbed by the raw material as soon as possible.
S40, secondary rolling and kneading: and adding a compound thickening agent into the rolling and kneading equipment, rolling and kneading for 2 minutes in a non-vacuum environment, and discharging the minced meat at the temperature of 8 ℃ for later use. In the step, the meat roll can be more bonded by the compound thickening agent, meanwhile, the meat roll is rolled and kneaded in a non-vacuum state, the meat roll can be more bonded by the compound thickening agent, the permeation of the pickling liquid is accelerated, the pickled meat falls down by utilizing the principle of physical impact, the meat tissue is kneaded, the tissue structure of the meat is damaged, the meat quality is loosened, the fiber is broken, the permeation speed is greatly increased, the injected pickling liquid can be uniformly distributed in the meat, and the tenderness of the product is improved. Preferably, the compound thickener is a compound enzyme preparation. The enzyme preparations for Chinese food are various, and the enzyme preparations commonly used in the food processing process mainly comprise the following ingredients: papain, transglutaminase, elastase, lysozyme, lipase, glucose oxidase, isoamylase, cellulase, superoxide dismutase, bromelin, ficin, ginger protease, etc., in this embodiment, the compound thickener is selected from the above enzyme preparations. The temperature of 3-8 ℃ is controlled to ensure that the meat and the small materials are fully kneaded, and the small materials absorb components such as water, starch and the like to form sticky substances due to mutual friction, impact and extrusion among meat blocks during rolling and kneading, so that different meat blocks can be stuck together, and the effect of improving the binding property can be achieved. In steps S30 and S40, the rotation speed of the two-time kneading, rolling and kneading apparatus is 7 revolutions.
S50, filling and pickling: and (5) filling and pickling the meat stuffing obtained in the step (S40) in a vacuum environment to obtain a finished product. The filling comprises filling the final product into sausage casing, wherein the vacuum degree is-0.94 MPa. The pickling comprises pickling the filled semi-finished product at 4 deg.C for 12 hr.
The finished product prepared by the method is a cylindrical black-bone chicken roll raw meat product, and if a black-bone chicken roll is required to be obtained after the finished product is prepared, a rolling step S60 is also required, namely the finished product obtained in the step S50 is frozen and cut to obtain a meat roll product, namely the black-bone chicken roll product is obtained. The method specifically comprises the steps of quickly freezing the chicken product in a quick freezing warehouse at a temperature of between 30 ℃ below zero and 40 ℃ below zero for more than 12 hours, and cutting the chicken product to obtain the black chicken rolls when the central temperature of the finished product reaches less than or equal to 18 ℃ below zero.
The method for preparing the chicken product comprises the steps of trimming the raw material chicken according to specifications, putting the trimmed raw material chicken into a tumbling machine, turning meat blocks up and down in a roller under the vacuum environment of the tumbling machine by combining proper rotating speed and utilizing the principle of physical impact, taking part of the meat blocks to a high position, then falling freely and impacting the meat blocks at a low position. Since the rotation is continuous, each piece of meat has the opportunity to tumble over itself, rub against each other, and strike each other. Thus, the meat can soften the original hard meat, the muscle tissue is relaxed, the kneading liquid is easy to permeate and diffuse, the meat color is uniform, and the mixing function is achieved. Because of continuous rolling and mutual extrusion, the rolling liquid is fully absorbed by the meat, the binding force and the elasticity of the meat are enhanced, so that the taste and the section effect of the product are improved, the internal structure of the product is improved, the tenderization of the product obtained by the scheme is realized, and the taste of the obtained final product is tender. The black-bone chicken roll prepared by taking the chicken product prepared by the method as the raw material has tender mouthfeel and rich layers, and is easier to taste after being boiled and boiled.
Example 3
The method for preparing the chicken product is used for preparing the chicken product which takes the black-bone chicken as the main raw material, and certainly, in other embodiments, the chicken product can also be prepared by taking local chicken, pheasant and the like as the raw materials. The manufacturing method comprises the following steps.
Preparing raw materials: s100, unfreezing the frozen raw material chicken at 13 ℃ for 14 hours, and controlling the central temperature of the unfrozen raw material chicken to be 2 ℃; s100, screening the meat blocks smaller than the preset specification and directly entering the step S30. After thawing, checking whether the raw material mechanism has peculiar smell and foreign matters, and the condition of extravasated blood, the meat block with the peculiar smell and the comminuted extravasated blood needs to be trimmed.
After the steps, the method goes to step S10, raw material pretreatment: the raw material chicken meat which is larger than the preset specification is trimmed into meat blocks with the preset specification.
S20, preparing small materials, wherein the small materials comprise the following raw materials in parts by weight: 15-20 parts of edible salt, 20-28 parts of sodium caseinate, 3-7 parts of pea protein, 15-22 parts of inulin and 28-38 parts of seasoning. The flavoring comprises erythritol, five spice powder, cardamom powder, star anise powder, sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate, sodium bicarbonate, rhizoma Alpiniae Officinarum powder, radix Angelicae Dahuricae powder, fructus Foeniculi powder, fructus Zanthoxyli powder, cortex Cinnamomi powder, herba Senecionis Scandentis powder, herba Alii Fistulosi powder and Notoginseng radix powder. Of course, in other embodiments, step S20 may be performed first to prepare small material, then the small material is thawed and the raw chicken is trimmed, and there is no strict order limitation for steps S20 and S10.
S30, rolling and kneading: and adding the meat blocks and the small materials into rolling and kneading equipment, wherein the temperature of the meat blocks is controlled to be 2 ℃, the temperature of the small materials is controlled to be 6 ℃, rolling and kneading are carried out for 57 minutes in a vacuum state, and the vacuum degree is-0.06 MPa. The raw material temperature is high, the product is not fresh after being oxidized, the raw material meat temperature is low, the product thawing effect is poor, small liquid cannot be fully absorbed, the taste is poor, the raw material is kept at the temperature of 0-4 ℃ which is the temperature of fresh meat, and the taste and color are optimal. The temperature of the small material is controlled to be 4-8 ℃, the influence on the raw material is minimal, the temperature can ensure that the raw material and the small material are fully and uniformly mixed, and the small material molecules can be absorbed by the raw material as soon as possible.
S40, secondary rolling and kneading: and adding a compound thickening agent into the rolling and kneading equipment, rolling and kneading for 5 minutes in a non-vacuum environment, and discharging the minced meat at the temperature of 6 ℃ for later use. In the step, the meat roll can be more bonded by the compound thickening agent, meanwhile, the meat roll is rolled and kneaded in a non-vacuum state, the meat roll can be more bonded by the compound thickening agent, the permeation of the pickling liquid is accelerated, the pickled meat falls down by utilizing the principle of physical impact, the meat tissue is kneaded, the tissue structure of the meat is damaged, the meat quality is loosened, the fiber is broken, the permeation speed is greatly increased, the injected pickling liquid can be uniformly distributed in the meat, and the tenderness of the product is improved. Preferably, the compound thickener is a compound enzyme preparation. The enzyme preparations for Chinese food are various, and the enzyme preparations commonly used in the food processing process mainly comprise the following ingredients: papain, transglutaminase, elastase, lysozyme, lipase, glucose oxidase, isoamylase, cellulase, superoxide dismutase, bromelin, ficin, ginger protease, etc., in this embodiment, the compound thickener is selected from the above enzyme preparations. The temperature of 3-8 ℃ is controlled to ensure that the meat and the small materials are fully kneaded, and the small materials absorb components such as water, starch and the like to form sticky substances due to mutual friction, impact and extrusion among meat blocks during rolling and kneading, so that different meat blocks can be stuck together, and the effect of improving the binding property can be achieved. In steps S30 and S40, the rotation speed of the two-time kneading, rolling and kneading apparatus is 7 revolutions.
S50, filling and pickling: and (5) filling and pickling the meat stuffing obtained in the step (S40) in a vacuum environment to obtain a finished product. The filling comprises filling the final product into sausage casing, wherein the vacuum degree is-0.97 MPa. The pickling comprises pickling the filled semi-finished product at 2 ℃ for 14 hours.
The finished product prepared by the method is a cylindrical black-bone chicken roll raw meat product, and if a black-bone chicken roll is required to be obtained after the finished product is prepared, a rolling step S60 is also required, namely the finished product obtained in the step S50 is frozen and cut to obtain a meat roll product, namely the black-bone chicken roll product is obtained. The method specifically comprises the steps of quickly freezing the chicken product in a quick freezing warehouse at a temperature of between 30 ℃ below zero and 40 ℃ below zero for more than 12 hours, and cutting the chicken product to obtain the black chicken rolls when the central temperature of the finished product reaches less than or equal to 18 ℃ below zero.
The method for preparing the chicken product comprises the steps of trimming the raw material chicken according to specifications, putting the trimmed raw material chicken into a tumbling machine, turning meat blocks up and down in a roller under the vacuum environment of the tumbling machine by combining proper rotating speed and utilizing the principle of physical impact, taking part of the meat blocks to a high position, then falling freely and impacting the meat blocks at a low position. Since the rotation is continuous, each piece of meat has the opportunity to tumble over itself, rub against each other, and strike each other. Thus, the meat can soften the original hard meat, the muscle tissue is relaxed, the kneading liquid is easy to permeate and diffuse, the meat color is uniform, and the mixing function is achieved. Because of continuous rolling and mutual extrusion, the rolling liquid is fully absorbed by the meat, the binding force and the elasticity of the meat are enhanced, so that the taste and the section effect of the product are improved, the internal structure of the product is improved, the tenderization of the product obtained by the scheme is realized, and the taste of the obtained final product is tender. The black-bone chicken roll prepared by taking the chicken product prepared by the method as the raw material has tender mouthfeel and rich layers, and is easier to taste after being boiled and boiled.
Example 4
The method for preparing the chicken product is used for preparing the chicken product which takes the black-bone chicken as the main raw material, and certainly, in other embodiments, the chicken product can also be prepared by taking local chicken, pheasant and the like as the raw materials. The manufacturing method comprises the following steps.
Preparing raw materials: s100, unfreezing the frozen raw material chicken at 15 ℃ for 12 hours, and controlling the central temperature of the unfrozen raw material chicken at 3 ℃; s100, screening the meat blocks smaller than the preset specification and directly entering the step S30. After thawing, checking whether the raw material mechanism has peculiar smell and foreign matters, and the condition of extravasated blood, the meat block with the peculiar smell and the comminuted extravasated blood needs to be trimmed.
After the steps, the method goes to step S10, raw material pretreatment: the raw material chicken meat which is larger than the preset specification is trimmed into meat blocks with the preset specification.
S20, preparing small materials, wherein the small materials comprise the following raw materials in parts by weight: 15-20 parts of edible salt, 20-28 parts of sodium caseinate, 3-7 parts of pea protein, 15-22 parts of inulin and 28-38 parts of seasoning. The flavoring comprises erythritol, five spice powder, cardamom powder, star anise powder, sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate, sodium bicarbonate, rhizoma Alpiniae Officinarum powder, radix Angelicae Dahuricae powder, fructus Foeniculi powder, fructus Zanthoxyli powder, cortex Cinnamomi powder, herba Senecionis Scandentis powder, herba Alii Fistulosi powder and Notoginseng radix powder. Of course, in other embodiments, step S20 may be performed first to prepare small material, then the small material is thawed and the raw chicken is trimmed, and there is no strict order limitation for steps S20 and S10.
S30, rolling and kneading: and adding the meat blocks and the small materials into rolling and kneading equipment, wherein the temperature of the meat blocks is controlled to be 3 ℃, the temperature of the small materials is controlled to be 5 ℃, rolling and kneading are carried out for 57 minutes in a vacuum state, and the vacuum degree is-0.07 MPa. The raw material temperature is high, the product is not fresh after being oxidized, the raw material meat temperature is low, the product thawing effect is poor, small liquid cannot be fully absorbed, the taste is poor, the raw material is kept at the temperature of 0-4 ℃ which is the temperature of fresh meat, and the taste and color are optimal. The temperature of the small material is controlled to be 4-8 ℃, the influence on the raw material is minimal, the temperature can ensure that the raw material and the small material are fully and uniformly mixed, and the small material molecules can be absorbed by the raw material as soon as possible.
S40, secondary rolling and kneading: and adding a compound thickening agent into the rolling and kneading equipment, rolling and kneading for 6 minutes in a non-vacuum environment, and discharging the minced meat at the temperature of 5 ℃ for later use. In the step, the meat roll can be more bonded by the compound thickening agent, meanwhile, the meat roll is rolled and kneaded in a non-vacuum state, the meat roll can be more bonded by the compound thickening agent, the permeation of the pickling liquid is accelerated, the pickled meat falls down by utilizing the principle of physical impact, the meat tissue is kneaded, the tissue structure of the meat is damaged, the meat quality is loosened, the fiber is broken, the permeation speed is greatly increased, the injected pickling liquid can be uniformly distributed in the meat, and the tenderness of the product is improved. Preferably, the compound thickener is a compound enzyme preparation. The enzyme preparations for Chinese food are various, and the enzyme preparations commonly used in the food processing process mainly comprise the following ingredients: papain, transglutaminase, elastase, lysozyme, lipase, glucose oxidase, isoamylase, cellulase, superoxide dismutase, bromelin, ficin, ginger protease, etc., in this embodiment, the compound thickener is selected from the above enzyme preparations. The temperature of 3-8 ℃ is controlled to ensure that the meat and the small materials are fully kneaded, and the small materials absorb components such as water, starch and the like to form sticky substances due to mutual friction, impact and extrusion among meat blocks during rolling and kneading, so that different meat blocks can be stuck together, and the effect of improving the binding property can be achieved. In steps S30 and S40, the rotation speed of the two-time kneading, rolling and kneading apparatus is 9 revolutions.
S50, filling and pickling: and (5) filling and pickling the meat stuffing obtained in the step (S40) in a vacuum environment to obtain a finished product. The filling comprises filling the final product into sausage casing, wherein the vacuum degree is-0.96 MPa. The pickling comprises pickling the filled semi-finished product at 3 ℃ for 14 hours.
The finished product prepared by the method is a cylindrical black-bone chicken roll raw meat product, and if a black-bone chicken roll is required to be obtained after the finished product is prepared, a rolling step S60 is also required, namely the finished product obtained in the step S50 is frozen and cut to obtain a meat roll product, namely the black-bone chicken roll product is obtained. The method specifically comprises the steps of quickly freezing the chicken product in a quick freezing warehouse at a temperature of between 30 ℃ below zero and 40 ℃ below zero for more than 12 hours, and cutting the chicken product to obtain the black chicken rolls when the central temperature of the finished product reaches less than or equal to 18 ℃ below zero.
The method for preparing the chicken product comprises the steps of trimming the raw material chicken according to specifications, putting the trimmed raw material chicken into a tumbling machine, turning meat blocks up and down in a roller under the vacuum environment of the tumbling machine by combining proper rotating speed and utilizing the principle of physical impact, taking part of the meat blocks to a high position, then falling freely and impacting the meat blocks at a low position. Since the rotation is continuous, each piece of meat has the opportunity to tumble over itself, rub against each other, and strike each other. Thus, the meat can soften the original hard meat, the muscle tissue is relaxed, the kneading liquid is easy to permeate and diffuse, the meat color is uniform, and the mixing function is achieved. Because of continuous rolling and mutual extrusion, the rolling liquid is fully absorbed by the meat, the binding force and the elasticity of the meat are enhanced, so that the taste and the section effect of the product are improved, the internal structure of the product is improved, the tenderization of the product obtained by the scheme is realized, and the taste of the obtained final product is tender. The black-bone chicken roll prepared by taking the chicken product prepared by the method as the raw material has tender mouthfeel and rich layers, and is easier to taste after being boiled and boiled.
Example 5
The method for preparing the chicken product is used for preparing the chicken product which takes the black-bone chicken as the main raw material, and certainly, in other embodiments, the chicken product can also be prepared by taking local chicken, pheasant and the like as the raw materials. The manufacturing method comprises the following steps.
Preparing raw materials: s100, unfreezing the frozen raw material chicken at 13.5 ℃ for 13.5 hours, and controlling the central temperature of the unfrozen raw material chicken at 1 ℃; s100, screening the meat blocks smaller than the preset specification and directly entering the step S30. After thawing, checking whether the raw material mechanism has peculiar smell and foreign matters, and the condition of extravasated blood, the meat block with the peculiar smell and the comminuted extravasated blood needs to be trimmed.
After the steps, the method goes to step S10, raw material pretreatment: the raw material chicken meat which is larger than the preset specification is trimmed into meat blocks with the preset specification.
S20, preparing small materials, wherein the small materials comprise the following raw materials in parts by weight: 15-20 parts of edible salt, 20-28 parts of sodium caseinate, 3-7 parts of pea protein, 15-22 parts of inulin and 28-38 parts of seasoning. The flavoring comprises erythritol, five spice powder, cardamom powder, star anise powder, sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate, sodium bicarbonate, rhizoma Alpiniae Officinarum powder, radix Angelicae Dahuricae powder, fructus Foeniculi powder, fructus Zanthoxyli powder, cortex Cinnamomi powder, herba Senecionis Scandentis powder, herba Alii Fistulosi powder and Notoginseng radix powder. Of course, in other embodiments, step S20 may be performed first to prepare small material, then the small material is thawed and the raw chicken is trimmed, and there is no strict order limitation for steps S20 and S10.
S30, rolling and kneading: and adding the meat blocks and the small materials into rolling and kneading equipment, wherein the temperature of the meat blocks is controlled to be 1 ℃, the temperature of the small materials is controlled to be 7 ℃, rolling and kneading are carried out for 58 minutes under a vacuum state, and the vacuum degree is-0.08 MPa. The raw material temperature is high, the product is not fresh after being oxidized, the raw material meat temperature is low, the product thawing effect is poor, small liquid cannot be fully absorbed, the taste is poor, the raw material is kept at the temperature of 0-4 ℃ which is the temperature of fresh meat, and the taste and color are optimal. The temperature of the small material is controlled to be 4-8 ℃, the influence on the raw material is minimal, the temperature can ensure that the raw material and the small material are fully and uniformly mixed, and the small material molecules can be absorbed by the raw material as soon as possible.
S40, secondary rolling and kneading: and adding a compound thickening agent into the rolling and kneading equipment, rolling and kneading for 5 minutes in a non-vacuum environment, and discharging the minced meat at the temperature of 4 ℃ for later use. In the step, the meat roll can be more bonded by the compound thickening agent, meanwhile, the meat roll is rolled and kneaded in a non-vacuum state, the meat roll can be more bonded by the compound thickening agent, the permeation of the pickling liquid is accelerated, the pickled meat falls down by utilizing the principle of physical impact, the meat tissue is kneaded, the tissue structure of the meat is damaged, the meat quality is loosened, the fiber is broken, the permeation speed is greatly increased, the injected pickling liquid can be uniformly distributed in the meat, and the tenderness of the product is improved. Preferably, the compound thickener is a compound enzyme preparation. The enzyme preparations for Chinese food are various, and the enzyme preparations commonly used in the food processing process mainly comprise the following ingredients: papain, transglutaminase, elastase, lysozyme, lipase, glucose oxidase, isoamylase, cellulase, superoxide dismutase, bromelin, ficin, ginger protease, etc., in this embodiment, the compound thickener is selected from the above enzyme preparations. The temperature of 3-8 ℃ is controlled to ensure that the meat and the small materials are fully kneaded, and the small materials absorb components such as water, starch and the like to form sticky substances due to mutual friction, impact and extrusion among meat blocks during rolling and kneading, so that different meat blocks can be stuck together, and the effect of improving the binding property can be achieved. In steps S30 and S40, the rotation speed of the two-time kneading, rolling and kneading apparatus is 5 revolutions.
S50, filling and pickling: and (5) filling and pickling the meat stuffing obtained in the step (S40) in a vacuum environment to obtain a finished product. The filling comprises filling the final product into sausage casing, wherein the vacuum degree is-0.98 MPa. The pickling comprises pickling the filled semi-finished product at 1 deg.C for 14 hr.
The finished product prepared by the method is a cylindrical black-bone chicken roll raw meat product, and if a black-bone chicken roll is required to be obtained after the finished product is prepared, a rolling step S60 is also required, namely the finished product obtained in the step S50 is frozen and cut to obtain a meat roll product, namely the black-bone chicken roll product is obtained. The method specifically comprises the steps of quickly freezing the chicken product in a quick freezing warehouse at a temperature of between 30 ℃ below zero and 40 ℃ below zero for more than 12 hours, and cutting the chicken product to obtain the black chicken rolls when the central temperature of the finished product reaches less than or equal to 18 ℃ below zero.
The method for preparing the chicken product comprises the steps of trimming the raw material chicken according to specifications, putting the trimmed raw material chicken into a tumbling machine, turning meat blocks up and down in a roller under the vacuum environment of the tumbling machine by combining proper rotating speed and utilizing the principle of physical impact, taking part of the meat blocks to a high position, then falling freely and impacting the meat blocks at a low position. Since the rotation is continuous, each piece of meat has the opportunity to tumble over itself, rub against each other, and strike each other. Thus, the meat can soften the original hard meat, the muscle tissue is relaxed, the kneading liquid is easy to permeate and diffuse, the meat color is uniform, and the mixing function is achieved. Because of continuous rolling and mutual extrusion, the rolling liquid is fully absorbed by the meat, the binding force and the elasticity of the meat are enhanced, so that the taste and the section effect of the product are improved, the internal structure of the product is improved, the tenderization of the product obtained by the scheme is realized, and the taste of the obtained final product is tender. The black-bone chicken roll prepared by taking the chicken product prepared by the method as the raw material has tender mouthfeel and rich layers, and is easier to taste after being boiled and boiled.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.
Claims (9)
1. A method for preparing a chicken product is characterized by comprising the following steps,
s10, raw material pretreatment: pruning the raw material chicken into meat blocks with preset specifications;
s20, preparing small materials, wherein the small materials comprise the following raw materials in parts by weight: 15-20 parts of edible salt, 20-28 parts of sodium caseinate, 3-7 parts of pea protein, 15-22 parts of inulin and 28-38 parts of seasoning;
s30, rolling and kneading: adding the meat blocks and the small materials into rolling and kneading equipment, wherein the temperature of the meat blocks is controlled to be 0-4 ℃, the temperature of the small materials is controlled to be 4-8 ℃, and rolling and kneading are carried out for 55-65 minutes in a vacuum state;
s40, secondary rolling and kneading: adding a compound thickening agent into rolling equipment, rolling and kneading for 2-7 minutes in a non-vacuum environment, and discharging the meat paste at the temperature of 3-8 ℃ for later use;
s50, filling and pickling: and (5) filling and pickling the meat stuffing obtained in the step (S40) in a vacuum environment to obtain a finished product.
2. The method for making a chicken product of claim 1, further comprising step S60 of rolling: and (5) freezing and cutting the finished product obtained in the step S50 to prepare the chicken rolls.
3. The method of making a chicken product of claim 1, wherein the raw chicken comprises black chicken.
4. The method for making a chicken product of claim 1, further comprising, before step S10:
s100, unfreezing the frozen raw material chicken at 14-15 ℃ for 12-15 hours, and controlling the central temperature of the unfrozen raw material chicken at 0-4 ℃;
s101, screening the meat blocks smaller than the preset specification and directly entering the step S30.
5. The method for preparing a chicken product according to any one of claims 1 to 4, wherein the rolling is performed under a vacuum of-0.08 to-0.06 MPa in step S30.
6. The method for producing a chicken product according to any one of claims 1 to 4, wherein the tumbling apparatus is rotated at 5 to 9 rotations in steps S30 and S40.
7. The method for preparing a chicken product according to any one of claims 1-4, wherein the filling step S50 comprises filling the finished product into a casing, wherein the vacuum degree during filling is between-1 MPa and-0.94 MPa.
8. The method for preparing a chicken product according to any one of claims 1-4, wherein the salting in step S50 comprises salting the filled semi-finished product at 0-4 ℃ for 12-16 hours.
9. The method for preparing a chicken product according to any one of claims 1-4, wherein before step S10, the method further comprises the steps of selecting raw meat by an X-ray machine, a metal detector and a transmission lamp.
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