CN112205587A - Full-deboned high-protein beggar chicken and preparation method thereof - Google Patents

Full-deboned high-protein beggar chicken and preparation method thereof Download PDF

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CN112205587A
CN112205587A CN202011072111.5A CN202011072111A CN112205587A CN 112205587 A CN112205587 A CN 112205587A CN 202011072111 A CN202011072111 A CN 202011072111A CN 112205587 A CN112205587 A CN 112205587A
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chicken
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wrapping
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周文源
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    • 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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
    • 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
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • 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
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/113—Acidophilus
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum

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Abstract

The invention discloses a full bone-removed high protein beggar chicken and a preparation method thereof, wherein the method comprises the following steps: preparing a pickling raw material containing a fermentation microbial inoculum, preparing a filler containing pork leg meat, removing the eviscerated whole chicken and bones by 100 parts by weight, putting the filler into the belly of the whole chicken, smearing the pickling raw material outside the whole chicken, pickling for 30-60min at 28-36 ℃ in a sealed environment, and turning over at regular time; wrapping the salted whole chicken with 20-30 parts by weight of pig net oil, wrapping with two lotus leaves, a layer of transparent cellophane and a lotus leaf, and tightening with hemp ropes; uniformly wrapping the slurry on the outer layer of lotus leaves and wrapping a layer of newspaper; and (3) roasting the wrapped whole chicken at the temperature of 210 ℃ and 240 ℃ for 25-40min, and cooling to the temperature of 150 ℃ and 180 ℃ for 2.5-4h to obtain the full-deboned high-protein beggar chicken. The beggar's chicken prepared by the method is subjected to external fermentation by the fermentation inoculant and internal fermentation by the pork leg meat, so that breeding of external bacteria is avoided, the protein content of chicken meat is increased, and the flavor and taste of the meat are improved.

Description

Full-deboned high-protein beggar chicken and preparation method thereof
Technical Field
The invention relates to the technical field of food processing, in particular to a full-deboned high-protein beggar chicken and a preparation method thereof.
Background
The beggar's chicken is a traditional food with local characteristics, and is favored by consumers due to unique preparation method, crisp and tender meat and delicious taste. The beggar's chicken can use lotus leaves and other natural materials in the making process, external mixed bacteria are inevitably introduced, nutrient substances contained in the beggar's chicken are very rich and are very suitable for the propagation of microorganisms, the breeding of the mixed bacteria can seriously affect the taste and flavor of the beggar's chicken, and therefore the external mixed bacteria can cause the beggar's chicken to be difficult to store for a long time after the beggar's chicken is made. Therefore, the beggar chicken in the prior art has the problem of poor taste and flavor caused by breeding of mixed bacteria.
Disclosure of Invention
The embodiment of the invention provides a full bone-removed high protein beggar chicken and a preparation method thereof, aiming at solving the problem that the beggar chicken in the prior art has poor taste and flavor due to breeding of mixed bacteria.
In a first aspect, the embodiment of the present invention provides a preparation method of a full bone-removed high protein beggar chicken, comprising the following steps:
mixing 0.1-0.2 weight part of rhizoma Kaempferiae powder, 0.2-0.4 weight part of fructus Anisi Stellati powder, 4-6 weight parts of yellow wine, 2-3 weight parts of light soy sauce, 0.1-0.3 weight part of white sugar, 0.1-0.3 weight part of salt, 0.1-0.4 weight part of zymogen agent, 0.5-2 weight parts of shallot segments and 0.2-0.5 weight part of ginger thread to obtain a pickling raw material;
shredding pork leg meat 6-10 parts by weight, shredding scallion 0.5-1 part by weight, frying vegetable oil 5 parts by weight and lard 2-4 parts by weight at 350 ℃ for 3-6min, adding yellow wine 2-4 parts by weight, light soy sauce 0.8-1.5 parts by weight, salt 0.1-0.2 part by weight and monosodium glutamate 0.2-0.4 part by weight, and stirring uniformly to obtain filler;
removing bones from 100 parts by weight of the whole chicken without the bore, putting the filler into the belly of the whole chicken, smearing the pickling raw materials outside the whole chicken, pickling for 30-60min at 28-36 ℃ in a sealed environment, and turning the whole chicken every 10 minutes to make the pickling more uniform;
wrapping the pickled whole chicken with 20-30 parts by weight of pig net oil, wrapping the whole chicken with two lotus leaves, wrapping the outer layer with a layer of transparent glass paper, wrapping the outer layer with a lotus leaf, and tightening the lotus leaf with a hemp rope;
grinding 400 parts by weight of wine jar mud blocks of 300-;
and (3) roasting the wrapped whole chicken at the temperature of 210 ℃ and 240 ℃ for 25-40min, and cooling to the temperature of 150 ℃ and 180 ℃ for 2.5-4h to obtain the full-deboned high-protein beggar chicken.
The preparation method of the full bone-removed high protein beggar's chicken comprises the steps of preparing a fermentation inoculum, and preparing a fermentation inoculum.
The preparation method of the full bone-removed high protein beggar's chicken comprises the following steps of (1) (1.6-2.5) the mass ratio of the lactobacillus to the pediococcus.
The preparation method of the full bone-removed high protein beggar's chicken comprises the following steps of (1) preparing lactobacillus acidophilus and lactobacillus plantarum, wherein the mass ratio of the lactobacillus acidophilus to the lactobacillus plantarum is: (0.3-0.75).
The preparation method of the full bone-removed high protein beggar's chicken comprises the following steps of naturally fermenting the pork leg meat for more than six months to obtain the pork leg meat.
The preparation method of the full bone-removed high protein beggar's chicken comprises the following steps:
putting the whole pig hind leg on a clean bamboo chip, uniformly coating salt accounting for 1-2% of the weight of the pig hind leg on the pork surface of the pig hind leg, removing blood in time, and standing for 48-72 h;
repeatedly performing the steps of uniformly coating the salt accounting for 1-2% of the weight of the back legs of the pigs on the pork surfaces of the back legs of the pigs, removing blood water in time, and standing for 48-72 hours for 5-6 times;
after 5 days of last coating of salt, putting the hind legs of the pigs in clear water, cleaning and airing for 2-5 days;
and placing the back legs of the pigs in a shady and cool ventilated place for natural air drying for 5 months for more than 12 days to obtain the pork leg meat.
The preparation method of the full bone-removed high protein beggar's chicken comprises the steps of placing lotus leaves in steam at 121 ℃ for sterilization for 5-10 min.
The preparation method of the full bone-removed high protein beggar's chicken comprises the step of soaking the lotus leaves in 0.1% sodium hypochlorite aqueous solution for 3-6 min.
The preparation method of the full bone-removed high protein beggar's chicken comprises the step of coating the lotus leaves on the outer layer with slurry with the thickness of 2-3 cm.
On the other hand, the embodiment of the invention also provides the full-deboned high-protein beggar chicken, wherein the full-deboned high-protein beggar chicken is prepared by the preparation method of the full-deboned high-protein beggar chicken.
The embodiment of the invention provides a full bone-removed high protein beggar's chicken and a preparation method thereof, wherein the method comprises the following steps: preparing a pickling raw material containing a fermentation microbial inoculum, preparing a filler containing pork leg meat, removing bones from 100 parts by weight of the whole chicken after removing the eviscerating, putting the filler into the belly of the whole chicken, smearing the pickling raw material outside the whole chicken, pickling for 30-60min at 28-36 ℃ in a sealed environment, and turning the whole chicken every 10min to ensure that the pickling is more uniform; wrapping the pickled whole chicken with 20-30 parts by weight of pig net oil, wrapping the chicken with two lotus leaves, wrapping the outer layer with a layer of transparent glass paper, wrapping the outer layer with a lotus leaf, and tightening the lotus leaf with a hemp rope; uniformly wrapping the slurry on outer-layer lotus leaves, and wrapping a layer of newspaper on the outermost layer; and (3) roasting the wrapped whole chicken at the temperature of 210 ℃ and 240 ℃ for 25-40min, and cooling to the temperature of 150 ℃ and 180 ℃ for 2.5-4h to obtain the full-deboned high-protein beggar chicken. The beggar's chicken prepared by the method is subjected to external fermentation by the fermentation inoculant and internal fermentation by the pork leg meat, so that breeding of external bacteria is avoided, the protein content of chicken meat is increased, and the flavor and taste of the meat are improved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Introduction of raw materials and equipment in the examples:
the rhizoma Kaempferiae powder is in food grade, purchased from Ruixing food Co Ltd of Thai, and has the model number of 059-;
the star anise powder is food grade, is purchased from Jiangsu Jinjie food Co., Ltd, and has the model of NY/T959;
yellow wine, purchased from Zhejiang Yueshing Shaoxing wine Co., Ltd, with the model number GB/T13662;
light soy sauce purchased from Haitian (Gaoming) flavoring food Co., Ltd, in Foshan city, with a type of brewed soy sauce-2000 ml;
white sugar, purchased from taigu sugar industry (china) ltd, having a specification of 1362 g;
salt, purchased from salt industry ltd, shorea, mid-salt, with a specification of 3000 g;
pediococcus pentosaceus, available from Shanxi Baozao Biotech Co., Ltd., model number sxbb 5732150;
lactobacillus plantarum, purchased from sunflower bioengineering ltd, shandong, model number 022;
lactobacillus acidophilus, available from Shandong Jungle Biotech Co., Ltd, model number 096;
solid sodium hypochlorite, food grade, available from tengda chemical marketing limited company, yellow-Ye, model 8796, with an effective content of 10%.
The plant blend oil is purchased from Qinhuangjima Jinhai food industry Co Ltd, and the specification is 5L;
monosodium glutamate, purchased from lotus health industry group, ltd, with a specification of 2000 g;
chickens purchased from farmer markets and having a production place of Jiangsu everlasting maturity;
scallion, shallot, ginger, pig net oil, lard, lotus leaf and pig hind leg are purchased from farmer markets;
wine jar purees, purchased from the e-commerce business of azje, jewu;
a constant temperature oven, which is purchased from electronic technology limited, Rongzhengyida and has the model of RZYD-GZ-01;
the grinder is purchased from Shenzhen Leitong industries, Inc., and has the model number of DFY-1000;
an oven, available from group ltd, usa, model MG38 CB-AA;
a sterilization pot, which is purchased from Shaoxing city Mimeji instruments and equipment Co., Ltd, and has the model of XFS-280 CB;
a vacuum packaging machine, which is purchased from Zhejiang vacuum packaging machine headquarters and has the model number of DZD-450;
protein Kjeldahl determination apparatus, available from Theilex instruments Inc. of Henan, and having a model of KDN-103A.
5g of sodium hypochlorite was weighed and dissolved in 500ml of water to obtain a 0.1% aqueous sodium hypochlorite solution.
It will be understood that the terms "comprises" and/or "comprising," when used in this specification and the appended claims, specify the presence of stated features, integers, steps, operations, elements, and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, and/or groups thereof.
It is also to be understood that the terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used in the specification of the present invention and the appended claims, the singular forms "a," "an," and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise.
It should be further understood that the term "and/or" as used in this specification and the appended claims refers to and includes any and all possible combinations of one or more of the associated listed items.
The following is a comparison of several examples to illustrate the specific implementation and beneficial effects of the scheme.
Example 1
A full bone-removed high protein beggar's chicken is prepared by the following steps:
mixing 0.15 part by weight of sand ginger powder, 0.3 part by weight of star anise powder, 5 parts by weight of yellow wine, 3 parts by weight of light soy sauce, 0.2 part by weight of white sugar, 0.15 part by weight of salt, 0.3 part by weight of fermentation bacteria agent, 1.5 parts by weight of small onion sections and 0.5 part by weight of ginger shreds to obtain a pickling raw material; shredding 8 parts by weight of pork leg meat, 0.8 part by weight of chopped scallion pieces, 5 parts by weight of vegetable oil and 2.5 parts by weight of lard, stir-frying for 5min at 280 ℃, adding 3 parts by weight of yellow wine, 1.2 parts by weight of light soy sauce, 0.15 part by weight of salt and 0.25 part by weight of monosodium glutamate, and uniformly stirring to obtain a filler, wherein the pork leg meat is obtained by naturally fermenting for more than six months; removing bones from 100 parts by weight of the whole chicken without the bore, putting the filler into the chicken belly of the whole chicken, coating the curing raw materials outside the whole chicken, placing the whole chicken in an oven, curing the whole chicken for 50min in a sealed environment at 35 ℃ under the condition of isolating the external air, and turning the whole chicken every 10 minutes to ensure that the curing is more uniform; wrapping the pickled whole chicken with 25 parts by weight of lard net oil, wrapping the whole chicken with two lotus leaves, wrapping the outer layer with a layer of transparent glass paper, wrapping the outer layer with a lotus leaf, and tightening the lotus leaf with a hemp rope; grinding 350 parts by weight of wine jar mud blocks by using a grinder, sieving by using a 220-mesh sieve, adding 8 parts by weight of salt, 50 parts by weight of water and uniformly mixing to obtain slurry, uniformly coating the slurry on outer-layer lotus leaves, and coating a layer of newspaper on the outermost layer, wherein the thickness of the slurry coated on the outer-layer lotus leaves is 2.5 cm; and (3) putting the wrapped whole chicken in an oven at 220 ℃ for roasting for 30min, and cooling to 160 ℃ for roasting for 3h to obtain the full-deboned high-protein beggar chicken. Wherein each part by weight is 10 g; placing the lotus leaves in steam at 121 deg.C for 8min by using a sterilizing pot, and sterilizing.
In a more specific embodiment, the fermentation inoculum comprises lactobacillus and pediococcus. The mass ratio of the lactobacillus to the pediococcus is 1:2.5, the lactobacillus comprises lactobacillus acidophilus and lactobacillus plantarum, and the mass ratio of the lactobacillus acidophilus to the lactobacillus plantarum is 1: 0.5.
in a more specific example, the pork leg meat is prepared by the following method: putting the whole pig hind leg on a clean bamboo chip, uniformly coating salt accounting for 1.5% of the weight of the pig hind leg on the pork surface of the pig hind leg, removing blood in time, and standing for 48 hours; repeatedly performing the step 6 times of uniformly coating the salt accounting for 1.5 percent of the mass of the back legs of the pigs on the pork surfaces of the back legs of the pigs, removing blood water in time and placing for 48 hours; after 5 days of last coating salt, putting the hind legs of the pigs in clear water, cleaning and airing for 3 days; and placing the back legs of the pigs in a shady and cool ventilated place for natural air drying for 6 months to obtain the pork leg meat.
Example 2
A full bone-removed high protein beggar's chicken is prepared by the following steps:
mixing 0.15 part by weight of sand ginger powder, 0.3 part by weight of star anise powder, 5 parts by weight of yellow wine, 3 parts by weight of light soy sauce, 0.2 part by weight of white sugar, 0.15 part by weight of salt, 0.3 part by weight of fermentation bacteria agent, 1.5 parts by weight of small onion sections and 0.5 part by weight of ginger shreds to obtain a pickling raw material; shredding 8 parts by weight of pork leg meat, 0.8 part by weight of chopped scallion pieces, 5 parts by weight of vegetable oil and 2.5 parts by weight of lard, stir-frying for 5min at 280 ℃, adding 3 parts by weight of yellow wine, 1.2 parts by weight of light soy sauce, 0.15 part by weight of salt and 0.25 part by weight of monosodium glutamate, and uniformly stirring to obtain a filler, wherein the pork leg meat is obtained by naturally fermenting for more than six months; removing bones from 100 parts by weight of the whole chicken without the bore, putting the filler into the chicken belly of the whole chicken, coating the curing raw materials outside the whole chicken, curing the chicken in an oven at 35 ℃ for 50min in a sealed environment, and turning the whole chicken every 10min to ensure that the curing is more uniform; wrapping the pickled whole chicken with 25 parts by weight of lard net oil, wrapping the whole chicken with two lotus leaves, wrapping the outer layer with a layer of transparent glass paper, wrapping the outer layer with a lotus leaf, and tightening the lotus leaf with a hemp rope; grinding 350 parts by weight of wine jar mud blocks by using a grinder, sieving by using a 220-mesh sieve, adding 8 parts by weight of salt, 50 parts by weight of water and uniformly mixing to obtain slurry, uniformly coating the slurry on outer-layer lotus leaves, and coating a layer of newspaper on the outermost layer, wherein the thickness of the slurry coated on the outer-layer lotus leaves is 2.5 cm; and (3) putting the wrapped whole chicken in an oven at 220 ℃ for roasting for 30min, and cooling to 160 ℃ for roasting for 3h to obtain the full-deboned high-protein beggar chicken. Wherein each part by weight is 10 g; the lotus leaves are sterilized in steam at 121 ℃ for 8min for use.
In a more specific embodiment, the fermentation inoculum comprises lactobacillus and pediococcus. The mass ratio of the lactobacillus to the pediococcus is 1:1.6, the lactobacillus comprises lactobacillus acidophilus and lactobacillus plantarum, and the mass ratio of the lactobacillus acidophilus to the lactobacillus plantarum is 1: 0.5.
the preparation method of the pork leg meat is the same as that of the embodiment 1, and the description is omitted.
Example 3
A full bone-removed high protein beggar's chicken is prepared by the following steps:
mixing 0.15 part by weight of sand ginger powder, 0.3 part by weight of star anise powder, 5 parts by weight of yellow wine, 3 parts by weight of light soy sauce, 0.2 part by weight of white sugar, 0.15 part by weight of salt, 0.3 part by weight of fermentation bacteria agent, 1.5 parts by weight of small onion sections and 0.5 part by weight of ginger shreds to obtain a pickling raw material; shredding 8 parts by weight of pork leg meat, 0.8 part by weight of chopped scallion pieces, 5 parts by weight of vegetable oil and 2.5 parts by weight of lard, stir-frying for 5min at 280 ℃, adding 3 parts by weight of yellow wine, 1.2 parts by weight of light soy sauce, 0.15 part by weight of salt and 0.25 part by weight of monosodium glutamate, and uniformly stirring to obtain a filler, wherein the pork leg meat is obtained by naturally fermenting for more than six months; removing bones from 100 parts by weight of the whole chicken without the bore, putting the filler into the chicken belly of the whole chicken, coating the curing raw materials outside the whole chicken, curing the chicken in an oven at 35 ℃ for 50min in a sealed environment, and turning the whole chicken every 10min to ensure that the curing is more uniform; wrapping the pickled whole chicken with 25 parts by weight of lard net oil, wrapping the whole chicken with two lotus leaves, wrapping the outer layer with a layer of transparent glass paper, wrapping the outer layer with a lotus leaf, and tightening the lotus leaf with a hemp rope; grinding 350 parts by weight of wine jar mud blocks by using a grinder, sieving by using a 220-mesh sieve, adding 8 parts by weight of salt, 50 parts by weight of water and uniformly mixing to obtain slurry, uniformly coating the slurry on outer-layer lotus leaves, and coating a layer of newspaper on the outermost layer, wherein the thickness of the slurry coated on the outer-layer lotus leaves is 2.5 cm; and (3) putting the wrapped whole chicken in an oven at 220 ℃ for roasting for 30min, and cooling to 160 ℃ for roasting for 3h to obtain the full-deboned high-protein beggar chicken. Wherein each part by weight is 10 g; the lotus leaves are sterilized in steam at 121 ℃ for 8min for use.
In a more specific embodiment, the fermentation inoculum comprises lactobacillus and pediococcus. The mass ratio of the lactobacillus to the pediococcus is 1:2.2, the lactobacillus comprises lactobacillus acidophilus and lactobacillus plantarum, and the mass ratio of the lactobacillus acidophilus to the lactobacillus plantarum is 1: 0.5.
the preparation method of the pork leg meat is the same as that of the embodiment 1, and the description is omitted.
Example 4
A full bone-removed high protein beggar's chicken is prepared by the following steps:
mixing 0.15 part by weight of sand ginger powder, 0.3 part by weight of star anise powder, 5 parts by weight of yellow wine, 3 parts by weight of light soy sauce, 0.2 part by weight of white sugar, 0.15 part by weight of salt, 0.3 part by weight of fermentation bacteria agent, 1.5 parts by weight of small onion sections and 0.5 part by weight of ginger shreds to obtain a pickling raw material; shredding 8 parts by weight of pork leg meat, 0.8 part by weight of chopped scallion pieces, 5 parts by weight of vegetable oil and 2.5 parts by weight of lard, stir-frying for 5min at 280 ℃, adding 3 parts by weight of yellow wine, 1.2 parts by weight of light soy sauce, 0.15 part by weight of salt and 0.25 part by weight of monosodium glutamate, and uniformly stirring to obtain a filler, wherein the pork leg meat is obtained by naturally fermenting for more than six months; removing bones from 100 parts by weight of the whole chicken without the bore, putting the filler into the chicken belly of the whole chicken, coating the curing raw materials outside the whole chicken, curing the chicken in an oven at 35 ℃ for 50min in a sealed environment, and turning the whole chicken every 10min to ensure that the curing is more uniform; wrapping the pickled whole chicken with 25 parts by weight of lard net oil, wrapping the whole chicken with two lotus leaves, wrapping the outer layer with a layer of transparent glass paper, wrapping the outer layer with a lotus leaf, and tightening the lotus leaf with a hemp rope; grinding 350 parts by weight of wine jar mud blocks by using a grinder, sieving by using a 220-mesh sieve, adding 8 parts by weight of salt, 50 parts by weight of water and uniformly mixing to obtain slurry, uniformly coating the slurry on outer-layer lotus leaves, and coating a layer of newspaper on the outermost layer, wherein the thickness of the slurry coated on the outer-layer lotus leaves is 2.5 cm; and (3) putting the wrapped whole chicken in an oven at 220 ℃ for roasting for 30min, and cooling to 160 ℃ for roasting for 3h to obtain the full-deboned high-protein beggar chicken. Wherein each part by weight is 10 g; the lotus leaves are sterilized in steam at 121 ℃ for 8min for use.
In a more specific embodiment, the fermentation inoculum comprises lactobacillus and pediococcus. The mass ratio of the lactobacillus to the pediococcus is 1:2.2, the lactobacillus comprises lactobacillus acidophilus and lactobacillus plantarum, and the mass ratio of the lactobacillus acidophilus to the lactobacillus plantarum is 1: 0.3.
the preparation method of the pork leg meat is the same as that of the embodiment 1, and the description is omitted.
Example 5
A full bone-removed high protein beggar's chicken is prepared by the following steps:
mixing 0.15 part by weight of sand ginger powder, 0.3 part by weight of star anise powder, 5 parts by weight of yellow wine, 3 parts by weight of light soy sauce, 0.2 part by weight of white sugar, 0.15 part by weight of salt, 0.3 part by weight of fermentation bacteria agent, 1.5 parts by weight of small onion sections and 0.5 part by weight of ginger shreds to obtain a pickling raw material; shredding 8 parts by weight of pork leg meat, 0.8 part by weight of chopped scallion pieces, 5 parts by weight of vegetable oil and 2.5 parts by weight of lard, stir-frying for 5min at 280 ℃, adding 3 parts by weight of yellow wine, 1.2 parts by weight of light soy sauce, 0.15 part by weight of salt and 0.25 part by weight of monosodium glutamate, and uniformly stirring to obtain a filler, wherein the pork leg meat is obtained by naturally fermenting for more than six months; removing bones from 100 parts by weight of the whole chicken without the bore, putting the filler into the chicken belly of the whole chicken, coating the curing raw materials outside the whole chicken, curing the chicken in an oven at 35 ℃ for 50min in a sealed environment, and turning the whole chicken every 10min to ensure that the curing is more uniform; wrapping the pickled whole chicken with 25 parts by weight of lard net oil, wrapping the whole chicken with two lotus leaves, wrapping the outer layer with a layer of transparent glass paper, wrapping the outer layer with a lotus leaf, and tightening the lotus leaf with a hemp rope; grinding 350 parts by weight of wine jar mud blocks by using a grinder, sieving by using a 220-mesh sieve, adding 8 parts by weight of salt, 50 parts by weight of water and uniformly mixing to obtain slurry, uniformly coating the slurry on outer-layer lotus leaves, and coating a layer of newspaper on the outermost layer, wherein the thickness of the slurry coated on the outer-layer lotus leaves is 2.5 cm; and (3) putting the wrapped whole chicken in an oven at 220 ℃ for roasting for 30min, and cooling to 160 ℃ for roasting for 3h to obtain the full-deboned high-protein beggar chicken. Wherein each part by weight is 10 g; the lotus leaves are sterilized in steam at 121 ℃ for 8min for use.
In a more specific embodiment, the fermentation inoculum comprises lactobacillus and pediococcus. The mass ratio of the lactobacillus to the pediococcus is 1:2.2, the lactobacillus comprises lactobacillus acidophilus and lactobacillus plantarum, and the mass ratio of the lactobacillus acidophilus to the lactobacillus plantarum is 1: 0.7.
the preparation method of the pork leg meat is the same as that of the embodiment 1, and the description is omitted.
Example 6
A full bone-removed high protein beggar's chicken is prepared by the following steps:
mixing 0.15 part by weight of sand ginger powder, 0.3 part by weight of star anise powder, 5 parts by weight of yellow wine, 3 parts by weight of light soy sauce, 0.2 part by weight of white sugar, 0.15 part by weight of salt, 0.3 part by weight of fermentation bacteria agent, 1.5 parts by weight of small onion sections and 0.5 part by weight of ginger shreds to obtain a pickling raw material; shredding 8 parts by weight of pork leg meat, 0.8 part by weight of chopped scallion pieces, 5 parts by weight of vegetable oil and 2.5 parts by weight of lard, stir-frying for 5min at 280 ℃, adding 3 parts by weight of yellow wine, 1.2 parts by weight of light soy sauce, 0.15 part by weight of salt and 0.25 part by weight of monosodium glutamate, and uniformly stirring to obtain a filler, wherein the pork leg meat is obtained by naturally fermenting for more than six months; removing bones from 100 parts by weight of the whole chicken without the bore, putting the filler into the chicken belly of the whole chicken, coating the curing raw materials outside the whole chicken, curing the chicken in an oven at 35 ℃ for 50min in a sealed environment, and turning the whole chicken every 10min to ensure that the curing is more uniform; wrapping the pickled whole chicken with 25 parts by weight of lard net oil, wrapping the whole chicken with two lotus leaves, wrapping the outer layer with a layer of transparent glass paper, wrapping the outer layer with a lotus leaf, and tightening the lotus leaf with a hemp rope; grinding 350 parts by weight of wine jar mud blocks by using a grinder, sieving by using a 220-mesh sieve, adding 8 parts by weight of salt, 50 parts by weight of water and uniformly mixing to obtain slurry, uniformly coating the slurry on outer-layer lotus leaves, and coating a layer of newspaper on the outermost layer, wherein the thickness of the slurry coated on the outer-layer lotus leaves is 2.5 cm; and (3) putting the wrapped whole chicken in an oven at 220 ℃ for roasting for 30min, and cooling to 160 ℃ for roasting for 3h to obtain the full-deboned high-protein beggar chicken. Wherein each part by weight is 10 g; the lotus leaves are required to be soaked in a 0.1% sodium hypochlorite aqueous solution for 4min for use.
In a more specific embodiment, the fermentation inoculum comprises lactobacillus and pediococcus. The mass ratio of the lactobacillus to the pediococcus is 1:2.2, the lactobacillus comprises lactobacillus acidophilus and lactobacillus plantarum, and the mass ratio of the lactobacillus acidophilus to the lactobacillus plantarum is 1: 0.5.
the preparation method of the pork leg meat is the same as that of the embodiment 1, and the description is omitted.
Example 7
A full bone-removed high protein beggar's chicken is prepared by the following steps:
mixing 0.15 part by weight of sand ginger powder, 0.3 part by weight of star anise powder, 5 parts by weight of yellow wine, 3 parts by weight of light soy sauce, 0.2 part by weight of white sugar, 0.15 part by weight of salt, 0.3 part by weight of fermentation bacteria agent, 1.5 parts by weight of small onion sections and 0.5 part by weight of ginger shreds to obtain a pickling raw material; shredding 8 parts by weight of pork leg meat, 0.8 part by weight of chopped scallion pieces, 5 parts by weight of vegetable oil and 2.5 parts by weight of lard, stir-frying for 5min at 280 ℃, adding 3 parts by weight of yellow wine, 1.2 parts by weight of light soy sauce, 0.15 part by weight of salt and 0.25 part by weight of monosodium glutamate, and uniformly stirring to obtain a filler, wherein the pork leg meat is obtained by naturally fermenting for more than six months; removing bones from 100 parts by weight of the whole chicken without the bore, putting the filler into the chicken belly of the whole chicken, coating the curing raw materials outside the whole chicken, curing the chicken in an oven at 35 ℃ for 30min in a sealed environment, and turning the whole chicken every 10min to ensure that the curing is more uniform; wrapping the pickled whole chicken with 25 parts by weight of lard net oil, wrapping the whole chicken with two lotus leaves, wrapping the outer layer with a layer of transparent glass paper, wrapping the outer layer with a lotus leaf, and tightening the lotus leaf with a hemp rope; grinding 350 parts by weight of wine jar mud blocks by using a grinder, sieving by using a 220-mesh sieve, adding 8 parts by weight of salt, 50 parts by weight of water and uniformly mixing to obtain slurry, uniformly coating the slurry on outer-layer lotus leaves, and coating a layer of newspaper on the outermost layer, wherein the thickness of the slurry coated on the outer-layer lotus leaves is 2.5 cm; and (3) putting the wrapped whole chicken in an oven at 220 ℃ for roasting for 30min, and cooling to 160 ℃ for roasting for 3h to obtain the full-deboned high-protein beggar chicken. Wherein each part by weight is 10 g; the lotus leaves are sterilized in steam at 121 ℃ for 8min for use.
In a more specific embodiment, the fermentation inoculum comprises lactobacillus and pediococcus. The mass ratio of the lactobacillus to the pediococcus is 1:2.2, the lactobacillus comprises lactobacillus acidophilus and lactobacillus plantarum, and the mass ratio of the lactobacillus acidophilus to the lactobacillus plantarum is 1: 0.5.
the preparation method of the pork leg meat is the same as that of the embodiment 1, and the description is omitted.
Example 8
A full bone-removed high protein beggar's chicken is prepared by the following steps:
mixing 0.15 part by weight of sand ginger powder, 0.3 part by weight of star anise powder, 5 parts by weight of yellow wine, 3 parts by weight of light soy sauce, 0.2 part by weight of white sugar, 0.15 part by weight of salt, 0.3 part by weight of fermentation bacteria agent, 1.5 parts by weight of small onion sections and 0.5 part by weight of ginger shreds to obtain a pickling raw material; shredding 8 parts by weight of pork leg meat, 0.8 part by weight of chopped scallion pieces, 5 parts by weight of vegetable oil and 2.5 parts by weight of lard, stir-frying for 5min at 280 ℃, adding 3 parts by weight of yellow wine, 1.2 parts by weight of light soy sauce, 0.15 part by weight of salt and 0.25 part by weight of monosodium glutamate, and uniformly stirring to obtain a filler, wherein the pork leg meat is obtained by naturally fermenting for more than six months; removing bones from 100 parts by weight of the whole chicken without the bore, putting the filler into the chicken belly of the whole chicken, smearing the pickling raw materials outside the whole chicken, pickling for 50min at the temperature of 35 ℃ in a natural environment, and turning the whole chicken every 10 minutes to ensure that the pickling is more uniform; wrapping the pickled whole chicken with 25 parts by weight of lard net oil, wrapping the whole chicken with two lotus leaves, wrapping the outer layer with a layer of transparent glass paper, wrapping the outer layer with a lotus leaf, and tightening the lotus leaf with a hemp rope; grinding 350 parts by weight of wine jar mud blocks by using a grinder, sieving by using a 220-mesh sieve, adding 8 parts by weight of salt, 50 parts by weight of water and uniformly mixing to obtain slurry, uniformly coating the slurry on outer-layer lotus leaves, and coating a layer of newspaper on the outermost layer, wherein the thickness of the slurry coated on the outer-layer lotus leaves is 2.5 cm; and (3) putting the wrapped whole chicken in an oven at 220 ℃ for roasting for 30min, and cooling to 160 ℃ for roasting for 3h to obtain the full-deboned high-protein beggar chicken. Wherein each part by weight is 10 g; the lotus leaves are sterilized in steam at 121 ℃ for 8min for use.
In a more specific embodiment, the fermentation inoculum comprises lactobacillus and pediococcus. The mass ratio of the lactobacillus to the pediococcus is 1:2.2, the lactobacillus comprises lactobacillus acidophilus and lactobacillus plantarum, and the mass ratio of the lactobacillus acidophilus to the lactobacillus plantarum is 1: 0.5.
the preparation method of the pork leg meat is the same as that of the embodiment 1, and the description is omitted.
Comparative example 1
A beggar's chicken is prepared by the following steps:
mixing 0.15 part by weight of sand ginger powder, 0.3 part by weight of star anise powder, 5 parts by weight of yellow wine, 3 parts by weight of light soy sauce, 0.2 part by weight of white sugar, 0.15 part by weight of salt, 0.3 part by weight of fermentation bacteria agent, 1.5 parts by weight of small onion sections and 0.5 part by weight of ginger shreds to obtain a pickling raw material; shredding 8 parts by weight of pork leg meat, 0.8 part by weight of chopped scallion pieces, 5 parts by weight of vegetable oil and 2.5 parts by weight of lard, stir-frying for 5min at 280 ℃, adding 3 parts by weight of yellow wine, 1.2 parts by weight of light soy sauce, 0.15 part by weight of salt and 0.25 part by weight of monosodium glutamate, and uniformly stirring to obtain a filler, wherein the pork leg meat is obtained by naturally fermenting for more than six months; removing bones from 100 parts by weight of the whole chicken without the bore, putting the filler into the chicken belly of the whole chicken, coating the curing raw materials outside the whole chicken, curing the chicken in an oven at 35 ℃ for 50min in a sealed environment, and turning the whole chicken every 10min to ensure that the curing is more uniform; wrapping the pickled whole chicken with 25 parts by weight of lard net oil, wrapping the whole chicken with two lotus leaves, wrapping the outer layer with a layer of transparent glass paper, wrapping the outer layer with a lotus leaf, and tightening the lotus leaf with a hemp rope; grinding 350 parts by weight of wine jar mud blocks by using a grinder, sieving by using a 220-mesh sieve, adding 8 parts by weight of salt, 50 parts by weight of water and uniformly mixing to obtain slurry, uniformly coating the slurry on outer-layer lotus leaves, and coating a layer of newspaper on the outermost layer, wherein the thickness of the slurry coated on the outer-layer lotus leaves is 2.5 cm; and (3) putting the wrapped whole chicken in an oven at 220 ℃ for roasting for 30min, and cooling to 160 ℃ for roasting for 3h to obtain the full-deboned high-protein beggar chicken. Wherein each part by weight is 10 g; the lotus leaves are sterilized in steam at 121 ℃ for 8min for use.
In a more specific embodiment, the fermentation inoculum is lactobacillus. The lactobacillus comprises lactobacillus acidophilus and lactobacillus plantarum, and the mass ratio of the lactobacillus acidophilus to the lactobacillus plantarum is 1: 0.5.
in a more specific example, the pork leg meat is prepared by the following method: putting the whole pig hind leg on a clean bamboo chip, uniformly coating salt accounting for 1.5% of the weight of the pig hind leg on the pork surface of the pig hind leg, removing blood in time, and standing for 48 hours; repeatedly performing the step 6 times of uniformly coating the salt accounting for 1.5 percent of the mass of the back legs of the pigs on the pork surfaces of the back legs of the pigs, removing blood water in time and placing for 48 hours; after 5 days of last coating salt, putting the hind legs of the pigs in clear water, cleaning and airing for 3 days; and placing the back legs of the pigs in a shady and cool ventilated place for natural air drying for 6 months to obtain the pork leg meat.
Comparative example 2
A beggar's chicken is prepared by the following steps:
mixing 0.15 part by weight of sand ginger powder, 0.3 part by weight of star anise powder, 5 parts by weight of yellow wine, 3 parts by weight of light soy sauce, 0.2 part by weight of white sugar, 0.15 part by weight of salt, 0.3 part by weight of fermentation bacteria agent, 1.5 parts by weight of small onion sections and 0.5 part by weight of ginger shreds to obtain a pickling raw material; shredding 8 parts by weight of pork leg meat, 0.8 part by weight of chopped scallion pieces, 5 parts by weight of vegetable oil and 2.5 parts by weight of lard, stir-frying for 5min at 280 ℃, adding 3 parts by weight of yellow wine, 1.2 parts by weight of light soy sauce, 0.15 part by weight of salt and 0.25 part by weight of monosodium glutamate, and uniformly stirring to obtain a filler, wherein the pork leg meat is obtained by naturally fermenting for more than six months; removing bones from 100 parts by weight of the whole chicken without the bore, putting the filler into the chicken belly of the whole chicken, coating the curing raw materials outside the whole chicken, curing the chicken in an oven at 35 ℃ for 50min in a sealed environment, and turning the whole chicken every 10min to ensure that the curing is more uniform; wrapping the pickled whole chicken with 25 parts by weight of lard net oil, wrapping the whole chicken with two lotus leaves, wrapping the outer layer with a layer of transparent glass paper, wrapping the outer layer with a lotus leaf, and tightening the lotus leaf with a hemp rope; grinding 350 parts by weight of wine jar mud blocks by using a grinder, sieving by using a 220-mesh sieve, adding 8 parts by weight of salt, 50 parts by weight of water and uniformly mixing to obtain slurry, uniformly coating the slurry on outer-layer lotus leaves, and coating a layer of newspaper on the outermost layer, wherein the thickness of the slurry coated on the outer-layer lotus leaves is 2.5 cm; and (3) putting the wrapped whole chicken in an oven at 220 ℃ for roasting for 30min, and cooling to 160 ℃ for roasting for 3h to obtain the full-deboned high-protein beggar chicken. Wherein each part by weight is 10 g; the lotus leaves are sterilized in steam at 121 ℃ for 8min for use.
In a more specific embodiment, the fermentation inoculum is pediococcus.
The preparation method of the pork leg meat is the same as that of comparative example 1, and the details are not repeated.
Comparative example 3:
a beggar's chicken is prepared by the following steps:
mixing 0.15 weight part of sand ginger powder, 0.3 weight part of star anise powder, 5 weight parts of yellow wine, 3 weight parts of light soy sauce, 0.2 weight part of white sugar, 0.15 weight part of salt, 1.5 weight parts of small onion sections and 0.5 weight part of ginger shreds to obtain a pickling raw material; shredding 8 parts by weight of pork leg meat, 0.8 part by weight of chopped scallion pieces, 5 parts by weight of vegetable oil and 2.5 parts by weight of lard, stir-frying for 5min at 280 ℃, adding 3 parts by weight of yellow wine, 1.2 parts by weight of light soy sauce, 0.15 part by weight of salt and 0.25 part by weight of monosodium glutamate, and uniformly stirring to obtain a filler, wherein the pork leg meat is obtained by naturally fermenting for more than six months; removing bones from 100 parts by weight of the whole chicken without the bore, putting the filler into the chicken belly of the whole chicken, coating the curing raw materials outside the whole chicken, curing the chicken in an oven at 35 ℃ for 50min in a sealed environment, and turning the whole chicken every 10min to ensure that the curing is more uniform; wrapping the pickled whole chicken with 25 parts by weight of lard net oil, wrapping the whole chicken with two lotus leaves, wrapping the outer layer with a layer of transparent glass paper, wrapping the outer layer with a lotus leaf, and tightening the lotus leaf with a hemp rope; grinding 350 parts by weight of wine jar mud blocks by using a grinder, sieving by using a 220-mesh sieve, adding 8 parts by weight of salt, 50 parts by weight of water and uniformly mixing to obtain slurry, uniformly coating the slurry on outer-layer lotus leaves, and coating a layer of newspaper on the outermost layer, wherein the thickness of the slurry coated on the outer-layer lotus leaves is 2.5 cm; and (3) putting the wrapped whole chicken in an oven at 220 ℃ for roasting for 30min, and cooling to 160 ℃ for roasting for 3h to obtain the full-deboned high-protein beggar chicken. Wherein each part by weight is 10 g; the lotus leaves are sterilized in steam at 121 ℃ for 8min for use.
The preparation method of the pork leg meat is the same as that of comparative example 1, and the details are not repeated.
Comparative example 4:
a beggar's chicken is prepared by the following steps:
mixing 0.15 part by weight of sand ginger powder, 0.3 part by weight of star anise powder, 5 parts by weight of yellow wine, 3 parts by weight of light soy sauce, 0.2 part by weight of white sugar, 0.15 part by weight of salt, 0.3 part by weight of fermentation bacteria agent, 1.5 parts by weight of small onion sections and 0.5 part by weight of ginger shreds to obtain a pickling raw material; shredding 8 parts by weight of pork leg meat, 0.8 part by weight of chopped scallion pieces, 5 parts by weight of vegetable oil and 2.5 parts by weight of lard, stir-frying for 5min at 280 ℃, adding 3 parts by weight of yellow wine, 1.2 parts by weight of light soy sauce, 0.15 part by weight of salt and 0.25 part by weight of monosodium glutamate, and uniformly stirring to obtain a filler, wherein the pork leg meat is obtained by naturally fermenting for more than six months; removing bones from 100 parts by weight of the whole chicken without the bore, putting the filler into the chicken belly of the whole chicken, coating the curing raw materials outside the whole chicken, curing the chicken in an oven at 35 ℃ for 50min in a sealed environment, and turning the whole chicken every 10min to ensure that the curing is more uniform; wrapping the pickled whole chicken with 25 parts by weight of lard net oil, wrapping the whole chicken with two lotus leaves, wrapping the outer layer with a layer of transparent glass paper, wrapping the outer layer with a lotus leaf, and tightening the lotus leaf with a hemp rope; grinding 350 parts by weight of wine jar mud blocks by using a grinder, sieving by using a 220-mesh sieve, adding 8 parts by weight of salt, 50 parts by weight of water and uniformly mixing to obtain slurry, uniformly coating the slurry on outer-layer lotus leaves, and coating a layer of newspaper on the outermost layer, wherein the thickness of the slurry coated on the outer-layer lotus leaves is 2.5 cm; and (3) putting the wrapped whole chicken in an oven at 220 ℃ for roasting for 30min, and cooling to 160 ℃ for roasting for 3h to obtain the full-deboned high-protein beggar chicken. Wherein each part by weight is 10 g.
In a more specific embodiment, the fermentation inoculum comprises lactobacillus and pediococcus. The mass ratio of the lactobacillus to the pediococcus is 1:2.2, the lactobacillus comprises lactobacillus acidophilus and lactobacillus plantarum, and the mass ratio of the lactobacillus acidophilus to the lactobacillus plantarum is 1: 0.5.
the preparation method of the pork leg meat is the same as that of comparative example 1, and the details are not repeated.
Comparative example 5:
a beggar's chicken is prepared by the following steps:
mixing 0.15 part by weight of sand ginger powder, 0.3 part by weight of star anise powder, 5 parts by weight of yellow wine, 3 parts by weight of light soy sauce, 0.2 part by weight of white sugar, 0.15 part by weight of salt, 0.3 part by weight of fermentation bacteria agent, 1.5 parts by weight of small onion sections and 0.5 part by weight of ginger shreds to obtain a pickling raw material; shredding pork leg meat 8 parts by weight, shredding scallion stalk 0.8 parts by weight, vegetable oil 5 parts by weight, and lard 2.5 parts by weight, stir-frying at 280 ℃ for 5min, adding yellow wine 3 parts by weight, light soy sauce 1.2 parts by weight, salt 0.15 parts by weight, and monosodium glutamate 0.25 parts by weight, and uniformly stirring to obtain filler; removing bones from 100 parts by weight of the whole chicken without the bore, putting the filler into the chicken belly of the whole chicken, coating the curing raw materials outside the whole chicken, curing the chicken in an oven at 35 ℃ for 50min in a sealed environment, and turning the whole chicken every 10min to ensure that the curing is more uniform; wrapping the pickled whole chicken with 25 parts by weight of lard net oil, wrapping the whole chicken with two lotus leaves, wrapping the outer layer with a layer of transparent glass paper, wrapping the outer layer with a lotus leaf, and tightening the lotus leaf with a hemp rope; grinding 350 parts by weight of wine jar mud blocks by using a grinder, sieving by using a 220-mesh sieve, adding 8 parts by weight of salt, 50 parts by weight of water and uniformly mixing to obtain slurry, uniformly coating the slurry on outer-layer lotus leaves, and coating a layer of newspaper on the outermost layer, wherein the thickness of the slurry coated on the outer-layer lotus leaves is 2.5 cm; and (3) putting the wrapped whole chicken in an oven at 220 ℃ for roasting for 30min, and cooling to 160 ℃ for roasting for 3h to obtain the full-deboned high-protein beggar chicken. Wherein each weight portion is 10g, and the lotus leaves are sterilized in steam at 121 ℃ for 8min for use.
In a more specific embodiment, the fermentation inoculum comprises lactobacillus and pediococcus. The mass ratio of the lactobacillus to the pediococcus is 1:2.2, the lactobacillus comprises lactobacillus acidophilus and lactobacillus plantarum, and the mass ratio of the lactobacillus acidophilus to the lactobacillus plantarum is 1: 0.5.
test example 1
Sensory evaluation test: the sliced chicken obtained in examples 1 to 8 of the present invention and comparative examples 1 to 5 were subjected to sensory evaluation, which is a scientific method for measuring, analyzing and interpreting the product by flavor, taste and the like. The test consisted of 50 panelists, which were divided into 5 groups, and the various beggar's chickens obtained as described above were subjected to sensory evaluation. Specific scoring criteria reference fragrance: the fragrance is proper and has faint scent of 38-50 minutes, the fragrance is slightly light of 24-37 minutes, and the fragrance is less than or equal to 23 minutes without obvious wax; the mouthfeel is as follows: the meat quality is soft and rich in chewiness for 38-50 minutes, the meat quality is hard and chewiness is generally 24-37 minutes, and the meat quality is harder and less than or equal to 23 minutes. The results of the groups are shown in the following table 1, and the P obtained by comparing the test results of the groups through a statistical analysis method is less than 0.05, which shows that the average difference of the samples has statistical significance.
Each group member was scored after evaluating the examples of each group and averaged (rounded to an integer) to obtain the test results shown in table 1:
table 1: sensory evaluation test result table
Serial number Scoring fragrance Mouthfeel scoring Composite score
Example 1 40 38 78
Example 2 42 40 82
Example 3 46 43 89
Example 4 42 45 87
Example 5 47 43 90
Example 6 48 46 94
Example 7 45 43 88
Example 8 28 25 53
Comparative example 1 45 34 79
Comparative example 2 41 40 81
Comparative example 3 27 26 53
Comparative example 4 43 43 86
Comparative example 5 38 39 77
Test example 2
Protein content testing: the beggar's chickens prepared in the above examples 3, 6, 7, 8, 1, 2, 3, 4 and 5 were obtained, respectively, the protein content was measured using a Kjeldahl apparatus for a plurality of portions of each beggar's chicken, and the average protein percentage content was calculated to obtain the test results shown in Table 2:
table 2: results table for protein percentage test
Serial number Protein content (%)
Example 3 32.1
Example 6 32.5
Example 7 31.7
Example 8 29.3
Comparative example 1 29.5
Comparative example 2 29.7
Comparative example 3 27.1
Comparative example 4 28.3
Comparative example 5 29.6
As can be seen from Table 2, the fully deboned high protein beggar chicken of the present invention is subjected to external fermentation by the fermentation inoculant and internal fermentation by the pork leg meat, which can improve the protein content of the chicken meat in the finished beggar chicken, and make the meat softer to improve the meat quality and taste. The possible reasons for this are: the pediococcus and the lactobacillus in the fermentation inoculum are fermented to decompose and utilize water and chicken fibers in chicken, so that the ratio of protein content is increased and the chicken fibers are broken.
Test example 3
And (3) counting and testing the total number of viable bacteria: preparation of simulated broth culture medium: 2% of beef extract, 2% of peptone, 1% of glucose, 2% of sodium chloride and 0.012% of sodium nitrite, wherein the volume is 1000ml, the pH value is adjusted to 6.5, and the beef extract is sterilized at 115-121 ℃ for 20 minutes and used for analyzing the growth performance of each strain. The beggar's chickens obtained in the above examples 3, 6, 7, 8, 1, 2, 3 and 4 were respectively obtained, vacuum-packed using a vacuum packing machine, 1g of the chicken pieces obtained in the above examples were stored in a vacuum packing environment at 25 ℃ for 2 days, 4 days, 7 days, 10 days and 15 days were placed in a simulated broth medium, and after culturing at 32 ℃ for 36 hours in an oven, the total viable cell count (in log cfu/g) was counted by the GB4789.2 method, and the test results shown in table 3 were obtained:
table 3: test result table for counting total viable bacteria
Figure BDA0002715409230000181
Tests show that when the total number of unit live bacteria exceeds 108CFU/g (i.e., logCFU/g)>8) In time, the chicken is deteriorated and cannot be eaten. As can be seen from Table 3, the fully deboned high protein beggar chicken of the present invention is externally fermented by the fermentation inoculant, internally fermented by the pork leg meat, and sterilized by the lotus leaves, so that the breeding of external bacteria can be avoided, and the storage time of the beggar chicken product can be increased. The possible reasons for this are: after fermentation, pediococcus and lactobacillus in the fermentation inoculum produce metabolites which can inhibit the growth and reproduction of mixed bacteria. Therefore, the full-deboned high-protein beggar chicken disclosed by the invention has the characteristics of stronger fragrance, soft meat quality and storage resistance.
While the invention has been described with reference to specific embodiments, the invention is not limited thereto, and various equivalent modifications and substitutions can be easily made by those skilled in the art within the technical scope of the invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.

Claims (10)

1. A preparation method of a full bone-removed high protein beggar's chicken is characterized by comprising the following steps:
mixing 0.1-0.2 weight part of rhizoma Kaempferiae powder, 0.2-0.4 weight part of fructus Anisi Stellati powder, 4-6 weight parts of yellow wine, 2-3 weight parts of light soy sauce, 0.1-0.3 weight part of white sugar, 0.1-0.3 weight part of salt, 0.1-0.4 weight part of zymogen agent, 0.5-2 weight parts of shallot segments and 0.2-0.5 weight part of ginger thread to obtain a pickling raw material;
shredding pork leg meat 6-10 parts by weight, shredding scallion 0.5-1 part by weight, frying vegetable oil 5 parts by weight and lard 2-4 parts by weight at 350 ℃ for 3-6min, adding yellow wine 2-4 parts by weight, light soy sauce 0.8-1.5 parts by weight, salt 0.1-0.2 part by weight and monosodium glutamate 0.2-0.4 part by weight, and stirring uniformly to obtain filler;
removing bones from 100 parts by weight of the whole chicken without the bore, putting the filler into the belly of the whole chicken, smearing the pickling raw materials outside the whole chicken, pickling for 30-60min at 28-36 ℃ in a sealed environment, and turning the whole chicken every 10 minutes to make the pickling more uniform;
wrapping the pickled whole chicken with 20-30 parts by weight of pig net oil, wrapping the whole chicken with two lotus leaves, wrapping the outer layer with a layer of transparent glass paper, wrapping the outer layer with a lotus leaf, and tightening the lotus leaf with a hemp rope;
grinding 400 parts by weight of wine jar mud blocks of 300-;
and (3) roasting the wrapped whole chicken at the temperature of 210 ℃ and 240 ℃ for 25-40min, and cooling to the temperature of 150 ℃ and 180 ℃ for 2.5-4h to obtain the full-deboned high-protein beggar chicken.
2. The method for preparing the full deboned high protein beggar chicken according to claim 1, wherein the fermentation inoculum comprises lactobacillus and pediococcus.
3. The preparation method of the full bone-removed high protein beggar chicken as claimed in claim 2, wherein the mass ratio of the lactobacillus to the pediococcus is 1 (1.6-2.5).
4. The method for preparing the full bone-removed high protein beggar chicken according to claim 3, wherein the lactobacillus comprises lactobacillus acidophilus and lactobacillus plantarum, and the mass ratio of the lactobacillus acidophilus to the lactobacillus plantarum is 1: (0.3-0.75).
5. The method for preparing a full deboned high protein beggar chicken according to claim 1, wherein the pork leg meat is naturally fermented for more than six months.
6. The method for preparing the full deboned high protein beggar chicken according to claim 5, wherein the pork leg meat is prepared by the following method:
putting the whole pig hind leg on a clean bamboo chip, uniformly coating salt accounting for 1-2% of the weight of the pig hind leg on the pork surface of the pig hind leg, removing blood in time, and standing for 48-72 h;
repeatedly performing the steps of uniformly coating the salt accounting for 1-2% of the weight of the back legs of the pigs on the pork surfaces of the back legs of the pigs, removing blood water in time, and standing for 48-72 hours for 5-6 times;
after 5 days of last coating of salt, putting the hind legs of the pigs in clear water, cleaning and airing for 2-5 days;
and placing the back legs of the pigs in a shady and cool ventilated place for natural air drying for 5 months for more than 12 days to obtain the pork leg meat.
7. The method for preparing the full bone-removed high protein beggar's chicken as claimed in claim 1, wherein the lotus leaf is sterilized in steam at 121 ℃ for 5-10 min.
8. The method for preparing the full bone-removed high protein beggar chicken according to claim 1, wherein the lotus leaf is soaked in 0.1% sodium hypochlorite aqueous solution for 3-6 min.
9. The method for preparing the full deboned high protein beggar chicken according to claim 1, wherein the thickness of the slurry coated on the outer layer of lotus leaves is 2-3 cm.
10. A fully deboned high protein beggar chicken prepared by the method of making a fully deboned high protein beggar chicken of any one of claims 1-9.
CN202011072111.5A 2020-10-09 2020-10-09 Full-deboned high-protein beggar chicken and preparation method thereof Withdrawn CN112205587A (en)

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