CN113632937A - Sweet and spicy chicken accessory marinated product and production process thereof - Google Patents
Sweet and spicy chicken accessory marinated product and production process thereof Download PDFInfo
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- CN113632937A CN113632937A CN202110815878.0A CN202110815878A CN113632937A CN 113632937 A CN113632937 A CN 113632937A CN 202110815878 A CN202110815878 A CN 202110815878A CN 113632937 A CN113632937 A CN 113632937A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The application relates to the technical field of chicken accessory marinated products, and particularly discloses a sweet and spicy chicken accessory marinated product and a production process thereof. The production process of the sweet and spicy chicken accessory marinated product comprises the following steps: s1: preparing brine; s2: pretreatment: soaking chicken accessories in water to remove bloody water, and then taking out and draining; s3: marinating: boiling the brine, putting into the pretreated chicken accessories, marinating for 20-40min in a boiling state, taking out, draining to obtain marinated semi-finished product; s4: baking: baking the marinated semi-finished product in the step S3 at the temperature of 80-100 ℃, and then putting into brine for soaking to obtain a baked semi-finished product; s5: seasoning: uniformly mixing the baked semi-finished product with seasonings to obtain a seasoned semi-finished product; s6: and (3) vacuum packaging: and (4) carrying out vacuum packaging on the prepared seasoning semi-finished product, and carrying out high-temperature sterilization to obtain the seasoning. The sweet and spicy chicken accessory marinated product has the advantages of good taste and excellent flavor.
Description
Technical Field
The application relates to the technical field of marinated products, in particular to a sweet and spicy chicken accessory marinated product and a production process thereof.
Background
At present, the chicken yield in China is rapidly increased, and the chicken yield is the second major chicken producing and processing country in the world. The traditional chicken processing usually adopts the processes of sauce marinating, smoking, air drying, pickling and the like, and particularly, the chicken product prepared by the marinating process has the advantages of beautiful color, aromatic flavor and various varieties, and is deeply loved by consumers.
In the chicken marinated products, the chicken accessories have unique taste, are gradually processed into corresponding marinated products and put on the market, and are popular with people. The marinated product of the chicken accessories is generally processed by the steps of unfreezing, cleaning, marinating, seasoning, vacuum packaging and high-temperature sterilization, but the meat fiber of the chicken accessories is loose, the mouth feel of the marinated product is soft, and the flavor is easy to lose in the subsequent storage and high-temperature sterilization processes.
Disclosure of Invention
In order to solve the problem that the flavor of the chicken accessory marinated product is easy to lose in the sterilization and storage processes, the application provides a sweet and spicy chicken accessory marinated product and a production process thereof.
In a first aspect, the application provides a production process of a sweet and spicy chicken accessory marinated product, which adopts the following technical scheme:
a production process of a sweet and spicy chicken accessory marinated product comprises the following steps:
s1: preparing brine: the brine is mainly prepared from the following raw materials in parts by weight: 8-10 parts of white granulated sugar, 1-2 parts of edible salt, 5-8 parts of yellow rock sugar, 2-6 parts of chicken essence, 3-5 parts of monosodium glutamate, 0.1-3 parts of cassia bark, 0.1-3 parts of myrcia, 0.1-3 parts of pepper, 0.1-3 parts of hot pepper, 0.1-3 parts of common fennel, 0.1-3 parts of fructus amomi, 0.1-3 parts of angelica dahurica, 0.1-3 parts of galangal, 0.1-3 parts of liquorice, 0.1-3 parts of clove and 1200 parts of water 900;
s2: pretreatment: soaking chicken accessories in water to remove bloody water, and then taking out and draining;
s3: marinating: boiling the brine, putting into the pretreated chicken accessories, marinating for 20-40min in a boiling state, taking out, draining to obtain marinated semi-finished product;
s4: baking: baking the semi-finished marinated product in the step S3 at 80-100 ℃ for 5-20min, and then soaking in brine for 5-15min to obtain a baked semi-finished product;
s5: seasoning: uniformly mixing the baked semi-finished product with seasonings to obtain a seasoned semi-finished product, wherein the mass ratio of the baked semi-finished product to the seasonings is (94-97) to (3-6), and the seasonings are mainly prepared from the following raw materials in parts by weight: 10-12 parts of white sugar, 8-10 parts of chicken essence and 15-18 parts of edible salt;
s6: and (3) vacuum packaging: and (4) carrying out vacuum packaging on the prepared seasoning semi-finished product, and carrying out high-temperature sterilization to obtain the seasoning.
By adopting the technical scheme, the chicken accessories are removed from the blood water in the water, the influence of fishy smell on the flavor of the product can be greatly reduced, then the chicken accessories are boiled in the brine, the flavor in the brine is fully immersed in the chicken accessories, the pepper and the white granulated sugar in the brine can be used for synthesizing the bitter taste in the spice, and the flavor of the product is improved. And after marinating the chicken accessories, baking the chicken accessories at high temperature to remove part of water in the chicken accessories, tightening the meat quality, improving the skin compactness and making the mouth feel of the product more chewy and tough, and soaking the baked chicken accessories in brine again to make the meat fiber tissues which are already tightened fully absorb brine again, so that better tightness and chewiness are obtained, and meanwhile, better spicy flavor is kept.
Preferably, in step S4, the marinated semi-finished product is evenly coated with cold brine every 2-3min during the baking process, and the cold brine is prepared by freezing the brine in step S1.
Through adopting above-mentioned technical scheme, stew in soy sauce semi-manufactured goods scribbles cold brine at the baking in-process, cold brine carries out rapid cooling to stew in soy sauce semi-manufactured goods, the meat quality of stew in soy sauce semi-manufactured goods can tighten up fast at rapid cooling in-process meat quality, muscle fibre tightens up rapidly, organizational structure becomes more compact, through heaing up many times, the cooling is gone on repeatedly, make on the one hand in the abundant infiltration chicken annex of the spicy flavor of stew in soy sauce, on the other hand makes baking in-process chicken annex can not be desiccated too much, lead to the product taste to become firewood, lead to the flavor to descend.
Preferably, in step S4, the marinated semi-finished product is baked after being coated with cold brine and blown with cold wind for 0.5-1 min.
By adopting the technical scheme, the marinated semi-finished product is rapidly cooled by cold air blowing and matching with cold brine, the evaporation capacity of water is improved, the free water content in the meat tissue of the marinated semi-finished product is rapidly reduced, a certain amount of bound water is kept, and the mouthfeel of dried firewood is not easy to appear while toughness is obtained. And moreover, cold air drying and blowing are adopted, so that the water content of the marinated semi-finished product is relatively uniform, the situation that the skin is hard due to too fast evaporation of water is reduced, and the taste of the product is ensured.
Preferably, in step S4, the baked semi-finished product is cooled in shade at room temperature for 30-50min to obtain the final product.
Through adopting above-mentioned technical scheme, the baking semi-manufactured goods is soaked through brine, free moisture is comparatively excessive in the surface layer tissue, if directly pack, wherein free water can soak and migrate meat tissue in storage process afterwards, make meat tissue's compactness reduce, lead to the flavor and the taste of product to descend, adopt shady and cool mode to get rid of the free water of baking semi-manufactured goods surface layer tissue, also make partly free water in the inlayer tissue to surface migration simultaneously, make the clearance between the meat fibre further reduce, still can keep better taste and flavor in subsequent storage process.
Preferably, the seasoning also comprises (7-15) parts by weight of sweet and spicy spices, wherein the sweet and spicy spices comprise (6-8) parts by weight of pepper, clove, cinnamon, bay leaves, liquorice and aniseed parts by weight of (0.3-0.8) parts by weight of (0.2-0.6) parts by weight of (0.2-0.5) parts by weight of (0.5-1).
By adopting the technical scheme, the hot pepper, the clove, the cinnamon, the myrcia, the liquorice and the aniseed are compounded, so that the peppery taste and the numb taste in the brine are integrated, and then the hot pepper, the numb taste and the white sugar are cooperated, so that the product has better sweet and peppery taste and unique flavor.
Preferably, in the sweet and spicy spice raw materials, the hot pepper is composed of at least one of lantern peppers and ash peppers and pepper according to the mass ratio of (1-3) to (3.5-6).
By adopting the technical scheme, the lantern peppers and the pepper provide good spicy taste, the pepper provides certain spicy degree, and the component proportion is optimized according to the proportion, so that the spicy taste and the spicy taste of the brine are moderate, and the taste and the flavor of the product are better.
Preferably, in the sweet and spicy spice raw materials, the hot pepper consists of Lantern pepper, Japanese pepper and chili pepper according to the mass ratio of (0.8-2) to (0.3-1) to (3.5-6).
By adopting the technical scheme, the chili compounded according to the proportion generates more layered hot and spicy taste after being boiled, generates better sweet and spicy effect by less raw materials, and keeps the flavor for a long time in the storage process.
Preferably, the mass ratio of the sweet and spicy spice to the white sugar is (0.38-0.66): 1.
By adopting the technical scheme, the proportion of the sweet and spicy spice to the white sugar is optimized, and the white sugar is used for integrating the spicy taste in the brine, so that the sweet and spicy taste of the product is more prominent, and the taste is fuller and moderate.
In a second aspect, the present application provides a method, which adopts the following technical solutions:
a sweet and spicy chicken accessory marinated product is prepared by the production process of the sweet and spicy chicken accessory marinated product.
By adopting the technical scheme, the chicken accessories are subjected to the procedures of pretreatment, marinating, baking and the like, so that the product obtains better sweet and spicy flavor and better mouthfeel.
In summary, the present application has the following beneficial effects:
1. because the sweet and spicy chicken accessory marinating product is produced by combining the marinating and baking processes, the marinating process obtains sweet and spicy fragrance firstly, and then the processes of baking, marinating and the like are carried out, so that the hardness and toughness of the product can be properly increased, the taste of the product is not too soft, the chewing strength of the product is improved, and in addition, the sweet and spicy chicken accessory marinating product also has some baked scorched fragrance.
2. The compound sweet and spicy spice pair is preferably adopted in the application for treatment, so that the spicy and hot taste of the product is improved, the taste is better, the flavor is not easy to lose in the subsequent sterilization and storage processes, and the flavor is better maintained.
3. Adopt in this application to scribble cold brine and cold wind dry mode and handle at the baking in-process, improve the degree of tightening of water content and meat tissue in the product meat tissue, further promote the taste and the flavor of product.
Detailed Description
The present application will be described in further detail with reference to examples.
In the production process of the sweet and spicy chicken accessory marinated product, preferably, the chicken accessory can be a fresh chicken accessory or a frozen and stored chicken accessory. Further preferably, the chicken accessory of the present application is a chicken accessory after frozen storage.
Preferably, the peppers in the brine raw material are long pepper dried peppers. Further preferably, the pepper in the brine raw material is double-chaste tree stem dried pepper.
Preferably, in the sweet and spicy spice raw materials, the hot pepper is composed of at least one of lantern peppers and ash peppers and pepper according to the mass ratio of (1-3) to (3.5-6). Further preferably, when the hot pepper is prepared from Lantern peppers and Chinese prickly ash and pepper, the hot pepper consists of the sum of the masses of the Lantern peppers and the Chinese prickly ash and the pepper in a mass ratio of (1-3) to (3.5-6).
The information on the main raw materials of the examples and comparative examples of the present application is shown in table 1.
TABLE 1 information on main raw materials of examples and comparative examples of the present application
| Raw materials | Specification and model | Source manufacturer |
| Yellow crystal sugar | First-grade product | Great North China supply chain (Tianjin) Co Ltd |
| Dried pepper of two vitex negundo | Sichuan Youyou import and export trade company Limited | |
| Fructus amomi | Original form | Bozhou city hundred million Hongtong pharmaceutical Co Ltd |
| Licorice root, radix Glycyrrhizae | Original form | Bozhou city hundred million Hongtong pharmaceutical Co Ltd |
| Root of Dahurian Angelica | Beijing Hongxiang food Limited liability company |
Examples
Examples 1 to 3
The process for producing the sweet and spicy chicken accessory marinated product of examples 1-3 includes the following steps:
s1: preparing brine: the brine is prepared from the following raw materials: white granulated sugar, edible salt, yellow rock candy, chicken essence, monosodium glutamate, cassia bark, myrcia, pepper, hot pepper, fennel, fructus amomi, radix angelicae, galangal, liquorice, clove and water, and the raw materials in the brine are uniformly mixed and boiled for 30min to prepare brine;
s2: pretreatment: thawing chicken appendages in normal temperature water (25 +/-10 ℃) until the interior of the chicken appendages is ice-free, soaking for 1 hour to remove blood, taking out the chicken appendages and draining;
s3: marinating: boiling the brine, putting into the pretreated chicken accessories, stewing for 20min with slow fire after the brine is boiled again, taking out, draining to obtain a stewed semi-finished product;
s4: baking: spreading the marinated semi-finished product in the step S3 on a baking tray, putting into an oven for baking, setting the baking temperature at 80 ℃, setting the baking time at 5min, putting into brine after baking, boiling the brine, turning off the fire, and soaking for 5min to obtain a baked semi-finished product;
s5: seasoning: uniformly spraying seasonings onto the baked semi-finished product, and uniformly mixing to obtain a seasoned semi-finished product, wherein the mass ratio of the baked semi-finished product to the seasonings is 95: 5;
s6: and (3) vacuum packaging: vacuum packaging the obtained flavoring semi-finished product, and sterilizing at 120 deg.C for 15 min.
The seasoning is prepared from the following raw materials in parts by weight: 100g of white sugar, 80g of chicken essence and 15g of edible salt.
The amounts of each raw material added in examples 1 to 3 are shown in Table 2.
TABLE 2 addition of the respective raw materials of examples 1 to 3
The spicy and sweet chicken accessory marinated products of examples 1-3 were prepared by the above-described process for producing spicy and sweet chicken accessory marinated products.
Example 4
The production process of the sweet and spicy chicken accessory marinated product comprises the following steps:
s1: preparing brine: the brine is prepared from the following raw materials in parts by weight: 90g of white granulated sugar, 13g of edible salt, 65g of yellow rock sugar, 45g of chicken essence, 3.8g of monosodium glutamate, 15g of cassia bark, 3g of bay leaf, 13g of pepper, 25.4g of hot pepper, 2g of common fennel, 1.5g of fructus amomi, 1.1g of radix angelicae, 2g of galangal, 15g of liquorice, 5g of clove and 10000g of water, and the raw materials in the brine are uniformly mixed and boiled for 30min to prepare the brine;
s2: pretreatment: thawing chicken appendages in normal temperature water (25 +/-10 ℃) until the interior of the chicken appendages is ice-free, soaking for 1 hour to remove blood, taking out the chicken appendages and draining;
s3: marinating: boiling the brine, putting into the pretreated chicken accessories, stewing for 30min with slow fire after the brine is boiled again, taking out and draining to obtain a stewed semi-finished product;
s4: baking: spreading the marinated semi-finished product in the step S3 on a baking tray, putting the baking tray in an oven for baking, setting the baking temperature at 90 ℃, setting the baking time at 12min, putting the baking tray in brine after baking, boiling the brine, turning off the fire, and soaking for 10min to obtain a baked semi-finished product;
s5: seasoning: uniformly spraying seasonings onto the baked semi-finished product, and uniformly mixing to obtain a seasoned semi-finished product, wherein the mass ratio of the baked semi-finished product to the seasonings is 95: 5;
s6: and (3) vacuum packaging: vacuum packaging the obtained flavoring semi-finished product, and sterilizing at 120 deg.C for 15 min.
The seasoning is prepared from the following raw materials in parts by weight: 11.5g of white sugar, 9g of chicken essence and 13g of edible salt.
The sweet and spicy chicken accessory marinated product is prepared by the production process of the sweet and spicy chicken accessory marinated product.
Example 5
The production process of the sweet and spicy chicken accessory marinated product comprises the following steps:
s1: preparing brine: the brine is prepared from the following raw materials in parts by weight: 90g of white granulated sugar, 13g of edible salt, 65g of yellow rock sugar, 45g of chicken essence, 3.8g of monosodium glutamate, 15g of cassia bark, 3g of bay leaf, 13g of pepper, 25.4g of hot pepper, 2g of common fennel, 1.5g of fructus amomi, 1.1g of radix angelicae, 2g of galangal, 15g of liquorice, 5g of clove and 10000g of water, and the raw materials in the brine are uniformly mixed and boiled for 30min to prepare the brine;
s2: pretreatment: thawing chicken appendages in normal temperature water (25 +/-10 ℃) until the interior of the chicken appendages is ice-free, soaking for 1 hour to remove blood, taking out the chicken appendages and draining;
s3: marinating: boiling the brine, putting into the pretreated chicken accessories, stewing for 40min with slow fire after the brine is boiled again, taking out, draining to obtain a stewed semi-finished product;
s4: baking: spreading the marinated semi-finished product in the step S3 on a baking tray, putting into an oven for baking, setting the baking temperature at 100 ℃, setting the baking time at 20min, putting into brine after baking, boiling the brine, turning off the fire, and soaking for 15min to obtain a baked semi-finished product;
s5: seasoning: uniformly spraying seasonings onto the baked semi-finished product, and uniformly mixing to obtain a seasoned semi-finished product, wherein the mass ratio of the baked semi-finished product to the seasonings is 95: 5;
s6: and (3) vacuum packaging: vacuum packaging the obtained flavoring semi-finished product, and sterilizing at 120 deg.C for 15 min.
The seasoning is prepared from the following raw materials in parts by weight: 12g of white sugar, 10g of chicken essence and 18g of edible salt.
The sweet and spicy chicken accessory marinated product is prepared by the production process of the sweet and spicy chicken accessory marinated product.
Example 6
The difference between the production process of the sweet and spicy chicken accessory marinated product in the embodiment and the embodiment 4 is that: in step S4, the marinated semi-finished product is evenly coated with cold brine every 2min during the baking process, the cold brine is prepared by freezing the brine in step S1, the temperature of the cold brine is 4 ℃, and the rest is the same as in example 4.
The sweet and spicy chicken accessory marinated product is prepared by the production process of the sweet and spicy chicken accessory marinated product.
Example 7
The difference between the production process of the sweet and spicy chicken accessory marinated product in the embodiment and the embodiment 6 is that: in step S4, the marinated semi-finished product is coated with cold brine, blown with cold wind for 0.5min, and then baked, the rest being the same as in example 6.
The sweet and spicy chicken accessory marinated product is prepared by the production process of the sweet and spicy chicken accessory marinated product.
Example 8
The difference between the production process of the sweet and spicy chicken accessory marinated product in the embodiment and the embodiment 6 is that: in step S4, the marinated semi-finished product is coated with cold brine, blown with cold wind for 0.7min, and then baked, the rest being the same as in example 6.
The sweet and spicy chicken accessory marinated product is prepared by the production process of the sweet and spicy chicken accessory marinated product.
Example 9
The difference between the production process of the sweet and spicy chicken accessory marinated product in the embodiment and the embodiment 6 is that: in step S4, the marinated semi-finished product is coated with cold brine, blown with cold wind for 1min, and then baked, the rest being the same as in example 6.
The sweet and spicy chicken accessory marinated product is prepared by the production process of the sweet and spicy chicken accessory marinated product.
Example 10
The difference between the production process of the sweet and spicy chicken accessory marinated product in the embodiment and the embodiment 8 is that: in step S4, the baked semi-finished product is cooled in the shade at room temperature for 30min, and the rest is the same as in example 8.
The sweet and spicy chicken accessory marinated product is prepared by the production process of the sweet and spicy chicken accessory marinated product.
Example 11
The difference between the production process of the sweet and spicy chicken accessory marinated product in the embodiment and the embodiment 8 is that: in step S4, the baked semi-finished product is cooled in the shade at room temperature for 40min, and the rest is the same as in example 8.
The sweet and spicy chicken accessory marinated product is prepared by the production process of the sweet and spicy chicken accessory marinated product.
Example 12
The difference between the production process of the sweet and spicy chicken accessory marinated product in the embodiment and the embodiment 8 is that: in step S4, the baked semi-finished product is cooled in the shade at room temperature for 50min, and the rest is the same as in example 8.
The sweet and spicy chicken accessory marinated product is prepared by the production process of the sweet and spicy chicken accessory marinated product.
Example 13
The difference between the production process of the sweet and spicy chicken accessory marinated product in the embodiment and the embodiment 11 is that: in step S4, the seasoning further includes 7g of sweet and spicy spices including hot pepper, zanthoxylum, clove, cinnamon, bay leaves, licorice, and anise in a mass ratio of 6:2:0.3:0.2:0.2:0.2:0.5, and the rest is the same as in example 11.
Wherein the Capsici fructus is Capsici fructus.
The sweet and spicy chicken accessory marinated product is prepared by the production process of the sweet and spicy chicken accessory marinated product.
Example 14
The difference between the production process of the sweet and spicy chicken accessory marinated product in the embodiment and the embodiment 11 is that: in step S4, the seasoning further includes 13.3g of sweet and spicy spices, the sweet and spicy spices are pepper, zanthoxylum, clove, cinnamon, bay leaves, licorice, and aniseed in a mass ratio of 7.2:3.6:0.6:0.4:0.4:0.3:0.8, and the rest is the same as in example 11.
Wherein the Capsici fructus is Capsici fructus.
The sweet and spicy chicken accessory marinated product is prepared by the production process of the sweet and spicy chicken accessory marinated product.
Example 15
The difference between the production process of the sweet and spicy chicken accessory marinated product in the embodiment and the embodiment 11 is that: in step S4, the seasoning further includes 15g of sweet and spicy spices, the sweet and spicy spices are pepper, zanthoxylum, clove, cinnamon, bay leaves, licorice, and anise in a mass ratio of 8:5:0.8:0.6:0.6:0.5:1, and the rest are the same as in example 11.
Wherein the Capsici fructus is Capsici fructus.
The sweet and spicy chicken accessory marinated product is prepared by the production process of the sweet and spicy chicken accessory marinated product.
Example 16
The difference between the production process of the sweet and spicy chicken accessory marinated product in the embodiment and the embodiment 14 is that: in the sweet and spicy spice raw materials, the hot pepper consists of Lantern peppers and sharp peppers according to the mass ratio of 1:3.5, and the rest is the same as that in the example 14.
The sweet and spicy chicken accessory marinated product is prepared by the production process of the sweet and spicy chicken accessory marinated product.
Example 17
The difference between the production process of the sweet and spicy chicken accessory marinated product in the embodiment and the embodiment 14 is that: in the sweet and spicy spice raw materials, the hot pepper consists of the zanthoxylum piperitum and the capsicum frutescens according to the mass ratio of 1:3.5, and the rest is the same as the example 14.
The sweet and spicy chicken accessory marinated product is prepared by the production process of the sweet and spicy chicken accessory marinated product.
Example 18
The difference between the production process of the sweet and spicy chicken accessory marinated product in the embodiment and the embodiment 14 is that: in the sweet and spicy spice raw materials, the hot pepper consists of Lantern peppers and sharp peppers according to the mass ratio of 2.1:5.1, and the rest is the same as the example 14.
The sweet and spicy chicken accessory marinated product is prepared by the production process of the sweet and spicy chicken accessory marinated product.
Example 19
The difference between the production process of the sweet and spicy chicken accessory marinated product in the embodiment and the embodiment 14 is that: in the sweet and spicy spice raw materials, the hot pepper consists of Lantern peppers and sharp peppers according to the mass ratio of 3:5, and the rest is the same as that in the example 14.
The sweet and spicy chicken accessory marinated product is prepared by the production process of the sweet and spicy chicken accessory marinated product.
Example 20
The difference between the production process of the sweet and spicy chicken accessory marinated product in the embodiment and the embodiment 18 is that: in the sweet and spicy spice raw materials, the hot pepper consists of Lantern pepper, Zanthoxylum piperitum and Zanthoxylum piperitum according to the mass ratio of 0.8:0.3:3.5, and the rest is the same as that in example 18.
The sweet and spicy chicken accessory marinated product is prepared by the production process of the sweet and spicy chicken accessory marinated product.
Example 21
The difference between the production process of the sweet and spicy chicken accessory marinated product in the embodiment and the embodiment 18 is that: in the sweet and spicy spice raw materials, the hot pepper consists of Lantern pepper, Zanthoxylum piperitum and Zanthoxylum piperitum according to the mass ratio of 1.3:0.8:5.1, and the rest is the same as that in example 18.
The sweet and spicy chicken accessory marinated product is prepared by the production process of the sweet and spicy chicken accessory marinated product.
Example 22
The difference between the production process of the sweet and spicy chicken accessory marinated product in the embodiment and the embodiment 18 is that: in the sweet and spicy spice raw materials, the hot pepper consists of Lantern pepper, Zanthoxylum piperitum and Zanthoxylum piperitum according to the mass ratio of 2:1:6, and the rest is the same as in example 18.
The sweet and spicy chicken accessory marinated product is prepared by the production process of the sweet and spicy chicken accessory marinated product.
Comparative example
Comparative example 1
The production process of the sweet and spicy chicken accessory marinated product comprises the following steps:
s1: preparing brine: the brine is prepared from the following raw materials in parts by weight: 90g of white granulated sugar, 13g of edible salt, 65g of yellow rock sugar, 45g of chicken essence, 3.8g of monosodium glutamate, 15g of cassia bark, 3g of bay leaf, 13g of pepper, 25.4g of hot pepper, 2g of common fennel, 1.5g of fructus amomi, 1.1g of radix angelicae, 2g of galangal, 15g of liquorice, 5g of clove and 10000g of water, and the raw materials in the brine are uniformly mixed and boiled for 30min to prepare the brine;
s2: pretreatment: thawing chicken appendages in normal temperature water (25 +/-10 ℃) until the interior of the chicken appendages is ice-free, soaking for 1 hour to remove blood, taking out the chicken appendages and draining;
s3: marinating: boiling the brine, putting into the pretreated chicken accessories, stewing for 30min with slow fire after the brine is boiled again, taking out and draining to obtain a stewed semi-finished product;
s4: seasoning: semi-finished products;
s5: seasoning: uniformly spraying seasonings onto the baked semi-finished product, and uniformly mixing to obtain a seasoned semi-finished product, wherein the mass ratio of the baked semi-finished product to the seasonings is 95: 5;
s5: and (3) vacuum packaging: vacuum packaging the obtained flavoring semi-finished product, and sterilizing at 120 deg.C for 15 min.
The seasoning is prepared from the following raw materials: 100g of white sugar, 80g of chicken essence and 15g of edible salt.
The sweet and spicy chicken accessory marinated product of the comparative example is prepared by the production process of the sweet and spicy chicken accessory marinated product.
Comparative example 2
The production process of the sweet and spicy chicken accessory marinated product comprises the following steps:
s1: preparing brine: the brine is prepared from the following raw materials in parts by weight: 90g of white granulated sugar, 13g of edible salt, 65g of yellow rock sugar, 45g of chicken essence, 3.8g of monosodium glutamate, 15g of cassia bark, 3g of myrcia, 13g of pepper, 25.4g of hot pepper, 2g of caraway, 1.5g of rhizoma kaempferiae, 1.1g of radix angelicae, 2g of tsaoko amomum fruit, 15g of anise, 5g of clove and 10000g of water, and the raw materials in the brine are uniformly mixed and boiled for 30min to prepare the brine;
s2: pretreatment: thawing chicken appendages in normal temperature water (25 +/-10 ℃) until the interior of the chicken appendages is ice-free, soaking for 1 hour to remove blood, taking out the chicken appendages and draining;
s3: marinating: boiling the brine, putting into the pretreated chicken accessories, stewing for 30min with slow fire after the brine is boiled again, taking out and draining to obtain a stewed semi-finished product;
s4: baking: spreading the marinated semi-finished product in the step S3 on a baking tray, putting the baking tray in an oven for baking, setting the baking temperature at 90 ℃, setting the baking time at 12min, putting the baking tray in brine after baking, boiling the brine, turning off the fire, and soaking for 10min to obtain a baked semi-finished product;
s5: seasoning: uniformly spraying seasonings onto the baked semi-finished product, and uniformly mixing to obtain a seasoned semi-finished product, wherein the mass ratio of the baked semi-finished product to the seasonings is 95: 5;
s6: and (3) vacuum packaging: vacuum packaging the obtained flavoring semi-finished product, and sterilizing at 120 deg.C for 15 min.
The seasoning is prepared from the following raw materials: 100g of white sugar, 80g of chicken essence and 15g of edible salt.
The sweet and spicy chicken accessory marinated product of the comparative example is prepared by the production process of the sweet and spicy chicken accessory marinated product.
Performance test
Detection method
Taking the sweet and spicy chicken annex marinated products of the examples 1-22 and the comparative examples 1-2, arranging 20 testers to take a test, testing the edibility of the products, and evaluating according to two aspects of flavor and mouthfeel, wherein the scores are 1-10, and the mouthfeel evaluation criteria are as follows: the elasticity is weak, the softness is 0-3 minutes, the elasticity is moderate, the chewing strength is generally 4-7 minutes, the elasticity is good, the chewing strength is 8-10 minutes, and the flavor evaluation standard is as follows: the sweet and spicy taste is less than 0-3 points, the sweet or spicy taste is 4-7 points, the sweetness and the spicy degree are moderate, the degree is 8-10 points, the evaluation is better, the score is higher, the score can be one bit after a decimal point, finally, the average value is taken, the data is rounded off, and the test result is shown in table 3.
TABLE 3 results of evaluation of the eating quality of the sweet and spicy chicken annex marinated products of examples 1 to 22 and comparative examples 1 to 2
| Serial number | Flavor (I) and flavor (II) | Taste of the product |
| Example 1 | 6.5 | 7.3 |
| Example 2 | 7.8 | 7.5 |
| Example 3 | 7.2 | 7.1 |
| Example 4 | 8.2 | 7.8 |
| Example 5 | 7.9 | 7.6 |
| Example 6 | 8.1 | 8.3 |
| Example 7 | 8.0 | 8.5 |
| Example 8 | 8.3 | 8.9 |
| Example 9 | 8.2 | 8.6 |
| Example 10 | 8.1 | 9.3 |
| Example 11 | 8.4 | 9.5 |
| Example 12 | 8.3 | 9.2 |
| Example 13 | 8.6 | 9.3 |
| Example 14 | 8.8 | 9.3 |
| Example 15 | 8.5 | 9.2 |
| Example 16 | 8.9 | 9.1 |
| Example 17 | 8.8 | 9.4 |
| Example 18 | 9.2 | 9.2 |
| Example 19 | 9.0 | 9.3 |
| Example 20 | 9.1 | 9.3 |
| Example 21 | 9.4 | 9.4 |
| Example 22 | 9.2 | 9.4 |
| Comparative example 1 | 5.6 | 2.6 |
| Comparative example 2 | 3.5 | 5.3 |
It can be seen from the analysis of examples 1 to 5 and comparative examples 1 to 2 and the combination of table 3 that the chicken accessories after marinating have a very good sweet and spicy flavor, the flavor evaluation reaches 8.2 minutes, and after baking, the baking time is controlled so that the taste evaluation of the product reaches 7.8 minutes.
As can be seen from analysis examples 6 to 8 and examples 9 to 12 in combination with table 3, the mouthfeel of the marinated semi-finished product was evaluated to 9.5 points by applying cold brine to the marinated semi-finished product and applying a cold air blowing process, and the taste was highly preferred by the testers and the flavor was also evaluated to about 8.4.
Analysis of examples 13-15 and examples 16-19 in combination with Table 3 shows that the addition of sweet and spicy spices greatly improves the flavor of the product, and the flavor of the product is evaluated to 9.2 points after the variety and the mixture ratio of the peppers are optimized.
By analyzing example 20, example 21 and example 22 and combining table 3, it can be seen that the flavor of the product is further improved by continuously optimizing the mixture ratio of the peppers and adjusting the ratio of the bell peppers, the peppers and the pepper peppers.
In conclusion, the sweet and spicy chicken accessory marinated product has good spicy, sweet and fragrant flavor, good chewing and toughness mouthfeel, is suitable for people of all ages, and is a good food in leisure and entertainment activities.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (9)
1. A production process of a sweet and spicy chicken accessory marinated product is characterized by comprising the following steps:
s1: preparing brine: the brine is mainly prepared from the following raw materials in parts by weight: 8-10 parts of white granulated sugar, 1-2 parts of edible salt, 5-8 parts of yellow rock sugar, 2-6 parts of chicken essence, 3-5 parts of monosodium glutamate, 0.1-3 parts of cassia bark, 0.1-3 parts of myrcia, 0.1-3 parts of pepper, 0.1-3 parts of hot pepper, 0.1-3 parts of common fennel, 0.1-3 parts of fructus amomi, 0.1-3 parts of angelica dahurica, 0.1-3 parts of galangal, 0.1-3 parts of liquorice, 0.1-3 parts of clove and 1200 parts of water 900;
s2: pretreatment: soaking chicken accessories in water to remove bloody water, and then taking out and draining;
s3: marinating: boiling the brine, putting into the pretreated chicken accessories, marinating for 20-40min in a boiling state, taking out, draining to obtain marinated semi-finished product;
s4: baking: baking the semi-finished marinated product in the step S3 at 80-100 ℃ for 5-20min, and then soaking in brine for 5-15min to obtain a baked semi-finished product;
s5: seasoning: uniformly mixing the baked semi-finished product with seasonings to obtain a seasoned semi-finished product, wherein the mass ratio of the baked semi-finished product to the seasonings is (94-97) to (3-6), and the seasonings are mainly prepared from the following raw materials in parts by weight: 10-12 parts of white sugar, 8-10 parts of chicken essence and 15-18 parts of edible salt;
s6: and (3) vacuum packaging: and (4) carrying out vacuum packaging on the prepared seasoning semi-finished product, and carrying out high-temperature sterilization to obtain the seasoning.
2. The production process of the sweet and spicy chicken accessory marinated product according to claim 1, characterized in that: in the step S4, cold brine is uniformly coated on the marinated semi-finished product every 2-3min in the baking process, and the cold brine is prepared by freezing the brine in the step S1.
3. The production process of the sweet and spicy chicken accessory marinated product according to claim 2, characterized in that: in the step S4, the marinated semi-finished product is coated with cold brine, blown with cold wind for 0.5-1min, and then baked.
4. The production process of the sweet and spicy chicken accessory marinated product according to claim 3, characterized in that: and in the step S4, cooling the baked semi-finished product in shade for 30-50min at room temperature to obtain the finished product.
5. The production process of the sweet and spicy chicken accessory marinated product according to claim 4, characterized in that: the seasoning also comprises (7-15) parts by weight of sweet and spicy spices, wherein the sweet and spicy spices comprise (6-8) parts by weight of pepper, clove, cassia bark, bay leaf, liquorice and aniseed parts by weight of (0.3-0.8) parts by weight of (2-5) parts by weight of (0.2-0.6) parts by weight of (0.2-0.5) parts by weight of (0.5-1).
6. The production process of the sweet and spicy chicken accessory marinated product according to claim 5, characterized in that: in the sweet and spicy spice raw materials, the hot pepper is composed of at least one of Lantern pepper and Zanthoxylum piperitum and the Zanthoxylum piperitum according to the mass ratio of (1-3) to (3.5-6).
7. The production process of the sweet and spicy chicken accessory marinated product according to claim 6, characterized in that: in the sweet and spicy spice raw materials, the hot pepper consists of Lantern pepper, Zanthoxylum piperitum and Zanthoxylum piperitum according to the mass ratio of (0.8-2) to (0.3-1) to (3.5-6).
8. The production process of the sweet and spicy chicken accessory marinated product according to claim 7, characterized in that: the mass ratio of the sweet and spicy spice to the white sugar is (0.38-0.66) to 1.
9. A sweet and spicy chicken accessory marinated product is characterized in that: the preparation method of the sweet and spicy chicken accessory marinated product comprises the steps of preparing the sweet and spicy chicken accessory marinated product as claimed in any one of claims 1 to 8.
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| CN115886229A (en) * | 2022-11-18 | 2023-04-04 | 湖北周黑鸭食品工业园有限公司 | Rattan pepper flavor marinating material preparation process and rattan pepper flavor chicken accessory production process |
| CN115886229B (en) * | 2022-11-18 | 2024-01-30 | 湖北周黑鸭食品工业园有限公司 | Preparation process of rattan pepper flavor marinade and production process of rattan pepper flavor chicken accessory |
| CN115812916A (en) * | 2022-12-09 | 2023-03-21 | 湖北周黑鸭食品工业园有限公司 | Production process of sweet and spicy chicken accessories and sweet and spicy chicken accessories |
| CN115812916B (en) * | 2022-12-09 | 2024-03-05 | 湖北周黑鸭食品工业园有限公司 | Production process of sweet and spicy chicken accessory and sweet and spicy chicken accessory |
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