CN113826831B - Processing method of high-elasticity shredded chicken - Google Patents
Processing method of high-elasticity shredded chicken Download PDFInfo
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- CN113826831B CN113826831B CN202111114088.6A CN202111114088A CN113826831B CN 113826831 B CN113826831 B CN 113826831B CN 202111114088 A CN202111114088 A CN 202111114088A CN 113826831 B CN113826831 B CN 113826831B
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- shredded
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 104
- 238000003672 processing method Methods 0.000 title claims abstract description 17
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 104
- 238000005491 wire drawing Methods 0.000 claims abstract description 72
- 235000013372 meat Nutrition 0.000 claims abstract description 33
- 206010034203 Pectus Carinatum Diseases 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 238000007710 freezing Methods 0.000 claims abstract description 14
- 238000003307 slaughter Methods 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 10
- 238000010411 cooking Methods 0.000 claims abstract description 9
- 230000008014 freezing Effects 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 241000628997 Flos Species 0.000 claims abstract description 6
- 235000015177 dried meat Nutrition 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims description 19
- 238000004140 cleaning Methods 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 11
- 239000011148 porous material Substances 0.000 claims description 5
- 230000005540 biological transmission Effects 0.000 claims description 4
- 230000001360 synchronised effect Effects 0.000 claims description 4
- 239000000835 fiber Substances 0.000 description 6
- 210000003746 feather Anatomy 0.000 description 5
- 244000005700 microbiome Species 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 4
- 235000020995 raw meat Nutrition 0.000 description 3
- 238000002425 crystallisation Methods 0.000 description 2
- 230000008025 crystallization Effects 0.000 description 2
- 230000000903 blocking effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 210000000038 chest Anatomy 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000013011 mating Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing method of high-elasticity shredded chicken, which comprises the following processing steps: s1, selecting a primary chicken: selecting chickens with a growth period of 42-50 days; s2, slaughtering: slaughtering chicken, and taking chicken breast meat of the chicken as a raw material; s3, meat cooking: boiling chicken breast meat for 35-45 min at the temperature of 90-95 ℃ and controlling the weight ratio of water to the chicken breast meat to be 1.5-2.5: 1, a step of; s4, wire drawing: carrying out multilayer wire drawing on chicken breast to obtain shredded chicken with the length of 13-15 mm and the diameter of 1-2 mm; s5, quick-freezing: freezing the shredded chicken at the temperature of-40 to-30 ℃ to obtain the shredded chicken raw material for processing the dried meat floss. The invention has the characteristics of short time consumption, good taste of the prepared chicken silk raw material and high elasticity.
Description
Technical Field
The invention relates to a chicken silk raw material of dried meat floss, in particular to a processing method of high-elasticity chicken silk.
Background
The existing chicken shreds for preparing dried meat floss are required to be subjected to chicken selection, slaughtering, selection, freezing, meat boiling, wire drawing, freezing and other processes in the whole preparation process, the preparation process flow and the time are long, the selected chicken is not selected, the quality of meat is uneven, the taste of the finished product is poor, the nutritional ingredients in the finished product are not easy to absorb, and the chicken shreds are damaged by long-time freezing treatment during slaughtering and meat boiling, so that the meat is loose, and the taste and the elasticity are poor. Therefore, the existing chicken silk preparation method has long service life, and the prepared chicken has poor taste and poor elasticity.
Disclosure of Invention
The invention aims to provide a processing method of high-elasticity shredded chicken. The invention has the characteristics of short time consumption, good taste of the prepared chicken silk raw material and high elasticity.
The technical scheme of the invention is as follows: a processing method of high-elasticity shredded chicken comprises the following processing steps:
s1, selecting a primary chicken: selecting chickens with a growth period of 42-50 days;
s2, slaughtering: slaughtering chicken, and taking chicken breast meat of the chicken as a raw material;
s3, meat cooking: boiling chicken breast meat for 35-45 min at the temperature of 90-95 ℃ and controlling the weight ratio of water to the chicken breast meat to be 1.5-2.5: 1, a step of;
s4, wire drawing: carrying out multilayer wire drawing on chicken breast to obtain shredded chicken with the length of 13-15 mm and the diameter of 1-2 mm;
s5, quick-freezing: freezing the shredded chicken at the temperature of-40 to-30 ℃ until the temperature reaches a crystallization point, and obtaining the shredded chicken raw material for processing the dried meat floss.
In the above processing method of the high-elasticity chicken shreds, the chicken breast in the step S2 is chicken breast.
In the above processing method of the high-elasticity shredded chicken, the time between the step S2 and the step S3 is not more than 2 hours.
In the above processing method of the high-elasticity shredded chicken, in the step S3, the temperature of cooking the chicken is 92 ℃ and the time of cooking the chicken is 40min.
In the above processing method of the high-elasticity shredded chicken, in the step S3, the weight ratio of water to chicken is 2:1.
In the foregoing processing method of the high-elasticity chicken wire, in the step S4, a wire drawing machine is used for carrying out multi-layer wire drawing processing, the wire drawing machine comprises a case, a plurality of wire drawing rollers distributed according to 3 rows and 2 columns are arranged in the case, wire drawing needles are uniformly arranged on the wire drawing rollers along the circumferential direction, an inlet positioned between the two rows of wire drawing rollers is arranged at the top of the case, an outlet corresponding to the inlet is arranged at the bottom of the case, a filter grid plate is arranged between the outlet and the last row of wire drawing rollers, a filter pore perpendicular to the axis of the wire drawing roller is arranged on the filter grid plate, and the filter pore corresponds to the position of the wire drawing needles in a matching manner.
In the processing method of the high-elasticity chicken shreds, two side edges of the filtering grid plate, which are parallel to the axis of the wire drawing roller, are connected with the inner wall of the case through springs, impact blocks are arranged on one side of the filtering grid plate, impact heads are arranged on the rotating shafts of the wire drawing rollers in the last row through connecting rods, and the impact heads and the impact blocks are matched and collide to enable the filtering grid plate to transversely move and vibrate.
In the processing method of the high-elasticity chicken shreds, two inner sides of the filtering hole are also provided with cutting pieces with inclined upward knife edges.
In the processing method of the high-elasticity chicken shreds, a sliding rod parallel to the filtering holes is arranged at the bottom of the filtering grid plate, a cleaning plate is connected to the sliding rod in a sliding mode, cleaning teeth extending into the filtering holes are arranged on the cleaning plate, and a clamping device for fixing the cleaning plate is arranged at one end of the sliding rod.
In the processing method of the high-elasticity chicken wire, the same row of wire drawing rollers are connected through the synchronous belt, and one wire drawing roller in each row of wire drawing rollers is connected with the wire drawing motor through the transmission belt.
Compared with the prior art, the chicken with the white feather is selected as the raw material, has high protein content, is easy to be absorbed by human body, and has low moisture content in chicken, compact and full meat quality and elasticity, and the growth period is 42-50 days; the freezing treatment between slaughtering and meat boiling is eliminated, the preparation time is shortened, a large number of microorganisms generated in the chicken during the placing process are reduced, and the influence of freezing on the damage of chicken fibers on the taste and elasticity of the chicken is avoided; the meat cooking parameters are improved, microorganisms in chicken can be effectively killed, the cooked chicken has the highest elasticity, the length of chicken filaments can be doubled by stretching the length of the chicken filaments, chicken fibers can be loosened, and the fibers are naturally separated, so that the subsequent wiredrawing treatment is facilitated; finally, the quick-freezing treatment is carried out, so that the freshness of the cooked chicken can be kept to the maximum extent, and the elasticity of the chicken silk raw material is higher.
Therefore, the invention has the characteristics of short time consumption, good taste of the prepared chicken silk raw material and high elasticity.
Drawings
FIG. 1 is a schematic diagram of a wire drawing machine according to the present invention;
FIG. 2 is a schematic illustration of the mating structure of the drawing drum and the filter grid;
FIG. 3 is a schematic view of a structure of a filter grid;
FIG. 4 is a schematic view of the structure of a cutting blade;
Fig. 5 is a schematic view of a driving structure of the drawing drum.
The marks in the drawings are: 1. a chassis; 11. an inlet; 12. a feed hopper; 13. an outlet; 2. a wire drawing roller; 21. a wire drawing needle; 22. a connecting rod; 23. an impact head; 24. a synchronous belt; 25. a wire drawing motor; 26. a transmission belt; 3. a filter grid; 31. filtering pores; 32. a spring; 33. an impact block; 34. cutting the sheet; 35. a cleaning plate; 36. cleaning teeth.
Detailed Description
The invention is further illustrated by the following examples, which are not intended to be limiting.
Examples:
a processing method of high-elasticity shredded chicken comprises the following processing steps:
S1, selecting a primary chicken: selecting chickens with a growth period of 42-50 days, preferably white feather chickens in northeast;
S2, slaughtering: slaughtering white feather chickens, and taking chicken chest meat of the white feather chickens as a raw material;
The chicken breast is selected as the raw material, the protein content is high, the chicken breast is easy to be absorbed by human body, white feather chicken with the growth period of 42-50 days is selected, the moisture content in the chicken is low, and the chicken meat is compact, full and elastic.
S3, meat cooking: boiling chicken breast meat for 35-45 min at the temperature of 90-95 ℃ and controlling the weight ratio of water to the chicken breast meat to be 1.5-2.5: 1, a step of; the temperature of the meat is preferably 92 ℃, the time of the meat boiling is preferably 40min, and the weight ratio of water to chicken is preferably 2:1.
The meat cooking parameters are set, through multiple tests, microorganisms in chicken can be effectively killed, the elasticity of the cooked chicken is highest, the length of chicken filaments can be doubled as long as the original length, other meat cooking parameters can not reach the length, chicken fibers are loose, the fibers are naturally separated from each other, subsequent wiredrawing is easier, a blade is not needed, and the chicken filaments can be processed only by wiredrawing needles.
S4, wire drawing: the chicken breast meat is subjected to multilayer wire drawing to obtain chicken shreds with the length of 13-15 mm and the diameter of 1-2 mm, and the chicken shreds are uniform in thickness and length.
S5, quick-freezing: the chicken shreds are frozen at the temperature of-40 to-30 ℃, preferably-35 ℃ and below the crystallization point of the moisture in the chicken shreds, so that the freshness of cooked chicken can be preserved to the maximum extent, the breeding of microorganisms is reduced, and the chicken shred raw material for processing dried meat floss with higher freshness and higher elasticity is obtained.
The chicken shred raw material is detected according to the detection method of national standard GB4789.2-2016, and the total colony count in the chicken shred raw material is detected to be 1.2 multiplied by 10 6 CFU/g, which is greatly smaller than the standard 3 multiplied by 10 6 CFU/g.
Further, the time between the step S2 and the step S3 is not more than 2h. The time between slaughtering and meat boiling is shortened as much as possible, so that the exposure time of raw meat is short, a large number of microorganisms generated in the process of placing raw meat can be reduced, raw meat is not frozen in the process, and the influence of the freezing on chicken fiber on the taste and elasticity of chicken is avoided.
As shown in fig. 1-5, in step S4, a wire drawing machine is used to perform multi-layer wire drawing, the wire drawing machine includes a machine case 1, a plurality of wire drawing rollers 2 distributed according to 3 rows and 2 columns are disposed in the machine case 1, wire drawing needles 21 are uniformly disposed on the wire drawing rollers 2 along the circumferential direction, an inlet 11 disposed between the two rows of wire drawing rollers 2 is disposed at the top of the machine case 1, a feed hopper 12 is disposed on the inlet 11, an outlet 13 corresponding to the inlet 11 is disposed at the bottom of the machine case 1, a filter grid plate 3 is disposed between the outlet 13 and the wire drawing roller 2 of the last row, filter holes 31 perpendicular to the axes of the wire drawing rollers 2 are disposed on the filter grid plate 3, and the filter holes 31 correspond to the positions of the wire drawing needles 21 in a matching manner. The width of the filter aperture 31 is 2 to 3mm.
The two side edges of the filter grid plate 3 parallel to the axis of the wire drawing roller 2 are connected with the inner wall of the chassis 1 through springs 32, an impact block 33 is arranged on one side of the filter grid plate 3, an impact head 23 is arranged on the rotating shaft of the wire drawing roller 2 in the last row through a connecting rod 22, and the impact head 23 is matched with the impact block 33 to collide when rotating so as to enable the filter grid plate 3 to transversely move and vibrate.
Further, the two inner sides of the filtering hole 31 are also provided with cutting pieces 34 with upward inclined edges. The filter grid plate 3 transversely moves and vibrates, and the cutting piece cuts the large block of chicken shreds on the filter holes 31, so that the volume of the chicken shreds is reduced and the chicken shreds smoothly pass through the filter holes 31, the wire drawing sufficiency is improved, and the evenness of the chicken shreds is ensured.
Further, a sliding rod parallel to the filtering holes 31 is arranged at the bottom of the filtering grid plate 3, a cleaning plate 35 is connected to the sliding rod in a sliding manner, cleaning teeth 36 extending into the filtering holes 31 are arranged on the cleaning plate 35, and a fastening device for fixing the cleaning plate 35 is arranged at one end of the sliding rod. During operation of the wire drawing machine, the cleaning plate 35 is fixed through the clamping device, interference to discharging of chicken shreds is avoided, when the filtering grid plate 3 needs to be cleaned, the cleaning plate 35 is moved along the sliding rod, the cleaning teeth 36 are moved in the filtering holes 31, and therefore chicken shreds blocked in the filtering holes 31 are removed, and cleaning is convenient.
The same row of wire drawing rollers 2 are connected through a synchronous belt 24, and one wire drawing roller 2 in each row of wire drawing rollers 2 is connected with a wire drawing motor 25 through a transmission belt 26.
Working principle: the cooked chicken enters the wire drawing machine from the feed hopper 12, is subjected to multi-layer wire drawing treatment by the 3X 2 rotary wire drawing roller 2, so that chicken is uniformly shaped into chicken wires, the chicken wires fall onto the filter grid plate 3, the wire drawing needles 21 correspond to the filter holes 31, the chicken wires subjected to wire drawing can be smoothly discharged after being filtered by the filter grid plate 3, the wire drawing roller 2 continuously collides with the impact block 33 on the filter grid plate 3 through the impact head 23 while rotating, the filter grid plate 3 transversely moves and vibrates, and the chicken wires are further cut through the cutting piece 34, so that the chicken wires are more uniform in evenness, and the blocking condition is reduced.
Claims (4)
1. A processing method of high-elasticity shredded chicken is characterized by comprising the following steps: the method comprises the following processing steps:
S1, selecting a primary chicken: selecting chickens with a growth period of 42-50 days;
s2, slaughtering: slaughtering chicken, and taking chicken breast meat of the chicken as a raw material;
s3, meat cooking: boiling chicken breast meat at the temperature of 90-95 ℃ for 35-45 min, and controlling the weight ratio of water to the chicken breast meat to be 1.5-2.5: 1, a step of;
the time between the step S2 and the step S3 is not more than 2 hours;
S4, wire drawing: carrying out multilayer wire drawing on chicken breast to obtain shredded chicken with the length of 13-15 mm and the diameter of 1-2 mm;
The multi-layer wire drawing treatment is carried out by adopting a wire drawing machine, the wire drawing machine comprises a machine case (1), a plurality of wire drawing rollers (2) distributed according to 3 rows and 2 columns are arranged in the machine case (1), wire drawing needles (21) are uniformly arranged on the wire drawing rollers (2) along the circumferential direction, an inlet (11) positioned between the two rows of wire drawing rollers (2) is arranged at the top of the machine case (1), an outlet (13) corresponding to the inlet (11) is arranged at the bottom of the machine case (1), a filter grid plate (3) is arranged between the outlet (13) and the last row of wire drawing rollers (2), a filter pore (31) perpendicular to the axis of the wire drawing rollers (2) is arranged on the filter grid plate (3), and the filter pore (31) corresponds to the position of the wire drawing needles (21) in a matching way;
both side edges of the filter grid plate (3) parallel to the axis of the wiredrawing roller (2) are connected with the inner wall of the chassis (1) through springs (32), one side of the filter grid plate (3) is provided with impact blocks (33), the rotating shaft of the last row of wiredrawing roller (2) is provided with impact heads (23) through connecting rods (22), and the impact heads (23) are matched with the impact blocks (33) to collide so that the filter grid plate (3) transversely moves and vibrates;
The bottom of the filtering grid plate (3) is provided with a sliding rod parallel to the filtering holes (31), the sliding rod is connected with a cleaning plate (35) in a sliding manner, the cleaning plate (35) is provided with a cleaning teeth (36) extending into the filtering holes (31), and one end of the sliding rod is provided with a clamping device for fixing the cleaning plate (35);
The wire drawing rollers (2) in the same row are connected through a synchronous belt (24), and one wire drawing roller (2) in each row of wire drawing rollers (2) is connected with a wire drawing motor (25) through a transmission belt (26);
Cutting pieces (34) with upward inclined knife edges are further arranged on the two inner sides of the filtering holes (31);
s5, quick-freezing: freezing the shredded chicken at the temperature of-40 to-30 ℃ to obtain a shredded chicken raw material for processing dried meat floss.
2. The method for processing the high-elasticity shredded chicken of claim 1, wherein the method comprises the following steps: the chicken breast meat in the step S2 is chicken breast meat.
3. The method for processing the high-elasticity shredded chicken of claim 1, wherein the method comprises the following steps: in the step S3, the temperature of the meat is 92 ℃ and the meat boiling time is 40min.
4. The method for processing the high-elasticity shredded chicken of claim 1, wherein the method comprises the following steps: in the step S3, the weight ratio of water to chicken is 2:1.
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| CN202111114088.6A CN113826831B (en) | 2021-09-23 | 2021-09-23 | Processing method of high-elasticity shredded chicken |
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| CN202111114088.6A CN113826831B (en) | 2021-09-23 | 2021-09-23 | Processing method of high-elasticity shredded chicken |
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| CN113826831B true CN113826831B (en) | 2024-06-11 |
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| CN115590157B (en) * | 2022-09-27 | 2024-05-07 | 味斯美食品科技(安吉)有限公司 | Moisture control process in dried meat floss preparation |
| CN115606757B (en) * | 2022-10-18 | 2023-06-20 | 味斯美食品科技(安吉)有限公司 | Strip-shaped holding process of crisp dried meat floss product |
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