CN114766632A - Formula of pickling material for dry chopped pepper poultry and preparation method of dry chopped pepper poultry - Google Patents
Formula of pickling material for dry chopped pepper poultry and preparation method of dry chopped pepper poultry Download PDFInfo
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- CN114766632A CN114766632A CN202210376372.9A CN202210376372A CN114766632A CN 114766632 A CN114766632 A CN 114766632A CN 202210376372 A CN202210376372 A CN 202210376372A CN 114766632 A CN114766632 A CN 114766632A
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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
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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
- A23L13/40—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
Abstract
A formula of a pickling material for dry chopped pepper poultry and a manufacturing method of the dry chopped pepper poultry are disclosed, the steps of pretreatment of raw materials, pickling, low-temperature fermentation, baking and cooling are carried out, the pickling material is well fused and tasty with meat raw materials to the maximum extent, special flavor substances such as chopped hot pepper generated by low-temperature fermentation are fused with the meat raw materials to generate special flavor, and the chicken and duck raw materials are continuously air-dried in the fermentation process to form a chicken and duck meat product with unique flavor and compact meat quality and chopped pepper flavor.
Description
Technical Field
The invention relates to the technical field of food, in particular to a formula of a pickling material for dry chopped pepper poultry and a manufacturing method of the dry chopped pepper poultry.
Background
The dried chopped chili chicken (duck) products have special and unique delicious taste and are popular, but the existing chopped chili chicken (duck) products are often not provided with standardized technological processes during production, the formula of the marinade is difficult to really taste, the marinade cannot be well fused with meat materials, the condition steps in the air drying process are not standard, and the meat quality cannot be guaranteed to be tight and solid.
Disclosure of Invention
In order to solve the defects of the prior art, the invention provides a formula of a pickling material for dry chopped chili poultry and a preparation method of the dry chopped chili poultry.
The technical solution adopted by the invention is as follows: the formula of the pickling material for the dry chopped chili poultry is characterized by comprising a wet material component, a dry material component and an oil material component, wherein the wet material component comprises chopped chili, table vinegar, spice, sauce, white koji wine and water, the dry material component comprises salt, white granulated sugar, monosodium glutamate, green spicy pepper and spices, and the oil material component is chili oil.
The formula of the curing material comprises the following components in percentage by weight: 10-20% of chopped hot pepper, 3-6% of table vinegar, 2-3% of spice, 2-3% of sauce, 1-3% of white koji wine, 5-15% of water, 1-2% of salt, 3-6% of white granulated sugar, 1-2% of monosodium glutamate, 2-3% of green spicy hot pepper, 3-5% of spice and 1-2% of chili oil.
The poultry is a sanhuang chicken or a cherry valley duck.
A method for making dry chopped chili poultry comprises the following steps:
(1) pretreatment of raw materials: thawing cold fresh or frozen whole Sanhuang chicken or whole cherry valley duck to the central temperature of 0 + -1 deg.C, the surface temperature of less than or equal to 10 deg.C, cutting the chest, spreading, and cleaning with cold water;
(2) preparing ingredients: respectively weighing dry material components, wet material components and oil material components in the formula of the pickling material, uniformly mixing, and sequentially adding during pickling;
(3) pickling: lifting raw meat, adding the raw meat into a vacuum rolling and kneading machine, starting the rolling and kneading machine, slowly rotating for 2-4 r/min, sequentially adding dry materials, rotating for 1-2 min, adding wet materials, rotating for 1-2 min, finally adding oil, rotating for 1-2 min, stopping the machine, covering, vacuumizing slightly, starting the vacuum rolling and kneading machine again, rolling for 15-20 min, stopping the machine for 5-10 min, reversely rolling for 15-20 min, and stopping the machine for 5-10 min, wherein the cycle is 20-30 min, the total time is 2 hours, the total cycle time is 4-6 times, and then, each standing time is 1-2 hours, the rolling time is 1-2 min, the total time is 46 hours, and the total cycle time is 23-46 times;
(4) and (3) low-temperature fermentation: shaping the pickled raw material blank, expanding the chest, hanging, pushing into a sealed low-temperature fermentation room for fermentation, wherein the temperature of the fermentation room is 10-12 ℃, the circulating air speed is 3-4 m/s, the humidity is 30% -40%, the raw material meat can be continuously air-dried in the fermentation process, 150-170 hours are needed, and finally, the air-dried chicken or duck meat product with the chopped pepper flavor and unique flavor and compact meat is obtained;
(5) baking: pushing the fermented flavor chicken or duck meat product into a baking room for baking to remove peculiar smell and fix the flavor, wherein the temperature of the baking room is 60-80 ℃, and the time is 2-4 hours;
(6) and (3) cooling: and pushing the baked flavor chicken or duck meat product into a cooling chamber for cooling, wherein the temperature of the cooling chamber is 0-4 ℃.
The air pressure of the micro-vacuum pumping in the step (3) is-0.02 to-0.04 MPa.
The whole curing time in the step (3) is 48 hours.
The environment temperature of the vacuum rolling and kneading machine in the step (3) is 0-4 ℃.
The preparation method also comprises the following steps of shaping, packaging and sterilizing: shaping the cooled flavor chicken or duck meat product, removing surface bone spurs, carrying out vacuum packaging, sterilizing in a high-temperature sterilization pot at the temperature of 121 ℃/20-30 minutes, taking out of the pot, rinsing with cleaning water, detecting leaking bags, and passing through a drying machine.
The invention has the beneficial effects that: the invention provides a formula of a marinade for dry chopped chili poultry and a preparation method of the dry chopped chili poultry, which are characterized in that the marinade is well fused and tasty with meat raw materials to the maximum extent through the steps of raw material pretreatment, pickling, low-temperature fermentation, baking and cooling, special flavor substances such as chopped chili and the like generated by the low-temperature fermentation are fused with the meat raw materials to generate special flavor, and the chicken and duck meat raw materials are continuously air-dried in the fermentation process to form the chicken and duck meat product with unique flavor and compact meat quality.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments obtained by a person of ordinary skill in the art based on the embodiments of the present invention without any creative efforts shall fall within the protection scope of the present invention.
Example 1
Preparation of a marinade formula:
weighing wet materials according to the weight percentage of the pickled poultry: 10 to 20 percent of chopped chili, 3 to 6 percent of table vinegar, 2 to 3 percent of spice, 2 to 3 percent of sauce, 1 to 3 percent of white koji wine and 5 to 15 percent of water; dry material components: 1-2% of salt, 3-6% of white granulated sugar, 1-2% of monosodium glutamate, 2-3% of green-hemp pepper and 3-5% of spices; oil material components: 1% -2% of chili oil, when in use, the components are respectively weighed, evenly mixed and stirred, and sequentially added when in pickling.
Example 2
The preparation method of the chicken (duck) with chopped pepper comprises the following steps:
pretreatment of raw materials:
the raw material is chilled fresh or frozen whole Sanhuang chicken or whole cherry valley duck, the frozen raw material is firstly thawed to the central temperature of 0 +/-1 ℃, the surface temperature is less than or equal to 10 ℃, the chest is cut open, the chest is opened, and the duck is cleaned by cold water.
Preparing ingredients:
the ingredients are divided into three types of dry materials, wet materials and oil materials, and are respectively weighed and uniformly mixed. The components are added in sequence during pickling.
According to the weight percentage of the salted poultry:
three yellow chickens (cherry valley duck): 100 percent
Chopping pepper: 10% -20% (wet material)
Salt: 1% -2% (dry material)
White granulated sugar: 3% -6% (dry material)
Monosodium glutamate: 1% -2% (dry material)
Chili oil: 1% -2% (oil)
Vinegar: 3% -6% (wet material)
Green pepper: 2% -3% (dry material)
And (3) spice: 2% -3% (wet material)
Spice: 3% -5% (dry material)
Sauce material: 2% -3% (wet material)
White koji wine: 1% -3% (wet material)
Drinking water: 5% -15% (wet material);
pickling:
lifting raw meat, adding the raw meat into a vacuum rolling and kneading machine, starting the rolling and kneading machine, slowly rotating for 2-4 r/min, sequentially adding dry materials, rotating for 1-2 min, adding wet materials, rotating for 1-2 min, finally adding oil, rotating for 1-2 min, stopping the machine, covering, and vacuumizing to ensure that a vacuum meter shows-0.02 to-0.04 MPa. The vacuum degree is properly designed, so that not only can the meat be tasty as soon as possible, but also the microorganisms in the chopped chili ingredients can survive. Starting the vacuum rolling and kneading machine again, programming, rolling for 15-20 minutes, stopping for 5-10 minutes, rolling reversely for 15-20 minutes, and stopping for 5-10 minutes, wherein the cycle is 20-30 minutes, the total time is set to be 2 hours, and the total cycle number is 4-6 times. And then entering the next program design, rolling for 1-2 minutes every time the mixture is kept still for 1-2 hours, wherein the total time is 46 hours, and the total cycle number is 23-46 times. Keeping the meat still and moving to make the taste more uniform and thorough, and the whole salting time is 48 hours. The ambient temperature of the vacuum tumbler was 0-4 ℃.
And (3) low-temperature fermentation:
shaping the pickled raw material chicken (duck) blank, expanding the chest, hanging, and pushing into a sealed low-temperature fermentation room for fermentation. The temperature of the fermentation room is 10-12 ℃, the circulating wind speed is 3-4 m/s, and the humidity is 30-40%. The comprehensive control of temperature, wind speed and humidity can well ensure the quality of meat raw materials, and microorganisms in the chopped hot peppers of ingredients can be fermented at low temperature to generate special flavor substances such as chopped hot peppers and the like to be fused with the meat raw materials to generate special flavor. Due to the low humidity, the chicken (duck) meat raw material is continuously air-dried in the fermentation process, which needs 150-170 hours (6-7 days), and finally the chopped pepper flavor chicken (duck) meat product with unique flavor and compact meat quality is formed.
Baking:
and (3) pushing the fermented chicken (duck) meat products into a baking chamber for baking, removing peculiar smell and fixing flavor. The temperature of the baking room is 60-80 ℃, and the time is 2-4 hours.
Cooling down
And pushing the roasted chicken (duck) meat product into a cooling chamber for cooling. The temperature of the cooling chamber is 0-4 ℃.
Shaping and packaging:
shaping the cooled chicken (duck) meat product, removing surface bony spur, and vacuum packaging.
And (3) sterilization:
the sterilization formula is as follows: 121 ℃/20-30 minutes. Sterilizing in a high-temperature sterilizing pot. And (4) after taking out of the pot, rinsing with cleaning water, detecting a leaking bag, and passing through a drying machine.
Preserving heat:
and (4) framing the dried product, putting the product into a 37 ℃ heat preservation observation room, and placing the product for more than 7 days. So as to pick out the products with the expanding bags and the products with the problem of packaging quality.
Packaging and storing:
and detecting the products with expansion bags and the problem of packaging quality, and externally packaging and boxing the qualified products and warehousing the qualified products.
Taste test
By setting trial eating points at 3000 nationwide, including the gate of member stores of private stores and issuing and collecting questionnaires for survey, 18725 questionnaires are issued in total, 15216 questionnaires are collected, and the statistical results are as follows: the overall summary results are as follows:
overall evaluation experience: the mouthfeel is unique; pickling materials are tasty; the meat quality is compact; there is a desire to purchase.
The skilled person should understand that: although the present invention has been described in terms of the above-described embodiments, the inventive concept is not limited thereto, and any modification that utilizes the inventive concept is intended to be included within the scope of the appended claims.
The above description is only a preferred embodiment of the present invention, and the scope of the present invention is not limited to the above embodiments, and all technical solutions that belong to the idea of the present invention belong to the scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.
Claims (8)
1. The formula of the pickling material for the dry chopped chili poultry is characterized by comprising a wet material component, a dry material component and an oil material component, wherein the wet material component comprises chopped chili, table vinegar, spice, sauce, white starter wine and water, the dry material component comprises salt, white granulated sugar, monosodium glutamate, green sesame pepper and spices, and the oil material component is chili oil.
2. The curing recipe as claimed in claim 1 wherein the curing recipe comprises, in weight percent of cured poultry: 10-20% of chopped hot pepper, 3-6% of table vinegar, 2-3% of spice, 2-3% of sauce, 1-3% of white koji wine, 5-15% of water, 1-2% of salt, 3-6% of white granulated sugar, 1-2% of monosodium glutamate, 2-3% of green spicy hot pepper, 3-5% of spice and 1-2% of chili oil.
3. The marinade formulation of claim 1 in which the poultry are sanhuang chickens or cherry valley ducks.
4. A method for making dry chopped chili poultry is characterized by comprising the following steps:
(1) pretreatment of raw materials: thawing cold fresh or frozen whole Sanhuang chicken or whole cherry valley duck to the central temperature of 0 +/-1 ℃, the surface temperature of less than or equal to 10 ℃, cutting and opening the chest, and washing with cold water;
(2) preparing ingredients: respectively weighing dry material components, wet material components and oil material components in the formula of the pickling material, uniformly mixing, and sequentially adding during pickling;
(3) pickling: lifting raw meat, adding the raw meat into a vacuum rolling and kneading machine, starting the rolling and kneading machine, slowly rotating for 2-4 r/min, sequentially adding dry materials, rotating for 1-2 min, adding wet materials, rotating for 1-2 min, finally adding oil, rotating for 1-2 min, stopping the machine, covering, vacuumizing slightly, starting the vacuum rolling and kneading machine, rolling for 15-20 min, stopping for 5-10 min, reversely rolling for 15-20 min, and stopping for 5-10 min, wherein the total circulation time is 20-30 min, the total circulation time is 2 hours, the total circulation time is 4-6 times, and then, every standing for 1-2 hours, the rolling for 1-2 min, the total time is 46 hours, and the total circulation time is 23-46 times;
(4) and (3) low-temperature fermentation: shaping the pickled raw material blank, expanding the chest, hanging, pushing into a sealed low-temperature fermentation room for fermentation, wherein the temperature of the fermentation room is 10-12 ℃, the circulating air speed is 3-4 m/s, the humidity is 30% -40%, the raw material meat can be continuously air-dried in the fermentation process, 150-170 hours are needed, and finally, the air-dried chicken or duck meat product with the chopped pepper flavor and unique flavor and compact meat is obtained;
(5) baking: pushing the fermented flavor chicken or duck meat product into a baking room for baking to remove peculiar smell and fix the flavor, wherein the temperature of the baking room is 60-80 ℃, and the time is 2-4 hours;
(6) and (3) cooling: and pushing the baked flavor chicken or duck meat product into a cooling chamber for cooling, wherein the temperature of the cooling chamber is 0-4 ℃.
5. The method according to claim 4, wherein the air pressure of the vacuum in the pickling in the step (3) is from-0.02 to-0.04 MPa.
6. The method according to claim 4, wherein the total curing time in the curing in the step (3) is 48 hours.
7. The method according to claim 4, wherein the ambient temperature of the vacuum tumbler in the pickling in the step (3) is 0 to 4 ℃.
8. The method of claim 4, further comprising the steps of shaping, packaging and sterilizing: shaping the cooled flavor chicken or duck meat product, removing surface bone spurs, carrying out vacuum packaging, sterilizing in a high-temperature sterilization pot at the temperature of 121 ℃/20-30 minutes, rinsing with cleaning water after taking out of the pot, detecting leaking bags, and passing through a drying machine.
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| CN202210376372.9A CN114766632A (en) | 2022-04-11 | 2022-04-11 | Formula of pickling material for dry chopped pepper poultry and preparation method of dry chopped pepper poultry |
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| CN202210376372.9A CN114766632A (en) | 2022-04-11 | 2022-04-11 | Formula of pickling material for dry chopped pepper poultry and preparation method of dry chopped pepper poultry |
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| CN102150882A (en) * | 2011-04-26 | 2011-08-17 | 江苏迈斯克食品有限公司 | Novel method for making savory sauce duck |
| CN103181577A (en) * | 2011-12-30 | 2013-07-03 | 徐州惠农益康肉制品有限公司 | Processing process of special-flavor sauced and pressed wild duck |
| CN103110132A (en) * | 2013-03-05 | 2013-05-22 | 藤桥禽业股份有限公司 | Method for producing fumigated poultry meat food |
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| CN105077331A (en) * | 2015-07-09 | 2015-11-25 | 藤桥食品有限公司 | Spicy salted duck processing method |
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