CN115474669A - Preparation process of sauced quick-frozen roast chicken - Google Patents
Preparation process of sauced quick-frozen roast chicken Download PDFInfo
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- CN115474669A CN115474669A CN202210891484.8A CN202210891484A CN115474669A CN 115474669 A CN115474669 A CN 115474669A CN 202210891484 A CN202210891484 A CN 202210891484A CN 115474669 A CN115474669 A CN 115474669A
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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
- A23L13/40—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
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- Health & Medical Sciences (AREA)
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- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
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Abstract
The invention relates to the technical field of poultry food processing, in particular to a preparation process of sauced quick-frozen roast chicken. The invention does not need high-temperature sterilization, maintains the nutrition and the taste of the product to the maximum extent, can realize industrial production, and has the quality guarantee period as long as 12 months; the invention can reduce the production energy consumption, reduce the processing cost and improve the profit of the product; the invention is prepared by marinating 16 natural spices, does not add any food additive, and has the advantages of nutrition, health and safety.
Description
Technical Field
The invention relates to the technical field of poultry food processing, in particular to a preparation process of sauced quick-frozen roast chicken.
Background
At present, the domestic quick-frozen products mainly comprise quick-frozen fruits and vegetables, quick-frozen wheaten foods, quick-frozen aquatic products, quick-frozen prepared products, quick-frozen fresh poultry meat products and quick-frozen meatballs, and the development research and production of the quick-frozen roast chicken are less. The roast chicken in the market at present is mainly a high-temperature sterilization product, and after the roast chicken is cooked at high temperature, although the disinfection in the bag is thorough, the product has a longer quality guarantee period at normal temperature, but the taste of the product is soft and rotten, the flavor change is larger, the can taste is larger, in order to cover the change of the flavor after the high-temperature sterilization, in the processing process, more seasonings such as essence, spice, monosodium glutamate, I + G and yeast extract are added to strengthen the taste, and the preservative is added to prolong the shelf life of the product.
Disclosure of Invention
Aiming at the problems that the preservation flavor and nutrition of the roast chicken are influenced by high-temperature sterilization in the prior art, the invention provides the preparation process of the sauced quick-frozen roast chicken.
The invention provides a preparation process of sauced quick-frozen roast chicken, which comprises the following steps of unfreezing, cleaning, shaping, pickling, frying, marinating, cooling, vacuum packaging, quick freezing and storing the salted chicken.
Further, the unfreezing process is that unfreezing is carried out in water, and the unfreezing time is 6-8 hours; controlling water temperature: less than or equal to 15 ℃ in summer and less than or equal to 25 ℃ in winter.
Further, the cleaning adopts cold water cleaning, and after cleaning, the hair cleaner, the skin cleaner, the mouth cap cleaner, the paw shell cleaner and the head and tail cleaner are cleaned, and the cleaning is carried out without esophagus, trachea, crop, heart, liver, lung, stomach, intestine and chicken food.
The molding method is that the abdomen is upward, the two paws are inserted into the abdominal cavity of the chicken from the opening of the abdomen, then the knee joint of the left chicken leg is clamped into the inner side of the knee joint of the right chicken leg, the back of the chicken leg is upward, the right chicken wing is inserted into the oral cavity of the chicken from the opening of the neck, the head of the chicken is bent back to be arranged below the chicken wing, and the other wing tip is turned back to be close to the wing root.
Further, the pickling process comprises the steps of stirring 1.5kg of salt and 150kg of ice water into water, and pickling the molded white chicken in the water at the pickling temperature of 0-4 ℃ for 24 hours.
Further, the frying process is that firstly, the weight ratio of maltose to water is 1:10 preparing sugar solution, soaking the pickled white-strip chicken in the sugar solution for 3-5 s, and frying at 180 ℃ for 3min.
Further, the marinating process comprises the steps of putting the fried white chicken into marinating liquid, boiling for 5min, soaking the chicken in the marinating liquid for 5 hours at a constant speed, and cooling the chicken out of the pot at a temperature of 60 ℃; wherein 100kg of the white chicken corresponds to the halogen liquid with the following weight components: 150kg of bone soup, 6kg of salt, 200g of angelica dahurica, 250g of cassia bark, 200g of cinnamon, 150g of kaempferia galanga, 100g of tsaoko cardamom, 100g of nutmeg, 250g of fructus amomi, 250g of star anise, 100g of long pepper, 100g of liquorice, 50g of clove, 150g of pepper, 100g of fennel, 150g of fructus amomi, 100g of dried orange peel and 200g of dried ginger.
Furthermore, the cooling process is to cool the mixture to less than 15 ℃ at the temperature of between 0 and 4 ℃.
Furthermore, the packaging bag that vacuum packaging adopted is multilayer coextrusion packaging bag, and multilayer coextrusion packaging bag material includes PET layer, PA layer, AL layer, PE layer, and evacuation time during vacuum packaging is 10s, and whole chicken packing guarantees that a chicken head is double-paw, and the chicken head is towards the sack sealing end.
Further, a push type instant freezer is adopted for quick freezing, and the storage temperature is-18 ℃.
When the quick-frozen roast chicken prepared by the invention is eaten, the chicken with the bag is heated for 30 minutes by being isolated from water and steam.
The invention has the following beneficial effects:
(1) The invention does not need high-temperature sterilization, maintains the nutrition and the taste of the product to the maximum extent, can realize industrial production, and has the quality guarantee period as long as 12 months;
(2) The invention can reduce the production energy consumption to a certain extent, reduce the processing cost and improve the profit of the product;
(3) The invention is prepared by marinating 16 natural spices, does not add any food additive, and has the advantages of nutrition, health and safety.
Drawings
In order to more clearly illustrate the embodiments or technical solutions in the prior art of the present invention, the drawings used in the description of the embodiments or prior art will be briefly described below, and it is obvious for those skilled in the art that other drawings can be obtained based on these drawings without creative efforts.
FIG. 1 is a process flow diagram of example 1 of the present invention.
Detailed Description
In order to make those skilled in the art better understand the technical solutions of the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, 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, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
Referring to fig. 1, the preparation process of the sauced quick-frozen roast chicken comprises the following steps:
(1) In this embodiment, the local excellent Yimeng hen stocked in the Yimeng mountain area is selected as the raw material of the frozen white-striped chicken, and the hen stocked in the field can receive the irradiation of sunlight all day around and forage for various insects, tender grass and potherbs, so that the hen has good quality, and the hen is selected as the processing raw material, and is thawed in clear water for the thawing time: 6-8 hours, controlling the water temperature: summer is less than or equal to 15 ℃, and unfreezing is carried out until the central temperature is 0-4 ℃;
(2) Soaking and cleaning the frozen chicken with cold water to obtain "Wujing" (hairy, cleaned, capped, unguis and head and tail) and "Jiuqing" (without esophagus, trachea, crop, heart, liver, lung, stomach, intestine and chicken food); the cleaned chicken with the white strips is placed on a processing table, the abdomen is upward, two claws are inserted into the abdominal cavity of the chicken from an opening of the abdomen, then the knee joint of the chicken leg on the left side is clamped into the inner side of the knee joint of the chicken leg on the right side, the back of the chicken leg is upward, the right wing of the chicken is inserted into the oral cavity of the chicken from an opening of the neck, the head of the chicken bends back to be clamped below the wing, the other wing tip is turned to be close to the wing root, and the integrity of the molded chicken is ensured;
(3) Stirring 1.5kg of salt and 150kg of ice water into a material water, and pickling the molded white chicken in the material water at the pickling temperature of 0-4 ℃ for 24 hours;
(4) Maltose and water in a weight ratio of 1:10 preparing sugar liquor, soaking the pickled white-strip chicken in the sugar liquor for 3-5 s, and frying, wherein the frying temperature is 180 ℃, and the frying time is 3min;
(5) Placing the pickled chicken in the marinade, boiling for 5min, soaking for 5 hr, cooling at constant speed, and taking out at 60 deg.C; wherein 100kg of the white chicken corresponds to the halogen liquid with the following weight components: 150kg of bone soup, 6kg of salt, 200g of angelica dahurica, 250g of cassia bark, 200g of cinnamon, 150g of rhizoma kaempferiae, 100g of tsaoko amomum fruit, 100g of nutmeg, 250g of fructus amomi, 250g of star anise, 100g of long pepper, 100g of liquorice, 50g of clove, 150g of pepper, 100g of fennel, 150g of fructus amomi rotundus, 100g of dried orange peel and 200g of dried ginger;
(6) Cooling to less than 15 ℃ at the temperature of 0-4 ℃ after marinating and discharging;
(7) After cooling, carrying out vacuum packaging on the product, wherein the packaging bag adopted for the vacuum packaging is a multi-layer co-extrusion packaging bag, the multi-layer co-extrusion packaging bag is made of a PET (polyethylene terephthalate) layer, a PA (polyamide) layer, an AL (aluminum) layer and a PE (polyethylene) layer, the multi-layer co-extrusion packaging bag is good in barrier property, resistant to long-time freezing and good in puncture resistance, the vacuumizing time is 10s during vacuum packaging, the whole chicken is packaged, one chicken head and two claws are ensured, and the chicken head faces the sealing end of the bag;
(8) The vacuum-packed quick-freezing machine is placed in a push type quick-freezing machine for quick freezing, the push type quick-freezing machine mainly comprises a refrigerating system, a pushing system, an electrical control system, a quick-freezing chamber and the like, and has the advantages of small volume, simple structure, reliable performance, quick freezing, good quick-freezing effect and good product quality;
(9) And (5) placing the quick-frozen product in a refrigeration house at the temperature of 18 ℃ below zero for storage.
When the quick-frozen roast chicken prepared by the invention is eaten, the chicken with the bag is heated for 30 minutes in a steam-proof way.
According to the invention, by researching parameters, a formula, a quick-freezing technology, a heating and unfreezing mode and the like of a cooking process, the prepared quick-frozen roast chicken keeps the nutrition and the delicious taste of the roast chicken after reheating without loss, the nutrition and the taste of the roast chicken are kept to the maximum extent, the method can be used for industrial production, and the quality guarantee period is as long as 12 months.
Although the present invention has been described in detail by referring to the drawings in connection with the preferred embodiments, the present invention is not limited thereto. Various equivalent modifications or substitutions can be made on the embodiments of the present invention by those skilled in the art without departing from the spirit and scope of the present invention, and these modifications or substitutions should be within the scope of the present invention/any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present disclosure and the scope of the present invention.
Claims (10)
1. A preparation process of sauced quick-frozen roast chicken is characterized by comprising the following steps of unfreezing, cleaning, shaping, pickling, frying, marinating, cooling, vacuum packaging, quick freezing and storing the white chicken.
2. The preparation process of the sauced quick-frozen roast chicken as claimed in claim 1, wherein the thawing process comprises thawing in water for 6-8 hours; controlling water temperature: less than or equal to 15 ℃ in summer and less than or equal to 25 ℃ in winter.
3. The process for preparing sauce-stewed quick-frozen roast chicken as claimed in claim 1, wherein the washing is carried out with cold water, and the washed hair, skin, mouth cap, pawpaw shell and head and tail are cleaned without esophagus, trachea, craw, heart, liver, lung, stomach, intestine and chicken food.
4. The process for preparing quick-frozen roast chicken with soy sauce as set forth in claim 1, wherein the molding method comprises the steps of placing the chicken into the abdominal cavity of the chicken with the abdomen facing upward, inserting the two feet from the opening of the abdomen, inserting the knee joint of the left chicken leg into the inner side of the knee joint of the right chicken leg, placing the right chicken wing into the mouth of the chicken with the back facing upward, bending the chicken head back to the lower side of the chicken wing, and turning the other wing tip to abut against the wing root.
5. The preparation process of the sauced quick-frozen roast chicken as claimed in claim 1, wherein the pickling process comprises the steps of mixing 1.5kg of salt and 150kg of ice water, stirring into a seasoning water, placing the molded chicken in the seasoning water for pickling, wherein the pickling temperature is 0-4 ℃, and the pickling time is 24 hours.
6. The process for preparing the sauced quick-frozen roast chicken as claimed in claim 1, wherein the frying process comprises the following steps of firstly, mixing maltose and water according to the weight ratio of 1:10 preparing sugar solution, soaking the pickled white-strip chicken in the sugar solution for 3-5 s, and frying at 180 ℃ for 3min.
7. The preparation process of the sauced quick-frozen roast chicken as claimed in claim 1, wherein the marinating process comprises placing the fried chicken in marinating liquid, boiling for 5min, soaking for 5 hr, cooling at constant speed, and taking out at 60 deg.C; wherein 100kg of the white chicken corresponds to the halogen liquid with the following weight components: 150kg of bone soup, 6kg of salt, 200g of angelica dahurica, 250g of cassia bark, 200g of cinnamon, 150g of rhizoma kaempferiae, 100g of tsaoko amomum fruit, 100g of nutmeg, 250g of fructus amomi, 250g of star anise, 100g of long pepper, 100g of liquorice, 50g of clove, 150g of pepper, 100g of fennel, 150g of fructus amomi rotundus, 100g of dried orange peel and 200g of dried ginger.
8. The process for preparing sauce-stewed quick-frozen roast chicken as claimed in claim 1, wherein the cooling process comprises cooling to less than 15 ℃ at 0-4 ℃.
9. The preparation process of the sauced quick-frozen roast chicken as claimed in claim 1, wherein the packaging bag adopted by the vacuum packaging is a multi-layer co-extrusion packaging bag, the multi-layer co-extrusion packaging bag comprises a PET layer, a PA layer, an AL layer and a PE layer, the vacuumizing time is 10s during the vacuum packaging, the whole chicken is packaged, one chicken head is ensured to be double-claw, and the chicken head faces to the sealing end of the bag.
10. The process for preparing sauce-stewed quick-frozen roast chicken as claimed in claim 1, wherein the quick freezing is carried out by a push type quick freezer at a storage temperature of-18 ℃.
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| CN202210891484.8A CN115474669A (en) | 2022-07-27 | 2022-07-27 | Preparation process of sauced quick-frozen roast chicken |
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| CN202210891484.8A CN115474669A (en) | 2022-07-27 | 2022-07-27 | Preparation process of sauced quick-frozen roast chicken |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020053209A (en) * | 2000-12-27 | 2002-07-05 | 김홍국 | A manufacturing process of a chicken beef boiled in soty sauce |
| CN103251067A (en) * | 2013-05-02 | 2013-08-21 | 宿州市符离集刘老二烧鸡有限公司 | Process for processing roast chicken |
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| CN114287576A (en) * | 2021-11-16 | 2022-04-08 | 四川董记食品有限公司 | Frozen sauce braised meat product, and preparation method and thawing method thereof |
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| CN103783553A (en) * | 2014-01-10 | 2014-05-14 | 德州乡盛食品有限公司 | Processing technology of spiced chicken |
| CN105054104A (en) * | 2015-08-12 | 2015-11-18 | 陕西广远食品有限责任公司 | Processing method of soy sauce stewed chicken meat |
| CN112586683A (en) * | 2020-11-20 | 2021-04-02 | 扬州冶春食品生产配送股份有限公司 | Processing technology of roast chicken |
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