CN115868608A - Method for reducing peroxide value of fried diced chicken - Google Patents
Method for reducing peroxide value of fried diced chicken Download PDFInfo
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- CN115868608A CN115868608A CN202310001000.2A CN202310001000A CN115868608A CN 115868608 A CN115868608 A CN 115868608A CN 202310001000 A CN202310001000 A CN 202310001000A CN 115868608 A CN115868608 A CN 115868608A
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Classifications
-
- 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
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for reducing peroxide value of fried diced chicken. Unfreezing and dicing the chilled fresh chicken breast, rolling and kneading in vacuum, and cooking in time with lubricating oil: the operation of slope conveying chain in the frying process can reduce the contact time of diced chicken and the oil in the oil groove, and the oil control effect is achieved. In addition, an internal circulation filtering device is arranged, and the oil is filtered while circulating, so that the oxidation degree of the oil can be reduced by improving the heat exchange rate of the oil and controlling the oil temperature, 20-micron filter paper is prepared during operation, the generation of oxides is effectively reduced, the operation cost of equipment can be reduced, and the service life of the oil is prolonged by 1-2 times; vacuum packaging, quick freezing and storing. According to the invention, the content of peroxide value in the fried diced chicken is reduced by optimizing the pretreatment process and the cooking process of the diced chicken product, so that the quality of the fried diced chicken product is improved, and a better use prospect is brought to the industry.
Description
Technical Field
The invention relates to the technical field of food, in particular to a method for reducing peroxide value of fried diced chicken.
Background
The chicken breast is a high-quality chicken product, and the meat quality of the chicken breast is mainly characterized by high protein content and low fat and heat. In recent years, the chicken breast market publicizes the aspects of instant eating, body building, meal replacement and the like, and white meat with high protein, low fat and low cholesterol can be used as a gift in a different family with a red meat market with high fat and high cholesterol. The market trend is closely followed in the prefabricated dish industry, and the application of the diced chicken in the Chinese dish is very wide. The traditional process is time-consuming and labor-consuming, and the quality can be consistent in standardized production. The frying process of the diced chicken products also has hidden danger of production quality, and strict management and control and supervision are needed to be established for residue cleaning, oil service life and the like. To this end, we propose a method for reducing the peroxide value of fried chicken pieces.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a novel method for reducing peroxide value of fried diced chicken, which reduces the content of peroxide value in the fried diced chicken and improves the quality of the fried diced chicken product by optimizing the pretreatment process and the cooking process of the diced chicken product.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme: a method for reducing peroxide value of fried chicken dices comprises the following specific steps:
s1, chicken breast unfreezing and dicing: selecting non-lignified and white-grained chicken breast, thawing at low temperature and high humidity to remove impurities such as chicken fat, fascia and the like, and dicing through equipment with fixed specification.
S2, vacuum rolling: pretreating the diced chicken in the step S1, and preparing the diced chicken by the following main raw materials in parts by weight: 60 percent of diced chicken, 0.3 percent of salt, monosodium glutamate, chicken juice and chicken powder, 2.5 percent of corn starch, 36 percent of green onion and ginger water and 0.5 percent of composite water-retaining agent, wherein the vacuum degree is maintained between-0.06 MPa and-0.08 MPa, the rotating speed is 6 to 8r/min, the tumbling time is 100min, and the diced chicken is pickled, tumbled and discharged by a vacuum tumbling machine.
S3, cooking lubricating oil: and (5) cooking the pickled diced chicken in the step (S2) through a novel lubricating oil tunnel. In the cooking process, the equipment keeps starting an oil circulation and automatic filtering system, and oil temperatures of a feeding hole and a discharging hole are monitored in real time.
S4, oil draining and cooling: and (4) allowing the diced chicken fried in the step (S3) to enter a slope type conveying chain suspension type oil draining device, cooling the diced chicken in a vacuum cooling chamber for 10-12 min after the oil draining is finished, and inhibiting microbial propagation and grease oxidative deterioration when the central temperature can reach 35 ℃.
S5, vacuum packaging: quantitatively filling the diced chicken cooled in the step S4 into a food packaging bag.
S6, quick freezing at low temperature: and (4) quickly freezing the packaged semi-finished product in the step S5 at low temperature for 60-70 min, and keeping the temperature at-35 ℃ to-40 ℃.
S7, packaging and leaving factory: and E, after the outer package of the products in the step S6 is finished, stacking and warehousing the products, and waiting for delivery.
Preferably, the selected non-lignified and white-streaked chicken breast is unfrozen to the central temperature of 0-5 ℃, moisture is drained before frying, and the water content of grease is reduced, the macro characteristics of the lignified meat are hard texture, the front part of the chicken breast is provided with an obvious hard part, the tail part of the chicken breast is provided with a ridged part and is thicker than the normal chicken breast, the lignified meat is only found on the breast at present and is usually accompanied with the appearance of white stripes, the histological characteristics are that muscle fiber is fragmented and transparent, muscle fiber swelling and partial necrosis are caused, necrosis of the chicken breast is caused, the necrotic muscle fiber is replaced by connective tissue, meanwhile, due to the infiltration of macrophage, irregular fat distribution occurs among the muscle fibers, finally, the chicken breast is hard in touch, the obviously increased thickness and raised structure are caused, and the lignified chicken breast is scored and classified according to the appearance and the hard degree of the chicken breast: normally, the whole chicken breast is soft and elastic and has no hard characteristic; slightly, the head and the tail of the chicken breast are slightly changed, and the head is harder; medium, whole chicken breasts exhibited firm characteristics, but elastic from mid to tail; severe, besides overall exhibiting a rigid character, the surface of the chicken breast is accompanied by the appearance of bleeding and of infiltrates, said striated chicken breast being macroscopically characterized by the appearance of a large number of white striations parallel to the direction of the muscle fibers on the muscle surface and on the pectoral and hamstrings, and by a histological character of muscle fibrosis, atrophy, disappearance of striations, different muscle fiber sizes, the appearance of flocs or vacuoles, accompanied by fibrinolysis, and at the same time by slight mineralization, random regeneration of muscle fibers (nuclear arrangement and appearance of multinucleated cells), mononuclear infiltration, manifested by lipo-deposition, interstitial inflammation and fibrosis. The chicken breast may be scored and classified according to its appearance: normal without obvious white streaks; medium, white streaks parallel to the direction of muscle fibers appear, with a thickness <1mm; the serious condition is that more white wrinkles parallel to the muscle fiber direction appear, and the thickness is more than 1mm; it is extremely severe, with a large number of white streaks parallel to the direction of the muscle fibers, and with a thickness >3mm.
Preferably, the main raw material preparation is carried out through pickling, rolling and discharging by a vacuum rolling machine, the vacuum degree is maintained at-0.06-0.08 MPa, the rotating speed is 6-8 r/min, the rolling time is 100min, and the rolling yield of the diced chicken is maintained at 130-150%.
Preferably, the oil temperature of the material inlet and the material outlet is monitored in real time, the set frying temperature is 121-125 ℃, the time is 1-1.5 min, the frying-resistant oil with better stability is adopted, the edible palm oil is used for replacing soybean oil, the rise of peroxide value is favorably controlled, the acid value and the peroxide value of the frying oil are detected, the production oil is adjusted in time, the operability limit value of the index of the frying oil is set, the acid value of the frying oil is controlled at 3.0g/g, the peroxide value is controlled within 0.15g/100g, the acid value is measured according to the principle of acid-base neutralization, and the method comprises the following steps of: 1 dissolving a sample into a sample solution by using a mixed solution, neutralizing free fatty acid in a titration sample solution by using a standard titration solution of 0.1-0.5 mol/L sodium hydroxide, adding 100ml of 95% ethanol into an indicator thymolphthalein indicator, stirring until the indicator is completely dissolved, judging a titration end point according to the corresponding color change of the indicator, and finally, consuming the indicator through the titration end pointThe acid value of the grease sample is calculated according to the volume of the standard titration solution, the calculation result is represented by the average value of two independent measurement results obtained under the repeated condition, the peroxide value is measured according to the action of peroxide generated in the oxidation process of the grease and HI to generate free I 2 Titration of free I with sodium thiosulfate Standard solution 2 The peroxide value of the grease is calculated according to the consumption amount of the sodium thiosulfate, the peroxide value of the grease is the milliliter number of a sodium thiosulfate standard solution required by 1g of the grease specified, 26g of sodium thiosulfate, 0.2g of sodium bicarbonate and deionized water are taken as the sodium thiosulfate to be dissolved to 1000ml, the sodium thiosulfate is specified by a sodium dichromate reference substance, and the sodium thiosulfate is diluted to 0.002mol/L before use.
Preferably, the fried diced chicken enters a slope type conveying chain suspended oil draining mode, the frying temperature of the diced chicken is 121-125 ℃, the frying time is 1-1.5 min, the grease is kept clean, the grease deterioration and the taste change caused by long-time repeated frying of residues are avoided, and the frying oil is filtered after each work is finished.
Preferably, the oxygen residual quantity and the packaging oxygen resistance in the semi-finished product package are important factors influencing the food peroxide value, the fried food is preferably packaged in a vacuumizing and deoxidizing agent packaging mode with proper specification, a PE (polyethylene) material packaging bag cannot be used, NY and NY/PE composite packaging bags can be used, a K coating-added composite packaging bag has a better effect, an aluminum-plated film packaging bag is selected, and a large-size package is selected to be made of a material with the oxygen permeability rate of less than or equal to 50cm 3 0.1MPa, moisture permeability less than or equal to 5g/m2, 24h, oxygen permeability less than or equal to 10cm 3 The barrier property is best when the moisture permeability is less than or equal to 3g/m2 and 24 h.
Preferably, the edible vegetable oil antioxidant is prepared by adding catechin into frying oil, wherein catechin compounds are polyphenol antioxidants with various physiological activities, the active sites of the antioxidants are phenolic hydroxyl groups in molecules, the antioxidant capacity is strong, the antioxidant is an excellent natural antioxidant, the method for enhancing the solubility of the catechin compounds in oil mainly adopts an enzyme modification method, the fat-soluble catechin is prepared by ester exchange by using carboxylesterase, acyl donors are hydrocarbon groups containing 1 to 10 carbon atoms, ester compounds larger than L to L Omol are generally needed for each lmol of free catechin in a reaction system, the consumption of the carboxylesterase is 10 to 0000IO UI per g of free catechin, preferably 100 to 5000UI, the temperature and the time of the reaction are kept between 20 to 60 ℃ and 1lOOh, the pH of the reaction is 4 to 7, in order to determine the antioxidant effect, the obtained acylated catechin is added into grease with the weight concentration of O.O1-0.1% to obtain safe and effective antioxidant reaction, the catechin can also be used in combination with other common antioxidant, a plurality of catechin monoacetate or polyacetate can be obtained under the action of single enzyme pseudomonas grease by using catechin or catechin pentaacetate, the hydrophobicity of the catechin is improved, the catechin ethyl ester is synthesized by using vinyl acetate, the concentration of the catechin in the reaction is 15.3g/L, the concentration of non-immobilized enzyme is 50g/L, the most suitable solvent of ethyl acetate is acetonitrile as an acyl donor, the reaction is carried out for 48 hours under 45cc, the product is a mixture of 40% of catechin ethyl ester and 32% of catechin ethyl ester, the direct reaction of the catechin and the ethyl acetate is utilized to obtain good derivative yield, and the non-immobilized enzyme can also utilize the catechin pentaacetate, in a butanol/tetrahydrofuran system, the reaction time is prolonged, the triethyl catechin and the mono ethyl catechin are converted step by step, the Gao takes glucoside mono-catechin 10-30 g/L as a substrate, vinyl cinnamate, vinyl caffeate and vinyl coumarate as acyl donors, and Novozym435 lipase 15-44 g/L as a catalyst, so that the optimal solvent system is tert-butanol: pyridine is 9:1 or acetonitrile: pyridine is 9:1, the product is 70% cinnamate of glucoside-catechin.
(III) advantageous effects
The invention provides a method for reducing peroxide value of fried diced chicken, which has the following beneficial effects:
(1) The method for reducing the peroxide value of the fried diced chicken can ensure that the muscle tissue is full, glossy and elastic through uniformly unfreezing the low-temperature and high-humidity frozen product, and the loss rate of protein and juice is about 1 percent.
(2) According to the method for reducing the peroxide value of the fried diced chicken, hot oil is uniformly heated through the circulating pump and the heating pipe, the circulating pump and the heating pipe are cooperated with the automatic residue filtering function, the production cost and the energy consumption can be greatly reduced through strict oil temperature control, and the product meets the nutritional and healthy requirements.
(3) The method for reducing the peroxide value of the fried diced chicken can effectively control the oil content of a given finished product and reduce the peroxide value caused by oil content by controlling the oil draining time.
(4) The method for reducing the peroxide value of the fried diced chicken can effectively avoid the loss of a large amount of nutrient components and improve the quality of a given product by ensuring that the oxidation rate of grease is reduced in the storage process of the product.
Detailed Description
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.
The invention provides a technical scheme that: a method for reducing peroxide value of fried chicken dices has the following working principle: acceptance of chicken breast meat (non-lignification and non-white streak) → low-temperature high-humidity thawing (central temperature 0-5 ℃ and humidity 90%) → dicing of chicken breast meat (1.5 cm x 1.5 cm) → vacuum rolling pickling (vacuum degree 0.07MPa and time 100 min) → oil-slipping tunnel cooking (oil temperature 121-125 ℃ and time 1-1.5 min) → oil-draining cooling (oil-draining time 1-1.5 min and cooling time 10-12 min, central temperature 35 ℃) → full-automatic vacuum packaging (oxygen content reduction) → low-temperature quick freezing (time 60-70 min and temperature-35-40 ℃) → packaging and warehousing.
Further, the chicken breast which is selected to be not lignified and white-striped unfreezes to the central temperature of 0-5 ℃, water is drained before frying, and the water content of grease is reduced, the macroscopic characteristics of the lignified meat are hard texture, the front part of the chicken breast is provided with an obvious hard part, the tail part of the chicken breast is provided with a ridged protrusion and is thicker than the normal chicken breast, the chicken breast is only found on the breast at present and is usually accompanied with the appearance of white stripes, the histological characteristics are that muscle fiber is fragmented and transparent, muscle fiber swelling and partial necrosis are realized, the muscle fiber is replaced by connective tissue, meanwhile, due to the infiltration of macrophage, irregular fat distribution occurs among the muscle fibers, the chicken breast is finally hard in touch, the obviously increased thickness and protruding structure are realized, and the lignified chicken breast is graded and classified according to the appearance and the hard degree of the chicken breast: normally, the whole chicken breast is soft and elastic and has no hard characteristic; slightly, the head and the tail of the chicken breast are slightly changed, and the head is harder; medium, whole chicken breasts exhibited firm characteristics, but elastic from mid to tail; severe, besides overall exhibiting a rigid character, the surface of the chicken breast is accompanied by the appearance of bleeding and of infiltrates, said striated chicken breast being macroscopically characterized by the appearance of a large number of white striations parallel to the direction of the muscle fibers on the muscle surface and on the pectoral and hamstrings, and by a histological character of muscle fibrosis, atrophy, disappearance of striations, different muscle fiber sizes, the appearance of flocs or vacuoles, accompanied by fibrinolysis, and at the same time by slight mineralization, random regeneration of muscle fibers (nuclear arrangement and appearance of multinucleated cells), mononuclear infiltration, manifested by lipo-deposition, interstitial inflammation and fibrosis. The chicken breast may be scored and classified according to its appearance: normal without obvious white streaks; medium, white streaks parallel to the muscle fiber direction, thickness <1mm; the serious condition is that more white wrinkles parallel to the muscle fiber direction appear, and the thickness is more than 1mm; it is extremely severe, with a large number of white streaks parallel to the direction of the muscle fibers, and with a thickness >3mm.
Further, the main raw materials are prepared, pickled, rolled and discharged through a vacuum rolling machine, the vacuum degree is maintained at-0.06-0.08 MPa, the rotating speed is 6-8 r/min, the rolling time is 100min, and the rolling yield of the diced chicken is kept at 130-150%.
Further, the oil temperature of the material inlet and the material outlet is monitored in real time, the set frying temperature is 121-125 ℃, the time is 1-1.5 min, the frying-resistant oil with better stability is adopted, the edible palm oil is used for replacing soybean oil, the rise of peroxide value is favorably controlled, the acid value and the peroxide value of the frying oil are detected, the production oil is adjusted in timing, the operability limit value of the index of the frying oil is set, the acid value of the frying oil is controlled to be 3.0g/g, the peroxide value is controlled to be within 0.15g/100g, the acid value is measured according to the principle of acid-base neutralization, and the method is implemented by using ether-isopropanol 1:1 the mixture dissolves the sample intoNeutralizing free fatty acid in a titrated sample solution by using a standard titrating solution of 0.1-0.5 mol/L sodium hydroxide, adding 100ml of 95% ethanol into an indicator thymolphthalein indicator, stirring until the indicator is completely dissolved, judging a titration end point by using corresponding color change of the indicator, finally calculating the acid value of a grease sample by using the volume of the standard titrating solution consumed by the titration end point, wherein the calculation result is represented by the average value of two independent measurement results obtained under a repetitive condition, and the determination of a peroxide value is realized by the action of peroxide generated in the grease oxidation process and HI to generate free I 2 Titration of free I with sodium thiosulfate Standard solution 2 The peroxide value of the grease is calculated according to the consumption quantity of the sodium thiosulfate, the peroxide value of the grease is the milliliter number of a standard sodium thiosulfate solution required by 1g of the grease which is specified at the bottom, 26g of the sodium thiosulfate, 0.2g of sodium bicarbonate and deionized water are dissolved to 1000ml, the sodium thiosulfate is specified by a sodium dichromate reference substance, and the sodium thiosulfate is diluted to 0.002mol/L before use.
Further, the fried diced chicken enters a slope type conveying chain suspended oil draining mode, the frying temperature of the diced chicken is 121-125 ℃, the frying time is 1-1.5 min, the grease is kept clean, the grease deterioration and the taste change caused by long-time repeated frying of residues are avoided, and the frying oil is filtered after each work is finished.
Furthermore, the oxygen residual quantity and the packaging oxygen resistance performance in the semi-finished product packaging are important factors influencing the food peroxide value, the fried food is preferably packaged in a vacuumizing and deoxidizing agent packaging mode with a proper specification, PE material packaging bags cannot be used, NY and NY/PE composite packaging bags can be used, the effect of the composite packaging bag added with the K coating is better, an aluminum-plated film packaging bag is selected, and the oxygen permeability rate of the material selected for large-size packaging is less than or equal to 50cm 3 0.1MPa, moisture permeability less than or equal to 5g/m2, 24h, oxygen permeability less than or equal to 10cm 3 0.1MPa, moisture permeability less than or equal to 3g/m2, 24h and best barrier performance.
Furthermore, the edible vegetable oil antioxidant of catechins is added into frying oil, the catechins compound is a polyphenol antioxidant with various physiological activities, the active site of the antioxidant is phenolic hydroxyl in molecules, the antioxidant capacity is strong, the antioxidant is an excellent natural antioxidant, the method for enhancing the solubility of the catechins compound in oil mainly adopts an enzyme modification method, the carboxylesterase is utilized to carry out ester exchange to prepare fat-soluble catechins, an acyl donor is a hydrocarbon group containing 1 to 10 carbon atoms, ester compounds which are more than L to Omol are generally needed for each lmol of free catechins in a reaction system, the consumption of the carboxylesterase is 10 to IO0000UI per g of free catechins, preferably 100 to 5000UI, the temperature and the time of the reaction are kept between 20 to 60 ℃ and 1lOOh, the pH of the reaction is 4 to 7, in order to determine the antioxidant effect, the obtained acylated catechin is added into oil and fat at the weight concentration of O.O1-0.1% to obtain safe and effective antioxidant reaction, the catechin can also be used in combination with other common antioxidants, a plurality of catechin monoacetate or polyacetate are obtained from catechin or catechin pentaacetate under the action of single enzyme pseudomonas lipid to improve the hydrophobicity, the catechin ethyl ester is synthesized by vinyl acetate, the catechin concentration in the reaction is 15.3g/L, the concentration of non-immobilized enzyme is 50g/L, the most suitable solvent of ethyl acetate is acetonitrile as acyl donor, the reaction is carried out for 48 hours at 45cc, the product is a mixture of 40% of catechin ethyl ester and 32% of catechin ethyl ester, the direct reaction of the catechin and the ethyl acetate is utilized to obtain good derivative yield, and the non-immobilized enzyme can also utilize the catechin pentaacetate, in a butanol/tetrahydrofuran system, the reaction time is prolonged, the triethyl catechin and the mono ethyl catechin are converted step by step, the Gao takes glucoside mono-catechin 10-30 g/L as a substrate, vinyl cinnamate, vinyl caffeate and vinyl coumarate as acyl donors, and Novozym435 lipase 15-44 g/L as a catalyst, so that the optimal solvent system is tert-butanol: the pyridine is 9:1 or acetonitrile: pyridine is 9:1, the product is 70% cinnamate of glucoside-catechin.
In summary, the method for reducing the peroxide value of the fried diced chicken solves the problem of high peroxide value of the fried diced chicken through catechin.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. A method for reducing peroxide value of fried chicken dices is characterized by comprising the following specific steps:
s1, chicken breast unfreezing and dicing: selecting non-lignified and white-grained chicken breast, thawing at low temperature and high humidity to remove impurities such as chicken fat, fascia and the like, and dicing through equipment with fixed specification.
S2, vacuum tumbling: pretreating the diced chicken in the step S1, and preparing the diced chicken by the following main raw materials in parts by weight: 60 percent of diced chicken, 0.3 percent of salt, monosodium glutamate, chicken juice and chicken powder, 2.5 percent of corn starch, 36 percent of green onion and ginger water and 0.5 percent of composite water-retaining agent, wherein the vacuum degree is maintained between-0.06 MPa and-0.08 MPa, the rotating speed is 6-8 r/min, the tumbling time is 100min, and the pickling, tumbling and discharging are carried out through a vacuum tumbling machine.
S3, cooking the lubricating oil: and (5) cooking the pickled diced chicken in the step (S2) through a novel lubricating oil tunnel. In the cooking process, the equipment keeps starting an oil circulation and automatic filtering system, and oil temperatures of a feeding hole and a discharging hole are monitored in real time.
S4, oil draining and cooling: and (4) allowing the diced chicken fried in the step (S3) to enter a slope type conveying chain suspension type oil draining device, cooling the diced chicken in a vacuum cooling chamber for 10-12 min after the oil draining is finished, and inhibiting microbial propagation and grease oxidative deterioration when the central temperature can reach 35 ℃.
S5, vacuum packaging: quantitatively filling the diced chicken cooled in the step S4 into a food packaging bag.
S6, quick-freezing at low temperature: and (4) quickly freezing the packaged semi-finished product in the step S5 at low temperature for 60-70 min, and keeping the temperature at-35 ℃ to-40 ℃.
S7, packaging and leaving factory: and (5) after the outer package of the product in the step S6 is finished, stacking and warehousing, and waiting for delivery.
2. The method for reducing peroxide value of fried chicken according to claim 1, wherein the method comprises the following steps: the selected non-lignified and white-lined chicken breast is unfrozen to the central temperature of 0-5 ℃, and the moisture is drained before frying so as to reduce the water content of the grease.
3. The method for reducing peroxide value of fried chicken according to claim 1, wherein the method comprises the following steps: the main raw material preparation is pickled, rolled and discharged through a vacuum rolling machine, the vacuum degree is maintained at-0.06-0.08 MPa, the rotating speed is 6-8 r/min, the rolling time is 100min, and the rolling yield of the diced chicken is maintained at 130-150%.
4. The method for reducing peroxide value of fried chicken according to claim 1, wherein the method comprises the following steps: the oil temperature of the material inlet and the material outlet is monitored in real time, the set frying temperature is 121-125 ℃, the time is 1-1.5 min, frying-resistant oil with better stability is adopted, edible palm oil is used for replacing soybean oil, the acid value and the peroxide value of the frying oil are detected, the production oil is timed and adjusted, the operability limit value of the index of the frying oil is established, the acid value of the frying oil is controlled to be 3.0g/g, and the peroxide value is controlled to be within 0.15g/100 g.
5. The method for reducing peroxide number of fried chicken according to claim 1, wherein: the fried diced chicken enters a slope type conveying chain suspended oil draining mode, the frying temperature of the diced chicken is 121-125 ℃, the frying time is 1-1.5 min, the grease is kept clean, and the frying oil is filtered after each work is finished.
6. The method for reducing peroxide value of fried chicken according to claim 1, wherein the method comprises the following steps: the oxygen residual quantity and the packaging oxygen resistance performance in the semi-finished product packaging are important factors influencing the food peroxide value, NY and NY/PE composite packaging bags can be used, the effect of the composite packaging bag added with the K coating is better, an aluminized film packaging bag is selected, and the oxygen permeability of the material selected for large-size packaging is less than or equal to 50cm 3 0.1MPa, moisture permeability less than or equal to 5g/m2, 24h, oxygen permeability less than or equal to 10cm 3 /m2*24h 0.1MPa, moisture permeability less than or equal to 3g/m2 24h and best barrier performance.
7. The method for reducing peroxide number of fried chicken according to claim 1, wherein: the edible vegetable oil antioxidant of catechins is added into the frying oil, the catechins compounds are polyphenol antioxidants with various physiological activities, and the active parts of the catechins compounds are phenolic hydroxyl groups in molecules, so that the edible vegetable oil antioxidant has the advantage of strong antioxidant capacity.
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| CN103798830A (en) * | 2014-02-27 | 2014-05-21 | 江苏荣泽食品有限公司 | Production method of frozen spicy diced chicken with peanuts |
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