CN1246298A - Canned coconut chicken and its processing method - Google Patents
Canned coconut chicken and its processing method Download PDFInfo
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- CN1246298A CN1246298A CN99117058A CN99117058A CN1246298A CN 1246298 A CN1246298 A CN 1246298A CN 99117058 A CN99117058 A CN 99117058A CN 99117058 A CN99117058 A CN 99117058A CN 1246298 A CN1246298 A CN 1246298A
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Abstract
A canned coconut chicken is made up of chicken and coconut through killing and pretreating chicken (including killing chosen chicken, removing feather and gut, washing and vacuum degassing in multipurpose vacuum dipping tank), treating coconut (including removing external surface, shell and kernel peel, washing and cutting), cooking chicken with flavouring and removing soup, drying with hot air circulating drier, cooling, canning, sealing, sterilization and cooling. Its advantages are simple process, unique taste and strong coconut smell.
Description
The present invention is canned coconut chicken and processing method thereof, belongs to the tinned food process technology.
" no chicken do not become fete ", in China, there are Dezhou grilled chicken, Dokou roasted chicken in the processing north of chicken, collude the outer leaf smoked chicken, keffel man pot-stewed chicken; There is tea-scented chicken etc. in south.And be the canned pack that raw material is processed with coconut and chicken, show according to 18 Relational database international online retrievals such as domestic craft and computer search and external U.S. Dialog systems: domestic have only stew chicken soup can; Also have only " chicken coconut milk soup " and canned chicken soup goods abroad.It is that raw material is processed domestic form and external can soup or the drink of only stewing that internal and international online information retrieval is found with chicken, coconut and medicinal material etc.Soup mainly is " drinking ", and the coconut chicken mainly is " eating ", and soup contains a large amount of water, and the coconut chicken is a solid.In view of the above, to so far, do not find product identical and the bibliographical information identical both at home and abroad with the technology of the present invention main points with coconut chicken of the present invention.
Purpose of the present invention is exactly the problem that canned coconut chicken is not arranged at present so far yet in order to solve both at home and abroad, research, invention are a kind of, and to utilize fresh live chickens or good chicken, the coconut (comprising coconut palm angle, juice, sauce, Rong, silk) of freezing quality be primary raw material, be aided with auxiliary materials such as edible salt, monosodium glutamate, process with food-processing method, have aromatic strongly fragrant, the chicken body light of unique coconut chicken chicken flavor, coconut palm, canned coconut chicken and a processing method thereof that meat is neither too hard, nor too soft.
The present invention realizes by following technical proposals: the processing process figure of canned coconut chicken as shown in Figure 1, canned coconut chicken is made up of chicken, coconut and baste, its process steps is: (1) comprises slaughtering of chicken and preliminary treatment: select and raise good, healthy and strong chicken (must not use dead, sick chicken), adopt government official's chicken production line or artificial (deciding on production scale) to slaughter, lose hair or feathers, go processing such as internal organ, rinsing; Or select and freeze good, as to meet hygienic requirements chicken or chicken wings and chicken leg, be spread out on the platform or in the dish with the trickle method thaw, processing such as cleaning; Chicken after will handling then or chicken wings, chicken leg place many with vacuum impregnation jar vacuumize degassing, below the pressure 8000pa, (being more than the vacuum 720mmHg); (2) processing of coconut: coconut removes the coconut palm clothing, removes coconut husk, eliminates the benevolence skin, after cleaning slightly, with cutter coconut meat is cut into about 1.8～2.5 centimetres little triangle coconut palm angles of the length of side; (3) boiling: place in the digester liquid seasoning is deployed, putting into the digester boiling through preliminary treatment good chicken or chicken wings, chicken leg and coconut palm angle, be heated to 95～100 ℃, kept boiling 3～4 hours, and pulled out, drop removes soup juice: the liquid seasoning recipe ratio is: monosodium glutamate 0.1～0.3%, compound phosphoric acid sodium 0.1～0.15%, yeast extract 0.8～1.2%, edible salt 2.5～3.5%, water 94.85～96.5%; (4) dry, cooling: the material of the chicken after the boiling is placed the hot air circulation drying oven drying, and 90 ℃～100 ℃ of control temperature, are cooled to 38～42 ℃ with cold wind then at 3.5～4.5 hours drying times; (5) weigh, tinning, exhaust, sealing or pack, seal: being weighed respectively in chicken and coconut palm angle is loaded in the retort pouch, and with multifunctional vacuum packing machine vacuum-pumping and sealing, pressure is below the 8000pa, (being more than the vacuum 720mmHg); With chicken wings, the tinning of weighing respectively of chicken leg and coconut palm angle, after the tinning, the employing can seamer seals, air extracting seal vacuum is: 55860～59850pa (i.e. 420～450 millimetress of mercury): (6) sterilization, cooling: after the tinning (bag), carry out sterilization with full automatic program-control steam high-temperature sterilization pot, cooling, sterilizing type is (15 '-60 '-back-pressure cooling)/115～120 ℃, back-pressure is 0.12～0.14Mpa, or sterilizing type be (15 '-60 ',-20 ')/118～120 ℃, be cooled to 37 ℃～42 ℃ after, in time wipe the bag (jar) outer globule, and with hot blast drying, being up to the standards is finished product.
The present invention compared with prior art, have following advantage and beneficial effect: simple, the easy process operation of (1) the inventive method technology: the coconut chicken that (2) process with the present invention, be to have utilized combinations unique, quality raw materials, process by operations such as preliminary treatment, boiling, drying, cooling, vacuum packaging, sterilization, coolings: it is the can of raw material processing with chicken, coconut and medicinal material etc. that (3) internal and international online information retrieval is found existing, domestic form and external can soup or the drink of only stewing.They are different fully with the product form of the canned coconut chicken of the present invention's processing, and soup mainly is " drinking ", and the coconut chicken mainly is " eating ", and both processing technologys are inequality fully.Soup contains a large amount of water, and the coconut chicken is a solid, and coconut chicken chicken is distinguished the flavor of, coconut palm is aromatic strongly fragrant, has distinctive flavour of coconut chicken foods packed in carton containers (or can) food and fragrance and tissue, mouthfeel.The product instant is fit to tourism, at home, the needs of leisure, food and drink, also is the good merchantable brand of presenting friends; (4) the present invention meets China's " three height " Agricultural Development direction, is typical " three height " agricultural technology.It has not only filled up the blank of bird deep processing, has also filled up the unite two into one blank of suitability for industrialized production of poultry and fruit.Its invention must drive the plantation of Chinese Hainan and subtropical zone, world coconut and raising, the processing of chicken, has remarkable social benefit and economic benefit.
Below Figure of description is further specified as follows: Fig. 1 is canned coconut chicken processing process figure.
Embodiments of the present invention are comparatively simple, as long as by the described process steps step-by-step operation of top specification, processing, just can implement the present invention preferably.Enumerate 3 examples below and be shown in table 1.
Claims (1)
1, canned coconut chicken and processing method thereof, it is characterized in that: canned coconut chicken is by chicken, coconut and flavoring are formed, its process steps is: (1) comprises slaughtering of chicken and preliminary treatment: select and raise well, healthy and strong chicken, employing government official chicken kills production line or manually slaughters, depilation, remove internal organ, processing such as rinsing, or select and freeze well, the chicken that meets hygienic requirements, or chicken wings and chicken leg, be spread out on the platform or in the dish and thaw with the trickle method, processing such as cleaning, then that preliminary treatment is good chicken or chicken wings, chicken leg places many with vacuum impregnation jar vacuumize degassing, pressure is below the 8000pa, promptly more than the vacuum 720mmHg; (2) processing of coconut: coconut is cut into about 1.8～2.5 centimetres little triangle coconut palm angle of the length of side with cutter with coconut meat after removing the coconut palm clothing, remove coconut husk, eliminate the benevolence skin, cleaning slightly; (3) boiling: place in the digester liquid seasoning is deployed, putting into the digester boiling through preliminary treatment good chicken or chicken wings, chicken leg and coconut palm angle, be heated to 95～100 ℃, kept boiling 3～4 hours, pull out, drop removes soup juice; The liquid seasoning recipe ratio is: monosodium glutamate 0.1～0.3%, compound phosphoric acid sodium 0.1～0.15%, yeast extract 0.8～1.2%, edible salt 2.5～3.5%, water 94.85～%.5%; (4) dry, cooling: material of the chicken after the boiling and coconut palm angle are placed the hot air circulation drying oven drying, 90 ℃～100 ℃ of control temperature, 3.5～4.5 hours drying times, be cooled to 38～42 ℃ with cold wind then: weigh (5), tinning, exhaust, sealing or pack, seal: with chicken or weigh and be loaded on retort pouch, with multifunctional vacuum packing machine vacuum-pumping and sealing, pressure is below the 8000pa, promptly more than the vacuum 720mmHg; Or, adopting can seamer to seal after the tinning with the tinning of weighing respectively of chicken wings, chicken leg and coconut palm angle, air extracting seal vacuum is: 55860～59850pa; (6) sterilization, cooling: after the tinning (bag), carry out sterilization, cooling with the steam cannery retort, sterilizing type is 15 '-60 '-/115～120 ℃ of back-pressure coolings, back-pressure is 0.12～0.14Mpa, or sterilizing type be 15 '-60 ' ,-20 '/118～120 ℃, after being cooled to 37 ℃～42 ℃, in time wipe bag (jar) outer globule, and with hot blast drying, being up to the standards is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99117058A CN1084165C (en) | 1999-09-01 | 1999-09-01 | Canned coconut chicken and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99117058A CN1084165C (en) | 1999-09-01 | 1999-09-01 | Canned coconut chicken and its processing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1246298A true CN1246298A (en) | 2000-03-08 |
| CN1084165C CN1084165C (en) | 2002-05-08 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99117058A Expired - Fee Related CN1084165C (en) | 1999-09-01 | 1999-09-01 | Canned coconut chicken and its processing method |
Country Status (1)
| Country | Link |
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| CN (1) | CN1084165C (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178259A (en) * | 2011-05-10 | 2011-09-14 | 南京绿柳居清真食品有限公司汤山分公司 | Method for preparing coconut-flavor boiled salted duck |
| CN102669731A (en) * | 2012-05-16 | 2012-09-19 | 福州金富琳食品有限公司 | Processing method for carrying out oil stain type high-pressure cooking on engraulis japonius |
| CN103598314A (en) * | 2013-11-13 | 2014-02-26 | 中国航天员科研训练中心 | Key process of space canned food |
| CN105166970A (en) * | 2015-08-27 | 2015-12-23 | 河南省淇县永达食业有限公司 | Preparation method of nata de coco chicken meatballs |
| CN105995606A (en) * | 2016-06-01 | 2016-10-12 | 深圳市铭欣隆投资发展有限公司 | Cubilose coconut chicken formula and making method |
| CN106036523A (en) * | 2016-05-30 | 2016-10-26 | 傅剑龙 | Coconut chicken formula and making method |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01141574A (en) * | 1987-11-10 | 1989-06-02 | Internatl Seasoning Inc | Canned food of corn beef-like of which raw material is chicken raw meat and method for its manufacture |
| CN1136409A (en) * | 1996-01-02 | 1996-11-27 | 赵焕起 | Black bone chicken can and its making method |
-
1999
- 1999-09-01 CN CN99117058A patent/CN1084165C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178259A (en) * | 2011-05-10 | 2011-09-14 | 南京绿柳居清真食品有限公司汤山分公司 | Method for preparing coconut-flavor boiled salted duck |
| CN102178259B (en) * | 2011-05-10 | 2013-03-27 | 南京绿柳居清真食品有限公司汤山分公司 | Method for preparing coconut-flavor boiled salted duck |
| CN102669731A (en) * | 2012-05-16 | 2012-09-19 | 福州金富琳食品有限公司 | Processing method for carrying out oil stain type high-pressure cooking on engraulis japonius |
| CN103598314A (en) * | 2013-11-13 | 2014-02-26 | 中国航天员科研训练中心 | Key process of space canned food |
| CN105166970A (en) * | 2015-08-27 | 2015-12-23 | 河南省淇县永达食业有限公司 | Preparation method of nata de coco chicken meatballs |
| CN106036523A (en) * | 2016-05-30 | 2016-10-26 | 傅剑龙 | Coconut chicken formula and making method |
| CN105995606A (en) * | 2016-06-01 | 2016-10-12 | 深圳市铭欣隆投资发展有限公司 | Cubilose coconut chicken formula and making method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1084165C (en) | 2002-05-08 |
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