CN1311762C - Method for preparing air-drying chicken by using wed out-layer as raw material - Google Patents
Method for preparing air-drying chicken by using wed out-layer as raw material Download PDFInfo
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- CN1311762C CN1311762C CNB200510038029XA CN200510038029A CN1311762C CN 1311762 C CN1311762 C CN 1311762C CN B200510038029X A CNB200510038029X A CN B200510038029XA CN 200510038029 A CN200510038029 A CN 200510038029A CN 1311762 C CN1311762 C CN 1311762C
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Abstract
The present invention belongs to the field of food processing, which discloses a method for producing air-drying chickens by using washed out laying chickens as raw materials. The method comprises the steps of killing and processing washed out laying chickens, tendering chicken meat, fast pickling air drying, later boiling, packaging, disinfection, preservation, etc. The method solves the problem of the utilization of the washed out laying chickens, increases the added values of the washed out laying chickens, reduces the production cost of air-drying chickens, products have favorable taste, process is simplified, and the present invention is suitable for industrial production.
Description
Technical field
The invention belongs to food processing field, relating to a kind of is the dry breezed chicken modern production method of raw material with the rejected layer.
Technical background
Dry breezed chicken belongs to traditional salted and cured meat products, owing to pickle, air-dryly all carry out under field conditions (factors), putrid and deteriorated in order to prevent product, can only produce in the winter time, also need keep the very high salinity of product (7%～15%) simultaneously.Under the condition of low temperature, high salt, though the corruption of microorganism is effectively controlled, also reduced the activity of air-dry speed and the endogenous enzyme of muscle simultaneously, slowed down the various biochemical reactions that form the pickled and cured meat peculiar taste.Therefore for obtaining satisfied local flavor, have only the air-dry ripening time of further prolongation, cause the production cycle to reach 20～25 days.The dry breezed chicken product is sold with raw product usually in addition, and the consumer is difficult to handle, and the consumption of product is very restricted.Before the product slaking for a long time desalinating process cause salt down the loss of cured local flavor of dry breezed chicken, reduced the flavor quality of product.These problems have seriously restricted enterprise development.
Traditional dry breezed chicken generally is raw material with the fryer, and rejected layer can't be produced as raw material with the method for traditional making dry breezed chicken because meat is older at all.In fact, rejected layer is more suitable for the raw material as dry breezed chicken, handles through tenderization, improves meat, and the local flavor of the dry breezed chicken of making is better than common fryer.
Summary of the invention
The object of the present invention is to provide that a kind of cost is low, what be suitable for suitability for industrialized production is the dry breezed chicken modern production method of raw material with the rejected layer.
The objective of the invention is to realize by following measures:
A kind of is the dry breezed chicken production method of raw material with the rejected layer, comprises the following step:
1) rejected layer is slaughtered processing: rejected layer is through slaughtering, bloodletting, lose hair or feathers, cut open thorax and remove internal organ, cleaning, draining, the light chicken:
2) meat tenderization: evenly tenderizing liquid 10-20ml/kg light chicken is pickled in injection at the thigh of light chicken muscle prosperity and chest place, massages 4-10 then and makes second and to pickle tenderizing liquid and be evenly distributed;
3) quick cure: immerse in the pickling liquid and pickle, the pickling liquid consumption is a 800-1200ml/kg light chicken; Pickle temperature and be controlled at 8-15 ℃, salting period is 18～24 hours, and the salt weight of pickling in the light chicken of back is 3.5%～4.0% of light chicken weight;
4) air-dry: the light chicken after pickling, through draining, enter the air-dry workshop of temperature and humidity control control wind speed, air-dry time is three days, first day temperature is that 11-15 ℃, humidity are that 55-65%, wind speed are the 5-6 meter per second; Second day temperature is that 14-16 ℃, humidity are that 65-70%, wind speed are the 5-6 meter per second; The 3rd day temperature is that 16-18 ℃, humidity are that 65-70%, wind speed are the 5-6 meter per second;
5) post-processed: air-dry back light chicken is through the clear water rinsing, enter cooking pot, boiling liquid consumption is controlled at 1200-2000m1/kg light chicken, brew temperatures is controlled at 90-100 ℃, the boiling time is 40～60 minutes, and product is vacuum-packed as early as possible after the boiling, carries out microwave disinfection, cooling fast, low temperature is preserved and is got final product.
Described dry breezed chicken production method, wherein pickle the tenderizing liquid prescription and be: be mother liquor with the pickling liquid, every liter of pickling liquid adds papain 0.03-0.07 gram, calcium chloride 1-5 gram, hexametaphosphate 0.5-1.5 gram.
Described dry breezed chicken production method, wherein the content of big fennel, little fennel, Chinese prickly ash, fructus amomi, cardamom, the root of Dahurain angelica, Chinese cassia tree, ginger, mountain naphthalene is 1/5 of pickling liquid concentration in the boiling formula of liquid, white sugar, monosodium glutamate, liquor content are identical with pickling liquid, and salt content accounts for the 2.5-3% of boiling liquid weight.
Described dry breezed chicken production method, wherein the pickling liquid prescription is: every liter of pickling liquid contains salt 12-15g, white sugar 8-15g, monosodium glutamate 3-6g, liquor 2-4ml, big fennel 6-12g, little fennel 5-8g, Chinese prickly ash 3-5g, fructus amomi 3-5g, cardamom 4-6g, root of Dahurain angelica 3-6g, Chinese cassia tree 2-5g, ginger 0.6-1.0g, mountain naphthalene 2-5g.
The invention has the advantages that:
(1) China's rejected layer aboundresources, but because meat is thick old, edibility is lower, is difficult to come into the market sell.The characteristics of dry breezed chicken are " plates ", the raw material that muscle fibre is thick slightly is more suitable for the dry breezed chicken product, the present invention adopts tendering technology, suitably improve the meat of rejected layer, made full use of rejected layer long, the many characteristics of flavor components savings in growth period simultaneously, produced high-quality dry breezed chicken product, it is the dry breezed chicken of raw material that the local flavor of this dry breezed chicken is better than with common fryer, solve the rejected layer outlet, and improved the rejected layer added value greatly, and reduced the dry breezed chicken production cost.
(2) this method quick cure is mainly reflected in injection and pickles tenderizing liquid and also have and pickle effect internally, soaks and pickles and can pickle from the outside, and the combination of inner and outside improves the effect of pickling.Pickling process has replaced traditional dry-salt wet salting that adds by a quick wet salting technology, has simplified production technology, has shortened salting period.
(3) adopt the air-dry technology of the wet control of temperature automatically controlled control wind speed to replace natural air drying, break through the seasonality restriction that traditional handicraft is produced, can implement whole year production.Air-dry time foreshortens to 3 days by original more than 15 days.
(4) owing to the shortening of process time and effective control of humiture, the salinity after product is pickled reduces to 3.5～4%, and the salinity that promptly enters the mouth has been saved traditional desalination operation.
(5) product meets the direction of modern consumption by the cooked transformation of raw product to instant bagged, and the product special flavour quality that adopted the microwave disinfection technical guarantee.
Dry breezed chicken production technology production cost provided by the invention is low, product special flavour good, work simplification, is suitable for suitability for industrialized production.
The specific embodiment
The invention will be further elaborated by the following examples.
Embodiment 1
Rejected layer through slaughter, bloodletting, after losing hair or feathers, cut open thorax to remove internal organ, cleaning, draining the light chicken, adopt brine injector, evenly inject at the thigh of light chicken muscle prosperity and chest and pickle tenderizing liquid, then with manually massaging for 5 seconds.With 150 kilograms of light chickens is example, uses and pickles tenderizing liquid 2L.The prescription of pickling tenderizing liquid is: be mother liquor with the pickling liquid, every liter of pickling liquid adds papain (2,500,000 unit of activity) 0.05 gram, calcium chloride 3 grams, hexametaphosphate 1 gram.
To immerse in the pickling liquid through the light chicken that tenderization is handled and pickle.With 150 kilograms of light chickens is example, use pickling liquid 150L, the pickling liquid prescription is: every liter of pickling liquid contains salt 13g, white sugar 10g, monosodium glutamate 4g, liquor 2ml, big fennel 8g, little fennel 6g, Chinese prickly ash 4g, fructus amomi 4g, cardamom 5g, root of Dahurain angelica 5g, Chinese cassia tree 3g, ginger 0.8g, mountain naphthalene 3g.Pickle temperature and be controlled at 10 ± 2 ℃, salting period is looked big or small about 18～24 hours of light chicken, and the salt weight of pickling in the light chicken of back is 3.5%～4.0% of light chicken weight.
Light chicken after pickling through draining, enters the air-dry workshop of temperature and humidity control control wind speed, and air-dry time is three days, and first day temperature is that 12 ℃, humidity are 60%, wind speed is 6 meter per seconds; Second day temperature is that 15 ℃, humidity are 70%, wind speed is 6 meter per seconds; The 3rd day temperature is that 17 ℃, humidity are 70%, wind speed is 6 meter per seconds.
Air-dry back light chicken enters cooking pot through the clear water rinsing, and boiling liquid consumption is a 2000ml/kg light chicken, and brew temperatures is controlled at 95 ± 3 ℃, and the boiling time is looked light chicken size, age, between 40 minutes～60 minutes.The content of big fennel, little fennel, Chinese prickly ash, fructus amomi, cardamom, the root of Dahurain angelica, Chinese cassia tree, ginger, mountain naphthalene is 1/5 of pickling liquid concentration in the boiling formula of liquid, and white sugar, monosodium glutamate, liquor content are identical with pickling liquid, and salt content accounts for 2.5% of boiling liquid weight.Product should be vacuum-packed as early as possible after the boiling, carries out microwave disinfection, cooling fast, and 0-4 ℃ of low temperature is preserved.
Embodiment 2
Rejected layer through slaughter, bloodletting, after losing hair or feathers, cut open thorax to remove internal organ, cleaning, draining the light chicken, adopt brine injector, evenly inject at the thigh of light chicken muscle prosperity and chest and pickle tenderizing liquid, then with manually massaging for 10 seconds.With 150 kilograms of light chickens is example, uses tenderizing liquid 2L.The prescription of tenderizing liquid is: be mother liquor with the pickling liquid, every liter of pickling liquid adds papain (2,500,000 unit of activity) 0.07 gram, calcium chloride 4 grams, hexametaphosphate 1 gram.
To immerse in the pickling liquid through the light chicken that tenderization is handled and pickle.With 150 kilograms of light chickens is example, use pickling liquid 150L, the pickling liquid prescription is: every liter of pickling liquid contains salt 12g, white sugar 12g, monosodium glutamate 5g, liquor 3ml, big fennel 10g, little fennel 7g, Chinese prickly ash 3g, fructus amomi 4g, cardamom 5g, root of Dahurain angelica 4g, Chinese cassia tree 3g, ginger 1.0g, mountain naphthalene 3g.Pickle temperature and be controlled at 10 ± 2 ℃, salting period is looked big or small about 18～24 hours of light chicken, and the salt weight of pickling in the light chicken of back is 3.5%～4.0% of light chicken weight.
Light chicken after pickling through draining, enters the air-dry workshop of temperature and humidity control control wind speed, and air-dry time is three days, and first day temperature is that 13 ℃, humidity are 55%, wind speed is 5 meter per seconds; Second day temperature is that 16 ℃, humidity are 65%, wind speed is 6 meter per seconds; The 3rd day temperature is that 17 ℃, humidity are 70%, wind speed is 5 meter per seconds;
Air-dry back light chicken enters cooking pot through the clear water rinsing, and boiling liquid consumption is a 1200m1/kg light chicken, and brew temperatures is controlled at 95 ± 3 ℃, and the boiling time is looked light chicken size, age, between 40 minutes～60 minutes.The content of big fennel, little fennel, Chinese prickly ash, fructus amomi, cardamom, the root of Dahurain angelica, Chinese cassia tree, ginger, mountain naphthalene is 1/5 of pickling liquid concentration in the boiling formula of liquid, and white sugar, monosodium glutamate, liquor content are identical with pickling liquid, and salt content accounts for 3% of boiling liquid weight.Product should be vacuum-packed as early as possible after the boiling, carries out microwave disinfection, cooling fast, freezing preservation.
Claims (3)
1, a kind of is the dry breezed chicken production method of raw material with the rejected layer, it is characterized in that comprising the following step:
1) rejected layer is slaughtered processing: rejected layer is through slaughtering, bloodletting, lose hair or feathers, cut open thorax and remove internal organ, cleaning, draining, the light chicken;
2) meat tenderization: evenly tenderizing liquid 10-20ml/kg light chicken is pickled in injection at the thigh of light chicken muscle prosperity and chest place, massages 4-10 then and makes second and to pickle tenderizing liquid and be evenly distributed;
3) quick cure: immerse in the pickling liquid and pickle, the pickling liquid consumption is a 800-1200ml/kg light chicken; Pickle temperature and be controlled at 8-15 ℃, salting period is 18～24 hours, and the salt weight of pickling in the light chicken of back is 3.5%～4.0% of light chicken weight;
4) air-dry: the light chicken after pickling, through draining, enter the air-dry workshop of temperature and humidity control control wind speed, air-dry time is three days, first day temperature is that 11-15 ℃, humidity are that 55-65%, wind speed are the 5-6 meter per second; Second day temperature is that 14-16 ℃, humidity are that 65-70%, wind speed are the 5-6 meter per second; The 3rd day temperature is that 16-18 ℃, humidity are that 65-70%, wind speed are the 5-6 meter per second;
5) post-processed: air-dry back light chicken is through the clear water rinsing, enter cooking pot, boiling liquid consumption is controlled at 1200-2000ml/kg light chicken, brew temperatures is controlled at 90-100 ℃, the boiling time is 40～60 minutes, and product is vacuum-packed as early as possible after the boiling, carries out microwave disinfection, cooling fast, low temperature is preserved and is got final product;
Wherein, pickling the tenderizing liquid prescription is: be mother liquor with the pickling liquid, every liter of pickling liquid adds papain 0.03-0.07 gram, calcium chloride 1-5 gram and hexametaphosphate 0.5-1.5 gram.
2, dry breezed chicken production method according to claim 1, the content that it is characterized in that big fennel, little fennel, Chinese prickly ash, fructus amomi, cardamom, the root of Dahurain angelica, Chinese cassia tree, ginger, mountain naphthalene in the boiling formula of liquid is 1/5 of pickling liquid concentration, the content of white sugar, monosodium glutamate, liquor is identical with pickling liquid, and salt content accounts for the 2.5-3% of boiling liquid weight.
3, dry breezed chicken production method according to claim 1 and 2, it is characterized in that the pickling liquid prescription is: every liter of pickling liquid contains salt 12-15g, white sugar 8-15g, monosodium glutamate 3-6g, liquor 2-4ml, big fennel 6-12g, little fennel 5-8g, Chinese prickly ash 3-5g, fructus amomi 3-5g, cardamom 4-6g, root of Dahurain angelica 3-6g, Chinese cassia tree 2-5g, ginger 0.6-1.0g and mountain naphthalene 2-5g.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB200510038029XA CN1311762C (en) | 2005-03-08 | 2005-03-08 | Method for preparing air-drying chicken by using wed out-layer as raw material |
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| CNB200510038029XA CN1311762C (en) | 2005-03-08 | 2005-03-08 | Method for preparing air-drying chicken by using wed out-layer as raw material |
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| CN1311762C true CN1311762C (en) | 2007-04-25 |
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| CN101248888B (en) * | 2008-04-03 | 2011-08-10 | 陈关海 | Liquor-saturated dried fish deep-processing method |
| CN101427812B (en) * | 2008-10-24 | 2011-10-19 | 南京农业大学 | Chinese style root bloating air-dry mature process |
| CN101878804A (en) * | 2010-06-24 | 2010-11-10 | 中国科学院广州能源研究所 | Energy-saving drying method for cured meat product |
| CN102150880B (en) * | 2011-02-01 | 2013-02-13 | 辽宁尹家沟帮子熏鸡集团有限公司 | Making method of pot-falling chick |
| CN102224939A (en) * | 2011-06-03 | 2011-10-26 | 江凯 | Meat curing composition |
| CN103766943A (en) * | 2013-12-15 | 2014-05-07 | 向波 | Local and domestic chick embryo |
| CN104012923A (en) * | 2014-05-13 | 2014-09-03 | 安徽味仙食品有限公司 | Enzymed meat seasoning and making method thereof |
| CN104687086B (en) * | 2014-11-24 | 2019-05-03 | 渤海大学 | A method of high-quality tribute ball is made using rejected layer Fresh Grade Breast |
| CN104705681A (en) * | 2015-01-26 | 2015-06-17 | 四川省巴山娃食品开发有限公司 | Dry breezed chicken and making technology thereof |
| CN105901547A (en) * | 2016-04-26 | 2016-08-31 | 湖北华醇食品有限公司 | Leisure chicken wings and preparation method thereof |
| CN105795362A (en) * | 2016-04-26 | 2016-07-27 | 湖北华醇食品有限公司 | Shredded preserved chicken and preparation method thereof |
| CN106262652A (en) * | 2016-08-05 | 2017-01-04 | 句容市仑山湖生态卤制品有限公司 | A kind of slow-releasing composite material and the method pickling air-dried chicken with it |
| CN108142847A (en) * | 2018-01-31 | 2018-06-12 | 广西巴马泽成种养专业合作社 | A kind of cooking methods of chicken |
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| CN1135289A (en) * | 1995-05-10 | 1996-11-13 | 阎炳刚 | Curing technology for poultry-like food and formular of its soaking liquid |
| CN1223096A (en) * | 1998-01-12 | 1999-07-21 | 蒋金力 | Process for making chicken wrapped in straws |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1135289A (en) * | 1995-05-10 | 1996-11-13 | 阎炳刚 | Curing technology for poultry-like food and formular of its soaking liquid |
| CN1223096A (en) * | 1998-01-12 | 1999-07-21 | 蒋金力 | Process for making chicken wrapped in straws |
Non-Patent Citations (1)
| Title |
|---|
| 几种风鸡的腌制加工 陈洪龙，农产品加工，第2004卷第4期 2004 * |
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