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 PDF

Info

Publication number
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
Authority
CN
China
Prior art keywords
chicken
liquid
pickling
dry
light
Prior art date
Application number
CNB200510038029XA
Other languages
Chinese (zh)
Other versions
CN1653958A (en
Inventor
徐为民
魏跃
徐幸莲
Original Assignee
魏跃
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 魏跃 filed Critical 魏跃
Priority to CNB200510038029XA priority Critical patent/CN1311762C/en
Publication of CN1653958A publication Critical patent/CN1653958A/en
Application granted granted Critical
Publication of CN1311762C publication Critical patent/CN1311762C/en

Links

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

A kind of is the dry breezed chicken production method of raw material with the rejected layer
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.
CNB200510038029XA 2005-03-08 2005-03-08 Method for preparing air-drying chicken by using wed out-layer as raw material CN1311762C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CNB200510038029XA CN1311762C (en) 2005-03-08 2005-03-08 Method for preparing air-drying chicken by using wed out-layer as raw material

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNB200510038029XA CN1311762C (en) 2005-03-08 2005-03-08 Method for preparing air-drying chicken by using wed out-layer as raw material

Publications (2)

Publication Number Publication Date
CN1653958A CN1653958A (en) 2005-08-17
CN1311762C true CN1311762C (en) 2007-04-25

Family

ID=34894409

Family Applications (1)

Application Number Title Priority Date Filing Date
CNB200510038029XA CN1311762C (en) 2005-03-08 2005-03-08 Method for preparing air-drying chicken by using wed out-layer as raw material

Country Status (1)

Country Link
CN (1) CN1311762C (en)

Families Citing this family (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
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
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
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

Citations (2)

* Cited by examiner, † Cited by third party
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

Patent Citations (2)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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 *

Also Published As

Publication number Publication date
CN1653958A (en) 2005-08-17

Similar Documents

Publication Publication Date Title
CN102805382B (en) Making method of instant squid food
CN102742864B (en) Method for preparing smoked sausages
CN103315321B (en) Processing method of fruit-flavor dried goose slices
CN102389126B (en) Seafood can and manufacturing method thereof
CN102224947B (en) Method for producing vacuum-seasoned drunk dried fish
CN105533489A (en) Five-spice tea low-salt duck eggs and making method thereof
CN104687068A (en) Instant spiced shredded beef food
CN104839749B (en) A kind of production method of pork head meat
CN101720950B (en) Production technology for seasoned prawns with soft package
CN103610088A (en) Preserved meat and pickling method thereof
CN103238854A (en) Production method of air-dried yak meat
CN102204690A (en) Spicy segmented duck leisure food and production method thereof
CN105211930B (en) A kind of smoke instant abalone and its processing method
CN102823817B (en) Fish rice dumpling and processing method of fish rice dumping
CN102960753B (en) Method for pickling pork head meat
CN103330100B (en) Yang-tonifying pork-Chinese cabbage boiled dumpling and preparation method thereof
CN1709154A (en) Spicy goose processing method
CN101878925B (en) Salted eggs and method for preparing same
CN102599549B (en) Method for preparing non-fried instant freshwater fish
CN102697065A (en) Beef jerky with sauce flavor and method for preparing same
CN101919571B (en) Water-retaining method for frozen peeled shrimps
CN101874557B (en) Joint ham and production process thereof
CN102132900A (en) Method for processing instant roasted flavor fish
CN102919875A (en) Making process of ham
CN104839787A (en) Processing method of pickled squid with wine

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C14 Grant of patent or utility model
GR01 Patent grant
C17 Cessation of patent right
CF01 Termination of patent right due to non-payment of annual fee

Granted publication date: 20070425

Termination date: 20100308