CN1329847A - Vacuum cooked chicken and vacuum cooking method for chicken - Google Patents
Vacuum cooked chicken and vacuum cooking method for chicken Download PDFInfo
- Publication number
- CN1329847A CN1329847A CN01121853A CN01121853A CN1329847A CN 1329847 A CN1329847 A CN 1329847A CN 01121853 A CN01121853 A CN 01121853A CN 01121853 A CN01121853 A CN 01121853A CN 1329847 A CN1329847 A CN 1329847A
- Authority
- CN
- China
- Prior art keywords
- chicken
- vacuum
- minutes
- carried out
- heat treatment
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides the food material ,especially vacuum-cooked chicken and to provide a method for vacuum-cooking the same.The chicken is characterized adhering a liquid to the chicken, vacuum-sealing the chicken, and thermally treating the sealed chicken.
Description
The present invention relates to the vacuum cooking methods of a kind of vacuum spatchcock and chicken.
The chicken of not cooking traditionally, stores under refrigerated condition before culinary art usually.
The chicken of stored under refrigeration as raw-food material,, because cold storage procedure does not carry out disinfection, has the danger of scabies secondary infection bacterium in the back that thaws in the process of cooking, chicken also is difficult for keeping delicious.And because dehydration, meat flavour usually degenerates.In addition, because chicken must heat, also giving to cook makes troubles.
Therefore, the purpose of this invention is to provide a kind of chicken meat food of the vacuum culinary art that can avoid above-mentioned defective and the vacuum cooking methods of chicken.
For realizing purpose of the present invention, chicken provided by the invention is wrapped up, and with solution adhesion, vacuum seal, has passed through heat treated then.
In addition, for achieving the above object, the vacuum cooking methods of chicken provided by the invention comprises: chicken is wired up, with solution adhesion, vacuum seal, heat treated then.
Present invention is described below in conjunction with the preferred embodiment of the technical process of vacuum culinary art chicken.
(1) raw material is selected
Be the raw material of preparation same quality, the chicken raw material should be selected like this: the cube meat weight of one whole chicken does not have distortion, free from extraneous odour between 150g-250g.Should check the chicken temperature during delivery.
(2) preliminary treatment
For Fresh Grade Breast, skin and fat meat are removed; For chicken leg meat, fat meat is removed.Stored under refrigeration is to preliminary heat treatment then.
(3) preliminary heat treatment
With concentration (by weight) is about 1%-3%, and temperature is that (blunting) chicken is scalded in the salt water logging of 90 ℃-100 ℃ boiled mistake, with sterilizing, makes the hardening of chicken top layer.Above-mentioned brine strength is preferred, because this concentration can keep the moisture content of chicken well.
(4) cooling
Rapidly with the chicken cooling,, dry moisture with frozen water, confirm whether the chicken surface temperature is lower than 10 ℃ with paper handkerchief in case heat infiltrates chicken.Then, with its stored under refrigeration, with to be packaged.
(5) packing
The choice criteria of packaging material is to tolerate heating and cooling temperature, its air-tightness, watertightness and intensity.Specifically, packaging material should tolerate 100 ℃ of heating 60 minutes, in subzero 30 ℃ of coolings, have the air-tightness of the suitable vacuum seal technology of hereinafter addressing, and have the intensity that adapts to the carrying in the distribution process.The material that a kind of trade name of being produced by Mitsubishi Resin Company (synthetic resin company of Mitsubishi) is " Dia-milon M " is one of packaging material that are fit to.
This packaging material are made by nylon, polyester or polyethylene, are 80 millimicrons plural layers for thickness.
Pack as packaging material with above-mentioned film, confirm the component of the chicken in the packing simultaneously.During packing, chicken is put neatly.Chicken leg is wired up so that do not allow the cock skin distortion when shaping.
(6) adhere to solution
Next chicken carry out solution and adhere to through behind the blister-pack.This process mainly is for seasoning, and for providing heat catalysis from external heat chicken in the heating process after the vacuum seal process hereinafter described.
Select suitable solution, degenerate to prevent chicken dehydration back taste.For example, the plant salad oil is exactly preferred solution.It also makes the chicken delicious taste soft except preventing that taste from degenerating.The consumption of salad oil for example is like this: a Fresh Grade Breast need be used the 5g salad oil approximately, and a chicken leg approximately need be used the 10g salad oil.
Make the chicken delicious taste soft, benefit is to make chicken as food desirable taste be arranged.On the other hand, can specially taste, can select suitable solution for use for this reason.
(7) vacuum seal
In packing with seal and take out air in the process and carry out vacuum seal.
In the present invention, this process is most important.In this process, air is thoroughly found time, to guarantee having enough heats to reach in the chicken, seal then from the outside, keep the vacuum state in the packing.If air is found time insufficient, hinder heat transmission in the heating process that can cause residual air will be described below, hinder the heating fully of chicken.
(8) heating
Heating process is in order to cook chicken by heating, also is in the infiltration meat that makes the solution that contains flavouring simultaneously.In this process, heating-up temperature and heat time heating time are to the conclusive effect of playing of making of chicken finished product (comprising hardness, mouthfeel, residual bacterial number etc.).Among the present invention, for the chicken block between 150g-250g, heated 30 minutes-60 minutes down, or heated 20 minutes-30 minutes down at 70 ℃-75 ℃ at 60 ℃-70 ℃.
For example, heated chicken legs about 20 minutes, about 25 minutes of heating Fresh Grade Breast with 70 ± 2 ℃ hot water.
Low excessively as heating-up temperature, or heat time heating time is not enough, will cause the fair branch of chicken culinary art, passes to the shortage of heat of chicken from external heat source (steam or boiling water), further cause seasoning soln to infiltrate insufficient and insipidness, and cause remaining number of bacteria to increase to chicken.On the other hand, too high temperature or will cause chicken hardening or variable color long heat time heating time.
(10) cooling fast
Cooling is to cause bacterial number to increase for fear of cooling off at a slow speed fast.Suggestion was reduced to the temperature of chicken core below 10 ℃ in 90 minutes, and the present invention need cool off by soaking in cold water (being lower than 6 ℃), and the chicken core can be cooled to below 13 ℃.
(11) snap frozen
Snap frozen is refrigerated to below-18 ℃ the chicken DIE Temperature.
(12) check
The product of finishing is checked.
(13) store
The chicken of quick cooling of the described process of process and snap frozen is storing below 18 ℃, so that distribute under traffic condition where necessary.
Claims (12)
1. cook chicken for one kind, by making through the chicken of packing, adhesion solution, vacuum seal and heat treated.
2. the chicken of cooking as claimed in claim 1 wherein, carried out preliminary heat treatment with sterilization before the chicken packing, then chicken was cooled off.
3. chicken of cooking as claimed in claim 2, wherein, preliminary heat treatment is carried out with salt water logging boiling hot (blunting).
4. chicken of cooking as claimed in claim 1, wherein, described adhesion solution is a kind of plant salad oil.
5. chicken of cooking as claimed in claim 1, wherein, for the chicken block of 150g-250g, described heat treatment was carried out 20 minutes-60 minutes 60 ℃-75 ℃ temperature.
6. chicken of cooking as claimed in claim 1, wherein, for the chicken block of 150g-250g, described heat treatment was carried out 30 minutes-60 minutes 60 ℃-70 ℃ temperature, or carried out 20 minutes-30 minutes 70 ℃-75 ℃ temperature.
7. the method for vacuum culinary art chicken comprises: packing chicken, on packaged chicken, adhere to solution, and vacuum seal has adhered to the chicken of solution, then vacuum-packed chicken is heat-treated.
8. the method for a vacuum culinary art chicken as claimed in claim 7 was wherein carried out preliminary heat treatment with sterilization before the chicken packing, then chicken was cooled off.
9. the method for a vacuum culinary art chicken as claimed in claim 8 is scalded (blunting) with the salt water logging and is carried out preliminary heat treatment.
10. the method for a vacuum as claimed in claim 7 culinary art chicken, wherein, described adhesion solution is a kind of plant salad oil.
11. the method for a vacuum culinary art chicken as claimed in claim 7, wherein, for the chicken block of 150g-250g, described heat treatment was carried out 20 minutes-60 minutes 60 ℃-75 ℃ temperature.
12. the method for a vacuum culinary art chicken as claimed in claim 7, wherein, for the chicken block of 150g-250g, described heat treatment was carried out 30 minutes-60 minutes 60 ℃-70 ℃ temperature, or carried out 20 minutes-30 minutes 70 ℃-75 ℃ temperature.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP198334/2000 | 2000-06-30 | ||
| JP2000198334A JP2002017246A (en) | 2000-06-30 | 2000-06-30 | Vacuum cooked chicken and method for vacuum-cooking chicken |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1329847A true CN1329847A (en) | 2002-01-09 |
Family
ID=18696512
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN01121853A Pending CN1329847A (en) | 2000-06-30 | 2001-06-29 | Vacuum cooked chicken and vacuum cooking method for chicken |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP2002017246A (en) |
| CN (1) | CN1329847A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102273676A (en) * | 2011-06-23 | 2011-12-14 | 河南省淇县永达食业有限公司 | Method for preparing instant chicken soup |
| CN109152374A (en) * | 2016-11-18 | 2019-01-04 | 有限会社肉之丸勝 | The preservation treatment method of production of sperm meat |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008260558A (en) * | 2007-04-12 | 2008-10-30 | Tsukui:Kk | Bag-like container used for vacuum cooking |
| KR101542144B1 (en) | 2014-11-13 | 2015-08-12 | 주식회사 네이쳐빌 | Low temperature vacuum cooking method of chicken breast |
-
2000
- 2000-06-30 JP JP2000198334A patent/JP2002017246A/en active Pending
-
2001
- 2001-06-29 CN CN01121853A patent/CN1329847A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102273676A (en) * | 2011-06-23 | 2011-12-14 | 河南省淇县永达食业有限公司 | Method for preparing instant chicken soup |
| CN102273676B (en) * | 2011-06-23 | 2013-01-30 | 河南省淇县永达食业有限公司 | Method for preparing instant chicken soup |
| CN109152374A (en) * | 2016-11-18 | 2019-01-04 | 有限会社肉之丸勝 | The preservation treatment method of production of sperm meat |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2002017246A (en) | 2002-01-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US3607312A (en) | Method of preparing and preserving ready-to-eat foods | |
| CA1319854C (en) | Shelf stable al dente cooked pasta | |
| US20070237865A1 (en) | Method for manufacturing high pressure processed food products | |
| EP2632806B1 (en) | A process for processing animal protein product into cooked, sliced form | |
| US11064708B2 (en) | Process to produce safe pasteurized shrimp and other shellfish of high sensory quality and extended refrigerated shelf-life | |
| Bailey | Sous vide: past, present, and future | |
| AU716328B2 (en) | Improved process for preparing a shellfish product and product obtained | |
| Feng et al. | Immersion vacuum‐cooling as a novel technique for cooling meat products: research advances and current state‐of‐the art | |
| US20200297005A1 (en) | Method for preparing processed food and processed food prepared by means of same | |
| JP6628922B1 (en) | Packaged cooked seafood products and method for producing the same | |
| AU2018200086A1 (en) | Low frequency ultrasound assisted and high temperature and pressure combined sterilization method for prolonging shelf life of red braised pork belly | |
| US20180279632A1 (en) | Process to produce pasteurized shrimp and shellfish | |
| CN106262120A (en) | The preparation method of the Abelmoschus esculentus instant crispy slice of fruit | |
| CN113428438A (en) | Sterilization and preservation method for instant food and application thereof | |
| EP1570742A1 (en) | Process to preserve vegetables and/or vegetable dishes by high pressure steam treatment, and the product obtained using this process | |
| CN1329847A (en) | Vacuum cooked chicken and vacuum cooking method for chicken | |
| EP1526091B1 (en) | Method for packaging crabmeat | |
| WO2009100509A1 (en) | Food preservation process | |
| CN108902768A (en) | Hundred taste chickens of one kind and its production technology | |
| KR102106277B1 (en) | Method for manufacturing the chilled processed food of red snow crab including crab-shells | |
| KR20180043446A (en) | Method for thawing frozen meat | |
| US20220061343A1 (en) | Process of texture improvement for canned small pelagic fish | |
| JP7241112B2 (en) | Packaged seafood product and method of making same | |
| RU2680585C1 (en) | Conservation method for prepared products and / or semi-finished products in packaging from multilayered films with barrier layer with opportunity of further heating | |
| Lee et al. | Preliminary Evaluation of a Novel Microwave-Assisted Induction Heating (MAIH) System on White Shrimp Cooking. Foods 2021, 10, 545 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |