JPH02268640A - Preparation of frozen chicken product - Google Patents

Abstract

PURPOSE:To obtain the subject product having improved chewiness, etc., by mixing minced chicken with lard and other additives to form kneaded meat, extruding the meat through a nozzle of a filling machine and subjecting the extruded meat to drying, smoking, heating with steam, cooling, packaging and freezing. CONSTITUTION:Chopped chicken mince is kneaded with minced lard and other additives (e.g. seasonings and binders) to obtain kneaded meat. The kneaded meat is extruded through a nozzle of a filling machine in the form of a rod on a metal mesh, dried to a water-content of 68-73% with hot air of 60 deg.C and smoked at about 70 deg.C for several tens minutes. The smoked product is heat- treated at 70-80 deg.C for several minutes, cooled, dressed with a sauce composed of a seasoning, a sweetener, etc., packaged and frozen to obtain the objective chicken product.

Description

[Detailed description of the invention] Hair 1 rises up ■ public corporation The present invention relates to a method for manufacturing frozen chicken products.

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Minced chicken is traditionally used to make sausages. That is, it is filled into a gas-impermeable casing and simply heated, or it is filled into sheep intestine or the like and lightly smoked and heated. However, all of these sausages were softer than meat sausages and had a distinctive chicken odor.

Also, freezing them further exacerbated these drawbacks.

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The present invention has been made to solve these problems.

That is, the present invention involves chopping chicken into minced meat, adding minced pork fat and other additives to the mixture, kneading it to make dough, extruding it through the nozzle of a filling machine, drying it, and smoking it. This invention relates to a method for producing a frozen chicken product, which comprises smoke treatment, steam heating, cooling, and packaging to form a frozen product.

In the present invention, the paste made from chicken mince as the main ingredient is not filled into a casing as in the past, but is extruded from the nozzle of a filling machine, dried, smoked, and heated with steam to form the inside of the paste. Heat and solidify. At this time, dry the surface of the paste again if necessary. In the present invention, these drying steps dry the surface of the minced meat and solidify it into a shell-like shape, giving it a unique chewy taste. Furthermore, since the pasted meat is smoked after being dried without being filled in the casing, a smoky aroma can be efficiently added, and the unpleasant chicken odor can be eliminated or almost completely masked.

In the present invention, in addition to minced pork, additives known as seasonings, binding agents, coloring agents, coloring aids, natural colorants, vegetable proteins, water, etc., are used in the manufacture of paste products. You may also add what you have.

In addition, if the extruded material is directly extruded from the nozzle of the filling machine into a bar shape onto a wire mesh, or once extruded into a bar shape onto a plate and then transferred onto a wire mesh for subsequent processes, subsequent processing can be carried out more efficiently. .

As mentioned above, drying is done to dry the surface of the paste and solidify it into a shell shape, so hot air at around 60℃ is applied for several minutes to reduce the moisture content from 75 to 80% to 68 to 73%. It is best to do this by lowering it to

Next, the smoking process involves drying the product appropriately, causing chemical changes inside the product, and allowing the active ingredients in the smoke to adhere to the product. This process also masks the chicken odor and gives the product a smoky color. To do this, it is important to create a chemical change inside the product so that the active ingredients in the smoke adhere to and permeate the product. In other words, there are various substances such as carboxylic acids and lactones in the smoke generated during smoking, and the adhesion of higher alcohols and esters gives it a unique aroma, which causes the unpleasant odor of chicken meat. Along with being masked, umami in one direction is emphasized.

Adsorption of water-soluble tar imparts a distinctive smoke color to the exterior surface, and the penetration of phenols such as phenol, guaiacol, and cresol, as well as aldehydes, improves preservability.

For this reason, it is desirable to perform hot-smoking treatment at a temperature of around 70° C. for several minutes.

Next, heat treatment is performed.

Chicken protein, like other muscle proteins, has a water retention capacity of 30-40%.
The protein coagulation also begins at 30-35°C.40-5
At 0°C, water retention rapidly decreases and hardness increases due to coagulation. Changes in water retention and hardness temporarily stop at 50 to 55°C. Water retention decreases at 55-80℃,
The increase in hardness starts again and increases in degree as the temperature increases, but the change is not as drastic as in the range of 40-50°C.

It is desirable to keep the heating of chicken meat below 80°C, as hydrogen sulfide is likely to be generated. Therefore, the heat treatment is 70 to 80
It is preferable to carry out the process for several minutes at temperatures below ℃.

If necessary, the surface of the product is further dried, cooled, packaged, and frozen to obtain a product.

Furthermore, the cooling body may be coated with a sauce consisting of water, seasonings, sweeteners, starch, caramel, etc. to improve its flavor, and then packaged and frozen. It is also preferable that the package is vacuum packed.

Example Chicken was ground into minced meat using a chi=17 bar equipped with a 31 plate, and then 87% of the chicken skin was cut as finely as possible using a silent cutter.2%, 3ff 1ml
Mix 1)% pork fat ground with a chopper equipped with a plate, soybean protein isolate, starch, monosodium glutamate, white salt, polyphosphate, sodium nitrite, sodium ascorbic acid, and Monas pigment in a mixer until it becomes sticky. Make it into paste. This is extruded into a rod shape onto a plastic plate using a regular filling machine. Turn the board upside down and drop the stick-shaped paste onto the stainless steel wire mesh and line it up by hand.

Place this wire mesh on a trolley with sufficient distance between each other,
The following steps are carried out in a smokehouse with normal temperature and temperature control. First, hot air at 60℃ is circulated inside the house and dried for 30 minutes. Then, thick smoke is introduced into the hot air and smoked. Treatment is carried out at 70° C. for 30 minutes. After this, smoking is stopped, steam is introduced and heated at 75°C for 3 minutes, then steam is stopped and drying is carried out at 75°C for 5 minutes. Once the water droplets on the surface have dried, transfer it to a vat and place it in the refrigerator to cool overnight.

Before vacuum packaging and sealing the cooled rod, add 50 parts of water, 50 parts of soy sauce, 0.3 part of sodium glutamate, and Jojiro IJ! io
A sauce consisting of 1.5 parts of starch, 1.5 parts of starch, 0.4 parts of caramel, etc. is dropped into a package and entwined in the rod shape, then vacuum-sealed and frozen to produce a product.

In order to confirm the effects of the present invention, as a comparative example, a method similar to Example 1 was carried out as follows, except that chicken paste was filled into a cellulose casing and the subsequent processing was carried out.

Comparative Example The paste prepared in the same manner as in the example was filled into a cellulose casing with a diameter of 18 m5, and the inside was shaped into a rod with almost the same shape as in the example, and dried and smoked for 70 minutes according to the usual method of smoking and heating Vienna sausages. Steam heating at 80℃ for 30 minutes at
0 minutes, cold shower cooling, air cooling for 20 minutes,
Thereafter, the sample was cooled overnight in a regular refrigerator, and then the cellulose casing was peeled off, coated with the same sauce as in the example, vacuum-sealed, and frozen to serve as a comparison sample.

The chicken meat products of the example according to the present invention and the comparative example were each
After storing it at -20℃ for 0 days, place it in a refrigerator at 5 to 8℃ for 2 days to thaw it. 16mm width, 71Ill1)
Cut a thick cut into a test piece using a Leona made by Yamaden Co., Ltd. with a cutter blade attached, and cut it at a speed of 1 m/s.
The breaking stress was investigated at the speed of n+. In addition, the frozen chicken products of Examples and Comparative Examples according to the present invention were each thawed and heated in a microwave oven for 2 minutes and 30 seconds, and a sensory test panel of 18 people was used to conduct a comparative test to determine which is better. A two-point preference test was conducted regarding the presence or absence of food and the quality of chewing taste, and statistical analysis was performed.

The results are shown in the table below.

As can be seen from this result, the product according to the example of the present invention has a higher breaking stress than the comparative example in which the casing was filled with post-processing, has a more favorable result in the sensory test, and has no chicken odor. , it also has a good chewing taste.

Optical measurement - Δ肱fruit The method of the present invention improves the chewiness of frozen chicken products,
It can mask the smell of chicken.

Claims (3)

[Claims] (1) Chicken is chopped and minced, minced pork fat and other additives are added to this, kneaded to make dough, extruded through the nozzle of a filling machine, dried, and smoked. A method for producing a frozen chicken product, which comprises steam heating, cooling, and packaging to form a frozen product. (2) The method for producing a frozen chicken product according to claim (1), wherein the extrusion from the nozzle of a filling machine is carried out by directly extruding it into a bar shape onto a wire mesh, or by extruding it into a bar shape onto a plate and then transferring it onto a wire mesh. . (3) The method for producing a frozen chicken product according to claim (1) or (2), wherein the cooling body is coated with a sauce consisting of water, seasoning, sweetener, starch, caramel, etc.