CN101455409A - Production method of fresh raw chicken willow tree and fresh raw product of the chicken willow tree - Google Patents
Production method of fresh raw chicken willow tree and fresh raw product of the chicken willow tree Download PDFInfo
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- CN101455409A CN101455409A CNA2009100138218A CN200910013821A CN101455409A CN 101455409 A CN101455409 A CN 101455409A CN A2009100138218 A CNA2009100138218 A CN A2009100138218A CN 200910013821 A CN200910013821 A CN 200910013821A CN 101455409 A CN101455409 A CN 101455409A
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- fillet
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 47
- 238000004519 manufacturing process Methods 0.000 title description 5
- 241000124033 Salix Species 0.000 title description 4
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 81
- 239000000203 mixture Substances 0.000 claims abstract description 24
- 235000013372 meat Nutrition 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 7
- 229910001220 stainless steel Inorganic materials 0.000 claims abstract description 4
- 239000010935 stainless steel Substances 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 22
- 235000013599 spices Nutrition 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 229910019142 PO4 Inorganic materials 0.000 claims description 12
- 239000002131 composite material Substances 0.000 claims description 12
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 12
- 239000010452 phosphate Substances 0.000 claims description 12
- 235000015277 pork Nutrition 0.000 claims description 12
- 235000002566 Capsicum Nutrition 0.000 claims description 11
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 11
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 11
- 240000004760 Pimpinella anisum Species 0.000 claims description 11
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 11
- 244000203593 Piper nigrum Species 0.000 claims description 11
- 235000008184 Piper nigrum Nutrition 0.000 claims description 11
- 235000013614 black pepper Nutrition 0.000 claims description 11
- 239000001390 capsicum minimum Substances 0.000 claims description 11
- 235000021552 granulated sugar Nutrition 0.000 claims description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 11
- 239000004223 monosodium glutamate Substances 0.000 claims description 11
- 239000001931 piper nigrum l. white Substances 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 10
- 238000012856 packing Methods 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000003068 static effect Effects 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims 4
- 240000006927 Foeniculum vulgare Species 0.000 claims 4
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 238000003860 storage Methods 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 238000009826 distribution Methods 0.000 abstract description 2
- 230000008014 freezing Effects 0.000 abstract description 2
- 238000007710 freezing Methods 0.000 abstract description 2
- 238000005096 rolling process Methods 0.000 abstract 5
- 240000007087 Apium graveolens Species 0.000 abstract 3
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 abstract 3
- 235000010591 Appio Nutrition 0.000 abstract 3
- 239000005457 ice water Substances 0.000 abstract 2
- 238000010521 absorption reaction Methods 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 230000036449 good health Effects 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 16
- 241000208293 Capsicum Species 0.000 description 7
- 241000212314 Foeniculum Species 0.000 description 7
- 239000003205 fragrance Substances 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 238000011949 advanced processing technology Methods 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 2
- 238000001879 gelation Methods 0.000 description 2
- 230000002045 lasting effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000011265 semifinished product Substances 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a fresh chicken fillet making method, which comprises the following steps: slitting the tenderloin chicken; mixing the tenderloin chicken, celery seeds and ice water according to the weight parts of: tenderloin chicken 85-90, celery seeds 3.2-7.4 and ice water 5-10; putting the mixture into a meat rolling machine; closing the meat rolling machine; vacuumizing the meat rolling machine to the vacuum degree of -2.0 to 1.0Pa; rolling and kneading the mixture by the meat rolling machine for at least 25 minutes in positive rotation and 25 minutes in counter rotation; cold-storing the mixture statically in the cold-storage room at 1-3 degrees centigrade for at least 15 hours; putting the mixture into a stainless steel disc, and quickly freezing it between -15 and 8 degrees centigrade; packaging and warehousing; storing in the cold storage at -18 degrees centigrade until distribution. The celery seeds in the invention can add special flavors to the chicken, enhance appetite, aid digestion and absorption and has good health function.
Description
Technical field
The present invention relates to a kind of chicken products and processing method thereof, specifically, relate to a kind of preparation method of bright chicken fillet and the aquatic foods production product of chicken fillet thereof.
Background technology
The Chicken fillets willow is that a kind of employing freshly-slaughtered poultry brisket is a raw material, through chicken fast food pickled, that wrap up in bits, fried and quick-frozen.Can be in the supermarket, sale such as Consuming System, aquatic products wholesale market.Adopt when edible and got final product in the fried 2-3 of oily temperature minute of 170 ℃.Because its instant, the appearance golden yellow, the taste crisp-fried is good to eat, dips in when edible to order catsup and salad, and is very delicious, can do earlier, fast food uses, so be subjected to liking of consumer always.The Chicken fillets willow is as the deep processed product of chicken, has easy to processly, and equipment investment is few; Long shelf-life, deepfreeze can reach 12 months; Improve the advantages such as added value 10-40% of chicken.
Chicken fillet has diversified preparation method, the different processing technologys that preparation method adopted, batching and proportion scale are different, certainly also can produce differently flavoured crisp-fried chicken fillet, chicken fillet local flavor difference depends primarily on the batching and the processing technology of chicken fillet, but, batching composition in the chicken fillet is fewer at present, proportion scale is incorrect, some batch mixes can't make that together chicken fillet produces good local flavor, in the processing and making process, chicken fillet is tasty not thorough, even the mid portion of some chicken fillet also do not advance flavor, and this is the existing in prior technology weak point.
Summary of the invention
The objective of the invention is according to the deficiencies in the prior art, and provide a kind of preparation method of bright chicken fillet and the aquatic foods production product of chicken fillet thereof, the blend proportion of reasonably combined chicken of this method and various spices, and adopt advanced processing technology, produce a kind of chicken fillet semi-finished product of peculiar flavour.
The present invention adopts following technical scheme to realize:
A kind of bright chicken fillet making method may further comprise the steps:
(1) with the slitting shape of chicken lean pork taken under the spinal column of a hog;
(2) the meat machine that rolls is put in chicken, spice and frozen water mixing in the strip ridge, the weight portion of described chicken lean pork taken under the spinal column of a hog, spice and frozen water is counted: chicken lean pork taken under the spinal column of a hog 85-90, spice 3.2-7.4, frozen water 5-10;
(3) the meat machine is rolled in sealing, will roll the meat machine to be evacuated to vacuum and to be-2.0--1.0pa;
(4) its interior mixture a period of time of meat machine tumbling is rolled in use, and tumbler to Shaozheng changeed 25 minutes, reversed at least 25 minutes;
(5) with mixture 1-3 ℃ the static refrigeration of refrigerator at least 15 hours;
(6) mixture is put into the stainless steel disc quick-frozen to-15 ℃--8 ℃;
(7) packing warehouse-in, freezer below-18 ℃ is preserved.
Preferably, described spice comprises salt, white granulated sugar, monosodium glutamate, capsicum, white pepper powder, five-spice powder, anise, fennel seeds, composite phosphate, and the weight portion of each component is counted: salt 1-2, white granulated sugar 0.5-1, monosodium glutamate 0.2-0.5, capsicum 1-2, white pepper powder 0.1-0.5, five-spice powder 0.1-0.5, anise 0.1-0.5, fennel seeds 0.1-0.2, composite phosphate 0.1-0.2.
Preferably, the weight portion of each composition is counted in the chicken fillet: chicken lean pork taken under the spinal column of a hog 86.5, salt 1.3, white granulated sugar 0.8, monosodium glutamate 0.3, capsicum 1.7, white pepper powder 0.2, five-spice powder 0.2, anise 0.2, fennel seeds 0.1, composite phosphate 0.14, frozen water 8.56.
Preferably, the weight portion of each composition is counted in the chicken fillet: chicken lean pork taken under the spinal column of a hog 88, salt 1.3, white granulated sugar 0.8, monosodium glutamate 0.3, capsicum 2, white pepper powder 0.5, five-spice powder 0.3, anise 0.3, fennel seeds 0.1, composite phosphate 0.15, frozen water 6.25.
Preferably, the vacuum in the step (3) is-1.0pa.
Preferably, the mixture quick-frozen in the step (6) is to-10 ℃.
Chicken fillet according to the said method acquisition.
Compared with prior art, advantage of the present invention and good effect are: the proportion scale of reasonably combined chicken of the present invention and various spices, through advanced processing technology, produce the chicken fillet of special taste,-2.0--the 1.0pa condition under vacuum tumbling chicken mixture, make spice and chicken fully mix, chicken is easy to absorb the fragrance of spice more; In 1-3 ℃ of refrigerator refrigeration a period of time, also is to be easy to chicken have the enough time fully to absorb the fragrance of spice with mixture, makes chicken fillet aromatic flavour, lasting; The balance quick-frozen makes product transform the gelation product by the aquatic foods product rapidly within a certain period of time, be beneficial to the rapid typing of product special flavour, taste, mouthfeel, flavor loss when avoiding chicken to be in loose condition (of surface) for a long time, kept chicken and spice to mix the particular flavor that produces to greatest extent, and it is fresh-keeping to be easy to chicken.Various spice of the present invention can improve a poor appetite when giving chicken flavor, helps digest and absorbs, and great health care function is arranged.The chicken fillet that utilizes the present invention to make can effectively improve the dried firewood mouthfeel of chicken, and the shredded meat sense is clearly demarcated, tender and succulence, and meat has better elastic, has strong peppery fragrance, to liking that the consumption group that eats chicken fillet provides new chicken fillet semi-finished product to select.In addition, the present invention is as the deep processed product of chicken, has easy to processly, and equipment investment is few; Long shelf-life, deepfreeze can reach 15 months; Improve the advantages such as added value 20-50% of chicken.
The specific embodiment
Below in conjunction with accompanying drawing and preferred embodiment the present invention is described in detail.
Embodiment 1
The raw material that the present invention adopts is a chicken in the ridge.With the slitting shape of chicken in the ridge.Strip chicken is mixed with spice, frozen water, put into the meat machine that rolls, the meat machine is rolled in sealing, being evacuated to vacuum is-1.0pa, tumbler was just changeing 30 minutes then, reversed 30 minutes, wherein spice comprises salt, white granulated sugar, monosodium glutamate, capsicum, white pepper powder, five-spice powder, anise, fennel seeds, composite phosphate, and wherein composite phosphate is an AG.The weight portion of each constituent is counted in the chicken fillet: chicken lean pork taken under the spinal column of a hog 86.5, salt 1.3, white granulated sugar 0.8, monosodium glutamate 0.3, capsicum 1.7, white pepper powder 0.2, five-spice powder 0.2, anise 0.2, fennel seeds 0.1, composite phosphate 0.14, frozen water 8.56.Tumbling chicken mixture is convenient to the fragrance that chicken absorbs spice to greatest extent under the vacuum condition, and is tasty more thorough, gives off a strong fragrance.To roll in the meat machine mixed chicken mixture and put into seal box, and, have like this to be easy to chicken and to have the long enough time fully to absorb the fragrance of spice, make chicken fillet aromatic flavour, lasting the static at least placement of 1-3 ℃ refrigerator 15 hours.Mixture in the seal box is put into the stainless steel disc quick-frozen to-10 ℃, the balance quick-frozen makes product transform the gelation product by the aquatic foods product rapidly within a certain period of time, be beneficial to the rapid typing of product special flavour, taste, mouthfeel, flavor loss when avoiding chicken to be in loose condition (of surface) for a long time, kept chicken and spice to mix the particular flavor that produces to greatest extent, and it is fresh-keeping to be easy to chicken.The product packing of freezing that will obtain is at last put in storage, and freezer is saved to distribution below-18 ℃.
Embodiment 2
The batching of chicken fillet and manufacturing process are duplicate among present embodiment and the embodiment 1, do not repeat them here, difference is the part by weight of each constituent in the chicken fillet, and the weight portion of each component is counted in the present embodiment: chicken lean pork taken under the spinal column of a hog 88, salt 1.3, white granulated sugar 0.8, monosodium glutamate 0.3, capsicum 2, white pepper powder 0.5, five-spice powder 0.3, anise 0.3, fennel seeds 0.1, composite phosphate 0.15, frozen water 6.25.
Certainly, above-mentioned explanation is not a limitation of the present invention, and the present invention also is not limited only to above-mentioned giving an example, and variation, remodeling, interpolation or replacement that those skilled in the art are made in essential scope of the present invention also belong to protection scope of the present invention.
Claims (6)
1, a kind of bright chicken fillet making method may further comprise the steps:
(1) with the slitting shape of chicken lean pork taken under the spinal column of a hog;
(2) the meat machine that rolls is put in chicken, spice and frozen water mixing in the strip ridge, the weight portion of described chicken lean pork taken under the spinal column of a hog, spice and frozen water is counted: chicken lean pork taken under the spinal column of a hog 85-90, spice 3.2-7.4, frozen water 5-10;
(3) the meat machine is rolled in sealing, will roll the meat machine to be evacuated to vacuum and to be-2.0--1.0pa;
(4) its interior mixture a period of time of meat machine tumbling is rolled in use, and tumbler to Shaozheng changeed 25 minutes, reversed at least 25 minutes;
(5) with mixture 1-3 ℃ the static refrigeration of refrigerator at least 15 hours;
(6) mixture is put into the stainless steel disc quick-frozen to-15 ℃--8 ℃;
(7) packing warehouse-in, freezer below-18 ℃ is preserved.
2, according to the described preparation method of claim 2, it is characterized in that: described spice comprises salt, white granulated sugar, monosodium glutamate, capsicum, white pepper powder, five-spice powder, anise, fennel seeds, composite phosphate, and the weight portion of each component is counted: salt 1-2, white granulated sugar 0.5-1, monosodium glutamate 0.2-0.5, capsicum 1-2, white pepper powder 0.1-0.5, five-spice powder 0.1-0.5, anise 0.1-0.5, fennel seeds 0.1-0.2, composite phosphate 0.1-0.2.
3, according to the described preparation method of claim 2, it is characterized in that: the weight portion of each composition is counted in the chicken fillet: chicken lean pork taken under the spinal column of a hog 86.5, salt 1.3, white granulated sugar 0.8, monosodium glutamate 0.3, capsicum 1.7, white pepper powder 0.2, five-spice powder 0.2, anise 0.2, fennel seeds 0.1, composite phosphate 0.14, frozen water 8.56.
4, according to the described preparation method of claim 2, it is characterized in that: the weight portion of each composition is counted in the chicken fillet: chicken lean pork taken under the spinal column of a hog 88, salt 1.3, white granulated sugar 0.8, monosodium glutamate 0.3, capsicum 2, white pepper powder 0.5, five-spice powder 0.3, anise 0.3, fennel seeds 0.1, composite phosphate 0.15, frozen water 6.25.
5, according to the described preparation method of claim 1, it is characterized in that: the vacuum in the step (3) is-1.0pa.6, according to the described preparation method of claim 1, it is characterized in that: the mixture quick-frozen in the step (6) is to-10 ℃.
7, a kind of bright chicken fillet is characterized in that: described chicken fillet is the product that is made according to the described method of claim 1-6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009100138218A CN101455409A (en) | 2009-01-09 | 2009-01-09 | Production method of fresh raw chicken willow tree and fresh raw product of the chicken willow tree |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009100138218A CN101455409A (en) | 2009-01-09 | 2009-01-09 | Production method of fresh raw chicken willow tree and fresh raw product of the chicken willow tree |
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| Publication Number | Publication Date |
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| CN101455409A true CN101455409A (en) | 2009-06-17 |
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| CNA2009100138218A Pending CN101455409A (en) | 2009-01-09 | 2009-01-09 | Production method of fresh raw chicken willow tree and fresh raw product of the chicken willow tree |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102204686A (en) * | 2010-03-30 | 2011-10-05 | 河南众品食业股份有限公司 | Anti-freezing method for quick-frozen fresh processed meat products |
| CN102754850A (en) * | 2012-06-21 | 2012-10-31 | 安徽夏星食品有限公司 | Boneless chicken fillet and making method thereof |
| CN102948767A (en) * | 2011-08-30 | 2013-03-06 | 安徽夏星食品有限公司 | Spicy meat on stick and preparation method thereof |
| CN103798825A (en) * | 2013-12-21 | 2014-05-21 | 河南旭瑞食品有限公司 | Method for processing cherry valley duck fillet |
| CN103976324A (en) * | 2014-05-30 | 2014-08-13 | 辽宁禾丰食品有限公司 | Rattan pepper-flavor quick-frozen chicken breast seasoning formula and using method thereof |
| CN104026621A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Chicken fillet and preparation method thereof |
| CN104126814A (en) * | 2014-06-13 | 2014-11-05 | 蚌埠锦徽食品有限公司 | Chicken fillets with pickled peppers and preparation method thereof |
| CN104187818A (en) * | 2014-09-12 | 2014-12-10 | 三统万福（青岛）食品有限公司 | Seasoned chicken cutlet pickling method |
| CN104432183A (en) * | 2014-11-27 | 2015-03-25 | 芜湖宏洋食品有限公司 | Nutritive heath chicken breast strip with jujube fragrance and preparation method thereof |
| CN104432179A (en) * | 2014-11-27 | 2015-03-25 | 芜湖宏洋食品有限公司 | Olive fragrant health care chicken fillet and preparation method thereof |
| CN105595210A (en) * | 2016-01-28 | 2016-05-25 | 马开良 | Making method of super-cooling ebullition of sour and hot snow pear chicken breast strips |
-
2009
- 2009-01-09 CN CNA2009100138218A patent/CN101455409A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102204686A (en) * | 2010-03-30 | 2011-10-05 | 河南众品食业股份有限公司 | Anti-freezing method for quick-frozen fresh processed meat products |
| CN102948767A (en) * | 2011-08-30 | 2013-03-06 | 安徽夏星食品有限公司 | Spicy meat on stick and preparation method thereof |
| CN102754850A (en) * | 2012-06-21 | 2012-10-31 | 安徽夏星食品有限公司 | Boneless chicken fillet and making method thereof |
| CN102754850B (en) * | 2012-06-21 | 2014-01-15 | 安徽夏星食品有限公司 | A kind of boneless chicken tenderloin and preparation method thereof |
| CN103798825A (en) * | 2013-12-21 | 2014-05-21 | 河南旭瑞食品有限公司 | Method for processing cherry valley duck fillet |
| CN103976324B (en) * | 2014-05-30 | 2015-09-02 | 辽宁禾丰食品有限公司 | A kind of quick-frozen Fresh Grade Breast seasoning formula of rattan green pepper local flavor and using method thereof |
| CN103976324A (en) * | 2014-05-30 | 2014-08-13 | 辽宁禾丰食品有限公司 | Rattan pepper-flavor quick-frozen chicken breast seasoning formula and using method thereof |
| CN104126814A (en) * | 2014-06-13 | 2014-11-05 | 蚌埠锦徽食品有限公司 | Chicken fillets with pickled peppers and preparation method thereof |
| CN104026621A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Chicken fillet and preparation method thereof |
| CN104187818A (en) * | 2014-09-12 | 2014-12-10 | 三统万福（青岛）食品有限公司 | Seasoned chicken cutlet pickling method |
| CN104432183A (en) * | 2014-11-27 | 2015-03-25 | 芜湖宏洋食品有限公司 | Nutritive heath chicken breast strip with jujube fragrance and preparation method thereof |
| CN104432179A (en) * | 2014-11-27 | 2015-03-25 | 芜湖宏洋食品有限公司 | Olive fragrant health care chicken fillet and preparation method thereof |
| CN105595210A (en) * | 2016-01-28 | 2016-05-25 | 马开良 | Making method of super-cooling ebullition of sour and hot snow pear chicken breast strips |
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Open date: 20090617 |