CN103843868A - Processing and storage method for keeping traditional flavor of Daokou roasted chicken - Google Patents
Processing and storage method for keeping traditional flavor of Daokou roasted chicken Download PDFInfo
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- CN103843868A CN103843868A CN201410032471.0A CN201410032471A CN103843868A CN 103843868 A CN103843868 A CN 103843868A CN 201410032471 A CN201410032471 A CN 201410032471A CN 103843868 A CN103843868 A CN 103843868A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 63
- 238000003860 storage Methods 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 21
- 238000012545 processing Methods 0.000 title claims abstract description 20
- 239000000796 flavoring agent Substances 0.000 title abstract description 7
- 235000019634 flavors Nutrition 0.000 title abstract description 7
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- 238000005516 engineering process Methods 0.000 claims abstract description 7
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- 230000005611 electricity Effects 0.000 claims description 3
- 239000002398 materia medica Substances 0.000 claims description 3
- NJPPVKZQTLUDBO-UHFFFAOYSA-N novaluron Chemical compound C1=C(Cl)C(OC(F)(F)C(OC(F)(F)F)F)=CC=C1NC(=O)NC(=O)C1=C(F)C=CC=C1F NJPPVKZQTLUDBO-UHFFFAOYSA-N 0.000 claims description 3
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- 230000003670 easy-to-clean Effects 0.000 abstract description 3
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Abstract
本发明公开了一种保持道口烧鸡传统风味的加工贮藏方法，主要采用清洗方便的冷却搁架转运处理、自然冷却降温、CO2和N2气体包装、低温贮藏等现代化加工贮藏技术，它包括如下内容：将烧鸡按照道口传统酱卤工艺卤煮后置于冷却搁架上，无菌纱布覆盖后放入洁净的独立冷却室内，采用低温自然风冷的方式降低冷却间温度，将烧鸡冷却至室温并按照气体比例为15～45%CO2、55～85%N2进行气调包装。本发明采用冷却搁架无菌纱布覆盖、低温冷却、两种气体气调包装结合低温贮藏来延长烧鸡货架期和保持烧鸡传统风味，充入的气体无害，不添加任何防腐剂，不仅可以保持烧鸡原有美观造型，还可以在保持烧鸡原有风味前提下延长货架期。The invention discloses a processing and storage method for maintaining the traditional flavor of Daokou Roasted Chicken, which mainly adopts modern processing and storage technologies such as easy-to-clean cooling shelf transfer treatment, natural cooling and cooling, CO2 and N2 gas packaging, and low-temperature storage. The content is as follows: the roasted chicken is stewed according to the traditional sauce marinating process of Daokou, then placed on the cooling shelf, covered with sterile gauze and placed in a clean independent cooling room, the temperature of the cooling room is lowered by low-temperature natural air cooling, and the roasted chicken Cool to room temperature and carry out modified atmosphere packaging according to the gas ratio of 15-45% CO 2 and 55-85% N 2 . The present invention adopts cooling shelf covered with sterile gauze, low-temperature cooling, two kinds of gas-modified atmosphere packaging combined with low-temperature storage to prolong the shelf life of roasted chicken and maintain the traditional flavor of roasted chicken. It can keep the original beautiful shape of the roast chicken, and can also prolong the shelf life under the premise of maintaining the original flavor of the roast chicken.
Description
Technical field
The invention belongs to food storage field, be specifically related to the method for the cooling disposal options of roast chicken, transporting mode and fresh-keeping.
Background technology
Dokou roasted chicken is the famous traditional sauce spiced and stewed food of China, carries out production and processing by traditional formula, does not add the materials such as any anticorrisive agent, water-loss reducer, and product nutrient safe, handsome in appearance, fragrance is unique strong.Unique moulding, batching and traditional handicraft have given Dokou roasted chicken special local flavor and mouthfeel, but because it is nutritious, are easy to be subject to microbial contamination and go bad.Because Dokou roasted chicken technological parameter is fuzzy, storage technique falls behind, cause that the product shelf phase is short, quality safety is unstable, sell radius less, have a strong impact on the industrialization process of China's traditional product, restrict further developing of China's traditional food, become the technical bottleneck of its modern production of restriction.
It is higher that Dokou roasted chicken heating halogen boils rear product temperature, needs cooling processing, and the conventional type of cooling is platform-type air-cooled at present, and microbial contamination is very serious, has greatly limited sale radius and the storage method of product, and shelf life is very short only has 1-3 days; Because microbial contamination is serious, the conventional manner of packing one of enterprise is vacuum packaging high-temperature sterilization, and the product of which packaging does not only have the distinctive local flavor of Dokou roasted chicken, has affected to a certain extent mouthfeel, has destroyed especially original moulding attractive in appearance aspect moulding; The 2nd, the fresh-keeping mode of adding or spraying anticorrisive agent, water-loss reducer, which has been destroyed original traditional properties and quality to a certain extent, is difficult to keep original traditional properties and security.
Controlled atmospheric packing, as a kind of novel manner of packing, meets natural, non-additive consumption idea, can keep Shelf-life under the original local flavor prerequisite of roast chicken, realizes the storage of traditional product industrialization safe, has good practical value and economic worth.At present, controlled atmospheric packing is used in vegetables or fresh meat fresh-keeping, and in meat, conventional controlled atmospheric packing gas is oxygen (O
2), carbon dioxide (CO
2) and nitrogen (N
2).O
2can keep the redness of fresh meat, but O
2have and be beneficial to fatty acid oxidation and become sour.CO
2be a kind of stable compound, colourless, tasteless, it can bacteria growing inhibiting.N
2stable in properties, color and luster and microorganism on meat do not affect, and can keep packing full.Protein in fresh meat is more conducive to microbial growth breeding after Overheating Treatment, and Dokou roasted chicken is the product after fried shortening, as easy as rolling off a logly in cooling procedure suffers microbial contamination, and the growth of microorganism speed of pollution is very fast, and fresh-keeping difficulty is very large.Meanwhile, high CO
2controlled atmospheric packing is along with storage time extends, the CO of packaging
2gas is easily absorbed and packaging material is subsided, impact packaging effect; And low CO
2gas is difficult to play fresh-keeping object.
Therefore, after Dokou roasted chicken halogen boils, how to dispose with cooling, how to preserve and to pack, can ensure traditional design, the traditional properties of Dokou roasted chicken, reduce again or avoid microbial contamination, Shelf-life and ensure that security is a difficult problem.
Summary of the invention
The object of this invention is to provide a kind of processing processing and manner of packing of Dokou roasted chicken, can keep Shelf-life and guarantee Product Safety under roast chicken traditional properties prerequisite.
Technical scheme of the present invention is as follows: a kind of processing and storage method that keeps Dokou roasted chicken traditional properties, and its step is as follows:
(1) the product sterile gauze boiling through eight kinds of batchings of traditional Dokou roasted chicken and long-used soup halogen 40-120 minute is covered and be placed on the putting on dish of cooling shelf, cooling shelf is transported in cooling chamber, in described cooling chamber, be provided with air cleaner, adopt nature cold wind to be cooled to normal temperature;
(2) cooled Dokou roasted chicken packs in Air Proof Packing mounted box, utilizes gas-control packing device to be filled with CO in packing box
2and N
2, described CO
2volume account for CO
2and N
2cumulative volume 15～45%, N
2volume accounts for CO
2and N
255～85% of cumulative volume, is then placed in packaged roast chicken under 4-20 DEG C of environment and preserves.
Described Dokou roasted chicken before live chickens are checked and accepted, kill quarantine, electricity fiber crops, slaughter, bloodletting, soak scalding for removing the hair of materia medica, the chamber of cutting open the chest out, rebuild body surface, rinse moulding, paint friedly, add chicken 100 kg, fructus amomi 15.0kg according to the traditional sauce halogen technology in road junction, dried orange peel 30kg, root of Dahurain angelica 90kg, cloves 3.0kg, cardamom 15kg, Chinese cassia tree 90.0kg, tsaoko 30 kg, the eight taste seasoning matter such as galingal 90kg, and be equipped with long-used soup, halogen boils and is placed on cooling shelf, is transported in cooling chamber.Live chickens require chest abdomen length and width, two legs are stout and strong, healthy anosis.
The packaging film of described packing box adopts the transparent material of sealing, upper inflation 2.0 in packing box, lower inflation 1.0.
Described cooling shelf comprises pedestal and montant, between montant between peg graft be provided with 1-3 layer grid, grid is provided with puts dish.
The intermediate projections of described grid, each montant is hollow, and described base bottom is provided with back taper drip tray, and drip tray middle is provided with osculum.
Described cooling shelf is stainless steel material.Described cooling shelf bottom is provided with roller.
The present invention adds dried orange peel, Chinese cassia tree, beans bandit by traditional Dokou roasted chicken sauce halogen technology, cloves, the root of Dahurain angelica, fructus amomi, tsaoko, the eight taste seasoning matter such as galingal, and being equipped with long-used soup, after halogen boils cooled product sterile gauze and covers, adopting cooling shelf to be transported to chilling room, to carry out nature cooling, not only avoid microbial contamination, and reduce energy consumption and drying loss; Grid and the intermediate projections of putting dish, base bottom is provided with taper drip tray, and drip tray middle is provided with osculum, and grid and the area of putting dish are less than the area of drip tray, Dokou roasted chicken cooling go out moisture flow into back taper drip tray from grid surrounding, discharge by osculum.Below cooling shelf base, have roller, structure is firm, is convenient to move, and puts dish easy to clean, can effectively prevent microbial contamination.
In conjunction with CO
2and N
2the bacteriostasis of two kinds of mists, coordinates cryopreservation to suppress the breeding of microorganism, compared with packing, can obviously extend the product shelf phase with traditional toilet paper etc.The present invention adopts the cooling shelf of easy to clean to transport and processes, naturally cools, free of contamination CO
2and N
2the modernization such as gas packed packaging, cryopreservation processing and storage technology, does not add any other antistaling agent, and water-loss reducer etc. have superiority aspect security, and has kept the traditional properties of Dokou roasted chicken.Processed and naturally cooled by cooling shelf transhipment, can avoid vacuum-packed boiling taste in conjunction with controlled atmospheric packing and cryopreservation, keeping the original moulding of roast chicken, under maintenance roast chicken traditional properties prerequisite, Shelf-life is more than 3 times.
Brief description of the drawings
Fig. 1 is schematic diagram of the present invention;
Fig. 2 puts dish schematic diagram in Fig. 1;
Fig. 3 is the schematic diagram that the present invention changes in duration of storage total plate count;
Fig. 4 is that the present invention changes schematic diagram in duration of storage VBN (TVB-N) value.
Detailed description of the invention
A processing and storage method that keeps Dokou roasted chicken traditional properties, its step is as follows:
(1) the product sterile gauze boiling through eight kinds of batchings of traditional Dokou roasted chicken and long-used soup halogen 40 minutes is covered and be placed on the putting on dish of cooling shelf, cooling shelf is transported in cooling chamber, in described cooling chamber, be provided with air cleaner, adopt nature cold wind to be cooled to normal temperature;
(2) cooled Dokou roasted chicken packs in Air Proof Packing mounted box, utilizes gas-control packing device to be filled with CO in packing box
2and N
2, described CO
2volume account for CO
2and N
2cumulative volume 15%, N
2volume accounts for CO
2and N
285% of cumulative volume, is then placed in packaged roast chicken under 4-20 DEG C of environment and preserves.
Described Dokou roasted chicken before live chickens are checked and accepted, kill quarantine, electricity fiber crops, slaughter, bloodletting, soak scalding for removing the hair of materia medica, the chamber of cutting open the chest out, rebuild body surface, rinse moulding, paint friedly, add chicken 100 kg, fructus amomi 15.0kg according to the traditional sauce halogen technology in road junction, dried orange peel 30kg, root of Dahurain angelica 90kg, cloves 3.0kg, cardamom 15kg, Chinese cassia tree 90.0kg, tsaoko 30 kg, the eight taste seasoning matter such as galingal 90kg, and be equipped with long-used soup, halogen boils and is placed on cooling shelf, is transported in cooling chamber.Live chickens require chest abdomen length and width, two legs are stout and strong, healthy anosis.
The packaging film of described packing box adopts the transparent material of sealing, upper inflation 2.0 in packing box, lower inflation 1.0.
Described cooling shelf comprises pedestal 5 and montant 2, between between montant, peg graft and be provided with two-layer grid 1, grid is provided with puts dish 7, the intermediate projections of grid, each montant is hollow, and described base bottom is provided with back taper drip tray 3, and drip tray middle is provided with osculum 4, cooling shelf is stainless steel material, and cooling shelf bottom is provided with roller 6.
After testing, in the time that initial bacterium number is 4.3log (cfu/g), the shelf life of controlled atmospheric packing extends to more than 3 times than the 3d of traditional toilet paper packaging.Duration of storage sense organ changes as shown in table 1, changes as shown in Figure 3 in duration of storage total plate count, changes as shown in Figure 4 in duration of storage VBN (TVB-N) value.
Table 1 changes at duration of storage sense organ
A processing and storage method that keeps Dokou roasted chicken traditional properties, its step is as follows:
(1) the product sterile gauze boiling through eight kinds of batchings of traditional Dokou roasted chicken and long-used soup halogen 120 minutes is covered and be placed on the putting on dish of cooling shelf, cooling shelf is transported in cooling chamber, in described cooling chamber, be provided with air cleaner, adopt nature cold wind to be cooled to normal temperature;
(2) cooled Dokou roasted chicken packs in Air Proof Packing mounted box, utilizes gas-control packing device to be filled with CO in packing box
2and N
2, described CO
2volume account for CO
2and N
2cumulative volume 45%, N
2volume accounts for CO
2and N
255% of cumulative volume, is then placed in packaged roast chicken under 4-20 DEG C of environment and preserves.
All the other are with embodiment 1.
A processing and storage method that keeps Dokou roasted chicken traditional properties, its step is as follows:
(1) the product sterile gauze boiling through eight kinds of batchings of traditional Dokou roasted chicken and long-used soup halogen 100 minutes is covered and be placed on the putting on dish of cooling shelf, cooling shelf is transported in cooling chamber, in described cooling chamber, be provided with air cleaner, adopt nature cold wind to be cooled to normal temperature;
(2) cooled Dokou roasted chicken packs in Air Proof Packing mounted box, utilizes gas-control packing device to be filled with CO in packing box
2and N
2, described CO
2volume account for CO
2and N
2cumulative volume 35%, N
2volume accounts for CO
2and N
265% of cumulative volume, is then placed in packaged roast chicken under 4-20 DEG C of environment and preserves.
All the other are with embodiment 1.
Claims (7)
1. keep a processing and storage method for Dokou roasted chicken traditional properties, it is characterized in that its step is as follows:
(1) the product sterile gauze boiling through eight kinds of batchings of traditional Dokou roasted chicken and long-used soup halogen 40-120 minute is covered and be placed on the putting on dish of cooling shelf, cooling shelf is transported in cooling chamber, in described cooling chamber, be provided with air cleaner, adopt nature cold wind to be cooled to normal temperature;
(2) cooled Dokou roasted chicken packs in Air Proof Packing mounted box, utilizes gas-control packing device to be filled with CO in packing box
2and N
2, described CO
2volume account for CO
2and N
2cumulative volume 15～45%, N
2volume accounts for CO
2and N
255～85% of cumulative volume, is then placed in packaged roast chicken under 4-20 DEG C of environment and preserves.
2. the processing and storage method of maintenance Dokou roasted chicken traditional properties according to claim 1, it is characterized in that: the quarantine before live chickens are checked and accepted, kill of described Dokou roasted chicken, electricity be numb, slaughter, bloodletting, soak scalding for removing the hair of materia medica, the chamber of cutting open the chest out, rebuild body surface, rinse moulding, paint fried, add chicken 100 kg according to road junction tradition sauce halogen technology, fructus amomi 15.0kg, dried orange peel 30kg, root of Dahurain angelica 90kg, cloves 3.0kg, cardamom 15kg, Chinese cassia tree 90.0kg, tsaoko 30 kg, the eight taste seasoning matter such as galingal 90kg, and being equipped with long-used soup, halogen boils and is placed on cooling shelf, is transported in cooling chamber.
3. the processing and storage method of maintenance Dokou roasted chicken traditional properties according to claim 1, is characterized in that: the packaging film of described packing box adopts the transparent material of sealing, upper inflation 2.0 in packing box, lower inflation 1.0.
4. the processing and storage method of maintenance Dokou roasted chicken traditional properties according to claim 1, is characterized in that: described cooling shelf comprises pedestal and montant, between montant between peg graft be provided with 1-3 layer grid, grid is provided with puts dish.
5. the processing and storage method of maintenance Dokou roasted chicken traditional properties according to claim 4, is characterized in that: the intermediate projections of described grid, and each montant is hollow, and described base bottom is provided with back taper drip tray, and drip tray middle is provided with osculum.
6. the processing and storage method of maintenance Dokou roasted chicken traditional properties according to claim 4, is characterized in that: described cooling shelf is stainless steel material.
7. the processing and storage method of maintenance Dokou roasted chicken traditional properties according to claim 4, is characterized in that: described cooling shelf bottom is provided with roller.
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|---|---|---|---|
| CN201410032471.0A CN103843868A (en) | 2014-01-24 | 2014-01-24 | Processing and storage method for keeping traditional flavor of Daokou roasted chicken |
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|---|---|---|---|
| CN201410032471.0A CN103843868A (en) | 2014-01-24 | 2014-01-24 | Processing and storage method for keeping traditional flavor of Daokou roasted chicken |
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| CN103843868A true CN103843868A (en) | 2014-06-11 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256697A (en) * | 2014-08-10 | 2015-01-07 | 吕胜战 | Spice formula of health-care Daokou roasted chicken |
| CN112514978A (en) * | 2020-12-18 | 2021-03-19 | 南京黄教授食品科技有限公司 | Method for prolonging shelf life of roast chicken by adopting cold plasma treatment |
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| JPH0327244A (en) * | 1989-03-27 | 1991-02-05 | Showa Denko Kk | Package for retaining freshness of meat chicken |
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2014
- 2014-01-24 CN CN201410032471.0A patent/CN103843868A/en active Pending
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| Title |
|---|
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256697A (en) * | 2014-08-10 | 2015-01-07 | 吕胜战 | Spice formula of health-care Daokou roasted chicken |
| CN112514978A (en) * | 2020-12-18 | 2021-03-19 | 南京黄教授食品科技有限公司 | Method for prolonging shelf life of roast chicken by adopting cold plasma treatment |
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