CN108740821A - It is a kind of crisp without poor fine breed of chicken with thick brownish feathers manufacture craft that is rotten, lefting a lingering fragrance in one's mouth - Google Patents
It is a kind of crisp without poor fine breed of chicken with thick brownish feathers manufacture craft that is rotten, lefting a lingering fragrance in one's mouth Download PDFInfo
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- CN108740821A CN108740821A CN201810592423.5A CN201810592423A CN108740821A CN 108740821 A CN108740821 A CN 108740821A CN 201810592423 A CN201810592423 A CN 201810592423A CN 108740821 A CN108740821 A CN 108740821A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to food processing fields more particularly to a kind of shortcake without poor fine breed of chicken with thick brownish feathers manufacture craft that is rotten, lefting a lingering fragrance in one's mouth.Including being pickled made of component A and B component soup stock is hotted plate made of soup stock and component C and D components；It is fragrant that the poor fine breed of chicken with thick brownish feathers made through this technique increases a kind of lemon come by galingal, lemon-grass, cardamom and the monarch and his subjects of brigand assemblage zone on traditional poor fine breed of chicken with thick brownish feathers taste so that the taste of a poor fine breed of chicken with thick brownish feathers is fat but not greasy, fragrant in taste；Using fractional sterilization mode, the sterilising temp of 121 DEG C higher than tradition of temperature avoids the crisp rotten influence mouthfeel of poor fine breed of chicken with thick brownish feathers chicken of conventional sterilization, maintains the meat elasticity of a poor fine breed of chicken with thick brownish feathers, shortcake is without rotten；It is quickly cooled down using cooling water after sterilizing, due to hot and cold alternation, the expansion of chicken fibers short time fully absorbs the soup stock in packaging bag, meat is more tasty, fresh and tender.
Description
Technical field
The present invention relates to food processing fields more particularly to a kind of shortcake without poor fine breed of chicken with thick brownish feathers manufacture craft that is rotten, lefting a lingering fragrance in one's mouth.
Background technology
A poor fine breed of chicken with thick brownish feathers is the famous specialty in granary, it is added to granary specialty grain oil, and poor oil can carry fresh solution raw meat, and whetting appetite is intended to,
And unbeaten, more Chen Yuexiang is hidden long, no matter braised in soy sauce stew in clear soup, the meat and vegetables dish that cold mixing is propagandized hotly can increase wind as long as being put into a little
Taste such as dips in noodles served with soy sauce, sesame butter, etc. food, then more aobvious characteristic.The fragrance of the poor existing grain oil of a fine breed of chicken with thick brownish feathers also maintains the color and original flavor of chicken, is color perfume
Taste is various.
But all the time, a poor fine breed of chicken with thick brownish feathers is made by family workshop, cannot be preserved for a long time, is not easy to transport to otherly
Square cotter is sold, and locals's trial test is only；The customer in other places such as wants to eat, it is necessary to and it comes to personally and goes to granary, which greatly limits
The development of a poor fine breed of chicken with thick brownish feathers；The poor relatively simple tradition of fine breed of chicken with thick brownish feathers taste of the family workshop of existing sale gives the feeling meeting of people in the course of time
Slowly become greasy；The poor fine breed of chicken with thick brownish feathers production method of also existing sale is all similar, as disclosed in prior art CN201210163716
A kind of production method of a grain fine breed of chicken with thick brownish feathers, soup stock includes component A and component B, and component A includes 15~25g of anise；2~5g of fennel seeds；
16~24g of cassia bark；4~10g of cloves；3~5g of kaempferia galamga；4~8g of the root of Dahurain angelica；3~8g of flesh fruit；3~6g of Chen Xiang；3~6g of dried orange peel；Spiceleaf
3~8g；3~8g of Siraitia grosvenorii；4~8g of Radix Astragali；3~5g of American Ginseng；3~5g of Chinese prickly ash；Component B production methods：By 3~6kg salt
It is added in 90~110kg water, then adds 460~550g grain oil, be (B) component after stirring evenly, then through component A
It is added in B component and soup stock is made, reuse after this soup stock first pickles chicken 6-10h and salted down again to smoulder with the soup stock being equally formulated
Chicken after system is finally cooling, be vacuum-packed, sterilizing obtains, such way pickle soup stock and soup stock of smouldering be it is same, it is such
The poor fine breed of chicken with thick brownish feathers mouthfeel of manufacture craft is not enough enriched pure, and fragrance is relatively simple；And its sterilization temperature for using is traditional 121
DEG C sterilizing, using the crisp rotten influence mouthfeel of the chicken of this technique sterilization, meat quality is poor.
Invention content
The purpose of invention：The present invention provides a kind of shortcakes without poor fine breed of chicken with thick brownish feathers manufacture craft that is rotten, lefting a lingering fragrance in one's mouth, including A groups
Point and B component made of pickle and hot plate soup stock made of soup stock and component C and D components；The poor fine breed of chicken with thick brownish feathers made through this technique is passing
Increased on the poor fine breed of chicken with thick brownish feathers taste of system it is a kind of by galingal, lemon-grass, cardamom and the monarch and his subjects of brigand assemblage zone Lai lemon fragrance, make
The taste for obtaining a poor fine breed of chicken with thick brownish feathers is fat but not greasy, fragrant in taste；Using fractional sterilization mode, temperature is higher than the sterilising temp of 121 DEG C of tradition,
The crisp rotten influence mouthfeel of poor fine breed of chicken with thick brownish feathers chicken for avoiding conventional sterilization, maintains the meat elasticity of a poor fine breed of chicken with thick brownish feathers, shortcake is without rotten；After sterilizing
It is quickly cooled down using cooling water, due to hot and cold alternation, the expansion of chicken fibers short time fully absorbs the soup stock in packaging bag,
Meat is more tasty, fresh and tender.
Technical solution：In order to achieve the goal above, the invention discloses a kind of shortcakes without poor fine breed of chicken with thick brownish feathers system that is rotten, lefting a lingering fragrance in one's mouth
Make technique, includes the following steps：
(1) it draws materials
Healthy hens are selected, rear unhairing, net thorax are slaughtered；
(2) making of soup stock
Soup stock includes marinated soup stock and hots plate soup stock, wherein marinated soup stock includes component A and B component；It includes C to hot plate soup stock
Component and D components, using 100kg hens as standard：
The production method of component A：Include the dispensing of following weight：Anise 18-22g, fennel seeds 3-7g, cassia bark 15-
25g, cloves 3-7g；Above-mentioned 4 kinds of dispensings are wrapped using gauze, is put into 10-20kg water and boils, then hotted plate with slow boiling
It 1.5-2.5 hours, takes out dispensing and wraps up cool spare as component A of drying in the air；
The production method of B component：By 4-6kg salt, 0.3-0.7kg monosodium glutamates, which are added in 95-105kg water, to be boiled, and is added
The granary 400-600g grain oil, it is B component to dry in the air spare after cool；
The production method of component C：Include the dispensing of following weight：Galingal 6-14g, lemon-grass 4-8g, cardamom 3-5g, brigand
3-5g, American Ginseng 4-6g, Chinese prickly ash 3-5g, kaempferia galamga 3-5g, root of Dahurain angelica 4-8g, flesh fruit 2-5g are put into gauze wrapped input 15-25kg water
In boil, then slow boiling is hotted plate 1.5-2.5 hours, and it is component C to take out after dispensing packet；
The production method of D components：4-8kg salt is added in 95-105kg water, 0.3-0.7kg chickens are added after boiling
Essence, it is D components to stop working spare；
(3) making of soup stock is pickled
B component is added in component A, two kinds of soup stocks are mixed, marinated soup stock is made, 100kg hens are put into marinated soup stock
In, it slightly arranges, hen is made to be completely immersed in marinated soup stock, pickled 6-8 hours at 10 DEG C or less；
(4) it hots plate
Component C is mixed with D components Ji Wei soup stock is hotted plate, marinated hen will be passed through in step (3) from marinated soup stock
It takes out, is then placed in hot plate in soup stock and boil, small fire smoldering 1-1.5 hours；
(5) packaging is vacuumized
It until the hen hotted plate and hots plate after soup stock is cooled to room temperature, drips net surface oil slick, pull hen out, segmentation is to needing
The weight wanted, net weight 8-12% is added hots plate soup stock, vacuumize being packaged into semi-finished product；
(6) flash-sterilization
The semi-finished product of sealing are vacuumized by step (5), seal quality is detected by bag, reject sealing undesirable half at
Product, block pattern row pattern is in stainless steel sterilization food steamer with holes, and push-in sterilization kettle carries out high-temperature short-time sterilization, and finished product goes out after sterilizing
Factory.
Preferably, it is 360-400 days hens that chicken age is selected in the step (1).
Preferably, the hen weight 1.7-2.1kg selected in the step (1).
Preferably, in the step (2) component A production method：Include the dispensing of following weight：Anise 20g is small
Fennel 5g, cassia bark 20g, cloves 5g；Above-mentioned 4 kinds of dispensings are wrapped using gauze, is put into 15kg water and boils, then use slow boiling
It hots plate 2 hours, takes out dispensing and wrap up cool spare as component A of drying in the air；
The production method of B component：By 5kg salt, 0.5kg monosodium glutamates, which are added in 100kg water, to be boiled, and the granary 500g grain is added
Oil, it is B component to dry in the air spare after cool.
Preferably, in the step (2) component C production method：Include the dispensing of following weight：Galingal 10g, lemongrass
Careless 4g, cardamom 5g, brigand 5g, American Ginseng 5g, Chinese prickly ash 5g, kaempferia galamga 4g, root of Dahurain angelica 4g, flesh fruit 4g are put into gauze wrapped input 20kg water
In boil, then slow boiling is hotted plate 2 hours, and it is component C to take out after dispensing packet；
The production method of D components：6kg salt is added in 100kg water, 0.5kg chicken essences are added after boiling, stop working spare
As D components.
Preferably, the step (2) kind component A and the anise in component C, fennel seeds, cassia bark, cloves, galingal, perfume (or spice)
Cogongrass, cardamom, brigand, kaempferia galamga, the root of Dahurain angelica first should individually impregnate before being put into gauze carries out peculiar smell and bitter taste processing, to ensure
The mouthfeel of the pure and chicken of soup stock fragrance：
Anise：It is impregnated with clear water, water temperature control is at 50 DEG C, time 3h；Fennel seeds：It is impregnated with clear water, water temperature control
At 30 DEG C, time 2h；Cloves：It is impregnated with clear water, water temperature control is at 40 DEG C, time 3h；Cassia bark：It is impregnated with clear water, water temperature
Control is at 70 DEG C, time 4h；Galingal：With soaking in Chinese liquor, time 1h；Lemon-grass：It is impregnated with clear water, water temperature is controlled 30
DEG C, the time is 2 hours；Cardamom：It claps and goes to impregnate with white wine after breaking, the time is 2 hours；Brigand：Should first surface be gone to clear water drift
Then smoke claps broken soaking in Chinese liquor again, the time is 2 hours；Kaempferia galamga：With soaking in Chinese liquor, time 1h；The root of Dahurain angelica：Use white wine
It impregnates, time 1h.The fragrance of anise is denseer, and peculiar smell and bitter taste are also smaller, but meat is more thick and solid；The peculiar smell of cloves and
Bitter taste is smaller, and oiliness is larger；Although the peculiar smell and bitter taste of cassia bark are smaller, because its cortex is thick, oiliness is big, be not easy it is different go out
It is fragrant；The fragrance of cardamom is denseer, but peculiar smell and bitter taste are also larger, because its fruit is big full solid；The fragrance of brigand is denseer, together
When it also has certain deodorization functions, only the peculiar smell and bitter taste of brigand is all bigger.
Preferably, vacuumizing the semi-finished product resting period after package encapsulation in the step (5) must not exceed 2 hours.
Preferably, sterilising conditions in the step (6)：Temperature in Sterilization Kettle is first risen to 100-105 DEG C, is kept
10min, pressure are maintained at 0.08-0.10mpa；Then temperature rise keeps 10min, pressure to be maintained at 0.10- to 110 DEG C
0.12mpa；It is further heated up to 125 DEG C, 5min, pressure is kept to be maintained at 0.15-0.18mpa；Then 40 DEG C are quickly cooled to
Hereinafter, pressure is maintained at 0.12-0.15mpa.121 DEG C of traditional sterilizings are avoided so that the crisp rotten influence mouthfeel of chicken, this technique
Condition ensures to maintain the meat elasticity of a poor fine breed of chicken with thick brownish feathers while reaching sterilization effect, crisp without rotten；Simultaneously because hot and cold alternation, chicken
Dilation in the meat fiber short time can fully absorb the soup stock that packaging bag is added, and meat is more tasty, fresh and tender.
Preferably, it is quickly cooled down in the step (6) to make it cool down in time on product cooling water circulation spray.
Soup blend formula parses：
Component A raw material parses：Anise, it is also known as octagonal, it is Illiciaceae Illicium, belongs to xylophyta, taste eats fragrance；
Taste is sweet, fragrant；It is warm-natured, during reason stomach is suitable, dispellieg cold and dampness, liver warm stomach of relaxing；Containing aromatic oil 4.8%, slightly band pungent, main component is fennel
Brain class volatile oil has flavouring effect, promotes enterogastric peristalsis；Go out it is fragrant fast, easily tasty, because fragrance is too prominent, should not use it is more, otherwise
The taste of food materials can be covered, it is therefore desirable to strictly control its dosage and be able to ensure the delicious mouthfeel of food materials.
Fennel seeds, belong to vanilla class herbaceous plant, and taste eats fragrance；Taste is sweet, fragrant；It is warm-natured, return liver,kidney,spleen, stomach；Cold dispelling
Analgesic, regulating qi-flowing for harmonizing stomach；Appearance, fragrance is not light, volatile immediately after heating, and main function is to remove peculiar smell, flavouring gas, passes through fennel fruit
It is absorbed through food materials after fragrant aromatic fragrance volatilization, mitigates the smell of mutton of food materials.
Cloves, belongs to incense wood class xylophyta, and taste eats fragrance；Taste is pungent, fragrant, bitter；It is warm-natured, warm stomach in a surname, kidney-reinforcing Yang-strengthening；Tool
Play the role of it is extremely strong dispel smelling of fish or mutton botheration, can improve a poor appetite, the tooth of food stays lingering fragrance, can not be more due to its fragrance and its protrusion
With；Otherwise it runs counter to desire and highlights one flavour of a drug, to shield the taste of other fragrance and food materials itself, it is therefore desirable to stringent control
Its dosage is able to ensure the delicious mouthfeel of food materials.
Cassia bark, belongs to incense wood class xylophyta, and taste eats fragrance；Taste is sweet, fragrant；Extremely hot in nature, dryness-heat, beneficial liver, promoting menstruation, promoting circulation of blood,
Dispelling cold, dehumidifying.Containing volatile oil, there are the ingredients such as water mustard alkene, Eugenol in volatile oil, is suitable for the seasoning of urine smell taste raw material, it can
Carry fresh raw meat of dispelling；Cassia bark distributes strong fragrance in brine, and assign chicken is outer perfume (or spice), can be that chicken surface is tasty rapidly,
Together with melting with the fragrance of chicken, natural odor type is formed, the compound fragrant of chicken can be increased.
B component：Salt is that the brine in seawater or salt well, salt pond, brine spring is crystallized through decocting made of solarization, and main component is chlorine
Change sodium, salt of the invention is common edible salt in the market, such as low sodium salt compounded of iodine, low sodium seaweed salt, seaweed iodizedsalt, Hai Jing
Salt, seasoning mushroom salt, bamboo salt etc.；
Monosodium glutamate is crystallized by the sodium glutamate of the fermented purification of raw material of grain, main component sodium glutamate, main function
It is the delicate flavour for increasing food；The two is common seasoning；
Granary grain oil：As the essential raw material of a poor fine breed of chicken with thick brownish feathers of the present invention, it is purchased from the limited public affairs of granary grain oil food
The beautiful board grain oil of perfume of department, can braise in soy sauce, stew in clear soup, carrying fresh, solution raw meat, increasing flavor, hide unbeaten, more Chen Yuexiang long；Granary grain oil key exists
In there is old poor oil dregs to be blended into, color deliciousness is good.
Component A is as aromatizing agent, and the present invention carries out scientific matching on the basis of flavor confect theory, with various fragranceds
Spice cooperation, mainly play blending, raw meat of dispelling puies forward fresh effect, then marinated soup is made in the flavoring for mixture for B component of arranging in pairs or groups
Material strictly controls the ratio of component A and B component in marinated soup stock according to the principle of brine formula, makes the dispensing in two components
Synergy gives full play to the maximum effect of fragrance and grain oil, and fragrance, which has interior odor type also, outer odor type, the main component in fragrance
And grain oil and chicken it is fully soft together with, through marinated chicken smell is soft, sweet perfumes are diffused all around, perfume delicate flavour is dense；Existing fragrance
Fragranced also has the Chen Xiang and delicate flavour of poor oil.
Component C raw material parses：Galingal：Warm-natured, kind to control chilly crymodynia, fragrance is fine and smooth fragrant and mellow than thin, but it is aromatic to answer back,
Can be chicken increase it is strong answer back, highlight a kind of compound taste type；
Lemon-grass：Belong to vanilla class herbaceous plant, taste eats fragrance, and taste is fragrant, micro-sweet；Property heat, clearing heat and detoxicating relieving summer-heat, fragrance is strong
Stomach；Containing vanillic aldehyde, it is important food flavor；Go out taste after the absorption of meat material, meat aroma can be increased, stimulate taste bud, increased
Into appetite；
Cardamom：Belong to vanilla class herbaceous plant, taste eats fragrance, and taste is pungent, fragrant, micro-sweet；Warm-natured, aroma is dense, and acrid flavour is slightly
It is peppery, contain camphor and volatile oil, regulating the flow of QI to ease the stomach, appetite-stimulating and indigestion-relieving, warm stomach middle benefit gas, relieving alcoholism and stagnated phlegm endogenous toxic material, the urine smell that can dispel is had a strong smell smelly, is increased
Aromatic taste；
Brigand：Also known as tsaoko, belongs to vanilla class herbaceous plant, and taste eats fragrance；Taste is pungent, fragrant, warm-natured；There is dry temperature dispelling cold, removes
, there is appetizing effect in the effect of phlegm preventing malaria, invigorating the spleen warm stomach, removes different flavouring；Brigand and cardamom both have pungent taste, effect
It is essentially the same, appetite can be caused, the light fragrance that can excessively cover chicken itself is added, should not be mostly used, there is interdependent for the two
And restricting relation；
American Ginseng：Araliaceae Panax herbs perennial vegetation, nature and flavor are sweet, slight bitter, cool, the thoughts of returning home, lung, kidney channel, tonifying Qi
Yin-nourishing, clearing heat and promoting fluid, righting gas, controlling nocturnal emission with astringent drugs are calmed the nerves, antifatigue；Containing GINSENOSIDE R0, Rb1, Rb2, Rc, Rd, Re, Rg1 etc., smart ammonia
Amino acid in acid, aspartic acid etc. 18 also contains volatile oil；
Chinese prickly ash：Belong to xylophyta, taste eats fragrance, and taste is pungent, numb, fragrant；
Kaempferia galamga：Alias husky ginger is Zingiber kaempferia galamga platymiscium kaempferia galamga, and rhizome is aromatic stomachic, there is cold dispelling, clearing damp, warm spleen
Stomach wards off the effect of bad odor, and as medicinal and edible plant, acrid flavour is warm-natured, enters stomach；There is promoting the circulation of qi middle benefit gas, helps digestion, relieves pain；
The stench of raw material, offensive smell of mutton peculiar smell can be removed；
The root of Dahurain angelica：Belong to vanilla class herbaceous plant, taste eats fragrance；Taste is pungent, fragrant；Its fragrant odour is warm-natured, and dehumidifying of warding off the cold can be used
In dispelling abnormal flavor, increase fragrant and sweet taste, the stink smell, greasy of chicken can be dispelled, increase answering back for chicken；With cardamom, the same association of Chinese prickly ash
Same synergy；
Flesh fruit：Also known as nutmeg, medicine-food two-purpose food, taste are pungent, bitter；It is warm-natured, returns spleen, stomach, large intestine channel；Promoting the circulation of qi helps digestion, temperature
In puckery intestines；But nutmeg dosage should not be too large, and because it contains myristicin, can cause human poisoning and stupor, and chicken is not
It is same as other meat, contains sodium glutamate；
D components：Salt is that the brine in seawater or salt well, salt pond, brine spring is crystallized through decocting made of solarization, and main component is chlorine
Change sodium, salt of the invention is common edible salt in the market, such as low sodium salt compounded of iodine, low sodium seaweed salt, seaweed iodizedsalt, Hai Jing
Salt, seasoning mushroom salt, bamboo salt etc.；
Chicken essence：Seasoning, fresh adding flavour enhancing, delicate flavour is full dense and lasting, and chicken Flavor is full, and meat is aromatic strongly fragrant lasting,
Use can restore partially due to the meat-like flavor that the addition of fragrance causes chicken meat perfume (or spice) to lose, poor after hotting plate during hotting plate
The mouthfeel of a fine breed of chicken with thick brownish feathers is more life-like, pure nature；
Component C is mainly that warm-natured Chinese medicine and the collocation of seasoning and adjusting incense fragrance are close with chicken nature and flavor, is formulated with spice flavor
Based on type, Chinese medicine medicine composition be theoretical and modern traditional Chinese medicine theory, it is auxiliary to defer to the monarch and his subjects' assistant, is monarch, lemon-grass, brigand with galingal
It is minister with cardamom, supplemented by American Ginseng, Chinese prickly ash, kaempferia galamga, the root of Dahurain angelica and flesh fruit, all tastes are mutually adjusted, and are complemented each other, and are brought out the best in each other, then the D that arranges in pairs or groups
The seasoning of component hots plate chicken, it is common while assign a poor fine breed of chicken with thick brownish feathers special fragranced but also a poor fine breed of chicken with thick brownish feathers has higher
Herbal cuisine value and abundant mouthfeel, substantially increase the nutritive value of chicken, changed simultaneously traditional mouth of a traditional poor fine breed of chicken with thick brownish feathers
Taste has more a kind of pleasant the monarch and his subjects' assemblage zone by galingal, lemon-grass, brigand and cardamom on the taste of a traditional poor fine breed of chicken with thick brownish feathers
The lemon fragrance come, keeps the taste of a poor fine breed of chicken with thick brownish feathers fat but not greasy, fragrant in taste, and color deliciousness is good；The appropriate addition of American Ginseng can rise
To reduce blood pressure, strengthen immunity and antifatigue effect.
Above-mentioned technical proposal can be seen that the present invention and have the advantages that：Compared with the existing technology,
(1) present invention is bold in innovation in prior art basis, by balancing various dispensings, reaches best mouthfeel；
It is improved in dispensing and manufacture craft, grain oily seasoning in granary of the fragrance of component A and B component is first re-dubbed marinated soup
Material uses before hotting plate, and the smelling of fish or mutton peculiar smell of chicken is dispelled, while the Chen Xiang of granary grain oil and delicate flavour and chicken is soft, through marinated
Chicken smell it is soft, sweet perfumes are diffused all around, fragrant delicate flavour is dense；By the proportioning for strictly controlling each dispensing in component so that the perfume (or spice) of chicken
Taste also adds the fragrance of fragrance while not covering original fragrance by fragrance；Marinated chicken has the inside and outside perfume (or spice) of fragrance, also has
The Chen Xiang and delicate flavour of poor oil, the raw meat that achievees the effect that dispel propose fresh blending；
(2) the various seasoning and adjusting incense fragrance of component C, the chicken extractive flavouring compounding of Chinese medicine American Ginseng and D components are used again
At hot plate soup stock and hot plate, by the proportioning for strictly controlling each dispensing so that a poor fine breed of chicken with thick brownish feathers does not cover original fragrance by each dispensing
While also had more a kind of natural the monarch and his subjects by galingal, lemon-grass, brigand and cardamom on traditional taste and combined and taken out of
Lemon fragrance, keep the taste of a poor fine breed of chicken with thick brownish feathers fat but not greasy, fragrant in taste, and have very high herbal cuisine nutritive value；Group simultaneously
The dispensing for having many digesting and appetizings in point, can substantially improve stomach, whetting appetite；
(3) 121 DEG C of traditional sterilizings are breached on process for sterilizing, are avoided traditional sterilizing methods and are easy to keep chicken shortcake rotten
Mouthfeel is influenced, by changing process for sterilizing, shortening of holding time is cooling in the short time, it is ensured that reach the same of sterilization effect
When maintain a poor fine breed of chicken with thick brownish feathers meat elasticity, shortcake without rotten；Due to hot and cold alternation, dilation in the chicken fibers short time makes to add
The soup stock for entering packaging bag is completely absorbed, and meat is more tasty, fresh and tender；
(4) the marinated soup stock of the present invention and the fragrance for hotting plate in soup stock are all made of clear water before use or the soaking in Chinese liquor hair that rises is gone
Peculiar smell and bitter taste, it is ensured that pure, the fresher and tenderer faint scent of meat of the pure and poor fine breed of chicken with thick brownish feathers mouthfeel of soup stock fragrance, color deliciousness are good.
Specific implementation mode
Technical scheme of the present invention is described in detail with reference to embodiment.
Embodiment 1
The invention discloses a kind of shortcakes without poor fine breed of chicken with thick brownish feathers manufacture craft that is rotten, lefting a lingering fragrance in one's mouth, includes the following steps：
(1) it draws materials
It is 360 days healthy hens to select chicken age, and weight 1.7-2.1kg slaughters rear unhairing, net thorax；
(2) making of soup stock：
It is spare that component A, B component, component C and D components are prepared respectively according to formula ratio in table 1；
(3) making of soup stock is pickled
B component is added in component A, two kinds of soup stocks are mixed, marinated soup stock is made, 100kg hens are put into marinated soup stock
In, it slightly arranges, hen is made to be completely immersed in marinated soup stock, pickled 7 hours at 10 DEG C or less；
(4) it hots plate
Component C is mixed with D components Ji Wei soup stock is hotted plate, marinated hen will be passed through in step (3) from marinated soup stock
It takes out, is then placed in hot plate in soup stock and boil, small fire smoldering 1.2 hours；
(5) packaging is vacuumized
It until the hen hotted plate and hots plate after soup stock is cooled to room temperature, drips net surface oil slick, pull hen out, segmentation is to needing
The weight wanted, net weight 8% is added hots plate soup stock, vacuumize being packaged into semi-finished product；
(6) flash-sterilization
The semi-finished product of sealing are vacuumized by step (5), seal quality is detected by bag, reject sealing undesirable half at
Product, block pattern row pattern is in stainless steel sterilization food steamer with holes, and push-in sterilization kettle carries out high-temperature short-time sterilization, and finished product goes out after sterilizing
Factory.
The step (2) kind component A and the anise in component C, fennel seeds, cassia bark, cloves, galingal, lemon-grass, beans
Cool, brigand, kaempferia galamga, the root of Dahurain angelica first should individually impregnate before being put into gauze carries out peculiar smell and bitter taste processing, to ensure soup stock perfume
The mouthfeel of the pure and chicken of taste：
Anise：It is impregnated with clear water, water temperature control is at 50 DEG C, time 3h；Fennel seeds：It is impregnated with clear water, water temperature control
At 30 DEG C, time 2h；Cloves：It is impregnated with clear water, water temperature control is at 40 DEG C, time 3h；Cassia bark：It is impregnated with clear water, water temperature
Control is at 70 DEG C, time 4h；Galingal：With soaking in Chinese liquor, time 1h；Lemon-grass：It is impregnated with clear water, water temperature is controlled 30
DEG C, the time is 2 hours；Cardamom：It claps and goes to impregnate with white wine after breaking, the time is 2 hours；Brigand：Should first surface be gone to clear water drift
Then smoke claps broken soaking in Chinese liquor again, the time is 2 hours；Kaempferia galamga：With soaking in Chinese liquor, time 1h；The root of Dahurain angelica：Use white wine
It impregnates, time 1h.The fragrance of anise is denseer, and peculiar smell and bitter taste are also smaller, but meat is more thick and solid；The peculiar smell of cloves and
Bitter taste is smaller, and oiliness is larger；Although the peculiar smell and bitter taste of cassia bark are smaller, because its cortex is thick, oiliness is big, be not easy it is different go out
It is fragrant；The fragrance of cardamom is denseer, but peculiar smell and bitter taste are also larger, because its fruit is big full solid；The fragrance of brigand is denseer, together
When it also has certain deodorization functions, only the peculiar smell and bitter taste of brigand is all bigger.Time should control it is good, Bu Nengtai
Length can not be too short, too short, and peculiar smell and bitter taste removal be not clean.
Vacuumizing the semi-finished product resting period after package encapsulation in the step (5) must not exceed 2 hours.
Sterilising conditions in the step (6)：Temperature in Sterilization Kettle is first risen to 100-105 DEG C, 10min, pressure is kept to protect
It holds in 0.08-0.10mpa；Then temperature rise keeps 10min, pressure to be maintained at 0.10-0.12mpa to 110 DEG C；It is further continued for
125 DEG C are warming up to, 5min, pressure is kept to be maintained at 0.15-0.18mpa；Then 40 DEG C are quickly cooled to hereinafter, pressure is maintained at
0.12-0.15mpa.121 DEG C of traditional sterilizings are avoided so that the crisp rotten influence mouthfeel of chicken, the guarantee of this process conditions reach sterilizing
The meat elasticity of a poor fine breed of chicken with thick brownish feathers is maintained while effect, shortcake is without rotten；Simultaneously because hot and cold alternation, swollen in the chicken fibers short time
Swollen contraction can fully absorb the soup stock that packaging bag is added, and meat is more tasty, fresh and tender.
It is quickly cooled down in the step (6) to make it cool down in time on product cooling water circulation spray.
Embodiment 2
The invention discloses a kind of shortcakes without poor fine breed of chicken with thick brownish feathers manufacture craft that is rotten, lefting a lingering fragrance in one's mouth, includes the following steps：
(1) it draws materials
It is 400 days healthy hens to select chicken age, and weight 1.7-2.1kg slaughters rear unhairing, net thorax；
(2) making of soup stock
It is spare that component A, B component, component C and D components are prepared respectively according to formula ratio in table 1；
(3) making of soup stock is pickled
B component is added in component A, two kinds of soup stocks are mixed, marinated soup stock is made, 100kg hens are put into marinated soup stock
In, it slightly arranges, hen is made to be completely immersed in marinated soup stock, pickled 8 hours at 10 DEG C or less；
(4) it hots plate
Component C is mixed with D components Ji Wei soup stock is hotted plate, marinated hen will be passed through in step (3) from marinated soup stock
It takes out, is then placed in hot plate in soup stock and boil, small fire smoldering 1.5 hours；
(5) packaging is vacuumized
It until the hen hotted plate and hots plate after soup stock is cooled to room temperature, drips net surface oil slick, pull hen out, segmentation is to needing
The weight wanted, net weight 12% is added hots plate soup stock, vacuumize being packaged into semi-finished product；
(6) flash-sterilization
The semi-finished product of sealing are vacuumized by step (5), seal quality is detected by bag, reject sealing undesirable half at
Product, block pattern row pattern is in stainless steel sterilization food steamer with holes, and push-in sterilization kettle carries out high-temperature short-time sterilization, and finished product goes out after sterilizing
Factory.
The step (2) kind component A and the anise in component C, fennel seeds, cassia bark, cloves, galingal, lemon-grass, beans
Cool, brigand, kaempferia galamga, the root of Dahurain angelica first should individually impregnate before being put into gauze carries out peculiar smell and bitter taste processing, to ensure soup stock perfume
The mouthfeel of the pure and chicken of taste, method and step is the same as embodiment 1.
Vacuumizing the semi-finished product resting period after package encapsulation in the step (5) must not exceed 2 hours.
Sterilising conditions are the same as embodiment 1 in the step (6)
It is quickly cooled down in the step (6) to make it cool down in time on product cooling water circulation spray.
Embodiment 3
The invention discloses a kind of shortcakes without poor fine breed of chicken with thick brownish feathers manufacture craft that is rotten, lefting a lingering fragrance in one's mouth, includes the following steps：
(1) it draws materials
It is 380 days healthy hens to select chicken age, and weight 1.7-2.1kg slaughters rear unhairing, net thorax；
(2) making of soup stock
It is spare that component A, B component, component C and D components are prepared respectively according to formula ratio in table 1；
(3) making of soup stock is pickled
B component is added in component A, two kinds of soup stocks are mixed, marinated soup stock is made, 100kg hens are put into marinated soup stock
In, it slightly arranges, hen is made to be completely immersed in marinated soup stock, pickled 6 hours at 10 DEG C or less；
(4) it hots plate
Component C is mixed with D components Ji Wei soup stock is hotted plate, marinated hen will be passed through in step (3) from marinated soup stock
It takes out, is then placed in hot plate in soup stock and boil, small fire smoldering 1 hour；
(5) packaging is vacuumized
It until the hen hotted plate and hots plate after soup stock is cooled to room temperature, drips net surface oil slick, pull hen out, segmentation is to needing
The weight wanted, net weight 10% is added hots plate soup stock, vacuumize being packaged into semi-finished product；
(6) flash-sterilization
The semi-finished product of sealing are vacuumized by step (5), seal quality is detected by bag, reject sealing undesirable half at
Product, block pattern row pattern is in stainless steel sterilization food steamer with holes, and push-in sterilization kettle carries out high-temperature short-time sterilization, and finished product goes out after sterilizing
Factory.
The step (2) kind component A and the anise in component C, fennel seeds, cassia bark, cloves, galingal, lemon-grass, beans
Cool, brigand, kaempferia galamga, the root of Dahurain angelica first should individually impregnate before being put into gauze carries out peculiar smell and bitter taste processing, to ensure soup stock perfume
The mouthfeel of the pure and chicken of taste, method and step is the same as embodiment 1.
Vacuumizing the semi-finished product resting period after package encapsulation in the step (5) must not exceed 2 hours.
Sterilising conditions are the same as embodiment 1 in the step (6).
It is quickly cooled down in the step (6) to make it cool down in time on product cooling water circulation spray.
Comparative example 1
Galingal, lemon-grass, cardamom and brigand's component are free of in component C, remaining condition is the same as embodiment 3.
Comparative example 2
Sterilizing work of the sterilising conditions with a kind of production method of the poor fine breed of chicken with thick brownish feathers in the CN201210163716 in background technology
Skill, remaining condition is the same as embodiment 3.
Comparative example 3
The poor fine breed of chicken with thick brownish feathers prepared using a kind of production method of the poor fine breed of chicken with thick brownish feathers in the CN201210163716 in background technology.
Table 1 is component A, B component, component C and D component lists of ingredients in 1-3 of the embodiment of the present invention；
1 component A of table, B component, component C and D components list of ingredients (using 100kg hens as standard)
Subjective appreciation is carried out to a poor fine breed of chicken with thick brownish feathers made of the manufacture craft through embodiment 1-3 and comparative example 1-3, from flavour, gas
Taste and structural state three are specifically shown in Table 2 because usually being evaluated；
The poor fine breed of chicken with thick brownish feathers subjective appreciation of table 2
The above is only a preferred embodiment of the present invention, it should be noted that for those skilled in the art
For, without departing from the principle of the present invention, several improvement can also be made, these improvement also should be regarded as the guarantor of the present invention
Protect range.
Claims (9)
1. a kind of shortcake is without poor fine breed of chicken with thick brownish feathers manufacture craft that is rotten, lefting a lingering fragrance in one's mouth, it is characterised in that：Include the following steps：
（One）Materials
Healthy hens are selected, rear unhairing, net thorax are slaughtered；
（Two）The making of soup stock
Soup stock includes marinated soup stock and hots plate soup stock, wherein marinated soup stock includes component A and B component；It includes component C to hot plate soup stock
With D components, using 100kg hens as standard：
The production method of component A：Include the dispensing of following weight：Anise 18-22g, fennel seeds 3-7g, cassia bark 15-25g, fourth
Fragrant 3-7g；Above-mentioned 4 kinds of dispensings are wrapped using gauze, is put into 10-20kg water and boils, then hot plate 1.5-2.5 with slow boiling
Hour, it takes out dispensing and wraps up cool spare as component A of drying in the air；
The production method of B component：By 4-6kg salt, 0.3-0.7kg monosodium glutamates, which are added in 95-105kg water, to be boiled, and 400- is added
The granary 600g grain oil, it is B component to dry in the air spare after cool；
The production method of component C：Include the dispensing of following weight：Galingal 6-14g, lemon-grass 4-8g, cardamom 3-5g, brigand 3-
5g, American Ginseng 4-6g, Chinese prickly ash 3-5g, kaempferia galamga 3-5g, root of Dahurain angelica 4-8g, flesh fruit 2-5g are put into gauze wrapped input 15-25kg water
It boils, then slow boiling is hotted plate 1.5-2.5 hours, and it is component C to take out after dispensing packet；
The production method of D components：4-8kg salt is added in 95-105kg water, 0.3-0.7kg chicken essences are added after boiling, put out
Spare fire is D components；
（Three）The making of marinated soup stock
B component is added in component A, two kinds of soup stocks are mixed, marinated soup stock is made, 100kg hens are put into marinated soup stock, slightly
It arranges, hen is made to be completely immersed in marinated soup stock, pickled 6-8 hours at 10 DEG C or less；
（Four）It hots plate
Component C is mixed with D components Ji Wei soup stock is hotted plate, by step（Three）It is middle to be taken from marinated soup stock by marinated hen
Go out, is then placed in hot plate in soup stock and boil, small fire smoldering 1-1.5 hours；
（Five）Vacuumize packaging
It until the hen hotted plate and hots plate after soup stock is cooled to room temperature, drips net surface oil slick, pull hen out, segmentation is to needing
Weight, net weight 8-12% is added hots plate soup stock, vacuumize being packaged into semi-finished product；
（Six）Flash-sterilization
By step（Five）The semi-finished product for vacuumizing sealing detect seal quality by bag, reject and seal undesirable semi-finished product, whole
Neat to pile up in stainless steel sterilization food steamer with holes, push-in sterilization kettle carries out high-temperature short-time sterilization, and finished product dispatches from the factory after sterilizing.
2. a kind of shortcake according to claim 1 is without poor fine breed of chicken with thick brownish feathers manufacture craft that is rotten, lefting a lingering fragrance in one's mouth, it is characterised in that：Institute
State step（One）The hen that middle selection chicken age is 360-400 days.
3. a kind of shortcake according to claim 1 or 2 is without poor fine breed of chicken with thick brownish feathers manufacture craft that is rotten, lefting a lingering fragrance in one's mouth, it is characterised in that：
The step（One）The hen weight 1.7-2.1kg of middle selection.
4. a kind of shortcake according to claim 1 is without poor fine breed of chicken with thick brownish feathers manufacture craft that is rotten, lefting a lingering fragrance in one's mouth, it is characterised in that：Institute
State step（Two）The production method of middle component A：Include the dispensing of following weight：Anise 20g, fennel seeds 5g, cassia bark 20g, fourth
Fragrant 5g；Above-mentioned 4 kinds of dispensings are wrapped using gauze, is put into 15kg water and boils, then hotted plate 2 hours with slow boiling, take out and match
Material wraps up cool spare as component A of drying in the air；
The production method of B component：By 5kg salt, 0.5kg monosodium glutamates, which are added in 100kg water, to be boiled, and the granary 500g grain oil is added,
It is B component to dry in the air spare after cool.
5. a kind of shortcake according to claim 1 or 4 is without poor fine breed of chicken with thick brownish feathers manufacture craft that is rotten, lefting a lingering fragrance in one's mouth, it is characterised in that：
The step（Two）The production method of middle component C：Include the dispensing of following weight：Galingal 10g, lemon-grass 4g, cardamom 5g, brigand
5g, American Ginseng 5g, Chinese prickly ash 5g, kaempferia galamga 4g, root of Dahurain angelica 4g, flesh fruit 4g, which are put into gauze wrapped input 20kg water, to be boiled, then slow boiling
It hots plate 2 hours, it is component C to take out after dispensing packet；
The production method of D components：6kg salt is added in 100kg water, 0.5kg chickens essence is added after boiling, stopping working spare is
D components.
6. a kind of shortcake according to claim 1 is without poor fine breed of chicken with thick brownish feathers manufacture craft that is rotten, lefting a lingering fragrance in one's mouth, it is characterised in that：Institute
State step（Two）Kind component A and the anise in component C, fennel seeds, cassia bark, cloves, galingal, lemon-grass, cardamom, brigand, mountain
How, the root of Dahurain angelica before being put into gauze should first individually impregnate carry out peculiar smell and bitter taste processing, with ensure the pure of soup stock fragrance and
The mouthfeel of chicken：
Anise：It is impregnated with clear water, water temperature control is at 50 DEG C, time 3h；Fennel seeds：It is impregnated with clear water, water temperature is controlled 30
DEG C, time 2h；Cloves：It is impregnated with clear water, water temperature control is at 40 DEG C, time 3h；Cassia bark：It is impregnated with clear water, water temperature control
At 70 DEG C, time 4h；Galingal：With soaking in Chinese liquor, time 1h；Lemon-grass：It is impregnated with clear water, water temperature is controlled at 30 DEG C, when
Between be 2 hours；Cardamom：It claps and goes to impregnate with white wine after breaking, the time is 2 hours；Brigand：The sootiness on surface should be first gone with clear water drift
Then taste claps broken soaking in Chinese liquor again, the time is 2 hours；Kaempferia galamga：With soaking in Chinese liquor, time 1h；The root of Dahurain angelica：With soaking in Chinese liquor,
Time is 1h.
7. a kind of shortcake according to claim 1 is without poor fine breed of chicken with thick brownish feathers manufacture craft that is rotten, lefting a lingering fragrance in one's mouth, it is characterised in that：Institute
State step（Five）In vacuumize the semi-finished product resting period after package encapsulation and must not exceed 2 hours.
8. a kind of shortcake according to claim 1 is without poor fine breed of chicken with thick brownish feathers manufacture craft that is rotten, lefting a lingering fragrance in one's mouth, it is characterised in that：Institute
State step（Six）Middle sterilising conditions：Temperature in Sterilization Kettle is first risen to 100-105 DEG C, 10min, pressure is kept to be maintained at 0.08-
0.10mpa；Then temperature rise keeps 10min, pressure to be maintained at 0.10-0.12mpa to 110 DEG C；It is further heated up to 125
DEG C, keep 5min, pressure to be maintained at 0.15-0.18mpa；Then 40 DEG C are quickly cooled to hereinafter, pressure is maintained at 0.12-
0.15mpa。
9. a kind of shortcake according to claim 8 is without poor fine breed of chicken with thick brownish feathers manufacture craft that is rotten, lefting a lingering fragrance in one's mouth, it is characterised in that：Institute
State step（Six）In be quickly cooled down for by cooling water circulation spray so that it is cooled down in time on product.
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| CN201810592423.5A CN108740821A (en) | 2018-06-11 | 2018-06-11 | It is a kind of crisp without poor fine breed of chicken with thick brownish feathers manufacture craft that is rotten, lefting a lingering fragrance in one's mouth |
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| CN201810592423.5A CN108740821A (en) | 2018-06-11 | 2018-06-11 | It is a kind of crisp without poor fine breed of chicken with thick brownish feathers manufacture craft that is rotten, lefting a lingering fragrance in one's mouth |
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