Method for processing original shape massive zymolysis chicken products

Abstract

The invention relates to a food processing method, in particular to a processing method for producing fermented meat products by using chicken meat such as chicken breast, chicken legs with bones, chicken wing, etc. to serve as raw materials, which comprises the contents that: 1. the pickling agents used in the processing of original block type fermented chicken meat products are made by full mixing the common salt which makes up 1.5 percent to 2 percent (mass fraction, same as below) of the weight of chicken meat such as the meat of chicken breast, chicken legs, chicken wing, etc., 1.5 percent to 2 percent of cane sugar, 0.1 percent to 0.2 percent of starch sugar and 0.01 percent to 0.015 percent of sodium nitrite; 2. the spice formula of the original block type fermented chicken meat products is that: calculated by 100g chicken meat: soy sauce: 1kg to 1.5kg; mild aromatic Chinese spirits: 500g to 700g; pepper corn: 500g to 600g; cayenne pepper: 400g to 500g; bay leave: 600g to 700g; cummin seeds (powder): 500g to 600g; common fennel particles (powder): 450g to 550g; 3. the processing technique of the original block type fermented chicken meat is characterized in that the chicken meat which meets state sanitation and safety standards and is formed by cutting is added into and fully mixed with the invented pickling agents and spices and then pickled hermetically for 24 days to 36 days under the condition of 0 DEG C to 4 DEG C. After pickling, the pickled chicken meat is hung or placed horizontally to be fermented and dried for 24 hours to 36 hours under controlled temperature and humidity. The fermentation processing conditions are that: the temperature is 43 DEG C to 45 DEG C and the relative humidity is 80 percent to 90 percent.

Description

technical field [0001] The invention relates to a food processing method, in particular to a fermented meat product processing method for producing and processing fermented chicken by using chicken breast meat, bone-in chicken legs, chicken wings and other cut chicken as raw materials. Background technique [0002] Yellow-feather broiler is the dominant breed resource for high-quality chicken production in my country. It not only has distinct appearance characteristics and breed characteristics, but also has a unique chicken morphological structure and flavor composition compared with the world's leading broiler breed Avian and other fast large-scale broiler breeds. Chicken's "fresh, tender, smooth, smooth and fragrant" characteristics are very prominent, and it is a high-quality chicken product that is very popular among Chinese at home and abroad. In recent years, with the improvement of people's living standards in our country, especially the rapid development of the large...

AI Technical Summary

Problems solved by technology

Although the development of fermented chicken meat products is of great significance to the development of broiler chicken slaughtering and processing in my country, due to the fact that technical research in this field has not yet attracted enough attention from relevant departments and scientific and technological personnel, in terms of research on fermented meat and chicken products, there are only a few articles about fermented chicken in my country. Sausage literature reports, there is no research literature on the original block fermented chicken products