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Production method for quick-freezing preparation of chicken neck shashlik

A production method, chicken neck technology, applied in the field of food processing, can solve the problems of short shelf life and complex production process, and achieve the effect of convenient eating, simple production process and rich aroma

Inactive Publication Date: 2012-08-08
HUBEI BAODI AGRI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, most of the chicken neck and duck neck products sold in the market are stewed cooked food, with a short shelf life and complicated production process, which cannot well meet the production requirements of large quantities.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of production method of quick-frozen conditioning chicken neck string, comprises the steps:

[0015] (1) Raw material processing: Choose chilled or frozen chicken necks. If you use frozen chicken necks, you need to thaw them first before using them. Trim the original chicken necks to remove impurities such as skin, lymph and fat remaining on the chicken necks.

[0016] (2) Tumbling: 130kg of skinned chicken neck, 3kg of salt, 2kg of monosodium glutamate, 2kg of sugar, 0.5kg of pepper powder, 4kg of ginger powder, 6kg of Orleans marinade, 15kg of cornstarch, 0.5kg of compound phosphate, and 0.5kg of chicken essence kg, capsicum red 0.08kg, and ice water 30kg were put into the tumbler, vacuumed to -0.08MPa, and tumbled for 15 minutes.

[0017] (3) Static marinating: push the rolled chicken neck into the marinating chamber (0-4°C) and marinate for 12 hours.

[0018] (4) Stringing: string the chicken necks with bamboo sticks, and it is required to leave a gap betwee...

Embodiment 2

[0022] A kind of production method of quick-frozen conditioning chicken neck string, comprises the steps:

[0023] (1) Raw material processing: Choose chilled or frozen chicken necks. If frozen chicken necks are used, they must be thawed before use. The raw materials should be repaired to remove impurities such as skin, lymph and fat remaining on the chicken necks.

[0024] (2) Rolling and kneading: 100kg of peeled chicken neck, 1kg of salt, 1kg of monosodium glutamate, 1kg of sugar, 0.3kg of pepper powder, 3kg of ginger powder, 4kg of Orleans marinade, 10kg of corn starch, 0.3kg of compound phosphate, 0.3kg of chicken essence kg, 0.05kg of capsicum red, and 20kg of ice water were put into the tumbler, vacuumed to -0.08MPa, and tumbled for 15 minutes.

[0025] (3) Static marinating: push the rolled chicken neck into the marinating chamber (0-4°C) and marinate for 12 hours.

[0026] (4) Stringing: string the chicken necks with bamboo sticks, and it is required to leave a gap b...

Embodiment 3

[0030] A kind of production method of quick-frozen conditioning chicken neck string, comprises the steps:

[0031] (1) Raw material processing: Choose chilled or frozen chicken necks. If frozen chicken necks are used, they must be thawed before use. The raw materials should be repaired to remove impurities such as skin, lymph and fat remaining on the chicken necks.

[0032] (2) Tumbling: Combine 120kg of skinned chicken neck, 1.5kg of salt, 1.5kg of monosodium glutamate, 1.5kg of sugar, 0.4kg of pepper, 4kg of ginger powder, 5kg of Orleans marinade, 13kg of cornstarch, 0.4kg of compound phosphate, chicken Put 0.4kg of fine cream, 0.07kg of capsicum red, and 25kg of ice water into the tumbler, vacuumize to -0.08MPa, and tumble for 15 minutes.

[0033] (3) Static marinating: push the rolled chicken neck into the marinating chamber (0-4°C) and marinate for 12 hours.

[0034] (4) Stringing: string the chicken necks with bamboo sticks, and it is required to leave a gap between eac...

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PUM

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Abstract

The invention discloses a production method for quick-freezing preparation of a chicken neck shashlik. The production method comprises the following steps of 1, processing raw materials by removing impurities of chicken necks, 2, mixing the chicken necks treated by the step 1 and auxiliary materials comprising table salt, monosodium glutamate, white sugar, powdered pepper, ginger powder, an Orleans marinade, corn starch, a composite phosphate, chicken essence paste, capsanthin and ice water, putting the mixture into a tumbling machine, carrying out vacuum-pumping so that the pressure is -0.08MPa and carrying out tumbling for 12 to 15 minutes, 3, pushing the tumbled chicken necks into a salting storage having a temperature of 0 to 4 DEG C and carrying out standing salting for 7 to 12 hours, 4, stringing the well salted chicken necks by bamboo sticks, and 5, carrying out quick-freezing and packaging. The production method has simple processes and can satisfy industrial production requirements well. A chicken neck product obtained by the production method has a delicious taste and a rich fragrance, is convenient for carrying and taking, and can be fried into a fried chicken neck shashlik having a delicious and tender taste for only a few minutes.

Description

Technical field: [0001] The invention relates to the technical field of food processing, in particular to a method for producing quick-frozen prepared chicken neck skewers. Background technique: [0002] Most of the chicken necks and duck necks sold in the market are cooked food stewed with short shelf life and complex production process, which cannot meet the requirements of mass production. Invention content: [0003] The purpose of the present invention is to develop a production method for quick-frozen chicken neck skewers. The production process of the method is simple and can meet the needs of industrial production. The chicken neck conditioning products produced are not only delicious and fragrant, but also convenient to carry and eat. [0004] As above design, the technical scheme that the present invention solves its technical problem adopts is as follows: [0005] A kind of production method of quick-frozen conditioning chicken neck string, it is characterized i...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L13/50A23L13/40A23L13/70
Inventor 谢亮生王小乔王雅静程榆茗
Owner HUBEI BAODI AGRI TECH
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