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Preparation method of salt roasted chicken product retaining tenderness and unique taste of obsolete chicken

A salt-baked chicken and elimination chicken technology, applied in the field of preparation of salt-baked chicken products, can solve the problems of reagent residue, high raw material requirements, complicated processing technology, etc., achieve long shelf life, improve economic benefits, and benefit the sales range

Active Publication Date: 2013-07-03
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the processing technology is relatively complicated, and there are the following problems: (1) the use of microwave-assisted sterilization technology is not conducive to industrial application; (2) the use of monascus red pigment for coloring is not easy to be recognized by consumers; The raw material requirements are high, which cannot solve the problem of eliminating chicken tenderization and deep processing
However, in this invention, the process of using organic solvents and alum to remove the moisture on the chicken surface may easily lead to the problem of residual reagents; the use of spraying sesame oil to achieve the purpose of imparting fragrance does not fully exert the flavor components naturally existing in chicken

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Example 1: The characteristic high-temperature salt-baked preparation that maintains the tenderness and flavor of the eliminated chicken

[0032] 1) Soak 1kg of culled chicken in 0.1mg / mL papain (200000u / g) solution at 20°C, with a solid-to-liquid ratio (w:v) of 1:3, for 30 minutes;

[0033] 2) Marinate the tenderized chicken with seasoning and phosphate for 150 minutes;

[0034] The seasonings are (based on chicken weight): 1% ginger slices, 1% sand ginger powder, 2% salt, 2.5% monosodium glutamate, 1.5% five-spice powder, 1.2% star anise powder, 0.05%-2% fresh green onion, I+G 0.02%, phosphate 0.2%. Seasoning and phosphate are dissolved in appropriate amount of water before use.

[0035] 3) Cook the chicken at a high temperature of 100°C for 15 minutes;

[0036] 4) Marinate the chicken again for 80 minutes with the seasoning;

[0037] The flavorings are (based on chicken weight): 1% ginger slices, 1% sand ginger powder, 2% salt, 1% monosodium glutamate, 1% five-sp...

Embodiment 2

[0040] Example 2: Preparation of characteristic medium-temperature salt-baked chicken meat that maintains the tenderness and flavor of the eliminated chicken

[0041] 1) Soak 1 kg of culled chicken in 0.15 mg / mL papain (200,000 u / g) solution at 4°C, with a solid-to-liquid ratio (w:v) of 1:1, for 60 minutes;

[0042] 2) Marinate the tenderized chicken with seasoning and 0.1% phosphate for 150 minutes;

[0043] The seasonings are (based on chicken weight): 1% ginger slices, 1% sand ginger powder, 2% salt, 2.5% monosodium glutamate, 1.5% five-spice powder, 1.2% star anise powder, 0.05%-2% fresh green onion, I+G 0.02%, phosphate 0.1%. Seasoning and phosphate are dissolved in appropriate amount of water before use.

[0044] 3) Cook the chicken at a high temperature of 90-115°C for 10 minutes;

[0045] 4) Marinate the chicken again for 80 minutes with the seasoning;

[0046] The flavorings are (based on chicken weight): 1% ginger slices, 1% sand ginger powder, 2% salt, 1% monoso...

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PUM

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Abstract

The invention discloses a preparation method of a salt roasted chicken product retaining tenderness and unique taste of obsolete chicken and belongs to the technical field of food processing. The laying ability of laying hens is gradually reduced as the laying hens grow older, and the laying hens are to be obsoleted by a chicken farm two years later and are called as obsolete chickens. According to the preparation method disclosed by the invention, the obsolete chicken is used as a raw material to manufacture the product by the following procedures: tendering treatment, seasoning, phosphate salting, high-temperature cooking, condiment slating, baking, cooling, vacuum packing, high-temperature and high-pressure sterilization and cooling, wherein the final salt roasted chicken product is obtained, wherein the tenderness range of the final product is 1.5-3.5 kg / cm<2>, and the taste value is increased by 70%. The salt roasted chicken product having a unique taste and processed by the method disclosed by the invention has good chicken fiber toughness and tender texture and further has unique salt roasting taste; and the preparation method can be used for shortening and eliminating complex steps of the traditional technique, is suitable for industrial large-scale production on the premise of ensuring the quality, can be used for producing products with long service life and contributing to spreading of the marketing range, and is especially suitable for deep processing, development and utilization of obsolete old bred chickens.

Description

technical field [0001] The invention relates to a preparation method of a salt-baked chicken product that maintains the tenderness and special flavor of the eliminated chicken, and belongs to the field of food processing. Background technique [0002] Salt-baked chicken is a traditional food with a long history and great popularity. The current traditional method of salt-baked chicken: after the chicken is slaughtered and washed, it is poured into boiling water to mourn the water, and after taking it out, rub the inside and outside with seasoning and marinate. At the same time, put part of the heated coarse salt at the bottom of the container, wrap the marinated chicken in gauze paper or tin foil, put it on the hot salt, and then cover it with a layer of hot salt, and use the heat of the hot salt to roast the chicken , You can also heat it on a low heat for 10 to 30 minutes in the process to facilitate faster curing of the product. At present, the industrial production of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L13/50A23L13/40A23L13/70
Inventor 张慜唐文林陈志雄陈世豪刘亚萍
Owner JIANGNAN UNIV
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