Method for processing low-sodium dry-breezed chickens in flexible packages

A processing method and air-dried chicken technology, applied in the direction of food science, etc., can solve the problems of increasing the incidence of hypertension and cardiovascular diseases, and achieve the effects of promoting and applying, broad market prospects, and improving quality and flavor

Inactive Publication Date: 2016-05-11
HENAN INST OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sodium chloride content of finished air-dried chicken is higher than 3%, and a large number of studies have fou

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Formula: 100kg of Sanhuang white striped chicken with a unit weight of 1.5-2kg, 1.5-2kg of sodium chloride, 0.3-0.5kg of potassium chloride, 1.2-1.6kg of white sugar, 0.4kg of monosodium glutamate, 0.3-0.5kg of pepper, Star anise 0.3-0.4kg, cinnamon 0.2-0.25kg, Angelica dahurica 0.15-0.2kg, cloves 0.05-0.075kg, ginger 0.1-0.15kg, pepper 0.35-0.65kg, dark soy sauce 1.8-2kg, water 20-25kg.

[0022] (2) Dressing: clean the fresh or thawed Sanhuang white striped chicken with tap water after removing impurities and blood congestion;

[0023] (3) Spice water boiling: according to the formula ratio described in step (1), put each auxiliary material into the jacketed pot and heat it quickly to 100°C, cool it down to 95°C and keep it for 1 hour, and place it in a 2±2°C container after natural cooling. Reserve in the pickling room;

[0024] (4) Tumbling: Put the trimmed Sanhuang white striped chicken in step (2) and the spice water boiled in step (3) into the sandwich pot ac...

Embodiment 2

[0032] (1) Recipe: 100kg of Sanhuang white striped chicken with a unit weight of 1.8-2kg, 1.8kg of sodium chloride, 0.2kg of potassium chloride, 1.4kg of white sugar, 0.4kg of monosodium glutamate, 0.5kg of pepper, 0.3kg of star anise, and 0.25kg of cinnamon , Angelica dahurica 0.15kg, clove 0.065kg, galangal 0.15kg, pepper 0.65kg, dark soy sauce 1.8kg, water 20kg.

[0033] (2) Dressing: Fresh or thawed Sanhuang white striped chicken to remove impurities, blood congestion, etc., and clean it with tap water;

[0034] (3) Spice water cooking: According to the recipe in step (1), put the auxiliary materials into the jacketed pot and heat to 100°C, cool down to 95°C and keep it warm for 1 hour, then cool naturally, and put it in a pickling room at 2±2°C for later use ;

[0035] (4) Tumbling: Put the trimmed Sanhuang white striped chicken in step (2) and the spice water boiled in step (3) into the sandwich pot according to the formula ratio described in step (1), follow the follow...

Embodiment 3

[0042] (1) Formula: 100kg of Sanhuang white striped chicken with a single weight of 1.5-2.0kg, 1.75kg of sodium chloride, 0.25-0.3kg of potassium chloride, 1.6kg of white sugar, 0.4kg of monosodium glutamate, 0.4-0.5kg of pepper, and 0.35 star anise kg, 0.2kg of cinnamon, 0.2kg of Angelica dahurica, 0.05kg of clove, 0.125kg of ginger, 0.65kg of pepper, 1.8kg of dark soy sauce, and 23kg of water.

[0043] (2) Dressing: Fresh or thawed Sanhuang white striped chicken to remove impurities, blood congestion, etc., and clean it with tap water;

[0044] (3) Spice water cooking: According to the recipe in step (1), put the auxiliary materials into the jacketed pot and heat to 100°C, cool down to 95°C and keep it warm for 1 hour, then cool naturally, and put it in a pickling room at 2±2°C for later use ;

[0045] (4) Tumbling: Put the trimmed Sanhuang white striped chicken in step (2) and the spice water boiled in step (3) into the sandwich pot according to the formula ratio described...

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Abstract

The invention discloses a method for processing low-sodium dry-breezed chickens in flexible packages. The low-sodium dry-breezed chickens are made of yellow-feathered chickens. A recipe for each 100 kg of yellow-feathered chickens includes 1.5-2 kg of sodium chloride, 0.3-0.5 kg of potassium chloride, 1.2-1.6 kg of white granulated sugar, 0.4 kg of monosodium glutamate, 0.3-0.5 kg of pericarpium zanthoxyli, 0.3-0.4 kg of illicium verum, 0.2-0.25 kg of cinnamomum cassia, 0.15-0.2 kg of radix angelicae dahuricae, 0.05-0.075 kg of flos caryophylli, 0.1-0.15 kg of rhizoma alpiniae officinarum, 0.35-0.65 kg of chili, 1.8-2 kg of dark soy sauce and 20-25 kg of water. Procedures for processing the low-sodium dry-breezed chickens in the flexible packages include steps of spice water cooking, rolling, pickling, air-drying, steaming, packaging, sterilizing and the like. The method has the advantages that the low-sodium dry-breezed chickens have strong flavor and chewy flesh, are salty, delicate, delicious and healthful and are applicable to industrial production and suitable to be eaten by general people.

Description

technical field [0001] The invention relates to the technical field of meat product processing, in particular to a method for processing air-dried chicken in low-sodium soft packaging. Background technique [0002] Air-dried chicken is an air-dried meat product that is widely welcomed by consumers. Fresh or frozen three-yellow chicken is used as raw material, and the traditional processing method is to process it through pickling, air-drying and other processes. In order to improve the flavor and quality of air-dried chicken, a large amount of sodium chloride (3% to 7%) is often added for development during processing, which requires higher processing conditions and is subject to seasonal restrictions. The sodium chloride content of finished air-dried chicken is higher than 3%, and a large number of studies have found that excessive intake of sodium chloride will increase the incidence of hypertension and cardiovascular diseases. [0003] Rolling and kneading is a common c...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/70A23L13/40
Inventor 康壮丽王明艳付超宋照军马汉军余小领
Owner HENAN INST OF SCI & TECH
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