Processing method for keep quality and freshness of black-bone chicken meat product

The technology of a silky chicken and a processing method, which is applied in the field of food processing, can solve the problems of cumbersome cooking, limited breeding scale, etc., and achieve the effects of improving antioxidant capacity, improving tenderness, and improving toughness.

Inactive Publication Date: 2017-01-18
广西河池市明达特种养殖专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Silkie is a kind of poultry that combines food and medicine, but its cooking is cumbersome, which limits the development of its breeding scale

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A processing method for quality and freshness preservation of silky chicken products, comprising the following steps:

[0039] a. Pickling: After the skin and inner wall of the black-bone chicken body that have been killed and dehaired are smeared with homemade marinade, they are marinated at room temperature and vacuum for 1 hour at a vacuum of 0.02Mpa. After the marinating, rinse and drain with clean water. The preparation method of the self-made marinade is to take 10 parts of Jasmine jasminoides and mash them in parts by weight, then add 5 parts of salt, 3 parts of shredded ginger, 2 parts of licorice powder, and 2 parts of Angelica dahurica and mix them evenly. The weight ratio of homemade marinade to silky chicken is 1:100.

[0040]b. Blanching: Put the black-bone chicken into the perilla leaf mint water for blanching for 3 minutes. The preparation method of the perilla leaf mint water is to take 3 parts of perilla leaves, 3 parts of mint and 100 parts of water in...

Embodiment 2

[0045] A processing method for quality and freshness preservation of silky chicken products, comprising the following steps:

[0046] a. Pickling: After the skin and inner wall of the black-bone chicken body that have been killed and depilated are smeared with homemade marinade, they are marinated at room temperature and vacuum for 2 hours at a vacuum of 0.1Mpa. After marinating, rinse and drain with clean water. The preparation method of the self-made marinade is to take 20 parts of Jasmine jasminoides and mash them in parts by weight, then add 10 parts of salt, 5 parts of shredded ginger, 3 parts of licorice powder, and 5 parts of Angelica dahurica and mix evenly. The weight ratio of homemade marinade to silky chicken is 2:100.

[0047] b. Blanching: Put the black-bone chicken into the perilla leaf mint water for blanching for 5 minutes. The preparation method of the perilla leaf mint water is to take 10 parts of perilla leaves, 10 parts of mint and 200 parts of water in par...

Embodiment 3

[0052] A processing method for quality and freshness preservation of silky chicken products, comprising the following steps:

[0053] a. Marinating: Apply self-made marinade on the skin and inner wall of the silky chicken that has been killed and depilated, and then marinate for 1.5 hours at room temperature and vacuum at 0.06Mpa. After marinating, rinse and drain with water. The preparation method of the self-made marinade is to take 15 parts of Jasmine jasminoides and mash them in parts by weight, then add 7 parts of salt, 4 parts of shredded ginger, 3 parts of licorice powder, and 4 parts of Angelica dahurica and mix them evenly. The weight ratio of homemade marinade to silky chicken is 1.5:100.

[0054] b. Blanching: Put the black-bone chicken into the perilla leaf mint water for blanching for 4 minutes. The preparation method of the perilla leaf mint water is to take 7 parts of perilla leaves, 6 parts of mint and 150 parts of water in parts by weight. Put it into the pot...

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PUM

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Abstract

The invention relates to the field of food processing, in particular to a processing method for keep the quality and freshness of a black-bone chicken meat product. The method includes the following steps of firstly, pickling, wherein after a self-made pickling material is smeared on the surface of the body and the inner wall of the lumen of a killed black-bone chicken with the feathers removed, normal-temperature vacuum pickling is carried out, and after pickling is finished, the black-bone chicken is washed with clean water and drained off; secondly, blanching, wherein the black-bone chicken is put into perilla leaf mint water to be blanched for 3-5 min; thirdly, marinating, wherein a marinating material is wrapped with gauze and put at the bottom of a pot, the chicken is put into the pot with the body immersed in water, the water is heated to 95-98 DEG C, and then braising is carried out with soft fire with the braising temperature kept at 75-80 DEG C; fourthly, frying, wherein the braised black-bone chicken is bailed out, drained off, fried for 1-2 min at 85-90 DEG C in a vacuum mode and then taken out to be cooled; fifthly, packaging and sterilization, wherein vacuum packaging is carried out, and after vacuum packaging, sterilization is carried out with a pasteurization method. By means of the method, the quality and freshness of the black-bone chicken meat product can be kept, and the original rich nutrients of the black-bone chicken can be effectively preserved.

Description

[0001] 【Technical field】 [0002] The invention relates to the field of food processing, in particular to a processing method for quality and freshness of silky chicken products. [0003] 【Background technique】 [0004] According to modern medical research, black-bone chicken is rich in melanin, protein, B vitamins and other 18 kinds of amino acids and 18 kinds of trace elements, among which the content of niacin, vitamin E, phosphorus, iron, potassium and sodium is higher than that of ordinary chicken. Cholesterol and fat content is very low. The serum total protein and globulin content of black-bone chicken were significantly higher than that of common chicken. The amino acid contained in black-bone chicken is higher than that of ordinary chicken, and the iron content is also much higher than that of ordinary chicken. It is a tonic with extremely high nutritional value. Silky chicken is called "dark baby". Therefore, black-bone chicken is a good product for invigorating fat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L33/105
Inventor 简松明
Owner 广西河池市明达特种养殖专业合作社
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