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Standardized processing method of instant chicken dish

A processing method and chicken technology, applied in food science, food heat treatment, food ultrasonic treatment and other directions, can solve the problems of chicken nuggets flavor loss, short shelf life, easy deterioration, etc. Taste, the effect of simplifying the process

Inactive Publication Date: 2018-10-16
ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this invention does not vacuum pack and sterilize the chicken, the shelf life is short, and it is easy to deteriorate after long-term placement, and the invention cooks the chicken nuggets for many times. During the cooking process, the original flavor of the chicken nuggets is lost and the taste is relatively weak Difference

Method used

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  • Standardized processing method of instant chicken dish
  • Standardized processing method of instant chicken dish
  • Standardized processing method of instant chicken dish

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A kind of standardized processing method of instant chicken dish, concrete operation steps are as follows:

[0037] (1) Pretreatment: Rinse chilled fresh chicken with slightly acidic electrolyzed water with a pH of 6.0 to 6.4 for 1 minute, and drain for 10 minutes for later use;

[0038] (2) Preparation of seasoning powder: Ginger, Chinese prickly ash, star anise, dried chili, dried tangerine peel according to mass ratio are 0.5:0.1:0.05:0.5:1 and use liquid nitrogen freezing pulverizer to beat into powdery mixture, namely seasoning powder A; The scallions and xuelihong are ground into a powdery mixture using the liquid nitrogen freezing grinder according to the mass ratio of 1:1, which is the seasoning powder B;

[0039] (3) Preparation of marinade: mix the seasoning powder B obtained in step (2) with egg white, place in a blender and stir for 2min, the rotating speed is 150r / min, and the mass ratio of the seasoning powder B to egg white is 1 :9, obtain additive Ⅰ;

...

Embodiment 2

[0044] A kind of standardized processing method of instant chicken dish, concrete operation steps are as follows:

[0045] (1) Pretreatment: thaw the frozen chicken naturally in a thawing room at 6°C, rinse with slightly acidic electrolyzed water with a pH of 6.0-6.4 for 2 minutes, and drain for 12 minutes for later use;

[0046] (2) Preparation of seasoning powder: Ginger, Chinese prickly ash, star anise, dried chili, dried tangerine peel according to the mass ratio of 0.7: 0.1: 0.08: 1: 1 are ground into a powdery mixture using a liquid nitrogen freezing grinder, which is seasoning powder A; The scallions and xuelihong are ground into a powder mixture using the liquid nitrogen freezing grinder according to the mass ratio of 1:1.3, which is seasoning powder B;

[0047] (3) Preparation of marinade: mix the seasoning powder B obtained in step (2) with egg white, place in a blender and stir for 3 minutes, the rotating speed is 180r / min, and the mass ratio of the seasoning powder...

Embodiment 3

[0052] A standardized processing method for instant chicken dishes, the specific operation steps are the same as in Example 2, but different from Example 2, in this example, in step (2), ginger, Chinese prickly ash, star anise, dried chili , The mass ratio of tangerine peel is 0.7:0.2:0.1:1.5:2. In seasoning powder B, the weight ratio of scallions: xuelihong is 1:1.5.

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Abstract

The invention provides a standardized processing method for an instant chicken dish, and belongs to the technical field of food processing. The standardized processing method includes the following operating steps: pretreatment, flavoring powder preparation, pickling agent preparation, rolling-kneading type pickling and vacuum packaging. Chicken is used as the main ingredient, and is subjected torolling-kneading type pickling combined with the flavouring powder and the pickling agent, vacuum packaging and high-pressure sterilization. The invention adopts the sterilization technology with slightly acidic electrolytic water from the source of raw materials to ensure the safety of the raw materials, and ingeniously uses the vacuum packaging sterilization technology and high-temperature and high-pressure steam sterilization technology, so that the standardized processing method is convenient, safe and highly-efficient, capable of improving the meat texture and mouthfeel, retaining the original flavor of chicken without needing the traditional stir-frying and stewing processes and retaining the original active ingredients and nutritional value of the raw materials by blending with theflavorings. The instant chicken dish is fine and smooth in meat texture and unique in flavor.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a standardized processing method for instant chicken dishes. Background technique [0002] The meat industry is the largest food industry in my country, accounting for 13% of the total output value of the food industry. Due to its high protein, low cholesterol, low fat and low calorie characteristics, chicken has become a high-quality animal protein source generally accepted by consumers all over the world. Compared with pigs and cattle, broilers have the advantages of short feeding cycle, high feed conversion rate, high degree of automation in feeding and processing, and are also the most economical source of animal protein. According to statistics from the United States Department of Agriculture, the world's chicken production has maintained a steady growth, from 61.08 million tons in 2004 to 86.34 million tons in 2014. In 2014, China's chicken consumption ranked first...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/70A23L13/40A23L31/00A23L5/20
CPCA23V2002/00A23L5/27A23L13/424A23L13/428A23L13/50A23L13/72A23L31/00A23V2200/15A23V2250/18A23V2300/48A23V2300/24
Inventor 白艳红栗俊广刘骁李可何向丽望运滔柳红莉康超娣罗晓宇罗子君
Owner ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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