Yellow chicken raw material production method applicable to Chinese food cooking mode and product

Abstract

The invention discloses a yellow chicken raw material production method applicable to a Chinese food cooking mode. The method comprises the following steps that the slaughtered and cleaned yellow chicken is shaped; acid discharge tenderization treatment is not performed; in warm water being 50 to 60 DEG C, water bath blanching enzyme deactivation is directly performed; the enzyme deactivation treatment time is 20 to 30 min. The processing method of cold fresh yellow chicken has the advantages that temperature reduction acid discharge and tenderization treatment are not performed in the processing process; the processing method can overcome the defect that water can be easily generated in the stir-frying and stewing process of the cold fresh yellow chicken; the steaming and boiling loss iseffectively reduced; the dish quality is high; the dry mouthfeel cannot be generated in the chewing process; in the product storage process, the water loss is little; the weight loss is little. The invention also provides a cold fresh yellow chicken product.

Description

technical field [0001] The invention relates to the field of food processing. More specifically, the invention relates to a method for producing yellow feather broiler raw materials suitable for Chinese food cooking. Background technique [0002] At present, the chilled yellow-feather broiler products have transplanted the production process of western white-feather broiler as a whole. The general process is: slaughter after passing the quarantine; put it in warm water for a short time to scald and remove the hair; open the poultry to take out the viscera; rinse and pre-wash with ice water. Cold cooling and deacidification; spray cleaning and air drying; grading packaging, transportation and sales under cold chain conditions. However, there is a sharp contradiction between this cold fresh yellow-feather broiler product and the traditional Chinese cooking requirements, which is mainly manifested in the fact that there is a tenderizing effect of the chicken in the processing ...

AI Technical Summary

Problems solved by technology

However, there is a sharp contradiction between this cold fresh yellow-feather broiler product and the traditional Chinese cooking requirements, which is mainly manifested in the fact that there is a tenderizing effect of the chicken in the processing of Western-style broiler chicken, which is continuously stimulated by the action of chicken endogenous cathepsin. The chicken fiber is degraded, and the muscle tissue is reduced to small pieces, so that the chicken tastes softer and easier to chew after being cooked (fried) in Western style

However, Chinese cooking generally adopts stewing and other methods. If the meat is too soft and tender, the chicken will not be chewy enough, and the meat will be pulverized and taste like chewy meat.

In addition, the tenderized chicken is seriously watery during the Chinese stewing process, which affects the cooking effect and the taste of the dishes.

Due to the above reasons, cold and fresh yellow feather broiler chickens cannot be accepted by consumers, and the demand of the masses for yellow feather broiler chickens is difficult to meet. The entire yellow feather broiler chicken industry has been greatly affected.

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