Preparation method of water-baked salt-baked chicken product

Abstract

The invention relates to a processing method of a salt-baked chicken product, which comprises the following steps: 1) pickling: trimming and weighing chicken thawed at 4 DEG C, and preparing a pickling solution according to the weight of the chicken, wherein the ratio of the pickling solution to the chicken is 1: 1; putting the pickling liquid and the chicken into a tumbling machine for vacuum tumbling for 5-15 hours to finish tumbling and pickling of the chicken; (2) taking out the chicken rolled, kneaded and pickled in the step (1); blanching until the center temperature of the chicken breast reaches 50 DEG C, then immediately transferring into an ultrasonic decocting pot, meanwhile, putting marinating liquid into a ultrasonic decocting pot, and under the condition that the temperature is 85 DEG C and the ultrasonic frequency is 20 kHz, carrying out assisted boiling by adopting 400-800 W ultrasonic waves until the center temperature of the chicken breast reaches 80 DEG C; and 3) cooling and vacuum packaging: cooling the chicken boiled in the step 2) with ice water, and performing vacuum packaging to obtain the water-baked salt-baked chicken product. The production process is simple, standardized and large-scale production is facilitated, the production time is greatly shortened, and the method has very wide prospects and values.

Description

technical field [0001] The invention relates to a processing method of a salt-baked chicken product, belonging to the field of food processing. Background technique [0002] Salt-baked chicken is a traditional food with a long history and is popular with consumers. The traditional method of salt-baked chicken is first to kill live chickens and eviscerate / thaw frozen chickens, then blanch them, marinate them, and finally braise the chickens with cooked coarse salt. These traditional practices have a unique flavor. But there are the following defects: (1) the salt content of the finished product is high, and the mouthfeel is too salty; (2) the flavor of the finished product is not uniform inside and outside, and the quality is unstable; (3) the production process is complicated and inefficient, and the continuous, large-scale, Industrialized production; (4) There are relatively large food safety hazards in the traditional production process, and quality problems are prone to...

AI Technical Summary

Problems solved by technology

But there are the following defects: (1) the salt content of the finished product is high, and the mouthfeel is too salty; (2) the flavor of the finished product is not uniform inside and outside, and the quality is unstable; (3) the production process is complicated and inefficient, and the continuous, large-scale, Industrialized production; (4) The traditional production process has great food safety hazards and is prone to quality problems

[0005] The traditional processing method has the disadvantages of long curing time, large amount of salt used, large randomness, unstable product quality, and no guarantee of hygiene and safety, which seriously affects the development and growth of the traditional salt-baked chicken industry.

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