Preparation method of water-baked salt-baked chicken product
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A technology for baking salt and chicken in water is applied in the directions of food ingredients, food ultrasonic treatment, food ingredients as odor modifiers, etc. It can improve the type and content of flavor substances, improve the tenderness and texture characteristics of chicken, and be suitable for large-scale industrial production.
Inactive Publication Date: 2020-05-26
YANGZHOU UNIV
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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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Embodiment 1
[0033] Embodiment 1: Traditional water-baked salt-baked chicken processing method;
[0034]1. Trim and weigh the thawed chicken at 4°C, prepare the pickling liquid according to the weight of the chicken, the ratio of liquid to meat is 1:1, and the amount of sodium chloride added is 10%, and the added amount is calculated by the weight of the meat (that is, chlorine Sodium is 10% by weight of chicken).
[0035] 2. In the step 1, the ingredients of the pickling solution are: 0.05% of pepper juice, 0.08% of five-spice juice, 0.04% of ethyl maltol, 0.15% of sodium glutamate, 0.2% of sand ginger powder (that is, the pepper juice is 0.05% of the chicken weight %, spiced juice is 0.08% of chicken weight, ethyl maltol is 0.04% of chicken weight, sodium glutamate is 0.15% of chicken weight, sand ginger powder is 0.2% of chicken weight).
[0036] 3. Conditions for pickling in still water: temperature 4°C, pickling time 15 hours.
[0037] 4. Take out the marinated chicken, blanch until...
Embodiment 2
[0041] Embodiment 2: A water-baked salt-baked chicken product of the present invention and a preparation method thereof.
[0042] 1. Trim the thawed chicken at 4°C and weigh it. Prepare the marinade according to the weight of the chicken. The ratio of liquid to meat is 1:1. . Use intermittent tumbling, tumbling for 20 minutes, and rest for 10 minutes. The vacuum tumbling time was 10 hours respectively. Finish the chicken with a tumble marinade.
[0043] 2. The ingredients of the pickling solution described in step 1 are (by chicken weight): the addition of sodium chloride is 6%, and the addition of sodium tripolyphosphate is 0.35%; Zanthoxylum bungeanum juice 0.05%, five-spice juice 0.08%, B Base maltol 0.04%, sodium glutamate 0.15%, sand ginger powder 0.2%. (That is, the addition of sodium chloride is 6% of the weight of the chicken, the addition of sodium tripolyphosphate is 0.35% of the weight of the chicken; the pepper juice is 0.05% of the weight of the chicken, the f...
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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...
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Application Information
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