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Preparation method of novel sauce stewed chicken meat

A chicken and sauce brine technology, which is applied in gas-containing food ingredients, food ultrasonic treatment, food processing, etc., can solve the problems of restricting the efficiency of brine making, long time of braising, and incomplete utilization of key aroma components, etc., so as to improve the extraction rate, The effect of improving the taste effect

Pending Publication Date: 2021-05-28
ANHUI AGRICULTURAL UNIVERSITY
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  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

In the process of stewing, the spices are usually marinated three times and then discarded for use. However, the spices still have a certain fragrance at this time, indicating that the key aroma components in the spices are still not fully utilized. Preliminary studies have found that 10-20% of the spices still remain after stewing. % of essential oil components
At the same time, in order to improve the taste effect, the stewed time is usually 4-12 hours, which seriously restricts the stewed efficiency
Therefore, in the process of traditional stewed chicken processing, the problems of incomplete use of spices and long stewed time are common problems that restrict the quality and efficiency of sauced stewed products

Method used

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  • Preparation method of novel sauce stewed chicken meat
  • Preparation method of novel sauce stewed chicken meat

Examples

Experimental program
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preparation example Construction

[0022] refer to figure 1 and figure 2 A kind of preparation method of novel sauce marinated chicken comprises the following steps:

[0023] (1) Selection of raw materials: choose fresh live chickens, slaughtered, eviscerated, cleaned and matured chickens (the weight of the chickens should be 1kg) or frozen chickens as raw materials.

[0024] (2) Marinating: Prepare the marinating liquid, configure according to the ratio of water: baking soda: salt: trehalose = 100:0.5:1:0.5, put the cleaned chicken into the marinating liquid, and marinate at a temperature of 5-10 ℃, pickling time 12h.

[0025] (3) Frying: Drain the marinated chicken, and evenly coat it with sugar water. The ratio of sugar water is honey: water = 1:3. The frying temperature is 170-190°C, and fry for 1-2min.

[0026] (4) Air-drying: the fried chicken is dried at 30-40° C. for 10 hours, and the yield is controlled at 67%.

[0027] (5) Braised:

[0028] a. Extracting essential oils of spices: Grind star ani...

Embodiment 2

[0034] A kind of preparation method of novel sauce marinated chicken comprises the following steps:

[0035] (1) Selection of raw materials: choose fresh live chickens, slaughtered, eviscerated, cleaned and matured chickens (the weight of the chickens should be 1kg) or frozen chickens as raw materials.

[0036] (2) Marinating: Prepare the marinating liquid, configure according to the ratio of water: baking soda: salt: trehalose = 100:1:1:0.5, put the cleaned chicken into the marinating liquid, and marinate at a temperature of 5-10 ℃, pickling time 24h.

[0037] (3) Frying: Drain the marinated chicken, and evenly coat it with sugar water. The ratio of sugar water is honey: water = 1:3. The frying temperature is 170-190°C, and fry for 1-2min.

[0038] (4) Air-drying: the fried chicken is dried at 30-40° C. for 12 hours, and the yield is controlled at 65%.

[0039] (5) Braised:

[0040] a. Extracting essential oils of spices: Grind star anise, Chinese prickly ash, angelica da...

Embodiment 3

[0046] A kind of preparation method of novel sauce marinated chicken comprises the following steps:

[0047] (1) Selection of raw materials: choose fresh live chickens, butchered, eviscerated, washed and matured chickens (the weight of bare chickens is preferably 1kg) or frozen chickens as raw materials.

[0048] (2) Marinating: Prepare the marinating liquid, configure according to the ratio of water: baking soda: salt: trehalose = 100:1:1:1, put the cleaned chicken into the marinating liquid, and marinate at a temperature of 5-10 ℃, pickling time 20h.

[0049] (3) Frying: Drain the marinated chicken, and evenly coat it with sugar water. The ratio of sugar water is honey: water = 1:3. The frying temperature is 180°C, and fry for 1-2 minutes.

[0050] (4) Air-drying: Dry the fried chicken at 30-40° C. for 8 hours, and the yield is controlled at 70%.

[0051] (5) Braised:

[0052] a. Extracting essential oils of spices: Grind star anise, Chinese prickly ash, angelica dahuric...

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Abstract

The invention discloses a preparation method of novel sauce stewed chicken, and belongs to the field of food. The method comprises the following steps: (1) selecting of raw materials; (2) pickling: pickling the chicken in a pickling solution containing baking soda and trehalose; (3) frying; (4) air drying: drying the chicken at 30-40 DEG C for 8-12 hours; (5) marinating: firstly extracting spice essential oil by adopting supercritical carbon dioxide, then adding the spice essential oil into marinating soup, and performing marinating in combination with ultrasonic-stewing for 20 minutes under the ultrasonic power of 500-800W and the temperature of 90-99 DEG C; after the ultrasonic stewing is finished, performing stewing for 2-4 hours; (6) modified atmosphere packaging. According to the method, stable nano-channels are formed in muscles through pickling, deep-frying and air drying, stable nano-emulsion is formed through ultrasonic stewing of spice essential oil, the flavor adsorption capacity of the product is improved through capillary action force, and the flavor strength of the product is remarkably improved. In addition, the method further improves the utilization rate of spices and shortens the marinating hot processing time.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a preparation method of a novel sauce-marinated chicken product. Background technique [0002] Among traditional meat products in China, stewed and sauced products have a long history, and classic products handed down such as the traditional four famous chickens are timeless. In addition, the market share of sauced and braised meat products is high, and about 5,000 tons of sauced and braised meat products are consumed by consumers every year. In the traditional processing of the Four Famous Chickens, the chicken is fried, colored, marinated, and then packaged for sale. In the process of stewing, the spices are usually marinated three times and then discarded for use. However, the spices still have a certain fragrance at this time, indicating that the key aroma components in the spices are still not fully utilized. Preliminary studies have found that 10-20% of the spices still rem...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/70A23L13/40A23L5/10
CPCA23L13/50A23L13/72A23L13/428A23L5/15A23L5/11A23V2002/00A23V2300/44A23V2300/48A23V2300/14A23V2300/10A23V2250/1614A23V2250/636A23V2250/11
Inventor 戚军张文文章翔飞徐颖贾传康彭雅琳严慧敏熊国远
Owner ANHUI AGRICULTURAL UNIVERSITY
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