Processing method of low-purine chicken leisure food

Abstract

The invention discloses a processing method of a low-purine chicken leisure food, and relates to the technical field of food processing. The processing method comprises the following steps: S1, slicing; S2, adding Sichuan pickle fermentation liquor; S3, removing purine through ultrasonic-assisted treatment; S4, precooking; S5, draining; S6, deep-frying; S7, dicing and mixing the materials; S8, performing vacuum package; and S9, sterilizing and cooling. According to the invention, the purine substances in the chicken are removed by soaking the chicken in the Sichuan pickle fermentation liquor and adopting an ultrasonic-assisted treatment method. The processing method has the advantages that most purine substances in the chicken product can be effectively removed, and the removal rate of the purine substances reaches 92% or above; the ultrasonic-assisted treatment method can accelerate the diffusion speed of the Sichuan pickle fermentation liquor into the chicken and promote release of purine substances from cells, improves the purine removal speed and removal effect; the processing method is safe and reliable, can endow the product with special flavor, good flavor, good taste and low purine content.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of low-purine chicken snack food. Background technique [0002] Purine is a heterocyclic aromatic compound, an important component of nucleic acid in organisms, and a natural active alkaloid. Purine substances mainly include adenine, guanine, hypoxanthine and xanthine, and aquatic products, livestock and poultry meat and their By-products, beans and other foods generally contain high levels of purines. The purines obtained by the human body from food are seldom directly or indirectly used by the body, and almost all of them are converted into uric acid, which is then excreted from the body through the kidneys and other organs. The disorder of purine metabolism and the imbalance of excretion and production of uric acid will cause the concentration of serum uric acid in the body to increase, and even lead to the occurrence of some metabolic diseases, suc...

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Problems solved by technology

[0002] Purine is a heterocyclic aromatic compound, an important component of nucleic acid in organisms, and a natural active alkaloid. Purine substances mainly include adenine, guanine, hypoxanthine and xanthine, and aquatic products, livestock and poultry meat and their By-products, beans and other foods generally contain high levels of purines. The purines obtained by the human body from food are seldom directly or indirectly used by the body, and almost all of them are converted into uric acid, which is then excreted from the body through the kidneys and other organs. The disorder of purine metabolism and the imbalance of excretion and production of uric acid will cause the concentration of serum uric acid in the body to increase, and even lead to the occurrence of some metabolic diseases, such as hyperuricemia, cardiovascular and cerebrovascular diseases, and insulin resistance. Therefore, people Excessive intake of high-purine foods should be avoided. At the same time, how to reduce the content of purine in high-purine foods has become an important contemporary technical research topic

[0003] At present, the methods of purine removal researched at home and abroad include adsorption method, salting-out-adsorption method, external enzyme method, ultrasonic treatment method and microecological method. The types or properties of food are different, and the applicable purine substances removal methods are also different. Adsorption The method and salting-out-adsorption method are generally applicable to liquid materials, and the method of adding enzymes is currently mainly used in beer, and there are doubts about food safety in this method. Ultrasonic treatment has been widely used in plant foods such as soybeans. Application, the micro-ecological method is to degrade or remove purines by inoculating specific microorganisms in food. This type of method has broad research and application prospects. Aiming at the characteristics of high purine content (about 2000mg / Kg) in chicken, according to the characteristics of Sichuan pickles Microbial flora, physicochemical, and flavor characteristics, combined with the thermal, mechanical, and cavitation effects of ultrasonic waves, to explore a processing method for low-purine chicken snack food, reduce the content of purine in chicken, and improve the flavor and taste of the product at the same time , for this reason, we propose a kind of low-purine chicken leisure food processing method to solve the above problems

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