Novel salt roasted chicken production process and product

Abstract

The invention discloses a novel salt roasted chicken production process, which adopts a steam roasting method to produce salt roasted chicken, and comprises the following steps: step 1, preparing a pickling liquid: heating the pickling liquid to boil, keeping boiling for 20-40 minutes, and cooling for later use; (2) pickling: mixing the chicken with the pickling liquid cooled in the step (1) according to a mass ratio of 1: (2-4), placing the mixture in pulsation variable-pressure pickling equipment for pickling for 5-8 hours, and setting the vacuum pressure to be-50--80kPa, the pulsation ratio to be (2-3): 1 and the temperature to be 4-6 DEG C; the chicken pickled in the second step is placed in a superheated steam oven to be baked for 15 min to 25 min, the salt baked chicken is obtained, the superheated steam temperature is set to be 140 DEG C to 200 DEG C, and the steam flow is set to be 1 L / min to 3 L / min. The invention further claims to protect the salt roasted chicken product prepared by the production process provided by the invention. According to the method, the roasting time of the salt roasted chicken is remarkably shortened, meanwhile, the taste and flavor of the salt roasted chicken are improved, and industrial large-scale production of the salt roasted chicken is promoted.

Description

Technical Field

[0001] The present invention relates to the field of food processing, and more specifically, to a novel salt-baked chicken production process and product. Background Art

[0002] Salt-baked chicken is a product made by marinating and coloring the chicken, and then baking it until mature. It is deeply loved by consumers for its rich aroma and bright color. In the production of traditional salt-baked chicken, the processed chicken is usually wrapped in lotus leaves, sandpaper or tin foil, and then buried in a pile of coarse salt that has been fried to boiling hot. The thermal conductivity of the coarse salt is used to bake the raw materials until mature. For example, the invention patent with announcement number "CN116138404B Method for Preparing Salt-baked Chicken" discloses a method for preparing salt-baked chicken using a salt-baking process, including shaping the whole chicken and braising. The braised chicken is wrapped with 2 to 3 layers of gauze paper and then placed on a plate covered with coarse salt for baking. The salt-baking temperature is 99 to 101°C and the baking time is 1.8 to 2.2 hours. Now, there are also salt-baked chickens prepared using a water-baking process, in which the cooked and cooled chicken is put into a water-baking process. The chicken is put into the prepared salt-baked chicken flavored braising soup and water-baked. For example, in the invention patent with publication number "CN111194876A, a method for preparing a water-baked salt-baked chicken product", a method for preparing a salt-baked chicken using a water-baking process is disclosed, which includes marinating the raw materials, blanching the marinated chicken, and immediately transferring the chicken breast to an ultrasonic frying pot after the central temperature reaches 45-55°C. The ultrasonic frying pot is filled with braising liquid, and the chicken is marinated for 45 minutes at 85°C, with an ultrasonic frequency of 20kHz and an ultrasonic power of 400-800w. In the case of ultrasonic-assisted water-baking, the water-baking time needs to be 45 minutes or even longer. Whether salt-baking or water-baking is used, the baking process needs to be more than 45 minutes. In the absence of auxiliary means such as ultrasound, even longer baking time is required. The longer the baking time, the lower the production efficiency and the higher the cost. It is only suitable for production in small workshops and not suitable for industrial production. Summary of the invention

[0003] One object of the present invention is to provide a novel salt-baked chicken production process, which greatly shortens the baking time of the salt-baked chicken, improves the production efficiency of the salt-baked chicken, and at the same time improves the taste and flavor of the salt-baked chicken, which is conducive to promoting the industrial large-scale production of salt-baked chicken.

[0004] In order to achieve these purposes and other advantages according to the present invention, a novel salt-baked chicken production process is provided, comprising:

[0005] Step 1, preparing a pickling liquid: the pickling liquid comprises 4-5% salt, 0.4-0.6% galangal powder, 0.2-0.4% turmeric powder, 0.1-0.3% white pepper powder, 0.4-0.6% sugar, 0.1-0.3% star anise, 0.1-0.3% cinnamon, 0.1-0.3% bay leaf, 0.04-0.08% chili, 0.1-0.2% monosodium glutamate, 0.04-0.06% ethyl maltol and the balance of water, heating the pickling liquid to boiling and maintaining boiling for 20-40 minutes, cooling and setting aside;

[0006] Step 2, marinating: taking the white striped chicken and the marinating liquid cooled in step 1 at a mass ratio of 1:2-4, and placing them in a pulsating variable pressure marinating equipment for marinating for 5-8 hours, setting the vacuum pressure to -50--80 kPa, the pulsation ratio to 2-3:1, and the temperature to 4-6°C;

[0007] Step 3, steam baking: Place the chicken marinated in step 2 in a superheated steam oven and bake for 15 to 25 minutes to obtain salt-baked chicken. Set the superheated steam temperature to 140 to 200° C. and the steam flow rate to 1 to 3 L / min.

[0008] Preferably, the novel salt-baked chicken production process further comprises:

[0009] Cooling: air-cool the salt-baked chicken obtained in step 3 for 15 to 25 minutes, setting the cooling temperature to 4 to 6°C and the wind speed to 1 to 4 m / s;

[0010] Packaging: Vacuum pack the cooled salt-baked chicken.

[0011] Preferably, the pickling liquid comprises 4.5% salt, 0.5% galangal powder, 0.3% turmeric powder, 0.2% white pepper powder, 0.5% sugar, 0.2% star anise, 0.2% cinnamon, 0.2% bay leaf, 0.06% chili, 0.1% monosodium glutamate, 0.05% ethyl maltol and the remainder water.

[0012] Preferably, the white-striped chicken in step 2 is a chicken whose feathers and internal organs have been removed and cleaned.

[0013] Preferably, the center temperature of the chicken thigh meat of the salt-baked chicken baked in step three is 70-80°C.

[0014] Preferably, the cooled salt-baked chicken is vacuum-packed using a vacuum packaging machine, the pressure of the vacuum packaging machine is set to 0.01-0.2 kPa, the vacuuming time is 20-30 s, the heat sealing time is 2 s, and the cooling time after heat sealing is 4-6 s.

[0015] Preferably, the pickling process in the pulsating voltage-changing pickling equipment in step 2 includes:

[0016] First pickling stage: set the vacuum degree to -50-60 kPa, the pulsation ratio to 3:1, the temperature to 4-6°C, and the pickling time to 3-4 hours;

[0017] Second pickling stage: set the vacuum degree to -70-80 kPa, the pulsation ratio to 2:1, the temperature to 4-6°C, and pickle for 2-5 hours;

[0018] The present invention further claims protection for a salt-baked chicken product, wherein the salt-baked chicken product is produced by adopting the novel salt-baked chicken production process.

[0019] The present invention has at least the following beneficial effects:

[0020] In the novel salt-baked chicken production process provided by the present invention, white-striped chicken is vacuum-marinated with a specific marinade and then baked using a steam-baking process to obtain the salt-baked chicken, which greatly shortens the baking time, shortens the heat processing time of the salt-baked chicken, and improves the flavor, taste and color of the salt-baked chicken.

[0021] In the novel salt-baked chicken production process provided by the present invention, turmeric powder is added to the marinade, which not only ensures the coloring effect of the salt-baked chicken during the marinating process, but also inhibits the growth of microorganisms, plays a certain preservation effect, and ensures the flavor and color of the salt-baked chicken.

[0022] The novel salt-baked chicken production process provided by the present invention adopts an intermittent vacuum pickling method, wherein vacuum and normal pressure are alternately used for pickling in each pickling stage, which can destroy the perimysium and force the pickling fluid into the gaps of the muscle under pressure, thereby promoting the penetration of flavor precursors of a spice source into the chicken, thereby ensuring that during the steam-baking process, flavor precursors such as reducing sugars and amino acids in the chicken undergo Maillard reaction and lipid degradation reaction with precursors of the spice source, thereby generating the unique flavor of the salt-baked chicken.

[0023] In the novel salt-baked chicken production process provided by the present invention, other advantages, objectives and features will be partially reflected through the following description, and will also be partially understood by technicians in this field through research and practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 This is a physical picture of the salt-baked chicken prepared in Example 2 of the present invention;

[0025] Figure 2 This is a chromatogram of volatile flavor detection of salt-baked chicken prepared in Example 2 of the present invention. DETAILED DESCRIPTION

[0026] The present invention is further described in detail below in conjunction with specific embodiments so that those skilled in the art can implement the invention with reference to the description.

[0027] It should be understood that the terms such as “having”, “including” and “comprising” used herein do not exclude the existence or addition of one or more other elements or combinations thereof.

[0028] Example 1

[0029] Step 1, preparing a pickling liquid: the pickling liquid includes 4.5% salt, 0.5% galangal powder, 0.3% turmeric powder, 0.2% white pepper powder, 0.5% sugar, 0.2% star anise, 0.2% cinnamon, 0.2% bay leaf, 0.06% chili, 0.1% monosodium glutamate, 0.05% ethyl maltol and the balance water, heating the pickling liquid to boiling and maintaining boiling for 30 minutes, cooling and setting aside;

[0030] Step 2, marinating: take the white striped chicken and the marinating liquid cooled in step 1 at a mass ratio of 1:3, and place it in a pulsating variable pressure marinating equipment for marinating for 6 hours, set the vacuum degree to -70kPa~-80kPa, the pulsation ratio to 2:1 (the ratio of vacuum pressure holding time to normal pressure holding time is 2:1), and the temperature is 4°C;

[0031] Step 3, steam baking: Place the marinated chicken in step 2 in a superheated steam oven and bake for 20 minutes to obtain salt-baked chicken. Set the superheated steam temperature to 140°C and the steam flow rate to 2L / min.

[0032] Step 4, cooling: air-cool the salt-baked chicken obtained in step 3 for 20 minutes, setting the cooling temperature to 4°C and the wind speed to 3m / s;

[0033] Step 5, packaging: vacuum packing the cooled salt-baked chicken to obtain the salt-baked chicken product.

[0034] Example 2

[0035] Step 1, same as in Example 1;

[0036] Step 2, marinating: take the white striped chicken and the marinating liquid cooled in step 1 at a mass ratio of 1:3, and place it in a pulsating variable pressure marinating equipment for marinating for 6 hours, wherein, in the first marinating stage: set the vacuum degree to -50 to -60 kPa, the pulsation ratio to 3:1, the temperature to 4°C, and the marinating time to 3 hours; in the second marinating stage: set the vacuum degree to -70 to -80 kPa, the pulsation ratio to 2:1, the temperature to 4 to 6°C, and marinate for 3 hours;

[0037] Step 3, same as in Example 1;

[0038] Step 4: Same as in Example 1;

[0039] Step 5: Same as Example 1.

[0040] The actual picture of the salt-baked chicken obtained in Example 2 is as follows Figure 1The volatile flavor detection chromatogram is shown in Figure 2 shown.

[0041] like Figure 1 As shown, the salt-baked chicken obtained in Example 2 has uniform color, golden yellow surface, high brightness, no meaty smell, and rich salt-baked flavor. Figure 2 It can be seen that the volatile flavor substances detected in the salt-baked chicken obtained in Example 2 include eucalyptol, α-terpineol, linalool, 2-camphenol, benzaldehyde, E)-cinnamaldehyde, aromatic turmeric, 2-ethylidene-6-methyl-3,5-heptadienal, 2-methyl-6-(4-methyl-1,3-cyclohexadien-1-yl)2-hept-4-one, ethyl maltol, anethole, estragole, o-cymene, tetradecane, 4-methoxybenzaldehyde, butylated hydroxytoluene, 3,4-dihydro-4,4-dimethyl-2H-1-benzopyran-2-one, etc., among which the contents of volatile substances such as anethole, ethyl maltol, aromatic turmeric, eucalyptol, E)-cinnamaldehyde are relatively high.

[0042] Example 3

[0043] Step 1, preparing a pickling liquid: the pickling liquid includes 5% salt, 0.6% galangal powder, 0.4% turmeric powder, 0.3% white pepper powder, 0.6% sugar, 0.3% star anise, 0.3% cinnamon, 0.3% bay leaf, 0.08% chili, 0.2% monosodium glutamate, 0.06% ethyl maltol and the balance water, heating the pickling liquid to boiling and maintaining boiling for 40 minutes, cooling and setting aside;

[0044] Step 2, marinating: take the white striped chicken and the marinating liquid cooled in step 1 at a mass ratio of 1:4, and place it in a pulsating variable pressure marinating equipment for marinating for 8 hours, wherein, in the first marinating stage: set the vacuum degree to -50 to -60 kPa, the pulsation ratio to 3:1, the temperature to 4°C, and the marinating time to 3 hours; in the second marinating stage: set the vacuum degree to -70 to -80 kPa, the pulsation ratio to 2:1, the temperature to 6°C, and marinate for 5 hours;

[0045] Step 3: Steam-baking: Place the marinated chicken in step 2 in a superheated steam oven and bake for 15 minutes to obtain salt-baked chicken. Set the superheated steam temperature to 200°C and the steam flow rate to 3L / min.

[0046] Step 4, cooling: air-cool the salt-baked chicken obtained in step 3 for 25 minutes, setting the cooling temperature to 4°C and the wind speed to 4 m / s;

[0047] Step 5, packaging: vacuum packing the cooled salt-baked chicken to obtain the salt-baked chicken product.

[0048] Example 4

[0049] Step 1, preparing a pickling liquid: the pickling liquid includes 4% salt, 0.4% galangal powder, 0.2% turmeric powder, 0.1% white pepper powder, 0.4% sugar, 0.1% star anise, 0.1% cinnamon, 0.1% bay leaf, 0.04% chili, 0.1% monosodium glutamate, 0.04% ethyl maltol and the balance water, heating the pickling liquid to boiling and maintaining boiling for 20 minutes, cooling and setting aside;

[0050] Step 2, marinating: take the white striped chicken and the marinating liquid cooled in step 1 at a mass ratio of 1:2, and place it in a pulsating variable pressure marinating equipment for marinating for 5 hours. In the first marinating stage, the vacuum degree is set to -50 to -60 kPa, the pulsation ratio is 3:1, the temperature is 5°C, and the marinating time is 4 hours; in the second marinating stage, the vacuum degree is set to -70 to -80 kPa, the pulsation ratio is 2:1, the temperature is 4 to 6°C, and the marinating time is 1 hour;

[0051] Step 3: Steam-baking: Place the marinated chicken in step 2 in a superheated steam oven and bake for 25 minutes to obtain salt-baked chicken. Set the superheated steam temperature to 180°C and the steam flow rate to 1L / min.

[0052] Step 4, cooling: air-cool the salt-baked chicken obtained in step 3 for 15 minutes, setting the cooling temperature to 4°C and the wind speed to 1 m / s;

[0053] Step 5, packaging: vacuum packing the cooled salt-baked chicken to obtain the salt-baked chicken product.

[0054] Comparative Example 1

[0055] Step 1, preparing pickling liquid: the pickling liquid includes 4.5% salt, 0.5% galangal powder, 0.2% white pepper powder, 0.5% sugar, 0.2% star anise, 0.2% cinnamon, 0.2% bay leaf, 0.06% chili, 0.1% monosodium glutamate, 0.05% ethyl maltol and the balance water, heating the pickling liquid to boiling and maintaining boiling for 30 minutes, cooling and setting aside;

[0056] Step 2: Same as in Example 1;

[0057] Step 3, same as in Example 1;

[0058] Step 4: Same as in Example 1;

[0059] Step 5: Same as Example 1.

[0060] Comparative Example 2

[0061] Step 1, preparing a marinade: using the marinade disclosed in the invention patent with publication number CN111194876A and name of a preparation method for water-baked and salt-baked chicken products, the marinade ingredients are sodium chloride, sodium tripolyphosphate, pepper juice, five-spice juice, ethyl maltol, sodium glutamate, and galangal powder, sodium chloride, sodium tripolyphosphate, pepper juice, five-spice juice, ethyl maltol, sodium glutamate, and galangal powder are added into water and mixed to prepare the marinade, wherein: sodium chloride is 4% of the weight of the chicken, sodium tripolyphosphate is 0.25% of the weight of the chicken, pepper juice is 0.02% of the weight of the chicken, five-spice juice is 0.05% of the weight of the chicken, ethyl maltol is 0.02% of the weight of the chicken, sodium glutamate is 0.10% of the weight of the chicken, and galangal powder is 0.10% of the weight of the chicken;

[0062] Step 2: Same as in Example 1;

[0063] Step 3, same as in Example 1;

[0064] Step 4: Same as in Example 1;

[0065] Step 5: Same as Example 1.

[0066] Comparative Example 3

[0067] Step 1, same as in Example 1;

[0068] Step 2, marinating: mix the white-striped chicken and the marinating liquid cooled in step 1 at a mass ratio of 1:3, and marinate at room temperature and pressure for 6 hours;

[0069] Step 3, same as in Example 1;

[0070] Step 4: Same as in Example 1;

[0071] Step 5: Same as Example 1.

[0072] Comparative Example 4

[0073] Step 1, same as in Example 1;

[0074] Step 2: Same as in Example 1;

[0075] Step 3, salt-baking: Wrap the marinated chicken in step 2 with salt-baking paper and place it in the fried salt for salt-baking for 15 minutes. Check that the salt-baked chicken is not cooked, and continue salt-baking for 30 minutes until the salt-baked chicken is cooked;

[0076] Step 4: Same as in Example 1;

[0077] Step 5: Same as Example 1.

[0078] Comparative Example 5

[0079] The salt-baked chicken is prepared by a traditional salt-baking method, and the salt-baked chicken is prepared by a preparation method disclosed in an invention patent with publication number CN116138404B and name of a preparation method for salt-baked chicken.

[0080] Comparative Example 6

[0081] The salt-baked chicken is prepared by a water-baking method, and the salt-baked chicken is prepared by a preparation method disclosed in an invention patent with publication number CN111194876A and name of a preparation method for a water-baked salt-baked chicken product.

[0082] The salt-baked chickens obtained in Examples 1 to 4 and Comparative Examples 1 to 6 were subjected to sensory evaluation. The sensory evaluation panel consisted of 10 members who had undergone sensory training. The chicken breasts of the salt-baked chickens obtained in Examples 1 to 4 and Comparative Examples 1 to 6 were cut into 2 cm × 2 cm × 1 cm chicken breasts with skin for sensory evaluation. The sensory evaluation standards are shown in Table 1.

[0083] Table 1 Sensory evaluation standard of salt-baked chicken

[0084]

[0085] The sensory evaluation results of the salt-baked chickens obtained in Examples 1 to 4 and Comparative Examples 1 to 6 are shown in Table 2.

[0086] Table 2 Sensory evaluation results of salt-baked chicken

[0087]

[0088] The difference between Example 1 and Example 2 is that Example 2 adopts the preferred gradient vacuum pickling method of the present application during the pickling process; relative to Example 2, the pickling material used in Comparative Example 1 does not contain turmeric powder; relative to Example 2, Comparative Example 2 only uses the existing disclosed pickling material for pickling; relative to Example 2, Comparative Example 3 only uses the pickling process at normal temperature and pressure in the pickling step; relative to Example 2, Comparative Example 4 only uses the existing disclosed salt-baking method in the baking step; Comparative Example 5 uses the existing disclosed salt-baking method to prepare salt-baked chicken; Comparative Example 6 uses the existing disclosed water-baking method to prepare salt-baked chicken. Different lowercase letters in the table indicate significant differences, i.e., P<0.05. It can be seen from the data in Table 2 that the sensory scores of Examples 1 to 4 are significantly higher than those of Comparative Examples 1 to 6, wherein Example 2, as a preferred embodiment of the present application, adopts a gradient vacuum pickling method during the pickling process, and the sensory evaluation of the salt-baked chicken prepared therefrom is significantly improved relative to the salt-baked chicken prepared in Example 1. It can be seen from the sensory evaluation results of the salt-baked chicken prepared in Examples 1 to 4 that the sensory evaluation of the salt-baked chicken prepared in Examples 2 to 3 is improved relative to that of the salt-baked chicken prepared in Example 1, which further demonstrates that the use of a gradient vacuum pickling method during the pickling process is beneficial to improving the sensory evaluation results.

[0089] Among the multiple comparative examples, the sensory evaluation of the salt-baked chicken prepared in comparative example 3 is the lowest. The pickling method at normal temperature and pressure is adopted. Even if the pickling liquid and steam-baking baking process provided in the present application are adopted, the sensory evaluation of the salt-baked chicken prepared by it is significantly lower than that of the salt-baked chicken prepared in Example 2; Comparative example 1 adopts the vacuum pickling process and steam-baking baking process provided in the present application, but its pickling liquid lacks turmeric powder compared with the pickling liquid provided in the present application. The sensory evaluation of the salt-baked chicken prepared in comparative example 1 also shows a downward trend compared with the salt-baked chicken prepared in Example 2. This is because turmeric powder not only ensures the coloring effect of the salt-baked chicken during the pickling process, but also inhibits the growth of microorganisms, plays a certain preservation effect, ensures the flavor and color of the salt-baked chicken, and thus has a higher sensory evaluation; Comparative example 2 also adopts the vacuum pickling process and steam-baking baking process provided in the present application, but its pickling liquid lacks turmeric powder. The existing marinating materials are used, and the sensory evaluation of the salt-baked chicken prepared in Comparative Example 2 also shows a downward trend compared with the salt-baked chicken prepared in Example 2, and the downward trend is greater than that of the salt-baked chicken prepared in Comparative Example 1; Comparative Example 4 uses the marinating liquid and marinating process provided in the present application, but the baking process adopts the traditional salt-baking process. The sensory evaluation of the salt-baked chicken prepared in Comparative Example 1 also shows a downward trend compared with the salt-baked chicken prepared in Example 2, and the downward trend is greater than that of Comparative Example 1 and the salt-baked chicken prepared in the comparative example. It can be seen that, compared with the composition of the marinating materials, the difference in baking process has a greater impact on the sensory evaluation of the salt-baked chicken. It can be seen from the sensory evaluation results of the salt-baked chicken prepared in Comparative Examples 1 to 4 and Example 2 that the process for producing salt-baked chicken by steam baking provided in the present application includes a marinating liquid preparation process, a vacuum marinating process and a steam baking process, and none of the three is indispensable and cannot be replaced.

[0090] Comparative Examples 5 and 6 are both obtained using the existing salt-baked chicken preparation method, wherein the baking time of Comparative Example 5 is 2 hours, Comparative Example 6 is baked for 45 minutes on the basis of microwave assistance, and the baking time of Example 2 is 20 minutes. The sensory evaluation of the salt-baked chicken prepared in Comparative Examples 5 and 6 is significantly lower than the sensory evaluation result of the salt-baked chicken prepared in Example 2. It can be seen that the new salt-baked chicken production process provided in the present application greatly shortens the baking time. Even on the basis of shortening the baking time, the prepared salt-baked chicken still obtains a higher sensory evaluation.

[0091] The volatile flavor substances of the salt-baked chicken obtained in Example 1, Example 2 and Comparative Example 6 were further tested, and the results are shown in Table 3.

[0092] Table 3 Volatile flavor substances content of salt-baked chicken

[0093]

[0094] Table 3 (Continued)

[0095]

[0096] Note: “-” means not detected.

[0097] The compound numbers are as follows: 1, 1-cyclohexyl-2-butene-1-ol (c, t); 2, 1-octen-3-ol; 3, eucalyptol; 4, α-terpineol; 5, terpinene-4-ol; 6, linalool; 7, 2-terpinenol; 8, benzaldehyde; 9, E)-cinnamaldehyde; 10, 3,5-heptadienal, 2-ethylidene-6-methyl-; 11, (E,E)-2,4-nonadienal; 12, (E)-2-octenal; 13, benzaldehyde, 4-ethyl-; 14, nonanal; 15, argentin; 16, 2-methyl-6-(4-methyl-1,3-cyclohexadien-1-yl )2-hept-4-one; 17, eugenol; 18, ethyl maltol; 19, anethole; 20, estragole; 21, o-cymene; 22, tetradecane; 23, 4-methoxybenzaldehyde; 24, butylated hydroxytoluene; 25, ethyl 4-(ethoxy)-2-oxobut-3-enoate; 26, formic acid, 3-methylpentyl ester; 27, 2-propenoic acid, 3-phenyl, ethyl ester; 28, 2H-1-benzopyran-2-one, 3,4-dihydro-4,4-dimethyl-; 29, 2-propanone, 1-(4-methoxyphenyl); 30, α-piperene; 31, 2-pentyl-furan.

[0098] From the data in Table 3, it can be seen that the volatile flavor substances of the salt-baked chicken prepared in Example 1 and Example 2 are not much different. It can be seen that the salt-baked chicken prepared by the novel salt-baked chicken production process provided by the present invention has good stability and is conducive to the promotion of industrial production of salt-baked chicken. The volatile compounds with OAV>1 in Example 1 and Example 2 include eucalyptol, α-terpineol, linalool, benzaldehyde, E)-cinnamaldehyde, ethyl maltol, anethole, estragole, o-cymene, tetradecane, 4-methoxybenzaldehyde and butylated hydroxytoluene, wherein the volatile compounds with OAV>10 in Example 1 and Example 2 include eucalyptol, linalool, E)-cinnamaldehyde, ethyl maltol, anethole, estragole, o-cymene, 4-methoxybenzaldehyde and butylated hydroxytoluene, a total of 9 kinds. The above-mentioned key flavor substances include alcohol substances produced by fat oxidation reaction, fatty aldehyde substances generated by fat oxidation degradation, and hydrocarbon substances formed by uniform splitting of fatty acid alkoxy free radicals. The volatile compounds with OAV>1 in Comparative Example 6 include (E,E)-cinnamaldehyde, (E,E)-2,4-nonadienal, (E)-2-octenal, benzaldehyde, nonanal, eugenol, ethyl maltol and 2-pentyl-furan, among which the volatile compounds with OAV>10 in Comparative Example 6 include (E,E)-2,4-nonadienal, (E)-2-octenal, nonanal, eugenol and 2-pentyl-furan, totaling 5 types. It can be seen that the salt-baked chicken prepared by the novel salt-baked chicken production process provided by the present invention has a number of key flavor substances that significantly exceeds the number of key flavor substances in the salt-baked chicken prepared by the water-baking method.

[0099] The texture of the salt-baked chicken prepared in Example 2 was measured, and the results are shown in Table 4.

[0100] Table 4 Results of texture determination of salt-baked chicken

[0101]

[0102] As shown in Table 4, the texture of chicken is affected by the moisture in the meat, multiple protein muscle fibers and their interactions. In the preparation process of salt-baked chicken, myofibrillar protein denaturation, contraction and coagulation, thermal deformation of collagen, and reduced moisture content increase the hardness of salt-baked chicken relative to the hardness of raw chicken. The hot-soluble collagen gradually dissolves to form gelatin, and myofibrillar protein absorbs water and swells, which increases the elasticity of salt-baked chicken relative to the elasticity of raw chicken. The increase in chicken hardness and elasticity together causes the increase in chewiness. The salt-baked chicken prepared in Example 2 has suitable hardness, elasticity, cohesion and chewiness, supports secondary processing operations such as microwave heating and oven heating, and further lays the foundation for the industrial production of salt-baked chicken. The hardness, elasticity, cohesion and chewiness data of the salt-baked chicken prepared in Example 1 and Examples 3 to 4 are not much different, which further proves that the salt-baked chicken prepared by the steam-baked method for producing salt-baked chicken provided in this application has good stability and is suitable for industrial promotion.

[0103] As described above, according to the present invention, the present invention at least includes the following beneficial effects:

[0104] In the novel salt-baked chicken production process provided by the present invention, white-striped chicken is vacuum-marinated with a specific marinade, which, on the one hand, effectively removes fishy smell and inhibits acidity, thereby extending the food shelf life of the salt-baked chicken, and on the other hand, improves the flavor of the salt-baked chicken. More importantly, it cooperates with the steam-baking process to shorten the baking time of the salt-baked chicken.

[0105] In the novel salt-baked chicken production process provided by the present invention, turmeric powder is added to the marinade, which not only ensures the coloring effect of the salt-baked chicken during the marinating process, but also inhibits the growth of microorganisms, plays a certain preservation effect, and ensures the flavor and color of the salt-baked chicken;

[0106] The novel salt-baked chicken production process provided by the present invention adopts an intermittent vacuum pickling method, and each pickling stage adopts vacuum and normal pressure alternating pickling, while destroying the perimysium, the pickling fluid is pressed into the gap of the muscle under pressure, and the flavor precursor substances of the spice source are deeply embedded in the chicken, ensuring that during the steam-baking process, the flavor precursor substances such as reducing sugars and amino acids in the chicken and the precursor substances of the spice source undergo Maillard reaction and lipid degradation, etc., thereby ensuring the unique flavor of the salt-baked chicken;

[0107] The novel salt-baked chicken production process provided by the present invention adopts a combination of a specific marinating liquid, a vacuum marinating process and a steam-baking baking process, which greatly shortens the baking time and improves the flavor, taste and color of the salt-baked chicken.

[0108] The number of equipment and processing scale described here are used to simplify the description of the present invention. The application, modification and variation of the novel salt-baked chicken production process and salt-baked chicken product of the present invention are obvious to those skilled in the art.

[0109] Although the embodiments of the present invention have been disclosed as above, they are not limited to the applications listed in the specification and the implementation modes, and they can be fully applied to various fields suitable for the present invention. For those familiar with the art, additional modifications can be easily implemented. Therefore, without departing from the general concept defined by the claims and the scope of equivalents, the present invention is not limited to the specific details and the illustrations shown and described herein.

Claims

1. A novel salt-baked chicken production process, characterized in that: include: Step 1, preparing a pickling liquid: the pickling liquid comprises 4-5% by mass of salt, 0.4-0.6% of galangal powder, 0.2-0.4% of turmeric powder, 0.1-0.3% of white pepper powder, 0.4-0.6% of sugar, 0.1-0.3% of star anise, 0.1-0.3% of cinnamon, 0.1-0.3% of bay leaf, 0.04-0.08% of chili, 0.1-0.2% of monosodium glutamate, 0.04-0.06% of ethyl maltol and the balance of water, heating the pickling liquid to boiling and maintaining boiling for 20-40 minutes, cooling and setting aside; Step 2, marinating: taking the white striped chicken and the marinating liquid cooled in step 1 at a mass ratio of 1:2-4, and placing them in a pulsating variable pressure marinating equipment for marinating for 5-8 hours, setting the vacuum pressure to -50--80 kPa, the pulsation ratio to 2-3:1, and the temperature to 4-6°C; Step 3, steam baking: Place the chicken marinated in step 2 in a superheated steam oven and bake for 15 to 25 minutes to obtain salt-baked chicken. Set the superheated steam temperature to 140 to 200° C. and the steam flow rate to 1 to 3 L / min.

2. The novel salt-baked chicken production process according to claim 1, characterized in that: Also includes: Cooling: air-cool the salt-baked chicken obtained in step 3 for 15 to 25 minutes, setting the cooling temperature to 4 to 6°C and the wind speed to 1 to 4 m / s; Packaging: Vacuum pack the cooled salt-baked chicken.

3. The novel salt-baked chicken production process according to claim 2, characterized in that: The pickling liquid comprises 4.5% of salt, 0.5% of sand ginger powder, 0.3% of turmeric powder, 0.2% of white pepper powder, 0.5% of sugar, 0.2% of star anise, 0.2% of cinnamon bark, 0.2% of bay leaf, 0.06% of chili, 0.1% of monosodium glutamate, 0.05% of ethyl maltol and the balance of water.

4. The novel salt-baked chicken production process according to claim 2, characterized in that: The white-striped chicken described in step 2 is a chicken that has been cleaned after the feathers and internal organs have been removed.

5. The novel salt-baked chicken production process according to claim 2, characterized in that: The center temperature of the chicken thigh meat of the salt-baked chicken baked in step 3 is 70-80°C.

6. The novel salt-baked chicken production process according to claim 2, characterized in that: The cooled salt-baked chicken is vacuum-packaged using a vacuum packaging machine, the pressure of the vacuum packaging machine is set to 0.01-0.2 kpa, the vacuuming time is 20-30 seconds, the heat sealing time is 2 seconds, and the cooling time after heat sealing is 4-6 seconds.

7. The novel salt-baked chicken production process according to claim 2, characterized in that: The pickling process in the pulsating voltage-changing pickling equipment in step 2 includes: First pickling stage: set the vacuum degree to -50-60 kPa, the pulsation ratio to 3:1, the temperature to 4-6°C, and the pickling time to 3-4 hours; Second pickling stage: set the vacuum degree to -70~-80kPa, the pulsation ratio to 2:1, the temperature to 4~6℃, and pickle for 2~5h.

8. A salt-baked chicken product, characterized in that: The salt-baked chicken product is produced by adopting the novel salt-baked chicken production process described in any one of claims 1 to 7.

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