Batch processed chicken pre-cooked dish and processing method thereof

Abstract

The present invention discloses a batch-processed chicken pre-cooked dish and a processing method thereof, belonging to the field of food processing technology. The pre-cooked dish is made from chicken breast as the main raw material, and is prepared in combination with a composite brine, an impregnation seasoning liquid, a sour jujube kernel soup tonic seasoning liquid, and a specific smoking fuel. The composite brine contains ingredients such as 65-68 parts of water, 7-8 parts of salt, and 6-10 parts of white sugar; and the flavor contains ingredients such as 70-80 parts of water and 0.3-0.6 parts of natural spice extract. The processing method comprises: after the raw meat is quickly frozen, it is smoked and thawed with tea extraction waste residue, vacuum dynamic salting treatment, mixed adsorption of starch and activated carbon powder, apple wood-pine wood smoking, gradient heating and maturation, sour jujube kernel soup soaking, ultrasonic assisted seasoning, and finally CO2 / N2 mixed gas replacement packaging and high-voltage electrostatic field assisted quick freezing. The present invention optimizes the formula and process to make the product have excellent tenderness, flavor and shelf life, and is suitable for industrial production.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a batch-processed chicken pre-prepared dish and its processing method. Background Technology

[0002] Chicken, as a high-protein, low-fat food, is rich in essential amino acids, minerals, and vitamins, and is easy to cook. Therefore, ready-made chicken dishes are highly popular with consumers. However, existing ready-made chicken dishes generally suffer from problems such as dry meat, excessive water release after reheating, and significant loss of flavor compounds. Traditional processes often involve high-temperature, long-term steaming, leading to excessive muscle fiber contraction. Therefore, effectively addressing these issues in mass production while extending the product's shelf life is a pressing challenge in the current ready-made chicken dish processing industry. Summary of the Invention

[0003] Purpose of the invention: The purpose of this invention is to provide a batch-processed pre-cooked chicken dish and its processing method, so as to solve the problems of excessive muscle fiber contraction caused by long-term steaming and boiling in traditional pre-cooked chicken dish processing technology.

[0004] Technical solution: A batch-processed pre-cooked chicken dish, comprising the following ingredients by weight: 100 parts chicken breast, compound salt solution, marinating seasoning solution, and jujube seed soup nourishing seasoning solution.

[0005] Preferably, the compound salt solution comprises, by weight, 65-68 parts water, 7-8 parts salt, 6-10 parts white sugar, 5-8 parts peptide powder, 1-1.5 parts sodium bicarbonate, 0.05-0.1 parts agarwood powder, 2.5-5.5 parts toon leaf powder, 0.02-0.05 parts papain, 2-3 parts sodium caseinate, and 3-7 parts pea protein.

[0006] Preferably, the marinating seasoning liquid comprises, by weight: 70-80 parts water, 0.3-0.6 parts natural spice extract, 15-18 parts edible salt, 0.5-0.8 parts trehalose, 4-7 parts fresh basil juice, 7-8 parts fresh parsley juice, 7-10 parts soy sauce, 5-8 parts cooking wine, and 0.01-0.02 parts yeast extract.

[0007] A method for processing pre-prepared chicken dishes in batches, the method comprising:

[0008] S1. After the raw meat is frozen at -35℃, it is arranged in a hanging oven and smoked with tea extract waste residue as fuel until the core temperature is -2 to 0℃. After being taken out and placed in a double cone for rotating and rolling massage, the surface is treated with a three-dimensional cutting knife device to obtain chicken 1.

[0009] S2. Place the chicken meat 1 obtained in step S1 into a vacuum pulse tumbler for vacuum dynamic salting, control the meat temperature ≤6℃, take it out after salting, put it into a mixed powder of starch: activated carbon powder (W:W) = 10:1, absorb water and dry it, so that a layer of mixed powder adheres to the surface of the chicken meat 1, and obtain chicken meat 2.

[0010] S3. Arrange the chicken meat 2 obtained in step S2 in the hanging oven and smoke it with apple wood-pine wood smoked seasoning wood fuel. After smoking, clean it and then perform gradient heating and cooking. The first stage is steam treatment at 75℃ to coagulate the surface protein. The second stage is slow cooking at 55℃. After the center temperature reaches 68±1℃, immediately transfer it to an ice water bath (0-2℃) for rapid cooling to obtain chicken meat 3.

[0011] S4. Place the chicken meat 3 obtained in step S3 into the jujube seed soup nourishing seasoning liquid, vacuum marinate at room temperature for 2 hours, filter it out and put it into apple wood dry wood chips for adsorption and drying, take it out and clean the surface, blow the surface moisture with compressed air, and then add the marinating seasoning liquid in a 40kHz ultrasonic field for ultrasonic-assisted marinating.

[0012] S5. Modified atmosphere packaging: The chicken processed in step S4 is packaged with a CO2 / N2 mixed gas and then subjected to high-voltage electrostatic field-assisted quick freezing.

[0013] Preferably, in step S1, the quick-freezing time is 30 minutes, the rotation and rolling massage time is 1 hour, and the surface treatment cut depth of the three-dimensional flower cutting knife device is 3-5 mm, with a spacing of 8-10 mm.

[0014] Preferably, in step S2, the vacuum degree is -0.08MPa, the clockwise rotation is 10min / clockwise rotation is 5min alternating, the total time is 40-60min, the marinating temperature is 0 to 4 degrees Celsius, and the surface is coated with a layer of mixed powder with a thickness of 1-2mm.

[0015] Preferably, the smoking time in step S3 is 1 hour, the first stage of steam treatment at 75°C is 8 minutes, and the second stage of slow cooking at 55°C is 25 minutes.

[0016] Preferably, in step S4, the adsorption and drying time in the apple wood chips is 2 hours, and the ultrasonic-assisted immersion time is 10 minutes.

[0017] Preferably, in step S5, the volume ratio of the CO2 / N2 mixed gas is 3:7, the electric field strength of the high-voltage electrostatic field assisted quick-freezing is 20kV / m, the wind speed at -40℃ is 8m / s, and the maximum ice crystal formation zone is passed within 30 minutes. Beneficial effects

[0018] 1. The three-dimensional cutting process significantly increases the specific surface area, improving the penetration efficiency of subsequent salting and seasoning solutions. The combination of flash freezing and thawing using tea extract residue as fuel for smoking allows the frozen meat to be smoked during the thawing process. As the temperature rises, the ice crystals inside the meat gradually melt, and the meat structure slowly recovers. This effectively reduces the damage of ice crystals to muscle fibers, maintains cell structure integrity, and allows the smoky flavor to better penetrate the meat during thawing. The tea itself has unique aroma components, which adhere to the meat with the smoke during combustion, adding a distinctive flavor to the smoked meat. More abundant and unique, unlike meat produced by ordinary smoking methods, the phenols and other substances in tea smoke can react with the proteins and fats in the meat to form new flavor compounds, further enhancing the flavor profile of the meat and giving it a unique smoky aroma. This satisfies some consumers' pursuit of distinctive flavors. In addition, during the smoking process, the smoke produced by burning tea contains some phenols, aldehydes and other substances, which have a certain antibacterial effect. They can form a protective film on the surface of the meat, inhibiting the growth and reproduction of microorganisms, extending the shelf life of the meat to a certain extent, and reducing the possibility of spoilage.

[0019] 2. Use a starch:activated charcoal powder (w:w) ratio of 10:1 for adsorption and drying before smoking and seasoning with applewood and pine wood. Firstly, a starch:activated charcoal ratio of 10:1 is reasonable; too much activated charcoal may affect the taste or leave a charcoal taste, while too little will not be very effective. Secondly, activated charcoal powder has extremely strong porous adsorption capacity, which can effectively adsorb blood and fishy substances (such as trimethylamine, sulfides, etc.) on the surface of the chicken, improving the purity of the meat. Using it before smoking can reduce the residual odor (such as the resinous smell of pine) during the smoking process, making the smoked flavor purer. Furthermore, the mixture of activated charcoal and starch enhances water absorption, helping to quickly adsorb free moisture on the surface of the chicken. It makes it easier to form a uniform smoke layer during smoking, improving smoking efficiency. The dry surface can also reduce the adhesion of harmful substances (such as polycyclic aromatic hydrocarbons, PAHs) during smoking. Harmful substances such as benzo[a]pyrene and tar may be produced during smoking. Activated carbon can partially adsorb these components, reducing the food safety risk of the final product. The cleaning step after smoking can remove residual activated carbon and adsorbed impurities, ensuring that the chicken surface is clean. With the assistance of activated carbon, starch can form a uniform "protective-adsorption layer" on the surface of the chicken, allowing the smoke aroma (such as the flavor of applewood and pine) to penetrate more evenly, while reducing the bitterness caused by over-smoking, and making the color of the finished product more uniform after smoking.

[0020] 3. Smoking the chicken first with tea leaves, then with a blend of applewood and pine, creates a richer flavor profile: During the tea smoking stage, the aroma, subtle sweetness, and roasted notes released from burning tea leaves (such as tea polyphenols and pyrazine compounds) provide a delicate base flavor, avoiding the single woody taste of traditional smoking. The light smoky flavor of tea leaves is suitable as a "top note," preventing it from masking the main flavor of the subsequent fruitwood smoking. During the applewood-pine smoking stage, applewood brings a fruity sweetness (esters and aldehydes), neutralizing the slight bitterness of the tea leaves, while pine provides a resinous aroma and a smoky richness (α-pinene and terpenes), enhancing the persistence of the flavor. The blend of the two types of wood creates a more balanced smoky aroma, avoiding the harshness of using pine alone. This results in chicken that initially has a refreshing tea aroma, followed by a sweet fruity scent and a smoky lingering aftertaste, creating distinct layers of flavor. The polyphenols and catechins in tea can inhibit the formation of polycyclic aromatic hydrocarbons (PAHs, such as benzo[a]pyrene) during smoking, reducing the risk of cancer. Smoking with tea first can form a protective layer on the surface of the meat, reducing the direct adsorption of harmful substances during subsequent high-temperature smoking. Smoking with tea first gives the chicken a light golden color (due to theaflavins), and subsequent smoking with fruit wood deepens it to a reddish-brown, making it more visually appealing. Furthermore, the tannins and aromatic substances in tea can preferentially adsorb the fishy smell molecules (such as trimethylamine) in the chicken, while the sugars and fruit acids in apple wood can undergo Maillard reactions during smoking, enhancing the umami flavor.

[0021] 4. Vacuum pulsed tumbling achieves dynamic and uniform salt penetration. Sodium caseinate and pea protein work synergistically to form a water-retaining network, and the combination with sodium bicarbonate increases product yield. The solubility of sodium caseinate helps pea protein disperse better and avoids aggregation. The hydrophobic regions of pea protein interact with the hydrophobic regions of casein to form a complex colloidal structure, enhancing network stability. During heating, the two proteins undergo denaturation-aggregation-gelation. Sodium caseinate forms a continuous phase gel, providing elasticity, while the globulins of pea protein cross-link through disulfide bonds (—S—S—) and hydrophobic interactions, enhancing... Regarding gel strength, the three-dimensional network structure of this composite gel effectively traps moisture and reduces cooking losses. Under alkaline conditions (with the addition of sodium bicarbonate), the negative charge of pea protein increases (pH > isoelectric point pI≈4.5), generating electrostatic repulsion with negatively charged sodium caseinate, preventing excessive aggregation and making the gel more uniform. Furthermore, the alkaline environment promotes protein unfolding, exposing more hydrophilic groups (—OH, —COOH, —NH2), thus improving water retention. The gradient ripening process precisely controls the degree of protein denaturation. Ultrasonic-assisted soaking promotes the penetration of flavoring components, improving efficiency compared to traditional soaking methods.

[0022] 5. In the jujube seed soup nourishing seasoning liquid, jujube seeds themselves have a sweet and sour flavor, which can neutralize the fishy smell of chicken. At the same time, it creates a layered flavor with the smoky flavor (applewood-pine wood, tea leaves). The saponins and flavonoids in the jujube seed soup can mask unpleasant flavors and enhance the aftertaste. Together with the spices (basil, parsley) in the marinating seasoning liquid, they enhance the overall umami aroma. Secondly, the organic acids in jujube seeds (such as malic acid and tartaric acid) can slightly break down muscle fibers and assist the tenderizing effect of papain in the early stage, making it easier for the chicken to achieve a tender and juicy texture during the low-temperature slow cooking stage (55℃). Together with sodium caseinate and pea protein in the compound salting liquid, it further stabilizes the moisture and reduces the cooking process. The juice loss during cooking increases the yield. Finally, jujube seeds are rich in spinosin and flavonoid glycosides, which have the traditional Chinese medicine effect of "calming the mind". They are suitable for developing functional pre-cooked dishes with stress relief properties. Their polyphenols can inhibit lipid oxidation and extend the shelf life of products, especially in modified atmosphere packaging (CO2 / N2) to delay spoilage. Through vacuum infusion, the small molecule active ingredients of jujube seed soup (such as cyclic adenosine monophosphate cAMP) can penetrate into the chicken more easily under vacuum conditions, shortening the infusion time (only 2 hours). The subsequent apple wood dry sawdust adsorption step can remove excess liquid on the surface, avoid excessive wetting that affects the ultrasonic infusion effect, and adsorb residual bitterness. Detailed Implementation

[0023] To make the technical solution of the present invention clearer, the present invention will be further described in detail below with reference to specific embodiments.

[0024] Example 1

[0025] Raw material ratio:

[0026] Chicken breast: 100 servings;

[0027] Compound salt solution: 65 parts water, 7 parts salt, 6 parts white sugar, 5 parts peptide powder, 1 part sodium bicarbonate, 0.05 parts agarwood powder, 2.5 parts toon leaf powder, 0.02 parts papain, 2 parts sodium caseinate, and 3 parts pea protein.

[0028] Infusion liquid: 70 parts water, 0.3 parts natural spice extract, 15 parts edible salt, 0.5 parts trehalose, 4 parts fresh basil juice, 7 parts fresh parsley juice, 7 parts soy sauce, 5 parts cooking wine, and 0.01 parts yeast extract.

[0029] Processing method:

[0030] 1. The raw meat is flash-frozen at -35℃ for 30 minutes, arranged in a hanging oven and smoked with tea extract waste as fuel until the core temperature is -2℃. It is then removed and placed in a double cone for rotating and rolling massage for 1 hour. The surface is treated with a three-dimensional cutting knife device with a cutting depth of 3mm and a spacing of 8mm to obtain chicken meat 1.

[0031] 2. Place the chicken meat 1 obtained in step 1 into a vacuum pulse tumbler for vacuum dynamic salting. Control the meat temperature to ≤6℃, the vacuum degree to -0.08MPa, and alternate between forward rotation for 10min and reverse rotation for 5min, for a total duration of 40min. The marinating temperature is 0℃. After salting, remove the chicken meat and place it in a mixture of starch and activated carbon powder (W:W) = 10:1. The mixture absorbs water and dries the chicken meat, so that a layer of mixed powder with a thickness of 1-2mm adheres to the surface of the chicken meat 1, thus obtaining chicken meat 2.

[0032] 3. Arrange the chicken meat 2 obtained in step 2 in a hanging oven and smoke it for 1 hour using applewood-pine wood as fuel. After smoking, clean it and then perform gradient heating for cooking. In the first stage, steam it at 75°C for 8 minutes to coagulate the surface protein. In the second stage, simmer it at 55°C for 25 minutes. Once the core temperature reaches 68°C, immediately transfer it to an ice water bath (0°C) for rapid cooling to obtain chicken meat 3.

[0033] 4. Place the chicken meat 3 obtained in step 3 into the jujube seed soup nourishing seasoning liquid (the weight of the jujube seed soup nourishing seasoning liquid is 1 times the weight of the chicken meat 3), vacuum marinate at room temperature for 2 hours, filter it out, put it into apple wood dry sawdust for adsorption and drying for 2 hours, take it out, clean the surface, blow the surface moisture with compressed air, and then add the marinating seasoning liquid in a 40kHz ultrasonic field for ultrasonic-assisted marinating for 10 minutes.

[0034] 5. Modified atmosphere packaging: The chicken processed in step 4 is packaged with a CO2 / N2 mixed gas replacement at a volume ratio of 3:7. Subsequently, it is subjected to high-voltage electrostatic field-assisted quick freezing with an electric field strength of 20kV / m, a wind speed of 8m / s at -40℃, and passes through the maximum ice crystal formation zone within 30 minutes.

[0035] Example 2

[0036] Raw material ratio:

[0037] Chicken breast: 100 servings;

[0038] Compound salt solution: 68 parts water, 8 parts salt, 10 parts white sugar, 8 parts peptide powder, 1.5 parts sodium bicarbonate, 0.1 parts agarwood powder, 5.5 parts toon leaf powder, 0.05 parts papain, 3 parts sodium caseinate, and 7 parts pea protein.

[0039] Infusion liquid: 80 parts water, 0.6 parts natural spice extract, 18 parts edible salt, 0.8 parts trehalose, 7 parts fresh basil juice, 8 parts fresh parsley juice, 10 parts soy sauce, 8 parts cooking wine, and 0.02 parts yeast extract.

[0040] Processing method:

[0041] 1. The raw meat is flash-frozen at -35℃ for 30 minutes, arranged in a hanging oven and smoked with tea extract waste as fuel until the core temperature is 0℃. It is then removed and placed in a double cone for rotating and rolling massage for 1 hour. The surface is treated with a three-dimensional cutting knife device with a cutting depth of 5mm and a spacing of 10mm to obtain chicken meat 1.

[0042] 2. Place the chicken meat 1 obtained in step 1 into a vacuum pulse tumbler for vacuum dynamic salting. Control the meat temperature to ≤6℃, the vacuum degree to -0.08MPa, and alternate between forward rotation for 10min and reverse rotation for 5min, for a total duration of 60min. The marinating temperature is 4℃. After salting, remove the chicken meat and place it in a mixture of starch and activated carbon powder (W:W) = 10:1. The mixture absorbs water and dries the chicken meat, so that a layer of mixed powder with a thickness of 1-2mm adheres to the surface of the chicken meat 1, thus obtaining chicken meat 2.

[0043] 3. Arrange the chicken meat 2 obtained in step 2 in a hanging oven and smoke it for 1 hour using applewood-pine wood as fuel. After smoking, clean it and then perform gradient heating for cooking. In the first stage, steam it at 75°C for 8 minutes to coagulate the surface protein. In the second stage, simmer it at 55°C for 25 minutes. Once the core temperature reaches 68°C, immediately transfer it to an ice water bath (2°C) for rapid cooling to obtain chicken meat 3.

[0044] 4. Place the chicken meat 3 obtained in step 3 into the jujube seed soup nourishing seasoning liquid (the weight of the jujube seed soup nourishing seasoning liquid is 1 times the weight of the chicken meat 3), vacuum marinate at room temperature for 2 hours, filter it out, put it into apple wood dry sawdust for adsorption and drying for 2 hours, take it out, clean the surface, blow the surface moisture with compressed air, and then add the marinating seasoning liquid in a 40kHz ultrasonic field for ultrasonic-assisted marinating for 10 minutes.

[0045] 5. Modified atmosphere packaging: The chicken processed in step 4 is packaged with a CO2 / N2 mixed gas replacement at a volume ratio of 3:7. Subsequently, it is subjected to high-voltage electrostatic field-assisted quick freezing with an electric field strength of 20kV / m, a wind speed of 8m / s at -40℃, and passes through the maximum ice crystal formation zone within 30 minutes.

[0046] Example 3

[0047] Raw material ratio:

[0048] Chicken breast: 100 servings;

[0049] Compound salt solution: 66.5 parts water, 7.5 parts salt, 8 parts white sugar, 6.5 parts peptide powder, 1.25 parts sodium bicarbonate, 0.075 parts agarwood powder, 4 parts toon leaf powder, 0.035 parts papain, 2.5 parts sodium caseinate, and 5 parts pea protein.

[0050] Infusion liquid: 75 parts water, 0.45 parts natural spice extract, 16.5 parts edible salt, 0.65 parts trehalose, 5.5 parts fresh basil juice, 7.5 parts fresh parsley juice, 8.5 parts soy sauce, 6.5 parts cooking wine, and 0.015 parts yeast extract.

[0051] Processing method:

[0052] 1. The raw meat is flash-frozen at -35℃ for 30 minutes, arranged in a hanging oven and smoked with tea extract waste as fuel until the core temperature is -1℃. It is then removed and placed in a double cone for rotating and rolling massage for 1 hour. The surface is treated with a three-dimensional cutting knife device with a cutting depth of 4mm and a spacing of 9mm to obtain chicken meat 1.

[0053] 2. Place the chicken meat 1 obtained in step 1 into a vacuum pulse tumbler for vacuum dynamic salting. Control the meat temperature to ≤6℃, the vacuum degree to -0.08MPa, and alternate between forward rotation for 10min and reverse rotation for 5min, for a total duration of 50min. The marinating temperature is 2℃. After salting, remove the chicken meat and place it in a mixture of starch and activated carbon powder (W:W) = 10:1. The mixture absorbs water and dries the chicken meat 1, so that a layer of mixed powder with a thickness of 1-2mm adheres to the surface of the chicken meat 1, thus obtaining chicken meat 2.

[0054] 3. Arrange the chicken meat 2 obtained in step 2 in a hanging oven and smoke it for 1 hour using applewood-pine wood as fuel. After smoking, clean it and then perform gradient heating for cooking. In the first stage, steam it at 75°C for 8 minutes to coagulate the surface protein. In the second stage, simmer it at 55°C for 25 minutes. Once the core temperature reaches 68°C, immediately transfer it to an ice water bath (1°C) for rapid cooling to obtain chicken meat 3.

[0055] 4. Place the chicken meat 3 obtained in step 3 into the jujube seed soup nourishing seasoning liquid (the weight of the jujube seed soup nourishing seasoning liquid is 1 times the weight of the chicken meat 3), vacuum marinate at room temperature for 2 hours, filter it out, put it into apple wood dry sawdust for adsorption and drying for 2 hours, take it out, clean the surface, blow the surface moisture with compressed air, and then add the marinating seasoning liquid in a 40kHz ultrasonic field for ultrasonic-assisted marinating for 10 minutes.

[0056] 5. Modified atmosphere packaging: The chicken processed in step 4 is packaged with a CO2 / N2 mixed gas replacement at a volume ratio of 3:7. Subsequently, it is subjected to high-voltage electrostatic field-assisted quick freezing with an electric field strength of 20kV / m, a wind speed of 8m / s at -40℃, and passes through the maximum ice crystal formation zone within 30 minutes.

[0057] Comparative Example 1

[0058] Formula and process: Same as Example 1, except that the compound salt solution is omitted and only ordinary salt (10 parts) and water are used for pickling; the smoking fuel is single pine wood; no gradient heating, direct high temperature 75°C steaming for 20 minutes.

[0059] Comparative Example 2

[0060] Formula and process: Same as Example 1, except that the jujube seed soup nourishing and flavoring liquid is omitted and replaced with an equal amount of water; the smoking fuel is tea waste residue + apple wood dry sawdust (1:1).

[0061] Comparative Example 3

[0062] Formula and process: Same as Example 1, except that the smoke fuel is made only from tea extract residue, without apple wood / pine wood; the temperature of gradient heating stage 1 is increased to 85°C.

[0063] Comparative Example 4

[0064] Formula and process: Same as Example 1, except that the apple wood dry sawdust adsorption and drying step is omitted, and the wood is directly washed and vacuum packaged; quick-freezing is carried out in a regular cold storage at -18℃ without a high-voltage electrostatic field.

[0065] Comparative Example 5

[0066] Formula and process: Same as Example 1, except that starch is used instead of starch. The starch: activated carbon powder (W:W) = 10:1 mixed powder.

[0067] Comparative Example 6

[0068] Formula and process: Same as in Example 1, except that the starch:activated carbon powder (W:W) mixture of 10:1 is replaced with starch:activated carbon powder (W:W) = 5:1.

[0069] Table 1. Sensory evaluation results of the examples and comparative examples.

[0070]

[0071] Note: Sensory evaluation is scored from 1 to 10, with 10 being the highest score.

[0072] Table 2. Physicochemical index results of the examples and comparative examples.

[0073]

[0074] As can be seen from the examples and comparative examples, the use of a compound brine containing protease, sodium caseinate, etc. in the examples significantly improved the umami (8.5-8.8 points) and tenderness (shear force 30.8-32.5N), while the use of ordinary salt in Comparative Example 1 resulted in poorer umami (5.8 points) and tenderness (45.2N), indicating that the compound components synergistically promote flavor penetration and meat tenderization. The yield of the finished product in the examples (92.3-93.1%) was higher than that in Comparative Example 1 (85.2%), indicating that the compound brine reduced processing losses through water-retaining components (such as pea protein). The examples used applewood-pine blended fuel, and the smoke flavor score (8.7-9.0 points) was significantly better than that of Comparative Example 3 (7.8 points) or Comparative Example 1 (6.5 points) using a single fuel, indicating that the blended fuel produced richer aroma compounds. The DPPH removal rate (75.3-75.5%) of the examples was close to that of Comparative Example 3 (tea waste, 74.7%), but better than that of Comparative Example 2 (52.1%), indicating that the applewood-pine combination has both antioxidant and flavor-enhancing effects. The examples used two-stage heating (75℃+55℃) and ice bath cooling, and the shear force (30.8-32.5N) was lower than that of Comparative Example 1 (45.2N) using direct high temperature, and the total bacterial count (3.1×10⁻⁶) was also lower. 3 The CFU / g ratio was significantly lower than that of Comparative Example 3 (8.7 × 10⁻⁶). 4 The CFU / g ratio demonstrates the sterilization and texture protection effects of slow cooking at low temperatures. Example 1 (starch: activated carbon = 10:1) achieved an odor masking score of 9.0, superior to Comparative Example 5 (6.3), which used pure starch. The activated carbon adsorbed odors and stabilized the color. Comparative Example 6 (5:1) had good odor masking (9.1), but the excessive activated carbon may have affected the taste (umami score 7.6, compared to 8.5 in Example 1). The shelf life of Example 1 (28 days) was significantly longer than Comparative Example 2 (11 days), suggesting the jujube seed soup may contain antibacterial components. High-pressure electrostatic freezing (-40℃) better preserved quality than Comparative Example 4 (-18℃ ordinary freezing) (lower total bacterial count, shelf life extended from 26 days to 28 days). Example 2 showed the best performance in sensory evaluation (smoky flavor 9.0 points, umami 8.8 points), physicochemical properties (yield 93.1%, DPPH 75.5%), and shelf life (28 days). This was due to its superior compound salting solution ratio (7 parts pea protein) and more thorough process parameters (salting for 60 minutes). Comparative Example 2 (without jujube seed soup) had the shortest shelf life (11 days), while Comparative Example 3 (single tea waste smoked) had the highest total bacterial count, highlighting the necessity of functional ingredients and blended fuels. This process achieves comprehensive optimization of high-quality chicken breast products through compound salting solution penetration, mixed smoked flavor regulation, gradient heating tenderization, activated carbon adsorption, and the synergistic effect of functional seasoning liquids.

[0075] The embodiments described above are merely illustrative of several implementations of the present invention, and while the descriptions are specific and detailed, they should not be construed as limiting the scope of the present invention. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these modifications and improvements all fall within the scope of protection of the present invention. Therefore, the scope of protection of this patent should be determined by the appended claims.

Claims

1. A method for processing pre-prepared chicken dishes in batches, characterized in that, include: S1. After the raw meat is frozen at -35℃, it is arranged in a hanging oven and smoked with tea extract waste residue as fuel until the core temperature is -2 to 0℃. After being taken out and placed in a double cone for rotating and rolling massage, the surface is treated with a three-dimensional cutting knife device to obtain chicken 1. S2. Place the chicken meat 1 obtained in step S1 into a vacuum pulse tumbler for vacuum dynamic salting, control the meat temperature ≤6℃, take it out after salting, put it into a mixed powder of starch W: activated carbon powder W=10:1, absorb water and dry it, so that a layer of mixed powder adheres to the surface of chicken meat 1, and obtain chicken meat 2. S3. Arrange the chicken meat 2 obtained in step S2 in the hanging oven and smoke it with apple wood-pine wood smoked seasoning wood fuel. After smoking, clean it and then perform gradient heating and cooking. The first stage is steam treatment at 75℃ to coagulate the surface protein. The second stage is slow cooking at 55℃. After the center temperature reaches 68±1℃, it is immediately transferred to a 0-2℃ ice water bath for rapid cooling to obtain chicken meat 3. S4. Place the chicken meat 3 obtained in step S3 into the jujube seed soup nourishing seasoning liquid, vacuum marinate at room temperature for 2 hours, filter it out and put it into apple wood dry wood chips for adsorption and drying, take it out and clean the surface, blow the surface moisture with compressed air, and then add the marinating seasoning liquid in a 40kHz ultrasonic field for ultrasonic-assisted marinating. S5. Modified atmosphere packaging: The chicken processed in step S4 is packaged with CO2 / N2 mixed gas and then subjected to high-voltage electrostatic field assisted quick freezing. The volume ratio of CO2 / N2 mixed gas is 3:7, the electric field strength of the high-voltage electrostatic field assisted quick freezing is 20kV / m, the wind speed is 8m / s at -40℃, and it passes through the maximum ice crystal formation zone within 30 minutes.

2. The processing method for batch processing of pre-prepared chicken dishes according to claim 1, characterized in that, In step S1, the freezing time is 30 minutes, the rotating and rolling massage time is 1 hour, and the three-dimensional flower cutting knife device performs surface treatment with a cutting depth of 3-5 mm and a spacing of 8-10 mm.

3. The processing method for batch processing of pre-prepared chicken dishes according to claim 1, characterized in that, In step S2, the vacuum degree is -0.08MPa, the clockwise rotation is 10min / clockwise rotation is 5min, the total time is 40-60min, the marinating temperature is 0 to 4 degrees Celsius, and a layer of mixed powder is adhered to the surface with a thickness of 1-2mm.

4. The processing method for batch processing of pre-prepared chicken dishes according to claim 1, characterized in that, In step S3, the smoking time is 1 hour, the first stage of steam treatment at 75°C is 8 minutes, and the second stage of slow cooking at 55°C is 25 minutes.

5. The processing method for batch processing of pre-prepared chicken dishes according to claim 1, characterized in that, In step S4, the adsorption and drying time in the apple wood chips is 2 hours, and the ultrasonic-assisted immersion time is 10 minutes.

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