Processing technology of roasted and marinated chicken

Abstract

The invention discloses a processing technology of roasted and marinated chicken, and belongs to the technical field of food processing. The method comprises the following steps: standing a live chicken to-be-slaughtered area, illuminating a chicken hanging area by adopting blue light, keeping dark light in a slaughtering room, and bloodletting and blood draining by adopting a three-tube cutting method; after viscera are removed, sequentially cleaning the chicken in three sections of cleaning pools, taking the chicken out of the cleaning pools at the temperature of less than or equal to 7 DEG C, air-cooling and cooling, transferring the chicken into a cold storage within half an hour, standing, and maintaining the temperature of the chicken at 0 DEG C; putting the chicken in a bubble cleaning machine to be cleaned in two sections, cleaning with ice water, and then standing and draining; performing vacuum rolling and pickling on the drained chicken; and packaging after rolling, refrigerating, standing and baking. The invention discloses a processing technology of a roasted and stewed chicken. The roasted and stewed chicken presents a golden bright color, the meat section is light brown and uniform, the fishy and sour taste of a traditional technology is eliminated, the roasted chicken has the scorch aroma and the natural delicate flavor of chicken, the taste is crispy and delicious, the saltiness is moderate, and the problem that the flavor of a traditional static pickling method is not uniform is solved.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a processing technology for roasted and marinated chicken. Background Art

[0002] In the current processing of prepared chicken products, chicken inevitably carries a fishy and sour odor due to its rearing conditions, feed formulation, and physiological changes during slaughter. The industry currently commonly uses spices to remove or mask this odor, but this approach has significant drawbacks. If the processing process is not properly controlled, spices not only fail to effectively neutralize the fishy odor but also mask the natural flavor of the chicken, resulting in a degraded product taste and an unbalanced flavor, seriously impacting the consumer experience.

[0003] From the perspective of process control, existing technologies require extremely high precision in processing parameters, especially in key links such as meat temperature, resting time, storage environment temperature, and material water temperature, which must be strictly limited to specific ranges. However, traditional processing technology lacks a systematic parameter control system. Deviations in a certain link will not only significantly reduce the deodorization effect, but also significantly increase processing costs. In industrial production, the control of dependent variables is complex and lacks standardized processes. It is difficult to ensure the consistency of product quality during mass production, resulting in insufficient stability in taste and flavor, which seriously restricts the large-scale development of the industry.

[0004] Furthermore, existing processes have significant technical shortcomings in post-slaughter processing. For example, the cleaning process often relies on simple immersion or a single-stage wash, which fails to completely remove blood and metabolic products from the chicken. The cooling process lacks precise temperature and time control, making it difficult to fully deacidify the meat. The marinating process typically uses a static soaking method, which prevents spices from evenly penetrating the meat fibers, resulting in uneven distribution of flavor compounds. These technical shortcomings directly lead to problems such as residual fishy odor, tough texture, and bland flavor in existing roasted and marinated chicken products, necessitating breakthroughs through process innovation. Summary of the Invention

[0005] The present invention aims to provide a processing technology for roasted marinated chicken, which has a bright golden color, a light brown uniform cross-section of the meat, eliminates the fishy and sour taste of the traditional process, has both burnt fragrance and natural chicken flavor after roasting, has a crispy and delicious taste, and is moderately salty, thus solving the problem of uneven flavor in traditional static pickling.

[0006] In order to solve the above technical problems, the technical solutions adopted by the present invention are as follows:

[0007] A processing technology for roasting and stewing chicken comprises the following steps:

[0008] S1. Slaughter and processing: Live chickens are kept in the slaughter area for 2 hours. The hanging area is illuminated by blue light, and the slaughter room is kept dim. Bleeding is done by the three-pronged method, and the bleeding time is ≥5 minutes.

[0009] S2. Cleaning and pre-cooling: After the internal organs are removed, the chicken is cleaned in three cleaning tanks in sequence. The temperature of the chicken out of the cleaning tank is ≤7℃. The chicken is then transferred to the cold air room for cooling. The temperature of the chicken out of the cold air room is ≤4℃.

[0010] S3. Refrigerate and remove acid: Move the chicken into the cold storage within half an hour, let it stand, and maintain the meat temperature at 0°C;

[0011] S4, bubble cleaning: Place the chicken in a bubble cleaning machine and clean it in two stages, then let it stand and drain;

[0012] S5. Vacuum tumbling: Mix the drained chicken with spice water, vacuum tumbling and marinating;

[0013] S6. Static aging: After rolling and kneading, package, refrigerate and let stand, and bake.

[0014] Preferably, in S1, the slaughterhouse is kept dim, with a light intensity of ≤5lux.

[0015] Preferably, in S2, the three-stage cleaning pool cleaning is specifically as follows: the first pool is cleaned for 1 to 2 minutes, the second pool is cleaned for 15 to 20 minutes, and the third pool is cleaned for 20 to 30 minutes, wherein the water temperature of the second pool and the third pool is ≤2°C.

[0016] Preferably, in S2, the temperature of the cold air room is -9 to -7°C, and the cooling time of the cold air room is ≥30 minutes.

[0017] Preferably, in S3, the temperature in the cold storage is -4 to 0°C, and the standing time is 8 to 12 hours.

[0018] Preferably, in S4, the two-stage cleaning is specifically as follows: the first stage cleaning is 10 to 20 minutes, the second stage cleaning is 5 to 15 minutes, the cleaning temperature is ≤ 4°C, and the cleaning is allowed to stand and drain for 20 to 35 minutes after cleaning.

[0019] Preferably, in S5, the mass ratio of the chicken to the spice water is 20-30:3-5, and the temperature of the spice water is ≤4°C.

[0020] Preferably, in S5, the spice water includes one or more of star anise, cinnamon bark, bay leaf, cardamom, angelica dahurica, tsaoko, and cloves.

[0021] Preferably, the spice water includes 13-15 parts of star anise, 10-12 parts of cinnamon bark, 9-11 parts of bay leaves, 7-9 parts of cardamom, 6-8 parts of angelica dahurica, 5-7 parts of tsaoko, and 3-5 parts of cloves.

[0022] Preferably, the method for making the spice water is as follows: put the above ingredients into a material barrel, put into a cooking pot, add 100 kg of pure water, boil it and simmer it over low heat for 2 to 4 hours, and pour it into a pickling tank after it cools.

[0023] Preferably, in S5, the vacuum degree of the vacuum tumbling is -10 to -8 MPa, the tumbling speed is 5 to 15 rpm, and the time is 40 to 70 min.

[0024] Preferably, in S6, the refrigerated standing temperature is -4 to 0°C, the refrigerated standing time is 6 to 8 hours, the baking temperature is 210 to 230°C, and the baking time is 15 to 20 minutes.

[0025] Compared with the prior art, the present invention has the following advantages and technical effects:

[0026] The present invention discloses a processing technology for roasted and marinated chicken. Through blue light illumination slaughtering, three-stage low-temperature cleaning, and precise cooling, combined with a vacuum tumbling and marinating process, the product exhibits a bright golden color, with the cut surface of the meat uniformly light brown, completely eliminating the fishy and sour smell of traditional processes. After roasting, the product has both a burnt aroma and the natural umami flavor of chicken. Sensory evaluation showed that the chicken skin of Example 1 was more than 40% crispier, the meat was 30% tenderer than the control example, and the content of umami amino acids such as glutamic acid and alanine was significantly higher than the control example, resulting in a crispy and delicious taste with a moderate saltiness.

[0027] In terms of physical and chemical properties, this process stabilizes the pH value of the meat at 6.55 through refrigeration to remove acid, which is in the optimal freshness range. At the same time, the protein and fat content are increased by 5% to 10% compared with the control group, and the moisture retention rate reaches 75.21%, achieving synergistic optimization of nutrition and tenderness.

[0028] The technical solution of the present invention is further described in detail below through examples. DETAILED DESCRIPTION

[0029] The technical solution of the present invention is further illustrated by the following examples.

[0030] Unless otherwise defined, technical or scientific terms used in the present invention shall have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs.

[0031] In the embodiment, the three yellow chicken breeds were selected and raised for more than 50 days.

[0032] In the present invention, unless otherwise specified, other test materials and instruments and equipment are conventional test materials in this field and can be purchased through commercial channels.

[0033] Example 1

[0034] A processing technology for roasting and stewing chicken comprises the following steps:

[0035] S1. Slaughter and processing: Live chickens are kept in the slaughter area for 2 hours. The hanging area is illuminated with blue light. A soothing board is installed before entering the slaughter room. The slaughter room is kept dimmed with a light intensity of 5 lux. Bleeding is done by the three-pronged method for 5 minutes.

[0036] S2. Cleaning and pre-cooling: After the viscera are removed, the meat is washed in three washing tanks in sequence. The first tank is cleaned for 2 minutes, the second tank is cleaned for 20 minutes, and the third tank is cleaned for 30 minutes. The water temperature of the second and third tanks is 2°C. The temperature of the chicken out of the cleaning tank is 7°C. The meat is transferred to the cold air room at -9°C for 30 minutes and the temperature of the meat out of the cold air room is 4°C.

[0037] S3. Cold storage and acid removal: Move the chicken into the cold storage within half an hour and keep it at -4℃ for 8 hours to maintain the meat temperature at 0℃;

[0038] S4, bubble cleaning: Place the chicken in a bubble cleaning machine and clean it in two stages, the first stage cleaning is 20 minutes, the second stage cleaning is 15 minutes, the cleaning temperature is 4°C, and after cleaning, let it stand and drain for 20 minutes;

[0039] S5. Vacuum tumbling: Add spice water to the drained chicken, wherein the mass ratio of chicken to spice water is 20:3, the spice water temperature is 4°C, the vacuum degree is -8 MPa, the tumbling speed is 5 rpm, and the tumbling and marinating is carried out for 70 minutes;

[0040] The spice water includes 130g star anise, 100g cinnamon, 90g bay leaves, 70g cardamom, 60g angelica, 50g tsaoko, and 30g cloves. The preparation method is as follows: put the above ingredients into the material barrel, put it into the cooking pot, add 100 kg of pure water, boil it and simmer for 3 hours on low heat, and pour it into the pickling tank after cooling.

[0041] S6. Static aging: After rolling and kneading, package, refrigerate at -4℃ for 6 hours, and bake at 230℃ for 15 minutes.

[0042] Example 2

[0043] A processing technology for roasting and stewing chicken comprises the following steps:

[0044] S1. Slaughter and processing: Live chickens are kept in the slaughter area for 2 hours. The hanging area is illuminated with blue light. A soothing board is installed before entering the slaughter room. The slaughter room is kept dimmed with a light intensity of 5 lux. Bleeding is done by the three-pronged method for 5 minutes.

[0045] S2. Cleaning and pre-cooling: After the viscera are removed, the meat is washed in three washing tanks in sequence. The first tank is washed for 1.5 minutes, the second tank is washed for 15 minutes, and the third tank is washed for 30 minutes. The water temperature of the second and third tanks is 2°C. The temperature of the chicken out of the washing tank is 5°C. It is transferred to the cold air room at -7°C for 40 minutes and the temperature of the meat out of the cold air room is 4°C.

[0046] S3. Cold storage and acid removal: Move the chicken into the cold storage within half an hour and keep it at 0℃ for 12 hours to maintain the meat temperature at 0℃;

[0047] S4, bubble cleaning: Place the chicken in a bubble cleaning machine and clean it in two stages, the first stage cleaning is 20 minutes, the second stage cleaning is 10 minutes, the cleaning temperature is 4°C, and after cleaning, let it stand and drain for 35 minutes;

[0048] S5. Vacuum tumbling: Add spice water to the drained chicken, wherein the mass ratio of chicken to spice water is 20:3, the spice water temperature is 4°C, and the vacuum degree is -10 MPa, the tumbling speed is 10 rpm, and the tumbling and marinating is carried out for 50 minutes;

[0049] The spice water includes 140g star anise, 110g cinnamon, 100g bay leaves, 80g cardamom, 70g angelica, 60g tsaoko, and 40g cloves. The preparation method is as follows: put the above ingredients into the material barrel, put it into the cooking pot, add 100 kg of pure water, boil it and simmer for 2 hours on low heat, and pour it into the pickling tank after cooling.

[0050] S6. Static aging: After rolling and kneading, package, refrigerate at -4℃ for 6 hours, and bake at 210℃ for 20 minutes.

[0051] Example 3

[0052] A processing technology for roasting and stewing chicken comprises the following steps:

[0053] S1. Slaughter and processing: Live chickens are kept in the slaughter area for 2 hours. The hanging area is illuminated with blue light. A soothing board is installed before entering the slaughter room. The slaughter room is kept dimmed with a light intensity of 5 lux. Bleeding is done by the three-pronged method for 5 minutes.

[0054] S2. Cleaning and pre-cooling: After the viscera are removed, the meat is washed in three washing tanks in sequence. The first tank is cleaned for 1 minute, the second tank is cleaned for 10 minutes, and the third tank is cleaned for 30 minutes. The water temperature of the second and third tanks is 2°C. The temperature of the chicken out of the cleaning tank is 5°C. The meat is transferred to a cold air room at -8°C for 35 minutes and the temperature of the meat out of the cold air room is 4°C.

[0055] S3. Cold storage and acid removal: Move the chicken into the cold storage within half an hour and keep it at -4℃ for 8 hours to maintain the meat temperature at 0℃;

[0056] S4, bubble cleaning: Place the chicken in a bubble cleaning machine and clean it in two stages, the first stage cleaning is 20 minutes, the second stage cleaning is 15 minutes, the cleaning temperature is 4°C, and after cleaning, let it stand and drain for 30 minutes;

[0057] S5. Vacuum tumbling: Add spice water to the drained chicken, wherein the mass ratio of chicken to spice water is 25:4, the spice water temperature is 4°C, the vacuum degree is -8 MPa, the tumbling speed is 5 rpm, and the tumbling and marinating is carried out for 70 minutes;

[0058] The spice water includes 150g star anise, 120g cinnamon, 110g bay leaves, 90g cardamom, 80g angelica, 70g tsaoko, and 50g cloves. The preparation method is as follows: put the above ingredients into the material barrel, put it into the cooking pot, add 100 kg of pure water, boil it and simmer for 4 hours on low heat, and pour it into the pickling tank after cooling.

[0059] S6. Static aging: After rolling and kneading, package, refrigerate at -4℃ for 6 hours, and bake at 230℃ for 15 minutes.

[0060] Comparative Example 1

[0061] S1. Slaughter and processing: Live chickens are kept in the slaughter area for 2 hours. The hanging area is illuminated with blue light. A soothing board is installed before entering the slaughter room. The slaughter room is kept dimmed with a light intensity of 5 lux. Bleeding is done by the three-pronged method for 5 minutes.

[0062] S2. Soaking and cleaning: After removing the internal organs, soak them in running water to remove all blood, clean the mouth and inner cavity, and place them in a basket to control the water for later use;

[0063] S3. Cold storage and acid removal: Move the chicken into the cold storage within half an hour and keep it at -4℃ for 8 hours to maintain the meat temperature at 0℃;

[0064] S4, bubble cleaning: soak the chicken in running water for cleaning, and let it stand and drain for 20 minutes after cleaning;

[0065] S5. Vacuum tumbling: Add spice water to the drained chicken, wherein the mass ratio of chicken to spice water is 20:3, the spice water temperature is 4°C, the vacuum degree is -0.08MPa, the tumbling speed is 5rpm, and the tumbling and marinating is carried out for 70 minutes;

[0066] The spice water includes 130g star anise, 100g cinnamon, 90g bay leaves, 70g cardamom, 60g angelica, 50g tsaoko, and 30g cloves. The preparation method is as follows: put the above ingredients into the material barrel, put it into the cooking pot, add 100 kg of pure water, boil it and simmer for 2 hours on low heat, and pour it into the pickling tank after cooling.

[0067] S6. Static aging: After rolling and kneading, package, refrigerate at -4℃ for 6 hours, and bake at 230℃ for 15 minutes.

[0068] Comparative Example 2

[0069] S1. Slaughter and processing: Live chickens are kept in the slaughter area for 2 hours. The hanging area is illuminated with blue light. A soothing board is installed before entering the slaughter room. The slaughter room is kept dimmed with a light intensity of 5 lux. Bleeding is done by the three-pronged method for 5 minutes.

[0070] S2. Cleaning and pre-cooling: After the viscera are removed, the meat is washed in three washing tanks in sequence. The first tank is cleaned for 2 minutes, the second tank is cleaned for 20 minutes, and the third tank is cleaned for 30 minutes. The water temperature of the second and third tanks is 2°C. The temperature of the chicken out of the cleaning tank is 7°C. The meat is transferred to the cold air room at -9°C for 30 minutes and the temperature of the meat out of the cold air room is 4°C.

[0071] S3. Cold storage and acid removal: Move the chicken into the cold storage within half an hour and keep it at -4℃ for 8 hours to maintain the meat temperature at 0℃;

[0072] S4, bubble cleaning: Place the chicken in a bubble cleaning machine and clean it in two stages, the first stage cleaning is 20 minutes, the second stage cleaning is 15 minutes, the cleaning temperature is 4°C, and after cleaning, let it stand and drain for 20 minutes;

[0073] S5. Marinate the drained chicken in spice water for 3 hours. Apply salt, five-spice powder, and sesame seeds to the chicken and add mushrooms and green onions.

[0074] The spice water includes 150g Sichuan peppercorns, 200g star anise, 150g tsaoko, 75g cloves, 50g galangal, and 75g bay leaves. To make the spice water, place the above ingredients in a mixing bowl, place it in a cooking pot, add 100kg of purified water, bring to a boil, then simmer over low heat for 2-4 hours. Once cooled, pour it into the pickling jar.

[0075] S6. Static aging: Package, refrigerate at -4℃ for 6 hours, and bake at 230℃ for 15 minutes.

[0076] The sensory evaluation of the roasted and marinated chicken provided in Examples 1-3 and Comparative Examples 1-2 was performed, and the results are shown in Table 1.

[0077] Table 1 Sensory evaluation results of roasted and marinated chicken

[0078]

[0079]

[0080] As shown in Table 1, the color, smell and taste of the roasted braised chicken prepared in Examples 1-3 are significantly better than those of the roasted braised chicken in Comparative Example 1 and Comparative Example 2, and the overall sensory characteristics are better.

[0081] The indicators of the roasted and marinated chicken provided in Examples 1-3 and Comparative Examples 1 and 2 were measured as follows:

[0082] (1) Shear force: The roasted meat sample was cut into cubes of 1 cm × 1 cm × 3 cm along the direction of the muscle fibers. The shear force of the chicken was measured perpendicular to the direction of the myofibrils using a tenderizer. The test parameters were set to a test distance of 10 cm and a test speed of 1 mm·s. -1 .

[0083] (2) pH value: The pH value shall be determined with reference to the National Food Safety Standard for the Determination of pH Value of Foods (GB 5009.237-2016).

[0084] (3) Moisture content: Refer to the "National Food Safety Standard - Determination of Moisture in Foods" (GB 5009.3-2016). The mass of the weighing vessel is m1 (g), the mass of the vessel and sample before drying is m2 (g), and the mass of the vessel and sample after drying to a constant weight is m3 (g). Moisture content = [(m2 - m3) / (m2 - m1)] × 100%.

[0085] (4) Protein: Protein determination shall refer to the National Food Safety Standard Determination of Protein in Food (GB5009.5-2016).

[0086] (5) Fat: Fat determination shall refer to the National Food Safety Standard Determination of Fat in Foods (GB 5009.6-2016).

[0087] (6) Amino acids: Amino acid determination shall refer to the “Determination of Amino Acids in Foods” (GB 5009.124—2016).

[0088] The results of shear force, pH value, moisture content, protein, and fat are shown in Table 2; the results of amino acid determination are shown in Table 3.

[0089] Table 2 Shear force, pH value, moisture content, protein and fat determination results

[0090]

[0091]

[0092] Shear force reflects the tenderness of the product and refers to the maximum force that vertically cuts the myofibril. The smaller the shear force, the greater the tenderness, and vice versa. As shown in Table 2, the shear force of the roasted marinated chicken provided by Examples 1-3 is less than that of Comparative Example 1 and Comparative Example 2, that is, the roasted marinated chicken provided by Examples 1-3 has a firm texture. The pH of each group is between 6 and 7, indicating that the meat is fresh. The moisture content of the roasted marinated chicken provided by Examples 1-3 is not much different from that of the roasted marinated chicken provided by Comparative Example 1 and Comparative Example 2, but the protein content and fat content are significantly higher than those of Comparative Example 1 and Comparative Example 2.

[0093] Table 3 Amino acid determination results

[0094]

[0095] Glutamic acid, aspartic acid, phenylalanine, alanine, glycine, and tyrosine, among other umami amino acids, release free glutamate during the curing, aging, ripening, and cooking processes, contributing to the umami flavor of food. As shown in Table 3, the glutamate and alanine contents of the roasted and marinated chickens provided in Examples 1-3 were significantly higher than those in Comparative Examples 1 and 2, indicating that the roasted and marinated chickens provided in Examples 1-3 exhibited superior umami flavor to those in Comparative Examples 1 and 2.

[0096] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit the same. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that they can still modify or replace the technical solutions of the present invention with equivalents, and these modifications or equivalent replacements cannot cause the modified technical solutions to deviate from the spirit and scope of the technical solutions of the present invention.

Claims

1. A process for processing roasted marinated chicken, characterized in that: The following steps are involved: S1. Slaughter and processing: Live chickens are kept in the slaughter area for 2 hours. The hanging area is illuminated by blue light, and the slaughter room is kept dim. Bleeding is done by the three-pronged method, and the bleeding time is ≥5 minutes. S2. Cleaning and pre-cooling: After the internal organs are removed, the chicken is cleaned in three cleaning tanks in sequence. The temperature of the chicken out of the cleaning tank is ≤7℃. The chicken is then transferred to the cold air room for cooling. The temperature of the chicken out of the cold air room is ≤4℃. S3. Refrigerate and remove acid: Move the chicken into the cold storage within half an hour, let it stand, and maintain the meat temperature at 0°C; S4, bubble cleaning: Place the chicken in a bubble cleaning machine and clean it in two stages, then let it stand and drain; S5. Vacuum tumbling: Mix the drained chicken with spice water, vacuum tumbling and marinating; S6. Static aging: After rolling and kneading, package, refrigerate and let stand, and bake.

2. The processing technology according to claim 1, characterized in that: In S1, the slaughterhouse was kept dark with a light intensity of ≤5lux.

3. The processing technology according to claim 1, characterized in that: In S2, the three-stage cleaning pool cleaning is specifically as follows: the first pool cleaning is 1 to 2 minutes, the second pool cleaning is 15 to 20 minutes, and the third pool cleaning is 20 to 30 minutes, wherein the water temperature of the second pool and the third pool is ≤ 2°C.

4. The processing technology according to claim 1, characterized in that: In S2, the temperature of the cold air room is -9 to -7°C, and the cooling time of the cold air room is ≥30 minutes.

5. The processing technology according to claim 1, characterized in that: In S3, the temperature in the cold storage is -4 to 0°C, and the standing time is 8 to 12 hours.

6. The processing technology according to claim 1, characterized in that: In S4, the two-stage cleaning is specifically as follows: the first stage cleaning is 10 to 20 minutes, the second stage cleaning is 5 to 15 minutes, the cleaning temperature is ≤ 4°C, and after cleaning, the cleaning is allowed to stand and drain for 20 to 35 minutes.

7. The processing technology according to claim 1, characterized in that: In S5, the mass ratio of the chicken to the spice water is 20-30:3-5, and the temperature of the spice water is ≤4°C.

8. The processing technology according to any one of claims 1 or 7, characterized in that: In S5, the spice water includes one or more of star anise, cinnamon bark, bay leaf, cardamom, angelica dahurica, tsaoko, and cloves.

9. The processing technology according to any one of claim 1, characterized in that: In S5, the vacuum degree of the vacuum tumbling is -10 to -8 MPa, the tumbling speed is 5 to 15 rpm, and the time is 40 to 70 minutes.

10. The processing technology according to claim 1, characterized in that: In S6, the refrigerated standing temperature is -4 to 0°C, the refrigerated standing time is 6 to 8 hours, the baking temperature is 210 to 230°C, and the baking time is 15 to 20 minutes.

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