Production method of instant stewed chicken

Abstract

The invention relates to the technical field of brewing food, in particular to a production method of brewing instant big-dish chicken. The method comprises the following specific steps: selecting and treating food materials; stir-frying the food materials, and boiling marinating soup; performing classified marinating on the stir-fried food materials; the marinated food materials are arranged on a tray to be frozen; classifying the quick-frozen food materials, and performing low-temperature freezing sublimation drying and low-temperature vacuum solid continuous drying; and proportionally distributing, packaging and warehousing. When the chicken is eaten, the dried materials of the big-dish chicken are put into a dinner plate, 14-15 times of boiled water at the temperature of 100 DEG C is added, the materials are soaked for 10 minutes, a dish of hot big-dish chicken which is rich in soup, tender in meat quality and delicious in taste can be obtained, the shelf life can reach 18 months, and the product is convenient to carry and transport.

Description

Technical Field

[0001] The invention relates to the technical field of brewed food, and more specifically to a method for producing brewed instant big plate chicken. Background Art

[0002] Dapanji is a delicacy in the catering industry. It has a delicious and rich taste. The chicken in Dapanji contains fat, protein and various amino acids. The various vitamins and trace elements contained in the vegetables such as potatoes, fruit corn, broccoli, Agaricus bisporus, green onions, coriander, vegetable peppers, ginger, dried peppers, garlic and other auxiliary ingredients can also provide rich nutrients for the human body. Although Dapanji is delicious, full-bodied and nutritious, the production process of Dapanji is very cumbersome, and people have many inconveniences when eating Dapanji. If you want to eat Dapanji, you must go to a Dapanji specialty store or make it fresh at home. If you use ordinary dried chicken pieces to brew Dapanji, it cannot be eaten quickly in a short time (5-8 hours to soften). Summary of the invention

[0003] The present invention aims to solve at least one of the technical problems existing in the prior art. To this end, one aspect of the present invention is to provide a method for producing instant big plate chicken, wherein the specific steps of the production process are as follows: S1. Selection and processing of ingredients; S2. Stir-fry ingredients and cook stewed soup; S3. Classify and stew the fried ingredients; S4. Arrange the marinated ingredients on a plate and freeze them; S5. Classify the quick-frozen ingredients for low-temperature freeze-sublimation drying and low-temperature vacuum solid continuous drying; S6. Allocate the packaging and store it in proportion.

[0004] Preferably, the ingredients in S1 include chicken, potato, fruit corn, broccoli, Agaricus bisporus, green onion, coriander, chili pepper, ginger, dried chili pepper, dried pepper, garlic, star anise, galangal, salad oil, chicken oil, cooking wine, light soy sauce, dark soy sauce, MSG, salt, chicken essence and big plate chicken sauce.

[0005] Preferably, the stir-fried ingredients in S2 include chicken, ginger, dried chili peppers, dried Sichuan peppercorns, garlic and star anise in a ratio of 100:1.2:0.45:0.45:0.7:0.45. After soaking the chicken to remove the fishy smell, add clean water and ginger and cook until it is 50% cooked. After taking it out and controlling the water, add salad oil to the pot. After the oil is heated, pour the chicken into the pot and stir-fry for 5 minutes. When the chicken is stir-fried until it is slightly yellow or reddish yellow, take it out, then add dried Sichuan peppercorns, star anise and dried chili peppers in sequence and stir-fry until they are slightly yellow and take them out. Then add ginger and garlic in sequence and stir-fry until they are yellowish white and take them out.

[0006] Preferably, the stewed soup in S2 is prepared by mixing chicken oil and salad oil in a ratio of 1:3, and then adding light soy sauce, dark soy sauce, and large plate chicken sauce in sequence after heating. After stir-frying for 3 minutes, add pure water in an amount 5 times the total volume of the ingredients to be stewed, and after the water is boiled for 3 minutes, add cooking wine, monosodium glutamate, salt and chicken essence in a ratio of 2:2:25:2.

[0007] Preferably, the classified stewing in S3 is that the fried chicken should be stewed in the boiling stew for 8 minutes, and the juice should be removed and set aside; the potatoes should be stewed in the boiling stew for 5 minutes, and the juice should be removed and set aside; the fruit corn segments should be stewed in the boiling stew for 12 minutes, and the juice should be removed and set aside; the broccoli should be stewed in the boiling stew for 5 minutes, and the juice should be removed and set aside; the Agaricus bisporus pieces should be stewed in the boiling stew for 10 minutes, and the juice should be removed and set aside; the vegetable peppers should be stewed in the boiling stew for 3 minutes, and the juice should be removed and set aside.

[0008] Preferably, the freezing in S4 is divided into a slow freezing period and a fast freezing period, and the marinated food is firstly slow frozen and then fast frozen.

[0009] Preferably, the slow freezing period in S4 is to first reduce the temperature of the freezing chamber to -15°C, then transport the braised chicken, potatoes, fruit corn, broccoli, Agaricus bisporus and vegetable peppers to the freezing chamber in batches, start the refrigeration compressor to start slow freezing, and set the slow freezing temperature at -25°C. During the slow freezing period, quick freezing is not allowed to prevent the food from deforming and stiffening. The slow freezing time is 2 hours, and the process is completed when the frost on the surface of the food reaches 0.2 cm and the shape of the food has been frozen.

[0010] Preferably, in the rapid freezing period of S4, the temperature of the slow-frozen braised chicken, potatoes, fruit corn, broccoli, Agaricus bisporus and chili peppers is set to -38°C, the rapid freezing time is set to 2h, and the rapid freezing is completed when a frost layer with a thickness of 0.1-0.2cm appears on the surface of the food.

[0011] Preferably, the ingredients dried by low-temperature freeze-sublimation in S5 are potatoes, fruit corn, broccoli, peppers, coriander and onions, and the vacuum degree is 30-35Pa; the low-temperature vacuum solid continuous drying adopts belt-type low-temperature solid vacuum drying, and the dried ingredients are chicken, Agaricus bisporus and brine, the vacuum degree is -0.099Pa, the crawler speed is 5㎝ / min, and the drying time is 5.2h.

[0012] Preferably, the proportions in S6 are 12g of dried chicken, 20g of freeze-dried potatoes, 6g of freeze-dried fruit corn, 3g of freeze-dried broccoli, 3g of dried Agaricus bisporus, 2g of freeze-dried chili, 2g of freeze-dried green onion segments, 0.3g of freeze-dried coriander, 0.5g of MSG, 2.5g of salt, 6g of salt, 0.5g of chicken essence, and 5g of dry brine.

[0013] The beneficial effects of the present invention are as follows: In order to provide people with convenient and nutritious big plate chicken, a kind of instant big plate chicken is invented, and its method is strict selection of ingredients, cutting chicken into meat pieces, cutting auxiliary materials into sections, grinding and other pre-preparation. Then, according to the operating procedures, soak the chicken to remove the fishy smell, boil it in water until it is 50% cooked, remove it and drain the water, then stir-fry the chicken with salad oil until it is slightly yellow or reddish yellow, remove it and drain the oil, then put ginger, garlic, dried chili, cooking wine, soy sauce, dark soy sauce, monosodium glutamate, salt, chicken essence and big plate chicken sauce into the pot and stir-fry for 3 minutes, then add 5 times the amount of pure water of the total marinade to make a marinade, and then put the processed chicken, potato, fruit corn, broccoli, Agaricus bisporus and other processed materials in batches and time periods to cook and mature, remove it and drain the juice, after all the processed raw materials are dried and cooled on the surface, classify the raw materials and evenly put them into the material tray according to the FD freeze-drying procedure, and move them into the quick-freezing chamber for 3 hours of quick freezing, and then transfer the quick-frozen chicken, Agaricus bisporus and spicy hot pot base blocks from the quick-freezing chamber to the low-temperature vacuum solid continuous dryer for 6.1 hours of drying. The remaining raw materials are sent to the low-temperature freeze-drying sublimation drying chamber for 27.5 hours of sublimation drying. After all the raw materials are dried, the hatch is opened and the raw materials are taken out and packaged in bags (boxes) of different quantities. Additional aspects and advantages of the present invention will become apparent in the following description or can be understood through the practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] The above and / or additional aspects and advantages of the present invention will become apparent and easily understood from the description of the embodiments in conjunction with the following drawings, in which: Figure 1 It is the freeze-drying sublimation process curve of the marinated food of the present invention; Figure 2 This is a curve showing the change in moisture content of braised chicken and Agaricus bisporus during belt drying in an embodiment of the present invention. DETAILED DESCRIPTION

[0015] In order to more clearly understand the above-mentioned purpose, features and advantages of the present invention, the present invention is further described in detail below in conjunction with the accompanying drawings and specific embodiments. It should be noted that the embodiments of the present application and the features in the embodiments can be combined with each other without conflict.

[0016] In the following description, many specific details are set forth to facilitate a full understanding of the present invention. However, the present invention may also be implemented in other ways different from the description. Therefore, the protection scope of the present invention is not limited to the specific embodiments disclosed below.

[0017] S1. Selection and processing of ingredients; Most chickens are three-yellow chickens, because they have low fat content, moderate protein, tender meat and good palatability. The second is roosters. Roosters are more tender and have a stronger meaty taste than hens. The most important thing is that roosters are rich in collagen protein and a variety of nutrients, but the production cost is 50% higher than that of three-yellow chickens. The production of big plate chicken should be based on chicken legs. When choosing chicken, you should choose chickens with shiny skin, chicken cut surface with a fault surface, and the meat surface is not sticky or greasy. Cut the chicken legs into 2cm thick slices, rinse with clean water 3-5 times, and then put them in the pot and cook for 50% (add ginger to remove the fishy smell during the cooking process). When cooking chicken, add 0.1% phosphate to make it more tender and elastic. Be sure to put it in cold water (chicken cooked in cold water is tender, and chicken cooked in boiling water is stiff). At the same time, use a strainer to remove the greasy chicken blood in the water of the boiled chicken. When the chicken is cooked, remove it and control the water for later use.

[0018] Potatoes should be of powdery and sticky varieties, which are cooked but not rotten, with smooth and tender skin, fewer buds (containing solanine, consuming more than 5% will cause food poisoning), no mechanical accidental scars, no disease spots, insect pests, shrinkage and bad smell. Peel the potatoes with a peeler, and cut them into 3cmX3cm oblique diamond blocks with a cutter for later use.

[0019] Choose fruit corn that is 80% mature. When pinched, a small amount of white juice will overflow, indicating that the endosperm has been formed. The unsaturated fatty acid content of fruit corn at this stage reaches 80-85%, and it is rich in various vitamins. Pick out fruit corn ears that have pests and diseases and are not mature. After washing, cut into 2cm thick round segments for later use.

[0020] Choose broccoli that is bright green, has no sunken surface, has tight and firm buds without umbrellas, and has tender green and moist leaves. Discard broccoli that is yellowing, has burst buds, or has diseases or insect pests. Wash the fresh broccoli and cut it into 3cm x 3cm pieces for later use.

[0021] Choose fresh and white Agaricus bisporus, with short and thick white stalks, turtle-shaped caps, smooth and shiny caps without scales, and an inner cap formation rate of no more than 30%. The surface should be neat after cutting with a knife. Any caps that are open, yellow, sticky, or rotten should be discarded. Wash the selected Agaricus bisporus and cut them in half for later use.

[0022] The scallion stems should be thick, the scallion white should be long (the length of the scallion white should not be less than 30cm), the scallion stems should be dense and elastic without holes. When the scallion stems are cut, they will emit a strong scallion aroma, and have a distinct spicy taste after biting. All scallion stems that are soft, yellow, or diseased or insect-infested should be discarded. After washing the selected fresh scallions, dry the surface water and cut them obliquely into 2.3cm-2.6cm segments with an onion cutter for later use.

[0023] Choose dark green or light green coriander. The forked stems of coriander have 4-6 leaves, and the leaves are thick. After chewing, the coriander has a strong flavor. Those with yellow, wilted, hardened stems or pests should be discarded. Wash the selected coriander and cut it into 1.2cm-1.5cm long pieces for later use.

[0024] The surface of the vegetable pepper is shiny, the skin is thick, the feel is hard, the tip of the pepper is blunt and round, and the size is large. Use half green and half red peppers. Those with mechanical damage, diseases and insect pests are discarded. Use a vegetable cutter to cut the vegetable pepper into 0.28cm cubes for later use.

[0025] The ginger is uniform in shape, dark yellow or earthy yellow in color, with a thin skin that can be rubbed off by hand, tight in texture, and crisp at the joints. It has a light ginger flavor after being cut, and a strong spicy taste after chewing. Those that have sprouted, wilted, or have diseases and insect pests should be discarded. Use a vegetable cutter to cut the washed ginger into 0.05-0.1 cm pieces for later use.

[0026] The color of dried chili peppers is mainly red or purple. This kind of chili pepper can emit the unique aroma and spicy taste of chili peppers after the oil residue. People will not get angry after eating it, and there will be no adverse irritation to the stomach. The peppers should be shiny and complete in shape, with less broken pieces. Those with white spots on the surface, dull, soft and moldy should be discarded. Cut the washed chili peppers into 1.5cm pieces, remove the seeds and dry them for later use.

[0027] There are two types of dried Sichuan peppercorns: red peppercorns, Dahongpao peppercorns, and Sichuan green peppercorns. Dahongpao peppercorns should be selected with burnt red color, obvious flower convexity and pattern, thick skin, uniform grains, and a natural spicy and numb flavor after biting. Green peppercorns should be selected with a green color, thick skin, and a strong spicy aroma. The spicy and numb flavor and laxative taste are more obvious after biting. Peppercorns with abnormal tastes such as bitterness and astringency should be discarded. Remove the stalks and seeds of the harvested peppercorns, and use a vacuum dryer (to prevent the spicy flavor of the peppercorns from volatilizing during drying) to dry at 75℃ for 4 hours for later use.

[0028] Choose white-skinned garlic, which is larger in size and has no more than 8 cloves per clove. The cloves are white and have a strong spicy flavor. They are mainly produced in the south of the Yellow River. Garlic that sprouts, has a bad smell, is hollow, or is moldy should be discarded. Wash the peeled garlic cloves and cut them into 0.3 cm slices for later use.

[0029] Star anise should be dark brown, dark yellow brown or dark burnt red, with a natural luster and strong natural fragrance. After chewing, the spicy flavor is greasy. Star anise with no bright surface and dull color and poor aroma is mostly sulfur-smoked. Such star anise should be discarded. Star anise should be dried in a vacuum dryer at 75℃ for 3.5 hours before consumption.

[0030] The galangal is a curved cylindrical shape, with a brownish-white-red or brownish-brown surface, fine scale wrinkles and brownish-brown ring nodes. The dry galangal is hard, and the surface is gray-brown or dark brown after being cut with a knife. It has a distinct aroma after chewing, and a strong spicy flavor. Those that are bitter, black-spotted, or soft should be discarded. Before use, the galangal should be dried in a vacuum dryer at 55°C for 12 hours.

[0031] S2. Stir-fry ingredients and cook stewed soup; The stir-fried ingredients include chicken, ginger, dried chili peppers, dried Sichuan peppercorns, garlic and star anise in a ratio of 100:1.2:0.45:0.45:0.7:0.45. After soaking the chicken to remove the fishy smell, add clean water and ginger and cook until it is 50% cooked. After removing it from the pot and draining the water, pour salad oil into the pot. After the oil is hot, pour the chicken into the pot and stir-fry for 5 minutes. When the chicken is stir-fried until browned, remove it. Add dried Sichuan peppercorns, star anise and dried chili peppers in turn and stir-fry until they are slightly yellow and then remove them. Then add ginger and garlic in turn and stir-fry until they turn yellow and then remove them.

[0032] To make the braised soup, mix chicken oil and salad oil in a ratio of 1:3, heat it and then add light soy sauce, dark soy sauce and big plate chicken sauce in turn. After stir-frying for 3 minutes, add pure water that is 5 times the total volume of the ingredients to be braised. After the water boils for 3 minutes, add cooking wine, MSG, salt and chicken essence in the ratio of 2:2:25:2 to make the braised soup.

[0033] S3. Classify and stew the fried ingredients; The fried chicken should be braised in the boiling soup for 8 minutes, removed and drained for later use (water content 85%); the potatoes should be braised in the boiling soup for 5 minutes, removed and drained for later use (water content 85%); the fruit corn segments should be braised in the boiling soup for 12 minutes, removed and drained for later use (water content 75%); the broccoli should be braised in the boiling soup for 5 minutes, removed and drained for later use (water content 75%); the Agaricus bisporus cubes should be braised in the boiling soup for 10 minutes, removed and drained for later use (water content 90%); the vegetable peppers should be braised in the boiling soup for 3 minutes, removed and drained for later use (water content 80%).

[0034] S4. Arrange the marinated ingredients on a plate and freeze them; The marinated ingredients are placed in the pre-treated freeze-drying trays. The bottom of the trays should be covered with a layer of anti-stick paper. In particular, meat, fruit corn, Agaricus bisporus, and vegetable peppers have high water content and take a long time to dry. They must be dried in separate compartments. Except for coriander and green onions, the remaining marinated ingredients should not exceed 7kg per tray. The ingredients are evenly placed in the trays, and the temperature sensor of the ingredients is placed in the appropriate position in the materials and fixed. In order to prevent the color of the ingredients from browning during the quick freezing and drying process, spray the surface of the ingredients with VC solution (add 100 tablets of VC to every 5kg of pure water, and use it after it dissolves) before placing the ingredients on the trays in the freeze-drying chamber. The entire frozen tray rack is transported to the freezing chamber through the hanging track.

[0035] Freezing of Dapanji ingredients is the main part of the drying process. If the freezing effect is not good, it will directly affect the quality of the product. The quality of the pre-freezing process will directly affect the quality of the freeze-dried product. The freezing process of ingredients is divided into two parts: slow freezing and fast freezing. The marinated ingredients are first slow frozen and then fast frozen.

[0036] During the slow freezing period, the temperature of the freezer is first reduced to -15°C, and then the braised chicken, potatoes, fruit corn, broccoli, Agaricus bisporus and vegetable peppers are transported to the freezer in batches, and the refrigeration compressor is started to start slow freezing. The slow freezing temperature is set at -25°C. During the slow freezing period, the food cannot be quickly frozen to prevent deformation and stiffness (poor water adsorption). The slow freezing time is 2 hours. The food is completed when the frost on the surface reaches 0.2cm and the shape of the food has been frozen.

[0037] During the quick freezing period, the slow-frozen braised chicken, potatoes, fruit corn, broccoli, button mushrooms and peppers (which contain high fat and freeze slowly) are set to -38°C and the quick freezing time is set to 2h. The quick freezing is completed when a frost layer of 0.1-0.2cm appears on the surface of the food.

[0038] S5. Classify the quick-frozen ingredients for low-temperature freeze-sublimation drying and low-temperature vacuum solid continuous drying; The ingredients for low-temperature freeze sublimation drying are potatoes, fruit corn, broccoli, vegetable peppers, coriander and green onions; the equipment used for sublimation drying of ingredients is FD-PX25020 freeze-drying furnace, which is 32m long, 2.96m high and 3.25m wide. The working temperature range of the heating plate is 0-120℃, and the working medium of the heating plate is softened water / heat transfer oil. The evaporation temperature of the refrigerant in the cold trap is -30℃~-45℃, the maximum water replenishment of the cold trap is 3500gk, the static limit vacuum (pressure) is 15Pa, there are 19 layers of heating plates, the center distance of the heating plates is 90mm, the thickness of the heating plates is 16mm, the actual effective area is 249.5㎡, and it is equipped with 8 material tray racks, and the material tray specifications are 710X610X35mm. Before the freeze-drying oven enters the material, it should be pre-cooled to about -15-20℃ in advance. After the quick-frozen food trays quickly enter the freeze-drying oven, the probe should be inserted and fixed with a clip. When closing the freeze-drying oven door, the sealing ring strip should be kept intact. After closing the freeze-drying oven door, start the vacuum unit, wait until the vacuum degree reaches about 30-35Pa, turn on the "heating" button to start the freeze-drying program, keep the food temperature at -38℃, and then gradually cool down to defrost and sublimate. During the drying process, the display screen observes that the atmospheric pressure is normal within 85Pa, and no adjustment is required. After 27.5h of defrosting and sublimation drying, the moisture content of the fruit corn segment dropped from 75% to about 6%, the moisture content of broccoli dropped from 75% to about 5.5%, the moisture content of the vegetable pepper dropped from 80% to about 5.5%, the moisture content of coriander and green onion dropped from 90% to about 6%, and the moisture content of potato dropped from 85% to about 6%. The freeze-drying temperature is shown in Table 1 and Figure 1 Curve temperature shall prevail.

[0039] Table 1. Freeze-drying sublimation process curve of marinated food Low-temperature vacuum solid continuous drying adopts belt-type low-temperature solid vacuum drying. The dried ingredients are chicken, Agaricus bisporus and brine. The model of the belt-type low-temperature solid vacuum drying equipment for ingredients is MJG220-11 low-temperature vacuum solid continuous drying machine. The machine body is an extra-long tank horizontal round body with a diameter of 2800㎜, a length of 16000㎜, a height of 4500㎜, and a heat exchange area of ​​220㎡. There are 11 layers of high-temperature resistant food crawlers in the cabin. The crawlers are S-shaped connections, with a width of 1500㎜ and a length of 14000㎜. The water evaporation rate is 120-150kg / h. Use the cleaning system to clean the cabin before drying the ingredients. Feed the ingredients only after they are dry. Open the feed port when feeding. Start the crawler and set the speed to 5cm / min. Place the marinated chicken and Agaricus bisporus blocks evenly on the crawler, with a spacing of 1.5cm between blocks. Place 15gk of ingredients per square meter. After filling each layer of the crawler, close the feed port and evacuate. The vacuum degree reaches -0.099Pa. When the food blocks begin to melt, heat energy is introduced to heat and dry. The high-fat chicken and Agaricus bisporus dried by the belt low-temperature solid dryer are fluffy and have strong water absorption. The water content of the chicken is reduced from 85% to 5.5%, the Agaricus bisporus is reduced from 90% to 6%, and the water content of the large plate chicken sauce is reduced from 85% to 6%. The drying data are shown in Table 2 and Figure 2 shown.

[0040] Table 2. Belt drying data When the ingredients of the instant big plate chicken are dried below 5.5-6% in low-temperature vacuum solid continuous drying or low-temperature vacuum sublimation drying, the ingredients can be sterilized in the ozone machine workshop 40 minutes before leaving the oven or leaving the cabin when the temperature drops to below 45°C. When leaving the oven or cabin, first reduce the equipment pressure to 0°C, and open the cabin door to discharge the ingredients after 2 hours.

[0041] S6. Allocate the packaging and store it in proportion.

[0042] The simple packaging workshop must also be sterilized with an ozone machine for 40 minutes before use, and the space dehumidifier must be turned on to reduce the relative humidity of the air in the packaging workshop to 20%. Special double-layer plastic packaging bags are used for product packaging, with each bag containing 20KG. The products are placed in thickened packaging cartons and moved to a special warehouse for storage.

[0043] 12g belt-dried chicken, 20g freeze-dried potatoes, 6g freeze-dried fruit corn, 3g freeze-dried broccoli, 3g belt-dried Agaricus bisporus, 2g freeze-dried chili, 2g freeze-dried green onion, 0.3g freeze-dried coriander, 0.5g MSG, 2.5g salt, 6g salt, 0.5g chicken essence, 5g dried large plate chicken sauce.

[0044] Main ingredients are packaged as follows: Belt-dried chicken, freeze-dried potatoes, freeze-dried fruit corn, freeze-dried broccoli, belt-dried Agaricus bisporus, freeze-dried vegetable chili, freeze-dried green onion segments, and freeze-dried coriander are packaged in light-proof, antioxidant aluminum foil bags that are 12 cm wide and 18 cm long.

[0045] Seasoning packaging: MSG, table salt, chicken essence, freeze-dried large plate chicken sauce and marinade are packed in 5cm wide and 8cm long light-proof and anti-oxidation aluminum foil bags.

[0046] Finished product packaging: The staple food package and auxiliary material package of instant big plate chicken are placed in a hard disposable standard lunch box with a width of 12cm, a length of 25cm, and a height of 8cm. The water storage capacity of the lunch box is 1200-1400ml. 2-4 disposable standard plastic spoons are placed in the lunch box, and the whole package is sealed with a plastic film. Finally, they are packed in thickened packaging cartons, with 20 boxes in each box.

[0047] After the instant chicken box products are packaged according to the standard requirements, they should be stored in a low-temperature (15-20℃) dedicated warehouse. The relative humidity of the air in the warehouse is about 45%. The product packaging boxes are placed on a pallet 15cm above the ground. The product packaging boxes are 20cm away from the wall. It is strictly forbidden to mix and store with toxic, odorous, volatile, and corrosive items. The shelf life of instant chicken box products is 12 months.

[0048] When eating, remove the packaging film of the box, unpack the main ingredients and auxiliary ingredients of the instant big plate chicken and pour them into the lunch box, add 14-15 times 100℃ boiling water according to the total amount of ingredients, stir the main ingredients and auxiliary ingredients evenly with a spoon, cover the box and simmer for 10 minutes, then lift the lid and it is ready to use.

[0049] Implementation standards for the use of ingredients in the production of instant big plate chicken Chicken food material use implementation standard: GB 16869-2005 Implementation standard for fruit corn: NY / T523-2020 Potato use implementation standard: LS / T 3106-2020 Agaricus bisporus use implementation standard: GB / T23190-2008 Broccoli usage implementation standard: T / NTJGXH 002—2017 Green onion use implementation standard: NYT 1835-2010 Coriander use implementation standard: DB21 / T 1371-2005 Pepper use implementation standard: GB / T 30382-2013 Ginger use implementation standard: GB / T 30383-2013 Dried chili pepper use implementation standard: GBT 10465-89 Implementation standard for dried pepper: GH / T 1289-2020 Garlic use implementation standard: GH_T 1194-2017 Star anise use implementation standard: GB / T 7652-2016 Implementation standard for the use of galangal: DB4408T 1-2019 Salad oil use implementation standard: GBT17756--1999 Chicken fat usage standard: Q / KTX 0001 S-2009 Cooking wine use implementation standard: SB / T10416 Implementation standard for light soy sauce: Q / ZWS0001S Dark soy sauce use implementation standard: GB18186 MSG use implementation standard: GB2720-2015 Table salt (non-iodized salt) use implementation standard: GB2721-2015 Chicken essence use implementation standard: SB / T 10371-2003 The implementation standard for the use of big plate chicken sauce is: GB31644 The quality standards for instant big plate chicken are shown in Tables 3 to 6 below Table 3. Comparison of water content of instant big plate chicken before drying and water absorption after drying Table 4. Sensory indexes of instant big plate chicken Table 5. Indicators of instant big plate chicken Table 6. Microbiological indicators of instant big plate chicken The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may also have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for producing instant big plate chicken, characterized in that: The specific steps of the production process are: S1. Selection and processing of ingredients; S2. Stir-fry ingredients and cook stewed soup; S3. Classify and stew the fried ingredients; S4. Arrange the marinated ingredients on a plate and freeze them; S5. Classify the quick-frozen ingredients for low-temperature freeze-sublimation drying and low-temperature vacuum solid continuous drying; S6. Allocate the packaging and store it in the warehouse in proportion.

2. The method for producing instant big plate chicken according to claim 1, characterized in that: The ingredients in S1 include chicken, potato, fruit corn, broccoli, Agaricus bisporus, green onion, coriander, chili pepper, ginger, dried chili pepper, dried peppercorn, garlic, star anise, galangal, salad oil, chicken fat, cooking wine, light soy sauce, dark soy sauce, MSG, salt, chicken essence and big plate chicken sauce.

3. The method for producing instant big plate chicken according to claim 1, characterized in that: The stir-fried ingredients in S2 include chicken, ginger, dried chili peppers, dried Sichuan peppercorns, garlic and star anise in a ratio of 100:1.2:0.45:0.45:0.7:0.

45. After removing the fishy smell from the chicken and soaking it, boil it in clean water with ginger until it is 50% cooked. After taking it out and draining the water, add salad oil to the pot. After the oil is hot, pour the chicken into the pot and stir-fry for 5 minutes. When the chicken is stir-fried until it is slightly yellow or reddish yellow, take it out. Then put the dried Sichuan peppercorns, star anise and dried chili peppers in turn and stir-fry until they are slightly yellow and take them out. Then put ginger and garlic in turn and stir-fry until they are yellowish white and take them out.

4. The method for producing instant big plate chicken according to claim 2, characterized in that: The stewed soup in S2 is prepared by mixing chicken oil and salad oil in a ratio of 1:3, heating and then adding light soy sauce, dark soy sauce and big plate chicken sauce in sequence, stir-frying for 3 minutes, adding pure water 5 times the total volume of the ingredients to be stewed, and after the water is boiled for 3 minutes, adding cooking wine, monosodium glutamate, salt and chicken essence in a ratio of 2:2:25:

2.

5. The method for producing instant big plate chicken according to claim 1, characterized in that: The classified stewing in S3 is that the fried chicken should be stewed in the boiling stew for 8 minutes, and the juice should be removed and set aside; the potatoes should be stewed in the boiling stew for 5 minutes, and the juice should be removed and set aside; the fruit corn segments should be stewed in the boiling stew for 12 minutes, and the juice should be removed and set aside; the broccoli should be stewed in the boiling stew for 5 minutes, and the juice should be removed and set aside; the Agaricus bisporus pieces should be stewed in the boiling stew for 10 minutes, and the juice should be removed and set aside; the vegetable peppers should be stewed in the boiling stew for 3 minutes, and the juice should be removed and set aside.

6. The method for producing instant big plate chicken according to claim 1, characterized in that: The freezing in S4 is divided into a slow freezing period and a fast freezing period, and the marinated food is firstly slow frozen and then fast frozen.

7. The method for producing instant big plate chicken according to claim 6, characterized in that: The slow freezing period in S4 is to first reduce the temperature of the freezing chamber to -15°C, then transport the braised chicken, potatoes, fruit corn, broccoli, Agaricus bisporus and vegetable peppers to the freezing chamber in batches, start the refrigeration compressor to start slow freezing, and set the slow freezing temperature at -25°C. During the slow freezing period, quick freezing is not allowed to prevent the food from deforming and stiffening. The slow freezing time is 2 hours, and the food is completed when the frost on the surface of the food reaches 0.2 cm and the shape of the food has been frozen.

8. The method for producing instant big plate chicken according to claim 7, characterized in that: The rapid freezing period in S4 is to set the temperature of the slow-frozen braised chicken, potatoes, fruit corn, broccoli, button mushrooms and peppers to -38°C and the rapid freezing time to 2h, and to complete the rapid freezing when a frost layer of 0.1-0.2cm appears on the surface of the food.

9. The method for producing instant big plate chicken according to claim 1, characterized in that: The ingredients dried by low-temperature freeze-sublimation in S5 are potatoes, fruit corn, broccoli, peppers, coriander and onions, with a vacuum degree of 30-35Pa; low-temperature vacuum solid continuous drying adopts belt-type low-temperature solid vacuum drying, and the dried ingredients are chicken, Agaricus bisporus and brine, with a vacuum degree of -0.099Pa, a crawler speed of 5㎝ / min, and a drying time of 5.2h.

10. The method for producing instant big plate chicken according to claim 1, characterized in that: The proportions in S6 are 12g of dried chicken, 20g of freeze-dried potatoes, 6g of freeze-dried fruit corn, 3g of freeze-dried broccoli, 3g of dried Agaricus bisporus, 2g of freeze-dried chili, 2g of freeze-dried green onion segments, 0.3g of freeze-dried coriander, 0.5g of MSG, 2.5g of salt, 6g of salt, 0.5g of chicken essence, and 5g of dried brine.

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