Production method of salt roasted chicken accessory tenderized by compound protease
Through the combined protease tenderization treatment combined with the salt baking process, the problems of dry and hard meat and flavor loss in the production of salt baked chicken attachments are solved, achieving efficient tenderization and flavor locking effects.
Patent Information
- Application Number
- CN202510541925.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-04-28
- Publication Date
- 2025-06-17
AI Technical Summary
The existing salt-baked chicken accessories production technology faces the problems of dry and hard meat and flavor loss, and it is difficult to take into account efficient tenderization, flavor locking and process adaptability.
Complex protease (papain, bromelain, neutral protease) tendering treatment combined with traditional salt baking process, promote meat tenderization and flavor locking through enzyme liquid impregnation, salt baking and vacuum packaging.
It improves the tenderness and flavor locking of chicken accessories, balances tenderization and flavor retention, improves production efficiency, and solves the problems of dry and hard meat and flavor loss in traditional processes.
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Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of food processing. More specifically, the present invention relates to a production method of salt-baked chicken accessories tenderized by using compound protease. Background Art
[0002] Traditional salt-baked chicken accessories (such as chicken wings, chicken feet, chicken legs, etc.), as classic ready-to-eat foods, are widely loved by consumers for their unique flavors and convenience. However, their production processes have long relied on two core steps: high-salt pickling and high-temperature baking, and there are significant technical bottlenecks. In the traditional process, chicken accessories need to be soaked and pickled in brine with a concentration of up to 15%-20% for 12-24 hours, and then baked at a high temperature of 180-200°C for 30-40 minutes. Although the high-salt environment can inhibit the growth of microorganisms and enhance flavor penetration, it will cause excessive contraction of muscle fibers and protein denaturation, ultimately resulting in dry and hard meat and rough texture. And long-term high-temperature baking exacerbates water loss, making the water loss rate of the product exceed 30%, further reducing tenderness. Although some enterprises have tried to improve the meat quality by shortening the baking time (such as reducing it to 25 minutes) in recent years, it is still difficult to balance the contradiction between sterilization requirements and taste retention.
[0003] In terms of tenderization technology, existing research has mostly focused on the application of single protease. For example, papain is widely used because of its high efficiency in decomposing collagen, but its optimal active temperature (60-70°C) does not match the low-temperature pickling stage (room temperature) of the traditional salt-baking process, resulting in low enzymatic hydrolysis efficiency. In addition, the action targets of single enzymes are limited, and they can only decompose specific types of proteins (such as myofibrillar proteins), and have little effect on elastin and reticular fibers in connective tissues, resulting in uneven tenderization.
[0004] Flavor retention is another major technical difficulty. The traditional salt-baking process relies on natural spices such as sand ginger and star anise to endow unique flavors, but these volatile substances are easily decomposed by heat or lost with the evaporation of moisture during high-temperature baking. Research shows that the retention rate of the main flavor component hydroxymethoxyacetophenone in sand ginger is less than 50% after heating at 200°C for 30 minutes. In the existing technology, some enterprises use vacuum low-temperature baking (such as 120°C) to reduce flavor loss, but low temperature leads to incomplete sterilization and shortens the product shelf life. In addition, during the protease treatment process, the enzymatic hydrolysis may decompose some flavor precursor substances, further weakening the aroma complexity of the final product.
[0005] In summary, the existing production technology of salt-baked chicken accessories faces problems such as dry and hard meat and flavor loss, and there is an urgent need for an innovative method that can balance high-efficiency tenderization, flavor locking, and process adaptability. Summary of the Invention
[0006] To improve the above problems and reduce the problems of dry and hard texture and flavor loss of the salt-baked chicken accessories in the composite protease tenderization treatment in the related art, the present invention specifically provides a production method of salt-baked chicken accessories using composite protease tenderization treatment to solve the problems raised in the above background art.
[0007] To achieve the above object, the present invention provides the following technical solutions:
[0008] A kind of salt-baked chicken accessories with composite protease tenderization treatment, comprising the following steps:
[0009] Step 1: Raw material pretreatment: Select 500 g of fresh chicken accessories, place them in flowing clean water for sufficient cleaning to remove the dirt and blood on the surface of the chicken accessories; after cleaning, use a knife to remove the excess fat and other visible impurities on the chicken accessories to obtain the pretreated chicken accessories;
[0010] Step 2: Composite protease tenderization treatment:
[0011] Enzyme solution preparation: Mix papain, bromelain, and neutral protease and dissolve them in 10 L of buffer solution with a pH of 6.5, and control the concentration to 0.2 - 0.6% (w / v) to obtain the enzyme solution;
[0012] Immersion treatment: Immerse the pretreated chicken accessories obtained in Step 1 in the enzyme solution prepared in the enzyme solution preparation, and carry out immersion treatment at a temperature of 40 - 45 °C for 20 - 30 min to obtain the tenderized chicken accessories;
[0013] Step 3: Salt-baking process:
[0014] Salt material formula: Mix coarse sea salt, sand ginger powder, and star anise powder to obtain the salt material;
[0015] Salt-baking operation: Take out the tenderized chicken accessories obtained in Step 2 from the enzyme solution, rinse them with clean water, wrap them in the salt material, and bake them at a temperature of 180 - 200 °C for 25 - 30 min to obtain the salt-baked chicken accessories;
[0016] Step 4: Post-treatment: Wait for the salt-baked chicken accessories obtained in Step 3 to cool to room temperature, then carry out vacuum packaging, and carry out pasteurization at a temperature of 85 °C for 15 min to obtain the salt-baked chicken accessories with composite protease tenderization treatment.
[0017] Preferably, the components and weight portions of the preparation raw materials of the salt-baked chicken accessories with composite protease tenderization treatment are as follows: 100 parts of chicken accessories, 0.2 - 0.4 parts of papain, 0.1 - 0.3 parts of bromelain, 0.1 part of neutral protease, 1.0 - 1.5 parts of coarse sea salt, 0.6 - 1.2 parts of sand ginger powder, and 0.3 - 0.8 parts of star anise powder.
[0018] Preferably, the buffer solution consists of sodium dihydrogen phosphate, disodium hydrogen phosphate, and water in a mass ratio of approximately 12.5:500.
[0019] Technical effects and advantages of the present invention:
[0020] 1. The present invention uses papain, bromelain, and neutral protease in combination to specifically decompose different proteins in chicken, adapt to the meat characteristics of different chicken accessories, and improve the tenderization degree of chicken accessories.
[0021] 2. The present invention destroys the muscle fiber structure through tenderization treatment, forms microporous channels to promote the penetration of salt materials, and the high temperature of salt baking covalently binds flavor substances to proteins. At the same time, vacuum packaging and pasteurization are used to inhibit flavor degradation and improve the flavor locking degree.
[0022] 3. Through the synergistic effect of enzymatic tenderization and flavor, the present invention breaks through the bottleneck of the hard and tough texture and single flavor of traditional salt-baked chicken accessories, and realizes the simultaneous improvement of tenderness, flavor, and production efficiency. Specific embodiments
[0023] The following further elaborates on the present invention in combination with the embodiments of the present invention. The raw materials used in the examples and embodiments of the present invention are all common commercially available materials except for the following special descriptions;
[0024] Preparation Examples 1-5
[0025] A production method of salt-baked chicken accessories using composite protease for tenderization treatment includes the following steps:
[0026] Step 1: Raw material pretreatment: Select 500 g of fresh chicken accessories, place them in flowing clean water for thorough cleaning to remove dirt and blood on the surface of the chicken accessories; after cleaning, use a knife to remove excess fat and other visible impurities on the chicken accessories to obtain pretreated chicken accessories.
[0027] Step 2: Composite protease tenderization treatment:
[0028] Enzyme solution preparation: Mix papain, bromelain, and neutral protease and dissolve them in 10 L of a buffer solution with a pH of 6.5, and control the concentration to 0.2% (w / v) to obtain an enzyme solution.
[0029] The buffer solution consists of sodium dihydrogen phosphate, disodium hydrogen phosphate, and water in a mass ratio of approximately 12.5:500.
[0030] Immersion treatment: Immerse the pretreated chicken accessories obtained in Step 1 in the enzyme solution prepared in the enzyme solution preparation, and perform immersion treatment at a temperature of 40°C for 20 minutes to obtain tenderized chicken accessories.
[0031] Step 3: Salt baking process:
[0032] Salt material formula: Mix coarse sea salt, sand ginger powder, and star anise powder to obtain the salt material.
[0033] Salt baking operation: Take out the tenderized chicken accessories obtained in Step 2 from the enzyme solution, rinse with clear water, wrap them in the salt material, and bake at a temperature of 180 °C for 25 min to obtain the salt-baked chicken accessories.
[0034] Step 4: Post-treatment: Wait for the salt-baked chicken accessories obtained in Step 3 to cool to room temperature, then perform vacuum packaging and pasteurize at a temperature of 85 °C for 15 min to obtain the salt-baked chicken accessories treated with compound protease tenderization.
[0035] Table: Components and their mass ratios (g) of the preparation raw materials in Preparation Examples 1-5
[0036]
[0037] Preparation Example 6
[0038] A kind of salt-baked chicken accessories treated with compound protease tenderization, which is different from Preparation Example 1 in that the preparation method is as follows:
[0039] Step 1: Raw material pretreatment: Select 500 g of fresh chicken accessories, place them in flowing clear water for thorough cleaning to remove the dirt and blood on the surface of the chicken accessories; after cleaning, use a knife to remove the excess fat and other visible impurities on the chicken accessories to obtain the pretreated chicken accessories;
[0040] Step 2: Compound protease tenderization treatment:
[0041] Enzyme solution preparation: Mix papain, bromelain, and neutral protease and dissolve them in 10 L of a buffer solution with a pH of 6.5, and control the concentration to 0.4% (w / v) to obtain the enzyme solution;
[0042] Immersion treatment: Immerse the pretreated chicken accessories obtained in Step 1 in the enzyme solution prepared in the enzyme solution preparation, and perform immersion treatment at a temperature of 40 °C for 20 min to obtain the tenderized chicken accessories;
[0043] Step 3: Salt baking process:
[0044] Salt material formula: Mix coarse sea salt, sand ginger powder, and star anise powder to obtain the salt material;
[0045] Salt baking operation: Take out the tenderized chicken accessories obtained in Step 2 from the enzyme solution, rinse with clear water, wrap them in the salt material, and bake at a temperature of 180 °C for 25 min to obtain the salt-baked chicken accessories;
[0046] Step 4: Post-treatment: After waiting for the salt-baked chicken accessories obtained in Step 3 to cool to room temperature, they are vacuum-packed and pasteurized at 85°C for 15 minutes to obtain salt-baked chicken accessories treated with compound protease for tenderization.
[0047] Preparation Example 7
[0048] A salt-baked chicken accessory treated with compound protease for tenderization, which is different from Preparation Example 1 in that the preparation method is as follows:
[0049] Step 1: Raw material pretreatment: Select 500 g of fresh chicken accessories, place them in flowing clean water and wash them thoroughly to remove the dirt and blood on the surface of the chicken accessories; after washing, use a knife to remove the excess fat and other visible impurities on the chicken accessories to obtain pretreated chicken accessories.
[0050] Step 2: Compound protease tenderization treatment:
[0051] Enzyme solution preparation: Mix papain, bromelain, and neutral protease and dissolve them in 10 L of buffer solution with a pH of 6.5, and control the concentration to 0.6% (w / v) to obtain an enzyme solution.
[0052] Immersion treatment: Immerse the pretreated chicken accessories obtained in Step 1 in the enzyme solution prepared in the enzyme solution preparation, and carry out immersion treatment at a temperature of 40°C for 20 minutes to obtain tenderized chicken accessories.
[0053] Step 3: Salt-baking process:
[0054] Salt material formula: Mix coarse sea salt, galangal powder, and star anise powder to obtain a salt material.
[0055] Salt-baking operation: Take out the tenderized chicken accessories obtained in Step 2 from the enzyme solution, rinse them with clean water, wrap them in the salt material, and bake them at a temperature of 180°C for 25 minutes to obtain salt-baked chicken accessories.
[0056] Step 4: Post-treatment: After waiting for the salt-baked chicken accessories obtained in Step 3 to cool to room temperature, they are vacuum-packed and pasteurized at 85°C for 15 minutes to obtain salt-baked chicken accessories treated with compound protease for tenderization.
[0057] Preparation Example 8
[0058] A salt-baked chicken accessory treated with compound protease for tenderization, which is different from Preparation Example 1 in that the preparation method is as follows:
[0059] Step 1: Raw material pretreatment: Select 500 g of fresh chicken accessories, place them in flowing clean water and wash them thoroughly to remove the dirt and blood on the surface of the chicken accessories; after washing, use a knife to remove the excess fat and other visible impurities on the chicken accessories to obtain pretreated chicken accessories.
[0060] Step 2: Tenderization with compound protease:
[0061] Enzyme solution preparation: Mix papain, bromelain, and neutral protease and dissolve them in 10 L of buffer solution with a pH of 6.5, and control the concentration to 0.2% (w / v) to obtain the enzyme solution.
[0062] Impregnation treatment: Immerse the pretreated chicken accessories obtained in Step 1 in the enzyme solution prepared in the enzyme solution preparation, and perform impregnation treatment at a temperature of 42.5 °C for 25 min to obtain tenderized chicken accessories.
[0063] Step 3: Salt-baked process:
[0064] Salt material formula: Mix coarse sea salt, kaempferia galanga powder, and star anise powder to obtain the salt material.
[0065] Salt-baked operation: Take out the tenderized chicken accessories obtained in Step 2 from the enzyme solution, rinse them with clean water, wrap them in the salt material, and bake them at a temperature of 180 °C for 25 min to obtain salt-baked chicken accessories.
[0066] Step 4: Post-treatment: After waiting for the salt-baked chicken accessories obtained in Step 3 to cool to room temperature, perform vacuum packaging and perform pasteurization at a temperature of 85 °C for 15 min to obtain salt-baked chicken accessories with tenderization by compound protease.
[0067] Preparation Example 9
[0068] A kind of salt-baked chicken accessories with tenderization by compound protease, which is different from Preparation Example 1 in that the preparation method is as follows:
[0069] Step 1: Raw material pretreatment: Select 500 g of fresh chicken accessories, place them in flowing clean water for thorough cleaning to remove the dirt and blood on the surface of the chicken accessories; after cleaning, use a knife to remove the excess fat and other visible impurities on the chicken accessories to obtain pretreated chicken accessories;
[0070] Step 2: Tenderization with compound protease:
[0071] Enzyme solution preparation: Mix papain, bromelain, and neutral protease and dissolve them in 10 L of buffer solution with a pH of 6.5, and control the concentration to 0.2% (w / v) to obtain the enzyme solution.
[0072] Impregnation treatment: Immerse the pretreated chicken accessories obtained in Step 1 in the enzyme solution prepared in the enzyme solution preparation, and perform impregnation treatment at a temperature of 45 °C for 30 min to obtain tenderized chicken accessories.
[0073] Step 3: Salt-baked process:
[0074] Salt material formula: Mix coarse sea salt, kaempferia galanga powder, and star anise powder to obtain the salt material.
[0075] Salt-baked operation: Take out the tenderized chicken accessories obtained in Step 2 from the enzyme solution, rinse with clean water, wrap them in the salt mixture, and bake at a temperature of 180 °C for 25 min to obtain the salt-baked chicken accessories.
[0076] Step 4: Post-treatment: Wait for the salt-baked chicken accessories obtained in Step 3 to cool to room temperature, then perform vacuum packaging, and perform pasteurization at a temperature of 85 °C for 15 min to obtain the salt-baked chicken accessories with composite protease tenderization treatment.
[0077] Preparation Example 10
[0078] A salt-baked chicken accessory with composite protease tenderization treatment, which is different from Preparation Example 1 in that the preparation method is as follows:
[0079] Step 1: Raw material pretreatment: Select 500 g of fresh chicken accessories, place them in flowing clean water for sufficient cleaning to remove the dirt and blood on the surface of the chicken accessories; after cleaning, use a knife to remove the excess fat and other visible impurities on the chicken accessories to obtain the pretreated chicken accessories;
[0080] Step 2: Composite protease tenderization treatment:
[0081] Enzyme solution preparation: Mix papain, bromelain, and neutral protease and dissolve them in 10 L of buffer solution with a pH of 6.5, and control the concentration to 0.2% (w / v) to obtain the enzyme solution.
[0082] Impregnation treatment: Immerse the pretreated chicken accessories obtained in Step 1 in the enzyme solution prepared in the enzyme solution preparation, and perform impregnation treatment at a temperature of 40 °C for 20 min to obtain the tenderized chicken accessories.
[0083] Step 3: Salt-baked process:
[0084] Salt mixture formula: Mix coarse sea salt, kaempferia galanga powder, and star anise powder to obtain the salt mixture.
[0085] Salt-baked operation: Take out the tenderized chicken accessories obtained in Step 2 from the enzyme solution, rinse with clean water, wrap them in the salt mixture, and bake at a temperature of 190 °C for 27.5 min to obtain the salt-baked chicken accessories.
[0086] Step 4: Post-treatment: Wait for the salt-baked chicken accessories obtained in Step 3 to cool to room temperature, then perform vacuum packaging, and perform pasteurization at a temperature of 85 °C for 15 min to obtain the salt-baked chicken accessories with composite protease tenderization treatment.
[0087] Preparation Example 11
[0088] A salt-baked chicken accessory with composite protease tenderization treatment, which is different from Preparation Example 1 in that the preparation method is as follows:
[0089] Step 1: Pretreatment of raw materials: Select 500 g of fresh chicken accessories, place them in flowing clean water for thorough cleaning to remove dirt and blood on the surface of the chicken accessories; after cleaning, use a knife to remove excess fat and other visible impurities on the chicken accessories to obtain pretreated chicken accessories.
[0090] Step 2: Tenderization treatment with compound protease:
[0091] Preparation of enzyme solution: Mix papain, bromelain, and neutral protease and dissolve them in 10 L of buffer solution with a pH of 6.5, and control the concentration to 0.2% (w / v) to obtain the enzyme solution.
[0092] Immersion treatment: Immerse the pretreated chicken accessories obtained in Step 1 in the enzyme solution prepared in the enzyme solution preparation, and perform immersion treatment at a temperature of 40 °C for 20 min to obtain tenderized chicken accessories.
[0093] Step 3: Salt-baked process:
[0094] Salt formula: Mix coarse sea salt, galangal powder, and star anise powder to obtain the salt mixture.
[0095] Salt-baked operation: Take out the tenderized chicken accessories obtained in Step 2 from the enzyme solution, rinse them with clean water, wrap them in the salt mixture, and bake them at a temperature of 200 °C for 30 min to obtain salt-baked chicken accessories.
[0096] Step 4: Post-treatment: Wait for the salt-baked chicken accessories obtained in Step 3 to cool to room temperature, then perform vacuum packaging, and perform pasteurization at a temperature of 85 °C for 15 min to obtain salt-baked chicken accessories with tenderization treatment by compound protease.
[0097] Performance detection test
[0098] Select the salt-baked chicken accessories with tenderization treatment by compound protease prepared in each example for inspection. The test subjects are 110 salt-baked chicken accessories with tenderization treatment by compound protease, 10 in each group; detect their tenderness and impermeability. The specific detection steps are as follows:
[0099] Tenderness:
[0100] First, take samples of the salt-baked chicken accessories with tenderization treatment by compound protease prepared in the examples, remove the surface salt mixture, cut uniform block samples of 2 cm × 2 cm × 1 cm along the muscle fiber direction, use a texture analyzer to detect the tenderness of the samples, and take the compression deformation of 40% as the target to detect the peak force when the compression reaches a deformation of 40%, so as to characterize the tenderness of the salt-baked chicken accessories with tenderization treatment by compound protease; the detection results and evaluation criteria are as follows:
[0101] Peak force < 25 N (considered high tenderness);
[0102] 25 N < Peak force < 35 N (considered moderate tenderness);
[0103] Peak force > 35 N (considered low tenderness).
[0104] Salt concentration difference between the surface layer and the central layer:
[0105] First, take samples of the salt-baked chicken accessories tenderized with the compound protease prepared in the examples. Use the silver nitrate titration method to measure the sodium chloride content in the surface layer of 0 - 2 mm, the middle layer of 2 - 4 mm, and the central layer of ≥4 mm, and calculate the salt concentration difference between the surface layer and the central layer to characterize the flavor locking degree of the salt-baked chicken accessories tenderized with the compound protease; the test results and evaluation criteria are as follows:
[0106] Salt concentration difference between the surface layer and the central layer ≤ 15% (considered strong flavor locking degree);
[0107] Salt concentration difference between the surface layer and the central layer > 15% (considered weak flavor locking degree).
[0108] It should be specifically noted that the above-mentioned salt-baked chicken accessories tenderized with the compound protease are those produced by maintaining the normal production method. For the defective salt-baked chicken accessories tenderized with the compound protease produced, the data of these salt-baked chicken accessories tenderized with the compound protease are discarded.
[0109] Examples 1 - 5
[0110] A kind of salt-baked chicken accessory tenderized with a compound protease, and the corresponding relationship of its preparation method is shown in the following table.
[0111] Table: Comparison table of the usage of salt-baked chicken accessories tenderized with the compound protease in Examples 1 - 5
[0112] Group Salt-baked chicken accessories treated with compound protease tenderization Example 1 Prepared from Preparation Example 1 Example 2 Prepared from Preparation Example 2 Example 3 Prepared from Preparation Example 3 Example 4 Prepared from Preparation Example 4 Example 5 Prepared from Preparation Example 5
[0113] Extract the salt-baked chicken accessories tenderized with the compound protease in the above Examples 1 - 5, and test their peak force and salt concentration difference between the surface layer and the central layer according to the above measurement steps and measurement standards. The test results are averaged and recorded in the following table.
[0114] Table: Performance test results of peak force and salt concentration difference between the surface layer and the central layer in Examples 1 - 5
[0115]
[0116]
[0117] As can be seen from the above table, in the preparation process of the salt-baked chicken accessories with compound protease tenderization treatment in Examples 1-5, it has a good effect of improving the production effect of the salt-baked chicken accessories with compound protease tenderization treatment. Papain decomposes collagen and elastin, cuts off the connective tissue in muscle fibers, and promotes meat softening; bromelain decomposes actin and myosin in muscle fibers, assists in tenderizing muscle tissue, and the decomposition process is relatively mild to avoid excessive hydrolysis of proteins; neutral protease acts on the peptide bonds of proteins, optimizes the muscle structure, promotes moderate degradation of myofibrillar proteins, and balances the tenderness and elasticity of the meat; the buffer maintains the optimal pH environment of the enzyme solution, activates the activities of papain, bromelain, and neutral protease, and avoids enzyme inactivation; coarse sea salt provides the core saltiness of the salt-baking process, balances the umami and greasiness of chicken, causes mild dehydration of muscle fibers through salting-out, improves the protein coagulation degree, assists the tenderized meat to maintain elasticity, inhibits the growth of microorganisms, and extends the flavor stability time during the pickling process; sha jiang powder contains volatile oils, removes the fishy smell of chicken, and gives a unique spicy and fragrant flavor; star anise powder contains ingredients such as anethole and anethone, provides a strong five-spice aroma, and balances the special flavor of chicken accessories; thus achieving the purpose of improving the production effect of the salt-baked chicken accessories with compound protease tenderization treatment;
[0118] Its peak force is 14.2-15.5N, which is regarded as high tenderness; the salt concentration difference in the central layer is 9.2-9.9%, which is regarded as a strong flavor locking degree;
[0119] It can be seen that when the production raw materials are certain, the production effect of the salt-baked chicken accessories with compound protease tenderization treatment can be increased by adjusting the proportion of the preparation raw materials. Combining the data in the above table, it is not difficult to see that when preparing the enzyme solution, the salt-baked chicken accessories with compound protease tenderization treatment prepared with 0.4 parts of papain, 0.1 part of bromelain, and 0.1 part of neutral protease have the highest tenderness. Analyzing the reason, it is that a high proportion of papain targets the connective tissue of chicken accessories, quickly breaks collagen fibers, significantly reduces muscle hardness, and has the lowest peak force, which is obtained from Examples 1-3.
[0120] It can be seen that when the production raw materials are certain, the production effect of the salt-baked chicken accessories with compound protease tenderization treatment can be increased by adjusting the proportion of the preparation raw materials. Combining the data in the above table, it is not difficult to see that when preparing the enzyme solution, the salt-baked chicken accessories with compound protease tenderization treatment prepared with 0.2 parts of papain, 0.3 parts of bromelain, and 0.1 part of neutral protease have the highest flavor locking degree. Analyzing the reason, it is that the proportion of bromelain is the highest, reducing the loss of flavor substances caused by cell structure damage, which is obtained from Examples 1-3.
[0121] It can be seen that when the production raw materials are fixed, the production effect of the salt-baked chicken accessories treated with compound protease tenderization can be increased by adjusting the proportion of the preparation raw materials. Combining the data in the above table, it is not difficult to see that when preparing the salt mixture, the salt-baked chicken accessories treated with compound protease tenderization prepared with 1.5 parts of coarse sea salt, 1.2 parts of sand ginger powder, and 0.5 parts of star anise powder have the strongest tenderness and flavor locking degree. The reason is that the amount of coarse sea salt and sand ginger powder in the salt mixture formula is relatively high, which is more likely to penetrate into the connective tissue when assisting protease tenderization, accelerating collagen decomposition. The amount of sand ginger powder and star anise powder is the highest, and the two work together to remove fishy smell and give spicy and compound aroma, tightly binding the collagen matrix. It is obtained from Examples 1, 4 - 5.
[0122] Examples 6 - 11
[0123] A kind of salt-baked chicken accessory treated with compound protease tenderization, and the corresponding relationship of its preparation method is shown in the following table.
[0124] Table: Comparison table of the usage of salt-baked chicken accessories treated with compound protease tenderization in Examples 6 - 15
[0125] Group Salt-baked chicken accessories treated with compound protease tenderization Example 6 Prepared from Preparation Example 6 Example 7 Prepared from Preparation Example 7 Example 8 Prepared from Preparation Example 8 Example 9 Prepared from Preparation Example 9 Example 10 Prepared from Preparation Example 10 Example 11 Prepared from Preparation Example 11
[0126] Extract the salt-baked chicken accessories treated with compound protease tenderization in the above Examples 6 - 11, and test their peak force and the salt concentration difference between the surface layer and the central layer according to the above measurement steps and measurement standards. The test results are averaged and recorded in the following table.
[0127] Table: Performance test results of peak force and salt concentration difference between the surface layer and the central layer in Examples 1, 6 - 11
[0128]
[0129] As can be seen from the above table, during the preparation of the salt-baked chicken accessories with complex protease tenderization treatment in Examples 1-5, it has a good effect of improving the production effect of the salt-baked chicken accessories with complex protease tenderization treatment. Papain decomposes collagen and elastin, cuts off the connective tissue in muscle fibers, and promotes meat softening; Bromelain decomposes actin and myosin in muscle fibers, assists in tenderizing muscle tissue, and the decomposition process is relatively mild to avoid excessive hydrolysis of proteins; Neutral protease acts on the peptide bonds of proteins, optimizes the muscle structure, promotes moderate degradation of myofibrillar proteins, and balances the tenderness and elasticity of the meat; The buffer maintains the optimal pH environment of the enzyme solution, activates the activities of papain, bromelain, and neutral protease, and avoids enzyme inactivation; Coarse sea salt provides the core saltiness of the salt-baking process, balances the umami and greasiness of chicken, causes mild dehydration of muscle fibers through salting-out, improves the protein coagulation degree, assists the tenderized meat to maintain elasticity, inhibits the growth of microorganisms, and extends the flavor stability time during the marinating process; Kaempferia galanga powder contains volatile oils, removes the fishy smell of chicken, and imparts a unique spicy and fragrant flavor; Star anise powder contains ingredients such as anethole and anethone, provides a strong five-spice aroma, and balances the special flavor of chicken accessories; thus achieving the purpose of improving the production effect of the salt-baked chicken accessories with complex protease tenderization treatment;
[0130] Its peak force is 14.2-15.5 N, which is regarded as high tenderness; the salt concentration difference in the central layer is 9.2-9.9%, which is regarded as a strong flavor locking degree;
[0131] It can be seen that when the production raw materials are fixed, the production effect of the salt-baked chicken accessories treated with compound protease tenderization can be increased by adjusting the preparation conditions. Combining the data in the above table, it is not difficult to see that when preparing the salt-baked chicken accessories treated with compound protease tenderization, increasing the enzyme solution concentration during the preparation of the enzyme solution; the impregnation temperature and time during the impregnation treatment; the baking temperature and time during the salt-baking operation, the tenderness and flavor locking degree of the prepared salt-baked chicken accessories treated with compound protease tenderization are both improved. Analyzing the reasons, the increase in concentration directly increases the number of enzyme molecules, improves the collision probability with the substrate, accelerates the protein decomposition reaction, makes the muscle fibers break more thoroughly, and significantly improves the tenderness; the increase in impregnation temperature and the extension of time maximize the enzyme activity. The increase in temperature slightly expands the muscle cell structure, enhances the cell membrane permeability, and makes the enzyme solution and seasonings more easily penetrate into the muscle interior, promoting the combination of flavor substances and proteins and locking the flavor. Sufficient time ensures the continuous decomposition of the enzyme on the deep muscle fibers and connective tissues. Long-time impregnation makes the salty and fragrant components reach equilibrium within the cells, avoiding over-salty on the surface and tasteless inside, and enhancing the flavor locking ability; high temperature denatures and coagulates the water-soluble proteins in the muscle, forming a dense "protective film" on the muscle surface, preventing the loss of internal moisture and flavor substances, and at the same time fixing the small molecule umami substances produced by enzymatic hydrolysis; sufficient time allows the heat to penetrate the muscle tissue, and the internal temperature reaches the enzyme inactivation point, and at the same time allows the flavor components of salt and spices to be evenly distributed throughout the accessory through heat diffusion, avoiding flavor differences inside and outside, as obtained from Examples 1, 6-11.
[0132] This specific embodiment is only an explanation of the present invention and not a limitation thereof. Those skilled in the art can make modifications to this embodiment without creative contributions according to needs after reading this specification, but as long as it is within the scope of the claims of the present invention, it is protected by the patent law.
Claims
1. A method for producing salt-baked chicken accessories treated with composite protease tenderization, characterized in that: The following steps are involved: Step 1: Raw material pretreatment: Select 500g of fresh chicken appendages, place them in running water and wash them thoroughly to remove dirt and blood on the surface of the chicken appendages; after washing, use a knife to remove excess fat and other visible impurities on the chicken appendages to obtain the pretreated chicken appendages; Step 2: Compound protease tenderization treatment: Preparation of enzyme solution: Mix papain, bromelain and neutral protease and dissolve them in 10L pH 6.5 buffer solution with the concentration controlled at 0.2-0.6% (w / v) to obtain enzyme solution; Dipping treatment: dipping the pretreated chicken appendages obtained in step 1 into the enzyme solution prepared in the enzyme solution preparation, dipping for 20-30 minutes at a temperature of 40-45° C. to obtain tenderized chicken appendages; Step 3: Salt baking process: Salt recipe: Mix coarse sea salt, sand ginger powder and star anise powder to make salt; Salt-baking operation: take out the tenderized chicken appendages obtained in step 2 from the enzyme solution, rinse with clean water, wrap them in salt, and bake them at a temperature of 180-200° C. for 25-30 minutes to obtain salt-baked chicken appendages; Step 4: Post-processing: Wait for the salt-baked chicken attachments obtained in step 3 to cool to room temperature and then perform vacuum packaging, and perform pasteurization at a temperature of 85° C. for 15 minutes to obtain salt-baked chicken attachments tenderized with a composite protease.
2. The method for preparing salt-baked chicken annex treated with composite protease tenderization according to claim 1, characterized in that: The components and weight proportions of the raw materials for preparing the salt-baked chicken annex treated with the composite protease tenderization are as follows: 100 parts of chicken appendages, 0.2-0.4 parts of papain, 0.1-0.3 parts of bromelain, 0.1 parts of neutral protease, 1.0-1.5 parts of coarse sea salt, 0.6-1.2 parts of sand ginger powder, and 0.3-0.8 parts of star anise powder.
3. The method for preparing salt-baked chicken annex treated with composite protease tenderization according to claim 1, characterized in that: The buffer solution is composed of sodium dihydrogen phosphate, disodium hydrogen phosphate and water in a mass ratio of about 12.5:
500.
4. Salt-baked chicken annex treated with composite protease tenderization prepared by the preparation method according to any one of claims 1 to 3.