Processing technology of moist baked food

Abstract

The invention relates to a moist baked food processing technology, and belongs to the technical field of food processing. By optimizing the thawing temperature of the frozen chicken, the formula of the pickling liquid, the technological parameters during ultrasonic heating marinating and the technological parameters during microwave sterilization, the moist roasted chicken with low hardness, good chewiness, better tenderness and texture characteristics is processed, and the processed moist roasted chicken has good appearance, taste, taste and fragrance at the same time. According to the invention, two traditional processes of moist marinating and salt baking are perfectly combined, traditional thick salt wrapping is abandoned, salt is greatly reduced, marinating is used for flavoring, a baking method is used for releasing the natural fragrance of food materials, and the moist baking fresh-keeping process which is elastic in taste, tender in meat, crisp in bone and unique in fragrance is formed.

Description

Technical Field

[0001] The present invention relates to a processing technology for moist-baked food, belonging to the technical field of food processing. Background Art

[0002] Salt-baked meat products are a kind of food deeply loved by people nowadays. One of its representative foods, salt-baked chicken, has been greatly promoted due to its delicious taste and bright color. Salt-baking utilizes the mechanism of physical heat conduction, using salt as the heat-conducting medium to mature the raw materials. The heating time is based on the maturity of the raw materials, generally not too long, so as to maintain the texture and freshness of the raw materials. The processing technology of salt-baking enables the original flavor of the ingredients to be retained during the dish-making process, so that the original flavor can be achieved when the dish is eaten. The characteristics of salt-baked dishes can be summarized in 12 words: crispy skin, brittle bones, tender meat, and rich dry fragrance. However, during the processing of salt-baked foods, the problem of excessive saltiness often occurs, which brings certain harm to consumers' health.

[0003] Braised meat products mainly refer to meat products made by the braising method. It is mainly a dish made by boiling the preliminarily processed and blanched raw materials in the prepared braising liquid. The popularity of braised products across the country and their high favorability among consumers are inseparable from their own characteristics. First of all, braised products have a unique flavor. Under the action of seasonings, braised products have a pleasing color, giving people a psychological enjoyment and arousing people's appetite.

[0004] Salt-baked foods and braised foods are deeply loved by people, with a long history of consumption and a wide distribution area. However, there are differences in eating habits between the north and the south. Salt-baked foods are more common in the south, while braised foods are preferred in the north. How to combine the two processes of salt-baking and braising to process foods that combine the advantages of both salt-baked foods and braised foods to meet the consumption needs of consumers in the north and the south is an urgent problem to be solved.

[0005] Chinese patent document CN111194876A discloses a processing method for salt-baked chicken products, including the following steps: Step 1), marinating: After thawing the chicken at 4°C, trimming and weighing it, preparing the marinade according to the weight of the chicken, and the ratio of marinade to chicken is 1:1; placing the marinade and chicken in a tumbler for vacuum tumbling for 5-15 hours to complete the tumbling and marinating of the chicken; Step 2), taking out the chicken after tumbling and marinating in Step 1), blanching until the central temperature of the chicken breast reaches 50°C, and then immediately transferring it to an ultrasonic cooking pot, and at the same time, there is a braising liquid in the ultrasonic cooking pot. Under the condition of 85°C, the ultrasonic frequency is 20 kHz, and ultrasonic-assisted cooking is carried out at 400-800 W until the central temperature of the chicken breast reaches 80°C; Step 3), cooling and vacuum packaging: After the chicken cooked in Step 2) is cooled with ice water, it is vacuum packaged to obtain a water-baked salt-baked chicken product. However, the cooking loss of the processed chicken in this patent document is relatively large and the tenderness is relatively small, which affects the processing cost and product quality. Summary of the invention

[0006] The purpose of the present invention is to provide a wet-baked food processing technology to solve the problems of large cooking loss and low tenderness of chicken in the current processing of braised chicken.

[0007] The present invention provides a wet-baked food processing technology, comprising the following steps:

[0008] (1) Thawing a frozen chicken in cold water at 4 to 5°C to obtain a thawed chicken.

[0009] (2) vacuum tumbling and marinating the thawed chicken to obtain a marinated chicken; the marinating liquid used in the vacuum tumbling and marinating is prepared by mixing water, sodium chloride, a surfactant and spice powder, wherein the surfactant comprises sodium tripolyphosphate, potassium dihydrogen phosphate and sweet osmanthus ear glycolipid; in the marinating liquid, the mass fraction of sodium chloride is 5.5-6.8%, the mass fraction of sodium tripolyphosphate is 0.35-0.45%, the mass fraction of potassium dihydrogen phosphate is 0.08-0.15%, and the mass fraction of sweet osmanthus ear glycolipid is 0.03-0.07%; the spice powder comprises cumin powder, and the mass fraction of cumin powder in the marinating liquid is 0.04-0.09%;

[0010] (3) ultrasonically heating and braising the marinated chicken to obtain a braised chicken; the ultrasonic power during the ultrasonic heating and braising is 600 to 800 W;

[0011] (4) The braised chicken is subjected to microwave sterilization to obtain a finished baked chicken; the electromagnetic wave frequency used in the microwave sterilization is 0.1 to 15 GHz.

[0012] Preferably, in step (2), the mass ratio of thawed chicken to marinade is 1:0.4-0.6.

[0013] Preferably, in step (2), the rotation speed during vacuum tumbling and pickling is 9 to 10 r / min, the vacuum degree is -0.06 to -0.07 MPa, and the temperature is 2 to 4°C.

[0014] Preferably, in step (2), the vacuum tumbling and kneading is intermittent tumbling and kneading, with each tumbling and kneading lasting 10 to 15 minutes and resting for 20 to 25 minutes. The total time for the vacuum tumbling and kneading is 10 hours.

[0015] Preferably, in step (2), the spice powder is composed of Chinese prickly ash powder, ginger powder, cumin powder, cinnamon powder, star anise powder, cinnamon leaf powder and tsaoko powder. In the pickling solution, the mass fraction of Chinese prickly ash powder is 0.03-0.07%, the mass fraction of ginger powder is 0.06-0.11%, the mass fraction of cumin powder is 0.04-0.09%, the mass fraction of cinnamon powder is 0.03-0.07%, the mass fraction of star anise powder is 0.02-0.06%, the mass fraction of cinnamon leaf powder is 0.03-0.05%, and the mass fraction of tsaoko powder is 0.03-0.05%.

[0016] Preferably, in step (3), the pickling solution used for ultrasonic heating and braising is composed of water, cinnamon, star anise, cinnamon leaf, tsaoko, Chinese prickly ash, fennel and ginger powder.

[0017] Preferably, in the pickling solution, the mass fraction of cinnamon is 0.12-0.15%, the mass fraction of star anise is 0.11-0.15%, the mass fraction of cinnamon leaf is 0.02-0.06%, the mass fraction of tsaoko is 0.11-0.15%, the mass fraction of Chinese prickly ash is 0.04-0.09%, the mass fraction of fennel is 0.02-0.06%, and the mass fraction of ginger powder is 0.18-0.35%.

[0018] Preferably, in step (3), the mass ratio of the pickled chicken to the pickling solution is 1:3-5.

[0019] Preferably, in step (3), the temperature for ultrasonic heating and braising is 165-175°C, and the time is 100-120 min.

[0020] Preferably, in step (4), the electromagnetic wave power used for microwave sterilization is 130-160 W, and the sterilization time is 5-7 min.

[0021] Compared with the prior art, the beneficial effects of the present invention are as follows: By optimizing the thawing temperature of the frozen chicken, the formula of the pickling solution, the process parameters during ultrasonic heating and braising, and the process parameters during microwave sterilization, the present invention processes a moist-baked chicken with low hardness, good chewiness, better tenderness and texture characteristics. Moreover, the processed moist-baked chicken has good appearance, taste, flavor and aroma at the same time. The present invention perfectly combines the two traditional processes of moist braising and salt baking, abandons the traditional thick salt wrapping, greatly reduces the salt content, flavors with braising, and releases the natural fragrance of the ingredients by the baking method, forming a unique moist-baked freshness-locking process with elastic texture, tender meat and crispy bones leaving a lingering fragrance. Detailed Embodiments

[0022] The following embodiments are intended to further illustrate the content of the present invention rather than limit the protection scope of the present invention.

[0023] Example 1

[0024] The wet baked food processing technology of this embodiment comprises the following steps:

[0025] (1) Thawing a frozen chicken in constant temperature cold water at 4°C to obtain a thawed chicken.

[0026] (2) Putting the thawed chicken and the pickling liquid in a mass ratio of 1:0.4 into a vacuum tumbling and pickling machine for vacuum tumbling and pickling to obtain the pickled chicken; the speed during the vacuum tumbling and pickling is 10 r / min, the vacuum degree is -0.06 MPa, the temperature is 2°C, the vacuum tumbling and pickling is intermittent tumbling, each tumbling is 10 minutes, and the rest is 20 minutes. The total vacuum tumbling and pickling time is 10 hours; the pickling liquid is prepared by mixing water, sodium chloride, a surfactant and spice powder, and the surfactant is composed of sodium tripolyphosphate, potassium dihydrogen phosphate and sweet osmanthus ear glycolipid; in the pickling liquid, the mass fraction of sodium chloride is 6 .4%, the mass fraction of sodium tripolyphosphate is 0.4%, the mass fraction of potassium dihydrogen phosphate is 0.01%, and the mass fraction of osmanthus ear glycolipid is 0.05%; the spice powder is composed of pepper powder, ginger powder, cumin powder, cinnamon powder, star anise powder, bay leaf powder and tsaoko powder. In the pickling liquid, the mass fraction of pepper powder is 0.03%, the mass fraction of ginger powder is 0.06%, the mass fraction of cumin powder is 0.04%, the mass fraction of cinnamon powder is 0.03%, the mass fraction of star anise powder is 0.02%, the mass fraction of bay leaf powder is 0.03%, and the mass fraction of tsaoko powder is 0.03%.

[0027] (3) Adding the marinated chicken and the marinating liquid in a mass ratio of 1:3 into an ultrasonic frying pot for ultrasonic heating and marinating to obtain a marinated chicken; the ultrasonic power during ultrasonic heating and marinating is 600 W, the temperature of ultrasonic heating and marinating is 170° C., and the time is 100 min; the marinating liquid consists of water, cinnamon, star anise, bay leaves, tsaoko, pepper, cumin and ginger powder, the mass fraction of cinnamon is 0.12%, the mass fraction of star anise is 0.11%, the mass fraction of bay leaves is 0.02%, the mass fraction of tsaoko is 0.11%, the mass fraction of pepper is 0.04%, the mass fraction of cumin is 0.02%, and the mass fraction of ginger powder is 0.18%.

[0028] (4) The braised chicken is subjected to microwave sterilization to obtain a finished baked chicken; the electromagnetic wave frequency used in the microwave sterilization is 0.1 GHz, the power is 150 W, and the sterilization time is 5 minutes.

[0029] Example 2

[0030] The wet baked food processing technology of this embodiment comprises the following steps:

[0031] (1) Thawing a frozen chicken in constant temperature cold water at 4°C to obtain a thawed chicken.

[0032] (2) Put thawed chicken and pickling solution with a mass ratio of 1:0.5 into a vacuum tumbling pickling machine for vacuum tumbling pickling to obtain pickled chicken; the rotation speed during vacuum tumbling pickling is 10 r / min, the vacuum degree is -0.06 MPa, the temperature is 3 °C, and the vacuum tumbling pickling is intermittent tumbling. For every 12 min of tumbling, it pauses for 23 min, and the total time of vacuum tumbling pickling is 10 h; the pickling solution is stirred and mixed by water, sodium chloride, surfactant, and spice powder. The surfactant consists of sodium tripolyphosphate, potassium dihydrogen phosphate, and auricularia osmundicola polysaccharide; in the pickling solution, the mass fraction of sodium chloride is 5.5%, the mass fraction of sodium tripolyphosphate is 0.35%, the mass fraction of potassium dihydrogen phosphate is 0.08%, and the mass fraction of auricularia osmundicola polysaccharide is 0.03%; the spice powder consists of Chinese prickly ash powder, ginger powder, cumin powder, cinnamon powder, star anise powder, bay leaf powder, and tsaoko powder. In the pickling solution, the mass fraction of Chinese prickly ash powder is 0.05%, the mass fraction of ginger powder is 0.08%, the mass fraction of cumin powder is 0.06%, the mass fraction of cinnamon powder is 0.05%, the mass fraction of star anise powder is 0.04%, the mass fraction of bay leaf powder is 0.04%, and the mass fraction of tsaoko powder is 0.04%.

[0033] (3) Add pickled chicken and braising solution with a mass ratio of 1:4 to an ultrasonic decocting pot for ultrasonic heating and braising to obtain braised chicken; the ultrasonic power during ultrasonic heating and braising is 700 W, the temperature of ultrasonic heating and braising is 165 °C, and the time is 110 min; the braising solution consists of water, cinnamon, star anise, bay leaf, tsaoko, Chinese prickly ash, fennel, and ginger powder. The mass fraction of cinnamon is 0.13%, the mass fraction of star anise is 0.12%, the mass fraction of bay leaf is 0.04%, the mass fraction of tsaoko is 0.14%, the mass fraction of Chinese prickly ash is 0.05%, the mass fraction of fennel is 0.04%, and the mass fraction of ginger powder is 0.25%.

[0034] (4) Perform microwave sterilization on the braised chicken to obtain the finished product of moist-baked chicken; the electromagnetic wave frequency used during microwave sterilization is 7 GHz, the power is 130 W, and the sterilization time is 6 min.

[0035] Example 3

[0036] The processing technology of the moist-baked food in this example includes the following steps:

[0037] (1) Thaw the frozen chicken in a constant-temperature cold water at 5 °C to obtain thawed chicken.

[0038] (2) Put thawed chicken and pickling solution with a mass ratio of 1:0.6 into a vacuum tumbling pickling machine for vacuum tumbling pickling to obtain pickled chicken; the rotation speed during vacuum tumbling pickling is 9 r / min, the vacuum degree is -0.07 MPa, the temperature is 4 °C, and the vacuum tumbling pickling is intermittent tumbling. For every 15 minutes of tumbling, it pauses for 25 minutes, and the total time of vacuum tumbling pickling is 10 h; the pickling solution is stirred and mixed by water, sodium chloride, surfactant, and spice powder. The surfactant consists of sodium tripolyphosphate, potassium dihydrogen phosphate, and auricularia osmundicola polysaccharide; in the pickling solution, the mass fraction of sodium chloride is 6.8%, the mass fraction of sodium tripolyphosphate is 0.45%, the mass fraction of potassium dihydrogen phosphate is 0.15%, and the mass fraction of auricularia osmundicola polysaccharide is 0.07%; the spice powder consists of Chinese prickly ash powder, ginger powder, cumin powder, cinnamon powder, star anise powder, bay leaf powder, and tsaoko powder. In the pickling solution, the mass fraction of Chinese prickly ash powder is 0.07%, the mass fraction of ginger powder is 0.11%, the mass fraction of cumin powder is 0.09%, the mass fraction of cinnamon powder is 0.07%, the mass fraction of star anise powder is 0.06%, the mass fraction of bay leaf powder is 0.05%, and the mass fraction of tsaoko powder is 0.05%.

[0039] (3) Add pickled chicken and braising solution with a mass ratio of 1:5 to an ultrasonic cooking pot for ultrasonic heating and braising to obtain braised chicken; the ultrasonic power during ultrasonic heating and braising is 800 W, the temperature of ultrasonic heating and braising is 175 °C, and the time is 120 min; the braising solution consists of water, cinnamon, star anise, bay leaf, tsaoko, Chinese prickly ash, fennel, and ginger powder. The mass fraction of cinnamon is 0.15%, the mass fraction of star anise is 0.15%, the mass fraction of bay leaf is 0.06%, the mass fraction of tsaoko is 0.15%, the mass fraction of Chinese prickly ash is 0.09%, the mass fraction of fennel is 0.06%, and the mass fraction of ginger powder is 0.35%.

[0040] (4) Perform microwave sterilization on the braised chicken to obtain the finished product of moist-baked chicken; the electromagnetic wave frequency used during microwave sterilization is 15 GHz, the power is 160 W, and the sterilization time is 7 min.

[0041] Comparative Example 1

[0042] The difference between the processing technology of the moist-baked food in this comparative example and that in Example 1 is only that in step (1) of the processing technology of the moist-baked food in this comparative example, thawing is carried out in a 15 °C refrigerator.

[0043] Comparative Example 2

[0044] The difference between the processing technology of the moist-baked food in this comparative example and that in Example 1 is only that in step (1) of the processing technology of the moist-baked food in this comparative example, thawing is carried out in a 4 °C refrigerator.

[0045] Comparative Example 3

[0046] The difference between the processing technology of the moist-baked food in this comparative example and that in Example 1 lies only in that the mass fraction of sodium chloride in the pickling solution in step (2) of the processing technology of the moist-baked food in this comparative example is 5%.

[0047] Comparative Example 4

[0048] The difference between the processing technology of the moist-baked food in this comparative example and that in Example 1 lies only in that the mass fraction of sodium chloride in the pickling solution in step (2) of the processing technology of the moist-baked food in this comparative example is 7%.

[0049] Comparative Example 5

[0050] The difference between the processing technology of the moist-baked food in this comparative example and that in Example 1 lies only in that the mass fraction of sodium tripolyphosphate in the pickling solution in step (2) of the processing technology of the moist-baked food in this comparative example is 0.3%, the mass ratio of potassium dihydrogen phosphate to osmanthus auricula lipid is 1:5, and the sum of the mass fractions of sodium tripolyphosphate, potassium dihydrogen phosphate and osmanthus auricula lipid is 0.46%.

[0051] Comparative Example 6

[0052] The difference between the processing technology of the moist-baked food in this comparative example and that in Example 1 lies only in that the mass fraction of sodium tripolyphosphate in the pickling solution in step (2) of the processing technology of the moist-baked food in this comparative example is 0.5%, the mass ratio of potassium dihydrogen phosphate to osmanthus auricula lipid is 1:5, and the sum of the mass fractions of sodium tripolyphosphate, potassium dihydrogen phosphate and osmanthus auricula lipid is 0.46%.

[0053] Comparative Example 7

[0054] The difference between the processing technology of the moist-baked food in this comparative example and that in Example 1 lies only in that the mass fraction of osmanthus auricula lipid in the pickling solution in step (2) of the processing technology of the moist-baked food in this comparative example is 0%, the mass ratio of sodium tripolyphosphate to potassium dihydrogen phosphate is 0.4:0.01, and the sum of the mass fractions of sodium tripolyphosphate, potassium dihydrogen phosphate and osmanthus auricula lipid is 0.46%.

[0055] Comparative Example 8

[0056] The difference between the processing technology of the moist-baked food in this comparative example and that in Example 1 lies only in that the mass fraction of osmanthus auricula lipid in the pickling solution in step (2) of the processing technology of the moist-baked food in this comparative example is 1%, the mass ratio of sodium tripolyphosphate to potassium dihydrogen phosphate is 0.4:0.01, and the sum of the mass fractions of sodium tripolyphosphate, potassium dihydrogen phosphate and osmanthus auricula lipid is 0.46%.

[0057] Comparative Example 9

[0058] The difference between the processing technology of the moist-baked food in this comparative example and that in Example 1 lies only in that in the pickling solution in step (2) of the processing technology of the moist-baked food in this comparative example, osmanthus ear glycolipid is replaced by sucrose monolaurate.

[0059] Comparative Example 10

[0060] The difference between the processing technology of the moist-baked food in this comparative example and that in Example 1 lies only in that in the pickling solution in step (2) of the processing technology of the moist-baked food in this comparative example, osmanthus ear glycolipid is replaced by acid-type sophorolipid.

[0061] Comparative Example 11

[0062] The difference between the processing technology of the moist-baked food in this comparative example and that in Example 1 lies only in that in the pickling solution in step (2) of the processing technology of the moist-baked food in this comparative example, osmanthus ear glycolipid is replaced by rhamnolipid.

[0063] Comparative Example 12

[0064] The difference between the processing technology of the moist-baked food in this comparative example and that in Example 1 lies only in that in the pickling solution in step (2) of the processing technology of the moist-baked food in this comparative example, osmanthus ear glycolipid is replaced by trehalolipid.

[0065] Comparative Example 13

[0066] The difference between the processing technology of the moist-baked food in this comparative example and that in Example 1 lies only in that in the pickling solution in step (2) of the processing technology of the moist-baked food in this comparative example, potassium dihydrogen phosphate is replaced by dipotassium hydrogen phosphate.

[0067] Comparative Example 14

[0068] The difference between the processing technology of the moist-baked food in this comparative example and that in Example 1 lies only in that in the pickling solution in step (2) of the processing technology of the moist-baked food in this comparative example, potassium dihydrogen phosphate is replaced by sodium dihydrogen phosphate.

[0069] Comparative Example 15

[0070] The difference between the processing technology of the moist-baked food in this comparative example and that in Example 1 lies only in that in the pickling solution in step (2) of the processing technology of the moist-baked food in this comparative example, potassium dihydrogen phosphate is replaced by sodium hexametaphosphate.

[0071] Comparative Example 16

[0072] The difference between the processing technology of the moist-baked food in this comparative example and that in Example 1 lies only in that in the pickling solution in step (2) of the processing technology of the moist-baked food in this comparative example, the mass fraction of cumin powder is 1.3%.

[0073] Comparative Example 17

[0074] The difference between the processing technology of the moist-baked food in this comparative example and that in Example 1 lies only in that the mass fraction of cumin powder in the pickling solution in step (2) of the processing technology of the moist-baked food in this comparative example is 0.02%.

[0075] Comparative Example 18

[0076] The difference between the processing technology of the moist-baked food in this comparative example and that in Example 1 lies only in that the ultrasonic power during ultrasonic heating and braising in step (3) of the processing technology of the moist-baked food in this comparative example is 0W.

[0077] Comparative Example 19

[0078] The difference between the processing technology of the moist-baked food in this comparative example and that in Example 1 lies only in that the ultrasonic power during ultrasonic heating and braising in step (3) of the processing technology of the moist-baked food in this comparative example is 200W.

[0079] Comparative Example 20

[0080] The difference between the processing technology of the moist-baked food in this comparative example and that in Example 1 lies only in that the ultrasonic power during ultrasonic heating and braising in step (3) of the processing technology of the moist-baked food in this comparative example is 400W.

[0081] Comparative Example 21

[0082] The difference between the processing technology of the moist-baked food in this comparative example and that in Example 1 lies only in that the ultrasonic power during ultrasonic heating and braising in step (3) of the processing technology of the moist-baked food in this comparative example is 1000W.

[0083] Comparative Example 22

[0084] The difference between the processing technology of the moist-baked food in this comparative example and that in Example 1 lies only in that the electromagnetic wave frequency used during microwave sterilization in step (4) of the processing technology of the moist-baked food in this comparative example is 0.01GHz.

[0085] Comparative Example 23

[0086] The difference between the processing technology of the moist-baked food in this comparative example and that in Example 1 lies only in that the electromagnetic wave frequency used during microwave sterilization in step (4) of the processing technology of the moist-baked food in this comparative example is 20GHz.

[0087] Effect Example

[0088] To investigate the effects of vacuum tumbling and marinating process parameters on the performance of marinated chickens, the pH changes, marinating absorption rate, chloride content, cooking loss, and shear force of the marinated chickens were measured. Among them, the method for measuring the pH change was as follows: The pH values of the thawed chickens and marinated chickens in each example and comparative example were measured using a pH meter, denoted as pH1 and pH2 respectively. Calculate the difference between pH2 and pH1, which is the pH change ΔpH. When measuring the pH value, 6 positions with the same location were selected for each group of samples for measurement, and each position was tested 3 times; the test method for the marinating absorption rate was as follows: Weigh the masses of the thawed chickens and marinated chickens in each example and comparative example, denoted as W1 and W2 respectively. Calculate (W2 - W1) / W1×100%, which is the marinating absorption rate. When testing, 6 samples were selected for each group of samples for testing; the method for measuring the chloride content was as follows: The argentometric method in the national food safety standard "Determination of Chloride in Foods" GB 5009.44-2016 was used for determination, and each group of samples was measured 5 times; the test method for the cooking loss was as follows: Select the same part of the marinated chickens in each example and comparative example, cut them into samples with dimensions of 2×1.5×1.5 cm, blot the surface juice with filter paper, and weigh, denoted as W1. Then, after packaging the samples in a cooking bag, place them in a constant temperature water bath and heat until the center temperature of the samples reaches 70°C. Take out the samples, place them in a refrigerator at 4°C for 18 h, blot the surface juice with filter paper, and weigh, denoted as W2. Calculate (W1 - W2) / W1×100%, which is the cooking loss. When testing, 6 samples were selected for each group of samples for testing; the test method for the shear force was as follows: Select the same part of the marinated chickens in each example and comparative example, use a scalpel to cut a rectangular sample with dimensions of 1.0 cm×0.5 cm×7.0 cm along the muscle fiber direction of the chicken meat, and use a tenderness tester to measure the shear force of the sample. When testing, 6 samples were selected for each group of samples for testing. The test results were expressed in the form of mean ± standard deviation, and statistical analysis was performed on the test results using data analysis software.

[0089] Finally, the sensory evaluation of the finished product of marinated and baked chickens processed in each example and comparative example was carried out according to the method in the general principles of sensory analysis methods GB / T10220-2012. The temperature in the sensory evaluation room was maintained at 25°C. The sensory evaluation panel consisted of 10 experts majoring in culinary and nutrition education. The evaluation was carried out in a blind evaluation method. When evaluating, meat pieces from the same part were selected from the finished product of marinated and baked chickens processed in each example and comparative example. The scoring criteria for the sensory evaluation are shown in Table 1. The indicators for the sensory evaluation are four indicators: appearance, taste, flavor, and aroma, and the corresponding scores are 20 points, 30 points, 20 points, and 30 points respectively.

[0090] Table 1 Scoring criteria for sensory evaluation

[0091]

[0092] The pH changes of pickled chickens, pickling absorption rates, chloride contents, cooking losses, and shear force measurement results in the processing techniques of marinated baked foods for each example and Comparative Examples 1 - 17 are shown in Table 2. The sensory scores of the finished marinated baked chickens processed in the examples and Comparative Examples 1 - 23 are shown in Table 2.

[0093] Table 2 Test results of pickled chickens and marinated baked chickens processed in each example and comparative example

[0094]

[0095]

[0096]

[0097] Note: Different lowercase letters indicate significant differences between different groups (p < 0.05).

[0098] From the test results in Table 2, it can be seen that through optimizing the thawing temperature of frozen chickens, the formulation of the pickling solution, the process parameters during ultrasonic heating and halogenation, and the process parameters during microwave sterilization, the present invention processes marinated baked chickens with low hardness, good chewiness, better tenderness, and texture characteristics. Moreover, the processed marinated baked chickens have good appearance, taste, flavor, and aroma at the same time.

[0099] From Examples 1 and Comparative Examples 1 - 2, it can be seen that the thawing temperature has a significant impact on the processing performance of marinated baked chickens. When the thawing temperature is 4°C and carried out in cold water, the comprehensive indicators of marinated baked chickens can be optimized. From Examples 1 and Comparative Examples 3 - 4, it can be seen that the mass fraction of sodium chloride in the pickling solution affects the pickling effect of chicken and the final sensory score. This is because when the concentration of sodium chloride is low, the osmotic pressure of the pickling solution is small, resulting in too slow a diffusion and migration rate of the pickling solution into the chicken; when the concentration of sodium chloride is high, the osmotic pressure of the pickling solution is high, causing the water and soluble proteins in the muscle to dissolve into the pickling solution. At the same time, the effective substances such as salts in the pickling solution quickly diffuse into the chicken and rapidly form a shielding complex with the muscle proteins on the outer layer of the chicken. The formation rate of the complex is much greater than the diffusion rate of the pickling solution, which is not conducive to the continuous diffusion and migration of the pickling solution into the interior of the chicken, resulting in a deteriorated pickling effect and taste.

[0100] From Examples 1 and Comparative Examples 5 - 15, it can be seen that when the surfactant in the pickling solution is compounded by sodium tripolyphosphate, potassium dihydrogen phosphate, and auricularia osmundacea polysaccharide lipid, the pickling effect of chicken and the final sensory score are the best. This may be because when anionic surfactants and non - ionic surfactants are compounded and used, it can better promote pickling and improve the pickling effect. Specifically, it can increase the pH, pickling absorption rate, and chloride content of pickled chickens, and reduce the cooking loss and shear force of pickled chickens. It may be because under the action of tumbling, the compounded surfactant can promote the entry of the pickling solution and the release of tenderizing enzymes in the chicken tissue, improving the tenderizing effect.

[0101] It can be seen from Example 1 and Comparative Examples 16-17 that the cumin powder in the pickling liquid can impart a special fragrance to the brine, making the salt-baked chicken more delicious. At the same time, the cumin powder can release various effective substances in the brine, improving the pickling effect of the chicken and the final sensory score. However, the addition amount of the cumin powder should not be too large. It can be seen from Example 1 and Comparative Examples 18-21 that as the ultrasonic power gradually increases during ultrasonic heating and braising, the sensory score of the chicken shows a trend of first increasing and then decreasing. When the ultrasonic power during ultrasonic heating and braising is 600-800 W, the best sensory quality can be obtained. It can be seen from Example 1 and Comparative Examples 22-23 that as the electromagnetic wave frequency of microwave sterilization gradually increases, the sensory score of the chicken also shows a trend of first increasing and then decreasing. When the electromagnetic wave frequency used for microwave sterilization is 0.1-15 GHz, the best quality can be obtained.

Claims

1. A process for processing moist-baked food, characterized in that: The following steps are involved: (1) thawing the frozen chicken in cold water at 4-5°C to obtain a thawed chicken; (2) The thawed chicken is subjected to vacuum tumbling and marinating to obtain a marinated chicken; the marinating liquid used in the vacuum tumbling and marinating is prepared by mixing water, sodium chloride, a surfactant and spice powder, wherein the surfactant comprises sodium tripolyphosphate, potassium dihydrogen phosphate and sweet osmanthus ear glycolipid; in the marinating liquid, the mass fraction of sodium chloride is 5.5-6.8%, the mass fraction of sodium tripolyphosphate is 0.35-0.45%, the mass fraction of potassium dihydrogen phosphate is 0.08-0.15%, and the mass fraction of sweet osmanthus ear glycolipid is 0.03-0.07%; the spice powder includes cumin powder, and the mass fraction of cumin powder in the marinating liquid is 0.04-0.09%; (3) ultrasonically heating and marinating the marinated chicken to obtain marinated chicken; the ultrasonic power during ultrasonic heating and marinating is 600-800 W; (4) The braised chicken is subjected to microwave sterilization to obtain a finished baked chicken; the electromagnetic wave frequency used in microwave sterilization is 0.1~15GHz.

2. The wet baked food processing process according to claim 1, characterized in that: In step (2), the mass ratio of thawed chicken to marinade is 1:0.4-0.

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3. The wet baked food processing process according to claim 1, characterized in that: In step (2), the rotation speed during vacuum tumbling and marinating is 9-10 r / min, the vacuum degree is -0.06-0.07 MPa, and the temperature is 2-4°C.

4. The process for processing moist-baked food according to any one of claims 1 to 3, characterized in that: In step (2), the vacuum tumbling and kneading is intermittent tumbling and kneading, with each tumbling and kneading lasting 10 to 15 minutes and a rest period of 20 to 25 minutes. The total vacuum tumbling and kneading time is 10 hours.

5. The process for processing moist-baked food according to any one of claims 1 to 3, characterized in that: In step (2), the spice powder consists of pepper powder, ginger powder, cumin powder, cinnamon powder, star anise powder, bay leaf powder and tsaoko powder. In the pickling liquid, the mass fraction of pepper powder is 0.03-0.07%, the mass fraction of ginger powder is 0.06-0.11%, the mass fraction of cumin powder is 0.04-0.09%, the mass fraction of cinnamon powder is 0.03-0.07%, the mass fraction of star anise powder is 0.02-0.06%, the mass fraction of bay leaf powder is 0.03-0.05%, and the mass fraction of tsaoko powder is 0.03-0.05%.

6. The moist-baked food processing process according to claim 1, characterized in that: In step (3), the braising liquid used for ultrasonic heating is composed of water, cinnamon, star anise, bay leaves, cardamom, pepper, cumin and ginger powder.

7. The moist-baked food processing process according to claim 6, characterized in that: In the marinating liquid, the mass fraction of cinnamon is 0.12~0.15%, the mass fraction of star anise is 0.11~0.15%, the mass fraction of bay leaf is 0.02~0.06%, the mass fraction of grass fruit is 0.11~0.15%, the mass fraction of pepper is 0.04~0.09%, the mass fraction of fennel is 0.02~0.06%, and the mass fraction of ginger powder is 0.18~0.35%.

8. The moist-baked food processing process according to claim 1, 6 or 7, characterized in that: In step (3), the mass ratio of marinated chicken to marinating liquid is 1:3-5.

9. The moist-baked food processing process according to claim 1, 6 or 7, characterized in that: In step (3), the temperature of ultrasonic heating marinating is 165-175°C and the time is 100-120 minutes.

10. The moist-baked food processing process according to claim 1, characterized in that: In step (4), the electromagnetic wave power used for microwave sterilization is 130~160W, and the sterilization time is 5~7min.

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