A process for the manufacture of retorted food products

Abstract

The present application relates to a kind of brine food processing technology, belong to food processing technical field.The present application is by optimizing the thawing temperature of frozen chicken, the formula of pickling liquid, the process parameters when ultrasonic heating marinating and the process parameters when microwave sterilization, process obtains the brine chicken with low hardness, good chewiness, better tenderness and texture characteristics, and the brine chicken processed simultaneously has good appearance, taste, flavor and aroma.The present application combines two traditional processes of brine and salt roasting perfectly, discards traditional thick salt package, greatly reduces salt, tastes by marinating, releases natural flavor of food by roasting, forms the unique brine and salt roasting lock fresh technology with elastic taste, tender meat, bone crisp and lingering fragrance.

Description

Technical Field

[0001] This invention relates to a process for processing steamed food, belonging to the field of food processing technology. Background Technology

[0002] Salt-baked meat products are a popular delicacy today, with salt-baked chicken being a representative example, widely popular due to its delicious taste and vibrant color. Salt-baking utilizes the principle of physical heat conduction, using salt as a heat-conducting medium to cook the ingredients. The heating time is determined by the doneness of the ingredients and is generally not very long, thus preserving the texture and freshness of the ingredients. "Baking" is a polysemous word in Cantonese, meaning both roasting and locking in aroma. The salt-baking process allows the original flavor of the ingredients to be preserved during preparation, achieving the desired taste upon first bite. The characteristics of salt-baked dishes can be summarized in twelve words: crispy skin, tender bones, juicy meat, and a rich, dry aroma. However, the processing of salt-baked foods often results in excessive salt content, posing a certain health risk to consumers.

[0003] Braised meat products mainly refer to meat products made using the braising method. They are dishes made by simmering pre-processed and blanched ingredients in a prepared braising liquid. The popularity of braised products throughout the country and their favor with consumers is inseparable from their unique characteristics. First, braised products have a unique flavor. With the help of seasonings, braised products have an appealing color, providing a psychological enjoyment and stimulating the appetite.

[0004] Salt-baked and braised foods are beloved by many, with a long history of consumption and a wide geographical distribution. However, dietary habits differ between the north and south; salt-baked foods are more common in the south, while braised foods are preferred in the north. How to combine the two techniques of salt-baking and braising to create a food that combines the advantages of both, thus satisfying the consumption needs of consumers in both the north and south, is an urgent problem to be solved.

[0005] Chinese patent document CN111194876A discloses a processing method for salt-baked chicken, including the following steps: Step 1) Marinating: After thawing the chicken at 4℃, trim and weigh it. Prepare a marinade according to the chicken weight, with a marinade-to-chicken ratio of 1:1. Place the marinade and chicken in a tumbler and vacuum tumble for 5-15 hours to complete the tumbling and marinating process. Step 2) Remove the chicken after the tumbling and marinating process in Step 1), blanch it until the center temperature of the chicken breast reaches 50℃, and then immediately transfer it to an ultrasonic cooking pot containing brine. Cook the chicken at 85℃ with an ultrasonic frequency of 20kHz using 400-800W ultrasonic assistance until the center temperature of the chicken breast reaches 80℃. Step 3) Cooling and vacuum packaging: After cooling the chicken cooked in Step 2) with ice water, vacuum package it to obtain the salt-baked chicken product. However, the steaming and boiling process in this patent document results in significant loss of chicken meat and reduced tenderness, affecting processing costs and product quality. Summary of the Invention

[0006] The purpose of this invention is to provide a process for processing steamed and baked food to solve the problems of excessive loss of chicken meat during steaming and cooking and insufficient tenderness in the current processing of braised chicken.

[0007] This invention provides a process for processing steamed food, including the following steps:

[0008] (1) Thaw the frozen chicken in cold water at 4~5℃ to obtain thawed chicken.

[0009] (2) The thawed chicken is vacuum tumbled and marinated to obtain marinated chicken; the marinating solution used in the vacuum tumbled marinating is composed of water, sodium chloride, surfactant and spice powder, and the surfactant is composed of sodium tripolyphosphate, potassium dihydrogen phosphate and osmanthus glycoside; in the marinating solution, 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 osmanthus glycoside is 0.03~0.07%; the spice powder includes cumin powder, and the mass fraction of cumin powder in the marinating solution is 0.04~0.09%;

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

[0011] (4) Microwave sterilize the braised chicken to obtain the finished product, braised chicken; the electromagnetic wave frequency used during microwave sterilization is 0.1~15GHz.

[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 marinating is 9~10 r / min, the vacuum degree is -0.06~-0.07 MPa, and the temperature is 2~4℃.

[0014] Preferably, in step (2), the vacuum tumbling marinating is intermittent, with each tumbling lasting 10-15 minutes and a rest period of 20-25 minutes, and the total vacuum tumbling marinating time is 10 hours.

[0015] Preferably, in step (2), the spice powder consists of Sichuan pepper powder, ginger powder, cumin powder, cinnamon powder, star anise powder, bay leaf powder, and cardamom powder. In the marinade, the mass fraction of Sichuan 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 cardamom powder is 0.03~0.05%.

[0016] Preferably, in step (3), the braising liquid used in ultrasonic heating braising consists of water, cinnamon, star anise, bay leaves, cardamom, Sichuan pepper, fennel seeds and ginger powder.

[0017] Preferably, in the brine, 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 leaves is 0.02~0.06%, the mass fraction of cardamom is 0.11~0.15%, the mass fraction of Sichuan 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%.

[0018] Preferably, in step (3), the mass ratio of marinated chicken to braising liquid is 1:3~5.

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

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

[0021] Compared to existing technologies, the beneficial effects of this invention are as follows: By optimizing the thawing temperature of frozen chicken, the formula of the marinade, the process parameters during ultrasonic heating and braising, and the process parameters during microwave sterilization, this invention produces a Chaozhou-baked chicken with low hardness, good chewiness, good tenderness, and good textural properties. Furthermore, the processed Chaozhou-baked chicken also possesses excellent appearance, texture, flavor, and aroma. This invention perfectly combines the two traditional techniques of Chaozhou braising and salt baking, abandoning the traditional thick salt coating and significantly reducing salt content. It uses braising to infuse flavor and baking to release the natural aroma of the ingredients, resulting in a unique Chaozhou-baked freshness-locking process characterized by a springy texture, tender meat, crisp bones, and lingering fragrance. Detailed Implementation

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

[0023] Example 1

[0024] The steamed food processing technology of this embodiment includes the following steps:

[0025] (1) Thaw the frozen chicken in constant temperature cold water at 4℃ to obtain thawed chicken.

[0026] (2) The thawed chicken and marinade at a mass ratio of 1:0.4 were placed in a vacuum tumbling marinating machine for vacuum tumbling marinating to obtain marinated chicken; the rotation speed during vacuum tumbling marinating was 10 r / min, the vacuum degree was -0.06 MPa, the temperature was 2℃, and the vacuum tumbling marinating was intermittent, with a 10 min tumbling and a 20 min rest, and the total vacuum tumbling marinating time was 10 h; the marinade was made by mixing water, sodium chloride, surfactant and spice powder, and the surfactant was composed of sodium tripolyphosphate, potassium dihydrogen phosphate and osmanthus glycoside; the mass fraction of sodium chloride in the marinade was 6 The marinade contains 0.4% sodium tripolyphosphate, 0.4% potassium dihydrogen phosphate, and 0.01% osmanthus glycosides. The spice powder consists of Sichuan pepper powder, ginger powder, cumin powder, cinnamon powder, star anise powder, bay leaf powder, and cardamom powder. In the marinade, the mass fractions of Sichuan pepper powder, ginger powder, cumin powder, cinnamon powder, star anise powder, bay leaf powder, and cardamom powder are 0.03%, 0.06%, 0.04%, 0.03%, 0.02%, 0.03%, and 0.03%, respectively.

[0027] (3) The marinated chicken and braising liquid with a mass ratio of 1:3 were added to an ultrasonic cooking pot for ultrasonic heating and braising to obtain braised chicken; the ultrasonic power during ultrasonic heating and braising was 600W, the ultrasonic heating and braising temperature was 170℃, and the time was 100min; the braising liquid was composed of water, cinnamon, star anise, bay leaves, cardamom, Sichuan pepper, fennel and ginger powder, with the mass fraction of cinnamon being 0.12%, star anise being 0.11%, bay leaves being 0.02%, cardamom being 0.11%, Sichuan pepper being 0.04%, fennel being 0.02%, and ginger powder being 0.18%.

[0028] (4) Microwave sterilize the braised chicken to obtain the finished product, braised chicken; the electromagnetic wave frequency used during microwave sterilization is 0.1 GHz, the power is 150 W, and the sterilization time is 5 min.

[0029] Example 2

[0030] The steamed food processing technology of this embodiment includes the following steps:

[0031] (1) Thaw the frozen chicken in constant temperature cold water at 4℃ to obtain thawed chicken.

[0032] (2) The thawed chicken and marinade at a mass ratio of 1:0.5 were placed in a vacuum tumbling marinating machine for vacuum tumbling marinating to obtain marinated chicken; the rotation speed during vacuum tumbling marinating was 10 r / min, the vacuum degree was -0.06 MPa, the temperature was 3℃, and the vacuum tumbling marinating was intermittent, with a 12-minute tumbling interval followed by a 23-minute rest, and the total vacuum tumbling marinating time was 10 hours; the marinade was made by mixing water, sodium chloride, surfactant and spice powder, and the surfactant was composed of sodium tripolyphosphate, potassium dihydrogen phosphate and osmanthus glycoside; the mass fraction of sodium chloride in the marinade was 5%. The marinade contains 0.5% sodium tripolyphosphate, 0.35% potassium dihydrogen phosphate, 0.08% osmanthus glycosides, and 0.03% osmanthus glycosides. The spice powder consists of Sichuan pepper powder, ginger powder, cumin powder, cinnamon powder, star anise powder, bay leaf powder, and cardamom powder. In the marinade, the mass fractions of Sichuan pepper powder, ginger powder, cumin powder, cinnamon powder, star anise powder, bay leaf powder, and cardamom powder are 0.05%, 0.08%, 0.06%, 0.05%, 0.04%, 0.04%, and 0.04%, respectively.

[0033] (3) The marinated chicken and braising liquid with a mass ratio of 1:4 were added to an ultrasonic cooking pot for ultrasonic heating and braising to obtain braised chicken; the ultrasonic power during ultrasonic heating and braising was 700W, the ultrasonic heating and braising temperature was 165℃, and the time was 110min; the braising liquid was composed of water, cinnamon, star anise, bay leaves, cardamom, Sichuan pepper, fennel and ginger powder, with the mass fraction of cinnamon being 0.13%, star anise being 0.12%, bay leaves being 0.04%, cardamom being 0.14%, Sichuan pepper being 0.05%, fennel being 0.04%, and ginger powder being 0.25%.

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

[0035] Example 3

[0036] The steamed food processing technology of this embodiment includes the following steps:

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

[0038] (2) The thawed chicken and marinade with a mass ratio of 1:0.6 were placed in a vacuum tumbling marinating machine for vacuum tumbling marinating to obtain marinated chicken; the rotation speed during vacuum tumbling marinating was 9 r / min, the vacuum degree was -0.07 MPa, the temperature was 4℃, and the vacuum tumbling marinating was intermittent, with a 15 min tumbling and a 25 min rest, and the total vacuum tumbling marinating time was 10 h; the marinade was made by mixing water, sodium chloride, surfactant and spice powder, and the surfactant was composed of sodium tripolyphosphate, potassium dihydrogen phosphate and osmanthus glycoside; the mass fraction of sodium chloride in the marinade was 6. The marinade contains 8% sodium tripolyphosphate (0.45% by mass), potassium dihydrogen phosphate (0.15% by mass), and osmanthus oleoresin (0.07% by mass). The spice powder consists of Sichuan pepper powder, ginger powder, cumin powder, cinnamon powder, star anise powder, bay leaf powder, and cardamom powder. In the marinade, the mass fractions of Sichuan pepper powder, ginger powder, cumin powder, cinnamon powder, star anise powder, bay leaf powder, and cardamom powder are 0.07%, 0.11%, 0.09%, 0.07%, 0.06%, 0.05%, and 0.05%, respectively.

[0039] (3) The marinated chicken and braising liquid with a mass ratio of 1:5 were added to an ultrasonic cooking pot for ultrasonic heating and braising to obtain braised chicken; the ultrasonic power during ultrasonic heating and braising was 800W, the ultrasonic heating and braising temperature was 175℃, and the time was 120min; the braising liquid was composed of water, cinnamon, star anise, bay leaves, cardamom, Sichuan pepper, fennel and ginger powder, with the mass fraction of cinnamon being 0.15%, star anise being 0.15%, bay leaves being 0.06%, cardamom being 0.15%, Sichuan pepper being 0.09%, fennel being 0.06%, and ginger powder being 0.35%.

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

[0041] Comparative Example 1

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

[0043] Comparative Example 2

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

[0045] Comparative Example 3

[0046] The only difference between the processing technology of this comparative example of steamed food and the processing technology of Example 1 of steamed food is that the mass fraction of sodium chloride in the marinating liquid of step (2) of the processing technology of this comparative example is 5%.

[0047] Comparative Example 4

[0048] The only difference between the processing technology of this comparative example of steamed food and the processing technology of steamed food in Example 1 is that the mass fraction of sodium chloride in the marinating liquid of step (2) of this comparative example of steamed food processing technology is 7%.

[0049] Comparative Example 5

[0050] The only difference between the processing technology of this comparative example of steamed food and the processing technology of Example 1 is that the mass fraction of sodium tripolyphosphate in the marinating liquid of step (2) of this comparative example is 0.3%, the mass ratio of potassium dihydrogen phosphate and osmanthus glycolipid is 1:5, and the sum of the mass fractions of sodium tripolyphosphate, potassium dihydrogen phosphate and osmanthus glycolipid is 0.46%.

[0051] Comparative Example 6

[0052] The only difference between the processing technology of this comparative example of steamed food and the processing technology of Example 1 is that the mass fraction of sodium tripolyphosphate in the marinating liquid of step (2) of this comparative example is 0.35%, the mass ratio of potassium dihydrogen phosphate and osmanthus glycolipid is 1:5, and the sum of the mass fractions of sodium tripolyphosphate, potassium dihydrogen phosphate and osmanthus glycolipid is 0.46%.

[0053] Comparative Example 7

[0054] The only difference between the processing technology of this comparative example of steamed food and the processing technology of Example 1 is that the mass fraction of osmanthus glycolipid in the marinating liquid of step (2) of the processing technology of this comparative example is 0%, the mass ratio of sodium tripolyphosphate and potassium dihydrogen phosphate is 0.4:0.01, and the sum of the mass fractions of sodium tripolyphosphate, potassium dihydrogen phosphate and osmanthus glycolipid is 0.46%.

[0055] Comparative Example 8

[0056] The only difference between the processing technology of this comparative example of steamed food and the processing technology of Example 1 is that the mass fraction of osmanthus glycolipid in the marinating liquid of step (2) of this comparative example is 0.09%, the mass ratio of sodium tripolyphosphate and potassium dihydrogen phosphate is 0.4:0.01, and the sum of the mass fractions of sodium tripolyphosphate, potassium dihydrogen phosphate and osmanthus glycolipid is 0.46%.

[0057] Comparative Example 9

[0058] The only difference between the processing technology of this comparative example of steamed food and the processing technology of Example 1 is that the osmanthus glycolipid in the marinating liquid of step (2) of the processing technology of this comparative example is replaced with sucrose monolaurate.

[0059] Comparative Example 10

[0060] The only difference between the processing technology of this comparative example of steamed food and the processing technology of Example 1 of steamed food is that the osmanthus syrup in the marinating liquid of step (2) of the processing technology of this comparative example is replaced with acidic sophoroliposide.

[0061] Comparative Example 11

[0062] The only difference between the processing technology of this comparative example of steamed food and the processing technology of Example 1 is that the osmanthus glycolipid in the marinating liquid of step (2) of the processing technology of this comparative example is replaced with rhamnolipid.

[0063] Comparative Example 12

[0064] The only difference between the processing technology of this comparative example of steamed food and the processing technology of Example 1 is that the osmanthus glycolipid in the marinating liquid of step (2) of the processing technology of this comparative example is replaced with trehalose glycolipid.

[0065] Comparative Example 13

[0066] The only difference between the processing technology of this comparative example of steamed food and the processing technology of steamed food in Example 1 is that potassium dihydrogen phosphate is replaced with dipotassium hydrogen phosphate in the marinating solution of step (2) of the processing technology of this comparative example.

[0067] Comparative Example 14

[0068] The only difference between the processing technology of this comparative example of steamed food and the processing technology of steamed food in Example 1 is that potassium dihydrogen phosphate is replaced with sodium dihydrogen phosphate in the marinating solution of step (2) of the processing technology of this comparative example.

[0069] Comparative Example 15

[0070] The only difference between the processing technology of this comparative example of steamed food and the processing technology of Example 1 is that potassium dihydrogen phosphate is replaced with sodium hexametaphosphate in the marinating solution of step (2) of the processing technology of this comparative example.

[0071] Comparative Example 16

[0072] The only difference between the processing technology of this comparative example of steamed food and the processing technology of Example 1 of steamed food is that the mass fraction of cumin powder in the marinating liquid of step (2) of the processing technology of this comparative example is 1.3%.

[0073] Comparative Example 17

[0074] The only difference between the processing technology of this comparative example of steamed food and the processing technology of Example 1 of steamed food is that the mass fraction of cumin powder in the marinating liquid of step (2) of the processing technology of this comparative example is 0.02%.

[0075] Comparative Example 18

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

[0077] Comparative Example 19

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

[0079] Comparative Example 20

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

[0081] Comparative Example 21

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

[0083] Comparative Example 22

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

[0085] Comparative Example 23

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

[0087] Example of effect

[0088] To investigate the effects of vacuum tumbling and marinating process parameters on the performance of marinated chicken, the pH change, marinating absorption rate, chloride content, cooking loss, and shear force of the marinated chicken were measured. The pH change was measured as follows: the pH values ​​of the thawed and marinated chicken in each example and comparative example were measured using a pH meter and recorded as pH1 and pH2, respectively. The difference between pH2 and pH1 was calculated as the pH change ΔpH. Six identical locations were selected for each sample group during pH measurement, and each location was tested three times. The marinating absorption rate was tested as follows: the mass of the thawed and marinated chicken in each example and comparative example was weighed and recorded as W1 and W2, respectively. The marinating absorption rate was calculated as (W2-W1) / W1×100%. Six samples were selected for each sample group during testing. The chloride content was determined according to standard GB... The determination of chloride in food was performed using the argentometric method according to National Food Safety Standard 5009.44-2016, with five determinations for each sample. The method for testing cooking loss was as follows: Select the same part of the marinated chicken from each example and comparative example, cut it into samples measuring 2×1.5×1.5cm, absorb the surface liquid with filter paper, weigh it (recorded as W1), then package the sample in a retort pouch and heat it in a constant temperature water bath until the center temperature of the sample reaches 70℃. Remove the sample and store it in a refrigerator at 4℃. After 18 hours, the surface liquid was absorbed with filter paper, and the sample was weighed and recorded as W2. The cooking loss was calculated as (W1-W2) / W1×100%. Six samples were selected for each group of tests. The shear force test method was as follows: The same part of the marinated chicken in each example and comparative example was selected, and a rectangular sample with a size of 1.0cm×0.5cm×7.0cm was taken along the direction of the chicken muscle fibers with a scalpel. The shear force of the sample was measured using a tenderness meter. Six samples were selected for each group of tests. The test results are expressed in the form of mean ± standard deviation, and the test results were statistically analyzed using data analysis software.

[0089] Finally, sensory evaluation was conducted on the finished Chao Baked Chicken products processed in each example and comparative example according to the method in standard GB / T10220-2012 "General Methodology of Sensory Analysis". The sensory evaluation room was kept at a temperature of 25°C. The sensory evaluation team consisted of 10 experts in culinary and nutrition education. The evaluation was conducted blindly. Meat pieces from the same part of the finished Chao Baked Chicken products processed in each example and comparative example were selected for evaluation. The scoring criteria for sensory evaluation are shown in Table 1. The sensory evaluation indicators include four indicators: appearance, texture, taste, and aroma, with corresponding scores of 20, 30, 20, and 30 points, respectively.

[0090] Table 1 Scoring criteria for sensory evaluation

[0091]

[0092] The pH changes, marinating absorption rate, chloride content, cooking loss and shear force of the marinated chicken in the processing of the Chao Baked food in each embodiment and comparative examples 1-17 are shown in Table 2. The sensory scores of the finished Chao Baked chicken processed in the embodiments and comparative examples 1-23 are shown in Table 2.

[0093] Table 2. Test results of marinated chicken and braised chicken 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] As shown in Table 2, the present invention optimizes the thawing temperature of frozen chicken, the formula of marinade, the process parameters during ultrasonic heating and braising, and the process parameters during microwave sterilization to produce a braised chicken with low hardness, good chewiness, good tenderness and texture. The braised chicken also has good appearance, taste, flavor and aroma.

[0099] As shown in Example 1 and Comparative Examples 1-2, the thawing temperature has a significant impact on the processing performance of braised chicken. A thawing temperature of 4°C in cold water yields the best overall performance. As shown in Example 1 and Comparative Examples 3-4, the mass fraction of sodium chloride in the marinade affects the marinating effect and final sensory score of the chicken. This is because a low sodium chloride concentration results in a low osmotic pressure in the marinade, leading to a slow diffusion rate of the marinade into the chicken. Conversely, a high sodium chloride concentration results in a high osmotic pressure, causing water and soluble proteins in the muscle to dissolve into the marinade. Simultaneously, the salt and other effective substances in the marinade rapidly diffuse into the chicken and quickly form a shielding complex with the outer layer of muscle proteins. The formation rate of this complex is much greater than the diffusion rate of the marinade, hindering its continued diffusion into the chicken and resulting in a poorer marinating effect and taste.

[0100] As shown in Example 1 and Comparative Examples 5-15, the best marinating effect and final sensory score for chicken were achieved when the surfactant in the marinade was a compound of sodium tripolyphosphate, potassium dihydrogen phosphate, and osmanthus glycolipid. This may be because the combined use of anionic and nonionic surfactants can better promote the marinating process and improve the marinating effect, specifically by increasing the pH, marinating absorption rate, and chloride content of the marinated chicken, while reducing cooking losses and shear stress. It is also possible that the compounded surfactants, under the action of tumbling, can promote the penetration of the marinade and the release of tenderizing enzymes in the chicken tissue, thus improving the tenderizing effect.

[0101] As shown in Example 1 and Comparative Examples 16-17, cumin powder in the marinade can impart a special aroma to the brine, making the salt-baked chicken more delicious. Simultaneously, cumin powder can release various effective substances in the brine, improving the marinating effect and final sensory score of the chicken. However, the amount of cumin powder added should not be excessive. As shown in Example 1 and Comparative Examples 18-21, as the ultrasonic power during ultrasonic heating and braising gradually increases, the sensory score of the chicken initially increases and then decreases. Optimal sensory quality is achieved when the ultrasonic power during ultrasonic heating and braising is 600-800W. As shown in Example 1 and Comparative Examples 22-23, as the electromagnetic wave frequency during microwave sterilization gradually increases, the sensory score of the chicken also initially increases and then decreases. Optimal quality is achieved when the electromagnetic wave frequency used during microwave sterilization is 0.1-15GHz.

Claims

1. A process for processing moist baked food, characterized in that, Includes the following steps: (1) Thaw the frozen chicken in cold water at 4~5℃ to obtain thawed chicken; (2) The thawed chicken is vacuum tumbled and marinated to obtain marinated chicken; the marinating solution used in the vacuum tumbled marinating is composed of water, sodium chloride, surfactant and spice powder, and the surfactant is composed of sodium tripolyphosphate, potassium dihydrogen phosphate and osmanthus glycoside; in the marinating solution, 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 0.01~0.15%, and the mass fraction of osmanthus glycoside is 0.03~0.07%; the spice powder includes cumin powder, and the mass fraction of cumin powder in the marinating solution is 0.04~0.09%; (3) The marinated chicken is ultrasonically heated and braised to obtain braised chicken; the ultrasonic power during ultrasonic heating and braising is 600~800W. (4) Microwave sterilize the braised chicken to obtain the finished product, braised chicken; the electromagnetic wave frequency used during microwave sterilization is 0.1~15GHz.

2. The steamed food processing technology as described in claim 1, characterized in that, In step (2), the mass ratio of thawed chicken to marinade is 1:0.4~0.

6.

3. The steamed food processing technology as described in 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℃.

4. The processing method for steamed food as described in any one of claims 1-3, characterized in that, In step (2), the vacuum tumbling marinating is done intermittently, with each tumbling session lasting 10-15 minutes and followed by a 20-25 minute break. The total time for vacuum tumbling marinating is 10 hours.

5. The processing method for baked food according to any one of claims 1-3, characterized in that, In step (2), the spice powder consists of Sichuan pepper powder, ginger powder, cumin powder, cinnamon powder, star anise powder, bay leaf powder, and cardamom powder. In the marinade, the mass fraction of Sichuan 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 cardamom powder is 0.03~0.05%.

6. The steamed food processing technology as described in claim 1, characterized in that, In step (3), the braising liquid used in ultrasonic heating braising consists of water, cinnamon, star anise, bay leaves, cardamom, Sichuan pepper, fennel seeds and ginger powder.

7. The steamed food processing technology as described in claim 6, characterized in that, In the braising 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 leaves is 0.02~0.06%, the mass fraction of cardamom is 0.11~0.15%, the mass fraction of Sichuan pepper is 0.04~0.09%, the mass fraction of fennel seeds is 0.02~0.06%, and the mass fraction of ginger powder is 0.18~0.35%.

8. The steamed food processing technology as described in claim 1, 6, or 7, characterized in that, In step (3), the mass ratio of marinated chicken to braising liquid is 1:3~5.

9. The process for processing steamed food as described in claim 1, 6, or 7, characterized in that, In step (3), the ultrasonic heating temperature for braising is 165~175℃ and the time is 100~120min.

10. The steamed food processing technology as described in claim 1, characterized in that, In step (4), the electromagnetic wave power used during microwave sterilization is 130~160W, and the sterilization time is 5~7min.

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