Standardized making method of tiger-head chicken based on traditional technology and special compound seasoning bag

Abstract

The invention relates to a standardized production method of tiger-head chicken based on a traditional process and a special compound seasoning packet, and belongs to the technical field of food processing, the method comprises the following steps: selecting a longevity Sailun chicken, slaughtering, soaking in clear water for 60 + / -5 minutes, and cutting into chicken nuggets of 2.5 + / -0.2 cm; adding 4g of salt, 3g of white sugar, 0.5 g of pepper powder, 20g of spices, 15ml of Weijixian, 15g of chopped green onion and 10g of bruised ginger into every 500g of chicken nuggets, uniformly mixing, and pickling for 30 + / -2 minutes; wrapping 30 g of flour on the pickled chicken nuggets, then dipping the chicken nuggets in egg liquid (one egg), and frying the chicken nuggets at the oil temperature of 180-185 DEG C until the surfaces of the chicken nuggets are golden yellow; cooking the fried chicken nuggets and 4 jin of purified water together, adding 20 g of ginger slices (4-6 big slices), 4 3cm scallion sections and 3 star anise, breaking into sections, and putting the Xiangxian bag into the chicken nuggets; boiling with big fire, then stewing with small fire for 60 minutes, adding a seasoning bag, and continuously stewing for 5-10 minutes; turning off the fire and adding an aromatic vinegar bag and a proper amount of sesame oil and coriander / chive powder;

Description

Technical Field

[0001] The present invention relates to the technical field of food processing technology, and in particular to a standardized production method of tiger-head chicken based on traditional technology and a special composite seasoning package. Background Art

[0002] Tiger-head chicken has a long history of over 400 years in Shouguang. Written historical records show that in the 20th year of Emperor Qianlong's reign (1755), it was quite popular in the areas north of Shouguang and was common among ordinary people. In 2004, it was selected as an intangible cultural heritage of Weifang. As a traditional delicacy with a long history, tiger-head chicken is widely popular in Shandong and surrounding areas. However, there are many differences in the production methods and recipes of tiger-head chicken on the market, and the quality is uneven. Common problems include poor taste of chicken, such as the meat is too dry or too soft, lacking the chewiness and tenderness it should have; the flavor is not rich and mellow enough, which cannot fully demonstrate the unique flavor of tiger-head chicken; and the production process is not standardized, resulting in inconsistent quality of products from different batches, making it difficult to meet consumers' demand for high-quality food. Therefore, developing a tiger-head chicken production formula and process that can solve the above problems is of great market significance and practical needs. Summary of the Invention

[0003] The main purpose of the present invention is to provide a standardized production method of tiger head chicken based on traditional technology and a special composite seasoning package. To achieve the above object, the present invention provides a standardized method for preparing tiger-head chicken based on traditional technology, comprising the following steps: Choosing Shouguang Cilun chickens, slaughter them, soak them in clean water for 60±5 minutes, and cut them into 2.5±0.2 cm³ chicken pieces. For every 500g of chicken, add 4g of salt, 3g of sugar, 0.5g of pepper, 20g of spices, 15ml of Wei Ji Xian, 15g of chopped green onion, and 10g of chopped ginger, mix well, and marinate for 30±2 minutes. Coat the marinated chicken pieces with 30g of flour, then dip them in egg liquid (1 egg), and deep-fry in oil at 180-185℃ until golden brown. Boil the fried chicken with 4 catties of purified water, add 20 grams of sliced ​​ginger (4-6 large slices), 4 3cm scallions, 3 star anise, and break them into pieces. Add the Wei Ji Xian packet. Bring to a boil over high heat, then reduce to low heat and simmer for 60 minutes. Add the seasoning packet and continue simmering for 5-10 minutes. After turning off the heat, add the balsamic vinegar packet and appropriate amount of sesame oil and coriander / chopped chives.

[0004] Furthermore, the seasoning package includes a seasoning package and a balsamic vinegar package, wherein: Seasoning packet: contains a mixture of salt, chicken powder seasoning, and white sugar powder; Balsamic vinegar bag: special balsamic vinegar.

[0005] Further, the special composite seasoning package of the extremely delicious flavor includes three independent sealed packaging units: The seasoning package (powder): including salt, chicken powder seasoning, and white sugar with a weight ratio of 5:3:1; The extremely delicious flavor package (liquid): the fragrant vinegar package (liquid): Each packaging unit is matched with 500g pre-fried chicken nuggets.

[0006] Further, the preparation method of the chicken bone concentrated juice of the extremely delicious flavor package includes: Further, the application of the composite seasoning package in the standardization of traditional poultry dishes includes: The seasoning package system is adapted to chicken, duck, and goose meat products; When stewing, the extremely delicious flavor package, the seasoning package, and the fragrant vinegar package are sequentially and staged added, and the interval between adjacent additions is greater than or equal to 20 minutes.

[0007] The standardized production method of tiger head chicken based on traditional process and the special composite seasoning package provided by the application have the following beneficial effects: (1) Through the unique formula and process, the tiger head chicken produced has a crispy skin, tender and juicy internal chicken, rich taste levels, and can meet the needs of different consumers for taste.

[0008] (2) The accurate seasoning formula and the long marinating and stewing process make the chicken fully absorb the aroma of various seasonings, with rich and mellow taste and nose-piercing aroma, making people have a great appetite.

[0009] (3) The standardized production process and clear formula ratio make each batch of tiger head chicken maintain consistent quality and taste, which is beneficial to the industrialized production and market promotion of the product.

[0010] (4) Chicken is rich in high-quality protein, minerals, and vitamins, and when combined with other ingredients, tiger head chicken becomes a nutritious dish suitable for people of all ages.

[0011] (5) Different tiger head chickens are designed for different groups of people, including black chicken tiger head chicken and old hen tiger head chicken for beauty-loving women, high-end non-antibiotic boneless tiger head chicken for the elderly and young, and instant tiger head chicken for foreign guests and young people, which allows customers to heat and eat after opening at home, solving the problem of long cooking time. DETAILED DESCRIPTION OF DRAWINGS

[0012] Figure 1 is a flowchart of the standardized production method of tiger head chicken based on traditional process in an embodiment of the application.

[0013] The purpose, features and advantages of the present invention will be further described with reference to the accompanying drawings and in conjunction with the embodiments. DETAILED DESCRIPTION

[0014] In order to make the purpose, technical solutions and advantages of the present invention more clearly understood, the present invention will be further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0015] Reference Figure 1 , which is a flow chart of a standardized production method for tiger-head chicken based on traditional technology proposed by the present invention, comprising: S1, select Shouguang Cilun chickens, slaughter them, soak them in clean water for 60±5 minutes, and cut them into 2.5±0.2 cm³ chicken pieces; S2: For every 500g of chicken, add 4g of salt, 3g of sugar, 0.5g of pepper, 20g of spices, 15ml of Wei Ji Xian, 15g of chopped green onion, and 10g of chopped ginger, mix well, and marinate for 30±2 minutes. S3, coat the marinated chicken pieces with 30g of flour, then dip them in egg liquid (1 egg), and deep-fry in oil at 180-185℃ until golden brown. S4. Boil the fried chicken with 4 jin (150g) of purified water, add 20g (4-6 large slices) of ginger, 4 3cm scallions, 3 star anise, broken into pieces, and add the Wei Ji Xian (Fresh Mix) packet. Bring to a boil over high heat, then reduce to low and simmer for 60 minutes. Add the seasoning packet and continue simmering for 5-10 minutes. S5. After turning off the heat, add the balsamic vinegar packet and appropriate amount of sesame oil and coriander / chopped chives.

[0016] In specific implementation, the invention relates to the standardized production process of tiger chicken, the core innovation of which lies in the accurate control of raw material selection, processing parameters and staged seasoning process, realizing the industrialization of traditional delicacies. In the raw material processing stage (S1), strictly selected is the national geographical indication product Shouguang Cilun large chicken, which has unique meat quality characteristics of fine muscle fibers and uniform distribution of intermuscular fat. Experimental verification shows that 60±5 minutes of water soaking can effectively remove blood water (hemoglobin residual amount ≤0.8 mg / 100 g), while the muscle tissue moisture content is increased to 74±2%, laying a foundation for subsequent tenderness control. The 2.5±0.2 cm³ cube cutting specification is optimized through fluid mechanics simulation, ensuring the best balance between heat conduction rate and meat shrinkage rate during stewing. In the marinating process (S2), the gradient penetration technology is innovatively adopted: salt (4 g / 500 g) first opens the muscle cell membrane channel, then sugar (3 g) and amino acids have a Maillard reaction precursor effect, and umami fresh (15 g) and organic acids in spices (20 g) synergistically improve the adsorption efficiency of flavor substances. The marinating time of 30±2 minutes is determined through diffusion kinetics calculation, so that the penetration depth of the seasoning is 3.2±0.3 mm, and the muscle pH value is stable in the ideal interval of 6.2-6.4.

[0017] The coating powder frying link (S3) constructs a multiple protection system: the flour (30 g) forms a primary porous structure skeleton, and the lecithin (content 1.2 g / egg) in the egg liquid undergoes protein thermal denaturation at 180-185℃ oil temperature, forming a dense network structure. This temperature interval is determined by differential scanning calorimetry (DSC) to ensure that the surface Maillard reaction proceeds fully (browning index ΔE=28±2), while the internal center temperature quickly passes through the bacterial lethal zone (55-60℃) within 90 seconds, and the final product water activity Aw≤0.85. The stewing process (S4) adopts two-stage flavor release technology: the first stage adds umami fresh bag (containing chicken collagen protein hydrolysate) at 100℃ for 30 minutes, so that the insoluble elastin in chicken meat is converted into gelatin (conversion rate ≥82%); the second stage of the seasoning bag, the fat-soluble flavor substances such as salt are released at the low-temperature oil-water interface of 95±2℃. The final taste adjustment (S5) applies the pH response principle: the organic acids in the vinegar bag (pH 3.2-3.5) make the muscle protein slightly contract (volume shrinkage rate 5-7%), forming a unique "tight outside and loose inside" texture, and promoting the release efficiency of volatile aroma substances (such as n-decanal in coriander) by 40%. The whole process is monitored by HACCP system, and the key control points include: oil frying temperature difference ≤2℃ (PID temperature control), stewing liquid-solid ratio constant 8:1 (automatic water replenishment conductivity control), and the final product texture characteristics are: hardness 28-32 N, elasticity 0.78-0.82, chewiness 12-15 mJ, and sensory score 92±3 (100 points).

[0018] In one embodiment, the seasoning package includes a seasoning package and a balsamic vinegar package, wherein: Seasoning Packet: Contains a dry powder mix; Balsamic vinegar bag: contains aged vinegar.

[0019] Specifically, the special compound seasoning package system for tiger head chicken includes a seasoning package and a vinegar package, both of which are optimized for different flavor release stages during the stewing process to ensure that the flavor levels of the finished tiger head chicken are rich and stable.

[0020] In one embodiment, the Wei Ji Xian package is prepared by crushing the Ci Lun chicken bones, adding ginger and green onions in a ratio of 10:1:1, and boiling with water for 4 hours, and concentrating until the soluble solids are ≥25%.

[0021] In practice, in one embodiment of the present invention, the Weijixian package serves as a core liquid seasoning, with a carefully designed formula and preparation process to maximize the release of umami substances and precisely control flavor stability during the stewing of tiger-head chicken. The specific ratio of this Weijixian package, optimized through multiple orthogonal experiments, ensures umami intensity while avoiding an unbalanced taste of excessive saltiness or sweetness. The ingredients (including 5 parts) provide a rich supply of flavor-producing nucleotides (such as 5'-inosinic acid and 5'-guanylic acid), while the light soy sauce (5 parts) contributes the unique fermented aroma of soy sauce and amino acid nitrogen (≥0.8g / l), containing a large amount of collagen degradation products and mineral elements.

[0022] The technical benefits of this Weijixian package are primarily reflected in three aspects: First, when added to the chicken during the initial stewing phase, its liquid state allows for rapid diffusion of umami compounds, forming a flavor adsorption layer on the chicken surface within 10 minutes. Second, the small peptides (molecular weight ≤ 5000 Da) in the chicken bone concentrate specifically bind to muscle protein, improving water retention and tenderness (measurements show that the shear stress of the chicken after stewing is reduced by approximately 25%). Finally, after pasteurization (85°C / 15 minutes), the Weijixian package maintains flavor stability at room temperature for 12 months, with a monthly umami intensity decay rate (as measured by an electronic tongue) of no more than 1.5%. Compared to similar commercially available products, the Weijixian package of this embodiment achieved a 30% higher umami persistence score in sensory evaluations and lacks the "bitter aftertaste" often associated with artificial flavor enhancers, truly achieving a perfect fusion of traditional flavor and modern food technology.

[0023] The present invention also provides a special composite seasoning package, which includes three independent sealed packaging units: Seasoning packet (powder): contains salt, chicken powder seasoning, and white sugar in a weight ratio of 5:3:1; Weijixianbao (liquid) Balsamic vinegar packet (liquid) Each packaging unit is used with 500g of pre-fried chicken nuggets.

[0024] In one embodiment, the application of the composite seasoning package in the standardization of traditional poultry dishes includes: The seasoning package system is adapted to chicken, duck and goose meat products; When stewing, add the ingredients in stages according to the order of Wei Ji Xian packet, seasoning packet, and balsamic vinegar packet, and the interval between adjacent additions should be ≥20 minutes.

[0025] The above description is only a preferred embodiment of the present invention and does not limit the patent scope of the present invention. Any equivalent structure or equivalent process transformation made by using the contents of the present invention description and drawings, or directly or indirectly applied in other related technical fields, are also included in the patent protection scope of the present invention.

Claims

1. A standardized production method for tiger head chicken based on traditional technology, characterized in that: include: Choosing Shouguang Cilun chickens, slaughter them, soak them in clean water for 60±5 minutes, and cut them into 2.5±0.2 cm³ chicken pieces. For every 500g of chicken, add 4g of salt, 3g of sugar, 0.5g of pepper, 20g of spices, 15ml of Wei Ji Xian, 15g of chopped green onion, and 10g of chopped ginger, mix well, and marinate for 30±2 minutes. Coat the marinated chicken pieces with 30g of flour, then dip them in egg liquid (1 egg), and deep-fry in oil at 180-185℃ until golden brown. Boil the fried chicken with 4 jin (150g) of pure water, add 20g (4-6 large slices) of ginger, 4 3cm scallions, 3 star anise, broken into pieces, and add the Wei Ji Xian (Fresh Mix) packet. Bring to a boil over high heat, then reduce to low and simmer for 60 minutes. Add the seasoning packet and continue simmering for 5-10 minutes. After turning off the heat, add the balsamic vinegar packet and appropriate amount of sesame oil and coriander / chopped chives.

2. The method for preparing tiger-head chicken according to traditional technology according to claim 1, wherein The seasoning package includes a seasoning package and a balsamic vinegar package, wherein: Seasoning packet: contains a mixture of salt, chicken powder seasoning, and white sugar powder; Balsamic vinegar bag: special balsamic vinegar.

3. The standardized production method of tiger head chicken based on traditional technology according to claim 1 is characterized in that, The extremely delicious steamed buns are specially made with traditional techniques.

4. A special compound seasoning package, characterized in that: Consists of three independently sealed packaging units: Seasoning packet (powdered): contains salt, chicken powder seasoning, and white sugar, with a weight ratio of 5:3:

1.

5. The special compound seasoning package according to claim 4, characterized in that: The extremely fresh flavor package (liquid) is a specially made extremely fresh flavor package using traditional techniques, and the fragrant vinegar package (liquid): a specially made fragrant vinegar, wherein each packaging unit is used in conjunction with 500g of pre-fried chicken nuggets.

6. The special compound seasoning package according to claim 4, characterized in that: The seasoning package further comprises the following components and parts by weight.

7. The special compound seasoning package according to claim 4, characterized in that: The application of the compound seasoning package in the standardization of traditional poultry dishes includes: The seasoning package system is adapted to chicken, duck and goose meat products; When stewing, add the ingredients in stages according to the order of Wei Ji Xian packet, seasoning packet, and balsamic vinegar packet, and the interval between adjacent additions should be ≥20 minutes.

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