Camellia oil poultry product and preparation method thereof

Abstract

The invention provides a camellia oil poultry meat product and a preparation method thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps: pickling a poultry meat raw material, and then performing blanching pretreatment; marinating the pretreated poultry meat raw material, and frying the marinated poultry meat with camellia oil at 118-122 DEG C for 23-27 minutes; the fried poultry meat is re-marinated for 18-32 min and then dried for 25-32 min at the temperature of 70-80 DEG C, seasonings are added into the dried poultry meat, then the poultry meat is packaged, and the camellia oil poultry product is obtained. Meanwhile, the poultry meat raw materials with bones are marinated and then subjected to high-pressure treatment at 121 DEG C for 25-35 min, and then the poultry meat raw materials are fried. According to the present invention, the high pressure treatment, the frying condition, the re-marinating time, the drying condition and the like are optimized to achieve the crisping, the deoiling, the tenderness and the health of the bones, such that the complete bone edible and low-fat high-calcium functional upgrading of the poultry meat is achieved, and the brand new category racing track is developed for the poultry meat products.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a camellia oil poultry product and its preparation method. Background Technology

[0002] Chicken wings are often processed using high-temperature frying, which quickly dehydrates them but produces large amounts of the carcinogen acrylamide. Furthermore, high temperatures destroy the unsaturated fatty acids in camellia oil. Additionally, direct drying after frying leaves surface oil residue, resulting in a greasy texture that negatively impacts health benefits and repurchase rates. Summary of the Invention

[0003] In view of this, the purpose of this invention is to provide a method for preparing camellia oil poultry products. By controlling the frying process and adding a re-brining step after frying followed by drying, not only can oil residue be reduced and the greasy taste be decreased, but the meat flavor can also be improved, thereby enhancing the product quality and shelf life.

[0004] This invention provides a method for preparing camellia oil poultry products, comprising the following steps: The poultry meat raw materials are marinated and then blanched to obtain pre-treated poultry meat raw materials; The pretreated poultry meat raw material is braised to obtain braised poultry meat; The braised poultry meat is deep-fried in camellia oil at 118-122℃ for 23-27 minutes to obtain deep-fried poultry meat. The fried poultry meat is re-braised and then dried to obtain dried poultry meat. After adding seasonings to the dried poultry meat, it is packaged to obtain camellia oil poultry products.

[0005] Preferably, the frying temperature is 120°C and the frying time is 25 minutes.

[0006] Preferably, the re-brine time is 18-32 minutes.

[0007] Preferably, the drying temperature is 70~80℃; the drying time is 25~32min.

[0008] Preferably, the braised poultry meat further includes high-pressure treatment followed by deep-frying; The high-pressure treatment is performed at a temperature of 121°C for 25-35 minutes.

[0009] Preferably, the poultry meat raw material is marinated with a first composition; the first composition comprises the following components in parts by weight: 15-20 parts salt, 10-20 parts monosodium glutamate, 15-20 parts white sugar, 1-2 parts 537 flavor enhancer, 10-20 parts ginger, 5-10 parts garlic, 1-2 parts lemongrass powder, 1-2 parts litsea cubeba powder, 0.1-0.5 parts five-spice powder, 1-2 parts yeast extract DH-581, 1-2 parts 517 flavor enhancer, 100-200 parts water, and 5-10 parts spicy flavor paste.

[0010] Preferably, the braising process involves immersing the pre-treated poultry meat in brine, boiling for 5-15 minutes, and then simmering in the brine for 1-1.5 hours. The brine is prepared by mixing and boiling the second composition at a material-to-water ratio of 1~2:100~200, and then adding the third composition to dissolve it. The second composition comprises the following components in parts by weight: 5-10 parts star anise, 5-10 parts amomum villosum, 5-10 parts cardamom, 10-20 parts pepper powder, 0.2-0.5 parts cloves, 1-2 parts angelica dahurica, 10-15 parts fennel seeds, 1-10 parts cinnamon, 5-10 parts bay leaves, 10-20 parts galangal, 1-2 parts white cardamom, 0.1-0.5 parts dried tangerine peel, 30-50 parts chili peppers, and 10-20 parts Sichuan peppercorns; The third composition comprises the following components in parts by weight: 50-70 parts salt, 100-150 parts white sugar, 20-30 parts monosodium glutamate, 40-50 parts halogenated flavoring, 10-20 parts original flavor meat paste, 10-20 parts herbal flavoring paste, 1-5 parts beef powder seasoning, 50-70 parts Haitian dark soy sauce, and 20-30 parts braising oil.

[0011] Preferably, the seasoning comprises the following components in parts by weight: 2-3 parts salt, 5-10 parts white sugar, 1-2 parts monosodium glutamate, 10-30 parts chili powder No. 1, 2-5 parts thermally reacted chicken powder, 2-5 parts phytosterol powder DH-532, 3-5 parts yeast extract DH-581, 1-2 parts litsea cubeba oil, 1-2 parts umami seasoning, and 5-10 parts flavor enhancer 537.

[0012] Preferably, the poultry meat raw materials include at least one of the following: chicken wings, chicken legs, chicken feet, duck necks, duck gizzards, duck wings, duck heads, and duck legs.

[0013] This invention provides camellia oil poultry products prepared by the aforementioned preparation method.

[0014] This invention provides a method for preparing camellia oil poultry products, comprising the following steps: marinating poultry meat raw materials and then blanching them to obtain pre-treated poultry meat raw materials; braising the pre-treated poultry meat raw materials to obtain braised poultry meat; frying the braised poultry meat in camellia oil at 118~122℃ for 23~27 minutes to obtain fried poultry meat; re-braising the fried poultry meat and then drying it to obtain dried poultry meat; adding seasonings to the dried poultry meat and then packaging it to obtain camellia oil poultry products. This invention, through precise control of the frying temperature and time of camellia oil, can reduce the acrylamide content by more than 87.5% compared with high-temperature rapid frying. It also effectively reduces the peroxide value (POV) and camellia oil residue, improving the overall sensory evaluation. Furthermore, the re-brining process after frying further reduces the surface oil content, decreasing the oil removal rate by 56.9% and lowering the greasiness score. Re-brining also increases the content of flavor compounds; GC-MS results show a significant increase in key flavor compounds, including a 320% increase in hexanal (grassy aroma), a 280% increase in ethyl acetate (fruity aroma), and a 150% increase in 2-pentylfuran (roasted aroma). In addition, drying after re-brining increases water activity (Aw), extending shelf life.

[0015] The method provided by this invention further discloses the drying temperature and time, as well as the re-brining time. Experiments show that adjusting the drying time and temperature is beneficial to improving the tenderness of the product. Water activity and shear force tests indicate that the drying conditions of this application help avoid reducing myosin denaturation rate and shear force, thereby improving meat tenderness. Meanwhile, the re-brining time affects the surface oil content of the product. When re-brining for 10 minutes is insufficient for oil removal (oil residue 12.7%), 20 minutes is the critical point for oil removal. Detailed Implementation

[0016] This invention provides a method for preparing camellia oil poultry products, comprising the following steps: The poultry meat raw materials are marinated and then blanched to obtain pre-treated poultry meat raw materials; The pretreated poultry meat raw material is braised to obtain braised poultry meat; The braised poultry meat is deep-fried in camellia oil at 118-122℃ for 23-27 minutes to obtain deep-fried poultry meat. The fried poultry meat is re-braised and then dried to obtain dried poultry meat. After adding seasonings to the dried poultry meat, it is packaged to obtain camellia oil poultry products.

[0017] This invention involves marinating poultry meat raw materials and then blanching them to obtain pre-treated poultry meat raw materials.

[0018] This invention does not impose any particular limitation on the poultry meat raw materials used; any poultry meat raw materials well-known in the art can be used, such as chicken wings, chicken legs, chicken feet, duck necks, duck gizzards, duck wings, duck heads, and duck legs. The poultry meat raw materials preferably include fresh poultry meat and / or frozen poultry meat. The frozen poultry meat raw materials are preferably fully thawed and drained before marinating. The fresh poultry meat raw materials are preferably thoroughly cleaned before marinating to remove impurities and blood.

[0019] In this invention, the poultry meat raw material is preferably marinated using a first composition; the first composition preferably comprises the following components in parts by weight: 15-20 parts salt, 10-20 parts monosodium glutamate, 15-20 parts white sugar, 1-2 parts 537 flavor enhancer, 10-20 parts ginger, 5-10 parts garlic, 1-2 parts lemongrass powder, 1-2 parts litsea cubeba powder, 0.1-0.5 parts five-spice powder, and yeast extract DH-581. 1-2 parts of 517 flavor enhancer, 1-2 parts of water, and 5-10 parts of spicy flavor paste; or 16-19 parts of salt, 12-17 parts of monosodium glutamate, 16-18 parts of white sugar, 1.2-1.8 parts of 537 flavor enhancer, 12-18 parts of ginger, 6-8 parts of garlic, 1.2-1.8 parts of lemongrass powder, 1.2-1.8 parts of litsea cubeba powder, 0.2-0.4 parts of five-spice powder, and yeast extract DH-581. The composition comprises 1.2-1.8 parts salt, 1.2-1.8 parts 517 flavor enhancer, 120-180 parts water, and 6-9 parts spicy flavor paste. Alternatively, it can consist of 18 parts salt, 15 parts monosodium glutamate, 17 parts sugar, 1.5 parts 537 flavor enhancer, 15 parts ginger, 7 parts garlic, 1.5 parts lemongrass powder, 1.5 parts litsea cubeba powder, 0.3 parts five-spice powder, 1.5 parts yeast extract DH-581, 1.5 parts 517 flavor enhancer, 150 parts water, and 8 parts spicy flavor paste. Based on 15-20 parts by weight of salt in the first composition, the weight of the marinated poultry raw material is 990-1010 parts, or up to 1000 parts. The manufacturer of flavor enhancer 517 is Qingdao Xinliankang Food Ingredients Co., Ltd., and its product standard code is GB30616; the manufacturer of flavor enhancer 537 is Tianjin Xinxiangxingyuan Technology Co., Ltd., and its product standard code is GB30616-2020. The yeast extract DH-581 was purchased from Guangxi Puleyi Biotechnology Co., Ltd.

[0020] In this invention, the marinating is preferably carried out using a vacuum tumbler. During marinating, the pressure of the vacuum tumbler is preferably -0.02 to -0.03 MPa, and can be -0.025 MPa. The marinating time is preferably 1 to 1.5 hours, and can be 1.2 hours. The blanching method preferably involves treating the marinated poultry meat raw material with boiling water for 2 to 4 minutes, and can be 3 minutes. After blanching, the poultry meat raw material is preferably drained of excess water.

[0021] After obtaining the pretreated poultry meat raw material, the present invention braises the pretreated poultry meat raw material to obtain braised poultry meat.

[0022] In this invention, the braising process preferably involves immersing the pretreated poultry meat in brine, boiling for 5-15 minutes, and then simmering in the brine for 1-1.5 hours; alternatively, it can be boiling for 8-12 minutes and simmering in the brine for 1.2 hours. The brine is preferably prepared by mixing and boiling the second composition at a material-to-water ratio of 1-2:100-200, and then adding and dissolving the third composition, which can be 1.5:100. The second composition preferably comprises the following components in parts by weight: 5-10 parts star anise, 5-10 parts amomum villosum, 5-10 parts cardamom, 10-20 parts pepper powder, 0.2-0.5 parts cloves, 1-2 parts angelica dahurica, 10-15 parts fennel seeds, 1-10 parts cinnamon, 5-10 parts bay leaves, 10-20 parts galangal, 1-2 parts white cardamom, 0.1-0.5 parts dried tangerine peel, 30-50 parts chili pepper, and 10-20 parts Sichuan peppercorns; alternatively, it can be 6-8 parts star anise, 6-8 parts amomum villosum, 6-8 parts cardamom, 12-18 parts pepper powder, and 0.3 parts cloves. ~0.4 parts, Angelica dahurica 1.2~1.8 parts, Fennel 11~14 parts, Cinnamon 2~8 parts, Bay leaf 6~8 parts, Galangal 12~18 parts, White cardamom 1.2~1.8 parts, Dried tangerine peel 0.2~0.4 parts, Chili King 35~45 parts and Sichuan pepper 12~18 parts; or star anise 7 parts, Amomum villosum 7 parts, Amomum tsao-ko 7 parts, Pepper powder 15 parts, Clove 0.35 parts, Angelica dahurica 1.5 parts, Fennel 13 parts, Cinnamon 5 parts, Bay leaf 7 parts, Galangal 15 parts, White cardamom 1.5 parts, Dried tangerine peel 0.3 parts, Chili King 40 parts and Sichuan pepper 15 parts. The third composition preferably comprises the following components in parts by weight: 50-70 parts salt, 100-150 parts sugar, 20-30 parts monosodium glutamate (MSG), 40-50 parts halogenated flavoring, 10-20 parts original meat paste, 10-20 parts herbal flavoring paste, 1-5 parts beef powder seasoning, 50-70 parts Haitian dark soy sauce, and 20-30 parts braising oil; or it can be 55-65 parts salt, 120-140 parts sugar, and MSG. The composition comprises 22-28 parts of halogenated seasoning, 42-48 parts of halogenated flavoring agent, 12-18 parts of original flavor meat paste, 12-18 parts of herbal flavoring paste, 2-4 parts of beef powder seasoning, 55-65 parts of Haitian dark soy sauce, and 22-28 parts of braising oil; or 60 parts of salt, 130 parts of sugar, 25 parts of monosodium glutamate, 45 parts of halogenated seasoning agent, 15 parts of original flavor meat paste, 15 parts of herbal flavoring paste, 3 parts of beef powder seasoning, 60 parts of Haitian dark soy sauce, and 25 parts of braising oil. The weight of the poultry meat raw material is based on 5-10 parts by weight of star anise in the second composition and 50-70 parts by weight of salt in the third composition, preferably 990-1010 parts, and can be 1000 parts. The halogenated seasoning agent is purchased from Henan Daowei Food Technology Co., Ltd. The herbal flavoring paste is purchased from Tianjin Xinxiang Xingyuan Food Technology Co., Ltd. The beef seasoning is purchased from Qingdao Xiangzhiyuan Flavoring Co., Ltd., and the braising oil is purchased from Sichuan Donghe Hengsheng Food Co., Ltd. (supplier).

[0023] After obtaining the braised poultry meat, the present invention deep-fries the braised poultry meat in camellia oil at 118~122℃ for 23~27 minutes to obtain deep-fried poultry meat.

[0024] In this invention, the preferred frying temperature is 120℃, and the preferred frying time is 25 minutes. This invention optimizes the frying temperature and time. Temperatures that are too high or too low, or times that are too long or too short, are detrimental to reducing camellia oil residue and harmful substances. For example, high-temperature rapid frying (180℃ / 30 minutes) resulted in a camellia oil residue rate of 14.7% and a propylene fiber content of 335 μg / kg, while the frying process of this invention resulted in a camellia oil residue rate of 8.3% and a propylene fiber content of 42 μg / kg. Furthermore, the method of frying at 140℃ for 30 minutes showed a significant reduction in both camellia oil residue and propylene fiber content, but these results were still significantly higher than those of the frying process of this invention. Similarly, the method of frying at 120℃ for 30 minutes also showed a significant reduction in both camellia oil residue and propylene fiber content, but these results were still significantly higher than those of the frying process of this invention. The peroxide value and sensory evaluation also reached the same conclusion. This indicates that frying temperature and time directly affect the amount of harmful substances remaining in the product, as well as its flavor and crispness.

[0025] In this invention, the re-brining time is preferably 18-32 minutes, but can be 20-30 minutes or 25 minutes. The re-brining process is beneficial for oil removal. Experiments show that a re-brining time that is too short (10 minutes) results in incomplete oil removal; 20 minutes is the critical point for oil removal. The re-brining process also enhances aroma, increasing the content of grassy, ​​fruity, and roasted aromas by more than 150%, thus improving product quality.

[0026] In this invention, the drying temperature is preferably 70-80℃, but can be 72-78℃ or 75℃; the drying time is preferably 25-32 minutes, but can be 26-30 minutes or 28 minutes. Experiments show that a suitable drying temperature helps avoid myosin denaturation, reduces shear force, and improves meat tenderness. Simultaneously, the drying after re-brining helps reduce meat moisture content and extend shelf life at room temperature.

[0027] In this invention, for poultry meat raw materials with bones, it is preferable to further include high-pressure treatment followed by frying. The high-pressure treatment temperature is preferably 121°C, and the high-pressure treatment time is preferably 25-35 minutes. This invention, by optimizing the high-pressure treatment temperature and time, facilitates the softening of bones, increases bone calcium release, and improves the edibility of the bones.

[0028] After obtaining the dried poultry meat, the present invention adds seasonings to the dried poultry meat and packages it to obtain camellia oil poultry products.

[0029] In this invention, the seasoning preferably comprises the following components in parts by weight: 2-3 parts salt, 5-10 parts sugar, 1-2 parts monosodium glutamate (MSG), 10-30 parts chili powder No. 1, 2-5 parts thermally reacted chicken powder, 2-5 parts hydroxylamine DH-532, 3-5 parts yeast extract DH-581, 1-2 parts Litsea cubeba oil, 1-2 parts umami seasoning, and 5-10 parts flavor enhancer 537; alternatively, it may consist of 2.5 parts salt, 8 parts sugar, 1.5 parts MSG, 20 parts chili powder No. 1, 4 parts thermally reacted chicken powder, 4 parts hydroxylamine DH-532, 4 parts yeast extract DH-581, 1.5 parts Litsea cubeba oil, 1.5 parts umami seasoning, and 8 parts flavor enhancer 537. The Litsea cubeba oil is purchased from Sichuan Donghe Hengsheng Food Co., Ltd. (the supplier). The meat alcohol powder mentioned is meat alcohol powder DH-532, manufactured by Tianjin Xinxiang Xingyuan Food Technology Co., Ltd., with product standard code GB30616-2020.

[0030] In this invention, the added seasonings are mixed evenly in a mixer and then vacuum-packed. After packaging, the mixture is further sterilized in a sterilizing autoclave at 115°C for 30 minutes.

[0031] This invention provides camellia oil poultry products prepared by the aforementioned preparation method.

[0032] The camellia oil poultry products prepared using this invention have low levels of harmful substances, tender and flavorful meat, good quality, and a long shelf life (180 days at room temperature). Low levels of harmful substances refer to low oil residue (8.3±0.4%), low acrylamide content (42±5 μg / kg), and low antioxidant value (4.1±0.4 meq / kg). The sensory evaluation is good, with a value of 8.8±0.3. Furthermore, high-pressure processing softens the bones, making them edible, and results in low bone hardness (44.6±3.2 N) and high bone calcium dissolution rate (29.5±1.3 mg / g).

[0033] In this invention, the method achieves a functional upgrade of chicken mid-wings by making them "edible with the whole bone + low-fat and high-calcium" through four dimensions: bone softening, oil removal, tenderization, and health enhancement, thus opening up a brand-new category track for poultry products.

[0034] The following detailed description of a camellia oil poultry product and its preparation method provided by the present invention, with reference to specific embodiments, should not be construed as limiting the scope of protection of the present invention.

[0035] Example 1 A method for preparing camellia oil chicken wings includes the following steps: S1. Prepare the ingredients according to the amount of 1000g raw materials: The first component consists of the following components: 15g salt, 20g monosodium glutamate, 15g white sugar, 2g 537 flavor enhancer, 10g ginger, 10g garlic, 1g lemongrass powder, 2g litsea cubeba powder, 0.1g five-spice powder, 2g yeast extract DH-581, 1g 517 flavor enhancer, 200g water and 5g spicy flavor paste; The second component consists of the following ingredients: 10g star anise, 5g amomum villosum, 10g cardamom, 10g pepper powder, 0.5g cloves, 1g angelica dahurica, 15g fennel seeds, 1g cinnamon, 10g bay leaves, 10g galangal, 2g white cardamom, 0.1g dried tangerine peel, 50g chili peppers, and 10g Sichuan peppercorns; The third component consists of the following ingredients: 70g salt, 100g sugar, 30g MSG, 40g halogenated seasoning, 20g original meat paste, 10g herbal extract, 5g beef powder seasoning, 50g Haitian dark soy sauce, and 30g braising oil. The fourth component consists of the following ingredients: 2g salt, 10g sugar, 1g monosodium glutamate, 30g chili powder No. 1, 2g thermally reacted chicken powder, 5g meat alcohol powder DH-532, 3g yeast extract DH-581, 2g litsea cubeba oil, 1g umami seasoning and 10g flavor enhancer 537. S2. Thaw the chicken wings and drain the water. Take 1000g of chicken wings, add the first component and vacuum tumble and marinate for 1 hour. Set aside. At the same time, simmer the spice water. Simmer the second component of spices for 1 hour. After simmering, add the third component and ensure that the third component is completely dissolved. Set aside the spice water after dissolving. S3. Blanch the marinated chicken wings from step S2 for 3 minutes. Immediately after blanching, rinse them in cold water to cool them down and drain them. S4. Add the chicken wings from step S3 to the spice water from step S2, ensuring the chicken wings are submerged in the braising liquid. Simmer over low heat for 10 minutes, then turn off the heat and let it sit for 1 hour. S5. Remove the chicken wings from the braising process in step S4, drain them, and let them air dry. Set aside. S6. Place the chicken wings from step S5 into a pressure cooker for pressure treatment. S7. Deep-fry the chicken wings that have been pressure-treated in step S6 in camellia oil, then remove and cool them for later use. S8. Place the fried chicken wings from step S7 back into the braising liquid for re-braising. Once the braising liquid boils, turn off the heat. Then bake the re-braised chicken wings in an oven. S9. Add the chicken wings baked in step S8 and the fourth component of the ingredients into the mixer and mix them evenly. Then vacuum pack them for later use. S10. After sterilizing the chicken wings from step S9 in a sterilizer at 115℃ for 30 minutes, camellia oil chicken wings are obtained.

[0036] Example 2 A method for preparing camellia oil chicken wings includes the following steps: S1. Prepare the ingredients according to the amount of 1000g raw materials: The first component consists of the following components: 20g salt, 10g monosodium glutamate, 20g white sugar, 1g 537 flavor enhancer, 20g ginger, 5g garlic, 2g lemongrass powder, 1g litsea cubeba powder, 0.5g five-spice powder, 1g yeast extract DH-581, 2g 517 flavor enhancer, 100g water and 10g spicy flavor paste; The second component consists of the following ingredients: 5g star anise, 10g amomum villosum, 5g cardamom, 20g pepper powder, 0.2g cloves, 2g angelica dahurica, 10g fennel seeds, 10g cinnamon, 5g bay leaves, 20g galangal, 1g white cardamom, 0.5g dried tangerine peel, 30g chili peppers, and 20g Sichuan peppercorns; The third component consists of the following ingredients: 50g salt, 150g sugar, 20g MSG, 50g halogenated seasoning, 10g original meat paste, 20g herbal extract, 1g beef powder seasoning, 70g Haitian dark soy sauce, and 20g braising oil. The fourth component consists of the following ingredients: 3g salt, 5g sugar, 2g monosodium glutamate, 10g chili powder No. 1, 5g thermally reacted chicken powder, 2g meat alcohol powder DH-532, 5g yeast extract DH-581, 1g litsea cubeba oil, 2g umami seasoning and 5g flavor enhancer 537. S2. Thaw the chicken wings and drain the water. Take 1000g of chicken wings, add the first component and vacuum tumble and marinate for 1 hour. Set aside. At the same time, simmer the spice water. Simmer the second component of spices for 1 hour. After simmering, add the third component and ensure that the third component is completely dissolved. Set aside the spice water after dissolving. S3. Blanch the marinated chicken wings from step S2 for 3 minutes. Immediately after blanching, rinse them in cold water to cool them down and drain them. S4. Add the chicken wings from step S3 to the spice water from step S2, ensuring the chicken wings are submerged in the braising liquid. Simmer over low heat for 10 minutes, then turn off the heat and let it sit for 1 hour. S5. Remove the chicken wings from the braising process in step S4, drain them, and let them air dry. Set aside. S6. Place the chicken wings from step S5 into a pressure cooker for pressure treatment. S7. Deep-fry the chicken wings that have been pressure-treated in step S6 in camellia oil, then remove and cool them for later use. S8. Place the fried chicken wings from step S7 back into the braising liquid for re-braising. Once the braising liquid boils, turn off the heat. Then bake the re-braised chicken wings in an oven. S9. Add the chicken wings baked in step S8 and the fourth component of the ingredients into the mixer and mix them evenly. Then vacuum pack them for later use. S10. After sterilizing the chicken wings from step S9 in a sterilizer at 115℃ for 30 minutes, camellia oil chicken wings are obtained.

[0037] Example 3 A method for preparing camellia oil chicken wings includes the following steps: S1. Prepare the ingredients according to the amount of 1000g of raw materials: The first component consists of the following components: 18g salt, 15g monosodium glutamate, 18g white sugar, 1.5g 537 flavor enhancer, 1.5g ginger, 8g garlic, 1.5g lemongrass powder, 1.5g litsea cubeba powder, 0.3g five-spice powder, 1.5g yeast extract DH-581, 1.5g 517 flavor enhancer, 150g water and 8g spicy flavor paste; The second component consists of the following ingredients: 8g star anise, 8g amomum villosum, 8g cardamom, 15g pepper powder, 0.4g cloves, 1.5g angelica dahurica, 13g fennel seeds, 5g cinnamon, 8g bay leaves, 15g galangal, 1.5g white cardamom, 0.3g dried tangerine peel, 40g chili peppers, and 15g Sichuan peppercorns; The third component consists of the following ingredients: 60g salt, 130g sugar, 25g MSG, 45g halogenated seasoning, 15g original meat paste, 15g herbal flavoring paste, 3g beef powder seasoning, 60g Haitian dark soy sauce, and 25g braising oil. The fourth component consists of the following ingredients: 2.5g salt, 8g sugar, 1.5g monosodium glutamate, 20g chili powder No. 1, 4g thermally reacted chicken powder, 3g meat alcohol powder DH-532, 4g yeast extract DH-581, 1.5g litsea cubeba oil, 1.5g umami seasoning and 8g 537 flavor enhancer; S2. Thaw the chicken wings and drain the water. Take 1000g of chicken wings, add the first component and vacuum tumble and marinate for 1 hour. Set aside. At the same time, simmer the spice water. Simmer the second component of spices for 1 hour. After simmering, add the third component and ensure that the third component is completely dissolved. Set aside the spice water after dissolving. S3. Blanch the marinated chicken wings from step S2 for 3 minutes. Immediately after blanching, rinse them in cold water to cool them down and drain them. S4. Add the chicken wings from step S3 to the spice water from step S2, ensuring the chicken wings are submerged in the braising liquid. Simmer over low heat for 10 minutes, then turn off the heat and let it sit for 1 hour. S5. Remove the chicken wings from the braising process in step S4, drain them, and let them air dry. Set aside. S6. Place the chicken wings from step S5 into a pressure cooker for pressure treatment. S7. Deep-fry the chicken wings that have been pressure-treated in step S6 in camellia oil, then remove and cool them for later use. S8. Place the fried chicken wings from step S7 back into the braising liquid for re-braising. Once the braising liquid boils, turn off the heat. Then bake the re-braised chicken wings in an oven. S9. Add the chicken wings baked in step S8 and the fourth component of the ingredients into the mixer and mix them evenly. Then vacuum pack them for later use. S10. After sterilizing the chicken wings from step S9 in a sterilizer at 115℃ for 30 minutes, camellia oil chicken wings are obtained.

[0038] Example 4 Effects of high-pressure treatment on osteomalacia in chicken wings 1. Prepare ready-to-eat chicken wings according to the methods in Examples 1-3, wherein the frying temperature is 120℃, the frying time is 25 min, the re-marinating time is 20 min, the baking temperature is 70℃, and the baking time is 30 min. The experiments were grouped according to Table 1, and the pressure treatment in step S6 was optimized, with commercially available ready-to-eat chicken wings as the commercially available group.

[0039] Table 1 Pressure treatment conditions for different treatment groups

[0040] 2. The detection indicators and methods are shown in Table 2.

[0041] Table 2. Chicken Wing Bone Hardness, Bone Calcium Content, and Edibility Score

[0042] 3. Experimental results (mean ± SD) are shown in Table 3.

[0043] Table 3. Results of stress treatment on bone hardness, bone calcium, and edibility scores.

[0044] Note: Different letters (a, b) in the same column show significant differences. p <0.01).

[0045] 4. Results Analysis (1) Bone hardness Compared with groups C, M, and T1, the bone stiffness in group E decreased by 75.5%, 80.2%, and 53.4%, respectively. Under the experimental conditions, 121℃ / 30min was the critical point for collagen degradation, resulting in a sharp drop in bone stiffness.

[0046] (2) Bone calcium dissolution rate Compared with groups C and T2, the calcium dissolution rate of group E increased by 143.8% and 19.0%, respectively. Under high pressure for 30 minutes, hydroxyapatite was converted into soluble calcium, and the dissolution rate reached its peak at 30 minutes.

[0047] (3) Edibility Edibility score: Group E scored 8.9 (close to “completely edible”), significantly higher than Group T1 (5.2).

[0048] Example 5 Control Effect of Frying Process on Harmful Substances Prepare instant chicken wings according to the methods of Examples 1 to 3, where the high-pressure treatment is carried out at 121 °C for 30 min, the re-marinating time is 20 min, the baking temperature is 70 °C, and the baking time is 30 min. Group the experiments according to Table 4 and optimize the frying parameters in step S7.

[0049] Table 4 Experimental Groups (n = 30 / group)

[0050] 2. The detection indexes and methods are shown in Table 5.

[0051] Table 5 Detection Methods

[0052] 3. The experimental data (mean ± SD) are shown in Table 6.

[0053] Table 6 Detection Results under Different Frying Conditions

[0054] Note: Different superscript letters in the same column of data indicate significant differences ( p <0.05) 4. Result Analysis (1) Control Effect of Acrylamide Compared with Group C (335 μg / kg), the acrylamide content in Group E (42 μg / kg) decreased by 87.5%. Since 120 °C is lower than the Maillard severe reaction threshold (140 °C), the binding of acrylamide precursors asparagine and reducing sugar is significantly inhibited.

[0055] Compared with Group E, the acrylamide production in Group T2 increased sharply (198 μg / kg) at 140 °C, proving that 120 °C is the safety critical point.

[0056] (2) Protection of Camellia Oil Quality Peroxide value (POV): Group E (4.1 meq / kg) ≈ Group T1 (3.8 meq / kg) < Group C (11.8 meq / kg). Low-temperature frying keeps the POV of camellia oil always below the national standard limit (10 meq / kg).

[0057] (3) Texture and Flavor Advantages Skin crispness: Group E (18.7 N) > Group T1 (14.2 N). Since the water evaporation is insufficient during frying at a temperature of 100 °C, the skin is soft. The skin crispness of the commercially available group (29.6 N) is too high (a), because repeated frying leads to hardening.

[0058] Total sensory score: Group E (8.8 points) was significantly higher than Group T2 (6.5 points). Frying at 140 °C produced a burnt and bitter taste.

[0059] Example 6 Effect of double marinating and drying processes on texture characteristics 1. Prepare instant chicken wings according to the methods of Examples 1 to 3, where the high-pressure treatment is carried out at 121 °C for 30 min, the frying temperature is 120 °C, and the frying time is 25 min. Group the experiments according to Table 7 and optimize the frying parameters in step S7.

[0060] Table 7 Experimental grouping (n = 20 / group)

[0061] 2. The detection indexes and methods are shown in Table 8.

[0062] Table 8 Detection methods

[0063] 3. The detection results are shown in Table 9.

[0064] Table 9 Experimental data (mean ± SD)

[0065] Note: Different superscript letters in the same column of data indicate significant differences ( p <0.05).

[0066] 4. Result analysis (1) Core effect of double marinating and defatting Conclusion: Defatting rate: Double marinating > 20 min allows polar molecules in the marinade to displace surface grease Greasy feeling score: Group E (2.2 points) vs Group F1 (5.1 points): ↓56.9%. Double marinating for 10 min is not thorough in defatting (oil residue 12.7%). Under the experimental conditions, 20 min is the defatting critical point.

[0067] (2) Mechanism of flavor enhancement by double marinating Types of flavor substances: Group E (39 kinds) > Group F2 (32 kinds) > Group F1 (29 kinds) (a / b / c are significantly stratified). The increase in key flavor substances detected by GC-MS: Among them, hexanal (green grass flavor) increased by 320%, ethyl acetate (fruity flavor) increased by 280%, and 2-pentylfuran (baked flavor) increased by 150%.

[0068] (3) Balance between drying for tenderness and quality preservation Shearing force (tenderness): Group E (2780 g) < Group D2 (3150 g). Drying at 70 °C avoids the denaturation of myosin, and the denaturation rate rises to 28.5% at 80 °C Water activity (shelf life): Group E (Aw=0.83) > Group C (Aw=0.76). The water added by the re-brine increases Aw, but still meets the shelf life requirement of ≤0.85 (shelf life of 180 days at room temperature).

[0069] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A method for preparing camellia oil poultry products, characterized in that, Includes the following steps: The poultry meat raw materials are marinated and then blanched to obtain pre-treated poultry meat raw materials; The pretreated poultry meat raw material is braised to obtain braised poultry meat; The braised poultry meat is deep-fried in camellia oil at 118-122℃ for 23-27 minutes to obtain deep-fried poultry meat. The fried poultry meat is re-braised and then dried to obtain dried poultry meat. After adding seasonings to the dried poultry meat, it is packaged to obtain camellia oil poultry products.

2. The method for preparing camellia oil poultry products according to claim 1, characterized in that, The frying temperature is 120°C; the frying time is 25 minutes.

3. The method for preparing camellia oil poultry products according to claim 1, characterized in that, The re-brine time is 18-32 minutes.

4. The method for preparing camellia oil poultry products according to claim 1, characterized in that, The drying temperature is 70~80℃; the drying time is 25~32min.

5. The method for preparing camellia oil poultry products according to claim 1, characterized in that, The braised poultry meat also includes high-pressure treatment followed by deep-frying; The high-pressure treatment is performed at a temperature of 121°C for 25-35 minutes.

6. The method for preparing camellia oil poultry products according to any one of claims 1 to 5, characterized in that, The poultry meat raw material is marinated with the first composition; the first composition comprises the following components in parts by weight: 15-20 parts salt, 10-20 parts monosodium glutamate, 15-20 parts white sugar, 1-2 parts 537 flavor enhancer, 10-20 parts ginger, 5-10 parts garlic, 1-2 parts lemongrass powder, 1-2 parts litsea cubeba powder, 0.1-0.5 parts five-spice powder, 1-2 parts yeast extract DH-581, 1-2 parts 517 flavor enhancer, 100-200 parts water, and 5-10 parts spicy flavor paste.

7. The method for preparing camellia oil poultry products according to any one of claims 1 to 5, characterized in that, The braising process involves immersing the pre-treated poultry meat in brine, boiling for 5-15 minutes, and then simmering in the brine for 1-1.5 hours. The brine is prepared by mixing and boiling the second composition at a material-to-water ratio of 1~2:100~200, and then adding the third composition to dissolve it. The second composition comprises the following components in parts by weight: 5-10 parts star anise, 5-10 parts amomum villosum, 5-10 parts cardamom, 10-20 parts pepper powder, 0.2-0.5 parts cloves, 1-2 parts angelica dahurica, 10-15 parts fennel seeds, 1-10 parts cinnamon, 5-10 parts bay leaves, 10-20 parts galangal, 1-2 parts white cardamom, 0.1-0.5 parts dried tangerine peel, 30-50 parts chili peppers, and 10-20 parts Sichuan peppercorns; The third composition comprises the following components in parts by weight: 50-70 parts salt, 100-150 parts white sugar, 20-30 parts monosodium glutamate, 40-50 parts halogenated flavoring, 10-20 parts original flavor meat paste, 10-20 parts herbal flavoring paste, 1-5 parts beef powder seasoning, 50-70 parts Haitian dark soy sauce, and 20-30 parts braising oil.

8. The method for preparing camellia oil poultry products according to any one of claims 1 to 5, characterized in that, The seasoning comprises the following components in parts by weight: 2-3 parts salt, 5-10 parts sugar, 1-2 parts monosodium glutamate, 10-30 parts chili powder No. 1, 2-5 parts thermally reacted chicken powder, 2-5 parts phytosterol powder DH-532, 3-5 parts yeast extract DH-581, 1-2 parts litsea cubeba oil, 1-2 parts umami seasoning, and 5-10 parts flavor enhancer 537.

9. The method for preparing camellia oil poultry products according to any one of claims 1 to 5, characterized in that, The poultry meat raw materials include at least one of the following: chicken wings, chicken legs, chicken feet, duck necks, duck gizzards, duck wings, duck heads, and duck legs.

10. Camellia oil poultry products prepared by the preparation method according to any one of claims 1 to 9.

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