Dry-fried chicken accessory and preparation process thereof

Abstract

The invention relates to the technical field of food processing, and discloses a dry-fried chicken accessory and a preparation process thereof, and the preparation process comprises the following steps: raw material pretreatment, tenderization treatment, seasoning and pickling, pre-dehydration treatment, grease pretreatment, dry frying process, sterilization and packaging. According to the method disclosed by the invention, aiming at the differences of various accessory parts of the chicken heart, the chicken gizzards, the chicken liver and the chicken intestines in tissue structures and textures, the tenderization liquid containing the specific compound enzyme preparation is used for carrying out synergistic treatment, and protease from different sources acts on different protein components to degrade connective tissues and myofibrils; the activity and action sites of protease are further adjusted through participation of calcium ions and organic acid, so that tenacious chicken gizzards and chicken hearts and relatively tender chicken livers and chicken intestines can synchronously achieve ideal tenderization effects, the taste uniformity and overall tenderness of the final product are improved, and the problem that part of raw materials are dry, hard, soft and rotten is avoided.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a stir-fried chicken accessory and its preparation process. Background Technology

[0002] In today's fast-paced life, people's pursuit of food has gone beyond simply satisfying their taste. They pay more attention to the selection of ingredients, the combination of nutrition, and the convenience of eating. Dry-fried chicken is a classic dish of Sichuan cuisine. It is made with chicken as the main ingredient and cooked by dry-frying. It belongs to the stir-frying technique of Sichuan cuisine. Its meat is tender, crispy and delicious, and the finished product is golden in color. It has both a spicy and numbing sensation and a dry and fragrant flavor. Its unique spicy and numbing taste and crispy flavor make it stand out among many delicacies and is widely loved.

[0003] Currently, when preparing ready-to-eat foods using chicken offal as the main raw material, the differences in tissue structure, texture density, water content, and nutritional components among internal organs and appendages such as chicken hearts, gizzards, livers, and intestines make it difficult to achieve the ideal taste and tenderness simultaneously using a uniform tenderizing process. This can easily lead to some ingredients being over-tenderized and becoming mushy, while others are under-tenderized and become dry and tough, affecting the uniformity and edible quality of the final product. Furthermore, for mixed ingredients with uneven moisture and fat content, improper control of stir-frying temperature and time can easily cause uneven dehydration, with some ingredients becoming over-caramelized while others still contain a lot of moisture, making it impossible to consistently achieve a crispy exterior and tender interior texture, and resulting in insufficient flavor formation. In addition, for such high-protein, high-fat cooked meat products, conventional heat sterilization and single sterilization methods, while ensuring microbial safety, can cause irreversible deterioration to the product's unique dry-fried aroma, color, and crisp texture, making it difficult to simultaneously maintain a long shelf life and high quality.

[0004] Therefore, a stir-fried chicken accessory and its preparation process are proposed to solve the above problems. Summary of the Invention

[0005] In view of the shortcomings of the prior art, the present invention provides a stir-fried chicken accessory and its preparation process. The preparation process of the stir-fried chicken accessory provided by the present invention solves the problems mentioned in the background art that affect the uniformity and edibility of the product and make it difficult to maintain both long shelf life and high quality.

[0006] To achieve the above objectives, the present invention provides the following technical solution: a preparation process for stir-fried chicken parts, comprising: Step 1: Raw material pretreatment. Select edible parts and internal organs from the chicken, excluding the main meat, and combine them. Thaw, sort, clean, and preliminarily trim the selected raw materials. Step 2: Tenderization treatment, immersing the pre-treated raw materials in a tenderization solution; Step 3: Seasoning and marinating. Mix the tenderized ingredients with compound seasonings and marinate. Step 4: Pre-dehydration treatment, dehydrating the marinated raw materials to remove some of the moisture; Step 5: Oil pretreatment to prepare flavored chicken oil; Step Six: Dry-frying process. The pre-dehydrated raw materials and the flavored chicken oil prepared in Step Five are put into the frying equipment for segmented heating and frying. Step 7: Sterilization and packaging. After drying, the product is rapidly cooled and sterilized, and then vacuum-packed or nitrogen-filled.

[0007] Preferably, the raw material pretreatment in step one includes the following steps: thawing frozen chicken appendages or internal organs at 0-4℃ for 12-24 hours; sorting and removing impurities and substandard products after thawing; rinsing with running water for 5-15 minutes; and then trimming the raw materials according to their specific characteristics; soaking the cleaned and trimmed raw materials in a 1-3% salt solution for 10-20 minutes; rinsing with clean water after rinsing; and draining the water for later use.

[0008] Preferably, the tenderizing process in step two includes the following steps: The tenderizing liquid is made from the following raw materials in parts by weight: papain 0.1-0.5 parts, fig protease 0.05-0.15 parts, calcium chloride 0.5-1.5 parts, lactic acid bacteria fermentation liquid 3-8 parts, glacial acetic acid 0.5-2 parts, food-grade glycerol 1-3 parts, and purified water 85-95 parts. Mix all the raw materials of the tenderizing solution at 200-400 r / min under 10-25℃ conditions until they are completely dissolved to obtain the tenderizing solution. Completely immerse the pretreated raw materials in the tenderizing solution, control the material-liquid ratio to be 1:2-1:4 w / v, and soak at 4-10℃ for 30-90 minutes, stirring gently every 10-15 minutes during the soaking period. After soaking, remove the raw materials, rinse the surface with purified water to remove any remaining tenderizing solution, and then dehydrate them in a centrifuge at 800-1500 r / min for 1-3 minutes to obtain the tenderized raw materials.

[0009] Preferably, step three, seasoning and marinating, includes the following steps: The compound seasoning is made from the following ingredients in parts by weight: 8-15 parts salt, 5-12 parts white sugar, 15-25 parts brewed soy sauce, 10-20 parts oyster sauce, 8-15 parts cooking wine, 3-6 parts ginger powder, 3-6 parts garlic powder, 1-3 parts white pepper powder, 2-5 parts Sichuan pepper powder, 1-2 parts star anise powder, 0.5-1.5 parts fennel powder, 2-4 parts yeast extract, 0.1-0.3 parts disodium inosinate, and 0.01-0.05 parts capsicum red pigment; Mix all the ingredients of the compound seasoning and stir at 150-300 rpm for 15-30 minutes at room temperature until well mixed to make a marinade. The tenderized and dehydrated raw materials are mixed with the marinade in a weight ratio of 100:15-100:25. The mixture is then tumbled for 20-40 minutes in a vacuum tumbler at a vacuum of -0.06 to -0.08 MPa and a speed of 8-12 r / min. After tumbling, the mixture is left to marinate at 0-4℃ for 2-6 hours.

[0010] Preferably, step four, the pre-dehydration treatment, includes the following steps, wherein the dehydration treatment is selected from one of the following: Spread the marinated raw materials evenly on a material tray and place them in a hot air drying oven. Dry them at 50-65℃ for 20-40 minutes. Place the raw material in a vacuum low-temperature dehydration device and dehydrate it for 15-30 minutes under vacuum conditions of -0.095 to -0.1 MPa and temperature of 45-60℃. The moisture content of the raw materials after dehydration is controlled at 45%-55% wb.

[0011] Preferably, step five, the oil pretreatment, includes the following steps: selecting chicken abdominal fat or chicken skin fat, chopping it, and simmering it over low heat at 100-120℃ to collect the extracted chicken oil; taking 100 parts by weight of the chicken oil, adding 2-5 parts of a spice blend, wherein the spice blend consists of dried chili pepper segments, Sichuan peppercorns, cinnamon, bay leaves, cardamom, and cloves in a weight ratio of 3:2:1:0.5:0.5:0.2, heating the chicken oil and spice blend together to 130-150℃ and maintaining it for 10-20 minutes to simmer until fragrant, then filtering to remove spice residue to obtain the flavored chicken oil.

[0012] Preferably, the stir-frying process in step six includes the following steps: putting the pre-dehydrated raw materials and the flavored chicken oil prepared in step five into a temperature-controlled wok or jacketed kettle at a weight ratio of 100:5 to 100:10. The first stage is medium-heat stir-frying: control the oil temperature at 140-160℃ and stir-fry for 8-15 minutes, stirring constantly until the surface of the raw material turns slightly yellow and shrinks. The second stage is high-temperature stir-frying: raise the temperature to 180-200℃ and continue stir-frying for 5-10 minutes until the surface of the raw material turns golden yellow or brownish-red and the texture is crispy on the outside and tender on the inside. 1-2 minutes before the end of stir-frying, add flavoring ingredients, which are at least one of roasted white sesame seeds, fried peanuts, and roasted cumin seeds, and the amount added is 1-3% of the total weight of the raw material.

[0013] Preferably, after the stir-frying process in step six, a rapid cooling step is also included: the stir-fried material is immediately transferred to a high-efficiency cooling room at -5°C to 5°C, and forced convection cooling is performed using circulating cold air with a wind speed of 3-5 m / s. Within 5-8 minutes, the core temperature of the material is reduced from above 90°C to below 20°C, so as to quickly terminate the thermal reaction, fix the texture, and prevent the oil seepage and excessive volatilization of flavor substances caused by residual heat.

[0014] Preferably, step seven, sterilization and packaging, includes the following steps: sterilizing the product after rapid cooling, wherein the sterilization treatment is selected from one of the following: microwave sterilization, with conditions of frequency 2450MHz, power 10-20kW, and time 60-120 seconds; or pasteurization, with conditions of 75-85℃ and time 10-20 minutes; and immediately after sterilization, vacuum packaging or nitrogen-filled packaging is performed, wherein the vacuum degree of vacuum packaging is ≥-0.09MPa, and the residual oxygen content of nitrogen-filled packaging is ≤3%, and the packaging material used is selected from PET / AL / CPP composite film or NY / PE composite film.

[0015] A type of stir-fried chicken accessory, obtained by the above-mentioned preparation process of a stir-fried chicken accessory, wherein the accessory is composed of edible appendages or internal organs, including chicken heart, chicken gizzard, chicken liver, chicken intestines, chicken kidneys, chicken skin, and chicken cartilage, and includes at least three of them, and the proportions of each component by weight are as follows: chicken heart 20-35 parts, chicken gizzard 25-40 parts, chicken liver 10-20 parts, chicken intestines 5-15 parts, chicken kidneys 5-10 parts, chicken skin 10-20 parts, and chicken cartilage 5-15 parts.

[0016] Compared with the prior art, the present invention provides a stir-fried chicken accessory and its preparation process, which has the following beneficial effects: 1. In this invention, the differences in tissue structure and texture of various accessory parts such as chicken heart, gizzard, liver, and intestines are addressed by using a tenderizing liquid containing a specific compound enzyme preparation for synergistic treatment. Proteases from different sources act on different protein components, degrading connective tissue and myofibrils. The participation of calcium ions and organic acids further regulates the activity and action sites of the proteases, enabling the tough gizzard and heart to achieve the ideal tenderizing effect simultaneously with the relatively tender liver and intestines. This improves the uniformity of the final product's texture and overall tenderness, avoiding the problems of some raw materials being dry and hard or soft and mushy.

[0017] 2. In this invention, through a phased temperature-controlled stir-frying process, the raw materials are first heated evenly in the medium-heat stage, allowing the internal moisture to slowly escape and fully absorb the aroma of the flavored chicken oil. Then, the process is switched to a high-temperature stage to promote a strong flavor and color transformation reaction on the surface of the raw materials, quickly forming a crispy outer shell and locking in the internal moisture. At the same time, various spices and flavor substances in the compound seasoning fully penetrate, blend, and transform into a typical stir-fry flavor under the action of the oil medium and high temperature, thus synergistically creating the unique sensory quality of the product that is crispy on the outside and tender on the inside, with a rich and spicy flavor.

[0018] 3. In this invention, a forced rapid cooling step is introduced immediately after the stir-frying process, which can quickly terminate the residual heat reaction of the raw materials, fix the microporous structure and crisp texture formed during the stir-frying stage, and prevent oil seepage, softening of texture and excessive volatilization of flavor substances caused by heat accumulation. This step, together with the subsequent sterilization treatment, avoids the product from suffering secondary heat damage during the sterilization process. Thus, while ensuring microbial safety, it preserves the best taste, color and typical aroma of the product when it is fresh out of the pot, achieving a balance between long shelf life and high quality. Detailed Implementation

[0019] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0020] Example 1: A preparation process for stir-fried chicken offal, comprising: Step 1: Raw material pretreatment. Select edible parts and internal organs from the chicken, excluding the main meat, and combine them. Thaw, sort, clean, and preliminarily trim the selected raw materials. Step 2: Tenderization treatment, immersing the pre-treated raw materials in a tenderization solution; Step 3: Seasoning and marinating. Mix the tenderized ingredients with compound seasonings and marinate. Step 4: Pre-dehydration treatment, dehydrating the marinated raw materials to remove some of the moisture; Step 5: Oil pretreatment to prepare flavored chicken oil; Step Six: Dry-frying process. The pre-dehydrated raw materials and the flavored chicken oil prepared in Step Five are put into the frying equipment for segmented heating and frying. Step 7: Sterilization and packaging. After drying, the product is rapidly cooled and sterilized, and then vacuum-packed or nitrogen-filled.

[0021] Step 1, raw material pretreatment, includes the following steps: Thaw the frozen chicken appendages or internal organs at 0℃ for 12 hours. After thawing, sort and remove impurities and substandard products, rinse with running water for 5 minutes, and then perform trimming treatment according to different raw materials. Soak the cleaned and trimmed raw materials in a 1% salt solution for 10 minutes, take them out, rinse with clean water, and drain for later use.

[0022] Step two, the tenderizing process, includes the following steps: The tenderizing solution is made from the following ingredients in parts by weight: 0.1 parts papain, 0.05 parts fig protease, 0.5 parts calcium chloride, 3 parts lactic acid bacteria fermentation broth, 0.5 parts glacial acetic acid, 1 part food-grade glycerin, and 85 parts purified water. Mix all the raw materials of the tenderizing solution at 10℃ and 20r / min until they are completely dissolved to obtain the tenderizing solution. Immerse the pretreated raw materials completely in the tenderizing solution, control the material-liquid ratio to be 1:2w / v, and soak at 4℃ for 30 minutes, stirring gently every 10 minutes during the soaking period. After soaking, remove the raw materials, rinse the surface with pure water to remove any remaining tenderizing solution, and dehydrate them in a centrifuge at 800 rpm for 1 minute to obtain the tenderized raw materials.

[0023] Step three, seasoning and marinating, includes the following steps: The compound seasoning is made from the following ingredients by weight: 8 parts salt, 5 parts white sugar, 15 parts brewed soy sauce, 10 parts oyster sauce, 8 parts cooking wine, 3 parts ginger powder, 3 parts garlic powder, 1 part white pepper powder, 2 parts Sichuan pepper powder, 1 part star anise powder, 0.5 parts fennel powder, 2 parts yeast extract, 0.1 parts disodium inosinate, and 0.01 parts capsicum red pigment. Mix all the ingredients of the compound seasoning and stir at 150 rpm for 15 minutes at room temperature until well mixed to make a marinade. The tenderized and dehydrated raw materials are mixed with the marinade at a weight ratio of 100:15. The mixture is then tumbled for 20 minutes in a vacuum tumbler at a vacuum degree of -0.06MPa and a speed of 8r / min. After tumbling, the mixture is left to marinate at 0℃ for 2 hours.

[0024] Step four, pre-dehydration treatment, includes the following steps; the dehydration treatment is selected from one of the following: Spread the marinated raw materials evenly on a material tray and place them in a hot air drying oven. Dry them at 50°C for 20 minutes. The raw material was placed in a vacuum low-temperature dehydration device and dehydrated for 15 minutes under vacuum conditions of -0.095MPa and temperature of 45℃. The moisture content of the raw material after dehydration is controlled at 45% wb.

[0025] Step 5, the pretreatment of the oil, includes the following steps: Select chicken abdominal fat or chicken skin fat, chop it, and simmer it over low heat at 100℃ to collect the extracted chicken oil; take 100 parts by weight of chicken oil and add 2 parts of a spice blend, which consists of dried chili pepper segments, Sichuan peppercorns, cinnamon, bay leaves, cardamom, and cloves in a weight ratio of 3:2:1:0.5:0.5:0.2. Heat the chicken oil and spice blend together to 130℃ and maintain the temperature for 10 minutes to simmer until fragrant. Then filter to remove the spice residue to obtain flavored chicken oil.

[0026] Step six, the dry-frying process, includes the following steps: the pre-dehydrated raw materials and the flavored chicken oil prepared in step five are put into a temperature-controlled wok or jacketed kettle at a weight ratio of 100:5. The first stage is medium-heat stir-frying: control the oil temperature at 140℃ and stir-fry for 8 minutes, stirring constantly until the surface of the raw materials turns slightly yellow and shrinks. The second stage is high-temperature stir-frying: raise the temperature to 180℃ and continue stir-frying for 5 minutes until the surface of the raw materials turns golden yellow or brownish-red and the texture is crispy on the outside and tender on the inside. One minute before the end of stir-frying, add flavoring ingredients, which are at least one of the following: roasted white sesame seeds, fried peanuts, and roasted cumin seeds, and the amount added is 1% of the total weight of the raw materials.

[0027] After the stir-frying process in step six, a rapid cooling step is also included: the stir-fried material is immediately transferred to a high-efficiency cooling room at -5°C, and forced convection cooling is carried out using circulating cold air at a wind speed of 3m / s. Within 5 minutes, the core temperature of the material is reduced from above 90°C to below 20°C to quickly terminate the thermal reaction, fix the texture, and prevent the seepage of oil and excessive volatilization of flavor substances caused by residual heat.

[0028] Step 7, sterilization and packaging, includes the following steps: The product, after rapid cooling, is sterilized using one of the following methods: microwave sterilization (frequency 2450MHz, power 10kW, time 60 seconds) or pasteurization (75℃, time 10 minutes); immediately after sterilization, the product is vacuum-packed or nitrogen-filled. The vacuum degree of vacuum packaging is ≥-0.09MPa, and the residual oxygen content of nitrogen-filled packaging is ≤3%. The packaging material used is selected from PET / AL / CPP composite film or NY / PE composite film.

[0029] A type of stir-fried chicken accessory, obtained by the above-mentioned preparation process of a stir-fried chicken accessory, the accessory is composed of edible appendages or internal organs, including chicken heart, chicken gizzard, chicken liver, chicken intestines, chicken kidneys, chicken skin, and chicken cartilage, and includes at least three of them, the proportions of each component by weight are: 20 parts chicken heart, 25 parts chicken gizzard, 10 parts chicken liver, 5 parts chicken intestines, 5 parts chicken kidneys, 10 parts chicken skin, and 5 parts chicken cartilage.

[0030] Example 2: A preparation process for stir-fried chicken offal, comprising: Step 1: Raw material pretreatment. Select edible parts and internal organs from the chicken, excluding the main meat, and combine them. Thaw, sort, clean, and preliminarily trim the selected raw materials. Step 2: Tenderization treatment, immersing the pre-treated raw materials in a tenderization solution; Step 3: Seasoning and marinating. Mix the tenderized ingredients with compound seasonings and marinate. Step 4: Pre-dehydration treatment, dehydrating the marinated raw materials to remove some of the moisture; Step 5: Oil pretreatment to prepare flavored chicken oil; Step Six: Dry-frying process. The pre-dehydrated raw materials and the flavored chicken oil prepared in Step Five are put into the frying equipment for segmented heating and frying. Step 7: Sterilization and packaging. After drying, the product is rapidly cooled and sterilized, and then vacuum-packed or nitrogen-filled.

[0031] Step 1, raw material pretreatment, includes the following steps: Thaw the frozen chicken appendages or internal organs at 2°C for 18 hours. After thawing, sort and remove impurities and substandard products, rinse with running water for 10 minutes, and then perform trimming treatment according to different raw materials. Soak the cleaned and trimmed raw materials in a 2% salt solution for 15 minutes, take them out, rinse with clean water, and drain for later use.

[0032] Step two, the tenderizing process, includes the following steps: The tenderizing solution is made from the following ingredients in parts by weight: 0.3 parts papain, 0.1 parts fig protease, 1 part calcium chloride, 5 parts lactic acid bacteria fermentation broth, 1 part glacial acetic acid, 2 parts food-grade glycerin, and 90 parts purified water. Mix all the raw materials of the tenderizing solution at 15℃ and 300r / min until they are completely dissolved to obtain the tenderizing solution. Immerse the pretreated raw materials completely in the tenderizing solution, control the material-liquid ratio to be 1:3w / v, and soak at 8℃ for 60 minutes, stirring gently every 12 minutes during the soaking period. After soaking, remove the raw materials, rinse the surface with purified water to remove any remaining tenderizing solution, and dehydrate them in a centrifuge at 1200 rpm for 2 minutes to obtain the tenderized raw materials.

[0033] Step three, seasoning and marinating, includes the following steps: The compound seasoning is made from the following ingredients by weight: 12 parts salt, 8 parts white sugar, 20 parts brewed soy sauce, 15 parts oyster sauce, 12 parts cooking wine, 5 parts ginger powder, 5 parts garlic powder, 2 parts white pepper powder, 3 parts Sichuan pepper powder, 1.5 parts star anise powder, 1 part fennel powder, 3 parts yeast extract, 0.2 parts disodium inosinate, and 0.03 parts capsicum red pigment. Mix all the ingredients of the compound seasoning and stir at 250 rpm for 25 minutes at room temperature until well mixed to make a marinade. The tenderized and dehydrated raw materials are mixed with the marinade at a weight ratio of 100:20. The mixture is then tumbled for 30 minutes in a vacuum tumbler at a vacuum degree of -0.07MPa and a speed of 10r / min. After tumbling, the mixture is left to marinate at 2℃ for 4 hours.

[0034] Step four, pre-dehydration treatment, includes the following steps; the dehydration treatment is selected from one of the following: Spread the marinated raw materials evenly on a material tray and place them in a hot air drying oven. Dry them at 55°C for 30 minutes. The raw material was placed in a vacuum low-temperature dehydration device and dehydrated for 25 minutes under vacuum conditions of -0.098 MPa and temperature of 55°C. The moisture content of the raw materials after dehydration is controlled at 50% wb.

[0035] Step 5, the pretreatment of the oil, includes the following steps: Select chicken abdominal fat or chicken skin fat, chop it, and simmer it over low heat at 110℃ to collect the extracted chicken oil; take 100 parts by weight of chicken oil and add 3 parts of a spice blend, which consists of dried chili pepper segments, Sichuan peppercorns, cinnamon, bay leaves, cardamom, and cloves in a weight ratio of 3:2:1:0.5:0.5:0.2. Heat the chicken oil and spice blend together to 140℃ and maintain the temperature for 15 minutes to simmer until fragrant. Then filter to remove the spice residue to obtain flavored chicken oil.

[0036] Step six, the dry-frying process, includes the following steps: the pre-dehydrated raw materials and the flavored chicken oil prepared in step five are put into a temperature-controlled wok or jacketed kettle at a weight ratio of 100:8. The first stage is medium-heat stir-frying: control the oil temperature at 150℃ and stir-fry for 12 minutes, stirring constantly until the surface of the raw materials turns slightly yellow and shrinks. The second stage is high-temperature stir-frying: raise the temperature to 190℃ and continue stir-frying for 8 minutes until the surface of the raw materials turns golden yellow or brownish-red and the texture is crispy on the outside and tender on the inside. One minute before the end of stir-frying, add flavoring ingredients, which are at least one of the following: roasted white sesame seeds, fried peanuts, and roasted cumin seeds, and the amount added is 2% of the total weight of the raw materials.

[0037] After the stir-frying process in step six, a rapid cooling step is also included: the stir-fried material is immediately transferred to a high-efficiency cooling room at 0°C, and forced convection cooling is carried out using circulating cold air with a wind speed of 4m / s. Within 7 minutes, the core temperature of the material is reduced from above 90°C to below 20°C, so as to quickly terminate the thermal reaction, fix the texture, and prevent the oil seepage and excessive volatilization of flavor substances caused by residual heat.

[0038] Step 7, sterilization and packaging, includes the following steps: The product, after rapid cooling, is sterilized using one of the following methods: microwave sterilization (frequency 2450MHz, power 15kW, time 100 seconds) or pasteurization (temperature 80℃, time 15 minutes). Immediately after sterilization, the product is vacuum-packed or nitrogen-filled. The vacuum degree of vacuum packaging is ≥-0.09MPa, and the residual oxygen content of nitrogen-filled packaging is ≤3%. The packaging material is selected from PET / AL / CPP composite film or NY / PE composite film.

[0039] A type of stir-fried chicken accessory, obtained by the above-mentioned preparation process of a stir-fried chicken accessory, the accessory is composed of edible appendages or internal organs, including chicken heart, chicken gizzard, chicken liver, chicken intestines, chicken kidneys, chicken skin, and chicken cartilage, and includes at least three of them, the proportions of each component by weight are: 25 parts chicken heart, 35 parts chicken gizzard, 15 parts chicken liver, 10 parts chicken intestines, 7 parts chicken kidneys, 15 parts chicken skin, and 10 parts chicken cartilage.

[0040] Example 3: A preparation process for stir-fried chicken offal, comprising: Step 1: Raw material pretreatment. Select edible parts and internal organs from the chicken, excluding the main meat, and combine them. Thaw, sort, clean, and preliminarily trim the selected raw materials. Step 2: Tenderization treatment, immersing the pre-treated raw materials in a tenderization solution; Step 3: Seasoning and marinating. Mix the tenderized ingredients with compound seasonings and marinate. Step 4: Pre-dehydration treatment, dehydrating the marinated raw materials to remove some of the moisture; Step 5: Oil pretreatment to prepare flavored chicken oil; Step Six: Dry-frying process. The pre-dehydrated raw materials and the flavored chicken oil prepared in Step Five are put into the frying equipment for segmented heating and frying. Step 7: Sterilization and packaging. After drying, the product is rapidly cooled and sterilized, and then vacuum-packed or nitrogen-filled. In step three, the compound seasoning is made from the following ingredients by weight: 15 parts salt, 12 parts white sugar, 25 parts brewed soy sauce, 20 parts oyster sauce, 15 parts cooking wine, 6 parts ginger powder, 6 parts garlic powder, 3 parts white pepper powder, 5 parts Sichuan pepper powder, 2 parts star anise powder, 1.5 parts fennel powder, 4 parts yeast extract, 0.3 parts disodium inosinate, and 0.05 parts capsicum red pigment.

[0041] Step 1, raw material pretreatment, includes the following steps: Thaw frozen chicken appendages or internal organs at 4°C for 24 hours. After thawing, sort and remove impurities and substandard products, rinse with running water for 15 minutes, and then perform trimming treatment according to different raw materials. Soak the cleaned and trimmed raw materials in a 3% salt solution for 20 minutes, take them out, rinse with clean water, and drain for later use.

[0042] Step two, the tenderizing process, includes the following steps: The tenderizing solution is made from the following ingredients in parts by weight: 0.5 parts papain, 0.15 parts fig protease, 1.5 parts calcium chloride, 8 parts lactic acid bacteria fermentation broth, 2 parts glacial acetic acid, 3 parts food-grade glycerin, and 95 parts purified water. Mix all the raw materials of the tenderizing solution at 25°C and 400r / min until they are completely dissolved to obtain the tenderizing solution. Immerse the pretreated raw materials completely in the tenderizing solution, control the material-to-liquid ratio to be 1:4w / v, and soak at 10°C for 90 minutes, stirring gently every 15 minutes during the soaking period. After soaking, remove the raw materials, rinse the surface with pure water to remove any remaining tenderizing solution, and dehydrate them in a centrifuge at 1500 r / min for 3 minutes to obtain the tenderized raw materials.

[0043] Step three, seasoning and marinating, includes the following steps: The compound seasoning is made from the following ingredients by weight: 15 parts salt, 12 parts white sugar, 25 parts brewed soy sauce, 20 parts oyster sauce, 15 parts cooking wine, 6 parts ginger powder, 6 parts garlic powder, 3 parts white pepper powder, 5 parts Sichuan pepper powder, 2 parts star anise powder, 1.5 parts fennel powder, 4 parts yeast extract, 0.3 parts disodium inosinate, and 0.05 parts capsicum red pigment. Mix all the ingredients of the compound seasoning and stir at 300 rpm for 30 minutes at room temperature until well mixed to make a marinade. The tenderized and dehydrated raw materials were mixed with the marinade at a weight ratio of 100:25. The mixture was then tumbled for 40 minutes in a vacuum tumbler at a vacuum of -0.08 MPa and a speed of 12 r / min. After tumbling, the mixture was left to marinate at 4°C for 6 hours.

[0044] Step four, pre-dehydration treatment, includes the following steps; the dehydration treatment is selected from one of the following: Spread the marinated raw materials evenly on a material tray and place them in a hot air drying oven. Dry them at 65°C for 40 minutes. The raw material was placed in a vacuum low-temperature dehydration device and dehydrated for 30 minutes under a vacuum of -0.1 MPa and a temperature of 60°C. The moisture content of the raw material after dehydration is controlled at 55% wb.

[0045] Step 5, the pretreatment of the oil, includes the following steps: Select chicken abdominal fat or chicken skin fat, chop it, and simmer it over low heat at 120℃ to collect the extracted chicken oil; take 100 parts by weight of chicken oil and add 5 parts of a spice blend, which consists of dried chili pepper segments, Sichuan peppercorns, cinnamon, bay leaves, cardamom, and cloves in a weight ratio of 3:2:1:0.5:0.5:0.2. Heat the chicken oil and spice blend together to 150℃ and maintain the temperature for 20 minutes to simmer until fragrant. Then filter to remove the spice residue to obtain flavored chicken oil.

[0046] Step six, the dry-frying process, includes the following steps: the pre-dehydrated raw materials and the flavored chicken oil prepared in step five are put into a temperature-controlled wok or jacketed kettle at a weight ratio of 100:10. The first stage is medium-heat stir-frying: control the oil temperature at 160℃ and stir-fry for 15 minutes, stirring constantly until the surface of the raw materials turns slightly yellow and shrinks. The second stage is high-temperature stir-frying: raise the temperature to 200℃ and continue stir-frying for 10 minutes until the surface of the raw materials turns golden yellow or brownish-red and the texture is crispy on the outside and tender on the inside. Two minutes before the end of stir-frying, add flavoring ingredients, which are at least one of the following: roasted white sesame seeds, fried peanuts, and roasted cumin seeds, and the amount added is 3% of the total weight of the raw materials.

[0047] After the stir-frying process in step six, a rapid cooling step is also included: the stir-fried material is immediately transferred to a high-efficiency cooling room at 5°C, and forced convection cooling is carried out using circulating cold air at a wind speed of 5m / s. Within 8 minutes, the core temperature of the material is reduced from above 90°C to below 20°C, so as to quickly terminate the thermal reaction, fix the texture, and prevent the oil seepage and excessive volatilization of flavor substances caused by residual heat.

[0048] Step 7, sterilization and packaging, includes the following steps: The product, after rapid cooling, is sterilized using one of the following methods: microwave sterilization (frequency 2450MHz, power 20kW, time 120 seconds) or pasteurization (temperature 85℃, time 20 minutes). Immediately after sterilization, the product is vacuum-packed or nitrogen-filled. The vacuum degree of vacuum packaging is ≥-0.09MPa, and the residual oxygen content of nitrogen-filled packaging is ≤3%. The packaging material is selected from PET / AL / CPP composite film or NY / PE composite film.

[0049] A type of stir-fried chicken accessory, obtained by the above-mentioned preparation process of a stir-fried chicken accessory, the accessory is composed of edible appendages or internal organs, including chicken heart, chicken gizzard, chicken liver, chicken intestines, chicken kidneys, chicken skin, and chicken cartilage, and includes at least three of them, the proportions of each component by weight are: 35 parts chicken heart, 40 parts chicken gizzard, 20 parts chicken liver, 15 parts chicken intestines, 10 parts chicken kidneys, 20 parts chicken skin, and 15 parts chicken cartilage.

[0050] Comparative Example 1: The difference between this comparative example and Example 1 is that no compound enzyme preparation was added when preparing the tenderizing solution in this comparative example.

[0051] Comparative Example 2 differs from Example 1 in that yeast extract and disodium inosinate were not added during the preparation of the compound seasoning in this comparative example.

[0052] Comparative Example 3 differs from Example 1 in that the raw materials in this comparative example were not pre-dehydrated after pretreatment.

[0053] Comparative Example 4 differs from Example 1 in that a rapid cooling step was not performed after the dry-frying process in this comparative example.

[0054] The performance of the stir-fried chicken parts prepared in Examples 1-3 and Comparative Examples 1-4 was tested. The test items and test methods are as follows: Microbiological index testing involves taking samples in a specific culture medium under aseptic conditions, culturing them at a specified temperature and time, and then counting the total number of colonies and coliform bacteria. Texture property testing was conducted using a texture analyzer with a specific probe, and the sample was compressed twice at a specified rate to determine hardness, elasticity, and chewiness. Moisture content and water activity were measured by direct drying method and water activity was measured at a constant temperature of 25℃ using a water activity meter. Sensory evaluation tests are conducted by a trained evaluation team to quantitatively score the product’s color, aroma, taste, texture and overall acceptability under standard conditions. Accelerated shelf-life testing involves storing the product in a constant temperature and humidity chamber at 37°C and 75% relative humidity, taking samples periodically for microbiological and sensory evaluation, and calculating the shelf-life at room temperature based on the shelf-life model.

[0055] The test data of the stir-fried chicken parts prepared in Examples 1-3 and Comparative Examples 1-4 are recorded in the table below:

[0056] By comparing and analyzing the data in the table, it can be seen that the stir-fried chicken offal prepared using the process in Examples 1-3 has significantly better performance than the stir-fried chicken offal prepared using the process in Comparative Examples 1-4. This indicates that, considering the differences in tissue structure and texture among various offal parts such as chicken heart, gizzard, liver, and intestines, a tenderizing solution containing a specific compound enzyme preparation can be used for synergistic treatment. In this solution, proteases from different sources act on different protein components, degrading connective tissue and myofibrils. The participation of calcium ions and organic acids further regulates the activity and action sites of the proteases, enabling the tough gizzard and heart to achieve the ideal tenderizing effect simultaneously with the relatively tender liver and intestines. This improves the uniformity of the final product's taste and overall tenderness, avoiding the problems of some raw materials being dry and hard or soft and mushy. Through a phased, temperature-controlled stir-frying process, the raw materials are first heated evenly over medium heat, allowing internal moisture to slowly escape and fully absorb the aroma of flavorful chicken oil. Then, a high-temperature stage is initiated, causing a strong flavor and color transformation reaction on the surface of the raw materials, quickly forming a crispy outer shell and locking in internal moisture. Simultaneously, various spices and flavor compounds in the compound seasoning fully penetrate, blend, and transform into the typical stir-fried flavor under the influence of the oil medium and high temperature, thus synergistically creating the unique sensory qualities of a crispy exterior, tender interior, and rich, spicy aroma. Immediately after the stir-frying process, a forced rapid cooling step is introduced to quickly stop the residual heat reaction of the raw materials, fixing the microporous structure and crispy texture formed during the stir-frying stage. This prevents oil seepage, softening, and excessive volatilization of flavor compounds caused by heat accumulation. This step, combined with the subsequent sterilization treatment, avoids secondary heat damage to the product during sterilization, thus ensuring microbial safety while preserving the product's optimal taste, color, and typical aroma when freshly cooked, achieving a balance between long shelf life and high quality.

[0057] By comparing and analyzing the relevant data in the table, it can be seen that the stir-fried chicken parts prepared by the process of this invention have excellent microbial safety, texture characteristics, and sensory quality. This indicates that the stir-fried chicken parts preparation process provided by this invention has a broader market prospect and is more suitable for promotion.

[0058] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitations, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes said element.

[0059] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A preparation process for stir-fried chicken offal, characterized in that: Includes the following steps: Step 1: Raw material pretreatment. Select edible parts and internal organs from the chicken, excluding the main meat, and combine them. Thaw, sort, clean, and preliminarily trim the selected raw materials. Step 2: Tenderization treatment, immersing the pre-treated raw materials in a tenderization solution; Step 3: Seasoning and marinating. Mix the tenderized ingredients with compound seasonings and marinate. Step 4: Pre-dehydration treatment, dehydrating the marinated raw materials to remove some of the moisture; Step 5: Oil pretreatment to prepare flavored chicken oil; Step Six: Dry-frying process. The pre-dehydrated raw materials and the flavored chicken oil prepared in Step Five are put into the frying equipment for segmented heating and frying. Step 7: Sterilization and packaging. After drying, the product is rapidly cooled and sterilized, and then vacuum-packed or nitrogen-filled.

2. The preparation process of a stir-fried chicken accessory according to claim 1, characterized in that: The first step of raw material pretreatment includes the following steps: thawing frozen chicken appendages or internal organs at 0-4℃ for 12-24 hours; sorting and removing impurities and substandard products after thawing; rinsing with running water for 5-15 minutes; and then trimming the raw materials according to their specific characteristics; soaking the cleaned and trimmed raw materials in a 1-3% salt solution for 10-20 minutes; rinsing with clean water after rinsing; and draining the water for later use.

3. The preparation process of a stir-fried chicken accessory according to claim 1, characterized in that: The tenderizing process in step two includes the following steps: The tenderizing liquid is made from the following raw materials in parts by weight: papain 0.1-0.5 parts, fig protease 0.05-0.15 parts, calcium chloride 0.5-1.5 parts, lactic acid bacteria fermentation liquid 3-8 parts, glacial acetic acid 0.5-2 parts, food-grade glycerol 1-3 parts, and purified water 85-95 parts. Mix all the raw materials of the tenderizing solution at 200-400 r / min under 10-25℃ conditions until they are completely dissolved to obtain the tenderizing solution. Completely immerse the pretreated raw materials in the tenderizing solution, control the material-liquid ratio to be 1:2-1:4 w / v, and soak at 4-10℃ for 30-90 minutes, stirring gently every 10-15 minutes during the soaking period. After soaking, remove the raw materials, rinse the surface with purified water to remove any remaining tenderizing solution, and then dehydrate them in a centrifuge at 800-1500 r / min for 1-3 minutes to obtain the tenderized raw materials.

4. The preparation process of a stir-fried chicken accessory according to claim 1, characterized in that: Step three, seasoning and marinating, includes the following steps: The compound seasoning is made from the following ingredients in parts by weight: 8-15 parts salt, 5-12 parts white sugar, 15-25 parts brewed soy sauce, 10-20 parts oyster sauce, 8-15 parts cooking wine, 3-6 parts ginger powder, 3-6 parts garlic powder, 1-3 parts white pepper powder, 2-5 parts Sichuan pepper powder, 1-2 parts star anise powder, 0.5-1.5 parts fennel powder, 2-4 parts yeast extract, 0.1-0.3 parts disodium inosinate, and 0.01-0.05 parts capsicum red pigment; Mix all the ingredients of the compound seasoning and stir at 150-300 rpm for 15-30 minutes at room temperature until well mixed to make a marinade. The tenderized and dehydrated raw materials are mixed with the marinade in a weight ratio of 100:15-100:

25. The mixture is then tumbled for 20-40 minutes in a vacuum tumbler at a vacuum of -0.06 to -0.08 MPa and a speed of 8-12 r / min. After tumbling, the mixture is left to marinate at 0-4℃ for 2-6 hours.

5. The preparation process of a stir-fried chicken accessory according to claim 1, characterized in that: Step four, the pre-dehydration treatment, includes the following steps, wherein the dehydration treatment is selected from one of the following: Spread the marinated raw materials evenly on a material tray and place them in a hot air drying oven. Dry them at 50-65℃ for 20-40 minutes. Place the raw material in a vacuum low-temperature dehydration device and dehydrate it for 15-30 minutes under vacuum conditions of -0.095 to -0.1 MPa and temperature of 45-60℃. The moisture content of the raw materials after dehydration is controlled at 45%-55% wb.

6. The preparation process of a stir-fried chicken accessory according to claim 1, characterized in that: Step five, the oil pretreatment, includes the following steps: Select chicken abdominal fat or chicken skin fat, chop it, and simmer it over low heat at 100-120℃ to collect the extracted chicken oil; take 100 parts of the chicken oil by weight, add 2-5 parts of a spice blend, which consists of dried chili pepper segments, Sichuan peppercorns, cinnamon, bay leaves, cardamom, and cloves in a weight ratio of 3:2:1:0.5:0.5:0.2, heat the chicken oil and spice blend together to 130-150℃, maintain for 10-20 minutes to simmer until fragrant, and then filter to remove spice residue to obtain the flavored chicken oil.

7. The preparation process of a stir-fried chicken accessory according to claim 1, characterized in that: The sixth step of the stir-frying process includes the following steps: the pre-dehydrated raw materials and the flavored chicken oil prepared in the fifth step are put into a temperature-controlled wok or jacketed kettle at a weight ratio of 100:5 to 100:

10. The first stage is medium-heat stir-frying: control the oil temperature at 140-160℃ and stir-fry for 8-15 minutes, stirring constantly until the surface of the raw material turns slightly yellow and shrinks. The second stage is high-temperature stir-frying: raise the temperature to 180-200℃ and continue stir-frying for 5-10 minutes until the surface of the raw material turns golden yellow or brownish-red and the texture is crispy on the outside and tender on the inside. 1-2 minutes before the end of stir-frying, add flavoring ingredients, which are at least one of roasted white sesame seeds, fried peanuts, and roasted cumin seeds, and the amount added is 1-3% of the total weight of the raw material.

8. The preparation process of a stir-fried chicken accessory according to claim 1, characterized in that: After the stir-frying process in step six, a rapid cooling step is also included: the stir-fried material is immediately transferred to a high-efficiency cooling room at -5°C to 5°C, and forced convection cooling is performed using circulating cold air with a wind speed of 3-5 m / s. Within 5-8 minutes, the core temperature of the material is reduced from above 90°C to below 20°C to quickly terminate the thermal reaction, fix the texture, and prevent the seepage of oil and excessive volatilization of flavor substances caused by residual heat.

9. The preparation process of a stir-fried chicken accessory according to claim 1, characterized in that: Step seven, sterilization and packaging, includes the following steps: sterilizing the product after rapid cooling, wherein the sterilization treatment is selected from the following: microwave sterilization, with conditions of frequency 2450MHz, power 10-20kW, and time 60-120 seconds; or pasteurization, with conditions of 75-85℃ and time 10-20 minutes; immediately after sterilization, vacuum packaging or nitrogen-filled packaging is performed, wherein the vacuum degree of vacuum packaging is ≥-0.09MPa, and the residual oxygen content of nitrogen-filled packaging is ≤3%, wherein the packaging material used is selected from PET / AL / CPP composite film or NY / PE composite film.

10. A stir-fried chicken accessory, obtained by the preparation process of any one of claims 1-9, characterized in that: The appendix consists of edible parts or internal organs, including chicken heart, gizzard, liver, intestines, kidneys, skin, and cartilage, and contains at least three of them. The proportions of each component by weight are as follows: 20-35 parts chicken heart, 25-40 parts chicken gizzard, 10-20 parts chicken liver, 5-15 parts chicken intestines, 5-10 parts chicken kidneys, 10-20 parts chicken skin, and 5-15 parts chicken cartilage.

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