CN103462064A - Chicken jerky and preparation method thereof - Google Patents
Chicken jerky and preparation method thereof Download PDFInfo
- Publication number
- CN103462064A CN103462064A CN201310437209XA CN201310437209A CN103462064A CN 103462064 A CN103462064 A CN 103462064A CN 201310437209X A CN201310437209X A CN 201310437209XA CN 201310437209 A CN201310437209 A CN 201310437209A CN 103462064 A CN103462064 A CN 103462064A
- Authority
- CN
- China
- Prior art keywords
- grams
- chicken
- grade breast
- fresh grade
- finished product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 57
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 59
- 239000000047 product Substances 0.000 claims abstract description 32
- 239000011265 semifinished product Substances 0.000 claims abstract description 25
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 14
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 13
- 230000008569 process Effects 0.000 claims abstract description 12
- 238000007710 freezing Methods 0.000 claims abstract description 9
- 230000008014 freezing Effects 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000005507 spraying Methods 0.000 claims abstract description 7
- 210000000481 breast Anatomy 0.000 claims description 39
- 238000005554 pickling Methods 0.000 claims description 31
- 235000013372 meat Nutrition 0.000 claims description 27
- 239000007788 liquid Substances 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 12
- 235000013555 soy sauce Nutrition 0.000 claims description 12
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 12
- 239000008158 vegetable oil Substances 0.000 claims description 12
- 239000002893 slag Substances 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 241000234282 Allium Species 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 241000949456 Zanthoxylum Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 230000007306 turnover Effects 0.000 claims description 6
- 235000020097 white wine Nutrition 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 8
- 238000012545 processing Methods 0.000 abstract description 8
- 235000007319 Avena orientalis Nutrition 0.000 abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000006378 damage Effects 0.000 abstract description 2
- 235000004213 low-fat Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 3
- 241000209761 Avena Species 0.000 abstract 2
- 235000011888 snacks Nutrition 0.000 abstract 2
- 239000004480 active ingredient Substances 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
- 238000011156 evaluation Methods 0.000 description 10
- 230000001953 sensory effect Effects 0.000 description 10
- 102000004169 proteins and genes Human genes 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
- 235000013325 dietary fiber Nutrition 0.000 description 7
- 235000019197 fats Nutrition 0.000 description 7
- 235000007558 Avena sp Nutrition 0.000 description 5
- 241000234314 Zingiber Species 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 244000000626 Daucus carota Species 0.000 description 3
- 235000002767 Daucus carota Nutrition 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000013902 inosinic acid Nutrition 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 description 1
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
- 102000016938 Catalase Human genes 0.000 description 1
- 108010053835 Catalase Proteins 0.000 description 1
- 241000370738 Chlorion Species 0.000 description 1
- 241000272201 Columbiformes Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010028554 LDL Cholesterol Proteins 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000011143 downstream manufacturing Methods 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 210000003746 feather Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940028843 inosinic acid Drugs 0.000 description 1
- 239000004245 inosinic acid Substances 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- -1 mouthfeel Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002352 surface water Substances 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses chicken jerky and a preparation method thereof, belonging to the field of a food processing technology. By taking chicken, fruit and vegetable dregs and oats as main raw materials, the preparation method comprises the following steps of freezing and preserving the raw materials in a freezing chamber firstly, baking and roasting, and then spraying fruit juice on the surface of a semi-finished product to obtain the product. The preparation method is simple and convenient to operate, can fully keep the nutritional ingredients of chicken, effectively combine the nutritional ingredients of the fruits and vegetables and the oats, and can effectively prevent the nutritional ingredients and active ingredients from loss and destruction by adopting a special baking process; furthermore, the chicken jerky forms a special fruit, vegetable and chicken compound flavor, has good mouthfeel and smooth and seamless appearance, can be eaten instantly, and can be used as snack foods such as small snacks, or used as geriatric foods with low fat and low calorie.
Description
Technical field
The present invention relates to a kind of dried chicken and preparation method, especially relate to a kind of preparation method of fruits and vegetables oat dried chicken, belong to food processing technology field.
Background technology
Chicken is that a kind of protein content is high, the meat that fat content is low, its amino acid kind is many, and digestibility is high, there is the muscle power of enhancing, the effect of strengthening body, be rich in whole essential amino acids in chicken protein, its content and egg, the amino acid pattern in Ruzhong is very similar, therefore be the protein source of high-quality, also contain the active component favourable to human body in chicken, for example, its fat is many to be comprised of unrighted acid, wherein also contain the phospholipid that human body is grown and plays an important role, it is one of important sources of fatty in Chinese diet structure and phosphatide, contain more B family vitamin in the pigeon breast dried meat, there is the effect of the protection skin that sets up, the lipid material of chicken contains more unrighted acid---and oleic acid (monounsaturated fatty acids) and linoleic acid (polyunsaturated fatty acid), can reduce the disadvantageous LDL-C of health, chicken is as part and parcel very in poultry, its connective tissue softness, and Fat Distribution is even, is rich in the delicate flavour materials such as the indispensable vitamin of human body, trace element and inosinicacid (IMP), has now become the second largest meat that is only second in the world pork.
Oat contains a large amount of dietary fibers, has high retentiveness, holds oiliness, can make to be difficult for dehydration after the product baking, and soluble dietary fiber beta glucan content is high, has significant effect for reducing fat.
China also pays close attention to the comprehensive exploitation of chicken very much, and 1998, the employing Freeze Drying Techniques such as Zhang Jinlu were produced diced chicken meat and drying model is studied; 2002, woods chlorion etc. was studied the manufacture craft of particle chickens' extract; 2007, structure and characteristics when Narendra etc. have studied the chicken feather as natural protein fiber; 2008, Japanese Keita etc. separated and have identified functional complex lipid from cock skin; The tumbling time has been studied in auspicious life in 2011 Nian， gardens etc. and brine concentration is nursed one's health the water-retaining property of goods and the impact of salt soluble protein stripping quantity to chicken; These researchs show, contain various functional components in chicken, and the improvement of foods processing technique can improve the quality of chicken meat product.
Huge variation has occurred in China's chicken processing industry from the starting time of twenties years till now, but still also there is very large gap compared with developed countries, current research and market show, intensive processing is the development trend of China's chicken processing industry, realize the modern production of traditional characteristics product, China's traditional characteristics chicken meat product is whole chicken processing mostly and sells, can consider to research and develop a series of segmentaion position products and adopt the standardization inner wrapping, for example, production tourism and leisure series chicken meat food, using broiler chicken as carrier, labor-intensive broiler chicken fine segmentation and the deep processed product of outlet high added value are the advantage places of China's broiler chicken series of products export trade.
Chicken meat product is mainly chicken silk, chicken balls etc. at present, and technology content is lower, and the shelf-life is short, and, because technical process is extensive, the part active component is destroyed or former savory loss, has influence on the nutritional labeling of product.
Summary of the invention
The object of the present invention is to provide a kind of dried chicken, this dried chicken obtains after pickling baking, and the pickling liquid in curing process is made by following raw material: after mixing in the ratio that adds vegetable oil 20 ~ 40 grams, white sugar 40 ~ 60 grams, salt 10 ~ 20 grams, chickens' extract 5 ~ 15 grams, light soy sauce 25 ~ 35 grams, zanthoxylum powder 1 ~ 5 gram, five-spice powder 1 ~ 5 gram, starch 10 ~ 20 grams, egg 180 ~ 220 grams, ginger 20 ~ 30 grams, green onion 30 ~ 40 grams, garlic 15 ~ 25 grams, white wine 1 ~ 4 gram, dark soy sauce 2 ~ 6 grams, fruits and vegetables slag 80 ~ 120 grams, oatmeal 120 ~ 160 grams in 1000 gram water, prepare.
Another object of the present invention is to provide the preparation method of this dried chicken, specifically comprise the following steps:
(1) will after the Fresh Grade Breast cleaning, be cut into sliced meat and meat gruel, the ratio that is in mass ratio 5:5 ~ 7:5 is mixed sliced meat with meat gruel, then the ratio that is 1:1 ~ 1:2 in the mass ratio of Fresh Grade Breast and pickling liquid is put into the freezing 1 ~ 2h that pickles of pickling liquid, the Fresh Grade Breast after being pickled by Fresh Grade Breast;
(2) will after the taking-up of the Fresh Grade Breast after pickling, be laid in the dish that scribbles vegetable oil, the thickness of Fresh Grade Breast is 4 ~ 7mm, Fresh Grade Breast surface brush one deck egg;
(3) goods of step (2) gained are toasted to 20 ~ 30min at 80 ~ 90 ℃, then, at 60 ~ 70 ℃ of baking 100 ~ 140min, every 20 ~ 40 min turn-overs once, obtain semi-finished product;
(4) by semi-finished product roasting 3 ~ 7min under 120 ~ 130 ℃, then, in the ratio of on every 1000g semi-finished product, spraying 15 ~ 25g fruit juice, spray fruit juice on semi-finished product;
(5) naturally cool to room temperature after will the jerky of step (4) gained taking out, and be cut into long 3 ~ 5cm, the shape of wide 2 ~ 4cm size, get product after vacuumizing packing.
Fruits and vegetables slag of the present invention refers to the slag after apple and carrot are squeezed the juice, juice after fruit juice refers to and squeezes the juice, manufacturing process is: by apple and carrot peel, stripping and slicing, blanching, according to the ratio making beating of apple and carrot mass ratio 1:1, the pomace obtained and fruit juice.
This product adopts the two-part baking process, choose 80 ~ 90 ℃ of high temperature previous stage, time is between 20 ~ 30min, this is while due to dried chicken, just having entered baker, the surface water content is higher, and the short time high temperature baking is volatilized rapidly product surface moisture, surface compact, play the effect of lock water, constant temperature internal moisture diffusion while being conducive to 65 ℃; Second stage is chosen 60 ~ 70 ℃, between selection of time 100 ~ 140min, avoid product to occur that under excessive temperature edge is charred shape, result of the test shows, the dried chicken quality that adopts the two-part baking process to make is better, processes certain hour for 80 ~ 90 ℃ simultaneously, can make the catalase complete inactivation, microorganism reduces, and is conducive to improve quality of finished and extends the shelf life.
Products obtained therefrom of the present invention is carried out to subjective appreciation, concrete grammar is as follows: every sub-sampling table of comparisons 1 is given a mark, require every to estimate personnel's complete independently sensory evaluation scores, smell, color and luster, mouthfeel, flavour and the outward appearance of choosing product is the subjective appreciation index, indices full marks 10 minutes, wherein, each index accounts for 20% of whole subjective appreciation score value, each index score is weighted and on average is last sense organ weighting score, be i.e. sense organ weighted scoring=smell score * 20%+ color and luster score * 20%+ mouthfeel score * 20%+ flavour score * 20%+ outward appearance score * 20%.
Table 1 dried chicken sensory evaluation standard scale
Beneficial effect of the present invention:
(1) the present invention has improved vitamin and the content of mineral substances of product, makes the dried chicken quality become soft and moist, and yield rate improves, change meat products and do not contained the characteristics of dietary fiber, reach the animals and plants nutrition complement, formed the composite flavor of distinctive fruits and vegetables, oat and meat, its color is various;
(2) through the fruits and vegetables oat dried chicken of method gained of the present invention, fully retained nutritional labeling and the active material of chicken, adopt the chicken sheet to mix with Hen Surimi, prevent that mouthfeel variation and viscosity from descending;
(3) freezing pickling and the adding of baking oven baking and fruits and vegetables oat, effectively prevent the destruction of nutritional labeling, increase its nutritive value and flavour, products obtained therefrom can eat immediately, also can be used as the elderly and children's the leisure food such as healthy low fat and sugar, or as travel food;
(4) the present invention is on traditional jerky production technology basis, improves process technology and down-stream processing with high added-value, the leisure chicken meat product produced, and it is nutritious, unique flavor, processing technology is simple, not high to equipment requirement, be applicable to large-scale production, there is good development prospect.
Specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail, but protection scope of the present invention is not limited to described content.
Embodiment 1
The described dried chicken of the present embodiment, this dried chicken obtains after pickling baking, and the pickling liquid in curing process is made by following raw material: after mixing in the ratio that adds vegetable oil 20 grams, white sugar 40 grams, salt 10 grams, chickens' extract 5 grams, light soy sauce 25 grams, zanthoxylum powder 1 gram, five-spice powder 1 gram, starch 10 grams, egg 180 grams, ginger 20 grams, green onion 30 grams, garlic 15 grams, white wine 1 gram, dark soy sauce 2 grams, fruits and vegetables slag 80 grams, oatmeal 120 grams in 1000 gram water, prepare.
The preparation method of the described dried chicken of the present embodiment specifically comprises the following steps:
(1) by after the cleaning of 1000g Fresh Grade Breast, being cut into 700g sliced meat and 300g meat gruel, sliced meat are mixed with meat gruel, then Fresh Grade Breast is put into to the freezing 1h of pickling of 1000g pickling liquid, the Fresh Grade Breast after being pickled;
(2) will after the taking-up of the Fresh Grade Breast after pickling, be laid in the dish that scribbles vegetable oil, the thickness of Fresh Grade Breast is 4mm, Fresh Grade Breast surface brush one deck egg, and the amount of egg is 5g;
(3) goods of step (2) gained are toasted to 30min at 80 ℃, then, at 60 ℃ of baking 140min, every 20 min turn-overs once, obtain semi-finished product;
(4) by semi-finished product roasting 7min under 120 ℃, then, in spraying the ratio of 15g fruit juice on every 1000g semi-finished product, spray fruit juice on semi-finished product;
(5) naturally cool to room temperature after the jerky of step (4) gained is taken out, be cut into long 3cm, the shape of wide 4cm size, get product after vacuumizing packing.
The finished product that the present embodiment is prepared, carry out sensory evaluation, and experimental data is as shown in table 2:
Table 2 sensory evaluation experimental data
The finished product that the present embodiment is prepared, carry out nutrient component determining, and result is: moisture 15.9%, protein 60.3%, fat 16.7%, dietary fiber 2.8%, yield rate 50%.
Embodiment 2
The described dried chicken of the present embodiment, this dried chicken obtains after pickling baking, and the pickling liquid in curing process is made by following raw material: after mixing in the ratio that adds vegetable oil 40 grams, white sugar 60 grams, salt 20 grams, chickens' extract 15 grams, light soy sauce 35 grams, zanthoxylum powder 5 grams, five-spice powder 5 grams, starch 20 grams, egg 220 grams, ginger 30 grams, green onion 40 grams, garlic 25 grams, white wine 4 grams, dark soy sauce 6 grams, fruits and vegetables slag 120 grams, oatmeal 160 grams in 1000 gram water, prepare.
The preparation method of the described dried chicken of the present embodiment specifically comprises the following steps:
(1) by after the cleaning of 1000g Fresh Grade Breast, being cut into 500g sliced meat and 500g meat gruel, sliced meat are mixed with meat gruel, then Fresh Grade Breast is put into to the freezing 2h of pickling of pickling liquid of 2000g, the Fresh Grade Breast after being pickled;
(2) will after the taking-up of the Fresh Grade Breast after pickling, be laid in the dish that scribbles vegetable oil, the thickness of Fresh Grade Breast is 7mm, Fresh Grade Breast surface brush one deck egg, and the amount of egg is 10g;
(3) goods of step (2) gained are toasted to 20min at 90 ℃, then, at 70 ℃ of baking 100min, every 40 min turn-overs once, obtain semi-finished product;
(4) by semi-finished product roasting 3min under 130 ℃, then, in spraying the ratio of 25g fruit juice on every 1000g semi-finished product, spray fruit juice on semi-finished product;
(5) naturally cool to room temperature after the jerky of step (4) gained is taken out, be cut into long 5cm, the shape of wide 2cm size, get product after vacuumizing packing.
By the finished product that the present embodiment is prepared, carry out sensory evaluation, experimental data is as shown in table 3:
Table 3. sensory evaluation experimental data
The finished product that the present embodiment is prepared, carry out nutrient component determining, and result is: moisture 17.2%, protein 62.8%, fat 14.9%, dietary fiber 4.9%, yield rate 65%.
Embodiment 3
The described dried chicken of the present embodiment, this dried chicken obtains after pickling baking, and the pickling liquid in curing process is made by following raw material: after mixing in the ratio that adds vegetable oil 34 grams, white sugar 58 grams, salt 19 grams, chickens' extract 12 grams, light soy sauce 30 grams, zanthoxylum powder 4 grams, five-spice powder 3.5 grams, starch 16 grams, egg 210 grams, ginger 26 grams, green onion 37 grams, garlic 22 grams, white wine 2 grams, dark soy sauce 4 grams, fruits and vegetables slag 85 grams, oatmeal 140 grams in 1000 gram water, prepare.
The preparation method of the described dried chicken of the present embodiment specifically comprises the following steps:
(1) by after the cleaning of 1000g Fresh Grade Breast, being cut into 600g sliced meat and 400g meat gruel, sliced meat are mixed with meat gruel, then Fresh Grade Breast is put into to the freezing 1.5h of pickling of 1500g pickling liquid, the Fresh Grade Breast after being pickled;
(2) will after the taking-up of the Fresh Grade Breast after pickling, be laid in the dish that scribbles vegetable oil, the thickness of Fresh Grade Breast is 5mm, Fresh Grade Breast surface brush one deck egg, and the amount of egg is 8g;
(3) goods of step (2) gained are toasted to 25min at 85 ℃, then, at 65 ℃ of baking 120min, every the 30min turn-over once, obtain semi-finished product;
(4) by semi-finished product roasting 5min under 125 ℃, then, in spraying the ratio of 20g fruit juice on every 1000g semi-finished product, spray fruit juice on semi-finished product;
(5) naturally cool to room temperature after the jerky of step (4) gained is taken out, be cut into long 4cm, the shape of wide 3cm size, get product after vacuumizing packing.
The finished product that the present embodiment is prepared, carry out sensory evaluation, and experimental data is as shown in table 4:
Table 4 sensory evaluation experimental data
The finished product that the present embodiment is prepared, carry out nutrient component determining, and result is: moisture 18.8%, protein 63.5%, fat 16.1%, dietary fiber 3.6%, yield rate 56%.
Embodiment 4
The described dried chicken of the present embodiment, this dried chicken obtains after pickling baking, and the pickling liquid in curing process is made by following raw material: after mixing in the ratio that adds vegetable oil 38 grams, white sugar 54 grams, salt 17 grams, chickens' extract 11 grams, light soy sauce 28 grams, zanthoxylum powder 4.5 grams, five-spice powder 4.5 grams, starch 18 grams, egg 215 grams, ginger 28 grams, green onion 39 grams, garlic 24 grams, white wine 3 grams, dark soy sauce 5 grams, fruits and vegetables slag 105 grams, oatmeal 150 grams in 1000 gram water, prepare.
The preparation method of the described dried chicken of the present embodiment specifically comprises the following steps:
(1) by after the cleaning of 1000g Fresh Grade Breast, being cut into 650g sliced meat and 350g meat gruel, sliced meat are mixed with meat gruel, then Fresh Grade Breast is put into to the freezing 1.8h of pickling of 1600g pickling liquid, the Fresh Grade Breast after being pickled;
(2) will after the taking-up of the Fresh Grade Breast after pickling, be laid in the dish that scribbles vegetable oil, the thickness of Fresh Grade Breast is 6mm, Fresh Grade Breast surface brush one deck egg, and the amount of egg is 9g;
(3) goods of step (2) gained are toasted to 24min at 88 ℃, then, at 68 ℃ of baking 120min, every the 33min turn-over once, obtain semi-finished product;
(4) by semi-finished product roasting 6min under 128 ℃, then, in spraying the ratio of 20g fruit juice on every 1000g semi-finished product, spray fruit juice on semi-finished product;
(5) naturally cool to room temperature after the jerky of step (4) gained is taken out, be cut into long 5cm, the shape of wide 2cm size, get product after vacuumizing packing.
The finished product that the present embodiment is prepared, carry out sensory evaluation, and experimental data is as shown in table 5:
Table 5. sensory evaluation experimental data
The finished product that the present embodiment is prepared, carry out nutrient component determining, and result is: moisture 16.9%, protein 61.7%, fat 15.2%, dietary fiber 4.2%, yield rate 61%.
Claims (2)
1. a dried chicken, obtain after pickling baking, it is characterized in that: the pickling liquid in curing process is made by following raw material: after mixing in the ratio that adds vegetable oil 20 ~ 40 grams, white sugar 40 ~ 60 grams, salt 10 ~ 20 grams, chickens' extract 5 ~ 15 grams, light soy sauce 25 ~ 35 grams, zanthoxylum powder 1 ~ 5 gram, five-spice powder 1 ~ 5 gram, starch 10 ~ 20 grams, egg 180 ~ 220 grams, ginger 20 ~ 30 grams, green onion 30 ~ 40 grams, garlic 15 ~ 25 grams, white wine 1 ~ 4 gram, dark soy sauce 2 ~ 6 grams, fruits and vegetables slag 80 ~ 120 grams, oatmeal 120 ~ 160 grams in 1000 gram water, prepare.
2. the preparation method of dried chicken claimed in claim 1, is characterized in that comprising the steps:
(1) will after the Fresh Grade Breast cleaning, be cut into sliced meat and meat gruel, the ratio that is in mass ratio 5:5 ~ 7:5 is mixed sliced meat with meat gruel, then the ratio that is 1:1 ~ 1:2 in the mass ratio of Fresh Grade Breast and pickling liquid is put into the freezing 1 ~ 2h that pickles of pickling liquid, the Fresh Grade Breast after being pickled by Fresh Grade Breast;
(2) will after the taking-up of the Fresh Grade Breast after pickling, be laid in the dish that scribbles vegetable oil, the thickness of Fresh Grade Breast is 4 ~ 7mm, Fresh Grade Breast surface brush one deck egg;
(3) goods of step (2) gained are toasted to 20 ~ 30min at 80 ~ 90 ℃, then, at 60 ~ 70 ℃ of baking 100 ~ 140min, every 20 ~ 40 min turn-overs once, obtain semi-finished product;
(4) by semi-finished product roasting 3 ~ 7min under 120 ~ 130 ℃, then, in the ratio of on every 1000g semi-finished product, spraying 15 ~ 25g fruit juice, spray fruit juice on semi-finished product;
(5) naturally cool to room temperature after will the jerky of step (4) gained taking out, and be cut into long 3 ~ 5cm, the shape of wide 2 ~ 4cm size, get product after vacuumizing packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310437209.XA CN103462064B (en) | 2013-09-24 | 2013-09-24 | Chicken jerky and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310437209.XA CN103462064B (en) | 2013-09-24 | 2013-09-24 | Chicken jerky and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103462064A true CN103462064A (en) | 2013-12-25 |
| CN103462064B CN103462064B (en) | 2015-01-28 |
Family
ID=49787298
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310437209.XA Expired - Fee Related CN103462064B (en) | 2013-09-24 | 2013-09-24 | Chicken jerky and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103462064B (en) |
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976324A (en) * | 2014-05-30 | 2014-08-13 | 辽宁禾丰食品有限公司 | Rattan pepper-flavor quick-frozen chicken breast seasoning formula and using method thereof |
| CN104256708A (en) * | 2014-10-21 | 2015-01-07 | 贵州大学 | Dried fruit vegetable meat slice and preparation method thereof |
| CN104621605A (en) * | 2015-02-09 | 2015-05-20 | 柳培健 | Dried chicken slices with pickled cabbage |
| CN104621601A (en) * | 2015-02-09 | 2015-05-20 | 柳培健 | Dried chicken slices with loquat fruits |
| CN104621583A (en) * | 2015-02-09 | 2015-05-20 | 柳培健 | Dried chicken slices with muskmelons |
| CN104621603A (en) * | 2015-02-09 | 2015-05-20 | 柳培健 | Dried chicken with cedrela sinensis and black sesame |
| CN105614734A (en) * | 2016-01-20 | 2016-06-01 | 西南民族大学 | Fruit and vegetable residue dietary fiber-rich dried meat slice and preparation method thereof |
| CN105685838A (en) * | 2016-01-22 | 2016-06-22 | 河南农业大学 | Dried bicolor chicken paste and making method thereof |
| CN105982231A (en) * | 2016-03-03 | 2016-10-05 | 合肥工业大学 | Low-salt high-calcium chicken paper |
| CN105982106A (en) * | 2015-02-27 | 2016-10-05 | 余庆县农家人绿色食品开发有限公司 | Potato spicy chicken meat and processing method thereof |
| CN105995900A (en) * | 2016-06-03 | 2016-10-12 | 宁夏红山河食品股份有限公司 | Spicy cumin halal barbecue condiment and preparation method thereof |
| CN106072388A (en) * | 2016-06-03 | 2016-11-09 | 宁夏红山河食品股份有限公司 | A kind of black green pepper Islamic barbecue sauce and preparation method thereof |
| CN106722327A (en) * | 2017-01-23 | 2017-05-31 | 湖南顺帆食品有限公司 | Without carcinogenic healthy bacon and its processing method |
| CN107279791A (en) * | 2017-07-12 | 2017-10-24 | 必斐艾食品有限公司 | A kind of processing method of sootiness secret chicken patties |
| CN108651871A (en) * | 2018-04-04 | 2018-10-16 | 成都天卤八部食品有限公司 | One kind is cold to eat shredded chicken |
| CN109123457A (en) * | 2018-08-27 | 2019-01-04 | 佛山科学技术学院 | A kind of chicken breast meat and preparation method thereof |
| CN109567049A (en) * | 2019-01-28 | 2019-04-05 | 沈阳禾农农业科技开发有限公司 | Dried chicken, its anti-corrosion method and the method for promoting dried chicken quality |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1102309A (en) * | 1993-11-05 | 1995-05-10 | 靖江县四美食品厂 | Dried chicken and its manufacturing method |
| CN101015358A (en) * | 2007-02-07 | 2007-08-15 | 于樑洪 | Fruit savoury and crisp roasted duck and preparing process thereof |
| CN102293411A (en) * | 2011-09-02 | 2011-12-28 | 河南省淇县永达食业有限公司 | Method for preparing preserved chicken |
| CN103284194A (en) * | 2013-06-28 | 2013-09-11 | 浦北县广源食品有限公司 | Preparation method of delicious and crisp dried chicken breasts |
-
2013
- 2013-09-24 CN CN201310437209.XA patent/CN103462064B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1102309A (en) * | 1993-11-05 | 1995-05-10 | 靖江县四美食品厂 | Dried chicken and its manufacturing method |
| CN101015358A (en) * | 2007-02-07 | 2007-08-15 | 于樑洪 | Fruit savoury and crisp roasted duck and preparing process thereof |
| CN102293411A (en) * | 2011-09-02 | 2011-12-28 | 河南省淇县永达食业有限公司 | Method for preparing preserved chicken |
| CN103284194A (en) * | 2013-06-28 | 2013-09-11 | 浦北县广源食品有限公司 | Preparation method of delicious and crisp dried chicken breasts |
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976324B (en) * | 2014-05-30 | 2015-09-02 | 辽宁禾丰食品有限公司 | A kind of quick-frozen Fresh Grade Breast seasoning formula of rattan green pepper local flavor and using method thereof |
| CN103976324A (en) * | 2014-05-30 | 2014-08-13 | 辽宁禾丰食品有限公司 | Rattan pepper-flavor quick-frozen chicken breast seasoning formula and using method thereof |
| CN104256708A (en) * | 2014-10-21 | 2015-01-07 | 贵州大学 | Dried fruit vegetable meat slice and preparation method thereof |
| CN104621605A (en) * | 2015-02-09 | 2015-05-20 | 柳培健 | Dried chicken slices with pickled cabbage |
| CN104621601A (en) * | 2015-02-09 | 2015-05-20 | 柳培健 | Dried chicken slices with loquat fruits |
| CN104621583A (en) * | 2015-02-09 | 2015-05-20 | 柳培健 | Dried chicken slices with muskmelons |
| CN104621603A (en) * | 2015-02-09 | 2015-05-20 | 柳培健 | Dried chicken with cedrela sinensis and black sesame |
| CN105982106A (en) * | 2015-02-27 | 2016-10-05 | 余庆县农家人绿色食品开发有限公司 | Potato spicy chicken meat and processing method thereof |
| CN105614734A (en) * | 2016-01-20 | 2016-06-01 | 西南民族大学 | Fruit and vegetable residue dietary fiber-rich dried meat slice and preparation method thereof |
| CN105685838A (en) * | 2016-01-22 | 2016-06-22 | 河南农业大学 | Dried bicolor chicken paste and making method thereof |
| CN105982231A (en) * | 2016-03-03 | 2016-10-05 | 合肥工业大学 | Low-salt high-calcium chicken paper |
| CN105995900A (en) * | 2016-06-03 | 2016-10-12 | 宁夏红山河食品股份有限公司 | Spicy cumin halal barbecue condiment and preparation method thereof |
| CN106072388A (en) * | 2016-06-03 | 2016-11-09 | 宁夏红山河食品股份有限公司 | A kind of black green pepper Islamic barbecue sauce and preparation method thereof |
| CN106722327A (en) * | 2017-01-23 | 2017-05-31 | 湖南顺帆食品有限公司 | Without carcinogenic healthy bacon and its processing method |
| CN107279791A (en) * | 2017-07-12 | 2017-10-24 | 必斐艾食品有限公司 | A kind of processing method of sootiness secret chicken patties |
| CN108651871A (en) * | 2018-04-04 | 2018-10-16 | 成都天卤八部食品有限公司 | One kind is cold to eat shredded chicken |
| CN109123457A (en) * | 2018-08-27 | 2019-01-04 | 佛山科学技术学院 | A kind of chicken breast meat and preparation method thereof |
| CN109567049A (en) * | 2019-01-28 | 2019-04-05 | 沈阳禾农农业科技开发有限公司 | Dried chicken, its anti-corrosion method and the method for promoting dried chicken quality |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103462064B (en) | 2015-01-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103462064B (en) | Chicken jerky and preparation method thereof | |
| CN102349658B (en) | Processing method of sugar-free fruit and vegetable crushed dried pork | |
| CN101107981B (en) | Method of manufacturing vegetable meat balls | |
| CN101965878A (en) | Nutrient bean curd and preparation method thereof | |
| KR101388438B1 (en) | Cooking food using Woorimatdag No. 1 and No. 2 | |
| CN101108005B (en) | Method of processing fruit meat balls | |
| CN103504325B (en) | A kind of fragrant peppery green soya bean dried pork and preparation method thereof | |
| Emelike et al. | Effect of drying techniques of moringa leaf on the quality of Chin-Chin enriched with Moringa leaf powder | |
| CN106616655B (en) | Non-fried potato snack food and processing method thereof | |
| CN103519203B (en) | A kind of alcohol sweet pea dried pork and preparation method thereof | |
| KR101506938B1 (en) | Producing method of pork cultet type soybean processed foods using dried fruits | |
| RU2571791C1 (en) | Anchovy chips production method | |
| CN102919893A (en) | Cod food and processing method thereof | |
| CN101961115A (en) | Chicken stick | |
| KR101173889B1 (en) | method for manufacturing dried seafood sikhae, and the dried seafood sikhae produced thereby | |
| KR102620691B1 (en) | Method for prepraing pork cutlet source | |
| CN101455389B (en) | Fruit vegetable nutrient food and preparation method thereo | |
| KR101715837B1 (en) | A Hard-boiled Food Containing Mushroom and Chicken breast and A Method For Preparing Thereof | |
| CN103120332A (en) | Fresh processed whitebait muddy bone flesh restaurant food and manufacturing method thereof | |
| CN105942309A (en) | Gulfweed-containing cuttlefish balls and preparation method thereof | |
| CN104824630A (en) | Mushroom convenient food and preparation method thereof | |
| CN1981629A (en) | Black hen with scallion oil and its production | |
| KR102257520B1 (en) | Method for producing WOOBOCKTOJANGTANG using abalone and winter cabbage | |
| CN102987450A (en) | Cooking method for triple-low frog | |
| KR101371915B1 (en) | Instant Kimchi Seasoning Composition Using Unpolished Rice and Production Method Thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150128 Termination date: 20200924 |