CN103549358A - Preparation method of local chicken sauce - Google Patents

Abstract

The invention provides a preparation method of local chicken sauce. The preparation method comprises the steps of washing, mixing, pickling, roasting, hot baking, grinding, boiling, filtering, blending and canning. The preparation method has the beneficial effects that chicken is completely changed into the chicken sauce so as to ensure the nutrition of the chicken sauce; a chicken raw material has a special flavor by the steps of pickling, roasting and hot baking; chicken bones and condiments are stewed commonly, so that the chicken sauce is abundant in nutrition and is flavorful and rich in taste and natural in mouth feel; the local chicken sauce is suitable for various dishes cooked by frying, stir-frying, braising, steaming, boiling and the like.

Description

A kind of preparation method of native chicken chicken extract

Technical field

The invention belongs to food dressing technical field, particularly a kind of preparation method of native chicken chicken extract.

Background technology

Food dressing is the material that catering trade and family kitchen are conventional, be to take monosodium glutamate as main, along with the raising of people's living standard, the nutritive value of flavouring and taste effect are more and more subject to people's attention in the past, engender chickens' extract chicken powder, occurred up to now chicken extract.

Existing chicken extract be the chicken that grinds or chicken bone or its concentrated extract and other auxiliary materials etc. be raw material, adopt modern biological enzymolysis extraction technique, whole nutrition and flavor substance in chicken are extracted, and add the refining concentrated bastes that form such as spice and flavorant, there is the delicate flavour of chicken and the sap-shape compound seasoner of fragrance; General employing water, thickener, emulsifying agent and chicken taste essence or chicken fat are blent and are formed, though there is fresh and delicious chicken taste, are not original flavors.

The patent No. 200910131503.1 discloses " a kind of preparation method of concentrated chicken-juice flavorings and the flavoring making by the method ", its preparation method is for take chicken frame as raw material, autoclaving adds a certain amount of protease to carry out enzymolysis after being broken for mud, then with colloid mill is even, makes; The raw material of this method only has chicken bone, there is no chicken, and nutrition and fragrance are all not enough.

Summary of the invention

Technical problem to be solved by this invention is for the nutrition of existing chicken extract and the problem of insufficient fragrance, providing a kind of is containing on the basis of framework ingredient by by the tasty rear preparation method who changes chicken extract completely into of chicken blending, to improve nutrition and the fragrance of chicken extract.

For solving the problems of the technologies described above, the technical solution adopted in the present invention is a kind of native chicken chicken extract preparation method, it is characterized in that completing according to following operation.

(1) clean: by the chicken of the native chicken of newly slaughtering, chicken osteodiastasis, clean up, the 3-5 minute that then precooks in boiling water, pulls out and drain.

(2) spice: chicken is cut into the fritter that length and width height is 1-3cm, spice then, every 100kg chicken is mixed 3-4kg salt, and 0.4-0.5kg is anistree, 1.0-1.2kg capsicum, 1.0-1.2kg Chinese prickly ash, mixes.

(3) pickled: by chicken standing pickled 3-4 days in the refrigerating chamber of 2-7 ℃ of temperature, to stir every day once; Then take out, clean and drain fast.

(4) smoke flavour: chicken is spread on steel wire dish, be placed in the cabinet that fire-cures, in the fire dish of cabinet inner bottom part that fire-cures with dying fire burn bright orange peel, bright pine and cypress branch and bright sweet wormwood, make it to smolder, then with the iron plate of having bored intensive eyelet, fiery disk cover is lived, make the cigarette that dying fire sends be uniformly distributed and overflow from eyelet, chicken fire-cures.

(5) heat is roasting: after smoke flavour 10-12 hour, when continuing smoke flavour, under the cabinet outer bottom of fire-cureing, fire the fire whole heat of burning of cabinet of fire-cureing, the in-cabinet temperature that makes to fire-cure reaches 50-55 ℃, and keep 2-3 hour, then the in-cabinet temperature that will fire-cure is adjusted to the roasting 2-3 hour of 65-70 ℃ of heat, then the in-cabinet temperature that will fire-cure is adjusted to the roasting 3-5 days of 40-45 ℃ of heat; Early stage heat directly communicates the skylight of the cabinet that fire-cures with outside air when roasting, cannot see steam and relative humidity and 50%, close skylight when following in the cabinet that fire-cures.

(6) abrasive dust: chicken is taken out, be placed on freezing 3-5 hour in subzero 15 ℃ of environment after being down to room temperature, then wear into fine powder under freezing state, then thaw and obtain chicken meal.

(7) boil: the chicken bone of cleaning after draining is broken into pieces, the common extractive of proportioning of joining ginger 4-5kg, tsaoko 1.5-2kg, nutmeg 0.4-0.5kg, white cool 0.4-0.5kg, Radix Glycyrrhizae 0.4-0.5kg, vegetable oil 4-5kg, salt 6-8kg, water 500-600kg according to every 100kg chicken bone, first big fire boils, again little fire boils 1.5-2 hour, then add 150-200kg chicken meal, continue to boil 50-60 minute.

(8) filter: the chicken soup after boiling is filtered, remove the solid content in soup, obtain chicken extract soup stock, then carry out sterilizing tinning, obtain native chicken chicken extract finished product.

A native chicken chicken extract preparation method, is characterized in that completing according to following operation.

(1) clean: by the chicken of the native chicken of newly slaughtering, chicken osteodiastasis, clean up, the 3-5 minute that then precooks in boiling water, pulls out and drain.

(2) spice: chicken is cut into the fritter that length and width height is 1-3cm, spice then, every 100kg chicken is mixed 3.5kg salt, and 0.45kg is anistree, 1.1kg capsicum, 1.1kg Chinese prickly ash, mixes.

(3) pickled: by chicken standing pickled 3-4 days in the refrigerating chamber of 3-5 ℃ of temperature, to stir every day once; Then take out, clean and drain fast.

(4) smoke flavour: chicken is spread on steel wire dish, be placed in the cabinet that fire-cures, in the fire dish of cabinet inner bottom part that fire-cures with dying fire burn bright orange peel, bright pine and cypress branch and bright sweet wormwood, make it to smolder, then with the iron plate of having bored intensive eyelet, fiery disk cover is lived, make the cigarette that dying fire sends be uniformly distributed and overflow from eyelet, chicken fire-cures.

(5) heat is roasting: after smoke flavour 10-12 hour, when continuing smoke flavour, under the cabinet outer bottom of fire-cureing, fire the fire whole heat of burning of cabinet of fire-cureing, the in-cabinet temperature that makes to fire-cure reaches 52 ℃, and keep 2-3 hour, then the in-cabinet temperature that will fire-cure is adjusted to the roasting 2-3 hour of 67.5 ℃ of heat, then the in-cabinet temperature that will fire-cure is adjusted to the roasting 3-5 days of 42 ℃ of heat; Early stage heat directly communicates the skylight of the cabinet that fire-cures with outside air when roasting, cannot see steam and relative humidity and 50%, close skylight when following in the cabinet that fire-cures.

(6) abrasive dust: chicken is taken out, be placed on freezing 3-5 hour in subzero 15 ℃ of environment after being down to room temperature, then wear into fine powder under freezing state, then thaw and obtain chicken meal.

(7) boil: the chicken bone of cleaning after draining is broken into pieces, the common extractive of proportioning of joining ginger 4.5kg, tsaoko 1.75kg, nutmeg 0.45kg, white cool 0.45kg, Radix Glycyrrhizae 0.45kg, vegetable oil 4.5kg, salt 7kg, water 550kg according to every 100kg chicken bone, first big fire boils, again little fire boils 1.5-2 hour, then add 175kg chicken meal, continue to boil 50-60 minute.

(8) filter: the chicken soup after boiling is filtered, remove the solid content in soup, obtain chicken extract soup stock.

(9) allotment: add bright 1.5wt% on flavoring essence 1wt%, aquatic foods, inosine acid disodium 0.1wt%, Sodium guanylate 0.1wt%, Chinese yam starch 10wt%, potato starch 10wt%, yeast extract 0.8wt% in chicken extract soup stock, then mix well homogeneous.

(10) tinning: carry out high-temperature short-time sterilization in 131 ℃ of environment of temperature, then by specification, chicken extract is filled to filling, obtain native chicken chicken extract finished product.

The invention has the beneficial effects as follows really chicken has been become to chicken extract completely, guaranteed the nutrition of chicken extract, by pickled, smoke flavour and baking, make chicken raw material have special fragrance, again chicken bone and flavoring are boiled jointly, make chicken extract not only nutritious, and taste is aromatic, mouthfeel nature, be applicable to multiple cuisines such as decocting, fry, boil in a covered pot over a slow fire, steam, boil the cooking.

The specific embodiment

Below in conjunction with embodiment, the invention will be further described, and following examples are intended to illustrate the present invention rather than limitation of the invention further, should not limit the scope of the invention with this.

Embodiment 1.

By the chicken of the native chicken of newly slaughtering, chicken osteodiastasis, clean up, then in boiling water, precook 3 minutes, pull out and drain.

Then chicken is cut into the fritter that length and width height is 1-3cm, gets 200kg chicken block and mix 6kg salt, 0.8kg is anistree, 2.0kg capsicum, and 2.0kg Chinese prickly ash, mixes; Then chicken is placed on to temperature and is in the refrigerating chamber of 2 ℃ standing pickled 4 days, stir every day once; Then take out, with clear water, clean and drain fast.

Then chicken is spread on steel wire dish, again net dish is positioned over and is fire-cureed in cabinet, in the fire dish of cabinet inner bottom part that fire-cures with dying fire burn bright orange peel, bright pine and cypress branch and bright sweet wormwood, make it to smolder, then with the iron plate of having bored intensive eyelet, fiery disk cover is lived, make the cigarette that dying fire sends be uniformly distributed and overflow from eyelet, chicken fire-cures.

After smoke flavour 10 hours, when continuing smoke flavour, husk burns under the cabinet outer bottom of fire-cureing, the whole heat of burning of the cabinet that will fire-cure, the in-cabinet temperature that makes to fire-cure reaches 50 ℃, and keep 3 hours, on the in-cabinet temperature that then will fire-cure, be adjusted to 65 ℃ of heat roasting 3 hours, then under the in-cabinet temperature that will fire-cure, be adjusted to 40 ℃ of heat roasting 5 days; Early stage heat directly communicates the skylight of the cabinet that fire-cures with outside air when roasting, cannot see steam and relative humidity and 50%, close skylight when following in the cabinet that fire-cures.

After fire-cureing, chicken is taken out, be down to and be placed in subzero 15 ℃ of environment freezing 3 hours after room temperature, then under freezing state, wear into fine powder, then thaw and obtain chicken meal 185.5kg.

Then the chicken bone of cleaning after draining is broken into pieces, get 100kg chicken bone and join ginger 4kg, tsaoko 1.5kg, nutmeg 0.4kg, white cool 0.4kg, Radix Glycyrrhizae 0.4kg, vegetable oil 4kg, salt 6kg, the common extractive of water 500kg, first big fire boils, again little fire boils 1.5 hours, then add 150kg chicken meal, continue to boil 50 minutes; Then chicken soup is filtered, remove the solid content in soup, obtain chicken extract soup stock, finally carry out sterilizing tinning, obtain native chicken chicken extract finished product.

Embodiment 2.

By the chicken of the native chicken of newly slaughtering, chicken osteodiastasis, clean up, then in boiling water, precook 4 minutes, pull out and drain.

Chicken is cut into the fritter that length and width height is 1-3cm, gets 300kg chicken and mix 10.5kg salt, 1.35kg is anistree, 3.3kg capsicum, and 3.3kg Chinese prickly ash, mixes; Then by chicken in temperature is the refrigerating chamber of 4 ℃ standing pickled 3 days half, stir every day once; Then take out, with clear water, clean and drain fast.

Then chicken is spread on steel wire dish, again steel wire dish is positioned over and is fire-cureed in cabinet, in the fire dish of cabinet inner bottom part that fire-cures with dying fire burn bright orange peel, bright pine and cypress branch and bright sweet wormwood, make it to smolder, then with the iron plate of having bored intensive eyelet, fiery disk cover is lived, make the cigarette that dying fire sends be uniformly distributed and overflow from eyelet, chicken fire-cures; After smoke flavour 10-12 hour, when continuing smoke flavour, the wood chip that burns under the cabinet outer bottom of the fire-cureing whole heat of burning of cabinet of fire-cureing, the in-cabinet temperature that makes to fire-cure reaches 52 ℃, and keep 2.5 hours, then the in-cabinet temperature that will fire-cure is adjusted to 67.5 ℃ of bakings 2.5 hours, then the in-cabinet temperature that will fire-cure is adjusted to 42 ℃ of bakings 4 days; With outside air directly communicate the skylight of fire-cure cabinet while toasting early stage, cannot see steam and relative humidity and 50%, close skylight when following in the cabinet that fire-cures.

Then chicken is taken out, be down to and be placed in subzero 15 ℃ of environment freezing 4 hours after room temperature, then under freezing state, wear into fine powder, then thaw and obtain chicken meal 278.3kg.

Again the chicken bone of cleaning after draining is broken into pieces, get 100kg chicken bone and join ginger 4.5kg, tsaoko 1.75kg, nutmeg 0.45kg, white cool 0.45kg, Radix Glycyrrhizae 0.45kg, vegetable oil 4.5kg, salt 7kg, the common extractive of water 550kg, first big fire boils, again little fire boils 105 minutes, then add 175kg chicken meal, continue to boil 55 minutes, obtain chicken soup; Then chicken soup is filtered, remove the solid content in soup, obtain chicken extract soup stock 657.7kg.

Then get 100kg chicken extract soup stock, add therein bright 1.5kg on flavoring essence 1kg, aquatic foods, inosine acid disodium 0.1kg, Sodium guanylate 0.1kg, Chinese yam starch 10kg, potato starch 10kg, yeast extract 0.8kg, then at pressure, be under 0.8Mpa condition, to cross homogenizer, mix well homogeneous; Finally in temperature is the environment of 131 ℃, carry out high-temperature short-time sterilization, then by specification, chicken extract is filled to filling, obtain native chicken chicken extract finished product.

Embodiment 3.

By the chicken of the native chicken of newly slaughtering, chicken osteodiastasis, clean up, the 3-5 minute that then precooks in boiling water, pulls out and drains.

Chicken is cut into the fritter that length and width height is 1-3cm, and then spice, gets 500kg chicken and mixes 20kg salt, and 2kg is anistree, 6kg capsicum, and 6kg Chinese prickly ash, mixes; Then by chicken in the refrigerating chamber of 7 ℃ of temperature standing pickled 3 days, stir every day once; Then take out, with clear water, clean and drain fast.

Then chicken is spread on steel wire dish, steel wire dish is positioned over and is fire-cureed in cabinet, in the fire dish of cabinet inner bottom part that fire-cures with dying fire burn bright orange peel, bright pine and cypress branch and bright sweet wormwood, make it to smolder, then with the iron plate of having bored intensive eyelet, fiery disk cover is lived, make the cigarette that dying fire sends be uniformly distributed and overflow from eyelet, chicken fire-cures; After smoke flavour 10-12 hour, when continuing smoke flavour, the charcoal that burns under the cabinet outer bottom of the fire-cureing whole heat of burning of cabinet of fire-cureing, the in-cabinet temperature that makes to fire-cure reaches 55 ℃, and keep 2 hours, the in-cabinet temperature that then will fire-cure is adjusted to 70 ℃ of bakings 2 hours, then the in-cabinet temperature that will fire-cure is adjusted to 45 ℃ of bakings 3 days; With outside air directly communicate the skylight of fire-cure cabinet while toasting early stage, cannot see steam and relative humidity and 50%, close skylight when following in the cabinet that fire-cures.

Then chicken is taken out, be down to and be placed in subzero 15 ℃ of environment freezing 5 hours after room temperature, then under freezing state, wear into fine powder, then thaw and obtain chicken meal 461.9kg.

Again the chicken bone of cleaning after draining is broken into pieces, get 200kg chicken bone and join ginger 10kg, tsaoko 4kg, nutmeg 1kg, white cool 1kg, Radix Glycyrrhizae 1kg, vegetable oil 10kg, salt 16kg, the common extractive of water 1200kg, first big fire boils, again little fire boils 2 hours, then add 200kg chicken meal, continue to boil 60 minutes, obtain chicken soup; Then chicken soup is filtered, remove the solid content in soup, obtain chicken extract soup stock, then carry out sterilizing tinning, obtain native chicken chicken extract finished product.

Claims (2)

1. a preparation method for native chicken chicken extract, is characterized in that completing according to following operation:

(1) clean: by the chicken of the native chicken of newly slaughtering, chicken osteodiastasis, clean up, the 3-5 minute that then precooks in boiling water, pulls out and drain;

(2) spice: chicken is cut into the fritter that length and width height is 1-3cm, spice then, every 100kg chicken is mixed 3-4kg salt, and 0.4-0.5kg is anistree, 1.0-1.2kg capsicum, 1.0-1.2kg Chinese prickly ash, mixes;

(3) pickled: by chicken standing pickled 3-4 days in the refrigerating chamber of 2-7 ℃ of temperature, to stir every day once; Then take out, clean and drain fast;

(4) smoke flavour: chicken is spread on steel wire dish, be placed in the cabinet that fire-cures, in the fire dish of cabinet inner bottom part that fire-cures with dying fire burn bright orange peel, bright pine and cypress branch and bright sweet wormwood, make it to smolder, then with the iron plate of having bored intensive eyelet, fiery disk cover is lived, make the cigarette that dying fire sends be uniformly distributed and overflow from eyelet, chicken fire-cures;

(5) heat is roasting: after smoke flavour 10-12 hour, when continuing smoke flavour, under the cabinet outer bottom of fire-cureing, fire the fire whole heat of burning of cabinet of fire-cureing, the in-cabinet temperature that makes to fire-cure reaches 50-55 ℃, and keep 2-3 hour, then the in-cabinet temperature that will fire-cure is adjusted to the roasting 2-3 hour of 65-70 ℃ of heat, then the in-cabinet temperature that will fire-cure is adjusted to the roasting 3-5 days of 40-45 ℃ of heat; Early stage heat directly communicates the skylight of the cabinet that fire-cures with outside air when roasting, cannot see steam and relative humidity and 50%, close skylight when following in the cabinet that fire-cures;

(6) abrasive dust: chicken is taken out, be placed on freezing 3-5 hour in subzero 15 ℃ of environment after being down to room temperature, then wear into fine powder under freezing state, then thaw and obtain chicken meal;

(7) boil: the chicken bone of cleaning after draining is broken into pieces, the common extractive of proportioning of joining ginger 4-5kg, tsaoko 1.5-2kg, nutmeg 0.4-0.5kg, white cool 0.4-0.5kg, Radix Glycyrrhizae 0.4-0.5kg, vegetable oil 4-5kg, salt 6-8kg, water 500-600kg according to every 100kg chicken bone, first big fire boils, again little fire boils 1.5-2 hour, then add 150-200kg chicken meal, continue to boil 50-60 minute;

(8) filter: the chicken soup after boiling is filtered, remove the solid content in soup, obtain chicken extract soup stock, then carry out sterilizing tinning, obtain native chicken chicken extract finished product.

2. the preparation method of a kind of native chicken chicken extract according to claim 1, is characterized in that completing according to following operation:

(1) clean: by the chicken of the native chicken of newly slaughtering, chicken osteodiastasis, clean up, the 3-5 minute that then precooks in boiling water, pulls out and drain;

(2) spice: chicken is cut into the fritter that length and width height is 1-3cm, spice then, every 100kg chicken is mixed 3.5kg salt, and 0.45kg is anistree, 1.1kg capsicum, 1.1kg Chinese prickly ash, mixes;

(3) pickled: by chicken standing pickled 3-4 days in the refrigerating chamber of 3-5 ℃ of temperature, to stir every day once; Then take out, clean and drain fast;

(4) smoke flavour: chicken is spread on steel wire dish, be placed in the cabinet that fire-cures, in the fire dish of cabinet inner bottom part that fire-cures with dying fire burn bright orange peel, bright pine and cypress branch and bright sweet wormwood, make it to smolder, then with the iron plate of having bored intensive eyelet, fiery disk cover is lived, make the cigarette that dying fire sends be uniformly distributed and overflow from eyelet, chicken fire-cures;

(5) heat is roasting: after smoke flavour 10-12 hour, when continuing smoke flavour, under the cabinet outer bottom of fire-cureing, fire the fire whole heat of burning of cabinet of fire-cureing, the in-cabinet temperature that makes to fire-cure reaches 52 ℃, and keep 2-3 hour, then the in-cabinet temperature that will fire-cure is adjusted to the roasting 2-3 hour of 67.5 ℃ of heat, then the in-cabinet temperature that will fire-cure is adjusted to the roasting 3-5 days of 42 ℃ of heat; Early stage heat directly communicates the skylight of the cabinet that fire-cures with outside air when roasting, cannot see steam and relative humidity and 50%, close skylight when following in the cabinet that fire-cures;

(6) abrasive dust: chicken is taken out, be placed on freezing 3-5 hour in subzero 15 ℃ of environment after being down to room temperature, then wear into fine powder under freezing state, then thaw and obtain chicken meal;

(7) boil: the chicken bone of cleaning after draining is broken into pieces, the common extractive of proportioning of joining ginger 4.5kg, tsaoko 1.75kg, nutmeg 0.45kg, white cool 0.45kg, Radix Glycyrrhizae 0.45kg, vegetable oil 4.5kg, salt 7kg, water 550kg according to every 100kg chicken bone, first big fire boils, again little fire boils 1.5-2 hour, then add 175kg chicken meal, continue to boil 50-60 minute;

(8) filter: the chicken soup after boiling is filtered, remove the solid content in soup, obtain chicken extract soup stock;

(9) allotment: add bright 1.5wt% on flavoring essence 1wt%, aquatic foods, inosine acid disodium 0.1wt%, Sodium guanylate 0.1wt%, Chinese yam starch 10wt%, potato starch 10wt%, yeast extract 0.8wt% in chicken extract soup stock, then mix well homogeneous;

(10) tinning: carry out high-temperature short-time sterilization in 131 ℃ of environment of temperature, then by specification, chicken extract is filled to filling, obtain native chicken chicken extract finished product.