CN103750377A - Production method of instant marinated mushroom chicken - Google Patents
Production method of instant marinated mushroom chicken Download PDFInfo
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- CN103750377A CN103750377A CN201410011043.XA CN201410011043A CN103750377A CN 103750377 A CN103750377 A CN 103750377A CN 201410011043 A CN201410011043 A CN 201410011043A CN 103750377 A CN103750377 A CN 103750377A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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Abstract
The invention discloses a production method of instant marinated mushroom chicken, a process flow comprises the following steps: preparing spices and seasonings, cooking soup stock, marinating chicken breast, adjusting the marinated mushroom chicken and taste, and finally obtaining the instant marinated mushroom chicken with excellent color and luster and flavor. The special natural flavor of the mushroom is organically combined with the nutrition of the chicken, after the product is eaten, the nutritional value is more reasonably reflected, the dietary pattern of the current sauce type product is improved, the adjusting on the instant marinated mushroom chicken can well satisfy the demands of different people, and the production method has important significance for promoting the development and diversification of the sauce marinated product.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of production method of instant halogen mushroom chicken.
Background technology
Stewed meat products is the traditional large class meat product of China, with a long history.Its feature is: finished product is direct-edible, has that color and luster is beautiful, a crisp profit of taste, fragrant aroma, delicious good to eat etc.Sauce halogen product can also, by seasoning and two distinctive process procedures of boiling, be produced the various tastes according to different regions.
At present, the present situation of China's stewed meat products mainly contains: (1) stewed meat products yield rate is low.The formula of original sauce halogen series products is mainly the condiments of seasoning, as salt, sugar, sauce etc., spice is mainly Chinese prickly ash, aniseed, fennel seeds and cassia bark etc., more than formula can give product certain color, but product yield ratio is not high, generally between 50%-60%, be the highlyest also no more than 65%, thereby cause the cost of product very high.(2) the product shelf phase of stewed meat products is short.Due to sauce halogen product have with thick gravy, and also more suitable growth of microorganism and the breeding of product after processing, unlike other Chinese style traditional meats, after processing, can play antibacterial effect (as few in dried product moisture, pickled and cured meat salt content height all can be antibacterial), so product exists the shortcoming that is difficult for packing and preservation, inconvenience is sold and long-distance transport.(3) manufacturer of stewed meat products adopts the small workshop mode processing of store in front of workshop formula now mostly, and production efficiency is not high.Stewed meat products production technology adopts the methods such as artificial treatment and cauldron boiling conventionally, and the shortcoming such as therefore have that equipment is backward, labour intensity is large, sanitary condition is poor and production efficiency is low is difficult to realize scale, streamline and standardized production.The several problems that exist for stewed meat products, only have traditional handicraft are carried out to modernization, scientific reform and innovation, retain original advantage simultaneously, could the wide traditional handicraft of to succeed and develop.As introduce scientific formula and improve product yield ratio, use preservation technique to extend the product shelf phase, by the modern comfort method such as enhance productivity.
Stewed meat products develops into today, although taste is also subject to consumer's favor deeply, along with the raising day by day of living standards of the people, people more and more focus on product nutrition, and the development in sauce halogen meat future also merits attention.(1) trend towards adopting the product form of inner wrapping.According to < < Chinese residents dietary guidelines > >, every day, the intake of everyone livestock and poultry meat should be at 50-lOOg, and kinsfolk is generally three-person household now, so specification no longer meets people's life requirement and nutritional requirement in more than 5009 large packings.According to market survey result, think that Future Consumption person will pay close attention to inner wrapping product more, they wish directly or to carry out simple heating is edible; The following emergence of fast food is, the development of tourist industry also will need various goods and the tourism and leisure inner wrapping meat products cut apart.Integrate inner wrapping goods convenient, nutrition and will have good development prospect.Therefore the later development trend of sauce halogen series products will be take the partitioning products of inner wrapping as main.(2) take many tastes to increase product variety.Original sauce halogen series products mostly is sauce system, three kinds of tastes spiced and braised in soy sauce, and it is single that the Western-style meat product market of relatively enriching now can be described as taste.And be easier to increase taste according to the processing technology ratio of stewed meat products, as spicy flavor, black pepper taste, curried taste, salt are incited taste etc.When making sauce halogen class meat products, can use for reference the characteristic of eight big cuisines simultaneously, as the spicy fresh perfume (or spice) of Hunan cuisine, Guangdong dishes fresh and tender smooth, Shandong cuisine clear fresh and crisp tender.Can use for reference them and hold for the exquisiteness of condiment and the duration and degree of heating, stewed meat products is not only accomplished delicious but also accomplished various simultaneously.(3) produce the nutrition meat product of " three low height "." three low height " mainly refers to " low cholesterol, less salt, low fat, high protein " aspect meat products.In recent years, consumer more and more pursues the health care meat product with multiple nutrients function, raising along with people's living standard and health perception, to the number needs of meat products, to turn to gradually the pursuit of confrontation, the quality of meat products and health care will rise to space of top prominence, trend towards the future developments such as nutrition, health, health care, safety, leisure, convenience.And ox, sheep, poultry and rabbit meat etc. all belong to the choice meat series products of low fat, high protein.Traditional meat, especially stewed meat products, as the rarity of Chinese dietetic, will obtain to succeed and develop in updating, and be bright and magnificent the tomorrow of stewed meat products.
Convenient, delicious, nutrition is the important selection factor that consumer buys meat products.Chicken with its high protein, low fat, low cholesterol, the feature such as low in calories, is subject to consumer's favor as the principal item of poultry day by day.Mushroom have the title of " king of mountain delicacy ", is high protein, low-fat nutritional health food.The research that deepens continuously of modern medicine and nutrition, the medical value of mushroom is also constantly excavated.In mushroom, Quantitative Determination of Ergosterol is very high, effective to preventing and treating rickets; Lentinan can strengthen cell immunocompetent, thus the growth of inhibition cancer cell; 40 plurality of enzymes that mushroom contains six large enzymes, can correct human chitinase deficiency disease; Fatty institute fatty acids in mushroom, reduces blood fat to human body useful.By to instant halogen mushroom chicken process study, significant to development and the variation of promotion China sauce spiced and stewed food.
Summary of the invention
The production method that the object of this invention is to provide a kind of instant halogen mushroom chicken boils pot-stewed chicken meat, mushroom together with long-used soup, obtains all good halogen mushroom chicken of mouthfeel and color and luster.
Technical scheme of the present invention: the production method of a kind of instant halogen mushroom chicken of the present invention, a kind of production method of instant halogen mushroom chicken, it is characterized in that: take clear water as benchmark, by following mass fraction, prepare spice: chilli 1 ~ 3%, Chinese prickly ash 0.5 ~ 2%, anise 0.5 ~ 2%, cassia bark 0.5 ~ 2%, tsaoko 0.5 ~ 2%, dried orange peel 0.6 ~ 2%, Radix Glycyrrhizae 0.6 ~ 2%, cloves 0.05 ~ 0.2%; Take clear water as benchmark, by following mass fraction, prepare flavoring: white granulated sugar 1 ~ 3%, refined salt 2 ~ 3%, soy sauce 4 ~ 5%, Shaoxing rice wine 3 ~ 5%, chilli oil 0.2 ~ 2%, sesame oil 0.1 ~ 1%, starch 1 ~ 3%; Concrete steps are as follows:
(1) boiling of long-used soup: the precooking of bittern: add clear water in pot, then add spice, little fire boils 1.5 ~ 2hr, puts into white granulated sugar, refined salt, soy sauce and Shaoxing rice wine, boiling 15 ~ 20min; One halogen: take bittern as benchmark, add 20 ~ 25% chicken leg meat, 10 ~ 12% chicken frame and 10 ~ 12% cock skin in pot, 5 ~ 10min is boiled in big fire, then be adjusted to little fire and boil 30 ~ 40min; Dihalo-: the spice of half is added in the soup juice after a halogen, and 5 ~ 10min is boiled in big fire, then be adjusted to little fire and boil 30 ~ 40min; Three halogen: the spice 1/3 adds in the soup juice after dihalo-, and 5 ~ 10min is boiled in big fire, then be adjusted to little fire and boil 30 ~ 40min; Four halogen: the spice 1/3 adds in the soup juice after three halogen, and 5 ~ 10min is boiled in big fire, then be adjusted to little fire and boil 30 ~ 40min; Five halogen: the spice 1/3 adds in the soup juice after four halogen, and 5 ~ 10min is boiled in big fire, then be adjusted to little fire and boil 30 ~ 40min; After five stew in soy sauces, make long-used soup;
(2) Fresh Grade Breast stew in soy sauce: first put into long-used soup by 1/4～1/3 of spice, take long-used soup as benchmark, the clear water that adds again white granulated sugar 0.5 ~ 1%, refined salt 0.5 ~ 2%, soy sauce 1 ~ 3%, Shaoxing rice wine 1 ~ 3% and 20%, during micro-boiling, put into the Fresh Grade Breast that accounts for long-used soup total amount 40%, first with big fire, boil 2 ~ 10min, then turn little fire and boil 20 ~ 30min.
(3) halogen mushroom chicken: mushroom is cleaned pelletizing, the Fresh Grade Breast pelletizing that step (2) stew in soy sauce is good, pours chicken grain, mushroom grain, long-used soup and clear water in pot into by the weight part ratio of 1:1 ~ 3:4 ~ 5:1 ~ 2, and moderate heat infusion is until soup juice is received dry.
(4) taste modulation: soon receive when dry at step (3) soup juice, at least one that water in chilli oil, sesame oil or starch fluid carried out seasoning.
In described step (4), starch fluid is that starch and clear water are that 1:3 ~ 8 are formulated by weight.
For preserving the quality of long-used soup, keep soup taste mellow, after each halogen, will expect that bag takes out, with screen pack wherein solid matter leach totally, then bittern is boiled, then puts into bittern, cooling rear preservation expecting to wrap.When bittern is deposited, be sure not to contact with unboiled water, greasy dirt or foreign material etc., also should be placed in ventilation simultaneously and deposit.
Beneficial effect of the present invention: the production method of instant halogen mushroom chicken of the present invention, by the natural flavour mountaineous of mushroom and the organic combination of chicken nutrition, finished product color and luster, the mouthfeel produced are all good, and convenient, delicious, nutrition can better meet the demand of different crowd.
The specific embodiment
Embodiment 1
The production method of instant halogen mushroom chicken: take clear water as a benchmark, prepare spice by following mass fraction: chilli 1%, Chinese prickly ash 0.5%, anise 0.5%, cassia bark 0.5%, tsaoko 0.5%, dried orange peel 0.6%, Radix Glycyrrhizae 0.6%, cloves 0.05%; Take clear water as benchmark, by following mass fraction, prepare flavoring: white granulated sugar 1%, refined salt 2%, soy sauce 4%, Shaoxing rice wine 3%, chilli oil 1%; Concrete steps are as follows:
(1) boiling of long-used soup: the precooking of bittern: add clear water in pot, then add spice, little fire boils 1.5hr, then puts into white granulated sugar, refined salt, soy sauce and Shaoxing rice wine, boiling 15min; One halogen: take bittern as benchmark, add 20% chicken leg meat, 10% chicken frame and 10% cock skin in pot, 5min is boiled in big fire, then be adjusted to little fire and boil 30min; Dihalo-: the spice of half is added in the soup juice after a halogen, and 5min is boiled in big fire, then be adjusted to little fire and boil 30min; Three halogen: the spice 1/3 adds in the soup juice after dihalo-, and 5min is boiled in big fire, then be adjusted to little fire and boil 30min; Four halogen: the spice 1/3 adds in the soup juice after three halogen, and 5min is boiled in big fire, then be adjusted to little fire and boil 40min; Five halogen: the spice 1/3 adds in the soup juice after four halogen, and 5min is boiled in big fire, then be adjusted to little fire and boil 40min; After five stew in soy sauces, make long-used soup;
(2) Fresh Grade Breast stew in soy sauce: first put into long-used soup by 1/4 of spice, take long-used soup as benchmark, then add the clear water of white granulated sugar 0.5%, refined salt 0.5%, soy sauce 1%, Shaoxing rice wine 1% and 20%, during micro-boiling, put into the Fresh Grade Breast that accounts for long-used soup total amount 40%, first with big fire, boil 2min, then turn little fire and boil 30min.
(3) halogen mushroom chicken: mushroom is cleaned pelletizing, the Fresh Grade Breast pelletizing that step (2) stew in soy sauce is good, pours chicken grain, mushroom grain, long-used soup and clear water in pot into by the weight part ratio of 1:3:4:1, and moderate heat infusion is until soup juice is received dry.
(4) taste modulation: soon receive when dry at step (3) soup juice, water chilli oil seasoning.
Embodiment 2
The production method of instant halogen mushroom chicken: take clear water as a benchmark, prepare spice by following mass fraction: chilli 3%, Chinese prickly ash 2%, anise 2%, cassia bark 2%, tsaoko 2%, dried orange peel 2%, Radix Glycyrrhizae 2%, cloves 0.2%; Take clear water as benchmark, by following mass fraction, prepare flavoring: white granulated sugar 3%, refined salt 3%, soy sauce 5%, Shaoxing rice wine 5%, sesame oil 1%; Concrete steps are as follows:
(1) boiling of long-used soup: the precooking of bittern: add clear water in pot, then add spice, little fire boils 2hr, then puts into white granulated sugar, refined salt, soy sauce and Shaoxing rice wine, boiling 20min; One halogen: take bittern as benchmark, add 25% chicken leg meat, 12% chicken frame and 12% cock skin in pot, 10min is boiled in big fire, then be adjusted to little fire and boil 40min; Dihalo-: the spice of half is added in the soup juice after a halogen, and 10min is boiled in big fire, then be adjusted to little fire and boil 40min; Three halogen: the spice 1/3 adds in the soup juice after dihalo-, and 10min is boiled in big fire, then be adjusted to little fire and boil 40min; Four halogen: the spice 1/3 adds in the soup juice after three halogen, and 10min is boiled in big fire, then be adjusted to little fire and boil 30min; Five halogen: the spice 1/3 adds in the soup juice after four halogen, and 10min is boiled in big fire, then be adjusted to little fire and boil 30min; After five stew in soy sauces, make long-used soup;
(2) Fresh Grade Breast stew in soy sauce: first put into long-used soup by 1/4 of spice, take long-used soup as benchmark, then add the clear water of white granulated sugar 1%, refined salt 2%, soy sauce 3%, Shaoxing rice wine 3% and 20%, during micro-boiling, put into the Fresh Grade Breast that accounts for long-used soup total amount 40%, first with big fire, boil 10min, then turn little fire and boil 20min.
(3) halogen mushroom chicken: mushroom is cleaned pelletizing, the Fresh Grade Breast pelletizing that step (2) stew in soy sauce is good, pours chicken grain, mushroom grain, long-used soup and clear water in pot into by the weight part ratio of 1:2:5:2, and moderate heat infusion is until soup juice is received dry.
(4) taste modulation: soon receive when dry at step (3) soup juice, water sesame oil seasoning.
Embodiment 3
The production method of instant halogen mushroom chicken: take clear water as a benchmark, prepare spice by following mass fraction: chilli 2%, Chinese prickly ash 1%, anise 1%, cassia bark 1%, tsaoko 1%, dried orange peel 1%, Radix Glycyrrhizae 1%, cloves 0.1%; Take clear water as benchmark, by following mass fraction, prepare flavoring: white granulated sugar 2%, refined salt 2%, soy sauce 4.5%, Shaoxing rice wine 4%, starch 1%; Concrete steps are as follows:
(1) boiling of long-used soup: the precooking of bittern: add clear water in pot, then add spice, little fire boils 2hr, then puts into white granulated sugar, refined salt, soy sauce and Shaoxing rice wine, boiling 18min; One halogen: take bittern as benchmark, add 25% chicken leg meat, 11% chicken frame and 11% cock skin in pot, 8min is boiled in big fire, then be adjusted to little fire and boil 35min; Dihalo-: the spice of half is added in the soup juice after a halogen, and 8min is boiled in big fire, then be adjusted to little fire and boil 35min; Three halogen: the spice 1/3 adds in the soup juice after dihalo-, and 8min is boiled in big fire, then be adjusted to little fire and boil 35min; Four halogen: the spice 1/3 adds in the soup juice after three halogen, and 8min is boiled in big fire, then be adjusted to little fire and boil 35min; Five halogen: the spice 1/3 adds in the soup juice after four halogen, and 8min is boiled in big fire, then be adjusted to little fire and boil 35min; After five stew in soy sauces, make long-used soup;
(2) Fresh Grade Breast stew in soy sauce: first put into long-used soup by 1/4 of spice, take long-used soup as benchmark, then add the clear water of white granulated sugar 1%, refined salt 2%, soy sauce 3%, Shaoxing rice wine 3% and 20%, during micro-boiling, put into the Fresh Grade Breast that accounts for long-used soup total amount 40%, first with big fire, boil 8min, then turn little fire and boil 25min.
(3) halogen mushroom chicken: mushroom is cleaned pelletizing, the Fresh Grade Breast pelletizing that step (2) stew in soy sauce is good, pours chicken grain, mushroom grain, long-used soup and clear water in pot into by the weight part ratio of 1:1:4:2, and moderate heat infusion is until soup juice is received dry.
(4) taste modulation: soon receive when dry at step (3) soup juice, water starch fluid seasoning, starch fluid is that starch and water are that 1:3 is formulated according to weight part ratio.
Embodiment 4
The production method of instant halogen mushroom chicken: take clear water as a benchmark, prepare spice by following mass fraction: chilli 1.5%, Chinese prickly ash 1.5%, anise 1.5%, cassia bark 1.5%, tsaoko 1.5%, dried orange peel 1.5%, Radix Glycyrrhizae 1.5%, cloves 0.15%; Take clear water as benchmark, by following mass fraction, prepare flavoring: white granulated sugar 2.5%, refined salt 2.5%, soy sauce 4.5%, Shaoxing rice wine 4.5%, chilli oil 0.5%, starch 1.5%; Concrete steps are as follows:
(1) boiling of long-used soup: the precooking of bittern: add clear water in pot, then add spice, little fire boils 1.5hr, then puts into white granulated sugar, refined salt, soy sauce and Shaoxing rice wine, boiling 16min; One halogen: take bittern as benchmark, add 20% chicken leg meat, 11% chicken frame and 11% cock skin in pot, 6min is boiled in big fire, then be adjusted to little fire and boil 38min; Dihalo-: the spice of half is added in the soup juice after a halogen, and 6min is boiled in big fire, then be adjusted to little fire and boil 38min; Three halogen: the spice 1/3 adds in the soup juice after dihalo-, and 6min is boiled in big fire, then be adjusted to little fire and boil 38min; Four halogen: the spice 1/3 adds in the soup juice after three halogen, and 6min is boiled in big fire, then be adjusted to little fire and boil 38min; Five halogen: the spice 1/3 adds in the soup juice after four halogen, and 6min is boiled in big fire, then be adjusted to little fire and boil 38min; After five stew in soy sauces, make long-used soup;
(2) Fresh Grade Breast stew in soy sauce: first put into long-used soup by 1/3 of spice, take long-used soup as benchmark, then add the clear water of white granulated sugar 0.5%, refined salt 1.5%, soy sauce 1.5%, Shaoxing rice wine 2% and 20%, during micro-boiling, put into the Fresh Grade Breast that accounts for long-used soup total amount 40%, first with big fire, boil 5min, then turn little fire and boil 25min.
(3) halogen mushroom chicken: mushroom is cleaned pelletizing, the Fresh Grade Breast pelletizing that step (2) stew in soy sauce is good, pours chicken grain, mushroom grain, long-used soup and clear water in pot into by the weight part ratio of 1:1.5:5:2, and moderate heat infusion is until soup juice is received dry.
(4) taste modulation: soon receive when dry at step (3) soup juice, water starch fluid and chilli oil seasoning, starch fluid is that starch and water are that 1:8 is formulated according to weight part ratio.
Embodiment 5
The production method of instant halogen mushroom chicken: take clear water as a benchmark, prepare spice by following mass fraction: chilli 1%, Chinese prickly ash 0.5%, anise 0.5%, cassia bark 0.5%, tsaoko 0.5%, dried orange peel 0.6%, Radix Glycyrrhizae 0.6%, cloves 0.05%; Take clear water as benchmark, by following mass fraction, prepare flavoring: white granulated sugar 1%, refined salt 2.5%, soy sauce 4.5%, Shaoxing rice wine 3%, sesame oil 0.1%, starch 1.5%; Concrete steps are as follows:
(1) boiling of long-used soup: the precooking of bittern: add clear water in pot, then add spice, little fire boils 1.5hr, then puts into white granulated sugar, refined salt, soy sauce and Shaoxing rice wine, boiling 16min; One halogen: take bittern as benchmark, add 20% chicken leg meat, 11% chicken frame and 11% cock skin in pot, 6min is boiled in big fire, then be adjusted to little fire and boil 40min; Dihalo-: the spice of half is added in the soup juice after a halogen, and 6min is boiled in big fire, then be adjusted to little fire and boil 40min; Three halogen: the spice 1/3 adds in the soup juice after dihalo-, and 6min is boiled in big fire, then be adjusted to little fire and boil 40min; Four halogen: the spice 1/3 adds in the soup juice after three halogen, and 6min is boiled in big fire, then be adjusted to little fire and boil 40min; Five halogen: the spice 1/3 adds in the soup juice after four halogen, and 6min is boiled in big fire, then be adjusted to little fire and boil 40min; After five stew in soy sauces, make long-used soup;
(2) Fresh Grade Breast stew in soy sauce: first put into long-used soup by 1/3 of spice, take long-used soup as benchmark, then add the clear water of white granulated sugar 0.5%, refined salt 1.5%, soy sauce 1.5%, Shaoxing rice wine 2% and 20%, put into the Fresh Grade Breast that accounts for long-used soup total amount 40% during micro-boiling, little fire boils 30min.
(3) halogen mushroom chicken: mushroom is cleaned pelletizing, the Fresh Grade Breast pelletizing that step (2) stew in soy sauce is good, pours chicken grain, mushroom grain, long-used soup and clear water in pot into by the weight part ratio of 1:3:5:2, and moderate heat infusion is until soup juice is received dry.
(4) taste modulation: soon receive when dry at step (3) soup juice, water sesame oil and starch fluid seasoning, starch fluid is that starch and water are that 1:5 is formulated according to weight part ratio.
Embodiment 6
The production method of instant halogen mushroom chicken: take clear water as a benchmark, prepare spice by following mass fraction: chilli 1%, Chinese prickly ash 0.5%, anise 0.5%, cassia bark 0.5%, tsaoko 0.5%, dried orange peel 0.6%, Radix Glycyrrhizae 0.6%, cloves 0.05%; Take clear water as benchmark, by following mass fraction, prepare flavoring: white granulated sugar 1%, refined salt 2.5%, soy sauce 4.5%, Shaoxing rice wine 3%; Concrete steps are as follows:
(1) boiling of long-used soup: the precooking of bittern: add clear water in pot, then add spice, little fire boils 1.5hr, then puts into white granulated sugar, refined salt, soy sauce and Shaoxing rice wine, boiling 16min; One halogen: take bittern as benchmark, add 20% chicken leg meat, 11% chicken frame and 11% cock skin in pot, 6min is boiled in big fire, then be adjusted to little fire and boil 40min; Dihalo-: the spice of half is added in the soup juice after a halogen, and 6min is boiled in big fire, then be adjusted to little fire and boil 40min; Three halogen: the spice 1/3 adds in the soup juice after dihalo-, and 6min is boiled in big fire, then be adjusted to little fire and boil 40min; Four halogen: the spice 1/3 adds in the soup juice after three halogen, and 6min is boiled in big fire, then be adjusted to little fire and boil 40min; Five halogen: the spice 1/3 adds in the soup juice after four halogen, and 6min is boiled in big fire, then be adjusted to little fire and boil 40min; After five stew in soy sauces, make long-used soup;
(2) Fresh Grade Breast stew in soy sauce: first put into long-used soup by 1/3 of spice, take long-used soup as benchmark, then add the clear water of white granulated sugar 0.5%, refined salt 1.5%, soy sauce 1.5%, Shaoxing rice wine 2% and 20%, during micro-boiling, put into the Fresh Grade Breast that accounts for long-used soup total amount 40%, first with big fire, boil 10min, then turn little fire and boil 30min.
(3) halogen mushroom chicken: mushroom is cleaned pelletizing, the Fresh Grade Breast pelletizing that step (2) stew in soy sauce is good, pours chicken grain, mushroom grain, long-used soup and clear water in pot into by the weight part ratio of 1:3:5:2, and moderate heat infusion is until soup juice is received dry.
Subjective appreciation
With reference to GB/T 22210-2008 < < meat and meat products subjective appreciation standard > > and GB/T 23586-2009 < < stewed meat products > >, product is carried out to subjective appreciation (in Table 1, table 2), every group of 15 of personnel of participating in evaluation and electing.
Table 1 halogen voluptuousness official evaluation criteria
The instant halogen mushroom chicken of table 2 voluptuousness official evaluation criteria
?results and analysis
1. the impact of halogen meat boiling time on halogen meat
When halogen meat, the big fire boiling time is made as respectively 8,5,2,0min.Halogen meat to the different disposal time is evaluated by subjective appreciation table 1.From result, the big fire boiling time, while being 8min and 5min, during beginning, shrank rapidly on the surface of meat, then while modulating little fiery boiling, heat and local flavor are difficult for being penetrated into meat inside, causes in meat tasty lessly, and color and luster is inhomogeneous, and meat is stiff.Time is 0 o'clock, and while only carrying out boiling with little fire, though meat is tasty easily, the tissue of meat easily scatters shapeless.Time, while being 2min, meat surface shrinkage degree was moderate, and heat and local flavor are evenly diffused into meat inside.
By interpretation of result, determine that the halogen meat boiling time is, big fire 2min, little fiery 30min.
2. while boiling, chicken meat mushroom adds the impact of comparison product
In mushroom chicken boils, when the addition of mushroom is too much, product peculiar smell is overweight, and the nutrition health-care functions of the very few mushroom of addition can not be guaranteed.Now meat and mushroom are added than being made as respectively 1:1,1:1.5,1:2,1:3.Different disposal is evaluated by subjective appreciation table 2.The results are shown in Table 3.
Table 3 chicken meat mushroom adds the impact of comparison product
| Add ratio | 1:1 | 1:1.5 | 1:2 | 1:3 |
| Average mark | 83.4 | 86.5 | 89.5 | 88.7 |
From result, while adding ratio for 1:1, mushroom local flavor is denseer, covers the fragrance of part pot-stewed chicken meat; While adding ratio for 1:1.5, product special flavour is better, and mushroom local flavor is slightly heavy; Add than being that 1:2 and 1:3 local flavor are best, consider the nutritive value of mushroom, select the larger addition of mushroom.By interpretation of result, determined, best chicken meat mushroom adds than being 1:2.
3. taste modulation result and analysis
According to six kinds of different disposal products in pair test of subjective appreciation table table 2, carry out subjective appreciation, appraisal result is in Table 4.
The different flavouring methods of table 4 affect product
| Modulator approach | Original flavor | Chilli oil | Sesame oil | Starch | Starch chilli oil | Starch sesame oil |
| Average mark | 85.7 | 88.6 | 84.4 | 84.4 | 87.9 | 84.7 |
From result, pungent product and the product of processing with starch chilli oil, outward appearance presents the blush of chilli oil, and color and luster outward appearance is tempting, and taste is best.The purer pungent thickness of product that wherein starch chilli oil is processed, after placing, outward appearance is not as pungent product.Fiber crops taste and add starch sesame oil product, outward appearance presents the light yellow of sesame oil, and color and luster outward appearance is more easily accepted, fiber crops taste is accepted degree difference because of individual taste difference, general acceptance is lower, and wherein starch sesame oil product is compared with thickness, and after placing, outward appearance is not as numb taste product.Original flavor product color outward appearance is better, more easily by the partially light crowd of taste, is accepted.Starch treatment product is thick compared with original flavor, through placing outward appearance not as another five kinds of products.
From analysis result, use chilli oil treatment product, outward appearance mouthfeel is best.Starch and chilli oil treatment product are taken second place.
Claims (2)
1. the production method of an instant halogen mushroom chicken, it is characterized in that: take clear water as benchmark, by following mass fraction, prepare spice: chilli 1 ~ 3%, Chinese prickly ash 0.5 ~ 2%, anise 0.5 ~ 2%, cassia bark 0.5 ~ 2%, tsaoko 0.5 ~ 2%, dried orange peel 0.6 ~ 2%, Radix Glycyrrhizae 0.6 ~ 2%, cloves 0.05 ~ 0.2%; Take clear water as benchmark, by following mass fraction, prepare flavoring: white granulated sugar 1 ~ 3%, refined salt 2 ~ 3%, soy sauce 4 ~ 5%, Shaoxing rice wine 3 ~ 5%, chilli oil 0.2 ~ 2%, sesame oil 0.1 ~ 1%, starch 1 ~ 3%; Concrete steps are as follows:
(1) boiling of long-used soup: the precooking of bittern: add clear water in pot, then add spice, little fire boils 1.5 ~ 2hr, puts into white granulated sugar, refined salt, soy sauce and Shaoxing rice wine, boiling 15 ~ 20min; One halogen: take bittern as benchmark, add 20 ~ 25% chicken leg meat, 10 ~ 12% chicken frame and 10 ~ 12% cock skin in pot, 5 ~ 10min is boiled in big fire, then be adjusted to little fire and boil 30 ~ 40min; Dihalo-: the spice of half is added in the soup juice after a halogen, and 5 ~ 10min is boiled in big fire, then be adjusted to little fire and boil 30 ~ 40min; Three halogen: the spice 1/3 adds in the soup juice after dihalo-, and 5 ~ 10min is boiled in big fire, then be adjusted to little fire and boil 30 ~ 40min; Four halogen: the spice 1/3 adds in the soup juice after three halogen, and 5 ~ 10min is boiled in big fire, then be adjusted to little fire and boil 30 ~ 40min; Five halogen: the spice 1/3 adds in the soup juice after four halogen, and 5 ~ 10min is boiled in big fire, then be adjusted to little fire and boil 30 ~ 40min; After five stew in soy sauces, make long-used soup;
(2) Fresh Grade Breast stew in soy sauce: first put into long-used soup by 1/4～1/3 of spice, take long-used soup as benchmark, the clear water that adds again white granulated sugar 0.5 ~ 1%, refined salt 0.5 ~ 2%, soy sauce 1 ~ 3%, Shaoxing rice wine 1 ~ 3% and 20%, during micro-boiling, put into the Fresh Grade Breast that accounts for long-used soup total amount 40%, first with big fire, boil 2 ~ 10min, then turn little fire and boil 20 ~ 30min;
(3) halogen mushroom chicken: mushroom is cleaned pelletizing, the Fresh Grade Breast pelletizing that step (2) stew in soy sauce is good, pours chicken grain, mushroom grain, long-used soup and clear water in pot into by the weight part ratio of 1:1 ~ 3:4 ~ 5:1 ~ 2, and moderate heat infusion is until soup juice is received dry;
(4) taste modulation: soon receive when dry at step (3) soup juice, at least one that water in chilli oil, sesame oil or starch fluid carried out seasoning.
2. the production method of a kind of instant halogen mushroom chicken according to claim 1, is characterized in that: in described step (4), starch fluid is that starch and clear water are that 1:3 ~ 8 are formulated by weight.
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| CN104187805A (en) * | 2014-07-28 | 2014-12-10 | 宿州市毅飞食品有限公司 | Nutrient assorted bittern vegetables and preparation method thereof |
| CN105266055A (en) * | 2015-11-18 | 2016-01-27 | 合肥杠岗香食品有限公司 | Lentinus edodes-chicken dish bag |
| CN106262786A (en) * | 2016-08-17 | 2017-01-04 | 胡平 | A kind of stew in soy sauce Lentinus Edodes and preparation method thereof |
| CN106261876A (en) * | 2016-08-18 | 2017-01-04 | 姜敏 | A kind of stew in soy sauce Carnis Gallus domesticus and preparation method thereof |
| CN106490501A (en) * | 2016-10-10 | 2017-03-15 | 河北乐寿食品有限公司 | A kind of processing method of sauced duck meat |
| CN108552488A (en) * | 2018-04-23 | 2018-09-21 | 林晓玲 | The preparation method and products thereof of instant Fresh Grade Breast |
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| CN102429246A (en) * | 2011-10-21 | 2012-05-02 | 壶关县南河郭虎肉制品有限公司 | Whole pot-stewed chicken and preparation method thereof |
| CN103099237A (en) * | 2012-12-03 | 2013-05-15 | 安徽光正食品有限公司 | Method for processing mushroom-flavor chicken and mushroom-flavor chicken |
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Patent Citations (3)
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| CN101322562A (en) * | 2008-07-24 | 2008-12-17 | 中国肉类食品综合研究中心 | Local flavor curing method of sauced meat |
| CN102429246A (en) * | 2011-10-21 | 2012-05-02 | 壶关县南河郭虎肉制品有限公司 | Whole pot-stewed chicken and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104187805A (en) * | 2014-07-28 | 2014-12-10 | 宿州市毅飞食品有限公司 | Nutrient assorted bittern vegetables and preparation method thereof |
| CN105266055A (en) * | 2015-11-18 | 2016-01-27 | 合肥杠岗香食品有限公司 | Lentinus edodes-chicken dish bag |
| CN106262786A (en) * | 2016-08-17 | 2017-01-04 | 胡平 | A kind of stew in soy sauce Lentinus Edodes and preparation method thereof |
| CN106261876A (en) * | 2016-08-18 | 2017-01-04 | 姜敏 | A kind of stew in soy sauce Carnis Gallus domesticus and preparation method thereof |
| CN106490501A (en) * | 2016-10-10 | 2017-03-15 | 河北乐寿食品有限公司 | A kind of processing method of sauced duck meat |
| CN108552488A (en) * | 2018-04-23 | 2018-09-21 | 林晓玲 | The preparation method and products thereof of instant Fresh Grade Breast |
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