CN103976324A - Rattan pepper-flavor quick-frozen chicken breast seasoning formula and using method thereof - Google Patents
Rattan pepper-flavor quick-frozen chicken breast seasoning formula and using method thereof Download PDFInfo
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- CN103976324A CN103976324A CN201410238219.5A CN201410238219A CN103976324A CN 103976324 A CN103976324 A CN 103976324A CN 201410238219 A CN201410238219 A CN 201410238219A CN 103976324 A CN103976324 A CN 103976324A
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Classifications
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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
- 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
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a rattan pepper-flavor quick-frozen chicken breast seasoning formula and a using method thereof. The seasoning formula comprises the following components by weight percent: 10%-30% of water, 1%-3% of isolated soybean protein, 0.5%-3% of starch, 1%-2% of edible salt, 0.5%-1.5% of white granulated sugar, 0.1%-1% of fermented soya bean powder, 0.1%-1% of glucose, 0.1%-1% of sodium glutamate, 0.1%-0.5% of sodium bicarbonate, 0.1%-0.4% of composite phosphate, 0.02%-0.2% of edible essence and 0.02%-3% of spice. The using method is as follows: using the seasoning formula to prepare a quick-frozen chicken breast product with better mouthfeel. By combining the medicated food materials such as rattan pepper, and the like, the chicken breast has refreshing and thick spicy flavor and is free of acor of the chicken breast, so that the meat is improved better on water binding capacity and meat tendering, and therefore, problems that the chicken breast is acerb in aftertaste, hard in meat, and not good in mouthfeel are solved.
Description
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Technical field
The present invention relates to a kind of formula and preparation method of quick-frozen conditioning food, be specifically related to a kind of quick-frozen Fresh Grade Breast seasoning formula and using method thereof of rattan green pepper local flavor.
Background technology
Fresh Grade Breast is nutritious, and wherein protein content is very high, and every 100g Fresh Grade Breast is containing protein 19.4g.Fat content is very low suitable with shrimp, the crab etc. of aquatic product, in every 100g Fresh Grade Breast, contains fatty 5g.In addition, the content of phospholipid in Fresh Grade Breast is higher, and every 100g meat contains 14 milligrams of phosphatidase 12s, and phosphatide is one of important sources of growing of human body, and therefore, Fresh Grade Breast has preferably nutritive value.
But because the palatability of Fresh Grade Breast is poor, its meat institutional framework after shortening is sent out bavin, hardened, aftertaste has a little sour and astringent.Fresh Grade Breast goods in quick-frozen conditioning product, product special flavour concentrates on fragrant peppery, cumin, black green pepper taste, and the taste of product is relatively dull, and for years on end consumer of making has formed sense of taste fatigue to this series products.Make compatriots can not show a candle to other meat to the favorable rating of Fresh Grade Breast, greatly affected the economic worth of utilizing of Fresh Grade Breast.
In ancient Chinese medical science treasured book Compendium of Material Medica, record: rattan green pepper has food digesting stomach fortifying, cold removing toxic substances, the active effect of scattered silt improve a poor appetite, fall apart.Utilize the scientific and reasonable composite of rattan green pepper and other spice, in conjunction with vacuum and low temperature tumbling technology, make various herbal cuisine food materials can be fast effectively uniformly penetrating in musculature, after heating shortening, the taste of product is salubrious, spicy hot is strong, aftertaste is long, and the intrinsic sour and astringent of former Fresh Grade Breast lost to the greatest extent in old the five tastes are assorted.
Research shows: the ph value of Fresh Grade Breast, between 4～6, belongs to middle acid substance.Chicken is in the time that ph value is tending towards neutrality, and its water imbibition just can strengthen.Though phosphate be alkalescence because of in quick-frozen conditioning food, be limit the quantity additive, its addition deficiency is so that meat reaches neutral, therefore add certain sodium acid carbonate to regulate the ph value of meat, add a certain amount of glucose can reach the effect that the astringent taste of sodium acid carbonate is hidden simultaneously.Facts have proved, the primary and secondary order that affects chest muscle protein gel water-retaining property factor in the application aspect raising muscle protein water-retaining property and gel strength is: sodium pyrophosphate > sodium phosphate trimer > calgon, the order that affects das Beinfleisch protein gel water-retaining property factor is: calgon > sodium pyrophosphate > sodium phosphate trimer.So Fresh Grade Breast is improved to the retentiveness of meat to the composite phosphate of employing chicken leg meat and the tender degree of increase meat is unreasonable and unscientific.There is obvious complementation and increase effect doubly by adopting the composite feature for Fresh Grade Breast meat of several phosphate science, having reached after interpolation, making the retentiveness of meat and tender degree be able to obvious raising.
Summary of the invention
The technical issues that need to address of the present invention are just to overcome the defect of prior art, a kind of quick-frozen Fresh Grade Breast seasoning formula and using method thereof of rattan green pepper local flavor are provided, utilize the herbal cuisine food materials such as rattan green pepper perfectly to combine, make Fresh Grade Breast product produce salubrious thick and heavy spicy hot, remove the sour and astringent of Fresh Grade Breast, utilize the application of the composite and sodium acid carbonate of various phosphate science, combine for the specific meat of Fresh Grade Breast, improve the ph value of meat, make meat in the tenderization of retentiveness and meat, obtain good improvement, give Fresh Grade Breast dense salubrious spicy hot, solve the sour and astringent and meat of Fresh Grade Breast aftertaste hardens simultaneously, send out bavin, the problem that mouthfeel is not good.
For addressing the above problem, the present invention adopts technical scheme to be:
A kind of quick-frozen Fresh Grade Breast seasoning formula of rattan green pepper local flavor, this seasoning formula is rattan green pepper local flavor, described seasoning formula comprises following component, account for respectively the percentage calculation of Fresh Grade Breast material quality taking each component: water is 10～30%, soybean protein isolate is 1～3%, starch is 0.5～3%, edible salt 1～2%, white granulated sugar 0.5～1.5%, fermented soya bean powder is 0.1～1%, glucose is 0.1～1%, sodium glutamate is 0.1～1%, and sodium acid carbonate is 0.1～0.5%, and composite phosphate is 0.1～0.4%, flavoring essence is 0.02～0.2%, and spice is 0.02～3%.
Flavoring essence is the mixture of chicken extract and bovine bone powder.Wherein in flavoring essence, chicken extract accounts for 30%～40% of flavoring essence gross mass, and bovine bone powder accounts for 60%～70% of flavoring essence gross mass.
Spice is three kinds or three kinds of above mixtures in chilli powder, zanthoxylum powder, rattan green pepper powder, ground nutmeg, ground cinnamon.What rattan green pepper powder was spice must contain component, because seasoning of the present invention formula is for rattan green pepper local flavor, so rattan green pepper is to contain component.And rattan green pepper has food digesting stomach fortifying, improve a poor appetite, fall apart cold removing toxic substances, the active effect of scattered silt, has certain health-care efficacy.Meanwhile, utilize the composite of rattan green pepper and other spice, in conjunction with vacuum and low temperature tumbling technology, make that taste after Fresh Grade Breast product cooked is salubrious, spicy hot is strong, aftertaste is long, the intrinsic sour and astringent disappearance in former Fresh Grade Breast, makes Fresh Grade Breast have preferably mouthfeel.
Composite phosphate is the mixture of sodium pyrophosphate, sodium phosphate trimer, three kinds of materials of calgon.The compound phosphoric acid salt pair of three kinds of material compositions improves the meat retentiveness of Fresh Grade Breast and the tender degree of increase meat has preferably effect.In composite phosphate, the mass ratio of sodium pyrophosphate, sodium phosphate trimer, three kinds of components of calgon is (2～4): (5～7): (3～6).This ratio can make Fresh Grade Breast have the preferably tender degree of meat retentiveness and meat, has promoted the meat taste of Fresh Grade Breast product.
Use quick-frozen Fresh Grade Breast seasoning formula to prepare the method for Fresh Grade Breast, the method comprises the following steps:
(1) raw material thaws: thaw freezing to savor in the defrozing silo that Fresh Grade Breast raw material is positioned over 2～4 DEG C, the Fresh Grade Breast material temperature after thawing is controlled between 2～4 DEG C, and the Fresh Grade Breast raw material after thawing must thaw fully, must not have partial freezing; Fresh Grade Breast raw material after thawing can carry out follow-up process of manufacture, if it is insufficient to thaw, can make the flavoring in seasoning formula in following process process effectively enter in Fresh Grade Breast, has reduced the mouthfeel effect of Fresh Grade Breast product.
(2) raw material correction of the flank shape: along the fiber train of thought of meat, Fresh Grade Breast is accomplished to long 8～12cm, wide 1～1.5cm, what thickness was 0.5～1.2cm is rectangular; Reject extravasated blood and os osseum, cartilage and impurity; Raw material after correction of the flank shape is collected fast in the refrigerator that is positioned over 0～4 DEG C for depositing and weighing; Reject the quality that extravasated blood and os osseum, cartilage and impurity can ensure Fresh Grade Breast product, by slitting Fresh Grade Breast the carrying out of being convenient to following process, also improved the contact area of Fresh Grade Breast and seasoning recipe ingredient, can guarantee in the efficient infiltration of seasoning formula Fresh Grade Breast.
(3) baste preparation: the Fresh Grade Breast raw material net weight after statistics correction of the flank shape; Weigh each component of seasoning formula according to Fresh Grade Breast material quality according to the fill a prescription ratio of each component of seasoning; All seasoning recipe ingredients after weighing are placed in beater tub and are fully mixed with load weighted frozen water; Mixed baste must not have caking, and mixed feed temperature is controlled between 0～2 DEG C; Seasoning formula, for liquid, has kept the uniformity of each component in seasoning formula, after seasoning formula is contacted with Fresh Grade Breast raw material, keeps each component of flavoring to mix with the full and uniform of Fresh Grade Breast raw material.
(4) vacuum tumbling: pour in vacuum tumbler weighing stand-by Fresh Grade Breast raw material, then the good feed liquid of proportioning is poured in vacuum tumbler, the lid that covers vacuum tumbler carries out vacuum tumbling process; The setup parameter of tumbler is: vacuum 0.08MPa, and tumbling time 90min, temperature is 0～4 DEG C; Vacuum tumbling process is that all components in seasoning formula can infiltrate in Fresh Grade Breast raw material evenly and rapidly, is that each position of Fresh Grade Breast product all has preferably mouthfeel and the sense of taste.
(5) pickled leaving standstill: the Fresh Grade Breast raw material after tumbling is poured in stainless steel trolley and cover lid, stainless steel trolley is placed in to pickled leaving standstill in 0～4 DEG C pickled, time of repose is 8～12 hours, during pickled leaving standstill, every 4 hours, Fresh Grade Breast raw material is stirred once up and down; Pickled leaving standstill makes all components of seasoning formula can more comprehensively evenly infiltrate Fresh Grade Breast.
(6) bottoming powder: the configuration proportion of end powder is by percentage to the quality: wheaten starch 40%, farina 30%, tapioca 30%, fully mixes above-mentioned starch; Fresh Grade Breast raw material after end powder and pickled leaving standstill is poured in tumbler, mixed 5～10min and fully mix, must not have caking to produce; The addition of end powder be pickled leave standstill after Fresh Grade Breast raw material weight 3%; The operation of bottoming powder makes end powder can be attached to Fresh Grade Breast surface.
(7) wrap up in slurries: preparation starch, is calculated as with the part by weight of each component: wheaten starch 40%, cornstarch 10%, farina 40%, tapioca 9%, sodium acid carbonate 0.25%, salt 0.75%; After being weighed, said components is fully mixed and made into starch; Starch and water stir by the part by weight of 1:1.5;
The stirring means of starch and water is: after first the frozen water of 0～2 DEG C being weighed, pour in the agitator of agitator, then start agitator and stir, more load weighted starch is slowly poured in agitator and fully mixed; The temperature of mixed slurries is controlled at below 6 DEG C, and the natural fall time that the slurries after stirring use Ping Shi viscosimeter to measure dynamic viscosity is 17～19 seconds;
10% of Fresh Grade Breast raw material weight by the slurries that prepare after by bottoming powder adds in tumbler, by Fresh Grade Breast raw material and slurries mixing tumbling 10～15min, makes slurries be evenly distributed in Fresh Grade Breast surface; Slurries and starch are attached to Fresh Grade Breast raw material surface uniformly.
(8) wrap up in crumbs: the Fresh Grade Breast raw material of wrapping up in after slurries is taken out in tumbler, add and wrap up in bits machine, crumbs are bonded on Fresh Grade Breast raw material surface equably, must not reveal meat; Reveal the part of meat and need to again mend bits operation; The wet bits of production period sift out and remove with screen cloth with the part of caking;
(9) quick-frozen: the Fresh Grade Breast raw material of wrapping up in after bits is placed in quick-frozen dish, and Fresh Grade Breast raw material must not be overlapping; The Temperature Setting of instant freezer is at-30 DEG C to-40 DEG C; After quick-frozen operation to the package centre temperature of Fresh Grade Breast product below-18 DEG C; Quick-frozen operation, by Fresh Grade Breast product snap frozen, is convenient to the carrying out of next step package handling.
(10) pack weighs: the Fresh Grade Breast product after quick-frozen is put into packaging bag, and every bag of product net weight is 300～305g;
(11) heat-sealing: adopt continuous sealer that packaging bag is sealed;
(12) metal detection: the Fresh Grade Breast product after using metal detector to packaging carries out metal detection; The sensitivity of metal detector is set in: Fe Φ 1.2mm, Sus Φ 2.0mm; Sensitivity to metal detector per hour is confirmed; Metal detection can effectively detect in Fresh Grade Breast product whether be mixed with metal sundries, avoids like this sneaking in Fresh Grade Breast product because of dropping of the metal parts in production equipment, causes product quality problem.
(13) vanning: every case packs 30 bags of Fresh Grade Breast products into;
(14) warehouse-in keeping: the product after vanning is-18 DEG C～-25 DEG C at warehouse for finished product storage temperature;
(15) examination and test of products: the product after packaging is inspected by random samples.
In this preparation method's production process, all production equipments and storage temperature be operation at low temperatures all, freezing preservation, and operation workshop is provided with ultraviolet-sterilization equipment, guarantee that microbial contamination and food spoilage can not occur Fresh Grade Breast product, guaranteed preferably quality and mouthfeel of Fresh Grade Breast product.
Major Nutrient composition index through inspection Fresh Grade Breast product is: energy accounts for 12%, and protein accounts for 24%, and fat accounts for 18%, carbohydrate 7%, and sodium accounts for 18%.
Through destructive test test, this shelf life of products is 12 months.
Advantage of the present invention and beneficial effect are:
The quick-frozen Fresh Grade Breast seasoning formula of rattan green pepper local flavor of the present invention, utilizes rattan green pepper and other herbal cuisine food materials perfectly to combine, and makes Fresh Grade Breast product produce salubrious thick and heavy spicy hot, removes the sour and astringent mouthfeel of Fresh Grade Breast, has promoted mouthfeel and the quality of Fresh Grade Breast product;
The quick-frozen Fresh Grade Breast seasoning formula of rattan green pepper local flavor of the present invention, utilize the application of three kinds of phosphatic composite and sodium acid carbonates, combine for the specific meat of Fresh Grade Breast, improved the ph value of Fresh Grade Breast meat, make meat in the tenderization of retentiveness and meat, obtain good improvement;
The quick-frozen Fresh Grade Breast seasoning formula of rattan green pepper local flavor of the present invention, gives Fresh Grade Breast dense salubrious spicy hot, has solved that Fresh Grade Breast aftertaste is sour and astringent and meat hardens, send out bavin, the not good problem of mouthfeel simultaneously;
The using method of the quick-frozen Fresh Grade Breast seasoning formula of rattan green pepper local flavor of the present invention, under low temperature environment, efficiently carry out the processing of Fresh Grade Breast, make, in the immersion Fresh Grade Breast raw material of each component uniform high-efficiency of seasoning formula, to have guaranteed preferably mouthfeel and quality of Fresh Grade Breast product through vacuum tumbling and pickled standing technique;
The using method of the quick-frozen Fresh Grade Breast seasoning formula of rattan green pepper local flavor of the present invention, simple to operate efficient, can utilize automatic production line to carry out High-efficient Production, there is larger dissemination and productivity effect preferably.
Brief description of the drawings
Fig. 1 is that the present invention uses quick-frozen Fresh Grade Breast seasoning formula to prepare the method flow diagram of Fresh Grade Breast.
Detailed description of the invention
The following example will further illustrate the present invention.
embodiment 1
It is a kind of quick-frozen Fresh Grade Breast seasoning formula of rattan green pepper local flavor that the present invention adopts technical scheme, this seasoning formula is rattan green pepper local flavor, described seasoning formula comprises following component, account for respectively the percentage calculation of Fresh Grade Breast material quality taking each component: water is 20%, soybean protein isolate is 2%, starch is 2%, edible salt 1.5%, white granulated sugar 1%, fermented soya bean powder is 0.6%, glucose is 0.5%, sodium glutamate is 0.45%, and sodium acid carbonate is 0.35%, and composite phosphate is 0.38%, flavoring essence is 0.12%, and spice is 2.2%.
Composite phosphate is the mixture of sodium pyrophosphate, sodium phosphate trimer, three kinds of materials of calgon.Wherein the content of calgon is 0.13% of Fresh Grade Breast material quality, and the content of sodium phosphate trimer is 0.18% of Fresh Grade Breast material quality, and the content of sodium pyrophosphate is 0.07% of Fresh Grade Breast material quality.
Flavoring essence is the mixture of chicken extract and bovine bone powder, and wherein the content of chicken extract is 0.05% of Fresh Grade Breast material quality, and the content of bovine bone powder is 0.07% of Fresh Grade Breast material quality.
Spice is the mixture of chilli powder, rattan green pepper powder, ground nutmeg, ground cinnamon.The content of rattan green pepper powder is 0.88% of Fresh Grade Breast material quality, and the content of chilli powder is 0.79% of Fresh Grade Breast material quality, and the content of nutmeg powder is 0.2% of Fresh Grade Breast material quality, and the content of ground cinnamon is 0.33% of Fresh Grade Breast material quality.
embodiment 2
On the basis of embodiment 1, in order to improve the seasoning effect of seasoning formula, a kind of quick-frozen Fresh Grade Breast seasoning formula of rattan green pepper local flavor, seasoning formula comprises following component, accounts for respectively the percentage calculation of Fresh Grade Breast material quality: water is 10% taking each component, and soybean protein isolate is 3%, starch is 3%, edible salt 2%, white granulated sugar 1.5%, fermented soya bean powder is 1%, and glucose is 1%, and sodium glutamate is 1%, sodium acid carbonate is 0.5%, composite phosphate is 0.4%, and flavoring essence is 0.2%, and spice is 3%.
Composite phosphate is the mixture of sodium pyrophosphate, sodium phosphate trimer, three kinds of materials of calgon.Wherein the content of calgon is 0.13% of Fresh Grade Breast material quality, and the content of sodium phosphate trimer is 0.18% of Fresh Grade Breast material quality, and the content of sodium pyrophosphate is 0.09% of Fresh Grade Breast material quality;
Flavoring essence is the mixture of chicken extract and bovine bone powder, and wherein the content of chicken extract is 0.08% of Fresh Grade Breast material quality, and the content of bovine bone powder is 0.12% of Fresh Grade Breast material quality.
Spice is the mixture of chilli powder, zanthoxylum powder, rattan green pepper powder, ground nutmeg, ground cinnamon.The content of rattan green pepper powder is 0.95% of Fresh Grade Breast material quality, the content of zanthoxylum powder is 0.48% of Fresh Grade Breast material quality, the content of chilli powder is 0.88% of Fresh Grade Breast material quality, the content of nutmeg powder is 0.23% of Fresh Grade Breast material quality, and the content of ground cinnamon is 0.46% of Fresh Grade Breast material quality.
Other parts are identical with embodiment 1.
embodiment 3
On the basis of embodiment 2, the present invention, in order further to improve the seasoning effect of seasoning formula, improves the mouthfeel of Fresh Grade Breast product, and preferably embodiment also has,
A kind of quick-frozen Fresh Grade Breast seasoning formula of rattan green pepper local flavor, this seasoning formula is rattan green pepper local flavor, described seasoning formula comprises following component, account for respectively the percentage calculation of Fresh Grade Breast material quality taking each component: water is 30%, soybean protein isolate is 1%, and starch is 0.5%, edible salt 1%, white granulated sugar 0.5%, fermented soya bean powder is 0.1%, glucose is 0.1%, sodium glutamate is 0.1%, and sodium acid carbonate is 0.1%, and composite phosphate is 0.1%, flavoring essence is 0.02%, and spice is 0.02%.
Composite phosphate is the mixture of sodium pyrophosphate, sodium phosphate trimer, three kinds of materials of calgon.Wherein the content of calgon is 0.03% of Fresh Grade Breast material quality, and the content of sodium phosphate trimer is 0.04% of Fresh Grade Breast material quality, and the content of sodium pyrophosphate is 0.03% of Fresh Grade Breast material quality.
Flavoring essence is the mixture of chicken extract and bovine bone powder, and wherein the content of chicken extract is 0.01% of Fresh Grade Breast material quality, and the content of bovine bone powder is 0.01% of Fresh Grade Breast material quality.
Spice is the mixture of chilli powder, zanthoxylum powder, rattan green pepper powder.The content of rattan green pepper powder is 0.008% of Fresh Grade Breast material quality, and the content of zanthoxylum powder is 0.008% of Fresh Grade Breast material quality, and the content of chilli powder is 0.004% of Fresh Grade Breast material quality.
Other parts are identical with embodiment 2.
embodiment 4
A using method for the quick-frozen Fresh Grade Breast seasoning formula of rattan green pepper local flavor, this using method is used the quick-frozen Fresh Grade Breast of seasoning formula preparation rattan green pepper local flavor, and this using method comprises the following steps:
(1) raw material thaws: thaw freezing to savor in the defrozing silo that Fresh Grade Breast raw material is positioned over 2 DEG C, the Fresh Grade Breast material temperature after thawing is controlled at 2 DEG C, and the Fresh Grade Breast raw material after thawing must thaw fully, must not have partial freezing;
(2) raw material correction of the flank shape: along the fiber train of thought of meat, Fresh Grade Breast is accomplished to long 8cm, wide 1cm, what thickness was 0.5cm is rectangular; Reject extravasated blood and os osseum, cartilage and impurity; Raw material after correction of the flank shape is collected fast in the refrigerator that is positioned over 0 DEG C for depositing and weighing;
(3) baste preparation: the raw material net weight after statistics correction of the flank shape; Weigh each component of seasoning formula according to ratio described in embodiment 1 according to material quality; The component of all seasoning formulas after weighing is placed in beater tub and is fully mixed with load weighted frozen water; Mixed baste must not have caking, and mixed feed temperature is controlled at 0 DEG C;
(4) vacuum tumbling: pour in vacuum tumbler weighing stand-by Fresh Grade Breast raw material, then the good feed liquid of proportioning is poured in vacuum tumbler, the lid that covers vacuum tumbler carries out vacuum tumbling process; The setup parameter of tumbler is: vacuum 0.08MPa, tumbling time 90min;
(5) pickled leaving standstill: the Fresh Grade Breast raw material after tumbling is poured in stainless steel trolley and cover lid, stainless steel trolley is placed in to pickled leaving standstill in 0 DEG C pickled, time of repose is 8 hours, during pickled leaving standstill, every 4 hours, Fresh Grade Breast raw material is stirred once up and down;
(6) bottoming powder: the configuration proportion of end powder is by percentage to the quality: wheaten starch 40%, farina 30%, tapioca 30%, fully mixes above-mentioned starch; Fresh Grade Breast raw material after end powder and pickled leaving standstill is poured in tumbler, mixed 5min and fully mix, must not have caking to produce; The addition of end powder be pickled leave standstill after Fresh Grade Breast raw material weight 3%;
(7) wrap up in slurries: preparation starch, is calculated as with the part by weight of each component: wheaten starch 40%, cornstarch 10%, farina 40%, tapioca 9%, sodium acid carbonate 0.25%, salt 0.75%; After being weighed, said components is fully mixed and made into starch; Starch and water stir by the part by weight of 1:1.5;
The stirring means of starch and water is: after first the frozen water of 0 DEG C being weighed, pour in the agitator of agitator, then start agitator and stir, more load weighted starch is slowly poured in agitator and fully mixed; The temperature of mixed slurries is controlled at below 6 DEG C, and the natural fall time that the slurries after stirring use Ping Shi viscosimeter to measure dynamic viscosity is 17 seconds;
10% of Fresh Grade Breast raw material weight by the slurries that prepare after by bottoming powder adds in tumbler, by Fresh Grade Breast raw material and slurries mixing tumbling 10min, makes slurries be evenly distributed in Fresh Grade Breast surface;
(8) wrap up in crumbs: the Fresh Grade Breast raw material of wrapping up in after slurries is taken out in tumbler, add and wrap up in bits machine, crumbs are bonded on Fresh Grade Breast raw material surface equably, must not reveal meat; Reveal the part of meat and need to again mend bits operation; The wet bits of production period sift out and remove with screen cloth with the part of caking;
(9) quick-frozen: the Fresh Grade Breast raw material of wrapping up in after bits is placed in quick-frozen dish, and Fresh Grade Breast raw material must not be overlapping; The Temperature Setting of instant freezer is at-30 DEG C; After quick-frozen operation to the package centre temperature of Fresh Grade Breast product at-18 DEG C;
(10) pack weighs: the Fresh Grade Breast product after quick-frozen is put into packaging bag, and every bag of product net weight is 300～305g;
(11) heat-sealing: adopt continuous sealer that packaging bag is sealed;
(12) metal detection: the Fresh Grade Breast product after using metal detector to packaging carries out metal detection; The sensitivity of metal detector is set in: Fe Φ 1.2mm, Sus Φ 2.0mm; Sensitivity to metal detector per hour is confirmed;
(13) vanning: every case packs 30 bags of Fresh Grade Breast products into;
(14) warehouse-in keeping: the product after vanning is-18 DEG C DEG C at warehouse for finished product storage temperature;
(15) examination and test of products: the product after packaging is inspected by random samples.
embodiment 5
A using method for the quick-frozen Fresh Grade Breast seasoning formula of rattan green pepper local flavor, this using method is used the quick-frozen Fresh Grade Breast of seasoning formula preparation rattan green pepper local flavor, and this using method comprises the following steps:
(1) raw material thaws: thaw freezing to savor in the defrozing silo that Fresh Grade Breast raw material is positioned over 4 DEG C, the Fresh Grade Breast material temperature after thawing is controlled between 4 DEG C, and the Fresh Grade Breast raw material after thawing must thaw fully, must not have partial freezing;
(2) raw material correction of the flank shape: along the fiber train of thought of meat, Fresh Grade Breast is accomplished to long 12cm, wide 1.5cm, what thickness was 1.2cm is rectangular; Reject extravasated blood and os osseum, cartilage and impurity; Raw material after correction of the flank shape is collected fast in the refrigerator that is positioned over 4 DEG C for depositing and weighing;
(3) baste preparation: the raw material net weight after statistics correction of the flank shape; Weigh each component of seasoning formula according to ratio described in embodiment 3 according to material quality; The component of all seasoning formulas after weighing is placed in beater tub and is fully mixed with load weighted frozen water; Mixed baste must not have caking, and mixed feed temperature is controlled at 2 DEG C;
(4) vacuum tumbling: pour in vacuum tumbler weighing stand-by Fresh Grade Breast raw material, then the good feed liquid of proportioning is poured in vacuum tumbler, the lid that covers vacuum tumbler carries out vacuum tumbling process; The setup parameter of tumbler is: vacuum 0.08MPa, tumbling time 90min;
(5) pickled leaving standstill: the Fresh Grade Breast raw material after tumbling is poured in stainless steel trolley and cover lid, stainless steel trolley is placed in to pickled leaving standstill in 4 DEG C pickled, time of repose is 12 hours, during pickled leaving standstill, every 4 hours, Fresh Grade Breast raw material is stirred once up and down;
(6) bottoming powder: the configuration proportion of end powder is by percentage to the quality: wheaten starch 40%, farina 30%, tapioca 30%, fully mixes above-mentioned starch; Fresh Grade Breast raw material after end powder and pickled leaving standstill is poured in tumbler, mixed 10min and fully mix, must not have caking to produce; The addition of end powder be pickled leave standstill after Fresh Grade Breast raw material weight 3%;
(7) wrap up in slurries: preparation starch, is calculated as with the part by weight of each component: wheaten starch 40%, cornstarch 10%, farina 40%, tapioca 9%, sodium acid carbonate 0.25%, salt 0.75%; After being weighed, said components is fully mixed and made into starch; Starch and water stir by the part by weight of 1:1.5;
The stirring means of starch and water is: after first the frozen water of 2 DEG C being weighed, pour in the agitator of agitator, then start agitator and stir, more load weighted starch is slowly poured in agitator and fully mixed; The temperature of mixed slurries is controlled at below 6 DEG C, and the natural fall time that the slurries after stirring use Ping Shi viscosimeter to measure dynamic viscosity is 19 seconds;
10% of Fresh Grade Breast raw material weight by the slurries that prepare after by bottoming powder adds in tumbler, by Fresh Grade Breast raw material and slurries mixing tumbling 15min, makes slurries be evenly distributed in Fresh Grade Breast surface;
(8) wrap up in crumbs: the Fresh Grade Breast raw material of wrapping up in after slurries is taken out in tumbler, add and wrap up in bits machine, crumbs are bonded on Fresh Grade Breast raw material surface equably, must not reveal meat; Reveal the part of meat and need to again mend bits operation; The wet bits of production period sift out and remove with screen cloth with the part of caking;
(9) quick-frozen: the Fresh Grade Breast raw material of wrapping up in after bits is placed in quick-frozen dish, and Fresh Grade Breast raw material must not be overlapping; The Temperature Setting of instant freezer is at-40 DEG C; After quick-frozen operation to the package centre temperature of Fresh Grade Breast product at-15 DEG C;
(10) pack weighs: the Fresh Grade Breast product after quick-frozen is put into packaging bag, and every bag of product net weight is 300～305g;
(11) heat-sealing: adopt continuous sealer that packaging bag is sealed;
(12) metal detection: the Fresh Grade Breast product after using metal detector to packaging carries out metal detection; The sensitivity of metal detector is set in: Fe Φ 1.2mm, Sus Φ 2.0mm; Sensitivity to metal detector per hour is confirmed;
(13) vanning: every case packs 30 bags of Fresh Grade Breast products into;
(14) warehouse-in keeping: the product after vanning is-25 DEG C at warehouse for finished product storage temperature;
(15) examination and test of products: the product after packaging is inspected by random samples.
Finally it should be noted that: obviously, above-described embodiment is only for example of the present invention is clearly described, and the not restriction to embodiment.For those of ordinary skill in the field, can also make other changes in different forms on the basis of the above description.Here without also giving exhaustive to all embodiments.And the apparent variation of being amplified out thus or variation are still among protection scope of the present invention.
Claims (5)
1. the quick-frozen Fresh Grade Breast seasoning of rattan green pepper local flavor formula, it is characterized in that, this seasoning formula is rattan green pepper local flavor, described seasoning formula comprises following component, account for respectively the percentage calculation of Fresh Grade Breast material quality taking each component: water is 10～30%, soybean protein isolate is 1～3%, starch is 0.5～3%, edible salt 1～2%, white granulated sugar 0.5～1.5%, fermented soya bean powder is 0.1～1%, glucose is 0.1～1%, sodium glutamate is 0.1～1%, sodium acid carbonate is 0.1～0.5%, composite phosphate is 0.1～0.4%, flavoring essence is 0.02～0.2%, spice is 0.02～3%.
2. the quick-frozen Fresh Grade Breast seasoning of rattan green pepper local flavor as claimed in claim 1 formula, is characterized in that, flavoring essence is the mixture of chicken extract and bovine bone powder.
3. the quick-frozen Fresh Grade Breast seasoning of rattan green pepper local flavor as claimed in claim 2 formula, is characterized in that, spice is three kinds or three kinds of above mixtures in chilli powder, zanthoxylum powder, rattan green pepper powder, ground nutmeg, ground cinnamon.
4. the quick-frozen Fresh Grade Breast seasoning of rattan green pepper local flavor as claimed in claim 3 formula, is characterized in that, composite phosphate is the mixture of sodium pyrophosphate, sodium phosphate trimer, three kinds of materials of calgon.
5. a using method for the quick-frozen Fresh Grade Breast seasoning of rattan green pepper local flavor claimed in claim 1 formula, is characterized in that, this using method is used the quick-frozen Fresh Grade Breast of seasoning formula preparation rattan green pepper local flavor, and this using method comprises the following steps:
(1) raw material thaws: thaw freezing to savor in the defrozing silo that Fresh Grade Breast raw material is positioned over 2～4 DEG C, the Fresh Grade Breast material temperature after thawing is controlled between 2～4 DEG C, and the Fresh Grade Breast raw material after thawing must thaw fully, must not have partial freezing;
(2) raw material correction of the flank shape: along the fiber train of thought of meat, Fresh Grade Breast is accomplished to long 8～12cm, wide 1～1.5cm, what thickness was 0.5～1.2cm is rectangular; Reject extravasated blood and os osseum, cartilage and impurity; Raw material after correction of the flank shape is collected fast in the refrigerator that is positioned over 0～4 DEG C for depositing and weighing;
(3) baste preparation: the raw material net weight after statistics correction of the flank shape; Weigh each component of seasoning formula according to ratio described in claim 1 according to material quality; The component of all seasoning formulas after weighing is placed in beater tub and is fully mixed with load weighted frozen water; Mixed baste must not have caking, and mixed feed temperature is controlled between 0～2 DEG C;
(4) vacuum tumbling: pour in vacuum tumbler weighing stand-by Fresh Grade Breast raw material, then the good feed liquid of proportioning is poured in vacuum tumbler, the lid that covers vacuum tumbler carries out vacuum tumbling process; The setup parameter of tumbler is: vacuum 0.08MPa, tumbling time 90min;
(5) pickled leaving standstill: the Fresh Grade Breast raw material after tumbling is poured in stainless steel trolley and cover lid, stainless steel trolley is placed in to pickled leaving standstill in 0～4 DEG C pickled, time of repose is 8～12 hours, during pickled leaving standstill, every 4 hours, Fresh Grade Breast raw material is stirred once up and down;
(6) bottoming powder: the configuration proportion of end powder is by percentage to the quality: wheaten starch 40%, farina 30%, tapioca 30%, fully mixes above-mentioned starch; Fresh Grade Breast raw material after end powder and pickled leaving standstill is poured in tumbler, mixed 5～10min and fully mix, must not have caking to produce; The addition of end powder be pickled leave standstill after Fresh Grade Breast raw material weight 3%;
(7) wrap up in slurries: preparation starch, is calculated as with the part by weight of each component: wheaten starch 40%, cornstarch 10%, farina 40%, tapioca 9%, sodium acid carbonate 0.25%, salt 0.75%; After being weighed, said components is fully mixed and made into starch; Starch and water stir by the part by weight of 1:1.5;
The stirring means of starch and water is: after first the frozen water of 0～2 DEG C being weighed, pour in the agitator of agitator, then start agitator and stir, more load weighted starch is slowly poured in agitator and fully mixed; The temperature of mixed slurries is controlled at below 6 DEG C, and the natural fall time that the slurries after stirring use Ping Shi viscosimeter to measure dynamic viscosity is 17～19 seconds;
10% of Fresh Grade Breast raw material weight by the slurries that prepare after by bottoming powder adds in tumbler, by Fresh Grade Breast raw material and slurries mixing tumbling 10～15min, makes slurries be evenly distributed in Fresh Grade Breast surface;
(8) wrap up in crumbs: the Fresh Grade Breast raw material of wrapping up in after slurries is taken out in tumbler, add and wrap up in bits machine, crumbs are bonded on Fresh Grade Breast raw material surface equably, must not reveal meat; Reveal the part of meat and need to again mend bits operation; The wet bits of production period sift out and remove with screen cloth with the part of caking;
(9) quick-frozen: the Fresh Grade Breast raw material of wrapping up in after bits is placed in quick-frozen dish, and Fresh Grade Breast raw material must not be overlapping; The Temperature Setting of instant freezer is at-30 DEG C to-40 DEG C; After quick-frozen operation to the package centre temperature of Fresh Grade Breast product below-18 DEG C;
(10) pack weighs: the Fresh Grade Breast product after quick-frozen is put into packaging bag, and every bag of product net weight is 300～305g;
(11) heat-sealing: adopt continuous sealer that packaging bag is sealed;
(12) metal detection: the Fresh Grade Breast product after using metal detector to packaging carries out metal detection; The sensitivity of metal detector is set in: Fe Φ 1.2mm, Sus Φ 2.0mm; Sensitivity to metal detector per hour is confirmed;
(13) vanning: every case packs 30 bags of Fresh Grade Breast products into;
(14) warehouse-in keeping: the product after vanning is-18 DEG C～-25 DEG C at warehouse for finished product storage temperature;
(15) examination and test of products: the product after packaging is inspected by random samples.
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| CN111000153A (en) * | 2019-10-16 | 2020-04-14 | 吕勤 | Method for processing tenderness of chicken breast meat |
| CN111387429A (en) * | 2020-03-04 | 2020-07-10 | 成都非常有食品科技有限公司 | Quick-frozen prepared rattan pepper flavored beef tongue and processing method thereof |
| CN114304575A (en) * | 2021-12-24 | 2022-04-12 | 苏州闻达食品配料有限公司 | Compound seasoning, light-eating chicken breast containing compound seasoning and preparation method of light-eating chicken breast |
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