CN104106813A - Mini chicken skewer and making method thereof - Google Patents
Mini chicken skewer and making method thereof Download PDFInfo
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- CN104106813A CN104106813A CN201410306619.5A CN201410306619A CN104106813A CN 104106813 A CN104106813 A CN 104106813A CN 201410306619 A CN201410306619 A CN 201410306619A CN 104106813 A CN104106813 A CN 104106813A
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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
- 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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- 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
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Abstract
A mini chicken skewer relates to the technical field of foods. The mini chicken skewer comprises, by weight, 90-110 parts of peeled frozen chicken breast meat, 1.5-2.5 parts of refined salt, 1-3 parts of first grade sugar, 1-2 parts of monosodium glutamate (99%), 0.2-0.8 of white pepper powder, 0.1-1 part of garlic powder, 0.1-0.5 parts of chive powder, 0.5-1.5 parts of medium level chili powder, 0.2-0.6 parts of sodium bicarbonate powder, 0.3-0.7 parts of composite phosphate, 0.02-0.09 parts of ethyl maltol, 0.05-0.1 parts of capsanthin, 40 -50 parts of ice water and 4-6 parts of corn starch. A making method of the mini chicken skewer has the advantages of simplicity and easily available raw materials; and the mini chicken skewer made in the invention has the advantages of appetizing outside and tender inside, tender meat, moderate salt, abundant nutrition, rich and mellow flavor, and is suitable for various populations to eat.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of mini chicken skewer and preparation method.
Background technology
At present, along with the raising day by day of people's living standard and people are to the increasing demand of fast food instant series products, chicken series products is also carrying out more and more meticulousr deep processing, and chicken skewer is exactly the new product going on the market in recent years.Chicken skewer is mainly chicken leg skewer and chicken chest skewer, due to the taste acid of Fresh Grade Breast, mouthfeel bole, nonelastic, without bite, do not meet Chinese eating habit, therefore chicken chest skewer cannot be subject to liking of consumer as chicken leg skewer, therefore chicken skewer series products still be take chicken leg skewer as main at present.As Chinese patent CN101185517A discloses a kind of processing method of chicken chest skewer, by the monoblock of choosing or cut into the large brisket of chicken, the little brisket of chicken of piece and join in proportion vacuum tumbling in vacuum tumbler with the tumbling liquid of preparation in proportion, Fresh Grade Breast after tumbling is worn to string, conventional packing after quick-frozen.By preparing differently flavoured tumbling liquid, can make differently flavoured chicken chest skewer; Although this kind of method can obtain the chicken skewer of various tastes, its nutritive value is limited.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of deliciousness agreeable to the taste, nutritious mini chicken skewer and preparation method.
Technical problem to be solved by this invention realizes by the following technical solutions:
A mini chicken skewer, is comprised of the component of following parts by weight: the large brisket 90-110 of peeling frozen chicken part, table salt 1.5-2.5 part, one-level white sugar 1-3 part, monosodium glutamate (99%) 1-2 part, white pepper powder 0.2-0.8 part, garlic powder 0.1-1 part, chive powder 0.1-0.5 part, in peppery powder 0.5-1.5 part, saleratus power 0.2-0.6 part, composite phosphate 0.3-0.7 part, ethyl maltol 0.02-0.09 part, capsicum red pigment 0.05-0.1 part, frozen water 40-50 part, cornstarch 4-6 part.
The better parts by weight of each component are:
100 parts of peeling frozen chicken large briskets, 1.9 parts of table salts, 2.5 parts of one-level white sugar, 1.5 parts of 99% monosodium glutamates, 0.4 part of white pepper powder, 0.5 part of garlic powder, 0.25 part, chive powder, in 1 part, peppery powder, 0.4 part of saleratus power, 0.5 part of composite phosphate, 0.07 part of ethyl maltol, 0.1 part of capsicum red pigment, 45 parts of frozen water, 5 parts of cornstarch.
Described frozen water consists of the component of following weight portion: 100 parts of mountain spring waters, connect 10 parts of 1 part of lotus root polysaccharide, 5 parts of Yoghourts, 1 part of lemon juice, 1 part of ginger juice, 5 parts of soya-bean milk, 0.5 part of chive oil, 3 parts of watermelon juices, 2 parts of sweet potato juices, 5 parts of grape wine, 4 parts of ground coffees and seasoned vinegars and form, during preparation, each component is miscible in mountain spring water, then put into refrigerator refrigeration, make frozen water;
Described seasoned vinegar is comprised of the component of following parts by weight: 2 parts of 100 parts of rice vinegars, 2 parts of the tuber of pinellia, 2 parts of bunge pricklyash leafs, 2 parts of peppermints, 5 parts, red bayberry, 4 parts of cloves, 3 parts, Moschus, 5 parts, peach blossom, 3 parts of pawpaws, 5 parts of grapefruit, 3 parts of florists chrysanthemum leafs, 4 parts, persimmon leaf, 3 parts of Flos Albiziaes, 3 parts of the root of herbaceous peonys, 2 parts of the tubers of dwarf lilyturf, 3 parts of the banksia rose, 3 parts of herba aristolochiaes, 2 parts of the Radixs Astragali, 3 parts of lalang grass rhizomes, 4 parts of Jasmines, 3 parts of tarragons and red dates, during preparation, each component is put into rice vinegar and soak one month, the vinegar liquid of filtration is seasoned vinegar.
A method of preparing above-mentioned mini chicken skewer, comprises the steps:
1) raw material receives: select from without epidemic-stricken area, the large brisket of satisfactory peeling frozen chicken is as raw meat, strictly controls bacterium, medicine residual etc.; (must have: enterprise's three cards, factory's inspection list, the residual report of medicine);
2) thawing of raw meat: raw meat is placed on to thawing room and thaws, the raw meat temperature after thawing is controlled at 0～5 ℃;
3) batching tumbling: by table salt, one-level white sugar, monosodium glutamate (99%), white pepper powder, garlic powder, chive powder, in peppery powder, saleratus power, composite phosphate, ethyl maltol, capsicum red pigment, frozen water and cornstarch be mixed with together tumbling material, in strict accordance with GB2760-2011, carry out batching, forbid excess, Use overrun food additives, then the raw material after thawing is carried out to tumbling immediately, during tumbling, meat material temperature degree is controlled at 0～8 ℃, tumbling 30 minutes.
4) pickle: the meat material after tumbling is immediately sent into pickle in storehouse and pickled 6～10 hours, the temperature of pickling storehouse is controlled at 0～8 ℃;
5) wear string: the bamboo let of acceptance(check) cleans later for wearing skewer, and the temperature of wearing between bunching is controlled at below 15 ℃, it is freezing that every part of meat material completed and immediately sends in freezer in 30 minutes, and the temperature of freezer is controlled at below-30 ℃;
6) test package: be refrigerated to below product center thermometer-18 ℃, the product after freezing is tested, choose underproof product, qualified product is packed; Product after pack is first surveyed the sensitivity of metal detector, nothing in product before by metal detector
metallic foreign body, qualified product packs in packing case by product specification requirement.
7) finished product warehouse-in: put into warehouse for finished product and preserve, storehouse temperature control is below-18 ℃.
The invention has the beneficial effects as follows: the inventive method is simple, raw material is easy to get, and that the skewer of preparation has is tender in outer perfume (or spice), light moderate, the nutritious advantage such as strong and brisk in taste of fine and tender taste, one-tenth, is applicable to all kinds of crowds edible.
The specific embodiment
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
Embodiment 1
A mini chicken skewer, is comprised of the component of following parts by weight: 100 parts of the large briskets of peeling frozen chicken, 1.9 parts of table salts, 2.5 parts of one-level white sugar, 1.5 parts of 99% monosodium glutamates, 0.4 part of white pepper powder, 0.5 part of garlic powder, 0.25 part, chive powder, in 1 part, peppery powder, 0.4 part of saleratus power, 0.5 part of composite phosphate, 0.07 part of ethyl maltol, 0.1 part of capsicum red pigment, 45 parts of frozen water, 5 parts of cornstarch.
Frozen water consists of the component of following weight portion: 100 parts of mountain spring waters, connect 10 parts of 1 part of lotus root polysaccharide, 5 parts of Yoghourts, 1 part of lemon juice, 1 part of ginger juice, 5 parts of soya-bean milk, 0.5 part of chive oil, 3 parts of watermelon juices, 2 parts of sweet potato juices, 5 parts of grape wine, 4 parts of ground coffees and seasoned vinegars and form, during preparation, each component is miscible in mountain spring water, then put into refrigerator refrigeration, make frozen water;
Seasoned vinegar is comprised of the component of following parts by weight: 2 parts of 100 parts of rice vinegars, 2 parts of the tuber of pinellia, 2 parts of bunge pricklyash leafs, 2 parts of peppermints, 5 parts, red bayberry, 4 parts of cloves, 3 parts, Moschus, 5 parts, peach blossom, 3 parts of pawpaws, 5 parts of grapefruit, 3 parts of florists chrysanthemum leafs, 4 parts, persimmon leaf, 3 parts of Flos Albiziaes, 3 parts of the root of herbaceous peonys, 2 parts of the tubers of dwarf lilyturf, 3 parts of the banksia rose, 3 parts of herba aristolochiaes, 2 parts of the Radixs Astragali, 3 parts of lalang grass rhizomes, 4 parts of Jasmines, 3 parts of tarragons and red dates, during preparation, each component is put into rice vinegar and soak one month, the vinegar liquid of filtration is seasoned vinegar.
A method of preparing above-mentioned mini chicken skewer, comprises the steps:
1) raw material receives: select from without epidemic-stricken area, the large brisket of satisfactory peeling frozen chicken is as raw meat, strictly controls bacterium, medicine residual etc.; (must have: enterprise's three cards, factory's inspection list, the residual report of medicine);
2) thawing of raw meat: raw meat is placed on to thawing room and thaws, the raw meat temperature after thawing is controlled at 0～5 ℃;
3) batching tumbling: by table salt, one-level white sugar, monosodium glutamate (99%), white pepper powder, garlic powder, chive powder, in peppery powder, saleratus power, composite phosphate, ethyl maltol, capsicum red pigment, frozen water and cornstarch be mixed with together tumbling material, in strict accordance with GB2760-2011, carry out batching, forbid excess, Use overrun food additives, then the raw material after thawing is carried out to tumbling immediately, during tumbling, meat material temperature degree is controlled at 0～8 ℃, tumbling 30 minutes.
4) pickle: the meat material after tumbling is immediately sent into pickle in storehouse and pickled 6～10 hours, the temperature of pickling storehouse is controlled at 0～8 ℃;
5) wear string: the bamboo let of acceptance(check) cleans later for wearing skewer, and the temperature of wearing between bunching is controlled at below 15 ℃, it is freezing that every part of meat material completed and immediately sends in freezer in 30 minutes, and the temperature of freezer is controlled at below-30 ℃;
6) test package: be refrigerated to below product center thermometer-18 ℃, the product after freezing is tested, choose underproof product, qualified product is packed; Product after pack is first surveyed the sensitivity of metal detector, nothing in product before by metal detector
metallic foreign body, qualified product packs in packing case by product specification requirement.
7) finished product warehouse-in: put into warehouse for finished product and preserve, storehouse temperature control is below-18 ℃.
Embodiment 2
A mini chicken skewer, is comprised of the component of following parts by weight: 110 parts of the large briskets of peeling frozen chicken, 2.5 parts of table salts, 3 parts of one-level white sugar, (99%) 2 part of monosodium glutamate, 0.8 part of white pepper powder, 1 part of garlic powder, 0.5 part, chive powder, in 1.5 parts, peppery powder, 0.6 part of saleratus power, 0.7 part of composite phosphate, 0.09 part of ethyl maltol, 0.1 part of capsicum red pigment, 50 parts of frozen water, 6 parts of cornstarch.
Frozen water consists of the component of following weight portion: 100 parts of mountain spring waters, connect 10 parts of 1 part of lotus root polysaccharide, 5 parts of Yoghourts, 1 part of lemon juice, 1 part of ginger juice, 5 parts of soya-bean milk, 0.5 part of chive oil, 3 parts of watermelon juices, 2 parts of sweet potato juices, 5 parts of grape wine, 4 parts of ground coffees and seasoned vinegars and form, during preparation, each component is miscible in mountain spring water, then put into refrigerator refrigeration, make frozen water;
Seasoned vinegar is comprised of the component of following parts by weight: 2 parts of 100 parts of rice vinegars, 2 parts of the tuber of pinellia, 2 parts of bunge pricklyash leafs, 2 parts of peppermints, 5 parts, red bayberry, 4 parts of cloves, 3 parts, Moschus, 5 parts, peach blossom, 3 parts of pawpaws, 5 parts of grapefruit, 3 parts of florists chrysanthemum leafs, 4 parts, persimmon leaf, 3 parts of Flos Albiziaes, 3 parts of the root of herbaceous peonys, 2 parts of the tubers of dwarf lilyturf, 3 parts of the banksia rose, 3 parts of herba aristolochiaes, 2 parts of the Radixs Astragali, 3 parts of lalang grass rhizomes, 4 parts of Jasmines, 3 parts of tarragons and red dates, during preparation, each component is put into rice vinegar and soak one month, the vinegar liquid of filtration is seasoned vinegar.A method of preparing above-mentioned mini chicken skewer, comprises the steps:
1) raw material receives: select from without epidemic-stricken area, the large brisket of satisfactory peeling frozen chicken is as raw meat, strictly controls bacterium, medicine residual etc.; (must have: enterprise's three cards, factory's inspection list, the residual report of medicine);
2) thawing of raw meat: raw meat is placed on to thawing room and thaws, the raw meat temperature after thawing is controlled at 0～5 ℃;
3) batching tumbling: by table salt, one-level white sugar, monosodium glutamate (99%), white pepper powder, garlic powder, chive powder, in peppery powder, saleratus power, composite phosphate, ethyl maltol, capsicum red pigment, frozen water and cornstarch be mixed with together tumbling material, in strict accordance with GB2760-2011, carry out batching, forbid excess, Use overrun food additives, then the raw material after thawing is carried out to tumbling immediately, during tumbling, meat material temperature degree is controlled at 0～8 ℃, tumbling 30 minutes.
4) pickle: the meat material after tumbling is immediately sent into pickle in storehouse and pickled 6～10 hours, the temperature of pickling storehouse is controlled at 0～8 ℃;
5) wear string: the bamboo let of acceptance(check) cleans later for wearing skewer, and the temperature of wearing between bunching is controlled at below 15 ℃, it is freezing that every part of meat material completed and immediately sends in freezer in 30 minutes, and the temperature of freezer is controlled at below-30 ℃;
6) test package: be refrigerated to below product center thermometer-18 ℃, the product after freezing is tested, choose underproof product, qualified product is packed; Product after pack is first surveyed the sensitivity of metal detector, nothing in product before by metal detector
metallic foreign body, qualified product packs in packing case by product specification requirement.
7) finished product warehouse-in: put into warehouse for finished product and preserve, storehouse temperature control is below-18 ℃.
Embodiment 3
A mini chicken skewer, is comprised of the component of following weight: (weight kg)
Peeling frozen chicken large brisket 100, table salt 1.9, one-level white sugar 2.5,99% monosodium glutamate 1.5, white pepper powder 0.4, garlic powder 0.5, chive powder 0.25, in peppery powder 1, saleratus power 0.4, composite phosphate 0.5, ethyl maltol 0.07, capsicum red pigment 0.1, frozen water 45, cornstarch 5;
A method of preparing above-mentioned mini chicken skewer, comprises the steps:
1) raw material receives: select from without epidemic-stricken area, the large brisket of satisfactory peeling frozen chicken is as raw meat, strictly controls bacterium, medicine residual etc.; (must have: enterprise's three cards, factory's inspection list, the residual report of medicine);
2) thawing of raw meat: raw meat is placed on to thawing room and thaws, the raw meat temperature after thawing is controlled at 0～5 ℃;
3) batching tumbling: by table salt, one-level white sugar, monosodium glutamate (99%), white pepper powder, garlic powder, chive powder, in peppery powder, saleratus power, composite phosphate, ethyl maltol, capsicum red pigment, frozen water and cornstarch be mixed with together tumbling material, in strict accordance with GB2760-2011, carry out batching, forbid excess, Use overrun food additives, then the raw material after thawing is carried out to tumbling immediately, during tumbling, meat material temperature degree is controlled at 0～8 ℃, tumbling 30 minutes.
4) pickle: the meat material after tumbling is immediately sent into pickle in storehouse and pickled 6～10 hours, the temperature of pickling storehouse is controlled at 0～8 ℃;
5) wear string: the bamboo let of acceptance(check) cleans later for wearing skewer, and the temperature of wearing between bunching is controlled at below 15 ℃, it is freezing that every part of meat material completed and immediately sends in freezer in 30 minutes, and the temperature of freezer is controlled at below-30 ℃;
6) test package: be refrigerated to below product center thermometer-18 ℃, the product after freezing is tested, choose underproof product, qualified product is packed; Product after pack is first surveyed the sensitivity of metal detector, nothing in product before by metal detector
metallic foreign body, qualified product packs in packing case by product specification requirement.
7) finished product warehouse-in: put into warehouse for finished product and preserve, storehouse temperature control is below-18 ℃.
More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (4)
1. a mini chicken skewer, is characterized in that: the component by following parts by weight forms: the large brisket 90-110 of peeling frozen chicken part, table salt 1.5-2.5 part, one-level white sugar 1-3 part, monosodium glutamate 1-2 part, white pepper powder 0.2-0.8 part, garlic powder 0.1-1 part, chive powder 0.1-0.5 part, in peppery powder 0.5-1.5 part, saleratus power 0.2-0.6 part, composite phosphate 0.3-0.7 part, ethyl maltol 0.02-0.09 part, capsicum red pigment 0.05-0.1 part, frozen water 40-50 part, cornstarch 4-6 part.
2. mini chicken skewer according to claim 1, is characterized in that: the component by following parts by weight forms: 100 parts of the large briskets of peeling frozen chicken, 1.9 parts of table salts, 2.5 parts of one-level white sugar, 1.5 parts of 99% monosodium glutamates, 0.4 part of white pepper powder, 0.5 part of garlic powder, 0.25 part, chive powder, in 1 part, peppery powder, 0.4 part of saleratus power, 0.5 part of composite phosphate, 0.07 part of ethyl maltol, 0.1 part of capsicum red pigment, 45 parts of frozen water, 5 parts of cornstarch.
3. mini chicken skewer according to claim 1, it is characterized in that, described frozen water consists of the component of following weight portion: 100 parts of mountain spring waters, connect 10 parts of 1 part of lotus root polysaccharide, 5 parts of Yoghourts, 1 part of lemon juice, 1 part of ginger juice, 5 parts of soya-bean milk, 0.5 part of chive oil, 3 parts of watermelon juices, 2 parts of sweet potato juices, 5 parts of grape wine, 4 parts of ground coffees and seasoned vinegars and form, during preparation, each component is miscible in mountain spring water, then put into refrigerator refrigeration, make frozen water;
Described seasoned vinegar is comprised of the component of following parts by weight: 2 parts of 100 parts of rice vinegars, 2 parts of the tuber of pinellia, 2 parts of bunge pricklyash leafs, 2 parts of peppermints, 5 parts, red bayberry, 4 parts of cloves, 3 parts, Moschus, 5 parts, peach blossom, 3 parts of pawpaws, 5 parts of grapefruit, 3 parts of florists chrysanthemum leafs, 4 parts, persimmon leaf, 3 parts of Flos Albiziaes, 3 parts of the root of herbaceous peonys, 2 parts of the tubers of dwarf lilyturf, 3 parts of the banksia rose, 3 parts of herba aristolochiaes, 2 parts of the Radixs Astragali, 3 parts of lalang grass rhizomes, 4 parts of Jasmines, 3 parts of tarragons and red dates, during preparation, each component is put into rice vinegar and soak one month, the vinegar liquid of filtration is seasoned vinegar.
4. a method of preparing mini chicken skewer described in claim 1 or 2, is characterized in that: step is as follows:
1) raw material receives: select from without epidemic-stricken area, the large brisket of satisfactory peeling frozen chicken is as raw meat, strictly controls bacterium, medicine is residual;
2) thawing of raw meat: raw meat is placed on to thawing room and thaws, the raw meat temperature after thawing is controlled at 0～5 ℃;
3) batching tumbling: by table salt, one-level white sugar, monosodium glutamate, white pepper powder, garlic powder, chive powder, in peppery powder, saleratus power, composite phosphate, ethyl maltol, capsicum red pigment, frozen water and cornstarch be mixed with together tumbling material, in strict accordance with GB2760-2011, carry out batching, forbid excess, Use overrun food additives, then the raw material after thawing is carried out to tumbling immediately, during tumbling, meat material temperature degree is controlled at 0～8 ℃, tumbling 30 minutes;
4) pickle: the meat material after tumbling is immediately sent into pickle in storehouse and pickled 6～10 hours, the temperature of pickling storehouse is controlled at 0～8 ℃;
5) wear string: the bamboo let of acceptance(check) cleans later for wearing skewer, and the temperature of wearing between bunching is controlled at below 15 ℃, it is freezing that every part of meat material completed and immediately sends in freezer in 30 minutes, and the temperature of freezer is controlled at below-30 ℃;
6) test package: be refrigerated to below product center thermometer-18 ℃, the product after freezing is tested, choose underproof product, qualified product is packed;
7) finished product warehouse-in: put into warehouse for finished product and preserve, storehouse temperature control is below-18 ℃.
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| CN114468239A (en) * | 2021-12-28 | 2022-05-13 | 濮阳市德信食品有限公司 | Kebab and preparation method thereof |
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| CN106071957A (en) * | 2016-07-07 | 2016-11-09 | 安徽靖童科技农业发展有限公司 | A kind of sesame perfume (or spice) skewer |
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| CN108420013A (en) * | 2018-02-28 | 2018-08-21 | 成都市恒业生态农业有限公司 | The production method that a kind of soil dries fruit medicine chicken |
| JP7496199B2 (en) | 2019-11-19 | 2024-06-06 | ハウス食品グループ本社株式会社 | Edible composition and composition for suppressing reduction in spiciness or for enhancing spiciness |
| CN112544898A (en) * | 2020-12-23 | 2021-03-26 | 德宏黑柔咖啡有限公司 | Instant coffee chicken and making method thereof |
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Application publication date: 20141022 |