CN104137940A - Method for preparing fermented chicken meat floss soft sweets - Google Patents
Method for preparing fermented chicken meat floss soft sweets Download PDFInfo
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- CN104137940A CN104137940A CN201410374165.5A CN201410374165A CN104137940A CN 104137940 A CN104137940 A CN 104137940A CN 201410374165 A CN201410374165 A CN 201410374165A CN 104137940 A CN104137940 A CN 104137940A
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Abstract
The invention relates to a processing method for chicken, in particular to a method for preparing fermented chicken meat floss soft sweets. According to the method, fresh chicken, white granulated sugar, malt syrup, edible gum, fruit and vegetable condensed juice and the like serve as raw materials, chicken meat floss is prepared through the procedures of cleaning, cutting, salting, fermenting, boiling, tearing, stir-frying and the like, and then the chicken meat floss soft sweets are prepared through the procedures of boiling, reverse mold, forming, drying and the like. The chicken is fermented and manufactured into the chicken meat floss, the taste and the tissue characters of the chicken can be improved, the chicken can be softened into floss, and adsorption of a human body to nutrient contents of the chicken can be further improved; the soft sweets have the delicious taste of the chicken, the color of the sweets can be improved through the fruit and vegetable juice, the taste level of the sweets can be enriched, the defects of the chicken in the nutrition aspect are compensated, and products are balanced in product nutrition.
Description
Technical field
The present invention relates to a kind of chicken processing method, be specially the preparation method of the soft sugar of a kind of zymolysis chicken.
Background technology
Chicken flavour is delicious, is rich in nutrition, has the effect that nourishing takes care of health, and is well received by consumers.Along with development and the raising of people to food requirement of food industries, the processing of chicken products has become one of main trend in current poultry meat processing.At present, the chicken converted products on market mainly contains stew in soy sauce chicken, pickles chicken, quenelle, chicken can etc., and product form is comparatively single, and unification is comparatively serious, has certain defect aspect nutrition, as: lack vitamin C.
At present about meat, prepare the technology of candy actually rare, the main patent of finding is CN103349142A, a kind of meat sugar and preparation method thereof is provided, the method is mainly to use sucrose to endure the candy that slurry is made parcel animal muscle, the meat sugar of this patented invention is mainly to produce a kind of hard candy, meat and two kinds of raw materials of sugar are only parcel relations, and both do not have to organically combine.In addition, chicken fiber is long and thicker, and it is improper to process, for example, only use syrup parcel chicken, easily causes meat silk floss really up to the mark or soft, and mouthfeel is not good, is difficult for chewing.
Summary of the invention
The weak point existing for prior art, the invention provides and be applicable to the method that chicken is made candy, can improve chicken quality, chicken and sugar can also be organically combined.
The present invention is achieved through the following technical solutions:
The preparation method of the soft sugar of a kind of zymolysis chicken, take new fresh chicken meat, white granulated sugar, malt syrup, edible glue and fruits and vegetables inspissated juice etc. is raw material, through cleaning, cutting, pickle, the operation such as fermentation, boiling, the system of tearing, frying and make dried chicken meat floss, then be made into dried chicken meat floss soft sweets through operations such as infusion, reverse mould, moulding, oven dry.
Concrete steps are as follows:
(1) cleaning, cutting: new fresh chicken meat is cleaned up with clear water, remove chicken bone, chicken is cut into slice;
(2) pickle: chicken is put into pickling liquid and pickle, described pickling liquid is water, cooking wine, white granulated sugar, salt, chickens' extract composition;
(3) fermentation: the chicken of pickling is put into fermentation vat and utilize lactobacillus to carry out fermentation process;
(4) boiling: the chicken fermenting is put into pressure cooker boiling;
(5) tear system: the chicken after high pressure cooking is torn into thread;
(6) frying: chicken silk is put into the frying of frying pot and become dried chicken meat floss;
(7) boil: sugar, edible glue, water, dried chicken meat floss, Juice are put into vacuum boiler and boil, be processed into dried meat floss syrup;
(8) reverse mould, moulding: pour the dried meat floss syrup boiling into die for molding;
(9) dry: dried chicken meat floss soft sweets are put into electric drying oven with forced convection and be dried processing.
Chicken cutting growth 3～6cm in described step (1), wide 0.5～1cm, the chicken sticks of thick 0.3～0.8cm.
Pickling liquid in described step (2), is comprised of according to parts by weight following raw material, 100 parts, water, and 10～30 parts of cooking wine, 4～8 parts of white granulated sugars, 4～8 parts of salt, 2～4 parts of chickens' extracts, salting period is 3～8h.
In described step (3), lactobacillus concentration is 10
6～10
8cfu/g, fermentation temperature is 30～40 ℃, fermentation time is 6～10h.
In described step (4), the brew temperatures of chicken is 120～130 ℃, and the boiling time is 10～20min.
In described step (6), the frying temperature of chicken silk is 50～60 ℃, and the frying time is 1.5h～2h.
In described step (7), sugar is white granulated sugar and malt syrup, edible glue is gelatin and carragheen, each raw material addition according to parts by weight is, 100 parts, water, 70～80 parts of white granulated sugars, 40～50 parts of malt syrups, 1.5～2.5 parts, gelatin, 1.5～2.5 parts of carragheens, 20～30 parts of dried chicken meat floss, 30～40 parts of the Juices that mass concentration is 70～80%.
The temperature that in described step (7), dried chicken meat floss boils is 70～80 ℃, and the time of boiling is 40～60min.
In described step (9), the baking temperature of dried chicken meat floss soft sweets is 40～50 ℃, and be 36～48h drying time.
The preparation method of the soft sugar of a kind of zymolysis chicken providing of the present invention, adopts the method such as pickle, fermentation, high pressure cooking, vacuum boil, and pickles and can make chicken more tasty; Fermentation is to utilize lactobacillus microorganism, by the protein breaks down into amino acids in chicken, improves the digestibility of chicken, and meanwhile, the amino acid that fermentation is decomposed to form can improve the local flavor of dried chicken meat floss goods greatly; Chicken sticks after adopting high pressure method to fermentation carries out boiling processing, and high pressure cooking not only can reduce the boiling time, and the loss of chicken nutritional labeling is reduced, and meanwhile, high pressure can play tenderizing effects to chicken, makes the dried chicken meat floss that makes looser; Adopt vacuum mode to boil processing to sugar, vacuum boils and can reduce time, the temperature boiling, thereby reduces the nutritive value of dried chicken meat floss and Juice.
Chicken fermented and is made into dried chicken meat floss, not only can improve the local flavor of chicken and organize quality, making dried chicken meat floss soften slag, can also improve the absorption of human body to chicken nutritional labeling; Make the delicious flavour with chicken of soft sweets, add that Juice can improve the color and luster of candy, enrich the mouthfeel level of candy, more can make up the deficiency of chicken aspect nutrition, make product nutrition more balanced.
The specific embodiment
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1:
(1) new fresh chicken meat is cleaned up with clear water, remove chicken bone etc. simultaneously, by chicken cutting growth 6cm, wide 1cm, the slice of thick 0.8cm.
(2) chicken is put into pickling liquid and pickle, pickling liquid consists of, and by water weight, is 100 parts, 30 parts of cooking wine, and 8 parts of white granulated sugars, 8 parts of salt, 4 parts of chickens' extracts, salting period is 8h.
(3) the good chicken of boiling is put into fermentation tank and carry out fermentation process, leavening is lactobacillus, and leavening concentration is 10
6cfu/g, fermentation temperature is 30 ℃, fermentation time is 10h.
(4) chicken fermenting is put into pressure cooker boiling, brew temperatures is 120 ℃, and the boiling time is 20min.
(5) chicken sticks after high pressure cooking is torn and make threadly, and put into the frying of frying pot and become dried chicken meat floss, wherein frying temperature is 50 ℃, and the frying time is 2h.
(6) the good dried chicken meat floss of frying and white granulated sugar, malt syrup, gelatin, carragheen, Juice, water are put into vacuum tank and boil processing, wherein the addition of white granulated sugar is 70 parts, moisture addition is 100 parts, and malt syrup addition is 40 parts, and gelatin addition is 1.5 parts, carragheen addition is 1.5 parts, dried chicken meat floss addition is 20 parts, and Juice concentration is 70%, and addition is 30 parts, the temperature boiling is 70 ℃, and the time of boiling is 60min.
(7) pour the dried meat floss syrup boiling into die for molding.
(8) dried chicken meat floss after moulding is carried out to the demoulding, and dried chicken meat floss soft sweets are put into electric drying oven with forced convection be dried processing, baking temperature is 40 ℃, and be 48h drying time.
Embodiment 2:
(1) new fresh chicken meat is cleaned up with clear water, remove chicken bone etc. simultaneously, by chicken cutting growth 3cm, wide 0.5cm, the slice of thick 0.3cm.
(2) chicken is put into pickling liquid and pickle, pickling liquid consists of, and water weight is 100 parts, 10 parts of cooking wine, and 4 parts of white granulated sugars, 4 parts of salt, 2 parts of chickens' extracts, salting period is 3h.
(3) the good chicken of boiling is put into fermentation tank and carry out fermentation process, leavening is lactobacillus, and leavening concentration is 10
8cfu/g, fermentation temperature is 40 ℃, fermentation time is 6h.
(4) chicken fermenting is put into pressure cooker boiling, brew temperatures is 130 ℃, and the boiling time is 10min.
(5) chicken sticks after high pressure cooking is torn and make threadly, and put into the frying of frying pot and become dried chicken meat floss, wherein frying temperature is 60 ℃, and the frying time is 1.5h.
(6) the good dried chicken meat floss of frying and white granulated sugar, malt syrup, gelatin, carragheen, Juice, water are put into vacuum tank and boil processing, wherein the addition of white granulated sugar is 80 parts, moisture addition is 100 parts, and malt syrup addition is 50 parts, and gelatin addition is 2.5 parts, carragheen addition is 2.5 parts, dried chicken meat floss addition is 30 parts, and Juice concentration is 80%, and addition is 40 parts, the temperature boiling is 80 ℃, and the time of boiling is 40min.
(7) pour the dried meat floss syrup boiling into die for molding.
(8) dried chicken meat floss after moulding is carried out to the demoulding, and dried chicken meat floss soft sweets are put into electric drying oven with forced convection be dried processing, baking temperature is 50 ℃, and be 36h drying time.
Embodiment 3:
(1) new fresh chicken meat is cleaned up with clear water, remove chicken bone etc. simultaneously, by chicken cutting growth 4.5cm, wide 0.75cm, the slice of thick 0.55cm.
(2) chicken is put into pickling liquid and pickle, pickling liquid consists of, and water weight is 100 parts, 20 parts of cooking wine, and 6 parts of white granulated sugars, 6 parts of salt, 3 parts of chickens' extracts, salting period is 5.5h.
(3) the good chicken of boiling is put into fermentation tank and carry out fermentation process, leavening is lactobacillus or other bacillus, and leavening concentration is 10
7cfu/g, fermentation temperature is 35 ℃, fermentation time is 8h.
(4) chicken sticks fermenting is put into pressure cooker boiling, brew temperatures is 125 ℃, and the boiling time is 15min.
(5) chicken sticks after high pressure cooking is torn and make threadly, and put into the frying of frying pot and become dried chicken meat floss, wherein frying temperature is 55 ℃, and the frying time is 1.8h.
(6) the good dried chicken meat floss of frying and white granulated sugar, malt syrup, gelatin, carragheen, Juice, water are put into vacuum tank and boil processing, wherein the addition of white granulated sugar is that 75 parts, moisture addition are 100 parts, malt syrup addition is 45 parts, gelatin addition is 2 parts, and carragheen addition is 2 parts, and dried chicken meat floss addition is 25 parts, Juice concentration is 76%, addition is 35 parts, and the temperature boiling is 75 ℃, and the time of boiling is 45min.
(7) pour the dried meat floss syrup boiling into die for molding.
(8) dried chicken meat floss after moulding is carried out to the demoulding, and dried chicken meat floss soft sweets are put into electric drying oven with forced convection be dried processing, baking temperature is 45 ℃, and be 40h drying time.
More than enumerating is only several specific embodiments of the present invention.Obviously, the invention is not restricted to above embodiment, can also have a lot of distortion.All distortion that those of ordinary skill in the art can directly derive or associate from content disclosed by the invention, all should think protection scope of the present invention.
Claims (8)
1. a preparation method for the soft sugar of zymolysis chicken, is characterized in that, comprises the following steps:
(1) cleaning, cutting: new fresh chicken meat is cleaned up with clear water, remove chicken bone, chicken is cut into slice;
(2) pickle: chicken is put into pickling liquid and pickle, described pickling liquid is water, cooking wine, white granulated sugar, salt, chickens' extract composition;
(3) fermentation: the chicken of pickling is put into fermentation vat and utilize lactobacillus to carry out fermentation process;
(4) boiling: the chicken fermenting is put into pressure cooker boiling;
(5) tear system: the chicken after high pressure cooking is torn into thread;
(6) frying: chicken silk is put into the frying of frying pot and become dried chicken meat floss;
(7) boil: sugar, edible glue, water, dried chicken meat floss, Juice are put into vacuum boiler and boil, be processed into dried meat floss syrup;
(8) reverse mould, moulding: pour the dried meat floss syrup boiling into die for molding;
(9) dry: dried chicken meat floss soft sweets are put into electric drying oven with forced convection and be dried processing.
2. the preparation method of the soft sugar of a kind of zymolysis chicken according to claim 1, is characterized in that: chicken cutting growth 3～6cm in described step (1), wide 0.5～1cm, the chicken sticks of thick 0.3～0.8cm.
3. the preparation method of the soft sugar of a kind of zymolysis chicken according to claim 1, it is characterized in that: pickling liquid in described step (2), by following raw material, according to parts by weight, formed, 100 parts, water, 10～30 parts of cooking wine, 4～8 parts of white granulated sugars, 4～8 parts of salt, 2～4 parts of chickens' extracts, salting period is 3～8h.
4. the preparation method of the soft sugar of a kind of zymolysis chicken according to claim 1, is characterized in that: in described step (3), lactobacillus concentration is 10
6～10
8cfu/g, fermentation temperature is 30～40 ℃, fermentation time is 6～10h.
5. the preparation method of the soft sugar of a kind of zymolysis chicken according to claim 1, is characterized in that: in described step (4), the brew temperatures of chicken is 120～130 ℃, and the boiling time is 10～20min.
6. the preparation method of the soft sugar of a kind of zymolysis chicken according to claim 1, is characterized in that: in described step (6), the frying temperature of chicken silk is 50～60 ℃, and the frying time is 1.5h～2h.
7. the preparation method of the soft sugar of a kind of zymolysis chicken according to claim 1, it is characterized in that: in described step (7), sugar is white granulated sugar and malt syrup, edible glue is gelatin and carragheen, and each raw material addition according to parts by weight is, 100 parts, water, 70～80 parts of white granulated sugars, 40～50 parts of malt syrups, 1.5～2.5 parts, gelatin, 1.5～2.5 parts of carragheens, 20～30 parts of dried chicken meat floss, 30～40 parts of the Juices that mass concentration is 70～80%; The temperature that dried chicken meat floss boils is 70～80 ℃, and the time of boiling is 40～60min.
8. the preparation method of the soft sugar of a kind of zymolysis chicken according to claim 1, is characterized in that: in described step (9), the baking temperature of dried chicken meat floss soft sweets is 40～50 ℃, and be 36～48h drying time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410374165.5A CN104137940A (en) | 2014-07-31 | 2014-07-31 | Method for preparing fermented chicken meat floss soft sweets |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410374165.5A CN104137940A (en) | 2014-07-31 | 2014-07-31 | Method for preparing fermented chicken meat floss soft sweets |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104682A (en) * | 2015-08-27 | 2015-12-02 | 颍上县好圆食品有限公司 | Colored nougat |
| CN106307142A (en) * | 2016-08-18 | 2017-01-11 | 安徽杠岗香食品科技有限公司 | Salangid stomach nourishing and deficiency supplementing fermented chicken meat seasoning packet and preparation method thereof |
-
2014
- 2014-07-31 CN CN201410374165.5A patent/CN104137940A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104682A (en) * | 2015-08-27 | 2015-12-02 | 颍上县好圆食品有限公司 | Colored nougat |
| CN106307142A (en) * | 2016-08-18 | 2017-01-11 | 安徽杠岗香食品科技有限公司 | Salangid stomach nourishing and deficiency supplementing fermented chicken meat seasoning packet and preparation method thereof |
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Application publication date: 20141112 |