CN104207163A - Quick-frozen marinaded skin preparation method - Google Patents
Quick-frozen marinaded skin preparation method Download PDFInfo
- Publication number
- CN104207163A CN104207163A CN201410426951.5A CN201410426951A CN104207163A CN 104207163 A CN104207163 A CN 104207163A CN 201410426951 A CN201410426951 A CN 201410426951A CN 104207163 A CN104207163 A CN 104207163A
- Authority
- CN
- China
- Prior art keywords
- skin
- quality
- frozen
- water
- quick
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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
- 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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The present invention discloses a quick-frozen marinaded skin preparation method, and the preparation method comprises the following steps of carrying out blanching on large pieces of chicken skin under the conditions of 80 to 90 DEG C for 5 to 10 minutes, then uniformly mixing the chicken skin with a sousing solution and carrying out sousing for 8 to 12 hours, evening mixing bean curd sheets with a marinading solution and carrying out marinading for 3 to 15 minutes, evenly spreading egg white on the surface of the marinaded bean curd sheets and binding three layers of bean curd sheets to obtain a multi-layer bean curd sheet, placing the multi-layer bean curd sheet in a dedicated disk, placing the soused chicken skin on the multi-layer bean curd sheet, placing another multi-layer bean curd sheet on the chicken skin, and repeating the aforementioned two steps by 2-3 times, cooking, cooling, and suppressing the molded multi-layer composite product, and finally carrying out splitting and packaging. According to the present invention, the produced quick-frozen marinaded skin is beautiful after being sliced and distinct in gradation with alternative red and white colors; the produced quick-frozen marinaded skin is nutritious and fragrant but not greasy; the produced quick-frozen marinaded skin is easy to eat and has a perfect combination of meat and vegetables as a careful mixing of the chicken skin and the dried bean curd is adopted; and moreover, the produced quick-frozen marinaded skin has a unique flavor. Accordingly, wide consumers can easily eat food which has nutrition from both the dried bean curd and the chicken skin.
Description
Technical field
The present invention relates to a kind of with cock skin, the skin of soya-bean milk is primary raw material, by raw material shortening, pickle seasoning, low temperature compacting, cutting, vacuum packaging quick-frozen halogen ginned cotton modulate the preparation method of series products.
Background technology
The health-care effect major embodiment of cock skin is wherein containing abundant collagen, and collagen has very important effect in human body skin, has good support force, just as the reinforcing bar framework propping up skin histology, skin can be allowed to seem very plump.So cock skin dish has effect of beauty and health care more, simultaneously cock skin also have invigorating the spleen, moistening lung, reinforce the kidney, defaecation, benefit essence effect, but the fat content of cock skin is high, too much eating to cause cholesterol to raise, and the lecithin that dried bean curd contains can remove the cholesterol be attached on vascular wall, prevent vascular sclerosis, angiocardiopathy preventing, cardioprotection is simultaneously containing several mineral materials, supplement calcium, therefore by cock skin and dried bean curd perfection collocation, break through the manufacture craft that product is traditional, consumers in general are convenient to use have concurrently the food that dried bean curd and cock skin double nutrition are worth, eliminate the negative worry of edible cock skin, be of value to the healthy living of consumer, expand the range of choice of chicken meat food simultaneously, realize making full use of of cock skin, improve added value, traditional processing method adopts preservation by low temperature, shelf life is short, the shortcoming of circulation inconvenience.
Summary of the invention
The object of this invention is to provide one with cock skin, the skin of soya-bean milk for primary raw material, by shortening, the preparation method of quick-frozen halogen ginned cotton of pickling seasoning, low temperature compacting, cutting, vacuum packaging, quick-frozen, the product quick-frozen that the method makes is preserved, well arranged, compact structure, nutrition is delicious, instant bagged.
For achieving the above object, the present invention is by the following technical solutions:
A preparation method for quick-frozen halogen ginned cotton, step is as follows:
(1) cock skin blanching: select fresh bulk cock skin, remove superabundant fats and clean up, boiling water is cooked, under the condition of 80 ~ 90 DEG C, blanching 5 ~ 10 minutes;
(2) cooling is pickled: the cock skin after blanching and pickling liquid are mixed, pickle 8 ~ 12 hours under the condition of 2 ~ 6 DEG C, and within every 4 hours, stir once, the quality of pickling liquid is 1 ~ 1.5 times of cock skin quality;
(3) skin of soya-bean milk stew in soy sauce: the skin of soya-bean milk and stew in soy sauce liquid are mixed, under the condition of 80 ~ 90 DEG C, stew in soy sauce 3 ~ 15 minutes, obtains spiced beancurd skin, and the quality of pickling liquid is 1 ~ 1.5 times of skin of soya-bean milk quality;
(4) shaping: first by egg white uniform application in spiced beancurd epidermis face, 3 layers of skin of soya-bean milk bonding are obtained multilayer spiced beancurd skin, then in Special disc, multilayer spiced beancurd skin is first spread, cock skin is pickled again at multilayer spiced beancurd skin upper berth one deck, the quality of spiced beancurd skin and cock skin is 1.5 ~ 2.0:2.5 ~ 3.0 than scope, then pickling cock skin upper berth one layer multi-layer spiced beancurd skin, repeating 2 ~ 3 times;
(5) shortening: by the boiling 30 ~ 45 minutes under the condition of 80 ~ 95 DEG C of the multilayer composite product after shaping for step (4), and then cool compacting 8 ~ 18 hours under the condition of 0 ~ 4 DEG C;
(6) pack: pack after the product cutting after shortening, under being placed in-24 DEG C of conditions, quick-frozen is to central temperature less than-18 DEG C, and finished product stores and transports under the condition of-18 DEG C.
The pickling liquid of described step (2) with the quality of cock skin for benchmark, stew in soy sauce liquid in step (3) is with the quality of the skin of soya-bean milk for benchmark, and composition and ratio is as follows: the water-soluble five-spice powder 1 ~ 3% of drinking water 15 ~ 30%, flavouring powder 0.1 ~ 0.4%, halogen meat essence cream 0.2 ~ 0.6%, salt 4 ~ 6%, white sugar 5 ~ 10%, monosodium glutamate 0.2 ~ 0.8%, I+G0.03 ~ 0.06%, sodium iso-vc 0.1 ~ 0.3%, sodium lactate 0.2 ~ 1.0%, adopts this pickling liquid to can be made into the quick-frozen halogen ginned cotton of spiced.
The pickling liquid of described step (2) with the quality of cock skin for benchmark, stew in soy sauce liquid in step (3) with the quality of the skin of soya-bean milk for benchmark, composition and ratio is as follows: water-soluble five-spice powder 1 ~ 3%, bubble green pepper water 10 ~ 20%, bubble green pepper 5 ~ 10%, citric acid 0.2 ~ 1.2%, light-coloured vinegar 0.1 ~ 1%, sodium Diacetate 0.4 ~ 2%, white wine 0.5 ~ 3%, water-soluble chilli powder 0.5 ~ 1%, salt 4 ~ 8%, white sugar 5 ~ 10%, monosodium glutamate 0.8 ~ 1.0%, I+G0.03 ~ 0.06%, sodium iso-vc 0.1 ~ 0.3%, adopts this stew in soy sauce liquid to can be made into the quick-frozen halogen ginned cotton of bubble green pepper taste.
The pickling liquid of described step (2) with the quality of cock skin for benchmark, stew in soy sauce liquid in step (3) with the quality of the skin of soya-bean milk for benchmark, composition and ratio is as follows: water-soluble chilli powder 0.5 ~ 1.5%, water-soluble zanthoxylum powder 0.05 ~ 1.5%, water-soluble five-spice powder 0.1 ~ 0.3%, ginger juice 0.05 ~ 1%, salt 4 ~ 6%, white sugar 5 ~ 10%, monosodium glutamate 0.8 ~ 1.0%, I+G0.03 ~ 0.06%, adopts this pickling liquid to can be made into the quick-frozen halogen ginned cotton of spicy.
Beneficial effect of the present invention: the quick-frozen halogen ginned cotton section that the present invention makes is attractive in appearance, well arranged red and white, nutritious, fragrant and oiliness, instant, assorted cold dishes works very well, has certain consumption demand; Meat and vegetables perfect adaptation, the meticulous collocation of cock skin and dried bean curd, unique flavor, food consumers in general being convenient to use have concurrently dried bean curd and cock skin double nutrition to be worth, eliminates the negative worry of edible cock skin, is of value to the healthy living of consumer; Improve Product Process and preparation method simultaneously, increase quick-freeze craft and preserve the original quality of food, preserve food nutrition to greatest extent; Quick-frozen halogen ginned cotton to adopt quick-freeze craft, low temperature prepared food production line balance, problems such as not only solving manufactured goods can not long term storage, and shelf life is short, circulation inconvenience, and widened product channel rate; Finished product has the mouthfeel of sauce spiced and stewed food, and compared with sauce halogen canned pack, the processing of quick-frozen halogen ginned cotton is easy, and cost is lower, and shelf life storage is relatively long, expands the range of choice of chicken meat food simultaneously, realizes making full use of of cock skin, improves added value.
Detailed description of the invention
Embodiment 1
The preparation method of the spiced quick-frozen halogen ginned cotton of the present embodiment, step is as follows:
(1) cock skin blanching: select fresh bulk cock skin, remove superabundant fats and clean up, boiling water is cooked, under the condition of 80 ~ 90 DEG C, blanching 5 ~ 10 minutes;
(2) cooling is pickled: the cock skin after blanching and pickling liquid are mixed, pickle 8 ~ 12 hours under the condition of 2 ~ 6 DEG C, and within every 4 hours, stir once, the quality of pickling liquid is 1 ~ 1.5 times of cock skin quality; With the quality of cock skin and the skin of soya-bean milk for benchmark, the composition and ratio of pickling liquid is as follows: the water-soluble five-spice powder 1 ~ 3% of drinking water 15 ~ 30%, flavouring powder (Liaocheng Feng Hu essence and flavoring agent Co., Ltd) 0.1 ~ 0.4%, halogen meat essence cream (Liaocheng Feng Hu essence and flavoring agent Co., Ltd) 0.2 ~ 0.6%, salt 4 ~ 6%, white sugar 5 ~ 10%, monosodium glutamate 0.2 ~ 0.8%, I+G0.03 ~ 0.06%, sodium iso-vc 0.1 ~ 0.3%, sodium lactate 0.2 ~ 1.0%;
(3) skin of soya-bean milk stew in soy sauce: the skin of soya-bean milk and stew in soy sauce liquid are mixed, under the condition of 80 ~ 90 DEG C, halogen 3 ~ 15 minutes, obtains spiced beancurd skin, and the quality of stew in soy sauce liquid is 1 ~ 1.5 times of skin of soya-bean milk quality; With the quality of the skin of soya-bean milk for benchmark, the composition and ratio of stew in soy sauce liquid is as follows: the water-soluble five-spice powder 1 ~ 3% of drinking water 15 ~ 30%, flavouring powder 0.1 ~ 0.4%, halogen meat essence cream 0.2 ~ 0.6%, salt 4 ~ 6%, white sugar 5 ~ 10%, monosodium glutamate 0.2 ~ 0.8%, I+G0.03 ~ 0.06%, sodium iso-vc 0.1 ~ 0.3%, sodium lactate 0.2 ~ 1.0%;
(4) shaping: first by egg white uniform application in spiced beancurd epidermis face, 3 layers of skin of soya-bean milk bonding are obtained multilayer spiced beancurd skin, then in Special disc, multilayer spiced beancurd skin is first spread, cock skin is pickled again at multilayer spiced beancurd skin upper berth one deck, the quality of spiced beancurd skin and cock skin is 1.5 ~ 2.0:2.5 ~ 3.0 than scope, then pickling cock skin upper berth one layer multi-layer spiced beancurd skin, repeating 2 ~ 3 times;
(5) shortening: by the boiling 30 ~ 45 minutes under the condition of 80 ~ 95 DEG C of the multilayer composite product after shaping for step (4);
(6) pack: pack after the product cutting after shortening, under being placed in-24 DEG C of conditions, quick-frozen is to central temperature less than-18 DEG C, and finished product stores and transports under the condition of-18 DEG C.
Embodiment 2
The preparation method of the spiced quick-frozen halogen ginned cotton of the present embodiment, step is as follows:
(1) cock skin blanching: select fresh bulk cock skin, remove superabundant fats and clean up, boiling water is cooked, under the condition of 80 DEG C, blanching 10 minutes;
(2) cooling is pickled: the cock skin after blanching and pickling liquid are mixed, pickle 12 hours under the condition of 2 DEG C, and within every 4 hours, stir once, the quality of pickling liquid is 1 times of cock skin quality; With the quality of cock skin and the skin of soya-bean milk for benchmark, the composition and ratio of pickling liquid is as follows: the water-soluble five-spice powder 1% of drinking water 15%, flavouring powder 0.1%, halogen meat essence cream 0.2%, salt 4%, white sugar 5%, monosodium glutamate 0.2%, I+G0.03%, sodium iso-vc 0.1%, sodium lactate 0.2%;
(3) skin of soya-bean milk stew in soy sauce: the skin of soya-bean milk and stew in soy sauce liquid are mixed, under the condition of 80 DEG C, halogen 15 minutes, obtains spiced beancurd skin, and the quality of stew in soy sauce liquid is 1 times of skin of soya-bean milk quality; With the quality of the skin of soya-bean milk for benchmark, the composition and ratio of stew in soy sauce liquid is as follows: the water-soluble five-spice powder 1% of drinking water 15%, flavouring powder 0.1%, halogen meat essence cream 0.2%, salt 4%, white sugar 5%, monosodium glutamate 0.2%, I+G0.03%, sodium iso-vc 0.1%, sodium lactate 0.2%;
(4) shaping: first by egg white uniform application in spiced beancurd epidermis face, 3 layers of skin of soya-bean milk bonding are obtained multilayer spiced beancurd skin, then in Special disc, multilayer spiced beancurd skin is first spread, cock skin is pickled again at multilayer spiced beancurd skin upper berth one deck, the quality of spiced beancurd skin and cock skin is 1.5:2.5 than scope, then pickling cock skin upper berth one layer multi-layer spiced beancurd skin, repeating 2 times;
(5) shortening: by the boiling 45 minutes under the condition of 80 DEG C of the multilayer composite product after shaping for step (4);
(6) pack: pack after the product cutting after shortening, under being placed in-24 DEG C of conditions, quick-frozen is to central temperature less than-18 DEG C, and finished product stores and transports under the condition of-18 DEG C.
Embodiment 3
The preparation method of the spiced quick-frozen halogen ginned cotton of the present embodiment, step is as follows:
(1) cock skin blanching: select fresh bulk cock skin, remove superabundant fats and clean up, boiling water is cooked, under the condition of 90 DEG C, blanching 5 minutes;
(2) cooling is pickled: the cock skin after blanching and pickling liquid are mixed, pickle 8 hours under the condition of 6 DEG C, and within every 4 hours, stir once, the quality of pickling liquid is 1.5 times of cock skin quality; With the quality of cock skin and the skin of soya-bean milk for benchmark, the composition and ratio of pickling liquid is as follows: the water-soluble five-spice powder 3% of drinking water 30%, flavouring powder 0.4%, halogen meat essence cream 0.6%, salt 6%, white sugar 10%, monosodium glutamate 0.8%, I+G0.06%, sodium iso-vc 0.3%, sodium lactate 1.0%;
(3) skin of soya-bean milk stew in soy sauce: the skin of soya-bean milk and stew in soy sauce liquid are mixed, under the condition of 90 DEG C, halogen 3 minutes, obtains spiced beancurd skin, and the quality of stew in soy sauce liquid is 1.5 times of skin of soya-bean milk quality; With the quality of the skin of soya-bean milk for benchmark, the composition and ratio of stew in soy sauce liquid is as follows: the water-soluble five-spice powder 3% of drinking water 30%, flavouring powder 0.4%, halogen meat essence cream 0.6%, salt 6%, white sugar 10%, monosodium glutamate 0.8%, I+G0.06%, sodium iso-vc 0.3%, sodium lactate 1.0%;
(4) shaping: first by egg white uniform application in spiced beancurd epidermis face, 3 layers of skin of soya-bean milk bonding are obtained multilayer spiced beancurd skin, then in Special disc, multilayer spiced beancurd skin is first spread, cock skin is pickled again at multilayer spiced beancurd skin upper berth one deck, the quality of spiced beancurd skin and cock skin is 2.0:3.0 than scope, then pickling cock skin upper berth one layer multi-layer spiced beancurd skin, repeating 3 times;
(5) shortening: by the boiling 30 minutes under the condition of 95 DEG C of the multilayer composite product after shaping for step (4);
(6) pack: pack after the product cutting after shortening, under being placed in-24 DEG C of conditions, quick-frozen is to central temperature less than-18 DEG C, and finished product stores and transports under the condition of-18 DEG C.
Embodiment 4
The preparation method of the spiced quick-frozen halogen ginned cotton of the present embodiment, step is as follows:
(1) cock skin blanching: select fresh bulk cock skin, remove superabundant fats and clean up, boiling water is cooked, under the condition of 85 DEG C, blanching 8 minutes;
(2) cooling is pickled: the cock skin after blanching and pickling liquid are mixed, pickle 8 ~ 12 hours under the condition of 5 DEG C, and within every 4 hours, stir once, the quality of pickling liquid is 1.2 times of cock skin quality; With the quality of cock skin and the skin of soya-bean milk for benchmark, the composition and ratio of pickling liquid is as follows: the water-soluble five-spice powder 2% of drinking water 20%, flavouring powder 0.3%, halogen meat essence cream 0.5%, salt 5%, white sugar 8%, monosodium glutamate 0.5%, I+G0.05%, sodium iso-vc 0.2%, sodium lactate 0.5%;
(3) skin of soya-bean milk stew in soy sauce: the skin of soya-bean milk and stew in soy sauce liquid are mixed, under the condition of 85 DEG C, halogen 3 ~ 15 minutes, obtains spiced beancurd skin, and the quality of stew in soy sauce liquid is 1.2 times of skin of soya-bean milk quality; With the quality of the skin of soya-bean milk for benchmark, the composition and ratio of stew in soy sauce liquid is as follows: the water-soluble five-spice powder 2% of drinking water 20%, flavouring powder 0.3%, halogen meat essence cream 0.5%, salt 5%, white sugar 8%, monosodium glutamate 0.5%, I+G0.05%, sodium iso-vc 0.2%, sodium lactate 0.5%;
(4) shaping: first by egg white uniform application in spiced beancurd epidermis face, 3 layers of skin of soya-bean milk bonding are obtained multilayer spiced beancurd skin, then in Special disc, multilayer spiced beancurd skin is first spread, cock skin is pickled again at multilayer spiced beancurd skin upper berth one deck, the quality of spiced beancurd skin and cock skin is 1.8:2.6 than scope, then pickling cock skin upper berth one layer multi-layer spiced beancurd skin, repeating 2 times;
(5) shortening: by the boiling 40 minutes under the condition of 90 DEG C of the multilayer composite product after shaping for step (4);
(6) pack: pack after the product cutting after shortening, under being placed in-24 DEG C of conditions, quick-frozen is to central temperature less than-18 DEG C, and finished product stores and transports under the condition of-18 DEG C.
Embodiment 5
The preparation method of the bubble green pepper taste quick-frozen halogen ginned cotton of the present embodiment:
With the quality of cock skin for benchmark, the composition and ratio of pickling liquid is as follows: drinking water 40%, water-soluble five-spice powder 1%, bubble green pepper water 10%, bubble green pepper 5%, citric acid 0.2%, light-coloured vinegar 0.1%, sodium Diacetate 0.4%, white wine 0.5%, water-soluble chilli powder 0.5%, salt 4%, white sugar 5%, monosodium glutamate 0.8%, I+G 0.03%, sodium iso-vc 0.1%;
With the quality of the skin of soya-bean milk for benchmark, the composition and ratio of stew in soy sauce liquid is as follows: drinking water 40%, water-soluble five-spice powder 1%, bubble green pepper water 10%, bubble green pepper 5%, citric acid 0.2%, light-coloured vinegar 0.1%, sodium Diacetate 0.4%, white wine 0.5%, water-soluble chilli powder 0.5%, salt 4%, white sugar 5%, monosodium glutamate 0.8%, I+G 0.03%, sodium iso-vc 0.1%;
All the other steps are with embodiment 2.
Embodiment 6
The preparation method of the bubble green pepper taste quick-frozen halogen ginned cotton of the present embodiment:
With the quality of cock skin for benchmark, the composition and ratio of pickling liquid is as follows: drinking water 60%, water-soluble five-spice powder 3%, bubble green pepper water 20%, bubble green pepper 10%, citric acid 1.2%, light-coloured vinegar 1%, sodium Diacetate 2%, white wine 3%, water-soluble chilli powder 1%, salt 6%, white sugar 10%, monosodium glutamate 1.0%, I+G0.06%, sodium iso-vc 0.3%;
With the quality of the skin of soya-bean milk for benchmark, the composition and ratio of stew in soy sauce liquid is as follows: drinking water 60%, water-soluble five-spice powder 3%, bubble green pepper water 20%, bubble green pepper 10%, citric acid 1.2%, light-coloured vinegar 1%, sodium Diacetate 2%, white wine 3%, water-soluble chilli powder 1%, salt 6%, white sugar 10%, monosodium glutamate 1.0%, I+G0.06%, sodium iso-vc 0.3%;
All the other steps are with embodiment 3.
Embodiment 7
The preparation method of the bubble green pepper taste quick-frozen halogen ginned cotton of the present embodiment:
With the quality of cock skin for benchmark, the composition and ratio of pickling liquid is as follows: drinking water 50%, water-soluble five-spice powder 2%, bubble green pepper water 15%, bubble green pepper 8%, citric acid 1.0%, light-coloured vinegar 0.5%, sodium Diacetate 1.0%, white wine 2.0%, water-soluble chilli powder 0.8%, salt 5%, white sugar 8%, monosodium glutamate 0.9%, I+G0.05%, sodium iso-vc 0.2%;
With the quality of the skin of soya-bean milk for benchmark, the composition and ratio of stew in soy sauce liquid is as follows: drinking water 50%, water-soluble five-spice powder 2%, bubble green pepper water 15%, bubble green pepper 8%, citric acid 1.0%, light-coloured vinegar 0.5%, sodium Diacetate 1.0%, white wine 2.0%, water-soluble chilli powder 0.8%, salt 5%, white sugar 8%, monosodium glutamate 0.9%, I+G0.05%, sodium iso-vc 0.2%;
All the other steps are with embodiment 4.
Embodiment 8
The preparation method of the spicy quick-frozen halogen ginned cotton of the present embodiment: with the quality of cock skin for benchmark, the composition and ratio of pickling liquid is as follows: drinking water 60%, water-soluble chilli powder 0.5%, water-soluble zanthoxylum powder 0.05%, water-soluble five-spice powder 0.1%, ginger juice 0.05%, salt 4%, white sugar 5%, monosodium glutamate 0.8%, I+G0.03%;
With the quality of the skin of soya-bean milk for benchmark, the composition and ratio of stew in soy sauce liquid is as follows: drinking water 60%, water-soluble chilli powder 0.5%, water-soluble zanthoxylum powder 0.05%, water-soluble five-spice powder 0.1%, ginger juice 0.05%, salt 4%, white sugar 5%, monosodium glutamate 0.8%, I+G0.03%;
All the other steps are with embodiment 2.
Embodiment 9
The preparation method of the spicy quick-frozen halogen ginned cotton of the present embodiment: with the quality of cock skin for benchmark, the composition and ratio of pickling liquid is as follows: drinking water 80%, water-soluble chilli powder 1.5%, water-soluble zanthoxylum powder 1.5%, water-soluble five-spice powder 0.3%, ginger juice 1%, salt 6%, white sugar 10%, monosodium glutamate 1.0%, I+G0.06%;
With the quality of the skin of soya-bean milk for benchmark, the composition and ratio of stew in soy sauce liquid is as follows: drinking water 80%, water-soluble chilli powder 1.5%, water-soluble zanthoxylum powder 1.5%, water-soluble five-spice powder 0.3%, ginger juice 1%, salt 6%, white sugar 10%, monosodium glutamate 1.0%, I+G0.06%;
All the other steps are with embodiment 3.
Embodiment 10
The preparation method of the spicy quick-frozen halogen ginned cotton of the present embodiment: with the quality of cock skin for benchmark, the composition and ratio of pickling liquid is as follows: drinking water 70%, water-soluble chilli powder 1.0%, water-soluble zanthoxylum powder 1.0%, water-soluble five-spice powder 0.2%, ginger juice 0.08%, salt 5%, white sugar 8%, monosodium glutamate 0.9%, I+G0.05%;
With the quality of the skin of soya-bean milk for benchmark, the composition and ratio of stew in soy sauce liquid is as follows: drinking water 70%, water-soluble chilli powder 1.0%, water-soluble zanthoxylum powder 1.0%, water-soluble five-spice powder 0.2%, ginger juice 0.08%, salt 5%, white sugar 8%, monosodium glutamate 0.9%, I+G0.05%;
All the other steps are with embodiment 4.
Claims (4)
1. a preparation method for quick-frozen halogen ginned cotton, is characterized in that step is as follows:
(1) cock skin blanching: by bulk cock skin under the condition of 80 ~ 90 DEG C, blanching 5 ~ 10 minutes;
(2) cooling is pickled: the cock skin after blanching and pickling liquid are mixed, pickle 8 ~ 12 hours under the condition of 2 ~ 6 DEG C, the quality of pickling liquid is 1 ~ 1.5 times of cock skin quality;
(3) skin of soya-bean milk stew in soy sauce: the skin of soya-bean milk and stew in soy sauce liquid are mixed, stew in soy sauce 3 ~ 15 minutes under the condition of 80 ~ 90 DEG C, the quality of stew in soy sauce liquid is 1 ~ 1.5 times of skin of soya-bean milk quality;
(4) shaping: first by egg white uniform application in spiced beancurd epidermis face, 3 layers of skin of soya-bean milk bonding are obtained multilayer spiced beancurd skin, then in Special disc, multilayer spiced beancurd skin is first spread, cock skin is pickled again at multilayer spiced beancurd skin upper berth one deck, the mass ratio of spiced beancurd skin and cock skin is 1.5 ~ 2.0:2.5 ~ 3.0, then pickling cock skin upper berth one layer multi-layer spiced beancurd skin, repeating 2 ~ 3 times;
(5) shortening: by the boiling 30 ~ 45 minutes under the condition of 80 ~ 95 DEG C of the multilayer composite product after shaping for step (4), then cool compacting 8 ~ 18 hours under the condition of 0 ~ 4 DEG C;
(6) pack: pack after the product cutting after shortening, under being placed in-24 DEG C of conditions, quick-frozen is to central temperature less than-18 DEG C, and finished product stores and transports under the condition of-18 DEG C.
2. the preparation method of quick-frozen halogen ginned cotton according to claim 1, is characterized in that: the pickling liquid of described step (2) with the quality of cock skin for benchmark, the stew in soy sauce liquid in step (3) with the quality of the skin of soya-bean milk for benchmark, composition and ratio is as follows: drinking water 60 ~ 80%, water-soluble five-spice powder 1 ~ 3%, flavouring powder 0.1 ~ 0.4%, halogen meat essence cream 0.2 ~ 0.6%, salt 4 ~ 6%, white sugar 5 ~ 10%, monosodium glutamate 0.2 ~ 0.8%, I+G0.03 ~ 0.06%, sodium iso-vc 0.1 ~ 0.3%, sodium lactate 0.2 ~ 1.0%.
3. the preparation method of quick-frozen halogen ginned cotton according to claim 1, it is characterized in that: the pickling liquid of described step (2) with the quality of cock skin for benchmark, stew in soy sauce liquid in step (3) with the quality of the skin of soya-bean milk for benchmark, composition and ratio is as follows: drinking water 40 ~ 60%, water-soluble five-spice powder 1 ~ 3%, bubble green pepper water 10 ~ 20%, bubble green pepper 5 ~ 10%, citric acid 0.2 ~ 1.2%, light-coloured vinegar 0.1 ~ 1%, sodium Diacetate 0.4 ~ 2%, white wine 0.5 ~ 3%, water-soluble chilli powder 0.5 ~ 1%, salt 4 ~ 6%, white sugar 5 ~ 10%, monosodium glutamate 0.8 ~ 1.0% I+G 0.03 ~ 0.06%, sodium iso-vc 0.1 ~ 0.3%.
4. the preparation method of quick-frozen halogen ginned cotton according to claim 1, it is characterized in that: the pickling liquid of described step (2) is with the quality of cock skin for benchmark, and the stew in soy sauce liquid in step (3) is with the quality of the skin of soya-bean milk for benchmark, and composition and ratio is as follows: drinking water 60 ~ 80%, water-soluble chilli powder 0.5 ~ 1.5%, water-soluble zanthoxylum powder 0.05 ~ 1.5%, water-soluble five-spice powder 0.1 ~ 0.3%, ginger juice 0.05 ~ 1%, salt 4 ~ 6%, white sugar 5 ~ 10%, monosodium glutamate 0.8 ~ 1.0%, I+G0.03 ~ 0.06%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410426951.5A CN104207163B (en) | 2014-08-27 | 2014-08-27 | A kind of manufacture method of quick-freezing halogen ginned cotton |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410426951.5A CN104207163B (en) | 2014-08-27 | 2014-08-27 | A kind of manufacture method of quick-freezing halogen ginned cotton |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104207163A true CN104207163A (en) | 2014-12-17 |
| CN104207163B CN104207163B (en) | 2016-06-08 |
Family
ID=52089374
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410426951.5A Active CN104207163B (en) | 2014-08-27 | 2014-08-27 | A kind of manufacture method of quick-freezing halogen ginned cotton |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104207163B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819903A (en) * | 2016-12-30 | 2017-06-13 | 安徽省家乡食品集团有限公司 | A kind of processing method of instant pot-stewed fowl pigtail |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2320038Y (en) * | 1998-01-07 | 1999-05-26 | 青岛雅优益食品有限公司 | Chicken skin roll preperation |
| CN1625971A (en) * | 2003-12-09 | 2005-06-15 | 陈莉莉 | Roll with bean skin in fruity flavor |
| CN1973691A (en) * | 2006-12-21 | 2007-06-06 | 侯泉声 | Rolled duck elbow making process |
-
2014
- 2014-08-27 CN CN201410426951.5A patent/CN104207163B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2320038Y (en) * | 1998-01-07 | 1999-05-26 | 青岛雅优益食品有限公司 | Chicken skin roll preperation |
| CN1625971A (en) * | 2003-12-09 | 2005-06-15 | 陈莉莉 | Roll with bean skin in fruity flavor |
| CN1973691A (en) * | 2006-12-21 | 2007-06-06 | 侯泉声 | Rolled duck elbow making process |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819903A (en) * | 2016-12-30 | 2017-06-13 | 安徽省家乡食品集团有限公司 | A kind of processing method of instant pot-stewed fowl pigtail |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104207163B (en) | 2016-06-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103005480B (en) | Method for processing marinated beef with bean fragrance and marinated beef with bean fragrance | |
| CN102132906B (en) | Method for producing instant leisure peeled prawn food | |
| CN102919894B (en) | Processing method of instant sweet and sour fish capable of being preserved at normal temperature | |
| CN103504322A (en) | Method for making spicy beef jerky | |
| CN102845730B (en) | Sichuan-style pickle seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof | |
| CN103689670A (en) | Method for preparing grilled cod fillet food | |
| CN104489224A (en) | Process for processing sweetened lotus root health preserved fruit | |
| KR101420387B1 (en) | tteokgalbi using processed food and for preparing same | |
| CN101317667A (en) | Quick-freezing pork steak foods and preparation thereof | |
| CN101731633A (en) | Method for preparing vegetable pancake filled with beef | |
| KR20110109318A (en) | The manufacturing method of smoked ham hocks kkakttugi | |
| CN103689669B (en) | A kind of making method roasting salmon slice foodstuffs | |
| CN103315309A (en) | Cooking method of mutton | |
| CN102972789A (en) | Process for manufacturing glutinous rice balls | |
| CN103404882B (en) | Production method of tender vacuum dried minced meat | |
| CN104814455A (en) | Tea flavored roasted trachidermus fasciatus and preparation method thereof | |
| KR102585226B1 (en) | Method for producing frozen Gimbap including material for diet | |
| CN104187808A (en) | Preparation method of cake with dried bean curd and chicken | |
| CN104207163B (en) | A kind of manufacture method of quick-freezing halogen ginned cotton | |
| CN107495156A (en) | A kind of spiced chicken fin root and preparation method thereof | |
| KR101022773B1 (en) | Method of producing sauce, sauce produced thereby, and cutlet | |
| CN103689662A (en) | Method for preparing grilled salmon head food | |
| CN103704779A (en) | Preparing method of barbecued horse mackerel fillet food | |
| KR102071147B1 (en) | Manufacturing method of mustard sauce | |
| CN105455080A (en) | Pickling method for white radishes |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| PP01 | Preservation of patent right |
Effective date of registration: 20200525 Granted publication date: 20160608 |
|
| PP01 | Preservation of patent right | ||
| PD01 | Discharge of preservation of patent |
Date of cancellation: 20230525 Granted publication date: 20160608 |
|
| PD01 | Discharge of preservation of patent |