CN106262652A - A kind of slow-releasing composite material and the method pickling air-dried chicken with it - Google Patents
A kind of slow-releasing composite material and the method pickling air-dried chicken with it Download PDFInfo
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- CN106262652A CN106262652A CN201610638599.0A CN201610638599A CN106262652A CN 106262652 A CN106262652 A CN 106262652A CN 201610638599 A CN201610638599 A CN 201610638599A CN 106262652 A CN106262652 A CN 106262652A
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- 239000002131 composite material Substances 0.000 title claims abstract description 43
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title claims abstract description 23
- 238000005554 pickling Methods 0.000 title claims abstract description 13
- 235000013305 food Nutrition 0.000 claims abstract description 109
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims abstract description 36
- 239000000440 bentonite Substances 0.000 claims abstract description 36
- 229910000278 bentonite Inorganic materials 0.000 claims abstract description 36
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims abstract description 36
- 235000002906 tartaric acid Nutrition 0.000 claims abstract description 28
- 239000011975 tartaric acid Substances 0.000 claims abstract description 28
- 235000021110 pickles Nutrition 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 23
- -1 polyethylene ketopyrrolidine Polymers 0.000 claims abstract description 19
- 239000002202 Polyethylene glycol Substances 0.000 claims abstract description 18
- 229920001223 polyethylene glycol Polymers 0.000 claims abstract description 18
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 16
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 239000007921 spray Substances 0.000 claims abstract description 15
- 239000000203 mixture Substances 0.000 claims abstract description 14
- 229920001296 polysiloxane Polymers 0.000 claims abstract description 14
- 238000002360 preparation method Methods 0.000 claims abstract description 11
- FEWJPZIEWOKRBE-XIXRPRMCSA-N Mesotartaric acid Chemical compound OC(=O)[C@@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-XIXRPRMCSA-N 0.000 claims abstract description 8
- 230000004913 activation Effects 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 239000012267 brine Substances 0.000 claims description 27
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 22
- 238000004659 sterilization and disinfection Methods 0.000 claims description 16
- 239000000243 solution Substances 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 12
- 238000010025 steaming Methods 0.000 claims description 12
- 238000007605 air drying Methods 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000009461 vacuum packaging Methods 0.000 claims description 7
- 102100037205 Sal-like protein 2 Human genes 0.000 claims description 6
- 101710192308 Sal-like protein 2 Proteins 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 210000000038 chest Anatomy 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 230000029087 digestion Effects 0.000 claims description 6
- 230000035800 maturation Effects 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 239000008213 purified water Substances 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 229910052736 halogen Inorganic materials 0.000 claims description 5
- 150000002367 halogens Chemical class 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 240000004760 Pimpinella anisum Species 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 229920002565 Polyethylene Glycol 400 Polymers 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 claims description 3
- JLFNLZLINWHATN-UHFFFAOYSA-N pentaethylene glycol Chemical compound OCCOCCOCCOCCOCCO JLFNLZLINWHATN-UHFFFAOYSA-N 0.000 claims description 3
- 239000002689 soil Substances 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 235000013614 black pepper Nutrition 0.000 claims description 2
- 230000008961 swelling Effects 0.000 claims 2
- 239000002253 acid Substances 0.000 claims 1
- 239000011260 aqueous acid Substances 0.000 claims 1
- 235000013330 chicken meat Nutrition 0.000 abstract description 28
- 235000013372 meat Nutrition 0.000 abstract description 21
- 230000000694 effects Effects 0.000 description 5
- 238000003307 slaughter Methods 0.000 description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 3
- 239000010495 camellia oil Substances 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 238000009938 salting Methods 0.000 description 2
- 241000271566 Aves Species 0.000 description 1
- 235000005593 Camellia sinensis f parvifolia Nutrition 0.000 description 1
- 244000041840 Camellia sinensis f. parvifolia Species 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- WHNWPMSKXPGLAX-UHFFFAOYSA-N N-Vinyl-2-pyrrolidone Chemical compound C=CN1CCCC1=O WHNWPMSKXPGLAX-UHFFFAOYSA-N 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/027—Preserving by means of inorganic salts by inorganic salts other than kitchen salt, or mixtures thereof with organic compounds, e.g. biochemical compounds
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of slow-releasing composite material and the method pickling air-dried chicken with it, slow-releasing composite material is prepared from by the raw material of following weight portion: modified food level bentonite, 40～50 parts；Food grade kieselguhr, 20～30 parts；Food grade silicone, 12～14 parts；Food stage Polyethylene Glycol, 8～10 parts；Food-grade polyethylene ketopyrrolidine, 7～9 parts；Food stage Gypsum Fibrosum powder, 3～5 parts；Wherein, described modified food level preparation method for bentonite is: food stage bentonite in powder is first broken to 200～300 mesh, activation in 2～3 hours is dried in 250～350 DEG C, stir while spray aqueous tartaric acid solution again, the weight/mass percentage composition of aqueous tartaric acid solution mesotartaric acid is 50～60%, and 1g food stage bentonite correspondence sprays tartaric acid 70～90mg；After having sprayed, dry 1～2 hour in 90～100 DEG C.Slow-releasing composite material of the present invention can slowly discharge Sal, and not only can ensure that internal layer meat was pickled thorough but also outer layer meat salinity will not be made too high with soft meat, and the air-dried chicken meat using this slow-releasing composite material to pickle is tender and salinity is moderate, homogeneous.
Description
Technical field
The invention belongs to food and pickle manufacture field, be specifically related to a kind of slow-releasing composite material and pickle air-dried chicken with it
Method.
Background technology
Chinese have the diet hobby of edible stew in soy sauce birds, and air-dried chicken is exactly the spiced and stewed food that one of which is very popular.
Traditional method for salting is the saltwater brine preparing high salinity, is then placed in one by broiler and pickles.This method for salting
Simply, efficiency high, can many broiler batches be pickled simultaneously.But, this method often results in outer layer meat and pickles, relatively
Salty, and internal layer meat is the most thin, meat pickles effect heterogeneity.In order to solve this problem, some producer first uses bulk
Agent processes broiler, makes meat be unlikely to too tight, so that internal layer meat is also pickled；Also some producer can be the thickest to meat
Leg etc. first injects saltwater brine, and that improves internal layer meat pickles effect.
Summary of the invention
It is an object of the invention to provide a kind of slow-releasing composite material and the method pickling air-dried chicken with it.
The above-mentioned purpose of the present invention is achieved by techniques below scheme:
A kind of slow-releasing composite material, is prepared from by the raw material of following weight portion: modified food level bentonite, 40～50
Part；Food grade kieselguhr, 20～30 parts；Food grade silicone, 12～14 parts；Food stage Polyethylene Glycol, 8～10 parts；Food stage is gathered
Vinylpyrrolidone, 7～9 parts；Food stage Gypsum Fibrosum powder, 3～5 parts；Wherein, described modified food level preparation method for bentonite
For: first food stage bentonite in powder is broken to 200～300 mesh, dries activation in 2～3 hours in 250～350 DEG C, then stir while spray
Aqueous tartaric acid solution, the weight/mass percentage composition of aqueous tartaric acid solution mesotartaric acid is 50～60%, and 1g food stage bentonite is corresponding
Spray tartaric acid 70～90mg；After having sprayed, dry 1～2 hour in 90～100 DEG C.
Further, described slow-releasing composite material is prepared from by the raw material of following weight portion: modified food level is swollen
Profit soil, 45 parts；Food grade kieselguhr, 25 parts；Food grade silicone, 13 parts；Food stage Polyethylene Glycol, 9 parts；Food-grade polyethylene pyrrole
Pyrrolidone, 8 parts；Food stage Gypsum Fibrosum powder, 4 parts.
Further, described modified food level preparation method for bentonite is: first food stage bentonite in powder is broken to 200～
300 mesh, dry activation in 2.5 hours in 300 DEG C, then stir while spray aqueous tartaric acid solution, aqueous tartaric acid solution mesotartaric acid
Weight/mass percentage composition is 55%, and 1g food stage bentonite correspondence sprays tartaric acid 80mg；After having sprayed, dry 1.5 hours in 95 DEG C.
Further, described Polyethylene Glycol is PEG400.
Further, described tartaric acid is food stage tartaric acid.
A kind of method utilizing above-mentioned slow-releasing composite material to pickle air-dried chicken, by quick chicken through slaughtering, plucking, clean thorax, drift
Washing and obtain GUANGJI, described processing technology comprises following operation the most successively:
Operation S1, pickles: by weight ratio weigh modified food level bentonite, food grade kieselguhr, food grade silicone,
Food stage Polyethylene Glycol, food-grade polyethylene ketopyrrolidine and food stage Gypsum Fibrosum powder mix homogeneously obtain slow-releasing composite material, then
Adding saltwater brine to mix thoroughly, uniform application, on GUANGJI surface, pickles 48～72 hours under the conditions of 10～20 DEG C；Described saltwater brine preparation side
Method is: in parts by weight, adds 14～18 portions of Sal in the purified water of every 100 parts；1g slow-releasing composite material correspondence adds saltwater brine 4
～6ml；1kg GUANGJI smears slow-releasing composite material 400～600g；
Operation S2, air-dries: clean GUANGJI surface smear pickle material be placed on temperature 8～18 DEG C, relative humidity 25～
Air-drying in the air-dried workshop of 75%, air-dry time is 3～5 days；
Operation S3, tweezer hair: the GUANGJI after air-drying is placed in the water that temperature is 80 DEG C～90 DEG C after water outlet in 5～8 minutes, will
Surface little Mao tweezer to the greatest extent, cleans up with water and is placed on fixing shelf；
Operation S4, boiling: by steaming and decocting production line, the most added GUANGJI is delivered to temperature is 95～102 DEG C configured good
Saltwater brine in steaming and decocting, digestion time is 50～120 minutes；
Operation S5, packaging: the ripe chicken after boiling is taken off from shelf, cooling vacuum packaging, microwave disinfection or high temperature
Sterilization, then cools down, and carries out outer package sealing, weighs, prints the date of manufacture, delivers to preservation in the freezer of less than-10 DEG C.
Further, operation S2 is cleaned the material of pickling of GUANGJI surface smear and is placed on temperature 12 DEG C, relative humidity 50%
Air-dried workshop in air-dry, air-dry time is 4 days.
Further, saltwater brine described in operation S4 includes the raw material of following weight portion: Sal 2 parts, 0.2 part of Pericarpium Zanthoxyli, black pepper
0.2 part, Bulbus Allii 0.3 part, 0.3 part of Rhizoma Zingiberis Recens, Herba Pelargonii Graveolentis 0.3 part, 0.3 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), anistree 0.2 part, Cortex Cinnamomi 0.3 part, white sugar 3 parts, camellia oleosa seed
Oil 2 parts and 150 parts of water.
Further, microwave disinfection described in operation S5 is: place in tunnel type microwave after being vacuum-packed by maturation chicken, temperature
Being 80～120 DEG C, the time is 12～16 minutes.
Further, high temperature sterilization described in operation S5 is: being positioned over temperature after being vacuum-packed by maturation chicken is 110～120
DEG C pressure cooker in 14～16 minutes.
Advantages of the present invention:
Slow-releasing composite material of the present invention can slowly discharge Sal, and can both ensure that internal layer meat was pickled with soft meat
Thoroughly outer layer meat salinity will not be made again too high, the air-dried chicken meat using this slow-releasing composite material to pickle is tender and salinity is moderate,
Homogeneous.
Detailed description of the invention
Further illustrate the essentiality content of the present invention below in conjunction with embodiment, but do not limit the present invention with this and protect model
Enclose.Although the present invention being explained in detail with reference to preferred embodiment, it will be understood by those within the art that, can be right
Technical scheme is modified or equivalent, without deviating from the spirit and scope of technical solution of the present invention.
In following embodiment, equal microwave disinfection after vacuum packaging, condition is: place tunnel type after being vacuum-packed by maturation chicken
In microwave, temperature is 100 DEG C, and the time is 14 minutes.Can certainly use high temperature sterilization, condition is: by maturation chicken vacuum packet
It is positioned over after dress in the pressure cooker that temperature is 115 DEG C 15 minutes.Food stage Polyethylene Glycol all uses food stage PEG400,
Tartaric acid uses food stage tartaric acid.
Embodiment 1: pickling of air-dried chicken
By quick chicken through slaughtering, plucking, clean thorax, rinsing obtain GUANGJI, comprise following operation the most successively:
Operation S1, pickles: by weight ratio weigh modified food level bentonite, food grade kieselguhr, food grade silicone,
Food stage Polyethylene Glycol, food-grade polyethylene ketopyrrolidine and food stage Gypsum Fibrosum powder mix homogeneously obtain slow-releasing composite material, then
Adding saltwater brine to mix thoroughly, uniform application, on GUANGJI surface, pickles 60 hours under the conditions of 15 DEG C；Described saltwater brine compound method is: with
Weight portion meter, adds 16 portions of Sal in the purified water of every 100 parts；1g slow-releasing composite material correspondence adds saltwater brine 5ml；1kg GUANGJI
Smear slow-releasing composite material 500g；
Operation S2, air-dries: the material of pickling cleaning GUANGJI surface smear is placed on temperature 12 DEG C, the wind of relative humidity 50%
Air-drying in dry turning, air-dry time is 4 days；
Operation S3, tweezer hair: the GUANGJI after air-drying is placed in the water that temperature is 85 DEG C after water outlet in 6.5 minutes, and surface is little
Hair tweezer to the greatest extent, cleans up with water and is placed on fixing shelf；
Operation S4, boiling: the most added GUANGJI is delivered to, by steaming and decocting production line, the configured good halogen that temperature is 98 DEG C
Steaming and decocting in liquid, digestion time is 90 minutes；Described saltwater brine includes the raw material of following weight portion: Sal 2 parts, 0.2 part of Pericarpium Zanthoxyli, black Hu
Green pepper 0.2 part, Bulbus Allii 0.3 part, 0.3 part of Rhizoma Zingiberis Recens, Herba Pelargonii Graveolentis 0.3 part, 0.3 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), anise 0.2 part, Cortex Cinnamomi 0.3 part, white sugar 3 parts, tea
Seed oil 2 parts and 150 parts of water；
Operation S5, packaging: the ripe chicken after boiling is taken off from shelf, cooling vacuum packaging, microwave disinfection, colder
But, carry out outer package sealing, weigh, print the date of manufacture, deliver to the freezer of less than-10 DEG C preserves.
Slow-releasing composite material is prepared from by the raw material of following weight portion: modified food level bentonite, 45 parts；Food stage
Kieselguhr, 25 parts；Food grade silicone, 13 parts；Food stage Polyethylene Glycol, 9 parts；Food-grade polyethylene ketopyrrolidine, 8 parts；Food
Level Gypsum Fibrosum powder, 4 parts.
Modified food level preparation method for bentonite is: food stage bentonite in powder is first broken to 200～300 mesh, in 300 DEG C
Drying activation in 2.5 hours, then stir while spray aqueous tartaric acid solution, the weight/mass percentage composition of aqueous tartaric acid solution mesotartaric acid is
55%, 1g food stage bentonite correspondence sprays tartaric acid 80mg；After having sprayed, dry 1.5 hours in 95 DEG C.
Embodiment 2: pickling of air-dried chicken
By quick chicken through slaughtering, plucking, clean thorax, rinsing obtain GUANGJI, comprise following operation the most successively:
Operation S1, pickles: by weight ratio weigh modified food level bentonite, food grade kieselguhr, food grade silicone,
Food stage Polyethylene Glycol, food-grade polyethylene ketopyrrolidine and food stage Gypsum Fibrosum powder mix homogeneously obtain slow-releasing composite material, then
Adding saltwater brine to mix thoroughly, uniform application, on GUANGJI surface, pickles 72 hours under the conditions of 10 DEG C；Described saltwater brine compound method is: with
Weight portion meter, adds 14 portions of Sal in the purified water of every 100 parts；1g slow-releasing composite material correspondence adds saltwater brine 6ml；1kg GUANGJI
Smear slow-releasing composite material 600g；
Operation S2, air-dries: the material of pickling cleaning GUANGJI surface smear is placed on temperature 8 DEG C, the wind of relative humidity 25%
Air-drying in dry turning, air-dry time is 5 days；
Operation S3, tweezer hair: the GUANGJI after air-drying is placed in the water that temperature is 80 DEG C after water outlet in 8 minutes, by little for surface Mao
Tweezer to the greatest extent, cleans up with water and is placed on fixing shelf；
Operation S4, boiling: the most added GUANGJI is delivered to, by steaming and decocting production line, the configured good halogen that temperature is 95 DEG C
Steaming and decocting in liquid, digestion time is 120 minutes；Described saltwater brine includes the raw material of following weight portion: Sal 2 parts, 0.2 part of Pericarpium Zanthoxyli, black
0.2 part of Fructus Piperis, Bulbus Allii 0.3 part, 0.3 part of Rhizoma Zingiberis Recens, Herba Pelargonii Graveolentis 0.3 part, 0.3 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), anistree 0.2 part, Cortex Cinnamomi 0.3 part, white sugar 3 parts,
Oleum Camelliae 2 parts and 150 parts of water；
Operation S5, packaging: the ripe chicken after boiling is taken off from shelf, cooling vacuum packaging, microwave disinfection or high temperature
Sterilization, then cools down, and carries out outer package sealing, weighs, prints the date of manufacture, delivers to preservation in the freezer of less than-10 DEG C.
Slow-releasing composite material is prepared from by the raw material of following weight portion: modified food level bentonite, 40 parts；Food stage
Kieselguhr, 20 parts；Food grade silicone, 12 parts；Food stage Polyethylene Glycol, 8 parts；Food-grade polyethylene ketopyrrolidine, 7 parts；Food
Level Gypsum Fibrosum powder, 3 parts.
Modified food level preparation method for bentonite is: food stage bentonite in powder is first broken to 200～300 mesh, in 250 DEG C
Drying activation in 3 hours, then stir while spray aqueous tartaric acid solution, the weight/mass percentage composition of aqueous tartaric acid solution mesotartaric acid is
50%, 1g food stage bentonite correspondence sprays tartaric acid 70mg；After having sprayed, dry 2 hours in 90 DEG C.
Embodiment 3: pickling of air-dried chicken
By quick chicken through slaughtering, plucking, clean thorax, rinsing obtain GUANGJI, comprise following operation the most successively:
Operation S1, pickles: by weight ratio weigh modified food level bentonite, food grade kieselguhr, food grade silicone,
Food stage Polyethylene Glycol, food-grade polyethylene ketopyrrolidine and food stage Gypsum Fibrosum powder mix homogeneously obtain slow-releasing composite material, then
Adding saltwater brine to mix thoroughly, uniform application, on GUANGJI surface, pickles 48 hours under the conditions of 20 DEG C；Described saltwater brine compound method is: with
Weight portion meter, adds 18 portions of Sal in the purified water of every 100 parts；1g slow-releasing composite material correspondence adds saltwater brine 4ml；1kg GUANGJI
Smear slow-releasing composite material 400g；
Operation S2, air-dries: the material of pickling cleaning GUANGJI surface smear is placed on temperature 18 DEG C, the wind of relative humidity 75%
Air-drying in dry turning, air-dry time is 3 days；
Operation S3, tweezer hair: the GUANGJI after air-drying is placed in the water that temperature is 90 DEG C after water outlet in 5 minutes, by little for surface Mao
Tweezer to the greatest extent, cleans up with water and is placed on fixing shelf；
Operation S4, boiling: the most added GUANGJI is delivered to, by steaming and decocting production line, the configured good halogen that temperature is 102 DEG C
Steaming and decocting in liquid, digestion time is 50 minutes；Described saltwater brine includes the raw material of following weight portion: Sal 2 parts, 0.2 part of Pericarpium Zanthoxyli, black Hu
Green pepper 0.2 part, Bulbus Allii 0.3 part, 0.3 part of Rhizoma Zingiberis Recens, Herba Pelargonii Graveolentis 0.3 part, 0.3 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), anise 0.2 part, Cortex Cinnamomi 0.3 part, white sugar 3 parts, tea
Seed oil 2 parts and 150 parts of water；
Operation S5, packaging: the ripe chicken after boiling is taken off from shelf, cooling vacuum packaging, microwave disinfection or high temperature
Sterilization, then cools down, and carries out outer package sealing, weighs, prints the date of manufacture, delivers to preservation in the freezer of less than-10 DEG C.
Slow-releasing composite material is prepared from by the raw material of following weight portion: modified food level bentonite, 50 parts；Food stage
Kieselguhr, 30 parts；Food grade silicone, 14 parts；Food stage Polyethylene Glycol, 10 parts；Food-grade polyethylene ketopyrrolidine, 9 parts；Food
Level Gypsum Fibrosum powder, 5 parts.
Modified food level preparation method for bentonite is: food stage bentonite in powder is first broken to 200～300 mesh, in 350 DEG C
Drying activation in 2 hours, then stir while spray aqueous tartaric acid solution, the weight/mass percentage composition of aqueous tartaric acid solution mesotartaric acid is
60%, 1g food stage bentonite correspondence sprays tartaric acid 90mg；After having sprayed, dry 1 hour in 100 DEG C.
Embodiment 4: contrast with embodiment 1, uses the most modified food stage bentonite
By quick chicken through slaughtering, plucking, clean thorax, rinsing obtain GUANGJI, comprise following operation the most successively:
Operation S1, pickles: ratio by weight weighs food stage bentonite, food grade kieselguhr, food grade silicone, food
Level Polyethylene Glycol, food-grade polyethylene ketopyrrolidine and food stage Gypsum Fibrosum powder mix homogeneously obtain slow-releasing composite material, are subsequently adding
Saltwater brine is mixed thoroughly, and uniform application, on GUANGJI surface, pickles 60 hours under the conditions of 15 DEG C；Described saltwater brine compound method is: with weight
Part meter, adds 16 portions of Sal in the purified water of every 100 parts；1g slow-releasing composite material correspondence adds saltwater brine 5ml；1kg GUANGJI is smeared
Slow-releasing composite material 500g；
Operation S2, air-dries: the material of pickling cleaning GUANGJI surface smear is placed on temperature 12 DEG C, the wind of relative humidity 50%
Air-drying in dry turning, air-dry time is 4 days；
Operation S3, tweezer hair: the GUANGJI after air-drying is placed in the water that temperature is 85 DEG C after water outlet in 6.5 minutes, and surface is little
Hair tweezer to the greatest extent, cleans up with water and is placed on fixing shelf；
Operation S4, boiling: the most added GUANGJI is delivered to, by steaming and decocting production line, the configured good halogen that temperature is 98 DEG C
Steaming and decocting in liquid, digestion time is 90 minutes；Described saltwater brine includes the raw material of following weight portion: Sal 2 parts, 0.2 part of Pericarpium Zanthoxyli, black Hu
Green pepper 0.2 part, Bulbus Allii 0.3 part, 0.3 part of Rhizoma Zingiberis Recens, Herba Pelargonii Graveolentis 0.3 part, 0.3 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), anise 0.2 part, Cortex Cinnamomi 0.3 part, white sugar 3 parts, tea
Seed oil 2 parts and 150 parts of water；
Operation S5, packaging: the ripe chicken after boiling is taken off from shelf, cooling vacuum packaging, microwave disinfection, colder
But, carry out outer package sealing, weigh, print the date of manufacture, deliver to the freezer of less than-10 DEG C preserves.
Slow-releasing composite material includes following raw material: food stage bentonite, 45 parts；Food grade kieselguhr, 25 parts；Food
Grade silica gel, 13 parts；Food stage Polyethylene Glycol, 9 parts；Food-grade polyethylene ketopyrrolidine, 8 parts；Food stage Gypsum Fibrosum powder, 4 parts.
Embodiment 5: effect example
Measure air-dried chicken outer layer meat salinity (%) and internal layer meat salinity (%) of embodiment 1～4 preparation respectively.
Meanwhile, arrange 5 experts the most veteran as judging panel, the Meat Tenderness of air-dried chicken to be given a mark, take average.Full marks
It it is 10 parts.Embodiment 2,3 measurement result is basically identical with embodiment 1, and embodiment 1 and embodiment 4 measurement result are as follows:
| Outer layer meat salinity (%) | Internal layer meat salinity (%) | Tenderness score | |
| Embodiment 1 | 9.7 | 9.6 | 9.9 |
| Embodiment 4 | 10.4 | 8.7 | 9.4 |
Measurement result shows, slow-releasing composite material of the present invention can slowly discharge Sal, and both can ensure with soft meat
Internal layer meat is pickled and thoroughly outer layer meat salinity will not be made again too high, and the air-dried chicken meat using this slow-releasing composite material to pickle is tender
And salinity is moderate, homogeneous.The difference of embodiment 1 and embodiment 4 effect is the most modified with food stage bentonite relevant.
The effect of above-described embodiment indicates that the essentiality content of the present invention, but does not limit the protection of the present invention with this
Scope.It will be understood by those within the art that, technical scheme can be modified or equivalent,
Essence and protection domain without deviating from technical solution of the present invention.
Claims (10)
1. a slow-releasing composite material, it is characterised in that be prepared from by the raw material of following weight portion: modified food level swelling
Soil, 40～50 parts；Food grade kieselguhr, 20～30 parts；Food grade silicone, 12～14 parts；Food stage Polyethylene Glycol, 8～10 parts；
Food-grade polyethylene ketopyrrolidine, 7～9 parts；Food stage Gypsum Fibrosum powder, 3～5 parts；Wherein, the described bentonitic system of modified food level
Preparation Method is: food stage bentonite in powder is first broken to 200～300 mesh, dries activation in 2～3 hours in 250～350 DEG C, then limit is stirred
Aqueous tartaric acid solution is sprayed on limit, and the weight/mass percentage composition of aqueous tartaric acid solution mesotartaric acid is 50～60%, 1g food stage swelling
Soil is corresponding sprays tartaric acid 70～90mg；After having sprayed, dry 1～2 hour in 90～100 DEG C.
Slow-releasing composite material the most according to claim 1, it is characterised in that by the raw material preparation of following weight portion
Become: modified food level bentonite, 45 parts；Food grade kieselguhr, 25 parts；Food grade silicone, 13 parts；Food stage Polyethylene Glycol, 9
Part；Food-grade polyethylene ketopyrrolidine, 8 parts；Food stage Gypsum Fibrosum powder, 4 parts.
Slow-releasing composite material the most according to claim 1, it is characterised in that the described bentonitic preparation side of modified food level
Method is: food stage bentonite in powder is first broken to 200～300 mesh, dries activation in 2.5 hours in 300 DEG C, then stirs while spray winestone
Aqueous acid, the weight/mass percentage composition of aqueous tartaric acid solution mesotartaric acid is 55%, and 1g food stage bentonite correspondence sprays winestone
Acid 80mg；After having sprayed, dry 1.5 hours in 95 DEG C.
Slow-releasing composite material the most according to claim 1, it is characterised in that: described Polyethylene Glycol is PEG400.
Slow-releasing composite material the most according to claim 1, it is characterised in that: described tartaric acid is food stage tartaric acid.
6. utilize the method that the arbitrary described slow-releasing composite material of claim 1～5 pickles air-dried chicken, by quick chicken through killing
Kill, pluck, clean thorax, rinsing obtain GUANGJI, it is characterised in that described processing technology comprises following operation the most successively:
Operation S1, pickles: ratio by weight weighs modified food level bentonite, food grade kieselguhr, food grade silicone, food
Level Polyethylene Glycol, food-grade polyethylene ketopyrrolidine and food stage Gypsum Fibrosum powder mix homogeneously obtain slow-releasing composite material, are subsequently adding
Saltwater brine is mixed thoroughly, and uniform application, on GUANGJI surface, pickles 48～72 hours under the conditions of 10～20 DEG C；Described saltwater brine compound method
For: in parts by weight, the purified water of every 100 parts is added 14～18 portions of Sal；1g slow-releasing composite material correspondence add saltwater brine 4～
6ml；1kg GUANGJI smears slow-releasing composite material 400～600g；
Operation S2, air-dries: the material of pickling cleaning GUANGJI surface smear is placed on temperature 8～18 DEG C, relative humidity 25～75%
Air-dried workshop in air-dry, air-dry time is 3～5 days；
Operation S3, tweezer hair: the GUANGJI after air-drying is placed in the water that temperature is 80 DEG C～90 DEG C after water outlet in 5～8 minutes, by surface
Little Mao tweezer to the greatest extent, cleans up with water and is placed on fixing shelf；
Operation S4, boiling: the most added GUANGJI is delivered to, by steaming and decocting production line, the configured good halogen that temperature is 95～102 DEG C
Steaming and decocting in liquid, digestion time is 50～120 minutes；
Operation S5, packaging: the ripe chicken after boiling is taken off from shelf, cooling vacuum packaging, microwave disinfection or high temperature sterilization,
Cool down again, carry out outer package sealing, weigh, print the date of manufacture, deliver to the freezer of less than-10 DEG C preserves.
Method the most according to claim 6, it is characterised in that operation S2 clean GUANGJI surface smear to pickle material rearmounted
In temperature 12 DEG C, relative humidity 50% air-dried workshop in air-dry, air-dry time is 4 days.
Method the most according to claim 6, it is characterised in that saltwater brine described in operation S4 includes the raw material of following weight portion:
Sal 2 parts, 0.2 part of Pericarpium Zanthoxyli, black pepper 0.2 part, Bulbus Allii 0.3 part, 0.3 part of Rhizoma Zingiberis Recens, Herba Pelargonii Graveolentis 0.3 part, 0.3 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), anise 0.2
Part, Cortex Cinnamomi 0.3 part, white sugar 3 parts, Oleum Camelliae 2 parts and 150 parts of water.
Method the most according to claim 6, it is characterised in that microwave disinfection described in operation S5 is: by maturation chicken vacuum packet
Placing in tunnel type microwave after dress, temperature is 80～120 DEG C, and the time is 12～16 minutes.
Method the most according to claim 6, it is characterised in that high temperature sterilization described in operation S5 is: by maturation chicken vacuum packet
It is positioned over after dress in the pressure cooker that temperature is 110～120 DEG C 14～16 minutes.
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