CN109198380A - A kind of spicy Chinese toon bird and preparation method thereof - Google Patents
A kind of spicy Chinese toon bird and preparation method thereof Download PDFInfo
- Publication number
- CN109198380A CN109198380A CN201811444818.7A CN201811444818A CN109198380A CN 109198380 A CN109198380 A CN 109198380A CN 201811444818 A CN201811444818 A CN 201811444818A CN 109198380 A CN109198380 A CN 109198380A
- Authority
- CN
- China
- Prior art keywords
- bird
- chinese toon
- spicy
- stew
- soy sauce
- 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.)
- Pending
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
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
- A23B4/005—Preserving by heating
-
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The present invention provides a kind of spicy Chinese toon birds and preparation method thereof, belong to food processing field, raw material includes: Chinese toon bird, salt, monosodium glutamate, chickens' extract, cooking wine, Chinese prickly ash, capsicum, rock sugar, white sugar, ginger, shallot, compound barm extract, old halogen cream etc..Compare existing other meat products stew in soy sauce techniques, spicy Chinese toon bird is made using the method for the invention, by it is dry salt down, slightly boiled stew in soy sauce with impregnate stew in soy sauce combine, low-temperature bake, before sterilization in a manner of immersion etc., both the elasticity of Chinese toon bird fleshy fiber had preferably been kept, product has good chewiness simultaneously, mouthfeel is salty fresh spicy, be a kind of deliciousness, nutrition, health stew in soy sauce meat.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of spicy Chinese toon bird and preparation method thereof.The present invention is by lake
Bei Shendan healthy food Co., Ltd (agriculture egg processing key lab of rural area portion) research and development are completed.
Background technique
Chinese toon bird is a kind of more good game kind, with more typical meat products chicken and duck geese etc. other on the market, gallbladder
Sterol and fat are significant lower, and amino acid and content of mineral substances are higher, are a kind of game meats that low low fat quality of having a strong smell is high-end,
It is the first choice of modern consumer healthy diet.Chicken, duck class spiced and stewed food mostly use high fire infusion, and are equipped with common spice on the market
It carries out stew in soy sauce and obtains；And Chinese toon bird meat is tenderer, carries out stew in soy sauce using conventional method, meat is easily hardened and mouthfeel is poor, simultaneously
Its distinctive smell of mutton is also difficult to remove, therefore is badly in need of developing a kind of distinctive production method of Chinese toon bird.
Summary of the invention
The technical problem to be solved by the present invention is to provide a kind of spicy perfume (or spice) in view of the deficiency of the prior art
Chinese toon bird and preparation method thereof had both remained the elasticity of Chinese toon bird fleshy fiber, had good chewiness, also in removal smell of mutton
The rich of taste is enhanced simultaneously, salty fresh spicy, delicious and nourishing is again healthy.
The present invention be solve the problems, such as it is set forth above used by technical solution are as follows:
A kind of production method of spicy Chinese toon bird, raw material include: Chinese toon bird, salt, monosodium glutamate, chickens' extract, cooking wine, Chinese prickly ash,
Capsicum, rock sugar, white sugar, ginger, shallot, yeast extract, old halogen cream etc., key step is as follows:
(2) dry to salt down: Chinese toon bird that will be clean by 1~1.5% salt of its weight percent addition, 1.2~1.5% white sugar,
0.2~0.5% ginger and 0.1~0.3% compound barm extract carry out dry salt down；
(2) blanching: the Chinese toon bird after dry salt down is put into boiled water and boils 2~3min, then pulls out, is washed away on meat with clear water
Offscum；
(3) it endures halogen: according to parts by weight, weighing 100 parts of water, 0.2~0.5 portion of Chinese prickly ash, 0.3~0.5 part of capsicum, 0.7~1
Part edible oil, slight boiling condition boil 25~30min；Then 5~10 parts of old halogen livering is opened and is added thereto, continue slight boiling condition
Boil 12~15min, add 1.0~3.0 portions of salt, 0.5~1.0 portion of monosodium glutamate, 0.2~0.3 portion of chickens' extract, 1~2 portion of cooking wine,
0.5~0.8 portion of rock sugar, 1.5~3.0 white sugar, 1~3 portion of ginger, 1~3 portion of shallot, 0.5~1.0 part of compound barm extract, are stirred
Dissolution is mixed, arrives brine after keeping slight boiling condition to boil about 8~15min；
(4) stew in soy sauce: Chinese toon bird obtained by step (2) being put into brine obtained by step (3), turns small fire after brine is opened, micro-
After 10~15min of boiling state stew in soy sauce, closes fire and impregnate 45~55min, the Chinese toon bird after obtaining stew in soy sauce；
(5) it drains, toast, cool down: using baking oven to toast after the Chinese toon bird after stew in soy sauce is drained 5~10min, purpose
It is its more moisture of place to go, makes body surface skin is dry and comfortable to be easy to save, 0~4 DEG C of low temperature environment is put into after baking and is cooled to room
Temperature；
(6) Chinese toon bird obtained by step (5) is put into after carrying out 10~20s of immersion in brine obtained by step (3), takes out dress
Bag is sterilized after vacuum packaging, is examined, obtains spicy Chinese toon bird.
According to the above scheme, the Chinese toon bird selects size uniform, and color is normal, the flexible Chinese toon bird of musculature, raises
Week is supported in 45~55d, and fresh and healthy Chinese toon bird Jing Guo acid discharge or the Chinese toon bird once freezed, single weight 400~
500g range removes remaining hair root, villus etc., by dirt, silt is only cleaned, is rinsed with circulating water to without obvious watery blood, hangs pole
Draining.
According to the above scheme, in step (1), the dry time to salt down is 12~15h.The dry main function that salts down are as follows: tasty and deodorization, mistake
Tasty and deodorization is ineffective if short, too long then partially salty, general to pickle overnight, about 12~15h.
According to the above scheme, in step (1), yeast extract is mainly selected from the models such as KA66, TB01, TC01, preferably three kinds
KA66, TB01, TC01 yeast extract of model are used in mixed way.
According to the above scheme, in step (4), first slightly boiled 10~15min of stew in soy sauce guarantees that spice and halogen material can be tasty as early as possible, together
When mouthfeel will not become bavin；Later period 45~55min of low temperature stew in soy sauce (close fire impregnate) is mainly to ensure that further tasty, makes its flavor
More mellow, smell of mutton and fishy smell removal are more obvious, guarantee the flavor of product, such stew in soy sauce meat not bavin.
According to the above scheme, in step (5), baking temperature is 55~60 DEG C, 20~30min of baking time.The low-temperature bake,
The moisture that product surface after stew in soy sauce can be removed, extends the shelf life, while also can guarantee that meat consolidation has chewy texture.
According to the above scheme, in step (6), the vacuum packaging must not have wrinkle using the double-deck white multiple bag packaging, vacuum seal
Folding, vacuum are insufficient, sealing loosely phenomena such as.
According to the above scheme, in step (6), the meat that vacuum packet installs is transferred to sterilization process and is sterilized, vacuum to sterilization
Time be no more than 2h, sterilization conditions are as follows: 40~50 DEG C of initial temperature, the heating-up time is not less than 20~30min, and temperature rises to
Start 5~10min of constant temperature, constant temperature and pressure 0.12-0.15MPa or 1.2-1.5kg/cm after 115~120 DEG C2。
Compared with prior art, the beneficial effects of the present invention are:
1, existing other meat products stew in soy sauce techniques are compared, spicy Chinese toon bird is made using the method for the invention, with it is dry salt down,
Slightly boiled stew in soy sauce with impregnate stew in soy sauce and combine, low-temperature bake, the modes such as impregnate before sterilization, both preferably holding Chinese toon bird fleshy fibers
Elasticity, while product has good chewiness, mouthfeel is salty fresh spicy, be a kind of deliciousness, nutrition, health stew in soy sauce meat；
2, the present invention carries out stew in soy sauce using compound barm extract and old halogen cream, deodorization, tasty, and mouthfeel level is abundant；Especially
It is to continue to impregnate after toasting, and is further increased to the flavor of product, and the purpose of " lock taste " is played；
3, the present invention can also be reached using techniques, the shelf life of products such as sub-cooled and high temperature, short time sterilizing in production method
By 12 months or more, it is truly realized the feature of edible safety, nutrition deliciousness.
Specific embodiment
For a better understanding of the present invention, below with reference to the embodiment content that the present invention is furture elucidated, but the present invention is not
It is limited only to the following examples.
Embodiment 1
A kind of production method of spicy Chinese toon bird, raw material include: Chinese toon bird, salt, monosodium glutamate, chickens' extract, cooking wine, Chinese prickly ash,
Capsicum, rock sugar, white sugar, ginger, shallot, compound barm extract (KA66:TB01:TC01 1:1:1 in mass ratio mixing), old halogen
Cream etc., specific steps include:
(1) dry to salt down: according to parts by weight, by clean 100 parts of Chinese toon bird additions, 1 portion of salt, 1.2 parts of white sugar, 0.2 part of life
Ginger and 0.1 part of compound barm extract carry out marinated 12h；
(2) blanching: the Chinese toon bird after dry salt down is put into boiled water and boils 2~3min, then pulls out, is washed away on meat with clear water
Offscum；
(3) endure halogen: ratio meter by weight weighs 100 parts of water, 0.2 portion of Chinese prickly ash, 0.3 portion of capsicum, 0.7 portion of edible oil, and 85 DEG C
It is slightly boiled to endure 25min；Then 5 parts of old halogen livering is opened and is added thereto, continued slight boiling condition and endure 12min, add 1.0 portions of foods
Salt, 0.5 portion of monosodium glutamate, 0.2 portion of chickens' extract, 1 portion of cooking wine, 0.5 portion of rock sugar, 1.5 white sugar, 1 portion of ginger, 1 portion of shallot, 0.5 part of mixing ferment
Female extract, stirring and dissolving arrive brine after slightly boiled about 10min；
(4) stew in soy sauce: Chinese toon bird obtained by step (2) being put into brine obtained by step (3), turns small fire after brine is opened, after
After continuous 10~15min of slight boiling condition stew in soy sauce, closes fire and impregnate 45min, the Chinese toon bird after obtaining stew in soy sauce；
(5) it drains, toast, cool down: using baking oven to toast after the Chinese toon bird after stew in soy sauce is drained 5min, baking temperature
55 DEG C, 20min, it is therefore an objective to its more moisture of place to go makes body surface skin is dry and comfortable to be easy to save, be put into after baking 0~4 DEG C it is low
Warm environment is cooled to room temperature；
(6) leaching material, vacuum packaging: Chinese toon bird obtained by step (5) is put into brine obtained by step (3) and carries out immersion 15s
Afterwards, take out and be vacuum-packed using aluminium foil bag, pumpdown time 22s seals time 2.5s, pick out not tight sealing, leakage envelope,
The underproof product such as broken bag；
(7) sterilize: the product that vacuum packet installs is sterilized by being transferred to sterilization process after the assay was approved, vacuum to sterilization
Time be no more than 2h, sterilization conditions are as follows: 45 DEG C of initial temperature, the heating-up time is not less than 26min, and temperature rises to 118 DEG C of beginnings
Constant temperature 8min, constant temperature and pressure 0.12MPa；
(8) it examines: by step (7) products obtained therefrom inspection, judging whether indices are qualified；Sealing and the inspection of sack appearance
It looks into；Sampling does 37 DEG C simultaneously, and 10 days constant temperature observes its not swollen bag, then is qualified products.
By the exquisiteness of product meat obtained by above-described embodiment, salty fresh spicy, good mouthfeel, whole flavor foot, without smelling of mutton
And fishy smell.
Embodiment 2
A kind of production method of spicy Chinese toon bird, raw material include: Chinese toon bird, salt, monosodium glutamate, chickens' extract, cooking wine, Chinese prickly ash,
Capsicum, rock sugar, white sugar, ginger, shallot, compound barm extract (KA66:TB01:TC01 1:1:1 in mass ratio mixing), old halogen
Cream etc., specific steps include:
(1) dry to salt down: according to parts by weight, by clean 100 portions of Chinese toon bird additions 1.5 portions of salt, 1.5 parts of white sugar, 0.4 part
Ginger and 0.3 part of compound barm extract carry out marinated 15h；
(2) blanching: the Chinese toon bird after dry salt down is put into boiled water and boils 2~3min, then pulls out, is washed away on meat with clear water
Offscum；
(3) endure halogen: ratio meter by weight weighs 100 parts of water, 0.5 portion of Chinese prickly ash, 0.5 portion of capsicum, 1 portion of edible oil, and 90 DEG C micro-
30min is endured in boiling；Then 10 parts of old halogen livering is opened and is added thereto, continue slight boiling condition endure 15min, add 3.0 portions of salt,
1.0 portions of monosodium glutamates, 0.3 portion of chickens' extract, 2 portions of cooking wine, 0.8 portion of rock sugar, 2.5 white sugar, 2 portions of gingers, 2 portions of shallots, 1.0 parts of compound barms mention
Take object, stirring and dissolving arrives brine after slightly boiled about 10min；
(4) stew in soy sauce: Chinese toon bird obtained by step (2) being put into brine obtained by step (3), turns small fire after brine is opened, after
After continuous slight boiling condition stew in soy sauce 15min, closes fire and impregnate 55min, the Chinese toon bird after obtaining stew in soy sauce；
(5) it drains, toast, cool down: using baking oven to toast after the Chinese toon bird after stew in soy sauce is drained 10min, baking temperature
60 DEG C of degree, 30min, it is therefore an objective to which its more moisture of place to go makes body surface skin is dry and comfortable to be easy to save, 0~4 DEG C is put into after baking
Low temperature environment is cooled to room temperature；
(6) leaching material, vacuum packaging: Chinese toon bird obtained by step (5) is put into brine obtained by step (3) and carries out immersion 15s
Afterwards, take out and be vacuum-packed using aluminium foil bag, pumpdown time 22s seals time 2.5s, pick out not tight sealing, leakage envelope,
The underproof product such as broken bag；
(7) sterilize: the product that vacuum packet installs is sterilized by being transferred to sterilization process after the assay was approved, vacuum to sterilization
Time be no more than 2h, sterilization conditions are as follows: 45 DEG C of initial temperature, the heating-up time is not less than 26min, and temperature rises to 118 DEG C of beginnings
Constant temperature 8min, constant temperature and pressure 0.15MPa；
(8) it examines: by step (7) products obtained therefrom inspection, judging whether indices are qualified；Sealing and the inspection of sack appearance
It looks into；Sampling does 37 DEG C simultaneously, and 10 days constant temperature observes its not swollen bag, then is qualified products.
There is chewy texture by product meat exquisiteness obtained by above-described embodiment, salty fresh spicy, whole flavor is dense, rear taste ten
Foot, without smelling of mutton and fishy smell.
Comparative example
The comparative example is made according to the cooking method of conventional poultry meat product, mainly making step and above-mentioned implementation
Example is different, the specific steps are as follows:
(1) blanching: the Chinese toon bird after cleaning is put into boiled water and boils 2~3min, then pulls out, is washed away on meat with clear water
Offscum；
(2) endure halogen: ratio meter by weight weighs 100 parts of water, 1.5 portions of Chinese prickly ashes, 1.5 portions of capsicums, 2.0 portions of edible oils, and 90 DEG C
It is slightly boiled to endure 30min；Then 3.0 portions of salt, 1.5 portions of monosodium glutamates, 0.5 portion of chickens' extract, 2.0 portions of cooking wine, 3.0 white sugar, 2.0 parts of lifes are added
Ginger, stirring and dissolving are boiled after 15min to get to brine；
(3) stew in soy sauce: Chinese toon bird obtained by step (1) being put into brine obtained by step (2), turns small fire after brine is opened, after
After continuous slight boiling condition stew in soy sauce 35min, closes fire and impregnate 40min, the Chinese toon bird after obtaining stew in soy sauce；
(4) it drains, cool down: the Chinese toon bird after stew in soy sauce is drained after 10min and cooled to room temperature；
(5) be vacuum-packed: Chinese toon bird after cooling is taken out, and is vacuum-packed using aluminium foil bag, pumpdown time 22s,
Time 2.5s is sealed, the underproof products such as not tight sealing, leakage envelope, broken bag are picked out；
(6) sterilize: 118 DEG C of sterilization conditions, 20min, products obtained therefrom inspection judges whether indices are qualified；Sealing and
Sack visual examination；Sampling does 37 DEG C simultaneously, and 10 days constant temperature observes its not swollen bag, then is qualified products.
The harder no chewy texture of product meat obtained by the comparative example, whole flavor is general, there is fishy smell.
Spicy Chinese toon bird made from embodiment is compared with comparative example and tested crowd is asked to foretaste evaluation.It is tested
Population ages are 18~60 years old, and number is 1000 people, and men and women is fifty-fifty, as providing spicy Chinese toon bird made from embodiment and comparison
Example sample is foretasted to every appraiser, is then filled out the questionnaire of unified formulation to evaluate, evaluation criterion is shown in Table 1, evaluates
Divide and is shown in Table 2.
Table 1
Table 2
| Embodiment 1 | Embodiment 2 | Comparative example | |
| Whole color | 9 | 9 | 7 |
| Whole flavor | 10 | 9 | 5 |
| Mouthfeel | 9 | 10 | 5 |
| Total score | 28 | 28 | 17 |
By Tables 1 and 2 it is found that spicy Chinese toon bird provided by the present invention score in outer color, whole flavor, mouthfeel is equal
Higher, conventional cooking method various aspects representated by relative contrast's example are even better；Products obtained therefrom meat of the present invention is fine and smooth, chews
Strength, product without smelling of mutton and fishy smell, mouthfeel is spicy salty fresh, tasty foot, and lock taste is good；Its nutrition simultaneously is richer, is a kind of delicious, battalion
It supports, the leisure product of health.Therefore, it is had a vast market foreground in meat products processing exploitation and sales process.
The above is only a preferred embodiment of the present invention, it is noted that come for those of ordinary skill in the art
It says, without departing from the concept of the premise of the invention, several modifications and variations can also be made, these belong to of the invention
Protection scope.
Claims (8)
1. a kind of production method of spicy Chinese toon bird, it is characterised in that key step is as follows:
It is dry to salt down: according to parts by weight, by clean 100 parts of Chinese toon bird additions, 1 ~ 1.5 portion of salt, 1.2 ~ 1.5 parts of white sugar, 0.2 ~
0.5 portion of ginger and 0.1 ~ 0.3 part of yeast extract carry out dry salt down；
(2) blanching: the Chinese toon bird after dry salt down is put into blanching in boiled water, then pulls out, the offscum on meat is washed away with clear water；
(3) endure halogen: according to parts by weight, weigh 100 parts of water, 0.2 ~ 0.5 portion of Chinese prickly ash, 0.3 ~ 0.5 portion of capsicum, 0.7 ~ 1 part it is edible
Oil, slight boiling condition boil 20 ~ 40min；Then 5 ~ 10 parts of old halogen livering is opened and is added thereto, continuation slight boiling condition tanning 10 ~
25min adds 1.0 ~ 3.0 portions of salt, 0.5 ~ 1.0 portion of monosodium glutamate, 0.2 ~ 0.3 portion of chickens' extract, 1 ~ 2 portion of cooking wine, 0.5 ~ 0.8 part of ice
Sugar, 1.5 ~ 3.0 white sugar, 1 ~ 3 portion of ginger, 1 ~ 3 portion of shallot, 0.5 ~ 1.0 part of compound barm extract, stirring and dissolving are kept slightly boiled
State boil 5 ~ 25min after to get arrive brine；
(4) stew in soy sauce: Chinese toon bird obtained by step (2) is put into brine obtained by step (3), turns small fire, slightly boiled shape after brine is opened
After 10 ~ 15min of state stew in soy sauce, closes fire and impregnate 40 ~ 60min, the Chinese toon bird after obtaining stew in soy sauce；
(5) it drains, toast, cool down: being toasted after the Chinese toon bird after stew in soy sauce is drained using baking oven, it is put into 0 after baking ~
4 DEG C of low temperature environments are cooled to room temperature；
(6) Chinese toon bird obtained by step (5) is put into after being impregnated in brine obtained by step (3), pack is taken out, after vacuum packaging
Sterilization is examined, and spicy Chinese toon bird is obtained.
2. a kind of production method of spicy Chinese toon bird according to claim 1, it is characterised in that the Chinese toon bird raising week
Phase, single weight was in 400 ~ 500g range in 45 ~ 55d.
3. a kind of production method of spicy Chinese toon bird according to claim 1, it is characterised in that in step (1) it is dry salt down when
Between be 12 ~ 15h.
4. a kind of production method of spicy Chinese toon bird according to claim 1, it is characterised in that the yeast extract is
The compound barm extract of model KA66, TB01, TC01 compounding.
5. a kind of production method of spicy Chinese toon bird according to claim 1, it is characterised in that baking temperature in step (5)
It is 55 ~ 60 DEG C, 20 ~ 30min of baking time.
6. a kind of production method of spicy Chinese toon bird according to claim 1, it is characterised in that the meat that vacuum packet installs
It is transferred to sterilization process to be sterilized, the time of vacuum to sterilization is no more than 2h, sterilization conditions are as follows: 40 ~ 50 DEG C of initial temperature, heating
Time be not less than 20 ~ 30min, temperature rise to 115 ~ 120 DEG C after start 5 ~ 10min of constant temperature, constant temperature and pressure 0.12-0.15MPa or
1.2-1.5kg/cm²。
7. a kind of production method of spicy Chinese toon bird according to claim 1, it is characterised in that drained in step (5) when
Between be 5 ~ 10min.
8. a kind of production method of spicy Chinese toon bird according to claim 1, it is characterised in that soaking time in step (6)
For 10 ~ 20s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811444818.7A CN109198380A (en) | 2018-11-29 | 2018-11-29 | A kind of spicy Chinese toon bird and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811444818.7A CN109198380A (en) | 2018-11-29 | 2018-11-29 | A kind of spicy Chinese toon bird and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109198380A true CN109198380A (en) | 2019-01-15 |
Family
ID=64993913
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811444818.7A Pending CN109198380A (en) | 2018-11-29 | 2018-11-29 | A kind of spicy Chinese toon bird and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109198380A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109717407A (en) * | 2019-01-30 | 2019-05-07 | 湖北神丹健康食品有限公司 | Gold roasted eggs and preparation method thereof |
| CN113632914A (en) * | 2021-07-19 | 2021-11-12 | 湖北周黑鸭食品工业园有限公司 | Production process of sweet and spicy smoked marinated product |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704743A (en) * | 2013-11-29 | 2014-04-09 | 安徽兴程食品有限责任公司 | Salted old chicken |
| CN105105192A (en) * | 2015-09-22 | 2015-12-02 | 湖北神丹健康食品有限公司 | Stewed grouse and processing method thereof |
| CN106616445A (en) * | 2016-12-31 | 2017-05-10 | 董子强 | Method for making sauce duck with cayenne pepper |
-
2018
- 2018-11-29 CN CN201811444818.7A patent/CN109198380A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704743A (en) * | 2013-11-29 | 2014-04-09 | 安徽兴程食品有限责任公司 | Salted old chicken |
| CN105105192A (en) * | 2015-09-22 | 2015-12-02 | 湖北神丹健康食品有限公司 | Stewed grouse and processing method thereof |
| CN106616445A (en) * | 2016-12-31 | 2017-05-10 | 董子强 | Method for making sauce duck with cayenne pepper |
Non-Patent Citations (1)
| Title |
|---|
| 陈志田: "《大众菜6000例》", 30 September 2014, 重庆出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109717407A (en) * | 2019-01-30 | 2019-05-07 | 湖北神丹健康食品有限公司 | Gold roasted eggs and preparation method thereof |
| CN113632914A (en) * | 2021-07-19 | 2021-11-12 | 湖北周黑鸭食品工业园有限公司 | Production process of sweet and spicy smoked marinated product |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101165753B1 (en) | Method for fabricating of artificial food using pork | |
| KR101403044B1 (en) | Fried food consisting of chicken breast and method for manufacturing thereof | |
| CN109588646A (en) | A kind of preparation method of the baste for being used to prepare fruit savoury and crisp roasted duck, pickling liquid and fruit savoury and crisp roasted duck | |
| CN109480224A (en) | A kind of preparation method of leisure seasoning squid | |
| CN105054104A (en) | Processing method of soy sauce stewed chicken meat | |
| CN103783553A (en) | Processing technology of spiced chicken | |
| CN109198380A (en) | A kind of spicy Chinese toon bird and preparation method thereof | |
| CN107484975A (en) | The preparation method of ditch outer leaf smoked chicken | |
| KR101591449B1 (en) | Method of manufacturing dried radish greens SUNDAE and the SUNDAE thereof | |
| KR101270672B1 (en) | Development of chuncheon dakgalbi using the spent layer and old breeder chicken | |
| KR20180001900A (en) | Method for producing a sundae with sprouts | |
| CN105767921A (en) | Making method for cured roast duck neck | |
| CN108420014A (en) | A kind of peppery duck type roasted sausage and preparation method thereof | |
| CN109757675A (en) | A kind of preserved egg yellow flavor meat cake and preparation method thereof | |
| CN104824699A (en) | Health and beauty instant spicy rabbit meat and processing technology thereof | |
| CN101444275A (en) | Chicken flavored bran dough can and preparation method thereof | |
| CN106307017A (en) | Instant glutinous rice congee | |
| CN110200228A (en) | A kind of lime-preserved egg flavor egg roulade and preparation method thereof | |
| CN101061878B (en) | Dumpling stuffed with soup | |
| KR20200095641A (en) | Process for preparing chicken roast | |
| CN104382064A (en) | Preparation method of instant goose liver slices | |
| CN108703322A (en) | Chinese toon Boiled chicken with salt and preparation method thereof | |
| CN104126815A (en) | Chicken wings with pickled peppers and preparation method thereof | |
| CN108813330A (en) | A kind of ox bone steamed dumping and preparation method thereof | |
| CN104106812A (en) | Spicy chicken wings and manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190115 |