CN109566961A - A kind of deep fried chicken cube with chili and its production technology - Google Patents
A kind of deep fried chicken cube with chili and its production technology Download PDFInfo
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- CN109566961A CN109566961A CN201811639134.2A CN201811639134A CN109566961A CN 109566961 A CN109566961 A CN 109566961A CN 201811639134 A CN201811639134 A CN 201811639134A CN 109566961 A CN109566961 A CN 109566961A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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Abstract
The invention belongs to deep fried chicken cube with chili preparation of industrialization technical fields, propose a kind of deep fried chicken cube with chili and its production technology, a kind of deep fried chicken cube with chili, it is grouped as by the group of following parts by weight: 240 ~ 245 parts of fried chicken nugget, 60 ~ 63 parts of sauce, the chicken nugget of the frying comprises the following components in parts by weight composition: 100 parts of chicken nugget, 1.2 ~ 1.8 parts of edible salt, 1.5 ~ 2.5 parts of cooking wine, the sauce comprises the following components in parts by weight group and is grouped as: 5 ~ 6 parts of soybean oil, 0.5 ~ 0.6 part of Chinese prickly ash, 0.5 ~ 0.6 part of numb green pepper, 3 ~ 4 parts of capsicum, 4 ~ 5 parts of thick broad-bean sauce, 0.3 ~ 0.4 part of monosodium glutamate, 0.1 ~ 0.2 part of chickens' extract, 0.5 ~ 0.7 part of white granulated sugar, 0.03 ~ 0.05 part of yeast extract, there are mouths for the formula and technique for solving existing industrialization deep fried chicken cube with chili Feel not fresh and tender enough and inadequate chewy texture technical problem.
Description
Technical field
The invention belongs to deep fried chicken cube with chili preparation of industrialization technical fields, are related to a kind of production technology of deep fried chicken cube with chili.
Background technique
Deep fried chicken cube with chili is a course very welcomed by the people, but is only limitted on dining table, is difficult to have extensive industrialized
It promotes, for a long time, people want to be industrialized, and become the instant food of one of opening, but all encounter all the time
Some question and argue repeatedly makes it be difficult to promote and be commercialized, for example color, fragrance, mouthfeel, fresh and tender degree, chewy texture and spicy degree are difficult entirely
Portion all meets the needs of people, although the industrialized preparation method of some deep fried chicken cube with chilis has been disclosed at present, still adopts mostly
With the mode of frying, it is intended to realize that snack food industrialization provides an approach for deep fried chicken cube with chili, but according to these formulas and
The deep fried chicken cube with chili of method preparation still has the technical problem that mouthfeel is not fresh and tender enough and chewy texture is inadequate.
Summary of the invention
The invention proposes a kind of production technologies of deep fried chicken cube with chili, solve not fresh and tender enough the technical problem of mouthfeel.
The technical scheme of the present invention is realized as follows:
A kind of deep fried chicken cube with chili is grouped as by the group of following parts by weight:
Fried 240 ~ 245 parts of chicken nugget, 60 ~ 63 parts of sauce,
The chicken nugget of the frying comprises the following components in parts by weight composition: 100 parts of chicken nugget, 1.2 ~ 1.8 parts of edible salt, cooking wine 1.5 ~
2.5 parts,
The sauce comprises the following components in parts by weight group and is grouped as: 5 ~ 6 parts of soybean oil, 0.5 ~ 0.6 part of Chinese prickly ash, and numb green pepper 0.5 ~ 0.6
Part, 3 ~ 4 parts of capsicum, 4 ~ 5 parts of thick broad-bean sauce, 0.3 ~ 0.4 part of monosodium glutamate, 0.1 ~ 0.2 part of chickens' extract, 0.5 ~ 0.7 part of white granulated sugar, yeast
0.03 ~ 0.05 part of extract.
As further technical solution, the sauce further includes 0.3 ~ 0.4 part of soda.
As further technical solution, a kind of deep fried chicken cube with chili is grouped as by the group of following parts by weight:
Fried 242 parts of chicken nugget, 62 parts of sauce,
The chicken nugget of the frying comprises the following components in parts by weight composition: 100 parts of chicken nugget, 1.5 parts of edible salt, and 2 parts of cooking wine,
The sauce comprises the following components in parts by weight group and is grouped as: 5.5 parts of soybean oil, 0.55 part of Chinese prickly ash, and 0.55 part of numb green pepper, capsicum
3.5 parts, 4.5 parts of thick broad-bean sauce, 0.35 part of monosodium glutamate, 0.15 part of chickens' extract, 0.6 part of white granulated sugar, 0.04 part of yeast extract, soda
0.35 part.
As further technical solution, the soda is one or more of Sprite, Coca-Cola, Finda.
As further technical solution, the soybean oil is cool ripe soybean oil.
A kind of production technology of deep fried chicken cube with chili, comprising the following steps:
S1, raw material are checked and accepted: choosing the chicken, killed or stripped feather off for having animal quarantine verification of conformity；
S2, raw material thaw: chicken in jelly being thawed to skin temperature lower than 10 DEG C, central temperature is no more than 2 DEG C；
S3, feedstock processing: it modified, burn hair and slitting treatment, chicken body is divided into fritter；
It is S4, marinated: according to 100 parts of chicken nugget, 1.2 ~ 1.8 parts of edible salt, the ratio for the parts by weight that 1.5 ~ 2.5 parts of cooking wine, by chicken nugget
It is pickled；
S4, frying: the chicken nugget after marinated carries out fried processing, obtains fried chicken nugget；
S5, sauce preparation: according to the formula of sauce described in claim 1 ~ 5 any one, each component of weighing is uniformly mixed
After obtain sauce；
S6, packaging sterilization: it according to the chicken nugget of frying described in claim 1 ~ 5 any one and the formula of sauce, weighs two
Fried chicken nugget is sequentially placed into packaging bag with sauce in order while hot first, and then vacuumizes packaging bag, is close by component
It is honored as a queen and carries out high temperature sterilization.
As further technical solution, the chicken after hair is burned in S3 is placed at once to carry out pulling out cool in ice water, makes chicken central temperature
It is maintained at 6 DEG C or less.
As further technical solution, every 100kg chicken raw material, which is placed in 90 ~ 110kg ice water, pull out cool, and the ice water
The 1/3 of the total ice water of weight Zhan of middle ice.
As further technical solution, chicken block is poured into blender in S4, is machined, cooking wine and edible salt are mixed
The mixture prepared after closing uniformly, is uniformly sprinkling upon mixture on chicken nugget, rotates forward 5 minutes, inverts 5 minutes and mixes to meat and material
It is even, i.e., it is pourable, it is quiet later to salt down 16~24 hours.
As further technical solution, which is characterized in that the process for sterilizing in S6 is to be impregnated using the material bag after packing
In the water of high temperature and pressure, primary sterilization is 100 ± 1 DEG C, 10 ~ 20min, and re-pasteurization is 121 ± 1 DEG C, 40 ~ 45min, sterilization
Pressure is 0.2 ~ 0.25 MPa.
Compared with prior art, it working principle of the present invention and has the beneficial effect that
1, in the present invention, the technique for having abandoned the frying in traditional handicraft stocks up frying oil in fried chicken and sauce simultaneously, will be fried
Chicken nugget be put into packaging bag while hot after, with pouring into sauce wherein, after sealing and vacuumizing, be sent into sterilization tank rapidly
Middle carry out sterilization processes, save processing step, keep integrated artistic simpler, be suitable for industrialized production, except this it
Outside, while hot chicken nugget and sauce makes sauce is more enough preferably to be merged with chicken nugget while sterilization tank high temperature sterilizes, and protects
Holding finished product deep fried chicken cube with chili being capable of good delicate flavour and there are also good elasticity and chewiness while tenderness.
2, in the present invention, one pulls out cool process in ice water after burning hair in burning mao technical process, the process
Effect keep meat after the cold alternating of chicken heat more compact, increase the mouthfeel of finished product deep fried chicken cube with chili, and the coordination of processes packet
During dress, fried chicken nugget mixes in packaging bag with sauce and high-temperature water impregnates the mode to sterilize, and improving, meat is tight
While cause is spent, moreover it is possible to enter sauce inside chicken nugget, keep chicken nugget more tasty, more delicious.
3, in the present invention, after a small amount of soda is added in the formula of sauce, the delicate flavour of finished product chicken nugget is substantially increased,
It can generally attempt that soda is added in the food of preparation sour-sweet taste, increase the sour-sweet mouthfeel of food, but spicy
Soda will not be generally used in product such as deep fried chicken cube with chili, because its spicy mouthfeel that will affect deep fried chicken cube with chili, can make flavour
It can change with smell, but joined suitable soda and other formula cooperations in the present invention, and cooperate this hair
Bright process overcomes the technology prejudice that soda cannot be added in spicy product, so that final deep fried chicken cube with chili exists
There is no while variation, delicate flavour is remarkably enhanced and significant progress for flavour, smell.
4, in the present invention, finished product deep fried chicken cube with chili prepared by embodiment 1 ~ 9 has good appearance, tissue morphology, flavour gentle
Taste, and its appearance and flavour are superior to ratio 1, after the technique for illustrating to have abandoned the frying in traditional handicraft, using will be fried
After chicken nugget is put into packaging bag while hot, with pouring into sauce wherein, after sealing and vacuumizing, it is sent into sterilization tank rapidly
Sterilization processes are carried out, is compared than traditional stir-frying-technology, not only saves processing step, also mentioned in appearance and flavour
It rises, the flavour and smell in embodiment are better than comparative example 2 and 3, illustrate to pull out cool technique, Yi Jipei after hair is burned in use of the invention
The mode that high-temperature water impregnates sterilizing is closed, optimizes the flavour of the deep fried chicken cube with chili of finished product and smell.
5, in the present invention, the delicate flavour of embodiment 4 and embodiment 9 is obviously significantly better than the number of other embodiments and comparative example
Value illustrates that the addition of soda improves the effect that the delicate flavour of deep fried chicken cube with chili, the especially effect of Sprite are better than other sodas
Being used cooperatively for fruit, Sprite and Coca-Cola special ratios is even more the delicate flavour for improving finished product, soda used in test
For common plastic bottle beverage in the market, the addition of composite phosphate compounding when marinated can be seen that by embodiment 7
Improve the fresh and tender of deep fried chicken cube with chili to a certain extent, but in embodiment 8 pickle when be added honey after deep fried chicken cube with chili it is fresh and tender
Degree is greatly improved, and studies the amino acid in the glucose and yeast extract speculated the possible reason is in honey in height
Maillard reaction has occurred during temperature sterilizing, can further improve flavor, so that finished product taste is fresh and tender, delicious and rich,
In addition honey is compounded with composite phosphate, and water-retaining property is more preferable, improve deep fried chicken cube with chili it is fresh and tender spend while increase elasticity and mouthfeel,
Unexpected effect is played, is found out from the data in comparative example 1 ~ 3, the most influence of the technique of frying is the fresh of finished product
Tenderness, pulls out influence maximum of the cool technique to delicate flavour, and the technique that high-temperature water impregnates sterilizing has shadow to the fragrance and delicate flavour of finished product
It rings.
6, in the present invention, the data of embodiment 1 ~ 9 can be seen that texture characteristic of the variation to deep fried chicken cube with chili of the formula of sauce
It influences less, the elasticity and chewiness of finished product meat vary less when changing, from the data and embodiment ratio of comparative example 1 ~ 3
Relatively as can be seen that in traditional stir-frying-technology strong influence elasticity and chewiness of meat, and then mouthfeel is affected, and this
Invention is all taken in mouthfeel, fresh and tender and elasticity using chicken nugget and sauce, and the technique to sterilize while hot is mixed in packaging bag
Significant progress was obtained, pulling out cool technique also is not merely the purpose for preventing from heating up by chicken cooling, but the cold environment of heat
Alternating keeps meat more compact and has chewy texture, if if comparative example 3 is it can be seen that formula and technique of the invention mismatches height
The mode of warm water immersion type sterilizing, the consistency and elasticity of obtained finished product is poor, it can be seen that inventive formulation and work
Skill is an entirety, and the implementation of cooperation is just able to achieve optimal different effect.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
The present invention proposes a kind of deep fried chicken cube with chili and its production technology,
Embodiment one:
1, raw material is checked and accepted
It is qualified that raw material chicken has to pass through dynamic inspection quarantine, and has the chicken, killed or stripped feather off of animal quarantine verification of conformity.It is required that chicken, killed or stripped feather off skin is white
Bright, cockscomb whitens, and cock skin is complete, no extravasated blood, blackspot.Without skin is scalded, without downright bad skin, remove the hard shell on mouth and on pawl, entirely net thorax,
Whole chicken carcasses are complete, without the wing, broken leg of breaking, no drug residue.Touching its vastus of chicken body-sensing with hand has certain elasticity, and chicken body, which removes, itself to be had
Outside some smells, free from extraneous odour.
2, raw material thaws
One of following two thawing mode is selected, high temperature low humidity unfreezing machine thaws or water thawing.
2.1 high temperature low humidity unfreezing machines thaw: removal outsourcing is housed on thaw shelf, by the technique defrosting skin temperature set
Lower than 10 DEG C, central temperature is no more than 2 DEG C.
2.2 water thawings: the chicken taken out from freezer is removed into outer bag in solution parlor, is put into negative catalysis pond, is carried out with circulating water
Negative catalysis, the requirement of meat temperature: after chicken in jelly negative catalysis, skin temperature is lower than 10 DEG C, and central temperature is no more than 2 DEG C.
3, feedstock processing
3.1 finishings:
3.1.1 chicken tail is cut from scissors from root of the tail, cuts chicken feet at knee joint, cuts chicken head from neck root.
3.1.2 internal organ are removed, the heart, liver, lung, kidney, extravasated blood, lesion are repaired down.
3.1.3 it is cut off with scissors along ventrimeson.
3.2 burn hair: burning hair to chicken body surface with flame.Remove and surface villus, the chicken after burning hair, every 100kg raw material are placed on
Pulled out in the mark vehicle of about 100kg ice water (1/3 ice) it is cool, until chicken central temperature is maintained at 6 DEG C or less.
3.3 control water: cool chicken control water will be pulled out.If cannot stripping and slicing in time it is marinated, be pushed into 0~4 DEG C of marinated library, prevent
Heating.
3.4 cuttings: chicken body surface ice water is shaked off, is placed on on dicer, surface upward, is cut into 4*4cm block, by thick pigeon breast
Meat (more than 2.5cm thickness) is chosen, and adds partial application, to the company of cutting part, wears plastic gloves and rip or cut.
4, it pickles:
Marinated ratio: chicken nugget 100kg, 1.2 kg of edible salt, 1.5 kg of cooking wine,
Meat piece is poured into blender, is machined, is uniformly sprinkling upon on chicken nugget after marinated material is mixed, low speed rotates forward 5 minutes,
It mixes thoroughly to meat and material within reversion 5 minutes, i.e., it is pourable.It is required that each mark is interior to be no more than 100 kilograms, the temperature of meat is no more than 10
DEG C, epiphragma (preventing foreign matter and moisture entrance) carries out mark above per car, quiet between marinated to salt down 16~24 hours.
5, fried and spice preparation:
5.1 is fried: using continuous fryer frying, is arranged 172 DEG C of temperature, 160~170 DEG C of frying oil temperatures, adjusts conveyer belt and turn
Speed guarantees that the frying time is 2.5~3min, and the meat piece that when frying puts on a moving belt cannot be adhered constantly, occur being adhered with cutting
Knife cuts off (or individually choose and return previous process incision)；It has fried chicken nugget and is placed on clean hot boiled water and scalded or with boiling Fumigator 90
DEG C, on 5 minutes steamed double-edged fine-toothed combs, the chicken nugget surface fried turns yellow, is deep-fried, consolidation, be pushed into parlor.
5.2 standby oil: deep frying pan being cleaned out, soybean oil is put into, and oil is heated to 190 DEG C, oily flood is gone out to put by powered-down source
Proportioning room use is given in clean dry trolley.The use temperature of stand oil is not higher than 25 DEG C.
The preparation of 5.3 sauces: capsicum uses the capsicum section of 2cm, and capsicum requires color peony, must not there is impurity, mildew, worm
Eat into phenomenon, medium, 2% of piebald and not yet done capsicum no more than gross weight of peppery degree.Auxiliary material is weighed up by formula, is stirred evenly, is given
Interior parlor uses.
Sauce preparation: cool 5 kg of ripe soybean oil, 0.5 kg of Chinese prickly ash, numb green pepper 0.5 kg, capsicum 3kg, 4 kg of thick broad-bean sauce,
0.3 kg of monosodium glutamate, 0.1 kg of chickens' extract, 0.5 kg of white granulated sugar, 0.03 kg of yeast extract obtain sauce after mixing.
6, it packs:
6.1 chicken nuggets fried are put on the clean case platform for completing film, repair thorn, the beveled tip on bone is cut flat, and obtain fried chicken
Block is packed while hot, and product is sent into bag bottom by funnel when packing, and avoids sack sizing.
6.2 packaging link parameters
When being put into each packaging bag, fried chicken nugget 240g, sauce 60g are weighed, after being ready to respectively, will fried while hot first
It after chicken nugget is put into packaging bag, follows hard on and sauce is poured into wherein, and seal, vacuumize immediately and carry out sterilization process.
7, it sterilizes
7.1 pendulum double-edged fine-toothed combs: packaged product, side be well placed, 84 bags every layer, every layer inspection, substandard product is chosen, in time
Return packet.
7.2 products for setting double-edged fine-toothed comb are sterilized as early as possible, that is, are put into sterilization tank, are immersed in material bag in high-temperature water and are sterilized
Operation.
7.3 process for sterilizing parameters are as follows: primary sterilization: 100 ± 1 DEG C, 10 ~ 20min；Re-pasteurization: 121 ± 1 DEG C, 40 ~
45min；Sterilization pressure: 0.2 ~ 0.25 MPa
8, outer packing
The product sterilized enters library to be checked, carries out mark, after the examination and test of products is qualified, can fill outer color bag.It is required that the date is correct,
It is specification, clear, it seals straight.
Embodiment two:
Fried chicken nugget includes that following components forms: chicken nugget 100kg, edible salt 1.5kg, cooking wine 2kg,
Sauce includes following components composition: soybean oil 5.5kg, Chinese prickly ash 0.55kg, numb green pepper 0.55kg, capsicum 3.5kg, thick broad-bean sauce
4.5kg, monosodium glutamate 0.35kg, chickens' extract 0.15kg, white granulated sugar 0.6kg, yeast extract 0.04kg, fried chicken in each packaging bag
Block 242g, 62 g of sauce, other steps and method are the same as embodiment one.
Embodiment three:
Fried chicken nugget includes that the group of following weight is grouped as: chicken nugget 100kg, edible salt 1.8kg, cooking wine 2.5kg,
Sauce includes following components composition: soybean oil 6kg, Chinese prickly ash 0.6kg, numb green pepper 0.6kg, capsicum 4kg, thick broad-bean sauce 5kg, monosodium glutamate
0.4kg, chickens' extract 0.2kg, white granulated sugar 0.7kg, yeast extract 0.05kg, fried chicken nugget 245g, sauce in each packaging bag
63g, other steps and method are the same as embodiment one.
Example IV:
Fried chicken nugget includes that following components forms: chicken nugget 100kg, edible salt 1.5kg, cooking wine 2kg,
Sauce includes following components composition: soybean oil 5.5kg, Chinese prickly ash 0.55kg, numb green pepper 0.55kg, capsicum 3.5kg, thick broad-bean sauce
4.5kg, monosodium glutamate 0.35, chickens' extract 0.15kg, white granulated sugar 0.6kg, yeast extract 0.04kg, Sprite 0.35kg(are often sold market
Plastic bottle),
Fried chicken nugget 242g in each packaging bag, 62 g of sauce, other steps and method are the same as embodiment one.
Embodiment five:
Fried chicken nugget includes that following components forms: chicken nugget 100kg, edible salt 1.5kg, cooking wine 2kg,
Sauce includes following components composition: soybean oil 5.5kg, Chinese prickly ash 0.55kg, numb green pepper 0.55kg, capsicum 3.5kg, thick broad-bean sauce
4.5kg, monosodium glutamate 0.35, chickens' extract 0.15kg, white granulated sugar 0.6kg, yeast extract 0.04kg, Coca-Cola 0.3kg(are often sold market
Plastic bottle),
Fried chicken nugget 242g in each packaging bag, 62 g of sauce, other steps and method are the same as embodiment one.
Embodiment six:
Fried chicken nugget includes that following components forms: chicken nugget 100kg, edible salt 1.5kg, cooking wine 2kg,
Sauce includes following components composition: soybean oil 5.5kg, Chinese prickly ash 0.55kg, numb green pepper 0.55kg, capsicum 3.5kg, thick broad-bean sauce
4.5kg, monosodium glutamate 0.35, chickens' extract 0.15kg, white granulated sugar 0.6kg, yeast extract 0.04kg, the modeling that Finda 0.4kg(is often sold market
Expect bottled),
Fried chicken nugget 242g in each packaging bag, 62 g of sauce, other steps and method are the same as embodiment one.
Embodiment seven:
Fried chicken nugget includes following components composition: chicken nugget 100kg, edible salt 1.5kg, cooking wine 2kg, composite phosphate
0.01kg,
Sauce includes following components composition: soybean oil 5.5kg, Chinese prickly ash 0.55kg, numb green pepper 0.55kg, capsicum 3.5kg, thick broad-bean sauce
4.5kg, monosodium glutamate 0.35, chickens' extract 0.15kg, white granulated sugar 0.6kg, yeast extract 0.04kg, Sprite 0.35kg,
Fried chicken nugget 242g in each packaging bag, 62 g of sauce, other steps and method are the same as embodiment one.
Embodiment eight:
Fried chicken nugget includes following components composition: chicken nugget 100kg, edible salt 1.5kg, cooking wine 2kg, composite phosphate
0.01kg, 0.01 kg of honey,
Sauce includes following components composition: soybean oil 5.5kg, Chinese prickly ash 0.55kg, numb green pepper 0.55kg, capsicum 3.5kg, thick broad-bean sauce
4.5kg, monosodium glutamate 0.35, chickens' extract 0.15kg, white granulated sugar 0.6kg, yeast extract 0.04kg, Sprite 0.35kg,
Fried chicken nugget 242g in each packaging bag, 62 g of sauce, other steps and method are the same as embodiment one.
Embodiment nine:
Fried chicken nugget includes following components composition: chicken nugget 100kg, edible salt 1.5kg, cooking wine 2kg, composite phosphate
0.01kg, 0.01 kg of honey,
Sauce includes following components composition: soybean oil 5.5kg, Chinese prickly ash 0.55kg, numb green pepper 0.55kg, capsicum 3.5kg, thick broad-bean sauce
4.5kg, monosodium glutamate 0.35, chickens' extract 0.15kg, white granulated sugar 0.6kg, yeast extract 0.04kg, soda 0.35kg,
Wherein the weight ratio of Sprite and Coca-Cola is 4:1 in soda,
Fried chicken nugget 242g in each packaging bag, 62 g of sauce, other steps and method are the same as embodiment one.
Comparative example one:
The step of packing in embodiment one is replaced are as follows: the chicken nugget fried is subjected to further frying, i.e., is put into soybean in pot
The chicken nugget fried is put by oil, Chinese prickly ash, numb green pepper, capsicum, thick broad-bean sauce after stir-frying, and is then put into other sauces wherein, and stir-frying is mixed
After closing uniformly, get out, the process packed, sealed later, sterilized.Others formula and method and step are the same as embodiment one.
Comparative example two:
A kind of cool process of pulling out burned in mao technical process of embodiment is cancelled, that is, the timely cutting that the chicken after burning hair needs to cut salts down
System, if cannot stripping and slicing in time it is marinated, be pushed into 0~4 DEG C of marinated library, prevent from heating up, other formulas and process step are same
Embodiment one.
Comparative example three:
Sterilization process in embodiment one is revised as to the sterilization method of high-temperature steam, other formulas and process step are the same as real
Apply example one.
Each embodiment and comparative example formula of table 1 and process ration
Remarks: "-" expression is not added with the formula in table or not using the step, " √ " indicates to use this method.
The deep fried chicken cube with chili obtained according to the processing technology of embodiment 1 ~ 9 and comparative example 1 ~ 3 is performed the following performance tests,
1, subjective appreciation
Evaluation 1, the organoleptic requirements according to provincial standard DBS52/ 001-2014 food safety provincial standard Guizhou deep fried chicken cube with chili
Visual inspection is surveyed, under ordinary ray, range estimation, nasil and trial test, and 10 points of scoring rank is set, it is best, detailed programs with 10 points
With index referring to table 2.
2 sensory evaluation index of table
When evaluation, select 10 experienced Majors of Food personnel according to the evaluation criterion of table 2 to embodiment 1 ~ 9 and comparative example 1 ~
The deep fried chicken cube with chili of 3 productions carries out sensory evaluation marking, and more people's scores are averaged, and concrete outcome is referring to table 3.
The deep fried chicken cube with chili sensory evaluation that 3 embodiment 1 ~ 9 of table and comparative example 1 ~ 3 produce
It can be seen from the experimental data of table 3 embodiment 1 ~ 9 prepare finished product deep fried chicken cube with chili have good appearance, tissue morphology,
Flavour and smell, and its appearance and flavour are superior to ratio 1, after the technique for illustrating to have abandoned the frying in traditional handicraft, use
After fried chicken nugget is put into packaging bag while hot, with pouring into sauce wherein, after sealing and vacuumizing, it is sent into rapidly
Sterilization processes are carried out in sterilization tank, are compared than traditional stir-frying-technology, processing step are not only saved, also in appearance and flavour
It is promoted, the flavour and smell in embodiment are better than comparative example 2 and 3, illustrate to pull out cool work after hair is burned in use of the invention
Skill, and cooperation high-temperature water impregnate the mode of sterilizing, optimize the flavour of the deep fried chicken cube with chili of finished product and smell.
Evaluation 2: choosing 100 people on Shijiazhuang, Baoding, Handan, Tangshan, Zhangjiakou, Xingtai, Hengshui and other places respectively, and every 100
- 18 years old 10 years old in people, -30 years old 19 years old, -50 years old 31 years old, the people in -70 years old 51 years old four age brackets was respectively 25 people and men and women's ratio
Example is impartial, and the sense organ of the deep fried chicken cube with chili prepared respectively to the embodiment of the present invention 1 ~ 9 and comparative example 1 ~ 3 is tested and assessed, and sensory evaluation refers to
Be designated as color, fragrance, delicate flavour, tenderness, synthesis, and set 10 points of scoring rank, be with 10 points it is best, to score 9 points or more
For satisfaction, specific evaluation result is referring to table 4.
The deep fried chicken cube with chili sensory evaluation that 4 embodiment 1 ~ 9 of table and comparative example 1 ~ 3 produce
| Detection project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | Embodiment 7 | Embodiment 8 | Embodiment 9 | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| Color | 9.2 | 9.1 | 9.2 | 9.2 | 9.2 | 9.1 | 9.2 | 9.3 | 9.3 | 9.3 | 9.3 | 9.3 |
| Fragrance | 9.3 | 9.2 | 9.2 | 9.3 | 9.3 | 9.3 | 9.2 | 9.3 | 9.3 | 9.0 | 9.2 | 8.5 |
| Delicate flavour | 9.3 | 9.1 | 9.3 | 9.8 | 9.5 | 9.3 | 9.7 | 9.8 | 9.9 | 8.6 | 8.0 | 8.5 |
| Tenderness | 9.0 | 9.0 | 9.1 | 9.2 | 9.2 | 9.2 | 9.4 | 9.9 | 9.8 | 8.8 | 9.0 | 9.3 |
| It is comprehensive | 9.2 | 9.1 | 9.2 | 9.4 | 9.3 | 9.2 | 9.4 | 9.5 | 9.6 | 8.9 | 9.2 | 8.9 |
The delicate flavour of embodiment 4 and embodiment 9 is obviously significantly better than other embodiments and comparative example it can be seen from the data of table 4
Numerical value, illustrate that the addition of soda improves the delicate flavour of deep fried chicken cube with chili, the especially effect of Sprite better than other sodas
Effect, Sprite and Coca-Cola special ratios with the use of being even more the delicate flavour for improving finished product, carbonic acid used in test
Beverage is common plastic bottle beverage in the market, by embodiment 7 it can be seen that the addition of composite phosphate compounding is in certain journey
The fresh and tender of deep fried chicken cube with chili is improved on degree, but the fresh and tender degree that deep fried chicken cube with chili after honey is added in embodiment 8 is greatly improved, and grinds
The amino acid studied carefully in the glucose and yeast extract speculated the possible reason is in honey occurs during high-temperature sterilization
Maillard reaction, can further improve flavor, so that finished product taste is fresh and tender, delicious and rich, and in addition honey and compound phosphoric acid
Salt compounding, water-retaining property is more preferable, improve deep fried chicken cube with chili it is fresh and tender spend while increase elasticity and mouthfeel, play unexpected effect
Fruit finds out from the data in comparative example 1 ~ 3, the most influence of the technique of frying be finished product fresh and tender degree, pull out cool technique pair
The influence of delicate flavour is maximum, and the technique that high-temperature water impregnates sterilizing all has an impact to the fragrance and delicate flavour of finished product.
2, texture characteristic detects: using Brookfield CT3 Texture instrument, cylindrical probe TA3/100 is selected, to implementation
Deep fried chicken cube with chili prepared by example 1 ~ 9 and comparative example 1 ~ 3 carries out texture characteristic detection, and when detection pops one's head in 0 .5mm/s of the speed of service, detection
It the results are shown in Table 5.
The deep fried chicken cube with chili texture characteristic detection that 5 embodiment 1 ~ 9 of table and comparative example 1 ~ 3 produce
| Detection project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | Embodiment 7 | Embodiment 8 | Embodiment 9 | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| Recovery/mm | 1.86 | 1.83 | 1.84 | 1.86 | 1.85 | 1.84 | 1.92 | 1.95 | 1.90 | 1.51 | 1.36 | 1.47 |
| Chewiness/mJ | 16.3 | 16.3 | 16.3 | 16.5 | 16.1 | 16.1 | 16.9 | 17.2 | 16.7 | 13.5 | 12.3 | 14.1 |
| Deadlocked property/g | 180.3 | 180.5 | 180.2 | 180.1 | 180.3 | 180.1 | 183.5 | 182.5 | 183.1 | 147.6 | 179.3 | 180.3 |
| Hardness/mm | 356.5 | 356.9 | 356.1 | 356.4 | 356.5 | 356.3 | 355.3 | 351.3 | 352.3 | 355.6 | 355.8 | 330.5 |
| Elasticity/mm | 7.3 | 7.4 | 7.3 | 7.2 | 7.3 | 7.3 | 7.5 | 7.6 | 7.4 | 6.8 | 6.3 | 6.2 |
The elasticity and chewiness for the deep fried chicken cube with chili that sauce of the invention is formulated it can be seen from the data of the embodiment 1 ~ 9 of table 5
Preferably, the variation of sauce formula of the embodiment of the present invention influences less the texture characteristic of deep fried chicken cube with chili, finished product meat when changing
Elasticity and chewiness vary less, from the data of comparative example 1 ~ 3 as can be seen that in traditional frying work compared with embodiment
The skill strong influence elasticity and chewiness of meat, and then affect mouthfeel, and the present invention in packaging bag using mixing chicken
Block and sauce, and the technique to sterilize while hot all achieve significant progress in mouthfeel, fresh and tender and elasticity, pull out cool work
Skill is also not merely chicken cooling to be prevented to the purpose of heating, but the alternating of the cold environment of heat keeps meat more compact and chews
Strength, if obtained if comparative example 3 can be seen that formula and technique of the invention mismatches the mode of high-temperature water immersion type sterilizing
Finished product consistency and elasticity it is poor, it can be seen that formula of the invention and technique cooperation implementation can just obtain it is excellent
Effect, formula and technique be an entirety, the implementation of cooperation is just able to achieve optimal different effect.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of deep fried chicken cube with chili, which is characterized in that be grouped as by the group of following parts by weight:
Fried 240 ~ 245 parts of chicken nugget, 60 ~ 63 parts of sauce,
The chicken nugget of the frying comprises the following components in parts by weight composition: 100 parts of chicken nugget, 1.2 ~ 1.8 parts of edible salt, cooking wine 1.5 ~
2.5 parts,
The sauce comprises the following components in parts by weight group and is grouped as: 5 ~ 6 parts of soybean oil, 0.5 ~ 0.6 part of Chinese prickly ash, and numb green pepper 0.5 ~ 0.6
Part, 3 ~ 4 parts of capsicum, 4 ~ 5 parts of thick broad-bean sauce, 0.3 ~ 0.4 part of monosodium glutamate, 0.1 ~ 0.2 part of chickens' extract, 0.5 ~ 0.7 part of white granulated sugar, yeast
0.03 ~ 0.05 part of extract.
2. a kind of deep fried chicken cube with chili according to claim 1, which is characterized in that the sauce further includes soda 0.3 ~ 0.4
Part.
3. a kind of deep fried chicken cube with chili according to claim 2, which is characterized in that be grouped as by the group of following parts by weight:
Fried 242 parts of chicken nugget, 62 parts of sauce,
The chicken nugget of the frying comprises the following components in parts by weight composition: 100 parts of chicken nugget, 1.5 parts of edible salt, and 2 parts of cooking wine,
The sauce comprises the following components in parts by weight group and is grouped as: 5.5 parts of soybean oil, 0.55 part of Chinese prickly ash, and 0.55 part of numb green pepper, capsicum
3.5 parts, 4.5 parts of thick broad-bean sauce, 0.35 part of monosodium glutamate, 0.15 part of chickens' extract, 0.6 part of white granulated sugar, 0.04 part of yeast extract, soda
0.35 part.
4. a kind of deep fried chicken cube with chili according to claim 2, which is characterized in that the soda is Sprite, Coca-Cola, sweet smell
One or more of up to.
5. a kind of deep fried chicken cube with chili according to claim 1, which is characterized in that the soybean oil is cool ripe soybean oil.
6. a kind of production technology of deep fried chicken cube with chili, including deep fried chicken cube with chili described in claim 1 ~ 5 any one, which is characterized in that packet
Include following steps:
S1, raw material are checked and accepted: choosing the chicken, killed or stripped feather off for having animal quarantine verification of conformity；
S2, raw material thaw: chicken in jelly being thawed to skin temperature lower than 10 DEG C, central temperature is no more than 2 DEG C；
S3, feedstock processing: it modified, burn hair and slitting treatment, chicken body is divided into fritter；
It is S4, marinated: according to 100 parts of chicken nugget, 1.2 ~ 1.8 parts of edible salt, the ratio for the parts by weight that 1.5 ~ 2.5 parts of cooking wine, by chicken nugget
It is pickled；
S4, frying: the chicken nugget after marinated carries out fried processing, obtains fried chicken nugget；
S5, sauce preparation: according to the formula of sauce described in claim 1 ~ 5 any one, each component of weighing is uniformly mixed
After obtain sauce；
S6, packaging sterilization: it according to the chicken nugget of frying described in claim 1 ~ 5 any one and the formula of sauce, weighs two
Fried chicken nugget is sequentially placed into packaging bag with sauce in order while hot first, and then vacuumizes packaging bag, is close by component
It is honored as a queen and carries out high temperature sterilization.
7. a kind of production technology of deep fried chicken cube with chili according to claim 6, which is characterized in that the chicken after burning hair in S3 is put at once
It sets and carries out pulling out cool in ice water, chicken central temperature is made to be maintained at 6 DEG C or less.
8. a kind of production technology of deep fried chicken cube with chili according to claim 7, which is characterized in that every 100 kg chicken raw material is placed on 90
Pull out in ~ 110kg ice water it is cool, and in the ice water the total ice water of weight Zhan of ice 1/3.
9. a kind of production technology of deep fried chicken cube with chili according to claim 6, which is characterized in that chicken block is poured into stirring in S4
In machine, to machine, the mixture that cooking wine and edible salt are prepared after mixing is uniformly sprinkling upon mixture on chicken nugget,
It rotates forward 5 minutes, mixes thoroughly to meat and material within reversion 5 minutes, i.e., it is pourable, it is quiet later to salt down 16~24 hours.
10. a kind of production technology of deep fried chicken cube with chili according to claim 7, which is characterized in that the process for sterilizing in S6 is to adopt
It is immersed in the water of high temperature and pressure with by the material bag after packing, primary sterilization is 100 ± 1 DEG C, 10 ~ 20min, and re-pasteurization is
121 ± 1 DEG C, 40 ~ 45min, sterilization pressure is 0.2 ~ 0.25 MPa.
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