CN111011743A - Making method for improving flavor of low-sodium salt roasted chicken - Google Patents
Making method for improving flavor of low-sodium salt roasted chicken Download PDFInfo
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- CN111011743A CN111011743A CN201911163774.5A CN201911163774A CN111011743A CN 111011743 A CN111011743 A CN 111011743A CN 201911163774 A CN201911163774 A CN 201911163774A CN 111011743 A CN111011743 A CN 111011743A
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- chicken
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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
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- 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
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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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
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- 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
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- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
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Abstract
The invention discloses a preparation method for improving the flavor of low-sodium salt roasted chicken. The method uses potassium chloride compounded with guanylic acid disodium as a partial substitute of sodium chloride, adopts an intermittent vacuum rolling and kneading combined standing pickling process, performs gradient cold air drying treatment after pickling, performs color protection coating treatment after medium and low temperature drying, and finally performs salt baking to obtain the low-sodium salt baked chicken product. The product can reduce the salt dosage by 40 percent, and realize the pursuit of consumers for low-sodium and low-salt food. Meanwhile, the air drying process is optimized, so that the water activity of the salt roasted chicken reaches the optimal stage beneficial to the formation of flavor substances, the fat oxidation in the salt roasting process is promoted, and the quality and flavor of the product are obviously improved. The low-sodium salt roasted chicken prepared by the invention has the advantages of smooth skin and meat, strong fragrance and golden color. The preparation method can maintain and inherit the special flavor and taste of the traditional salt roasted chicken, greatly improve the production efficiency of the salt roasted chicken and realize industrial production.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a preparation method for improving the flavor of low-sodium salt roasted chicken.
Background
The salt roasted chicken is a traditional delicacy with the characteristics of Guangdong Hakka, and is deeply favored by consumers due to tender and smooth meat, crisp and crisp skin and unique salty and fragrant mouthfeel. The salt baking method is a traditional method for baking chicken in salt, takes whole chicken as raw materials, evenly coats salt and sand ginger on the surface of chicken, wraps the chicken with oil absorption paper, and is prepared by the processes of frying hot crude salt and baking. The salt plays two main roles: the chicken quality is improved, the muscle protein dissolution is promoted, the hydration capacity is enhanced, the juice loss is reduced, and the water retention is improved; and the flavor enhancer can effectively improve the flavor characteristics of the chicken. However, if the high-salt diet is taken for a long time, hidden troubles exist in human health, and diseases such as hypertension, cardiovascular diseases, osteoporosis and the like can be caused. With the increasing importance of modern people on health, low-salt and low-sodium diet is gradually advocated. Therefore, how to reduce the salt without influencing the mouth feeling, texture and flavor of the salt roasted chicken is a research problem which needs to be solved urgently.
In addition, the salt roasted chicken adopts the traditional pickling method, so that the salt has slow permeation rate and uneven permeation quantity, the taste and quality standard of the product are unstable, and the large-scale industrialized production requirement cannot be met. Therefore, in order to solve the problems of standardization and industrialization of salt roasted chicken, the traditional pickling technology needs to be innovated by combining a new technology with a new process, realize mechanical and automatic production and improve the production scale and efficiency.
Potassium chloride (KCl) is the most common sodium salt substitute salt, with a molecular composition similar to NaCl, with salty taste characteristics. KCl solution can produce flavor similar to NaCl. However, when KCl is used instead of NaCl, K is the cause+Is weaker than Na+And the protein is not easy to be combined with the surface of the protein, so that a thin hydration layer is formed on the surface of the protein, and the water holding capacity of the product is reduced. Also, when the KCl substitution exceeds 50%, an unacceptable bitter taste is produced in the meat product, affecting the overall flavor. Therefore, the effect of using the potassium salt alone instead of the sodium salt is not good. Disodium guanylate, as a flavor enhancer, effectively masks the bitter taste of KCl and enhances other flavors, thereby improving the overall flavor that is diminished by the reduction of salt conductivity. Carrageenan is a negative polysaccharide with gelling property, can improve the water retention property, texture, internal water distribution state and the like of meat products, and has wide application in meat product processing.
As a novel pickling method, the vacuum rolling pickling technology is combined with a rolling mode under a vacuum condition, so that the permeation speed of a pickling agent is increased, the tenderness of meat products is improved, and the application of the vacuum rolling pickling technology in pickled food is more and more extensive. Research on the change of the quality of the preserved meat in the processes of vacuum pickling and traditional pickling, and the like shows that compared with the traditional pickling method, the vacuum pickling can play a role in improving the water retention of the preserved meat, promoting the absorption of a pickling agent and improving the flavor and the color of the preserved meat.
The prior art only relates to the optimization of a salt roasted chicken processing technology, and no research is carried out on low-sodium salt roasted chicken. A preparation method of salt roasted chicken (patent application publication No. CN105495391A) adopts a traditional wet pickling process, has low pickling efficiency, and cannot ensure the stability of product quality. A production method of salt roasted chicken with unique flavor (patent application publication No. CN 106722326A) adopts rolling, kneading, pickling, air drying and steaming processes, shortens production time, improves production efficiency, and the prepared product has good fiber property of meat, and has fresh and tender texture by matching with composite phosphate. However, the hot air drying is adopted, which easily causes excessive water loss of chicken and meat stiffness. The cooking process is convenient for standard operation, but deviates from the characteristic of salt baking and affects the quality.
According to the method, potassium chloride is firstly compounded with guanylate disodium to replace part of sodium chloride, so that the use amount of salt is reduced, and the special salt baking fragrance is kept; the pickling efficiency and the tenderized meat quality are improved by combining the intermittent vacuum rolling and kneading with the standing pickling mode, and the effect of deep taste is achieved. And a gradient cold air drying mode is adopted, so that the moisture content of chicken is reduced, the taste of crispy meat balls is facilitated, the fat oxidation is accelerated, and the formation of flavor substances is further promoted.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a preparation method for improving the flavor of low-sodium salt roasted chicken. On one hand, potassium chloride compounded with disodium guanylate is adopted to replace part of sodium chloride, and an intermittent vacuum rolling and kneading combined standing pickling mode is adopted, so that the use amount of salt is reduced, the pickling efficiency and the tenderized meat quality are improved, and a low-sodium salt roasted chicken product is developed. On the other hand, the air drying process of the salt roasted chicken is optimized, and a gradient cold air drying mode is adopted, so that the water activity of the salt roasted chicken reaches the optimal stage beneficial to the formation of flavor substances, and the flavor quality of the salt roasted chicken is improved. The color protection liquid is adopted for coating treatment, so that the problem of poor color of the salt roasted chicken is solved.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method for improving the flavor of low-sodium salt roasted chicken comprises the following steps:
pretreatment of S1 raw materials: removing internal organs of a live chicken, cleaning the chicken with cold water, and draining the surface water;
s2 preparation of the pickling liquid: the weight portions of the components are as follows: 8-20 parts of table salt, 4-11 parts of potassium chloride, 2-8 parts of disodium guanylate, 1-4 parts of carrageenan, 0.1-0.5 part of L-malic acid, 1-10 parts of rhizoma zingiberis powder and 0.5-10 parts of ginger powder, dissolving in water, uniformly mixing to prepare 2-5% by weight of pickling liquid, and pre-cooling the pickling liquid to 4-10 ℃ for later use;
s3 pickling treatment: soaking chicken in the prepared pickling liquid, and pickling in a vacuum rolling and kneading machine with a vacuum degree of 0.1MPa for 80-120min, wherein the pickling temperature is controlled at 4-8 ℃; standing and pickling for 30-40 min.
S4 air drying treatment: placing the pickled chicken in an air dryer, and performing gradient cold air drying for 50-70 min;
s5 salt baking: wrapping the air-dried chicken with oil absorption paper, adding crude salt into a frying pan, and holding part of the crude salt for later use after the crude salt is fried; putting the whole chicken in a frying pan, adding the rest crude salt, covering the whole chicken, and baking with soft fire for 30-50min to obtain the salt baked chicken product.
Preferably, in the preparation method for improving the flavor of the low-sodium salt roasted chicken, the weight ratio of the salt, the potassium chloride and the guanylate disodium in the step S2 is 11: 6: 3 or 9: 7: 4.
preferably, in the preparation method for improving the flavor of the low-sodium salt roasted chicken, the pickling solution is 2.5% by weight and is precooled to the temperature of 4 ℃.
Preferably, in the preparation method for improving the flavor of the low-sodium salt roasted chicken, the pickling treatment is performed in S3, wherein the addition amount of the pickling liquid is 30-40% of the weight of the chicken; intermittently rolling and pickling chicken with vacuum rolling and kneading machine for 80-120min, rolling and kneading for 20min, and standing for 15 min.
Preferably, in the preparation method for improving the flavor of the low-sodium salt roasted chicken, the air drying treatment in the step S4 adopts a gradient cold air drying mode; in the low-temperature air drying stage, setting the temperature at 8-15 ℃, the relative humidity at 50-60% and the wind speed at 4-6m/s, and air-drying for 30-40 min; in the middle and low temperature air drying stage, setting the temperature at 10-20 deg.C, relative humidity at 30-40%, and air speed at 4-6m/s, and air drying for 20-30 min.
Preferably, in the preparation method for improving the flavor of the low-sodium salt baked chicken, after the medium-low temperature air drying stage of S4 is finished, the color fixative is adopted to coat the surface of the chicken; the color fixative is prepared by taking agar as a carrier and adding 0.1-1 part of gardenia yellow and 0.1-1 part of ascorbic acid; the color fixative is uniformly coated on the surface layer of chicken until the surface layer is completely covered, and the thickness of the coating is 1-2 mm.
Preferably, in the preparation method for improving the flavor of the low-sodium salt roasted chicken, the salt roasting is performed in the step S5, the crude salt is roasted to 85 ℃, and the salt roasting is performed for 40min at the temperature of 100-120 ℃ to obtain the salt roasted chicken product.
Compared with the prior art, the invention has the following advantages and beneficial effects:
(1) potassium chloride is adopted to compound disodium guanylate to replace part of sodium chloride, and an intermittent vacuum rolling and kneading combined standing pickling mode is adopted, so that the use amount of salt is reduced, the pickling efficiency and the tenderized meat quality are improved, a low-sodium salt roasted chicken product is developed, the requirements of consumers on health, nutrition and flavor are met, and the low-sodium salt roasted chicken product has a wide market prospect. The product can reduce the salt dosage by 40 percent, and realize the pursuit of consumers for low-sodium and low-salt food.
(2) And optimizing the air drying process to ensure that the water activity of the salt roasted chicken reaches the optimal stage which is favorable for forming flavor substances. Adopts a gradient cold air drying process, and performs low-temperature drying at 8-15 ℃ to ensure that the chicken skin is uniformly watered. Then the temperature is raised to 10-20 ℃ and the water content is 45%. Meanwhile, the content of free amino acid is improved, fat oxidation in the salt baking process is promoted, and the formation of taste and flavor is facilitated.
(3) The color protection liquid is adopted to carry out coating treatment on the chicken skin, so that the problem of poor color effect of salt roasted chicken is solved. The natural gardenia yellow pigment has poor stability to light and heat, and the stability of the gardenia yellow pigment is enhanced by adding ascorbic acid, so that the gardenia yellow pigment is not easy to be oxidized and faded. The low-sodium salt roasted chicken prepared by the invention has the advantages of smooth skin and meat, strong fragrance and golden color. The preparation method can maintain and inherit the special flavor and taste of the traditional salt roasted chicken, greatly improve the production efficiency of the salt roasted chicken and realize industrial production.
Drawings
FIG. 1 is a radar chart for sensory evaluation of salt roasted chicken;
FIG. 2 is a diagram showing the volatile aroma components of salt roasted chicken.
Detailed Description
Example 1
1. Pretreatment of raw materials: removing internal organs of the live chicken, cleaning the chicken with cold water, and draining the surface water.
2. Preparation of a pickling solution: preparing 2.5% pickling liquid, wherein the components by weight of the 2.5% pickling liquid are 11 parts of table salt, 6 parts of potassium chloride, 3 parts of disodium guanylate, 1 part of k-carrageenan, 0.2 part of L-malic acid, 2 parts of rhizoma zingiberis recens powder and 1 part of ginger powder; and uniformly mixing the rest of water to obtain a pickling liquid, and precooling the pickling liquid to the temperature of 4 ℃ for later use.
3. Curing treatment: soaking chicken in the prepared pickling solution, pickling and rolling in a vacuum rolling machine with a vacuum degree of 0.1MPa for 30min, standing for 15min, and rolling for 2 times. Setting the rotating speed at 1r/min, and controlling the pickling temperature at 4 ℃. Standing and pickling for 30 min.
4. Air drying treatment: drying with gradient cold air. And (4) drying the pickled chicken in an air dryer. In the low-temperature air drying stage, the temperature is set to be 10 ℃, the relative humidity is 60%, the wind speed is 4m/s, and the air drying is carried out for 40 min. In the middle and low temperature air drying stage, the temperature is set to be 15 ℃, the relative humidity is 40%, the wind speed is 4m/s, and the air drying is carried out for 20 min. 0.4 part of gardenia yellow and 0.2 part of ascorbic acid are added into the agar solution to prepare a color protection solution, and the surface of chicken is uniformly coated, wherein the thickness of the coating is 1 mm.
5. Salt baking: wrapping the air-dried chicken with oil-absorbing paper. Adding crude salt into a frying pan, frying to 85 ℃, and holding part of the crude salt for later use. Putting the whole chicken in a frying pan, adding the rest crude salt, covering the whole chicken, and performing salt baking at 120 deg.C for 30min to obtain salt baked chicken product.
Example 2
1. Pretreatment of raw materials: removing internal organs of the live chicken, cleaning the chicken with cold water, and draining the surface water.
2. Preparation of a pickling solution: preparing 2.5% pickling liquid, wherein the components by weight of the 2.5% pickling liquid are 15 parts of salt, 8 parts of potassium chloride, 4 parts of disodium guanylate, 1 part of k-carrageenan, 0.2 part of L-malic acid, 2 parts of rhizoma zingiberis recens powder and 1 part of ginger powder; and uniformly mixing the rest of water to obtain a pickling liquid, and precooling the pickling liquid to the temperature of 4 ℃ for later use.
3. Curing treatment: soaking chicken in the prepared pickling solution, pickling and rolling in a vacuum rolling machine with a vacuum degree of 0.1MPa for 30min, standing for 15min, and rolling for 3 times. Setting the rotating speed at 1r/min, and controlling the pickling temperature at 4 ℃. Standing and pickling for 30 min.
4. Air drying treatment: drying with gradient cold air. And (4) drying the pickled chicken in an air dryer. In the low-temperature air drying stage, the temperature is set to be 15 ℃, the relative humidity is 50%, the wind speed is 4m/s, and the air drying is carried out for 40 min. In the middle and low temperature air drying stage, the temperature is set to be 20 ℃, the relative humidity is 40%, the wind speed is 4m/s, and the air drying is carried out for 20 min. Preparing color protection liquid by using agar, 0.3 part of gardenia yellow and 0.1 part of ascorbic acid in parts by mass, and uniformly coating the surface of chicken, wherein the thickness of the coating is 1 mm.
5. Salt baking: wrapping the air-dried chicken with oil-absorbing paper. Adding crude salt into a frying pan, frying to 85 ℃, and holding part of the crude salt for later use. Putting the whole chicken in a frying pan, adding the rest crude salt, covering the whole chicken, and performing salt baking at 120 deg.C for 30min to obtain salt baked chicken product.
Example 3
1. Pretreatment of raw materials: removing internal organs of the live chicken, cleaning the chicken with cold water, and draining the surface water.
2. Preparation of a pickling solution: preparing 2.5% pickling liquid, wherein the components by weight are 9 parts of salt, 7 parts of potassium chloride, 4 parts of disodium guanylate, 2 parts of k-carrageenan, 0.3 part of L-malic acid, 2 parts of rhizoma zingiberis recens powder and 2 parts of ginger powder; and uniformly mixing the rest of water to obtain a pickling liquid, and precooling the pickling liquid to the temperature of 4 ℃ for later use.
3. Curing treatment: soaking chicken in the prepared pickling solution, pickling and rolling in a vacuum rolling machine with a vacuum degree of 0.1MPa for 30min, standing for 15min, and rolling for 2 times. Setting the rotating speed at 1r/min, and controlling the pickling temperature at 4 ℃. Standing and pickling for 30 min.
4. Air drying treatment: drying with gradient cold air. And (4) drying the pickled chicken in an air dryer. In the low-temperature air drying stage, the temperature is set to be 8 ℃, the relative humidity is 60%, the wind speed is 4m/s, and the air drying is carried out for 40 min. In the middle and low temperature air drying stage, the temperature is set at 18 ℃, the relative humidity is 40%, the wind speed is 4m/s, and the air drying is carried out for 20 min. 0.3 part of gardenia yellow and 0.2 part of ascorbic acid are added into the agar solution to prepare a color protection solution, and the surface of chicken is uniformly coated, wherein the thickness of the coating is 1 mm.
5. Salt baking: wrapping the air-dried chicken with oil-absorbing paper. Adding crude salt into a frying pan, frying to 85 ℃, and holding part of the crude salt for later use. Putting the whole chicken in a frying pan, adding the rest crude salt, covering the whole chicken, and performing salt baking at 120 deg.C for 30min to obtain salt baked chicken product.
Comparative example
1. Pretreatment of raw materials: removing internal organs of the live chicken, cleaning the chicken with cold water, and draining the surface water.
2. Preparation of a pickling solution: preparing 2.5% pickling liquid, which comprises 20 parts of salt, 10 parts of salt baked chicken powder, 2 parts of sand ginger powder, 2 parts of ginger powder and the balance of water. Pre-cooling the pickling liquid to 4 ℃ for later use.
3. Curing treatment: soaking chicken in the prepared pickling solution, standing and pickling for 90 min.
4. Air drying treatment: and (3) placing the pickled chicken in an air dryer, setting the temperature at 30 ℃, the relative humidity at 60% and the air speed at 4m/s, and air-drying for 60 min.
5. Salt baking: wrapping the air-dried chicken with oil-absorbing paper. Adding crude salt into a frying pan, frying to 85 ℃, and holding part of the crude salt for later use. Putting the whole chicken in a frying pan, adding the rest crude salt, covering the chicken, and performing salt baking at 120 deg.C for 30min to obtain salt baked chicken product.
1. Sensory evaluation of the above examples 1, 2 and 3 and commercial salt-roasted chickens
The odor, color, taste and integrity of the samples (examples 1, 2, 3 and comparative examples) were scored separately by 50 food professional students according to the sensory evaluation criteria of table 1, and the sensory scores were averaged.
TABLE 1 sensory evaluation criteria
As can be seen from fig. 1, examples 1, 2 and 3 are better in color, flavor, mouthfeel and texture, higher in overall acceptability score, and the best in sensory score for example 1, compared to the comparative examples. The salt baked chicken prepared by the method disclosed by the invention is crisp in skin, tender in meat, golden in color and strong in flavor.
2. Analysis of physicochemical indices of the above-mentioned examples 1, 2 and 3 and commercially available salt-roasted chickens
TPA was measured using a texture analyzer. Cutting chicken breast with the specification of 1.0cm × 1.0cm × 1.0cm, measuring the speed before and during the measurement by 1mm/s and the speed after the measurement by 2mm/s by using a P/6 probe, and pressing for 5.0s twice.
Taking 10g of chicken breast, mincing the chicken breast, putting the minced chicken breast into a 250mL volumetric flask, carrying out constant volume cooling by using distilled water, filtering the minced chicken breast, taking 10mL of filtrate, adding 50mL of distilled water and 0.5mL of 10g/100mL potassium chromate indicator, and then titrating by using 0.1mol/L AgNO3, wherein the titration end point is just when the chicken breast turns red. The mass fraction of the salt in the salt roasted chicken is calculated according to the formula (1).
In the formula: v is the volume/mL of silver nitrate consumed by the sample; v0 is the volume of silver nitrate consumed per mL of blank; m is the sample mass/g.
TABLE 2 results of physical and chemical analyses of salt-roasted chicken
As shown in Table 2, different preparation processes have significant influence on the hardness and chewiness of the salt roasted chicken. The hardness of the salt roasted chicken prepared in the examples 1, 2 and 3 is 2219.937g, 2647.367g and 2406.599g respectively, while the hardness of the comparative example prepared by the traditional process reaches 3982.545g, which is far higher than that of the product prepared in the examples (P is less than 0.05), and the taste is too hard. In terms of chewiness, the chewiness of the salt roasted chicken of the example is reduced by 11.3 to 25.6 percent compared with that of a comparative example prepared by the traditional process. Proved that the meat quality and taste of the chicken can be obviously improved by the intermittent vacuum rolling pickling and gradient low-temperature air drying process. Meanwhile, the final salt content of the product prepared in the embodiment of the invention is about 2.1 percent, which is obviously lower than the high salt content of the comparative example, and the preparation of the low-sodium salt roasted chicken is realized.
3. Identification of volatile aroma components of salt roasted chicken prepared in example 1 and commercially available salt roasted chicken
The volatile aroma components of the salt roasted chicken prepared in the example 1 and the commercially available salt roasted chicken were qualitatively analyzed by GC-MS. As can be seen from FIG. 2, the total number of volatile compounds and the composition of different types of volatile compounds detected by the salt roasted chicken prepared in example 1 and the commercially available salt roasted chicken are different. The salt roasted chicken prepared in the example 1 has a total of 52 compounds, wherein 10 hydrocarbon compounds, 15 alcohol compounds, 13 ketone compounds, 5 acid compounds and 9 ester compounds are detected. And 56 compounds are detected in the comparative example, wherein 20 hydrocarbon compounds, 12 alcohol compounds, 10 ketone compounds, 8 acid compounds and 6 ester compounds are detected. The comparative example has a higher amount of hydrocarbon species, which are mainly olefinic species, than example 1. The reason is that the salt roasted chicken powder is added in the pickling process of the comparative example, and most of volatile aroma components of the salt roasted chicken powder are olefin substances.
The aldehyde substance is one of the most important characteristic volatile flavor substances of chicken, and is a characteristic flavor substance generated by heating fat. In example 1 and the commercially available salt-baked chicken, aldehyde substances such as hexanal, octanal, (E) -2-octenal, nonanal, decanal, benzaldehyde, anisic aldehyde, and cinnamaldehyde were detected. However, the aldehyde substance of example 1 is present in a relatively large amount and its relative content amounts to 11.85%, while the comparative example is only 7.94%. The types and the amounts of the carbonyl compounds such as aldehydes, ketones and the like detected in example 1 are higher than those of the comparative examples.
Therefore, the salt roasted chicken prepared by the invention uses potassium chloride compounded with disodium guanylate as a partial substitute of sodium chloride, and adopts an intermittent vacuum rolling and standing pickling process, so that the salt consumption is reduced, and the flavor of the salt is not influenced. Through the gradient cold air drying treatment, the water activity of chicken is reduced, the content of free amino acid is improved, the fat oxidation in the salt baking process is accelerated, the generation of meat-flavor substances is promoted, and the flavor of the product is rich.
Claims (8)
1. The preparation method for improving the flavor of the low-sodium salt roasted chicken is characterized by comprising the following steps of:
pretreatment of S1 raw materials: removing internal organs of a live chicken, cleaning the chicken with cold water, and draining the surface water;
s2 preparation of the pickling liquid: the weight portions of the components are as follows: 8-20 parts of table salt, 4-11 parts of potassium chloride, 2-8 parts of disodium guanylate, 1-4 parts of carrageenan, 0.1-0.5 part of L-malic acid, 1-10 parts of rhizoma zingiberis powder and 0.5-10 parts of ginger powder, dissolving in water, uniformly mixing to prepare 2-5% by weight of pickling liquid, and pre-cooling the pickling liquid to 4-10 ℃ for later use;
s3 pickling treatment: soaking chicken in the prepared pickling liquid, and pickling in a vacuum rolling and kneading machine with a vacuum degree of 0.1MPa for 80-120min, wherein the pickling temperature is controlled at 4-8 ℃; standing and pickling for 30-40 min.
S4 air drying treatment: placing the pickled chicken in an air dryer, and performing gradient cold air drying for 50-70 min;
s5 salt baking: wrapping the air-dried chicken with oil absorption paper, adding crude salt into a frying pan, and holding part of the crude salt for later use after the crude salt is fried; putting the whole chicken in a frying pan, adding the rest crude salt, covering the whole chicken, and baking with soft fire for 30-50min to obtain the salt baked chicken product.
3. The preparation method for improving the flavor of the low-sodium salt baked chicken according to claim 1, wherein the weight ratio of the salt, the potassium chloride and the guanylate disodium in step S2 is 11: 6: 3 or 9: 7: 4.
4. the preparation method for improving the flavor of the low-sodium salt roasted chicken according to claim 1, wherein the weight concentration of the pickling solution is 2.5%, and the pickling solution is precooled to a temperature of 4 ℃.
5. The preparation method for improving the flavor of the low-sodium-salt roasted chicken, according to claim 1, is characterized in that the pickling treatment is carried out in S3, wherein the addition amount of the pickling liquid is 30% -40% of the weight of the chicken; intermittently rolling and pickling chicken with vacuum rolling and kneading machine for 80-120min, rolling and kneading for 20min, and standing for 15 min.
6. The preparation method for improving the flavor of the low-sodium salt baked chicken according to claim 1, wherein the air drying treatment of S4 is performed by a gradient cold air drying mode; in the low-temperature air drying stage, setting the temperature at 8-15 ℃, the relative humidity at 50-60% and the wind speed at 4-6m/s, and air-drying for 30-40 min; in the middle and low temperature air drying stage, setting the temperature at 10-20 deg.C, relative humidity at 30-40%, and air speed at 4-6m/s, and air drying for 20-30 min.
7. The preparation method for improving the flavor of the low-sodium salt baked chicken, according to claim 5, is characterized in that after the medium and low temperature air drying stage of S4 is finished, a color fixative is adopted to coat the surface of chicken; the color fixative is prepared by taking agar as a carrier and adding 0.1-1 part of gardenia yellow and 0.1-1 part of ascorbic acid; the color fixative is uniformly coated on the surface layer of chicken until the surface layer is completely covered, and the thickness of the coating is 1-2 mm.
8. The preparation method for improving the flavor of low-sodium salt roasted chicken according to claim 1, which is characterized in that,
and step S5, parching the crude salt to 85 ℃, and performing salt baking for 40min at the temperature of 100-120 ℃ to obtain the salt baked chicken product.
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