CN116508950A - Novel chicken crisp chip and automatic production process thereof - Google Patents
Novel chicken crisp chip and automatic production process thereof Download PDFInfo
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- CN116508950A CN116508950A CN202310304481.4A CN202310304481A CN116508950A CN 116508950 A CN116508950 A CN 116508950A CN 202310304481 A CN202310304481 A CN 202310304481A CN 116508950 A CN116508950 A CN 116508950A
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- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 9
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- 229920000881 Modified starch Polymers 0.000 claims description 3
- 239000004368 Modified starch Substances 0.000 claims description 3
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- 235000019426 modified starch Nutrition 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
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- 229940071440 soy protein isolate Drugs 0.000 claims description 3
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- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 3
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- 230000001804 emulsifying effect Effects 0.000 description 1
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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
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a novel chicken crisp chip and an automatic production process thereof, comprising the following steps: mincing chicken breast, adding flavoring agent, and pulping; and then the chicken slices are manufactured into continuous chicken slices by an automatic smearing and forming machine, the hot air circulation technology is utilized to control the moisture, and the chicken slices are dried and sliced at high temperature to obtain the required products. The invention can better improve the structure and the taste of the product by the biological enzyme recombination technology, and is crisp and delicious; the automatic meat paste smearing and forming technology and automatic forming equipment can be combined to enable automatic production of products, moisture can be accurately controlled through the hot air circulation technology, production efficiency is improved, and production cost is reduced.
Description
Technical Field
The invention relates to the field of food processing, in particular to novel chicken crisp chips and an automatic production process thereof.
Background
The chicken breast has high protein content, is easy to be absorbed and utilized by human bodies, contains phospholipids with important effects on the growth and development of human bodies, and is one of important sources of phospholipids with Chinese dietary structures. The chicken breast has effects of warming spleen and stomach, invigorating qi, tonifying deficiency, replenishing essence, strengthening spleen and stomach, promoting blood circulation, and strengthening tendons and bones. Meanwhile, the chicken breast has the characteristics of low fat, multivitamin and the like, and is low in price, fresh and tender in taste, free of peculiar smell and deeply favored by fitness enthusiasts and slimming people. However, the current chicken breast meat is easy to eat firewood after being processed into leisure meat products, and is a technical problem in the industry. Moreover, the existing chicken breast meat products can only be produced manually, and have the technical processes of uneven thickness, low efficiency, high cost and the like.
In view of the foregoing, it is necessary to provide a solution to the above-mentioned problems.
Disclosure of Invention
In order to overcome the defects in the prior art, one of the purposes of the invention is as follows: the novel automatic production process of the chicken crisp chips is provided, and the chicken breast is used as a main raw material to perform formula upgrading and process adjustment, so that the technical problems that the traditional chicken crisp chips can only be produced manually, are uneven in thickness, are low in efficiency, are high in cost and the like are solved.
The second object of the present invention is: the novel chicken crisp chips are provided, the structural mouthfeel of the product is more crisp and delicious, and meanwhile, the problems that the chicken crisp chips are fragile, easy to damp and soft and the like are solved, the thickness is uniform, and the production efficiency is higher.
One of the purposes of the invention is realized by adopting the following technical scheme:
an automatic production process of novel chicken crisp chips comprises the following steps:
s1: mincing chicken breast, sequentially adding flavoring agents, and pulping; wherein the flavoring comprises a biological enzyme;
s2: shaping the pulped meat material to obtain a continuous chicken slice;
s3: drying the continuous chicken slices;
s4: cutting and shaping the dried chicken slices, and baking at high temperature to obtain chicken crisp chips.
Further, the mincing step is to mince chicken breast into particles with the particle size of 3 mm-8 mm.
Further, the beating uses a refrigerated beater.
Further, the flavoring agent also comprises one or more than two of white granulated sugar, trehalose, xylitol, maltose, edible salt, monosodium glutamate, soy protein isolate, modified starch, egg, biological enzyme, nut, vegetable, fruit, spice, leavening agent, antioxidant and edible essence.
Further, the seasoning comprises the following raw materials in percentage by weight: 8 to 12 percent of white granulated sugar, 4 to 6 percent of trehalose, 0.1 to 0.3 percent of leavening agent, 0.1 to 0.3 percent of biological enzyme, 0.5 to 1.5 percent of edible salt, 0.25 to 0.75 percent of five spice powder, 0.04 to 0.06 percent of baking soda, 4 to 6 percent of starch, 4 to 6 percent of egg and the balance of ice water.
Further, the forming is performed by adopting an automatic smearing forming machine, and the thickness of the obtained continuous chicken slices is 1-8 mm.
Further, the hot air circulation technology is low-temperature drying and dehydration.
Further, the parameters of the hot air circulation technology comprise that the temperature is 50-75 ℃ and the time is 10-90 min; the high-temperature baking temperature is 120-180 ℃ and the time is 1-10 min.
Further, after the chicken crisp chips are obtained, packaging by using a nitrogen-filled aluminum foil, and putting a deoxidizer and a drying agent into the packaging.
The second object of the invention is to provide a novel chicken crisp chip which is prepared by the automatic production process of the novel chicken crisp chip.
Compared with the prior art, the invention has the beneficial effects that:
(1) The invention relates to an automatic production process of novel chicken crisp chips, which comprises the following steps: the chicken breast is crushed, biological enzyme is added into the chicken breast raw material, and the chicken structure is recombined through the biological enzyme, so that the structure and the taste of the product can be better improved. And then sequentially carrying out molding, drying, shaping and baking to obtain the chicken crisp chips. The invention adopts the automatic meat paste coating and forming technology, combines with automatic forming to enable the product to be automatically produced, and achieves the effect of accurately controlling the moisture through hot air circulation after the chicken slices are obtained, thereby realizing the mechanized production of the meat crisp chips, fully-mechanical automatic production, improving the production efficiency and reducing the cost.
(2) The novel chicken crisp chips are improved in formula and adjusted in process, the structure and the taste of the product are more crisp and delicious, the problems that the chicken crisp chips are fragile and easy to damp and soft are solved, the thickness is uniform, and the production efficiency is higher.
Detailed Description
The present invention will be further described with reference to the following specific embodiments, and it should be noted that, on the premise of no conflict, new embodiments may be formed by any combination of the embodiments or technical features described below.
The following are specific examples of the present invention, in which raw materials, equipment, etc. used are available in a purchase manner except for specific limitations.
In a first aspect, the invention provides an automatic production process of novel chicken crisp chips, which comprises the following steps:
s1: mincing chicken breast, sequentially adding flavoring agents, and pulping; wherein the flavoring comprises a biological enzyme;
s2: shaping the pulped meat material to obtain a continuous chicken slice;
s3: drying the continuous chicken slices;
s4: cutting and shaping the dried chicken slices, and baking at high temperature to obtain chicken crisp chips.
By adopting the biological enzyme recombination technology, the structure and the taste of the product can be better improved, so that the product is crisp and delicious; the automatic meat paste smearing and forming technology and automatic forming equipment are combined, so that the product can be automatically produced, and the production efficiency is improved; the water content is precisely controlled by the hot air circulation technology.
In one embodiment, the mincing step is to mince chicken breast into particles having a particle size of 3mm to 8mm.
In one embodiment, the beating uses a refrigerated beater.
The beating step is specifically operated to fully contact and mix the seasoning with the chicken particles to obtain the meat emulsion.
In one embodiment, the molding step uses an automated smear molding machine.
In one embodiment, the auxiliary materials comprise one or more of white granulated sugar, trehalose, xylitol, maltose, edible salt, monosodium glutamate, soy protein isolate, modified starch, egg, biological enzyme, nuts, vegetables, fruits, compound seasonings, spices, leavening agents, antioxidants and edible essence.
In one embodiment, the auxiliary materials comprise the following raw materials in percentage by weight: 8 to 12 percent of white granulated sugar, 4 to 6 percent of trehalose, 0.1 to 0.3 percent of leavening agent, 0.1 to 0.3 percent of biological enzyme, 0.5 to 1.5 percent of edible salt, 0.25 to 0.75 percent of five spice powder, 0.04 to 0.06 percent of baking soda, 4 to 6 percent of starch, 4 to 6 percent of egg and the balance of ice water.
The biological enzyme is specifically TG enzyme, which is also called glutamine transaminase, and can act on protein to make the protein produce acyl transfer reaction between the protein molecules, so that the covalent cross-linking between the protein molecules can be produced, and the goal of improving the structure and function of the protein can be reached. The covalent crosslinking reaction improves the foamability, gel property, emulsifying property, water holding capacity, stability and other properties of protein molecules, and can correspondingly improve the properties of the product when applied to protein foods.
In one embodiment, the molding is performed by an automatic smearing molding machine, and the thickness of the continuous chicken slices is 1 mm-8 mm.
Preferably, after the chicken slices are formed by an automatic smearing forming machine, the formed chicken slices can be sliced into slices with the thickness of 1-8 mm.
In one embodiment, the drying adopts hot air circulation low-temperature drying and dehydration.
In one embodiment, the parameters of the hot air circulation technology comprise that the temperature is 50-75 ℃ and the time is 10-90 min; the high-temperature baking temperature is 120-180 ℃ and the time is 1-10 min.
The air circulation system of the hot air circulation oven adopts a fan circulation air supply mode, and the air circulation is uniform and efficient. The wind source drives the wind wheel by the circulating air supply motor (adopting a non-contact switch) to send out hot air through the heater, then the hot air is sent to the inner chamber of the oven through the air duct, and the used air is sucked into the air duct to become the wind source for recirculation and heating. And the indoor temperature uniformity is ensured, and when the temperature value swings due to door opening and closing actions, the air supply circulation system quickly restores the operation state until the set temperature value is reached.
In one embodiment, after the chicken crisp is obtained, packaging by using a nitrogen-filled aluminum foil, and placing a deoxidizer and a drying agent.
The aluminum foil packaging bag has good printability, and can display printed patterns and characters to the greatest extent, so that the purpose of information transmission is achieved; and secondly, the aluminum foil package has good barrier property, can well block oxygen, light, water and sewage stains, water vapor, impurity grease and the like, has good fragrance retention, and can well avoid unexpected events such as product decay, damage and the like caused by some accidents possibly encountered in the freight transportation process or the use scene.
In a second aspect, the invention provides novel chicken crisp chips prepared by the automatic production process of the novel chicken crisp chips.
The novel chicken crisp chips are subjected to formula upgrading and process adjustment, the structural mouthfeel of the product is more crisp and delicious, and meanwhile, the problems that the chicken crisp chips are fragile, easy to damp and soft and the like are solved, and the production efficiency is higher.
The following describes the automated production process of the novel chicken crisp of the present invention with specific examples.
Example 1
(1) Selecting qualified chicken breast meat, and thawing;
(2) The thawed chicken breast meat is minced meat particles with the particle size of 3mm, and auxiliary materials are sequentially added, wherein the auxiliary materials comprise the following raw materials in percentage by weight: 8% of white granulated sugar, 4% of trehalose, 0.1% of leavening agent, 0.1% of TG enzyme, 0.5% of edible salt, 0.25% of five spice powder, 0.04% of baking soda, 4% of starch, 4% of eggs and the balance of ice water, and pulping uniformly by a refrigeration beater;
(3) Placing the uniformly pulped meat material into an automatic foam coating forming machine to form a 1mm slice;
(4) Controlling the moisture by using a hot air circulation box, wherein the temperature is 50 ℃ and the time is 90min;
(5) Cutting the formed chicken paper into squares with the side length of 6cm, and putting the squares into a baking machine, wherein the high-temperature baking temperature is 120 ℃ and the time is 10min;
(6) Packaging, namely selecting nitrogen-filled aluminum foil for packaging, and placing deoxidizing agent and drying agent into the packaging to ensure that the product is not easy to get damp again.
Example 2
(1) Selecting qualified chicken breast meat, and thawing;
(2) Grinding thawed chicken breast into meat paste particles with the particle size of 6mm, sequentially adding auxiliary materials, wherein the auxiliary materials comprise 10% of white granulated sugar, 5% of trehalose, 0.2% of leavening agent, 0.2% of TG enzyme, 1% of edible salt, 0.5% of five spice powder, 0.05% of baking soda, 5% of starch, 5% of eggs and the balance of ice water, and pulping uniformly by a refrigerating beater;
(3) Placing the uniformly pulped meat material into an automatic foam coating forming machine to form a sheet with the thickness of 2 mm;
(4) Controlling the moisture by using a hot air circulation box, wherein the temperature is 65 ℃ and the time is 15min;
(5) Cutting the formed chicken paper into squares with the side length of 6cm, and placing the squares into a baking machine, wherein the high-temperature baking temperature is 150 ℃ and the time is 3min;
(6) Packaging, namely selecting nitrogen-filled aluminum foil for packaging, and placing deoxidizing agent and drying agent into the packaging to ensure that the product is not easy to get damp again.
Example 3
(1) Selecting qualified chicken breast meat, and thawing;
(2) Grinding thawed chicken breast meat into meat paste particles with the particle size of 3mm, sequentially adding auxiliary materials, wherein the auxiliary materials comprise 12% of white granulated sugar, 6% of trehalose, 0.3% of leavening agent, 0.3% of TG enzyme, 1.5% of edible salt, 0.75% of five spice powder, 0.06% of baking soda, 6% of starch, 6% of eggs and the balance of ice water, and pulping uniformly by a refrigeration pulping machine;
(3) Placing the uniformly pulped meat material into an automatic foam coating forming machine to form a 1mm slice;
(4) Controlling the moisture by using a hot air circulation box, wherein the temperature is 75 ℃ and the time is 10min;
(5) Cutting the formed chicken paper into squares with the side length of 6cm, and putting the squares into a baking machine, wherein the high-temperature baking temperature is 180 ℃ and the time is 1min;
(6) Packaging, namely selecting nitrogen-filled aluminum foil for packaging, and placing deoxidizing agent and drying agent into the packaging to ensure that the product is not easy to get damp again.
Comparative example 1
Comparative example 1 differs from example 1 in that: no biological enzyme was added to the adjuvant of comparative example 1.
Performance testing
The products of the above examples were evaluated for texture and mouthfeel by varying the amount of TG enzyme added, and the results obtained are shown in table 1:
table 1: influence of different addition amounts of TG enzyme on chicken paper structure and mouthfeel
As shown by the comparison of the above examples and the comparative examples, the example 1 has a flat section in terms of structure, a compact structure and less crushed aggregates; while comparative example 1 is a slice which is difficult to cut, has rough section, loose structure and more crushed aggregates; through comparison, as the addition amount of the TG enzyme increases, the TG enzyme makes the structure more compact and thick in terms of structure; as shown by the relatively crispy mouthfeel of comparative example 1, which is loose with example 3 and relatively hard with comparative example 1, the product was made more crispy in mouthfeel with increasing addition of TG enzyme.
The above embodiments are only preferred embodiments of the present invention, and the scope of the present invention is not limited thereto, but any insubstantial changes and substitutions made by those skilled in the art on the basis of the present invention are intended to be within the scope of the present invention as claimed.
Claims (10)
1. The novel automatic production process of the chicken crisp chips is characterized by comprising the following steps of:
s1: mincing chicken breast, adding flavoring agent, and pulping; wherein the flavoring comprises a biological enzyme;
s2: shaping the pulped meat material to obtain a continuous chicken slice;
s3: drying the continuous chicken slices;
s4: cutting and shaping the dried chicken slices, and baking at high temperature to obtain chicken crisp chips.
2. The automated production process of a novel chicken crisp of claim 1 wherein the mincing step is a step of mincing chicken breast into particles having a particle size of 3mm to 8mm.
3. An automated chicken crisp production process according to claim 1 wherein the beating uses a refrigerated beater.
4. The automated production process of the novel chicken crisp of claim 1 wherein the flavoring further comprises one or more of white granulated sugar, trehalose, xylitol, maltose, table salt, monosodium glutamate, soy protein isolate, modified starch, egg, nut, vegetable, fruit, spice, leavening agent, antioxidant, and flavoring essence.
5. The automated production process of a novel chicken crisp of claim 1 wherein the flavoring comprises the following ingredients in weight percent: 8 to 12 percent of white granulated sugar, 4 to 6 percent of trehalose, 0.1 to 0.3 percent of leavening agent, 0.1 to 0.3 percent of biological enzyme, 0.5 to 1.5 percent of edible salt, 0.25 to 0.75 percent of five spice powder, 0.04 to 0.06 percent of baking soda, 4 to 6 percent of starch, 4 to 6 percent of egg and the balance of ice water.
6. The automated production process of the novel chicken crisp according to claim 1, wherein the molding is performed by an automatic smearing molding machine, and the thickness of the continuous chicken slice is 1 mm-8 mm.
7. The automated production process of a novel chicken crisp of claim 1 wherein the drying is accomplished by hot air circulation low temperature drying.
8. The automated production process of the novel chicken crisp of claim 7 wherein the parameters of the hot air circulation technique comprise, a temperature of 50-75 ℃ for 10-90 min; the high-temperature baking temperature is 120-180 ℃ and the time is 1-10 min.
9. The automated production process of the novel chicken crisp according to claim 1, wherein after obtaining the chicken crisp, packaging with aluminum foil filled with nitrogen gas, and placing deoxidizing agent and drying agent.
10. A novel chicken crisp, characterized in that it is prepared by the automated production process of the novel chicken crisp of any of claims 1 to 9.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202310304481.4A CN116508950A (en) | 2023-03-27 | 2023-03-27 | Novel chicken crisp chip and automatic production process thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202310304481.4A CN116508950A (en) | 2023-03-27 | 2023-03-27 | Novel chicken crisp chip and automatic production process thereof |
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| CN116508950A true CN116508950A (en) | 2023-08-01 |
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| CN202310304481.4A Pending CN116508950A (en) | 2023-03-27 | 2023-03-27 | Novel chicken crisp chip and automatic production process thereof |
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| CN (1) | CN116508950A (en) |
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- 2023-03-27 CN CN202310304481.4A patent/CN116508950A/en active Pending
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