阅读说明：本技术 一种半鸡的工业化生产工艺 (Industrial production process of half-chicken ) 是由 陈云超 李忠 杨新明 陈仁相 于 2020-08-10 设计创作，主要内容包括：本发明公开了一种半鸡的工业化生产工艺,包括以下步骤：S1,滚揉腌制：将预处理的半鸡原料和腌制料在真空环境中于3～5r/min的滚揉转速下滚揉,然后静置,完成腌制；S2,压制：将半鸡原料压制成型；S3,蒸烤：将半鸡原料进行低温高湿蒸烤,得到半鸡产品。本发明通过对滚揉过程中滚揉转速的控制,并通过低速滚揉辅以真空静置,既避免了鸡翅、腿骨断裂等造成的原料损耗大问题,又保证了半鸡的充分腌制,使半鸡产品的味道里外一致,提高了半鸡产品的风味,有效解决了现有半鸡加工过程中存在的鸡肉味道表里不一以及翅尖断裂导致的原料损耗大等问题；同时本发明的生产工艺过程简单,易于操作,适用于工业化生产,具有美好的应用前景。(The invention discloses an industrial production process of half-chicken, which comprises the following steps: s1, rolling and kneading pickling: rolling and kneading the pretreated half-chicken raw material and the pickling material in a vacuum environment at a rolling and kneading rotating speed of 3-5 r/min, and then standing to finish pickling; s2, pressing: pressing and molding the half chicken raw material; s3, steaming and baking: and (4) steaming and baking the half-chicken raw material at low temperature and high humidity to obtain a half-chicken product. According to the invention, through controlling the rolling and kneading rotating speed in the rolling and kneading process and assisting vacuum standing through low-speed rolling and kneading, the problem of large raw material loss caused by fracture of chicken wings and leg bones is avoided, the full pickling of half-chicken is ensured, the taste of the half-chicken is consistent from inside to outside, the flavor of the half-chicken is improved, and the problems of different chicken tastes in the surface and inside, large raw material loss caused by fracture of wing tips and the like in the existing half-chicken processing process are effectively solved; meanwhile, the production process is simple, easy to operate, suitable for industrial production and good in application prospect.)

1. An industrial production process of half chicken is characterized by comprising the following steps:

s1, rolling and kneading pickling: rolling and kneading the pretreated half-chicken raw material and the pickling material in a vacuum environment at a rolling and kneading rotating speed of 3-5 r/min, and standing to finish pickling;

s2, pressing: pressing the half chicken raw material salted in the S1 in a mould for molding;

s3, steaming and baking: and (4) steaming and baking the half-chicken raw material which is pressed and molded in the S2 at low temperature and high humidity to obtain an industrially produced half-chicken product.

2. The industrial production process of the half-chicken as claimed in claim 1, wherein the tumbling time in S1 is 5-8 min, and the standing time is 10-20 min.

3. The industrial production process of half-chicken as claimed in claim 1 or 2, wherein the conditions for tumbling and pickling in S1 are as follows: the vacuum degree is-0.06-0.08 Mpa, and the temperature is 0-4 ℃.

4. The industrialized production process of half-chicken as claimed in claim 1, wherein the pressing height in S2 is 3-4 cm, and the pressing temperature is 0-4 ℃.

5. The industrialized production process of half-chicken as claimed in claim 1, wherein the conditions of low-temperature high-humidity steaming and baking in S3 are as follows: the dew point temperature is 90-95 ℃, and the steaming and baking time is 30-40 min.

6. The process of claim 1, wherein the pretreatment of S1 includes at least selecting, washing, trimming and weighing.

7. The industrialized production process of half-chicken as claimed in claim 1, wherein the S3 further comprises a quick-freezing process, and the quick-freezing process specifically comprises the following steps: and carrying out quick freezing treatment on the obtained industrialized half-chicken product.

8. The industrialized production process of half-chicken as claimed in claim 7, wherein the quick freezing treatment comprises the following specific steps: the half-chicken product is snap frozen below-35 ℃ until the core temperature of the half-chicken product reaches below-18 ℃.

9. A semi-chicken product produced by the process according to any one of claims 1 to 8.

Technical Field

The invention belongs to the technical field of half-chicken production, and particularly relates to an industrial production process of half-chicken.

Background

In daily diet, the chicken is tender in texture, delicious in taste, rich in various proteins and other nutrient substances, high in nutrient conversion rate, easy to be absorbed and utilized by human bodies, and has the effects of enhancing physical strength and building bodies, thereby being one of important foods for human beings.

At present, a plurality of methods for processing whole chicken or half chicken in the market adopt whole chicken or half chicken for processing. However, during processing, due to insufficient curing of the pheasants, the chicken tastes different from inside to outside and has poor flavor; meanwhile, the problems of breakage of wing tips and the like easily occur in the existing half chicken processing, the appearance of the half chicken is affected, and the raw material loss is large.

Disclosure of Invention

In view of the above, the invention aims to provide an industrial production process of a half chicken, which is characterized in that the rolling and kneading rotating speed is controlled in the rolling and kneading process, and vacuum standing is assisted by low-speed rolling and kneading, so that the problem of large raw material loss caused by fracture of chicken wings and leg bones is avoided, the half chicken is preserved, the flavor of a half chicken product is improved, and the problems of different chicken tastes in the surface and inside and large raw material loss caused by fracture of wing tips in the existing half chicken processing process are effectively solved.

The technical scheme adopted by the invention is that the industrialized production process of the half-chicken comprises the following steps:

s1, rolling and kneading pickling: rolling and kneading the pretreated half-chicken raw material and the pickling material at a low speed in a vacuum environment at a rolling and kneading rotating speed of 3-5 r/min, and standing to finish pickling;

s2, pressing: pressing the half chicken raw material salted in the S1 in a mould for molding;

s3, steaming and baking: and (4) steaming and baking the half-chicken raw material which is pressed and molded in the S2 at low temperature and high humidity to obtain an industrially produced half-chicken product.

In the specific implementation, the tumbling rotating speed is 3-5 r/min, namely any one of the rotating speeds of 3r/min, 5r/min, 4r/min or 3-5 r/min, so that the whole half chicken can be completely pickled in the tumbling and pickling process, the flavor of the half chicken is ensured, the breakage of chicken wings and leg bones generated in the tumbling process can be avoided, and the yield is ensured; when the rotating speed is too high, the raw materials have the risk of fracture of chicken wings and leg bones, the raw material loss is large, when the rotating speed is too low, the pickling process is insufficient, the yield of half-chicken products is low, and the absorption is poor. The rolling and kneading rotating speed is set to be 3-5 r/min, so that the half-chicken can be fully cured, and the problem of large raw material loss caused by fracture of chicken wings, leg bones and the like can be solved.