阅读说明：本技术 一种提高即食鸡胸肉品质的加工方法 (Processing method for improving quality of instant chicken breast meat ) 是由 连田雨 于 2020-07-21 设计创作，主要内容包括：本发明公开了一种提高即食鸡胸肉品质的加工方法,包括如下步骤：A：将鸡胸肉进行修整和清洗；B：将修整和清洗后的鸡胸肉进行滚揉；C：将滚揉后的鸡胸肉进行腌渍；D：将腌渍后的鸡胸肉进行蒸烤；E：将蒸烤后的鸡胸肉进行真空包装后进行电子束冷灭菌处理；本加工方法可在常温状态下有效保持食材原本风味,并极大的降低运输、保藏的能耗。(The invention discloses a processing method for improving the quality of instant chicken breast meat, which comprises the following steps: a: trimming and cleaning chicken breast; b: rolling and kneading the trimmed and cleaned chicken breast; c: pickling the rolled and kneaded chicken breast; d: steaming and roasting the pickled chicken breast; e: vacuum packaging the steamed and baked chicken breast, and performing electron beam cold sterilization treatment; the processing method can effectively keep the original flavor of the food materials at normal temperature, and greatly reduces the energy consumption of transportation and preservation.)

1. A processing method for improving the quality of instant chicken breast meat is characterized by comprising the following steps:

a: trimming and cleaning chicken breast;

b: rolling and kneading the trimmed and cleaned chicken breast;

c: pickling the rolled and kneaded chicken breast;

d: steaming and roasting the pickled chicken breast;

e: and (4) carrying out electron beam cold sterilization treatment after vacuum packaging on the steamed and baked chicken breast.

2. The processing method for improving the quality of the instant chicken breast as claimed in claim 1, wherein the tumbling is carried out by placing the chicken breast in a-4 degree tumbler for two hours.

3. The processing method for improving the quality of the instant chicken breast meat as claimed in claim 1, wherein the pickling is carried out by ultrasonic wave assisted pickling.

4. The processing method for improving the quality of the instant chicken breast meat as claimed in claim 3, wherein the mass of the pickling seasoning in the ultrasonic-assisted pickling is 4-5% of the mass of the chicken breast meat, and the ultrasonic treatment conditions are as follows: the frequency is 20-25kHz, the power is 500- & lt800 & gt W, the ultrasonic working mode is intermittent, the intermittent time is 2-5min, the single working time of the ultrasonic is 30-60s, and the ultrasonic-assisted pickling time is 5-7 h.

5. The processing method for improving the quality of the instant chicken breast as claimed in claim 4, wherein the time for ultrasonic assisted pickling is 6 h.

6. The processing method for improving the quality of the instant chicken breast meat of claim 1, wherein the steaming and roasting comprises the following steps: baking for 30min, steaming for 20min, and baking for 10 min.

7. The processing method for improving the quality of the instant chicken breast meat of claim 1, wherein the sterilization conditions in the electron beam sterilization are as follows: the output energy of the electron beam is 5-10MeV, the distance between the electron beam scanner and the chicken breast is 510-530mm, the scanning frequency of the electron beam scanner is 400-450pps, the scanning width of the electron beam scanner is 8.5-8.7A, the transmission speed of the chicken breast under the electron beam scanner is 4-6m/min, and the dose of the electron beam absorbed by the chicken breast is 5.9-6.1 kGy.

8. The processing method of claim 7, wherein the distance between the electron beam scanner and the chicken breast is 520 mm.

9. The processing method of claim 7, wherein the scanning width of the electron beam scanner is 8.6A.

10. The processing method of claim 7, wherein the dose of electron beam absorbed by the chicken breast is 6.0 kGy.

Technical Field

The invention relates to the technical field of food processing, in particular to a processing method for improving the quality of instant chicken breast.

Background

In the field of processing of ready-to-eat chicken breast, two main sterilization processes are provided, the first one is high-temperature sterilization, which is the most used sterilization method in the current market, but the high-temperature sterilization temperature can destroy the flavor of the food material, so that the taste and flavor of the food material are poor; the second is that the low temperature sterilization combines the cold storage fresh-keeping technology or nitrogen gas fresh-keeping technology, although this kind of mode can reach the taste requirement, but need rely on the cold chain transportation, and the consumer keeps and also must put the refrigerator storage, and it is very inconvenient to deposit and take, has increased the energy consumption of transportation, preservation moreover greatly, causes the wasting of resources.

Disclosure of Invention

Aiming at the defects in the prior art, the invention provides the processing method for improving the quality of the instant chicken breast, the processing method can effectively keep the original flavor of food materials at normal temperature, and greatly reduces the energy consumption for transportation and preservation.

A processing method for improving the quality of instant chicken breast meat comprises the following steps:

a: trimming and cleaning chicken breast;

b: rolling and kneading the trimmed and cleaned chicken breast;

c: pickling the rolled and kneaded chicken breast;

d: steaming and roasting the pickled chicken breast;

e: and (4) carrying out electron beam cold sterilization treatment after vacuum packaging on the steamed and baked chicken breast.

In order to solve the problems, the inventor designs the technical scheme, the electron beam cold sterilization treatment mode is adopted for sterilization in the technical scheme, the mode has no temperature change, the sterilization time is short, the original flavor characteristics of the pickled instant chicken breast can be kept to the greatest extent, meanwhile, the product quality guarantee period can be prolonged by matching with vacuum packaging, cold chain transportation is not needed, the product can be eaten after being opened, the energy consumption of transportation and preservation is greatly reduced, and the resource waste is reduced.

Preferably, the tumbling is to place the chicken breast in a-4-degree tumbling machine for two hours.

Preferably, the pickling is performed by ultrasonic wave assisted pickling. The ultrasonic-assisted pickling is characterized in that ultrasonic waves are added for assistance in the pickling process, and the ultrasonic-assisted pickling process is adopted in the pickling processing process in the technical scheme, so that the speed of the pickling seasoning penetrating into the chicken breast tissue is increased by utilizing the cavitation effect of the ultrasonic waves, the pickling time is shortened, and the overall flavor of the chicken breast is improved.

Preferably, the mass of the pickling seasoning in the ultrasonic-assisted pickling is 4% -5% of the mass of the chicken breast, and the ultrasonic treatment conditions are as follows: the frequency is 20-25kHz, the power is 500- & lt800 & gt W, the ultrasonic working mode is intermittent, the intermittent time is 2-5min, the single working time of the ultrasonic is 30-60s, and the ultrasonic-assisted pickling time is 5-7 h. According to the technical scheme, the quality of the pickling seasoning is 4% -5% of the quality of the chicken breast, the pickled chicken breast is better in taste, and the pickling speed and effect can be better by setting the treatment conditions of specific ultrasonic waves.

Preferably, the time of the ultrasonic-assisted pickling is 6 h.

Preferably, the steaming comprises: baking for 30min, steaming for 20min, and baking for 10 min.

Preferably, the sterilization conditions in the electron beam sterilization are as follows: the output energy of the electron beam is 5-10MeV, the distance between the electron beam scanner and the instant chicken breast is 510-530mm, the scanning frequency of the electron beam scanner is 400-450pps, the scanning width of the electron beam scanner is 8.5-8.7A, the transmission speed of the instant chicken breast under the electron beam scanner is 4-6m/min, and the dose of the electron beam absorbed by the instant chicken breast is 5.9-6.1 kGy. The specific sterilization condition is set in the technical scheme, so that the sterilization effect is better.

Preferably, the distance between the electron beam scanner and the instant chicken breast is 520 mm.

Preferably, the electron beam scanner has a scan width of 8.6A.

Preferably, the breast of the ready-to-eat chicken absorbs an electron beam dose of 6.0 kGy.

The invention has the beneficial effects that: according to the technical scheme, the method for sterilizing the chicken breast by adopting the electron beam cold sterilization treatment has the advantages that the temperature is not changed, the sterilization time is short, the original flavor characteristics of the pickled instant chicken breast can be maintained to the maximum extent, meanwhile, the quality guarantee period of the product can be prolonged by matching with vacuum packaging, the product can be eaten after being opened without depending on cold chain transportation, the energy consumption of transportation and preservation is greatly reduced, and the resource waste is reduced; meanwhile, an ultrasonic-assisted pickling process is adopted in the pickling processing process, the speed of the pickling seasoning penetrating into the chicken breast tissue is increased by utilizing the cavitation effect of ultrasonic waves, the pickling time is shortened, the overall flavor of the chicken breast is improved, and by the combination of ultrasonic-assisted pickling and electron beam sterilization, the production period is greatly shortened while the taste is ensured, the production energy consumption is greatly reduced, the transportation energy consumption and the consumer preservation energy consumption are reduced, so that the consumer can eat the chicken breast in a real and convenient manner.

Drawings

In order to more clearly illustrate the detailed description of the invention or the technical solutions in the prior art, the drawings that are needed in the detailed description of the invention or the prior art will be briefly described below. Throughout the drawings, like elements or portions are generally identified by like reference numerals. In the drawings, elements or portions are not necessarily drawn to scale.

FIG. 1 is a process flow diagram of the present invention.

Detailed Description

Embodiments of the present invention will be described in detail below with reference to the accompanying drawings. The following examples are only for illustrating the technical solutions of the present invention more clearly, and therefore are only examples, and the protection scope of the present invention is not limited thereby.

It is to be noted that, unless otherwise specified, technical or scientific terms used herein shall have the ordinary meaning as understood by those skilled in the art to which the invention pertains.