阅读说明：本技术 一种鸡肝脆粒产品的生产工艺 (Production process of chicken liver crisp particle product ) 是由 闫征 吴海虹 徐为民 王道营 诸永志 卞欢 邹烨 张新笑 于 2020-05-21 设计创作，主要内容包括：本发明公开了一种鸡肝脆粒产品的生产工艺,它包括以下步骤：新鲜鸡肝清洗、切块、腌渍脱腥、速冻、真空微波冷冻干燥、喷油、烘烤、调味、冷却、包装。本发明通过脱腥去苦剂浸泡鸡肝,使鸡肝口味得到改善,产品通过微波真空冷冻干燥使鸡肝干燥后不皱缩,并且实现微波脆化,产品外形饱满、酥脆可口。(The invention discloses a production process of a chicken liver crisp granule product, which comprises the following steps: cleaning fresh chicken liver, cutting into pieces, pickling to remove fishy smell, quick freezing, vacuum microwave freeze drying, spraying oil, baking, seasoning, cooling and packaging. According to the invention, chicken liver is soaked by the fishy smell and bitter removing agent, so that the taste of the chicken liver is improved, the chicken liver is not wrinkled after being dried by microwave vacuum freeze drying, microwave embrittlement is realized, and the product is full in appearance, crisp and delicious.)

1. A production process of a chicken liver crisp particle product is characterized by comprising the following steps:

1) taking fresh chicken liver which is cleaned and decontaminated as a raw material;

2) cutting the raw materials into small blocks with side length of 0.5-2 cm;

3) putting the chicken liver blocks into pickling liquid containing a deodorization agent for pickling for 1-4 hours;

4) placing the pickled chicken liver blocks into a quick freezer for quick freezing until the central temperature of the chicken liver blocks is lower than-18 ℃;

5) bagging the quick-frozen chicken liver blocks, and storing the chicken liver blocks at the ambient temperature of-18 ℃ for later use;

6) putting the quick-frozen chicken liver blocks into vacuum microwave freeze drying equipment for drying and dehydrating;

7) spraying a small amount of vegetable oil on the dried chicken liver blocks, and baking the chicken liver blocks in an oven at 140-180 ℃ for 10-30 minutes;

8) adding flavoring into the hot chicken liver pieces, cooling, charging nitrogen, sealing, and packaging.

2. The production process according to claim 1, characterized in that: the fishy smell removing agent in the step 3) comprises 1.0-3.0% of sodium bicarbonate, 1.0-3.0% of salt, 1.0-3.0% of cooking wine and 3.0-6.0% of fresh celery, wherein the sodium bicarbonate, the salt and the cooking wine are all based on the total mass of the pickling liquid.

3. The production process according to claim 1, characterized in that: the microwave power during the drying in the step 6) is 400-1600W, the vacuum degree is 0.04-0.08Mpa, and the drying time is 6-8 hours.

4. The production process according to claim 1, characterized in that: the water content of the vacuum microwave freeze-dried product obtained in the step 6) is 10% -30%.

Technical Field

The invention mainly relates to chicken liver crisp granules, in particular to a production process of a chicken liver crisp granule product.

Technical Field

The chicken liver has high protein content and rich iron, and the content of vitamin A far exceeds that of milk, eggs, meat, fish and other foods, so that the chicken liver is an animal-derived food with rich nutrition. Until now, products developed by chicken livers in the market mainly rely on the traditional sauce marinating process and marinating to marinate and pickle the chicken livers, or the products are made into chicken liver sauce, chicken liver sausage and the like with various tastes. According to the invention, the chicken liver is processed into crisp and delicious leisure food by combining vacuum microwave freeze drying and baking, so that the problem of single type of traditional chicken liver products can be solved, the types of chicken liver products can be enriched, the market demand can be met, and the healthy development of the livestock and poultry industry in China can be promoted.

Disclosure of Invention

The invention aims to provide a production process of a chicken liver crisp particle product. The invention comprises the following steps:

1) taking fresh chicken liver which is cleaned and decontaminated as a raw material;

2) cutting the raw materials into small blocks with side length of 0.5-2 cm;

3) putting the chicken liver blocks into pickling liquid containing a deodorization agent for pickling for 1-4 hours;

4) placing the pickled chicken liver blocks into a quick freezer for quick freezing until the central temperature of the chicken liver blocks is lower than-18 ℃;

5) bagging the quick-frozen chicken liver blocks, and storing the chicken liver blocks at the ambient temperature of-18 ℃ for later use;

6) putting the quick-frozen chicken liver blocks into vacuum microwave freeze drying equipment for drying and dehydrating;

7) spraying a small amount of vegetable oil on the dried chicken liver blocks, and baking the chicken liver blocks in an oven at 140-180 ℃ for 10-30 minutes;

8) adding flavoring into the hot chicken liver pieces, cooling, charging nitrogen, sealing, and packaging.

The method utilizes the special effects of fishy smell removal agent pickling and vacuum microwave freeze drying, provides a process method for remarkably improving the quality of the chicken liver crisp particles, can effectively improve the color and luster quality of the product, reduces the oxidation of grease in the production and storage processes, and greatly improves the taste and flavor of the product compared with common drying and baking.

Further, the fishy smell removing agent comprises 1.0-3.0% of sodium bicarbonate, 1.0-3.0% of salt, 1.0-3.0% of cooking wine and 3.0-6.0% of fresh celery in the total mass of the pickling liquid.

Furthermore, the microwave power during the vacuum microwave freeze drying is 400-1600W, the vacuum degree is 0.04-0.08Mpa, and the drying time is 6-8 hours

Further, the moisture content of the dried product is 10-30%.

The invention has the following beneficial effects:

1. because chicken liver has special unpleasant fishy and bitter taste, the chicken liver needs to be deodorized and debittered to improve the taste, thereby achieving the purpose of good taste. The chicken liver is soaked in the fishy smell and bitter removing agent, so that the taste of the chicken liver is improved, and the chicken liver is suitable for being processed into instant leisure food.

2. The chicken liver crisp grain product produced by the invention ensures that the chicken liver does not wrinkle after being dried by a microwave vacuum freeze drying technology, realizes microwave embrittlement, and has full appearance, crisp and delicious taste.

3. The product is cured by later-stage baking, is delicious and thick in taste after being seasoned, has no obvious fishy smell, contains various vitamin mineral substances, is rich in nutrition and is higher than common puffed food.

Description of the drawings:

FIG. 1 shows the effect of different kinds of deodorizing and debittering agents on the bitterness value of chicken liver

FIG. 2 influence of vacuum microwave lyophilization time on quality of chicken liver crisp particles

FIG. 3 is a graph showing the effect of vacuum degree of vacuum microwave freeze-drying on the quality of chicken liver crisp granules

Detailed Description

The following examples are intended to describe the invention in further detail, but are not intended to limit the invention in any way.