阅读说明：本技术 麻辣五香鸡的加工工艺 (Processing technology of spicy spiced chicken ) 是由 刘全胜 刘志磊 于 2019-12-10 设计创作，主要内容包括：麻辣五香鸡的加工工艺,工艺包括原料准备、浸泡、注射腌制、油炸煮制、装袋抽空和杀菌冷却步骤,油炸煮制过程中将白条鸡送入油炸锅中的麻辣油料中,麻辣油料由麻椒、辣椒、绵白糖、郫县豆瓣和食用油组成。本发明制备的麻辣五香鸡风味独特,香嫩劲道,麻辣可口,经过调配制作后,与水及其它调味品的容易融合,耐煮、不变味,色、香、味俱佳,食用方便,具有健脾益胃助消化的优点。(A processing technology of spicy spiced chicken comprises the steps of raw material preparation, soaking, injection pickling, frying and boiling, bagging, vacuumizing, sterilization and cooling, wherein the spicy oil material of the chicken in a fryer is fed into a spicy oil material in the frying and boiling process, and the spicy oil material consists of spicy peppers, hot peppers, soft white sugar, Pixian county bean cotyledons and edible oil. The spicy spiced chicken prepared by the invention has unique flavor, is tender and chewy, is spicy and delicious, is easy to be fused with water and other seasonings after being prepared, is boiling-resistant, does not change the taste, has good color, fragrance and taste, is convenient to eat, and has the advantages of tonifying spleen and stomach and helping digestion.)

1. A processing technology of spicy spiced chicken comprises the following steps:

1) preparing raw materials: cooling and acid-removing the fresh chicken with the white strips at 0-4 ℃ for 24 hours; mixing spices, seasonings and deionized water according to the mass ratio of 1: 10: 1000, preparing into spice liquid for standby; mixing spices, seasonings and deionized water according to the mass ratio of 1: 20: 1000, preparing a marinating liquid;

2) soaking: firstly, injecting required amount of disinfectant fluid into a chicken soaking pool, picking the chickens into a soaking pool to be cut into the chicken soaking pool, ensuring that the chicken soaking pool is completely soaked in the chicken soaking pool, and uniformly distributing the white strip chickens in the chicken soaking pool without exposing the soaking fluid;

3) and (3) injection pickling: injecting prepared spices on the wings of each white-striped chicken respectively, injecting one needle on the chicken leg respectively, injecting four needles on the chest and injecting four needles on the back; the white-strip chickens are flatly placed in baskets, and are pickled for 15-24 hours in a fresh storehouse, and the temperature of the white-strip chickens in the fresh storehouse is reduced to 4-8 ℃ within 2-4 hours;

4) frying and cooking: the method comprises the following steps that a shaper inserts two legs of a white strip chicken into a chicken chest and cannot expose the two legs, the white strip chicken is conveyed into a spicy oil material in a fryer, the spicy oil material consists of spicy pepper, hot pepper, soft white sugar, bean paste in Pi county and edible oil, the spicy oil material comprises 50-90 parts by mass of the spicy pepper, 30-80 parts by mass of the hot pepper, 40-60 parts by mass of the soft white sugar, 250-350 parts by mass of the bean paste in Pi county and 200-300 parts by mass of the edible oil, the oil temperature is controlled to be 165-178 ℃, the frying time of each white strip chicken is controlled to be 70-90 seconds, the fried chicken is placed into a stainless steel plate, and chicken wings and chicken heads cannot be exposed out of the plate edge to avoid; putting the fried chicken into a cooking pot, adding the prepared marinating liquid, starting to heat up to 95 ℃ within 15-20 minutes, closing an air inlet valve, filling the marinating liquid until the chicken is taken out of the pot, controlling the time to be 70 minutes, and taking the chicken out of the cooking pot;

5) bagging and evacuating: the soup placing personnel is responsible for skimming the root of the drumstick to completely place the soup in the chicken chest, controlling the soup temperature to be 45-60 ℃, then placing the drumstick upwards into the bag, vacuumizing the packaging bag for 20 seconds, and then sealing and firmly sealing the opening, wherein the heat sealing time is 1.5-1.8 seconds;

6) sterilization and cooling: heating the water in the standby tank to 122 ℃, starting adding steam into the sterilization pot to heat up, heating the temperature to 70 ℃, closing the air release valve, and heating up to 121 ℃ within 5 minutes; an operator pumps 122-DEG hot water in a water storage tank into a sterilization pot through a water pump to ensure that the water level is 5cm higher than a product, then circulation is started, the sterilization person starts to time and keep the temperature constant after the water temperature in the sterilization pot reaches 120.5-121.5 ℃, the constant temperature time is 40 minutes, the pressure in the pot is kept at 0.19-0.20 Mpa when hot water is discharged, the temperature of cold water is required to be not more than 31 ℃ when cold water is pumped, the pressure in the pot is kept at 0.19-0.20 Mpa, after sterilization is finished, the sterilization operator can open a drain valve to discharge cooling water in the pot, then an exhaust valve is opened, and the hot water is discharged out of the.

Technical Field

The invention belongs to the technical field of chicken product processing, and particularly relates to a processing technology of spicy spiced chicken.

Background

China is a big poultry breeding country, and the poultry meat yield is at the top of the world at present. The chicken plays a very important role in raising the feet. Each hectogram peeled chicken contains 74% of water, 22% of protein, 0.7% of fat, 13mg of calcium, 190mg of phosphorus, 1.5mg of iron, etc., and is rich in vitamin B12, vitamin B6, vitamin A, vitamin D, vitamin K, etc., as analyzed from the nutritional value. Compared with beef and pork, the chicken has higher protein quality and lower fat content. The chicken protein is rich in all necessary amino acids, has extremely similar amino acid spectrum with eggs and milk, and is an ideal food for children, middle-aged and elderly people, patients with cardiovascular diseases, and patients with weakness after and during illness.

At present, chicken eating methods are used as dishes, and processed chicken products comprise traditional roast chicken, roasted chicken and smoked chicken, but the chicken products obtained by the processing methods are light in taste, slightly insufficient in freshness, incapable of penetrating into the interior of chicken, and prone to producing greasy taste after being eaten more.

Disclosure of Invention

The invention provides a processing technology of spicy spiced chicken, which aims to solve the problem of single taste in the prior art.

The technical scheme adopted by the invention for solving the technical problems is as follows:

a processing technology of spicy spiced chicken comprises the following steps:

1) preparing raw materials: cooling and acid-removing the fresh chicken with the white strips at 0-4 ℃ for 24 hours; mixing spices, seasonings and deionized water according to the mass ratio of 1: 10: 1000, preparing into spice liquid for standby; mixing spices, seasonings and deionized water according to the mass ratio of 1: 20: 1000, preparing a marinating liquid;

2) soaking: firstly, injecting required amount of disinfectant fluid into a chicken soaking pool, picking the chickens into a soaking pool to be cut into the chicken soaking pool, ensuring that the chicken soaking pool is completely soaked in the chicken soaking pool, and uniformly distributing the white strip chickens in the chicken soaking pool without exposing the soaking fluid;

3) and (3) injection pickling: injecting prepared spices on the wings of each white-striped chicken respectively, injecting one needle on the chicken leg respectively, injecting four needles on the chest and injecting four needles on the back; the white-strip chickens are flatly placed in baskets, and are pickled for 15-24 hours in a fresh storehouse, and the temperature of the white-strip chickens in the fresh storehouse is reduced to 4-8 ℃ within 2-4 hours;

4) frying and cooking: the method comprises the following steps that a shaper inserts two legs of a white strip chicken into a chicken chest and cannot expose the two legs, the white strip chicken is conveyed into a spicy oil material in a fryer, the spicy oil material consists of spicy pepper, hot pepper, soft white sugar, bean paste in Pi county and edible oil, the spicy oil material comprises 50-90 parts by mass of the spicy pepper, 30-80 parts by mass of the hot pepper, 40-60 parts by mass of the soft white sugar, 250-350 parts by mass of the bean paste in Pi county and 200-300 parts by mass of the edible oil, the oil temperature is controlled to be 165-178 ℃, the frying time of each white strip chicken is controlled to be 70-90 seconds, the fried chicken is placed into a stainless steel plate, and chicken wings and chicken heads cannot be exposed out of the plate edge to avoid; putting the fried chicken into a cooking pot, adding the prepared marinating liquid, starting to heat up to 95 ℃ within 15-20 minutes, closing an air inlet valve, filling the marinating liquid until the chicken is taken out of the pot, controlling the time to be 70 minutes, and taking the chicken out of the cooking pot;

5) bagging and evacuating: the soup placing personnel is responsible for skimming the root of the drumstick to completely place the soup in the chicken chest, controlling the soup temperature to be 45-60 ℃, then placing the drumstick upwards into the bag, vacuumizing the packaging bag for 20 seconds, and then sealing and firmly sealing the opening, wherein the heat sealing time is 1.5-1.8 seconds;

6) sterilization and cooling: heating the water in the standby tank to 122 ℃, starting adding steam into the sterilization pot to heat up, heating the temperature to 70 ℃, closing the air release valve, and heating up to 121 ℃ within 5 minutes; an operator pumps 122-DEG hot water in a water storage tank into a sterilization pot through a water pump to ensure that the water level is 5cm higher than a product, then circulation is started, the sterilization person starts to time and keep the temperature constant after the water temperature in the sterilization pot reaches 120.5-121.5 ℃, the constant temperature time is 40 minutes, the pressure in the pot is kept at 0.19-0.20 Mpa when hot water is discharged, the temperature of cold water is required to be not more than 31 ℃ when cold water is pumped, the pressure in the pot is kept at 0.19-0.20 Mpa, after sterilization is finished, the sterilization operator can open a drain valve to discharge cooling water in the pot, then an exhaust valve is opened, and the hot water is discharged out of the.

The spicy spiced chicken prepared by the invention has unique flavor, is tender and chewy, is spicy and delicious, is easy to be fused with water and other seasonings after being prepared, is boiling-resistant, does not change the taste, has good color, fragrance and taste, is convenient to eat, and has the advantages of tonifying spleen and stomach and helping digestion.

Detailed Description

A processing technology of spicy spiced chicken comprises the following steps:

1) preparing raw materials: cooling and acid-removing the fresh chicken with the white strips at 0-4 ℃ for 24 hours; mixing spices, seasonings and deionized water according to the mass ratio of 1: 10: 1000, preparing into spice liquid for standby; mixing spices, seasonings and deionized water according to the mass ratio of 1: 20: 1000, preparing a marinating liquid;

2) soaking: firstly, injecting required amount of disinfectant fluid into a chicken soaking pool, picking the chickens into a soaking pool to be cut into the chicken soaking pool, ensuring that the chicken soaking pool is completely soaked in the chicken soaking pool, and uniformly distributing the white strip chickens in the chicken soaking pool without exposing the soaking fluid;

3) and (3) injection pickling: injecting prepared spices on the wings of each white-striped chicken respectively, injecting one needle on the chicken leg respectively, injecting four needles on the chest and injecting four needles on the back; the white-strip chickens are flatly placed in baskets, and are pickled for 15-24 hours in a fresh storehouse, and the temperature of the white-strip chickens in the fresh storehouse is reduced to 4-8 ℃ within 2-4 hours;

4) frying and cooking: the method comprises the following steps that a shaper inserts two legs of a white strip chicken into a chicken chest and cannot expose the two legs, the white strip chicken is conveyed into a spicy oil material in a fryer, the spicy oil material consists of spicy pepper, hot pepper, soft white sugar, bean paste in Pi county and edible oil, the spicy oil material comprises 50-90 parts by mass of the spicy pepper, 30-80 parts by mass of the hot pepper, 40-60 parts by mass of the soft white sugar, 250-350 parts by mass of the bean paste in Pi county and 200-300 parts by mass of the edible oil, the oil temperature is controlled to be 165-178 ℃, the frying time of each white strip chicken is controlled to be 70-90 seconds, the fried chicken is placed into a stainless steel plate, and chicken wings and chicken heads cannot be exposed out of the plate edge to avoid; putting the fried chicken into a cooking pot, adding the prepared marinating liquid, starting to heat up to 95 ℃ within 15-20 minutes, closing an air inlet valve, filling the marinating liquid until the chicken is taken out of the pot, controlling the time to be 70 minutes, and taking the chicken out of the cooking pot;

5) bagging and evacuating: the soup placing personnel is responsible for skimming the root of the drumstick to completely place the soup in the chicken chest, controlling the soup temperature to be 45-60 ℃, then placing the drumstick upwards into the bag, vacuumizing the packaging bag for 20 seconds, and then sealing and firmly sealing the opening, wherein the heat sealing time is 1.5-1.8 seconds;

6) sterilization and cooling: heating the water in the standby tank to 122 ℃, starting adding steam into the sterilization pot to heat up, heating the temperature to 70 ℃, closing the air release valve, and heating up to 121 ℃ within 5 minutes; an operator pumps 122-DEG hot water in a water storage tank into a sterilization pot through a water pump to ensure that the water level is 5cm higher than a product, then circulation is started, the sterilization person starts to time and keep the temperature constant after the water temperature in the sterilization pot reaches 120.5-121.5 ℃, the constant temperature time is 40 minutes, the pressure in the pot is kept at 0.19-0.20 Mpa when hot water is discharged, the temperature of cold water is required to be not more than 31 ℃ when cold water is pumped, the pressure in the pot is kept at 0.19-0.20 Mpa, after sterilization is finished, the sterilization operator can open a drain valve to discharge cooling water in the pot, then an exhaust valve is opened, and the hot water is discharged out of the.