阅读说明：本技术 盐焗鸡附件及其生产工艺 (Salt roasted chicken accessory and production process thereof ) 是由 唐勇 柳丽梅 李胥宏 于 2021-07-19 设计创作，主要内容包括：本申请涉及卤制品加工技术领域,具体公开了一种盐焗鸡附件及其生产工艺。盐焗鸡附件由鸡附件在卤水中卤制后,在表面敷设包覆料,并埋入盐粒中盐焗而成,所述包覆料包括以下重量份的组分：盐曲16-32份,面粉10-14份,蜂蜜5-9份,水5-9份。本申请在制备盐焗鸡附件的盐焗过程中,通过包覆层将鸡附件与盐粒隔离,从而减少盐粒对鸡附件中卤汁的吸收量,有助于掩盖鸡附件的腥味,提高食用者的食用体验。(The application relates to the technical field of marinated product processing, and particularly discloses a salt roasted chicken accessory and a production process thereof. The salt roasted chicken accessory is prepared by marinating the chicken accessory in brine, laying a coating material on the surface of the chicken accessory, embedding the chicken accessory into salt granules, and carrying out salt roasting, wherein the coating material comprises the following components in parts by weight: 16-32 parts of salt yeast, 10-14 parts of flour, 5-9 parts of honey and 5-9 parts of water. The salt baking process for preparing the salt baked chicken accessories is characterized in that the chicken accessories are isolated from salt grains through the coating layer, so that the absorption amount of the salt grains to marinade in the chicken accessories is reduced, the covering of the fishy smell of the chicken accessories is facilitated, and the eating experience of eaters is improved.)

1. The salt roasted chicken accessory is characterized in that after being marinated in brine, a coating material is laid on the surface of the chicken accessory and is embedded into salt grains for salt roasting, and the salt roasted chicken accessory is prepared from the following components in parts by weight: 16-32 parts of salt yeast, 10-14 parts of flour, 5-9 parts of honey and 5-9 parts of water.

2. The salt roasted chicken accessory according to claim 1, wherein the coating comprises the following components in parts by weight: 20-28 parts of salt yeast, 11-13 parts of flour, 6-8 parts of honey and 5-9 parts of water.

3. The salt roasted chicken accessory according to claim 1, wherein the coating is prepared according to the following method:

(1) adding water into flour for multiple times, and stirring until the flour becomes soft;

(2) mixing honey, salt yeast and the gluten flour, and uniformly stirring to obtain the coating material.

4. The salt roasted chicken accessory according to claim 3, wherein the gluten degree of the flour is 9.4-11.6%.

5. The salt roasted chicken accessory according to claim 4, wherein the components of the coating further comprise 5-8 parts of egg liquid, and the egg liquid is mixed with water and flour together in the step (1).

6. The salt roasted chicken accessory according to claim 1, wherein the brine comprises the following components in parts by weight: 40-60 parts of water, 8-12 parts of a marinating material and 8-12 parts of edible oil.

7. The salt roasted chicken accessory according to claim 6, wherein the brine further comprises 6-10 parts of shaddock peel particles.

8. The salt roasted chicken accessory according to claim 7, wherein the grapefruit peel particles have an average diameter of 3mm to 6 mm.

9. The salt roasted chicken accessory according to claim 6, wherein the coating material further comprises 4-8 parts of brine residue, and the brine residue is obtained by drying and crushing a filtrate of brine.

10. The process for producing salt roasted chicken accessory according to any one of claims 1 to 9, comprising the following steps:

pretreatment: slaughtering and cleaning a live chicken, taking out chicken accessories, blanching the chicken for 5-10min, and taking out for later use;

marinating: putting the pretreated chicken accessories into brine, boiling for 30-40min, cooling, and taking out to obtain marinated chicken accessories;

salt baking: coating the marinated chicken accessories with a coating material, then embedding the marinated chicken accessories into salt granules, heating for 20-40min, and stripping the coating material after heating is finished to obtain the salt baked chicken accessories.

Technical Field

The application relates to the technical field of meat product processing, in particular to a salt roasted chicken accessory and a production process thereof.

Background

Salt baking refers to a cooking technique in which pickled and tasty food materials are buried in salt, and the salt is used as a heat-conducting medium to heat the raw materials. When the food materials are baked in salt, the salt fully wraps the food materials, so that the food materials can be heated uniformly and can permeate into the food materials, the food materials have unique taste, and the salt-baked food materials are particularly suitable for cooking meat.

In the related technology, a salt roasted chicken accessory is prepared by marinating and salt roasting the chicken accessory in sequence, and the preparation steps of the salt roasted chicken accessory are as follows: firstly, adding a marinating material into boiling water to obtain brine, then putting the chicken accessories into the brine for marinating, burying the chicken accessories into salt for salt baking after the marinating is finished, and obtaining the salt baked chicken accessories after the chicken accessories are cooked. In the marinating process, the brine permeates into the chicken accessories, so that the chicken accessories have the marinating fragrance, and meanwhile, the marinating material can also inhibit the fishy smell of the chicken accessories; in the salt baking process, the salt is diffused into the chicken accessories, so that the meat quality of the chicken accessories is more thoroughly cooked and delicious.

In view of the above-mentioned related technologies, the inventors believe that salt baking can improve the meat quality of chicken accessories, but during the salt baking process, salt around the chicken accessories easily absorbs brine in the chicken accessories, which causes the brine flavor of the chicken accessories to be light, the fishy smell to be heavy, and the eating experience of eaters to be affected.

Disclosure of Invention

In the related technology, the salt is easy to absorb brine in the chicken accessories in the salt baking process, so that the brine flavor of the chicken accessories is lightened, the fishy smell is aggravated, and the appetite of eaters is influenced. In order to overcome the defect, the application provides a salt roasted chicken accessory and a production process thereof.

In a first aspect, the application provides a salt roasted chicken accessory, which adopts the following technical scheme:

a salt roasted chicken accessory is prepared by marinating the chicken accessory in brine, laying a coating material on the surface of the chicken accessory, embedding the chicken accessory into salt granules, and carrying out salt roasting on the chicken accessory, wherein the coating material comprises the following components in parts by weight: 16-32 parts of salt yeast, 10-14 parts of flour, 5-9 parts of honey and 5-9 parts of water.

By adopting the technical scheme, compared with the related technology, the surface of the marinated chicken accessory is covered with the coating material. The coating material comprises a base body, honey, salt yeast and brine, wherein the base body is composed of water and flour, the honey provides sugar for the coating material, the salt yeast provides salt and amino acid for the coating material, the coating material isolates the chicken accessories from salt grains, and the loss of the brine in the chicken accessories is slowed down. During the salt baking process, salt, sugar and amino acid in the coating material permeate into the chicken accessories, wherein a part of sugar and salt are combined with amino acid on the surface of the chicken accessories to form a composite membrane, and the salt and the sugar which do not participate in forming the composite membrane permeate into the chicken accessories together. The composite film enhances the blocking effect on brine, reduces the loss of brine flavor, improves the covering effect on the fishy smell of chicken appendages and is beneficial to improving the appetite of eaters. The salt permeated into the chicken accessories can enable the meat quality of the chicken accessories to be more thoroughly cooked and delicious, but can further release the fishy smell of the chicken accessories, and the sugar has a refreshing effect on the salt-containing meat product, so that the salt-roasted chicken accessories can be covered up, and the eating experience of eaters can be improved.

Preferably, the coating comprises the following components in parts by weight: 20-28 parts of salt yeast, 11-13 parts of flour, 6-8 parts of honey and 5-9 parts of water.

By adopting the technical scheme, the proportion of the raw materials of the coating material is optimized, and the covering effect on the fishy smell of the chicken appendages is further improved.

Preferably, the coating is prepared according to the following method:

(1) adding water into flour for multiple times, and stirring until the flour becomes soft;

(2) mixing honey, salt yeast and the gluten flour, and uniformly stirring to obtain the coating material.

By adopting the technical scheme, after the flour is stirred to have the gluten, the flour is easier to form, the coating effect on chicken accessories is improved, and the forming of the coating material is facilitated.

Preferably, the gluten degree of the flour is 9.4% -11.6%.

By adopting the technical scheme, when the gluten degree of the flour is too high, the coating effect of the coating material on the chicken accessories is too strong, so that the chicken accessories are poor in heating effect, and the meat quality of the chicken accessories is influenced; when the gluten degree of the flour is too low, the coating effect of the coating material on the chicken accessories is insufficient, the loss of brine in the chicken accessories is large, and the covering of the fishy smell of the chicken accessories is not facilitated. When the gluten degree of the flour is between 9.4 and 11.6 percent, the salt roasted chicken accessories have better meat quality and lighter fishy smell.

Preferably, the components of the coating material also comprise 5-8 parts of egg liquid, and the egg liquid is mixed with water and flour together in the step (1).

By adopting the technical scheme, the egg liquid has better bonding capacity, the possibility of thermal cracking of the coating material can be reduced, and the thermal stability of the coating material is improved. In addition, because the density of the product of the heated and solidified egg liquid can be increased along with the increase of the salt content, when the salt in the salt granules diffuses into the coating material, the coating material can improve the compactness of the coating material along with the increase of the surrounding salt content, thereby realizing the dynamic adjustment of the coating effect.

Preferably, the brine comprises the following components in parts by weight: 40-60 parts of water, 8-12 parts of a marinating material and 8-12 parts of edible oil.

By adopting the technical scheme, when the brine is prepared, the edible oil forms an oil film layer on the surface of the brine, and the oil film layer can reduce the evaporation capacity of water, so that the possibility that the brine components are lost along with the evaporation of the water is reduced.

Preferably, the brine also comprises 6-10 parts of shaddock peel particles.

By adopting the technical scheme, the shaddock peel particles contain a large amount of pectin, when brine is prepared, the pectin in the shaddock peel is diffused into the brine, and the pectin is absorbed by chicken accessories after absorbing halogen components in the brine, so that the content of the halogen components in the chicken accessories can be increased, and the plumpness of the meat quality of the chicken accessories can be improved. In addition, the pectin also carries the fragrance components of the pomelo fruits, so the pectin is also helpful for relieving the fishy smell of the salt roasted chicken accessories.

Preferably, the average diameter of the shaddock peel particles is 3mm to 6 mm.

By adopting the technical scheme, when the average particle diameter of the shaddock peel particles is too small, the speed of releasing pectin from the shaddock peel particles is too high, and the pectin is absorbed by chicken accessories when not adsorbing enough halogen components, so that the content of the halogen components in the salt roasted chicken accessories is difficult to increase; when the average particle size of the shaddock peel is too large, the speed of releasing pectin from shaddock peel particles is too slow, the total adsorption amount of the salt roasted chicken accessories to the halogen components is small, and the pectin is unevenly distributed in the brine, so that the absorption of the chicken accessories to the pectin is influenced. When the average diameter of the shaddock peel particles is between 3mm and 6mm, the content of the halogen components in the chicken accessories is more favorably improved.

Preferably, the coating material also comprises 4-8 parts of brine slag, and the brine slag is prepared by drying and crushing a filtrate of brine.

By adopting the technical scheme, the brine residue contains undissolved brine components, and the brine components in the brine residue can be diffused into the chicken accessories in the salt baking process, so that the fishy smell of the salt baked chicken accessories can be covered, and the waste materials can be reused. In addition, the brine slag can also play a role in filling and supporting in the coating material, so that the thermal stability of the coating material is improved.

In a second aspect, the application provides a production process of salt roasted chicken accessories, which adopts the following technical scheme:

a production process of salt roasted chicken accessories comprises the following steps:

pretreatment: slaughtering and cleaning a live chicken, taking out chicken accessories, blanching the chicken for 5-10min, and taking out for later use;

marinating: putting the pretreated chicken accessories into brine, boiling for 30-40min, cooling, and taking out to obtain marinated chicken accessories;

salt baking: coating the marinated chicken accessories with a coating material, embedding the marinated chicken accessories into salt granules, heating for 20-40min, and removing the coating material after heating to obtain the salt baked chicken accessories

By adopting the technical scheme, the blanching is helpful for washing off the bloody water in the chicken accessories and reducing the fishy smell; after the marinating process is finished, the surface of the chicken accessories is not dried, and then the coating materials coat the chicken accessories, so that the evaporation of water in the chicken accessories can be reduced, the marinated flavor ingredients are blocked in the chicken accessories, and the fishy smell of the chicken accessories is further covered.

In summary, the present application has the following beneficial effects:

1. according to the method, the marinated chicken accessories are coated by the coating material, the coating material can isolate salt grains from the chicken accessories and form a composite film on the surface of the chicken accessories, so that the loss of brine in the chicken accessories is reduced, and the chicken accessories can store more brine fragrance; in addition, a part of sugar can permeate into the chicken accessories to stimulate the delicate flavor of the chicken accessories, thereby improving the covering effect on the fishy smell of the salt roasted chicken accessories.

2. In the application, the shaddock peel particles are preferably selected as one of raw materials of the brine, pectin released by the shaddock peel particles firstly adsorbs a marinated fragrant substance in the brine and then is absorbed by chicken accessories, and meanwhile, shaddock fruit fragrance components carried in the pectin are also absorbed by the chicken accessories together, so that the fishy smell of the salt roasted chicken accessories is favorably alleviated.

3. According to the method, the method of blanching and then coating is adopted, blanching is beneficial to removing bloody water, and the source of fishy smell is reduced; after the marinating is finished, the chicken accessories are directly coated, so that the moisture components are reduced, and the marinating flavor components in the chicken accessories are favorably stored.

Detailed Description

The present application will be described in further detail with reference to examples.

Example of preparation of brine

The following will explain preparation example 1 as an example.

Preparation example 1

The raw materials used in the preparation examples can be obtained commercially, wherein the water directly uses domestic water, the marinating material is Zhonghei duck marinating material produced by Wuhan Ming flavor seasoning limited company, the edible oil is palm oil produced by Jinnan Ming hair chemical industry limited company, and the shaddock peel particles are prepared and crushed from honey shaddock peel provided by Zhangzhou Kailifeng agriculture science and technology limited company. The brine is prepared by the following method:

(1) adding the marinade and the edible oil into water in a container, heating to boil, boiling for 30min, and cooling to obtain brine;

(2) filtering brine, drying and crushing brine slag obtained by filtering, and sieving with a 200-mesh sieve for later use.

As shown in Table 1, the preparation examples 1 to 5 were different mainly in the raw material ratio.

TABLE 1

Sample(s)	Preparation example 1	Preparation example 2	Preparation example 3	Preparation example 4	Preparation example 5
						Water/kg	40	45	50	55	60
Bittern material/kg	8	9	10	11	12
						Edible oil/kg	8	9	10	11	12

Preparation example 6

Preparation example 6 differs from preparation example 3 in that the composition of the brine also includes 6kg of shaddock peel particles, the shaddock peel particles are added into the water together with the brine in step (1) and boiled, and the average diameter of the shaddock peel particles is 1.5 mm.

As shown in Table 2, the preparation examples 6 to 9 are different in the amount of the shaddock peel granules.

TABLE 2

As shown in Table 3, preparation example 8 differs from preparation examples 10 to 13 mainly in the average diameter of shaddock peel particles.

TABLE 3

Examples

Raw materials used in the embodiment of the application can be obtained through market selling, wherein the raw chicken is purchased from Teng agriculture and agriculture technology limited company in Foshan city, the water directly uses domestic water, salt grains are sun-cured salt produced by Tangshan Dafeng salt industry limited company, the flour is snowflake wheat flour (various models with the strength of 8.3-12.7%) produced by Hongyang flour industry limited company in Pingyanshan city, the salt yeast is purchased from three penguin electronic commerce limited companies, the honey is standard sophora flower honey processed by Shandong Jinxin chemical technology limited company, and the egg liquid is processed by native eggs produced by Yongyang breeding farm in Yangchua city in Qingyuan city.

Examples 1 to 5

The following description will be given by taking example 1 as an example.

Example 1

The salt roasted chicken accessory in example 1 was produced according to the following steps:

pretreatment: slaughtering a live chicken, bleeding, cleaning, taking off chicken accessories, scalding the chicken accessories in boiling water for 8min, and taking out for later use.

Marinating: and (3) putting the pretreated chicken accessories into brine, boiling for 35min, cooling to obtain marinated chicken accessories, and fishing out the marinated chicken accessories for later use, wherein the brine is prepared in the preparation example 1.

Salt baking: wrapping the marinated chicken accessories with a wrapping material, embedding the chicken accessories with the wrapping material wrapped on the surface into a container with salt granules, heating the container, and obtaining the salt baked chicken accessories after 35 min; the coating material is prepared according to the following method:

(1) dividing the water into three equal parts, adding the water into the flour for three times, and simultaneously stirring the mixture of the flour and the water until the flour becomes stringy, wherein the gluten degree of the flour is 8.3%;

(2) mixing honey, salt yeast and the gluten flour, and uniformly stirring to obtain the coating material.

As shown in Table 4, examples 1 to 5 differ mainly in the compounding ratio of the coating materials.

TABLE 4

Sample(s)	Salt yeast/kg	Flour/kg	Honey/kg	Water/kg
					Example 1	16	10	6	5
Example 2	20	11	6.5	6
					Example 3	24	12	7	7
Example 4	28	13	7.5	8
					Example 5	32	14	8	9

As shown in Table 5, example 3 differs from examples 6 to 9 mainly in the different gluten degrees of the flours in the raw materials of the coating

TABLE 5

Sample(s)	Example 3	Example 6	Example 7	Example 8	Example 9
						Gluten/percent of flour	8.3	9.4	10.5	11.6	12.7

Examples 10 to 13

Example 10

The difference between this example and example 7 is that the formulation of the coating also includes 5kg of egg liquid, which is mixed with water and flour in step (1).

As shown in Table 6, examples 10 to 13 differ mainly in the amount of the egg liquid used.

TABLE 6

Sample(s)	Example 10	Example 11	Example 12	Example 13
					Egg liquid dosage/kg	5	6	7	8

Example 14

This example differs from example 12 in that the formulation of the coating also included 4kg of brine sludge, which was co-mixed with water and flour in step (1).

As shown in Table 7, examples 14 to 18 differ mainly in the amount of the brine sludge.

TABLE 7

As shown in Table 8, examples 16 differ from examples 19 to 30 mainly in the preparation of brine.

TABLE 8

Sample(s)	Preparation example
		Example 16	Preparation example 1
Example 19	Preparation example 2
		Example 20	Preparation example 3
Example 21	Preparation example 4
		Example 22	Preparation example 5
Example 23	Preparation example 6
		Example 24	Preparation example 7
Example 25	Preparation example 8
		Example 26	Preparation example 9
Example 27	Preparation example 10
		Example 28	Preparation example 11
Example 29	Preparation example 12
		Example 30	Preparation example 13

Comparative example

Comparative example 1

A salt roasted chicken accessory is prepared by the following steps: slaughtering a live chicken, bleeding, cleaning, taking off chicken accessories, scalding the chicken accessories in boiling water for 8min, and taking out for later use.

Marinating: and (3) putting the pretreated chicken accessories into brine, boiling for 35min, cooling to obtain marinated chicken accessories, and fishing out the marinated chicken accessories for later use, wherein the brine is prepared in the preparation example 1.

Salt baking: burying the marinated chicken accessories in a container containing salt granules, heating the container, and obtaining the salt baked chicken accessories after 35 min.

Comparative example 2

This comparative example differs from example 3 in that the coating formulation does not include honey.

Comparative example 3

This comparative example differs from example 3 in that no salt koji is included in the formulation of the coating.

Comparative example 4

The difference between the comparative example and the example 3 is that edible salt is used in the formula of the coating material to replace salt yeast, and the edible salt is natural sea salt processed by Jinwangtong chemical industry Co.

Performance detection test method

Randomly extracting 100 kinds of chicken accessories tasted by volunteers, carrying out scoring tests by the volunteers, wherein scoring items comprise meat quality scores and fishy smell scores, and the full scores are 100, wherein the meat quality scores are higher and represent that the meat quality of the salt roasted chicken accessories is better, the fishy smell scores are higher and represent that the fishy smell is stronger, 10 highest scores and 10 lowest scores are deducted respectively after a scoring result is obtained, then average scores are calculated, a decimal number is reserved, and the scoring result is shown in a table 9.

TABLE 9

As can be seen by combining examples 1-5 and comparative example 1 and combining Table 9, the meat quality scores of the salt roasted chicken accessories in examples 1-5 are all higher than those in comparative example 1, and the fishy smell scores of the salt roasted chicken accessories are all lower than those in comparative example 1, which indicates that the coating material is helpful for improving the meat quality of the salt roasted chicken accessories and covering the fishy smell of the salt roasted chicken accessories. In examples 1-5, the ratio of example 3 is most beneficial to improve the meat quality and mask the fishy smell of the salt roasted chicken accessories.

When the honey is not added, the meat quality score of the salt roasted chicken accessories is lower, and the fishy smell score is higher by combining the example 3 and the comparative example 2 and combining the table 9, which shows that when the honey is not added in the coating material, the coating effect of the coating material is poor, the meat quality of the salt roasted chicken accessories is not improved, and the fishy smell of the salt roasted chicken accessories is not covered.

It can be seen from the combination of example 3 and comparative example 3 and table 9 that the meat quality score of the salt roasted chicken accessories is lower and the fishy smell score is higher when no salt yeast is added, which indicates that when the salt yeast is not added in the coating material, the coating effect of the coating material is poor, the meat quality of the salt roasted chicken accessories is not improved, and the fishy smell of the salt roasted chicken accessories is not covered.

As can be seen by combining example 3 and comparative example 4 with table 9, when edible salt was used instead of salt koji, the meat quality score of the salt roasted chicken attachment was lower and the fishy smell score was higher, indicating that salt koji was more advantageous in improving the meat quality of the salt roasted chicken attachment and in masking the fishy smell of the salt roasted chicken attachment than edible salt.

It can be seen from the combination of example 3 and examples 6-9 and table 9 that as the gluten degree of the flour is increased, the meat quality score of the salt roasted chicken accessories is increased and decreased, and the fishy smell score is increased after decreased, and when the gluten degree of the flour is between 9.4% and 11.6% (especially, the gluten degree of the flour is 10.5%), the meat quality of the salt roasted chicken accessories is better, and the fishy smell is relatively lighter.

It can be seen from the combination of examples 7 and 10-13 and table 9 that, in examples 10-13, the meat quality scores of the salt roasted chicken appendages are improved to different degrees and the fishy smell scores are reduced compared with example 7 after the egg liquid is added to the raw materials of the coatings, and in examples 10-13, the meat quality score is the highest and the fishy smell score is the lowest in example 12.

In combination with example 12 and examples 14 to 18 and table 9, it can be seen that, compared to example 12, the meat quality scores of the salt roasted chicken appendages are improved to different degrees and the fishy smell scores of the salt roasted chicken appendages are reduced after the brine residue is added to the raw materials of the coatings in examples 14 to 18, wherein the meat quality score is the highest, the fishy smell score is the lowest, and the use experience of the eaters is better.

As can be seen by combining example 16 with examples 19-22 and by combining Table 9, the meat quality score of example 20 is relatively high and the fishy smell score is relatively low, which indicates that the mixture ratio of preparation example 3 is more helpful for improving the meat quality of the salt roasted chicken accessories and covering the fishy smell of the salt roasted chicken accessories.

As can be seen by combining example 20 with examples 23-26 and by combining Table 9, the meat quality scores of examples 23-26 are all higher than that of example 20, and the fishy smell scores are all lower than that of example 20, which indicates that the shaddock peel has an effect of improving the meat quality of salt roasted chicken appendages and helps to suppress the fishy smell. Among them, the pulp quality score of example 25 was relatively high and the fishy smell score was relatively low, indicating that the amount of grapefruit peel used in preparation example 8 was more advantageous for improving the pulp quality and suppressing the fishy smell.

As can be seen by combining example 25 with examples 27-30 and by combining Table 9, the meat quality scores of examples 27-30 are all higher than example 25 and the fishy smell scores are generally lower than example 25, wherein the meat quality scores of preparation examples 10-12 are relatively higher and the fishy smell scores are relatively lower, which indicates that the meat quality of the salt roasted chicken appendages is better and the fishy smell is less when the average diameter of the shaddock peel particles is between 3.0mm and 6.0mm (especially the average diameter is 4.5 mm).

The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.