Chicken stick seasoning and chicken stick processing method

文档序号：454282 发布日期：2021-12-31 浏览：5次中文

阅读说明：本技术 一种棒棒鸡调味料及棒棒鸡加工方法 (Chicken stick seasoning and chicken stick processing method ) 是由余佳婧柴杨陈燕于 2021-10-12 设计创作，主要内容包括：本申请涉及鸡肉加工技术领域,具体公开了一种棒棒鸡调味料及棒棒鸡加工方法。本申请的棒棒鸡调味料,主要由如下原料制成：腌肉料、鸡蛋液、杏仁酱、薄荷粉、赤小豆、白砂糖、白萝卜提取物、香菇浓缩汁、白醋、香糟卤、老抽、料酒、盐、花椒、辣椒酱、风味增强剂；本申请的棒棒鸡加工方法,包括如下步骤：(1)预煮鸡肉；(2)调味料制备；(3)鸡肉腌制：将腌肉料、盐加入到步骤(1)得到的鸡肉中腌制；(4)拌料：将步骤(2)中的调味料、步骤(3)得到的鸡肉、脱乙酰壳聚糖混合,即得。本申请的调味料在鸡肉中的渗透性更佳,得到的棒棒鸡口感较佳。(The application relates to the technical field of chicken processing, and particularly discloses a chicken stick seasoning and a chicken stick processing method. The utility model provides a stick chicken seasoning mainly is made by following raw materials: the seasoning comprises meat pickling materials, egg liquid, almond paste, mint powder, phaseolus calcaratus, white granulated sugar, white radish extract, mushroom concentrated juice, white vinegar, vinasse marinating, dark soy sauce, cooking wine, salt, pepper, chili sauce and a flavor enhancer; the processing method of the chicken with the stick comprises the following steps: (1) pre-cooking chicken; (2) preparing seasonings; (3) pickling chicken: adding a meat curing material and salt into the chicken obtained in the step (1) for curing; (4) mixing materials: and (3) mixing the seasoning in the step (2), the chicken obtained in the step (3) and chitosan to obtain the chicken sauce. The seasoning has better permeability in chicken, and the obtained chicken stick has better mouth feel.)

1. The seasoning for the chicken stick is characterized by being mainly prepared from the following raw materials in parts by weight: 20-30 parts of meat pickling materials, 2-3 parts of egg liquid, 1-2 parts of almond paste, 1-2 parts of mint powder, 5-10 parts of phaseolus calcaratus, 2-3 parts of white granulated sugar, 3-5 parts of white radish extract, 5-10 parts of mushroom concentrated juice, 2-3 parts of white vinegar, 2-3 parts of vinasse brine, 2-3 parts of dark soy sauce, 1-2 parts of cooking wine, 3-5 parts of salt, 10-20 parts of pepper, 50-60 parts of chili sauce and 20-30 parts of flavor enhancer, wherein the flavor enhancer is at least two of pectin, hydrolyzed animal protein and chicken delicious peptide.

2. The chicken bouillon seasoning of claim 1, wherein: the mass ratio of the salted meat material, the flavor enhancer and the chilli sauce is (24-28): (21-26): (53-57).

3. The chicken bouillon seasoning of claim 1, wherein: the flavor enhancer is composed of at least one of pectin and hydrolyzed animal protein and chicken delicious peptide according to the mass ratio of (8-12) to (3-5).

4. The chicken bouillon seasoning of claim 3, wherein: the flavor enhancer consists of pectin, hydrolyzed animal protein and chicken delicious peptide in the mass ratio of (3-5) to (5-6) to (3-4).

5. The chicken bouillon seasoning of claim 1, wherein: the chili sauce is any one of spicy sauce, minced garlic chili sauce and fresh chili sauce.

6. The chicken bouillon seasoning of claim 1, wherein: the vinasse halogen is coated by using a microcapsule technology.

7. The chicken bouillon seasoning of claim 1, wherein: 2-3 parts by weight of agaric powder is also added into the raw materials.

8. A processing method of a chicken with sticks is characterized by comprising the following steps: the method comprises the following steps:

(1) pre-cooking chicken;

(2) preparing seasonings: adopting the chicken stick seasoning of any one of claims 1 to 7, mixing and stirring egg liquid, almond paste, mint powder, red bean, white granulated sugar, white radish extract, mushroom concentrated juice, white vinegar, vinasse brine, dark soy sauce, cooking wine, pepper, chili sauce and flavor enhancer uniformly to obtain a mixture, and adding the edible fungus powder if needed in the current step;

(3) pickling chicken: adding a meat pickling material and salt into the chicken obtained in the step (1), rolling and kneading for pickling for 3-5 h;

9. The method for processing a chicken with a stick according to claim 8, wherein the method comprises the following steps: the power of the ultrasonic wave in the step (4) is 50-70 w.

10. The method for processing a chicken with a stick according to claim 9, wherein the method comprises the following steps: the rolling and pickling in the step (3) is vacuum rolling and kneading, and the vacuum degree of rolling and kneading is 0.05-0.07 MPa.

Technical Field

The application relates to the technical field of chicken processing, in particular to a chicken stick seasoning and a chicken stick processing method.

Background

The chicken with the stick is marked by meat with bone, tenderness, spicy and hot, is a famous Sichuan style preserved vegetable, and has the functions of activating yang, detoxifying, sweating, protein enrichment and the like.

After chicken is boiled and cut into shreds, salt, light soy sauce, sugar, vinasse bittern, aromatic vinegar, monosodium glutamate, chili oil, sesame paste, cooked sesame and a spoon of cold soup of boiled chicken are mixed into juice which is poured on the chicken shreds to be eaten, so that the chicken shreds are simple and have rich taste. When the chicken with the stick is added with the seasoning, the chicken muscle can be beaten loose, so that the seasoning is easy to taste, and the chicken with the stick is labor-saving to chew when eating. Due to the soaking of the seasoning, the chicken eaten in the mouth has good taste and is good in tingling, spicy, fresh, fragrant and sweet.

The Chinese patent with application publication number CN105192654A discloses a chicken stick seasoning, which comprises the following raw materials: chili oil, chili sauce, soy sauce, chicken essence, green pepper, white vinegar, sesame, water starch, cooking wine, white granulated sugar, rape leaf powder and spice, and the seasoning for the chicken stick can make the chicken stick have better taste.

In view of the above-mentioned related art, the inventors considered that the taste of the lollipop chicken was not good.

Disclosure of Invention

In order to enable the taste of the chicken to be better, the application provides the chicken flavoring and the processing method thereof.

In a first aspect, the application provides a chicken stick seasoning, which adopts the following technical scheme:

a chicken stick seasoning is mainly prepared from the following raw materials in parts by weight: 20-30 parts of meat pickling materials, 2-3 parts of egg liquid, 1-2 parts of almond paste, 1-2 parts of mint powder, 5-10 parts of phaseolus calcaratus, 2-3 parts of white granulated sugar, 3-5 parts of white radish extract, 5-10 parts of mushroom concentrated juice, 2-3 parts of white vinegar, 2-3 parts of vinasse brine, 2-3 parts of dark soy sauce, 1-2 parts of cooking wine, 3-5 parts of salt, 10-20 parts of pepper, 50-60 parts of chili sauce and 20-30 parts of flavor enhancer, wherein the flavor enhancer is at least two of pectin, hydrolyzed animal protein and chicken delicious peptide.

By adopting the technical scheme, the egg liquid, the mint powder, the red bean and the mushroom concentrated juice are added into the chicken stick seasoning, so that the chicken stick seasoning is more nutritional on the premise of not influencing the taste of the chicken stick, and can relieve the stimulation of chili sauce to the stomach; the seasoning contains salt which can enter a chicken surface layer, water can enter the chicken surface layer in order to maintain electrolyte balance, and the added flavor enhancer has hydrophilic groups, so the salt can enter the chicken surface layer along with water, and simultaneously the flavor enhancer can react with white vinegar, cooking wine and the like in the seasoning; the addition of the meat curing material can further increase the mouthfeel of the chicken, and simultaneously, the flavor enhancing agent and the chicken cooperate to improve the mouthfeel of the chicken.

Preferably, the mass ratio of the salted meat material, the flavor enhancer and the chilli sauce is (24-28): (21-26): (53-57).

By adopting the technical scheme, the mass ratio of the marinated meat material, the flavor enhancer and the chili sauce is optimized, so that the proportion collocation of the components is more reasonable, the marinated meat material is used for preliminarily increasing the taste of chicken, the chili sauce is used for further increasing the pungency of the chicken, the addition of the flavor enhancer is used for further enhancing the penetration effect of the flavor of the seasoning in the chicken, the taste of the chicken is further improved, the proportion of the three is adjusted, the obtained chicken is tasty, and the taste is better.

Preferably, the flavor enhancer consists of at least one of pectin and hydrolyzed animal protein and chicken delicious peptide in a mass ratio of (8-12) to (3-5).

By adopting the technical scheme, the pectin is renewable, has various biological activities and functional health care effects, and also has the effect of a flavor enhancing synergist, so that the flavor of chicken can be improved, the hydrolyzed animal protein has the effects of enhancing freshness and enhancing flavor, the amino acid content in the hydrolyzed animal protein is higher, the chicken flavor peptide can enhance the taste of chicken through the buffering effect of the chicken flavor peptide, and at least one of the pectin and the hydrolyzed animal protein has a synergistic effect with the chicken flavor peptide, so that the influence of the hydrolyzed animal protein additive on a human body is reduced, and the health degree of people is improved.

Preferably, the flavor enhancer consists of pectin, hydrolyzed animal protein and chicken delicious peptide in a mass ratio of (3-5) to (5-6) to (3-4).

By adopting the technical scheme, the proportion of each component of the flavor enhancer is optimized, so that the proportion of the components is more reasonable, the flavor enhancing effect of the flavor enhancer in chicken is fully exerted, and the chicken has better taste and is tasty.

Preferably, the chilli sauce is any one of hot spicy sauce, minced garlic chilli sauce and fresh chilli sauce.

By adopting the technical scheme, the hot and spicy sauce contains the hot pepper and the pepper, is rich in hot and spicy flavor and rich in nutrition, and can promote appetite; the garlic chili sauce is a sauce product which takes chili and garlic as main raw materials, is rich in various vitamins, and can reduce blood pressure and blood fat and improve the immune function of a human body; the fresh pepper sauce is rich in vitamins and delicious in taste, and can improve the pungency of chicken and the mouthfeel of the chicken.

Preferably, the spent brine is coated using a microencapsulation technique.

Preferably, the coating technology of the fragrant vinasse bittern comprises the following steps: dissolving the soybean protein isolate and the maltodextrin in deionized water according to the mass ratio of 1:1, and heating and stirring in a water bath at 60 ℃ until the soybean protein isolate and the maltodextrin are fully dissolved. Adding monoglyceride and sucrose ester, stirring, adding distiller's grains bittern, homogenizing for 5min, and spray drying. Wherein, the mass ratio of the monoglyceride, the sucrose ester and the aromatic grain brine is 1:1:10, the mass ratio of the isolated soy protein and the aromatic grain brine is 1:5, a spray dryer is used for spray drying, and the process parameters are as follows: the air inlet temperature is 140 ℃, the atomization pressure is 1.05bar, the liquid inlet speed is 9ml/min, and the air inlet air quantity is 35m³/h。

By adopting the technical scheme, the vinasse halogen can increase the fragrance of chicken in the seasoning, the vinasse halogen contains ethanol, the fragrance becomes light after the vinasse halogen is placed for a period of time, and the volatility of the fragrance is reduced after the vinasse halogen is treated by the microcapsule technology, so that the taste of the chicken is better, and the sensory quality of the chicken is improved.

Preferably, 2-3 parts by weight of agaric powder is also added into the raw materials.

Preferably, the agaric powder is fresh agaric powder.

By adopting the technical scheme, the agaric has the effects of reducing blood fat, tonifying qi, nourishing the stomach and losing weight, the taste of the chicken with the stick can be improved, and when the agaric is added into the chicken with the stick seasoning, the effects of preventing and treating various diseases can be achieved, so that the chicken with the stick is more nutritious to eat.

Preferably, 5-8 parts by weight of buffering agent is added into the chicken flavoring, the buffering agent is at least two of sodium caseinate, perillyl alcohol and citric acid, and the buffering agent is composed of sodium caseinate, perillyl alcohol and citric acid according to the mass ratio of (3-5) to (2-4) to (1-3).

In a second aspect, the application provides a method for processing a chicken with a stick, which adopts the following technical scheme:

a processing method of a chicken with sticks comprises the following steps:

(1) pre-cooking chicken;

(3) pickling chicken: adding a meat pickling material and salt into the chicken obtained in the step (1), rolling and kneading for pickling for 3-5 h;

Preferably, in the step (1), the chicken is boiled in boiling water for 20min, and then the chicken is hammered with a small stick to loosen the meat quality.

Preferably, the mass ratio of the meat curing material, the salt and the chicken in the step (3) is 5:2: 93.

Preferably, the ultrasonic treatment time in the step (4) is 105-115min, the frequency is 40kHz, and the mass ratio of the mixture, the chicken and the chitosan is 5:93: 2.

By adopting the technical scheme, the chicken is treated by ultrasonic waves, the cavitation effect of the ultrasonic waves can effectively promote the permeation and diffusion of various components in the seasoning in the chicken, the tenderness of the chicken is obviously improved, the content of free amino acids is obviously increased, the material mixing time of the chicken is shortened, and the chitosan can further promote the absorption of the chicken on various components of the seasoning under the action of the ultrasonic waves, so that the taste of the chicken is improved.

Preferably, the power of the ultrasonic wave in the step (4) is 50-70 w.

By adopting the technical scheme, along with the gradual increase of the ultrasonic power, the microstructure of the muscle tissue in the chicken is changed, so that the muscle fiber is broken, the tenderness of the chicken is improved, meanwhile, the permeability of the seasoning in the chicken is improved, and the taste of the chicken is better.

Preferably, the rolling and pickling in the step (3) is vacuum rolling, and the vacuum degree of rolling is 0.05-0.07 MPa.

By adopting the technical scheme, in the vacuum tumbling process, the chicken is acted by mechanical force, so that the chicken tissue is changed, the muscle fiber gap is increased, the absorption and distribution of the seasoning by the chicken are promoted, and meanwhile, when the tumbling vacuum degree is 0.05-0.07MPa, the absorption rate of the seasoning by the chicken is better, so that the chicken taste can be further improved.

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

1. according to the chicken flavoring, the flavor enhancer and the salted meat material are added, and the flavor enhancer and the salted meat material are matched with each other and have a synergistic effect, so that the chicken is better in taste.

2. According to the processing method of the chicken stick, the chicken is pickled firstly, and then the mixed seasoning is mixed with the pickled chicken under the action of ultrasonic waves, so that the chicken and the seasoning are mixed more fully, and the sensory evaluation of the chicken is further improved.

Detailed Description

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

Optionally, the meat pickling material is commercially available, and the manufacturer is Dalian food machinery Co.

Optionally, the factory of the fragrant vinasse bittern is Shanghai Hongle food Co.

Optionally, the mint powder manufacturer is Shaanxi Saiyang powder technology Limited, and the product number is SY-SD 019.

Optionally, the white radish extract is produced by the supplier of the bioscience and technology of Xian Rui Ming, with the product number RY.

Optionally, the plant of the mushroom concentrated juice is Guangdong Yuexi edible fungus technology limited company.

Optionally, the chitosan manufacturer is Jiangsu Rui Duoduo bioengineering Co., Ltd, and the particle size is 100 mesh.

Optionally, the pectin manufacturer is Shenzhen Lefu Biotech limited, and the catalog number is LEFU 00223.

Optionally, the hydrolyzed animal protein is produced by Oufu Biotech, Inc., Jiangsu, under the designation sd-002.

Optionally, the chicken delicious peptide manufacturer is Huaqi biotech GmbH of Guangzhou city.

Optionally, the manufacturer of the sodium caseinate is Henan Fenlu food additive Co.

Optionally, the perillyl alcohol is Shanxi Chengni Biotechnology GmbH, with a product number of TZC-001053.

Examples

Example 1

The utility model provides a stick chicken seasoning is made by the raw materials of following weight: 20kg of meat pickling materials, 2kg of egg liquid, 1kg of almond paste, 1kg of mint powder, 5kg of phaseolus calcaratus, 2kg of white granulated sugar, 3kg of white radish extract, 5kg of mushroom concentrated juice, 2kg of white vinegar, 2kg of aromatic vinasse brine, 2kg of dark soy sauce, 1kg of cooking wine, 3kg of salt, 10kg of pepper, 50kg of chili sauce and 20kg of flavor enhancer, wherein the meat pickling materials are commercially available, the chili sauce is fresh chili sauce, and the flavor enhancer is composed of pectin and hydrolyzed animal protein according to a mass ratio of 8: 3.

The processing method of the chicken with the stick comprises the following steps:

(1) pre-cooking: boiling chicken in boiling water for 20min, and lightly hammering chicken with small stick to loosen meat quality;

(2) preparing seasonings: mixing egg liquid, almond paste, mint powder, red bean, white granulated sugar, white radish extract, mushroom concentrated juice, white vinegar, vinasse marinade, dark soy sauce, cooking wine, pepper, chili sauce and a flavor enhancer, and stirring uniformly to obtain a mixture;

(3) pickling chicken: adding a meat curing material and salt into the chicken obtained in the step (1), rolling and kneading for curing for 3 hours in vacuum, wherein the rolling and kneading vacuum degree is 0.05MPa, and the mass ratio of the meat curing material to the salt to the chicken is 5:2: 93;

(4) mixing materials: and (3) mixing the mixture obtained in the step (2), the chicken obtained in the step (3) and chitosan, and treating by using ultrasonic waves at the same time to obtain the chicken feed additive. Wherein the power of the ultrasonic wave is 50W, the processing time is 105min, the frequency is 40KHz, and the mass ratio of the mixture, the chicken and the chitosan is 5:93: 2.

Examples 2 to 6

Examples 2 to 6 each provide a chicken flavoring with different raw material component ratios, and the raw material components of the chicken flavoring for each example are shown in table 1, and the unit of the raw material ratio is kg.

Table 1 examples 2-6 proportions of ingredients of a chicken flavoring

The lollipop chicken sauces of examples 2-6 differ from example 1 in that: the raw materials have different component ratios, and the rest is completely the same as the example 1.

The processing method of the lollipop chicken of the examples 2-6 is completely the same as that of the example 1.

Example 7

The present embodiment is different from embodiment 3 in that: the flavor enhancer consists of pectin and chicken delicious peptide according to the mass ratio of 8:3, and the rest is completely the same as the example 3.