阅读说明：本技术 一种鸡肉干及其制备方法 (Dried chicken and preparation method thereof ) 是由 王建国 李荣林 戴晶 夏巧云 于 2021-01-20 设计创作，主要内容包括：本发明公开了一种鸡肉干,该鸡肉干的配方按质量百分比计为：冷冻鸡小胸肉70％-90％、甘油5％-8％、山梨糖醇液体2-3、碳酸钙0.2％-0.8％、盐0.5％-0.7％、豌豆蛋白粉4％-5％、混合矿物质与维生素0.01％-0.05％、D-异抗坏血酸钠0.02％-0.04％、乙基麦芽酚0.003％-0.005％。本发明提高常规零食鸡肉干的成品率,使产品单位原料得到更高产量,并给产品调节均衡营养；从3.6公斤冻肉出1公斤成品,提高到2.5公斤冻肉出1公斤成品,提高效益30％。(The invention discloses dried chicken, which comprises the following components in percentage by mass: 70-90% of frozen chicken breast, 5-8% of glycerol, 2-3% of sorbitol liquid, 0.2-0.8% of calcium carbonate, 0.5-0.7% of salt, 4-5% of pea protein powder, 0.01-0.05% of mixed mineral and vitamin, 0.02-0.04% of D-sodium erythorbate and 0.003-0.005% of ethyl maltol. The invention improves the yield of the conventional snack dried chicken, enables unit raw materials of the product to obtain higher yield, and regulates balanced nutrition for the product; 1 kg of finished products are obtained from 3.6 kg of frozen meat, the yield is improved to 1 kg of finished products from 2.5 kg of frozen meat, and the benefit is improved by 30 percent.)

1. The dried chicken is characterized in that the formula of the dried chicken comprises the following components in percentage by mass: 70-90% of frozen chicken breast, 5-8% of glycerol, 2-3% of sorbitol liquid, 0.2-0.8% of calcium carbonate, 0.5-0.7% of salt, 4-5% of pea protein powder, 0.01-0.05% of mixed mineral and vitamin, 0.02-0.04% of D-sodium erythorbate and 0.003-0.005% of ethyl maltol.

2. The dried chicken according to claim 1, wherein: the pea protein powder is pea protein powder with the protein content not lower than 85%.

3. The dried chicken according to claim 1, wherein: the formula of the dried chicken comprises the following components in percentage by mass: 86.9887% of frozen chicken breast, 6.0409% of glycerol, 2.0056% of sorbitol liquid, 0.3625% of calcium carbonate, 0.5219% of salt, 4.0353% of pea protein powder, 0.0157% of mixed mineral and vitamin, 0.026% of D-sodium erythorbate and 0.0034% of ethyl maltol.

4. The dried chicken according to claim 1, wherein: the formula of the dried chicken comprises the following components in percentage by mass: 86.9887% of frozen chicken breast, 6.0309% of glycerol, 2.0356% of sorbitol liquid, 0.3625% of calcium carbonate, 0.5379% of salt, 3.9953% of pea protein powder, 0.0179% of mixed minerals and vitamins, 0.0268% of D-sodium erythorbate and 0.0044% of ethyl maltol.

5. The dried chicken according to claim 1, wherein: the formula of the dried chicken comprises the following components in percentage by mass: the formula of the dried chicken comprises the following components in percentage by mass: 85.9887% of frozen chicken breast, 6.9311% of glycerol, 2.1356% of sorbitol liquid, 0.3625% of calcium carbonate, 0.5379% of salt, 3.9953% of pea protein powder, 0.0175% of mixed minerals and vitamins, 0.0272% of D-sodium erythorbate and 0.0042% of ethyl maltol.

6. A method for preparing the dried chicken according to claim 1, which comprises the following steps:

s1, unfreezing the frozen chicken breast, and unfreezing the frozen chicken breast in a cold storage state until the central temperature of the chicken breast is 0-5 ℃;

s2, chicken pretreatment, namely draining the thawed chicken breast, and removing fat blocks and blood clots on the surface for later use;

s3, wrapping, kneading and mixing the materials by the vacuum rolling and kneading mixer, which comprises the following steps:

1) weighing ethyl maltol, dissolving the ethyl maltol in hot water at 70-80 ℃, and pouring the ethyl maltol into each pot of prepared water;

2) weighing sodium metabisulfite, and directly dissolving the sodium metabisulfite into prepared water;

3) weighing pea protein, calcium carbonate, glycerol, salt and other raw materials according to the proportion by weight, mixing the raw materials with water, grinding the mixture into thick liquid, and pouring auxiliary materials into a vacuum rolling and kneading machine after grinding the thick liquid;

4) pouring the thawed chicken into a wrapping and kneading machine, mixing with the slurry, vacuumizing for 0.08MPA, firstly reversing for 5 minutes, tumbling for 30-40 minutes in forward rotation, and adjusting the rotating speed and time according to the amount of the wrapping and kneading machine;

5) the wrapped and kneaded chicken is placed on a clean and smooth net sheet. In the laying process, the shape of the chicken is to be tidied, and the minced meat or the flying chicken is gathered to keep the complete shape of the chicken;

s5, drying, namely putting the product into a drying room, wherein the drying room is required to have good wet ventilation performance and easy temperature control, and uncontrollable jump temperature cannot occur;

and S6, inspecting and packaging, inspecting the dried chicken, and packaging after the dried chicken is inspected to be qualified to finish the preparation.

7. The method for preparing the dried chicken according to claim 6, wherein the method comprises the following steps: and step S1, when the frozen chicken breast is unfrozen, a fan is adopted to increase air flow and accelerate the unfreezing time.

8. The method for preparing the dried chicken according to claim 6, wherein the method comprises the following steps: in step S3, a stainless steel dissolution vessel was used to avoid the iron ion-containing solution in water from becoming red in the case of the p-ethyl maltol solvent.

9. The method for preparing the dried chicken according to claim 6, wherein the method comprises the following steps: in the placing process in the step S5, the chicken breast meat is pressed on the mesh, so that the meat is prevented from warping and deforming in the drying process.

Technical Field

The invention relates to the technical field of pet supplementary food, in particular to dried chicken, and further relates to a preparation method of the dried chicken.

Background

The pet supplementary food is a nutritional food specially provided for pets, is a high-grade animal food between human food and traditional livestock and poultry feed, and mainly has the function of providing basic nutritional substances required by life guarantee, growth and health of animal dogs. The dried chicken has the advantages of comprehensive nutrition, high digestibility, scientific formula, quality standard, convenience in feeding, capability of preventing certain diseases and the like, wherein the dried chicken is one of the most common pet supplementary foods, but the existing dried chicken has low yield, so that the dried chicken and the preparation method thereof are provided.

Disclosure of Invention

The invention aims to provide dried chicken, which can produce 1 kg of finished product from 2.5 kg of frozen chicken breast meat, and improve the benefit by 30% so as to solve the problems in the background art.

In order to achieve the purpose, the invention provides the following technical scheme:

the dried chicken is characterized in that the formula of the dried chicken comprises the following components in percentage by mass: 70-90% of frozen chicken breast, 5-8% of glycerol, 2-3% of sorbitol liquid, 0.2-0.8% of calcium carbonate, 0.5-0.7% of salt, 4-5% of pea protein powder, 0.01-0.05% of mixed mineral and vitamin, 0.02-0.04% of D-sodium erythorbate and 0.003-0.005% of ethyl maltol.

As a preferable scheme, the pea protein powder adopts pea protein powder with the protein content not lower than 85%.

As a preferable scheme, the formula of the dried chicken comprises the following components in percentage by mass: 86.9887% of frozen chicken breast, 6.0409% of glycerol, 2.0056% of sorbitol liquid, 0.3625% of calcium carbonate, 0.5219% of salt, 4.0353% of pea protein powder, 0.0157% of mixed mineral and vitamin, 0.026% of D-sodium erythorbate and 0.0034% of ethyl maltol.

As a preferable scheme, the formula of the dried chicken comprises the following components in percentage by mass: 86.9887% of frozen chicken breast, 6.0309% of glycerol, 2.0356% of sorbitol liquid, 0.3625% of calcium carbonate, 0.5379% of salt, 3.9953% of pea protein powder, 0.0179% of mixed minerals and vitamins, 0.0268% of D-sodium erythorbate and 0.0044% of ethyl maltol.

As a preferable scheme, the formula of the dried chicken comprises the following components in percentage by mass: the formula of the dried chicken comprises the following components in percentage by mass: 85.9887% of frozen chicken breast, 6.9311% of glycerol, 2.1356% of sorbitol liquid, 0.3625% of calcium carbonate, 0.5379% of salt, 3.9953% of pea protein powder, 0.0175% of mixed minerals and vitamins, 0.0272% of D-sodium erythorbate and 0.0042% of ethyl maltol.

A preparation method of dried chicken comprises the following steps:

s1, unfreezing the frozen chicken breast, and unfreezing the frozen chicken breast in a cold storage state until the central temperature of the chicken breast is 0-5 ℃;

s2, chicken pretreatment, namely draining the thawed chicken breast, and removing fat blocks and blood clots on the surface for later use;

s3, wrapping, kneading and mixing the materials by the vacuum rolling and kneading mixer, which comprises the following steps:

1) weighing ethyl maltol, dissolving the ethyl maltol in hot water at 70-80 ℃, and pouring the ethyl maltol into each pot of prepared water;

2) weighing sodium metabisulfite, and directly dissolving the sodium metabisulfite into prepared water;

3) weighing pea protein, calcium carbonate, glycerol, salt and other raw materials according to the proportion by weight, mixing the raw materials with water, grinding the mixture into thick liquid, and pouring auxiliary materials into a vacuum rolling and kneading machine after grinding the thick liquid;

4) pouring the thawed chicken into a wrapping and kneading machine, mixing with the slurry, vacuumizing for 0.08MPA, firstly reversing for 5 minutes, tumbling for 30-40 minutes in forward rotation, and adjusting the rotating speed and time according to the amount of the wrapping and kneading machine;

5) the wrapped and kneaded chicken is placed on a clean and smooth net sheet. In the laying process, the shape of the chicken is to be tidied, and the minced meat or the flying chicken is gathered to keep the complete shape of the chicken;

s5, drying, namely putting the product into a drying room, wherein the drying room is required to have good wet ventilation performance and easy temperature control, and uncontrollable jump temperature cannot occur;

and S6, inspecting and packaging, inspecting the dried chicken, and packaging after the dried chicken is inspected to be qualified to finish the preparation.

As a preferable scheme, in the step S1, when the frozen chicken breast is thawed, a fan is used to increase air flow and accelerate the thawing time;

preferably, in step S3, a stainless steel dissolution vessel is used to avoid the solution containing iron ions in water from turning red in the case of the p-ethyl maltol solvent.

Preferably, the chicken breast is pressed on the mesh during the placing process in the step S5, so as to prevent the edge warping and deformation of the chicken during the drying process.

Due to the adoption of the technology, the invention has the beneficial effects that:

the invention improves the yield of the conventional snack dried chicken, enables unit raw materials of the product to obtain higher yield, and regulates balanced nutrition for the product; 1 kg of finished products are obtained from 3.6 kg of frozen meat, the yield is improved to 1 kg of finished products from 2.5 kg of frozen meat, and the benefit is improved by 30 percent.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions of the embodiments of the present invention will be clearly and completely described below, and it is apparent that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention. Thus, the following detailed description of embodiments of the invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.

Example 1

The invention provides dried chicken, which comprises the following components in percentage by mass: 86.9887% of frozen chicken breast, 6.0409% of glycerol, 2.0056% of sorbitol liquid, 0.3625% of calcium carbonate, 0.5219% of salt, 4.0353% of pea protein powder, 0.0157% of mixed mineral and vitamin, 0.026% of D-sodium erythorbate and 0.0034% of ethyl maltol.

Wherein, the pea protein powder adopts pea protein powder with the protein content not less than 85 percent.

A preparation method of dried chicken comprises the following steps:

s1, unfreezing the frozen chicken breast, and unfreezing the frozen chicken breast in a cold storage state until the central temperature of the chicken breast is 0-5 ℃;

s2, chicken pretreatment, namely draining the thawed chicken breast, and removing fat blocks and blood clots on the surface for later use;

s3, wrapping, kneading and mixing the materials by the vacuum rolling and kneading mixer, which comprises the following steps:

1) weighing ethyl maltol, dissolving the ethyl maltol in hot water at 70-80 ℃, and pouring the ethyl maltol into each pot of prepared water;

2) weighing sodium metabisulfite, and directly dissolving the sodium metabisulfite into prepared water;

3) weighing pea protein, calcium carbonate, glycerol, salt and other raw materials according to the proportion by weight, mixing the raw materials with water, grinding the mixture into thick liquid, and pouring auxiliary materials into a vacuum rolling and kneading machine after grinding the thick liquid;

4) pouring the thawed chicken into a wrapping and kneading machine, mixing with the slurry, vacuumizing for 0.08MPA, firstly reversing for 5 minutes, tumbling for 30-40 minutes in forward rotation, and adjusting the rotating speed and time according to the amount of the wrapping and kneading machine;

5) the wrapped and kneaded chicken is placed on a clean and smooth net sheet. In the laying process, the shape of the chicken is to be tidied, and the minced meat or the flying chicken is gathered to keep the complete shape of the chicken;

s5, drying, namely putting the product into a drying room, wherein the drying room is required to have good wet ventilation performance and easy temperature control, and uncontrollable jump temperature cannot occur;

the chicken breast meat is low in toughness and easy to break in the rolling process, so that the rolling time and the rotating speed are controlled in the rolling process, the chicken texture is dispersed, and the chicken is broken less. If the chicken is broken, the shape of the chicken needs to be finished in the process of drying the swing net piece so as to form a complete chicken breast jerky shape, and the broken chicken can be spliced together for drying;

and S6, inspecting and packaging, inspecting the dried chicken, and packaging after the dried chicken is inspected to be qualified to finish the preparation.

When the frozen chicken breast is unfrozen in the step S1, increasing air flow by using a fan to accelerate unfreezing time;

in step S3, a stainless steel dissolution vessel was used to avoid reddening of the solution containing iron ions in water in the case of the p-ethyl maltol solvent.

In the placing process in the step S5, the chicken breast meat is pressed on the mesh to prevent the meat from warping and deforming in the drying process.

The product detection indexes in the preparation method are as follows:

1. pathogenic bacteria and salmonella cannot be detected, and escherichia coli is negative; melamine and cyanuric acid cannot be detected;

2. mould <10cfu/g, enterobacteriaceae negative <30MPN/25 g; the total number of bacteria is less than 3000 cfu/g;

3. the water content is 12.0-14.0%, and the water activity is below 0.70;

4. other standards are in accordance with the Wolma dried chicken assay standard.

In the preparation method, if the chicken is broken when being wrapped and kneaded in the kneading and stirring material in the vacuum rolling and kneading stirrer, the shape of the chicken needs to be finished in the process of swinging and drying the net piece to form a complete chicken breast jerky shape, and the broken chicken can be spliced and dried.

Wherein, the D-sodium erythorbate adopts glucose as raw material, inoculates the fluorogenic bacillus of pseudomonas, ferments by ventilation to obtain alpha-ketogluconate calcium, and adds methanol and a small amount of sulfuric acid for esterification after acidification and calcium removal to obtain solid methyl gluconate. Dissolving ester in methanol, adding metal sodium, heating the mixture to generate sodium erythorbate precipitate, separating, and refining to obtain D-sodium erythorbate which is an important antioxidant preservative in the food industry, can maintain the color and luster and natural flavor of food, prolongs the shelf life, and has no toxic or side effect at present;

the preparation process of the pea protein powder comprises the following specific steps:

soaking the peas with the impurities removed in water for 12-24 hours, then rinsing the peas clean with clear water, grinding the peas into thick liquid by using a grinding wheel mill, and repeatedly grinding the bean dregs for 3 times; centrifuging the slurry at 1500r/min for 3min to remove residue, adjusting pH of the supernatant to about 4.4 with acid to precipitate protein, centrifuging to remove supernatant, adjusting pH of the acid-precipitated protein to about 7.0 with alkali to dissolve protein, homogenizing, and spray drying to obtain pea protein powder;

the emulsibility and the emulsion stability of the pea protein powder prepared by the steps are enhanced along with the increase of the concentration of the protein liquid; the emulsifying property and the emulsifying stability of the pea protein powder are minimum at the pH of 4, and are enhanced along with the increase of the pH;

wherein, in the processing process, the ethyl maltol can react with amino acid in meat, thereby obviously increasing the meat flavor of the product, enhancing the meat flavor to the maximum extent and having the characteristic of generating different effects when reacting with different meat; the ethyl maltol has different cotton candy tastes at high concentration, has a sweet fragrance after being heated, has a fruity smell, has high solubility, can be sublimated at a low temperature, and has the characteristic of fragrance increasing.

Example 2

The formula of the dried chicken comprises the following components in percentage by mass: 86.9887% of frozen chicken breast, 6.0309% of glycerol, 2.0356% of sorbitol liquid, 0.3625% of calcium carbonate, 0.5379% of salt, 3.9953% of pea protein powder, 0.0179% of mixed minerals and vitamins, 0.0268% of D-sodium erythorbate and 0.0044% of ethyl maltol.

Example 3

The formula of the dried chicken comprises the following components in percentage by mass: the formula of the dried chicken comprises the following components in percentage by mass: 85.9887% of frozen chicken breast, 6.9311% of glycerol, 2.1356% of sorbitol liquid, 0.3625% of calcium carbonate, 0.5379% of salt, 3.9953% of pea protein powder, 0.0175% of mixed minerals and vitamins, 0.0272% of D-sodium erythorbate and 0.0042% of ethyl maltol.

The specific formulation data for three sets of examples of the invention are given in the following table:

	example 1	Example 2	Example 3
				Frozen chicken breast	86.9887％	86.9887％	85.9887％
Glycerol	6.0309％	6.0309％	6.9311％
				Sorbitol liquid	2.0356％	2.0356％	2.1356％
Calcium carbonate	0.3625％	0.3625％	0.3625％
				Salt (salt)	0.5379％	0.5379％	0.5379％
Pea protein powder	3.9953％	3.9953％	3.9953％
				Mixing minerals with vitamins	0.0179％	0.0179％	0.0175％
D-Isoascorbic acid sodium salt	0.0268％	0.0268％	0.0272％
				Ethyl maltol	0.0044％	0.0044％	0.0042％

In conclusion, the invention improves the yield of the conventional snack dried chicken, enables unit raw materials of the product to obtain higher yield, and regulates balanced nutrition for the product; 1 kg of finished products are obtained from 3.6 kg of frozen meat, the yield is improved to 1 kg of finished products from 2.5 kg of frozen meat, and the benefit is improved by 30%;

by adopting the sorbitol liquid as a food stabilizer in the formula of the dried chicken, the metabolism of the sorbitol liquid is irrelevant to glucokinase, and the activity of fructokinase is irrelevant to insulin and is not regulated by insulin, so that the fluctuation of the blood sugar level is avoided, and the generation of acidic substances on the surfaces of teeth is less, the reduction is less and the decayed teeth are avoided after the absorption;

after the chicken jerky is added with ethyl maltol, the ethyl maltol performs a complexing reaction with iron ions in the myoglobin, thereby preventing the myoglobin from being degraded into an iron-free porphyrin-globulin complex; since the globulin complex is easy to be further decomposed in a general state, half of the product is porphyrin with light green color, thereby affecting the flavor and quality of the poultry meat product. The existence of ethyl maltol can prevent the degradation of myoglobin, or can make canned cooked meat be pink without adding nitrite, and the ethyl maltol also can remove the foreign taste of raw materials, can retain long-term fragrant flavor, and can make the meat quality and meat taste of frozen meat not good as fresh meat, and after adding ethyl maltol, can maximally reduce difference of two flavors.

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.

It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.