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CN-122004412-A - Processing method for improving tenderness of braised chicken by utilizing composite enzymolysis technology

CN122004412ACN 122004412 ACN122004412 ACN 122004412ACN-122004412-A

Abstract

The invention provides a processing method for improving tenderness of braised chicken by utilizing a composite enzymolysis technology. The method comprises the steps of taking healthy chickens, slaughtering, dehairing, removing viscera, cleaning, immersing in natural pickling liquid containing plant active components, immersing in the natural pickling liquid, draining, placing in a constant-temperature enzymolysis tank, adding composite enzymolysis liquid, tenderizing at constant temperature under the conditions of 38-42 ℃ and 20-30 r/min, heating to 75-80 ℃ and preserving heat for 8-10 min, flushing with ice water, draining, immersing in traditional marinade containing plant flavor fusion components, marinating at 85-90 ℃, and cooling to room temperature to obtain the finished product. Through the synergy of tenderization, flavor enrichment, water locking, corrosion prevention and freshness preservation in the braised chicken processing process, a systematic braised chicken quality improvement technology system is constructed from four core layers of microstructure optimization, flavor substance metabolism conversion, water retention mechanism reinforcement and microorganism growth inhibition, and the comprehensive effects of tender and juicy meat, rich and mellow flavor, bright and attractive color and remarkably enhanced storage stability are achieved.

Inventors

  • LI YUJIN
  • LIU ZHIPENG
  • ZHANG HUIQIN
  • LIU QUANSHENG
  • LI YUE
  • MAO JIANMIN
  • WANG XIAOYU
  • WANG ZHENGBIAO
  • ZHANG XINYUAN

Assignees

  • 德州乡盛食品有限公司

Dates

Publication Date
20260512
Application Date
20260126

Claims (10)

  1. 1. The processing method for improving tenderness of braised chicken by utilizing the composite enzymolysis technology is characterized by comprising the following steps of: s1, taking healthy chickens, slaughtering, dehairing, removing viscera, cleaning, immersing in natural pickling liquid containing plant activating components for 1-2 hours, and draining surface moisture; S2, placing the mixture into a constant-temperature enzymolysis tank, adding composite enzymolysis liquid, closing a tank door, tenderizing at a constant temperature of 38-42 ℃ for 40-60 min, and stirring at 20-30 r/min; S3, after tenderization is completed, the temperature in the tank is raised to 75-80 ℃, the temperature is kept for 8-10 min, the chickens are fished out, the surface of the chickens is washed by ice water with the temperature of 0-4 ℃ to leave compound enzymolysis liquid, and water is drained; S4, immersing the mixture in the traditional marinade containing the plant flavor fusion component, and marinating at 85-90 ℃ for 40-50 min; S5, fishing out the marinade after marinating is completed, and cooling to room temperature to obtain the braised chicken product with high tenderness and enhanced flavor.
  2. 2. The processing method for improving tenderness of braised chicken by utilizing a composite enzymolysis technology is characterized in that the natural pickling liquid in S1 is composed of, by weight, 2-3 parts of table salt, 1-1.5 parts of white granulated sugar, 2-3 parts of ginger juice, 3-4 parts of green onion juice, 0.5-1 part of plant activating components and 90-95 parts of ice water, wherein the plant activating components are natural extracting liquid obtained by squeezing and filtering kiwi fruit pulp.
  3. 3. The processing method for improving tenderness of braised chicken by using a composite enzymolysis technology according to claim 1, wherein the mass ratio of the composite enzymolysis liquid to the chicken in S2 is 1 (8-10).
  4. 4. The processing method for improving tenderness of braised chicken by using a composite enzymolysis technology according to claim 1, wherein the preparation method of the composite enzymolysis liquid in S2 is as follows: S21, preparing a probiotic fermentation liquid, namely mixing lactobacillus plantarum and pediococcus pentosaceus according to a thallus weight ratio of 2:1, inoculating the mixture into a sterile skim milk culture medium containing a plant regulation and control precursor component, and fermenting at a constant temperature of 37 ℃ for 12-16 hours to obtain the probiotic fermentation liquid with the viable count of not less than 10 9 CFU/mL; s22, preparing a compound enzyme energy supplementing liquid, namely adding collagen specific enzyme and neutral protease into sterile water, stirring and dissolving to obtain the compound enzyme energy supplementing liquid with the enzyme activity of 500-800U/mL; S23, preparing a natural regulating liquid, namely taking fresh pineapple peels, drying at a low temperature, crushing, leaching for 2-3 hours with warm water at 30-40 ℃, filtering, centrifuging for 10 minutes at 4 ℃ and 5000r/min to remove impurities, and adding 0.05-0.1 g/100mL of vitamin C to obtain a natural plant regulating liquid; s24, blending a synergistic system, namely mixing the probiotic fermentation liquor, the compound enzyme energy supplementing liquor and the natural regulating liquor, adding 0.1-0.2 g/100mL of natural honey as a stabilizer, and uniformly stirring to obtain the compound enzymolysis liquor.
  5. 5. The processing method for improving tenderness of braised chicken by using a composite enzymolysis technology according to claim 4, wherein the plant control precursor component in S21 is pineapple peel crude extract, and the addition amount is 0.2-0.3 g/100mL.
  6. 6. The processing method for improving tenderness of braised chicken by using a composite enzymolysis technology according to claim 4, wherein the mass ratio of the collagen specific enzyme to the neutral protease in S22 is (0.3-0.5): (0.8-1.2).
  7. 7. The processing method for improving the tenderness of braised chicken by utilizing the composite enzymolysis technology according to claim 4, wherein the volume ratio of the probiotics fermentation liquid, the composite enzyme energy supplementing liquid and the natural regulating liquid in the step S24 is 5 (0.8-1.2) (0.4-0.6).
  8. 8. The processing method for improving tenderness of braised chicken by using a composite enzymolysis technology according to claim 1, wherein the plant flavor fusion component in S4 is a concentrated solution of extract of kiwi fruits and pineapple peels, and the concentrated solution is subjected to 45-50 ℃ concentration to remove excessive water.
  9. 9. The processing method for improving tenderness of braised chicken by utilizing a composite enzymolysis technology according to claim 1, wherein the traditional marinade in S4 comprises, by weight, 100 parts of clear water, 3-4 parts of salt, 2-3 parts of white granulated sugar, 5-6 parts of soy sauce, 0.5-0.8 part of star anise, 0.3-0.5 part of cinnamon, 0.1-0.2 part of bay leaves, 0.2-0.3 part of peppers, 2-3 parts of ginger, 3-4 parts of green Chinese onion and 2-3 parts of cooking wine.
  10. 10. Braised chicken prepared by the processing method according to any one of claims 1-9.

Description

Processing method for improving tenderness of braised chicken by utilizing composite enzymolysis technology Technical Field The invention relates to the technical field of food processing, in particular to a processing method for improving tenderness of braised chicken by utilizing a composite enzymolysis technology. Background The braised chicken is taken as the treasure of the traditional meat product in China, the quality of the skin crisp and tender and mellow bone entering is dependent on a precise processing technology, but the prior art always faces core pain points, namely, the high-quality native chicken has thick muscle fiber and compact connective tissue, conventional enzymolysis only can act on the surface layer and tenderize unevenly, enzymolysis and flavor improvement are difficult to take account of each other, exogenous enzyme is added to easily remain 'enzyme flavor', the traditional flavor is destroyed, and the prior art depends on complex equipment or chemical additives, has high production cost and does not meet the requirements of natural and healthy consumers. The prior art has the advantages that the tenderization effect can be improved by the aid of immobilized enzymolysis, ultrasonic assistance, single fermentation enzymolysis and the like, but a core short plate still exists, the single fermentation enzymolysis efficiency is limited, deep tenderization of high-quality native chickens is difficult to achieve, the tenderization effect is poor due to the fact that the addition amount of exogenous enzyme is too high, accurate regulation and control of the enzymolysis degree are difficult, the natural regulation and control means and the whole process collaborative design are lacked, the existing plant extracts are mostly added singly, the technological depth of pickling, fermentation and the like is not fused, and tenderization efficiency, flavor level and quality stability cannot be considered. In view of the defects in the prior art, development of a method capable of realizing precise control, tenderization and synchronous optimization of flavor in an enzymolysis process becomes a key for technology upgrading in the braised chicken industry. Disclosure of Invention Aiming at the technical problems, the invention aims to provide a processing method for improving the tenderness of braised chicken by utilizing a composite enzymolysis technology, and a systematic braised chicken quality improving technical system is constructed from four core layers of microstructure optimization, flavor substance metabolic conversion, water retention mechanism reinforcement and microorganism growth inhibition of the cooperation of tenderization, flavor enrichment, water locking, corrosion prevention and freshness preservation in the braised chicken processing process, so that the comprehensive effects of tender and juicy meat, rich and mellow flavor, bright color and luster, and remarkably enhanced storage stability are achieved. The processing method for improving tenderness of braised chicken by utilizing the composite enzymolysis technology comprises the following steps of: s1, taking healthy chickens, slaughtering, dehairing, removing viscera, cleaning, immersing in natural pickling liquid containing plant activating components for 1-2 hours (in the immersing process, natural organic acid in the plant activating components can adjust the pH of the chickens to a proper range, activate endogenous protease activity of the chickens at the same time, lay a foundation for subsequent enzymolysis), and draining surface moisture; S2, placing the mixture into a constant-temperature enzymolysis tank, adding a composite enzymolysis liquid, closing a tank door, tenderizing at a constant temperature of 38-42 ℃ for 40-60 min, and stirring at 20-30 r/min during the period; S3, after tenderization is completed, the temperature in the tank is raised to 75-80 ℃, and the temperature is kept for 8-10 min, so that probiotic inactivation and enzyme activity termination are realized, the chicken is fished out, the surface of the chicken is washed by ice water at 0-4 ℃ to leave a compound enzymolysis liquid, and water is drained; S4, immersing the mixture in the traditional marinade containing the plant flavor fusion component, and marinating at 85-90 ℃ for 40-50 min, wherein in the marinating process, polyphenols, organic acids and marinade flavor substances in the plant flavor fusion component undergo Maillard reaction, so that the mellow flavor is enhanced; S5, fishing out the marinade after marinating is completed, and cooling to room temperature to obtain the braised chicken product with high tenderness and enhanced flavor. The natural pickling liquid in the S1 is composed of, by weight, 2-3 parts of table salt, 1-1.5 parts of white granulated sugar, 2-3 parts of ginger juice, 3-4 parts of green onion juice, 0.5-1 part of plant activating components and 90-95 parts of ice water, wherein the plant activating components