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CN-122004417-A - Cantonese white-cut chicken flavor strengthening pickling liquid and preparation method and application thereof

CN122004417ACN 122004417 ACN122004417 ACN 122004417ACN-122004417-A

Abstract

The invention discloses a guang type white-cut chicken flavor strengthening pickling liquid and a blending method and application thereof, and belongs to the technical field of food processing. According to the invention, fresh chicken soup boiled by a chicken skeleton with skin is taken as a flavor base liquid, salt, calcium chloride, sodium glutamate, nucleotide disodium and chicken flavor peptide are added for compound seasoning, sodium caseinate and preheated chicken oil are added, and high-speed stirring and high-pressure homogenization are carried out to realize stable emulsification, so that the flavor-enhanced pickling liquid is prepared. The pickling liquid can effectively overcome the defects of thin flavor, obvious peculiar smell, soft and loose meat quality and the like of the white-cut chickens manufactured by short-period bred broiler chickens, and remarkably improves the fresh flavor, the flavor plumpness and the meat compactness of the white-cut chickens. The invention also discloses application of the pickling solution in the processing of the Guangdong white-cut chicken, and the rolling, kneading, pickling, boiling, soaking and ice water cooling process is adopted, so that the prepared white-cut chicken is bright and white in color, compact in meat quality, rich in chicken flavor and mellow in taste, and is suitable for industrial production and large-scale application.

Inventors

  • ZHANG LIYAN

Assignees

  • 华南理工大学

Dates

Publication Date
20260512
Application Date
20260316

Claims (10)

  1. 1. The preparation method of the guang type white-cut chicken flavor strengthening pickling liquid is characterized by comprising the following steps of: (1) The preparation of the flavor base liquid comprises adding fresh chicken skeleton with skin into clear water, boiling with micro boiling, cooling, and filtering to obtain clear chicken soup as flavor base liquid; (2) The compound seasoning is that the flavor base liquid is taken, salt, calcium chloride, sodium glutamate, nucleotide disodium and chicken flavor peptide are added in sequence, and stirred until the flavor base liquid is completely dissolved; (3) Adding sodium caseinate into the flavored base solution, stirring and heating, adding preheated chicken oil, stirring and dispersing, cooling, homogenizing under high pressure, and cooling to room temperature to obtain flavored pickling solution; (4) Subpackaging and storing, namely subpackaging the flavor-enhanced pickling liquid, and refrigerating and storing.
  2. 2. The preparation method of the broad-spectrum white-cut chicken flavor-enhancing pickling liquid is characterized in that in the step (1), the mass ratio of fresh chicken skeletons with skin to clear water is (3-6): 4-8), foreign matters, blood and the like adhered to chicken neck chicken skin, viscera and epidermis are removed from the fresh chicken skeletons with skin, cleaning and draining are carried out, the time for micro-boiling is 1-2 hours, and the fresh chicken skeletons with skin are filtered through 40-60 meshes of silk cloth after cooling.
  3. 3. The preparation method of the broad-spectrum white-cut chicken flavor-enhancing pickling liquid is characterized in that in the step (2), the mass ratio of the flavor base liquid to the salt to the calcium chloride to the sodium glutamate to the nucleotide disodium to the chicken flavor-enhancing peptide is (2-4) (0.1-0.25) (0.06-0.2) (0.02-0.15) (0.001-0.01) (0.05-0.4).
  4. 4. The preparation method of the guang type white-cut chicken flavor-enhanced pickling liquid according to claim 1, wherein in the step (3), the addition amount of sodium caseinate is 0.5-10wt% of the flavor base liquid, the addition amount of finished chicken oil is 5-42.5wt% of the flavor base liquid, and the finished chicken oil is melted to 45-60 ℃; After adding sodium caseinate, stirring for 10-30 min at a rotating speed of 1000-3000 rpm to uniformly disperse the sodium caseinate, and then heating to 45-60 ℃ while stirring; Adding finished chicken oil, stirring and dispersing for 5-10 min at a rotating speed of 3000-5000 rpm, cooling to 30-45 ℃, and homogenizing for 2-3 times under a high pressure of 35-50 MPa; in the step (4), the temperature of refrigerated storage is 0-4 ℃.
  5. 5. The guang-type white-cut chicken flavor-enhancing pickling liquid prepared by the method of any one of claims 1-4.
  6. 6. The use of the guang-type white-cut chicken flavor-enhancing curing liquid according to claim 5 for preparing white-cut chicken.
  7. 7. The method according to claim 6, wherein the chicken is boiled in boiling water and then lifted for 3 times, and the chicken is boiled in a heating marinade, then boiled in hot water, soaked in ice water, and drained to obtain the final product.
  8. 8. The use according to claim 7, wherein the diluted flavor-enhancing curing liquid is diluted by adding 2-4 times of warm water at 35-50 ℃ to the flavor-enhancing curing liquid, and stirring; the raw material chicken is at least one of Qingyuan chicken, sanhuang chicken and Mahuang chicken, and the chicken is 100-160 days old.
  9. 9. The application of claim 8, wherein the weight ratio of the raw chicken to the diluted pickling solution is 1:0.7-0.8, the rolling pickling condition is 0.05~0.08 Mpa,20~40min s, the scalding time is 5s each time, the heating marinade temperature is 93+/-1 ℃, the boiling time is 10-20 min, the fire-off soaking time is 15-25 min, and the soaking time in ice water is 10-20 min.
  10. 10. The use according to claim 9, wherein the heated marinade contains 2% salt, 0.2% monosodium glutamate, 1% shallot, 1% ginger, 1% white spirit, wherein the mass ratio of raw chicken to marinade is 1:2.5.

Description

Cantonese white-cut chicken flavor strengthening pickling liquid and preparation method and application thereof Technical Field The invention belongs to the field of chicken product processing and seasoning blending, and particularly relates to a Guangdong style white-cut chicken flavor strengthening pickling liquid, a blending method and application thereof. Background White chicken is a traditional famous dish in Guangdong area, and is popular with consumers because chicken is smooth, elastic and tender, and chicken taste is fresh, fragrant and rich. When making white chicken, the whole chicken is usually used as raw material, and only simple auxiliary ingredients such as salt, monosodium glutamate, shallot, ginger and the like are used, the chicken is boiled at a lower temperature and in a shorter time in a scalding and cold soaking mode, and finally the chicken is cooled Shang Zhongleng but about 15: 15 min, so that the chicken skin is kept smooth, and the internal meat quality is smooth and fresh. The above results show that the preparation method of the white chicken is simple, and is convenient for household, restaurant and restaurant preparation, but due to the slightly heating process characteristics, high taste quality requirements and other reasons, the selection of chicken raw materials and quality is strict, and the chicken is extremely focused on cooking with heat and skill, so as to meet the eating requirements of delicious, fragrant, tender and smooth taste of chicken. At present, high-quality broiler raw materials such as Qingyuan chickens, zhanjiang chickens or Wenchang chickens with chicken ages of about 160-180 days are often selected for preparing white-cut chicken dishes from the distiller's grains, and the chicken has good flavor and taste quality, but is high in price and high in cost. The industrialized production and production are carried out by adopting chickens of about 100 days or less, such as Sanhuang chickens, spotted-brown chickens and the like, which often have the defects of incomplete permeation of flavor substances, insufficient formation of chicken flavor, soft texture and the like, and the chicken flavor is light after refrigeration or freezing storage, the taste reduction degree is low, so that the production prefabrication and market popularization of the well-known dish are severely restricted. In order to enhance the taste characteristics of white-cut chickens, patent document [ CN202211025485.0] reports that a taste seasoning with white-cut flavor is invented, which is prepared by proportioning sodium chloride, disodium Inosinate (IMP), lactic acid, succinic acid and glutamic acid according to a certain proportion. Other methods or technical reports for enhancing the flavor and texture characteristics of the white cut chicken are not seen. Patent document [ CN201380051767.0] relates to a chicken taste composition containing 1, 5-octadien-3-ol and/or 1, 5-octadien-3-one for enhancing the flavor of foods and drinks (especially roasted meat products) or seasonings. The patent documents [ CN200910176610.6] and [ CN201610328566.6] report the preparation processes of concentrated chicken juice and chicken juice respectively, wherein the concentrated chicken juice is mainly used for stir-frying, dish cooking, soup seasoning and other purposes so as to increase the flavor of dishes or soup, and the concentrated chicken juice is used for seasoning and simultaneously focuses on nutrition and health. The flavor enhancer reported in patent document [ CN202280049784.X ] refers to a composition that provides a roast chicken flavor. The pre-curing technology is a common pretreatment method for meat product processing, not only can improve the color and the tenderness of the meat product, but also can improve the water retention and form a special curing flavor, thereby achieving the purpose of improving the product quality. The method generally adopts salt or takes salt as a main material, and adds auxiliary materials such as nitrate, nitrite, sugar, spice and the like to dip and wet-cure raw meat, dry-cure or dry-wet mixed cure the raw meat, thus being widely used for the production and preparation of various livestock and poultry meat products. The pickling liquid with the flavor enhancing effect and easy penetration and dispersion in meat is prepared and used for pre-pickling raw chicken so as to assist in enhancing the flavor of the chicken and improving the texture of the chicken in the subsequent treatment processes of heating curing, cooling forming and the like, thereby having feasibility and effectiveness. Disclosure of Invention The invention aims to overcome the defects and shortcomings of the prior art and provides a Guangdong style white-cut chicken flavor strengthening pickling solution and a preparation method and application thereof. The aim of the invention is achieved by the following technical scheme: the preparation method of the guang type white-cut chicken