CN101940273A - Non-fried production method for grilled chicken - Google Patents

Abstract

The invention relates to a food processing method, in particular to a non-fried production method for grilled chicken. Different heating modes are adopted in the non-fried new process, then fragrant color increasing liquid is applied to the surface of a poultry carcass by selecting a proper method, Maillard reaction is further performed under certain condition, the poultry carcass generates the color similar to that of the traditional grilled chicken, meanwhile, multiple natural flavor substances can be produced, and the fragrance of the product is increased. By adopting the technology, the method realizes modernized technical reformation of the traditional special grilled chicken product processing technique, furthest reduces carcinogenic benzopyrene and heterocyclic amine in the traditional special fried grilled chicken products, avoids illegal colorants, and develops a novel grilled chicken product with good taste, good flavor, good color and high safety.

Description

The non-fried production method of a kind of roast chicken

Technical field

The present invention relates to a kind of food-processing method, the non-fried production method of particularly a kind of roast chicken.

Background technology

Birds meat products-the roast chicken of China's traditional characteristics, tempting because of its surface color, fragrance assails the nostrils, and is tasty and be subjected to liking of consumers in general in all parts of the country deeply.At present, roast chicken is all very big at China's output and sales volume, all accounts for more than 30% of poultry and total product amount thereof.The roast chicken kind of various places is also innumerable, and the famous roast chicken brand of China has Henan Dokou roasted chicken, Shandong Dezhou grilled chicken, Anhui Roast chicken, the sub-smoked chicken of Liaoning ditch nation etc. at present.

But, along with improving constantly of people life, educational level, more and more pay close attention to safe diet, to pay close attention to healthyly, this makes people recognize that gradually the harm of fried food reaches the adverse effect to human health.Though China's tradition roast chicken has accumulated rich experience aspect process technology, how to reduce its work in-process and produce harmful substance not systematically research still so far.For China's traditional characteristics roast chicken goods are developed, reproduce splendidness, Development and Production goes out novel safety, all good traditional characteristics roast chicken goods of color, smell and taste, is the important subject that the meat scientific worker faces.

Summary of the invention

The objective of the invention is the challenge that faces at China's traditional characteristics roast chicken goods, sophistication, realize the state-of-the-art technology transformation of traditional characteristics roast chicken process for manufacturing product, farthest reduce the generation of carcinogenicity BaP and heterocyclic amine in the fried roast chicken goods of traditional characteristics, stop to use illegal colouring agent, features good taste, the flavour of development of new is good, color and luster good, safe roast chicken goods.

Technical scheme of the present invention is as follows:

Non-fried new technology is at first studied different mode of heatings, select proper method to apply incense hyperchromic liquid then on fowl trunk surface, and then Maillard reaction takes place under certain condition, make it to produce and the similar color and luster of traditional roast chicken, simultaneously can also produce multiple natural flavour mountaineous material, increase the fragrance of goods.Carry out the detection of BaP and heterocyclic amine from the raw material chicken to the main CCP of new product development process, in time adjust research approach, guarantee the realization of technical and economic requirements.

(1) non-frying technological process color and luster local flavor control technology

1. roast chicken colouring flavouring liquid key technology: the color and luster and the local flavor of variety classes amino acid and addition thereof (arginine, glycine, alanine and other amino acid) and the maillard reaction product of variety classes reduced sugar (pentose, hexose and other reduced sugar), by Orthogonal Experiment and Design, determine the prescription of colouring flavouring liquid and processing conditions (temperature＜100 ℃, relative humidity, time, pH);

2. the flavouring liquid pilot scale of painting: on roast chicken colouring flavouring liquid key technology basis, component characteristics in conjunction with chicken fat and protein, make between maillard reaction product and the chicken lipid oxidation product to reach a kind of delicate balance, further optimization of C and processing conditions are developed colouring flavouring liquid.

(2) non-frying technological process pickling technology

Select the raw material chicken trunk of different size, explore difference and pickle the influence of mode (static state is pickled and dynamically pickled), different curing agent mixture (salt, natural and spice), pickling liquid concentration and pH value (pH influences the quantity of heterocyclic amine formation), salting period product color and local flavor, determine the quantity of salinity and flavoring in the meat tissue, set up the method for salting that is complementary with non-frying technological process.

(3) non-frying technological process shortening technology

Shortening mode in the non-frying technological process production process (steam, boil, microwave and infrared heating), shortening temperature and time are to the influence of product color and local flavor; Best shortening mode, shortening temperature and time are determined in the use of bonding apparatus type selecting and transformation and curing agent, make the color and luster of non-fried product and local flavor reach desirable requirement; Determine best shortening mode, shortening temperature (＜100 ℃) and shortening time.

(4) the non-fried processing industry demonstration production line of traditional roast chicken is set up

By domestic and international existing equipment type selecting or Transform Type design, be complementary with crucial unit, realize pickling in batches, shortening and control roast chicken color and luster and local flavor automatically automatically, build up the non-fried processing industry production line of the traditional roast chicken with independent intellectual property right.

The invention has the beneficial effects as follows: the research and development of the roast chicken goods of new type of safe, absorbed the marrow in traditional birds meat products processing, the technology that influences the product safety problem is transformed, the content of material of developing to innovation human body generation harm significantly reduces, even do not contain these materials, and the new product that taste is better, flavour is better, nutritive value is higher, this to the creativeness exploitation of China's tradition roast chicken goods, will inject new vitality for China's meat industry beyond doubt.This promotes the business economic benefit to increase sharply for improving the value-added content of product and the market competitiveness, produces far-reaching influence for the traditional characteristics roast chicken goods of China and even the development of whole meat industry.Because the improvement of production technology, the use of supporting, the novel auxiliary material of process equipment, this project implementation will drive the development of large quantities of relevant enterprises, so, the space that can create more jobs, the fast development of drive regional economy.

Description of drawings

Fig. 1 technology path figure

The non-fried roast chicken goods process chart of Fig. 2

Embodiment

Embodiment 1

Non-fried new technology is at first studied different mode of heatings, select proper method to apply incense hyperchromic liquid then on fowl trunk surface, and then Maillard reaction takes place under certain condition, make it to produce and the similar color and luster of traditional roast chicken, simultaneously can also produce multiple natural flavour mountaineous material, increase the fragrance of goods.Carry out the detection of BaP and heterocyclic amine from the raw material chicken to the main CCP of new product development process, in time adjust research approach, guarantee the realization of technical and economic requirements.

(1) non-frying technological process color and luster local flavor control technology

1. roast chicken colouring flavouring liquid key technology: the color and luster and the local flavor of variety classes amino acid and addition thereof (arginine, glycine, alanine and other amino acid) and the maillard reaction product of variety classes reduced sugar (pentose, hexose and other reduced sugar), by Orthogonal Experiment and Design, determine the prescription of colouring flavouring liquid and processing conditions (temperature＜100 ℃, relative humidity, time, pH);

2. the flavouring liquid pilot scale of painting: on roast chicken colouring flavouring liquid key technology basis, component characteristics in conjunction with chicken fat and protein, make between maillard reaction product and the chicken lipid oxidation product to reach a kind of delicate balance, further optimization of C and processing conditions are developed colouring flavouring liquid.

(2) non-frying technological process pickling technology

Select the raw material chicken trunk of different size, explore difference and pickle the influence of mode (static state is pickled and dynamically pickled), different curing agent mixture (salt, natural and spice), pickling liquid concentration and pH value (pH influences the quantity of heterocyclic amine formation), salting period product color and local flavor, determine the quantity of salinity and flavoring in the meat tissue, set up the method for salting that is complementary with non-frying technological process.

(3) non-frying technological process shortening technology

Shortening mode in the non-frying technological process production process (steam, boil, microwave and infrared heating), shortening temperature and time are to the influence of product color and local flavor; Best shortening mode, shortening temperature and time are determined in the use of bonding apparatus type selecting and transformation and curing agent, make the color and luster of non-fried product and local flavor reach desirable requirement; Determine best shortening mode, shortening temperature (＜100 ℃) and shortening time.

(4) the non-fried processing industry demonstration production line of traditional roast chicken is set up

By domestic and international existing equipment type selecting or Transform Type design, be complementary with crucial unit, realize pickling in batches, shortening and control roast chicken color and luster and local flavor automatically automatically, build up the non-fried processing industry production line of the traditional roast chicken with independent intellectual property right.

Claims (1)

1. the non-fried production method of roast chicken is characterized in that

Adopt different mode of heatings, select proper method to apply incense hyperchromic liquid, and then Maillard reaction takes place under certain condition, make it to produce and the similar color and luster of traditional roast chicken on fowl trunk surface, simultaneously can also produce multiple natural flavour mountaineous material, increase the fragrance of goods.Carry out the detection of BaP and heterocyclic amine from the raw material chicken to the main CCP of new product development process, in time adjust research approach, guarantee the realization of technical and economic requirements.

Non-frying technological process color and luster local flavor control

Roast chicken colouring flavouring liquid key technology: variety classes amino acid and addition thereof, arginine, glycine, alanine and other amino acid and variety classes reduced sugar, the color and luster of the maillard reaction product of pentose, hexose and other reduced sugar and local flavor, pass through Orthogonal Experiment and Design, determine the prescription and the processing conditions of colouring flavouring liquid, temperature＜100 ℃, relative humidity, time, pH;

Colouring flavouring liquid pilot scale: on roast chicken colouring flavouring liquid key technology basis, component characteristics in conjunction with chicken fat and protein, make between maillard reaction product and the chicken lipid oxidation product to reach a kind of delicate balance, further optimization of C and processing conditions are developed colouring flavouring liquid.

Non-frying technological process is pickled

Select the raw material chicken trunk of different size, explore difference and pickle mode, static state pickle with dynamically pickle, different curing agent mixture, salt, natural and spice, pickling liquid concentration and pH value, pH influences the influence to product color and local flavor of quantity that heterocyclic amine forms, salting period, determine the quantity of salinity and flavoring in the meat tissue, set up the method for salting that is complementary with non-frying technological process.

Non-frying technological process shortening

Shortening mode in the non-frying technological process production process is steamed, is boiled, microwave and infrared heating, shortening temperature and time be to the influence of product color and local flavor; Best shortening mode, shortening temperature and time are determined in the use of bonding apparatus type selecting and transformation and curing agent, make the color and luster of non-fried product and local flavor reach desirable requirement; Determine best shortening mode, shortening temperature＜100 ℃.

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