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Air-drying and aging processing method of Langshan chicken

A processing method and technology of Langshan chicken, which are applied in the directions of food drying, food preparation, food science, etc., can solve the problems of few species and restrict the scale development of the Langshan chicken breeding industry, and achieve accelerated hydrolysis and increase of endogenous protease lipase. Activity, the effect of improving flavor quality

Inactive Publication Date: 2014-07-23
NANTONG SHUANGHE FOOD
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  • Abstract
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  • Claims
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Problems solved by technology

my country's Langshan chicken breeding industry is mainly concentrated in Nantong, Jiangsu. It is one of the main edible poultry species in Nantong. It has a huge market space, large individuals, thick muscle fibers and is suitable for deep processing. There are almost no products with traditional Chinese flavor characteristics, which restricts the scale development of the Langshan chicken breeding industry

Method used

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  • Air-drying and aging processing method of Langshan chicken
  • Air-drying and aging processing method of Langshan chicken
  • Air-drying and aging processing method of Langshan chicken

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0020] Drain the surface water of fresh Langshan chickens (900±150g) at 4°C, pick Langshan chickens with uniform size and shape, and then carry out the orthogonal test according to Table 1.

[0021] Table 1 Dry-marinated Langshan chicken air-dried maturation process L9 (3 3 )Orthogonal design

[0022]

[0023] According to the experimental design in Table 1, the surface of Langshan Chicken is first evenly coated with half the amount of salt used for marinating, and then marinated at 6°C and 80% RH for 4 hours, and then smeared with the remaining salt and marinated for 3 days; Place it in a temperature-controlled and humidity-controlled environment, and bake it at a high temperature for 120 minutes at a temperature of 33°C-48°C and a humidity of 80%RH, and then gradually air-dry and mature according to the initial temperature of 35°C and a heating program of 1°C / 24 hours , the humidity is controlled within the range of 70%RH and drops gradually, with a daily drop of 0.5%. ...

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Abstract

The invention relates to a method used for regulating and controlling protein hydrolysis via salting, air-drying, and aging of Langshan chicken, and belongs to the technical field of animal product deep processing. The method comprises following steps: raw material chicken (with skin) are cleaned, and drained; the surfaces of the chicken are coated with table salt uniformly for salting; after salting, the chicken are subjected to high-temperature baking so as to increase enzyme activity; and then the chicken are subjected to air-drying and aging. According to the method, temperature-control and moisture-control technology and high-temperature backing are combined for processing Langshan chicken dry breezed chicken, activity of endogenous enzymes is increased, hydrolysis of lipid and protein is promoted, the content of main flavor free amino acids and the content of free fatty acid are increased, and flavor quality of products are improved.

Description

technical field [0001] The invention relates to a method for regulating the hydrolysis of fat and protein in a pickling and air-drying maturation process of Langshan chicken, which belongs to the technical field of deep processing of livestock products, and specifically relates to a process method for processing Langshan chicken by controlling temperature, humidity and high temperature to regulate endogenous enzymes. Background technique [0002] Langshan chicken is a fine breed of meat unique to my country, and deep-processed products are currently available on the market. my country's Langshan chicken breeding industry is mainly concentrated in Nantong, Jiangsu. It is one of the main edible poultry species in Nantong. It has a huge market space, large individuals, thick muscle fibers and is suitable for deep processing. There are almost no products with Chinese traditional flavor characteristics, which restricts the scale development of the Langshan chicken breeding industr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/318A23L13/50A23L13/70
CPCA23L13/70A23L13/50A23V2002/00A23V2300/10
Inventor 何灿华张迎阳
Owner NANTONG SHUANGHE FOOD
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