Vegetarian chicken and preparation method thereof

A technology of vegetarian chicken and treatment liquid, which is applied in the field of soybean product manufacturing, can solve the problems of the influence of astringency, the degree of lye treatment is difficult to control, and the effect cannot be achieved.

Inactive Publication Date: 2019-01-18
盐城市天孜食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention aims at the problem that the degree of lye treatment in the traditional vegetarian chicken production process is not easy to control, the corresponding effect is easily not achieved or the astringent taste affects the taste of the vegetarian chicken, and a vegetarian chicken and its preparation method are provided

Method used

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Examples

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preparation example Construction

[0025] The preparation method of the vegetarian chicken of an embodiment provided by the present invention comprises the following steps:

[0026] In the soaking step, the raw louver is soaked in the treatment solution for 15min-20min to obtain the soaked louver;

[0027] In the pressing step, the soaked louver is placed on a pressure plate and pressed for 10 to 20 minutes to prepare the raw chicken stock;

[0028] In the rolling step, the plain chicken blank is rolled into a plain chicken original roll according to preset specifications;

[0029] The wrapping step, wrapping the original chicken roll with cloth and tying it tightly to prepare the plain chicken blank; and,

[0030] In the cooking step, place the plain chicken in water and cook for 40-80 minutes;

[0031] In the cooling step, the chicken blank after the cooking step is placed in water to cool;

[0032] Wherein, the treatment liquid includes the following raw materials by weight: 1.0 to 3.0 parts of edible alk...

Embodiment 1

[0051] Put 50kg of water into the heating tank, and ensure that the water surface is more than 20cm away from the tank surface. After the water was heated to about 45°C, 1.0 kg of edible alkali was put in and stirred to be fully dissolved to obtain a treatment solution. Use 50kg of fully shaken sub-louver as raw material louver, and put it into the heating tank while stirring, so that the secondary louver is fully immersed in the treatment solution, and then turn the louver. After soaking for 17 minutes, the secondary louver softens and feels greasy. Take out and soak the louver. (The sub-louver after soaking) is placed on a pressure plate with a width of 7cm and covered with cloth as soon as possible. At this time, the pressing will not sink, the billet will not warp, and the pressed plain chicken billet has suitable water content and hardness. Cut the raw chicken stock into a size of 7cm×16cm, and the weight is about 520g-525g. Roll up the raw chicken roll along the length ...

Embodiment 2

[0053] Put 50kg of water into the heating tank, and ensure that the water surface is more than 20cm away from the tank surface. After the water was heated to about 45°C, 7.5 kg of sodium alginate, 1.0 kg of edible alkali and 5.0 kg of xanthan gum were put in and stirred to fully dissolve to obtain a treatment solution. Use 50kg of fully shaken sub-louver as raw material louver, and put it into the heating tank while stirring, so that the secondary louver is fully immersed in the treatment solution, and then turn the louver. After soaking for 17 minutes, the secondary louver softens and feels greasy. Take out and soak the louver. (The sub-louver after soaking) is placed on a pressure plate with a width of 7cm and covered with cloth as soon as possible. At this time, the pressing will not sink, the billet will not warp, and the pressed plain chicken billet has suitable water content and hardness. Cut the raw chicken stock into a size of 7cm×16cm, and the weight is about 520g-52...

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Abstract

The invention discloses a preparation method of a vegetarian chicken. The preparation method comprises the following steps: a soaking step, a pressing step, a rolling step, a binding step, a cooking step and a cooling step, wherein a treatment liquid comprises the following raw materials in parts by weight: 1.0-3.0 parts of dietary alkali and 80-100 parts of water; and water for cooking contains 1.0%-3.0% of aluminum potassium sulfate dodecahydrate. In the preparation method of the vegetarian chicken, the treatment liquid for soaking is added with a sufficient amount or a large amount of dietary alkali, so that the prepared vegetarian chicken has good swelling property, and is soft and tough in taste, and in the cooking step, the water for cooking contains 0.1%-0.3% of aluminum potassium sulfate dodecahydrate which is a water purifying agent capable of producing aluminum hydroxide to complex impurities in the water to purify the water. In the invention, by adding an appropriate amountof potassium aluminum sulfate dodecahydrate in the water of the cooking step, if an excessive amount of dietary alkali is present in a vegetarian chicken body, the dietary alkali can sufficiently react with the potassium aluminum sulfate dodecahydrate to produce aluminum hydroxide, thereby preventing the vegetarian chicken from having astringency due to unreacted dietary alkali, and the aluminum hydroxide attached to a vegetarian chicken finished product and a complex thereof can be washed and removed in the cooling step in a water cooling way, thereby ensuring the quality safety of the vegetarian chicken finished product.

Description

technical field [0001] The invention belongs to the technical field of soybean product manufacturing, and in particular relates to a vegetarian chicken and a preparation method thereof. Background technique [0002] With the continuous improvement of people's living standards and the continuous improvement of living habits, foods made from soybeans are more and more popular due to their high protein and low fat characteristics, especially vegetarian chicken products are more and more popular among consumers at home and abroad. of favor. The vegetarian chicken is made of louver (thousand sheets) as the main ingredient, and is made by lye treatment, rolling, dressing and cooking. The traditional vegetarian chicken production process needs to be treated with lye to make the louvers have a good runnability, which is beneficial to improve the water absorption and cohesiveness of the louvers, but in the actual production process, the concentration of lye, the lye The temperature...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 徐滨周学诚
Owner 盐城市天孜食品有限公司
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