工业化生产传统风味卤鸡腿的加工工艺

Processing technology of traditional flavor stewed chicken legs in industrial production

通过创新腌制工艺、蒸烤工艺及快速冷却工艺,得出腌制工艺为注射肉重20%的卤汁→二次添加肉重15%卤汁→0~4℃环境、-0.08MPa,间歇滚揉75min、静腌90min。蒸烤工艺为70℃干燥10min→90℃蒸制30min→95℃烤制10min。冷却工艺为-36^-25℃风冷隧道冷却15min。

The processing of curing, steaming with roasting and rapid cooling were innovated. The curing processing was obtained. The processing of curing was injecting marinade by 20% meat weight secondary adding marinade by 15% meat weight → intermittently tumbling for 75min, statically curing for 90min at the environment of 0 - 4℃ and -0.08MPa. The processing of steaming with roasting was drying at 70℃ for 10min → steaming at 90℃ for 30min → roasting at 95℃ for 10min. The processing of cooling was cooling in air cooling tunnel at -36℃- -25℃ for 15min.