Method for vacuum pickling chicken meat characterized by inhibiting the bacterial growth and preventing the smell of the edible marinade infiltrated into the interior of cooked chicken meat from running off
The prevent invention relates to a method for vacuum pickling chicken meat. The method includes: selecting raw materials of water, salt, pepper, etc., and performing heating and stirring to be a uniform state so as to prepare an edible marinade then selecting raw chicken meat and uniformly smearing the edible marinade on the surface of said raw chicken meat placing the marinaded raw chicken meat into a vacuum tumbler to vacuum for making the interior of the vacuum tumbler be vacuum so that the pores on the outer surface of the chicken skin are enlarged to allow the edible marinade further to infiltrate stopping vacuuming and repeating the above steps four times to allow the edible marinade to gradedly infiltrate so as to fully smear the interion of the raw chicken meat to achieve a vacuum pickling effect and then performing a grilling and a quick freezing to quickly freeze the surface and the pores of the outer skin in a low temperature environment. Thereby, the present method can inhibit the bacterial growth and prevent the smell of the edible marinade infiltrated into the interior of cooked chicken meat from running off.一種雞肉真空醃製方法,先選自水、鹽與胡椒等原料再進行加熱攪拌而達到混合均勻狀態,藉以調配製成之食用醃料;再選自生雞肉,並將該食用醃料均勻塗設於該生雞肉表面;將塗有該些食用醃料之生雞肉置入於外來的真空滾揉機內,利用真空滾揉機進行抽真空作業,使機內呈真空狀態,讓機內所放置該生雞肉之外皮部表面的孔隙產生放大現象而供該些食用醃料滲入;之後,再停止抽真空作業,依此重複動作4次,致使該些食用醃料得以分次滲入而達到完全滲透佈滿於該生雞肉內部,藉以達到真空醃製效果;之後再進行烤熟與急速冷凍,使該雞肉之外皮部表面及外皮部表面的孔隙於低溫環境下急速凍結,抑制細菌孳生及保留該熟雞肉內部所滲入的該些食用醃料其香味不流失之效果者。S1~S8‧‧‧流程步驟
