Chicken detoxification time, how chicken detoxification time

The amount of time it takes to drain the acid from the chicken depends on a variety of factors, including the size of the chicken, temperature, humidity, and the method of acid removal.

In general, if the chicken is left at room temperature (about 20 degrees or so), it usually takes 1-3 hours to drain the acid. During this time, the lactic acid in the chicken will gradually break down, so that the acidity and alkalinity of the muscles reach a balanced state, so that the cooked chicken is more delicious and tasty.

If the chicken is placed in the refrigerator to drain acid, it usually takes 8-12 hours**. During this time, the lactic acid in the chicken will be broken down more fully, but it is important to note that too long the acid removal time can cause the chicken to spoil excessively, which will affect its quality.

In addition, if you use a professional acid removal equipment for acid removal, it usually takes 30 minutes to 1 hour. The principle of this equipment is to accelerate the decomposition of lactic acid in chicken by adjusting factors such as temperature, humidity and air pressure, so as to achieve the purpose of rapid acid removal.

In short, before cooking chicken, it is best to carry out proper acid removal treatment according to the actual situation to get a more delicious and healthy cooking effect.

Chicken is a very common food in our daily life, enter, it is rich in a lot of nutrients, as well as a lot of substances needed by the human body, and the calories and fat are also very low, especially liked by young people, many people say that muscles need to be deacidified, so that the taste of chicken will be particularly good, so how long does it take for chicken to detoxify? Only after the chicken is drained of acid, in fact, the acidity and alkalinity of my body will reach a balance, at this time, the muscles are more suitable for our human body to eat, in order to better absorb the nutrients in the chicken, and the chicken acid removal takes about half an hour, only need to put the chicken in a relatively low temperature room, it will cool down by itself, and then put a certain proportion of water solution on the chicken, control his proportion, you can achieve the effect of acid draining the chicken.

<> method of detoxifying chicken meat:

1. Put the slaughtered chicken into the cooling room, and reduce the temperature of the chicken by 12 within 20 minutes;

2. Spray amylase on the cooled chicken.

aqueous solution, spray 12 to 18g of aqueous amylase solution per kilogram of chicken;

3. Put the chicken into the acid discharge room, and within 1 to 2 hours, the temperature of the chicken will be reduced to control the ambient pressure at one atmosphere.

Ambient relative humidity.

94%, storage for 12 to 18 hours;

4. In the process of processing the acid discharge of chicken, the temperature and humidity are reasonably controlled, and the amylase aqueous solution and high-pressure treatment are used at the same time, which can complete the acid discharge process more thoroughly, so that the taste of the processed chicken has been greatly improved, and the taste is fresh and tender.

Summary. Hello dear! Methods of acid discharge: 1. Put it in the cooling room and reduce the temperature of the chicken by 12 within 20min;

2. Spray amylase aqueous solution on cooled chicken, spraying amylase aqueous solution 12-18g per kilogram of chicken;

3. Put the chicken into the acid discharge room, within 1-2h, so that the temperature of the chicken is reduced, the environmental pressure is controlled at an atmospheric pressure, the relative humidity of the environment is 94%, and the storage is 12-18h

Excuse me, how does chicken breast drain acid.

Hello dear! The method of excreting sour jujube wisdom: 1. Put it into the cooling room and reduce the temperature of the chicken by 12 within 20min; 2. Bichi sprayed amylase aqueous solution on the cooled chicken, spraying 12-18g of amylase aqueous solution per kilogram of chicken; 3. Put the chicken into the acid discharge room, within 1-2h, the stool core will reduce the temperature of the chicken, control the environmental pressure at one atmosphere, the relative humidity of the environment is 94%, and store for 12-18h

Dear, if you just cook it at home, you can use salt to remove the sourness in the chicken. Soak the cavity for an hour, and then wash it off with plenty of salt water. Then wash it with clean water to remove the Hongqi salt water on the surface. You can give it a try.

: Lactic acid is produced in the body due to biochemical processes after the death of animals, and if it is not cooled in time, the lactic acid accumulated in muscle tissue will damage the quality of the meat. Compared with the hot fresh meat slaughtered in the early morning and marketed in the early morning, the acid is placed at a cooling temperature (0-4) for 12-24 hours, so that the growth and reproduction of most microorganisms are inhibited, Clostridium botulinum and Staphylococcus aureus no longer secrete toxins, and the enzymes in the meat act to decompose part of the protein into amino acids, and at the same time empty the blood and body fluids accounting for 18-20% of the body weight, thereby reducing the content of harmful substances and ensuring the safety and hygiene of meat; Compared with frozen meat, sour meat has undergone a more adequate destiffening process, and its meat is soft and elastic, easy to rot, delicate in taste, delicious in taste, and has high nutritional value.

In fact, this chicken is not easy to say, some people say that the acid removal process is that the chicken must be attached to the bone, and it is not attached to the bone without acid discharge, and I don't understand it!

Reason: Acid-draining meat may be more easily absorbed than regular meat.

After the animal is slaughtered and died, there is still a considerable level of metabolic activity in the body tissues for a certain period of time. After death, animals go through a rigidity, maturity, autolysis and decay phases.

Freshly slaughtered meat, its muscle cells stop oxygen, the accumulated lactic acid will make myosin coagulate, muscles quickly contract and harden, joints are fixed, at this time the meat is in the stiff period, if it is directly cooked, the taste is poor;

The so-called acid removal can be placed at room temperature for 1 to 3 hours to naturally complete the acid removal process.

Here's a demonstration of how to stew chicken soup with deacidified chicken:

Ingredients: 500 grams of chicken and 10 dried mushrooms after souring.

Preparation of excipients: appropriate amount of salt, 10 grams of wolfberry.

1. Prepare wolfberries and ginger, soak shiitake mushrooms, and clean the chicken.

2. Put the chicken, mushrooms, and ginger into the electric pressure cooker, except for the wolfberries; and inject 2000ml of water.

3. Adjust the corresponding position next to the gear cover and close the lid, but do not close it completely.

4. Approximately. When the gas is up in one or two minutes, open the lid and skim off the foam with a colander.

5. Cover the pot again, this is to fit completely in place, and the electric pressure cooker starts to pressurize.

6. Wait for the end of the program, and when you can open the lid of the pot, put the wolfberry into the pot and add some salt to taste.

7. Finished product. <>

<> method of detoxifying chicken meat:

1. Put the slaughtered chicken into the cooling room, and reduce the temperature of the chicken by 12 within 20 minutes;

2. Spray amylase aqueous solution on cooled chicken, spraying 12 to 18g of amylase aqueous solution per kilogram of chicken;

3. Put the chicken into the acid discharge room, and within 1 to 2 hours, the temperature of the chicken steak hole meat will be reduced, the environmental pressure will be controlled at a large air pressure, the relative humidity of the environment will be 94%, and it will be stored for 12 to 18 hours;

4. In the process of processing the acid discharge of chicken, the temperature and humidity are reasonably controlled, and the amylase aqueous solution and high pressure treatment are used at the same time, which can complete the acid discharge process more thoroughly, so that the taste of the treated chicken has been greatly improved, and the taste is fresh and tender.

<> method of detoxifying chicken meat:

1. Put the slaughtered chicken into the cooling room, and reduce the temperature of the chicken by 12 within 20 minutes;

2. Spray amylase aqueous solution on cooled chicken, spraying 12 to 18g of amylase aqueous solution per kilogram of chicken;

3. Put the chicken into the acid discharge room, let Chonghong reduce the temperature of the chicken to 1 to 2 hours, control the environmental pressure at one atmosphere, the relative humidity of the environment is 94%, and store for 12 to 18 hours;

4. In the process of processing the acid discharge of chicken, the temperature and humidity are reasonably controlled, and the amylase aqueous solution and high-pressure treatment are used at the same time, which can complete the acid discharge process more thoroughly, so that the treated chicken has been greatly improved in the sense of judgment in the mouth, and the taste is fresh and tender.