831results about "Multi-step food processes" patented technology

The invention provides an enzyme containing medicinal and edible homologous plants and a preparation method of the enzyme. The enzyme is prepared by fermenting the following components in parts by weight: 55-65 parts of fruits and vegetables, 8-12 parts of fungus, 8-12 parts of medicinal and edible homologous plants, 15-20 parts of sugar and 0.2-0.8 part of probiotics. The preparation method of the enzyme comprises the following steps: preparing medicinal and edible homologous plant powder, preparing an initial enzyme solution and preparing medicinal and edible homologous plant enzymes. According to the preparation method of the enzyme, the medicinal and edible homologous plants are processed by ultrafine pulverization, so that the cell-wall breaking ratio is high; the release and homogenization of effective components in the medicinal and edible homologous plants are facilitated; the effect of the medicine is improved; the plant enzymes are extracted from pure nature plants by adopting a multi-flora mixed fermentation technology; the prepared enzyme contains protein, amino acids, vitamins and enzyme materials essential to the human body; the functional components in the medicinal and edible homologous plants are effectively accumulated; various healthcare functions of the enzyme are improved; the raw materials are pulped; the fermentation period is shortened.

The invention discloses an aronia melenocarpa composite juice beverage and a preparation method thereof. According to the invention, 50 to 100% by weight of prepared aronia melenocarpa juice and 0 to 50% by weight other juices are mixed to prepare the composite juice beverage; pomace obtained after juice extracting can be subjected to heat extraction, and the extracted filtrate is then added into the aronia melenocarpa juice; the preparation method disclosed by the invention can better prevent the anthocyanin in a product from being oxidated, and compared with a general drink technology, the color and stabilization time of the product can be prolonged by more than four times, and the loss ratio of the anthocyanin can be reduced by more than 40%. The aronia melenocarpa composite juice beverage, prepared by the method, is ruddy in color, slightly astringent, and rich in polyphenols, such as anthocyanin, flavone and the like, and vitamins, and has the functions of aging resistance, preventing and treating of cardiovascular and cerebrovascular diseases, such as atherosclerosis, hypertension, hyperlipidemia and heart diseases.

The invention relates to a processing method of a concentrated sugarcane juice. The processing method comprises the following steps: aiming at the difference of the proportions of nutrient contents and flavor substances contained in sugarcane meat and sugarcane skins, respectively processing the sugarcane and the sugarcane skin into a concentrated sugarcane meat juice and a clarified sugarcane skin juice, and mixing and homogenizing to obtain the concentrated sugarcane juice. The processing method comprises the following specific steps: peeling the sugarcane to the obtain the sugarcane meat and the sugarcane skins, firstly carrying out squeezing, enzyme pre-destruction and sterilization, rough filtration, enzymolysis, ceramic membrane ultrafiltration and vacuum concentration on the sugarcane meat, then carrying out squeezing to obtain the concentrated sugarcane meat juice, carrying out enzyme pre-destruction and sterilization, rough filtration, enzymolysis and ceramic membrane ultrafiltration on the sugarcane skins to obtain the clarified sugarcane skin juice, finally mixing and homogenizing the concentrated sugarcane meat juice with the clarified sugarcane skin juice, and carrying out high-temperature instant sterilization, so as to obtain the concentrated sugarcane juice. The concentrated sugarcane juice prepared by virtue of the processing method is clear and transparent, has aromatic flavor and fresh, sweet and delicious taste, the original flavor and nutritional ingredients of the sugarcane are maximally preserved, and precipitation and a turbid phenomenon are avoided in a storage period.

The invention discloses a preparation method of agaric ferment. The preparation method adopts the following components in parts by weight and a technical process; the components are mainly as follows: 2-10 parts of dry agaric, 40-100 parts of sugars and 200-500 parts of sterile water. The technical process is as follows: (1), soaking and re-watering the dry agaric; (2), draining off after flushing; (3), cutting the agaric into pieces; (4), spacing and layering the agaric pieces and the sugars to be placed into a fermentation barrel, wherein adding amount of the sugars is 20-60 parts; and adding 50-200 parts of the sterile water; (5), naturally fermenting under the normal temperature, stirring once every day, and releasing gases for 3-5 times during the period; (6), naturally fermenting for over 45 days to obtain primary fermentation agaric ferment liquor; (7), adding 20-40 parts of sugars and 50-150 parts of the sterile water for secondary natural fermentation for over 30 days after grinding the agaric pieces into a thick liquid; and (8), combining the twice fermentation liquor, homogenizing and standing for over 10 days to obtain the agaric ferment.

The invention relates to the field of vegetable processing, provides a processing method of wild vegetable pickles, and particularly relates to processing and products of pteridium aquilinum, aralia elata seem and acanthopanax senticosus pickles. The processing method comprises the following steps: (1) selecting materials; (2) preparing saline water; (3) protecting the color and keeping the crispness; (4) filling into a jar; (5) inoculating lactic acid bacteria; and (6) sealing and pickling. The invention relates to a processing process and a product research of the wild vegetable pickles; the storage period can be prolonged and the balance between seasons is promoted to meet the requirements of different regions and crowds; meanwhile, a novel product can be developed to increase economic profits of enterprises. The pickles prepared under the process condition are good in quality and have the main characteristics that the pickles are fermented by the pure lactic acid bacteria, are low in salt and nitrite, fresh and crispy in mouth feel, sour and delicious in taste and less in loss of nutritional ingredients, and have the typical characteristics of Sichuan pickles; the requirements of consumers are met and the disadvantages of salting of traditional wild vegetables are solved. The wild vegetable pickles can be stored for 8-12 months under pot storage and low temperature conditions.

The invention provides a preparation method of mango juice. The preparation method comprises the following steps: a, selecting fresh mango fruits; b, pouring the mango fruits into a cold pulping machine for cold pulping to obtain flocculent fruit pulp; c, adding pectinase into the mango pulp obtained in the step b, and decomposing a pectin substance; d, pouring the mango pulp obtained after enzymolysis in the step c into a centrifuge, and filtering to obtain primary mango juice and mango residues; e, adding pectinase into the primary mango juice obtained in the step d for secondary enzymolysis, and filtering by using a plate and frame filter after enzymolysis to obtain secondary juice; f, filtering the secondary juice obtained in the step e by using a ceramic membrane filtration system to obtain trinary juice; g, sterilizing and performing enzyme deactivation on the trinary juice obtained in the step f by using a high-voltage pulsed electric field; h, packaging the mango juice obtained in the step g at a constant amount for storage. According to the preparation method, the problem of loss of nutrients due to long heat treatment time is solved, and the color, the appearance and the clarity of the mango juice are improved.

The invention provides a production method and a fermentation apparatus for an active lactobacillus fruit-vegetable beverage base material. The production method includes performing multilevel expansion and fermentation on pickle fermentation liquor, fruit-vegetable thick liquid and cold boiled water according to a ratio to obtain a certain amount of fermentation liquor, and performing lactobacillus water seal anaerobic fermentation on the fermentation liquor, active lactobacillus freeze-dried powder and multi-fruit-vegetable juice compounded through cold processing to produce the active lactobacillus fruit-vegetable beverage base material. Beverages prepared through mixing of the base material and sweet water are sour and sweet, fresh and cool, and rich in content of vitamins, mineral substances and various enzymes; the number of active lactobacillus at initial stage is not less than 5*107cfu/ml; the base material can be stored at normal temperature, and shelf life of the base material is one year. The fermentation apparatus comprises a juice tank, a pulp tank, a heat-insulating water tank, an automatic temperature controller, a T-shaped pipeline filter, a feed and discharge valve, a water seal member and the like. The juice tank is communicated with the pulp tank through the pipeline filter.

The invention belongs to the technical field of food processing, and relates to a method for preparing instant asparagus from asparagus as a main raw material and purple perilla, mint and the like as auxiliary materials. The method comprises the following steps: firstly, washing fresh purple perilla leaves and mint leaves, soaking, cooking, thoroughly cooling and stirring; respectively pulping into fresh leaf slurry of the purple perilla and the mint for later use; cooking the fresh asparagus, fishing out, cooling thoroughly, and draining off moisture for later use; weighing the fresh leaf slurry of the purple perilla, the fresh leaf slurry of the mint, sea cucumber powder, purified water, honey and edible sat, and mixing, so as to modulate into special slurry; putting the reserved fresh asparagus into the secret slurry, and soaking for later use; and finally taking out the asparagus, sterilizing and packaging, so as to obtain s special instant asparagus product; or taking out the asparagus, draining off and baking, so as to obtain a dry special instant asparagus product. The method is simple and low in processing cost; the instant asparagus is high in health nutrition value, good in taste and flavor, and friendly to preparation environment.

The invention discloses body-building healthcare rice and a preparation method of the body-building healthcare rice. The body-building healthcare rice comprises the following raw materials: coarse rice, maize, konjak, black beans, Chinese yams, purple sweet potatoes, potatoes, sweet potatoes, radix puerariae, sealwort, astragalus membranaceus, American ginseng and medlar leaves. The body-building healthcare rice has the beneficial effects that nutritional ingredients and healthcare ingredients are combined, so that the nutritional and healthcare effects are better and the defects of bad mouth feels of the coarse rice and the maize are made up; potato crops are added, so that various nutrients are added and a positive promotion effect is achieved for improving the physical quality of the whole people.

The invention relates to an application of lactobacillus plantarum in preparation of food, health food, a health product or a medicine with a function of reducing blood fat or assisting fat-reducing. The collection number of the lactobacillus plantarum is CGMCC No.8198. the lactobacillus plantarum was collected in China General Microbiological Culture Collection Center (CGMCC) on Sep. 17, 2013. The address is 1 Beichen West Road, Chaoyang District, Beijing. The strain achieves the effect of reducing blood fat by reducing the level of serum cholesterol, triglyceride and low-density lipoprotein cholesterin. L.plantarum CGMCC No.8198 and its fermented products also play a role in controlling and reducing weight, and have an effect of assisting fat-reducing. The invention provides a biological therapy for effectively reducing serum cholesterol and assisting fat-reducing. The biological therapy has long-term eating safety and has a considerable application prospect.

The invention relates to the technical field of the food deep processing and particularly relates to black garlic as well as a fermentation process thereof. The fermentation process of the black garlic comprises the following steps of freezing fresh garlic sections at a freezing temperature being -10 DEG C to -40 DEG C for less than 48 hours; and fermenting through two stages, wherein constant-temperature fermentation is carried out for 2-10 days at the first-stage fermentation temperature being 10 DEG C-50 DEG C, and the constant-temperature fermentation is carried out for 4-12 days at the second-stage fermentation temperature being 70 DEG C-90 DEG C. According to the fermentation process disclosed by the invention, the content of substances such as reducing sugar, total phenols and amino acid in the garlic can be greatly increased without adding any additive, and the black garlic fermentation period is shortened, so that the whole fermentation process can be completed in only 8-14 days; the obtained black garlic has characteristics of being good in flavor, elastic in texture, high in nutritional ingredient, high in safety, easy to store, and the like.

The invention discloses a preparation method of a composite vegetable protein peptide. Soybean protein, walnut protein, sesame protein, wheat protein and corn protein are mixed according to a certainproportion to prepare a solution, and then enzymolysis is carried out to prepare the composite vegetable protein peptide. After enzymolysis, the vegetable proteins have different biological activities: the soybean peptide provides continuous nutritional power for heart cells and removes blood fat in cardiovascular blood vessels; the corn oligopeptide protects liver cells from being damaged; the wheat oligopeptide has good effect on spleen deficiency; the walnut peptide has the function of clearing lung; and the sesame peptide can nourish the kidney.

Pulse proteins of reduced astringency are obtained by fractionating pulse protein products which are completely soluble and heat stable in aqueous media at acid pH value of less than about 4.4 into lower molecular weight, less astringent proteins and higher molecular weight, more astringent proteins.

Relating to a processing method for canned mackerel, the invention specifically provides a processing method for reducing histamine in canned mackerel. The processing method for reducing histamine in canned mackerel is characterized by simple and reasonable process, strong operability, and easy realization of large scale production. The method includes: using clear water to perform spray thawing on frozen mackerel; removing the head, the tail and the viscera from the thawed fish, cleaning bloodstains, black films and dirt in gills inside the abdominal cavity by clear water; cutting the fish body into fish blocks, washing them, and removing the remaining bloodstains; putting the fish blocks into salt sugar water to undergo soaking; canning the soaked fish blocks, then performing boiling in boiling water; cooling the boiled can to room temperature and draining water in the can; adding boiled salt sugar water into the cooled can, and keeping the headspace height at 0.8-1.0cm; adding a can cover, then conducting heat exhaust, and carrying out sealing while hot; employing high temperature and high pressure steam to conduct sterilization; performing cooling after sterilization; and wiping the moisture on the can surface, and carrying out casing and warehousing.

The invention provides a low-salt and multi-strain segmented fermentation process for fermented soya beans. The low-salt and multi-strain segmented fermentation process comprises the following steps: selecting soy beans; immersing; cooking; inoculating and carrying out starter propagation; carrying out primary fermentation; inoculating a yeast and carrying out secondary fermentation to obtain a finished product. With the adoption of the low-salt and multi-strain segmented fermentation process, a process method for carrying out segmented fermentation after the starter propagation and adding microorganisms to increase the aroma is applied to the fermentation production of the fermented soya bean; pure strains are used for carrying out the starter propagation so as to improve the protease activity of a bean starter; the salt-free health-insulation fermentation is used for improving the content of amino acid nitrogen and shortening the time spent on the primary fermentation; in the secondary fermentation process, zygosaccharomyces rouxii is added to increase the aroma of the fermented soya beans and shorten the secondary fermentation time; a product not only has the unique aroma of the fermented soya beans, but also has the rich mellow flavor, sauce flavor and ester flavor; the mass percentage of the amino acid nitrogen of the product reaches 0.81g/100g and the mass percentage of the salt of the product is about 8g/100g and is reduced by more than 47.78% when being compared with that of conventional fermented soya beans (more than 12%); the fermentation time lasts for 19 days and is shortened by 3-6 days.

The invention discloses a method for improving the solubility of potato protein by combining ultrasound with pH offset, and belongs to the technical field of protein modification. The method comprisesthe following steps: (1) peeling potatoes, dicing the peeled potatoes, and soaking the diced potatoes in a 0.12% sodium sulfite solution; (2) homogenizing the potatoes and standing for 15 minutes, centrifuging, taking a supernatant, regulating the pH value to 8.0, stirring and extracting at room temperature for 2 hours, centrifuging, taking a supernatant, regulating the pH value to 4.0, standingfor 1 hour, taking a precipitate, adding distilled water, redissolving, regulating the pH value to 7.0, and freeze-drying to obtain potato powder; (3) preparing a proper concentration of the obtainedpotato protein, and carrying out ultrasonic treatment; and (4) adjusting the pH value of the protein solution subjected to ultrasonic treatment in the step (3) to 12.0, maintaining the pH value for 1hour, and adjusting the pH value to 7.0 to obtain a modified potato protein solution. The modification method provided by the invention can greatly improve the solubility of the potato protein, and has very important significance for expanding the application field of the potato protein.

The invention relates to a honey processing process. The honey processing process is characterized by comprising the following steps: (1) raw honey inspection; (2) (a) melting, wherein the heating temperature is 45-60 DEG C, and the heating time is 30-60 minutes or 4-8 hours according to the state of raw honey; (b) filtration, namely carrying out pressure filtration in a sealing device at the temperature higher than 40 DEG C so as to remove impurities and larger crystals; (3) vacuum concentration; (4) cooling. According to the honey processing process, the filtration step sequentially comprises rough filtration, fine filtration and refined filtration, wherein the temperature of the fine filtration is higher than that of the rough filtration, and the temperature of the refined filtration is higher than that of the fine filtration. The different processing time can be set according to different states of the raw honey, so that the pertinence is strong, not only can melting quality and the smooth operation of subsequent steps be guaranteed, but also the efficiency is increased, and the unnecessary time waste is reduced; besides, the filtration is performed three times, and the filtering temperatures are different, so that the efficiencies of each filtration process and the whole filtration are increased, and the purity of finished honey is improved.

The invention relates to a processing process and a formula for a red jujube drink. In parts by weight, each 1,000 parts of the red jujube drink comprises the following raw materials: 300-450 parts of clear red jujube juice, 2-4 parts of honey, 30-50 parts of white granulated sugar, 1.1-1.7 parts of auxiliary materials and the balance of water. The process comprises the following steps: performing enzymolysis and extraction on red jujubes, filtering, and blending to obtain the red jujube drink. The red jujube drink is brown red in color, uniform, stable, free of boiled jujube taste and suspended jujube flesh, thick in red jujube aroma in the mouth and moderate in sourness and sweetness, has the effects of slaking thirst, producing saliva and protecting health, and is a sour and sweet drink suitable for people of all ages. According to the process, the bitter taste of the red jujube juice is removed, the red jujube drink is uniform, stable and free of impurities, the effective ingredients of the red jujube raw material cannot be destroyed, and the red jujube drink is good in natural property.

The invention discloses a preparation method of spicy beef jerky. The preparation method is finished by the following nine steps: selecting raw materials, preparing and pickling auxiliary materials, pickling, preparing marinating soup, marinating, preparing seasoners, seasoning, frying and preparing the spicy beef jerky. The preparation method has the beneficial effects that beef is firstly pickled, is marinated by using a special marinating material, and is marinated at low temperature, so that the interior of the beef is pickled firstly; the loss of original nutrient substances in the beef can be reduced; the beef is infiltrated and pickled by using the special seasoner, so that the beef is pickled relatively fully and softly; and the beef is fried with a soft fire after being stirred with pepper paste, and is drained off and cooled, so that the prepared beef jerky is red and bright in color, abundant in nutrient, mellow in taste, spicy, chewy, and lasting in aftertaste.

The invention discloses a preparation method of zinc-rich barley seedling green beverage. Barley seedling juice extracting solution is extracted through implementing color protection, embedding, enzymolysis and separation for barley seedling powder; the zinc-rich barley seedling green beverage is prepared by mixing barley seedling beverage, homogenizing, disinfecting and canning. The barley seedling green beverage prepared by the invention has clean aroma, bright color and no bad flavor such as bitter taste and astringent taste, so that the drinking quality of the barley seedling beverage is improved; as the normal-temperature shelf life achieves 18 months, the chlorophyll preserving rate of the prepared barley seedling beverage achieves 62-70%.

The invention discloses chilli sauce capable of reducing internal heat and a production method thereof, and relates to the technical field of bechamel. The chilli sauce is prepared from the following raw materials: 100 parts of dried chilli, 20-40 parts of soybean oil, 15-20 parts of vicia faba, 15-20 parts of sesame, 15-20 parts of mint leaves, 15-20 parts of pericarpium citri reticulatae, 20-40 parts of glutinous rice wine, 10-30 parts of vinegar, 8-12 parts of salt, 8-12 parts of soybean sauce and 5-15 parts of garlic. The production method is as follows: the dried chilli, the soybean oil, the vicia faba, the sesame, the pericarpium citri reticulatae and the mint leaves are preprocessed and mixed, the salt and the soybean sauce are added and mixed uniformly, the glutinous rice wine and the vinegar are added and stirred uniformly, finally the raw materials are put in a pot, water is added to be boiled, the power is turned off, and the mixture is cooled and sealed for 3-5 days. According to the invention, the chilli sauce has the functions of reducing internal heat and anti-inflammation; the glutinous rice wine and the sesame are added, so that the chilli sauce is bright red in color and aromatic in flavor, and has the flavor of similar fermented chilli sauce for reducing internal heat.

The invention discloses a purple sweet potato beverage and a preparation method thereof. The purple sweet potato beverage is composed of following raw materials: purple sweet potatoes, malic acid, water, a sweetening agent, potassium sorbate, sodium citrate, acid-resisting type sodium carboxymethylcellulose, sodium alginate, mints, vitamin C, zinc and chondroitin. The preparation method comprises the following steps: carrying out a purple sweet potato pre-treatment process; carrying out enzymolysis on mashed purple sweet potatoes; treating purple sweet potato raw juice; testing pectin and starch; clarifying; preparing; filling and sterilizing. The purple sweet potato beverage has the characteristics that the product is obtained by finely filtering by using diatomite to solve the post-turbid problem of the purple sweet potatoes; the purple sweet potato beverage has a bright purple color, is coordinated in aroma and is smooth in mouth feel; the apple juice and the purple sweet potato raw juice are blended and the apple juice can effectively neutralize the astringent taste of the purple sweet potato juice so as to improve the aroma of the purple sweet potatoes; the natural components of the purple sweet potatoes are kept; the purple sweet potato beverage is easy to store and has various functions of preventing cancers, inhibiting the cancers and the like.

The invention relates to multipurpose maize enriched flour and a production method thereof, belonging to food processing technology. The production method comprises the steps of performing winnowing, magnetic separation, spraying washing on flowing water to remove impurities, and carrying out nutrient ultrasonic activation induction and increment, peeling, high-shear crushing and grinding, variable-frequency microwave drying, sterilization, high-frequency vibration ultrafine crushing and other treatment to produce multipurpose maize flour which is rich in vitamin, amino acid and soluble saccharides, amylase and other nutrients and bioactive constituents, and the multipurpose maize enriched flour product has thick maize fragrance, and can be used as raw materials for processing cooked wheaten food such as bread, biscuits, steamed bread, dumplings, noodles, steamed cake and the like. The production conditions of the product are mild to well maintain the natural nutrients therein; no pollution and harmful substances are generated in the production process, any chemical and artificial synthesis additives are not used, so that the multipurpose maize enriched flour is safe to eat.

The invention discloses an instant solid lotus leaf beverage as well as a processing method thereof. The instant solid lotus leaf beverage is prepared from the following materials in parts by weight: 10-15 parts of a lotus leaf extract, 5-10 parts of a vegetable extract, 75-80 parts of saccharose powder and 3-6 parts of maltodextrin. According to the beverage and the processing method, active matters such as flavone and polysaccharide are extracted from lotus leaves, and the active matters and other raw and auxiliary materials are used for preparing the solid lotus leaf beverage, so that not only are the functional components in the lotus leaves retained and the bitterness reduced, but also the trend of modern quick and fashionable healthy beverages is satisfied. The instant solid lotus leaf beverage has the advantages which are incomparable to those of conventional lotus leaf tea.

The invention discloses a preparation method of the nutritional fresh and wet noodles and relates to the technical field of food processing. The nutritional fresh and wet noodles are prepared from flour, sticky rice, modified starches, bananas, chicken skins, fishbones, peas, pumpkins, alliin, beta-carotene and a quality improver. The preparation method comprises the technical processes of A, material preparation; B, material pretreatment: a, banana pretreatment, b, chicken skin pretreatment, c, pumpkin pretreatment, d, pea pretreatment, e, fishbone pretreatment and f, flour and sticky rice pretreatment; C, fresh and wet noodle preparation: a, flour mixing, b, flour leavening, c, primary curing, d, primary pressing, e, secondary curing, f, secondary pressing, g, forming, h, slitting and i, stewing. The nutritional fresh and wet noodles have rich nutrition and good flavor, tastes delicious, also have the characteristics of health-protection function and the like, can be used for manufacturing fried noodles or soup noodles and are suitable for people of all ages.

The invention discloses a method for preparing edible salt added with froggrass. Healthcare salt comprises commercial salt as a main ingredient and froggrass as a healthcare ingredient. The method comprises the following steps: drying commercial salt, adding a certain amount of froggrass into the salt, uniformly stirring, adding a certain amount of dextrin and seasonings into the salt, adding a proper amount of an anti-caking agent into the salt according to different needs, and performing subsequent operations of adding iodine, packaging and the like. The method is simple; the produced functional healthcare salt can be used for effectively overcoming the disadvantage of high possibility of diseases such as hypertension and coronary heart diseases due to excessive intake of sodium in traditional salt and bringing a healthcare effect of the froggrass into play to the hilt while ensuring a seasoning effect; the salt prepared by using the method is suitable for being used by various people.

The invention discloses a production method of black pepper chicken cutlets. The production method comprises the following steps: mixing minced drumstick meat with skins and minced chicken breast meat with skins in a weight ratio of 1 to 1, and mincing by using a 13mm mincing disc to obtain the minced chicken meat; putting the meat into a vacuum rolling machine, and adding a flavor immersing solution; rolling until a rolling solution is completely absorbed; putting the processed meat into a molding mold to form chicken cutlets; putting the molded chicken cutlets into a steaming pot and steaming for 3-6 minutes; then gradually coating the steamed chicken cutlets by powder one by one; then taking the chicken cutlets coated by the powder and gradually dipping paste on the chicken cutlets one by one; and frying the chicken cutlets with oil and quickly freezing until the central temperature of the product is lower than -18 DEG C. According to the production method, the minced chicken meat is prepared into the black pepper flavored chicken cutlets and the chicken cutlets have obvious chicken fibers and chicken quality; after being steamed, fiber textures still can be shrunk; the chicken cutlets molded by the minced meat have large area and are relatively thin, and have a relatively good taste when being eaten; and the minced chicken meat is rolled in a process of preparing the chicken cutlets so that the minced chicken meat is sufficiently tasty and the sufficient utilization of the chicken products is realized.