Method for preparing soy sauce stewed poultry meat product

A manufacturing method and poultry meat technology, applied in the manufacture of white striped duck or its segmented products, and white striped chicken, can solve problems such as unstable taste, reduce the loss of nutrients and avoid excessive protein denaturation.

Inactive Publication Date: 2008-05-28
SHANDONG TAISEN XINCHANGI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Unstable taste limits the industrialization and stan...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1 braised duck

[0017] Selection of raw materials: select 100 kg (700-800 g / piece) of white-striped duck after removing the lungs and kidneys and cleaning it, and use it as poultry meat for later use.

[0018] Prepare the tumbling liquid: form by the following seasonings by weight, salt 1.5kg, sugar 1.4kg, monosodium glutamate 0.3kg, spices 0.5kg, wine 0.5kg, phosphate 0.2kg, essence 0.5kg, ice water 7.1kg.

[0019] The aforementioned spices refer to mixed spice powder or mixed spice extract, and the mixed spice powder or its extract is made of the following seasonings in the weight ratio: 8% nutmeg, 8% star anise, 8% pepper, 10% tangerine peel, 7% cinnamon %, Cumin 5%, Angelica 6%, White Pepper 5%, Black Pepper 3%, Tsao Kuo 5%, Fragrant Leaf 3%, Sage Artemisia 5%, Galangal 5%, Woody 3%, Piper 3% , Amomum 3%, Amomum 3%, Cardamom 4%, Licorice 5%, Clove 1%.

[0020] Aforesaid wine can be wine, yellow rice wine, cooking wine or white wine.

[0021] Vacuum tu...

Embodiment 2

[0028] Example 2 Sauce Chicken Drumsticks

[0029] Raw material selection: select 220-240g / 100kg of bone-in chicken whole legs, and use it as poultry meat for later use.

[0030] Prepare the tumbling liquid: form by the following seasonings by weight, salt 1.5kg, sugar 1.2kg, monosodium glutamate 0.3kg, spices 0.3kg, wine 0.7kg, phosphate 0.2kg, essence 0.3kg, ice water 10.5kg.

[0031] The aforementioned spices refer to mixed spice powder or mixed spice extract, and the mixed spice powder or its extract is made of the following seasonings in proportion by weight: 5% nutmeg, 5% star anise, 6% Chinese prickly ash, 10% tangerine peel, 7% cinnamon %, Cumin 8%, Angelica 8%, White Pepper 5%, Black Pepper 2%, Tsao Kuo 4%, Fragrant Leaf 3%, Sagebrush 6%, Galangal 4%, Woody 3%, Piper 3% , Amomum 5%, Amomum 3%, Cardamom 5%, Licorice 5%, Clove 0.5%.

[0032] Aforesaid wine can be wine, yellow rice wine, cooking wine or white wine.

[0033] Vacuum tumbling: Feed the whole chicken leg ...

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PUM

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Abstract

The invention discloses a production method of brined and sauced poultry products. By adopting the cleaned carcass chicken and duck without lung and kidney or the separated parts thereof as poultry meat, a juice for rolling and rubbing which is mixed from various seasoners in a fixed proportion and the poultry meat are added into vacuum tumbler in certain proportion in certain temperature and certain time. The treated poultry meat is left to stand for some time under certain temperature condition and the poultry meat after standing is fried in salad oil in certain temperature and then cooled. After being packed in thin aluminum bags or high-temperature retort pouch and vacuum-sealed, the packed poultry meat is cooked for some time under certain temperature condition. The method which is used for producing the brined and sauced poultry products guarantees the stable flavor of the products and avoids the production of high-temperature meaty flavor caused by the excessive denaturalization of protein during high-temperature sterilization, thereby maintaining the flavor of the seasoners and reducing the loss of the nutrient components of meat products.

Description

technical field [0001] The invention relates to a method for manufacturing sauced and marinated poultry meat products, in particular to a method for manufacturing white-striped chicken, white-striped duck or their divided products. Background technique [0002] In the traditional processing technology of marinated sauce products, the raw materials that have been marinated or not marinated are usually boiled in marinade, and the shelf life is extended by secondary sterilization after vacuum packaging. Due to the instability of marinade (old soup), and the ratio of marinade to raw materials, the amount of various seasonings added, and the control of the heat during the cooking process are all mastered by experienced masters, and there is no fixed filling ratio, so The stewed sauce products produced by the traditional stewed sauce processing method are unstable in taste and texture, and the secondary sterilization will change the original flavor of the stewed sauce products and...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L13/50
Inventor 李绪民宋卫东秦玉兰姜奎华李华慧
Owner SHANDONG TAISEN XINCHANGI FOOD
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