Production method of fresh raw chicken willow tree and fresh raw product of the chicken willow tree

A production method and technology of chicken fillet, which are applied in food preparation, slaughtering, preservation of meat/fish by freezing/cooling, etc., can solve the problems of incomplete taste of chicken fillet, few ingredients, and inappropriate proportion of ingredients, etc. The effect of preservation, long shelf life and increasing added value

Inactive Publication Date: 2009-06-17
SHANDONG NEW HOPE LIUHE GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are many ways to make chicken tenders. Different production methods use different processing techniques, ingredients and proportions of ingredients. Of course, different flavors of crispy chicken tenders can be produced. The different flavors of chicken tenders mainly depend on the chicken tenderloin. However, at present, there are relatively few ingredien...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The raw material that the present invention adopts is tenderloin chicken. Cut the chicken tenderloin into long strips. Mix the strip-shaped chicken with spices and ice water, put it into the meat rolling machine, seal the meat rolling machine, vacuumize until the vacuum degree is -1.0pa, and then rotate the rolling machine forward for 30 minutes and reverse for 30 minutes. The spices include Salt, white sugar, monosodium glutamate, chili, white pepper powder, five-spice powder, anise, cumin, compound phosphate, of which the compound phosphate is of analytical grade. The parts by weight of each component in the chicken tenderloin are: chicken tenderloin 86.5, salt 1.3, white sugar 0.8, monosodium glutamate 0.3, pepper 1.7, white pepper powder 0.2, allspice powder 0.2, anise 0.2, fennel 0.1, compound phosphate 0.14, ice water 8.56. The chicken mixture is rolled and kneaded under vacuum conditions, so that the chicken can absorb the aroma of the spices to the maximum ext...

Embodiment 2

[0025] The ingredients and production process of the chicken tenderloin in this embodiment are exactly the same as those in Example 1, so they will not be repeated here. Calculated as: chicken tenderloin 88, salt 1.3, white sugar 0.8, monosodium glutamate 0.3, pepper 2, white pepper powder 0.5, allspice powder 0.3, anise 0.3, cumin 0.1, compound phosphate 0.15, ice water 6.25.

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PUM

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Abstract

The invention discloses a fresh chicken fillet making method, which comprises the following steps: slitting the tenderloin chicken; mixing the tenderloin chicken, celery seeds and ice water according to the weight parts of: tenderloin chicken 85-90, celery seeds 3.2-7.4 and ice water 5-10; putting the mixture into a meat rolling machine; closing the meat rolling machine; vacuumizing the meat rolling machine to the vacuum degree of -2.0 to 1.0Pa; rolling and kneading the mixture by the meat rolling machine for at least 25 minutes in positive rotation and 25 minutes in counter rotation; cold-storing the mixture statically in the cold-storage room at 1-3 degrees centigrade for at least 15 hours; putting the mixture into a stainless steel disc, and quickly freezing it between -15 and 8 degrees centigrade; packaging and warehousing; storing in the cold storage at -18 degrees centigrade until distribution. The celery seeds in the invention can add special flavors to the chicken, enhance appetite, aid digestion and absorption and has good health function.

Description

technical field [0001] The invention relates to a chicken product and a processing method thereof, in particular to a method for preparing fresh chicken fillet and fresh chicken fillet products. Background technique [0002] Boneless chicken tenderloin is a chicken fast food that uses fresh chicken breast as raw material and is pickled, crumbled, fried and quick-frozen. It can be sold in supermarkets, fast food chain stores, aquatic product wholesale markets, etc. When eating, adopt 170 ℃ oil temperature to fry for 2-3 minutes and get final product. Because it is easy to eat, golden in appearance, crispy and delicious in taste, it is very delicious when dipped in tomato sauce and salad, and can be used as breakfast and fast food, so it is always loved by consumers. As a deep-processing product of chicken meat, the boneless chicken fillet has the advantages of convenient processing, low investment in equipment, long shelf life, up to 12 months in low-temperature refrigerati...

Claims

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Application Information

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IPC IPC(8): A23L1/315A22C9/00A23B4/06A23L13/50
Inventor 武姝房
Owner SHANDONG NEW HOPE LIUHE GROUP
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