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

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...

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 ingredients in chicken fillet, and the proportion of ingredients is not appropriate. Some ingredients are mixed together and cannot make chicken fillet produce a good flavor. During the processing and production process, the taste of chicken fillet is not thorough , and even the middle part of some chicken tenders has not yet tasted, which is the deficiency of the existing technology