Soo guy chicken processing technique

A processing technology, the technology of Su chicken, applied in the application, food preparation, food science and other directions, can solve the problems of fast fading, unstable flavor, high content of benzopyrene, reduce carcinogens, stabilize color and flavor, and improve nutrition. effect of smell
CN101617832AInactive Publication Date: 2010-01-06NANJING AGRICULTURAL UNIVERSITY
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Patent Information

Authority / Receiving Office
CN Β· China
Current Assignee / Owner
NANJING AGRICULTURAL UNIVERSITY
Publication Date
2010-01-06
Estimated Expiration
Not applicable Β· inactive patent
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Abstract

The invention relates to a soo guy chicken processing technique, belonging to the technical field of deep chicken processing. L-cysteine hydrochloride, D-xylopyranose, thiamin hydrochloride and redistilled water are mixed to prepare an aroma enhancing liquid; 3 g of fructus amomi, 18 g of galanga, 18 g of radix angelicae, 1 g of clove, 6g of tsaoko amomum fruit, 18g of cinnamon, 6 g of dried tangerine peel and 3 g of cardamom are wrapped by gauze and then mixed with 250 g of edible salt, 10 g of sodium glutamate to prepare a curing liquid. The processing technique comprises the steps of thawing, cleaning, leaching, curing, shaping, three-sectional drying (drying I, drying II and drying III), vacuum packaging, sterilization, cooling, checking and product finishing. The processing technique can effectively improve the color and the taste of a chicken product, obviously reduce the generation of cancerogenic substances, i.e. naphtho-(alpha)pyrene, and improve the safety, sanitation and eating quality of the chicken product, and is beneficial to improving the economic benefit of relative enterprises and quickening the development of poulard raising industry in China.
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Description

1. Technical field:

[0001] The invention relates to a Su chicken processing technology, which is a new technology for processing chicken products, and relates to a processing technology for poultry products, in particular to a processing and utilization technology for improving the color, flavor and taste of chicken products. 2. Background technology:

[0002] my country is a big poultry breeding country, and its current poultry meat production ranks first in the world. And the chicken occupies a pivotal position in it. From the perspective of nutritional value, every 100g of skinless chicken contains 74% of water, 22% of protein, 0.7% of fat, 13mg of calcium, 190mg of phosphorus, 1.5mg of iron, etc., and is rich in vitamin B12, vitamin B6, vitamin A, vitamin D, vitamin K etc. In particular, there are a lot of chicken and chicken, and it also contains vitamin C, E and so on.

[0003] Compared with beef and pork, chicken has higher protein quality and lower fat content. C...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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