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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

Inactive Publication Date: 2010-01-06
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Technical problem The purpose of the present invention is to provide a chicken product processing method for the traditional chicken products on the market, and the problems of fast fading, unstable flavor, etc., especially the high content of benzopyrene and heterocyclic amines, etc. new technology

Method used

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Embodiment Construction

[0020] The present invention will be further described below in conjunction with embodiment.

[0021] A process for processing Su chicken, comprising:

[0022] 1) Preparation of flavoring liquid: mix L-cysteine ​​hydrochloride, D-xylose, thiamine hydrochloride and double-distilled water in a mass ratio of 10:1:3:1, and use after fully dissolving Adjust the pH value of the solution to 7.0 with hydrochloric acid or sodium hydroxide to prepare the flavoring liquid, which has obvious browning and pure fragrance;

[0023] 2) Preparation of pickling solution: Wrap 3g amomum, 18g ginger, 18g angelica, 1g clove, 6g grass fruit, 18g cinnamon bark, 6g tangerine peel and 3g cardamom into gauze, mix with 250g table salt and 10g sodium glutamate In tap water, boil on high heat, and keep boiling on low heat for 2.5 hours; after adding the flavoring liquid described in step 1) in a ratio of 1:15 by volume, continue for 0.5 h, and the chicken product prepared after being marinated by the liq...

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PUM

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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.

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

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L1/01A23L13/50A23L5/10A23L13/40A23L13/70
Inventor 彭增起闫利萍王霞吴菊清靳红果
Owner NANJING AGRICULTURAL UNIVERSITY
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