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Non-fried production method for grilled chicken

A production method, non-fried technology, applied in application, food preparation, food science, etc., can solve problems such as unsystematic research, and achieve the effect of increasing employment space, high nutritional value, and better taste

Inactive Publication Date: 2011-01-12
赵保雷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although my country's traditional roast chicken has accumulated rich experience in processing technology, how to reduce the harmful substances produced during processing has not yet been systematically studied.

Method used

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  • Non-fried production method for grilled chicken
  • Non-fried production method for grilled chicken

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Experimental program
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Effect test

Embodiment 1

[0021] The new non-fried process first studies different heating methods, and then chooses an appropriate method to apply flavoring and coloring liquid on the surface of the poultry carcass, and then Maillard reaction occurs under certain conditions, so that it produces a color similar to that of traditional roast chicken. A variety of natural flavor substances can be produced, which increases the aroma of the product. Benzopyrene and heterocyclic amines are detected at the main key control points in the process from raw chicken to new product development, and the research plan is adjusted in time to ensure the realization of technical and economic indicators.

[0022] (1) Non-fried process color and flavor control technology

[0023] ① The key technology of roast chicken coloring and flavoring liquid: the beauty of different types of amino acids and their addition amounts (arginine, glycine, alanine and other amino acids) and different types of reducing sugars (pentose, hexos...

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PUM

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Abstract

The invention relates to a food processing method, in particular to a non-fried production method for grilled chicken. Different heating modes are adopted in the non-fried new process, then fragrant color increasing liquid is applied to the surface of a poultry carcass by selecting a proper method, Maillard reaction is further performed under certain condition, the poultry carcass generates the color similar to that of the traditional grilled chicken, meanwhile, multiple natural flavor substances can be produced, and the fragrance of the product is increased. By adopting the technology, the method realizes modernized technical reformation of the traditional special grilled chicken product processing technique, furthest reduces carcinogenic benzopyrene and heterocyclic amine in the traditional special fried grilled chicken products, avoids illegal colorants, and develops a novel grilled chicken product with good taste, good flavor, good color and high safety.

Description

technical field [0001] The invention relates to a food processing method, in particular to a non-fried production method of roasted chicken. Background technique [0002] Roasted chicken, a traditional poultry product of our country, is deeply loved by consumers all over the country because of its attractive surface color, tangy fragrance and delicious taste. At present, the production and sales volume of roast chicken in my country is very large, accounting for more than 30% of the total amount of poultry meat and its products. There are also countless varieties of roast chicken in various places. At present, the famous roast chicken brands in my country include Henan Daokou Roast Chicken, Shandong Dezhou Braised Chicken, Anhui Fuliji Roast Chicken, and Liaoning Goubangzi Smoked Chicken. [0003] But, along with the continuous improvement of people's living and cultural level, more and more people pay attention to food safety and health, which makes people gradually realiz...

Claims

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Application Information

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IPC IPC(8): A23L1/01A23L1/315A23L1/314A23L5/10A23L13/40A23L13/50
Inventor 赵保雷
Owner 赵保雷
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