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Preparation method for enhancing taste of fried chicken breast product

A technology for meat products and taste, which is applied in the field of preparation for improving the taste of fried chicken breast products, and can solve problems such as poor water holding capacity of chicken breast meat and difficulty in achieving high added value of chicken breast meat

Inactive Publication Date: 2013-08-21
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Chicken breast meat has relatively poor water holding capacity, so it is difficult to achieve high added value in the development of chicken breast meat products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: with salt 1% (w / w), monosodium glutamate 1.2% (w / w), compound phosphate 1.5% (w / w), carrageenan 0.7% (w / w), seasoning and spices appropriate amount, Edible oil 2% (w / w) and soybean protein isolate 4% (w / w) were dissolved in deionized water and homogenized until there was no residue, and the obtained pickling solution was cooled at 0°C for use. Skinless chicken breasts (not graded), trimmed, put into a vacuum tumbler, add 18% meat weight (w / w) marinade, and tumble for 15 minutes at a temperature of 4°C under a vacuum of 0.08mpa. Stop standing for 30 minutes, then roll and knead for 25 minutes, flour, fry at 175°C for 2-4 minutes, cool, freeze and pack.

Embodiment 2

[0013] Embodiment 2: with salt 1.2% (w / w), monosodium glutamate 1.5% (w / w), compound phosphate 1.3% (w / w), carrageenan 0.5% (w / w), flavoring and spices are appropriate, Edible oil 2% (w / w) and soybean protein isolate 5% (w / w) were dissolved in deionized water and homogenized until there was no residue, and the obtained pickling solution was cooled at 2°C for use. Skinless chicken breasts (not graded), trimmed, put into a vacuum tumbler, add 23% (w / w) of meat weight marinade, and tumble for 10 minutes at a temperature of 3°C under a vacuum of 0.06mpa. Stop standing for 40 minutes, then roll and knead for 20 minutes, flour, fry at 165°C for 2-4 minutes, cool, freeze and pack.

Embodiment 3

[0014] Embodiment 3: with salt 1.5% (w / w), monosodium glutamate 1.5% (w / w), compound phosphate 1.0% (w / w), carrageenan 0.6% (w / w), flavoring and spices appropriate amount, Edible oil 4% (w / w) and soybean protein isolate 6% (w / w) were dissolved in deionized water and homogenized until there was no residue, and the obtained pickling solution was cooled at 4°C for use. Skinless chicken breasts (not graded), trimmed, put into a vacuum tumbler, add 19% meat weight (w / w) marinade, and tumble for 20 minutes at a temperature of 2°C under a vacuum of 0.08mpa. Stop standing for 30 minutes, then roll and knead for 10 minutes, flour, fry at 170°C for 2-4 minutes, cool, freeze, and pack.

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PUM

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Abstract

The invention relates to a preparation method for enhancing the taste of a fried chicken breast product, comprising the following steps of: dissolving 1-1.8%(W / W) of salt, 1.2-2.0%(W / W) of monosodium glutamate, 1.0-2.5%(W / W) of composite phosphate, edible oil, soybean protein isolates, carrageenan, an appropriate quantity of seasonings and spices in deionized water, and homogenizing till no residue exists, cooling obtained curing liquid at 0-4 DEG C for standby; finishing a skin-removed (nongraded) chicken breast, placing into a vacuum rolling machine, adding the curing liquid, and rolling for 10-20 minutes under the condition that vacuum degree is 0.05-0.08 mpa and temperature is -1-4 DEG C; stopping, standing, and then rolling again; powdering, and then frying in oil with the temperature of 165-175 DEG C; cooling; independently freezing; and packaging. The fried chicken breast product prepared by the method is fresh, tender and succulent and has golden and bright appearance, fine and uniform surface and product yield enhanced by 3-5 percent compared with that of a fried chicken breast product produced by the traditional method.

Description

technical field [0001] The invention relates to a preparation method for improving the mouthfeel of fried chicken breast products. Background technique [0002] Among the chicken products, fried chicken products are the most popular products. The main products of well-known fast food restaurants such as KFC, McDonald's, and Dix are all fried chicken products. In chicken, chicken leg meat is mostly used as the raw material of the above products because of its good taste and flavor. However, chicken breast meat is more suitable for the modern concept of healthy eating because of its high protein, low fat and cholesterol-free characteristics, but its taste There are some differences compared to leg meat. [0003] The taste of the product mainly depends on the tenderness and water retention of the meat. Different types of livestock and poultry have different water retention properties of muscles. Water retention refers to the ability of muscle to maintain its original moistur...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L13/50A23L13/40A23L13/70
Inventor 吴立根王岸娜王晓曦竹建德
Owner HENAN UNIVERSITY OF TECHNOLOGY
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