Preparation method for improving taste of roasted chicken breast product

A technology for breast meat and products, which is applied in the field of preparation to improve the taste of grilled chicken breast products, and can solve the problems of chicken breast meat that is difficult to achieve high added value and chicken breast meat with poor water holding capacity.

Inactive Publication Date: 2011-08-17
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] 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

[0013] Embodiment 1: with salt 1.2% (w / w), monosodium glutamate 1.2% (w / w), compound phosphate 1.5% (w / w), carrageenan 0.3% (w / w), flavoring and spices appropriate amount, Maltose 4% (w / w), sodium bicarbonate 0.05% (w / w), green tea polyphenols 0.1% (w / w), soy protein isolate 3% (w / w) were dissolved in deionized water and homogenized. The pulp is processed until there is no residue, and the resulting pickling solution is cooled at 0°C for future use. Skinless chicken breasts (not graded), trimmed, put into a vacuum tumbler, add 13% meat weight (w / w) marinade, and tumble for 30 minutes at a vacuum of 0.07mpa at a temperature of -1°C , let stand for 25 minutes, then roll and knead for 15 minutes, flour, bake with hot air at 190°C for 6 minutes, cool, freeze and package.

Embodiment 2

[0014] Embodiment 2: with salt 1.4% (w / w), monosodium glutamate 1.5% (w / w), compound phosphate 1.2% (w / w), carrageenan 0.4% (w / w), flavoring and spices are appropriate, Maltose 2% (w / w), sodium bicarbonate 0.03% (w / w), green tea polyphenols 0.2% (w / w), soy protein isolate 6% (w / w) were dissolved in deionized water and homogenized The pulp is processed until there is no residue, and the resulting pickling solution is cooled at 2°C for later use. Skinless chicken breasts (not graded), trimmed, put into a vacuum tumbler, add 18% meat weight (w / w) marinade, and tumble for 25 minutes at a temperature of 3°C under a vacuum of 0.06mpa. Let stand for 20 minutes, roll and knead for 20 minutes, flour, bake with hot air at 180°C for 8 minutes, cool, freeze, and pack.

Embodiment 3

[0015] Embodiment 3: with salt 1.4% (w / w), monosodium glutamate 1.2% (w / w), compound phosphate 1.0% (w / w), carrageenan 0.5% (w / w), seasoning and spices appropriate amount, Maltose 3% (w / w), sodium bicarbonate 0.02% (w / w), green tea polyphenols 0.3% (w / w), soybean protein isolate 5% (w / w) were dissolved in deionized water and homogenized The pulp was processed until there was no residue, and the resulting pickling solution was cooled at 4°C for later use. Skinless chicken breasts (not graded), trimmed, put into a vacuum tumbler, add 23% (w / w) marinade of meat weight, and tumble for 25 minutes at a vacuum of 0.06mpa at a temperature of -1°C , let stand for 20 minutes, then tumble and knead for 20 minutes, flour, bake with hot air at 190°C for 10 minutes, cool, freeze and package.

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PUM

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Abstract

The invention relates to a preparation method for improving taste of a roasted chicken breast product. The method comprises the following steps of: dissolving 1.2 to 1.6 weight percent of salt, 1.2 to 2.0 weight percent of monosodium glutamate, 1.0 to 2.0 weight percent of composite phosphate, carrageenan, seasonings, as well as proper spices, maltose, sodium bicarbonate, polyphenols of green tea and soy protein isolate in deionized water, homogenizing until no residue exists, and cooling the pickling sauce between 0 and 4 DEG C for later use; putting shaped peeled chicken breast in a vacuum tumbler, adding the pickling sauce, and tumbling for 20 to 30 minutes between negative 1 and 4 DEG C under a condition that the vacuum degree is between 0.04 and 0.07MPa; standing, tumbling once again, powdering, and roasting for 4 to 10 minutes in hot air at the temperature between 170 and 190 DEG C; and cooling, individually quick freezing and packaging. The roasted chicken breast product prepared by adopting the method is tender and juicy, and has golden bright appearance.

Description

technical field [0001] The invention relates to a preparation method for improving the mouthfeel of grilled chicken breast products. Background technique [0002] With the rapid development of my country's economy, people's daily diet structure has undergone great changes. However, due to unscientific dietary structure, excessive fat intake leads to the appearance of "civilization disease", high blood pressure, hyperlipidemia, diabetes, constipation, obesity, coronary heart disease, etc., have brought serious harm to people's health . [0003] Although fried chicken products are very popular, the main products of well-known fast food restaurants such as KFC, McDonald's, and Dix are all fried chicken products. But because of its high fat content, some people are taboo about fried products. However, because of its high protein, low fat and cholesterol-free characteristics, chicken breast meat is more suitable for the modern healthy eating concept of meat, but its taste is s...

Claims

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Application Information

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