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A kind of preparation method of dried chicken

A production method and technology of chicken jerky, applied in food preparation, application, food science, etc., can solve the problem of low added value of products, and achieve the effect of increasing added value of products and extending shelf life

Inactive Publication Date: 2011-12-28
河南省淇县永达食业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Chicken minced meat is the leftovers produced by the chicken minced meat cutting and processing enterprises in the process of chicken minced meat cutting and processing. It is generally used in food processing such as dumplings, sausages, and chicken essence, but the added value of these products is not high.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of preparation method of dried chicken, its steps are as follows:

[0015] (1) The raw materials of dried chicken were prepared according to the following parts by weight: minced chicken meat 97 kg, soybean protein isolate 2 kg, salt 0.5 kg, glucose 0.5 kg, glutamine transaminase 0.25 kg, five-spice powder 0.2 kg, ginger powder 0.2 kg 1. Fried chilli 1 kg, minced chicken meat at a temperature of 0-4°C, moisture content ≤ 5%, fat content ≤ 3%;

[0016] (2) Add chicken mince, soybean protein isolate, salt, glucose, transglutaminase, ginger powder and five-spice powder into the tumbler for 12 minutes, and the vacuum degree is 0.09MPa;

[0017] (3) Put the rolled and kneaded chicken minced meat into a square stainless steel mold and press it tightly. At a temperature of 4°C, shape it for 10 hours, and then put it in a quick-freezing room for quick freezing. The quick-freezing time is 8 hours. After quick-freezing The center temperature is -15°C, and then sliced ​​wi...

Embodiment 2

[0021] A kind of preparation method of dried chicken, its steps are as follows:

[0022] (1) The raw materials of dried chicken were prepared according to the following parts by weight: minced chicken meat 90 kg, soybean protein isolate 2 kg, salt 0.4 kg, glucose 0.4 kg, glutamine transaminase 0.2 kg, allspice powder 0.1 kg, ginger powder 0.1 kg , fried chili 0.5 kg;

[0023] (2) Add chicken mince, soybean protein isolate, salt, glucose, transglutaminase, ginger powder and five-spice powder into the tumbler for 8 minutes, and the vacuum degree is 0.09MPa;

[0024] (3) Put the rolled and kneaded chicken minced meat into a round stainless steel mold and press it tightly, shape it for 8 hours at a temperature of 0°C, and then put it in a quick-freezing room for quick freezing. The quick-freezing time is 6 hours, and the quick-freezing After the central temperature is -20°C, slice it with a frozen microtome with a thickness of 3 mm to make chicken breast;

[0025] (4) Fry the sl...

Embodiment 3

[0028] A kind of preparation method of dried chicken, its steps are as follows:

[0029] (1) The raw materials of dried chicken were prepared according to the following parts by weight: 100 kg of chicken mince, 3 kg of soybean protein isolate, 0.6 kg of salt, 0.6 kg of glucose, 0.3 kg of transglutaminase, 0.3 kg of five-spice powder, and 0.3 kg of ginger powder 1.5 kg fried chili;

[0030] (2) Add chicken minced meat, soybean protein isolate, salt, glucose, transglutaminase, ginger powder and five-spice powder into the tumbler for 12 minutes and a vacuum of 0.1MPa;

[0031] (3) Put the rolled and kneaded chicken minced meat into a square stainless steel mold and press it tightly. At a temperature of 4°C, shape it for 10 hours, and then put it in a quick-freezing room for quick freezing. The quick-freezing time is 8 hours. After quick-freezing The center temperature is -30°C, and then sliced ​​with a frozen microtome with a thickness of 4mm to make chicken breast;

[0032] (4...

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Abstract

The invention discloses a method for preparing chicken jerky. The steps are as follows: the raw materials of chicken jerky are prepared according to the following parts by weight: 90-100 minced chicken meat, 2-3 soybean protein isolate, 0.4-0.6 salt, and 0.4-0 glucose 0.6, glutamine transaminase 0.2~0.3, allspice powder 0.1~0.3, ginger powder 0.1~0.3, fried pepper 0.5~1.5; then make dried chicken; the present invention adopts glutamine transaminase to catalyze the cross-linking in the protein molecule , intermolecular cross-linking, connection between protein and amino acid, and hydrolysis of glutamine group in protein molecule, recombination and bonding of chicken minced meat; freezing section, frying and drying for dehydration and microwave sterilization Packing and storing effectively prolongs the shelf life of dried chicken products, and increases the added value of chicken minced meat products.

Description

technical field [0001] The invention relates to a method for preparing chicken jerky processed from minced chicken meat as the main raw material. Background technique [0002] Chicken minced meat is the leftovers produced by chicken minced meat cutting and processing enterprises in the process of chicken minced meat cutting and processing. It is generally used in food processing such as dumplings, sausages, and chicken essence, but the added value of these products is not high. Contents of the invention [0003] The technical problem to be solved by the invention is to provide a method for making chicken jerky with high added value. [0004] Technical scheme of the present invention is: a kind of preparation method of dried chicken, its steps are as follows: [0005] (1) The raw materials of dried chicken are prepared according to the following parts by weight: minced chicken meat 90~100, soybean protein isolate 2~3, salt 0.4~0.6, glucose 0.4~0.6, glutamine transaminase 0...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L13/50A23L13/40
Inventor 王宇栋朱玉玺
Owner 河南省淇县永达食业有限公司
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