Method for processing egg white shredded chicken

A production method and technology for chicken shreds, which are applied in food preparation, application, food science, etc., can solve problems such as inconvenience for consumers and achieve the effect of ensuring nutrition

Active Publication Date: 2012-05-30
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] There are many protein shredded chicken dishes at present, but the consumption is limited to fixed places such as some restaurants and families, which brings great inconvenience to consumers who have a fast pace of life and go out.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A method for making egg white chicken shreds, the steps of which are as follows:

[0014] (1) The raw materials of protein chicken shreds were prepared according to the following parts by weight: 50 kg of chicken shreds, 5 kg of egg whites, 2 kg of soybean protein powder, 0.5 kg of cooking wine, 2 kg of fungus, 1 kg of shredded red pepper, 2 kg of salad oil, 0.5 kg of scallion powder, 0.1 kg of ginger powder, 1 kg of salt, 1 kg of white sugar, 1 kg of raw powder, 0.1 kg of monosodium glutamate, and 8 kg of water;

[0015] (2) Cut the chicken along the grain into strips with a width of 0.4~0.5cm and a length of 6~7cm, make a slurry with egg white and soybean protein powder, put the shredded chicken into the slurry and mix well, then put it into the oil at a temperature of 180~200 Grease oil in a pan at ℃ for about 0.5~1 minute, remove and drain the oil, mix well with cooking wine, and then cool naturally, cut the water fungus into 0.5~1cm filaments, and cut the red peppe...

Embodiment 2

[0020] A method for making egg white chicken shreds, the steps of which are as follows:

[0021] (1) Prepare the raw materials of protein chicken shreds according to the following parts by weight: chicken shreds 80 kg, egg white 10 kg, soybean protein powder 5 kg, cooking wine 1 kg, fungus kg, red pepper shreds 3 kg, salad oil 5 kg, scallion white 1 kg minced ginger, 0.3 kg minced ginger, 2 kg salt, 2 kg white sugar, 2 kg raw flour, 0.3 kg monosodium glutamate, 12 kg water; steps (2) to (5) are the same as in Example 1.

Embodiment 3

[0023] A method for making egg white chicken shreds, the steps of which are as follows:

[0024] (1) The raw materials of protein chicken shreds were prepared according to the following parts by weight: chicken shreds 65 kg, egg white 7.6 kg, soybean protein powder 3.9 kg, cooking wine 1 kg, fungus 3 kg, red pepper shreds 1 kg, salad oil 4 kg, 0.5 kg of scallion powder, 0.2 kg of ginger powder, 1.6 kg of salt, 1 kg of white sugar, 1 kg of raw flour, 0.2 kg of monosodium glutamate, and 10 kg of water; steps (2) to (5) are the same as in Example 1.

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PUM

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Abstract

The invention discloses a method for processing egg white shredded chicken, which comprises the following steps: pulping and oiling the main raw material shredded chicken, cooking special sauce for the product; after shredded chicken and sauce are naturally cooled, proportionally packaging shredded chicken, shredded jelly fungi, shredded red pepper and sauce, introducing nitrogen gas, sealing, conditioning, and conducting multistage mild sterilization to obtain finished product. On the basis of the dish of egg white shredded chicken, the method of the invention combines traditional food & beverage technology and food engineering technology. The obtained dish using the method of the invention is suitable for industrial production, and does not contain any chemical additives and preservatives, and can be stored for one year at room temperature. The adoption of conditioning and multistage mild sterilization ensures the retaining of the nutrition and delicate flavor of the dish of egg white shredded chicke, and endues convenience and instant and sanitary characteristics. The obtained dish can be stored at room temperature, and can be consumed by simply heating.

Description

technical field [0001] The invention relates to a preparation method of instant, fresh-keeping, delicious and nutritious protein shredded chicken. Background technique [0002] Existing protein shredded chicken dish is more, but edible is only limited to fixed places such as some restaurants and families, brings very big inconvenience to the consumer that pace of life is fast, goes out. Contents of the invention [0003] The purpose of the present invention is to provide a method for making protein chicken shreds, which is instant, fresh, delicious and nutritious. [0004] The technical solution of the present invention is: a method for making egg white chicken shreds. First, the main raw material chicken shreds is battered and lubricated, and then the special seasoning sauce of this product is cooked; after the chicken shreds and soup are cooled naturally, Chicken shreds, fungus shreds, chili shreds and soup are packaged according to the proportion, filled with nitrogen ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L13/50
Inventor 陈联平
Owner 河南省淇县永达食业有限公司
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