Anhui cuisine flavor chicken fillet as well as preparation method and special pickling auxiliary material thereof
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A technology of chicken tenderloin and Huixiang, which is applied in the field of flavored chicken, can solve the problems of similar taste and non-conformity to consumption requirements, and achieve the effect of golden color, unique flavor, uniform and strong taste
Inactive Publication Date: 2012-07-04
天津宝迪农业科技股份有限公司
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Problems solved by technology
Most of the chicken tenderloin products currently on the market have the same taste and do not meet people’s growing consumption requirements, so new flavors need to be developed urgently
Method used
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Embodiment 1
[0024] An Huixiang chicken tenderloin, the raw material is chicken tenderloin (chicken tenderloin), and the main ingredients, auxiliary materials and weight ratio of marinating ingredients are: the main ingredients of pickling: chicken tenderloin (chicken tenderloin) 1000g;
[0026] The preparation method of Huixiang chicken fillet of the present invention, the steps are as follows:
[0027] (1) Thawing: Put the chicken tenderloin that has passed the inspection on the stainless steel chopping board in the thawing room to thaw naturally until the meat center temperature is -2°C;
[0028] (2) Rolling and kneading: Put the chicken fillet and marinating ingredients in the meat rolling machine, cover the...
Embodiment 2
[0035] The difference between this embodiment and embodiment 1 is that the special-purpose pickling auxiliary material used is different, and all the others are the same.
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Abstract
The invention provides Anhui cuisine flavor chicken fillet as well as a preparation method and a special pickling auxiliary material of the Anhui cuisine. Finished products are obtained through thawing, rolling and kneading, pickling, stick insertion, quick freezing, package and warehouse entering. The pickling auxiliary material comprises 15 to 18g of common salt, 6 to 9g of white sugar, 2 to 3g of composite phosphate, 3 to 4g of monosodium glutamate, 0.3 to 0.4g of I+G, 1.6 to 1.8g of white pepper powder, 0.5 to 0.6g of garlic powder, 2.8 to 3.0g of chicken flavor, 0.6 to 0.7g of Meijixian soy, 0.2 to 0.4g of baking soda, 0.8 to 1.0g of mushroom powder, 0.4 to 0.6g of radix angelicae powder and 20 to 25g of ice water. The Anhui cuisine flavor chicken fillet provided by the invention has the advantages that after the cooking, the color is golden yellow, the saline taste is proper, the meat is fresh and tender, and the obvious Anhui cuisine flavor is realized.
Description
technical field [0001] The invention belongs to the field of flavored chicken, in particular to Huixiang chicken tenderloin, a preparation method thereof and special pickling auxiliary materials. Background technique [0002] Chicken is deeply loved by consumers because of its tender meat and delicious taste. Most of the chicken tenderloin products currently on the market have the same taste, do not meet people's increasing consumption requirements, and need to develop new tastes. Contents of the invention [0003] The object of the invention is to overcome the disadvantages of the prior art, and provide Huixiang chicken tenderloin with a golden color, moderate saltiness and tender meat quality, a preparation method thereof and special pickling auxiliary materials. [0004] The purpose of the present invention is achieved through the following technical solutions: [0005] A special pickling auxiliary material for Huixiang chicken fillets, the composition and parts by we...
Claims
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Application Information
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