Orleans diced chicken and preparation method thereof

The technology of Orleans chicken diced and Orleans chicken is applied in the field of food processing, which can solve the problems such as the lack of standardization of Orleans chicken diced products, and achieve the effects of improving taste and cross-sectional effect, improving internal structure and increasing yield.

Inactive Publication Date: 2012-11-14
SUZHOU HAODELAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a kind of Orleans chicken diced and its preparation method, and the purpose is to solve the problem that the existing Orleans chicken diced products have not achieved standardization

Method used

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  • Orleans diced chicken and preparation method thereof

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Effect test

Embodiment 1

[0023] Embodiment 1: A kind of Orleans diced chicken and preparation method thereof

[0024] A kind of Orleans chicken, described Orleans chicken is mainly made of the main ingredient chicken of 950~1050 parts by weight and the auxiliary material of following parts by weight:

[0025] Spices 35~40 parts;

[0026] 8~10 parts of starch;

[0027] Chicken essence 14~16 parts;

[0028] 2~3 portions of table salt;

[0029] Sodium bicarbonate 5~8 parts.

[0030] See attached figure 1 As shown, the method for making Orleans diced chicken includes putting the auxiliary material and main ingredient chicken into a tumbler for tumbling operation, and then marinating at 0-5°C for 4-6 hours.

[0031] A further preferred technical solution of the specific embodiment of the present invention also includes 10 to 12 parts of meat product pickling preparation.

[0032] In the further preferred technical scheme of the specific embodiment of the present invention, the spice is Orleans marina...

Embodiment 2

[0037] Embodiment 2: A kind of Orleans diced chicken and its preparation method

[0038] A kind of Orleans chicken, the batching of described Orleans chicken is as follows:

[0039] Chicken 1000 grams;

[0040] 38 grams of spices;

[0041] 9 grams of starch;

[0042] Chicken essence 15 grams;

[0043] 2 grams of table salt;

[0044] 10 grams of meat product pickling agent;

[0045] Sodium bicarbonate 5 grams.

[0046] See attached figure 1 As shown, the method of making Orleans chicken, the steps are as follows:

[0047] 1. Picking and inspection: raw material: chicken meat. Check if the chicken breast is spoiled, smelly, or stale.

[0048] 2. Thawing: Put the basket on the white floor, then unpack the chicken breast and put it in the basket to thaw naturally. Unfreezing standard: 50% unfreezing.

[0049] 3. Machine dicing: put the chicken into the dicing machine, and cut into dices with a length, width and thickness of 1×1×1 cm. Standard: No continuous knife pheno...

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PUM

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Abstract

The invention relates to Orleans diced chicken and a preparation method thereof. The Orleans diced chicken is mainly prepared from 950-1050 parts by weight of chicken, 30-35 parts of spice, 8-10 parts of starch, 14-16 parts of chicken essence, 2-3 parts of salt and 5-8 parts of sodium bicarbonate. By adopting the invention, the raw-material standardization, the product standardization and the process standardization of the Orleans diced chicken can be realized.

Description

technical field [0001] The invention relates to Orleans diced chicken and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Qian Xuesen, a famous scientist who called modern fast food "a great revolution in human history", proposed that fast food centers should be established in some big cities in my country to meet the dietary needs of the masses with high efficiency and low cost of large-scale operation, and to speed up the development of fast food. The pace of socialization of housework promotes the development of our country's economy. However, to this day, there is still a huge gap between the status quo of fast food and the requirements of the society in all aspects from product production to operation methods. Many people in the industry have proposed that fast food should take the road of standardization and industrialization. At present, fast food needs to develop from the experience of personal skills t...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L13/50
Inventor 汤建英汤建妹
Owner SUZHOU HAODELAI FOOD
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