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Method for producing chicken cutlet

A production method and technology for chicken chops, which are applied in the fields of application, food preparation, food science, etc., can solve the problem of short texture of chicken, and achieve the effect of ensuring meatiness and avoiding overlapping of meat slices.

Inactive Publication Date: 2013-12-11
HANGZHOU JINSANYI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the improved production process retains a certain texture of chicken, the texture of chicken is shorter, so there is still a certain gap between the texture of chicken steak and chicken, which needs to be improved urgently

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] a. Thawing: put the frozen chicken breast into the thawing room for thawing, the temperature of the thawing room is 15℃, and the thawing time is 15h;

[0018] b. Slicing: put the thawed chicken breast into a slicer for slicing, and the slice thickness is 4mm;

[0019] c. Soaking: After the ice water, tapioca starch and marinade in the soaking basket are evenly mixed in a ratio of 42:1:7, put the sliced ​​chicken breast in the soaking basket for soaking, the soaking temperature is 8 ℃, soaking The time is 8h;

[0020] d. Rolling and kneading: put the soaked chicken breast into the rolling and rolling machine, and the rolling time is 15 minutes;

[0021] e. Pickling: Put the tumbled chicken breast into the pickling warehouse for pickling, the temperature of the pickling warehouse is 0℃, and the pickling time is 24h;

[0022] f. Stirring: Mix the marinated chicken breast with ice water, wheat starch and flour, thaw and return the material, and then put it into the mixer ...

Embodiment 2

[0027] a. Thawing: put the frozen chicken breast into the thawing room for thawing, the temperature in the thawing room is 17℃, and the thawing time is 16h;

[0028] b. Slicing: put the thawed chicken breast into a slicer for slicing, and the slice thickness is 5mm;

[0029] c. Soaking: After the ice water, tapioca starch and marinade in the soaking basket are evenly mixed in a ratio of 42:1:7, put the sliced ​​chicken breast in the soaking basket for soaking, the soaking temperature is 8 ℃, soaking The time is 12h;

[0030] d. Rolling and kneading: Put the soaked chicken breast into the rolling machine for rolling and rolling, and the rolling time is 25 minutes;

[0031] e. Pickling: Put the tumbled chicken breasts into the pickling warehouse for pickling, the temperature of the pickling warehouse is 4°C, and the pickling time is 40h;

[0032] f. Stirring: Mix the marinated chicken breast with ice water, wheat starch and flour, thaw and return the material, and then put it ...

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PUM

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Abstract

The invention discloses a method for producing a chicken cutlet, which comprises implementation steps of thawing, slicing, soaking, rolling and kneading, pickling, stirring and moulding, wherein chicken breast meet provided by the invention are sliced to form flake-like chicken cutlet main raw materials, and the mould has a thickness which is not more than that of two pieces of flake-like chicken breast meet, thus avoiding that the chickens are superposed during moulding. Edges of all flake-like chicken breast meet are firmly connected by starch, and then breadcrumbs are covered on an outer side, so that all flake-like chicken breast meet are connected to form a large sheet of chicken cutlet, thus guaranteeing the quality of the chicken, and being convenient to conduct large-scale production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for producing chicken chops. Background technique [0002] Chicken steak is a common fried food, mainly marinated chicken breasts, and then adheres bread crumbs or starch on the outside, and then frys them. As the chicken chop industry grows, the production of chicken chops is centralized by factories, and the formed chicken chops are packaged and transported to various restaurants. The restaurants sell the chicken chops to consumers after finishing the final frying work. By. In order to meet the needs of large-scale production, there are mainly two existing chicken chop production processes: one is to mash the chicken, then mix with tapioca starch and various spices, roll and knead, and finally press and freeze it in a mold. The chicken chops produced by this method have only chicken flavor and no lack of chicken texture, and have been gradually eliminated. S...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L1/318A23L13/50A23L13/70
Inventor 陶红兵
Owner HANGZHOU JINSANYI FOOD