Process for processing fresh and tender shredded meat fibers of chicken breast

Abstract

The invention provides a process for processing fresh and tender shredded meat fibers of chicken breast. The process is characterized by comprising the steps of: (1) using the peeled big breast chicken as a main material for later use, wherein the anadesma on the top of a thick end of the peeled big breast chicken is removed, the fat content is less than or equal to 3%,and the product temperature is 2-5 DEG C; (2) tenderizing a single side of the finished big breast chicken once by a tenderization machine; (3) using a beater, beating the tenderized big breast chicken put into the beater; (4) putting the fibriform shredded meat of the chicken breast into a tumbling solution and stirring uniformly at a high speed by a vacuum tumbling machine; (5) standing and pickling the shredded meat fibers for 8-10h at 0-5 DEG C, and frying to shape the shredded meat fibers; (6) freezing the shredded meat fibers quickly, wherein the centigrade (C.T.) of the product after individual quick freezing is less than or equal to minus 18 DEG C; and (7) packaging the shredded meat fibers and warehousing. The process has the beneficial effects that the shredded meat fibers are kept fully; and meanwhile, by tenderizing and beating to separate out the shredded meat fibers in the raw meat and the big breast chicken, and through the quality improvement and the taste of the rolled and pickled meat, the value and the authenticity of the product are improved greatly.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a novel meat food processing technology. Background technique [0002] The existing food processing technology is still mainly chopping, emulsifying or mixing after grinding the meat. The emulsified products have no sense of meat in the senses, and the existence of meat in the product cannot be seen, because the real material of the product cannot be seen, and the product lacks safety. taste, which reduces the appetite of consumers; the mixed and stirred products after mincing meat can partially show the existence of meat particles in the product, but most of the meat particles are used as an embellishment, and there are still more non-meat fillings. Can not show the real characteristics of shredded pork. Contents of the invention [0003] The purpose of the present invention is to address the deficiencies of the prior art and to provide solutions for the deficiencies of the pri...

AI Technical Summary

Problems solved by technology

[0002] The existing food processing technology is still mainly chopping, emulsifying or mixing after grinding the meat. The emulsified products have no sense of meat in the senses, and the existence of meat in the product cannot be seen, because the real material of the product cannot be seen, and the product lacks safety. taste, which reduces the appetite of consumers; the mixed and stirred products after mincing meat can partially show the existence of meat particles in the product, but most of the meat particles are used as an embellishment, and there are still more non-meat fillings. Unable to show the real characteristics of shredded pork