A kind of microwave puffed chicken skin food and preparation method thereof

A technology of microwave puffing and chicken skin, applied in the field of food processing, to achieve the effects of saving production costs, enhancing collagen activity, and requiring less processing equipment
CN103110124BInactive Publication Date: 2014-10-08四川省石棉县田湾河野生资源开发有限公司
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
四川省石棉县田湾河野生资源开发有限公司
Publication Date
2014-10-08
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention relates to the field of food processing, and in particular relates to a microwave-puffed chicken skin food and a preparing method thereof. The microwave-puffed chicken skin food comprises the following raw materials in parts by weight according to a formula: 100 parts of chicken skin, 3-8 parts of sesame oil, 2-4 parts of yellow wine, 1-3 parts of edible salt and 0.5-2 parts of white sugar. The invention also provides a method for preparing the microwave-puffed chicken skin food. The method comprises the following steps of: pretreating the raw materials; stirring the pretreated raw materials; pre-drying the stirred raw materials; puffing the pre-dried raw materials by microwaves; and packaging. A new concept is supplied for variety and industrialization of the conventional meat product production technology in China.
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Description

technical field

[0001] The invention relates to the field of food processing, in particular to a microwave puffed chicken skin food and a preparation method thereof. Background technique

[0002] Chicken skin contains a lot of collagen, which has a certain beauty effect. At the same time, chicken skin contains a lot of lipids and has a good flavor, especially after heat processing, the fragrance is more intense. However, after the chicken skin is processed by common methods such as frying and grilling, substances such as benzopyrene and acrylamide are produced, which increases the possibility of cancer-causing chicken skin. This area needs to develop new healthy and safe chicken skin snack food at present.

[0003] Puffed food is a new type of food that developed rapidly in my country in the late 1960s. Because of its porous and puffy texture, crispy taste, easy to digest and absorb, and because of its convenient processing, high degree of automation, relatively stable qual...

Claims

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