Process for processing sauced chicken product

Abstract

The invention relates to a process for processing a sauced chicken product. The process at least comprises the steps of: injecting and pickling a chicken body and cooking the chicken body, wherein the injection liquid used in the injecting and pickling link comprises the following components: compound phosphate, soybean protein, carrageenan and water; in the step of cooking the chicken body, the chicken body subjected to injecting and pickling is cooked by employing spice, and the spice is used after being ground. The chicken body is subjected to injecting and pickling, so that the injection liquid can rapidly enter various parts of the chicken body, the water-retaining property of the chicken can be greatly improved through damage on the muscle fiber tissues caused by the components in the liquid, the mouthfeel tenderness is improved, and the spice is ground before cooking, so that the contact area between the spice and the soup is obviously increased, the penetration of the flavor components is facilitated under the condition that the muscle tissues are soft, and the taste of the spice in the product is improved; and therefore, the prepared sauced chicken product is smooth in mouthfeel and fresh in meat. By adoption of the method, the problem that the product is not tasty can be solved in a short time, and the production efficiency is improved.

Description

technical field [0001] The invention relates to a processing technology of chicken, in particular to a processing technology of marinated chicken products in sauce. Background technique [0002] Braised meat products in sauce generally need to go through processes such as pickling, rolling, and stewing to ensure the taste of the product is strong and fragrant. However, the time required for the initial pickling and rolling is generally longer, which makes the operation cycle longer in industrial production. At the same time, the pickling and tumbling process also has higher requirements on the environment, otherwise it is very easy to breed microorganisms and cause hidden dangers to production. The spices used in the traditional stewing process have not been processed in any way, and the contact area between the spices and the soup is small, which makes the fragrance permeate slowly during the stewing process. Contents of the invention [0003] In order to overcome the ab...

AI Technical Summary

Problems solved by technology

[0002] Braised meat products in sauce generally need to go through processes such as pickling, rolling, and stewing to ensure the taste of the product is strong and fragrant. However, the time required for the initial pickling and rolling is generally longer, which makes the operation cycle longer in industrial production. At the same time, the pickling and tumbling process also has high requirements on the environment, otherwise it is very easy to breed microorganisms and cause hidden dangers to production

The spices used in the traditional stewing process have not been processed in any way, and the contact area between the spices and the soup is small, which makes the fragrance permeate slowly during the stewing process

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