Process for processing sauced chicken product
A processing technology, chicken technology, applied in food preparation, application, food science, etc., can solve the problems of small contact area between spices and soup, slow fragrance penetration, and breeding of microorganisms, so as to solve the problem of tasty products, easy absorption, and increased water retention sexual effect
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[0017] see figure 1 , the present invention provides a processing technology of marinated chicken products in sauce, which at least includes an injection marinating link and a boiling link of the chicken body in sequence, and the injection marinating link is to inject the prepared injection liquid into the chicken body by using an injection machine and pickling, the composition of the injection includes compound phosphate, soybean protein, carrageenan and water, the material-water relationship of each component is preferably: compound phosphate 38-154g / kg, such as 38 g / kg , 60 g / kg, 100 g / kg, 120 g / kg or 154 g / kg; soybean protein 25-30 g / kg, such as 25 g / kg, 27 g / kg, 28 g / kg or 30 g / kg; Carrageenan 4-7g / kg, such as 4 g / kg, 5 g / kg, 6 g / kg or 7 g / kg. The content of each component in the injection is set so that the injection that enters the chicken body can destroy the muscle fiber tissue at the fastest speed, increase the water retention of the meat, improve the tenderness of ...
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