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Fresh-keeping agent and application of Fengdu spicy chicken nuggets

A technology of spicy chicken nuggets and a preservative, which is applied to the fresh-keeping technology of chicken and the fresh-keeping technology of Fengdu spicy chicken nuggets, can solve the problems of uneven product quality, unstable processing conditions, no production process, etc. The effect of shelf life, expanding sales radius and improving storage time

Inactive Publication Date: 2015-08-12
FENGDU COUNTY MALA XIONGDI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the processing conditions of "Fengdu Spicy Chicken Nuggets" are unstable, which in turn causes food contamination
Subtle differences in craftsmanship lead to uneven product quality. At present, there is no production process for "Fengdu Spicy Chicken Nuggets" that can be industrialized

Method used

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  • Fresh-keeping agent and application of Fengdu spicy chicken nuggets
  • Fresh-keeping agent and application of Fengdu spicy chicken nuggets
  • Fresh-keeping agent and application of Fengdu spicy chicken nuggets

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] The preparation of embodiment 1 antistaling agent

[0045] 1 Preservative 1 of Fengdu Spicy Chicken Nuggets consists of the following components in parts by weight:

[0046] 90 parts of sodium diacetate;

[0047] 10 parts of sodium dehydroacetate;

[0048] Potassium sorbate 1.5 parts.

[0049] 2 The antistaling agent 2 of Fengdu spicy chicken nuggets consists of the following components in parts by weight:

[0050] 110 parts of sodium diacetate;

[0051] 30 parts of sodium dehydroacetate;

[0052] Potassium sorbate 0.5 part.

[0053] 3 The antistaling agent of Fengdu spicy chicken nuggets consists of the following components in parts by weight:

[0054] 100 parts of sodium diacetate;

[0055] 20 parts of sodium dehydroacetate;

[0056] Potassium sorbate 1 part.

Embodiment 2

[0057] The preparation method of embodiment 2 Fengdu spicy chicken nuggets

[0058] The preparation method of Fengdu spicy chicken nuggets specifically comprises the following steps:

[0059] A pre-cooked

[0060] Soak the frozen chicken in tap water to thaw; after the chicken is completely thawed, cut it into chicken legs, chicken wings, neck, chicken breast, chicken back, chicken drumsticks, the cut weight is 40-60g, and the cut chicken pieces are rinsed with clean water Remove the blood on the surface; boil the cut chicken to obtain pre-cooked chicken. In the step A, the cut chicken is boiled until the water medium boils again, and quickly picked up to obtain pre-cooked chicken.

[0061] B marinated

[0062] Put the seasoning and the antistaling agent in a 45-55°C water medium for preparation to obtain a marinade solution, marinate the precooked chicken for 50-80 minutes to obtain marinated chicken, and the marinade solution contains mass volume The preservative with a ...

Embodiment 3

[0065]Embodiment 3 Fengdu spicy chicken nugget preservative

[0066] According to the preparation method of Example 2, three additives, sodium dehydroacetate, potassium sorbate, and sodium diacetate were selected for compounding, and three levels of each additive were respectively selected for three-factor three-level orthogonal test. The levels of each factor are shown in Table 1, and the L9(33) orthogonal table is selected to obtain 9 groups of composite preservatives with different addition combinations, which are recorded as groups 1-9.

[0067] Table 1 Orthogonal experiment table of compound preservatives

[0068]

[0069] Using the total number of colonies as an index, the optimal combination of preservatives was studied through preservation experiments, as shown in Table 2.

[0070] Table 2 Changes in the total number of colonies of Fengdu spicy chicken nuggets during storage under the action of different compound preservatives

[0071]

[0072]

[0073] Acco...

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Abstract

The invention belongs to the field of food, and particularly relates to a preservative for Feng du spicy and hot chicken nuggets. The preservative for the Feng du spicy and hot chicken nuggets comprises, by weight, 90-110 parts of sodium diacetate, 10-30 parts of sodium dehydroacetate, and 0.5-1.5 parts of potassium sorbate. The making method of the Feng du spicy and hot chicken nuggets comprises the steps that cut chicken is boiled and salted for 50-80 minutes; mixed liquid with the preservative is heated to be boiled, and the chicken is placed into the boiled mixed fluid to be boiled for 10-15 minutes; after the chicken is cooled, seasoning is mixed, and then the Feng du spicy and hot chicken nuggets are obtained. The preservative is especially prepared for the Feng du spicy and hot chicken nuggets, therefore, the taste of the Feng du spicy and hot chicken nuggets can be ensured, and the storage time of the Feng du spicy and hot chicken nuggets can be prolonged. The making technology is high in stability and capable of achieving large-scale production, prolongs the shelf life, and enlarges the sale radius of the Feng du spicy and hot chicken nuggets.

Description

technical field [0001] The invention belongs to the field of food, in particular to a fresh-keeping process for chicken, in particular to a fresh-keeping process for Fengdu spicy chicken nuggets. Background technique [0002] As the main species of poultry meat, chicken is increasingly favored by consumers due to its high protein, low fat, low cholesterol, low calorie and other characteristics. Chicken is a highly perishable food, and the degree of spoilage is closely related to post-slaughter processing, packaging and storage. [0003] "Fengdu spicy chicken nuggets" is a proper noun, which is different from other spicy chicken nuggets, such as figure 1 As shown, it combines color, aroma, taste, shape, numbness and spicyness in one body. It has a delicious fragrance and a long aftertaste. It is a well-known convenient travel food in Chongqing. For details, please refer to Baidu Encyclopedia. The traditional method is to boil the chicken in white water and cut it into small...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/20A23L1/315A23L1/314A23L13/40A23L13/50
Inventor 范淑英孙华明屠大伟范红艳范大国
Owner FENGDU COUNTY MALA XIONGDI FOOD