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Chicken jerky and preparation method thereof

A technology for chicken breast and chicken breast meat, which is applied in the field of food processing, can solve the problems of affecting the nutritional components of products, destroying the fragrance of active components, and extensive technological process, and achieves the effects of being suitable for large-scale production, rich in nutrition and good development prospects.

Inactive Publication Date: 2015-01-28
KUNMING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, chicken products are mainly chicken shreds, chicken balls, etc., with relatively low technical content and short shelf life. Due to the extensive process, some active ingredients are destroyed or the original flavor is lost, which affects the nutritional content of the product.

Method used

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  • Chicken jerky and preparation method thereof
  • Chicken jerky and preparation method thereof
  • Chicken jerky and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The chicken jerky described in this embodiment is obtained after pickling and baking. The pickling solution in the pickling process is made from the following raw materials: 20 grams of vegetable oil, 40 grams of white sugar, and 10 grams of salt are added to 1000 grams of water. gram, 5 grams of chicken essence, 25 grams of light soy sauce, 1 gram of pepper powder, 1 gram of five-spice powder, 10 grams of starch, 180 grams of eggs, 20 grams of ginger, 30 grams of green onion, 15 grams of garlic, 1 gram of white wine, 2 grams of dark soy sauce, It is prepared by mixing 80 grams of fruit and vegetable residues and 120 grams of oat flour.

[0027] The preparation method of chicken jerky described in the present embodiment specifically comprises the following steps:

[0028] (1) Wash 1000g chicken breast and cut it into 700g sliced ​​meat and 300g minced meat, mix the sliced ​​meat with minced meat, then put the chicken breast into 1000g pickling liquid and freeze and mari...

Embodiment 2

[0038] The chicken jerky described in this embodiment is obtained after pickling and baking, and the pickling solution in the pickling process is made from the following raw materials: add 40 grams of vegetable oil, 60 grams of white sugar, and 20 grams of salt to 1000 grams of water. 15 grams of chicken essence, 35 grams of soy sauce, 5 grams of pepper powder, 5 grams of five-spice powder, 20 grams of starch, 220 grams of eggs, 30 grams of ginger, 40 grams of green onions, 25 grams of garlic, 4 grams of white wine, 6 grams of dark soy sauce, It is prepared by mixing 120 grams of fruit and vegetable residues and 160 grams of oat flour.

[0039] The preparation method of chicken jerky described in the present embodiment specifically comprises the following steps:

[0040](1) Wash 1000g chicken breast and cut it into 500g sliced ​​meat and 500g minced meat, mix the sliced ​​meat with minced meat, then put the chicken breast into 2000g of pickling liquid and freeze and marinate f...

Embodiment 3

[0050] The chicken jerky described in this embodiment is obtained after pickling and baking. The pickling solution in the pickling process is made from the following raw materials: 34 grams of vegetable oil, 58 grams of white sugar, and 19 grams of salt are added to 1000 grams of water. 12 grams of chicken essence, 30 grams of light soy sauce, 4 grams of pepper powder, 3.5 grams of five-spice powder, 16 grams of starch, 210 grams of eggs, 26 grams of ginger, 37 grams of green onion, 22 grams of garlic, 2 grams of white wine, 4 grams of dark soy sauce, It is prepared by mixing 85 grams of fruit and vegetable residues and 140 grams of oat flour.

[0051] The preparation method of chicken jerky described in the present embodiment specifically comprises the following steps:

[0052] (1) Wash 1000g chicken breast and cut it into 600g sliced ​​meat and 400g minced meat, mix the sliced ​​meat with minced meat, then put the chicken breast into 1500g pickling liquid and freeze and mari...

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Abstract

The invention discloses chicken jerky and a preparation method thereof, belonging to the field of a food processing technology. By taking chicken, fruit and vegetable dregs and oats as main raw materials, the preparation method comprises the following steps of freezing and preserving the raw materials in a freezing chamber firstly, baking and roasting, and then spraying fruit juice on the surface of a semi-finished product to obtain the product. The preparation method is simple and convenient to operate, can fully keep the nutritional ingredients of chicken, effectively combine the nutritional ingredients of the fruits and vegetables and the oats, and can effectively prevent the nutritional ingredients and active ingredients from loss and destruction by adopting a special baking process; furthermore, the chicken jerky forms a special fruit, vegetable and chicken compound flavor, has good mouthfeel and smooth and seamless appearance, can be eaten instantly, and can be used as snack foods such as small snacks, or used as geriatric foods with low fat and low calorie.

Description

technical field [0001] The invention relates to a chicken jerky and a preparation method thereof, in particular to a preparation method of a fruit and vegetable oatmeal chicken jerky, which belongs to the technical field of food processing. Background technique [0002] Chicken is a kind of meat with high protein content and low fat content. It has many kinds of amino acids and high digestibility, which can enhance physical strength and strengthen the body. Chicken protein is rich in all essential amino acids. The amino acid pattern of chicken is very similar, so it is a high-quality protein source. Chicken also contains active ingredients that are beneficial to the human body. For example, its fat is mostly composed of unsaturated fatty acids, and it also contains phospholipids that play an important role in human growth and development. One of the important sources of fat and phospholipids in Chinese dietary structure; chicken breast contains more B vitamins, which can res...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L1/318A23L13/50A23L13/70
Inventor 杜萍杨芳李庆王铁旦孙卉黄绍军冯雯周荣锋
Owner KUNMING UNIV OF SCI & TECH
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