Preparing method of sized and boneless chicken leg meat

A production method and technology for chicken thigh meat, applied in food preparation, application, food science and other directions, can solve the problems of strong randomness of operation methods, easy cross-contamination, and easy leakage of recipes, so as to achieve no risk of cross-contamination, reduce labor intensity, The effect of stable product quality

Inactive Publication Date: 2014-02-05
上海小南国海之源餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The traditional production method of sizing boneless chicken leg meat has low yield, small production volume, serious waste, and high production cost; the operation method is random, and there are many operators, and everyone's technical level and quality awareness are inconsistent, resulting in The quality is unstable; there are too

Method used

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Embodiment Construction

[0018] Provide specific embodiment below, the present invention is described in further detail:

[0019] A preparation method for sizing boneless chicken leg meat, comprising the following steps:

[0020] A. Prepare materials: Prepare materials according to the following dosage, specifically: 30-35kg of chicken thigh; 0.75-1kg of ginger; 0.75-1kg of onion; 0.5-0.65kg of red pepper; 15 eggs; 50g of salt; 20g;

[0021] B. Thawing: Frozen boneless chicken thighs are thawed overnight to an incompletely thawed state, and the temperature is preferably between -2°C and 0°C;

[0022] C. Slicing: Cut the thawed chicken leg meat into 1.5*1.5cm granules; put the diced chicken pieces into ice water to cool down to 0-4°C, remove and drain for later use;

[0023] D. Sizing:

[0024] a. Wash the ginger and onion, and filter the juice with gauze;

[0025] b. Remove the stalks of the red peppers, wash them, put them into a grinder, add the juice squeezed from ginger and onions, and crush t...

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PUM

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Abstract

The invention discloses a preparing method of sized and boneless chicken leg meat. The preparing method comprises the following steps: (A) material preparation; (B) unfreezing; (C) cutting and matching; (D) sizing; (E) cooling; (F) packaging; (G) storage. The preparing method disclosed by the inventon has the beneficial effects that the yield of prepared vegetable and meat wonton stuffing is high; the production cost is reduced, the operation is easy, and the quality of products is stable; the production is centralized, and no risk of cross contamination is caused; a small quantity of operators are required, and the formula can be easily secreted; the labor intensity is reduced; simultaneously, the freshness is guaranteed.

Description

technical field [0001] The invention relates to a method for preparing sizing boneless chicken legs. Background technique [0002] The traditional production method of sizing boneless chicken leg meat has low yield, small production volume, serious waste, and high production cost; the operation method is random, and there are many operators, and everyone's technical level and quality awareness are inconsistent, resulting in The quality is unstable; there are too many operators, and the formula is easy to leak; the production of traditional boneless boneless chicken thigh meat is not carried out in a single operation room, which is easy to cross-contaminate; in addition, the sales volume of stores is not easy to control, and the product storage period is long, and the freshness is not easy to guarantee. Contents of the invention [0003] The purpose of this invention is to provide a kind of preparation method of sizing boneless chicken drumstick, comprising the following s...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L13/50A23L13/40A23L13/70
CPCA23L13/55
Inventor 王慧敏
Owner 上海小南国海之源餐饮管理有限公司
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