Method for preparing fermented chicken meat floss soft sweets

A technology of chicken floss and chicken, which is applied in the field of preparation of fermented chicken floss, can solve the problems of hard meat, single product form, and poor taste, and achieve the effects of reducing the loss of nutrients, reducing nutritional value, and improving digestibility

Inactive Publication Date: 2014-11-12
四川省巴中市东阳食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the processed chicken products on the market mainly include marinated chicken, marinated chicken, fried chicken, canned chicken, etc. The product form is relatively single, the phenomenon of homogeneity is relatively serious, and there are certain deficiencies in nutrition, such as: lack of vitamin C
[0003] At present, the technology of preparing candy from meat is rare. The main patent found is CN103349142A, which provides a kind of meat candy and its production method. Sugar is mainly used to produce a kind of hard candy. The two raw materials of meat and sugar are only wrapped, and the two cannot be organically combined.
In addition, the fiber of chicken is longer and thicker, and improper processing, such as using only syrup to coat the chicken, can easily result in too hard or soft meat, which has a bad taste and is not easy to chew

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Wash the fresh chicken with clean water, remove the chicken bones, etc., and cut the chicken into thin strips with a length of 6 cm, a width of 1 cm, and a thickness of 0.8 cm.

[0030] (2) Put the chicken into the marinade to marinate. The marinade consists of 100 parts of water, 30 parts of cooking wine, 8 parts of white sugar, 8 parts of salt, and 4 parts of chicken essence. The marinating time is 8 hours. .

[0031] (3) Put the cooked chicken into a fermenter for fermentation, the starter is Lactobacillus, and the starter concentration is 10 6 cfu / g, the fermentation temperature is 30°C, and the fermentation time is 10h.

[0032] (4) Put the fermented chicken into a pressure cooker and cook at a temperature of 120° C. for 20 minutes.

[0033] (5) Tear the chicken strips cooked under high pressure into filaments, put them into a frying pan and fry them to make chicken floss, wherein the frying temperature is 50° C., and the frying time is 2 hours.

[0034] (6)...

Embodiment 2

[0038] (1) Wash the fresh chicken with clean water, remove the chicken bones, etc., and cut the chicken into thin strips with a length of 3 cm, a width of 0.5 cm, and a thickness of 0.3 cm.

[0039] (2) Put the chicken into the marinating liquid to marinate. The marinating liquid consists of 100 parts of water, 10 parts of cooking wine, 4 parts of white sugar, 4 parts of salt, and 2 parts of chicken essence. The marinating time is 3 hours.

[0040] (3) Put the cooked chicken into a fermenter for fermentation, the starter is Lactobacillus, and the starter concentration is 10 8 cfu / g, the fermentation temperature is 40°C, and the fermentation time is 6h.

[0041] (4) Put the fermented chicken into a pressure cooker and cook at a temperature of 130° C. for 10 minutes.

[0042] (5) Tear the chicken strips cooked under high pressure into filaments, put them into a frying pan and fry them to make chicken floss, wherein the frying temperature is 60° C., and the frying time is 1.5 ho...

Embodiment 3

[0047] (1) Wash the fresh chicken with clean water, remove the chicken bones, etc., and cut the chicken into thin strips with a length of 4.5cm, a width of 0.75cm, and a thickness of 0.55cm.

[0048] (2) Put the chicken into the marinade to marinate. The marinade consists of 100 parts of water, 20 parts of cooking wine, 6 parts of white sugar, 6 parts of salt, and 3 parts of chicken essence. The marinating time is 5.5 hours.

[0049] (3) Put the cooked chicken into a fermenter for fermentation, the starter is Lactobacillus or other bacilli, and the concentration of the starter is 10 7 cfu / g, the fermentation temperature is 35°C, and the fermentation time is 8h.

[0050] (4) Put the fermented chicken strips into a pressure cooker and cook at a temperature of 125° C. for 15 minutes.

[0051] (5) Tear the chicken strips cooked under high pressure into filaments, put them into a frying pan and fry them to make chicken floss, wherein the frying temperature is 55° C., and the fryin...

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PUM

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Abstract

The invention relates to a processing method for chicken, in particular to a method for preparing fermented chicken meat floss soft sweets. According to the method, fresh chicken, white granulated sugar, malt syrup, edible gum, fruit and vegetable condensed juice and the like serve as raw materials, chicken meat floss is prepared through the procedures of cleaning, cutting, salting, fermenting, boiling, tearing, stir-frying and the like, and then the chicken meat floss soft sweets are prepared through the procedures of boiling, reverse mold, forming, drying and the like. The chicken is fermented and manufactured into the chicken meat floss, the taste and the tissue characters of the chicken can be improved, the chicken can be softened into floss, and adsorption of a human body to nutrient contents of the chicken can be further improved; the soft sweets have the delicious taste of the chicken, the color of the sweets can be improved through the fruit and vegetable juice, the taste level of the sweets can be enriched, the defects of the chicken in the nutrition aspect are compensated, and products are balanced in product nutrition.

Description

technical field [0001] The invention relates to a chicken processing method, in particular to a preparation method of fermented chicken soft candy. Background technique [0002] Chicken is delicious, rich in nutrition, and has the function of nourishing and nourishing the body, so it is deeply loved by consumers. With the development of the food industry and the improvement of people's food requirements, the processing of chicken products has become one of the main trends in the current poultry meat processing. At present, the processed chicken products on the market mainly include marinated chicken, marinated chicken, fried chicken, canned chicken, etc. The product form is relatively single, the phenomenon of homogeneity is relatively serious, and there are certain deficiencies in nutrition, such as: lack of vitamin C . [0003] At present, there are not many technologies for preparing candy from meat. The main patent discovered is CN103349142A, which provides a kind of m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/36A23G3/48A23L1/315A23L1/318A23L13/50A23L13/70
Inventor 朱诗国朱林胡瑞李纯
Owner 四川省巴中市东阳食品有限公司
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