Toothpick chicken kebab and production process thereof

A toothpick meat kebab and production process technology, which is applied in the direction of food ingredients containing natural extracts, food preparation, food science, etc., can solve the problems of low product yield, high nutritional loss, and poor taste, and achieve soft color and fragrance. Natural, high-protein results

Inactive Publication Date: 2014-12-03
吉林卓越实业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems of poor taste, high nutritional loss and low product yield after frying in the meat skewers prepared by traditional techniques, the invention provides a toothpick meat skewer and its production process

Method used

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  • Toothpick chicken kebab and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Step 1. Selection, requirements and storage of raw materials

[0057] (1) The healthy chickens that have passed the inspection are divided into chicken breast meat and chicken ear meat under the condition of 12°C.

[0058] (2) Raw materials are required to have no peculiar smell, no residual bone, no inflammation, no congestion, peeled and fresh and shiny color, fat content ≤ 8%; chicken breast meat requires no breast meat, and chicken ear meat requires less oily edge content And no impurities.

[0059] (3) Storage method

[0060] Fresh raw materials: pre-cool to the central temperature of the raw materials at 0°C.

[0061] Frozen raw materials: Freeze in plate freezing mode, 10Kg per plate, quick-frozen at -35°C, and control the center temperature of raw materials below -18°C.

[0062] Step 2. Preparation of raw materials

[0063] (1) Frozen raw materials need to be thawed naturally in the buffer room. The thawing temperature is controlled at 10-15°C, and the thawi...

Embodiment 2

[0077] Step 1. Selection, requirements and storage of raw materials

[0078] (1) The healthy chickens that have passed the inspection are divided into chicken breast meat and chicken ear meat under the condition of 12°C.

[0079] (2) Raw materials are required to have no peculiar smell, no residual bone, no inflammation, no congestion, peeled and fresh and shiny color, fat content ≤ 8%; chicken breast meat requires no breast meat, and chicken ear meat requires less oily edge content And no impurities.

[0080] (3) Storage method

[0081] Fresh raw materials: Pre-cool to the center temperature of the raw materials at 4°C.

[0082] Frozen raw materials: Freeze in plate freezing mode, 10Kg per plate, quick-frozen at -35°C, and control the center temperature of raw materials below -18°C.

[0083] Step 2. Preparation of raw materials

[0084] (1) Frozen raw materials need to be thawed naturally in the buffer room. The thawing temperature is controlled at 10-15°C, and the thawin...

Embodiment 3

[0098] Step 1. Selection, requirements and storage of raw materials

[0099] (1) The healthy chickens that have passed the inspection are divided into chicken breast meat and chicken ear meat under the condition of 12°C.

[0100] (2) Raw materials are required to have no peculiar smell, no residual bone, no inflammation, no congestion, peeled and fresh and shiny color, fat content ≤ 8%; chicken breast meat requires no breast meat, and chicken ear meat requires less oily edge content And no impurities.

[0101] (3) Storage method

[0102] Fresh raw materials: pre-cool to the center temperature of the raw materials at 2°C.

[0103] Frozen raw materials: Freeze in plate freezing mode, 10Kg per plate, quick-frozen at -35°C, and control the center temperature of raw materials below -18°C.

[0104] Step 2. Preparation of raw materials

[0105] (1) Frozen raw materials need to be thawed naturally in the buffer room. The thawing temperature is controlled at 10-15°C, and the thawin...

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PUM

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Abstract

The invention discloses a toothpick chicken kebab and a production process thereof, relating to the field of food preparing methods and solving the problems of poor taste, high nutrient loss, and low yield of an oil-fried product of chicken flesh and bone kebab prepared by adopting an existing conventional process. The toothpick chicken kebab comprises the following components in parts by weight: 100 parts of chicken breast meat or meat between chicken legs and chicken breast, 4.4-4.6 parts of pickled zanthoxylum armatum powder, 3.15-3.25 parts of pickled chicken flesh and bone powder, 0.29-0.31 part of carrageenan, 0.24-0.26 part of chicken paste, 0.98-1 part of composite phosphate, 1.4-1.6 parts of soybean dietary fiber, 2.8-3.2 parts of corn starch, 1.9-2.1 parts of soybean salad oil, 0.016-0.045 part of paprika red pigment, 0.9-1.1 parts of soybean isolate protein and 48-55 parts of ice water. The toothpick chicken kebab disclosed by the invention has the advantages of soft color, a function of promoting the appetite, proper water retention, high protein content, natural flavor, special taste, sweetness and mild pungency, deliciousness and crisp bone and mouthful fragrance when being eaten, and is suitable for people of all ages; the yield of primary products of the oil-fried product is 82.6 percent, and thus the toothpick chicken kebab is suitable for wide popularization on the market.

Description

technical field [0001] The invention relates to the technical field of food preparation methods, in particular to a toothpick meat skewer and a production process thereof. Background technique [0002] Bone and flesh is a traditional snack loved by the common people. It has a unique flavor and is a very popular special snack. Customers can buy these raw meat kebabs connected with flesh and blood, and then use an oven or microwave oven at home to bake them directly into edible cooked meat kebabs. At present, the common bone-meat skewers on the market are all processed by traditional processing methods. Over the years, there has not been much improvement in the preparation process. The produced bone-meat skewers have no taste, poor flavor and product palatability, and are expensive. , It is not suitable for ordinary people to consume, causing ordinary people to control the delicious food on the market and eat it as a luxury. [0003] Based on the above reasons, the market is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L13/10A23L13/40A23L13/70
CPCA23L13/70A23L13/42A23L13/428A23L13/43A23L13/50A23V2002/00A23V2250/21A23V2250/5036A23V2250/5118A23V2250/5488
Inventor 苗维君赵亚红史丹丹
Owner 吉林卓越实业股份有限公司
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