Chicken bone and flesh kebabs and production process thereof

A technology for phoenix bone meat skewers and a production process is applied in the directions of food ingredients as taste modifiers, food ingredients as taste modifiers, food preparation, etc. Moderate price, cheap raw materials, soft color effect

Inactive Publication Date: 2015-01-21
吉林卓越实业股份有限公司
View PDF5 Cites 7 Cited by
  • 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, high price and low yield of products after frying in the existing bone-meat meat skewers prepared by traditional techniques, the present invention provides a phoenix bone meat skewer and its production process

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Chicken bone and flesh kebabs and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Step 1. Selection, requirements and storage of raw materials

[0058] (1) Select healthy chickens that have passed inspection and quarantine, and divide them into chicken breast meat, chicken ear meat and chicken breast cartilage at 12°C.

[0059] (2) The raw materials are required to have no peculiar smell, no residual bone, no inflammation, no congestion, peeled and fresh and shiny color, and the fat content is ≤8%; chicken breast meat requires no breast meat, and chicken ear meat requires less oil content And no impurities.

[0060] (3) Storage method

[0061] Fresh raw materials: pre-cool to the core temperature of the raw material 0 ℃;

[0062] Frozen raw materials: frozen by plate freezing, 10Kg per plate, quick-frozen at -35 °C, and the central temperature of the raw materials is controlled below -18 °C.

[0063] Step 2. Preparation of raw materials

[0064] (1) The chicken breast cartilage needs to be removed from the black and red bones. It must be soaked i...

Embodiment 2

[0082] Step 1. Selection, requirements and storage of raw materials

[0083] (1) Select healthy chickens that have passed inspection and quarantine, and divide them into chicken breast meat, chicken ear meat and chicken breast cartilage at 12°C.

[0084] (2) The raw materials are required to have no peculiar smell, no residual bone, no inflammation, no congestion, peeled and fresh and shiny color, and the fat content is ≤8%; chicken breast meat requires no breast meat, and chicken ear meat requires less oil content And no impurities.

[0085] (3) Storage method

[0086] Fresh raw materials: pre-cool to the central temperature of the raw material at 4°C;

[0087] Frozen raw materials: frozen by plate freezing, 10Kg per plate, quick-frozen at -35 °C, and the central temperature of the raw materials is controlled below -18 °C.

[0088] Step 2. Preparation of raw materials

[0089] (1) The chicken breast cartilage needs to be removed from the black and red bones. It must be so...

Embodiment 3

[0107] Step 1. Selection, requirements and storage of raw materials

[0108] (1) Select healthy chickens that have passed inspection and quarantine, and divide them into chicken breast meat, chicken ear meat and chicken breast cartilage at 12°C.

[0109] (2) The raw materials are required to have no peculiar smell, no residual bone, no inflammation, no congestion, peeled and fresh and shiny color, and the fat content is ≤8%; chicken breast meat requires no breast meat, and chicken ear meat requires less oil content And no impurities.

[0110] (3) Storage method

[0111] Fresh raw materials: pre-cool to the central temperature of the raw material at 2°C;

[0112] Frozen raw materials: frozen by plate freezing, 10Kg per plate, quick-frozen at -35 °C, and the central temperature of the raw materials is controlled below -18 °C.

[0113] Step 2. Preparation of raw materials

[0114] (1) The chicken breast cartilage needs to be removed from the black and red bones. It must be so...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides chicken bone and flesh kebabs and a production process thereof, relating to the field of a food production method and solving the problems of bone and flesh kebabs prepared by a traditional process that the taste is poor, the nutrient loss is great, the price is high and the yield of products fried with oil is low. The chicken bone and flesh kebabs are prepared from the raw materials in parts by weight: 80 parts of chicken breast or chicken ear meat, 20 parts of chicken breast cartilages, 7.9-8.1 parts of bone and flesh kebab sauce, 0.29-0.31 part of carrageenan, 1.49-1.51 parts of a water-retaining agent, 0.19-0.21 part of chicken paste, 0.9-1.1 parts of soy isolate protein, 0.05-0.051 part of capsanthin, 1.4-1.6 parts of soybean salad oil, 3.9-4.1 parts of corn starch, 1.4-1.6 parts of soybean dietary fibers and 42-48 parts of ice water. The chicken bone and flesh kebabs provided by the invention have gentle color and luster, look delicious and have moderate water retention, high protein content and natural taste; the chicken bone and flesh kebabs have unique mouth feel and delicious meat and crispy bone, are tender and juicy, are sweet and mildly spicy, have lingering aftertaste and suitable for people of all ages; the yield of the products fried with the oil is 81.5%; and the raw materials are cheap and the price of the products is moderate.

Description

technical field [0001] The invention relates to the technical field of food preparation methods, in particular to a phoenix bone meat skewer and a production process thereof. Background technique [0002] It is a traditional snack loved by the people, with a unique flavor, and it is a very popular specialty snack. Customers can buy these bone-in-meat kebabs and grill them at home in the oven or microwave for ready-to-eat cooked kebabs. At present, the common meat-and-bone kebab products on the market are processed by traditional processing methods, and there has not been much improvement in the preparation process for many years. , it is not suitable for ordinary people to consume, resulting in the people who are delicious in the market control themselves and eat it as a luxury, and those who are not delicious suspect that the ingredients in it do not dare to eat more, and they are worth every penny in their hearts. [0003] Based on the above reasons, the market urgently ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L1/308A23L1/305A23L33/185A23L33/21
CPCA23L13/70A23L13/20A23L13/50A23V2002/00A23V2200/16A23V2200/14
Inventor 赵亚红史丹丹韩一卓
Owner 吉林卓越实业股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap