Production process of braised chicken paste in brown sauce

A production process and technology of chicken paste, which is applied in the field of production technology of braised chicken paste, can solve the problems of long-term maintenance of natural flavor of braised chicken, low degree of simulation, short fragrance retention time, etc., and achieve easy intestinal absorption, good taste, attractive color effect

Inactive Publication Date: 2015-04-22
叶县伊帆清真食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the problems of poor taste, low imitation degree, short fragrance retention time and inability to maintain the natural flavor of braised chicken at room

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0016] Example 1

[0017] A preparation process of braised chicken paste using corn liquid, lean chicken, protease, spices and salt as raw materials, wherein the weight parts of each raw material are: 20 parts of corn liquid, 75 parts of lean chicken, 0.05 parts of protease, and spices 5 servings, 5 servings salt, the specific production process is as follows:

[0018] 1) Take the fresh lean chicken and smash it into granules with a diameter of 5mm, then blanch it in water 4 times the weight of the chicken at 80°C for 10 minutes, and filter to obtain the blanched chicken pieces for use;

[0019] 2) Weigh the corn liquor and protease according to the above ratio, add them to the scalded chicken cubes obtained in step 1), mix them evenly and let them stand for 80 minutes to obtain the enzymatic hydrolysis mixture for use;

[0020] 3) Heat the enzymatic hydrolysis mixture obtained in step 2) above to 110°C, stir for 60 minutes, then add spices and salt, stir and grind at 70°C for 3 hours...

Example Embodiment

[0023] Example 2

[0024] A preparation process of braised chicken paste using corn liquid, lean chicken, protease, spices and salt as raw materials, wherein the weight of each raw material is: 15 parts of corn liquid, 80 parts of lean chicken, 0.1 part of protease, and spices 10 servings, 10 servings salt, the specific production process is as follows:

[0025] 1) Take the fresh lean chicken and smash it into granules with a diameter of 7mm, then blanch it in water 5 times the weight of the chicken at 80°C for 15 minutes, filter it, and then blanch the chicken pieces for use;

[0026] 2) Weigh the corn liquor and protease according to the above ratio, add them to the scalded chicken pieces obtained in step 1), mix them evenly and let them stand for 70 minutes to obtain the enzymatic hydrolysis mixture for use;

[0027] 3) Heat the enzymatic hydrolysis mixture obtained in the above step 2) to 130°C, stir for 50 minutes, then add spices and salt, stir and grind at 80°C for 2 hours, coo...

Example Embodiment

[0030] Example 3

[0031] A preparation process of braised chicken paste, which is characterized in that corn liquid, lean chicken, protease, spices and salt are used as raw materials, wherein the parts by weight of each raw material are: 25 parts of corn liquid, 70 parts of lean chicken, and protease 0.05 parts, 7 parts spices, 7 parts salt, the specific production process is as follows:

[0032] 1) Take the fresh lean chicken and smash it into granules with a diameter of 3mm, then blanch it in 3 times the weight of the chicken in water at 75°C for 5 minutes, filter it, and get the blanched chicken pieces for use;

[0033] 2) Weigh the corn liquor and protease according to the above ratio, add them to the scalded chicken cubes obtained in step 1), mix them evenly and let them stand for 60 minutes, and then set aside;

[0034] 3) Heat the enzymatic hydrolysis mixture obtained in the above step 2) to 120°C, stir for 55 minutes, then add spices and salt, stir and grind at 75°C for 2.5 h...

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Abstract

The invention provides a production process of a braised chicken paste in brown sauce. The production process comprises the following steps: scalding, enzymolysis, stirring, heating, grinding and the like, and the production process specifically comprises the following steps: crushing chicken into granules with particle sizes of 3-7mm, and scalding for 5-15 minutes in water which accounts for 3-5 times of the weight of the chicken at 70-80 DEG C to ensure that the fishy smell of the chicken can be preliminarily removed on the one hand, the growth and propagation of most microorganisms can be inhibited on the other hand, and thus the content of harmful substances can be reduced, and the safety and sanitation of the chicken can be ensured; and adding a corn liquid and protease to perform thermal reaction, then matching with raw materials such as spices, table salt and the like, and then grinding for 2-3 hours at 70-80 DEG C. By adopting the production process provided by the invention, nutrient substances in the chicken can be better protected and cannot be damaged, and realistic effects of natural meat flavor can be generated; and moreover, the braised chicken paste in brown sauce provided by the invention has the natural fragrance and nutritional components of corns, and the prepared braised chicken paste in brown sauce is good in taste, rich and natural in meat flavor and attractive in color, is easier to be absorbed by the intestines, and can be used for better meeting the needs of a human body on nutrient balance.

Description

technical field [0001] The invention relates to the field of meat food processing, in particular to a manufacturing process of braised chicken paste. Background technique [0002] Braised chicken-flavored products are widely loved by people. With the improvement of living standards, people have put forward higher requirements for the mouthfeel, meat fragrance and fragrance retention time of braised chicken-flavored products. At present, there are many types of seasonings with this taste on the market, but these products have the problems of poor mouthfeel, low degree of imitation, short fragrance retention time, and cannot keep the natural flavor of braised chicken at room temperature for a long time, which cannot meet people's needs. Contents of the invention [0003] Aiming at the problems of poor taste, low degree of imitation, short fragrance retention time and inability to maintain the natural flavor of braised chicken at room temperature for a long time in th...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L13/50
Inventor 杨宇航
Owner 叶县伊帆清真食品有限公司
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