Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

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
View PDF9 Cites 1 Cited by
  • 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 temperature for a long time in the above-mentioned existing braised chicken taste products, the present invention provides a production process of braised chicken paste

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0018] 1) Take fresh lean chicken and break it into granules with a diameter of 5mm, then scald it in water 4 times the weight of the chicken at 80°C for 10 minutes, filter it, and get the scalded chicken nuggets for later use;

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

[0020] 3) Heat the enzymolysis mixture obtained in the above step 2) to 110°C, stir for 60 minutes, then add spices and salt, stir and grind at 70°C for 3 hours, cool down to below 40°C, vac...

Embodiment 2

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

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

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

[0027] 3) Heat the enzymolysis 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, cool down to bel...

Embodiment 3

[0031] A preparation process of braised chicken paste, 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, protease 0.05 parts, 7 parts of spices, 7 parts of table salt, the specific production process is as follows:

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

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

[0034] 3) Heat the enzymolysis 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 hours, cool down to below 40°C, vacuum fill, sterilize,...

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

PropertyMeasurementUnit
Diameteraaaaaaaaaa
Diameteraaaaaaaaaa
Login to View More

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

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
IPC IPC(8): A23L1/315A23L13/50
Inventor 杨宇航
Owner 叶县伊帆清真食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com