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Original-taste chicken steak and processing method thereof

A technology of breast ribs and breast meat, applied in the fields of application, food preparation, food science, etc., can solve problems such as inconvenient eating, poor taste, single chicken breast meat products, etc.

Inactive Publication Date: 2015-06-17
LIAOCHENG DONGDA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Chicken breast meat has high protein content and is easily absorbed and utilized by the human body. It contains phospholipids that play an important role in human growth and development. The product is single, the taste is poor, and it is inconvenient to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of original breast steak, including chicken breast: marinade, the marinade contains white sugar, salt, monosodium glutamate, spices, chili red, ethyl maltol, 5'-taste nucleotide disodium, etc., breast meat , The ratio of parts by weight of the marinade is: 100:7:0.15:2:0.1:0.25:2.5:27; the chicken breast is first powdered after being marinated by the marinade, then sized and then powdered; powdered The parts by weight ratio of the powder used is 80 parts of wheat flour, 25 parts of potato starch, 5 parts of cornstarch, 5 parts of oxidized starch, 0.1 part of table salt, 0.9 part of white pepper powder, 0.9 part of garlic powder, and 0.03 part of sodium bicarbonate ; 0.2 part of sodium carboxymethyl cellulose; 0.2 part of sodium alginate; the ratio of parts by weight of the slurry used for sizing is 3 parts of table salt, 18 parts of cornstarch, 0.8 part of carrageenan, 0.5 part of compound moisture retaining agent, large 0.5 parts of soybean oil, 1 part of egg wh...

Embodiment 2

[0034] A kind of original breast steak, including chicken breast: marinade, the marinade contains white sugar, salt, monosodium glutamate, spices, chili red, ethyl maltol, 5'-taste nucleotide disodium, etc., breast meat , The ratio of parts by weight of the marinade is: 100:7:0.15:2:0.1:0.25:2.5:27; the chicken breast is first powdered after being marinated by the marinade, then sized and then powdered; powdered The proportioning by weight of the powder used is 90 parts of wheat flour, 30 parts of potato starch, 10 parts of cornstarch, 10 parts of oxidized starch, 0.2 part of table salt, 1.1 part of white pepper powder, 1.1 part of garlic powder, and 0.06 part of sodium bicarbonate ; 0.6 part of sodium carboxymethyl cellulose; 0.5 part of sodium alginate; the ratio of parts by weight of the slurry used for sizing is 3 parts of table salt, 18 parts of cornstarch, 0.8 part of carrageenan, 0.5 part of compound moisture retaining agent, large 0.5 parts of soybean oil, 1 part of eg...

Embodiment 3

[0036] A kind of original breast steak, including chicken breast: marinade, the marinade contains white sugar, salt, monosodium glutamate, spices, chili red, ethyl maltol, 5'-taste nucleotide disodium, etc., breast meat , The ratio of parts by weight of the marinade is: 100:7:0.15:2:0.1:0.25:2.5:27; the chicken breast is first powdered after being marinated by the marinade, then sized and then powdered; powdered The parts by weight ratio of the powder used is 85 parts of wheat flour, and the rest are ingredients, 27 parts of potato starch, 8 parts of cornstarch, 7 parts of oxidized starch, 0.16 part of table salt, 1 part of white pepper powder, 1 part of garlic powder, carbonic acid 0.04 part of sodium hydrogen; 0.4 part of sodium carboxymethyl cellulose; 0.3 part of sodium alginate.

[0037] White sugar is added to the marinade of this product to increase the sweetness and umami taste of this product, increase the color of this product, and improve the body's absorption of calc...

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PUM

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Abstract

The invention discloses an original-taste chicken steak and a processing method thereof. According to pickling materials, chicken breast is pickled with the pickling materials and then is coated with powder; pulp is coated and then the powder is coated; the powder for coating is wheat meal, potato starch, corn starch, oxidized starch, table salt, ground white pepper, garlic powder, sodium hydrogen carbonate, sodium carboxymethylcellulose and sodium alginate; and the pulp for coating comprises 3 parts of the table salt, 18 parts of the corn starch, 0.8 part of carrageenan, 0.5 part of a compound moisture retaining agent, 0.5 part of soybean oil, 1 part of egg white and 76.2 parts of water. According to the method, ingredients and additives are accurately selected and matched; the product processed by the method has low oil content and good water retaining property; and the outer-layer wrap is crispy and the inner-layer meat is delicious. The guarantee period of the product is increased by 5-15 days when being compared with that of similar products; the water retaining property is good, the oil content is low, the mouth feel is good and the taste of the chicken breast is improved; the appetite of people is improved and the eating convenience is increased; and by virtue of powder coating and oil frying processes, the product has a crispy taste when people eat.

Description

technical field [0001] The technical solution relates to a meat product, in particular to an original breast steak made by processing chicken breast meat. Background technique [0002] Chicken breast meat has high protein content and is easily absorbed and utilized by the human body. It contains phospholipids that play an important role in human growth and development. The product is single, the taste is poor, and it is inconvenient to eat. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide an original breast steak and a processing method thereof. The original breast steak of the present invention improves the taste of chicken breast meat by processing chicken breasts, adding ingredients and improving the processing method, and improves people's It improves the appetite of people and increases the convenience of eating. Through the powder frying process, people have a crispy feeling when eating. [0004] In order ...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/30A23L33/10
Inventor 邓运东廉庆坤谢纪河金衍涛
Owner LIAOCHENG DONGDA FOOD
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