Ready-to-eat and recombined roasted chicken meat with shredded meat and production method therefor

A technology of chicken and shredded meat, which is applied in food preparation, food science, application, etc., can solve the problems of lack of meat fiber, tearing feeling, soft taste, poor taste, etc., to achieve comprehensive utilization, short production cycle, and high quality products high rate effect

Inactive Publication Date: 2015-08-26
WUQIONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because chicken breast meat has thick fibers and no tendons, resulting in poor taste, chicken breast meat is often used as recombined meat products such as chicken sausages. The traditional chicken sausage production process is to beat chicken breast meat into minced meat, add seasonings, starch, etc. The finished product has a certain degree of elasticity, which improves the edible value of the chicken breast, but the taste is soft, lacking the fiber and bite of the meat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1: Preparation of a kind of instant recombined grilled chicken with shredded meat

[0028] Raw material processing: put the thawed chicken breast into a meat grinder and grind it into minced chicken, take 100 parts by mass; ripen the chicken breast, tear it into shredded meat, take 200 parts by mass for later use;

[0029] Seasoning preparation: based on the weight of raw meat, edible salt 1.8%, white sugar 7%, monosodium glutamate 0.6%, I+G 0.03%, compound phosphate 0.18%, ginger powder 0.3%, chili powder 0.3%, tapioca starch 0.22 %, egg white 8%, cooking wine 2%;

[0030] Tumbling: Tumble 100 parts by mass of fresh minced chicken and the above ingredients in a tumbler for 6 minutes at a temperature of 8°C and a speed of 5 to 10 r / min, then add 200 parts by mass of cooked chicken strips and continue to knead for 6 minutes;

[0031] Pressing and shaping: Transfer the rolled and kneaded material into a molding machine to shape it into a 1cm-thick flat plate, ...

Embodiment 2

[0034] Embodiment 2: Preparation of a kind of instant recombined grilled chicken with shredded meat

[0035] Raw material processing: Put fresh chicken breast into a meat grinder and grind it into chicken mince, take 100 parts by mass; ripen chicken breast, tear it into shredded meat, take 100 parts by mass for later use;

[0036] Seasoning preparation: based on the weight of raw meat, 2.3% edible salt, 8% white sugar, 0.8% monosodium glutamate, 0.08% I+G, 0.4% compound phosphate, 0.4% ginger powder, 0.5% chili powder, 0.4% cassava starch %, egg white 10%, cooking wine 4%;

[0037] Tumbling: Tumble 100 parts by mass of fresh minced chicken and the above ingredients in a tumbler for 10 minutes at a temperature of 4°C and a speed of 8 r / min, then add 100 parts by mass of cooked chicken strips and continue to knead for 7 minutes;

[0038] Pressing and setting: transfer the rolled and kneaded material into a molding machine to form a 1cm thick flat plate, marinate at 4°C for 8 ho...

Embodiment 3

[0039] Embodiment 3: Preparation of a kind of instant recombined grilled chicken with shredded meat

[0040] Raw material processing: put the fresh chicken breast into a meat grinder and grind it into chicken mince, take 90 mass parts; ripen the chicken breast, tear it into meat strips, take 135 mass parts for later use;

[0041] Seasoning preparation: based on the weight of raw meat, 2.5% edible salt, 9% white sugar, 0.5% monosodium glutamate, 0.09% I+G, 0.1% compound phosphate, 0.5% ginger powder, 0.6% chili powder, 0.5% cassava starch %, egg white 12%, cooking wine 5%;

[0042] Tumbling: Tumble 90 parts by mass of fresh minced chicken and the above ingredients in a tumbler for 5 minutes at a temperature of 15°C and a speed of 10 r / min, then add 135 parts by mass of cooked chicken strips and continue to knead for 10 minutes;

[0043] Pressing and setting: transfer the rolled and kneaded material into a molding machine to shape it into a 0.5cm thick flat plate, marinate at 1...

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PUM

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Abstract

The present invention pertains to the technical field of chicken meat foods and discloses ready-to-eat and recombined roasted chicken meat with shredded meat and a production method therefor. The recombined roasted chicken meat is prepared by the method comprising the following steps of: (1) raw material processing: grinding fresh chicken meat to obtain chicken meat paste; and obtaining the shredded meat by tearing ripen chicken meat; (2) stirring: taking the chicken meat paste, sufficiently stirring the chicken meat paste and added auxiliaries, adding the shredded meat, and stirring the mixture uniformly; and (3) shaping, baking, packaging and sterilizing to obtain the ready-to-eat and recombined roasted chicken meet with shredded meat. According to the preparation method of the ready-to-eat and recombined roasted chicken meat with shredded meat of the present invention, contents of raw materials are changed; the ready-to-eat and recombined roasted chicken meat with shredded meat is prepared by using the chicken meat paste and the shredded chicken meat; and by combining low-temperature and vacuum rolling and kneading, low temperature salting, two-stage medium-high temperature roasting, and back pressure sterilization technologies, use of preservatives and antistaling agents is reduced or even avoided. Different from the conventional soft mouthfeel, the roasted chicken of the present invention provides the tearing feel of pure chicken meat, has the water content that can be controlled to be less than 45%, is high in elasticity and hardness, and has the chewiness greater than 3000g.

Description

technical field [0001] The invention belongs to the technical field of chicken food, and in particular relates to an instant recombined grilled chicken with shredded meat and a production method thereof. Background technique [0002] Chicken has the characteristics of high protein, low fat, low cholesterol, etc., and is rich in phosphorus, iron, calcium and VB necessary for the human body 1 , VB 2 Nutrients such as niacin and niacin are rich in nutrition and delicious in taste, and are meat products loved by consumers. Because chicken breast meat has thick fibers and no tendons, resulting in poor taste, chicken breast meat is often used as recombined meat products such as chicken sausages. The traditional chicken sausage production process is to beat chicken breast meat into minced meat, add seasonings, starch, etc. The finished product has a certain degree of elasticity, which improves the edible value of the chicken breast, but the taste is soft and lacks the fiber and b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L13/50A23L13/40
Inventor 曾生林周厚源杨焕彬
Owner WUQIONG FOOD
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