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Instant Chinese chestnut chicken and processing method thereof

A processing method and a technology for chestnut chicken, which are applied in the field of food processing, can solve the problems of inconvenience in eating, easy abdominal distension, complicated preparation, etc., and achieve the effects of food safety, rich nutrients and good sterilization effect.

Inactive Publication Date: 2016-07-06
镇雄滇龙生态科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The first object of the present invention is to provide a kind of instant chestnut chicken, described instant chestnut chicken can solve the problem that the existing chestnut chicken food is complicated to prepare, easy to bloat, and inconvenient to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] A kind of instant chestnut chicken and processing method thereof:

[0053] S11. After the chestnuts are shelled and red-coated to obtain chestnut kernels, 300 g of chestnut kernels are boiled in boiling water for aging; the boiled chestnut kernels and water are mixed and beaten to obtain a chestnut slurry; wherein, water accounts for the weight of the chestnuts The ratio is 1 / 4; α-amylase is added to the chestnut slurry to hydrolyze chestnut starch, and the α-amylase is inactivated by heating after the hydrolysis is completed;

[0054] S12. Take the chicken breast and chicken thigh and remove the bone to obtain the boneless chicken; take 150g of the boneless chicken and add water and grind it into minced meat; wherein, the water accounts for 3 / 2 by weight of the boneless chicken; Add papain to hydrolyze chicken protein, and heat to inactivate papain after hydrolysis;

[0055] S13. Take 100g of the ingredients and mix them with water to refine the pulp. The weight ratio...

Embodiment 2

[0059] A kind of instant chestnut chicken and processing method thereof:

[0060] S21. After the chestnuts are shelled and red-coated to obtain chestnut kernels, 450 g of chestnut kernels are boiled in boiling water for 8 minutes to heat and mature; the boiled chestnut kernels and water are mixed and beaten to obtain chestnut slurry; wherein, water accounts for the chestnut The ratio of parts by weight is 2 / 3; α-amylase is added to the chestnut slurry, and the amount of α-amylase added is 0.05% of the weight of the chestnut kernel before cooking, and the chestnut starch is hydrolyzed at 50° C. for 4 hours, and the hydrolyzed After completion, heat at 98°C for 20 minutes to inactivate α-amylase;

[0061] S22. Take the chicken breast and chicken thigh and remove the bone to obtain the boneless chicken; take 450g of the boneless chicken and add water and grind it into minced meat; wherein, the ratio of water to the weight of the boneless chicken is 7 / 2; Add papain in the mixture...

Embodiment 3

[0066] A kind of instant chestnut chicken and processing method thereof:

[0067] S31. After the chestnuts are shelled and red-coated to obtain chestnut kernels, 430 g of chestnut kernels are boiled in boiling water for 12 minutes to heat and mature; the boiled chestnut kernels and water are mixed and beaten to obtain chestnut slurry; wherein, water accounts for the chestnut The ratio of parts by weight is 3 / 7; add α-amylase to the chestnut slurry, the amount of α-amylase added is 0.2% of the weight of the chestnut kernel before cooking, hydrolyze the chestnut starch at 45°C for 2 hours, hydrolyze After completion, heat at 92°C for 40 minutes to inactivate α-amylase;

[0068] S32. Take chicken breasts and chicken thighs and remove bones to obtain boneless chicken; take 200 g of boneless chicken and add water and grind it into minced meat; wherein, the ratio of water to the weight of the boneless chicken is 5 / 2; Add papain in the mixture, the amount of papain added is 0.4% of ...

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PUM

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Abstract

The invention relates to the field of food processing, in particular to instant Chinese chestnut chicken.The instant Chinese chestnut chicken is mainly made from, by weight, 30-45 parts of Chinese chestnut kernels, 15-45 parts of boned chicken and 10-15 parts of seasoning.The invention further relates to a processing method of the instant Chinese chestnut chicken.According to the method, amylase and protease are added in the processing process, so that the starch content in Chinese chestnuts is reduced, and the finished product cannot cause abdominal distention easily; meanwhile, the chicken subjected to enzymolysis by protease can generate multiple amino acids and peptide, the nutritional ingredients are richer, and the amino acids can also provide a large amount of delicate flavor for the produced finished product, so that the instant Chinese chestnut chicken is more delicious.A vacuum freeze-drying process and microwave sterilization are adopted for processing the instant Chinese chestnut chicken, no corrosion remover is added, safety and reliability are achieved, the nutritional ingredients in the Chinese chestnuts and the chicken are reserved as much as possible, and the function of prolonging the expiration date is further achieved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an instant chestnut chicken and a processing method thereof. Background technique [0002] Chestnut chicken is a traditional delicacy in my country. It is said that during the Three Kingdoms period, Wuhou captured Meng Huo seven times and was subdued. Seeing the many wounded in the Shu army, I was moved by emotion. I was moved by the kindness of Marquis Wu. I visited the Liangshan doctor and got the secret recipe of chestnuts in the mountains with pheasants cooked in a slow fire and wounded military uniforms. Magical effect, Dakang. Chestnut chicken tastes fresh and fragrant, has a mellow taste, and has a good nourishing effect, so it is also called chestnut health chicken or health chestnut chicken, and is deeply loved by consumers. So far, there are more than 200 restaurants and restaurants in the country that mainly operate chestnut chicken soup pot, with more than 5,000 emplo...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L25/00
CPCA23V2002/00A23V2300/28
Inventor 高云吴韬
Owner 镇雄滇龙生态科技有限公司