Processing method for keep quality and freshness of black-bone chicken meat product
The technology of a silky chicken and a processing method, which is applied in the field of food processing, can solve the problems of cumbersome cooking, limited breeding scale, etc., and achieve the effects of improving antioxidant capacity, improving tenderness, and improving toughness.
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Embodiment 1
[0038] A processing method for quality and freshness preservation of silky chicken products, comprising the following steps:
[0039] a. Pickling: After the skin and inner wall of the black-bone chicken body that have been killed and dehaired are smeared with homemade marinade, they are marinated at room temperature and vacuum for 1 hour at a vacuum of 0.02Mpa. After the marinating, rinse and drain with clean water. The preparation method of the self-made marinade is to take 10 parts of Jasmine jasminoides and mash them in parts by weight, then add 5 parts of salt, 3 parts of shredded ginger, 2 parts of licorice powder, and 2 parts of Angelica dahurica and mix them evenly. The weight ratio of homemade marinade to silky chicken is 1:100.
[0040]b. Blanching: Put the black-bone chicken into the perilla leaf mint water for blanching for 3 minutes. The preparation method of the perilla leaf mint water is to take 3 parts of perilla leaves, 3 parts of mint and 100 parts of water in...
Embodiment 2
[0045] A processing method for quality and freshness preservation of silky chicken products, comprising the following steps:
[0046] a. Pickling: After the skin and inner wall of the black-bone chicken body that have been killed and depilated are smeared with homemade marinade, they are marinated at room temperature and vacuum for 2 hours at a vacuum of 0.1Mpa. After marinating, rinse and drain with clean water. The preparation method of the self-made marinade is to take 20 parts of Jasmine jasminoides and mash them in parts by weight, then add 10 parts of salt, 5 parts of shredded ginger, 3 parts of licorice powder, and 5 parts of Angelica dahurica and mix evenly. The weight ratio of homemade marinade to silky chicken is 2:100.
[0047] b. Blanching: Put the black-bone chicken into the perilla leaf mint water for blanching for 5 minutes. The preparation method of the perilla leaf mint water is to take 10 parts of perilla leaves, 10 parts of mint and 200 parts of water in par...
Embodiment 3
[0052] A processing method for quality and freshness preservation of silky chicken products, comprising the following steps:
[0053] a. Marinating: Apply self-made marinade on the skin and inner wall of the silky chicken that has been killed and depilated, and then marinate for 1.5 hours at room temperature and vacuum at 0.06Mpa. After marinating, rinse and drain with water. The preparation method of the self-made marinade is to take 15 parts of Jasmine jasminoides and mash them in parts by weight, then add 7 parts of salt, 4 parts of shredded ginger, 3 parts of licorice powder, and 4 parts of Angelica dahurica and mix them evenly. The weight ratio of homemade marinade to silky chicken is 1.5:100.
[0054] b. Blanching: Put the black-bone chicken into the perilla leaf mint water for blanching for 4 minutes. The preparation method of the perilla leaf mint water is to take 7 parts of perilla leaves, 6 parts of mint and 150 parts of water in parts by weight. Put it into the pot...
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