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Manufacture method of cold-marinated mint and orange flavored chicken breast meat slices

A production method and technology of orange-flavored chicken, applied in the direction of food science and other directions, can solve the problems of difficult large-scale industrial production of storage methods and storage time, unstable taste of hot braised meat products, and difficult to control, and achieve novel taste and convenient storage. , the effect of long shelf life

Inactive Publication Date: 2017-02-15
鹤壁市永达美源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a method for making cold-salted mint and orange-flavored chicken breast slices, which solves the problems that the taste of the above-mentioned hot-salted meat products is unstable and difficult to control, and the storage method and storage time are difficult to realize large-scale industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] In the present embodiment, the preparation method of cold marinated mint orange chicken breast slices is as follows:

[0017] (1) Pretreatment of raw materials: thaw frozen chicken breasts to a central temperature of 0-4°C or pre-cool chilled chicken breasts to a central temperature of 0-4°C; regular portion; fresh carrots rinsed;

[0018] (2) Cooking: Boil the chicken breast in step (1) in water at 90°C for 10 minutes until the center temperature is above 72°C, remove and cool;

[0019] (3) Slicing: Use a planer to slice the cooled chicken breasts into 0.1-0.15cm slices, slice the carrots into 0.1-0.15cm slices, and scald the carrot slices in boiling water for 10 seconds;

[0020] (4) Prepare marinade according to the following seasonings in parts by weight: edible salt 20, white sugar 10, chicken powder 1, chili powder 3, meat powder 1, orange juice 60, dried mint leaves 0.3, pepper 2, white vinegar 4; Add the above seasonings into boiling water, stir to fully disso...

Embodiment 2

[0024] In the present embodiment, the preparation method of cold marinated mint orange chicken breast slices is as follows:

[0025] (1) Pretreatment of raw materials: thaw frozen chicken breasts to a central temperature of 0-4°C or pre-cool chilled chicken breasts to a central temperature of 0-4°C; regular portion; fresh carrots rinsed;

[0026] (2) Cooking: Boil the chicken breast in step (1) in water at 93°C for 13 minutes until the center temperature is above 72°C, remove and cool;

[0027] (3) Slicing: Use a planer to slice the cooled chicken breast into 0.1-0.15cm slices, slice the carrots into 0.1-0.15cm slices, and scald the carrot slices in boiling water for 10-15s;

[0028] (4) Prepare marinade according to the following seasonings by weight: edible salt 25, white sugar 12, chicken powder 2, chili powder 5, meat powder 2, orange juice 70, dried mint leaves 0.5, pepper 3, white vinegar 5; Add the above seasonings into boiling water, stir to fully dissolve the season...

Embodiment 3

[0032] In the present embodiment, the preparation method of cold marinated mint orange chicken breast slices is as follows:

[0033] (1) Pretreatment of raw materials: thaw frozen chicken breasts to a central temperature of 0-4°C or pre-cool chilled chicken breasts to a central temperature of 0-4°C; regular portion; fresh carrots rinsed;

[0034] (2) Cooking: Boil the chicken breast in step (1) in water at 95°C for 15 minutes until the center temperature is above 72°C, remove and cool;

[0035] (3) Slicing: Use a planer to slice the cooled chicken breasts into 0.1-0.15cm slices, slice the carrots into 0.1-0.15cm slices, and scald the carrot slices in boiling water for 15 seconds;

[0036] (4) Prepare marinade according to the following seasonings by weight: edible salt 30, white sugar 15, chicken powder 3, chili powder 6, meat powder 3, orange juice 75, dried mint leaves 0.6, pepper 4, white vinegar 6; Add the above seasonings into boiling water, stir to fully dissolve the s...

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Abstract

The present invention provides a manufacture method of cold-marinated mint and orange flavored chicken breast meat slices. Frozen chicken breasts are thawed or the iced fresh chicken breasts are pre-cooled, the chicken breasts are boiled in water, the boiled chicken breasts are taken out, and the taken out chicken breasts are cooled; the cooled chicken breasts and carrots are sliced into thin slices, the carrot slices are blanched with a boiling water for 10-15 s; the chicken breast slices and the carrot slices are added into a marinade, the marinade submerges the chicken breast slices and carrot slices, and chicken breast slices and carrot slices are marinated for 8-15 h to obtain the mint and orange flavored chicken breast meat slices; and the obtained mint and orange flavored chicken breast meat slices are refrigerated at a condition of 0-4 DEG C or packaged and quick-frozen, and the refrigerated or quick-frozen mint and orange flavored chicken breast meat slices are preserved at a condition of -18 DEG C. The cold-marinated mint and orange flavored chicken breast meat slices are novel in tastes, stable in quality, convenient for preservation, long in shelf life, high in safety factor, simple in technology and convenient for mechanized productions.

Description

technical field [0001] The invention relates to a chicken product, in particular to a method for preparing cold-salted mint and orange-flavored chicken breast slices. Background technique [0002] Stewed products are one of the traditional delicacies in our country. At present, the common stewed products are basically in the form of hot stewed products. The hot stewed products basically use cinnamon, anise, amomum and other aniseed ingredients. The taste substances of aniseed ingredients At present, its type and quantity cannot be determined. In addition, the quality of aniseed ingredients from different origins and different manufacturers is quite different, resulting in unstable and difficult to control the flavor of the product during its processing. Most of them can only rely on old soup and personal experience. In addition, due to the The limitations of its storage method, preservation time, etc. are difficult to realize large-scale industrial production. [0003] Chic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40
Inventor 苗清霞赵军武陈鹏涛
Owner 鹤壁市永达美源食品有限公司
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