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A technology of chicken chops and high-thickness chicken, which is applied in food science and other fields, can solve the problem that chicken chops are single-made, and the taste and texture are not as good as chicken slices, chicken cubes, chicken nuggets, etc.
Inactive Publication Date: 2017-04-26
福建正大食品有限公司
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In traditional cooking, the production of chicken chops is relatively simple, and the taste and texture are not as good as chicken slices, diced ch
Method used
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[0019] A kind of chicken cutlet disclosed by the present invention, batching and processing are as follows:
[0020] 1. Select the regional environment of Longyan Red Revolutionary Base Area, adopt scientific combination of feed and modern high-quality technology to raise white-feathered broiler chickens, and modern assembly line processing mode to scald, remove hair, remove viscera, cool and discharge acid to obtain neckless chicken carcasses. Use a knife to cut the neckless chicken carcass into breasts and legs along the spine thoracic cone and iliac joint (used in other products), remove the chicken wings from the breasts, then use a knife or cutter to split symmetrically along the spine, and then reverse along the sternum The crest is broken into two symmetrical pieces of ribs with a belt and half of the sternal crest to cut the brisket in half. Then cut the breast meat with belt ribs and half of the sternal ridge in pairs, remove the ribs (vertebral segments) with a knife...
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Abstract
The invention discloses a chicken steak. The chicken steak is made from 1Kg of chicken steak with chicken skin and bones, 6 to 8g of edible salt, 10 to 14g of white granulated sugar, 6 to 10g of Knorr chicken powder, 0.1 to 0.2g of high-concentration chicken powder essence, 8 to 10g of mashed garlic, 8 to 10g of mashed onion, 8 to 10g of modified starch, 15 to 20g of soybean sauce, 10 to 12g of complex acidity regulator, 2 to 4g of compound phosphate, 1 to 2g of white pepper powder, 0.5 to 1g of thirteen-spices, 0.8 to 1.2g of meat product thickening agent and 230 to 250g of water. The invention further discloses a processing method of the chicken steak. The chicken steak is golden in surface and attractive after being cooked, and the outer layer of the chicken steak with the skin is more crispy and delicious after being coated with flour and fried; the chicken steak with the bones can satisfy the favor of Chinese people for chicken with bones; the internal chicken is tender and juicy; the chicken steak is extremely delicious after being fused with the flavors of spices, and the salty and delicious taste meets the demands of people of different ages.
Description
technical field [0001] The invention relates to a chicken cutlet and a processing method thereof. Background technique [0002] Chicken contains protein, fat, calcium, phosphorus, iron, magnesium, potassium, sodium, vitamin A, B1, B2, C, E and niacin. It has low fat content, high protein content, high digestibility, and is easily absorbed and utilized by the human body. ingredients and are loved by people. [0003] There are many cooking methods for chicken, and different cooking methods have different requirements for the shape and size of chicken. Therefore, chicken slices, diced chicken, chicken nuggets, chicken chops, etc. can be used for cooking. In traditional cooking, the production of chicken chops is relatively simple, and the taste and texture are not as good as chicken slices, diced chicken, and chicken nuggets. Therefore, the inventor has specially developed a new chicken chop and its processing method, and this case arises from it. Contents of the invention ...
Claims
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Application Information
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