Curry chicken processing method

A processing method and chicken technology, which can be used in the preservation of food ingredients as antimicrobials, food ingredients as taste improvers, and food ingredients as taste improvers, etc., can solve the problem of increasing the incidence of cardiovascular and cerebrovascular diseases and long curing cycle , slow knee speed and other problems, to achieve the effect of enriching color, shortening the pickling cycle, and enhancing freshness

Inactive Publication Date: 2017-11-24
必斐艾食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the ancient pickling method has a slow speed and a long pickling cycle, and the high salt content of pickled products is likely to increase the incidence of cardiovascular and cerebrovascular diseases. Therefore, the pickling production cycle is shortened and low-s

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of processing method of chicken curry is characterized in that it is made up of following steps:

[0015] 1) Thaw the chicken and drain the water, cut it into uniform strips along the grain, put it into the tumbler, add 20% egg liquid, 3% dark soy sauce, 20% rice wine, 15% potato starch, and tumble at 6°C 25 minutes, take it out and marinate it under 150MPa high pressure for 15 minutes;

[0016] 2) After cleaning the onion, chop and mix it into a puree, after cleaning the garlic, chop it and mix it into a slurry, wash the carrot and cut it into cubes, wash the potato and cut it into cubes, soak in water;

[0017] 3) Heat up the gas boiler, put in soybean oil, when the temperature reaches 140°C, add the diced potatoes and carrots obtained in step 2 respectively, fry for 5 minutes, remove and set aside, and add the obtained in step 1 evenly when the oil temperature reaches 165°C Chicken, fried for 3 minutes, remove and set aside;

[0018] 4) Slip the oil in the p...

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PUM

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Abstract

The invention relates to a curry chicken processing method. The curry chicken processing method is characterized in that the microbial growth is inhibited through high-pressure treatment, so that the pickling period of a meat product can be shortened, the natural color, fragrance, flavor and nutrients of the meat product can be preserved, the muscle structure of chicken breast can be well maintained, and the taste is improved; by dressing with starchy sauce, the soup has relatively strong flavor and relatively smooth taste; and by rolling, the chicken is loosened, the immersing of egg liquid, rice wine and the like is promoted, the fresh and smooth taste is increased, and the freshness and tenderness are improved.

Description

technical field [0001] The invention relates to the field of food processing, and mainly relates to a processing method of chicken curry. Background technique [0002] Salting is one of the oldest meat preservation methods. Pickling has antibacterial and bactericidal effects, which can make food have a unique flavor. However, the ancient pickling method has a slow speed and a long pickling cycle, and the high salt content of pickled products is likely to increase the incidence of cardiovascular and cerebrovascular diseases. Therefore, the pickling production cycle is shortened and low-salt meat is developed. Products are of great significance to the improvement of production efficiency and benefits of enterprises. However, the production of low-salt meat products often has safety and storage problems, so it is imminent to find a fast and safe curing method. Leng Xuejiao studied the osmotic kinetics of chicken breast marinated by ultra-high pressure treatment from the perspe...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40A23L13/70A23L5/20A23L5/30
CPCA23L13/50A23L5/20A23L5/30A23L13/42A23L13/424A23L13/428A23L13/70A23L13/72A23V2002/00A23V2200/16A23V2200/14A23V2200/10
Inventor 高辉程健漆嫚林法旺黄晓承陈光朗
Owner 必斐艾食品有限公司
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