Preparation method of black-pepper chicken steaks

A technology of black pepper chicken and black pepper, which is applied in the field of food processing, can solve the problems of chicken breasts that are not easy to taste, low raw material utilization rate, long curing time, etc., and achieve the effects of shortening the product production cycle, stable product quality and long shelf life

Inactive Publication Date: 2017-12-01
鹤壁市永达调理食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a preparation method of black pepper chicken chop, which solves the problems of low utilization rate of raw materials, difficult taste of chicken breast meat and too long marinating time in the existing technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of black pepper chicken chop, the steps are as follows:

[0019] (1) Raw material pretreatment: Chicken breasts are chilled or frozen, thawed naturally to a central temperature of 0-4°C, and cut into chicken breasts of 3-5cm;

[0020] (2) Prepare raw materials according to the following weight parts: 100 pieces of chicken breast in step (1), 1 edible salt, 0.3 white sugar, 0.1 monosodium glutamate, 0.2 chicken paste, 0.4 phosphate, 0.1 chicken powder, 0.3 black pepper oil, black pepper crushed 0.25, enzyme preparation 0.04, soybean protein 3, water 12;

[0021] (3) Add the edible salt, white sugar, monosodium glutamate, chicken paste, phosphate, chicken powder, black pepper oil, crushed black pepper, chicken breast pieces and 2 / 3 of the water in the step (2) to the mixer and stir at high speed for 4 minutes , turn to low speed, add TG enzyme to the remaining water and stir, then add to the blender, stir for 2 minutes, add soybean protein and stir e...

Embodiment 2

[0026] A preparation method of black pepper chicken chop, the steps are as follows:

[0027] (1) Raw material pretreatment: Chicken breasts are chilled or frozen, thawed naturally to a central temperature of 0-4°C, and cut into chicken breasts of 3-5cm;

[0028] (2) Prepare raw materials according to the following parts by weight: 100 chicken breast pieces in step (1), 2 edible salt, 0.4 white sugar, 0.2 monosodium glutamate, 0.4 chicken paste, 0.45 phosphate, 0.2 chicken powder, 0.4 black pepper oil, black pepper crushed 0.4, enzyme preparation 0.05, soybean protein 4, water 14;

[0029] (3) Add the edible salt, white sugar, monosodium glutamate, chicken paste, phosphate, chicken powder, black pepper oil, crushed black pepper, chicken breast pieces and 2 / 3 of the water in the step (2) to the blender and stir at high speed for 5 minutes , turn to low speed, add TG enzyme to the remaining water and stir, then add to the blender, stir for 3 minutes, add soybean protein and stir...

Embodiment 3

[0034] A preparation method of black pepper chicken chop, the steps are as follows:

[0035] (1) Raw material pretreatment: Chicken breasts are chilled or frozen, thawed naturally to a central temperature of 0-4°C, and cut into chicken breasts of 3-5cm;

[0036] (2) Prepare raw materials according to the following parts by weight: 100 chicken breast pieces in step (1), 3 edible salt, 0.5 white sugar, 0.3 monosodium glutamate, 0.5 chicken paste, 0.5 phosphate, 0.3 chicken powder, 0.5 black pepper oil, black pepper crushed 0.5, enzyme preparation 0.06, soybean protein 5, water 15;

[0037] (3) Add the edible salt, white sugar, monosodium glutamate, chicken paste, phosphate, chicken powder, black pepper oil, crushed black pepper, chicken breast pieces and 2 / 3 of the water in the step (2) to the blender and stir at high speed for 6 minutes , turn to low speed, add TG enzyme to the remaining water and stir, then add to the blender, stir for 6 minutes, add soybean protein and stir ...

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PUM

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Abstract

The invention provides a preparation method of black-pepper chicken steaks. The preparation method comprises the following steps of: by adopting peeled breasts as raw materials, preparing into pan-fried chicken steaks by adopting processes such as pretreating, stirring, salting by microwaves, filling, forming, quickly freezing, slicing and the like. The preparation method provided by the invention has the beneficial effects that the form is novel, the product is stable in quality, convenient in storage, long in quality guarantee period, high in safety coefficient, simple in process and convenient in mechanical production; the problem that the existing chicken steaks need to trim the raw materials so as to generate a large amount of leftovers is solved, and the utilization ratio of the raw materials is greatly increased; in addition, the microwave salting is short in time and high in efficiency, not only are the effects of saving energy and reducing consumption achieved, but also the product production period is greatly shortened, and the preparation method is more suitable for the current high-efficiency pace of life.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of black pepper chicken chop. Background technique [0002] Chicken breast meat is high in protein, low in fat, low in cholesterol and low in energy. It is an ideal and healthy raw material for meat products. Most of the common chicken breast steaks on the market are trimmed from a whole large breast. The utilization rate of raw materials is low and the trimming process A lot of manpower and material resources are wasted; in addition, because the meat of the brisket is not easy to taste, it needs to be marinated for a long time, and it takes a lot of time. [0003] This product breaks the above inertial thinking mode and makes a new breakthrough in the production process. Contents of the invention [0004] The invention provides a method for preparing black pepper chicken chop, which solves the problems of low utilization rate of raw materials, d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70
CPCA23L13/55A23L13/72A23L13/74A23L13/76A23V2002/00A23V2250/5488
Inventor 苗清霞陈鹏涛赵军武
Owner 鹤壁市永达调理食品有限公司
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