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
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
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 ...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com