Delicious chicken steaks rich in amino acids and making method of chicken steaks

An amino acid and chicken steak technology, applied in the field of food processing, can solve the problems of loss of nutritional value of chicken steak, inconvenient storage, greasy chicken steak, etc., and achieve the effects of enriching flavor components and nutrients, maintaining taste and nutrition, and delicious taste.

Inactive Publication Date: 2018-05-01
HUNAN QIWEI TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a chicken steak and its preparation method, which solves the technical problems that the chicken steak produced in the prior art has a large loss of nutritional value, and the chicken steak is greasy and inconvenient to store

Method used

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  • Delicious chicken steaks rich in amino acids and making method of chicken steaks
  • Delicious chicken steaks rich in amino acids and making method of chicken steaks

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1: a kind of preparation method of chicken chop:

[0028] S1: ground the chicken thigh meat with a 20mm mesh of a meat grinder;

[0029] S2: inoculate Mucor racemosa seed liquid, fermented in sterile environment for 60h, fermentation temperature is 22°C, and relative humidity is 90%; 1%, the concentration of Mucor racemosa seed solution is 1x10 6 CFU / g;

[0030] S3: The fermented chicken is allowed to stand for 6 hours at room temperature, and the soup is added to marinate. 80kg of chicken breast is added with 3kg starch, 3kg white sugar, 1kg salt, 0.2kg white pepper, 0.05kg ginger powder, and 0.7kg spices. , 0.3kg wine. After fully rolling and kneading, marinate at 22 ℃ to 242;

[0031] S4: Shape the marinated chicken into chicken steak and pre-steam; the pre-steam temperature is 85°C, and the central temperature is 70°C

[0032] S5: Quick-freeze the pre-steamed chicken steak.

[0033] Packaging and warehousing: bagging, boxing, inspection, and warehou...

Embodiment 2

[0034] Embodiment 2: a kind of preparation method of chicken chop:

[0035] S1: ground the chicken thigh meat with a 20mm mesh of a meat grinder;

[0036] S2: inoculate Mucor racemosa seed liquid, fermented in sterile environment for 48h, the fermentation temperature is 24°C, and the relative humidity is 85%; 2%, the concentration of Mucor racemosa seed solution is 1.2x10 6 CFU / g;

[0037] S3: The fermented chicken is allowed to stand for 8h at room temperature, and the soup is added to marinate. 20kg of chicken breasts are added with 5kg of water, 2kg of starch, 1kg of white sugar, 0.4kg of edible salt, 0.3kg of white pepper powder, and 0.1kg of ginger powder. , 0.6kg spices, 0.2kg wine. After fully rolling and kneading, marinate at 20°C for 24h;

[0038] S4: Shape the marinated chicken thighs into chicken steaks and pre-steam; the pre-steaming temperature is 85°C, and the central temperature is 70°C

[0039] S5: Quick-freeze the pre-steamed chicken steak.

[0040] Pack...

Embodiment 3

[0041] Embodiment 3: a kind of preparation method of chicken chop:

[0042] S1: ground the chicken thigh meat with a 20mm mesh of a meat grinder;

[0043] S2: inoculate Mucor racemosa seed liquid, fermented in sterile environment for 72h, fermentation temperature is 20°C, relative humidity 95%; the inoculation amount of Mucor racemosa seed liquid is that the weight of the bacterial liquid of lactic acid bacteria is 2% of the chicken weight , the concentration of Mucor racemosa seed solution is 0.8×10 6 CFU / g;

[0044] S3: The fermented chicken is allowed to stand for 8h at room temperature, and the soup is added to marinate. 60kg of chicken breasts are added with 10kg of water, 4kg of starch, 3kg of white sugar, 0.1kg of salt, 0.1kg of white pepper, and 0.01kg of ginger powder. , 0.8kg spices, 0.4kg wine. After fully rolling and kneading, marinate at 25°C for 18h;

[0045] S4: Shape the marinated chicken thighs into chicken steaks and pre-steam; the pre-steaming temperatur...

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Abstract

The invention provides delicious chicken steaks rich in amino acids and a making method of the chicken steaks, and relates to the field of food processing. The making method of the delicious chicken steaks rich in amino acids comprises the following steps of: (1) mincing chicken meat; (2) inoculating the minced chicken meat with mucor racemosus strain liquid, and performing fermentation under sterile environment for 48-72h, wherein the fermentation temperature is 20-24 DEG C and the relative humidity is 85-95%; (3) enabling the fermented chicken leg meat to stand at room temperature for 5-8h,adding soup base, performing rolling and kneading and then performing preservation; (4) shaping the preserved chicken leg meat into the chicken steaks, and performing pre-steaming; and (5) quick-freezing the pre-steamed chicken steaks. The made chicken steaks are low in fat content, rich in flavored components and nutrient components, plump in appearance, fresh, tender, tasteful, and delicious intaste.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a chicken steak rich in amino acids and good taste and a preparation method thereof. Background technique [0002] Chicken meat is tender and delicious, suitable for a variety of cooking methods, and is widely loved by consumers. Chicken steak is a very popular chicken product in snack bars now. The aroma can be described as fragrant, and crispy is synonymous with chicken steak. [0003] A commonly used practice of existing chicken steaks is to wash the chicken breast, peel the skin, and cut the thickness horizontally; after the chicken breast is marinated in the marinade for 30 minutes, remove the chicken breast, remove the excess marinade, and heat a pan with oil. , When the oil is heated to about 180°C, put in the chicken chops and fry for about 2 minutes until the skin is golden and crispy, remove and drain the oil, sprinkle with salt and pepper powder. The existing chicken s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70A23L13/40A23L5/10A23L33/00
CPCA23L5/13A23L13/428A23L13/52A23L13/74A23L33/00
Inventor 朱社凤
Owner HUNAN QIWEI TECH CO LTD
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