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Processing method of high-protein, low-fat and low-temperature instant chicken meat

A processing method and low-fat technology, applied in the field of food processing, can solve the problem of single taste of steamed chicken, and achieve the effects of rich variety, delicious fast-paced life, and convenient eating.

Inactive Publication Date: 2018-05-01
诸城外贸有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to address the deficiencies in the prior art, and provide a processing method for high-protein, low-fat, low-temperature instant chicken that is convenient for leisure and meets the taste of fitness enthusiasts. After that, it maintains a good texture and taste; and changing the formula of the seasoning liquid can have a variety of flavors, changing the defect of a single taste of steamed chicken in the past. At the same time, it has high animal protein content, rich nutrition, healthy and delicious

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 75 parts of peeled breast meat, 0.7 parts of salt, 1 part of vegetable oil, 2.3 parts of chicken powder, 0.2 parts of sodium bicarbonate, 0.35 parts of monosodium glutamate, 1 part of esterified starch, 0.15 parts of citric acid, 0.6 parts of compound acidity regulator, compound Phosphate 0.25 parts,.

[0032] The formula of seasoning liquid can be formulated according to different tastes, such as original flavor, vanilla, smoked, pepper, grapefruit, perilla and plum, etc. Take the following formula as an example: 22 parts of soy sauce, 18 parts of fructose syrup, 10 parts of white sugar, 10 parts of glucose syrup, 2 parts of vinegar, 1.4 parts of monosodium glutamate, 2 parts of edible salt, 0.2 parts of chicken essence seasoning, acetylated distarch Add 2.5 parts of adipate, and add chicken broth to 100 parts.

[0033] After thawing the frozen peeled breast meat, add salt, vegetable oil, chicken powder, sodium bicarbonate, monosodium glutamate, esterified starch, cit...

Embodiment 2

[0036] 80 parts of skinless breast meat, 0.7 parts of salt, 1 part of vegetable oil, 2.3 parts of chicken powder, 0.2 parts of sodium bicarbonate, 0.35 parts of monosodium glutamate, 1 part of esterified starch, 0.15 parts of citric acid, 0.8 parts of compound acidity regulator, compound Phosphate 0.25 parts;

[0037] The formula of seasoning liquid can be formulated according to different tastes, such as original flavor, vanilla, smoked, pepper, grapefruit, perilla and plum, etc. Take the following formula as an example: 22 parts of soy sauce, 18 parts of fructose syrup, 10 parts of white sugar, 10 parts of glucose syrup, 2 parts of vinegar, 1.4 parts of monosodium glutamate, 2 parts of edible salt, 0.2 parts of chicken essence seasoning, acetylated distarch Add 2.5 parts of adipate, add chicken broth to 100 parts;

[0038]After thawing the frozen peeled breast meat, add salt, vegetable oil, chicken powder, sodium bicarbonate, monosodium glutamate, esterified starch, citric ...

Embodiment 3

[0041] 78 parts of skinless breast meat, 0.7 parts of salt, 1 part of vegetable oil, 2.3 parts of chicken powder, 0.2 parts of sodium bicarbonate, 0.35 parts of monosodium glutamate, 1 part of esterified starch, 0.15 parts of citric acid, 0.7 parts of compound acidity regulator, compound Phosphate 0.25 parts; seasoning liquid formula can be formulated according to different tastes, such as 20 parts of soy sauce, 16 parts of fructose syrup, 8 parts of white sugar, 8 parts of glucose syrup, 1 part of vinegar, 1.2 parts of monosodium glutamate, 1 part of edible salt, chicken essence 0.1 part of seasoning, 2.4 parts of acetylated distarch adipate, and 100 parts of chicken broth. Other operating steps are the same as in Example 1.

[0042] It has been determined that using the above method, the shelf life is 2 to 3 months at 10°C.

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PUM

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Abstract

The invention discloses a processing method of high-protein, low-fat and low-temperature instant chicken meat. The processing method is characterized in that frozen skinless chicken breast is used asa main raw material, and the processing method comprises the steps of cutting, tumbling, flavoring, steam boiling, trimming, packaging, sterilizing, freezing and the like. The processing method of thehigh-protein, low-fat and low-temperature instant chicken meat has the following beneficial effects: the processing method does not adopt frying, maintains the basic fat content of the raw material,avoids over-frying and deterioration of protein under high temperature and reduction of nutritional value, avoids damage of fat-soluble vitamins in the food and promotes absorption and utilization ofthe fat-soluble vitamins of a human body.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method of high-protein, low-fat, low-temperature instant chicken. Background technique [0002] Chicken has the characteristics of delicious taste, high protein, low fat, easy absorption and high protein availability, so it is widely loved by consumers. my country's poultry production is very large, especially in Shandong, so poultry meat can be fully utilized to be processed into high-protein, low-fat, nutritious and convenient new food. [0003] With the development of the economy and the improvement of people's living standards, people's requirements for food are not only limited to delicious food, but also pay more attention to the nutritional safety and convenience of food. Convenient, nutritious, safe and delicious leisure poultry products are increasingly favored by people, and the consumption demand is also increasing year by year. Breast meat products are a kind...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70A23L13/40A23L33/00
CPCA23L13/428A23L13/50A23L13/72A23L33/00
Inventor 李盛林窦立功张华田树宏刘洪全李翠玉
Owner 诸城外贸有限责任公司
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