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Preparation method of ready-to-eat chicken breast meat and product thereof

A technology for cooking chicken breast meat, which is applied in food preservation, food ingredients, food ingredients containing natural extracts, etc., can solve the problems of perishable, undercooked products, short shelf life, etc., and achieve long shelf life, good application prospects and The effect of commercial value and low production cost

Inactive Publication Date: 2018-09-21
广东杜氏生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the ready-to-eat chicken breasts currently on the market are over-steamed, which is prone to shortcomings such as undercooked products, short shelf life, and easy deterioration.

Method used

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  • Preparation method of ready-to-eat chicken breast meat and product thereof
  • Preparation method of ready-to-eat chicken breast meat and product thereof

Examples

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Effect test

preparation example Construction

[0019] The present invention provides a kind of preparation method of instant chicken breast, comprising steps:

[0020] S1: Take out the frozen chicken breast and let it stand for 1.5-2.5 hours, then blanch it in boiling water containing ginger and rice wine for 20-40 seconds, then take it out and cool it to get the thawed chicken breast; among them, it contains ginger and rice wine In boiling water, the mass ratio of ginger, rice wine and water is (0.5~1.0):(1.5~2.5):100;

[0021] S2: Add the weighed raw materials into water, the ratio of the total mass of the raw materials to the mass of the water is (8-10):100, after mixing evenly, boil until boiling with strong fire, and then simmer for 7-9 hours with slow fire; The boiled mixture is filtered, the filtrate is collected, and the stewed soup is obtained; wherein, the raw materials of the stewed soup include: 140-150 parts by weight of pepper, 30-40 parts by weight of Chinese prickly ash, 10-12 parts by weight of fennel, 2 p...

Embodiment 1

[0026] The present embodiment provides a kind of preparation method of instant chicken breast, comprising steps:

[0027] S1: Take out the frozen chicken breast and let it stand for 2 hours, then blanch it in boiling water containing ginger and rice wine for 30 seconds, then take it out and cool it to obtain thawed chicken breast; among them, the boiling water containing ginger and rice wine, ginger , The mass ratio of rice wine and water is 0.8:2.0:100;

[0028] S2: Add the weighed raw materials into the water, the ratio of the total mass of the raw materials to the mass of the water is 9:100, after mixing evenly, boil it until it boils with strong fire, then boil it with slow fire for 8 hours; filter the boiled mixture , collect the filtrate to obtain stewed soup; wherein, the raw materials of stewed soup include: 145 parts by weight of pepper, 35 parts by weight of Chinese prickly ash, 11 parts by weight of fennel, 2.5 parts by weight of cassia bark, 22 parts by weight of g...

Embodiment 2

[0032] The present embodiment provides a kind of preparation method of instant chicken breast, comprising steps:

[0033] S1: Take out the frozen chicken breast and let it stand for 1.5h, then put it into the boiling water containing ginger and rice wine and blanch for 20s, then take it out and cool it to get the thawed chicken breast; among them, the boiling water containing ginger and rice wine, The mass ratio of ginger, rice wine and water is 0.5:1.5:100;

[0034] S2: Add the weighed raw materials into the water, the ratio of the total mass of the raw materials to the mass of the water is 8:100, after mixing evenly, boil it with high fire until it boils, then boil it with slow fire for 7 hours; filter the boiled mixture , collect the filtrate to obtain stewed soup; wherein, the raw materials of stewed soup include: 140 parts by weight of pepper, 40 parts by weight of Chinese prickly ash, 10 parts by weight of fennel, 3 parts by weight of cassia bark, 20 parts by weight of g...

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Abstract

The present invention relates to a preparation method of ready-to-eat chicken breast meat and a product thereof. The preparation method comprises the following steps: frozen chicken breast meat is thawed to obtain the thawed chicken breast meat; raw materials are prepared to prepare marinating soup; the thawed chicken breast meat is put into the marinating soup; then accessory materials are added;the materials are boiled; and after the boiling, the chicken breast meat is taken out to obtain the ready-to-eat chicken breast meat. The ready-to-eat chicken breast meat is prepared by optimizing the processing method of the chicken breast meat, is long in shelf life and good in mouthfeel, preserves the tenderness of the chicken meat and avoids shortages that traditionally boiled chicken breastmeat is easily not cooked thoroughly, too short in the shelf life, easy to deteriorate, etc. The provided ready-to-eat chicken breast meat is simple in preparation method, low in production costs andvery good in commercial prospects.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a preparation method of instant chicken breast and its product. Background technique [0002] Chicken breasts are the two largest pieces of meat on a chicken. Common chicken, chicken breast is the meat on the inner side of the breast, shaped like a bamboo hat, breast meat. The meat is tender, delicious and nutritious, which can nourish and nourish the body. Chicken breast meat has high protein content and is easily absorbed and utilized by the human body. It has the effect of enhancing physical strength and strengthening the body. It contains phospholipids that play an important role in human growth and development. It is one of the important sources of fat and phospholipids in Chinese dietary structure. one. At the same time, chicken is beneficial to the five internal organs, tonifying deficiency and damage, tonifying deficiency and invigorating the stomach, strengthening muscle...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70A23L5/20A23L3/00
CPCA23L3/00A23V2002/00A23L5/21A23L5/27A23L13/55A23L13/72A23V2250/21A23V2250/212
Inventor 林晓玲
Owner 广东杜氏生物科技有限公司
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