Processing method of spicy chicken dried meat

A processing method and technology for chicken jerky, applied in the field of food processing, can solve the problems of complicated production process of chicken jerky, thick and hard chicken jerky, human harm and other problems, and achieve the effects of saving marinating time, strong taste and ensuring freshness.

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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the production process of chicken jerky on the market is complicated. In order to maintain a good taste of chicken jerky, a lot of spices and even chemical additives are used. Eating too much will cause certain harm to the human body; and some manufacturers over-bake the chicken in order to extend the shelf life of chicken jerky Dry, and the chicken is rich in hard protein content, the dry chicken is rough and hard to chew, and the taste is poor

Method used

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  • Processing method of spicy chicken dried meat

Examples

Experimental program
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Effect test

Embodiment 1

[0026] A processing method of spicy chicken jerky, prepared according to the following steps:

[0027] (1) Preparation method of marinade: Mix 20 parts of starch, 2 parts of fennel powder, 3 parts of ginger powder, 1 part of chili powder, and 0.5 parts of clove powder, and slowly add 66.5 parts of egg white while stirring, and add 2 parts of salt. 1 part, 2 parts white sugar, 3 parts white wine, stir to mix

[0028] combined, to obtain the marinade;

[0029] (2) Chicken pretreatment: In a room with a temperature of 3°C, take fresh chicken and wash away the blood, cut it into pieces with a thickness of 0.3cm, apply 20g of marinade evenly on each 1000g of chicken, and marinate for 1 hour; during the marinating process , turning the chicken every ten minutes;

[0030] (3) Preparation of marinade: Take 2kg of chicken bones and put them in a pot, add water until 3cm of the chicken bones are submerged, then add 4g Codonopsis pilosula, 2g Angelica dahurica, 1g Schisandra chinensis,...

Embodiment 2

[0036] A processing method of spicy chicken jerky, prepared according to the following steps:

[0037] (1) Preparation method of marinade: Mix 25 parts of starch, 3 parts of fennel powder, 4 parts of ginger powder, 2 parts of chili powder, and 1 part of clove powder. While stirring, slowly add 54 parts of egg white, and add 3 parts of salt. part, 3 parts of white sugar, 5 parts of white wine, stir and mix to obtain the marinade;

[0038] (2) Chicken pretreatment: In a room with a temperature of 4°C, take fresh chicken and wash away the blood, cut into 0.4cm thick pieces, apply 30g of marinade evenly on every 1000g of chicken, and marinate for 1 hour; during the marinating process , turning the chicken every ten minutes;

[0039] (3) Preparation of marinade: Take 2kg of chicken bones and put them in a pot, add water until the chicken bones are covered by 4cm, then add 6g Codonopsis pilosula, 3g Angelica dahurica, 2g Schisandra chinensis, 2g Ophiopogon japonicus, 5g ginger, 4g ...

Embodiment 3

[0045] A processing method of spicy chicken jerky, prepared according to the following steps:

[0046] (1) Preparation method of marinade: Mix 35 parts of starch, 4 parts of fennel powder, 5 parts of ginger powder, 2 parts of chili powder, and 1 part of clove powder. While stirring, slowly add 40 parts of egg white, and add 4 parts of salt. 3 parts, 3 parts of white sugar, 6 parts of white wine, stir and mix to obtain the marinade;

[0047](2) Chicken pretreatment: In a room with a temperature of 6°C, take fresh chicken and wash away the blood, cut into 0.5cm thick pieces, apply 40g of marinade evenly on each 1000g of chicken, and marinate for 1.5h; marinating process , turning the chicken every ten minutes;

[0048] (3) Preparation of marinade: Take 2kg of chicken bones and put them in a pot, add water until the chicken bones are covered by 4cm, then add 8g Codonopsis pilosula, 3g Angelica dahurica, 3g Schisandra chinensis, 5g Radix Ophiopogon japonicus, 10g ginger, 5g dried...

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Abstract

The invention discloses a processing method of spicy chicken dried meat. The processing method comprises the following steps: chicken pretreatment, marinade preparation, chicken marinating, hot oil soaking, seasoning, drying and packaging; the chicken dried meat processed with the method provided by the invention is reddish brown, spicy, delicious and soft; the processing method provided by the method is simple, scientific and reasonable, and has high feasibility.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of spicy chicken jerky. Background technique [0002] Chicken is the second largest meat product in China, second only to pork. Chicken has high protein content, low fat content, and delicious taste. It is deeply loved by people and enjoys the reputation of "the proud son of meat". Chicken jerky is generally jerky that is marinated with yellow chicken and other seasonings. Chicken jerky contains a variety of minerals and amino acids needed by the human body, which not only maintains the flavor of chicken, but also lasts for a long time without deterioration, and has market demand. [0003] At present, the production process of chicken jerky on the market is complicated. In order to maintain a good taste of chicken jerky, a lot of spices and even chemical additives are used. Eating too much will cause certain harm to the human body; and som...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L13/40A23L13/50A23L13/70
CPCA23V2002/00A23L5/10A23L5/11A23L13/428A23L13/50A23L13/72A23V2300/10
Inventor 熊同罡
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