Pineapple-flavored chicken seasoning paste making method
A production method and seasoning paste technology, applied in the direction of food science, etc., can solve the problems of complex production process, high production cost, waste of manpower, etc.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
specific Embodiment 1
[0012] Specific embodiment one: a kind of preparation method of pineapple flavor chicken seasoning paste is characterized in that its steps are:
[0013] (1) Take 30 kg of raw chicken, and use a meat grinder to grind 30 kg of raw chicken into meat stuffing for later use;
[0014] (2), put the meat filling prepared in step (1) into the reactor, then add 4 kg of soybean protein powder, 2 kg of starch, 0.5 kg of yeast, 66 kg of purified water and 0.5 kg of protease into the reactor, and put The temperature in the reactor was raised to 45 degrees Celsius, and at the same time, the contents in the reactor were evenly stirred and hydrolyzed for 3 hours;
[0015] (3) Then seal the reactor and raise the temperature to 121 degrees Celsius for 30 minutes, and continue to stir the materials in the reactor during this process;
[0016] (4), then lower the temperature in the reactor to 70 degrees Celsius, add 0.6 kg of yeast essence and 1.4 kg of caramel coloring solution into the reactor...
specific Embodiment 2
[0019] Specific embodiment two: a kind of preparation method of pineapple flavor chicken seasoning cream, its steps are:
[0020] (1) Take 30 kg of raw chicken, and use a meat grinder to grind 30 kg of raw chicken into meat stuffing for later use;
[0021] (2), put the meat filling prepared in step (1) into the reactor, then add 4 kg of soybean protein powder, 2 kg of starch, 0.5 kg of yeast, 66 kg of purified water and 0.5 kg of protease into the reactor, and put The temperature in the reactor was raised to 45 degrees Celsius, and at the same time, the contents in the reactor were evenly stirred and hydrolyzed for 3 hours;
[0022] (3) Then seal the reactor and raise the temperature to 121 degrees Celsius for 30 minutes, and continue to stir the materials in the reactor during this process;
[0023] (4), then lower the temperature in the reactor to 75 degrees Celsius, add 0.6 kg of yeast essence and 1.4 kg of caramel coloring solution into the reactor, then raise the tempera...
specific Embodiment 3
[0026] Specific embodiment three: a kind of preparation method of pineapple flavor chicken seasoning paste is characterized in that its steps are:
[0027] (1) Take 30 kg of raw chicken, and use a meat grinder to grind 30 kg of raw chicken into meat stuffing for later use;
[0028] (2), put the meat filling prepared in step (1) into the reactor, then add 4 kg of soybean protein powder, 2 kg of starch, 0.5 kg of yeast, 66 kg of purified water and 0.5 kg of protease into the reactor, and put The temperature in the reactor was raised to 45 degrees Celsius, and at the same time, the contents in the reactor were evenly stirred and hydrolyzed for 3 hours;
[0029] (3) Then seal the reactor and raise the temperature to 121 degrees Celsius for 30 minutes, and continue to stir the materials in the reactor during this process;
[0030] (4), then lower the temperature in the reactor to 80 degrees Celsius, add 0.6 kg of yeast essence and 1.4 kg of caramel coloring solution into the react...
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