Quick segmentation method for frozen chicken

A segmentation method, chicken technology, applied in food ingredients, heating preservation of meat/fish, functions of food ingredients, etc., can solve the sterilization requirements that are difficult to achieve long-term preservation, chickens have not been effectively promoted for consumption, and affect chicken products. problems such as sales and storage, to achieve the effect of simple eating method, convenient transportation and convenient eating method

Inactive Publication Date: 2018-12-11
安徽新梦想农产品冷链仓储有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Traditionally, there are no more than two processing methods for chicken meat before eating: some are made into cured meat or the whole chicken is processed into cured chicken, and then cooked and eaten; there are also whole chickens that are frozen and then cooked. Edible; these two methods are all to process the whole chicken, the broiler is heavier, and for the average family, the amount is large, and it cannot be eaten at one time, which will directly affect the sales of the broiler, so that the chicken is not

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0030] Example 1

[0031] 1. The method of fast segmentation of chicken under freezing conditions is characterized in that it includes the following steps:

[0032] 1) Defrost

[0033] Choose frozen chicken breast as raw material, clean it in warm water with ultrasonic for 20 minutes, drain and set aside;

[0034] 2) Cutting

[0035] Cut the chicken breast after thawing and cold treatment in step 1) into thin slices with a length of 5-10 cm, a width of 4 cm, and a thickness of 2 cm. The cut chicken breast should maintain the original shape of the breast meat;

[0036] 3) Brine pickling and seasoning pickling

[0037] Brine marinating: Step 2) The cut chicken breast slices are marinated in 4wt% salt water for 3 hours and then drained;

[0038] Seasoning marinating: immerse the chicken breast slices marinated in brine in the following parts by weight and marinate for 24 hours. Each 100 parts of seasoning includes: 1 part of sucrose, 7 parts of chicken powder, 0.5 part of MSG, 0.5 part of cit...

Example Embodiment

[0046] Example 2

[0047] 1. The method of fast segmentation of chicken under freezing conditions is characterized in that it includes the following steps:

[0048] 1) Defrost

[0049] Choose frozen chicken breast as raw material, clean it in warm water with ultrasonic for 20 minutes, drain and set aside;

[0050] 2) Cutting

[0051] Cut the chicken breast after thawing and cold treatment in step 1) into thin slices with a length of 5-10 cm, a width of 4 cm, and a thickness of 2 cm. The cut chicken breast should maintain the original shape of the breast meat;

[0052] 3) Brine pickling and seasoning pickling

[0053] Brine marinating: Step 2) The cut chicken breast slices are marinated in 1wt% salt water for 3 hours and then drained;

[0054] Seasoning marinating: immerse the chicken breast slices marinated in brine in the following parts by weight and marinate for 24 hours. Each 100 parts of seasoning includes: 1 part of sucrose, 7 parts of chicken powder, 0.5 part of MSG, 0.5 part of cit...

Example Embodiment

[0062] Example 3

[0063] 1. The method of fast segmentation of chicken under freezing conditions is characterized in that it includes the following steps:

[0064] 1) Defrost

[0065] Choose frozen chicken breast as raw material, clean it in warm water with ultrasonic for 20 minutes, drain and set aside;

[0066] 2) Cutting

[0067] Cut the chicken breast after thawing and cold treatment in step 1) into thin slices with a length of 5-10 cm, a width of 4 cm, and a thickness of 2 cm. The cut chicken breast should maintain the original shape of the breast meat;

[0068] 3) Brine pickling and seasoning pickling

[0069] Brine marinating: Step 2) The cut chicken breast slices are marinated in 5wt% salt water for 3 hours and then drained;

[0070] Seasoning marinating: immerse the chicken breast slices marinated in brine in the following parts by weight and marinate for 24 hours. Each 100 parts of seasoning includes: 1 part of sucrose, 7 parts of chicken powder, 0.5 part of MSG, 0.5 part of cit...

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PUM

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Abstract

The invention discloses a quick segmentation method for frozen chicken. Chicken breast meat is cured twice with saline water and seasoning respectively, and ingredients used in seasoning curing can inhibit a variety of bacteria and fungi, so that the chicken breast meat does not cause harm to human body after eating, and has a certain health care function and high nutritional value. The chicken breast meat product made by the method is ready to eat after bag opening, and is easy and convenient to eat. The special flavor is kept, the shelf life of the product is prolonged, the transportation, storage and sale of the product are facilitated greatly, and the sales at supermarkets and stores is adapted better.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a chicken product, in particular to a method for rapidly dividing chicken under freezing conditions. 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...

Claims

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Application Information

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IPC IPC(8): A23L13/70A23L13/10A23L13/40A23L33/10A23L33/125A23B4/005A23B4/20
CPCA23B4/005A23B4/20A23V2002/00A23L13/10A23L13/428A23L13/72A23L33/10A23L33/125A23V2200/30A23V2250/1614A23V2250/628A23V2250/032A23V2300/24A23V2200/10Y02A40/90
Inventor 黄义灯
Owner 安徽新梦想农产品冷链仓储有限公司
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