Chicken breast and method for preparing same

A technology of chicken breast and pulp, applied in the direction of preservation of meat/fish through radiation/electrical treatment, food ingredients as taste improvers, food ingredients as taste improvers, etc., can solve the problem of damage to chicken active ingredients, affecting product nutrition, Extensive technical process and other problems to achieve good pickling effect, increase appetite, and good taste

Inactive Publication Date: 2019-01-04
FOSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the processing method in the prior art, due to the relatively extensive process, a large amount of active ingredients in the chicken are destroyed or the original flavor is lost, which affects the nutritional content of the product.

Method used

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Embodiment Construction

[0022] In order to describe in detail the technical content, achieved objects and effects of the present invention, the following descriptions are given in conjunction with the embodiments.

[0023] A chicken breast, which is obtained by marinating and baking, and the marinating solution in the marinating process is prepared from the following raw materials by weight: adding 20-40 g of vegetable oil, 10-15 g of white wine, 1000 g of water to 1000 g of water, Passion fruit pulp with juice 35~50g, boiled tea water 18~40g, cardamom 5~8g, angelica 3~5g, Wujiapi 9~12g, clove 4~6g, salt 10~15g, sugar 0~2g, ginger 15-25g, garlic 10-20g, green onion 15-20g and dark soy sauce 2-5g.

[0024] As can be seen from the above description, the beneficial effects of the present invention are: the pickling liquid of the present invention contains a large amount of juicy passion fruit pulp, the passion fruit juice is not only nutritious, but also has a fragrant smell, and the marinated chicken b...

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PUM

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Abstract

The invention discloses a chicken breast and a method for preparing the same. Chicken breasts are pickled and baked to obtain the chicken breast. Pickling liquid used in pickling procedures is prepared from raw materials including, by weight, 1000 g of water, 20-40 g of vegetable oil, 10-15 g of baijiu, 35-50 g of passion fruit pulp with juice, 18-40 g of boiled tea water, 5-8 g of fructus amomi rotundus, 3-5 g of radix angelicae sinensis, 9-12 g of cortex acanthopanacis, 4-6 g of flos caryophylli, 10-15 g of table salt, 0-2 g of white sugar, 15-25 g of rhizoma zingiberis recens, 10-20 g of garlic, 15-20 g of spring onions and 2-5 g of dark soy sauce. The method includes steps of powered-on pickling, charcoal fire baking and the like. Charcoal fire baking is carried out by the aid of fruitshell charcoal and/or tea tree wood charcoal. Compared with the prior art, the chicken breast and the method in the scheme have the advantages that the chicken breast prepared by the aid of the method has good mouth feel and pleasant smell, the appetite of eaters can be enhanced, and the like.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a chicken breast and a preparation method thereof. Background technique [0002] Chicken is a kind of meat with high protein content and low fat content. It has many kinds of amino acids and high digestibility. It has the effect of enhancing physical strength and strengthening the body. Chicken protein is rich in all the essential amino acids of the human body and is a high-quality protein. source. In addition, chicken also contains a variety of active ingredients that are beneficial to the human body. For example, its fat is mostly composed of unsaturated fatty acids. Among them, it also contains phospholipids that play an important role in human growth and development. It is the most important part of the fat and phospholipid in the Chinese dietary structure. one of the most important sources. Chicken breast contains more B vitamins, which can restore fatigue and protect the sk...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70A23L13/40A23L19/00A23L33/10A23L5/30A23B4/015A23L5/10
CPCA23B4/015A23L5/10A23L5/30A23L13/42A23L13/428A23L13/50A23L13/72A23L13/76A23L19/03A23L33/10A23V2002/00A23V2200/14A23V2200/16A23V2200/30A23V2300/12A23V2250/214A23V2250/18
Inventor 区炳庆赵海全黄得纯景栋林李华于辉
Owner FOSHAN UNIVERSITY
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