Chicken breast and method for preparing same

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...

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.