Chicken cutlet preparation method and chicken cutlet

A production method and technology of chicken cutlets, which are applied in the production method of chicken cutlets and the field of chicken cutlets, can solve the problems of low water content in chicken drainage, insufficient tenderness, and old meat quality, and achieve the effects of reducing dry consumption, fresh and tender meat quality, and increasing moisture content

Inactive Publication Date: 2019-02-15
安徽徽之润食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The current chicken chops are not water-retained during processing, and the produced chicken drains have low water content, and the meat is old and not tender enough when fried.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The embodiment of the present invention proposes a kind of preparation method of chicken cutlet, comprises the following steps:

[0038] S1: Acid discharge;

[0039] Take slaughtered and washed chicken breasts and cool them at 10°C for 18 minutes; spray a sodium alginate solution with a mass fraction of 1%; discharge acid for 18 hours at a temperature of 0 and a humidity of 90% to obtain cold fresh chicken steaks;

[0040] S2: marinated;

[0041] Put the marinade and chilled fresh chicken chops in a vacuum tumbler and marinate for 5 hours;

[0042] The marinade corresponding to every 100 parts by weight of the chicken breast comprises the raw materials of the following parts by weight:

[0043] 1 part of vanilla, 3 parts of sodium alginate, 2 parts of calcium chloride, 2 parts of chili powder, 3 parts of five-spice powder, 1 part of scallion, 1 part of minced ginger, 1 part of minced garlic, 13 parts of sesame oil, 3 parts of pinellia, tangerine peel 5 parts, 2 parts...

Embodiment 2

[0049] A kind of preparation method of chicken cutlet, comprises the following steps:

[0050] S1: Acid discharge;

[0051] Take the slaughtered and washed chicken breast and cool it at 15°C for 20 minutes; spray a sodium alginate solution with a mass fraction of 2%; discharge acid for 20 hours at a temperature of 0-4°C and a humidity of 90% to obtain chilled fresh chicken Row;

[0052] S2: marinated;

[0053] Put the marinade and chilled fresh chicken chops in a vacuum tumbler and marinate for 8 hours;

[0054] The marinade corresponding to every 100 parts by weight of the chicken breast comprises the raw materials of the following parts by weight:

[0055] 2 parts of vanilla, 4 parts of sodium alginate, 3 parts of calcium chloride, 3 parts of chili powder, 4 parts of five-spice powder, 2 parts of scallion, 2 parts of minced ginger, 2 parts of minced garlic, 15 parts of sesame oil, 4 parts of pinellia, tangerine peel 6 parts, mint 3 parts, honey 7 parts and cassia seeds 2...

Embodiment 3

[0061] A kind of preparation method of chicken cutlet, comprises the following steps:

[0062] S1: Acid discharge;

[0063] Take the slaughtered and washed chicken breast and cool it at 12°C for 18 minutes; spray a sodium alginate solution with a mass fraction of 2%; discharge acid for 20 hours at a temperature of 0-4°C and a humidity of 90% to obtain chilled fresh chicken Row;

[0064] S2: marinated;

[0065] Put the marinade and chilled fresh chicken chops in a vacuum tumbler and marinate for 6 hours;

[0066] The marinade corresponding to every 100 parts by weight of the chicken breast comprises the raw materials of the following parts by weight:

[0067] 2 parts of vanilla, 4 parts of sodium alginate, 3 parts of calcium chloride, 3 parts of pepper, 3 parts of five-spice powder, 2 parts of scallion, 2 parts of minced ginger, 1 part of minced garlic, 14 parts of sesame oil, 4 parts of pinellia, 5 parts of tangerine peel 3 parts of mint, 6 parts of honey and 2 parts of ca...

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PUM

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Abstract

The invention provides a Chicken cutlet preparation method and a chicken cutlet. The method comprises the following steps: acid removal: cooling slaughtered and cleaned chicken breast for 18-20 minutes, spraying a sodium alginate solution at a mass fraction of 1-2%, and conducting acid removal for 18-20 hours to obtain cold fresh chicken cutlet; pickling: putting the cutlet into a tumbling machinefor vacuum tumbling and pickling for 5-8 hours, wherein a pickling material corresponding to each 100 parts by weight of the chicken breast comprises the following raw materials in parts by weight: 1-2 parts of vanilla, 3-4 parts of sodium alginate, 2-3 parts of calcium chloride, 2-3 parts of chili powder, 3-4 parts of five-spice powder, 1-2 parts of chopped scallions, 1-2 parts of minced ginger,1-2 parts of minced garlic, 13-15 parts of sesame oil, 3-4 parts of pinellia tuber, 5-6 parts of dried orange peel, 2-3 parts of mint, 4-7 parts of honey and 1-2 parts of cassia seeds; and slurry coating: coating the pickled cold fresh chicken cutlet with slurry, wherein the slurry corresponding to each 100 parts by weight of the chicken breast comprises the following raw materials in parts by weight: 1-2 parts of vanilla, 5-8 parts of egg white, 1-2 parts of baking powder, 6-14 parts of potato starch and 15-25 parts of wheat flour. The chicken cutlet prepared by the Chicken cutlet preparation method has high water content and fresh and tender meat quality.

Description

technical field [0001] The invention relates to the technical field of chicken chop processing, in particular to a method for preparing chicken chop and the chicken chop. Background technique [0002] Chicken meat is tender, juicy and delicious. It is a traditional Chinese delicacy and has been loved by people since ancient times. Traditional Chinese medicine believes that chicken has the effects of warming the middle and replenishing qi, tonifying deficiency and essence, strengthening the spleen and stomach, activating blood vessels, and strengthening bones and muscles. Modern medical research shows that chicken has the characteristics of low fat, high protein, and low cholesterol. Most of the protein it contains is complete protein, and its amino acid composition is similar to that of human protein. It is easily absorbed by the human body and has high nutritional value. It can be used to supplement various types of protein. In addition, chicken is rich in phospholipids th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70A23B4/10
CPCA23L13/57A23B4/10A23L13/72A23V2002/00A23V2200/22A23V2200/234A23V2250/1578A23V2250/1614A23V2250/5026A23V2250/5118
Inventor 王飞
Owner 安徽徽之润食品股份有限公司
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