Method for step-by-step rapid pickling and conditioning of chicken fillets

A chicken fillet and pickling liquid technology, applied in food science and other directions, can solve the problems of uneconomical significance and high process cost, and achieve the effects of reducing production cost, simple process equipment and improving penetration rate

Inactive Publication Date: 2019-05-17
福建正大食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The salt content in salted egg white is too high. If it is used as egg white, a complex desalination process is required. If it is used as salt, the salt needs to be extracted separately due to the existence of egg white. At present, the best way to develop and utilize salted egg white is to treat salted egg white protein with protease Carry out enzymatic treatment to prepare functional active substances, but the process is costly and not economically meaningful

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Raw meat pretreatment: The chicken breast meat that has been naturally thawed until the meat center temperature is -2°C is placed on a stainless steel cutting board and cut into strips, and cut into 2.5-3.5cm thick strips along the muscle fiber direction.

[0024] (2) Preparation of pickling solution: The pickling solution is calculated according to the mass percentage of chicken breast meat, including the following ingredients: 1.5% sodium bicarbonate, 0.18% sodium pyrophosphate, 0.03% sodium nitrite, 0.07% ascorbic acid, 30% ice water, spiced spices Powder 0.7%, salt 1.2%, cooking wine 3.0%, ginger powder 0.4%, white pepper powder 0.3%, soybean oil 3.5%. The pickling solution is maintained at ice temperature, and is evenly divided into two parts for two picklings.

[0025] (3) Ultrasonic-vacuum one-time marinating: put the meat strips in the pickling solution, first perform ultrasonic treatment in an ultrasonic instrument: ultrasonic frequency 20khz, power 300W, 3...

Embodiment 2

[0031] (1) Raw meat pretreatment: The chicken breast meat that has been naturally thawed until the meat center temperature is -2°C is placed on a stainless steel cutting board and cut into strips, and cut into 2.5-3.5cm thick strips along the muscle fiber direction.

[0032] (2) Preparation of pickling solution: The pickling solution is calculated according to the mass percentage of chicken breast meat, including the following ingredients: 1.5% sodium bicarbonate, 0.18% sodium pyrophosphate, 0.03% sodium nitrite, 0.07% ascorbic acid, 30% ice water, spiced spices Powder 0.7%, salt 1.2%, cooking wine 3.0%, ginger powder 0.4%, white pepper powder 0.3%, soybean oil 3.5%. The pickling solution is maintained at ice temperature, and is evenly divided into two parts for two picklings.

[0033] (3) Ultrasonic-vacuum one-time pickling: put the meat strips in the pickling solution, first perform ultrasonic treatment in an ultrasonic instrument: ultrasonic frequency 30khz, power 250W, 25m...

Embodiment 3

[0039] (1) Raw meat pretreatment: The chicken breast meat that has been naturally thawed until the meat center temperature is -2°C is placed on a stainless steel cutting board and cut into strips, and cut into 2.5-3.5cm thick strips along the muscle fiber direction.

[0040] (2) Preparation of pickling solution: The pickling solution is calculated according to the mass percentage of chicken breast meat, including the following ingredients: 1.5% sodium bicarbonate, 0.18% sodium pyrophosphate, 0.03% sodium nitrite, 0.07% ascorbic acid, 30% ice water, spiced spices Powder 0.7%, salt 1.2%, cooking wine 3.0%, ginger powder 0.4%, white pepper powder 0.3%, soybean oil 3.5%. The pickling solution is maintained at ice temperature, and is evenly divided into two parts for two picklings.

[0041] (3) Ultrasonic-vacuum one-time pickling: put the meat strips in the pickling solution, first perform ultrasonic treatment in an ultrasonic instrument: ultrasonic frequency 40khz, power 200W, 25min...

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PUM

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Abstract

The invention discloses a method for step-by-step rapid pickling and conditioning of chicken fillets, and belongs to the field of processing of meat products. The method is characterized by comprisingthe following steps that firstly, ultrasonic-vacuum soaking is carried out for primary pickling, and then pulse pressure secondary pickling is carried out; the pickled cutlets are subjected to pulp applying by adopting mixed slurry of a salted duck egg white solution and flour. Main technological parameters involve the steps that (1) pickling is carried out for 20-40 min under the ultrasound of which the frequency is 20-40 khz and the power is 200-300 w, and soaking is carried out for 30-60 min under the vacuum of 1-10 kPa; (2) pickling is carried out for 3-4 h under the pulse pressure of which a high-pressure amplitude value is 100-120 kPa; (3) salted duck egg white solution batter is prepared according to a proportion of the flour mass to the water volume to a salted duck egg white solution equal to 1.0:1.0:0.4-0.6 (m/v), and is used for pulp applying of the chicken fillets. The method for step-by-step rapid pickling and conditioning of the chicken fillets has the advantages that the tenderness for improving and conditioning the chicken fillets and the water binding capacity of the product are taken as indexes, the comprehensive utilization of the salted duck egg white solutionis achieved, and the production cost is reduced.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to a step-by-step quick pickling and conditioning method for chicken tenderloin. Background technique [0002] Conditioned meat products use livestock and poultry meat as the main raw material, add appropriate amount of seasoning or auxiliary materials, after appropriate processing, store, transport and sell in the form of packaging or bulk under freezing or refrigerated or normal temperature conditions, and can be eaten directly or simply cooked. Processed and edible meat products. [0003] The methods for fast curing of meat mainly include pre-massage method, needle saline injection method, needle-free saline injection method and high pressure treatment method. The pre-massage method is a pressure pre-massage treatment used before marinating to make the meat soft and accelerate the absorption of marinated materials. The needle brine injection method uses a brine injection ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L13/70
Inventor 黄群许正金傅凌韵
Owner 福建正大食品有限公司
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