Dried chicken meat snack food with low salt and selenium and preparation method thereof

A technology of snack food and chicken jerky, which is applied in the field of food processing, can solve the problems of long drying time, high salt content, rough texture, etc., and achieve the effects of improving marinating speed, uniform penetration, and increasing texture performance

Pending Publication Date: 2019-11-08
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are some deficiencies in the traditional production process of jerky, such as poor taste, rough texture, long drying time, high salt content, etc.

Method used

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  • Dried chicken meat snack food with low salt and selenium and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] 1. During the production process of low-salt selenium-containing chicken jerky, the composition and ratio of ingredients for vacuum pickling, initial cooking and re-cooking (based on the total weight of raw chicken breast meat)

[0051] (1) Ingredients and proportions for vacuum marinating: 185% water, 5% compound salt, 4% Xianweiwang, 13% rice wine, 3% ginger powder;

[0052] (2) Initial cooking ingredients and ratio: 300% water, 6% ginger, 13% green onion;

[0053] (3) Recooking ingredients and proportions: 2% compound salt, 6% white sugar, 1% soy sauce, 0.5% rice wine, 0.2% monosodium glutamate, 0.1% yeast extract, 0.2% chicken paste, 0.3% five-spice powder, 6 peppercorns %, pepper 5%, star anise 2%.

[0054] 2. Production of low-salt and selenium-containing chicken jerky

[0055] (1) Raw material processing: thaw chicken with a selenium content of 7.5 μg / 100g or more in water, and separate chicken breasts. Then remove the skin, subcutaneous fat, fascia, blood clo...

Embodiment 2

[0064] 1. During the production process of low-salt selenium-containing chicken jerky, the composition of ingredients for vacuum pickling, initial cooking, and re-boiling (based on the total weight of raw chicken breast meat)

[0065] (1) Ingredients and proportions for vacuum marinating: 185% water, 5% compound salt, 3% Xianweiwang, 15% rice wine, 3% ginger powder;

[0066] (2) Initial cooking ingredients and ratio: 300% water, 6% ginger, 13% green onion;

[0067] (3) Recooking formula and ratio: compound salt 2%, white sugar 9%, soy sauce 1%, rice wine 0.5%, monosodium glutamate 0.2%, yeast extract 0.1%, chicken paste 0.2%, five-spice powder 0.3%, pepper 4 %, pepper 5%, star anise 2%.

[0068] 2. Production of low-salt and selenium-containing chicken jerky

[0069] (1) Raw material processing: thaw chicken with a selenium content of 7.5 μg / 100g or more in water, and separate chicken breasts. Then remove the skin, subcutaneous fat, fascia, blood clots and other impurities ...

Embodiment 3

[0078] 1. During the production process of low-salt selenium-containing chicken jerky, the composition of ingredients for vacuum pickling, initial cooking, and re-boiling (based on the total weight of raw chicken breast meat)

[0079] (1) Ingredients and proportions for vacuum marinating: 185% water, 5% compound salt, 2% Xianweiwang, 18% rice wine, 3% ginger powder;

[0080] (2) Initial cooking ingredients and ratio: 300% water, 6% ginger, 13% green onion;

[0081] (3) Recooking formula and ratio: 2% compound salt, 6% white sugar, 1% soy sauce, 0.5% rice wine, 0.2% monosodium glutamate, 0.3% yeast extract, 0.3% chicken paste, 0.3% five-spice powder, 4 peppercorns %, pepper 5%, star anise 2%.

[0082] 2. Production of low-salt and selenium-containing chicken jerky

[0083] (1) Raw material processing: thaw chicken with a selenium content of 7.5 μg / 100g or more in water, and separate chicken breasts. Then remove the skin, subcutaneous fat, fascia, blood clots and other impuri...

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Abstract

The invention discloses a dried chicken meat snack food with low salt and selenium and a preparation method thereof. The preparation method includes the steps of vacuum curing, primary boiling, reboiling, soup collecting, baking, microwave processing, cooling and packaging. Compared with ordinary dried meat products, products developed by the preparation method select chicken with the high selenium content as raw materials, the selenium content of the prepared dried chicken meat is greater than 10 [mu]g / 100 g of the dried chicken meat, the selenium content standard of 'meat products containingselenium' is reached, and the nutritive value of the products is improved. According to the dried chicken meat snack food, the overall processing process has the low requirements for equipment, and the input production cost is low; and the types of the dried meat products are enriched, the market gap of snack food containing selenium is made up, and the great significance is achieved for promoting further processing of Enshi chicken of the world of selenium.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically relates to a low-salt selenium-containing dried chicken snack food and a preparation method thereof. Background technique [0002] Salt is an indispensable seasoning in people's life. It can not only provide salty taste, but also the carrier of minerals, vitamins, essential amino acids and other nutrients needed by human life activities. It can maintain the osmotic pressure of extracellular fluid, participate in the It plays an important role in the regulation of acid-base balance and maintaining the normal excitability of nerves and muscles. However, excessive intake of sodium will bring serious health problems, such as high blood pressure and cardiovascular disease, heart failure, osteoporosis, kidney stones, gastritis, gastric ulcer and gastric cancer, and accelerated skin aging. In recent years, a large number of studies at home and abroad have shown that reducing sodium ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L13/70A23L33/16A23L5/10A23L5/30A23L3/01
CPCA23L3/01A23V2002/00A23L5/15A23L5/34A23L13/428A23L13/50A23L13/76A23L33/16A23V2200/308A23V2200/326A23V2200/324A23V2250/16A23V2250/1626
Inventor 王海滨丽蕊石育娇余青贺海涵陈季旺廖鄂程水源
Owner WUHAN POLYTECHNIC UNIVERSITY
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