Hand-shredded chicken and preparation method thereof

Inactive Publication Date: 2019-12-03
安徽云燕食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problem in the prior art that the overall application effect of the shredded chicken is not good due to the poor chewiness of the shredded chicken, the first object of the present invention is to provide a shredded chicken that has good chewiness when eaten, And the overall has a good application effect

Method used

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  • Hand-shredded chicken and preparation method thereof
  • Hand-shredded chicken and preparation method thereof
  • Hand-shredded chicken and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] Embodiment 1: A kind of shredded chicken, each component and its corresponding parts by weight are shown in Table 1, and are prepared through the following steps:

[0061] Step 1, mixing and marinating, mixing salt, monosodium glutamate, sugar, rice wine and five-spice powder in corresponding parts by weight evenly, applying on the surface of fresh chicken, and marinating for 2 days to obtain marinated chicken;

[0062] Step 2, marinated, immerse the marinated chicken of step 1 in clear water, and add the corresponding parts by weight of spices in the clear water, heat up to 90°C, boil for 2 hours, then cool down to 65°C, add the corresponding parts by weight Several xanthan gums and carboxymethyl cellulose were stewed for 60 minutes to obtain stewed chicken;

[0063] Step 3, drying and tearing by hand, drying and freezing the marinated chicken, and tearing it into strips to obtain chicken shreds;

[0064] Step 4, prepare the seasoning, mix and stir the seasoning with ...

Embodiment 2

[0067] Embodiment 2: A shredded chicken. The difference from Embodiment 1 is that each component and its corresponding parts by weight are as shown in Table 1, and are prepared through the following steps:

[0068] Step 1, mixing and marinating, mixing salt, monosodium glutamate, sugar, rice wine and five-spice powder in corresponding parts by weight evenly, smearing on the surface of fresh chicken, and marinating for 3 days to obtain marinated chicken;

[0069] Step 2, marinated, immerse the marinated chicken of step 1 in clear water, and add the corresponding parts by weight of spices in the clear water, raise the temperature to 100°C, boil for 1 hour, then cool down to 85°C, add the corresponding parts by weight Several xanthan gums and carboxymethyl cellulose were stewed for 30 minutes to obtain stewed chicken;

[0070] Step 3, drying and tearing by hand, drying and freezing the marinated chicken, and tearing it into strips to obtain chicken shreds;

[0071] Step 4, prepa...

Embodiment 3

[0073] Embodiment 3: A shredded chicken. The difference from Example 1 is that each component and its corresponding parts by weight are as shown in Table 1, and are prepared through the following steps:

[0074] Step 1, mixing and marinating, mixing salt, monosodium glutamate, sugar, rice wine and five-spice powder in corresponding parts by weight evenly, then applying it on the surface of fresh chicken, and marinating for 2.5 days to obtain marinated chicken;

[0075] Step 2, marinate, immerse the marinated chicken in step 1 in clear water, and add the corresponding weight of spices in the clear water, raise the temperature to 95°C, boil in marinade for 1.5h, then cool down to 75°C, add the corresponding weight Xanthan gum and carboxymethyl cellulose of several parts, marinated and boiled for 45min, obtain marinated chicken;

[0076] Step 3, drying and tearing by hand, drying and freezing the marinated chicken, and tearing it into strips to obtain chicken shreds;

[0077] St...

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Abstract

The present invention discloses hand-shredded chicken and a preparation method thereof, relates to the technical field of food processing, and solves a problem of poor overall application effect due to relatively poor chewing quality of the hand-shredded chicken. The hand-shredded chicken comprises the following components in parts by weight: 90-100 parts of fresh young chicken, 2-4 parts of whitesugar, 3-4 parts of edible salt, 0.2-0.3 part of monosodium glutamate, 4-7 parts of spices, 6-8 parts of a seasoning material, 0.8-1.4 parts of xanthan gum, 1.2-1.6 parts of carboxymethyl cellulose,1.2-1.5 parts of yellow rice wine, and 1-2 parts of five spice powder. The preparation method of the hand-shredded chicken comprises material mixing, pickling, marinating and boiling, drying and handshredding, material blending and vacuum packaging. The hand-shredded chicken has good chewiness, is also fragrant and mellow in smell, and has a good application effect as a whole.

Description

technical field [0001] The invention relates to the technical field of food processing, more specifically, it relates to a shredded chicken and a preparation method thereof. Background technique [0002] Shredded chicken is a famous local traditional dish in China, which belongs to Sichuan-style cold dish. Generally, three yellow chickens are used as raw materials. Among them, the golden skin is one of the selling points of shredded chicken. On the golden chicken skin, it is crystal clear and sweet, the meat is delicate, the oil is moderate, delicious and juicy, and it is neither greasy nor hard to chew. , and with a strong fresh fragrance, until the bone marrow. [0003] The Chinese invention patent application document with the notification number CN103535757A discloses a preparation method of shredded chicken, which consists of preparing pickled powder, cleaning, pickling, smoking, hot roasting, boiling, mixing, micro-baking and packaging sterilization. After the proces...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40
CPCA23L13/40A23L13/50
Inventor 戈吴超周兵王瑞祥
Owner 安徽云燕食品科技有限公司
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