Method for preparing diced chicken with composite taste through high-pressure permeation combined low-temperature aroma fixation

A technology of flavored chicken diced and high pressure, applied in the fields of preservation of meat/fish by radiation/electrical treatment, preservation of meat/fish by freezing/cooling, preservation of meat/fish by chemicals, etc. Rich taste, shortened processing time, good taste effect

Inactive Publication Date: 2020-03-24
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for preparing diced chicken with complex flavors through high-pressure infiltration and low-temperature fixation. High, and through various techniques to ensure the taste and taste of chicken

Method used

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Examples

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Embodiment 1

[0044] A method for preparing compound-taste diced chicken through high-pressure osmosis and low-temperature solidification, comprising the following steps:

[0045] (1) Raw material pretreatment

[0046] Preparation of dried red pepper, dried Chinese toon leaves, dried perilla leaves, onion, ginger and garlic: dry red peppers, dried Chinese toon leaves, dried perilla leaves, peeled ginger, garlic cloves and Wash the onion slices with tap water three times, and put them into a chopping machine at high speed and chop them into pieces for later use.

[0047] (2) Chicken shaped and diced

[0048] Select fresh chicken thigh meat, remove the bone and oil, then remove impurities such as congestion and minced meat, rinse with running warm water, dice the chicken, the length and width are 2.5-4.5cm, and the width and height are 1.8-3.2cm. Rinse with clean water for 5-7 minutes after finishing, drain and set aside.

[0049] (3) Tenderizer synergistically tenderizes and marinates to ta...

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PUM

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Abstract

The invention discloses a method for preparing diced chicken with composite taste through high-pressure permeation combined low-temperature aroma fixation. The method comprises the following steps: (1) mixing diced chicken, water, sweet potato starch, corn starch, papain, ginger protease, kiwi fruit protease and a pickling material, tenderizing at 8.5-12.5 DEG C, and pickling to be tasty; (2) performing vacuum tumbling on the tenderized and pickled diced chicken; (3) carrying out vacuum packaging, and carrying out high-pressure permeation flavoring and pre-cooking treatment; (4) performing vacuum multi-stage deep-frying, wherein the vacuum degree of the whole vacuum multi-stage deep-frying process is -0.088 MPa to -0.096 MPa; (5) carrying out multi-stage low-temperature treatment to lock and fix fragrance; (6) performing vacuum packaging on the diced chicken meat subjected to fragrance locking and fragrance fixing; and (7) carrying out liquid nitrogen quick-freezing on the diced chicken packaged in vacuum to obtain the diced chicken with the composite taste. According to the method, industrial production of diced chicken is achieved through the technological process, the efficiencyis high, and the taste and mouthfeel of the diced chicken are guaranteed through various technologies.

Description

technical field [0001] The invention relates to a method for preparing diced chicken with compound taste, in particular to a method for preparing diced chicken with compound taste through high-pressure infiltration and low-temperature aroma fixation. Background technique [0002] The rapid development of urbanization is rapidly changing people's traditional rhythm of life and diet, and the industrialization of staple foods and dishes will become an inevitable trend of the development of the times. At present, more and more catering industries have begun to build their own central kitchens or customize prefabricated dishes. More and more catering products are processed in factories. Evolved into a service-centric place. [0003] The industrialization of Sichuan cuisine is an important part of the industrialization of staple food and dishes. It refers to the introduction of specialized food processing technology using modern food processing management concepts. In the proces...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L13/70A23B4/20A23L33/10A23L5/10A23B4/015A23B4/09
CPCA23L13/50A23L13/55A23L13/428A23L13/72A23L13/74A23B4/20A23L33/10A23L5/17A23L13/76A23B4/015A23L5/11A23B4/09A23V2002/00
Inventor 邢亚阁车振明许青莲刘晓翠杨爽徐琳毕秀芳王晓敏杨萍陈志伟林洪斌
Owner XIHUA UNIV
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