Production process of crisp chicken floss
A production process and technology of chicken floss, which is applied in the direction of food ingredients as taste improver, function of food ingredients, food science, etc. The effect of reducing sticking to the pan and stir-frying, high output, and broadening the sales market
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0035] A kind of production technology of mouthfeel crunchy chicken floss, comprises the following steps:
[0036] S1. Select the chicken that has passed the quarantine and debone the meat and cut it from the middle, trim and remove the fat and skin, etc., then cut it into pieces along the direction of the muscle fiber, and then clean it with clean water; save it for later use;
[0037] S2. Mix the prepared chicken pieces with the marinating liquid evenly, and then marinate them for 50 minutes by rolling and kneading; of water, and heat the water in the steam jacketed pot to boiling, turn the meat pieces, skim off the blood foam, keep warm for a period of time, and stop cooking;
[0038] S3. After the temperature in the steam jacketed pot naturally drops to room temperature, remove the steamed chicken pieces from the pot, and use a knife to shovel the meat pieces along the muscle fibers into slender fiber bundles; save and set aside;
[0039] S4. Take out the bundled chicken ...
Embodiment 2
[0051] A kind of production technology of mouthfeel crunchy chicken floss, comprises the following steps:
[0052] S1. Select the chicken that has passed the quarantine and debone the meat and cut it from the middle, trim and remove the fat and skin, etc., then cut it into pieces along the direction of the muscle fiber, and then clean it with clean water; save it for later use;
[0053] S2. Mix the prepared chicken pieces with the marinating liquid evenly, and then marinate them for 60 minutes by rolling and kneading; of water, and heat the water in the steam jacketed pot to boiling, turn the meat pieces, skim off the blood foam, keep warm for a period of time, and stop cooking;
[0054] S3. After the temperature in the steam jacketed pot naturally drops to room temperature, remove the steamed chicken pieces from the pot, and use a knife to shovel the meat pieces along the muscle fibers into slender fiber bundles; save and set aside;
[0055] S4. Take out the bundled chicken ...
Embodiment 3
[0067] A kind of production technology of mouthfeel crunchy chicken floss, comprises the following steps:
[0068] S1. Select the chicken that has passed the quarantine and debone the meat and cut it from the middle, trim and remove the fat and skin, etc., then cut it into pieces along the direction of the muscle fiber, and then clean it with clean water; save it for later use;
[0069] S2. Mix the prepared chicken pieces with the marinating liquid evenly, and then marinate them for 70 minutes by rolling and kneading; of water, and heat the water in the steam jacketed pot to boiling, turn the meat pieces, skim off the blood foam, keep warm for a period of time, and stop cooking;
[0070] S3. After the temperature in the steam jacketed pot naturally drops to room temperature, remove the steamed chicken pieces from the pot, and use a knife to shovel the meat pieces along the muscle fibers into slender fiber bundles; save and set aside;
[0071] S4. Take out the bundled chicken ...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More