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Flavored chicken ribs and making process thereof

A technology for making chicken ribs, which is applied in food science and other fields, can solve the problems of fishy smell, waste, and affect the appearance of products, and achieve the effect of good taste, beautiful appearance, and enhancing market competitiveness

Pending Publication Date: 2021-06-15
KEYSTONE FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of this, the purpose of the present invention is to provide a flavored chicken ribs, which solves the problem of waste in the prior art that the chicken ribs after segmentation are usually thrown away in the form of waste
[0004] The purpose of the present invention is also to provide a production process of flavored chicken ribs, which solves the problems in the prior art that the blood of flavored chicken ribs affects the appearance of the product and the fishy smell affects the sense of eating

Method used

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  • Flavored chicken ribs and making process thereof
  • Flavored chicken ribs and making process thereof
  • Flavored chicken ribs and making process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] A kind of flavored chicken ribs provided by Example 1 of the present invention is prepared from the following raw materials in parts by weight:

[0064] 750 parts of chicken ribs, 3 parts of compound phosphate, 45 parts of seasoning, 85 parts of spice, 22 parts of compound starch, 50 parts of water;

[0065] Wherein, the compound phosphate is composed of sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate, and the ratio of parts by weight between the three is 8:4:3; the spice is made of frozen minced garlic , white pepper powder, ginger paste and chicken powder are compounded, and the ratio of parts by weight between the four is 70:3:6:7; the compound starch is compounded by acetate starch, edible salt and rice flour , and the ratio of parts by weight among the three is 90:5.5:3; the seasoning is compounded from light soy sauce, salt, white sugar, cooking wine and oil consumption, and the parts by weight between the five The ratio is 15:3:10:12:1...

Embodiment 2

[0073] A kind of flavored chicken ribs provided by Example 2 of the present invention is prepared from the following raw materials in parts by weight:

[0074] 700 parts of chicken ribs, 4 parts of compound phosphate, 43 parts of seasoning, 96 parts of spice, 20 parts of compound starch, 60 parts of water;

[0075] Wherein, the compound phosphate is composed of sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate, and the ratio of parts by weight between the three is 8:4:3; the spice is made of frozen minced garlic , white pepper powder, ginger paste and chicken powder are compounded, and the ratio of parts by weight between the four is 70:3:6:7; the compound starch is compounded by acetate starch, edible salt and rice flour , and the ratio of parts by weight among the three is 90:5.5:3; the seasoning is compounded from light soy sauce, salt, white sugar, cooking wine and oil consumption, and the parts by weight between the five The ratio is 15:3:10:12:1...

Embodiment 3

[0078] A kind of flavored chicken ribs provided by Example 3 of the present invention is prepared from the following raw materials in parts by weight:

[0079] 800 parts of chicken ribs, 2 parts of compound phosphate, 61 parts of seasoning, 76 parts of spice, 24 parts of compound starch, 40 parts of water;

[0080] Wherein, the compound phosphate is composed of sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate, and the ratio of parts by weight between the three is 8:4:3; the spice is made of frozen minced garlic , white pepper powder, ginger paste and chicken powder are compounded, and the ratio of parts by weight between the four is 70:3:6:7; the compound starch is compounded by acetate starch, edible salt and rice flour , and the ratio of parts by weight among the three is 90:5.5:3; the seasoning is compounded from light soy sauce, salt, white sugar, cooking wine and oil consumption, and the parts by weight between the five The ratio is 15:3:10:12:1...

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Abstract

The invention discloses flavored chicken ribs and a making process thereof, and the flavored chicken ribs are prepared from the following raw materials in parts by weight: 700-800 parts of chicken ribs, 2-4 parts of composite phosphate, 43-61 parts of seasonings, 76-96 parts of spices, 20-24 parts of composite starch and 40-60 parts of water. The technical scheme of the invention has the beneficial effects that the flavored chicken ribs obtained by compounding the raw material components of the chicken ribs, the composite phosphate, the seasonings, the spices, the composite starch and the water are not only good in impression and good in taste, but also effectively realize the transformation of the chicken ribs from waste leftovers to a dining table, so that the problem that the chicken ribs are thrown is avoided.

Description

technical field [0001] The invention belongs to the technical field of deep processing and production of chicken food, and in particular relates to flavored chicken ribs and a production process thereof. Background technique [0002] As we all know, food made of chicken must be a must-have delicacy on people's tables, such as grilled chicken wings, fried chicken legs, fried chicken chops, fried chicken tenders, etc. When making these foods, it is necessary to wash the whole spare chicken Divided to make different kinds of delicacies, in this way, the chicken ribs after division are usually thrown away in the form of waste, but the thrown chicken ribs have more or less chicken on them, Thereby resulting in waste; in addition, in the prior art, when making chicken food, seldom carry out deodorization and blood-removing treatment on the separated spare meat pieces, which easily leads to the problems of poor sensory and bad taste of food products. Contents of the invention ...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/60A23L13/40
CPCA23L13/50A23L13/60A23L13/428
Inventor 丁博孙静许锐赵文游琦
Owner KEYSTONE FOODS
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