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Normal-temperature light-eating chicken breast and preparation method thereof

A chicken breast meat at room temperature technology, applied in food science, heating and preserving meat/fish, drying and preserving meat/fish, etc., can solve the problems of complete loss of nutrients, inconvenient eating, destructive flavor and taste, etc. Shelf life, the effect of improving quality

Pending Publication Date: 2022-04-12
苏州闻达食品配料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The former has a better taste and flavor, but it is inconvenient to eat. Consumers have to go through secondary processing such as ripening after returning home, which limits the consumption scene
The latter can be eaten immediately after opening the bag, and it is convenient to eat. However, after high-temperature sterilization, it will greatly damage the flavor and taste, and the nutritional components will be lost. The gain outweighs the gain

Method used

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  • Normal-temperature light-eating chicken breast and preparation method thereof
  • Normal-temperature light-eating chicken breast and preparation method thereof
  • Normal-temperature light-eating chicken breast and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A light-eating chicken breast at room temperature, prepared with the following ingredients in parts by weight: 20 parts of edible salt, 12 parts of white sugar, 20 parts of yeast extract, 8 parts of black pepper powder, 8 parts of crushed black pepper, 3 parts of garlic powder 3 parts, tomato powder 3 parts, star anise extract 0.03 parts, garlic extract 0.03 parts, cinnamon extract 0.02 parts, perilla extract 0.02 parts, starch 10 parts. Add 4% to chicken breast.

[0046] Instant chicken breast ingredients: chicken breast 100%, seasoning 4%, water 15%.

[0047] The chicken breast processing steps are as follows:

[0048] 1. Slicing and trimming the chicken breast to ensure that each piece of chicken breast weighs 130-135g;

[0049] 2. Dissolve all the ingredients in ice water to make a feed liquid;

[0050] 3. Put the chicken breast meat and the feed liquid together and knead for 1 hour;

[0051] 4. Marinate the rolled chicken breast for at least 12 hours;

[0052]...

Embodiment 2

[0061] A light-eating chicken breast at room temperature, prepared with the following ingredients in parts by weight: 15 parts of edible salt, 10 parts of white sugar, 15 parts of yeast extract, 5 parts of black pepper powder, 5 parts of crushed black pepper, and 2 parts of garlic powder 2 parts of tomato powder, 0.01 part of star anise extract, 0.01 part of garlic extract, 0.01 part of cinnamon extract, 0.01 part of perilla extract, 5 parts of starch.

[0062]Instant chicken breast ingredients: chicken breast 100%, seasoning 4%, water 15%.

[0063] The chicken breast processing steps are as follows:

[0064] 1. Slicing and trimming the chicken breast to ensure that each piece of chicken breast weighs 130-135g;

[0065] 2. Dissolve all the ingredients in ice water to make a feed liquid;

[0066] 3. Put the chicken breast meat and the feed liquid together and knead for 1 hour;

[0067] 4. Marinate the rolled chicken breast for at least 12 hours;

[0068] 5. Spread the marin...

Embodiment 3

[0077] A light-eating chicken breast at room temperature, prepared with the following ingredients in parts by weight: 25 parts of edible salt, 15 parts of white sugar, 25 parts of yeast extract, 10 parts of black pepper powder, 10 parts of crushed black pepper, and 5 parts of garlic powder 5 parts, tomato powder 5 parts, star anise extract 0.05 parts, garlic extract 0.05 parts, cinnamon extract 0.05 parts, perilla extract 0.05 parts, starch 15 parts.

[0078] Instant chicken breast ingredients: chicken breast 100%, seasoning 4%, water 15%.

[0079] The chicken breast processing steps are as follows:

[0080] 1. Slicing and trimming the chicken breast to ensure that each piece of chicken breast weighs 130-135g;

[0081] 2. Dissolve all the ingredients in ice water to make a feed liquid;

[0082] 3. Put the chicken breast meat and the feed liquid together and knead for 1 hour;

[0083] 4. Marinate the rolled chicken breast for at least 12 hours;

[0084] 5. Spread the marina...

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Abstract

The invention belongs to the field of food processing, and particularly relates to normal-temperature light-eating chicken breast and a preparation method thereof, and the normal-temperature light-eating chicken breast is prepared from the following ingredients: 15-25 parts of edible salt, 10-15 parts of white granulated sugar, 15-25 parts of yeast extract, 5-10 parts of black pepper powder, 5-10 parts of crushed black pepper, 2-5 parts of garlic powder, 2-5 parts of tomato powder, 0.01-0.05 part of star anise extract, 0.01-0.05 part of garlic extract, 0.01-0.05 part of cinnamon extract and 0.01-0.05 part of perilla frutescens extract. And 5-15 parts of starch. According to the optimized ingredients and processing method of the chicken breast, the shelf life of the product can be prolonged and the quality of the product can be improved on the premise of not influencing the taste and flavor.

Description

technical field [0001] The patent of the invention belongs to the field of food processing, and specifically relates to a normal-temperature light-eating chicken breast and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, more and more people have higher requirements for the nutrition and health of food. High protein, low calorie and low fat have become a recognized concept of healthy life. Chicken breast meat is rich in cellulose, which can promote human intestinal peristalsis, and can lower blood pressure and blood lipids to a certain extent. So chicken breast products become a good source of human protein intake. [0003] In the field of light food chicken breast processing, there are many processing methods, mainly divided into two types, one is not sterilized, rolled and marinated, and then directly frozen for storage, with a shelf life of more than one year. The other is after rolling, kneading, marinating...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23B4/20A23B4/06A23B4/005A23B4/03
Inventor 张文熊玮
Owner 苏州闻达食品配料有限公司