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Additive-free instant chicken breast and preparation method thereof

A technology of chicken breast meat and additives, which is applied in the food field, can solve the problems of dry chicken breast meat surface, increased hardness, inability to effectively solve water loss, and limited ability to improve taste, so as to reduce cooking loss, prevent syneresis, improve The effect of water holding capacity

Pending Publication Date: 2022-04-29
SHANGHAI LAIYIFEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After the current chicken breast is processed, its crispness and tenderness are poor, resulting in a mediocre taste, and various preservatives are added
[0003] The prior patent with the application number CN113647574A uses phosphate as a water-retaining formula, and uses segmental baking to improve the taste of chicken breast. Although this method can reduce the loss of internal moisture to a certain extent, the surface of chicken breast is dry and The degree of hardness increases, and the ability to improve the overall taste is limited
The previous patent with the application number CN108835537A used the method of injection + vacuum tumbling, but the heating method of cooking was still used in the follow-up, which could not effectively solve the high water loss in the cooking process

Method used

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  • Additive-free instant chicken breast and preparation method thereof
  • Additive-free instant chicken breast and preparation method thereof
  • Additive-free instant chicken breast and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] This embodiment provides an additive-free ready-to-eat chicken breast, the formula of which includes the following ingredients in parts by weight: 75 parts of chicken breast, 2 parts of star anise, 1 part of fennel, 2 parts of pepper, and 1 part of Zanthoxylum bungeanum , 1 part of edible salt, 0.1 part of nisin, 0.1 part of tea polyphenols, 4 parts of flaxseed powder, 4 parts of inulin, 1 part of citrus fiber, 3 parts of concentrated milk protein. The chicken breast is fresh chicken breast. Fresh chicken breast is purchased in the market, and ingredients such as the star anise, fennel, capsicum, Chinese prickly ash, edible salt are all purchased in the market. The linseed powder is 80-mesh linseed fine powder obtained after cold pressing and degreasing, and the inulin is long-chain inulin.

[0031] The instant chicken breast is prepared by the following method:

[0032] S1. Prepare pickling solution: mix star anise, fennel, chili pepper, peppercorns, edible salt, nis...

Embodiment 2

[0036] This embodiment provides a kind of ready-to-eat chicken breast meat without additives, the formula of said instant chicken breast meat includes the following ingredients in parts by weight: 70 parts of chicken breast meat, 1 part of star anise, 1 part of fennel, 1 part of pepper, and 1 part of Zanthoxylum bungeanum , 1 part of edible salt, 0.1 part of nisin, 0.1 part of tea polyphenol, 3 parts of flaxseed powder, 2 parts of inulin, 0.5 part of citrus fiber, 2 parts of concentrated milk protein. Chicken breast is fresh chicken breast, and fresh chicken breast is bought in the market. The ingredients such as described star anise, fennel, capsicum, Chinese prickly ash, edible salt are all purchased in the market. The linseed powder is 80-mesh linseed fine powder obtained after cold pressing and degreasing, and the inulin is long-chain inulin.

[0037] The instant chicken breast is prepared by the following method:

[0038] S1. Prepare pickling solution: mix star anise, f...

Embodiment 3

[0042] This embodiment provides a kind of ready-to-eat chicken breast meat without additives, the formula of the instant chicken breast meat includes the following ingredients in parts by weight: 80 parts of chicken breast meat, 2 parts of star anise, 2 parts of fennel, 2 parts of pepper, and 2 parts of Chinese prickly ash , 1 part of edible salt, 0.1 part of nisin, 0.1 part of tea polyphenols, 6 parts of flaxseed powder, 6 parts of inulin, 1.5 parts of citrus fiber, 4 parts of concentrated milk protein. The chicken breast is fresh chicken breast. Fresh chicken breast is purchased in the market, and ingredients such as star anise, fennel, pepper, pepper, and edible salt are all purchased in the market. The linseed powder is 80-mesh linseed fine powder obtained after cold pressing and degreasing, and the inulin is long-chain inulin.

[0043] The instant chicken breast is prepared by the following method:

[0044] S1. Prepare pickling solution: mix star anise, fennel, chili pe...

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Abstract

The invention relates to ready-to-eat chicken breast without additives and a preparation method of the ready-to-eat chicken breast. The natural food raw materials such as the flaxseed powder, the inulin, the citrus fiber and the concentrated milk protein are combined to replace food additives such as pyrophosphate and tripolyphosphate which are originally used for maintaining the meat structure of the chicken breast and improving the water binding capacity, so that the formula of the chicken breast is cleaner. The combination of the flaxseed powder, the inulin and the citrus fibers increases the water holding capacity of the chicken breast, and the citrus fibers can effectively prevent the dehydration shrinkage of proteins.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to an additive-free instant chicken breast and a preparation method thereof. Background technique [0002] Chicken breasts are the two largest pieces of meat on a chicken. Common chicken, chicken breast is the meat on the inner side of the breast, shaped like a bamboo hat, breast meat. The meat is tender, delicious and nutritious, which can nourish and nourish the body. Chicken breast meat has high protein content and is easily absorbed and utilized by the human body. It has the effect of enhancing physical strength and strengthening the body. It contains phospholipids that play an important role in human growth and development. It is one of the important sources of fat and phospholipids in Chinese dietary structure. one. After the current chicken breast is processed, its crispness and tenderness are poor, resulting in a general taste, and various preservatives are added. [0003...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70A23L13/40
CPCA23L13/55A23L13/72A23L13/428A23L13/422A23L13/426A23L13/76A23V2002/00A23V2200/124A23V2200/14A23V2200/02A23V2200/10A23V2250/2132A23V2250/214A23V2250/5062A23V2250/5116A23V2250/5424A23V2250/5044A23V2300/24
Inventor 施永雷彭姝雅李想张丽华郁瑞芬
Owner SHANGHAI LAIYIFEN
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