Special modifier for chicken breast and processing method of chicken breast

A processing method and technology of chicken breast meat, applied in chemical preservation of meat/fish, food science, etc., can solve chicken breast product water retention and weight gain rate and product production rate, product improvement and flavor discount, water retention of meat products Problems such as low weight gain rate and low product production rate

Pending Publication Date: 2022-07-05
广东无穷食品集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese invention patent application CN202011271864.9 discloses a special improver for hot and sour flavored meat products and its application. It is impossible to react completely in a short period of time; and without any special treatment, the acid-base neutralization will inevitably occur after mixing, and the improvement and flavor of the product will be greatly reduced.
If the extraction rate of salt-soluble protein is reduced in order to ensure the flavor of the meat product during processing, this will result in a low water retention and weight gain rate and a low product production rate of the processed meat product.
Therefore, chicken breast products on the market either taste powdery or have a special salty-alkali odor. If it is ensured that the taste of chicken breast products is not powdery and has no salty-alkaline odor, the water retention and weight gain of chicken breast products will be reduced. Low production rate

Method used

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  • Special modifier for chicken breast and processing method of chicken breast

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The steps of a production method of black pepper chicken breast are:

[0046] (1) Formulating the first improved component and the second improved component:

[0047] The first improved component is formulated: by weight percentage, sodium carbonate 40%, sodium citrate 22%, sodium pyrophosphate 20%, sodium tripolyphosphate 10% and table salt 8%.

[0048] Formulated the second improved component: 70% of glucono-delta-lactone and 30% of embedded fumaric acid in weight percentage.

[0049] (2) Preparation of tumbling liquid and characteristic flavoring material:

[0050] Weigh the first improved component at a rate of 0.8% by weight of chicken breast, weigh the second improved component at a rate of 0.25% by weight of chicken breast, weigh salt at a rate of 1% by weight of chicken breast, and weigh 25% by weight of chicken breast The proportion of pure water was weighed, and the first improved component, the second improved component, and the salt were dissolved in the p...

Embodiment 2

[0057] A production method of rattan pepper chicken breast. The production method of rattan pepper chicken breast is the same as that of black pepper chicken breast, and the difference is the addition amount of a special improver for chicken breast. In this example, the addition amount of the first improved component is 1.0% of the weight of the chicken breast, the addition amount of the second improved component is 0.3% of the weight of the chicken breast, and the addition amount of the salt is 0.8% of the weight of the chicken breast. The addition amount of water is the same as in Example 1; the characteristic flavoring material is 8.0% vine pepper flavoring material marinade, and the composition of the vine pepper flavoring marinade is (percent by weight): green pepper powder 12%, chili powder 10%, salt 18% , sugar 42%, monosodium glutamate 10%, nucleotide disodium (I+G) 1.2%, ethyl 1.8%, capsanthin 5%, the seasoning is 0.03% of the weight of chicken breast, Meishan vine pep...

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PUM

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Abstract

The invention belongs to the technical field of chicken food. The chicken breast quality improver provided by the invention comprises a first improvement component and a second improvement component, the first improvement component comprises sodium carbonate, sodium citrate, sodium pyrophosphate, sodium tripolyphosphate and table salt; and the second improvement component comprises gluconic acid-delta-lactone and embedded fumaric acid. The sodium carbonate, the sodium citrate, the sodium pyrophosphate, the sodium tripolyphosphate, the table salt, the gluconic acid-delta-lactone and the embedded fumaric acid are comprehensively used, so that the meat quality improvement effect of each component is outstanding, the water retention and weight gain rate and the product yield of the chicken breast meat product are increased, the dissolution rate of salt-soluble protein in the chicken breast meat processing process is increased, and the quality of the chicken breast meat is improved. The bitterness of alkali is removed, and the characteristic flavor of the product is maintained.

Description

technical field [0001] The invention belongs to the technical field of chicken food, and in particular relates to a special improver for chicken breast meat and a processing method for the chicken breast meat. Background technique [0002] Chicken breast has the characteristics of high protein, low fat and low cholesterol, and is rich in nutrients such as phosphorus, iron, calcium, VB1, VB2 and niacin that are necessary for the human body. It is rich in nutrients and is a meat product loved by fitness enthusiasts. There are a lot of fitness products made of chicken breast on the market. However, because chicken breast has short fibers and no tendons, it has a poor taste. Usually, it has no bite when it is made into normal temperature meat, or has a very powdery and meatless taste. Chewy feeling; therefore, most chicken breasts are often used as frozen fresh fried chicken chops or as reconstituted meat products such as chicken sausages. The traditional chicken sausage produc...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23B4/20A23L5/41A23L13/40A23L13/70
CPCA23L13/50A23L13/432A23L13/42A23L5/41A23B4/20A23L13/428A23L13/72A23V2002/00A23V2200/02A23V2200/048A23V2200/10A23V2200/14A23V2200/16A23V2200/15
Inventor 曾生林杨焕彬曾庆培佘艺敏郑鸿
Owner 广东无穷食品集团有限公司
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