Preparation process of high-protein spicy shredded chicken and automatic frying pan thereof

Abstract

The invention relates to the technical field of food processing, and particularly discloses a preparation process of high-protein spicy shredded chicken and an automatic frying pan thereof. The invention relates to a preparation process of high-protein spicy shredded chicken. The preparation process comprises the following steps: unfreezing frozen chicken, draining water, and cutting into shreds; preparing a pickling material, and putting the shredded chicken into the pickling material for pickling; frying the pickled shredded chicken in oil; frying the fried shredded chicken in an automatic frying pan in a sectional temperature control manner, wherein the sectional temperature control comprises four stages of low-temperature slow heating, medium-temperature quick frying, high-temperature stir-frying and low-temperature slow stewing; and spreading for cooling, sorting and framing, and carrying out modified atmosphere packaging. The automatic frying pan can be used for preparing high-protein spicy shredded chicken, and has the advantage of keeping the meat fresh and tender; in addition, the preparation technology has the advantages that the protein of the shredded chicken can be protected in the preparation process, nutritional ingredients such as the protein of the shredded chicken are prevented from being damaged and deteriorated, and the taste and flavor of the spicy shredded chicken are improved.

Description

Technical Field

[0001] The present application relates to the technical field of food processing, and more specifically, to a preparation process of high-protein spicy shredded chicken and an automatic frying pan thereof. Background Art

[0002] With the acceleration of modern life and the improvement of consumers' health awareness, high-protein foods have gradually become a popular category in the food market due to their unique nutritional value and health benefits. High-protein foods can not only provide the body with essential amino acids, promote muscle repair and growth, but also enhance immunity, maintain daily energy needs, and meet the diverse pursuit of modern people for healthy diets.

[0003] Spicy shredded chicken is a traditional snack that is popular in the market for its spicy and refreshing taste and unique flavor. However, in the traditional preparation process of spicy shredded chicken, the traditional spicy shredded chicken production process often ignores the effective retention of protein while pursuing deliciousness, resulting in a large loss of protein during the processing, which not only affects the taste and nutritional value of the product, but also limits the competitiveness of the product in the market.

[0004] With respect to the above-mentioned related technologies, the inventors found that the preparation processes of spicy shredded chicken on the market currently mostly use simple cooking and seasoning methods, such as directly frying or deep-frying the chicken after shredding, and then adding pickles such as chili peppers. Although this method can produce delicious spicy shredded chicken, the protein in the chicken is easily denatured, degraded or lost during the high-temperature frying process, thereby greatly reducing the nutritional value of the product. Summary of the invention

[0005] In order to effectively retain the protein content of spicy shredded chicken and reduce protein loss and deterioration caused in the preparation process, the present application provides a preparation process of high-protein spicy shredded chicken and an automatic frying pan thereof.

[0006] In a first aspect, the present application provides a preparation process of high-protein spicy shredded chicken, which adopts the following technical solution: A preparation process of high-protein spicy shredded chicken, comprising the following steps: S1: thawing the frozen chicken, draining the water and cutting into shreds; S2: preparing a marinade, placing the shredded chicken into the marinade for marinating, and draining to obtain marinated shredded chicken; S3: deep frying the marinated shredded chicken at 155-165° C. for 10-15 seconds; S4: frying the fried shredded chicken in an automatic frying pan by means of segmented temperature control, wherein the segmented temperature control includes four stages: low temperature slow heating, medium temperature quick frying, high temperature sautéing, and low temperature slow stewing; S5: The fried shredded chicken is spread out to cool, divided into boxes and packaged in a controlled atmosphere.

[0007] By adopting the above technical solution, the marinated shredded chicken is fried by segmented temperature control. The initial heating is first performed to lock the moisture and nutrients inside the shredded chicken and prevent them from being lost quickly under high temperature. Then, the shredded chicken is fried in segments at medium and high temperatures to form a crispy shell on the surface of the shredded chicken, while the inside of the shredded chicken remains fresh and juicy. Finally, the shredded chicken is slowly stewed at low temperature to ensure that the seasoning is fully integrated into the shredded chicken, while preventing the shredded chicken from becoming dry and hard due to excessive heating.

[0008] Protein is easy to deform at high temperatures. Controlling the temperature and time through segmented temperature control can retain nutrients such as protein to a greater extent, effectively avoiding the hardening or drying of the shredded chicken due to excessive frying, effectively maintaining the smooth and juicy taste and flavor of the shredded chicken, and enhancing the nutritional value of the spicy shredded chicken.

[0009] Optionally, the specific process of the segmented temperature control includes the following steps: First, set the temperature of the automatic frying pan to 80-100°C, add cooking oil, and fry the fried shredded chicken slowly at low temperature for 3-5 minutes. The amount of cooking oil added is 0.1-0.2 of the mass of the marinated shredded chicken; Set the temperature of the automatic wok to 120-140℃ and stir-fry at medium temperature for 1-2 minutes; Set the temperature of the automatic wok to 155-165°C, add water, and sauté for 1-2 minutes at high temperature. The amount of water added is 0.2-0.3 of the mass of the marinated chicken strips; Finally, set the temperature of the automatic wok to 80-100℃ and simmer at low temperature for 2-3 minutes.

[0010] By adopting the above technical solution and adding an appropriate amount of cooking oil during the low-temperature slow heating stage, a thin oil film can be formed on the surface of the shredded chicken, which can effectively reduce the loss of water inside the shredded chicken during the frying process, initially lock in the gravy, and avoid being burnt on the outside and raw on the inside.

[0011] In the second stage, the temperature is increased for slow stir-frying at medium temperature, which accelerates the evaporation of moisture on the surface of the shredded chicken and begins to form a crispy outside and tender inside texture. At the end of the slow stir-frying at medium temperature, the surface of the shredded chicken has a slightly burnt texture.

[0012] In the third stage, the temperature is continued to be increased for high-temperature stir-frying, which effectively stimulates the aroma of the ingredients, forms a crispy shell on the outside of the shredded chicken, and enhances the overall flavor of the spicy shredded chicken.

[0013] Finally, slow-cook the shredded chicken at low temperature to make it more flavorful while ensuring that the chicken is tender and juicy.

[0014] Optionally, the raw materials of the marinade include marinade, a protective agent and water. In parts by weight, the protective agent includes 1.5-2 parts of sodium alginate, 0.6-0.9 parts of sugar alcohol, and 0.1-0.3 parts of amino acids; the seasoning includes 2-4 parts of vinegar, 2-4 parts of sugar, 2-4 parts of salt, 10-15 parts of chili, 3-5 parts of pepper, 1.5-2 parts of star anise, 0.5-1.2 parts of cinnamon, 0.5-1.2 parts of minced garlic, 0.2-0.6 parts of bay leaves and 20-25 parts of water.

[0015] By adopting the above technical solution, sodium alginate has excellent gelling and water retention properties. In the high osmotic pressure pickling system formed by sugar and salt, sodium alginate can penetrate into the chicken shreds on the one hand, effectively improving the water holding capacity of muscle fibers, preventing the loss of water in the meat during subsequent processing, and making the meat more tender and juicy. On the other hand, a more delicate gel network structure is formed between the sodium alginate and the chicken shreds, which can effectively maintain the integrity of the meat, avoid the looseness of the meat during the subsequent frying process, lock in more juice and flavor substances, and further enhance the taste of spicy chicken shreds. Sugar alcohol contains multiple hydroxyl groups, and when mixed with sodium alginate, it can further enhance the water retention capacity of sodium alginate for chicken shreds, improve the ability to bind water around the protein, and enhance the protection of the protein.

[0016] In addition, sodium alginate forms a protective film covering the surface of the chicken shreds, effectively reducing the direct erosion of protein by acidic and alkaline substances or other factors during the pickling process, effectively protecting the protein structure from being destroyed, thereby maintaining a high protein content.

[0017] Amino acids interact with protein molecules through the gel network structure formed by sodium alginate, providing more nutrients for protein separation, which is beneficial to maintain the juiciness and taste of the marinated chicken shreds, making it smoother and more delicious.

[0018] Optionally, the sugar alcohol is selected from any one or more combinations of sorbitol, mannitol and erythritol.

[0019] By adopting the above technical solution, sugar alcohols such as sorbitol, mannitol, and erythritol have the advantages of low calories and no blood sugar fluctuations. They can work synergistically with sodium alginate to promote the water-retaining effect of sodium alginate on protein, while improving the sweetness and taste of the product.

[0020] Optionally, the thawing process of step S1 and the pickling process of step S2 are both carried out under refrigeration conditions of 1-4° C., and the pickling time of step S2 is 10-12 hours.

[0021] By adopting the above technical solution, gradually thawing in a refrigerated environment can significantly reduce the loss of juice in the shredded chicken meat, maintain the moisture of the shredded chicken, and maintain the freshness and original taste of the meat. Low temperature helps to protect the structure of meat cells, promote the penetration of marinade into the meat, and improve the marinating efficiency. In addition, thawing and marinating in a refrigerated environment can effectively inhibit the growth of microorganisms and bacteria, reduce the risk of shredded chicken corruption and damage caused by deterioration of the protein inside the shredded chicken, and provide a safer environment for the penetration of marinade.

[0022] Optionally, the frying in step S3 is divided into two stages, first frying at 140-150° C. for 4-6 seconds, and then frying at 160-170° C. for 8-10 seconds.

[0023] By adopting the above technical solution, through two-stage segmented temperature-controlled frying, the shredded chicken can be heated more evenly, with a better taste and flavor with a crispy outside and tender inside.

[0024] Optionally, during the low-temperature slow cooking stage of step S4, freshly squeezed lemon juice is added to the automatic wok.

[0025] By adopting the above technical solution, the addition of freshly squeezed lemon juice can not only increase the refreshing aroma of the spicy shredded chicken, but also alleviate the greasy feeling, further enhancing the overall flavor of the spicy shredded chicken.

[0026] In a second aspect, the present application provides a high-protein spicy shredded chicken, which is prepared by a high-protein spicy shredded chicken preparation process.

[0027] In a third aspect, the present application provides an automatic frying pan for high-protein spicy shredded chicken, which is used to prepare high-protein spicy shredded chicken, and adopts the following technical solution: The invention comprises an operating table, a pot body rotatably arranged on the upper side of the operating table, a stir-frying mechanism and a temperature control system arranged on one side of the pot body, wherein the pot body is tilted on the operating table, the stir-frying mechanism comprises a stir-frying plate arranged inside the pot body, and the length direction of the stir-frying plate is parallel to the length direction of the pot body.

[0028] Optionally, a coating is provided inside the pot body, and the coating is a Teflon coating.

[0029] By adopting the above technical solution, the Teflon coating has good non-stick properties, good thermal conductivity and heat preservation properties. When used in automatic frying pans, it can transfer heat more evenly, reduce heat loss, and help maintain the moisture of ingredients during the frying process.

[0030] In summary, this application has the following beneficial effects: 1. The present application adopts an automatic wok and a segmented temperature control method to stir-fry the marinated shredded chicken. The frying is carried out through four stages of low-temperature slow heating, medium-temperature quick stir-frying, high-temperature sautéing and low-temperature slow stewing. Through the regulation of temperature and time, the protein and other nutrients inside the shredded chicken are protected to the maximum extent, which significantly improves the nutritional value of the spicy shredded chicken. At the same time, a crispy shell is formed on the surface of the spicy shredded chicken, creating a smoother and more juicy taste and flavor.

[0031] 2. Sodium alginate and sugar alcohol are added to the marinade of the present application, forming a protective film on the outside of the shredded chicken, which effectively improves the water holding capacity of the shredded chicken protein, reduces the direct erosion of the protein by acidic and alkaline substances or other factors during the marinating process, protects the protein structure from being destroyed, and significantly improves the protein content of the prepared spicy shredded chicken.

[0032] 3. The addition of sodium alginate and sugar alcohol forms a gel network structure between the chicken shreds, further improving the ability to bind water around the chicken protein, while maintaining the integrity of the meat, reducing the phenomenon of loose meat during subsequent frying, and ensuring the taste and flavor of the spicy chicken shreds. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 It is a schematic diagram of the overall structure of an automatic frying pan of the present application.

[0034] Explanation of the accompanying drawings: 1. pot body; 11. coating; 2. operating table; 3. temperature control system; 31. control panel; 4. stir-fry mechanism; 41. stir-fry plate; 42. stir-fry control motor; 43. rotating shaft; 5. pot body motor. DETAILED DESCRIPTION

[0035] The present application is further described in detail below in combination with all embodiments, preparation examples, application examples and comparative examples. Example

[0036] An automatic frying pan is used to prepare a high-protein spicy chicken strips of the present application through a segmented temperature control preparation process. Figure 1 As shown, the automatic frying pan of the present application includes an operating table 2 and a pot body 1 arranged on the operating table 2, a temperature control system 3 is arranged on one side of the operating table 2, and a control panel 31 is arranged on the outside of the temperature control system 3 for setting the temperature and time of frying in the automatic frying pan.

[0037] The pot body 1 is tiltedly arranged on the operating table 2 , a stir-frying mechanism 4 is fixedly connected to one side of the pot body 1 , the upper side of the pot body 1 is open, and one end of the stir-frying mechanism 4 extends into the pot body 1 .

[0038] A stir-fry control motor 42 is fixedly connected to the top of the stir-fry mechanism 4, a rotating shaft 43 is fixedly connected to the output end of the stir-fry control motor 42, a stir-fry plate 41 is fixedly connected to the side wall of the rotating shaft 43, and the length direction of the stir-fry plate 41 is parallel to the length direction of the pot body 1. The stir-fry control motor 42 controls the rotating shaft 43 to drive the stir-fry plate 41 to rotate inside the pot body 1 to stir-fry the food inside the pot body 1.

[0039] In order to better transfer heat, reduce heat loss, and maintain the temperature of the food during frying, a coating 11 is provided inside the pot body 1, and the coating 11 is a Teflon coating 11.

[0040] A control motor 5 is provided on one side of the pot body 1 . Under the control of the control motor 5 , the pot body 1 can rotate to pour out the fried food inside the pot body 1 .

[0041] raw material Unless otherwise specified, the raw materials used in the preparation examples, embodiments and comparative examples in this application are all commercially available products, specifically: Sodium alginate, selected from Mingyue Seaweed, a9103; Amino acids, selected from Huayang, aminoacetic acid L-glycine, 56328; Sorbitol, selected from Chuangtian Biotechnology, 9011; Mannitol, selected from Mingyue Seaweed, TW-D; Erythritol, selected from Zhongxing Food Source, twj014.

[0042] Example of marinade preparation Preparation Example 1 The marinade comprises a protective agent, seasoning and water. The protective agent comprises sodium alginate, sugar alcohol and amino acid. The raw materials and their amounts are shown in Table 1, wherein the sugar alcohol is sorbitol.

[0043] Table 1 The method for preparing the pickle comprises the following steps: S1: Add vinegar, sugar, salt, chili pepper, pepper, star anise, cinnamon, minced garlic and bay leaves into water and stir evenly to form seasoning; S2: Add sodium alginate, sugar alcohol and amino acid to the seasoning, stir evenly, and obtain the seasoning.

[0044] Preparation Example 2 The difference between the marinade and Preparation Example 1 is that the raw materials and amounts are as shown in Table 1, wherein the sugar alcohol is mannitol, and the other steps are the same as those in Preparation Example 1.

[0045] Preparation Example 3 The difference between the marinade and Preparation Example 1 is that the raw materials and amounts are as shown in Table 1, wherein the sugar alcohol is erythritol, and the other steps are the same as those in Preparation Example 1.

[0046] Preparation Example 4 The difference between the pickling material and Preparation Example 1 is that no protective agent is added, the amount of water added is proportionally reduced to 16.2g, and the other steps are the same as Preparation Example 1.

[0047] Preparation Example 5 The difference between the pickle and Preparation Example 1 is that sodium alginate is not added, and the sodium alginate in the raw material is replaced by an equal mass of amino acids. The other steps are the same as those in Preparation Example 1.

[0048] Preparation Example 6 The difference between the marinade and Preparation Example 1 is that no sugar alcohol is added, the sugar alcohol in the raw material is replaced by an equal mass of amino acids, and the other steps are the same as Preparation Example 1.

[0049] Application Examples The frying process in the preparation process of high-protein spicy shredded chicken of the present application is performed using an automatic frying pan of the embodiment.

[0050] Application Example 1 A high-protein spicy shredded chicken, the preparation process of which comprises the following steps: S1: thawing the frozen chicken at 1°C for 50 min, draining the water and cutting into shreds; S2: using the marinade prepared in Preparation Example 1, placing the shredded chicken in the marinade, marinating for 12 hours under a refrigerated condition of 1° C., and draining to obtain marinated shredded chicken; S3: deep frying the marinated shredded chicken at 155° C. for 15 seconds; S4: frying the fried shredded chicken in an automatic frying pan by means of segmented temperature control; First, set the temperature of the automatic frying pan to 80°C, add cooking oil, and slowly heat the fried shredded chicken for 5 minutes at a low temperature. The amount of cooking oil added is 0.2 of the mass of the marinated shredded chicken. Set the temperature of the automatic wok to 120°C and stir-fry at medium temperature for 2 minutes; Set the temperature of the automatic wok to 155°C, add water, and sauté for 2 minutes. The amount of water added is 0.3 of the mass of the marinated chicken strips. Finally, set the temperature of the automatic wok to 80℃ and simmer for 3 minutes to collect the sauce; S5: Spread the fried shredded chicken to cool, divide it into boxes and carry out modified atmosphere packaging.

[0051] Application Example 2 A high-protein spicy shredded chicken, the preparation process of which comprises the following steps: S1: thawing the frozen chicken at 3°C ​​for 50 min, draining the water and cutting into shreds; S2: using the marinade prepared in Preparation Example 2, placing the shredded chicken in the marinade, marinating under a refrigerated condition of 1° C. for 10 h, and draining to obtain marinated shredded chicken; S3: deep frying the marinated chicken strips at 165°C for 10 seconds; S4: frying the fried shredded chicken in an automatic frying pan by means of segmented temperature control; First, set the temperature of the automatic frying pan to 100°C, add cooking oil, and slowly heat the fried shredded chicken for 3 minutes at a low temperature. The amount of cooking oil added is 0.1 of the mass of the marinated shredded chicken. Set the temperature of the automatic wok to 140°C and stir-fry at medium temperature for 1 minute; Set the temperature of the automatic wok to 165°C, add water, and sauté for 1 minute. The amount of water added is 0.2 of the mass of the marinated chicken strips. Finally, set the temperature of the automatic wok to 100°C and simmer for 2 minutes to collect the sauce; S5: Spread the fried shredded chicken to cool, divide it into boxes and carry out modified atmosphere packaging.

[0052] Application Example 3 A high-protein spicy shredded chicken, the preparation process of which comprises the following steps: S1: thawing the frozen chicken at 4°C for 50 min, draining the water and cutting into strips; S2: using the marinade prepared in Preparation Example 3, placing the shredded chicken in the marinade, marinating for 11 hours under a refrigerated condition of 1° C., and draining to obtain marinated shredded chicken; S3: deep frying the marinated chicken strips at 160° C. for 15 seconds; S4: frying the fried shredded chicken in an automatic frying pan by means of segmented temperature control; First, set the temperature of the automatic wok to 90°C, add cooking oil, and fry the fried shredded chicken slowly at low temperature for 4 minutes. The amount of cooking oil added is 0.2 of the mass of the marinated shredded chicken. Set the temperature of the automatic wok to 130°C and stir-fry at medium temperature for 1 minute; Set the temperature of the automatic wok to 160℃, add water, and sauté for 2 minutes. The amount of water added is 0.3 of the mass of the marinated chicken strips. Finally, set the temperature of the automatic wok to 90℃ and simmer for 3 minutes to collect the sauce; S5: Spread the fried shredded chicken to cool, divide it into boxes and carry out modified atmosphere packaging.

[0053] Application Example 4 A high-protein spicy shredded chicken, which is different from Application Example 1 in that the marinating material used in the marinating step of step S2 is prepared by Preparation Example 4, and the other steps are the same as Application Example 1.

[0054] Application Example 5 A high-protein spicy shredded chicken, which is different from Application Example 1 in that the marinating material used in the marinating step of step S2 is prepared by Preparation Example 5, and the other steps are the same as Application Example 1.

[0055] Application Example 6 A high-protein spicy shredded chicken, which is different from Application Example 1 in that the marinating material used in the marinating step of step S2 is prepared by Preparation Example 6, and the other steps are the same as Application Example 1.

[0056] Application Example 7 A high-protein spicy shredded chicken, which is different from Application Example 1 in that the thawing and marinating processes of step S1 and step S2 are both performed at room temperature of 25° C., and the other steps are the same as those of Application Example 1. The specific processes of steps S1 and S2 are as follows: S1: thawing the frozen chicken at room temperature of 25°C for 50 min, draining the water and cutting into shreds; S2: Use the marinade prepared in Preparation Example 1, place the shredded chicken into the marinade, marinate at room temperature of 25° C. for 18 hours, and drain to obtain marinated shredded chicken.

[0057] Application Example 8 A high-protein spicy shredded chicken, which is different from Application Example 1 in that the frying process of step S3 is performed in stages, and the other steps are the same as those of Application Example 1. The specific process of step S3 is as follows: S3: The marinated shredded chicken was first fried at 140°C for 6 seconds and then fried at 160°C for 10 seconds.

[0058] Application Example 9 A high-protein spicy shredded chicken, which is different from Application Example 1 in that the frying process of step S3 is performed in stages, and the other steps are the same as those of Application Example 1. The specific process of step S3 is as follows: S3: The marinated shredded chicken is first fried at 150°C for 4 seconds and then fried at 170°C for 8 seconds.

[0059] Application Example 10 A high-protein spicy shredded chicken, which differs from Application Example 1 in that, in the low-temperature slow-cooking stage of step S4, freshly squeezed lemon juice is added to the automatic frying pan, and the other steps are the same as those of Application Example 1. The specific process of step S4 is as follows: S4: frying the fried shredded chicken in an automatic frying pan by means of segmented temperature control; First, set the temperature of the automatic frying pan to 80°C, add cooking oil, and slowly heat the fried shredded chicken for 5 minutes at a low temperature. The amount of cooking oil added is 0.2 of the mass of the marinated shredded chicken. Set the temperature of the automatic wok to 120°C and stir-fry at medium temperature for 2 minutes; Set the temperature of the automatic wok to 155°C, add water, and sauté for 2 minutes. The amount of water added is 0.3 of the mass of the marinated chicken strips. Finally, the temperature of the automatic wok was set to 80°C, and freshly squeezed lemon juice was added to the automatic wok. The wok was simmered at low temperature for 3 minutes to collect the juice. The amount of freshly squeezed lemon juice added was 0.1 of the mass of the marinated chicken shreds.

[0060] Comparative Example Comparative Example 1 A high-protein spicy shredded chicken, the preparation process of which comprises the following steps: S1: thawing the frozen chicken at 1°C for 50 min, draining the water and cutting into shreds; S2: using the marinade prepared in Preparation Example 1, placing the shredded chicken into the marinade, marinating for 12 hours under a refrigerated condition of 1° C., and draining to obtain marinated shredded chicken; S3: deep frying the marinated shredded chicken at 155° C. for 15 seconds; S4: setting the temperature of the automatic frying pan to 160° C., and frying the fried shredded chicken in the automatic frying pan for 8 minutes; S5: Spread the fried shredded chicken to cool, divide it into boxes and carry out modified atmosphere packaging.

[0061] Performance testing The sensory, protein and moisture contents of the high-protein spicy shredded chicken prepared by the preparation processes of Examples 1-10 and Comparative Example 1 were determined as follows: 1. Sensory testing: 20 food industry practitioners were selected as evaluators to form a sensory evaluation team to evaluate the samples. The scoring criteria for sensory testing are shown in Table 2. The average score of the 20 evaluators was used as the final score for each sensory evaluation, and the final results were recorded in Table 3.

[0062] 2. Determination of moisture: Determine by direct drying method in GB5009.3-2016 "National Food Safety Standard Determination of Moisture in Food", conduct each group of determination 3 times, take the average value as the final result, and record the final result in Table 4.

[0063] 3. Protein determination: Determination was performed according to the Kjeldahl nitrogen determination method in GB5009.5-2016 “National Food Safety Standard Determination of Protein in Food”. Each group of determinations was performed 3 times, and the average value was taken as the final result. The final results were recorded in Table 4.

[0064] Table 2 Table 3 Table 4 Moisture (%) protein(%) Example 1 46.5 31.2 Example 2 45.9 29.7 Example 3 46.2 30.8 Example 4 21.5 12.6 Example 5 27.6 15.7 Example 6 38.7 26.7 Example 7 42.1 28.7 Example 8 45.8 30.7 Example 9 46.0 30.4 Example 10 46.4 31.3 Comparative Example 1 40.7 18.6 According to the performance test results of Tables 3 and 4, it can be seen that the use of an automatic frying pan of the present application to prepare high-protein spicy chicken shreds can effectively protect the protein and other nutrients of the ingredients during the cooking process, reduce the loss of protein and other nutrients of the ingredients caused by the cooking process, and prepare high-protein spicy chicken shreds with a smooth and juicy taste.

[0065] According to the performance test results of Examples 1-3 and Comparative Example 1, it can be seen that the present application adopts a segmented temperature control method to stir-fry spicy shredded chicken. By regulating the temperature and time, the protein and other nutrients inside the shredded chicken are protected to the maximum extent, thereby improving the nutritional value of the spicy shredded chicken. It prevents problems in the preparation process such as overheating from causing the spicy shredded chicken to lose water too quickly, thereby improving the smooth and juicy taste and flavor of the spicy shredded chicken.

[0066] According to the performance test results of Examples 1-3 and 4-6, it can be seen that by adding a protective agent to the marinade, a protective film is formed on the outside of the chicken protein, which effectively reduces the direct erosion of the protein by acid-base substances or other factors during the marinating process, protects the protein structure from being destroyed, and significantly increases the protein content of spicy chicken. On the other hand, the gel network structure formed by protective agent ingredients such as sodium alginate between the chicken shreds significantly improves the ability to bind water around the chicken protein, further improves the water holding capacity of the chicken shreds, and at the same time ensures the integrity of the meat, reduces the phenomenon of loose meat and broken meat during subsequent frying, and ensures the smooth and juicy taste, flavor and tissue morphology of the spicy chicken. Sugar alcohols further promote the gelling ability and water holding capacity of sodium alginate.

[0067] According to the performance test results of Examples 1-3 and Example 7, it can be seen that gradual thawing in a refrigerated environment can significantly reduce the loss of juice in the shredded chicken, maintain the moisture of the shredded chicken, and maintain the freshness and original taste of the meat. At the same time, thawing in a low temperature environment effectively inhibits the growth of microorganisms and bacteria, reducing the risk of shredded chicken corruption and protein damage.

[0068] According to the performance test results of Examples 1-3 and Examples 8-9, it can be seen that the two-stage segmented temperature-controlled frying helps to improve the taste and flavor of the spicy shredded chicken, which is crispy on the outside and tender on the inside. The addition of freshly squeezed lemon juice can not only increase the fresh aroma of the spicy shredded chicken, but also relieve the greasy feeling, further improving the overall flavor of the spicy shredded chicken.

[0069] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A preparation process for high-protein spicy shredded chicken, characterized in that: The following steps are involved: S1: thawing the frozen chicken, draining the water and cutting into shreds; S2: preparing a marinade, placing the shredded chicken into the marinade for marinating, and draining to obtain marinated shredded chicken; S3: deep frying the marinated shredded chicken at 155-165° C. for 10-15 seconds; S4: frying the fried shredded chicken in an automatic frying pan by means of segmented temperature control, wherein the segmented temperature control includes four stages: low temperature slow heating, medium temperature quick frying, high temperature sautéing, and low temperature slow stewing; S5: The fried shredded chicken is spread out to cool, divided into boxes and packaged in a controlled atmosphere.

2. The preparation process of high-protein spicy shredded chicken according to claim 1, characterized in that: The specific process of the segmented temperature control comprises the following steps: First, set the temperature of the automatic frying pan to 80-100°C, add cooking oil, and fry the fried shredded chicken slowly at low temperature for 3-5 minutes. The amount of cooking oil added is 0.1-0.2 of the mass of the marinated shredded chicken; Set the temperature of the automatic wok to 120-140℃ and stir-fry at medium temperature for 1-2 minutes; Set the temperature of the automatic wok to 155-165°C, add water, and sauté for 1-2 minutes at high temperature. The amount of water added is 0.2-0.3 of the mass of the marinated chicken strips; Finally, set the temperature of the automatic wok to 80-100℃ and simmer at low temperature for 2-3 minutes.

3. The preparation process of high-protein spicy shredded chicken according to claim 1, characterized in that: The raw materials of the pickle include seasonings and protective agents. In terms of weight, the protective agent includes 1.5-2 parts of sodium alginate, 0.6-0.9 parts of sugar alcohol, and 0.1-0.3 parts of amino acids; the seasoning includes 2-4 parts of vinegar, 2-4 parts of sugar, 2-4 parts of salt, 10-15 parts of chili peppers, 3-5 parts of pepper, 1.5-2 parts of star anise, 0.5-1.2 parts of cinnamon, 0.5-1.2 parts of minced garlic, 0.2-0.6 parts of bay leaves, and 20-25 parts of water.

4. The preparation process of high-protein spicy shredded chicken according to claim 3, characterized in that: The sugar alcohol is selected from any one or more combinations of sorbitol, mannitol and erythritol.

5. The preparation process of high-protein spicy shredded chicken according to claim 1, characterized in that: The thawing process of step S1 and the pickling process of step S2 are both carried out under refrigeration conditions of 1-4° C., and the pickling time of step S2 is 10-12 hours.

6. The preparation process of high-protein spicy shredded chicken according to claim 1, characterized in that: The frying in step S3 is divided into two stages, first frying at 140-150° C. for 4-6 seconds, and then frying at 160-170° C. for 8-10 seconds.

7. The preparation process of high-protein spicy shredded chicken according to claim 1, characterized in that: In the low temperature slow cooking stage of step S4, freshly squeezed lemon juice is added to the automatic wok.

8. A high-protein spicy shredded chicken, prepared by the preparation process of the high-protein spicy shredded chicken according to any one of claims 1 to 7.

9. An automatic frying pan for preparing the high-protein spicy shredded chicken according to claim 8, characterized in that: The invention comprises an operating table (2), a pot body (1) rotatably arranged on the upper side of the operating table (2), a stir-frying mechanism (4) arranged on one side of the pot body (1), and a temperature control system (3); the pot body (1) is arranged obliquely on the operating table (2); the stir-frying mechanism (4) comprises a stir-frying plate (41); the stir-frying plate (41) is arranged inside the pot body (1); and the length direction of the stir-frying plate (41) is parallel to the length direction of the pot body (1).

10. An automatic frying pan according to claim 9, characterized in that: A coating (11) is provided inside the pot body (1), and the coating (11) is a Teflon coating.

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