Production process of nutritional healthy air-dried chicken strips
By using chicken breast, trehalose, dietary fiber, brewing soy sauce and spices in nutritious healthy air-dried chicken strips, combined with vacuum rolling and high-temperature baking, the problem of dry and hard texture and insufficient flavor of air-dried chicken strips is solved, and the problem of dry and hard texture and insufficient flavor is improved. The product’s structure and flavor while maintaining high protein and health value.
Patent Information
- Application Number
- CN202411230862.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-04
- Publication Date
- 2024-12-24
AI Technical Summary
The existing nutritious healthy air-dried chicken strips have a dry and hard texture, and the structure and flavor are not rich enough. The addition of a large amount of edible salt during the marination process leads to a decrease in the health value.
Use chicken breast, trehalose, dietary fiber, brewing soy sauce and spices as the main ingredients. The high-temperature baking process is combined with vacuum rolling, kneading, marinating, drying and dehydration to form a protective film to improve the taste, and improve the ingredients ratio and process parameters. Flavor and structure.
It has achieved the reduction of dry and hard taste, improved the structure and flavor of the product, maintained high protein content and health value, and extended the shelf life.
Smart Images
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Abstract
Description
Technical Field
[0001] The invention relates to the technical field of meat products, and more specifically to a production process of nutritious and healthy air-dried chicken strips. Background Art
[0002] Air-dried chicken strips are a type of chicken product that has been processed through a specific process. Its main feature is that after the chicken is cut into strips, it is marinated, naturally air-dried, or assisted drying to achieve a unique air-dried taste while maintaining its original flavor and nutritional components, making it a popular healthy snack. Therefore, it is of great significance to conduct in-depth research and development of a healthy, more flavorful, and structurally nutritious air-dried chicken strip production process.
[0003] The production process of nutritious and healthy air-dried chicken strips in the related art includes chicken breast, white sugar, brewed soy sauce, soybean powder, fiber powder, starch, edible flavors and spices, spices, colorants, antioxidants and preservatives, wherein chicken breast is the main ingredient of the air-dried chicken strips, which provides rich protein and relatively low fat content, making the product healthier; white sugar mainly plays the role of seasoning and enhancing the freshness of the air-dried chicken strips, which can enhance the overall taste of the product and make it more delicious; brewed soy sauce is an important seasoning in the air-dried chicken strips, which can provide saltiness and umami to the product, Make the flavor of the chicken strips more intense; soy flour, fiber powder and starch mainly play the role of filling and retaining water in air-dried chicken strips, which can increase the volume and taste of the product, making the chicken strips fuller and juicier; edible flavors and spices are mainly used to enhance the aroma and taste of air-dried chicken strips, making them have a more attractive flavor; colorants are mainly used to improve the appearance and color of the product to make it more attractive, antioxidants can prevent the oxidation and deterioration of the oil in the product and extend the shelf life of the product; preservatives are used to inhibit the growth and reproduction of microorganisms in the product to ensure the safety and stability of the product.
[0004] However, the production process of nutritious and healthy air-dried chicken strips in the above-mentioned related technologies still has some shortcomings, such as dry and hard taste, too firm meat, dry and hard taste, and difficult to chew. In the related production process, air-dried chicken strips usually require a long time of natural air drying or artificially controlled air drying environment. If the air drying time is too long, a large amount of water in the chicken will evaporate, causing the meat to become too firm and dry; low nutritional value, in the production process of air-dried chicken strips, in order to increase the flavor and extend the shelf life, usually a large amount of edible salt is added for pickling, which reduces its health value; the product structure and flavor are poor, the healthy air-dried chicken strips in the related technology add soy powder, starch and various additives, resulting in the product flavor is not strong enough or the layers are not rich enough. Summary of the invention
[0005] In order to improve the above problems and reduce the dry and hard taste, unhealthy taste, poor product structure and flavor, the present invention specifically provides a production process for nutritious and healthy air-dried chicken strips to solve the problems raised in the above background technology.
[0006] To achieve the above object, the present invention provides the following technical solutions:
[0007] A nutritious and healthy air-dried chicken strip, comprising chicken breast, trehalose, dietary fiber, brewed soy sauce, spices and edible flavors and spices;
[0008] Preferably, the production process of the nutritious and healthy air-dried chicken strips comprises the following specific preparation steps:
[0009] C1. Select fresh, boneless, skinless chicken breast meat that has passed the inspection as the main raw material, remove the fascia and fat through the equipment, and use the equipment to segment and cut into chicken strips with a length of 1-5 cm to obtain cut chicken breast meat;
[0010] C2, adding trehalose, dietary fiber, brewed soy sauce, spices, edible flavors and spices to the cut chicken breast obtained in C1 and stirring, then pouring into a vacuum tumbling machine and tumbling at a speed of 10-30 rpm and a vacuum degree of 0.03-0.06 mbar for 25-50 minutes to marinate and obtain vacuum tumbled meat;
[0011] C3. The vacuum-kneaded meat obtained in C2 is skewered with a stainless steel bar, hung on a frame, and placed in a drying room at a temperature of 50-80° C. and a relative humidity of 20-40% RH for drying and dehydration for 8-12 hours to obtain dried and dehydrated chicken strips.
[0012] C4. Preheat the oven to 150-200°C, put the dried and dehydrated chicken strips obtained in C3 into the oven and bake at a high temperature of 250-300°C for 5-10 minutes. During this period, use tongs to constantly turn the chicken strips. When the chicken strips are baked, use heat-insulating gloves or tongs to take the baking tray out of the oven and place it in a safe place to cool to room temperature. Package the obtained chicken strips to obtain nutritious and healthy air-dried chicken strips.
[0013] Preferably, the components and weight proportions of the raw materials for preparing the nutritious healthy air-dried chicken strips are as follows: 100-110 parts of chicken breast, 0.5-0.7 parts of trehalose, 0.1-0.2 parts of dietary fiber, 1-1.5 parts of brewed soy sauce, 0.1-0.2 parts of spices, and 0.07-0.15 parts of edible flavors and fragrances.
[0014] Preferably, the device is a cutting machine or a degreasing machine.
[0015] Preferably, the dietary fiber consists of natural dietary fiber powder and modified dietary fiber in a weight ratio of 1:1.5.
[0016] Preferably, the spices are composed of cumin, prickly ash, star anise, cinnamon, fennel, cloves, bay leaves, angelica dahurica, amomum villosum, and tsaoko in a weight ratio of 10:10:10:5:5:5:1:3:(0-5):(0-5):(0-5).
[0017] Preferably, the edible flavoring agent consists of chicken flavoring, five-spice powder, ethyl maltol, and 2-acetylpyrazine in a weight ratio of 1: (0-1): (0-0.1): (0-0.1).
[0018] Technical effects and advantages of the present invention:
[0019] 1. The present invention uses chicken breast meat, which is optimized with trehalose and dietary fiber to achieve the nutritional and health purposes of reducing sugar, containing dietary fiber, and being rich in protein;
[0020] 2. The present invention adds ingredients to marinate and season the food, and adopts the process of stringing, drying on a cart, and baking to season the food multiple times, thereby improving the structure and flavor of the product;
[0021] 3. The present invention utilizes the baking process to make the moisture on the surface of the chicken strips evaporate quickly, and the internal moisture and fat will be redistributed at high temperature to form a protective film, thereby reducing the further loss of internal moisture and improving the taste problem. DETAILED DESCRIPTION
[0022] The present invention is further described in detail below in conjunction with the embodiments of the present invention. The raw materials used in the examples and embodiments of the present invention are all commercially available common materials unless otherwise specified below.
[0023] Preparation Example 1-5
[0024] A nutritious and healthy air-dried chicken strip, the raw material components and their corresponding weights thereof are shown below, and the strip is prepared by the following preparation method:
[0025] C1. Select fresh, boneless, skinless chicken breast meat that has passed the inspection as the main raw material, remove the fascia and fat through the equipment, and use the equipment to segment and cut into chicken strips with a length of 3 cm to obtain cut chicken breast meat;
[0026] The equipment is one of a cutting machine or a degreasing machine;
[0027] C2, adding trehalose, dietary fiber, brewed soy sauce, spices, edible flavors and spices to the cut chicken breast obtained in C1 and stirring, then pouring into a vacuum tumbling machine and tumbling at a speed of 10 rpm and a vacuum degree of 0.04 mbar for 25 minutes to marinate and obtain vacuum tumbled meat;
[0028] The dietary fiber is composed of natural dietary fiber powder and modified dietary fiber in a weight ratio of 1:1.5;
[0029] The spices are composed of cumin, pepper, star anise, cinnamon, fennel, cloves and bay leaves in a weight ratio of 10:10:10:5:5:5:1:3;
[0030] The edible flavoring and spices are composed of chicken flavoring and five-spice powder in a weight ratio of 1:1;
[0031] C3. The vacuum-tumbled meat obtained in C2 is skewered with a stainless steel bar, hung on a frame, and placed in a drying room at a temperature of 50° C. and a relative humidity of 40% RH for drying and dehydration for 8 hours to obtain dried and dehydrated chicken strips.
[0032] C4. Preheat the oven to 150°C, place the dried and dehydrated chicken strips obtained in C3 into the oven and bake at 250°C for 5 minutes. During this time, use tongs to constantly turn the chicken strips. When the chicken strips are baked, use heat-insulating gloves or tongs to take the baking tray out of the oven and place it in a safe place to cool to room temperature. Package the obtained chicken strips to obtain nutritious and healthy air-dried chicken strips.
[0033] Table: Components and weights of raw materials extracted in Preparation Examples 1-5 (kg)
[0034]
[0035]
[0036] Preparation Example 6
[0037] A nutritious and healthy air-dried chicken strip, which is different from Preparation Example 1 in that the specific preparation steps are as follows:
[0038] C1. Select fresh, boneless, skinless chicken breast meat that has passed the inspection as the main raw material, remove the fascia and fat through the equipment, and use the equipment to segment and cut into chicken strips with a length of 2 cm to obtain cut chicken breast meat;
[0039] C2, adding trehalose, dietary fiber, brewed soy sauce, spices, edible flavors and spices to the cut chicken breast obtained in C1 and stirring, then pouring into a vacuum tumbling machine and tumbling at a speed of 15 rpm and a vacuum degree of 0.05 mbar for 30 minutes to marinate and obtain vacuum tumbled meat;
[0040] C3. The vacuum-tumbled meat obtained in C2 is skewered with a stainless steel bar, hung on a frame, and placed in a drying room at a temperature of 50° C. and a relative humidity of 40% RH for drying and dehydration for 8 hours to obtain dried and dehydrated chicken strips.
[0041] C4. Preheat the oven to 150°C, place the dried and dehydrated chicken strips obtained in C3 into the oven and bake at 250°C for 5 minutes. During this time, use tongs to constantly turn the chicken strips. When the chicken strips are baked, use heat-insulating gloves or tongs to take the baking tray out of the oven and place it in a safe place to cool to room temperature. Package the obtained chicken strips to obtain nutritious and healthy air-dried chicken strips.
[0042] Preparation Example 7
[0043] A nutritious and healthy air-dried chicken strip, which is different from Preparation Example 1 in that the specific preparation steps are as follows:
[0044] C1. Select fresh, boneless, skinless chicken breast meat that has passed the inspection as the main raw material, remove the fascia and fat through the equipment, and use the equipment to segment and cut into chicken strips with a length of 2 cm to obtain cut chicken breast meat;
[0045] C2, adding trehalose, dietary fiber, brewed soy sauce, spices, edible flavors and spices to the cut chicken breast obtained in C1 and stirring, then pouring into a vacuum tumbling machine and tumbling at a speed of 15 rpm and a vacuum degree of 0.05 mbar for 35 minutes to marinate, thereby obtaining vacuum tumbled meat;
[0046] C3. The vacuum-kneaded meat obtained in C2 is skewered with a stainless steel bar, hung on a frame, and placed in a drying room at a temperature of 60° C. and a relative humidity of 50% RH for drying and dehydration for 10 hours to obtain dried and dehydrated chicken strips.
[0047] C4. Preheat the oven to 150°C, place the dried and dehydrated chicken strips obtained in C3 into the oven and bake at 250°C for 5 minutes. During this time, use tongs to constantly turn the chicken strips. When the chicken strips are baked, use heat-insulating gloves or tongs to take the baking tray out of the oven and place it in a safe place to cool to room temperature. Package the obtained chicken strips to obtain nutritious and healthy air-dried chicken strips.
[0048] Preparation Example 8
[0049] A nutritious and healthy air-dried chicken strip, which is different from Preparation Example 1 in that the specific preparation steps are as follows:
[0050] C1. Select fresh, boneless, skinless chicken breast meat that has passed the inspection as the main raw material, remove the fascia and fat through the equipment, and use the equipment to segment and cut into chicken strips with a length of 2 cm to obtain cut chicken breast meat;
[0051] C2, adding trehalose, dietary fiber, brewed soy sauce, spices, edible flavors and spices to the cut chicken breast obtained in C1 and stirring, then pouring into a vacuum tumbling machine and tumbling at a speed of 15 rpm and a vacuum degree of 0.06 mbar for 35 minutes to marinate, thereby obtaining vacuum tumbled meat;
[0052] C3. The vacuum-tumbled meat obtained in C2 is skewered with a stainless steel bar, hung on a frame, and placed in a drying room at a temperature of 70° C. and a relative humidity of 40% RH for drying and dehydration for 10 hours to obtain dried and dehydrated chicken strips.
[0053] C4. Preheat the oven to 150°C, place the dried and dehydrated chicken strips obtained in C3 into the oven and bake at 300°C for 7 minutes. During this time, use tongs to constantly turn the chicken strips. When the chicken strips are baked, use heat-insulating gloves or tongs to take the baking tray out of the oven and place it in a safe place to cool to room temperature. Package the obtained chicken strips to obtain nutritious and healthy air-dried chicken strips.
[0054] Preparation Example 9
[0055] A nutritious and healthy air-dried chicken strip, which is different from Preparation Example 1 in that the specific preparation steps are as follows:
[0056] C1. Select fresh, boneless, skinless chicken breast meat that has passed the inspection as the main raw material, remove the fascia and fat through the equipment, and use the equipment to segment and cut into chicken strips with a length of 1 cm to obtain cut chicken breast meat;
[0057] C2, adding trehalose, dietary fiber, brewed soy sauce, spices, edible flavors and spices to the cut chicken breast obtained in C1 and stirring, then pouring into a vacuum tumbling machine and tumbling at a speed of 15 rpm and a vacuum degree of 0.08 mbar for 45 minutes to marinate and obtain vacuum tumbled meat;
[0058] C3. The vacuum-tumbled meat obtained in C2 is skewered with a stainless steel bar, hung on a frame, and placed in a drying room at a temperature of 70° C. and a relative humidity of 40% RH for drying and dehydration for 10 hours to obtain dried and dehydrated chicken strips.
[0059] C4. Preheat the oven to 200°C, place the dried and dehydrated chicken strips obtained in C3 into the oven and bake at 300°C for 8 minutes. During this time, use tongs to constantly turn the chicken strips. When the chicken strips are baked, use heat-insulating gloves or tongs to take the baking tray out of the oven and place it in a safe place to cool to room temperature. Package the obtained chicken strips to obtain nutritious and healthy air-dried chicken strips.
[0060] Preparation Example 10
[0061] A nutritious and healthy air-dried chicken strip, which is different from Preparation Example 1 in that the specific preparation steps are as follows:
[0062] C1. Select fresh, boneless, skinless chicken breast meat that has passed the inspection as the main raw material, remove the fascia and fat through the equipment, and use the equipment to segment and cut into chicken strips with a length of 1 cm to obtain cut chicken breast meat;
[0063] C2, adding trehalose, dietary fiber, brewed soy sauce, spices, edible flavors and spices to the cut chicken breast obtained in C1 and stirring, then pouring into a vacuum tumbling machine and tumbling at a speed of 20 rpm and a vacuum degree of 0.08 mbar for 50 minutes to marinate and obtain vacuum tumbled meat;
[0064] C3. The vacuum-tumbled meat obtained in C2 is skewered with a stainless steel bar, hung on a frame, and placed in a drying room at a temperature of 80° C. and a relative humidity of 40% RH for drying and dehydration for 12 hours to obtain dried and dehydrated chicken strips.
[0065] C4. Preheat the oven to 200°C, place the dried and dehydrated chicken strips obtained in C3 into the oven and bake at 350°C for 10 minutes. During this time, use tongs to constantly turn the chicken strips. When the chicken strips are baked, use heat-insulating gloves or tongs to take the baking tray out of the oven and place it in a safe place to cool to room temperature. Package the obtained chicken strips to obtain nutritious and healthy air-dried chicken strips.
[0066] Preparation Example 11
[0067] A nutritious and healthy air-dried chicken strip, which is different from Preparation Example 1 in that the spices are composed of cumin, pepper, star anise, cinnamon, fennel, cloves, bay leaves, and angelica in a weight ratio of 10:10:10:5:5:5:1:3:2;
[0068] Preparation Example 12
[0069] A nutritious and healthy air-dried chicken strip, which is different from Preparation Example 1 in that the spices are composed of cumin, pepper, star anise, cinnamon, fennel, cloves, bay leaves, and amomum in a weight ratio of 10:10:10:5:5:5:1:3:4;
[0070] Preparation Example 13
[0071] A nutritious and healthy air-dried chicken strip, which is different from Preparation Example 1 in that the spices are composed of cumin, pepper, star anise, cinnamon, fennel, cloves, bay leaves, and tsaoko in a weight ratio of 10:10:10:5:5:5:1:3:3;
[0072] Preparation Example 14
[0073] A nutritious and healthy air-dried chicken strip, which is different from Preparation Example 1 in that the edible flavoring agent is composed of chicken flavoring and ethyl maltol in a weight ratio of 10:1;
[0074] Preparation Example 15
[0075] A nutritious and healthy air-dried chicken strip, which is different from Preparation Example 1 in that the edible flavoring agent is composed of chicken flavoring and 2-acetylpyrazine in a weight ratio of 10:1;
[0076] Performance testing
[0077] The nutritious healthy air-dried chicken strips prepared in each embodiment were selected for testing. The test subjects were 600 nutritious healthy air-dried chicken strips prepared in each embodiment, 40 in each group. The specific testing steps of the nutritious healthy air-dried chicken strips were as follows:
[0078] The protein content of the prepared nutritious healthy air-dried chicken strips was determined by the Kjeldahl method; the prepared chicken strips were then subjected to a shear test using a texture analyzer to determine their elasticity; finally, 10 adults were selected to consume the chicken strips to test their flavor characteristics. The test results and evaluation criteria are as follows:
[0079] The subjects to be specifically described are 150 adults aged 30-60 years old, 10 people in each group, the subjects take nutritious and healthy air-dried chicken strips and maintain normal health;
[0080] The protein content and elastic recovery index of the nutritious healthy air-dried chicken strips prepared in the embodiment were tested, and the testing process was completed using international standards;
[0081] Protein content > 40%: considered to have high nutritional value;
[0082] Protein content <40%: considered to have low nutritional value.
[0083] Elastic recovery index>95%: considered as high elasticity;
[0084] Elastic recovery index < 95%: considered as low elasticity;
[0085] Ο: The subject thinks it is delicious and has good flavor;
[0086] X: The test subject thinks it is not tasty and has a bad flavor.
[0087] It should be specifically noted that the above-mentioned nutritious and healthy air-dried chicken strips are nutritious and healthy air-dried chicken strips prepared in a normal preparation process. The data of the defective nutritious and healthy air-dried chicken strips are discarded.
[0088] Examples 1-15
[0089] A nutritious and healthy air-dried chicken strip, the corresponding relationship of the preparation method used is shown in the following table.
[0090] Table: Comparison table of usage of nutritious healthy air-dried chicken strips in Examples 1-15
[0091] Group Nutritious and healthy air-dried chicken strips Example 1 Prepared from Preparation Example 1 Example 2 Prepared from Preparation Example 2 Example 3 Prepared from Preparation Example 3 Example 4 Prepared by Preparation Example 4 Example 5 Prepared from Preparation Example 5 Example 6 Prepared from Preparation Example 6 Example 7 Prepared from Preparation Example 7 Example 8 Prepared from Preparation Example 8 Example 9 Prepared from Preparation Example 9 Example 10 Prepared from Preparation Example 10 Embodiment 11 Prepared from Preparation Example 1 Example 12 Prepared from Preparation Example 12 Embodiment 13 Prepared from Preparation Example 13 Embodiment 14 Prepared from Preparation Example 14 Embodiment 15 Prepared from Preparation Example 15
[0092] The nutritious and healthy air-dried chicken strips in the above Examples 1-15 were selected, and the protein content, elastic recovery index and flavor degree were tested according to the above measurement steps and measurement standards. The average value of the test results was recorded in the following table.
[0093] Table: Performance test results of Examples 1-13 Nutritional Healthy Air-Dried Chicken Strips
[0094]
[0095] As can be seen from the above table, the nutritious healthy air-dried chicken strips prepared in Examples 1-15 all have good nutritional value, elasticity and flavor. They are optimized by combining trehalose and dietary fiber to achieve the nutritional and health purposes of reducing sugar, containing dietary fiber, and being rich in protein. The process of stringing, drying on a trolley, and baking is used for multiple seasonings to improve the structure of the product, thereby producing better elasticity. Different ingredients are added for marinating and seasoning to obtain nutritious healthy air-dried chicken with a variety of flavors, thereby achieving the purpose of producing a process for producing Korean nutritious healthy air-dried chicken strips suitable for Chinese flavor.
[0096] The nutritious and healthy air-dried chicken strips prepared in the embodiment have a protein content of 45.52%-45.72% and an elasticity recovery index of 96.73%-97.5%. The users all think that the chicken strips are delicious, have high nutritional value, high elasticity, and good flavor.
[0097] It can be seen that when the amount of ingredients is constant, the nutritional value, gel degree and adhesion of the nutritious healthy air-dried chicken strips can be increased by adjusting the proportion of each component. Combined with the data in the above table, it is not difficult to see that the increase of chicken breast can enhance the nutritional value and elasticity, and it will tend to be saturated after reaching a certain amount, while the remaining components have little effect on the performance. For details, see Examples 1-5;
[0098] It can be seen that when the amount of compound seasoning is certain, the preparation steps can be adjusted to increase the nutritional value, gelation and adhesion of nutritious healthy air-dried chicken strips. Combined with the data in the above table, it is not difficult to see that when preparing nutritious healthy air-dried chicken strips, the vacuum tumbling speed, vacuum degree, and time for marinating are increased, the temperature and time of drying and dehydration in the drying room are increased, the humidity of drying and dehydration in the drying room is reduced, and the temperature and time of baking in the oven are increased. The better the improvement effect of its elastic properties, the analysis may be that high-speed tumbling helps to destroy the structure of muscle fibers and connective tissue. It makes it easier for the marinade to penetrate into the meat, and at the same time improves the solubility of protein, thereby enhancing the tenderness and elasticity of the meat. Under vacuum conditions, the pressure difference between the inside and outside of the muscle increases, which prompts the marinade to enter the meat faster and more evenly, while inhibiting the growth of microorganisms and lipid oxidation, and maintaining the color and quality of the meat. As the rolling time increases, the internal tissue structure of the meat is gradually destroyed, and the marinade has more opportunities and time to penetrate deep into the meat, making the meat more flavorful and tender. High-temperature drying can accelerate the evaporation of moisture on the surface and inside of the meat strips, making the structure of the meat strips tighter, thereby improving its elasticity. However, it is necessary to avoid excessive temperature that causes the surface of the meat to harden or the inside to dry unevenly. Under low humidity conditions, the moisture on the surface and inside of the meat strips evaporates faster, which helps to form a more compact and elastic meat strip structure. High-temperature baking quickly forms a protective film on the surface of the meat strips to prevent excessive evaporation of internal moisture, while promoting the denaturation and coagulation of internal proteins, making the structure of the meat strips tighter and more elastic. However, care should be taken to avoid over-high temperatures that may cause the meat to burn or become undercooked; see Examples 1, 6-10 for details;
[0099] In addition, the composite seasoning prepared from the above-mentioned raw material components, the ingredients in the composite seasoning can significantly improve the taste of the nutritious and healthy air-dried chicken strips, can affect the water retention and tenderness of the nutritious and healthy air-dried chicken strips, and enhance the adhesion and stability between the chicken strips, but have little effect on the nutritional value effect, see Examples 1, 11-15 for details.
[0100] This specific embodiment is only an explanation of the present invention, not a limitation of the present invention. After reading this specification, those skilled in the art can make non-creative modifications to this embodiment as needed, but as long as it is within the scope of the claims of the present invention, it is protected by the patent law.
Claims
1. A nutritious and healthy air-dried chicken strip, characterized by: It consists of chicken breast, trehalose, dietary fiber, brewed soy sauce, spices and edible flavors and fragrances.
2. The process for producing a nutritious and healthy air-dried chicken strip according to claim 1, characterized in that: The specific preparation steps are as follows: C1. Select fresh, boneless, skinless chicken breast meat that has passed the inspection as the main raw material, remove the fascia and fat through the equipment, and use the equipment to segment and cut into chicken strips with a length of 1-5 cm to obtain cut chicken breast meat; C2, adding trehalose, dietary fiber, brewed soy sauce, spices, edible flavors and spices to the cut chicken breast obtained in C1 and stirring, then pouring into a vacuum tumbling machine and tumbling at a speed of 10-30 rpm and a vacuum degree of 0.03-0.06 mbar for 25-50 minutes to marinate and obtain vacuum tumbled meat; C3. The vacuum-kneaded meat obtained in C2 is skewered with a stainless steel bar, hung on a frame, and placed in a drying room at a temperature of 50-80° C. and a relative humidity of 20-40% RH for drying and dehydration for 8-12 hours to obtain dried and dehydrated chicken strips. C4. Preheat the oven to 150-200°C, put the dried and dehydrated chicken strips obtained in C3 into the oven and bake at a high temperature of 250-300°C for 5-10 minutes. During this period, use tongs to constantly turn the chicken strips. When the chicken strips are baked, use heat-insulating gloves or tongs to take the baking tray out of the oven and place it in a safe place to cool to room temperature. Package the obtained chicken strips to obtain nutritious and healthy air-dried chicken strips.
3. The nutritious and healthy air-dried chicken strips according to claim 1, characterized in that: The components and weight proportions of the raw materials for preparing the nutritious healthy air-dried chicken strips are as follows: 100-110 parts of chicken breast, 0.5-0.7 parts of trehalose, 0.1-0.2 parts of dietary fiber, 1-1.5 parts of brewed soy sauce, 0.1-0.2 parts of spices, and 0.07-0.15 parts of edible flavors and fragrances.
4. The nutritious and healthy air-dried chicken strips according to claim 3, characterized in that: The device is a cutting machine or a degreasing machine.
5. The nutritious and healthy air-dried chicken strips according to claim 1, characterized in that: The dietary fiber consists of natural dietary fiber powder and modified dietary fiber in a weight ratio of 1:1.
5.
6. The nutritious and healthy air-dried chicken strips according to claim 1, characterized in that: The spice consists of cumin, prickly ash, star anise, cinnamon, fennel, clove, bay leaf, angelica dahurica, amomum villosum and tsaoko in a weight ratio of 10:10:10:5:5:5:1:3:(0-5):(0-5):(0-5).
7. The nutritious and healthy air-dried chicken strips according to claim 1, characterized in that: The edible flavor and fragrance consists of chicken flavor, five-spice powder, ethyl maltol and 2-acetyl pyrazine in a weight ratio of 1: (0-1): (0-0.1): (0-0.1).