Processing method of defatted fitness chicken breast

Abstract

The application provides a defatted fitness chicken breast processing method, and relates to the technical field of meat product processing, and comprises the following steps: raw material pretreatment: selecting chicken small breasts as raw materials, removing surface fascia and washing and draining; defatting and pickling: adopting sodium bicarbonate alkaline solution to roll and rub and pickle the chicken small breasts, synchronously adding composite protein, non-phosphorus compound pickling agent and low-sodium seasoning components; through a modular defatting process system, the application realizes precise and controllable reduction of the fat content of products, solves the core defect of high fat content of traditional chicken breasts, selects low-fat chicken small breasts to replace chicken large breasts, greatly reduces the basic fat content from the raw material end, matches multi-stage defatting technology such as precise removal of fascia, alkali fat dissolution, segmented high-temperature curing for dissolution and centrifugal mechanical oil removal, forms a whole-process defatting system from raw material screening to post-treatment, reduces the finished product fat content from the traditional 3% to below 1%, and meets the low-fat diet standard of fitness and weight loss groups.

Description

Technical Field

[0001] This invention relates to the field of meat processing technology, and in particular to a method for processing defatted, healthy chicken breast. Background Technology

[0002] Chicken breast is a top choice for fitness enthusiasts and those looking to lose weight, known for its tender texture, high protein content, and low calorie count. Large-scale chicken breast processing technology has been established in the market, primarily using large chicken breasts as the core ingredient. The process involves trimming, marinating, water retention, seasoning, cooking, packaging, and sterilization to produce finished fitness chicken breast. To enhance the product's taste, water retention, and flavor, conventional processing often involves adding starch, sugars, phosphate water-retaining agents, ordinary salt, and various sodium-containing seasonings. This is currently the mainstream production method for ready-to-eat fitness chicken breast. However, existing traditional chicken breast processing methods use large chicken breasts as raw materials, which have a high intramuscular fat content and do not specifically remove the fascia fat, resulting in a high fat content in the finished product. They rely on sugars such as white sugar and glucose for flavoring, combined with starch for water retention, leading to a persistently high carbohydrate content. Furthermore, the addition of starch makes the meat firm and dry. The product contains only one type of animal protein, resulting in a limited overall protein content and a simple nutritional structure. The use of polyphosphate water-retaining agents also results in poor meat texture. Additionally, the extensive use of various sodium-containing additives leads to excessive sodium content, which can burden the body's metabolism with long-term consumption. Overall, the product quality does not meet the core requirements of fitness—low fat, low sodium, high protein, and low carbohydrates. Therefore, this invention proposes a defatted fitness chicken breast processing method to solve the problems existing in the prior art. Summary of the Invention

[0003] To address the aforementioned issues, this invention proposes a method for processing lean, fitness-oriented chicken breast. This method utilizes a modular degreasing process system to achieve precise and controllable reduction in the product's fat content, overcoming the core defect of high fat content in traditional chicken breast. It replaces large chicken breasts with low-fat small chicken breasts, significantly reducing the base fat content from the raw material stage. Combined with multi-stage degreasing technologies such as precise fascia removal, alkaline fat dissolution, segmented high-temperature cooking to promote dissolution, and centrifugal mechanical degreasing, a complete degreasing system is formed from raw material selection to post-processing. This reduces the finished product's fat content from the traditional 3% to below 1%, meeting the low-fat dietary standards of fitness and weight-loss individuals. Furthermore, the entire process leaves no chemical degreasing reagent residue, ensuring product safety for consumption.

[0004] To achieve the objectives of this invention, the invention is implemented through the following technical solution: a method for processing lean, fitness-grade chicken breast, comprising the following steps: S1. Raw material pretreatment: Chicken breast is selected as raw material, the surface fascia is removed and it is washed and drained; S2. Defatted marinating: Chicken breast is tumbled and marinated with sodium bicarbonate alkaline solution, while compound protein, phosphorus-free compound marinating agent and low-sodium seasoning components are added simultaneously. S3. Cooking and degreasing: The meat is cooked in stages by steaming at 84℃ and roasting at 90℃ to dissolve the fat in the meat. S4. Post-oil degreasing treatment: The oil-water mixture is removed by an oil degreasing machine, and the product is cooled, packaged, and sterilized to obtain the finished product; The compound protein is a blend of soy protein isolate and yeast protein, the phosphorus-free compound pickling agent is a blend of sodium carbonate, sodium bicarbonate and citric acid, and the low-sodium flavoring component includes low-sodium salt and yeast extract.

[0005] Further improvements are made in S1, where the intramuscular fat content of the chicken breast is 0.5-1%, and the fascia on the surface and in the gaps of the chicken breast is completely removed using a fascia removal machine. The attached fat with a fat content of 20% in the fascia is removed. After the raw material is pretreated, there is no visible fascia or excess lumpy fat residue. The moisture content of the raw material is maintained at 72-75%, ensuring the subsequent marinating and penetration effect.

[0006] A further improvement is made in S2, where the mass concentration of the sodium bicarbonate alkaline solution is 0.3-0.5%, and the tumbling and marinating parameters are a vacuum degree of -0.08 to -0.06 MPa, a tumbling speed of 8-12 r / min, and a marinating time of 25-35 min. The alkaline solution fully penetrates into the interstices of the chicken breast muscle fibers, dissolves residual fat cells in the muscle, weakens the binding force between fat and muscle tissue, and provides a prerequisite for subsequent cooking and degreasing.

[0007] Further improvements are made in S2, where the amount of compound protein added is based on the total mass of chicken breast raw material, with 2-3% added soy protein isolate and 1-2% added yeast protein powder. The two proteins form an animal-plant-microorganism ternary compound protein system with the inherent animal protein of chicken breast. At the same time, the flavor neutralizing properties of yeast protein powder are used to eliminate the beany taste brought by soy protein isolate.

[0008] A further improvement is made in S2, in which the mass ratio of sodium carbonate, sodium bicarbonate and citric acid in the phosphorus-free compound marinade is 2:3:1, and the total amount added is 0.8-1.2% of the total mass of the raw materials, forming a weak acid and weak base compound system. The pH value of the meat is adjusted by the weak acid and weak base compound system, thereby changing the state of muscle fiber relaxation.

[0009] A further improvement is made in S2, where mogroside is added as the sole sweetness modifier. The amount of mogroside added is 0.02-0.05% of the total mass of the raw materials. By relying on the hydrophilic properties of the complex protein, the protein can retain water autonomously, and the carbohydrate content of the product can be controlled to within 1%.

[0010] A further improvement is that: in S2, the low-sodium flavoring component uses low-sodium salt, and the amount of low-sodium salt added is 0.3-0.5% of the total mass of the raw materials. The total sodium added amount of all sodium-containing auxiliary materials of the low-sodium flavoring component does not exceed 500mg / 100g of the finished product standard.

[0011] A further improvement is that, in step S2, the amount of yeast extract added is 0.15-0.25% of the total mass of the raw materials.

[0012] Further improvements are made in the following: In S3, the segmented cooking process parameters are precisely controlled. The steam cooking time at 84℃ is 12-15 minutes to achieve chicken breast shaping and initial dissolution of shallow fat. The high-temperature roasting time at 90℃ is 8-10 minutes to enhance the dissolution of deep intramuscular fat. The segmented temperature control ensures the fat dissolution rate.

[0013] Further improvements are made in S4, where the oil extractor uses centrifugal degreasing, with a centrifugal speed of 1800-2200 r / min and a degreasing time of 5-8 min. This separates the oil and water mixture that has separated from the surface and interior of the cooked chicken breast, precisely controlling the fat content of the finished product to below 1%. After degreasing, the chicken breast is cooled to below 25°C by ambient air cooling, vacuum-packed, and then sterilized at 121°C for 20-30 min.

[0014] The beneficial effects of this invention are as follows: 1. This invention achieves precise and controllable reduction of product fat content through a modular degreasing process system, solving the core defect of high fat content in traditional chicken breast. It uses low-fat chicken small breast instead of chicken large breast, significantly reducing the basic fat content from the raw material end. Combined with multi-stage degreasing technology such as precise removal of fascia, alkaline fat dissolution, segmented high-temperature cooking to promote dissolution, and centrifugal mechanical degreasing, it forms a complete degreasing system from raw material selection to post-processing, reducing the finished product fat content from the traditional 3% to below 1%, meeting the low-fat dietary standards of fitness and weight loss groups. At the same time, there are no chemical degreasing reagent residues throughout the process, ensuring the safety of the product for consumption.

[0015] 2. This invention achieves dual optimization of high protein and low carbohydrates simultaneously through a ternary compound protein blending technology and a sugar-free and starch-free formula system. It solves multiple problems of traditional products, such as single protein content, high carbohydrate content, and dry meat texture. It abandons the single animal protein structure and scientifically blends plant-based soy protein isolate and microbial yeast protein. This not only increases the protein content of the product from 20% to over 25%, enriching the nutritional dimensions of protein and improving nutrient absorption, but also uses yeast protein powder to neutralize the beany taste of soy protein, ensuring the flavor of the product. At the same time, it replaces artificial sugars with mogrosides and uses protein to retain water instead of starch, reducing the carbohydrate content from 8% to less than 1%, completely solving the problems of tough and dry meat texture caused by starch addition and significantly optimizing the product's taste.

[0016] 3. This invention improves the product's edible quality and health attributes through a phosphate-free water-retaining formula and a modular design for low-sodium flavor control. It solves the defects of traditional products, such as high phosphorus content, high sodium content, poor flavor, and poor meat texture. It uses a phosphate-free marinade made from sodium carbonate, sodium bicarbonate, and citric acid to eliminate phosphate residue and optimize the meat fiber structure, making the meat shreds firm and natural with a tender taste. Through synergistic technologies such as low-sodium salt substitution, precise control of sodium-containing auxiliary materials, and flavor compensation from yeast extract, the sodium content of the product is reduced from 1100 mg / 100g to less than 500 mg / 100g. While achieving a low-sodium health upgrade, it perfectly preserves the product's fresh and fragrant flavor, without any bland or off-flavor issues, making it suitable for long-term fitness consumption. Attached Figure Description

[0017] Figure 1 This is a flowchart of the present invention. Detailed Implementation

[0018] To enhance understanding of the present invention, the present invention will be further described in detail below with reference to embodiments. These embodiments are only used to explain the present invention and do not constitute a limitation on the scope of protection of the present invention. Example 1

[0019] according to Figure 1 As shown in the figure, this embodiment proposes a method for processing lean fitness chicken breast, including the following steps: 1. Raw Material Pre-treatment: Freshly frozen and thawed chicken breasts with an intramuscular fat content of 0.8% are selected as the raw material. Spoiled and damaged pieces are removed to ensure the integrity and freshness of the raw material. A fully automatic defascia removal machine is used to thoroughly remove the fascia from the chicken breast, completely peeling off the white fascia tissue from the surface, sides, and muscle crevices, effectively removing approximately 20% of the attached fat from the fascia. After processing, the raw material is rinsed with room temperature running water to remove impurities and residual fascia debris, laid flat to drain, and the moisture content is controlled at 72-75%.

[0020] 2. Defatting Modification and Compound Marinating: A 0.4% sodium bicarbonate alkaline solution was prepared as the marinating base. Using 100 kg of drained chicken breast as a baseline, the mixture was placed in a vacuum tumbler, and a measured amount of marinating solution was added. Simultaneously, 2.5% soy protein isolate, 1.5% yeast protein powder, 1.0% phosphate-free compound marinating agent (sodium carbonate, sodium bicarbonate, citric acid in a mass ratio of 2:3:1), 0.03% mogroside, 0.4% low-sodium salt, and 0.2% yeast extract were added. Vacuum tumbling parameters were set as follows: vacuum degree -0.07 MPa, tumbling speed 10 r / min, and continuous tumbling and marinating for 30 minutes. This allowed the marinating system and compound proteins to fully penetrate into the muscle fibers, and the alkaline solution to fully dissolve residual intramuscular fat and disrupt the fat cell binding structure.

[0021] 3. Segmented cooking and degreasing: Place the marinated chicken breast flat in a steam cooking device and steam at a constant temperature of 84℃ for 13 minutes to complete the meat shaping and initial dissolution of shallow fat; then transfer it to a high-temperature roasting device and roast at a constant temperature of 90℃ for 9 minutes to promote the full dissolution of residual fat deep in the muscle to the surface of the meat.

[0022] 4. Centrifugal Degreasing and Post-processing: The cooked chicken breast is quickly fed into a centrifugal degreasing machine. The centrifugal speed is set to 2000 rpm and the degreasing time to 6 minutes, thoroughly separating the oil and water mixture that has separated from the surface and crevices of the meat to achieve deep degreasing. After degreasing, the chicken breast is placed in a clean, air-cooled area to cool to below 25°C. After trimming the edges and scraps, it is vacuum-packed individually and sterilized at 121°C for 25 minutes. After cooling, the finished degreased fitness chicken breast is obtained. Example 2

[0023] according to Figure 1 As shown in the figure, this embodiment proposes a method for processing lean fitness chicken breast, including the following steps: 1. Raw material pretreatment: High-quality chicken breasts with an intramuscular fat content of 0.5% after thawing are selected as raw materials. Blood clots and damaged pieces of meat are removed manually to ensure uniform quality. All fascia tissue is precisely removed using a fully automatic fascia removal machine to thoroughly remove high-fat fascia impurities. After rinsing with running water, the raw materials are naturally drained, and the moisture content is controlled to be stable at 72% before use.

[0024] 2. Defatting Modification and Compound Marinating: Prepare a 0.3% sodium bicarbonate alkaline solution. Using 100kg of chicken breast as a base, add the prepared alkaline solution to a vacuum tumbler. Precisely add the following formula components: 2.0% soy protein isolate, 1.0% yeast protein powder, 0.8% phosphate-free compound marinade (ratio 2:3:1), 0.02% mogroside, 0.3% low-sodium salt, and 0.15% yeast extract. Set the tumbling parameters: vacuum degree -0.08MPa, rotation speed 8r / min, marinating for 25min. Low-speed, long-lasting tumbling ensures uniform penetration of components, avoids meat damage, and simultaneously softens and dissolves fat.

[0025] 3. Segmented cooking and defatting: A gradient cooking process is adopted. First, the meat is steamed at 84℃ for 12 minutes to complete the shaping of the meat and the dissolution of the shallow fat. Then, it is roasted at 90℃ for 8 minutes to enhance the dissolution of the deep fat. The segmented temperature control effectively protects the meat fiber structure and prevents the meat from aging and drying out.

[0026] 4. Centrifugal degreasing and post-processing: Centrifuge at 1800r / min for 5 minutes to remove the oil and water mixture that has separated after cooking. After degreasing, air cool down to below 25℃, vacuum pack, and then sterilize at 121℃ for 25 minutes to obtain a low-fat, low-sodium, high-protein fitness chicken breast product. Example 3

[0027] according to Figure 1 As shown in the figure, this embodiment proposes a method for processing lean fitness chicken breast, including the following steps: 1. Raw material pretreatment: Select freshly thawed chicken breast with an intramuscular fat content of 1.0%. Select whole, high-quality meat pieces and use a defascia remover to remove the surface and muscle fascia from all directions. Remove the fat attached to the fascia, rinse with clean water and drain. Control the moisture content of the raw materials to 75% to ensure the subsequent marinating and adsorption performance.

[0028] 2. Defatting Modification and Compound Marinating: Prepare a 0.5% sodium bicarbonate alkaline solution. Take 100kg of pretreated chicken breast and put it into a vacuum tumbler. Add 3.0% soy protein isolate, 2.0% yeast protein powder, 1.2% phosphate-free compound marinade, 0.05% mogroside, 0.5% low-sodium salt, and 0.25% yeast extract in sequence. Set the tumbling process as follows: vacuum degree -0.06MPa, rotation speed 12r / min, marinating for 35min. High-speed short-time tumbling improves marinating efficiency, the alkaline solution fully breaks down the fat cell structure, and the compound protein fully fills the gaps between muscle fibers.

[0029] 3. Segmented cooking and degreasing: Steam at 84℃ for 15 minutes to fully shape and maximize the dissolution of superficial fat, followed by high-temperature roasting at 90℃ for 10 minutes to thoroughly induce the precipitation of deep intramuscular fat and ensure the degreasing effect.

[0030] 4. Centrifugation and degreasing: Centrifuge at 2200r / min for 8min to completely remove the oil and water mixture. After degreasing, air-cool the product, vacuum pack it, and then sterilize it at high temperature to obtain high-quality degreased fitness chicken breast. Example 4

[0031] according to Figure 1 As shown in the figure, this embodiment proposes a method for processing lean fitness chicken breast, including the following steps: 1. Raw material pretreatment: Fresh chicken breasts with 0.7% intramuscular fat are selected as raw materials. The meat pieces are trimmed to a standard shape, all tendons and fat impurities are removed, and the raw materials are washed with clean water and drained. The moisture content of the raw materials is maintained at about 73%, and the quality of the raw materials is uniform and stable.

[0032] 2. Defatting Modification and Compound Marinating: Prepare a 0.4% sodium bicarbonate alkaline solution. Based on 100kg of raw material, add 2.3% soy protein isolate, 1.3% yeast protein powder, 1.0% phosphate-free compound marinade, 0.035% mogroside, 0.4% low-sodium salt, and 0.2% yeast extract. Vacuum tumbling parameters: vacuum degree -0.07MPa, rotation speed 10r / min, marinating for 30min, ensuring uniform adhesion and penetration of each component, achieving integrated fat modification, protein fortification, and flavor pre-conditioning.

[0033] 3. Segmented cooking and fat removal: Steaming at 84℃ for 14 minutes and grilling at 90℃ for 9 minutes. Gradual cooking takes into account both the meat texture and fat dissolution efficiency, avoiding the problem of overcooking or undercooking in some areas.

[0034] 4. Centrifugal degreasing and post-processing: Centrifuge at 2000r / min for 7min to completely remove excess oil. After air cooling, vacuum pack and sterilize at high temperature to obtain the finished product. The overall quality of the product is consistent and suitable for large-scale mass production. Example 5

[0035] according to Figure 1 As shown in the figure, this embodiment proposes a method for processing lean fitness chicken breast, including the following steps: 1. Raw material pretreatment: Select chicken breast with 0.9% intramuscular fat, carefully trim and remove all fascia tissue, remove high fat content in the fascia, rinse with running water and drain, control the moisture content of the raw material to 74%, and ensure the freshness of the meat and its suitability for processing.

[0036] 2. Defatting Modification and Compound Marinating: Prepare a 0.35% sodium bicarbonate alkaline solution. Add 2.8% soy protein isolate, 1.8% yeast protein powder, 1.1% phosphate-free compound marinade, 0.04% mogroside, 0.45% low-sodium salt, and 0.22% yeast extract to 100kg of chicken breast raw material. Vacuum tumbling parameters: vacuum degree -0.07MPa, rotation speed 9r / min, marinating for 32min, slowly penetrating and modifying the meat structure, improving protein binding rate and defatting effect.

[0037] 3. Segmented ripening and degreasing: Steaming at 84℃ for 13 minutes to set the shape and degrease, and baking at 90℃ for 9 minutes to deeply melt the fat. Stable ripening parameters ensure consistent product quality across batches.

[0038] 4. Centrifugation and post-processing: Centrifuge at 1900r / min for 6min to remove oil and water mixture, then air-cool, vacuum-pack, and high-temperature sterilize to finally obtain a low-fat, low-carbohydrate, low-sodium, and high-protein chicken breast product for fitness.

[0039] Comparative example: This comparative example uses the conventional processing technology for commercial fitness chicken breast, and the specific steps are as follows: 1. Raw material pretreatment: Use regular chicken breast as raw material with an intramuscular fat content of 2.5%. Simply trim the surface impurities and do not perform special fascia removal treatment. Drain with clean water and set aside.

[0040] 2. Conventional marinating and water retention: No sodium bicarbonate alkaline solution, compound protein and phosphate-free marinating agent are added. The traditional formula is used as a base of 100kg chicken breast raw material, with the addition of 2.0% white sugar, 3.0% corn starch, 1.0% compound phosphate (sodium tripolyphosphate + sodium pyrophosphate + sodium hexametaphosphate), 1.2% ordinary salt and 0.3% monosodium glutamate. It is marinated at room temperature for 20 minutes with stirring. The starch retains water, the sugar adds flavor and the phosphate improves the meat quality.

[0041] 3. Single cooking process: The food is cooked at a constant temperature of 95℃ for 20 minutes in one go, without segmented cooking or high-temperature roasting and degreasing.

[0042] 4. Conventional post-processing: No centrifugal degreasing process is required. After cooking, the chicken is directly cooled, trimmed, vacuum-packed, and pasteurized to obtain the finished product of traditional health-preserving chicken breast.

[0043] Validation data: The chicken breast products prepared in the embodiments and comparative examples of this invention were uniformly sampled and tested. Each group of samples was tested in parallel three times and the average value was taken. The test indicators included fat content, protein content, carbohydrate content, sodium content, taste, and flavor evaluation. The specific test data are shown in the table below:

[0044] As shown by the above data, the defatted fitness chicken breast prepared in the embodiments of this invention outperforms the comparative products prepared using traditional processes in all key indicators. The fat content is consistently controlled below 1%, the protein content is consistently above 25%, the carbohydrate content is below 1%, and the sodium content is controlled below 500mg / 100g, perfectly meeting the healthy dietary needs of fitness enthusiasts who prefer low-fat, high-protein, low-carb, and low-sodium diets. Simultaneously, the product has tender meat and a pure flavor, overcoming the shortcomings of traditional products that are dry, high in sugar, high in sodium, and nutritionally unbalanced. The parameter ranges of each embodiment of this invention are suitable for industrial-scale mass production, ensuring strong process stability and controllable product quality.

[0045] This defat-free chicken breast processing method utilizes a modular defat-free process system to achieve precise and controllable reduction of the product's fat content. It solves the core defect of traditional chicken breast's high fat content by using low-fat small chicken breasts instead of large chicken breasts, significantly reducing the base fat content from the raw material stage. Combined with multi-stage defat-free technologies such as precise removal of fascia, alkaline fat dissolution, segmented high-temperature cooking to promote dissolution, and centrifugal mechanical degreasing, it forms a complete defat-free system from raw material selection to post-processing. This reduces the finished product's fat content from the traditional 3% to below 1%, meeting the low-fat dietary standards of fitness and weight loss groups. At the same time, there are no chemical defat-free reagent residues throughout the process, ensuring the product's safety for consumption. This invention achieves dual optimization of high protein and low carbohydrates simultaneously through a ternary compound protein blending technology and a sugar-free and starch-free formula system. It solves multiple problems of traditional products, such as single protein content, high carbohydrate content, and dry meat texture. It abandons the single animal protein structure and scientifically blends plant-based soy protein isolate and microbial yeast protein. This not only increases the protein content of the product from 20% to over 25%, enriching the nutritional dimensions of protein and improving nutrient absorption, but also uses yeast protein powder to neutralize the beany taste of soy protein, ensuring the flavor of the product. At the same time, it replaces artificial sugars with mogrosides and uses protein to retain water instead of starch, reducing the carbohydrate content from 8% to less than 1%, completely solving the problems of tough and dry meat texture caused by starch addition and significantly optimizing the product's taste. This invention improves the product's edible quality and health attributes through a phosphate-free water-retaining formula and a modular design for low-sodium flavor control. It solves the defects of traditional products, such as high phosphorus content, high sodium content, poor flavor, and poor meat texture. It uses a phosphate-free marinade made from sodium carbonate, sodium bicarbonate, and citric acid to eliminate phosphate residue and optimize the meat fiber structure, making the meat shreds firm and natural with a tender taste. Through synergistic technologies such as low-sodium salt substitution, precise control of sodium-containing auxiliary materials, and flavor compensation from yeast extract, the sodium content of the product is reduced from 1100 mg / 100g to less than 500 mg / 100g. While achieving a low-sodium health upgrade, it perfectly preserves the product's fresh and fragrant flavor, without any bland or off-flavor issues, making it suitable for long-term fitness consumption.

[0046] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the present invention as claimed. The scope of protection of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for processing lean, fitness-grade chicken breast, characterized in that, Includes the following steps: S1. Raw material pretreatment: Chicken breast is selected as raw material, the surface fascia is removed and it is washed and drained; S2. Defatted marinating: Chicken breast is tumbled and marinated with sodium bicarbonate alkaline solution, while compound protein, phosphorus-free compound marinating agent and low-sodium seasoning components are added simultaneously. S3. Cooking and degreasing: The meat is cooked in stages by steaming at 84℃ and roasting at 90℃ to dissolve the fat in the meat. S4. Post-oil degreasing treatment: The oil-water mixture is removed by an oil degreasing machine, and the product is cooled, packaged, and sterilized to obtain the finished product; The compound protein is a blend of soy protein isolate and yeast protein, the phosphorus-free compound pickling agent is a blend of sodium carbonate, sodium bicarbonate and citric acid, and the low-sodium flavoring component includes low-sodium salt and yeast extract.

2. The method for processing defatted fitness chicken breast according to claim 1, characterized in that: In step S1, the intramuscular fat content of the chicken breast is 0.5-1%. The fascia on the surface and in the gaps of the chicken breast is completely removed using a fascia removal machine. The attached fat with a fat content of 20% in the fascia is removed. After the raw material pretreatment, there is no visible fascia and no excess lumpy fat residue. The moisture content of the raw material is maintained at 72-75% to ensure the subsequent marinating and penetration effect.

3. The method for processing defatted fitness chicken breast according to claim 1, characterized in that: In step S2, the mass concentration of the sodium bicarbonate alkaline solution is 0.3-0.5%, and the tumbling and marinating parameters are vacuum degree -0.08~-0.06MPa, tumbling speed 8-12r / min, and marinating time 25-35min. The alkaline solution fully penetrates into the interstices of the chicken breast muscle fibers, dissolves residual fat cells in the muscle, weakens the binding force between fat and muscle tissue, and provides a prerequisite for subsequent cooking and defatting.

4. The method for processing defatted fitness chicken breast according to claim 3, characterized in that: In S2, the amount of compound protein added is based on the total mass of chicken breast raw material. The amount of soy protein isolate added is 2-3%, and the amount of yeast protein powder added is 1-2%. The two proteins and the inherent animal protein of chicken breast meat form an animal-plant-microorganism ternary compound protein system. At the same time, the flavor neutralizing properties of yeast protein powder are used to eliminate the beany taste brought by soy protein isolate.

5. The method for processing defatted fitness chicken breast according to claim 4, characterized in that: In S2, the mass ratio of sodium carbonate, sodium bicarbonate, and citric acid in the phosphorus-free compound marinade is 2:3:1, and the total amount added is 0.8-1.2% of the total mass of the raw materials, forming a weak acid-weak base compound system. The weak acid-weak base compound system is used to adjust the pH value of the meat and change the state of muscle fiber relaxation.

6. The method for processing defatted fitness chicken breast according to claim 5, characterized in that: In step S2, mogroside is added as the sole sweetness modifier. The amount of mogroside added is 0.02-0.05% of the total mass of the raw materials. Relying on the hydrophilic properties of the complex protein, the protein can retain water autonomously, and the carbohydrate content of the product is controlled to be less than 1%.

7. The method for processing defatted fitness chicken breast according to claim 6, characterized in that: In step S2, the low-sodium flavoring component uses low-sodium salt, and the amount of low-sodium salt added is 0.3-0.5% of the total mass of the raw materials. The total sodium added amount of all sodium-containing auxiliary materials of the low-sodium flavoring component does not exceed 500mg / 100g of finished product standard.

8. The method for processing defatted fitness chicken breast according to claim 7, characterized in that: In step S2, the amount of yeast extract added is 0.15-0.25% of the total mass of the raw materials.

9. The method for processing defatted fitness chicken breast according to claim 1, characterized in that: In S3, the segmented cooking process parameters are precisely controlled. The steam cooking time at 84℃ is 12-15 minutes to shape the chicken breast and initially dissolve the shallow fat. The high-temperature roasting time at 90℃ is 8-10 minutes to enhance the dissolution of deep intramuscular fat. The segmented temperature control ensures the fat dissolution rate.

10. The method for processing defatted fitness chicken breast according to claim 1, characterized in that: In S4, the degreasing machine adopts centrifugal degreasing method, with a centrifugal speed of 1800-2200r / min and a degreasing time of 5-8min. It separates the oil and water mixture that is separated from the surface and interior of the cooked chicken breast, and accurately controls the fat content of the finished product to below 1%. After degreasing, the chicken breast is cooled to below 25℃ by room temperature air cooling, vacuum packaged, and then sterilized at 121℃ for 20-30min.

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