171 results about "Chicken breast" patented technology

The invention discloses a method for discriminating chicken breast with a white line and wood symbiosis defect based on a hyperspectral microscopic imaging technology, which comprises the following steps: acquiring normal meat, white line meat, wood meat and white line and wood symbiosis chicken breast samples, and cutting the samples into microsections; building a hyperspectral microscopic imaging system, and collecting and correcting microscopic spectral data; extracting a region of interest by using an image processing algorithm; performing defect grade labeling on each region of interest; extracting texture features of the microscopic hyperspectral image of each region of interest; selecting the characteristic wavelength of the spectral data in each region of interest; the obtained spectral data under the characteristic wavelength of each region of interest is fused with image texture features to serve as the input of a model, the defect category and defect grade score of the corresponding region of interest serve as the output of the model, and a Transform model is established and trained; compared with the existing visual and palpation methods, the method provided by the invention has the advantages of high accuracy and high efficiency.

The utility model belongs to the technical field of chicken breast processing, and discloses a degreasing device of a chicken breast deboning machine, which comprises a rack, a reamer base and a locking component for locking and fixing the swinging angle of the reamer base are rotatably connected onto the rack, a reamer and a motor for driving the reamer to rotate are arranged on the reamer base, and the reamer is rotatably connected with the reamer base. The inclined angle of the reamer can be freely adjusted according to actual requirements, grease residues are effectively reduced, manual reinspection is not needed, the product quality is improved, the market customization requirement is met, and the labor cost is saved. According to the utility model, the double reamer stations are adopted and are matched with the arc-shaped cutters for use, so that the multi-part removal of chicken breast grease can be realized, and the grease removal efficiency is improved.

The invention relates to the technical field of pet food processing, and discloses a functional food for solving pet tear stains and a preparation method thereof, and the functional food comprises the following raw materials in parts by mass: 40-50 parts of chicken breast, 10-15 parts of fish meat, 20-25 parts of starch, 30-40 parts of nutritional components, 6-8 parts of vegetable oil, 3-5 parts of carrots, and 1-2 parts of table salt. The prepared pet functional food has a meat-like and faint scent taste, is good in palatability, strong in stability, balanced in nutrition, easy to digest and absorb, and capable of clearing heat and reducing internal heat, effectively relieving formation of pet tear stains, and can improve the fur luster of pets after long-term use, so that the fur luster of the pets is bright, smooth and soft.

The invention relates to the technical field of food processing, in particular to a tenderizing processing technology of chicken breast, which comprises the following steps: selecting fresh chicken breast, removing surface fascia, fat and impurities, washing, absorbing moisture, and cutting into blocks for later use; performing plasma treatment on the cut chicken breast meat to form pores in the surface of the chicken breast meat and loosen the muscle fiber structure of the chicken breast meat; putting the chicken breast subjected to plasma treatment into a mixed solution containing arginine and cysteine for soaking treatment; taking out the soaked chicken breast from the mixed solution, and further treating the chicken breast under the combined action of ultrasonic waves and microwaves; putting the chicken breast subjected to ultrasonic and microwave treatment into a compound enzyme solution for enzymolysis treatment, and after enzymolysis is finished, inoculating a mixed bacteria solution into an enzymatic hydrolysate to ferment the chicken breast; performing vacuum packaging on the fermented chicken breast; the tenderness of chicken breast is remarkably improved, the taste is improved, and nutritional ingredients and flavor are reserved to the maximum extent.

The invention belongs to the technical field of food processing, and particularly relates to chicken breast crisp chips and a preparation method thereof. The chicken breast crisp chip comprises the following components: chicken breast, composite starch, whole egg powder, trehalose, butter, edible salt, baking soda, seasoning powder and resistant dextrin. The chicken crisp chips are prepared by combining a cold air-microwave combined drying technology with a natural material pickling and fishy smell removing method. Wherein the conditions of cold air drying are as follows: the RH is 30-60%, and the drying time is 1-2.5 hours at the temperature of 5-25 DEG C; the puffing conditions of the microwave oven are as follows: the power is 800-1300 W, the rated frequency is 2450 MHz, and the puffing time is 45-90 s; the natural material pickling fishy smell removing method comprises the step of cooperatively pickling and removing fishy smell by using the onion water extracting solution and the white vinegar. Results of the embodiment show that the chicken crisp chips prepared by the method disclosed by the invention are crisp in taste, full in delicate flavor and high in protein, the hot processing time is remarkably shortened, peculiar smell generated by excessive hot processing can be avoided, the original delicate flavor of the chicken is reserved to the greatest extent, and high-end health requirements of meal replacement, body building supplement, outdoor travel and the like are precisely met.

The invention relates to the technical field of feed additives, and discloses a coloring agent added to broiler feed as well as a preparation method and application of the coloring agent. Based on the total mass of the broiler feed, the coloring agent added to the broiler feed comprises the following components: 0.5 wt%-2.0 wt% of grease, 0.2 wt%-1.5 wt% of pigment and 0.01 wt%-0.1 wt% of a fat-soluble antioxidant. According to the broiler chicken feed containing the coloring agent, in the feeding cycle of 14-21 days, the breast skin color of capons with poor coloring can be improved by about 1.5 degrees, the chromaticity of the shanks can be improved by 2-3 degrees, the capons with poor appearance quality can be improved to the ideal chromaticity range purchased in the market, and the commodity grade and the selling price are remarkably improved.

The invention discloses PSE-like chicken breast composite gel soft food suitable for people with dysphagia and a preparation method of the PSE-like chicken breast composite gel soft food, and belongs to the field of food processing. The raw materials of the composite gel soft food comprise PSE-like chicken breast, konjac glucomannan and a sodium chloride solution, and the preparation method comprises the following steps: adding a mixed solution of konjac glucomannan and sodium chloride into PSE-like chicken breast, stirring, carrying out heating treatment after uniform stirring, and then cooling to obtain the PSE-like chicken breast composite gel soft food. The prepared food is stable in total protein content, can effectively make up for insufficient intake of meat protein caused by limited feeding of people with dysphagia, and prevents malnutrition; the product texture meets the swallowing requirement, reaches the IDDSI level 5 or level 6 standard, can effectively reduce the risk of food residue and aspiration in the swallowing process, and has nutrition balance and food safety.

The utility model discloses a chicken breast peeling and sorting device for broiler slaughtering and processing, relates to the technical field of chicken breast processing, is suitable for peeling the surface of chicken breast during broiler slaughtering and processing, and comprises a processing table, the soaking unit is arranged on the side surface of the processing table and is used for heating; the conveying belt is arranged on the upper surface of the machining table and used for conveying; the peeling unit is arranged on the upper surface of the processing table and used for peeling, and the soaking unit comprises a heating assembly arranged on the side face of the processing table and a soaking assembly arranged on the outer surface of the heating assembly. According to the chicken breast soaking device disclosed by the utility model, the supporting frame, the water bath heating box, the mounting bracket, the hydraulic cylinder I, the telescopic limiting rod, the bearing mounting bracket and the soaking box are matched with one another, so that chicken breast can be conveniently soaked, and the subsequent processing of the chicken breast is more convenient; the rotary placing table, an L-shaped bearing plate, a hydraulic cylinder II, a limiting plate and a peeling assembly are matched with one another, so that the skin on the outer surface of the chicken breast can be conveniently removed.

The invention relates to the technical field of food processing, and discloses a tuna sausage which comprises the following components in parts by weight. The tuna sausage is prepared from, by weight, 40-50 parts of cooked tuna, 15-18 parts of chicken breast, 19-23 parts of chicken thigh, 0.8-1.0 part of edible salt, 0.001-0.003 part of sodium nitrite, 0.3-0.4 part of composite phosphate, 2.5-2.7 parts of erythritol and 8-10 parts of ice water, the prepared tuna sausage is pure in flavor, the flavor is mildly removed through precise matching, and the original delicate flavor of tuna is perfectly reserved. The taste is dominated by meat feeling, and the texture is elastic and juicy and is free of powder texture and dry firewood feeling. The formula is simple, chemical additives are greatly reduced, and the product conforms to the trend of cleaning labels and is a high-quality product with natural flavor, excellent taste and health attribute.

The present invention provides an application of a SNP genetic marker affecting chicken breast width in chicken genetic breeding, belonging to the fields of livestock and poultry genomic selective breeding and biotechnology. The SNP genetic marker affecting chicken breast width includes CB_tag11, which corresponds to the physical position 17298459 of chromosome 11 of the chicken reference genome bGalGal 1.mat.broi ler.GRCg7b version sequence information published by NCBI, and belongs to the 14th intron of the gene GSE1, where the base is A or G. CB_tag11 helps to genetically increase breast width. Its application in chicken genetic breeding is beneficial for improving breast width in laying hens and obtaining high-quality laying hen varieties.

The present invention discloses a method for increasing the chondroitin sulfate content in chicken meat. By utilizing the metabolic and conversion effects of chondroitin sulfate in chickens, chondroitin sulfate is added to chicken feed at an addition amount of 0.25% - 2%, and the chickens are fed for 30 days. This can significantly increase the chondroitin sulfate content in chicken meat, obtain functional chicken meat rich in chondroitin sulfate, especially increase the chondroitin sulfate content in chicken breast and chicken leg meat, enhance the nutritional value of chicken meat, and also improve the economic value.

The present application relates to a direct-fire roasted chicken breast food product and a method for producing the same.

This invention discloses a method for preparing prebiotic-containing minced meat canned food, belonging to the field of canned food preparation technology, including the following steps: removing large pieces of fascia and fat from the hind leg meat, and then cutting it into chunks; adding Mixture No. 1 and fructooligosaccharide syrup to the pork hind leg meat and tumbling it with a positive and negative pressure tumbler, then marinating it; cutting the thick layer of skinless pork belly into small pieces, adding salt and mixing evenly, then marinating it; removing the skin from the chicken breast and mincing it; first, pouring the marinated skinless pork belly and skinless chicken breast into a chopping pot and chopping at high speed until the meat particles are the size of rice grains, then adding the hind leg meat and chopping and stirring, then adding soy protein, Mixture No. 2, ice water and corn starch, stirring evenly at low speed, chopping and stirring, then removing from the pot; then mixing in a vacuum mixer; filling, sealing, sterilizing, heat preservation, packaging and warehousing, and the product is obtained. This invention provides canned minced meat that can regulate the ratio of intestinal flora, improve the intestinal environment, and is a good choice for people who like sweets but also want to lose weight; it can also help with calcium absorption and reduce the formation of tooth decay.

1. Name of the product in this design: Packaging bag (sugar-free chicken breast sausage). 2. Intended use of this design: for food packaging. 3. The key design features of this product are the combination of pattern and color. 4. The image or photograph that best illustrates the design's key features: the front view. 5. The design for which protection is sought includes color. 6. This design is for a thin product, therefore the left view, right view, top view, and bottom view are omitted. 7. Other situations requiring explanation: Other explanation: The gray area in the rear view is transparent.

The invention relates to the field of food processing, and discloses a treatment method and device for prolonging the shelf life of low-temperature slowly-cooked ready-to-eat chicken breast, and the method comprises the following steps: S1, preparing a deep antibacterial injection and a surface synergistic protective liquid; s2, performing step-by-step gradient permeation treatment on the chicken breast; s3, performing vacuum packaging on the chicken breast subjected to the step-by-step gradient permeation treatment; s4, carrying out stepped heating and slow cooking process treatment on the chicken breast subjected to vacuum packaging; the device comprises a preparation module, a permeation treatment module, a vacuum packaging module and a low-temperature slow cooking treatment module. Through the synergistic effect of the nisin and the acetic acid powder, a firm antibacterial core is constructed in the chicken breast; meanwhile, a protective barrier is formed on the surface layer of the product by using natural components such as sucrose ferment powder. In this way, the antibacterial efficiency and durability are greatly improved, use of traditional chemical preservatives is avoided, and the product is safer and healthier.

The application provides a full-value pet can for maintaining bone health and a preparation method, which comprises the following raw materials in mass parts: chicken breast meat 15-20 parts, chicken skeleton 3-7 parts, chicken heart 2-6 parts, beef 1-5 parts, beef liver 2-5 parts, tuna 5-10 parts, starch 9-14 parts, vegetables 17-23 parts, EPA 3-7 parts, vitamin K1-3 parts, folic acid 1-2 parts, nicotinic acid 0.5-1 part, mineral 2-6 parts, plant fermentation extract 5-9 parts, plant enzymolysis extract 3-6 parts and water 50-60 parts. The full-value pet can can provide full-value nutrition for pet cats, is beneficial to maintaining the bone health of the pet cats, prolongs the can storage time, inhibits the breeding of bacteria on the bottle opening and in the bottle after the can is opened, and improves the edible safety and storage time after the can is opened.

The invention discloses a molecular marker related to chicken breast muscle weight character and application thereof, and belongs to the technical field of poultry breeding. The SNP site of the molecular marker is located at the 15953853th basic group of a chicken genome 13 chromosome, and G / A mutation exists at the SNP site; and the login number of the chicken genome in an Ensible database is GRCg6aresease95, and the login number of the chicken genome in the Ensible database is GRCg6aresease95. The method comprises the following steps: selecting 505 spotted-brown chickens as experimental subjects for whole genome association analysis, collecting pectoral muscle weight traits, and performing whole genome association analysis on the pectoral muscle weight traits to detect 747 SNPs (Single Nucleotide Polymorphisms) remarkably associated with pectoral muscle weight. And verification analysis is carried out on part of SNP loci and the pectoral muscle weight character, and the molecular marker provided by the invention is finally screened out, so that theoretical support is provided for breeding chicken varieties related to the pectoral muscle weight character.

The invention discloses salt baked flavor chicken energy chewable tablets and a preparation method thereof, and belongs to the technical field of food processing. The chewable tablet consists of the following components in percentage by weight: 20-40 parts of salt roasted chicken powder, 25-50 parts of an energy supplement, 0.1-0.5 part of composite vitamins, 10-30 parts of an excipient, 0.5-2 parts of a flavoring agent, 0.1-0.5 part of an antioxidant, 1-3 parts of magnesium stearate and the balance of deionized water. The salt-baked chicken powder is prepared by taking chicken breast as a raw material, rolling, kneading and pickling with a salt-baked flavor pickling solution, steaming, drying and pulverizing. According to the invention, the salt baked flavor and the nutrition of chicken are combined, the salty and fragrant flavor and balanced nutrition are combined, rapid and lasting energy supplementation can be realized, the chewable tablet is portable to eat, is subjected to dry granulation, low-temperature sterilization and aluminum foil packaging, has long shelf life, adopts a natural flavoring agent, is high in safety, and is suitable for various energy supplementation scenes such as sports, offices, outdoors and the like.

The invention belongs to the field of intelligent degradable food packaging materials, and particularly relates to a pH response type intelligent degradable packaging film and a preparation method and application thereof. According to the invention, PBAT / PLA blended resin is used as a degradable matrix, a natural pH sensitive indicator alizarin is used as an intelligent response unit, no auxiliary component is added, and the high-performance pH response type intelligent degradable packaging film is prepared by controlling an alizarin solvent pre-dispersion-gradient mixing process and melt blending parameters. According to the invention, through collaborative proportion optimization of PBAT and PLA, the balance of flexibility and rigidity of the membrane is ensured, a uniformly dispersed microenvironment is provided for alizarin, and the core problem of agglomeration of alizarin in a hydrophobic matrix is solved. The packaging film can visually monitor the corruption degree of perishable food such as fresh chicken breast and aquatic products in real time through color change, the preparation process is simple, the cost is controllable, the safety is high, and a brand new technical path is provided for greenization and intelligentization of food packaging.

The utility model relates to the field of block cutting machines, and discloses a chicken breast block cutting machine which comprises a conveying frame, a block cutting shell is fixedly installed on the conveying frame and comprises a left shell body, a right shell body and fixing bases, the fixing bases are fixedly installed on the top of the conveying frame, the left shell body is fixedly installed on the left sides of the fixing bases, and the right shell body is fixedly installed on the right sides of the fixing bases. A same right shell is fixedly mounted on the right sides of the multiple fixing bases, a driving base is slidably mounted on the inner wall of one side of the right shell, a driving motor is fixedly mounted at the bottom of the driving base, a mounting disc is fixedly mounted on an output shaft of the driving motor, and a cutting disc is mounted at the bottom of the mounting disc through a detachable structure; a screw is fixedly installed at the bottom of the installation disc, penetrates through the cutting disc and is provided with a nut in a threaded mode. The chicken breast dicing device has the following advantages and effects that the height of the cutting disc can be adjusted according to needs, and therefore the purpose of conveniently dicing chicken breast is achieved.

The pet meat staple food grain based on composite prebiotic fermentation and the preparation method thereof have the advantages that 1, a composite prebiotic combination adopts a synergistic proportion of fructo-oligosaccharide, inulin, stachyose and galactooligosaccharide, and the regulation efficiency of intestinal flora is remarkably improved through the design that the proportion of a GF2 component is greater than or equal to 70% and the proportion of a long-chain component (the polymerization degree is 6-8) is greater than or equal to 20%; 2, animal meat sources (cattle tendon and chicken breast) and fermented plant raw materials are scientifically proportioned, and high-bioavailability protein and soluble fiber are provided; 3, the probiotic preparation is compounded by lactobacillus acidophilus and bifidobacterium in a ratio of 1: 1.5, and the survival rate of viable bacteria and the yield of metabolites are ensured in combination with a staged fermentation process; and 4, the mineral premix and the vitamin compound are accurately added, so that the nutritional requirements of pets in different life cycles are met, and the synergy of nutrition comprehensiveness and functionality is realized.

1. Name of the design product: Packaging film (chicken breast sausage). 2. Use of the design product: This design product is used for food packaging. 3. Design key points of the design product: The combination of shape and pattern. 4. Picture or photo that best shows the design key points: The front view of Design 1. 5. This design product is a thin product, so the rear view, left view, right view, top view, bottom view of Design 1, the rear view, left view, right view, top view, bottom view of Design 2, and the rear view, left view, right view, top view, bottom view of Design 3 are omitted. 6. Design 1 is designated as the basic design.

The utility model relates to the technical field of food processing, in particular to a chicken breast sausage ultrahigh-pressure processing device which comprises a machine base, an ultrahigh-pressure processor, an air cylinder, a sliding rod, a discharging frame and the like. An interlayer is arranged at the top of the machine base, an ultrahigh pressure processor is installed at the top of the machine base and composed of a pressurizer and a pressure applying cylinder, an air cylinder is installed in the interlayer of the machine base, the machine base is slidably connected with a sliding rod through a sliding groove, and one end of the sliding rod is fixedly connected with a discharging frame. And the material placing frame is a cylindrical frame body with a placing opening. The sealing ring I and the sealing ring II are arranged at a plurality of key positions and used for improving the sealing performance between the discharging frame and the pressure applying cylinder and between the pressure applying cylinder and the inner container respectively, it is guaranteed that no external air or pollutants enter the high-pressure treatment process, leakage of treatment liquid is prevented, and the service life of the high-pressure treatment device is prolonged. Therefore, the safety of the whole operation and the hygienic standard of the product are improved.

The present invention discloses a protein paste and a preparation method thereof, and relates to the technical field of food processing, and the protein paste comprises the following raw materials in parts by mass: 600-800 parts of chicken breast meat, 50-150 parts of carrots, 50-150 parts of shiitake mushrooms, 30-80 parts of whey protein isolate powder, 30-80 parts of ginger, 10-60 parts of sesame oil, 400-700 parts of purified water, 10-40 parts of lemon juice, 100-250 parts of canned yellow peaches, 100-300 parts of pigskin jelly, and 1.5-4.5 parts of protease. According to the preparation method of the protein paste, the protein absorption rate is increased through the enzymolysis technology, nutrition enhancement and flavor improvement are achieved by scientifically proportioning multiple food materials, and finally the healthy protein paste finished product which is high in protein, low in fat, fine and smooth in taste and natural in flavor is prepared.

The invention discloses a pet hair beautifying food and a preparation method thereof. The pet hair beautifying food is prepared from the following raw materials in percentage by weight: 85.0%-88.0% of fresh chicken breast, 5.0%-6.0% of fresh chicken liver, 2.0%-3.0% of krill oil, 1.5%-2.5% of krill meal, 1.0%-2.0% of fish oil and an additive, the additive comprises 0.2% of sodium hyaluronate, 0.1% of natural vitamin E and 0.1% of vitamin B. The pet hair beautifying food is good in palatability and has a hair beautifying effect.

The invention discloses a batch-processed chicken premade dish and a processing method thereof, and belongs to the technical field of food processing. The prefabricated vegetable is prepared by taking chicken breast as a main raw material and matching with a composite salting liquid, a dipping seasoning liquid, a spina date seed soup tonifying seasoning liquid and a specific smoking fuel. Wherein the composite salting liquid comprises the following components in parts by weight: 65-68 parts of water, 7-8 parts of salt, 6-10 parts of white sugar and the like; and the flavor comprises 70-80 parts of water, 0.3-0.6 part of natural spice extract and the like. The processing method comprises the following steps: quickly freezing raw material meat, smoking and unfreezing with tea extraction waste residues, carrying out vacuum dynamic salting treatment, carrying out mixed adsorption with starch and activated carbon powder, smoking with apple wood and pine wood, carrying out gradient heating and curing, soaking with spina date seed soup, carrying out ultrasonic-assisted seasoning, and finally, carrying out replacement packaging with CO2 / N2 mixed gas and carrying out high-voltage electrostatic field-assisted quick freezing. By optimizing the formula and the process, the product has excellent tenderness, flavor and shelf life, and is suitable for industrial production.

The invention relates to the field of chicken breast processing, and discloses a chicken breast fresh-keeping treatment process which comprises the following steps: S1, preparation of an armeniaca sibirica leaf extract: selecting fresh armeniaca sibirica leaves, washing with clear water to remove surface impurities, placing in a shady, cool and ventilated place for natural drying in the shade, pouring the dried armeniaca sibirica leaves into a crusher for crushing, and sieving with a 80-mesh sieve to obtain the armeniaca sibirica leaf extract; adding the sieved armeniaca sibirica leaves and ethanol into a water bath kettle to soak for 10 minutes, then adding the soaked armeniaca sibirica leaves and ethanol into an ultrasonic extraction agent to extract for 30 minutes, and carrying out reduced pressure suction filtration to obtain filtrate; the natural extract is prepared from the armeniaca sibirica leaves as a raw material to serve as the preservative, the source of the natural preservative is effectively expanded, the problems that in the prior art, natural preservatives depend on common plant resources and are single in source are solved, the armeniaca sibirica leaves are low in cost, safe and free of residues, comprehensive utilization of armeniaca sibirica resources is achieved, and the production cost is reduced. And the requirements of consumers on'clean label 'foods are met.

The present invention discloses a batch-processed chicken pre-cooked dish and a processing method thereof, belonging to the field of food processing technology. The pre-cooked dish is made from chicken breast as the main raw material, and is prepared in combination with a composite brine, an impregnation seasoning liquid, a sour jujube kernel soup tonic seasoning liquid, and a specific smoking fuel. The composite brine contains ingredients such as 65-68 parts of water, 7-8 parts of salt, and 6-10 parts of white sugar; and the flavor contains ingredients such as 70-80 parts of water and 0.3-0.6 parts of natural spice extract. The processing method comprises: after the raw meat is quickly frozen, it is smoked and thawed with tea extraction waste residue, vacuum dynamic salting treatment, mixed adsorption of starch and activated carbon powder, apple wood-pine wood smoking, gradient heating and maturation, sour jujube kernel soup soaking, ultrasonic assisted seasoning, and finally CO2 / N2 mixed gas replacement packaging and high-voltage electrostatic field assisted quick freezing. The present invention optimizes the formula and process to make the product have excellent tenderness, flavor and shelf life, and is suitable for industrial production.

The application provides a SNP molecular marker and a breeding application method which are significantly related to the content of chicken meat flavor substance (E, E)-2,4-decadienal. The SNP molecular marker is rs316165567, contains a nucleotide sequence with a polymorphism of C / A at 2,519,798 bp of chicken chromosome 14, and when the genotype of the site is AA, the content of (E, E)-2,4-decadienal of the chicken meat sample is higher. The established molecular assisted breeding technology can early select the high-quality chicken flavor quality traits by determining the genotype of the SNP site of the measured chicken, can improve the content of (E, E)-2,4-decadienal of the chicken breast, and has great industrial application value and economic and scientific research value.

An instant ready-to-eat meat and vegetable composite food, using chicken breast and soybean residue as protein raw materials, adding drinking water to make a slurry, then mixing with β-cyclodextrin to make a mixed solution, adding auxiliary materials such as calcium lactate, gellan gum, and table salt, spray-drying to prepare chicken-bean powder, and then mixing with a composite coagulant composed of a salt coagulant embedded with β-cyclodextrin and glucono-δ-lactone to obtain a reconstituting powder. The mixed solution is prepared by keeping the slurry at 50-60 °C, adding β-cyclodextrin and mixing, and stirring at this temperature for 2-3 h. The mass ratio of β-cyclodextrin to the slurry is 1:100-200. The chicken-bean curd obtained by reconstituting the chicken-bean curd reconstituting powder prepared by the present invention has a solid content of 90%. The chicken-bean curd has a flat and smooth surface, uniform color; it is smooth, delicate, elastic, without a granular feeling or a sour and astringent taste; and the texture is evenly distributed. It improves the nutritional value of the finished product, and has a more unique flavor than single soybean tofu pudding. Its fast reconstituting performance makes it convenient to prepare chicken-bean curd, which can be reconstituted and eaten at any time.