838 results about "Chicken breast" patented technology

The invention discloses quick-frozen fish tofu and a processing method thereof. The quick-frozen fish tofu comprises a meat material part and a soybean part; the meat material part comprises the following components in part by weight: 600-800 parts of minced fish meat, 300-500 parts of chicken breast meat, 200-500 parts of pork fat, 50-150 parts of cassawa starch, 100-200 parts of maize meal, 100-300 parts of monoacetate starch, 200-300 parts of water, 100-150 parts of egg white, 40-60 parts of edible salt, 40-60 parts of white granulated sugar, 10-30 parts of glucose, 10-30 parts of gourmet powder, 10-30 parts of cooking wine, 1-2 parts of freshener, 1-2 parts of fish essence, 4-5 parts of moisture retention agent, 3-4 parts of xylitol, 0.1-0.3 part of ethyl maltol, 1-2 parts of sorbitol, and 1-3 parts of guar gum; and the soybean part comprises the following components in part by weight: 200-300 parts of isolated soy protein, 1000-1500 parts of ice water, 4-6 parts of transglutaminase, 1-2 parts of Beta-cyclodextrine, and 2-4 parts of gourmet powder. The quick-frozen fish tofu has the advantages of mellow outline, golden color, pure flavor, dense scent, elasticity and crisp, and is oily but not greasy.

The invention relates to a high-calcium compound shrimp cake and a producing method thereof. The high-calcium compound shrimp cake is prepared through carrying out low-temperature chopping and uniform stirring on an all-acete chinensis paste which is prepared through a high-precision waterproof pulverization technology and proportional minced fillet, chicken breast fillet, salt, vital gluten, diced fatty meat, potato starch, monosodium glutamate, disodium 5'-ribonucleotide, sugar, a water retention agent and a quality improver so as to obtain a cake core material, preparing the cake core material into a circular or elliptic shape through a forming machine, wrapping a layer of bread powder on the outside surface of the cake core, and after the shape of the obtained shrimp cake is finalized by quick-freezing, deep-frying the shrimp cake until the appearance of the shrimp cake is golden, so that the shrimp cake is obtained. The shrimp cake prepared by the producing method is golden in appearance, and fresh, tender and slightly crisp in taste, both has the delicate flavors of shrimps, and preserves various beneficial elements such as rich Ca, P, chitin and astaxanthin in shrimp shells, so that the shrimp cake accords with the demands of people on food nutrition, health, taste, and the like.

The invention discloses a beef ball which comprises main materials and auxiliary materials, wherein the main materials comprise the following components in parts by weight: 20-30 parts of beef, 2-4 parts of starch, 4-6 parts of soy isolate protein, 10-12 parts of icy water, 3-5 parts of chicken breast meat and 1-2 parts of egg liquid; the auxiliary materials are added according to the percentage of the weight of the main materials; the auxiliary materials comprise the following components in percentage by weight of the main materials: 0.5-2% of salt, 1-2.5% of sugar, 0.2-0.6% of aginomoto, 1-1.5% of fried shallot, 0.05-0.1% of beef flavor, 2-3% of soybean sauce and 1-2% of lycium barbarum. The beef ball is rich in nutrition and rich in protein, vitamin and microelement; the nutrient components of the livestock and poultry meat complement with one another; the skin is soft, crispy, very chewable, thick in fragrance and fragrant, tender and tasty; due to the adoption of lycium barbarum, the beef ball has the functions of nourishing the kidney and strengthening the essence, nourishing the liver to brighten the eye and moistening lung to arrest cough, and has a good tonifying function for people with blood and qi deficiency, weak constitution, vision diminution, anemia, chronic hepatitis, toxic or metabolism liver diseases and biliary system diseases.

The invention relates to a quick-frozen fried meatball made of chicken meat, chicken cartilage and vegetables and a preparation method thereof. Fresh and comminuted chicken breast, chicken skin, chicken cartilage and diced onion are taken as raw materials which are thickened and bonded by bread flour and starch, and are added with phosphate, a flavoring agent and egg cream to be made into filling, the filling is molded into the meatball which is fried in a fryer with the temperature of 170-180 DEG C till the outer surface is golden brown; the meatball is instantly frozen in an instant freezer with the temperature of below minus 30 DEG C for 45-60 minutes, when the central temperature of the meatball reaches below minus 18 DEG C, the quick-frozen fried meatball of chicken meat, chicken cartilage and vegetables is made. The meatball comprises 35%-45% of the chicken breast, 20%-30% of the chicken skin, 5%-10% of the chicken cartilage, 5%-10% of the diced onion, 2%-5% of the bread flour, 2%-5% of the starch, 0.1%-0.3% of the phosphate, 2%-5% of the egg cream and 1%-4% of the flavoring agent. The meatball has balanced nutrition, golden brown color, is crispy outside and is tender inside, and the meatball has delicate taste, long shelf life and is convenient for being eaten. The preparation method of the meatball is reasonable, feasible and is fit for industrialized production.

The invention provides a chicken meatball containing kudzu-vine root powder; the chicken meatball is composed of the following raw materials by weight parts: 50-70 parts of chicken breast, 20-30 parts of chicken skin, 2-4 parts of kudzu-vine root powder, 40-50 parts of ice water, 2-3 parts of salt, 1.5-2 parts of white granulated sugar, 3-4 parts of water-retaining agents, 8-10 parts of thickening agents and 2-3 parts of flavor enhancer; in the product, the kudzu-vine root powder which has multiple functions and high food therapy value is added, so as to improve the level of the chicken meat products, enrich the nutrition thereof and improve the health-care function.

The invention discloses a formulation for pot chicken special meat paste. The formulation comprises vegetable oil and fat, chicken fat, fresh spice, dry spice, fermented soy sauce, cooking wine, chicken breast, chicken thigh, chicken paste, chicken bone extract, salt, sugar, monosodium glutamate and composite tasty agents. The invention also discloses a production process for producing pot chicken special meat paste through the formulation. According to the invention, the formulation and the process can be used for obtaining the pot chicken special meat paste, so that the flavour blank is filled, the production process is unified and the mouth-feel is consistent, thus enabling the pot chicken eating to be free of geographical limitations.

The invention discloses a preparation method of a composite fish mince product added with low-value shrimp mince. The preparation method comprises the following steps: (1) chopping: firstly chopping 100 parts of half-unfrozen fish mince, 50-100 parts of half-unfrozen low-value shrimp mince and 50-100 parts of refrigerated chicken breast, then adding 0-0.3 part of composite phosphate and 2-3 parts of salt, chopping or mixing and kneading ( adding ice water during chopping or mixing and kneading), thereby forming sticky paste; adding 80-100 parts of auxiliary materials in the paste and chopping again (adding ice water during chopping) to obtain composite paste; (2) seasoning: adding 2-4 parts of seasoners in the composite paste to obtain seasoned composite paste; (3) heat-forming: heating the seasoned composite paste to prepare a heat-formed primary product; and (4) cooling: cooling the heat-formed primary product, thereby obtaining the composite fish mince product.

A method for preparing light type chicken bouillon seasoning belongs to the technical field of seasoning processing, adopts a chicken and chicken bone enzymolysis method and comprises 20-60 parts of chicken enzymolysis hydrolysate subjected to enzymolysis of a water-soluble system, 0.1-0.5 part of protein multi-peptide of chicken skeletons with molecular weight of 1000-5000 Da subjected to enzymolysis of an alcohol-soluble system and other raw materials including 1-8 parts of reducing sugar, 0.5-6 parts of amino acid, 1-3 parts of vitamin B10, 1-8 parts of oxidized chicken oil, 0.1-5 parts of yeast extract, 0.5-1.5 parts of ginger, 0.1-1.0 part of I+G, 0.1-1.0 part of monosodium glutamate and 10-20 parts of salt. The method comprises the steps of washing chicken breast, mincing the chicken breast into meat paste through a meat mincer, adding composite enzyme for hydrolysis after performing homogeneity according to a certain feed liquid ratio, controlling certain hydrolysis degree and performing hydrolysate centrifugal filtration; additionally preparing chicken skeleton protein polypeptide; adding the chicken skeleton protein polypeptide and auxiliary materials in chicken enzymolysis hydrolysate to perform heat reaction so as to obtain the delicious and colorful chicken bouillon seasoning with good flavor.

The invention relates to a preparation technology for beef balls, which is characterized by comprising the following steps: (1) preprocessing: selecting and cleaning fresh rump steak and fresh chicken breast, wherein the weight ratio of the fresh rump steak to the fresh chicken breast is (3:1)-(3:2); (2) curing: curing the obtained beef and chicken in an aqueous solution of prickly ash and nitrite for 1-1.5 h at 0-4 DEG C; (3) meat grinding; (4) chopping and mixing; (5) beef ball shaping: extruding meat paste manually or mechanically into beef balls with diameters of 2-2.5 cm; (6) cooking and cooling; (7) vacuum packing and then sterilizing; (8) fast freezing. The preparation technology provided by the invention can be used for producing beef balls which contain rich nutrient substances, high-quality animal protein, mineral substances, vitamins and various amino acids necessary for human bodies, and the beef balls are convenient, fast, safe and sanitary to eat and are not required to be secondarily processed.

The invention relates to a pet food and a preparation method thereof, particularly relating to a pet food which takes chicken breast and minced fillet as the main raw materials and a preparation method thereof. The pet food comprises the following components based on the weight ratio: 20-30 parts of chicken breast, 70-80 parts of minced fillet, 6.4-8.5 parts of glycerol, 4.5-6.5 parts of isolated soy protein, 2.4-3.5 parts of trehalose and 0.4-1 part of composite phosphate. The manufacture method comprises the following steps: processing the raw materials; chopping; making sausages; baking; steaming and boiling; cooling; probing by metals; sorting; and packaging after checkout. The obtained product has the advantages of high proteins, low fat, balanced nutrition and excellent taste and mouthfeel, can enhance the appetite of pets and is a competitive product in the pet food.

The invention discloses a rattan pepper-flavor quick-frozen chicken breast seasoning formula and a using method thereof. The seasoning formula comprises the following components by weight percent: 10%-30% of water, 1%-3% of isolated soybean protein, 0.5%-3% of starch, 1%-2% of edible salt, 0.5%-1.5% of white granulated sugar, 0.1%-1% of fermented soya bean powder, 0.1%-1% of glucose, 0.1%-1% of sodium glutamate, 0.1%-0.5% of sodium bicarbonate, 0.1%-0.4% of composite phosphate, 0.02%-0.2% of edible essence and 0.02%-3% of spice. The using method is as follows: using the seasoning formula to prepare a quick-frozen chicken breast product with better mouthfeel. By combining the medicated food materials such as rattan pepper, and the like, the chicken breast has refreshing and thick spicy flavor and is free of acor of the chicken breast, so that the meat is improved better on water binding capacity and meat tendering, and therefore, problems that the chicken breast is acerb in aftertaste, hard in meat, and not good in mouthfeel are solved.

The pet animal food using fowl meat as main raw material is made up by using (by weight portion) 100 portions of chicken breast, 0.5-3 portions of sorbitol, 0.2-0.5 portions of red kojie rice, 0.04-0.1 portions of vitamin C, 0.02-0.05 portion of potassium sorbate, 0.005-0.010 portion of sodium saccharin and 0.005-0.015 portion of sodium nitrite through the processes of raw material treatment, mixing materials, controlling water content and removing oil, freezing, slicing, drying and packaging. Said product can be easily adsorbed by pet animal, can strenghen body of pet animal, firm skeleton and teeth of pet animal and can retain normal metabolic function.

The invention discloses a cuttlefish ball and a preparation method thereof. The cuttlefish ball is prepared from the raw materials including minced fillet, chicken breast, cassava modified starch, pork fat, cuttlefish flesh, ice water mixture, table salt, phosphate and other seasonings. The preparation method of the cuttlefish ball comprises the following steps of: washing the chicken breast clean, grinding the chicken breast into meat paste particles, and storing the meat paste particles at temperature of -5 to 0 DEG C; mixing the meat paste particles with the minced fillet, the ice water mixture and the phosphate, then, pulping the mixture, and orderly adding other raw materials during the pulping process to form paste; orderly carrying out standing treatment, molding treatment, secondary boiling treatment and freezing treatment for the formed paste, thereby forming the cuttlefish ball.

The invention belongs to poultry meat food processing technology, and particularly relates to pure chicken powder and a production process thereof. The pure chicken powder is prepared from chicken skeleton, chicken breast and chicken suet in a certain ratio by high-temperature cooking, proportioning, grinding, high-pressure homogenization, sterilization, spray drying, cooling, sieving and packing. The pure chicken powder has thick stewed chicken flavor, and can be used as a raw material for producing seasoning chicken powder, chicken essence, chicken flavor seasoning bags, flavoring essence, instant noodles, puffed food and meat products.

The invention discloses fried chicken. The fried chicken comprises, by weight, 100-130 parts of chicken breast, 60-80 parts of flour, 40-50 parts of soybean powder, 20-30 parts of banana powder, 20-30 parts of haw powder, 80-90 parts of egg, 3-4 parts of acanthopanax senticosus, 4-5 parts of rhodiola rosea, 3-4 parts of pine nut shell, 3-4 parts of wolfberry leaf, 4-5 parts of mulberry, 3-4 parts of corn leaf, 3-4 parts of hawthorne leaf, 110-120 parts of soybean oil, 40-50 parts of white sugar, 30-60 parts of table salt, 50-60 parts of yellow rice wine, 60-70 parts of lemon vinegar and a proper amount of water. The fried chicken is prepared by simple processes and has a fragrant, crisp and tender taste. Through steaming and then frying, the fried chicken has crisp exterior and tender interior. Through use of extract of Chinese herbal medicines such as acanthopanax senticosus, rhodiola rosea and pine nut shell, the fried chicken has effects of resisting fatigue and relieving visual fatigue and is suitable for most people.

The invention discloses a method for making chicken bean curd. The method comprises the following steps of: (1) preparing raw materials of the chicken bean curd in parts by weight: 50-60 parts of chicken breast meat, 4-6 parts of chicken skin, 1-3 parts of isolated soybean protein, 5-8 parts of corn starch, 1-1.5 parts of common salt, 0.01 part of sodium erythorbate, 2-3 parts of white sugar, 0.1part of trimeric sodium phosphate, 4-6 parts of egg white, 0.04-0.06 part of five-spice powder, 0.2-0.3 part of enzymolytic chicken meal, 0.04-0.06 part of ground pepper powder, 0.1 part of carrageenan and 24-28 parts of ice water; (2) sousing the chicken breast meat; (3) chopping, mixing and emulsifying the soused chicken breast meat and chicken skin; and (4) forming, cooking, frying and quicklyfreezing. According to the method for making the chicken bean curd, disclosed by the invention, the taste of the chicken breast meat is full of elasticity, friability and toughness; the gold chicken bean curd comprises more comprehensive animal protein, vegetable protein, fat and carbohydrate, and has more comprehensive nutrition constituents compared with the chicken breast meat.

The invention relates to a frozen juicy meatball and a processing method thereof. The frozen juicy meatball consists of a coating and a stuffing. The coating is made from 0-90% of chicken breast meat, 0-90% of beef, 10-55% of edible starch, 0-50% of ice water, 0-90% of pig neck meat, 0-20% of soybean proteins, 0-3% of table salt and 0-2% of seasonings. The stuffing is made from 0-99% of pig neck meat, 0-99% of thigh meat No.4, 0-99% of marbled mea, 0-2% of seasonings, and 1-30% of carrageenin or gelatin or other natural gum. The frozen juicy meatball is ready to eat or cold-preserved for a long time period. Since the stuffing is stirred at low temperature, the natural gum such as carrageenin is in solid state. After the frozen juicy meatball is heated, the natural gum such as carrageenin turns to molten state and the ice water and the seasoning liquids in the stuffing are mixed together to form broth, so that the frozen juicy meatball is juicy and delicious, and the stuffing is fresh and smooth.

A mini chicken skewer relates to the technical field of foods. The mini chicken skewer comprises, by weight, 90-110 parts of peeled frozen chicken breast meat, 1.5-2.5 parts of refined salt, 1-3 parts of first grade sugar, 1-2 parts of monosodium glutamate (99%), 0.2-0.8 of white pepper powder, 0.1-1 part of garlic powder, 0.1-0.5 parts of chive powder, 0.5-1.5 parts of medium level chili powder, 0.2-0.6 parts of sodium bicarbonate powder, 0.3-0.7 parts of composite phosphate, 0.02-0.09 parts of ethyl maltol, 0.05-0.1 parts of capsanthin, 40 -50 parts of ice water and 4-6 parts of corn starch. A making method of the mini chicken skewer has the advantages of simplicity and easily available raw materials; and the mini chicken skewer made in the invention has the advantages of appetizing outside and tender inside, tender meat, moderate salt, abundant nutrition, rich and mellow flavor, and is suitable for various populations to eat.

The invention relates to a medicated chicken meatball and a preparation method thereof. The medicated chicken meatball is processed and made according to the following raw materials in parts and mix proportion by weight: 50-70 parts of chicken breast meat, 20-30 parts of chicken skin, 5-10 parts of yam flour, 5-10 parts of hawthorn powder, 60-80 parts of starch, 3-6 parts of salt, 1.5-3 parts of white sugar, 0.1-0.3 part of monosodium glutamate, 1-1.5 parts of phosphate, 0.04-0.1 part of carrageeenen, 0.01-0.04 part of ball gelatin, 0.2-0.4 part of shallot powder, 0.1-0.2 part of ginger powder, 1-3 parts of soy sauce, 100-120 parts of ice water and 1-3 parts of sesame oil. Since the food materials of hawthorn and yam which belong to the homology of medicine and food contained in the product, lipid dissolution, blood-lipid lowering, blood vessel extension, blood pressure lowering, suppression of blood-glucose elevation after meal and promotion of gastric and intestinal digestion can be effectively realized, and the efficacies of invigorating the spleen and nourishing the stomach are provided. The nutritional ingredients of the product is guaranteed to the maximum extent due to the adoption of the cooking approaches of steaming and boiling, and the product has the characteristics of unique mouthfeel, simpleness in processing, convenience for eating, nutrition, wholesomeness and the like, thereby being convenient for industrialized production and popularization.

The present invention discloses a low-fat chicken fermented sausage and a preparation method thereof, and belongs to the technical field of deep processing of agricultural products. The low-fat chicken fermented sausage comprises the following components by mass: 100 parts of chicken breast, 12-14 parts of corn oil, 9-12 parts of inulin, 1.2-1.4 parts of soy protein isolate, 0.5-0.7 part of sucrose, 3.5-4 parts of salt, 0.01 part of butyl hydroxyanisole, 0.02 part of sodium nitrite, 0.04 part of sodium nitrate, 0.007 part of gallic acid, 0.03 part of pepper powder, 9.5-10.5 parts of water, 0.001-0.004 part of probiotics and 0.035-0.038 part of leaven. According to the low-fat fermented sausage, chicken is inoculated with lactic acid bacteria so as to prepare a fermented meat product, so that the color of the product is improved, the digestibility and net utilization rate of proteins are increased, the safety of the product are improved, the shelf life of the product is prolonged, and a unique flavor is provided to the product.

The invention relates to flavored ham sausage and a preparation method thereof. The flavored ham sausage is prepared from main materials and auxiliary materials. The main materials comprise 50 to 100 kilograms of skin-removed chicken breast meat, 50 to 100 kilograms of lean pork and 10 to 20 kilograms of chicken skin; and the auxiliary materials comprise 50 to 100 grams of mint powder. Preferably, the main materials also comprise 10 to 30 kilograms of balsam pear; and the auxiliary materials also comprise 20 to 25 kilograms of corn starch and 4.8 to 5.3 kilograms of isolated soybean protein. According to the innovated flavored ham sausage prepared by the method, the ham sausage is fragrant and pleasant and has the effects of refreshing and restoring consciousness due to the mint powder; and the balsam pear comprises various nutrient substances, is accepted by vast number of customers and has the effects of relieving summer heat and cooling in summer, so the ham sausage caters for the requirements of the market on nutrition, health and unique flavor and has wide market prospect.

The invention relates to a manufacturing process of Muslim mutton balls. The manufacturing process is characterized by comprising the following steps of: (1) pre-treating: selecting fresh mutton hindquarter and fresh chicken breast meat according to the weight ratio in a range of 3: 1 to 3: 2, and then washing; (2) pickling: pickling the obtained mutton and chicken in a water solution of pepper and nitrite at 0-4 DEG C for 1-1.5 hours; (3) mincing; (4) chopping and mixing; (5) sizing the balls: extruding minced meat into the balls with the diameter of 2-2.5 cm by using manpower or a machine; (6) cooking and cooling; (7) packaging in vacuum and sterilizing; and (8) quickly freezing. The manufacturing process disclosed by the invention can be used for producing the Muslim mutton balls; and the Muslim mutton ball has abundant nutrition substances and is be rich in high-quality animal proteins, minerals, vitamins and various amino acids which are necessary to a human body. The Muslim mutton ball is convenient to eat, fast and convenient, and safe and sanitary, and does not need to be machined again.