The invention discloses a
processing technology of
chicken breast meat with fresh and tender shredded meat
fiber. The
processing technology comprises the following steps of (1) selecting
chicken breast meat without
skin as a main material for standby application, wherein
fascia at the top of a thick end is removed, the
fat content is smaller than or equal to 4%, and the product temperature is 1-4 DEG C; (2) performing single-sided tenderization once on the processed
chicken breast meat by using a tenderization
machine; (3) putting the tenderized chicken breast meat in a pulping
machine for pulping the tenderized chicken breast meat by using the pulping
machine; (4) putting fibrous chicken breast shreds in rolling and kneading liquid, and performing high-speed and uniform stirring with a vacuum rolling and kneading machine so as to obtain stirred chicken breast meat shreds; (5) allowing the stirred chicken breast meat shreds to stand for
pickling for 5-9 hours under the temperature of 0-7 DEG C, and performing deep-frying for shaping; (6) quick-freezing the shaped chicken breast meat shreds, wherein the C.T. of single frozen products is lower than or equal to minus 17 DEG C; and (7) performing packaging and warehousing. The
processing technology disclosed by the invention has the positive effects that shredded
meat fibers are fully reserved, through tenderization and pulping, the shredded
meat fibers are separated from the
raw material meat namely the chicken breast meat, through rolling, kneading and
pickling, the quality of the meat is improved, and the meat is tasteful; therefore, the
product value is greatly increased, and the product authenticity is greatly improved.