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Tender chicken breast and method for producing same

A production method and technology of chicken cutlets, which are applied in the field of food processing, can solve the problems of long processing time and complicated tender chicken cutlet technology, and achieve the effects of low cost, good taste and simple production process

Inactive Publication Date: 2011-07-27
吴玉华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Due to the complicated process of making tender chicken chops, the processing time is too long, and the purpose of eating at any time cannot be achieved, especially the purpose of ordering at any time in hotels and restaurants, and must be booked in advance, which makes people discourage

Method used

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Experimental program
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specific Embodiment approach

[0019] A tender chicken chop and its production method, characterized in that: the tender chicken chop mainly includes the following main ingredients and auxiliary materials, wherein:

[0020] Main ingredients: chicken breast 100000g;

[0021] Accessories: refined salt 900g, glucose 350g, ice water 30000g, monosodium glutamate 300g, denatured tapioca starch 1000g, ginger juice 1000g, white pepper powder 80g, garlic powder 80g, soybean protein isolate 900g, tripolyphosphate 200g;

[0022] Here's how to make the Tender Chicken Steak:

[0023] 1. Marinate 900g of refined salt into 100,000g of chicken breast, tumble and knead for 5 minutes, and then place it for 10 minutes; the standard control point for this step: first use dry ice to cool down the tumbler and frost it, then pour off the remaining water and leave a little ice water, put Pour in the chicken breast, add dry salt, stir and knead, and control the temperature of the meat at 0-4 degrees Celsius;

[0024] 2. Put in 35...

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PUM

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Abstract

The invention discloses a tender chicken breast and a method for producing the tender chicken breast. The tender chicken breast mainly comprises major ingredients and auxiliary ingredients by weight as follows: the main ingredients include 100,000g of chicken breast, and the auxiliary ingredients include 900g of refined salt, 350g of grape sugar, 30,000g of iced water, 300g of aginomoto, 1,000g of modified cassava starch, 1,000g of ginger juice, 80g of white pepper powder, 80g of garlic powder, 900g of isolated soy protein, and 200g of tripolyphosphate. The tender chicken breast and the method for producing the tender chicken breast are simple in process and convenient to produce and have better taste and mouthfeeling.

Description

technical field [0001] The invention relates to the field of food processing methods, in particular to a tender chicken chop and a preparation method thereof. Background technique [0002] The traditional way to make chicken breast is to marinate it with meat tenderizer powder seasoning for an hour, then coat it (a thicker flour starch water), then roll it in breadcrumbs, and finally fry it. [0003] Traditional chicken breast meat has hard meat, thick fibers, and a bad taste. It is not suitable for hamburger chicken steaks and the like. It is generally used to make Kung Pao fried chicken or processed into chicken balls. [0004] Chicken breast meat is currently cheap and has a large inventory in chicken processing plants. The unit price of chicken breast meat is more than 4 yuan per kilogram lower than the unit price of chicken leg meat. [0005] Because the tender chicken chops are made with complicated techniques and the processing time is too long, it cannot be eaten at...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L13/50
Inventor 吴玉华
Owner 吴玉华
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