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Preparation method of chicken retort pouch and product thereof

A technology of soft canned chicken and chicken, which is applied in the field of preparation of soft canned chicken, can solve the problems of poor taste and low yield of soft canned chicken, and achieve the effects of shortening marinating time, improving texture and shortening marinating time

Inactive Publication Date: 2013-03-27
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of this, one of the purposes of the present invention is to provide a method for preparing soft canned chicken, which solves the technical problems of poor taste and low yield of soft canned chicken in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method for soft canned chicken, comprising the steps of:

[0026] a. Take 200g fresh chicken, cut into diced meat of 2.5cm×2.5cm×1.5cm to get diced chicken, set aside;

[0027] b. Add 8g of salt, 4g of sucrose and 0.6-1g of transglutaminase to the diced chicken obtained in step a, mix well, and then marinate in ultrasonic for 3 hours at 0~4°C. The frequency of ultrasonic treatment is 40kHz, and the output power For 400W, you have to marinate chicken;

[0028] c. Pour the marinated chicken obtained in step b into water at 100° C. for precooking for 5 minutes, and keep stirring, then fry in vegetable oil at a temperature of 165° C. for 6 minutes to obtain fried chicken;

[0029] d. add chili oil equivalent to 20% fried chicken weight, 5% ginger and scallion oil, 15% prickly ash oil, 5% white sugar and 0.1% ethyl maltol to step c gained fried chicken, at 20 Mix for 2 minutes under the condition of rev / min;

[0030] E. the chicken obtained in step d is pack...

Embodiment 2

[0038] A preparation method for soft canned chicken, comprising the steps of:

[0039] a. Take 200g fresh chicken, cut into diced meat of 2.5cm×2.5cm×1.5cm to get diced chicken, set aside;

[0040] b. Add 8g of salt, 4g of sucrose and 0.6-1g of transglutaminase to the diced chicken obtained in step a, mix well, and then marinate in ultrasonic for 3.5 hours under the condition of 0~4℃, the frequency of ultrasonic treatment is 40kHz, and the output power 500W marinated chicken;

[0041] c. Pour the marinated chicken obtained in step b into water at 100° C. for precooking for 5 minutes, and keep stirring, then fry in vegetable oil at a temperature of 160° C. for 7 minutes to obtain fried chicken;

[0042] d. add chili oil equivalent to 20% fried chicken weight, 5% ginger and scallion oil, 15% prickly ash oil, 5% white sugar and 0.1% ethyl maltol to step c gained fried chicken, at 20 Mix for 2 minutes under the condition of rev / min;

[0043] e. the chicken obtained in step d is...

Embodiment 3

[0051] A preparation method for soft canned chicken, comprising the steps of:

[0052] a. Take 200g fresh chicken, cut into diced meat of 2.5cm×2.5cm×1.5cm to get diced chicken, set aside;

[0053] b. Add 8g of salt, 4g of sucrose and 0.6-1g of transglutaminase to the diced chicken obtained in step a, mix well, and then marinate in ultrasonic for 4 hours under the condition of 0~4℃, the frequency of ultrasonic treatment is 40kHz, and the output power For 500W, you have to marinate chicken;

[0054]c. Pour the marinated chicken obtained in step b into water at 100° C. for precooking for 5 minutes, and stir continuously, then fry in vegetable oil at a temperature of 150° C. for 8 minutes to obtain fried chicken;

[0055] d. add chili oil equivalent to 20% fried chicken weight, 5% ginger and scallion oil, 15% prickly ash oil, 5% white sugar and 0.1% ethyl maltol to step c gained fried chicken, at 20 Mix for 2 minutes under the condition of rev / min;

[0056] e. the chicken obta...

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Abstract

The invention discloses a preparation method of a chicken retort pouch, which comprises the following steps: dicing fresh chicken, adding table salt, cane sugar, and glutamine transaminase, well mixing, performing ultrasonic salting, preboiling the salted chicken, frying the chicken to obtain fried chicken; then adding capsicol, ginger scallion oil, Chinese prickly ash oil, white sugar, and ethyl maltol into the fried chicken, stirring and well mixing; finally performing vacuum packaging, and sterilization to obtain the chicken retort pouch. The method for preparing the chicken retort pouch disclosed by the invention is short in process time, improves chicken texture by the crosslinking effect between glutamine transaminase and protein, improves the chewiness of the product, and increases the product yield.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing chicken soft cans, and also to products prepared by the method. Background technique [0002] Soft cans are a kind of canned food that uses soft materials as packaging containers. Soft cans are popular among consumers because they are durable in storage, easy to carry, and convenient to eat. In recent years, most of the canned chicken products on the market are soft cans. High-temperature sterilization is required in the production process of canned chicken. High-temperature sterilization will not only make the chicken meat too soft and rotten, but also the moisture in the meat will easily seep out, resulting in product The mouthfeel is poor, yield rate is low. [0003] Therefore, be badly in need of a kind of preparation method of soft canned chicken, the prepared chicken canned mouthfeel is good, and yield rate is high. Contents of the invention [0004...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L13/50A23L13/40A23L13/70
Inventor 尚永彪夏杨毅张宇昊李洪军管俊峰
Owner SOUTHWEST UNIVERSITY
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