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A kind of microwave puffed chicken skin food and preparation method thereof

A technology of microwave puffing and chicken skin, applied in the field of food processing, to achieve the effects of saving production costs, enhancing collagen activity, and requiring less processing equipment

Inactive Publication Date: 2014-10-08
四川省石棉县田湾河野生资源开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And whether microwave puffing process can be used to prepare puffed chicken skin for chicken skin, and how to prepare it, there is no report yet

Method used

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  • A kind of microwave puffed chicken skin food and preparation method thereof
  • A kind of microwave puffed chicken skin food and preparation method thereof

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preparation example Construction

[0025] The preparation method of the above-mentioned microwave puffed chicken skin food specifically comprises the following steps:

[0026] (1) Pretreatment: select the whole chicken skin, clean it, trim the appearance of the chicken skin, and cut the chicken skin into 2.5cm×4cm blocks.

[0027] (2) Seasoning: Stir and mix sesame oil, rice wine cooking wine, salt, white sugar and chicken skin according to the recipe, and let it stand for 1.5 to 2.5 hours. Preferably, the standing time is 2 hours.

[0028] (3) Pre-drying: put the seasoned chicken skin in an oven to dry at 60-70°C until the water content is 25%-35%. Preferably, the drying temperature is 65°C.

[0029] (4) Microwave puffing: put the pre-dried chicken skin into a microwave heater for puffing treatment, the microwave power is 600W-700W, and the microwave treatment time is 75s-100s. Preferably, the microwave power is 650W, and the microwave treatment time is 90s.

[0030] (5) Packing: Packed in aluminum foil co...

Embodiment 1

[0057] Recipe: Chicken skin 1kg, sesame oil 60g, cooking wine 30g, salt 20g, white sugar 8g.

[0058] Production process:

[0059] (1) Raw material pretreatment: choose to remove the complete chicken skin near the neck and buttocks of the chicken, soak and clean it repeatedly with clean water. Trim the appearance of the chicken skin and cut it into 2.5cm×4cm pieces.

[0060] (2) Seasoning: Mix sesame oil, cooking wine, salt and white sugar with chicken skin according to the recipe, and let it stand for 2 hours.

[0061] (3) Pre-drying: put the seasoned chicken skin in an oven to dry at 65°C until the moisture content is 25%.

[0062] (4) Microwave puffing: Put the pre-dried chicken skin into a microwave heater.

[0063] The puffing treatment was carried out in the medium, and the treatment conditions were as follows: microwave power 650W, microwave time 85s.

[0064] (5) Packing: Packed in aluminum foil composite bag, heat sealed.

Embodiment 2

[0066] Recipe: Chicken skin 1kg, sesame oil 50g, cooking wine 30g, salt 20g, white sugar 10g.

[0067] Production process:

[0068] (1) Raw material pretreatment: choose to remove the complete chicken skin near the neck and buttocks of the chicken, soak and clean it repeatedly with clean water. Trim the appearance of the chicken skin and cut it into 2.5cm×4cm pieces.

[0069] (2) Seasoning: Mix sesame oil, cooking wine, salt and white sugar with chicken skin according to the recipe, and let it stand for 2 hours.

[0070] (3) Pre-drying: put the seasoned chicken skin in an oven for drying at a temperature of 65°C until the moisture content is 27%.

[0071] (4) Microwave puffing: put the pre-dried chicken skin into a microwave heater for puffing treatment, the processing conditions are microwave power 650W, microwave time 90s.

[0072] (5) Packing: Packed in aluminum foil composite bag, heat sealed.

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Abstract

The invention relates to the field of food processing, and in particular relates to a microwave-puffed chicken skin food and a preparing method thereof. The microwave-puffed chicken skin food comprises the following raw materials in parts by weight according to a formula: 100 parts of chicken skin, 3-8 parts of sesame oil, 2-4 parts of yellow wine, 1-3 parts of edible salt and 0.5-2 parts of white sugar. The invention also provides a method for preparing the microwave-puffed chicken skin food. The method comprises the following steps of: pretreating the raw materials; stirring the pretreated raw materials; pre-drying the stirred raw materials; puffing the pre-dried raw materials by microwaves; and packaging. A new concept is supplied for variety and industrialization of the conventional meat product production technology in China.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a microwave puffed chicken skin food and a preparation method thereof. Background technique [0002] Chicken skin contains a lot of collagen, which has a certain beauty effect. At the same time, chicken skin contains a lot of lipids and has a good flavor, especially after heat processing, the fragrance is more intense. However, after the chicken skin is processed by common methods such as frying and grilling, substances such as benzopyrene and acrylamide are produced, which increases the possibility of cancer-causing chicken skin. This area needs to develop new healthy and safe chicken skin snack food at present. [0003] Puffed food is a new type of food that developed rapidly in my country in the late 1960s. Because of its porous and puffy texture, crispy taste, easy to digest and absorb, and because of its convenient processing, high degree of automation, relatively stable qual...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/312A23L1/314A23L1/315A23L13/20A23L13/40A23L13/50
Inventor 黄德刚
Owner 四川省石棉县田湾河野生资源开发有限公司
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