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Preparation method of delicious and crisp dried chicken breasts

A production method and technology for chicken breast, which are applied in the field of food processing, can solve the problems of single processed chicken products, inconvenience to carry, and are too greasy, and achieve the effects of enriching nutrition, good elasticity and enhancing umami taste.

Inactive Publication Date: 2013-09-11
浦北县广源食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

my country is a big chicken-producing country with nearly hundreds of millions of chickens slaughtered annually. However, my country’s chicken processing products are relatively single, mainly roasted, stewed, and grilled. The products have shortcomings such as thin taste, too greasy, and inconvenient to carry, which cannot meet the needs of customers. People's demand for natural flavor needs to be further improved and perfected

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of preparation method of garlic-flavored duck meat, its steps are as follows:

[0017] (1) Peel the skin and fat of the fresh chicken breast, remove the bones, trim it into shape, and mince the chicken skin through the 2mm sieve plate holes for later use;

[0018] (2) Cut the rested chicken breast into 3mm thick slices with a slicer;

[0019] (3) Take 8 parts by weight of ground chicken skin, 4 parts by weight of salt, 3 parts by weight of five-spice powder, 7 parts by weight of ginger powder, 5 parts by weight of green onion powder, 1 part by weight of monosodium glutamate, 5 parts by weight of soy sauce, and 11 parts by weight of white sugar part, 3 parts by weight of tangerine peel sauce, 7 parts by weight of egg white, and 5 parts by weight of chili powder, mix well and make auxiliary materials for subsequent use;

[0020] (4) According to the proportion of 18% of the weight of the meat slices, put the auxiliary materials and the meat slices into the tumbler...

Embodiment 2

[0024] (1) Peel the skin and fat from the fresh chicken breast, remove the bones, trim it into shape, mince the chicken skin and pass it through the 1mm sieve plate hole for later use;

[0025] (2) Cut the rested chicken breast into 2mm thick slices with a slicer;

[0026] (3) Take 7 parts by weight of ground chicken skin, 3 parts by weight of salt, 3 parts by weight of five-spice powder, 6 parts by weight of ginger powder, 5 parts by weight of onion powder, 1 part by weight of monosodium glutamate, 5 parts by weight of soy sauce, and 10 parts by weight of white sugar part, 3 parts by weight of tangerine peel sauce, 8 parts by weight of egg white, and 4 parts by weight of chili powder, mix well and make auxiliary materials for subsequent use;

[0027] (4) According to the proportion of 16% of the weight of the meat slices, put the auxiliary materials and the meat slices into the tumbler for 50 minutes, and the vacuum degree is 0.08Mpa;

[0028] (5) Put the rolled and kneaded ...

Embodiment 3

[0031] (1) Peel the skin and fat of the fresh chicken breast, remove the bones, trim it into shape, and mince the chicken skin through the holes of a 3mm sieve plate for later use;

[0032] (2) Cut the rested chicken breast into 4mm thick slices with a slicer;

[0033] (3) Take 9 parts by weight of ground chicken skin, 5 parts by weight of salt, 4 parts by weight of five-spice powder, 9 parts by weight of ginger powder, 5 parts by weight of green onion powder, 2 parts by weight of monosodium glutamate, 7 parts by weight of soy sauce, and 13 parts by weight of white sugar part, 4 parts by weight of tangerine peel sauce, 8 parts by weight of egg white, and 5 parts by weight of chili powder, mix well and make auxiliary materials for subsequent use;

[0034] (4) According to the proportion of 18% of the weight of the meat slices, put the auxiliary materials and the meat slices into the tumbler for 80 minutes, and the vacuum degree is 0.1Mpa;

[0035] (5) Put the rolled and kneade...

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PUM

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Abstract

The invention discloses a preparation method of delicious and crisp dried chicken breasts. The preparation method comprises the following steps of: removing the skin and the fat of fresh chicken breasts, removing bones, shaping, mincing the chicken skin for later use, slicing the shaped chicken breasts by a slicer, evenly stirring the minced chicken skin and all raw materials to prepare auxiliary materials for later use, tumbling the auxiliary materials accounting for 15%-20% of the sliced chicken in weight and the sliced chicken in a vacuum tumbling machine, refrigerating and quickly freezing the tumbled materials and chicken in a mould, slicing the frozen product into sliced chicken by a freezing microtome, and baking the sliced chicken in a far infrared chicken breast baking machine. The dried chicken breasts prepared by the preparation method disclosed by the invention are aromatic in flavor, abundant in nutrition and good in elasticity, and serve as an indispensable food in human life.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing crispy chicken jerky. Background technique [0002] With the improvement of people's living standards, chicken has become an indispensable delicacy in people's life. Chicken has high protein content, many amino acid types, and high digestibility. It is easy to be absorbed and utilized by the human body. effect. Chicken contains phospholipids that play an important role in human growth and development, and is one of the important sources of fat and phospholipids in Chinese dietary structure. Chicken has a good dietary effect on malnutrition, chills, fatigue and other diseases. Traditional Chinese medicine believes that chicken has the effects of warming the middle and replenishing qi, replenishing deficiency and filling essence, strengthening the spleen and stomach, activating blood vessels, and strengthening bones and muscles. my country is a bi...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L13/50A23L13/40A23L13/70
Inventor 米光用
Owner 浦北县广源食品有限责任公司
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