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Preparation method of gizzard chicken rolls

A production method and chicken gizzard technology are applied in the field of meat products, which can solve the problems of single type of mutton roll products and cannot satisfy modern people, etc., and achieve the effects of convenient cooking and cost reduction.

Inactive Publication Date: 2013-11-27
河南省淇县永达食业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But beef rolls and mutton rolls have a single product category, which cannot meet the needs of modern people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] The method of making chicken gizzard rolls, its steps are as follows:

[0014] (1) The raw materials of chicken gizzard rolls were prepared according to the following parts by weight: chicken gizzard 100 kg, chicken 100 kg, salt 1.0 kg, gluconic acid-δ-lactone 0.2 kg, sodium iso-Vc 0.2 kg, sugar 1 kg, water 10 kg, 0.5 kg of moisture retaining agent; trim off the yellow skin on the inside of the gizzard and the fascia on the outside, wash it twice with ice water; remove the soft and hard bones of the chicken;

[0015] (2) Mix the raw materials of chicken gizzard rolls and knead them. The temperature is 0-4°C and the vacuum degree is ≥0.08MPa. Carry out, tumble and knead for 200 minutes;

[0016] (3) Filling: Filling with a vacuum filling machine, the packaging material is a PE cylindrical film, the vacuum degree is ≥0.08MPa during filling, and the two ends of the cylindrical film are sealed tightly with a punching machine after filling;

[0017] (4) Marinate for 12 hou...

Embodiment 2

[0020] The method of making chicken gizzard rolls, its steps are as follows:

[0021] (1) The raw materials of chicken gizzard rolls were prepared according to the following parts by weight: chicken gizzard 30 kg, chicken 10 kg, salt 0.5 kg, gluconic acid-δ-lactone 0.1 kg, sodium iso-Vc 0.1 kg, sugar 1 kg, water 10 kg, 0.5 kg of water retaining agent; remove the yellow skin inside the chicken gizzard and the fascia outside, wash it twice with ice water; remove the soft and hard bones of the chicken;

[0022] (2) Mix the raw materials of chicken gizzard rolls and knead them. The temperature of tumbling is 0-4℃, the degree of vacuum is ≥0.08MPa. The way of tumbling is 15 minutes of forward rotation, 15 minutes of reverse rotation, and then standing for 10 minutes. Carry out, tumble and knead for 200 minutes;

[0023] (3) Filling: Filling with a vacuum filling machine, the packaging material is a PE cylindrical film, the vacuum degree is ≥0.08MPa during filling, and the two ends...

Embodiment 3

[0027] The method of making chicken gizzard rolls, its steps are as follows:

[0028] (1) The raw materials of chicken gizzard rolls were prepared according to the following parts by weight: chicken gizzard 50 kg, chicken 40 kg, salt 0.8 kg, gluconic acid-δ-lactone 0.1 kg, iso-Vc sodium 0.2 kg, sugar 0.8 kg, water 7 kg, 0.4 kg of moisture retaining agent; trim off the yellow skin inside the gizzard and the fascia outside, wash it twice with ice water; remove the soft and hard bones of the chicken;

[0029] (2) Mix the raw materials of chicken gizzard rolls and knead them. The temperature of tumbling is 0-4℃, the degree of vacuum is ≥0.08MPa. The way of tumbling is 15 minutes of forward rotation, 15 minutes of reverse rotation, and then standing for 10 minutes. Carry out, tumble and knead for 200 minutes;

[0030] (3) Filling: Filling with a vacuum filling machine, the packaging material is a PE cylindrical film, the vacuum degree is ≥0.08MPa during filling, and the two ends o...

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PUM

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Abstract

The invention discloses a preparation method of gizzard chicken rolls. The preparation method of gizzard chicken rolls comprises the following steps: (1) preparing raw materials of gizzard chicken rolls in parts by weight; (2) mixing the raw materials of the gizzard chicken rolls, rolling and rubbing; (3) filling; (4) pickling at the environment temperature of 0-4 DEG C for 12 hours, freezing rapidly at the environment of minus 30 DEG C to the core temperature less than or equal to minus 18 DEG C, and then carrying out negative catalysis for 1 hour under the condition of environment temperature of 0-4 DEG C; and (5) flaking by adopting a flaking machine at the flaking environment temperature of being less than or equal to 0 DEG C with the flaking thickness of 0.6-2mm, and preparing the gizzard chicken rolls. The preparation method of the gizzard chicken rolls provided by the invention has the beneficial effects that gizzard chicken roll products with the thickness of 0.6-2mm are formed through rolling, rubbing, filling, pickling, freezing rapidly, negative catalysis and flaking by taking the mixture of gizzard and chicken as raw materials, not only are rinsing and cooking of hotpot convenient, but also the crisp mouthfeel of gizzards is kept fully; characteristics of raw materials of gizzards and chicken are fully used; the cost of the gizzard products is lowered.

Description

technical field [0001] The invention relates to a meat product, in particular to a hot pot chicken gizzard roll and a preparation method thereof. technical background [0002] Chicken gizzard is a kind of chicken raw material with high nutritional value, and has a very unique crisp taste. Compared with chicken raw materials, the raw material price of chicken gizzards is much higher; due to the very irregular shape and hard texture of chicken gizzards, the operability of processing chicken gizzards is limited to a certain extent, so the processability of chicken gizzards Edible method also therefore has bigger limitation. [0003] In recent years, hot pot has become a very popular way of dining for the general public; in hot pot recipes, the meat rolls are mostly mutton and beef; and the slicing machine for processing mutton is not only very convenient for processing beef and mutton, but also The finished meat roll is very convenient to cook and eat. But beef rolls and mut...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/10A23L1/00A23L5/00
Inventor 王宇栋马道林马晓宁
Owner 河南省淇县永达食业有限公司
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