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Western-style chicken granule preparation method

A chicken nugget, Western-style technology, applied in the field of Western-style chicken nugget [dry] preparation, can solve the problem of single variety, etc., achieve the effects of convenient eating, easy portability, and improved production capacity

Inactive Publication Date: 2014-06-04
贾涛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, domestic chicken diced [dried] products mainly include chicken floss and chicken jerky, etc. Most of them are made by dividing, marinating, boiling, drying or baking the chicken using traditional processing techniques, and the varieties are relatively single.

Method used

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  • Western-style chicken granule preparation method
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] ①Production process:

[0038] see attached figure 1 Western style chicken nugget production process.

[0039] ② Formula:

[0040] Skinless chicken breast 100, salt 2.2, sugar 1.8, soybean protein 1, starch 2, sodium tripolyphosphate 0.2, sodium iso-Vc 0.1, monosodium glutamate 0.2, sodium nitrite 0.01, nisin 0.05, white pepper juice 0.02, Chinese prickly ash juice 0.06, cinnamon juice 0.01, clove juice 0.1, water 20%

[0041] ③Operation points:

[0042] Raw material arrangement: Wash and drain the chicken breasts; weigh them.

[0043] Salt water preparation: prepare salt water according to 20% of chicken breast weight, weigh 20% of water and slowly add salt, sugar, starch, soybean protein, phosphate, monosodium glutamate, nisin, sodium nitrite under the condition of constant stirring and spices, stir well and let stand for 1 hour;

[0044] Saline injection: use a saline syringe to inject 20% of the prepared saline into the chicken breast;

[0045] Low-tempera...

Embodiment 2

[0056] ①Production process:

[0057] see attached figure 1 Western style chicken nugget production process.

[0058] ② Formula:

[0059] Skinless chicken breast 100, salt 2.2, sugar 1.8, soybean protein 1, starch 2, sodium tripolyphosphate 0.2, sodium iso-Vc 0.1, monosodium glutamate 0.2, sodium nitrite 0.008, nisin 0.05, white pepper juice 0.02, Chinese prickly ash Juice 0.06, cinnamon juice 0.01, spicy juice 0.1, water 20%

[0060] ③Operation points:

[0061] Raw material arrangement: Wash and drain the chicken breasts; weigh them.

[0062] Salt water preparation: prepare salt water according to 20% of chicken breast weight, weigh 20% of water and slowly add salt, sugar, starch, soybean protein, phosphate, monosodium glutamate, nisin, sodium nitrite under the condition of constant stirring and spices, stir well and let stand for 1 hour;

[0063] Saline injection: use a saline syringe to inject 20% of the prepared saline into the chicken breast;

[0064] Low-temper...

Embodiment 3

[0075] ①Production process:

[0076] see attached figure 1 Western style chicken nugget production process.

[0077] ② Formula:

[0078] Skinless chicken breast 100, salt 2.2, sugar 1.8, soybean protein 1, starch 2, sodium tripolyphosphate 0.2, sodium iso-Vc 0.1, monosodium glutamate 0.2, sodium nitrite 0.008, nisin 0.05, white pepper juice 0.02, Chinese prickly ash Juice 0.06, cinnamon juice 0.01, cumin juice 0.1, water 20%

[0079] ③Operation points:

[0080] Raw material arrangement: Wash and drain the chicken breasts; weigh them.

[0081] Salt water preparation: prepare salt water according to 20% of chicken breast weight, weigh 20% of water and slowly add salt, sugar, starch, soybean protein, phosphate, monosodium glutamate, nisin, sodium nitrite under the condition of constant stirring and spices, stir well and let stand for 1 hour;

[0082] Saline injection: use a saline syringe to inject 20% of the prepared saline into the chicken breast;

[0083] Low-temper...

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Abstract

The present invention discloses western-style chicken granules and a preparation method thereof. According to the western-style chicken granules, chick breast meat of slaughtered and qualified chicken being subjected to chicken feather and internal organ removing is adopted as a raw material, wherein the chick breast meat is subjected to cutting and peeling; and a western-style meat product processing technology and equipment are adopted, and salt water preparation, salt water injection, low temperature kneading massage, pre-baking, pelletizing and material mixing, high temperature baking, cooling, vacuum packaging, double sterilization and cooling are performed to prepare the product. According to the present invention, the product maintains the traditional Chinese-style meat granule flavor, and the products with a variety of different flavors can be produced; the production cycle is shortened, the production capacity is increased, the product yield can be increased by more than 20% compared with the yield of the traditional process, and the storage period is long, wherein the storage period can be 6 months at a room temperature; and the product has characteristics of rich nutrition, vacuum packaging, easy carrying and easy eating, is suitable for catering and tourism, and is a novel chicken product of the Chinese-style product processed with the Western-style process.

Description

1. Technical field: [0001] The invention belongs to the field of food and its processing, in particular to a method for preparing western-style chicken nuggets [dry]. 2. Background technology [0002] Chicken breast is rich in high-quality protein, easy to digest and absorb, and is a high-quality food processing raw material [Table 1]. The dry product made by dehydrating chicken has the characteristics of delicious taste, easy to carry and store, high protein content and rich nutrition. It is a promising convenient and high-quality food. At present, domestic chicken diced [dry] products mainly include chicken floss and chicken jerky and other varieties, most of which are made by dividing, marinating, boiling, drying or baking chicken by traditional processing techniques, and the varieties are relatively single. Traditional Chinese dried meat products also include beef granules [dry], pork dices [dry] and other varieties. In comparison, the protein content of chicken is high...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/318A23L1/311A23L13/50A23L13/10A23L13/70
CPCA23L13/428A23L13/50A23L13/70Y02A40/90
Inventor 贾涛
Owner 贾涛
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