Rattan pepper-flavor quick-frozen chicken breast seasoning formula and using method thereof

Abstract

The invention discloses a rattan pepper-flavor quick-frozen chicken breast seasoning formula and a using method thereof. The seasoning formula comprises the following components by weight percent: 10%-30% of water, 1%-3% of isolated soybean protein, 0.5%-3% of starch, 1%-2% of edible salt, 0.5%-1.5% of white granulated sugar, 0.1%-1% of fermented soya bean powder, 0.1%-1% of glucose, 0.1%-1% of sodium glutamate, 0.1%-0.5% of sodium bicarbonate, 0.1%-0.4% of composite phosphate, 0.02%-0.2% of edible essence and 0.02%-3% of spice. The using method is as follows: using the seasoning formula to prepare a quick-frozen chicken breast product with better mouthfeel. By combining the medicated food materials such as rattan pepper, and the like, the chicken breast has refreshing and thick spicy flavor and is free of acor of the chicken breast, so that the meat is improved better on water binding capacity and meat tendering, and therefore, problems that the chicken breast is acerb in aftertaste, hard in meat, and not good in mouthfeel are solved.

Description

[0001] technical field [0002] The invention relates to a formula and a preparation method of a quick-frozen conditioned food, in particular to a quick-frozen chicken breast seasoning formula with rattan pepper flavor and a use method thereof. Background technique [0003] Chicken breast meat is rich in nutrients, and its protein content is very high. Every 100g chicken breast meat contains 19.4g of protein. The fat content is very low, which is equivalent to that of aquatic shrimp and crab. Every 100g of chicken breast contains 5g of fat. In addition, the content of phospholipids in chicken breast meat is relatively high, with 214 mg of phospholipids per 100 g of meat. Phospholipids are one of the important sources of human growth and development. Therefore, chicken breast meat has better nutritional value. [0004] However, due to the relatively poor palatability of chicken breast meat, its meat texture becomes woody and hard after being cooked, and the aftertaste is sli...

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved by the present invention is to overcome the defects of the prior art, to provide a quick-frozen chicken breast seasoning formula with rattan pepper flavor and its use method, and to use the perfect combination of rattan pepper and other medicinal food materials to make chicken breast products refreshing and thick To remove the sourness of chicken breast meat, use the scientific compounding of various phosphates and the application of sodium bicarbonate to combine the specific meat quality of chicken breast meat, improve the ph value of the meat quality, and make the meat quality more tender in terms of water holding capacity and meat quality It has been better improved, giving the chicken breast a strong refreshing numbness, and at the same time solving the problems of sour aftertaste, hard meat, woody meat, and poor taste of chicken breast

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