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Preparation method of frozen prepared chicken cutlet

A technology for frozen conditioning and chicken chops, which is applied in food preparation, application, food science and other directions, can solve the problems of chicken chops that are too hard on the outside, cannot taste good, and tasteless inside, and achieve long shelf life, delicious taste, and fresh meat. Effect

Inactive Publication Date: 2014-12-24
SANTONG WANFU QINGDAO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The prepared chicken chops are often tough on the outside, but the chicken inside is bland and unappetizing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A preparation method for frozen conditioning chicken chops, the preparation method comprising the steps of:

[0032] (1) Material selection: choose skinless chicken breast as the raw meat, and keep the center temperature of the raw meat at 4-12°C;

[0033] (2) Cutting into pieces: cut the raw meat obtained in step (1) into meat pieces whose length and width are 15 to 16 cm and thickness is 0.8 to 0.9 cm;

[0034] (3) Preparation of tumbling liquid: 0.02-0.06 parts of table salt, 0.06-0.10 parts of white sugar, 0.01-0.03 parts of monosodium glutamate, 0.012-0.016 parts of compound phosphate, 0.012-0.016 parts of white pepper powder, and 0.006-0.010 parts of garlic powder , 0.80 to 0.84 parts of water at 0 to 5 degrees, mixed evenly, and prepared into a rolling liquid;

[0035] (4) Tumbling: Add the meat pieces obtained in step (2) to the tumbling liquid obtained in step (3), and continuously tumbling in vacuum for 25-35 minutes, with a vacuum degree of 0.07Mpa-0.09Mpa a...

Embodiment 2

[0044] A preparation method for frozen conditioning chicken chops, the preparation method comprising the steps of:

[0045] (1) Material selection: choose skinless chicken breast as the raw meat, and keep the center temperature of the raw meat at 4-12°C;

[0046] (2) Cutting into pieces: cut the raw meat obtained in step (1) into meat pieces whose length and width are 15 to 16 cm and thickness is 0.8 to 0.9 cm;

[0047] (3) Preparation of tumbling liquid: 0.02 parts of table salt, 0.06 parts of white sugar, 0.01 parts of monosodium glutamate, 0.012 parts of compound phosphate, 0.012 parts of white pepper, 0.006 parts of garlic powder, 0.80 parts of 0-5 degrees of water or 0.06 parts of table salt 0.10 parts of white sugar, 0.03 parts of monosodium glutamate, 0.016 parts of compound phosphate, 0.016 parts of white pepper powder, 0.010 parts of garlic powder, 0.84 parts of water of 0-5 degrees, mix evenly, and prepare a rolling liquid;

[0048] (4) Tumbling: Add the meat pieces...

Embodiment 3

[0057] A kind of preparation method of frozen conditioning chicken cutlet, optimal preparation method comprises the steps:

[0058] (1) Material selection: choose skinless chicken breast as the raw meat, and keep the center temperature of the raw meat at 4-12°C;

[0059] (2) Cutting into pieces: cut the raw meat obtained in step (1) into meat pieces whose length and width are 15 to 16 cm and thickness is 0.8 to 0.9 cm;

[0060] (3) Preparation of tumbling liquid: 0.04 parts of table salt, 0.08 parts of white sugar, 0.02 parts of monosodium glutamate, 0.014 parts of compound phosphate, 0.014 parts of white pepper powder, 0.008 parts of garlic powder, and 0.82 parts of ice water are evenly mixed and prepared into a roll knead liquid;

[0061] (4) Tumbling: add the meat pieces obtained in step (2) to the tumbling liquid obtained in step (3), the mass ratio of the meat pieces to the tumbling liquid is 4:1, continuously tumbling in vacuum for 25-35 minutes, and the vacuum degree i...

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Abstract

The invention discloses a preparation method of frozen prepared chicken cutlet. The preparation method comprises the following steps: selecting materials, cutting into blocks, preparing a tumbling liquid, tumbling, curing for being tasty, adding cheese, preparing wrapping powder and wrapping pulp, coating the wrapping powder and the wrapping pulp, frying in advance, placing in a dish and quick-freezing, packing, performing metal detection and storing, wherein in the preparation process, the tumbling liquid is prepared from the following components: salt, white granulated sugar, monosodium glutamate, composite phosphate, white pepper powder, garlic powder, and water at the temperature of 0-5 DEG C; and the wrapping powder is prepared from 48-52 parts of wheat flour, 28-32 parts of cassava modified starch, 18-22 parts of sweet potato flour, 0.3-0.7 part of xanthan gum, 0.3-0.7 part of pyrophosphate. The preparation method is applied to processing of frozen prepared food, a product is attractive in appearance, rich in nutrition, delicious, and long in guarantee period, and has a good market development prospect.

Description

technical field [0001] The invention belongs to the field of frozen prepared foods, in particular to a method for preparing frozen prepared chicken cutlets. Background technique [0002] Frozen prepared food refers to agricultural products, livestock and poultry, aquatic products, etc. as the main raw materials, which are stored, transported and The packaged food sold can be divided into raw frozen and cooked frozen. The chicken frozen conditioning products are frozen conditioning meat products made of chicken or chicken and other raw materials through corresponding processing. The chicken frozen prepared food has the characteristics of nutrition, quickness, convenience and variety, and adapts to the needs of the fast-paced life in today's society. With the development of my country's economy and the improvement of people's living standards, consumers have also put forward higher requirements for the variety, quantity and quality of chicken frozen prepared food. [0003] ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/22A23L13/50A23L27/00
CPCA23L13/70A23L13/428A23L13/55A23L27/00
Inventor 李海松高丽萍张静
Owner SANTONG WANFU QINGDAO FOOD
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