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Preparation method of quick-frozen roast-chicken-flavored shredded chicken breast

A production method and a technique for shredding chicken by hand, which are applied in the field of food processing, can solve the problems of lack of muscle fiber, a woody taste, and not easy to taste, and achieve the effects of good comprehensive sensory evaluation and rich and mellow taste.

Inactive Publication Date: 2015-03-11
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

[0002] At present, the whole chicken is used as raw material to make shredded chicken. Most of the whole chicken is marinated and seasoned / or not seasoned, and it is made by frying / not frying and marinating. The process is complicated and not suitable for industrial production needs, and most of them are Low-temperature / or high-temperature channels are sold; and the products made of processed chicken breasts have a woody taste, lack of muscle fiber, are not easy to taste, and have poor chewiness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The preparation method of a kind of quick-frozen grilled chicken flavor shredded chicken breast of the present embodiment, the steps are as follows:

[0018] (1) Raw material pretreatment: Chilled skinless chicken breasts are peeled for later use, and chicken skeletons are boiled for later use;

[0019] (2) Boil spice water: Spice pack ratio: Amomum 5.0%, Angelica dahurica 20.2%, Nutmeg 10%, Galangal 12%, Cinnamon bark 18%, Tsao Guo 16%, Anise 14%, Piper dial 1%, clove 1.6%, kaempferen 1.4%, bay leaf 0.8%; spices are soaked in boiling water for 3 minutes before use, and 1.5 Kg of spices are packaged. The supernatant was filtered and allowed to cool to 0°C to obtain flavored water for later use;

[0020] (3) Pickling: Mix 100Kg of skinless chicken breast with 0.8Kg of edible salt, 0.5Kg of sodium D-isoascorbate, 0.3Kg of compound phosphate, 0.2Kg of soda ash, 0.4Kg of baking soda, 5Kg of spice water, and chicken flavor paste (Tianjin Chunfa Biotechnology Group Co., Ltd...

Embodiment 2

[0025] The preparation method of the quick-frozen roasted chicken flavor shredded chicken breast of the present embodiment, the steps are as follows:

[0026] (1) Raw material pretreatment: thaw the frozen skinless chicken breasts naturally to a central temperature of -2°C, and blanch the chicken skeletons for later use;

[0027] (2) Cook spice water: Prepare spice packets according to the following raw materials: Amomum 3 Kg, Angelica dahurica 18 Kg, Nutmeg 8 Kg, Galangal 10 Kg, Cinnamon bark 15 Kg, Cao Guo 14 Kg, Anise 12 Kg , Piper dial 0.5 Kg, clove 1 Kg, kaempferia 1 Kg, bay leaf 0.5 Kg; take 2.0 Kg of spice bag and 6.0 Kg of chicken skeleton after boiling water, put it into 105 Kg water and boil for 45 minutes, take the supernatant, filter it and let it cool until 0°C to obtain spice water for later use;

[0028] (3) Pickling: Mix 100Kg of skinless chicken breast with 0.5Kg of edible salt, 0.2Kg of sodium D-isoascorbate, 0.3Kg of compound phosphate, 0.1Kg of soda ash, 0...

Embodiment 3

[0033] The preparation method of the quick-frozen roasted chicken flavor shredded chicken breast of the present embodiment, the steps are as follows:

[0034] (1) Raw material pretreatment: Frozen peeled big breasts are naturally thawed to a central temperature of 6°C, and the chicken skeletons are boiled for later use;

[0035] (2) Boil spice water: Prepare spice packets according to the following raw materials: amomum 8Kg, angelica dahurica 24Kg, nutmeg 15Kg, galangal 15Kg, cinnamon bark 20Kg, grass fruit 18Kg, anise 12Kg, Piper 2Kg, clove 2Kg , Kaempferia 2Kg, fragrant leaves 1Kg; take 1.0Kg of spice bag and 10Kg of boiled chicken skeleton into 95Kg of water and boil for 50 minutes, take the supernatant, filter and cool to 0°C to get spice water for later use;

[0036] (3) Pickling: Roll 100Kg of skinless chicken breast with 1Kg of edible salt, 0.8Kg of sodium D-erythorbate, 0.3kg of compound phosphate, 0.3Kg of soda ash, 0.6Kg of baking soda, 8Kg of spice water, and 1.5Kg ...

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PUM

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Abstract

The invention discloses a preparation method of quick-frozen roast-chicken-flavored shredded chicken breast. The preparation method of the quick-frozen roast-chicken-flavored shredded chicken breast comprises the following steps: unfreezing frozen skinless chicken breast until the central temperature is -2 DEG C-6 DEG C or taking fresh-frozen skinless chicken breast for later use, and poaching chicken bone skeleton for later use; decocting a spice bag, the poached chicken bone skeleton and water for 45-50 minutes, extracting supernatant, filtering and cooling to 0 DEG C to obtain spice water for later use; evenly rolling and mixing the skinless chicken breast in pickled seasonings, pickling at 0-4 DEG C for 8-12 hours; putting the pickled chicken breast in a stewing tray, stewing at 100 DEG C for 20-30 minutes until the pickled chick breast is cooked; packaging, sterilizing and cooling the chicken breast, then storing the chicken breast at the temperature of below -23 DEG C, quick-freezing the chicken breast until the center temperature is below -18 DEG C, then freezing and storing the chicken breast at -18 DEG C. The chicken breast is rich in roast-chicken flavor and thick and mellow in taste, and is chewy and tasty; the defects that the conventional chicken breast products are numbed in taste, slight in taste and insufficient in flavor can be overcome; the chicken breast has good overall sensory evaluation.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing quick-frozen grilled chicken-flavored shredded chicken breasts. Background technique [0002] At present, the whole chicken is used as raw material to make shredded chicken. Most of the whole chicken is marinated and seasoned / or not seasoned, and it is made by frying / not frying and marinating. The process is complicated and not suitable for industrial production needs, and most of them are Low-temperature / or high-temperature channels are sold; and the existing processed chicken breast meat has a dull taste, lacks a sense of muscle fiber, is not easy to taste, and has poor chewiness. Contents of the invention [0003] The purpose of the present invention is to provide a method for making quick-frozen roasted chicken-flavored shredded chicken breasts, which uses peeled chicken breasts as the main ingredient, marinates, steams, packs, ste...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/318A23L13/50A23L13/70
CPCA23L13/70A23L13/428A23L13/55
Inventor 赵军武刘清霞谢慧丽苗清霞冯文革
Owner 河南省淇县永达食业有限公司
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