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Original recipe strips and processing method thereof

A chicken fillet and breast meat technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of difficulty in finding eating methods, singleness, etc., and achieve the effect of no longer single taste and high protein content.

Inactive Publication Date: 2015-04-29
WEIFANG RUNTIAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Chicken is a very nutritious food, but it is very simple after relying on traditional marinating and processing, especially the big breast part of the chicken, which is tasteless to eat and it is a pity to discard it. It is difficult for people to find a fresh way to eat it

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of boneless chicken tenderloin, is made by cutting chicken breast meat into strips, marinating and wrapping bread crumbs, the weight part of the chicken breast meat is 60 parts; the marinade comprises the following components by weight parts: 8 parts of table salt, 10 parts of sugar, 0.3 part of yellow onion powder, 0.1 part of ginger powder, 0.8 part of baking soda, 0.1 part of capsicum essence, and 0.5 part of chili powder; the slurry includes the following components by weight: guar gum 0.1 part, 0.2 part of glucose, 1 part of soybean protein isolate, 0.04 part of salt, 0.06 part of monosodium glutamate, 12 parts of flour, 3 parts of starch, 0.2 part of chili powder, 0.2 part of capsicum extract; the weight part of the bread crumbs is 30 parts.

[0022] A kind of processing method of above-mentioned boneless chicken fillet, comprises the following steps:

[0023] (1) Preparation of raw materials: Cut the skinless chicken breast into strips with a diameter of 0...

Embodiment 2

[0034] A kind of boneless chicken tenderloin, is made by cutting chicken breast meat into strips, marinating, dipping slurry and wrapping bread crumbs, it is characterized in that, the weight portion of the chicken breast meat is 70 parts, and the marinating material includes the following weight Components: 11 parts of table salt, 13 parts of sugar, 0.6 part of yellow onion powder, 0.3 part of ginger powder, 1.2 part of baking soda, 0.4 part of capsicum essence, 0.9 part of paprika powder, and the slurry includes the following parts by weight: 0.3 part of guar gum, 0.4 part of glucose, 3 parts of soybean protein isolate, 0.05 part of salt, 0.07 part of monosodium glutamate, 13.5 parts of flour, 4 parts of starch, 0.45 part of paprika, 0.5 part of capsicum extract; for 40 servings.

[0035] A kind of processing method of above-mentioned boneless chicken fillet, comprises the following steps:

[0036] (1) Preparation of raw materials: Cut the skinless chicken breast in...

Embodiment 3

[0047]A kind of boneless chicken tenderloin, is made by cutting chicken breast meat into strips, marinating and wrapping bread crumbs, it is characterized in that, the weight portion of the chicken breast meat is 80 parts; the marinating material includes the following weight Components: 13 parts of salt, 16 parts of sugar, 0.9 parts of yellow onion powder, 0.5 parts of ginger powder, 1.5 parts of baking soda, 0.6 parts of capsicum essence, and 1.2 parts of paprika powder; the slurry includes the following parts by weight: 0.5 part of guar gum, 0.5 part of glucose, 4 parts of soybean protein isolate, 0.06 part of salt, 0.08 part of monosodium glutamate, 15 parts of flour, 5 parts of starch, 0.7 part of chili powder, 0.8 part of capsicum extract; for 50 servings.

[0048] A kind of processing method of above-mentioned boneless chicken fillet, comprises the following steps:

[0049] (1) Preparation of raw materials: Cut the skinless chicken breast into strips with a diamete...

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Abstract

The invention discloses original recipe strips, which are prepared by cutting chicken breast into strips, pickling, soaking in slurry, and wrapping with breadcrumbs, wherein the original recipe strips are characterized by comprising the following component: the chicken breast; pickling materials are prepared from the following components: salt, sugar, yellow onion powder, ginger powder, sodium bicarbonate, a chilli extract and chilli powder; and slurry comprises the following components in parts by weight: guar gum, glucose, soy isolate protein, the salt, aginomoto, flour, starch, the chilli powder, the chilli extract and the breadcrumbs. The invention further discloses a processing method of the original recipe strips. Through the technical scheme, the original recipe strips have the beneficial effects that the adopted chicken breast is high in protein content; through reasonable proportion, the chicken breast is blended with the abundant taste in a pickling manner; and breadcrumbs coat outside the chicken breast, so that the chicken breast reserves the flavor of chicken when being fried to be eaten, and is blended with the abundant taste; and the taste is not single again.

Description

technical field [0001] The invention relates to a chicken product and a processing method thereof, in particular to a boneless chicken fillet and a processing method thereof. Background technique [0002] Chicken is a very nutritious food, but it is very simple after only relying on traditional marinating, especially the big breast part of the chicken, which is tasteless to eat and it is a pity to throw it away. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a boneless chicken tenderloin with better taste, better nutrient retention, healthier, more convenient and novel consumption and a preparation method thereof. [0004] In order to solve the above-mentioned technical problems, the technical solution adopted in the present invention is: a boneless chicken tenderloin, which is made of chicken breast meat cut into strips, marinated and wrapped in bread crumbs, including the following components: chicken breast m...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L13/50A23L13/40
Inventor 臧传政孙文艳
Owner WEIFANG RUNTIAN FOOD
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