Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Snowflake chicken fillet and manufacturing technological process thereof

A technology for snowflake chicken fillet and chicken breast, which is applied in the field of snowflake chicken fillet and its production process, can solve the problems of unguaranteed nutrition, inability to keep fresh for a long time, ugly appearance and the like, and achieves simple production process, delicious structure and taste, Nutritious effect

Inactive Publication Date: 2015-12-02
芜湖市禾森食品有限公司
View PDF5 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although the chicken tenderloin produced according to the above formula and process is delicious, the appearance is very ugly, which makes people lose their appetite.
From another point of view, this kind of traditional chicken fillets often cannot be kept fresh for a long time, and the nutrition cannot be guaranteed

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further elaborated below.

[0017] A snowflake chicken fillet made from the following ingredients: chicken breast cut into strips, salt, sugar, Orleans marinade, pepper, ethyl maltol, humectant for meat products, tapioca starch, water, various ingredients The contents are as follows: 100 kg chicken breast cut into strips, 0.5 kg salt, 1 kg sugar, 0.5 kg Orleans marinade, 0.5 kg pepper, 0.1 kg ethyl maltol, 0.3 kg meat retaining agent, tapioca starch 2 kg, 20 kg of water. Among the above-mentioned ingredients, the Orleans marinade and ethyl maltol can not only make the chicken tenderloin product taste delicious, but also emit an attractive fragrance after cooking, which can increase people's appetite.

[0018] A kind of manufacturing technological process of snowflake chicken fillet, specifically comprises the fol...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a snowflake chicken fillet and a manufacturing technological process thereof. The snowflake chicken fillet is made of chicken breasts cut into strips, salt, sugar, Orleans salted materials, ground pepper, ethyl maltol, a meat product water retention agent, cassava starch and water. The manufacturing technological process comprises the steps of salt kneading, meat salting, pollen wrapping, nutrition addition and freshness preservation. According to the structure, the snowflake chicken fillet is delicious in taste, good in color, aroma and taste, abundant in nutritive value, simple in manufacturing technology and capable of preserving freshness for a long time.

Description

technical field [0001] The invention relates to the field of food production, in particular to a snowflake chicken fillet and a production process thereof. Background technique [0002] Chicken tenderloin is cut into strips with chicken breast. When cutting, first cut the chicken breast into slices, and then cut the sliced ​​chicken breast into strips. Since the sliced ​​chicken breasts are like strips of willow leaves, So it is called chicken tenders. [0003] Generally speaking, the raw and auxiliary materials of chicken tenders include fresh chicken breast meat, salt, monosodium glutamate, white sugar, spices, wheat flour, compound phosphate, starch powder and coating powder. The basic formula is 100kg of chicken breast, 20kg of ice water, 1.6kg of salt, 0.6kg of white sugar, 0.2kg of compound phosphate, 0.3kg of monosodium glutamate, 0.03kg of I+G, 0.16kg of white pepper powder, 0.05kg of garlic powder, and other spices 0.8kg, 20928 Tianbo Chicken Flavor 0.2kg, 21067 C...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/318A23L13/50A23L13/70
Inventor 范传华
Owner 芜湖市禾森食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com