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Cooked peanut carrot chicken product and making method thereof

A carrot and peanut technology, applied in the field of cooked peanut carrot chicken products and its production, can solve the problems of insufficient nutrition, damage to the taste of the product, and difficulty in control, so as to improve the crispness of the taste, enhance immunity, and improve the crispness of the taste Effect

Inactive Publication Date: 2015-12-23
山东新润食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In people's daily life, delicacies such as hot pot and spicy soup are more and more popular among people, which has also given birth to the development of quick-frozen meat products industry, but traditional quick-frozen meat products are mostly made with vegetables, which are not nutritious enough, and Most of the traditional production methods are based on one-time cooking, which is not easy to control, which will damage the taste of the product and cause nutrient loss at the same time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1: A chicken product with cooked peanuts and carrots, consisting of main ingredients and auxiliary materials, characterized in that the main ingredients include raw materials in the following weight ratios: 55.0% peeled chicken breast, 8.0% carrots, 8.0% peeled cooked peanuts %, walnut kernel 4.0%; the auxiliary materials include the following raw materials in weight ratio: ice water 10.0%, purple potato starch 8.0%, compound phosphate 1.5%, sugar 0.5%, salt 1.5%, monosodium glutamate 1.0%, linseed oil 0.5% %.

[0029] The preparation method of the above-mentioned cooked peanut carrot chicken product comprises the following steps:

[0030] (1) Pre-treatment of raw materials: thaw the frozen skinless chicken breast until the center temperature is controlled within -2~2°C. It will not disperse but is soft as a whole. It can be cut with a knife. It has the inherent smell of fresh chicken, no bones, Impurities such as chicken skin, organs, and sand grains are us...

Embodiment 2

[0037] Embodiment 2: A chicken product with cooked peanuts and carrots is composed of main ingredients and auxiliary materials. The main ingredients include raw materials in the following weight ratios: 57.5% peeled chicken breast, 9.0% carrots, 9.0% peeled cooked peanuts, walnut kernels 5.0%; the auxiliary materials include the following raw materials in weight ratio: ice water 11.0%, purple potato starch 9.0%, compound phosphate 1.8%, sugar 0.8%, salt 1.8%, monosodium glutamate 1.3%, linseed oil 0.8%.

[0038] The preparation method of the above-mentioned cooked peanut carrot chicken product comprises the following steps:

[0039](1) Pre-treatment of raw materials: thaw the frozen skinless chicken breast until the center temperature is controlled within -2~2°C. It will not disperse but is soft as a whole. It can be cut with a knife. It has the inherent smell of fresh chicken, no bones, Impurities such as chicken skin, organs, and sand grains are used for later use; shredded ...

Embodiment 3

[0046] Embodiment 3: A chicken product with cooked peanuts and carrots, consisting of main ingredients and auxiliary materials, characterized in that the main ingredients include raw materials in the following weight ratios: 60.0% of skinless chicken breast, 10.0% of carrots, and 10.0% of peeled cooked peanuts %, walnut kernel 6.0%; the auxiliary materials include the following raw materials in weight ratio: ice water 12.0%, purple potato starch 10.0%, compound phosphate 2.0%, sugar 1.0%, salt 2.0%, monosodium glutamate 1.5%, linseed oil 1.0% %.

[0047] The preparation method of the above-mentioned cooked peanut carrot chicken product comprises the following steps:

[0048] (1) Pre-treatment of raw materials: thaw the frozen skinless chicken breast until the center temperature is controlled within -2~2°C. It will not disperse but is soft as a whole. It can be cut with a knife. It has the inherent smell of fresh chicken, no bones, Impurities such as chicken skin, organs, and ...

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PUM

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Abstract

The invention discloses a cooked peanut carrot chicken product which is prepared from main ingredients and auxiliary ingredients. The main ingredients comprise skinless chicken breast, carrots, peeled cooked peanuts and walnut kernels; the auxiliary ingredients comprise ice water, purple sweet potato starch, composite phosphate, sugar, salt, monosodium glutamate and linseed oil. The invention further discloses a making method of the cooked peanut carrot chicken product. According to the cooked peanut carrot chicken product and the making method thereof, a double-period cooking technology is adopted, the product is suitable for industrialized production, and the crisp mouthfeel of the product is improved; the kernels and the vegetables are added, therefore, dietary nutrition is balanced, and the product is balanced in nutrition, fresh and tender, juicy, elastic and crisp in mouthfeel, delicious and healthy; meanwhile, the effects of strengthening the brain, improving the eyesight, maintaining beauty and keeping young are achieved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a cooked peanut carrot chicken product and a preparation method thereof. Background technique [0002] With the development of society and the improvement of living standards, people's requirements for diet are no longer just enough to eat, but pay more attention to the nutrition, delicacy and health of food. In people's daily life, delicacies such as hot pot and spicy soup are more and more popular among people, which has also given birth to the development of quick-frozen meat products industry, but traditional quick-frozen meat products are mostly made with vegetables, which are not nutritious enough, and Most of the traditional production methods are based on one-time cooking, which is not easy to control, and it will damage the taste of the product and cause nutrient loss at the same time. Contents of the invention [0003] The technical problem to be solved by the present ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/09A23L1/314A23L1/212A23L1/36A23L1/29
CPCA23V2002/00A23V2200/318A23V2200/324A23V2200/30
Inventor 景世洁李锡瑞
Owner 山东新润食品有限公司
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