Processing technology of chicken breast meat with fresh and tender shredded meat fiber

Abstract

The invention discloses a processing technology of chicken breast meat with fresh and tender shredded meat fiber. The processing technology comprises the following steps of (1) selecting chicken breast meat without skin as a main material for standby application, wherein fascia at the top of a thick end is removed, the fat content is smaller than or equal to 4%, and the product temperature is 1-4 DEG C; (2) performing single-sided tenderization once on the processed chicken breast meat by using a tenderization machine; (3) putting the tenderized chicken breast meat in a pulping machine for pulping the tenderized chicken breast meat by using the pulping machine; (4) putting fibrous chicken breast shreds in rolling and kneading liquid, and performing high-speed and uniform stirring with a vacuum rolling and kneading machine so as to obtain stirred chicken breast meat shreds; (5) allowing the stirred chicken breast meat shreds to stand for pickling for 5-9 hours under the temperature of 0-7 DEG C, and performing deep-frying for shaping; (6) quick-freezing the shaped chicken breast meat shreds, wherein the C.T. of single frozen products is lower than or equal to minus 17 DEG C; and (7) performing packaging and warehousing. The processing technology disclosed by the invention has the positive effects that shredded meat fibers are fully reserved, through tenderization and pulping, the shredded meat fibers are separated from the raw material meat namely the chicken breast meat, through rolling, kneading and pickling, the quality of the meat is improved, and the meat is tasteful; therefore, the product value is greatly increased, and the product authenticity is greatly improved.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a fresh and tender chicken breast fiber processing technology. Background technique [0002] Chicken breast meat is a piece of chicken that is deboned from the breast and is shaped like a bamboo hat. The meat is tender, delicious and nutritious, which can nourish and nourish the body. For cooking dishes such as stir-frying or deep-frying. In the current manufacturing process of chicken breast food, the nutritional value of the finished product is low, the cost of the product cannot be well controlled, and the storage time is short. Contents of the invention [0003] In order to overcome the above-mentioned technical problems existing in the prior art field, the object of the present invention is to provide a fresh and tender chicken breast fiber processing technology. The present invention not only has a simple production process and high production efficiency, ...

AI Technical Summary

Problems solved by technology

In the current production process of chicken breast food, the nutritional value of the finished product is low, the cost of the product cannot be well controlled, and the storage time is short