Shredded preserved chicken and preparation method thereof

Abstract

The invention relates to a shredded preserved chicken, which is prepared from the following raw materials in parts by weight: 100 parts of chicken, 2 to 3 parts of edible salt, 0.2 to 0.3 part of red pepper shell, 0.5 to 0.7 part of white granulated sugar, 0.2 to 0.5 part of compound flavor enhancer, 0.2 to 0.5 part of Baijiu, 0.5 to 0.8 part of fresh ginger, and 1 to 1.2 parts of purified water. The preparation method of the shredded preserved chicken comprises the following steps of (1) selecting raw materials; (2) unfreezing; (3) cutting; (4) disinfecting; (5) rinsing; (6) preparing auxiliary materials; (7) vacuum tumbling; (8) preserving and turning over a jar; (9) drying; (10) blanching; (11) bagging; (12) sterilizing; (13) washing; (14) packaging and warehousing. According to the shredded preserved chicken and the preparation method thereof provided by the invention, the raw materials are selected strictly, and the specifications on the product preparation process is mainly reflected in strict control on temperature and environment in each processing step and reasonable setting of time, so that the excellent appearance, favorable taste and peculiar flavor of the product are ensured. The shredded preserved chicken provided by the invention meets the requirements (the salt content in poultry products is 1.1g / 100g) in low-salt food standard jointly formulated by British Meat Processing Association (BMPA) and British Food and Diet Federal Organization, and meets the modern diet requirement.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a shredded cured chicken and a preparation method thereof. Background technique [0002] Chicken has the characteristics of high protein, low fat, low cholesterol, etc., and is rich in nutrients such as phosphorus, iron, calcium, VB1, VB2, and niacin necessary for the human body. It is a meat product that is deeply loved by consumers. [0003] There are multiple edible chicken manufacturing methods in the prior art, such as grilling, frying, pickling, stewing, etc. Most of the deli chickens available on the market are processed in family workshops, lacking industrialized standards and hygienic production control. Some cooked chicken products are marinated with more salt in order to increase the storage time and flavor, which increases the salt content in the chicken, which does not meet the low-salt and low-fat requirements of modern life. Contents of the invention [...

AI Technical Summary

Problems solved by technology

[0003] There are multiple edible chicken manufacturing methods in the prior art, such as grilling, frying, pickling, stewing, etc. Most of the cooked chickens available on the market are processed in family workshops, lacking industrialized standards and hygienic production control. Some cooked chicken products are marinated with more salt in order to increase the preservation time and flavor, which increases the salt content in the chicken, which does not meet the low-salt and low-fat requirements of modern life

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