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Dried crystal chicken and preparation method thereof

A technology of chicken jerky and crystal, applied in the field of food manufacturing, can solve the problems of restricting development, not being used in daily life, high price, etc., and achieving the effects of low price, full shape and suitable for storage

Inactive Publication Date: 2016-12-21
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet chicken jerky is mainly used in pet food in the market at present, has not been applied to people's daily life, has restricted its development
The common jerky in daily life is mainly beef jerky, but the price of such products is expensive

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0024] The technical solutions of the present invention will be described below in conjunction with the embodiments.

[0025] The invention provides a crystal chicken jerky and a preparation method thereof, comprising the following steps:

[0026] 1) Thawing: Thaw 1000g of chicken breasts in a -20°C freezer in a -4°C refrigerator until each piece of chicken breast has no hard core;

[0027] 2) Cleaning and removal: After washing the thawed chicken breast with water, remove the fat and tendons of the chicken breast with a knife;

[0028] 3) Slicing: Cut the cleaned and removed chicken breast into cuboid slices of 6cm*4cm*1cm;

[0029] 4) Pickling: Pickling the sliced ​​chicken breast slices includes the following steps:

[0030] a) Preparation of pickling solution: 18g of salt, 30g of white sugar, 30g of soy sauce and 10g of cooking wine are mixed;

[0031] b) Preparation of water activity reducing agent: it is formed by mixing 60 g of sorbitol, 50 g of glycerol, and 20 g of...

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PUM

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Abstract

The invention provides a dried crystal chicken and a preparation method thereof. According to the present invention, chicken breast is adopted as a base material, and thawing, washing and removing, slicing, sousing, baking, vacuum packing and sterilizing are performed to produce the dried crystal chicken, wherein a water activity reducing agent is added during the sousing process, such that the water activity is less than 0.7; and the product is translucent, likes the crystal, has advantages of high water content, soft taste, rich chewiness, rich elasticity, being suitable for storage, low price and the like, and can replace beef jerky and other dried meat snacks having expensive price.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a crystal chicken jerky and a preparation method thereof. Background technique [0002] The meat of the chicken is tender, delicious, and full of nourishing and nourishing effects. According to traditional Chinese medicine, chicken is sweet in taste and mild in nature. It can warm the middle and nourish the spleen, nourish qi and blood, nourish the kidney and essence. Chicken is rich in nutrition and is one of the important meat products, occupying an important position in the consumption structure of meat. Yet chicken jerky is mainly used in pet food in the market at present, is not applied to people's daily life, has restricted its development. Common jerky in daily life is mainly beef jerky, but such products are expensive. Therefore, it is of great practical significance to develop a kind of price that is relatively cheap and can meet the chicken jerky food of peop...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/50A23L13/70
Inventor 刘学军王丽岩宋佳苟梦星于晓霞王利媛徐玉
Owner JILIN AGRICULTURAL UNIV
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