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Processing method of black-bone chicken meat paste can

A technology of black bone chicken and processing method, which is applied in the field of food processing, can solve the problems of limited breeding scale and cumbersome cooking, and achieve the effect of high nutritional value, more delicate taste, and fresh and tender meat

Inactive Publication Date: 2017-01-04
广西河池市明达特种养殖专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Silkie is a kind of poultry that combines food and medicine, but its cooking is cumbersome, which limits the development of its breeding scale

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A processing method for canned silky chicken sauce, comprising the following steps:

[0039] a. Pickling: Remove the bones from the silky chicken that has been slaughtered and dehaired, apply homemade marinade on the skin of the chicken body and the inner wall of the inner cavity, and then marinate at 0°C for 10 hours. After the marinating, rinse and drain with clean water. The preparation method of the marinade is as follows: mash 10 parts of the following raw materials, Gardenia jasminoides in parts by weight, and then add 5 parts of salt, 3 parts of shredded ginger, 2 parts of licorice powder, and 2 parts of Angelica dahurica; The weight ratio of homemade marinade to silky chicken is 1:100.

[0040]b. Cutting and mixing: Weigh 1 part of table salt, 1 part of monosodium glutamate, 2 parts of white sugar, 30 parts of ice water, 2 parts of five-spice powder, 5 parts of salvia miltiorrhiza, 20 parts of buckwheat flour, 20 parts of egg white, and 10 parts of agarose 150 ...

Embodiment 2

[0044] A processing method for canned silky chicken sauce, comprising the following steps:

[0045] a. Pickling: Remove the bones from the silky chicken that has been slaughtered and dehaired, apply homemade marinade on the skin of the chicken body and the inner wall of the inner cavity, and then marinate at 3°C ​​for 12 hours. After the marinating, rinse and drain with clean water. The preparation method of the marinade is as follows: in parts by weight, mash 20 parts of the following raw materials, Gardenia japonica, and then add 10 parts of table salt, 5 parts of shredded ginger, 3 parts of licorice powder, and 5 parts of Angelica dahurica; The weight ratio of homemade marinade to silky chicken is 2:100.

[0046] b. Cutting and mixing: Weigh 2 parts of table salt, 2 parts of monosodium glutamate, 4 parts of white sugar, 50 parts of ice water, 3 parts of five-spice powder, 7 parts of salvia miltiorrhiza, 30 parts of buckwheat flour, 30 parts of egg white, and 20 parts of aga...

Embodiment 3

[0050] A processing method for canned silky chicken sauce, comprising the following steps:

[0051] a. Marinating: Remove the bones from the silky chicken that has been slaughtered and dehaired, apply homemade marinade on the skin of the chicken body and the inner wall of the inner cavity, and then marinate at 0-3°C for 11 hours. After marinating, rinse and drain with clean water. The preparation method of the self-made marinade is as follows: in parts by weight, mash 15 parts of the following raw materials, Gardenia jasminoides, and then add 7 parts of salt, 4 parts of shredded ginger, 33 parts of licorice powder, and 4 parts of Angelica dahurica; In the process, the weight ratio of homemade marinade to silky chicken is 2:100.

[0052] b. Cutting and mixing: Weigh 1 part of table salt, 1 part of monosodium glutamate, 3 parts of white sugar, 35 parts of ice water, 3 parts of five-spice powder, 6 parts of salvia miltiorrhiza, 25 parts of buckwheat flour, 25 parts of egg white, ...

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PUM

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Abstract

The invention relates to the field of food processing, and particularly relates to a processing method of a black-bone chicken meat paste can. The processing method comprises the following steps: a, pickling: deboning a killed unhaired black-bone chicken, applying a self-made sauce on the skin of a chicken body and an inner wall of an inner cavity, pickling at the temperature of 0-3 DEG C, using clean water to wash and drain off after finishing pickling; b, cutting and mixing the pickled black-bone chicken ice water in a cut mixer for 6-8 minutes, slowly adding salt in the cutting and mixing processes, and then adding ice water and a mixing material; c, marinating: adding a marinating material and the black-bone chicken in a boiler, heating to enable the water temperature to reach 95-98 DEG C, then braising with slow fire, and keeping the braising temperature to be 75-80 DEG C; d, packaging and sterilizing: implementing vacuum packaging at the vacuum degree of 0.05-0.1Mpa, and performing sterilization through pasteurization after vacuum packaging. The method not only guarantees the quality and keeps the black-bone chicken meat paste can fresh, but also effectively keeps the original rich nutrient substances of the black-bone chicken.

Description

[0001] 【Technical field】 [0002] The invention relates to the field of food processing, in particular to a processing method for canned silky chicken sauce. [0003] 【Background technique】 [0004] According to modern medical research, black-bone chicken is rich in 18 kinds of amino acids and 18 kinds of trace elements such as melanin, protein, and B vitamins. Among them, the content of niacin, vitamin E, phosphorus, iron, potassium, and sodium is higher than that of ordinary chicken. Cholesterol and fat content is very low. The serum total protein and globulin content of black-bone chicken were significantly higher than that of common chicken. The amino acid contained in black-bone chicken is higher than that of ordinary chicken, and the iron content is also much higher than that of ordinary chicken. It is a tonic with extremely high nutritional value. Silky chicken is called "dark baby". Therefore, black-bone chicken is a good product for invigorating fatigue and nourishin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/50A23L13/40A23L33/10
Inventor 简松明
Owner 广西河池市明达特种养殖专业合作社
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