Chicken breast and preparation method thereof

A technology of chicken breast and chicken breast, applied in the direction of food science, etc., can solve the problems of uneven flavor, poor taste, dryness, etc., and achieve the effect of delicious taste, rich nutrition and high quality

Inactive Publication Date: 2018-03-06
河南永达清真食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing method of chicken breast is to marinate the chicken breast, then fry it and cook it by steaming. However, the chicken breast prepared by this method has a better skin taste, but the inside of the chicken breast still remains Dry, hard, woody and sour, with poor taste and uneven flavor, so the existing technology needs further improvement

Method used

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  • Chicken breast and preparation method thereof
  • Chicken breast and preparation method thereof
  • Chicken breast and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of chicken breast, is made up of the raw material of following parts by weight: 95 parts of chicken breast pieces;

[0021] Soaking liquid: 1 part of garlic paste, 1 part of white sugar, 1 part of table salt, 0.3 part of white pepper powder, 1 part of monosodium glutamate, 3-4 parts of soy sauce, 1 part of ginger paste, 1 part of baking soda, 0.5 part of hydrolyzed vegetable protein solution, 2 parts of starch, 20 parts of purified water, 0.5 parts of basil powder;

[0022] Slurry: 12 parts of starch, 26 parts of cornmeal, 12 parts of high-gluten wheat flour, 1 part of table salt, 1 part of soy sauce powder, 0.2 parts of monosodium glutamate, 0.1 part of white sugar, 0.3 parts of garlic powder, 0.6 parts of baking soda, 0.1 parts of guar gum 0.05 parts of glucose, 0.05 parts of capsanthin, 45 parts of purified water.

[0023] The hydrolyzed vegetable protein liquid is composed of the following raw materials in parts by weight: 45 parts of soybean meal, 28 parts ...

Embodiment 2

[0033] A kind of chicken breast, is made up of the raw material of following parts by weight: 100 parts of chicken breast pieces;

[0034] Soaking liquid: 1.5 parts of garlic paste, 1.5 parts of white sugar, 1.5 parts of table salt, 0.4 parts of white pepper powder, 1.5 parts of monosodium glutamate, 3.5 parts of soy sauce, 1.5 parts of ginger paste, 1.5 parts of baking soda, 0.75 parts of hydrolyzed vegetable protein solution, 2.5 parts of starch parts, 22.5 parts of purified water, 0.75 parts of basil powder;

[0035] Slurry: 12.5 parts of starch, 26.5 parts of cornmeal, 12.5 parts of high-gluten wheat flour, 1.5 parts of table salt, 1.5 parts of soy sauce powder, 0.35 parts of monosodium glutamate, 0.2 parts of white sugar, 0.4 parts of garlic powder, 0.7 parts of baking soda, 0.15 parts of guar gum 0.075 parts of glucose, 0.055 parts of capsanthin, 45.5 parts of purified water.

[0036] The hydrolyzed vegetable protein liquid consists of the following raw materials in par...

Embodiment 3

[0046] A kind of chicken breast, is made up of the raw material of following parts by weight: 105 parts of chicken breast pieces;

[0047] Soaking liquid: 2 parts of garlic paste, 2 parts of white sugar, 2 parts of table salt, 0.5 parts of white pepper powder, 2 parts of monosodium glutamate, 4 parts of soy sauce, 2 parts of ginger paste, 2 parts of baking soda, 1 part of hydrolyzed vegetable protein liquid, 3 parts of starch , 25 parts of purified water, 1 part of basil powder;

[0048] Slurry: 13 parts of starch, 27 parts of cornmeal, 13 parts of high-gluten wheat flour, 2 parts of salt, 2 parts of soy sauce powder, 0.5 parts of monosodium glutamate, 0.3 parts of white sugar, 0.5 parts of garlic powder, 0.8 parts of baking soda, 0.2 parts of guar gum 0.1 part of glucose, 0.06 part of capsanthin, 46 parts of purified water.

[0049] The hydrolyzed vegetable protein liquid consists of the following raw materials in parts by weight: 55 parts of soybean meal, 32 parts of hydroc...

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PUM

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Abstract

The invention belongs to the technical field of making of chicken breast and in particular relates to chicken breast and a preparation method thereof. The chicken breast is prepared from the followingraw materials in parts by weight: 95-105 parts of chicken breast blocks, flavor leaching liquid containing 1-2 parts of mashed garlic, 1-2 parts of white granulated sugar, 1-2 parts of salt, 0.3-0.5part of white pepper powder, 1-2 parts of monosodium glutamate, 3-4 parts of soy sauce, 1-2 parts of ginger paste, 1-2 parts of baking soda, 0.5-1 part of hydrolyzed vegetable protein liquid, 2-3 parts of starch, 20-25 parts of purified water and 0.5-1 part of Basil powder. The chicken breast disclosed by the invention is rich in nutrition, delicious in taste, soft in meat and unique in flavor.

Description

technical field [0001] The invention belongs to the technical field of chicken breast meat production, and in particular relates to a chicken breast meat and a preparation method thereof. Background technique [0002] Chicken breast meat is the meat located on the inner side of the chicken breast. It is shaped like a bamboo hat. The breast meat is tender, delicious, nutritious, nourishing and nourishing, and has the effect of enhancing physical strength and strengthening the body. Chicken breast meat is low in fat And rich in high-quality protein, known as the 99 platinum in chicken, loved by people of all ages. [0003] The existing method of chicken breast is to marinate the chicken breast, then fry it and cook it by steaming. However, the chicken breast prepared by this method has a better skin taste, but the inside of the chicken breast still remains It is dry, hard, woody and sour, with poor mouthfeel and uneven flavor, so the prior art needs further improvement. Con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70
CPCA23L13/55A23L13/70
Inventor 袁红蕊张文超
Owner 河南永达清真食品有限公司
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