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Dried chicken meat

A technology for chicken jerky and chicken, applied in food science and other directions, can solve problems such as reduced nutritional value

Inactive Publication Date: 2019-05-07
张雪亚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the repeated cooking of chicken jerky on the market, its nutritional value has been reduced.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of chicken jerky, the chicken jerky is prepared by the following materials by weight percentage: 100-180 parts of chicken, 10-20 parts of fennel, 10-20 parts of hawthorn, 10-20 parts of tangerine peel, 5-10 parts of angelica, 5-10 parts of licorice, 20-45 parts of star anise, 50-80 parts of salt, 20-45 parts of white sugar, and the rest is purified water.

[0015] The preparation method of described chicken jerky comprises following processing step:

[0016] 1) Wash the fresh chicken, soak it in clean water for 1 to 1.5 hours, put it in warm water, and boil it for 40 to 45 minutes at 70 to 80°C;

[0017] 2) Take out the cooked chicken and cool it to room temperature, cut it into 3 to 4 cm thick chicken pieces;

[0018] 3) Put fennel, hawthorn, tangerine peel, angelica, licorice, star anise, salt, and sugar into water and cook for 30 to 50 minutes according to the weight percentage, put the chicken pieces in, and cook for 1 to 1.5 Hour;

[0019] 4) Stir-fry the...

Embodiment 2

[0023] A kind of chicken jerky, the chicken jerky is prepared by the following materials by weight percentage: 100-180 parts of chicken, 10-20 parts of fennel, 10-20 parts of hawthorn, 10-20 parts of tangerine peel, 5-10 parts of angelica, 5-10 parts of licorice, 20-45 parts of star anise, 50-80 parts of salt, 20-45 parts of white sugar, and the rest is purified water.

[0024] The preparation method of described chicken jerky comprises following processing step:

[0025] 1) Wash the fresh chicken, soak it in clean water for 1 to 1.5 hours, put it in warm water, and boil it for 40 to 45 minutes at 70 to 80°C;

[0026] 2) Take out the cooked chicken and cool it to room temperature, cut it into 3 to 4 cm thick chicken pieces;

[0027] 3) Put fennel, hawthorn, tangerine peel, angelica, licorice, star anise, salt, and sugar into water and cook for 30 to 50 minutes according to the weight percentage, put the chicken pieces in, and cook for 1 to 1.5 Hour;

[0028] 4) Stir-fry the...

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PUM

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Abstract

The invention relates to dried chicken meat. The dried chicken meat is characterized by being made from the following materials in parts by weight of 100-180 parts of chicken meat, 10-20 parts of fennel seeds, 10-20 parts of haws, 10-20 parts of dried orange peel, 5-10 parts of radix angelicae sinensis, 5-10 parts of licorice roots, 20-45 parts of star aniseeds, 50-80 parts of table salt, 20-45 parts of white sugar and the balance pure water. According to the dried chicken meat adopting the technical scheme disclosed by the invention, the chicken meat is subjected to repeated cooking and stir-frying, so that the taste of seasonings is completely merged into the dried chicken meat, and the mouth feel of the dried chicken meat is unique.

Description

technical field [0001] The invention relates to a chicken product, in particular to a chicken jerky. Background technique [0002] Chicken jerky is jerky made from marinated chicken. Chicken jerky contains various minerals and amino acids needed by the human body, which not only maintains the chewy flavor of chicken. The production of chicken jerky must first choose high-quality raw materials, followed by the production process and production time, and the time of sunshine must be considered when drying. Every procedure has to be closely checked. Chicken jerky contains a variety of minerals and amino acids needed by the human body, which not only maintains the chewy flavor of chicken, but also keeps it from deteriorating for a long time. But chicken jerky currently on the market has reduced its nutritional value due to repeated cooking during the production process. Contents of the invention [0003] The technical problem to be solved by the present invention is to prov...

Claims

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Application Information

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IPC IPC(8): A23L13/70A23L13/40A23L13/10A23L13/50A23L33/10A23L5/10
Inventor 张雪亚
Owner 张雪亚
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