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Pre-conditioned roast chicken with tender bamboo shoots and preparation method thereof

A technology for pre-conditioning and roasting chicken, which is applied in the field of food processing, can solve the problems of different formulations of raw and auxiliary materials, uneven taste, and short shelf life of products during processing, and achieves the effects of rich taste, less rancidity, and extended shelf life.

Pending Publication Date: 2020-04-10
四川省雅士科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, pre-cooked meat contains more oil after cooking, which is easy to breed microorganisms. Common microorganisms include Bacillus, Streptococcus, Psychrobacter, Pseudomonas, etc., which are prone to occur during storage and transportation. rancidity and other problems, which directly affect the edible
In the prior art, the growth of microorganisms is mostly inhibited by adding antibacterial agents and high-temperature sterilization. However, due to the high oil content in the prepared food, it provides an excellent environment for the growth of microorganisms, which makes the antibacterial effect poor and the shelf life of the product is not good. short
[0003] At present, there are endless pre-conditioned foods on the market, but the processing process and raw material formula of each food are different, resulting in uneven taste
Roasted chicken with tender bamboo shoots is a traditional Chinese dish. Because the bamboo shoots are rich in protein, a variety of amino acids, vitamins and other nutrients, and have a crisp taste, they are loved by consumers. After high-temperature processing, the elasticity of the meat becomes poor, the meat is soft and rotten, and the taste is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] A preparation method for preconditioning tender bamboo shoots roasted chicken is characterized in that the method comprises the steps of:

[0071] (1) Pretreatment: select chicken with good meat quality to wash, cut into chicken pieces of 1.5cm×1.5cm, and pre-cook in low-temperature vacuum at a pressure of 90kPa, a temperature of 60°C, and a time of 20 minutes; select fresh tender bamboo shoots and remove their shells Cut into 1 cm×1 cm sections, soak in salt water, then put in 100°C water for 10 seconds, drain and set aside;

[0072] (2) Tumbling and pickling: Mix the dried hawthorn and purified water in a ratio of 1:3 by weight to obtain hawthorn juice, put the pretreated chicken, hawthorn juice and seasoning into a vacuum tumbler for tumbling, The temperature is 0°C, the vacuum degree is 0.04MPa, the speed is 7r / min, the time is 30min, and then it is left to marinate for 60min, and the marinated chicken is ready for use;

[0073] (3) Frying: Take marinated chicken, ...

Embodiment 2

[0076] A preparation method for preconditioning tender bamboo shoots roasted chicken is characterized in that the method comprises the steps of:

[0077] (1) Pretreatment: Select chicken with good meat quality to wash, cut into chicken pieces of 1.5cm×1.5cm, and carry out low-temperature vacuum precooking at a pressure of 100kPa, a temperature of 50°C, and a time of 10 minutes; select fresh tender bamboo shoots and remove their shells Cut into 1 cm×1 cm sections, soak in salt water, then put in 90°C water for 15 seconds, drain and set aside;

[0078] (2) Tumbling and marinating: Mix the dried hawthorn with purified water at a ratio of 1:5 by weight to obtain hawthorn juice, put the pretreated chicken, hawthorn juice and seasoning into a vacuum tumbler for tumbling, The temperature is 5°C, the vacuum degree is -0.08MPa, the speed is 3r / min, the time is 50min, and then it is left to marinate for 60min to obtain the marinated chicken for later use;

[0079] (3) Frying: Take mari...

Embodiment 3

[0082] A preparation method for preconditioning tender bamboo shoots roasted chicken is characterized in that the method comprises the steps of:

[0083] (1) Pretreatment: Select chicken with good meat quality to wash, cut into chicken pieces of 1.5cm×1.5cm, and pre-cook it in a low-temperature vacuum at a pressure of 95kPa, a temperature of 55°C, and a time of 15 minutes; select fresh tender bamboo shoots and remove their shells Cut into 1 cm×1 cm sections, soak in salt water, then put in 95°C water for 13 seconds, drain and set aside;

[0084] (2) Tumbling and marinating: Mix the dried hawthorn and purified water in a ratio of 1:4 by weight to obtain hawthorn juice, put the pretreated chicken, hawthorn juice and seasoning into a vacuum tumbler for tumbling, The temperature is 3°C, the vacuum degree is 0.01MPa, the speed is 5r / min, the time is 45min, and then it is left to marinate for 60min to obtain the marinated chicken for later use;

[0085] (3) Frying: Take marinated c...

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PUM

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Abstract

The invention discloses pre-conditioned roast chicken with tender bamboo shoots and a preparation method thereof. Raw materials used in the invention are tender bamboo shoots and chicken. The preparation method comprises the following steps: pre-conditioning; rolling, kneading and pickling; stir-frying; sterilizing; packaging; and the like. The prepared pre-conditioned roast chicken with the tender bamboo shoots is not only soft in taste, but also elastic in meat quality. In the testing process of the invention, hawthorn juice is added for kneading and rolling of the chicken, so the problems of muscle contraction and muscle protein denaturation caused by reduction of the pH value of muscles in a non-living state are solved; the moisture content in the chicken is obviously improved; and thetaste of the processed chicken is improved. A hawthorn extract is added in a stir-frying stage, so DPPH. free radicals in the produced pre-conditioned roast chicken are effectively removed, the activity of lipohydrolase and lipoxygenase is inhibited, free fatty acid in grease is reduced, and the shelf life of the produced pre-conditioned roast chicken is obviously prolonged. The added hawthorn juice and hawthorn extract are purely natural substances, so the pre-conditioned roast chicken with the tender bamboo shoots disclosed by the invention is healthier and safer, is low in greasy feeling in eating, and better caters for the taste of the public.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a pre-conditioned chicken with tender bamboo shoots and a preparation method thereof. Background technique [0002] With the acceleration of the pace of modern people's work and life, more and more office workers prefer pre-conditioned food that is convenient to eat, rich in taste, balanced in nutrition, and beautifully packaged. It is a semi-finished food that has undergone a series of processing. Simply heat it up. However, pre-cooked meat contains more oil after cooking, which is easy to breed microorganisms. Common microorganisms include Bacillus, Streptococcus, Psychrobacter, Pseudomonas, etc., which are prone to occur during storage and transportation. Problems such as rancidity directly affect consumption. In the prior art, the growth of microorganisms is mostly inhibited by adding antibacterial agents and high-temperature sterilization. However, due ...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/70A23L19/00A23L3/3472
CPCA23L13/50A23L13/72A23L19/03A23L19/09A23L3/3472A23V2002/00A23V2250/21Y02A40/90
Inventor 赵志峰刘福权蒋茜吴茜
Owner 四川省雅士科技有限公司
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