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

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 ...

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