CN101999689A - Method for producing steamed chicken breast product with better mouth feel - Google Patents
Method for producing steamed chicken breast product with better mouth feel Download PDFInfo
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- CN101999689A CN101999689A CN2010105538385A CN201010553838A CN101999689A CN 101999689 A CN101999689 A CN 101999689A CN 2010105538385 A CN2010105538385 A CN 2010105538385A CN 201010553838 A CN201010553838 A CN 201010553838A CN 101999689 A CN101999689 A CN 101999689A
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Abstract
The invention relates to a method for producing a steamed chicken breast product with better mouth feel. A salting fluid comprises 1% to 1.8% (w/w) of salt, 1.2% to 2.0% (w/w) of monosodium glutamate, 1.0% to 2.5% (w/w) of compound phosphate, 2% to 5% (w/w) of edible oil, cassava modified starch, a proper quantity of flavoring and spice. The method comprises the following steps: dissolving the materials in deionized water and homogenizing until residues are removed; standing the salting fluid in low temperature of 0 to 4 DEG C for standby; modifying the peeled chicken breast, and putting into a vacuum tumbler; adding the salting fluid, and rolling the chicken breast for 15 to 25 minutes at the vacuum degree of 0.05mpa to 0.08mpa; standing the chicken breast, and rolling again; adding power; steaming the chicken breast, and cooling; freezing separately; and packaging. The cooking chicken breast product produced by the method is fresh and juicy and has long aftertaste. The yield of the product is 3% to 5% higher than that of the steamed chicken breast product produced by a traditional method.
Description
Technical field
The present invention relates to a kind of preparation method who improves boiling Fresh Grade Breast goods mouthfeel.
Background technology
The mouthfeel quality of meat products depends primarily on the tender degree and the water-retaining property of meat.Livestock and poultry kind difference, the water-retaining property of muscle is different.Water-retaining property is meant working as muscle is subjected to keep its original moisture and the ability of adding moisture under external force effect (as extruding, chopping, heating, freezing, processing) or the holding conditions, also claims to be waterpower, is water-based.The muscle of cutting apart behind the government official is under the effect that is not subjected to any external force, and the Free water in the muscle also can exist moisture ease to lose (overflow or ooze) because of the gravity effect.Do the time spent when muscle is subjected to external force, the lax water in the muscle protein system can be released, and becomes the excessive gradually mistake of Free water.Muscular system waterpower is that muscle protein keeps it to include the ability of moisture, be local flavor, fragrance, the nutritive value that waterpower not only influences muscle, also influence its succulence, also to the important meaning that is processed with of meat products, the decline of muscular system waterpower is expressed as liquid and oozes out, be called " dropping down water " without the meat that freezes and hot plate, the meat of hotting plate thawing then is called " shrink " " dropping liquid " to the meat that boiled.
The relative retentiveness of Fresh Grade Breast is poor, so is difficult to realize high added value in the Fresh Grade Breast product development.But Fresh Grade Breast is the food requirement that high protein, low fat meet human health, and product has a extensive future." a kind of preparation method who improves boiling Fresh Grade Breast goods mouthfeel " invention improves the quality of Fresh Grade Breast from the aspect that improves water retention, simultaneously, and for the exploitation new product of Fresh Grade Breast is inquired into new approach.
Summary of the invention
The purpose of this invention is to provide a kind of preparation method who improves boiling Fresh Grade Breast goods mouthfeel, the fresh and tender succulence of boiling pigeon breast product of Sheng Chaning in this way, the product yield rate is compared high by 3～5% with the boiling pigeon breast goods of produced in conventional processes.
For achieving the above object, the present invention adopts following technical scheme: a kind of preparation method who improves boiling Fresh Grade Breast goods mouthfeel, it is characterized in that, salt 1～1.8% (w/w), monosodium glutamate 1.2～2.0% (w/w), composite phosphate 1.0～2.5% (w/w), flavoring and spice is an amount of, edible oil 2～5% (w/w), cassava modified starch 3～8% (w/w) dissolve in deionized water and through homogenized to there not being residue, the pickling liquid that obtains is 0～4 ℃ time cold usefulness of purchasing.The peeling big chest of chicken (not classification), the vacuum tumbler is gone in finishing, add incarnation and weigh 12～25% (w/w) pickling liquid, under the condition of vacuum 0.05mpa～0.08mpa, during temperature-1 ℃～4 ℃, tumbling 15～25min, stop to leave standstill 15～25min, tumbling 15～25min again, last powder, boiling 3～7 minutes, cooling is singly frozen, packing.
Salt 1～1.8% (w/w), monosodium glutamate 1.2～2.0% (w/w), composite phosphate 1.0～2.5% (w/w), flavoring and spice is an amount of, edible oil 2～5% (w/w), cassava modified starch 3～8% (w/w) dissolve in deionized water and through homogenized to there not being residue, the pickling liquid that obtains is 0～4 ℃ time cold usefulness of purchasing.
The peeling big chest of chicken (not classification), the vacuum tumbler is gone in finishing, adds incarnation and weighs 12～25% (w/w) pickling liquid.
The big chest of chicken after pickling liquid is pickled under the condition of vacuum 0.05mpa～0.08mpa, during temperature-1 ℃～4 ℃, tumbling 15～25min.
The big chest of chicken after the tumbling leaves standstill 15～25min, again tumbling 15～25min.
Once more on the big chest of the chicken after the tumbling behind the powder, boiling 3～7 minutes, cooling is singly frozen, packing.
The specific embodiment
Embodiment 1: salt 1.5% (w/w), monosodium glutamate 1.2% (w/w), composite phosphate 1.5% (w/w), flavoring and spice is an amount of, edible oil 5% (w/w), cassava modified starch 8% (w/w) dissolve in deionized water and through homogenized to there not being residue, the pickling liquid that obtains is 0～4 ℃ time cold usefulness of purchasing.The peeling big chest of chicken (not classification), the vacuum tumbler is gone in finishing, adds incarnation and weighs 15% (w/w) pickling liquid, under the condition of vacuum 0.07mpa, during temperature-1 ℃, tumbling 15min stops to leave standstill 20min, tumbling 25min again, last powder, boiling 5 minutes, cooling is singly frozen, packing.
Embodiment 2: the configuration of pickling liquid, and salt 1.8% (w/w), monosodium glutamate 1.5% (w/w), composite phosphate 1.8% (w/w), flavoring and spice are an amount of, edible oil 4% (w/w), cassava modified starch 5% (w/w); Above material dissolves in deionized water and passes through homogenized to there not being residue, and the pickling liquid that obtains is the cold usefulness of purchasing under 0～4 ℃.The peeling big chest of chicken (not classification), the vacuum tumbler is gone in finishing, adds incarnation and weighs 18% (w/w) pickling liquid, under the condition of vacuum 0.06mpa, during 2 ℃ of temperature, tumbling 20min stops to leave standstill 15min, tumbling 15min again, last powder, boiling 6 minutes, cooling is singly frozen, packing.。
Embodiment 3: salt 1.0% (w/w), monosodium glutamate 1.0% (w/w), composite phosphate 2.0% (w/w), flavoring and spice is an amount of, edible oil 3% (w/w), cassava modified starch 7% (w/w) dissolve in deionized water and through homogenized to there not being residue, the pickling liquid that obtains is 0～4 ℃ time cold usefulness of purchasing.The peeling big chest of chicken (not classification), the vacuum tumbler is gone in finishing, adds incarnation and weighs 20% (w/w) pickling liquid, under the condition of vacuum 0.08mpa, during 4 ℃ of temperature, tumbling 15min stops to leave standstill 15min, tumbling 15min again, last powder, boiling 7 minutes, cooling is singly frozen, packing.
Claims (6)
1. preparation method who improves boiling Fresh Grade Breast goods mouthfeel, it is characterized in that, salt 1～1.8% (w/w), monosodium glutamate 1.2～2.0% (w/w), composite phosphate 1.0～2.5% (w/w), flavoring and spice is an amount of, edible oil 2～5% (w/w), cassava modified starch 3～8% (w/w) dissolve in deionized water and through homogenized to there not being residue, the pickling liquid that obtains is 0～4 ℃ time cold usefulness of purchasing.The peeling big chest of chicken (not classification), the vacuum tumbler is gone in finishing, add incarnation and weigh 12～25% (w/w) pickling liquid, under the condition of vacuum 0.05mpa～0.08mpa, during temperature-1 ℃～4 ℃, tumbling 15～25min, stop to leave standstill 15～25min, tumbling 15～25min again, last powder, boiling 3～7 minutes, cooling is singly frozen, packing.
2. preparation method as claimed in claim 1, it is characterized in that, salt 1～1.8% (w/w), monosodium glutamate 1.2～2.0% (w/w), composite phosphate 1.0～2.5% (w/w), flavoring and spice is an amount of, edible oil 2～5% (w/w), cassava modified starch 3～8% (w/w) dissolve in deionized water and through homogenized to there not being residue, the pickling liquid that obtains is 0～4 ℃ time cold usefulness of purchasing.
3. preparation method as claimed in claim 1 is characterized in that, the peeling big chest of chicken (not classification), and the vacuum tumbler is gone in finishing, adds incarnation and weighs 12～25% (w/w) pickling liquid.
4. preparation method as claimed in claim 1 is characterized in that, the big chest of the chicken after pickling liquid is pickled under the condition of vacuum 0.05mpa～0.08mpa, during temperature-1 ℃～4 ℃, tumbling 15～25min.
5. preparation method as claimed in claim 1 is characterized in that, the big chest of the chicken after the tumbling leaves standstill 15～25min, again tumbling 15～25min.
6. preparation method as claimed in claim 1 is characterized in that, once more on the big chest of the chicken after the tumbling behind the powder, and boiling 3～7 minutes, cooling is singly frozen, packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105538385A CN101999689A (en) | 2010-11-23 | 2010-11-23 | Method for producing steamed chicken breast product with better mouth feel |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105538385A CN101999689A (en) | 2010-11-23 | 2010-11-23 | Method for producing steamed chicken breast product with better mouth feel |
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| CN101999689A true CN101999689A (en) | 2011-04-06 |
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| CN2010105538385A Pending CN101999689A (en) | 2010-11-23 | 2010-11-23 | Method for producing steamed chicken breast product with better mouth feel |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103054057A (en) * | 2012-12-31 | 2013-04-24 | 浙江工业大学 | Half-dried chicken breast meat and application thereof |
| CN103598614A (en) * | 2013-11-07 | 2014-02-26 | 安徽立泰食品科技有限公司 | Vacuum tumbling salting method of chicken meat |
| CN103598612A (en) * | 2013-11-07 | 2014-02-26 | 安徽立泰食品科技有限公司 | Method for improving water holding capacity of chicken and preventing fried chicken from shrinking |
| CN104026510A (en) * | 2014-06-27 | 2014-09-10 | 陕西东东包餐饮食品有限公司 | Production process of shredded pork with pickled mustard tuber |
| CN104106816A (en) * | 2014-06-25 | 2014-10-22 | 浙江五芳斋实业股份有限公司 | Tenderization treatment process for meat in vacuum rice pudding |
| CN104687086A (en) * | 2014-11-24 | 2015-06-10 | 渤海大学 | Method for preparing high-quality meat balls by breast meat of eliminated laying hens |
| CN107518366A (en) * | 2017-08-29 | 2017-12-29 | 福建佳客来食品股份有限公司 | A kind of complex flavor Pickling Powder and its application |
| CN107594376A (en) * | 2017-09-18 | 2018-01-19 | 江苏省农业科学院 | A kind of preparation method of fresh and tender poultry brisket |
| CN108835537A (en) * | 2018-07-23 | 2018-11-20 | 沈阳禾农农业科技开发有限公司 | The production method for improving Fresh Grade Breast piece |
-
2010
- 2010-11-23 CN CN2010105538385A patent/CN101999689A/en active Pending
Non-Patent Citations (2)
| Title |
|---|
| 吴立根等: "复合变性淀粉提高鸡胸肉保水率的研究", 《食品与机械》 * |
| 张国治等: "滚揉工艺对蜜汁鸡翅品质影响的研究", 《河南工业大学学报（自然科学版）》 * |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103054057A (en) * | 2012-12-31 | 2013-04-24 | 浙江工业大学 | Half-dried chicken breast meat and application thereof |
| CN103054057B (en) * | 2012-12-31 | 2014-07-02 | 浙江工业大学 | Half-dried chicken breast meat and application thereof |
| CN103598614A (en) * | 2013-11-07 | 2014-02-26 | 安徽立泰食品科技有限公司 | Vacuum tumbling salting method of chicken meat |
| CN103598612A (en) * | 2013-11-07 | 2014-02-26 | 安徽立泰食品科技有限公司 | Method for improving water holding capacity of chicken and preventing fried chicken from shrinking |
| CN104106816A (en) * | 2014-06-25 | 2014-10-22 | 浙江五芳斋实业股份有限公司 | Tenderization treatment process for meat in vacuum rice pudding |
| CN104026510A (en) * | 2014-06-27 | 2014-09-10 | 陕西东东包餐饮食品有限公司 | Production process of shredded pork with pickled mustard tuber |
| CN104026510B (en) * | 2014-06-27 | 2016-07-06 | 陕西东东包餐饮食品有限公司 | A kind of production technology of shredded pork and hot pickled mustard greens |
| CN104687086A (en) * | 2014-11-24 | 2015-06-10 | 渤海大学 | Method for preparing high-quality meat balls by breast meat of eliminated laying hens |
| CN104687086B (en) * | 2014-11-24 | 2019-05-03 | 渤海大学 | A method of high-quality tribute ball is made using rejected layer Fresh Grade Breast |
| CN107518366A (en) * | 2017-08-29 | 2017-12-29 | 福建佳客来食品股份有限公司 | A kind of complex flavor Pickling Powder and its application |
| CN107594376A (en) * | 2017-09-18 | 2018-01-19 | 江苏省农业科学院 | A kind of preparation method of fresh and tender poultry brisket |
| CN108835537A (en) * | 2018-07-23 | 2018-11-20 | 沈阳禾农农业科技开发有限公司 | The production method for improving Fresh Grade Breast piece |
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