CN106387700A - Manufacture method of cold-marinated mint and orange flavored chicken breast meat slices - Google Patents
Manufacture method of cold-marinated mint and orange flavored chicken breast meat slices Download PDFInfo
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- CN106387700A CN106387700A CN201610961805.1A CN201610961805A CN106387700A CN 106387700 A CN106387700 A CN 106387700A CN 201610961805 A CN201610961805 A CN 201610961805A CN 106387700 A CN106387700 A CN 106387700A
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Abstract
The present invention provides a manufacture method of cold-marinated mint and orange flavored chicken breast meat slices. Frozen chicken breasts are thawed or the iced fresh chicken breasts are pre-cooled, the chicken breasts are boiled in water, the boiled chicken breasts are taken out, and the taken out chicken breasts are cooled; the cooled chicken breasts and carrots are sliced into thin slices, the carrot slices are blanched with a boiling water for 10-15 s; the chicken breast slices and the carrot slices are added into a marinade, the marinade submerges the chicken breast slices and carrot slices, and chicken breast slices and carrot slices are marinated for 8-15 h to obtain the mint and orange flavored chicken breast meat slices; and the obtained mint and orange flavored chicken breast meat slices are refrigerated at a condition of 0-4 DEG C or packaged and quick-frozen, and the refrigerated or quick-frozen mint and orange flavored chicken breast meat slices are preserved at a condition of -18 DEG C. The cold-marinated mint and orange flavored chicken breast meat slices are novel in tastes, stable in quality, convenient for preservation, long in shelf life, high in safety factor, simple in technology and convenient for mechanized productions.
Description
Technical field
The present invention relates to a kind of chicken products are and in particular to a kind of preparation method of cold halogen peppermint orange perfume pigeon breast sliced meat.
Background technology
Spiced and stewed food is one of traditional delicious food of China, and spiced and stewed food common at present is substantially the form of hot halogen, hot halogen
Product substantially all can use cassia bark, big fennel, fructus amomi etc. aniseed, can't determine it for the taste compound of aniseed itself is current
Species and quantity, in addition the aniseed quality discrepancy of different sources and different manufacturers is quite big, leads to product wind in its process
Taste is unstable and wayward, mostly relies only on long-used soup and personal experience, additionally, due to its storage method, holding time etc.
Deng restriction be difficult to realize large-scale industrial production.
Fresh Grade Breast is preferable, healthy meat products raw material, but Fresh Grade Breast meat is thick, is not easy to tasty, fresh in spiced and stewed food
Someone's list big chest of pot-stewed chicken, the eating method of current Fresh Grade Breast is confined to fried, grillING etc. mostly, not only bothers and is also unfavorable for body
Body health.
Content of the invention
The invention provides a kind of preparation method of cold halogen peppermint orange perfume pigeon breast sliced meat, solve above-mentioned hot halogen meat products mouth
Taste is unstable and wayward, the problem of storage method and storage time large-scale industrial production difficult to realize.
Realization the technical scheme is that：A kind of preparation method of cold halogen peppermint orange perfume pigeon breast sliced meat, step is as follows：
（1）Pretreatment of raw material：The jelly big chest of state chicken is thawed to central temperature 0-4 DEG C or big for chilled chicken chest is cooled to central temperature in advance
0-4℃；
（2）Cook：By step（1）In the big chest of chicken boil 10-15min in 90-95 DEG C of water, pull cooling out；
（3）Section：By step（2）The big chest of chicken of middle cooling and carrot slicing flakiness, carrot slice boiling water scalds 10-15s；
（4）Prepare thick gravy according to following weight portion flavoring：Edible salt 20-30, white granulated sugar 10-15, chicken fine powder 1-3, capsicum
Powder 3-6, meat face powder 1-3, orange juice 60-75, dried peppermint leaf 0.3-0.6, Chinese prickly ash 2-4, light-coloured vinegar 4-6；Above-mentioned flavoring is added to
In boiling water, stirring makes flavoring fully dissolve, and cools down to obtain thick gravy；
（5）Stew in soy sauce：By step（3）In the big rabat of chicken, carrot slice be added in thick gravy, thick gravy floods the big rabat of chicken and carrot
Piece, stew in soy sauce 8-15h under the conditions of 0-4 DEG C, obtain peppermint orange perfume pigeon breast sliced meat；
（6）Preservation：By step（5）The peppermint orange perfume pigeon breast sliced meat obtaining refrigerate in 0-4 DEG C of condition, or packaging quick-frozen after-
Preserve under the conditions of 18 DEG C.
Described step（2）The big chest of middle chicken boils to more than 72 DEG C of central temperature.
Described step（3）The big chest flaking power blader of middle chicken becomes the thin slice of 0.1-0.15cm, carrot flaking 0.1-0.15cm's
Thin slice.
The invention has the beneficial effects as follows：The present invention to remove the peel the big chest of chicken as major ingredient, by precooking, cooling down, cut into slices, cold halogen etc.
Technique makes cold halogen peppermint orange perfume brisket piece, and taste is novel, product with stable quality, convenient preservation, long shelf-life, safety coefficient
Height, and process is simple is easy to mechanization production.Solve product special flavour in hot halogen form process unstable and wayward,
Rely on substantially long-used soup and personal experience, thus being difficult to the problem of mass mechanized production.
Specific embodiment
Embodiment 1
In the present embodiment, the preparation method of cold halogen peppermint orange perfume pigeon breast sliced meat is as follows：
（1）Pretreatment of raw material：The jelly big chest of state chicken is thawed to central temperature 0-4 DEG C or big for chilled chicken chest is cooled to central temperature in advance
0-4℃；Repair bulk fat, manadesma, extravasated blood and irregularities；Fresh carrot is rinsed well；
（2）Cook：By step（1）In the big chest of chicken boil 10min in 90 DEG C of water, boil to more than 72 DEG C of central temperature, pull out
Cooling；
（3）Section：By step（2）The big chest flaking power blader of the middle chicken having cooled down becomes the thin slice of 0.1-0.15cm, carrot flaking
The thin slice of 0.1-0.15cm, carrot slice boiling water scalds 10s；
（4）Prepare thick gravy according to following weight portion flavoring：Edible salt 20, white granulated sugar 10, chicken fine powder 1, chilli powder 3, meat are fragrant
Powder 1, orange juice 60, dried peppermint leaf 0.3, Chinese prickly ash 2, light-coloured vinegar 4；Above-mentioned flavoring is added in boiling water, stirring makes flavoring abundant
Dissolving, cools down to obtain thick gravy；
（5）Stew in soy sauce：By step（3）In the big rabat of chicken, carrot slice be added in thick gravy, thick gravy floods the big rabat of chicken and carrot
Piece, stew in soy sauce 8h under the conditions of 0-4 DEG C, obtain peppermint orange perfume pigeon breast sliced meat；
（6）Preservation：By step（5）The peppermint orange perfume pigeon breast sliced meat obtaining refrigerate in 0-4 DEG C of condition, or packaging quick-frozen after-
Preserve under the conditions of 18 DEG C.
Embodiment 2
In the present embodiment, the preparation method of cold halogen peppermint orange perfume pigeon breast sliced meat is as follows：
（1）Pretreatment of raw material：The jelly big chest of state chicken is thawed to central temperature 0-4 DEG C or big for chilled chicken chest is cooled to central temperature in advance
0-4℃；Repair bulk fat, manadesma, extravasated blood and irregularities；Fresh carrot is rinsed well；
（2）Cook：By step（1）In the big chest of chicken boil 13min in 93 DEG C of water, boil to more than 72 DEG C of central temperature, pull out
Cooling；
（3）Section：By step（2）The big chest flaking power blader of the middle chicken having cooled down becomes the thin slice of 0.1-0.15cm, carrot flaking
The thin slice of 0.1-0.15cm, carrot slice boiling water scalds 10-15s；
（4）Prepare thick gravy according to following weight portion flavoring：Edible salt 25, white granulated sugar 12, chicken fine powder 2, chilli powder 5, meat are fragrant
Powder 2, orange juice 70, dried peppermint leaf 0.5, Chinese prickly ash 3, light-coloured vinegar 5；Above-mentioned flavoring is added in boiling water, stirring makes flavoring abundant
Dissolving, cools down to obtain thick gravy；
（5）Stew in soy sauce：By step（3）In the big rabat of chicken, carrot slice be added in thick gravy, thick gravy floods the big rabat of chicken and carrot
Piece, stew in soy sauce 10h under the conditions of 0-4 DEG C, obtain peppermint orange perfume pigeon breast sliced meat；
（6）Preservation：By step（5）The peppermint orange perfume pigeon breast sliced meat obtaining refrigerate in 0-4 DEG C of condition, or packaging quick-frozen after-
Preserve under the conditions of 18 DEG C.
Embodiment 3
In the present embodiment, the preparation method of cold halogen peppermint orange perfume pigeon breast sliced meat is as follows：
（1）Pretreatment of raw material：The jelly big chest of state chicken is thawed to central temperature 0-4 DEG C or big for chilled chicken chest is cooled to central temperature in advance
0-4℃；Repair bulk fat, manadesma, extravasated blood and irregularities；Fresh carrot is rinsed well；
（2）Cook：By step（1）In the big chest of chicken boil 15min in 95 DEG C of water, boil to more than 72 DEG C of central temperature, pull out
Cooling；
（3）Section：By step（2）The big chest flaking power blader of the middle chicken having cooled down becomes the thin slice of 0.1-0.15cm, carrot flaking
The thin slice of 0.1-0.15cm, carrot slice boiling water scalds 15s；
（4）Prepare thick gravy according to following weight portion flavoring：Edible salt 30, white granulated sugar 15, chicken fine powder 3, chilli powder 6, meat are fragrant
Powder 3, orange juice 75, dried peppermint leaf 0.6, Chinese prickly ash 4, light-coloured vinegar 6；Above-mentioned flavoring is added in boiling water, stirring makes flavoring abundant
Dissolving, cools down to obtain thick gravy；
（5）Stew in soy sauce：By step（3）In the big rabat of chicken, carrot slice be added in thick gravy, thick gravy floods the big rabat of chicken and carrot
Piece, stew in soy sauce 15h under the conditions of 0-4 DEG C, obtain peppermint orange perfume pigeon breast sliced meat；
（6）Preservation：By step（5）The peppermint orange perfume pigeon breast sliced meat obtaining refrigerate in 0-4 DEG C of condition, or packaging quick-frozen after-
Preserve under the conditions of 18 DEG C.
Claims (3)
1. a kind of preparation method of cold halogen peppermint orange perfume pigeon breast sliced meat is it is characterised in that step is as follows：
（1）Pretreatment of raw material：The jelly big chest of state chicken is thawed to central temperature 0-4 DEG C or big for chilled chicken chest is cooled to central temperature in advance
0-4℃；
（2）Cook：By step（1）In the big chest of chicken boil 10-15min in 90-95 DEG C of water, pull cooling out；
（3）Section：By step（2）The big chest of chicken of middle cooling and carrot slicing flakiness, carrot slice boiling water scalds 10-15s；
（4）Prepare thick gravy according to following weight portion flavoring：Edible salt 20-30, white granulated sugar 10-15, chicken fine powder 1-3, capsicum
Powder 3-6, meat face powder 1-3, orange juice 60-75, dried peppermint leaf 0.3-0.6, Chinese prickly ash 2-4, light-coloured vinegar 4-6；Above-mentioned flavoring is added to
In boiling water, stirring makes flavoring fully dissolve, and cools down to obtain thick gravy；
（5）Stew in soy sauce：By step（3）In the big rabat of chicken, carrot slice be added in thick gravy, thick gravy floods the big rabat of chicken and carrot
Piece, stew in soy sauce 8-15h under the conditions of 0-4 DEG C, obtain peppermint orange perfume pigeon breast sliced meat；
（6）Preservation：By step（5）The peppermint orange perfume pigeon breast sliced meat obtaining refrigerate in 0-4 DEG C of condition, or packaging quick-frozen after-
Preserve under the conditions of 18 DEG C.
2. cold halogen peppermint orange perfume pigeon breast sliced meat according to claim 1 preparation method it is characterised in that：Described step
（2）The big chest of middle chicken boils to more than 72 DEG C of central temperature.
3. cold halogen peppermint orange perfume pigeon breast sliced meat according to claim 1 preparation method it is characterised in that：Described step
（3）The big chest flaking power blader of middle chicken becomes the thin slice of 0.1-0.15cm, the thin slice of carrot flaking 0.1-0.15cm.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610961805.1A CN106387700A (en) | 2016-10-28 | 2016-10-28 | Manufacture method of cold-marinated mint and orange flavored chicken breast meat slices |
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| CN201610961805.1A CN106387700A (en) | 2016-10-28 | 2016-10-28 | Manufacture method of cold-marinated mint and orange flavored chicken breast meat slices |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107625065A (en) * | 2017-11-07 | 2018-01-26 | 深圳市圣之堡创新投资有限公司 | A kind of chafing dish formula prepared using orange and preparation method thereof |
| CN108552488A (en) * | 2018-04-23 | 2018-09-21 | 林晓玲 | The preparation method and products thereof of instant Fresh Grade Breast |
| CN110495595A (en) * | 2018-05-18 | 2019-11-26 | 徐州惠农鸭业有限公司 | A kind of halogen material formula of black green pepper Fresh Grade Breast and black green pepper Fresh Grade Breast preparation method |
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| WO2011082711A1 (en) * | 2010-01-11 | 2011-07-14 | Icon Food Aps | A restructured meat product |
| CN104187793A (en) * | 2014-06-30 | 2014-12-10 | 安徽靖童科技农业发展有限公司 | Chicken chop and preparation method |
| CN104397746A (en) * | 2014-11-28 | 2015-03-11 | 河南省淇县永达食业有限公司 | Preparation method of quick-frozen roast-chicken-flavored shredded chicken breast |
| CN105212077A (en) * | 2015-10-29 | 2016-01-06 | 鹤壁市永达美源食品有限公司 | A kind of preparation method of poor Flavor black-bone chicken pawl |
| CN105918916A (en) * | 2016-05-23 | 2016-09-07 | 鹤壁市永达美源食品有限公司 | Shredded chicken steak roasted through rock candy and making method of chicken steak |
-
2016
- 2016-10-28 CN CN201610961805.1A patent/CN106387700A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011082711A1 (en) * | 2010-01-11 | 2011-07-14 | Icon Food Aps | A restructured meat product |
| CN104187793A (en) * | 2014-06-30 | 2014-12-10 | 安徽靖童科技农业发展有限公司 | Chicken chop and preparation method |
| CN104397746A (en) * | 2014-11-28 | 2015-03-11 | 河南省淇县永达食业有限公司 | Preparation method of quick-frozen roast-chicken-flavored shredded chicken breast |
| CN105212077A (en) * | 2015-10-29 | 2016-01-06 | 鹤壁市永达美源食品有限公司 | A kind of preparation method of poor Flavor black-bone chicken pawl |
| CN105918916A (en) * | 2016-05-23 | 2016-09-07 | 鹤壁市永达美源食品有限公司 | Shredded chicken steak roasted through rock candy and making method of chicken steak |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107625065A (en) * | 2017-11-07 | 2018-01-26 | 深圳市圣之堡创新投资有限公司 | A kind of chafing dish formula prepared using orange and preparation method thereof |
| CN108552488A (en) * | 2018-04-23 | 2018-09-21 | 林晓玲 | The preparation method and products thereof of instant Fresh Grade Breast |
| CN110495595A (en) * | 2018-05-18 | 2019-11-26 | 徐州惠农鸭业有限公司 | A kind of halogen material formula of black green pepper Fresh Grade Breast and black green pepper Fresh Grade Breast preparation method |
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Application publication date: 20170215 |