CN107242460A - A kind of boneless chicken breast strips and its processing method - Google Patents
A kind of boneless chicken breast strips and its processing method Download PDFInfo
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- CN107242460A CN107242460A CN201710581519.7A CN201710581519A CN107242460A CN 107242460 A CN107242460 A CN 107242460A CN 201710581519 A CN201710581519 A CN 201710581519A CN 107242460 A CN107242460 A CN 107242460A
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- 206010034203 Pectus Carinatum Diseases 0.000 title claims abstract description 20
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 241000287828 Gallus gallus Species 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 240000002234 Allium sativum Species 0.000 claims abstract description 13
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
- 238000010411 cooking Methods 0.000 claims abstract description 13
- 235000004611 garlic Nutrition 0.000 claims abstract description 13
- 235000008397 ginger Nutrition 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 239000008159 sesame oil Substances 0.000 claims abstract description 13
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 13
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 13
- 235000013599 spices Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000014101 wine Nutrition 0.000 claims abstract description 13
- 229920000881 Modified starch Polymers 0.000 claims abstract description 12
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 11
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 11
- 244000062730 Melissa officinalis Species 0.000 claims abstract description 10
- 235000010654 Melissa officinalis Nutrition 0.000 claims abstract description 10
- 239000000865 liniment Substances 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 239000000126 substance Substances 0.000 claims description 4
- 244000068988 Glycine max Species 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 235000012813 breadcrumbs Nutrition 0.000 claims description 3
- 235000013330 chicken meat Nutrition 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 230000003902 lesion Effects 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims description 3
- 244000144977 poultry Species 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 235000020097 white wine Nutrition 0.000 claims description 3
- 210000000038 chest Anatomy 0.000 claims 1
- 235000013372 meat Nutrition 0.000 claims 1
- 230000008901 benefit Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 9
- 235000013305 food Nutrition 0.000 description 9
- 230000003750 conditioning effect Effects 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000002834 transmittance Methods 0.000 description 1
- 239000003981 vehicle Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of boneless chicken breast strips, it is characterised in that includes the raw material of following parts by weight：90 110 parts of the big brisket of chicken, 13 parts of white granulated sugar, 0.3 0.9 parts of salt, 0.2 0.6 parts of sodium tripolyphosphate, 59 parts of spice, 0.1 0.3 parts of ginger mud, 0.5 1.5 parts of mashed garlic, 0.25 0.65 parts of cooking wine, 24 parts of modified corn starch, 0.1 0.3 parts of sesame oil, 0.5 0.9 parts of chicken balm, 0.1 0.3 parts of carragheen, 13 parts of soybean protein isolate, 24 28 parts of frozen water.The invention also discloses a kind of processing method of above-mentioned boneless chicken breast strips.By adopting the above-described technical solution, the invention has the advantages that：Gained boneless chicken breast strips fine and tender taste of the invention, retentiveness is good, and local flavor is full, it is easy to digestion and absorption, is beneficial to health.
Description
Technical field
The present invention relates to food processing field, specifically a kind of boneless chicken breast strips and its processing method.
Background technology
With the development and growth in the living standard of society, increasing people begin to focus on Food safety and health and asked
Topic, but while socio-economic development, the rhythm of life of people is also increasingly faster, therefore, prefabricated conditioning food meet the tendency of and
It is raw.
The advantage of prefabricated conditioning food is to cook simply, eats fast, can save the time, non-for working clan
It is often convenient, but shortcoming is also clearly, and often nutrition is single for prefabricated conditioning food, and mouthfeel is poor, is difficult to be absorbed by the body and disappears
Change, influence people are healthy.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of boneless chicken breast strips and its processing method.
To achieve the above object, the technical solution adopted by the present invention is：A kind of boneless chicken breast strips, include the original of following parts by weight
Material：Chicken is big brisket 90-110 parts, 1-3 parts of white granulated sugar, 0.3-0.9 parts of salt, 0.2-0.6 parts of sodium tripolyphosphate, spice 5-9
Part, 0.1-0.3 parts of ginger mud, 0.5-1.5 parts of mashed garlic, 0.25-0.65 parts of cooking wine, 2-4 parts of modified corn starch, sesame oil 0.1-
0.3 part, 0.5-0.9 parts of chicken balm, 0.1-0.3 parts of carragheen, 1-3 parts of soybean protein isolate, 24-28 parts of frozen water.
Preferably, a kind of boneless chicken breast strips, include the raw material of following parts by weight：100 parts of the big brisket of chicken, 2 parts of white granulated sugar, food
0.6 part of salt, 0.4 part of sodium tripolyphosphate, 7 parts of spice, 0.2 part of ginger mud, 1 part of mashed garlic, 0.45 part of cooking wine, modified corn starch 3
Part, 0.2 part of sesame oil, 0.7 part of chicken balm, 0.2 part of carragheen, 2 parts of soybean protein isolate, 26 parts of frozen water.
Preferably, a kind of boneless chicken breast strips, its processing method comprises the following steps：
First, pretreatment of raw material：
Foreign, free from extraneous odour, the qualified new big brisket of freshly-slaughtered poultry without lesion are selected, length 8-10cm, weight 7-9g/ bars, note is cut into
Meaning：Cut rear length uniform, even thickness；
2nd, tumbling：
It is according to recipe requirements that white granulated sugar, salt, sodium tripolyphosphate, spice, ginger mud, mashed garlic, cooking wine, sesame oil and chicken is fragrant
Cream is mixed evenly to form tumbling liquid in advance with frozen water, and load weighted raw material is poured into tumbler, tumbler is capped close
Envelope, vacuumizes 0.08MPa, 6 revs/min of rotating speed, continuous tumbling 60 minutes, then modified corn starch, carragheen and soybean are separated
Albumen is uniformly sprinkled into, and vacuumizes 0.08MPa, 6 revs/min of rotating speed, continuous tumbling 15 minutes, discharging to pickled pond；
3rd, stand：
Raw material after tumbling is stood 14~18 hours in 0~4 DEG C of environment；
4th, upper chaff：
Raw material after tumbling is stood uniformly wraps up in last layer extra dry white wine 2# breadcrumbs；
5th, balance：
The product for having wrapped up in chaff is put on refrigerator tray, notes being fully deployed, it is impossible to bend, distance is left between product, it is to avoid
Adhesion；
6th, it is quick-frozen：
The good product of balance is entered into mono-frozen machine or quick freezing repository freezes to -18 DEG C of product center temperature；
7th, product are examined：
By weight, shape and the bad removal of color and luster, inspection of foreign substance in product；
8th, pack：
Qualified product will be examined to be packed with every bag of 1kg, 10 bags of specifications per case；
9th, storage keeping：
Taken care of in the freezer that packaged product is sent into -18 DEG C.
In the above-mentioned technical solutions, the present invention with the addition of modified corn starch, the reduction of its light transmittance, resistance to acids and bases, resistance to machine
Tool processing, endurance of cutting enhancing, gelling performance are improved, and can be effectively improved the retentiveness and tenderness of Fresh Grade Breast, be improved mouthfeel；
The present invention with the addition of soybean protein isolate, can not only improve the texture of the big brisket of chicken, increase local flavor, and improve albumen
Content, enhances vitamin, and can form emulsion and gel-type vehicle prevents fat from being moved to surface, thus plays promotion fat suction
Receive or the fatty effect combined, it is possible to reduce the loss of fat and juice in process, help to maintain the stabilization of profile,
Its oil absorbency is 154%, makes product retentiveness and tenderness good.
By adopting the above-described technical solution, the invention has the advantages that：
Gained boneless chicken breast strips fine and tender taste of the invention, retentiveness is good, and local flavor is full, it is easy to digestion and absorption, is beneficial to human body and is good for
Health.
Embodiment
In conjunction with specific embodiment, the present invention will be further described.
Embodiment one：A kind of boneless chicken breast strips, include the raw material of following parts by weight：90 parts of the big brisket of chicken, 1 part of white granulated sugar, food
0.3 part of salt, 0.2 part of sodium tripolyphosphate, 5 parts of spice, 0.1 part of ginger mud, 0.5 part of mashed garlic, 0.25 part of cooking wine, modified corn starch
2 parts, 0.1 part of sesame oil, 0.5 part of chicken balm, 0.1 part of carragheen, 1 part of soybean protein isolate, 24 parts of frozen water.
Embodiment two：A kind of boneless chicken breast strips, include the raw material of following parts by weight：100 parts of the big brisket of chicken, 2 parts of white granulated sugar, food
0.6 part of salt, 0.4 part of sodium tripolyphosphate, 7 parts of spice, 0.2 part of ginger mud, 1 part of mashed garlic, 0.45 part of cooking wine, modified corn starch 3
Part, 0.2 part of sesame oil, 0.7 part of chicken balm, 0.2 part of carragheen, 2 parts of soybean protein isolate, 26 parts of frozen water.
Embodiment three：A kind of boneless chicken breast strips, include the raw material of following parts by weight：110 parts of the big brisket of chicken, 3 parts of white granulated sugar, food
0.9 part of salt, 0.6 part of sodium tripolyphosphate, 9 parts of spice, 0.3 part of ginger mud, 1.5 parts of mashed garlic, 0.65 part of cooking wine, modified corn starch
4 parts, 0.3 part of sesame oil, 0.9 part of chicken balm, 0.3 part of carragheen, 3 parts of soybean protein isolate, 28 parts of frozen water.
Example IV：A kind of boneless chicken breast strips, include the raw material of following parts by weight：95 parts of the big brisket of chicken, 1.5 parts of white granulated sugar,
0.4 part of salt, 0.3 part of sodium tripolyphosphate, 6 parts of spice, 0.15 part of ginger mud, 0.7 part of mashed garlic, 0.35 part of cooking wine, corn denaturation
2.5 parts of starch, 0.15 part of sesame oil, 0.6 part of chicken balm, 0.15 part of carragheen, 1.5 parts of soybean protein isolate, 25 parts of frozen water.
Embodiment five：A kind of boneless chicken breast strips, include the raw material of following parts by weight：105 parts of the big brisket of chicken, 2.5 parts of white granulated sugar,
0.7 part of salt, 0.5 part of sodium tripolyphosphate, 8 parts of spice, 0.25 part of ginger mud, 1.3 parts of mashed garlic, 0.55 part of cooking wine, corn denaturation
3.5 parts of starch, 0.25 part of sesame oil, 0.8 part of chicken balm, 0.25 part of carragheen, 2.5 parts of soybean protein isolate, 27 parts of frozen water.
A kind of boneless chicken breast strips referred in above-described embodiment, its processing method comprises the following steps：
First, pretreatment of raw material：
Foreign, free from extraneous odour, the qualified new big brisket of freshly-slaughtered poultry without lesion are selected, length 8-10cm, weight 7-9g/ bars, note is cut into
Meaning：Cut rear length uniform, even thickness；
2nd, tumbling：
It is according to recipe requirements that white granulated sugar, salt, sodium tripolyphosphate, spice, ginger mud, mashed garlic, cooking wine, sesame oil and chicken is fragrant
Cream is mixed evenly to form tumbling liquid in advance with frozen water, and load weighted raw material is poured into tumbler, tumbler is capped close
Envelope, vacuumizes 0.08MPa, 6 revs/min of rotating speed, continuous tumbling 60 minutes, then modified corn starch, carragheen and soybean are separated
Albumen is uniformly sprinkled into, and vacuumizes 0.08MPa, 6 revs/min of rotating speed, continuous tumbling 15 minutes, discharging to pickled pond；
3rd, stand：
Raw material after tumbling is stood 14~18 hours in 0~4 DEG C of environment；
4th, upper chaff：
Raw material after tumbling is stood uniformly wraps up in last layer extra dry white wine 2# breadcrumbs；
5th, balance：
The product for having wrapped up in chaff is put on refrigerator tray, notes being fully deployed, it is impossible to bend, distance is left between product, it is to avoid
Adhesion；
6th, it is quick-frozen：
The good product of balance is entered into mono-frozen machine or quick freezing repository freezes to -18 DEG C of product center temperature；
7th, product are examined：
By weight, shape and the bad removal of color and luster, inspection of foreign substance in product；
8th, pack：
Qualified product will be examined to be packed with every bag of 1kg, 10 bags of specifications per case；
9th, storage keeping：
Taken care of in the freezer that packaged product is sent into -18 DEG C.
The quality measurements of the spicy chicken frame of gained are as follows in above-described embodiment：
The physical and chemical index result of table 1
The microbiological indicator result of table 2
| Microbiological indicator | Standard value | Testing result |
| Total plate count | ≤10000 | ＜ 65 |
| Coliform | ≤20 | ＜ 15 |
| Pathogenic bacteria | It must not detect | Do not detect |
Quality measurements from the spicy chicken frame in Tables 1 and 2, above-described embodiment are up to standard.
General principle, principal character and the advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (3)
1. a kind of boneless chicken breast strips, it is characterised in that include the raw material of following parts by weight：Chicken is big brisket 90-110 parts, white granulated sugar 1-3
Part, 0.3-0.9 parts of salt, 0.2-0.6 parts of sodium tripolyphosphate, 5-9 parts of spice, 0.1-0.3 parts of ginger mud, 0.5-1.5 parts of mashed garlic,
0.25-0.65 parts of cooking wine, 2-4 parts of modified corn starch, 0.1-0.3 parts of sesame oil, 0.5-0.9 parts of chicken balm, carragheen
0.1-0.3 parts, 1-3 parts of soybean protein isolate, 24-28 parts of frozen water.
2. a kind of boneless chicken breast strips according to claim 1, it is characterised in that include the raw material of following parts by weight：The big chest of chicken
100 parts of meat, 2 parts of white granulated sugar, 0.6 part of salt, 0.4 part of sodium tripolyphosphate, 7 parts of spice, 0.2 part of ginger mud, 1 part of mashed garlic, cooking wine
0.45 part, 3 parts of modified corn starch, 0.2 part of sesame oil, 0.7 part of chicken balm, 0.2 part of carragheen, 2 parts of soybean protein isolate,
26 parts of frozen water.
3. a kind of boneless chicken breast strips according to claim 1 or 2, it is characterised in that its processing method comprises the following steps：
First, pretreatment of raw material：
Foreign, free from extraneous odour, the qualified new big brisket of freshly-slaughtered poultry without lesion are selected, length 8-10cm, weight 7-9g/ bars, note is cut into
Meaning：Cut rear length uniform, even thickness；
2nd, tumbling：
It is according to recipe requirements that white granulated sugar, salt, sodium tripolyphosphate, spice, ginger mud, mashed garlic, cooking wine, sesame oil and chicken is fragrant
Cream is mixed evenly to form tumbling liquid in advance with frozen water, and load weighted raw material is poured into tumbler, tumbler is capped close
Envelope, vacuumizes 0.08MPa, 6 revs/min of rotating speed, continuous tumbling 60 minutes, then modified corn starch, carragheen and soybean are separated
Albumen is uniformly sprinkled into, and vacuumizes 0.08MPa, 6 revs/min of rotating speed, continuous tumbling 15 minutes, discharging to pickled pond；
3rd, stand：
Raw material after tumbling is stood 14~18 hours in 0~4 DEG C of environment；
4th, upper chaff：
Raw material after tumbling is stood uniformly wraps up in last layer extra dry white wine 2# breadcrumbs；
5th, balance：
The product for having wrapped up in chaff is put on refrigerator tray, notes being fully deployed, it is impossible to bend, distance is left between product, it is to avoid
Adhesion；
6th, it is quick-frozen：
The good product of balance is entered into mono-frozen machine or quick freezing repository freezes to -18 DEG C of product center temperature；
7th, product are examined：
By weight, shape and the bad removal of color and luster, inspection of foreign substance in product；
8th, pack：
Qualified product will be examined to be packed with every bag of 1kg, 10 bags of specifications per case；
9th, storage keeping：
Taken care of in the freezer that packaged product is sent into -18 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710581519.7A CN107242460A (en) | 2017-07-17 | 2017-07-17 | A kind of boneless chicken breast strips and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710581519.7A CN107242460A (en) | 2017-07-17 | 2017-07-17 | A kind of boneless chicken breast strips and its processing method |
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| Publication Number | Publication Date |
|---|---|
| CN107242460A true CN107242460A (en) | 2017-10-13 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710581519.7A Withdrawn CN107242460A (en) | 2017-07-17 | 2017-07-17 | A kind of boneless chicken breast strips and its processing method |
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| Country | Link |
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| CN (1) | CN107242460A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107969643A (en) * | 2017-12-15 | 2018-05-01 | 诸城外贸有限责任公司 | A kind of particle shredded chicken and preparation method thereof |
| CN108685039A (en) * | 2018-05-03 | 2018-10-23 | 泰州市乐太食品有限公司 | A kind of boneless chicken breast strips and processing method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102106551A (en) * | 2009-12-24 | 2011-06-29 | 河南省淇县永达食业有限公司 | Meat roll and preparation method thereof |
| CN104544243A (en) * | 2014-12-12 | 2015-04-29 | 潍坊润田食品有限责任公司 | Original recipe strips and processing method thereof |
| CN105962113A (en) * | 2016-06-27 | 2016-09-28 | 濮阳市德信食品有限公司 | Boneless chicken fillet and manufacture method thereof |
| CN107279797A (en) * | 2017-07-17 | 2017-10-24 | 诸城市东方食品有限公司 | A kind of mini chicken skewer and preparation method thereof |
-
2017
- 2017-07-17 CN CN201710581519.7A patent/CN107242460A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106551A (en) * | 2009-12-24 | 2011-06-29 | 河南省淇县永达食业有限公司 | Meat roll and preparation method thereof |
| CN104544243A (en) * | 2014-12-12 | 2015-04-29 | 潍坊润田食品有限责任公司 | Original recipe strips and processing method thereof |
| CN105962113A (en) * | 2016-06-27 | 2016-09-28 | 濮阳市德信食品有限公司 | Boneless chicken fillet and manufacture method thereof |
| CN107279797A (en) * | 2017-07-17 | 2017-10-24 | 诸城市东方食品有限公司 | A kind of mini chicken skewer and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107969643A (en) * | 2017-12-15 | 2018-05-01 | 诸城外贸有限责任公司 | A kind of particle shredded chicken and preparation method thereof |
| CN108685039A (en) * | 2018-05-03 | 2018-10-23 | 泰州市乐太食品有限公司 | A kind of boneless chicken breast strips and processing method |
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