CN108685039A - A kind of boneless chicken breast strips and processing method - Google Patents
A kind of boneless chicken breast strips and processing method Download PDFInfo
- Publication number
- CN108685039A CN108685039A CN201810416877.7A CN201810416877A CN108685039A CN 108685039 A CN108685039 A CN 108685039A CN 201810416877 A CN201810416877 A CN 201810416877A CN 108685039 A CN108685039 A CN 108685039A
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- parts
- chicken
- processing method
- breadcrumbs
- chicken breast
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- 206010034203 Pectus Carinatum Diseases 0.000 title claims abstract description 19
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 33
- 241000287828 Gallus gallus Species 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 18
- 235000012813 breadcrumbs Nutrition 0.000 claims abstract description 17
- 244000203593 Piper nigrum Species 0.000 claims abstract description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 239000005457 ice water Substances 0.000 claims abstract description 9
- 239000007788 liquid Substances 0.000 claims abstract description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000013599 spices Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 235000000346 sugar Nutrition 0.000 claims abstract description 9
- 235000013614 black pepper Nutrition 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 8
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 8
- 210000000038 chest Anatomy 0.000 claims description 10
- 235000013372 meat Nutrition 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 9
- 241000234314 Zingiber Species 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 235000002566 Capsicum Nutrition 0.000 claims 1
- 239000006002 Pepper Substances 0.000 claims 1
- 235000016761 Piper aduncum Nutrition 0.000 claims 1
- 235000017804 Piper guineense Nutrition 0.000 claims 1
- 238000001816 cooling Methods 0.000 claims 1
- 238000004513 sizing Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000014594 pastries Nutrition 0.000 abstract description 3
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 239000000470 constituent Substances 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000008859 change Effects 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 230000033764 rhythmic process Effects 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
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a kind of boneless chicken breast strips and processing method, the parts by weight of boneless chicken breast strips of the invention, constitutive material each component are:Chicken is brisket 40-80 parts big, 40-80 parts of ice water, 5-10 parts of starch, 1.5-2.0 parts of sugar, 0.5-1.5 parts of salt, 0.5-1.0 parts of monosodium glutamate, 0.01-0.1 parts of ginger powder, 0.01-0.1 parts of white pepper powder, 1-2 parts of water-retaining agent, 0.5-1 parts of spice, 20-30 parts of breadcrumbs;The present invention is pickled due to mix with chicken to stand using specific proportion liquid, and chicken fillet also improves the mouthfeel of product while retaining original nutritional ingredient, make chicken fillet appearance uniform, it is fresh and tender it is palatable, crisp pastry is tasty and refreshing.
Description
Technical field
The present invention relates to food processing fields, in particular to a kind of boneless chicken breast strips and processing method.
Background technology
With the development and improvement of living standard of society, more and more people begin to focus on food security and health is asked
Topic, but while socio-economic development, the rhythm of people's lives is also getting faster, and is followed, prefabricated conditioning food meet the tendency of and
It is raw.
Chicken, flavour is delicious, and being rich in nutrition, plays the role of nourishing and takes care of health, and is suitble to more clock cooking methods, but with life
The flat raising of running water, traditional cooking method cannot meet the needs of people, and boneless chicken breast strips are a kind of using the big chest of freshly-slaughtered poultry
Meat is raw material, and by pickling, wrapping up in bits, quick-frozen chicken fast food, taste is abundant, suitable for people of all ages, is quite liked by people, but
Processing technology is different to be affected to the mouthfeel of boneless chicken breast strips.
Invention content
Technical problem to be solved by the invention is to provide a kind of boneless chicken breast strips and processing method, specific proportion liquid and chicken
Mixing stands marinated, and chicken fillet also improves the mouthfeel of product while retaining original nutritional ingredient, makes chicken fillet appearance uniform, fresh
It is tender it is palatable, crisp pastry is tasty and refreshing.
The parts by weight of a kind of boneless chicken breast strips, constitutive material each component are:Chicken is brisket 40-80 parts big, 40-80 parts of ice water,
5-10 parts of starch, 1.5-2.0 parts of sugar, 0.5-1.5 parts of salt, 0.5-1.0 parts of monosodium glutamate, 0.01-0.1 parts of ginger powder, white pepper powder
0.01-0.1 parts, 1-2 parts of water-retaining agent, 0.5-1 parts of spice, 20-30 parts of breadcrumbs.
The parts by weight of a kind of boneless chicken breast strips, constitutive material each component are:60 parts of the big brisket of chicken, 60 parts of ice water, starch 9
Part, 1.8 parts of sugar, 1 part of salt, 0.6 part of monosodium glutamate, 0.05 part of ginger powder, 0.02 part of white pepper powder, 1.5 parts of water-retaining agent, spice 0.6
Part, 22 parts of breadcrumbs.
A kind of processing method of boneless chicken breast strips, includes the following steps:
A, the big chest of chicken is thawed completely, moisture control is net;
B, the big chest to have thawed is cut into 8-12 centimetres long, 0.3-0.8 centimetres wide, thick 0.3-0.8 centimetres thin with machine
Long cutlet;
C, ice water, starch, sugar, salt, monosodium glutamate, ginger powder, white pepper powder, water-retaining agent, spice are mixed in a certain ratio
Feed liquid, is uniformly mixed by configuration using beater, and feed temperature is controlled at 0-4 DEG C;
D, meat material is mixed with the feed liquid configured, is stirred evenly, stand 24 hours, stirring in every 6 hours is primary, temperature control
System is at 4-6 DEG C;
E, the cutlet pickled is wrapped into breadcrumbs by hand, meat cannot it is exposed outside, it is necessary to all wrap breadcrumbs;
F, by the chicken fillet for wrapping breadcrumbs smooth out with the fingers it is straight, neatly put in quick-frozen disk, place fast in -36 DEG C of quick freezing repositories below
Speed is freeze settled, must put neatly, must not accumulate in disk.
Preferably, the big chest to have thawed is cut into 10 centimetres long, 0.4 centimetre wide, thick 0.4 centimetre of elongated meat with machine
Item.
Preferably, quick freezing temperature control is at -36 DEG C.
Preferably, it in the D steps, stirs as manual stirring.
Compared with prior art, the present invention has the advantages that:Chicken is mainly pickled tasty, general by the technology of the present invention
For the meat constituents extraction of chicken itself to obtain good tenderness, chicken is cooled to -18 by tasty mouthfeel in the shortest time
DEG C, keep freshness to be molded rapidly, the quick-frozen script taste for keeping chicken, consumer can be after point of purchase by eating, both after frying
There is the fresh and tender of chicken, and has the brittleness of breadcrumbs, it is easy to operate edible convenient.
Specific implementation mode
By embodiment once further illustrate description the present invention, do not limit the invention in any way, without departing substantially from
Under the premise of technical solution of the invention, easy to implement any of those of ordinary skill in the art made for the present invention changes
Dynamic or change is fallen within scope of the presently claimed invention.
Embodiment 1
The parts by weight of a kind of boneless chicken breast strips, constitutive material each component are:60 parts of the big brisket of chicken, 60 parts of ice water, starch 9
Part, 1.8 parts of sugar, 1 part of salt, 0.6 part of monosodium glutamate, 0.05 part of ginger powder, 0.02 part of white pepper powder, 1.5 parts of water-retaining agent, spice 0.6
Part, 22 parts of breadcrumbs.
A kind of processing method of boneless chicken breast strips, includes the following steps:
A, the big chest of chicken is thawed completely, moisture control is net;
B, the big chest to have thawed is cut into 8-12 centimetres long, 0.3-0.8 centimetres wide, thick 0.3-0.8 centimetres thin with machine
Long cutlet;
C, ice water, starch, sugar, salt, monosodium glutamate, ginger powder, white pepper powder, water-retaining agent, spice are mixed in a certain ratio
Feed liquid, is uniformly mixed by configuration using beater, and feed temperature is controlled at 0-4 DEG C;
D, meat material is mixed with the feed liquid configured, is stirred evenly, stand 24 hours, stirring in every 6 hours is primary, temperature control
System is at 4-6 DEG C;
E, the cutlet pickled is wrapped into breadcrumbs by hand, meat cannot it is exposed outside, it is necessary to all wrap breadcrumbs;
F, by the chicken fillet for wrapping breadcrumbs smooth out with the fingers it is straight, neatly put in quick-frozen disk, place fast in -36 DEG C of quick freezing repositories below
Speed is freeze settled, must put neatly, must not accumulate in disk.
The big chest to have thawed is cut into 10 centimetres long, 0.4 centimetre wide, thick 0.4 centimetre of elongated cutlet with machine.
Quick freezing temperature is controlled at -36 DEG C.
In the D steps, stir as manual stirring.
Compared with prior art, the present invention has the advantages that:Chicken is mainly pickled tasty, general by the technology of the present invention
For the meat constituents extraction of chicken itself to obtain good tenderness, chicken is cooled to -18 by tasty mouthfeel in the shortest time
DEG C, keep freshness to be molded rapidly, the quick-frozen script taste for keeping chicken, consumer can be after point of purchase by eating, both after frying
There is the fresh and tender of chicken, and has the brittleness of breadcrumbs, it is easy to operate edible convenient, specific proportion liquid is mixed into standing with chicken and is salted down
System, the chicken fillet that the present invention produces also improve the mouthfeel of product while retaining original nutritional ingredient, keep chicken fillet appearance equal
It is even, fresh and tender it is palatable, crisp pastry is tasty and refreshing.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
All any modification, equivalent and improvement etc., should all be included in the protection scope of the present invention made by within refreshing and principle.
Claims (6)
1. a kind of boneless chicken breast strips, which is characterized in that the parts by weight of its constitutive material each component are:Chicken is brisket 40-80 parts big, ice water
40-80 parts, it is 5-10 parts of starch, 1.5-2.0 parts of sugar, 0.5-1.5 parts of salt, 0.5-1.0 parts of monosodium glutamate, 0.01-0.1 parts of ginger powder, white
0.01-0.1 parts of pepper powder, 1-2 parts of water-retaining agent, 0.5-1 parts of spice, 20-30 parts of breadcrumbs.
2. boneless chicken breast strips according to claim 1, which is characterized in that include the raw material of following parts by weight:The big brisket of chicken 60
Part, 60 parts of ice water, 9 parts of starch, 1.8 parts of sugar, 1 part of salt, 0.6 part of monosodium glutamate, 0.05 part of ginger powder, 0.02 part of white pepper powder, water conservation
1.5 parts of agent, 0.6 part of spice, 22 parts of breadcrumbs.
3. a kind of processing method of boneless chicken breast strips, which is characterized in that its processing method includes the following steps:
A, the big chest of chicken is thawed completely, moisture control is net;
B, the big chest to have thawed is cut into 8-12 centimetres long, 0.3-0.8 centimetres wide, thick 0.3-0.8 centimetres of elongated meat with machine
Item;
C, ice water, starch, sugar, salt, monosodium glutamate, ginger powder, white pepper powder, water-retaining agent, spice are mixed in a certain ratio configuration,
Feed liquid is uniformly mixed using beater, feed temperature is controlled at 0-4 DEG C;
D, meat material is mixed with the feed liquid configured, is stirred evenly, stand 24 hours, stirring in every 6 hours is primary, and temperature control exists
4—6℃;
E, the cutlet pickled is wrapped into breadcrumbs by hand, meat cannot it is exposed outside, it is necessary to all wrap breadcrumbs;
F, by the chicken fillet for wrapping breadcrumbs smooth out with the fingers it is straight, neatly put in quick-frozen disk, place -36 DEG C of quick freezing repositories below in fast quickly cooling
Freeze sizing, must put neatly, must not accumulate in disk.
4. the processing method of boneless chicken breast strips according to claim 3, which is characterized in that cut the big chest to have thawed with machine
10 centimetres of growth, 0.4 centimetre wide, thick 0.4 centimetre of elongated cutlet.
5. boneless chicken breast strips processing method according to claim 3, which is characterized in that quick freezing temperature is controlled at -36 DEG C.
6. boneless chicken breast strips processing method according to claim 3, which is characterized in that in the D steps, stir to stir by hand
It mixes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810416877.7A CN108685039A (en) | 2018-05-03 | 2018-05-03 | A kind of boneless chicken breast strips and processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810416877.7A CN108685039A (en) | 2018-05-03 | 2018-05-03 | A kind of boneless chicken breast strips and processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108685039A true CN108685039A (en) | 2018-10-23 |
Family
ID=63845980
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810416877.7A Pending CN108685039A (en) | 2018-05-03 | 2018-05-03 | A kind of boneless chicken breast strips and processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108685039A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038205A (en) * | 2009-10-21 | 2011-05-04 | 赵凯 | Boneless chicken breast strips |
| CN102754850A (en) * | 2012-06-21 | 2012-10-31 | 安徽夏星食品有限公司 | Boneless chicken fillet and making 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 |
| CN107242460A (en) * | 2017-07-17 | 2017-10-13 | 诸城市东方食品有限公司 | A kind of boneless chicken breast strips and its processing method |
-
2018
- 2018-05-03 CN CN201810416877.7A patent/CN108685039A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038205A (en) * | 2009-10-21 | 2011-05-04 | 赵凯 | Boneless chicken breast strips |
| CN102754850A (en) * | 2012-06-21 | 2012-10-31 | 安徽夏星食品有限公司 | Boneless chicken fillet and making 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 |
| CN107242460A (en) * | 2017-07-17 | 2017-10-13 | 诸城市东方食品有限公司 | A kind of boneless chicken breast strips and its processing method |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181023 |
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| RJ01 | Rejection of invention patent application after publication |