CN109892573A - The preparation method of a kind of ground diagram shape chicken cutlet - Google Patents
The preparation method of a kind of ground diagram shape chicken cutlet Download PDFInfo
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- CN109892573A CN109892573A CN201910310032.4A CN201910310032A CN109892573A CN 109892573 A CN109892573 A CN 109892573A CN 201910310032 A CN201910310032 A CN 201910310032A CN 109892573 A CN109892573 A CN 109892573A
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Abstract
The invention discloses the preparation methods of a kind of ground diagram shape chicken cutlet, the following steps are included: raw meat pre-processes, -- -- -- vacuum tumbling -- pickles tasty -- stirring bonding -- manual spicing forming type -- balance -- quick-frozen -- powder is wrapped up in starching -- test package for pickling liquid preparation for raw meat cutting, the present invention is using the manual spicing forming type of progress after pickling, both the mouthfeel of fresh and tender succulence can have been kept, guarantee that product is not broken, be not crushed, finished product can be promoted to form different ground diagram shapes again, appearance is vivid, modern consumer can be attracted, meet the life requirement of consumer's high-quality.
Description
Technical field
The present invention relates to food processing technology fields, in particular to the preparation method of a kind of ground diagram shape chicken cutlet.
Background technique
Chicken fine and tender taste succulence, flavour is delicious, is chinese tradition cuisines, from ancient times very popular.Chinese tradition
Medicine thinks that chicken has the effect of middle benefit gas QI invigorating, qi-restoratives replenishing essence, strengthening the spleen and stomach, promoting blood circulation arteries and veins, strengthening the bones and muscles.And modern medicine study table
Bright chicken has the characteristics that low fat, high protein, low cholesterol, contained protein are mostly complete protein, amino acid composition
It is similar to human body protein, be easy to be absorbed by the body, nutritive value is high, can be used for supplementing the shortages of various classification protein with not
Foot is fatty in China's Dietary Pattern of Residents in addition rich in there is the phospholipid to play an important role to growth in humans's development in chicken
One of with the important sources of phosphatide.
With the continuous improvement of economy development continuously and healthily and living standards of the people, the consumption of meat structure of public diet
Also deep reform is occurring, is successively decreasing year by year by the consumption of the red meat of representative of pork, and consumed just by the plain boiled pork of representative of chicken
Increase year by year, this requires chicken products on processing method and product form constantly to nutrient laden, safe, high-speeding and strong
Health direction is developed, to meet ever-increasing market and social demand.Chicken cutlet is a kind of fried based food popular at present,
Fragrance is that The fragrance-of-flowers is wafted li away, and there is a small dough as " breadcrumbs " on chicken cutlet surface, the inside be pigeon breast piece at sliced meat, it is outer it is burnt in
Tender, fragrance is palatable.Chicken cutlet after making it, generally suppresses ovalisation, shape is dull, and sense organ is poor, cannot reach attraction and disappear
The purpose of the person of expense.
Summary of the invention
The present invention provides the preparation methods of a kind of ground diagram shape chicken cutlet.
To achieve the above object, the invention provides the following technical scheme:
The preparation method of a kind of ground diagram shape chicken cutlet, comprising the following steps:
(1) raw meat pre-processes: selecting fresh free from extraneous odour, the big chest of the peeling chicken without extravasated blood and free from admixture is chicken cutlet raw material, environment
Temperature≤15 DEG C natural thaw；
(2) raw meat is cut: is lain against on chopping board downwards by the resulting big chest of peeling chicken of step (1) is smooth, is thinly sliced, shape
Shape is unlimited；
(3) pickling liquid is prepared；
(4) 100 parts of the resulting thin slice of step (2) and resulting pickling liquid 26-28 parts of step (3) vacuum tumbling: are poured into tumbling
Continuous tumbling in machine, the chicken cutlet after obtaining tumbling；
(5) pickle tasty: the chicken cutlet after tumbling obtained by step (4) is pickled under the conditions of 0-4 DEG C of environment temperature it is tasty, when pickling
Between 12-16h, obtain the chicken cutlet meat pickled；
(6) stirring bonding: being put into blender for the chicken cutlet meat pickled obtained by step (5), according to mass fraction, is added 1 part and glues
Mixture stirs 15-30min, obtains chicken cutlet sliced meat；
(7) manual spicing forming type: the mold of ground diagram shape is placed on plate, chicken cutlet sliced meat are trailed and are placed in mold piecewise
In arrange, between adjacent chicken cutlet sliced meat there are width be 1-1.5cm overlapping bonding zone, pressing overlapping bonding zone, cut position
In the chicken cutlet sliced meat outside mold and splicing gap is filled up, makes chicken cutlet sliced meat that ground diagram shape be presented, obtains semi-finished product chicken cutlet；
(8) balance: environment temperature≤15 DEG C cover layer of plastic film on quick-frozen disk, by the resulting semi-finished product chicken cutlet of step (7)
Single pendulum on plastic film, prevent adhesion, overlapping；
(9) quick-frozen: by step (8), treated that quick-frozen disk is placed in quick-frozen room, and -30 DEG C of quick freezing temperature is hereinafter, promote semi-finished product chicken
Row's central temperature reaches -18 DEG C or less；
(10) powder is wrapped up in starching: by step (9), treated that semi-finished product chicken cutlet sequentially adds in starch adhesive and breadcrumbs；
(11) test package: by step (10), treated that semi-finished product chicken cutlet is tested, and rejects in irregular shape, imperfect etc.
Then defective products carries out pack packaging to get ground diagram shape chicken cutlet.
Preferably, the big chest central temperature of peeling chicken after natural thaw is 4-12 DEG C.
Preferably, the thin slice with a thickness of 0.4-0.5cm.
Preferably, the pickling liquid is by 0.8-1.2 parts of salt, 1.8-2.2 parts of white granulated sugar, 2.9-3.1 parts of monosodium glutamate, compound phosphorus
0.3-0.5 parts of hydrochlorate, 0.25-0.35 parts of white pepper powder, 0.05-0.15 parts of garlic powder, 19-21 parts of ice water be uniformly mixed,
In, the temperature of ice water is 0-5 DEG C, and the temperature of pickling liquid is 6-8 DEG C.
Preferably, the vacuum degree of tumbler is -0.08MPa, tumbling revolving speed 8-14r/min, tumbling time 30-50min, rolling
Chicken cutlet temperature≤12 DEG C after rubbing.
Preferably, described adhesive includes following mass fraction formula components:
20-25 parts of carragheens, 25-30 parts of sodium alginates, 20-25 parts of casein sodiums, 15-20 portions of konjaku flours, 20-24 parts of malt
Dextrin.
Preferably, when filling up splicing gap, the overlapping of filling up for being 1-1.5cm there are width between adjacent chicken cutlet sliced meat is glued
Close area.
Preferably, include: after the step (11)
In detection ground diagram shape chicken cutlet whether the metallic foreign body containing Fe, Non-Fe, Sus, it is desirable that vertical and horizontal each detection is primary, will examine
Ground diagram shape chicken cutlet vanning after surveying qualification, refrigerates keeping at -18 DEG C ± 2 DEG C.
Preferably, Fe >=Φ 1.5mm, Non-Fe >=Φ 2.0mm, Sus >=Φ must not be contained in described ground diagram shape chicken cutlet
The metallic foreign body of 2.5mm.
The beneficial effects of the present invention are:
Using manual spicing forming type is carried out after pickling, the mouthfeel of fresh and tender succulence can be both kept, guarantees that product is not broken, break
It is broken, and finished product can be promoted to form different ground diagram shapes, appearance is vivid, can attract modern consumer, meet consumer
The life requirement of high-quality.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
Embodiment one:
The preparation method of a kind of ground diagram shape chicken cutlet, comprising the following steps:
(1) raw meat pre-processes: selecting fresh free from extraneous odour, the big chest of the peeling chicken without extravasated blood and free from admixture is chicken cutlet raw material, environment
Temperature≤15 DEG C natural thaw, the big chest central temperature of peeling chicken after natural thaw are 4-12 DEG C.
(2) raw meat is cut: is lain against on chopping board downwards by the resulting big chest of peeling chicken of step (1) is smooth, is cut into thickness
Degree is the thin slice of 0.4-0.5cm, and shape is unlimited.
(3) pickling liquid is prepared, and the pickling liquid is by 0.8 part of salt, 1.8 parts of white granulated sugar, 2.9 parts of monosodium glutamate, composite phosphate
0.3 part, 0.25 part of white pepper powder, 0.05 part of garlic powder, 19 parts of ice water be uniformly mixed, wherein the temperature of ice water be 0-5 DEG C,
The temperature of pickling liquid is 6-8 DEG C.
(4) 26 parts of 100 parts of the resulting thin slice of step (2) and the resulting pickling liquid of step (3) vacuum tumbling: are poured into tumbling
Continuous tumbling in machine, vacuum degree are -0.08MPa, tumbling revolving speed 8r/min, tumbling time 50min, the chicken cutlet after obtaining tumbling,
Chicken cutlet temperature≤12 DEG C after tumbling.
(5) it pickles tasty: the chicken cutlet after tumbling obtained by step (4) being pickled under the conditions of 0-4 DEG C of environment temperature tasty, salt down
Time 12h processed obtains the chicken cutlet meat pickled.
(6) stirring bonding: being put into blender for the chicken cutlet meat pickled obtained by step (5), according to mass fraction, is added 1
Part adhesive, stirs 15min, obtains chicken cutlet sliced meat, described adhesive includes following mass fraction formula components: 20 parts of OK a karaoke clubs
Glue, 25 parts of sodium alginates, 20 parts of casein sodiums, 15 portions of konjaku flours, 20 portions of maltodextrins.
(7) manual spicing forming type: the mold of ground diagram shape is placed on plate, chicken cutlet sliced meat are trailed and are placed in piecewise
It is arranged in mold, there are the overlapping bonding zone that width is 1-1.5cm between adjacent chicken cutlet sliced meat, pressing overlapping bonding zone is cut out
It cuts the chicken cutlet sliced meat being located at outside mold and fills up splicing gap, when filling up splicing gap, there are width between adjacent chicken cutlet sliced meat
Degree fills up overlapping bonding zone for 1-1.5cm's, makes chicken cutlet sliced meat that ground diagram shape be presented, obtains semi-finished product chicken cutlet.
(8) balance: environment temperature≤15 DEG C cover layer of plastic film on quick-frozen disk, by step (7) resulting semi-finished product
Chicken cutlet single pendulum on plastic film, prevent adhesion, overlapping.
(9) quick-frozen: by step (8), treated that quick-frozen disk is placed in quick-frozen room, -30 DEG C of quick freezing temperature hereinafter, promote half at
Product chicken cutlet central temperature reaches -18 DEG C or less.
(10) powder is wrapped up in starching: by step (9), treated that semi-finished product chicken cutlet sequentially adds in starch adhesive and breadcrumbs.
(11) test package: by step (10), treated that semi-finished product chicken cutlet is tested, and rejects in irregular shape, endless
Then whole equal defective products carry out pack packaging to get ground diagram shape chicken cutlet.
(12) detect and refrigerate: detection ground diagram shape chicken cutlet in whether the metallic foreign body containing Fe, Non-Fe, Sus, it is desirable that
Vertical and horizontal each detection is primary, and Fe >=Φ 1.5mm, Non-Fe >=Φ 2.0mm, Sus >=Φ must not be contained in described ground diagram shape chicken cutlet
The metallic foreign body of 2.5mm, the ground diagram shape chicken cutlet vanning after will test qualification, refrigerates keeping at -18 DEG C ± 2 DEG C.
Embodiment two:
The preparation method of a kind of ground diagram shape chicken cutlet, comprising the following steps:
(1) raw meat pre-processes: selecting fresh free from extraneous odour, the big chest of the peeling chicken without extravasated blood and free from admixture is chicken cutlet raw material, environment
Temperature≤15 DEG C natural thaw, the big chest central temperature of peeling chicken after natural thaw are 4-12 DEG C.
(2) raw meat is cut: is lain against on chopping board downwards by the resulting big chest of peeling chicken of step (1) is smooth, is cut into thickness
Degree is the thin slice of 0.4-0.5cm, and shape is unlimited.
(3) pickling liquid is prepared, and the pickling liquid is by 1.0 parts of salt, 2.0 parts of white granulated sugar, 3.0 parts of monosodium glutamate, composite phosphate
0.4 part, 0.3 part of white pepper powder, 0.1 part of garlic powder, 20 parts of ice water be uniformly mixed, wherein the temperature of ice water be 0-5 DEG C, salt down
The temperature of liquid processed is 6-8 DEG C.
(4) 27 parts of 100 parts of the resulting thin slice of step (2) and the resulting pickling liquid of step (3) vacuum tumbling: are poured into tumbling
Continuous tumbling in machine, vacuum degree are -0.08MPa, tumbling revolving speed 11r/min, tumbling time 40min, the chicken cutlet after obtaining tumbling,
Chicken cutlet temperature≤12 DEG C after tumbling.
(5) it pickles tasty: the chicken cutlet after tumbling obtained by step (4) being pickled under the conditions of 0-4 DEG C of environment temperature tasty, salt down
Time 14h processed obtains the chicken cutlet meat pickled.
(6) stirring bonding: being put into blender for the chicken cutlet meat pickled obtained by step (5), according to mass fraction, is added 1
Part adhesive, stirs 25min, obtains chicken cutlet sliced meat, described adhesive includes following mass fraction formula components: 23 parts of OK a karaoke clubs
Glue, 27 parts of sodium alginates, 22 parts of casein sodiums, 17 portions of konjaku flours, 22 portions of maltodextrins.
(7) manual spicing forming type: the mold of ground diagram shape is placed on plate, chicken cutlet sliced meat are trailed and are placed in piecewise
It is arranged in mold, there are the overlapping bonding zone that width is 1-1.5cm between adjacent chicken cutlet sliced meat, pressing overlapping bonding zone is cut out
It cuts the chicken cutlet sliced meat being located at outside mold and fills up splicing gap, when filling up splicing gap, there are width between adjacent chicken cutlet sliced meat
Degree fills up overlapping bonding zone for 1-1.5cm's, makes chicken cutlet sliced meat that ground diagram shape be presented, obtains semi-finished product chicken cutlet.
(8) balance: environment temperature≤15 DEG C cover layer of plastic film on quick-frozen disk, by step (7) resulting semi-finished product
Chicken cutlet single pendulum on plastic film, prevent adhesion, overlapping.
(9) quick-frozen: by step (8), treated that quick-frozen disk is placed in quick-frozen room, -30 DEG C of quick freezing temperature hereinafter, promote half at
Product chicken cutlet central temperature reaches -18 DEG C or less.
(10) powder is wrapped up in starching: by step (9), treated that semi-finished product chicken cutlet sequentially adds in starch adhesive and breadcrumbs.
(11) test package: by step (10), treated that semi-finished product chicken cutlet is tested, and rejects in irregular shape, endless
Then whole equal defective products carry out pack packaging to get ground diagram shape chicken cutlet.
(12) detect and refrigerate: detection ground diagram shape chicken cutlet in whether the metallic foreign body containing Fe, Non-Fe, Sus, it is desirable that
Vertical and horizontal each detection is primary, and Fe >=Φ 1.5mm, Non-Fe >=Φ 2.0mm, Sus >=Φ must not be contained in described ground diagram shape chicken cutlet
The metallic foreign body of 2.5mm, the ground diagram shape chicken cutlet vanning after will test qualification, refrigerates keeping at -18 DEG C ± 2 DEG C.
Embodiment three:
The preparation method of a kind of ground diagram shape chicken cutlet, comprising the following steps:
(1) raw meat pre-processes: selecting fresh free from extraneous odour, the big chest of the peeling chicken without extravasated blood and free from admixture is chicken cutlet raw material, environment
Temperature≤15 DEG C natural thaw, the big chest central temperature of peeling chicken after natural thaw are 4-12 DEG C.
(2) raw meat is cut: is lain against on chopping board downwards by the resulting big chest of peeling chicken of step (1) is smooth, is cut into thickness
Degree is the thin slice of 0.4-0.5cm, and shape is unlimited.
(3) pickling liquid is prepared, and the pickling liquid is by 1.2 parts of salt, 2.2 parts of white granulated sugar, 3.1 parts of monosodium glutamate, composite phosphate
0.5 part, 0.35 part of white pepper powder, 0.15 part of garlic powder, 21 parts of ice water be uniformly mixed, wherein the temperature of ice water be 0-5 DEG C,
The temperature of pickling liquid is 6-8 DEG C.
(4) vacuum tumbling: 100 parts of the resulting thin slice of step (2) and resulting pickling liquid 26-28 parts of step (3) are poured into
Continuous tumbling in tumbler, vacuum degree are -0.08MPa, tumbling revolving speed 14r/min, tumbling time 30min, after obtaining tumbling
Chicken cutlet, chicken cutlet temperature≤12 DEG C after tumbling.
(5) it pickles tasty: the chicken cutlet after tumbling obtained by step (4) being pickled under the conditions of 0-4 DEG C of environment temperature tasty, salt down
Time 16h processed obtains the chicken cutlet meat pickled.
(6) stirring bonding: being put into blender for the chicken cutlet meat pickled obtained by step (5), according to mass fraction, is added 1
Part adhesive, stirs 15-30min, obtains chicken cutlet sliced meat, described adhesive includes following mass fraction formula components: 25 parts of cards
Draw glue, 30 parts of sodium alginates, 25 parts of casein sodiums, 20 portions of konjaku flours, 24 portions of maltodextrins.
(7) manual spicing forming type: the mold of ground diagram shape is placed on plate, chicken cutlet sliced meat are trailed and are placed in piecewise
It is arranged in mold, there are the overlapping bonding zone that width is 1-1.5cm between adjacent chicken cutlet sliced meat, pressing overlapping bonding zone is cut out
It cuts the chicken cutlet sliced meat being located at outside mold and fills up splicing gap, when filling up splicing gap, there are width between adjacent chicken cutlet sliced meat
Degree fills up overlapping bonding zone for 1-1.5cm's, makes chicken cutlet sliced meat that ground diagram shape be presented, obtains semi-finished product chicken cutlet.
(8) balance: environment temperature≤15 DEG C cover layer of plastic film on quick-frozen disk, by step (7) resulting semi-finished product
Chicken cutlet single pendulum on plastic film, prevent adhesion, overlapping.
(9) quick-frozen: by step (8), treated that quick-frozen disk is placed in quick-frozen room, -30 DEG C of quick freezing temperature hereinafter, promote half at
Product chicken cutlet central temperature reaches -18 DEG C or less.
(10) powder is wrapped up in starching: by step (9), treated that semi-finished product chicken cutlet sequentially adds in starch adhesive and breadcrumbs.
(11) test package: by step (10), treated that semi-finished product chicken cutlet is tested, and rejects in irregular shape, endless
Then whole equal defective products carry out pack packaging to get ground diagram shape chicken cutlet.
(12) detect and refrigerate: detection ground diagram shape chicken cutlet in whether the metallic foreign body containing Fe, Non-Fe, Sus, it is desirable that
Vertical and horizontal each detection is primary, and Fe >=Φ 1.5mm, Non-Fe >=Φ 2.0mm, Sus >=Φ must not be contained in described ground diagram shape chicken cutlet
The metallic foreign body of 2.5mm, the ground diagram shape chicken cutlet vanning after will test qualification, refrigerates keeping at -18 DEG C ± 2 DEG C.
Comparative experiments:
Select fresh free from extraneous odour, the big chest of the peeling chicken without extravasated blood and free from admixture be chicken cutlet raw material, by chicken cutlet raw material respectively according to
Lower technique is handled:
1, raw meat pretreatment-raw meat process-pickling liquid preparation-vacuum tumbling-is pickled in tasty-mold molding-
It is quick-frozen that slurry wraps up in powder---- and test package-gold inspection-vanning saves, and obtains comparison finished product one.
2, tasty-balance-speed is pickled in raw meat pretreatment-raw meat cutting-pickling liquid preparation-vacuum tumbling-
Jelly-test package-gold inspection-vanning saves, and obtains comparison finished product two.
3, raw meat pretreatment-raw meat cutting-pickling liquid preparation-vacuum tumbling-pickles tasty-secondary point
- quick-frozen-test package-gold the inspection of balance-- vanning preservation is cut, comparison finished product three is obtained.
The ground diagram shape chicken cutlet for taking the embodiment of the present invention two to prepare is as sample, by sample, comparison finished product one, comparison finished product
Two compare with comparison finished product three, experimental result such as table 1.
Table 1:
| Production side Method | Shape | Length x width x thickness | Substandard products Rate | Mouthfeel | Taste |
| It compares into Product one | Map outline can be presented, but boundary holds It is easily unintelligible | It can according to need any adjustment, and thickness is equal It is even | 0% | The soft rotten sense of meat gruel, has no to sting sense, loses pure meat Fresh and tender succulence | It is tasty uniform |
| It compares into Product two | Ground diagram shape can not be presented | Dimension limit 15cm × 12cm × 1.2cm holds Easy became uneven | 5% | There is the elastic and fresh and tender succulence of meat fiber | Tasty unevenness It is even |
| It compares into Product three | Ground diagram shape can not be presented | Dimension limit 20cm × 12cm × 0.8cm holds Easy became uneven | 8% | There is the elastic and fresh and tender succulence of meat fiber | Tasty unevenness It is even |
| Sample | Map outline can be presented, and boundary is clear It is clear | It can according to need any adjustment and thickness be equal It is even | 0% | There is the elastic and fresh and tender succulence of meat fiber | It is tasty uniform |
Above-mentioned experiment is carried out in three system woman's bow (Qingdao) Food Co., Ltd
Can visually see by table 1: ground prepared by the present invention diagram shape chicken cutlet is in terms of shape, defect rate, mouthfeel and taste
It is significantly better than that the chicken cutlet of traditional handicraft preparation, meanwhile, ground prepared by the present invention diagram shape chicken cutlet can according to need any tune
Whole size and thickness is uniform.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.
Claims (9)
1. the preparation method of a kind of ground diagram shape chicken cutlet, which comprises the following steps:
(1) raw meat pre-processes: selecting fresh free from extraneous odour, the big chest of the peeling chicken without extravasated blood and free from admixture is chicken cutlet raw material, environment
Temperature≤15 DEG C natural thaw；
(2) raw meat is cut: is lain against on chopping board downwards by the resulting big chest of peeling chicken of step (1) is smooth, is thinly sliced, shape
Shape is unlimited；
(3) pickling liquid is prepared；
(4) 100 parts of the resulting thin slice of step (2) and resulting pickling liquid 26-28 parts of step (3) vacuum tumbling: are poured into tumbling
Continuous tumbling in machine, the chicken cutlet after obtaining tumbling；
(5) pickle tasty: the chicken cutlet after tumbling obtained by step (4) is pickled under the conditions of 0-4 DEG C of environment temperature it is tasty, when pickling
Between 12-16h, obtain the chicken cutlet meat pickled；
(6) stirring bonding: being put into blender for the chicken cutlet meat pickled obtained by step (5), according to mass fraction, is added 1 part and glues
Mixture stirs 15-30min, obtains chicken cutlet sliced meat；
(7) manual spicing forming type: the mold of ground diagram shape is placed on plate, chicken cutlet sliced meat are trailed and are placed in mold piecewise
In arrange, between adjacent chicken cutlet sliced meat there are width be 1-1.5cm overlapping bonding zone, pressing overlapping bonding zone, cut position
In the chicken cutlet sliced meat outside mold and splicing gap is filled up, makes chicken cutlet sliced meat that ground diagram shape be presented, obtains semi-finished product chicken cutlet；
(8) balance: environment temperature≤15 DEG C cover layer of plastic film on quick-frozen disk, by the resulting semi-finished product chicken cutlet of step (7)
Single pendulum on plastic film, prevent adhesion, overlapping；
(9) quick-frozen: by step (8), treated that quick-frozen disk is placed in quick-frozen room, and -30 DEG C of quick freezing temperature is hereinafter, promote semi-finished product chicken
Row's central temperature reaches -18 DEG C or less；
(10) powder is wrapped up in starching: by step (9), treated that semi-finished product chicken cutlet sequentially adds in starch adhesive and breadcrumbs；
(11) test package: by step (10), treated that semi-finished product chicken cutlet is tested, and rejects in irregular shape, imperfect etc.
Then defective products carries out pack packaging to get ground diagram shape chicken cutlet.
2. preparation method according to claim 1, which is characterized in that the big chest central temperature of peeling chicken after natural thaw is
4-12℃。
3. preparation method according to claim 1, which is characterized in that the thin slice with a thickness of 0.4-0.5cm.
4. preparation method according to claim 1, which is characterized in that the pickling liquid is by 0.8-1.2 parts of salt, white granulated sugar
1.8-2.2 parts, 2.9-3.1 parts of monosodium glutamate, 0.3-0.5 parts of composite phosphate, 0.25-0.35 parts of white pepper powder, garlic powder 0.05-0.15
Part, 19-21 part of ice water be uniformly mixed, wherein the temperature of ice water is 0-5 DEG C, and the temperature of pickling liquid is 6-8 DEG C.
5. preparation method according to claim 1, which is characterized in that the vacuum degree of tumbler is -0.08MPa, and tumbling turns
Fast 8-14r/min, tumbling time 30-50min, chicken cutlet temperature≤12 DEG C after tumbling.
6. preparation method according to claim 1, which is characterized in that described adhesive include following mass fraction formula at
Point:
20-25 parts of carragheens, 25-30 parts of sodium alginates, 20-25 parts of casein sodiums, 15-20 portions of konjaku flours, 20-24 parts of malt
Dextrin.
7. preparation method according to claim 1, which is characterized in that fill up splicing gap when, adjacent chicken cutlet sliced meat it
Between there are width be that 1-1.5cm fills up overlapping bonding zone.
8. according to any preparation method of claim 2-7, which is characterized in that include: after the step (11)
In detection ground diagram shape chicken cutlet whether the metallic foreign body containing Fe, Non-Fe, Sus, it is desirable that vertical and horizontal each detection is primary, will examine
Ground diagram shape chicken cutlet vanning after surveying qualification, refrigerates keeping at -18 DEG C ± 2 DEG C.
9. preparation method according to claim 8, which is characterized in that Fe >=Φ must not be contained in described ground diagram shape chicken cutlet
The metallic foreign body of 1.5mm, Non-Fe >=Φ 2.0mm, Sus >=Φ 2.5mm.
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| CN110338359A (en) * | 2019-08-27 | 2019-10-18 | 香格里拉藏龙生物开发股份有限公司 | A kind of yak beefsteak and preparation method thereof |
| CN112772859A (en) * | 2021-01-28 | 2021-05-11 | 青岛邦瑞克食品科技有限公司 | Method for preparing big crispy chicken steaks with fresh, tender and juicy meat |
| CN113498849A (en) * | 2021-08-09 | 2021-10-15 | 长沙过师傅食品有限公司 | Gold bar manufacturing method and device |
| CN114794396A (en) * | 2022-03-30 | 2022-07-29 | 鲨鱼菲特健康科技有限公司 | Preparation method of electric roast chicken breast |
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| CN113498849A (en) * | 2021-08-09 | 2021-10-15 | 长沙过师傅食品有限公司 | Gold bar manufacturing method and device |
| CN114794396A (en) * | 2022-03-30 | 2022-07-29 | 鲨鱼菲特健康科技有限公司 | Preparation method of electric roast chicken breast |
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Application publication date: 20190618 |