CN114304526A - Conditioning breast steak and preparation method thereof - Google Patents
Conditioning breast steak and preparation method thereof Download PDFInfo
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- CN114304526A CN114304526A CN202111639101.XA CN202111639101A CN114304526A CN 114304526 A CN114304526 A CN 114304526A CN 202111639101 A CN202111639101 A CN 202111639101A CN 114304526 A CN114304526 A CN 114304526A
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- chicken breast
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- steak
- conditioning
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- 230000003750 conditioning effect Effects 0.000 title claims abstract description 20
- 210000000481 breast Anatomy 0.000 title claims description 4
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 206010034203 Pectus Carinatum Diseases 0.000 claims abstract description 35
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 241000287828 Gallus gallus Species 0.000 claims abstract description 19
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 18
- 150000001875 compounds Chemical class 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 14
- 238000005554 pickling Methods 0.000 claims abstract description 14
- 229920002261 Corn starch Polymers 0.000 claims abstract description 8
- 229920001525 carrageenan Polymers 0.000 claims abstract description 8
- 239000000679 carrageenan Substances 0.000 claims abstract description 8
- 229940113118 carrageenan Drugs 0.000 claims abstract description 8
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 8
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 8
- 239000008120 corn starch Substances 0.000 claims abstract description 8
- 239000005457 ice water Substances 0.000 claims abstract description 8
- 239000002562 thickening agent Substances 0.000 claims abstract description 8
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 8
- 244000291564 Allium cepa Species 0.000 claims description 10
- 240000008574 Capsicum frutescens Species 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 238000004898 kneading Methods 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 238000005096 rolling process Methods 0.000 claims description 9
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 5
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
- 240000004760 Pimpinella anisum Species 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 claims description 5
- 235000018889 capsanthin Nutrition 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 229940029982 garlic powder Drugs 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 235000012658 paprika extract Nutrition 0.000 claims description 5
- 239000001688 paprika extract Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 210000000038 chest Anatomy 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 1
- 230000001143 conditioned effect Effects 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 9
- 241000722363 Piper Species 0.000 description 4
- 235000015090 marinades Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000021178 picnic Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
A conditioning steak and a preparation method thereof belong to the field of food processing, and the conditioning steak comprises the following raw materials in parts by weight: 100 parts of chicken breast, 8-10 parts of pickling materials, 0.6-1.3 parts of compound water-retaining agent, 0.5-0.7 part of carrageenan, 0.7-1 part of white granulated sugar, 1.4-1.7 parts of red oil, 0.3-0.5 part of chicken essence paste, 11-13 parts of corn starch, 1-3 parts of compound thickening agent and 80-90 parts of ice water.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a conditioning steak and a preparation method thereof.
Background
The chicken is rich in nutrition, delicious in meat quality, more in chicken steak product varieties, different in processing technology, affecting taste, more in meat quality and not tasty, the quick-frozen chicken steak food can be stored at low temperature and is convenient to eat, and fewer products can be perfectly combined.
The quick-frozen food is quickly frozen and stored at low temperature, so that the nutrition of the food is preserved to the maximum extent, the quick-frozen chicken food has the advantages of delicious, convenient, healthy, sanitary and nutritional original food, food value improvement and the like, and the quick-frozen chicken food is well favored by consumers. However, the chicken steak products sold in the market have single taste, the meat quality is more mellow, the taste is not good, and the requirements of people on high-quality taste cannot be met.
Disclosure of Invention
The invention aims to overcome the existing defects and provides a conditioning breast steak which is delicious in taste and convenient to process and a preparation method thereof.
The conditioning steak comprises the following raw materials in parts by weight: 100 parts of chicken breast, 8-10 parts of pickling materials, 0.6-1.3 parts of compound water-retaining agent, 0.5-0.7 part of carrageenan, 0.7-1 part of white granulated sugar, 1.4-1.7 parts of red oil, 0.3-0.5 part of chicken essence paste, 11-13 parts of corn starch, 1-3 parts of compound thickening agent and 80-90 parts of ice water.
The conditioning steak comprises the following raw materials in parts by weight: 100 parts of chicken breast, 9 parts of a pickling material, 1 part of a compound water-retaining agent, 0.6 part of carrageenan, 0.8 part of white granulated sugar, 1.58 parts of red oil, 0.4 part of chicken essence paste, 12 parts of corn starch, 2 parts of a compound thickening agent and 85 parts of ice water.
The marinade comprises the following raw materials in parts by weight: 1-2 parts of white granulated sugar, 5-6 parts of edible salt, 0.2-0.3 part of chilli powder, 0.2-0.3 part of monosodium glutamate, 0.2-0.3 part of garlic powder, 0.2-0.3 part of onion powder, 0.2-0.3 part of spices, 0.1-0.2 part of chicken essence and 0.02-0.04 part of capsanthin.
The red oil is prepared from the following raw materials in parts by weight: 10-20 parts of blend oil, 3-5 parts of hot pepper, 3-4 parts of pepper, 1-2 parts of bay leaves, 1-3 parts of anise, 3-4 parts of scallion, 3-4 parts of ginger, 2-3 parts of garlic and 1-2 parts of white granulated sugar.
The preparation method of the conditioning chest steak comprises the following steps: (1) unfreezing: thawing the selected high-quality chicken breast, and controlling the temperature of the thawed raw materials at 0-4 ℃; (2) slicing: slicing chicken breast, wherein the weight of each slice is 50-55 g; (3) rolling and kneading: putting the chicken breast and the auxiliary materials into a rolling and kneading machine, vacuumizing and rolling and kneading at the temperature of 0-10 ℃ for 20-40 minutes; (4) pickling: sending the rolled meat material into a standing room, controlling the temperature at 0-4 ℃, and pickling for 12 hours until the chicken breast is completely tasty; (5) placing a plate: shaping the cured chicken breast and putting the shaped chicken breast into a special mould; (6) quick-freezing: quickly freezing the chicken breast after the chicken breast is placed in a tray at-30 ℃ until the central temperature of the chicken breast is-18 ℃; (7) packaging and warehousing: and (4) putting the quick-frozen conditioning chest steaks into a packaging bag for sealing and packaging, and storing in a refrigeration house at the temperature of-18 ℃.
Advantageous effects
The invention has the beneficial effects that the meat is tasty, chewy, fresh, fragrant and delicious, can be matched with various seasonings to eat, and is the best choice for leisure parties and picnic.
Detailed Description
The present invention is further illustrated by the following examples, which do not limit the present invention in any way, and any modifications or changes that can be easily made by a person skilled in the art to the present invention will fall within the scope of the claims of the present invention without departing from the technical solution of the present invention.
Example 1
The conditioning steak comprises the following raw materials in parts by weight: 100 parts of chicken breast, 9 parts of a pickling material, 1 part of a compound water-retaining agent, 0.6 part of carrageenan, 0.8 part of white granulated sugar, 1.58 parts of red oil, 0.4 part of chicken essence paste, 12 parts of corn starch, 2 parts of a compound thickening agent and 85 parts of ice water.
The marinade comprises the following raw materials in parts by weight: 1.5 parts of white granulated sugar, 5.5 parts of edible salt, 0.25 part of chilli powder, 0.25 part of monosodium glutamate, 0.25 part of garlic powder, 0.25 part of onion powder, 0.25 part of spice, 0.15 part of chicken essence and 0.03 part of capsanthin.
The red oil is prepared from the following raw materials in parts by weight: 15 parts of blend oil, 4 parts of hot pepper, 3.5 parts of pepper, 1.5 parts of bay leaves, 2 parts of anise, 3.5 parts of scallion, 3.5 parts of ginger, 2.5 parts of garlic and 1.5 parts of white granulated sugar, and the mixture is decocted by slow fire.
The preparation method of the conditioning steak comprises the following steps of (1) unfreezing: thawing the selected high-quality chicken breast, and controlling the temperature of the thawed raw materials at 0-4 ℃; (2) slicing: slicing chicken breast, wherein the weight of each slice is 50-55 g; (3) rolling and kneading: putting the chicken breast and the auxiliary materials into a rolling and kneading machine, vacuumizing and rolling and kneading at the temperature of 0-10 ℃ for 20-40 minutes; (4) pickling: sending the rolled meat material into a standing room, controlling the temperature at 0-4 ℃, and pickling for 12 hours until the chicken breast is completely tasty; (5) placing a plate: shaping the cured chicken breast and putting the shaped chicken breast into a special mould; (6) quick-freezing: quickly freezing the chicken breast after the chicken breast is placed in a tray at-30 ℃ until the central temperature of the chicken breast is-18 ℃; (7) packaging and warehousing: and (4) putting the quick-frozen conditioning chest steaks into a packaging bag for sealing and packaging, and storing in a refrigeration house at the temperature of-18 ℃.
Example 2
The conditioning steak comprises the following raw materials in parts by weight: 100 parts of chicken breast, 8 parts of pickling materials, 0.6 part of compound water-retaining agent, 0.5 part of carrageenan, 0.7 part of white granulated sugar, 1.4 parts of red oil, 0.3 part of chicken essence paste, 11 parts of corn starch, 1 part of compound thickening agent and 80 parts of ice water.
The marinade comprises the following raw materials in parts by weight: 1 part of white granulated sugar, 5 parts of edible salt, 0.2 part of chilli powder, 0.2 part of monosodium glutamate, 0.2 part of garlic powder, 0.2 part of onion powder, 0.2 part of spice, 0.1 part of chicken essence and 0.02 part of capsanthin.
The red oil is prepared from the following raw materials in parts by weight: 10 parts of blend oil, 3 parts of hot pepper, 3 parts of pepper, 1 part of bay leaves, 1 part of anise, 3 parts of green onion, 3 parts of ginger, 2 parts of garlic and 1 part of white granulated sugar, and decocting with slow fire.
Example 3
The conditioning steak comprises the following raw materials in parts by weight: 100 parts of chicken breast, 10 parts of pickling materials, 1.3 parts of a compound water-retaining agent, 0.7 part of carrageenan, 1 part of white granulated sugar, 1.7 parts of red oil, 0.5 part of chicken essence paste, 13 parts of corn starch, 3 parts of a compound thickening agent and 90 parts of ice water.
The marinade comprises the following raw materials in parts by weight: 2 parts of white granulated sugar, 6 parts of edible salt, 0.3 part of chilli powder, 0.3 part of monosodium glutamate, 0.3 part of garlic powder, 0.3 part of onion powder, 0.3 part of spice, 0.2 part of chicken essence and 0.04 part of capsanthin.
The red oil is prepared from the following raw materials in parts by weight: 20 parts of blend oil, 5 parts of hot pepper, 4 parts of pepper, 2 parts of bay leaves, 3 parts of anise, 4 parts of green onion, 4 parts of ginger, 3 parts of garlic and 2 parts of white granulated sugar, and decocting with slow fire.
Claims (5)
1. A conditioning steak, which is characterized in that: the weight parts of the raw materials are as follows: 100 parts of chicken breast, 8-10 parts of pickling materials, 0.6-1.3 parts of compound water-retaining agent, 0.5-0.7 part of carrageenan, 0.7-1 part of white granulated sugar, 1.4-1.7 parts of red oil, 0.3-0.5 part of chicken essence paste, 11-13 parts of corn starch, 1-3 parts of compound thickening agent and 80-90 parts of ice water.
2. The conditioning steak of claim 1 wherein: the weight parts of the raw materials are as follows: 100 parts of chicken breast, 9 parts of a pickling material, 1 part of a compound water-retaining agent, 0.6 part of carrageenan, 0.8 part of white granulated sugar, 1.58 parts of red oil, 0.4 part of chicken essence paste, 12 parts of corn starch, 2 parts of a compound thickening agent and 85 parts of ice water.
3. The conditioning steak of claim 1 wherein: 1-2 parts of white granulated sugar, 5-6 parts of edible salt, 0.2-0.3 part of chilli powder, 0.2-0.3 part of monosodium glutamate, 0.2-0.3 part of garlic powder, 0.2-0.3 part of onion powder, 0.2-0.3 part of spices, 0.1-0.2 part of chicken essence and 0.02-0.04 part of capsanthin.
4. The conditioning steak of claim 1 wherein: the red oil is prepared from the following raw materials in parts by weight: 10-20 parts of blend oil, 3-5 parts of hot pepper, 3-4 parts of pepper, 1-2 parts of bay leaves, 1-3 parts of anise, 3-4 parts of scallion, 3-4 parts of ginger, 2-3 parts of garlic and 1-2 parts of white granulated sugar.
5. A process for preparing a conditioned steak of the breasts of claims 1 to 4 wherein: the method comprises the following steps:
(1) unfreezing: thawing the selected high-quality chicken breast, and controlling the temperature of the thawed raw materials at 0-4 ℃;
(2) slicing: slicing chicken breast, wherein the weight of each slice is 50-55 g;
(3) rolling and kneading: putting the chicken breast and the auxiliary materials into a rolling and kneading machine, vacuumizing and rolling and kneading at the temperature of 0-10 ℃ for 20-40 minutes;
(4) pickling: sending the rolled meat material into a standing room, controlling the temperature at 0-4 ℃, and pickling for 12 hours until the chicken breast is completely tasty;
(5) placing a plate: shaping the cured chicken breast and putting the shaped chicken breast into a special mould;
(6) quick-freezing: quickly freezing the chicken breast after the chicken breast is placed in a tray at-30 ℃ until the central temperature of the chicken breast is-18 ℃;
(7) packaging and warehousing: and (4) putting the quick-frozen conditioning chest steaks into a packaging bag for sealing and packaging, and storing in a refrigeration house at the temperature of-18 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111639101.XA CN114304526A (en) | 2021-12-30 | 2021-12-30 | Conditioning breast steak and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111639101.XA CN114304526A (en) | 2021-12-30 | 2021-12-30 | Conditioning breast steak and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114304526A true CN114304526A (en) | 2022-04-12 |
Family
ID=81016443
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111639101.XA Pending CN114304526A (en) | 2021-12-30 | 2021-12-30 | Conditioning breast steak and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114304526A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524819A (en) * | 2012-01-09 | 2012-07-04 | 天津宝迪农业科技股份有限公司 | Anhui cuisine flavor chicken fillet as well as preparation method and special pickling auxiliary material thereof |
| CN105192735A (en) * | 2014-05-29 | 2015-12-30 | 马一可 | Quick-frozen chicken and manufacturing method thereof |
| CN108936354A (en) * | 2018-06-26 | 2018-12-07 | 濮阳市德信食品有限公司 | A kind of chicken cutlet and preparation method thereof |
-
2021
- 2021-12-30 CN CN202111639101.XA patent/CN114304526A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524819A (en) * | 2012-01-09 | 2012-07-04 | 天津宝迪农业科技股份有限公司 | Anhui cuisine flavor chicken fillet as well as preparation method and special pickling auxiliary material thereof |
| CN105192735A (en) * | 2014-05-29 | 2015-12-30 | 马一可 | Quick-frozen chicken and manufacturing method thereof |
| CN108936354A (en) * | 2018-06-26 | 2018-12-07 | 濮阳市德信食品有限公司 | A kind of chicken cutlet and preparation method thereof |
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Application publication date: 20220412 |
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