CN105166976A - Cooked peanut carrot chicken product and making method thereof - Google Patents
Cooked peanut carrot chicken product and making method thereof Download PDFInfo
- Publication number
- CN105166976A CN105166976A CN201510625033.XA CN201510625033A CN105166976A CN 105166976 A CN105166976 A CN 105166976A CN 201510625033 A CN201510625033 A CN 201510625033A CN 105166976 A CN105166976 A CN 105166976A
- Authority
- CN
- China
- Prior art keywords
- carrot
- peanut
- product
- chicken
- cut
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000105624 Arachis hypogaea Species 0.000 title claims abstract description 57
- 235000020232 peanut Nutrition 0.000 title claims abstract description 57
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 56
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 56
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 56
- 244000000626 Daucus carota Species 0.000 title claims abstract description 46
- 235000002767 Daucus carota Nutrition 0.000 title claims abstract description 46
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title claims abstract description 11
- 235000020234 walnut Nutrition 0.000 claims abstract description 21
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 20
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 18
- 239000010452 phosphate Substances 0.000 claims abstract description 18
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 18
- 239000002131 composite material Substances 0.000 claims abstract description 16
- 239000004615 ingredient Substances 0.000 claims abstract description 16
- 238000005516 engineering process Methods 0.000 claims abstract description 14
- 235000000346 sugar Nutrition 0.000 claims abstract description 14
- 238000010411 cooking Methods 0.000 claims abstract description 13
- 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 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 13
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 8
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 8
- 235000021388 linseed oil Nutrition 0.000 claims abstract description 8
- 239000000944 linseed oil Substances 0.000 claims abstract description 8
- 229920001592 potato starch Polymers 0.000 claims abstract description 8
- 240000007049 Juglans regia Species 0.000 claims abstract 3
- 239000000047 product Substances 0.000 claims description 53
- 235000013330 chicken meat Nutrition 0.000 claims description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 238000002156 mixing Methods 0.000 claims description 22
- 239000000203 mixture Substances 0.000 claims description 22
- 239000002994 raw material Substances 0.000 claims description 19
- 210000000481 breast Anatomy 0.000 claims description 18
- 239000000463 material Substances 0.000 claims description 18
- 238000009835 boiling Methods 0.000 claims description 16
- 238000005520 cutting process Methods 0.000 claims description 11
- 239000002245 particle Substances 0.000 claims description 10
- 238000007493 shaping process Methods 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 6
- 210000000988 bone and bone Anatomy 0.000 claims description 5
- 239000006227 byproduct Substances 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 210000000056 organ Anatomy 0.000 claims description 5
- 238000002203 pretreatment Methods 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 5
- 239000004576 sand Substances 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 3
- 229910000397 disodium phosphate Inorganic materials 0.000 claims description 3
- 235000019800 disodium phosphate Nutrition 0.000 claims description 3
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 3
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 3
- 239000001488 sodium phosphate Substances 0.000 claims description 3
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 3
- 235000011008 sodium phosphates Nutrition 0.000 claims description 3
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 3
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 3
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 3
- 239000013638 trimer Substances 0.000 claims description 3
- 235000021317 phosphate Nutrition 0.000 abstract description 14
- 235000016709 nutrition Nutrition 0.000 abstract description 13
- 230000000694 effects Effects 0.000 abstract description 8
- 230000035764 nutrition Effects 0.000 abstract description 8
- 235000013311 vegetables Nutrition 0.000 abstract description 5
- 210000004556 brain Anatomy 0.000 abstract description 4
- 230000004438 eyesight Effects 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000005911 diet Nutrition 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 239000002075 main ingredient Substances 0.000 abstract 2
- 206010034203 Pectus Carinatum Diseases 0.000 abstract 1
- 230000003796 beauty Effects 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 239000005457 ice water Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 241000758789 Juglans Species 0.000 description 17
- 235000013305 food Nutrition 0.000 description 10
- 239000002932 luster Substances 0.000 description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 230000036541 health Effects 0.000 description 6
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 4
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 3
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 3
- 235000004976 Solanum vernei Nutrition 0.000 description 3
- 241000352057 Solanum vernei Species 0.000 description 3
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 229960003284 iron Drugs 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 229960002477 riboflavin Drugs 0.000 description 3
- 210000001519 tissue Anatomy 0.000 description 3
- 235000019155 vitamin A Nutrition 0.000 description 3
- 239000011719 vitamin A Substances 0.000 description 3
- 229940045997 vitamin a Drugs 0.000 description 3
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 229930003471 Vitamin B2 Natural products 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 235000004251 balanced diet Nutrition 0.000 description 2
- 235000013734 beta-carotene Nutrition 0.000 description 2
- 239000011648 beta-carotene Substances 0.000 description 2
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 2
- 229960002747 betacarotene Drugs 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 235000019820 disodium diphosphate Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000006210 lotion Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000001968 nicotinic acid Nutrition 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 235000007686 potassium Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 2
- 229960003495 thiamine Drugs 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- 235000019164 vitamin B2 Nutrition 0.000 description 2
- 239000011716 vitamin B2 Substances 0.000 description 2
- 235000019158 vitamin B6 Nutrition 0.000 description 2
- 239000011726 vitamin B6 Substances 0.000 description 2
- 229940011671 vitamin b6 Drugs 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229940123457 Free radical scavenger Drugs 0.000 description 1
- 108010001515 Galectin 4 Proteins 0.000 description 1
- 102100039556 Galectin-4 Human genes 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000758791 Juglandaceae Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000286209 Phasianidae Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 229930003448 Vitamin K Natural products 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 125000001409 beta-carotene group Chemical group 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000011712 cell development Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 238000002512 chemotherapy Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 229940108928 copper Drugs 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 210000002919 epithelial cell Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000001055 magnesium Nutrition 0.000 description 1
- 229940091250 magnesium supplement Drugs 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910000403 monosodium phosphate Inorganic materials 0.000 description 1
- 235000019799 monosodium phosphate Nutrition 0.000 description 1
- 150000002814 niacins Chemical class 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 229960003975 potassium Drugs 0.000 description 1
- 230000003389 potentiating effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 238000012549 training Methods 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
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- 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
Abstract
The invention discloses a cooked peanut carrot chicken product which is prepared from main ingredients and auxiliary ingredients. The main ingredients comprise skinless chicken breast, carrots, peeled cooked peanuts and walnut kernels; the auxiliary ingredients comprise ice water, purple sweet potato starch, composite phosphate, sugar, salt, monosodium glutamate and linseed oil. The invention further discloses a making method of the cooked peanut carrot chicken product. According to the cooked peanut carrot chicken product and the making method thereof, a double-period cooking technology is adopted, the product is suitable for industrialized production, and the crisp mouthfeel of the product is improved; the kernels and the vegetables are added, therefore, dietary nutrition is balanced, and the product is balanced in nutrition, fresh and tender, juicy, elastic and crisp in mouthfeel, delicious and healthy; meanwhile, the effects of strengthening the brain, improving the eyesight, maintaining beauty and keeping young are achieved.
Description
Technical field
The present invention relates to food processing field, is a kind of ripe peanut carrot chicken products and preparation method thereof specifically.
Background technology
Along with development and the growth in the living standard of society, people are no longer only have enough for the requirement of diet, but more focus on the nutrition of food, delicious food and healthy.In daily life, the cuisines such as chafing dish, spicy soup are more and more subject to liking of people, this has also expedited the emergence of the development of quick-frozen meat products industry, but traditional quick-frozen meat products is arranged in pairs or groups mostly, vegetables are made, nutrition is abundant not, and traditional production method is mostly based on disposable boiling, wayward, cause nutrition leak while destroying products taste.
Summary of the invention
Technical problem to be solved by this invention is to provide crisp and health delicious ripe peanut carrot chicken products of a kind of succulence balanced in nutrition, fresh and tender, mouthfeel bullet and preparation method thereof.
For achieving the above object, the technical solution used in the present invention is: a kind of ripe peanut carrot chicken products, be made up of major ingredient and auxiliary material, described major ingredient comprises the raw material of following weight ratio: peeling Fresh Grade Breast 55.0% ~ 60.0%, carrot 8.0% ~ 10.0%, remove the peel ripe peanut 8.0% ~ 10.0%, walnut kernel 4.0% ~ 6.0%; Described auxiliary material comprises the raw material of following weight ratio: frozen water 10.0% ~ 12.0%, purple sweet potato starch 8.0% ~ 10.0%, composite phosphate 1.5% ~ 2.0%, sugar 0.5% ~ 1.0%, salt 1.5% ~ 2.0%, monosodium glutamate 1.0% ~ 1.5%, linseed oil 0.5% ~ 1.0%.
As preferably, a kind of ripe peanut carrot chicken products, be made up of major ingredient and auxiliary material, described major ingredient comprises the raw material of following weight ratio: peeling Fresh Grade Breast 57.5%, and carrot 9.0%, removes the peel ripe peanut 9.0%, walnut kernel 5.0%; Described auxiliary material comprises the raw material of following weight ratio: frozen water 11.0%, purple sweet potato starch 9.0%, composite phosphate 1.8%, sugar 0.8%, salt 1.8%, monosodium glutamate 1.3%, linseed oil 0.8%.
As preferably, described chicken is freezing peeling Fresh Grade Breast, and described carrot is fresh carrot, and described peanut is the ripe peanut of peeling.
As preferably, described composite phosphate is two kinds and two or more compositions in sodium phosphate trimer, calgon, sodium pyrophosphate, tertiary sodium phosphate and sodium hydrogen phosphate.
In the present invention's formula the nutritional labeling of part material or effect as follows:
1, peanut fruit contains protein, fat, carbohydrate, vitamin A, vitamin B6, vitamin E, vitamin K, and the nutritional labeling such as mineral calcium, phosphorus, iron, amino acid containing 8 kinds of needed by human body and unrighted acid, containing materials such as lecithin, choline, carrotene, crude fibres; Fat content is 44%-45%, and protein content is 24-36%, and sugar content is about 20%; Containing abundant vitamin B2, PP, A, D, E, calcium and iron etc.; And containing multivitamins such as thiamine, riboflavin, niacins, have the brain cell development promoting people, strengthen the effect of memory;
2, carrot is crisp delicious, the nutritious homely vegetables of a kind of matter; The traditional Chinese medical science thinks that it can bowl spares gas, stomach strengthening and digestion promoting, kidney-Yang invigorating, five viscera settling, and treatment indigestion, protracted dysentery, cough, yctalopia etc. have good therapeutic effect, therefore are described as " east glabrousleaf asiabell root "; Main nutrients in carrot is beta carotene, can be converted into vitamin A in human body, can strengthen body immunity, have antitumaous effect, and can alleviate the chemotherapy side effect of cancer patient, has protective effect to multiple internal organs; Women carrot of taking food can reduce the incidence of disease of oophoroma; Carrot includes glass amber acid potassium, contributes to preventing vascular sclerosis, reducing cholesterol, having certain effect to preventing and treating hypertension;
3, walnut nutritious value is enriched, and has the good reputation of " long live " " Longevity " " treasured of health ".In walnut kernel, the fat of 86% is unrighted acid, and walnut is rich in copper, magnesium, potassium, vitamin B6, folic acid and vitamin B1, also containing fiber, phosphorus, nicotinic acid, iron, vitamin B2 and pantothenic acid; In every 50 grams of walnuts, moisture accounts for 3.6%, another containing 7.2 grams, protein, fat 31 grams and 9.2 grams, carbohydrate, has effect of strong brain, beautifying face and moistering lotion;
4, purple potato be rich in protein, starch,
pectin, cellulose,
amino acid, vitamin and multiple
mineral matter, be also rich in simultaneously selenium element and
anthocyanidin.Purple potato is nutritious, the special health care of tool, gal4 amino acid is wherein all very easily by human consumption and absorption, the vitamin A be wherein rich in can improve the mucomembranous epithelial cell of eyesight and skin, vitamin C can make collagen protein normally synthesize, prevent and treat scorbutic generation, anthocyanidin is natural potent free radical scavenger;
5, phosphate is the most widely used food additives in current countries in the world, the phosphate totally 8 kinds that current China approved uses, comprise sodium phosphate trimer, calgon, sodium pyrophosphate, tertiary sodium phosphate, sodium hydrogen phosphate, sodium dihydrogen phosphate, SAPP and Sodium Acid Pyrophosphate, the variation that these materials can contribute to food kind is added in food, improve its color, shape, keep freshness and the quality of food, and meet the demand of machining process, be very important quality improver in food.Composite phosphate is exactly two or more the phosphatic general designation applied in food processing.
The invention still further relates to a kind of preparation method of ripe peanut carrot chicken products, comprise the following steps:
(1) raw material pre-treatment: freezing peeling Fresh Grade Breast is thawed to central temperature and control in-2 ~ 2 DEG C, loose on the whole but soft, can cut with cutter, there is the smell that fresh chicken meat is intrinsic, for subsequent use without impurity such as bone, cock skin, organ, the grains of sand; By for subsequent use for the chopping of fresh carrot filament cutter; Ripe for peeling peanut is made the broken particle of peanut for subsequent use;
(2) cut and mix: the peeling Fresh Grade Breast thawed is relayed in cutmixer, cutting the speed of mixing is 1500 revs/min, cutting the time of mixing is 7 minutes, then composite phosphate is added, continue to cut with 1500 revs/min to mix 1 minute, add salt, monosodium glutamate, sugar again, cut with 3000 revs/min and mix 2 minutes, then add frozen water, starch to cut with 3000 revs/min and mix 2 minutes, finally add sliced carrot, the broken particle of peanut to cut with low speed 200 revs/min and mix mixing in 1 minute, obtain fillings for subsequent use, in whole process, fillings temperature controls is 0 ~ 10 DEG C;
(3) shaping: the fillings of mixing is put into pump for filling, utilize elongated mould shaping, obtain strip product for subsequent use;
(4) boiling: strip product is carried out boiling, cooking technology is two section cooking technologies, and leading portion water temperature is 50 DEG C, and back segment water temperature is 98 DEG C of water temperatures;
(5) cool: the product after boiling is put into the pallet of having sterilized and is cooled to less than 15 DEG C;
(6) quick-frozen: by the product quick-frozen that cooled to central temperature less than-18 DEG C;
(7) pack, refrigeration: by product good for quick-frozen according to often wrapping after 500g carries out vacuum packaging, then case according to every case 6 bag, the freezer then product of having cased being put into less than-20 DEG C refrigerates.
Owing to have employed technique scheme, the present invention has following beneficial effect:
1, the present invention adopts two section cooking technology that products taste brittleness is obviously promoted, and better remains the nutritional labeling of food materials, is more of value to health;
2, the present invention adds kernel vegetables, while abundant protein, is also rich in unrighted acid and beta carotene etc., and balanced diet nutritional, can reach the object of brain nourishing and eyesight improving, skin maintenance;
3, the present invention adds purple potato, is rich in dietary fiber, can promote gastrointestinal disturbances, improves the absorption of nutriment, thus strengthens the immunity of human body.
The present invention adopts two section cooking technology, is applicable to suitability for industrialized production, improves products taste brittleness, add again kernel vegetables, balanced diet nutritional, makes product succulence balanced in nutrition, fresh and tender, mouthfeel bullet crisp and delicious health, has effect of brain nourishing and eyesight improving, beautifying face and moistering lotion simultaneously.
Detailed description of the invention
Now in conjunction with specific embodiments, the present invention will be further described.
Embodiment one: a kind of ripe peanut carrot chicken products, be made up of major ingredient and auxiliary material, it is characterized in that, described major ingredient comprises the raw material of following weight ratio: peeling Fresh Grade Breast 55.0%, and carrot 8.0%, removes the peel ripe peanut 8.0%, walnut kernel 4.0%; Described auxiliary material comprises the raw material of following weight ratio: frozen water 10.0%, purple sweet potato starch 8.0%, composite phosphate 1.5%, sugar 0.5%, salt 1.5%, monosodium glutamate 1.0%, linseed oil 0.5%.
The preparation method of above-mentioned ripe peanut carrot chicken products, comprises the following steps:
(1) raw material pre-treatment: freezing peeling Fresh Grade Breast is thawed to central temperature and control in-2 ~ 2 DEG C, loose on the whole but soft, can cut with cutter, there is the smell that fresh chicken meat is intrinsic, for subsequent use without impurity such as bone, cock skin, organ, the grains of sand; By for subsequent use for the chopping of fresh carrot filament cutter; Ripe for peeling peanut is made the broken particle of peanut for subsequent use;
(2) cut and mix: the peeling Fresh Grade Breast thawed is relayed in cutmixer, cutting the speed of mixing is 1500 revs/min, cutting the time of mixing is 7 minutes, then composite phosphate is added, continue to cut with 1500 revs/min to mix 1 minute, add salt, monosodium glutamate, sugar again, cut with 3000 revs/min and mix 2 minutes, then add frozen water, starch to cut with 3000 revs/min and mix 2 minutes, finally add sliced carrot, the broken particle of peanut to cut with low speed 200 revs/min and mix mixing in 1 minute, obtain fillings for subsequent use, in whole process, fillings temperature controls is 0 ~ 2 DEG C;
(3) shaping: the fillings of mixing is put into pump for filling, utilize elongated mould shaping, obtain strip product for subsequent use;
(4) boiling: strip product is carried out boiling, cooking technology is two section cooking technologies, and leading portion water temperature is 50 DEG C, and back segment water temperature is 98 DEG C of water temperatures;
(5) cool: the product after boiling is put into the pallet of having sterilized and is cooled to less than 15 DEG C;
(6) quick-frozen: by the product quick-frozen that cooled to central temperature less than-18 DEG C;
(7) pack, refrigeration: by product good for quick-frozen according to often wrapping after 500g carries out vacuum packaging, then case according to every case 6 bag, the freezer then product of having cased being put into less than-20 DEG C refrigerates.
Embodiment two: a kind of ripe peanut carrot chicken products, be made up of major ingredient and auxiliary material, described major ingredient comprises the raw material of following weight ratio: peeling Fresh Grade Breast 57.5%, and carrot 9.0%, removes the peel ripe peanut 9.0%, walnut kernel 5.0%; Described auxiliary material comprises the raw material of following weight ratio: frozen water 11.0%, purple sweet potato starch 9.0%, composite phosphate 1.8%, sugar 0.8%, salt 1.8%, monosodium glutamate 1.3%, linseed oil 0.8%.
The preparation method of above-mentioned ripe peanut carrot chicken products, comprises the following steps:
(1) raw material pre-treatment: freezing peeling Fresh Grade Breast is thawed to central temperature and control in-2 ~ 2 DEG C, loose on the whole but soft, can cut with cutter, there is the smell that fresh chicken meat is intrinsic, for subsequent use without impurity such as bone, cock skin, organ, the grains of sand; By for subsequent use for the chopping of fresh carrot filament cutter; Ripe for peeling peanut is made the broken particle of peanut for subsequent use;
(2) cut and mix: the peeling Fresh Grade Breast thawed is relayed in cutmixer, cutting the speed of mixing is 1500 revs/min, cutting the time of mixing is 7 minutes, then composite phosphate is added, continue to cut with 1500 revs/min to mix 1 minute, add salt, monosodium glutamate, sugar again, cut with 3000 revs/min and mix 2 minutes, then add frozen water, starch to cut with 3000 revs/min and mix 2 minutes, finally add sliced carrot, the broken particle of peanut to cut with low speed 200 revs/min and mix mixing in 1 minute, obtain fillings for subsequent use, in whole process, fillings temperature controls is 4 ~ 6 DEG C;
(3) shaping: the fillings of mixing is put into pump for filling, utilize elongated mould shaping, obtain strip product for subsequent use;
(4) boiling: strip product is carried out boiling, cooking technology is two section cooking technologies, and leading portion water temperature is 50 DEG C, and back segment water temperature is 98 DEG C of water temperatures;
(5) cool: the product after boiling is put into the pallet of having sterilized and is cooled to less than 15 DEG C;
(6) quick-frozen: by the product quick-frozen that cooled to central temperature less than-18 DEG C;
(7) pack, refrigeration: by product good for quick-frozen according to often wrapping after 500g carries out vacuum packaging, then case according to every case 6 bag, the freezer then product of having cased being put into less than-20 DEG C refrigerates.
Embodiment three: a kind of ripe peanut carrot chicken products, be made up of major ingredient and auxiliary material, it is characterized in that, described major ingredient comprises the raw material of following weight ratio: peeling Fresh Grade Breast 60.0%, and carrot 10.0%, removes the peel ripe peanut 10.0%, walnut kernel 6.0%; Described auxiliary material comprises the raw material of following weight ratio: frozen water 12.0%, purple sweet potato starch 10.0%, composite phosphate 2.0%, sugar 1.0%, salt 2.0%, monosodium glutamate 1.5%, linseed oil 1.0%.
The preparation method of above-mentioned ripe peanut carrot chicken products, comprises the following steps:
(1) raw material pre-treatment: freezing peeling Fresh Grade Breast is thawed to central temperature and control in-2 ~ 2 DEG C, loose on the whole but soft, can cut with cutter, there is the smell that fresh chicken meat is intrinsic, for subsequent use without impurity such as bone, cock skin, organ, the grains of sand; By for subsequent use for the chopping of fresh carrot filament cutter; Ripe for peeling peanut is made the broken particle of peanut for subsequent use;
(2) cut and mix: the peeling Fresh Grade Breast thawed is relayed in cutmixer, cutting the speed of mixing is 1500 revs/min, cutting the time of mixing is 7 minutes, then composite phosphate is added, continue to cut with 1500 revs/min to mix 1 minute, add salt, monosodium glutamate, sugar again, cut with 3000 revs/min and mix 2 minutes, then add frozen water, starch to cut with 3000 revs/min and mix 2 minutes, finally add sliced carrot, the broken particle of peanut to cut with low speed 200 revs/min and mix mixing in 1 minute, obtain fillings for subsequent use, in whole process, temperature controls is 8 ~ 10 DEG C;
(3) shaping: the fillings of mixing is put into pump for filling, utilize elongated mould shaping, obtain strip product for subsequent use;
(4) boiling: strip product is carried out boiling, cooking technology is two section cooking technologies, and leading portion water temperature is 50 DEG C, and back segment water temperature is 98 DEG C of water temperatures;
(5) cool: the product after boiling is put into the pallet of having sterilized and is cooled to less than 15 DEG C;
(6) quick-frozen: by the product quick-frozen that cooled to central temperature less than-18 DEG C;
(7) pack, refrigeration: by product good for quick-frozen according to often wrapping after 500g carries out vacuum packaging, then case according to every case 6 bag, the freezer then product of having cased being put into less than-20 DEG C refrigerates.
Carry out subjective appreciation (see table 1) with reference to GB/T22210-2008 " meat quail subjective appreciation specification " to product, often group participates in evaluation and electing personnel 20 (participating in evaluation and electing personnel all through professional training).
Table 1 ripe peanut carrot chicken products subjective appreciation standard
| Organoleptic characteristics | Feature interpretation | Scoring |
| Color and luster | Product is ecru or faint yellow, and color is even, and bright color and luster is slightly dark or slightly shallow, and color is slightly even, and the slightly aobvious vivid color and luster of color and luster is lighter or comparatively dark, and uneven color, color and luster is not vivid | 10—20 5—9 1—4 |
| Tissue morphology | Homogeneous, chicken and ripe shelled peanut and walnut kernel comparatively even in conjunction with tight quality, chicken is combined uneven compared with loose texture with ripe shelled peanut and walnut kernel, and chicken and ripe shelled peanut and walnut kernel are in conjunction with loose | 15—25 7—14 1—6 |
| Local flavor | There is the peculiar fragrance chicken of chicken and ripe shelled peanut and walnut kernel and the peculiar insufficient fragrance chicken of ripe shelled peanut and walnut kernel and the peculiar fragrance of ripe shelled peanut and walnut kernel lighter or do not have | 15—25 7—14 1—6 |
| Mouthfeel | Chicken fine and tender taste, ripe shelled peanut and walnut kernel brittleness better chicken meat are slightly aobvious coarse, ripe shelled peanut and the not enough chicken meat of walnut kernel brittleness coarse, ripe shelled peanut and walnut kernel brittleness is poor or without brittleness | 20—30 10—19 1—9 |
Results and analysis:
1, cut when mixing, in whole process, the control of temperature is on the impact (table 2) of products obtained therefrom subjective appreciation
| Temperature | Embodiment one (0-2 DEG C) | Embodiment two (4-6 DEG C) | Embodiment three (8-10 DEG C) |
| Color and luster average mark | 17.4 | 19.3 | 18 |
| Tissue morphology average mark | 22.2 | 23.5 | 22.6 |
| Local flavor average mark | 21 | 22.5 | 21.7 |
| Mouthfeel average mark | 24.6 | 26.2 | 25.3 |
| Total score average mark | 85.2 | 91.5 | 87.6 |
As shown in Table 2, cutting in the process of mixing, temperature controls 4-6 DEG C (embodiments two), the subjective appreciation mark of products obtained therefrom is the highest, namely the color and luster of product, tissue morphology, local flavor and mouthfeel are best, in general, products obtained therefrom of the present invention can meet the demand of people, is the crisp and ripe peanut carrot chicken products of delicious health of a kind of succulence balanced in nutrition, fresh and tender, mouthfeel bullet.
More than show and describe general principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (4)
1. a ripe peanut carrot chicken products, is made up of major ingredient and auxiliary material, it is characterized in that, described major ingredient comprises the raw material of following weight ratio: peeling Fresh Grade Breast 55.0% ~ 60.0%, carrot 8.0% ~ 10.0%, removes the peel ripe peanut 8.0% ~ 10.0%, walnut kernel 4.0% ~ 6.0%; Described auxiliary material comprises the raw material of following weight ratio: frozen water 10.0% ~ 12.0%, purple sweet potato starch 8.0% ~ 10.0%, composite phosphate 1.5% ~ 2.0%, sugar 0.5% ~ 1.0%, salt 1.5% ~ 2.0%, monosodium glutamate 1.0% ~ 1.5%, linseed oil 0.5% ~ 1.0%.
2. the ripe peanut carrot chicken products of one according to claim 1, be made up of major ingredient and auxiliary material, it is characterized in that, described major ingredient comprises the raw material of following weight ratio: peeling Fresh Grade Breast 57.5%, and carrot 9.0%, removes the peel ripe peanut 9.0%, walnut kernel 5.0%; Described auxiliary material comprises the raw material of following weight ratio: frozen water 11.0%, purple sweet potato starch 9.0%, composite phosphate 1.8%, sugar 0.8%, salt 1.8%, monosodium glutamate 1.3%, linseed oil 0.8%.
3. the ripe peanut carrot chicken products of one according to claim 1 and 2, is characterized in that, described composite phosphate is two kinds and two or more compositions in sodium phosphate trimer, calgon, sodium pyrophosphate, tertiary sodium phosphate and sodium hydrogen phosphate.
4. the preparation method of a kind of ripe peanut carrot chicken products according to a claim any in claim 1 ~ 3, is characterized in that, comprise the following steps:
(1) raw material pre-treatment: freezing peeling Fresh Grade Breast is thawed to central temperature and control in-2 ~ 2 DEG C, loose on the whole but soft, can cut with cutter, there is the smell that fresh chicken meat is intrinsic, for subsequent use without impurity such as bone, cock skin, organ, the grains of sand; By for subsequent use for the chopping of fresh carrot filament cutter; Ripe for peeling peanut is made the broken particle of peanut for subsequent use;
(2) cut and mix: the peeling Fresh Grade Breast thawed is relayed in cutmixer, cutting the speed of mixing is 1500 revs/min, cutting the time of mixing is 7 minutes, then composite phosphate is added, continue to cut with 1500 revs/min to mix 1 minute, add salt, monosodium glutamate, sugar again, cut with 3000 revs/min and mix 2 minutes, then add frozen water, starch to cut with 3000 revs/min and mix 2 minutes, finally add sliced carrot, the broken particle of peanut to cut with low speed 200 revs/min and mix mixing in 1 minute, obtain fillings for subsequent use, in whole process, the temperature of fillings controls to be 0 ~ 10 DEG C;
(3) shaping: the fillings of mixing is put into pump for filling, utilize elongated mould shaping, obtain strip product for subsequent use;
(4) boiling: strip product is carried out boiling, cooking technology is two section cooking technologies, and leading portion water temperature is 50 DEG C, and back segment water temperature is 98 DEG C of water temperatures;
(5) cool: the product after boiling is put into the pallet of having sterilized and is cooled to less than 15 DEG C;
(6) quick-frozen: by the product quick-frozen that cooled to central temperature less than-18 DEG C;
(7) pack, refrigeration: by product good for quick-frozen according to often wrapping after 500g carries out vacuum packaging, then case according to every case 6 bag, the freezer then product of having cased being put into less than-20 DEG C refrigerates.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510625033.XA CN105166976A (en) | 2015-09-28 | 2015-09-28 | Cooked peanut carrot chicken product and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510625033.XA CN105166976A (en) | 2015-09-28 | 2015-09-28 | Cooked peanut carrot chicken product and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105166976A true CN105166976A (en) | 2015-12-23 |
Family
ID=54889819
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510625033.XA Pending CN105166976A (en) | 2015-09-28 | 2015-09-28 | Cooked peanut carrot chicken product and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105166976A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105581259A (en) * | 2015-12-23 | 2016-05-18 | 北京资源亚太饲料科技有限公司 | Quick-freeze pork egg rolls and processing method thereof |
| CN109527421A (en) * | 2018-11-07 | 2019-03-29 | 木兰主食加工技术研究院 | A kind of recombination chicken products and its preparation method and application |
| CN115226851A (en) * | 2022-07-21 | 2022-10-25 | 厦门古龙食品有限公司 | Light lunch meat and preparation method thereof |
-
2015
- 2015-09-28 CN CN201510625033.XA patent/CN105166976A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105581259A (en) * | 2015-12-23 | 2016-05-18 | 北京资源亚太饲料科技有限公司 | Quick-freeze pork egg rolls and processing method thereof |
| CN109527421A (en) * | 2018-11-07 | 2019-03-29 | 木兰主食加工技术研究院 | A kind of recombination chicken products and its preparation method and application |
| CN109527421B (en) * | 2018-11-07 | 2022-04-29 | 木兰主食加工技术研究院 | Recombined chicken product and preparation method and application thereof |
| CN115226851A (en) * | 2022-07-21 | 2022-10-25 | 厦门古龙食品有限公司 | Light lunch meat and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101756268B (en) | Preparation method of chufa chicken balls | |
| CN102423089B (en) | Core eel ball and preparation method thereof | |
| CN103355588A (en) | Tomato and chicken skin beautifying noodles | |
| CN102349658B (en) | Processing method of sugar-free fruit and vegetable crushed dried pork | |
| KR100976354B1 (en) | Method for preparing smoked duck products, and smoked duck products prepared by the method | |
| CN103202465B (en) | Pot-stewed leisure pleurotus eryngii processing technology | |
| CN103504325B (en) | A kind of fragrant peppery green soya bean dried pork and preparation method thereof | |
| CN101658261A (en) | Shanzhen series of dried noodle | |
| CN103535663A (en) | Heat-clearing and stomach-invigorating cake and production method thereof | |
| CN105166976A (en) | Cooked peanut carrot chicken product and making method thereof | |
| CN103504332A (en) | Steamed young chicken with chili sauce and its making process | |
| KR20190047932A (en) | Source composition for rice cake and manufacturing method for the same | |
| CN105475977A (en) | Preserved meat sauce | |
| CN101326998A (en) | Longevity mushroom edible fungus foodstuff and method for producing the same | |
| CN112931828A (en) | Instant ginseng chicken soup product and preparation method thereof | |
| CN103005493B (en) | Duck-wing dumpling and manufacturing method thereof | |
| CN105380064A (en) | Asparagus and shelled shrimp stuffing, asparagus and shelled shrimp dumplings and preparation method | |
| CN104509666A (en) | Processing technology for special tomato sweetend roll | |
| KR20160080341A (en) | Manufacturing Method of Black Garlic Kimchi Sauce Hamburg Steak | |
| CN104126814A (en) | Chicken fillets with pickled peppers and preparation method thereof | |
| KR102612053B1 (en) | Method for Manufacturing Functional Chicken Ham with Collagen | |
| CN107927720A (en) | Saute beef with cayenne pepper sauce production method | |
| KR102612054B1 (en) | Method for Manufacturing Functional Chicken Sausage with Collagen | |
| CN104886629A (en) | A manufacturing method of a crystal sugar and plum duck | |
| CN104799324A (en) | Manufacture method of bone-in meat bar |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151223 |
|
| WD01 | Invention patent application deemed withdrawn after publication |