CN105901544A - Production method of quick-frozen chicken cutlets - Google Patents
Production method of quick-frozen chicken cutlets Download PDFInfo
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- CN105901544A CN105901544A CN201610243457.4A CN201610243457A CN105901544A CN 105901544 A CN105901544 A CN 105901544A CN 201610243457 A CN201610243457 A CN 201610243457A CN 105901544 A CN105901544 A CN 105901544A
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- chicken
- quick
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- powder
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 48
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 238000007710 freezing Methods 0.000 claims abstract description 36
- 238000000034 method Methods 0.000 claims abstract description 32
- 238000004806 packaging method and process Methods 0.000 claims abstract description 19
- 239000000463 material Substances 0.000 claims abstract description 12
- 230000008014 freezing Effects 0.000 claims abstract description 7
- 239000002002 slurry Substances 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 3
- 238000005520 cutting process Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- 239000000843 powder Substances 0.000 claims description 29
- 235000013372 meat Nutrition 0.000 claims description 26
- 206010034203 Pectus Carinatum Diseases 0.000 claims description 20
- 239000002994 raw material Substances 0.000 claims description 19
- 238000010257 thawing Methods 0.000 claims description 19
- 239000000796 flavoring agent Substances 0.000 claims description 14
- 238000009938 salting Methods 0.000 claims description 12
- 230000011218 segmentation Effects 0.000 claims description 12
- 235000013355 food flavoring agent Nutrition 0.000 claims description 8
- 238000007689 inspection Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- 240000008415 Lactuca sativa Species 0.000 claims description 4
- 241001494479 Pecora Species 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 210000004224 pleura Anatomy 0.000 claims description 4
- 235000012045 salad Nutrition 0.000 claims description 4
- 229920002261 Corn starch Polymers 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- 230000001186 cumulative effect Effects 0.000 claims description 2
- 235000015177 dried meat Nutrition 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000013078 crystal Substances 0.000 abstract description 2
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 235000013622 meat product Nutrition 0.000 description 8
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000002253 acid Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 150000002978 peroxides Chemical class 0.000 description 3
- 210000001519 tissue Anatomy 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 238000010338 mechanical breakdown Methods 0.000 description 2
- 231100000915 pathological change Toxicity 0.000 description 2
- 230000036285 pathological change Effects 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the field of foods and particularly relates to a production method of quick-frozen chicken cutlets. The method includes the steps of: 1) selecting materials; 2) unfreezing the materials; 3) cleaning the materials; 4) cutting the materials into pieces; 5) kneading and pickling the chicken pieces; 6) preparing slurry and coating the chicken pieces with flour; 7) packaging the chicken cutlets; and 8) quickly-freezing and storing the chicken cutlets. Through a standardized process, temperatures and times of different processing steps are all reasonably set and seriously controlled, and especially, reasonable temperature and time are set during the quick-freezing process, so that the chicken cutlets, during a freezing process, can very quickly pass through a maximum ice crystal generation band, thereby maintaining excellent tissue structure and mouth feel of the chicken cutlets.
Description
Technical field
The invention belongs to field of food, relate to a kind of quick-frozen conditioning meat products, be specifically related to a kind of quick-freezing chicken row
Manufacture method.
Background technology
Along with developing rapidly of the cultivation animal husbandry modernized, various meat products have become as people one day three
The choosing of the indispensability in meal and daily snacks.And cultivate and on the premise of sale extensive concentration, meat product
Long-distance transport and fresh-keeping storage become for the problem faced by having to.Include processor, distributor,
Retailer and consumer whole manage in chain interior, and it is poor that the transport of any one link and storing occurs
The wrong eating mouth feel that all may affect meat product, serious there is also safe mass problem.Existing meat
Based article transport and the preferable mode stored are by freezing in advance and process.Quick-freezing meat products is as low
One of representative products of temperature meat products, the feature such as safe with it, relieved, nutrition, delicious food is by vast consumption
Person likes, and one of the high protein of Carnis Gallus domesticus, low fat characteristic preferred raw materials becoming quick-freezing meat product.
Presently commercially available chicken row generally exists that organizational structure is poor, mouthfeel sends out that bavin is dry, local flavor is single, end taste deficiency etc.
Defect, and these problems are that technological process in process of manufacture is lack of standardization is drawn owing to commercially available chicken comes mostly
Rise.
Summary of the invention
The technical problem that process for manufacturing product flow process is lack of standardization, eating mouth feel is poor is arranged in order to solve existing chicken,
The present invention provides the manufacture method that a kind of quick-freezing chicken is arranged.
The technical solution of the present invention is: the manufacture method of a kind of quick-freezing chicken row, it is characterized in that
Comprise the following steps:
1] select materials: choose the qualified freezing chicken breast meat of inspection as raw material；
2] thaw: raw material is thawed；Thaw point is less than 15 DEG C, and it is little that thawing time is not higher than 6
Time, after defrosting, the central temperature of raw material is not higher than 4 DEG C；
3] clean: the raw material after thawing is checked voluntarily, remove the chopped cooked entrails of sheep inside and outside raw material and impurity；Warp
Drain away the water after circulating water rinsing；
4] section: the raw material after cleaning is removed pleura segmentation of cutting into slices；The time of section segmentation is not higher than 3
Hour, ambient temperature during section segmentation is not higher than 12 DEG C；The quality of every chicken breast meat cubelets after section segmentation
It it is 140～160 grams；
5] knead-salting: cure solution and chicken breast meat cubelets are put in tumbler, intermittently tumbling 30-50 minute,
Vacuum in tumbler is less than 1bar, and the rotating speed of tumbler is 5-7 rpm；Ring during knead-salting
Border temperature is 0-4 DEG C；The cumulative volume of cure solution and chicken breast meat cubelets is not less than the 2/3 of tumbler volume；
6] size mixing and wrap up in powder: chicken row is wrapped up in powder and obtains wrapping up in slurry liquid with water mixing and stirring；The chicken good by tumbling
Dried meat meat cubelets are put into wrapping up in slurry liquid of mass concentration 15% and are stirred；After the chicken breast meat cubelets of bonding are scatter
Put into chicken row to wrap up in and powder is uniformly wrapped up in powder and weighs floating powder in the hand；
7] packaging: the chicken breast meat cubelets after wrapping up in powder quantitatively pack packaging, and every bag of quality is 2.9-3.1 kilogram,
Ambient temperature during packaging is not higher than 12 DEG C；
8] quick-freezing stores: the product after packaging is carried out in delivering to freezer or instant freezer within an hour speed
Freeze, freeze to surface hard rear vanning；Quick freezing temperature not higher than-18 DEG C；During vanning, the central temperature of product is the highest
In-5 DEG C.
Above-mentioned steps 5] in cure solution cure be dissolved in frozen water obtain；Described cure includes
Hong Deep-fried chicken joints cure MA0317；Described frozen water be 50% ice and 50% water preparation obtain, temperature control
System is at 2-6 DEG C.
Above-mentioned cure also includes corn starch, TQ010 flavouring agent, TQ006 flavouring agent, salad oil and American
Fried powder.
In above-mentioned steps 5] knead-salting in, chicken breast meat cubelets, Hong Deep-fried chicken joints cure MA0317, Semen Maydis
The quality proportioning of starch, TQ010 flavouring agent, TQ006 flavouring agent, salad oil, frozen water and American fried powder is
100 7～9.5 3～6 0.6～1.2 1.3～1.6 0.6～1.2 26～32 11～14.
Above-mentioned steps 5] in overstocked time of knead-salting be not higher than 1 hour.
Above-mentioned steps 2] in the defrosting rate that thawing mode is water thawing, spring and summer be 40%-50%,
The defrosting rate of fall and winter is 60%-70%.
Above-mentioned steps 4] in the quality of every chicken breast meat cubelets after section segmentation be 150 grams.
Above-mentioned steps 6] in slurry liquid of wrapping up in be that chicken row is wrapped up in powder CA0055 and water according to mass ratio 1 1.2
Ratio be mixed to get.
Above-mentioned steps 7] in packaging overstock the time and be not higher than 6 hours.
Above-mentioned steps 7] quality of every bag is 3 kilograms after intermediate package.
The beneficial effects of the present invention is:
(1) manufacture method of product of the present invention is simple, the cycle is short, efficiency is high, because of the strict control of production technology
System, makes the product tissue tight of making, mellow without powder sense phenomenon, resilient enough, meat flavour.
(2) present invention is all closed by normalized technological process, the temperature and time at each processing link
Reason sets and strictly controls, it is ensured that the quick-freezing chicken for preparing of processing is arranged has splendid organizational structure and good
Good mouthfeel.During quick-freezing, particularly set rational temperature and time so that product is at freezing process
In can swiftly pass through zone of maximum ice crystal formation, maintain the good organizational structure of product and eating mouth feel.
(3) in the formula of the present invention, science collocation and the perfect of Standardization Process of multiple compound seasoner are tied
Close, it is ensured that mouthfeel that product is good and organizational structure, make product special flavour more prominent, be a kind of the old and the young all
Preferably, instant, there is the quick-freezing meat products of high nutritive value.
(4) formula of the present invention does not use any colloid composition, ensure product by strict control of technique
Excellent local flavor and mouthfeel, and ensure that chicken can keep the most elastic and succulence after coming processed.
Detailed description of the invention
The manufacture method arranged quick-freezing chicken of the present invention below by way of specific embodiment is described in detail.
Embodiment one
1, select materials: choosing through checking qualified chicken breast meat is raw material, it is desirable to raw meat free from extraneous odour, pathological changes, nothing
Congestion.
2, thaw: water thawing, defrosting rate was 50% (summer)；Temperature 12 DEG C, 4 hours time, thaws
Rear donor center temperature 2 DEG C.
3, clean: the raw material thawed carries out self-inspection, the chopped cooked entrails of sheep inside and outside removing and impurity, and floats with circulating water
Wash, drain well.
4, section: cleaned product is to removing pleura, and section, quantitative 150 grams, the time must not exceed 3
Hour, ambient temperature during segmentation is 10 DEG C.
5, knead-salting: having split product and started tumbling to product, process overstocks the time 20 minutes, environment
Temperature 3 DEG C, during the preparation of knead-salting material water, uses the water of the ice+50% of 50%, prepares, material water
Temperature controls at 3 DEG C, and raw material reaches the 2/3 of tumbler, according to producing needs, weighs cure and ice in proportion
Water, is evenly stirred until cure and is completely dissolved；The cure solution mixed and pigeon chest meat cubelets are put in tumbler,
Intermittently tumbling 40 minutes, every turn is stopped 10 minutes in 15 minutes；Tumbling parameter: vacuum: 0.8bar；Rotating speed:
6 revs/min, if midway is because having a power failure or mechanical breakdown shutdown, then tumbling time is postponed, and deducts corresponding simultaneously
Time of repose.Time of repose can be actually needed variation according to production.
6, size mixing and wrap up in powder: chicken row wraps up in powder (CA0055): water=1:1.2, stirs, until not having granule.
The brisket fourth that tumbling is good admixes the serosity of 15%, after stirring, puts into chicken row and wraps up in powder (CA0055), note
Brisket fourth is scatter by meaning, it is to avoid bonding, and powder is rolled in brisket fourth equably, weighs floating powder in the hand.
7, packaging: quantitative rear product needed is packed in time, the packaging overstocked time must not exceed 6 hours, packaging
Time ambient temperature be 11 DEG C, according to product design requirement, carry out quantitative package (150 grams, 3 kilograms).
8, quick-freezing stores: the product after packaging must deliver to freezer or the quick-freezing of less than-18 DEG C after 30 minutes
Machine carries out quick-freezing, freezes to surface hard rear vanning.During delivery, product center temperature is-8 DEG C.
The product tissue tight of the present embodiment processing and fabricating, meat flavour is mellow, fragrance is prominent.Through inspection, product
Every physical and chemical index as shown in table 1.It will be seen that the present embodiment prepare chicken scheduling product acid value,
Peroxide value, total volatile basic nitrogen are the most substantially greatly lowered.
Table 1
Embodiment two
1, select materials: choosing through checking qualified chicken breast meat is raw material, it is desirable to raw meat free from extraneous odour, pathological changes, nothing
Congestion.
2, thaw: water thawing, defrosting rate 70% (winter)；Temperature 8 DEG C, 6 hours time, after defrosting
Donor center temperature 4 DEG C.
3, clean: the raw material thawed carries out self-inspection, the chopped cooked entrails of sheep inside and outside removing and impurity, and floats with circulating water
Wash, drain well.
4, section: cleaned product is to removing pleura, and section, quantitative 150 grams, the time must not exceed 3
Hour, ambient temperature during segmentation is 11 DEG C.
5, knead-salting: having split product and started tumbling to product, process overstocks the time 20 minutes, environment
Temperature 2 DEG C, during the preparation of knead-salting material water, uses the water of the ice+50% of 50%, prepares, material water
Temperature controls at 2 DEG C, and raw material reaches the 2/3 of tumbler, according to producing needs, weighs cure and ice in proportion
Water, is evenly stirred until cure and is completely dissolved；The cure solution mixed and pigeon chest meat cubelets are put in tumbler,
Intermittently tumbling 40 minutes, every turn is stopped 10 minutes in 15 minutes；Tumbling parameter: vacuum: 0.8bar；Rotating speed:
6 revs/min, if midway is because having a power failure or mechanical breakdown shutdown, then tumbling time is postponed, and deducts corresponding simultaneously
Time of repose.Time of repose can be actually needed variation according to production.
6, size mixing and wrap up in powder: chicken row wraps up in powder (CA0055): water=1:1.2, stirs, until not having granule.
The brisket fourth that tumbling is good admixes the serosity of 15%, after stirring, puts into chicken row and wraps up in powder (CA0055), note
Brisket fourth is scatter by meaning, it is to avoid bonding, and powder is rolled in brisket fourth equably, weighs floating powder in the hand.
7, packaging: quantitative rear product needed is packed in time, the packaging overstocked time must not exceed 6 hours, packaging
Time ambient temperature be 11 DEG C, according to product design requirement, carry out quantitative package (150 grams, 3 kilograms).
8, quick-freezing stores: the product after packaging must be at the freezer delivering to less than-18 DEG C the most in time
Or instant freezer carries out quick-freezing, freeze to surface hard rear vanning.During delivery, product center temperature is-10 DEG C.
The product tissue tight of the present embodiment processing and fabricating, meat flavour is mellow, fragrance is prominent.Through inspection, product
Every physical and chemical index as shown in table 2.It will be seen that the present embodiment prepare chicken scheduling product acid value,
Peroxide value, total volatile basic nitrogen have also been obtained and be greatly lowered.
Table 2
By the monitoring result of above example it can be seen that the chicken that preparation technology of the present invention obtains arranges product acid
Valency, peroxide value, total volatile basic nitrogen have all obtained significantly being greatly lowered.Therefore, the inventive method
Not only ensure that the good organizational structure of product, and overall product quality has had and is obviously improved.
Claims (10)
1. the manufacture method of a quick-freezing chicken row, it is characterised in that: comprise the following steps:
1] select materials: choose the qualified freezing chicken breast meat of inspection as raw material；
2] thaw: raw material is thawed；Thaw point is less than 15 DEG C, and it is little that thawing time is not higher than 6
Time, after defrosting, the central temperature of raw material is not higher than 4 DEG C；
3] clean: the raw material after thawing is checked voluntarily, remove the chopped cooked entrails of sheep inside and outside raw material and impurity；Warp
Drain away the water after circulating water rinsing；
4] section: the raw material after cleaning is removed pleura segmentation of cutting into slices；The time of section segmentation is not higher than 3
Hour, ambient temperature during section segmentation is not higher than 12 DEG C；The quality of every chicken breast meat cubelets after section segmentation
It it is 140～160 grams；
5] knead-salting: cure solution and chicken breast meat cubelets are put in tumbler, intermittently tumbling 30-50 minute,
Vacuum in tumbler is less than 1bar, and the rotating speed of tumbler is 5-7 rpm；Ring during knead-salting
Border temperature is 0-4 DEG C；The cumulative volume of cure solution and chicken breast meat cubelets is not less than the 2/3 of tumbler volume；
6] size mixing and wrap up in powder: chicken row is wrapped up in powder and obtains wrapping up in slurry liquid with water mixing and stirring；The chicken good by tumbling
Dried meat meat cubelets are put into wrapping up in slurry liquid of mass concentration 15% and are stirred；After the chicken breast meat cubelets of bonding are scatter
Put into chicken row to wrap up in and powder is uniformly wrapped up in powder and weighs floating powder in the hand；
7] packaging: the chicken breast meat cubelets after wrapping up in powder quantitatively pack packaging, and every bag of quality is 2.9-3.1 kilogram,
Ambient temperature during packaging is not higher than 12 DEG C；
8] quick-freezing stores: the product after packaging is carried out in delivering to freezer or instant freezer within an hour speed
Freeze, freeze to surface hard rear vanning；Quick freezing temperature not higher than-18 DEG C；During vanning, the central temperature of product is the highest
In-5 DEG C.
The manufacture method of quick-freezing chicken the most according to claim 1 row, it is characterised in that: described step 5]
In cure solution cure be dissolved in frozen water obtain；Described cure includes Hong Deep-fried chicken joints cure
MA0317；Described frozen water be 50% ice and 50% water preparation obtain, temperature controls at 2-6 DEG C.
The manufacture method of quick-freezing chicken the most according to claim 2 row, it is characterised in that: described cure is also
Including corn starch, TQ010 flavouring agent, TQ006 flavouring agent, salad oil and American fried powder.
The manufacture method of quick-freezing chicken the most according to claim 3 row, it is characterised in that: in step 5]
Knead-salting in, chicken breast meat cubelets, Hong Deep-fried chicken joints cure MA0317, corn starch, TQ010 flavouring agent,
The quality proportioning of TQ006 flavouring agent, salad oil, frozen water and American fried powder is 100 7～9.5 3～6
0.6～1.2 1.3～1.6 0.6～1.2 26～32 11～14.
The manufacture method of quick-freezing chicken the most according to claim 4 row, it is characterised in that: described step 5]
In overstocked time of knead-salting be not higher than 1 hour.
The manufacture method of quick-freezing chicken the most according to claim 5 row, it is characterised in that: described step 2]
In the defrosting rate that thawing mode is water thawing, spring and summer be 40%-50%, the defrosting of fall and winter
Rate is 60%-70%.
The manufacture method of quick-freezing chicken the most according to claim 6 row, it is characterised in that: described step 4]
In the quality of every chicken breast meat cubelets after section segmentation be 150 grams.
The manufacture method of quick-freezing chicken the most according to claim 7 row, it is characterised in that: described step 6]
In slurry liquid of wrapping up in be that chicken row is wrapped up in powder CA0055 is mixed to get according to the ratio of mass ratio 1 1.2 with water
's.
The manufacture method of quick-freezing chicken the most according to claim 8 row, it is characterised in that: described step 7]
In packaging overstock the time and be not higher than 6 hours.
The manufacture method of quick-freezing chicken the most according to claim 9 row, it is characterised in that: described step
7] after intermediate package, the quality of every bag is 3 kilograms.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610243457.4A CN105901544A (en) | 2016-04-19 | 2016-04-19 | Production method of quick-frozen chicken cutlets |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610243457.4A CN105901544A (en) | 2016-04-19 | 2016-04-19 | Production method of quick-frozen chicken cutlets |
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| Publication Number | Publication Date |
|---|---|
| CN105901544A true CN105901544A (en) | 2016-08-31 |
Family
ID=56747352
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| CN201610243457.4A Pending CN105901544A (en) | 2016-04-19 | 2016-04-19 | Production method of quick-frozen chicken cutlets |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106805138A (en) * | 2016-12-29 | 2017-06-09 | 朱俊生 | One kind wraps up in powder chicken row and preparation method thereof |
| CN106942631A (en) * | 2017-03-20 | 2017-07-14 | 江苏虞恒食品有限公司 | Tasty and refreshing crisp chicken row preparation method Fresh ＆ Tender in Texture |
| CN107048224A (en) * | 2017-03-20 | 2017-08-18 | 江苏虞恒食品有限公司 | A kind of black green pepper chicken takes off preparation method |
| CN107198137A (en) * | 2017-07-15 | 2017-09-26 | 诸城市东方食品有限公司 | A kind of pigeon breast steak and its processing method |
| CN107232520A (en) * | 2017-07-15 | 2017-10-10 | 诸城市东方食品有限公司 | A kind of snowflake steak and its processing method |
| WO2018090287A1 (en) * | 2016-11-17 | 2018-05-24 | Cargill Animal Protein Further Processing (Chuzhou) Co. Ltd | Air fry vended fried chicken process and product |
| CN108567115A (en) * | 2017-03-09 | 2018-09-25 | 林丞镛 | Chicken vacuum curing method |
| CN109043359A (en) * | 2018-06-25 | 2018-12-21 | 安徽徽之润食品股份有限公司 | A kind of crisp-fried chicken fillet production method |
| CN110236114A (en) * | 2019-07-03 | 2019-09-17 | 福建省亚明食品有限公司 | A kind of processed meat products and its fast preparation method |
| CN114403369A (en) * | 2022-01-06 | 2022-04-29 | 鹤壁越汇食品有限公司 | Preparation process for improving meat quality by double leaching of myoglobin and bone hemoglobin through ice leaching method |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018090287A1 (en) * | 2016-11-17 | 2018-05-24 | Cargill Animal Protein Further Processing (Chuzhou) Co. Ltd | Air fry vended fried chicken process and product |
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| CN106942631A (en) * | 2017-03-20 | 2017-07-14 | 江苏虞恒食品有限公司 | Tasty and refreshing crisp chicken row preparation method Fresh ＆ Tender in Texture |
| CN107048224A (en) * | 2017-03-20 | 2017-08-18 | 江苏虞恒食品有限公司 | A kind of black green pepper chicken takes off preparation method |
| CN107198137A (en) * | 2017-07-15 | 2017-09-26 | 诸城市东方食品有限公司 | A kind of pigeon breast steak and its processing method |
| CN107232520A (en) * | 2017-07-15 | 2017-10-10 | 诸城市东方食品有限公司 | A kind of snowflake steak and its processing method |
| CN109043359A (en) * | 2018-06-25 | 2018-12-21 | 安徽徽之润食品股份有限公司 | A kind of crisp-fried chicken fillet production method |
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Application publication date: 20160831 |