CN107048224A - A kind of black green pepper chicken takes off preparation method - Google Patents
A kind of black green pepper chicken takes off preparation method Download PDFInfo
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- CN107048224A CN107048224A CN201710165770.5A CN201710165770A CN107048224A CN 107048224 A CN107048224 A CN 107048224A CN 201710165770 A CN201710165770 A CN 201710165770A CN 107048224 A CN107048224 A CN 107048224A
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Abstract
The black green pepper chicken that the present invention discloses a kind of delicious taste takes off preparation method, and the black green pepper chicken of the delicious taste takes off preparation method and comprised the following steps：1st, boned after first Fresh Grade Breast low temperature is thawed and repair cutting method correction of the flank shape with eight word knives；2nd, then Fresh Grade Breast and dispensing, water are put into machine and stirred, vacuumized rear tumbling 28 minutes, add soybean protein isolate, tapioca；3 then temperature for 04 DEG C pickle storehouse pickle 8 12 hours and every 2 hours stirring once to raw material it is sticky without Free water separate out；4th, it is finally that the Fresh Grade Breast pickled is quick-frozen by 30 DEG C of quick-frozen passages.The present invention provides a kind of black green pepper chicken of delicious taste and takes off preparation method, good in taste with tasting, due to preparing chicken row during pass through tumbling, make Fresh Grade Breast fully tasty, the advantages of realizing comprehensive utilization of chicken products.
Description
Technical field
Preparation method is taken off the present invention relates to a kind of black green pepper chicken.
Background technology
At present, as the increasingly raising and people of people's living standard are to the increasing demand of fast food instant class product,
Chicken meat products also carry out increasingly finer deep processing, and chicken skewer is exactly the new product listed in recent years.Chicken skewer is main
Chicken leg skewer and chicken meat mincing string, due to the taste acid of chicken meat mincing, mouthfeel bole, it is nonelastic, without bite, do not meet Chinese's
Eating habit, therefore chicken meat mincing string can not be liked as chicken leg skewer by consumer, thus at present chicken skewer class product still with
Based on chicken leg skewer.Chicken meat mincing are the leftover bits and pieces that chicken meat mincing division processing enterprise produces during chicken meat mincing division processing, one
As be used in the food processing such as dumpling, sausage, chickens' extract, but these value-added contents of product are not high.Although existing chicken row has chicken
The texture of meat, but it is not easy tasty, mouthfeel deficiency after frying inside chicken row.Black pepper flavored is made in chicken meat mincing by the present invention
Chicken row, realizes the reasonable utilization of chicken, while obtained product is mellow, chicken fibers are obvious, before good market
Scape.
The content of the invention
The present invention provide it is a kind of have taste it is good in taste, due to preparing chicken row during pass through tumbling, make pigeon breast
Meat is fully tasty, and a kind of black green pepper chicken for the advantages of realizing comprehensive utilization of chicken products takes off preparation method.
The technical scheme is that：A kind of black green pepper chicken takes off preparation method, and a kind of described black green pepper chicken takes off preparation side
Method comprises the following steps：1st, boned after first Fresh Grade Breast low temperature is thawed and repair cutting method correction of the flank shape with eight word knives；2nd, then by Fresh Grade Breast
It is put into machine and stirs with dispensing, water, vacuumizes rear tumbling 28 minutes, add soybean protein isolate, tapioca；3rd, then
Pickled 8-12 hours and once sticky without Free water precipitation to raw material every stirring in 2 hours for 0-4 DEG C of storehouse of pickling in temperature；4、
The Fresh Grade Breast pickled finally is passed through into -30 DEG C of quick-frozen passages quick-frozen.
In a preferred embodiment of the present invention, described dispensing is made up of the component of following parts by weight：Water 220g, shallow lake
Powder 35g, protein concentrate 14g, edible salt 5g, the broken 3g of black green pepper, Orleans cure 49.5g, sodium acid carbonate 4g, sodium tripolyphosphate
3.5g, capsanthin 6mg
In a preferred embodiment of the present invention, the soybean protein isolate and tapioca are 5-10 according to weight part ratio：85-
95 are well mixed.
A kind of black green pepper chicken of the present invention takes off preparation method, good in taste with tasting, due to preparing the mistake of chicken row
Pass through tumbling in journey, make Fresh Grade Breast fully tasty, the advantages of realizing comprehensive utilization of chicken products.
Embodiment
Presently preferred embodiments of the present invention is described in detail below so that advantages and features of the invention can be easier to by
It will be appreciated by those skilled in the art that apparent clearly being defined so as to be made to protection scope of the present invention.
Wherein, a kind of described black green pepper chicken takes off preparation method and comprised the following steps：1st, gone after first Fresh Grade Breast low temperature is thawed
Bone simultaneously repaiies cutting method correction of the flank shape with eight word knives；2nd, then Fresh Grade Breast and dispensing, water are put into machine and stirred, vacuumize rear 28 points of tumbling
Clock, adds soybean protein isolate, tapioca；3 and then for 0-4 DEG C of storehouse of pickling pickle 8-12 hours and every 2 in temperature
Hour stirring is once separated out to raw material is sticky without Free water；4th, the Fresh Grade Breast pickled finally is passed through into -30 DEG C of quick-frozen passage speed
Freeze, described dispensing is made up of the component of following parts by weight：It is water 220g, starch 35g, protein concentrate 14g, edible salt 5g, black
The broken 3g of green pepper, Orleans cure 49.5g, sodium acid carbonate 4g, sodium tripolyphosphate 3.5g, capsanthin 6mg, the soybean protein isolate and
Tapioca is 5-10 according to weight part ratio：85-95 is well mixed
The effect of tumbling and purpose 1, the infiltration for accelerating pickling liquid and color development：Horizontal tumbler utilizes the principle of physical shock,
Butcher's meat is fallen, meat tissue is rubbed, the institutional framework of meat is destroyed, meat relaxation and fibrous fracture are so that seepage velocity is big
To improve, also the pickling liquid of injection can be made to be uniformly distributed in meat, so as to absorb a large amount of salt solution, so not only shorten and pickle
Phase, also improve the tenderness of yield rate and product.2nd, protein is extracted：During tumbling due to rubs mutually between cube meat, hit and squeeze
Pressure, salting-in protein is separated out from intracellular, and they absorb the components such as moisture, starch and form viscous pasty mass, make different cube meat
It can be bonded together, the effect for improving being knotted property can be played.So protein, water and fat must be taken into full account when doing tumbling
Reasonable content ratio.
Different flavoring control tastes can be added when pickling：(1) saline taste：The osmosis of salt can be improved
Local flavor simultaneously avoids preserving salt amount that is bad therefore using each suitable pickled thing, nurses one's health into and is adapted to liked saline taste.Malic acid
Sodium or sodium gluconate can also be used.(2) tart flavour：According to the species of pickled thing, generate lactic acid during maturation, acetic acid and its
His acid can make pickled thing possess appropriate tart flavour, the work(for having whole intestines to act on and preventing the abnormal fermentation of stomach enteral from poisoning by food
Effect.(3) pungent：Capsaicine or ginger oil make pickled thing contain appropriate pungent and stimulate the sense of taste, improve a poor appetite；And make endocrine prosperous
Contain, be conducive to health.（4）Sweet taste：Make taste soft because of addition granulated sugar, glucose, fructose, radix glycyrrhizae or stevia rebaudianum, promote appetite.
（5）Bitter taste and astringent taste：Appropriate bitter taste（Magnesium in crude salt, sal amarum) and astringent taste（Tannin, alkaloid etc.）Pickled thing can be increased to feel well
Fast taste.Delicate flavour（Sugariness）：By appropriate salt, acid, peppery, sweet tea, hardship, astringent taste mixing and Lai.
The present invention provides a kind of black green pepper chicken and takes off preparation method, good in taste with tasting, due to preparing chicken row
During pass through tumbling, make Fresh Grade Breast fully tasty, the advantages of realizing comprehensive utilization of chicken products.
The embodiment of the present invention, but protection scope of the present invention is not limited thereto, it is any to be familiar with this area
Technical staff disclosed herein technical scope in, the change or replacement that can be expected without creative work should all be contained
Cover within protection scope of the present invention.Therefore, the protection model that protection scope of the present invention should be limited with claims
Enclose and be defined.
Claims (3)
1. a kind of black green pepper chicken of delicious taste takes off preparation method, it is characterised in that：The black green pepper chicken of described delicious taste takes off preparation
Method comprises the following steps：1st, boned after first Fresh Grade Breast low temperature is thawed and repair cutting method correction of the flank shape with eight word knives；2nd, then by pigeon breast
Meat and dispensing, water are put into stirring in machine, vacuumize rear tumbling 28 minutes, add soybean protein isolate, tapioca；3rd, so
Pickled 8-12 hours and once sticky without Free water precipitation to raw material every stirring in 2 hours for 0-4 DEG C of storehouse of pickling in temperature afterwards；
4th, that the Fresh Grade Breast pickled finally is passed through into -30 DEG C of quick-frozen passages is quick-frozen.
2. the black green pepper chicken of delicious taste according to claim 1 takes off preparation method, it is characterised in that：Described dispensing be by
The component of following parts by weight is constituted：Water 220g, starch 35g, protein concentrate 14g, edible salt 5g, the broken 3g of black green pepper, Orleans cure
49.5g, sodium acid carbonate 4g, sodium tripolyphosphate 3.5g, capsanthin 6mg.
3. the black green pepper chicken of delicious taste according to claim 1 takes off preparation method, it is characterised in that：The soybean separation protein
White and tapioca is 5-10 according to weight part ratio：85-95 is well mixed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710165770.5A CN107048224A (en) | 2017-03-20 | 2017-03-20 | A kind of black green pepper chicken takes off preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710165770.5A CN107048224A (en) | 2017-03-20 | 2017-03-20 | A kind of black green pepper chicken takes off preparation method |
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| CN107048224A true CN107048224A (en) | 2017-08-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710165770.5A Pending CN107048224A (en) | 2017-03-20 | 2017-03-20 | A kind of black green pepper chicken takes off preparation method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410922A (en) * | 2017-09-04 | 2017-12-01 | 鹤壁市永达调理食品有限公司 | The preparation method that a kind of black green pepper chicken takes off |
| CN107439909A (en) * | 2017-09-18 | 2017-12-08 | 合肥工业大学 | A kind of health conditioning chicken row |
| CN108902760A (en) * | 2018-05-24 | 2018-11-30 | 山东惠发食品股份有限公司 | A kind of production method improving chicken cutlet water conservation Oil keeping |
| CN112056517A (en) * | 2020-07-29 | 2020-12-11 | 河北滦平华都食品有限公司 | Method for making cooked chicken nugget product |
| CN112155175A (en) * | 2020-10-22 | 2021-01-01 | 鹤壁越汇食品有限公司 | Method for making chicken product |
| CN114304575A (en) * | 2021-12-24 | 2022-04-12 | 苏州闻达食品配料有限公司 | Compound seasoning, light-eating chicken breast containing compound seasoning and preparation method of light-eating chicken breast |
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| CN102396722A (en) * | 2010-09-16 | 2012-04-04 | 山西百世特食品有限公司 | Making method for vanilla chicken chops |
| CN105360980A (en) * | 2015-11-17 | 2016-03-02 | 武汉新辰食品有限公司 | Quick-frozen chicken with lentinus edodes and manufacturing method thereof |
| CN105433279A (en) * | 2015-12-15 | 2016-03-30 | 青岛新萌信息技术有限公司 | Vegetable-flavor chicken cutlet and preparation method thereof |
| CN105901544A (en) * | 2016-04-19 | 2016-08-31 | 陕西石羊粮食贸易有限公司 | Production method of quick-frozen chicken cutlets |
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2017
- 2017-03-20 CN CN201710165770.5A patent/CN107048224A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102396722A (en) * | 2010-09-16 | 2012-04-04 | 山西百世特食品有限公司 | Making method for vanilla chicken chops |
| CN105360980A (en) * | 2015-11-17 | 2016-03-02 | 武汉新辰食品有限公司 | Quick-frozen chicken with lentinus edodes and manufacturing method thereof |
| CN105433279A (en) * | 2015-12-15 | 2016-03-30 | 青岛新萌信息技术有限公司 | Vegetable-flavor chicken cutlet and preparation method thereof |
| CN105901544A (en) * | 2016-04-19 | 2016-08-31 | 陕西石羊粮食贸易有限公司 | Production method of quick-frozen chicken cutlets |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410922A (en) * | 2017-09-04 | 2017-12-01 | 鹤壁市永达调理食品有限公司 | The preparation method that a kind of black green pepper chicken takes off |
| CN107439909A (en) * | 2017-09-18 | 2017-12-08 | 合肥工业大学 | A kind of health conditioning chicken row |
| CN108902760A (en) * | 2018-05-24 | 2018-11-30 | 山东惠发食品股份有限公司 | A kind of production method improving chicken cutlet water conservation Oil keeping |
| CN112056517A (en) * | 2020-07-29 | 2020-12-11 | 河北滦平华都食品有限公司 | Method for making cooked chicken nugget product |
| CN112155175A (en) * | 2020-10-22 | 2021-01-01 | 鹤壁越汇食品有限公司 | Method for making chicken product |
| CN114304575A (en) * | 2021-12-24 | 2022-04-12 | 苏州闻达食品配料有限公司 | Compound seasoning, light-eating chicken breast containing compound seasoning and preparation method of light-eating chicken breast |
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Application publication date: 20170818 |