CN108835537A - The production method for improving Fresh Grade Breast piece - Google Patents
The production method for improving Fresh Grade Breast piece Download PDFInfo
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- CN108835537A CN108835537A CN201810817895.6A CN201810817895A CN108835537A CN 108835537 A CN108835537 A CN 108835537A CN 201810817895 A CN201810817895 A CN 201810817895A CN 108835537 A CN108835537 A CN 108835537A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of production methods for improving Fresh Grade Breast piece.The present invention is using fresh Fresh Grade Breast as raw material, utilize brine injector, by pickling liquid made of a variety of spices, salt, sugar, sodium tripolyphosphate, sodium nitrite, ascorbic acid, acetate starch, it is injected into Fresh Grade Breast, after vacuum tumbling, cooking aging, natural cooling, it is placed on frozen section under preference temperature, obtains conditioning Fresh Grade Breast piece finished product.The pigeon breast sliced meat that the present invention makes, good water-retaining property is Fresh & Tender in Texture, and product edible safety is highly suitable as the ingredient of western-style food, fast food；Simple process provided by the invention is easy to operate, cost is relatively low, less pollution, is suitble to high-volume continuous production.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to one kind can effectively improve the recuperating chicken of Fresh Grade Breast water-retaining property
The production method of brisket piece.
Background technique
Fresh Grade Breast has the characteristics that high protein, low fat, low cholesterol and low in calories, is people's routine health, nutrition
Diet raw material；Fresh Grade Breast nutrition is easily absorbed by the body utilization, there is enhancing physical strength, the effect of strengthening body, containing to growth in humans
The phospholipid substance to play an important role is developed, is one of the important sources of phosphatide in Chinese's diet structure.Chicken conditioning food
Nutrition, convenient, fast, meet the allegro life requirement of today's society people.Thus, in recent years, yield and consumption
Measure rapid growth, it has also become one of main meat products kind of China's Urban population；Wherein Fresh Grade Breast is most fresh and tender in chicken
Position is very suitable to be fabricated to conditioning food, becomes the splendid ingredient of western-style food, fast food.
Currently, recuperating chicken breast meat product in the market is seldom, existing product meat is dry, and meat fishy smell weight, shape is unsightly.It is anxious
Need the Opsonizing method that a kind of water-retaining property is high, keeps the fresh and tender mouthfeel of Fresh Grade Breast, sliced meat section smooth to greatest extent.
Summary of the invention
The purpose of the present invention is to the needs of conditioning Fresh Grade Breast piece quality, provided for western-style food, fast food a kind of water-retaining property it is high,
The production method for the conditioning Fresh Grade Breast piece for keeping the fresh and tender mouthfeel of Fresh Grade Breast, sliced meat section smooth to greatest extent.
The technical solution adopted by the present invention is that：A kind of production method improving Fresh Grade Breast piece, includes the following steps：
1) ginger and white pepper are cooked into the water, feed liquid is made；
2) in feed liquid, salt, sugar, sodium tripolyphosphate, sodium nitrite, ascorbic acid and acetate starch, mixing is added
Pickling liquid is made；
3) pickling liquid is injected into Fresh Grade Breast by the way of injection；
4) by treated, Fresh Grade Breast is put into vacuum tumbler, tumbling under vacuum；
5) tumbling treated Fresh Grade Breast is subjected to boiling；
6) it after cooling down the Fresh Grade Breast after boiling at room temperature, freezes, is sliced, vacuum packaging.
Further, the production method of above-mentioned a kind of conditioning Fresh Grade Breast piece, step 1) is specifically, by 2~3g of ginger, white Hu
1~2g of green pepper is put into 30~50min of cooking in 1000g water, and feed liquid is made.
Further, the production method of above-mentioned a kind of conditioning Fresh Grade Breast piece, step 2) specifically, in feed liquid 100g,
Addition 1~3g of salt, 4~8g of sugar, 0.1~0.5g of sodium tripolyphosphate, 0.005~0.010g of sodium nitrite, ascorbic acid 0.1~
0.2~0.5g of 0.3g and acetate starch, is mixed and made into pickling liquid.
Further, the production method of above-mentioned a kind of conditioning Fresh Grade Breast piece, step 3) is specifically, by Fresh Grade Breast weight
20~40% amount is injected into Fresh Grade Breast by pickling liquid by the way of injection.
Further, the production method of above-mentioned a kind of conditioning Fresh Grade Breast piece, step 3) is specifically, press Fresh Grade Breast weight
25% amount, by pickling liquid using injection by the way of, be injected into Fresh Grade Breast.
Further, the production method of above-mentioned a kind of conditioning Fresh Grade Breast piece, step 4) is specifically, will treated pigeon breast
Meat is put into vacuum tumbler, under conditions of vacuum degree -0.06~-0.09MPa, 0~4 DEG C of temperature, vacuum tumbling 1.5~
3h。
Further, the production method of above-mentioned a kind of conditioning Fresh Grade Breast piece, step 4) is specifically, will treated chicken
Brisket is put into vacuum tumbler, under conditions of vacuum degree -0.07MPa, 3 DEG C of temperature, vacuum tumbling 2.5h.
Further, the production method of above-mentioned a kind of conditioning Fresh Grade Breast piece, step 5) is specifically, treated by tumbling
Fresh Grade Breast 5~10min of boiling under conditions of 100 DEG C.
Further, the production method of above-mentioned a kind of conditioning Fresh Grade Breast piece, step 6) is specifically, by the pigeon breast after boiling
After meat cools down 2~4h at room temperature, it is placed on 5~8h of freezing in -2~-8 DEG C of freezing chamber, the sliced meat for being cut into 1cm thickness is taken out, obtains
To conditioning Fresh Grade Breast piece finished product, cold storage after vacuum packaging.
Further, the production method of above-mentioned a kind of conditioning Fresh Grade Breast piece, step 6) is specifically, by the chicken after boiling
It after brisket cools down 2.5h at room temperature, is placed in -7 DEG C of freezing chamber and freezes 6h, take out the sliced meat for being cut into 1cm thickness, improved
Pigeon breast sliced meat finished product, cold storage after vacuum packaging.
The beneficial effects of the invention are as follows：
1, of the invention, simple process, easy to operate, cost is relatively low, less pollution, is suitble to high-volume continuous production.
2, of the invention, the conditioning Fresh Grade Breast piece produced maintains the fresh and tender mouthfeel of Fresh Grade Breast to the maximum extent, cuts out
Sliced meat, smooth no curling.
3, the pigeon breast sliced meat that the present invention makes, good water-retaining property is Fresh & Tender in Texture, and product edible safety is highly suitable as west
The ingredient of meal, fast food.
Specific embodiment
In order to illustrate more clearly of the present invention, the present invention is described in detail below by specific embodiment, it is aobvious and easy
Insight, be described below in be only some embodiments of the present invention do not paying wound for those of ordinary skill in the art
Under the premise of the property made is laborious, parameter can also be adjusted according to these.
It should be noted that vacuum tumbler model SZ300, brine injector model ZJ40 that the application uses, benefit
With the shearing force of Fresh Grade Breast after model TA-XT Plus instrumental test boiling, by the weight of dehydration after Fresh Grade Breast boiling come table
Show percentage of water loss；The maximum allowable usage amount 5g/kg of sodium tripolyphosphate, the maximum allowable usage amount 0.15g/kg of sodium nitrite.
A kind of production method improving Fresh Grade Breast piece, includes the following steps：
1) 2~3g of ginger, 1~2g of white pepper are put into 30~50min of cooking in 1000g water, feed liquid is made；
2) in feed liquid 100g, 1~3g of salt, 4~8g of sugar, 0.1~0.5g of sodium tripolyphosphate, sodium nitrite is added
0.2~0.5g of 0.005~0.010g, 0.1~0.3g of ascorbic acid and acetate starch, is mixed and made into pickling liquid；
3) 20~40% amount for pressing Fresh Grade Breast weight is injected into Fresh Grade Breast by pickling liquid by the way of injection；It is excellent
Choosing, it is injected into Fresh Grade Breast by pickling liquid by the way of injection by 25% amount of Fresh Grade Breast weight；
4) will treated that Fresh Grade Breast is put into vacuum tumbler, in vacuum degree -0.06~-0.09MPa, 0~4 DEG C of temperature
Under conditions of, 1.5~3h of vacuum tumbling.Preferably, by treated, Fresh Grade Breast is put into vacuum tumbler, in vacuum degree-
0.07MPa, under conditions of 3 DEG C of temperature, vacuum tumbling 2.5h.
5) by tumbling treated Fresh Grade Breast 5~10min of boiling under conditions of 100 DEG C；
6) will after the Fresh Grade Breast after boiling cools down 2~4h at room temperature, be placed in -2~-8 DEG C of freezing chamber freezing 5~
8h takes out the sliced meat for being cut into 1cm thickness, obtains conditioning Fresh Grade Breast piece finished product, cold storage after vacuum packaging.It preferably, will be after boiling
It after Fresh Grade Breast cools down 2.5h at room temperature, is placed in -7 DEG C of freezing chamber and freezes 6h, take out the sliced meat for being cut into 1cm thickness, adjusted
Manage pigeon breast sliced meat finished product, cold storage after vacuum packaging.
Embodiment 1
(1) a kind of production method for improving Fresh Grade Breast piece, includes the following steps：
1) ginger 2.5g, white pepper 1.5g are put into 1000g water and cook 40min, feed liquid is made；
2) in feed liquid 100g, salt 2.2g is added, sugar 5.5g, sodium tripolyphosphate 0.25g, sodium nitrite 0.007g, resists
Bad hematic acid 0.25g and acetate starch 0.3g, is mixed and made into pickling liquid；
3) 25% amount for pressing Fresh Grade Breast weight is injected into chicken with brine injector by pickling liquid by the way of injection
In brisket；
4) by treated, Fresh Grade Breast is put into vacuum tumbler, under conditions of vacuum degree -0.07MPa, 3 DEG C of temperature,
Vacuum tumbling 2.5h.
5) by tumbling treated Fresh Grade Breast boiling 8min under conditions of 100 DEG C；
6) it after the Fresh Grade Breast after boiling being cooled down 2.5h at room temperature, is placed in -7 DEG C of freezing chamber and freezes 6h, taking-up is cut
At the sliced meat of 1cm thickness, conditioning Fresh Grade Breast piece finished product, cold storage after vacuum packaging are obtained.
(2) effect
Percentage of water loss is minimum after Fresh Grade Breast boiling obtained, is 5.4g, illustrates that the water-retaining property of product is best；Shearing force is minimum,
For 14.7N, illustrate that the meat of product is most fresh and tender；The smooth no crimping of sliced meat, flavor are good.
Embodiment 2
(1) a kind of production method for improving Fresh Grade Breast piece, includes the following steps：
1) ginger 3g, white pepper 2g are put into 1000g water and cook 50min, feed liquid is made；
2) in feed liquid 100g, salt 3.0g, sugar 8.0g, sodium tripolyphosphate 0.5g, sodium nitrite 0.010g, anti-bad is added
Hematic acid 0.3g and acetate starch 0.5g, is mixed and made into pickling liquid；
3) 40% amount for pressing Fresh Grade Breast weight is injected into chicken with brine injector by pickling liquid by the way of injection
In brisket；
4) by treated, Fresh Grade Breast is put into vacuum tumbler, under conditions of vacuum degree -0.09MPa, 4 DEG C of temperature,
Vacuum tumbling 3h.
5) by tumbling treated Fresh Grade Breast boiling 9min under conditions of 100 DEG C；
6) it after the Fresh Grade Breast after boiling being cooled down 4.0h at room temperature, is placed in -8 DEG C of freezing chamber and freezes 8h, taking-up is cut
At the sliced meat of 1cm thickness, conditioning Fresh Grade Breast piece finished product, cold storage after vacuum packaging are obtained.
(2) effect
Percentage of water loss is 12.42g after Fresh Grade Breast boiling obtained, and shearing force 17.7N, meat is soft, and sliced meat are cut without crimping
Face is not smooth enough, and mouthfeel is partially salty.
Embodiment 3
(1) a kind of production method for improving Fresh Grade Breast piece, includes the following steps：
1) ginger 2g, white pepper 1g are put into 1000g water and cook 30min, feed liquid is made；
2) in feed liquid 100g, salt 1.0g, sugar 4.0g, sodium tripolyphosphate 0.1g, sodium nitrite 0.005g, anti-bad is added
Hematic acid 0.1g and acetate starch 0.2g, is mixed and made into pickling liquid；
3) 20% amount for pressing Fresh Grade Breast weight is injected into chicken with brine injector by pickling liquid by the way of injection
In brisket；
4) by treated, Fresh Grade Breast is put into vacuum tumbler, under conditions of vacuum degree -0.06MPa, 0 DEG C of temperature,
Vacuum tumbling 1.5h.
5) by tumbling treated Fresh Grade Breast boiling 6min under conditions of 100 DEG C；
6) it after the Fresh Grade Breast after boiling being cooled down 2.0h at room temperature, is placed in -2 DEG C of freezing chamber and freezes 5h, taking-up is cut
At the sliced meat of 1cm thickness, conditioning Fresh Grade Breast piece finished product, cold storage after vacuum packaging are obtained.
(2) effect
Percentage of water loss highest after Fresh Grade Breast boiling obtained, is 17.17g, and product water-retaining property is worst；Shearing force is maximum, is
32.02N meat is hard；Sliced meat crimping, section is rough, and flavor is light.
A kind of production method for improving Fresh Grade Breast piece of embodiment 4 (one), includes the following steps：
1) ginger 2.2g, white pepper 1.2g are put into 1000g water and cook 35min, feed liquid is made；
2) in feed liquid 100g, salt 1.5g, sugar 4.5g, sodium tripolyphosphate 0.2g, sodium nitrite 0.006g, anti-bad is added
Hematic acid 0.15g and acetate starch 0.25g, is mixed and made into pickling liquid；
3) 30% amount for pressing Fresh Grade Breast weight is injected into chicken with brine injector by pickling liquid by the way of injection
In brisket；
4) by treated, Fresh Grade Breast is put into vacuum tumbler, under conditions of vacuum degree -0.07MPa, 1 DEG C of temperature,
Vacuum tumbling 2h.
5) by tumbling treated Fresh Grade Breast boiling 7min under conditions of 100 DEG C；
6) it after the Fresh Grade Breast after boiling being cooled down 2.5h at room temperature, is placed in -3 DEG C of freezing chamber and freezes 6h, taking-up is cut
At the sliced meat of 1cm thickness, conditioning Fresh Grade Breast piece finished product, cold storage after vacuum packaging are obtained.
(2) effect
Percentage of water loss is 15.02g after Fresh Grade Breast boiling obtained, and shearing force 25.17N, meat is harder, and sliced meat are slightly rolled up
Side, section is smooth, and mouthfeel is partially light, slightly fishy smell.
Embodiment 5
(1) a kind of production method for improving Fresh Grade Breast piece, includes the following steps：
1) ginger 2.5g, white pepper 1.5g are put into 1000g water and cook 45min, feed liquid is made；
2) in feed liquid 100g, salt 2.5g, sugar 7.0g, sodium tripolyphosphate 0.4g, sodium nitrite 0.008g, anti-bad is added
Hematic acid 0.2g and acetate starch 0.4g, is mixed and made into pickling liquid；
3) 35% amount for pressing Fresh Grade Breast weight is injected into chicken with brine injector by pickling liquid by the way of injection
In brisket；
4) by treated, Fresh Grade Breast is put into vacuum tumbler, under conditions of vacuum degree -0.08MPa, 3 DEG C of temperature,
Vacuum tumbling 2.5h.
5) by tumbling treated Fresh Grade Breast boiling 8min under conditions of 100 DEG C；
6) it after the Fresh Grade Breast after boiling being cooled down 3.0h at room temperature, is placed in -7 DEG C of freezing chamber and freezes 7h, taking-up is cut
At the sliced meat of 1cm thickness, conditioning Fresh Grade Breast piece finished product, cold storage after vacuum packaging are obtained.
(2) effect
Percentage of water loss is 12.01g after Fresh Grade Breast boiling obtained, shearing force 14.3N, and meat has soft continuous sense, and sliced meat are without volume
Side, section is not smooth enough, and saline taste is slightly heavy.
Embodiment 6
(1) a kind of production method for improving Fresh Grade Breast piece, includes the following steps：
1) ginger 2.8g, white pepper 1.8g are put into 1000g water and cook 40min, feed liquid is made；
2) in feed liquid 100g, salt 1.5g, sugar 6.0g, sodium tripolyphosphate 0.3g, sodium nitrite 0.003g, anti-bad is added
Hematic acid 0.25g and acetate starch 0.45g, is mixed and made into pickling liquid；
3) 25% amount for pressing Fresh Grade Breast weight is injected into chicken with brine injector by pickling liquid by the way of injection
In brisket；
4) by treated, Fresh Grade Breast is put into vacuum tumbler, under conditions of vacuum degree -0.06MPa, 2 DEG C of temperature,
Vacuum tumbling 3h.
5) by tumbling treated Fresh Grade Breast boiling 7min under conditions of 100 DEG C；
6) it after the Fresh Grade Breast after boiling being cooled down 2.0h at room temperature, is placed in -5 DEG C of freezing chamber and freezes 7h, taking-up is cut
At the sliced meat of 1cm thickness, conditioning Fresh Grade Breast piece finished product, cold storage after vacuum packaging are obtained.
(2) effect
Percentage of water loss is 11.05g after Fresh Grade Breast boiling obtained, and shearing force 13.7N, meat is slightly soft, and sliced meat are slightly rolled up
Side, section is smooth, and flavor is partially light.
Can clearly it be found out according to embodiments above, the Fresh Grade Breast for the technical solution processing that the present invention takes compares tradition
Method or the prior art have improvement in meat percentage of water loss and shearing force, maintain the original fresh and tender mouthfeel of Fresh Grade Breast, so that
The eating effect in later period is splendid, great promotion prospect；Simultaneously it can be seen that the scheme in embodiment 1 is in technical scheme
Optimum material proportion scheme；Product quality according to the scheme production in other examples is slightly below example 1, but still is better than market
Existing product.
It should be noted last that above embodiments only illustrate technical solution of the present invention rather than limitation to supplement.To the greatest extent
Pipe the invention is described in detail with reference to an embodiment, this field it is vast it will be appreciated by the skilled person that skill of the invention
Art scheme is modified or is replaced on an equal basis, without departure from the spirit and scope of technical solution of the present invention, should all cover at this
In the scope of the claims of invention.
Claims (10)
1. a kind of production method for improving Fresh Grade Breast piece, it is characterised in that：Include the following steps：
1) ginger and white pepper are cooked into the water, feed liquid is made；
2) in feed liquid, salt, sugar, sodium tripolyphosphate, sodium nitrite, ascorbic acid and acetate starch is added, is mixed
Pickling liquid；
3) pickling liquid is injected into Fresh Grade Breast by the way of injection；
4) by treated, Fresh Grade Breast is put into vacuum tumbler, tumbling under vacuum；
5) tumbling treated Fresh Grade Breast is subjected to boiling；
6) it after cooling down the Fresh Grade Breast after boiling at room temperature, freezes, is sliced, vacuum packaging.
2. a kind of production method for improving Fresh Grade Breast piece as described in claim 1, which is characterized in that step 1) will be specifically, will
2~3g of ginger, 1~2g of white pepper are put into 30~50min of cooking in 1000g water, and feed liquid is made.
3. a kind of production method for improving Fresh Grade Breast piece as described in claim 1, which is characterized in that step 2) specifically, in
In feed liquid 100g, 1~3g of salt is added, 4~8g of sugar, 0.1~0.5g of sodium tripolyphosphate, 0.005~0.010g of sodium nitrite, resists
0.2~0.5g of 0.1~0.3g of bad hematic acid and acetate starch, is mixed and made into pickling liquid.
4. a kind of production method for improving Fresh Grade Breast piece as described in claim 1, which is characterized in that step 3) is specifically, press
20~40% amount of Fresh Grade Breast weight is injected into Fresh Grade Breast by pickling liquid by the way of injection.
5. a kind of production method for improving Fresh Grade Breast piece as claimed in claim 4, which is characterized in that step 3) is specifically, press
25% amount of Fresh Grade Breast weight is injected into Fresh Grade Breast by pickling liquid by the way of injection.
6. a kind of production method for improving Fresh Grade Breast piece as described in claim 1, which is characterized in that step 4) will be specifically, will
Treated, and Fresh Grade Breast is put into vacuum tumbler, under conditions of vacuum degree -0.06~-0.09MPa, 0~4 DEG C of temperature, very
Empty 1.5~3h of tumbling.
7. a kind of production method for improving Fresh Grade Breast piece as claimed in claim 6, which is characterized in that step 4) will be specifically, will
Treated, and Fresh Grade Breast is put into vacuum tumbler, under conditions of vacuum degree -0.07MPa, 3 DEG C of temperature, vacuum tumbling 2.5h.
8. a kind of production method for improving Fresh Grade Breast piece as described in claim 1, which is characterized in that step 5) will be specifically, will
Tumbling treated Fresh Grade Breast 5~10min of boiling under conditions of 100 DEG C.
9. a kind of production method for improving Fresh Grade Breast piece as described in claim 1, which is characterized in that step 6) will be specifically, will
After Fresh Grade Breast after boiling cools down 2~4h at room temperature, it is placed on 5~8h of freezing in -2~-8 DEG C of freezing chamber, 1cm is cut into taking-up
Thick sliced meat obtain conditioning Fresh Grade Breast piece finished product, cold storage after vacuum packaging.
10. a kind of production method for improving Fresh Grade Breast piece as claimed in claim 9, which is characterized in that step 6) will be specifically, will
It after Fresh Grade Breast after boiling cools down 2.5h at room temperature, is placed in -7 DEG C of freezing chamber and freezes 6h, take out the meat for being cut into 1cm thickness
Piece obtains conditioning Fresh Grade Breast piece finished product, cold storage after vacuum packaging.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110122787A (en) * | 2019-06-25 | 2019-08-16 | 江西省百约食品有限责任公司 | High protein and low fat is stored at room temperature the processing method that instant chicken does not use grease |
| CN110800934A (en) * | 2019-11-07 | 2020-02-18 | 安徽夏星食品有限公司 | Production process method of quick-frozen sauced chicken breast |
| CN113647574A (en) * | 2021-07-14 | 2021-11-16 | 潍坊和盛园食品有限公司 | Meal replacement chicken breast and preparation method thereof |
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| CN113647574A (en) * | 2021-07-14 | 2021-11-16 | 潍坊和盛园食品有限公司 | Meal replacement chicken breast and preparation method thereof |
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