TH15183C3 - Recipe and process for producing chicken with phosphate. - Google Patents

Abstract

------ 04/09/2018 ------ (OCR) page 1 of the number 1 page summary of invention Chicken with phosphate contains Chicken breast, chicken skin, ice, sodium tripolyphosphate salt Protein extracted from soybeans or peas, sugar, white pepper, zucchini powder, fish sauce, shallot and garlic. Chicken yaw production was prepared from chicken breast. Chicken skins mixed with phosphate substitutes, frozen water, salt, MSG, sodium tripolyphosphate. Ground white pepper, sugar, fish juice, shallots and garlic, the process is to prepare minced chicken breasts, ice, sodium tripolyphosphate and minced salt. Then add chicken skins, frozen phosphate substitutes, sugar, ground white pepper, MSG, finely ground shallot, finely ground garlic and fish juice. Mix until it forms a sticky mass. And put it in a print After that, it is heated by steaming. And cooling by sizzling the ice It will be safe from the use of chemicals. Has a square shape This is a development of Phosphate-Reduced Chicken by using natural phosphate substitutes in chicken products such as soy protein isolate (SPI) or pea protein isolate (PPI) to improve sheng properties. The role of Kai Yo This results in more emulsion stability and lower weight loss after heating. ------------ ------ 01/12/2017 ------ (OCR) Page 1 of Quantity 1 Page Invention Summary. Chicken yolth phosphate production formula and artificial production method were prepared from chicken breasts with frozen phosphate substitutes, ice, salt, monosodium glutamate, tripolyphosphate. Ground white pepper, sugar, fish juice, shallots and garlic are blended with minced chicken breasts, sodium tripolyphosphate and minced salt. Then the original chicken skin mixed with substitutes. Frozen phosphate, granulated sugar, white pepper, monosodium glutamate, finely ground shallot, finely ground garlic and chopped fish sauce are mixed to form a sticky mass. Then put in a square Teflon mold, size 9x12x6 cm. After that, it is heated by steaming with steam at 100 ° C for 60 minutes and making. Cool by soaking in water and ice for 15 minutes to get the chicken breast safe from using chemicals. It is square in shape and has more emulsion stability and has lower weight loss after heat treatment. ------------ Production formula of chicken yolks with phosphate and production process. According to invention Is the protein extracted. From soybeans or peas to replace phosphates in chicken products To reduce the phosphate content in chickens This is because excessive consumption of phosphate can negatively affect the health of the consumer. Made to have chicken yo More quality It will also add more choices for consumers.

Claims (3)

Disclaimer (all) which will not appear on the advertisement page. : ------ 04/09/2018 ------ (OCR) Page 1 of 2 pages Disclaimer 1. Chicken Yolad Phosphate formula consists of - Chicken breast meat 66.5 - 67.0 percent. Weight - chicken skin 17.5 - 18.0% by weight - ice 6.5 - 7.0% by weight - salt 1.0% - 1.1 by weight - sodium triploophosphate 0.1 - 0.2% by weight - protein extracted from soybeans or Green peas 3.5 - 4.0% by weight - sand sugar 1.0% - 1.2 by weight - ground white pepper 1.4 - 1.5% by weight - sucrose powder 0.2 - 0.3% by weight - fish juice% 0.4 - 0.5 by weight - Shallot 0.4 - 0.5% by weight, garlic 0.4 - 0.5% by weight 2. Chicken Yolthod Phosphate formula according to claim 1 where the best ingredients consist of - Chicken breast meat. 66.65% by weight - 17.52% chicken skin by weight - 6.55% by ice, 1.01% by weight - salt by 1.01% by weight - sodium triposiphosphate 0.10% by weight - protein extracted from soybeans or peas. 3.85 percent by weight - 1.15 percent sugar by weight - 1.44 percent white pepper powder. Nak-Sueros 0.29% by weight-fish juice 0.48% by weight-Shallot 0.48% by water \ 'Nak-Garlic 0.48% by weight-2 of 2 pages. 3. Method of processing. Produce chicken with phosphate, the steps are as follows: a. Preparation of chicken breast meat. Minced chicken breasts are ground through a 0.2 cm flange 2 times in a plastic bag. And then put it in a freezer room at (-18) - (-23) degrees Celsius for 1 hour to get the temperature inside the chicken 0 - 1 degree Celsius with the appropriate temperature and time of freezing the chicken before cooking. Chopped mix is -18 degrees Celsius for 1 pole, the optimum internal temperature is 0 degrees Celsius. B. Preparation of chicken skins mixed with phosphate substitutes. Take the chicken skin 2 times through a 0.2 cm flange, then chop and mix with protein extracted from soybeans or roasted beans for 2 minutes. Pack the ingredients in a plastic bag. It was then immersed in a freezer room at (-18) - (-23) degrees Celsius for 1 hour to achieve the temperature inside the chicken skin mixed with protein extracted from soybeans or peas from 0 - 1 degrees Celsius. The freezing of chicken skins mixed with protein extracted from soybeans or roasted beans is -18 degrees Celsius for 1 hour, the optimum internal temperature is 0 degrees Celsius. Mix the frozen chopped chicken breasts with V4 ice, sodium tripolyphosphate and chopped salt, mix thoroughly. Then add chicken skin, protein extracted from soybeans or chopped frozen green peas and mix them together. Then add 1/2 part ice, white pepper, granulated sugar, finely ground garlic, finely ground shallots, fish juice and chopped zucchini. Mix all the ingredients until it turns into a sticky mass. All ingredients are given at a final temperature of 3 - 15 degrees Celsius with the most suitable final temperature of all ingredients is 6 degrees Celsius. Put the ingredients in a square Teflon mold, size 9 X 12 X 6 cm, close the lid tightly. Then packed in a plastic bag Tie the bag tightly. After that, steamed with steam at a temperature of 95-100 degrees Celsius for 60 minutes by the temperature of the steam used to steam the chicken. And the time to soak the chicken after steaming in the ice water, the most suitable is steaming the chicken with 100 degrees Celsius steam for 60 minutes, then soak it in the ice water for 15 minutes ---- -------- ------ 01/12/2017 ------ (OCR) Page 1 of 2 pages Disclaimer 1. Formula for production of chicken with phosphate contains - Beef Chicken breast 66.5 -67.0% by weight - chicken skin 17.5-18.0% by weight - ice 6.5 - 7.0% by weight - salt 1.0-1.1% by weight - sodium triposiphosphate% 0.1-0.2 by weight - protein extracted from soybeans or peas 3.5-4.0% by weight - sugar 1.0-1.2% by weight - white pepper powder 1.4-1.5% by weight - MSG% 0.2-0.3 By weight - 0.4-0.5% fish juice by weight - Shallot 0.4-0.5% by weight - Garlic 0.4-0.5% by weight 2. Formula for producing chicken with phosphate according to the criteria. The right 1 place where the good ingredients that breathe in the formula Chicken with phosphate was - 66.65% of chicken breast, 17.52% by weight - 6.55% by weight - 6.55% by weight - salt by weight - salt - 1.01% sodium tripoliphosphate. 0.10 by weight - protein extracted from soybeans or peas 3.85% by weight - 1.15% sugar by weight - 1.44% white pepper by weight - 0.29% MSG by weight - 100% fish juice. 0.48% by weight - Shallot 0.48% by weight - Garlic 0.48% by weight 2 of 2 pages 2. The process of producing chicken with phosphate under this invention has the following steps: a. Yummy Chicken Breast Minced chicken breasts are ground through a 0.2 cm flange 2 times in a plastic bag. And soaked in a freezer room at (-18) - (-23) degrees Celsius for 1 hour to get the temperature inside the chicken 0 - 1 degree Celsius. The optimum freezing of the chicken before chopping is -18 degrees Celsius for 1 hour. The optimum is 0 degrees Celsius. B. Preparation of chicken skins mixed with phosphate substitutes. Take the chicken skin 2 times through a 0.2 cm flange, then chop and mix with protein extracted from soybeans or roasted beans for 2 minutes. Pack the ingredients in a plastic bag. They were then immersed in a freezer room at (-18) - (-23) degrees Celsius for 1 hour to get the internal temperature of chicken skin mixed with protein extracted from soybeans or peas from 0 - 1 degree Celsius with the appropriate temperature and duration. Of freezing, chicken skin mixed with pea protein Yellow or roasted beans is -18 degrees Celsius for 1 hour, the optimum internal temperature is 0 degrees Celsius. Mix the frozen chopped chicken breasts with 1/2 part ice, sodium tripolyphosphate and chopped salt. Then add chicken skin mixed with protein extracted from soy or Frozen Sirloin Beans Chop and mix to be homogeneous. Then add 1/2 part ice, white pepper, sugar, crushed garlic. Ground shallots, fish sauce and chopped MSG mix all ingredients until Turns into a sticky mass The final temperature of all ingredients is 3 - 15 degrees Celsius with the most suitable final temperature of all ingredients is 6 degrees Celsius. Put the ingredients in a square teflon mold, size 9x12x6 cm, close the lid tightly, and place in a plastic bag Tie the bag tightly. After that, steamed with steam at 95-100 degrees Celsius for 60 minutes by the temperature of the steam used to steam the chicken. And duration of soaking chicken yor After steaming in ice water, the most suitable is to steam the chicken with 100 ° C steam for 60 minutes, then soak it in the ice bath for 15 minutes ------------ 1. Chicken Yolad Phosphate consists of - Chicken breast 66.5% - 67.0 by weight - Chicken skin 17.5% - 18.0 by weight - Ice 6.5% - 7.0% by weight - Salt 1.0% - 1.1 by water. Weight - Sodium Tripolyphosphate 0.1% - 0.2 by weight - Protein extracted from soybeans or peas 3.5 - 4.0% by weight - Sugar 1.0% - 1.2% by weight - Ground white pepper 1.4% - 1.5 by weight - MSG 0.2 - 0.3% by weight - fish sauce 0.4 - 0.5% by weight - shallot 0.4 - 0.5% by weight - garlic 0.4% - 0.5 by weight 2. Chicken Yo Reduced Phosphate according to claim 1, where the best ingredient of chicken breast is 66.65% by weight - Chicken skin 17.52% by weight - Ice 6.55% by weight. - Salt 1.01% by weight - Sodium tripolyphosphate 0.10% by weight - Protein extracted from soybeans or peas 3.85% by weight - Sugar 1.15% by weight - Ground white pepper 1.44% by water Weight - 0.29% MSG by weight - 0.48% fish sauce by weight - Shallot 0.48% by weight - Garlic 0.48% by weight. 3. The production process of chicken with phosphate is as follows: A. Preparation of chicken breast meat. Minced chicken breasts are ground through a 0.2 cm flange 2 times in a plastic bag. And soaked in a freezer room at -18 to -23 degrees Celsius for 1 hour to get the internal temperature of chicken 0 - 1 degree Celsius. The optimum freezing of chicken before chopping is -18 ° C for 1 hour. The optimum is 0 degrees Celsius. B. Preparation of chicken skins mixed with phosphate substitutes. Take the chicken skin 2 times through a 0.2 cm flange, then chop and mix with protein extracted from soybeans or peas for 2 minutes. Package the resulting ingredients in a plastic bag. It was then put in a freezer room at -18 to -23 degrees Celsius for 1 hour to get the inside temperature of the chicken skin mixed with protein extracted from soybeans or peas from 0 - 1 degree Celsius. Protein mix Extracted from soybeans or peas was -18 degrees Celsius for 1 hour, the optimum internal temperature was 0 degrees Celsius. Mix the frozen chopped chicken breasts with 1/2 part ice, sodium tripolyphosphate and chopped salt. Then add chicken skin mixed with protein extracted from nuts. Frozen Yellow or Green Peas Chop and mix to be homogeneous. Then boil hard white pepper, sugar, crushed garlic. Ground shallots, fish sauce and chopped chives mixed with ingredients All until it turns into a sticky mass. The final temperature of all ingredients is 3 - 15 degrees Celsius with the most suitable final temperature of all ingredients is 6 degrees Celsius. Put the ingredients in a square teflon mold, size 9 x 12 x 6 cm, close the lid tightly, and place in a plastic bag. Tie the bag tightly. After that with cough Water at a temperature of 95 - 100 degrees Celsius for 60 minutes by the temperature of the steam used to steam the chicken. And the duration of steeping chicken yor after steaming in ice water, the most suitable is steaming chicken yor with steam at 100 degrees Celsius for 60 minutes, then soak it in ice water for 15 minutes.