CN103504335A - Dried chicken slice with strawberry flavor - Google Patents
Dried chicken slice with strawberry flavor Download PDFInfo
- Publication number
- CN103504335A CN103504335A CN201210219076.4A CN201210219076A CN103504335A CN 103504335 A CN103504335 A CN 103504335A CN 201210219076 A CN201210219076 A CN 201210219076A CN 103504335 A CN103504335 A CN 103504335A
- Authority
- CN
- China
- Prior art keywords
- strawberry
- chicken
- parts
- dried chicken
- taste dried
- 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
- 235000016623 Fragaria vesca Nutrition 0.000 title claims abstract description 45
- 235000011363 Fragaria x ananassa Nutrition 0.000 title claims abstract description 45
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 42
- 239000000796 flavoring agent Substances 0.000 title abstract description 9
- 235000019634 flavors Nutrition 0.000 title abstract description 9
- 240000009088 Fragaria x ananassa Species 0.000 title 1
- 241000220223 Fragaria Species 0.000 claims abstract description 44
- 238000002360 preparation method Methods 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims description 22
- 239000003795 chemical substances by application Substances 0.000 claims description 19
- 235000013372 meat Nutrition 0.000 claims description 18
- 235000021110 pickles Nutrition 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 235000019465 surimi Nutrition 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 210000000481 breast Anatomy 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 238000005554 pickling Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 5
- 239000008158 vegetable oil Substances 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 235000019820 disodium diphosphate Nutrition 0.000 claims description 2
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 claims description 2
- 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 2
- 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 2
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 2
- 239000001488 sodium phosphate Substances 0.000 claims description 2
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 2
- UGTZMIPZNRIWHX-UHFFFAOYSA-K sodium trimetaphosphate Chemical compound [Na+].[Na+].[Na+].[O-]P1(=O)OP([O-])(=O)OP([O-])(=O)O1 UGTZMIPZNRIWHX-UHFFFAOYSA-K 0.000 claims description 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 2
- 239000013638 trimer Substances 0.000 claims description 2
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 2
- 240000006927 Foeniculum vulgare Species 0.000 claims 1
- 235000013409 condiments Nutrition 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 241000212314 Foeniculum Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
Classifications
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a dried chicken slice with strawberry flavor. The dried chicken slice is prepared from the following components in parts by weight: 150-250 parts of chicken, 10-20 parts of condiment, 5-15 parts of strawberry jam and 4-6 parts of strawberry flesh. The invention also provides a preparation method of the dried chicken slice. The dried chicken slice has strawberry flavor, unique flavor and good taste and is easy to chew. The preparation method of the dried chicken slice is simple, is low in cost and is suitable for industrial production.
Description
Technical field
The present invention relates to a kind of dried chicken, particularly a kind of strawberry taste dried chicken.
Background technology
Jerky is welcome by consumers in general deeply as leisure food, along with China's expanding economy, people are more and more various for quality, safety, local flavor, the mouthfeel demand of jerky.Yet.Traditional jerky is original flavor jerky, and color and taste is single, rare variation, and food makes us losing interest for a long time.And traditional jerky be take dried beef and dried pork slice as main, and meat is older, is difficult to chew.The loss of traditional jerky preparation method long processing time, nutriment is more, be difficult to control jerky local flavor, is not suitable for suitability for industrialized production.
Summary of the invention
Goal of the invention: the object of this invention is to provide a kind ofly easily chew, the strawberry taste dried chicken of unique flavor and preparation method thereof.
Technical scheme: a kind of strawberry taste dried chicken provided by the invention, by the component of following weight ratio, made: chicken 100-200 part, flavoring 10-20 part, anticorrisive agent 0.5-1 part, strawberry jam 10-20 part and strawberry meat 10-20 part.
Component by following weight ratio is made: 15 parts of 150 parts, chicken, 15 parts of flavorings, 0.5 part of anticorrisive agent, 15 parts of strawberry jams and strawberry meat.
Described flavoring comprises: the mixture of one or more of sugar, salt, soy sauce, white sugar, bent wine, monosodium glutamate, five-spice powder and fennel powder.
The preparation method who the invention also discloses a kind of strawberry taste dried chicken, comprises the following steps:
(1) pickle: chicken is slaughtered, scalded and to shed, to go internal organ, cleaning, get breast and das Beinfleisch adds curing agent, be placed in 4-10 ℃ and pickle 12-24h;
(2) system is rotten: the chicken after pickling is put into cutmixer and cut into meat gruel, and add flavoring and anticorrisive agent mixes;
(3) mix: in Hen Surimi, add strawberry jam, stir, and be placed under 0-4 ℃ of condition and mix 6-12h; Add again strawberry pulp, stir, and be placed under 0-4 ℃ of condition and mix 6-12h;
(4) dress mould boiling: the Hen Surimi of mixing is packed in grinding tool, build and be placed in the pot of 80-100 ℃ and boil 2-4h;
(5) cooling, section, vegetable oil smear;
(6) baking: sliced meat are placed at 80 ℃-100 ℃ and toast 2-4h, obtain.
In step (1), described curing agent is: the mixture of one or more of sodium phosphate trimer, sodium pyrophosphate, Sodium Acid Pyrophosphate, calgon and sodium trimetaphosphate.
In step (3), described in the time of mixing be 10h.
In step (5), described baking temperature is 90 ℃, and described baking time is 2h.
Beneficial effect: dried chicken provided by the invention has strawberry aroma, unique flavor, mouthfeel is good, easily chews.The preparation method of this dried chicken is simple, cost is low, be suitable for suitability for industrialized production.
The specific embodiment
According to following embodiment, the present invention may be better understood.Yet, those skilled in the art will readily understand, the described concrete material proportion of embodiment, process conditions and result thereof be only for the present invention is described, and should also can not limit the present invention described in detail in claims.
Embodiment 1
Strawberry taste dried chicken, is made by the component of following weight ratio: 10 parts of 100 parts, chicken, 10 parts of flavorings, 0.5 part of anticorrisive agent, 10 parts of strawberry jams and strawberry meat.
Wherein, flavoring is the mixture of sugar, salt, soy sauce, white sugar, bent wine, monosodium glutamate, five-spice powder and fennel powder.
Its preparation method, comprises the following steps:
(1) pickle: chicken is slaughtered, scalded and to shed, to go internal organ, cleaning, get breast and das Beinfleisch adds curing agent, be placed in 10 ℃ and pickle 24h;
(2) system is rotten: the chicken after pickling is put into cutmixer and cut into meat gruel, and add flavoring and anticorrisive agent mixes;
(3) mix: in Hen Surimi, add strawberry jam, stir, and be placed under 4 ℃ of conditions and mix 12h; Add again strawberry pulp, stir, and be placed under 4 ℃ of conditions and mix 12h;
(4) dress mould boiling: the Hen Surimi of mixing is packed in grinding tool, build and be placed in the pot of 100 ℃ and boil 4h;
(5) cooling, section, vegetable oil smear;
(6) baking: sliced meat are placed at 100 ℃ and toast 4h, obtain.
Embodiment 2
Strawberry taste dried chicken, is made by the component of following weight ratio: 20 parts of 200 parts, chicken, 20 parts of flavorings, 1 part of anticorrisive agent, 10 parts of strawberry jams and strawberry meat.
Wherein, flavoring is the mixture of sugar, salt, soy sauce, white sugar, bent wine, monosodium glutamate, five-spice powder and fennel powder.
Its preparation method, comprises the following steps:
(1) pickle: chicken is slaughtered, scalded and to shed, to go internal organ, cleaning, get breast and das Beinfleisch adds curing agent, be placed in 4 ℃ and pickle 12h;
(2) system is rotten: the chicken after pickling is put into cutmixer and cut into meat gruel, and add flavoring and anticorrisive agent mixes;
(3) mix: in Hen Surimi, add strawberry jam, stir, and be placed under 0 ℃ of condition and mix 6h; Add again strawberry pulp, stir, and be placed under 0 ℃ of condition and mix 6h;
(4) dress mould boiling: the Hen Surimi of mixing is packed in grinding tool, build and be placed in the pot of 80 ℃ and boil 2h;
(5) cooling, section, vegetable oil smear;
(6) baking: toast 2h at sliced meat are placed in to 80 ℃ ℃, obtain.
Embodiment 3
Strawberry taste dried chicken, is made by the component of following weight ratio: 15 parts of 150 parts, chicken, 15 parts of flavorings, 0.5 part of anticorrisive agent, 15 parts of strawberry jams and strawberry meat.
Wherein, flavoring is the mixture of sugar, salt, soy sauce, white sugar, bent wine, monosodium glutamate, five-spice powder and fennel powder.
Its preparation method, comprises the following steps:
(1) pickle: chicken is slaughtered, scalded and to shed, to go internal organ, cleaning, get breast and das Beinfleisch adds curing agent, be placed in 7 ℃ and pickle 18h;
(2) system is rotten: the chicken after pickling is put into cutmixer and cut into meat gruel, and add flavoring and anticorrisive agent mixes;
(3) mix: in Hen Surimi, add strawberry jam, stir, and be placed under 2 ℃ of conditions and mix 10h; Add again strawberry pulp, stir, and be placed under 2 ℃ of conditions and mix 10h;
(4) dress mould boiling: the Hen Surimi of mixing is packed in grinding tool, build and be placed in the pot of 90 ℃ and boil 3h;
(5) cooling, section, vegetable oil smear;
(6) baking: sliced meat are placed at 90 ℃ and toast 3h, obtain.
Claims (7)
1. a strawberry taste dried chicken, is characterized in that: the component by following weight ratio is made: chicken 100-200 part, flavoring 10-20 part, anticorrisive agent 0.5-1 part, strawberry jam 10-20 part and strawberry meat 10-20 part.
2. a kind of strawberry taste dried chicken according to claim 1, is characterized in that: the component by following weight ratio is made: 15 parts of 150 parts, chicken, 15 parts of flavorings, 0.5 part of anticorrisive agent, 15 parts of strawberry jams and strawberry meat.
3. a kind of strawberry taste dried chicken according to claim 1, is characterized in that: described flavoring comprises: the mixture of one or more of sugar, salt, soy sauce, white sugar, bent wine, monosodium glutamate, five-spice powder and fennel powder.
4. a preparation method for strawberry taste dried chicken, is characterized in that: comprise the following steps:
(1) pickle: chicken is slaughtered, scalded and to shed, to go internal organ, cleaning, get breast and das Beinfleisch adds curing agent, be placed in 4-10 ℃ and pickle 12-24h;
(2) system is rotten: the chicken after pickling is put into cutmixer and cut into meat gruel, and add flavoring and anticorrisive agent mixes;
(3) mix: in Hen Surimi, add strawberry jam, stir, and be placed under 0-4 ℃ of condition and mix 6-12h; Add again strawberry pulp, stir, and be placed under 0-4 ℃ of condition and mix 6-12h;
(4) dress mould boiling: the Hen Surimi of mixing is packed in grinding tool, build and be placed in the pot of 80-100 ℃ and boil 2-4h;
(5) cooling, section, vegetable oil smear;
(6) baking: sliced meat are placed at 80 ℃-100 ℃ and toast 2-4h, obtain.
5. a kind of strawberry taste dried chicken according to claim 4, is characterized in that: in step (1), described curing agent is: the mixture of one or more of sodium phosphate trimer, sodium pyrophosphate, Sodium Acid Pyrophosphate, calgon and sodium trimetaphosphate.
6. a kind of strawberry taste dried chicken according to claim 4, is characterized in that: in step (3), described in the time of mixing be 10h.
7. a kind of strawberry taste dried chicken according to claim 4, is characterized in that: in step (5), described baking temperature is 90 ℃, and described baking time is 2h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210219076.4A CN103504335A (en) | 2012-06-28 | 2012-06-28 | Dried chicken slice with strawberry flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210219076.4A CN103504335A (en) | 2012-06-28 | 2012-06-28 | Dried chicken slice with strawberry flavor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103504335A true CN103504335A (en) | 2014-01-15 |
Family
ID=49888191
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210219076.4A Pending CN103504335A (en) | 2012-06-28 | 2012-06-28 | Dried chicken slice with strawberry flavor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103504335A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621583A (en) * | 2015-02-09 | 2015-05-20 | 柳培健 | Dried chicken slices with muskmelons |
| CN104621601A (en) * | 2015-02-09 | 2015-05-20 | 柳培健 | Dried chicken slices with loquat fruits |
| CN109170627A (en) * | 2018-09-13 | 2019-01-11 | 安徽师范大学 | A kind of fructus lycii carrot dried pork slice and preparation method thereof |
| CN109567049A (en) * | 2019-01-28 | 2019-04-05 | 沈阳禾农农业科技开发有限公司 | Dried chicken, its anti-corrosion method and the method for promoting dried chicken quality |
-
2012
- 2012-06-28 CN CN201210219076.4A patent/CN103504335A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621583A (en) * | 2015-02-09 | 2015-05-20 | 柳培健 | Dried chicken slices with muskmelons |
| CN104621601A (en) * | 2015-02-09 | 2015-05-20 | 柳培健 | Dried chicken slices with loquat fruits |
| CN109170627A (en) * | 2018-09-13 | 2019-01-11 | 安徽师范大学 | A kind of fructus lycii carrot dried pork slice and preparation method thereof |
| CN109567049A (en) * | 2019-01-28 | 2019-04-05 | 沈阳禾农农业科技开发有限公司 | Dried chicken, its anti-corrosion method and the method for promoting dried chicken quality |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140115 |