6 results about "Chicken breast" patented technology

The invention provides a chicken meatball containing kudzu-vine root powder; the chicken meatball is composed of the following raw materials by weight parts: 50-70 parts of chicken breast, 20-30 parts of chicken skin, 2-4 parts of kudzu-vine root powder, 40-50 parts of ice water, 2-3 parts of salt, 1.5-2 parts of white granulated sugar, 3-4 parts of water-retaining agents, 8-10 parts of thickening agents and 2-3 parts of flavor enhancer; in the product, the kudzu-vine root powder which has multiple functions and high food therapy value is added, so as to improve the level of the chicken meat products, enrich the nutrition thereof and improve the health-care function.

The invention discloses deep-fried chicken steak filled with cheese and a preparation method thereof. The deep-fried chicken steak filled with cheese is prepared from the following raw materials: chicken breast, Mozzarella cheese slices, marinade, cream materials and a coating flour material, wherein the marinade is prepared from the following raw materials in parts by mass: ice water, edible salt, white granulated sugar, composite phosphate, chicken essence seasoning, ethyl maltol, salad oil, aginomoto, soybean sauce, five-spice powder, multi-spice powder, ground ginger, onion powder, groundblack pepper, potato starch, corn starch, vegetable oil, chili powder, garlic powder and white pepper powder. The deep-fried chicken steak filled with cheese prepared by the marinade in a scientific proportion has crispy exterior and tender meat quality, and cream is molten in in the mouth since cheese is molten when being heated. The components in the composition are synergized to form unique taste and flavor; and the preparation process is refined and controllable, and is favorable to realizing industrial production; and cost is effectively controlled on the premise that flavor and quality are guaranteed.

The invention relates to the technical field of producing and processing of foods, and discloses sausages having efficacy of prebiotics and a making method of the sausages. Based on a healthy diet idea and thought of collocation of meat and vegetables, a making method of the healthy delicious sausages having the efficacy of prebiotics and made from main raw materials of pork, chicken breast meat without skin, pig spine fat, rose flowers and inulin is provided. According to the sausages disclosed by the invention, the rose flowers, the rose flower pollen and the inulin can improve the tissue state of the sausages, the inulin giving specific efficacy of the prebiotics to the sausages is used as a flavored raw material, the sausages are processed through a simple stable technology, the original flavor and the original nutrition of the raw materials of products are reserved to the maximum extent, the obtained sausages having the efficacy of prebiotics are excellent in color, fragrance andtaste, balanced in nutrients, compact in texture and elastic, and have delicate fragrance of the rose flowers; and besides, the inulin is added, so that the tissue state is improved, and the specificefficacy of the prebiotics is also given to the sausages.

The present invention discloses a snowflake chicken meat bar and a preparation method thereof, and belongs to the field of food. The snowflake chicken meat bar comprises the following raw materials in parts by weight: 100 parts of chicken breast meat, 4-7 parts of marinating materials, 2-6 parts of modified starch, 4-6 parts of corn starch, 0.1-0.5 part of monosodium glutamate, 0.1-0.3 part of a delicious peptide, 0.5-1.5 parts of chicken meat seasoning powder, 0.1-0.6 part of salt, 0.1-0.7 part of garlic powder, 0.1-0.5 part of a moisture retaining agent, 0.05-0.08 part of D-sodium erythorbate, 0.003-0.005 part of capsanthin, 45-60 parts of water and 20-30 parts of powder wrapping slices. The snowflake chicken meat bar is attractive in color and luster, low in oil and fat, low in cholesterol, crisp outside and tender inside, smooth, fragrant, crisp and tasty, and unique in flavor, has a flavor left in mouth and on lips for a long time, and is rich in nutrition and easy to eat.

The invention discloses a preparation method of a black pepper low-fat chicken sausage, wherein the black pepper low-fat chicken sausage is prepared from the following raw materials in parts by weight: 58 to 62 parts of chicken breast, 7 to 9 parts of soybean protein, 0.4 to 0.6 part of edible salt, 0.1 to 0.2 part of monosodium glutamate, 0.2 to 0.4 part of composite phosphate, 0.002 to 0.004 part of sodium nitrite, 0.1 to 0.12 part of white pepper powder, 0.8 to 1 part of sodium lactate, 1 to 2 parts of maltose, 1.5 to 2 parts of white granulated sugar, 0.5 to 0.6 part of black pepper powder, 0.08 to 0.1 part of black pepper essence, 0.4 to 0.5 part of pork paste essence, 0.033 to 0.035 part of nisin and 24 to 26 parts of ice water. According to the preparation method of the black pepper low-fat chicken sausage, the prepared black pepper low-fat chicken sausage is prominent in black pepper flavor, high in protein, low in fat, free of starch, high in satiety after being eaten and low in energy intake, and is favored by low-fat light eaters; the product can be rapidly placed and fixed, the product on a hanging frame rotates, and more comprehensive contact with infrared high temperature is realized for sterilization use, so that convenience is brought to sterilization use of the product.