The invention provides a production process of a braised chicken paste in
brown sauce. The production process comprises the following steps:
scalding, enzymolysis, stirring, heating,
grinding and the like, and the production process specifically comprises the following steps: crushing chicken into granules with particle sizes of 3-7mm, and
scalding for 5-15 minutes in water which accounts for 3-5 times of the weight of the chicken at 70-80 DEG C to ensure that the fishy smell of the chicken can be preliminarily removed on the one hand, the growth and propagation of most microorganisms can be inhibited on the other hand, and thus the content of harmful substances can be reduced, and the safety and
sanitation of the chicken can be ensured; and adding a corn liquid and
protease to perform
thermal reaction, then matching with raw materials such as spices, table salt and the like, and then
grinding for 2-3 hours at 70-80 DEG C. By adopting the production process provided by the invention,
nutrient substances in the chicken can be better protected and cannot be damaged, and realistic effects of natural
meat flavor can be generated; and moreover, the braised chicken paste in
brown sauce provided by the invention has the natural fragrance and nutritional components of corns, and the prepared braised chicken paste in
brown sauce is good in taste, rich and natural in
meat flavor and attractive in color, is easier to be absorbed by the intestines, and can be used for better meeting the needs of a
human body on
nutrient balance.