Title:
YELLOW-FEATHERED CHICKEN MATERIAL PRODUCTION METHOD APPLICABLE TO CHINESE FOOD COOKING METHOD AND PRODUCT
Document Type and Number:
WIPO Patent Application WO/2020/087997
Kind Code:
A1
Abstract:
A yellow-feathered chicken material production method applicable to a Chinese food cooking mode and a chilled fresh yellow-feathered chicken product, the material production method comprising the following steps: shaping a butchered and cleaned yellow-feathered chicken, without carrying out acid discharge tenderization treatment; and directly performing water bath blanching enzyme deactivation in warm water at 50-60°C for 20-30 min. The described processing method for the chilled fresh yellow-feathered chicken has the advantages of temperature reduction acid discharge and tenderization treatment not being performed in the processing process; the processing method may overcome the defect of water easily being generated in the stir-frying and stewing process of the chilled fresh yellow-feathered chicken, the steaming and boiling loss is effectively reduced, the quality of the meal is high, and a dry mouth feeling will not be produced when chewing. In the product storage process, the water loss is reduced, and there is little loss of moisture.
Inventors:
YAN ZHENG (CN)
WANG DAOYING (CN)
XU WEIMIN (CN)
ZHU YONGZHI (CN)
WANG DAOYING (CN)
XU WEIMIN (CN)
ZHU YONGZHI (CN)
Application Number:
PCT/CN2019/097111
Publication Date:
May 07, 2020
Filing Date:
July 22, 2019
Export Citation:
Assignee:
JIANGSU ACAD AGRICULTURAL SCI (CN)
International Classes:
A23L13/50; A22C21/00; A23L3/00
Foreign References:
| CN109221964A | 2019-01-18 | |||
| CN104542873A | 2015-04-29 | |||
| CN103271366A | 2013-09-04 | |||
| CN203120856U | 2013-08-14 | |||
| CN102388940A | 2012-03-28 | |||
| KR101410467B1 | 2014-06-25 |
Attorney, Agent or Firm:
CHINA FARFIR INTELLECTUAL PROPERTY AGENCY (CN)
Download PDF: