黑椒鸡排的研制

Development of black pepper chicken fillet

在传统工艺的基础上,将带皮鸡腿碎肉和带皮鸡胸碎肉按照重量比为1∶1混合后,用13mm绞盘绞制得到鸡碎肉,具有明显的鸡肉纤维和鸡肉质感;蒸煮过后纤维组织还会收缩,碎肉成型的鸡排,面积大而且比较薄,吃起来口感较好;由于采用鸡碎肉制备鸡排的过程中经过滚揉,使鸡碎肉充分入味,实现鸡肉制品的全面利用。

On the basis of traditional technology chicken breast comminuted meat with skin were mixed , the drumstick comminuted meat with skin and according to the weight ratio of 1 ： 1, and it was wrung with 13mm winch, and chicken comminuted meat was obtained, it had obvious chicken fiber and chicken texture, and fibrous tissue will shrink after cooking. Chicken fillet was formed by comminuted meat, and it had large area, and it was thin, and taste was good when you ate. The chicken comminuted meat was adopted, and chicken fillet was made, and rolling was used in this process, and it made the flavor go to the chicken comminuted meat, and the comprehensive utilization of chicken products was re- alized.