How to make freeze dried chicken breast Homemade, how to freeze dried chicken

How do you freeze-dry chicken breast? The preparation of cat freeze-drying is relatively inconvenient, and a freeze-dryer needs to be applied, and dehydration and dryness should be carried out after freezing. If the cat owner wants to feed the cat with dry freeze, then you can buy the existing dry jelly, which is more convenient in the case of feeding, because the processing technology of dry freeze is more unique, it can retain the delicious taste and nutrients in the meat texture.

Let's talk about various aspects of freezing.

1. Advantages of freeze-drying in cats.

In the case of preparation, this meat will be frozen at minus 36 degrees Celsius and then dehydrated and dry, and all additives are not added in the whole process of making, compared with other snacks for cats and cats, the cat owner can be more at ease.

And because the cat freeze-dried is whole meat, the protein content in the freeze-dried is very rich, and the cat needs more protein in the whole process of growth and development, so that the cat can grow fat and strong.

2. Feeding method of cat freeze-drying.

There are many ways to freeze-dry cats in the case of feeding, which can be fed immediately, so that the freeze is more brittle, and the cat owner is more convenient in the case of feeding. The cat owner can also mix the dry freeze in the cat's kitten cat food, the taste of the dry freeze is more fragrant, even the cat that does not like to eat kitten cat food will eat the kitten cat food and dry freeze clean.

Usually cats and cats have an upset stomach, then the cat owner can first use warm boiled water to soak the dry freeze and then feed the cat, so that the cat is very easy to digest and absorb in the case of eating, the nutrients in the cat freeze-dried are very rich, and the cat owner does not need to worry about the lack of nutrients in the case of feeding.

3. Selection of cat freeze-dried.

Cat freeze-dried is a more general ingredient for cats, so there may be some poor stores in order to replace the shoddy frozen with gorgeous coats and sell them on the market at present, so that the cat owner does not pay attention to the purchase situation, and it is difficult to say whether the cat will eat any problems.

In the case of selection, the cat owner should pay attention to see whether the manufacturer of the dry freeze is reliable, and also pay attention to the shelf life of the freeze.

First, cut the chicken breasts into strips and dry them off. Use a hair dryer or fan to air dry for about 10 hours, use a dry crisper to put the dried meat in the refrigerator and freeze it for 2 days, kill the parasite eggs, and then thaw and eat. (Preferably vacuum packed and frozen).

There are a total of 3 steps in the freeze-drying of chicken, and the ingredients required: chicken and water. Here are the specific steps for freeze-drying chicken:

Steps.

Wash and slice the chicken.

Wash the chicken, remove the greasy parts, and cut into large slices along the fibers.

Cook in cold water.

Boil the sliced chicken in water and boil it in cold water after cooking.

After baking, put it in a cool bag.

Bake in the oven at 180 degrees for half an hour, and put it in a bag after baking. end

There are a total of 3 steps in the freeze-drying of chicken, and the ingredients required: chicken and water. Here are the specific steps for freeze-drying chicken:

Steps.

Wash and slice the chicken.

Wash the chicken, remove the greasy parts, and cut into large slices along the fibers.

Cook in cold water.

Boil the sliced chicken in water and boil it in cold water after cooking.

After baking, put it in a cool bag.

Bake in the oven at 180 degrees for half an hour, and put it in a bag after baking.

There are a total of 3 steps in the freezing and burying of chicken, and the ingredients required: chicken and water. Here are the specific steps for freeze-drying chicken:

Steps.

Wash and slice the chicken.

Wash the chicken, remove the greasy parts, and cut into large slices along the fibers.

Bend over cold water after boiling.

Boil the sliced chicken in water and boil it in cold water after cooking.

After baking, put it in a cool bag.

Bake the oven at 180 degrees for half an hour, and then put it in a bag after baking. end

You can make chicken breast into Greek yogurt secret grilled chicken breast, and zucchini rice, egg whites can be eaten together, can achieve a very good ** effect, the fat content in it, the sugar content is very small, and the chicken juice can be locked in the oven to bake, and it is very delicious to eat, but it should be noted that it will be healthier if it is eaten with brown rice.

You can also eat chicken breast with green beans, corn, and colored pear wheat rice, you can cut the chicken breast into strips first, and then add black pepper, salt, and spices to marinate evenly, wash the red pepper and cut it into strips, add an appropriate amount of oil to the pot and heat it, put the chicken breast in it and stir-fry it, and then add the red pepper and stir-fry evenly to eat, prepare a soup pot, add salt water and quinoa, and the method of making rice is the same, you can eat it after cooking, and add corn and green beans when it is almost good, It will be healthier to eat this way.

Chicken breast can also be eaten with purple cabbage and purple potatoes, this combination method is nutritious and delicious, and the purple potato instead of rice is very suitable for ** people, you can use the microwave oven to bake sweet potatoes, so that the taste will be better.

You can also make chicken breast and green vegetable fried noodles, add an appropriate amount of water to the pot, put the cake in after boiling, then cut the chicken breast into slices, put it in the oil pan and fry it, fry it until it is seven ripe, put the vegetables in, add an appropriate amount of soy sauce, and then put the noodles into the pan after cooking and stir-fry evenly, the taste is very good, and the nutrition is very comprehensive.

**Recipe: My Exclusive Chicken Breast Curing Method.

If you've ever eaten a gym meal to gain muscle and lose fat, you'll be familiar with this ingredient, and I've listed it as one of my top 10 favorite ingredients of the year to welcome the chicken breast.

Today I would like to share with you the method of marinating chicken breast that I must use every time, in three steps.

Ingredients: 1 chicken breast.

1 tablespoon each of cooking wine, light soy sauce, tomato paste, honey and starch.

2 tbsp oyster sauce.

Ground black pepper to taste.

**Recipe: My Exclusive Chicken Breast Curing Method Practice.

Step 1: Cut and cut. Wash the chicken breast, use kitchen paper to absorb the moisture on the surface, remove the film and white fat on the surface, then cut it into thin slices, beat it with the back of a knife (let the tissue loose inside), and then cut a cross knife on the surface of the thin slice to marinate and absorb the flavor.

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Step 2: Pickle. The marinade combination is shown in the picture (a spoonful of starch is missing), but the amount is not so harsh, and I generally look at the feeling of putting it. Among them, I especially want to mention this tomato sauce, I used Xinjiang Xiaochu's food, completely 0 additives.

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The third step is to kill the chicken. Massage the chicken breast to fully absorb the flavor.

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Chicken breast has the effect of warming and invigorating qi, replenishing deficiency and filling essence, strengthening the spleen and stomach, invigorating blood vessels, and strengthening muscles and bones. It has a good therapeutic effect on malnutrition, chills, dizziness, palpitations, fatigue, menstrual irregularities, postpartum milk less, anemia, lack of food, thirst, edema, frequent urination, spermatozoa, deafness and tinnitus and other weakness.

Chicken breast has less fat content and high protein content, so it is a rare and good ingredient. But in the impression of many people, chicken breast is not delicious, and the meat is very dry and not tender. If you have this idea too, then you really misunderstand it.

Actually, it's not that the chicken breast is not delicious, it's that you can't make it. Whether it is frying chicken breast, stir-frying, or boiling, the pickling step is very important, even more important than the process of frying, frying, and boiling. Because the marinating step determines the tenderness of the chicken breast, if the chicken breast you make is dry and woody, it is mostly because you did not marinate it properly.

If you want the chicken breast to be smooth and tender, you must learn the correct marinating method, the choice of marinade and the order of marinating, you must not make a mistake. Today, I will share with you a method of marinating chicken breast, the chicken breast marinated in this method, whether it is fried, fried or boiled, is very smooth and delicious, not firewood at all, and even more tender than chicken thighs, the method is very simple, let's take a look. Chicken breast is not tender and not delicious, that's because you don't know how to marinate, learn to marinate like this, it's not chai at all.

Marinated chicken breast].

Ingredients: Chicken breast, salt, light soy sauce, cooking wine, black pepper, water, starch, cooking oil. Steps:

Step 1: First prepare a piece of chicken breast, slice it horizontally into thin slices, remove the fascia on the surface and the surrounding fat part, and then use the back of the knife to pat the chicken breast apart, so that the meat will be softer and easier to taste.

Step 2: Then we put the chicken breast into a basin, first add an appropriate amount of salt, light soy sauce, cooking wine, black pepper and grasp well, then pour in a little water, grasp it well with your hands, let the chicken breast fully absorb the water, grasp and mix until the chicken breast is glued and sticky; Then add a little starch, the starch will form a protective layer on the surface of the chicken breast to lock in the moisture, and finally add a little cooking oil and mix well, marinate for half an hour before proceeding to the next step.

Tips: Salt, water, starch and cooking oil are all essential seasonings for marinating chicken breast, and the order in which they are ordered is also very important. Be sure to add salt first, because adding salt can change the properties of the protein and facilitate the absorption of water later.

Add salt and grasp well, and then add water to let the chicken breast fully absorb the water, and the chicken breast will naturally be more tender after absorbing the water. Starch is added to lock in moisture, and finally edible oil is added and mixed well, which can attach a layer of oil film to the chicken breast, which is not easy to stick to the pan when frying or frying.

After learning this marinating method, the marinated chicken breasts are very tender. After that, whether it is fried or fried, it is not firewood at all, and it is very smooth and delicious. So if you also think that the chicken breast you make is very dry and not delicious, you must try my pickling method, which will definitely make you change your opinion of chicken breast, like to try it quickly.

Ingredients: Chicken breast, ginger, garlic, soy sauce, oyster sauce, cooking wine, salt, chili flakes, black pepper, cumin powder.

Production steps: 1. Wash the chicken breast and cut it into pieces, add various seasonings other than dry ingredients and marinate in the refrigerator for one night.

2. Take it out when you want to eat, sprinkle it with chili noodles and black pepper cumin powder, and put it neatly in a baking tray (or put a little oil in the pan to fry it) and bake at 180 degrees for 20 minutes

The chicken that comes out of this way is very tender, and because of the various dry ingredients, it even gives me the illusion that I am eating barbecue. You can also bake it a little drier and turn it into a chicken strip snack, the calories of the chicken breast have hardly changed, but the taste is much better than boiled in plain water!!

Ingredients: 2 large chicken thighs, 2 sharp peppers, 4 string peppers, 4 Hangzhou peppers, 3 or 6 spicy red peppers or millet peppers, 1 tablespoon ginger juice, 2 tablespoons cooking wine, 1 tablespoon soy sauce (diced pickled chicken), 1 teaspoon salt (diced pickled chicken), 2 tablespoons starch, shredded ginger, garlic slices, 2 tablespoons of umami soy sauce, 1 tablespoon dark soy sauce, 1 teaspoon sugar, 1 teaspoon salt, several drops of sesame oil.

Production steps: A large chicken thigh, remove the bones (you can ask someone to help deboning when you buy it) wash and control the water.

3. Put the diced chicken into the marinated seasoning: cooking wine, pepper, salt, soy sauce, ginger juice, starch.

4. Grasp well, grab a few more times, until it becomes sticky, and marinate for 30 minutes.

5. Cut the sharp pepper, Hangzhou pepper and red pepper into dices and small pieces.

6. Slide the diced chicken first, heat the pan with cold oil, heat the oil and then add the diced chicken, stir continuously with chopsticks until the diced chicken changes color and is cooked.

7. Drain the cooked chicken and set aside.

8. Stir-fry the ginger shreds with the remaining base oil of the diced chicken, then add the diced Hangzhou pepper and red pepper and stir-fry.

9. After the chili pepper is fragrant and spicy, add the diced chicken and stir-fry, and at the same time add the umami soy sauce and dark soy sauce to adjust the color, and continue to stir-fry for about half a minute.

10. Then add diced peppers and garlic slices and stir-fry evenly, and finally add sugar and sesame oil and stir evenly.

11. Finished product drawing.

Very practical, easy to learn, made sauerkraut stir-fried chicken breast is very tender and delicious.