Processing method for improving quality of ready-to-eat chicken breast

The invention discloses a processing method for improving the quality of ready-to-eat chicken breast. The processing method comprises the following steps: A, carrying out trimming and cleaning on thechicken breast; B, carrying out tumbling on the trimmed and cleaned chicken breast; C, performing pickling of the tumbled chicken breast meat; D, performing steaming and baking on the pickled chickenbreast; and E, carrying out vacuum packaging on the steamed and baked chicken breast, and then carrying out electron beam cold sterilization treatment. According to the processing method, the originalflavor of the food materials can be effectively kept in a normal-temperature state, and the energy consumption of transportation and preservation is greatly reduced. 本发明公开了一种提高即食鸡胸肉品质的加工方法，包括如下步骤：A：将鸡胸肉进行修整和清洗；B：将修整和清洗后的鸡胸肉进行滚揉；C：将滚揉后的鸡胸肉进行腌渍；D：将腌渍后的鸡胸肉进行蒸烤；E：将蒸烤后的鸡胸肉进行真空包装后进行电子束冷灭菌处理；本加工方法可在常温状态下有效保持食材原本风味，并极大的降低运输、保藏的能耗。