CN101658302A

CN101658302A - Crispy chicken nugget

Info

Publication number: CN101658302A
Application number: CN200910064582A
Authority: CN
Inventors: 罗荣茂; 石亮; 赵春龙; 杨强; 张朝华
Original assignee: Henan Doyoo Industry Co Ltd
Current assignee: Henan Doyoo Industry Co Ltd
Priority date: 2009-04-01
Filing date: 2009-04-01
Publication date: 2010-03-03

Abstract

The invention discloses a poultry food, in particular to a crispy chicken nugget which belongs to fried chicken deep processed food. The crispy chicken nugget comprises wrapped chicken blocks, breadedpowder crusts and auxiliary materials. The ratio of the chicken blocks to the breaded powder crusts to sousing material is 10:9:1; the breaded powder material contains the following components: morethan or equal to 55 percent of flour, 25-35 percent of corn flour, and less than or equal to 10 percent of modified starch; the sousing material is compounded from the following components: 0.8-1.5 percent of common salt, 0.4-1 percent of granulated sugar, 0.4-0.8 percent of monosodium glutamate and 0.5-2 percent of flavoring essence; if the sousing material is required to have spice flavor, les than or equal to 5 percent of spice power is needed to be added; and the preparation process of the crispy chicken nugget comprises the following steps: raw material inspection and acceptance, chickenrubbing, rolling and kneading for sousing, cutting and stirring for emulsification, stirring to make stuffing, forming and wrapping, oil frying, quick freezing and packaging. The crispy chicken nuggetadopts an advanced scientific manufacturing process, is treated and preserved by oil frying quick freezing and is subject to oil frying and heating; when the crispy chicken nugget is used, the crustshave good crisp mouthfeel; the chicken blocks are tightly wrapped by the crusts formed of the breaded powder, juice cannot be lost when the oil frying processing is carried out and the chicken blocksare fresh and tender and enough juice; and the seasoning enables to enhance the meat quality and the crisp taste.

Description

A kind of crackling chicken fillet

Technical field:

The present invention relates to a kind of bird food, specifically is a kind of crackling chicken fillet of fried type chicken deep-processed food.

Background technology:

Fried food is subjected to liking of consumers in general deeply with its distinctive crisp mouthfeel and tempting pure fragrance.But, since fried itself, fried food is after freezing, the moving outside and to the absorption of ambient moisture product epidermis moisture is increased of internal moisture during fried once more the use ' soaking ' phenomenon occurs, thereby loses good crisp mouthfeel.

Summary of the invention:

The problem that epidermis when the invention solves fried food heating using microwave ' soaks ' adopts through special process and handles, and product casing is crisp, a kind of crackling chicken fillet of the fresh and tender succulence of cube meat.Its by the chicken block that is wrapped, wrap up in the starch shell and auxiliary material three parts branches are made, chicken block, the ratio of wrapping up in starch layer and preserved materials are 10: 9: 1; Wrapping up in the starch material component is: flour 〉=55%, corn flour 25-35%, modified starch≤10%; Preserved materials is by salt 0.8-1.5%, granulated sugar 0.4-1%, monosodium glutamate 0.4-0.8% and flavorant 0.5-2% is composite forms, and fragrant peppery local flavor adds fragrant peppery powder≤5% in addition; Its preparation technology is: raw material is checked and accepted, and----that tumbling is pickled, cut and mix emulsification--stir and make filling--moulding, wrap up in outward--is fried, quick-frozen, packing in chicken rubbings.The present invention adopts advanced science manufacture craft, handles through fried and quick-frozen and preserves, and when fried again heating was used, shell had good crisp mouthfeel; Cube meat is wrapped up in the shell that starch forms and is tightly wrapped up, and the fried man-hour juice of adding can not run off, and cube meat is fresh and tender, juice is sufficient; When making fried heating, seasoning increases meat feeling and crisp mouthfeel.

Description of drawings:

Fig. 1 is a process chart of the present invention

The specific embodiment:

As shown in Figure 1, by the chicken block that is wrapped, wrap up in the starch shell and auxiliary material three parts branches are made, chicken block, the ratio of wrapping up in starch layer and preserved materials are 10: 9: 1; Wrapping up in the starch material component is: flour 〉=55%, corn flour 25-35%, modified starch≤10%; Preserved materials is by salt 0.8-1.5%, granulated sugar 0.4-1%, monosodium glutamate 0.4-0.8% and flavorant 0.5-2% is composite forms, and fragrant peppery local flavor adds fragrant peppery powder≤5% in addition; Its preparation technology is: raw material is checked and accepted, and----that tumbling is pickled, cut and mix emulsification--stir and make filling--moulding, wrap up in outward--is fried, quick-frozen, packing in chicken rubbings.

As shown in Figure 1, raw material examination, rubbing, tumbling are pickled, are cut to mix emulsification and stir stuffing making process: earlier after raw material chicken and the auxiliary material acceptance(check), again raw material chicken is rubbed, lean chicken rubs into the particle of 15-20mm size, cock skin rubs into the particle of 6-8mm, fat content is controlled at 18-20%, strand system uniform particles; The tumbling of part lean meat process is handled again and pickled fully, part lean meat is cut and is mixed muddy flesh, emulsification and stirring, and tumbling is handled and is pickled again, and cock skin and the emulsification together of lean meat mud mix the cured meat grain then, and residue expects to stir together to be prepared into meat stuffing.

As shown in Figure 1, moulding, wrap up in outward, frying technological process is: will pickle the meat stuffing moulding of stirring preparation, be prepared into shell with wrapping up in starch again.

As shown in Figure 1, fried, quick-frozen, technology of the package are: will be prepared into wrap up in behind the starch shell fried, fried use refining vegetable oil fat, temperature is controlled at 170-190 ℃, fried time 40-45 second; Again the product after fried is directly entered instant freezer, in being lower than subzero 28 ℃ of environment quick-frozen 30-40 minute, quick-frozen finished the product center temperature and is lower than subzero 18 ℃; The product that quick-frozen is good packs in environment below 15 ℃, cases, and the whole packaging process time is no more than 30 minutes.

Claims

1, a kind of crackling chicken fillet is characterized in that by the chicken block that is wrapped, wraps up in the starch shell and auxiliary material three parts branches are made, and chicken block, the ratio of wrapping up in starch layer and preserved materials are 10: 9: 1; Wrapping up in the starch material component is: flour 〉=55%, corn flour 25-35%, modified starch≤10%; Preserved materials is by salt 0.8-1.5%, granulated sugar 0.4-1%, monosodium glutamate 0.4-0.8% and flavorant 0.5-2% is composite forms, and fragrant peppery local flavor adds fragrant peppery powder≤5% in addition; Its preparation technology is: raw material is checked and accepted, and----that tumbling is pickled, cut and mix emulsification--stir and make filling--moulding, wrap up in outward--is fried, quick-frozen, packing in chicken rubbings.

2, a kind of crackling chicken fillet according to claim 1, it is characterized in that raw material examination, rubbing, tumbling are pickled, cut to mix emulsification and stir stuffing making process is: earlier after raw material chicken and the auxiliary material acceptance(check), again raw material chicken is rubbed, lean chicken rubs into the particle of 15-20mm size, cock skin rubs into the particle of 6-8mm, fat content is controlled at 18-20%, strand system uniform particles; The tumbling of part lean meat process is handled again and pickled fully, part lean meat is cut and is mixed muddy flesh, emulsification and stirring, and tumbling is handled and is pickled again, and cock skin and the emulsification together of lean meat mud mix the cured meat grain then, and residue expects to stir together to be prepared into meat stuffing.

3, a kind of crackling chicken fillet according to claim 1 is characterized in that moulding, wraps up in outward, frying technological process is: will pickle the meat stuffing moulding of stirring preparation, and be prepared into shell with wrapping up in starch again.

4, a kind of crackling chicken fillet according to claim 1 is characterized in that fried, quick-frozen, technology of the package are: will be prepared into wrap up in behind the starch shell fried, fried use refining vegetable oil fat, temperature is controlled at 170-190 ℃, fried time 40-45 second; Again the product after fried is directly entered instant freezer, in being lower than subzero 28 ℃ of environment quick-frozen 30-40 minute, quick-frozen finished the product center temperature and is lower than subzero 18 ℃; The product that quick-frozen is good packs in environment below 15 ℃, cases, and the whole packaging process time is no more than 30 minutes.