CN101756267A - Preparation method of cumin chicken skewer - Google Patents
Preparation method of cumin chicken skewer Download PDFInfo
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- CN101756267A CN101756267A CN200910016477A CN200910016477A CN101756267A CN 101756267 A CN101756267 A CN 101756267A CN 200910016477 A CN200910016477 A CN 200910016477A CN 200910016477 A CN200910016477 A CN 200910016477A CN 101756267 A CN101756267 A CN 101756267A
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Abstract
The invention relates to a cumin chicken skewer and a preparation method thereof. The preparation method comprises the following steps of: selecting chicken breast, chicken thigh and chicken skin as raw materials, stirring, then uniformly mixing the chicken breast, the chicken thigh and the chicken skin with slat, phosphate, glucose, gourmet powder, caramel, white bread floor, potato starch and hot water, preparing into kebabs by using a mould, and inserting into bamboo sticks; selecting mixed seasonings and the chicken skewer in a proportion of 2:98 to 1:99, wherein the mixed seasonings are prepared by mixing cumin, black pepper (crude) and red chilly powder; the single-side of the chicken skewer, which is coated with the mixed seasonings, is firstly roasted into faint yellow, and then turning to the other side to roast, and finally putting the chicken skewer into a steamer for steaming, quickly freezing and packing into finished products. The cumin chicken skewer has fresh taste, rich nutriments, convenient storage and carrying, varied and convenient eating and processing ways, and convenient eating without using chopsticks. The preparation method of the cumin chicken skewer has the advantages of reasonable process, low production cost, strong operability and easy realization of large-scale production.
Description
Technical field
The invention belongs to the processing of meat product, particularly a kind of preparation method of cumin chicken skewer.
Technical background
Chicken is a kind of food that often appears at during people live on the dining table, and is nutritious, tasty because of it, and very popular.Along with the progressively raising of people's living standard, operating frequency is accelerated at present, and how chicken is made a kind of safety and sanitation, eaten the instant food convenient, that processing mode is various, mouthfeel is good, be the emphasis problem that people study.For example disclosed in the disclosed CN95112066.2 Chinese invention patent ublic specification of application on April 23rd, 1997 and " a kind of is the ham sausage that primary raw material is made with chicken ", on October 1st, 1997 disclose " Mingsheng chicken can and production method " in the disclosed CN 96117501.X Chinese invention patent ublic specification of application.Though above-mentioned disclosed chicken meat food has the advantage of safety and sanitation, long shelf-life, still have single etc. the deficiency of Production and Packaging cost height, edible way.
Summary of the invention
In order to overcome single etc. the deficiency of chicken meat food Production and Packaging cost height in the prior art, edible way, the preparation method that the purpose of this invention is to provide a kind of chicken meat food, this chicken meat food is nutritious, can carry out multiple mode to process and produce the delicious taste of multiple difference, eat and need not chopsticks, cost is low.
The technical solution adopted for the present invention to solve the technical problems is that a kind of preparation method of cumin chicken skewer is characterized in that: through the following step
1. to choose Fresh Grade Breast, chicken leg meat and cock skin be raw material in the preparation of meat stuffing, with meat grinder it blended, and adds salt and phosphate then, mixes;
2. after the preparation caramel of meat stuffing is dissolved in 20-50 ℃ hot water, pour glucose into, the monosodium glutamate dissolving mixes, with after bread flour and farina mix, mix in the adding meat stuffing;
3. the preparation cumin of blend flavouring is fished for dried up 5cm with interior cumin after it soaks fully in screening is fallen back, this cumin through little fire thoroughly fry do after, grind to form graininess and black pepper, chilli powder mixes;
4. moulding adds template with raw meat and makes the flat cuboid, and the mode of protruding with an end is inserted the bamboo let of 12cm, makes bamboo let have 2.5-3cm to expose;
5. spill spice and evenly cover blend flavouring at the single face of skewer;
6. barbecue single face that skewer is covered with flavoring is placed on 90-120 ℃ iron plate and goes up heating 2-5min, and is yellowish to color, and it is yellowish that the upset another side is heated to color;
7. steam skewer sent in the steamer and heat, 90-120 ℃ of control heating-up temperature, central temperature 80-100 ℃, heat time heating time 3-5min;
8. freezing, that skewer is put into refrigerator is freezing for packing, central temperature reduces to-5-0 ℃, sterilization, vacuum packaging are finished product.
Described meat stuffing is in manufacturing process, and the percentage by weight of each component is respectively: Fresh Grade Breast 23%-30%, chicken leg meat 23%-30%, cock skin 26%-35%, salt 0.5%-1.2%, phosphate 0.1%-0.2%, glucose 0.8%-1.5%, monosodium glutamate 0.2%-0.4%, caramel 0.1%-0.2%, hot water 0.2%-0.4%, bread flour 4%-7%, farina 1%-4%.
Described blend flavouring is in manufacturing process, and the percentage by weight of each component is respectively: cumin 50%-70%, black pepper 3%-17%, chilli powder 25%-40%.
Described cumin chicken skewer percentage by weight of blend flavouring and meat stuffing in manufacturing process is 1: 99-2: 98.
The cumin chicken skewer good mouthfeel that the present invention makes, the cooking mode is various and quick, and is nutritious, but long-term storage easily store, be fit to daily life, go on a tour in the field and the fast food operation.The technology of this cumin chicken skewer preparation method is reasonable, and cost is low, and is workable, easily accomplishes scale production.
The specific embodiment
The present invention will be further described below in conjunction with embodiment.
Embodiment 1
1. get Fresh Grade Breast 15g, chicken leg meat 15g and cock skin 25g, blend back and 0.6g salt, 0.1g phosphate mixing and stirring;
2.0.1g caramel is dissolved in the 0.2g40 ℃ of hot water, will mix in 3.5g white bread powder and the 1.5g farina adding solution;
3. after the adding meat stuffing stirs, in mould, make the flat-shaped skewer of rectangle of long 10cm, wide 2cm;
4. the mode of protruding with an end is inserted the long 12cm bamboo let of sterilizing to this skewer, and makes bamboo let have 3cm to expose;
5. cumin is in screening is fallen back, the cumin of fishing for dried up 5cm after it soaks fully, this cumin through little fire thoroughly fry do after, grind to form graininess, get 0.52g and 0.08g black pepper, 0.28g chilli powder mixes and makes blend flavouring 0.88g;
6. after this flavoring evenly being sprinkling upon the single face of skewer, this face is placed on to be heated to color on 120 ℃ the roasting plate yellowish, turning to another side, to be heated to color yellowish, and be 2 minutes heat time heating time;
7. skewer is sent into the steam box heating, 120 ℃ of heating-up temperatures, central temperature are 100 ℃, and be 3 minutes heat time heating time;
8. at last skewer is carried out quick-frozen, temperature is reduced to-5 ℃, sterilization, vacuum-packed finished product.
Embodiment 2
1. get Fresh Grade Breast 6g, chicken leg meat 6g and cock skin 5g, blend back and 0.036g salt, 0.006g phosphate mixing and stirring;
2.0.006g caramel is dissolved in 20 ℃ of hot water of 0.012g, will mix in 0.21g white bread powder and the 0.12g farina adding solution;
3. after the adding meat stuffing stirs, add the flat-shaped skewer of rectangle of making long 10cm, wide 2cm in the mould;
4. the mode of protruding with an end is inserted the 12cm bamboo let of sterilizing to this skewer, and is made bamboo let have 2.5cm to expose;
5. cumin is fished for the cumin of dried up 4cm after it soaks fully in screening is fallen back, this cumin through little fire thoroughly fry do after, grind to form graininess, get 0.287g and 0.016g black pepper, 0.107g chilli powder mixes and makes blend flavouring 0.41g;
6. after this flavoring evenly being sprinkling upon the single face of skewer, this face is placed on to be heated to color on 90 ℃ the roasting plate yellowish, turning to another side, to be heated to color yellowish, and be 3 minutes heat time heating time;
7. skewer is sent into the steam box heating, heating-up temperature is 90 ℃, and central temperature is 80 ℃, and be 5 minutes heat time heating time;
8. at last skewer is carried out quick-frozen, temperature is reduced to 0 ℃.The vacuum-packed back of sterilization finished product.
Embodiment 3
1. get Fresh Grade Breast 12g, chicken leg meat 12g and cock skin 21g, blend back and 0.025g salt, 0.005g phosphate mixing and stirring;
2.0.005g caramel is dissolved in the 0.01g50 ℃ of hot water, will mix in 0.2g white bread powder and the 0.05g farina adding solution;
3. after the adding meat stuffing stirs, add the flat-shaped skewer of rectangle of making long 10cm, wide 2cm in the mould;
4. the mode of protruding with an end is inserted the 12cm bamboo let of sterilizing to this skewer, and makes bamboo let have 2.5cm to expose;
5. cumin is fished for the cumin of dried up 3cm after it soaks fully in screening is fallen back, this cumin through little fire thoroughly fry do after, grind to form graininess, get 0.25g and 0.075g black pepper, 0.175g chilli powder mixes and makes blend flavouring 0.5g;
6. after this flavoring evenly being sprinkling upon the single face of skewer, this face is placed on to be heated to color on 100 ℃ the roasting plate yellowish, turning to another side, to be heated to color yellowish, and be 5 minutes heat time heating time;
7. skewer is sent into the steam box heating, heating-up temperature is 100 ℃, and central temperature is 90 ℃, and be 4 minutes heat time heating time;
8. at last skewer is carried out quick-frozen, temperature is reduced to-3 ℃, sterilization, vacuum-packed back finished product.
Claims (4)
1. the preparation method of a cumin chicken skewer is characterized in that: through following steps
1) to choose Fresh Grade Breast, chicken leg meat and cock skin be raw material in the preparation of meat stuffing, with meat grinder it blended, and adds salt and phosphate then, mixes;
2) after the preparation caramel of meat stuffing is dissolved in 20-50 ℃ hot water, pour glucose into, the monosodium glutamate dissolving mixes, with after bread flour and farina mix, mix in the adding meat stuffing;
3) the preparation cumin of blend flavouring is fished for dried up 5cm with interior cumin after it soaks fully in screening is fallen back, this cumin through little fire thoroughly fry do after, grind to form graininess and black pepper, chilli powder mixes;
4) moulding adds template with raw meat and makes the flat cuboid, and the mode of protruding with an end is inserted the bamboo let of 12cm, makes bamboo let have 2.5-3cm to expose;
5) spill spice and evenly cover blend flavouring at the single face of skewer;
6) barbecue single face that skewer is covered with flavoring is placed on that to be heated to color on 90-120 ℃ the iron plate yellowish, and it is yellowish that the upset another side is heated to color, and be 2-5 minute heat time heating time;
7) steam skewer sent in the steamer and heat, 90-120 ℃ of control heating-up temperature, central temperature 80-100 ℃, heat time heating time 3-5min;
8) freezing, that skewer is put into refrigerator is freezing for packing, central temperature reduces to-5-0 ℃, sterilization, vacuum packaging are finished product.
2. the preparation method of a kind of cumin chicken skewer according to claim 1 is characterized in that: the percentage by weight of blend flavouring described in the manufacturing process and meat stuffing is 1: 99-2: 98.
3. the preparation method of a kind of cumin chicken skewer according to claim 1 is characterized in that: the percentage by weight of each component of meat stuffing described in the manufacturing process is respectively: Fresh Grade Breast 23%-30%, chicken leg meat 23%-30%, cock skin 26%-35%, salt 0.5%-1.2%, phosphate 0.1%-0.2%, glucose 0.8%-1.5%, monosodium glutamate 0.2%-0.4%, caramel 0.1%-0.2%, hot water 0.2%-0.4%, bread flour 4%-7%, farina 1%-4%.
4. the preparation method of a kind of cumin chicken skewer according to claim 1 is characterized in that: the percentage by weight of each component of flavoring described in the manufacturing process is respectively: cumin 50%-70%, black pepper 3%-17%, chilli powder 25%-40%.
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| CN200910016477A CN101756267A (en) | 2009-07-03 | 2009-07-03 | Preparation method of cumin chicken skewer |
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| CN200910016477A CN101756267A (en) | 2009-07-03 | 2009-07-03 | Preparation method of cumin chicken skewer |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082325A (en) * | 2013-02-22 | 2013-05-08 | 山东凤祥股份有限公司 | Chicken cutlet with fresh vegetables and production method of chicken cutlet |
| CN103082327A (en) * | 2013-02-22 | 2013-05-08 | 山东凤祥股份有限公司 | Chicken steak and preparation method thereof |
| CN103300392A (en) * | 2013-05-16 | 2013-09-18 | 安徽夏星食品有限公司 | Beautifying pineapple chicken string and preparation method thereof |
| CN104305295A (en) * | 2014-10-11 | 2015-01-28 | 五河县鑫旺清真食品有限公司 | Winter bamboo shoot flavored chicken strings for relieving dyspepsia and preparation method thereof |
| CN104366547A (en) * | 2014-11-22 | 2015-02-25 | 全椒县福润禽业有限公司 | Fish-flavored lotus seed chicken shashlik and preparation method thereof |
| CN104621609A (en) * | 2013-11-11 | 2015-05-20 | 于海泉 | Supreme pork kebab and preparation method thereof |
| CN105105185A (en) * | 2015-08-21 | 2015-12-02 | 芜湖市禾森食品有限公司 | Making method of chicken fillet strings |
-
2009
- 2009-07-03 CN CN200910016477A patent/CN101756267A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082325A (en) * | 2013-02-22 | 2013-05-08 | 山东凤祥股份有限公司 | Chicken cutlet with fresh vegetables and production method of chicken cutlet |
| CN103082327A (en) * | 2013-02-22 | 2013-05-08 | 山东凤祥股份有限公司 | Chicken steak and preparation method thereof |
| CN103300392A (en) * | 2013-05-16 | 2013-09-18 | 安徽夏星食品有限公司 | Beautifying pineapple chicken string and preparation method thereof |
| CN104621609A (en) * | 2013-11-11 | 2015-05-20 | 于海泉 | Supreme pork kebab and preparation method thereof |
| CN104305295A (en) * | 2014-10-11 | 2015-01-28 | 五河县鑫旺清真食品有限公司 | Winter bamboo shoot flavored chicken strings for relieving dyspepsia and preparation method thereof |
| CN104366547A (en) * | 2014-11-22 | 2015-02-25 | 全椒县福润禽业有限公司 | Fish-flavored lotus seed chicken shashlik and preparation method thereof |
| CN105105185A (en) * | 2015-08-21 | 2015-12-02 | 芜湖市禾森食品有限公司 | Making method of chicken fillet strings |
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Open date: 20100630 |