CN102415574A - Preserving material for fried chicken - Google Patents
Preserving material for fried chicken Download PDFInfo
- Publication number
- CN102415574A CN102415574A CN2011103178125A CN201110317812A CN102415574A CN 102415574 A CN102415574 A CN 102415574A CN 2011103178125 A CN2011103178125 A CN 2011103178125A CN 201110317812 A CN201110317812 A CN 201110317812A CN 102415574 A CN102415574 A CN 102415574A
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- China
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- parts
- powder
- fried chicken
- preserving material
- chicken
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Abstract
The invention relates to a preserving material for fried chicken. The preserving material is prepared from the following raw materials, by weight, 50-80 parts of salt, 8-12 parts of monosodium glutamate, 8-12 parts of white sugar, 2-4 parts of paprika, 1-3 parts of five spice powder, 0.5-1 part of scallion powder, 0.5-1 part of garlic powder, and 4-6 parts of maltodextrin. The preserving material of the invention has the advantages of simple formula and easily available raw material. Fried chicken which is preserved by the preserving material has the advantages of fine mouthfeel, freshness, tenderness and juiciness, golden and bright appearance, fine and uniform surface, high yield, and suitableness of the industrialization production.
Description
Technical field:
The invention belongs to a kind of flavoring, particularly a kind of fried chicken preserved materials.
Background technology:
Chicken is one of poultry of being familiar with of people, and China is among the people, and to eat the method for chicken a lot, for example stew chicken, yellow braised chicken, braised chicken, smoked chicken etc. in clear soup.In recent years, popular in the world fried chicken type fast food more and more receives people's welcome.Yet people will have authentic fried chicken, can only arrive brand shops such as " KFCs " and buy, and have increased people's financial burden.When people make fried chicken at home, be whole chicken wings, chicken leg or chicken nugget to be stained with after through simple pickling spices again wrap up in behind the starch friedly excessively, mouthfeel is poor, also is not suitable for suitability for industrialized production.
Summary of the invention:
The object of the invention just is to provide a kind of fried chicken preserved materials, and is all good through fried back delicate mouthfeel, profile and color and luster through the chicken that this preserved materials was pickled.
As above design; Technical scheme of the present invention is: a kind of fried chicken preserved materials is characterized in that: processed according to following weight proportion by following raw materials according: salt 50-80 part, monosodium glutamate 8-12 part, white sugar 8-12 part, chilli powder 2-4 part, five-spice powder 1-3 part, green onion powder 0.5-1 part, garlic powder 0.5-1 part, maltodextrin 4-6 part.
The optimum weight proportioning of above-mentioned various raw materials is: 70 parts of salt, 10 parts of monosodium glutamates, 10 parts of white sugar, 3 parts of chilli powders, 1 part of five-spice powder, 0.5 part in green onion powder, 0.5 part in garlic powder, 5 parts of maltodextrins.
The present invention fills a prescription simply, raw material is easy to get.The chicken of pickling through this preserved materials through fried back delicate mouthfeel, fresh and tender succulence, profile golden yellow vivid, the surface is evenly fine and smooth, the yield rate of product is high, is fit to suitability for industrialized production.
The specific embodiment:
Embodiment 1: a kind of fried chicken preserved materials is mixed and made into by salt 50Kg, monosodium glutamate 8Kg, soft white sugar 8Kg, chilli powder 2Kg, five-spice powder 1Kg, green onion powder 0.5Kg, garlic powder 0.5Kg, maltodextrin 4Kg.
Embodiment 2: a kind of fried chicken preserved materials is mixed and made into by salt 80Kg, monosodium glutamate 12Kg, soft white sugar 12Kg, chilli powder 4Kg, five-spice powder 3Kg, green onion powder 1Kg, garlic powder 1Kg, maltodextrin 6Kg.
Embodiment 3: a kind of fried chicken preserved materials is mixed and made into by salt: 70Kg, monosodium glutamate 10Kg, soft white sugar 10Kg, chilli powder 3Kg, five-spice powder 1Kg, green onion powder 0.5Kg, garlic powder 0.5Kg, maltodextrin 5Kg.
Claims (2)
1. a fried chicken preserved materials is characterized in that: processed according to following weight proportion by following raw materials according: salt 50-80 part, monosodium glutamate 8-12 part, white sugar 8-12 part, chilli powder 2-4 part, five-spice powder 1-3 part, green onion powder 0.5-1 part, garlic powder 0.5-1 part, maltodextrin 4-6 part.
2. a kind of fried chicken preserved materials according to claim 1 is characterized in that: the optimum weight proportioning of above-mentioned various raw materials is: 70 parts of salt, 10 parts of monosodium glutamates, 10 parts of white sugar, 3 parts of chilli powders, 1 part of five-spice powder, 0.5 part in green onion powder, 0.5 part in garlic powder, 5 parts of maltodextrins.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103178125A CN102415574A (en) | 2011-10-19 | 2011-10-19 | Preserving material for fried chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103178125A CN102415574A (en) | 2011-10-19 | 2011-10-19 | Preserving material for fried chicken |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102415574A true CN102415574A (en) | 2012-04-18 |
Family
ID=45940415
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103178125A Pending CN102415574A (en) | 2011-10-19 | 2011-10-19 | Preserving material for fried chicken |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102415574A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995604A (en) * | 2016-05-27 | 2016-10-12 | 张维秀 | Fried chicken marinade and fried chicken marinating process |
-
2011
- 2011-10-19 CN CN2011103178125A patent/CN102415574A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995604A (en) * | 2016-05-27 | 2016-10-12 | 张维秀 | Fried chicken marinade and fried chicken marinating process |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120418 |