CN103082325A - Chicken cutlet with fresh vegetables and production method of chicken cutlet - Google Patents
Chicken cutlet with fresh vegetables and production method of chicken cutlet Download PDFInfo
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- CN103082325A CN103082325A CN2013100574497A CN201310057449A CN103082325A CN 103082325 A CN103082325 A CN 103082325A CN 2013100574497 A CN2013100574497 A CN 2013100574497A CN 201310057449 A CN201310057449 A CN 201310057449A CN 103082325 A CN103082325 A CN 103082325A
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Abstract
The invention provides a chicken cutlet with fresh vegetables and a production method of the chicken cutlet. The chicken cutlet with the fresh vegetables comprises the following steps of: a) processing chicken stuffing by using chicken breast and chicken legs, and mixing the chicken stuffing with the vegetables, so as to obtain a mixed stuffing; b) mixing the mixed stuffing with an ingredient solution, and standing and salting, wherein material liquid comprises salt, sugar, chili powder, ginger powder, essence and water; c) forming and processing the salted stuffing to obtain the chicken cutlet and then steaming; and d) quickly freezing the steamed chicken cutlet. The chicken cutlet with the fresh vegetables provided by the invention is obtained by salting the stuffing prepared by mixing the chicken breast, the chicken legs and the vegetables after mixing and standing, has sufficient taste and delicious taste, and is applicable to consumers for eating. According to the chicken cutlet with the fresh vegetables provided by the invention, the salted stuffing is steamed after being processed to be the chicken cutlet; the steaming process not only can keep water in the chicken cutlet so that the chicken cutlet has the advantages of full appearance, freshness and delicious taste, but also is not oily; and the health of eaters is not influenced even if the chicken cutlet is eaten for long time.
Description
Technical field
The present invention relates to food technology field, relate in particular to a kind of bright vegetables chicken row and preparation method thereof.
Background technology
Chicken is Fresh ﹠ Tender in Texture, and flavour is delicious, is fit to multiple cooking method, and is being rich in nutrition, and therefore the effect that has nourishing to take care of health is subject to liking of people.Chicken steak is the chicken meat product that is made into by chicken, and is very popular.
prior art discloses the preparation method of multiple chicken steak, be that 201210007045.2 Chinese patent discloses a kind of chicken row with pattern and/or word and preparation method thereof as application number, at first with the large chest of chicken, show condition and cock skin rub, add the batching tumbling, standing pickling, then be processed into chicken row, again in chicken row surface hanging successively, wrap up in and use after chaff die to stamp pattern and/or word on chicken row surface, can obtain showing the chicken row who is printed on pattern and/or word after freezing, although the chicken that the method obtains row is printed on pattern and/or word, vividly, image, but its batching that adopts comprises cornstarch, salt, monosodium glutamate, white sugar, pepper powder, composite phosphate, chicken essence cream, onion and ginger etc., it is the general batching of fried food, taste is single, mouthfeel is dull, and the chicken row that the method obtains needs through fried ability edible, comparatively greasy when edible, and the long-term edible eater's health that is unfavorable for.
Summary of the invention
In view of this, technical problem to be solved by this invention is to provide a kind of bright vegetables chicken row and preparation method thereof, and the bright vegetables chicken for preparing by method provided by the invention enters abundant, delicious in taste, the non-greasy of flavor.
The invention provides a kind of bright vegetables chicken row, made obtaining by following raw material:
The Fresh Grade Breast of 10 ~ 50 weight portions;
The chicken leg meat of 40 ~ 90 weight portions;
0.5 the salt of ~ 2.5 weight portions;
0.5 the sugar of ~ 2 weight portions;
The vegetables of 5 ~ 20 weight portions;
0.1 the chilli powder of ~ 1.5 weight portions;
0.05 the ginger powder of ~ 0.5 weight portion;
0.1 the essence of ~ 0.4 weight portion.
Preferably, described sugar is white granulated sugar.
The present invention also provides the described bright vegetables chicken row's of a kind of technique scheme preparation method, comprises the following steps:
A) Fresh Grade Breast and chicken leg meat are processed into chicken meat stuffing, chicken meat stuffing is mixed with vegetables, obtain mixing filling;
B) described mixing filling is mixed with ingredients solution, standing pickling, described feed liquid comprises salt, sugar, chilli powder, ginger powder, essence and water;
C) the fillings processing and forming that obtains after pickling steams after becoming chicken row;
D) the chicken row quick-frozen that obtains after steaming.
Preferably, the described temperature that steams is 75 ℃ ~ 98 ℃, steams the central temperature of arranging to chicken and reaches more than 75 ℃.
Preferably, the described temperature that steams is 80 ℃ ~ 95 ℃, steams the central temperature of arranging to chicken and reaches more than 80 ℃.
Preferably, described standing temperature of pickling is 0 ℃ ~ 4 ℃, and the described standing time of pickling is 3h ~ 12h.
Preferably, described step a) is specially:
A1) Fresh Grade Breast and chicken leg meat are cut mixed evenly, obtain chicken meat stuffing;
A2) chicken meat stuffing is mixed with vegetables, obtain mixing filling.
Preferably, described step a) is specially:
A1) Fresh Grade Breast and chicken leg meat are rubbed, stir, obtain chicken meat stuffing;
A2) chicken meat stuffing is mixed with vegetables, obtain mixing filling.
Preferably, described Fresh Grade Breast is pigeon breast piece meat or pigeon breast meat mincing; Described chicken leg meat is chicken leg piece meat or chicken leg meat mincing.
Compared with prior art, at first the present invention is processed into chicken meat stuffing with Fresh Grade Breast and chicken leg meat, then is mixed to get with vegetables and mixes filling; Then will mix filling and mix with ingredients solution and pickle, steam after being reprocessed into chicken row, can obtain bright vegetables chicken row chicken row after quick-frozen.The batching that the present invention adopts comprises the salt of 0.5 ~ 2.5 weight portion, the sugar of 0.5 ~ 2 weight portion, the chilli powder of 0.1 ~ 1.5 weight portion, the ginger powder of 0.05 ~ 0.5 weight portion and the essence of 0.1 ~ 0.4 weight portion, the fillings of mixing with vegetables by the chicken leg meat of the Fresh Grade Breast of 10 ~ 50 weight portions, 40 ~ 90 weight portions and 5 ~ 20 weight portions is mixed standing pickling, not only tasty abundant, and delicious in taste, be fit to the consumer edible.Fillings after the present invention will pickle steams after being processed into chicken row, the process of steaming not only can be possessed the moisture in chicken row, make the chicken steak outward appearance full, fresh and tender good to eat, delicious in taste, and can not make the chicken oil extraction greasy, long-term edible eater's the health that also can not affect.In addition, chicken row is steamed taste and the nutrition that can keep vegetables, make bright vegetables chicken row be more suitable for eating.
The specific embodiment
The invention provides a kind of bright vegetables chicken row, made obtaining by following raw material:
The Fresh Grade Breast of 10 ~ 50 weight portions;
The chicken leg meat of 40 ~ 90 weight portions;
0.5 the salt of ~ 2.5 weight portions;
0.5 the sugar of ~ 2 weight portions;
The vegetables of 5 ~ 20 weight portions;
0.1 the chilli powder of ~ 1.5 weight portions;
0.05 the ginger powder of ~ 0.5 weight portion;
0.1 the essence of ~ 0.4 weight portion.
The present invention is take the vegetables of the chicken leg meat of the Fresh Grade Breast of 10 ~ 50 weight portions, 40 ~ 90 weight portions and 5 ~ 20 weight portions as major ingredient, make bright vegetables chicken row take the salt of 0.5 ~ 2.5 weight portion, the sugar of 0.5 ~ 2 weight portion, the chilli powder of 0.1 ~ 1.5 weight portion, the ginger powder of 0.05 ~ 0.5 weight portion and the essence of 0.1 ~ 0.4 weight portion as batching, obtain bright vegetables chicken and enter abundant, delicious in taste, the non-greasy of flavor.In the present invention, described bright vegetables chicken row can be called again bright vegetables chicken steak.
The present invention also provides the described bright vegetables chicken row's of a kind of technique scheme preparation method, comprises the following steps:
A) Fresh Grade Breast and chicken leg meat are processed into chicken meat stuffing, chicken meat stuffing is mixed with vegetables, obtain mixing filling;
B) described mixing filling is mixed with ingredients solution, standing pickling, described feed liquid comprises salt, sugar, chilli powder, ginger powder, essence and water;
C) the fillings processing and forming that obtains after pickling steams after becoming chicken row;
D) the chicken row quick-frozen that obtains after steaming.
The present invention makes bright vegetables chicken row take chicken leg meat and Fresh Grade Breast as raw material, and described chicken leg meat can be chicken leg piece meat, also can be the chicken leg meat mincing, is preferably the chicken leg meat mincing; Described Fresh Grade Breast can be pigeon breast piece meat, also can be the pigeon breast meat mincing, is preferably the pigeon breast meat mincing.The present invention does not have particular restriction to described chicken leg meat and Fresh Grade Breast, can be quick-frozen chicken leg meat or quick-frozen Fresh Grade Breast, can be fresh chicken leg meat or fresh grade breast yet.
Before Fresh Grade Breast and chicken leg meat are processed into chicken meat stuffing, preferably described Fresh Grade Breast and chicken leg meat are carried out pretreatment well known to those skilled in the art, as removing the peel, clean, drain etc.The present invention preferably adopts peeling Fresh Grade Breast and peeling chicken leg meat.
In the present invention, the mass ratio of described Fresh Grade Breast and chicken leg meat is preferably 10 ~ 50:40 ~ 90, more preferably 20 ~ 45:50 ~ 85.
The present invention can adopt the method that those skilled in the art personnel know that Fresh Grade Breast and chicken leg meat are processed into chicken meat stuffing, can obtain chicken meat stuffing as Fresh Grade Breast and chicken leg meat are cut to mix evenly; Perhaps Fresh Grade Breast and chicken leg meat are rubbed, obtain chicken meat stuffing after stirring.The present invention there is no particular restriction to described process and the mode that is processed into chicken meat stuffing, and those skilled in the art can select according to required taste, as wants to make the product that obtains delicate mouthfeel, Fresh Grade Breast and chicken leg meat is cut and is mixed evenly; Want to make the product that obtains containing the meat particle, Fresh Grade Breast and chicken leg meat can be rubbed.The present invention there is no particular restriction to the processing sequence of described Fresh Grade Breast and chicken leg meat, can be with its hybrid process, and namely simultaneously Fresh Grade Breast and chicken leg meat are sent in meat grinder or other equipment and processed; Fully mix after also can being processed into respectively meat stuffing.
After obtaining chicken meat stuffing, described chicken meat stuffing is mixed with vegetables, obtain mixing filling.The present invention there is no particular restriction to described vegetables, can be for all kinds of vegetables well known to those skilled in the art, as potato, carrot, onion, Chinese cabbage, romaine lettuce etc.The present invention preferably is processed into filling or fourth with described vegetables, and obtains mixing filling after chicken meat stuffing fully mixes.The mass ratio of described vegetables and Fresh Grade Breast, chicken leg meat is preferably 5 ~ 20:10 ~ 50:40 ~ 90, more preferably: 10 ~ 15:20 ~ 45:50 ~ 85
The present invention preferably mixes chicken meat stuffing, vegetables and other auxiliary materials, and described other auxiliary materials can be one or more in Chinese medicine, mushroom or other meat, and purpose is to obtain the product of different taste, difference in functionality.
After obtaining mixing filling, will mix filling and ingredients solution mixes, carry out standing pickling, make that to mix filling fully tasty.In the present invention, described ingredients solution comprises:
0.5 the salt of ~ 2.5 weight portions;
0.5 the sugar of ~ 2 weight portions;
0.1 the chilli powder of ~ 1.5 weight portions;
0.05 the ginger powder of ~ 0.5 weight portion;
0.1 the essence of ~ 0.4 weight portion;
And water.
In described ingredients solution, the content of described water is preferably 5 ~ 30 weight portions, more preferably 8 ~ 25 weight portions.
In described ingredients solution, described salt is salt, and its content is preferably 0.8 ~ 2 weight portion;
In described ingredients solution, described sugar is preferably white granulated sugar, and its content is preferably 0.8 ~ 1.5 weight portion;
In described ingredients solution, the content of described chilli powder is preferably 0.5 ~ 1 weight portion;
In described ingredients solution, the content of described ginger powder is preferably 0.15 ~ 0.45 weight portion;
In described ingredients solution, the content of described essence is preferably 0.2 ~ 0.3 weight portion.
To mix filling and ingredients solution and mix rear standing pickling, described standing temperature of pickling is preferably 0 ℃ ~ 4 ℃, more preferably 1 ℃ ~ 2 ℃; The described standing time of pickling is preferably 3h ~ 12h, more preferably 5h ~ 10h.
After standing pickling, the fillings that obtains is become to have the chicken row of solid shape according to method machine-shaping well known to those skilled in the art, then steam.The present invention preferably steams in steam box, and the described temperature that steams is preferably 75 ℃ ~ 98 ℃, and more preferably 80 ℃ ~ 95 ℃, preferably steam to chicken row central temperature and reach more than 75 ℃, more preferably steam to chicken row central temperature and reach more than 80 ℃.
Steam complete after, the chicken that obtains row is carried out quick-frozen according to method well known to those skilled in the art, can obtain the bright vegetables chicken row of tasty abundant, delicious in taste, non-greasy.
After obtaining bright vegetables chicken row, it is directly thawed is edible, also can be again through fried, steam, edible after the conventional method culinary art such as barbecue.
At first the present invention is processed into chicken meat stuffing with Fresh Grade Breast and chicken leg meat, then is mixed to get with vegetables and mixes filling; Then will mix filling and mix with ingredients solution and pickle, steam after being reprocessed into chicken row, can obtain bright vegetables chicken row chicken row after quick-frozen.The batching that the present invention adopts comprises the salt of 0.5 ~ 2.5 weight portion, the sugar of 0.5 ~ 2 weight portion, the chilli powder of 0.1 ~ 1.5 weight portion, the ginger powder of 0.05 ~ 0.5 weight portion and the essence of 0.1 ~ 0.4 weight portion, the fillings of mixing with vegetables by the chicken leg meat of the Fresh Grade Breast of 10 ~ 50 weight portions, 40 ~ 90 weight portions and 5 ~ 20 weight portions is mixed standing pickling, not only tasty abundant, and delicious in taste, be fit to the consumer edible.Fillings after the present invention will pickle steams after being processed into chicken row, the process of steaming not only can be possessed the moisture in chicken row, make the chicken steak outward appearance full, fresh and tender good to eat, delicious in taste, and can not make the chicken oil extraction greasy, long-term edible eater's the health that also can not affect.In addition, chicken row is steamed taste and the nutrition that can keep vegetables, make bright vegetables chicken row be more suitable for eating.
In order further to understand the present invention, below in conjunction with embodiment, bright vegetables chicken row provided by the invention and preparation method thereof is described in detail.
Embodiment 1
0.05kg salt, 0.05kg white granulated sugar, 0.01kg chilli powder, 0.05kg ginger powder, 0.04kg essence and 0.5kg frozen water are mixed, obtain ingredients solution;
5kg Fresh Grade Breast and 8kg chicken leg meat are rubbed, and stirring obtains chicken meat stuffing; Chicken meat stuffing is mixed with 1kg small pudding, 0.5kg diced carrot and 0.2kg onion fourth, obtain mixing filling; Described mixing filling and described ingredients solution are mixed the standing 12h of pickling under 0 ℃ afterwards; Steam in steam box after fillings after pickling is processed into chicken row, steam under 80 ℃ to the chicken steak central temperature and reach 80 ℃, obtain bright vegetables chicken row after quick-frozen.
Described quick-frozen chicken row is observed, and its outward appearance is full, not shrivelled, lovely luster.
Embodiment 2
0.15kg salt, 0.15kg white granulated sugar, 0.1kg chilli powder, 0.005kg ginger powder, 0.03kg essence and 0.5kg frozen water are mixed, obtain ingredients solution;
4kg Fresh Grade Breast and 9kg chicken leg meat are rubbed, and stirring obtains chicken meat stuffing; Chicken meat stuffing is mixed with 0.8kg small pudding, 0.3kg diced carrot and 0.2kg onion fourth, obtain mixing filling; Described mixing filling and described ingredients solution are mixed the standing 10h of pickling under 1 ℃ afterwards; Steam in steam box after fillings after pickling is processed into chicken row, steam under 85 ℃ to the chicken steak central temperature and reach 80 ℃, obtain bright vegetables chicken row after quick-frozen.
Described quick-frozen chicken row is observed, and its outward appearance is full, not shrivelled, lovely luster.
Embodiment 3
0.2kg salt, 0.2kg white granulated sugar, 0.08kg chilli powder, 0.04kg ginger powder, 0.03kg essence and 0.5kg frozen water are mixed, obtain ingredients solution;
4kg Fresh Grade Breast and 8kg chicken leg meat are rubbed, and stirring obtains chicken meat stuffing; Chicken meat stuffing is mixed with 1kg small pudding, 0.3kg diced carrot and 0.2kg onion fourth, obtain mixing filling; Described mixing filling and described ingredients solution are mixed the standing 12h of pickling under 2 ℃ afterwards; Steam in steam box after fillings after pickling is processed into chicken row, steam under 90 ℃ to the chicken steak central temperature and reach 75 ℃, obtain bright vegetables chicken row after quick-frozen.
Described quick-frozen chicken row is observed, and its outward appearance is full, not shrivelled, lovely luster.
Embodiment 4
0.05kg salt, 0.15kg white granulated sugar, 0.01kg chilli powder, 0.008kg ginger powder, 0.04kg essence and 0.5kg frozen water are mixed, obtain ingredients solution;
4kg Fresh Grade Breast and 8kg chicken leg meat are rubbed, and stirring obtains chicken meat stuffing; Chicken meat stuffing is mixed with 0.8kg small pudding, 0.3kg diced carrot and 0.1kg onion fourth, obtain mixing filling; Described mixing filling and described ingredients solution are mixed the standing 10h of pickling under 1 ℃ afterwards; Steam in steam box after fillings after pickling is processed into chicken row, steam under 98 ℃ to the chicken steak central temperature and reach 80 ℃, obtain bright vegetables chicken row after quick-frozen.
Described quick-frozen chicken row is observed, and its outward appearance is full, not shrivelled, lovely luster.
Embodiment 5
0.15kg salt, 0.05kg white granulated sugar, 0.08kg chilli powder, 0.009kg ginger powder, 0.03kg essence and 0.5kg frozen water are mixed, obtain ingredients solution;
5kg Fresh Grade Breast and 5kg chicken leg meat are rubbed, and stirring obtains chicken meat stuffing; Chicken meat stuffing is mixed with 0.8kg small pudding, 0.3kg diced carrot and 0.2kg onion fourth, obtain mixing filling; Described mixing filling and described ingredients solution are mixed the standing 5h of pickling under 1 ℃ afterwards; Steam in steam box after fillings after pickling is processed into chicken row, steam under 75 ℃ to the chicken steak central temperature and reach 75 ℃, obtain bright vegetables chicken row after quick-frozen.
Described quick-frozen chicken row is observed, and its outward appearance is full, not shrivelled, lovely luster.
Comparative example 1
The large chest of 300g broiler chicken, 20 show conditions and 30g cock skin are rubbed with meat grinder, obtain meat stuffing; Described meat stuffing is mixed with 20g cornstarch, 6g salt, 4.5g monosodium glutamate, 1g white sugar, 0.5g white pepper powder, 1.2g composite phosphate, 1.5g chicken essence cream, 25g onion, 11g ginger, 27g small pudding, 14g diced carrot, 5g onion fourth and 41g frozen water, tumbling 30min under 0 ℃ ~ 4 ℃ conditions in tumbler, then the standing 7h that pickles, be reprocessed into circular chicken steak, with described circular chicken steak after freezing 20min under-15 ℃～-18 ℃ in surperficial hanging, wrap up in chaff, obtain chicken steak after last quick-frozen.
Embodiment 6
The bright vegetables chicken row of the quick-frozen that respectively embodiment 1 ~ 5 and comparative example 1 is obtained carries out fried, obtains edible bright vegetables chicken row.
Respectively in Xi'an, Zhengzhou, Shenyang, Jinan and each random investigation 100 people of city, 5, Kweiyang, to the fried bright vegetables chicken row's that obtained by embodiment 1 ~ 5 and comparative example 1 mouthfeel, meat, taste with chew the strength evaluation of marking: enjoying a lot is 5 minutes, like is 4 minutes, be generally 3 minutes, not liking is 2 minutes, and very not liking is 1 minute; Add up the result of each index acquisition more than 4 minutes, result is referring to table 1, table 2, table 3, table 4 and table 5, the whole finding that the bright vegetables chicken that table 1 provides for the embodiment of the present invention 6 is arranged, the regional finding of the mouthfeel that the bright vegetables chicken that table 2 provides for the embodiment of the present invention 6 is arranged, the regional finding of the meat that the bright vegetables chicken that table 3 provides for the embodiment of the present invention 6 is arranged, the regional finding of the taste that the bright vegetables chicken that table 4 provides for the embodiment of the present invention 6 is arranged, the regional finding of chewing strength that the bright vegetables chicken that table 5 provides for the embodiment of the present invention 6 is arranged.
The bright vegetables chicken row's that table 1 embodiment of the present invention 6 provides whole finding
As shown in Table 1, the fried bright vegetables chicken row's for preparing of the bright vegetables chicken row of the quick-frozen that provides of the embodiment of the present invention 1 ~ 5 mouthfeel, meat, taste and to chew strength more welcome.
The regional finding of the bright vegetables chicken row's that table 2 embodiment of the present invention 6 provides mouthfeel
As shown in Table 2, eastern region, west area, southern areas, northern territory and middle part are all more welcome at home for the fried bright vegetables chicken row's for preparing of the bright vegetables chicken row that provides of the embodiment of the present invention 1 ~ 5 mouthfeel.
The regional finding of the bright vegetables chicken row's that table 3 embodiment of the present invention 6 provides meat
Known by table 3, eastern region, west area, southern areas, northern territory and middle part are all more welcome at home for the fried bright vegetables chicken row's that the bright vegetables chicken row that the embodiment of the present invention 1 ~ 5 provides prepares meat.
The regional finding of the bright vegetables chicken row's that table 4 embodiment of the present invention 6 provides taste
As shown in Table 4, eastern region, west area, southern areas, northern territory and middle part are all more welcome at home for the fried bright vegetables chicken row's for preparing of the bright vegetables chicken row that provides of the embodiment of the present invention 1 ~ 5 taste.
The bright vegetables chicken row's that table 5 embodiment of the present invention 6 provides the regional finding of chewing strength
As shown in Table 5, eastern region, west area, southern areas, northern territory and middle part are all more welcome at home for the fried bright vegetables chicken row's for preparing of the bright vegetables chicken row that provides of the embodiment of the present invention 1 ~ 5 the strength of chewing.
Embodiment 7
The bright vegetables chicken row of the quick-frozen that respectively embodiment 1 ~ 5 and comparative example 1 is obtained carries out heating using microwave, obtains edible bright vegetables chicken row.
Respectively in Xi'an, Zhengzhou, Shenyang, Jinan and each random investigation 100 people of city, 5, Kweiyang, to the bright vegetables chicken row's of the microwave that obtained by embodiment 1 ~ 5 and comparative example, comparative example 2 mouthfeel, meat, taste with chew the strength evaluation of marking: enjoying a lot is 5 minutes, like is 4 minutes, be generally 3 minutes, not liking is 2 minutes, and very not liking is 1 minute; Add up each index and obtain result more than 4 minutes, result is referring to table 6, the bright vegetables chicken row's that table 6 provides for the embodiment of the present invention 7 whole finding.
The bright vegetables chicken row's that table 6 embodiment of the present invention 7 provides whole finding
As shown in Table 6, the bright vegetables chicken row's of microwave for preparing of the bright vegetables chicken row of the quick-frozen that provides of the embodiment of the present invention 1 ~ 5 mouthfeel, meat, taste and to chew strength more welcome.
Embodiment 8
The bright vegetables chicken row of the quick-frozen that respectively embodiment 1 ~ 5 and comparative example 1 is obtained carries out boiling, obtains edible bright vegetables chicken row.
Respectively in Xi'an, Zhengzhou, Shenyang, Jinan and each random investigation 100 people of city, 5, Kweiyang, to the bright vegetables chicken row's of the boiling that obtained by embodiment 1 ~ 5 and comparative example, comparative example 2 mouthfeel, meat, taste with chew the strength evaluation of marking: enjoying a lot is 5 minutes, like is 4 minutes, be generally 3 minutes, not liking is 2 minutes, and very not liking is 1 minute; Add up each index and obtain result more than 4 minutes, result is referring to table 7, the bright vegetables chicken row's that table 7 provides for the embodiment of the present invention 8 whole finding.
The bright vegetables chicken row's that table 7 embodiment of the present invention 8 provides whole finding
As shown in Table 7, the bright vegetables chicken row's of boiling for preparing of the bright vegetables chicken row of the quick-frozen that provides of the embodiment of the present invention 1 ~ 5 mouthfeel, meat, taste and to chew strength more welcome.
The explanation of above embodiment just is used for helping to understand method of the present invention and core concept thereof.Should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention, can also carry out some improvement and modification to the present invention, these improvement and modification also fall in the protection domain of claim of the present invention.
Claims (9)
1. a bright vegetables chicken is arranged, and is made obtaining by following raw material:
The Fresh Grade Breast of 10 ~ 50 weight portions;
The chicken leg meat of 40 ~ 90 weight portions;
0.5 the salt of ~ 2.5 weight portions;
0.5 the sugar of ~ 2 weight portions;
The vegetables of 5 ~ 20 weight portions;
0.1 the chilli powder of ~ 1.5 weight portions;
0.05 the ginger powder of ~ 0.5 weight portion;
0.1 the essence of ~ 0.4 weight portion.
2. bright vegetables chicken row according to claim 1, is characterized in that, described sugar is white granulated sugar.
3. bright vegetables chicken row's claimed in claim 1 preparation method comprises the following steps:
A) Fresh Grade Breast and chicken leg meat are processed into chicken meat stuffing, chicken meat stuffing is mixed with vegetables, obtain mixing filling;
B) described mixing filling is mixed with ingredients solution, standing pickling, described feed liquid comprises salt, sugar, chilli powder, ginger powder, essence and water;
C) the fillings processing and forming that obtains after pickling steams after becoming chicken row;
D) the chicken row quick-frozen that obtains after steaming.
4. preparation method according to claim 3, is characterized in that, the described temperature that steams is 75 ℃ ~ 98 ℃, steams the central temperature of arranging to chicken and reach more than 75 ℃.
5. preparation method according to claim 3, is characterized in that, the described temperature that steams is 80 ℃ ~ 95 ℃, steams the central temperature of arranging to chicken and reach more than 80 ℃.
6. preparation method according to claim 3, is characterized in that, described standing temperature of pickling is 0 ℃ ~ 4 ℃, and the described standing time of pickling is 3h ~ 12h.
7. preparation method according to claim 3, is characterized in that, described step a) is specially:
A1) Fresh Grade Breast and chicken leg meat are cut mixed evenly, obtain chicken meat stuffing;
A2) chicken meat stuffing is mixed with vegetables, obtain mixing filling.
8. preparation method according to claim 3, is characterized in that, described step a) is specially:
A1) Fresh Grade Breast and chicken leg meat are rubbed, stir, obtain chicken meat stuffing;
A2) chicken meat stuffing is mixed with vegetables, obtain mixing filling.
9. according to claim 7 or 8 described preparation methods, is characterized in that, described Fresh Grade Breast is pigeon breast piece meat or pigeon breast meat mincing; Described chicken leg meat is chicken leg piece meat or chicken leg meat mincing.
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| CN104432186A (en) * | 2014-12-01 | 2015-03-25 | 河南永达清真食品有限公司 | Method for preparing sea sedge chicken cutlets |
| CN104432187A (en) * | 2014-12-01 | 2015-03-25 | 河南永达清真食品有限公司 | Production method of black pepper chicken cutlet |
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