CN103222638A - Cara crispy chicken cutlet and preparation method thereof - Google Patents
Cara crispy chicken cutlet and preparation method thereof Download PDFInfo
- Publication number
- CN103222638A CN103222638A CN2013101409410A CN201310140941A CN103222638A CN 103222638 A CN103222638 A CN 103222638A CN 2013101409410 A CN2013101409410 A CN 2013101409410A CN 201310140941 A CN201310140941 A CN 201310140941A CN 103222638 A CN103222638 A CN 103222638A
- Authority
- CN
- China
- Prior art keywords
- crisp
- chicken
- fried
- instant noodles
- chicken row
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention relates to cara crispy chicken cutlet and a preparation method thereof, relates to the field of food processing technology, and is prepared by wrapping crispy powder on pickled chicken cutlet, adding instant noodles, and frying. The cara crispy chicken cutlet has the beneficial effects that the instant noodles and the crispy powder are added in the chicken cutlet, so that nutrition value is increased; the chicken cutlet is pickled by using condiments before being fried, so that the chicken cutlet is tasty; the fried chicken cutlet is crispy on the outside and tender on the inside and has good taste. The instant noodles have the characteristic of crispness, so that the cara crispy chicken cutlet has a crunching sound when being bitten, and funny sense is increased greatly.
Description
Technical field:
The present invention relates to food processing technology field, relate in particular to a kind of OK a karaoke club fried crisp chicken row and preparation method thereof.
Background technology:
Traditional chicken row adopts on chicken row to superscribe tenderizer, rolls on crumbs again on chicken row, and is fried at last.Chicken that conventional method is made row, nutritive value is not high, mouthfeel caye, fiber is thick, it is often edible to be not suitable for people.And it is soft to taste, and what interest not enough delicious and crisp does not have.
Summary of the invention:
The object of the invention is to provide a kind of nutritious delicious again OK a karaoke club fried crisp chicken row.
For realizing the object of the invention, technical scheme realizes in the following way:
A kind of OK a karaoke club fried crisp chicken row, its raw material is instant noodles, chicken row, crisp starch, the weight proportion of its raw material is: instant noodles 15-30 part, crisp starch 15-30 part, chicken row 150-250 part.
The optimum weight proportioning of its raw material is: 15 parts of instant noodles, 20 parts of crisp starches, 200 parts of chicken rows.
The concrete making step of method for preparing a kind of OK a karaoke club fried crisp chicken row is as follows:
A, take by weighing each raw material by umber;
B, chicken is drained in the container, add seasoning matter in container chicken row is pickled, the weight proportion of seasoning matter is: five-spice powder 3-8 part, soy sauce 5-25 part, Radix Glycyrrhizae 1-5 part, sugared 3-8 part;
C, crisp starch mixed by 1:1 with water and the back that stirs forms the crisp deep-frying slurry;
The chicken row that d, Will pickle cuts and shakeouts, and wraps to wrap one deck instant noodles again after one deck crisp deep-frying is starched;
E, the chicken that will wrap up in crisp deep-frying slurry and instant noodles drain into explode in oil cauldron system, and the oil content of fried system is at 170 ℃-190 ℃, and exploding the time of making is 4-6 minute.
The optimum weight proportioning of described seasoning matter is 5 parts of five-spice powders, 10 parts in soy sauce, 3 parts in Radix Glycyrrhizae, 5 parts of sugar.
The described Best Times of pickling is 24 hours.
The optimum oil temperature in described fried when system is 180 ℃, and the Best Times of fried system is 5 minutes.
Described chicken row is chicken breast meat.
Described instant noodles are instant noodles, noodles, the bean vermicelli of arbitrary form.
In the seasoning matter, five-spice powder has compiled the advantage of various raw materials, fragrant odour, and the property of the hot temperature of tool has in the invigorating the spleen temperature, effect such as anti-inflammatory diuresis, and the raising Abwehrkraft des Koepers is had certain help.
Radix Glycyrrhizae is a kind of help Chinese herbal medicine.Gas is little, and it is sweet and special to distinguish the flavor of.Function cures mainly clearing heat and detoxicating, expelling phlegm and arresting coughing, gastral cavity abdomen etc.Can regulate the high characteristics of fried food greasy feeling and heat.
The invention has the beneficial effects as follows: add instant noodles Ji Su Pulp powder has increased nutritive value in chicken row, adopted seasoning matter that chicken row is pickled before fried system, chicken enters flavor, fried system back crisp outside tender inside, and mouthfeel is good.Instant noodles have the crisp characteristic of card, so bite away all can have noise made in coughing or vomiting to creak sound that noise made in coughing or vomiting creaks, have increased the entertaining sense greatly.
The specific embodiment:
For the present invention is described in detail, be described further below in conjunction with specific embodiment,
Embodiment 1
A, take by weighing each raw material, instant noodles 15g, crisp starch 20g, chicken row 200g by umber;
B, chicken is drained in the container, add seasoning matter in container chicken row is pickled, the weight proportion of seasoning matter is: five-spice powder 3g, soy sauce 5g, Radix Glycyrrhizae 1g, sugared 3g, and the time of pickling is 24 hours;
C, crisp starch mixed by 1:1 with water and the back that stirs forms the crisp deep-frying slurry;
The chicken row that d, Will pickle cuts and shakeouts, and wraps to wrap one deck instant noodles again after one deck crisp deep-frying is starched;
E, the chicken that will wrap up in crisp deep-frying slurry and instant noodles drain into explode in oil cauldron system, and the oil content of fried system is at 170 ℃, and exploding the time of making is 4 minutes.
Embodiment 2
A, take by weighing each raw material, instant noodles 15g, crisp starch 20g, chicken row 200g by umber;
B, chicken is drained in the container, add seasoning matter in container chicken row is pickled, the weight proportion of seasoning matter is: five-spice powder 5g, soy sauce 10g, Radix Glycyrrhizae 3g, sugared 5g, and the time of pickling is 24 hours;
C, crisp starch mixed by 1:1 with water and the back that stirs forms the crisp deep-frying slurry;
The chicken row that d, Will pickle cuts and shakeouts, and wraps to wrap one deck instant noodles again after one deck crisp deep-frying is starched;
E, the chicken that will wrap up in crisp deep-frying slurry and instant noodles drain into explode in oil cauldron system, and the oil content of fried system is at 180 ℃, and exploding the time of making is 6 minutes.
Embodiment 3
A, take by weighing each raw material, instant noodles 15g, crisp starch 20g, chicken row 200g by umber;
B, chicken is drained in the container, add seasoning matter in container chicken row is pickled, the weight proportion of seasoning matter is: five-spice powder 8g, soy sauce 25g, Radix Glycyrrhizae 5g, sugared 8g, and the time of pickling is 24 hours;
C, crisp starch mixed by 1:1 with water and the back that stirs forms the crisp deep-frying slurry; The chicken row that d, Will pickle cuts and shakeouts, and wraps to wrap one deck instant noodles again after one deck crisp deep-frying is starched; E, the chicken that will wrap up in crisp deep-frying slurry and instant noodles drain into explode in oil cauldron system, and the oil content of fried system is at 190 ℃, and exploding the time of making is 5 minutes.
Following table 1 has provided embodiment 1-3 and traditional oils Deep-fried chicken joints color, smell and taste and entertaining sense comparing result.
Table 1
By above contrast as can be seen, a kind of OK a karaoke club fried crisp chicken row that made of the present invention comes out, chicken enters flavor, fried system back crisp outside tender inside, mouthfeel is good.Instant noodles have the crisp characteristic of card, so bite away all can have noise made in coughing or vomiting to creak sound that noise made in coughing or vomiting creaks, have increased the entertaining sense greatly.
More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in the foregoing description and the specification only is preference of the present invention; be not used for limiting the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (8)
1. an OK a karaoke club fried crisp chicken is arranged, and its raw material is instant noodles, chicken row, crisp starch, and the weight proportion of its raw material is: instant noodles 15-30 part, crisp starch 15-30 part, chicken row 150-250 part.
2. a kind of OK a karaoke club fried crisp chicken row according to claim 1, it is characterized in that: the optimum weight proportioning of its raw material is: 15 parts of instant noodles, 20 parts of crisp starches, 200 parts of chicken rows.
3. prepare the described a kind of OK a karaoke club fried crisp chicken row's of claim 1 method, it is characterized in that, concrete making step is as follows:
A, take by weighing each raw material by umber;
B, chicken is drained in the container, add seasoning matter in container chicken row is pickled, the weight proportion of seasoning matter is: five-spice powder 3-8 part, soy sauce 5-25 part, Radix Glycyrrhizae 1-5 part, sugared 3-8 part;
C, crisp starch mixed by 1:1 with water and the back that stirs forms the crisp deep-frying slurry;
The chicken row that d, Will pickle cuts and shakeouts, and wraps to wrap one deck instant noodles again after one deck crisp deep-frying is starched;
E, the chicken that will wrap up in crisp deep-frying slurry and instant noodles drain into explode in oil cauldron system, and the oil content of fried system is at 170 ℃-190 ℃, and exploding the time of making is 4-6 minute.
4. a kind of OK a karaoke club fried crisp chicken row's according to claim 3 preparation method is characterized in that: the optimum weight proportioning of described seasoning matter is 5 parts of five-spice powders, 10 parts in soy sauce, 3 parts in Radix Glycyrrhizae, 5 parts of sugar.
5. a kind of OK a karaoke club fried crisp chicken row according to claim 3, it is characterized in that: the described Best Times of pickling is 24 hours.
6. a kind of OK a karaoke club fried crisp chicken row's according to claim 3 preparation method is characterized in that: the optimum oil temperature during described fried system is 180 ℃, and the Best Times of fried system is 5 minutes.
7. according to any described a kind of OK a karaoke club fried crisp chicken row in the claim 1 to 3, it is characterized in that: described chicken row is chicken breast meat.
8. according to any described a kind of OK a karaoke club fried crisp chicken row in the claim 1 to 3, it is characterized in that: instant noodles, noodles, the bean vermicelli of the arbitrary form of described instant noodles As.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101409410A CN103222638A (en) | 2013-04-22 | 2013-04-22 | Cara crispy chicken cutlet and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101409410A CN103222638A (en) | 2013-04-22 | 2013-04-22 | Cara crispy chicken cutlet and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103222638A true CN103222638A (en) | 2013-07-31 |
Family
ID=48833471
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013101409410A Pending CN103222638A (en) | 2013-04-22 | 2013-04-22 | Cara crispy chicken cutlet and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103222638A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103653020A (en) * | 2013-12-09 | 2014-03-26 | 山东凤祥股份有限公司 | Preparation method of cheese chicken cutlet |
| CN104207167A (en) * | 2014-07-21 | 2014-12-17 | 王海兴 | Chicken cutlet with red dates and preparation method thereof |
| CN104223162A (en) * | 2014-07-21 | 2014-12-24 | 王海兴 | Glutinous rice wine flavored chicken cutlet and preparation method thereof |
| CN104223163A (en) * | 2014-07-25 | 2014-12-24 | 安徽省继红食品有限公司 | Chicken cutlet with spinach and preparation method of chicken cutlet |
| CN104256694A (en) * | 2014-07-25 | 2015-01-07 | 安徽省继红食品有限公司 | Papaya coix seed chicken cutlet and preparation method thereof |
| CN104366546A (en) * | 2014-11-22 | 2015-02-25 | 全椒县福润禽业有限公司 | Corn and cheese-prepared chicken cutlet with function of clearing away lung-heat, and preparation method of chicken cutlet |
| CN111000153A (en) * | 2019-10-16 | 2020-04-14 | 吕勤 | Method for processing tenderness of chicken breast meat |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101658302A (en) * | 2009-04-01 | 2010-03-03 | 河南大用实业有限公司 | Crispy chicken nugget |
-
2013
- 2013-04-22 CN CN2013101409410A patent/CN103222638A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101658302A (en) * | 2009-04-01 | 2010-03-03 | 河南大用实业有限公司 | Crispy chicken nugget |
Non-Patent Citations (2)
| Title |
|---|
| 刘自力: "炸鸡排的加工配方及工艺", 《生意通》 * |
| 王顺民等: "营养鸡排的研制", 《肉制品加工与设备》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103653020A (en) * | 2013-12-09 | 2014-03-26 | 山东凤祥股份有限公司 | Preparation method of cheese chicken cutlet |
| CN104207167A (en) * | 2014-07-21 | 2014-12-17 | 王海兴 | Chicken cutlet with red dates and preparation method thereof |
| CN104223162A (en) * | 2014-07-21 | 2014-12-24 | 王海兴 | Glutinous rice wine flavored chicken cutlet and preparation method thereof |
| CN104223163A (en) * | 2014-07-25 | 2014-12-24 | 安徽省继红食品有限公司 | Chicken cutlet with spinach and preparation method of chicken cutlet |
| CN104256694A (en) * | 2014-07-25 | 2015-01-07 | 安徽省继红食品有限公司 | Papaya coix seed chicken cutlet and preparation method thereof |
| CN104366546A (en) * | 2014-11-22 | 2015-02-25 | 全椒县福润禽业有限公司 | Corn and cheese-prepared chicken cutlet with function of clearing away lung-heat, and preparation method of chicken cutlet |
| CN111000153A (en) * | 2019-10-16 | 2020-04-14 | 吕勤 | Method for processing tenderness of chicken breast meat |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103222638A (en) | Cara crispy chicken cutlet and preparation method thereof | |
| CN103238858A (en) | Flying-fish-roe soy sauce chicken cutlet | |
| KR101518758B1 (en) | Tteokgalbi steak containing wild plant | |
| CN102283366A (en) | Hotpot seasoning as well as preparation method and using method thereof | |
| CN103989049B (en) | Delicious shrimp cake of a kind of special dip and preparation method thereof | |
| CN104305292A (en) | Sweet-scented osmanthus honey fragrant and crisp roast duck and making method thereof | |
| CN103734771A (en) | Chinese chestnut and duck meat sausage and manufacturing method thereof | |
| CN107198218A (en) | A kind of preparation method of the hot flavorings of instant biscuit | |
| CN105815678A (en) | Grapefruit cheese snow flower chicken balls and manufacturing method thereof | |
| CN103999915A (en) | Lotus flavored waxberry biscuit and processing method thereof | |
| CN105053835A (en) | Vegetable fine dried noodles having efficacy of assisting in reducing blood sugar | |
| CN105145780A (en) | Sucrose-free coix seed hericium erinaceus biscuit and making method thereof | |
| CN107874167A (en) | One kind industrialization Thirteen Spice taste cray and preparation method thereof | |
| CN102823881B (en) | Method for making plasma ducks by sansui ducks | |
| CN100528004C (en) | Turtle foodstuff processing method | |
| CN103535663A (en) | Heat-clearing and stomach-invigorating cake and production method thereof | |
| CN102894276A (en) | Seafood noodles | |
| CN103859336A (en) | Spicy-fried fish seasoning and cooking method for spicy-fried fish | |
| CN104305263A (en) | Barbecue-flavor pig trotter and processing method thereof | |
| CN103999913A (en) | Appetizing bean flavored biscuit with chopped pepper and processing method thereof | |
| CN103504265A (en) | Marinating material and food marinating method of marinating material | |
| CN105249145A (en) | Beancurd sheet and fish flesh dumplings and making method thereof | |
| CN105495415A (en) | Making method of sturgeon with fermented soya beans | |
| CN110279068A (en) | Beef plate face and preparation method thereof | |
| CN204482934U (en) | Novel wire-drawing protein |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130731 |