CN103238858A - Flying-fish-roe soy sauce chicken cutlet - Google Patents
Flying-fish-roe soy sauce chicken cutlet Download PDFInfo
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- CN103238858A CN103238858A CN2013101393520A CN201310139352A CN103238858A CN 103238858 A CN103238858 A CN 103238858A CN 2013101393520 A CN2013101393520 A CN 2013101393520A CN 201310139352 A CN201310139352 A CN 201310139352A CN 103238858 A CN103238858 A CN 103238858A
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Abstract
The invention discloses a flying-fish-roe soy sauce chicken cutlet, which relates to the technical field of food processing. The flying-fish-roe soy sauce chicken cutlet is prepared by adding cheese and flying fish roes into a pickled chicken cutlet and then frying the pickled chicken cutlet with the cheese and the flying fish roes in oil. The flying-fish-roe soy sauce chicken cutlet has the beneficial effects that the flying fish roes and the cheese are added into the chicken cutlet, so that the nutritious value is added; before being fried, the chicken cutlet is pickled by seasonings, so that the chicken cutlet is tasty; the fried chicken cutlet tastes crispy outside and soft inside and is delicious; and the flying fish roes have the characteristics of hard kernels, people make squeak sounds when eating the flying-fish-roe soy sauce chicken cutlet which is cooked or not cooked, and therefore, the interestingness of the flying-fish-roe soy sauce chicken cutlet is greatly improved.
Description
Technical field:
The present invention relates to food processing technology field, relate in particular to the quick-fried chicken row of a kind of Flying Fish Roe sauce.
Background technology:
Roe is a kind of nutritious food, and amounts of protein, calcium, phosphorus, iron, vitamin and riboflavin are wherein arranged, and also is rich in cholesterol, be human brain and marrow the good complement agent, grow agent.Roe contains 63.85 ~ 85.29 parts of moisture for per 100 parts; 0.63 ~ 4.19 part in fat; 12.08 ~ 33.01 parts of thick protein; 1.24 ~ 2.06 parts of coarse ash (coarse ash contains a large amount of phosphate and calcium carbonate again, and wherein phosphatic average content has reached more than 46%, is the good invigorant of human brain and marrow).The content of vitamin A, B, D is also very abundant and vitamin A can prevent eye illness in the ovum, and Cobastab can be prevented and treated beriberi and depauperation, and vitamin D can be prevented and treated rickets.In addition, also contain mineral matters such as rich in protein and calcium, phosphorus, iron in the fish-egg, and a large amount of cephalin one class nutrition.These nutrients are to human body, and are especially very important to upgrowth and development of children, are again to lack than being easier in our the daily meals.In the middle of numerous fingerlings, what be loved by the people is Flying Fish Roe, and the edible and medical value of Flying Fish Roe is high, contains the nutritional labeling that needed by human body such as ovalbumin, globulin, ovomucoid and ichthyn are wanted.
Traditional chicken row adopts chicken row to superscribe tenderizer, rolls on crumbs chicken row again, 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.
Summary of the invention:
The object of the invention is to provide a kind of quick-fried chicken row of Flying Fish Roe sauce of nutritious delicious food again.
For realizing the object of the invention, technical scheme realizes in the following way:
The quick-fried chicken row of a kind of Flying Fish Roe sauce is contained Flying Fish Roe, cheese, chicken row, crisp starch, it is characterized in that, the quick-fried chicken row of this Flying Fish Roe sauce is prepared from by the step of following order:
A, the chicken of choosing the 150-250 weight portion drain in the container, add seasoning matter five-spice powder 3-8 weight portion, soy sauce 5-25 weight portion, Radix Glycyrrhizae 1-5 weight portion, sugared 3-8 weight portion in container chicken row is pickled salting period 22-26 hour;
B, the chicken row of horizontal that will pickle are placed, and cut then and shakeout, and put 10-20 weight portion cheese in the middle of chicken row, put 5-15 weight portion Flying Fish Roe at cheese, then the chicken row who cuts are closed;
C, the crisp starch of 15-30 weight portion mixed by 1:1 with water and the back that stirs forms crisp deep-frying and starches;
D, the chicken that will put cheese and Flying Fish Roe well again drain in the crisp deep-frying slurry, after chicken row wraps one deck crisp deep-frying slurry, then chicken row are picked up explode in the oil cauldron system of putting into, and the oil temperature of fried system is at 170 ℃-190 ℃, and exploding the time of making is 4-6 minute.
Described raw material optimum weight component is: 10 parts of Flying Fish Roes, 15 parts in cheese, 20 parts of crisp starches, 200 parts of chicken rows.
The optimum weight component 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.
Described fried optimum oil temperature when processed is 180 ℃, and the Best Times of fried system is 5 minutes.
Described chicken row is chicken breast meat.
Described cheese is cheese slices or cheese spread.
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 Flying Fish Roe and cheese in chicken row, increased nutritive value, 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.The characteristic that stone is arranged in the Flying Fish Roe is so no matter living ripe, biting away all to have sound, has 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
The quick-fried chicken row of a kind of Flying Fish Roe sauce, raw material is Flying Fish Roe, cheese, chicken row, crisp starch,
A, component takes by weighing each raw material by weight, 5 parts of Flying Fish Roes, 10 parts of cheese slices, 15 parts of crisp starches, 150 parts of chicken rows.
B, chicken breast meat is put in the rustless steel container, in rustless steel container, added 3 parts of seasoning matter five-spice powders, 5 parts in soy sauce, 1 part in Radix Glycyrrhizae, 3 parts of sugar, chicken breast meat is pickled, pickled 22 hours;
C, the chicken breast meat that will pickle cut from level and shakeout, and put cheese slices in the middle of chicken breast meat, put Flying Fish Roe in cheese slices, then the chicken breast meat that cuts are closed;
D, crisp starch mixed by 1:1 with water and the back that stirs forms the crisp deep-frying slurry;
E, the chicken breast meat that will put cheese slices and Flying Fish Roe well are again put in the crisp deep-frying slurry, after wrapping one deck crisp deep-frying slurry on the chicken breast meat, chicken breast meat is picked up the system of exploding in the oil cauldron of putting into, the oil content of fried system is at 170 ℃, the time of fried system is 4 minutes, pulls out after fried system finishes to get final product.
Embodiment 2
The quick-fried chicken row of a kind of Flying Fish Roe sauce, raw material is Flying Fish Roe, cheese, chicken row, crisp starch,
A, component takes by weighing each raw material by weight, 15 parts of Flying Fish Roes, 20 parts of cheese slices, 30 parts of crisp starches, 250 parts of chicken rows.
B, chicken breast meat is put in the rustless steel container, in rustless steel container, added 8 parts of seasoning matter five-spice powders, 25 parts in soy sauce, 5 parts in Radix Glycyrrhizae, 8 parts of sugar, chicken breast meat is pickled, pickled 26 hours;
C, the chicken breast meat that will pickle cut from level and shakeout, and put cheese spread in the middle of chicken breast meat, put Flying Fish Roe in cheese spread, then the chicken breast meat that cuts are closed;
D, crisp starch mixed by 1:1 with water and the back that stirs forms the crisp deep-frying slurry;
E, the chicken breast meat that will put cheese spread and Flying Fish Roe well are again put in the crisp deep-frying slurry, after wrapping one deck crisp deep-frying slurry on the chicken breast meat, chicken breast meat is picked up the system of exploding in the oil cauldron of putting into, the oil content of fried system is at 190 ℃, the time of fried system is 6 minutes, pulls out after fried system finishes to get final product.
Embodiment 3
The quick-fried chicken row of a kind of Flying Fish Roe sauce, raw material is Flying Fish Roe, cheese, chicken row, crisp starch,
A, component takes by weighing each raw material by weight, 10 parts of Flying Fish Roes, 15 parts of cheese slices, 20 parts of crisp starches, 200 parts of chicken rows;
B, chicken breast meat is put in the container, in container, added 5 parts of seasoning matter five-spice powders, 10 parts in soy sauce, 3 parts in Radix Glycyrrhizae, 5 parts of sugar, chicken breast meat is pickled, pickled 24 hours;
C, the chicken breast meat that will pickle cut from level and shakeout, and put cheese spread in the middle of chicken breast meat, put Flying Fish Roe in cheese spread, then the chicken breast meat that cuts are closed;
D, crisp starch mixed by 1:1 with water and the back that stirs forms the crisp deep-frying slurry;
E, the chicken breast meat that will put cheese spread and Flying Fish Roe well are again put in the crisp deep-frying slurry, after wrapping one deck crisp deep-frying slurry on the chicken breast meat, chicken breast meat is picked up the system of exploding in the oil cauldron of putting into, the oil content of fried system is at 180 ℃, the time of fried system is 5 minutes, pulls out after fried system finishes to get final product.
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, the quick-fried chicken row of the Flying Fish Roe sauce that made of the present invention comes out has chicken and enters flavor, fried system back crisp outside tender inside, and mouthfeel is good.The characteristic that stone is arranged in the Flying Fish Roe, biting away all to have sound, has 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 above-described embodiment 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 (7)
1. the quick-fried chicken row of Flying Fish Roe sauce is contained Flying Fish Roe, cheese, chicken row, crisp starch, it is characterized in that, the quick-fried chicken row of this Flying Fish Roe sauce is prepared from by the step of following order:
A, the chicken of choosing the 150-250 weight portion drain in the container, add seasoning matter five-spice powder 3-8 weight portion, soy sauce 5-25 weight portion, Radix Glycyrrhizae 1-5 weight portion, sugared 3-8 weight portion in container chicken row is pickled salting period 22-26 hour;
B, the chicken row of horizontal that will pickle are placed, and cut then and shakeout, and put 10-20 weight portion cheese in the middle of chicken row, put 5-15 weight portion Flying Fish Roe at cheese, then the chicken row who cuts are closed;
C, the crisp starch of 15-30 weight portion mixed by 1:1 with water and the back that stirs forms crisp deep-frying and starches;
D, the chicken that will put cheese and Flying Fish Roe well again drain in the crisp deep-frying slurry, after chicken row wraps one deck crisp deep-frying slurry, then chicken row are picked up explode in the oil cauldron system of putting into, and the oil temperature of fried system is at 170 ℃-190 ℃, and exploding the time of making is 4-6 minute.
2. the quick-fried chicken of a kind of Flying Fish Roe sauce according to claim 1 is arranged, and it is characterized in that: its raw material optimum weight component is: 10 parts of Flying Fish Roes, 15 parts in cheese, 20 parts of crisp starches, 200 parts of chicken rows.
3. the quick-fried chicken of a kind of Flying Fish Roe sauce according to claim 3 is arranged, and it is characterized in that: each raw material weight component of described seasoning matter the best is 5 parts of five-spice powders, 10 parts in soy sauce, 3 parts in Radix Glycyrrhizae, 5 parts of sugar.
4. the quick-fried chicken of a kind of Flying Fish Roe sauce according to claim 3 is arranged, and it is characterized in that: the described Best Times of pickling is 24 hours.
5. the quick-fried chicken of a kind of Flying Fish Roe sauce according to claim 3 row is characterized in that: described fried optimum oil temperature when processed is 180 ℃, and the fried Best Times of making is 5 minutes.
6. according to the quick-fried chicken row of any described Flying Fish Roe sauce in claim 1 or 2, it is characterized in that: described chicken row is chicken breast meat.
7. according to the quick-fried chicken row of any described Flying Fish Roe sauce in claim 1 or 2, it is characterized in that: described cheese is cheese slices or cheese spread.
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| CN2013101393520A CN103238858A (en) | 2013-04-22 | 2013-04-22 | Flying-fish-roe soy sauce chicken cutlet |
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Cited By (19)
| 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 |
| CN104187812A (en) * | 2014-08-30 | 2014-12-10 | 安徽夏星食品有限公司 | Spicy chicken cutlet with bamboo fungus and preparation method of spicy chicken cutlet |
| CN104207165A (en) * | 2014-07-21 | 2014-12-17 | 王海兴 | Chicken cutlet in phaseolus angularis taste and preparation method thereof |
| CN104207167A (en) * | 2014-07-21 | 2014-12-17 | 王海兴 | Chicken cutlet with red dates and preparation method thereof |
| CN104223159A (en) * | 2014-07-21 | 2014-12-24 | 王海兴 | Chicken cutlet with corn and preparation method of chicken cutlet |
| CN104223168A (en) * | 2014-09-12 | 2014-12-24 | 三统万福（青岛）食品有限公司 | Preparation method of frozen prepared chicken cutlet |
| CN104223162A (en) * | 2014-07-21 | 2014-12-24 | 王海兴 | Glutinous rice wine flavored chicken cutlet and preparation method thereof |
| CN104223160A (en) * | 2014-07-21 | 2014-12-24 | 王海兴 | Beer chicken steak and preparation method thereof |
| CN104223164A (en) * | 2014-08-04 | 2014-12-24 | 安徽省百益食品有限公司 | Chicken cutlet with function of nourishing Yin and preparation method thereof |
| CN104256692A (en) * | 2014-07-21 | 2015-01-07 | 王海兴 | Milk-flavored fried chicken and preparation method thereof |
| 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 |
| CN104256691A (en) * | 2014-07-21 | 2015-01-07 | 王海兴 | Jujube-scented fried chicken and preparation method thereof |
| CN104256695A (en) * | 2014-08-04 | 2015-01-07 | 安徽省百益食品有限公司 | Chicken chop capable of nourishing stomach and preparation method thereof |
| CN104366557A (en) * | 2014-11-22 | 2015-02-25 | 全椒县福润禽业有限公司 | Chicken cutlet rich in dietary fiber 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 |
| CN104366558A (en) * | 2014-11-22 | 2015-02-25 | 全椒县福润禽业有限公司 | Chicken cutlet with effects of calming nerves and tonifying brain and preparation method thereof |
| CN104366552A (en) * | 2014-11-22 | 2015-02-25 | 全椒县福润禽业有限公司 | Fragrant and sweet corn chicken cutlet and preparation method thereof |
| CN104366556A (en) * | 2014-11-22 | 2015-02-25 | 全椒县福润禽业有限公司 | Nerve-soothing and sleep-improving dried laver chicken cutlet and preparation method thereof |
| CN108041484A (en) * | 2017-12-22 | 2018-05-18 | 新希望六和股份有限公司 | A kind of rattan green pepper butterfly leg and preparation method thereof |
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Cited By (19)
| 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 |
| CN104256692A (en) * | 2014-07-21 | 2015-01-07 | 王海兴 | Milk-flavored fried chicken and preparation method thereof |
| CN104256691A (en) * | 2014-07-21 | 2015-01-07 | 王海兴 | Jujube-scented fried chicken and preparation method thereof |
| CN104207165A (en) * | 2014-07-21 | 2014-12-17 | 王海兴 | Chicken cutlet in phaseolus angularis taste and preparation method thereof |
| CN104207167A (en) * | 2014-07-21 | 2014-12-17 | 王海兴 | Chicken cutlet with red dates and preparation method thereof |
| CN104223159A (en) * | 2014-07-21 | 2014-12-24 | 王海兴 | Chicken cutlet with corn and preparation method of chicken cutlet |
| CN104223162A (en) * | 2014-07-21 | 2014-12-24 | 王海兴 | Glutinous rice wine flavored chicken cutlet and preparation method thereof |
| CN104223160A (en) * | 2014-07-21 | 2014-12-24 | 王海兴 | Beer chicken steak and preparation method thereof |
| 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 |
| CN104223164A (en) * | 2014-08-04 | 2014-12-24 | 安徽省百益食品有限公司 | Chicken cutlet with function of nourishing Yin and preparation method thereof |
| CN104256695A (en) * | 2014-08-04 | 2015-01-07 | 安徽省百益食品有限公司 | Chicken chop capable of nourishing stomach and preparation method thereof |
| CN104187812A (en) * | 2014-08-30 | 2014-12-10 | 安徽夏星食品有限公司 | Spicy chicken cutlet with bamboo fungus and preparation method of spicy chicken cutlet |
| CN104223168A (en) * | 2014-09-12 | 2014-12-24 | 三统万福（青岛）食品有限公司 | Preparation method of frozen prepared chicken cutlet |
| CN104366557A (en) * | 2014-11-22 | 2015-02-25 | 全椒县福润禽业有限公司 | Chicken cutlet rich in dietary fiber 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 |
| CN104366558A (en) * | 2014-11-22 | 2015-02-25 | 全椒县福润禽业有限公司 | Chicken cutlet with effects of calming nerves and tonifying brain and preparation method thereof |
| CN104366552A (en) * | 2014-11-22 | 2015-02-25 | 全椒县福润禽业有限公司 | Fragrant and sweet corn chicken cutlet and preparation method thereof |
| CN104366556A (en) * | 2014-11-22 | 2015-02-25 | 全椒县福润禽业有限公司 | Nerve-soothing and sleep-improving dried laver chicken cutlet and preparation method thereof |
| CN108041484A (en) * | 2017-12-22 | 2018-05-18 | 新希望六和股份有限公司 | A kind of rattan green pepper butterfly leg and preparation method thereof |
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Application publication date: 20130814 |