CN103404896B - Method for making fancy kylin claws - Google Patents
Method for making fancy kylin claws Download PDFInfo
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- CN103404896B CN103404896B CN201310368823.5A CN201310368823A CN103404896B CN 103404896 B CN103404896 B CN 103404896B CN 201310368823 A CN201310368823 A CN 201310368823A CN 103404896 B CN103404896 B CN 103404896B
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Abstract
The invention relates to a method for making fancy kylin claws. The method comprises the following steps: cutting whole legs with claws of main poultry in a fancy mode; seasoning and pickling in a purely natural mode; charging for mixing; wrapping starch, prefrying, coloring and sizing; and quick-freezing and packaging to obtain the finished product. The method is based on the whole legs with claws of catering pickled chickens and organically combines a traditional catering technology and a traditional food engineering technology. Through special process operation, the fancy kylin claws do not contain any preservative and has a one-year shelf life in a refrigerated storage mode. The fancy kylin claws ensure tasty and soft meat, are juicy and fresh, have unique flavor and are ready-to-eat, convenient and sanitary. The fancy kylin claws are conveniently eaten, are delicious, and can be eaten after being simply heated.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of preparation method with nutrition, health, delicious fancy kylin pawl.
Background technology
Existing traditional chicken leg, pawl way are fastidious without new meaning, and mainly with splitting, pickle, stew in soy sauce is sold is main, can not meet modern completely for the demand looked good, smell good and taste good.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of preparation method of fancy kylin pawl, adopts desk-top style first by raw material dividing processing, pickles tasty and wraps up in starch prefrying operation and make tasty dark, the Fresh & Tender in Texture strength of product, nutrient health.
In order to solve the problem by the following technical solutions: a kind of preparation method of fancy kylin pawl, first complete for main bird leg be connected that pawl carries out fancy pruning modes, pure natural seasoning is pickled, reinforcedly stir, wrap up in starch prefrying colouring sizing, quick-frozen packaging finished product.
Raw material is according to following weight: broiler whole leg connects pawl 100 parts, Bulbus Allii Fistulosi 6.5 parts, ginger 6.5 parts, chickens' extract 1.5 parts, Zanthoxylum essential oil 0.01 part, monosodium glutamate 2.1 parts, salt 1.5 parts, 0.5 part, soda, 2 parts, egg, cornstarch 5 parts, 5 parts, flour, salad oil 2 parts.
Preparation method is as follows:
(1) raw material finishing: broiler whole leg is connected pawl and scratches along bone, bone does not fall, then both sides cutter draw some under, shank is cut nail, and webs draw cutter;
(2) cut and mix: Bulbus Allii Fistulosi one is put into cutmixer, adds water, ginger, break into liquid, filter and use;
(3) stir: monosodium glutamate, salt, sodium bicarbonate are put into the liquid that step (2) filtered and stirs;
(5) pickle: the liquid be stirred in step (4) is put into corrected broiler whole leg and connects pawl and stir, every 5min stirs massage once, massages 4-5 time;
(6) stir: egg, cornstarch, flour, salad oil are put into successively, continues to stir, pickle 6-12 hour;
(7) fried: the oil temperature prefrying of prefrying 170 DEG C, 50 seconds;
(8) pack after the quick-frozen immediately of the product after prefrying, finished product.
Concrete preparation method is as follows:
(1) raw material finishing: 3000g broiler whole leg is connected pawl and scratches along bone, bone does not fall, and then both sides cutter draws four times, and shank is cut nail, and webs draw cutter;
(2) cut and mix: 50g Bulbus Allii Fistulosi is put into cutmixer, and the 100g that adds water, ginger 7g, break into liquid, filter and use;
(3) prepare burden: monosodium glutamate 63g, salt 45g, sodium bicarbonate 15g, cornstarch 150g, flour 150g, 1, egg;
(4) stir: monosodium glutamate, salt, sodium bicarbonate are put into the liquid that step (3) filtered and stirs;
(5) pickle: the liquid be stirred is put into broiler whole leg and connects pawl and stir, every 5min stirs massage once, massages 4-5 time;
(6) stir: egg, cornstarch, flour, salad oil are put into successively, continues to stir, have a rest and pickle 6-12 hour;
(7) fried: the oil temperature prefrying of prefrying 170 DEG C, 50 seconds;
(8) pack after the quick-frozen immediately of the product after prefrying, finished product.
The present invention connects based on pawl by the pickled broiler whole leg of food and drink, prior restaurant technology and Food Engineering Development is organically combined, through special process operation, not containing any anticorrisive agent, and 1 year stored under refrigeration shelf-life.Both meat fragrant tender succulence, salubrious happy mouth had been ensured, unique flavor, instant, convenient, healthy again.Instant of the present invention, delicious food, simple heating and edible.
Detailed description of the invention
Embodiment 1: a kind of preparation method of fancy kylin pawl, first connects complete for main bird leg that pawl carries out fancy pruning modes, pure natural seasoning is pickled, and reinforcedly to stir, wraps up in starch prefrying colouring sizing, quick-frozen packaging finished product.
Embodiment 2: a kind of preparation method of fancy kylin pawl, raw material is according to following weight: broiler whole leg connects pawl 100 parts, Bulbus Allii Fistulosi 6.5 parts, ginger 6.5 parts, chickens' extract 1.5 parts, Zanthoxylum essential oil 0.01 part, monosodium glutamate 2.1 parts, salt 1.5 parts, 0.5 part, soda, 2 parts, egg, cornstarch 5 parts, 5 parts, flour, salad oil 2 parts.
Preparation method is as follows:
(1) raw material finishing: broiler whole leg is connected pawl and scratches along bone, bone does not fall, then both sides cutter draw some under, shank is cut nail, and webs draw cutter;
(2) cut and mix: Bulbus Allii Fistulosi one is put into cutmixer, adds water, ginger, break into liquid, filter and use;
(3) stir: monosodium glutamate, salt, sodium bicarbonate are put into the liquid that step (2) filtered and stirs;
(5) pickle: the liquid be stirred in step (4) is put into corrected broiler whole leg and connects pawl and stir, every 5min stirs massage once, massages 4-5 time;
(7) stir: egg, cornstarch, flour, salad oil are put into successively, continues to stir, pickle 6-12 hour;
(7) fried: the oil temperature prefrying of prefrying 170 DEG C, 50 seconds;
(8) pack after the quick-frozen immediately of the product after prefrying, finished product.
Embodiment 3: a kind of preparation method of fancy kylin pawl, concrete preparation method is as follows:
(1) raw material finishing: 3000g broiler whole leg is connected pawl and scratches along bone, bone does not fall, and then both sides cutter draws four times, and shank is cut nail, and webs draw cutter;
(2) cut and mix: 50g Bulbus Allii Fistulosi is put into cutmixer, and the 100g that adds water, spring onion 20g, ginger 7g, break into liquid, filter and use;
(3) prepare burden: monosodium glutamate 63g, salt 45g, sodium bicarbonate 15g, cornstarch 150g, flour 150g, 1, egg;
(4) stir: monosodium glutamate, salt, sodium bicarbonate are put into the liquid that step (3) filtered and stirs;
(5) pickle: the liquid be stirred is put into broiler whole leg and connects pawl and stir, every 5min stirs massage once, massages 4-5 time;
(6) stir: egg, cornstarch, flour, salad oil are put into successively, continues to stir, have a rest and pickle 6-12 hour;
(7) fried: the oil temperature prefrying of prefrying 170 DEG C, 50 seconds;
(8) pack after the quick-frozen immediately of the product after prefrying, finished product.
Claims (2)
1. a preparation method for fancy kylin pawl, is characterized in that: (1) raw material repair: broiler whole leg is connected pawl and scratches along bone, bone does not fall, then both sides cutter draw some under, shank is cut nail, and webs draw cutter;
(2) cut and mix: Bulbus Allii Fistulosi one is put into cutmixer, adds water, ginger, break into liquid, filter and use;
(3) stir: monosodium glutamate, salt, sodium bicarbonate are put into the liquid that step (2) filtered and stirs;
(4) pickle: the liquid be stirred in step (3) is put into trimmed broiler whole leg and connects pawl and stir, every 5min stirs massage once, massages 4-5 time;
(5) stir: egg, cornstarch, flour, salad oil are put into successively, continues to stir, pickle 6-12 hour;
(6) fried: the oil temperature prefrying of prefrying 170 DEG C, 50 seconds;
(7) pack after the quick-frozen immediately of the product after prefrying, finished product.
2. the preparation method of fancy kylin pawl according to claim 1, is characterized in that preparation method is as follows:
(1) raw material finishing: 3000g broiler whole leg is connected pawl and scratches along bone, bone does not fall, and then both sides cutter draws four times, and shank is cut nail, and webs draw cutter;
(2) cut and mix: 50g Bulbus Allii Fistulosi is put into cutmixer, and the 100g that adds water, ginger 7g, break into liquid, filter and use;
(3) prepare burden: monosodium glutamate 63g, salt 45g, sodium bicarbonate 15g, cornstarch 150g, flour 150g, 1, egg;
(4) stir: monosodium glutamate, salt, sodium bicarbonate are put into the liquid that step (2) filtered and stirs;
(5) pickle: the liquid be stirred is put into broiler whole leg and connects pawl and stir, every 5min stirs massage once, massages 4-5 time;
(6) stir: egg, cornstarch, flour, salad oil are put into successively, continues to stir, pickle 6-12 hour;
(7) fried: the oil temperature prefrying of prefrying 170 DEG C, 50 seconds;
(8) pack after the quick-frozen immediately of the product after prefrying, finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310368823.5A CN103404896B (en) | 2013-08-22 | 2013-08-22 | Method for making fancy kylin claws |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310368823.5A CN103404896B (en) | 2013-08-22 | 2013-08-22 | Method for making fancy kylin claws |
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| CN103404896A CN103404896A (en) | 2013-11-27 |
| CN103404896B true CN103404896B (en) | 2014-12-24 |
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| CN201310368823.5A Active CN103404896B (en) | 2013-08-22 | 2013-08-22 | Method for making fancy kylin claws |
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Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104286901A (en) * | 2014-08-29 | 2015-01-21 | 安徽和县太阳岛食品有限公司 | Rose flavor chicken claw and preparation method thereof |
Citations (2)
| 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 |
| CN101664200A (en) * | 2009-04-01 | 2010-03-10 | 河南大用实业有限公司 | Microwave barbecue chicken |
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2013
- 2013-08-22 CN CN201310368823.5A patent/CN103404896B/en active Active
Patent Citations (2)
| 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 |
| CN101664200A (en) * | 2009-04-01 | 2010-03-10 | 河南大用实业有限公司 | Microwave barbecue chicken |
Non-Patent Citations (1)
| Title |
|---|
| 风味鸡柳的工艺研究;孙京新;《肉类工业》;20090228(第2期);第31-33页 * |
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