CN103462065A - Making method of crisp muscle and bone stick - Google Patents

Abstract

The invention discloses a making method of a crisp muscle and bone stick. The making method of the crisp muscle and bone stick is characterized in that principal raw materials are cut into dices first, matched in a balance mode according to a proportion, subjected to the processes of stirring, pickling, syrup adding and flour wrapping to enrich taste, prefrying, coloring, shaping, cooking and the like, and then quickly frozen and packaged to form a finished product. The making method of the crisp muscle and bone stick organically combines a traditional catering technology and a food engineering technology, exquisite technological operation is conducted, the crisp muscle and bone stick contains no preservative, and the quality guarantee period is one year under the condition of refrigerated storage; the crisp muscle and bone stick is novel, crisp in taste, balanced in nutrition, ready to eat, convenient to eat and healthy. The crisp muscle and bone stick is convenient to eat, delicious, and capable of being eaten after being heated simply.

Description

The preparation method of crisp muscles and bones rod

Technical field

The present invention relates to a kind of preparation method with crisp muscles and bones rod of nutrition, health, delicious food.

Background technology

Existing chicken sticks is more, but eat, only is confined to dining room, Chinese and Western and medium-to-high grade restaurant, to mass consumption, makes troubles, and the simple family that facilitates of this preparation method operates.

Summary of the invention

The preparation method that the purpose of this invention is to provide a kind of crisp muscles and bones rod, the method adopts the exquisite combination of new food materials cartilage and chicken, makes product have more novelty, the crisp strength of mouthfeel, balanced in nutrition.

Technical scheme of the present invention is: the preparation method of crisp muscles and bones rod (convenient dish), it is characterized in that first primary raw material being carried out to the stripping and slicing processing, balanced collocation in proportion, through stirring, pickle, starching is wrapped up in powder and is enriched mouthfeel, prefrying colouring typing, the operations such as shortening, quick-frozen packing finished product, its step is as follows:

(1) prepare the raw material of chicken stick by following parts by weight: peeling chicken 100, cock skin 20-40, chicken cartilage 20-30, water 25-30, albumen powder 2-3, garlic powder 0.2-0.3, onion powder 0.1-0.2, soup-stock 0.8-1, chicken powder 0.4-0.5, salt 0.6-0.8, monosodium glutamate 0.2-0.3, white sugar 0.8-1, sodium phosphate trimer 0.2-0.3;

(2) will remove the peel chicken and arrange, be stranding into the meat grain; The stripping and slicing of chicken cartilage, cock skin strand system;

(3) raw material except peeling chicken, cock skin, chicken cartilage in step (1) is water-soluble, add peeling chicken, cock skin, chicken cartilage in step (2), uniform stirring, pickle 10-15 hour in the environment of rear placement 0-5 ℃; Then be shaped to the strip barred body with forming machine, make chicken stick;

(4) chicken stick is dropped in slurries to evenly starching, in described slurries, the mass ratio of starch and water is 1:1.5, then the chicken stick after starching is proceeded in breadcrumbs, and it is even that powder is wrapped up on top layer, adds that spiced leaf or parsley are broken intersperses; Wrap up in chicken stick after powder fried 20-30 second under the temperature conditions of 160-180 ℃; Chicken stick product after fried proceeds in steaming and baking box, and the quantity of steam that arranges of steaming and baking box is 30 %, under the condition of 140 ℃, scorches 5-8 minute, after scorching, after quick-frozen immediately, packs, and makes crisp muscles and bones rod.

The invention has the beneficial effects as follows: the present invention organically combines prior restaurant technology and Food Engineering Development, through fastidious technological operation, not containing any anticorrisive agent, 1 year stored under refrigeration shelf-life, crisp muscles and bones rod is novel, the crisp strength of mouthfeel, balanced in nutrition, instant, convenient, healthy again.Instant of the present invention, delicious food, simple heating is edible.

The specific embodiment

Embodiment 1

The preparation method of crisp muscles and bones rod, is characterized in that, its step is as follows:

(1) prepare the raw material of chicken stick by following parts by weight: peeling chicken 100, cock skin 20, chicken cartilage 20, water 25, albumen powder 2, garlic powder 0.2, onion powder 0.1, soup-stock 0.8, chicken powder 0.4, salt 0.6, monosodium glutamate 0.2, white sugar 0.8, sodium phosphate trimer 0.2;

(2) will remove the peel the meat grain that chicken arranges, is stranding into 1 cm; The chicken cartilage is switched to the bulk of 0.3cm, the dish strand system that cock skin is 0.3 cm with aperture;

(3) raw material except peeling chicken, cock skin, chicken cartilage in step (1) is water-soluble, add peeling chicken, cock skin, chicken cartilage in step (2), uniform stirring, pickle 10-15 hour in the environment of rear placement 0-5 ℃; Then use wide 1.5cm, thick 1.5cm, the abrasive tool moulding of long 10cm is the strip barred body, makes chicken stick;

(4) chicken stick is dropped in slurries to evenly starching, in described slurries, the mass ratio of starch and water is 1:1.5, then the chicken stick after starching is proceeded in breadcrumbs, and it is even that powder is wrapped up on top layer, adds that spiced leaf or parsley are broken intersperses; Wrap up in chicken stick after powder under the temperature conditions of 160 ℃ fried 20 seconds; Chicken stick product after fried proceeds in steaming and baking box, and the quantity of steam that arranges of steaming and baking box is 30 %, scorches 5 minutes under the condition of 140 ℃, after scorching, after quick-frozen immediately, packs, and makes crisp muscles and bones rod.

Embodiment 2

The preparation method of crisp muscles and bones rod, is characterized in that, its step is as follows:

(1) prepare the raw material of chicken stick by following parts by weight: peeling chicken 100, cock skin 40, chicken cartilage 30, water 30, albumen powder 3, garlic powder 0.3, onion powder 0.2, soup-stock 1, chicken powder 0.5, salt 0.8, monosodium glutamate 0.3, white sugar 1, sodium phosphate trimer 0.3;

(2) will remove the peel the meat grain that chicken arranges, is stranding into 1.3 cm; The chicken cartilage is switched to the bulk of 0.5 cm, 0.3 cm dish strand system for cock skin;

(3) raw material except peeling chicken, cock skin, chicken cartilage in step (1) is water-soluble, add peeling chicken, cock skin, chicken cartilage in step (2), uniform stirring, pickle 10-15 hour in the environment of rear placement 0-5 ℃; Then forming machine is shaped to the strip barred body, makes chicken stick;

(4) chicken stick is dropped in slurries to evenly starching, in described slurries, the mass ratio of starch and water is 1:1.5, then the chicken stick after starching is proceeded in breadcrumbs, and it is even that powder is wrapped up on top layer, adds that spiced leaf or parsley are broken intersperses; Wrap up in chicken stick after powder under the temperature conditions of 180 ℃ fried 30 seconds; Chicken stick product after fried proceeds in steaming and baking box, and the quantity of steam that arranges of steaming and baking box is 30 %, scorches 8 minutes under the condition of 140 ℃, after scorching, after quick-frozen immediately, packs, and makes crisp muscles and bones rod.

Embodiment 3

The preparation method of crisp muscles and bones rod, is characterized in that, its step is as follows:

(1) prepare the raw material of chicken stick by following parts by weight: peeling chicken 100, cock skin 30, chicken cartilage 25, water 25, albumen powder 2, garlic powder 0.2, onion powder 0.1, soup-stock 0.8, chicken powder 0.4, salt 0.6, monosodium glutamate 0.2-0.3, white sugar 0.8, sodium phosphate trimer 0.2;

(2) will remove the peel the meat grain that chicken arranges, is stranding into 1-1.3 cm; The chicken cartilage is switched to the bulk of 0.3-0.5cm, 0.3 cm dish strand system for cock skin;

(3) raw material except peeling chicken, cock skin, chicken cartilage in step (1) is water-soluble, add peeling chicken, cock skin, chicken cartilage in step (2), uniform stirring, pickle 10-15 hour in the environment of rear placement 0-5 ℃; Then use wide 1.5cm, thick 1.5cm, the abrasive tool moulding of long 10cm is the strip barred body, makes chicken stick;

(4) chicken stick is dropped in slurries to evenly starching, in described slurries, the mass ratio of starch and water is 1:1.5, then the chicken stick after starching is proceeded in breadcrumbs, and it is even that powder is wrapped up on top layer, adds that spiced leaf or parsley are broken intersperses; Wrap up in chicken stick after powder under the temperature conditions of 170 ℃ fried 25 seconds; Chicken stick product after fried proceeds in steaming and baking box, and the quantity of steam that arranges of steaming and baking box is 30 %, scorches 6 minutes under the condition of 140 ℃, after scorching, after quick-frozen immediately, packs, and makes crisp muscles and bones rod.

Claims (1)

1. the preparation method of crisp muscles and bones rod, is characterized in that, its step is as follows:

(1) prepare the raw material of chicken stick by following parts by weight: peeling chicken 100, cock skin 20-40, chicken cartilage 20-30, water 25-30, albumen powder 2-3, garlic powder 0.2-0.3, onion powder 0.1-0.2, soup-stock 0.8-1, chicken powder 0.4-0.5, salt 0.6-0.8, monosodium glutamate 0.2-0.3, white sugar 0.8-1, sodium phosphate trimer 0.2-0.3;

(2) will remove the peel chicken and arrange, be stranding into the meat grain; The stripping and slicing of chicken cartilage, cock skin strand system;

(3) raw material except peeling chicken, cock skin, chicken cartilage in step (1) is water-soluble, add peeling chicken, cock skin, chicken cartilage in step (2), uniform stirring, pickle 10-15 hour in the environment of rear placement 0-5 ℃; Then be shaped to the strip barred body with forming machine, make chicken stick;

(4) chicken stick is dropped in slurries to evenly starching, in described slurries, the mass ratio of starch and water is 1:1.5, then the chicken stick after starching is proceeded in breadcrumbs, and it is even that powder is wrapped up on top layer, adds that spiced leaf or parsley are broken intersperses; Wrap up in chicken stick after powder fried 20-30 second under the temperature conditions of 160-180 ℃; Chicken stick product after fried proceeds in steaming and baking box, and the quantity of steam that arranges of steaming and baking box is 30 %, under the condition of 140 ℃, scorches 5-8 minute, after scorching, after quick-frozen immediately, packs, and makes crisp muscles and bones rod.