CN103653020A - Preparation method of cheese chicken cutlet - Google Patents
Preparation method of cheese chicken cutlet Download PDFInfo
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- CN103653020A CN103653020A CN201310661928.XA CN201310661928A CN103653020A CN 103653020 A CN103653020 A CN 103653020A CN 201310661928 A CN201310661928 A CN 201310661928A CN 103653020 A CN103653020 A CN 103653020A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 78
- 235000013351 cheese Nutrition 0.000 title claims abstract description 67
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 235000013372 meat Nutrition 0.000 claims abstract description 100
- 239000000843 powder Substances 0.000 claims abstract description 48
- 229920002472 Starch Polymers 0.000 claims abstract description 36
- 235000019698 starch Nutrition 0.000 claims abstract description 36
- 238000005554 pickling Methods 0.000 claims abstract description 30
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- 239000002994 raw material Substances 0.000 claims abstract description 23
- 239000007788 liquid Substances 0.000 claims abstract description 19
- 239000002002 slurry Substances 0.000 claims abstract description 18
- 238000004513 sizing Methods 0.000 claims abstract description 17
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- 238000010025 steaming Methods 0.000 claims abstract description 8
- 238000009938 salting Methods 0.000 claims description 29
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 20
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- 244000291564 Allium cepa Species 0.000 claims description 15
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- 239000010985 leather Substances 0.000 claims description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 11
- 235000008397 ginger Nutrition 0.000 claims description 11
- 229920001592 potato starch Polymers 0.000 claims description 11
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 10
- 229940093503 ethyl maltol Drugs 0.000 claims description 10
- 239000003925 fat Substances 0.000 claims description 10
- 239000000796 flavoring agent Substances 0.000 claims description 10
- 235000019634 flavors Nutrition 0.000 claims description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 10
- 239000004223 monosodium glutamate Substances 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 10
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 10
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- 241000209140 Triticum Species 0.000 claims description 9
- 235000021307 Triticum Nutrition 0.000 claims description 9
- 238000010009 beating Methods 0.000 claims description 9
- 239000003638 chemical reducing agent Substances 0.000 claims description 9
- 239000007921 spray Substances 0.000 claims description 9
- 238000009955 starching Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 229910001868 water Inorganic materials 0.000 claims description 9
- 239000001488 sodium phosphate Substances 0.000 claims description 7
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 7
- 239000013638 trimer Substances 0.000 claims description 7
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 7
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 claims description 6
- 210000000481 breast Anatomy 0.000 claims description 5
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 3
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 3
- 229910052938 sodium sulfate Inorganic materials 0.000 claims description 3
- 235000011152 sodium sulphate Nutrition 0.000 claims description 3
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 3
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims 1
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
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- 229920000881 Modified starch Polymers 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
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- 210000002784 stomach Anatomy 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 208000037093 Menstruation Disturbances Diseases 0.000 description 1
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- 229930003268 Vitamin C Natural products 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
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- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000015228 chicken nuggets Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
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- 230000037213 diet Effects 0.000 description 1
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- 230000002708 enhancing effect Effects 0.000 description 1
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- 235000021408 high quality diet Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 1
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- 230000035764 nutrition Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 230000008569 process Effects 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a preparation method of cheese chicken cutlet. The preparation method comprises following steps: (1) cutting, wherein chicken legs are cut into meat pieces with chicken skin with a thickness of 0.4 to 1cm, redundant fat is removed, and raw material meat pieces are obtained; (2) rolling, kneading, and pickling, wherein the raw material meat pieces are mixed with a pickling liquid, and are subjected to rolling, kneading, and pickling so as to obtained pickled meat pieces; (3) coating with starch, wherein the pickled meat pieces are mixed with starch; (4) adding cheese, wherein cheese is sandwiched between the chicken skin and the meat; (5) coating with a slurry, and powder or breadcrumb, wherein after adding cheese, the meat pieces are coated with a layer of a slurry via spraying, and are coated with a layer of powder or breadcrumb; (6) deep frying and sizing; and (7) steaming and roasting. Compared with existing chicken cutlet, cheese and chicken meat are combined, and are heated, cheese is melted, and the chicken meat is permeated by melted cheese, so that the chicken meat possesses unique taste and mouthfeel, and is delicious and juicy.
Description
Technical field
The invention belongs to food processing technology field, relate in particular to a kind of cheese chicken row's preparation method.
Background technology
Along with social development, the people are more and more higher to the pursuit of material and cultural life, " food " is as part important in our daily life, after the level of consumption improves, requirement for " food " not only makes former having enough to eat and wear and fill the stomach, but more and more pursues high-quality diet and the food looking good, smell good and taste good.
Chicken is one of the most familiar poultry of people, chicken fine and tender taste, and flavour fiber, is applicable to multiple cooking method, and being rich in nutrition, the effect that has nourishing to take care of health.Chicken contains vitamin C, E etc., the content ratio of protein is higher, kind is many, and digestibility is high, the utilization that is easy to be absorbed by the body, has the muscle power of enhancing, the effect of strengthening body, it also contains Human Physiology is grown to the phospholipid play an important role in addition, is one of fat in Chinese's diet structure and important sources of phosphatide.Chicken for malnutritive, chilly is afraid of cold, weak fatigue, irregular menstruation, anaemia, weakness etc. have good dietary function, the traditional Chinese medical science to think, chicken has the effect of gas in temperature compensation, qi-restoratives replenishing essence, strengthening the spleen and stomach, the arteries and veins of invigorating blood circulation, strengthening the bones and muscles.
Wherein, chicken row is a kind of common fried food, is mainly after chicken breast meat is pickled, externally bonding breadcrumbs or starch, and then carry out fried.But existing chicken row's taste is more single, and chicken breast meat easily makes people think that mouthfeel is more dry, has the sensation of bavin, and taste is poor.
Existing chicken row's production technology mainly contains two kinds: a kind of is that chicken is smashed to pieces, then mixes tapioca and various spices tumbling, finally in mould, suppresses quick-frozen moulding, and the chicken row that this method is produced only has chicken flavor, without chicken texture, is eliminated gradually; Another kind is first chicken to be cut into less chicken nugget, then mix tapioca and various spices tumbling, finally in mould, suppress quick-frozen moulding, although the method has retained certain chicken texture, but chicken texture is shorter, so chicken row's texture still has certain gap with chicken.
Publication number is the production method that the Chinese patent of CN102919872A discloses a kind of chicken row, comprise thaw, section, immersion, tumbling, pickle, the step such as stirring, moulding, it will form sheet chicken row for major ingredient after the section of chicken breast meat, and mold thickness is no more than two sheet chicken breast meat thickness, and while having avoided moulding, sliced meat are overlapping.The edge of each sheet chicken breast meat closely connects by starch etc., then in outside coated breadcrumbs, make each sheet chicken breast meat connect into large stretch of chicken row, guaranteed the voluptuousness of chicken, be convenient to large-scale production simultaneously.But it is single that it has mouthfeel equally, keep away unavoidable chicken breast meat and itself make people think that mouthfeel is more dry, there is the sensation of bavin, the shortcoming that taste is poor.
Summary of the invention
In view of this, the technical problem to be solved in the present invention is to provide a kind of cheese chicken row's preparation method, and cheese chicken row mouthfeel prepared by the method is unique.
The preparation method who the invention provides a kind of cheese chicken row, comprising:
(1) cut: chicken leg meat is cut into the belt leather cube meat that thickness is 0.4～1cm, remove superabundant fats, obtain raw material cube meat;
(2) knead-salting: described raw material cube meat is mixed with pickling liquid, carry out knead-salting, the cube meat after being pickled;
Every 100 weight portion Fresh Grade Breast pickling liquid formula used is: salt 0.5～2 weight portion, white granulated sugar 1.5～4 weight portions, monosodium glutamate 0.2～1 weight portion, soy sauce 1～3 weight portion, green onion 0.02～2 weight portion, ginger 0.02～2 weight portion, water-loss reducer 0.04～0.2 weight portion, ethyl maltol 0.01～0.1 weight portion, flavoring essence 0.2～1 weight portion.
(3) beat powder: the cube meat after described pickling is mixed with starch;
(4) with cheese: cheese is placed between the cube meat skin and meat of beating after powder;
(5) powder is wrapped up in starching: at appearance spray one deck slurry of the cube meat with after cheese, then wrap up in one deck and wrap up in powder or breadcrumbs;
(6) fried sizing;
(7) scorch.
Preferably, the wide of described belt leather cube meat is 5.5～6.5cm, and length is 9.5～10.5cm.
Preferably, described water-loss reducer is one or more in sodium phosphate trimer, sodium pyrophosphate and six inclined to one side sodium sulphate.
Preferably, described flavoring essence is meat flavor.
Preferably, the vacuum of described knead-salting is 0.06-0.1MPa, and the time of knead-salting is 15～60min.
Preferably, the cube meat after pickling described in and the mass ratio of starch are 100:(3～8).
Preferably, described slurry comprises the wheat flour of 13～20 weight portions, the white granulated sugar of the starch of 2～6 weight portions, 0.1～0.6 weight portion and the water of 40～60 weight portions.
Preferably, described in, wrap up in the hard flour that powder comprises 10～15 weight portions, potato starch, 1.8～2.5 weight portion converted starches and 0.05～0.15 weight portion sodium bicarbonate of 2～5 weight portions.
Preferably, the temperature of described fried sizing is 165 ℃～175 ℃, and the time of fried sizing is 40～120s.
Preferably, described step (7) is scorched and is specially: with after 110 ℃～130 ℃ baking 8～15min of electric oven, it is more than 80 ℃ with steam box, steaming the central temperature of arranging to cheese chicken.
The preparation method who the invention provides a kind of cheese chicken row, comprising: cut (1): chicken leg meat is cut into the belt leather cube meat that thickness is 0.4～1cm, remove superabundant fats, obtain raw material cube meat; (2) knead-salting: described raw material cube meat is mixed with pickling liquid, carry out knead-salting, the cube meat after being pickled; Every 100 weight portion Fresh Grade Breast pickling liquid formula used is: salt 0.5～2 weight portion, white granulated sugar 1.5～4 weight portions, monosodium glutamate 0.2～1 weight portion, soy sauce 1～3 weight portion, green onion 0.02～2 weight portion, ginger 0.02～2 weight portion, water-loss reducer 0.04～0.2 weight portion, ethyl maltol 0.01～0.1 weight portion, flavoring essence 0.2～1 weight portion.(3) beat powder: the cube meat after described pickling is mixed with starch; (4) with cheese: cheese is placed between the cube meat skin and meat of beating after powder; (5) powder is wrapped up in starching: by appearance spray one deck slurry of the cube meat with after cheese, then wrap up in one deck and wrap up in powder or breadcrumbs; (6) fried sizing; (7) scorch.Compare with existing chicken row, the present invention combines cheese and chicken, after heating, and cheese fusing, its juice partly infiltrates to chicken, makes chicken have unique taste and mouthfeel, delicious succulence.
The specific embodiment
The preparation method who the invention provides a kind of cheese chicken row, comprising:
(1) cut: chicken leg meat is cut into the belt leather cube meat that thickness is 0.4～1cm, remove superabundant fats, obtain raw material cube meat;
(2) knead-salting: described raw material cube meat is mixed with pickling liquid, carry out knead-salting, the cube meat after being pickled;
Every 100 weight portion Fresh Grade Breast accessory formula used is: salt 0.5～2 weight portion, white granulated sugar 1.5～4 weight portions, monosodium glutamate 0.2～1 weight portion, soy sauce 1～3 weight portion, green onion 0.02～2 weight portion, ginger 0.02～2 weight portion, water-loss reducer 0.04～0.2 weight portion, ethyl maltol 0.01～0.1 weight portion, flavoring essence 0.2～1 weight portion.
(3) beat powder: the cube meat after described pickling is mixed with starch;
(4) with cheese: cheese is placed between the cube meat skin and meat of beating after powder;
(5) powder is wrapped up in starching: by appearance spray one deck slurry of the cube meat with after cheese, then wrap up in one deck and wrap up in powder or breadcrumbs;
(6) fried sizing;
(7) scorch.
The present invention does not have special restriction to the source of all raw materials, for commercially available.
Chicken leg meat is cut into the belt leather cube meat that thickness is 0.4～1cm, more preferably 0.4～0.6cm; Wide 5.5～the 6.5cm that is preferably of described belt leather cube meat, the long 9.5～10.5cm that is preferably.Then remove the unnecessary fat of belt leather cube meat, obtain raw material cube meat.For making raw material more tasty in the process of knead-salting, preferably along horizontal stroke of raw meat block length limit two cuttves.
Obtain, after raw material cube meat, it being mixed with pickling liquid, carry out knead-salting.Every 100 weight portion Fresh Grade Breast pickling liquid formula used is: salt 0.5～2 weight portion, white granulated sugar 1.5～4 weight portions, monosodium glutamate 0.2～1 weight portion, soy sauce 1～3 weight portion, green onion 0.02～2 weight portion, ginger 0.02～2 weight portion, water-loss reducer 0.04～0.2 weight portion, ethyl maltol 0.01～0.1 weight portion, flavoring essence 0.2～1 weight portion.
Wherein, described salt is preferably 0.8～1.6 weight portion; Described white granulated sugar is preferably 2～3.5 weight portions; Described monosodium glutamate is preferably 0.4～0.8 weight portion; Described soy sauce is preferably 1.5～2.5 weight portions.
Described green onion is preferably fresh green onion or scallion oil; When it is fresh green onion, its content is preferably 0.2～2 weight portion, more preferably 0.4～1.6 weight portion; While adding scallion oil as the condiment of green onion in the present invention, be preferably 0.02～0.3 weight portion, 0.08～0.26 weight portion more preferably, then be preferably 0.1～0.2 weight portion.
According to the present invention, described Jiang Kewei fresh ginger also can be ginger oil.While adopting fresh ginger in the present invention, be preferably 0.2～2 weight portion, more preferably 0.4～1.6 weight portion; When adopting ginger oil, be preferably 0.02～0.3 weight portion, 0.08～0.26 weight portion more preferably, then be preferably 0.1～0.2 weight portion.
One or more in the present invention in preferred employing sodium phosphate trimer, sodium pyrophosphate and six inclined to one side sodium sulphate are as water-loss reducer; The content of described water-loss reducer is preferably 0.08～0.18 weight portion, more preferably 0.1～0.15 weight portion; Described ethyl maltol is preferably 0.01～0.08 weight portion, more preferably 0.04～0.06 weight portion.
According to the present invention, described flavoring essence is preferably meat flavor; Its content is preferably 0.4～0.8 weight portion.
Under the environment that the present invention is preferably 0.06～0.1MPa by raw material cube meat and pickling liquid in vacuum, carry out knead-salting, more preferably 0.06～0.08MPa; The time of described knead-salting is preferably 15～60min, more preferably 25～50min.
After knead-salting, the cube meat after described pickling is mixed with starch, mix thoroughly, for beating powder step.Cube meat after described pickling and the quality of starch are for than 100:(3～8), 100:(4～6 more preferably).
By beating the skin of cube meat after powder, start, put cheese, then skin is applied cheese is covered tightly; Then at appearance spray one deck slurry of the cube meat with after cheese, then wrap one deck and wrap up in powder or breadcrumbs.
According to the present invention, described slurry comprises the wheat flour of 13～20 weight portions, the white granulated sugar of the starch of 2～6 weight portions, 0.1～0.6 weight portion and the water of 40～60 weight portions.Wherein, described wheat flour is preferably 15～18 weight portions; Starch is preferably 3～5 weight portions; White granulated sugar is preferably 0.2～0.5 weight portion; Water is preferably 45～55 weight portions.
The described hard flour that powder comprises 10～15 weight portions, potato starch, 1.8～2.5 weight portion converted starches and 0.05～0.15 weight portion sodium bicarbonate of 2～5 weight portions wrapped up in.
Wherein, described hard flour is preferably 12～15 weight portions, more preferably 13 weight portions; Described hard flour is hard flour well known to those skilled in the art, there is no special restriction.
Gluten content in hard flour is higher, can Shi Guofenjing road, and difficult drop-off.
Described potato starch is potato starch well known to those skilled in the art, there is no special restriction; Its content is preferably 3～4 weight portions, more preferably 4 weight portions.
The content of described converted starch is preferably 2～2.3 weight portions, more preferably 2 weight portions; Described converted starch is converted starch well known to those skilled in the art, there is no special restriction, in the present invention, be preferably one or more in modified corn starch, modified potato starch and wheat converted starch, more preferably modified corn starch or modified potato starch.
Converted starch has good cohesive force and becomes model, high-temperature expansion and stability, be applied to wrap up in powder, can make to wrap up in powder and there is good bonding and cohesive force, prevent from wrapping up in powder and come off, and also can prevent the excessive loss of pickling material and moisture when fried, flavous outward appearance and good crisp degree are provided simultaneously, make fried goods frying crisp outside tender inside afterwards, the deliquescing of not subsiding during storage, also can reduce oil absorbency, to reduce the intake of human body saturated fat.
Described sodium bicarbonate is preferably 0.08～0.12 weight portion, more preferably 0.12 weight portion.
Sodium bicarbonate decomposes after high temperature frying is sodium carbonate, carbon dioxide and water, further improved the high-temperature expansion of wrapping up in powder, and because oil product after frying easily produces to become sour, affect taste, sodium bicarbonate can keep the taste of fried rear product unaffected, is convenient to preserve.
Starching is wrapped up in after powder step, carries out fried sizing.The temperature of described fried sizing is preferably 165 ℃～175 ℃; The time of fried sizing is preferably 40～120s, more preferably 60～100s.
After fried sizing, by scorching, make cheese chicken row shortening, both can keep cheese chicken row's outward appearance, can protect the original flavor that retains to greatest extent chicken again, reduce greasy feeling.
According to the present invention, scorching step can first carry out baking with electric oven, and complete rear steam box heating, also can directly heat with steam box, the present invention preferably carries out according to following steps: with after 110 ℃～130 ℃ baking 8～15min of electric oven, it is more than 80 ℃ with steam box, steaming the central temperature of arranging to cheese chicken.The quantity of steam of described steam box is preferably 40%～80%.
After scorching, preferably also comprise quick-frozen step, by the anxious packing warehouse-in that freezes of cheese chicken row, preserve.
The present invention combines cheese and chicken, after heating, and cheese fusing, its juice partly infiltrates to chicken, makes chicken have unique taste and mouthfeel, delicious succulence.
In order to further illustrate the present invention, below in conjunction with embodiment, a kind of cheese chicken row's provided by the invention preparation method is described in detail.
In following examples, reagent used is commercially available.
Embodiment 1
1.1 cut: it is 0.5cm that 1500g chicken leg meat is cut into thickness, wide 6cm, and the belt leather cube meat of long 10cm, removes superabundant fats, obtains raw material cube meat.
1.2 knead-saltings: the raw material cube meat obtaining in 1.1 is mixed with pickling liquid, carry out knead-salting in vacuum under the environment that is 0.05-0.1MPa, the tumbling time is 40min; Pickling liquid formula used is: salt 15g, white granulated sugar 30g, monosodium glutamate 3g, soy sauce 15g, fresh green onion 6g, fresh ginger 6g, sodium phosphate trimer 1.5g, ethyl maltol 0.75g, meat flavor 3g.
1.3 dozens of powder: the cube meat after knead-salting is mixed with 90g starch, mix thoroughly.
1.4 with cheese: by beating the skin of cube meat after powder, start, put the cheese that thickness is 0.4cm, then skin is applied cheese is covered tightly.
Powder is wrapped up in 1.5 starchings: at the outside of the cube meat with after cheese spray one deck slurry, then wrap up in one deck and wrap up in powder or breadcrumbs.Slurry is that the wheat flour of 15 weight portions is, the white granulated sugar of the starch of 4 weight portions, 0.3 weight portion and the water of 50 weight portions.Wrap up in the hard flour that powder is 12 weight portions, potato starch, 2.2 weight portion converted starches and the 0.1 weight portion sodium bicarbonate of 4 weight portions.
1.6 fried sizings: 165 ℃ of fried 50s of oil temperature.
1.7 scorch: with after 110 ℃ of baking 8min of electric oven, it is more than 80 ℃ with steam box, steaming the central temperature of arranging to cheese chicken, obtain cheese chicken row.
Gained cheese chicken row mouthfeel is unique, fresh and tender succulence.
Embodiment 2
2.1 cut: it is 0.5cm that 1500g chicken leg meat is cut into thickness, wide 6cm, and the belt leather cube meat of long 10cm, removes superabundant fats, obtains raw material cube meat.
2.2 knead-saltings: the raw material cube meat obtaining in 2.1 is mixed with pickling liquid, carry out knead-salting in vacuum under the environment that is 0.05-0.1MPa, the tumbling time is 40min; Pickling liquid formula used is: salt 30g, white granulated sugar 30g, monosodium glutamate 3g, soy sauce 15g, fresh green onion 30g, fresh ginger 25g, sodium phosphate trimer 4.5g, ethyl maltol 0.75g, meat flavor 4.5g.
2.3 dozens of powder: the cube meat after knead-salting is mixed with 90g starch, mix thoroughly.
2.4 with cheese: by beating the skin of cube meat after powder, start, put the cheese that thickness is 0.4cm, then skin is applied cheese is covered tightly.
Powder is wrapped up in 2.5 starchings: at the outside of the cube meat with after cheese spray one deck slurry, then wrap up in one deck and wrap up in powder or breadcrumbs.Slurry is that the wheat flour of 15 weight portions is, the white granulated sugar of the starch of 4 weight portions, 0.3 weight portion and the water of 50 weight portions.Wrap up in the hard flour that powder is 12 weight portions, potato starch, 2.2 weight portion converted starches and the 0.1 weight portion sodium bicarbonate of 4 weight portions.
2.6 fried sizings: 165 ℃ of fried 50s of oil temperature.
2.7 scorch: with after 110 ℃ of baking 8min of electric oven, it is more than 80 ℃ with steam box, steaming the central temperature of arranging to cheese chicken, obtain cheese chicken row.
Gained cheese chicken row mouthfeel is unique, fresh and tender succulence.
Embodiment 3
3.1 cut: it is 0.5cm that 1500g chicken leg meat is cut into thickness, wide 6cm, and the belt leather cube meat of long 10cm, removes superabundant fats, obtains raw material cube meat.
3.2 knead-saltings: the raw material cube meat obtaining in 3.1 is mixed with pickling liquid, carry out knead-salting in vacuum under the environment that is 0.05-0.1MPa, the tumbling time is 40min; Pickling liquid formula used is: salt 20g, white granulated sugar 45g, monosodium glutamate 8g, soy sauce 25g, fresh green onion 15g, fresh ginger 15g, sodium phosphate trimer 3g, ethyl maltol 0.75g, meat flavor 3g.
3.3 dozens of powder: the cube meat after knead-salting is mixed with 90g starch, mix thoroughly.
3.4 with cheese: by beating the skin of cube meat after powder, start, put the cheese that thickness is 0.4cm, then skin is applied cheese is covered tightly.
Powder is wrapped up in 3.5 starchings: at the outside of the cube meat with after cheese spray one deck slurry, then wrap up in one deck and wrap up in powder or breadcrumbs.Slurry is that the wheat flour of 15 weight portions is, the white granulated sugar of the starch of 4 weight portions, 0.3 weight portion and the water of 50 weight portions.Wrap up in the hard flour that powder is 12 weight portions, potato starch, 2.2 weight portion converted starches and the 0.1 weight portion sodium bicarbonate of 4 weight portions.
3.6 fried sizings: 165 ℃ of fried 50s of oil temperature.
3.7 scorch: with after 110 ℃ of baking 8min of electric oven, it is more than 80 ℃ with steam box, steaming the central temperature of arranging to cheese chicken, obtain cheese chicken row.
Gained cheese chicken row mouthfeel is unique, fresh and tender succulence.
Comparative example 1
1.1 cut: it is 0.5cm that 1500g chicken leg meat is cut into thickness, wide 6cm, and the belt leather cube meat of long 10cm, removes superabundant fats, obtains raw material cube meat.
1.2 knead-saltings: the raw material cube meat obtaining in 1.1 is mixed with pickling liquid, carry out knead-salting in vacuum under the environment that is 0.05-0.1MPa, the tumbling time is 40min; Pickling liquid formula used is: salt 15g, white granulated sugar 30g, monosodium glutamate 3g, soy sauce 15g, fresh green onion 6g, fresh ginger 6g, sodium phosphate trimer 1.5g, ethyl maltol 0.75g, meat flavor 3g.
1.3 dozens of powder: the cube meat after knead-salting is mixed with 90g starch, mix thoroughly.
Powder is wrapped up in 1.4 starchings: at the outside of the cube meat with after cheese spray one deck slurry, then wrap up in one deck and wrap up in powder or breadcrumbs.Slurry is that the wheat flour of 15 weight portions is, the white granulated sugar of the starch of 4 weight portions, 0.3 weight portion and the water of 50 weight portions.Wrap up in the hard flour that powder is 12 weight portions, potato starch, 2.2 weight portion converted starches and the 0.1 weight portion sodium bicarbonate of 4 weight portions.
1.5 fried sizings: 165 ℃ of fried 50s of oil temperature.
1.6 scorch: with after 110 ℃ of baking 8min of electric oven, it is more than 80 ℃ with steam box, steaming the central temperature of arranging to cheese chicken, obtain chicken row.
Taste and mouthfeel to the chicken row who obtains in the cheese chicken row who obtains in embodiment 1～3 and comparative example 1 are evaluated.
Evaluation method is: in the cheese chicken row that the embodiment of the present invention 1～3 of usining is prepared and comparative example 1, the chicken row of preparation is as evaluation object, chicken row's mouthfeel and the evaluation of taste are respectively divided into 5 grades, estimator evaluates it according to the hobby of oneself, after sequence, provide respectively score value, the best is chosen as 5 minutes, successively decrease successively, or experimental group that fancy grade close close to smell, allows to occur score value arranged side by side.
The evaluation of result is mainly carried out to taste and mouthfeel evaluation according to the people of different occupation or all ages and classes section.By chicken row Random assignment undetermined, by consumer, it is compared to evaluation respectively, participating in pricer number is 30 people.The results are shown in Table 1 and table 2.
Table 1, the comparison of chicken row taste appraisal
Table 1, chicken row mouthfeel evaluation comparison
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (10)
1. cheese chicken row's a preparation method, is characterized in that, comprising:
(1) cut: chicken leg meat is cut into the belt leather cube meat that thickness is 0.4～1cm, remove superabundant fats, obtain raw material cube meat;
(2) knead-salting: described raw material cube meat is mixed with pickling liquid, carry out knead-salting, the cube meat after being pickled;
Every 100 weight portion Fresh Grade Breast pickling liquid formula used is: salt 0.5～2 weight portion, white granulated sugar 1.5～4 weight portions, monosodium glutamate 0.2～1 weight portion, soy sauce 1～3 weight portion, green onion 0.02～2 weight portion, ginger 0.02～2 weight portion, water-loss reducer 0.04～0.2 weight portion, ethyl maltol 0.01～0.1 weight portion, flavoring essence 0.2～1 weight portion;
(3) beat powder: the cube meat after described pickling is mixed with starch;
(4) with cheese: cheese is placed between the cube meat skin and meat of beating after powder;
(5) powder is wrapped up in starching: at appearance spray one deck slurry of the cube meat with after cheese, then wrap up in one deck and wrap up in powder or breadcrumbs;
(6) fried sizing;
(7) scorch.
2. preparation method according to claim 1, is characterized in that, the wide of described belt leather cube meat is 5.5～6.5cm, and length is 9.5～10.5cm.
3. preparation method according to claim 1, is characterized in that, described water-loss reducer is one or more in sodium phosphate trimer, sodium pyrophosphate and six inclined to one side sodium sulphate.
4. preparation method according to claim 1, is characterized in that, described flavoring essence is meat flavor.
5. preparation method according to claim 1, is characterized in that, the vacuum of described knead-salting is 0.06-0.1MPa, and the time of knead-salting is 15～60min.
6. preparation method according to claim 1, is characterized in that, described in cube meat after pickling and the mass ratio of starch be 100:(3～8).
7. preparation method according to claim 1, is characterized in that, described slurry comprises the wheat flour of 13～20 weight portions, the white granulated sugar of the starch of 2～6 weight portions, 0.1～0.6 weight portion and the water of 40～60 weight portions.
8. preparation method according to claim 1, is characterized in that, described in wrap up in the hard flour that powder comprises 10～15 weight portions, potato starch, 1.8～2.5 weight portion converted starches and 0.05～0.15 weight portion sodium bicarbonate of 2～5 weight portions.
9. preparation method according to claim 1, is characterized in that, the temperature of described fried sizing is 165 ℃～175 ℃, and the time of fried sizing is 40～120s.
10. preparation method according to claim 1, is characterized in that, described step (7) is scorched and is specially: with after 110 ℃～130 ℃ baking 8～15min of electric oven, it is more than 80 ℃ with steam box, steaming the central temperature of arranging to cheese chicken.
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