CN103719897A - Flour-coated chicken drumstick - Google Patents
Flour-coated chicken drumstick Download PDFInfo
- Publication number
- CN103719897A CN103719897A CN201210398316.1A CN201210398316A CN103719897A CN 103719897 A CN103719897 A CN 103719897A CN 201210398316 A CN201210398316 A CN 201210398316A CN 103719897 A CN103719897 A CN 103719897A
- Authority
- CN
- China
- Prior art keywords
- powder
- grams
- chicken leg
- wrap
- wrapping
- 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
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a producing process and a formula technology for a flour-coated chicken drumstick. The invention adopts the technical scheme: first, washing a qualified chicken drumstick and immersing with pulp; then, coating the chicken drumstick which is immersed with the pulp with flour, and deep-frying; finally, quick-freezing, weighing, packaging, warehousing and storing. A novel eating chicken drumstick product is provided in China, and the requirements of domestic markets are met.
Description
Technical field
The invention belongs to food product manufacture field, be specifically related to a kind of production technology and formula technique of wrapping up in powder chicken leg.
Background technology
Along with the raising of people's living standard, the sales volume of chicken increased year by year in recent years.On poultry market, chicken belongs to best-selling product at home, is deeply subject to consumer's welcome.A large amount of chickens all will be consumed in the annual whole nation, but the eating method of chicken is single, except Braised chicken in brown sauce, plain chicken shreds, oily quick-fried chicken nugget, stewed chicken soup, there is no how good eating method, does not also have at present one to be convenient for carrying, and opens instant flavored chicken goods and processing method.
Summary of the invention
The object of the invention is to: invention one is wrapped up in powder chicken leg, allow chicken leg become the delicious food on people's dining table with another kind of local flavor, to meet consumer's needs.
Technical scheme of the present invention is: first qualified chicken leg is cleaned and invades slurry, then the chicken leg of invading slurry was wrapped up in to powder, fried last quick-frozen, the packing of weighing, enter storehouse storage.
Invade formula of size and the manufacture craft thereof of slurry:
First by 4000 grams of onions, 2000 grams, ginger, 1000 grams of chives, 500 grams of garlic cloves, 50 grams, Chinese prickly ash, 100 grams, pepper, 50 grams of chilli powders, 50 grams of clean mixing of fennel, in the baking oven of 100-120 ℃, dry, roll over powdered, sieve with 200 eye mesh screens, screened part does not continue to roll over powdered after sieve, until all by 200 eye mesh screens, be made into flavoring.
Gets again 10 grams of flour 50kg, white granulated sugar 3kg, edible salt 1kg, tomato powder 0.5kg, monosodium glutamate 0.2kg, 50 grams of citric acids, vitamin Cs (Vc) and evenly mix, then the flavoring that above-mentioned formula is made adds stirring,
Then with water and the powder ratio furnishing pasty state of 1.8: 1, wrap up in the slurry that powder is used.
Wrap up in formula and the manufacture craft thereof of powder:
Wrap up in powder formula: with 1000 grams of Strong flours, 25 grams of salt, 30 grams of dry ferments, 30 grams of white granulated sugars, 30 grams of olive oil, the ratio blanking of 800 grams of water.
Manufacture craft: the raw material that will mix in above ratio be put into dough mixing machine low rate mixing 3 minutes, then rapid stirring 9 minutes, fully beaten gluten.Then the dough of becoming reconciled is put into the dish of the face of having brushed lightly, 37 ℃ of temperature bottom fermentations 3 hours, then be divided into 200 grams of big or small doughs, continue 37 ℃ of temperature bottom fermentations 1 hour.On its surface, remove dry powder and decorate, by 200 ℃ of temperature, toast 40 minutes.Finally, by breading slices, in the baking oven of 100-120 ℃, dry, be kneaded into chip after cooling, become and wrap up in powder.
Wrap up in the powder craft of wrapping up in of powder chicken leg: the chicken leg of invading slurry is stirred to dip and wraps up in powder wrapping up in powder tow sides, make chicken leg fully be wrapped up in powder parcel.
Wrap up in the frying technological process of powder chicken leg:
The refined edible oil of wrapping up in chicken leg after powder and put into approximately 180 ℃ of oil temperatures is stirred, explode to tea yellow.
Be cooled to method of freezing after normal temperature:
By wrapping up in powder chicken leg, be laid on quick-frozen dish quick-frozen 25-30 minute in the instant freezers below delivering to-35 ℃, the central temperature of wrapping up in powder chicken leg is down to rapidly below-18 ℃.
Finally weigh packing, enter storehouse store.
The powder meat flavor uniqueness of wrapping up in of the present invention, tender in outer shortcake, lasting taste, opens instant.
Implementation method
Below in conjunction with technical scheme of the present invention, further introduce specific implementation method:
1, the technological process of production is as follows:
Qualified chicken leg cleans → invades starches → wraps up in powder → fried → cooling → quick-frozen → pack → sealing → check → vanning of weighing.
2, wrap up in the concrete operations technique of powder chicken leg:
(1) invade slurry
Select qualified chicken leg to clean and invade slurry.
Wrap up in formula of size and the manufacture craft thereof of powder chicken leg:
First by 4000 grams of onions, 2000 grams, ginger, 1000 grams of chives, 500 grams of garlic cloves, 50 grams, Chinese prickly ash, 100 grams, pepper, 50 grams of chilli powders, 50 grams of clean mixing of fennel, in the baking oven of 100-120 ℃, dry, roll over powdered, sieve with 200 eye mesh screens, screened part does not continue to roll over powdered after sieve, until all by 200 eye mesh screens, be made into flavoring.
Get again flour 50kg, white granulated sugar 3kg, edible salt 1kg, tomato powder 0.5kg, monosodium glutamate 0.2kg, 50 grams of citric acids, 10 grams of evenly mixing of vitamin C (Vc), the flavoring of more above-mentioned formula being made adds stirring, then with water and the powder ratio furnishing pasty state of 1.8: 1, wrap up in the slurry that powder chicken leg is used.
(2) wrap up in powder
By invading chicken leg after slurry, put into and wrap up in powder and stir, make to wrap up in powder and be evenly bonded on chicken leg.
Wrap up in formula and the manufacture craft thereof of powder:
Wrap up in powder formula: with 1000 grams of Strong flours, 25 grams of salt, 30 grams of dry ferments, 30 grams of white granulated sugars, 30 grams of olive oil, the ratio blanking of 800 grams of water.
Manufacture craft: the raw material that will mix in above ratio be put into dough mixing machine low rate mixing 3 minutes, then rapid stirring 9 minutes, fully beaten gluten.Then the dough of becoming reconciled is put into the dish of the face of having brushed lightly, 37 ℃ of temperature bottom fermentations 3 hours, then be divided into 200 grams of big or small doughs, continue 37 ℃ of temperature bottom fermentations 1 hour.On its surface, remove dry powder and decorate, by 200 ℃ of temperature, toast 40 minutes.Finally, by breading slices, in the baking oven of 100-120 ℃, dry, be kneaded into chip after cooling, become and wrap up in powder.
(3) fried
By wrapping up in chicken leg after powder and put into the oil of approximately 180 ℃ of oil temperatures, explode to tea yellow.
(5) cooling
Chicken leg after fried is cooled to normal temperature.
(6) quick-frozen
By wrapping up in powder chicken leg, be laid on quick-frozen dish quick-frozen 25-30 minute in the instant freezers below delivering to-35 ℃, the central temperature of wrapping up in powder chicken leg is down to rapidly below-18 ℃.
(7) pack of weighing
By the pack of weighing of the different sizes such as every bag of 500g or 1000g.
(8) sealing
Sack is secured with sealing machine.
(9) sampling inspection
By product standard regulation, check before dispatching from the factory.
(10) vanning
Adopt corrugated case, every 10 kilograms or the weight dress that needs by user are a case.
Claims (6)
1. wrap up in a powder chicken leg, its production technology is: first qualified chicken leg is cleaned and is invaded slurry, then by invaded the chicken leg of slurry, fried, quick-frozen, finally weigh packing, enter storehouse storage.
2. according to the one of claim 1, wrap up in powder chicken leg, invade slurry formula of size and the manufacture craft thereof of described chicken leg are:
First by 4000 grams of onions, 2000 grams, ginger, 1000 grams of chives, 500 grams of garlic cloves, 50 grams, Chinese prickly ash, 100 grams, pepper, 50 grams of chilli powders, 50 grams of clean mixing of fennel, in the baking oven of 100-120 ℃, dry, roll over powdered, sieve with 200 eye mesh screens, screened part does not continue to roll over powdered after sieve, until all by 200 eye mesh screens, be made into flavoring;
Get again flour 50kg, white granulated sugar 3kg, edible salt 1kg, tomato powder 0.5kg, monosodium glutamate 0.2kg, 50 grams of citric acids, 10 grams of evenly mixing of vitamin C (Vc), the flavoring that above-mentioned formula is made adds stirring, then with water and the powder ratio furnishing pasty state of 1.8: 1, wrap up in the slurry that powder is used.
3. according to the one of claim 1, wrap up in powder chicken leg, described wrap up in powder formula and manufacture craft is:
Wrap up in powder formula: with 1000 grams of Strong flours, 25 grams of salt, 30 grams of dry ferments, 30 grams of white granulated sugars, 30 grams of olive oil, the ratio blanking of 800 grams of water.
Manufacture craft: the raw material mixing in above ratio is put into dough mixing machine low rate mixing 3 minutes, rapid stirring 9 minutes again, fully beaten gluten, then the dough of becoming reconciled is put into the dish of the face of having brushed lightly, 37 ℃ of temperature bottom fermentations 3 hours, be divided into again 200 grams of big or small doughs, continuation was 37 ℃ of temperature bottom fermentations 1 hour, on its surface, remove dry powder and decorate, by 200 ℃ of temperature, toast 40 minutes, finally by breading slices, in the baking oven of 100-120 ℃, dry, be kneaded into chip after cooling, become and wrap up in powder.
4. according to the one of claim 1, wrap up in powder chicken leg, the described powder craft of wrapping up in of wrapping up in powder chicken leg is: the chicken leg of invading slurry is stirred to dip and wraps up in powder wrapping up in powder tow sides, make chicken leg fully be wrapped up in powder parcel.
5. according to the one of claim 1, wrap up in powder chicken leg, described in wrap up in powder chicken leg frying technological process be: the refined edible oil of wrapping up in chicken leg after powder and put into approximately 180 ℃ of oil temperatures is stirred, explodes to tea yellow.
6. according to the one of claim 1, wrap up in powder chicken leg, described in wrap up in powder chicken leg method of freezing be: by wrapping up in powder chicken leg, be laid on quick-frozen dish and deliver to quick-frozen 25-30 minute in-35 ℃ of following instant freezers, the central temperature of wrapping up in powder chicken leg is down to rapidly below-18 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210398316.1A CN103719897A (en) | 2012-10-16 | 2012-10-16 | Flour-coated chicken drumstick |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210398316.1A CN103719897A (en) | 2012-10-16 | 2012-10-16 | Flour-coated chicken drumstick |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103719897A true CN103719897A (en) | 2014-04-16 |
Family
ID=50444391
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210398316.1A Pending CN103719897A (en) | 2012-10-16 | 2012-10-16 | Flour-coated chicken drumstick |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103719897A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107439982A (en) * | 2016-05-31 | 2017-12-08 | 陈江萍 | A kind of preparation method of fresh fragrant fried drumstick |
-
2012
- 2012-10-16 CN CN201210398316.1A patent/CN103719897A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107439982A (en) * | 2016-05-31 | 2017-12-08 | 陈江萍 | A kind of preparation method of fresh fragrant fried drumstick |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140416 |