CN103932222A - To-be-fried puffed rice chicken fillet and processing method thereof - Google Patents
To-be-fried puffed rice chicken fillet and processing method thereof Download PDFInfo
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- CN103932222A CN103932222A CN201410180852.3A CN201410180852A CN103932222A CN 103932222 A CN103932222 A CN 103932222A CN 201410180852 A CN201410180852 A CN 201410180852A CN 103932222 A CN103932222 A CN 103932222A
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- 235000013330 chicken meat Nutrition 0.000 title claims abstract description 87
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 29
- 235000009566 rice Nutrition 0.000 title claims abstract description 29
- 238000003672 processing method Methods 0.000 title claims description 7
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- 229920002472 Starch Polymers 0.000 claims abstract description 34
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- 239000000463 material Substances 0.000 claims abstract description 12
- 239000000796 flavoring agent Substances 0.000 claims abstract description 10
- 235000019634 flavors Nutrition 0.000 claims abstract description 10
- 241000209094 Oryza Species 0.000 claims abstract 13
- 239000000843 powder Substances 0.000 claims description 49
- 241000287828 Gallus gallus Species 0.000 claims description 48
- 230000035800 maturation Effects 0.000 claims description 23
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 235000013312 flour Nutrition 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 14
- 235000013373 food additive Nutrition 0.000 claims description 13
- 239000002778 food additive Substances 0.000 claims description 13
- 235000013599 spices Nutrition 0.000 claims description 12
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- 241000209140 Triticum Species 0.000 claims description 11
- 235000021307 Triticum Nutrition 0.000 claims description 11
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- 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 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 11
- 239000004223 monosodium glutamate Substances 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 8
- 238000007598 dipping method Methods 0.000 claims description 7
- 238000001125 extrusion Methods 0.000 claims description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 5
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 4
- 235000019482 Palm oil Nutrition 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
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- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 2
- 241000206575 Chondrus crispus Species 0.000 claims description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 2
- 229920002907 Guar gum Polymers 0.000 claims description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 2
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 2
- 235000019820 disodium diphosphate Nutrition 0.000 claims description 2
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 claims description 2
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 2
- 229930195729 fatty acid Natural products 0.000 claims description 2
- 239000000194 fatty acid Substances 0.000 claims description 2
- -1 glycerine fatty acid Chemical class 0.000 claims description 2
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- 239000000665 guar gum Substances 0.000 claims description 2
- 229960002154 guar gum Drugs 0.000 claims description 2
- 235000010417 guar gum Nutrition 0.000 claims description 2
- 229910000403 monosodium phosphate Inorganic materials 0.000 claims description 2
- 235000019799 monosodium phosphate Nutrition 0.000 claims description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 2
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 8
- 235000013339 cereals Nutrition 0.000 abstract description 3
- 239000011248 coating agent Substances 0.000 abstract 1
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- 239000003086 colorant Substances 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 17
- 235000019198 oils Nutrition 0.000 description 17
- 238000005516 engineering process Methods 0.000 description 7
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- 239000007787 solid Substances 0.000 description 7
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- 239000000203 mixture Substances 0.000 description 5
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- 238000010521 absorption reaction Methods 0.000 description 4
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- 125000003118 aryl group Chemical group 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
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- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 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
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
-
- 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
Abstract
The invention provides to-be-fried puffed rice chicken fillet. The outer surface of the to-be-fried puffed rice chicken fillet is coated with cured starch. The invention also provides a method for processing the puffed rice chicken fillet. The cured starch is introduced to serve as a coating material, so that the appearance form of a chicken fillet product is improved, the scaly stereoscopic sense of the appearance of the product is outstanding, and diversified colors are presented. Moreover, the taste crispness of the product is improved, and the grain flavor is thick.
Description
Technical field
The present invention relates to a kind of chicken fillet, relate in particular to a kind of treat fried puffed rice chicken fillet and processing method thereof.
Background technology
Chicken fillet is the typical products of wrapped class, is a kind of taking Fresh Grade Breast as raw material, through cutting, pickled, wrap up in the chicken meat food that crumbs, quick-frozen form.In supermarket, the channel such as group meals, fast food company, locksmith, aquatic products wholesale market extensively sells.Taste is taking original flavor, fragrant peppery, cumin taste as representative.Chicken fillet is as the deep processed product of chicken, and because it has easy to processly, equipment investment is few; Long shelf-life, deepfreeze can reach 12 months; Can improve the advantages such as the added value 10-40% of chicken.In of the same trade, by production and sales widely, product appearance lacks novelty, and product homogeneity problem is serious.
Chicken fillet belongs to wrapped series products; its jacket layer material is one or more layers protective coating; it is high that the present invention can solve chicken fillet product in frying course the oil absorbency of tradition taking crumbs as wrapped material; product moisture loss is large; flood in process of production tumbling link assimilation effect bad; wrap up in the wrapped waste of material of powder link serious, product appearance lacks the shortcoming of novelty.
Summary of the invention
The present invention is intended to solve the serious problem of product appearance unification of existing chicken fillet, and by introducing aging starch, the outward appearance flakey third dimension of product is more outstanding, and color has more diversity; The fried oil absorbency of product reduces, and the crisp degree of products taste improves, cereal aromatic flavour; The employing of secondary tumbling technology, is fully absorbed maceration extract, and the water holding capacity of product strengthens, and product moisture loss reduces, and the succulence of product improves, and local flavor is stronger.
In order to achieve the above object, the application provides a kind of fried puffed rice chicken fillet for the treatment of, described in treat fried puffed rice chicken fillet outer surface be coated with and be wrapped with aging starch.
Wherein, described in, treat that fried puffed rice chicken fillet contains following component:
Chicken 35.05-56.95 weight portion, water 7.64-13.64 weight portion, wheat flour 19.42-29.42 weight portion, starch 7.35-17.35 weight portion, vegetable oil 0.27-1.27 weight portion, egg liquid 0.21-1.21 weight portion, food additives 1.78-2.58 weight portion, flavor enhancement 2.28-3.56.
Wherein, described flavor enhancement comprises:
Salt 1.53-3.13 weight portion, granulated sugar 0.13-0.23 weight portion, spice 0.19-0.29 weight portion, monosodium glutamate 0.13-0.23 weight portion, flavoring essence 0.02-0.22 weight portion.
Wherein, it comprises following raw material components:
Chicken 35.05-56.95 weight portion, water 7.64-13.64 weight portion, wheat flour 19.42-29.42 weight portion, starch 7.35-17.35 weight portion, vegetable oil 0.27-1.27 weight portion, egg liquid 0.21-1.21 weight portion, salt 1.53-3.13 weight portion, granulated sugar 0.13-0.23 weight portion, spice 0.19-0.29 weight portion, monosodium glutamate 0.13-0.23 weight portion, food additives 1.78-2.58 weight portion.
Wherein, described aging starch, for taking ative starch, wheat flour as major ingredient with taking salt, palm oil, baking powder as auxiliary material, adopts Extrusion cooking for better to make.
Wherein, described food additives are one or more in acetate starch, sodium acid carbonate, carragheen, sodium carbonate, citric acid, natrium citricum, guar gum, Sodium Acid Pyrophosphate, sodium dihydrogen phosphate and single glycerine fatty acid fat.
Wherein, described chicken is length 6-10cm, and width, that thickness is 0.6-0.9cm is rectangular.
The present invention also provides a kind of processing method of as above-mentioned puffed rice chicken fillet, it is characterized in that,
(1) take the following raw material components of described each component:
Chicken 35.05-56.95 weight portion, water 7.4-13.64 weight portion, vegetable oil 0.27-1.27 weight portion, weight portion, salt 1.53-3.13 weight portion, granulated sugar 0.13-0.23 weight portion, spice 0.19-0.29 weight portion, monosodium glutamate 0.13-0.23 weight portion, food additives 1.78-2.58 weight portion;
(2) dipping tumbling
Above-mentioned each component raw material is mixed, carry out tumbling for the first time, then add 0.21-1.21 weight portion egg liquid to carry out tumbling for the second time, obtain the chicken that tumbling is good;
(3) maturation: chicken good tumbling is carried out to maturation;
(4) wrap up in powder: by the good chicken of maturation, after adding 17.35-27.35 weight portion aging starch and wheat flour 19.42-29.42 weight portion evenly to mix, in Powder binding machine, carry out wrapped;
(5) carry out quick-frozen by wrapping up in the chicken that powder completes.
Wherein, described condition of flooding for the first time tumbling is: vacuum 0.085Mpa, rotating speed 6-10rpm, tumbling time 60-90 minute,
The condition of described secondary tumbling is: vacuum 0.085Mpa, rotating speed 6-10rpm, tumbling time amount to 10-30 minute.
Wherein, the condition of described maturation is: temperature is 0-5 DEG C, and the time is 6-12 hour.
Compared with relevant technologies, the beneficial effect of the embodiment of the present invention is as follows:
1, the present invention introduces aging starch as wrapped material, and chicken fillet product appearance form is improved, and the outward appearance flakey third dimension of product is more outstanding, and color has more diversity; In product frying course, oil absorbency reduces, and has reduced the intake of fat in the edible process of consumer; The use of novel wrapped material, makes the raising of products taste brittleness, cereal aromatic flavour.
2, the employing of secondary tumbling technology of the present invention, is fully absorbed maceration extract, and the water holding capacity of product strengthens, and in frying course, moisture loss reduces, the more soft succulence of meat of product, and local flavor is stronger.
3, be transformed into unbodied plasticity pastel at the particle of extrusion process ative starch by crystalline state, by the mould extrusion modling at extruder outlet place, shape, color, size, the mouthfeel of wrapping up in powder sheet can choose at random, compared with the product of producing with traditional crumbs, the product that powder sheet is produced is wrapped up in use, and form has more diversity.
Detailed description of the invention
Below the mode with embodiment is made further instructions the present invention, but following examples are only example, not in order to limit the present invention.
In following embodiment, except specifically noting, the raw material that uses all can be by the commercially available acquisition of general manufacturer.
Embodiment 1
(1) raw meat is selected, is processed: select the complete fresh large brisket of peeling chicken without extravasated blood, foreign; Large brisket is divided into length 6-10cm, and width, that thickness is 0.6-0.9cm is rectangular.
(2) dipping tumbling:
Take the each component of maceration extract: water 13.64 weight portions, salt 1.53 weight portions, vegetable oil 0.27 weight portion, spice 0.29 weight portion, granulated sugar 0.23 weight portion, monosodium glutamate 0.23 weight portion, food additives 1.78 weight portions.
The chicken of said components and 35.05 weight portions is added in tumbler, carry out tumbling for the first time, tumbling condition for the first time: vacuum 0.085Mpa, rotating speed 6-10rpm, time 60-90 minute.
After tumbling completes for the first time, add the egg liquid of 0.21 weight portion, carry out secondary tumbling, tumbling condition for the second time: vacuum-0.085Mpa, rotating speed 6-10rpm, time 10-30 minute.
(3) maturation: the chicken that tumbling is good uses after maturation 6-12 hour in the freezer of 0-5 DEG C.
(4) wrap up in powder: by the good chicken of maturation, add 17.35 weight portion aging starches (Jinan Jia Nong Food Co., Ltd, wrap up in powder sheet JNW-018AD) and after wheat flour 29.42 weight portions evenly mix, in Powder binding machine, carry out wrapped, in Powder binding machine, enter wrappedly, wrap up in painting rate: 30-40%.
Wrap up in powder rate and refer to that product is through wrapping up in after powder craft operation, the ratio of weight before wrapping up in the weight value added of powder front and back and wrapping up in powder.Wrap up in weight M1 after powder, wrap up in weight M2 before powder, the computing formula of wrapping up in powder rate is:
(5) carry out quick-frozen by wrapping up in the chicken that powder completes: below central temperature-18 of chicken DEG C, just obtain treating fried puffed rice chicken fillet.
Embodiment 2
(1) raw meat is selected, is processed: select the complete fresh large brisket of peeling chicken without extravasated blood, foreign; Large brisket is divided into length 6-10cm, and width, that thickness is 0.6-0.9cm is rectangular.
(2) dipping tumbling:
Take the each component of maceration extract: water 7.64 weight portions, salt 3.13 weight portions, vegetable oil 1.27 weight portions, spice 0.19 weight portion, granulated sugar 0.13 weight portion, monosodium glutamate 0.13 weight portion, food additives 2.58 weight portions.
The chicken of said components and 56.95 weight portions is added in tumbler, carry out tumbling for the first time, tumbling condition for the first time: vacuum 0.085Mpa, rotating speed 6-10rpm, time 60-90 minute.
After tumbling completes for the first time, add the egg liquid of 1.21 weight portions, carry out secondary tumbling, tumbling condition for the second time: vacuum 0.085Mpa, rotating speed 6-10rpm, time 10-30 minute.。
(3) maturation: the chicken that tumbling is good uses after maturation 6-12 hour in the freezer of 0-5 DEG C.
(4) wrap up in powder: by the good chicken of maturation, add 7.35 weight portion aging starches (Jinan Jia Nong Food Co., Ltd, wrap up in powder sheet JNW-018AD) and after wheat flour 19.42 weight portions evenly mix, in Powder binding machine, carry out wrapped, in Powder binding machine, carry out wrapped, wrap up in painting rate: 30-40%, wrap up in powder rate assay method with embodiment 1.
(5) carry out quick-frozen by wrapping up in the chicken that powder completes: below central temperature-18 of chicken DEG C, just obtain treating fried puffed rice chicken fillet.
Embodiment 3
(1) raw meat is selected, is processed: select the complete fresh large brisket of peeling chicken without extravasated blood, foreign; Large brisket is divided into length 6-10cm, and width, that thickness is 0.6-0.9cm is rectangular.
(2) dipping tumbling:
Take the each component of maceration extract: water 10.64 weight portions, salt 2.33 weight portions, vegetable oil 0.77 weight portion, spice 0.24 weight portion, granulated sugar 0.18 weight portion, monosodium glutamate 0.18 weight portion, food additives 2.18 weight portions.
The chicken of said components and 46 weight portions is added in tumbler, carry out tumbling for the first time, tumbling condition for the first time: vacuum 0.085Mpa, rotating speed 6-10rpm, time 60-90 minute.
After tumbling completes for the first time, add the egg liquid of 0.71 weight portion, carry out secondary tumbling, tumbling condition for the second time: vacuum 0.085Mpa, rotating speed 6-10rpm, time 10-30 minute.。
(3) maturation: the chicken that tumbling is good uses after maturation 6-12 hour in the freezer of 0-5 DEG C.
(4) wrap up in powder: by the good chicken of maturation, add 12.35 weight portion extrusion starch (Jinan Jia Nong Food Co., Ltd, wrap up in powder sheet JNW-018AD) and after wheat flour 24.42 weight portions evenly mix, in Powder binding machine, carry out wrapped, in Powder binding machine, carry out wrapped, wrap up in painting rate: 30-40%, wrap up in powder rate assay method with embodiment 1.
(5) carry out quick-frozen by wrapping up in the chicken that powder completes: below central temperature-18 of chicken DEG C, just obtain treating fried puffed rice chicken fillet.
Embodiment 4
(1) raw meat is selected, is processed: select the complete fresh large brisket of peeling chicken without extravasated blood, foreign; Large brisket is divided into length 6-10cm, and width, that thickness is 0.6-0.9cm is rectangular.
(2) dipping tumbling:
Take the each component of maceration extract: water 12.5 weight portions, salt 2.23 weight portions, vegetable oil 0.8 weight portion, spice 0.24 weight portion, granulated sugar 0.18 weight portion, monosodium glutamate 0.2 weight portion, food additives 2.32 weight portions.
Said components and 46.1 weight portion chicken are added in tumbler, carry out tumbling for the first time, tumbling condition for the first time: vacuum 0.085Mpa, rotating speed 6-10rpm, time 60-90 minute.
After tumbling completes for the first time, add the egg liquid of 0.71 weight portion, carry out secondary tumbling, tumbling condition for the second time: vacuum 0.085Mpa, rotating speed 6-10rpm, time 10-30 minute.。
(3) maturation: the chicken that tumbling is good uses after maturation 6-12 hour in the freezer of 0-5 DEG C.
(4) wrap up in powder: by the good chicken of maturation, add 12.3 weight portion aging starches (Jinan Jia Nong Food Co., Ltd, wrap up in powder sheet JNW-018AD) and after wheat flour 22.42 weight portions evenly mix, in Powder binding machine, carry out wrapped, in Powder binding machine, carry out wrapped, wrap up in painting rate: 30-40%, wrap up in powder rate assay method with embodiment 1.
(5) carry out quick-frozen by wrapping up in the chicken that powder completes: below central temperature-18 of chicken DEG C, just obtain treating fried puffed rice chicken fillet.
The aging starch of embodiment 1-4 is taking ative starch, wheat flour as major ingredient, and taking salt, palm oil, baking powder as auxiliary material, employing Extrusion cooking for better is made squeezing, maturing starch.As disposable embodiment, aging starch can change the composition of major ingredient and auxiliary material, and as adopted major ingredient can adopt rice, corn, purple sweet potato powder, mung bean flour etc., auxiliary material can also add vegetable oil, yeast powder, spice etc.
Also can change the shape of aging starch, as circular, bar-shaped, sheet, flakey, spherical, spheroid etc.The size of aging starch also can change, and as 3mm, 6mm, 12mm etc., the color of aging starch also can change, as white, yellow, purple, green etc.
Aging starch in embodiment 1-4 is the squeezing, maturing starch that conventional extrusion curing process is made, and the aging starch of also can other technique making, cures ripe (swollen) change technology etc. at as ripe in microwave (swollen) change technology.
Comparative example 1
(1) raw meat is selected, is processed: select the complete fresh large brisket of peeling chicken without extravasated blood, foreign; Large brisket is divided into length 6-10cm, and width, that thickness is 0.6-0.9cm is rectangular.
(2) dipping tumbling:
Take the each component of maceration extract: water 13.64 weight portions, salt 1.53 weight portions, vegetable oil 0.27 weight portion, spice 0.29 weight portion, granulated sugar 0.23 weight portion, monosodium glutamate 0.23 weight portion, food additives 1.78 weight portions.
The chicken of said components and 35.05 weight portions is added in tumbler, carry out tumbling for the first time, tumbling condition for the first time: vacuum 0.085Mpa, rotating speed 6-10rpm, time 60-90 minute.
(3) maturation: the chicken that tumbling is good uses after maturation 6-12 hour in the freezer of 0-5 DEG C.
(4) wrap up in powder: by the good chicken of maturation, after adding the conventional crumbs that use of 17.35 weight portions and wheat flour 29.42 weight portions evenly to mix, in Powder binding machine, carry out wrappedly, in Powder binding machine, carry out wrapped.
(5) carry out quick-frozen by wrapping up in the chicken that powder completes: below central temperature-18 of chicken DEG C, just obtain the conventional fried puffed rice chicken fillet for the treatment of.
Test case
(1) the fried puffed rice chicken fillet for the treatment of of being prepared by example 1-4 and comparative example 1 carries out moisture loss (fried percentage of water loss) test, and method of testing is as follows:
The fried puffed rice chicken fillet for the treatment of that takes equivalent weight is designated as M1, carries out fried percentage of water loss mensuration, and fried condition is set: temperature: 170 DEG C, the time: 1 point 45 seconds.Product after fried is placed on oil-Absorbing Sheets, and oil suction 2 minutes, until no longer oil suction on oil-Absorbing Sheets is measured the weight of chicken fillet for being designated as M2, then calculates fried percentage of water loss by changing oil-Absorbing Sheets, and its numerical value is in table 1.
Table 1
(2) oil absorbency assay method:
Take aging starch and a traditional crumbs of four parts, put into the sieve (making to wrap up in powder sheet does not fall from sieve) below mesh 0.5mm, fried condition is set: 170 DEG C of oil temperatures, the time: 1 point 45 seconds.After fried, the solid after fried (chip) is transferred on filter paper.Oil suction 2 minutes on filter paper, changes filter paper until no longer oil suction, measures the weight of solid (chip), then calculates oil absorbency, and its numerical value is in table 2.
Oil absorption measure and calculation formula:
Solid weight (the g)-wet weight (g) of solid conversion amount=weighing
Oil absorption (g)=fried rear solid weight (g)-fried front solid converted weight (g)
Oil absorbency=oil absorption (g)/solid conversion amount (g)
Table 2
| ? | The 1st part | The 2nd part | The 3rd part | The 4th part | Contrast groups |
| Oil absorbency | 22.13％ | 18.12％ | 28.13％ | 24.13％ | 31.12％ |
Show by table 1 and table 2 data, the application of aging starch and secondary tumbling technology, make puffed rice chicken fillet in fried conditioning process, the water holding capacity of product strengthens, the more traditional chicken fillet that is coated with material taking crumbs as wrapping up in of fried percentage of water loss obviously reduces by 6 percentage points (mean value), aging starch more traditional crumbs aspect oil absorbency low 8 percentage points (mean values), the use of aging starch, reduce the oil absorption in product frying course, thereby reduced the intake of fat in the edible process of consumer.
Although the disclosed embodiment of the present invention as above, the embodiment that described content just adopts for the ease of understanding the present invention, not in order to limit the present invention.Technical staff in any the technical field of the invention; do not departing under the prerequisite of the disclosed spirit and scope of the present invention; can do any amendment and variation what implement in form and in details; but scope of patent protection of the present invention, still must be as the criterion with the scope that appending claims was defined.
Claims (10)
1. treat a fried puffed rice chicken fillet, it is characterized in that, described in treat fried puffed rice chicken fillet outer surface be coated with and be wrapped with aging starch.
2. puffed rice chicken fillet according to claim 1, wherein, described in treat that fried puffed rice chicken fillet contains following component:
Chicken 35.05-56.95 weight portion, water 7.64-13.64 weight portion, wheat flour 19.42-29.42 weight portion, starch 7.35-17.35 weight portion, vegetable oil 0.27-1.27 weight portion, egg liquid 0.21-1.21 weight portion, food additives 1.78-2.58 weight portion, flavor enhancement 2.28-3.56.
3. puffed rice chicken fillet according to claim 2, wherein, described flavor enhancement comprises:
Salt 1.53-3.13 weight portion, granulated sugar 0.13-0.23 weight portion, spice 0.19-0.29 weight portion, monosodium glutamate 0.13-0.23 weight portion, flavoring essence 0.02-0.22 weight portion.
4. puffed rice chicken fillet according to claim 1, wherein, it comprises following raw material components:
Chicken 35.05-56.95 weight portion, water 7.64-13.64 weight portion, wheat flour 19.42-29.42 weight portion, starch 7.35-17.35 weight portion, vegetable oil 0.27-1.27 weight portion, egg liquid 0.21-1.21 weight portion, salt 1.53-3.13 weight portion, granulated sugar 0.13-0.23 weight portion, spice 0.19-0.29 weight portion, monosodium glutamate 0.13-0.23 weight portion, food additives 1.78-2.58 weight portion.
5. according to the puffed rice chicken fillet described in any one in claim 1-4, wherein, described aging starch, for taking ative starch, wheat flour as major ingredient with taking salt, palm oil, baking powder as auxiliary material, adopts Extrusion cooking for better to make.
6. according to the puffed rice chicken fillet described in any one in claim 2-4, wherein, described food additives are one or more in acetate starch, sodium acid carbonate, carragheen, sodium carbonate, citric acid, natrium citricum, guar gum, Sodium Acid Pyrophosphate, sodium dihydrogen phosphate and single glycerine fatty acid fat.
7. according to the puffed rice chicken fillet described in any one in claim 2-4, wherein, described chicken is length 6-10cm, and width, that thickness is 0.6-0.9cm is rectangular.
8. a processing method for puffed rice chicken fillet as described in any one in claim 1-5, is characterized in that,
(1) take the following raw material components of described each component:
Chicken 35.05-56.95 weight portion, water 7.4-13.64 weight portion, vegetable oil 0.27-1.27 weight portion, weight portion, salt 1.53-3.13 weight portion, granulated sugar 0.13-0.23 weight portion, spice 0.19-0.29 weight portion, monosodium glutamate 0.13-0.23 weight portion, food additives 1.78-2.58 weight portion;
(2) dipping tumbling
Above-mentioned each component raw material is mixed, carry out tumbling for the first time, then add 0.21-1.21 weight portion egg liquid to carry out tumbling for the second time, obtain the chicken that tumbling is good;
(3) maturation: chicken good tumbling is carried out to maturation;
(4) wrap up in powder: by the good chicken of maturation, after adding 17.35-27.35 weight portion aging starch and wheat flour 19.42-29.42 weight portion evenly to mix, in Powder binding machine, carry out wrapped;
(5) carry out quick-frozen by wrapping up in the chicken that powder completes.
9. processing method according to claim 8, wherein, described condition of flooding for the first time tumbling is: vacuum 0.085Mpa, rotating speed 6-10rpm, tumbling time 60-90 minute,
The condition of described secondary tumbling is: vacuum 0.085Mpa, rotating speed 6-10rpm, tumbling time amount to 10-30 minute.
10. processing method according to claim 8 or claim 9, wherein, the condition of described maturation is: temperature is 0-5 DEG C, the time is 6-12 hour.
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| CN104305299A (en) * | 2014-10-30 | 2015-01-28 | 北京华都肉鸡公司 | Popcorn chicken and processing method thereof |
| CN105285943A (en) * | 2015-09-21 | 2016-02-03 | 三明百事达淀粉有限公司 | Deep frying coating powder and making process thereof |
| CN106578970A (en) * | 2016-12-28 | 2017-04-26 | 河南众品食业股份有限公司 | Small crispy pork slices and preparation method thereof |
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Application publication date: 20140723 |