CN104026619A - Crisp corn pudding as well as preparation method thereof - Google Patents

Crisp corn pudding as well as preparation method thereof Download PDF

Info

Publication number
CN104026619A
CN104026619A CN201410269266.6A CN201410269266A CN104026619A CN 104026619 A CN104026619 A CN 104026619A CN 201410269266 A CN201410269266 A CN 201410269266A CN 104026619 A CN104026619 A CN 104026619A
Authority
CN
China
Prior art keywords
parts
corn
pudding
chicken
starch
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
Application number
CN201410269266.6A
Other languages
Chinese (zh)
Inventor
王立海
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Shandong Hua Chang Food Science And Technology Co Ltd
Original Assignee
Shandong Hua Chang Food Science And Technology Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Shandong Hua Chang Food Science And Technology Co Ltd filed Critical Shandong Hua Chang Food Science And Technology Co Ltd
Priority to CN201410269266.6A priority Critical patent/CN104026619A/en
Publication of CN104026619A publication Critical patent/CN104026619A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/424Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • A23L13/52Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L9/00Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10Puddings; Dry powder puddings
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a crisp corn pudding as well as a preparation method thereof. The crisp corn pudding comprises the following main materials in parts by weight: 20-30 parts of chicken, 4-6 parts of sweet corn, 4-6 parts of milk shake, 3-5 parts of starch, 4-6 parts of soybean isolate protein, 4-6 parts of water and 4-6 parts of starching powder, and also comprises the following auxiliary materials in percentage by weight based on the main materials: 0.5-0.8% of salt, 1-2.5% of sugar, 0.2-0.6% of aginomoto and 0.05-0.1% of corn essence. The preparation method of the crisp corn pudding comprises the following steps: dicing, stirring, molding, starching and frying with oil so as to prepare the finished crisp corn pudding. The prepared crisp corn pudding enables nutrients contained in chicken to be complementary with nutrients in the sweet corn and milk shake, is delicious, is suitable for the taste of most of people, contains lots of nutrients, meets the pursuit of people for high-protein and low-fat food, is suitable for popularization and application, and has a favorable market prospect.

Description

Indian pudding shortcake and preparation method thereof
Technical field
The present invention relates to a kind of Indian pudding crisp, relate in particular to a kind of preparation method of Indian pudding shortcake.
Background technology
The chicken nugget of selling is in the market of a great variety, and comparatively general directly processes with chicken, and nutrition is abundant not.The chicken nugget of the various tastes that occurred successively afterwards adding various spices and made.But the chicken nugget that this mode makes just utilizes spice to change original taste and does not increase too many nutritional labeling.In recent years, along with people are more and more urgent for high protein, low-fat food pursuit, be badly in need of the fabricated product that a kind of people of meeting require.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of delicious flavour, is applicable to popular taste, contains abundant nutritional labeling, meets the pursuit of people to high protein, low-fat food, is applicable to applying, and the Indian pudding with good market prospects is crisp.
For solving the problems of the technologies described above, technical scheme of the present invention is: Indian pudding is crisp, comprises following major ingredient by weight: 20~30 parts, chicken, 4~6 parts of corns, 4~6 parts of milk shakes, 3~5 parts of starch, 4~6 parts of soybean protein isolates, 4~6 parts, water, 4~6 parts of upper starches; Also comprise following by the auxiliary material of described major ingredient weight percent meter: salt 0.5~0.8%, sugar 1~2.5%, monosodium glutamate 0.2~0.6%, corn essence 0.05~0.1%.
As preferred technical scheme, comprise following major ingredient by weight: 25 parts, chicken, 5 parts of corns, 5 parts of milk shakes, 4 parts of starch, 5 parts of soybean protein isolates, 5 parts, water, 5 parts of upper starches; Also comprise following by the auxiliary material of described major ingredient weight percent meter: salt 0.6%, sugar 1.5%, monosodium glutamate 0.4%, corn essence 0.07%.
Another technical problem to be solved by this invention is to provide the preparation method of above-mentioned Indian pudding shortcake.
For solving the problems of the technologies described above, technical scheme of the present invention is: the preparation method of Indian pudding shortcake, comprises the following steps:
Step 1 is standby by the diced shape of chicken in major ingredient;
Step 2 is poured diced chicken meat into mixer, add salt, sugar, monosodium glutamate, corn essence and water to stir, mixing time is 20~40 minutes, then vacuumize, completely tasty to diced chicken meat, add starch, soybean protein isolate, corn, milk shake to stir and make material filling, material filling topping up nitrogen is cooled to-3.4 ℃~4.4 ℃;
Step 3 is by the material filling moulding after cooling, and every Weight control is at 13.5~16.5g/;
Step 4 is made into pulpous state by upper starch, slurry process in starching machine, the fillings after moulding being carried out; Upper slurry process can adopt first goes up thin pulp, go up again the mode of underflow and carry out two step starchings, first adopt the 20-40% of upper starch gross weight to make thin pulp, starch on remaining is made to two step starchings after underflow, also can be according to the practical condition of two step starchings, thin pulp and underflow adopt different upper starches, the selection of the with slurry and upper starch of upper starch is all the known technologies in this area, at this, is not introduced;
In step 5, after slurry process, through fried operation, make product.
As preferred technical scheme, in described step 1, chicken is cut into the fourth shape of 8~10mm with dicer, the temperature of diced chicken meat be controlled at 0~4 ℃ standby.
As the further improvement to technique scheme, in described step 5, fried operation is at Fryer fried 30~40 seconds, and oil temperature is controlled at 175~190 ℃, and the weight of fried rear every product is 21~25g.
Owing to having adopted technique scheme, the product of making makes the nutritional labeling in the contained nutritional labeling of chicken and corn, milk shake complementary, chicken fine and tender taste, and flavour is delicious, contains rich in protein, calcium, phosphorus, iron.It is calcium, glutathione, vitamin A, magnesium, selenium, vitamin E and aliphatic acid that corn contains 7 kinds " anatrophics ".After measured, every l00 gram corn can provide the calcium of nearly 300 milligrams, almost with dairy products in contained calcium similar, abundant calcium can play hypotensive effect.In addition, in corn, contained Hu Luosu is converted into vitamin A after being absorbed by the body, and has protective effect on cancer risk; Plant cellulose can accelerate the discharge of carcinogen and other poisonous substances; Natural VE has promotion cell division, delays senility, and reduces serum cholesterol, prevents the function of cutaneous lesions, can also alleviate artery sclerosis and brain function decline; It is aging that the lutern that corn contains, xanthin are conducive to delay eyes.And can make the different product of taste according to the different taste of milk shake.Delicious flavour of the present invention, is applicable to popular taste, contains abundant nutritional labeling, meets the pursuit of people to high protein, low-fat food, is applicable to applying, and has good market prospects.
The specific embodiment
Below in conjunction with embodiment, further set forth the present invention.In the following detailed description, only by the mode of explanation, some one exemplary embodiment of the present invention has been described.Undoubtedly, those of ordinary skill in the art can recognize, without departing from the spirit and scope of the present invention in the situation that, can to described embodiment, revise by various mode.Therefore, being described in of embodiment is illustrative in essence, rather than for limiting the protection domain of claim.
Embodiment mono-: Indian pudding is crisp, comprises following major ingredient by weight: 20 parts, chicken, 4 parts of corns, 4 parts of milk shakes, 3 parts of starch, 4 parts of soybean protein isolates, 4 parts, water, 4 parts of upper starches; Also comprise following by the auxiliary material of described major ingredient weight percent meter: salt 0.5%, sugar 1%, monosodium glutamate 0.2%, corn essence 0.05%.
The preparation method of the Indian pudding shortcake that contains above-mentioned major ingredient and auxiliary material, comprises the following steps:
Step 1 is cut into chicken in major ingredient the fourth shape of 8~10mm with dicer, the temperature of diced chicken meat be controlled at 0~4 ℃ standby, the chicken in described major ingredient can adopt fresh chicken meat, or freezing chicken is thawed naturally.
Step 2 is poured diced chicken meat into mixer, add salt, sugar, monosodium glutamate, corn essence and water to stir, mixing time is 20~40 minutes, then vacuumize, can be evacuated to 0.83 atmospheric pressure, completely tasty to diced chicken meat, add starch, soybean protein isolate, corn, milk shake to stir and make material filling, material filling topping up nitrogen is cooled to-3.4 ℃~4.4 ℃; Mixer carries out cleaning and sterilizing before use, guarantees food hygiene.
Step 3 is by the material filling forming machine moulding after cooling, and every Weight control is at 13.5~16.5g/;
Step 4 is made into pulpous state by upper starch, slurry process in starching machine, the fillings after moulding being carried out; Upper slurry process can adopt first goes up thin pulp, go up again the mode of underflow and carry out two step starchings, first adopt the 20-40% of upper starch gross weight to make thin pulp, starch on remaining is made to two step starchings after underflow, also can be according to the practical condition of two step starchings, thin pulp and underflow adopt different upper starches, the selection of the with slurry and upper starch of upper starch is all the known technologies in this area, at this, is not introduced;
In step 5, after slurry process, through fried operation, make product; Fried operation is at Fryer fried 30~40 seconds, and oil temperature is controlled at 175~190 ℃, and the weight of fried rear every product is 21~25g.
The product making after fried operation can further be preserved by mode below, with screw fast refreezer, the central temperature of product is down to-18 ℃ in 30 minutes.
The product that the present embodiment is made makes the nutritional labeling in the contained nutritional labeling of chicken and corn, milk shake complementary, chicken fine and tender taste, and flavour is delicious, contains rich in protein, calcium, phosphorus, iron.It is calcium, glutathione, vitamin A, magnesium, selenium, vitamin E and aliphatic acid that corn contains 7 kinds " anatrophics ".After measured, every l00 gram corn can provide the calcium of nearly 300 milligrams, almost with dairy products in contained calcium similar, abundant calcium can play hypotensive effect.In addition, in corn, contained Hu Luosu is converted into vitamin A after being absorbed by the body, and has protective effect on cancer risk; Plant cellulose can accelerate the discharge of carcinogen and other poisonous substances; Natural VE has promotion cell division, delays senility, and reduces serum cholesterol, prevents the function of cutaneous lesions, can also alleviate artery sclerosis and brain function decline; It is aging that the lutern that corn contains, xanthin are conducive to delay eyes.And can make the different product of taste according to the different taste of milk shake.The present embodiment delicious flavour, is applicable to popular taste, contains abundant nutritional labeling, meets the pursuit of people to high protein, low-fat food, is applicable to applying, and has good market prospects.
Embodiment bis-: 25 parts, chicken, 5 parts of corns, 5 parts of milk shakes, 4 parts of starch, 5 parts of soybean protein isolates, 5 parts, water, 5 parts of upper starches; Also comprise following by the auxiliary material of described major ingredient weight percent meter: salt 0.6%, sugar 1.5%, monosodium glutamate 0.4%, corn essence 0.07%.
The preparation method of the Indian pudding shortcake that contains above-mentioned major ingredient and auxiliary material, comprises the following steps:
Step 1 is cut into chicken in major ingredient the fourth shape of 8~10mm with dicer, the temperature of diced chicken meat be controlled at 0~4 ℃ standby, the chicken in described major ingredient can adopt fresh chicken meat, or freezing chicken is thawed naturally.
Step 2 is poured diced chicken meat into mixer, add salt, sugar, monosodium glutamate, corn essence and water to stir, mixing time is 20~40 minutes, then vacuumize, can be evacuated to 0.83 atmospheric pressure, completely tasty to diced chicken meat, add starch, soybean protein isolate, corn, milk shake to stir and make material filling, material filling topping up nitrogen is cooled to-3.4 ℃~4.4 ℃; Mixer carries out cleaning and sterilizing before use, guarantees food hygiene.
Step 3 is by the material filling forming machine moulding after cooling, and every Weight control is at 13.5~16.5g/;
Step 4 is made into pulpous state by upper starch, slurry process in starching machine, the fillings after moulding being carried out; Upper slurry process can adopt first goes up thin pulp, go up again the mode of underflow and carry out two step starchings, first adopt the 20-40% of upper starch gross weight to make thin pulp, starch on remaining is made to two step starchings after underflow, also can be according to the practical condition of two step starchings, thin pulp and underflow adopt different upper starches, the selection of the with slurry and upper starch of upper starch is all the known technologies in this area, at this, is not introduced;
In step 5, after slurry process, through fried operation, make product; Fried operation is at Fryer fried 30~40 seconds, and oil temperature is controlled at 175~190 ℃, and the weight of fried rear every product is 21~25g.
The product making after fried operation can further be preserved by mode below, with screw fast refreezer, the central temperature of product is down to-18 ℃ in 30 minutes.
The product that the present embodiment is made makes the nutritional labeling in the contained nutritional labeling of chicken and corn, milk shake complementary, chicken fine and tender taste, and flavour is delicious, contains rich in protein, calcium, phosphorus, iron.It is calcium, glutathione, vitamin A, magnesium, selenium, vitamin E and aliphatic acid that corn contains 7 kinds " anatrophics ".After measured, every l00 gram corn can provide the calcium of nearly 300 milligrams, almost with dairy products in contained calcium similar, abundant calcium can play hypotensive effect.In addition, in corn, contained Hu Luosu is converted into vitamin A after being absorbed by the body, and has protective effect on cancer risk; Plant cellulose can accelerate the discharge of carcinogen and other poisonous substances; Natural VE has promotion cell division, delays senility, and reduces serum cholesterol, prevents the function of cutaneous lesions, can also alleviate artery sclerosis and brain function decline; It is aging that the lutern that corn contains, xanthin are conducive to delay eyes.And can make the different product of taste according to the different taste of milk shake.The present embodiment delicious flavour, is applicable to popular taste, contains abundant nutritional labeling, meets the pursuit of people to high protein, low-fat food, is applicable to applying, and has good market prospects.
Embodiment tri-: Indian pudding is crisp, comprises following major ingredient by weight: 30 parts, chicken, 6 parts of corns, 6 parts of milk shakes, 5 parts of starch, 6 parts of soybean protein isolates, 6 parts, water, 6 parts of upper starches; Also comprise following by the auxiliary material of described major ingredient weight percent meter: salt 0.8%, sugar 2.5%, monosodium glutamate 0.6%, corn essence 0.1%.
The preparation method of the Indian pudding shortcake that contains above-mentioned major ingredient and auxiliary material, comprises the following steps:
Step 1 is cut into chicken in major ingredient the fourth shape of 8~10mm with dicer, the temperature of diced chicken meat be controlled at 0~4 ℃ standby, the chicken in described major ingredient can adopt fresh chicken meat, or freezing chicken is thawed naturally.
Step 2 is poured diced chicken meat into mixer, add salt, sugar, monosodium glutamate, corn essence and water to stir, mixing time is 20~40 minutes, then vacuumize, can be evacuated to 0.83 atmospheric pressure, completely tasty to diced chicken meat, add starch, soybean protein isolate, corn, milk shake to stir and make material filling, material filling topping up nitrogen is cooled to-3.4 ℃~4.4 ℃; Mixer carries out cleaning and sterilizing before use, guarantees food hygiene.
Step 3 is by the material filling forming machine moulding after cooling, and every Weight control is at 13.5~16.5g/;
Step 4 is made into pulpous state by upper starch, slurry process in starching machine, the fillings after moulding being carried out; Upper slurry process can adopt first goes up thin pulp, go up again the mode of underflow and carry out two step starchings, first adopt the 20-40% of upper starch gross weight to make thin pulp, starch on remaining is made to two step starchings after underflow, also can be according to the practical condition of two step starchings, thin pulp and underflow adopt different upper starches, the selection of the with slurry and upper starch of upper starch is all the known technologies in this area, at this, is not introduced;
In step 5, after slurry process, through fried operation, make product; Fried operation is at Fryer fried 30~40 seconds, and oil temperature is controlled at 175~190 ℃, and the weight of fried rear every product is 21~25g.
The product making after fried operation can further be preserved by mode below, with screw fast refreezer, the central temperature of product is down to-18 ℃ in 30 minutes.
The product that the present embodiment is made makes the nutritional labeling in the contained nutritional labeling of chicken and corn, milk shake complementary, chicken fine and tender taste, and flavour is delicious, contains rich in protein, calcium, phosphorus, iron.It is calcium, glutathione, vitamin A, magnesium, selenium, vitamin E and aliphatic acid that corn contains 7 kinds " anatrophics ".After measured, every l00 gram corn can provide the calcium of nearly 300 milligrams, almost with dairy products in contained calcium similar, abundant calcium can play hypotensive effect.In addition, in corn, contained Hu Luosu is converted into vitamin A after being absorbed by the body, and has protective effect on cancer risk; Plant cellulose can accelerate the discharge of carcinogen and other poisonous substances; Natural VE has promotion cell division, delays senility, and reduces serum cholesterol, prevents the function of cutaneous lesions, can also alleviate artery sclerosis and brain function decline; It is aging that the lutern that corn contains, xanthin are conducive to delay eyes.And can make the different product of taste according to the different taste of milk shake.The present embodiment delicious flavour, is applicable to popular taste, contains abundant nutritional labeling, meets the pursuit of people to high protein, low-fat food, is applicable to applying, and has good market prospects.
In the present invention, related mixer, forming machine, starching machine, Fryer and screw fast refreezer is food processing field common equipment, and its concrete structure and operation principle do not repeat them here.
?more than show and described basic principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.

Claims (5)

1. Indian pudding is crisp, it is characterized in that, comprises following major ingredient by weight: 20~30 parts, chicken, 4~6 parts of corns, 4~6 parts of milk shakes, 3~5 parts of starch, 4~6 parts of soybean protein isolates, 4~6 parts, water, 4~6 parts of upper starches;
Also comprise following by the auxiliary material of described major ingredient weight percent meter: salt 0.5~0.8%, sugar 1~2.5%, monosodium glutamate 0.2~0.6%, corn essence 0.05~0.1%.
2. Indian pudding as claimed in claim 2 is crisp, it is characterized in that: comprise following major ingredient by weight: 25 parts, chicken, 5 parts of corns, 5 parts of milk shakes, 4 parts of starch, 5 parts of soybean protein isolates, 5 parts, water, 5 parts of upper starches;
Also comprise following by the auxiliary material of described major ingredient weight percent meter: salt 0.6%, sugar 1.5%, monosodium glutamate 0.4%, corn essence 0.07%.
3. the preparation method of Indian pudding shortcake, is characterized in that, comprises the following steps:
Step 1 is standby by the diced shape of chicken in major ingredient;
Step 2 is poured diced chicken meat into mixer, add salt, sugar, monosodium glutamate, corn essence and water to stir, mixing time is 20~40 minutes, then vacuumize, completely tasty to diced chicken meat, add starch, soybean protein isolate, corn, milk shake to stir and make material filling, material filling topping up nitrogen is cooled to-3.4 ℃~4.4 ℃;
Step 3 is by the material filling moulding after cooling, and every Weight control is at 13.5~16.5g/;
Step 4 is made into pulpous state by upper starch, slurry process in starching machine, the fillings after moulding being carried out;
In step 5, after slurry process, through fried operation, make product.
4. the preparation method of Indian pudding shortcake as claimed in claim 3, is characterized in that: in described step 1, chicken is cut into the fourth shape of 8~10mm with dicer, the temperature of diced chicken meat be controlled at 0~4 ℃ standby.
5. the preparation method of the Indian pudding shortcake as described in claim 3 or 4, is characterized in that: in described step 5, fried operation is at Fryer fried 30~40 seconds, and oil temperature is controlled at 175~190 ℃, and the weight of fried rear every product is 21~25g.
CN201410269266.6A 2014-06-17 2014-06-17 Crisp corn pudding as well as preparation method thereof Pending CN104026619A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410269266.6A CN104026619A (en) 2014-06-17 2014-06-17 Crisp corn pudding as well as preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410269266.6A CN104026619A (en) 2014-06-17 2014-06-17 Crisp corn pudding as well as preparation method thereof

Publications (1)

Publication Number Publication Date
CN104026619A true CN104026619A (en) 2014-09-10

Family

ID=51457787

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410269266.6A Pending CN104026619A (en) 2014-06-17 2014-06-17 Crisp corn pudding as well as preparation method thereof

Country Status (1)

Country Link
CN (1) CN104026619A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106174665A (en) * 2016-07-07 2016-12-07 安徽靖童科技农业发展有限公司 A kind of Indian pudding shortcake preparation method

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101658302A (en) * 2009-04-01 2010-03-03 河南大用实业有限公司 Crispy chicken nugget
CN101664200A (en) * 2009-04-01 2010-03-10 河南大用实业有限公司 Microwave barbecue chicken
CN102038205A (en) * 2009-10-21 2011-05-04 赵凯 Boneless chicken breast strips
CN102217762A (en) * 2011-06-24 2011-10-19 河南省淇县永达食业有限公司 Method for making cedronella chicken nuggets
CN102266072A (en) * 2011-06-23 2011-12-07 河南省淇县永达食业有限公司 Making method for Shixiang chicken dice
CN103462065A (en) * 2013-09-30 2013-12-25 河南省淇县永达食业有限公司 Making method of crisp muscle and bone stick
CN103653023A (en) * 2013-12-09 2014-03-26 山东凤祥股份有限公司 Corn chicken fillet and preparation method thereof

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101658302A (en) * 2009-04-01 2010-03-03 河南大用实业有限公司 Crispy chicken nugget
CN101664200A (en) * 2009-04-01 2010-03-10 河南大用实业有限公司 Microwave barbecue chicken
CN102038205A (en) * 2009-10-21 2011-05-04 赵凯 Boneless chicken breast strips
CN102266072A (en) * 2011-06-23 2011-12-07 河南省淇县永达食业有限公司 Making method for Shixiang chicken dice
CN102217762A (en) * 2011-06-24 2011-10-19 河南省淇县永达食业有限公司 Method for making cedronella chicken nuggets
CN103462065A (en) * 2013-09-30 2013-12-25 河南省淇县永达食业有限公司 Making method of crisp muscle and bone stick
CN103653023A (en) * 2013-12-09 2014-03-26 山东凤祥股份有限公司 Corn chicken fillet and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106174665A (en) * 2016-07-07 2016-12-07 安徽靖童科技农业发展有限公司 A kind of Indian pudding shortcake preparation method

Similar Documents

Publication Publication Date Title
CN101884414B (en) Soup stuffed fish balls and making method thereof
CN103584211B (en) Beef noodle soup concentrate as well as preparation method and using method thereof
CN102293398B (en) Production method of high-salt diluted state fermentation soy
CN101653265B (en) Vegetable dried pork and preparation method thereof
CN103766868A (en) Soft flavored mushroom can and production method thereof
CN103750405A (en) Fish meat tofu and production method thereof
CN104026644A (en) Bean curd and preparation method thereof
CN104055130A (en) Pork steamed with total potato flour and processing method of pork steamed with total potato flour
CN104397669A (en) Thick chilli sauce and manufacturing method thereof
CN104026650A (en) Cuttlefish bean curd and production method thereof
CN108433057A (en) A kind of potato cracknel and preparation method thereof
CN104026186A (en) Hamburger and making method thereof
CN103583988A (en) Fine dried durian noodle and preparation method thereof
CN106666483A (en) Stuffed cheese sea eel ball
CN104026619A (en) Crisp corn pudding as well as preparation method thereof
CN104305166A (en) Preparation method of spicy puffed food with agrocybe cylindracea
CN104172230A (en) Frozen collagen beef liver and preparation method thereof
CN107006787A (en) A kind of distinctive flavour vegetable pork product and preparation method thereof
CN110279091A (en) A kind of rose tomato complex flavor feed composition and preparation method
CN104172250A (en) Roasted purple sweet potato sausage and making method thereof
CN104172281A (en) Sandwiched fish sausage and processing method thereof
CN110037120A (en) A kind of production method of salmon good fortune bag sushi
CN103598531A (en) Durian composite rice flour noodles and preparation method thereof
CN103892016A (en) Coix seed honey candy and production method thereof
CN105533649A (en) Making method of hypsizigus marmoreus meat paste

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C12 Rejection of a patent application after its publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20140910