CN104256693A - Jackfruit-flavored fried chicken and preparation method thereof - Google Patents
Jackfruit-flavored fried chicken and preparation method thereof Download PDFInfo
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- CN104256693A CN104256693A CN201410346719.0A CN201410346719A CN104256693A CN 104256693 A CN104256693 A CN 104256693A CN 201410346719 A CN201410346719 A CN 201410346719A CN 104256693 A CN104256693 A CN 104256693A
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Classifications
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- 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
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
-
- 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
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
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Abstract
The invention discloses jackfruit-flavored fried chicken and a preparation method thereof. The fried chicken comprises, by weight, 100-150 parts of chicken breast meat, 50-80 parts of haggis, 20-30 parts of jackfruit meat, 6-10 parts of osmanthus flower, 3-5 parts of soybean curb residues, 4-6 parts of konjac flour, 8-10 parts of Chinese chestnut, 2-4 parts of sucrose, 4-6 parts of loquat leaf juice, 5-8 parts of white fungus juice, 2-4 parts of sunflower stem pith, 2-4 parts of pear tree leaves, 1-3 parts of finely divided phtheirospermum, 1-3 parts of forestry greenstar root, 1-3 parts of pipewort, 2-4 parts of locust tree leaves, 10-20 parts of soya paste, 4-6 parts of five spice powder, 1-3 parts of monosodium glutamate, 3-5 parts of salt, 1-3 parts of ginger powder, 20-25 parts of crispy powder and 14-16 parts of an auxiliary agent. By adding the haggis in the chicken breast meat, nutrients of the fried chicken are more diversified. Besides, the addition of the jackfruit meat increases a unique flavor of the fried chicken. Due to the use of the Chinese chestnut, the loquat leaf juice and traditional Chinese medicines, the fried chicken has a plurality of health-care functions of clearing heat to remove fever, reducing blood sugar, etc.
Description
technical field:
The present invention relates generally to field of food, particularly relates to a kind of durian taste chicken row and preparation method thereof.
background technology:
Chicken is Fresh & Tender in Texture, and flavour is delicious, is applicable to multiple cooking method, being rich in nutrition, has the effect nourishing and take care of health, is therefore subject to liking of people.Chicken row is the chicken meat product be made into by chicken, very popular.
Chicken row is a kind of common fried food, after mainly chicken breast meat being pickled, at outside adhesive surface bag chaff or starch, and then carries out fried.But the taste of existing chicken row is more single, and chicken breast meat easily makes people think that mouthfeel is more dry, and nutritive value is not high.
summary of the invention:
The object of the invention is exactly the defect in order to make up prior art, and provide a kind of durian taste chicken to arrange and preparation method thereof, it is of high nutritive value, and has multiple health care.
The present invention is achieved by the following technical solutions:
A kind of durian taste chicken row, is characterized in that: the component including following weight portion: Fresh Grade Breast 100-150 sheep is mixed 50-80, durian meat 20-30, sweet osmanthus 6-10, soybean residue 3-5, konjaku flour 4-6, Chinese chestnut 8-10, sucrose 2-4, loguat leaf juice 4-6, tremella juice 5-8, sunflower stem pith 2-4, leaf of pear tree 2-4, finelydivided phtheirospermum root 1-3, forestry greenstar root 1-3, pipewort 1-3, Folium sophorae 2-4, yellow bean sauce 10-20, five-spice powder 4-6, monosodium glutamate 1-3, salt 3-5, ginger powder 1-3, crisp starch 20-25 and auxiliary agent 14-16;
In auxiliary agent, the weight proportion of each raw material components is: ground coffee 4-6, highland barley flour 5-7, black sesame powder 3-5, red bean 20-30, rice wine 30-40, kohlrabi 4-6, common marshmarigold herb 2-4, asparagus 3-5, Chinese celery 6-8, sunflower petal 1-3, radix scrophulariae leaf 2-4, root of kudzu vine 2-4, hawthorn 1-3, Jiang Ye 1-3, arabinose 2-3;
The preparation method of auxiliary agent is:
One, by sunflower petal, radix scrophulariae leaf, the root of kudzu vine, hawthorn and Jiang Ye mixing, add water to liquid level and exceed material 6-8cm, decoct 60-80min, filter to obtain health care filtered juice;
Two, red bean be placed in clear water soak 4-5 hour, pull out, add after suitable quantity of water big fire boils, with slow fire infusion 1-2 as a child, add ground coffee, highland barley flour and black sesame powder, boil while stir, be boiled into red bean and stick with paste;
Three, after kohlrabi, common marshmarigold herb, asparagus and Chinese celery being cleaned, the Leaf-feeding insects getting them puts into rice wine, and after big fire is boiled, slow fire infusion 10-20 minute, pulls out, mash and obtain vegetable puree;
Four, vegetable puree, arabinose are poured into together with health care filtered juice during red bean sticks with paste, stir, after cooling, dry, pulverize and obtain auxiliary agent.
A durian taste chicken row's preparation method, is characterized in that: comprise the following steps:
One, sunflower stem pith, leaf of pear tree, finelydivided phtheirospermum root, forestry greenstar root, pipewort and Folium sophorae are mixed, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain nutrition filtered juice;
Two, Fresh Grade Breast and sheep are mixed, mixing chopped, obtains chicken meat stuffing;
Three, after being boiled by Chinese chestnut, be pounded Chinese chestnut mud, be mixed together stirring with soybean residue, sweet osmanthus, sucrose, loguat leaf juice, tremella juice, yellow bean sauce, five-spice powder, monosodium glutamate, salt, auxiliary agent and ginger powder, obtain Chinese chestnut and pickle sauce; Chicken meat stuffing and Chinese chestnut are pickled sauce mixing, leave standstill and pickle;
Four, durian meat is pounded fruit muddy, joins in the chicken meat stuffing after pickling, the aftershaping that stirs is processed into chicken row, stand-by;
Five, by crisp starch and konjaku flour mixing, according to the proportioning with nutrition filtered juice 1:1, Ensure Liquid filtered juice is modulated into crisp deep-frying slurry; Chicken row wraps crisp deep-frying slurry, and then chicken fishing risen to put in oil cauldron and carry out frying, the oil temperature of frying is at 160 DEG C-180 DEG C, and the time of frying is 3-5 minute, obtains durian taste chicken row.
Advantage of the present invention is:
In the present invention, add sheep and mix in Fresh Grade Breast, the nutrition that chicken is arranged diversification more, in addition, adding of durian meat, especially for chicken row adds unique local flavor; In addition, the use of Chinese chestnut, loguat leaf juice, Chinese medicine etc., makes chicken arrange and has possessed clearing heat and removing internal heat, the plurality of health care functions such as hypoglycemic.
detailed description of the invention:
A kind of durian taste chicken row, draws together the component of following weight portion: Fresh Grade Breast 100-150 sheep is mixed 50-80, durian meat 20-30, sweet osmanthus 6-10, soybean residue 3-5, konjaku flour 4-6, Chinese chestnut 8-10, sucrose 2-4, loguat leaf juice 4-6, tremella juice 5-8, sunflower stem pith 2-4, leaf of pear tree 2-4, finelydivided phtheirospermum root 1-3, forestry greenstar root 1-3, pipewort 1-3, Folium sophorae 2-4, yellow bean sauce 10-20, five-spice powder 4-6, monosodium glutamate 1-3, salt 3-5, ginger powder 1-3, crisp starch 20-25 and auxiliary agent 14-16;
In auxiliary agent, the weight proportion of each raw material components is: ground coffee 4-6, highland barley flour 5-7, black sesame powder 3-5, red bean 20-30, rice wine 30-40, kohlrabi 4-6, common marshmarigold herb 2-4, asparagus 3-5, Chinese celery 6-8, sunflower petal 1-3, radix scrophulariae leaf 2-4, root of kudzu vine 2-4, hawthorn 1-3, Jiang Ye 1-3, arabinose 2-3;
The preparation method of auxiliary agent is:
One, by sunflower petal, radix scrophulariae leaf, the root of kudzu vine, hawthorn and Jiang Ye mixing, add water to liquid level and exceed material 6-8cm, decoct 60-80min, filter to obtain health care filtered juice;
Two, red bean be placed in clear water soak 4-5 hour, pull out, add after suitable quantity of water big fire boils, with slow fire infusion 1-2 as a child, add ground coffee, highland barley flour and black sesame powder, boil while stir, be boiled into red bean and stick with paste;
Three, after kohlrabi, common marshmarigold herb, asparagus and Chinese celery being cleaned, the Leaf-feeding insects getting them puts into rice wine, and after big fire is boiled, slow fire infusion 10-20 minute, pulls out, mash and obtain vegetable puree;
Four, vegetable puree, arabinose are poured into together with health care filtered juice during red bean sticks with paste, stir, after cooling, dry, pulverize and obtain auxiliary agent.
A durian taste chicken row's preparation method, comprises the following steps:
One, sunflower stem pith, leaf of pear tree, finelydivided phtheirospermum root, forestry greenstar root, pipewort and Folium sophorae are mixed, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain nutrition filtered juice;
Two, Fresh Grade Breast and sheep are mixed, mixing chopped, obtains chicken meat stuffing;
Three, after being boiled by Chinese chestnut, be pounded Chinese chestnut mud, be mixed together stirring with soybean residue, sweet osmanthus, sucrose, loguat leaf juice, tremella juice, yellow bean sauce, five-spice powder, monosodium glutamate, salt, auxiliary agent and ginger powder, obtain Chinese chestnut and pickle sauce; Chicken meat stuffing and Chinese chestnut are pickled sauce mixing, leave standstill and pickle;
Four, durian meat is pounded fruit muddy, joins in the chicken meat stuffing after pickling, the aftershaping that stirs is processed into chicken row, stand-by;
Five, by crisp starch and konjaku flour mixing, according to the proportioning with nutrition filtered juice 1:1, Ensure Liquid filtered juice is modulated into crisp deep-frying slurry; Chicken row wraps crisp deep-frying slurry, and then chicken fishing risen to put in oil cauldron and carry out frying, the oil temperature of frying is at 160 DEG C-180 DEG C, and the time of frying is 3-5 minute, obtains durian taste chicken row.
Claims (2)
1. durian taste chicken row, is characterized in that: the component including following weight portion: Fresh Grade Breast 100-150 sheep is mixed 50-80, durian meat 20-30, sweet osmanthus 6-10, soybean residue 3-5, konjaku flour 4-6, Chinese chestnut 8-10, sucrose 2-4, loguat leaf juice 4-6, tremella juice 5-8, sunflower stem pith 2-4, leaf of pear tree 2-4, finelydivided phtheirospermum root 1-3, forestry greenstar root 1-3, pipewort 1-3, Folium sophorae 2-4, yellow bean sauce 10-20, five-spice powder 4-6, monosodium glutamate 1-3, salt 3-5, ginger powder 1-3, crisp starch 20-25 and auxiliary agent 14-16;
In auxiliary agent, the weight proportion of each raw material components is: ground coffee 4-6, highland barley flour 5-7, black sesame powder 3-5, red bean 20-30, rice wine 30-40, kohlrabi 4-6, common marshmarigold herb 2-4, asparagus 3-5, Chinese celery 6-8, sunflower petal 1-3, radix scrophulariae leaf 2-4, root of kudzu vine 2-4, hawthorn 1-3, Jiang Ye 1-3, arabinose 2-3;
The preparation method of auxiliary agent is:
One, by sunflower petal, radix scrophulariae leaf, the root of kudzu vine, hawthorn and Jiang Ye mixing, add water to liquid level and exceed material 6-8cm, decoct 60-80min, filter to obtain health care filtered juice;
Two, red bean be placed in clear water soak 4-5 hour, pull out, add after suitable quantity of water big fire boils, with slow fire infusion 1-2 as a child, add ground coffee, highland barley flour and black sesame powder, boil while stir, be boiled into red bean and stick with paste;
Three, after kohlrabi, common marshmarigold herb, asparagus and Chinese celery being cleaned, the Leaf-feeding insects getting them puts into rice wine, and after big fire is boiled, slow fire infusion 10-20 minute, pulls out, mash and obtain vegetable puree;
Four, vegetable puree, arabinose are poured into together with health care filtered juice during red bean sticks with paste, stir, after cooling, dry, pulverize and obtain auxiliary agent.
2. the preparation method of a kind of durian taste chicken row according to claim 1, is characterized in that: comprise the following steps:
One, sunflower stem pith, leaf of pear tree, finelydivided phtheirospermum root, forestry greenstar root, pipewort and Folium sophorae are mixed, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain nutrition filtered juice;
Two, Fresh Grade Breast and sheep are mixed, mixing chopped, obtains chicken meat stuffing;
Three, after being boiled by Chinese chestnut, be pounded Chinese chestnut mud, be mixed together stirring with soybean residue, sweet osmanthus, sucrose, loguat leaf juice, tremella juice, yellow bean sauce, five-spice powder, monosodium glutamate, salt, auxiliary agent and ginger powder, obtain Chinese chestnut and pickle sauce; Chicken meat stuffing and Chinese chestnut are pickled sauce mixing, leave standstill and pickle;
Four, durian meat is pounded fruit muddy, joins in the chicken meat stuffing after pickling, the aftershaping that stirs is processed into chicken row, stand-by;
Five, by crisp starch and konjaku flour mixing, according to the proportioning with nutrition filtered juice 1:1, Ensure Liquid filtered juice is modulated into crisp deep-frying slurry; Chicken row wraps crisp deep-frying slurry, and then chicken fishing risen to put in oil cauldron and carry out frying, the oil temperature of frying is at 160 DEG C-180 DEG C, and the time of frying is 3-5 minute, obtains durian taste chicken row.
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| CN201410346719.0A CN104256693A (en) | 2014-07-21 | 2014-07-21 | Jackfruit-flavored fried chicken and preparation method thereof |
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| CN201410346719.0A CN104256693A (en) | 2014-07-21 | 2014-07-21 | Jackfruit-flavored fried chicken and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544157A (en) * | 2015-01-13 | 2015-04-29 | 安徽富利康食品有限公司 | Curry chicken cutlet |
| CN105077334A (en) * | 2015-08-27 | 2015-11-25 | 河南省淇县永达食业有限公司 | Method for processing chicken nuggets with fruit particles |
| CN107853360A (en) * | 2017-09-28 | 2018-03-30 | 武冈市卤卤香食品有限责任公司 | A kind of soybean residue ready-to-eat food and its processing method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082325A (en) * | 2013-02-22 | 2013-05-08 | 山东凤祥股份有限公司 | Chicken cutlet with fresh vegetables and production method of chicken cutlet |
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2014
- 2014-07-21 CN CN201410346719.0A patent/CN104256693A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082325A (en) * | 2013-02-22 | 2013-05-08 | 山东凤祥股份有限公司 | Chicken cutlet with fresh vegetables and production method of chicken cutlet |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544157A (en) * | 2015-01-13 | 2015-04-29 | 安徽富利康食品有限公司 | Curry chicken cutlet |
| CN105077334A (en) * | 2015-08-27 | 2015-11-25 | 河南省淇县永达食业有限公司 | Method for processing chicken nuggets with fruit particles |
| CN107853360A (en) * | 2017-09-28 | 2018-03-30 | 武冈市卤卤香食品有限责任公司 | A kind of soybean residue ready-to-eat food and its processing method |
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