CN104544157A - Curry chicken cutlet - Google Patents
Curry chicken cutlet Download PDFInfo
- Publication number
- CN104544157A CN104544157A CN201510015778.4A CN201510015778A CN104544157A CN 104544157 A CN104544157 A CN 104544157A CN 201510015778 A CN201510015778 A CN 201510015778A CN 104544157 A CN104544157 A CN 104544157A
- Authority
- CN
- China
- Prior art keywords
- chicken
- curry
- powder
- fresh
- bean dregs
- 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
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 47
- 235000021438 curry Nutrition 0.000 title claims abstract description 18
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 19
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 19
- 235000013372 meat Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 12
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 12
- 240000008881 Oenanthe javanica Species 0.000 claims abstract description 11
- 235000000365 Oenanthe javanica Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 9
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 9
- 244000203593 Piper nigrum Species 0.000 claims abstract description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 9
- 235000013614 black pepper Nutrition 0.000 claims abstract description 9
- 229940029982 garlic powder Drugs 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000019503 curry powder Nutrition 0.000 claims abstract description 6
- 239000002131 composite material Substances 0.000 claims description 12
- 240000001341 Reynoutria japonica Species 0.000 claims description 9
- 235000018167 Reynoutria japonica Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 229910019142 PO4 Inorganic materials 0.000 claims description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 6
- 239000010452 phosphate Substances 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 235000013311 vegetables Nutrition 0.000 claims description 6
- 241001465754 Metazoa Species 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- -1 garlic powder Substances 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 238000009955 starching Methods 0.000 claims description 3
- 230000003068 static effect Effects 0.000 claims description 3
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000004519 grease Substances 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000013330 chicken meat Nutrition 0.000 abstract 4
- 244000157790 Buglossoides arvense Species 0.000 abstract 2
- 235000004256 Buglossoides arvense Nutrition 0.000 abstract 2
- 241001289529 Fallopia multiflora Species 0.000 abstract 2
- 240000002045 Guettarda speciosa Species 0.000 abstract 1
- 235000001287 Guettarda speciosa Nutrition 0.000 abstract 1
- 206010061218 Inflammation Diseases 0.000 abstract 1
- 230000007547 defect Effects 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 239000005457 ice water Substances 0.000 abstract 1
- 230000004054 inflammatory process Effects 0.000 abstract 1
- 241000209140 Triticum Species 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
Classifications
-
- 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 discloses a curry chicken cutlet which is made from the following raw materials in parts by weight: 80-90 parts of chicken fillet meat, 1-2 parts of corn gromwell, 0.1-0.2 part of oenanthe stolonifera, 0.1-0.2 part of fresh polygonum multiflorum leaves, 0.2-0.4 part of bean dregs, 0.1-0.2 part of fresh angelica leaves, 0.2-0.4 part of coconut meat, 18-20 parts of ice water, 1-1.5 parts of salt, 0.4-0.6 part of white granulated sugar, 0.1-0.3 part of monosodium glutamate, 0.02-0.03 part of I+G, 0.1-0.16 part of white pepper powder, 0.02-0.05 part of garlic powder and 0.5-0.6 part of curry powder. The curry chicken cutlet disclosed by the invention has curry fragrance, can be used for enhancing the appetite and enriching the nutrient elements of the chicken cutlet through the addition of the corn gromwell, the oenanthe stolonifera and the fresh polygonum multiflorum leaves, achieves the effect of clearing away heat and relieving inflammation to overcome the defect of easiness for inflaming of a fried food, is saved in resource through the addition of the bean dregs and is elastic in taste and oily but not greasy by absorbing grease by utilizing the bean dregs.
Description
Technical field
The invention belongs to chicken manufacture field, particularly relate to a kind of chicken curry row.
Background technology
deep-fried chicken joints a kind of adopts freshly-slaughtered poultry brisket to be raw material, through chicken fast food that is pickled, that wrap up in powder, fried and quick-frozen.Can in supermarket, Consuming System, the sale such as aquatic products wholesale market, according to consumer demand, taste is divided into fragrant peppery, original flavor and cumin, curry etc., adopts the oil temperature of 170 DEG C fried 2-3 minutes time edible.Deep-fried chicken joints is as the deep processed product of chicken, and have easy to process, equipment investment is few; Long shelf-life, deepfreeze can reach 12 months; Improve the advantages such as the added value 10%-40% of chicken.
Summary of the invention
The object of this invention is to provide a kind of chicken curry row.
The present invention adopts following technical scheme to achieve these goals:
A kind of chicken curry row, it is characterized in that, it is obtained by the raw material of following weight parts: the little brisket 80-90 of chicken, hair girl dish 1-2, oenanthe stolonifera 0.1-0.2, fresh tuber fleeceflower leaf 0.1-0.2, bean dregs 0.2-0.4, fresh Radix Angelicae Sinensis leaf 0.1-0.2, coconut meat 0.2-0.4, frozen water 18-20, salt 1-1.5, white granulated sugar 0.4-0.6, monosodium glutamate 0.1-0.3, I+G0.02-0.03, white pepper powder 0.1-0.16, garlic powder 0.02-0.05, curry powder 0.5-0.6.
Described a kind of chicken curry row, is characterized in that: it is obtained by the raw material of following weight parts: the little brisket 80 of chicken, hair girl dish 1, oenanthe stolonifera 0.2, fresh tuber fleeceflower leaf 0.2, bean dregs 0.4, fresh Radix Angelicae Sinensis leaf 0.2, coconut meat 0.4, frozen water 20, salt 1.5, white granulated sugar 0.6, composite phosphate 0.2, monosodium glutamate 0.3, I+G0.03, white pepper powder 0.16, garlic powder 0.05, other spice 0.8, it rich chicken essence 6,309 0.1, chicken essence 21,067 0.01, curry powder 0.5.
Described a kind of chicken curry row, is characterized in that: preparation method comprises the following steps:
(1) sent out by fresh Radix Angelicae Sinensis leaf bubble, taking-up drains, then mixes with hair girl dish, oenanthe stolonifera, fresh tuber fleeceflower leaf, bean dregs, coconut meat, rubs, obtains composite bean vegetables mud for subsequent use;
(2), by little for chicken brisket, white pepper powder, garlic powder, monosodium glutamate and frozen water being placed on rolls in meat machine, the pickled 35-45 minute of vacuum tumbling;
(3), vacuum tumbling pickled after the little brisket of chicken and composite bean vegetables mud and all the other raw material blendings after, at the refrigerator static placement 12-15 hour of 0 DEG C-4 DEG C;
(4), again through starching, wrap up in bits, fried, quick-frozen, packaging, warehouse-in, to obtain final product.
Described a kind of chicken curry row, is characterized in that: it is qualified that the little brisket of chicken defends inspection through animal doctor, requires that specification is at 30-36g/, fat content less than 10%; Salt, monosodium glutamate, white granulated sugar, resistance to special chicken essence etc. are commercially available; Spice, wheat flour are commercially available, and composite phosphate is AG, starch and wrap up in powder adopt commercially available.
Beneficial effect of the present invention: the present invention has curried fragrance, while increasing appetite, add mao girl's dish, oenanthe stolonifera, fresh tuber fleeceflower leaf, enriched the nutrient of chicken row, there is the effect of clearing heat and removing internal heat, to offset the determination that fried food is easily got angry, adding of bean dregs, while economizing on resources, bean dregs can be utilized to suck grease, make mouthfeel of the present invention flexible, oily but not greasy.
Detailed description of the invention
A chicken curry row, it is obtained by the raw material of following weight (kg): the little brisket 80 of chicken, hair girl dish 1, oenanthe stolonifera 0.2, fresh tuber fleeceflower leaf 0.2, bean dregs 0.4, fresh Radix Angelicae Sinensis leaf 0.2, coconut meat 0.4, frozen water 20, salt 1.5, white granulated sugar 0.6, composite phosphate 0.2, monosodium glutamate 0.3, I+G0.03, white pepper powder 0.16, garlic powder 0.05, other spice 0.8, it rich chicken essence 6,309 0.1, chicken essence 21,067 0.01, curry powder 0.5.
It is qualified that the little brisket of chicken defends inspection through animal doctor, requires that specification is at 30-36g/, fat content less than 10%; Salt, monosodium glutamate, white granulated sugar, resistance to special chicken essence etc. are commercially available; Spice, wheat flour are commercially available, and composite phosphate is AG, starch and wrap up in powder adopt commercially available.
Described a kind of chicken curry row, preparation method comprises the following steps:
(1) sent out by fresh Radix Angelicae Sinensis leaf bubble, taking-up drains, then mixes with hair girl dish, oenanthe stolonifera, fresh tuber fleeceflower leaf, bean dregs, coconut meat, rubs, obtains composite bean vegetables mud for subsequent use;
(2), by little for chicken brisket, white pepper powder, garlic powder, monosodium glutamate and frozen water being placed on rolls in meat machine, pickled 45 minutes of vacuum tumbling;
(3), vacuum tumbling pickled after the little brisket of chicken and composite bean vegetables mud and all the other raw material blendings after, the static placement of the refrigerator of 0 DEG C 12 hours;
(4), again through starching, wrap up in bits, fried, quick-frozen, packaging, warehouse-in, to obtain final product.
Claims (4)
1. a chicken curry row, it is characterized in that, it is obtained by the raw material of following weight parts: the little brisket 80-90 of chicken, hair girl dish 1-2, oenanthe stolonifera 0.1-0.2, fresh tuber fleeceflower leaf 0.1-0.2, bean dregs 0.2-0.4, fresh Radix Angelicae Sinensis leaf 0.1-0.2, coconut meat 0.2-0.4, frozen water 18-20, salt 1-1.5, white granulated sugar 0.4-0.6, monosodium glutamate 0.1-0.3, I+G0.02-0.03, white pepper powder 0.1-0.16, garlic powder 0.02-0.05, curry powder 0.5-0.6.
2. a kind of chicken curry row according to claim 1, is characterized in that: it is obtained by the raw material of following weight parts: the little brisket 80 of chicken, hair girl dish 1, oenanthe stolonifera 0.2, fresh tuber fleeceflower leaf 0.2, bean dregs 0.4, fresh Radix Angelicae Sinensis leaf 0.2, coconut meat 0.4, frozen water 20, salt 1.5, white granulated sugar 0.6, composite phosphate 0.2, monosodium glutamate 0.3, I+G0.03, white pepper powder 0.16, garlic powder 0.05, other spice 0.8, it rich chicken essence 6,309 0.1, chicken essence 21,067 0.01, curry powder 0.5.
3. a kind of chicken curry row according to claim 1, is characterized in that: preparation method comprises the following steps:
(1) sent out by fresh Radix Angelicae Sinensis leaf bubble, taking-up drains, then mixes with hair girl dish, oenanthe stolonifera, fresh tuber fleeceflower leaf, bean dregs, coconut meat, rubs, obtains composite bean vegetables mud for subsequent use;
(2), by little for chicken brisket, white pepper powder, garlic powder, monosodium glutamate and frozen water being placed on rolls in meat machine, the pickled 35-45 minute of vacuum tumbling;
(3), vacuum tumbling pickled after the little brisket of chicken and composite bean vegetables mud and all the other raw material blendings after, at the refrigerator static placement 12-15 hour of 0 DEG C-4 DEG C;
(4), again through starching, wrap up in bits, fried, quick-frozen, packaging, warehouse-in, to obtain final product.
4. a kind of chicken curry row according to claim 1, is characterized in that: it is qualified that the little brisket of chicken defends inspection through animal doctor, requires that specification is at 30-36g/, fat content less than 10%; Salt, monosodium glutamate, white granulated sugar, resistance to special chicken essence etc. are commercially available; Spice, wheat flour are commercially available, and composite phosphate is AG, starch and wrap up in powder adopt commercially available.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510015778.4A CN104544157A (en) | 2015-01-13 | 2015-01-13 | Curry chicken cutlet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510015778.4A CN104544157A (en) | 2015-01-13 | 2015-01-13 | Curry chicken cutlet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104544157A true CN104544157A (en) | 2015-04-29 |
Family
ID=53062078
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510015778.4A Pending CN104544157A (en) | 2015-01-13 | 2015-01-13 | Curry chicken cutlet |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104544157A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982950A (en) * | 2015-06-03 | 2015-10-21 | 全椒县福润禽业有限公司 | Yin-nourishing dryness-moisturizing milk-fragrance chicken steak and preparation method thereof |
| CN106174102A (en) * | 2016-07-07 | 2016-12-07 | 安徽靖童科技农业发展有限公司 | A kind of curried fried crisp chicken |
| CN106942604A (en) * | 2017-04-06 | 2017-07-14 | 安徽倮倮米业有限公司 | A kind of fried food wraps up in powder and preparation method thereof with ground rice |
| 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 |
| CN108902881A (en) * | 2018-06-25 | 2018-11-30 | 胡占国 | A kind of chicken fillet of flavouring material formula and its modulation for cooking chicken fillet |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2003138098A (en) * | 2003-12-30 | 2005-06-10 | Общество с ограниченной ответственностью фирма "Ассортимент Сергиев Посад" (ООО "Ассортимент СП") (RU) | APPET MUSHROOM "KOKOT" AND METHOD FOR PREPARING IT |
| CN102038205A (en) * | 2009-10-21 | 2011-05-04 | 赵凯 | Boneless chicken breast strips |
| CN104223164A (en) * | 2014-08-04 | 2014-12-24 | 安徽省百益食品有限公司 | Chicken cutlet with function of nourishing Yin and preparation method thereof |
| CN104256693A (en) * | 2014-07-21 | 2015-01-07 | 王海兴 | Jackfruit-flavored fried chicken and preparation method thereof |
| CN104256695A (en) * | 2014-08-04 | 2015-01-07 | 安徽省百益食品有限公司 | Chicken chop capable of nourishing stomach and preparation method thereof |
-
2015
- 2015-01-13 CN CN201510015778.4A patent/CN104544157A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2003138098A (en) * | 2003-12-30 | 2005-06-10 | Общество с ограниченной ответственностью фирма "Ассортимент Сергиев Посад" (ООО "Ассортимент СП") (RU) | APPET MUSHROOM "KOKOT" AND METHOD FOR PREPARING IT |
| CN102038205A (en) * | 2009-10-21 | 2011-05-04 | 赵凯 | Boneless chicken breast strips |
| CN104256693A (en) * | 2014-07-21 | 2015-01-07 | 王海兴 | Jackfruit-flavored fried chicken and preparation method thereof |
| CN104223164A (en) * | 2014-08-04 | 2014-12-24 | 安徽省百益食品有限公司 | Chicken cutlet with function of nourishing Yin and preparation method thereof |
| CN104256695A (en) * | 2014-08-04 | 2015-01-07 | 安徽省百益食品有限公司 | Chicken chop capable of nourishing stomach and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 孙京新: "风味鸡柳的工艺研究", 《肉类工业》 * |
| 犀文图书: "《新款酱料200例》", 31 October 2011, 江苏科学技术出版社 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982950A (en) * | 2015-06-03 | 2015-10-21 | 全椒县福润禽业有限公司 | Yin-nourishing dryness-moisturizing milk-fragrance chicken steak and preparation method thereof |
| CN106174102A (en) * | 2016-07-07 | 2016-12-07 | 安徽靖童科技农业发展有限公司 | A kind of curried fried crisp chicken |
| CN106942604A (en) * | 2017-04-06 | 2017-07-14 | 安徽倮倮米业有限公司 | A kind of fried food wraps up in powder and preparation method thereof with ground rice |
| 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 |
| CN108902881A (en) * | 2018-06-25 | 2018-11-30 | 胡占国 | A kind of chicken fillet of flavouring material formula and its modulation for cooking chicken fillet |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150429 |
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| RJ01 | Rejection of invention patent application after publication |