CN104544229A - Chestnut flavor cartilage and chicken string and manufacturing method thereof - Google Patents
Chestnut flavor cartilage and chicken string and manufacturing method thereof Download PDFInfo
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- CN104544229A CN104544229A CN201410749630.9A CN201410749630A CN104544229A CN 104544229 A CN104544229 A CN 104544229A CN 201410749630 A CN201410749630 A CN 201410749630A CN 104544229 A CN104544229 A CN 104544229A
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Abstract
The invention discloses a chestnut flavor cartilage and chicken string and a manufacturing method thereof. The chestnut flavor cartilage and chicken string is prepared from the following raw materials in parts by weight: 60-70 parts of chicken thigh, 15-20 parts of cartilage, 1-2 parts of salt, 1-2 parts of sugar, 0.1-0.4 part of aginomoto, 5-7 parts of corn starch, 0.04-0.07 part of sodium erythorbate, 0.1-0.4 part of tomato powder, 0.0015-0.0022 part of chili extract, 0.2-0.4 part of celery seed powder, 0.4-0.9 part of strong chili powder, 0.3-0.6 part of garlic powder, 0.2-0.5 part of onion powder, 0.3-0.6 part of phosphate, 0.1-0.3 part of fresh chicken powder, 0.02-0.04 part of ethyl maltol, 1-2 parts of soybean oil, 0.02-0.06 part of food coloring and 7-10 parts of chestnut powder. The chestnut flavor cartilage and chicken string disclosed by the invention has the following beneficial effects that the taste is better, the nutrient preservation is better, and the eating is more healthy.
Description
Technical field
The present invention relates to a kind of food and preparation method thereof, be specifically a kind of Li Xiang as closely linked as flesh and blood string and preparation method thereof.
Background technology
Chicken leg meat is as a part for chicken health, rich in protein, but direct fried edible, make its meat stiff, there is no gravy, and directly fried being also easily charred produces carcinogenic a lot of harmful substances, and be used alone, nutrition is unbalanced, and as closely linked as flesh and blood that serial ports taste is single for tradition, nutrition is single, is beneficial to the edible of the people and absorbs.
Summary of the invention
Technical problem to be solved by this invention is to provide that a kind of taste is better, nutritional labeling retains better, edible more healthy a kind of Li Xiang as closely linked as flesh and blood string and preparation method thereof.
For solving the problems of the technologies described above, technical scheme of the present invention is: a kind of Li Xiang as closely linked as flesh and blood string, be made up of the raw material of following weight portion: chicken leg meat 60-70 part, cartilage 15-20 part, salt 1-2 part, sugar 1-2 part, monosodium glutamate 0.1-0.4 part, cornstarch 5-7 part, sodium isoascorbate 0.04-0.07 part, tomato meal 0.1-0.4 part, chilli extract 0.0015-0.0022, celery seed powder 0.2-0.4, high peppery powder 0.4-0.9 part, garlic powder 0.3-0.6 part, onion powder 0.2-0.5 part, phosphate 0.3-0.6 part, chicken fresh powder 0.1-0.3 part, ethyl maltol 0.02-0.04 part, soybean oil 1-2 part, food coloring 0.02-0.06 part, chest nut powder 7-10 part.
As preferred technical scheme, described a kind of Li Xiang as closely linked as flesh and blood string, be made up of following raw material: chicken leg meat 65 parts, cartilage 17.5 parts, salt 1.5 parts, sugar 1.5 parts, monosodium glutamate 0.25 part, cornstarch 6 parts, sodium isoascorbate 0.055 part, tomato meal 0.25 part, chilli extract 0.00195, celery seed powder 0.3, high 0.65 part, peppery powder, garlic powder 0.45 part, onion powder 0.35 part, phosphate 0.45 part, 0.15 part, the fresh powder of chicken, ethyl maltol 0.03 part, soybean oil 1.5 parts, food coloring 0.035 part, chest nut powder 8.5 parts.
Present invention also offers above-mentioned preparation method, comprise the following steps:
Selecting of step one, chicken leg meat raw material:
Select without extravasated blood, without soft or hard bone, for subsequent use without the qualified fresh feed of pathology, foreign;
The making of step 2, preserved materials:
By salt, sugar, monosodium glutamate, cornstarch, sodium isoascorbate, tomato meal, chilli extract, celery seed powder, high peppery powder, garlic powder, onion powder, phosphate, the fresh powder of chicken, ethyl maltol, soybean oil, pigment, puts into beater after waiting various auxiliary material and frozen water proportionally to weigh, stir 5 minutes, until stir, dissolve completely;
The tumbling of step 3, das Beinfleisch
By the das Beinfleisch after selecting, put into tumbler, then proportionally add pickling liquid, vacuumize rear tumbling 50 minutes, absorb completely to pickling liquid, finally go out tank;
Step 4, leave standstill tasty
Raw material after tumbling is placed in the freezer of 0-4 degree and places 8-12 hour;
Step 5, as closely linked as flesh and blood pierces:
(1) with the cutter through sterilization, the chicken leg meat after selecting is cut into long 2.5cm, the uniform block of heavy about 8g thickness of wide 2cm, and cartilage is cut into long 2.5cm, the rectangle of wide 2cm;
(2) the chicken leg meat 20cm iron label after pickling are worn often go here and there to 37g-38g, first wear one piece of bone when piercing and then wear piece of meat, amount to 3 pieces of bone, 3 pieces of meat in this order and often go here and there, must not lose flesh after piercing, must not label be leaked, serial neat appearance;
Step 6, balance
By as closely linked as flesh and blood after pickling, string is placed in uniformly has disappeared in the dish of poison, must not adhesion;
Step 7, freezing, packaging, refrigeration:
By after balance, as closely linked as flesh and blood, that string puts into the freezer of less than-25 DEG C is freezing, as requested will as closely linked as flesh and blood string packaging after product is freezing, puts into less than-18 DEG C constant heat storages and take care of after packaging.
Owing to have employed technique scheme, a kind of Li Xiang as closely linked as flesh and blood string, be made up of following raw material: chicken leg meat 60-70 part, cartilage 15-20 part, salt 1-2 part, sugar 1-2 part, monosodium glutamate 0.1-0.4 part, cornstarch 5-7 part, sodium isoascorbate 0.04-0.07 part, tomato meal 0.1-0.4 part, chilli extract 0.0015-0.0022, celery seed powder 0.2-0.4, high peppery powder 0.4-0.9 part, garlic powder 0.3-0.6 part, onion powder 0.2-0.5 part, phosphate 0.3-0.6 part, chicken fresh powder 0.1-0.3 part, ethyl maltol 0.02-0.04 part, soybean oil 1-2 part, food coloring 0.02-0.06 part, chest nut powder 7-10 part, the present invention has following beneficial effect: taste is better, nutritional labeling retains better, edible more healthy.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described further.
embodiment 1
A kind of Li Xiang as closely linked as flesh and blood string, is made up of following raw material: chicken leg meat 60 parts, cartilage 15 parts, salt 1 part, sugar 1 part, monosodium glutamate 0.1 part, cornstarch 5 parts, sodium isoascorbate 0.04 part, tomato meal 0.1 part, chilli extract 0.0015, celery seed powder 0.2, high 0.4 part, peppery powder, garlic powder 0.3 part, onion powder 0.2 part, phosphate 0.3 part, 0.1 part, the fresh powder of chicken, ethyl maltol 0.02 part, soybean oil 1 part, food coloring 0.02 part, chest nut powder 7 parts.
Above-mentioned preparation method, comprises the following steps:
Selecting of step one, chicken leg meat raw material:
Select without extravasated blood, without soft or hard bone, for subsequent use without the qualified fresh feed of pathology, foreign;
The making of step 2, preserved materials:
By salt, sugar, monosodium glutamate, cornstarch, sodium isoascorbate, tomato meal, chilli extract, celery seed powder, high peppery powder, garlic powder, onion powder, phosphate, the fresh powder of chicken, ethyl maltol, soybean oil, pigment, puts into beater after waiting various auxiliary material and frozen water proportionally to weigh, stir 5 minutes, until stir, dissolve completely;
The tumbling of step 3, das Beinfleisch
By the das Beinfleisch after selecting, put into tumbler, then proportionally add pickling liquid, vacuumize rear tumbling 50 minutes, absorb completely to pickling liquid, finally go out tank;
Step 4, leave standstill tasty
Raw material after tumbling is placed in the freezer of 0-4 degree and places 8-12 hour;
Step 5, as closely linked as flesh and blood pierces:
(1) with the cutter through sterilization, the chicken leg meat after selecting is cut into long 2.5cm, the uniform block of heavy about 8g thickness of wide 2cm, and cartilage is cut into long 2.5cm, the rectangle of wide 2cm;
(2) the chicken leg meat 20cm iron label after pickling are worn often go here and there to 37g-38g, first wear one piece of bone when piercing and then wear piece of meat, amount to 3 pieces of bone, 3 pieces of meat in this order and often go here and there, must not lose flesh after piercing, must not label be leaked, serial neat appearance;
Step 6, balance
By as closely linked as flesh and blood after pickling, string is placed in uniformly has disappeared in the dish of poison, must not adhesion;
Step 7, freezing, packaging, refrigeration:
By after balance, as closely linked as flesh and blood, that string puts into the freezer of less than-25 DEG C is freezing, as requested will as closely linked as flesh and blood string packaging after product is freezing, puts into less than-18 DEG C constant heat storages and take care of after packaging.
embodiment 2
A kind of Li Xiang as closely linked as flesh and blood string, be made up of following raw material:
Chicken leg meat 70 parts, cartilage 20 parts, salt 2 parts, sugar 2 parts, monosodium glutamate 0.4 part, cornstarch 7 parts, sodium isoascorbate 0.07 part, tomato meal 0.4 part, chilli extract 0.0022, celery seed powder 0.4, high 0.9 part, peppery powder, garlic powder 0.6 part, onion powder 0.5 part, phosphate 0.6 part, 0.3 part, the fresh powder of chicken, ethyl maltol 0.04 part, soybean oil 2 parts, food coloring 0.06 part, chest nut powder 10 parts.
Above-mentioned preparation method, comprises the following steps:
Selecting of step one, chicken leg meat raw material:
Select without extravasated blood, without soft or hard bone, for subsequent use without the qualified fresh feed of pathology, foreign;
The making of step 2, preserved materials:
By salt, sugar, monosodium glutamate, cornstarch, sodium isoascorbate, tomato meal, chilli extract, celery seed powder, high peppery powder, garlic powder, onion powder, phosphate, the fresh powder of chicken, ethyl maltol, soybean oil, pigment, puts into beater after waiting various auxiliary material and frozen water proportionally to weigh, stir 5 minutes, until stir, dissolve completely;
The tumbling of step 3, das Beinfleisch
By the das Beinfleisch after selecting, put into tumbler, then proportionally add pickling liquid, vacuumize rear tumbling 50 minutes, absorb completely to pickling liquid, finally go out tank;
Step 4, leave standstill tasty
Raw material after tumbling is placed in the freezer of 0-4 degree and places 8-12 hour;
Step 5, as closely linked as flesh and blood pierces:
(1) with the cutter through sterilization, the chicken leg meat after selecting is cut into long 2.5cm, the uniform block of heavy about 8g thickness of wide 2cm, and cartilage is cut into long 2.5cm, the rectangle of wide 2cm;
(2) the chicken leg meat 20cm iron label after pickling are worn often go here and there to 37g-38g, first wear one piece of bone when piercing and then wear piece of meat, amount to 3 pieces of bone, 3 pieces of meat in this order and often go here and there, must not lose flesh after piercing, must not label be leaked, serial neat appearance;
Step 6, balance
By as closely linked as flesh and blood after pickling, string is placed in uniformly has disappeared in the dish of poison, must not adhesion;
Step 7, freezing, packaging, refrigeration:
By after balance, as closely linked as flesh and blood, that string puts into the freezer of less than-25 DEG C is freezing, as requested will as closely linked as flesh and blood string packaging after product is freezing, puts into less than-18 DEG C constant heat storages and take care of after packaging.
embodiment 3
A kind of Li Xiang as closely linked as flesh and blood string, be made up of following raw material:
Chicken leg meat 65 parts, cartilage 17.5 parts, salt 1.5 parts, sugar 1.5 parts, monosodium glutamate 0.25 part, cornstarch 6 parts, sodium isoascorbate 0.055 part, tomato meal 0.25 part, chilli extract 0.00195, celery seed powder 0.3, high 0.65 part, peppery powder, garlic powder 0.45 part, onion powder 0.35 part, phosphate 0.45 part, 0.15 part, the fresh powder of chicken, ethyl maltol 0.03 part, soybean oil 1.5 parts, food coloring 0.035 part, chest nut powder 8.5 parts.
Above-mentioned preparation method, comprises the following steps:
Selecting of step one, chicken leg meat raw material:
Select without extravasated blood, without soft or hard bone, for subsequent use without the qualified fresh feed of pathology, foreign;
The making of step 2, preserved materials:
By salt, sugar, monosodium glutamate, cornstarch, sodium isoascorbate, tomato meal, chilli extract, celery seed powder, high peppery powder, garlic powder, onion powder, phosphate, the fresh powder of chicken, ethyl maltol, soybean oil, pigment, puts into beater after waiting various auxiliary material and frozen water proportionally to weigh, stir 5 minutes, until stir, dissolve completely;
The tumbling of step 3, das Beinfleisch
By the das Beinfleisch after selecting, put into tumbler, then proportionally add pickling liquid, vacuumize rear tumbling 50 minutes, absorb completely to pickling liquid, finally go out tank;
Step 4, leave standstill tasty
Raw material after tumbling is placed in the freezer of 0-4 degree and places 8-12 hour;
Step 5, as closely linked as flesh and blood pierces:
(1) with the cutter through sterilization, the chicken leg meat after selecting is cut into long 2.5cm, the uniform block of heavy about 8g thickness of wide 2cm, and cartilage is cut into long 2.5cm, the rectangle of wide 2cm;
(2) the chicken leg meat 20cm iron label after pickling are worn often go here and there to 37g-38g, first wear one piece of bone when piercing and then wear piece of meat, amount to 3 pieces of bone, 3 pieces of meat in this order and often go here and there, must not lose flesh after piercing, must not label be leaked, serial neat appearance;
Step 6, balance
By as closely linked as flesh and blood after pickling, string is placed in uniformly has disappeared in the dish of poison, must not adhesion;
Step 7, freezing, packaging, refrigeration:
By after balance, as closely linked as flesh and blood, that string puts into the freezer of less than-25 DEG C is freezing, as requested will as closely linked as flesh and blood string packaging after product is freezing, puts into less than-18 DEG C constant heat storages and take care of after packaging.
The equipment such as the tumbler used in preparation method of the present invention, beater are the common equipment of field of food industry, do not repeat them here.
The foregoing is only the schematic detailed description of the invention of the present invention, and be not used to limit scope of the present invention.Any those skilled in the art, equivalent variations done under the prerequisite not departing from design of the present invention and principle and amendment, all should belong to the scope of protection of the invention.
Claims (3)
1. a Li Xiang as closely linked as flesh and blood string, it is characterized in that, be made up of the raw material of following weight portion: chicken leg meat 60-70 part, cartilage 15-20 part, salt 1-2 part, sugar 1-2 part, monosodium glutamate 0.1-0.4 part, cornstarch 5-7 part, sodium isoascorbate 0.04-0.07 part, tomato meal 0.1-0.4 part, chilli extract 0.0015-0.0022, celery seed powder 0.2-0.4, high peppery powder 0.4-0.9 part, garlic powder 0.3-0.6 part, onion powder 0.2-0.5 part, phosphate 0.3-0.6 part, chicken fresh powder 0.1-0.3 part, ethyl maltol 0.02-0.04 part, soybean oil 1-2 part, food coloring 0.02-0.06 part, chest nut powder 7-10 part.
2. a kind of Li Xiang according to claim 1 as closely linked as flesh and blood string, it is characterized in that, described as closely linked as flesh and blood string comprise following weight portion component: chicken leg meat 65 parts, cartilage 17.5 parts, salt 1.5 parts, sugar 1.5 parts, monosodium glutamate 0.25 part, cornstarch 6 parts, sodium isoascorbate 0.055 part, tomato meal 0.25 part, chilli extract 0.00195, celery seed powder 0.3, high 0.65 part, peppery powder, garlic powder 0.45 part, onion powder 0.35 part, phosphate 0.45 part, 0.15 part, the fresh powder of chicken, ethyl maltol 0.03 part, soybean oil 1.5 parts, food coloring 0.035 part, chest nut powder 8.5 parts.
3. a kind of Li Xiang as claimed in claim 1 or 2 preparation method that as closely linked as flesh and blood goes here and there, is characterized in that, comprise the following steps:
Selecting of step one, chicken leg meat raw material:
Select without extravasated blood, without soft or hard bone, for subsequent use without the qualified fresh feed of pathology, foreign;
The making of step 2, preserved materials:
By salt, sugar, monosodium glutamate, cornstarch, sodium isoascorbate, tomato meal, chilli extract, celery seed powder, high peppery powder, garlic powder, onion powder, phosphate, the fresh powder of chicken, ethyl maltol, soybean oil, pigment, puts into beater after waiting various auxiliary material and frozen water proportionally to weigh, stir 5 minutes, until stir, dissolve completely;
The tumbling of step 3, das Beinfleisch
By the das Beinfleisch after selecting, put into tumbler, then proportionally add pickling liquid, vacuumize rear tumbling 50 minutes, absorb completely to pickling liquid, finally go out tank;
Step 4, leave standstill tasty
Raw material after tumbling is placed in the freezer of 0-4 degree and places 8-12 hour;
Step 5, as closely linked as flesh and blood pierces:
(1) with the cutter through sterilization, the chicken leg meat after selecting is cut into long 2.5cm, the uniform block of heavy about 8g thickness of wide 2cm, and cartilage is cut into long 2.5cm, the rectangle of wide 2cm;
(2) the chicken leg meat 20cm iron label after pickling are worn often go here and there to 37g-38g, first wear one piece of bone when piercing and then wear piece of meat, amount to 3 pieces of bone, 3 pieces of meat in this order and often go here and there, must not lose flesh after piercing, must not label be leaked, serial neat appearance;
Step 6, balance
By as closely linked as flesh and blood after pickling, string is placed in uniformly has disappeared in the dish of poison, must not adhesion;
Step 7, freezing, packaging, refrigeration:
By after balance, as closely linked as flesh and blood, that string puts into the freezer of less than-25 DEG C is freezing, as requested will as closely linked as flesh and blood string packaging after product is freezing, puts into less than-18 DEG C constant heat storages and take care of after packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410749630.9A CN104544229A (en) | 2014-12-10 | 2014-12-10 | Chestnut flavor cartilage and chicken string and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410749630.9A CN104544229A (en) | 2014-12-10 | 2014-12-10 | Chestnut flavor cartilage and chicken string and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104544229A true CN104544229A (en) | 2015-04-29 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410749630.9A Pending CN104544229A (en) | 2014-12-10 | 2014-12-10 | Chestnut flavor cartilage and chicken string and manufacturing method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105105183A (en) * | 2015-08-19 | 2015-12-02 | 芜湖市禾森食品有限公司 | Bone and chicken string |
| CN108497324A (en) * | 2017-02-23 | 2018-09-07 | 苏国辉 | A kind of roasted mutton cubes roasted on a skewer |
-
2014
- 2014-12-10 CN CN201410749630.9A patent/CN104544229A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105105183A (en) * | 2015-08-19 | 2015-12-02 | 芜湖市禾森食品有限公司 | Bone and chicken string |
| CN108497324A (en) * | 2017-02-23 | 2018-09-07 | 苏国辉 | A kind of roasted mutton cubes roasted on a skewer |
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Application publication date: 20150429 |