CN104544235A - Nori-flavor chicken breast strips and processing method thereof - Google Patents
Nori-flavor chicken breast strips and processing method thereof Download PDFInfo
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- CN104544235A CN104544235A CN201410749684.5A CN201410749684A CN104544235A CN 104544235 A CN104544235 A CN 104544235A CN 201410749684 A CN201410749684 A CN 201410749684A CN 104544235 A CN104544235 A CN 104544235A
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- chicken
- breadcrumbs
- sea sedge
- chicken breast
- nori
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- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 206010034203 Pectus Carinatum Diseases 0.000 title abstract 13
- 239000000796 flavoring agent Substances 0.000 title abstract 7
- 241000287828 Gallus gallus Species 0.000 claims abstract description 51
- 235000012813 breadcrumbs Nutrition 0.000 claims abstract description 41
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 12
- 239000008103 glucose Substances 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000013372 meat Nutrition 0.000 claims abstract description 8
- 235000013330 chicken meat Nutrition 0.000 claims description 63
- 241000541656 Carex marina Species 0.000 claims description 55
- 240000004160 Capsicum annuum Species 0.000 claims description 34
- 239000002002 slurry Substances 0.000 claims description 32
- 239000000843 powder Substances 0.000 claims description 29
- 238000005554 pickling Methods 0.000 claims description 26
- 239000007788 liquid Substances 0.000 claims description 25
- 150000003839 salts Chemical group 0.000 claims description 17
- 239000000463 material Substances 0.000 claims description 16
- 238000007710 freezing Methods 0.000 claims description 15
- 230000008014 freezing Effects 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 101100288495 Gallus gallus LARGE1 gene Proteins 0.000 claims description 11
- 229920002907 Guar gum Polymers 0.000 claims description 11
- 108010073771 Soybean Proteins Proteins 0.000 claims description 11
- 229920002472 Starch Polymers 0.000 claims description 11
- 235000013312 flour Nutrition 0.000 claims description 11
- 229960002154 guar gum Drugs 0.000 claims description 11
- 235000010417 guar gum Nutrition 0.000 claims description 11
- 239000000665 guar gum Substances 0.000 claims description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 11
- 239000004223 monosodium glutamate Substances 0.000 claims description 11
- 235000019710 soybean protein Nutrition 0.000 claims description 11
- 235000019698 starch Nutrition 0.000 claims description 11
- 239000008107 starch Substances 0.000 claims description 11
- 238000004806 packaging method and process Methods 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 238000013019 agitation Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000005338 heat storage Methods 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 1
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 241001474374 Blennius Species 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 abstract description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 229910052742 iron Inorganic materials 0.000 abstract description 2
- 239000011777 magnesium Substances 0.000 abstract description 2
- 229910052749 magnesium Inorganic materials 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 239000011574 phosphorus Substances 0.000 abstract description 2
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 2
- 239000011591 potassium Substances 0.000 abstract description 2
- 229910052700 potassium Inorganic materials 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract 1
- 241000195493 Cryptophyta Species 0.000 abstract 1
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 239000011575 calcium Substances 0.000 abstract 1
- 229910052791 calcium Inorganic materials 0.000 abstract 1
- 238000007598 dipping method Methods 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 abstract 1
- 108060006184 phycobiliprotein Proteins 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 5
- 241000234314 Zingiber Species 0.000 description 5
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013547 stew Nutrition 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 nori-flavor chicken breast strips and a processing method thereof. The nori-flavor chicken breast strips are prepared by dipping big chicken breast strips into pulp and enabling the big chicken breast strips to be wrapped in seaweed breadcrumbs. According to the nori-flavor chicken breast strips, big chicken breast meat is adopted, so that the chicken breast strips are high in protein content; due to the reasonable ratio, the chicken flavor is maintained and the rich taste is mixed into the chicken when the big chicken breast is fried, so that the single taste is avoided; the big chicken breast strips are wrapped in seaweed breadcrumbs, so that the loss of water in the big chicken breast meat can be prevented; nori is an algae food which is rich in mineral substances such as calcium, potassium, magnesium, phosphorus, and iron and is very high in content of iodine, and the phycobiliprotein of the nori has the functions of reducing blood glucose, resisting tumours, resisting aging and the like, so that the nori-flavor chicken breast strips are very beneficial to the health of people; the nori-flavor chicken breast strips are balanced in nutrition with meat and vegetables and have the external crisp mouth feel, further a novel eating method is formed; a novel food which is burnt in exterior, tender in interior, bright in color, rich in nutrition and convenient to eat can be formed, so that the eating, in a dining-table, for people is enriched.
Description
Technical field
The present invention relates to a kind of chicken product and preparation method thereof, illustrating is a kind of sea sedge chicken fillet and preparation method thereof.
Background technology
Chicken is very nutritious a kind of food, but after depending merely on traditional stew in soy sauce processing, taste is very single, especially the large brisket part of chicken, tastele when eaten but a pity to throw away, if depend merely on direct fried edible, fried rear chicken is stiff, cannot eat, people are difficult to edible, even abandon eating.
Summary of the invention
Technical problem to be solved by this invention is to provide that a kind of taste is better and nutritional labeling retains better, edible more healthy, more convenient, more novel a kind of sea sedge chicken fillet and preparation method thereof.
For solving the problems of the technologies described above, technical scheme of the present invention is: a kind of sea sedge chicken fillet, be stained with slurry by the large brisket bar of chicken to wrap up in sea sedge breadcrumbs and make, it is characterized in that: the weight portion of the large brisket bar of described chicken is 60-80 part, it is salt 8-13 part that the preserved materials of described chicken large brisket bar comprises following weight portion group, sugar 10-16 part, yellow round onions powder 0.3-0.9 part, ginger powder 0.1-0.5 part, sodium bicarbonate 0.8-1.5 part, chilli extract 0.1-0.6 part, chilli powder 0.5-1.2 part, it is guar gum 0.1-0.5 part that described slurry comprises following parts by weight of component, glucose 0.2-0.5 part, soybean protein isolate 1-4 part, salt 0.04-0.06 part, monosodium glutamate 0.06-0.08 part, flour 12-15 part, starch 3-5 part, chilli powder 0.2-0.7 part, chilli extract 0.2-0.8 part, the weight portion of described sea sedge breadcrumbs is 30-50 part.
As preferred technical scheme: a kind of sea sedge chicken fillet, be stained with slurry by the large brisket bar of chicken to wrap up in sea sedge breadcrumbs and make, it is characterized in that, the weight portion of the large brisket bar of described chicken is 70 parts, it is salt 10.5 parts that the preserved materials of described chicken large brisket bar comprises following weight portion group, sugar 13 parts, yellow 0.6 part, round onions powder, ginger powder 0.3 part, 1.15 parts, sodium bicarbonate, chilli extract 0.35 part, chilli powder 0.85 part, it is guar gum 0.3 part that described slurry comprises following parts by weight of component, glucose 0.35 part, soybean protein isolate 2.5 parts, salt 0.05 part, monosodium glutamate 0.07 part, 13.5 parts, flour, starch 4 parts, chilli powder 0.45 part, chilli extract 0.5 part, the weight portion of described sea sedge breadcrumbs is 40 parts.
A processing method for sea sedge chicken fillet, comprises the following steps:
The cutting of step one, the large brisket bar of chicken, being cut into large for peeling chicken brisket by knife diameter is 0.8cm, and length is approximately the large brisket bar of 7-8cm;
Pickling of step 2, the large brisket bar of chicken, mixes 5 minutes in proportion by preserved materials and water and mixes completely to preserved materials, make pickling liquid for subsequent use; The large brisket bar of chicken cut is added pickling liquid final vacuum tumbling 30 minutes according to proportioning, pickling liquid is absorbed completely, then puts into 0-4 degree freezer, pickle after 8-12 hour for subsequent use;
The preparation of step 3, slurry liquid, first pours frozen water into by beater, then slowly pours guar gum into, glucose, soybean protein isolate, salt, monosodium glutamate, flour, starch, chilli powder, chilli extract, then stirs, until stir, makes slurry for subsequent use;
Step 4, the hanging of brisket bar, proportionally add slurry liquid by the large brisket bar of chicken after pickling, for subsequent use after stirring;
The making of step 5, sea sedge breadcrumbs, mixes rear for subsequent use by broken for sea sedge end and breadcrumbs according to the ratio of 1:5;
Step 6, wrap up in sea sedge breadcrumbs, by slurry agitation evenly after the large brisket bar of chicken wrap up in one deck sea sedge breadcrumbs uniformly, after wrapping up in chaff, thickness is about 1cm, and length is the rectangular of about 8-9cm, and outward appearance is fluffy does not reveal meat;
Step 7, freezing, packaging, chicken large brisket bar adhesion after wrapping up in sea sedge breadcrumbs is placed in uniformly in the dish of sterilization, then the freezer putting into less than-25 DEG C is freezing, packs after freezing according to specification requirement, puts into less than-18 DEG C constant heat storage keepings after packaging.
Owing to have employed technique scheme, the large brisket of chicken that the present invention adopts, protein content is high, again by rational proportioning, large brisket has been called in abundant taste by pickling, outside has wrapped again one deck sea sedge breadcrumbs, make large brisket fried edible time while the fragrance remaining chicken itself, to have called in abundant taste, make taste no longer single, and wrap up in by outside the loss that one deck sea sedge breadcrumbs prevents moisture in the large brisket of chicken, and sea sedge is a kind of calcic, potassium, magnesium, phosphorus, the mineral matters such as iron enrich, and the seaweed food that amount of iodine is very high, and contained phycobniliprotein has hypoglycemic in sea sedge, antitumor, the anti-ageing effect of waiting for a long time, be a significant benefit to the health of people, the present invention is arranged in pairs or groups by meat and vegetables, balanced in nutrition, and add outside crisp mouthfeel, form a kind of eating method of novelty, formation one is tendered with a crispy crust, bright, nutritious, the new food of instant, enrich the dining table of people.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described further.
embodiment 1
A kind of sea sedge chicken fillet, be stained with slurry by the large brisket bar of chicken to wrap up in sea sedge breadcrumbs and make, it is characterized in that: the weight portion of the large brisket bar of described chicken is 60 parts, it is salt 8 parts that the preserved materials of described chicken large brisket bar comprises following weight portion group, sugar 10 parts, yellow 0.3 part, round onions powder, ginger powder 0.1 part, 0.8 part, sodium bicarbonate, chilli extract 0.1 part, chilli powder 0.5 part, it is guar gum 0.1 part that described slurry comprises following parts by weight of component, glucose 0.2 part, soybean protein isolate 1 part, salt 0.04 part, monosodium glutamate 0.06 part, 12 parts, flour, starch 3 parts, chilli powder 0.2 part, chilli extract 0.2 part, the weight portion of described sea sedge breadcrumbs is 30 parts.
A processing method for sea sedge chicken fillet, comprises the following steps:
The cutting of step one, the large brisket bar of chicken, being cut into large for peeling chicken brisket by knife diameter is 0.8cm, and length is approximately the large brisket bar of 7-8cm;
Pickling of step 2, the large brisket bar of chicken, mixes 5 minutes in proportion by preserved materials and water and mixes completely to preserved materials, make pickling liquid for subsequent use; The large brisket bar of chicken cut is added pickling liquid final vacuum tumbling 30 minutes according to proportioning, pickling liquid is absorbed completely, then puts into 0-4 degree freezer, pickle after 8-12 hour for subsequent use;
The preparation of step 3, slurry liquid, first pours frozen water into by beater, then slowly pours guar gum into, glucose, soybean protein isolate, salt, monosodium glutamate, flour, starch, chilli powder, chilli extract, then stirs, until stir, makes slurry for subsequent use;
Step 4, the hanging of brisket bar, proportionally add slurry liquid by the large brisket bar of chicken after pickling, for subsequent use after stirring;
The making of step 5, sea sedge breadcrumbs, mixes rear for subsequent use by broken for sea sedge end and breadcrumbs according to the ratio of 1:5;
Step 6, wrap up in sea sedge breadcrumbs, by slurry agitation evenly after the large brisket bar of chicken wrap up in one deck sea sedge breadcrumbs uniformly, after wrapping up in chaff, thickness is about 1cm, and length is the rectangular of about 8-9cm, and outward appearance is fluffy does not reveal meat;
Step 7, freezing, packaging, chicken large brisket bar adhesion after wrapping up in sea sedge breadcrumbs is placed in uniformly in the dish of sterilization, then the freezer putting into less than-25 DEG C is freezing, packs after freezing according to specification requirement, puts into less than-18 DEG C constant heat storage keepings after packaging.
embodiment 2
A kind of sea sedge chicken fillet, be stained with slurry by the large brisket bar of chicken to wrap up in sea sedge breadcrumbs and make, it is characterized in that, the weight portion of the large brisket bar of described chicken is 70 parts, it is salt 10.5 parts that the preserved materials of described chicken large brisket bar comprises following weight portion group, sugar 13 parts, yellow 0.6 part, round onions powder, ginger powder 0.3 part, 1.15 parts, sodium bicarbonate, chilli extract 0.35 part, chilli powder 0.85 part, it is guar gum 0.3 part that described slurry comprises following parts by weight of component, glucose 0.35 part, soybean protein isolate 2.5 parts, salt 0.05 part, monosodium glutamate 0.07 part, 13.5 parts, flour, starch 4 parts, chilli powder 0.45 part, chilli extract 0.5 part, the weight portion of described sea sedge breadcrumbs is 40 parts.
A processing method for sea sedge chicken fillet, comprises the following steps:
The cutting of step one, the large brisket bar of chicken, being cut into large for peeling chicken brisket by knife diameter is 0.8cm, and length is approximately the large brisket bar of 7-8cm;
Pickling of step 2, the large brisket bar of chicken, mixes 5 minutes in proportion by preserved materials and water and mixes completely to preserved materials, make pickling liquid for subsequent use; The large brisket bar of chicken cut is added pickling liquid final vacuum tumbling 30 minutes according to proportioning, pickling liquid is absorbed completely, then puts into 0-4 degree freezer, pickle after 8-12 hour for subsequent use;
The preparation of step 3, slurry liquid, first pours frozen water into by beater, then slowly pours guar gum into, glucose, soybean protein isolate, salt, monosodium glutamate, flour, starch, chilli powder, chilli extract, then stirs, until stir, makes slurry for subsequent use;
Step 4, the hanging of brisket bar, proportionally add slurry liquid by the large brisket bar of chicken after pickling, for subsequent use after stirring;
The making of step 5, sea sedge breadcrumbs, mixes rear for subsequent use by broken for sea sedge end and breadcrumbs according to the ratio of 1:5;
Step 6, wrap up in sea sedge breadcrumbs, the large brisket bar of chicken after slurry agitation is even wraps up in one deck sea sedge breadcrumbs uniformly, wrap up in step 7 after chaff, freezing, packaging, chicken large brisket bar adhesion after wrapping up in sea sedge breadcrumbs is placed in uniformly in the dish of sterilization, then the freezer putting into less than-25 DEG C is freezing, pack according to specification requirement after freezing, after packaging, put into less than-18 DEG C constant heat storage keepings.
embodiment 3
A kind of sea sedge chicken fillet, be stained with slurry by the large brisket bar of chicken to wrap up in sea sedge breadcrumbs and make, it is characterized in that: the weight portion of the large brisket bar of described chicken is 80 parts, it is salt 13 parts that the preserved materials of described chicken large brisket bar comprises following weight portion group, sugar 16 parts, yellow 0.9 part, round onions powder, ginger powder 0.5 part, 1.5 parts, sodium bicarbonate, chilli extract 0.6 part, chilli powder 1.2 parts, it is guar gum 0.5 part that described slurry comprises following parts by weight of component, glucose 0.5 part, soybean protein isolate 4 parts, salt 0.06 part, monosodium glutamate 0.08 part, 15 parts, flour, starch 5 parts, chilli powder 0.7 part, chilli extract 0.8 part, the weight portion of described sea sedge breadcrumbs is 50 parts.
A processing method for sea sedge chicken fillet, comprises the following steps:
The cutting of step one, the large brisket bar of chicken, being cut into large for peeling chicken brisket by knife diameter is 0.8cm, and length is approximately the large brisket bar of 7-8cm;
Pickling of step 2, the large brisket bar of chicken, mixes 5 minutes in proportion by preserved materials and water and mixes completely to preserved materials, make pickling liquid for subsequent use; The large brisket bar of chicken cut is added pickling liquid final vacuum tumbling 30 minutes according to proportioning, pickling liquid is absorbed completely, then puts into 0-4 degree freezer, pickle after 8-12 hour for subsequent use;
The preparation of step 3, slurry liquid, first pours frozen water into by beater, then slowly pours guar gum into, glucose, soybean protein isolate, salt, monosodium glutamate, flour, starch, chilli powder, chilli extract, then stirs, until stir, makes slurry for subsequent use;
Step 4, the hanging of brisket bar, proportionally add slurry liquid by the large brisket bar of chicken after pickling, for subsequent use after stirring;
The making of step 5, sea sedge breadcrumbs, mixes rear for subsequent use by broken for sea sedge end and breadcrumbs according to the ratio of 1:5;
Step 6, wrap up in sea sedge breadcrumbs, by slurry agitation evenly after the large brisket bar of chicken wrap up in one deck sea sedge breadcrumbs uniformly, after wrapping up in chaff, thickness is about 1cm, and length is the rectangular of about 8-9cm, and outward appearance is fluffy does not reveal meat;
Step 7, freezing, packaging, chicken large brisket bar adhesion after wrapping up in sea sedge breadcrumbs is placed in uniformly in the dish of sterilization, then the freezer putting into less than-25 DEG C is freezing, packs after freezing according to specification requirement, puts into less than-18 DEG C constant heat storage keepings after packaging.
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 (2)
1. a sea sedge chicken fillet, be stained with slurry by the large brisket bar of chicken to wrap up in sea sedge breadcrumbs and make, it is characterized in that: the weight portion of the large brisket bar of described chicken is 60-80 part, it is salt 8-13 part that the preserved materials of described chicken large brisket bar comprises following weight portion group, sugar 10-16 part, yellow round onions powder 0.3-0.9 part, ginger powder 0.1-0.5 part, sodium bicarbonate 0.8-1.5 part, chilli extract 0.1-0.6 part, chilli powder 0.5-1.2 part, it is guar gum 0.1-0.5 part that described slurry comprises following parts by weight of component, glucose 0.2-0.5 part, soybean protein isolate 1-4 part, salt 0.04-0.06 part, monosodium glutamate 0.06-0.08 part, flour 12-15 part, starch 3-5 part, chilli powder 0.2-0.7 part, chilli extract 0.2-0.8 part, the weight portion of described sea sedge breadcrumbs is 30-50 part.
2. the processing method of a kind of sea sedge chicken fillet as claimed in claim 1, is characterized in that: comprise the following steps:
The cutting of step one, the large brisket bar of chicken, being cut into large for peeling chicken brisket by knife diameter is 0.8cm, and length is approximately the large brisket bar of 7-8cm;
Pickling of step 2, the large brisket bar of chicken, mixes 5 minutes in proportion by preserved materials and water and mixes completely to preserved materials, make pickling liquid for subsequent use; The large brisket bar of chicken cut is added pickling liquid final vacuum tumbling 30 minutes according to proportioning, pickling liquid is absorbed completely, then puts into 0-4 degree freezer, pickle after 8-12 hour for subsequent use;
The preparation of step 3, slurry liquid, first pours frozen water into by beater, then slowly pours guar gum into, glucose, soybean protein isolate, salt, monosodium glutamate, flour, starch, chilli powder, chilli extract, then stirs, until stir, makes slurry for subsequent use;
Step 4, the hanging of brisket bar, proportionally add slurry liquid by the large brisket bar of chicken after pickling, for subsequent use after stirring;
The making of step 5, sea sedge breadcrumbs, mixes rear for subsequent use by broken for sea sedge end and breadcrumbs according to the ratio of 1:5;
Step 6, wrap up in sea sedge breadcrumbs, by slurry agitation evenly after the large brisket bar of chicken wrap up in one deck sea sedge breadcrumbs uniformly, after wrapping up in chaff, thickness is about 1cm, and length is the rectangular of about 8-9cm, and outward appearance is fluffy does not reveal meat;
Step 7, freezing, packaging, chicken large brisket bar adhesion after wrapping up in sea sedge breadcrumbs is placed in uniformly in the dish of sterilization, then the freezer putting into less than-25 DEG C is freezing, packs after freezing according to specification requirement, puts into less than-18 DEG C constant heat storage keepings after packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410749684.5A CN104544235A (en) | 2014-12-10 | 2014-12-10 | Nori-flavor chicken breast strips and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410749684.5A CN104544235A (en) | 2014-12-10 | 2014-12-10 | Nori-flavor chicken breast strips and processing method thereof |
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| Publication Number | Publication Date |
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| CN104544235A true CN104544235A (en) | 2015-04-29 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279792A (en) * | 2017-07-13 | 2017-10-24 | 诸城市东方食品有限公司 | A kind of rattan green pepper chicken row and its manufacture craft |
| CN112189803A (en) * | 2020-10-10 | 2021-01-08 | 青岛能量咖商贸有限公司 | Chicken crisp and preparation process thereof |
-
2014
- 2014-12-10 CN CN201410749684.5A patent/CN104544235A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279792A (en) * | 2017-07-13 | 2017-10-24 | 诸城市东方食品有限公司 | A kind of rattan green pepper chicken row and its manufacture craft |
| CN112189803A (en) * | 2020-10-10 | 2021-01-08 | 青岛能量咖商贸有限公司 | Chicken crisp and preparation process thereof |
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