CN104544242A - Large snowflake string and processing method thereof - Google Patents
Large snowflake string and processing method thereof Download PDFInfo
- Publication number
- CN104544242A CN104544242A CN201410759841.0A CN201410759841A CN104544242A CN 104544242 A CN104544242 A CN 104544242A CN 201410759841 A CN201410759841 A CN 201410759841A CN 104544242 A CN104544242 A CN 104544242A
- Authority
- CN
- China
- Prior art keywords
- parts
- string
- snowflake
- chicken
- brisket
- 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
Abstract
The invention discloses a large snowflake string. The large snowflake string is prepared by dicing, salting and stringing chicken chest and then wrapping with snowflake pieces. The large snowflake string is characterized in that the chicken chest and salted materials comprise the following components in parts by weight: 60-80 parts of chicken chest, 8-13 parts of salt, 10-16 parts of sugar, 0.3-0.9 part of yellow onion powder, 0.1-0.5 part of ginger powder, 0.8-1.5 parts of baking soda, 0.1-0.6 part of chilli extract and 0.5-1.2 parts of chilli powder. The slurry comprises the following components in parts by weight: 0.1-0.5 part of guar gum, 0.2-0.5 part of glucose, 1-4 parts of soybean protein isolate, 0.04-0.06 part of salt, 0.06-0.08 part of monosodium glutamate, 12-15 parts of flour, 3-5 parts of starch, 0.2-0.7 part of chilli powder and 0.2-0.8 part of chilli extract; and the snowflake pieces account for 30-50 parts by weight. The invention also discloses a processing method of the large snowflake string. Due to adoption of the technical scheme, the large snowflake string disclosed by the invention has the following beneficial effects that the content of protein is high, the taste is rich, and the water loss can be prevented; the color is bright, the nutrition is rich and the eating is convenient.
Description
Technical field
The present invention relates to field of meat product processing, is the large string of a kind of snowflake and processing method thereof specifically.
Background technology
Chicken is very nutritious a kind of food, but after depending merely on the processing of simple knead-salting, the dehydration of chicken is very large, and meat is harder, especially the large brisket part of chicken, and tastele when eaten but a pity to throw away, and people are difficult to find fresh eating method.
Goal of the invention
The object of this invention is to provide that a kind of taste is better and nutritional labeling retains better, edible more healthy, more convenient, the more novel large string of snowflake and processing method thereof.
For achieving the above object, technical scheme of the present invention is: the large string of a kind of snowflake, by the large brisket of chicken dice pickle wear string after wrap up in snowflake sheet and make, the large brisket of described chicken and preserved materials comprise following parts by weight of component: the large brisket of chicken 60 ~ 80 parts, salt 8 ~ 13 parts, sugar 10 ~ 16 parts, yellow 0.3 ~ 0.9 part, round onions powder, ginger powder 0.1 ~ 0.5 part, 0.8 ~ 1.5 part, sodium bicarbonate, chilli extract 0.1 ~ 0.6 part, chilli powder 0.5 ~ 1.2 part; Described slurry comprises following parts by weight of component guar gum 0.1 ~ 0.5 part, 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, 12 ~ 15 parts, flour, starch 3 ~ 5 parts, chilli powder 0.2 ~ 0.7 part, chilli extract 0.2 ~ 0.8 part; The weight portion of described snowflake sheet is 30 ~ 50 parts.
As preferably, the large string of a kind of snowflake, by the large brisket of chicken dice pickle wear string after wrap up in snowflake sheet and make, the large brisket of described chicken and preserved materials comprise following parts by weight of component: the large brisket of chicken 70 parts, salt 11 parts, sugar 13 parts, yellow 0.6 part, round onions powder, ginger powder 0.3 part, 1.2 parts, sodium bicarbonate, chilli extract 0.3 part, chilli powder 0.8 part; Described slurry comprises following parts by weight of component guar gum 0.3 part, glucose 0.4 part, soybean protein isolate 3 parts, salt 0.05 part, monosodium glutamate 0.07 part, 14 parts, flour, starch 4 parts, chilli powder 0.4 part, chilli extract 0.5 part; The weight portion of described snowflake sheet is 40 parts.
A processing method for the large string of above-mentioned snowflake, comprises the following steps:
The cutting of step one, the large brisket fourth of chicken:
By for subsequent use for the chicken large brisket fourth that the large brisket of peeling is cut into approximating square by knife;
Pickling of step 2, the large brisket fourth of chicken:
(1) preserved materials and water being mixed 5 minutes in proportion dissolves rear for subsequent use completely to preserved materials;
(2) the large brisket fourth cut is made pickling liquid final vacuum tumbling 30 minutes according to proportioning interpolation, pickling liquid is absorbed completely and then puts into 0 ~ 4 DEG C of freezer, pickle after 8-12 hour for subsequent use;
Piercing of step 3, the large brisket fourth of chicken:
The round label of the chicken large brisket fourth 28cm after pickling are pierced into large string;
Step 4, by greatly string wrap up in snowflake sheet:
To complete large string be pierced wrap up in uniformly the snowflake sheet of thin layer;
Step 5, freezing, packaging:
Wrapping up in the skewer after snowflake sheet is placed in the dish of having sterilized uniformly, leave space between string and string, must not adhesion, the freezer then putting into less than-25 DEG C is freezing, according to specification requirement, the large string of snowflake after freezing is packed after freezing, after packaging, put into less than-18 DEG C constant heat storages keepings.
As preferably, the processing method of the large string of a kind of snowflake, in the cutting step of the large brisket fourth of described chicken, the weight of having cut rear chicken large brisket fourth is the every block of 8 ~ 12g.
As preferably, the processing method of the large string of a kind of snowflake, the large string of described snowflake pierce in step, require 3 ~ 4 pieces/string, pierce the space leaving 0.5cm between rear piece and block, weight of often going here and there is 45 ~ 48g.
As preferably, the processing method of the large string of a kind of snowflake, describedly wraps up in snowflake sheet step by string greatly, large for snowflake string must be organized into flat pattern, and outward appearance is fluffy does not reveal meat.
Owing to have employed technique scheme, the present invention has following beneficial effect: product protein content of the present invention is high, and taste enriches, and can prevent water loss.Bright of the present invention, nutritious, instant.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described further.
Embodiment one: the large string of a kind of snowflake, by the large brisket of chicken dice pickle wear string after wrap up in snowflake sheet and make, the large brisket of described chicken and preserved materials comprise following parts by weight of component: the large brisket of chicken 60 ~ 80 parts, salt 8 parts, sugar 10 parts, 0.3 part, yellow round onions powder, ginger powder 0.1 part, 0.8 part, sodium bicarbonate, chilli extract 0.1 part, chilli powder 0.5 part; Described slurry comprises following parts by weight of component guar gum 0.1 part, 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 snowflake sheet is 30 parts.
A processing method for the large string of above-mentioned snowflake, comprises the following steps:
The cutting of step one, the large brisket fourth of chicken:
By for subsequent use for the chicken large brisket fourth that the large brisket of peeling is cut into approximating square by knife;
Pickling of step 2, the large brisket fourth of chicken:
(1) preserved materials and water being mixed 5 minutes in proportion dissolves rear for subsequent use completely to preserved materials;
(2) the large brisket fourth cut is made pickling liquid final vacuum tumbling 30 minutes according to proportioning interpolation, pickling liquid is absorbed completely and then puts into 0 ~ 4 DEG C of freezer, pickle after 8-12 hour for subsequent use;
Piercing of step 3, the large brisket fourth of chicken:
The round label of the chicken large brisket fourth 28cm after pickling are pierced into large string;
Step 4, by greatly string wrap up in snowflake sheet:
To complete large string be pierced wrap up in uniformly the snowflake sheet of thin layer;
Step 5, freezing, packaging:
Wrapping up in the skewer after snowflake sheet is placed in the dish of having sterilized uniformly, leave space between string and string, must not adhesion, the freezer then putting into less than-25 DEG C is freezing, according to specification requirement, the large string of snowflake after freezing is packed after freezing, after packaging, put into less than-18 DEG C constant heat storages keepings.
In the cutting step of the large brisket fourth of described chicken, the weight of having cut rear chicken large brisket fourth is the every block of 8 ~ 12g.
The large string of described snowflake pierce in step, require 3 ~ 4 pieces/string, pierce the space leaving 0.5cm between rear piece and block, often go here and there weight be 45-48g.
Described string is greatly wrapped up in snowflake sheet step, large for snowflake string must be organized into flat pattern, and outward appearance is fluffy does not reveal meat.
Embodiment two: the large string of a kind of snowflake, by the large brisket of chicken dice pickle wear string after wrap up in snowflake sheet and make, the large brisket of described chicken and preserved materials comprise following parts by weight of component: the large brisket of chicken 70 parts, salt 11 parts, sugar 13 parts, 0.6 part, yellow round onions powder, ginger powder 0.3 part, 1.2 parts, sodium bicarbonate, chilli extract 0.3 part, chilli powder 0.8 part; Described slurry comprises following parts by weight of component guar gum 0.3 part, glucose 0.4 part, soybean protein isolate 3 parts, salt 0.05 part, monosodium glutamate 0.07 part, 14 parts, flour, starch 4 parts, chilli powder 0.4 part, chilli extract 0.5 part; The weight portion of described snowflake sheet is 40 parts.
A processing method for the large string of above-mentioned snowflake, comprises the following steps:
The cutting of step one, the large brisket fourth of chicken:
By for subsequent use for the chicken large brisket fourth that the large brisket of peeling is cut into approximating square by knife;
Pickling of step 2, the large brisket fourth of chicken:
(1) preserved materials and water being mixed 5 minutes in proportion dissolves rear for subsequent use completely to preserved materials;
(2) the large brisket fourth cut is made pickling liquid final vacuum tumbling 30 minutes according to proportioning interpolation, pickling liquid is absorbed completely and then puts into 0 ~ 4 DEG C of freezer, pickle after 8-12 hour for subsequent use;
Piercing of step 3, the large brisket fourth of chicken:
The round label of the chicken large brisket fourth 28cm after pickling are pierced into large string;
Step 4, by greatly string wrap up in snowflake sheet:
To complete large string be pierced wrap up in uniformly the snowflake sheet of thin layer;
Step 5, freezing, packaging:
Wrapping up in the skewer after snowflake sheet is placed in the dish of having sterilized uniformly, leave space between string and string, must not adhesion, the freezer then putting into less than-25 DEG C is freezing, according to specification requirement, the large string of snowflake after freezing is packed after freezing, after packaging, put into less than-18 DEG C constant heat storages keepings.
In the cutting step of the large brisket fourth of described chicken, the weight of having cut rear chicken large brisket fourth is the every block of 8 ~ 12g.
The large string of described snowflake pierce in step, require 3 ~ 4 pieces/string, pierce the space leaving 0.5cm between rear piece and block, often go here and there weight be 45-48g.
Described string is greatly wrapped up in snowflake sheet step, large for snowflake string must be organized into flat pattern, and outward appearance is fluffy does not reveal meat.
Embodiment three: the large string of a kind of snowflake, by the large brisket of chicken dice pickle wear string after wrap up in snowflake sheet and make, the large brisket of described chicken and preserved materials comprise following parts by weight of component: the large brisket of chicken 80 parts, salt 13 parts, sugar 16 parts, 0.9 part, yellow round onions powder, ginger powder 0.5 part, 1.5 parts, sodium bicarbonate, chilli extract 0.6 part, chilli powder 1.2 parts; Described slurry comprises following parts by weight of component guar gum 0.5 part, 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 snowflake sheet is 50 parts.
A processing method for the large string of above-mentioned snowflake, comprises the following steps:
The cutting of step one, the large brisket fourth of chicken:
By for subsequent use for the chicken large brisket fourth that the large brisket of peeling is cut into approximating square by knife;
Pickling of step 2, the large brisket fourth of chicken:
(1) preserved materials and water being mixed 5 minutes in proportion dissolves rear for subsequent use completely to preserved materials;
(2) the large brisket fourth cut is made pickling liquid final vacuum tumbling 30 minutes according to proportioning interpolation, pickling liquid is absorbed completely and then puts into 0 ~ 4 DEG C of freezer, pickle after 8-12 hour for subsequent use;
Piercing of step 3, the large brisket fourth of chicken:
The round label of the chicken large brisket fourth 28cm after pickling are pierced into large string;
Step 4, by greatly string wrap up in snowflake sheet:
To complete large string be pierced wrap up in uniformly the snowflake sheet of thin layer;
Step 5, freezing, packaging:
Wrapping up in the skewer after snowflake sheet is placed in the dish of having sterilized uniformly, leave space between string and string, must not adhesion, the freezer then putting into less than-25 DEG C is freezing, according to specification requirement, the large string of snowflake after freezing is packed after freezing, after packaging, put into less than-18 DEG C constant heat storages keepings.
In the cutting step of the large brisket fourth of described chicken, the weight of having cut rear chicken large brisket fourth is the every block of 8 ~ 12g.
The large string of described snowflake pierce in step, require 3 ~ 4 pieces/string, pierce the space leaving 0.5cm between rear piece and block, often go here and there weight be 45-48g.
Described string is greatly wrapped up in snowflake sheet step, large for snowflake string must be organized into flat pattern, and outward appearance is fluffy does not reveal meat.
Claims (6)
1. the large string of snowflake, by the large brisket of chicken dice pickle wear string after wrap up in snowflake sheet and make, it is characterized in that, the large brisket of described chicken and preserved materials comprise following parts by weight of component: the large brisket of chicken 60 ~ 80 parts, salt 8 ~ 13 parts, sugar 10 ~ 16 parts, yellow 0.3 ~ 0.9 part, round onions powder, ginger powder 0.1 ~ 0.5 part, 0.8 ~ 1.5 part, sodium bicarbonate, chilli extract 0.1 ~ 0.6 part, chilli powder 0.5 ~ 1.2 part; Described slurry comprises following parts by weight of component guar gum 0.1 ~ 0.5 part, 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, 12 ~ 15 parts, flour, starch 3 ~ 5 parts, chilli powder 0.2 ~ 0.7 part, chilli extract 0.2 ~ 0.8 part; The weight portion of described snowflake sheet is 30 ~ 50 parts.
2. the large string of a kind of snowflake as claimed in claim 1, by the large brisket of chicken dice pickle wear string after wrap up in snowflake sheet and make, it is characterized in that, the large brisket of described chicken and preserved materials comprise following parts by weight of component: the large brisket of chicken 70 parts, salt 11 parts, sugar 13 parts, yellow 0.6 part, round onions powder, ginger powder 0.3 part, 1.2 parts, sodium bicarbonate, chilli extract 0.3 part, chilli powder 0.8 part; Described slurry comprises following parts by weight of component guar gum 0.3 part, glucose 0.4 part, soybean protein isolate 3 parts, salt 0.05 part, monosodium glutamate 0.07 part, 14 parts, flour, starch 4 parts, chilli powder 0.4 part, chilli extract 0.5 part; The weight portion of described snowflake sheet is 40 parts.
3. the processing method of the large string of a kind of snowflake as claimed in claim 1 or 2, is characterized in that, comprise the following steps:
The cutting of step one, the large brisket fourth of chicken:
By for subsequent use for the chicken large brisket fourth that the large brisket of peeling is cut into approximating square by knife;
Pickling of step 2, the large brisket fourth of chicken:
(1) preserved materials and water being mixed 5 minutes in proportion dissolves rear for subsequent use completely to preserved materials;
(2) the large brisket fourth cut is made pickling liquid final vacuum tumbling 30 minutes according to proportioning interpolation, pickling liquid is absorbed completely and then puts into 0 ~ 4 DEG C of freezer, pickle after 8-12 hour for subsequent use;
Piercing of step 3, the large brisket fourth of chicken:
The round label of the chicken large brisket fourth 28cm after pickling are pierced into large string;
Step 4, by greatly string wrap up in snowflake sheet:
To complete large string be pierced wrap up in uniformly the snowflake sheet of thin layer;
Step 5, freezing, packaging:
Wrapping up in the skewer after snowflake sheet is placed in the dish of having sterilized uniformly, leave space between string and string, must not adhesion, the freezer then putting into less than-25 DEG C is freezing, according to specification requirement, the large string of snowflake after freezing is packed after freezing, after packaging, put into less than-18 DEG C constant heat storages keepings.
4. the processing method of the large string of a kind of snowflake as claimed in claim 3, it is characterized in that, in the cutting step of the large brisket fourth of described chicken, the weight of having cut rear chicken large brisket fourth is the every block of 8 ~ 12g.
5. the processing method of the large string of a kind of snowflake as claimed in claim 3, is characterized in that, the large string of described snowflake pierce in step, require 3 ~ 4 pieces/string, pierce the space leaving 0.5cm between rear piece and block, weight of often going here and there is 45 ~ 48g.
6. the processing method of the large string of a kind of snowflake as claimed in claim 3, is characterized in that, describedly wraps up in snowflake sheet step by string greatly, large for snowflake string must be organized into flat pattern, and outward appearance is fluffy does not reveal meat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410759841.0A CN104544242A (en) | 2014-12-12 | 2014-12-12 | Large snowflake string and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410759841.0A CN104544242A (en) | 2014-12-12 | 2014-12-12 | Large snowflake string and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104544242A true CN104544242A (en) | 2015-04-29 |
Family
ID=53062163
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410759841.0A Pending CN104544242A (en) | 2014-12-12 | 2014-12-12 | Large snowflake string and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104544242A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105815693A (en) * | 2016-04-14 | 2016-08-03 | 巢湖美维食品有限公司 | Snowflake whitebait food and preparation method thereof |
| CN107874143A (en) * | 2017-12-01 | 2018-04-06 | 濮阳市德信食品有限公司 | A kind of Fresh Grade Breast snowflake rod and preparation method thereof |
-
2014
- 2014-12-12 CN CN201410759841.0A patent/CN104544242A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105815693A (en) * | 2016-04-14 | 2016-08-03 | 巢湖美维食品有限公司 | Snowflake whitebait food and preparation method thereof |
| CN107874143A (en) * | 2017-12-01 | 2018-04-06 | 濮阳市德信食品有限公司 | A kind of Fresh Grade Breast snowflake rod and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104544234A (en) | Preparation method of snowflake-shaped chicken fillets | |
| CN103005518B (en) | Fish skin pork dumpling and preparation method thereof | |
| CN104544243A (en) | Original recipe strips and processing method thereof | |
| CN102293410B (en) | Method for making French braised chicken | |
| CN107821990A (en) | One kind wraps up in powder chicken ball | |
| CN103462065A (en) | Making method of crisp muscle and bone stick | |
| CN104957679A (en) | Preparation method of fruit and vegetable composite clam meat balls | |
| CN102038232B (en) | Method for preparing preprocessed milky white mutton soup | |
| CN101756264B (en) | Zhangde fu nutritious pork meat patties | |
| CN102293412A (en) | Method for preparing fragrant smoked leg chop | |
| CN102972783A (en) | Processing method for chicken shoulder blades | |
| CN104172227A (en) | Toothpick chicken kebab and production process thereof | |
| JP6353407B2 (en) | Alkaline composition or aqueous solution for preventing discoloration | |
| CN104207181A (en) | Horse meat sausage and manufacturing method thereof | |
| CN102210442B (en) | Convenience food vegetable seasoning packet and production method thereof | |
| CN104544242A (en) | Large snowflake string and processing method thereof | |
| CN104247966A (en) | Method for making spicy globefish | |
| CN102356842B (en) | Preparation method for shrimp-containing octopus | |
| CN104544239A (en) | Orleans grilled chicken middle wings and processing method thereof | |
| CN104473201A (en) | Preparation process of chicken leg strings | |
| CN104068416A (en) | Preparation method of fish cocktail sausage | |
| CN104544238A (en) | Zhandou chicken steak and preparing method thereof | |
| CN103652752A (en) | Manufacturing method for dried radish | |
| CN104686899A (en) | Juicy dumpling production method | |
| CN101133882A (en) | Convenient meat vegetable soup manufacturing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150429 |
|
| WD01 | Invention patent application deemed withdrawn after publication |