CN104544243A - Original recipe strips and processing method thereof - Google Patents
Original recipe strips and processing method thereof Download PDFInfo
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- CN104544243A CN104544243A CN201410759849.7A CN201410759849A CN104544243A CN 104544243 A CN104544243 A CN 104544243A CN 201410759849 A CN201410759849 A CN 201410759849A CN 104544243 A CN104544243 A CN 104544243A
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Abstract
The invention discloses original recipe strips, which are prepared by cutting chicken breast into strips, pickling, soaking in slurry, and wrapping with breadcrumbs, wherein the original recipe strips are characterized by comprising the following component: the chicken breast; pickling materials are prepared from the following components: salt, sugar, yellow onion powder, ginger powder, sodium bicarbonate, a chilli extract and chilli powder; and slurry comprises the following components in parts by weight: guar gum, glucose, soy isolate protein, the salt, aginomoto, flour, starch, the chilli powder, the chilli extract and the breadcrumbs. The invention further discloses a processing method of the original recipe strips. Through the technical scheme, the original recipe strips have the beneficial effects that the adopted chicken breast is high in protein content; through reasonable proportion, the chicken breast is blended with the abundant taste in a pickling manner; and breadcrumbs coat outside the chicken breast, so that the chicken breast reserves the flavor of chicken when being fried to be eaten, and is blended with the abundant taste; and the taste is not single again.
Description
Technical field
The present invention relates to a kind of chicken products and processing method thereof, is a kind of boneless chicken breast strips and processing method thereof specifically.
Background technology
Chicken is very nutritious a kind of food, but after depending merely on traditional stew in soy sauce processing, very single, the especially large brisket part of chicken, tastele when eaten but a pity to throw away, and people are difficult to find fresh eating method.
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 boneless chicken breast strips and preparation method thereof.
For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of boneless chicken breast strips, pickles hanging material and wraps up in breadcrumbs and make, comprise following component: the large brisket of chicken by the large brisket slitting of chicken; Preserved materials comprises following component: salt, sugar, yellow round onions powder, ginger powder, sodium bicarbonate, chilli extract, chilli powder; Slurry comprises following parts by weight of component: guar gum, glucose, soybean protein isolate, salt, monosodium glutamate, flour, starch, chilli powder, chilli extract; Breadcrumbs.
As preferably, a kind of boneless chicken breast strips, pickle hanging material by the large brisket slitting of chicken and wrap up in breadcrumbs and make, the weight portion of the large brisket of described chicken is 60 ~ 80 parts; Described preserved materials comprises following parts by weight of component: salt 8-13 part, sugared 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; 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, 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 breadcrumbs is 30-50 part.
As preferably, a kind of boneless chicken breast strips, pickled by the large brisket slitting of chicken and be stained with slurry and wrap up in breadcrumbs and make, the weight portion of the large brisket of described chicken is 70 parts, described preserved materials comprises following parts by weight of component: 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 0.4 part, chilli powder 0.9 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, 13.5 parts, flour, starch 4 parts, chilli powder 0.45 part, chilli extract 0.5 part, the weight portion of described breadcrumbs is 40 parts.
Present invention also offers a kind of processing method of above-mentioned boneless chicken breast strips, comprise the following steps:
(1) preparation of raw material: being cut into large for the chicken of peeling brisket by knife diameter is 0.8cm, and the cutlet that length is approximately 7-8cm is for subsequent use;
(2) preparation of pickling liquid: salt, sugar, yellow round onions powder, ginger powder, sodium bicarbonate, chilli extract and chilli powder and water are mixed to by a certain percentage and dissolve completely, make pickling liquid for subsequent use;
(3) the pickling of chicken large brisket bar: add the large brisket bar cut to make 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;
(4) preparation of slurry liquid: first pour frozen water into by beater, then slowly pours glucose, flour, starch, soybean protein, salt, monosodium glutamate, sugar, chilli powder, sodium bicarbonate etc. into, then stirs, until stir, make slurry liquid for subsequent use;
(5) chicken large brisket bar hanging material: the large brisket bar of chicken after pickling proportionally is added slurry liquid, is stirred to after chicken large brisket bar is evenly distributed with slurry liquid for subsequent use;
(6) breadcrumbs is wrapped up in: will be evenly distributed with the large brisket bar of slurry liquid chicken and wrap up in one deck breadcrumbs uniformly, outward appearance is fluffy does not reveal meat;
(7) balance: wrap up in the large brisket bar of the chicken after chaff adhesion and be placed in uniformly in the dish of sterilization;
(8) freezing, packaging:
By freezing for the freezer that large for the chicken after balance brisket bar puts into less than-25 DEG C, according to specification requirement, the boneless chicken breast strips after freezing is packed after freezing, after packaging, put into less than-18 DEG C constant heat storages keepings.
As preferably, described in wrap up in breadcrumbs in breadcrumbs operation thickness be 4mm, after wrapping up in chaff, thickness is about 1cm, and length is the rectangular of 8-9cm.
Pass through technique scheme, the present invention has following beneficial effect: 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 breadcrumbs, make large brisket fried edible time while the fragrance remaining chicken itself, called in abundant taste, make taste no longer single.
Detailed description of the invention
Below in conjunction with embodiment, set forth the present invention further.In the following detailed description, the mode only by illustrating describes some one exemplary embodiment of the present invention.Undoubtedly, those of ordinary skill in the art can recognize, when without departing from the spirit and scope of the present invention, can revise by various different mode to described embodiment.Therefore, following being described in is illustrative in essence, instead of for limiting the protection domain of claim.
Embodiment 1
A kind of boneless chicken breast strips, pickle hanging material by the large brisket slitting of chicken and wrap up in breadcrumbs and make, the weight portion of the large brisket of described chicken is 60 parts; Described preserved materials comprises following parts by weight of component: 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 breadcrumbs is 30 parts.
A processing method for above-mentioned boneless chicken breast strips, comprises the following steps:
(1) preparation of raw material: being cut into large for the chicken of peeling brisket by knife diameter is 0.8cm, and the cutlet that length is approximately 7-8cm is for subsequent use;
(2) preparation of pickling liquid: salt, sugar, yellow round onions powder, ginger powder, sodium bicarbonate, chilli extract and chilli powder and water are mixed to by a certain percentage and dissolve completely, make pickling liquid for subsequent use;
(3) the pickling of chicken large brisket bar: add the large brisket bar cut to make 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;
(4) preparation of slurry liquid: first pour frozen water into by beater, then slowly pours glucose, flour, starch, soybean protein, salt, monosodium glutamate, sugar, chilli powder, sodium bicarbonate etc. into, then stirs, until stir, make slurry liquid for subsequent use;
(5) chicken large brisket bar hanging material: the large brisket bar of chicken after pickling proportionally is added slurry liquid, is stirred to after chicken large brisket bar is evenly distributed with slurry liquid for subsequent use;
(6) breadcrumbs is wrapped up in: will be evenly distributed with the large brisket bar of slurry liquid chicken and wrap up in one deck breadcrumbs uniformly, outward appearance is fluffy does not reveal meat;
(7) balance: wrap up in the large brisket bar of the chicken after chaff adhesion and be placed in uniformly in the dish of sterilization;
(8) freezing, packaging:
By freezing for the freezer that large for the chicken after balance brisket bar puts into less than-25 DEG C, according to specification requirement, the boneless chicken breast strips after freezing is packed after freezing, after packaging, put into less than-18 DEG C constant heat storages keepings.
The described thickness wrapping up in breadcrumbs in breadcrumbs operation is 4mm, and after wrapping up in chaff, thickness is about 1cm, and length is the rectangular of 8-9cm.
Embodiment 2
A kind of boneless chicken breast strips, pickled by the large brisket slitting of chicken and be stained with slurry and wrap up in breadcrumbs and make, it is characterized in that, the weight portion of the large brisket of described chicken is 70 parts, described preserved materials comprises following parts by weight of component: 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 0.4 part, chilli powder 0.9 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, 13.5 parts, flour, starch 4 parts, chilli powder 0.45 part, chilli extract 0.5 part, the weight portion of described breadcrumbs is 40 parts.
A processing method for above-mentioned boneless chicken breast strips, comprises the following steps:
(1) preparation of raw material: being cut into large for the chicken of peeling brisket by knife diameter is 0.8cm, and the cutlet that length is approximately 7-8cm is for subsequent use;
(2) preparation of pickling liquid: salt, sugar, yellow round onions powder, ginger powder, sodium bicarbonate, chilli extract and chilli powder and water are mixed to by a certain percentage and dissolve completely, make pickling liquid for subsequent use;
(3) the pickling of chicken large brisket bar: add the large brisket bar cut to make 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;
(4) preparation of slurry liquid: first pour frozen water into by beater, then slowly pours glucose, flour, starch, soybean protein, salt, monosodium glutamate, sugar, chilli powder, sodium bicarbonate etc. into, then stirs, until stir, make slurry liquid for subsequent use;
(5) chicken large brisket bar hanging material: the large brisket bar of chicken after pickling proportionally is added slurry liquid, is stirred to after chicken large brisket bar is evenly distributed with slurry liquid for subsequent use;
(6) breadcrumbs is wrapped up in: will be evenly distributed with the large brisket bar of slurry liquid chicken and wrap up in one deck breadcrumbs uniformly, outward appearance is fluffy does not reveal meat;
(7) balance: wrap up in the large brisket bar of the chicken after chaff adhesion and be placed in uniformly in the dish of sterilization;
(8) freezing, packaging:
By freezing for the freezer that large for the chicken after balance brisket bar puts into less than-25 DEG C, according to specification requirement, the boneless chicken breast strips after freezing is packed after freezing, after packaging, put into less than-18 DEG C constant heat storages keepings.
The described thickness wrapping up in breadcrumbs in breadcrumbs operation is 4mm, and after wrapping up in chaff, thickness is about 1cm, and length is the rectangular of 8-9cm.
Embodiment 3
A kind of boneless chicken breast strips, pickle hanging material by the large brisket slitting of chicken and wrap up in breadcrumbs and make, it is characterized in that, the weight portion of the large brisket of described chicken is 80 parts; Described preserved materials comprises following parts by weight of component: 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 breadcrumbs is 50 parts.
A processing method for above-mentioned boneless chicken breast strips, comprises the following steps:
(1) preparation of raw material: being cut into large for the chicken of peeling brisket by knife diameter is 0.8cm, and the cutlet that length is approximately 7-8cm is for subsequent use;
(2) preparation of pickling liquid: salt, sugar, yellow round onions powder, ginger powder, sodium bicarbonate, chilli extract and chilli powder and water are mixed to by a certain percentage and dissolve completely, make pickling liquid for subsequent use;
(3) the pickling of chicken large brisket bar: add the large brisket bar cut to make 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;
(4) preparation of slurry liquid: first pour frozen water into by beater, then slowly pours glucose, flour, starch, soybean protein, salt, monosodium glutamate, sugar, chilli powder, sodium bicarbonate etc. into, then stirs, until stir, make slurry liquid for subsequent use;
(5) chicken large brisket bar hanging material: the large brisket bar of chicken after pickling proportionally is added slurry liquid, is stirred to after chicken large brisket bar is evenly distributed with slurry liquid for subsequent use;
(6) breadcrumbs is wrapped up in: will be evenly distributed with the large brisket bar of slurry liquid chicken and wrap up in one deck breadcrumbs uniformly, outward appearance is fluffy does not reveal meat;
(7) balance: wrap up in the large brisket bar of the chicken after chaff adhesion and be placed in uniformly in the dish of sterilization;
(8) freezing, packaging:
By freezing for the freezer that large for the chicken after balance brisket bar puts into less than-25 DEG C, according to specification requirement, the boneless chicken breast strips after freezing is packed after freezing, after packaging, put into less than-18 DEG C constant heat storages keepings.
The described thickness wrapping up in breadcrumbs in breadcrumbs operation is 4mm, and after wrapping up in chaff, thickness is about 1cm, and length is the rectangular of 8-9cm.
Claims (5)
1. a boneless chicken breast strips, pickles hanging material by the large brisket slitting of chicken and wraps up in breadcrumbs and make, it is characterized in that, comprise following component: the large brisket of chicken; Preserved materials comprises following component: salt, sugar, yellow round onions powder, ginger powder, sodium bicarbonate, chilli extract, chilli powder; Slurry comprises following parts by weight of component: guar gum, glucose, soybean protein isolate, salt, monosodium glutamate, flour, starch, chilli powder, chilli extract; Breadcrumbs.
2. a kind of boneless chicken breast strips according to claim 1, pickled by the large brisket slitting of chicken and be stained with slurry and wrap up in breadcrumbs and make, it is characterized in that, the weight portion of the large brisket of described chicken is 60 ~ 80 parts; Described preserved materials comprises following parts by weight of component: salt 8-13 part, sugared 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; 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, 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 breadcrumbs is 30-50 part.
3. a kind of boneless chicken breast strips according to claim 1 and 2, pickled by the large brisket slitting of chicken and be stained with slurry and wrap up in breadcrumbs and make, it is characterized in that, the weight portion of the large brisket of described chicken is 70 parts, described preserved materials comprises following parts by weight of component: 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 0.4 part, chilli powder 0.9 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, 13.5 parts, flour, starch 4 parts, chilli powder 0.45 part, chilli extract 0.5 part, the weight portion of described breadcrumbs is 40 parts.
4., according to the processing method of a kind of boneless chicken breast strips described in claim 1 ~ 3, it is characterized in that, comprise the following steps:
(1) preparation of raw material: being cut into large for the chicken of peeling brisket by knife diameter is 0.8cm, and the cutlet that length is approximately 7-8cm is for subsequent use;
(2) preparation of pickling liquid: salt, sugar, yellow round onions powder, ginger powder, sodium bicarbonate, chilli extract and chilli powder and water are mixed to by a certain percentage and dissolve completely, make pickling liquid for subsequent use;
(3) the pickling of chicken large brisket bar: add the large brisket bar cut to make 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;
(4) preparation of slurry liquid: first pour frozen water into by beater, then slowly pours glucose, flour, starch, soybean protein, salt, monosodium glutamate, sugar, chilli powder, sodium bicarbonate etc. into, then stirs, until stir, make slurry liquid for subsequent use;
(5) chicken large brisket bar hanging material: the large brisket bar of chicken after pickling proportionally is added slurry liquid, is stirred to after chicken large brisket bar is evenly distributed with slurry liquid for subsequent use;
(6) breadcrumbs is wrapped up in: will be evenly distributed with the large brisket bar of slurry liquid chicken and wrap up in one deck breadcrumbs uniformly, outward appearance is fluffy does not reveal meat;
(7) balance: wrap up in the large brisket bar of the chicken after chaff adhesion and be placed in uniformly in the dish of sterilization;
(8) freezing, packaging:
By freezing for the freezer that large for the chicken after balance brisket bar puts into less than-25 DEG C, according to specification requirement, the boneless chicken breast strips after freezing is packed after freezing, after packaging, put into less than-18 DEG C constant heat storages keepings.
5. the processing method of a kind of boneless chicken breast strips according to claim 4, is characterized in that, described in wrap up in breadcrumbs in breadcrumbs operation thickness be 4mm, after wrapping up in chaff, thickness is about 1cm, and length is the rectangular of 8-9cm.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410759849.7A CN104544243A (en) | 2014-12-12 | 2014-12-12 | Original recipe strips and processing method thereof |
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| CN201410759849.7A CN104544243A (en) | 2014-12-12 | 2014-12-12 | Original recipe strips and processing method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105105187A (en) * | 2015-08-21 | 2015-12-02 | 芜湖市禾森食品有限公司 | Making method of coconut chicken fillet |
| CN105962113A (en) * | 2016-06-27 | 2016-09-28 | 濮阳市德信食品有限公司 | Boneless chicken fillet and manufacture method thereof |
| CN107242460A (en) * | 2017-07-17 | 2017-10-13 | 诸城市东方食品有限公司 | A kind of boneless chicken breast strips and its processing method |
| 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 |
| CN108685039A (en) * | 2018-05-03 | 2018-10-23 | 泰州市乐太食品有限公司 | A kind of boneless chicken breast strips and processing method |
| CN108783258A (en) * | 2018-05-03 | 2018-11-13 | 泰州市乐太食品有限公司 | A kind of gold chicken fillet and preparation method thereof |
| CN109043359A (en) * | 2018-06-25 | 2018-12-21 | 安徽徽之润食品股份有限公司 | A kind of crisp-fried chicken fillet production method |
| CN109757668A (en) * | 2019-03-06 | 2019-05-17 | 福建正大食品有限公司 | A kind of method that substep quickly pickles conditioning chicken fillet |
-
2014
- 2014-12-12 CN CN201410759849.7A patent/CN104544243A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105105187A (en) * | 2015-08-21 | 2015-12-02 | 芜湖市禾森食品有限公司 | Making method of coconut chicken fillet |
| CN105962113A (en) * | 2016-06-27 | 2016-09-28 | 濮阳市德信食品有限公司 | Boneless chicken fillet and manufacture method thereof |
| 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 |
| CN107242460A (en) * | 2017-07-17 | 2017-10-13 | 诸城市东方食品有限公司 | A kind of boneless chicken breast strips and its processing method |
| CN108685039A (en) * | 2018-05-03 | 2018-10-23 | 泰州市乐太食品有限公司 | A kind of boneless chicken breast strips and processing method |
| CN108783258A (en) * | 2018-05-03 | 2018-11-13 | 泰州市乐太食品有限公司 | A kind of gold chicken fillet and preparation method thereof |
| CN109043359A (en) * | 2018-06-25 | 2018-12-21 | 安徽徽之润食品股份有限公司 | A kind of crisp-fried chicken fillet production method |
| CN109757668A (en) * | 2019-03-06 | 2019-05-17 | 福建正大食品有限公司 | A kind of method that substep quickly pickles conditioning chicken fillet |
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