CN105124631A - Making method of chicken meat and purple potato rolls - Google Patents
Making method of chicken meat and purple potato rolls Download PDFInfo
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- CN105124631A CN105124631A CN201510532745.7A CN201510532745A CN105124631A CN 105124631 A CN105124631 A CN 105124631A CN 201510532745 A CN201510532745 A CN 201510532745A CN 105124631 A CN105124631 A CN 105124631A
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- purple potato
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Abstract
The invention discloses a making method of chicken meat and purple potato rolls, and belongs to the field of foods. The method comprises the following steps: A, making filling materials; B, performing medium treatment on purple potatoes; C, weighing the filling materials, and forming the weighed filling materials to squares; D, cooking the square filling materials; E, deep-frying the cooked square filling materials; and F, packaging the deep-fried filling materials. The chicken meat and purple potato rolls have the greatest characteristic that the chicken meat and purple potato rolls are cooked foods, are convenient to compound, and can be eaten after being heated through microwaves or electric baking; besides, the purple potatoes contain rich trace elements, and also have a peculiar medical value; when the purple potatoes and the chicken meat are organically combined, the nutrition is richer, and the chicken meat and purple potato rolls are suitable for old people and young people; besides, the chicken meat and purple potato rolls are cooked ready-to-eat products, and are suitable for industrial production.
Description
Technical field
The present invention relates to a kind of preparation method of chicken products, particularly the preparation method of the purple potato volume of a kind of chicken, belongs to field of food.
Background technology
Existing chicken croquette kind is a lot, but it is pure meat raw product, be mainly used in chafing dish cooking, and meat gruel series products is mainly based on intestines and a ball, although Hen Jing road, content of starch is high, nutrition is single, because higher content of starch makes human body easily get fat after edible, and the protein content of the said goods is on the low side, trace element few, can not meet the demand of taste, nutrition and health simultaneously.
Summary of the invention
The object of the invention is to the above-mentioned defect overcoming current existing chicken croquette existence, the preparation method of the purple potato volume of a kind of chicken is provided.
For realizing object of the present invention, have employed following technical scheme: the preparation method of the purple potato volume of a kind of chicken, comprises the following steps:
A: the making of fillings: according to following weight ratio configuration fillings: 8mm belt leather leg meat mincing 37-39 part, 8mm belt leather chest meat mincing 23-25 part, 3mm cock skin 9.5-10.5 part, onion mud 7.5-8.5 part, monosodium glutamate 0.98-1.1 part, ginger mud 0.26-0.3 part, white pepper powder 0.09-0.11 part, fresh white bread powder 5.5-6 part, potato starch 2.8-3 part, granulated sugar 2.65-2.75 part, salt 0.85-1 part, soybean protein 1.1-1.3 part, tripolyphosphate 0.095-0.15 part, water 2.9-3.1 part, when making, first by broken for major ingredient belt leather das Beinfleisch, the belt leather chest meat mincing meat grinder of 8mm orifice plate rubs, the meat grinder of cock skin 3mm orifice plate is twisted into pureed, by fillings said ratio auxiliary material added again in the meat stuffing twisted, stirring, it is stand-by to put into 0-4 DEG C of freezer,
B: the middle process of purple potato: make pureed aftershaping growth strip after purple potato being cooked peeling cooling, the purple potato weight of every bar is 11-13g, and length is 6.5-6.8cm, and width is 2-2.2cm, by freezing stand-by for the purple potato of forming;
C: fillings is weighed and is shaped to square, every part of square meat stuffing weight is 37-38g/ part, and length is 9-10cm, and width is 7-7.5cm, the square meat stuffing of forming is put the purple potato of one piece of step B forming, is rolled by purple potato with meat stuffing;
D: boiling: adopt 100 DEG C to steam 6-8 minute, central temperature more than 75 DEG C during boiling, makes product approval and at utmost maintains product genuine;
E: fried: by fried for the purple potato volume after boiling, time fried, oil temperature 170-180 DEG C of frying 45-55 second, makes surface have evenly fried spot, and in golden yellow, further, step e is fried rear packs product quick-frozen to subzero less than 18 DEG C afterwards.
Chicken and purple potato organically combine by the present invention, effective raising good protein content, nutrition is abundanter, and do not worry getting fat, the epoch balanced in nutrition are all focused on nowadays these people, this product can meet the requirement of consumers in general to this, in the present invention, fillings and purple French fries are made specific shape, can either ensure that in follow-up manufacturing process each position is ripe in requiring degree through testing this shape, process time can be shortened again, the each nutritional components retained in raw material is not destroyed to greatest extent, improve process efficiency and reduce the energy and use, effectively reduce cost, the present invention with chicken and purple potato for main material is processed, not containing any chemical addition agent and anticorrisive agent, chicken fat content is low, it is the protein source of high-quality, and purple potato not only protein content is high, and containing abundant trace element, but the purple potato mouthfeel steamed is more dry, purple potato wraps up by this product chicken meat stuffing, mouthfeel is unique, nutrition is abundanter, also overcome simultaneously and steam the more dry problem of purple potato mouthfeel, both the nutrition of product itself had been ensured, delicious food does not run off, and outward appearance exquisiteness is tempting.The maximum feature of this product is prepared food, conditioning is convenient, be edible after microwave or the roasting heating of electricity, and purple potato contains abundant trace element, also there is peculiar medical value, with the combination of chicken, nutrition is abundanter, all-ages, and this product is shortening instant product, is applicable to industrialization and produces.
Detailed description of the invention
In order to explain enforcement of the present invention more fully, provide embodiment of the present invention, these embodiments are only to elaboration of the present invention, do not limit the scope of the invention.
Embodiment one:
According to following fillings weight ratio recipe configuration fillings: 8mm belt leather leg meat mincing 37 parts, 8mm belt leather chest meat mincing 25 parts, 3mm cock skin 10.5 parts, 8 parts, onion mud, monosodium glutamate 1 part, 0.3 part, ginger mud, white pepper powder 0.11 part, 5.5 parts, fresh white bread powder, potato starch 2.8 parts, granulated sugar 2.65 parts, salt 0.85 part, soybean protein 1.13 parts, tripolyphosphate 0.12 part, 3 parts, water.When making, first the meat grinder of the rubbing of the meat grinder of broken for major ingredient belt leather das Beinfleisch, belt leather chest meat mincing 8mm orifice plate, cock skin 3mm orifice plate is twisted into pureed, by fillings said ratio auxiliary material added in the meat stuffing twisted, stirring, it is stand-by to put into 0-4 DEG C of freezer, making step again:
(1) make pureed aftershaping growth strip after purple potato being cooked peeling cooling, purple potato weight is 11-13g, and length is 6.5-6.8cm, and width is 2-2.2cm, by freezing stand-by for the purple potato of forming;
(2) fillings is weighed be shaped to square, meat stuffing weight is 37-38g/ part, and length is 9-10cm, and width is 7-7.5cm;
(3) meat stuffing of purple potato forming is rolled into rectangle, length is 7-7.5cm;
(4) boiling: 100 DEG C are steamed 6-8 minute, central temperature more than 75 DEG C, makes product approval and at utmost maintains product genuine;
(5) fried: 170-180 DEG C of frying 45-55 second, make surface have evenly fried spot, in golden yellow;
(6) freezing: quick-frozen is to less than-18 DEG C;
(7) pack.
Embodiment two:
According to following fillings weight ratio recipe configuration fillings: 8mm belt leather leg meat mincing 39 parts, 8mm belt leather chest meat mincing 23 parts, 3mm cock skin 9.5 parts, 8.5 parts, onion mud, monosodium glutamate 1.1 parts, 0.3 part, ginger mud, white pepper powder 0.1 part, 6 parts, fresh white bread powder, potato starch 2.8 parts, granulated sugar 2.75 parts, salt 0.9 part, soybean protein 1.2 parts, tripolyphosphate 0.15 part, 3.1 parts, water.When making, first the meat grinder of the rubbing of the meat grinder of broken for major ingredient belt leather das Beinfleisch, belt leather chest meat mincing meat 8mm orifice plate, cock skin 3mm orifice plate is twisted into pureed, by fillings said ratio auxiliary material added in the meat stuffing twisted, stirring, it is stand-by to put into 0-4 DEG C of freezer, making step again:
(1) purple potato is cooked peeling cooling and make pureed aftershaping growth strip, purple potato weight is 11-13g, and length is 6.5-6.8cm, and width is 2-2.2cm, by freezing stand-by for the purple potato of forming;
(2) fillings is weighed be shaped to square, meat stuffing weight is 37-38g/ part, and length is 9-10cm, and width is 7-7.5cm;
(3) meat stuffing of purple potato forming is rolled into rectangle, length is 7-7.5cm;
(4) boiling: 100 DEG C are steamed 6-8 minute, central temperature more than 75 DEG C, makes product approval and at utmost maintains product genuine;
(5) fried: then fried, 170-180 DEG C of frying 45-55 second, make surface have evenly fried spot, in golden yellow;
(6) freezing: quick-frozen is to less than-18 DEG C;
(7) pack.
After detailed description embodiments of the present invention, the personage being familiar with this technology can be well understood to, do not departing under above-mentioned claim and spirit and can carry out various change and amendment, all above embodiment is done according to technical spirit of the present invention any simple modification, equivalent variations and modification, all belong to the scope of technical solution of the present invention, and the present invention is not also limited to the embodiment of example in description.
Claims (2)
1. a preparation method for the purple potato volume of chicken, is characterized in that: comprise the following steps:
A: the making of fillings: according to following weight ratio configuration fillings: 8mm belt leather leg meat mincing 37-39 part, 8mm belt leather chest meat mincing 23-25 part, 3mm cock skin 9.5-10.5 part, onion mud 7.5-8.5 part, monosodium glutamate 0.98-1.1 part, ginger mud 0.26-0.3 part, white pepper powder 0.09-0.11 part, fresh white bread powder 5.5-6 part, potato starch 2.8-3 part, granulated sugar 2.65-2.75 part, salt 0.85-1 part, soybean protein 1.1-1.3 part, tripolyphosphate 0.095-0.15 part, water 2.9-3.1 part, when making, first by broken for major ingredient belt leather das Beinfleisch, the belt leather chest meat mincing meat grinder of 8mm orifice plate rubs, the meat grinder of cock skin 3mm orifice plate is twisted into pureed, by fillings said ratio auxiliary material added again in the meat stuffing twisted, stirring, it is stand-by to put into 0-4 DEG C of freezer,
B: the middle process of purple potato: make pureed aftershaping growth strip after purple potato being cooked peeling cooling, the purple potato weight of every bar is 11-13g, and length is 6.5-6.8cm, and width is 2-2.2cm, by freezing stand-by for the purple potato of forming;
C: fillings is weighed and is shaped to square, every part of square meat stuffing weight is 37-38g/ part, and length is 9-10cm, and width is 7-7.5cm, the square meat stuffing of forming is put the purple potato of one piece of step B forming, is rolled by purple potato with meat stuffing;
D: boiling: adopt 100 DEG C to steam 6-8 minute, central temperature more than 75 DEG C during boiling, makes product approval and at utmost maintains product genuine;
E: fried: by fried for the purple potato volume after boiling, time fried, oil temperature 170-180 DEG C of frying 45-55 second, makes surface have evenly fried spot, in golden yellow.
2. the preparation method of the purple potato volume of a kind of chicken according to claim 1, is characterized in that: step e is fried packs product quick-frozen to subzero less than 18 DEG C afterwards afterwards.
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| CN201510532745.7A CN105124631A (en) | 2015-08-27 | 2015-08-27 | Making method of chicken meat and purple potato rolls |
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| CN201510532745.7A CN105124631A (en) | 2015-08-27 | 2015-08-27 | Making method of chicken meat and purple potato rolls |
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| CN105124631A true CN105124631A (en) | 2015-12-09 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105581259A (en) * | 2015-12-23 | 2016-05-18 | 北京资源亚太饲料科技有限公司 | Quick-freeze pork egg rolls and processing method thereof |
| CN105815802A (en) * | 2016-03-29 | 2016-08-03 | 河南省淇县永达食业有限公司 | Purple sweet potato-purple yam sandwiched chicken meatballs and making method thereof |
| CN106261859A (en) * | 2016-08-06 | 2017-01-04 | 安徽老约翰食品有限公司 | A kind of Carnis Gallus domesticus Rhizoma Steudnerae Henryanae volume |
| CN106962813A (en) * | 2017-05-16 | 2017-07-21 | 河南永达清真食品有限公司 | A kind of chocolate center griskin and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172250A (en) * | 2014-07-08 | 2014-12-03 | 山东惠发食品股份有限公司 | Roasted purple sweet potato sausage and making method thereof |
-
2015
- 2015-08-27 CN CN201510532745.7A patent/CN105124631A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172250A (en) * | 2014-07-08 | 2014-12-03 | 山东惠发食品股份有限公司 | Roasted purple sweet potato sausage and making method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 赵小孩儿: "紫薯馅肉丸子", 《下厨房》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105581259A (en) * | 2015-12-23 | 2016-05-18 | 北京资源亚太饲料科技有限公司 | Quick-freeze pork egg rolls and processing method thereof |
| CN105815802A (en) * | 2016-03-29 | 2016-08-03 | 河南省淇县永达食业有限公司 | Purple sweet potato-purple yam sandwiched chicken meatballs and making method thereof |
| CN106261859A (en) * | 2016-08-06 | 2017-01-04 | 安徽老约翰食品有限公司 | A kind of Carnis Gallus domesticus Rhizoma Steudnerae Henryanae volume |
| CN106962813A (en) * | 2017-05-16 | 2017-07-21 | 河南永达清真食品有限公司 | A kind of chocolate center griskin and preparation method thereof |
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