CN105212076A - A kind of preparation method of chicken popped rice - Google Patents
A kind of preparation method of chicken popped rice Download PDFInfo
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- CN105212076A CN105212076A CN201510519880.8A CN201510519880A CN105212076A CN 105212076 A CN105212076 A CN 105212076A CN 201510519880 A CN201510519880 A CN 201510519880A CN 105212076 A CN105212076 A CN 105212076A
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- popped rice
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Abstract
The present invention relates to a kind of preparation method of chicken popped rice, comprise the following steps: (1) thaws; (2) prepare burden; (3) soak; (4) cut into slices; (5) first time wraps up in powder; (6) slitting; (7) second time wraps up in powder; (8) dice; (9) third time wraps up in powder; (10) freezing.The present invention has preparation process arrangement and the advantage such as rationally, conveniently to manufacture, and can ensure chicken popped rice molding effect and eating mouth feel, solve traditional chicken popped rice wrap up in powder uneven and cause cracking, pore problem, ensure that the quality of chicken popped rice.
Description
Technical field
The present invention relates to quick-frozen conditioning meat products manufacture technology field, specifically a kind of preparation method of chicken popped rice.
Background technology
Chicken popped rice is comparatively common in daily snack, and the shops such as such as hamburger restaurant, taste is crisp, fragrant and pleasant to taste, firmly gets liking of consumers in general.Traditional chicken popped rice preparation method is unreasonable, easily causing local to wrap up in powder excessive, there will be the phenomenon of cracking, pore, having influence on final molding effect and the attractive appearance degree of chicken popped rice, bringing impact to the sale of chicken popped rice when carrying out fried when wrapping up in powder.
Summary of the invention
The invention provides that a kind of preparation process arrangement reasonably, conveniently manufactures, the preparation method of chicken popped rice molding effect and eating mouth feel can be ensured, i.e. a kind of preparation method of chicken popped rice.
Technical problem to be solved by this invention realizes by the following technical solutions:
A preparation method for chicken popped rice, comprises the following steps:
(1) thaw: put in warm water by freezing chicken block and carry out process of thawing, the temperature of warm water controls below 30 DEG C;
(2) prepare burden: the water getting the salt of 0.3kg, the mashed garlic of 1kg, the monosodium glutamate of 0.1kg and 15kg mixes, form proportion liquid;
(3) soak: the chicken block first after step (1) is thawed draws upper equally spaced tool marks with cutter, and the spacing between tool marks controls at 5mm ~ 10mm, then put in the proportion liquid in step (2) and soak 50min;
(4) cut into slices: the tool marks along step (3) are cut into slices;
(5) first time wraps up in powder: the chicken after step (4) being cut into slices is put in the glassware of the starch filling 2kg, with chopsticks rolling, makes the chicken after section is evenly stained with starch;
(6) slitting: the chicken after step (5) process is carried out slitting process, and the width control system of slitting is at 5mm ~ 10mm;
(7) second time wraps up in powder: again put in the glassware of the starch filling 2kg to the chicken after step (6) slitting, with chopsticks rolling, makes chicken is evenly stained with starch;
(8) dice: the chicken after step (7) process is carried out process of dicing;
(9) third time wraps up in powder: the chicken after dicing to step (8) is put in the glassware of the starch filling 2kg again, with chopsticks rolling, makes chicken is evenly stained with starch, to form chicken popped rice;
(10) freezing: chicken popped rice is put into refrigerating chamber freezing, cryogenic temperature controls at-15 DEG C ~-20 DEG C.
The present invention divides wraps up in powder three times, first time wrap up in powder can ensure to cut into slices after on upper and lower surface to wrap up in powder thickness even, be easy to observe; Second time wrap up in powder can ensure slitting after to wrap up in powder thickness even four long faces of chicken, be easy to observe; It is wrap up in powder to the end face after dicing that third time wraps up in powder, wrap up in powder thickness and wrap up in powder thickness with reference to other face, therefore there will not be local to wrap up in the too much phenomenon of powder amount, to ensure the phenomenon that there will not be cracking, pore in fried process, the performance of such chicken popped rice then obtains guarantee.
The invention has the beneficial effects as follows: the present invention has preparation process arrangement and the advantage such as rationally, conveniently to manufacture, chicken popped rice molding effect and eating mouth feel can be ensured, solve traditional chicken popped rice wrap up in powder uneven and cause cracking, pore problem, ensure that the quality of chicken popped rice.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below the present invention being set forth further.
A preparation method for chicken popped rice, comprises the following steps:
(1) thaw: put in warm water by freezing chicken block and carry out process of thawing, the temperature of warm water controls below 30 DEG C;
(2) prepare burden: the water getting the salt of 0.3kg, the mashed garlic of 1kg, the monosodium glutamate of 0.1kg and 15kg mixes, form proportion liquid;
(3) soak: the chicken block first after step (1) is thawed draws upper equally spaced tool marks with cutter, and the spacing between tool marks controls at 5mm ~ 10mm, then put in the proportion liquid in step (2) and soak 50min;
(4) cut into slices: the tool marks along step (3) are cut into slices;
(5) first time wraps up in powder: the chicken after step (4) being cut into slices is put in the glassware of the starch filling 2kg, with chopsticks rolling, makes the chicken after section is evenly stained with starch;
(6) slitting: the chicken after step (5) process is carried out slitting process, and the width control system of slitting is at 5mm ~ 10mm;
(7) second time wraps up in powder: again put in the glassware of the starch filling 2kg to the chicken after step (6) slitting, with chopsticks rolling, makes chicken is evenly stained with starch;
(8) dice: the chicken after step (7) process is carried out process of dicing;
(9) third time wraps up in powder: the chicken after dicing to step (8) is put in the glassware of the starch filling 2kg again, with chopsticks rolling, makes chicken is evenly stained with starch, to form chicken popped rice;
(10) freezing: chicken popped rice is put into refrigerating chamber freezing, cryogenic temperature controls at-15 DEG C ~-20 DEG C.
The present invention divides wraps up in powder three times, first time wrap up in powder can ensure to cut into slices after on upper and lower surface to wrap up in powder thickness even, be easy to observe; Second time wrap up in powder can ensure slitting after to wrap up in powder thickness even four long faces of chicken, be easy to observe; It is wrap up in powder to the end face after dicing that third time wraps up in powder, wrap up in powder thickness and wrap up in powder thickness with reference to other face, therefore there will not be local to wrap up in the too much phenomenon of powder amount, to ensure the phenomenon that there will not be cracking, pore in fried process, the performance of such chicken popped rice then obtains guarantee.
More than show and describe general principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; the just principle of the present invention described in above-described embodiment and description; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (3)
1. a preparation method for chicken popped rice, is characterized in that: comprise the following steps:
(1) thaw: freezing chicken block is put in warm water and carries out process of thawing;
(2) prepare burden: the water getting the salt of 0.3kg, the mashed garlic of 1kg, the monosodium glutamate of 0.1kg and 15kg mixes, form proportion liquid;
(3) soak: the chicken block first after step (1) is thawed draws upper equally spaced tool marks with cutter, and the spacing between tool marks controls at 5mm ~ 10mm, then put in the proportion liquid in step (2) and soak;
(4) cut into slices: the tool marks along step (3) are cut into slices;
(5) first time wraps up in powder: the chicken after step (4) being cut into slices is put in the glassware of the starch filling 2kg, with chopsticks rolling, makes the chicken after section is evenly stained with starch;
(6) slitting: the chicken after step (5) process is carried out slitting process, and the width control system of slitting is at 5mm ~ 10mm;
(7) second time wraps up in powder: again put in the glassware of the starch filling 2kg to the chicken after step (6) slitting, with chopsticks rolling, makes chicken is evenly stained with starch;
(8) dice: the chicken after step (7) process is carried out process of dicing;
(9) third time wraps up in powder: the chicken after dicing to step (8) is put in the glassware of the starch filling 2kg again, with chopsticks rolling, makes chicken is evenly stained with starch, to form chicken popped rice;
(10) freezing: chicken popped rice is put into refrigerating chamber freezing, cryogenic temperature controls at-15 DEG C ~-20 DEG C.
2. the preparation method of a kind of chicken popped rice according to claim 1, is characterized in that: in described step (1), the temperature of warm water controls below 30 DEG C.
3. the preparation method of a kind of chicken popped rice according to claim 1, is characterized in that: the soak time in described step (3) is 50min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510519880.8A CN105212076A (en) | 2015-08-21 | 2015-08-21 | A kind of preparation method of chicken popped rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510519880.8A CN105212076A (en) | 2015-08-21 | 2015-08-21 | A kind of preparation method of chicken popped rice |
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| Publication Number | Publication Date |
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| CN105212076A true CN105212076A (en) | 2016-01-06 |
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| CN201510519880.8A Pending CN105212076A (en) | 2015-08-21 | 2015-08-21 | A kind of preparation method of chicken popped rice |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259388A (en) * | 2017-07-11 | 2017-10-20 | 赵文江 | A kind of Yoghourt popcorn chicken and preparation method thereof |
| CN107439978A (en) * | 2016-05-31 | 2017-12-08 | 陈江萍 | A kind of preparation method of the fried young chicken of fragrant spicy |
| CN107439982A (en) * | 2016-05-31 | 2017-12-08 | 陈江萍 | A kind of preparation method of fresh fragrant fried drumstick |
| CN107439981A (en) * | 2016-05-31 | 2017-12-08 | 陈江萍 | A kind of preparation method of spicy fried drumstick |
| CN107439980A (en) * | 2016-05-31 | 2017-12-08 | 陈江萍 | A kind of preparation method of spicy chicken wings |
| CN107439979A (en) * | 2016-05-31 | 2017-12-08 | 陈江萍 | A kind of preparation method of popcorn chicken |
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| CN103689772A (en) * | 2013-12-09 | 2014-04-02 | 山东凤祥股份有限公司 | Wrapping powder |
| CN103689633A (en) * | 2013-11-12 | 2014-04-02 | 潘新章 | Popcorn chicken production process |
| CN103976390A (en) * | 2014-05-30 | 2014-08-13 | 辽宁禾丰食品有限公司 | Efficient production method for processing popcorn chicken serving as chicken quick-frozen prepared food |
| CN104187818A (en) * | 2014-09-12 | 2014-12-10 | 三统万福（青岛）食品有限公司 | Seasoned chicken cutlet pickling method |
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2015
- 2015-08-21 CN CN201510519880.8A patent/CN105212076A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689633A (en) * | 2013-11-12 | 2014-04-02 | 潘新章 | Popcorn chicken production process |
| CN103689772A (en) * | 2013-12-09 | 2014-04-02 | 山东凤祥股份有限公司 | Wrapping powder |
| CN103976390A (en) * | 2014-05-30 | 2014-08-13 | 辽宁禾丰食品有限公司 | Efficient production method for processing popcorn chicken serving as chicken quick-frozen prepared food |
| CN104187818A (en) * | 2014-09-12 | 2014-12-10 | 三统万福（青岛）食品有限公司 | Seasoned chicken cutlet pickling method |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107439978A (en) * | 2016-05-31 | 2017-12-08 | 陈江萍 | A kind of preparation method of the fried young chicken of fragrant spicy |
| CN107439982A (en) * | 2016-05-31 | 2017-12-08 | 陈江萍 | A kind of preparation method of fresh fragrant fried drumstick |
| CN107439981A (en) * | 2016-05-31 | 2017-12-08 | 陈江萍 | A kind of preparation method of spicy fried drumstick |
| CN107439980A (en) * | 2016-05-31 | 2017-12-08 | 陈江萍 | A kind of preparation method of spicy chicken wings |
| CN107439979A (en) * | 2016-05-31 | 2017-12-08 | 陈江萍 | A kind of preparation method of popcorn chicken |
| CN107259388A (en) * | 2017-07-11 | 2017-10-20 | 赵文江 | A kind of Yoghourt popcorn chicken and preparation method thereof |
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Application publication date: 20160106 |