CN105995604A - Fried chicken marinade and fried chicken marinating process - Google Patents
Fried chicken marinade and fried chicken marinating process Download PDFInfo
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- CN105995604A CN105995604A CN201610358893.6A CN201610358893A CN105995604A CN 105995604 A CN105995604 A CN 105995604A CN 201610358893 A CN201610358893 A CN 201610358893A CN 105995604 A CN105995604 A CN 105995604A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
- A23L3/3517—Carboxylic acid esters
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a fried chicken marinade which comprises 100-150 parts by net weight of spring chicken, condiments and auxiliary materials, wherein the condiments comprise the following raw materials in parts by weight: 0.6-1.2 parts of zanthoxylum bungeanum maxim, 1.5-2.0 parts of anise, 0.6-1.0 part of common fennel, 0.6-1.0 part of nutmeg and 0.8-1.2 parts of lycium chinense; the auxiliary materials comprise the following raw materials in part by weight: 3.5-6.0 parts of chicken essence, 0.5-1.2 parts of ginger essential oil, 0.2-0.4 part of garlic oil, 0.3-0.5 part of white pepper, 0.15-0.3 part of mustard essential oil, 0.2-0.25 part of preservative and 45-70 parts of edible salt. Therefore, the fried chicken marinade provided by the invention has the advantages of bright red color, transparent color, fine tissues, no foreign matters, obvious compound flavor, layering feeling, soft taste and fine smoothness.
Description
Technical field
The present invention relates to pickling technology field, particularly relate to a kind of preserving material for fried chicken and pickling process thereof.
Background technology
Pickling is traditional food processing antistaling process, and cured meat goods are the important steps in modern CARCASS QUALITY.Pickle the shelf-life that can extend meat, make meat present distinctive color and luster, the more important thing is and can improve meat fragrance, produce and special pickle local flavor.Different curing condition, it is possible to cause the change of other meat qualities such as the salinity in marinated meat product, moisture and water-retaining property, water activity, shearing force.
At present, the nutritional labeling of Carnis Gallus domesticus is mainly protein, and next is only fat, microorganism and mineral etc..And more containing protein in the meat of spring chicken, few containing protein in the meat of LAOJI.This is because about the 60% of the Carnis Gallus domesticus percentage of liveweight of chick, the main component of Carnis Gallus domesticus is protein, so the meat of chick is of high nutritive value.Furthermore it is few containing elastic [connective, so easily being absorbed by the digestive organs of human body in the meat of chick.Children' s Wear meat is after steaming and decocting, and chicken fiber just separates, and becomes delicate, soft agreeable to the taste, and about the 40% of Carnis Gallus domesticus the percentage of liveweight of LAOJI, most fat and elastic [connective.Elastic [connective is a kind of water insoluble elastin laminin matter, and strong but pliable in texture being difficult to is chewed, and can become the colloid of insolubility after 160 degree of high temperature steamings, and can only be absorbed by the body a little part；On existing market spring chicken to pickle way varied.
Dish with chicken as raw material is the abundantest; and the traditional halogen of the many employings of Chinese style fried chicken, salt down, the manual operation craft such as explode; planless working specification and control of product quality standard; cause product quality dispersion big, random big, local flavor fluctuation is big; often show as quality, face shaping, color, fragrance etc. inharmonious; the even major defect in terms of certain, seriously constrains the large-scale development of production and the expansion in market.
Summary of the invention
The invention aims to solve shortcoming present in prior art, and a kind of preserving material for fried chicken proposed and pickling process thereof.
To achieve these goals, present invention employs following technical scheme:
A kind of preserving material for fried chicken, the formula of described preserving material for fried chicken includes a net weight spring chicken 100-150 part, spice and adjuvant, the formula of described spice is as follows: Pericarpium Zanthoxyli 0.6-1.2 part, Fructus Anisi Stellati 1.5-2.0 part, Fructus Foeniculi 0.6-1.0 part, Semen Myristicae 0.6-1.0 part and Fructus Lycii 0.8-1.2 part, and the formula of described adjuvant is as follows: chicken essence 3.5-6.0 part, ginger essential oil 0.5-1.2 part, Bulbus Allii quintessence oil 0.2-0.4 part, Radix orixae japonicae 0.3-0.5 part, mustard essential oil 0.15-0.3 part, preservative 0.2-0.25 part, edible salt 45-70 part.
Preferably, described preservative includes potassium sorbate and isomery vitamin C, wherein potassium sorbate: isomery vitamin C is 2.0:0.2.
Preferably, the formula of described spice is as follows: 1.0 parts of Pericarpium Zanthoxyli, Fructus Anisi Stellati 1.6 parts, Fructus Foeniculi 0.9 part, Semen Myristicae 0.9 and Fructus Lycii 1.0 parts.
Preferably, the formula of described adjuvant is as follows: chicken essence 4.0 parts, ginger essential oil 1.0 parts, Bulbus Allii quintessence oil 0.3 part, Radix orixae japonicae 0.4 part, mustard essential oil 0.2 part, preservative 2.2 parts, edible salt 60 parts.
The invention allows for a kind of fried chicken pickling process, comprise the steps:
S1, pre-pre-treatment: 100-150 part spring chicken is removed Folium Seu Fructus Dendrobenthamiae Capitatae, chicken organ, butt of chicken, chop chicken feet, clean after the most standby；Spice is adjusted after mixing uniformly standby；
S2, the preparation of pickling liquid: spice and adjuvant are joined in the boiled water after boiling that cools completely according to component, and the boiled water after boiling that cools completely is 4:1 with spring chicken weight ratio, pickling liquid salinity controls 3-5 part, after dispensing with utilize specifications and models be QSD homogenizer rotating speed at normal temperatures be 70 revs/min of stirrings, allow the solid in spice and adjuvant be uniformly dissolved；
S3, feeding intake: the pickling liquid ice block cooling prepared by S2, control coolant-temperature gage and be 4-7 DEG C, too low intramuscular is easily formed ice crystal affects osmotic effect, the too high breeding easily causing putrefactive microorganisms；Put into spring chicken according to quantity, keep water potential to flood spring chicken, fill in and pickle list, after pickling 5-7h, discharge water and drain；
S4, wrap up in powder: powder will be wrapped up in and dissipate in clean dish, and the spring chicken of first-class slurry is placed on middle position, wrap up in powder by surrounding and cover spring chicken, spring chicken several times and is mentioned by pressing with forefinger and middle finger, facet is stained with in wrapping up in powder several lower until bread is uniform, shakes, to remove unnecessary dry powder of wrapping up in, timely sieve screens out granular chip, keeps wrapping up in dried bean noodles dry enough.
S5, lower fried: fryer oil temperature being adjusted to 150-170 DEG C, checks oil colours, if color crosses the old oil that deeply must change oil or abandon 1/3rd, mix colours with fresh oil, spring chicken uniformly spreads in fry basket, it is impossible to spread too many, in order to avoid there is adhesion phenomenon；Cooking and want fast, and clock, shake fry basket in time, during shake, spring chicken can not expose pasta, until skin shortcake meat is tender, chicken be purplish red be finished product, after taking the dish out of the pot above complaining and quarrel loudly leakage of oil 5-10s, put in 57 DEG C of couveuses and be incubated.
Preferably, described S4 step wraps up in the spice that powder is superfines.
A kind of preserving material for fried chicken of present invention offer and pickling process thereof, compared with prior art, the powder of wrapping up in of the present invention is the one layer of powder of surface adhesion at chicken nugget, outer crisp interior tender mouthfeel is obtained after making chicken nugget fried, simultaneously because the addition of spice can be finished product provides more preferable taste, so wrap up in powder employing is all spice body, based on superfines, flavour material contained in spice can be kept to greatest extent；The effect of cure is mainly used in seasoning, perfumery, anti-corruption, covering smell, presses down smelly, is keeping while Carnis Gallus domesticus original flavor, is giving again the rectification taste of Intentionality, such as: be main flavor characteristic etc. with pungent, fiber crops taste, fragrance, delicate flavour.Reached the harmony of food color by such taste masking process, meet the collection body odour hobby of the consumer group；Therefore, color and luster cerise of the present invention, vivid transparent, tissue exquisiteness, foreign, the advantages such as composite flavor is substantially, have levels sense, and mouthfeel flavour is soft, and exquisiteness is smooth.
Detailed description of the invention
In order to make the purpose of the present invention, technical scheme and advantage clearer, below in conjunction with specific embodiment, the present invention is further elaborated.Specific embodiment described herein only in order to explain the present invention, is not intended to limit the present invention.
Embodiment 1
A kind of preserving material for fried chicken, the formula of described preserving material for fried chicken includes a net weight spring chicken 150 parts, spice and adjuvant, the formula of described spice is as follows: 1.2 parts of Pericarpium Zanthoxyli, Fructus Anisi Stellati 2.0 parts, Fructus Foeniculi 1.0 parts, Semen Myristicae 1.0 parts and Fructus Lycii 1.2 parts, the formula of described adjuvant is as follows: chicken essence 6.0 parts, ginger essential oil 1.2 parts, Bulbus Allii quintessence oil 0.4 part, Radix orixae japonicae 0.5 part, mustard essential oil 0.3 part, preservative 0.25 part, edible salt 70 parts, preservative includes potassium sorbate and isomery vitamin C, wherein potassium sorbate: isomery vitamin C is 2.0:0.2.5-7h is needed owing to taste compounds all in pickling process penetrate into Carnis Gallus domesticus shredded meat organization internal, Carnis Gallus domesticus easy cooperating microorganisms in nutritious aqueous solution for a long time, produce corruption, become sour iso-metamorphism problem, the most substantial amounts of microbial metabolic products also can affect product special flavour, only lean on the bacteriostasis of spice not enough, suitable preservative should be added to ensure product quality, potassium sorbate, the ascorbic addition of isomery not only can be as colour former protection yellowish pink, and it is possible to prevent the oxidation of yellowish pink element, prevent the fat oxidation caused by heme oxidation, also the salting period of meat can be made to shorten simultaneously, and suppress nitroso-group reaction to generate nitrosamine.The addition of mixed phosphate can strengthen the retentiveness of meat, improves tenderness and strengthens stickiness, changing abnormal flavour; strengthen local flavor, simultaneously because phosphatic participation, make the penetrating power of water strengthen; prevent the ascorbic decomposition of isomery, make the fading of meat, variable color, rotten protected.
The invention allows for a kind of fried chicken pickling process, comprise the steps:
S1, pre-pre-treatment: 150 portions of spring chicken are removed Folium Seu Fructus Dendrobenthamiae Capitatae, chicken organ, butt of chicken, chop chicken feet, clean after the most standby；Spice is adjusted after mixing uniformly standby；
S2, the preparation of pickling liquid: spice and adjuvant are joined in the boiled water after boiling that cools completely according to component, and the boiled water after boiling that cools completely is 4:1 with spring chicken weight ratio, pickling liquid salinity controls at 5 parts, after dispensing with utilize specifications and models be QSD homogenizer rotating speed at normal temperatures be 70 revs/min of stirrings, allow the solid in spice and adjuvant be uniformly dissolved；
S3, feeding intake: the pickling liquid ice block cooling prepared by S2, control coolant-temperature gage and be 4-7 DEG C, too low intramuscular is easily formed ice crystal affects osmotic effect, the too high breeding easily causing putrefactive microorganisms；Put into spring chicken according to quantity, keep water potential to flood spring chicken, fill in and pickle list, after pickling 5-7h, discharge water and drain；
S4, wrap up in powder: powder will be wrapped up in and dissipate in clean dish, and the spring chicken of first-class slurry is placed on middle position, wrap up in powder by surrounding and cover spring chicken, spring chicken several times and is mentioned by pressing with forefinger and middle finger, facet is stained with in wrapping up in powder several lower until bread is uniform, shakes, to remove unnecessary dry powder of wrapping up in, timely sieve screens out granular chip, keeps wrapping up in dried bean noodles dry enough.
S5, lower fried: fryer oil temperature being adjusted to 170 DEG C, checks oil colours, if color crosses the old oil that deeply must change oil or abandon 1/3rd, mix colours with fresh oil, spring chicken uniformly spreads in fry basket, it is impossible to spread too many, in order to avoid there is adhesion phenomenon；Cooking and want fast, and clock, shake fry basket in time, during shake, spring chicken can not expose pasta, until skin shortcake meat is tender, chicken be purplish red be finished product, after taking the dish out of the pot above complaining and quarrel loudly leakage of oil 5-10s, put in 57 DEG C of couveuses and be incubated.
Embodiment 2
A kind of preserving material for fried chicken, the formula of described preserving material for fried chicken includes a net weight spring chicken 100 parts, spice and adjuvant, the formula of described spice is as follows: 0.6 part of Pericarpium Zanthoxyli, Fructus Anisi Stellati 1.5 parts, Fructus Foeniculi 0.6 part, Semen Myristicae 0.6 part and Fructus Lycii 0.8-1.2 part, the formula of described adjuvant is as follows: chicken essence 3.5 parts, ginger essential oil 0.5 part, Bulbus Allii quintessence oil 0.2 part, Radix orixae japonicae 0.3 part, mustard essential oil 0.15 part, preservative 0.2 part, edible salt 45-70 part, preservative includes potassium sorbate and isomery vitamin C, wherein potassium sorbate: isomery vitamin C is 2.0:0.2.5-7h is needed owing to taste compounds all in pickling process penetrate into Carnis Gallus domesticus shredded meat organization internal, Carnis Gallus domesticus easy cooperating microorganisms in nutritious aqueous solution for a long time, produce corruption, become sour iso-metamorphism problem, the most substantial amounts of microbial metabolic products also can affect product special flavour, only lean on the bacteriostasis of spice not enough, suitable preservative should be added to ensure product quality, potassium sorbate, the ascorbic addition of isomery not only can be as colour former protection yellowish pink, and it is possible to prevent the oxidation of yellowish pink element, prevent the fat oxidation caused by heme oxidation, also the salting period of meat can be made to shorten simultaneously, and suppress nitroso-group reaction to generate nitrosamine.The addition of mixed phosphate can strengthen the retentiveness of meat, improves tenderness and strengthens stickiness, changing abnormal flavour; strengthen local flavor, simultaneously because phosphatic participation, make the penetrating power of water strengthen; prevent the ascorbic decomposition of isomery, make the fading of meat, variable color, rotten protected.
The invention allows for a kind of fried chicken pickling process, comprise the steps:
S1, pre-pre-treatment: 100 portions of spring chicken are removed Folium Seu Fructus Dendrobenthamiae Capitatae, chicken organ, butt of chicken, chop chicken feet, clean after the most standby；Spice is adjusted after mixing uniformly standby；
S2, the preparation of pickling liquid: spice and adjuvant are joined in the boiled water after boiling that cools completely according to component, and the boiled water after boiling that cools completely is 4:1 with spring chicken weight ratio, pickling liquid salinity controls at 3 parts, after dispensing with utilize specifications and models be QSD homogenizer rotating speed at normal temperatures be 70 revs/min of stirrings, allow the solid in spice and adjuvant be uniformly dissolved；
S3, feeding intake: the pickling liquid ice block cooling prepared by S2, control coolant-temperature gage and be 4-7 DEG C, too low intramuscular is easily formed ice crystal affects osmotic effect, the too high breeding easily causing putrefactive microorganisms；Put into spring chicken according to quantity, keep water potential to flood spring chicken, fill in and pickle list, after pickling 5-7h, discharge water and drain；
S4, wrap up in powder: powder will be wrapped up in and dissipate in clean dish, and the spring chicken of first-class slurry is placed on middle position, wrap up in powder by surrounding and cover spring chicken, spring chicken several times and is mentioned by pressing with forefinger and middle finger, facet is stained with in wrapping up in powder several lower until bread is uniform, shakes, to remove unnecessary dry powder of wrapping up in, timely sieve screens out granular chip, keeps wrapping up in dried bean noodles dry enough.
S5, lower fried: fryer oil temperature being adjusted to 160 DEG C, checks oil colours, if color crosses the old oil that deeply must change oil or abandon 1/3rd, mix colours with fresh oil, spring chicken uniformly spreads in fry basket, it is impossible to spread too many, in order to avoid there is adhesion phenomenon；Cooking and want fast, and clock, shake fry basket in time, during shake, spring chicken can not expose pasta, until skin shortcake meat is tender, chicken be purplish red be finished product, after taking the dish out of the pot above complaining and quarrel loudly leakage of oil 5s, put in 57 DEG C of couveuses and be incubated.
Embodiment 3
A kind of preserving material for fried chicken, the formula of described preserving material for fried chicken includes a net weight spring chicken 150 parts, spice and adjuvant, the formula of described spice is as follows: 1.0 parts of Pericarpium Zanthoxyli, Fructus Anisi Stellati 1.6 parts, Fructus Foeniculi 0.9 part, Semen Myristicae 0.9 part and Fructus Lycii 1.0 parts, the formula of described adjuvant is as follows: chicken essence 4.0 parts, ginger essential oil 1.0 parts, Bulbus Allii quintessence oil 0.3 part, Radix orixae japonicae 0.4 part, mustard essential oil 0.2 part, preservative 2.2 parts, edible salt 60 parts, preservative includes potassium sorbate and isomery vitamin C, wherein potassium sorbate: isomery vitamin C is 2.0:0.2.5-7h is needed owing to taste compounds all in pickling process penetrate into Carnis Gallus domesticus shredded meat organization internal, Carnis Gallus domesticus easy cooperating microorganisms in nutritious aqueous solution for a long time, produce corruption, become sour iso-metamorphism problem, the most substantial amounts of microbial metabolic products also can affect product special flavour, only lean on the bacteriostasis of spice not enough, suitable preservative should be added to ensure product quality, potassium sorbate, the ascorbic addition of isomery not only can be as colour former protection yellowish pink, and it is possible to prevent the oxidation of yellowish pink element, prevent the fat oxidation caused by heme oxidation, also the salting period of meat can be made to shorten simultaneously, and suppress nitroso-group reaction to generate nitrosamine.The addition of mixed phosphate can strengthen the retentiveness of meat, improves tenderness and strengthens stickiness, changing abnormal flavour; strengthen local flavor, simultaneously because phosphatic participation, make the penetrating power of water strengthen; prevent the ascorbic decomposition of isomery, make the fading of meat, variable color, rotten protected.
The invention allows for a kind of fried chicken pickling process, comprise the steps:
S1, pre-pre-treatment: 150 portions of spring chicken are removed Folium Seu Fructus Dendrobenthamiae Capitatae, chicken organ, butt of chicken, chop chicken feet, clean after the most standby；Spice is adjusted after mixing uniformly standby；
S2, the preparation of pickling liquid: spice and adjuvant are joined in the boiled water after boiling that cools completely according to component, and the boiled water after boiling that cools completely is 4:1 with spring chicken weight ratio, pickling liquid salinity controls 3-5 part, after dispensing with utilize specifications and models be QSD homogenizer rotating speed at normal temperatures be 70 revs/min of stirrings, allow the solid in spice and adjuvant be uniformly dissolved；
S3, feeding intake: the pickling liquid ice block cooling prepared by S2, controlling coolant-temperature gage is 6 DEG C, and too low intramuscular is easily formed ice crystal affects osmotic effect, the too high breeding easily causing putrefactive microorganisms；Put into spring chicken according to quantity, keep water potential to flood spring chicken, fill in and pickle list, after pickling 5-7h, discharge water and drain；
S4, wrap up in powder: powder will be wrapped up in and dissipate in clean dish, and the spring chicken of first-class slurry is placed on middle position, wrap up in powder by surrounding and cover spring chicken, spring chicken several times and is mentioned by pressing with forefinger and middle finger, facet is stained with in wrapping up in powder several lower until bread is uniform, shakes, to remove unnecessary dry powder of wrapping up in, timely sieve screens out granular chip, keeps wrapping up in dried bean noodles dry enough.
S5, lower fried: fryer oil temperature being adjusted to 165 DEG C, checks oil colours, if color crosses the old oil that deeply must change oil or abandon 1/3rd, mix colours with fresh oil, spring chicken uniformly spreads in fry basket, it is impossible to spread too many, in order to avoid there is adhesion phenomenon；Cooking and want fast, and clock, shake fry basket in time, during shake, spring chicken can not expose pasta, until skin shortcake meat is tender, chicken be purplish red be finished product, after taking the dish out of the pot above complaining and quarrel loudly leakage of oil 8s, put in 57 DEG C of couveuses and be incubated.
In sum: compared with prior art, the powder of wrapping up in of the present invention is the one layer of powder of surface adhesion at chicken nugget, outer crisp interior tender mouthfeel is obtained after making chicken nugget fried, simultaneously because the addition of spice can be finished product provides more preferable taste, so wrap up in powder employing is all spice body, based on superfines, flavour material contained in spice can be kept to greatest extent；The effect of cure is mainly used in seasoning, perfumery, anti-corruption, covering smell, presses down smelly, is keeping while Carnis Gallus domesticus original flavor, is giving again the rectification taste of Intentionality, such as: be main flavor characteristic etc. with pungent, fiber crops taste, fragrance, delicate flavour.Reached the harmony of food color by such taste masking process, meet the collection body odour hobby of the consumer group；Therefore, color and luster cerise of the present invention, vivid transparent, tissue exquisiteness, foreign, the advantages such as composite flavor is substantially, have levels sense, and mouthfeel flavour is soft, and exquisiteness is smooth.
The above; it is only the present invention preferably detailed description of the invention; but protection scope of the present invention is not limited thereto; any those familiar with the art is in the technical scope that the invention discloses; according to technical scheme and inventive concept equivalent or change in addition thereof, all should contain within protection scope of the present invention.
Claims (6)
1. a preserving material for fried chicken, it is characterized in that: the formula of described preserving material for fried chicken includes a net weight spring chicken 100-150 part, spice and adjuvant, the formula of described spice is as follows: Pericarpium Zanthoxyli 0.6-1.2 part, Fructus Anisi Stellati 1.5-2.0 part, Fructus Foeniculi 0.6-1.0 part, Semen Myristicae 0.6-1.0 part and Fructus Lycii 0.8-1.2 part, and the formula of described adjuvant is as follows: chicken essence 3.5-6.0 part, ginger essential oil 0.5-1.2 part, Bulbus Allii quintessence oil 0.2-0.4 part, Radix orixae japonicae 0.3-0.5 part, mustard essential oil 0.15-0.3 part, preservative 0.2-0.25 part, edible salt 45-70 part.
2. according to a kind of preserving material for fried chicken described in claim 1, it is characterised in that: described preservative includes potassium sorbate and isomery vitamin C, wherein potassium sorbate: isomery vitamin C is 2.0:0.2.
3. according to a kind of preserving material for fried chicken described in claim 1, it is characterised in that: the formula of described spice is as follows: 1.0 parts of Pericarpium Zanthoxyli, Fructus Anisi Stellati 1.6 parts, Fructus Foeniculi 0.9 part, Semen Myristicae 0.9 and Fructus Lycii 1.0 parts.
4. according to a kind of preserving material for fried chicken described in claim 1, it is characterised in that: the formula of described adjuvant is as follows: chicken essence 4.0 parts, ginger essential oil 1.0 parts, Bulbus Allii quintessence oil 0.3 part, Radix orixae japonicae 0.4 part, mustard essential oil 0.2 part, preservative 2.2 parts, edible salt 60 parts.
5. the fried chicken pickling process described in a claim 1, it is characterised in that: comprise the steps:
S1, pre-pre-treatment: 100-150 part spring chicken is removed Folium Seu Fructus Dendrobenthamiae Capitatae, chicken organ, butt of chicken, chop chicken feet, clean after the most standby；Spice is adjusted after mixing uniformly standby；
S2, the preparation of pickling liquid: spice and adjuvant are joined in the boiled water after boiling that cools completely according to component, and the boiled water after boiling that cools completely is 4:1 with spring chicken weight ratio, pickling liquid salinity controls 3-5 part, after dispensing with utilize specifications and models be QSD homogenizer rotating speed at normal temperatures be 70 revs/min of stirrings, allow the solid in spice and adjuvant be uniformly dissolved；
S3, feeding intake: the pickling liquid ice block cooling prepared by S2, control coolant-temperature gage and be 4-7 DEG C, too low intramuscular is easily formed ice crystal affects osmotic effect, the too high breeding easily causing putrefactive microorganisms；Put into spring chicken according to quantity, keep water potential to flood spring chicken, fill in and pickle list, after pickling 5-7h, discharge water and drain；
S4, wrap up in powder: powder will be wrapped up in and dissipate in clean dish, and the spring chicken of first-class slurry is placed on middle position, wrap up in powder by surrounding and cover spring chicken, spring chicken several times and is mentioned by pressing with forefinger and middle finger, facet is stained with in wrapping up in powder several lower until bread is uniform, shakes, to remove unnecessary dry powder of wrapping up in, timely sieve screens out granular chip, keeps wrapping up in dried bean noodles dry enough；
S5, lower fried: fryer oil temperature being adjusted to 150-170 DEG C, checks oil colours, if color crosses the old oil that deeply must change oil or abandon 1/3rd, mix colours with fresh oil, spring chicken uniformly spreads in fry basket, it is impossible to spread too many, in order to avoid there is adhesion phenomenon；Cooking and want fast, and clock, shake fry basket in time, during shake, spring chicken can not expose pasta, until skin shortcake meat is tender, chicken be purplish red be finished product, after taking the dish out of the pot above complaining and quarrel loudly leakage of oil 5-10s, put in 57 DEG C of couveuses and be incubated.
A kind of fried chicken pickling process the most according to claim 5, it is characterised in that: described S4 step is wrapped up in the spice that powder is superfines.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610358893.6A CN105995604A (en) | 2016-05-27 | 2016-05-27 | Fried chicken marinade and fried chicken marinating process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616464A (en) * | 2016-12-30 | 2017-05-10 | 安徽省麦浪食品有限公司 | Health-care fried chicken |
| CN106889489A (en) * | 2016-12-30 | 2017-06-27 | 安徽省麦浪食品有限公司 | A kind of preparation method of health care fried chicken |
| CN110214921A (en) * | 2019-06-20 | 2019-09-10 | 天津农学院 | A kind of aromatic condiment essential oil composite inhibitor for blocking NDMA to generate in in-vitro simulated nitrosation system |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102415574A (en) * | 2011-10-19 | 2012-04-18 | 天津市食品研究所有限公司 | Preserving material for fried chicken |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102415574A (en) * | 2011-10-19 | 2012-04-18 | 天津市食品研究所有限公司 | Preserving material for fried chicken |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616464A (en) * | 2016-12-30 | 2017-05-10 | 安徽省麦浪食品有限公司 | Health-care fried chicken |
| CN106889489A (en) * | 2016-12-30 | 2017-06-27 | 安徽省麦浪食品有限公司 | A kind of preparation method of health care fried chicken |
| CN110214921A (en) * | 2019-06-20 | 2019-09-10 | 天津农学院 | A kind of aromatic condiment essential oil composite inhibitor for blocking NDMA to generate in in-vitro simulated nitrosation system |
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