CN106135925A - A kind of chicken cake, chicken cake slice and preparation method - Google Patents
A kind of chicken cake, chicken cake slice and preparation method Download PDFInfo
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- CN106135925A CN106135925A CN201510199225.9A CN201510199225A CN106135925A CN 106135925 A CN106135925 A CN 106135925A CN 201510199225 A CN201510199225 A CN 201510199225A CN 106135925 A CN106135925 A CN 106135925A
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Abstract
The invention discloses chicken cake, chicken cake slice and preparation method, described chicken cake contains the raw material of following weight, form through mixing, being molded, steam: poultry 15-30 part, starch 20-30 part, egg 15-30 part, flour 0.5-5 part, edible oil, plump and sturdy pork one or more mixing 5-18 part, salt 0.8-1.6 part, monosodium glutamate or chickens' extract 0.8-1.5 parts, ginger, green onion each 0.6-1.5 part, water 5-15 part.The mixing of one or more possibly together with shrimp, ivory shellfish, scallop, oyster or eel.Described chicken cake slice is the width being cut into 1-20mm with above-mentioned chicken cake, and drying is made.The chicken cake color and luster of the present invention sparkling and crystal-clear, fair and tender such as shortcake, delicious flavour, be of high nutritive value, chicken cake slice long shelf-life, in good taste, instant (instant bagged).
Description
Technical field
Invention relates to field of food, is specifically related to by the chicken cake of livestock meat processing and fabricating, chicken cake slice and preparation method.
Background technology
With the raising of people's living standard, people are also more and more higher to the requirement of food, non-staple food, not only need nutrition, taste, in addition it is also necessary to have more kind for you to choose.Poultry, birds, beasts and eggs have a very high nutritive value, and the non-staple food kind being processed into for base stock with poultry, birds, beasts and eggs at present is little, can not meet the needs such as people's life, leisure.
Content of the invention
The present inventor, through long-term research, summary, proposes with poultry, birds, beasts and eggs as base stock, a kind of chicken cake of processing and fabricating and chicken cake slice, meet people's living needs, this chicken cake mouthfeel is soft, soft, nutritious, delicious flavour, and chicken cake slice both can be edible after boiling again, it is possible to instant bagged；The technical problem to be solved in the present invention is simultaneously, the chicken cake being provided and chicken cake slice long shelf-life, it is simple to long-distance transport and storage, all can enjoy this throughout the year delicious.
Another technical problem that the invention solves the problems that is to provide described chicken cake, the preparation method of chicken cake slice.
The present invention is achieved through the following technical solutions:
Chicken cake contains the raw material of following weight, form through mixing, being molded, steam: poultry 15-30 part, starch 20-30 part, egg 15-30 part, flour 0.5-5 part, one or both mixing 5-18 parts of edible oil, plump and sturdy pork, salt 0.8-1.6 part, monosodium glutamate or chickens' extract 0.8-1.5 part, ginger, green onion each 0.6-1.5 part, water 5-15 part.
Described poultry is chicken, and described raw material is possibly together with one or more mixing of shrimp, ivory shellfish, scallop, oyster or eel, and the ratio of one or more mixtures with shrimp, ivory shellfish, scallop, oyster or eel for the chicken is 4: 0.3-1.5.
Described starch is sweet potato powder, potato powder, corn flour, mung bean flour, one or more mixing of Peas powder.
Chicken cake is made up of major ingredient layer, major ingredient layer and yolk paste layer, and yolk paste layer is pasted on a side surface of major ingredient layer.Major ingredient layer is 15-35 with the ratio of the thickness of yolk paste layer: 1-10.Described chicken cake horizontal profile is rectangle, circle, ellipse or polygon.
Chicken cake slice is with above-mentioned chicken cake, sliced, dry and make, and the cut width of described chicken cake slice is 1-20mm, and hardness is more than internal layer hardness.
The further improvement project of chicken cake slice is with above-mentioned chicken cake, sliced, dry and make, and the cut width of described chicken cake slice is 1-20mm, hardness is more than internal layer hardness, the surfaces stick of chicken cake slice has condiment, and described condiment is spicy flavor, or is chive taste or for spiced salt taste etc..
The preparation method of chicken cake, comprises the following steps:
(1) starch be immersed in the water stir evenly, and filter off impurity with gauze, to be precipitated after, outwell upper water standby；
(2) opening egg, yolk, egg white are separately deposited, and add flour to stir standby in yolk；
(3) by chicken, plump and sturdy pork, one or more of shrimp, ivory shellfish, scallop, oyster or eel clean up, be twisted into clay coating after draining；Ginger, green onion clean up and are twisted into clay coating to squeeze juice standby；
(4) it is positioned over the egg white of the starch of above-mentioned steps (1), step (2) in container, clear water is added to stir, add the clay coating, ginger, green onion juice that step (3) obtains, add edible oil, chickens' extract or monosodium glutamate and stir standby；
(5) material that step (4) obtains poured in plate, shakeout, be then placed in rice steaming car in food steamer and steam 20-30 minute, obtain the chicken cake of only one layer of major ingredient layer；Pouring into the material that step (4) obtains in plate, shakeouing, the yolk then obtaining step (2) is stuck with paste and is watered equably in surface, is then placed in food steamer or rice steaming car steams 20-30 minute, obtains being stuck with paste, by major ingredient layer and yolk, the chicken cake constituting；
(6) come out of steamer cooling, and pack warehouse-in with ultraviolet disinfection 20-30 minute final vacuum.
The preparation method of chicken cake slice, comprises the following steps:
The chicken cake obtaining step 5 is cut into the sheet of 1-20mm, divides in Dropbox by chicken cake slice, sends in baking oven, after heating 1-2 minute at 100-200 DEG C, takes out chicken cake slice, cool down and by ultraviolet sterilization 20-40 minute, be vacuum-packed from baking oven.
Surfaces stick has the chicken cake slice preparation method of condiment, comprises the following steps:
The chicken cake obtaining step 5 is cut into the sheet of 1-20mm, at chicken cake slice surfaces stick condiment, divides chicken cake slice in Dropbox, send in baking oven, after heating 1-2 minute at 100-200 DEG C, from baking oven, take out chicken cake slice, cool down and use ultraviolet sterilization 20-40 minute, be vacuum-packed.
Beneficial effect:
First, the chicken cake water content control of the present invention is below 15%, carries out ultraviolet sterilization to chicken cake simultaneously, then uses vacuum packaging, and the chicken cake shelf-life of the present invention was up to 2-3 month at normal temperatures.
2nd, the chicken cake of the present invention is with chicken, egg, shrimp, plump and sturdy pork, starch as major ingredient, and the selection of raw material and the proportion design of raw material are reasonable, and the chicken cake made has the color and luster such as features such as shortcake, delicious flavour sparkling and crystal-clear, fair and tender, and its nutritive value is also very high.
3rd, the chicken cake slice of the present invention be above-mentioned chicken cake is cut into slices after; through high temperature dehydration; form through ultraviolet disinfection, vacuum packaging again; not only slough part moisture content in this process; and due in high temperature environments with moisture content evaporation; amount of grease oozes to the surface of chicken cake slice from internal layer; form layer protecting film (internal layer moisture content will not excessive, internal layer also will not be corroded by bacterium) after chicken cake slice cooling; so that the chicken cake slice shelf-life of the present invention is longer, the shelf-life was up to three to six months.
4th, the chicken cake slice of the present invention due to internal layer different from superficial layer water content, surface hardness is more than internal layer hardness, therefore mouthfeel is fabulous, there is muscle on top layer, internal layer shortcake is tender, both can as leisure food instant bagged, it is also possible to cooking, braised dish, spelling and make the major ingredient of cold dish, Baoshang, hot and cold water is cooked all can receive and is enjoyed delicious effect (chicken cake cold water cook pasty state).
Embodiment 1:
Choose chicken breast meat 15 parts, 20 parts of sweet potato powder, 15 parts of egg, 0.5 part of flour, lard 3 parts, plump and sturdy pork 6 parts, shrimp 2 parts, salt 0.8 part, chickens' extract 0.8 part, each 0.6 part of ginger, green onion, 5 parts of water.
(1) starch be immersed in the water stir evenly, and filter off impurity with gauze, to be precipitated after, outwell upper water standby；
(2) opening egg, yolk, egg white are separately deposited, and add flour to stir standby in yolk；
(3) cleaning up chicken breast meat, plump and sturdy pork, shrimp, being twisted into clay coating after draining, it is standby that ginger, green onion squeeze juice after cleaning up draining；
(4) it is positioned over the egg white of the starch of above-mentioned steps (1), step (2) in container, clear water is added to stir, add the clay coating, ginger, green onion juice that step (3) obtains, add lard, chickens' extract stirs standby；
(5) material that step (4) obtains poured in plate, shakeout, then the yolk, the flour paste that obtain step (2) water equably in surface, be then placed in food steamer or rice steaming car steams 20-30 minute；
(6) come out of steamer cooling, and pack warehouse-in with ultraviolet disinfection 20-30 minute final vacuum.
The chicken cake obtaining is made up of major ingredient layer (material that i.e. step (4) obtains shakeouts gained in pouring into plate), yolk paste layer (yolk, flour paste that i.e. step (2) obtains water equably in above-mentioned major ingredient layer surface gained), and yolk paste layer is pasted on a side surface of major ingredient layer；Major ingredient layer is 20: 1 with the ratio of the thickness of yolk paste layer.
In the present embodiment, the shape horizontal profile of chicken cake is rectangle.
Chicken cake slice is made up of above-mentioned chicken cake, sliced, drying, and cut width is 1mm.Dividing in Dropbox by the chicken cake of sheet, sending in baking oven, after heating 1 minute at 100 DEG C, take out chicken cake slice, by ultraviolet sterilization 20-40 minute, be vacuum-packed from baking oven, the chicken cake slice hardness obtaining is more than internal layer hardness.
The preparation of spicy flavor chicken cake slice, it is cut into, with above-mentioned chicken cake, the sheet that width is 1mm, be spread to the spicy material of powdery on chicken cake slice, and suitably mix and stir, then chicken cake slice is divided in Dropbox, send in baking oven, after heating 1 minute at 100 DEG C, from baking oven, take out chicken cake slice, cool down and use ultraviolet sterilization 20-40 minute, being vacuum-packed, the chicken cake slice hardness obtaining is more than internal layer hardness, and possesses spicy flavor.
Chicken cake slice water content is 3-10%.
Embodiment 2:
Choose chicken breast meat 30 parts, 30 parts of sweet potato powder, 30 parts of egg, 5 parts of flour, lard 4 parts, plump and sturdy pork 14 parts, shrimp 6 parts, salt 1.6 parts, chickens' extract 1.5 parts, each 1.5 parts of ginger, green onion, 15 parts of water.Major ingredient layer is 35: 10 with the ratio of the thickness of yolk paste layer.
The cut width of chicken cake slice is 20mm, divides chicken cake slice in Dropbox, sends in baking oven, after heating 2 minutes at 200 DEG C, takes out chicken cake slice, by ultraviolet sterilization 20-40 minute, be vacuum-packed from baking oven.
The cut width of spicy flavor chicken cake slice is 20mm, divides chicken cake slice in Dropbox, then is spread to the spicy material of powdery on chicken cake slice, send in baking oven, after heating 2 minutes at 200 DEG C, from baking oven, take out chicken cake slice, cool down and use ultraviolet sterilization 20-40 minute, be vacuum-packed.
Remaining is implemented such as embodiment 1.
Embodiment 3
Choose chicken breast meat 22 parts, 25 parts of sweet potato powder, 22 parts of egg, 2 parts of flour, lard 8 parts, plump and sturdy pork 6 parts, shrimp 3 parts, salt 1 part, chickens' extract 1 part, each 1 part of ginger, green onion, 10 parts of water.Major ingredient layer is 20: 5 with the ratio of the thickness of yolk paste layer.
The cut width of chicken cake slice is 10mm, divides chicken cake slice in Dropbox, sends in baking oven, after heating 2 minutes at 150 DEG C, takes out chicken cake slice, by ultraviolet sterilization 20-40 minute, be vacuum-packed from baking oven.
The cut width of spicy flavor chicken cake slice is 10mm, putting into the chicken cake slice cutting soaks in chilli sauce, pick up and drain, again chicken cake slice is divided in Dropbox, send in baking oven, after heating 2 minutes at 150 DEG C, from baking oven, take out chicken cake slice, cool down and use ultraviolet sterilization 20-40 minute, be vacuum-packed.
Remaining is implemented such as embodiment 1.
Dispensing defines scope to one or more of shrimp used, ivory shellfish, scallop, oyster or eel with the ratio of chicken breast meat, it may be said that more mouthfeels of these aquatic products, seafood material are more delicious, crisp tender, but chicken cake cost is too high, therefore in general 1% (the 5% of finished chicken cake) for chicken can obtain preferable mouthfeel.Dispensing also can be added without above-mentioned shrimp or ivory shellfish etc..
In dispensing when plump and sturdy pork consumption is more, lard can lack with or without being possible not only to replace the consumption of lard with plump and sturdy pork, and can increase mouthfeel and the perception of chicken cake.
The chicken cake slice of the present invention is not limited to chicken cake dispensing and the proportioning that embodiment provides, and every is fabricated to chicken cake, and the chicken cake slice prepared of cutting into slices with this with poultry, birds, beasts and eggs, starch for major ingredient, all belongs to the scope of protection of the invention.
The above three embodiment of the present invention is non-limiting example, and the proportioning of its each composition arbitrarily can select according to above-mentioned prescribed limit, all can prepare chicken cake, the chicken cake slice of the present invention.
Claims (6)
1. a chicken cake, chicken cake slice, it is characterized in that the raw material containing following weight, form through mixing, being molded, steam: poultry 15-30 part, starch 20-30 part, egg 15-30 part, flour 0.5-5 part, edible oil, plump and sturdy pork one or both mixing 5-18 part, salt 0.8-1.6 part, monosodium glutamate or chickens' extract 0.8-1.5 parts, ginger, green onion each 0.6-1.5 part, water 5-15 part.
2. chicken cake as claimed in claim 1, it is characterised in that: described poultry is chicken, and described is former
Material is possibly together with one or more mixing of shrimp, ivory shellfish, scallop, oyster or eel, and the ratio of one or more mixtures with shrimp, ivory shellfish, scallop, oyster or eel for the chicken is 4: 0.3-1.5.
3. chicken cake as claimed in claim 1, it is characterised in that: described starch be sweet potato powder, potato powder,
One or more mixing of corn flour, mung bean flour, Peas powder.
4. the chicken cake as described in claims 1 to 3, it is characterised in that: chicken cake is by major ingredient layer, or major ingredient layer and yolk paste layer are constituted, and yolk paste layer is pasted on a side surface of major ingredient layer.
5. the preparation method of a chicken cake, it is characterised in that comprise the following steps: that starch is immersed in the water by (1) and stir evenly, and filter off impurity with gauze, to be precipitated after, outwell upper water standby；(2) opening egg, yolk, egg white are separately deposited, and add flour to stir standby in yolk；(3) by chicken, plump and sturdy pork, one or more of shrimp, ivory shellfish, scallop, oyster or eel clean up, be twisted into clay coating after draining；Ginger, green onion clean up and are twisted into clay coating to squeeze juice standby；(4) it is positioned over the egg white of the starch of above-mentioned steps (1), step (2) in container, clear water is added to stir, add the clay coating, ginger, green onion juice that step (3) obtains, add edible oil, chickens' extract or monosodium glutamate and stir standby；(5) material that step (4) obtains poured in plate, shakeout, then the yolk, the flour paste that obtain step (2) water equably in surface, be then placed in food steamer steaming 20-30 minute；(6) come out of steamer cooling, and pack warehouse-in with ultraviolet disinfection 20-30 minute final vacuum.
6. the method for a chicken cake slice, it is characterised in that: comprise the following steps: that the chicken cake obtaining claim 5 is cut into the sheet of 1-20mm, chicken cake slice is divided in Dropbox, send in baking oven, after heat 1-2 minute at 100-200 DEG C, from baking oven take out chicken cake slice, cooling and with purple
Outside line is sterilized 20-40 minute, is vacuum-packed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510199225.9A CN106135925A (en) | 2015-04-24 | 2015-04-24 | A kind of chicken cake, chicken cake slice and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510199225.9A CN106135925A (en) | 2015-04-24 | 2015-04-24 | A kind of chicken cake, chicken cake slice and preparation method |
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| Publication Number | Publication Date |
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| CN106135925A true CN106135925A (en) | 2016-11-23 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510199225.9A Pending CN106135925A (en) | 2015-04-24 | 2015-04-24 | A kind of chicken cake, chicken cake slice and preparation method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110269197A (en) * | 2018-03-15 | 2019-09-24 | 徐超逸 | A kind of production method of meat cake |
| CN112120172A (en) * | 2020-09-27 | 2020-12-25 | 闵二虎 | Health-preserving chicken cake with beauty-maintaining effect and preparation process thereof |
-
2015
- 2015-04-24 CN CN201510199225.9A patent/CN106135925A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110269197A (en) * | 2018-03-15 | 2019-09-24 | 徐超逸 | A kind of production method of meat cake |
| CN112120172A (en) * | 2020-09-27 | 2020-12-25 | 闵二虎 | Health-preserving chicken cake with beauty-maintaining effect and preparation process thereof |
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Application publication date: 20161123 |
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