CN106261873A - A kind of fragrant chicken with several spices row and preparation method thereof - Google Patents
A kind of fragrant chicken with several spices row and preparation method thereof Download PDFInfo
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- CN106261873A CN106261873A CN201610670982.4A CN201610670982A CN106261873A CN 106261873 A CN106261873 A CN 106261873A CN 201610670982 A CN201610670982 A CN 201610670982A CN 106261873 A CN106261873 A CN 106261873A
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- several spices
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Abstract
The invention discloses a kind of fragrant chicken with several spices row, be made up of major ingredient, adjuvant and cure, it is characterised in that described major ingredient is pigeon chest minced meat 75 85 parts；Described adjuvant includes the raw material of following weight portion: fresh egg white 10 16 parts, 8 12 parts of water, built-up starch 24 parts；Described cure includes the raw material of following weight portion: salt 0.7 1.2 parts, sugar 0.5 0.8 parts, monosodium glutamate 0.5 0.8 parts, composite aromatic condiment 1.5 2.5 parts, 0.4 0.6 parts of high peppery powder, tomato sauce 1.5 2.5 parts, chili oil 0.1 0.3 parts.Owing to have employed technique scheme, the method have the advantages that fine and tender taste arranged by gained perfume (or spice) chicken with several spices of the present invention, flavour is delicious, it is prone to digestion and absorbs, and owing to have employed tumbling technique, making gained perfume (or spice) chicken with several spices of the present invention enter taste more thorough, fragrant pungent youngster is denseer, the appetite of energy effective stimulus people, provides more preferable diet for working clan and selects.
Description
Technical field
The present invention relates to a kind of chicken products and preparation method thereof, a kind of fragrant chicken with several spices row and preparation method thereof.
Background technology
Along with development and the raising of people's living standard of society, the rhythm of life of modernization is accelerated the most day by day, and fast food is just
Becoming the selection of a lot of working clan, the nutritive value of Carnis Gallus domesticus is higher, rich in proteins, various aminoacid, vitamin, calcium, ferrum, phosphorus
Deng trace element, in the middle of fast food, also play indispensable role.
The central processing mode for Carnis Gallus domesticus of fast food has a variety of at present, such as fried chicken, chicken row, chicken patties etc., and chicken row
Mostly being fried to form, it is uneven to pickle quality, and frying technological process is simple, has not only broken up the original fresh perfume (or spice) of Carnis Gallus domesticus, but also has made
Become the loss of nutritional labeling, it is impossible to ensure the nutrition intake amount of working clan's every day, and then affect healthy.
Summary of the invention
The technical problem to be solved is to provide a kind of fragrant chicken with several spices row and preparation method thereof.
For achieving the above object, the technical solution used in the present invention is: a kind of fragrant chicken with several spices row, by major ingredient, adjuvant and cure
Making, described major ingredient is pigeon chest minced meat 75-85 part；
Described adjuvant includes the raw material of following weight portion: fresh egg white 10-16 part, water 8-12 part, built-up starch 2-4 part；
Described cure includes the raw material of following weight portion: salt 0.7-1.2 part, sugar 0.5-0.8 part, monosodium glutamate 0.5-0.8 part, compound perfume
Pungent material 1.5-2.5 part, high peppery powder 0.4-0.6 part, tomato sauce 1.5-2.5 part, chili oil 0.1-0.3 part.
As preferred technical scheme, a kind of fragrant chicken with several spices row, it to be made up of major ingredient, adjuvant and cure, described major ingredient is pigeon chest
Minced meat 80 parts；
Described adjuvant includes the raw material of following weight portion: fresh egg white 13 parts, 10 parts of water, built-up starch 3 parts；
Described cure includes the raw material of following weight portion: salt 0.95 part, sugar 0.65 part, monosodium glutamate 0.65 part, composite aromatic condiment 2.0
Part, 0.5 part of high peppery powder, tomato sauce 2.0 parts, chili oil 0.2 part.
As preferred technical scheme, a kind of fragrant chicken with several spices row, described built-up starch is by sweet potato starch, potato starch and jade
Rice starch forms according to the weight ratio of 1.24:0.85:1.03 is compounding.
As preferred technical scheme, a kind of fragrant chicken with several spices row, described composite aromatic condiment is by caraway seeds powder, Bulbus Allii powder, red peppery
Green pepper powder and black pepper are composited according to the weight ratio of 0.75:1.02:1.31:0.94.
As preferred technical scheme, a kind of fragrant chicken with several spices row, its manufacture method comprises the following steps:
(1) major ingredient pretreatment: all thawed by freezing pigeon chest minced meat, bigger cube meat is cut into 5cm × 2cm size, less meat
Block does not deals with, standby；
(2) tumbling technique: first add in tumbler by the water that weigh up by weight, adds the fresh egg white, multiple weighed up by weight
Join starch, salt, sugar, monosodium glutamate, composite aromatic condiment, high peppery powder, tomato sauce, chili oil, starch, water, turn uniformly, add chopping
Pigeon chest minced meat cube meat mixes, and adds a cover and is evacuated to-0.06 ~-0.08MPa, tumbling 90 minutes, stands 8-in putting 0-4 DEG C of constant heat storage
12 hours standby；
(3) put into mould after weighing floating, use forming machine to flatten, size uniform 95g/ block, 10cm × 7cm/ block；
(4) product by the sequencing of process time uniformly with full-automatic instant freezer quick-freezing, make the central temperature of product-
Less than 18 DEG C packagings；
(5) needing to pack product according to client, packaged product is cased after the detection of metal detector, at case
Outer correct mark；With adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, and fold, adhesive tape both sides must not be had to answer almost symmetry；
(6) product is placed on the freezer cold preservation of less than-18 DEG C, and product temperature is below-18 DEG C, and storage period is less than 12
Month.
Owing to have employed technique scheme, the method have the advantages that meat arranged by gained perfume (or spice) chicken with several spices of the present invention
Delicacy, flavour is delicious, it is easy to digests and absorbs, and owing to have employed tumbling technique, makes gained perfume (or spice) chicken with several spices of the present invention enter taste
More thorough, fragrant pungent youngster is denseer, the appetite of energy effective stimulus people, provides more preferable diet for working clan and selects.
Detailed description of the invention
In conjunction with specific embodiment, the present invention will be further described.
Embodiment one: a kind of fragrant chicken with several spices row, is made up of major ingredient, adjuvant and cure, and described major ingredient is pigeon chest minced meat 75 parts；
Described adjuvant includes the raw material of following weight portion: fresh egg white 10 parts, 8 parts of water, built-up starch 2 parts；
Described cure includes the raw material of following weight portion: salt 0.7 part, sugar 0.5 part, monosodium glutamate 0.5 part, composite aromatic condiment 1.5 parts, high
0.4 part of peppery powder, tomato sauce 1.5 parts, chili oil 0.1 part.
The manufacture method of a kind of above-mentioned fragrant chicken with several spices row, comprises the following steps:
(1) major ingredient pretreatment: all thawed by freezing pigeon chest minced meat, bigger cube meat is cut into 5cm × 2cm size, less meat
Block does not deals with, standby；
(2) tumbling technique: first add in tumbler by the water that weigh up by weight, adds the fresh egg white, multiple weighed up by weight
Join starch, salt, sugar, monosodium glutamate, composite aromatic condiment, high peppery powder, tomato sauce, chili oil, starch, water, turn uniformly, add chopping
Pigeon chest minced meat cube meat mixes, and adds a cover and is evacuated to-0.06 ~-0.08MPa, tumbling 90 minutes, stands 8-in putting 0-4 DEG C of constant heat storage
12 hours standby；
(3) put into mould after weighing floating, use forming machine to flatten, size uniform 95g/ block, 10cm × 7cm/ block；
(4) product by the sequencing of process time uniformly with full-automatic instant freezer quick-freezing, make the central temperature of product-
Less than 18 DEG C packagings；
(5) needing to pack product according to client, packaged product is cased after the detection of metal detector, at case
Outer correct mark；With adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, and fold, adhesive tape both sides must not be had to answer almost symmetry；
(6) product is placed on the freezer cold preservation of less than-18 DEG C, and product temperature is below-18 DEG C, and storage period is less than 12
Month.
Embodiment two: a kind of fragrant chicken with several spices row, is made up of major ingredient, adjuvant and cure, and described major ingredient is pigeon chest minced meat 80 parts；
Described adjuvant includes the raw material of following weight portion: fresh egg white 13 parts, 10 parts of water, built-up starch 3 parts；
Described cure includes the raw material of following weight portion: salt 0.9 part, sugar 0.7 part, monosodium glutamate 0.6 part, composite aromatic condiment 2 parts, height are peppery
0.5 part of powder, tomato sauce 2 parts, chili oil 0.2 part.
The manufacture method of a kind of above-mentioned fragrant chicken with several spices row, comprises the following steps:
(1) major ingredient pretreatment: all thawed by freezing pigeon chest minced meat, bigger cube meat is cut into 5cm × 2cm size, less meat
Block does not deals with, standby；
(2) tumbling technique: first add in tumbler by the water that weigh up by weight, adds the fresh egg white, multiple weighed up by weight
Join starch, salt, sugar, monosodium glutamate, composite aromatic condiment, high peppery powder, tomato sauce, chili oil, starch, water, turn uniformly, add chopping
Pigeon chest minced meat cube meat mixes, and adds a cover and is evacuated to-0.06 ~-0.08MPa, tumbling 90 minutes, stands 8-in putting 0-4 DEG C of constant heat storage
12 hours standby；
(3) put into mould after weighing floating, use forming machine to flatten, size uniform 95g/ block, 10cm × 7cm/ block；
(4) product by the sequencing of process time uniformly with full-automatic instant freezer quick-freezing, make the central temperature of product-
Less than 18 DEG C packagings；
(5) needing to pack product according to client, packaged product is cased after the detection of metal detector, at case
Outer correct mark；With adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, and fold, adhesive tape both sides must not be had to answer almost symmetry；
(6) product is placed on the freezer cold preservation of less than-18 DEG C, and product temperature is below-18 DEG C, and storage period is less than 12
Month.
Embodiment three: a kind of fragrant chicken with several spices row, is made up of major ingredient, adjuvant and cure, and described major ingredient is pigeon chest minced meat 85 parts；
Described adjuvant includes the raw material of following weight portion: fresh egg white 16 parts, 12 parts of water, built-up starch 4 parts；
Described cure includes the raw material of following weight portion: salt 1.2 parts, sugar 0.8 part, monosodium glutamate 0.8 part, composite aromatic condiment 2.5 parts, high
0.6 part of peppery powder, tomato sauce 2.5 parts, chili oil 0.3 part.
The manufacture method of a kind of above-mentioned fragrant chicken with several spices row, comprises the following steps:
(1) major ingredient pretreatment: all thawed by freezing pigeon chest minced meat, bigger cube meat is cut into 5cm × 2cm size, less meat
Block does not deals with, standby；
(2) tumbling technique: first add in tumbler by the water that weigh up by weight, adds the fresh egg white, multiple weighed up by weight
Join starch, salt, sugar, monosodium glutamate, composite aromatic condiment, high peppery powder, tomato sauce, chili oil, starch, water, turn uniformly, add chopping
Pigeon chest minced meat cube meat mixes, and adds a cover and is evacuated to-0.06 ~-0.08MPa, tumbling 90 minutes, stands 8-in putting 0-4 DEG C of constant heat storage
12 hours standby；
(3) put into mould after weighing floating, use forming machine to flatten, size uniform 95g/ block, 10cm × 7cm/ block；
(4) product by the sequencing of process time uniformly with full-automatic instant freezer quick-freezing, make the central temperature of product-
Less than 18 DEG C packagings；
(5) needing to pack product according to client, packaged product is cased after the detection of metal detector, at case
Outer correct mark；With adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, and fold, adhesive tape both sides must not be had to answer almost symmetry；
(6) product is placed on the freezer cold preservation of less than-18 DEG C, and product temperature is below-18 DEG C, and storage period is less than 12
Month.
The ultimate principle of the present invention, principal character and advantages of the present invention have more than been shown and described.The technology of the industry
Personnel, it should be appreciated that the present invention is not restricted to the described embodiments, simply illustrating this described in above-described embodiment and description
The principle of invention, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, and these become
Change and improvement both falls within scope of the claimed invention.Claimed scope by appending claims and
Equivalent defines.
Claims (5)
1. a fragrant chicken with several spices row, is made up of major ingredient, adjuvant and cure, it is characterised in that described major ingredient is pigeon chest minced meat 75-85
Part；
Described adjuvant includes the raw material of following weight portion: fresh egg white 10-16 part, water 8-12 part, built-up starch 2-4 part；
Described cure includes the raw material of following weight portion: salt 0.7-1.2 part, sugar 0.5-0.8 part, monosodium glutamate 0.5-0.8 part, compound perfume
Pungent material 1.5-2.5 part, high peppery powder 0.4-0.6 part, tomato sauce 1.5-2.5 part, chili oil 0.1-0.3 part.
A kind of fragrant chicken with several spices row the most according to claim 1, is made up of major ingredient, adjuvant and cure, it is characterised in that described master
Material is pigeon chest minced meat 80 parts；
Described adjuvant includes the raw material of following weight portion: fresh egg white 13 parts, 10 parts of water, built-up starch 3 parts；
Described cure includes the raw material of following weight portion: salt 0.95 part, sugar 0.65 part, monosodium glutamate 0.65 part, composite aromatic condiment 2.0
Part, 0.5 part of high peppery powder, tomato sauce 2.0 parts, chili oil 0.2 part.
A kind of fragrant chicken with several spices row the most according to claim 1 and 2, it is characterised in that described built-up starch is by sweet potato starch, horse
Bell sweet potato starch and corn starch form according to the weight ratio of 1.24:0.85:1.03 is compounding.
A kind of fragrant chicken with several spices row the most according to claim 1 and 2, it is characterised in that described composite aromatic condiment by caraway seeds powder,
Bulbus Allii powder, Paprika and black pepper are composited according to the weight ratio of 0.75:1.02:1.31:0.94.
A kind of fragrant chicken with several spices row the most according to claim 1 and 2, it is characterised in that its manufacture method comprises the following steps:
(1) major ingredient pretreatment: all thawed by freezing pigeon chest minced meat, bigger cube meat is cut into 5cm × 2cm size, less meat
Block does not deals with, standby；
(2) tumbling technique: first add in tumbler by the water that weigh up by weight, adds the fresh egg white, multiple weighed up by weight
Join starch, salt, sugar, monosodium glutamate, composite aromatic condiment, high peppery powder, tomato sauce, chili oil, starch, water, turn uniformly, add chopping
Pigeon chest minced meat cube meat mixes, and adds a cover and is evacuated to-0.06 ~-0.08MPa, tumbling 90 minutes, stands 8-in putting 0-4 DEG C of constant heat storage
12 hours standby；
(3) put into mould after weighing floating, use forming machine to flatten, size uniform 95g/ block, 10cm × 7cm/ block；
(4) product by the sequencing of process time uniformly with full-automatic instant freezer quick-freezing, make the central temperature of product-
Less than 18 DEG C packagings；
(5) needing to pack product according to client, packaged product is cased after the detection of metal detector, at case
Outer correct mark；With adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, and fold, adhesive tape both sides must not be had to answer almost symmetry；
(6) product is placed on the freezer cold preservation of less than-18 DEG C, and product temperature is below-18 DEG C, and storage period is less than 12
Month.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610670982.4A CN106261873A (en) | 2016-08-16 | 2016-08-16 | A kind of fragrant chicken with several spices row and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610670982.4A CN106261873A (en) | 2016-08-16 | 2016-08-16 | A kind of fragrant chicken with several spices row and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106261873A true CN106261873A (en) | 2017-01-04 |
Family
ID=57671520
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610670982.4A Pending CN106261873A (en) | 2016-08-16 | 2016-08-16 | A kind of fragrant chicken with several spices row and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942631A (en) * | 2017-03-20 | 2017-07-14 | 江苏虞恒食品有限公司 | Tasty and refreshing crisp chicken row preparation method Fresh ＆ Tender in Texture |
| CN107242459A (en) * | 2017-07-15 | 2017-10-13 | 诸城市东方食品有限公司 | A kind of spiced chicken row and preparation method thereof |
| CN107319376A (en) * | 2017-07-17 | 2017-11-07 | 诸城市东方食品有限公司 | A kind of spicy fin root and its processing technology |
| CN108029981A (en) * | 2017-12-15 | 2018-05-15 | 诸城外贸有限责任公司 | A kind of tomato chicken row and preparation method thereof |
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| CN104432187A (en) * | 2014-12-01 | 2015-03-25 | 河南永达清真食品有限公司 | Production method of black pepper chicken cutlet |
| CN104544238A (en) * | 2014-12-12 | 2015-04-29 | 潍坊润田食品有限责任公司 | Zhandou chicken steak and preparing method thereof |
| CN104886630A (en) * | 2015-05-04 | 2015-09-09 | 安徽夏星食品有限公司 | Savory and spicy chicken cutlet and preparation method thereof |
| CN105341733A (en) * | 2015-10-24 | 2016-02-24 | 郭欢 | Rice wine and nut spicy chicken steaks and preparation method thereof |
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2016
- 2016-08-16 CN CN201610670982.4A patent/CN106261873A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432187A (en) * | 2014-12-01 | 2015-03-25 | 河南永达清真食品有限公司 | Production method of black pepper chicken cutlet |
| CN104544238A (en) * | 2014-12-12 | 2015-04-29 | 潍坊润田食品有限责任公司 | Zhandou chicken steak and preparing method thereof |
| CN104886630A (en) * | 2015-05-04 | 2015-09-09 | 安徽夏星食品有限公司 | Savory and spicy chicken cutlet and preparation method thereof |
| CN105341733A (en) * | 2015-10-24 | 2016-02-24 | 郭欢 | Rice wine and nut spicy chicken steaks and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942631A (en) * | 2017-03-20 | 2017-07-14 | 江苏虞恒食品有限公司 | Tasty and refreshing crisp chicken row preparation method Fresh ＆ Tender in Texture |
| CN107242459A (en) * | 2017-07-15 | 2017-10-13 | 诸城市东方食品有限公司 | A kind of spiced chicken row and preparation method thereof |
| CN107319376A (en) * | 2017-07-17 | 2017-11-07 | 诸城市东方食品有限公司 | A kind of spicy fin root and its processing technology |
| CN108029981A (en) * | 2017-12-15 | 2018-05-15 | 诸城外贸有限责任公司 | A kind of tomato chicken row and preparation method thereof |
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Application publication date: 20170104 |