CN106937725A - A kind of preparation method of fried sandwich Tofu pudding chicken soup - Google Patents
A kind of preparation method of fried sandwich Tofu pudding chicken soup Download PDFInfo
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- CN106937725A CN106937725A CN201710219462.6A CN201710219462A CN106937725A CN 106937725 A CN106937725 A CN 106937725A CN 201710219462 A CN201710219462 A CN 201710219462A CN 106937725 A CN106937725 A CN 106937725A
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Abstract
The invention discloses a kind of preparation method of fried sandwich Tofu pudding chicken soup, it be by chicken, chicken soup and jellied bean curd by Feedstock treating, pickle brisket piece, boil Tofu pudding chicken soup, be molded, wrap up in powder, prefrying, quick-frozen, packaging after obtained from chicken meat product.The chicken meat product that the present invention makes, the local flavor of chicken, chicken soup and jellied bean curd is combined, and creates the product that a kind of moulding is unique, local flavor is novel.When edible, the crisp mouthfeel of shell, connecting inner Tofu pudding chicken soup slides the effect of tender succulence, allows people to like；Eating method is simple and convenient, meets family and fast food demand, can create obviously economic benefit.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of fried sandwich Tofu pudding chicken soup and preparation method thereof.
Technical background
Chicken is with fine and tender taste, and flavour is delicious；Nutrition is high, and fat content is low, is especially suitable for the requirement of health diet, by
Consumers in general's likes.The chicken soup that chicken is boiled is always famous with delicious food, is easier to make through boiling the nutritive value of chicken soup
Absorption of human body.Jellied bean curd is nutritious, containing various trace elements, also containing carbohydrate, vegetable oil and abundant high-quality protein, element
There is the laudatory title of " Vegetable meat ".American ginseng has QI invigorating fall fire, promotes the production of body fluid to quench thirst, sobering up, reducing fever, effect of spleen benefiting and stimulating the appetite strengthen immunity,
In order to meet the demand of the ever-increasing taste of consumer and nutrition, a kind of moulding uniqueness, the novel conditioning production of local flavor are now developed
Product.This product is different from the eating method of conventional chicken soup, is to be combined chicken soup with jellied bean curd, and it is fried that powder is wrapped up in progress, in food
Crisp shell is combined with the sandwich chicken soup of in season sliding succulence, allows people's appetite to increase, and with higher nutritive value.
The content of the invention
The invention provides a kind of preparation method of fried sandwich Tofu pudding chicken soup, through Feedstock treating, pickle brisket piece, endure
Tofu pudding chicken soup processed, be molded, wrap up in powder, prefrying, it is quick-frozen, packaging after obtained from chicken meat product；The product instant, without solution
Freeze, directly fried ripe i.e. edible.
Realize the technical scheme is that：A kind of preparation method of fried sandwich Tofu pudding chicken soup, comprises the following steps：
（1）Feedstock treating：American ginseng is cleaned, and shallot peeling segment, ginger peeling section, dried thin mushroom is sent out with bubble, the big chest plane of chicken
Into the big rabat of chicken that thickness is 0.3-0.5 millimeters；
（2）Pickle the big rabat of chicken
Cure is prepared according to following parts by weight：Salt 0.7-1.2, monosodium glutamate 0.2-0.7, white pepper powder 0.1-0.5, light soy sauce 1-3, ice
Water 10-30, cure is well mixed pickling liquid is made；The big rabat of chicken is put into pickling liquid afterwards and pickles 2-4h；
（3）The raw material of Tofu pudding chicken soup is prepared by following parts by weight：Water 110-120, chicken frame 40-60, shallot 3-8, American ginseng 3-
5th, ginger splices 2-6, mushroom 1-6, salt 0.3-1.1, monosodium glutamate 0.1-0.5, starch 1-6, jellied bean curd 50-80；
（4）By step（3）In chicken frame, step（1）Middle shallot, ginger splices, American ginseng and mushroom are put into pot, add step（3）
In water big fire it is boiled, it is boiled after change small fire and boil 2-3h；After boiling, by chicken soup and strainer filtering is used, then into chicken soup
Salt and monosodium glutamate are added, obtains boiling chicken soup；
（5）By step（3）In starch be added in jellied bean curd and stir, afterwards by the jellied bean curd stirred evenly and step（4）In
Boil chicken soup to pour into pot, heat 10-15 minutes, be brewed into Tofu pudding chicken soup；
（6）By step（5）In obtained Tofu pudding chicken soup pour into rectangular mould, be put into quick-frozen 2-3 hours in instant freezer, freeze
Into chicken soup block；
（7）Take a piece of step（2）The big rabat tiling of chicken pickled, step（6）Chicken soup block be placed in the middle of the big rabat of chicken, use
The big rabat of chicken rolls up chicken soup block, obtains being molded chicken soup block；
（8）Prepare slurries：Starch is added to the water, slurries are uniformly mixing to obtain；
（9）Hanging：By step（7）Shaping chicken soup block is put into step（8）Slurries in be stained with slurry；
（10）Wrap up in powder：Extracting yellow breadcrumbs, by step（9）Hanging chicken soup block is placed in breadcrumbs, and breadcrumbs is uniformly rolled in
Hanging chicken soup block surface；
（11）By step（10）The chicken soup block of powder is wrapped up in fried 30 seconds in 180 DEG C of oil cauldron, fried sandwich Tofu pudding chicken soup is obtained；
Fried sandwich Tofu pudding chicken soup is carried out to quick-frozen, jelly 2-3 hours in -35 DEG C of instant freezers afterwards；By the fried sandwich beans after jelly
Flower chicken soup is packed.
The step（2）The mass ratio of the middle big rabat of chicken and pickling liquid is（10-12）：（1-3）.
The long 8cm of rectangular mould, width 2cm, high 1cm.
The step（8）The mass ratio of middle starch and water is 1：（1-1.5）.
The beneficial effects of the invention are as follows：The production that product form and processing technology according to fried Tofu pudding chicken soup are processed
Product, the nutrition of chicken soup, local flavor are combined with bean curd, be combined into a kind of unique moulding, local flavor novelty and product is nutritious
Product.The product is nutritious, instant, can be directly fried rear edible.The present invention is using Fresh Grade Breast as skin, and chicken soup is filling
The fried sandwich Tofu pudding chicken soup done, crispy in taste, soup is dense, fresh and tender chewy, is filled with tasty and refreshing oiliness, delicate flavour, pigeon breast
Skin, which does not ftracture, does not inhale juice, there is chewy texture, good mouthfeel.
Embodiment
Embodiment 1
A kind of preparation method of fried sandwich Tofu pudding chicken soup, comprises the following steps：
（1）Feedstock treating：American ginseng is cleaned, and shallot peeling segment, ginger peeling section, dried thin mushroom is sent out with bubble, the big chest plane of chicken
Into the big rabat of chicken that thickness is 0.3-0.5 millimeters；
（2）Pickle the big rabat of chicken
Cure is prepared according to following parts by weight：Salt 0.7, monosodium glutamate 0.2, white pepper powder 0.1, light soy sauce 1, frozen water 10, cure is mixed
Uniformly pickling liquid is made in conjunction；The big rabat of chicken is put into pickling liquid afterwards and pickles 2h, the mass ratio of the big rabat of chicken and pickling liquid
It is 10：3；
（3）The raw material of Tofu pudding chicken soup is prepared by following parts by weight：Water 110, chicken frame 40, shallot 3, American ginseng 3, ginger splices 2, mushroom
1st, salt 0.3, monosodium glutamate 0.1, starch 1, jellied bean curd 50；
（4）By step（3）In chicken frame, step（1）Middle shallot, ginger splices, American ginseng and mushroom are put into pot, add step（3）
In water big fire it is boiled, it is boiled after change small fire and boil 2h；After boiling, by chicken soup and use strainer filtering, then into chicken soup plus
Enter salt and monosodium glutamate, obtain boiling chicken soup；
（5）By step（3）In starch be added in jellied bean curd and stir, afterwards by the jellied bean curd stirred evenly and step（4）In
Boil chicken soup to pour into pot, heat 10 minutes, be brewed into Tofu pudding chicken soup；
（6）By step（5）In obtained Tofu pudding chicken soup pour into long 8cm, width 2cm, high 1cm rectangular mould, be put into speed
Quick-frozen 2 hours in jelly machine, chicken soup block is frozen into；
（7）Take a piece of step（2）The big rabat tiling of chicken pickled, step（6）Chicken soup block be placed in the middle of the big rabat of chicken, use
The big rabat of chicken rolls up chicken soup block, obtains being molded chicken soup block；
（8）Prepare slurries：Starch is added to the water, the mass ratio of starch and water is 1：1, it is uniformly mixing to obtain slurries；
（9）Hanging：By step（7）Shaping chicken soup block is put into step（8）Slurries in be stained with slurry；
（10）Wrap up in powder：Extracting yellow breadcrumbs, by step（9）Hanging chicken soup block is placed in breadcrumbs, and breadcrumbs is uniformly rolled in
Hanging chicken soup block surface；
（11）By step（10）The chicken soup block of powder is wrapped up in fried 30 seconds in 180 DEG C of oil cauldron, fried sandwich Tofu pudding chicken soup is obtained；
Fried sandwich Tofu pudding chicken soup is carried out to quick-frozen, jelly 2 hours in -35 DEG C of instant freezers afterwards；By the fried sandwich Tofu pudding after jelly
Chicken soup is packed.
Embodiment 2
A kind of preparation method of fried sandwich Tofu pudding chicken soup, comprises the following steps：
（1）Feedstock treating：American ginseng is cleaned, and shallot peeling segment, ginger peeling section, dried thin mushroom is sent out with bubble, the big chest plane of chicken
Into the big rabat of chicken that thickness is 0.3-0.5 millimeters；
（2）Pickle the big rabat of chicken
Cure is prepared according to following parts by weight：Salt 1.0, monosodium glutamate 0.5, white pepper powder 0.3, light soy sauce 2, frozen water 20, cure is mixed
Uniformly pickling liquid is made in conjunction；The big rabat of chicken is put into pickling liquid afterwards and pickles 3h, the mass ratio of the big rabat of chicken and pickling liquid
It is 11：2；
（3）The raw material of Tofu pudding chicken soup is prepared by following parts by weight：Water 115, chicken frame 50, shallot 5, American ginseng 4, ginger splices 4, mushroom
3rd, salt 0.8, monosodium glutamate 0.3, starch 3, jellied bean curd 65；
（4）By step（3）In chicken frame, step（1）Middle shallot, ginger splices, American ginseng and mushroom are put into pot, add step（3）
In water big fire it is boiled, it is boiled after change small fire and boil 2.5h；After boiling, by chicken soup and strainer filtering is used, then into chicken soup
Salt and monosodium glutamate are added, obtains boiling chicken soup；
（5）By step（3）In starch be added in jellied bean curd and stir, afterwards by the jellied bean curd stirred evenly and step（4）In
Boil chicken soup to pour into pot, heat 13 minutes, be brewed into Tofu pudding chicken soup；
（6）By step（5）In obtained Tofu pudding chicken soup pour into long 8cm, width 2cm, high 1cm rectangular mould, be put into speed
It is quick-frozen 2-3 hours in jelly machine, it is frozen into chicken soup block；
（7）Take a piece of step（2）The big rabat tiling of chicken pickled, step（6）Chicken soup block be placed in the middle of the big rabat of chicken, use
The big rabat of chicken rolls up chicken soup block, obtains being molded chicken soup block；
（8）Prepare slurries：Starch is added to the water, the mass ratio of starch and water is 1：1.2, it is uniformly mixing to obtain slurries；
（9）Hanging：By step（7）Shaping chicken soup block is put into step（8）Slurries in be stained with slurry；
（10）Wrap up in powder：Extracting yellow breadcrumbs, by step（9）Hanging chicken soup block is placed in breadcrumbs, and breadcrumbs is uniformly rolled in
Hanging chicken soup block surface；
（11）By step（10）The chicken soup block of powder is wrapped up in fried 30 seconds in 180 DEG C of oil cauldron, fried sandwich Tofu pudding chicken soup is obtained；
Fried sandwich Tofu pudding chicken soup is carried out to quick-frozen, jelly 2.5 hours in -35 DEG C of instant freezers afterwards；By the fried sandwich beans after jelly
Flower chicken soup is packed.
Embodiment 3
A kind of preparation method of fried sandwich Tofu pudding chicken soup, comprises the following steps：
（1）Feedstock treating：American ginseng is cleaned, and shallot peeling segment, ginger peeling section, dried thin mushroom is sent out with bubble, the big chest plane of chicken
Into the big rabat of chicken that thickness is 0.3-0.5 millimeters；
（2）Pickle the big rabat of chicken
Cure is prepared according to following parts by weight：Salt 1.2, monosodium glutamate 0.7, white pepper powder 0.5, light soy sauce 3, frozen water 30, cure is mixed
Uniformly pickling liquid is made in conjunction；The big rabat of chicken is put into pickling liquid afterwards and pickles 2-4h, the quality of the big rabat of chicken and pickling liquid
Than being 12：3；
（3）The raw material of Tofu pudding chicken soup is prepared by following parts by weight：Water 120, chicken frame 60, shallot 8, American ginseng 5, ginger splices 6, mushroom 6,
Salt 1.1, monosodium glutamate 0.5, starch 6, jellied bean curd 80；
（4）By step（3）In chicken frame, step（1）Middle shallot, ginger splices, American ginseng and mushroom are put into pot, add step（3）
In water big fire it is boiled, it is boiled after change small fire and boil 3h；After boiling, by chicken soup and use strainer filtering, then into chicken soup plus
Enter salt and monosodium glutamate, obtain boiling chicken soup；
（5）By step（3）In starch be added in jellied bean curd and stir, afterwards by the jellied bean curd stirred evenly and step（4）In
Boil chicken soup to pour into pot, heat 15 minutes, be brewed into Tofu pudding chicken soup；
（6）By step（5）In obtained Tofu pudding chicken soup pour into long 8cm, width 2cm, high 1cm rectangular mould, be put into speed
Quick-frozen 3 hours in jelly machine, chicken soup block is frozen into；
（7）Take a piece of step（2）The big rabat tiling of chicken pickled, step（6）Chicken soup block be placed in the middle of the big rabat of chicken, use
The big rabat of chicken rolls up chicken soup block, obtains being molded chicken soup block；
（8）Prepare slurries：Starch is added to the water, the mass ratio of starch and water is 1：1.5, it is uniformly mixing to obtain slurries；
（9）Hanging：By step（7）Shaping chicken soup block is put into step（8）Slurries in be stained with slurry；
（10）Wrap up in powder：Extracting yellow breadcrumbs, by step（9）Hanging chicken soup block is placed in breadcrumbs, and breadcrumbs is uniformly rolled in
Hanging chicken soup block surface；
（11）By step（10）The chicken soup block of powder is wrapped up in fried 30 seconds in 180 DEG C of oil cauldron, fried sandwich Tofu pudding chicken soup is obtained；
Fried sandwich Tofu pudding chicken soup is carried out to quick-frozen, jelly 3 hours in -35 DEG C of instant freezers afterwards；By the fried sandwich Tofu pudding after jelly
Chicken soup is packed.
Claims (4)
1. a kind of preparation method of fried sandwich Tofu pudding chicken soup, it is characterised in that comprise the following steps：
（1）Feedstock treating：American ginseng is cleaned, and shallot peeling segment, ginger peeling section, dried thin mushroom is sent out with bubble, the big chest plane of chicken
Into the big rabat of chicken that thickness is 0.3-0.5 millimeters；
（2）Pickle the big rabat of chicken
Cure is prepared according to following parts by weight：Salt 0.7-1.2, monosodium glutamate 0.2-0.7, white pepper powder 0.1-0.5, light soy sauce 1-3, ice
Water 10-30, cure is well mixed pickling liquid is made；The big rabat of chicken is put into pickling liquid afterwards and pickles 2-4h；
（3）The raw material of Tofu pudding chicken soup is prepared by following parts by weight：Water 110-120, chicken frame 40-60, shallot 3-8, American ginseng 3-
5th, ginger splices 2-6, mushroom 1-6, salt 0.3-1.1, monosodium glutamate 0.1-0.5, starch 1-6, jellied bean curd 50-80；
（4）By step（3）In chicken frame, step（1）Middle shallot, ginger splices, American ginseng and mushroom are put into pot, add step（3）
In water big fire it is boiled, it is boiled after change small fire and boil 2-3h；After boiling, then chicken soup strainer filtering adds into chicken soup
Enter salt and monosodium glutamate, obtain boiling chicken soup；
（5）By step（3）In starch be added in jellied bean curd and stir, afterwards by the jellied bean curd stirred evenly and step（4）In
Boil chicken soup to pour into pot, heat 10-15 minutes, be brewed into Tofu pudding chicken soup；
（6）By step（5）In obtained Tofu pudding chicken soup pour into rectangular mould, be put into quick-frozen 2-3 hours in instant freezer, freeze
Into chicken soup block；
（7）Take a piece of step（2）The big rabat tiling of chicken pickled, step（6）Chicken soup block be placed in the middle of the big rabat of chicken, use
The big rabat of chicken rolls up chicken soup block, obtains being molded chicken soup block；
（8）Prepare slurries：Starch is added to the water, slurries are uniformly mixing to obtain；
（9）Hanging：By step（7）Shaping chicken soup block is put into step（8）Slurries in be stained with slurry；
（10）Wrap up in powder：Extracting yellow breadcrumbs, by step（9）Hanging chicken soup block is placed in breadcrumbs, and breadcrumbs is uniformly rolled in
Hanging chicken soup block surface；
（11）By step（10）The chicken soup block of powder is wrapped up in fried 30 seconds in 180 DEG C of oil cauldron, fried sandwich Tofu pudding chicken soup is obtained；
Fried sandwich Tofu pudding chicken soup is carried out to quick-frozen, jelly 2-3 hours in -35 DEG C of instant freezers afterwards；By the fried sandwich beans after jelly
Flower chicken soup is packed.
2. the preparation method of fried sandwich Tofu pudding chicken soup according to claim 1, it is characterised in that：The step（2）
The mass ratio of the middle big rabat of chicken and pickling liquid is（10-12）：（1-3）.
3. the preparation method of fried sandwich Tofu pudding chicken soup according to claim 1, it is characterised in that：The cuboid mould
Have long 8cm, width 2cm, high 1cm.
4. the preparation method of fried sandwich Tofu pudding chicken soup according to claim 1, it is characterised in that：The step（8）
The mass ratio of middle starch and water is 1：（1-1.5）.
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| CN201710219462.6A CN106937725A (en) | 2017-04-06 | 2017-04-06 | A kind of preparation method of fried sandwich Tofu pudding chicken soup |
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| CN201710219462.6A CN106937725A (en) | 2017-04-06 | 2017-04-06 | A kind of preparation method of fried sandwich Tofu pudding chicken soup |
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| CN1356065A (en) * | 2001-12-12 | 2002-07-03 | 戴玉红 | Technology for cooking delicous chicken roll |
| CN1895094A (en) * | 2005-07-11 | 2007-01-17 | 石兴宝 | Rosted chicken with condiment bag |
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| CN101756307A (en) * | 2010-01-13 | 2010-06-30 | 河北美客多食品集团有限公司 | Chicken soup and preparation method thereof |
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| CN103263048A (en) * | 2013-05-06 | 2013-08-28 | 华南理工大学 | Instant American ginseng chicken soup can and production method thereof |
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2017
- 2017-04-06 CN CN201710219462.6A patent/CN106937725A/en not_active Withdrawn
Patent Citations (8)
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|---|---|---|---|---|
| CN1356065A (en) * | 2001-12-12 | 2002-07-03 | 戴玉红 | Technology for cooking delicous chicken roll |
| CN1895094A (en) * | 2005-07-11 | 2007-01-17 | 石兴宝 | Rosted chicken with condiment bag |
| CN101032311A (en) * | 2006-03-07 | 2007-09-12 | 杨传志 | High-calcium fish bean curd |
| CN101756307A (en) * | 2010-01-13 | 2010-06-30 | 河北美客多食品集团有限公司 | Chicken soup and preparation method thereof |
| CN102423079A (en) * | 2011-11-25 | 2012-04-25 | 福州百洋海味食品有限公司 | Meat ball and processing technology thereof |
| CN102919911A (en) * | 2012-11-16 | 2013-02-13 | 赵丽 | Healthcare nourishing soup capable of tonifying Qi, invigorating circulation of blood and nourishing skin |
| CN103263048A (en) * | 2013-05-06 | 2013-08-28 | 华南理工大学 | Instant American ginseng chicken soup can and production method thereof |
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Application publication date: 20170711 |
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