CN108041484A - A kind of rattan green pepper butterfly leg and preparation method thereof - Google Patents
A kind of rattan green pepper butterfly leg and preparation method thereof Download PDFInfo
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- CN108041484A CN108041484A CN201711401746.3A CN201711401746A CN108041484A CN 108041484 A CN108041484 A CN 108041484A CN 201711401746 A CN201711401746 A CN 201711401746A CN 108041484 A CN108041484 A CN 108041484A
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
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Abstract
The invention discloses a kind of rattan green pepper butterfly legs and preparation method thereof, and rattan green pepper butterfly leg is made of following raw material：Chicken drumsticks is cut up to cheese slices, horse Soviet Union lira cheese particles, diced pineapple, slurry and cure.The beneficial effects of the invention are as follows：The present invention passes through the cure and preparation process of scientific matching, obtain rattan green pepper butterfly leg, fine and tender taste, spicy hot is tasty and refreshing, numb taste reserve strength of tasting is sufficient, it is increased to cut up to cheese slices, horse Soviet Union lira cheese particles, diced pineapple, it is Fresh ＆ Tender in Texture, it cuts up to cheese slices and Ma Su lira of cheese heats and changes, melt in mouth, unique mouthfeel and fruity flavor are formd, reduces greasy feeling, increases mellow strong fruity taste.
Description
Technical field
The present invention relates to food processing manufacture technology field, more particularly to a kind of rattan green pepper butterfly leg and preparation method thereof.
Background technology
Rattan green pepper butterfly leg is the proportioning for selecting first-class Fresh Grade Breast Jing Guo science, nurses one's health molding food, by wrapping up in powder frying
After eat.
The rattan green pepper butterfly leg monotonous taste sold currently on the market, and quality is irregular, the difference that same shop is sold batch
Secondary chicken row taste is different from, it is impossible to be used in industrialized production.
How solve the above problems the problem faced for the present invention.
The content of the invention
To solve the above-mentioned problems, the present invention provides a kind of rattan green pepper butterfly legs, it is ensured that the taste of product and quality it is steady
It is fixed, reduce production cost.
In order to realize foregoing invention purpose, the present invention provides a kind of rattan green pepper butterfly leg, wherein, the rattan green pepper butterfly leg by
Following raw material is made：Chicken drumsticks is cut up to cheese slices, horse Soviet Union lira cheese particles, diced pineapple, slurry and cure；
It is described to cut up to cheese slices compared with the chicken drumsticks raw material of 100 mass fractions：2-6 parts；
Compared with the chicken drumsticks raw material of 100 mass fractions, horse Soviet Union lira cheese particles：0.5-2 parts；
Compared with the chicken drumsticks raw material of 100 mass fractions, the diced pineapple：1-3 parts；
Compared with the chicken drumsticks raw material of 100 mass fractions, the slurry includes the raw material of following mass fraction：Salt 0.2-1
Part, 40-50 parts of ice water, 0.5-1.8 parts of white granulated sugar, 0.2-0.5 parts of chickens' extract, 0.2-1 parts of chilli powder, 0.1-0.3 parts of garlic powder, bubble
Buy 0.1-0.3 parts of powder, 5-10 parts of potato starch, 35-45 parts of wheat flour；
The cure includes the raw material of following mass fraction：It is 10-25 parts of ice water, 0.5-1.2 parts of salt, 1-5 parts of white granulated sugar, compound
0.1-1 parts of phosphate, 0.2-1 parts of chickens' extract, 0.01-0.04 parts of ethylmaltol, 1-5 parts of salad oil, 0.2-0.8 parts of monosodium glutamate, sauce
1-3 parts oily, 0.1-1 parts of ginger powder, 0.1-1 parts of onion powder, 0.1-1 parts of black pepper, 1-3 parts of potato starch, cornstarch 1-6
Part, 1-5 parts of vegetable oil, 0.1-0.5 parts of numb green pepper oil, 0.1-1 parts of chilli powder, 0.1-2 parts of yeast extract, 0.5-4 parts of garlic powder
And 0.2-1 parts of white pepper powder.
Wherein, compared with the chicken drumsticks raw material of 100 mass fractions,
It is described to cut up to cheese slices：2.5 part；
Horse Soviet Union lira cheese particles：1.5 part；
The diced pineapple：2 parts；
The slurry includes the raw material of following mass fraction：0.25 part of salt, 40 parts of ice water, 0.7 part of white granulated sugar, chickens' extract 0.35
Part, 0.2 part of chilli powder, 0.3 part of garlic powder, 0.2 part of baking powder, 7 parts of potato starch, 40 parts of wheat flour；
The cure includes the raw material of following mass fraction：14 parts of ice water, 0.6 part of salt, 3 parts of white granulated sugar, composite phosphate 0.4
Part, 0.3 part of chickens' extract, 0.01 part of ethylmaltol, 2 parts of salad oil, 0.8 part of monosodium glutamate, 1.5 parts of soy sauce, 0.3 part of ginger powder, onion
0.2 part of powder, 0.1 part of black pepper, 2 parts of potato starch, 2 parts of cornstarch, 1.5 parts of vegetable oil, numb green pepper oily 0.3 part, chilli powder 1
Part, 2 parts of yeast extract, 1 part of garlic powder and 0.5 part of white pepper powder.
Preferably, compared with the chicken drumsticks raw material of 100 mass fractions,
It is described to cut up to cheese slices：4 parts；
Horse Soviet Union lira cheese particles：2 parts；
The diced pineapple：2 parts；
The slurry includes the raw material of following mass fraction：0.5 part of salt, 40 parts of ice water, 1.5 parts of white granulated sugar, 0.4 part of chickens' extract,
0.6 part of chilli powder, 0.25 part of garlic powder, 0.2 part of baking powder, 10 parts of potato starch, 45 parts of wheat flour；
The cure includes the raw material of following mass fraction：18 parts of ice water, 1 part of salt, 2.8 parts of white granulated sugar, composite phosphate 0.6
Part, 0.4 part of chickens' extract, 0.01 part of ethylmaltol, 2.5 parts of salad oil, 0.6 part of monosodium glutamate, 2 parts of soy sauce, 0.5 part of ginger powder, onion
0.4 part of powder, 0.4 part of black pepper, 3 parts of potato starch, 2.5 parts of cornstarch, 2 parts of vegetable oil, numb green pepper oily 0.25 part, chilli powder
0.8 part of 0.7 part, 1.2 parts of yeast extract, 0.5 part of garlic powder and white pepper powder.
Further preferably, compared with the chicken drumsticks raw material of 100 mass fractions,
It is described to cut up to cheese slices：5 parts；
Horse Soviet Union lira cheese particles：1 part；
The diced pineapple：2.5 part；
The slurry includes the raw material of following mass fraction：It is 1 part of salt, 50 parts of ice water, 1.8 parts of white granulated sugar, 0.45 part of chickens' extract, peppery
1 part of green pepper powder, 0.3 part of garlic powder, 0.25 part of baking powder, 10 parts of potato starch, 38 parts of wheat flour；
The cure includes the raw material of following mass fraction：20 parts of ice water, 0.8 part of salt, 3 parts of white granulated sugar, composite phosphate 0.4
Part, 0.2 part of chickens' extract, 0.01 part of ethylmaltol, 1.5 parts of salad oil, 0.8 part of monosodium glutamate, 1.5 parts of soy sauce, 0.1 part of ginger powder, ocean
0.6 part of green onion powder, 0.3 part of black pepper, 2 parts of potato starch, 2 parts of cornstarch, 4 parts of vegetable oil, numb green pepper oily 0.35 part, chilli powder
0.3 part of 1 part, 2 parts of yeast extract, 2 parts of garlic powder and white pepper powder.
In order to preferably realize foregoing invention purpose, the present invention also provides a kind of preparation method of rattan green pepper butterfly leg, institutes
Preparation method is stated to comprise the following steps：
The first step, Raw material processing：If chicken drumsticks raw material fresh goods need it is pre-cooled, preserve to 0-4 DEG C, when 10-20 is small after use；
Temperature control uses at 0-10 DEG C after if chicken drumsticks raw material frozen product thaws；
Second step, raw material finishing：By the processed chicken drumsticks dedicated tool of the first step along two lateral incision of thigh bone, two knife, cut
Two osculums, chicken drumsticks are launched into butterfly-like, and the chicken drumsticks trimmed is neatly placed in Tool pot；
3rd step, knead-salting：The raw material of all cures is weighed according to the mass fraction, after mixing, is modified with passing through
Chicken drumsticks afterwards is added according to the proportioning of the cure and chicken drumsticks in vacuum tumbling tank together, is evacuated to 0.8-1
Atmospheric pressure, tumbling time 20-40min, salting period 18-24h until butterfly leg is completely tasty, obtain marinated chicken drumsticks；
4th step, filling are cut up to cheese slices, horse Soviet Union lira cheese particles, diced pineapple：Ma Suli is weighed according to the mass fraction
Cheese particles is drawn to be uniformly mixed with diced pineapple, obtain fruity material, gained fruit is wrapped up using cutting up to cheese slices for the mass fraction
Taste substance obtains fruity material bag, cuts the fruity material bag with cutter and divides equally two parts, and the fruity material bag after dividing equally is filled in respectively
In two osculums for entering incision, obtain equipped with fruity material chicken drumsticks；
5th step wraps up in slurry frying：The raw material of all slurries is weighed according to the mass fraction, is uniformly mixed and obtains slurry；By
The fruity material chicken drumsticks that four steps obtain is stained with a slurry in the slurry, then is compacted, and is put into guipure, enters 180 with guipure
2min, the rattan green pepper butterfly leg shaped are fried in DEG C edible oil；Wherein edible oil is preferably salad oil or shortening, when fried
Temperature will be adjusted in place, and the time is unsuitable long, prevents chicken row surface from frying paste, influences mouthfeel and beauty；
6th step, balance：By the neat pendulum of the rattan green pepper butterfly leg of sizing in sterilized Dropbox；
It is 7th step, quick-frozen：Rattan green pepper butterfly leg of the 6th step pendulum in Dropbox is quick-frozen with Flat fast-freezer immediately, make product temperature
Less than -18 DEG C；
8th step, packaging：Quick-frozen good rattan green pepper butterfly leg is put into packaging bag and carries out sealing packaging.
Wherein, the rotating speed of the 3rd step vacuum tumbling tank is 5-10r/min, tumbling time 10-20min.
Wherein, the rattan green pepper butterfly leg after the 8th step packaging needed metal detector；It prevents into foreign matters such as metals.
The beneficial effects of the invention are as follows：The present invention passes through the cure and preparation process of scientific matching, obtains rattan green pepper butterfly leg,
Fine and tender taste, spicy hot is tasty and refreshing, numb taste reserve strength foot of tasting, increased to cut up to cheese slices, horse Soviet Union lira cheese particles, diced pineapple,
It is Fresh ＆ Tender in Texture, it cuts up to cheese slices and Ma Su lira of cheese heats and changes, melt in mouth, form unique mouthfeel and fruity wind
Taste reduces greasy feeling, mellow strong fruity taste.
Specific embodiment
In order to clarify the technical characteristics of the invention, below by specific embodiment, this programme is illustrated.
1 rattan green pepper butterfly leg one of embodiment
An embodiment of the present invention provides a kind of rattan green pepper butterfly leg, wherein, rattan green pepper butterfly leg is made of following raw material：Chicken drumsticks,
It cuts up to cheese slices, horse Soviet Union lira cheese particles, diced pineapple, slurry and cure；
Wherein, compared with the chicken drumsticks raw material of 100 mass fractions,
It cuts up to cheese slices：2.5 part；
Horse Soviet Union lira cheese particles：1.5 part；
Diced pineapple：2 parts；
Slurry includes the raw material of following mass fraction：It is 0.25 part of salt, 40 parts of ice water, 0.7 part of white granulated sugar, 0.35 part of chickens' extract, peppery
0.2 part of green pepper powder, 0.3 part of garlic powder, 0.2 part of baking powder, 7 parts of potato starch, 40 parts of wheat flour；
Cure includes the raw material of following mass fraction：14 parts of ice water, 0.6 part of salt, 3 parts of white granulated sugar, 0.4 part of composite phosphate,
0.3 part of chickens' extract, 0.01 part of ethylmaltol, 2 parts of salad oil, 0.8 part of monosodium glutamate, 1.5 parts of soy sauce, 0.3 part of ginger powder, onion powder
0.2 part, 0.1 part of black pepper, 2 parts of potato starch, 2 parts of cornstarch, 1.5 parts of vegetable oil, numb green pepper oily 0.3 part, chilli powder 1
Part, 2 parts of yeast extract, 1 part of garlic powder and 0.5 part of white pepper powder.
2 rattan green pepper butterfly leg two of embodiment
An embodiment of the present invention provides a kind of rattan green pepper butterfly leg, wherein, rattan green pepper butterfly leg is made of following raw material：Chicken drumsticks,
It cuts up to cheese slices, horse Soviet Union lira cheese particles, diced pineapple, slurry and cure；
Wherein, compared with the chicken drumsticks raw material of 100 mass fractions,
It cuts up to cheese slices：3.5 part；
Horse Soviet Union lira cheese particles：1.25 part；
Diced pineapple：2 parts；
Slurry includes the raw material of following mass fraction：It is 0.55 part of salt, 45 parts of ice water, 1.2 parts of white granulated sugar, 0.45 part of chickens' extract, peppery
0.6 part of green pepper powder, 0.25 part of garlic powder, 0.2 part of baking powder, 8 parts of potato starch, 40 parts of wheat flour；
Cure includes the raw material of following mass fraction：22 parts of ice water, 0.8 part of salt, 3.5 parts of white granulated sugar, composite phosphate 0.4
Part, 0.8 part of chickens' extract, 0.02 part of ethylmaltol, 3.5 parts of salad oil, 0.55 part of monosodium glutamate, 2 parts of soy sauce, 0.7 part of ginger powder, onion
0.8 part of powder, 0.7 part of black pepper, 2 parts of potato starch, 5.5 parts of cornstarch, 4 parts of vegetable oil, numb green pepper oily 0.35 part, chilli powder
0.8 part of 0.7 part, 0.15 part of yeast extract, 3 parts of garlic powder and white pepper powder.
3 rattan green pepper butterfly leg three of embodiment
An embodiment of the present invention provides a kind of rattan green pepper butterfly leg, wherein, rattan green pepper butterfly leg is made of following raw material：Chicken drumsticks,
It cuts up to cheese slices, horse Soviet Union lira cheese particles, diced pineapple, slurry and cure；
Wherein, compared with the chicken drumsticks raw material of 100 mass fractions,
It cuts up to cheese slices：5 parts；
Horse Soviet Union lira cheese particles：1 part；
Diced pineapple：2.5 part；
Slurry includes the raw material of following mass fraction：1 part of salt, 50 parts of ice water, 1.8 parts of white granulated sugar, 0.45 part of chickens' extract, chilli powder
1 part, 0.3 part of garlic powder, 0.25 part of baking powder, 10 parts of potato starch, 38 parts of wheat flour；
Cure includes the raw material of following mass fraction：20 parts of ice water, 0.8 part of salt, 3 parts of white granulated sugar, 0.4 part of composite phosphate,
0.2 part of chickens' extract, 0.01 part of ethylmaltol, 1.5 parts of salad oil, 0.8 part of monosodium glutamate, 1.5 parts of soy sauce, 0.1 part of ginger powder, onion powder
0.6 part, 0.3 part of black pepper, 2 parts of potato starch, 2 parts of cornstarch, 4 parts of vegetable oil, numb green pepper oil 0.35 part, 1 part of chilli powder,
0.3 part of 2 parts of yeast extract, 2 parts of garlic powder and white pepper powder.
The preparation method of 4 rattan green pepper butterfly leg of embodiment
The first step, Raw material processing：If chicken drumsticks raw material fresh goods need it is pre-cooled, preserve to 0-4 DEG C, when 10-20 is small after use；
Temperature control uses at 0-10 DEG C after if chicken drumsticks raw material frozen product thaws；
Second step, raw material finishing：By the processed chicken drumsticks dedicated tool of the first step along two lateral incision of thigh bone, two knife, cut
Two osculums, chicken drumsticks are launched into butterfly-like, and the chicken drumsticks trimmed is neatly placed in Tool pot；
3rd step, knead-salting：The raw material of all cures is weighed according to mass fraction, after mixing, and after finishing
Chicken drumsticks is added according to the proportioning of cure and chicken drumsticks in vacuum tumbling tank together, is evacuated to 0.8-1 atmospheric pressure, is rolled
Time 20-40min, salting period 18-24h are rubbed, until butterfly leg is completely tasty, obtains marinated chicken drumsticks；
4th step, filling are cut up to cheese slices, horse Soviet Union lira cheese particles, diced pineapple：Horse Soviet Union lira milk is weighed according to mass fraction
Junket particle is uniformly mixed with diced pineapple, obtains fruity material, is wrapped up gained fruity material using cutting up to cheese slices for mass fraction, is obtained
Fruity material bag with cutter is cut and divides equally two parts, and the fruity material bag after dividing equally is filled in two of incision respectively by fruity material bag
In osculum, obtain equipped with fruity material chicken drumsticks；
5th step wraps up in slurry frying：The raw material of all slurries is weighed according to mass fraction, is uniformly mixed and obtains slurry；By the 4th step
Obtained fruity material chicken drumsticks is stained with a slurry in the slurry, then is compacted, and is put into guipure, enters 180 DEG C of edible oils with guipure
In fry 2min, the rattan green pepper butterfly leg shaped；Wherein edible oil is preferably salad oil or shortening, and temperature will be adjusted when fried
It is whole in place, the time is unsuitable long, prevents chicken row surface from frying paste, influences mouthfeel and beauty；
6th step, balance：By the neat pendulum of the rattan green pepper butterfly leg of sizing in sterilized Dropbox；
It is 7th step, quick-frozen：Rattan green pepper butterfly leg of the 6th step pendulum in Dropbox is quick-frozen with Flat fast-freezer immediately, make product temperature
Less than -18 DEG C；
8th step, packaging：Quick-frozen good rattan green pepper butterfly leg is put into packaging bag and carries out sealing packaging.
Wherein, the rotating speed of the 3rd step vacuum tumbling tank is 5-10r/min, tumbling time 10-20min.
Wherein, the rattan green pepper butterfly leg after the 8th step packaging needed metal detector；It prevents into foreign matters such as metals.
Experiment
Subjects：Select the rattan green pepper butterfly leg of the embodiment 1-3 obtained according to the preparation method of embodiment 4, each scheme
100g。
Test method：Using 175 DEG C of frying 4min of Fryer, shortening rattan green pepper butterfly leg is obtained, is then foretasted.
Project：Mouthfeel is the index that consumer judges food quality.Mouthfeel refers to fried product interior embryo when edible
Structure and meat particle quality, reacted the quality of meat, determined by the architectural characteristic of various protein in muscle.
Flavor is also a very crucial factor of meat products, directly influences the desire to purchase of consumer.Fragrance
It is an important indicator, in edible fried product, fragrance is also critically important during bite-actuated rattan green pepper butterfly leg, and strong fruity is main body
Flavor.
As a result it is as follows：
| Group | Mouthfeel | Flavor | Fragrance |
| Embodiment 1 | Crisp-fried is tasty | Flavor is suitable | Fragrance is tasty |
| Embodiment 2 | Crisp-fried is tasty | Flavor is suitable | Fragrance is tasty |
| Embodiment 3 | Crisp-fried is tasty | Flavor is suitable | Fragrance is tasty |
By testing above：The present invention passes through the cure and process of scientific matching, obtains rattan green pepper butterfly leg, product mouth
More preferably, flavor is unique and does not get angry, and improves a poor appetite for taste.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, all in the spirit and principles in the present invention
Within, any modifications, equivalent replacements and improvements are made should all be included in the protection scope of the present invention.
Claims (8)
1. a kind of rattan green pepper butterfly leg, which is characterized in that the rattan green pepper butterfly leg is made of following raw material：Chicken drumsticks is cut up to milk
Junket piece, horse Soviet Union lira cheese particles, diced pineapple, slurry and cure；
It is described to cut up to cheese slices compared with the chicken drumsticks raw material of 100 mass fractions：2-6 parts；
Compared with the chicken drumsticks raw material of 100 mass fractions, horse Soviet Union lira cheese particles：0.5-2 parts；
Compared with the chicken drumsticks raw material of 100 mass fractions, the diced pineapple：1-3 parts；
Compared with the chicken drumsticks raw material of 100 mass fractions, the slurry includes the raw material of following mass fraction：Salt 0.2-1
Part, 40-50 parts of ice water, 0.5-1.8 parts of white granulated sugar, 0.2-0.5 parts of chickens' extract, 0.2-1 parts of chilli powder, 0.1-0.3 parts of garlic powder, bubble
Buy 0.1-0.3 parts of powder, 5-10 parts of potato starch, 35-45 parts of wheat flour；
Compared with the chicken drumsticks raw material of 100 mass fractions, the cure includes the raw material of following mass fraction：Ice water 10-25
Part, 0.5-1.2 parts of salt, 1-5 parts of white granulated sugar, 0.1-1 parts of composite phosphate, 0.2-1 parts of chickens' extract, ethylmaltol 0.01-
0.04 part, 1-5 parts of salad oil, 0.2-0.8 parts of monosodium glutamate, 1-3 parts of soy sauce, 0.1-1 parts of ginger powder, 0.1-1 parts of onion powder, black pepper
0.1-1 parts of powder, 1-3 parts of potato starch, 1-6 parts of cornstarch, 1-5 parts of vegetable oil, 0.1-0.5 parts of numb green pepper oil, chilli powder 0.1-1
Part, 0.1-2 parts of yeast extract, 0.5-4 parts of garlic powder and 0.2-1 parts of white pepper powder.
2. rattan green pepper butterfly leg according to claim 1, which is characterized in that former compared with the chicken drumsticks of 100 mass fractions
Material,
It is described to cut up to cheese slices：2.5 part；
Horse Soviet Union lira cheese particles：1.5 part；
The diced pineapple：2 parts；
The slurry includes the raw material of following mass fraction：0.25 part of salt, 40 parts of ice water, 0.7 part of white granulated sugar, chickens' extract 0.35
Part, 0.2 part of chilli powder, 0.3 part of garlic powder, 0.2 part of baking powder, 7 parts of potato starch, 40 parts of wheat flour；
The cure includes the raw material of following mass fraction：14 parts of ice water, 0.6 part of salt, 3 parts of white granulated sugar, composite phosphate 0.4
Part, 0.3 part of chickens' extract, 0.01 part of ethylmaltol, 2 parts of salad oil, 0.8 part of monosodium glutamate, 1.5 parts of soy sauce, 0.3 part of ginger powder, onion
0.2 part of powder, 0.1 part of black pepper, 2 parts of potato starch, 2 parts of cornstarch, 1.5 parts of vegetable oil, numb green pepper oily 0.3 part, chilli powder 1
Part, 2 parts of yeast extract, 1 part of garlic powder and 0.5 part of white pepper powder.
3. rattan green pepper butterfly leg according to claim 1, which is characterized in that former compared with the chicken drumsticks of 100 mass fractions
Material, it is described to cut up to cheese slices：4 parts；
Horse Soviet Union lira cheese particles：2 parts；
The diced pineapple：2 parts；
The slurry includes the raw material of following mass fraction：0.5 part of salt, 40 parts of ice water, 1.5 parts of white granulated sugar, 0.4 part of chickens' extract,
0.6 part of chilli powder, 0.25 part of garlic powder, 0.2 part of baking powder, 10 parts of potato starch, 45 parts of wheat flour；
The cure includes the raw material of following mass fraction：18 parts of ice water, 1 part of salt, 2.8 parts of white granulated sugar, composite phosphate 0.6
Part, 0.4 part of chickens' extract, 0.01 part of ethylmaltol, 2.5 parts of salad oil, 0.6 part of monosodium glutamate, 2 parts of soy sauce, 0.5 part of ginger powder, onion
0.4 part of powder, 0.4 part of black pepper, 3 parts of potato starch, 2.5 parts of cornstarch, 2 parts of vegetable oil, numb green pepper oily 0.25 part, chilli powder
0.8 part of 0.7 part, 1.2 parts of yeast extract, 0.5 part of garlic powder and white pepper powder.
4. according to claim 1-3 any one of them rattan green pepper butterfly legs, which is characterized in that compared with the chicken of 100 mass fractions
Drumsticks raw material, it is described to cut up to cheese slices：5 parts；
Horse Soviet Union lira cheese particles：1 part；
The diced pineapple：2.5 part；
The slurry includes the raw material of following mass fraction：It is 1 part of salt, 50 parts of ice water, 1.8 parts of white granulated sugar, 0.45 part of chickens' extract, peppery
1 part of green pepper powder, 0.3 part of garlic powder, 0.25 part of baking powder, 10 parts of potato starch, 38 parts of wheat flour；
The cure includes the raw material of following mass fraction：20 parts of ice water, 0.8 part of salt, 3 parts of white granulated sugar, composite phosphate 0.4
Part, 0.2 part of chickens' extract, 0.01 part of ethylmaltol, 1.5 parts of salad oil, 0.8 part of monosodium glutamate, 1.5 parts of soy sauce, 0.1 part of ginger powder, ocean
0.6 part of green onion powder, 0.3 part of black pepper, 2 parts of potato starch, 2 parts of cornstarch, 4 parts of vegetable oil, numb green pepper oily 0.35 part, chilli powder
0.3 part of 1 part, 2 parts of yeast extract, 2 parts of garlic powder and white pepper powder.
5. according to the preparation method of claim 1-4 any one of them rattan green pepper butterfly legs, which is characterized in that the preparation method
Comprise the following steps：
The first step, Raw material processing：If chicken drumsticks raw material fresh goods need it is pre-cooled, preserve to 0-4 DEG C, when 10-20 is small after use；
Temperature control uses at 0-10 DEG C after if chicken drumsticks raw material frozen product thaws；
Second step, raw material finishing：By the processed chicken drumsticks dedicated tool of the first step along two lateral incision of thigh bone, two knife, cut
Two osculums, chicken drumsticks are launched into butterfly-like, and the chicken drumsticks trimmed is neatly placed in Tool pot；
3rd step, knead-salting：The raw material of all cures is weighed according to the mass fraction, after mixing, is modified with passing through
Chicken drumsticks afterwards is added according to the proportioning of the cure and chicken drumsticks in vacuum tumbling tank together, is evacuated to 0.8-1
Atmospheric pressure, tumbling time 20-40min, salting period 18-24h until butterfly leg is completely tasty, obtain marinated chicken drumsticks；
4th step, filling are cut up to cheese slices, horse Soviet Union lira cheese particles, diced pineapple：Ma Suli is weighed according to the mass fraction
Cheese particles is drawn to be uniformly mixed with diced pineapple, obtain fruity material, gained fruit is wrapped up using cutting up to cheese slices for the mass fraction
Taste substance obtains fruity material bag, cuts the fruity material bag with cutter and divides equally two parts, and the fruity material bag after dividing equally is filled in respectively
In two osculums for entering incision, obtain equipped with fruity material chicken drumsticks；
5th step wraps up in slurry frying：The raw material of all slurries is weighed according to the mass fraction, is uniformly mixed and obtains slurry；By
The fruity material chicken drumsticks that four steps obtain is stained with a slurry in the slurry, then is compacted, and is put into guipure, enters 180 with guipure
2min, the rattan green pepper butterfly leg shaped are fried in DEG C edible oil；
6th step, balance：By the neat pendulum of the rattan green pepper butterfly leg of sizing in sterilized Dropbox；
It is 7th step, quick-frozen：Rattan green pepper butterfly leg of the 6th step pendulum in Dropbox is quick-frozen with Flat fast-freezer immediately, make product temperature
Less than -18 DEG C；
8th step, packaging：Quick-frozen good rattan green pepper butterfly leg is put into packaging bag and carries out sealing packaging.
It is 6. a kind of such as the preparation method of claim 1-4 any one of them rattan green pepper butterfly legs, which is characterized in that the preparation side
Method comprises the following steps：
The first step, Raw material processing：If chicken drumsticks raw material fresh goods need it is pre-cooled, preserve to 0-4 DEG C, when 10-20 is small after use；
Temperature control uses at 0-10 DEG C after if chicken drumsticks raw material frozen product thaws；
Second step, raw material finishing：By the processed chicken drumsticks dedicated tool of the first step along two lateral incision of thigh bone, two knife, cut
Two osculums, chicken drumsticks are launched into butterfly-like, and the chicken drumsticks trimmed is neatly placed in Tool pot；
3rd step, knead-salting：The raw material of all cures is weighed according to the mass fraction, after mixing, is modified with passing through
Chicken drumsticks afterwards is added according to the proportioning of the cure and chicken drumsticks in vacuum tumbling tank together, is evacuated to 0.8-1
Atmospheric pressure, tumbling time 20-40min, salting period 18-24h until butterfly leg is completely tasty, obtain marinated chicken drumsticks；
4th step, filling are cut up to cheese slices, horse Soviet Union lira cheese particles, diced pineapple：Ma Suli is weighed according to the mass fraction
Cheese particles is drawn to be uniformly mixed with diced pineapple, obtain fruity material, gained fruit is wrapped up using cutting up to cheese slices for the mass fraction
Taste substance obtains fruity material bag, cuts the fruity material bag with cutter and divides equally two parts, and the fruity material bag after dividing equally is filled in respectively
In two osculums for entering incision, obtain equipped with fruity material chicken drumsticks；
5th step wraps up in slurry frying：The raw material of all slurries is weighed according to the mass fraction, is uniformly mixed and obtains slurry；By
The fruity material chicken drumsticks that four steps obtain is stained with a slurry in the slurry, then is compacted, and is put into guipure, enters 180 with guipure
2min, the rattan green pepper butterfly leg shaped are fried in DEG C edible oil；
6th step, balance：By the neat pendulum of the rattan green pepper butterfly leg of sizing in sterilized Dropbox；
It is 7th step, quick-frozen：Rattan green pepper butterfly leg of the 6th step pendulum in Dropbox is quick-frozen with Flat fast-freezer immediately, make product temperature
Less than -18 DEG C；
8th step, packaging：Quick-frozen good rattan green pepper butterfly leg is put into packaging bag and carries out sealing packaging.
7. the preparation method of rattan green pepper butterfly leg according to claim 6, which is characterized in that the 3rd step vacuum tumbling tank turns
Speed is 5-10r/min, tumbling time 10-20min.
8. the preparation method of rattan green pepper butterfly leg according to claim 6, which is characterized in that the rattan green pepper butterfly after the 8th step packaging
Butterfly leg needed metal detector.
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| CN201711401746.3A CN108041484A (en) | 2017-12-22 | 2017-12-22 | A kind of rattan green pepper butterfly leg and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109105766A (en) * | 2018-08-16 | 2019-01-01 | 山东佳士博食品有限公司 | A kind of rattan green pepper chicken cutlet and preparation method thereof that fragrance is palatable |
Citations (4)
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|---|---|---|---|---|
| JPH02131556A (en) * | 1988-11-11 | 1990-05-21 | Takayuki Morimoto | Cheese chicken 'kara-age' |
| CN103238858A (en) * | 2013-04-22 | 2013-08-14 | 肖雷 | Flying-fish-roe soy sauce chicken cutlet |
| CN104544240A (en) * | 2014-12-12 | 2015-04-29 | 潍坊润田食品有限责任公司 | Spicy lute-shaped leg and processing technology thereof |
| CN106616464A (en) * | 2016-12-30 | 2017-05-10 | 安徽省麦浪食品有限公司 | Health-care fried chicken |
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2017
- 2017-12-22 CN CN201711401746.3A patent/CN108041484A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02131556A (en) * | 1988-11-11 | 1990-05-21 | Takayuki Morimoto | Cheese chicken 'kara-age' |
| CN103238858A (en) * | 2013-04-22 | 2013-08-14 | 肖雷 | Flying-fish-roe soy sauce chicken cutlet |
| CN104544240A (en) * | 2014-12-12 | 2015-04-29 | 潍坊润田食品有限责任公司 | Spicy lute-shaped leg and processing technology thereof |
| CN106616464A (en) * | 2016-12-30 | 2017-05-10 | 安徽省麦浪食品有限公司 | Health-care fried chicken |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109105766A (en) * | 2018-08-16 | 2019-01-01 | 山东佳士博食品有限公司 | A kind of rattan green pepper chicken cutlet and preparation method thereof that fragrance is palatable |
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