CN108142909A - A kind of desk-top chicken row flavor cure, chicken row and preparation method thereof - Google Patents
A kind of desk-top chicken row flavor cure, chicken row and preparation method thereof Download PDFInfo
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- CN108142909A CN108142909A CN201711431498.7A CN201711431498A CN108142909A CN 108142909 A CN108142909 A CN 108142909A CN 201711431498 A CN201711431498 A CN 201711431498A CN 108142909 A CN108142909 A CN 108142909A
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
-
- 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
-
- 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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
Abstract
The present invention provides a kind of desk-top chicken row flavor cures, chicken row and preparation method thereof, include the raw material of following parts by weight：Granulated sugar, salt, sodium tripolyphosphate, monosodium glutamate, sodium bicarbonate, hydrolytic plant protein powder, garlic powder, cinnamomi cortex pulveratus, anise powder, vanilla powder, ginger powder, white pepper powder, black pepper.The desk-top chicken row processing method of the present invention, using with meat, voluptuousness is improved, inhibits the Taiwan flavor autogamy preserved materials of meat fishy smell, makes molding by the food machinery that can process slice, is aided with marinated method and is process.The technology of the present invention is realized in the sense of taste, mouthfeel, innovate Modeling Technology, quantization produces various technological break-throughs, is tested by multiple trial sale, and effect is fairly obvious, household consumption, shortening, very convenient, snowflake chicken row are heated using frying pan, frying is more convenient, even more enjoys the fine selection of fast food at home.
Description
Technical field
The present invention relates to chicken row manufacture fields, and in particular to a kind of desk-top chicken row flavor cure, chicken row and preparation method thereof.
Background technology
At present in the use aspects of the big chest of chicken, although Fresh Grade Breast protein content is higher, easily digested, fat
Fat content is relatively low, and flavour is delicious, full of nutrition, can nourish and take care of health.But Fresh Grade Breast has weight because it contains to growth in humans's development
The phospholipid to be acted on decomposes during storage and generates acidic materials, cannot such as handle, influence in post-production seasoning
To the appetite and aesthetic feeling of people.A kind of production method of chicken row, number of patent application：20160464837.0 this patent publicity one
Kind is seasoned in the method for tumbling, is baked a chicken row product made with fried twice and electricity, character description information is not to marinated
Materials are described in detail, 2 application number of patent:201510915477.7, a kind of production method of chicken row folder steamed bun is disclosed, is one
The production method of money snack vegetable, folder meat bone simply to pickle to season for chicken leg and be made.
It is known that in family's manufacturing process, culinary art makes the problem of Fresh Grade Breast；If dealt with improperly, also easily go out
The problem of existing mouthfeel fermentation, hair bavin, in addition big chest is bigger, and shortening processing is not convenient, and vast family does not have Fresh Grade Breast thus
Good consumption habit.Our big chest products that are seen and tasting, the production such as Kung Pao chicken may be tasted in hotel
Product need to thaw in big chest, and starching, frying the processes such as fry, and are cooked by cook, family manufacture be difficult hold mouthfeel,
Taste, and price is really high；, and above-mentioned patent document 1 and 2 does not all enlighten accordingly, separately has outlet japanese product to steam
Shredded chicken is very high using a cost of labor is torn by hand.
Invention content
The present invention proposes a kind of desk-top chicken row flavor cure, chicken row and preparation method thereof, and the technology of the present invention uses low temperature
The marinated method processing raw material of static state, keeps original meat and voluptuousness, while this technology is to base oneself upon the innovative technology of fast food,
More convenient for consumers in general, changeable with taste, simple operation is, it can be achieved that the advantage of industrialized production.
Realize the technical scheme is that：A kind of desk-top chicken row flavor cure includes the raw material of following parts by weight：Granulated sugar
59-61, salt 4-6, sodium tripolyphosphate 4-6, monosodium glutamate 1-3, sodium bicarbonate 1.4-1.6, hydrolytic plant protein powder 5-10, garlic powder
24-26, cinnamomi cortex pulveratus 1.0-1.5, anise powder 1.5-2.0, vanilla powder 0.8-1.0, ginger powder 1.0-1.2, white pepper powder 0.2-
0.4th, black pepper 0.09-0.11.
The preparation process of Taiwan flavor cure is as follows：Granulated sugar, salt, sodium tripolyphosphate, monosodium glutamate and sodium bicarbonate are distinguished
It crushes, is uniformly mixed inside blender, adds surplus stock and continue to be uniformly mixed, less than 10 DEG C refrigerations obtain desk-top wind
Taste cure.
The chicken row that the desk-top chicken row flavor cure makes includes the raw material of following parts by weight：Chicken row 2000-2100,
Taiwan flavor cure 121-125, soy sauce 200-202, compounding phosphate-free water-retaining agent 3.8-4.0, sodium bicarbonate 3.9-4.1, water 600-
610。
The technological process of this technology invention：The big chest preparation of raw material → chicken row cutting → cure mixing → pickling liquid preparation → low
Temperature pickles → vacuum packaging（Or wrap up in snowflake piece）→ quick-frozen → vanning → finished product.
It is described to compound composition of the phosphate-free water-retaining agent by following parts by weight：Oxidized starch 30-40, sodium bicarbonate 27-38,
Sodium citrate 8-25.
The preparation method of the chicken row, step are as follows：
（1）Taiwan flavor cure is added to the water, soy sauce stirring 2-5min is stirring evenly and then adding into, obtains pickling liquid；
（2）Chicken row is put into pickling liquid, 10-12h is pickled at 0-7 DEG C, it is primary every 1h stirrings, obtain marinated chicken row；
（3）By step（2）Marinated chicken row it is quick-frozen after obtain Taiwan flavor chicken row.
After chicken row naturally to thaw after will be marinated, slurry is wrapped respectively, beats last layer flakes bread flour or crackling granular powder,
Then heart-shaped chicken row is organized into, is that Taiwan flavor snowflake chicken row or Taiwan flavor fried crisp chicken line up product after quick-frozen.
The step（2）Marinated chicken row carries out wrapping up in powder, wraps up in composition of the slurry material by following parts by weight：Wheat flour 20,
Cornstarch 15, soyabean protein powder 5, yolk powder 8, salt 2, water 50.
The eating method of chicken row is as follows：Dress of not unpacking thaws in water, chicken row is launched into heart, at 180-200 DEG C
3-5min is decocted in oil.
The chicken row is heart.Select 0-7 DEG C of the big chest of chilled chicken（Or upper das Beinfleisch raw material）Abnormal conditions without lesion；It is accurate
The slot type slicer of standby cleaning and sterilizing by big chest according to 30 degree of inclination lay out in parallel, is then machined, from big chest arc limit
A knife is cut, but without cut-out, stays about 1 centimetre；It is modified respectively according to wanted size and weight, is pair after opening
The heart-shaped griskin raw material of title.
The beneficial effects of the invention are as follows：The desk-top chicken row processing method of the present invention using with meat, voluptuousness is improved, presses down
The Taiwan flavor autogamy preserved materials of meat fishy smell processed make molding by the food machinery that can process slice, are aided with marinated method
It is process：Firstly, because big chest is not lost in because of the moisture in heating process to ensure, does in itself containing a large amount of moisture
Water retention laboratory, the phosphate-free water-retaining agent proportioning in formula, can solve the problems, such as this；The making side of Taiwan flavor cure of the present invention
Method can be that product brings characteristic flavor on basis；Product has the advantages that application is flexible and changeable, can wrap up in powder frying food after thawing
With the method that fry, decocting can also be taken according to personal considerations is eaten, and the characteristic with industrialized production, and having can
Replicability；Chicken row is the heart-shaped technological design of pigeon breast row in terms of product design.Solution to Fresh Grade Breast fermentation, hair bavin this respect
Method is solved by the technique of low-temperature salting, and meat and Fiber structure can be kept not to change；Improving
Fresh Grade Breast turns sour, dull aspect, and independent research Taiwan flavour preserved materials of the present invention increase pure natural spice, rises
To the good result for inhibiting raw meat tart flavour, assigning the fine flavour of Fresh Grade Breast；Secondly, in terms of the big chest product-forming of chicken, food is utilized
Mechanical equipment, by cutting technology as required, make fine heart-shaped appearance, the impression given improves people couple
The desire for consumer goods of product；The ability of quantization production can be realized again；This will be that product can realize trying hard to keep for permanent vitality
Card；Finally, production and making have more flexible characteristic, and former material can be provided for fast food restaurant after being packed as curing food
Material, sold after defrosting by hotel owner's fry cooked, can also wrap up in again oil extracted from rice husks fry it is ripe after sell；Also last layer snowflake piece can be wrapped up in after marinated,
Single-freeze is finished product, and packaging is sold, and using fried cooking method, finally mixes the sweet plum powder of condiment, tomato meal, the spiced salt, cumin, black
Green pepper realizes the changeable fine enjoyment of taste.
The technology of the present invention is realized in the sense of taste, mouthfeel, innovates Modeling Technology, and quantization produces various technological break-throughs, warp
Multiple trial sale test is crossed, effect is fairly obvious, household consumption, and shortening, very convenient, snowflake chicken row, oil are heated using frying pan
It is fried more convenient, the fine selection of fast food is even more enjoyed at home.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme of the present invention is clearly and completely described, it is clear that institute
The embodiment of description is only part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention,
Those of ordinary skill in the art's all other embodiments obtained under the premise of not making the creative labor, belong to this hair
The range of bright protection.
Embodiment 1
The raw material of desk-top chicken row includes：2000 parts of chicken row；122 parts of cure；200 parts of soy sauce；Compound 4.0 parts of phosphate-free water-retaining agent；Carbon
Sour hydrogen sodium 4.0；600 parts of pure water.
The main proportioning of phosphate-free water-retaining agent：Oxidized starch 40%, sodium bicarbonate 38%, sodium citrate 22%.
Cure includes the raw material of following parts by weight：Granulated sugar 60, salt 5, sodium tripolyphosphate 5, monosodium glutamate 2, sodium bicarbonate 1.3,
Hydrolytic plant protein powder 8, garlic powder 25, cinnamomi cortex pulveratus 1.0, anise powder 1.8, vanilla powder 1.0, ginger powder 1.2, white pepper powder 0.4,
Black pepper 0.1.
Test example 1
The present embodiment is according to the method for pickling griskin：Quick-frozen packaging product thaws in water 1 hour together with packaging bag to completion
It opens, electric baking pan is adjusted to grillING pattern, 200 degree of temperature, starts to preheat 4 minutes time, prompts after reaching temperature, by chicken row exhibition
Heart is split into, electric baking pan is put into and starts to decoct, two sides is each to decoct 2 minutes, and shortening takes the dish out of the pot.Finished surface has the grillING of glow after decocting
Spot is partitioned into desired bar shaped with knife and fork, can match catsup, spiced salt material eating effect more preferably.
The fried fresh and tender succulence of finished product mouthfeel, aroma of pure have the Taiwan flavor of faint scent, and addition condiment has more characteristic.
Embodiment 2
2100 parts of chicken row；125 parts of cure；202 parts of soy sauce；Compound 4.0 parts of phosphate-free water-retaining agent；Sodium bicarbonate 4.0；Pure water
600 parts, 30 parts of snowflake piece.
The main proportioning of the phosphate-free water-retaining agent：Oxidized starch 40, sodium bicarbonate 38, sodium citrate 22.
Its cure proportioning is as follows：
Granulated sugar 60, salt 5, sodium tripolyphosphate 5, monosodium glutamate 2, sodium bicarbonate 1.3, garlic powder 25, cinnamomi cortex pulveratus 1.5, anise powder 1.5,
Vanilla powder 0.9, ginger powder 1.2, white pepper powder 0.4, black pepper 0.1.
According to claim specification, marinated rear desk-top chicken row is made into snowflake chicken row product, single quick-frozen packaging.
Test example 2
The present embodiment completes according to the finished product of the desk-top chicken row of snowflake, test method：
Temperature automatically controlled deep fryer is adjusted to 170 degree, is begun to warm up, is reached the desk-top chicken row of snowflake after temperature, is launched in pot, fry 4-
It takes the dish out of the pot after levitating comes within 5 minutes, with probe-type thermometer measure product temperature, reaches 72 degree or more, represent that product is well-done, cut
Piece is eaten；Sweet plum powder, tomato toppings, the spiced salt, catsup are sprinkled, effect is more preferable.
This embodiment production method has outer crisp inner fresh and tender mouthfeel, and the inside is in light desk-top fragrant, outside
Layer has the delicious flavour that condiment assigns product.
Embodiment 3
A kind of desk-top chicken row flavor cure includes the raw material of following parts by weight：Granulated sugar 59, salt 4, sodium tripolyphosphate 4, monosodium glutamate 1,
Sodium bicarbonate 1.3, hydrolytic plant protein powder 5, garlic powder 24, cinnamomi cortex pulveratus 1.0, anise powder 1.5, vanilla powder 0.8, ginger powder 1.0,
White pepper powder 0.2, black pepper 0.09.
Granulated sugar, salt, sodium tripolyphosphate, monosodium glutamate and sodium bicarbonate are crushed respectively, are uniformly mixed inside blender, then
It adds in surplus stock to continue to be uniformly mixed, less than 10 DEG C refrigerations obtain Taiwan flavor cure.
The chicken row made using the desk-top chicken row flavor cure includes the raw material of following parts by weight：Chicken row 2000, platform
Formula flavor cure 120, soy sauce 200, compounding phosphate-free water-retaining agent 3.8, sodium bicarbonate 3.9, water 600.
Compound composition of the phosphate-free water-retaining agent by following parts by weight：Oxidized starch 30, sodium bicarbonate 27, sodium citrate 8.
The preparation method of the chicken row, step are as follows：
（1）Taiwan flavor cure is added to the water, soy sauce stirring 2-5min is stirring evenly and then adding into, obtains pickling liquid；
（2）Chicken row is put into pickling liquid, 10h is pickled at 0-7 DEG C, it is primary every 1h stirrings, obtain marinated chicken row；
（3）By step（2）Marinated chicken row it is quick-frozen after obtain Taiwan flavor chicken row.
After chicken row naturally to thaw after will be marinated, slurry is wrapped respectively, beats last layer flakes bread flour or crackling granular powder,
Then heart-shaped chicken row is organized into, is that Taiwan flavor snowflake chicken row or Taiwan flavor fried crisp chicken line up product after quick-frozen.Wrap up in slurry
Expect the composition by following parts by weight：Wheat flour 20, cornstarch 15, soyabean protein powder 5, yolk powder 8, salt 2, water 50.
The eating method of chicken row is as follows：After Taiwan flavor chicken row is thawed, 5min is decocted in 180 DEG C of oil.
Embodiment 4
A kind of desk-top chicken row flavor cure includes the raw material of following parts by weight：Granulated sugar 60, salt 5, sodium tripolyphosphate 5, monosodium glutamate 2,
Sodium bicarbonate 1.5, hydrolytic plant protein powder 8, garlic powder 25, cinnamomi cortex pulveratus 1.2, anise powder 1.8, vanilla powder 0.9, ginger powder 1.1,
White pepper powder 0.3, black pepper 0.1.
Granulated sugar, salt, sodium tripolyphosphate, monosodium glutamate and sodium bicarbonate are crushed respectively, are uniformly mixed inside blender, then
It adds in surplus stock to continue to be uniformly mixed, less than 10 DEG C refrigerations obtain Taiwan flavor cure.
The chicken row made using the desk-top chicken row flavor cure includes the raw material of following parts by weight：Chicken row 2050, platform
Formula flavor cure 123, soy sauce 201, compounding phosphate-free water-retaining agent 3.9, sodium bicarbonate 4.0, water 605.
Compound composition of the phosphate-free water-retaining agent by following parts by weight：Oxidized starch 35, sodium bicarbonate 32, sodium citrate
15。
The preparation method of the chicken row, step are as follows：
（1）Taiwan flavor cure is added to the water, soy sauce stirring 3min is stirring evenly and then adding into, obtains pickling liquid；
（2）Chicken row is put into pickling liquid, 11h is pickled at 0-7 DEG C, it is primary every 1h stirrings, obtain marinated chicken row；
（3）By step（2）Marinated chicken row it is quick-frozen after obtain Taiwan flavor chicken row.
After chicken row naturally to thaw after will be marinated, slurry is wrapped respectively, beats last layer flakes bread flour or crackling granular powder,
Then heart-shaped chicken row is organized into, is that Taiwan flavor snowflake chicken row or Taiwan flavor fried crisp chicken line up product after quick-frozen.Wrap up in slurry
Expect the composition by following parts by weight：Wheat flour 20, cornstarch 15, soyabean protein powder 5, yolk powder 8, salt 2, water 50.
The eating method of chicken row is as follows：After Taiwan flavor chicken row is thawed, 4min is decocted in 190 DEG C of oil.
Embodiment 5
A kind of desk-top chicken row flavor cure includes the raw material of following parts by weight：Granulated sugar 61, salt 6, sodium tripolyphosphate 6, monosodium glutamate 3,
Sodium bicarbonate 1.6, hydrolytic plant protein powder 10, garlic powder 26, cinnamomi cortex pulveratus 1.5, anise powder 2.0, vanilla powder 1.0, ginger powder
1.2nd, white pepper powder 0.4, black pepper 0.11.
Granulated sugar, salt, sodium tripolyphosphate, monosodium glutamate and sodium bicarbonate are crushed respectively, are uniformly mixed inside blender, then
It adds in surplus stock to continue to be uniformly mixed, less than 10 DEG C refrigerations obtain Taiwan flavor cure.
The chicken row made using the desk-top chicken row flavor cure includes the raw material of following parts by weight：Chicken row 2100, platform
Formula flavor cure 125, soy sauce 202, compounding phosphate-free water-retaining agent 4.0, sodium bicarbonate 4.1, water 610.
Compound composition of the phosphate-free water-retaining agent by following parts by weight：Oxidized starch 40, sodium bicarbonate 38, sodium citrate
25。
The preparation method of the chicken row, step are as follows：
（1）Taiwan flavor cure is added to the water, soy sauce stirring 5min is stirring evenly and then adding into, obtains pickling liquid；
（2）Chicken row is put into pickling liquid, 12h is pickled at 0-7 DEG C, it is primary every 1h stirrings, obtain marinated chicken row；
（3）By step（2）Marinated chicken row it is quick-frozen after obtain Taiwan flavor chicken row.
After chicken row naturally to thaw after will be marinated, slurry is wrapped respectively, beats last layer flakes bread flour or crackling granular powder,
Then heart-shaped chicken row is organized into, is that Taiwan flavor snowflake chicken row or Taiwan flavor fried crisp chicken line up product after quick-frozen.Wrap up in slurry
Expect the composition by following parts by weight：Wheat flour 20, cornstarch 15, soyabean protein powder 5, yolk powder 8, salt 2, water 50.
The desk-top snowflake chicken row of snowflake piece or desk-top crackling chicken row are wrapped up in, the spiced salt, tomato toppings, sweet plum toppings can be equipped with and eaten.
The eating method of chicken row is as follows：After Taiwan flavor chicken row is thawed, 3min is decocted in 200 DEG C of oil.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
With within principle, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention god.
Claims (8)
1. a kind of desk-top chicken row flavor cure, it is characterised in that include the raw material of following parts by weight：Granulated sugar 59-61, salt 4-6,
Sodium tripolyphosphate 4-6, monosodium glutamate 1-3, sodium bicarbonate 1.3-1.6, hydrolytic plant protein powder 5-10, garlic powder 24-26, cinnamomi cortex pulveratus
1.0-1.5, anise powder 1.5-2.0, vanilla powder 0.8-1.0, ginger powder 1.0-1.2, white pepper powder 0.2-0.4, black pepper
0.09-0.11。
2. desk-top chicken row flavor cure according to claim 1, it is characterised in that the preparation process of Taiwan flavor cure is such as
Under：Granulated sugar, salt, sodium tripolyphosphate, monosodium glutamate and sodium bicarbonate are crushed respectively, is uniformly mixed, adds inside blender
Surplus stock continues to be uniformly mixed, and less than 10 DEG C refrigerations obtain Taiwan flavor cure.
3. the chicken row made using desk-top chicken row flavor cure described in claim 1, it is characterised in that including following parts by weight
Raw material：Chicken row 2000-2100, Taiwan flavor cure 120-125, soy sauce 200-202, compounding phosphate-free water-retaining agent 3.8-4.0, carbon
Sour hydrogen sodium 3.9-4.1, water 600-610.
4. the chicken row according to claim 3 made using desk-top chicken row flavor cure, it is characterised in that the compounding nothing
Phosphorus water-retaining agent by following parts by weight composition：Oxidized starch 30-40, sodium bicarbonate 27-38, sodium citrate 8-25.
5. the preparation method of the chicken row described in claim 3, it is characterised in that step is as follows：
（1）Taiwan flavor cure is added to the water, soy sauce stirring 2-5min is stirring evenly and then adding into, obtains pickling liquid；
（2）Chicken row is put into pickling liquid, 10-12h is pickled at 0-7 DEG C, it is primary every 1h stirrings, obtain marinated chicken row；
（3）By step（2）Marinated chicken row it is quick-frozen after obtain Taiwan flavor chicken row.
6. the preparation method of chicken row according to claim 5, it is characterised in that：The step（2）Marinated chicken row is wrapped up in
Powder wraps up in composition of the slurry material by following parts by weight：Wheat flour 20, cornstarch 15, soyabean protein powder 5, yolk powder 8, food
Salt 2, water 50.
7. the preparation method of chicken row according to claim 5, it is characterised in that the eating method of chicken row is as follows：By desk-top wind
After taste chicken row is thawed, 3-5min is decocted in 180-200 DEG C of oil.
8. according to the preparation method of claim 3-7 any one of them chicken rows, it is characterised in that：The chicken row is heart.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110269199A (en) * | 2019-07-04 | 2019-09-24 | 山东三涛食品有限公司 | A kind of preparation method of the big chicken cutlet of gold salted egg |
| CN110663892A (en) * | 2019-10-30 | 2020-01-10 | 湖北兴发化工集团股份有限公司 | Low-phosphorus water-retaining agent and application thereof |
| CN111557426A (en) * | 2020-04-17 | 2020-08-21 | 珠海市富琳特食品有限公司 | Pickling material and application thereof |
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| CN114947067A (en) * | 2022-06-02 | 2022-08-30 | 安徽紫山农业科技有限公司 | Chicken cutlet fried powder and preparation method thereof |
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