CN108703315A - A kind of production method of blistering skin chicken Curry Puff - Google Patents
A kind of production method of blistering skin chicken Curry Puff Download PDFInfo
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- CN108703315A CN108703315A CN201810531781.5A CN201810531781A CN108703315A CN 108703315 A CN108703315 A CN 108703315A CN 201810531781 A CN201810531781 A CN 201810531781A CN 108703315 A CN108703315 A CN 108703315A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 91
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 46
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 90
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- 238000003756 stirring Methods 0.000 claims abstract description 17
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- 210000000481 breast Anatomy 0.000 claims abstract description 6
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- 238000000465 moulding Methods 0.000 claims abstract description 6
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- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 4
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
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- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 12
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- 206010033546 Pallor Diseases 0.000 claims description 8
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- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
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- 238000002844 melting Methods 0.000 abstract description 5
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- 239000002304 perfume Substances 0.000 description 8
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- 238000004040 coloring Methods 0.000 description 4
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- 230000002335 preservative effect Effects 0.000 description 4
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- 241000522254 Cassia Species 0.000 description 3
- 244000018436 Coriandrum sativum Species 0.000 description 3
- 235000002787 Coriandrum sativum Nutrition 0.000 description 3
- 235000014375 Curcuma Nutrition 0.000 description 3
- 244000164480 Curcuma aromatica Species 0.000 description 3
- 240000006927 Foeniculum vulgare Species 0.000 description 3
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- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 description 3
- 235000021438 curry Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
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- 239000008187 granular material Substances 0.000 description 3
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- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 241000272201 Columbiformes Species 0.000 description 2
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- 238000004925 denaturation Methods 0.000 description 2
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Classifications
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
-
- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention provides a kind of production method of blistering skin chicken Curry Puff, including it is pretreatment of raw material, filling processed, skin processed, bag molding, frying, quick-frozen；The filling processed, including fry filling：Heating soy oil, is added anise seed and cumin particle, caraway seeds frying, after frying out fragrance, pimiento piece frying is added, it is fuel-displaced to add cock skin frying, until melting completely, Fresh Grade Breast is added, chicken leg meat stirring is fried 5 minutes, autogamy curry powder is added, is stirred evenly, salt is added, chilli powder, chickens' extract, monosodium glutamate stir evenly；Mashed garlic stirring is added, reduces firepower and fries about 3 minutes, onion, textured soybean protein is added, is eventually adding junge Erbsen, heat, take the dish out of the pot, it is cooling；The blistering skin Curry Puff of the production method production of the blistering skin chicken Curry Puff of the present invention, crisp outside tender inside, nutrition is delicious, and oil content is low, and crust blisters, and color is golden yellow, and mouthfeel is soft.
Description
Technical field
The present invention relates to the production technologies of food, specifically, are related to the production method of blistering skin chicken Curry Puff, belong to
Food processing technology field.
Background technology
Curry Puff is Japan and a kind of American-European traditional food, is also popular at present all over China.Coffee currently on the market
Curry angle is mostly made of the curry powder of finished product and common spring roll wrapping, and taste is almost the same, and oil content is high after frying, as people give birth to
The flat raising of running water, the requirement to food is also higher and higher, does not require nothing more than deliciousness, and be increasingly particular about health-nutrition.
The production method of existing blistering skin chicken Curry Puff is primarily present following defect currently on the market：（1）Dispensing is sought
It supports not comprehensively；The food materials of use are not exclusively natural health food materials, and more or less is added with synthetic dyestuff and preservative；（2）
The chicken of use, the residual content of beast are high；（3）The chicken of use, cannot not only keep nutrition, also lose the mouthfeel of fresh perfume；（4）Dispensing
Simply, it cannot be well matched with chicken, while fillings color, smell and taste cannot synchronize；（5）In frying filling, it is not easy to temperature is controlled,
Both it had been susceptible to the eclipsed phenomenon of food materials, has prevented chicken Curry Puff from keeping looking good, smell good and taste good；It is not easy to ensure the albumen of chicken again
Matter is all denaturalized；（6）Skin chicken Curry Puff blister in frying, colouring is uneven, and bubble is uneven；（7）Chicken Curry Puff exists
In refrigerating process, it is easy breakage；（8）Skin chicken Curry Puff blister during preservation, is easy to lose original local flavor, is unfavorable for producing
The quality of product.
Invention content
The present invention, for the technical problems to be solved by the invention, provides a kind of blistering skin chicken for the above deficiency
Following goal of the invention may be implemented in the production method of Curry Puff, the present invention：
（1）The chicken source of the production method of blistering skin chicken Curry Puff of the present invention, use is all using the Ji Chang that puts on record
Raw material, the residual content of beast have all reached country and export standard, any artificial synthetic perfume and preservative have not been added, using natural
Safe food materials；Both nutrition deliciousness had been maintained, while having in turn ensured food security, the freezen protective time is long and flavor is not reduced；
（2）The production method of blistering skin chicken Curry Puff of the present invention, the chicken source of use use chicken leg meat：Cock skin：Chicken
Brisket presses 12：7：5.1 ratio addition, oil content is low, maintains the mouthfeel of the fresh perfume of chicken, is suitble to the taste of most people；
（3）The production method of blistering skin chicken Curry Puff of the present invention, the curry powder of use are added to cumin, coriander, fennel
It is perfume, Chinese cassia tree, cloves, black pepper, ginger powder, deployed in proportion, delicious perfect match is constituted with chicken, while being added to natural colour
Plain curcuma powder makes entire fillings look good, smell good and taste good；
（4）The production method of blistering skin chicken Curry Puff of the present invention can avoid the occurrence of the eclipsed phenomenon of food materials when frying filling,
So that the holding of chicken Curry Puff is looked good, smell good and taste good, and can guarantee that the protein of chicken is all denaturalized；
（5）The production method of blistering skin chicken Curry Puff of the present invention, can make the chicken Curry Puff musculus cutaneus after frying crisp, oil-containing
Rate is low, and color is golden yellow, and bubble is uniform, while not cracky during packed after jelly；
（6）The production method of blistering skin chicken Curry Puff of the present invention, makes blistering skin chicken Curry Puff in freezing after quick-frozen
In the process, the crystal ice granule of generation is small, is conducive to the quality of product, and has preferably kept the flavor of blistering skin chicken Curry Puff.
（8）The production method of blistering skin chicken Curry Puff of the present invention adds 0.3% xylose in skin processed, can make
For musculus cutaneus in frying, colouring is uniform, in golden yellow；The soybean oil of addition 2.73% makes fried musculus cutaneus, more crisp.
In order to solve the above technical problems, using following technical scheme：
A kind of production method of blistering skin chicken Curry Puff, which is characterized in that the production method of the blistering skin chicken Curry Puff
Including pretreatment of raw material, filling processed, skin processed, bag molding, frying and quick-frozen.
As currently preferred technical solution, the pretreatment of raw material, textured soybean protein：Warm water impregnates about 4 hours,
It soaks, is dehydrated to 2.5 times of dry weight, chopped to 5mm；
Green pepper：Raw material are fresh, non-rot phenomenon, and clear water rinses, draining, cuts the fourth of 5mm；
Junge Erbsen：Using freezing junge Erbsen, blanching 4 minutes, until junge Erbsen is well done, flowing water cooling；
Onion：It cleans, remove Lao Pi, dice about 5mm；
Caraway is broken：Raw material caraway is fresh, qualified, removes the dish leaf of jaundice, and clear water cleaning, draining are cut into the end of 3-5mm.
As currently preferred technical solution, the filling processed, including filling is fried, and the stir-fry filling, heating soy oil 0.35kg,
Anise seed 0.4kg and cumin particle 0.5kg, caraway seeds 0.4kg fryings is added, after frying out fragrance, pimiento piece 0.3kg is added and fries
System, it is fuel-displaced to add cock skin 7kg fryings, until melting completely, Fresh Grade Breast 5.1kg is added, chicken leg meat 12kg stirrings are fried 5 minutes, will
Autogamy curry powder 0.64kg is added, and stirs evenly, and salt 0.5kg, chilli powder 0.1kg, chickens' extract 0.11kg, monosodium glutamate is added
0.04kg is stirred evenly；Mashed garlic 0.3kg, ginger mud 0.6kg are added, the broken 0.1kg stirrings of green pepper reduce firepower and fry about 3 minutes,
Onion 10kg, the broken 0.65kg of caraway, the textured soybean protein 6kg handled well is added, is eventually adding the good pea 4kg of blanching, adds
Heat takes the dish out of the pot, cooling；
The pimiento piece, length 5mm.
As currently preferred technical solution, the heating, be heated to product center temperature >=75 DEG C keep 1 minute or
More than.
As currently preferred technical solution, xylose 0.3kg and salt 0.6kg are dissolved in 25kg water by the skin processed,
Wheat flour 71.37kg is added in aqueous solution, is stirred evenly, 2.73kg soybean oils are added and are added in dough, stir evenly, it will be with
Good face noodle press pressure, 7-8 times, it is smooth to be depressed into surface.
As currently preferred technical solution, the bag molding, musculus cutaneus 17-18g, filling 22-24g are classified 39-42g,
Pack the equilateral triangle that the length of side is 8.3-8.7cm.
As currently preferred technical solution, the frying, using Non-transgenic soybean 170 DEG C of oil frying 3 minutes, until
Filling central temperature >=75 DEG C.
It is described quick-frozen as currently preferred technical solution, -18 DEG C of central temperature is freezed to rapidly in -30 DEG C or less
Below.
The present invention is had the following advantages compared with prior art using above technical scheme：
（1）The production method of blistering skin chicken Curry Puff of the present invention, does not add any artificial synthetic perfume and preservative,
It is both to have maintained nutrition deliciousness, while in turn ensuring food security, this product is freezen protective using natural safe food materials entirely
Food, preserved up to 24 months at -18 DEG C or less；
（2）The chicken source of the production method of blistering skin chicken Curry Puff of the present invention, use is all using the Ji Chang that puts on record
Raw material, the residual content of beast have all reached country and export standard；
（3）The production method of blistering skin chicken Curry Puff of the present invention, the chicken source of use use chicken leg meat：Cock skin：Chicken
Brisket presses 12：7：5.1 ratio addition, oil content is low, maintains the mouthfeel of the fresh perfume of chicken, is suitble to the taste of most people；
（4）The production method of blistering skin chicken Curry Puff of the present invention, the curry powder of use, the configuration of curry powder：Curry powder
In be added to cumin, coriander, fennel, Chinese cassia tree, cloves, black pepper, ginger powder, deployed in proportion, constituted with chicken delicious
Perfect match, while it being added to natural pigment curcuma powder, so that entire fillings is looked good, smell good and taste good；
（5）The production method of blistering skin chicken Curry Puff of the present invention, when frying filling, first heating soy oil is about heated to 150
DEG C anise seed and cumin particle, caraway seeds frying is added, after frying out fragrance, pimiento piece frying is added, adds cock skin frying and goes out
Oil is added chicken stirring, fries 3 minutes, curry powder and other seasonings are added, garlic, ginger, green pepper are added until melting completely
Broken stirring reduces firepower and fries about 3 minutes, and the textured soybean protein that onion, caraway is broken, handles well is added, it is good to be eventually adding blanching
Junge Erbsen（Junge Erbsen, which is added, to be easy to turn yellow too early）, it is heated to product center temperature >=75 DEG C and is kept for 1 minute or more（Both it protected
Demonstrate,prove the protein denaturation of meat -- it is well done, and play the role of sterilization）It takes the dish out of the pot, cooling is spare；
（6）The production method of blistering skin chicken Curry Puff of the present invention adds 0.3% xylose during skin processed, can make
For musculus cutaneus in frying, colouring is uniform, in golden yellow；The soybean oil of addition 2.73% makes fried musculus cutaneus, more crisp；
（7）The production method of blistering skin chicken Curry Puff of the present invention can be made with soy bean fried 3 minutes of 170 DEG C after frying
Curry Puff oil content is low, and musculus cutaneus is crisp, and color is golden yellow, and bubble is uniform.
（8）The production method of blistering skin chicken Curry Puff of the present invention, it is quick-frozen with -30 DEG C of modes below, make curry
During freezing, the crystal ice granule of generation is small at angle, is conducive to the quality of product, and has preferably kept the wind of chicken Curry Puff
Taste.
Specific implementation mode
A kind of production method of blistering skin chicken Curry Puff of embodiment 1
A kind of production method of blistering skin chicken Curry Puff of the present invention, includes the following steps：
（1）Pretreatment of raw material：
Prepare chicken, textured soybean protein, green pepper, junge Erbsen, caraway and onion；
The chicken, the pigeon breast meat mincing of qualified maturation, free from admixture, foreign matter etc. repair net soft or hard bone, inflammation meat above；Chicken leg meat and
The meat 8mm capstan winches process of pigeon breast, cock skin 3mm capstan winch process；
The textured soybean protein, warm water impregnate about 4 hours, soak and (be dehydrated to 2.5 times of dry weight), chopped about 5mm；
The green pepper, qualified raw material, fresh, non-rot phenomenon, clear water flushing, draining cut the fourth of 5mm；
The junge Erbsen uses freezing raw material, blanching 4 minutes to taste thin-skinned until pea is well done, flowing water cooling；
The onion is cleaned, goes Lao Pi, the about 5mm that dices spare.
The caraway is broken, fresh, qualified raw material caraway, removes the dish leaf of jaundice, and clear water cleaning, draining are cut into 3-
The end of 5mm；
（2）Filling processed：
The filling processed, main includes frying filling：
Anise seed 0.4kg and cumin particle 0.5kg, caraway seeds 0.4kg fryings is added in the stir-fry filling, heating soy oil 0.35kg, fries
After going out fragrance, pimiento piece 0.3kg fryings are added, it is fuel-displaced to add cock skin 7kg fryings, until melting completely, Fresh Grade Breast is added
5.1kg, chicken leg meat 12kg stirring, are fried 5 minutes, and autogamy curry powder 0.64kg is added, is stirred evenly, and salt 0.5kg is added, peppery
Green pepper powder 0.1kg, chickens' extract 0.11kg, monosodium glutamate 0.04kg are stirred evenly.Add mashed garlic 0.3kg, ginger mud 0.6kg, green pepper is broken
0.1kg is stirred, and is reduced firepower and is fried about 3 minutes, and to be added onion 10kg, textured soybean protein caraway broken 0.65kg, handle well
6kg is eventually adding the good pea 4kg of blanching, is heated to product center temperature >=75 DEG C and is kept for 1 minute or more, is taken the dish out of the pot, cooling
It is spare；
The pimiento piece, length 5mm；
（3）Skin processed
Xylose 0.3kg and salt 0.6kg are dissolved in 25kg water, wheat flour 71.37kg is added in aqueous solution, is stirred evenly,
2.73kg soybean oils are added to be added in dough, stirs evenly, by the face become reconciled noodle press pressure, 7-8 times, it is smooth to be depressed into surface.
（4）Bag molding：
Skin about 17-18g, filling about 22-24g, classification：39-42g packs the equilateral triangle that the length of side is 8.3-8.7cm, Bu Yaolu
Filling.
（4）It is fried：
Using Non-transgenic soybean 170 DEG C of oil frying about 3 minutes, until filling central temperature >=75 DEG C；
（5）It is quick-frozen：
Fried product is freezed into rapidly -18 DEG C of central temperature or less in -30 DEG C or less and carries out initial survey；
The initial survey, it is initial survey certified products that inspection product weight, which is 38-42g/, chooses and removes out foreign matter, gives the game away, the product of coat rupture
Cylindrical product is not met with shape.
（6）Gold is visited：
The product of above-mentioned initial survey is subjected to golden spy, golden bougie part is：Fe φ 1.2mm, Sus φ 2.0mm, to prevent the mixed of foreign matter
Enter, and then packed, when packaging carries out pack packaging, the white bags of 12/PE, 10 bags/case, outer container labelling.
（7）Keeping：
By step（6）Obtained blistering skin chicken Curry Puff product can preserve 24 months in -18 DEG C or less keepings.
A kind of production method of blistering skin chicken Curry Puff of the present invention, has the following advantages：
（1）The production method of blistering skin chicken Curry Puff of the present invention, does not add any artificial synthetic perfume and preservative,
It is both to have maintained nutrition deliciousness, while in turn ensuring food security, this product is freezen protective using natural safe food materials entirely
Food, preserved up to 24 months at -18 DEG C or less；
（2）The chicken source of the production method of blistering skin chicken Curry Puff of the present invention, use is all using the Ji Chang that puts on record
Raw material, the residual content of beast have all reached country and export standard；
（3）The production method of blistering skin chicken Curry Puff of the present invention, the chicken source of use use chicken leg meat：Cock skin：Chicken
Brisket presses 12：7：5.1 ratio addition, maintains the mouthfeel of the fresh perfume of chicken, is suitble to the taste of most people；
（4）The production method of blistering skin chicken Curry Puff of the present invention, the curry powder of use, the configuration of curry powder：Curry powder
In be added to cumin, coriander, fennel, Chinese cassia tree, cloves, black pepper, ginger powder, deployed in proportion, constituted with chicken delicious
Perfect match, while it being added to natural pigment curcuma powder, so that entire fillings is looked good, smell good and taste good；
（5）The production method of blistering skin chicken Curry Puff of the present invention, when frying filling, first heating soy oil is about heated to 150
DEG C anise seed and cumin particle, caraway seeds frying is added, after frying out fragrance, pimiento piece frying is added, adds cock skin frying and goes out
Oil is added chicken stirring, fries 3 minutes, curry powder and other seasonings are added, garlic, ginger, green pepper are added until melting completely
Broken stirring reduces firepower and fries about 3 minutes, and the textured soybean protein that onion, caraway is broken, handles well is added, it is good to be eventually adding blanching
Junge Erbsen（Junge Erbsen, which is added, to be easy to turn yellow too early）, it is heated to product center temperature >=75 DEG C and is kept for 1 minute or more（Both it protected
Demonstrate,prove the protein denaturation of meat -- it is well done, and play the role of sterilization）It takes the dish out of the pot, cooling is spare；
（6）The production method of blistering skin chicken Curry Puff of the present invention adds 0.3% xylose during skin processed, can make
For musculus cutaneus in frying, colouring is uniform, in golden yellow；The soybean oil of addition 2.73% makes fried musculus cutaneus, more crisp；
（7）The production method of blistering skin chicken Curry Puff of the present invention can be made with soy bean fried 3 minutes of 170 DEG C after frying
Curry Puff musculus cutaneus is crisp, and color is golden yellow, and bubble is uniform.
（8）The production method of blistering skin chicken Curry Puff of the present invention, it is quick-frozen with -30 DEG C of modes below, make curry
During freezing, the crystal ice granule of generation is small at angle, is conducive to the quality of product, and has preferably kept the wind of chicken Curry Puff
Taste.
Unless otherwise indicated, percentage of the present invention is weight percent, and ratio of the present invention is
Mass ratio.
Finally it should be noted that：The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention,
It, for those skilled in the art, still can be with although describing the invention in detail with reference to the foregoing embodiments
Technical scheme described in the above embodiments is modified or equivalent replacement of some of the technical features.It is all
Within the spirit and principles in the present invention, any modification, equivalent replacement, improvement and so on should be included in the guarantor of the present invention
Within the scope of shield.
Claims (8)
1. a kind of production method of blistering skin chicken Curry Puff, which is characterized in that
The production method of the blistering skin chicken Curry Puff includes pretreatment of raw material, filling processed, skin processed, bag molding, frying and speed
Freeze.
2. a kind of production method of blistering skin chicken Curry Puff according to claim 1, which is characterized in that
The pretreatment of raw material, textured soybean protein：Warm water impregnates about 4 hours, soaks, and is dehydrated to 2.5 times of dry weight, chopped is extremely
5mm；
Green pepper：Raw material are fresh, non-rot phenomenon, and clear water rinses, draining, cuts the fourth of 5mm；
Junge Erbsen：Using freezing junge Erbsen, blanching 4 minutes, until junge Erbsen is well done, flowing water cooling；
Onion：It cleans, remove Lao Pi, dice about 5mm；
Caraway is broken：Raw material caraway is fresh, qualified, removes the dish leaf of jaundice, and clear water cleaning, draining are cut into the end of 3-5mm.
3. a kind of production method of blistering skin chicken Curry Puff according to claim 2, which is characterized in that
The filling processed, including filling is fried, the stir-fry filling, heating soy oil 0.35kg, addition anise seed 0.4kg and cumin particle 0.5kg,
After frying out fragrance, pimiento piece 0.3kg fryings are added in caraway seeds 0.4kg fryings, and it is fuel-displaced to add cock skin 7kg fryings, until complete
To melt, Fresh Grade Breast 5.1kg is added, chicken leg meat 12kg stirrings fry 5 minutes, autogamy curry powder 0.64kg are added, is stirred evenly,
Salt 0.5kg, chilli powder 0.1kg, chickens' extract 0.11kg is added, monosodium glutamate 0.04kg is stirred evenly；Add mashed garlic 0.3kg, ginger mud
0.6kg, green pepper broken 0.1kg stirring, reduces firepower and fries about 3 minutes, be added onion 10kg, the broken 0.65kg of caraway, handle well it is big
Beans histone 6kg is eventually adding the good pea 4kg of blanching, and heating takes the dish out of the pot, cooling；
The pimiento piece, length 5mm.
4. a kind of production method of blistering skin chicken Curry Puff according to claim 3, which is characterized in that
The heating is heated to product center temperature >=75 DEG C and is kept for 1 minute or more.
5. a kind of production method of blistering skin chicken Curry Puff according to claim 1, which is characterized in that
The skin processed, xylose 0.3kg and salt 0.6kg are dissolved in 25kg water, and wheat flour 71.37kg is added in aqueous solution,
It stirs evenly, 2.73kg soybean oils is added and are added in dough, stirs evenly, the face become reconciled noodle press pressure 7-8 times, is depressed into
Surface is smooth.
6. a kind of production method of blistering skin chicken Curry Puff according to claim 1, which is characterized in that
The bag molding, musculus cutaneus 17-18g, filling 22-24g are classified 39-42g, pack the equilateral triangle that the length of side is 8.3-8.7cm
Shape.
7. a kind of production method of blistering skin chicken Curry Puff according to claim 1, which is characterized in that
The frying, using Non-transgenic soybean 170 DEG C of oil frying 3 minutes, until filling central temperature >=75 DEG C.
8. a kind of production method of blistering skin chicken Curry Puff according to claim 1, which is characterized in that
It is described quick-frozen, -18 DEG C of central temperature or less is freezed to rapidly in -30 DEG C or less.
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|---|---|---|---|
| CN201810531781.5A CN108703315A (en) | 2018-05-29 | 2018-05-29 | A kind of production method of blistering skin chicken Curry Puff |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810531781.5A CN108703315A (en) | 2018-05-29 | 2018-05-29 | A kind of production method of blistering skin chicken Curry Puff |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109581295A (en) * | 2019-01-15 | 2019-04-05 | 郑培森 | A kind of four-quadrant photodetection positioning optical system for inhibiting atmospheric turbulance to influence |
| CN114009699A (en) * | 2021-10-15 | 2022-02-08 | 上海唐人神肉制品有限公司 | Method for making curry-flavored meat stuffing |
-
2018
- 2018-05-29 CN CN201810531781.5A patent/CN108703315A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109581295A (en) * | 2019-01-15 | 2019-04-05 | 郑培森 | A kind of four-quadrant photodetection positioning optical system for inhibiting atmospheric turbulance to influence |
| CN114009699A (en) * | 2021-10-15 | 2022-02-08 | 上海唐人神肉制品有限公司 | Method for making curry-flavored meat stuffing |
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Application publication date: 20181026 |