CN1087239A - A kind of fast-food fried chicken and processing method thereof - Google Patents
A kind of fast-food fried chicken and processing method thereof Download PDFInfo
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- CN1087239A CN1087239A CN92108637A CN92108637A CN1087239A CN 1087239 A CN1087239 A CN 1087239A CN 92108637 A CN92108637 A CN 92108637A CN 92108637 A CN92108637 A CN 92108637A CN 1087239 A CN1087239 A CN 1087239A
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Abstract
A kind of fast-food fried chicken and processing method thereof, being divided into block chicken processes from strand, it is golden yellow that skin is, the cortex delicious and crisp, internal layer is Fresh ﹠ Tender in Texture, ectonexine local flavor unanimity, its processing method is according to the good pickling liquid of formulation, add the raw material chicken that is divided into bulk,, pickle breading after high-temperature pressurizing is fried through time-delay at low temperatures through mechanical mixture and after throwing meat.
Description
The present invention relates to a kind of is the fast-food fried chicken and the processing method thereof of primary raw material with the chicken, belongs to the processing method of food.
Variation along with people's eating patterns, the ratio of chicken in people's recipe constantly increases, especially fried chicken has accounted for certain status in the menu of fast food, but the existing fried chicken of existing market exists following several shortcoming: 1. local flavor is not suitable for Chinese taste, the chicken butter flavor that has is overweight, covered chicken through the distinctive fragrance in the fried back of high temperature, and some chicken is because the improper undesirable peculiar smell that causes after fried of condiment influences appetite.Work in-process exist certain defective or condiment prepare pigment in the improper plant and tannic acid through pickle with fried after make the not good taupe that is of chicken color and luster, stale sense is seemingly arranged, or some fried chicken is because the position difference of raw materials used chicken produces difference on the color and luster after fried.
Because fast food chicken vast market prospect and have the above-mentioned defective of fast food chicken in the market, studying a kind of fast-food fried chicken of suitable Chinese's taste of novelty and processing method thereof and batching just becomes problem of the present invention and purpose.
Fast-food fried chicken of the present invention is to be divided into block chicken to process from strand.It is golden yellow that skin is, the cortex delicious and crisp, and internal layer is Fresh ﹠ Tender in Texture, ectonexine local flavor unanimity.Its processing method is at first pickling juice according to formulation, the juice for preparing is added the raw material chicken that is divided into bulk, again after machinery mixes and throws meat, under 2～5 ℃ low temperature, pickle through 18～24 hours time-delay, with the mixed powder breading of cornstarch and fine grits, after 170～180 ℃ high temperature and 0.8～1.2 kilograms per centimeter
2Pressure under fried.
Described batching of pickling juice is refined salt, yellow rice wine, monosodium glutamate, sugar, ginger powder, white pepper powder, garlic powder, chilli powder, Ground Cloves, curcuma powder and clear water.Described machinery mixes and throws meat and carry out in the polishing pot, and rotating speed is～35 rev/mins of≤30 commentaries on classics.
Below further set forth embodiments of the invention:
With every specification is that 1.5～2 kilograms meat chicken is divided into the block standby of 90～110 grams, pickle juice and mix thoroughly according to following formulated, the juice for preparing is added in the standby block chicken, and be placed in the polishing pot mixed and threw meat 10～15 minutes, rotating speed is～35 rev/mins of 30 commentaries on classics, putting into 2～5 ℃ refrigerator low temperature time-delay after juice is fully absorbed by chicken pickled 20～24 hours, curing food take out added Ground Cloves juice in preceding 4 hours pickling to maintain the achievements of one's predecessors, and in the polishing pot, turn evenly, continue to put into the refrigerator low-temperature salting, mix extexine equably with the breading material of following formulated at chicken nugget, selecting fusing point for use is 26～32 ℃, have the stronger medium saturated edible oil and fat of oxidation resistance under 170～180 ℃ high temperature and 0.8～1.2 kilograms per centimeter 2 of pressurizeing, take out promptly to become after fried 8～10 minutes and have peculiar flavour, golden yellow color, light, the crisp meat of skin is tender, the fried chicken of ectonexine local flavor unanimity.
Below be prescription 1, prescription 2.
Prescription 1
| Material name | Unit | Consumption |
| Bright chicken sticks refined salt yellow rice wine monosodium glutamate white granulated sugar ginger powder white pepper powder garlic powder chilli powder Ground Cloves curcuma powder clear water | Kilogram Ke Kekekekekekeke gram gram kilogram | Add behind 10 80～90 300～450 20～40 10～30 20～40 15～35 10～30 10～25 10～20() 15～20 2～2.5 |
Prescription 2
| Material name | Unit | Consumption |
| Chicken nugget cornstarch fine-flour | Kilogram kilogram kilogram | 10 20 4 |
Processing method of the present invention is except that fried, and it is fried that all suitable factory or Cutter Body Processing with Machining Center are delivered to each chain store then.
Advantage of the present invention: color and luster uniformity, be not subjected to the raw material chicken to gather the impact at position, adopt juice to pickle uniformity and permeability that material is pickled in acceleration, particularly in throwing the meat rolling process, mixing power and shearing force by machinery increase protein to the absorbability of moisture content, and juice is fully absorbed by chicken nugget. This is the consistent basic guarantee Fresh ﹠ Tender in Texture of inside and outside local flavor. It is strong to make the fried chicken that breaks away from behind the high temperature still have external form in half an hour to the meticulous selection of frying oils, the characteristics that the crisp meat of skin is tender.
Claims (6)
1, a kind of fast-food fried chicken processes from strand by being divided into block chicken, it is characterized in that skin is golden yellow, the cortex delicious and crisp, and internal layer is Fresh ﹠ Tender in Texture, ectonexine local flavor unanimity.
2, the processing method of fast-food fried chicken according to claim 1, it is characterized in that at first pickling juice according to formulation, the juice for preparing is added through being divided into block raw material chicken, the low temperature time-delay is pickled after machinery mixes and throws meat again, breading is after high-temperature pressurizing is fried.
3, the processing method of fast-food fried chicken according to claim 2 is characterized in that the described juice of pickling is in harmonious proportion with clear water by refined salt, yellow rice wine, monosodium glutamate, sugar, ginger powder, white pepper powder, garlic powder, chilli powder, Ground Cloves, curcuma powder.
4, the processing method of fast-food fried chicken according to claim 2 is characterized in that the time that described low temperature time-delay is pickled is 18～24 hours, and temperature is 2～5 ℃, and the fried temperature of high-temperature pressurizing is 170～180 ℃, and pressure is 0.8～1.2 kilograms per centimeter
2, 8～10 minutes time.
5, the processing method of fast-food fried chicken according to claim 2 is characterized in that described machinery mixes and throwing meat carries out in the polishing pot, rotating speed is～35 rev/mins of≤30 commentaries on classics, 10～15 minutes time.
6, the processing method of fast food aircraft bombing according to claim 2, the batching that it is characterized in that described breading is the mixed powder of cornstarch and fine-flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92108637A CN1087239A (en) | 1992-11-18 | 1992-11-18 | A kind of fast-food fried chicken and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92108637A CN1087239A (en) | 1992-11-18 | 1992-11-18 | A kind of fast-food fried chicken and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1087239A true CN1087239A (en) | 1994-06-01 |
Family
ID=4943728
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN92108637A Pending CN1087239A (en) | 1992-11-18 | 1992-11-18 | A kind of fast-food fried chicken and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1087239A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1083249C (en) * | 1999-02-26 | 2002-04-24 | 张友会 | Method for cooking whole chicken |
| CN1083701C (en) * | 1996-10-22 | 2002-05-01 | Osi国际有限公司 | Method for processing fully cooked and breaded bone-in poultry product |
| CN102125270A (en) * | 2011-02-21 | 2011-07-20 | 吴玉华 | Teriyaki lamb chop and making method thereof |
| CN114259025A (en) * | 2021-11-19 | 2022-04-01 | 贾武军 | Chinese fried chicken seasoning and Chinese fried chicken making process |
-
1992
- 1992-11-18 CN CN92108637A patent/CN1087239A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1083701C (en) * | 1996-10-22 | 2002-05-01 | Osi国际有限公司 | Method for processing fully cooked and breaded bone-in poultry product |
| CN1083249C (en) * | 1999-02-26 | 2002-04-24 | 张友会 | Method for cooking whole chicken |
| CN102125270A (en) * | 2011-02-21 | 2011-07-20 | 吴玉华 | Teriyaki lamb chop and making method thereof |
| CN114259025A (en) * | 2021-11-19 | 2022-04-01 | 贾武军 | Chinese fried chicken seasoning and Chinese fried chicken making process |
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| WD01 | Invention patent application deemed withdrawn after publication |