CN108902760A - A kind of production method improving chicken cutlet water conservation Oil keeping - Google Patents
A kind of production method improving chicken cutlet water conservation Oil keeping Download PDFInfo
- Publication number
- CN108902760A CN108902760A CN201810505155.9A CN201810505155A CN108902760A CN 108902760 A CN108902760 A CN 108902760A CN 201810505155 A CN201810505155 A CN 201810505155A CN 108902760 A CN108902760 A CN 108902760A
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- Prior art keywords
- chicken
- tumbling
- chicken cutlet
- cutlet
- parts
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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
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of production methods of raising chicken cutlet water conservation Oil keeping, include the following steps：Raw material preparation, auxiliary material preparation, tumbling leading portion, tumbling back segment, it is quiet salt down, wrap up in powder, it is quick-frozen and storage.By adopting the above-described technical solution, the invention has the advantages that：The features such as present invention can be improved the water conservation Oil keeping of chicken cutlet product, and no matter frying, boiling, baking are attained by tender preferable mouthfeel, crisp, bullet, succulence.
Description
Technical field
The present invention relates to food processing field, specifically a kind of production method for improving chicken cutlet water conservation Oil keeping.
Background technique
The fine and tender taste of chicken, flavour is delicious, is suitble to a variety of cooking methods, and being rich in nutrition, plays the role of nourishing and takes care of health.Chicken
Meat contains injection Vitamin B_6 etc., and the content ratio of protein is higher, and type is more, and digestibility is high, it is easy to which be absorbed by the body benefit
With playing the role of enhancing physical strength, strengthening body, while also containing the phospholipid that plays an important role is developed to growth in humans, be
One of the important sources of fat and phosphatide in compatriots' diet structure.Chicken is to malnutritive, chilly is cold, fatigue out of strength, menstruation
Uncomfortable, anaemia, weakness etc. have good dietary function.Motherland's medicine thinks, chicken have middle benefit gas QI invigorating, qi-restoratives replenishing essence, strengthening the spleen and stomach,
The effect of promoting blood circulation arteries and veins, strengthening the bones and muscles.
Chicken cutlet is a kind of currently very fashionable fried based food, and fragrance is that The fragrance-of-flowers is wafted li away.It is about 5 minutes or so fried
Can be ripe, feature is to tender with a crispy crust, and fragrance is palatable.
As a kind of delicious snack of prevalence, essentially now doing for consuming currently on the market is now sold, and production process is cumbersome, work
The quick frozen product that factory's metaplasia produces moisture occurs when eating after fried or baking and fat loss is serious, and fuel-displaced, mouthfeel of shrinking becomes bavin
Ageing situation.
Summary of the invention
Technical problem to be solved by the invention is to provide a kind of production methods of raising chicken cutlet water conservation Oil keeping.
In order to solve the above technical problems, the technical scheme is that：A kind of production side for improving chicken cutlet water conservation Oil keeping
Method includes the following steps：
Step 1: raw material preparation：Select healthy and safe white feather chicken, after slaughter segmentation, be rounded ice cube fresh goods belt leather chicken leg meat or
100 parts of Fresh Grade Breast of peeling, is trimmed to smooth, regular rectangular, controls the temperature of raw meat between 0~4 DEG C；
Step 2: auxiliary material prepares：0.5 part of sodium tripolyphosphate, 5~10 parts of salt, granulated sugar, monosodium glutamate and other seasonings, wood
5~10 parts of sweet potato starch, compound 1~2 part of thickener/emulsifier, 10~20 parts of cassava granular starch；
Step 3: tumbling leading portion：By chicken, sodium tripolyphosphate, seasoning and the tapioca metering weighing in above-mentioned steps two
After be added tumbler, 20~30 parts of ice water is added, suction is -0.06Mpa~-0.08Mpa, adjust running speed 6~
8r/min, tumbling 20 minutes, static 10 minutes, total tumbling time 60 minutes；
Step 4: tumbling back segment：Open tumbler, be added compounding thickener/emulsifier, suction be -0.06Mpa~-
0.08Mpa, adjust 6~8r/min of running speed, tumbling 30 minutes；
Step 5: quiet salt down：Tumbler is opened, the good chicken of tumbling is put into magazine, the quiet 4-8 that salts down of 0~5 DEG C of fresh-keeping warehouse by discharging
Hour；
Step 6: wrapping up in powder：It is uniformly circumferentially intermediate from four with hand when pressing chicken cutlet by the uniform wrapped cassava granular starch of chicken
Firmly, it presses three times in total；
Step 7: quick-frozen：One piece one piece of chicken cutlet is individually placed on stainless steel disc, -30 DEG C or less quick-frozen to chicken cutlet center temperature
- 18 DEG C of degree or less；
Step 8: storage：Quick-frozen good chicken cutlet is packed in storage -18 DEG C of refrigerations, is sold, during which refrigerated storage temperature must not have significantly
Fluctuation.
Preferably, the compounding thickener/emulsifier, formula composition are：Konjaku powder 75%, Sodium Caseinate 8%, OK a karaoke club
Glue 5%, calcium hydroxide 2%, sodium carbonate 5%, papain 3%, lipase 2%.
By adopting the above-described technical solution, the invention has the advantages that：The present invention can be improved chicken cutlet product
Water conservation Oil keeping, the features such as no matter frying, boiling, baking are attained by tender preferable mouthfeel, crisp, bullet, succulence.
Specific embodiment
The present invention is described further combined with specific embodiments below.
Embodiment 1
A kind of production method improving chicken cutlet water conservation Oil keeping, includes the following steps：
Step 1: raw material preparation：Select healthy and safe white feather chicken, after slaughter segmentation, be rounded ice cube fresh goods belt leather chicken leg meat or
100 parts of Fresh Grade Breast of peeling, is trimmed to smooth, regular rectangular, controls the temperature of raw meat between 0~4 DEG C；
Step 2: auxiliary material prepares：0.5 part of sodium tripolyphosphate, 5~10 parts of salt, granulated sugar, monosodium glutamate and other seasonings, wood
5~10 parts of sweet potato starch, compound 1~2 part of thickener/emulsifier, 10~20 parts of cassava granular starch；
Step 3: tumbling leading portion：By chicken, sodium tripolyphosphate, seasoning and the tapioca metering weighing in above-mentioned steps two
After be added tumbler, 20~30 parts of ice water is added, suction is -0.06Mpa~-0.08Mpa, adjust running speed 6~
8r/min, tumbling 20 minutes, static 10 minutes, total tumbling time 60 minutes；
Step 4: tumbling back segment：Open tumbler, be added compounding thickener/emulsifier, suction be -0.06Mpa~-
0.08Mpa, adjust 6~8r/min of running speed, tumbling 30 minutes；
Step 5: quiet salt down：Tumbler is opened, the good chicken of tumbling is put into magazine, the quiet 4-8 that salts down of 0~5 DEG C of fresh-keeping warehouse by discharging
Hour；
Step 6: wrapping up in powder：It is uniformly circumferentially intermediate from four with hand when pressing chicken cutlet by the uniform wrapped cassava granular starch of chicken
Firmly, it presses three times in total；
Step 7: quick-frozen：One piece one piece of chicken cutlet is individually placed on stainless steel disc, -30 DEG C or less quick-frozen to chicken cutlet center temperature
- 18 DEG C of degree or less；
Step 8: storage：Quick-frozen good chicken cutlet is packed in storage -18 DEG C of refrigerations, is sold, during which refrigerated storage temperature must not have significantly
Fluctuation.
The compounding thickener/emulsifier, formula composition are：Konjaku powder 75%, Sodium Caseinate 8%, carragheen 5%, hydrogen-oxygen
Change calcium 2%, sodium carbonate 5%, papain 3%, lipase 2%.
The equipment used in the present invention is the commonly used equipment of this field, and details are not described herein.
The foregoing is merely the schematical specific embodiment of the present invention, the range being not intended to limit the invention.It is any
Those skilled in the art, made equivalent changes and modifications under the premise of not departing from design and the principle of the present invention,
It should belong to the scope of protection of the invention.
Claims (2)
1. a kind of production method for improving chicken cutlet water conservation Oil keeping, which is characterized in that include the following steps：
Step 1: raw material preparation：Select healthy and safe white feather chicken, after slaughter segmentation, be rounded ice cube fresh goods belt leather chicken leg meat or
100 parts of Fresh Grade Breast of peeling, is trimmed to smooth, regular rectangular, controls the temperature of raw meat between 0~4 DEG C；
Step 2: auxiliary material prepares：0.5 part of sodium tripolyphosphate, 5~10 parts of salt, granulated sugar, monosodium glutamate and other seasonings, wood
5~10 parts of sweet potato starch, compound 1~2 part of thickener/emulsifier, 10~20 parts of cassava granular starch；
Step 3: tumbling leading portion：By chicken, sodium tripolyphosphate, seasoning and the tapioca metering weighing in above-mentioned steps two
After be added tumbler, 20~30 parts of ice water is added, suction is -0.06Mpa~-0.08Mpa, adjust running speed 6~
8r/min, tumbling 20 minutes, static 10 minutes, total tumbling time 60 minutes；
Step 4: tumbling back segment：Open tumbler, be added compounding thickener/emulsifier, suction be -0.06Mpa~-
0.08Mpa, adjust 6~8r/min of running speed, tumbling 30 minutes；
Step 5: quiet salt down：Tumbler is opened, the good chicken of tumbling is put into magazine, the quiet 4-8 that salts down of 0~5 DEG C of fresh-keeping warehouse by discharging
Hour；
Step 6: wrapping up in powder：It is uniformly circumferentially intermediate from four with hand when pressing chicken cutlet by the uniform wrapped cassava granular starch of chicken
Firmly, it presses three times in total；
Step 7: quick-frozen：One piece one piece of chicken cutlet is individually placed on stainless steel disc, -30 DEG C or less quick-frozen to chicken cutlet center temperature
- 18 DEG C of degree or less；
Step 8: storage：Quick-frozen good chicken cutlet is packed in storage -18 DEG C of refrigerations, is sold, during which refrigerated storage temperature must not have significantly
Fluctuation.
2. a kind of production method for improving chicken cutlet water conservation Oil keeping as described in claim 1, which is characterized in that the compounding increases
Ropy milk agent, formula composition are：Konjaku powder 75%, Sodium Caseinate 8%, carragheen 5%, calcium hydroxide 2%, sodium carbonate 5%, wood
Melon protease 3 %, lipase 2%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810505155.9A CN108902760A (en) | 2018-05-24 | 2018-05-24 | A kind of production method improving chicken cutlet water conservation Oil keeping |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810505155.9A CN108902760A (en) | 2018-05-24 | 2018-05-24 | A kind of production method improving chicken cutlet water conservation Oil keeping |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108902760A true CN108902760A (en) | 2018-11-30 |
Family
ID=64403003
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810505155.9A Pending CN108902760A (en) | 2018-05-24 | 2018-05-24 | A kind of production method improving chicken cutlet water conservation Oil keeping |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114304521A (en) * | 2021-12-06 | 2022-04-12 | 蚌埠大成食品有限公司 | Quick-frozen chicken slices with potato chip appearance and taste and processing technology thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132892A (en) * | 2011-02-21 | 2011-07-27 | 吴玉华 | Tender chicken breast and method for producing same |
| CN104223168A (en) * | 2014-09-12 | 2014-12-24 | 三统万福（青岛）食品有限公司 | Preparation method of frozen prepared chicken cutlet |
| CN106579016A (en) * | 2016-12-15 | 2017-04-26 | 福建正大食品有限公司 | Chicken steak and processing method thereof |
| CN107048224A (en) * | 2017-03-20 | 2017-08-18 | 江苏虞恒食品有限公司 | A kind of black green pepper chicken takes off preparation method |
| CN107692071A (en) * | 2017-09-27 | 2018-02-16 | 鹤壁市永达调理食品有限公司 | A kind of preparation method of the sandwich chicken row of chocolate cheese |
| CN107874146A (en) * | 2017-12-01 | 2018-04-06 | 新希望六和股份有限公司 | A kind of quick-fried slurry chicken row and preparation method thereof |
-
2018
- 2018-05-24 CN CN201810505155.9A patent/CN108902760A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132892A (en) * | 2011-02-21 | 2011-07-27 | 吴玉华 | Tender chicken breast and method for producing same |
| CN104223168A (en) * | 2014-09-12 | 2014-12-24 | 三统万福（青岛）食品有限公司 | Preparation method of frozen prepared chicken cutlet |
| CN106579016A (en) * | 2016-12-15 | 2017-04-26 | 福建正大食品有限公司 | Chicken steak and processing method thereof |
| CN107048224A (en) * | 2017-03-20 | 2017-08-18 | 江苏虞恒食品有限公司 | A kind of black green pepper chicken takes off preparation method |
| CN107692071A (en) * | 2017-09-27 | 2018-02-16 | 鹤壁市永达调理食品有限公司 | A kind of preparation method of the sandwich chicken row of chocolate cheese |
| CN107874146A (en) * | 2017-12-01 | 2018-04-06 | 新希望六和股份有限公司 | A kind of quick-fried slurry chicken row and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114304521A (en) * | 2021-12-06 | 2022-04-12 | 蚌埠大成食品有限公司 | Quick-frozen chicken slices with potato chip appearance and taste and processing technology thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181130 |
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| RJ01 | Rejection of invention patent application after publication |