CN109043359A - A kind of crisp-fried chicken fillet production method - Google Patents
A kind of crisp-fried chicken fillet production method Download PDFInfo
- Publication number
- CN109043359A CN109043359A CN201810658078.0A CN201810658078A CN109043359A CN 109043359 A CN109043359 A CN 109043359A CN 201810658078 A CN201810658078 A CN 201810658078A CN 109043359 A CN109043359 A CN 109043359A
- Authority
- CN
- China
- Prior art keywords
- product
- tumbling
- chicken fillet
- chaff
- roller
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- 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
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
Abstract
A kind of crisp-fried chicken fillet production method.Raw material solution；Deburring slicing and slitting；Ingredient；Tumbling；It is quiet to salt down；Upper chaff；It is quick-frozen；Pack metal detection；Vanning storage.Crisp-fried chicken fillet that the method for the present invention processes slurry and powder dosage are few, fine and tender taste, in good taste, high in machining efficiency, at low cost.
Description
Technical field
The present invention relates to food processing technology field, in particular to a kind of crisp-fried chicken fillet production method.
Background technique
Chicken, the fine and tender taste of chicken, flavour is delicious, is suitble to a variety of cooking methods, and being rich in nutrition, the work for having nourishing to take care of health
With chicken is not only suitable for propagandizing hotly, stew, and is the meat that comparison is suitble to cold food cold and dressed with sauce.Chicken contains injection Vitamin B_6 etc., egg
The content ratio of white matter is higher, and type is more, and digestibility is high, it is easy to which be absorbed by the body utilization, there is enhancing physical strength, strong body
The effect of body is fat and phosphorus in Chinese's diet structure in addition containing the phospholipid to play an important role is developed to growth in humans
One of important sources of rouge, chicken to malnutritive, chilly is cold, fatigue out of strength, irregular menstruation, anaemia, weakness etc. have it is fine
Dietary function, motherland's medicine thinks, chicken has the effect of middle benefit gas QI invigorating, qi-restoratives replenishing essence, strengthening the spleen and stomach, promoting blood circulation arteries and veins, strengthening the bones and muscles.But
It is that there are many processing methods for chicken, but the prior art is difficult to take into account in terms of processing efficiency, nutrition reservation and mouthfeel.
Summary of the invention
The main purpose of the present invention is to provide a kind of crisp-fried chicken fillet production methods, can effectively solve in background technique
Problem.
To achieve the above object, the technical scheme adopted by the invention is as follows:
A kind of crisp-fried chicken fillet production method, its step are as follows:
Raw material thaws: the big chest of single-freeze refine chicken chosen, will directly pour into defrosting pond natural thaw after the big chest unpacking of the peeling of freezing,
It thaws to Microsoft, centre is without hard phenomenon；
Deburring slicing and slitting: by the big chest manual amendment of peeling after defrosting, cutting away leftover pieces, after be split into thin slice, then along big chest
Texture slitting, the both ends cut do not have to cut out, length press customer requirement 8-12cm within, generous is 8mm, no extravasated blood,
Inflammation, foreign matter etc., Yuan material temperature Du≤16 DEG C；
Ingredient: various auxiliary materials are correctly weighed according to charge ratio, it is ensured that accurate, specific ingredient and weight ratio are as follows:
Fresh Grade Breast 100, salt 1.83, white granulated sugar 2.5, taste be good fresh 0.87, sodium bicarbonate 1, cornstarch 1.7, flour 2.1, water conservation
Agent 2.17, ginger powder (0.05) 0.3, ice water 110, breadcrumbs 30；
Tumbling: the feed intake ratio of meat and water of tumbling is launched according to 1:0.5, and the chicken fillet item and ingredient that cut are poured into tumbler together
Tumbling, feed liquid Wen Du≤10 DEG C vacuumize 0.08mpa-0.09mpa, and revolving speed is 35 hertz, and tumbling time is to go out after 70 minutes
Material；
Quiet to salt down: cutting temperature is 12 DEG C hereinafter, quiet salt down of discharging gently stirred primary in one direction every two hours after tumbling, is salted down
It is 10-12 hours processed；
Upper chaff: opening chaff machine on roller, will first launch in roller into sufficient breadcrumbs, then the chicken fillet food box that will have been pickled
It is evenly distributed on the promotion conveyer belt of chaff machine on roller, uniformly enters it in roller, stir, same to time control
Charge proportion is made, roller picks out rejected product on mesh belt out, and even uniform is freezed into mono-frozen machine, out machine product requirement
The phenomenon that without dew meat, it is uniform to wrap up in chaff, no conglomeration and excessively bending；
Quick-frozen: -32 DEG C of instant freezer temperature, product center temperature is -15 DEG C hereinafter, into the product that will reveal meat before instant freezer after freezing
It rejects, curved product is smoothed out with the fingers directly；
Pack metal detection: the chicken fillet freezed first passes through ice clothing machine and falls on station, has special messenger to be sent to sacker with spades
In front, then by the station with mesh extra damp chaff and broken chicken fillet are screened out, retains complete product packaging, fills 2.5 kilograms
Every bag perhaps 1.0 kilograms every bag or is packed according to customer requirement, and when packaging forbids non-food-borne foreign matter to infiltrate in product, is sealed
Product is by bag by metal detector after mouthful, and Fe:1.5, Sus:2.5, alarming product picks out individual inspiration, after finding metallic foreign body
It packs again；
Vanning storage: it is cased according to client or order requirements.
Crisp-fried chicken fillet that the method for the present invention processes slurry and powder dosage are few, fine and tender taste, in good taste, high in machining efficiency, at
This is low.
Compared with prior art, hereby crisp chicken takes off slurry to the card processed the invention has the following beneficial effects: the method for the present invention
It is few with powder dosage, it is fine and tender taste, in good taste, it is high in machining efficiency, it is at low cost.
[specific embodiment]
To be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, below with reference to specific
Embodiment, the present invention is further explained.
1, raw material thaws: choosing the big chest of single-freeze refine chicken, defrosting pond will be directly poured into after the big chest unpacking of the peeling of freezing certainly
It so thaws, thaws to Microsoft, centre is without hard phenomenon.
2, deburring slicing and slitting: by the big chest manual amendment of peeling after defrosting, cutting away leftover pieces, after be split into thin slice, then
It is cut along the texture of big chest, the both ends cut do not have to cut out, and length is pressed within customer requirement 8-12cm, and generous is 8mm, nothing
Extravasated blood, inflammation, foreign matter etc., Yuan material temperature Du≤16 DEG C.
3, various auxiliary materials correctly ingredient: are weighed according to charge ratio, it is ensured that accurate, specific ingredient and weight ratio are as follows:
Fresh Grade Breast 100, salt 1.83, white granulated sugar 2.5, taste be good fresh 0.87, sodium bicarbonate 1, cornstarch 1.7, flour 2.1, water conservation
Agent 2.17, ginger powder (0.05) 0.3, ice water 110, breadcrumbs 30.
4, tumbling: the feed intake ratio of meat and water of tumbling is launched according to 1:0.5, and the chicken fillet item and ingredient that cut are poured into together
Tumbler tumbling, feed liquid Wen Du≤10 DEG C vacuumize 0.08mpa-0.09mpa, and revolving speed is 35 hertz, and tumbling time is 70 minutes
After discharge.
5, quiet to salt down: cutting temperature is 12 DEG C hereinafter, quiet salt down that discharge gently stirred in one direction every two hours after tumbling
Once, it pickles 10-12 hours.
6, upper chaff: opening chaff machine on roller, will be first launched in roller into sufficient breadcrumbs, then the chicken fillet pickled is used
Food box is evenly distributed on the promotion conveyer belt of chaff machine on roller, uniformly enters it in roller, is stirred,
Charge proportion is controlled simultaneously, so that it will not the phenomenon that conglomeration occur, roller picks out rejected product on mesh belt out, smooth equal
The phenomenon that even to freeze into mono-frozen machine, machine product requirement is without dew meat out, and it is uniform to wrap up in chaff, no conglomeration and excessively bending.
7, quick-frozen: -32 DEG C of instant freezer temperature, product center temperature is -15 DEG C hereinafter, into that will reveal meat before instant freezer after freezing
Product reject, curved product smoothes out with the fingers directly.
8, pack metal detection: the chicken fillet freezed first passes through ice clothing machine and falls on station, has special messenger to be sent to spades
In face of sacker, then extra damp chaff and broken chicken fillet are screened out by the station with mesh, retain complete product packaging, fill
2.5 kilograms every bag perhaps 1.0 kilograms every bag or is packed according to customer requirement, and when packaging forbids non-food-borne foreign matter to infiltrate production
In product, product passes through metal detector, Fe:1.5, Sus:2.5 by bag after sealing, and alarming product picks out individual inspiration, finds gold
It is packed again after belonging to foreign matter.
9, it vanning storage: is cased according to client or order requirements.
6-12 centimetres of finished product length is not less than 85%, and thickness is no more than 1.2 centimetres, and shape need is at vertical bar shape, interior outsourcing
Dress mark is clear correct, there is not allowed that altering product batch number or the name of an article.
Crisp-fried chicken fillet that the method for the present invention processes slurry and powder dosage are few, fine and tender taste, in good taste, high in machining efficiency, at
This is low.
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (1)
1. a kind of crisp-fried chicken fillet production method, which is characterized in that its step are as follows:
Raw material thaws: the big chest of single-freeze refine chicken chosen, will directly pour into defrosting pond natural thaw after the big chest unpacking of the peeling of freezing,
It thaws to Microsoft, centre is without hard phenomenon；
Deburring slicing and slitting: by the big chest manual amendment of peeling after defrosting, cutting away leftover pieces, after be split into thin slice, then along big chest
Texture slitting, the both ends cut do not have to cut out, length press customer requirement 8-12cm within, generous is 8mm, no extravasated blood,
Inflammation, foreign matter etc., Yuan material temperature Du≤16 DEG C；
Ingredient: various auxiliary materials are correctly weighed according to charge ratio, it is ensured that accurate, specific ingredient and weight ratio are as follows:
Fresh Grade Breast 100, salt 1.83, white granulated sugar 2.5, taste be good fresh 0.87, sodium bicarbonate 1, cornstarch 1.7, flour 2.1, water conservation
Agent 2.17, ginger powder (0.05) 0.3, ice water 110, breadcrumbs 30；
Tumbling: the feed intake ratio of meat and water of tumbling is launched according to 1:0.5, and the chicken fillet item and ingredient that cut are poured into tumbler together
Tumbling, feed liquid Wen Du≤10 DEG C vacuumize 0.08mpa-0.09mpa, and revolving speed is 35 hertz, and tumbling time is to go out after 70 minutes
Material；
Quiet to salt down: cutting temperature is 12 DEG C hereinafter, quiet salt down of discharging gently stirred primary in one direction every two hours after tumbling, is salted down
It is 10-12 hours processed；
Upper chaff: opening chaff machine on roller, will first launch in roller into sufficient breadcrumbs, then the chicken fillet food box that will have been pickled
It is evenly distributed on the promotion conveyer belt of chaff machine on roller, uniformly enters it in roller, stir, same to time control
Charge proportion is made, roller picks out rejected product on mesh belt out, and even uniform is freezed into mono-frozen machine, out machine product requirement
The phenomenon that without dew meat, it is uniform to wrap up in chaff, no conglomeration and excessively bending；
Quick-frozen: -32 DEG C of instant freezer temperature, product center temperature is -15 DEG C hereinafter, into the product that will reveal meat before instant freezer after freezing
It rejects, curved product is smoothed out with the fingers directly；
Pack metal detection: the chicken fillet freezed first passes through ice clothing machine and falls on station, has special messenger to be sent to sacker with spades
In front, then by the station with mesh extra damp chaff and broken chicken fillet are screened out, retains complete product packaging, fills 2.5 kilograms
Every bag perhaps 1.0 kilograms every bag or is packed according to customer requirement, and when packaging forbids non-food-borne foreign matter to infiltrate in product, is sealed
Product is by bag by metal detector after mouthful, and Fe:1.5, Sus:2.5, alarming product picks out individual inspiration, after finding metallic foreign body
It packs again；
Vanning storage: it is cased according to client or order requirements.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810658078.0A CN109043359A (en) | 2018-06-25 | 2018-06-25 | A kind of crisp-fried chicken fillet production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810658078.0A CN109043359A (en) | 2018-06-25 | 2018-06-25 | A kind of crisp-fried chicken fillet production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109043359A true CN109043359A (en) | 2018-12-21 |
Family
ID=64820999
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810658078.0A Pending CN109043359A (en) | 2018-06-25 | 2018-06-25 | A kind of crisp-fried chicken fillet production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109043359A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112931793A (en) * | 2021-02-07 | 2021-06-11 | 安徽徽之润食品股份有限公司 | Processing method of crispy chicken fillet |
| CN113498802A (en) * | 2021-08-09 | 2021-10-15 | 长沙过师傅食品有限公司 | Boneless chicken fillet manufacturing process and device |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100104709A1 (en) * | 2004-07-14 | 2010-04-29 | Moon Soo Kim | Method of cooking meat, fowl, or seafood using oil contained therein, and a plate of chicken prepared using the method |
| CN102754850A (en) * | 2012-06-21 | 2012-10-31 | 安徽夏星食品有限公司 | Boneless chicken fillet and making method thereof |
| CN104544243A (en) * | 2014-12-12 | 2015-04-29 | 潍坊润田食品有限责任公司 | Original recipe strips and processing method thereof |
| CN105901544A (en) * | 2016-04-19 | 2016-08-31 | 陕西石羊粮食贸易有限公司 | Production method of quick-frozen chicken cutlets |
| CN105962113A (en) * | 2016-06-27 | 2016-09-28 | 濮阳市德信食品有限公司 | Boneless chicken fillet and manufacture method thereof |
-
2018
- 2018-06-25 CN CN201810658078.0A patent/CN109043359A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100104709A1 (en) * | 2004-07-14 | 2010-04-29 | Moon Soo Kim | Method of cooking meat, fowl, or seafood using oil contained therein, and a plate of chicken prepared using the method |
| CN102754850A (en) * | 2012-06-21 | 2012-10-31 | 安徽夏星食品有限公司 | Boneless chicken fillet and making method thereof |
| CN104544243A (en) * | 2014-12-12 | 2015-04-29 | 潍坊润田食品有限责任公司 | Original recipe strips and processing method thereof |
| CN105901544A (en) * | 2016-04-19 | 2016-08-31 | 陕西石羊粮食贸易有限公司 | Production method of quick-frozen chicken cutlets |
| CN105962113A (en) * | 2016-06-27 | 2016-09-28 | 濮阳市德信食品有限公司 | Boneless chicken fillet and manufacture method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112931793A (en) * | 2021-02-07 | 2021-06-11 | 安徽徽之润食品股份有限公司 | Processing method of crispy chicken fillet |
| CN113498802A (en) * | 2021-08-09 | 2021-10-15 | 长沙过师傅食品有限公司 | Boneless chicken fillet manufacturing process and device |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104187818B (en) | A kind of recuperating chicken row method for salting | |
| CN103653052B (en) | Breaded fish | |
| CN102524819A (en) | Anhui cuisine flavor chicken fillet as well as preparation method and special pickling auxiliary material thereof | |
| CN103340420A (en) | Method for processing meat paste product by utilizing livers of livestock and poultry | |
| CN104041862A (en) | Cuttlefish cake and making method thereof | |
| CN101152012A (en) | Compound nourishing fish product | |
| CN104286920A (en) | Chicken bone and flesh kebabs and production process thereof | |
| CN104366588A (en) | High-dietary fiber seaweed fish ball and preparation method thereof | |
| CN101849684B (en) | Novel crystal chicken sausage and preparation method thereof | |
| CN104013033B (en) | Bag heart fish bean curd and preparation method thereof | |
| CN110651964A (en) | Processing technology for pickling beefsteak with vegetable juice | |
| CN109043359A (en) | A kind of crisp-fried chicken fillet production method | |
| CN104026650A (en) | Cuttlefish bean curd and production method thereof | |
| CN106343409A (en) | Production technology of zanthoxylum armatum fish popcorn | |
| CN104489664A (en) | Shrimp meat-egg sausage and processing method thereof | |
| CN109170646A (en) | A kind of quick-frozen salmon ball | |
| CN105360988A (en) | Pee beef meatball and processing technology thereof | |
| CN103404917B (en) | Abalone fillet and production technology thereof | |
| CN102763867B (en) | Meat paste noodle | |
| CN106942631A (en) | Tasty and refreshing crisp chicken row preparation method Fresh ＆ Tender in Texture | |
| US4871560A (en) | Method of combining fish sawdust with flaked fish | |
| CN103783566A (en) | Cuttlefish sausage and preparation method thereof | |
| CN105166996A (en) | Squid salad product and making method thereof | |
| CN104187858A (en) | Processing method of fish steak | |
| CN103734770B (en) | Breakfast sausage with basil flavor and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181221 |