CN109198476A - Crisp smooth Teng Jiao taste Tang Yang chicken nugget of one kind and preparation method thereof - Google Patents
Crisp smooth Teng Jiao taste Tang Yang chicken nugget of one kind and preparation method thereof Download PDFInfo
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- CN109198476A CN109198476A CN201810933300.3A CN201810933300A CN109198476A CN 109198476 A CN109198476 A CN 109198476A CN 201810933300 A CN201810933300 A CN 201810933300A CN 109198476 A CN109198476 A CN 109198476A
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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
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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
- A23L13/40—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
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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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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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
- A23L13/70—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
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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
- 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
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Abstract
A kind of crisp smooth Teng Jiao taste Tang Yang chicken nugget, is made of: 75-85 parts of Fresh Grade Breast, 9-11 parts of water, 0.3-0.3 parts of chilli powder, 0.1-0.3 parts of rattan green pepper powder, 0.2-0.35 parts of tripolyphosphate, 0.3-0.5 parts of white granulated sugar, 0.15-0.3 parts of salt, 0.1-0.2 parts of monosodium glutamate, 0.35-0.5 parts of cornstarch, 0.15-0.3 parts of vegetable oil the raw material of following mass fraction.The present invention is reasonably combined with spice progress using Fresh Grade Breast as raw material, and the delicious and tenderness of the existing chicken of product, and the natural material fragrance with spice are made after processing, so that product is given bright and beautiful, fresh and alive sense after processing, nutrition is more comprehensively；Color is golden yellow after product is fried, and color is tempting, health delicious.
Description
Technical field
The present invention relates to a kind of chicken products, specifically a kind of crisp smooth Teng Jiao taste Tang Yang chicken nugget and its production side
Method.
Background technique
Tang Yang chicken nugget is one of simple delicious home cooking, and unique flavor is full of nutrition, is favored by people；Current Tang
Raising chicken nugget way is:
1. preparation is boned chicken leg one.It is stand-by after cleaning up.
2. chicken leg is had the one of skin down, no skin one side is beaten with the back side of kitchen knife.
3. chicken leg to be cut into the chicken nugget for closing oneself regard, it is put into 1 egg white after being grabbed 1 minute with cooking wine and continues to grab 1 minute.Most
After be put into 2 dried starch chicken nugget is grabbed it is even.
4. pouring into 1 jin of salad oil after taking one clean pot of high fire to heat.Chicken nugget is put into when rusting is to 5 points of heat, and will
Chicken nugget sets moulding.
5. chicken nugget changes moderate heat after being put into pot, with chopsticks by chicken nugget turn-over when oil starts bubbling, chicken nugget at this moment
It has been formed.Chicken nugget is pulled out when oil emits more and more bubbles and is placed on oil-Absorbing Sheets.
6. multiple chicken nugget, chicken nugget is placed again into oil cauldron, high fire is pulled out after frying it time again.After extra oil content is precipitated
It can be served for sabot.
But current Tang Yang chicken nugget taste is relatively simple, and not crisp enough, taste need to be improved.
Summary of the invention
Technical problem to be solved by the invention is to provide a kind of crisp smooth Teng Jiao taste Tang Yang chicken nuggets and preparation method thereof.
In order to solve the above technical problems, the technical scheme is that a kind of crisp smooth Teng Jiao taste Tang Yang chicken nugget, by with
The raw material of lower mass fraction forms: 75-85 parts of Fresh Grade Breast, 9-11 parts of water, 0.3-0.3 parts of chilli powder, 0.1-0.3 parts of rattan green pepper powder,
0.2-0.35 parts of tripolyphosphate, 0.3-0.5 parts of white granulated sugar, 0.15-0.3 parts of salt, 0.1-0.2 parts of monosodium glutamate, cornstarch
0.35-0.5 parts, 0.15-0.3 parts of vegetable oil.
The present invention also provides the production methods of the crisp smooth Teng Jiao taste Tang Yang chicken nugget of above-mentioned one kind, comprising the following steps:
(1) Fresh Grade Breast is shifted to an earlier date 8-12 hour to be placed in 0-4 DEG C of environment and thaw；The meat piece of weight 7-8g is cut into after defrosting
It is spare；
(2) frequency conversion tumbler, precise chilli powder, rattan green pepper powder, tripolyphosphate, white granulated sugar, salt, taste tumbling technique: are used
After essence, cornstarch, vegetable oil weigh reinspection, pours into tumbler, was first mixed evenly tumbling liquid with 40HZ tumbling 3 minutes,
The pigeon breast meat piece cut is added, tumbling 1 minute, tumbler is sealed, -0.07-0.08Mpa is evacuated to, with turning for 30HZ
Speed, tumbling 30 minutes, interval 10 minutes can discharge at tumbling 30 minutes, and drop temperature controls between 6-10 DEG C, be put into 0-
12-24 hours are stood in 4 DEG C of library；
(3) successively stored refrigerated by fried, quick-frozen, weighing, pack, metal detection, vanning, storage again.
The present invention is reasonably combined with spice progress using Fresh Grade Breast as raw material, and the delicious of the existing chicken of product is made after processing
And tenderness, and the natural material fragrance with spice, so that product is given bright and beautiful, fresh and alive sense after processing, nutrition is more comprehensively；It produces
Color is golden yellow after product are fried, and color is tempting, health delicious.
Specific embodiment
The present invention is described further combined with specific embodiments below.
Embodiment 1
A kind of crisp smooth Teng Jiao taste Tang Yang chicken nugget, is made: 80 parts of Fresh Grade Breast, 9 parts of water, chilli powder of following raw material
0.2,0.2 part of rattan green pepper powder, 0.2 part of tripolyphosphate, 0.35 part of white granulated sugar, 0.3 part of salt, 0.15 part of monosodium glutamate, cornstarch 0.4
Part, 0.2 part of vegetable oil.
The production method of the above-mentioned crisp smooth Teng Jiao taste Tang Yang chicken nugget of one kind, comprising the following steps:
(1) Fresh Grade Breast is shifted to an earlier date 8-12 hour to be placed in 0-4 DEG C of environment and thaw；The pigeon breast of weight 7-8g is cut into after defrosting
Meat piece is spare；
(2) technique:
With frequency conversion tumbler, precise chilli powder, rattan green pepper powder, tripolyphosphate, white granulated sugar, salt, monosodium glutamate, cornstarch,
It after vegetable oil weighs reinspection, pours into tumbler, was first mixed evenly tumbling liquid with 40HZ tumbling 3 minutes, add and cut
Fresh Grade Breast tumbling 1 minute, tumbler is sealed, -0.07-0.08Mpa is evacuated to, and with the revolving speed of 30HZ, tumbling 30 minutes i.e.
It can discharge, drop temperature controls between 6-10 DEG C；
(3) it stands:
The material that tumbling is terminated is put into 0-4 DEG C of library and stands 12-24 hours；
(4) fried:
The material terminated will be stood, it is 30 seconds fried with 170 DEG C of hot oils；
(5) quick-frozen:
Fried good product is passed to conveyer belt to cool down while advancing, it is quick-frozen to be passed to instant freezer progress, it is desirable that produce after quick-frozen
Product central temperature is necessary≤and -18 DEG C；
(6) it packs:
By quick-frozen good product, product is packed according to customer requirement, it is desirable that product placement is neat, the date is clear, specification,
Correctly, sealing formation is tight.Labeling specification.Packaging bag is not damaged；
(7) quick-frozen:
The product for installing bag is passed to conveyer belt to cool down while advancing, it is quick-frozen to be passed to instant freezer progress, it is desirable that produce after quick-frozen
Product central temperature is necessary≤and -18 DEG C；
(8) gold is visited, cases:
It cases after quick-frozen good product is had to pass through metal detector detection；Want smooth for every bag when vanning, carton sealing
It is tight, middle seam≤5mm, two bandings it is highly ordered consistent, tape wants smooth, cannot there is gauffer, and carton will keep clear
The clean printing date of manufacture will be consistent simultaneously clear, carefully and neatly done with the date of packaging bag；
(9) it is put in storage:
The finished product for sealing case is neatly packed by specification requirement, it is put into -18 DEG C of freezer storage in time, product temperature is -18
DEG C, storage period is no more than 12 months.
Embodiment 2
A kind of crisp smooth Teng Jiao taste Tang Yang chicken nugget, is made: 80 parts of Fresh Grade Breast, 10 parts of water, chilli powder of following raw material
0.2,0.2 part of rattan green pepper powder, 0.3 part of tripolyphosphate, 0.4 part of white granulated sugar, 0.2 part of salt, 0.1 part of monosodium glutamate, cornstarch 0.4
Part, 0.2 part of vegetable oil.
The production method of the above-mentioned crisp smooth Teng Jiao taste Tang Yang chicken nugget of one kind, comprising the following steps:
(1) Fresh Grade Breast is shifted to an earlier date 8-12 hour to be placed in 0-4 DEG C of environment and thaw；The pigeon breast of weight 7-8g is cut into after defrosting
Meat piece is spare；
(2) technique:
With frequency conversion tumbler, precise chilli powder, rattan green pepper powder, tripolyphosphate, white granulated sugar, salt, monosodium glutamate, cornstarch,
It after vegetable oil weighs reinspection, pours into tumbler, was first mixed evenly tumbling liquid with 40HZ tumbling 3 minutes, add and cut
Fresh Grade Breast tumbling 1 minute, tumbler is sealed, -0.07-0.08Mpa is evacuated to, with the revolving speed of 30HZ, tumbling 30 minutes,
Intermittently 10 minutes, then can discharge for tumbling 30 minutes, drop temperature controls between 6-10 DEG C；
(3) it stands:
The material that tumbling is terminated is put into 0-4 DEG C of library and stands 12-24 hours；
(4) fried:
The material terminated will be stood, it is 30 seconds fried with 170 DEG C of hot oils；
(5) quick-frozen:
Fried good product is passed to conveyer belt to cool down while advancing, it is quick-frozen to be passed to instant freezer progress, it is desirable that produce after quick-frozen
Product central temperature is necessary≤and -18 DEG C；
(6) it packs:
By quick-frozen good product, product is packed according to customer requirement, it is desirable that product placement is neat, the date is clear, specification,
Correctly, sealing formation is tight.Labeling specification.Packaging bag is not damaged；
(7) quick-frozen:
The product for installing bag is passed to conveyer belt to cool down while advancing, it is quick-frozen to be passed to instant freezer progress, it is desirable that produce after quick-frozen
Product central temperature is necessary≤and -18 DEG C；
(8) gold is visited, cases:
It cases after quick-frozen good product is had to pass through metal detector detection；Want smooth for every bag when vanning, carton sealing
It is tight, middle seam≤5mm, two bandings it is highly ordered consistent, tape wants smooth, cannot there is gauffer, and carton will keep clear
The clean printing date of manufacture will be consistent simultaneously clear, carefully and neatly done with the date of packaging bag；
(9) it is put in storage:
The finished product for sealing case is neatly packed by specification requirement, it is put into -18 DEG C of freezer storage in time, product temperature is -18
DEG C, storage period is no more than 12 months.
Embodiment 3
A kind of crisp smooth Teng Jiao taste Tang Yang chicken nugget, is made: 80 parts of Fresh Grade Breast, 10 parts of water, chilli powder of following raw material
0.2,0.2 part of rattan green pepper powder, 0.3 part of tripolyphosphate, 0.4 part of white granulated sugar, 0.2 part of salt, 0.1 part of monosodium glutamate, cornstarch 0.4
Part, 0.2 part of vegetable oil.
The production method of above-mentioned Teng Jiao taste Tang Yang, comprising the following steps:
(1) Fresh Grade Breast is shifted to an earlier date 8-12 hour to be placed in 0-4 DEG C of environment and thaw；The pigeon breast of weight 7-8g is cut into after defrosting
Meat piece is spare；
(2) technique:
With frequency conversion tumbler, precise chilli powder, rattan green pepper powder, tripolyphosphate, white granulated sugar, salt, monosodium glutamate, cornstarch,
It after vegetable oil weighs reinspection, pours into tumbler, was first mixed evenly tumbling liquid with 40HZ tumbling 3 minutes, add and cut
Fresh Grade Breast tumbling 1 minute, tumbler is sealed, -0.07-0.08Mpa is evacuated to, with the revolving speed of 30HZ, tumbling 30 minutes,
Intermittently 10 minutes, then can discharge for tumbling 50 minutes, drop temperature controls between 6-10 DEG C；
(3) it stands:
The material that tumbling is terminated is put into 0-4 DEG C of library and stands 12-24 hours；
(4) fried:
The material terminated will be stood, it is 30 seconds fried with 170 DEG C of hot oils；
(5) quick-frozen:
Fried good product is passed to conveyer belt to cool down while advancing, it is quick-frozen to be passed to instant freezer progress, it is desirable that produce after quick-frozen
Product central temperature is necessary≤and -18 DEG C；
(6) it packs:
By quick-frozen good product, product is packed according to customer requirement, it is desirable that product placement is neat, the date is clear, specification,
Correctly, sealing formation is tight.Labeling specification.Packaging bag is not damaged；
(7) quick-frozen:
The product for installing bag is passed to conveyer belt to cool down while advancing, it is quick-frozen to be passed to instant freezer progress, it is desirable that produce after quick-frozen
Product central temperature is necessary≤and -18 DEG C；
(8) gold is visited, cases:
It cases after quick-frozen good product is had to pass through metal detector detection；Want smooth for every bag when vanning, carton sealing
It is tight, middle seam≤5mm, two bandings it is highly ordered consistent, tape wants smooth, cannot there is gauffer, and carton will keep clear
The clean printing date of manufacture will be consistent simultaneously clear, carefully and neatly done with the date of packaging bag；
(9) it is put in storage:
The finished product for sealing case is neatly packed by specification requirement, it is put into -18 DEG C of freezer storage in time, product temperature is -18
DEG C, storage period is no more than 12 months.
The various embodiments described above are as follows through results of sensory evaluation:
| Evaluation index | Taste | Mouthfeel | Appearance | Total score |
| Embodiment 1 | 9.5 | 5 | 9.5 | 24 |
| Embodiment 2 | 9.6 | 9.8 | 9.6 | 29 |
| Embodiment 3 | 9.6 | 4 | 9.6 | 23.2 |
Remarks: full marks are 30 points.
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 (4)
1. a kind of crisp smooth Teng Jiao taste Tang Yang chicken nugget, which is characterized in that be made of the raw material of following mass fraction: Fresh Grade Breast
75-85 parts, 9-11 parts of water, 0.3-0.3 parts of chilli powder, 0.1-0.3 parts of rattan green pepper powder, 0.2-0.35 parts of tripolyphosphate, white granulated sugar
0.3-0.5 parts, 0.15-0.3 parts of salt, 0.1-0.2 parts of monosodium glutamate, 0.35-0.5 parts of cornstarch, 0.15-0.3 parts of vegetable oil.
2. a kind of crisp smooth Teng Jiao taste Tang Yang chicken nugget as described in claim 1, which is characterized in that by following mass fraction
Raw material composition: 80 parts of Fresh Grade Breast, 10 parts of water, chilli powder 0.2,0.2 part of rattan green pepper powder, 0.3 part of tripolyphosphate, 0.4 part of white granulated sugar,
0.2 part of salt, 0.1 part of monosodium glutamate, 0.4 part of cornstarch, 0.2 part of vegetable oil.
3. a kind of production method of crisp smooth Teng Jiao taste Tang Yang chicken nugget as described in claim 1, which is characterized in that including under
Step:
(1) Fresh Grade Breast is shifted to an earlier date 8-12 hour to be placed in 0-4 DEG C of environment and thaw；The meat piece of weight 7-8g is cut into after defrosting
It is spare；
(2) frequency conversion tumbler, precise chilli powder, rattan green pepper powder, tripolyphosphate, white granulated sugar, salt, monosodium glutamate, jade technique: are used
After rice starch, vegetable oil weigh reinspection, pours into tumbler, be first mixed evenly tumbling liquid with 40HZ tumbling 3 minutes, add
The pigeon breast meat piece cut tumbling 1 minute, tumbler is sealed, and being evacuated to -0.07-0.08Mpa tumbling 60 minutes can go out
Material, drop temperature control between 6-10 DEG C, are put into 0-4 DEG C of library and stand 12-24 hours.
(3) successively stored refrigerated by fried, quick-frozen, weighing, pack, metal detection, vanning, storage again.
4. a kind of production method of crisp smooth Teng Jiao taste Tang Yang chicken nugget as claimed in claim 3, it is characterised in that: the rolling
Rubbing is two sections of tumbling methods, with the revolving speed of 35HZ, tumbling 30 minutes, and interval 10 minutes, then tumbling 30 minutes.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810933300.3A CN109198476A (en) | 2018-08-16 | 2018-08-16 | Crisp smooth Teng Jiao taste Tang Yang chicken nugget of one kind and preparation method thereof |
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| CN201810933300.3A CN109198476A (en) | 2018-08-16 | 2018-08-16 | Crisp smooth Teng Jiao taste Tang Yang chicken nugget of one kind and preparation method thereof |
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| CN201810933300.3A Pending CN109198476A (en) | 2018-08-16 | 2018-08-16 | Crisp smooth Teng Jiao taste Tang Yang chicken nugget of one kind and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110279072A (en) * | 2019-03-20 | 2019-09-27 | 枣庄学院 | A kind of preparation method of health Tang Yang |
| CN110623213A (en) * | 2019-10-28 | 2019-12-31 | 成都大有拈头品牌策划有限公司 | Standard formula and process flow of black golden crispy meat |
| CN111150002A (en) * | 2020-01-15 | 2020-05-15 | 山东三涛食品有限公司 | Japanese Tangyang fried chicken and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103976324A (en) * | 2014-05-30 | 2014-08-13 | 辽宁禾丰食品有限公司 | Rattan pepper-flavor quick-frozen chicken breast seasoning formula and using method thereof |
| CN107198137A (en) * | 2017-07-15 | 2017-09-26 | 诸城市东方食品有限公司 | A kind of pigeon breast steak and its processing method |
| CN107279792A (en) * | 2017-07-13 | 2017-10-24 | 诸城市东方食品有限公司 | A kind of rattan green pepper chicken row and its manufacture craft |
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2018
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103976324A (en) * | 2014-05-30 | 2014-08-13 | 辽宁禾丰食品有限公司 | Rattan pepper-flavor quick-frozen chicken breast seasoning formula and using method thereof |
| CN107279792A (en) * | 2017-07-13 | 2017-10-24 | 诸城市东方食品有限公司 | A kind of rattan green pepper chicken row and its manufacture craft |
| CN107198137A (en) * | 2017-07-15 | 2017-09-26 | 诸城市东方食品有限公司 | A kind of pigeon breast steak and its processing method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110279072A (en) * | 2019-03-20 | 2019-09-27 | 枣庄学院 | A kind of preparation method of health Tang Yang |
| CN110623213A (en) * | 2019-10-28 | 2019-12-31 | 成都大有拈头品牌策划有限公司 | Standard formula and process flow of black golden crispy meat |
| CN111150002A (en) * | 2020-01-15 | 2020-05-15 | 山东三涛食品有限公司 | Japanese Tangyang fried chicken and preparation method thereof |
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