CN109329773A - A kind of production method and chicken cutlet of chicken cutlet - Google Patents
A kind of production method and chicken cutlet of chicken cutlet Download PDFInfo
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- CN109329773A CN109329773A CN201811341006.XA CN201811341006A CN109329773A CN 109329773 A CN109329773 A CN 109329773A CN 201811341006 A CN201811341006 A CN 201811341006A CN 109329773 A CN109329773 A CN 109329773A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 59
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 239000002002 slurry Substances 0.000 claims abstract description 29
- 210000000481 Breast Anatomy 0.000 claims abstract description 25
- 244000144977 poultry Species 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 23
- 230000000875 corresponding Effects 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 239000002253 acid Substances 0.000 claims abstract description 17
- 229940005550 Sodium alginate Drugs 0.000 claims abstract description 16
- 235000009499 Vanilla fragrans Nutrition 0.000 claims abstract description 16
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims abstract description 16
- MSXHSNHNTORCAW-UHFFFAOYSA-M sodium 3,4,5,6-tetrahydroxyoxane-2-carboxylate Chemical compound [Na+].OC1OC(C([O-])=O)C(O)C(O)C1O MSXHSNHNTORCAW-UHFFFAOYSA-M 0.000 claims abstract description 16
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 16
- 239000000661 sodium alginate Substances 0.000 claims abstract description 16
- 240000002234 Allium sativum Species 0.000 claims abstract description 9
- 240000004499 Cinnamomum aromaticum Species 0.000 claims abstract description 9
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 9
- 241001522129 Pinellia Species 0.000 claims abstract description 9
- 240000008529 Triticum aestivum Species 0.000 claims abstract description 9
- 240000007329 Zingiber officinale Species 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- UXVMQQNJUSDDNG-UHFFFAOYSA-L cacl2 Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 9
- 239000001110 calcium chloride Substances 0.000 claims abstract description 9
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 9
- 235000014103 egg white Nutrition 0.000 claims abstract description 9
- 210000000969 egg white Anatomy 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 235000004611 garlic Nutrition 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 235000012907 honey Nutrition 0.000 claims abstract description 9
- 235000002732 oignon Nutrition 0.000 claims abstract description 9
- 229920001592 potato starch Polymers 0.000 claims abstract description 9
- 239000008159 sesame oil Substances 0.000 claims abstract description 9
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 9
- 235000021307 wheat Nutrition 0.000 claims abstract description 9
- 240000006217 Mentha pulegium Species 0.000 claims abstract description 8
- 235000016257 Mentha pulegium Nutrition 0.000 claims abstract description 8
- 235000001050 hortel pimenta Nutrition 0.000 claims abstract description 8
- 235000006678 peppermint Nutrition 0.000 claims abstract description 8
- 235000015132 peppermint Nutrition 0.000 claims abstract description 8
- 235000007735 peppermint Nutrition 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 239000008187 granular material Substances 0.000 claims abstract description 7
- 238000009938 salting Methods 0.000 claims abstract description 7
- 238000003307 slaughter Methods 0.000 claims abstract description 7
- 239000007921 spray Substances 0.000 claims abstract description 5
- 244000290333 Vanilla fragrans Species 0.000 claims abstract 6
- 241000234282 Allium Species 0.000 claims description 8
- 240000008574 Capsicum frutescens Species 0.000 claims description 8
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 239000001390 capsicum minimum Substances 0.000 claims description 4
- 238000005119 centrifugation Methods 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 240000005856 Lyophyllum decastes Species 0.000 claims description 2
- 235000013194 Lyophyllum decastes Nutrition 0.000 claims description 2
- 239000000463 material Substances 0.000 claims 1
- 150000003839 salts Chemical class 0.000 claims 1
- 239000011780 sodium chloride Substances 0.000 claims 1
- 240000002840 Allium cepa Species 0.000 abstract 1
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 241000499037 Vanilla Species 0.000 description 10
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N (3β)-Cholest-5-en-3-ol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 210000001367 Arteries Anatomy 0.000 description 1
- 210000000988 Bone and Bones Anatomy 0.000 description 1
- 229940107161 Cholesterol Drugs 0.000 description 1
- 210000003205 Muscles Anatomy 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 210000000952 Spleen Anatomy 0.000 description 1
- 210000002784 Stomach Anatomy 0.000 description 1
- 210000003462 Veins Anatomy 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000008242 dietary patterns Nutrition 0.000 description 1
- 229940079593 drugs Drugs 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000006011 modification reaction Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive Effects 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting Effects 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus 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
- 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
- A23L13/70—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
-
- 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
- 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 chicken cutlet and chicken cutlet, and wherein method is the following steps are included: acid discharge；The Fresh Grade Breast for taking slaughter clean is 18-20 minutes cooling；Spray the sodium alginate soln that mass fraction is 1%-2%；Acid discharge 18-20 hours, obtain cold freshly-slaughtered poultry row；It is marinated；It is placed in tumbler vacuum knead-salting 5-8 hours；The corresponding cure of Fresh Grade Breast of every 100 parts by weight includes that the raw material of following parts by weight is made: 1-2 parts of vanilla, 3-4 parts of sodium alginate, 2-3 parts of calcium chloride, 2-3 parts of chilli powder, 3-4 parts of five-spice powder, 1-2 parts of onion parts, 1-2 parts of bruised ginger, 1-2 parts of garlic granule, 13-15 parts of sesame oil, 3-4 parts of the tuber of pinellia, 5-6 parts of dried orange peel, 2-3 parts of peppermint, 4-7 parts of honey and 1-2 parts of cassia seed；Wrap up in slurry；Cold freshly-slaughtered poultry row after will be marinated wraps slurry；The corresponding slurry of Fresh Grade Breast of every 100 parts by weight includes that the raw material of following parts by weight is made: 1-2 parts of vanilla, 5-8 parts of egg white, 1-2 parts of baking powder, 6-14 parts of potato starch and 15-25 parts of wheat flour.The chicken cutlet moisture content made of the production method of this chicken cutlet is high, Fresh & Tender in Texture.
Description
Technical field
The present invention relates to chicken cutlet processing technique field more particularly to the production methods and chicken cutlet of a kind of chicken cutlet.
Background technique
Chicken fine and tender taste succulence, flavour is delicious, is chinese tradition cuisines, from ancient times very popular.Chinese tradition
Medicine thinks that 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.And modern medicine study table
Bright chicken has the characteristics that low fat, high protein, low cholesterol, contained protein are mostly complete protein, amino acid composition
It is similar to human body protein, be easy to be absorbed by the body, nutritive value is high, can be used for supplementing the shortages of various classification protein with not
Foot is fatty in China's Dietary Pattern of Residents in addition rich in there is the phospholipid to play an important role to growth in humans's development in chicken
One of with the important sources of phosphatide.With the continuous improvement of economy development continuously and healthily and living standards of the people, public diet
Consumption of meat structure deep reform also is occurring, successively decrease year by year by the consumption of the red meat of representative of pork, and using chicken as generation
The plain boiled pork consumption of table just increases year by year, and this requires chicken products on processing method and product form constantly to nutrient laden, peace
Quan Hua, high-speeding and health direction are developed, to meet ever-increasing market and social demand.Nutrition efficiently chicken system
Product will become one of the main body of market comsupton.
Current chicken cutlet work in-process does not carry out the water conservation of chicken cutlet, and the chicken cutlet moisture made is lower, meat when frying
Matter is older, not fresh and tender enough.
Summary of the invention
In view of this, passing through this technical problem to be solved in the present invention is to provide a kind of production method of chicken cutlet and chicken cutlet
Chicken cutlet moisture content made of the production method of chicken cutlet is high, Fresh & Tender in Texture.
The technical scheme of the present invention is realized as follows:
A kind of production method of chicken cutlet, comprising the following steps:
S1: acid discharge；
The Fresh Grade Breast for taking slaughter clean is 18-20 minutes cooling at a temperature of 10-15 DEG C；Sprinkling mass fraction is 1%-2%
Sodium alginate soln；Acid discharge 18-20 hours under conditions of 0-4 DEG C of temperature, humidity 90%, cold freshly-slaughtered poultry row is obtained；
S2: marinated；
Cure and cold freshly-slaughtered poultry be set with are entered into vacuum knead-salting 5-8 hours in tumbler；
The corresponding cure of Fresh Grade Breast of every 100 parts by weight includes that the raw material of following parts by weight is made:
1-2 parts of vanilla, 3-4 parts of sodium alginate, 2-3 parts of calcium chloride, 2-3 parts of chilli powder, 3-4 parts of five-spice powder, onion parts 1-2
Part, 1-2 parts of bruised ginger, 1-2 parts of garlic granule, 13-15 parts of sesame oil, 3-4 parts of the tuber of pinellia, 5-6 parts of dried orange peel, 2-3 parts of peppermint, 4-7 parts of honey and
1-2 parts of cassia seed；
S3: slurry is wrapped up in；
Cold freshly-slaughtered poultry row after will be marinated wraps slurry；
The corresponding slurry of Fresh Grade Breast of every 100 parts by weight includes that the raw material of following parts by weight is made:
1-2 parts of vanilla, 5-8 parts of egg white, 1-2 parts of baking powder, 6-14 parts of potato starch and 15-25 parts of wheat flour.
Preferably, the corresponding cure of Fresh Grade Breast of every 100 parts by weight includes that the raw material of following parts by weight is made:
2 parts of vanilla, 4 parts of sodium alginate, 3 parts of calcium chloride, 3 parts of capsicum, 3 parts of five-spice powder, 2 parts of onion parts, 2 parts of bruised ginger, garlic granule 1
Part, 14 parts of sesame oil, 4 parts of the tuber of pinellia, 5 parts of dried orange peel, 3 parts of peppermint, 6 parts of honey and 2 parts of cassia seed；
The corresponding slurry of Fresh Grade Breast of every 100 parts by weight includes that the raw material of following parts by weight is made:
2 parts of vanilla, 7 parts of egg white, 1 part of baking powder, 10 parts of potato starch and 20 parts of wheat flour.
Preferably, temperature that is described marinated and wrapping up in slurry is 0-4 DEG C.
Chicken cutlet etc. is after acid discharge, and in 0-4 DEG C of at a temperature of optimum preservation, therefore temperature that is marinated and wrapping up in slurry is 0-4
℃。
Preferably, it is described wrap up in slurry after, further includes:
S4: fried；
Cold freshly-slaughtered poultry is come to frying 60-80 seconds under 150-160 DEG C of oil temperature.
It is preliminary fried by being carried out to chicken cutlet, chicken cutlet can be carried out shaping, while can directly pass through in order to client micro-
Wave furnace carries out heating and eats, convenient without fried again.
Preferably, after the frying, further includes:
Centrifugation；
Cold freshly-slaughtered poultry is drained into centrifuge to be centrifuged, the revolving speed of centrifuge is 500-600r/min, and the time of centrifugation is
6-7 minutes.
By being centrifuged to fried chicken cutlet, the oil content of chicken cutlet can be reduced, the health of eater is beneficial to.
Preferably, tumbler vacuumizes 0.04-0.1Mpa, tumbling 5-8 hours under the revolving speed of 3-5r/min.
Chicken cutlet with this condition is higher to the absorptivity of cure, and yield rate increases higher.
The invention also provides a kind of chicken cutlet, are made by the production method of above-mentioned chicken cutlet.
The production method of chicken cutlet proposed by the present invention, by the way that sodium alginate soln is added in acid discharge, it is ensured that acid discharge
The water content of chicken afterwards, while sodium alginate and calcium chloride being added when pickling and wrapping up in slurry, it can be formed on chicken cutlet surface compound
Film, reduces the drying loss of chicken cutlet, to improve the moisture content of chicken cutlet, keeps chicken cutlet Fresh & Tender in Texture.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
Embodiment 1
The embodiment of the present invention proposes a kind of production method of chicken cutlet, comprising the following steps:
S1: acid discharge；
The Fresh Grade Breast for taking slaughter clean is 18 minutes cooling at a temperature of 10 DEG C；Spray the sodium alginate that mass fraction is 1%
Solution；Acid discharge 18 hours under conditions of temperature 0, humidity 90% obtain cold freshly-slaughtered poultry row；
S2: marinated；
Cure and cold freshly-slaughtered poultry be set with are entered into vacuum knead-salting 5 hours in tumbler；
The corresponding cure of Fresh Grade Breast of every 100 parts by weight includes that the raw material of following parts by weight is made:
1 part of vanilla, 3 parts of sodium alginate, 2 parts of calcium chloride, 2 parts of chilli powder, 3 parts of five-spice powder, 1 part of onion parts, 1 part of bruised ginger, garlic
1 part of end, 13 parts of sesame oil, 3 parts of the tuber of pinellia, 5 parts of dried orange peel, 2 parts of peppermint, 4 parts of honey and 1 part of cassia seed；
S3: slurry is wrapped up in；
Cold freshly-slaughtered poultry row after will be marinated wraps slurry；
The corresponding slurry of Fresh Grade Breast of every 100 parts by weight includes that the raw material of following parts by weight is made:
1 part of vanilla, 5 parts of egg white, 1 part of baking powder, 6 parts of potato starch and 15 parts of wheat flour.
Embodiment 2
A kind of production method of chicken cutlet, comprising the following steps:
S1: acid discharge；
The Fresh Grade Breast for taking slaughter clean is 20 minutes cooling at a temperature of 15 DEG C；Spray the sodium alginate that mass fraction is 2%
Solution；Acid discharge 20 hours under conditions of 0-4 DEG C of temperature, humidity 90% obtain cold freshly-slaughtered poultry row；
S2: marinated；
Cure and cold freshly-slaughtered poultry be set with are entered into vacuum knead-salting 8 hours in tumbler；
The corresponding cure of Fresh Grade Breast of every 100 parts by weight includes that the raw material of following parts by weight is made:
2 parts of vanilla, 4 parts of sodium alginate, 3 parts of calcium chloride, 3 parts of chilli powder, 4 parts of five-spice powder, 2 parts of onion parts, 2 parts of bruised ginger, garlic
2 parts of end, 15 parts of sesame oil, 4 parts of the tuber of pinellia, 6 parts of dried orange peel, 3 parts of peppermint, 7 parts of honey and 2 parts of cassia seed；
S3: slurry is wrapped up in；
Cold freshly-slaughtered poultry row after will be marinated wraps slurry；
The corresponding slurry of Fresh Grade Breast of every 100 parts by weight includes that the raw material of following parts by weight is made:
2 parts of vanilla, 8 parts of egg white, 2 parts of baking powder, 14 parts of potato starch and 25 parts of wheat flour.
Embodiment 3
A kind of production method of chicken cutlet, comprising the following steps:
S1: acid discharge；
The Fresh Grade Breast for taking slaughter clean is 18 minutes cooling at a temperature of 12 DEG C；Spray the sodium alginate that mass fraction is 2%
Solution；Acid discharge 20 hours under conditions of 0-4 DEG C of temperature, humidity 90% obtain cold freshly-slaughtered poultry row；
S2: marinated；
Cure and cold freshly-slaughtered poultry be set with are entered into vacuum knead-salting 6 hours in tumbler；
The corresponding cure of Fresh Grade Breast of every 100 parts by weight includes that the raw material of following parts by weight is made:
2 parts of vanilla, 4 parts of sodium alginate, 3 parts of calcium chloride, 3 parts of capsicum, 3 parts of five-spice powder, 2 parts of onion parts, 2 parts of bruised ginger, garlic granule 1
Part, 14 parts of sesame oil, 4 parts of the tuber of pinellia, 5 parts of dried orange peel, 3 parts of peppermint, 6 parts of honey and 2 parts of cassia seed；
S3: slurry is wrapped up in；
Cold freshly-slaughtered poultry row after will be marinated wraps slurry；
The corresponding slurry of Fresh Grade Breast of every 100 parts by weight includes that the raw material of following parts by weight is made:
2 parts of vanilla, 7 parts of egg white, 1 part of baking powder, 10 parts of potato starch and 20 parts of wheat flour.
Comparative example 1
A kind of production method of chicken cutlet, comprising the following steps:
S1: acid discharge；
The Fresh Grade Breast for taking slaughter clean is 18-20 minutes cooling at a temperature of 12 DEG C；At 0-4 DEG C of temperature, the item of humidity 90%
Acid discharge 18-20 hours under part, cold freshly-slaughtered poultry row is obtained；
S2: marinated；
Cure and cold freshly-slaughtered poultry be set with are entered into vacuum knead-salting 5-8 hours in tumbler；
The corresponding cure of Fresh Grade Breast of every 100 parts by weight includes that the raw material of following parts by weight is made:
It is 3 parts of capsicum, 3 parts of five-spice powder, 2 parts of onion parts, 2 parts of bruised ginger, 1 part of garlic granule, 14 parts of sesame oil, 4 parts of the tuber of pinellia, 5 parts of dried orange peel, thin
3 parts of lotus, 6 parts of honey and 2 parts of cassia seed；
S3: slurry is wrapped up in；
Cold freshly-slaughtered poultry row after will be marinated wraps slurry；
The corresponding slurry of Fresh Grade Breast of every 100 parts by weight includes that the raw material of following parts by weight is made:
7 parts of egg white, 1 part of baking powder, 10 parts of potato starch and 20 parts of wheat flour.
It randomly selects using each five pieces of chicken cutlet made from above-described embodiment and comparative example, uses rapid moisture test of meat instrument
Its moisture content is measured, the result is as follows:
| Chicken cutlet 1 | Chicken cutlet 2 | Chicken cutlet 3 | Chicken cutlet 4 | Chicken cutlet 5 | Average moisture content | |
| Embodiment 1 | 64.2% | 64.3% | 64.1% | 64.1% | 64.3% | 64.2% |
| Embodiment 2 | 64.4% | 64.7% | 64.5% | 64.5% | 64.6% | 64.5% |
| Embodiment 3 | 65.2% | 64.9% | 65.1% | 65.2% | 65.0% | 65.1% |
| Comparative example 1 | 59.4% | 60.1% | 59.8% | 60% | 60.2% | 59.9% |
As upper table it is found that the moisture content of the chicken cutlet as made from the embodiment of the present application is significantly higher than the chicken cutlet in comparative example
Moisture content.
Finally, it should be noted that the foregoing is merely presently preferred embodiments of the present invention, it is merely to illustrate skill of the invention
Art scheme, is not intended to limit the scope of the present invention.Any modification for being made all within the spirits and principles of the present invention,
Equivalent replacement, improvement etc., are included within the scope of protection of the present invention.
Claims (7)
1. a kind of production method of chicken cutlet, which comprises the following steps:
S1: acid discharge；
The Fresh Grade Breast for taking slaughter clean is 18-20 minutes cooling at a temperature of 10-15 DEG C；Spray the sea that mass fraction is 1%-2%
Solution of sodium alginate；Acid discharge 18-20 hours under conditions of 0-4 DEG C of temperature, humidity 90%, cold freshly-slaughtered poultry row is obtained；
S2: marinated；
Cure and cold freshly-slaughtered poultry be set with are entered into vacuum knead-salting 5-8 hours in tumbler；
The corresponding cure of Fresh Grade Breast of every 100 parts by weight includes that the raw material of following parts by weight is made:
1-2 parts of vanilla, 3-4 parts of sodium alginate, 2-3 parts of calcium chloride, 2-3 parts of chilli powder, 3-4 parts of five-spice powder, 1-2 parts of onion parts, ginger
1-2 parts last, 1-2 parts of garlic granule, 13-15 parts of sesame oil, 3-4 parts of the tuber of pinellia, 5-6 parts of dried orange peel, 2-3 parts of peppermint, 4-7 parts of honey and cassia seed
1-2 parts；
S3: slurry is wrapped up in；
Cold freshly-slaughtered poultry row after will be marinated wraps slurry；
The corresponding slurry of Fresh Grade Breast of every 100 parts by weight includes that the raw material of following parts by weight is made:
1-2 parts of vanilla, 5-8 parts of egg white, 1-2 parts of baking powder, 6-14 parts of potato starch and 15-25 parts of wheat flour.
2. the production method of chicken cutlet as described in claim 1, which is characterized in that the Fresh Grade Breast of every 100 parts by weight is corresponding to salt down
Material includes that the raw material of following parts by weight is made:
2 parts of vanilla, 4 parts of sodium alginate, 3 parts of calcium chloride, 3 parts of capsicum, 3 parts of five-spice powder, 2 parts of onion parts, 2 parts of bruised ginger, 1 part of garlic granule,
14 parts of sesame oil, 4 parts of the tuber of pinellia, 5 parts of dried orange peel, 3 parts of peppermint, 6 parts of honey and 2 parts of cassia seed；
The corresponding slurry of Fresh Grade Breast of every 100 parts by weight includes that the raw material of following parts by weight is made:
2 parts of vanilla, 7 parts of egg white, 1 part of baking powder, 10 parts of potato starch and 20 parts of wheat flour.
3. the production method of chicken cutlet as described in claim 1, which is characterized in that temperature that is described marinated and wrapping up in slurry is 0-4 DEG C.
4. the production method of chicken cutlet as described in claim 1, which is characterized in that it is described wrap up in slurry after, further includes:
It is fried；
Cold freshly-slaughtered poultry is come to frying 60-80 seconds under 150-160 DEG C of oil temperature.
5. the production method of chicken cutlet as claimed in claim 4, which is characterized in that after the frying, further includes:
Centrifugation；
Fried chicken cutlet is put into centrifuge to be centrifuged, the revolving speed of centrifuge is 500-600r/min, and the time of centrifugation is
6-7 minutes.
6. the production method of chicken cutlet as described in claim 1, which is characterized in that tumbler vacuumizes 0.04-0.1Mpa, in 3-
Tumbling 5-8 hours under the revolving speed of 5r/min.
7. a kind of chicken cutlet, which is characterized in that be made by the production method of chicken cutlet described in any one of claims 1-6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811341006.XA CN109329773A (en) | 2018-11-12 | 2018-11-12 | A kind of production method and chicken cutlet of chicken cutlet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811341006.XA CN109329773A (en) | 2018-11-12 | 2018-11-12 | A kind of production method and chicken cutlet of chicken cutlet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109329773A true CN109329773A (en) | 2019-02-15 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811341006.XA Withdrawn CN109329773A (en) | 2018-11-12 | 2018-11-12 | A kind of production method and chicken cutlet of chicken cutlet |
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| CN (1) | CN109329773A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111387428A (en) * | 2020-03-27 | 2020-07-10 | 山东天博食品配料有限公司 | Preparation method of leisure instant crisp meat |
| CN112772859A (en) * | 2021-01-28 | 2021-05-11 | 青岛邦瑞克食品科技有限公司 | Method for preparing big crispy chicken steaks with fresh, tender and juicy meat |
-
2018
- 2018-11-12 CN CN201811341006.XA patent/CN109329773A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111387428A (en) * | 2020-03-27 | 2020-07-10 | 山东天博食品配料有限公司 | Preparation method of leisure instant crisp meat |
| CN112772859A (en) * | 2021-01-28 | 2021-05-11 | 青岛邦瑞克食品科技有限公司 | Method for preparing big crispy chicken steaks with fresh, tender and juicy meat |
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Application publication date: 20190215 |