CN111466525A - Processing method of crispy chicken leg - Google Patents
Processing method of crispy chicken leg Download PDFInfo
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- CN111466525A CN111466525A CN202010447610.1A CN202010447610A CN111466525A CN 111466525 A CN111466525 A CN 111466525A CN 202010447610 A CN202010447610 A CN 202010447610A CN 111466525 A CN111466525 A CN 111466525A
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- 238000000034 method Methods 0.000 claims abstract description 25
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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
- 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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- 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
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
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- 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 AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention relates to a processing method of crispy drumsticks, which adopts a method combining injection pickling and rolling kneading for pickling, greatly improves the pickling effect, shortens the pickling time, and ensures that the insides of the drumsticks have better flavor; in addition, the invention adopts the premixed flour with a specific formula to wrap the flour, is particularly suitable for the vacuum frying process of the chicken leg, breaks the bottleneck of crisping by using bread crumbs in the traditional method, and obtains the chicken leg with better brittleness and lower oil content.
Description
Technical Field
The invention relates to a processing method of crispy drumsticks, and belongs to the technical field of food processing.
Background
The chicken has high protein content, various types and various vitamins, is easy to be digested and absorbed by human bodies, and has been generally regarded by people due to double factors of the source and the price.
The crispy chicken leg is leisure food which is deeply loved by men, women, the old and the young, the demand of the market for the crispy chicken leg is huge, the product quality in the market is good and uneven, the nutritional value is low, and the taste is generally poor.
The processing method of the crispy chicken leg on the market at present can be divided into two types, namely, the processing method comprises the steps of raw material treatment, pickling, powder coating, starching, bran coating, primary frying, re-frying and the like; the second is a processing method which comprises the steps of raw material treatment, cooking, air drying, frying and the like. In the first method, the chicken legs are fried at high temperature after being wrapped with bran, so that the chicken legs have thick skins, high oil content and high heat, the nutritional value of the product is reduced, and the operation is complicated. The air drying process of the second method has high requirements on the environment, the air drying conditions and the microbial indexes are not easy to control, and the method is not beneficial to industrial production.
Regardless of the processing method, the crisping process is the most critical step for the finished crispy chicken leg product.
Therefore, it is the research direction of those skilled in the art to improve the processing method of the crispy chicken leg to obtain the finished crispy chicken leg with better crispness, good flavor and lower oil content.
Disclosure of Invention
In view of the above-mentioned problems and/or other problems of the related art, the present invention provides, in one aspect, a method for processing crispy chicken legs, wherein,
the processing method comprises the following steps:
(1) pretreatment of raw materials: cleaning drumsticks and draining;
(2) and (3) injection pickling: putting the pickling liquid and the chicken legs into an injection pickling machine for injection pickling;
(3) rolling and kneading: placing the drumstick subjected to the injection pickling into a rolling and kneading machine to roll and knead the drumstick for about 1 hour at a low speed;
(4) wrapping pulp: wrapping a layer of upper serous fluid on the surface of the rolled and kneaded chicken leg;
(5) wrapping powder: wrapping a layer of premixed powder on the surface of the chicken leg after pulp wrapping;
the formula of the premixed flour comprises, by weight, 50-70 parts of flour, 25-35 parts of starch, 4-6 parts of salt, 2.5-3.5 parts of white pepper powder and 0.4-0.6 part of an ajoene KOKUMI seasoning (M-SUPER P);
wherein the weight ratio of the flour to the starch is 1.8: 1-2.2: 1;
the weight ratio of the premixed powder to the chicken leg is 6: 100-8: 100;
(6) and (3) vacuum frying: putting the chicken leg wrapped with the powder into a vacuum frying machine at about 100 ℃, and frying until the surface is golden.
Preferably, in the step (2), the weight ratio of the pickling liquid to the chicken leg is 10: 100-12: 100, respectively;
the formula of the pickling liquid comprises, by weight, 35-45 parts of light soy sauce, 25-35 parts of oil consumption, 15-25 parts of meat seasoning, 15-25 parts of mashed garlic, 8-12 parts of mashed green onion, 7-9 parts of water, 4.5-5.5 parts of salt, 2.8-3.2 parts of five spice powder, 2.8-3.2 parts of white pepper powder and 0.9-1.1 parts of sodium tripolyphosphate.
Preferably, in the step (4), the weight ratio of the pickling liquid to the chicken leg is 8: 100-10: 100, respectively;
the formula of the sizing liquid comprises, by weight, 50-70 parts of eggs, 50-70 parts of pure milk, 25-35 parts of flour and 25-35 parts of starch.
According to the processing method of the crispy drumstick, the method of combining injection pickling and rolling and kneading is adopted for pickling, so that the pickling effect is greatly improved, the pickling time is shortened, and the interior of the drumstick also has a good flavor; in addition, the invention adopts the premixed flour with a specific formula to wrap the flour, is particularly suitable for the vacuum frying process of the chicken leg, breaks the bottleneck of crisping by using bread crumbs in the traditional method, and obtains the chicken leg with better brittleness and lower oil content; in addition, the invention uses vacuum low-temperature frying to replace the traditional high-temperature frying mode for frying, so that the oil content of the crispy drumstick is reduced to below 20 percent from the traditional 40 to 50 percent, the loss of nutrient components is reduced, the oil consumption is reduced, and the color, the aroma and the taste of the drumstick are well kept.
In the aspect of ingredients, sodium tripolyphosphate and 2-20% of meat conditioning materials are particularly added into the pickling material liquid adopted in the pickling step, so that the water retention function of the chicken leg meat is improved, the meat quality is higher in water content, the fibers are finer, and the chicken leg meat is more fresh and tender to eat; eggs and pure milk are added into the slurry feeding liquid adopted in the slurry wrapping step, so that the nutritive value of the crispy chicken leg is increased, the types of milk proteins are various and high in content, the crispy effect of the chicken leg is promoted, the chicken skin is more crispy, the meat quality is more elastic, and the milk fragrance of the chicken leg is increased; the pre-mixed powder with a specific formula adopted in the powder wrapping step is used, so that the prepared chicken leg is golden in color and best in brittleness, and the whole flavor of the chicken leg is enhanced by adding 0.5% of M-SUPER P, so that the chicken leg is more aromatic and has stronger aftertaste.
Drawings
FIG. 1 shows the results of the crispness of crunchy drumsticks made using a TA-XT model 2i/50 physical Analyzer for different flour and starch ratios.
Detailed Description
The present invention will be further described with reference to specific embodiments, but the present invention is not limited to these specific embodiments.
Materials, reagents and the like used in the following embodiments are commercially available unless otherwise specified. Where specific techniques or conditions are not indicated, according to the techniques or conditions described in the literature in the field or according to the product description.
Example 1
Method for processing crispy drumstick of example 1
The data below all relate to the production of 1000g of crispy chicken legs.
(1) Pretreatment of raw materials: selecting fresh chicken legs with smooth and complete skins, and cleaning; or freezing the drumstick, refrigerating or thawing with running water, cleaning, draining, and weighing 1000 g.
(2) And (3) injection pickling: putting the pickling liquid and 1000g of chicken legs into an injection pickling machine for injection pickling; the preparation method of the pickling liquid comprises the following steps: 29g of light soy sauce, 21g of oyster sauce, 14g of meat seasoning, 14g of mashed garlic, 7g of mashed onion, 6g of water, 4g of salt, 2g of five spice powder, 2g of white pepper powder and 1g of sodium tripolyphosphate, and the components are uniformly mixed and stirred to prepare pickling liquid.
(3) Rolling and kneading: and (4) putting the drumsticks subjected to the injection curing into a rolling and kneading machine to roll and knead slowly for about 1 hour.
(4) Wrapping pulp: wrapping a layer of upper serous fluid on the surface of the rolled and kneaded chicken leg; the preparation method of the sizing liquid is as follows: 27g of eggs, 27g of pure milk, 13g of flour and 13g of starch are mixed and stirred evenly to prepare a sizing agent.
(5) Wrapping powder: wrapping a layer of premixed powder on the surface of the chicken leg after pulp wrapping; the preparation method of the premixed flour comprises the following steps: mixing flour 37g, starch 18g, salt 3g, white pepper powder 2g and monosodium glutamate KOKUMI flavoring (M-SUPER P)0.3g, and stirring to obtain premixed flour.
(6) And (3) vacuum frying: putting the chicken leg wrapped with the powder into a vacuum frying machine at about 100 ℃, and frying until the surface is golden.
Example 2
Example 2 method of processing crispy Chicken wings
The data below are based on making 1000 grams of crispy chicken wings.
(1) Pretreatment of raw materials: selecting fresh chicken wings with smooth and complete skins, and cleaning; or freezing the chicken wings, refrigerating or thawing with running water, cleaning, draining, and weighing 1000 g.
(2) And (3) injection pickling: putting the pickling liquid and 1000g of chicken wings into an injection pickling machine for injection pickling; the preparation method of the pickling liquid comprises the following steps: 34g of light soy sauce, 26g of oyster sauce, 17g of meat seasoning, 17g of mashed garlic, 9g of mashed onion, 7g of water, 4g of salt, 3g of five spice powder, 3g of white pepper powder and 1g of sodium tripolyphosphate, and the components are uniformly mixed and stirred to prepare pickling liquid.
(3) Rolling and kneading: and (4) putting the chicken wings subjected to the injection curing into a rolling machine to slowly roll and knead for about 1 hour.
(4) Wrapping pulp: wrapping a layer of upper serous fluid on the surface of the rolled and kneaded chicken wings; the preparation method of the sizing liquid is as follows: mixing egg 33g, pure milk 33g, flour 17g and starch 17g, and stirring to obtain a sizing agent.
(5) Wrapping powder: coating a layer of premixed powder on the surface of the chicken wings coated with the slurry; the preparation method of the premixed flour comprises the following steps: 49g of flour, 24g of starch, 4g of salt, 2g of white pepper powder and 0.4g of gourmet powder KOKUMI seasoning (M-SUPER P) are mixed and stirred uniformly to prepare premixed flour.
(6) And (3) vacuum frying: and putting the chicken wings coated with the powder into a vacuum frying machine at about 100 ℃, and frying until the surfaces of the chicken wings are golden.
Effect data
The crispness of the crunchy drumsticks produced with different flour and starch ratios was determined by using a TA-XT model 2i/50 physical analyser and the results are shown in figure 1.
As can be seen from FIG. 1, the brittleness of the chicken leg is improved and then reduced with the increase of the flour to starch ratio, the brittleness is higher when the flour to starch ratio is 1.8-2.2, and the brittleness is 450.27 + -5.11 g when the flour to starch ratio is 2, and the brittleness of the chicken leg is the highest, so the optimal flour to starch ratio range for preparing the crispy chicken leg is 1.8-2.2.
Comparison of oil content of the crispy drumsticks of different processes: the crispy chicken legs obtained by frying at a high temperature of 180 ℃ and the crispy chicken legs obtained by vacuum frying in the invention are compared, and the crude fat content of the chicken legs obtained by the two processes is determined by a Soxhlet extraction method according to GB/T9695.7-2008, and the results are shown in the following table 1.
TABLE 1 comparative analysis of crude fat content of crispy drumsticks in different processes
As can be seen from Table 1, the fat content of the high-temperature fried crispy drumsticks is 40-45% which is higher than that of the vacuum fried crispy drumsticks (11% -17%), so the oil content of the drumsticks prepared by vacuum frying is lower.
According to the processing method of the crispy drumstick, the method of combining injection pickling and rolling and kneading is adopted for pickling, so that the pickling effect is greatly improved, the pickling time is shortened, and the interior of the drumstick also has a good flavor; in addition, the invention adopts the premixed flour with a specific formula to wrap the flour, is particularly suitable for the vacuum frying process of the chicken leg, breaks the bottleneck of crisping by using bread crumbs in the traditional method, and obtains the chicken leg with better brittleness and lower oil content; in addition, the invention uses vacuum low-temperature frying to replace the traditional high-temperature frying mode for frying, so that the oil content of the crispy drumstick is reduced to below 20 percent from the traditional 40 to 50 percent, the loss of nutrient components is reduced, the oil consumption is reduced, and the color, the aroma and the taste of the drumstick are well kept.
In the aspect of ingredients, sodium tripolyphosphate and 2-20% of meat conditioning materials are particularly added into the pickling material liquid adopted in the pickling step, so that the water retention function of the chicken leg meat is improved, the meat quality is higher in water content, the fibers are finer, and the chicken leg meat is more fresh and tender to eat; eggs and pure milk are added into the slurry feeding liquid adopted in the slurry wrapping step, so that the nutritive value of the crispy chicken leg is increased, the types of milk proteins are various and high in content, the crispy effect of the chicken leg is promoted, the chicken skin is more crispy, the meat quality is more elastic, and the milk fragrance of the chicken leg is increased; the pre-mixed powder with a specific formula adopted in the powder wrapping step is used, so that the prepared chicken leg is golden in color and best in brittleness, and the whole flavor of the chicken leg is enhanced by adding 0.5% of M-SUPER P, so that the chicken leg is more aromatic and has stronger aftertaste.
It should be understood that although the present description refers to embodiments, not every embodiment contains only a single technical solution, and such description is for clarity only, and those skilled in the art should make the description as a whole, and the technical solutions in the embodiments can also be combined appropriately to form other embodiments understood by those skilled in the art.
The above-listed detailed description is only a specific description of a possible embodiment of the present invention, and they are not intended to limit the scope of the present invention, and equivalent embodiments or modifications made without departing from the technical spirit of the present invention should be included in the scope of the present invention.
Claims (3)
1. A processing method of crispy chicken legs is characterized by comprising the following steps:
the processing method comprises the following steps:
(1) pretreatment of raw materials: cleaning drumsticks and draining;
(2) and (3) injection pickling: putting the pickling liquid and the chicken legs into an injection pickling machine for injection pickling;
(3) rolling and kneading: placing the drumstick subjected to the injection pickling into a rolling and kneading machine to roll and knead the drumstick for about 1 hour at a low speed;
(4) wrapping pulp: wrapping a layer of upper serous fluid on the surface of the rolled and kneaded chicken leg;
(5) wrapping powder: wrapping a layer of premixed powder on the surface of the chicken leg after pulp wrapping;
the formula of the premixed flour comprises, by weight, 50-70 parts of flour, 25-35 parts of starch, 4-6 parts of salt, 2.5-3.5 parts of white pepper powder and 0.4-0.6 part of an ajoene KOKUMI seasoning (M-SUPER P);
wherein the weight ratio of the flour to the starch is 1.8: 1-2.2: 1;
the weight ratio of the premixed powder to the chicken leg is 6: 100-8: 100;
(6) and (3) vacuum frying: putting the chicken leg wrapped with the powder into a vacuum frying machine at about 100 ℃, and frying until the surface is golden.
2. The method of processing crispy chicken legs as claimed in claim 1, wherein:
in the step (2), the weight ratio of the pickling liquid to the chicken leg is 10: 100-12: 100, respectively;
the formula of the pickling liquid comprises, by weight, 35-45 parts of light soy sauce, 25-35 parts of oil consumption, 15-25 parts of meat seasoning, 15-25 parts of mashed garlic, 8-12 parts of mashed green onion, 7-9 parts of water, 4.5-5.5 parts of salt, 2.8-3.2 parts of five spice powder, 2.8-3.2 parts of white pepper powder and 0.9-1.1 parts of sodium tripolyphosphate.
3. The method of processing crispy chicken legs as claimed in claim 1, wherein:
in the step (4), the weight ratio of the pickling liquid to the chicken leg is 8: 100-10: 100, respectively;
the formula of the sizing liquid comprises, by weight, 50-70 parts of eggs, 50-70 parts of pure milk, 25-35 parts of flour and 25-35 parts of starch.
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| CN113261650A (en) * | 2021-06-09 | 2021-08-17 | 安徽夏星食品有限公司 | Production process of wonderful and crisp chicken legs |
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| CN104544240A (en) * | 2014-12-12 | 2015-04-29 | 潍坊润田食品有限责任公司 | Spicy lute-shaped leg and processing technology thereof |
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| CN113261650A (en) * | 2021-06-09 | 2021-08-17 | 安徽夏星食品有限公司 | Production process of wonderful and crisp chicken legs |
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Application publication date: 20200731 |