CN112674288A - Chicken roll and preparation method thereof - Google Patents

Abstract

The invention relates to the technical field of chicken roll production, in particular to a chicken roll and a production method thereof, wherein the chicken roll comprises 600 g of a pancake, 500 g of chicken, 230 g of side dish, 100 g of sauce, 7 g of light soy sauce, 3 g of dark soy sauce, 3 g of garlic clove, 2 g of lemon juice, 5 g of rose salt, 5 g of egg liquid, 100 g of honey water, 2 g of black pepper, 10 g of ginger water, 20 g of old rock sugar, 3 g of honeysuckle and 2 g of perilla leaf. The invention has a delicate process, adopts microwave to roast chicken, is matched with honey water and lemon juice, makes the chicken attractive in color and rich in taste level, not only improves the whole taste, but also solves the harm of fried food to human health, the combination of old crystal sugar and honeysuckle can play a role in clearing heat and removing toxicity, effectively solves the problem of easy occurrence of excessive internal heat after long-time eating, the addition of perilla leaf can promote qi and invigorate stomach, help digestion, sweat and dispel cold, and accords with the healthy diet standard of modern people, and the perilla leaf also has the functions of enhancing aroma and returning sweet.

Description

Chicken roll and preparation method thereof

Technical Field

The invention relates to the technical field of chicken roll production, in particular to a chicken roll and a production method thereof.

Background

A chicken roll is a food for rolling chicken by a pancake, the nutrient content of the chicken roll reaches 50%, green vegetables are added into the chicken roll to provide more nutrients, the chicken protein content is high, the chicken roll can be easily absorbed and utilized by human bodies, the chicken roll has the effects of enhancing physical strength and strengthening bodies, and the contained phospholipids which have important effects on the growth and development of the human bodies are one of important sources of fat and phospholipids in the dietary structure of Chinese people and belong to foods suitable for people of all ages.

However, chicken rolls and chicken meat on the market are fried, trans-fatty acid and heat are too high to be beneficial to human health, and meanwhile, the pancake is heated after being eaten for a long time, so that the body is uncomfortable. Accordingly, one skilled in the art provides a chicken roll and a method for making the same to solve the problems set forth in the background art.

Disclosure of Invention

The invention aims to provide a chicken roll and a manufacturing method thereof, which aim to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme: a chicken roll comprises 600 g of flour cake, 500 g of chicken, 230 g of side dish, 100 g of sauce, 7 g of light soy sauce, 3 g of dark soy sauce, 3 g of garlic clove, 2 g of lemon juice, 5 g of rose salt, 5 g of egg liquid, 100 g of honey water, 2 g of black pepper, 10 g of ginger water, 20 g of old rock candy, 3 g of honeysuckle and 2 g of perilla leaf.

As a further aspect of the invention: the flour cake is made by baking medium refined flour without oil.

As a further aspect of the invention: the chicken is the breast of a black chicken raised in a scattered manner in a forest land.

As a further aspect of the invention: the side dish adopts lettuce and cucumber strips, and the proportion of the lettuce to the cucumber strips is 1: 3.

as a further aspect of the invention: the sauce is one or two of tomato sauce, salad sauce, peanut butter, sweet flour sauce and hot and spicy sauce.

As a further aspect of the invention: the honey water is formed by mixing warm boiled water and honey, and the proportion of the warm boiled water to the honey is 10: 1.

as a further aspect of the invention: a method for making chicken rolls comprises the following steps:

step 1, chicken processing: knocking the surface of chicken with a knife back to break internal channels and collaterals, cleaning the chicken, absorbing surface water with kitchen absorbent paper, cutting into strips, and uniformly pricking flavoring holes on the surface of the chicken strips with toothpicks, wherein the chicken strips have a length of 10-15cm and a width of 5 cm;

step 2, pickling: placing the chicken strips into a container, sequentially adding light soy sauce, dark soy sauce, garlic clove, rose salt, egg liquid, black pepper, ginger water, crystal sugar, honeysuckle and perilla leaf, continuously grabbing for 5min with hands, covering with a preservative film, and refrigerating in a refrigerator for 2-3 h;

step 3, baking: picking out the pickled chicken strips from a placing plate, placing in a microwave oven, baking for 5min with a baking function, taking out, turning over, uniformly brushing honey water on the four surfaces of the chicken strips, and baking for 7min again to obtain baked chicken strips;

step 4, coil making: heating the flour cake, placing on a clean table board, brushing sauce on the surface, sequentially placing the baked chicken strips and side dishes, dripping lemon juice on the chicken strips, and tightly rolling the flour cake from outside to inside to obtain the chicken roll.

Compared with the prior art, the invention has the beneficial effects that: the invention has a delicate process, adopts microwave to roast chicken, is matched with honey water and lemon juice, makes the chicken attractive in color and rich in taste level, not only improves the whole taste, but also solves the harm of fried food to human health, the combination of old crystal sugar and honeysuckle can play a role in clearing heat and removing toxicity, effectively solves the problem of easy occurrence of excessive internal heat after long-time eating, the addition of perilla leaf can promote qi and invigorate stomach, help digestion, sweat and dispel cold, and accords with the healthy diet standard of modern people, and the perilla leaf also has the functions of enhancing aroma and returning sweet.

Detailed Description

In the embodiment of the invention, the chicken roll comprises 600 g of a pancake, 500 g of chicken, 230 g of side dish, 100 g of sauce, 7 g of light soy sauce, 3 g of dark soy sauce, 3 g of garlic clove, 2 g of lemon juice, 5 g of rose salt, 5 g of egg liquid, 100 g of honey water, 2 g of black pepper, 10 g of ginger water, 20 g of old rock candy, 3 g of honeysuckle and 2 g of perilla leaf.

Furthermore, the flour cake is made by baking medium refined flour without oil.

Furthermore, the chicken is the breast of a black chicken raised in a scattered manner in a forest land.

Furthermore, the side dish adopts lettuce and cucumber strips, and the proportion of the lettuce to the cucumber strips is 1: 3.

furthermore, the sauce material is one or two of tomato sauce, salad sauce, peanut butter, sweet fermented flour sauce and hot and spicy sauce.

Further, the honey water is formed by mixing warm boiled water and honey, and the proportion of the warm boiled water to the honey is 10: 1.

further, the chicken roll manufacturing method comprises the following manufacturing steps:

step 1, chicken processing: knocking the surface of chicken with a knife back to break internal channels and collaterals, cleaning the chicken, absorbing surface water with kitchen absorbent paper, cutting into strips, and uniformly pricking flavoring holes on the surface of the chicken strips with toothpicks, wherein the chicken strips have a length of 10-15cm and a width of 5 cm;

step 2, pickling: placing the chicken strips into a container, sequentially adding light soy sauce, dark soy sauce, garlic clove, rose salt, egg liquid, black pepper, ginger water, crystal sugar, honeysuckle and perilla leaf, continuously grabbing for 5min with hands, covering with a preservative film, and refrigerating in a refrigerator for 2-3 h;

step 3, baking: picking out the pickled chicken strips from a placing plate, placing in a microwave oven, baking for 5min with a baking function, taking out, turning over, uniformly brushing honey water on the four surfaces of the chicken strips, and baking for 7min again to obtain baked chicken strips;

step 4, coil making: heating the flour cake, placing on a clean table board, brushing sauce on the surface, sequentially placing the baked chicken strips and side dishes, dripping lemon juice on the chicken strips, and tightly rolling the flour cake from outside to inside to obtain the chicken roll.

Test example 1:

test group: two types of chicken rolls with good market sales are selected as reference example 1 and reference example 2, and the chicken rolls manufactured by the method are used as a comparative example;

the test contents are as follows: randomly selecting 30 evaluation personnel in a commercial district, respectively selecting 30 parts from three groups of products, respectively distributing the 30 parts to the 30 evaluation personnel, respectively grading the three groups of products by the evaluation personnel, wherein the grading items have color, taste and fragrance, the highest score of each item is 5, and the lowest score is 0, and obtaining the following data after testing:

item	Color	Taste of the product	Fragrance
				Reference example 1	3.26	4.73	2.82
Reference example 2	3.67	3.84	4.31
				Comparative example	4.76	4.93	4.63

The data show that the product prepared by the method has the advantages of being superior to common products in the market in color, taste and fragrance, and is more popular with consumers.

Test example 2:

and (3) testing groups: two types of chicken rolls with good market sales are selected as reference example 1 and reference example 2, and the chicken rolls manufactured by the method are used as a comparative example;

the test contents are as follows: randomly selecting 15 testers from the community, wherein each 5 testers are a group, three groups are formed, three groups of people eat products of three test groups each morning, and the personal conditions (the people cannot eat the foods for increasing or decreasing internal heat at any time during the test period) are observed every 7 days;

the test results were as follows:

day one

The next day

The third day

The fourth day

The fifth day

Day six

Day 7

Reference example 1

Without change

Without change

Without change

Without change

1 part of the face growing out of fire-qi lumps Carbuncle, no change in others

3 the long part of the face is a fire-gas lump, the rest No change of person

The fire-gas lumps appear in the joint of 3 people and 1 person goes out Dry throat and 1 person with constipation

Reference example 2

Without change

Without change

Without change

Without change

Without change

2 long fire lump on face and 1 throat Discomfort in the throat and no change in the rest of the population

2 fire and air lumps appear at many places of the face, one person Throat dryness and itching, and fire-qi lumps on the backs of both people

Comparative example 3

Without change

Without change

Without change

Without change

Without change

Without change

Without change

The data are combined to obtain the effect of clearing heat and removing toxicity of the product, the problem of excessive internal heat cannot occur after the product is eaten for a long time, and the product is healthier to eat.

In summary, the following steps: the invention has a delicate process, adopts microwave to roast chicken, is matched with honey water and lemon juice, makes the chicken attractive in color and rich in taste level, not only improves the whole taste, but also solves the harm of fried food to human health, the combination of old crystal sugar and honeysuckle can play a role in clearing heat and removing toxicity, effectively solves the problem of easy occurrence of excessive internal heat after long-time eating, the addition of perilla leaf can promote qi and invigorate stomach, help digestion, sweat and dispel cold, and accords with the healthy diet standard of modern people, and the perilla leaf also has the functions of enhancing aroma and returning sweet.

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention are equivalent to or changed within the technical scope of the present invention.

Claims (7)

1. A chicken roll is characterized by comprising 600 g of a flour cake, 500 g of chicken, 230 g of side dish, 100 g of sauce, 7 g of light soy sauce, 3 g of dark soy sauce, 3 g of garlic clove, 2 g of lemon juice, 5 g of rose salt, 5 g of egg liquid, 100 g of honey water, 2 g of black pepper, 10 g of ginger water, 20 g of old crystal sugar, 3 g of honeysuckle and 2 g of perilla leaf.

2. The chicken roll according to claim 1, wherein the cake is made of medium-refined flour without oil.

3. The chicken roll of claim 1, wherein the chicken is silky chicken breast prolls raised in woodland.

4. The chicken roll according to claim 1, wherein the side dish is lettuce and cucumber strips in a ratio of 1: 3.

5. the chicken roll according to claim 1, wherein the sauce is one or two of tomato sauce, salad dressing, peanut butter, sweet fermented flour paste and hot and spicy sauce.

6. The chicken roll according to claim 1, wherein the honey water is prepared by mixing warm boiled water and honey, and the ratio of the warm boiled water to the honey is 10: 1.

7. the method for making a chicken roll according to any one of claims 1-6, comprising the following steps:

step 1, chicken processing: knocking the surface of chicken with a knife back to break internal channels and collaterals, cleaning the chicken, absorbing surface water with kitchen absorbent paper, cutting into strips, and uniformly pricking flavoring holes on the surface of the chicken strips with toothpicks, wherein the chicken strips have a length of 10-15cm and a width of 5 cm;

step 2, pickling: placing the chicken strips into a container, sequentially adding light soy sauce, dark soy sauce, garlic clove, rose salt, egg liquid, black pepper, ginger water, crystal sugar, honeysuckle and perilla leaf, continuously grabbing for 5min with hands, covering with a preservative film, and refrigerating in a refrigerator for 2-3 h;

step 3, baking: picking out the pickled chicken strips from a placing plate, placing in a microwave oven, baking for 5min with a baking function, taking out, turning over, uniformly brushing honey water on the four surfaces of the chicken strips, and baking for 7min again to obtain baked chicken strips;

step 4, coil making: heating the flour cake, placing on a clean table board, brushing sauce on the surface, sequentially placing the baked chicken strips and side dishes, dripping lemon juice on the chicken strips, and tightly rolling the flour cake from outside to inside to obtain the chicken roll.