CN114304523A - Pan-wrapped meat and preparation method thereof - Google Patents
Pan-wrapped meat and preparation method thereof Download PDFInfo
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- CN114304523A CN114304523A CN202111609857.XA CN202111609857A CN114304523A CN 114304523 A CN114304523 A CN 114304523A CN 202111609857 A CN202111609857 A CN 202111609857A CN 114304523 A CN114304523 A CN 114304523A
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Abstract
The pot meat and the preparation method thereof belong to the field of food, and the pot meat comprises the following raw materials in parts by weight: 100 parts of chicken breast, 1-2 parts of iodized salt, 0.5-1 part of blend oil, 0.7-1.2 parts of water-retaining agent, 0.2-0.8 part of chicken cream, 2-4 parts of marinade, 70-80 parts of ice water, 3-5 parts of corn starch, 9-11 parts of starch paste and 25-35 parts of wrapping powder.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to a steamed stuffed bun and a preparation method thereof.
Background
The pot-wrapped meat, also called the fried meat, is a traditional famous dish in northeast China, and is usually prepared by pickling pork fillet, frying, mixing juice and stir-frying. The freshly prepared steamed stuffed buns are burnt outside and tender inside, are crispy and delicious, slowly lose the initial taste after being placed for half an hour, and become dry and hard, so that the large-scale production and circulation of the steamed stuffed buns are limited.
Disclosure of Invention
The invention provides a pot-packaged meat product which is tender in meat quality, crispy and delicious, rich in nutrition and convenient to process and a preparation method thereof, aiming at overcoming the defects of the prior art and increasing the category of chicken products.
The pot-wrapped meat comprises the following raw materials in parts by weight: 100 parts of chicken breast, 1-2 parts of iodized salt, 0.5-1 part of blend oil, 0.7-1.2 parts of water-retaining agent, 0.2-0.8 part of chicken paste, 2-4 parts of marinade, 70-80 parts of ice water, 3-5 parts of corn starch, 9-11 parts of starch and 25-35 parts of wrapping powder.
The pot-wrapped meat comprises the following raw materials in parts by weight: 100 parts of chicken breast, 1.5 parts of iodized salt, 0.8 part of blend oil, 1 part of water-retaining agent, 0.6 part of chicken paste, 3 parts of pickling material, 75 parts of ice water, 4 parts of corn starch, 10 parts of starch paste and 30 parts of wrapping powder.
The blend oil is prepared from peanut oil, sunflower seed oil and soybean oil 1: 1: 1, blending.
The marinade comprises the following raw materials in parts by weight: 0.3-0.5 part of scallion powder, 0.1-0.2 part of pepper powder, 0.3-0.5 part of cooking wine, 0.2-0.4 part of tomato sauce, 0.1-0.2 part of bay leaf, 0.05-0.1 part of lemon juice, 0.2-0.4 part of white granulated sugar, 0.1-0.2 part of monosodium glutamate, 0.2-0.4 part of garlic powder, 0.1-0.2 part of chicken essence and 0.02-0.04 part of capsanthin.
The wrapping powder comprises the following raw materials in parts by weight: 3-4 parts of modified starch, 1-1.5 parts of potato starch and 0.2-0.4 part of baking soda.
The preparation method of the steamed pork bun comprises the following steps: (1) unfreezing: thawing chicken breast, and controlling the central temperature below-4 ℃ after thawing; (2) slicing: cutting chicken breast into slices with length of 3-5cm, width of 3-4cm, and thickness of 0.3 cm; (3) rolling and kneading: putting the chicken breast into a rolling and kneading machine, simultaneously adding pickling materials, edible oil, a water-retaining agent, chicken paste, ice water and potato starch, vacuumizing and rolling and kneading for 1.5 hours at the vacuum degree of 0.8 Mpa; (4) pickling: feeding the rolled meat material into a curing warehouse for curing for 4-6 hours, controlling the temperature of the curing warehouse to be 0-4 ℃ until the chicken breast is completely tasty; (5) preparing slurry: crushing the raw materials of the slurry, sieving the crushed raw materials with a 100-mesh sieve to obtain fine powder, and uniformly mixing the fine powder to obtain slurry; (6) wrapping powder: coating the pickled chicken breast strips with the slurry, and uniformly coating the chicken breast strips with coating powder, wherein the weight of each chicken breast strip is 15-25g, and the appearance is fluffy without exposing meat; (7) frying: the breaded pork in the pot is put into a frying machine, the temperature of the frying machine is controlled between 165 ℃ and 175 ℃, the frying time is controlled within 5 minutes, and the appearance of the fried pork is golden; (8) quick-freezing: quick-freezing for 30 minutes below minus 30 ℃ to ensure that the central temperature of the finished product reaches minus 18 ℃; (9) packaging and warehousing: and (4) putting the quick-frozen steamed pork in the pot into a packaging bag for sealing and packaging.
Advantageous effects
The invention has the beneficial effects of crisp outside and tender inside, convenient eating and rich nutrition, meets the fast-paced life of people, realizes the diversification of chicken products, makes the meat wrapped in a pot adapt to large-scale and standardized production, and promotes the market circulation.
Example 1
The pot-wrapped meat comprises the following raw materials in parts by weight: 100 parts of chicken breast, 1.5 parts of iodized salt, 0.8 part of blend oil, 1 part of water-retaining agent, 0.6 part of chicken paste, 3 parts of pickling material, 75 parts of ice water, 4 parts of corn starch, 10 parts of starch paste and 30 parts of wrapping powder.
The blend oil is prepared from peanut oil, sunflower seed oil and soybean oil 1: 1: 1, blending.
The marinade comprises the following raw materials in parts by weight: 0.4 part of scallion powder, 0.15 part of pepper powder, 0.4 part of cooking wine, 0.3 part of tomato sauce, 0.15 part of bay leaves, 0.08 part of lemon juice, 0.3 part of white granulated sugar, 0.15 part of monosodium glutamate, 0.3 part of garlic powder, 0.15 part of chicken essence and 0.03 part of capsanthin.
The wrapping powder comprises the following raw materials in parts by weight: 3-4 parts of modified starch, 1-1.5 parts of potato starch and 0.2-0.4 part of baking soda.
The preparation method of the steamed pork bun comprises the following steps: (1) unfreezing: thawing chicken breast, and controlling the central temperature below-4 ℃ after thawing; (2) slicing: cutting chicken breast into slices with length of 3-5cm, width of 3-4cm, and thickness of 0.3 cm; (3) rolling and kneading: putting the chicken breast into a rolling and kneading machine, simultaneously adding pickling materials, edible oil, a water-retaining agent, chicken paste, ice water and potato starch, vacuumizing and rolling and kneading for 1.5 hours at the vacuum degree of 0.8 Mpa; (4) pickling: feeding the rolled meat material into a curing warehouse for curing for 4-6 hours, controlling the temperature of the curing warehouse to be 0-4 ℃ until the chicken breast is completely tasty; (5) preparing slurry: crushing the raw materials of the slurry, sieving the crushed raw materials with a 100-mesh sieve to obtain fine powder, and uniformly mixing the fine powder to obtain slurry; (6) wrapping powder: coating the pickled chicken breast strips with the slurry, and uniformly coating the chicken breast strips with coating powder, wherein the weight of each chicken breast strip is 15-25g, and the appearance is fluffy without exposing meat; (7) frying: the breaded pork in the pot is put into a frying machine, the temperature of the frying machine is controlled between 165 ℃ and 175 ℃, the frying time is controlled within 5 minutes, and the appearance of the fried pork is golden; (8) quick-freezing: quick-freezing for 30 minutes below minus 30 ℃ to ensure that the central temperature of the finished product reaches minus 18 ℃; (9) packaging and warehousing: and (4) putting the quick-frozen steamed pork in the pot into a packaging bag for sealing and packaging.
Example 2
The pot-wrapped meat comprises the following raw materials in parts by weight: 100 parts of chicken breast, 1 part of iodized salt, 0.5 part of blend oil, 0.7 part of water-retaining agent, 0.2 part of chicken paste, 2 parts of pickling material, 70 parts of ice water, 3 parts of corn starch, 9 parts of starch paste and 25 parts of wrapping powder
The marinade comprises the following raw materials in parts by weight: 0.3 part of scallion powder, 0.1 part of pepper powder, 0.3 part of cooking wine, 0.2 part of tomato sauce, 0.1 part of bay leaf, 0.05 part of lemon juice, 0.2 part of white granulated sugar, 0.1 part of monosodium glutamate, 0.2 part of garlic powder, 0.1 part of chicken essence and 0.02 part of capsanthin.
Example 3
The pot-wrapped meat comprises the following raw materials in parts by weight: 100 parts of chicken breast, 2 parts of iodized salt, 1 part of blend oil, 1.2 parts of water-retaining agent, 0.8 part of chicken paste, 4 parts of pickling material, 80 parts of ice water, 5 parts of corn starch, 11 parts of starch paste and 35 parts of wrapping powder
The marinade comprises the following raw materials in parts by weight: 0.5 part of scallion powder, 0.2 part of pepper powder, 0.5 part of cooking wine, 0.4 part of tomato sauce, 0.2 part of bay leaf, 0.1 part of lemon juice, 0.4 part of white granulated sugar, 0.2 part of monosodium glutamate, 0.4 part of garlic powder, 0.2 part of chicken essence and 0.04 part of capsanthin.
The meat wrapped in the pot is an instant semi-finished product, after being purchased by consumers, the meat is put into hot oil with the temperature of 165-170 ℃ for frying for about 3 minutes until being cooked, and the dish can be filled with the dish to enjoy the delicious food.
Claims (6)
1. The pot wraps meat, its characterized in that: the weight parts of the raw materials are as follows: 100 parts of chicken breast, 1-2 parts of iodized salt, 0.5-1 part of blend oil, 0.7-1.2 parts of water-retaining agent, 0.2-0.8 part of chicken paste, 2-4 parts of marinade, 70-80 parts of ice water, 3-5 parts of corn starch, 9-11 parts of starch and 25-35 parts of wrapping powder.
2. The panned meat of claim 1, wherein: the weight parts of the raw materials are as follows: 100 parts of chicken breast, 1.5 parts of iodized salt, 0.8 part of blend oil, 1 part of water-retaining agent, 0.6 part of chicken paste, 3 parts of pickling material, 75 parts of ice water, 4 parts of corn starch, 10 parts of starch paste and 30 parts of wrapping powder.
3. The panned meat of claim 1, wherein: the blend oil is prepared from peanut oil, sunflower seed oil and soybean oil 1: 1: 1, blending.
4. The panned meat of claim 1, wherein: the marinade comprises the following raw materials in parts by weight: 0.3-0.5 part of scallion powder, 0.1-0.2 part of pepper powder, 0.3-0.5 part of cooking wine, 0.2-0.4 part of tomato sauce, 0.1-0.2 part of bay leaf, 0.05-0.1 part of lemon juice, 0.2-0.4 part of white granulated sugar, 0.1-0.2 part of monosodium glutamate, 0.2-0.4 part of garlic powder, 0.1-0.2 part of chicken essence and 0.02-0.04 part of capsanthin.
5. The panned meat of claim 1, wherein: the wrapping powder comprises the following raw materials in parts by weight: 3-4 parts of modified starch, 1-1.5 parts of potato starch and 0.2-0.4 part of baking soda.
6. The method of preparing a meat for steamed buns according to claims 1-5, wherein: the method comprises the following steps:
(1) unfreezing: thawing chicken breast, and controlling the central temperature below-4 ℃ after thawing;
(2) slicing: cutting chicken breast into slices with length of 3-5cm, width of 3-4cm, and thickness of 0.3 cm;
(3) rolling and kneading: putting the chicken breast into a rolling and kneading machine, simultaneously adding pickling materials, edible oil, a water-retaining agent, chicken paste, ice water and potato starch, vacuumizing and rolling and kneading for 1.5 hours at the vacuum degree of 0.8 Mpa;
(4) pickling: feeding the rolled meat material into a curing warehouse for curing for 4-6 hours, controlling the temperature of the curing warehouse to be 0-4 ℃ until the chicken breast is completely tasty;
(5) preparing slurry: crushing the raw materials of the slurry, sieving the crushed raw materials with a 100-mesh sieve to obtain fine powder, and uniformly mixing the fine powder to obtain slurry;
(6) wrapping powder: coating the pickled chicken breast strips with the slurry, and uniformly coating the chicken breast strips with coating powder, wherein the weight of each chicken breast strip is 15-25g, and the appearance is fluffy without exposing meat;
(7) frying: the breaded pork in the pot is put into a frying machine, the temperature of the frying machine is controlled between 165 ℃ and 175 ℃, the frying time is controlled within 5 minutes, and the appearance of the fried pork is golden;
(8) quick-freezing: quick-freezing for 30 minutes below minus 30 ℃ to ensure that the central temperature of the finished product reaches minus 18 ℃;
(9) packaging and warehousing: and (4) putting the quick-frozen steamed pork in the pot into a packaging bag for sealing and packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111609857.XA CN114304523A (en) | 2021-12-27 | 2021-12-27 | Pan-wrapped meat and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111609857.XA CN114304523A (en) | 2021-12-27 | 2021-12-27 | Pan-wrapped meat and preparation method thereof |
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| CN114304523A true CN114304523A (en) | 2022-04-12 |
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| CN202111609857.XA Pending CN114304523A (en) | 2021-12-27 | 2021-12-27 | Pan-wrapped meat and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026603A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Double cooked pork slices and preparation method thereof |
| CN105962113A (en) * | 2016-06-27 | 2016-09-28 | 濮阳市德信食品有限公司 | Boneless chicken fillet and manufacture method thereof |
| CN108936353A (en) * | 2018-06-26 | 2018-12-07 | 濮阳市德信食品有限公司 | A kind of popcorn chicken and preparation method thereof |
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2021
- 2021-12-27 CN CN202111609857.XA patent/CN114304523A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026603A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Double cooked pork slices and preparation method thereof |
| CN105962113A (en) * | 2016-06-27 | 2016-09-28 | 濮阳市德信食品有限公司 | Boneless chicken fillet and manufacture method thereof |
| CN108936353A (en) * | 2018-06-26 | 2018-12-07 | 濮阳市德信食品有限公司 | A kind of popcorn chicken and preparation method thereof |
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