CN115669872A - Preparation method of sandwich chicken cutlet - Google Patents
Preparation method of sandwich chicken cutlet Download PDFInfo
- Publication number
- CN115669872A CN115669872A CN202211412240.3A CN202211412240A CN115669872A CN 115669872 A CN115669872 A CN 115669872A CN 202211412240 A CN202211412240 A CN 202211412240A CN 115669872 A CN115669872 A CN 115669872A
- Authority
- CN
- China
- Prior art keywords
- chicken
- sandwich
- parts
- chicken cutlet
- cutlet
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 100
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000000843 powder Substances 0.000 claims description 29
- 239000002002 slurry Substances 0.000 claims description 27
- 239000005457 ice water Substances 0.000 claims description 21
- 238000005554 pickling Methods 0.000 claims description 21
- 238000007710 freezing Methods 0.000 claims description 20
- 229910019142 PO4 Inorganic materials 0.000 claims description 14
- 239000010452 phosphate Substances 0.000 claims description 14
- 239000002131 composite material Substances 0.000 claims description 12
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 12
- 238000009955 starching Methods 0.000 claims description 12
- 235000011194 food seasoning agent Nutrition 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 11
- 230000008014 freezing Effects 0.000 claims description 10
- 238000004898 kneading Methods 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 9
- 238000005096 rolling process Methods 0.000 claims description 9
- 235000012813 breadcrumbs Nutrition 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 108010068370 Glutens Proteins 0.000 claims description 7
- 235000013351 cheese Nutrition 0.000 claims description 7
- 235000013312 flour Nutrition 0.000 claims description 7
- 235000021312 gluten Nutrition 0.000 claims description 7
- 239000004615 ingredient Substances 0.000 claims description 7
- 210000004911 serous fluid Anatomy 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 4
- 238000004513 sizing Methods 0.000 claims description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 2
- 102000002322 Egg Proteins Human genes 0.000 claims description 2
- 108010000912 Egg Proteins Proteins 0.000 claims description 2
- -1 compound phosphate Chemical class 0.000 claims description 2
- 235000014103 egg white Nutrition 0.000 claims description 2
- 210000000969 egg white Anatomy 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000013330 chicken meat Nutrition 0.000 description 84
- 239000003921 oil Substances 0.000 description 10
- 235000019198 oils Nutrition 0.000 description 10
- 230000000694 effects Effects 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- SERLAGPUMNYUCK-YJOKQAJESA-N 6-O-alpha-D-glucopyranosyl-D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-YJOKQAJESA-N 0.000 description 5
- 229920001592 potato starch Polymers 0.000 description 5
- 240000008042 Zea mays Species 0.000 description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 4
- 235000005822 corn Nutrition 0.000 description 4
- 235000010439 isomalt Nutrition 0.000 description 4
- 239000000905 isomalt Substances 0.000 description 4
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 235000015108 pies Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 206010034203 Pectus Carinatum Diseases 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 150000003904 phospholipids Chemical class 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 229940100445 wheat starch Drugs 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a preparation method of sandwich chicken cutlet, which relates to the technical field of food processing, and is suitable for household manual making or commercial processing of sandwich chicken cutlet, the popping property is added on the basis of the traditional chicken cutlet, and compared with the traditional chicken cutlet, the sandwich chicken cutlet not only attracts eyes in appearance, but also has richer taste and better meets the requirements of modern consumers on fashion and taste; and the sandwich chicken cutlet is cooked by adopting the oven and the air fryer, so that the edible health can be improved, and the sandwich chicken cutlet has selling points on appearance, taste and health.
Description
The technical field is as follows:
the invention relates to the technical field of food processing, in particular to a preparation method of sandwich chicken cutlet.
Background art:
the traditional Chinese medicine believes that the chicken meat is sweet in taste and slightly warm in nature, and has the effects of warming middle-jiao and tonifying spleen, tonifying qi and nourishing blood, and tonifying kidney and replenishing vital essence. The chicken contains vitamin C, E, etc., has high content ratio of protein, multiple kinds, high digestibility, and easy absorption by human body, and has effects of enhancing physical strength and strengthening body. The chicken also contains phospholipids which have important effects on the growth and development of human bodies, and is one of important sources of fat and phospholipids in Chinese dietary structures.
The chicken steak is a fried food popular in fast food shops and snack shops, and is popular with consumers. At present, the chicken steaks on the market are usually prepared by dipping the salted chicken breast slices with starch and frying, and the chicken breast slices are crisp in surface and soft and tender in interior. In order to better enrich the taste of the chicken steak and attract the taste buds of consumers, the invention provides a preparation method of the sandwich chicken steak, which can enjoy the red-net sandwich chicken steak with crisp outside and tender inside and quick-fried mouth after being fried by oil and cooked by an air fryer or an oven.
The invention content is as follows:
the invention aims to solve the technical problem of providing a preparation method of sandwich chicken cutlet, the prepared sandwich chicken cutlet belongs to a semi-finished product, and the net red sandwich chicken cutlet which is crisp outside and tender inside and can be burnt at the mouth can be enjoyed after being fried by oil and cooked by an air fryer or an oven, has good appearance and taste, and better meets the requirements of modern consumers on fashion and taste compared with the traditional chicken cutlet.
The technical problem to be solved by the invention is realized by adopting the following technical scheme:
a preparation method of sandwich chicken cutlet comprises six procedures of pickling, sandwich, pulp wrapping, bran wrapping, frying and quick freezing, and specifically comprises the following steps:
(1) Pickling: putting chicken, seasoning, compound phosphate and ice water into a rolling and kneading machine, and then pickling;
(2) Filling: using a forming machine to make the pickled chicken into meat pie, and then clamping the cheese pie between two meat pies;
(3) Wrapping pulp: adopting the serous fluid to carry out starching on the sandwich chicken cutlet prepared in the step (2);
(4) Wrapping bran: breading the starched sandwich chicken cutlet by using breadcrumbs;
(5) Frying: frying the chaffed sandwich chicken cutlet;
(6) Quick-freezing: and (5) quickly freezing the sandwich chicken cutlet obtained in the step (5).
Preferably, the mass ratio of the chicken, the seasoning, the composite phosphate and the ice water is (65-75): 5-6): 0.2-0.4): 18-22.
Preferably, the rotating speed of the tumbling machine is 11 +/-1 r/min, and the vacuum degree is-0.08 to-0.06 MPa.
Preferably, the pickling time is 600-800 s, and the pickling temperature is-5-3 ℃. The delicate flavor of chicken is improved by pickling, and the flavor of chicken steaks is enhanced.
Preferably, the slurry consists of slurry powder and ice water in a mass ratio of 1 (1.2-1.5), and the temperature of the slurry is 0-8 ℃.
Preferably, the starch powder comprises the following ingredients in parts by weight: 50-60 parts of high gluten flour, 30-35 parts of plant starch, 3-5 parts of egg white powder, 1.5-2.5 parts of edible salt and 1-1.5 parts of baking powder. Wherein the plant starch is selected from one or more of wheat starch, tapioca starch, corn starch, potato starch, sweet potato starch or other plant starch.
Preferably, the sizing proportion is 8-10%. The purpose of sizing is to keep moisture, ensure the freshness and tenderness of chicken inside and improve the crispness of the surface layer of the chicken cutlet by subsequent bran coating.
Preferably, the proportion of the bran is 20-25%.
Preferably, the oil temperature during frying is 180-200 ℃, and the frying time is 2-3 min. The frying of the sandwich chicken cutlet can be carried out by adopting olive oil, soybean oil, rapeseed oil, corn germ oil or other vegetable oil.
Preferably, the quick-freezing temperature is less than or equal to-18 ℃. And (4) storing or selling the prepared half-finished sandwich chicken cutlet in a quick-freezing mode.
The preparation method can be used for making the sandwich chicken cutlet at home or processing the sandwich chicken cutlet commercially, the hand kneading replaces an automatic rolling and kneading machine during home making, the frying time can be properly prolonged during the fifth step of frying, so that the chicken cutlet can be completely cooked, and the sandwich chicken cutlet can be immediately eaten, and thus the freshly made sandwich chicken cutlet can be eaten without quick freezing; naturally, the food can be quickly frozen after being fried for a short time, and can be eaten after being cooked by adopting a frying pan, an air frying pan or an oven when the food is to be eaten next time; the consumers can also directly purchase the commercial sandwich chicken cutlets processed by the preparation method, and the chicken cutlets can be eaten after being fried, air fried or cooked by an oven.
The beneficial effects of the invention are: the preparation method provided by the invention is suitable for making sandwich chicken cutlets manually or commercially at home, the popping property is added on the basis of the traditional chicken cutlets, and compared with the traditional chicken cutlets, the chicken cutlets have the advantages that the appearance is attractive, the mouthfeel is richer, and the requirements of modern consumers on fashion and mouthfeel are better met; and the cooking of the sandwich chicken cutlet is carried out by adopting the oven and the air fryer, so that the edible health can be improved, and the sandwich chicken cutlet has selling points on appearance, taste and health.
The specific implementation mode is as follows:
in order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
The seasonings in the following examples include cooking wine, five spice powder, edible salt, monosodium glutamate, sugar, minced shallot, minced ginger and minced garlic, and the same seasonings are used in all the examples.
Example 1
(1) Pickling: putting chicken, flavoring, composite phosphate and ice water into a rolling and kneading machine, and pickling. Wherein the mass ratio of the chicken, the seasoning, the composite phosphate and the ice water is 70.
(2) Filling: the marinated chicken was made into 30 g/slice patties using a forming machine, and then 16 g/slice cheese patties were sandwiched between the two patties.
(3) Wrapping pulp: and (3) adopting the serous fluid to carry out starching on the sandwich chicken cutlet prepared in the step (2), wherein the starching proportion is 10%. Wherein the slurry consists of slurry powder and ice water in a mass ratio of 1.2, and the temperature of the slurry is 0-8 ℃. The slurry powder comprises the following ingredients in parts by weight: 50 parts of high gluten flour, 35 parts of wheat starch, 5 parts of chicken protein powder, 1.5 parts of edible salt and 1 part of baking powder.
(4) Wrapping bran: and (3) breading the starched sandwich chicken cutlet by using the breadcrumbs, wherein the proportion of the breading to the breading is 20%.
(5) Frying: frying the chaffed sandwich chicken cutlet with soybean oil at 180 deg.C for 2min.
(6) Quick-freezing: and (4) quickly freezing the sandwich chicken cutlet obtained in the step (5) at the temperature lower than-18 ℃.
Example 2
(1) Pickling: putting chicken, flavoring, composite phosphate and ice water into a rolling and kneading machine, and pickling. Wherein the mass ratio of the chicken, the seasoning, the composite phosphate and the ice water is 65.2.
(2) Filling: the marinated chicken was made into 30 g/slice patties using a forming machine, and then 16 g/slice cheese patties were sandwiched between the two patties.
(3) Wrapping with pulp: and (3) adopting the serous fluid to starching the sandwich chicken cutlet prepared in the step (2), wherein the starching proportion is 8%. Wherein the slurry consists of slurry powder and ice water in a mass ratio of 1.3, and the temperature of the slurry is 0-8 ℃. The slurry powder comprises the following ingredients in parts by weight: 55 parts of high gluten flour, 35 parts of corn starch, 4 parts of chicken protein powder, 2 parts of edible salt and 1 part of baking powder.
(4) Bran wrapping: and (3) breading the sized sandwich chicken cutlet by using the breadcrumbs, wherein the proportion of the breading to the breading is 25%.
(5) Frying: frying the chaffed sandwich chicken cutlet with rapeseed oil at 180 deg.C for 3min.
(6) Quick-freezing: and (4) quickly freezing the sandwich chicken cutlet obtained in the step (5) at the temperature lower than-18 ℃.
Example 3
(1) Pickling: putting chicken, flavoring, composite phosphate and ice water into a rolling and kneading machine, and pickling. Wherein the mass ratio of the chicken, the seasoning, the composite phosphate and the ice water is 75.4.
(2) Filling: the marinated chicken was made into 30 g/slice patties using a forming machine, and then 16 g/slice cheese patties were sandwiched between the two patties.
(3) Wrapping pulp: and (3) adopting the serous fluid to carry out starching on the sandwich chicken cutlet prepared in the step (2), wherein the starching proportion is 9%. Wherein the slurry consists of slurry powder and ice water in a mass ratio of 1.2 to 1, and the temperature of the slurry is 0-8 ℃. The slurry powder comprises the following ingredients in parts by weight: 60 parts of high gluten flour, 30 parts of potato starch, 5 parts of chicken protein powder, 2.5 parts of edible salt and 1.5 parts of baking powder.
(4) Bran wrapping: and (3) breading the starched sandwich chicken cutlet by using the breadcrumbs, wherein the proportion of the breading to the breading is 22%.
(5) Frying: and (3) frying the bran-coated sandwich chicken cutlet by adopting corn germ oil, wherein the oil temperature is 200 ℃, and the frying time is 2min.
(6) Quick-freezing: and (6) quickly freezing the sandwich chicken cutlet obtained in the step (5) at the temperature lower than-18 ℃.
Example 4
Example 4 was obtained by adding 3wt% isomalt to the bread crumb based on example 3.
(1) Pickling: putting chicken, flavoring, composite phosphate and ice water into a rolling and kneading machine, and pickling. Wherein the mass ratio of the chicken, the seasoning, the composite phosphate and the ice water is 75.4.
(2) Filling: the marinated chicken was made into 30 g/slice patties using a forming machine, and then 16 g/slice cheese patties were sandwiched between the two patties.
(3) Wrapping pulp: and (3) adopting the serous fluid to carry out starching on the sandwich chicken cutlet prepared in the step (2), wherein the starching proportion is 9%. Wherein the slurry consists of slurry powder and ice water in a mass ratio of 1.2, and the temperature of the slurry is 0-8 ℃. The slurry powder comprises the following ingredients in parts by weight: 60 parts of high gluten flour, 30 parts of potato starch, 5 parts of chicken protein powder, 2.5 parts of edible salt and 1.5 parts of baking powder.
(4) Wrapping bran: the battered sandwich chicken steaks were breaded with 3wt% isomalt, the proportion of breading being 22%.
(5) Frying: and (3) frying the bran-coated sandwich chicken cutlet by using corn germ oil at the oil temperature of 200 ℃ for 2min.
(6) Quick-freezing: and (4) quickly freezing the sandwich chicken cutlet obtained in the step (5) at the temperature lower than-18 ℃.
Example 5
Example 4 was obtained by adding 5wt% isomalt to the bread crumb based on example 3.
(1) Pickling: putting chicken, flavoring, composite phosphate and ice water into a rolling and kneading machine, and pickling. Wherein the mass ratio of the chicken, the seasoning, the composite phosphate and the ice water is 75.4.
(2) Filling: the marinated chicken was made into 30 g/slice patties using a forming machine, and then 16 g/slice cheese patties were sandwiched between the two patties.
(3) Wrapping pulp: and (3) adopting the serous fluid to carry out starching on the sandwich chicken cutlet prepared in the step (2), wherein the starching proportion is 9%. Wherein the slurry consists of slurry powder and ice water in a mass ratio of 1.2, and the temperature of the slurry is 0-8 ℃. The slurry powder comprises the following ingredients in parts by weight: 60 parts of high gluten flour, 30 parts of potato starch, 5 parts of chicken protein powder, 2.5 parts of edible salt and 1.5 parts of baking powder.
(4) Wrapping bran: the battered sandwich chicken cutlet was breaded with 5wt% isomalt, the proportion of breading being 22%.
(5) Frying: and (3) frying the bran-coated sandwich chicken cutlet by adopting corn germ oil, wherein the oil temperature is 200 ℃, and the frying time is 2min.
(6) Quick-freezing: and (4) quickly freezing the sandwich chicken cutlet obtained in the step (5) at the temperature lower than-18 ℃.
The half-finished sandwich chicken steaks prepared in examples 1 to 5 were respectively put into an air fryer and heated at 180 ℃ for 15min, and then the physical properties of the sandwich chicken steaks were measured using a ta.xt Plus texture analyzer, each set of samples was measured in parallel 3 times, and the results were averaged as shown in table 1.
TABLE 1
| Brittleness (g) | Water activity | |
| Example 1 | 208.3±17.9 | 0.72 |
| Example 2 | 221.4±15.2 | 0.65 |
| Example 3 | 215.6±13.8 | 0.68 |
| Example 4 | 230.2±18.7 | 0.62 |
| Example 5 | 237.9±14.5 | 0.60 |
The invention can improve the crispness and reduce the water activity of sandwich chicken steak products by adding a small amount of isomaltitol into the bread crumbs.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (10)
1. A preparation method of sandwich chicken cutlet is characterized by comprising the following steps: the method comprises six working procedures of pickling, filling, pulp wrapping, bran wrapping, frying and quick freezing, and comprises the following specific steps:
(1) Pickling: putting chicken, seasoning, compound phosphate and ice water into a rolling and kneading machine, and then pickling;
(2) Filling: preparing the pickled chicken into meat patties by using a forming machine, and clamping cheese patties between two meat patties;
(3) Wrapping pulp: adopting the serous fluid to carry out starching on the sandwich chicken cutlet prepared in the step (2);
(4) Wrapping bran: breading the starched sandwich chicken cutlet by using breadcrumbs;
(5) Frying: frying the chaffed sandwich chicken cutlet;
(6) Quick-freezing: and (5) quickly freezing the sandwich chicken cutlet obtained in the step (5).
2. The method of claim 1, wherein: the mass ratio of the chicken, the seasoning, the composite phosphate and the ice water is (65-75): (5-6): 0.2-0.4): 18-22.
3. The method of claim 1, wherein: the rotating speed of the rolling and kneading machine is 11 +/-1 r/min, and the vacuum degree is-0.08 to-0.06 MPa.
4. The method of claim 1, wherein: the pickling time is 600-800 s, and the pickling temperature is-5-3 ℃.
5. The method of claim 1, wherein: the slurry consists of slurry powder and ice water in a mass ratio of 1 (1.2-1.5), and the temperature of the slurry is 0-8 ℃.
6. The method of claim 5, wherein: the slurry powder comprises the following ingredients in parts by weight: 50-60 parts of high gluten flour, 30-35 parts of plant starch, 3-5 parts of egg white powder, 1.5-2.5 parts of edible salt and 1-1.5 parts of baking powder.
7. The method of claim 1, wherein: the sizing proportion is 8-10%; the proportion of the bran is 20-25%.
8. The method of claim 1, wherein: the oil temperature during frying is 180-200 ℃, and the frying time is 2-3 min.
9. The method of claim 1, wherein: the quick-freezing temperature is less than or equal to-18 ℃.
10. Sandwich chicken cutlet obtained by the production method according to any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211412240.3A CN115669872A (en) | 2022-11-11 | 2022-11-11 | Preparation method of sandwich chicken cutlet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211412240.3A CN115669872A (en) | 2022-11-11 | 2022-11-11 | Preparation method of sandwich chicken cutlet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115669872A true CN115669872A (en) | 2023-02-03 |
Family
ID=85052459
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211412240.3A Pending CN115669872A (en) | 2022-11-11 | 2022-11-11 | Preparation method of sandwich chicken cutlet |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115669872A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004215580A (en) * | 2003-01-15 | 2004-08-05 | Ueno Seiyaku Oyo Kenkyusho:Kk | Quality-improving agent of coat for fried food product and fried food product using the same |
| CN104172231A (en) * | 2014-07-08 | 2014-12-03 | 山东惠发食品股份有限公司 | Red bean sandwich chicken cutlet and preparation method thereof |
| CN107692071A (en) * | 2017-09-27 | 2018-02-16 | 鹤壁市永达调理食品有限公司 | A kind of preparation method of the sandwich chicken row of chocolate cheese |
| CN107874146A (en) * | 2017-12-01 | 2018-04-06 | 新希望六和股份有限公司 | A kind of quick-fried slurry chicken row and preparation method thereof |
| KR20180115014A (en) * | 2017-04-12 | 2018-10-22 | 권영혜 | cheese chicken cutlet |
-
2022
- 2022-11-11 CN CN202211412240.3A patent/CN115669872A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004215580A (en) * | 2003-01-15 | 2004-08-05 | Ueno Seiyaku Oyo Kenkyusho:Kk | Quality-improving agent of coat for fried food product and fried food product using the same |
| CN104172231A (en) * | 2014-07-08 | 2014-12-03 | 山东惠发食品股份有限公司 | Red bean sandwich chicken cutlet and preparation method thereof |
| KR20180115014A (en) * | 2017-04-12 | 2018-10-22 | 권영혜 | cheese chicken cutlet |
| CN107692071A (en) * | 2017-09-27 | 2018-02-16 | 鹤壁市永达调理食品有限公司 | A kind of preparation method of the sandwich chicken row of chocolate cheese |
| CN107874146A (en) * | 2017-12-01 | 2018-04-06 | 新希望六和股份有限公司 | A kind of quick-fried slurry chicken row and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 吴文锦等: "鸡胸肉加工三种新方法", 农家顾问, no. 10, pages 30 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5009903A (en) | Method of making fried pie | |
| EP0238542B1 (en) | Process for preparing readily reconstituted frozen comestibles and frozen comestibles produced thereby | |
| CN107125620B (en) | Electric roast chicken breast suitable for body-building crowd and preparation method thereof | |
| JPH06237708A (en) | Production of low fatty fried food or low fatty fried type food | |
| KR101205938B1 (en) | Manufacturing process for oven cooking pork cutlet | |
| KR102086143B1 (en) | The manufacturing method of pork belly cutlet and it's pork belly cutlet | |
| KR101168868B1 (en) | Pork cutlet roasted in an oven and a manufacturing method thereof | |
| AU2011310629A1 (en) | Method for preparation of a coated food product | |
| RU2573317C2 (en) | Meat product moulded in dough shell, sprinkled with coating and such product manufacture method | |
| CN111990433A (en) | Improved crispy agent, application of improved crispy agent in fried dumpling and preparation method of fried dumpling | |
| CN111184179A (en) | Juicy fresh meat steamed stuffed bun and preparation method thereof | |
| KR100881110B1 (en) | Fried rice cake and menufacturing method thereof | |
| KR20230151568A (en) | A method manufacturing meatball used forming apparatus and meatball coated eggs made by the method | |
| CN115669872A (en) | Preparation method of sandwich chicken cutlet | |
| GB2154851A (en) | Filled cooked dough product, its frozen counterpart and method of reheating same | |
| US20110070347A1 (en) | Composition for blocking interfibrillar spaces in meat and meat treatment methods using said composition | |
| KR20140005000A (en) | Manufacturing method of nonglutinous rice cake for frying only | |
| CN112136851A (en) | Preserved juice meat and golden silk crispy pie and making method thereof | |
| JP5828677B2 (en) | Method for producing frozen oil | |
| EP0826314A1 (en) | Frozen culinary block | |
| RU2794573C1 (en) | Method for producing “double cheburek” ready-made frozen second courses in dough | |
| CZ2004960A3 (en) | Process for preparing food products from cooked dough, especially meat-pies with prolonged shelf life and food products prepared in such a manner | |
| KR102297758B1 (en) | Method for Manufacturing Easy-cook Pork Cutlet Having Crispy Taste | |
| KR102226025B1 (en) | Manufacturing Method of Non-Frying Pork Cutlet and Non-Frying Pork Cutlet | |
| CN112913886B (en) | Quick-freezing conditioning pot sticker |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |