CN1303623A - Process for producing fried chicken - Google Patents

Abstract

A production method of Western U.S. type deep-fried chicken is mainly characterized by selecting chicken leg, chicken-curing powder, chicken-enwrapping flavouring powder, filtered water, refined salt and edible oil. Said invented deep-fried chicken leg possesses high quality and palatable edible effect.

Description

Process for producing fried chicken

What the present invention relates to is the preparation method of the American fried chicken in a kind of west.

With the development of reform and opening-up work, international interchange increases rapidly, and people's eating habit is changing, trend towards the westization, the particularly quickening significantly of work rhythm is for adapting to high efficiency, the requirement of allegro condition of work, the diet fast food also rises rapidly in China.But the restaurant of cooking the diet fast food is a lot, and the food of making does not catch up with all that the quality that authentic western countries manufacture is good, taste is bright.On our the Investigational at home and abroad basis, improve to improve working out a kind of new method of fried chicken in practice, thereby solved the deficiency of existing process for producing fried chicken.

Purpose of the present invention just provides the preparation method of the American fried chicken in a kind of west.

Purpose of the present invention, take following scheme to realize: from the selected preferred plan of test of many times, the strict specified standards of grasping of batching compatibility amount is thrown in raw material in good time; The timeliness and the temperature of strict control preparation, so as not to rotten, guarantee that delicate flavour is good to eat; The timeliness and the temperature of strict control fried chicken guarantee soft attractive in appearance; Strict executable operations program guarantees total quality, reaches the design eating effect.

The fried chicken of adopting such scheme to make, through edible checking, its eating effect: delicious and crisp, heat z z z and succulence, crackling is complete and be golden yellow, is subjected to the edible masses' welcome deeply.

Batching:

Chicken leg 115g, Salted chicken powder 113.4g, wrap up in chicken powder 113.4g, 60 gallons of filtered water, 240 of whole chickens, salt 1100g, edible oil is an amount of.

The timeliness of preparation and temperature:

Pickled temperature: 32-38 °F

The pickled time: 6 hours

Storage temperature: 32-38 °F

Holding time: finish using in pickled back 48 hours.

The timeliness of fried chicken and temperature:

Fried chicken temperature: 330

The fried chicken time: 12.5 minutes

Storage temperature: 160-170 °F

Holding time: 45 minutes

Employing equipment: fryer.

The fried chicken operation sequence:

1. inspect fryer earlier, oil mass is to marking oily line, and oil colours is not less than 6 rank, 330 of temperature;

2. the chicken nugget quantity that will explode is taken to flour platform right side (one time 6 be principle), spills a little to wrap up in the chicken powder on the surface, and pats secondary mutually, puts into frozen water and gently trembles and choose back on the flour platform after dripping, and is stained with and once wraps up in the chicken powder, and pat secondary mutually;

3. the sliding gently oil cauldron of putting into;

4. rub a hand with the hands after having exploded 3 chicken legs down, make the coarse injustice of crackling in order to avoid be stained with too much flour on hand;

5. press timer after down having exploded last piece chicken leg, timer to 180 second, should stir a fried chicken 360 seconds, 540 seconds the time, when turning over chicken, with turning at the deep oil end of chicken rod, with fried chicken by preceding shake to after, do like this and can avoid chicken nugget sticking mutually, make the surface evenly fried, and avoid the ripe degree of chicken nugget different;

6. the fried time arrives, and timer can send and pipe, and timer picks up chicken nugget by going out;

7. will explode good chicken leg and put on the show stand, and show the time board simultaneously and represent the discarded time;

8. after chicken nugget picks up, should pick up assorted bits in the pot with leftover fetching net immediately;

Untimely consequence of dragging for bits:

A, impurity are too many, make the oil pipe circulation obstructed, the injury motor life.

B, easily be attached to down on the chicken nugget that takes second place, make the surface not attractive in appearance.

C, shortened in the frying oil life-span.

Claims (2)

1, process for producing fried chicken is characterized in that: his batching:

Chicken leg 115g, Salted chicken powder 113.4g, wrap up in chicken powder 113.4g, 60 gallons of filtered water, 240 of whole chickens, salt 1100g, edible oil is an amount of.

2, process for producing fried chicken is characterized in that: timeliness and temperature standard when the preparation of a science and fried chicken are arranged:

Pickled temperature: 32-38 °F

The pickled time: 6 hours

Storage temperature: 32-38 °F

Holding time: finish using in pickled back 48 hours.

The timeliness of fried chicken and temperature:

Fried chicken temperature: 330

The fried chicken time: 12.5 minutes

Storage temperature: 160-170 °F

Holding time: 45 minutes