CN1672579A - White crisp chicken and its making process - Google Patents

Abstract

The white crisp chicken food is made with the red material including chicken leg meat, starch, egg liquid, salt and powdered seasoning in certain proportion; and the white material including chicken breast meat, starch, egg white, salt and powdered seasoning in certain proportion. The said powdered seasoning is the mixture of powdered pricklyash, aniseed, white pepper, cassia bark, geranium, dahurian angelica root, cyanide, Chinese yam and kudzu vine powder. The making process includes preparing red material, preparing white material, setting the white material inside stainless steel mold, setting the red material on the red material, steaming in pressure cooker, taking out the cooked food, vacuum packing, and sterilizing at high temperature. The white crisp chicken food is crisp, tender and rich in nutrients.

Description

A kind of white crisp chicken and preparation method thereof

Affiliated field

The present invention relates to a kind of food and preparation method thereof, being specially a kind of is white crisp chicken of making of primary raw material and preparation method thereof with chicken.

Background technology

Traditional chicken food method mainly is: stew, take off, stir-fry etc., different eating method mouthfeels is absolutely different.In the southwest in Shandong Province, particularly the Chengwu County white crisp chicken has had certain history, yet preparation method but is a secret always, and the food of making is only edible for oneself, can't adapt to the requirement of industrialized mass production, thereby limit the penetration and promotion of this kind food.

Summary of the invention

The purpose of this invention is to provide a kind of white crisp chicken and preparation method thereof; This method good manufacturability is easy to realize suitability for industrialized production, and the convenient food of producing with this method eats, mouthfeel is good.

Technical scheme of the present invention is: a kind of white crisp chicken, it is characterized in that making by the following weight parts proportion raw material,

Red sunken material: chicken leg meat 100, starch 6-10, egg liquid 40-50, salt 1-3, condiment face 1-3,

The white material that falls into: chicken breast meat 100, starch 6-10, egg clear liquid 40-50, salt 1-3, condiment face 1-3,

Aforementioned condiment face is by the powdered seasonings face of Chinese prickly ash, anise, white pepper, cassia bark, spiceleaf, the root of Dahurain angelica, mountain naphthalene, Huai Shan and kudzuvine root starch combination.

A kind of method of making described white crisp chicken is characterized in that step is as follows,

1) chicken leg meat is twisted into muddy flesh, adds starch, egg liquid, salt, the condiment face of red sunken material requirement, mix and stir into red filling;

2) chicken breast meat is twisted into muddy flesh, adds white starch, egg clear liquid, salt, the condiment face that material requires that fall into, mix and stir into white filling;

3) manufacture mould with the food-grade stainless steel according to popular pattern;

4) earlier white filling is put into the mould of obliterating edible oil, white filling consumption accounts for half of dies cavity space, and touches white filling flat;

5) redder filling is covered in white filling top, touches flat red filling;

6) steam with the pressurization pot, pressure 1-1.5mpa, temperature 90-100 ℃, 30-40 minute maturation, mold removal is promptly finished making;

7) product that cools completely is carried out vacuum packaging; Be finished product behind the high temperature sterilization.

Aforementioned condiment face is the powdered seasonings face that Chinese prickly ash, anise, white pepper, cassia bark, spiceleaf, the root of Dahurain angelica, mountain naphthalene, Huai Shan and kudzuvine root starch are formed.The raw material of condiment face can equal proportion mix, also can be according to an amount of content of adjusting indivedual raw materials of taste.

Mould pattern can be lucky, rich and honour, the celebrating any pattern of expression.

The invention has the beneficial effects as follows:

The food that the inventive method is produced, last Bai Xiahong, color is clearly demarcated; Enter the mouth bright, crisp, tender, mouthfeel is soft, nutritious; All-ages; Be particularly suitable for the crowd that gets angry easily or like the tobacco and wine person edible.

1. removed the raw material that is unfavorable for that health requires.

2. become and also can cool eat into getting final product the heat food by the heat food.

3. the nutritive value and the health-care effect of finished product have been improved.

4. become random pushing, for die forming is arranged, make the finished weight unanimity, and can follow the white crisp chicken of manufacturing different shape according to needs, can be in enormous quantities, produce expeditiously.

5. adopt pressurization shortening method, promptly reduced energy consumption, guaranteed the aesthetics of product again, product is not risen do not split.

6. go vacuum packaging, sterilization, prolonged the product freshness date, be convenient to eat, carry.

The spy is eaten walk out the door, be of value to local and vast cuisines fan.

The specific embodiment

Embodiment one

A kind of white crisp chicken is made by the following weight parts proportion raw material,

Red sunken material: chicken leg meat 100, starch 6, egg liquid 40, salt 1, condiment face 1,

The white material that falls into: chicken breast meat 100, starch 6, egg clear liquid 40, salt 1, condiment face 1,

Aforementioned condiment face is by the powdered seasonings face of Chinese prickly ash, anise, white pepper, cassia bark, spiceleaf, the root of Dahurain angelica, mountain naphthalene, Huai Shan and kudzuvine root starch combination.Condiment raw material equal proportion is used.Egg liquid is full egg liquid, and the egg clear liquid is the egg white solution behind the yolk.

Preparation method, step is as follows:

1. 100 parts of chicken leg meats are twisted into muddy flesh, add 6 parts starch, 40 parts egg liquid, 1 part salt, 1 part condiment face mixes and stirs into red filling;

2. 100 portions of chicken breast meat are twisted into muddy flesh, add 6 parts starch, 40 parts egg clear liquid, 1 part salt, 1 part condiment face mixes and stirs into white filling;

3. manufacture mould with the food-grade stainless steel according to popular pattern; As fish, peach offered as a birthday present etc.

4. earlier white filling is put into the mould of obliterating salad oil, white filling consumption accounts for half of dies cavity space, and touches white filling flat;

5. redder filling is covered in white filling top, touches flat red filling;

6. steam with the pressurization pot, pressure 1mpa, 100 ℃ of temperature, 30 minutes maturations, mold removal is product " white crisp chicken ";

7. the product that cools completely is carried out vacuum packaging; Be finished product behind the high temperature sterilization.

Embodiment two

With embodiment one difference be:

100 parts of chicken leg meats are twisted into muddy flesh, add 10 parts starch, 50 parts egg liquid, 3 parts salt, 3 parts condiment face mixes and stirs into red filling;

100 portions of chicken breast meat are twisted into muddy flesh, add 10 parts starch, 50 parts egg clear liquid, 3 parts salt, 3 parts condiment face mixes and stirs into white filling;

Earlier white filling is put into the mould of obliterating peanut oil, white filling consumption accounts for half of dies cavity space, and touches white filling flat;

Steam with the pressurization pot, pressure 1.5mpa, 95 ℃ of temperature, 40 minutes maturations, mold removal is product " white crisp chicken ";

In the condiment face, Chinese prickly ash, anise, white pepper, cassia bark, spiceleaf, the root of Dahurain angelica, mountain naphthalene, Huai Shan and kudzuvine root starch were by 1: 1: 1: 1.2: 1.1: 1.2: preparation in 1: 1.3: 1.

Embodiment three

With embodiment one difference be:

100 parts of chicken leg meats are twisted into muddy flesh, add 8 parts starch, 45 parts egg liquid, 2 parts salt, 2 parts condiment face mixes and stirs into red filling;

100 portions of chicken breast meat are twisted into muddy flesh, add 7 parts starch, 43 parts egg clear liquid, 2 parts salt, 2 parts condiment face mixes and stirs into white filling;

Earlier white filling is put into the mould of obliterating rapeseed oil, white filling consumption accounts for half of dies cavity space, touches white filling flat;

Steam with the pressurization pot, pressure 1.2mpa, 100 ℃ of temperature, 38 minutes maturations, mold removal is product " white crisp chicken ";

In the condiment face, Chinese prickly ash, anise, white pepper, cassia bark, spiceleaf, the root of Dahurain angelica, mountain naphthalene, Huai Shan and kudzuvine root starch were by 1: 1: 1: 1: 1: 1: preparation in 1: 1.3: 1.2.

Claims (2)

1, a kind of white crisp chicken is characterized in that being made by the following weight parts proportion raw material,

Red sunken material: chicken leg meat 100, starch 6-10, egg liquid 40-50, salt 1-3, condiment face 1-3,

The white material that falls into: chicken breast meat 100, starch 6-10, egg clear liquid 40-50, salt 1-3, condiment face 1-3,

Aforementioned condiment face is by the powdered seasonings face of Chinese prickly ash, anise, white pepper, cassia bark, spiceleaf, the root of Dahurain angelica, mountain naphthalene, Huai Shan and kudzuvine root starch combination.

2, a kind of method of making the described white crisp chicken of claim 1 is characterized in that step is as follows,

1) chicken leg meat is twisted into muddy flesh, adds starch, egg liquid, salt, the condiment face of red sunken material requirement, mix and stir into red filling;

2) chicken breast meat is twisted into muddy flesh, adds white starch, egg clear liquid, salt, the condiment face that material requires that fall into, mix and stir into white filling;

3) manufacture mould with the food-grade stainless steel according to popular pattern;

4) earlier white filling is put into the mould of obliterating edible oil, white filling consumption accounts for half of dies cavity space, and touches white filling flat;

5) redder filling is covered in white filling top, touches flat red filling;

6) steam with the pressurization pot, pressure 1-1.5mpa, temperature 90-100 ℃, 30-40 minute maturation, mold removal is promptly finished making;

7) product that cools completely is carried out vacuum packaging; Be finished product behind the high temperature sterilization.