JPS59118061A - Preparation of fried chicken - Google Patents

Abstract

PURPOSE:To prepare the titled food having stable quality in an industrial scale, by cutting chicken meat into small pieces, adding powdered egg white to the meat, steaming only the surface of the meat, and frying in oil. CONSTITUTION:Chicken meat is cut into 5-25mm. cubes, mixed with 0.1-20wt%, based on the meat, powdered egg white or a binder composed mainly of powdered egg white, formed, steamed in steam atmosphere at 80-100 deg.C for 30sec- 1min to effect the boiling of only the surface of the formed meat, and then fried in an oil to obtain the objective food.

Description

DETAILED DESCRIPTION OF THE INVENTION Therefore, the object is to provide a new method for producing chicken fried chicken of stable quality on an industrial scale.

Generally, when making fried chicken, the chicken is cut into meat chunks according to the size of the product, and seasonings such as soy sauce, sugar, chemical seasonings, salt, and other spices are added as necessary. It is made by adding seasoning, coating the surface with flour, potato starch, etc., and soaking it in cooking oil at about 150°C to 170°C.

The meat used for deep-frying the chicken is usually cut into chunks of 30 to 60 square pieces, such as chicken wings or thighs, and the shape is irregular and the weight varies. For this reason, if the meat parts and sizes are different, it is not possible to obtain a uniform chicken fillet in terms of quality such as shape and flavor. Furthermore, if mass production is attempted using such a method, the size of the product will be non-uniform, the quality will be unstable, and product marketing will be impaired, and a large amount of goo will be produced, reducing the manufacturing yield.

In order to solve the above problem, JP-A-56-154968
In the publication, 30 to 95% of chicken or meat substitute cut into 3 to 30 mm cubes, and 5 to 95% of minced meat from aquatic animals.
A method for producing a whole fried chicken-like food is disclosed, in which 50% of chicken is added, mixed uniformly, made to an appropriate size, and basted in oil. This method solves the problem of uniform quality and reduction in manufacturing yield, but has the disadvantage that the original flavor of fried chicken is lost as a result of mixing a large amount of surimi.

For these reasons, fried chicken has never been able to become a large-scale product, even though it is in high demand as a side dish or as a snack with alcohol.

The present invention was made in view of the above circumstances, and is suitable for mass production without sacrificing the original flavor of fried chicken.
In addition, it is a manufacturing method that can produce a uniform product.The binder, which is the main ingredient of flour or egg white powder, is used as egg white powder to make a powder with a weight of 01 to 10% of the weight of the chicken. The problem was solved by increasing the cohesiveness inside the inner piece by increasing the ridge oil and soot, making it look like a single piece of meat.

The chicken meat used in the present invention can be one serving of chicken wings or thighs, either alone or in combination. Generally, chicken wings and thighs are used together, and products made from thighs generally have a better flavor and texture than chicken wings, but the parts of the chicken and the amount of skin and fat mixed vary. Therefore, in order to obtain a uniform product, it is best to cut both parts into small chunks and mix them together. From the point of view of uniform mixing of cuts,
It is better to make the meat as small as possible, but if you make it too small like simminced meat or ground meat, the fibers of the meat will be cut and the meat loaf-like texture will be lost. Therefore, the size within the cut is 5 to 2
It is necessary to make it 5 mm square, preferably 10 to 20 mm square, so as not to impair the texture.

It is preferable to use a meat cutter and work at as low a temperature as possible; cutting at high temperatures may cause internal cracking. The shape after cutting is not limited to the cube, but may be similar to a 5 to 25 mm square shape. Further, it is preferable to maintain the meat temperature after cutting as low as possible, which has the advantage of having excellent moldability and suitability for mass production, as well as being able to obtain a product with good quality.

Even if the inside of the cut is mixed as it is, it will not adhere and it will not be possible to make fried chicken of the desired size. Therefore, in the present invention, egg white powder or a binder mainly composed of egg white powder is added to this. After mixing and binding, shape it into the desired size and apply oil J.
do hair

Any commercially available egg white powder can be used as the egg white powder, and a small amount of wheat flour, potato starch, corn starch, starch such as cornstarch, or powdered seed powder such as wheat protein powder or soybean protein powder can be used. It is also possible to mix protein and use one portion as a binder mainly consisting of egg white powder.

The amount of powder such as wheat flour mixed is such that the characteristics of egg white powder are not lost.Usually, 50 parts of powder such as wheat flour is mixed for every 100 parts of egg white powder. .

In addition to the above-mentioned wheat flour, adding polymeric phosphates or salt to 91.J white flour or a binder based on it has the advantage of increasing the binding effect, tightening the meat quality, and improving the taste. be. Also, add soy sauce, sugar, and chemical seasonings,
It is a confession that each brand adds spices such as pepper, ginger, and garlic to improve the flavor of the product.

When these seasonings and spices are used in combination with egg white powder or egg white powder, the seasoning inside the chicken becomes uniform, eliminating all variations in the product, and having the advantage of being able to season the chicken sufficiently in a short time. be.

The above-mentioned cut chicken meat is placed in a mixer together with egg white powder or a binding agent mainly composed of egg white powder, seasonings and spices are added as necessary, and the mixture is stirred and mixed at a low temperature for 5 to 15 minutes. By mixing, the egg white powder is uniformly dispersed on the surface of the intestines, gradually increasing its viscosity and binding the pieces of meat together. The amount of egg white powder or binder that is mainly added at this time should be O1-20 as egg white powder in the cut, and if it is less than 0.1%, it will be used in the subsequent molding and oil and soot processes. It is better to avoid using more than 20%, as the texture will deteriorate if used in servings.

υl] The inside of the cut mixed with white powder or a binder mainly composed of white powder is put into a molding machine without chipping and molded into the desired size.

The molding is a square shape of 25 to 4 o, or an equivalent thin shape,
Shape it into a stick or other size that is easy to eat. As for the molding machine used, it is convenient to use a conventional drum punching type croquette molding machine for continuous molding. The molded product is, for example, as shown in the drawing, in which thigh meat 1, 1 and chicken wing meat 2, 2 are bound together, and the outside is coated with egg white powder 3 to form a shape. or,
Both thighs and chicken wings are evenly distributed and each molded product has a uniform composition.

Upper B self-molding'wJ tends to lose its shape if left as is, so in order to reduce the number of defective products due to oil and soot, it is best to steam only the second side of the molding to increase its cohesiveness. Workability is improved and the product is of good quality. Said steaming is molding 'l/J
Place it on a wire mesh or the like and heat it for 30 seconds to 1 minute in a steam atmosphere at 80 to 100'C. By heating, the egg white powder on the surface increases its clumping power, and only the molded pieces of meat are bound together, resulting in good shape retention of the molded product. improve. In addition, if the material temperature before molding is higher than 00C, it prevents the product from losing its shape and being deformed when handled after molding.

Be careful not to use high steaming temperatures or long steaming times, as meat juices will flow out and not only will the product taste bad, but the yield of the product will decrease, and the entire meat will coagulate and lose its texture. There must be.

Therefore, in the steamed product of the present invention, only the surface is thermally denatured, and the inner thigh meat 1 and chicken wing meat 2 are raw.

Chicken meat whose shape retention has been improved by steaming can be sprayed with flour, starch, etc. according to the usual method, and then heated to 1% oil in cooking oil at 150 to 170°C, or it can be frozen directly after steaming. Depending on the situation, you can take it out and boil it in oil without any warts. As the oil evaporates, the pieces of valley meat become firmly bound together and become like a single piece of meat.

The inventive tuna fish obtained by the above method has uniform quality, retains the original flavor of chicken, and has the advantages of being easy to eat compared to conventional fried chicken. . You are also free to mix in other meats to give new flavors.

As mentioned above, the chicken karaage of the present invention not only has many orientation points in addition to conventional chicken karaage, but also has improved shape retention due to the addition of a binder and a steaming process, making it suitable for mass production. This makes it possible to assemble products with stable quality.

This will be explained below using examples.

Example 1 Freezing station 1.5 k:y (chicken wings 7502, thighs 7
502) was taken out and thawed at about -2°C, and after thawing, it was cut into 10 mm square pieces with a cutter at that temperature.

Binder 152 containing 10f of egg white powder, 5g of potato starch, and 75'i of salt were added to the borrowed cut meat and mixed for 5 minutes with a low speed mixer. The mixture was continuously molded into approximately 25 mm cubes using a low-temperature trench/ordinary tram-cutting croquette molding machine. The molded product was placed on a metal mesh and immediately placed in a steam heating chamber adjusted to 90° C. and heated for 1 minute. After steaming, it was hand-sprayed with wheat flour and soaked in salad oil heated to 1600C for about 3 minutes to obtain about 1.2 kg of chicken fillet.

The obtained fried chicken had a good flavor and did not have a Maki ■ feeling.

Example 2 Frozen chicken 1.5 i<, zo (chicken wings 900g, thighs 6
002) to -4°C and cut it with a cutter at 15 m+r.
Cut to r angle. Egg white powder 451, salt 75 for cut meat
and chemical seasonings 152, garlic <1. FM' and 1.51 g of ginger were added, mixed for 10 minutes in a mixer, and then placed in a tram-cut molding mold at a low temperature to form a block approximately 30 πm square. The molded product was placed on a firefly rope, heated for 1 minute in a steaming room at 90°C, and sprayed in the same manner as in Example 1 to remove oil and soot. The obtained fried chicken was a uniform product with an extremely pleasant taste.

[Brief explanation of the drawing]

The drawing is a cross-sectional view of the molded product. 1.- Thigh meat 2. Chicken wings 3. Egg whites Patented by Akito Meiji Dairies Co., Ltd.

Claims (2)

[Claims] (1) For chicken frying, egg white powder or a binding agent mainly composed of egg white powder is added and mixed to the chicken cut into 5 to 25 square pieces in an amount of 01 to 2.0% of the chicken weight as egg white powder, and after shaping. A method for producing fried chicken characterized by steaming only the surface and applying oil soot. (2) The method for producing fried chicken according to claim 1, wherein steaming after shaping is done by heating for 30 seconds to 1 minute in a steam atmosphere at 80 to 100°C to a percentage of 6'i.