CN104223168A - Preparation method of frozen prepared chicken cutlet - Google Patents
Preparation method of frozen prepared chicken cutlet Download PDFInfo
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- CN104223168A CN104223168A CN201410462738.XA CN201410462738A CN104223168A CN 104223168 A CN104223168 A CN 104223168A CN 201410462738 A CN201410462738 A CN 201410462738A CN 104223168 A CN104223168 A CN 104223168A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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Abstract
The invention discloses a preparation method of frozen prepared chicken cutlet. The preparation method comprises the following steps: selecting materials, cutting into blocks, preparing a tumbling liquid, tumbling, curing for being tasty, adding cheese, preparing wrapping powder and wrapping pulp, coating the wrapping powder and the wrapping pulp, frying in advance, placing in a dish and quick-freezing, packing, performing metal detection and storing, wherein in the preparation process, the tumbling liquid is prepared from the following components: salt, white granulated sugar, monosodium glutamate, composite phosphate, white pepper powder, garlic powder, and water at the temperature of 0-5 DEG C; and the wrapping powder is prepared from 48-52 parts of wheat flour, 28-32 parts of cassava modified starch, 18-22 parts of sweet potato flour, 0.3-0.7 part of xanthan gum, 0.3-0.7 part of pyrophosphate. The preparation method is applied to processing of frozen prepared food, a product is attractive in appearance, rich in nutrition, delicious, and long in guarantee period, and has a good market development prospect.
Description
Technical field
The invention belongs to Frozen Prepared Food field, particularly relate to the preparation method of a kind of freezing precook chicken row.
Background technology
Frozen Prepared Food refers to agricultural production, livestock and poultry, aquatic products etc. as primary raw material, after pre-treatment and formulated, adopt quick-freeze craft, and in the frozen state (product center temperature is below-18 DEG C) storage, transport and sell packaged food, the system of making a living can be divided to freeze to freeze two kinds with shortening.Chicken freezing precook goods are then be process raw material through the corresponding freezing precook meat products processed with chicken or chicken and other raw materials.Chicken Frozen Prepared Food has nutrition, quick and easy and diversified characteristic, adapts to the needs of society fast pace life.Along with the raising of China's expanding economy and people's living standard, consumer it is also proposed higher requirement to the kind of chicken Frozen Prepared Food, quality and quantity.
In general, freezing precook chicken row is with Fresh Grade Breast raw material, through a series products of cutting, pickling and obtaining after the operation process such as quick-frozen, is under the jurisdiction of chicken Frozen Prepared Food.At present, many wrapping up in after thawing of freezing precook chicken row is on the market coated with starch or breadcrumbs, then through fried edible.Obtained chicken is discharged into toward appearance really up to the mark, and inner chicken taste is boring, can not be tasty.In order to solve the problem, the present invention proposes the preparation method of a kind of freezing precook chicken row, first by knead-salting, then wraps up cheese, powder in starching, then carries out fried, and obtained product design is attractive in appearance, nutritious, fully tasty, tenders with a crispy crust, delicious in taste.
Summary of the invention
For the defect existed in prior art and deficiency, the object of the invention is the preparation method proposing a kind of freezing precook chicken row.
There is a basic understanding some aspects in order to the embodiment to disclosure, shown below is simple summary.This summarized section is not extensive overview, neither determine key/critical component or describe the protection domain of these embodiments.Its sole purpose presents some concepts by simple form, in this, as the preamble of following detailed description.
Technical scheme of the present invention discloses a kind of freezing precook chicken row preparation method, and its preparation flow comprises:
(1) select materials: select the large chest of peeling chicken to be raw meat, raw meat central temperature remains on 4 ~ 12 DEG C;
(2) stripping and slicing: step (1) gained raw meat is cut into: long and wide is the cube meat of 15 ~ 16cm, thick 0.8 ~ 0.9cm;
(3) tumbling liquid is prepared: by salt 0.02 ~ 0.06 part, white granulated sugar 0.06 ~ 0.10 part, monosodium glutamate 0.01 ~ 0.03 part, composite phosphate 0.012 ~ 0.016 part, white pepper powder 0.012 ~ 0.016 part, 0.006 ~ 0.010 part, garlic powder, 0.80 ~ 0.84 part, the water of 0 ~ 5 degree, Homogeneous phase mixing, is mixed with tumbling liquid;
(4) tumbling: tumbling liquid step (2) gained cube meat being added step (3) gained, vacuum continuous tumbling 25 ~ 35min, vacuum 0.07Mpa-0.09Mpa, tumbling rotating speed 7 ~ 9r/min;
(5) pickle tasty: by step (4) gained cube meat at 0 ~ 4 DEG C of temperature, leave standstill and pickle and carry out tasty in 12 ~ 16 hours;
(6) cheese is added: spread out by step (5) gained cube meat and pave, on it, placement 2 is heavily the cheese of 24g/ sheet, by cube meat after middle doubling, roll extrusion from the middle to both ends to twice after folding;
(8) preparation is wrapped up in powder, is wrapped up in slurry: get wheat flour 48 ~ 52 parts, cassava modified starch 28 ~ 32 parts, tapioca flour 18 ~ 22 parts, xanthans 0.3 ~ 0.7 part, pyrophosphate 0.3 ~ 0.7 part of Homogeneous phase mixing, obtain wrapping up in powder, powder will be wrapped up in be divided into two, a part is for subsequent use, and another part and water mix in the ratio of 1:2 and stirs evenly wrap up in slurry;
(9) wrap up on slurry, on wrap up in powder: step (7) gained cube meat is all immersed in wrap up in slurry and keeps 3 ~ 5 seconds, then put into and wrap up in powder, powder 1-2 time is wrapped up in respectively in cube meat two sides, and carries out pressing 1 ~ 2 time, wrap up in powder to make cube meat surface uniform be stained with;
(10) fried in advance: step (9) gained cube meat to be put into the pre-fried 50s-60s of Fryer that oil temperature is 180 ~ 185 DEG C, obtain described chicken row;
(11) balance quick-frozen: at the temperature below 15 DEG C, get quick-frozen dish, cover the clean plastic sheeting of one deck above, after step (10) gained chicken row is cooled to room temperature, single pendulum is on plastic sheeting, quick-frozen below-30 DEG C, until chicken row central temperature is below-18 DEG C, namely obtains described freezing precook chicken row;
(12) packaging, metal detection and preservation: packaging, detects and whether contains metal, and the qualified freezing precook chicken of detection is entered-16 ~-20 DEG C of refrigeration house storages.
Preferably, described tumbling liquid raw material comprises according to mass fraction: salt 0.02 part, white granulated sugar 0.06 part, monosodium glutamate 0.01 part, composite phosphate 0.012 part, white pepper powder 0.012 part, 0.006 part, garlic powder, 0.80 part, the water of 0 ~ 5 degree.
Preferably, described tumbling liquid raw material comprises according to mass fraction: salt 0.06 part, white granulated sugar 0.10 part, monosodium glutamate 0.03 part, composite phosphate 0.016 part, white pepper powder 0.016 part, 0.010 part, garlic powder, 0.84 part, the water of 0 ~ 5 degree.
Preferably, described tumbling liquid raw material comprises according to mass fraction: salt 0.04 part, white granulated sugar 0.08 part, monosodium glutamate 0.02 part, composite phosphate 0.014 part, white pepper powder 0.014 part, 0.008 part, garlic powder, frozen water 0.82 part.
Preferably, in described step (4), cube meat and tumbling liquid mass ratio are 4:1.
Preferably, in described step (4), tumbling carries out at temperature below 12 DEG C.
Preferably, the material quality number wrapping up in powder described in comprises: wheat flour 48 parts, cassava modified starch 28 parts, tapioca flour 18 parts, xanthans 0.3 part, pyrophosphate 0.3 part.
Preferably, the material quality number wrapping up in powder described in comprises wheat flour 52 parts, cassava modified starch 32 parts, tapioca flour 22 parts, xanthans 0.7 part, pyrophosphate 0.7 part.
Preferably, the material quality number wrapping up in powder described in comprises wheat flour 50 parts, cassava modified starch 30 parts, tapioca flour 20 parts, xanthans 0.5 part, pyrophosphate 0.5 part.
The original local flavor of chicken can be retained in the wing that preparation method disclosed by the invention produces to greatest extent simultaneously, Fresh & Tender in Texture, tasty fully, delicious flavour, tender in outer Jiao, and long shelf-life.
In order to above-mentioned and relevant object, will describe in detail and the feature particularly pointed out in the claims after one or more embodiment comprises.Explanation below describes some illustrative aspects in detail, and its instruction is only some modes in the utilizable various mode of principle of each embodiment.Other benefit and novel features become obvious by along with detailed description below, and the disclosed embodiments will comprise all these aspects and theirs is equivalent.
Detailed description of the invention
Below describe and specific embodiment of the invention scheme is shown fully, to enable those skilled in the art to put into practice them.That other embodiments can comprise process and other change.Embodiment only represents possible change.Unless explicitly requested, otherwise independent flow process or operation are optional, and the order of operation can change.The part of some embodiments and feature can be included in or replace part and the feature of other embodiments.The scope of embodiment of the present invention comprises the gamut of claims, and all obtainable equivalent of claims.In this article, these embodiments of the present invention can be represented with term " invention " individually or always, this is only used to conveniently, and if in fact disclose the invention more than, be not the scope that automatically will limit this application is any single invention or inventive concept.
For the defect existed in prior art and deficiency, the invention discloses the specific embodiment of freezing precook chicken row preparation method.
Embodiment one:
A freezing precook chicken row's preparation method, preparation method comprises the steps:
(1) select materials: select the large chest of peeling chicken to be raw meat, raw meat central temperature remains on 4 ~ 12 DEG C;
(2) stripping and slicing: step (1) gained raw meat is cut into: long and wide is the cube meat of 15 ~ 16cm, thick 0.8 ~ 0.9cm;
(3) tumbling liquid is prepared: by salt 0.02 ~ 0.06 part, white granulated sugar 0.06 ~ 0.10 part, monosodium glutamate 0.01 ~ 0.03 part, composite phosphate 0.012 ~ 0.016 part, white pepper powder 0.012 ~ 0.016 part, 0.006 ~ 0.010 part, garlic powder, 0.80 ~ 0.84 part, the water of 0 ~ 5 degree, Homogeneous phase mixing, is mixed with tumbling liquid;
(4) tumbling: tumbling liquid step (2) gained cube meat being added step (3) gained, vacuum continuous tumbling 25 ~ 35min, vacuum 0.07Mpa-0.09Mpa, tumbling rotating speed 7 ~ 9r/min;
(5) pickle tasty: by step (4) gained cube meat at 0 ~ 4 DEG C of temperature, leave standstill and pickle and carry out tasty in 12 ~ 16 hours;
(6) cheese is added: spread out by step (5) gained cube meat and pave, on it, placement 2 is heavily the cheese of 24g/ sheet, by cube meat after middle doubling, roll extrusion from the middle to both ends to twice after folding;
(8) preparation is wrapped up in powder, is wrapped up in slurry: get wheat flour 48 ~ 52 parts, cassava modified starch 28 ~ 32 parts, tapioca flour 18 ~ 22 parts, xanthans 0.3 ~ 0.7 part, pyrophosphate 0.3 ~ 0.7 part of Homogeneous phase mixing, obtain wrapping up in powder, powder will be wrapped up in be divided into two, a part is for subsequent use, and another part and water mix in the ratio of 1:2 and stirs evenly wrap up in slurry;
(9) wrap up on slurry, on wrap up in powder: step (7) gained cube meat is all immersed in wrap up in slurry and keeps 3 ~ 5 seconds, then put into and wrap up in powder, powder 1-2 time is wrapped up in respectively in cube meat two sides, and carries out pressing 1 ~ 2 time, wrap up in powder to make cube meat surface uniform be stained with;
(10) fried in advance: step (9) gained cube meat to be put into the pre-fried 50s-60s of Fryer that oil temperature is 180 ~ 185 DEG C, obtain described chicken row;
(11) balance quick-frozen: at the temperature below 15 DEG C, get quick-frozen dish, cover the clean plastic sheeting of one deck above, after step (10) gained chicken row is cooled to room temperature, single pendulum is on plastic sheeting, quick-frozen below-30 DEG C, until chicken row central temperature is below-18 DEG C, namely obtains described freezing precook chicken row;
(12) packaging, metal detection and preservation: packaging, detects and whether contains metal, and the qualified freezing precook chicken of detection is entered-16 ~-20 DEG C of refrigeration house storages.
Embodiment two:
A freezing precook chicken row's preparation method, preparation method comprises the steps:
(1) select materials: select the large chest of peeling chicken to be raw meat, raw meat central temperature remains on 4 ~ 12 DEG C;
(2) stripping and slicing: step (1) gained raw meat is cut into: long and wide is the cube meat of 15 ~ 16cm, thick 0.8 ~ 0.9cm;
(3) tumbling liquid is prepared: by salt 0.02 part, white granulated sugar 0.06 part, monosodium glutamate 0.01 part, composite phosphate 0.012 part, white pepper powder 0.012 part, 0.006 part, garlic powder, 0.80 part, the water of 0 ~ 5 degree or salt 0.06 part, white granulated sugar 0.10 part, monosodium glutamate 0.03 part, composite phosphate 0.016 part, white pepper powder 0.016 part, 0.010 part, garlic powder, 0.84 part, the water of 0 ~ 5 degree, Homogeneous phase mixing, is mixed with tumbling liquid;
(4) tumbling: tumbling liquid step (2) gained cube meat being added step (3) gained, vacuum continuous tumbling 25 ~ 35min, vacuum 0.07Mpa-0.09Mpa, tumbling rotating speed 7 ~ 9r/min;
(5) pickle tasty: by step (4) gained cube meat at 0 ~ 4 DEG C of temperature, leave standstill and pickle and carry out tasty in 12 ~ 16 hours;
(6) cheese is added: spread out by step (5) gained cube meat and pave, on it, placement 2 is heavily the cheese of 24g/ sheet, by cube meat after middle doubling, roll extrusion from the middle to both ends to twice after folding;
(8) preparation is wrapped up in powder, is wrapped up in slurry: by wheat flour 48 parts, cassava modified starch 28 parts, tapioca flour 18 parts, xanthans 0.3 part, pyrophosphate 0.3 part or wheat flour 52 parts, cassava modified starch 32 parts, tapioca flour 22 parts, xanthans 0.7 part, pyrophosphate 0.7 part of Homogeneous phase mixing, obtain wrapping up in powder, powder will be wrapped up in be divided into two, a part is for subsequent use, and another part and water mix in the ratio of 1:2 and stirs evenly wrap up in slurry;
(9) wrap up on slurry, on wrap up in powder: step (7) gained cube meat is all immersed in wrap up in slurry and keeps 3 ~ 5 seconds, then put into and wrap up in powder, powder 1-2 time is wrapped up in respectively in cube meat two sides, and carries out pressing 1 ~ 2 time, wrap up in powder to make cube meat surface uniform be stained with;
(10) fried in advance: step (9) gained cube meat to be put into the pre-fried 50s-60s of Fryer that oil temperature is 180 ~ 185 DEG C, obtain described chicken row;
(11) balance quick-frozen: at the temperature below 15 DEG C, get quick-frozen dish, cover the clean plastic sheeting of one deck above, after step (10) gained chicken row is cooled to room temperature, single pendulum is on plastic sheeting, quick-frozen below-30 DEG C, until chicken row central temperature is below-18 DEG C, namely obtains described freezing precook chicken row;
(12) packaging, metal detection and preservation: packaging, detects and whether contains metal, and the qualified freezing precook chicken of detection is entered-16 ~-20 DEG C of refrigeration house storages.
Embodiment three:
A freezing precook chicken row's preparation method, optimum preparation method comprises the steps:
(1) select materials: select the large chest of peeling chicken to be raw meat, raw meat central temperature remains on 4 ~ 12 DEG C;
(2) stripping and slicing: step (1) gained raw meat is cut into: long and wide is the cube meat of 15 ~ 16cm, thick 0.8 ~ 0.9cm;
(3) tumbling liquid is prepared: by salt 0.04 part, white granulated sugar 0.08 part, monosodium glutamate 0.02 part, composite phosphate 0.014 part, white pepper powder 0.014 part, 0.008 part, garlic powder, frozen water 0.82 part, Homogeneous phase mixing, is mixed with tumbling liquid;
(4) tumbling: tumbling liquid step (2) gained cube meat being added step (3) gained, cube meat and tumbling liquid mass ratio are 4:1, vacuum continuous tumbling 25 ~ 35min, vacuum 0.07Mpa-0.09Mpa, tumbling rotating speed 7 ~ 9r/min, temperature is less than 12 DEG C;
(5) pickle tasty: by step (4) gained cube meat at 0 ~ 4 DEG C of temperature, leave standstill and pickle and carry out tasty in 12 ~ 16 hours;
(6) cheese is added: spread out by step (5) gained cube meat and pave, on it, placement 2 is heavily the cheese of 24g/ sheet, by cube meat after middle doubling, roll extrusion from the middle to both ends to twice after folding;
(8) preparation is wrapped up in powder, is wrapped up in slurry: by wheat flour 48 parts, cassava modified starch 28 parts, tapioca flour 18 parts, xanthans 0.3 part, pyrophosphate 0.3 part of Homogeneous phase mixing, obtain wrapping up in powder, powder will be wrapped up in be divided into two, a part is for subsequent use, and another part and water mix in the ratio of 1:2 and stirs evenly wrap up in slurry;
(9) wrap up on slurry, on wrap up in powder: step (7) gained cube meat is all immersed in wrap up in slurry and keeps 3 ~ 5 seconds, then put into and wrap up in powder, powder 1-2 time is wrapped up in respectively in cube meat two sides, and carries out pressing 1 ~ 2 time, wrap up in powder to make cube meat surface uniform be stained with;
(10) fried in advance: step (9) gained cube meat to be put into the pre-fried 50s-60s of Fryer that oil temperature is 180 ~ 185 DEG C, obtain described chicken row;
(11) balance quick-frozen: at the temperature below 15 DEG C, get quick-frozen dish, cover the clean plastic sheeting of one deck above, after step (10) gained chicken row is cooled to room temperature, single pendulum is on plastic sheeting, quick-frozen below-30 DEG C, until chicken row central temperature is below-18 DEG C, namely obtains described freezing precook chicken row;
(12) packaging, metal detection and preservation: packaging, detects and whether contains metal, and the qualified freezing precook chicken of detection is entered-16 ~-20 DEG C of refrigeration house storages.
Below the present invention be described in detail, the above, be only the preferred embodiment of the present invention, when not limiting the scope of the present invention, namely allly does impartial change according to the application's scope and modify, all should still belong in covering scope of the present invention.
Claims (9)
1. a freezing precook chicken row's preparation method, is characterized in that: described preparation method comprises the steps:
(1) select materials: select the large chest of peeling chicken to be raw meat, raw meat central temperature remains on 4 ~ 12 DEG C;
(2) stripping and slicing: step (1) gained raw meat is cut into: long and wide is the cube meat of 15 ~ 16cm, thick 0.8 ~ 0.9cm;
(3) tumbling liquid is prepared: by salt 0.02 ~ 0.06 part, white granulated sugar 0.06 ~ 0.10 part, monosodium glutamate 0.01 ~ 0.03 part, composite phosphate 0.012 ~ 0.016 part, white pepper powder 0.012 ~ 0.016 part, 0.006 ~ 0.010 part, garlic powder, 0.80 ~ 0.84 part, the water of 0 ~ 5 degree, Homogeneous phase mixing, is mixed with tumbling liquid;
(4) tumbling: tumbling liquid step (2) gained cube meat being added step (3) gained, vacuum continuous tumbling 25 ~ 35min, vacuum 0.07Mpa-0.09Mpa, tumbling rotating speed 7 ~ 9r/min;
(5) pickle tasty: by step (4) gained cube meat at 0 ~ 4 DEG C of temperature, leave standstill and pickle and carry out tasty in 12 ~ 16 hours;
(6) cheese is added: spread out by step (5) gained cube meat and pave, on it, placement 2 is heavily the cheese of 24g/ sheet, by cube meat after middle doubling, roll extrusion from the middle to both ends to twice after folding;
(8) preparation is wrapped up in powder, is wrapped up in slurry: by wheat flour 48 ~ 52 parts, cassava modified starch 28 ~ 32 parts, tapioca flour 18 ~ 22 parts, xanthans 0.3 ~ 0.7 part, pyrophosphate 0.3 ~ 0.7 part of Homogeneous phase mixing, obtain wrapping up in powder, powder will be wrapped up in be divided into two, a part is for subsequent use, and another part and water mix in the ratio of 1:2 and stirs evenly wrap up in slurry;
(9) wrap up on slurry, on wrap up in powder: step (7) gained cube meat is all immersed in wrap up in slurry and keeps 3 ~ 5 seconds, then put into and wrap up in powder, powder 1-2 time is wrapped up in respectively in cube meat two sides, and carries out pressing 1 ~ 2 time, wrap up in powder to make cube meat surface uniform be stained with;
(10) fried in advance: step (9) gained cube meat to be put into the pre-fried 50s-60s of Fryer that oil temperature is 180 ~ 185 DEG C, obtain described chicken row;
(11) balance quick-frozen: at the temperature below 15 DEG C, get quick-frozen dish, cover the clean plastic sheeting of one deck above, step (10) gained chicken row is cooled to less than 15 degree, single pendulum is on plastic sheeting again, quick-frozen below-30 DEG C, until chicken row central temperature is below-18 DEG C, namely obtains described freezing precook chicken row;
(12) packaging, metal detection and preservation: packaging, detects and whether contains metal, and the qualified freezing precook chicken of detection is entered-16 ~-20 DEG C of refrigeration house storages.
2. according to claim 1 freezing precook chicken row preparation method, it is characterized in that, described tumbling liquid raw material comprises according to mass fraction: salt 0.02 part, white granulated sugar 0.06 part, monosodium glutamate 0.01 part, composite phosphate 0.012 part, white pepper powder 0.012 part, 0.006 part, garlic powder, 0.80 part, the water of 0 ~ 5 degree.
3. according to claim 1 freezing precook chicken row preparation method, it is characterized in that, described tumbling liquid raw material comprises according to mass fraction: salt 0.06 part, white granulated sugar 0.10 part, monosodium glutamate 0.03 part, composite phosphate 0.016 part, white pepper powder 0.016 part, 0.010 part, garlic powder, 0.84 part, the water of 0 ~ 5 degree.
4. according to claim 1 freezing precook chicken row preparation method, it is characterized in that, described tumbling liquid raw material comprises according to mass fraction: salt 0.04 part, white granulated sugar 0.08 part, monosodium glutamate 0.02 part, composite phosphate 0.014 part, white pepper powder 0.014 part, 0.008 part, garlic powder, frozen water 0.82 part.
5. the preparation method of freezing precook chicken row according to claim 1, it is characterized in that, cube meat and tumbling liquid mass ratio are 4:1 in described step (4).
6. the preparation method of freezing precook chicken row according to claim 1, it is characterized in that, tumbling carries out at temperature below 12 DEG C in described step (4).
7. the preparation method of freezing precook chicken row according to claim 1, is characterized in that, described in wrap up in powder material quality number comprise: wheat flour 48 parts, cassava modified starch 28 parts, tapioca flour 18 parts, xanthans 0.3 part, pyrophosphate 0.3 part.
8. the preparation method of freezing precook chicken row according to claim 1, is characterized in that, described in wrap up in powder material quality number comprise: wheat flour 52 parts, cassava modified starch 32 parts, tapioca flour 22 parts, xanthans 0.7 part, pyrophosphate 0.7 part.
9. the preparation method of freezing precook chicken row according to claim 1, is characterized in that, described in wrap up in powder material quality number comprise wheat flour 50 parts, cassava modified starch 30 parts, tapioca flour 20 parts, xanthans 0.5 part, pyrophosphate 0.5 part.
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| CN105901544A (en) * | 2016-04-19 | 2016-08-31 | 陕西石羊粮食贸易有限公司 | Production method of quick-frozen chicken cutlets |
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| CN106107581A (en) * | 2016-06-24 | 2016-11-16 | 青岛源之林农业科技开发有限公司 | A kind of preparation method of chicken row |
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| CN106962817A (en) * | 2017-04-28 | 2017-07-21 | 合肥绿益食品有限公司 | Corn cheese's beef and preparation method thereof |
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| CN107960612A (en) * | 2017-11-25 | 2018-04-27 | 山东明鑫集团有限公司 | A kind of production method for freezing chicken row product |
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| CN108902760A (en) * | 2018-05-24 | 2018-11-30 | 山东惠发食品股份有限公司 | A kind of production method improving chicken cutlet water conservation Oil keeping |
| CN108925874A (en) * | 2018-06-26 | 2018-12-04 | 濮阳市德信食品有限公司 | It is a kind of to block hereby chicken cutlet and preparation method thereof |
| CN110338359A (en) * | 2019-08-27 | 2019-10-18 | 香格里拉藏龙生物开发股份有限公司 | A kind of yak beefsteak and preparation method thereof |
| CN111150000A (en) * | 2020-01-09 | 2020-05-15 | 合肥工业大学 | Composite antifreezing pickling liquid and antifreezing preservation method for conditioned chicken cutlets |
| CN111480801A (en) * | 2019-01-25 | 2020-08-04 | 上海联豪食品有限公司 | Conditioning chicken steak and preparation method thereof |
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| CN107495149A (en) * | 2017-09-11 | 2017-12-22 | 安徽杠岗香食品科技有限公司 | A kind of processing method for improving dried beef slices and going out into and improve mouthfeel |
| CN107960612A (en) * | 2017-11-25 | 2018-04-27 | 山东明鑫集团有限公司 | A kind of production method for freezing chicken row product |
| 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 |
| CN107950912A (en) * | 2017-12-22 | 2018-04-24 | 新希望六和股份有限公司 | A kind of heart rattan green pepper chicken row and preparation method thereof |
| CN108041574A (en) * | 2017-12-26 | 2018-05-18 | 山东龙盛食品股份有限公司 | A kind of fried powder and preparation method thereof |
| CN108514080A (en) * | 2018-03-12 | 2018-09-11 | 东阿阿胶股份有限公司 | A kind of donkey meat volume and preparation method thereof |
| CN108685041A (en) * | 2018-05-02 | 2018-10-23 | 泰州市乐太食品有限公司 | A kind of processed meat products and preparation method thereof |
| CN108902760A (en) * | 2018-05-24 | 2018-11-30 | 山东惠发食品股份有限公司 | A kind of production method improving chicken cutlet water conservation Oil keeping |
| CN108925874A (en) * | 2018-06-26 | 2018-12-04 | 濮阳市德信食品有限公司 | It is a kind of to block hereby chicken cutlet and preparation method thereof |
| CN111480801A (en) * | 2019-01-25 | 2020-08-04 | 上海联豪食品有限公司 | Conditioning chicken steak and preparation method thereof |
| CN110338359A (en) * | 2019-08-27 | 2019-10-18 | 香格里拉藏龙生物开发股份有限公司 | A kind of yak beefsteak and preparation method thereof |
| CN111150000A (en) * | 2020-01-09 | 2020-05-15 | 合肥工业大学 | Composite antifreezing pickling liquid and antifreezing preservation method for conditioned chicken cutlets |
| CN111150000B (en) * | 2020-01-09 | 2023-04-07 | 合肥工业大学 | Composite antifreezing pickling liquid and antifreezing preservation method for conditioned chicken cutlets |
| CN112220013A (en) * | 2020-10-19 | 2021-01-15 | 苏州闻达食品配料有限公司 | Processing method of fried crispy sweet potato chips |
| CN116803288A (en) * | 2023-06-20 | 2023-09-26 | 河南链多多供应链管理有限公司 | Pre-fried chicken conditioning food |
| CN116803288B (en) * | 2023-06-20 | 2024-03-19 | 河南链多多供应链管理有限公司 | Pre-fried chicken conditioning food |
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