CN104621591A - Chicken burger and preparation method thereof - Google Patents
Chicken burger and preparation method thereof Download PDFInfo
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- CN104621591A CN104621591A CN201310556925.XA CN201310556925A CN104621591A CN 104621591 A CN104621591 A CN 104621591A CN 201310556925 A CN201310556925 A CN 201310556925A CN 104621591 A CN104621591 A CN 104621591A
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Abstract
The present invention discloses a chicken burger and a preparation method thereof. The stuffing of the burger is drumstick cutlet which is prepared by subjecting drumstick meat, flavor materials and auxiliary materials to mixing, kneading, pickling, cooking and baking; the raw materials comprises the following ingredients by weight: 90-110 parts of drumstick, 10-20 parts of flavor materials and 6-15 parts of auxiliary materials. The present invention has advantages that: the preparation process is refined, the entire production process is simple and fast, the product is suitable for the public taste, the burger has characteristics of unique taste, tender meat, moderate salty, rich nutrition, mellow flavor and convenient eating, and provides convenience for people with fast-paced life.
Description
Technical field
The present invention relates to a kind of fast food field, be specifically related to a kind of chicken leg meat pie and preparation method thereof.
Background technology
At present, chicken hamburger has been leisure food common in people's daily life, chicken hamburger based food also obtain general of people and likes, and with the quickening pace of modern life, and the improving constantly of living standard, people also just constantly change the requirement of food, to the mouthfeel of food, price, the aspects such as color and luster, especially new requirement has been had to aspects such as the health of food, and there is following shortcoming in general current of hamburger based food: the fillings treatment process in hamburger is too simple, coarse, mouthfeel is not good, the musculus cutaneus in hamburger is mostly for flour is made, mouthfeel is unique not, the wish that these shortcomings buy product for consumer has a negative impact.
Summary of the invention
The invention provides the preparation method of a kind of chicken hamburger cake and this chicken hamburger cake, it is meticulous that the present invention has manufacture craft, whole Making programme is simple, quick, various raw material is to healthy and helpful, this hamburger has mouthfeel uniqueness, fine and tender taste, moderately salted, nutritious, the advantage such as strong and brisk in taste.
For achieving the above object, the present invention adopts following technical scheme:
A kind of chicken hamburger cake, its fillings is chicken leg row, and described chicken leg row is by chicken leg meat, essence material and several auxiliary material mixing tumblings, and pickle, after boiling, baking forms; Each raw material and the weight portion of described chicken leg row are as follows: chicken leg meat: 90-110; Essence material: 10-20; Auxiliary material: 6-15.
The auxiliary material of described chicken leg row is respectively: potato starch, protein isolate, frozen water; Described each auxiliary material weight portion is respectively: potato starch: 1-3, protein isolate: 0.2-0.8, frozen water: 6.2-8.2.
The preparation process of above-mentioned chicken hamburger cake is as follows:
1) pulp furnish, process: prepare each raw material in proportion, and chicken leg cube meat is thawed naturally, thaw point is to-1 DEG C--and 0 DEG C;
2) cut: the chicken leg meat after thawing is cut, be cut to the shape of long 7cm, wide 7cm, thickness about 0.7cm, be placed in box and concentrate quick-frozen to use;
3) tumbling: repair after the chicken leg meat cut proportionally is weighed and be placed in tumbler, put into the essence material configured in proportion, tumbling 35 minutes, 6 turns per minute of tumbler rotating speed;
4) tumbling discharging, to pickle: after tumbling, during meat stuffing discharging, temperature controls below 3 DEG C, and meat stuffing is placed on maintenance storehouse maintenance 10-12 hour, maintenance warehouse temperature is below 5 DEG C;
5) shaping: chicken leg good for maintenance row meat stuffing is put into machine shaping, every block weighs as 50g;
6) boiling: drained into by the chicken leg of forming in digester and put neatly, digestion time is 5 minutes, and temperature controls at 95 DEG C ± 1 DEG C;
7) baking: well-done chicken leg is discharged into baking underedge and evenly puts, surperficial baking becomes faint yellow;
8) always examine, quick-frozen: detect chicken leg row in hamburger in each packing box, put into by qualified products in quick freezing box and carry out quick-frozen, quick freezing temperature is-35 DEG C, and the quick-frozen time is 0.3 hour;
9) case: the chicken leg row that quick-frozen is good cases according to order specification, gets product;
10) inspection eventually, warehouse-in: product is carried out to whole inspection, puts in storage, treats pin.
Beneficial effect of the present invention: want that, to prior art, it is meticulous that the present invention has manufacture craft, whole Making programme is simple, quick, and product is applicable to popular taste.Rice hamburger mouthfeel uniqueness that the present invention obtains, fine and tender taste, moderately salted, nutritious, strong and brisk in taste, instant, for the allegro life of present people brings convenience.
Detailed description of the invention
Embodiment 1: a kind of chicken hamburger cake, its fillings is chicken leg row, and by chicken leg meat, essence material, and several auxiliary materials are through mixing tumbling, and pickle, after boiling, baking forms.Described each raw material and weight portion as follows: chicken leg meat: 90-110; Essence material: 10-20; Auxiliary material: 6-15.The auxiliary material of described chicken leg row is respectively: potato starch, protein isolate, frozen water.Described chicken leg is arranged each auxiliary material weight portion and is respectively: potato starch: 1-3, protein isolate: 0.2-0.8, frozen water: 6.2-8.2.
The preparation process of chicken hamburger cake is as follows:
1) pulp furnish, process: prepare each raw material in proportion, and chicken leg cube meat is thawed naturally, thaw point is to-1 DEG C--and 0 DEG C;
2) cut: the chicken leg meat after thawing is cut, be cut to the shape of long 7cm, wide 7cm, thickness about 0.7cm, be placed in box and concentrate quick-frozen to use;
3) tumbling: repair after the chicken leg meat cut proportionally is weighed and be placed in tumbler, put into the essence material configured in proportion, tumbling 35 minutes, 6 turns per minute of tumbler rotating speed;
4) tumbling discharging, to pickle: after tumbling, during meat stuffing discharging, temperature controls below 3 DEG C, and meat stuffing is placed on maintenance storehouse maintenance 10-12 hour, maintenance warehouse temperature is below 5 DEG C;
5) shaping: chicken leg good for maintenance row meat stuffing is put into machine shaping, every block weighs as 50g;
6) boiling: drained into by the chicken leg of forming in digester and put neatly, digestion time is 5 minutes, and temperature controls at 95 DEG C ± 1 DEG C;
7) baking: well-done chicken leg is discharged into baking underedge and evenly puts, surperficial baking becomes faint yellow;
8) always examine, quick-frozen: detect hamburger chicken leg row in each packing box, put into by qualified products in quick freezing box and carry out quick-frozen, quick freezing temperature is-35 DEG C, and the quick-frozen time is 0.3 hour;
9) case: the chicken leg steak that quick-frozen is good is cased according to order specification, gets product;
10) inspection eventually, warehouse-in: whole inspection carried out to product, puts in storage, treat pin.
Embodiment 2: rice hamburger, the fillings comprising two pieces of cooked rice cakes and be clipped in two pieces of cooked rice cakes, described rice cake is by northeast rice and Jintan glutinous rice, be equipped with the material water boiling mixing up taste to make, described fillings is shine to burn leg row, and described row according to burning leg is formed by das Beinfleisch, essence material and several auxiliary material mixing knead-saltings, boiling baking.Each raw material is arranged, das Beinfleisch according to Canton style roast pork: 100KG according to following parts by weight; Essence material: 10KG; Potato starch: 3KG, protein isolate: 3KG, frozen water: 10KG.Other technique is identical with embodiment 1.
Chicken hamburger cake of the present invention has tender in outer perfume (or spice), fine and tender taste, moderately salted, nutritious, strong and brisk in taste, is applicable to barbecue, the advantage such as fried.
Claims (3)
1. a chicken hamburger cake, its fillings is chicken leg row, it is characterized in that: described chicken leg row by chicken leg meat, essence material and auxiliary material through mixing tumbling, pickle, after boiling baking form; The weight portion of described each raw material is as follows: chicken leg meat: 90-110, essence material: 10-20, auxiliary material: 6-15.
2. chicken hamburger cake as claimed in claim 1, is characterized in that: described auxiliary material comprises: potato starch, protein isolate, frozen water; Described each auxiliary material weight portion is respectively: potato starch: 1-3, protein isolate: 0.2-0.8, frozen water: 6.2-8.2.
3. the preparation method of chicken hamburger cake as claimed in claim 1, is characterized in that comprising the following steps:
(1) pulp furnish, process: prepare each raw material in proportion, and chicken leg cube meat is thawed naturally, thaw point is-1 DEG C-0 DEG C;
(2) cut: the chicken leg meat after thawing is cut, be cut to the shape of long 7cm, wide 7cm, thickness 0.7cm, be placed in box and concentrate quick-frozen to use;
(3) tumbling: being placed in tumbler by repairing after the chicken leg meat cut proportionally is weighed, putting into the essence material configured in proportion, tumbling makes chicken leg meat stuffing, 6 turns per minute of tumbler rotating speed in 35 minutes;
(4) tumbling discharging, to pickle: after tumbling, during the discharging of chicken leg meat stuffing, temperature controls below 3 DEG C, and meat stuffing is placed on maintenance storehouse maintenance 10-12 hour, maintenance warehouse temperature is below 5 DEG C;
(5) shaping: chicken leg meat stuffing good for maintenance to be put into machine shaping, form chicken leg row, every block weighs as 50g;
(6) boiling: drained into by the chicken leg of forming in digester and put neatly, digestion time is 5 minutes, and temperature controls at 95 DEG C ± 1 DEG C;
(7) baking: well-done chicken leg is discharged into baking underedge and evenly puts, surperficial baking becomes faint yellow;
(8) always examine, quick-frozen: detect the chicken leg row in each packing box, put into by qualified products in quick freezing box and carry out quick-frozen, quick freezing temperature is-35 DEG C, and the quick-frozen time is 0.3 hour;
(9) case: chicken leg good for quick-frozen row is cased according to order specification, gets product;
(10) inspection eventually, warehouse-in: product is carried out to whole inspection, puts in storage, treats pin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310556925.XA CN104621591A (en) | 2013-11-11 | 2013-11-11 | Chicken burger and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310556925.XA CN104621591A (en) | 2013-11-11 | 2013-11-11 | Chicken burger and preparation method thereof |
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| CN104621591A true CN104621591A (en) | 2015-05-20 |
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| CN201310556925.XA Pending CN104621591A (en) | 2013-11-11 | 2013-11-11 | Chicken burger and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125620A (en) * | 2017-06-20 | 2017-09-05 | 凤祥食品有限公司 | Edible electric roasted chicken breast of a kind of suitable body-building group and preparation method thereof |
| CN107319291A (en) * | 2017-07-13 | 2017-11-07 | 诸城市东方食品有限公司 | A kind of sticky rice in lotus leaf meatball and its processing method |
| CN110477291A (en) * | 2019-09-05 | 2019-11-22 | 山东新希望六和集团有限公司 | A kind of chicken meatball and preparation method thereof |
| CN110495571A (en) * | 2019-08-12 | 2019-11-26 | 内蒙古塞飞亚农业科技发展股份有限公司 | A kind of production method of duck hamburger cake |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0998753A (en) * | 1995-10-02 | 1997-04-15 | Mitsue Tamasaki | Chicken hamburger |
| CN102835688A (en) * | 2012-09-21 | 2012-12-26 | 天津市宽达水产食品有限公司 | Novel delicious sandwich and preparation method thereof |
| CN102894384A (en) * | 2012-11-03 | 2013-01-30 | 福建圣农食品有限公司 | Method for making chicken hamburger cakes |
| CN103125845A (en) * | 2011-11-29 | 2013-06-05 | 安徽夏星食品有限公司 | Rice hamburger and preparation method thereof |
-
2013
- 2013-11-11 CN CN201310556925.XA patent/CN104621591A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0998753A (en) * | 1995-10-02 | 1997-04-15 | Mitsue Tamasaki | Chicken hamburger |
| CN103125845A (en) * | 2011-11-29 | 2013-06-05 | 安徽夏星食品有限公司 | Rice hamburger and preparation method thereof |
| CN102835688A (en) * | 2012-09-21 | 2012-12-26 | 天津市宽达水产食品有限公司 | Novel delicious sandwich and preparation method thereof |
| CN102894384A (en) * | 2012-11-03 | 2013-01-30 | 福建圣农食品有限公司 | Method for making chicken hamburger cakes |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125620A (en) * | 2017-06-20 | 2017-09-05 | 凤祥食品有限公司 | Edible electric roasted chicken breast of a kind of suitable body-building group and preparation method thereof |
| CN107319291A (en) * | 2017-07-13 | 2017-11-07 | 诸城市东方食品有限公司 | A kind of sticky rice in lotus leaf meatball and its processing method |
| CN110495571A (en) * | 2019-08-12 | 2019-11-26 | 内蒙古塞飞亚农业科技发展股份有限公司 | A kind of production method of duck hamburger cake |
| CN110477291A (en) * | 2019-09-05 | 2019-11-22 | 山东新希望六和集团有限公司 | A kind of chicken meatball and preparation method thereof |
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Application publication date: 20150520 |
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