CN105105187A - Making method of coconut chicken fillet - Google Patents
Making method of coconut chicken fillet Download PDFInfo
- Publication number
- CN105105187A CN105105187A CN201510523980.8A CN201510523980A CN105105187A CN 105105187 A CN105105187 A CN 105105187A CN 201510523980 A CN201510523980 A CN 201510523980A CN 105105187 A CN105105187 A CN 105105187A
- Authority
- CN
- China
- Prior art keywords
- chicken
- chicken fillet
- fillet
- chopping
- silk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013330 chicken meat Nutrition 0.000 title claims abstract description 48
- 235000013162 Cocos nucifera Nutrition 0.000 title claims abstract description 14
- 238000000034 method Methods 0.000 title claims abstract description 10
- 244000060011 Cocos nucifera Species 0.000 title abstract 3
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 241000287828 Gallus gallus Species 0.000 claims description 18
- 241000737241 Cocos Species 0.000 claims description 11
- 238000012856 packing Methods 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 235000020415 coconut juice Nutrition 0.000 claims description 7
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000010410 dusting Methods 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 238000010422 painting Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 3
- 235000013372 meat Nutrition 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000007605 air drying Methods 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- 235000021168 barbecue Nutrition 0.000 description 2
- 210000005252 bulbus oculi Anatomy 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 238000011112 process operation Methods 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a making method of a coconut chicken fillet. The making method comprises the steps of 1, unfreezing, 2, shredding, 3, burdening, 4, soaking, 5, powder coating, 6, air drying, 7, packaging and 8, freezing. The method has the advantages of being low in production and manufacturing cost, convenient to make and operate, reasonable in material allocation and the like, the chicken fillet containing coconut flavor can be obtained to attract consumers, and the obtained food is fragrant and sweet in taste and fine and smooth in meat quality, meets the edible requirement of the consumers, and enhances the appetite of the consumers.
Description
Technical field
The present invention relates to quick-frozen conditioning meat products manufacture technology field, specifically the preparation method of the fragrant chicken fillet of a kind of coconut palm.
Background technology
Chicken fillet can be seen in the place such as large supermarket, barbecue, cook ripe after, meat is comparatively delicate, delicious flavour is good to eat, but existing chicken fillet taste is all very similar, after repeatedly eating, consumer can be made to produce and to repel sense, lack the attraction to consumer, thus have influence on the sale of chicken fillet, govern the volume of the flow of passengers of supermarket and barbecue.Although also constantly there is new product to release, be difficult to all the time obtain liking of consumers in general.
Summary of the invention
The invention provides the preparation method of the fragrant chicken fillet of a kind of coconut palm, the advantage such as have that manufacturing cost is low, process operation convenient and material adapted is reasonable, chicken fillet containing coconut palm perfume (or spice) can be prepared into attract the eyeball of consumer, meet the eating requirements of consumer.
Technical problem to be solved by this invention realizes by the following technical solutions:
A preparation method for the fragrant chicken fillet of coconut palm, comprises following methods step:
(1) thaw: chicken block is thawed naturally, and moisture of manually back-outing, to guarantee that follow-up Coconut Juice is immersed in chicken;
(2) chopping: with the even chopping of cutter, ensure chopping length and chopping thickness roughly equal;
(3) prepare burden: mix after adopting the white sugar of the monosodium glutamate of the squeezed fresh coconut juice of 20kg, 0.2kg, 0.5kg to stir, form flavoring;
(4) soak: the chicken silk after step (2) process is poured in the flavoring in step (3), soak 2.5 ~ 3h, such squeezed fresh coconut juice can be immersed in chicken silk and to ensure the moisture in chicken silk, ensures its fresh and tender eating effect;
(5) dusting: the chicken silk after soaking in step (4) is taken out, put in the glassware of the starch accommodating 3kg and roll, make the painting of chicken silk surface uniform spread starch, to form chicken fillet, adopt starch can contribute to the shaping of chicken fillet;
(6) air-dry: to put into shady and cool room and carry out air-dry process, with the unnecessary moisture that sheds, make chicken fillet dry tack free, be also of value to and prevent growing of germ;
(7) pack: adopt the wrapped inner packing outside chicken fillet of tinfoil to combine with the external packing of ordinary packing paper bag outside tinfoil, complete the packaging to chicken fillet, form the fragrant chicken fillet of coconut palm;
(8) freezing: to put into refrigerating chamber and refrigerate.
The invention has the beneficial effects as follows: the advantages such as the present invention has that manufacturing cost is low, process operation is convenient and material adapted is reasonable, chicken fillet containing coconut palm perfume (or spice) can be prepared into attract the eyeball of consumer, the food sweet mouthfeel made, meat is fine and smooth, meet the eating requirements of consumer, strengthen the appetite of consumer.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below the present invention being set forth further.
A preparation method for the fragrant chicken fillet of coconut palm, comprises following methods step:
(1) thaw: chicken block is thawed naturally, and moisture of manually back-outing, to guarantee that follow-up Coconut Juice is immersed in chicken;
(2) chopping: with the even chopping of cutter, ensure chopping length and chopping thickness roughly equal;
(3) prepare burden: mix after adopting the white sugar of the monosodium glutamate of the squeezed fresh coconut juice of 20kg, 0.2kg, 0.5kg to stir, form flavoring;
(4) soak: the chicken silk after step (2) process is poured in the flavoring in step (3), soak 2.5 ~ 3h, such squeezed fresh coconut juice can be immersed in chicken silk and to ensure the moisture in chicken silk, ensures its fresh and tender eating effect;
(5) dusting: the chicken silk after soaking in step (4) is taken out, put in the glassware of the starch accommodating 3kg and roll, make the painting of chicken silk surface uniform spread starch, to form chicken fillet, adopt starch can contribute to the shaping of chicken fillet;
(6) air-dry: to put into shady and cool room and carry out air-dry process, with the unnecessary moisture that sheds, make chicken fillet dry tack free, be also of value to and prevent growing of germ;
(7) pack: adopt the wrapped inner packing outside chicken fillet of tinfoil to combine with the external packing of ordinary packing paper bag outside tinfoil, complete the packaging to chicken fillet, form the fragrant chicken fillet of coconut palm;
(8) freezing: to put into refrigerating chamber and refrigerate.
More than show and describe general principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; the just principle of the present invention described in above-described embodiment and description; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (1)
1. a preparation method for the fragrant chicken fillet of coconut palm, is characterized in that: comprise following methods step:
(1) thaw: chicken block is thawed naturally, and moisture of manually back-outing;
(2) chopping: with the even chopping of cutter, ensure chopping length and chopping thickness roughly equal;
(3) prepare burden: mix after adopting the white sugar of the monosodium glutamate of the squeezed fresh coconut juice of 20kg, 0.2kg, 0.5kg to stir, form flavoring;
(4) soak: the chicken silk after step (2) process is poured in the flavoring in step (3), soaks 2.5 ~ 3h;
(5) dusting: the chicken silk after soaking in step (4) is taken out, puts in the glassware of the starch accommodating 3kg and roll, make the painting of chicken silk surface uniform spread starch, to form chicken fillet;
(6) air-dry: to put into shady and cool room and carry out air-dry process, with the unnecessary moisture that sheds;
(7) pack: adopt the wrapped inner packing outside chicken fillet of tinfoil to combine with the external packing of ordinary packing paper bag outside tinfoil, complete the packaging to chicken fillet, form the fragrant chicken fillet of coconut palm;
(8) freezing: to put into refrigerating chamber and refrigerate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510523980.8A CN105105187A (en) | 2015-08-21 | 2015-08-21 | Making method of coconut chicken fillet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510523980.8A CN105105187A (en) | 2015-08-21 | 2015-08-21 | Making method of coconut chicken fillet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105105187A true CN105105187A (en) | 2015-12-02 |
Family
ID=54653513
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510523980.8A Pending CN105105187A (en) | 2015-08-21 | 2015-08-21 | Making method of coconut chicken fillet |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105105187A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110679860A (en) * | 2019-11-05 | 2020-01-14 | 安阳工学院 | Milk-flavored orange-flavored chicken fillet and making method thereof |
| CN113498802A (en) * | 2021-08-09 | 2021-10-15 | 长沙过师傅食品有限公司 | Boneless chicken fillet manufacturing process and device |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919872A (en) * | 2012-11-19 | 2013-02-13 | 杭州金三意食品有限公司 | Method for producing chicken cutlet |
| CN103462062A (en) * | 2013-08-30 | 2013-12-25 | 鹤壁大用牧业有限公司 | Preparation method of fried chicken fillet |
| CN104366546A (en) * | 2014-11-22 | 2015-02-25 | 全椒县福润禽业有限公司 | Corn and cheese-prepared chicken cutlet with function of clearing away lung-heat, and preparation method of chicken cutlet |
| CN104544227A (en) * | 2014-12-10 | 2015-04-29 | 潍坊润田食品有限责任公司 | Processing method of chicken breast strips without sticks |
| CN104544234A (en) * | 2014-12-10 | 2015-04-29 | 潍坊润田食品有限责任公司 | Preparation method of snowflake-shaped chicken fillets |
| CN104544226A (en) * | 2014-12-10 | 2015-04-29 | 潍坊润田食品有限责任公司 | Processing method of raw spicy chicken fillets with chestnut rice |
| CN104544243A (en) * | 2014-12-12 | 2015-04-29 | 潍坊润田食品有限责任公司 | Original recipe strips and processing method thereof |
-
2015
- 2015-08-21 CN CN201510523980.8A patent/CN105105187A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919872A (en) * | 2012-11-19 | 2013-02-13 | 杭州金三意食品有限公司 | Method for producing chicken cutlet |
| CN103462062A (en) * | 2013-08-30 | 2013-12-25 | 鹤壁大用牧业有限公司 | Preparation method of fried chicken fillet |
| CN104366546A (en) * | 2014-11-22 | 2015-02-25 | 全椒县福润禽业有限公司 | Corn and cheese-prepared chicken cutlet with function of clearing away lung-heat, and preparation method of chicken cutlet |
| CN104544227A (en) * | 2014-12-10 | 2015-04-29 | 潍坊润田食品有限责任公司 | Processing method of chicken breast strips without sticks |
| CN104544234A (en) * | 2014-12-10 | 2015-04-29 | 潍坊润田食品有限责任公司 | Preparation method of snowflake-shaped chicken fillets |
| CN104544226A (en) * | 2014-12-10 | 2015-04-29 | 潍坊润田食品有限责任公司 | Processing method of raw spicy chicken fillets with chestnut rice |
| CN104544243A (en) * | 2014-12-12 | 2015-04-29 | 潍坊润田食品有限责任公司 | Original recipe strips and processing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 鸿雁: "《烧烤大全（第1版）》", 31 March 2015, 中国华侨出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110679860A (en) * | 2019-11-05 | 2020-01-14 | 安阳工学院 | Milk-flavored orange-flavored chicken fillet and making method thereof |
| CN113498802A (en) * | 2021-08-09 | 2021-10-15 | 长沙过师傅食品有限公司 | Boneless chicken fillet manufacturing process and device |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151202 |
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| RJ01 | Rejection of invention patent application after publication |