CN105105189A - Brittle bone chicken and preparation method thereof - Google Patents
Brittle bone chicken and preparation method thereof Download PDFInfo
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- CN105105189A CN105105189A CN201510549087.2A CN201510549087A CN105105189A CN 105105189 A CN105105189 A CN 105105189A CN 201510549087 A CN201510549087 A CN 201510549087A CN 105105189 A CN105105189 A CN 105105189A
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Abstract
The invention discloses brittle bone chicken and a preparation method thereof. The brittle bone chicken is prepared from the following raw materials and assistant materials in parts by weight: 40-80 parts of chicken without neck, whole wing, drumsticks and tail, 1.3-2.5 parts of edible salt, 0.1-0.5 part of a water-retaining agent, 0.2-1 part of aginomoto, 0.3-2 parts of white granulated sugar, 0.1-0.5 part of ground pepper, 0.1-0.5 part of ground pepper, 2-10 parts of starch, 2-6 parts of protein, 0.1-1 part of essence and 20-40 parts of water. By taking the eviscerated chicken, which has relatively low use value, without neck, whole wing, drumsticks and tail, the production cost can be effectively reduced. The product can be accepted by customers, the competitiveness of the product in the market can be improved, and in addition, the taste, the flavor and the nutrition value of the brittle bone chicken prepared by using the method disclosed by the invention all meet the levels of those of whole chicken. Due to steaming, the crispy taste is ensured, by shortening the frying time, the nutrient components in chicken can be retained to the maximum extent, and the idea of healthy food of modern people can be met.
Description
Technical field
The invention belongs to meat production deep process technology, relate in particular to a kind of gristle chicken and preparation method thereof.
Background technology
Fried chicken is the usual products of western fast food, common are Korea S's fried chicken and U.S.'s fried chicken.The crust of golden yellow delicious and crisp, the chicken of fresh and tender succulence, also has the taste of fragrant peppery salty fiber crops, has started the heat wave that one men and women, old and young eat fried chicken.The main nutrient composition of fried chicken has the mineral matter such as carbohydrate, protein, fat, cholesterol and sodium, potassium, phosphorus.Along with the development of society, the quickening of rhythm of life, increasing people comes into fast food restaurant, receives the crisp mouthfeel of fried series products and abundant taste thereof.
Existing fried chicken major part raw material is by whole chicken, the whole wing of chicken after artificial segmentation, the whole drumsticks of chicken, and joint etc. is pickled, is wrapped up in powder, fried, also have the product of fritter band bone chicken, shortcoming is: in order to meet the mouthfeel needs of consumer, use whole chicken, make the finished product of fried chicken too high, make chicken stiff, greasy by fried mode merely; In addition make the ripe matter of chicken by fried mode merely, because the temperature of oil is too high, destroy the nutritional labeling of the non-refractory in chicken.
Summary of the invention
Object of the present invention is exactly to provide a kind of gristle chicken and preparation method thereof.
To achieve these goals, the present invention adopts following technical scheme:
A kind of gristle chicken, by removing neck, removing full wing, removing drumsticks and the chicken 40-80 part that truncates, and following auxiliary material is made: edible salt 1.3-2.5 part, water-loss reducer 0.1-0.5 part, monosodium glutamate 0.2-1 part, white granulated sugar 0.3-2 part, pepper powder 0.1-0.5 part, chilli powder 0.1-0.5 part, starch 2-10 part, albumen 2-6 part, essence 0.1-1 part, water 20-40 part.Add water in preparation, the water that can lose in supplementary processing process, and ensure the mouthfeel that chicken is tenderer.
The preparation method of above-mentioned gristle chicken, step is as follows:
(1) Feedstock treating: raw material is cut into the stripping and slicing that counterpoise is 10g-20g;
(2) tumbling: tumbling after raw material is mixed with auxiliary material, vacuum-0.08 ~-0.09MPa, 6 revs/min, tumbling 60 minutes;
(3) pickle: the raw material that tumbling is good is pushed between pickling, pickle a temperature and control, at 0 ~ 4 DEG C, to pickle 6 ~ 12 hours;
(4) fried: by fried after powder on the raw material pickled, Fryer temperature controls at 175-185 DEG C, deep-fat frying time 35 seconds;
(5) steam: by the raw material after fried, cook under 90 DEG C of conditions, obtain product.
Described step (2) auxiliary material is auxiliary material slurries.
The preparation method of described auxiliary material slurries: auxiliary material is with slurry with cutmixer in the water of < 4 DEG C, die middling speed is cut and is mixed evenly.
Preferably by auxiliary material frozen water and cutmixer with slurry.
Preferred die middling speed is cut and is mixed 2 minutes.
When described step (3) is pickled, raw material layering cloth is built.
The upper powder amount of described step (4) is weight percentage 10% ~ 20%.
Described step (4) Fryer temperature controls at 180 DEG C.
Described step (5) donor center temperature more than 80 DEG C
A preparation method for gristle chicken, step is as follows:
(1) Feedstock treating: by the chicken trunk after precooling, neck is removed successively with separate machine, remove full wing, remove full leg, truncate, and cut open the chest along chicken belly, as gristle chicken raw material " chicken of cutting open the chest ", then chicken of cutting open the chest is smooth is successively placed in stripping and slicing in dicer, avoids laminating when putting, ensure stripping and slicing completely with even, stripping and slicing all focuses on 10g-20g; Different according to each part thickness of raw material " chicken of cutting open the chest " after segmentation, containing meat amount not etc., formulate mould, make the stripping and slicing of pigeon breast position less, other band bony site are relatively large, ensure weight uniformity;
(2) mix slurry: by formula precise various auxiliary materials with slurry, with frozen water (less than 4 DEG C) and cutmixer with slurry, die middling speed is cut and is mixed even (about 2 minutes); Advantage: frozen water can ensure the viscosity of slurries, middling speed is cut to mix can ensure to cut and is mixed evenly;
(3) tumbling: tumbling again after gristle chicken raw material is mixed with auxiliary material, vacuum-0.08 ~-0.09MPa, 6 revs/min, tumbling 60 minutes;
(4) pickle: tumbling is mixed the raw material starched and put in hopper, and push between pickling, pickle a temperature and control, at 0 ~ 4 DEG C, to pickle 6 ~ 12 hours, when pickling, hopper layering cloth is built;
(5) powder on starching machine: upper powder amount is 10% ~ 20% (percentage by weight);
(6) fried: Fryer temperature controls 180 DEG C ± 5, deep-fat frying time 35 seconds.Advantage: 180 DEG C of temperature ensure that products taste is crisp, 35 second time can maximize pins product juice;
(7) steam: case temperature setting 90 DEG C, product center reaches more than 80 DEG C.Advantage: slaking in band bone product process can be ensured, avoid the long-time fried loss juice of terminal and the destruction to non-refractory nutriment in chicken, and terminal process time can be shortened.
Beneficial effect of the present invention:
The preparation method of gristle chicken of the present invention by Feedstock treating, tumbling, pickle, fried coordinated, and corresponding each step specifically processes, ensure that the mouthfeel of chicken, finally make chicken ripe by the mode of steaming, avoid the destruction of non-refractory nutriment, make the existing crisp mouthfeel of final products, have again abundant nutritive value.
By lower the removing neck, remove full wing, go drumsticks and the chicken of cutting open the chest that truncates to be raw material of use value, effectively reduce production cost.According to cost of material, whole chicken price 11 yuan/Kg, chicken wings 20 yuan/Kg, chicken leg 15 yuan/Kg, and the present invention's chicken price of cutting open the chest can control at 7 yuan/Kg, cost advantage is apparent, and the product made can not only obtain the accreditation of consumer, and Products competitiveness commercially can be increased, in addition, the mouthfeel of gristle chicken prepared by the inventive method and taste, and nutritive value reaches the level of whole chicken.
Use dicer, machine replaces artificial, improves efficiency and the standardization of band bone chicken nugget raw material.
By steaming, while guaranteeing crispy texture, by shortening deep-fat frying time, retaining chicken Middle nutrition composition to greatest extent, meeting the theory that modern people pursue health diet.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1
A formula for gristle chicken, by removing neck, removing full wing, removing drumsticks and the chicken 40Kg that truncates, and following auxiliary material: edible salt 1.3Kg, water-loss reducer 0.1Kg, monosodium glutamate 0.2Kg, white granulated sugar 0.3Kg, pepper powder 0.1Kg, chilli powder 0.1Kg, starch 2Kg, albumen 2Kg, essence 0.1Kg, water 20Kg.
The preparation method of gristle chicken, step is as follows:
(1) Feedstock treating: by the chicken trunk after precooling, neck is removed successively with separate machine, remove full wing, remove full leg, truncate, and cut open the chest along chicken belly, as gristle chicken raw material " chicken of cutting open the chest ", then chicken of cutting open the chest is smooth is successively placed in stripping and slicing in dicer, avoids laminating when putting, ensure stripping and slicing completely with even, stripping and slicing all focuses on 20g; Different according to each part thickness of raw material " chicken of cutting open the chest " after segmentation, containing meat amount not etc., formulate mould, make the stripping and slicing of pigeon breast position less, other band bony site are relatively large, ensure weight uniformity.
(2) mix slurry: by formula precise various auxiliary materials with slurry, with frozen water (less than 4 DEG C) and cutmixer with slurry, die middling speed is cut and is mixed even (about 2 minutes); Frozen water can ensure the viscosity of slurries, and middling speed is cut to mix can ensure to cut and mixed evenly.
(3) tumbling: tumbling again after gristle chicken raw material is mixed with auxiliary material, vacuum-0.09MPa, 6 revs/min, tumbling 60 minutes.
(4) pickle: tumbling is mixed the raw material starched and put in hopper, and push between pickling, pickle a temperature and control, at 4 DEG C, to pickle 6 ~ 12 hours, when pickling, hopper layering cloth is built.
(5) powder on starching machine: upper powder amount is 20% (percentage by weight).
(6) fried: Fryer temperature controls 180 DEG C ± 5, deep-fat frying time 35 seconds.180 DEG C of temperature ensure that products taste is crisp, and 35 second time can maximize pins product juice.
(7) steam: case temperature setting 90 DEG C, product center reaches more than 80 DEG C.
Embodiment 2
A kind of gristle chicken, by removing neck, removing full wing, removing drumsticks and the chicken 80Kg that truncates, and following auxiliary material: edible salt 2.5Kg, water-loss reducer 0.5Kg, monosodium glutamate 1Kg, white granulated sugar 2Kg, pepper powder 0.5Kg, chilli powder 0.5Kg, starch 10Kg, albumen 6Kg, essence 1Kg, water 40Kg.
The preparation method of gristle chicken, step is as follows:
(1) Feedstock treating: by the chicken trunk after precooling, neck is removed successively with separate machine, remove full wing, remove full leg, truncate, and cut open the chest along chicken belly, as gristle chicken raw material " chicken of cutting open the chest ", then chicken of cutting open the chest is smooth is successively placed in stripping and slicing in dicer, avoids laminating when putting, ensure stripping and slicing completely with even, stripping and slicing all focuses on 10g;
(2) mix slurry: by formula precise various auxiliary materials with slurry, with frozen water and cutmixer with slurry, die middling speed is cut and is mixed evenly; Frozen water can ensure the viscosity of slurries, and middling speed is cut to mix can ensure to cut and mixed evenly.
(3) tumbling: tumbling again after gristle chicken raw material is mixed with auxiliary material, vacuum-0.08MPa, 6 revs/min, tumbling 60 minutes.
(4) pickle: tumbling is mixed the raw material starched and put in hopper, and push between pickling, pickle a temperature and control, at 0 DEG C, to pickle 6 hours, when pickling, hopper layering cloth is built.
(5) powder on starching machine: upper powder amount is 10%% (percentage by weight).
(6) fried: Fryer temperature controls 180 DEG C ± 5, deep-fat frying time 35 seconds.
(7) steam: case temperature setting 90 DEG C, product center reaches more than 80 DEG C.
Embodiment 3
A kind of gristle chicken, by removing neck, removing full wing, removing drumsticks and the chicken 60Kg that truncates, and following auxiliary material: edible salt 2.0Kg, water-loss reducer 0.3Kg, monosodium glutamate 0.6Kg, white granulated sugar 1Kg, pepper powder 0.4Kg, chilli powder 0.4Kg, starch 8Kg, albumen 5Kg, essence 0.8Kg, water 30Kg.
The preparation method of gristle chicken, step is as follows:
(1) Feedstock treating: by the chicken trunk after precooling, neck is removed successively with separate machine, remove full wing, remove full leg, truncate, and cut open the chest along chicken belly, as gristle chicken raw material " chicken of cutting open the chest ", then chicken of cutting open the chest is smooth is successively placed in stripping and slicing in dicer, avoids laminating when putting, ensure stripping and slicing completely with even, stripping and slicing all focuses on 15g; Different according to each part thickness of raw material " chicken of cutting open the chest " after segmentation, containing meat amount not etc., formulate mould, make the stripping and slicing of pigeon breast position less, other band bony site are relatively large, ensure weight uniformity.
(2) mix slurry: by formula precise various auxiliary materials with slurry, with frozen water (less than 4 DEG C) and cutmixer with slurry, die middling speed is cut and is mixed even (about 2 minutes); Frozen water can ensure the viscosity of slurries, and middling speed is cut to mix can ensure to cut and mixed evenly.
(3) tumbling: tumbling again after gristle chicken raw material is mixed with auxiliary material, vacuum-0.05MPa, 6 revs/min, tumbling 60 minutes.
(4) pickle: tumbling is mixed the raw material starched and put in hopper, and push between pickling, pickle a temperature and control, at 2 DEG C, to pickle 10 hours, when pickling, hopper layering cloth is built.
(5) powder on starching machine: upper powder amount is 15% (percentage by weight).
(6) fried: Fryer temperature controls 180 DEG C ± 5, deep-fat frying time 35 seconds.180 DEG C of temperature ensure that products taste is crisp, and 35 second time can maximize pins product juice.
(7) steam: case temperature setting 90 DEG C, product center reaches more than 80 DEG C.
Gristle chicken: with the white feather chicken of modernization breeding scale for raw material, it is Fresh & Tender in Texture, chicken bone is tough crisp, and the band bone product after stripping and slicing processing, have bone to have meat, taste tasteful, extensively get consumer reception, everybody is referred to as this band bone chicken is gristle chicken.
The specific embodiment of the present invention is described although above-mentioned in conjunction with the embodiments; but not limiting the scope of the invention; one of ordinary skill in the art should be understood that; on the basis of technical scheme of the present invention, those skilled in the art do not need to pay various amendment or distortion that creative work can make still within protection scope of the present invention.
Claims (10)
1. a gristle chicken, it is characterized in that: be made up of the stock and adjunct of following weight portion: remove neck, remove full wing, remove drumsticks and the chicken 40-80 part that truncates, edible salt 1.3-2.5 part, water-loss reducer 0.1-0.5 part, monosodium glutamate 0.2-1 part, white granulated sugar 0.3-2 part, pepper powder 0.1-0.5 part, chilli powder 0.1-0.5 part, starch 2-10 part, albumen 2-6 part, essence 0.1-1 part, water 20-40 part.
2. the preparation method of gristle chicken as claimed in claim 1, is characterized in that: step is as follows:
(1) Feedstock treating: raw material is cut into the stripping and slicing that counterpoise is 10g-20g;
(2) tumbling: tumbling after raw material is mixed with auxiliary material, vacuum-0.08 ~-0.09MPa, 6 revs/min, tumbling 60 minutes;
(3) pickle: the raw material that tumbling is good is pushed between pickling, pickle a temperature and control, at 0 ~ 4 DEG C, to pickle 6 ~ 12 hours;
(4) fried: by fried after powder on the raw material pickled, Fryer temperature controls at 175-185 DEG C, deep-fat frying time 35 seconds;
(5) steam: by the raw material after fried, cook under 90 DEG C of conditions, obtain product.
3. prepare preparation method as claimed in claim 2, it is characterized in that: described step (2) auxiliary material is auxiliary material slurries.
4. prepare preparation method as claimed in claim 3, it is characterized in that: the preparation method of described auxiliary material slurries: auxiliary material is with slurry with cutmixer in the water of < 4 DEG C, die middling speed is cut and is mixed evenly.
5. prepare preparation method as claimed in claim 4, it is characterized in that: by auxiliary material frozen water and cutmixer with slurry.
6. prepare preparation method as claimed in claim 5, it is characterized in that: die middling speed is cut and mixed 2 minutes.
7. prepare preparation method as claimed in claim 2, it is characterized in that: when described step (3) is pickled, raw material layering cloth is built.
8. prepare preparation method as claimed in claim 2, it is characterized in that: the upper powder amount of described step (4) is weight percentage 10% ~ 20%.
9. prepare preparation method as claimed in claim 2, it is characterized in that: described step (4) Fryer temperature controls at 180 DEG C.
10. prepare preparation method as claimed in claim 2, it is characterized in that: described step (5) donor center temperature more than 80 DEG C.
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| CN106107583A (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 in Tang Yang wing |
| CN106616464A (en) * | 2016-12-30 | 2017-05-10 | 安徽省麦浪食品有限公司 | Health-care fried chicken |
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Application publication date: 20151202 |