CN105211906A - A kind of fried chicken nugget and preparation method thereof - Google Patents
A kind of fried chicken nugget and preparation method thereof Download PDFInfo
- Publication number
- CN105211906A CN105211906A CN201510526475.9A CN201510526475A CN105211906A CN 105211906 A CN105211906 A CN 105211906A CN 201510526475 A CN201510526475 A CN 201510526475A CN 105211906 A CN105211906 A CN 105211906A
- Authority
- CN
- China
- Prior art keywords
- parts
- fresh grade
- grade breast
- powder
- fried chicken
- 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
- 240000005856 Lyophyllum decastes Species 0.000 title claims abstract description 13
- 235000013194 Lyophyllum decastes Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 210000000481 breast Anatomy 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 20
- 235000012813 breadcrumbs Nutrition 0.000 claims abstract description 10
- 235000021110 pickles Nutrition 0.000 claims abstract description 9
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 8
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 8
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 7
- 229920002261 Corn starch Polymers 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 239000008120 corn starch Substances 0.000 claims abstract description 7
- 229940099112 cornstarch Drugs 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 241000722363 Piper Species 0.000 claims description 6
- 238000005554 pickling Methods 0.000 abstract description 3
- 206010034203 Pectus Carinatum Diseases 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 14
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 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 present invention relates to a kind of fried chicken nugget and preparation method thereof, count by weight, its component is: Fresh Grade Breast 100 parts, salt 1 part, sugar 1.1 parts, monosodium glutamate 0.5 part, pepper powder 0.3 part, chilli powder 0.5 part, ethyl maltol 0.1 part, water retention agent 0.3 part, cornstarch 2 parts, 20 parts, water, breadcrumbs 4 parts, its preparation method comprises pickles and wraps up in powder.Traditional fried chicken breast through new tumbling means process, is improve the toughness of Fresh Grade Breast by the present invention, and it is better to chew strength, and first pickling the gimmick wrapping up in powder afterwards, to be conducive to Fresh Grade Breast fully tasty, more can improve the shelf-life of Fresh Grade Breast.
Description
Technical field
The present invention relates to fried food manufacture technology field, particularly relate to a kind of fried chicken nugget and preparation method thereof.
Background technology
Fried food is one of traditional food of China, is no matter fried fried dough twist on New Year's Day or other festivals, fried spring roll, Deep-fried meatballs, or every day breakfast the deep-fried twisted dough sticks, oil cake, the face nest that eat; Children like chrips, fried biscuit etc. in the chips in edible foreign fast food, fried bread and snacks, and none is not fried food.Fried food, because of its palatable crisp, with fragrance striking the nose, can improve a poor appetite, so dark liking by many adults and children.
In recent years, along with people are to the increase of dietetic requirement, increasing fried food kind has appeared at the dining table of people, become people's leisure, regulate the cuisines of appetite, simultaneously conveniently people's transport, storage, people bring into use the raw material of freezing fried food, when edible, only need explode a period of time and edible under the oil temperature of 170 DEG C, convenient and swift, meet the day by day allegro life of people and require and dietetic requirement.
In order to enrich freezing fried food raw material types further, people need to develop the foodstuff of more multiple coincidence people taste.
Summary of the invention
For the problems referred to above, the invention provides a kind of fried chicken nugget and preparation method thereof.
The present invention solves its technical problem and realizes by the following technical solutions:
A kind of fried chicken nugget, count by weight, its component is: Fresh Grade Breast 100 parts, salt 1 part, sugar 1.1 parts, monosodium glutamate 0.5 part, pepper powder 0.3 part, chilli powder 0.5 part, ethyl maltol 0.1 part, water retention agent 0.3 part, cornstarch 2 parts, 20 parts, water, breadcrumbs 4 parts.
The ultimate food additive that ethyl maltol is a kind of safety non-toxic, effective, consumption is few, it is the good fragrance synergist of food, beverage, to the improving fragrance of food and enhancing, there is remarkable result, sweet food is played and increases sweet effect, and the food storing phase can be extended.
Breadcrumbs is that a kind of widely used food adds attached material, crisp soft, the good to eat deliciousness of its taste crisp-fried, nutritious.
Water retention agent can improve the stability of food, keeps food product retentiveness, improves the form of food, local flavor, color and luster etc., extends shelf life storage.
The preparation method of a kind of fried chicken nugget made according to above-mentioned batching, comprises the following steps:
(1) pickle: Fresh Grade Breast is fully mixed with salt, tumbling 1 hour, to improve the toughness of Fresh Grade Breast, make Fresh Grade Breast become lumps, and salinity is fully incorporated in Fresh Grade Breast, staticly afterwards pickle 8 to 10 hours, pickle temperature 0 DEG C-4 DEG C, low temperature prevents bacterial reproduction;
(2) powder is wrapped up in: fully mixed with sugar, monosodium glutamate, pepper powder, chilli powder, cornstarch, ethyl maltol, water retention agent and water by the Fresh Grade Breast pickled in step (1), increase the local flavor of Fresh Grade Breast, again breadcrumbs is evenly wrapped on Fresh Grade Breast, when breadcrumbs is after fried, the chip mouthfeel that breadcrumbs is formed is better, unique flavor.
The invention has the beneficial effects as follows: traditional fried chicken breast through new tumbling means process, is improve the toughness of Fresh Grade Breast by the present invention, it is better to chew strength.First pickling the gimmick wrapping up in powder afterwards, to be conducive to Fresh Grade Breast fully tasty, more can improve the shelf-life of Fresh Grade Breast.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, setting forth the present invention further below in conjunction with specific embodiment.
A kind of fried chicken nugget, count by weight, its component is: Fresh Grade Breast 100 parts, salt 1 part, sugar 1.1 parts, monosodium glutamate 0.5 part, pepper powder 0.3 part, chilli powder 0.5 part, ethyl maltol 0.1 part, water retention agent 0.3 part, cornstarch 2 parts, 20 parts, water, breadcrumbs 4 parts.
The preparation method of a kind of fried chicken nugget made according to above-mentioned batching, comprises the following steps:
(1) pickle: Fresh Grade Breast is fully mixed with salt, tumbling 1 hour, staticly afterwards pickle 8 to 10 hours, keep pickling temperature 0 DEG C-4 DEG C;
(2) powder is wrapped up in: fully mixed with sugar, monosodium glutamate, pepper powder, chilli powder, cornstarch, ethyl maltol, water retention agent and water by the Fresh Grade Breast pickled in step (1), be more evenly wrapped on Fresh Grade Breast by breadcrumbs.
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; what describe in above-described embodiment and description just illustrates principle of the present invention; 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 (2)
1. a fried chicken nugget, it is characterized in that: count by weight, its component is: Fresh Grade Breast 100 parts, salt 1 part, sugar 1.1 parts, monosodium glutamate 0.5 part, pepper powder 0.3 part, chilli powder 0.5 part, ethyl maltol 0.1 part, water retention agent 0.3 part, cornstarch 2 parts, 20 parts, water, breadcrumbs 4 parts.
2. the preparation method of a kind of fried chicken nugget according to claim 1, is characterized in that: comprise the following steps:
(1) pickle: Fresh Grade Breast is fully mixed with salt, tumbling 1 hour, staticly afterwards pickle 8 to 10 hours, pickle temperature 0 DEG C-4 DEG C;
(2) powder is wrapped up in: fully mixed with sugar, monosodium glutamate, pepper powder, chilli powder, cornstarch, ethyl maltol, water retention agent and water by the Fresh Grade Breast pickled in step (1), be more evenly wrapped on Fresh Grade Breast by breadcrumbs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510526475.9A CN105211906A (en) | 2015-08-21 | 2015-08-21 | A kind of fried chicken nugget and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510526475.9A CN105211906A (en) | 2015-08-21 | 2015-08-21 | A kind of fried chicken nugget and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105211906A true CN105211906A (en) | 2016-01-06 |
Family
ID=54981519
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510526475.9A Pending CN105211906A (en) | 2015-08-21 | 2015-08-21 | A kind of fried chicken nugget and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105211906A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107440061A (en) * | 2017-08-24 | 2017-12-08 | 安徽靖童科技农业发展有限公司 | A kind of meat product flavouring flavor enhancement |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125968A (en) * | 2012-09-26 | 2013-06-05 | 安徽宝迪肉类食品有限公司 | Production method of crisp and fragrant chicken meatballs |
| CN103653019A (en) * | 2013-12-09 | 2014-03-26 | 山东凤祥股份有限公司 | Fried salty chicken and preparation method thereof |
| CN103653020A (en) * | 2013-12-09 | 2014-03-26 | 山东凤祥股份有限公司 | Preparation method of cheese chicken cutlet |
-
2015
- 2015-08-21 CN CN201510526475.9A patent/CN105211906A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125968A (en) * | 2012-09-26 | 2013-06-05 | 安徽宝迪肉类食品有限公司 | Production method of crisp and fragrant chicken meatballs |
| CN103653019A (en) * | 2013-12-09 | 2014-03-26 | 山东凤祥股份有限公司 | Fried salty chicken and preparation method thereof |
| CN103653020A (en) * | 2013-12-09 | 2014-03-26 | 山东凤祥股份有限公司 | Preparation method of cheese chicken cutlet |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107440061A (en) * | 2017-08-24 | 2017-12-08 | 安徽靖童科技农业发展有限公司 | A kind of meat product flavouring flavor enhancement |
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|---|---|---|---|
| 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160106 |