CN105815677A - Pickled Chinese cabbage chicken steak wrapped with powder and making method thereof - Google Patents
Pickled Chinese cabbage chicken steak wrapped with powder and making method thereof Download PDFInfo
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- CN105815677A CN105815677A CN201610185191.2A CN201610185191A CN105815677A CN 105815677 A CN105815677 A CN 105815677A CN 201610185191 A CN201610185191 A CN 201610185191A CN 105815677 A CN105815677 A CN 105815677A
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Abstract
The invention discloses pickled Chinese cabbage chicken steak wrapped with powder and a making method thereof.Chicken thigh meat is made into Chicken thigh meat blocks with a knife; the chicken thigh meat blocks and auxiliaries are placed into a rolling and rubbing machine for rolling and rubbing; rolled and rubbed chicken thigh meat blocks are pickled for 6-8 hours at the temperature of 0-4 DEG C; the pickled chicken thigh meat blocks are laid flatly, the surfaces of halves of the chicken thigh meat blocks are evenly coated with pickled Chinese cabbage, the other halves of the chicken thigh meat blocks are folded and arranged on the surface of pickled Chinese cabbage in a covering mode, and the other three edges are tightly pinched with hands; formed products are prefried and subjected to sizing, and surfaces of products obtained after sizing are evenly wrapped with white breadcrumbs; the products are cooled till the center temperature is lower than or equal to minus 18 DEG C, and a finished product is obtained.According to the pickled Chinese cabbage chicken steak wrapped with the powder, fragrance of chicken blocks is combined with acides of the pickled Chinese cabbage to form the chicken product which is novel and unique in flavor and attractive in product appearance, plant enzymes contained in the pickled Chinese cabbage can decompose oily feeling of fried chicken steak quite well, and the pickled Chinese cabbage chicken steak is unique in flavor and light and fresh in taste and has good market prospect.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to one and wrap up in powder sauerkraut chicken row and preparation method thereof.
Background technology
Chicken leg meat fine and tender taste, flavour is delicious, and amino acid content is high, is especially suitable for the requirement of health diet, is liked by consumers in general.In recent years, Carnis Gallus domesticus cooking method is many to wrap up in the fried tool of powder, and local flavor is many based on New Orleans with pungent.
Sauerkraut is one of big catsup and pickled vegetables in the world three, and sauerkraut has the advantages such as simple for production, local flavor is fine, instant, order in unlimited time.Good merchantable brand of going with rice or bread is not only by sauerkraut, and has health-care effect.Rich in dietary fiber in sauerkraut, can promote gastrointestinal disturbances, it contains vitamin C, plant enzyme, is easily absorbed by the body utilization.Sauerkraut acid fragrance alcohol, light tasty and refreshing, rich in the nutrient substance such as lactic acid bacteria, dietary fiber, be the health food of a kind of green natural.
Summary of the invention
It is an object of the invention to provide one and wrap up in powder sauerkraut chicken row and preparation method thereof, sauerkraut and Carnis Gallus domesticus are carried out ingenious collocation, mouthfeel is unique, and nutrition is complemented each other.
For achieving the above object, the present invention provides technical scheme:
One wrap up in powder sauerkraut chicken row, by the preparation of raw material of following portions by weight wrap up in powder sauerkraut chicken row major ingredient: chicken leg meat 100, sauerkraut 6 ~ 10;By the preparation of raw material of following portions by weight wrap up in powder sauerkraut chicken row adjuvant: egg liquid 3 ~ 5, water 5 ~ 10, white sugar 0.5 ~ 1, salt 0.5 ~ 1, monosodium glutamate 0.2 ~ 0.5, soybean protein powder 1 ~ 5, potato starch 1 ~ 6, natural flavor 0.5 ~ 1.5, moisture content retention agent 0.2 ~ 0.5.
The described manufacture method wrapping up in powder sauerkraut chicken row, step is as follows:
(1) pretreatment of raw material: chicken leg meat cutter is accomplished drumsticks cube meat;
(2) tumbling: drumsticks cube meat and adjuvant are placed in vacuum tumbling in tumbler by weight ratio;
(3) pickle: the drumsticks cube meat after tumbling is pickled 6 ~ 8 hours under conditions of 0 ~ 4 DEG C;
(4) molding: the drumsticks das Beinfleisch block tiling that will pickle, spreads upon sauerkraut half drumsticks cube meat surface uniformly, covers on sauerkraut surface, clutched on its excess-three limit with hands after second half folding of another drumsticks cube meat;
(5) prefrying: by the product after molding under the oil temperature condition of 175 ~ 185 DEG C, prefrying 1 ~ 2 minute;
(6) starching: the product surface after prefrying hangs one layer of serosity;
(7) powder is wrapped up in: the breadcrumbs of white is rolled in uniformly the product surface after starching;
(8) quick-freezing: quick freezing is frozen to central temperature≤-18 DEG C in the environment of-35 DEG C;
(9) packaging: pack as requested, case.
The thickness of the drumsticks cube meat in described step (1) is 1 ~ 3cm, a length of 8 ~ 9cm, a width of 5 ~ 6cm.
In described step (2), vacuum tumbling is under conditions of vacuum-0.035 ~-0.045mpa, tumbling 25 ~ 35 minutes.
The described serosity in step (6) is to be become by the mixed raw material of following portions by weight: wheaten starch 100, corn starch 15, Sal 0.3, sodium bicarbonate 0.5, pure water 290.
Beneficial effects of the present invention: the powder sauerkraut chicken row of wrapping up in of the present invention combines fragrant with the acid of sauerkraut for the fragrance of Carnis Gallus domesticus, it is combined into the chicken meat product that a kind of local flavor novelty is unique and product design is attractive in appearance, the plant enzyme contained in sauerkraut can be good at the greasy feeling after decomposing the frying of chicken row own, unique flavor is light tasty and refreshing.This product is quick-freezing raw product, and without thawing time edible, the most fried 175 DEG C can use for fried 5 ~ 7 minutes, is very suitable for family and fast food restaurant's consumption, has good market prospect.
Detailed description of the invention
Embodiment 1
One wrap up in powder sauerkraut chicken row, press preparation of raw material wrap up in powder sauerkraut chicken row major ingredient: chicken leg meat 100kg, sauerkraut 6 kg;The adjuvant of powder sauerkraut chicken row is wrapped up in: egg liquid 5 kg, water 5 kg, white sugar 1 kg, salt 0.5 kg, monosodium glutamate 0.5 kg, soybean protein powder 1 kg, potato starch 6kg, the natural flavor spring of the Luoyang taste (flavoring technology company limited) 0.5kg, moisture content retention agent (Bake, Yunnan lucky Ni Tianchuan phosphate company limited) 0.5 by following preparation of raw material
kg。
The described manufacture method wrapping up in powder sauerkraut chicken row, step is as follows:
(1) pretreatment of raw material: chicken leg meat cutter is accomplished thickness be 1cm, the drumsticks cube meat of a length of 8cm, a width of 5cm;
(2) tumbling: drumsticks cube meat and adjuvant are placed in tumbler by weight ratio, under conditions of vacuum-0.035mpa, tumbling 35 minutes.
(3) pickle: the drumsticks cube meat after tumbling is pickled 8 hours under conditions of 0 DEG C;
(4) molding: the drumsticks das Beinfleisch block tiling that will pickle, spreads upon sauerkraut half drumsticks cube meat surface uniformly, covers on sauerkraut surface, clutched on its excess-three limit with hands after second half folding of another drumsticks cube meat;
(5) prefrying: by the product after molding under the oil temperature condition of 175 DEG C, prefrying 2 minutes;
(6) starching: the product surface after prefrying hangs one layer of serosity, and wherein serosity is to be become by following mixed raw material: wheaten starch 100kg, corn starch 15 kg, Sal 0.3 kg, sodium bicarbonate 0.5 kg, pure water 290 kg;
(7) powder is wrapped up in: the breadcrumbs of white is rolled in uniformly the product surface after starching;
(8) quick-freezing: quick freezing is frozen to central temperature≤-18 DEG C in the environment of-35 DEG C;
(9) packaging: pack as requested, case.
Embodiment 2
One wrap up in powder sauerkraut chicken row, press preparation of raw material wrap up in powder sauerkraut chicken row major ingredient: chicken leg meat 100kg, sauerkraut 10 kg;By following preparation of raw material wrap up in powder sauerkraut chicken row adjuvant: egg liquid 3kg, water 10 kg, white sugar 0.5kg, salt 1 kg, monosodium glutamate 0.2 kg, soybean protein powder 5 kg, potato starch 1kg, natural flavor 1.5kg, moisture content retention agent 0.2 kg.
The described manufacture method wrapping up in powder sauerkraut chicken row, step is as follows:
(1) pretreatment of raw material: chicken leg meat cutter is accomplished thickness be 3cm, the drumsticks cube meat of a length of 9cm, a width of 6cm;
(2) tumbling: drumsticks cube meat and adjuvant are placed in tumbler by weight ratio, under conditions of vacuum-0.045mpa, tumbling 25 minutes.
(3) pickle: the drumsticks cube meat after tumbling is pickled 6 hours under conditions of 4 DEG C;
(4) molding: the drumsticks das Beinfleisch block tiling that will pickle, spreads upon sauerkraut half drumsticks cube meat surface uniformly, covers on sauerkraut surface, clutched on its excess-three limit with hands after second half folding of another drumsticks cube meat;
(5) prefrying: by the product after molding under the oil temperature condition of 185 DEG C, prefrying 1 minute;
(6) starching: the product surface after prefrying hangs one layer of serosity, and wherein serosity is to be become by following mixed raw material: wheaten starch 100kg, corn starch 15 kg, Sal 0.3 kg, sodium bicarbonate 0.5 kg, pure water 290 kg;
(7) powder is wrapped up in: the breadcrumbs of white is rolled in uniformly the product surface after starching;
(8) quick-freezing: quick freezing is frozen to central temperature≤-18 DEG C in the environment of-35 DEG C;
(9) packaging: pack as requested, case.
Embodiment 3
One wrap up in powder sauerkraut chicken row, press preparation of raw material wrap up in powder sauerkraut chicken row major ingredient: chicken leg meat 100kg, sauerkraut 8kg;By following preparation of raw material wrap up in powder sauerkraut chicken row adjuvant: egg liquid 4 kg, water 8 kg, white sugar 0.8 kg, salt 0.6kg, monosodium glutamate 0.3 kg, soybean protein powder 3 kg, potato starch 4kg, natural flavor 1.0kg, moisture content retention agent 0.3kg.
The described manufacture method wrapping up in powder sauerkraut chicken row, step is as follows:
(1) pretreatment of raw material: chicken leg meat cutter is accomplished thickness be 2cm, the drumsticks cube meat of a length of 8cm, a width of 5cm;
(2) tumbling: drumsticks cube meat and adjuvant are placed in tumbler by weight ratio, under conditions of vacuum-0.04mpa, tumbling 30 minutes.
(3) pickle: the drumsticks cube meat after tumbling is pickled 7 hours under conditions of 2 DEG C;
(4) molding: the drumsticks das Beinfleisch block tiling that will pickle, spreads upon sauerkraut half drumsticks cube meat surface uniformly, covers on sauerkraut surface, clutched on its excess-three limit with hands after second half folding of another drumsticks cube meat;
(5) prefrying: by the product after molding under the oil temperature condition of 180 DEG C, prefrying 1 minute;
(6) starching: the product surface after prefrying hangs one layer of serosity, and wherein serosity is to be become by following mixed raw material: wheaten starch 100kg, corn starch 15 kg, Sal 0.3 kg, sodium bicarbonate 0.5 kg, pure water 290 kg;
(7) powder is wrapped up in: the breadcrumbs of white is rolled in uniformly the product surface after starching;
(8) quick-freezing: quick freezing is frozen to central temperature≤-18 DEG C in the environment of-35 DEG C;
(9) packaging: pack as requested, case.
Embodiment 4
One wrap up in powder sauerkraut chicken row, press preparation of raw material wrap up in powder sauerkraut chicken row major ingredient: chicken leg meat 100kg, sauerkraut 7 kg;By following preparation of raw material wrap up in powder sauerkraut chicken row adjuvant: egg liquid 4.5kg, water 6kg, white sugar 0.6 kg, salt 0.8kg, monosodium glutamate 0.4 kg, soybean protein powder 4kg, potato starch 2kg, natural flavor 1.2kg, moisture content retention agent 0.4kg.
The described manufacture method wrapping up in powder sauerkraut chicken row, step is as follows:
(1) pretreatment of raw material: chicken leg meat cutter is accomplished thickness be 3cm, the drumsticks cube meat of a length of 8cm, a width of 6cm;
(2) tumbling: drumsticks cube meat and adjuvant are placed in tumbler by weight ratio, under conditions of vacuum-0.035mpa, tumbling 32 minutes.
(3) pickle: the drumsticks cube meat after tumbling is pickled 8 hours under conditions of 0 DEG C;
(4) molding: the drumsticks das Beinfleisch block tiling that will pickle, spreads upon sauerkraut half drumsticks cube meat surface uniformly, covers on sauerkraut surface, clutched on its excess-three limit with hands after second half folding of another drumsticks cube meat;
(5) prefrying: by the product after molding under the oil temperature condition of 180 DEG C, prefrying 1 minute;
(6) starching: the product surface after prefrying hangs one layer of serosity, and wherein serosity is to be become by following mixed raw material: wheaten starch 100kg, corn starch 15 kg, Sal 0.3 kg, sodium bicarbonate 0.5 kg, pure water 290 kg;
(7) powder is wrapped up in: the breadcrumbs of white is rolled in uniformly the product surface after starching;
(8) quick-freezing: quick freezing is frozen to central temperature≤-18 DEG C in the environment of-35 DEG C;
(9) packaging: pack as requested, case.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.Skilled person will appreciate that of the industry; the present invention is not restricted to the described embodiments; the principle that the present invention is simply described 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 both fall within scope of the claimed invention.Claimed scope is defined by appending claims and equivalent thereof.
Claims (5)
1. one kind wrap up in powder sauerkraut chicken row, it is characterised in that by the preparation of raw material of following portions by weight wrap up in powder sauerkraut chicken row major ingredient: chicken leg meat 100, sauerkraut 6 ~ 10;By the preparation of raw material of following portions by weight wrap up in powder sauerkraut chicken row adjuvant: egg liquid 3 ~ 5, water 5 ~ 10, white sugar 0.5 ~ 1, salt 0.5 ~ 1, monosodium glutamate 0.2 ~ 0.5, soybean protein powder 1 ~ 5, potato starch 1 ~ 6, natural flavor 0.5 ~ 1.5, moisture content retention agent 0.2 ~ 0.5.
The manufacture method wrapping up in powder sauerkraut chicken row the most according to claim 1, it is characterised in that step is as follows:
(1) pretreatment of raw material: chicken leg meat cutter is accomplished drumsticks cube meat;
(2) tumbling: drumsticks cube meat and adjuvant are placed in vacuum tumbling in tumbler by weight ratio;
(3) pickle: the drumsticks cube meat after tumbling is pickled 6 ~ 8 hours under conditions of 0 ~ 4 DEG C;
(4) molding: the drumsticks das Beinfleisch block tiling that will pickle, spreads upon sauerkraut half drumsticks cube meat surface uniformly, covers on sauerkraut surface, clutched on its excess-three limit with hands after second half folding of another drumsticks cube meat;
(5) prefrying: by the product after molding under the oil temperature condition of 175 ~ 185 DEG C, prefrying 1 ~ 2 minute;
(6) starching: the product surface after prefrying hangs one layer of serosity;
(7) powder is wrapped up in: the breadcrumbs of white is rolled in uniformly the product surface after starching;
(8) quick-freezing: quick freezing is frozen to central temperature≤-18 DEG C in the environment of-35 DEG C;
(9) packaging: pack as requested, case.
The manufacture method wrapping up in powder sauerkraut chicken row the most according to claim 2, it is characterised in that: the thickness of the drumsticks cube meat in described step (1) is 1 ~ 3cm, a length of 8 ~ 9cm, a width of 5 ~ 6cm.
The manufacture method wrapping up in powder sauerkraut chicken row the most according to claim 2, it is characterised in that: in described step (2), vacuum tumbling is under conditions of vacuum-0.035 ~-0.045mpa, tumbling 25 ~ 35 minutes.
The manufacture method wrapping up in powder sauerkraut chicken row the most according to claim 2, it is characterised in that: the described serosity in step (6) is to be become by the mixed raw material of following portions by weight: wheaten starch 100, corn starch 15, Sal 0.3, sodium bicarbonate 0.5, pure water 290.
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
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CN106360440A (en) * | 2016-08-30 | 2017-02-01 | 吕文良 | Production method of shrimp steaks |
CN107259422A (en) * | 2017-06-05 | 2017-10-20 | 舟山市齐晟水产有限公司 | One kind wraps up in powder octopus preparation technology |
CN107981250A (en) * | 2017-11-02 | 2018-05-04 | 深圳职业技术学院 | A kind of sauerkraut dried fish and preparation method thereof |
CN109077245A (en) * | 2018-06-25 | 2018-12-25 | 安徽徽之润食品股份有限公司 | It is a kind of card hereby crisp chicken take off production method |
CN109757669A (en) * | 2019-03-13 | 2019-05-17 | 山东天博食品配料有限公司 | A kind of instant leisure chicken cutlet and preparation method thereof |
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CN103653020A (en) * | 2013-12-09 | 2014-03-26 | 山东凤祥股份有限公司 | Preparation method of cheese chicken cutlet |
CN104172231A (en) * | 2014-07-08 | 2014-12-03 | 山东惠发食品股份有限公司 | Red bean sandwich chicken cutlet and preparation method thereof |
CN104223168A (en) * | 2014-09-12 | 2014-12-24 | 三统万福(青岛)食品有限公司 | Preparation method of frozen prepared chicken cutlet |
CN104824714A (en) * | 2015-04-14 | 2015-08-12 | 黄宗燕 | Surfing thick-soup large yellow croaker processing method |
CN105266051A (en) * | 2015-10-15 | 2016-01-27 | 青岛巨能管道设备有限公司 | Vegetable-flavored chicken chops |
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Patent Citations (5)
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CN103653020A (en) * | 2013-12-09 | 2014-03-26 | 山东凤祥股份有限公司 | Preparation method of cheese chicken cutlet |
CN104172231A (en) * | 2014-07-08 | 2014-12-03 | 山东惠发食品股份有限公司 | Red bean sandwich chicken cutlet and preparation method thereof |
CN104223168A (en) * | 2014-09-12 | 2014-12-24 | 三统万福(青岛)食品有限公司 | Preparation method of frozen prepared chicken cutlet |
CN104824714A (en) * | 2015-04-14 | 2015-08-12 | 黄宗燕 | Surfing thick-soup large yellow croaker processing method |
CN105266051A (en) * | 2015-10-15 | 2016-01-27 | 青岛巨能管道设备有限公司 | Vegetable-flavored chicken chops |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
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CN106360440A (en) * | 2016-08-30 | 2017-02-01 | 吕文良 | Production method of shrimp steaks |
CN107259422A (en) * | 2017-06-05 | 2017-10-20 | 舟山市齐晟水产有限公司 | One kind wraps up in powder octopus preparation technology |
CN107981250A (en) * | 2017-11-02 | 2018-05-04 | 深圳职业技术学院 | A kind of sauerkraut dried fish and preparation method thereof |
CN109077245A (en) * | 2018-06-25 | 2018-12-25 | 安徽徽之润食品股份有限公司 | It is a kind of card hereby crisp chicken take off production method |
CN109757669A (en) * | 2019-03-13 | 2019-05-17 | 山东天博食品配料有限公司 | A kind of instant leisure chicken cutlet and preparation method thereof |
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