CN105962113A - Boneless chicken fillet and manufacture method thereof - Google Patents
Boneless chicken fillet and manufacture method thereof Download PDFInfo
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- CN105962113A CN105962113A CN201610476584.9A CN201610476584A CN105962113A CN 105962113 A CN105962113 A CN 105962113A CN 201610476584 A CN201610476584 A CN 201610476584A CN 105962113 A CN105962113 A CN 105962113A
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Abstract
The invention discloses boneless chicken fillet and a manufacture method thereof, and belongs to the field of foods. The boneless chicken fillet comprises the following raw materials in parts by weight: 90 to 110 parts of chicken breast, 60 to 80 parts of ice water, 0.2 to 1 part of common salt, 2 to 4 parts of white granulated sugar, 0.5 to 2 parts of sodium glutamate, 1 to 3 parts of original flavor marinade, 0.1 part of pork essence paste, 0.2 to 0.4 part of baking soda, 0.5 to 0.7 part of composite phosphate, 2 to 4 parts of corn starch, and 9 to 11 parts of breadcrumbs. The boneless chicken fillet is delicate in chicken quality, rich in nutrient, crispy and delicious, and convenient to process.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind of boneless chicken breast strips and preparation method thereof.
Background technology
Carnis Gallus domesticus, flavour is delicious and being rich in nutrition, has the effect that nourishing takes care of health, and is suitable for multiple cooking method.But it is as growth in the living standard, traditional cooking method can not meet the demand of people, boneless chicken breast strips is that one uses the big brisket of freshly-slaughtered poultry to be raw material, through pickled, wrap up in the Carnis Gallus domesticus fast food of bits, quick-freezing, taste enriches, all-ages, quite liked by people, but the mouthfeel of boneless chicken breast strips is affected bigger by different processing technique.
Summary of the invention
It is an object of the invention to the existing boneless chicken breast strips of customer service defect present in the manufacturing process, it is provided that boneless chicken breast strips that a kind of fine and tender taste, crisp-fried are good to eat, nutritious, easy to process and preparation method thereof.
A kind of boneless chicken breast strips, the weight portion of its constitutive material is: chicken big brisket 90-110 part, frozen water 60-80 part, Sal 0.2-1 part, white sugar 2-4 part, monosodium glutamate 0.5-2 part, original flavor cure 1-3 part, Carnis Sus domestica essence cream 0.1 part, sodium bicarbonate 0.2-0.4 part, composite phosphate 0.5-0.7 part, corn starch 2-4 part, breadcrumbs 9-11 part.
A kind of boneless chicken breast strips, the weight portion of its constitutive material is: the big brisket of chicken 100 parts, frozen water 70 parts, Sal 0.5 part, white sugar 3 parts, monosodium glutamate 1 part, original flavor cure 2 parts, Carnis Sus domestica essence cream 0.1 part, sodium bicarbonate 0.3 part, composite phosphate 0.6 part, corn starch 3 parts, breadcrumbs 10 parts.
The constitutive material of original flavor cure and weight portion be: monosodium glutamate 1-2 weight portion, Sal 9-10 weight portion, cooking wine 7-10 weight portion, chicken essence 1-2 weight portion, Pericarpium Zanthoxyli 0.4-0.7 weight portion, Fructus Piperis 0.2-0.3 weight portion, Herba Pelargonii Graveolentis 2-3 weight portion, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3-4 weight portion, Semen Myristicae 1-2 weight portion, Semen Ginkgo 0.5-1 weight portion.
The manufacture method of described a kind of boneless chicken breast strips, comprises the following steps: (1) thaws: big for chicken brisket is removed extranal packing box and inner packing plastic bag, is placed on defrosting room rustless steel chopping board and naturally thaws；(2) cutting: the big brisket of chicken in step (1) is cut into strip, long 8-11cm, wide 0.5cm, thick 0.8cm；(3) tumbling: put in tumbler by big for chicken brisket, puts into frozen water, original flavor cure, Sal, white sugar, monosodium glutamate, Carnis Sus domestica essence cream, sodium bicarbonate, composite phosphate, corn starch simultaneously, and evacuation carries out tumbling；(4) pickled: static placement 8-12 hour in rustless steel container；(5) breadcrumbs is wrapped up in: big for chicken brisket bar is wrapped up in one layer of breadcrumbs uniformly, meat material is completely covered to breadcrumbs；(6) balance: big for the chicken wrapping breadcrumbs brisket bar is placed in dish uniformly；(7) freezing；It is freezing that boneless chicken breast strips after balance sends into freezer；(8) packaging warehouse-in: according to specification requirement, the boneless chicken breast strips after freezing is packed, censorship, warehouse-in.
The vacuum pressure of tumbling is-0.08kpa, and tumbler rotates forward 1 hour.
Beneficial effect
The beneficial effects of the present invention is, fine and tender taste, nutritious, crisp-fried is good to eat, easy to process.
Detailed description of the invention
Illustrated further the description present invention by following example, and limit the present invention never in any form, on the premise of without departing substantially from the technical solution of the present invention, within any change that those of ordinary skill in the art made for the present invention easily realize or change fall within scope of the presently claimed invention.
Embodiment 1
A kind of boneless chicken breast strips, the weight portion of its constitutive material is: the big brisket of chicken 100 parts, frozen water 70 parts, Sal 0.5 part, white sugar 3 parts, monosodium glutamate 1 part, original flavor cure 2 parts, Carnis Sus domestica essence cream 0.1 part, sodium bicarbonate 0.3 part, composite phosphate 0.6 part, corn starch 3 parts, breadcrumbs 10 parts.
The constitutive material of original flavor cure and weight portion be: monosodium glutamate 1-2 weight portion, Sal 9-10 weight portion, cooking wine 7-10 weight portion, chicken essence 1-2 weight portion, Pericarpium Zanthoxyli 0.4-0.7 weight portion, Fructus Piperis 0.2-0.3 weight portion, Herba Pelargonii Graveolentis 2-3 weight portion, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3-4 weight portion, Semen Myristicae 1-2 weight portion, Semen Ginkgo 0.5-1 weight portion.
The manufacture method of a kind of boneless chicken breast strips, comprises the following steps: (1) thaws: big for chicken brisket is removed extranal packing box and inner packing plastic bag, is placed on defrosting room rustless steel chopping board and naturally thaws；(2) cutting: the big brisket of chicken in step (1) is cut into strip, long 8-11cm, wide 0.5cm, thick 0.8cm；(3) tumbling: big for chicken brisket is put in tumbler, put into frozen water, original flavor cure, Sal, white sugar, monosodium glutamate, Carnis Sus domestica essence cream, sodium bicarbonate, composite phosphate, corn starch simultaneously, evacuation carries out tumbling, and vacuum pressure is-0.08kpa, and tumbler rotates forward 1 hour；(4) pickled: static placement 8-12 hour in rustless steel container；(5) breadcrumbs is wrapped up in: big for chicken brisket bar is wrapped up in one layer of breadcrumbs uniformly, meat material is completely covered to breadcrumbs；(6) balance: big for the chicken wrapping breadcrumbs brisket bar is placed in dish uniformly；(7) freezing；It is freezing that boneless chicken breast strips after balance sends into freezer；(8) packaging warehouse-in: according to specification requirement, the boneless chicken breast strips after freezing is packed, censorship, warehouse-in.
Claims (5)
1. a boneless chicken breast strips, it is characterised in that: the weight portion of its constitutive material is: chicken big brisket 90-110 part, frozen water 60-80 part, Sal 0.2-1 part, white sugar 2-4 part, monosodium glutamate 0.5-2 part, original flavor cure 1-3 part, Carnis Sus domestica essence cream 0.1 part, sodium bicarbonate 0.2-0.4 part, composite phosphate 0.5-0.7 part, corn starch 2-4 part, breadcrumbs 9-11 part.
A kind of boneless chicken breast strips the most according to claim 1, it is characterised in that: the weight portion of its constitutive material is: the big brisket of chicken 100 parts, frozen water 70 parts, Sal 0.5 part, white sugar 3 parts, monosodium glutamate 1 part, original flavor cure 2 parts, Carnis Sus domestica essence cream 0.1 part, sodium bicarbonate 0.3 part, composite phosphate 0.6 part, corn starch 3 parts, breadcrumbs 10 parts.
A kind of boneless chicken breast strips the most according to claim 1, it is characterised in that: constitutive material and the weight portion of described original flavor cure be: monosodium glutamate 1-2 weight portion, Sal 9-10 weight portion, cooking wine 7-10 weight portion, chicken essence 1-2 weight portion, Pericarpium Zanthoxyli 0.4-0.7 weight portion, Fructus Piperis 0.2-0.3 weight portion, Herba Pelargonii Graveolentis 2-3 weight portion, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3-4 weight portion, Semen Myristicae 1-2 weight portion, Semen Ginkgo 0.5-1 weight portion.
4. the manufacture method of a boneless chicken breast strips, it is characterised in that: comprise the following steps:
(1) thaw: big for chicken brisket is removed extranal packing box and inner packing plastic bag, be placed on defrosting room rustless steel chopping board and naturally thaw；
(2) cutting: the big brisket of chicken in step (1) is cut into strip, long 8-11cm, wide 0.5cm, thick 0.8cm；
(3) tumbling: put in tumbler by big for chicken brisket, puts into frozen water, original flavor cure, Sal, white sugar, monosodium glutamate, Carnis Sus domestica essence cream, sodium bicarbonate, composite phosphate, corn starch simultaneously, and evacuation carries out tumbling；
(4) pickled: static placement 8-12 hour in rustless steel container；
(5) breadcrumbs is wrapped up in: big for chicken brisket bar is wrapped up in one layer of breadcrumbs uniformly, meat material is completely covered to breadcrumbs；
(6) balance: big for the chicken wrapping breadcrumbs brisket bar is placed in dish uniformly；
(7) freezing；It is freezing that boneless chicken breast strips after balance sends into freezer；
(8) packaging warehouse-in: according to specification requirement, the boneless chicken breast strips after freezing is packed, censorship, warehouse-in.
The manufacture method of a kind of boneless chicken breast strips the most according to claim 4, it is characterised in that: described step (3) vacuum pressure is-0.08kpa, and tumbler rotates forward 1 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610476584.9A CN105962113A (en) | 2016-06-27 | 2016-06-27 | Boneless chicken fillet and manufacture method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610476584.9A CN105962113A (en) | 2016-06-27 | 2016-06-27 | Boneless chicken fillet and manufacture method thereof |
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| CN105962113A true CN105962113A (en) | 2016-09-28 |
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| CN201610476584.9A Pending CN105962113A (en) | 2016-06-27 | 2016-06-27 | Boneless chicken fillet and manufacture method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107242460A (en) * | 2017-07-17 | 2017-10-13 | 诸城市东方食品有限公司 | A kind of boneless chicken breast strips and its processing method |
| CN107712660A (en) * | 2017-10-16 | 2018-02-23 | 赵银红 | A kind of Mongolian oak leaf Steamed chicken and cooking technology |
| CN108208611A (en) * | 2018-02-06 | 2018-06-29 | 新希望六和股份有限公司 | One kind wraps up in powder cartilage chicken fillet and its processing technology |
| CN109043359A (en) * | 2018-06-25 | 2018-12-21 | 安徽徽之润食品股份有限公司 | A kind of crisp-fried chicken fillet production method |
| CN111000149A (en) * | 2019-12-19 | 2020-04-14 | 武汉良之隆食材股份有限公司 | Frozen crispy pork and making method thereof |
| CN111557426A (en) * | 2020-04-17 | 2020-08-21 | 珠海市富琳特食品有限公司 | Pickling material and application thereof |
| CN114304523A (en) * | 2021-12-27 | 2022-04-12 | 濮阳市德信食品有限公司 | Pan-wrapped meat and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102038205A (en) * | 2009-10-21 | 2011-05-04 | 赵凯 | Boneless chicken breast strips |
| 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 |
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2016
- 2016-06-27 CN CN201610476584.9A patent/CN105962113A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038205A (en) * | 2009-10-21 | 2011-05-04 | 赵凯 | Boneless chicken breast strips |
| 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)
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| 袁玉超 胡二坤主编: "《肉制品加工技术》", 31 August 2015, 中国轻工业出版社 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107242460A (en) * | 2017-07-17 | 2017-10-13 | 诸城市东方食品有限公司 | A kind of boneless chicken breast strips and its processing method |
| CN107712660A (en) * | 2017-10-16 | 2018-02-23 | 赵银红 | A kind of Mongolian oak leaf Steamed chicken and cooking technology |
| CN108208611A (en) * | 2018-02-06 | 2018-06-29 | 新希望六和股份有限公司 | One kind wraps up in powder cartilage chicken fillet and its processing technology |
| CN109043359A (en) * | 2018-06-25 | 2018-12-21 | 安徽徽之润食品股份有限公司 | A kind of crisp-fried chicken fillet production method |
| CN111000149A (en) * | 2019-12-19 | 2020-04-14 | 武汉良之隆食材股份有限公司 | Frozen crispy pork and making method thereof |
| CN111557426A (en) * | 2020-04-17 | 2020-08-21 | 珠海市富琳特食品有限公司 | Pickling material and application thereof |
| CN114304523A (en) * | 2021-12-27 | 2022-04-12 | 濮阳市德信食品有限公司 | Pan-wrapped meat and preparation method thereof |
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Application publication date: 20160928 |
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