CN106259613A - A kind of manufacture method of roast chicken flavored Fried chicken - Google Patents
A kind of manufacture method of roast chicken flavored Fried chicken Download PDFInfo
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- CN106259613A CN106259613A CN201610667362.5A CN201610667362A CN106259613A CN 106259613 A CN106259613 A CN 106259613A CN 201610667362 A CN201610667362 A CN 201610667362A CN 106259613 A CN106259613 A CN 106259613A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 160
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- 235000013194 Lyophyllum decastes Nutrition 0.000 title claims abstract description 66
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title claims abstract description 26
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 51
- 239000000843 powder Substances 0.000 claims abstract description 31
- 235000013547 stew Nutrition 0.000 claims abstract description 28
- 235000013372 meat Nutrition 0.000 claims abstract description 25
- 235000013599 spices Nutrition 0.000 claims abstract description 21
- 238000000465 moulding Methods 0.000 claims abstract description 16
- 244000068988 Glycine max Species 0.000 claims abstract description 10
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 10
- 238000007710 freezing Methods 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 230000008014 freezing Effects 0.000 claims abstract description 8
- 244000088415 Raphanus sativus Species 0.000 claims abstract description 6
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 6
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 5
- 239000002304 perfume Substances 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 38
- 235000014347 soups Nutrition 0.000 claims description 35
- 229910052736 halogen Inorganic materials 0.000 claims description 34
- 150000002367 halogens Chemical class 0.000 claims description 34
- 238000009835 boiling Methods 0.000 claims description 33
- 238000005554 pickling Methods 0.000 claims description 28
- 229920002261 Corn starch Polymers 0.000 claims description 21
- 239000008120 corn starch Substances 0.000 claims description 21
- 210000000582 semen Anatomy 0.000 claims description 21
- 108010073771 Soybean Proteins Proteins 0.000 claims description 19
- 235000019710 soybean protein Nutrition 0.000 claims description 19
- 239000000463 material Substances 0.000 claims description 17
- 239000002994 raw material Substances 0.000 claims description 17
- 241000628997 Flos Species 0.000 claims description 16
- 229930006000 Sucrose Natural products 0.000 claims description 14
- 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 14
- 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 14
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- 239000003795 chemical substances by application Substances 0.000 claims description 11
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- 238000006424 Flood reaction Methods 0.000 claims description 7
- 240000008415 Lactuca sativa Species 0.000 claims description 7
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- 238000001816 cooling Methods 0.000 claims description 7
- 239000003921 oil Substances 0.000 claims description 7
- 235000012045 salad Nutrition 0.000 claims description 7
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- 101000740205 Homo sapiens Sal-like protein 1 Proteins 0.000 claims description 4
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- 230000015572 biosynthetic process Effects 0.000 claims description 3
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- 238000003786 synthesis reaction Methods 0.000 claims description 3
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- 235000013330 chicken meat Nutrition 0.000 abstract description 89
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- 240000008384 Capsicum annuum var. annuum Species 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 235000021110 pickles Nutrition 0.000 abstract description 2
- 238000007598 dipping method Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 10
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- 206010013911 Dysgeusia Diseases 0.000 description 1
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- 235000019636 bitter flavor Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- DNJIEGIFACGWOD-UHFFFAOYSA-N ethanethiol Chemical compound CCS DNJIEGIFACGWOD-UHFFFAOYSA-N 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides the manufacture method of a kind of roast chicken flavored Fried chicken, by the roasted chicken of raw Carnis Gallus domesticus processed pickled and stew in soy sauce by tumbling, pickle, molding, quick freezing, the chicken meat product of packaging, time edible, meat embryo wraps powder through fried being equipped with Herba Alii fistulosi silk, Fructus Cucumidis sativi silk, blue or green Capsicum tetragonum silk, radish etc., dipping in and eat with sweet soybean paste assistant.Traditional cuisines of complex process are fabricated to rapid-result food, these road cuisines can also be made at home, only need to fry, roast chicken flavored and meat feeling is added on the basis of original soft tender mouthfeel, meet the ever-increasing taste of consumer and aesthetic demand, the soft perfume (or spice) of product is fresh and tender, is pleasant to the eye and taste, it is adaptable to industrialized production.
Description
Technical field
The present invention relates to the meat products that a kind of Carnis Gallus domesticus is raw material, be specifically related to the making side of a kind of roast chicken flavored Fried chicken
Method.
Background technology
Carnis Gallus domesticus fine and tender taste, flavour is delicious；Nutrition is high, and fat content is low, is especially suitable for the requirement of health diet, by wide
Big consumer is liked.
Fried chicken is Han nationality's tradition famous dish of one unique flavor, and the soft perfume (or spice) of this dish is fresh and tender, is pleasant to the eye and taste, and is equipped with Herba Alii fistulosi silk, Huang
Melon silk, radish, blue or green Capsicum tetragonum silk, sweet soybean paste assistant food, local flavor it is further preferred that.Rich in high quality protein, fat, vitamin B1, nicotinic acid and
Several mineral materials, have kidney tonifying, nourishing the stomach, strong muscle, the effect such as nourish blood.But due to complex manufacturing technology, only can in little restaurant
To taste this cuisines.In order to meet the ever-increasing taste of consumer and demand, this road cuisines can also be made in family,
JP sends out applicable family a kind of, restaurant can the Fried chicken product of simpler production.
Summary of the invention
The invention provides the manufacture method of a kind of roast chicken flavored Fried chicken, tradition cuisines Fried chicken by stew in soy sauce and is salted down
The method of system is processed into finished product, the most fried time edible, simple and convenient.
Realizing the technical scheme is that the manufacture method of a kind of roast chicken flavored Fried chicken, its step is as follows:
(1) coat fried sugar liquid at whole chicken whole body, dry in the air 5 ~ 10 minutes to dry tack free without moisture, at 170 ~ 180 DEG C of soybean salad oils
In, explode to chicken surface for golden yellow, prepared fried chicken；
(2) stew in soy sauce raw material is added to the water, is heated to boiling, add Sal after keeping 10-20 minute, be adjusted to moderate heat after boiling and boil
30-50 minute processed, prepare halogen soup, then put into the fried chicken in step (1), halogen soup floods fried chicken, big fire diminish after boiling fire protect
Holding micro-boiling bubbling state 30-50 minute, then soak 70-90 minute at 80 DEG C of constant temperature, the fried chicken that stew in soy sauce is good is pulled out, goes after cooling
Bone is torn into shredded chicken, obtains processed shredded chicken；
(3) boneless chicken das Beinfleisch, boneless chicken brisket, Corium Gallus domesticus are put into strand system in meat grinder, obtain raw Carnis Gallus domesticus processed；
(4) Carnis Gallus domesticus processed raw in processed shredded chicken in step (2) and step (3) is put in tumbler, add pickling liquid, tumbling 5-10
Minute, add corn starch, soybean protein isolate, vacuum tumbling 50-60 minute, under conditions of 0-7 DEG C, then go out filling, system
Obtain stuffing material；
(5) stuffing material in step (4) is put in flour cake, use forming machine molding, molding meat pie is placed at-30 DEG C to-35 DEG C speed
Freezing, central temperature reaches less than-18 DEG C, packaging, obtains roast chicken flavored Fried chicken.
In described step (1), fried sugar liquid is the mixture of water, Mel, dark soy sauce, and described water, Mel, the mass ratio of dark soy sauce are
60 ~ 90:10 ~ 30:3 ~ 8.
In described step (2), on the basis of the quality of water, the mass fraction of stew in soy sauce raw material is: anistree 0.03 ~ 0.05%, good
Rhizoma Zingiberis Recens 0.02 ~ 0.03%, Fructus Foeniculi 0.01 ~ 0.015%, white bandit 0.005 ~ 0.01%, Rhizoma Zingiberis 0.02 ~ 0.03%, the Radix Angelicae Dahuricae 0.08 ~ 0.1%, pungent
Smooth 0.002 ~ 0.003%, Herba Pelargonii Graveolentis 0.002 ~ 0.005%, semen myristicae 0.005 ~ 0.008%, Fructus Amomi 0.005 ~ 0.008%, Radix Glycyrrhizae 0.002 ~
0.004%, Cortex Cinnamomi 0.035 ~ 0.045%, Rhizoma Kaempferiae 0.02 ~ 0.025%, Flos Caryophylli 0.001 ~ 0.002%, Murraya paniculata (L.) Jack. 0.001 ~ 0.002%,
Fructus Piperis Longi 0.005 ~ 0.008%, Semen Alpiniae Katsumadai 0.008 ~ 0.01%；On the basis of the quality of water, the mass fraction of Sal is 3 ~ 5%.
Described step (2) medium and small fire temperature is 80-85 DEG C, and moderate heat temperature is 85-95 DEG C, and big fire temperature is 95-100 DEG C.
In described step (3), boneless chicken das Beinfleisch, boneless chicken brisket, the mass ratio of Corium Gallus domesticus are 1:1-2:0.5-1.
In described step (4), Carnis Gallus domesticus processed raw in processed shredded chicken in step (2) and step (3) is put in tumbler, adds
Herba Apii graveolentis after shredding and Radix Dauci Sativae, the quality of described Herba Apii graveolentis is processed shredded chicken and the 10-20% of raw Carnis Gallus domesticus gross mass processed, Radix Dauci Sativae
Quality is processed shredded chicken and the 10-20% of raw Carnis Gallus domesticus gross mass processed, adds pickling liquid, tumbling 5-10 minute, adds Semen Maydis and forms sediment
Powder, soybean protein isolate, vacuum tumbling 50-60 minute, under conditions of 0-7 DEG C, then go out filling, prepare stuffing material.
In described step (4), raw Carnis Gallus domesticus processed is 1:1-2 with the mass ratio of processed shredded chicken.
In described step (4), on the basis of the quality of raw Carnis Gallus domesticus processed, by pickling of following mass fraction preparation Fried chicken
Liquid: corn starch 5-10%, soybean protein isolate 1 ~ 3%, make soy sauce 0.5 ~ 2%, Sal 1 ~ 2%, white sugar 0.01 ~ 0.05%, Rhizoma Zingiberis powder
0.03 ~ 0.05%, monosodium glutamate 0.01 ~ 0.02%, five spice powder 0.01 ~ 0.02%, water-retaining agent 0.01 ~ 0.02%, halogen soup 100-500%, by jade
Rice starch, soybean protein isolate, make soy sauce, Sal, white sugar, Rhizoma Zingiberis powder, monosodium glutamate, five spice powder, water-retaining agent add in halogen soup, stirring
Uniformly, pickling liquid is obtained.
In described step (5), flour cake manufacture method is: little flour is equipped with spinach juice or radish Juice synthesis face embryo, rolls circular
Put in cage and steam.
The invention has the beneficial effects as follows:
(1) the processed shredded chicken after stew in soy sauce and the raw Carnis Gallus domesticus processed after pickling are combined by the present invention, it is to avoid processed shredded chicken mouth
Bavin is sent out in sense and raw Carnis Gallus domesticus mouthfeel processed is hardened, the most fragrant and have fishy smell；Processed shredded chicken and raw Carnis Gallus domesticus processed are combined, increases pot and burn
The flavor taste of chicken, meat delicate flavour U.S., pure taste, fertilizer and oiliness, lean and soft, rotten and do not dissipate, fine and tender taste, fragrant and oiliness,
Long times of aftertaste, hundred be not fed up with eating, all-ages；
(2) halogen soup after stew in soy sauce uses as pickling liquid；Fructus Anisi Stellati after stew in soy sauce can be as five in cured meat after drying pulverizing
XIANGFEN uses, and enables resource effectively to utilize, is more conducive to product taste relative to the Reusability of traditional spiced and stewed food soup stock
Stability and the control of microorganism；
(3) by the processed shredded chicken after stew in soy sauce and the raw Carnis Gallus domesticus processed after pickling by tumbling, pickle, molding, quick freezing, packaging and
The chicken meat product become, time edible meat embryo wrap powder through fried be equipped with Herba Alii fistulosi silk, Fructus Cucumidis sativi silk, blue or green Capsicum tetragonum silk, radish etc., dip in
Sweet soybean paste assistant food, local flavor is optimal, very convenient；
(4) being combined with Chinese herbal medicine spice by tradition cuisines, wherein white bandit, the Radix Angelicae Dahuricae, Fructus Piperis Longi, Fructus Amomi, Semen Alpiniae Katsumadai, Rhizoma Kaempferiae etc. belong to
Bitter flavor spice, Fructus Foeniculi, anise, Radix Glycyrrhizae, Murraya paniculata (L.) Jack., Cortex Cinnamomi, Flos Caryophylli, semen myristicae, Flos Magnoliae, Herba Pelargonii Graveolentis etc. belong to aromatics spice.Bitter
Spicy flavors can remove the raw meat of raw material, smell, and people's aromatics spice can give food flavors, and have sterilization and promote
The effect of appetite；
As warm in nature in Rhizoma Kaempferiae, acrid in the mouth, is commonly applied to burn, boil stew in soy sauce etc. in animal foodstuff, adds Rhizoma Kaempferiae, can go in cure foods
Except the stench abnormal flavour in raw material；The Radix Angelicae Dahuricae can dispelling abnormal flavor, increase the fragrant and sweet taste of food, and Fructus Amomi Rotundus, Fructus Amomi, Flos Caryophylli etc. make simultaneously
With, it is possible to complement each other, reach more preferable effect.Radix Glycyrrhizae and Fructus Foeniculi, anistree same use, have flavouring antiseptical effect, it is possible to make
Salt is not easy to degenerate；
(5) traditional cuisines of complex process are fabricated to rapid-result food, these road cuisines can also be made at home, only need to fry i.e.
Can, on the basis of original soft tender mouthfeel, add roast chicken flavored and meat feeling, meet the ever-increasing taste of consumer and
Aesthetic demand, the soft perfume (or spice) of product is fresh and tender, is pleasant to the eye and taste, it is adaptable to industrialized production.
Detailed description of the invention
By specific embodiment the manufacture method of roast chicken flavored Fried chicken in the present invention will be described below, but the present invention
Scope is not limited to these embodiments.
Embodiment 1
The manufacture method of the roast chicken flavored Fried chicken of the present embodiment, specifically comprises the following steps that
(1) coat fried sugar liquid at whole chicken whole body, be that 60:10:3 is mixed with fried sugar liquid by water, Mel, the mass ratio of dark soy sauce, dry in the air 5
Minute to dry tack free without moisture, in 170 DEG C of soybean salad oils, explode to chicken surface for golden yellow, prepare fried chicken；
(2) every pot of halogen soup presses water 300Kg basic crack dispensing, is added to the water by stew in soy sauce raw material, is heated to boiling, after keeping 10 minutes
Adding Sal, the quality of Sal is the 3% of water quality, is adjusted to 85 DEG C of boilings of moderate heat 30 minutes after boiling, prepares halogen soup, then throws
Entering the fried chicken in step (1), halogen soup floods fried chicken, and 95 DEG C of big fire diminishes after boiling fiery 80 DEG C and keeps micro-boiling bubbling state 30 points
Clock, then soaks 70 minutes at 80 DEG C of constant temperature, and the fried chicken that stew in soy sauce is good is pulled out, and boning after cooling is torn into shredded chicken, obtains processed shredded chicken；
Wherein, on the basis of the quality of water, the mass fraction of stew in soy sauce raw material is: anistree 0.03%, Rhizoma Alpiniae Officinarum 0.02%, Fructus Foeniculi 0.01%,
White bandit 0.005%, Rhizoma Zingiberis 0.02%, the Radix Angelicae Dahuricae 0.08%, Flos Magnoliae 0.002%, Herba Pelargonii Graveolentis 0.002%, semen myristicae 0.005%, Fructus Amomi 0.005%, sweet
Grass 0.002%, Cortex Cinnamomi 0.035%, Rhizoma Kaempferiae 0.02%, Flos Caryophylli 0.001%, Murraya paniculata (L.) Jack. 0.001%, Fructus Piperis Longi 0.005%, Semen Alpiniae Katsumadai 0.008%；
(3) by boneless chicken das Beinfleisch, boneless chicken brisket, Corium Gallus domesticus strand system during 1:1:0.5 puts into meat grinder in mass ratio, raw chicken processed is obtained
Meat；
(4) Carnis Gallus domesticus processed raw in processed shredded chicken in step (2) and step (3) is put in tumbler, raw Carnis Gallus domesticus processed and processed shredded chicken
Mass ratio be 1:1, add pickling liquid, tumbling 5 minutes, add corn starch, soybean protein isolate, vacuum tumbling 50 points
Clock, then goes out filling under conditions of 0 DEG C, prepares stuffing material；
The preparation method of pickling liquid is: on the basis of the quality of raw Carnis Gallus domesticus processed, by pickling of following mass fraction preparation Fried chicken
Liquid: corn starch 5%, soybean protein isolate 1%, make soy sauce 0.5%, Sal 1%, white sugar 0.01%, Rhizoma Zingiberis powder 0.03%, monosodium glutamate
0.01%, five spice powder 0.01%, water-retaining agent 0.01%, halogen soup 100%, by corn starch, soybean protein isolate, make soy sauce, Sal,
White sugar, Rhizoma Zingiberis powder, monosodium glutamate, five spice powder, water-retaining agent add in halogen soup, stir, obtain pickling liquid；
(5) stuffing material in step (4) is put in flour cake, use forming machine molding, molding meat pie is placed at-30 DEG C to-35 DEG C speed
Freezing, central temperature reaches less than-18 DEG C, packaging, obtains roast chicken flavored Fried chicken.
Embodiment 2
The manufacture method of the roast chicken flavored Fried chicken of the present embodiment, specifically comprises the following steps that
(1) coat fried sugar liquid at whole chicken whole body, be that 75:20:5 is mixed with fried sugar liquid by water, Mel, the mass ratio of dark soy sauce, dry in the air 8
Minute to dry tack free without moisture, in 175 DEG C of soybean salad oils, explode to chicken surface for golden yellow, prepare fried chicken；
(2) every pot of halogen soup presses water 300Kg basic crack dispensing, is added to the water by stew in soy sauce raw material, is heated to boiling, after keeping 15 minutes
Adding Sal, the quality of Sal is the 3% of water quality, is adjusted to 90 DEG C of boilings of moderate heat 40 minutes after boiling, prepares halogen soup, then throws
Entering the fried chicken in step (1), halogen soup floods fried chicken, and 98 DEG C of big fire diminishes after boiling fiery 83 DEG C and keeps micro-boiling bubbling state 40 points
Clock, then soaks 80 minutes at 80 DEG C of constant temperature, and the fried chicken that stew in soy sauce is good is pulled out, and boning after cooling is torn into shredded chicken, obtains processed shredded chicken；
On the basis of the quality of water, the mass fraction of stew in soy sauce raw material is: anistree 0.04%, Rhizoma Alpiniae Officinarum 0.025%, Fructus Foeniculi 0.013%, white
Bandit 0.008%, Rhizoma Zingiberis 0.025%, the Radix Angelicae Dahuricae 0.09%, Flos Magnoliae 0.0025%, Herba Pelargonii Graveolentis 0.003%, semen myristicae 0.006%, Fructus Amomi 0.006%, sweet
Grass 0.003%, Cortex Cinnamomi 0.04%, Rhizoma Kaempferiae 0.025%, Flos Caryophylli 0.002%, Murraya paniculata (L.) Jack. 0.002%, Fructus Piperis Longi 0.006%, Semen Alpiniae Katsumadai 0.009%
(3) by boneless chicken das Beinfleisch, boneless chicken brisket, Corium Gallus domesticus strand system during 1:2:1 puts into meat grinder in mass ratio, raw chicken processed is obtained
Meat；
(4) Carnis Gallus domesticus processed raw in processed shredded chicken in step (2) and step (3) is put in tumbler, raw Carnis Gallus domesticus processed and processed shredded chicken
Mass ratio be 1:2, add pickling liquid, tumbling 8 minutes, add corn starch, soybean protein isolate, vacuum tumbling 55 points
Clock, then goes out filling under conditions of 5 DEG C, prepares stuffing material；
On the basis of the quality of raw Carnis Gallus domesticus processed, by the pickling liquid of following mass fraction preparation Fried chicken: corn starch 8%, Semen sojae atricolor are divided
From albumen 2%, make soy sauce 1%, Sal 2%, white sugar 0.03%, Rhizoma Zingiberis powder 0.04%, monosodium glutamate 0.02%, five spice powder 0.02%, water-retaining agent
0.02%, halogen soup 300%, by corn starch, soybean protein isolate, make soy sauce, Sal, white sugar, Rhizoma Zingiberis powder, monosodium glutamate, five spice powder, guarantor
Water preparation adds in halogen soup, stirs, obtains pickling liquid；
(5) stuffing material in step (4) is put in flour cake, use forming machine molding, molding meat pie is placed at-30 DEG C to-35 DEG C speed
Freezing, central temperature reaches less than-18 DEG C, packaging, obtains roast chicken flavored Fried chicken.
Embodiment 3
The manufacture method of the roast chicken flavored Fried chicken of the present embodiment, specifically comprises the following steps that
(1) coat fried sugar liquid at whole chicken whole body, be that 90:30:8 is mixed with fried sugar liquid by water, Mel, the mass ratio of dark soy sauce, dry in the air
10 minutes to dry tack free without moisture, in 180 DEG C of soybean salad oils, explode to chicken surface for golden yellow, prepare fried chicken；
(2) every pot of halogen soup presses water 300Kg basic crack dispensing, is added to the water by stew in soy sauce raw material, is heated to boiling, after keeping 20 minutes
Adding Sal, the quality of Sal is the 3% of water quality, is adjusted to 95 DEG C of boilings of moderate heat 50 minutes after boiling, prepares halogen soup, then throws
Entering the fried chicken in step (1), halogen soup floods fried chicken, and 100 DEG C of big fire diminishes after boiling fiery 85 DEG C and keeps micro-boiling bubbling state 50 points
Clock, then soaks 90 minutes at 80 DEG C of constant temperature, and the fried chicken that stew in soy sauce is good is pulled out, and boning after cooling is torn into shredded chicken, obtains processed shredded chicken；
On the basis of the quality of water, the mass fraction of stew in soy sauce raw material is: anise 0.05%, Rhizoma Alpiniae Officinarum 0.03%, Fructus Foeniculi 0.015%, Bai Kou
0.01%, Rhizoma Zingiberis 0.03%, the Radix Angelicae Dahuricae 0.1%, Flos Magnoliae 0.003%, Herba Pelargonii Graveolentis 0.005%, semen myristicae 0.008%, Fructus Amomi 0.008%, Radix Glycyrrhizae
0.004%, Cortex Cinnamomi 0.045%, Rhizoma Kaempferiae 0.025%, Flos Caryophylli 0.002%, Murraya paniculata (L.) Jack. 0.002%, Fructus Piperis Longi 0.008%, Semen Alpiniae Katsumadai 0.01%；
(3) by boneless chicken das Beinfleisch, boneless chicken brisket, Corium Gallus domesticus strand system during 1:2:1 puts into meat grinder in mass ratio, raw chicken processed is obtained
Meat；
(4) Carnis Gallus domesticus processed raw in processed shredded chicken in step (2) and step (3) is put in tumbler, raw Carnis Gallus domesticus processed and processed shredded chicken
Mass ratio be 1:2, add pickling liquid, tumbling 10 minutes, add corn starch, soybean protein isolate, vacuum tumbling 60 points
Clock, then goes out filling under conditions of 7 DEG C, prepares stuffing material；
On the basis of the quality of raw Carnis Gallus domesticus processed, by the pickling liquid of following mass fraction preparation Fried chicken: corn starch 10%, Semen sojae atricolor
Separate albumen 3%, make soy sauce 2%, Sal 2%, white sugar 0.05%, Rhizoma Zingiberis powder 0.05%, monosodium glutamate 0.02%, five spice powder 0.02%, water-retaining agent
0.02%, halogen soup 500%, by corn starch, soybean protein isolate, make soy sauce, Sal, white sugar, Rhizoma Zingiberis powder, monosodium glutamate, five spice powder, guarantor
Water preparation adds in halogen soup, stirs, obtains pickling liquid；
(5) stuffing material in step (4) is put in flour cake, use forming machine molding, molding meat pie is placed at-30 DEG C to-35 DEG C speed
Freezing, central temperature reaches less than-18 DEG C, packaging, obtains roast chicken flavored Fried chicken.
Embodiment 4
The manufacture method of the roast chicken flavored Fried chicken of the present embodiment, specifically comprises the following steps that
(1) coat fried sugar liquid at whole chicken whole body, be that 60:10:3 is mixed with fried sugar liquid by water, Mel, the mass ratio of dark soy sauce, dry in the air 5
Minute to dry tack free without moisture, in 170 DEG C of soybean salad oils, explode to chicken surface for golden yellow, prepare fried chicken；
(2) every pot of halogen soup presses water 300Kg basic crack dispensing, is added to the water by stew in soy sauce raw material, is heated to boiling, after keeping 10 minutes
Adding Sal, the quality of Sal is the 3% of water quality, is adjusted to 85 DEG C of boilings of moderate heat 30 minutes after boiling, prepares halogen soup, then throws
Entering the fried chicken in step (1), halogen soup floods fried chicken, and 95 DEG C of big fire diminishes after boiling fiery 80 DEG C and keeps micro-boiling bubbling state 30 points
Clock, then soaks 70 minutes at 80 DEG C of constant temperature, and the fried chicken that stew in soy sauce is good is pulled out, and boning after cooling is torn into shredded chicken, obtains processed shredded chicken；
Wherein, on the basis of the quality of water, the mass fraction of stew in soy sauce raw material is: anistree 0.03%, Rhizoma Alpiniae Officinarum 0.02%, Fructus Foeniculi 0.01%,
White bandit 0.005%, Rhizoma Zingiberis 0.02%, the Radix Angelicae Dahuricae 0.08%, Flos Magnoliae 0.002%, Herba Pelargonii Graveolentis 0.002%, semen myristicae 0.005%, Fructus Amomi 0.005%, sweet
Grass 0.002%, Cortex Cinnamomi 0.035%, Rhizoma Kaempferiae 0.02%, Flos Caryophylli 0.001%, Murraya paniculata (L.) Jack. 0.001%, Fructus Piperis Longi 0.005%, Semen Alpiniae Katsumadai 0.008%；
(3) by boneless chicken das Beinfleisch, boneless chicken brisket, Corium Gallus domesticus strand system during 1:1:0.5 puts into meat grinder in mass ratio, raw chicken processed is obtained
Meat；
(4) Carnis Gallus domesticus processed raw in processed shredded chicken in step (2) and step (3) is put in tumbler, raw Carnis Gallus domesticus processed and processed shredded chicken
Mass ratio be 1:1, add the Herba Apii graveolentis after shredding and Radix Dauci Sativae, the quality of described Herba Apii graveolentis is processed shredded chicken and the raw total matter of Carnis Gallus domesticus processed
The 10% of amount, the quality of Radix Dauci Sativae is processed shredded chicken and the 10% of raw Carnis Gallus domesticus gross mass processed, adds pickling liquid, tumbling 5 minutes, then adds
Enter corn starch, soybean protein isolate, vacuum tumbling 50 minutes, then under conditions of 0 DEG C, go out filling, prepare stuffing material；
The preparation method of pickling liquid is: on the basis of the quality of raw Carnis Gallus domesticus processed, by pickling of following mass fraction preparation Fried chicken
Liquid: corn starch 5%, soybean protein isolate 1%, make soy sauce 0.5%, Sal 1%, white sugar 0.01%, Rhizoma Zingiberis powder 0.03%, monosodium glutamate
0.01%, five spice powder 0.01%, water-retaining agent 0.01%, halogen soup 100%, by corn starch, soybean protein isolate, make soy sauce, Sal,
White sugar, Rhizoma Zingiberis powder, monosodium glutamate, five spice powder, water-retaining agent add in halogen soup, stir, obtain pickling liquid；
(5) little flour is equipped with spinach juice or radish Juice synthesis face embryo, rolls circular putting in cage and steam, make flour cake；By step
(4) during stuffing material puts into flour cake in, to use forming machine molding, molding meat pie is placed in quick-freezing at-30 DEG C to-35 DEG C, central temperature reaches-
Less than 18 DEG C, packaging, obtain roast chicken flavored Fried chicken.
Embodiment 5
The manufacture method of the roast chicken flavored Fried chicken of the present embodiment, specifically comprises the following steps that
(1) coat fried sugar liquid at whole chicken whole body, be that 90:30:8 is mixed with fried sugar liquid by water, Mel, the mass ratio of dark soy sauce, dry in the air
10 minutes to dry tack free without moisture, in 180 DEG C of soybean salad oils, explode to chicken surface for golden yellow, prepare fried chicken；
(2) every pot of halogen soup presses water 300Kg basic crack dispensing, is added to the water by stew in soy sauce raw material, is heated to boiling, after keeping 20 minutes
Adding Sal, the quality of Sal is the 3% of water quality, is adjusted to 95 DEG C of boilings of moderate heat 50 minutes after boiling, prepares halogen soup, then throws
Entering the fried chicken in step (1), halogen soup floods fried chicken, and 100 DEG C of big fire diminishes after boiling fiery 85 DEG C and keeps micro-boiling bubbling state 50 points
Clock, then soaks 90 minutes at 80 DEG C of constant temperature, and the fried chicken that stew in soy sauce is good is pulled out, and boning after cooling is torn into shredded chicken, obtains processed shredded chicken；
On the basis of the quality of water, the mass fraction of stew in soy sauce raw material is: anise 0.05%, Rhizoma Alpiniae Officinarum 0.03%, Fructus Foeniculi 0.015%, Bai Kou
0.01%, Rhizoma Zingiberis 0.03%, the Radix Angelicae Dahuricae 0.1%, Flos Magnoliae 0.003%, Herba Pelargonii Graveolentis 0.005%, semen myristicae 0.008%, Fructus Amomi 0.008%, Radix Glycyrrhizae
0.004%, Cortex Cinnamomi 0.045%, Rhizoma Kaempferiae 0.025%, Flos Caryophylli 0.002%, Murraya paniculata (L.) Jack. 0.002%, Fructus Piperis Longi 0.008%, Semen Alpiniae Katsumadai 0.01%；
(3) by boneless chicken das Beinfleisch, boneless chicken brisket, Corium Gallus domesticus strand system during 1:2:1 puts into meat grinder in mass ratio, raw chicken processed is obtained
Meat；
(4) Carnis Gallus domesticus processed raw in processed shredded chicken in step (2) and step (3) is put in tumbler, raw Carnis Gallus domesticus processed and processed shredded chicken
Mass ratio be 1:2, add the Herba Apii graveolentis after shredding and Radix Dauci Sativae, the quality of described Herba Apii graveolentis is processed shredded chicken and the raw total matter of Carnis Gallus domesticus processed
The 20% of amount, the quality of Radix Dauci Sativae is processed shredded chicken and the 20% of raw Carnis Gallus domesticus gross mass processed, adds pickling liquid, tumbling 10 minutes, then adds
Enter corn starch, soybean protein isolate, vacuum tumbling 60 minutes, then under conditions of 7 DEG C, go out filling, prepare stuffing material；
On the basis of the quality of raw Carnis Gallus domesticus processed, by the pickling liquid of following mass fraction preparation Fried chicken: corn starch 10%, Semen sojae atricolor
Separate albumen 3%, make soy sauce 2%, Sal 2%, white sugar 0.05%, Rhizoma Zingiberis powder 0.05%, monosodium glutamate 0.02%, five spice powder 0.02%, water-retaining agent
0.02%, halogen soup 500%, by corn starch, soybean protein isolate, make soy sauce, Sal, white sugar, Rhizoma Zingiberis powder, monosodium glutamate, five spice powder, guarantor
Water preparation adds in halogen soup, stirs, obtains pickling liquid；
(5) stuffing material in step (4) is put in flour cake, use forming machine molding, molding meat pie is placed at-30 DEG C to-35 DEG C speed
Freezing, central temperature reaches less than-18 DEG C, packaging, obtains roast chicken flavored Fried chicken.
Claims (9)
1. the manufacture method of a roast chicken flavored Fried chicken, it is characterised in that: its step is as follows:
(1) coat fried sugar liquid at whole chicken whole body, dry in the air 5 ~ 10 minutes to dry tack free without moisture, at 170 ~ 180 DEG C of soybean salad oils
In, explode to chicken surface for golden yellow, prepared fried chicken；
(2) stew in soy sauce raw material is added to the water, is heated to boiling, add Sal after keeping 10-20 minute, be adjusted to moderate heat after boiling and boil
30-50 minute processed, prepare halogen soup, then put into the fried chicken in step (1), halogen soup floods fried chicken, big fire diminish after boiling fire protect
Holding micro-boiling bubbling state 30-50 minute, then soak 70-90 minute at 80 DEG C of constant temperature, the fried chicken that stew in soy sauce is good is pulled out, goes after cooling
Bone is torn into shredded chicken, obtains processed shredded chicken；
(3) boneless chicken das Beinfleisch, boneless chicken brisket, Corium Gallus domesticus are put into strand system in meat grinder, obtain raw Carnis Gallus domesticus processed；
(4) Carnis Gallus domesticus processed raw in processed shredded chicken in step (2) and step (3) is put in tumbler, add pickling liquid, tumbling 5-10
Minute, add corn starch, soybean protein isolate, vacuum tumbling 50-60 minute, under conditions of 0-7 DEG C, then go out filling, system
Obtain stuffing material；
(5) stuffing material in step (4) is put in flour cake, use forming machine molding, molding meat pie is placed at-30 DEG C to-35 DEG C speed
Freezing, central temperature reaches less than-18 DEG C, packaging, obtains roast chicken flavored Fried chicken.
The manufacture method of roast chicken flavored Fried chicken the most according to claim 1, it is characterised in that: sugar in described step (1)
Color liquid is the mixture of water, Mel, dark soy sauce, and described water, Mel, the mass ratio of dark soy sauce are 60 ~ 90:10 ~ 30:3 ~ 8.
The manufacture method of roast chicken flavored Fried chicken the most according to claim 1, it is characterised in that: in described step (2),
On the basis of the quality of water, the mass fraction of stew in soy sauce raw material is: anise 0.03 ~ 0.05%, Rhizoma Alpiniae Officinarum 0.02 ~ 0.03%, Fructus Foeniculi
0.01 ~ 0.015%, white bandit 0.005 ~ 0.01%, Rhizoma Zingiberis 0.02 ~ 0.03%, the Radix Angelicae Dahuricae 0.08 ~ 0.1%, Flos Magnoliae 0.002 ~ 0.003%, perfume
Leaf 0.002 ~ 0.005%, semen myristicae 0.005 ~ 0.008%, Fructus Amomi 0.005 ~ 0.008%, Radix Glycyrrhizae 0.002 ~ 0.004%, Cortex Cinnamomi 0.035 ~
0.045%, Rhizoma Kaempferiae 0.02 ~ 0.025%, Flos Caryophylli 0.001 ~ 0.002%, Murraya paniculata (L.) Jack. 0.001 ~ 0.002%, Fructus Piperis Longi 0.005 ~ 0.008%,
Semen Alpiniae Katsumadai 0.008 ~ 0.01%；On the basis of the quality of water, the mass fraction of Sal is 3 ~ 5%.
The manufacture method of roast chicken flavored Fried chicken the most according to claim 1, it is characterised in that: described step (2) is medium and small
Fire temperature is 80-85 DEG C, and moderate heat temperature is 85-95 DEG C, and big fire temperature is 95-100 DEG C.
The manufacture method of roast chicken flavored Fried chicken the most according to claim 1, it is characterised in that: in described step (3)
Bone chicken leg meat, boneless chicken brisket, the mass ratio of Corium Gallus domesticus are 1:1-2:0.5-1.
The manufacture method of roast chicken flavored Fried chicken the most according to claim 1, it is characterised in that: in described step (4), will
Step (2) is given birth in Carnis Gallus domesticus processed input tumbler in processed shredded chicken and step (3), adds the Herba Apii graveolentis after shredding and Radix Dauci Sativae, described
The quality of Herba Apii graveolentis is processed shredded chicken and the 10-20% of raw Carnis Gallus domesticus gross mass processed, and the quality of Radix Dauci Sativae is processed shredded chicken and raw Carnis Gallus domesticus processed
The 10-20% of gross mass, adds pickling liquid, tumbling 5-10 minute, adds corn starch, soybean protein isolate, vacuum tumbling
50-60 minute, under conditions of 0-7 DEG C, then go out filling, prepare stuffing material.
7. according to the manufacture method of the roast chicken flavored Fried chicken described in claim 1 or 6, it is characterised in that: in described step (4)
Raw Carnis Gallus domesticus processed is 1:1-2 with the mass ratio of processed shredded chicken.
8. according to the manufacture method of the roast chicken flavored Fried chicken described in claim 1 or 6, it is characterised in that: described step (4)
In, on the basis of the quality of raw Carnis Gallus domesticus processed, by the pickling liquid of following mass fraction preparation Fried chicken: corn starch 5-10%, Semen sojae atricolor
Separate albumen 1 ~ 3%, make soy sauce 0.5 ~ 2%, Sal 1 ~ 2%, white sugar 0.01 ~ 0.05%, Rhizoma Zingiberis powder 0.03 ~ 0.05%, monosodium glutamate 0.01 ~
0.02%, five spice powder 0.01 ~ 0.02%, water-retaining agent 0.01 ~ 0.02%, halogen soup 100-500%, by corn starch, soybean protein isolate,
Make soy sauce, Sal, white sugar, Rhizoma Zingiberis powder, monosodium glutamate, five spice powder, water-retaining agent add in halogen soup, stir, obtain pickling liquid.
The manufacture method of roast chicken flavored Fried chicken the most according to claim 1, it is characterised in that: face in described step (5)
Cake manufacture method is: little flour is equipped with spinach juice or radish Juice synthesis face embryo, rolls circular putting in cage and steams.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114098014A (en) * | 2021-12-10 | 2022-03-01 | 合肥音光色影视文化有限责任公司 | Formula and preparation technology of fragrant roast chicken with ginseng and abalone mate |
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