CN107874146A - A kind of quick-fried slurry chicken row and preparation method thereof - Google Patents
A kind of quick-fried slurry chicken row and preparation method thereof Download PDFInfo
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- CN107874146A CN107874146A CN201711249332.3A CN201711249332A CN107874146A CN 107874146 A CN107874146 A CN 107874146A CN 201711249332 A CN201711249332 A CN 201711249332A CN 107874146 A CN107874146 A CN 107874146A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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Abstract
The invention discloses a kind of quick-fried slurry chicken row and preparation method thereof, quick-fried slurry chicken row is made up of following raw material：Fresh Grade Breast, horse Soviet Union lira cheese piece, cure, slurry and wrap up in powder；Cure includes the raw material of following mass fraction：Frozen water, salt, white granulated sugar, composite phosphate, chickens' extract, ethylmaltol, salad oil, monosodium glutamate, soy sauce, five-spice powder, BAICAO powder, ginger powder, onion powder, black pepper, potato starch, cornstarch, vegetable oil, chilli powder, garlic powder and white pepper powder.The beneficial effects of the invention are as follows：The quick-fried slurry chicken row that the present invention makes by the cure of scientific matching, crust is crisp, Fresh ＆ Tender in Texture, and cheese's heat is changed, and quick-fried slurry melts in mouth；Each component cooperates in dispensing of the present invention, forms the taste and flavor of uniqueness；Preparation technology provided by the invention is finely controllable, is advantageously implemented industrialized production；The present invention has efficiently controlled cost on the premise of taste and quality is ensured.
Description
Technical field
The present invention relates to food processing manufacture technology field, more particularly to a kind of quick-fried slurry chicken row and preparation method thereof.
Background technology
Quick-fried slurry chicken row is to select proportioning of the first-class Fresh Grade Breast Jing Guo science, the food of shaping is nursed one's health, after wrapping up in powder frying
It is edible.
The quick-fried slurry chicken row monotonous taste sold in the market, and quality is uneven, the different batches that same shop is sold
Chicken row taste be different from, it is impossible to be used in industrialized production.
The content of the invention
In order to solve the above problems, the invention provides a kind of taste quick-fried slurry chicken row low with stay in grade, production cost.
In order to realize foregoing invention purpose, the invention provides a kind of quick-fried slurry chicken row, the quick-fried slurry chicken row is by following raw material
It is made：Fresh Grade Breast, horse Soviet Union lira cheese piece, cure, slurry and wrap up in powder；
Relative to 100 mass parts Fresh Grade Breast raw materials, horse Soviet Union lira cheese's piece：20-40 parts；
Relative to 100 mass parts Fresh Grade Breast raw materials, the cure includes the raw material of following mass fraction：Frozen water 10-25 parts, salt
0.5-1.2 parts, white granulated sugar 1-5 parts, composite phosphate 0.1-1 parts, chickens' extract 0.2-1 parts, ethylmaltol 0.01-0.04 parts, color
Draw oily 1-5 parts, monosodium glutamate 0.2-0.8 parts, soy sauce 1-3 parts, five-spice powder 0.2-3 parts, BAICAO powder 0.1-1 parts, ginger powder 0.1-1 parts,
Onion powder 0.1-1 parts, black pepper 0.1-1 parts, potato starch 1-3 parts, cornstarch 1-6 parts, vegetable oil 1-5 parts, chilli powder
0.1-1 parts, garlic powder 0.5-4 parts and white pepper powder 0.2-1 parts.
Relative to 100 parts of Fresh Grade Breast raw materials, the slurry includes the raw material of following mass fraction：Salt 0.2-1 parts, frozen water
40-50 parts, white granulated sugar 0.5-1.8 parts, chickens' extract 0.2-0.5 parts, chilli powder 0.2-1 parts, garlic powder 0.1-0.3 parts, baking powder
0.1-0.3 parts, potato starch 5-10 parts, wheat flour 35-45 parts.
Relative to 100 parts of Fresh Grade Breast raw materials, the powder of wrapping up in includes the raw material of following mass fraction：It is salt 0.2-1 parts, white
Granulated sugar 0.5-1.8 parts, baking powder 0.1-0.3 parts, chilli powder 0.1-0.5 parts, tapioca 5-10 parts, wheat flour 35-45 parts.
Preferably, relative to 100 parts of Fresh Grade Breast raw materials,
Horse Soviet Union lira cheese's piece：20 parts；
The cure includes the raw material of following mass fraction：25 parts of frozen water, 0.5 part of salt, 2.6 parts of white granulated sugar, composite phosphate
0.2 part, 0.2 part of chickens' extract, 0.01 part of ethylmaltol, 1 part of salad oil, 0.4 part of monosodium glutamate, 1.5 parts of soy sauce, 0.2 part of five-spice powder, hundred
0.1 part of grass meal, 0.5 part of ginger powder, 0.5 part of onion powder, 0.2 part of black pepper, 2 parts of potato starch, cornstarch 1-6 parts, plant
0.2 part of 4 parts of thing oil, 0.2 part of chilli powder, 0.5 part of garlic powder and white pepper powder.
The slurry and its parts by weight are：0.1 part of salt, 50 parts of frozen water, 0.8 part of white granulated sugar, 0.4 part of chickens' extract, capsicum
0.2 part of powder, 0.2 part of garlic powder, 0.3 part of baking powder, 10 parts of potato starch, 45 parts of wheat flour.
It is described to wrap up in powder and its parts by weight are：0.2 part of salt, 1 part of white granulated sugar, 0.1 part of baking powder, 0.3 part of chilli powder,
7 parts of tapioca, 35 parts of wheat flour.
Preferably, relative to 100 mass parts Fresh Grade Breast raw materials,
Horse Soviet Union lira cheese's piece：25 parts；
The cure includes the raw material of following mass fraction：15 parts of frozen water, 0.6 part of salt, 3.8 parts of white granulated sugar, composite phosphate
0.3 part, 0.4 part of chickens' extract, 0.02 part of ethylmaltol, 2 parts of salad oil, 0.4 part of monosodium glutamate, 1.5 parts of soy sauce, 0.5 part of five-spice powder, hundred
0.3 part of grass meal, 0.5 part of ginger powder, 0.5 part of onion powder, 0.2 part of black pepper, 2 parts of potato starch, 5 parts of cornstarch, plant
0.5 part of 4 parts of oil, 0.2 part of chilli powder, 1.2 parts of garlic powder and white pepper powder.
The slurry includes the raw material of following mass fraction：0.4 part of salt, 48 parts of frozen water, 0.8 part of white granulated sugar, chickens' extract 0.4
Part, 0.4 part of chilli powder, 0.2 part of garlic powder, 0.3 part of baking powder, 8 parts of potato starch, 40 parts of wheat flour.
The powder of wrapping up in includes the raw material of following mass fraction：0.2 part of salt, 1 part of white granulated sugar, 0.1 part of baking powder, capsicum
0.3 part of powder, 7 parts of tapioca, 35 parts of wheat flour.
Preferably, relative to 100 parts of Fresh Grade Breast raw materials,
Horse Soviet Union lira cheese's piece：35 parts；
The cure includes the raw material of following mass fraction：20 parts of frozen water, 1 part of salt, 4 parts of white granulated sugar, composite phosphate 0.7
Part, 0.6 part of chickens' extract, 0.03 part of ethylmaltol, 4 parts of salad oil, 0.4 part of monosodium glutamate, 1.5 parts of soy sauce, 1.6 parts of five-spice powder, hundred grass
0.4 part of powder, 0.5 part of ginger powder, 0.5 part of onion powder, 0.4 part of black pepper, 2.6 parts of potato starch, 5 parts of cornstarch, plant
0.7 part of 4 parts of oil, 0.2 part of chilli powder, 2.2 parts of garlic powder and white pepper powder.
The slurry includes the raw material of following mass fraction：0.3 part of salt, 50 parts of frozen water, 0.8 part of white granulated sugar, chickens' extract 0.4
Part, 0.7 part of chilli powder, 0.2 part of garlic powder, 0.3 part of baking powder, 9 parts of potato starch, 42 parts of wheat flour.
The powder of wrapping up in includes the raw material of following mass fraction：0.4 part of salt, 1 part of white granulated sugar, 0.1 part of baking powder, capsicum
0.3 part of powder, 7 parts of tapioca, 38 parts of wheat flour.
Preferably, relative to 100 parts of Fresh Grade Breast raw materials,
Horse Soviet Union lira cheese's piece：30 parts；
The cure includes the raw material of following mass fraction：20 parts of frozen water, 0.9 part of salt, 2.6 parts of white granulated sugar, composite phosphate
0.2 part, 0.5 part of chickens' extract, 0.02 part of ethylmaltol, 3 parts of salad oil, 0.4 part of monosodium glutamate, 1.5 parts of soy sauce, 0.9 part of five-spice powder, hundred
0.5 part of grass meal, 0.5 part of ginger powder, 0.5 part of onion powder, 0.2 part of black pepper, 2 parts of potato starch, 4 parts of cornstarch, plant
0.4 part of 4 parts of oil, 0.2 part of chilli powder, 1.2 parts of garlic powder and white pepper powder.
The slurry includes the raw material of following mass fraction：0.5 part of salt, 45 parts of frozen water, 0.8 part of white granulated sugar, chickens' extract 0.4
Part, 0.4 part of chilli powder, 0.2 part of garlic powder, 0.2 part of baking powder, 8 parts of potato starch, 40 parts of wheat flour.
The powder of wrapping up in includes the raw material of following mass fraction：0.3 part of salt, 1 part of white granulated sugar, 0.2 part of baking powder, capsicum
0.3 part of powder, 7 parts of tapioca, 40 parts of wheat flour.
It is described present invention also offers a kind of preparation method of quick-fried slurry chicken row in order to preferably realize foregoing invention purpose
Preparation method comprises the following steps：
The first step, Feedstock treating：If Fresh Grade Breast raw material fresh goods need to be pre-cooled, preserve to 0-4 DEG C, 10-20 is used after hour；Chicken
Temperature control uses at 0-10 DEG C after if brisket raw material frozen product thaws；
Second step, raw material finishing：The Fresh Grade Breast that the first step treats first is shaved off ear meat with dedicated tool, in original ear meat
An osculum is cut in place, and knife is put in Fresh Grade Breast, draws into a pocket（When pigeon breast raw material is rested and reorganized, first with knife in Fresh Grade Breast
One osculum of side cut-away, then knife is put in and cuts a big mouth, it is impossible to slope is cut, when preventing from filling in cheese after frying
Cheese can be exposed）, then the Fresh Grade Breast trimmed is neatly put；
3rd step, knead-salting：The raw material of all cures is weighed according to the mass fraction, after being well mixed, is repaired with passing through
Fresh Grade Breast afterwards is together added in vacuum tumbling tank according to the proportioning of the cure and Fresh Grade Breast, is evacuated to 0.83-1 air
Pressure, the rotating speed of vacuum tumbling tank is 5-10r/min, tumbling time 10-20min, salting period 18-24h, is entered completely to Fresh Grade Breast
Taste, obtain pickling Fresh Grade Breast；
4th step, load cheese：Horse Soviet Union lira cheese's piece is weighed according to the mass fraction, and horse Soviet Union lira cheese's piece is filled in
Pickle in the otch of Fresh Grade Breast, obtain chicken row；
5th step, wrap up in powder frying：The raw material of all slurries is weighed according to the mass fraction, it is well mixed to obtain slurry；According to
The mass fraction weighs all raw materials for wrapping up in powder, well mixed to obtain wrapping up in powder；Chicken row is first stained with one in the slurry
All over slurry, then wrapped in outer layer and wrap up in powder together, be compacted, be put into guipure, entered with guipure and 2min is fried in 180 DEG C of edible oils, obtain
To the quick-fried slurry chicken row of sizing；Wherein edible oil is preferably salad oil or shortening, and temperature will be adjusted in place when fried, and the time is not
It is preferably long, the fried paste in chicken row surface is prevented, influences mouthfeel and attractive in appearance.
It is 6th step, quick-frozen：Use Flat fast-freezer quick-frozen immediately quick-fried slurry chicken row and be less than -18 DEG C to temperature；
7th step, packaging：Quick-frozen good quick-fried slurry chicken row is put into packaging bag and carries out sealing packaging.
Quick-fried slurry chicken row after 7th step packaging needed metal detector, prevented from entering the foreign matters such as metal.
The beneficial effects of the invention are as follows：The quick-fried slurry chicken row that the present invention makes by the cure of scientific matching, crust is crisp, meat is fresh
Tender, cheese's heat is changed, and quick-fried slurry melts in mouth；In dispensing of the present invention each component cooperate, form uniqueness mouthfeel and
Flavor；Preparation technology provided by the invention is finely controllable, is advantageously implemented industrialized production；The present invention is ensureing taste and quality
On the premise of efficiently controlled cost.
Embodiment
For the technical characterstic for illustrating this programme can be understood, below by embodiment, this programme is illustrated.
The quick-fried slurry chicken row one of embodiment 1
The embodiments of the invention provide a kind of quick-fried slurry chicken row, it is made up of following raw material：Fresh Grade Breast, horse Soviet Union lira cheese piece, cure,
Slurry and wrap up in powder；
Relative to 100 mass parts Fresh Grade Breast raw materials, horse Soviet Union lira cheese's piece：25 parts；
Cure includes the raw material of following mass fraction：15 parts of frozen water, 0.6 part of salt, 3.8 parts of white granulated sugar, composite phosphate 0.3
Part, 0.4 part of chickens' extract, 0.02 part of ethylmaltol, 2 parts of salad oil, 0.4 part of monosodium glutamate, 1.5 parts of soy sauce, 0.5 part of five-spice powder, hundred grass
0.3 part of powder, 0.5 part of ginger powder, 0.5 part of onion powder, 0.2 part of black pepper, 2 parts of potato starch, 5 parts of cornstarch, vegetable oil 4
Part, 0.2 part of chilli powder, 1.2 parts of garlic powder and 0.5 part of white pepper powder.
Slurry includes the raw material of following mass fraction：0.4 part of salt, 48 parts of frozen water, 0.8 part of white granulated sugar, 0.4 part of chickens' extract,
0.4 part of chilli powder, 0.2 part of garlic powder, 0.3 part of baking powder, 8 parts of potato starch, 40 parts of wheat flour.
Wrapping up in powder includes the raw material of following mass fraction：0.2 part of salt, 1 part of white granulated sugar, 0.1 part of baking powder, chilli powder
0.3 part, 7 parts of tapioca, 35 parts of wheat flour.
The quick-fried slurry chicken row two of embodiment 2
The embodiments of the invention provide a kind of quick-fried slurry chicken row, it is made up of following raw material：Fresh Grade Breast, horse Soviet Union lira cheese piece, cure,
Slurry and wrap up in powder；
Relative to 100 mass parts Fresh Grade Breast raw materials, horse Soviet Union lira cheese's piece：35 parts；
Cure includes the raw material of following mass fraction：20 parts of frozen water, 1 part of salt, 4 parts of white granulated sugar, 0.7 part of composite phosphate, chicken
0.6 part of essence, 0.03 part of ethylmaltol, 4 parts of salad oil, 0.4 part of monosodium glutamate, 1.5 parts of soy sauce, 1.6 parts of five-spice powder, BAICAO powder 0.4
Part, 0.5 part of ginger powder, 0.5 part of onion powder, 0.4 part of black pepper, 2.6 parts of potato starch, 5 parts of cornstarch, 4 parts of vegetable oil,
0.7 part of 0.2 part of chilli powder, 2.2 parts of garlic powder and white pepper powder.
Slurry includes the raw material of following mass fraction：0.3 part of salt, 50 parts of frozen water, 0.8 part of white granulated sugar, 0.4 part of chickens' extract,
0.7 part of chilli powder, 0.2 part of garlic powder, 0.3 part of baking powder, 9 parts of potato starch, 42 parts of wheat flour.
Wrapping up in powder includes the raw material of following mass fraction：0.4 part of salt, 1 part of white granulated sugar, 0.1 part of baking powder, chilli powder
0.3 part, 7 parts of tapioca, 38 parts of wheat flour.
The quick-fried slurry chicken row three of embodiment 3
The embodiments of the invention provide a kind of quick-fried slurry chicken row, it is made up of following raw material：Fresh Grade Breast, horse Soviet Union lira cheese piece, cure,
Slurry and wrap up in powder；
Relative to 100 mass parts Fresh Grade Breast raw materials, horse Soviet Union lira cheese's piece：30 parts；
Cure includes the raw material of following mass fraction：20 parts of frozen water, 0.9 part of salt, 2.6 parts of white granulated sugar, composite phosphate 0.2
Part, 0.5 part of chickens' extract, 0.02 part of ethylmaltol, 3 parts of salad oil, 0.4 part of monosodium glutamate, 1.5 parts of soy sauce, 0.9 part of five-spice powder, hundred grass
0.5 part of powder, 0.5 part of ginger powder, 0.5 part of onion powder, 0.2 part of black pepper, 2 parts of potato starch, 4 parts of cornstarch, vegetable oil 4
Part, 0.2 part of chilli powder, 1.2 parts of garlic powder and 0.4 part of white pepper powder.
Slurry includes the raw material of following mass fraction：0.5 part of salt, 45 parts of frozen water, 0.8 part of white granulated sugar, 0.4 part of chickens' extract,
0.4 part of chilli powder, 0.2 part of garlic powder, 0.2 part of baking powder, 8 parts of potato starch, 40 parts of wheat flour.
Wrapping up in powder includes the raw material of following mass fraction：0.3 part of salt, 1 part of white granulated sugar, 0.2 part of baking powder, chilli powder
0.3 part, 7 parts of tapioca, 40 parts of wheat flour.
The preparation method of the quick-fried slurry chicken row of embodiment 4
The embodiments of the invention provide a kind of preparation method of quick-fried slurry chicken row, comprise the following steps：
The first step, Feedstock treating：If Fresh Grade Breast raw material fresh goods need to be pre-cooled, preserve to 0-4 DEG C, 10-20 is used after hour；Chicken
Temperature control uses at 0-10 DEG C after if brisket raw material frozen product thaws；
Second step, raw material finishing：The Fresh Grade Breast that the first step treats first is shaved off ear meat with dedicated tool, in original ear meat
An osculum is cut in place, and knife is put in Fresh Grade Breast, draws into a pocket（When pigeon breast raw material is rested and reorganized, first with knife in Fresh Grade Breast
One osculum of side cut-away, then knife is put in and cuts a big mouth, it is impossible to slope is cut, when preventing from filling in cheese after frying
Cheese can be exposed）, then the Fresh Grade Breast trimmed is neatly put；
3rd step, knead-salting：The raw material of all cures is weighed according to mass fraction, after being well mixed, and after finishing
Fresh Grade Breast is together added in vacuum tumbling tank according to the proportioning of the cure and Fresh Grade Breast, is evacuated to 0.9 atmospheric pressure, vacuum
The rotating speed of tumbling tank is 10r/min, tumbling time 15min, salting period 20h, completely tasty to Fresh Grade Breast, obtains pickling pigeon breast
Meat；
4th step, load cheese：Horse Soviet Union lira cheese's piece is weighed according to mass fraction, and horse Soviet Union lira cheese's piece is filled in and pickled
In the otch of Fresh Grade Breast, chicken row is obtained；
5th step, wrap up in powder frying：The raw material of all slurries is weighed according to mass fraction, it is well mixed to obtain slurry；According to quality
Number weighs all raw materials for wrapping up in powder, well mixed to obtain wrapping up in powder；Chicken row is first stained with one time in the slurry and starched, then
Outer layer wraps and wraps up in powder together, compacting, is put into guipure, enters with guipure and 2min is fried in 180 DEG C of edible oils, that is shaped is quick-fried
Starch chicken row；Wherein edible oil is preferably salad oil or shortening, and temperature will be adjusted in place when fried, and the time is unsuitable long, prevents
The only fried paste in chicken row surface, influence mouthfeel and attractive in appearance.
It is 6th step, quick-frozen：Use Flat fast-freezer quick-frozen immediately quick-fried slurry chicken row and be less than -18 DEG C to temperature；
7th step, packaging：Quick-frozen good quick-fried slurry chicken row is put into packaging bag and carries out sealing packaging.
Quick-fried slurry chicken row after 7th step packaging needed metal detector, prevented from entering the foreign matters such as metal.
Experiment
Subjects：Select the embodiment 1-3 quick-fried slurry chicken row obtained according to the preparation method of embodiment 4, every kind of scheme 100g.
Test method：Using 175 DEG C of fried 4min of Fryer, the quick-fried slurry chicken row of shortening is obtained, is then foretasted.
Project：Mouthfeel is that consumer judges a good and bad index of food.Mouthfeel refers to that fried product is interior when edible
The structure of embryo and the quality of meat particle, have reacted the quality of meat, have been determined by the architectural characteristic of various protein in muscle.
Flavor is also a very crucial factor of meat products, directly influences the desire to purchase of consumer.Fragrance
It is an important indicator, in edible fried product, fragrance is also critically important during bite-actuated quick-fried slurry chicken row, and strong cheese's taste is main
Body flavor.
As a result it is as follows：
| Group | Mouthfeel | Flavor | Fragrance |
| Embodiment 1 | Crisp-fried is tasty | Flavor is suitable | Fragrance is tasty |
| Embodiment 2 | Crisp-fried is tasty | Flavor is suitable | Fragrance is tasty |
| Embodiment 3 | Crisp-fried is tasty | Flavor is suitable | Fragrance is tasty |
Tested more than：The present invention passes through the cure and process of scientific matching, obtains quick-fried slurry chicken row, product taste
More preferably, flavor is unique and does not get angry, and improves a poor appetite.
Presently preferred embodiments of the present invention is the foregoing is only, is not intended to limit the invention, it is all in the spirit and principles in the present invention
Within, any modification, equivalent substitution and improvements made etc., it should be included in the scope of the protection.
Claims (10)
1. a kind of quick-fried slurry chicken row, it is characterised in that the quick-fried slurry chicken row is made up of following raw material：Fresh Grade Breast, horse Soviet Union lira cheese
Piece, cure, slurry and wrap up in powder；
Relative to 100 mass parts Fresh Grade Breast raw materials, horse Soviet Union lira cheese's piece：20-40 parts；
Relative to 100 mass parts Fresh Grade Breast raw materials, the cure includes the raw material of following mass fraction：Frozen water 10-25 parts, salt
0.5-1.2 parts, white granulated sugar 1-5 parts, composite phosphate 0.1-1 parts, chickens' extract 0.2-1 parts, ethylmaltol 0.01-0.04 parts, color
Draw oily 1-5 parts, monosodium glutamate 0.2-0.8 parts, soy sauce 1-3 parts, five-spice powder 0.2-3 parts, BAICAO powder 0.1-1 parts, ginger powder 0.1-1 parts,
Onion powder 0.1-1 parts, black pepper 0.1-1 parts, potato starch 1-3 parts, cornstarch 1-6 parts, vegetable oil 1-5 parts, chilli powder
0.1-1 parts, garlic powder 0.5-4 parts and white pepper powder 0.2-1 parts.
2. quick-fried slurry chicken row according to claim 1, it is characterised in that relative to 100 parts of Fresh Grade Breast raw materials, the slurry bag
Include the raw material of following mass fraction：It is salt 0.2-1 parts, frozen water 40-50 parts, white granulated sugar 0.5-1.8 parts, chickens' extract 0.2-0.5 parts, peppery
Green pepper powder 0.2-1 parts, garlic powder 0.1-0.3 parts, baking powder 0.1-0.3 parts, potato starch 5-10 parts, wheat flour 35-45 parts.
3. quick-fried slurry chicken row according to claim 1, it is characterised in that described to wrap up in powder relative to 100 parts of Fresh Grade Breast raw materials
Include the raw material of following mass fraction：Salt 0.2-1 parts, white granulated sugar 0.5-1.8 parts, baking powder 0.1-0.3 parts, chilli powder 0.1-
0.5 part, tapioca 5-10 parts, wheat flour 35-45 parts.
4. the quick-fried slurry chicken row according to claim any one of 1-3, it is characterised in that relative to 100 parts of Fresh Grade Breast raw materials,
Horse Soviet Union lira cheese's piece：20 parts；
The cure includes the raw material of following mass fraction：25 parts of frozen water, 0.5 part of salt, 2.6 parts of white granulated sugar, composite phosphate
0.2 part, 0.2 part of chickens' extract, 0.01 part of ethylmaltol, 1 part of salad oil, 0.4 part of monosodium glutamate, 1.5 parts of soy sauce, 0.2 part of five-spice powder, hundred
0.1 part of grass meal, 0.5 part of ginger powder, 0.5 part of onion powder, 0.2 part of black pepper, 2 parts of potato starch, cornstarch 1-6 parts, plant
0.2 part of 4 parts of thing oil, 0.2 part of chilli powder, 0.5 part of garlic powder and white pepper powder；
The slurry and its parts by weight are：0.1 part of salt, 50 parts of frozen water, 0.8 part of white granulated sugar, 0.4 part of chickens' extract, chilli powder 0.2
Part, 0.2 part of garlic powder, 0.3 part of baking powder, 10 parts of potato starch, 45 parts of wheat flour；
It is described to wrap up in powder and its parts by weight are：0.2 part of salt, 1 part of white granulated sugar, 0.1 part of baking powder, 0.3 part of chilli powder, cassava
7 parts of starch, 35 parts of wheat flour.
5. the quick-fried slurry chicken row according to claim any one of 1-3, it is characterised in that former relative to 100 mass parts Fresh Grade Breast
Material,
Horse Soviet Union lira cheese's piece：25 parts；
The cure includes the raw material of following mass fraction：15 parts of frozen water, 0.6 part of salt, 3.8 parts of white granulated sugar, composite phosphate
0.3 part, 0.4 part of chickens' extract, 0.02 part of ethylmaltol, 2 parts of salad oil, 0.4 part of monosodium glutamate, 1.5 parts of soy sauce, 0.5 part of five-spice powder, hundred
0.3 part of grass meal, 0.5 part of ginger powder, 0.5 part of onion powder, 0.2 part of black pepper, 2 parts of potato starch, 5 parts of cornstarch, plant
0.5 part of 4 parts of oil, 0.2 part of chilli powder, 1.2 parts of garlic powder and white pepper powder；
The slurry includes the raw material of following mass fraction：0.4 part of salt, 48 parts of frozen water, 0.8 part of white granulated sugar, 0.4 part of chickens' extract,
0.4 part of chilli powder, 0.2 part of garlic powder, 0.3 part of baking powder, 8 parts of potato starch, 40 parts of wheat flour；
The powder of wrapping up in includes the raw material of following mass fraction：0.2 part of salt, 1 part of white granulated sugar, 0.1 part of baking powder, chilli powder
0.3 part, 7 parts of tapioca, 35 parts of wheat flour.
6. the quick-fried slurry chicken row according to claim any one of 1-3, it is characterised in that relative to 100 parts of Fresh Grade Breast raw materials,
Horse Soviet Union lira cheese's piece：35 parts；
The cure includes the raw material of following mass fraction：20 parts of frozen water, 1 part of salt, 4 parts of white granulated sugar, composite phosphate 0.7
Part, 0.6 part of chickens' extract, 0.03 part of ethylmaltol, 4 parts of salad oil, 0.4 part of monosodium glutamate, 1.5 parts of soy sauce, 1.6 parts of five-spice powder, hundred grass
0.4 part of powder, 0.5 part of ginger powder, 0.5 part of onion powder, 0.4 part of black pepper, 2.6 parts of potato starch, 5 parts of cornstarch, plant
0.7 part of 4 parts of oil, 0.2 part of chilli powder, 2.2 parts of garlic powder and white pepper powder；
The slurry includes the raw material of following mass fraction：0.3 part of salt, 50 parts of frozen water, 0.8 part of white granulated sugar, 0.4 part of chickens' extract,
0.7 part of chilli powder, 0.2 part of garlic powder, 0.3 part of baking powder, 9 parts of potato starch, 42 parts of wheat flour；
The powder of wrapping up in includes the raw material of following mass fraction：0.4 part of salt, 1 part of white granulated sugar, 0.1 part of baking powder, chilli powder
0.3 part, 7 parts of tapioca, 38 parts of wheat flour.
7. the quick-fried slurry chicken row according to claim any one of 1-3, it is characterised in that relative to 100 parts of Fresh Grade Breast raw materials,
Horse Soviet Union lira cheese's piece：30 parts；
The cure includes the raw material of following mass fraction：20 parts of frozen water, 0.9 part of salt, 2.6 parts of white granulated sugar, composite phosphate
0.2 part, 0.5 part of chickens' extract, 0.02 part of ethylmaltol, 3 parts of salad oil, 0.4 part of monosodium glutamate, 1.5 parts of soy sauce, 0.9 part of five-spice powder, hundred
0.5 part of grass meal, 0.5 part of ginger powder, 0.5 part of onion powder, 0.2 part of black pepper, 2 parts of potato starch, 4 parts of cornstarch, plant
0.4 part of 4 parts of oil, 0.2 part of chilli powder, 1.2 parts of garlic powder and white pepper powder；
The slurry includes the raw material of following mass fraction：0.5 part of salt, 45 parts of frozen water, 0.8 part of white granulated sugar, 0.4 part of chickens' extract,
0.4 part of chilli powder, 0.2 part of garlic powder, 0.2 part of baking powder, 8 parts of potato starch, 40 parts of wheat flour；
The powder of wrapping up in includes the raw material of following mass fraction：0.3 part of salt, 1 part of white granulated sugar, 0.2 part of baking powder, chilli powder
0.3 part, 7 parts of tapioca, 40 parts of wheat flour.
A kind of 8. preparation method of quick-fried slurry chicken row as described in claim any one of 1-7, it is characterised in that the preparation method
Comprise the following steps：
The first step, Feedstock treating：If Fresh Grade Breast raw material fresh goods need to be pre-cooled, preserve to 0-4 DEG C, 10-20 is used after hour；Chicken
Temperature control uses at 0-10 DEG C after if brisket raw material frozen product thaws；
Second step, raw material finishing：The Fresh Grade Breast that the first step treats first is shaved off ear meat with dedicated tool, in original ear meat
An osculum is cut in place, and knife is put in Fresh Grade Breast, a pocket is drawn into, then neatly puts the Fresh Grade Breast trimmed；
3rd step, knead-salting：The raw material of all cures is weighed according to the mass fraction, after being well mixed, is repaired with passing through
Fresh Grade Breast afterwards is together added in vacuum tumbling tank according to the proportioning of the cure and Fresh Grade Breast, is evacuated to 0.83-1 air
Pressure, tumbling time 10-20min, salting period 18-24h are completely tasty to Fresh Grade Breast, obtain pickling Fresh Grade Breast；
4th step, load cheese：Horse Soviet Union lira cheese's piece is weighed according to the mass fraction, and horse Soviet Union lira cheese's piece is filled in
Pickle in the otch of Fresh Grade Breast, obtain chicken row；
5th step, wrap up in powder frying：The raw material of all slurries is weighed according to the mass fraction, it is well mixed to obtain slurry；According to
The mass fraction weighs all raw materials for wrapping up in powder, well mixed to obtain wrapping up in powder；Chicken row is first stained with one in the slurry
All over slurry, then wrapped in outer layer and wrap up in powder together, be compacted, be put into guipure, entered with guipure and 2min is fried in 180 DEG C of edible oils, obtain
To the quick-fried slurry chicken row of sizing；
It is 6th step, quick-frozen：Use Flat fast-freezer quick-frozen immediately quick-fried slurry chicken row and be less than -18 DEG C to temperature；
7th step, packaging：Quick-frozen good quick-fried slurry chicken row is put into packaging bag and carries out sealing packaging.
9. the preparation method of quick-fried slurry chicken row according to claim 8, it is characterised in that the rotating speed of the 3rd step vacuum tumbling tank
For 5-10r/min, tumbling time 10-20min.
10. the preparation method of quick-fried slurry chicken row according to claim 8, it is characterised in that the quick-fried slurry chicken after the 7th step packaging
Row needed metal detector.
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| CN108719857A (en) * | 2018-05-24 | 2018-11-02 | 山东惠发食品股份有限公司 | The quick-fried slurry wire drawing steck of one kind and its processing technology |
| CN108902760A (en) * | 2018-05-24 | 2018-11-30 | 山东惠发食品股份有限公司 | A kind of production method improving chicken cutlet water conservation Oil keeping |
| CN108936354A (en) * | 2018-06-26 | 2018-12-07 | 濮阳市德信食品有限公司 | A kind of chicken cutlet and preparation method thereof |
| CN109105766A (en) * | 2018-08-16 | 2019-01-01 | 山东佳士博食品有限公司 | A kind of rattan green pepper chicken cutlet and preparation method thereof that fragrance is palatable |
| 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 |
| CN112753989A (en) * | 2021-01-26 | 2021-05-07 | 青岛邦瑞克食品科技有限公司 | Preparation method of golden medal spice with full flavor |
| CN113995101A (en) * | 2020-07-28 | 2022-02-01 | 福建升隆食品有限公司 | Making method of crab-flavored steak with puffed cheese filling |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108936354A (en) * | 2018-06-26 | 2018-12-07 | 濮阳市德信食品有限公司 | A kind of chicken cutlet and preparation method thereof |
| CN109105766A (en) * | 2018-08-16 | 2019-01-01 | 山东佳士博食品有限公司 | A kind of rattan green pepper chicken cutlet and preparation method thereof that fragrance is palatable |
| 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 |
| CN113995101A (en) * | 2020-07-28 | 2022-02-01 | 福建升隆食品有限公司 | Making method of crab-flavored steak with puffed cheese filling |
| CN112753989A (en) * | 2021-01-26 | 2021-05-07 | 青岛邦瑞克食品科技有限公司 | Preparation method of golden medal spice with full flavor |
| CN115669872A (en) * | 2022-11-11 | 2023-02-03 | 蚌埠大成食品有限公司 | Preparation method of sandwich chicken cutlet |
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