CN107981239A - A kind of pakora chicken patties - Google Patents

A kind of pakora chicken patties Download PDF

Info

Publication number
CN107981239A
CN107981239A CN201711319867.3A CN201711319867A CN107981239A CN 107981239 A CN107981239 A CN 107981239A CN 201711319867 A CN201711319867 A CN 201711319867A CN 107981239 A CN107981239 A CN 107981239A
Authority
CN
China
Prior art keywords
parts
chicken
pakora
patties
salt
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201711319867.3A
Other languages
Chinese (zh)
Inventor
李盛林
窦立功
杨景新
田树宏
刘洪全
王艳
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Zhucheng Foreign Trade Co Ltd
Original Assignee
Zhucheng Foreign Trade Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Zhucheng Foreign Trade Co Ltd filed Critical Zhucheng Foreign Trade Co Ltd
Priority to CN201711319867.3A priority Critical patent/CN107981239A/en
Publication of CN107981239A publication Critical patent/CN107981239A/en
Pending legal-status Critical Current

Links

Classifications

    • 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
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a kind of pakora chicken patties, it is made of the raw material of following parts by weight：15 20 parts of the big chest of chicken, 15 20 parts of cock skin, 15 20 parts of fish mud; 5 10 parts of protein milk, 23 parts of onion, 12 parts of niblet; 58 parts of carrot; double 10 15 parts of the starch adipates of acetylation, 5 10 parts of acetate starch, 5 10 parts of cornstarch; 5 10 parts of hydroxypropyl PASELLI EASYGEL; 23 parts of salt, 12 parts of monosodium glutamate, 12 parts of sugar.Acetate starch that the present invention uses has stronger water imbibition with hydroxypropyl PASELLI EASYGEL, the water imbibition of product can be substantially heightened, so as to improve the extracting rate of product, it is possible to increase product extracting rate 1% 2%.Traditional tempura is when freeze-thaw stability is tested, phenomena such as freezing, which is melted, just will appear from product cracking for 5 times or so, bleed, and the tempura that component of the present invention and method make, and this phenomenon just occurs after freezing thawing 10 times.

Description

A kind of pakora chicken patties
Technical field
The present invention relates to a kind of chicken products, are specifically a kind of pakora chicken patties.
Background technology
Corn is known as the laudatory title of life prolonging food, containing abundant protein, fat, vitamin, trace element, cellulose and Polysaccharide etc., can accelerate exclusion vivotoxin in corn containing substantial amounts of plant cellulose, and wherein natural VE then has promotion carefully The function that born of the same parents divide, slow down aging, reducing serum cholesterol, preventing cutaneous lesions.So corn is to treatment whelk and small pox Skin recovers also to have certain effect.Pea is a kind of coarse cereals, pea with its abundant calcium and protein and dietary fiber and Plant fat is famous.
Present chicken cutlet with vegetables is generally chopped into mud using Fresh Grade Breast, vegetables, and straight forming freezing makes, seldom using beautiful Rice, particularly pea, are primarily due to.Making formula is simple, and nutritive value is lost in greatly, and it is inconvenient to preserve, and taste is single, vegetables Chicken patties freezing conditioning product are all in the preservation of -18 DEG C of room temperature, and leaving cryogenic temperature will thaw softening, no more than 30 points of time Clock.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of pakora chicken patties, and not only raw material proportioning is more reasonable, Technique is simply easily carried out.
In order to solve the above technical problems, the technical scheme is that：A kind of pakora chicken patties, by being wrapped up in outside meat pie Slurries frying is made, and meat pie is made of following heavy raw material：Fresh Grade Breast, cock skin, rehydration wire-drawing protein, sweet corn kernel, pea grain, The deep balm of Orleans cure, salt, chicken, phosphate-free water-retaining agent, ethylmaltol, capsicum essence, carragheen, soybean separation protein In vain, cassava modified starch, frozen water.
Above-mentioned pakora chicken patties, are made of following steps：
（1）By Fresh Grade Breast meat grinder 7mm meshes, cock skin 3mm mesh process, wire-drawing protein cuts into 5mm with cutmixer；
（2）Chicken meat stuffing and vegetables are mixed, while add the feed liquid to include Orleans cure, salt, the deep balm of chicken, without phosphorus Water-retaining agent, ethylmaltol, capsicum essence, carragheen, soyabean protein powder, cassava modified starch, frozen water；
（3）By the chicken meat stuffing molding machine mixed into chicken patties embryo, wrap up in slurry after, appearance wraps up in the excessively oily prefrying of orange crumbs；
（4）Chicken row after prefrying is quick-frozen.
Beneficial effects of the present invention are：Freshness is kept to be molded rapidly, prefrying, the quick-frozen script for keeping chicken and fresh vegetables Taste, crosses palatable crisp when breadcrumbs is eaten, color is beautiful, good appearance, while manufacture craft is fine, and whole production process is complete Portion uses production of machinery, simple, quick, not only saves manpower, but also causes product neat appearance, and this vegetables chicken fort mouthfeel is only It is spy, fine and tender taste, moderately salted, full of nutrition strong and brisk in taste, it is convenient, it is the allegro life side of bringing of present people Just the advantages that.
Embodiment
The present invention is described further with reference to specific embodiment.
Embodiment 1
A kind of pakora chicken patties, are made, meat pie is made of the raw material of following parts by weight by wrapping up in slurries frying outside meat pie：45 The Fresh Grade Breast of part, 18 parts of cock skin, 14 parts of rehydration wire-drawing protein, 12 parts of sweet corn kernel, 11 parts of pea grain, 8 parts Austria The good cure of that, 1 part of salt, the deep balm of 1.43 parts of chicken, 0.52 part of phosphate-free water-retaining agent, 0.06 part of ethyl malt Phenol, 0.2 part of capsicum essence, 0.44 part of carragheen, 2 parts of soybean protein isolate, 8 parts of cassava modified starch, 20 parts Frozen water；
Slurries by following part component：46 parts of cornstarch, 45 parts of wheat flour, 4 parts of soyabean protein powder, 0.5 part of Portugal Grape sugar, 4 parts of sodium bicarbonate, 0.2 part of xanthans, 0.3 part of salt.
The present embodiment pakora chicken patties, are made of following steps：
（1）By Fresh Grade Breast meat grinder 7mm meshes, cock skin 3mm mesh process, wire-drawing protein cuts into 5mm, Minced Steak with cutmixer Machine process temperature is within 4 DEG C；
（2）Chicken meat stuffing and vegetables are mixed, and it is 3-6 DEG C that temperature, which is mixed, in chicken meat stuffing and vegetables, while add the feed liquid Including Orleans cure, salt, the deep balm of chicken, phosphate-free water-retaining agent, ethylmaltol, capsicum essence, carragheen, soybean protein Powder, cassava modified starch, frozen water；
（3）By the chicken meat stuffing molding machine mixed into chicken patties embryo, wrap up in and carry out after slurry fried, slurry temperature is not during wrapping up in slurry More than 10 DEG C, the excessively oily prefrying frying of orange crumbs is wrapped up in chicken patties embryo appearance again after wrapping up in slurry, excessively oily prefrying temperature is 175-180 DEG C, 40 seconds time；
（4）It is finally that the chicken row after prefrying is quick-frozen.
Embodiment 2
A kind of pakora chicken patties, are made, meat pie is made of the raw material of following parts by weight by wrapping up in slurries frying outside meat pie：48 Part Fresh Grade Breast, 21.3 parts of cock skin, 9 parts of rehydration wire-drawing protein, 13 parts of sweet corn kernel, 13.67 parts of pea grain, 7 parts Orleans cure, 1 part of salt, the deep balm of 0.6 part of chicken, 1 part of phosphate-free water-retaining agent, 0.08 part of ethyl malt Phenol, 0.3 part of capsicum essence, 0.4 part of carragheen, 2 parts of soybean protein isolate, 8.2 parts of cassava modified starch, 16.1 parts Frozen water；
Slurries by following part component：48.7 parts of cornstarch, 44.2 parts of wheat flour, 3 parts of soyabean protein powder, 0.4 part Glucose, 3 parts of sodium bicarbonate, 0.37 part of xanthans, 0.33 part of salt.
The present embodiment pakora chicken patties, are made of following steps：
（1）By Fresh Grade Breast meat grinder 7mm meshes, cock skin 3mm mesh process, wire-drawing protein cuts into 5mm, Minced Steak with cutmixer Machine process temperature is within 4 DEG C；
（2）Chicken meat stuffing and vegetables are mixed, and it is 3-6 DEG C that temperature, which is mixed, in chicken meat stuffing and vegetables, while add the feed liquid Including Orleans cure, salt, the deep balm of chicken, phosphate-free water-retaining agent, ethylmaltol, capsicum essence, carragheen, soybean protein Powder, cassava modified starch, frozen water；
（3）By the chicken meat stuffing molding machine mixed into chicken patties embryo, wrap up in and carry out after slurry fried, slurry temperature is not during wrapping up in slurry More than 10 DEG C, the excessively oily prefrying frying of orange crumbs is wrapped up in chicken patties embryo appearance again after wrapping up in slurry, excessively oily prefrying temperature is 175-180 DEG C, 40 seconds time；
（4）It is finally that the chicken row after prefrying is quick-frozen.
Embodiment 3
A kind of pakora chicken patties, are made, meat pie is made of the raw material of following parts by weight by wrapping up in slurries frying outside meat pie：49 Part Fresh Grade Breast, 19 parts of cock skin, 11.68 parts of rehydration wire-drawing protein, 15 parts of sweet corn kernel, 13 parts of pea grain, 9 parts Orleans cure, 1.1 parts of salt, the deep balm of 0.2 part of chicken, 0.8 part of phosphate-free water-retaining agent, 0.07 part of ethyl malt Phenol, 0.5 part of capsicum essence, 0.3 part of carragheen, 2.5 parts of soybean protein isolate, 6.5 parts of cassava modified starch, 13 parts Frozen water；
Slurries by following part component：49.5 parts of cornstarch, 40.5 parts of wheat flour, 4.5 parts of soyabean protein powder, 0.35 The glucose, 4.5 parts of sodium bicarbonate, 0.4 part of xanthans, 0.25 part of salt of part.
The present embodiment pakora chicken patties, are made of following steps：
（1）By Fresh Grade Breast meat grinder 7mm meshes, cock skin 3mm mesh process, wire-drawing protein cuts into 5mm, Minced Steak with cutmixer Machine process temperature is within 4 DEG C；
（2）Chicken meat stuffing and vegetables are mixed, and it is 3-6 DEG C that temperature, which is mixed, in chicken meat stuffing and vegetables, while add the feed liquid Including Orleans cure, salt, the deep balm of chicken, phosphate-free water-retaining agent, ethylmaltol, capsicum essence, carragheen, soybean protein Powder, cassava modified starch, frozen water；
（3）By the chicken meat stuffing molding machine mixed into chicken patties embryo, wrap up in and carry out after slurry fried, slurry temperature is not during wrapping up in slurry More than 10 DEG C, the excessively oily prefrying frying of orange crumbs is wrapped up in chicken patties embryo appearance again after wrapping up in slurry, excessively oily prefrying temperature is 175-180 DEG C, 40 seconds time；
（4）It is finally that the chicken row after prefrying is quick-frozen.
The foregoing is merely the schematical embodiment of the present invention, the scope of the present invention is not limited to.It is any Those skilled in the art, made equivalent variations and modification on the premise of the design of the present invention and principle is not departed from, The scope of protection of the invention should be belonged to.

Claims (7)

1. a kind of pakora chicken patties, are made by wrapping up in slurries frying outside meat pie, it is characterised in that meat pie is by following heavy original Material is made：Fresh Grade Breast, cock skin, rehydration wire-drawing protein, sweet corn kernel, pea grain, Orleans cure, salt, the deep balm of chicken, Phosphate-free water-retaining agent, ethylmaltol, capsicum essence, carragheen, soybean protein isolate, cassava modified starch, frozen water.
A kind of 2. pakora chicken patties according to claim 1, it is characterised in that meat pie by following parts by weight raw material It is made：30-60 parts of Fresh Grade Breast, 10-30 parts of cock skin, 6-20 parts of rehydration wire-drawing protein, 10-20 parts of sweet corn kernel, 9- 18 parts of pea grain, 4-10 parts of Orleans cure, 0.4-5 parts of salt, 0.1-2 parts of chicken deep balm, 0.5-2 parts Phosphate-free water-retaining agent, 0.01-0.1 parts of ethylmaltol, 0.1-01 parts of capsicum essence, 0.1-2 parts of carragheen, 1-5 parts Soybean protein isolate, 6-12 parts of cassava modified starch, 10-30 parts of frozen water；
The slurries by following parts by weight component：30-50 parts of cornstarch, 30-60 parts of wheat flour, 2-10 parts of soybean Albumen powder, 0.1-5 parts of glucose, 1-8 parts of sodium bicarbonate, 0.1-2 parts of xanthans, 0.1-5 parts of salt.
3. a kind of pakora chicken patties as claimed in claim 1, it is characterised in that be made of following steps：
（1）By Fresh Grade Breast meat grinder 7mm meshes, cock skin 3mm mesh process, wire-drawing protein cuts into 5mm with cutmixer；
（2）Chicken meat stuffing and vegetables are mixed, while add the feed liquid to include Orleans cure, salt, the deep balm of chicken, without phosphorus Water-retaining agent, ethylmaltol, capsicum essence, carragheen, soyabean protein powder, cassava modified starch, frozen water；
（3）By the chicken meat stuffing molding machine mixed into chicken patties embryo, wrap up in slurry after, appearance wraps up in the excessively oily prefrying of orange crumbs；
（4）Chicken row after prefrying is quick-frozen.
4. according to claim 3 prepare a kind of pakora chicken patties, it is characterised in that：The step（1）Middle Minced Steak Machine process temperature is within 4 DEG C.
5. according to claim 3 described prepare a kind of process of pakora chicken patties, it is characterised in that：The step Suddenly（2）It is 3-6 DEG C that temperature, which is mixed, in middle chicken meat stuffing and vegetables.
6. according to claim 3 described prepare a kind of process of pakora chicken patties, it is characterised in that：The step Suddenly（3）Middle slurry temperature is no more than 10 DEG C, and excessively oily prefrying temperature is 175-180 DEG C, 40 seconds time.
7. according to claim 3 described prepare a kind of process of pakora chicken patties, it is characterised in that：The step Suddenly（4）Middle -35 DEG C of quick freezing temperature, 45 minutes time.
CN201711319867.3A 2017-12-12 2017-12-12 A kind of pakora chicken patties Pending CN107981239A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201711319867.3A CN107981239A (en) 2017-12-12 2017-12-12 A kind of pakora chicken patties

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201711319867.3A CN107981239A (en) 2017-12-12 2017-12-12 A kind of pakora chicken patties

Publications (1)

Publication Number Publication Date
CN107981239A true CN107981239A (en) 2018-05-04

Family

ID=62037400

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201711319867.3A Pending CN107981239A (en) 2017-12-12 2017-12-12 A kind of pakora chicken patties

Country Status (1)

Country Link
CN (1) CN107981239A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108719826A (en) * 2018-06-05 2018-11-02 福建圣农食品有限公司 A kind of chicken circle and preparation method thereof
CN114831288A (en) * 2022-05-11 2022-08-02 上海宝立食品科技股份有限公司 Preparation method of wrapping pulp for fried crispy potato chips

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103653023A (en) * 2013-12-09 2014-03-26 山东凤祥股份有限公司 Corn chicken fillet and preparation method thereof
CN104187791A (en) * 2014-09-12 2014-12-10 三统万福（青岛）食品有限公司 Non-phosphorus water retention agent for improving tissue taste and succulence of processed meat product
CN104472621A (en) * 2014-11-21 2015-04-01 江苏乐太食品有限公司 Vegetable chicken pie formula and manufacturing method
CN104939103A (en) * 2014-03-27 2015-09-30 安徽宝迪肉类食品有限公司 Preparation method of quick-freezing fried large meatball
CN105211910A (en) * 2015-10-28 2016-01-06 徐州工程学院 A kind of chicken corn group and preparation method thereof
CN106616457A (en) * 2016-12-19 2017-05-10 鹤壁市永达调理食品有限公司 Chicken fillets coated with snowflake shaped breaders, and preparation method of chicken fillets coated with snowflake shaped breaders
CN107242454A (en) * 2017-06-29 2017-10-13 河南恒瑞淀粉科技股份有限公司 A kind of freezing pre-fried food is with wrapping up in powder, freezing pre-fried food and preparation method thereof

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103653023A (en) * 2013-12-09 2014-03-26 山东凤祥股份有限公司 Corn chicken fillet and preparation method thereof
CN104939103A (en) * 2014-03-27 2015-09-30 安徽宝迪肉类食品有限公司 Preparation method of quick-freezing fried large meatball
CN104187791A (en) * 2014-09-12 2014-12-10 三统万福（青岛）食品有限公司 Non-phosphorus water retention agent for improving tissue taste and succulence of processed meat product
CN104472621A (en) * 2014-11-21 2015-04-01 江苏乐太食品有限公司 Vegetable chicken pie formula and manufacturing method
CN105211910A (en) * 2015-10-28 2016-01-06 徐州工程学院 A kind of chicken corn group and preparation method thereof
CN106616457A (en) * 2016-12-19 2017-05-10 鹤壁市永达调理食品有限公司 Chicken fillets coated with snowflake shaped breaders, and preparation method of chicken fillets coated with snowflake shaped breaders
CN107242454A (en) * 2017-06-29 2017-10-13 河南恒瑞淀粉科技股份有限公司 A kind of freezing pre-fried food is with wrapping up in powder, freezing pre-fried food and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108719826A (en) * 2018-06-05 2018-11-02 福建圣农食品有限公司 A kind of chicken circle and preparation method thereof
CN114831288A (en) * 2022-05-11 2022-08-02 上海宝立食品科技股份有限公司 Preparation method of wrapping pulp for fried crispy potato chips

Similar Documents

Publication Publication Date Title
CN102125226B (en) Novel quick-frozen dumpling and preparation method thereof
CN101263913B (en) Panada composition for flour-coating meat food capable of being frozen and pre-fried by microwave and products produced by the composition
CN103653060B (en) Butterfly bread shrimp and preparation method thereof
CN102406188A (en) Minced fish food formed by compounding vegetable crops with minced fish and processing method thereof
CN104207152B (en) Add the outer of thunder bamboo shoot edible fiber and wrap up in paste, application and prepared fish ball
CN104543966A (en) Production method of low-lipid salad dressing and vinegar-egg health salad dressing
CN107242454B (en) Wrapping powder for frozen pre-fried food, frozen pre-fried food and preparation method of wrapping powder
CN113575923A (en) Thermal gel emulsifier composition for vegetable meat and application thereof
CN105146596A (en) Soft shell crab dry powder and processing method thereof
CN102715593A (en) Production method for garlicky peanuts
CN107981239A (en) A kind of pakora chicken patties
CN103689675A (en) Coconut-shred bread shrimp
CN102217762A (en) Method for making cedronella chicken nuggets
CN103637139A (en) Instant noodle flavoring bag with seafood local flavor and preparation method thereof
CN103892346B (en) Milkfish roulade and processing method thereof
CN105558905A (en) Dosidicus gigas cutlets and preparation method thereof
CN104543868A (en) Food, meat product or stuffing added with raw mashed potatoes and processing method
CN101756257A (en) Western ham containing marine bios and production method thereof
CN103783583A (en) Korean spicy wrapped peanut
CN103637140A (en) Instant noodle flavoring bag of seafood local flavor and preparation method thereof
KR101275734B1 (en) Manufacturing method of low-fat chicken sausages containing dietary fiber extracted from pumpkin
CN102715585B (en) Production method of mustard sea-sedge peanut
CN107307334A (en) A kind of fragrant shredded coconut meat shrimp of garlic and its production method
CN113545456A (en) Stuffing and application thereof
CN104366402A (en) pickled bamboo shoots

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20180504