CN108029982A - A kind of rattan green pepper pistol leg and preparation method thereof - Google Patents
A kind of rattan green pepper pistol leg and preparation method thereof Download PDFInfo
- Publication number
- CN108029982A CN108029982A CN201711401553.8A CN201711401553A CN108029982A CN 108029982 A CN108029982 A CN 108029982A CN 201711401553 A CN201711401553 A CN 201711401553A CN 108029982 A CN108029982 A CN 108029982A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- leg
- mass fraction
- raw material
- 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
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
-
- 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
-
- 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
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- 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
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of rattan green pepper pistol leg and preparation method thereof, rattan green pepper pistol leg is made of following raw material：Chicken leg, cut up to cheese slices, chocolate powder circle, cure, slurry and flour-coated material.The beneficial effects of the invention are as follows：The present invention passes through the cure and preparation process of scientific matching, obtain rattan green pepper pistol leg, fine and tender taste, spicy hot is tasty and refreshing, adds and cuts up to cheese slices and chocolate powder circle, it is so that Fresh ＆ Tender in Texture, the chocolate heat cut up to cheese slices and chocolate powder circle top layer is changed, and melts in mouth, forms the mouthfeel of uniqueness and fragrant and sweet flavor, greasy feeling is reduced, increases mellow strong fragrant and sweet taste.
Description
Technical field
The present invention relates to food processing manufacture technology field, more particularly to a kind of rattan green pepper pistol leg and preparation method thereof.
Background technology
Rattan green pepper pistol leg is the proportioning for selecting first-class Fresh Grade Breast Jing Guo science, nurses one's health molding food, by wrapping up in powder frying
After eat.
The rattan green pepper pistol leg monotonous taste sold currently on the market, and quality is uneven, the difference that same shop is sold batch
Secondary chicken row taste is different from, it is impossible to be used in industrialized production.
What solves the above problems as the problem of the invention faced.
The content of the invention
To solve the above-mentioned problems, the present invention provides a kind of rattan green pepper pistol leg, it is ensured that the taste of product and quality it is steady
It is fixed, reduce production cost.
In order to realize foregoing invention purpose, the present invention provides a kind of rattan green pepper pistol leg, wherein, the rattan green pepper pistol leg by
Following raw material is made：Chicken leg, cut up to cheese slices, chocolate powder circle, cure, slurry and flour-coated material；
Wherein, it is described to cut up to cheese slices relative to 100 mass fraction chicken leg raw materials：1.5-3.5 part；
Relative to 100 mass fraction chicken leg raw materials, the chocolate powder circle：0.5-2 parts；
Relative to 100 mass fraction chicken leg raw materials, the cure includes the raw material of following mass fraction：12-28 parts of frozen water, salt
0.4-1.5 parts, 1-7 parts of white granulated sugar, 0.15-1 parts of composite phosphate, 0.12-1 parts of chickens' extract, 0.01-0.03 parts of ethylmaltol,
1.5-4 parts of salad oil, 0.22-0.75 parts of monosodium glutamate, 0.7-3.5 parts of soy sauce, 0.25-4 parts of five-spice powder, 0.2-1 parts of BAICAO powder, ginger
0.3-1 parts of powder, 0.2-1.5 parts of onion powder, 0.3-1 parts of black pepper, 1.5-3 parts of potato starch, 1.2-5.5 parts of cornstarch,
0.25-2 parts of 1-5 parts of vegetable oil, 0.25-2 parts of chilli powder, 0.3-5 parts of garlic powder and white pepper powder.
Wherein, the raw material of following mass fraction is included relative to 100 mass fraction chicken leg raw materials, the slurry：The slurry
Material includes the raw material of following mass fraction：0.15-1.5 parts of salt, 35-55 parts of frozen water, 0.3-1.5 parts of white granulated sugar, chickens' extract 0.1-
0.4 part, 0.25-1 parts of chilli powder, 0.15-0.3 parts of garlic powder, 0.2-0.35 parts of baking powder, 3-12 parts of potato starch, wheat flour
30-40 parts；
Wherein, the raw material of following mass fraction is included relative to 100 mass fraction chicken leg raw materials, the flour-coated material：Salt 0.15-
1 part, 0.3-1.5 parts of white granulated sugar, 0.15-0.35 parts of baking powder, 0.1-0.4 parts of chilli powder, 3-7 parts of tapioca, wheat flour 30-
40 parts.
Preferably, relative to 100 mass fraction chicken leg raw materials,
It is described to cut up to cheese slices：1.5 part；
The chocolate powder circle：0.55 part；
The cure includes the raw material of following mass fraction：15 parts of frozen water, 0.55 part of salt, 3 parts of white granulated sugar, composite phosphate
0.3 part, 0.4 part of chickens' extract, 0.015 part of ethylmaltol, 2 parts of salad oil, 0.35 part of monosodium glutamate, 1.5 parts of soy sauce, 1.7 parts of five-spice powder,
0.35 part of BAICAO powder, 0.4 part of ginger powder, 0.7 part of onion powder, 0.75 part of black pepper, 2 parts of potato starch, cornstarch 2.5
Part, 2 parts of vegetable oil, 1.25 parts of chilli powder, 2.5 parts of garlic powder and 1 part of white pepper powder；
The slurry includes the raw material of following mass fraction：0.7 part of salt, 40 parts of frozen water, 0.55 part of white granulated sugar, 0.3 part of chickens' extract,
0.6 part of chilli powder, 0.2 part of garlic powder, 0.25 part of baking powder, 4 parts of potato starch, 32 parts of wheat flour；
The flour-coated material includes the raw material of following mass fraction：0.25 part of salt, 0.5 part of white granulated sugar, 0.2 part of baking powder, capsicum
0.22 part of powder, 4 parts of tapioca, 32 parts of wheat flour.
Preferably, relative to 100 mass fraction chicken leg raw materials,
It is described to cut up to cheese slices：2.5 part；
The chocolate powder circle：1.5 part；
The cure includes the raw material of following mass fraction：20 parts of frozen water, 1 part of salt, 3.5 parts of white granulated sugar, composite phosphate
0.55 part, 0.5 part of chickens' extract, 0.02 part of ethylmaltol, 3.5 parts of salad oil, 0.45 part of monosodium glutamate, 2.5 parts of soy sauce, 3 parts of five-spice powder,
0.5 part of BAICAO powder, 0.7 part of ginger powder, 1.2 parts of onion powder, 0.55 part of black pepper, 2.5 parts of potato starch, 4 parts of cornstarch,
1.5 parts of 2.5 parts of vegetable oil, 1.2 parts of chilli powder, 2 parts of garlic powder and white pepper powder；
The slurry includes the raw material of following mass fraction：0.65 part of salt, 45 parts of frozen water, 0.7 part of white granulated sugar, 0.2 part of chickens' extract,
0.55 part of chilli powder, 0.25 part of garlic powder, 0.27 part of baking powder, 7 parts of potato starch, 35 parts of wheat flour；
The flour-coated material includes the raw material of following mass fraction：0.5 part of salt, 0.6 part of white granulated sugar, 0.27 part of baking powder, capsicum
0.2 part of powder, 4.5 parts of tapioca, 36 parts of wheat flour.
Further preferably, relative to 100 mass fraction chicken leg raw materials,
It is described to cut up to cheese slices：2.8 part；
The chocolate powder circle：1.8 part；
The cure includes the raw material of following mass fraction：26 parts of frozen water, 1.4 parts of salt, 6 parts of white granulated sugar, composite phosphate 0.8
Part, 0.7 part of chickens' extract, 0.025 part of ethylmaltol, 3.5 parts of salad oil, 0.65 part of monosodium glutamate, 3 parts of soy sauce, 3.5 parts of five-spice powder, hundred
0.7 part of grass meal, 0.8 part of ginger powder, 1 part of onion powder, 0.8 part of black pepper, 2.5 parts of potato starch, 5 parts of cornstarch, plant
1.5 parts of 4.5 parts of oil, 2 parts of chilli powder, 4.5 parts of garlic powder and white pepper powder；
The slurry includes the raw material of following mass fraction：1.2 parts of salt, 53 parts of frozen water, 1.2 parts of white granulated sugar, 0.35 part of chickens' extract,
0.85 part of chilli powder, 0.25 part of garlic powder, 0.3 part of baking powder, 11 parts of potato starch, 40 parts of wheat flour；
The flour-coated material includes the raw material of following mass fraction：0.75 part of salt, 1.2 parts of white granulated sugar, 0.28 part of baking powder, capsicum
0.37 part of powder, 6.5 parts of tapioca, 40 parts of wheat flour.
In order to preferably realize foregoing invention purpose, present invention also offers a kind of preparation method of rattan green pepper pistol leg, its
In, the preparation method comprises the following steps：
The first step, Raw material processing：If chicken leg raw material fresh goods need it is pre-cooled, preserve to 0-4 DEG C, when 10-20 is small after use；Chicken leg
Temperature control uses at 0-10 DEG C after if raw material frozen product thaws；
Second step, raw material finishing：The processed chicken leg of the first step is cut into two knives along two thigh bones with dedicated tool, cuts two
Osculum, the chicken leg trimmed is neatly placed in Tool pot；
3rd step, knead-salting：The raw material of all cures is weighed according to the mass fraction, after mixing, is repaired with passing through
Chicken drumsticks afterwards is together added in vacuum tumbling tank according to the proportioning of the cure and chicken drumsticks, is evacuated to 0.8-1
Atmospheric pressure, tumbling time 20-40min, salting period 18-24h are completely tasty to butterfly leg, obtain marinated chicken leg；
4th step, filling are cut up to cheese slices, chocolate powder circle：Weigh and cut up to cheese slices, chocolate powder according to the mass fraction
Circle, wraps up the chocolate powder circle using cutting up to cheese slices for the mass fraction, obtains powder circle material, justified the powder with cutter
Expect two parts of average mark, and will divide equally after powder circle material fill in respectively in two osculums of incision, obtain powder circle material chicken leg；
5th step, wrap up in slurry frying：The raw material of all slurries is weighed according to the mass fraction, is uniformly mixed and obtains slurry；According to
The mass fraction weighs the raw material of all flour-coated materials, is uniformly mixed and obtains flour-coated material；The powder circle material chicken leg that 4th step is obtained
A slurry is stained with the slurry, then one of flour-coated material is wrapped in outer layer, is compacted, is put into guipure, enters 180 DEG C of foods with guipure
With fried 2min, the rattan green pepper pistol leg shaped in oil；
6th step, balance：By the neat pendulum of the rattan green pepper pistol leg of sizing in sterilized Dropbox；Rattan green pepper pistol leg is wanted during balance
Neat puts, it is impossible to has overlapping；
It is 7th step, quick-frozen：Rattan green pepper pistol leg of the 6th step pendulum in Dropbox is quick-frozen with Flat fast-freezer immediately, make product temperature
Less than -18 DEG C；
8th step, packaging：Quick-frozen good rattan green pepper pistol leg is put into packaging bag and carries out sealing packaging.
The rotating speed of 3rd step vacuum tumbling tank is 5-10r/min, tumbling time 20-40min.
Metal detector was needed after the rattan green pepper pistol leg packaging of 6th step, prevents from entering the foreign matters such as metal.
The chocolate powder circle is the Pearl powder dumpling made of tapioca, has chocolate in its outer layer covers.
The beneficial effects of the invention are as follows：The present invention passes through the cure and preparation process of scientific matching, obtains rattan green pepper pistol leg,
Fine and tender taste, spicy hot is tasty and refreshing, adds and cuts up to cheese slices and chocolate powder circle so that and it is Fresh ＆ Tender in Texture, cut up to cheese slices and chalk
The chocolate heat on power powder circle top layer is changed, and melts in mouth, forms the mouthfeel of uniqueness and fragrant and sweet flavor, reduce greasy
Sense, increases mellow strong fragrant and sweet taste.
Embodiment
In order to clarify the technical characteristics of the invention, below by embodiment, this programme is illustrated.
1 rattan green pepper pistol leg one of embodiment
An embodiment of the present invention provides a kind of rattan green pepper pistol leg, it is made of following raw material：Chicken leg, cut up to cheese slices, chocolate powder
Circle, cure, slurry and flour-coated material；
Relative to 100 mass fraction chicken leg raw materials,
Cut and reach cheese slices：1.5 part；
Chocolate powder is justified：0.55 part；
Cure includes the raw material of following mass fraction：15 parts of frozen water, 0.55 part of salt, 3 parts of white granulated sugar, 0.3 part of composite phosphate,
0.4 part of chickens' extract, 0.015 part of ethylmaltol, 2 parts of salad oil, 0.35 part of monosodium glutamate, 1.5 parts of soy sauce, 1.7 parts of five-spice powder, BAICAO powder
0.35 part, 0.4 part of ginger powder, 0.7 part of onion powder, 0.75 part of black pepper, 2 parts of potato starch, 2.5 parts of cornstarch, plant
1 part of 2 parts of oil, 1.25 parts of chilli powder, 2.5 parts of garlic powder and white pepper powder；
Slurry includes the raw material of following mass fraction：0.7 part of salt, 40 parts of frozen water, 0.55 part of white granulated sugar, 0.3 part of chickens' extract, capsicum
0.6 part of powder, 0.2 part of garlic powder, 0.25 part of baking powder, 4 parts of potato starch, 32 parts of wheat flour；
Flour-coated material includes the raw material of following mass fraction：0.25 part of salt, 0.5 part of white granulated sugar, 0.2 part of baking powder, chilli powder
0.22 part, 4 parts of tapioca, 32 parts of wheat flour.
2 rattan green pepper pistol leg two of embodiment
An embodiment of the present invention provides a kind of rattan green pepper pistol leg, it is made of following raw material：Chicken leg, cut up to cheese slices, chocolate powder
Circle, cure, slurry and flour-coated material；
Relative to 100 mass fraction chicken leg raw materials,
Cut and reach cheese slices：2.5 part；
Chocolate powder is justified：1.5 part；
Cure includes the raw material of following mass fraction：20 parts of frozen water, 1 part of salt, 3.5 parts of white granulated sugar, 0.55 part of composite phosphate,
0.5 part of chickens' extract, 0.02 part of ethylmaltol, 3.5 parts of salad oil, 0.45 part of monosodium glutamate, 2.5 parts of soy sauce, 3 parts of five-spice powder, BAICAO powder
0.5 part, 0.7 part of ginger powder, 1.2 parts of onion powder, 0.55 part of black pepper, 2.5 parts of potato starch, 4 parts of cornstarch, vegetable oil
1.5 parts of 2.5 parts, 1.2 parts of chilli powder, 2 parts of garlic powder and white pepper powder；
Slurry includes the raw material of following mass fraction：0.65 part of salt, 45 parts of frozen water, 0.7 part of white granulated sugar, 0.2 part of chickens' extract, capsicum
0.55 part of powder, 0.25 part of garlic powder, 0.27 part of baking powder, 7 parts of potato starch, 35 parts of wheat flour；
Flour-coated material includes the raw material of following mass fraction：0.5 part of salt, 0.6 part of white granulated sugar, 0.27 part of baking powder, chilli powder 0.2
Part, 4.5 parts of tapioca, 36 parts of wheat flour.
3 rattan green pepper pistol leg three of embodiment
An embodiment of the present invention provides a kind of rattan green pepper pistol leg, it is made of following raw material：Chicken leg, cut up to cheese slices, chocolate powder
Circle, cure, slurry and flour-coated material；
Relative to 100 mass fraction chicken leg raw materials,
Cut and reach cheese slices：2.8 part；
Chocolate powder is justified：1.8 part；
Cure includes the raw material of following mass fraction：26 parts of frozen water, 1.4 parts of salt, 6 parts of white granulated sugar, 0.8 part of composite phosphate,
0.7 part of chickens' extract, 0.025 part of ethylmaltol, 3.5 parts of salad oil, 0.65 part of monosodium glutamate, 3 parts of soy sauce, 3.5 parts of five-spice powder, BAICAO powder
0.7 part, 0.8 part of ginger powder, 1 part of onion powder, 0.8 part of black pepper, 2.5 parts of potato starch, 5 parts of cornstarch, vegetable oil 4.5
Part, 2 parts of chilli powder, 4.5 parts of garlic powder and 1.5 parts of white pepper powder；
Slurry includes the raw material of following mass fraction：1.2 parts of salt, 53 parts of frozen water, 1.2 parts of white granulated sugar, 0.35 part of chickens' extract, capsicum
0.85 part of powder, 0.25 part of garlic powder, 0.3 part of baking powder, 11 parts of potato starch, 40 parts of wheat flour；
Flour-coated material includes the raw material of following mass fraction：0.75 part of salt, 1.2 parts of white granulated sugar, 0.28 part of baking powder, chilli powder
0.37 part, 6.5 parts of tapioca, 40 parts of wheat flour.
The preparation method of 4 rattan green pepper pistol leg of embodiment
An embodiment of the present invention provides a kind of preparation method of rattan green pepper pistol leg, preparation method comprises the following steps：
The first step, Raw material processing：If chicken leg raw material fresh goods need it is pre-cooled, preserve to 0-4 DEG C, when 10-20 is small after use；Chicken leg
Temperature control uses at 0-10 DEG C after if raw material frozen product thaws；
Second step, raw material finishing：The processed chicken leg of the first step is cut into two knives along two thigh bones with dedicated tool, cuts two
Osculum, the chicken leg trimmed is neatly placed in Tool pot；
3rd step, knead-salting：The raw material of all cures is weighed according to mass fraction, after mixing, and after finishing
Chicken drumsticks is together added in vacuum tumbling tank according to the proportioning of cure and chicken drumsticks, is evacuated to 0.8-1 atmospheric pressure, is rolled
Time 20-40min, salting period 18-24h are rubbed, it is completely tasty to butterfly leg, obtain marinated chicken leg；
4th step, filling are cut up to cheese slices, chocolate powder circle：Weigh and cut up to cheese slices, chocolate powder circle according to mass fraction, adopted
Justified with cutting up to cheese slices parcel chocolate powder for mass fraction, obtain powder circle material, powder is justified into two parts of average mark of material with cutter, and will
Powder circle material after respectively is filled in two osculums of incision respectively, obtains powder circle material chicken leg；
5th step, wrap up in slurry frying：The raw material of all slurries is weighed according to mass fraction, is uniformly mixed and obtains slurry；According to quality
Number weighs the raw material of all flour-coated materials, is uniformly mixed and obtains flour-coated material；The powder circle material chicken leg that 4th step is obtained is in the slurry
A slurry is stained with, then one of flour-coated material is wrapped in outer layer, is compacted, is put into guipure, enters with guipure in 180 DEG C of edible oils and fries
2min, the rattan green pepper pistol leg shaped；
6th step, balance：By the neat pendulum of the rattan green pepper pistol leg of sizing in sterilized Dropbox；Rattan green pepper pistol leg is wanted during balance
Neat puts, it is impossible to has overlapping；
It is 7th step, quick-frozen：Rattan green pepper pistol leg of the 6th step pendulum in Dropbox is quick-frozen with Flat fast-freezer immediately, make product temperature
Less than -18 DEG C；
8th step, packaging：Quick-frozen good rattan green pepper pistol leg is put into packaging bag and carries out sealing packaging.
The rotating speed of 3rd step vacuum tumbling tank is 5-10r/min, tumbling time 20-40min.
Metal detector was needed after the rattan green pepper pistol leg packaging of 6th step, prevents from entering the foreign matters such as metal.
Experiment
Subjects：Select the rattan green pepper pistol leg of embodiment 1-3 obtained according to the preparation method of embodiment 4, every kind of scheme
100g。
Test method：Using 175 DEG C of frying 4min of Fryer, shortening rattan green pepper pistol leg is obtained, is then foretasted.
Project：Mouthfeel is the index that consumer judges food quality.Mouthfeel refers to fried product interior embryo when edible
Structure and meat particle quality, reacted the quality of meat, 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 rattan green pepper pistol leg, and strong cheese's taste is
Main body flavor.
As a result it is as follows：
| Group | Mouthfeel | Flavor | Fragrance | Taste | Greasy degree |
| Embodiment 1 | Crisp-fried is tasty | Flavor is suitable | Fragrance is tasty | It is strong fragrant and sweet | Non-greasy |
| Embodiment 2 | Crisp-fried is tasty | Flavor is suitable | Fragrance is tasty | It is strong fragrant and sweet | Non-greasy |
| Embodiment 3 | Crisp-fried is tasty | Flavor is suitable | Fragrance is tasty | It is strong fragrant and sweet | Non-greasy |
Tested more than：The present invention passes through the cure and preparation method of scientific matching, obtains rattan green pepper pistol leg, product mouth
More preferably, flavor is unique and does not get angry, and improves a poor appetite for taste.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, all in the spirit and principles in the present invention
Within, any modification, equivalent replacement, improvement and so on, should all be included in the protection scope of the present invention.
Claims (9)
1. a kind of rattan green pepper pistol leg, it is characterised in that the rattan green pepper pistol leg is made of following raw material：Chicken leg, cut up to cheese slices,
Chocolate powder circle, cure, slurry and flour-coated material；
It is described to cut up to cheese slices relative to 100 mass fraction chicken leg raw materials：1.5-3.5 part；
Relative to 100 mass fraction chicken leg raw materials, the chocolate powder circle：0.5-2 parts；
Relative to 100 mass fraction chicken leg raw materials, the cure includes the raw material of following mass fraction：12-28 parts of frozen water, salt
0.4-1.5 parts, 1-7 parts of white granulated sugar, 0.15-1 parts of composite phosphate, 0.12-1 parts of chickens' extract, 0.01-0.03 parts of ethylmaltol,
1.5-4 parts of salad oil, 0.22-0.75 parts of monosodium glutamate, 0.7-3.5 parts of soy sauce, 0.25-4 parts of five-spice powder, 0.2-1 parts of BAICAO powder, ginger
0.3-1 parts of powder, 0.2-1.5 parts of onion powder, 0.3-1 parts of black pepper, 1.5-3 parts of potato starch, 1.2-5.5 parts of cornstarch,
0.25-2 parts of 1-5 parts of vegetable oil, 0.25-2 parts of chilli powder, 0.3-5 parts of garlic powder and white pepper powder.
2. rattan green pepper pistol leg according to claim 1, it is characterised in that described relative to 100 mass fraction chicken leg raw materials
Slurry includes the raw material of following mass fraction：0.15-1.5 parts of salt, 35-55 parts of frozen water, 0.3-1.5 parts of white granulated sugar, chickens' extract
0.1-0.4 parts, it is 0.25-1 parts of chilli powder, 0.15-0.3 parts of garlic powder, 0.2-0.35 parts of baking powder, 3-12 parts of potato starch, small
30-40 parts of flour；
Rattan green pepper pistol leg according to claim 1, it is characterised in that described to wrap up in relative to 100 mass fraction chicken leg raw materials
Powder includes the raw material of following mass fraction：It is 0.15-1 parts of salt, 0.3-1.5 parts of white granulated sugar, 0.15-0.35 parts of baking powder, peppery
0.1-0.4 parts of green pepper powder, 3-7 parts of tapioca, 30-40 parts of wheat flour.
3. according to claim 1-3 any one of them rattan green pepper pistol legs, it is characterised in that relative to 100 mass fraction chicken legs
Raw material,
It is described to cut up to cheese slices：1.5 part；
The chocolate powder circle：0.55 part；
The cure includes the raw material of following mass fraction：15 parts of frozen water, 0.55 part of salt, 3 parts of white granulated sugar, composite phosphate
0.3 part, 0.4 part of chickens' extract, 0.015 part of ethylmaltol, 2 parts of salad oil, 0.35 part of monosodium glutamate, 1.5 parts of soy sauce, 1.7 parts of five-spice powder,
0.35 part of BAICAO powder, 0.4 part of ginger powder, 0.7 part of onion powder, 0.75 part of black pepper, 2 parts of potato starch, cornstarch 2.5
Part, 2 parts of vegetable oil, 1.25 parts of chilli powder, 2.5 parts of garlic powder and 1 part of white pepper powder；
The slurry includes the raw material of following mass fraction：0.7 part of salt, 40 parts of frozen water, 0.55 part of white granulated sugar, 0.3 part of chickens' extract,
0.6 part of chilli powder, 0.2 part of garlic powder, 0.25 part of baking powder, 4 parts of potato starch, 32 parts of wheat flour；
The flour-coated material includes the raw material of following mass fraction：0.25 part of salt, 0.5 part of white granulated sugar, 0.2 part of baking powder, capsicum
0.22 part of powder, 4 parts of tapioca, 32 parts of wheat flour.
4. according to claim 1-3 any one of them rattan green pepper pistol legs, it is characterised in that relative to 100 mass fraction chicken legs
Raw material,
It is described to cut up to cheese slices：2.5 part；
The chocolate powder circle：1.5 part；
The cure includes the raw material of following mass fraction：20 parts of frozen water, 1 part of salt, 3.5 parts of white granulated sugar, composite phosphate
0.55 part, 0.5 part of chickens' extract, 0.02 part of ethylmaltol, 3.5 parts of salad oil, 0.45 part of monosodium glutamate, 2.5 parts of soy sauce, 3 parts of five-spice powder,
0.5 part of BAICAO powder, 0.7 part of ginger powder, 1.2 parts of onion powder, 0.55 part of black pepper, 2.5 parts of potato starch, 4 parts of cornstarch,
1.5 parts of 2.5 parts of vegetable oil, 1.2 parts of chilli powder, 2 parts of garlic powder and white pepper powder；
The slurry includes the raw material of following mass fraction：0.65 part of salt, 45 parts of frozen water, 0.7 part of white granulated sugar, 0.2 part of chickens' extract,
0.55 part of chilli powder, 0.25 part of garlic powder, 0.27 part of baking powder, 7 parts of potato starch, 35 parts of wheat flour；
The flour-coated material includes the raw material of following mass fraction：0.5 part of salt, 0.6 part of white granulated sugar, 0.27 part of baking powder, capsicum
0.2 part of powder, 4.5 parts of tapioca, 36 parts of wheat flour.
5. according to claim 1-3 any one of them rattan green pepper pistol legs, it is characterised in that relative to 100 mass fraction chicken legs
Raw material,
It is described to cut up to cheese slices：2.8 part；
The chocolate powder circle：1.8 part；
The cure includes the raw material of following mass fraction：26 parts of frozen water, 1.4 parts of salt, 6 parts of white granulated sugar, composite phosphate 0.8
Part, 0.7 part of chickens' extract, 0.025 part of ethylmaltol, 3.5 parts of salad oil, 0.65 part of monosodium glutamate, 3 parts of soy sauce, 3.5 parts of five-spice powder, hundred
0.7 part of grass meal, 0.8 part of ginger powder, 1 part of onion powder, 0.8 part of black pepper, 2.5 parts of potato starch, 5 parts of cornstarch, plant
1.5 parts of 4.5 parts of oil, 2 parts of chilli powder, 4.5 parts of garlic powder and white pepper powder；
The slurry includes the raw material of following mass fraction：1.2 parts of salt, 53 parts of frozen water, 1.2 parts of white granulated sugar, 0.35 part of chickens' extract,
0.85 part of chilli powder, 0.25 part of garlic powder, 0.3 part of baking powder, 11 parts of potato starch, 40 parts of wheat flour；
The flour-coated material includes the raw material of following mass fraction：0.75 part of salt, 1.2 parts of white granulated sugar, 0.28 part of baking powder, capsicum
0.37 part of powder, 6.5 parts of tapioca, 40 parts of wheat flour.
6. according to the preparation method of claim 1-3 any one of them rattan green pepper pistol legs, it is characterised in that the preparation method
Comprise the following steps：
The first step, Raw material processing：If chicken leg raw material fresh goods need it is pre-cooled, preserve to 0-4 DEG C, when 10-20 is small after use；Chicken leg
Temperature control uses at 0-10 DEG C after if raw material frozen product thaws；
Second step, raw material finishing：The processed chicken leg of the first step is cut into two knives along two thigh bones with dedicated tool, cuts two
Osculum, the chicken leg trimmed is neatly placed in Tool pot；
3rd step, knead-salting：The raw material of all cures is weighed according to the mass fraction, after mixing, is repaired with passing through
Chicken drumsticks afterwards is together added in vacuum tumbling tank according to the proportioning of the cure and chicken drumsticks, is evacuated to 0.8-1
Atmospheric pressure, tumbling time 20-40min, salting period 18-24h are completely tasty to butterfly leg, obtain marinated chicken leg；
4th step, filling are cut up to cheese slices, chocolate powder circle：Weigh and cut up to cheese slices, chocolate powder according to the mass fraction
Circle, wraps up the chocolate powder circle using cutting up to cheese slices for the mass fraction, obtains powder circle material, justified the powder with cutter
Expect two parts of average mark, and will divide equally after powder circle material fill in respectively in two osculums of incision, obtain powder circle material chicken leg；
5th step, wrap up in slurry frying：The raw material of all slurries is weighed according to the mass fraction, is uniformly mixed and obtains slurry；According to
The mass fraction weighs the raw material of all flour-coated materials, is uniformly mixed and obtains flour-coated material；The powder circle material chicken leg that 4th step is obtained
A slurry is stained with the slurry, then one of flour-coated material is wrapped in outer layer, is compacted, is put into guipure, enters 180 DEG C of foods with guipure
With fried 2min, the rattan green pepper pistol leg shaped in oil；
6th step, balance：By the neat pendulum of the rattan green pepper pistol leg of sizing in sterilized Dropbox；
It is 7th step, quick-frozen：Rattan green pepper pistol leg of the 6th step pendulum in Dropbox is quick-frozen with Flat fast-freezer immediately, make product temperature
Less than -18 DEG C；
8th step, packaging：Quick-frozen good rattan green pepper pistol leg is put into packaging bag and carries out sealing packaging.
It is 7. a kind of such as the preparation method of claim 1-6 any one of them rattan green pepper pistol legs, it is characterised in that the preparation side
Method comprises the following steps：
The first step, Raw material processing：If chicken leg raw material fresh goods need it is pre-cooled, preserve to 0-4 DEG C, when 10-20 is small after use；Chicken leg
Temperature control uses at 0-10 DEG C after if raw material frozen product thaws；
Second step, raw material finishing：The processed chicken leg of the first step is cut into two knives along two thigh bones with dedicated tool, cuts two
Osculum, the chicken leg trimmed is neatly placed in Tool pot；
3rd step, knead-salting：The raw material of all cures is weighed according to the mass fraction, after mixing, is repaired with passing through
Chicken drumsticks afterwards is together added in vacuum tumbling tank according to the proportioning of the cure and chicken drumsticks, is evacuated to 0.8-1
Atmospheric pressure, tumbling time 20-40min, salting period 18-24h are completely tasty to butterfly leg, obtain marinated chicken leg；
4th step, filling are cut up to cheese slices, chocolate powder circle：Weigh and cut up to cheese slices, chocolate powder according to the mass fraction
Circle, wraps up the chocolate powder circle using cutting up to cheese slices for the mass fraction, obtains powder circle material, justified the powder with cutter
Expect two parts of average mark, and will divide equally after powder circle material fill in respectively in two osculums of incision, obtain powder circle material chicken leg；
5th step, wrap up in slurry frying：The raw material of all slurries is weighed according to the mass fraction, is uniformly mixed and obtains slurry；According to
The mass fraction weighs the raw material of all flour-coated materials, is uniformly mixed and obtains flour-coated material；The powder circle material chicken leg that 4th step is obtained
A slurry is stained with the slurry, then one of flour-coated material is wrapped in outer layer, is compacted, is put into guipure, enters 180 DEG C of foods with guipure
With fried 2min, the rattan green pepper pistol leg shaped in oil；
6th step, balance：By the neat pendulum of the rattan green pepper pistol leg of sizing in sterilized Dropbox；
It is 7th step, quick-frozen：Rattan green pepper pistol leg of the 6th step pendulum in Dropbox is quick-frozen with Flat fast-freezer immediately, make product temperature
Less than -18 DEG C；
8th step, packaging：Quick-frozen good rattan green pepper pistol leg is put into packaging bag and carries out sealing packaging.
8. the preparation method of rattan green pepper pistol leg according to claim 8, it is characterised in that the 3rd step vacuum tumbling tank turns
Speed is 5-10r/min, tumbling time 20-40min.
9. the preparation method of rattan green pepper pistol leg according to claim 8, it is characterised in that the rattan green pepper hand after the 8th step packaging
Rifle leg needed metal detector.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711401553.8A CN108029982A (en) | 2017-12-22 | 2017-12-22 | A kind of rattan green pepper pistol leg and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711401553.8A CN108029982A (en) | 2017-12-22 | 2017-12-22 | A kind of rattan green pepper pistol leg and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108029982A true CN108029982A (en) | 2018-05-15 |
Family
ID=62100253
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711401553.8A Pending CN108029982A (en) | 2017-12-22 | 2017-12-22 | A kind of rattan green pepper pistol leg and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108029982A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02131556A (en) * | 1988-11-11 | 1990-05-21 | Takayuki Morimoto | Cheese chicken 'kara-age' |
| CN104544240A (en) * | 2014-12-12 | 2015-04-29 | 潍坊润田食品有限责任公司 | Spicy lute-shaped leg and processing technology thereof |
| CN105341728A (en) * | 2015-10-24 | 2016-02-24 | 郭欢 | Chocolate chicken meat steaks capable of nourishing yin and resolving stagnation and preparation method of chocolate chicken meat steaks |
| CN106900795A (en) * | 2017-01-10 | 2017-06-30 | 浙江海洋大学 | The preparation method that a kind of core powder justifies rice cake |
-
2017
- 2017-12-22 CN CN201711401553.8A patent/CN108029982A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02131556A (en) * | 1988-11-11 | 1990-05-21 | Takayuki Morimoto | Cheese chicken 'kara-age' |
| CN104544240A (en) * | 2014-12-12 | 2015-04-29 | 潍坊润田食品有限责任公司 | Spicy lute-shaped leg and processing technology thereof |
| CN105341728A (en) * | 2015-10-24 | 2016-02-24 | 郭欢 | Chocolate chicken meat steaks capable of nourishing yin and resolving stagnation and preparation method of chocolate chicken meat steaks |
| CN106900795A (en) * | 2017-01-10 | 2017-06-30 | 浙江海洋大学 | The preparation method that a kind of core powder justifies rice cake |
Non-Patent Citations (1)
| Title |
|---|
| 林二少: "《舌尖上的台湾小吃》", 30 November 2013, 生活•读书•新知三联书店 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107874146A (en) | A kind of quick-fried slurry chicken row and preparation method thereof | |
| CN105077336A (en) | Snowflake chicken breast strips and making method thereof | |
| RU2345642C2 (en) | Meat sauce for instant food products (versions) and method for its manufacturing (versions) | |
| RU2012211C1 (en) | Method of preparing food product of rice | |
| Okpala et al. | Quality characteristics of cookies produced from sweet potato and wheat flour blend fortified with brewer’s spent grain flour | |
| CN115243565A (en) | Caramel-colored onion seasoning in container and preparation method thereof | |
| KR101760703B1 (en) | Manufacturing method of crab jelly | |
| CN108029982A (en) | A kind of rattan green pepper pistol leg and preparation method thereof | |
| CN108041484A (en) | A kind of rattan green pepper butterfly leg and preparation method thereof | |
| CN107950913A (en) | A kind of full wing of crisp-fried and preparation method thereof | |
| CN107865342A (en) | A kind of Alaska pollock row and preparation method thereof | |
| RU2747865C1 (en) | Method for making steamed dumplings | |
| RU2360481C1 (en) | "chicken rissoles with garnish and red main sauce" preserves preparation method | |
| KR101582257B1 (en) | Manufacturing method of fish paste with ddukboki | |
| CN107647313A (en) | A kind of chicken cartilage rod and its processing technology | |
| KR102030095B1 (en) | All-in-one instant cup DDUGBOGGI using rice cake for DDUGBOGGI coated with sugar | |
| CN104994746B (en) | Method for producing frozen baked food | |
| KR20120097737A (en) | Manufscturing method of rice bun containing chicken and curry | |
| KR101940576B1 (en) | Agar noodles manufactured using agar powder and method for manufacturing the same | |
| CN107950912A (en) | A kind of heart rattan green pepper chicken row and preparation method thereof | |
| CN109105766A (en) | A kind of rattan green pepper chicken cutlet and preparation method thereof that fragrance is palatable | |
| JP6724015B2 (en) | Method for producing frozen cooked seasoned noodles | |
| Rahmadani et al. | The effect of the ratio of wheat flour with fermentation orange sweet potato flour and addition of baking powder on the quality of dried choux pastry | |
| KR100242856B1 (en) | A preparation for 5 grain-soup(sticky rice, indain millet, millet, soybean, red-bean) | |
| RU2329667C2 (en) | Dry mix for manufacturing potato puree and instant product "business menue" based on it |
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: 20180515 |