CN108740806A - A kind of five Baoji of fast food - Google Patents
A kind of five Baoji of fast food Download PDFInfo
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- CN108740806A CN108740806A CN201810378208.5A CN201810378208A CN108740806A CN 108740806 A CN108740806 A CN 108740806A CN 201810378208 A CN201810378208 A CN 201810378208A CN 108740806 A CN108740806 A CN 108740806A
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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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to chicken processing technique fields, and in particular to a kind of five Baoji of fast food.It is made of the raw material of following parts by weight：95-105 parts of Fresh Grade Breast, 95-105 parts of chicken leg meat, 40-50 parts of Chick sternal cartilage, 50-60 parts of chicken's gizzard, 30-40 parts of chicken intestines, 5-15 parts of cock skin, the first 23.33-25.33 parts of taste liquid of leaching, the second 31.57-33.57 parts of taste liquid of leaching, third soak 16.3-18.3 parts of taste liquid；The present invention is full of nutrition, in good taste.
Description
Technical field
The invention belongs to chicken processing technique fields, and in particular to a kind of five Baoji of fast food.
Background technology
Chicken is the food often occurred on people's dining table, and the chicken of different parts has different nutritive value and work(
Effect, Fresh Grade Breast protein content is higher, is easily absorbed by the body into utilization, has enhancing muscle power, the effect of strengthening body, and contain
The phospholipid to play an important role is developed to growth in humans；Chicken leg meat has QI invigorating, the effect of mending essence, add marrow；Chick sternal cartilage is chicken
Nearby there is one piece of white cartilage in pigeon breast on bone, there is clear and melodious mouthfeel, containing a large amount of collagen, chicken's gizzard shape is flat
Circle, there is fascia outside, and it is sincere meat inside to have sincere skin, both sides, can be helped digest with promoting digestion, has treatment dyspepsia turgor, vomiting anti-
Stomach rush down dysentery, infantile malnutrition due to digestive disturbances or intestinalparasites, quenches one's thirst, loses and drown, noma aphtha and it is convenient, except the tired effect of pyrolysis, chicken intestines, which have, controls the enuresis, passes out semen,
The effect of gonorrhoea, anal fistula, cock skin contain a large amount of collagen, can make skin smooth, have certain anti-wrinkle to act on；However it is existing
Chicken processing is often processed the chicken at a position, and when eating, flavor is not good enough, and nutrition is single, therefore the prior art
It needs further to improve.
Invention content
The purpose of the present invention is to provide a kind of five Baoji of fast food full of nutrition, in good taste.
Based on above-mentioned purpose, the present invention adopts the following technical scheme that：
A kind of five Baoji of fast food, is made of the raw material of following parts by weight：95-105 parts of Fresh Grade Breast, 95-105 parts of chicken leg meat, chicken
40-50 parts of chest cartilage, 50-60 parts of chicken's gizzard, 30-40 parts of chicken intestines, 5-15 parts of cock skin, the first 23.33-25.33 parts of taste liquid of leaching, second
31.57-33.57 parts of taste liquid is soaked, third soaks 16.3-18.3 parts of taste liquid；
The first leaching taste liquid：1.5-1.7 parts of salt, 0.7-0.9 parts of white granulated sugar, 1.1-1.3 parts of monosodium glutamate, albumen powder 0.7-
0.9 part, 2.4-2.6 parts of potato starch, 0.5-0.7 parts of wheat flour, 0.05-0.15 parts of ginger powder, 0.05-0.15 parts of garlic powder is without phosphorus
SE0.4-0.6 parts, D-araboascorbic acid sodium 0.3-0.4, peppery powder 0.4-0.6 parts high, 0.27-0.29 parts of capsicum red pigment is pure
14-16 parts of water；
The second leaching taste liquid：0.5-0.7 parts of salt, 0.4-0.6 parts of white granulated sugar, 0.2-0.4 parts of monosodium glutamate, albumen powder 0.9-
1.1 parts, 2-4 parts of potato starch, 0.4-0.6 parts of wheat flour, 0.14-0.16 parts of ginger powder, 0.17-0.19 parts of garlic powder, tripolyphosphate
0.7-0.9 parts of salt, 0.58-0.6 parts of skipjack meal, 0.3-0.5 parts of setting sun uranidin, 0.4-0.6 parts of D-araboascorbic acid sodium are pure
16-18 parts of water, 6-8 parts of lemon juice, 0.04-0.06 parts of lemon extract；
The third soaks taste liquid：0.9-1.1 parts of salt, 0.9-1.1 parts of white granulated sugar, 0.7-0.9 parts of monosodium glutamate, white pepper powder 0.4-
0.6 part, 13-15 parts of pure water.
Further, the production method in described five Baoji of fast food, is made by following steps：
（1）Fresh Grade Breast, chicken leg meat, Chick sternal cartilage and chicken's gizzard are cut into inch strips, chicken intestines segment, cock skin is cut into rectangle, by what is cut into inch strips
The first leaching taste liquid is added in Fresh Grade Breast, and vacuum tumbling to the first leaching taste liquid fully absorbs, fried, and spicy Fresh Grade Breast item is made, will cut
The second leaching taste liquid is added in chicken leg meat in stripes, and vacuum tumbling to the second leaching taste liquid fully absorbs, fried, and pure and fresh chicken leg meat is made
The chest cartilage cut into inch strips, chicken's gizzard and chicken intestines are added third and soak taste liquid by item, and vacuum tumbling to third leaching taste liquid fully absorbs, then
Chest cartilage, chicken's gizzard are poured into chicken enteral, steaming 10-15min at 100-105 DEG C is placed in and crisp chicken intestines is made；
（2）Using cock skin by spicy Fresh Grade Breast item obtained, pure and fresh chicken leg cutlet and crisp chicken intestines according to mass ratio be 1:1:1
It rolls, after vacuum packaging, is put into high-temperature sterilization pot at 120-125 DEG C, can be obtained speed after heating 25-30min sterilizations
Eat five Baoji；
Further, the step（1）Middle vacuum tumbling be by vacuum tumbler, in 10-12r/min, vacuum degree is-
Tumbling 28-32min under 0.08-- 0.05Mka.
Further, pigeon breast the cutlet a length of 6-7cm, width 2-3cm to cut into inch strips；The a length of 6- of chicken leg meat to cut into inch strips
7cm, width 2-3cm；The Chick sternal cartilage a length of 2-3mm, width 2-3mm to cut into inch strips；The a length of 2-3mm of chicken's gizzard to cut into inch strips, width are
2-3mm；The area of a length of 6-7cm of chicken intestines of segment, cock skin are 7cm × 7cm.
There are three types of the tastes of distinct characteristics for present invention tool, and the brisket of spicy fresh perfume is plus salubrious palatable lemon das Beinfleisch and loud, high-pitched sound
The crisp chicken intestines of the sound of sth. throbbing or bursting, unique flavor, the present invention can be full of nutrition with instant bagged, wherein injection Vitamin B_6 etc., the content of protein
Ratio is higher, and type is more, is easy to digest, and is easy the utilization that is absorbed by the body, and has the function of enhancing muscle power, strengthening body, in addition
Also contain a large amount of phospholipid nutriment, enriches the nutritional ingredient in diet.And the present invention is also afraid of malnutritive, chilly
The crowds such as cold, weak fatigue, irregular menstruation, anaemia, weakness have good dietary function.Meanwhile also there is middle benefit gas QI invigorating, mend
Empty replenishing essence, strengthening the spleen and stomach, promoting blood circulation arteries and veins, strengthening the bones and muscles and other effects.
Specific implementation mode
Embodiment 1
A kind of five Baoji of fast food, is made of the raw material of following parts by weight：95 parts of Fresh Grade Breast, 95 parts of chicken leg meat, Chick sternal cartilage 40
Part, 50 parts of chicken's gizzard, 30 parts of chicken intestines, 5 parts of cock skin, the first 23.33 parts of leaching taste liquid, the second 31.57 parts of leaching taste liquid, third soaks taste liquid
16.3 parts；The first leaching taste liquid：1.5 parts of salt, 0.7 part of white granulated sugar, 1.1 parts of monosodium glutamate, 0.7 part of albumen powder, potato starch
2.4 parts, 0.5 part of wheat flour, 0.05 part of ginger powder, 0.05 part of garlic powder is SE0.4 parts without phosphorus, 0.3 part of D-araboascorbic acid sodium, high peppery
0.4 part of powder, 0.27 part of capsicum red pigment, 14 parts of pure water；The second leaching taste liquid：0.5 part of salt, 0.4 part of white granulated sugar, taste
0.2 part of essence, 0.9 part of albumen powder, 2 parts of potato starch, 0.4 part of wheat flour, 0.14 part of ginger powder, 0.17 part of garlic powder, tripolyphosphate
0.7 part, 0.58 part of skipjack meal, 0.3 part of setting sun uranidin, 0.4 part of D-araboascorbic acid sodium, 16 parts of pure water, 6 parts of lemon juice,
0.04 part of lemon extract；The third soaks taste liquid：0.9 part of salt, 0.9 part of white granulated sugar, 0.7 part of monosodium glutamate, white pepper powder 0.4
Part, 13 parts of pure water.
The production method in described five Baoji of fast food, is made by following steps：
（1）Fresh Grade Breast, chicken leg meat, Chick sternal cartilage and chicken's gizzard are cut into inch strips, chicken intestines segment, cock skin is cut into square, described to be cut into
Pigeon breast the cutlet a length of 6cm, width 2cm of item；The chicken leg meat a length of 6cm, width 2cm to cut into inch strips；The Chick sternal cartilage cut into inch strips is long
For 2mm, width 2mm；The chicken's gizzard a length of 2mm, width 2mm to cut into inch strips；The a length of 6cm of chicken intestines of segment, the face that cock skin is cut into
Product is 7cm × 7cm.The first leaching taste liquid is added in the Fresh Grade Breast cut into inch strips, vacuum tumbling to the first leaching taste liquid fully absorbs, oil
It is fried, spicy Fresh Grade Breast item is made.The second leaching taste liquid is added in the chicken leg meat cut into inch strips, vacuum tumbling to the second leaching taste liquid is inhaled completely
It receives, it is fried, pure and fresh chicken leg cutlet is made, by the chest cartilage cut into inch strips, chicken's gizzard and chicken intestines, third is added and soaks taste liquid, vacuum tumbling
It is fully absorbed to third leaching taste liquid, then chest cartilage, chicken's gizzard is poured into chicken enteral, be placed in steaming 10min at 100 DEG C and be made crisp
Chicken intestines；The vacuum tumbling of the step is by vacuum tumbler in 10r/min, and vacuum degree is tumbling under -0.08Mka
28min。
（2）It is according to mass ratio by spicy Fresh Grade Breast item obtained, pure and fresh chicken leg cutlet and crisp chicken intestines using cock skin
1:1:1 rolls, and after vacuum packaging, is put into high-temperature sterilization pot at 120 DEG C, can be obtained fast food after heating 25min sterilizations
Five Baoji.
Embodiment 2
A kind of five Baoji of fast food, is made of the raw material of following parts by weight：100 parts of Fresh Grade Breast, 100 parts of chicken leg meat, Chick sternal cartilage
45 parts, 55 parts of chicken's gizzard, 35 parts of chicken intestines, 10 parts of cock skin, the first 24.33 parts of leaching taste liquid, the second 32.57 parts of leaching taste liquid, third soaks taste
17.3 parts of liquid；The first leaching taste liquid：1.6 parts of salt, 0.8 part of white granulated sugar, 1.2 parts of monosodium glutamate, 0.8 part of albumen powder, potato form sediment
2.5 parts of powder, 0.6 part of wheat flour, 0.1 part of ginger powder, 0.1 part of garlic powder, SE0.5 parts without phosphorus, D-araboascorbic acid sodium 0.35, high peppery powder
0.5 part, 0.28 part of capsicum red pigment, 15 parts of pure water；The second leaching taste liquid：0.6 part of salt, 0.5 part of white granulated sugar, monosodium glutamate
0.3 part, 1 part of albumen powder, 3 parts of potato starch, 0.5 part of wheat flour, 0.15 part of ginger powder, 0.18 part of garlic powder, tripolyphosphate 0.8
Part, 0.59 part of skipjack meal, 0.4 part of setting sun uranidin, 0.5 part of D-araboascorbic acid sodium, 17 parts of pure water, 7 parts of lemon juice, lemon
0.05 part of essence；The third soaks taste liquid：1 part of salt, 1 part of white granulated sugar, 0.8 part of monosodium glutamate, 0.5 part of white pepper powder, pure water
14 parts.
The production method in described five Baoji of fast food, is made by following steps：
（1）Fresh Grade Breast, chicken leg meat, Chick sternal cartilage and chicken's gizzard are cut into inch strips, chicken intestines segment, cock skin is cut into square, described to be cut into
Pigeon breast the cutlet a length of 6.5cm, width 2.5cm of item；The chicken leg meat a length of 6.5cm, width 2.5cm to cut into inch strips；The chicken cut into inch strips
Chest cartilage a length of 2.5mm, width 2.5mm；The chicken's gizzard a length of 2.5mm, width 2.5mm to cut into inch strips；The chicken intestines of segment are a length of
6.5cm, the area that cock skin is cut into are 7cm × 7cm.The first leaching taste liquid is added in the Fresh Grade Breast cut into inch strips, vacuum tumbling is extremely
First leaching taste liquid fully absorbs, fried, and spicy Fresh Grade Breast item is made.The second leaching taste liquid, vacuum is added in the chicken leg meat cut into inch strips
Tumbling to the second leaching taste liquid fully absorbs, fried, and pure and fresh chicken leg cutlet is made and adds the chest cartilage cut into inch strips, chicken's gizzard and chicken intestines
Enter third leaching taste liquid, vacuum tumbling to third leaching taste liquid fully absorbs, then chest cartilage, chicken's gizzard are poured into chicken enteral, is placed in 102
13min is steamed at DEG C, and crisp chicken intestines are made；The vacuum tumbling of the step is by vacuum tumbler in 11r/min, vacuum
Degree is tumbling 30min under -0.07Mka.
（2）It is according to mass ratio by spicy Fresh Grade Breast item obtained, pure and fresh chicken leg cutlet and crisp chicken intestines using cock skin
1:1:1 rolls, and after vacuum packaging, is put into high-temperature sterilization pot at 123 DEG C, can be obtained fast food after heating 27min sterilizations
Five Baoji.
Embodiment 3
A kind of five Baoji of fast food, is made of the raw material of following parts by weight：105 parts of Fresh Grade Breast, 105 parts of chicken leg meat, Chick sternal cartilage
50 parts, 60 parts of chicken's gizzard, 40 parts of chicken intestines, 15 parts of cock skin, the first 25.33 parts of leaching taste liquid, the second 33.57 parts of leaching taste liquid, third soaks taste
18.3 parts of liquid；The first leaching taste liquid：1.7 parts of salt, 0.9 part of white granulated sugar, 1.3 parts of monosodium glutamate, 0.9 part of albumen powder, potato form sediment
2.6 parts of powder, 0.7 part of wheat flour, 0.15 part of ginger powder, 0.15 part of garlic powder, SE0.6 parts without phosphorus, D-araboascorbic acid sodium 0.4 are high peppery
0.6 part of powder, 0.29 part of capsicum red pigment, 16 parts of pure water；The second leaching taste liquid：0.7 part of salt, 0.6 part of white granulated sugar, taste
0.4 part of essence, 1.1 parts of albumen powder, 4 parts of potato starch, 0.6 part of wheat flour, 0.16 part of ginger powder, 0.19 part of garlic powder, tripolyphosphate
0.9 part, 0.6 part of skipjack meal, 0.5 part of setting sun uranidin, 0.6 part of D-araboascorbic acid sodium, 18 parts of pure water, 8 parts of lemon juice, lemon
0.06 part of lemon essence；The third soaks taste liquid：1.1 parts of salt, 1.1 parts of white granulated sugar, 0.9 part of monosodium glutamate, 0.6 part of white pepper powder,
15 parts of pure water.
The production method in described five Baoji of fast food, is made by following steps：
（1）Fresh Grade Breast, chicken leg meat, Chick sternal cartilage and chicken's gizzard are cut into inch strips, chicken intestines segment, cock skin is cut into square, described to be cut into
Pigeon breast the cutlet a length of 7cm, width 3cm of item；The chicken leg meat a length of 7cm, width 3cm to cut into inch strips；The Chick sternal cartilage cut into inch strips is long
For 3mm, width 3mm；The chicken's gizzard a length of 3mm, width 3mm to cut into inch strips；The a length of 7cm of chicken intestines of segment, the face that cock skin is cut into
Product is 7cm × 7cm.The first leaching taste liquid is added in the Fresh Grade Breast cut into inch strips, vacuum tumbling to the first leaching taste liquid fully absorbs, oil
It is fried, spicy Fresh Grade Breast item is made.The second leaching taste liquid is added in the chicken leg meat cut into inch strips, vacuum tumbling to the second leaching taste liquid is inhaled completely
It receives, it is fried, pure and fresh chicken leg cutlet is made, by the chest cartilage cut into inch strips, chicken's gizzard and chicken intestines, third is added and soaks taste liquid, vacuum tumbling
It is fully absorbed to third leaching taste liquid, then chest cartilage, chicken's gizzard is poured into chicken enteral, be placed in steaming 15min at 105 DEG C and be made crisp
Chicken intestines；The vacuum tumbling of the step is by vacuum tumbler in 12r/min, and vacuum degree is tumbling under -0.05Mka
32min。
（2）It is according to mass ratio by spicy Fresh Grade Breast item obtained, pure and fresh chicken leg cutlet and crisp chicken intestines using cock skin
1:1:1 rolls, and after vacuum packaging, is put into high-temperature sterilization pot at 125 DEG C, can be obtained fast food after heating 30min sterilizations
Five Baoji.
Test example 1：
Please 10 subjective appreciation personnel subjective appreciation is carried out to fast food five Baoji described in embodiment 1-3, table 1 is subjective appreciation
Standard, table 2 are the result after subjective appreciation：
Table 1：Five Baoji subjective appreciation standard of fast food
Table 2：Five Baoji subjective appreciation standard of fast food
By upper table 2 it is found that form of the present invention presentation is scroll-like, there are three kinds of linear sections and is liked by eater like cable in section
Love, color and luster presentation is golden yellow and uniform, and crispy is flexible, tasty and refreshing, cunning is tender, fine and smooth, also the delicate flavour with chicken, spicy
Taste, lemon faint scent.
Claims (4)
1. a kind of five Baoji of fast food, which is characterized in that be made of the raw material of following parts by weight：95-105 parts of Fresh Grade Breast, chicken leg
95-105 parts of meat, 40-50 parts of Chick sternal cartilage, 50-60 parts of chicken's gizzard, 30-40 parts of chicken intestines, 5-15 parts of cock skin, the first leaching taste liquid
23.33-25.33 parts, the second 31.57-33.57 parts of taste liquid of leaching, third soaks 16.3-18.3 parts of taste liquid；
The first leaching taste liquid：1.5-1.7 parts of salt, 0.7-0.9 parts of white granulated sugar, 1.1-1.3 parts of monosodium glutamate, albumen powder 0.7-
0.9 part, 2.4-2.6 parts of potato starch, 0.5-0.7 parts of wheat flour, 0.05-0.15 parts of ginger powder, 0.05-0.15 parts of garlic powder is without phosphorus
SE0.4-0.6 parts, D-araboascorbic acid sodium 0.3-0.4, peppery powder 0.4-0.6 parts high, 0.27-0.29 parts of capsicum red pigment is pure
14-16 parts of water；
The second leaching taste liquid：0.5-0.7 parts of salt, 0.4-0.6 parts of white granulated sugar, 0.2-0.4 parts of monosodium glutamate, albumen powder 0.9-
1.1 parts, 2-4 parts of potato starch, 0.4-0.6 parts of wheat flour, 0.14-0.16 parts of ginger powder, 0.17-0.19 parts of garlic powder, tripolyphosphate
0.7-0.9 parts of salt, 0.58-0.6 parts of skipjack meal, 0.3-0.5 parts of setting sun uranidin, 0.4-0.6 parts of D-araboascorbic acid sodium are pure
16-18 parts of water, 6-8 parts of lemon juice, 0.04-0.06 parts of lemon extract；
The third soaks taste liquid：0.9-1.1 parts of salt, 0.9-1.1 parts of white granulated sugar, 0.7-0.9 parts of monosodium glutamate, white pepper powder 0.4-
0.6 part, 13-15 parts of pure water.
2. the production method in five Baoji of fast food according to claim 1, which is characterized in that be made by following steps：
（1）Fresh Grade Breast, chicken leg meat, Chick sternal cartilage and chicken's gizzard are cut into inch strips, chicken intestines segment, cock skin is cut into rectangle, by what is cut into inch strips
The first leaching taste liquid is added in Fresh Grade Breast, and vacuum tumbling to the first leaching taste liquid fully absorbs, fried, and spicy Fresh Grade Breast item is made, will cut
The second leaching taste liquid is added in chicken leg meat in stripes, and vacuum tumbling to the second leaching taste liquid fully absorbs, fried, and pure and fresh chicken leg meat is made
The chest cartilage cut into inch strips, chicken's gizzard and chicken intestines are added third and soak taste liquid by item, and vacuum tumbling to third leaching taste liquid fully absorbs, then
Chest cartilage, chicken's gizzard are poured into chicken enteral, steaming 10-15min at 100-105 DEG C is placed in and crisp chicken intestines is made；
（2）Using cock skin by spicy Fresh Grade Breast item obtained, pure and fresh chicken leg cutlet and crisp chicken intestines according to mass ratio be 1:1:1
It rolls, after vacuum packaging, is put into high-temperature sterilization pot at 120-125 DEG C, can be obtained speed after heating 25-30min sterilizations
Eat five Baoji.
3. the production method in five Baoji of fast food according to claim 2, which is characterized in that the step（1）Middle vacuum
Tumbling is by vacuum tumbler, and in 10-12r/min, vacuum degree is tumbling 28-32min under-0.08-- 0.05Mka.
4. the production method in five Baoji of fast food according to claim 3, which is characterized in that the pigeon breast cutlet cut into inch strips
A length of 6-7cm, width 2-3cm；The chicken leg meat a length of 6-7cm, width 2-3cm to cut into inch strips；The a length of 2- of Chick sternal cartilage to cut into inch strips
3mm, width 2-3mm；The chicken's gizzard a length of 2-3mm, width 2-3mm to cut into inch strips；The a length of 6-7cm of chicken intestines of segment, the area of cock skin
For 7cm × 7cm.
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| CN101352246A (en) * | 2008-07-30 | 2009-01-28 | 荣成波德隆食品有限公司 | Fried quick-freezing chicken meat cartilage and vegetable balls and method for producing the same |
| CN102217763A (en) * | 2011-06-23 | 2011-10-19 | 河南省淇县永达食业有限公司 | Crispy cartilage roasted sausage and preparation method thereof |
| CN103462065A (en) * | 2013-09-30 | 2013-12-25 | 河南省淇县永达食业有限公司 | Making method of crisp muscle and bone stick |
| CN104432187A (en) * | 2014-12-01 | 2015-03-25 | 河南永达清真食品有限公司 | Production method of black pepper chicken cutlet |
| CN107319379A (en) * | 2017-08-25 | 2017-11-07 | 秦皇岛正大有限公司 | A kind of chicken Round mass of food of soft bone and preparation method thereof |
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