CN108936354A - A kind of chicken cutlet and preparation method thereof - Google Patents
A kind of chicken cutlet and preparation method thereof Download PDFInfo
- Publication number
- CN108936354A CN108936354A CN201810671500.6A CN201810671500A CN108936354A CN 108936354 A CN108936354 A CN 108936354A CN 201810671500 A CN201810671500 A CN 201810671500A CN 108936354 A CN108936354 A CN 108936354A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- grade breast
- fresh grade
- weight
- 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
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 62
- 210000000481 breast Anatomy 0.000 claims abstract description 29
- 239000000463 material Substances 0.000 claims abstract description 22
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 17
- 238000013329 compounding Methods 0.000 claims abstract description 15
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 235000013372 meat Nutrition 0.000 claims abstract description 9
- 229920002261 Corn starch Polymers 0.000 claims abstract description 8
- 239000008120 corn starch Substances 0.000 claims abstract description 8
- 229940099112 cornstarch Drugs 0.000 claims abstract description 8
- 239000006071 cream Substances 0.000 claims abstract description 8
- 239000005457 ice water Substances 0.000 claims abstract description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 8
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 8
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 7
- 239000002562 thickening agent Substances 0.000 claims abstract description 7
- 240000008574 Capsicum frutescens Species 0.000 claims description 19
- 241000234282 Allium Species 0.000 claims description 15
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 15
- 244000203593 Piper nigrum Species 0.000 claims description 11
- 235000008184 Piper nigrum Nutrition 0.000 claims description 11
- 235000013614 black pepper Nutrition 0.000 claims description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 5
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 5
- 244000304337 Cuminum cyminum Species 0.000 claims description 5
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 241000533950 Leucojum Species 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 5
- 241000949456 Zanthoxylum Species 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 235000012813 breadcrumbs Nutrition 0.000 claims description 5
- 239000001390 capsicum minimum Substances 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 229940029982 garlic powder Drugs 0.000 claims description 5
- 239000001931 piper nigrum l. white Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
- 240000007232 Illicium verum Species 0.000 claims description 2
- 235000008227 Illicium verum Nutrition 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 238000003556 assay Methods 0.000 claims 1
- 230000008719 thickening Effects 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 4
- 235000013409 condiments Nutrition 0.000 abstract description 2
- 239000002304 perfume Substances 0.000 abstract description 2
- 240000004160 Capsicum annuum Species 0.000 abstract 2
- 235000013330 chicken meat Nutrition 0.000 description 19
- 241000234314 Zingiber Species 0.000 description 8
- 150000003839 salts Chemical class 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000021178 picnic Nutrition 0.000 description 2
- 238000012797 qualification Methods 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 244000237791 Chionanthus virginicus Species 0.000 description 1
- 235000015256 Chionanthus virginicus Nutrition 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
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
- A23L13/70—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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A kind of chicken cutlet and preparation method thereof, belong to food processing field, the parts by weight of the constitutive material of the star chicken cutlet are as follows: 100 parts of Fresh Grade Breast, 3-4 parts of cure, water-retaining agent 0.4-0.6 parts of compounding, 0.4-0.5 parts of carragheen, 0.8-1 parts of white granulated sugar, 0.5-0.6 parts of monosodium glutamate, 0.1-0.2 parts of chilli powder, 1-2 parts of water-retaining agent, 0.2-0.3 parts of sodium bicarbonate, 1-2 parts of red oil, 0.5-0.6 parts of chicken essence cream, 6-8 parts of cornstarch, thickener 1-2 parts of compounding, 0.05-0.08 parts of chilli extract, 40-50 parts of ice water, wrap up in 35-50 parts of powder, meat of the present invention is tasty, there is chewy texture, it is outer crisp inner tender, fresh perfume is palatable, it is convenient, multiple eating method, also it is matched that a variety of condiments be can allow, it is leisure party, outside The optimal selection picniced out.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of chicken cutlet and preparation method thereof.
Background technique
Quick-frozen food uses rapid freezing, and low-temperature storage preserves food nutrition to greatest extent, has former food
It is delicious, conveniently, health, health, nutrition, advantages, the quick-freezing chicken meat food such as promotion food value it is popular among consumers.But market
The chicken cutlet product of sale, mouthfeel is more single, and meat sends out bavin, not tasty, is not able to satisfy demand of the people to high quality mouthfeel.
Summary of the invention
It is an object of the invention to overcome existing defect, the chicken cutlet and its preparation of a kind of good appearance, mouthfeel deliciousness are provided
Method.
A kind of chicken cutlet, the parts by weight of constitutive material are as follows: 100 parts of Fresh Grade Breast, 3-4 parts of cure, compounding water-retaining agent 0.4-
0.6 part, 0.4-0.5 parts of carragheen, 0.8-1 parts of white granulated sugar, 0.5-0.6 parts of monosodium glutamate, 0.1-0.2 parts of chilli powder, water-retaining agent 1-2
Part, 0.2-0.3 parts of sodium bicarbonate, 1-2 parts of red oil, 0.5-0.6 parts of chicken essence cream, 6-8 parts of cornstarch, compounding thickener 1-2 parts,
0.05-0.08 portions of chilli extract, wraps up in 35-50 parts of powder at 40-50 parts of ice water.
A kind of chicken cutlet, the parts by weight of constitutive material are as follows: 100 parts of Fresh Grade Breast, 3.5 parts of cure, compounding 0.5 part of water-retaining agent,
It is 0.45 part of carragheen, 0.9 part of white granulated sugar, 0.55 part of monosodium glutamate, 0.15 part of chilli powder, 1.5 parts of water-retaining agent, 0.25 part of sodium bicarbonate, red
1.5 parts of oil, 7 parts of cornstarch, 1.5 parts of thickener of compounding, 0.06 part of chilli extract, 45 parts of ice water, wraps up in powder at 0.55 part of chicken essence cream
40 parts.
The constitutive material and parts by weight of the cure are as follows: 2-3 parts of cumin powder, 1-3 parts of white pepper powder, 1-3 parts of black pepper,
0.2-0.3 parts of numb green pepper powder, 0.6-1.5 parts of zanthoxylum powder, 0.5-1 parts of fennel seeds, 0.1-0.3 parts of garlic powder, 0.15-0.3 parts of ginger powder, green onion
0.4-0.6 parts of powder, 0.5-0.7 parts of onion, 0.1-0.3 parts of dried orange peel, 0.5-1 parts of cooking wine.
The red oil is made of the raw material of following parts by weight: 10-20 parts of ready-mixed oil, 3-5 parts of capsicum, 3-4 parts of Chinese prickly ash, spiceleaf
1-2 parts, 1-3 parts of illiciumverum, 3-4 parts of green onion, 3-4 parts of ginger, 2-3 parts of garlic, 1-2 parts of white granulated sugar, slow fire boils.
The powder of wrapping up in is made of the raw material of following parts by weight: 1-2 parts of starch, 0.1-0.2 parts of sodium bicarbonate, breadcrumbs 6-10
Part, 3-5 parts of star snowflake piece.
The production method of a kind of chicken cutlet, comprising the following steps: (1) thaw: it will be singled out the high-quality Fresh Grade Breast solution come
Freeze, material temperature control is at 0-4 DEG C after defrosting；(2) it is sliced: Fresh Grade Breast being sliced, every sheet weight 100-130g；(3) tumbling: will
Fresh Grade Breast and auxiliary material are put into tumbler, vacuumize carry out tumbling, and 0-10 DEG C of temperature, tumbling time 20-40 minutes；(4) it pickles: rolling
Meat material after rubbing is sent between standing, and temperature is controlled at 0-4 DEG C, is pickled 12 hours, until Fresh Grade Breast is completely tasty；(5) it wraps up in powder: will salt down
The Fresh Grade Breast made wraps up in powder, fully wrapped around, does not leak meat；(6) quick-frozen: speed under the conditions of the Fresh Grade Breast after powder is placed on -30 DEG C will be wrapped up in
Freeze, until Fresh Grade Breast central temperature is -18 DEG C；(7) be packed and stored: quick-frozen good chicken cutlet is put into packaging bag and carries out sealing packaging, inspection
It tests after qualification and requires cartonning according to product specification, inner bag, outer container are consistent, and sealing is tight, enter -18 DEG C of freezers and save.
Beneficial effect
The beneficial effects of the present invention are meat is tasty, has chewy texture, outer crisp inner tender, fresh perfume is palatable, convenient, multiple eating
Method, also can allow that a variety of condiments are matched, be the optimal selection of leisure party, outgoing picnic.
Specific embodiment
By following embodiment further illustrate description the present invention, do not limit the invention in any way, without departing substantially from
Under the premise of technical solution of the invention, easy to accomplish any of those of ordinary skill in the art made for the present invention changes
Dynamic or change is fallen within scope of the presently claimed invention.
Embodiment 1
A kind of chicken cutlet, the parts by weight of constitutive material are as follows: 100 parts of Fresh Grade Breast, 3.5 parts of cure, compounding 0.5 part of water-retaining agent, OK a karaoke club
0.45 part of glue, 0.9 part of white granulated sugar, 0.55 part of monosodium glutamate, 0.15 part of chilli powder, 1.5 parts of water-retaining agent, 0.25 part of sodium bicarbonate, red oil 1.5
Part, 1.5 parts of thickener of compounding, 0.06 part of chilli extract, 45 parts of ice water, wraps up in 40 parts of powder at 0.55 part of chicken essence cream, 7 parts of cornstarch.
The constitutive material and parts by weight of the cure are as follows: 2.5 parts of cumin powder, 2 parts of white pepper powder, 2 parts of black pepper, numb green pepper
0.25 part of powder, 0.9 part of zanthoxylum powder, 0.7 part of fennel seeds, 0.2 part of garlic powder, 0.2 part of ginger powder, 0.5 part of green onion powder, 0.6 part of onion, dried orange peel
0.2 part, 0.8 part of cooking wine.
The red oil is made of the raw material of following parts by weight: 15 parts of ready-mixed oil, 4 parts of capsicum, 3.5 parts of Chinese prickly ash, spiceleaf 1.5
Part, octagonal 2 parts, 3.5 parts of green onion, 3.5 parts of ginger, 2.5 parts of garlic, 1.5 parts of white granulated sugar, slow fire boils.
The powder of wrapping up in is made of the raw material of following parts by weight: 1.5 parts of starch, 0.15 part of sodium bicarbonate, 8 parts of breadcrumbs, star
4 parts of snowflake piece.
The production method of a kind of chicken cutlet, comprising the following steps: (1) thaw: it will be singled out the high-quality Fresh Grade Breast solution come
Freeze, material temperature control is at 0-4 DEG C after defrosting；(2) it is sliced: Fresh Grade Breast being sliced, every sheet weight 100-130g；(3) tumbling: will
Fresh Grade Breast and auxiliary material are put into tumbler, vacuumize carry out tumbling, and 0-10 DEG C of temperature, tumbling time 20-40 minutes；(4) it pickles: rolling
Meat material after rubbing is sent between standing, and temperature is controlled at 0-4 DEG C, is pickled 12 hours, until Fresh Grade Breast is completely tasty；(5) it wraps up in powder: will salt down
The Fresh Grade Breast made wraps up in powder, fully wrapped around, does not leak meat；(6) quick-frozen: speed under the conditions of the Fresh Grade Breast after powder is placed on -30 DEG C will be wrapped up in
Freeze, until Fresh Grade Breast central temperature is -18 DEG C；(7) be packed and stored: quick-frozen good chicken cutlet is put into packaging bag and carries out sealing packaging, inspection
It tests after qualification and requires cartonning according to product specification, inner bag, outer container are consistent, and sealing is tight, enter -18 DEG C of freezers and save.
It is star shape snowflake piece that the present invention, which wraps up in powder moderate snow flower piece, increases product beauty and enjoyment, keeps product a fest to the eye,
The present invention without thaw can microwave, baking, frying, fried etc., the catsup that can also be arranged in pairs or groups according to consumer taste, black pepper,
The abundant mouthfeel such as spiced salt powder, barbecue sauce, easy processing are the optimal selections of outgoing picnic, family party.
Embodiment 2
A kind of chicken cutlet, the parts by weight of constitutive material are as follows: 100 parts of Fresh Grade Breast, 3 parts of cure, compounding 0.4 part of water-retaining agent, carragheen
0.4 part, 0.8 part of white granulated sugar, 0.5 part of monosodium glutamate, 0.1 part of chilli powder, 1 part of water-retaining agent, 0.2 part of sodium bicarbonate, 1 part of red oil, chicken essence
0.5 part of cream, 1 part of thickener of compounding, 0.05 part of chilli extract, 40 parts of ice water, wraps up in 35 parts of powder at 6 parts of cornstarch.
The constitutive material and parts by weight of the cure are as follows: 2 parts of cumin powder, 1 part of white pepper powder, 1 part of black pepper, numb green pepper powder
0.2 part, 0.6 part of zanthoxylum powder, 0.5 part of fennel seeds, 0.1 part of garlic powder, 0.15 part of ginger powder, 0.4 part of green onion powder, 0.5 part of onion, dried orange peel
0.1 part, 0.5 part of cooking wine.
The red oil is made of the raw material of following parts by weight: 10 parts of ready-mixed oil, 3 parts of capsicum, 3 parts of Chinese prickly ash, 1 part of spiceleaf, eight
1 part of angle, 3 parts of green onion, 3 parts of ginger, 2 parts of garlic, 1 part of white granulated sugar, slow fire boils.
The powder of wrapping up in is made of the raw material of following parts by weight: 1 part of starch, 0.1 part of sodium bicarbonate, 6 parts of breadcrumbs, star snowflake
3 parts of piece.
Embodiment 3
A kind of chicken cutlet, the parts by weight of constitutive material are as follows: 100 parts of Fresh Grade Breast, 4 parts of cure, compounding 0.6 part of water-retaining agent, carragheen
0.5 part, 1 part of white granulated sugar, 0.6 part of monosodium glutamate, 0.2 part of chilli powder, 2 parts of water-retaining agent, 0.3 part of sodium bicarbonate, 2 parts of red oil, chicken essence cream
0.6 part, 8 parts of cornstarch, compounding 2 parts of thickener, 0.08 part of chilli extract, 50 parts of ice water, wrap up in 50 parts of powder.
The constitutive material and parts by weight of the cure are as follows: 3 parts of cumin powder, 3 parts of white pepper powder, 3 parts of black pepper, numb green pepper powder
0.3 part, 1.5 parts of zanthoxylum powder, 1 part of fennel seeds, 0.3 part of garlic powder, 0.3 part of ginger powder, 0.6 part of green onion powder, 0.7 part of onion, dried orange peel 0.3
Part, 1 part of cooking wine.
The red oil is made of the raw material of following parts by weight: 20 parts of ready-mixed oil, 5 parts of capsicum, 4 parts of Chinese prickly ash, 2 parts of spiceleaf, eight
3 parts of angle, 4 parts of green onion, 4 parts of ginger, 3 parts of garlic, 2 parts of white granulated sugar, slow fire boils.
The powder of wrapping up in is made of the raw material of following parts by weight: 2 parts of starch, 0.2 part of sodium bicarbonate, 10 parts of breadcrumbs, star snow
5 parts of flower piece.
Claims (6)
1. a kind of star chicken cutlet, it is characterised in that: the parts by weight of its constitutive material are as follows: 100 parts of Fresh Grade Breast, is answered at 3-4 parts of cure
With 0.4-0.6 parts of water-retaining agent, 0.4-0.5 parts of carragheen, 0.8-1 parts of white granulated sugar, 0.5-0.6 parts of monosodium glutamate, chilli powder 0.1-0.2
Part, 1-2 parts of water-retaining agent, 0.2-0.3 parts of sodium bicarbonate, 1-2 parts of red oil, 0.5-0.6 parts of chicken essence cream, 6-8 parts of cornstarch, compounding
1-2 parts of thickener, 40-50 parts of ice water, wraps up in 35-50 parts of powder at 0.05-0.08 parts of chilli extract.
2. a kind of star chicken cutlet according to claim 1, it is characterised in that: the parts by weight of its constitutive material are as follows: Fresh Grade Breast
100 parts, 3.5 parts of cure, compounding 0.5 part of water-retaining agent, 0.45 part of carragheen, 0.9 part of white granulated sugar, 0.55 part of monosodium glutamate, chilli powder
0.15 part, 1.5 parts of water-retaining agent, 0.25 part of sodium bicarbonate, 1.5 parts of red oil, 0.55 part of chicken essence cream, 7 parts of cornstarch, compounding thickening
1.5 parts of agent, 45 parts of ice water, wraps up in 40 parts of powder at 0.06 part of chilli extract.
3. a kind of star chicken cutlet according to claim 1, it is characterised in that: the constitutive material and parts by weight of the cure
Are as follows: it is 2-3 parts of cumin powder, 1-3 parts of white pepper powder, 1-3 parts of black pepper, 0.2-0.3 parts of numb green pepper powder, 0.6-1.5 parts of zanthoxylum powder, small
0.5-1 parts of fennel, 0.1-0.3 parts of garlic powder, 0.15-0.3 parts of ginger powder, 0.4-0.6 parts of green onion powder, 0.5-0.7 parts of onion, dried orange peel 0.1-
0.3 part, 0.5-1 parts of cooking wine.
4. a kind of star chicken cutlet according to claim 1, it is characterised in that: the red oil by following parts by weight raw material group
At: 10-20 parts of ready-mixed oil, 3-5 parts of capsicum, 3-4 parts of Chinese prickly ash, 1-2 parts of spiceleaf, 1-3 parts of illiciumverum, 3-4 parts of green onion, 3-4 parts of ginger, garlic 2-
3 parts, 1-2 parts of white granulated sugar, slow fire boils.
5. a kind of star chicken cutlet according to claim 1, it is characterised in that: the powder of wrapping up in is by the raw material group of following parts by weight
At: 1-2 parts of starch, 0.1-0.2 parts of sodium bicarbonate, 6-10 parts of breadcrumbs, 3-5 parts of star snowflake piece.
6. a kind of preparation method of star chicken cutlet as claimed in claims 1-5, it is characterised in that: the following steps are included:
(1) it thaws: will be singled out the high-quality Fresh Grade Breast taken and thaw, material temperature control is at 0-4 DEG C after defrosting；
(2) it is sliced: Fresh Grade Breast being sliced, every sheet weight 100-130g；
(3) tumbling: being put into tumbler for Fresh Grade Breast and auxiliary material, vacuumizes carry out tumbling, and 0-10 DEG C of temperature, tumbling time 20-40
Minute；
(4) pickle: the meat material after tumbling is sent between standing, and temperature is controlled at 0-4 DEG C, is pickled 12 hours, until Fresh Grade Breast enters completely
Taste；
(5) it wraps up in powder: the Fresh Grade Breast pickled is wrapped up in into powder, it is fully wrapped around, do not leak meat；
(6) quick-frozen: will wrap up in it is quick-frozen under the conditions of the Fresh Grade Breast after powder is placed on -30 DEG C, until Fresh Grade Breast central temperature is -18 DEG C；
(7) be packed and stored: quick-frozen good star chicken cutlet is put into packaging bag and carries out sealing packaging, after the assay was approved according to product specification
It is required that cartonning, inner bag, outer container are consistent, and sealing is tight, enter -18 DEG C of freezers and save.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810671500.6A CN108936354A (en) | 2018-06-26 | 2018-06-26 | A kind of chicken cutlet and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810671500.6A CN108936354A (en) | 2018-06-26 | 2018-06-26 | A kind of chicken cutlet and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108936354A true CN108936354A (en) | 2018-12-07 |
Family
ID=64486916
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810671500.6A Pending CN108936354A (en) | 2018-06-26 | 2018-06-26 | A kind of chicken cutlet and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108936354A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111480801A (en) * | 2019-01-25 | 2020-08-04 | 上海联豪食品有限公司 | Conditioning chicken steak and preparation method thereof |
| CN114304526A (en) * | 2021-12-30 | 2022-04-12 | 濮阳市德信食品有限公司 | Conditioning breast steak and preparation method thereof |
| CN114304519A (en) * | 2021-12-29 | 2022-04-12 | 苏州闻达食品配料有限公司 | Normal-temperature lightly-eaten chicken breast and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187818A (en) * | 2014-09-12 | 2014-12-10 | 三统万福（青岛）食品有限公司 | Seasoned chicken cutlet pickling method |
| CN106579016A (en) * | 2016-12-15 | 2017-04-26 | 福建正大食品有限公司 | Chicken steak and processing method thereof |
| CN107484976A (en) * | 2017-09-15 | 2017-12-19 | 濮阳市东大食品有限公司 | A kind of snowflake chicken stick and preparation method thereof |
| CN107692071A (en) * | 2017-09-27 | 2018-02-16 | 鹤壁市永达调理食品有限公司 | A kind of preparation method of the sandwich chicken row of chocolate cheese |
| CN107874146A (en) * | 2017-12-01 | 2018-04-06 | 新希望六和股份有限公司 | A kind of quick-fried slurry chicken row and preparation method thereof |
| CN107927603A (en) * | 2017-11-03 | 2018-04-20 | 陕西蒲城石羊食品有限公司 | A kind of production method of Orleans flavor chicken row |
-
2018
- 2018-06-26 CN CN201810671500.6A patent/CN108936354A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187818A (en) * | 2014-09-12 | 2014-12-10 | 三统万福（青岛）食品有限公司 | Seasoned chicken cutlet pickling method |
| CN106579016A (en) * | 2016-12-15 | 2017-04-26 | 福建正大食品有限公司 | Chicken steak and processing method thereof |
| CN107484976A (en) * | 2017-09-15 | 2017-12-19 | 濮阳市东大食品有限公司 | A kind of snowflake chicken stick and preparation method thereof |
| CN107692071A (en) * | 2017-09-27 | 2018-02-16 | 鹤壁市永达调理食品有限公司 | A kind of preparation method of the sandwich chicken row of chocolate cheese |
| CN107927603A (en) * | 2017-11-03 | 2018-04-20 | 陕西蒲城石羊食品有限公司 | A kind of production method of Orleans flavor chicken row |
| CN107874146A (en) * | 2017-12-01 | 2018-04-06 | 新希望六和股份有限公司 | A kind of quick-fried slurry chicken row and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111480801A (en) * | 2019-01-25 | 2020-08-04 | 上海联豪食品有限公司 | Conditioning chicken steak and preparation method thereof |
| CN114304519A (en) * | 2021-12-29 | 2022-04-12 | 苏州闻达食品配料有限公司 | Normal-temperature lightly-eaten chicken breast and preparation method thereof |
| CN114304526A (en) * | 2021-12-30 | 2022-04-12 | 濮阳市德信食品有限公司 | Conditioning breast steak and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109007648A (en) | A method of improving freezing conditioning fillet | |
| CN102293412B (en) | Method for preparing fragrant smoked leg chop | |
| CN108936354A (en) | A kind of chicken cutlet and preparation method thereof | |
| CN108925874A (en) | It is a kind of to block hereby chicken cutlet and preparation method thereof | |
| CN104544244A (en) | Fried tulip-like chicken wing roots and processing method thereof | |
| CN108936353A (en) | A kind of popcorn chicken and preparation method thereof | |
| CN103598630A (en) | Production method of instant frozen abalone sauce | |
| CN104366588A (en) | High-dietary fiber seaweed fish ball and preparation method thereof | |
| CN105167007A (en) | Processing technology of ready-to-eat fragrant marinated crayfish canned foods capable of being preserved at normal atmospheric temperature | |
| CN103462063A (en) | Preparation method of three chicken nuggets | |
| CN108813438A (en) | A kind of processing method of quick-frozen seasoning steamed crab | |
| CN104522744A (en) | Processing method of soup crayfish tails | |
| CN100496304C (en) | Process for producing instant dumpling with stuffing | |
| CN103919146A (en) | Vacuum low-temperature fried beef jerk and processing technology thereof | |
| CN109363104A (en) | A kind of quick-freezing type three delicacies fish cake and its processing method | |
| CN103653017A (en) | Method for preparing lemon butterfly wing | |
| CN101524165B (en) | Fast food scallop and preparing method thereof | |
| CN107125642A (en) | One kind can the fragrant halogen cray instant leisure food processing technology of normal temperature preservation | |
| CN106136100A (en) | Red Star is to respecting chicken nugget and processing method thereof | |
| CN103976380B (en) | A kind of processing method of sauting snack meat goods processed | |
| CN106360367A (en) | Processing method for ready-to-eat steak | |
| CN107307334A (en) | A kind of fragrant shredded coconut meat shrimp of garlic and its production method | |
| CN102450697A (en) | Processing method for crab meat cuisine with crab carapace | |
| CN104432222A (en) | High-temperature sterilized low-salt instant minced fish product | |
| CN104432220A (en) | Making method of quick-frozen flour-adhered seasoned shishamo |
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 |
Application publication date: 20181207 |
|
| RJ01 | Rejection of invention patent application after publication |