CN111150002A - Japanese Tangyang fried chicken and preparation method thereof - Google Patents
Japanese Tangyang fried chicken and preparation method thereof Download PDFInfo
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- CN111150002A CN111150002A CN202010042712.5A CN202010042712A CN111150002A CN 111150002 A CN111150002 A CN 111150002A CN 202010042712 A CN202010042712 A CN 202010042712A CN 111150002 A CN111150002 A CN 111150002A
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- 240000005856 Lyophyllum decastes Species 0.000 title claims abstract description 27
- 235000013194 Lyophyllum decastes Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 238000005096 rolling process Methods 0.000 claims abstract description 26
- 238000007710 freezing Methods 0.000 claims abstract description 13
- 230000008014 freezing Effects 0.000 claims abstract description 10
- 238000004898 kneading Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 8
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000010931 gold Substances 0.000 claims abstract description 4
- 229910052737 gold Inorganic materials 0.000 claims abstract description 4
- 238000000227 grinding Methods 0.000 claims abstract description 4
- 238000004513 sizing Methods 0.000 claims abstract description 4
- 235000015228 chicken nuggets Nutrition 0.000 claims description 24
- 235000013372 meat Nutrition 0.000 claims description 23
- 238000007789 sealing Methods 0.000 claims description 23
- 239000007788 liquid Substances 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 12
- 239000005457 ice water Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 4
- 229920002261 Corn starch Polymers 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 244000062245 Hedychium flavescens Species 0.000 claims description 3
- 229910019142 PO4 Inorganic materials 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 239000002390 adhesive tape Substances 0.000 claims description 3
- 235000013614 black pepper Nutrition 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 239000002131 composite material Substances 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims description 3
- 235000021398 garlic paste Nutrition 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 3
- 239000010452 phosphate Substances 0.000 claims description 3
- 239000001931 piper nigrum l. white Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000000523 sample Substances 0.000 claims description 3
- 210000002374 sebum Anatomy 0.000 claims description 3
- 239000008159 sesame oil Substances 0.000 claims description 3
- 235000011803 sesame oil Nutrition 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 241000287828 Gallus gallus Species 0.000 description 5
- 235000013330 chicken meat Nutrition 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 150000002739 metals Chemical class 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 239000000126 substance Substances 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of food, in particular to a Japanese type Tang Yang fried chicken nugget and a preparation method thereof, wherein the Japanese type Tang Yang fried chicken nugget is burnt outside and tender inside, has rich taste, retains the nutritive value of the Japanese type Tang Yang fried chicken nugget, and causes people to have new knowledge of the fried chicken nugget; the method comprises the following steps: s1, processing raw materials; s2, rolling and kneading; s3, standing; s4, powdering: s5, sizing; s6, frying; s7, checking the product; s8, single freezing; s9, bagging; s10, detecting by gold; s11, boxing; s12, storing in a finished product warehouse at the temperature of minus 20 ℃; and S13, eating.
Description
Technical Field
The invention relates to the technical field of food, in particular to Japanese type Tang Yang fried chicken nuggets and a preparation method thereof.
Background
As is well known, the living standard of people has been remarkably improved in recent years, and diversification of foods has been pursued. At present, chickens in domestic meat and poultry markets belong to popular products, are popular with consumers, and consume a large amount of chickens throughout the country every year. Among the chicken products, a popular type of product is fried chicken products.
Most of the fried chicken in the prior art are the composition of the mashed meat and the flour, so that the mouthfeel and the nutritional value are greatly reduced, and a large amount of metal substances can be adhered to the chicken in the process of stirring, so that the chicken is uncomfortable after being eaten.
Disclosure of Invention
In order to solve the technical problems, the invention provides the Japanese type Tang Yang fried chicken nuggets and the preparation method thereof, wherein the Japanese type Tang Yang fried chicken nuggets are burnt outside and tender inside, have rich mouthfeel, and retain the nutritive value of the Japanese type Tang Yang fried chicken nuggets, thereby causing people to have new knowledge about the fried chicken nuggets.
The invention relates to a Japanese Tang Yang fried chicken and a preparation method thereof, which comprises the following steps: s1, raw material treatment: removing skin and bone and leg meat, cutting to remove excessive sebum, making the shape of the product similar to square, removing other foreign matters such as hard stem and hair, and removing blood stasis with an area less than 1cm2The target temperature is 0-10 ℃, and the weight fraction of the single chicken nuggets is 100 parts;
s2, rolling and kneading: mixing the chicken nuggets and the rolling liquid in the step S1 for vacuum rolling, wherein the weight fraction of the chicken nuggets and the rolling liquid is 100: 26.05 parts, controlling the temperature of the tumbling liquid to be 0-5 ℃, and controlling the temperature of the rolled and kneaded raw materials as follows: taking out and placing the rolled and kneaded material in a raw material box at 0-10 ℃;
s3, standing: s2, placing the rolled and kneaded raw materials in a raw material box for standing, keeping the rolled and kneaded raw materials at 0-5 ℃, placing for 3-4 hours, and leveling the product in the raw material box;
s4, powdering: putting 4 parts of Japanese imported tempura powder and the product obtained in the step S3 into a flour-making machine for rolling and kneading uniformly:
s5, sizing: 4 parts of tempura powder (imported from Japan), 0.2 part of glucose, 18 parts of Niqing tempura powder TFL-05Q, 2 parts of corn starch and 18 parts of ice water are stirred at high speed to prepare a batter, the batter and the product obtained in the step S4 are placed into a batter and are starched by a rolling machine, and the starched raw materials are used up within 2 hours;
s6, frying: frying the flour-coated product at 170-175 ℃ for 40 seconds in S5, wherein the acid value of the oil is below 3.5;
s7, inspection: picking out exposed meat or large-sized meat in the frying process, dressing the large-sized meat and then replenishing slurry, putting the meat on a chain, frying the meat on a secondary frying machine, and taking out the meat;
s8, single freezing: in the step S7, the product is put into a quick-freezing warehouse or a single freezing machine in time, and the product is required to be less than or equal to-18 ℃ after single freezing;
s9, bagging: a special packaging bag (a blank bag and a label) is used for heat sealing, the sealing is required to be 2cm away from the bag opening, the sealing is standard, no fold, no infirm sealing phenomenon and no damage are caused; the production date is printed at the sealing position of the bag;
s10, gold probe: fe: 1.5mm phi; sus: 2mm phi; nonfe2mm φ could not be detected;
s11, boxing: a special packing box (blank box and label) is used, the adhesive tape sealing box is flat and straight without folds, the lower sealing is 4cm, the sealing box is tight, and the crack is not more than 1.5 cm; the card printing production date is at the position set by the carton;
s12, storing in a finished product warehouse at the temperature of minus 20 ℃;
s13, eating: when the chicken nuggets are used, the packaging bag is torn off, the chicken nuggets are taken out, the chicken nuggets are placed in oil heat, the chicken nuggets are preheated with soft fire for 1 minute, and the chicken nuggets are fried with big fire for 3-5 minutes and then fished out for eating.
The invention relates to a Japanese Tangyang fried chicken and a preparation method thereof, wherein in the step S2, the rolling liquid comprises, by weight, 5 parts of sake, 0.6 part of peeled Yunnan yellow ginger paste, 1.6 parts of fresh garlic paste, 0.8 part of salt, 1.5 parts of white granulated sugar, 0.6 part of monosodium glutamate, 0.15 part of white pepper powder, 2 parts of sake, 1.2 parts of mirin, 2 parts of Haitianpian Yipinxian, 0.4 part of composite phosphate, 0.2 part of sesame oil and 15 parts of ice water, and the rolling liquid is uniformly stirred at a high speed during preparation and is used up within 1 hour after stirring.
The invention relates to a Japanese Tang Yang fried chicken nugget and a preparation method thereof, wherein in the step S2, the tumbling vacuum degree is-0.08 Mpa, and the rotating speed is 6-7 r/min.
The Japanese Tang Yang fried chicken nuggets are prepared by the method.
Compared with the prior art, the invention has the beneficial effects that:
the fried chicken is burnt outside and tender inside, has good taste, retains the nutritive value of the fried chicken, causes people to know new fried chicken, cannot detect FE and Sus metals inside, and is harmless to the body of a user.
Detailed Description
The following examples are given to further illustrate the embodiments of the present invention. The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.
The invention relates to a Japanese Tang Yang fried chicken and a preparation method thereof, which comprises the following steps: s1, raw material treatment: removing skin, bone and leg meat, and cuttingThe rest sebum is square, the raw material has no other foreign matters such as hard rod hair, and the area of blood stasis is less than 1cm2The target temperature is 0-10 ℃, and the weight fraction of the single chicken nuggets is 100 parts;
s2, rolling and kneading: the weight fractions of the raw materials in the rolling liquid are 5 parts of sake, 0.6 part of peeled Yunnan yellow ginger paste, 1.6 parts of fresh garlic paste, 0.8 part of salt, 1.5 parts of white granulated sugar, 0.6 part of monosodium glutamate, 0.15 part of white pepper powder, 2 parts of sake, 1.2 parts of Benzoline, 2 parts of Haitianpiwen fresh, 0.4 part of composite phosphate, 0.2 part of sesame oil and 15 parts of ice water, the rolling liquid is prepared by stirring and mixing uniformly at a high speed and is used up within 1 hour after stirring, the chicken nuggets and the rolling liquid in the step S1 are mixed for vacuum rolling, and the weight fractions of the chicken nuggets and the rolling liquid are 100: 26.05 parts, controlling the temperature of the tumbling liquid to be 0-5 ℃, and controlling the temperature of the rolled and kneaded raw materials as follows: rolling and kneading at 0-10 deg.c and 6-7 rpm under-0.08 MPa, and setting in material box;
s3, standing: s2, placing the rolled and kneaded raw materials in a raw material box for standing, keeping the rolled and kneaded raw materials at 0-5 ℃, placing for 3-4 hours, and leveling the product in the raw material box;
s4, powdering: putting 4 parts of Japanese imported tempura powder and the product obtained in the step S3 into a flour-making machine for rolling and kneading uniformly:
s5, sizing: 4 parts of tempura powder (imported from Japan), 0.2 part of glucose, 18 parts of Niqing tempura powder TFL-05Q, 2 parts of corn starch and 18 parts of ice water are stirred at high speed to prepare a batter, the batter and the product obtained in the step S4 are placed into a batter and are starched by a rolling machine, and the starched raw materials are used up within 2 hours;
s6, frying: frying the flour-coated product at 170-175 ℃ for 40 seconds in S5, wherein the acid value of the oil is below 3.5;
s7, inspection: picking out exposed meat or large-sized meat in the frying process, dressing the large-sized meat and then replenishing slurry, putting the meat on a chain, frying the meat on a secondary frying machine, and taking out the meat;
s8, single freezing: in the step S7, the product is put into a quick-freezing warehouse or a single freezing machine in time, and the product is required to be less than or equal to-18 ℃ after single freezing;
s9, bagging: a special packaging bag (a blank bag and a label) is used for heat sealing, the sealing is required to be 2cm away from the bag opening, the sealing is standard, no fold, no infirm sealing phenomenon and no damage are caused; the date of manufacture is printed at the bag closure.
S10, gold probe: fe: 1.5mm phi; sus: 2mm phi; nonfe2mm φ could not be detected;
s11, boxing: a special packing box (blank box and label) is used, the adhesive tape sealing box is flat and straight without folds, the lower sealing is 4cm, the sealing box is tight, and the crack is not more than 1.5 cm; the card printing production date is at the position set by the carton;
s12, storing in a finished product warehouse at the temperature of minus 20 ℃;
s13, eating: when the chicken nuggets are used, the packaging bag is torn off, the chicken nuggets are taken out, the chicken nuggets are placed in oil heat, the chicken nuggets are preheated with soft fire for 1 minute, and the chicken nuggets are fried with big fire for 3-5 minutes and then fished out for eating.
In order to verify the beneficial effect of the invention, 10 panellists are randomly selected, the Japanese type Tang Yang fried chicken nuggets prepared by the embodiment of the invention and the preparation method thereof are tasted, and the grading is carried out from two aspects of flavor, taste and the like, so that the following data are obtained:
the above description is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, several modifications and variations can be made without departing from the technical principle of the present invention, and these modifications and variations should also be regarded as the protection scope of the present invention.
Claims (4)
1. A Japanese Tang Yang fried chicken nugget and a preparation method thereof are characterized by comprising the following steps: s1, raw material treatment: removing skin and bone and leg meat, cutting to remove excessive sebum, making the shape of the product similar to square, removing other foreign matters such as hard stem and hair, and removing blood stasis with an area less than 1cm2The target temperature is 0-10 ℃, and the weight fraction of the single chicken nuggets is 100 parts;
s2, rolling and kneading: mixing the chicken nuggets and the rolling liquid in the step S1 for vacuum rolling, wherein the weight fraction of the chicken nuggets and the rolling liquid is 100: 26.05 parts, controlling the temperature of the tumbling liquid to be 0-5 ℃, and controlling the temperature of the rolled and kneaded raw materials as follows: taking out and placing the rolled and kneaded material in a raw material box at 0-10 ℃;
s3, standing: s2, placing the rolled and kneaded raw materials in a raw material box for standing, keeping the rolled and kneaded raw materials at 0-5 ℃, placing for 3-4 hours, and leveling the product in the raw material box;
s4, powdering: putting 4 parts of Japanese imported tempura powder and the product obtained in the step S3 into a flour-making machine for rolling and kneading uniformly:
s5, sizing: 4 parts of tempura powder (imported from Japan), 0.2 part of glucose, 18 parts of Niqing tempura powder TFL-05Q, 2 parts of corn starch and 18 parts of ice water are stirred at high speed to prepare a batter, the batter and the product obtained in the step S4 are placed into a batter and are starched by a rolling machine, and the starched raw materials are used up within 2 hours;
s6, frying: frying the flour-coated product at 170-175 ℃ for 40 seconds in S5, wherein the acid value of the oil is below 3.5;
s7, inspection: picking out exposed meat or large-sized meat in the frying process, dressing the large-sized meat and then replenishing slurry, putting the meat on a chain, frying the meat on a secondary frying machine, and taking out the meat;
s8, single freezing: in the step S7, the product is put into a quick-freezing warehouse or a single freezing machine in time, and the product is required to be less than or equal to-18 ℃ after single freezing;
s9, bagging: a special packaging bag (a blank bag and a label) is used for heat sealing, the sealing is required to be 2cm away from the bag opening, the sealing is standard, no fold, no infirm sealing phenomenon and no damage are caused; the production date is printed at the sealing position of the bag;
s10, gold probe: fe: 1.5mm phi; sus: 2mm phi; nonfe2mm φ could not be detected;
s11, boxing: a special packing box (blank box and label) is used, the adhesive tape sealing box is flat and straight without folds, the lower sealing is 4cm, the sealing box is tight, and the crack is not more than 1.5 cm; the card printing production date is at the position set by the carton;
s12, storing in a finished product warehouse at the temperature of minus 20 ℃;
s13, eating: when the chicken nuggets are used, the packaging bag is torn off, the chicken nuggets are taken out, the chicken nuggets are placed in oil heat, the chicken nuggets are preheated with soft fire for 1 minute, and the chicken nuggets are fried with big fire for 3-5 minutes and then fished out for eating.
2. The method for preparing Japanese Dongyang fried chicken nuggets according to claim 1, wherein the rolling liquid of step S2 comprises, by weight, 5 parts of sake, 0.6 part of peeled Yunnan yellow ginger paste, 1.6 parts of fresh garlic paste, 0.8 part of salt, 1.5 parts of white granulated sugar, 0.6 part of monosodium glutamate, 0.15 part of white pepper powder, 2 parts of sake, 1.2 parts of mirin, 2 parts of Haitianpian fresh, 0.4 part of composite phosphate, 0.2 part of sesame oil and 15 parts of ice water, and the rolling liquid is prepared by uniformly stirring at a high speed and is used up within 1 hour after stirring.
3. The method of preparing Japanese Tang Yang fried chicken nuggets according to claim 2, wherein the tumbling vacuum degree of step S2 is-0.08 MPa, and the rotation speed is 6-7 rpm.
4. The Japanese Dongyang fried chicken nuggets according to any one of claims 1 to 3, and the Japanese Dongyang fried chicken nuggets obtained by the preparation method thereof.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN202010042712.5A CN111150002A (en) | 2020-01-15 | 2020-01-15 | Japanese Tangyang fried chicken and preparation method thereof |
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| CN202010042712.5A CN111150002A (en) | 2020-01-15 | 2020-01-15 | Japanese Tangyang fried chicken and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113812576A (en) * | 2021-09-27 | 2021-12-21 | 天津春发生物科技集团有限公司 | Method for making chicken nuggets with flavor of snail rice noodles |
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| CN104544241A (en) * | 2014-12-12 | 2015-04-29 | 潍坊润田食品有限责任公司 | Fried chicken thigh kara-age string and manufacturing method thereof |
| CN109198476A (en) * | 2018-08-16 | 2019-01-15 | 山东佳士博食品有限公司 | Crisp smooth Teng Jiao taste Tang Yang chicken nugget of one kind and preparation method thereof |
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2020
- 2020-01-15 CN CN202010042712.5A patent/CN111150002A/en active Pending
Patent Citations (5)
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|---|---|---|---|---|
| JP2003125724A (en) * | 2001-10-19 | 2003-05-07 | Matsutani Chem Ind Ltd | Method for producing fried bean curd for inari-sushi |
| CN104187807A (en) * | 2014-08-27 | 2014-12-10 | 河南省淇县永达食业有限公司 | Preparation method of Japanese-flavor sweet potato fried chicken |
| CN104187811A (en) * | 2014-08-28 | 2014-12-10 | 河南永达清真食品有限公司 | Making method of rice grain chicken |
| CN104544241A (en) * | 2014-12-12 | 2015-04-29 | 潍坊润田食品有限责任公司 | Fried chicken thigh kara-age string and manufacturing method thereof |
| CN109198476A (en) * | 2018-08-16 | 2019-01-15 | 山东佳士博食品有限公司 | Crisp smooth Teng Jiao taste Tang Yang chicken nugget of one kind and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113812576A (en) * | 2021-09-27 | 2021-12-21 | 天津春发生物科技集团有限公司 | Method for making chicken nuggets with flavor of snail rice noodles |
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Application publication date: 20200515 |