CN111567770A - Crisp fresh and fragrant chicken lotus root and preparation process thereof - Google Patents
Crisp fresh and fragrant chicken lotus root and preparation process thereof Download PDFInfo
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- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
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- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
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Abstract
The invention discloses a crisp, fresh and fragrant chicken lotus root, which comprises the following components in parts by weight: 10-30KG of chicken leg meat, 14-34KG of chicken breast meat, 6-26KG of chicken skin, 0.1-0.3KG of citric acid, 3-7KG of lotus root marinade, 8-12KG of tissue rehydrated protein, 1-3KG of marine light soy sauce, 0.3-0.7KG of marine dark soy sauce, 9-13KG of chopped shallots, 2-3KG of ginger paste, 3-5KG of cassava modified starch and 3-5KG of ice water; the chicken lotus root mixture prepared by the technical scheme has the advantages of aromatic flavor, golden yellow appearance, crisp, fresh and fragrant taste, crisp and tender taste, chicken filling inside, lotus root slices and chicken mixed with each other, rich meat sense, realization of comprehensive utilization of the chicken, wide prospect and satisfaction of the internal demand of consumers.
Description
Technical Field
The invention relates to a chicken product, in particular to a chicken lotus root mixture and a preparation process thereof, and belongs to the technical field of food processing.
Background
The chicken meat is tender and delicious, and can be used in various seasonings due to the light taste, the content of protein in the chicken meat is quite high, and the chicken meat is one of meat with the highest protein and belongs to high-protein and low-fat food.
The content of potassium sulfate amino acid in chicken is quite high, so that the defects of cattle and pork can be overcome, the vitamin A content of the chicken is higher than that of other meat, compared with beef and pork, the vitamin A content of the chicken is higher, leg meat is meat from feet to legs and is meat at the root of the legs, the meat is quite hard, when the chicken is taken together with skin, the fat content is higher, and the chicken is a part with the largest iron content in the whole chicken.
The lotus root belongs to the family of the lotus, is slightly sweet and crisp, can be eaten raw or boiled, is one of common meal vegetables, is also a plant with quite high medicinal value, has rich vitamin C and mineral substances, has medicinal effect, is beneficial to the heart, and has the effects of promoting metabolism and preventing rough skin.
For example, patent document CN200610039770.2 discloses a method for producing quick-frozen lotus root products, in which the lotus root stuffing is manually stirred, which easily results in uneven mixing of meat stuffing, and the lotus root starch is added once, which easily results in uneven starch, and the lotus root finished product has poor taste, poor crispness and darker color.
Disclosure of Invention
The invention aims to solve the technical problem of providing the chicken lotus root which is crisp, fresh and fragrant, crisp and tender, and golden in color.
In order to solve the problems, the invention adopts the following technical scheme:
the crisp, fresh and fragrant chicken lotus root comprises the following raw materials: chicken leg meat, chicken breast meat, chicken skin, lotus root slices, citric acid, lotus root pickling materials, tissue rehydrating protein, sea-sky light soy sauce, sea-sky dark soy sauce, chopped shallot, ginger paste, cassava modified starch, ice water, lotus root pulp, lotus root thin pulp and palm oil.
The following is a further optimization of the above technical solution of the present invention:
the chicken lotus root is prepared from the following components in parts by weight: 10-30KG of chicken leg meat, 14-34KG of chicken breast meat, 6-26KG of chicken skin, 0.1-0.3KG of citric acid, 3-7KG of lotus root marinade, 8-12KG of rehydrated protein, 1-3KG of light soy sauce, 0.3-0.7KG of dark soy sauce, 9-13KG of chopped shallots, 2-3KG of ginger paste, 3-5KG of cassava modified starch and 3-5KG of ice water.
Further optimization: the lotus root slices have the diameter of 4.5-5mm, the thickness of 3.5-4mm and the weight of 4-5 g.
Further optimization: the chicken leg meat and the chicken breast meat are decomposed into 10mm of minced meat, and the chicken skin is decomposed into 4mm of chicken skin mud.
Further optimization: the weight ratio of the coupling pulp is flour: the weight ratio of water is 1: 1.2-1.4.
Further optimization: the weight ratio of the slurry is flour: the weight ratio of water is 1: 2.
The invention also provides a preparation method for preparing the crispy, fresh and fragrant chicken lotus root, which comprises the following steps:
pretreating the raw materials and accurately weighing the raw materials according to the parts by weight.
The following is a further optimization of the above technical solution of the present invention:
the raw materials are pretreated in the step 1), wherein the fat of the chicken leg minced meat is less than 5%, the water loss rate is less than 6%, the fat of the chicken breast minced meat is less than 25%, the water loss rate is less than 6%, the chicken breast minced meat is naturally thawed to 0-4 ℃, the chicken skin is naturally thawed to-4 ℃, the lotus root slices are salted, citric acid is added after desalting, the chicken leg minced meat and the chicken breast minced meat are minced by a 10mm pore plate, and the chicken skin is minced by a 4mm pore plate.
Further optimization: and 2) putting ice water, the lotus root pickling materials, the rehydrated protein, the light soy sauce, the dark soy sauce, the chopped shallots, the ginger paste and the cassava modified starch into a rolling machine, stirring for 1min in the rolling machine, vacuumizing to 0.08MPa, adding the chopped chicken leg, the chopped chicken breast and the mashed chicken skin, rolling and kneading for 20-30min at the speed of 6-8r/min, discharging, wherein the discharging temperature is 5-8 ℃, and standing for 3-5h in a 0-4 ℃ warehouse to obtain meat stuffing.
Further optimization: and in the step 3), carrying out artificial stuffing according to the proportion of 1:1 of the meat stuffing and the lotus root slices, wherein the weight of each artificial stuffing is 16-18g, and thus obtaining the semi-finished chicken lotus root A.
Further optimization: and in the step 4), pulping the flour and the water in a pulping machine at 6-8 ℃ for 30-40min according to the weight ratio, wherein the weight of the pulped flour is 18-20g, and thus obtaining the semi-finished chicken lotus root B.
Further optimization: and 5) putting the semi-finished product chicken lotus root B into a flatting machine, uniformly dipping a layer of flour on the semi-finished product chicken lotus root B, wherein the weight of each half-finished product chicken lotus root B dipped with flour in the flatting machine is 21-23g, and thus obtaining the semi-finished product chicken lotus root C.
Further optimization: and 6) uniformly mixing the flour slurry and water according to a proportion, pulping in a pulping machine at 6-8 ℃ for 30-40min, wherein the weight of each pulp is 25-28g after the pulp is finished, and thus obtaining the semi-finished chicken coupling D.
Further optimization: and step 7) frying the semi-finished chicken lotus root D for 35-40s in palm oil with the oil temperature of 190 ℃, wherein the weight of the fried chicken lotus root D is 27-30g, and thus the crisp, fresh and fragrant chicken lotus root is obtained.
Further optimization: and step 8) is to couple the crisp, fresh and fragrant chicken into a-30-degree refrigeration house, wherein the central temperature is below-18 ℃, and the ice hanging rate is 3-5% when an ice hanging machine or a sprinkling can is used for hanging ice.
The invention adopts the technical scheme and has the following beneficial effects:
(1) the chicken lotus root prepared by the invention has the advantages of aromatic flavor, golden appearance, crisp, fresh and fragrant appearance, crisp and tender taste, chicken filling in the lotus root slices, rich meat feeling, crisp, fragrant and sweet taste due to the fact that the lotus root slices and the chicken are mixed with each other, simple process and convenient production.
(2) The chicken is reshaped by perfectly combining the chicken leg pieces, the chicken breast pieces and the chicken skin, the chicken is more tasty due to the addition of the auxiliary materials, the advantage of good color, fragrance and taste is achieved, meanwhile, the chicken can be comprehensively utilized, and the chicken shaping method has a wide prospect.
(3) The tumbling machine is used for stirring and tumbling the raw materials, so that the chicken can be uniformly absorbed and pickled, the binding force of the meat and the elasticity of the product are improved, the taste of the product can be improved, the water retention property is enhanced, and the tumbling machine has the advantages of low noise, reliable safety performance, simple operation and high use efficiency.
Detailed Description
For purposes of making the objects, aspects and advantages of the present invention more apparent, the present invention will be described in further detail with reference to specific embodiments, which are described herein for illustrative purposes only and are not intended to be limiting.
Example 1: the crispy, fresh and fragrant chicken lotus root starch comprises the following components in parts by weight: 10KG of chicken leg meat, 14KG of chicken breast meat, 6KG of chicken skin, lotus root slices, 0.1KG of citric acid, 3KG of lotus root-mixed pickling material, 8KG of rehydrated protein, 1KG of light soy sauce, 0.3KG of dark soy sauce, 9KG of chopped shallot, 2KG of ginger paste, 3KG of cassava modified starch, 3KG of ice water, lotus root-mixed thick liquid, lotus root-mixed thin liquid.
The lotus root pickling materials in the raw materials are produced by Jiangsu Huatian food science and technology.
The compound protein in the raw materials is produced by a source of a Harbin bond.
The light soy sauce in the raw materials is sea-sky light soy sauce, and the dark soy sauce is sea-sky dark soy sauce.
The cassava starch in the raw materials is produced by Sanwei food (Tianjin) Co.
The coupling thick paste comprises flour and water, wherein the flour: the weight ratio of water is 1: 1.2.
The coupling slurry comprises flour and water, wherein the flour: the weight ratio of water is 1: 2.
The preparation method of the crispy, fresh and fragrant chicken lotus root paste specifically comprises the following steps:
1) pretreatment of raw materials: selecting raw materials of chicken leg meat, chicken breast meat and chicken skin qualified by inspection and quarantine of a regular manufacturer, naturally unfreezing the chicken breast meat to 0 +/-0.2 ℃, unfreezing the chicken skin to-4 +/-0.2 ℃, mincing the chicken leg meat and the chicken breast meat by using a 10mm pore plate, mincing the chicken skin by using a 4mm pore plate, wherein the fat of the chicken leg minced meat is less than 5%, the water loss rate is less than 6%, the fat of the chicken breast minced meat is less than 25%, and the water loss rate is less than 6%.
Salting sliced lotus root with diameter of 4.5mm, thickness of 3.5mm and weight of 4g, desalting, and adding 0.1KG citric acid.
2) Weighing raw materials, adding into a rolling and kneading machine to process meat stuffing: pouring 3KG of lotus root complex pickling materials, 8KG of tissue rehydrated protein, 1KG of marine natural soy sauce, 0.3KG of marine old soy sauce, 9KG of chopped green onions, 2KG of ginger paste, 3KG of cassava modified starch and 3KG of ice water into a rolling and kneading machine, starting a stirring button, stirring for 1min, vacuumizing to 0.08MPa, adding 10KG of chicken leg chopped meat, 14KG of chicken chest chopped meat and 6KG of chicken skin paste into the rolling and kneading machine after all auxiliary materials form uniform liquid, rolling and kneading for 20min in the rolling and kneading machine with the rotating speed of 6r/min, so that the raw materials are fully beaten and massaged, and the pickling is more tasty.
Rolling and kneading all the raw materials fully to obtain mixed meat stuffing, discharging the meat stuffing from the rolling and kneading machine, wherein the temperature of the discharged meat stuffing is 5 +/-0.2 ℃, and placing the meat stuffing in a 0 ℃ warehouse for standing for 3 hours.
3) Filling and forming: and (3) carrying out stuffing forming on the pretreated lotus root slices with the diameter of 4.5mm, the thickness of 3.5mm and the weight of 4g and the well-placed meat stuffing, wherein the lotus root slices and the meat stuffing are stuffed according to the specific gravity of 1:1, the stuffing is uniformly stuffed during stuffing filling, the stuffing is not exposed, and the stuffing is slightly pressed to obtain a semi-finished product of chicken lotus root A, wherein the single weight of the semi-finished product of chicken lotus root 1 is 16 g.
4) Slurry feeding: pulping flour and water at a weight ratio of 1:2 in a pulping machine at 6 + -0.2 deg.C for 30min, uniformly placing the semi-finished chicken lotus root A in a sizing machine, allowing the semi-finished chicken lotus root A to fall into the sizing machine, and opening the upper and lower air knives of the sizing machine to remove excessive slurry, wherein the sized chicken lotus root B has a weight of 18 + -0.2 g.
5) Powdering: and uniformly dipping a layer of flour on the semi-finished product chicken lotus root B by using a flat paving machine, wherein the weight of each semi-finished product chicken lotus root B dipped with the flour is 21 +/-0.2 g, and thus obtaining the semi-finished product chicken lotus root C.
6) And (3) thickening: pulping flour and water at a weight ratio of 1:1.2 in a pulping machine at 6 + -0.2 deg.C for 30min, wherein the pulping principle is in accordance with the present pulping, placing the semi-finished chicken lotus root C uniformly, placing into a thick pulping machine for uniform passage, opening upper and lower air knives of the thick pulping machine to remove excessive slurry, wherein the weight of the starched chicken lotus root D is 25 + -0.2 g, and obtaining the semi-finished chicken lotus root D.
7) Frying: frying the semi-finished chicken lotus root D in palm oil with the oil temperature of 190 +/-2 ℃ for 35s, fishing out the semi-finished chicken lotus root D when the semi-finished chicken lotus root D is golden yellow and uniform in shape, and controlling oil, wherein the weight of each fried chicken lotus root is 28 +/-0.2 g, so that the crisp, fresh and fragrant chicken lotus root is obtained.
8) Quick-freezing and packaging: putting the coupling into a refrigeratory at-30 + -0.2 deg.C, wherein the central part of the coupling is below-18 + -0.2 deg.C, and uniformly coating ice with ice coating machine or spray can, wherein the ice coating rate is 3%.
The method comprises the steps of bagging crisp, fresh and fragrant chicken lotus roots, selecting products with broken skins, exposed meat and shape labels, checking and picking out foreign matter black residues, filling 35 packaging bags, wherein the net weight of each packaging bag is 1000 +/-20 g, sealing the packaging bags by using a continuous sealing machine, requiring good sealing, enabling sealing lines to be smooth and firm, boxing the sewed packaging bags, wherein the net weight of each box is 10KG, putting the packaged boxes into a refrigeration house with the net weight of-18 +/-0.2 ℃ in time for storage, and delivering goods according to the principle of first entering the refrigeration house first out.
Example 2: the crispy, fresh and fragrant chicken lotus root starch comprises the following components in parts by weight: 20KG of chicken leg meat, 24KG of chicken breast meat, 16KG of chicken skin, lotus root slices, 0.2KG of citric acid, 5KG of lotus root complex curing material, 10KG of rehydrated protein, 2KG of light soy sauce, 0.5KG of dark soy sauce, the garrulous 11KG of shallot, 2.5KG of ginger mud, 4KG of cassava modified starch, 4KG of frozen water, the thick liquid of lotus root complex, the thin liquid of lotus root complex.
The lotus root pickling materials in the raw materials are produced by Jiangsu Huatian food science and technology.
The compound protein in the raw materials is produced by a source of a Harbin bond.
The light soy sauce in the raw materials is sea-sky light soy sauce, and the dark soy sauce is sea-sky dark soy sauce.
The cassava starch in the raw materials is produced by Sanwei food (Tianjin) Co.
The coupling thick paste comprises flour and water, wherein the flour: the weight ratio of water is 1: 1.3.
The coupling slurry comprises flour and water, wherein the flour: the weight ratio of water is 1: 2.
The preparation method of the crispy, fresh and fragrant chicken lotus root paste specifically comprises the following steps:
1) pretreatment of raw materials: selecting raw materials of chicken leg meat, chicken breast meat and chicken skin qualified by inspection and quarantine of a regular manufacturer, naturally thawing the chicken breast meat to 0 ℃, thawing the chicken skin to-4 ℃, mincing the chicken leg meat and the chicken breast meat by using a 10mm pore plate, mincing the chicken skin by using a 4mm pore plate, wherein the fat of the chicken leg minced meat is less than 5%, the water loss rate is less than 6%, the fat of the chicken breast minced meat is less than 25%, and the water loss rate is less than 6%.
Salting sliced lotus root with diameter of 4.5mm, thickness of 3.5mm and weight of 4g, desalting, and adding 0.2KG citric acid.
2) Weighing raw materials, adding into a rolling and kneading machine to process meat stuffing: pouring 5KG of lotus root complex curing material, 10KG of tissue rehydrated protein, 2KG of marine natural soy sauce, 0.5KG of marine old soy sauce, 11KG of chopped green onions, 2.5KG of ginger paste, 4KG of cassava modified starch and 4KG of ice water into a rolling and kneading machine, starting a stirring button, stirring for 1min, vacuumizing to 0.08MPa, adding 20KG of chicken leg chopped meat, 24KG of chicken chest chopped meat and 16KG of chicken skin paste into the rolling and kneading machine after all auxiliary materials form uniform liquid, rolling and kneading for 25min in the rolling and kneading machine with the rotating speed of 7r/min, so that the raw materials are fully beaten and massaged, and the curing is more tasty.
Rolling and kneading all the raw materials fully to obtain mixed meat stuffing, discharging the meat stuffing from the rolling and kneading machine, wherein the temperature of the discharged meat stuffing is 6 +/-0.2 ℃, and placing the meat stuffing in a 2 ℃ warehouse for standing for 4 hours.
3) Filling and forming: and (3) carrying out stuffing forming on the pretreated lotus root slices with the diameter of 4.8mm, the thickness of 3.8mm and the weight of 4.5g and the well-placed meat stuffing, wherein the lotus root slices and the meat stuffing are stuffed according to the proportion of 1:1, the stuffing is uniformly stuffed during stuffing filling, the stuffing cannot be exposed, and the stuffing is slightly pressed to obtain a semi-finished product of chicken lotus root A, wherein the weight of each semi-finished product of chicken lotus root A is 17 g.
4) Slurry feeding: pulping flour and water at a weight ratio of 1:2 in a pulping machine at 7 + -0.2 deg.C for 35min, uniformly placing the semi-finished chicken lotus root A in a sizing machine, allowing the semi-finished chicken lotus root A to fall into the sizing machine, and opening the upper and lower air knives of the sizing machine to remove excessive slurry, wherein the sized chicken lotus root B has a weight of 19 + -0.2 g.
5) Powdering: and uniformly dipping a layer of flour on the semi-finished product chicken lotus root B by using a flat paving machine, wherein the weight of each semi-finished product chicken lotus root B dipped with the flour is 22 +/-0.2 g, and thus obtaining the semi-finished product chicken lotus root C.
6) And (3) thickening: pulping flour and water at a weight ratio of 1:1.3 in a pulping machine at 7 + -0.2 deg.C for 35min, wherein the pulping principle is in accordance with the present pulping, placing the semi-finished chicken lotus root C uniformly, placing into a thick pulping machine for uniform passage, opening upper and lower air knives of the thick pulping machine to remove excessive slurry, wherein the weight of the starched chicken lotus root D is 26 + -0.2 g, and obtaining the semi-finished chicken lotus root D.
7) Frying: and frying the semi-finished product chicken lotus root D in palm oil with the oil temperature of 190 +/-2 ℃ for 38s, fishing out the semi-finished product chicken lotus root D when the semi-finished product chicken lotus root D is golden yellow and uniform in shape, and controlling oil, wherein the weight of each fried chicken lotus root is 29 +/-0.2 g, so that the crisp, fresh and fragrant chicken lotus root is obtained.
8) Quick-freezing and packaging: putting the coupling into a refrigeratory at-30 + -0.2 deg.C, wherein the central part of the coupling is below-18 + -0.2 deg.C, and uniformly coating ice with ice coating machine or spray can, wherein the ice coating rate is 4%.
The method comprises the steps of bagging crisp, fresh and fragrant chicken lotus roots, selecting products with broken skins, exposed meat and shape labels, checking and picking out foreign matter black residues, filling 35 packaging bags, wherein the net weight of each packaging bag is 1000 +/-20 g, sealing the packaging bags by using a continuous sealing machine, requiring good sealing, enabling sealing lines to be smooth and firm, boxing the sewed packaging bags, wherein the net weight of each box is 10KG, putting the packaged boxes into a refrigeration house with the net weight of-18 +/-0.2 ℃ in time for storage, and delivering goods according to the principle of first entering the refrigeration house first out.
Example 3: the crispy, fresh and fragrant chicken lotus root starch comprises the following components in parts by weight: 30KG of chicken leg meat, 34KG of chicken breast meat, 26KG of chicken skin, lotus root slices, 0.3KG of citric acid, 7KG of lotus root complex curing material, 12KG of rehydrated protein, 3KG of light soy sauce, 0.7KG of dark soy sauce, the garrulous 13KG of shallot, 3KG of ginger mud, 5KG of cassava modified starch, 5KG of ice water, lotus root complex thick liquid, lotus root complex thin paste.
The lotus root pickling materials in the raw materials are produced by Jiangsu Huatian food science and technology.
The compound protein in the raw materials is produced by a source of a Harbin bond.
The light soy sauce in the raw materials is sea-sky light soy sauce, and the dark soy sauce is sea-sky dark soy sauce.
The cassava starch in the raw materials is produced by Sanwei food (Tianjin) Co.
The coupling thick paste comprises flour and water, wherein the flour: the weight ratio of water is 1: 1.4.
The coupling slurry comprises flour and water, wherein the flour: the weight ratio of water is 1: 2.
The preparation method of the crispy, fresh and fragrant chicken lotus root paste specifically comprises the following steps:
1) pretreatment of raw materials: selecting raw materials of chicken leg meat, chicken breast meat and chicken skin qualified by inspection and quarantine of a regular manufacturer, naturally thawing the chicken breast to 0 +/-0.2 ℃, thawing the chicken skin to-4 +/-0.2 ℃, mincing the chicken leg meat and the chicken breast meat by using a 10mm pore plate, mincing the chicken skin by using a 4mm pore plate, wherein the fat of the chicken leg minced meat is less than 5%, the water loss rate is less than 6%, the fat of the chicken breast minced meat is less than 25%, and the water loss rate is less than 6%.
Salting sliced lotus root with diameter of 5mm, thickness of 4mm and weight of 5g, desalting, and adding 0.3KG citric acid.
2) Weighing raw materials, adding into a rolling and kneading machine to process meat stuffing: pouring 7KG of lotus root complex curing material, 12KG of tissue rehydrated protein, 3KG of marine natural soy sauce, 0.7KG of marine old soy sauce, 13KG of chopped green onions, 3KG of ginger paste, 5KG of cassava modified starch and 5KG of ice water into a rolling and kneading machine, starting a stirring button, stirring for 1min, vacuumizing to 0.08MPa, adding 30KG of chicken leg chopped meat, 34KG of chicken chest chopped meat and 26KG of chicken skin paste into the rolling and kneading machine after all auxiliary materials form uniform liquid, rolling and kneading for 30min in the rolling and kneading machine with the rotating speed of 8r/min, so that the raw materials are fully beaten and massaged, and the pickling is more tasty.
Rolling and kneading all the raw materials fully to obtain mixed meat stuffing, discharging the meat stuffing from the rolling and kneading machine, wherein the temperature of the discharged meat stuffing is 8 +/-0.2 ℃, and placing the meat stuffing in a 4 ℃ warehouse for standing for 5 hours.
3) Filling and forming: and (3) carrying out stuffing forming on the pretreated lotus root slices with the diameter of 5mm, the thickness of 4mm and the weight of 5g and the well-placed meat stuffing, wherein the lotus root slices and the meat stuffing are stuffed according to the specific gravity of 1:1, the stuffing is uniformly stuffed during stuffing, the stuffing cannot be exposed, and the stuffing is slightly pressed to obtain a semi-finished product chicken lotus root A, wherein the single weight of the semi-finished product chicken lotus root A is 18 g.
4) Slurry feeding: pulping flour and water at a weight ratio of 1:2 in a pulping machine at 8 + -0.2 deg.C for 40min, uniformly placing the semi-finished chicken lotus root A in a sizing machine, allowing the semi-finished chicken lotus root A to fall into the sizing machine, and opening the upper and lower air knives of the sizing machine to remove excessive slurry, wherein the sized weight is 20 + -0.2 g, to obtain semi-finished chicken lotus root B.
5) Powdering: and uniformly dipping a layer of flour on the semi-finished product chicken lotus root B by using a flat paving machine, wherein the weight of each semi-finished product chicken lotus root B dipped with the flour is 23 +/-0.2 g, and thus obtaining the semi-finished product chicken lotus root C.
6) And (3) thickening: pulping flour and water at a weight ratio of 1:1.4 in a pulping machine at 8 + -0.2 deg.C for 40min, wherein the pulping principle is in accordance with the present pulping, placing the semi-finished chicken lotus root C uniformly, placing into a thick pulping machine for uniform passage, opening upper and lower air knives of the thick pulping machine to remove excessive slurry, wherein the weight of the starched chicken lotus root D is 28 + -0.2 g, and obtaining the semi-finished chicken lotus root D.
7) Frying: frying the semi-finished chicken lotus root D in palm oil with the oil temperature of 190 +/-2 ℃ for 40s, fishing out the semi-finished chicken lotus root D when the semi-finished chicken lotus root D is golden yellow and uniform in shape, and controlling oil, wherein the weight of each fried chicken lotus root is 30 +/-0.2 g, so that the crisp, fresh and fragrant chicken lotus root is obtained.
8) Quick-freezing and packaging: putting the coupling into a refrigeratory at-30 + -0.2 deg.C, wherein the central part of the coupling is below-18 + -0.2 deg.C, and uniformly coating ice with ice coating machine or spray can, wherein the ice coating rate is 4%.
The method comprises the steps of bagging crisp, fresh and fragrant chicken lotus roots, selecting products with broken skins, exposed meat and shape labels, checking and picking out foreign matter black residues, filling 35 packaging bags, wherein the net weight of each packaging bag is 1000 +/-20 g, sealing the packaging bags by using a continuous sealing machine, requiring good sealing, enabling sealing lines to be smooth and firm, boxing the sewed packaging bags, wherein the net weight of each box is 10KG, putting the packaged boxes into a refrigeration house with the net weight of-18 +/-0.2 ℃ in time for storage, and delivering goods according to the principle of first entering the refrigeration house first out.
Conclusion analysis
The taste, mouthfeel and appearance of the fried coupling of example 1, example 2, example 3 and prior art (marketed) were evaluated according to their own preferences among 20 persons of different occupations and age groups. The pending fried lotus roots were each randomly assigned and evaluated by the consumer, with a best of 10 points and a worst of 0 points.
The results are shown in the following table:
from the above results, it can be seen that: the chicken lotus root obtained by the formula is crisp, fresh and fragrant, crisp, tender and refreshing and golden in color and luster, more accords with the taste of the public, has the characteristic of rich meat sense by combining the delicious taste and tenderness of chicken and the crisp and sweet taste of lotus root slices, is added with auxiliary materials and has the natural fragrance of the auxiliary materials, so that the prepared chicken lotus root is strong in fragrance, golden in appearance, crisp, fresh, fragrant, crisp, tender and refreshing, is simple in process and convenient for mass production.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (10)
1. The crisp, fresh and fragrant chicken lotus root comprises the following raw materials in parts by weight: lotus root slices, 10-30KG of chicken leg meat, 14-34KG of chicken breast meat, 6-26KG of chicken skin, 0.1-0.3KG of citric acid, 3-7KG of lotus root pickling material, 8-12KG of rehydrated protein, 1-3KG of light soy sauce, 0.3-0.7KG of dark soy sauce, 9-13KG of chopped green onion, 2-3KG of ginger paste, 3-5KG of cassava modified starch, 3-5KG of ice water, lotus root pulp, thin pulp and palm oil.
2. The crispy fresh flavored coupling according to claim 1, wherein: the lotus root slices have the diameter of 4.5-5mm, the thickness of 3.5-4mm and the weight of 4-5 g.
3. The crispy fresh flavored coupling according to claim 2, wherein: the chicken leg meat and the chicken breast meat are decomposed into chicken leg minced meat and chicken breast minced meat with the particle size of 10mm, and the chicken skin is decomposed into chicken skin mud with the particle size of 4 mm.
4. The crispy fresh flavored coupling according to claim 3, wherein: the weight ratio of the coupling pulp is flour: water =1: 1.2-1.4; the weight ratio of the slurry is flour: water =1: 2.
5. A method for preparing a crispy fresh savoury lotus root according to any of claims 1 to 4, characterized in that: the method specifically comprises the following steps:
pretreating the raw materials and accurately weighing the raw materials according to parts by weight;
putting ice water, lotus root pickling materials, tissue rehydrating protein, Haitian light soy sauce, Haitian dark soy sauce, chopped shallots, ginger paste and cassava modified starch into a rolling and kneading machine, adding chicken leg meat, chicken breast meat, chicken skin and citric acid into the rolling and kneading machine after the auxiliary materials form uniform liquid, and stirring to obtain meat stuffing;
manually filling the meat stuffing and the lotus root slices in a ratio of 1:1 to obtain a semi-finished chicken lotus root mixture A;
putting flour and water into a pulping machine according to a proportion, uniformly mixing to obtain thin paste, putting the semi-finished product chicken coupling A into the pulping machine for pulp fall to obtain a semi-finished product chicken coupling B;
putting the semi-finished chicken lotus root B into a flat paving machine, and uniformly dipping a layer of flour to obtain a semi-finished chicken lotus root C;
uniformly mixing the flour slurry and water by a pulping machine according to a proportion to obtain thick slurry, and passing the semi-finished product chicken coupling C through a thick pulping machine to obtain a semi-finished product chicken coupling D;
frying the semi-finished chicken lotus root D with palm oil to obtain crisp, fresh and fragrant chicken lotus root;
quick-freezing the lotus root, hanging ice, bagging, sealing and boxing.
6. The method for preparing crispy fresh fragrant lotus root according to claim 5, wherein the method comprises the following steps: and the step 2) is that the auxiliary materials are stirred in a tumbling machine for 1min, then the vacuum pumping is carried out to 0.08MPa, chicken is added, and the rolling and kneading machine is used for tumbling for 20-30min and discharging, wherein the discharging temperature is 5-8 ℃, and the mixture is placed in a 0-4 ℃ refrigeration house for standing for 3-5 h.
7. The preparation method of crispy fresh flavored lotus root, according to claim 6, is characterized in that: the single weight of the artificially stuffed stuffing in the step 3) is 16-18 g.
8. The method for preparing crispy fresh flavored lotus root according to claim 7, wherein the method comprises the following steps: the step 4) is that the flour and the water are mixed according to the weight ratio of 1:2 is pulped in a pulping machine at the temperature of 6-8 ℃ for 30-40min, wherein the single weight of the coupled pulp after pulping is 18-20 g.
9. The method for preparing crispy fresh flavored lotus root according to claim 8, wherein the method comprises the following steps: the step 6) is that flour and water =1: pulping 1.2-1.4 coupling pulp in 6-8 deg.C pulping machine for 30-40min, wherein the single weight of the coupling pulp is 25-28 g.
10. The method for preparing crispy fresh flavored lotus root according to claim 9, wherein the method comprises the following steps: and step 7) frying the semi-finished chicken lotus root 4 in palm oil at the oil temperature of 190 ℃ for 35-40s, wherein the weight of each fried lotus root is 27-30 g.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112753971A (en) * | 2021-01-25 | 2021-05-07 | 扬州天成食品有限公司 | Production method of quick-frozen lotus root product |
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| CN101653221A (en) * | 2009-08-05 | 2010-02-24 | 荣成波德隆食品有限公司 | Preparation method of fast-frozen fried chicken lotus root box |
| CN107373300A (en) * | 2017-07-17 | 2017-11-24 | 诸城市东方食品有限公司 | A kind of popcorn chicken and its processing method |
| CN108925874A (en) * | 2018-06-26 | 2018-12-04 | 濮阳市德信食品有限公司 | It is a kind of to block hereby chicken cutlet and preparation method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101653221A (en) * | 2009-08-05 | 2010-02-24 | 荣成波德隆食品有限公司 | Preparation method of fast-frozen fried chicken lotus root box |
| CN107373300A (en) * | 2017-07-17 | 2017-11-24 | 诸城市东方食品有限公司 | A kind of popcorn chicken and its processing method |
| CN108925874A (en) * | 2018-06-26 | 2018-12-04 | 濮阳市德信食品有限公司 | It is a kind of to block hereby chicken cutlet and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112753971A (en) * | 2021-01-25 | 2021-05-07 | 扬州天成食品有限公司 | Production method of quick-frozen lotus root product |
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Application publication date: 20200825 |