CN114304522A - Golden popcorn chicken and preparation method thereof - Google Patents
Golden popcorn chicken and preparation method thereof Download PDFInfo
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- CN114304522A CN114304522A CN202111609847.6A CN202111609847A CN114304522A CN 114304522 A CN114304522 A CN 114304522A CN 202111609847 A CN202111609847 A CN 202111609847A CN 114304522 A CN114304522 A CN 114304522A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 68
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 40
- 241000482268 Zea mays subsp. mays Species 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 37
- 239000000843 powder Substances 0.000 claims abstract description 32
- 238000005554 pickling Methods 0.000 claims abstract description 23
- 239000002002 slurry Substances 0.000 claims abstract description 22
- 206010034203 Pectus Carinatum Diseases 0.000 claims abstract description 20
- 239000005457 ice water Substances 0.000 claims abstract description 16
- 229920001592 potato starch Polymers 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 14
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 11
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 11
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 11
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 11
- 238000005491 wire drawing Methods 0.000 claims abstract description 11
- 235000013372 meat Nutrition 0.000 claims description 21
- 238000004806 packaging method and process Methods 0.000 claims description 12
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 10
- 239000011248 coating agent Substances 0.000 claims description 9
- 238000000576 coating method Methods 0.000 claims description 9
- 238000004898 kneading Methods 0.000 claims description 9
- 238000000465 moulding Methods 0.000 claims description 9
- 238000005096 rolling process Methods 0.000 claims description 9
- 235000002566 Capsicum Nutrition 0.000 claims description 8
- 239000006002 Pepper Substances 0.000 claims description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims description 8
- 235000017804 Piper guineense Nutrition 0.000 claims description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 238000010257 thawing Methods 0.000 claims description 6
- 244000291564 Allium cepa Species 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 235000005979 Citrus limon Nutrition 0.000 claims description 5
- 244000131522 Citrus pyriformis Species 0.000 claims description 5
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 235000015090 marinades Nutrition 0.000 claims description 5
- 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 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000015067 sauces Nutrition 0.000 claims description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 2
- 240000003768 Solanum lycopersicum Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000006071 cream Substances 0.000 abstract 1
- 241000722363 Piper Species 0.000 description 6
- 241000227653 Lycopersicon Species 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 240000008574 Capsicum frutescens Species 0.000 description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000038 chest Anatomy 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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- Grain Derivatives (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The golden popcorn chicken and the preparation method thereof belong to the field of food, and the golden popcorn chicken comprises the following raw materials in parts by weight: 60-80 parts of chicken breast pieces, 8-11 parts of chicken skin, 8-11 parts of wire-drawing protein, 4-6 parts of pickling materials, 0.3-0.6 part of water-retaining agent, 0.2-0.4 part of chicken cream, 40-70 parts of ice water, 0.5-1.5 parts of potato starch, 8-12 parts of edible oil, 20-35 parts of slurry and 25-40 parts of wrapping powder.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to golden popcorn chicken and a preparation method thereof.
Background
In the production process of meat processing enterprises, a large amount of minced meat can be produced, and how to recycle the minced meat is how to reduce the product cost, which is a difficult problem which needs to be solved urgently by the enterprises. The golden chicken popcorn is a chicken product mainly made of the raw materials of the minced meat produced in the production process, and can help enterprises of the same type to improve the product value, reduce the loss of the minced meat and save the product cost.
Disclosure of Invention
The invention aims to overcome the problem of utilization of the chest fragments of the same type of enterprises, and provides the popcorn chicken product which is tender in meat quality, crispy and delicious, rich in nutrition and convenient to process, and the preparation method thereof.
The golden popcorn chicken comprises the following raw materials in parts by weight: 60-80 parts of chicken breast pieces, 8-11 parts of chicken skin, 8-11 parts of wiredrawing protein, 4-6 parts of pickling materials, 0.3-0.6 part of water-retaining agent, 0.2-0.4 part of chicken paste, 40-70 parts of ice water, 0.5-1.5 parts of potato starch, 8-12 parts of edible oil, 20-35 parts of slurry and 25-40 parts of wrapping powder.
The golden popcorn chicken comprises the following raw materials in parts by weight: 70 parts of chicken breast pieces, 10 parts of chicken skin, 10 parts of wiredrawing protein, 5 parts of pickling materials, 0.5 part of water-retaining agent, 0.3 part of chicken paste, 50 parts of ice water, 1 part of potato starch, 10 parts of edible oil, 30 parts of slurry and 30 parts of wrapping powder.
The marinade comprises the following raw materials in parts by weight: 3-5 parts of salt, 0.1-0.2 part of white granulated sugar, 1-2 parts of chicken essence, 1-2 parts of cooking wine, 1-2 parts of monosodium glutamate, 0.2-0.3 part of pepper, 0.1-0.2 part of pepper, 0.05-0.15 part of bay leaf, 0.05-0.1 part of tomato sauce, 0.2-0.3 part of onion powder and 0.05-0.1 part of lemon juice.
The weight ratio of the starch powder to the ice water in the slurry is 1: 1.
The wrapping powder comprises the following raw materials in parts by weight: 13-15 parts of strong flour, 2-4 parts of potato starch and 0.05-0.15 part of baking soda.
The preparation method of the golden popcorn chicken comprises the following steps: (1) unfreezing: thawing the chicken breast mince, and controlling the central temperature below-4 ℃ after thawing; (2) rolling and kneading: putting the chicken breast minced meat and the chicken skin into a rolling and kneading machine, simultaneously adding pickling materials, edible oil, a water-retaining agent, chicken paste, ice water, potato starch and wire-drawing protein, vacuumizing, and rolling and kneading for 1.5 hours under the vacuum degree of 0.8 Mpa; (3) pickling: feeding the rolled meat material into a pickling warehouse for pickling for 4-6 hours, controlling the temperature of the pickling warehouse to be 0-4 ℃ until the chicken breast minced meat is completely tasty; (4) cooling the raw materials: cooling the pickled raw materials to-5 to-10 ℃; (5) raw material molding: molding the cooled raw materials by a molding machine to prepare a minced meat combined product, wherein the weight of each particle is 5-8 g; (6) preparing slurry: crushing the raw materials of the slurry, sieving the crushed raw materials with a 100-mesh sieve to obtain fine powder, and uniformly mixing the fine powder to obtain slurry; (7) frying: frying the chicken popcorn with the flour in a frying machine, wherein the temperature of the frying machine is controlled between 165 ℃ and 175 ℃, the frying time is controlled within 5 minutes, and the fried appearance is golden; (8) frying: coating the formed popcorn chicken with the pulp, and then uniformly coating with coating powder, wherein the weight of each popcorn chicken is 8-12g, and the popcorn chicken is fluffy and does not expose meat; (9) quick-freezing: quick-freezing for 30 minutes below minus 30 ℃ to ensure that the central temperature of the finished product reaches minus 18 ℃; (10) packaging and warehousing: and (4) putting the quick-frozen popcorn chicken into a packaging bag for sealing and packaging, and warehousing and storing according to packaging specifications after the popcorn chicken is inspected to be qualified.
Advantageous effects
The chicken breast mince has the beneficial effects that the chicken breast mince is fully utilized, the product loss is reduced, the cost is saved, the chicken popcorn is crispy outside and tender inside, is crispy and delicious, is not greasy, is rich in nutrition, is simple in preparation process and is convenient to eat.
Detailed Description
The present invention is further illustrated by the following examples, which do not limit the present invention in any way, and any modifications or changes that can be easily made by a person skilled in the art to the present invention will fall within the scope of the claims of the present invention without departing from the technical solution of the present invention.
Example 1
The golden popcorn chicken comprises the following raw materials in parts by weight: 70 parts of chicken breast pieces, 10 parts of chicken skin, 10 parts of wiredrawing protein, 5 parts of pickling materials, 0.5 part of water-retaining agent, 0.3 part of chicken paste, 50 parts of ice water, 1 part of potato starch, 10 parts of edible oil, 30 parts of slurry and 30 parts of wrapping powder.
The marinade comprises the following raw materials in parts by weight: 4 parts of salt, 0.15 part of white granulated sugar, 1.5 parts of chicken essence, 1.5 parts of cooking wine, 1.5 parts of monosodium glutamate, 0.25 part of pepper, 0.15 part of pepper, 0.1 part of bay leaf, 0.08 part of tomato sauce, 0.25 part of onion powder and 0.07 part of lemon juice.
The weight ratio of the starch powder to the ice water in the slurry is 1: 1.
The wrapping powder comprises the following raw materials in parts by weight: 14 parts of strong flour, 3 parts of potato starch and 0.1 part of baking soda.
The preparation method of the golden popcorn chicken comprises the following steps: (1) unfreezing: thawing the chicken breast mince, and controlling the central temperature below-4 ℃ after thawing; (2) rolling and kneading: putting the chicken breast minced meat and the chicken skin into a rolling and kneading machine, simultaneously adding pickling materials, edible oil, a water-retaining agent, chicken paste, ice water, potato starch and wire-drawing protein, vacuumizing, and rolling and kneading for 1.5 hours under the vacuum degree of 0.8 Mpa; (3) pickling: feeding the rolled meat material into a pickling warehouse for pickling for 4-6 hours, controlling the temperature of the pickling warehouse to be 0-4 ℃ until the chicken breast minced meat is completely tasty; (4) cooling the raw materials: cooling the pickled raw materials to-5 to-10 ℃; (5) raw material molding: molding the cooled raw materials by a molding machine to prepare a minced meat combined product, wherein the weight of each particle is 5-8 g; (6) preparing slurry: crushing the raw materials of the slurry, sieving the crushed raw materials with a 100-mesh sieve to obtain fine powder, and uniformly mixing the fine powder to obtain slurry; (7) frying: frying the chicken popcorn with the flour in a frying machine, wherein the temperature of the frying machine is controlled between 165 ℃ and 175 ℃, the frying time is controlled within 5 minutes, and the fried appearance is golden; (8) frying: coating the formed popcorn chicken with the pulp, and then uniformly coating with coating powder, wherein the weight of each popcorn chicken is 8-12g, and the popcorn chicken is fluffy and does not expose meat; (9) quick-freezing: quick-freezing for 30 minutes below minus 30 ℃ to ensure that the central temperature of the finished product reaches minus 18 ℃; (10) packaging and warehousing: and (4) putting the quick-frozen popcorn chicken into a packaging bag for sealing and packaging, and warehousing and storing according to packaging specifications after the popcorn chicken is inspected to be qualified.
Example 2
The golden popcorn chicken comprises the following raw materials in parts by weight: 60 parts of chicken breast pieces, 8 parts of chicken skin, 8 parts of wiredrawing protein, 4 parts of pickling materials, 0.3 part of water-retaining agent, 0.2 part of chicken paste, 40 parts of ice water, 0.5 part of potato starch, 8 parts of edible oil, 20 parts of slurry and 25 parts of wrapping powder.
The marinade comprises the following raw materials in parts by weight: 3 parts of salt, 0.1 part of white granulated sugar, 1 part of chicken essence, 1 part of cooking wine, 1 part of monosodium glutamate, 0.2 part of pepper, 0.1 part of hot pepper, 0.05 part of bay leaves, 0.05 part of tomato sauce, 0.2 part of onion powder and 0.05 part of lemon juice.
The weight ratio of the starch powder to the ice water in the slurry is 1: 1.
The wrapping powder comprises the following raw materials in parts by weight: 13 parts of strong flour, 2 parts of potato starch and 0.05 part of baking soda.
Example 3
The golden popcorn chicken comprises the following raw materials in parts by weight: 80 parts of chicken breast pieces, 11 parts of chicken skin, 11 parts of wiredrawing protein, 6 parts of pickling materials, 0.6 part of water-retaining agent, 0.4 part of chicken paste, 70 parts of ice water, 1.5 parts of potato starch, 12 parts of edible oil, 35 parts of slurry and 40 parts of wrapping powder.
The marinade comprises the following raw materials in parts by weight: 5 parts of salt, 0.2 part of white granulated sugar, 2 parts of chicken essence, 2 parts of cooking wine, 2 parts of monosodium glutamate, 0.3 part of pepper, 0.2 part of hot pepper, 0.15 part of bay leaves, 0.1 part of tomato sauce, 0.3 part of onion powder and 0.1 part of lemon juice.
The weight ratio of the starch powder to the ice water in the slurry is 1: 1.
The wrapping powder comprises the following raw materials in parts by weight: 15 parts of strong flour, 4 parts of potato starch and 0.15 part of baking soda.
The chicken breast mince is fully utilized, the product loss is reduced, the cost is saved, the popcorn chicken is crispy outside and tender inside, is crispy and delicious, is not greasy, is rich in nutrition, is simple in preparation process and is convenient to eat.
Claims (6)
1. Golden popcorn chicken is characterized in that: the weight parts of the raw materials are as follows: 60-80 parts of chicken breast pieces, 8-11 parts of chicken skin, 8-11 parts of wiredrawing protein, 4-6 parts of pickling materials, 0.3-0.6 part of water-retaining agent, 0.2-0.4 part of chicken paste, 40-70 parts of ice water, 0.5-1.5 parts of potato starch, 8-12 parts of edible oil, 20-35 parts of slurry and 25-40 parts of wrapping powder.
2. The golden popcorn chicken according to claim 1, characterized in that: the weight parts of the raw materials are as follows: 70 parts of chicken breast pieces, 10 parts of chicken skin, 10 parts of wiredrawing protein, 5 parts of pickling materials, 0.5 part of water-retaining agent, 0.3 part of chicken paste, 50 parts of ice water, 1 part of potato starch, 10 parts of edible oil, 30 parts of slurry and 30 parts of wrapping powder.
3. The golden popcorn chicken according to claim 1, characterized in that: the marinade comprises the following raw materials in parts by weight: 3-5 parts of salt, 0.1-0.2 part of white granulated sugar, 1-2 parts of chicken essence, 1-2 parts of cooking wine, 1-2 parts of monosodium glutamate, 0.2-0.3 part of pepper, 0.1-0.2 part of pepper, 0.05-0.15 part of bay leaf, 0.05-0.1 part of tomato sauce, 0.2-0.3 part of onion powder and 0.05-0.1 part of lemon juice.
4. The golden popcorn chicken according to claim 1, characterized in that: the weight ratio of the starch powder to the ice water in the slurry is 1: 1.
5. The golden popcorn chicken according to claim 1, characterized in that: the wrapping powder comprises the following raw materials in parts by weight: 13-15 parts of strong flour, 2-4 parts of potato starch and 0.05-0.15 part of baking soda.
6. A preparation method of golden popcorn chicken is characterized in that: the method comprises the following steps:
(1) unfreezing: thawing the chicken breast mince, and controlling the central temperature below-4 ℃ after thawing; (2) rolling and kneading: putting the chicken breast minced meat and the chicken skin into a rolling and kneading machine, simultaneously adding pickling materials, edible oil, a water-retaining agent, chicken paste, ice water, potato starch and wire-drawing protein, vacuumizing, and rolling and kneading for 1.5 hours under the vacuum degree of 0.8 Mpa;
(3) pickling: feeding the rolled meat material into a pickling warehouse for pickling for 4-6 hours, controlling the temperature of the pickling warehouse to be 0-4 ℃ until the chicken breast minced meat is completely tasty;
(4) cooling the raw materials: cooling the pickled raw materials to-5 to-10 ℃;
(5) raw material molding: molding the cooled raw materials by a molding machine to prepare a minced meat combined product, wherein the weight of each particle is 5-8 g;
(6) preparing slurry: crushing the raw materials of the slurry, sieving the crushed raw materials with a 100-mesh sieve to obtain fine powder, and uniformly mixing the fine powder to obtain slurry;
(7) frying: frying the chicken popcorn with the flour in a frying machine, wherein the temperature of the frying machine is controlled between 165 ℃ and 175 ℃, the frying time is controlled within 5 minutes, and the fried appearance is golden;
(8) frying: coating the formed popcorn chicken with the pulp, and then uniformly coating with coating powder, wherein the weight of each popcorn chicken is 8-12g, and the popcorn chicken is fluffy and does not expose meat;
(9) quick-freezing: quick-freezing for 30 minutes below minus 30 ℃ to ensure that the central temperature of the finished product reaches minus 18 ℃;
(10) packaging and warehousing: and (4) putting the quick-frozen popcorn chicken into a packaging bag for sealing and packaging, and warehousing and storing according to packaging specifications after the popcorn chicken is inspected to be qualified.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111609847.6A CN114304522A (en) | 2021-12-27 | 2021-12-27 | Golden popcorn chicken and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111609847.6A CN114304522A (en) | 2021-12-27 | 2021-12-27 | Golden popcorn chicken and preparation method thereof |
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| Publication Number | Publication Date |
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| CN114304522A true CN114304522A (en) | 2022-04-12 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111609847.6A Pending CN114304522A (en) | 2021-12-27 | 2021-12-27 | Golden popcorn chicken and preparation method thereof |
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| Country | Link |
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| CN (1) | CN114304522A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432186A (en) * | 2014-12-01 | 2015-03-25 | 河南永达清真食品有限公司 | Method for preparing sea sedge chicken cutlets |
| CN106879961A (en) * | 2017-03-20 | 2017-06-23 | 江苏虞恒食品有限公司 | The soft gold popcorn chicken preparation method of mouthfeel |
| CN108936353A (en) * | 2018-06-26 | 2018-12-07 | 濮阳市德信食品有限公司 | A kind of popcorn chicken and preparation method thereof |
-
2021
- 2021-12-27 CN CN202111609847.6A patent/CN114304522A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432186A (en) * | 2014-12-01 | 2015-03-25 | 河南永达清真食品有限公司 | Method for preparing sea sedge chicken cutlets |
| CN106879961A (en) * | 2017-03-20 | 2017-06-23 | 江苏虞恒食品有限公司 | The soft gold popcorn chicken preparation method of mouthfeel |
| CN108936353A (en) * | 2018-06-26 | 2018-12-07 | 濮阳市德信食品有限公司 | A kind of popcorn chicken and preparation method thereof |
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Application publication date: 20220412 |