Processing method of fried crisp chicken and fried crisp duck

A processing method and technology of crispy chicken, applied in application, food preparation, food science, etc., can solve problems such as not crispy and not crispy

Inactive Publication Date: 2010-02-10
谭建强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many kinds of chicken and duck foods produced and sold on the market, especially fried chicken and duck products are also varied. Its disadvantages are: not crispy, not crispy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] In order to achieve the purpose of the present invention, the technical solution of the present invention is: a processing method of crispy chicken and duck, the processing method includes the following steps:

[0017] (1) Clean the raw materials and dry them with water;

[0018] (2) The following raw materials are marinated in the weight percentage of chicken and duck;

[0019] Raw materials: salt: 0.50-1.5%, monosodium glutamate: 1-2%, sugar: 1.5-2.8%, chicken essence: 0.5-1.5%, ethyl mesomol: 0.2-05%, spice 0.02-0.1%, ginger: 0.2 -0.8%, pepper: 0.05-0.11%, custard powder: 0.08-0.16%, minced garlic: 1.2-2.2%, white wine: 2-6%, chicken and duck: 100 catties; marinating time: 60- 120 minutes;

[0020] (3). Roast chicken and duck until dry, time: 30-120 minutes;

[0021] (4) Dip chicken and duck with glutinous rice flour slurry;

[0022] (5) Put the chicken or duck into the oil pan at 150-200℃ for deep-frying, time: 5-15 minutes;

[0023] (6) Packaging, finished product.

Embodiment 2

[0025] Another technical solution of the present invention is: a processing method of crispy chicken and duck, the processing method includes the following steps:

[0026] (1) Clean the raw materials and dry them with water;

[0027] (2) The following raw materials are marinated in the weight percentage of chicken and duck;

[0028] Ingredients: salt: 0.50%, monosodium glutamate: 1%, sugar: 1.58%, chicken essence: 0.5%, ethyl sacromol: 0.2%, spice 0.02%, ginger: 0.2%, pepper: 0.05%, custard powder: 0.08%, minced garlic: 1.2%, white wine: 2%, chicken and duck: 100 catties; marinating time: 60 minutes;

[0029] (3) Roast chicken and duck until dry, time: 30 minutes;

[0030] (4) Dip chicken and duck with glutinous rice flour slurry, the ratio of glutinous rice flour to water is 1:1.1

[0031] (5) Put the chicken or duck into the oil pan at 200℃ for deep-frying, time: 5 minutes;

[0032] (6) Packaging, finished product.

Embodiment 3

[0034] The third technical solution of the present invention is: a processing method of crispy chicken and duck, the processing method includes the following steps:

[0035] (1) Clean the raw materials and dry them with water;

[0036] (2) The following raw materials are marinated in the weight percentage of chicken and duck;

[0037] Ingredients: salt: 1.5%, monosodium glutamate: 2%, sugar: 2.8%, chicken essence: 1.5%, ethyl mesomol: 0.5%, spices: 0.1%, ginger: 0.8%, pepper: 0.11%, custard powder : 0.16%, minced garlic: 2.2%, white wine: 6%, chicken and duck: 100 catties; marinating time: 90 minutes;

[0038] (3) Roast chicken and duck until dry, time: 30 minutes;

[0039] (4) Dip chicken and duck with glutinous rice flour slurry, the ratio of glutinous rice flour to water is 1:1.1

[0040] (5) Put the chicken or duck into the oil pan at 150℃ for deep-frying, time: 12 minutes;

[0041] (6) Packaging, finished product.

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PUM

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Abstract

The invention discloses a processing method of fried crisp chicken and fried crisp duck. The processing method comprises the following steps: (1) cleaning and drying raw materials and; (2) salting thefollowing raw materials in weight percent of the chick or the duck: common salt, 0.50-1.50; monosodium glutamate, 1-2; sugar, 1.5-2.8; chicken essence, 0.5-1.5; ethyl maltol, 0.2-0.5; spices, 0.02-0.1; ginger, 0.2-0.8; pepper powder, 0.05-0.11; custard powder, 0.05-0.16; mashed garlic, 1.2-2.2; liquor, 2-6 ; and chick or duck 50kg; (3) roasting and drying the chick or the duck; (4) uniformly covering the chick or the duck with glutinous rice flour pulp; (5) frying the chick or the duck in an oil cauldron; and (6) packaging the chick or the duck into a finished product. The invention has the advantages of simple processing process, simple operation, low production cost, eating effects of fried crisp and hot mouthfeel and integral golden crisp chick or duck skin, thereby being popular in broad eaters.

Description

Technical field [0001] The invention belongs to the field of food technology, and specifically relates to a method for processing crispy chicken and duck. Background technique [0002] At present, there are many kinds of chicken and duck foods that are produced and sold on the market, especially fried chicken and duck products are also diverse. Its shortcomings are: not crispy, not crispy. Summary of the invention [0003] The invention is a processing method of crispy chicken and duck, which can be processed under the condition of ensuring crispy fried chicken and duck. [0004] In order to achieve the purpose of the present invention, the technical solution of the present invention is: a processing method of crispy chicken and duck, the processing method includes the following steps: [0005] (1) Clean the raw materials and dry them with water; [0006] (2) The following raw materials are marinated in the weight percentage of chicken and duck; [0007] Raw materials: salt: 0.50-1.5%,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/01A23L1/22A23L13/50
Inventor 谭建强
Owner 谭建强
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