Preparation method of fast-frozen fried chicken lotus root box

A production method and coupling technology, applied in the direction of food preparation, application, food science, etc., can solve the problems of high cost, complicated preparation process, single nutrition, etc., and achieve the effect of low cost, reasonable process and rich nutrition

Inactive Publication Date: 2010-02-24
RONGCHENG BODELONG FOODSTUFF
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The product produced by this method is easy to use and has a long shelf life, but its preparation process is complicated, the cost is high, and the nutrition is single
But also do not see the report that uses chicken and lotus root collocation to make daily food at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1. Preparation of chicken stuffing Select 22g of chicken breast meat, 15g of chicken leg meat and 33g of chicken skin as raw materials, grind them with a meat grinder, then add 4g of egg liquid, 0.75g of salt, and mix well;

[0020] 2. Preparation of meat stuffing seasoning: Cut 7g of raw onion into cubes with a machine, cut 0.7g of ginger into mince, add 0.1g of mustard powder, 0.33g of monosodium glutamate, 0.8g of soy sauce, 0.5g of wine, 5.5g of bread flour, and 3.5g of potato starch After stirring together, add to the meat filling and stir to mix evenly;

[0021] 3. Preparation of soup stock: Dissolve 38.5g of wheat flour, 0.03g of baking soda, 3.5g of soybean oil, 0.6g of salt and 1g of glucose into 80g of water and mix well;

[0022] 4. Preparation of lotus root slices Wash and peel fresh high-quality lotus root, manually cut into 0.8cm thick slices, each weighing 8g, take 2 slices;

[0023] 5. Forming Spread 11g of the prepared meat filling evenly between the t...

Embodiment 2

[0027] 1. Preparation of chicken stuffing Select 23g of chicken breast meat, 15g of chicken leg meat and 40g of chicken skin as raw materials, grind them with a meat grinder, then add 5g of egg liquid, 1.5g of salt, and stir to mix evenly;

[0028] 2. Preparation of meat stuffing seasoning: Cut 6g of raw onion into cubes with a machine, cut 0.6g of ginger into mince, add 0.15g of mustard powder, 0.6g of monosodium glutamate, 0.5g of soy sauce, 0.8kg of wine, and 6g of potato starch. Stir in the meat filling and mix evenly to make the meat filling for later use;

[0029] 3. Preparation of soup stock Add 35g of wheat flour, 0.4g of baking soda, 3g of soybean oil, 0.6g of salt, and 0.5g of glucose into 60g of water to dissolve, mix well and make soup stock for later use;

[0030] 4. Preparation of lotus root slices Wash and peel fresh high-quality lotus root, manually cut into 0.5cm thick slices, each weighing 5g;

[0031] 5. Forming Spread 9g of the prepared meat filling evenly...

Embodiment 3

[0035] 1. Preparation of chicken stuffing Select 27g of chicken breast meat, 19g of chicken leg meat and 35g of chicken skin as raw materials, grind them with a meat grinder, then add 4g of egg liquid, 0.5g of salt, and mix well;

[0036] 2. Preparation of seasoning for meat stuffing. Use a machine to cut 12g of raw onion into cubes, 1.2g of ginger, cut into mince, add 0.05g of mustard powder, 0.2g of monosodium glutamate, 1.5g of soy sauce, 0.4kg of wine, and 2g of potato starch. Stir in the meat filling and mix evenly to make the meat filling for later use;

[0037] 3. Preparation of soup stock Add 25g of wheat flour, 0.1g of baking soda, 2g of soybean oil, 0.3g of salt, and 1.2g of glucose into 70g of water to dissolve, mix well and make soup stock for later use;

[0038] 4. Preparation of lotus root slices Wash and peel fresh high-quality lotus root, manually cut into 1cm thick slices, each weighing 10g;

[0039] 5. Forming Spread 10g of the prepared meat filling evenly b...

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PUM

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Abstract

The invention relates to a preparation method of fast-frozen fried chicken lotus root box. The preparation method comprises the following steps: selecting chicken skin, chicken breast and chicken thigh to stir to muddy flesh, then mixing the muddy flesh with raw onion, raw ginger, mustard powder, monosodium glutamate, Japanese soy sauce, red wine, Japanese red bread powder and potato starch evenlyto insert two uniform slices of lotus root, soaking in soup base, then pasting bread powder, fast-freezing and packaging, wherein the soup base is stewed by selecting wheat flour, baking soda, soybean oil, salt, monosodium glutamate and glucose and adding water. The pork and chicken lotus root box of the invention has special flavor; compared with the similar food technology, the method adopts chicken skin as the main material of meat stuffing with the function of maintaining beauty and the food is simple to carry and is suitable to eat in daily life or outdoor life containing expedition andthe like. The preparation method of the chicken lotus root box has reasonable process, low cost and strong maneuverability and is easy to realize large-scale production.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for preparing quick-frozen fried chicken lotus root. Background technique [0002] Lotus root is sweet in taste and calm in nature. It has the effects of reducing inflammation and stasis, clearing away heat and dryness, relieving cough and reducing phlegm. Lotus root is a kind of dish that often appears on the dining table in people's life. It is deeply loved by people because of its rich nutrition, delicious taste and convenient eating. In the family, lotus root is usually eaten and made now, and the time required for its production is long and the storage time is short, which brings inconvenience to people's eating lotus root. How to make lotus root into a kind of convenience food that is safe and hygienic, convenient to eat, long in shelf life, unique in flavor and good in mouthfeel is a key subject of people's research. Disclosed in CN1830305 Chinese Invention Patent App...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/315A23L1/01A23L1/22A23L19/00
Inventor 唐文波
Owner RONGCHENG BODELONG FOODSTUFF
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