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Crispy chicken nugget

A chicken fillet, crispy skin technology, applied in application, food preparation, food science, etc., can solve problems such as skin soaking

Inactive Publication Date: 2010-03-03
HENAN DAYONG INDUSTRIAL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention solves the problem of 'soaking' the skin of fried food when heated by microwave, and adopts a kind of crispy chicken tenderloin that has been processed by a special process, the shell of the product is crispy, and the meat is tender and juicy

Method used

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  • Crispy chicken nugget

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Embodiment Construction

[0005] Such as figure 1 As shown, it is made of wrapped chicken nuggets, batter shell, and auxiliary materials. The ratio of chicken nuggets, batter layer and marinade is 10:9:1; the batter material components are : Flour ≥ 55%, corn flour 25-35%, modified starch ≤ 10%; marinade is compounded by salt 0.8-1.5%, sugar 0.4-1%, monosodium glutamate 0.4-0.8% and edible spice 0.5-2% The spicy flavor is added with spicy powder≤5%; the preparation process is: raw material acceptance--chicken minced--rolling and marinating, chopping and emulsification--stirring and stuffing--forming, wrapping-- Fried, frozen, packaged.

[0006] Such as figure 1 As shown, the process of raw material acceptance, mincing, rolling and marinating, chopping, emulsification, and stirring and stuffing is as follows: firstly, after the raw chicken and auxiliary materials are checked and accepted, the raw chicken is minced, and the chicken lean meat is minced into 15-20mm The size of the granules, the chicken...

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PUM

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Abstract

The invention discloses a poultry food, in particular to a crispy chicken nugget which belongs to fried chicken deep processed food. The crispy chicken nugget comprises wrapped chicken blocks, breadedpowder crusts and auxiliary materials. The ratio of the chicken blocks to the breaded powder crusts to sousing material is 10:9:1; the breaded powder material contains the following components: morethan or equal to 55 percent of flour, 25-35 percent of corn flour, and less than or equal to 10 percent of modified starch; the sousing material is compounded from the following components: 0.8-1.5 percent of common salt, 0.4-1 percent of granulated sugar, 0.4-0.8 percent of monosodium glutamate and 0.5-2 percent of flavoring essence; if the sousing material is required to have spice flavor, les than or equal to 5 percent of spice power is needed to be added; and the preparation process of the crispy chicken nugget comprises the following steps: raw material inspection and acceptance, chickenrubbing, rolling and kneading for sousing, cutting and stirring for emulsification, stirring to make stuffing, forming and wrapping, oil frying, quick freezing and packaging. The crispy chicken nuggetadopts an advanced scientific manufacturing process, is treated and preserved by oil frying quick freezing and is subject to oil frying and heating; when the crispy chicken nugget is used, the crustshave good crisp mouthfeel; the chicken blocks are tightly wrapped by the crusts formed of the breaded powder, juice cannot be lost when the oil frying processing is carried out and the chicken blocksare fresh and tender and enough juice; and the seasoning enables to enhance the meat quality and the crisp taste.

Description

Technical field: [0001] The invention relates to a poultry food, in particular to deep-processed deep-fried chicken meat, a kind of crispy chicken tenderloin. Background technique: [0002] Fried food is deeply loved by consumers for its unique crispy taste and attractive pure fragrance. However, due to the characteristics of frying itself, after the fried food is frozen, the internal water migration and the absorption of environmental moisture will increase the moisture content of the product's skin when it is fried again, and the phenomenon of "soaking" will occur, thus losing its good quality. Crispy texture. Invention content: [0003] The invention solves the problem of "soaking" of the skin of the fried food when it is heated by microwaves, and adopts a kind of crispy chicken tenderloin that has been processed by a special process, and the shell of the product is crispy, and the meat is tender and juicy. It is made of three parts: wrapped chicken nuggets, battered ...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/01A23L1/318A23L13/50
Inventor 罗荣茂石亮赵春龙杨强张朝华
Owner HENAN DAYONG INDUSTRIAL CO LTD
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