Microwave barbecue chicken

A technology of fried chicken and microwave, applied in the food field of deep-processing fried chicken, can solve the problems of soaking, increase of skin moisture content, loss of crispy taste, etc.

Inactive Publication Date: 2010-03-10
HENAN DAYONG INDUSTRIAL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the inherent characteristics of the microwave itself, when the fried food is microwaved after freezing, the internal moisture will migrate out and absorb the environmental moisture, which will increase the moisture content of the product's skin and cause a "soaking" phenomenon, thus losing its good crispy taste.

Method used

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  • Microwave barbecue chicken

Examples

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Embodiment Construction

[0005] Such as figure 1 As shown, it is made of diced chicken with a ratio of 6:3:1, microwave-resistant breading paste and marinade; the ingredients of the breading paste are flour ≥ 55%, corn flour 25-35%, modified Non-toxic starch ≤ 10%; the marinade is made of 0.8-1.5% salt, 0.4-1% sugar, 0.4-0.8% monosodium glutamate and 0.5-2% edible spices, and 5% spicy powder is added for spicy flavor; The preparation method comprises the following steps: dicing raw chicken meat, marinating, batter coating, frying, freezing and packaging.

[0006] Such as figure 1 As shown, the raw chicken dicing process is as follows: first cut the fresh chicken leg or breast raw meat into dices weighing 5-6g and 15mm*15mm*15mm.

[0007] Such as figure 1 As shown, the marinating process is as follows: after mixing according to the ratio of diced chicken: water: marinade = 20:4:3, use a vacuum tumbler to knead for 30 minutes, and marinate in a low temperature environment for 4-6 hours.

[0008] Suc...

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Abstract

The invention discloses a fried chicken deep-processed food, in particular to microwave barbecue chicken which is thermally eaten by adopting a microwave heating mode with convenience and quickness and has a crisp special casing of the fired food. The microwave barbecue chicken is made of diced chicken, external coating flour syrup resisting microwave and preserved materials according to the proportion of 6:3:1, wherein the external coating flour syrup comprises more than or equal to 55 percent of flour, 25-35 percent of corn meal and less than or equal to 10 percent of modified starch; the preserved materials are prepared by compounding 0.8-1.5 percent of salt, 0.4-1 percent of granulated sugar, 0.4-0.8 percent of monosodium glutamate and 0.5-2 percent of edible perfumes; and if a personlikes peppery, 5 percent of chilly powder is added. The preparation method comprises the following steps of dicing the chicken, preserving, coating with the flour syrup, drying, cooling and packaging.In the invention, an advanced scientific making process is adopted, the casting structure is regulated after frying, the quick-freezing processing and storage achieves the purpose of resisting the microwave, the product is crispy and tasty and has delicious taste of the fried food without drying; the diced chicken is tightly covered by the casting formed by the flour syrup, juice can not be lostwhen being heated by microwave, the diced chicken is fresh and soft and has enough juice; and the seasoning improves the meat feeling and the crispy mouthfeel when the chicken is heated by the microwave.

Description

Technical field: [0001] The invention relates to a deep-processed food of deep-fried chicken, in particular a microwave grilled fried chicken which can be eaten hot by microwave, which is convenient and quick, and has a special crisp shell of the fried food. Background technique: [0002] Fried food is deeply loved by consumers for its unique crispy taste and attractive pure fragrance. However, the frying process is cumbersome and complicated, time-consuming and labor-intensive, and the oil fume pollution is large, which is extremely inconvenient. With the improvement of living standards and the popularization of household microwave ovens, people hope that fried foods that can be eaten only through microwaves will appear. Due to the inherent characteristics of the microwave itself, when the fried food is microwaved after freezing, the internal moisture will migrate out and absorb the environmental moisture, which will increase the moisture content of the product's skin and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L13/50
Inventor 罗荣茂石亮赵春龙张朝华杨强
Owner HENAN DAYONG INDUSTRIAL CO LTD
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