Processing technology for popcorn chicken product

A processing technology, chicken popcorn technology, applied in the field of processing technology of chicken popcorn products, can solve the problems of low utilization rate of raw materials, low labor efficiency, etc., and achieve the effect of high utilization rate of raw materials, improvement of labor efficiency, and good taste

Active Publication Date: 2010-06-30
河南省淇县永达食业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing technical solutions are as follows: the prior art has the following disadvantages: the raw material utilization rate is low, and the raw material of the peeled leg meat needs to be removed from bloody meat, hard cartilage, tendo...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The raw meat is fresh peeled leg meat, and the powdered material added to every 100 parts by weight of the raw meat is composed of the following materials by weight: 3 milk powders, 2 egg yolk powders, 4 thirteen spices, 8 salts, and 1 white sugar 1. Paprika.

[0017] The added liquid material is composed of the following materials in parts by weight: 15 parts water, 1 capsicum essence, 1 bird's nest milk essence, 1 sweet milk essence, 1 roasted chicken oil essence, 1 meat flavor essence, and 1 chili sauce.

[0018] A kind of processing technology of chicken popcorn product comprises the following steps:

[0019] a. Pour the powder and liquid materials into the tumbler first, mix and stir evenly to make a material liquid, then add the raw meat for marinating, vacuumize and tumble for 5 minutes until the material liquid is completely absorbed, and the temperature is controlled at 10°C;

[0020] b. Place the marinated raw meat in a clean and hygienic steaming tray, sprea...

Embodiment 2

[0026] The raw meat is frozen leg meat, and the powdered material added to every 100 parts by weight of the raw meat is composed of the following materials by weight: milk powder 4, egg yolk powder 3, thirteen spices 5, salt 10, sugar 2, pepper Powder 2.

[0027] The added liquid material is composed of the following materials in parts by weight: water 18, chili essence 2, bird's nest milk essence 2, sweet milk essence 2, roast chicken oil essence 2, meat flavor essence 2, chili sauce 2.

[0028] A kind of processing technology of chicken popcorn product comprises the following steps:

[0029] a. Pour the powder and liquid materials into the tumbler first, mix and stir evenly to make a material liquid, then add the raw meat for marinating, vacuumize and tumble for 7 minutes until the material liquid is completely absorbed, and the temperature is controlled at 4°C;

[0030] b. Place the marinated raw meat in a clean and hygienic steaming tray, spread it flat, cover it with a b...

Embodiment 3

[0036] The raw meat is frozen leg meat, and the powdered material added to every 100 parts by weight of the raw meat is composed of the following materials by weight: milk powder 3.5, egg yolk powder 2.5, thirteen spices 4.5, salt 9, sugar 1.5, pepper Powder 1.5.

[0037] The added liquid material is composed of the following materials in parts by weight: 16 parts of water, 1.5 parts of capsicum essence, 1.5 parts of bird's nest milk essence, 1.5 parts of sweet milk essence, 1.5 parts of roasted chicken oil essence, 1.5 parts of meat flavor essence and 1.5 parts of chili sauce.

[0038] A kind of processing technology of chicken popcorn product comprises the following steps:

[0039] a. Pour the powder and liquid materials into the tumbler first, mix and stir evenly to make a material liquid, then add the raw meat for marinating, vacuumize and tumble for 6 minutes until the material liquid is completely absorbed, and the temperature is controlled at 7°C;

[0040] b. Place the...

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PUM

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Abstract

The invention provides a processing technology for a popcorn chicken product, which comprises the following steps: pouring powder materials and liquid materials into a rolling machine, mixing and stirring uniformly into material liquid, then adding raw meat for pickling, pumping vacuum for rolling for 5-7 minutes till the material liquid is completely absorbed, and controlling the temperature at 4-10 DEG C; cutting the pickled raw meat into diced half-finished products; taking 100 parts of the half-finished product by weight and 12-15 parts of starch by weight, and blending water and the starch into slurry according to the proportion of 1-2:1, wherein the temperature of water is 2-6 DEG C and the temperature of slurry is 4-10 DEG C in the process; and prefrying for 25-30 seconds at the oil temperature of 160-170 DEG C. By adopting the technical scheme of the invention, the product has delicious and good taste, bright color and high utilization rate of raw materials and is crisp outside and tender inside, the labor efficiency is greatly improved, and the labor cost is saved.

Description

technical field [0001] The invention relates to a processing technology of a chicken popcorn product. Background technique [0002] In the production process of chicken popcorn products, the production efficiency of the existing production process is low, raw materials are wasted, and the production cost is high. Therefore, on the basis of experiments, through continuous improvement and summary, the production process innovation was finally realized. The original production process is: before the innovation of chicken popcorn product technology, raw material processing, tumbling, breading, battering, breading, pre-fried, freezing, packaging, storage. The existing technical solutions are as follows: the prior art has the following disadvantages: the raw material utilization rate is low, and the raw material of the peeled leg meat needs to be removed from bloody meat, hard cartilage, tendons, fat, etc., and the utilization rate is about 75-78%; The manual labor efficiency is ...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L13/50
Inventor 刘正伟
Owner 河南省淇县永达食业有限公司
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