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Method for making French braised chicken

A production method and French technology are applied in the production field of French chicken chops to achieve the effects of convenient eating and unique flavor.

Active Publication Date: 2013-04-03
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

[0002] Existing French-style chicken chops are rare in China, and the consumption is limited to some high-end restaurants, Chinese and Western restaurants, airline catering and other places, which brings great inconvenience to consumers with increasing living standards, diversification and fast pace

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of preparation method of French style chicken chop, its steps are as follows:

[0015] (1) Trim the chicken breast meat to 125 grams, keep the original breast shape, and remove the excess fat that is easy to fall off; prepare the sandwich: 15 grams of sweet corn mixed with cheese; prepare the rolling material according to the following parts by weight: white sugar 1g, 1g salt, 0.2g garlic powder, 0.4g onion powder, 0.3g sodium tripolyphosphate, 15g water;

[0016] (2) Add chicken breasts to the tumbling material, vacuum tumbling for 30 minutes, and then marinate at 4°C for 12 hours;

[0017] (3) Cut the marinated chicken breast along the edge of the big head, with a width of 4 cm, and then cut a hole with a depth of 8 cm, insert the sandwich from the incision of the chicken breast, and press the incision so that the sandwich is not exposed;

[0018] (4) Put it into a steam oven, and steam it for 20 minutes at 160°C with 40% steam;

[0019] (5) Quickly freeze in...

Embodiment 2

[0021] A kind of preparation method of French style chicken chop, its steps are as follows:

[0022] (1) Trim 120 grams of chicken breast meat, keep the original breast shape, and remove excess fat that is easy to fall off; prepare sandwich: 10-20 grams of salad and ham mixture; prepare rolling ingredients according to the following parts by weight: white 0.8 grams of sugar, 0.7 grams of salt, 0.2 grams of garlic powder, 0.4 grams of onion powder, 0.3 grams of sodium tripolyphosphate, 15 grams of water;

[0023] (2) Add chicken breasts to the tumbling material, vacuum tumbling for 20 minutes, and then marinate at 0°C for 6 hours;

[0024] (3) Cut the marinated chicken breast along the edge of the big head with a width of 3 cm, then cut a hole with a depth of 6-8 cm, insert the sandwich from the incision of the chicken breast, and press the cut so that the sandwich is not exposed ;

[0025] (4) Put it into a steam oven, and steam it for 10 minutes at 150°C with 30% steam;

...

Embodiment 3

[0028] A kind of preparation method of French style chicken chop, its steps are as follows:

[0029] (1) Trim 130 grams of chicken breast meat to keep the original shape of the large breast and remove excess fat that is easy to fall off; prepare sandwich: 20 grams of chicken breast cartilage; prepare rolling ingredients according to the following parts by weight: 1.5 grams of white sugar, salt 1.5 grams, 0.3 grams of garlic powder, 0.5 grams of onion powder, 0.4 grams of sodium tripolyphosphate, 20 grams of water;

[0030] (2) Add chicken breasts to the tumbling material, vacuum tumbling for 30 minutes, and then marinate at 4°C for 12 hours;

[0031] (3) Cut the marinated chicken breast along the edge of the big head, with a width of 4 cm, and then cut a hole with a depth of 8 cm, insert the sandwich from the incision of the chicken breast, and press the incision so that the sandwich is not exposed;

[0032] (4) Put it in a steam oven and steam it for 10-20 minutes at 160°C w...

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PUM

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Abstract

The invention discloses a method for making French braised chicken. The method comprises the following steps: trimming the chicken chest, performing a vacuum knead-salting, cutting the raw material, filling the stuffing into the chicken chest and then sealing the notch of the chicken, finally, performing the processes of steaming and roasting to prepare. According to the invention, the French braised chicken uses dining chicken as a material and is prepared by an organic combination of a traditional catering technology and a foodstuff engineering technology, the French braised chicken is prepared by a industrial production and dose not contain any chemical additives and preservatives, wherein the shelf-life period can be one year under the refrigeration. so that the characteristics of high meat quality, unique local flavor, fresh dainty, convenient eating, deliciousness and novelty can be ensured, and the French braised chicken can be eaten after heating.

Description

technical field [0001] The invention relates to a method for preparing a nutritious, healthy and delicious European-style chicken chop. Background technique [0002] Existing French-style chicken chop is less in China, and eating is limited to places such as some high-end restaurants, Chinese and Western restaurants, and airline catering, which brings great inconvenience to consumers whose living standards are increasing day by day, diversified, and fast-paced. Contents of the invention [0003] The purpose of the present invention is to provide a method for preparing high-grade European-style sandwich chicken chop, which is convenient, quick, nutritious, delicious, healthy and safe. [0004] The technical solution of the present invention is: a method for making French-style chicken chops, first trimming the chicken breast, vacuum rolling and marinating, cutting the raw material, filling the sandwich into the chicken breast through the cut, then sealing, and finally steam...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L13/50
Inventor 刘树胜
Owner 河南省淇县永达食业有限公司
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