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A kind of preparation method of sandwich chicken

A production method and chicken technology, which are applied in food preparation, application, food science and other directions, can solve problems such as no novelty, and achieve the effects of crisp and refreshing external taste, fresh and tender meat, and convenient eating.

Active Publication Date: 2011-12-28
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] At present, there are many chicken foods, such as roast chicken, fried chicken, stewed chicken, chicken sausages, chicken jerky, etc. Although there are many varieties, they are all home-cooked dishes and there is nothing new

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A kind of preparation method of sandwich chicken, its steps are as follows:

[0013] (1) Prepare ingredients according to the following weight: 65 kg of minced chicken breast, 20 kg of emulsified chicken skin, 8 kg of water, 2 kg of white sugar, 2 kg of onion puree, 1.5 kg of starch, 0.9 kg of salt, 0.2 kg of chicken essence, 0.2 kg of ginger powder kg, garlic powder 0.2 kg; prepare the slurry according to the following weight: 56.5 kg of all-purpose flour, 15 kg of corn starch, 8 kg of potato starch, 8 kg of soybean protein isolate, 0.1 kg of carrageenan, 5 kg of salt, 4 kg of sugar, and 3 kg of monosodium glutamate , baking powder 0.2 kg, white pepper 0.2 kg, water 180 kg; preparation sandwich: sweet corn; preparation corn flakes;

[0014] (2) Shape the filling into a figure-eight shape, then pre-cool to -3°C, cut the filling into cubes, spread it on the filling, fold the figure-eight of the filling in half, and wrap the filling to seal;

[0015] (3) Prepare the slur...

Embodiment 2

[0018] A kind of preparation method of sandwich chicken, its steps are as follows:

[0019] (1) Prepare ingredients according to the following weight: 60 kg of minced chicken breast meat, 15 kg of emulsified chicken skin, 6 kg of water, 1 kg of white sugar, 1 kg of onion puree, 1 kg of starch, 0.5 kg of salt, 0.1 kg of chicken essence, and 0.1 kg of ginger powder kg, garlic powder 0.1 kg; prepare the slurry according to the following weight: 55 kg of all-purpose flour, 10 kg of corn starch, 6 kg of potato starch, 6 kg of soybean protein isolate, 0.05 kg of carrageenan, 4 kg of salt, 3 kg of sugar, 2 kg of monosodium glutamate , baking powder 0.1 kg, white pepper 0.1 kg, water 160 kg; prepare sandwich: cheese slices and ham slices; prepare corn flakes;

[0020] (2) Shape the filling into a figure-eight shape, then pre-cool to 0°C, cut the sandwich into cubes, spread it on the filling, fold the figure-eight of the filling in half, and wrap the sandwich to seal;

[0021] (3) Pre...

Embodiment 3

[0024] A kind of preparation method of sandwich chicken, its steps are as follows:

[0025] (1) Prepare ingredients according to the following weight: 70 kg of minced chicken breast, 22 kg of emulsified chicken skin, 10 kg of water, 2 kg of white sugar, 2 kg of onion puree, 2 kg of starch, 1 kg of salt, 0.2 kg of chicken essence, 0.2 kg of ginger powder kg, garlic powder 0.2 kg; prepare slurry according to the following weights: 60 kg all-purpose flour, 20 kg corn starch, 10 kg potato starch, 10 kg soybean protein isolate, 0.1 kg carrageenan, 6 kg salt, 4 kg sugar, 3 kg monosodium glutamate , baking powder 0.2 kg, white pepper 0.2 kg, water 180 kg; prepare sandwich: cheese slices and vegetables; prepare corn flakes;

[0026] (2) Shape the filling into a figure-eight shape, then pre-cool to -3°C, cut the filling into cubes, spread it on the filling, fold the figure-eight of the filling in half, and wrap the filling to seal;

[0027] (3) Prepare the slurry, then apply a layer o...

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PUM

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Abstract

The invention discloses a method for preparing sandwich chicken, which comprises the following steps of: forming stuffing, and preparing cores; sizing, and coating with a layer of corn flakes; and steaming, baking and curing, quickly freezing, and packaging. The new variety of chicken catering is developed, the conventional catering technology is integrated with a food engineering technology, andthe sandwich chicken is subjected to industrial production, does not contain any chemical additive or preservative, has the shelf life of one year when stored in a refrigerator, is fresh and tender in internal meat quality, crisp and refreshing in external mouthfeel and convenient to eat, and can be eaten after being simply fried and heated.

Description

technical field [0001] The invention relates to a method for preparing novel, healthy, nutritious and delicious sandwich chicken. Background technique [0002] At present, chicken food is more, as roast chicken, fried chicken, marinated chicken, and chicken food comprises chicken sausage, chicken jerky etc., though various in style, all are home-cooked dishes, nothing new. Contents of the invention [0003] The purpose of the invention is to provide a convenient, novel, delicious and nutritious method for making the combination of sandwich chicken and corn flakes. [0004] The technical solution of the present invention is: a method for making a sandwich chicken, first forming the stuffing, and then preparing the sandwich; then sizing, wrapping a layer of corn flakes, and then steaming, roasting, quick-freezing, and packaging. The steps are as follows : [0005] (1) The ingredients are prepared according to the following parts by weight: minced chicken breast meat 60-70,...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L13/50
Inventor 刘树胜隋志方
Owner 河南省淇县永达食业有限公司