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Preparation method of glutinous rice chicken rod

A production method and a technology for stick chicken, which are applied in the directions of food preparation, application, food science, etc., can solve the problem of not being widely eaten, and achieve the effect of being conducive to eating.

Active Publication Date: 2013-03-20
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

Although glutinous rice chicken is delicious, it is not widely eaten, and it is rarely served in northern China.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of preparation method of glutinous rice stick chicken, its steps are as follows:

[0016] (1) The main ingredients of glutinous rice stick chicken are prepared according to the following parts by weight: 30 kg of chicken, 15 kg of chicken skin, 30 kg of glutinous rice, the meat temperature of the meat and chicken skin is 0~4°C, and the water content is ≤5%;

[0017] Prepare glutinous rice stick chicken accessories in the following parts by weight: isolated soybean protein 0.7 kg, shiitake mushrooms 1 kg, salt 1.6 kg, green onions 3 kg, sugar 2 kg, sodium tripolyphosphate 0.1 kg, egg white 4 kg, five-spice powder 0.05 kg, enzymatic chicken powder 0.2 kg, pepper 0.05 kg, ginger 0.1 kg, sesame oil 0.1 kg, monosodium glutamate 0.5 kg, ice water 10 kg;

[0018] (2) Grind the chicken with a meat grinder with a 10mm orifice plate, and grind the chicken skin with a meat grinder with a 3mm orifice plate. The temperature of the ground meat is 6°C; soak the glutinous rice i...

Embodiment 2

[0025] A kind of preparation method of glutinous rice stick chicken, its steps are as follows:

[0026] (1) Prepare the main ingredients of glutinous rice stick chicken in the following parts by weight: 30 kg of chicken, 15 kg of chicken skin, 20 kg of glutinous rice, the temperature of the meat and chicken skin is 4°C, and the water content is 4%;

[0027] Prepare glutinous rice stick chicken accessories in the following parts by weight: 0.5 kg soybean protein isolate, 1 kg mushroom, 1.5 kg salt, 2 kg green onion, 2 kg white sugar, 0.05 kg sodium tripolyphosphate, 4 kg egg white, 0.05 five-spice powder kg, enzymatic chicken powder 0.1 kg, pepper 0.04 kg, ginger 0.1 kg, sesame oil 0.1 kg, monosodium glutamate 0.4 kg, ice water 8 kg;

[0028] (2) Grind the chicken with a meat grinder with a 10mm orifice plate, and grind the chicken skin with a meat grinder with a 3mm orifice plate. The meat temperature after grinding is 4°C; soak the glutinous rice in water at 15°C for 2 hours;...

Embodiment 3

[0035] A kind of preparation method of glutinous rice stick chicken, its steps are as follows:

[0036] (1) Prepare the main ingredients of glutinous rice stick chicken in the following parts by weight: 30 kg of chicken, 20 kg of chicken skin, 40 kg of glutinous rice, the temperature of the meat and chicken skin is 4°C, and the water content is 5%;

[0037] Prepare glutinous rice stick chicken auxiliary materials according to the following parts by weight: soybean protein isolate 1 kg, shiitake mushrooms 2 kg, salt 2 kg, green onions 4 kg, white sugar 3 kg, sodium tripolyphosphate 0.1 kg, egg white 8 kg, five-spice powder 0.06 kg, 0.3 kg of enzymatic chicken powder, 0.06 kg of pepper powder, 0.2 kg of ginger, 0.2 kg of sesame oil, 0.6 kg of monosodium glutamate, 12 kg of ice water;

[0038] (2) Grind the chicken with a meat grinder with an 8mm orifice plate, and grind the chicken skin with a meat grinder with a 4mm orifice plate. The meat temperature after grinding is 4°C; soa...

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PUM

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Abstract

The invention discloses a preparation method of glutinous rice chicken rod. According to the invention, the glutinous rice chicken rod comprises main materials of, by weight: 30 to 40 parts of chicken, 15 to 20 parts of chicken skin, and 20 to 40 parts of glutinous rice. The glutinous rice chicken rod also comprises auxiliary materials of, by weight: 0.5 to 1 part of soybean protein isolate, 1 to 2 parts of shiitake fungus, 1.5 to 2 parts of common salt, 2 to 4 parts of welsh onion, 2 to 3 parts of white sugar, 0.05 to 0.1 parts of sodium tripolyphosphate, 4 to 8 parts of albumen, 0.05 to 0.06 parts of five-spice powder, 0.1 to 0.3 parts of enzymolyzed chicken powder, 0.04 to 0.06 parts of powdered pepper, 0.1 to 0.2 parts of ginger, 0.1 to 0.2 parts of sesame oil, 0.4 to 0.6 parts of monosodium glutamate, and 8 to 12 parts of ice water. With the materials, quick-frozen glutinous rice chicken rods are prepared. According to the invention, with vacuum mixing and vacuum filling technologies, the industrialized production of the product is realized. With a low temperature quick-frozen production technology, the problems in product storing and circulating are solved. The product can be prepared into shashliks by using bamboo stricks, such that the product can be more convenient to eat, and can be marketed in snack centers.

Description

technical field [0001] The invention relates to a method for preparing a quick-frozen glutinous rice stick chicken which is processed from chicken and glutinous rice as main raw materials. Background technique [0002] Glutinous rice chicken is a kind of Cantonese dim sum in China. The method of making it is to put chicken, barbecued pork, salted egg yolk, mushroom and other fillings into the glutinous rice, and then wrap it in lotus leaves and steam it in a steamer. Although glutinous rice chicken is delicious, it is not widely eaten, and this dish is rarely found in northern China. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for making glutinous rice stick chicken that is convenient to eat. [0004] The technical scheme of the present invention is: a kind of preparation method of glutinous rice stick chicken, its steps are as follows: [0005] (1) The main ingredients of glutinous rice stick chic...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L1/317A23L1/314A23L1/09A23L1/176A23L7/157A23L13/40A23L13/50A23L13/60
Inventor 王宇栋朱玉玺
Owner 河南省淇县永达食业有限公司