Preparation method of fried chicken fillet

The technology of Jinjia chicken and chicken essence is applied in the field of preparation of Jinjia chicken fillet, which can solve the problem of high cost and achieve the effects of high added value, labor and energy saving.

Inactive Publication Date: 2013-12-25
HEBI DAYONG ANIMAL HUSBANDRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to use a whole piece of chicken as a raw material to make chicken tenders, which is expensive, and a method for preparing chicken fillets using chicken mince is provided

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of preparation method of chicken tenders with golden armor, is characterized in that: its steps are as follows:

[0018] ⑴ Stuffing: 100kg chicken mince, 16kg ice water, 6kg whole egg liquid, 3kg salt, 2kg sugar, 2kg monosodium glutamate, 1kg chicken essence, 0.5 kg yeast extract, 0.5kg garlic powder, 0.5kg ginger powder, stir well , marinated for 2 hours;

[0019] (2) Forming: Freeze the meat stuffing to below -4°C, and use a fully automatic forming machine to form it into a triangle shape of uniform size;

[0020] (3) Battering: Use 1kg of battering powder and 2kg of water to make batter, and coat the surface of the formed meat with a layer of batter through a drenching machine;

[0021] ⑷ Bread crumbs: Use the bran machine to coat the meat pieces wrapped in batter with a layer of bread crumbs;

[0022] ⑸Frying: The meat pieces wrapped in crumbs are fried by a fryer, the oil temperature is 175-185°C, and the frying time is 30 seconds;

[0023] ⑹Quick freezin...

Embodiment 2

[0025] A kind of preparation method of chicken tenders with golden armor, is characterized in that: its steps are as follows:

[0026] (1) Stuffing: 100kg chicken mince, 16kg ice water, 6kg whole egg liquid, 2kg salt, 1kg sugar, 1kg monosodium glutamate, 0.5kg chicken essence, 0.5kg yeast extract, 0.5kg garlic powder, 0.5kg ginger powder, stir and mix Evenly, marinate for 2-3 hours;

[0027] (2) Forming: Freeze the meat stuffing to below -4°C, and use a fully automatic forming machine to form it into a triangle shape of uniform size;

[0028] (3) Battering: Use 1kg of battering powder and 3kg of water to make batter, and coat the surface of the formed meat with a layer of batter through a drenching machine;

[0029] ⑷ Bread crumbs: Use the bran machine to coat the meat pieces wrapped in batter with a layer of bread crumbs;

[0030] ⑸Frying: The meat pieces wrapped in crumbs are fried by a fryer at an oil temperature of 185°C and the frying time is 30 seconds;

[0031] ⑹Quic...

Embodiment 3

[0033] A kind of preparation method of chicken tenders with golden armor, is characterized in that: its steps are as follows:

[0034] (1) Stuffing: 100kg chicken mince, 16kg ice water, 5kg whole egg liquid, 3kg salt, 1kg sugar, 1kg monosodium glutamate, 1kg chicken essence, 1kg yeast extract, 0.5kg garlic powder, 0.5kg ginger powder, stir well, Marinate for 3 hours;

[0035] (2) Forming: Freeze the meat filling to below -4°C, and use a fully automatic forming machine to form it into triangle-shaped meat pieces of uniform size;

[0036] (3) Battering: Use 1kg of battering powder and 3kg of water to make batter, and coat the surface of the formed meat with a layer of batter through a drenching machine;

[0037] ⑷ Bread crumbs: Use the bran machine to coat the meat pieces wrapped in batter with a layer of bread crumbs;

[0038] ⑸Frying: The meat pieces wrapped in crumbs are fried by a fryer at an oil temperature of 185°C and the frying time is 30 seconds;

[0039] ⑹Quick free...

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PUM

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Abstract

The invention discloses a preparation method of a fried chicken fillet, which comprises the steps of: (1) preparing stuffing, curing for 2-3h, (2) forming, (3) wrapping with pulp, (4) wrapping with crumbs: wrapping a chicken piece with a layer of crumbs via a chaff charger after the chicken piece is wrapped with the flour pulp, (5) frying: frying the chicken piece wrapped with the crumbs via a frying machine at the oil temperature of 175-185 DEG C for 30s, and (6) quickly freezing: quickly freezing the fried chicken piece, namely a finish product, with a spiral single instant freezer at the set temperature of -35 DEG C for 30-40min. The preparation method takes ground chicken as a raw material; the additional processing value is high; materials such as salt, phosphate, carrageenan, seasoners, soy isolate proteins and starch are added during product processing; the ground chicken is recombined, formed, sufficiently cured and tasty; the ground chicken is fresher and tenderer after recombination; and with the adoption of a crumb wrapping-frying technology, the filet is scorched outside, tender inside, fresh and succulent.

Description

technical field [0001] The invention relates to a preparation method of chicken tenderloin. Background technique [0002] Chicken tenderloin is a kind of small food that the public likes. Chinese patent 200910013821 discloses a method for making fresh chicken tenderloin, which includes the following steps: cutting the chicken tenderloin into strips; mixing the strip-shaped chicken tenderloin, spices and ice water Put into the meat rolling machine, the parts by weight of the chicken tenderloin, spices and ice water are calculated as: chicken tenderloin 85-90, spices 3.2-7.4, ice water 5-10; close the meat rolling machine, pump the meat rolling machine Vacuum to a vacuum degree of -2.0--1.0Pa; use a meat tumbler to knead the mixture for a period of time, and the tumbler should rotate for at least 25 minutes and reverse for at least 25 minutes; put the mixture in a refrigerator at 1-3°C Refrigerate statically for at least 15 hours; put the mixture into a stainless steel tray a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/318A23L1/314A23L13/50A23L13/40A23L13/70
Inventor 杜文君
Owner HEBI DAYONG ANIMAL HUSBANDRY
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