Making method of crisp muscle and bone stick

A production method and technology of bones and muscles, which are applied in food preparation, application, food science and other directions, can solve problems such as inconvenience of mass consumption, and achieve the effect of crisp bones and bones, which are novel, convenient to eat, and crispy in taste.

Inactive Publication Date: 2013-12-25
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] There are many existing chicken strips, but the food is only limited to Chinese and Western restaurants and middle-to-high-end restaurants, which brings inconvenience to mass consumption. This production method is simple and easy to operate at home

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] The method for making crispy tendons and bones is characterized in that its steps are as follows:

[0012] (1) Prepare raw materials for chicken sticks in the following parts by weight: skinless chicken 100, chicken skin 20, chicken cartilage 20, water 25, protein powder 2, garlic powder 0.2, onion powder 0.1, broth 0.8, chicken powder 0.4, salt 0.6 , monosodium glutamate 0.2, white sugar 0.8, sodium tripolyphosphate 0.2;

[0013] (2) Arrange and twist the skinless chicken into 1 cm meat pieces; cut the chicken cartilage into 0.3 cm chunks, and twist the chicken skin with a disc with a hole diameter of 0.3 cm;

[0014] (3) Dissolve the raw materials except the chicken skin, chicken skin, and chicken cartilage in step (1) in water, add the skinless chicken, chicken skin, and chicken cartilage in step (2), stir evenly, and then place it at 0-5°C Marinate in an environment for 10-15 hours; then use a 1.5cm wide, 1.5cm thick, and 10cm long abrasive tool to form a strip-sha...

Embodiment 2

[0017] The method for making crispy tendons and bones is characterized in that its steps are as follows:

[0018] (1) The raw materials of chicken sticks are prepared according to the following parts by weight: skinless chicken 100, chicken skin 40, chicken cartilage 30, water 30, protein powder 3, garlic powder 0.3, onion powder 0.2, broth 1, chicken powder 0.5, salt 0.8 , monosodium glutamate 0.3, white sugar 1, sodium tripolyphosphate 0.3;

[0019] (2) Arrange and twist the skinless chicken into 1.3 cm meat pieces; cut the chicken cartilage into 0.5 cm chunks, and twist the chicken skin with a 0.3 cm disc;

[0020] (3) Dissolve the raw materials except the chicken skin, chicken skin, and chicken cartilage in step (1) in water, add the skinless chicken, chicken skin, and chicken cartilage in step (2), stir evenly, and then place it at 0-5°C marinated in an environment for 10-15 hours; then the molding machine is shaped into strips and sticks to make chicken sticks;

[0021...

Embodiment 3

[0023] The method for making crispy tendons and bones is characterized in that its steps are as follows:

[0024] (1) Prepare raw materials of chicken sticks according to the following parts by weight: skinless chicken 100, chicken skin 30, chicken cartilage 25, water 25, protein powder 2, garlic powder 0.2, onion powder 0.1, broth 0.8, chicken powder 0.4, salt 0.6 , monosodium glutamate 0.2-0.3, white sugar 0.8, sodium tripolyphosphate 0.2;

[0025] (2) Arrange and twist the skinless chicken into meat pieces of 1-1.3 cm; cut the chicken cartilage into 0.3-0.5 cm chunks, and twist the chicken skin with a 0.3 cm disc;

[0026] (3) Dissolve the raw materials except the chicken skin, chicken skin, and chicken cartilage in step (1) in water, add the skinless chicken, chicken skin, and chicken cartilage in step (2), stir evenly, and then place it at 0-5°C Marinate in an environment for 10-15 hours; then use a 1.5cm wide, 1.5cm thick, and 10cm long abrasive tool to form a strip-sha...

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PUM

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Abstract

The invention discloses a making method of a crisp muscle and bone stick. The making method of the crisp muscle and bone stick is characterized in that principal raw materials are cut into dices first, matched in a balance mode according to a proportion, subjected to the processes of stirring, pickling, syrup adding and flour wrapping to enrich taste, prefrying, coloring, shaping, cooking and the like, and then quickly frozen and packaged to form a finished product. The making method of the crisp muscle and bone stick organically combines a traditional catering technology and a food engineering technology, exquisite technological operation is conducted, the crisp muscle and bone stick contains no preservative, and the quality guarantee period is one year under the condition of refrigerated storage; the crisp muscle and bone stick is novel, crisp in taste, balanced in nutrition, ready to eat, convenient to eat and healthy. The crisp muscle and bone stick is convenient to eat, delicious, and capable of being eaten after being heated simply.

Description

technical field [0001] The invention relates to a method for making a nutritious, healthy and delicious crispy tendon and bone stick. Background technique [0002] Existing chicken sticks are many, but edible only is confined to Chinese and western restaurants and middle and high-end restaurants, brings inconvenience to mass consumption, and this preparation method is simple and easy to facilitate family operation. Contents of the invention [0003] The purpose of the present invention is to provide a method for making crispy tendons and bones. The method adopts the delicate combination of new food cartilage and chicken, so that the product is more novel, has a crisp taste and balanced nutrition. [0004] The technical solution of the present invention is: the production method of crispy tendons and bones (convenient dishes), which is characterized in that the main raw materials are firstly cut into pieces, matched in a balanced proportion, stirred and marinated, sized and...

Claims

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Application Information

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Patent Type & Authority Applications(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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