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Making method of bread flour breast cut

A production method and powder breast technology, which are applied in the food field, can solve the problems of low fat content and single chicken breast meat products, and achieve the effects of delicate appearance and delicious taste.

Inactive Publication Date: 2014-01-15
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] Chicken breast is sour, but its fat content is low, suitable for all kinds of people to eat, but the current chicken breast product is single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A method for preparing bread flour breast ribs, the steps of which are as follows:

[0013] (1) Prepare the stuffing according to the following parts by weight: chicken breast 100 kg, water 20 kg, salt 0.8 kg, tapioca starch 1 kg, egg white powder 0.2 kg, ginger powder 0.02 kg, garlic powder 0.1 kg, chili powder 0.05 kg;

[0014] (2) Prepare the slurry according to the following parts by weight: 3 kg of salt, 0.4 kg of white pepper powder, 15 kg of wheat flour, 8 kg of corn starch, 0.6 kg of monosodium glutamate, 0.6 kg of guar gum, and 80 kg of water;

[0015] (3) After the chicken breast is minced, it is mixed and stuffed, then pre-cooled, shaped, steamed, beaten with wheat flour, then coated with liquid, wrapped in bread flour, frozen and packaged.

Embodiment 2

[0017] A method for preparing bread flour breast ribs, the steps of which are as follows:

[0018] (1) Prepare the stuffing according to the following parts by weight: chicken breast 100 kg, water 18 kg, salt 0.6 kg, tapioca starch 0.8 kg, egg white powder 0.1 kg, ginger powder 0.01 kg, garlic powder 0.08 kg, chili powder 0.03 kg;

[0019] (2) Prepare the slurry according to the following parts by weight: salt 2 kg, white pepper 0.3 kg, wheat flour 13 kg, corn starch 6 kg, monosodium glutamate 0.5 kg, guar gum 0.5 kg, water 70 kg;

[0020] (3) After the chicken breast is minced, it is mixed and stuffed, then pre-cooled, shaped, steamed, beaten with wheat flour, then coated with liquid, wrapped in bread flour, frozen and packaged.

Embodiment 3

[0022] A method for preparing bread flour breast ribs, the steps of which are as follows:

[0023] (1) Prepare the stuffing according to the following parts by weight: chicken breast 100 kg, water 18.16 kg, salt 0.7 kg, tapioca starch 0.9 kg, egg white powder 0.1 kg, ginger powder 0.02 kg, garlic powder 0.08 kg, chili powder 0.04 kg;

[0024] (2) Prepare the slurry according to the following parts by weight: salt 2.5 kg, white pepper 0.35 kg, wheat flour 13.4 kg, corn starch 6.7 kg, monosodium glutamate 0.56 kg, guar gum 0.56 kg, water 75.93 kg;

[0025] (3) After the chicken breast is minced, it is mixed and stuffed, then pre-cooled, shaped, steamed, beaten with wheat flour, then coated with liquid, wrapped in bread flour, frozen and packaged.

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PUM

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Abstract

The invention discloses a making method of bread flour breast cut, which comprises the following steps: (1) preparing fillings in parts by weight as follows; (2) preparing slurry in parts by weight as follows; (3) after grinding chicken breast, mixing the fillings to prepare the fillings, then precooling, forming, cooking, carrying out wheat flour grinding, then applying the slurry, coating bread flour, freezing and packaging. The bread flour breast cut in the invention can be made into various shapes such as a heart shape, a round shape, a square shape and a triangle shape to catch eyes of consumers and stimulate consumption. According to tastes of different people, the bread flour breast cut can be made into different tastes, such as peppery taste, lemon taste, garlic taste, seaweed taste and cumin taste. The bread flour breast cut is crisp in shell, is golden yellow and has delicious taste and exquisite appearance.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a method for preparing bread flour breast ribs. Background technique [0002] Chicken breast is sour in nature, but its fat content is low, so it is suitable for all kinds of people to eat. However, the current chicken breast product is single. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for making bread flour breast ribs. [0004] The technical scheme of the present invention is: a kind of preparation method of bread flour chest row, and its steps are as follows: [0005] (1) Prepare the stuffing according to the following parts by weight: chicken breast 100, water 18-20, salt 0.6-0.8, tapioca starch 0.8-1, egg white powder 0.1-0.2, ginger powder 0.01-0.02, garlic powder 0.08-0.1, Chili powder 0.03-0.05; [0006] (2) Prepare the slurry according to the following parts by weight: salt 2-3, white pepper 0...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L13/50
CPCA23L13/42A23L13/52
Inventor 毛晓红
Owner 河南省淇县永达食业有限公司
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