Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Production method of crisp fried chicken

A production method and crispy technology, applied in the food field, can solve the problems of loss of flavor, retention, too softness, etc., and achieve the effects of crispy taste, simple processing technology, and stable quality control.

Inactive Publication Date: 2014-02-12
ANHUI IND & TRADE VOCATIONAL TECHN COLLEGE
View PDF2 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are various kinds of chicken and duck food produced and sold on the market, and the existing cooking methods generally cannot combine the fragrance and softness of chicken very well.
Either it is too soft and loses its original fragrance, or the original fragrance of the chicken drumsticks is maintained and the moderate softness cannot be obtained

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: the preparation method of crispy chicken

[0021] 1). Remove the head, neck and feet of the chicken and wash it with clean water;

[0022] 2). Marinate the following raw materials for 10 hours at a temperature of 2-4 degrees Celsius according to the weight percentage of the chicken: 1 salt, 1 monosodium glutamate, 0.05 peppercorns, 0.2 ginger powder, 0.2 sugar 1 pepper powder, 0.08 thyme powder 1;

[0023] 3). Put it in a steamer and steam for 40 minutes at a temperature of 150 degrees Celsius;

[0024] 4). Spread a layer of flour on the surface of the chicken after it is out of the pan;

[0025] 5). Set the oil temperature of the fryer to 180 degrees Celsius and fry for 2 minutes;

[0026] 6). It can be eaten right out of the oven or sold after being cooled and packaged.

Embodiment 2

[0027] Embodiment 2: the preparation method of crispy chicken

[0028] 1). Remove the head, neck and feet of the chicken and wash it with clean water;

[0029] 2).Marinate the following raw materials for 8 hours at a temperature of 2-4 degrees Celsius according to the weight percentage of chicken: salt 1.5, monosodium glutamate: 2, pepper 0.1, ginger powder 0.1, sugar 0.5, pepper 0.05, thyme 0.5;

[0030] 3). Put it in a steamer and steam for 45 minutes at a temperature of 130 degrees Celsius;

[0031] 4). Spread a layer of flour on the surface of the chicken after it is out of the pan;

[0032] 5). Set the oil temperature of the fryer to 200 degrees Celsius and fry for 1 minute;

[0033] 6). It can be eaten right out of the oven or sold after being cooled and packaged.

Embodiment 3

[0034] Embodiment 3: the preparation method of crispy chicken

[0035] 1). Remove the head, neck and feet of the chicken and wash it with clean water;

[0036] 2). Marinate the following raw materials for 9 hours at a temperature of 2-4 degrees Celsius according to the weight percentage of the chicken: salt 1.2, monosodium glutamate: 1.5, pepper 0.08, ginger powder 0.15, sugar 0.8, pepper 0.07, thyme 0., 8;

[0037] 3). Put it in a steamer and steam for 42 minutes at a temperature of 140 degrees Celsius;

[0038] 4). Spread a layer of flour on the surface of the chicken after it is out of the pan;

[0039] 5). Set the oil temperature of the fryer to 190 degrees Celsius and fry for 1.5 minutes;

[0040] 6). It can be eaten right out of the oven or sold after being cooled and packaged.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a production method of a crisp fried chicken. The production method comprises the following steps: removing a head, a neck and feet of a chicken without feathers and washing by clean water; pickling the chicken in a mixture of salt, gourmet powder, pepper, ginger powder, sugar, ground pepper and murraya paniculata; steaming the pickled chicken in a steaming pot; after taking the chicken out of the steaming pot, coating one layer of flour on the surface of the chicken; frying the chicken in a frying pan by oil; and taking the chicken out from the pan for eating, or cooling and packaging the chicken for selling. With the adoption of the production method, a processing process is simple and the quality control is stable; the crisp fried chicken is crispy and soft in mouth feel and is deeply loved by consumers.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for making crispy chicken. Background technique [0002] People's pace of life is getting faster and faster, and the demand for nutrition is getting higher and higher. At present, there are various chicken and duck foods produced and sold on the market, and the existing cooking methods generally cannot combine the fragrance and softness of chicken well. Either it is too soft and loses its original fragrance, or it maintains the original fragrance of the chicken drumsticks and cannot obtain moderate softness. Contents of the invention [0003] The object of the present invention is to provide a kind of processing method of crispy chicken with soft mouthfeel. [0004] To achieve the above object, the present invention provides the following technical solutions: [0005] A kind of preparation method of crispy chicken, is characterized in that, comprises the following steps, [000...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/315A23L13/50
CPCA23L13/70A23L13/428A23L13/57A23V2002/00A23V2200/24
Inventor 蒋红雨
Owner ANHUI IND & TRADE VOCATIONAL TECHN COLLEGE
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com