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A kind of crispy salted chicken and preparation method thereof

A technology of crispy salted chicken and chicken, applied in the field of crispy salted chicken and its preparation, which can solve the problems of different tastes and different methods

Active Publication Date: 2016-05-11
SHANDONG FENGXIANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Crispy salted chicken is crispy on the outside and tender on the inside. The method is simple, and it can retain the delicious original flavor of the chicken.

Method used

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  • A kind of crispy salted chicken and preparation method thereof
  • A kind of crispy salted chicken and preparation method thereof
  • A kind of crispy salted chicken and preparation method thereof

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preparation example Construction

[0029] The present invention also provides a preparation method of the above salted crispy chicken, comprising: 100 parts by weight of diced chicken, 1.5-2.5 parts by weight of table salt, 0.8-2 parts by weight of white sugar, 0.2-0.6 parts by weight of monosodium glutamate, 0.2- 0.5 parts by weight of cumin powder, 0.08 to 0.2 parts by weight of garlic powder, 0.15 to 0.35 parts by weight of capsaicin, 0.05 to 0.2 parts by weight of heat-reactive chicken essence, and 0.2 to 0.5 parts by weight of compound water-retaining agent, 2-8 parts by weight of starch and 25-45 parts by weight of water are mixed, vacuum tumbling, pickling, sizing with paste, breading and frying to obtain crispy salted chicken.

[0030] Wherein, the diced chicken, salt, white sugar, monosodium glutamate, cumin powder, garlic powder, seasoning capsicum, heat-reactive chicken essence, composite water retaining agent, starch and water are all the same as above, and will not be repeated here.

[0031] 100 pa...

Embodiment 1

[0042]With the diced chicken of 100 parts by weight, the salt of 2 parts by weight, the white granulated sugar of 1.5 parts by weight, the monosodium glutamate of 0.4 parts by weight, the cumin powder of 0.4 parts by weight, the garlic powder of 0.12 parts by weight, the seasoning capsaicin of 0.2 parts by weight, 0.13 parts by weight of heat-reactive chicken essence, 0.3 parts by weight of composite water-retaining agent, 5 parts by weight of starch and 30 parts by weight of water are mixed, vacuum tumbling, vacuum degree is -0.08MPa, 8 rpm, tumbling for 50min, Then marinate for 10 hours at 0°C to 4°C, and then put into 25 parts by weight of slurry to mix the slurry (the slurry includes 15 parts by weight of wheat flour, 4 parts by weight of starch, 0.2 parts by weight of white granulated sugar and 19 parts by weight of water), mix thoroughly and sizing, lightly compact the diced chicken that is coated with flour and sizing, then spread out, then turn over and press, repeat th...

Embodiment 2

[0044] With the diced chicken of 100 parts by weight, the salt of 1.8 parts by weight, the white granulated sugar of 0.8 parts by weight, the monosodium glutamate of 0.2 parts by weight, the cumin powder of 0.4 parts by weight, the garlic powder of 0.12 parts by weight, the seasoning capsaicin of 0.2 parts by weight, 0.1 parts by weight of heat-reactive chicken essence, 0.3 parts by weight of composite water-retaining agent, 5 parts by weight of starch and 25 parts by weight of water are mixed, vacuum tumbling, vacuum degree is -0.08MPa, 8 rpm, tumbling for 50min, Then marinate for 10 hours at 0°C to 4°C, and then put into 25 parts by weight of slurry to mix the slurry (the slurry includes 15 parts by weight of wheat flour, 4 parts by weight of starch, 0.2 parts by weight of white granulated sugar and 19 parts by weight of water), mix thoroughly and sizing, lightly compact the diced chicken that is coated with flour and sizing, then spread out, then turn over and press, repeat ...

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Abstract

The invention provides a fried salty chicken and a preparation method thereof. The preparation method comprises the following steps: preparing the following raw materials in parts by weight: 100 parts of chicken dice, 1.5 to 2.5 parts of salt, 0.8 to 2 parts of white sugar, 0.2 to 0.6 part of monosodium glutamate, 0.2 to 0.5 part of cumin powder, 0.08 to 0.2 part of garlic powder, 0.15 to 0.35 part of flavoring spicy element, 0.05 to 0.2 part of thermal reaction chicken essence, 0.2 to 0.5 part of composite water retaining agent, 2 to 8 part of starch, and 25 to 45 parts of water, mixing the raw materials mentioned above, rolling and kneading the mixed material in vacuum environment, then pickling, starching, coating with powder, and oil-frying so as to obtain the fried salty chicken. The preparation method reasonably adjusts the auxiliary material ratio of the fried salty chicken, then carries out a vacuum rolling and kneading treatment and a pickling treatment on chicken dices so as to fully flavor the chicken dices and maintain the freshness and delicious taste of the chicken, then orderly carries out a starching treatment and a powder-coating treatment so as to make the external skin of the fried salty chicken be more crispy, so the fried salty chicken prepared by the method has the advantages of unique flavor and delicious and fresh taste, and is more deeply flavored.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to crispy salted chicken and a preparation method thereof. Background technique [0002] With the development of society, people's pursuit of material and cultural life is getting higher and higher. "Food" is an important part of our daily life. , but more and more pursuit of high-quality diet and delicious food. [0003] Chicken is one of the poultry that people are most familiar with. Chicken meat is tender and tastes fibrous. It is suitable for a variety of cooking methods. It is also rich in nutrition and has the effect of nourishing and nourishing the body. Chicken contains vitamins C, E, etc. It has a high proportion of protein content, many types, and high digestibility. It is easy to be absorbed and utilized by the human body. It can enhance physical strength and strengthen the body. Phospholipids are one of the important sources of fat and phospholipid...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/50A23L13/70A23L13/40
CPCA23L13/428A23L13/55
Inventor 刘学景谭承哲王立钊杨海团朱立强
Owner SHANDONG FENGXIANG