Preparation method of cheese chicken cutlet

A technology for cheese and chicken chops, which is applied in food preparation, food ingredients as antimicrobial preservation, food shearing, etc., and can solve problems such as chaff, single taste, and poor taste

Inactive Publication Date: 2014-03-26
SHANDONG FENGXIANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But it also has a single mouthfeel, and the chicken breast itself can not avoid the shortcoming that the mouthfeel is relatively dry, has the feeling of firewood, and has a poor taste.

Method used

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  • Preparation method of cheese chicken cutlet
  • Preparation method of cheese chicken cutlet
  • Preparation method of cheese chicken cutlet

Examples

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preparation example Construction

[0027] The invention provides a method for preparing cheese chicken steak, comprising:

[0028] (1) Cutting: cut the chicken leg meat into skin-on meat pieces with a thickness of 0.4-1cm, remove excess fat, and obtain raw meat pieces;

[0029] (2) Rolling and marinating: the raw meat pieces are mixed with the pickling liquid, and then rolled and marinated to obtain marinated meat pieces;

[0030] The auxiliary material formula used per 100 parts by weight of chicken breast meat is: 0.5-2 parts by weight of table salt, 1.5-4 parts by weight of white granulated sugar, 0.2-1 part by weight of monosodium glutamate, 1-3 parts by weight of soy sauce, 0.02-2 parts by weight of green onion, and 0.02-2 parts by weight of ginger. 2 parts by weight, 0.04-0.2 parts by weight of water-retaining agent, 0.01-0.1 parts by weight of ethyl maltol, and 0.2-1 part by weight of food essence.

[0031] (3) Powdering: mixing the marinated meat pieces with starch;

[0032] (4) Add cheese: place the ...

Embodiment 1

[0064] 1.1 Slitting: 1500g of chicken leg meat is cut into 0.5cm in thickness, 6cm in width and 10cm in length with skin, and excess fat is removed to obtain raw meat pieces.

[0065] 1.2 Rolling and marinating: Mix the raw meat pieces obtained in 1.1 with the pickling solution, and carry out rolling and curing in an environment with a vacuum of 0.05-0.1MPa, and the rolling time is 40 minutes; the formula of the pickling solution used is: Salt 15g, white sugar 30g, monosodium glutamate 3g, soy sauce 15g, fresh onion 6g, fresh ginger 6g, sodium tripolyphosphate 1.5g, ethyl maltol 0.75g, meat flavor 3g.

[0066] 1.3 Flouring: Mix the marinated meat with 90g of starch and mix well.

[0067] 1.4 Add cheese: Lift up the skin of the meat block after powdering, put cheese with a thickness of 0.4cm, and then spread the skin to cover the cheese tightly.

[0068] 1.5 Sizing and breading: Spray a layer of paste on the outside of the cheese-added meat, and then coat it with a layer of br...

Embodiment 2

[0073] 2.1 Slitting: 1500g of chicken leg meat is cut into thick 0.5cm, wide 6cm, long 10cm meat pieces with skin, excess fat is removed to obtain raw meat pieces.

[0074] 2.2 Rolling and marinating: Mix the raw meat pieces obtained in 2.1 with the pickling solution, and carry out rolling and curing in an environment with a vacuum of 0.05-0.1 MPa, and the rolling time is 40 minutes; the formula of the pickling solution used is: Salt 30g, white sugar 30g, monosodium glutamate 3g, soy sauce 15g, fresh onion 30g, fresh ginger 25g, sodium tripolyphosphate 4.5g, ethyl maltol 0.75g, meat flavor 4.5g.

[0075] 2.3 Powder: Mix the marinated meat with 90g of starch and mix well.

[0076] 2.4 Add cheese: Lift up the skin of the meat block after powdering, put cheese with a thickness of 0.4cm, and then apply the skin to cover the cheese tightly.

[0077] 2.5 Sizing and breading: Spray a layer of slurry on the outside of the cheese-added meat, and then coat it with a layer of breading f...

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Abstract

The invention provides a preparation method of cheese chicken cutlet. The preparation method comprises following steps: (1) cutting, wherein chicken legs are cut into meat pieces with chicken skin with a thickness of 0.4 to 1cm, redundant fat is removed, and raw material meat pieces are obtained; (2) rolling, kneading, and pickling, wherein the raw material meat pieces are mixed with a pickling liquid, and are subjected to rolling, kneading, and pickling so as to obtained pickled meat pieces; (3) coating with starch, wherein the pickled meat pieces are mixed with starch; (4) adding cheese, wherein cheese is sandwiched between the chicken skin and the meat; (5) coating with a slurry, and powder or breadcrumb, wherein after adding cheese, the meat pieces are coated with a layer of a slurry via spraying, and are coated with a layer of powder or breadcrumb; (6) deep frying and sizing; and (7) steaming and roasting. Compared with existing chicken cutlet, cheese and chicken meat are combined, and are heated, cheese is melted, and the chicken meat is permeated by melted cheese, so that the chicken meat possesses unique taste and mouthfeel, and is delicious and juicy.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of cheese chicken steak. 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 phospholipids in Chine...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L13/50A23L13/40A23L13/70
CPCA23L13/70A23L13/42A23L13/50A23V2002/00A23V2300/41A23V2200/16A23V2200/10A23V2250/5118
Inventor 刘学景王立钊崔秀梅谷庆军王胜利
Owner SHANDONG FENGXIANG
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