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Western style fried chicken leg and preparation method thereof

A technology of western food chicken legs and production methods, which is applied in the directions of food preparation, food science, protein-containing food ingredients, etc., can solve the problems such as difficulty in guaranteeing product quality, and achieve the effect of satisfying diet, delicious taste, and attractive color

Active Publication Date: 2014-09-10
SHANDONG JIASHIBO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards, there are higher requirements for the color, fragrance and flavor of snack foods. Now most of the shallow-fried breaded products in China are fighting a price war in the fierce competition. In the process, the quality of many products is difficult to guarantee. , therefore, many conventional products can no longer meet people's needs for all aspects of this product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Western-style chicken legs, made of the following raw materials in parts by weight: 14 parts of chicken back paste, 1.7 parts of chicken breast, 2.9 parts of rehydrated silk protein, 3.4 parts of chicken skin, 1.4 parts of water, 1.7 parts of starch, 0.29 parts of salt, sugar 0.29 parts, 0.14 parts of monosodium glutamate, 0.09 parts of white pepper powder, 0.15 parts of chicken essence, 0.4 parts of thin batter powder, 0.7 parts of coating powder, and 1.0 part of thick batter powder.

[0018] The above-mentioned production method comprises the following steps:

[0019] (1) Preparation of materials:

[0020] Thaw chicken back meat and chicken breasts until the center temperature is -2~2°C, then grind the thawed chicken back meat with an 8mm orifice plate of a meat grinder, and chicken breasts with a 12mm orifice plate, and rehydrate The final brushed protein is beaten into silk with a beater, and the chicken skin is ground with a 3mm orifice plate of a meat grinder, an...

Embodiment 2

[0034] Western-style chicken legs, made of the following raw materials by weight: 15 parts of chicken back paste, 2 parts of chicken breast, 3 parts of rehydrated silk protein, 3.5 parts of chicken skin, 1.5 parts of water, 1.8 parts of starch, 0.3 parts of salt, sugar 0.3 parts, 0.17 parts of monosodium glutamate, 0.1 parts of white pepper powder, 0.18 parts of chicken essence, 0.5 parts of thin paste powder, 0.75 parts of coating powder, and 1.3 parts of thick paste powder.

[0035] The above-mentioned production method comprises the following steps:

[0036] (1) Preparation of materials:

[0037] Thaw chicken back meat and chicken breasts until the center temperature is -2~2°C, then grind the thawed chicken back meat with an 8mm orifice plate of a meat grinder, and chicken breasts with a 12mm orifice plate, and rehydrate The final brushed protein is beaten into silk with a beater, and the chicken skin is ground with a 3mm orifice plate of a meat grinder, and set aside;

...

Embodiment 3

[0051] Western-style chicken legs, made of the following raw materials by weight: 16 parts of chicken back paste, 2.3 parts of chicken breast, 3.1 parts of rehydrated silk protein, 3.6 parts of chicken skin, 1.6 parts of water, 1.9 parts of starch, 0.31 parts of salt, sugar 0.31 parts, 0.21 parts of monosodium glutamate, 0.11 parts of white pepper powder, 0.2 parts of chicken essence, 0.6 parts of thin paste powder, 0.8 parts of coating powder, and 1.5 parts of thick paste powder.

[0052] The above-mentioned production method comprises the following steps:

[0053] (1) Preparation of materials:

[0054] Thaw chicken back meat and chicken breasts until the center temperature is -2~2°C, then grind the thawed chicken back meat with an 8mm orifice plate of a meat grinder, and chicken breasts with a 12mm orifice plate, and rehydrate The final brushed protein is beaten into silk with a beater, and the chicken skin is ground with a 3mm orifice plate of a meat grinder, and set aside...

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PUM

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Abstract

The invention discloses a western style fried chicken leg and a preparation method thereof. The western style fried chicken leg is prepared from the following raw materials in parts by weight: 14-16 parts of chicken back muddy flesh, 1.7-2.3 parts of chicken breast, 2.9-3.1 parts of rehydrated drawing protein, 3.4-3.6 parts of chicken skin, 1.4-1.6 parts of water, 1.7-1.9 parts of starch, 0.29-0.31 part of salt, 0.29-0.31 part of sugar, 0.14-0.21 part of aginomoto, 0.09-0.11 part of white pepper powder, 0.15-0.2 part of chicken flavor, 0.4-0.6 part of thin paste powder, 0.7-0.8 part of wrapping power and 1.0-1.5 parts of concentrate paste powder. The western style fried chicken leg and the preparation method thereof have the advantages that the shallow frying process is adopted, the fresh state and the original nutrition components of the food can be retained to a greatest extent, and the quality of the product is guaranteed; meanwhile, the western style fried chicken leg is golden in appearance, attractive in color, fleshy, delicious in taste, rich in a variety of chicken proteins, nutritionally adequate and capable of meeting the modern concept of balanced and nutrient diet.

Description

technical field [0001] The invention relates to a chicken nugget and a preparation method thereof, in particular to a western-style chicken drumstick and a preparation method thereof. Background technique [0002] Western-style chicken leg is a kind of meat piece mainly made of chicken back meat, chicken breast and chicken skin, which is lightly fried and coated with flour. It is one of people's favorite snack foods. With the improvement of people's living standards, there are higher requirements for the color, fragrance and flavor of snack foods. Now most of the shallow-fried breaded products in China are fighting a price war in the fierce competition. In the process, the quality of many products is difficult to guarantee. Therefore, many conventional products can no longer satisfy people's needs in all aspects of this product. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a western-style chicken drumstick an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L13/50A23L13/40
CPCA23L13/428A23L13/52A23L33/17A23V2002/00A23V2250/54A23V2300/20
Inventor 张博郑庸禅朱永芳
Owner SHANDONG JIASHIBO FOOD
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