Western food chicken leg and preparation method thereof

A production method and technology of western chicken legs, which are applied in the fields of food science, protein-containing food ingredients, food freezing, etc., can solve the problem of difficult to guarantee product quality, and achieve the effect of satisfying the diet, golden appearance and full meat feeling.

Active Publication Date: 2016-05-11
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 chicken drumstick and a preparation method thereof. Western-style chicken legs, made of the following raw materials by weight: 14-16 parts of chicken back paste, 1.7-2.3 parts of chicken breast, 2.9-3.1 parts of rehydrated silk protein, 3.4-3.6 parts of chicken skin, and 1.4-1.6 parts of water 1.7~1.9 parts of starch, 0.29~0.31 parts of salt, 0.29~0.31 parts of sugar, 0.14~0.21 parts of monosodium glutamate, 0.09~0.11 parts of white pepper, 0.15~0.2 parts of chicken essence, 0.4~0.6 parts of thin paste powder, wrapped Powder 0.7~0.8 parts, thick paste powder 1.0~1.5 parts. The invention has the following beneficial effects: the shallow frying process can preserve the freshness and original nutrients of the food to the greatest extent, ensure the quality of the product, and has a golden appearance, attractive color, full fleshy texture, delicious taste, rich in various Chicken protein is nutritious and satisfies the concept of balanced and nutritious modern 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 Patents(China)
IPC IPC(8): A23L13/50A23L13/40
CPCA23L13/428A23L13/52A23L33/17A23V2002/00A23V2250/54A23V2300/20
Inventor 张博郑庸禅朱永芳
Owner SHANDONG JIASHIBO FOOD
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