Black pepper chicken cutlet hamburger and preparation method thereof

A technology for black pepper sauce and chicken patties, which is applied in baking, baked goods, food science and other directions, can solve the problems of insufficient crispness, freshness and general taste, and achieve a rich aroma, fresh and smooth taste, and soft taste. Effect

Inactive Publication Date: 2014-09-17
杭州洲际食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, commercially available frozen hamburgers are not crispy enough after microwave heating, and their freshness and mouthfeel are average.

Method used

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  • Black pepper chicken cutlet hamburger and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A kind of black pepper chicken cutlet fort, described black pepper chicken cutlet fort is made of bread embryo, deep-fried chicken cutlet, black pepper juice and salad dressing, the weight of described bread embryo, deep-fried chicken cutlet, black pepper juice and salad dressing The ratio is: 60:45:8:6; the bread embryo is made of the following raw materials in weight percentage: 58.0% bread flour, 29.5% ice water at 0-3°C, 2.5% margarine, 2.0% fresh yeast, Salt 0.85%, white granulated sugar 7.15%; the fried chicken patties are made of chicken patties, bread flour and bread crumbs after frying, and the weight ratio of chicken patties, bread flour and bread crumbs is: 44:2: 4. The chicken patties are made of the following raw materials in weight percentage: 65.0% chicken mince, 13.5% soybean protein isolate, 13.5% chopped onion, 0.35% soy sauce, 2.5% tapioca starch, 0.25% monosodium glutamate, 0.15% white pepper, and salt 1.5%, white sugar 1.2%, salad oil 2.05%.

[004...

Embodiment 2

[0061] A kind of black pepper chicken cutlet fort, described black pepper chicken cutlet fort is made of bread embryo, deep-fried chicken cutlet, black pepper juice and salad dressing, the weight of described bread embryo, deep-fried chicken cutlet, black pepper juice and salad dressing The proportioning ratio is: 62:46:9:7; the bread germ is made of the following raw materials in weight percentage: bread flour 58.0%, 0-3 ℃ ice water 29.0%, margarine 2.5%, fresh yeast 2.1%, Salt 0.9%, white sugar 7.5%; the fried chicken patties are made of chicken patties, bread flour and bread crumbs after frying, and the weight ratio of chicken patties, bread flour and bread crumbs is: 45:2: 5. The chicken patty is made of the following raw materials in weight percentage: 67.2% chicken mince, 13.0% soybean protein isolate, 13.0% chopped onion, 0.30% soy sauce, 2.0% tapioca starch, 0.20% monosodium glutamate, 0.10% white pepper, and salt 1.20%, white granulated sugar 1.0%, salad oil 2.0%.

...

Embodiment 3

[0078]A kind of black pepper chicken cutlet fort, described black pepper chicken cutlet fort is made of bread embryo, deep-fried chicken cutlet, black pepper juice and salad dressing, the weight of described bread embryo, deep-fried chicken cutlet, black pepper juice and salad dressing The ratio is: 61:46:9:7; the bread embryo is made of the following raw materials in weight percentage: bread flour 58.48%, 0-3°C ice water 29.24%, margarine 2.34%, fresh yeast 2.05%, Salt 0.88%, white granulated sugar 7.01%; the fried chicken patties are made of chicken patties, bread flour and bread crumbs after frying, and the weight ratio of chicken patties, bread flour and bread crumbs is: 45:2: 5. The chicken patty is made of the following raw materials in weight percentage: 66.08% of minced chicken, 13.22% of soybean protein isolate, 13.22% of minced onion, 0.33% of soy sauce, 2.20% of tapioca starch, 0.22% of monosodium glutamate, 0.11% of white pepper, and salt 1.32%, white granulated su...

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Abstract

The invention relates to a black pepper chicken cutlet hamburger and a preparation method thereof. The black pepper chicken cutlet hamburger is composed of 60-62 of bread, 45-46 of fried chicken meat pie, 8-9 of black pepper sauce and 6-7 of salad dressing by weight ratio; the bread is made of the materials in parts by weight: 58.0-59.0% of bread flour, 29.0-29.5% of ice water at 0-3 DEG C, 2.0-2.5% of margarine, 2.0-2.1% of fresh yeast, 0.85-0.9% of salt, and 7.01-7.5% of white granulated sugar; the fried chicken meat pie is made in a manner that chicken meat pie, bread flour and bread crumb are matched and then fried; the chicken meat pie, the bread flour and the bread crumb are (44-45):2:(4-5) by weight ratio; the chicken meat pie is made of the following ingredients by weight percentage: 65.0-67.2% of chicken mince, 13.0-13.5% of soybean isolated protein, 13.0-13.5% of chopped onion, 0.3-0.35% of soy sauce, 2.0-2.5% of cassava starch, 0.20-0.25% of monosodium glutamate, 0.10-0.15% of white pepper, 1.20-1.5 % of salt, 1.0-1.2% of white granulated sugar and 2.0-2.5% of salad oil. The black pepper chicken cutlet hamburger does not contain any preservatives, is delicious and tender in taste, has deep flavor, and conforms to tastes and habits of modern people.

Description

technical field [0001] The invention relates to a black pepper chicken chop and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Hamburgers are convenient to eat, delicious in flavor and comprehensive in nutrition, and have now become one of the world's best-selling instant staple foods. However, according to people who understand the food industry at home and abroad, there are currently two main forms of hamburger food on the market. One is the hot hamburger sold by McDonald's and KFC-style fast food chain stores; the other is frozen. Hamburgers are sold in freezers in food stores, and are eaten by customers who buy them home and microwave them at home. At present, commercially available frozen hamburgers are not crispy enough after microwave heating, and have average freshness and mouthfeel. Therefore, the present invention aims to develop a novel hamburger that is crispy after microwave heating, has good fre...

Claims

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Application Information

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IPC IPC(8): A21D13/00
Inventor 刘刚王国良刘孝芳
Owner 杭州洲际食品有限公司
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