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Chicken chop and preparation method

A technology of chicken chops and chicken skins, applied in the field of Bawang chicken chops and its preparation, can solve the problems of limited nutritional value and achieve the effect of simple method, tender and refreshing meat, and comfortable taste

Inactive Publication Date: 2014-12-10
安徽靖童科技农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chicken breast skewers with different flavors can be prepared by preparing different flavors of tumbling liquid; although this method can obtain chicken skewers with various flavors, its nutritional value is limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A chicken chop, consisting of the following components by weight: 150kg of frozen fresh chicken, 50kg of frozen fresh chicken skin, 30kg of self-made ice water, 25kg of onion puree, 12kg of soybean protein isolate, 15kg of cornstarch, 6kg of fresh egg liquid, and refined salt 3.9kg, compound phosphate 1.2kg, chili powder 1.5kg, first-grade white sugar 3kg, chive powder 0.6kg, baking soda powder 0.4kg, 99% monosodium glutamate 1.3kg, ethyl maltol 0.1kg.

[0028] A method for preparing the above-mentioned chicken chop, comprising the steps:

[0029] 1) Receipt of raw materials: select frozen fresh chicken and skin from epidemic-free areas and meet the requirements, and strictly control bacteria and veterinary drug residues; (must have: factory inspection list, animal residue report);

[0030] 2) Mining of meat: Frozen fresh chicken is minced with a frozen meat grinder below -10°C, and the minced meat is about 15mm in diameter;

[0031] 3) Mincing of chicken skin: The raw...

Embodiment 2

[0044] A chicken chop, comprising the following components by weight: 155 parts of frozen fresh chicken, 55 parts of frozen fresh chicken skin, 15 parts of soybean protein isolate, 35 parts of homemade ice water, 20 parts of corn starch, 7 parts of fresh egg liquid, 4 parts of refined salt, 2 parts of chili powder, 30 parts of onion puree, 4 parts of first-grade white sugar, 1 part of chive powder, 0.6 part of baking soda powder, 1.5 parts of compound phosphate, 1 part of 99% monosodium glutamate, 0.2 part of ethyl maltol share.

[0045] A method for preparing the above-mentioned chicken chop, comprising the steps:

[0046]1) Receipt of raw materials: select frozen fresh chicken and skin from epidemic-free areas and meet the requirements, and strictly control bacteria and veterinary drug residues; (must have: factory inspection list, animal residue report);

[0047] 2) Mining of meat: Frozen fresh chicken is minced with a frozen meat grinder below -10°C, and the minced meat i...

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Abstract

A chicken chop relates to the field of food technology, and is composed of the following compositions in parts by weight: 145-155 parts of refrigerated fresh chicken, 45-55 parts of refrigerated fresh chicken skin, 10-15 parts of soybean protein isolate, 25-35 parts of self-made ice water, 10-20 parts of corn starch, 5-7 parts of fresh egg liquid, 3-4 parts of refined salt, 1-2 parts of chili powder, 20-30 parts of minced onion, 2-4 parts of first-grade white sugar, 0.3-1 parts of scallion powder, 0.1-0.6 parts of sodium bicarbonate powder, 1-1.5 parts of a composite phosphate, 1-2 parts of monosodium glutamate with the purity of 99%, and 0.05-0.5 parts of ethyl maltol. The chicken chop is simple in preparation method and easily available in raw materials, can be directly simply conveniently cooked without adding any seasonings, and after being cooked, the chicken chop is attractive in surface color, fresh, tender, refreshing and tasty in chicken quality, uniform in taste, comfortable in mouthfeel, fragrant and mellow in flavor and long in aftertaste.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a Bawang chicken chop and a preparation method. Background technique [0002] At present, with the increasing improvement of people's living standards and the increasing demand for fast-food convenience products, chicken products are also undergoing more and more sophisticated deep processing. Chicken skewers are a new product that has been launched in recent years. Chicken skewers are mainly chicken thigh skewers and chicken breast skewers. Due to the sour taste, dry texture, inelasticity, no bite force of chicken breast, which is not in line with Chinese eating habits, chicken breast skewers cannot be consumed like chicken thigh skewers. Therefore, the current chicken skewers products are still mainly chicken thigh skewers. For example, Chinese patent CN101185517A discloses a method for processing chicken breast skewers. The selected whole or cut chicken breast meat, chicken brea...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L13/50
CPCA23L13/20A23L13/428A23L13/52
Inventor 童友敏袁乃林包世怀祁书桂
Owner 安徽靖童科技农业发展有限公司
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