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Nori-flavor chicken breast strips and processing method thereof

A technology of seaweed and chicken fillet, applied in the application, food preparation, food science and other directions, can solve the problems that people are difficult to eat, cannot eat, and have a single taste, and achieve the effect of enriching the table, bright color and rich nutrition.

Inactive Publication Date: 2015-04-29
WEIFANG RUNTIAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Chicken is a very nutritious food, but the taste is very single after it is processed by traditional marinating, especially the big breast part of the chicken. It is tasteless to eat, and it is a pity to throw it away. After the chicken is dry and hard, it is inedible, people have a hard time eating it, and even give up eating it

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A seaweed chicken tenderloin is made from chicken breast strips dipped in slurry and wrapped in seaweed bread crumbs, characterized in that: the weight of the chicken breast strips is 60 parts, and the pickling of the chicken breast strips The ingredients include 8 parts by weight of table salt, 10 parts of sugar, 0.3 part of yellow onion powder, 0.1 part of ginger powder, 0.8 part of baking soda, 0.1 part of capsicum essence, and 0.5 part of paprika powder. The slurry includes the following parts by weight The components are 0.1 part of guar gum, 0.2 part of glucose, 1 part of soybean protein isolate, 0.04 part of table salt, 0.06 part of monosodium glutamate, 12 parts of flour, 3 parts of starch, 0.2 part of paprika, 0.2 part of capsicum essence, the seaweed bread The weight part of bran is 30 parts.

[0018] A processing method of seaweed chicken tenders, comprising the following steps:

[0019] Step 1. Cut the chicken breast meat strips, cut the skinless chicken br...

Embodiment 2

[0027] A seaweed chicken tenderloin is made of chicken breast strips dipped in slurry and wrapped in seaweed bread crumbs, characterized in that the weight of the chicken breast strips is 70 parts, and the pickling of the chicken breast strips The material includes the following parts by weight: 10.5 parts of salt, 13 parts of sugar, 0.6 parts of yellow onion powder, 0.3 parts of ginger powder, 1.15 parts of baking soda, 0.35 parts of capsicum essence, and 0.85 parts of paprika powder. The slurry includes the following parts by weight The components are 0.3 parts of guar gum, 0.35 parts of glucose, 2.5 parts of soybean protein isolate, 0.05 parts of salt, 0.07 parts of monosodium glutamate, 13.5 parts of flour, 4 parts of starch, 0.45 parts of chili powder, 0.5 parts of chili powder, and the seaweed bread The weight part of bran is 40 parts.

[0028] A processing method of seaweed chicken tenders, comprising the following steps:

[0029] Step 1. Cut the chicken breast meat st...

Embodiment 3

[0036] A seaweed chicken tenderloin is made of chicken breast strips dipped in slurry and wrapped in seaweed bread crumbs, characterized in that: the weight of the chicken breast strips is 80 parts, and the pickling of the chicken breast strips The ingredients include 13 parts by weight of salt, 16 parts of sugar, 0.9 parts of yellow onion powder, 0.5 parts of ginger powder, 1.5 parts of baking soda, 0.6 parts of capsicum essence, and 1.2 parts of chili powder. The slurry includes the following parts by weight The components are 0.5 parts of guar gum, 0.5 parts of glucose, 4 parts of soybean protein isolate, 0.06 parts of salt, 0.08 parts of monosodium glutamate, 15 parts of flour, 5 parts of starch, 0.7 parts of chili powder, 0.8 parts of chili powder, and the seaweed bread The weight part of bran is 50 parts.

[0037] A processing method of seaweed chicken tenders, comprising the following steps:

[0038] Step 1. Cut the chicken breast meat strips, cut the skinless chicken ...

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PUM

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Abstract

The invention discloses nori-flavor chicken breast strips and a processing method thereof. The nori-flavor chicken breast strips are prepared by dipping big chicken breast strips into pulp and enabling the big chicken breast strips to be wrapped in seaweed breadcrumbs. According to the nori-flavor chicken breast strips, big chicken breast meat is adopted, so that the chicken breast strips are high in protein content; due to the reasonable ratio, the chicken flavor is maintained and the rich taste is mixed into the chicken when the big chicken breast is fried, so that the single taste is avoided; the big chicken breast strips are wrapped in seaweed breadcrumbs, so that the loss of water in the big chicken breast meat can be prevented; nori is an algae food which is rich in mineral substances such as calcium, potassium, magnesium, phosphorus, and iron and is very high in content of iodine, and the phycobiliprotein of the nori has the functions of reducing blood glucose, resisting tumours, resisting aging and the like, so that the nori-flavor chicken breast strips are very beneficial to the health of people; the nori-flavor chicken breast strips are balanced in nutrition with meat and vegetables and have the external crisp mouth feel, further a novel eating method is formed; a novel food which is burnt in exterior, tender in interior, bright in color, rich in nutrition and convenient to eat can be formed, so that the eating, in a dining-table, for people is enriched.

Description

technical field [0001] The invention relates to a chicken product and a production method thereof, specifically a seaweed chicken tenderloin and a production method thereof. Background technique [0002] Chicken is a very nutritious food, but the taste is very single after it is processed by traditional marinating, especially the big breast part of the chicken. It is tasteless to eat, and it is a pity to throw it away. Afterwards, the chicken was too dry and hard to eat, and it was difficult for people to eat it, and even gave up eating it. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a seaweed chicken tenderloin with better taste, better nutrition retention, healthier eating, more convenience and novelty and a preparation method thereof. [0004] In order to solve the above-mentioned technical problems, the technical solution of the present invention is: a seaweed chicken fillet, which is made of chicken bre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/176A23L1/30A23L33/00
CPCA23V2002/00
Inventor 臧传政孙文艳
Owner WEIFANG RUNTIAN FOOD
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