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Spicy lute-shaped leg and processing technology thereof

A Pipa leg and spicy technology, applied in the field of spicy Pipa leg and its processing technology, can solve the problems of unappetizing joints of flesh and blood, unfavorable health, and inconvenient eating, so as to preserve nutritional value, be beneficial to health, Ease of consumption

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 pipa leg is a food with very high protein content. More and more people begin to eat chicken pipa leg in different categories, but the joint part of the bone and meat is not tasty, so it is not convenient to eat, and the traditional processing method has high cholesterol content, which is not suitable good for people's health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1: A kind of fragrant and spicy Pipa leg, is made by frying the Pipa leg after being marinated and mixed with slurry, including the following components in parts by weight: 60 parts of chicken Pipa leg, 43.82 parts of pickling material, 23.4 parts of slurry , 39.7 parts of powder coating, 30 parts of ice water.

[0033] The marinade comprises the following raw materials in parts by weight: 1-2 parts of table salt, 2-4 parts of ginger paste, 0.3-0.7 parts of white pepper powder, 1-2 parts of glucose, 2-3 parts of sodium tripolyphosphate, potato starch 1~2 parts, 4~6 parts of soy sauce, 1~2 parts of monosodium glutamate, 0.3~0.6 parts of chili powder, 0.02~0.06 parts of pigment, 1~2 parts of ethyl maltol, 0.2~0.6 parts of fresh chicken paste.

[0034] The slurry includes the following raw materials in parts by weight: 15-20 parts of cornstarch, 5-10 parts of wheat flour, 3-8 parts of soybean protein isolate, 0.1-0.5 parts of baking soda, 0.1-0.3 parts of guar g...

Embodiment 2

[0057] Embodiment 2: A kind of spicy pipa leg, made by marinating the pipa leg and then mixing it with slurry and frying it, including the following raw materials in parts by weight: 70 parts of chicken pipa leg, 54.39 parts of pickling material, 31.3 parts of slurry , 61.5 parts of powder coating, 35 parts of ice water.

[0058] The marinade comprises the following raw materials in parts by weight: 1-2 parts of table salt, 2-4 parts of ginger paste, 0.3-0.7 parts of white pepper powder, 1-2 parts of glucose, 2-3 parts of sodium tripolyphosphate, potato starch 1~2 parts, 4~6 parts of soy sauce, 1~2 parts of monosodium glutamate, 0.3~0.6 parts of chili powder, 0.02~0.06 parts of pigment, 1~2 parts of ethyl maltol, 0.2~0.6 parts of fresh chicken paste.

[0059] The slurry includes the following raw materials in parts by weight: 15-20 parts of cornstarch, 5-10 parts of wheat flour, 3-8 parts of soybean protein isolate, 0.1-0.5 parts of baking soda, 0.1-0.3 parts of guar gum, salt...

Embodiment 3

[0082] Embodiment 3: a kind of spicy Pipa leg, made by marinating the Pipa leg and then mixing it with slurry and frying it, including the following components by weight: 80 parts of chicken Pipa leg, 64.96 parts of pickling material, 39.2 parts of slurry , 83.3 parts of powder coating, 40 parts of ice water.

[0083] The marinade comprises the following raw materials in parts by weight: 1-2 parts of table salt, 2-4 parts of ginger paste, 0.3-0.7 parts of white pepper powder, 1-2 parts of glucose, 2-3 parts of sodium tripolyphosphate, potato starch 1~2 parts, 4~6 parts of soy sauce, 1~2 parts of monosodium glutamate, 0.3~0.6 parts of chili powder, 0.02~0.06 parts of pigment, 1~2 parts of ethyl maltol, 0.2~0.6 parts of fresh chicken paste.

[0084] The slurry includes the following raw materials in parts by weight: 15-20 parts of cornstarch, 5-10 parts of wheat flour, 3-8 parts of soybean protein isolate, 0.1-0.5 parts of baking soda, 0.1-0.3 parts of guar gum, salt 0.2~0.4 pa...

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PUM

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Abstract

The invention discloses a spicy lute-shaped leg. The spicy lute-shaped leg is prepared by salting the lute-shaped leg, stirring with paste and wrapping with powder oil. The spicy lute-shaped leg is characterized by comprising the following components in parts by weight: 60-80 parts of chicken lute-shaped leg, 43.82-64.96 parts of salting material, 23.4-39.2 parts of paste, 39.7-83.3 parts of external-wrapping powder and 30-40 parts of ice water. The invention also discloses a processing technology of the spicy lute-shaped leg. Due to adoption of the technical scheme, the spicy lute-shaped leg disclosed by the invention has the following beneficial effects that the content of protein is high; by reasonable proportioning and further process operation, the bone-meat connecting parts are easily flavored, the eating method of the chicken lute-shaped leg is better improved in the aspects of both taste and appearance, the nutritional value is retained, and compared with the traditional frying method, the spicy lute-shaped leg prepared by the processing process is lower in content of cholesterol, is more beneficial to health and is convenient to eat.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to a spicy pipa leg and its processing technology. Background technique [0002] Chicken pipa leg is a food with very high protein content. More and more people begin to eat chicken pipa leg in different categories, but the joint part of the bone and meat is not tasty, so it is not convenient to eat, and the traditional processing method has high cholesterol content, which is not suitable Beneficial to people's health. Contents of the invention [0003] The object of the present invention is to provide a spicy pipa leg that is crispy on the outside and tender on the inside, spicy and delicious, nutritious and delicious, and its processing technology. [0004] In order to achieve the above object, the technical solution adopted in the present invention is: a kind of spicy pipa leg, which is made by frying the pipa leg after being pickled and then mixed with slurry, inclu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/29A23L13/50A23L13/40A23L33/00
Inventor 臧传政孙文艳
Owner WEIFANG RUNTIAN FOOD
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