Bawang chicken cutlet and processing method thereof

A technology of chicken steak and Bawang, which is applied in application, food preparation, food science, etc., can solve the problems of single taste and insufficient nutrition, and achieve the effect of fine taste, high protein content and lower cholesterol content

Inactive Publication Date: 2015-05-13
WEIFANG RUNTIAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the simple manufacturing process, single taste and insufficient nutrition, the chicken ch

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0029] Example 1: A Bawang chicken steak, made from meat filling and breadcrumbs, including the following components: chicken thigh meat, chicken breast meat, chicken skin, drawing protein, pigment, bread crumbs; the weight of each component is :

[0030] 30~50 portions of chicken thigh, 20-30 portions of chicken breast, 20-30 portions of chicken skin, 30-40 portions of brushed protein, 3-6 portions of starch, 6.43-12.95 portions of seasoning, 0.02-0.03 portions of pigment, and 10 portions of bread crumbs. 30 servings.

[0031] The Bawang chicken steak in this embodiment includes the following components by weight: 30 parts of chicken thigh meat, 20 parts of chicken breast, 20 parts of chicken skin, 30 parts of silk protein, 3 parts of starch, 6.43 parts of seasoning, and 0.02 parts of pigment Servings, 10 servings of breadcrumbs.

[0032] The seasoning includes the following components in parts by weight: 3~6 parts of starch, 1~2 parts of salt, 1~2 parts of white sugar, 0.1~0.3 pa...

Example Embodiment

[0052] Example 2: A Bawang chicken steak, comprising the following components by weight: 40 parts of chicken thigh meat, 25 parts of chicken breast, 25 parts of chicken skin, 35 parts of silk protein, 4.5 parts of starch, 9.69 parts of seasoning, 0.025 parts of pigment, 20 pieces of bread crumbs.

[0053] The seasoning includes the following components in parts by weight: 3~6 parts of starch, 1~2 parts of salt, 1~2 parts of white sugar, 0.1~0.3 parts of white pepper, 0.03~0.05 parts of ethyl maltol, pepper powder 0.1~0.3 parts, 0.1~0.3 parts of baking soda, 0.2~0.4 parts of MSG, 0.3~0.5 parts of chili powder, 0.2~0.4 parts of ginger powder, 0.2~0.4 parts of garlic powder, 0.2~0.3 parts of chicken fragrant paste.

[0054] A processing method of the above-mentioned Bawang chicken steak includes the following steps:

[0055] Step 1. Material preparation:

[0056] Chop chicken thighs and chicken breasts with a 7mm knife board for use; ground chicken skins with a 3mm knife board for use; ...

Example Embodiment

[0073] Example 3: A Bawang chicken steak, including the following components by weight: 30-50 parts of chicken thigh meat, 20-30 parts of chicken breast, 20-30 parts of chicken skin, 30-40 parts of silky protein, 3-6 parts of starch , Seasoning 6.43~12.95 parts, coloring 0.02~0.03 parts, bread crumbs 10~30 parts.

[0074] The seasoning includes the following components in parts by weight: 3~6 parts of starch, 1~2 parts of salt, 1~2 parts of white sugar, 0.1~0.3 parts of white pepper, 0.03~0.05 parts of ethyl maltol, pepper powder 0.1~0.3 parts, 0.1~0.3 parts of baking soda, 0.2~0.4 parts of MSG, 0.3~0.5 parts of chili powder, 0.2~0.4 parts of ginger powder, 0.2~0.4 parts of garlic powder, 0.2~0.3 parts of chicken fragrant paste.

[0075] A processing method of the above-mentioned Bawang chicken steak includes the following steps:

[0076] Step 1. Material preparation:

[0077] Chop chicken thighs and chicken breasts with a 7mm knife board for use; ground chicken skins with a 3mm knif...

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PUM

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Abstract

Disclosed Bawang chicken cutlet is prepared by enabling meat stuffing to be tasty and coating with breadcrumbs, and is characterized by comprising the following compositions: chicken leg meat, chicken breast meat, chicken skin, textured vegetable protein, a pigment and breadcrumbs. The invention also discloses a processing method for Bawang chicken cutlet. The above employed technical scheme comprises the following beneficial effects: through reasonable proportioning and improvement on the technology, the obtained product is delicious in taste and fine in mouthfeel; and the employed raw materials are high in protein content, the cholesterol content is reduced, and the product is nutritious and healthy.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a Bawang chicken chop and a processing method thereof. Background technique [0002] With the acceleration of the pace of life, fast fried food has gradually entered people's lives, and chicken chop is one of them. However, the chicken chops currently on the market can no longer satisfy people's pursuit of nutritious, safe and delicious food due to their simple manufacturing process, single taste and insufficient nutrition. Contents of the invention [0003] The purpose of the present invention is to provide a delicious, delicate and healthy Bawang chicken chop and a processing method thereof. [0004] In order to achieve the above purpose, the technical solution adopted by the present invention is as follows: a Bawang chicken chop, made of tasty meat stuffed with bread crumbs, including the following components: chicken leg meat, chicken breast meat, chicken skin, silk protein,...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/317A23L1/314A23L13/50A23L13/40A23L13/60
Inventor 臧传政孙文艳
Owner WEIFANG RUNTIAN FOOD
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