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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 chops currently on the market can no longer satisfy people's pursuit of nutritious, safe and delicious food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1: A kind of Bawang chicken chop, which is made of delicious meat stuffing and wrapped in bread crumbs, including the following components: chicken leg meat, chicken breast meat, chicken skin, silk protein, pigment, and bread crumbs; the parts by weight of each component are :

[0030] 30~50 parts of chicken thigh, 20~30 parts of chicken breast, 20~30 parts of chicken skin, 30~40 parts of silk protein, 3~6 parts of starch, 6.43~12.95 parts of seasoning, 0.02~0.03 parts of pigment, 10~ 30 servings.

[0031] A kind of overlord chicken steak described in the present embodiment comprises the following components in parts by weight: 30 parts of chicken leg, 20 parts of chicken breast, 20 parts of chicken skin, 30 parts of silk protein, 3 parts of starch, 6.43 parts of seasoning, 0.02 parts of pigment parts, 10 parts of bread crumbs.

[0032] The seasoning includes the following components by weight: 3-6 parts of starch, 1-2 parts of table salt, 1-2 parts of whit...

Embodiment 2

[0052] Embodiment 2: A Bawang chicken steak, including the following components by weight: 40 parts of chicken leg meat, 25 parts of chicken breast meat, 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 parts of bread crumbs.

[0053] The seasoning includes the following components by weight: 3-6 parts of starch, 1-2 parts of table salt, 1-2 parts of white sugar, 0.1-0.3 parts of white pepper powder, 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 monosodium glutamate, 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 fresh chicken paste.

[0054] A processing method of the above-mentioned Bawang chicken chops, comprising the following steps:

[0055] Step 1. Prepare materials:

[0056] Grind the chicken thigh and chicken breast with a 7mm knife board for later use, mince the chi...

Embodiment 3

[0073] Embodiment 3: A Bawang chicken steak, including the following components by weight: 30-50 parts of chicken leg meat, 20-30 parts of chicken breast meat, 20-30 parts of chicken skin, 30-40 parts of silk protein, and 3-6 parts of starch , 6.43~12.95 parts of seasoning, 0.02~0.03 parts of pigment, 10~30 parts of bread crumbs.

[0074] The seasoning includes the following components by weight: 3-6 parts of starch, 1-2 parts of table salt, 1-2 parts of white sugar, 0.1-0.3 parts of white pepper powder, 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 monosodium glutamate, 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 fresh chicken paste.

[0075] A processing method of the above-mentioned Bawang chicken chops, comprising the following steps:

[0076] Step 1. Prepare materials:

[0077] Grind the chicken thigh and chicken breast with a 7mm knife boar...

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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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